Bouquet Garni

3 stalks parsley
1 sprig thyme
1 bay leaf

Challah Bread Pudding Pancakes With Cinnamon-Sugar Butter & Vanilla Maple Syrup

Makes about 15-18 pancakes, serves 8

You can cut up the bread at least a day ahead, and combine the dry and wet ingredients separately the night before; blend them together before cooking the pancakes. Make sure the bread is stale, and don't overmix the batter, which will make these gummy. The pancakes' interior should have the texture of barely cooked bread pudding.

* The cinnamon-sugar butter:
* 2 sticks (1 cup) cold unsalted butter
* 1/4 teaspoon kosher salt
* 2 teaspoons ground cinnamon
* 2 tablespoons sugar
* The vanilla maple syrup:
* 1 cup pure maple syrup
* 1 vanilla bean
* The pancakes:
* 1 pound stale challah or other firm bread of choice, cut into 1-inch cubes
* 3 cups milk
* 1 1/4 cups all-purpose flour
* 2 1/2 tablespoons sugar
* 1 tablespoon baking powder
* 1 teaspoon kosher salt
* 3 eggs, beaten
* 1 teaspoon vegetable oil
* -- Butter, for cooking

For the cinnamon-sugar butter: Melt 1 stick of butter in a small saucepan over medium heat. Add the salt, cinnamon and sugar, and continue to cook, stirring occasionally, until the sugar dissolves.

Remove from heat, and pour butter mixture into the bowl of a stand mixer fitted with the whisk attachment. Add the remaining stick of cold butter, and whisk on the lowest setting until everything is combined, taking care to avoid splatters. Turn the mixer to medium-high, and whisk for about 10-12 minutes, until the butter is light and slightly fluffy. Set aside.

For the syrup: Pour the maple syrup into a small saucepan; scrape and split the vanilla bean, and add to the pan. Bring to a simmer over medium-low heat, and simmer about 2-3 minutes, whisking to break up the vanilla. Remove from heat and let steep until ready to serve. Remove and discard the vanilla bean before serving.

For the pancakes: Place the bread cubes in a large bowl. Pour milk over the bread, and let soak for about 8 to 10 minutes, until softened.

Meanwhile, combine the flour, sugar, baking powder and salt in a small bowl. Add to the bread mixture, and gently fold until just about half incorporated. Add eggs and vegetable oil, and finish mixing gently.

Preheat a skillet or griddle over medium heat until a drop of water sizzles and evaporates when it hits the surface. Add enough butter to coat the bottom. Drop pancake batter by 1/3 cup measurements onto the hot surface. Cook about 3 to 4 minutes on one side, gently flip, and continue to cook for another 3 to 4 minutes without pushing down on the pancakes.

Serve the pancakes with the cinnamon-sugar butter melted over the top and vanilla maple syrup for dipping. You should have plenty of leftover cinnamon-sugar butter, which can be used for another purpose.

Per serving: 525 calories, 13 g protein, 79 g carbohydrate, 18 g fat (9 g saturated), 144 mg cholesterol, 802 mg sodium, 2 g fiber.

Pizza Sauce

* 1 (6 ounce) can tomato paste
* 6 fluid ounces warm water (110 degrees F/45 degrees C)
* 3 tablespoons grated Parmesan cheese
* 1 teaspoon minced garlic
* 2 tablespoons honey
* 1 teaspoon anchovy paste (optional)
* 3/4 teaspoon onion powder
* 1/4 teaspoon dried oregano
* 1/4 teaspoon dried marjoram
* 1/4 teaspoon dried basil
* 1/4 teaspoon ground black pepper
* 1/8 teaspoon cayenne pepper
* 1/8 teaspoon dried red pepper flakes
* salt to taste


Directions

1. In a small bowl, combine tomato paste, water, Parmesan cheese, garlic, honey, anchovy paste, onion powder, oregano, marjoram, basil, ground black pepper, cayenne pepper, red pepper flakes and salt; mix together, breaking up any clumps of cheese.
2. Sauce should sit for 30 minutes to blend flavors; spread over pizza dough and prepare pizza as desired.

Honey Spice Cake

* 3/4 cup milk
* 3/4 cup honey
* 6 tablespoons butter
* 3 cups flour
* 2 tablespoons sugar
* 2 teaspoons baking powder
* 1 teaspoon cinnamon
* 1/2 teaspoon ginger
* 1/4 teaspoon nutmeg
* 1/4 teaspoon ground cloves
* 1 egg, lightly beaten
* 1/3 cup chopped candied orange peel
* 1 teaspoon anise seeds (optional)

Preheat oven to 350° F. Butter and flour an eight cup loaf pan.

Heat the milk in a small saucepan on low heat until warm to the touch. Stir in the honey until blended. Stir in the butter until it is completely melted. Remove from the heat and allow to cool until just warm.

Sift the flour with the sugar, baking powder, cinnamon, ginger; nutmeg and ground cloves into a large mixing bowl. Stir in the cooled milk mixture and then the beaten egg. Mix until well blended. The dough will be stiff and sticky.

Mix in the candied orange peel and the anise seeds if you are using them. Spread dough into the prepared pan (you may need to push on it a bit to get it to fill into the corners). Bake at 350° F for fifty minutes.

Cool cake thoroughly and cover in plastic wrap to store.

Frosted Ginger Cookies

1 ½ cups butter

1 cup sugar

1 cup brown sugar

2 eggs

½ cup molasses

2 teaspoons vanilla

4 ½ cups flour

1 tablespoon ginger

2 teaspoons baking soda

2 teaspoons cinnamon

½ teaspoon salt

½ teaspoon cloves



Frosting:

1/3 cup butter

3 cups powdered sugar

½ teaspoon vanilla

1 tablespoon milk or more (enough to make frosting spreadable)

Add some cinnamon



*Cream butter and sugars. Add eggs one at a time. Stir in molasses and vanilla. Add dry. Bake at 325 degrees for 12-15 minutes. (Don’t over bake.) Cool. Frost. Yields approximately 6 dozen.

Cherry Chocolate Chunk Cookies

Makes about 5 dozen cookies

* 2 sticks butter, softened
* 3/4 cup granulated sugar
* 3/4 cup packed brown sugar
* 1 teaspoon sea salt
* 2 eggs
* 1 1/2 teaspoons vanilla extract
* 1 teaspoon baking soda
* 2 1/2 cups all purpose flour
* 10 ounces dark chocolate chunks
* 3/4 cup dried cherries

Instructions: In the bowl of an electric mixer fitted with a paddle attachment, cream the butter, sugars and salt until light and fluffy, about 2-3 minutes. Add eggs, one at a time, then add vanilla, beating after each addition. Slowly add in the baking soda and flour, beating until well combined, taking care not to overmix. With a spatula, fold in the chocolate chunks and cherries.

Using two tablespoons or a small ice cream scoop, form cookies and place on ungreased baking sheets. If baking right away, the cookies should be 2 inches apart on the baking sheets, and should be baked for about 9 minutes in a 350° oven.

If freezing, place cookies right next to one another on one cookie sheet, and freeze for at least 30 minutes until firm, then transfer cookies to a self-sealing plastic freezer bag.

You can pull them out as needed and bake them directly from the freezer in a preheated 350° oven for about 11 minutes.

Catsup

8 lbs tomatoes
1/2 cup chopped onion
1/4 teaspoon ground red pepper
1 cup sugar
1 cup white vinegar
1 1/2 inches stick cinnamon, broken
1 1/2 teaspoons whole cloves
1 teaspoon celery seed
1 tablespoon salt

Core and quarter tomatoes, drain. In an 8 or 10 quart pot combine tomatoes, onion and red pepper. Bring to a boil and continue cooking for 15 minutes, stirring often. Press through a food mill or sieve. Discard seeds and skins. Return to pot, add sugar. Bring to a boil, reduce heat and simmer for 1 1/2 - 2 hours or til reduced by half, stirring occasionally.

In a saucepan bring vinegar, cinnamon, cloves and celery seed to a boil. Remove from heat.

Strain vinegar mixture into tomato mixture, discard spices. Add 1 tablespoon of salt. Simmer for 30 minutes or to desired consistency, stirring often.

Makes ~ 4 half-pints

Ladle hot catsup into hot, clean half-pint jars leaving 1/8 inch headroom. Wipe jar rims and adjust lids. Boil closed jars in a pot with at least 1 inch of water covering top of jar for 15 minutes.