Replies

[blushing] “Thank you kind sir”.

I made a mess the other day and hope I can make it again.

I ate the entire loaf, with cheese, as crackers or zipped in the microwave.

Used a basic bread recipe.

3 Tablesp brown sugar
3 Tablesp of olive oil
1 & 14 teasp of salt

3 or 4 tablesp of dry buttermilk

1 cup white flour
1 cup ww flour
1 cup cornmeal

1 & 1/2 teasp yeast

Used regular setting.

Without the egg, and maybe because I forgot to not make a dough with cornmeal in it firm, should have left it almost soupy and not added the extra cornmeal.............

It baked and filled the pan half way up.

A flop in a many’s opinion.........LOL, that’s me, I want to duplicate it.

Made a fine meal with a hand full of raisins, cheddar cheese and ice tea.

I can’t believe that I ate the 4 or 5 pounds of raisins already, a gallon bag and went and dug out another one, from the freezer and still have not used them in cooking......LOL

http://www.emerils.com/recipe/3796/Albuquerque-Cakebread

* Source: Emeril’s New New Orleans Cooking
* Dish Type: Baked Goods

Albuquerque Cakebread

Ingredients

* 2 teaspoons active dried yeast
* 1 cup warm water (about 110?F)
* 1 tablespoon seeded, and chopped jalapeÒo peppers
* 1/4 cup chopped fresh cilantro
* 1 teaspoon minced garlic
* 1 teaspoon Emerilís Southwest Seasoning
* 1 teaspoon chili powder
* 1/2 teaspoon salt
* 1/2 cup grated jalapeÒo pepper-flavored Jack cheese
* 1 tablespoon Piri Piri or
* olive oil
* 1 cup all-purpose flour
* 1/2 cup masa harina
* 1 cup yellow cornmeal

Instructions

Line a baking sheet with parchment or wax paper.
†
In a bowl dissolve the yeast in the water. Add the jalapeÒos, cilantro, garlic, Southwest Seasoning, chili powder, salt, cheese, Piri Piri, masa harina, and 1/2 cup of the cornmeal. Knead with your hands into a smooth ball of dough. Cover the bowl with a towel, set in a warm place, and allow to rise for about 45 minutes.
†
About 15 minutes before baking, preheat the oven to 350?F.
†
Spread1 handful of cornmeal on the baking sheet, place the ball† of dough on top, and sprinkle with the remaining cornmeal. Bake until golden, for about 40 minutes. Remove from the ovenand cool before serving.
†
Yield: 1 round loaf
†
Note:† Masa harina is flour made from corn that has been cooked and soaked in lime water. Traditionally used for corn tortillas, it is available in Spanish markets and supermarkets. If you canít get fresh poblanos, substitute New Mexican Green, Cubanelles, or Anaheim chile peppers.

http://www.emerils.com/recipe/2201/Basic-Danish-Dough

* Source: Essence Of Emeril EE2387
* Dish Type: Baked Goods

Basic Danish Dough

Ingredients

* 2 eggs, beaten
* 3/4 cup warm milk (about 110 degrees)
* 1/4-ounce package of active dry yeast
* 4 cups bread flour
* 1 teaspoon salt
* 2 tablespoons sugar
* 1 1/2 cups butter
* 1 1/2 teaspoons ground cardamom

Instructions

Preheat oven to 375 degrees. In a mixing bowl whisk the eggs, milk and yeast together. Let the mixture sit for 15 minutes under refrigeration. Using a pastry blender, blend the flour, salt, sugar, and cardamom together. Work the yeast mixture into the flour. Knead the dough until smooth, about 2 minutes. Form the dough into a ball and allow to rest, about 20 minutes in the refrigerator. Beat 1 1/2 cups butter until smooth. Turn the dough out onto a floured surface and roll into an oblong about 3/8 inches thick. Dot 1/3 of the butter over 2/3 of the dough. Fold the undotted dough over the remaining third of the butter-dotted portion. The dough is now in 3 layers. Roll the dough out gently into an oblong, 3/8-inch thick. Repeat the folding process two more times. Cover and chill the dough for 2 hours. Roll the dough into the desired shapes. Following the rolling techniques.

[Stuff with left overs and freeze for later.....LOL]

http://www.emerils.com/recipe/1562/Basic-Bread-Dough-for-Stuffed-Bread

* Source: Essence Of Emeril EE45
* Dish Type: Baked Goods

Basic Bread Dough for Stuffed Bread

Ingredients

* 2 teaspoons yeast
* 1 1/2 teaspoons sugar
* 1 teaspoon salt
* 1 egg
* 3 3/4 cups flour
* 1/2 stick butter, melted

Instructions

In a large bowl stir yeast into 1 cup lukewarm water until dissolved. Let sit until small bubbles form around edges. Whisk in sugar, salt and egg until thoroughly blended. Using a wooden spoon, stir in flour and butter until dough comes together. Mix gently with your hands until it forms a smooth ball of dough. Return dough to cleaned bowl and cover with plastic wrap. Let rise until doubled, about 1 1/2 hours. Turn out dough onto work surface and gently squeeze out air bubbles. Fill and shape as desired.

Yield: dough for 1 loaf

http://www.emerils.com/recipe/2571/Big-Boy-Cookies

* Source: Emeril’s Creole Christmas Cookbook
* Dish Type: Baked Goods

Big Boy Cookies

Ingredients

* 3/4 pound (3 sticks) unsalted butter, at room temperature
* 1 cup plus 2 tablespoons granulated sugar
* 6 large egg yolks
* 1 teaspoon pure vanilla extract
* 2 cups plus 2 tablespoons bleached all-purpose flour
* 1 cup ground pecans
* 3/4 teaspoon salt

Instructions

Cream the butter and sugar in the bowl of an electric mixer fitted with a paddle on medium speed, scraping down the sides of the bowl as necessary. Cream the mixture until it is smooth and fluffy. Add the egg yolks one at a time, mixing in between each addition. Scrape down the sides of the bowl. Beat for 1 minute and add the vanilla.

Combine the flour, pecans, and salt in a medium-size mixing bowl and mix well. Add to the butter mixture and mix on low speed until it is fully incorporated. Increase the speed to medium and mix until the batter is thick and creamy, about 2 minutes. Scrape down the sides of the bowl and the paddle.

Generously dust a large sheet of parchment or waxed paper with flour. Spoon the dough down the center of the paper, fold the paper tightly over the dough, and roll into a cylinder about 3 inches in diameter and 12 to 14 inches long. Refrigerate for 8 hours.

Preheat the oven to 350ºF.

Line a baking sheet with parchment or waxed paper.

Remove the dough from the refrigerator and peel away the paper. Using a sharp knife, cut the dough crosswise into 1/2-inch-thick slices. Place them on the baking sheet about 2 inches apart. Bake until lightly golden, about 20 minutes. Remove the cookies from the oven and let cool completely in the pan. Remove the cookies from the pan using a spatula or thin knife. Repeat the process until all of the dough is used.

Store in an airtight container for up to 2 weeks.

Yield: 2 1/2 dozen

http://www.emerils.com/recipe/6560/Basically-Buttery-Cookies

* Source: There’s a Chef in My Family
* Dish Type: Baked Goods
* Cuisine: American
* Cooking Method: Baking
* Occasion: Any
* Effort Level: Moderate

Basically Buttery Cookies

These cookies are the real deal: super buttery and crispy. Try decorating them if you must, but they’re oh-so-good just as they are!
Ingredients

* Pinch of salt
* 1 3/4 cups all-purpose flour
* 1 teaspoon vanilla extract
* 1/3 cup plus 4 1/2 teaspoons sugar
* 1 cup (2 sticks) unsalted butter, softened at room temperature

Instructions

In the bowl of a standing electric mixer fitted with a paddle attachment, cream butter and 1/3 cup of the sugar until very light and fluffy, about 4 minutes.

Turn off the mixer and add the vanilla extract, then beat to combine.

Turn off the mixer, add the flour and salt, and mix on low speed until the flour is just incorporated. Turn off the mixer.

Using a rubber spatula, transfer the dough to a piece of plastic wrap and wrap completely. Refrigerate for 1 hour, or until the dough is cool to the touch and mostly firm.

Position one rack in the center and another in the lower third of the oven and preheat the oven to 375ÂºF.

Remove the dough from the refrigerator and, using your hands, make 18 walnut-sized balls of dough, about 2 tablespoons each. Divide these evenly between the baking sheets, 3 inches apart, and press down on each cookie to form a slightly flattened disk.

Sprinkle 1/4 teaspoon of the sugar evenly over the top of each cookie.

Using oven mitts or pot holders, transfer the baking sheets to the oven and bake until cookies are golden brown around the edges, about 16 to 18 minutes, exchanging positions of baking sheets after 8 minutes.

Using oven mitts or pot holders, remove the baking sheets from the oven and set on wire racks to cool completely before removing the cookies from the baking sheets with a metal spatula. Be careful — these cookies are fragile while they’re warm.

Cookies will keep for several days if kept in an airtight container.

YIELD: Eighteen 4-inch cookies

[Another way to hide the left overs....granny]

http://www.emerils.com/recipe/1599/Basic-Tamale-Dough

* Source: Essence Of Emeril EE58
* Dish Type: Baked Goods

Basic Tamale Dough

Ingredients

* 2 cups masa harina (available in Latin American grocery stores)
* 1/2 cup finely-diced onion
* 1 cup lard or vegetable shortening
* Chili powder
* Cumin
* Salt and pepper

Instructions

In a bowl beat 2 cups warm water into masa harina to make a stiff, smooth dough. In a large bowl, beat lard with electric mixer or wooden spoon until light and fluffy. Begin adding masa, a handful at a time, beating constantly. When all masa is incorporated, beat in onions and season to taste with chili powder, cumin, salt and pepper.

Yield: enough dough to make 25 Tamales

Granny note:

People put all types of things in tamales.

While in real estate, a local Mexican lady came to me and wanted a lot for her daughter, we found one and she helped them buy it, near her, but not too near.

As a special reward for finding the right lot, the next time she made tamales, she sent me a dozen.

Shredded beef, perfect and food from Heaven.

I kept after her, until she would sell them to me and I kept them in the freezer.

Then one hard working day, as I worked late, and as usual was starving, a car stopped, said she was a Navajo from the Reservation and was selling tamales, “and here, try this sample”, it was ok, not as good as I was accustomed to, but ok.

So I bought a couple dozen for the freezer.

Should have known, to never buy from a nervous, traveling sales person.

The ones that she sold to me, were tamales, or rather tamale dough, with about a half teaspoon of cheese in them. No, meat.

So take your leftovers, wrap them in tamale or regular dough and call them a meat pie, or lots of the fancier names for leftovers that are well hidden.

granny

http://www.emerils.com/recipe/4179/Campground-Brownie-Pie

* Source: Emeril Live EM1D60
* Dish Type: Baked Goods

Campground Brownie Pie

Ingredients

* FOR THE BROWNIES:
* 1 teaspoon solid vegetable shortening
* 1 cup sugar
* 1/2 cup flour
* 1/3 cup cocoa powder
* 1/2 teaspoon baking powder
* 1/4 teaspoon salt
* 2 eggs
* 1/4 cup water
* 1/2 cup vegetable shortening, melted
* 1 teaspoon pure vanilla extract
* 1 cup semisweet chocolate chips
* FOR THE PUDDING:
* 4 cups heavy cream
* 6 tablespoons cornstarch
* 1 cup sugar
* 1 cup semisweet chocolate chips
* 1 teaspoon pure vanilla extract
* TO ASSEMBLE:
* 1 cup mini marshmallows
* 1/2 cup chopped pecan pieces
* 1/2 cup mini chocolate chips
* 1/4 cup powdered sugar
* 1/4 cup cocoa powder
* 2 tablespoons milk
* 1/2 cup caramel sauce
* 2 cups sweetened whipped cream
* Shaker powdered sugar
* Sprigs of fresh mint

Instructions

For the Brownies:
Preheat the oven to 350 degrees F.

Grease a 10-inch spring-form pan with the teaspoon of shortening. In a mixing bowl, combine all of the ingredients, except for the chocolate chips. Mix well. Fold in the chocolate chips. Pour the batter into the prepared pan and spread the batter evenly over the pan. Place on the middle rack of the oven and bake for 20 minutes. Remove from the oven and cool completely.

For the Pudding:
In a small bowl, combine 6 tablespoons of the cream and cornstarch together and mix to form a paste. In a 2 quart, nonstick saucepan, over medium heat, bring the cream to a simmer. Add the paste and remaining ingredients stirring constantly until the chocolate melts.

Continue to cook for 8 minutes, stirring often, until creamy and thick. Remove from the heat and pour into a glass bowl. Cover with plastic wrap, pressing the wrap down on the surface of the pudding to keep a skin from forming. Let cool to room temperature.

To assemble:
Spread the pudding evenly over the brownie. Sprinkle the marshmallows, pecans and mini chocolate chips over the pudding.

For the frosting:
In a small bowl, combine the powdered sugar, cocoa powder and milk, mix well. Drizzle the chocolate frosting and caramel sauce over the top. Cover the pan with plastic wrap and refrigerate for at least 8 hours. Remove from the refrigerator and slice into individual servings and place on serving plates. Garnish with a dollop of whipped cream, powdered sugar and fresh mint.

Yield: 12 servings

http://www.emerils.com/recipe/5107/Caldwell-Dried-Apricot-Kolaches

* Source: Cooking Section, October 2002
* Dish Type: Baked Goods

Caldwell Dried Apricot Kolaches

Ingredients

* DRIED APRICOT FILLING:
* 1 pound dried apricots
* Three-fourths cup sugar
* 3 tablespoons butter
* STREUSEL TOPPING:
* One-half cup sugar
* One-half cup flour
* One-half cup melted butter
* KOLACHES:
* 2 packages (1/4-ounce) active dry yeast
* One-half cup warm water
* One-half cup butter
* Three-fourths cup sugar
* 1 teaspoon salt
* 1 egg, beaten
* 6 cups all-purpose flour
* 2 cups warm milk

Instructions

Preheat the oven to 350 degrees. Cook the apricots according to package directions. Drain and stir in sugar and butter. Prepare the Streusel Topping by combining the sugar and flour, adding the butter and mixing together until small crumbs form. To make the kolaches, dissolve the yeast in the warm water and let stand about 5 minutes. In a mixing bowl, cream together the butter, sugar and salt, then stir in the egg and 2 cups of the flour. Add the milk and the dissolved yeast. Add the remaining flour and knead until a soft dough forms. Cover with a towel and set in a warm spot until the dough doubles in size. Roll out the dough on a floured surface and cut into three-inch squares. Press down with the back of spoon to form indentions and fill with the apricot mixture. Fold the dough to cover the filling and sprinkle with the Streusel Topping. Bake until golden brown, about 20 minutes.

http://www.emerils.com/recipe/3710/Oregano-Flatbread

* Source: Prime Time Emeril Cookbook
* Dish Type: Baked Goods

Oregano Flatbread

Ingredients

* 1 teaspoon active dry yeast
* 3/4 cup warm (about 110?F) water
* 1/4 cup olive oil
* 2 tablespoons coarsely chopped fresh oregano
* 1 tablespoon minced garlic
* 2 cups bleached all-purpose flour
* 1/2 teaspoon salt
* About 1/4 cup cornmeal for dusting
* 1 teaspoon kosher salt

Instructions

Combine the yeast and water in a large bowl and let stand for 5 minutes, or until the yeast looks creamy. Stir to dissolve the yeast. Stir in 3 tablespoons of the olive oil, the oregano, and garlic. Add the flour and salt, and stir well until a smooth ball forms.

Sprinkle the cornmeal over a large baking sheet and place the dough in the center. Cover with plastic wrap or a damp kitchen towel and put in a warm, draft-free place to rise until it doubles in size, about 50 minutes.

Preheat the oven to 400°F.

Remove the towel. Flatten the dough into a round with a rolling pin. Cut into 6 equal wedges. Flatten each wedge, pressing firmly with the palm of your hand, until very thin, about 1/8 inch. Transfer to ungreased baking sheets.

Bake until golden brown, 10 to 12 minutes, switching the positions of the sheets from top to bottom halfway through the baking. Remove from the oven. Brush the wedges with the remaining 1 tablespoon olive oil and sprinkle with the kosher salt before serving.

Yield: 6 Wedges

[Hidden planned leftovers...LOL]

http://www.emerils.com/recipe/3245/Muffaletta-Calzone

* Source: Cooking Section, May 2001
* Dish Type: Baked Goods
* Version: 2 [other versions]

Muffaletta Calzone

Ingredients

* CALZONE DOUGH:
* 1 cup warm water (about 110?F)
* 1 (1/4 ounce) package active dry yeast
* Pinch of sugar
* 2 1/2 cups all-purpose flour, plus additional as needed
* 1/2 teaspoon salt
* 2 tablespoons olive oil
* FILLING:
* 1 pound provolone cheese, cut into thin strips
* 4 ounces mortadella, cut into thin strips
* 4 ounces Genoa salami, cut into thin strips
* 4 ounces baked ham, cut into thin strips
* 1 large egg, lightly beaten with 2 tablespoons water
* 2 2/3 cups olive salad

Instructions

To prepare the dough, pour the warm water into a small bowl. Sprinkle the yeast and sugar on top of the water. Briefly let the water absorb the yeast, then stir to dissolve it. Let stand for 15 minutes until the mixture is foamy. In the bowl of a heavy-duty electric mixer fitted with the paddle attachment, combine 1 1/2 cups of the flour and salt at low speed. Add the yeast mixture and oil, and beat until smooth, about 1 minute.

Add the remaining 1 cup of flour and beat for 1 minute, until the dough just clears the sides of the bowl. Turn the dough out on a lightly floured work surface and knead 2 to 3 minutes, until the dough is smooth and elastic. The dough should be soft, but use additional flour as needed, a tablespoon at a time. Place the dough in a lightly oiled bowl, cover with plastic wrap and allow to rest in a warm place until tripled in bulk, about 1 1/2 hours.

Cut the dough into 8 pieces and roll each into a ball. Using a rolling pin or your hand, flatten into 6-inch circles on a lightly floured surface.

Preheat the oven to 425ºF.

To fill the calzones, distribute the cheese and meat equally among the 8 circles of dough, placing the fillings on the lower third of each circle. Moisten the edges of each with water. Fold the top half over the bottom half to form a half moon, and seal the edges by crimping with a fork. Lightly brush the top and edges with the egg wash.

Place on a baking sheet lined with parchment paper and bake until golden brown, 18 to 20 minutes. Serve each calzone on top of a small mound of olive salad.

Yield: 8

http://www.emerils.com/recipe/5536/Manly-Man-Stuffed-Cornbread

* Source: Emeril Live EM1E40e
* Dish Type: Baked Goods
* Version: 2 [other versions]

Manly Man Stuffed Cornbread

Ingredients

* 1/2 pound bacon, chopped
* 1 1/2 cups fresh corn kernels
* 1 cup heavy cream
* 1/4 teaspoon salt, plus 1/2 teaspoon
* 2 teaspoons unsalted butter
* 3 tablespoons water
* 1 1/2 cups yellow cornmeal
* 1/2 cup all-purpose flour
* 1 tablespoon baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon cayenne
* 2 eggs, lightly beaten
* 1 1/2 cups buttermilk
* 3 tablespoons melted unsalted butter
* 2 jalapeno peppers, seeded and finely chopped
* 1 3/4 cups grated sharp cheddar cheese

Instructions

Preheat the oven to 375 degrees F.
†
Place a 10-inch cast iron skillet in the oven to get hot.
†
In a large skillet, fry the bacon over medium-high heat until brown, about 6 minutes. Remove with a slotted spoon and drain on paper towels. Drain all the fat but 2 teaspoons. Return to medium-high heat and add the corn. Cook, stirring, until golden and tender, about 5 minutes. Add the cream, butter, 1/4 teaspoon salt, and water, and cook until thick and creamy, about 10 minutes. Remove from the heat and mash with a potato masher to crush some of the corn. Let cool.
†
In a large bowl, combine the cornmeal, flour, baking powder, baking soda, remaining salt, and cayenne. Stir to combine.
†
In a separate bowl, combine the eggs, buttermilk, and 2 tablespoons of the melted butter. Add the buttermilk mixture to the dry ingredients and mix well. In a separate bowl, combine the cooled cream corn, bacon, jalapenos, and 1 1/2 cups of the cheese, and mix well.
†
Remove the skillet from the oven and add the remaining tablespoon of melted butter, tilting the skillet to coat the bottom and sides. Pour half of the batter into the bottom of the skillet. Top with the corn-cheese mixture, then top with the remaining half of the batter. Bake until golden brown and set, about 30 minutes.
†
Remove from the oven and sprinkle with the remaining 1/4 cup of cheese. Serve hot.
†
Yield: 6 to 8 servings

http://www.emerils.com/recipe/4755/Italian-Blend

* Source: Cooking Section, November 2001
* Dish Type: Baked Goods

Italian Blend

Ingredients

* 2 parts basil
* 2 parts marjoram
* 1 part garlic powder
* 1 part oregano
* One-half part thyme
* One-half part rosemary
* One-half part crushed red pepper

Instructions

Mix all of the ingredients together and put in an airtight container.

http://www.emerils.com/recipe/6596/Its-a-Good-Morning-Muffins

* Source: There’s a Chef in My Family
* Dish Type: Baked Goods
* Cuisine: American
* Cooking Method: Baking
* Occasion: Any
* Effort Level: Simple

It’s a Good Morning Muffins

These delicious muffins have not only raisins and carrots, but also parsnips, apples, pecans, and coconut! The perfect way to get lots of good fiber in even the pickiest of eaters! Bake up a batch and keep some on hand for after-school snacks, too!
Ingredients

* 2 teaspoons unsalted butter
* 2 cups all-purpose flour
* 1 cup sugar
* 2 teaspoons baking soda
* 2 teaspoons ground cinnamon
* 1/2 teaspoon salt
* 1 cup grated carrots
* 1 cup grated parsnips
* 1/4 cup golden raisins
* 1/4 cup dark raisins
* 1/2 cup chopped pecans
* 1/2 cup shredded coconut
* 1 Granny Smith apple, peeled, cored and chopped
* 2 large eggs
* 1 cup vegetable oil
* 2 teaspoons vanilla extract

Instructions

Position rack in center of oven and preheat the oven to 350Âº F. If not using muffin cups then grease the wells of the muffin pan with the butter and set aside.

Sift the flour, sugar, baking soda, cinnamon, and salt into a mixing bowl. Stir in the carrots, parsnips, raisins, pecans, coconut, and apple.

In another bowl, combine the eggs, vegetable oil, and vanilla extract and whisk until smooth.

Add the wet mixture to the flour mixture and stir until the batter is just blended.

Spoon equal amounts of the batter into the wells.

Bake until the muffins spring back to the touch and are golden brown, about 35 minutes.

Using oven mitts or pot holders, carefully remove the muffins from the oven and transfer to a wire rack to cool for 5 minutes.

Remove the muffins from the muffin pan and set aside to cool completely.

YIELD: 1 dozen muffins

http://www.emerils.com/recipe/3501/Homemade-Cones-for-Ice-Cream-or-Sorbet

* Source: Cooking Section, July 2001
* Dish Type: Baked Goods

Homemade Cones for Ice Cream or Sorbet

Ingredients

* Ingredients (same as for tuile cups)
* 4 egg whites
* One and one-fourth cups all-purpose flour
* 1 cup powdered sugar
* 5 tablespoons butter, melted and cooled
* 2 tablespoons heavy cream

Instructions

Preheat the oven to 450 degrees. Whip the egg whites until well blended. Add the flour and the sugar until blended, and then add the butter and cream. Mix well.

Spread the batter on a lightly greased cookie sheet with the back of a spoon trying to achieve a thin, even circle of batter. Bake for just a minute or so (watch carefully so they don’t burn). Cut in half with sharp knife and roll from one end to the other to make a cone shape. Better yet, use horn molds like you’d use for making cream horns and shape the tuiles as soon as they come from the oven, but careful not to burn your hands. You could also shape them over an upturned custard cup for a ruffled cup shape that is appealing as well.

You can add a tablespoon of cocoa to the batter for chocolate cones or any flavoring you like. You could even sprinkle very tiny chopped nuts into the batter as it’s spread on the baking dish to give them more texture. Let dry and serve with your favorite sorbet or ice cream.

http://www.emerils.com/recipe/4666/Emeril%EDs-Kicked-Up-Calzone-Al-Forno

* Source: Essence of Emeril EE2B34
* Dish Type: Baked Goods

Emerilís Kicked Up Calzone Al Forno

Ingredients

* 2 cups crushed tomatoes
* 2 tablespoons olive oil
* 2/3 cup kalamata olives, pitted and coarsely chopped
* 1/2 pound mozzarella cheese, cut into 1/2-inch cubes
* 1/2 pound ricotta cheese
* 1/4 cup grated parmesan cheese
* 1 cup cooked sausage pieces, such as chorizo or Italian sausage
* 1/2 cup chopped fresh basil
* 1/2 pound mozzarella cheese, sliced
* BASIC PIZZA DOUGH ñ PROCESSOR METHOD:
* 1 package active dry yeast
* 1 cup warm water (110?F)
* 2 1/2 to 3 cups flour plus more if necessary
* 1 1/2 teaspoons salt
* 1 1/2 tablespoons extra virgin olive oil

Instructions

In the bowl of a food processor combine tomatoes, olive oil and salt and pepper to taste. Process until smooth and transfer half of the sauce to a small bowl and set aside. Divide remaining sauce between 4 calzones, spreading the sauce on one half of the dough. In a small bowl combine olives, mozzarella cubes, ricotta cheese, parmesan cheese, sausage and chopped basil and mix well. Divide mixture between the 4 calzones, placing cheese mixture on top of tomato sauce. Fold untopped half of dough over filling, pressing edges together with the tines of a fork. Cut a slit in the top of each calzone and transfer calzones to a preheated baking stone in a preheated oven and cook for 8 minutes, or until golden brown and cheese is bubbly on top. Remove from the oven with a metal peel or spatula and serve immediately.

Yield: 4 calzones

BASIC PIZZA DOUGH – PROCESSOR METHOD:
In a small bowl combine yeast with water, olive oil, salt and stir well to proof. After 5 minutes, transfer to the bowl of a food processor along with flour, salt, and olive oil and process until the dough forms a ball. The dough should be soft but not sticky. If it is too sticky add a bit more flour and process for another minute.

Transfer dough to a lightly floured work surface and knead dough for 2 to 3 minutes, adding enough additional flour if necessary to form a smooth and elastic dough. Dough should not be sticky. Transfer dough to a lightly oiled 2 or 3 quart bowl and turn to coat dough with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour.

Preheat oven to 500ºF and if you have one, place a pizza stone on the bottom rack of the oven.

FOR CALZONES:
Divide the dough into 4 equal portions and form into 4 balls. Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface and roll out into 4 6-inch circles. Place filling of choice in the center of one side of each circle, then fold dough over filling to meet edges of filled side. Crimp edges with a fork or your fingers, then cut a small slit in the top of the calzone to allow steam to escape while cooking. Cook on a preheated pizza stone in a preheated 475ºF oven for about 8 to 10 minutes, or until well-browned. Remove from the oven with a metal peel or spatula and serve immediately.

http://www.emerils.com/recipe/5843/Pasta-Dough

* Source: Emeril Live EM1F06e
* Dish Type: Baked Goods

Pasta Dough

Ingredients

* 1 1/2 cups durum semolina
* 1 1/2 cups all-purpose flour
* 1 teaspoon salt
* 3 eggs
* 1 tablespoon olive oil
* Salt and pepper

Instructions

Mix the semolina, flour, and salt together. On a large work surface, form a mound with the semolina mixture and create a “well” in the center of the mound. In a small bowl, beat the eggs and oil together until smooth. Pour this mixture into the well. Working from the inside of the well out, gradually work the semolina into the eggs, until all the flour is worked in. Wrap with plastic and allow to rest for 30 to 40 minutes. Roll out and cut to desired shape.

Yield: 1 pound of pasta/4 servings

[Use the leftover pork roast, gravy, potatoes, carrots, onions and hide them here....]

http://www.emerils.com/recipe/663/Pastry-for-Pork-Pies

* Source: Emeril Live EM1B27E
* Dish Type: Baked Goods

Pastry for Pork Pies

Ingredients

* 3 cups flour
* 1 1/2 teaspoons salt
* 3/4 teaspoon baking powder
* 6 tablespoons solid vegetable shortening
* 1 egg
* 1/2 cup milk
* Solid vegetable shortening for deep-frying

Instructions

Sift the flour, salt, and baking powder into a mixing bowl. Cut in the shortening unit it resembles coarse meal. In a small bowl, beat the egg with the milk. Gradually add the egg mixture to the flour mixture, working it to make a thick dough. Divide the dough into 12 equal portions. On a lightly floured surface, roll the dough pieces into thin rounds, about 5 inches in diameter. Put about 1/4 cup of the mixture in the center of each round, fold over and crimp the edges with a fork. Heat the shortening a deep pot or an electric deep-fryer to 360 degrees F. Fry the pies, two to three at a time, until golden brown. Drain on paper towels and serve immediately.

Yield: 12 small pies

Looks interesting, a forum for cooking, several I want to check out:

http://www.theingredientstore.com/joesplace/swap1.pl?page=16

http://www.theingredientstore.com/joesplace/swap1.pl?read=556

My all time favorite.. Don’t knock it ‘til you try it. ;-)

Posted By: Joe Ames
Date: Monday, November 27, 2000 at 7:58 a.m.

In Response To: Post some of your favorite fudge recipes here for me please!! (NT) (Penny/Arkansas)

CAROB GOAT MILK FUDGE

2 C Sugar
2/3 C Milk
1/3 C Carob
2 TBSP Corn syrup
1/4 tsp Salt
2 TBSP Butter
1 tsp Vanilla
1/2 C Nuts, chopped coarse

1. Butter a 9 X 5 X 3 inch pan.
2. Combine Sugar; Milk; Carob; Corn syrup and Salt in 2-quart pan.
3. Cook over medium heat, stirring constantly until sugar is dissolved. Continue cooking and stirring until 234 F. is reached on thermometer.
4. Remove from heat, add butter and cool to 120 F. WITHOUT STIRRING. (Bottom of pan should be luke warm.).
5. Add Vanilla; beat vigorously 5 to 10 minutes with a wooden spoon, until candy is thick and no longer glossy. (Mixture will hold its shape when dropped from a spoon.).
6. Quickly stir in nuts.
7. Spread fudge evenly in the buttered pan, cool until firm, cut into squares.

This has got to be the absolute best fudge. It doesn’t get any better than this…

Joe

[Granny’s note:

Joe, it would be better if you used cocoa in it.
granny]

http://www.recipes.name/Baked_Goods/recipe/Raisin_Pie_(Rosina_Pie_Funeral_Pie).htm

Raisin Pie (Rosina Pie, “Funeral Pie”)

1 c Raisins

2 c Water

1 1/2 c Sugar

4 tb Flour

1 Egg, well beaten

1 Lemon, juice of

2 tb Lemon rind, grated

1/4 ts Salt

*pastry Wash raisins and soak in cold water for 3 hours. Drain. Combine the 2 cups water, the raisins, sugar and flour which have been mixed together, salt, lemon juice and rind, and the egg. Mix thoroughly and cook over hot water for 15 minutes, stirring occasionally. Cool. Pour into pastry-lined pan. Cover with narrow strips of dough, criss-crossed. Bake at 450-F for 10 minutes. Reduce heat to 350-F and bake 30 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

Granny note:

The name comes from the fact that most kitchens had the ingredients on hand and the pie could be quickly made to take to the funeral of a neighbor.
granny