4 c of flour. Bread flour is preferred for stretching paper thin.
1 large egg
1 c hot water
1/2 c vegetable oil
1/4 t salt
8 oz cottage cheese
Sugar to taste. up to 3/4 cup.
lemon peel: optional
3 lbs or 12 medium sized apples (Granny Smith, Penn State, Roma)
3/4 cups sugar
1 tsp salt
2 tsp cinnamon
2 sticks butter, melted
Do ahead: Strain cottage cheese overnight through cheesecloth.
Mix and knead dough. Divide in half and flatten to a square. Put oil on saran wrap and place dough on each one. Place wrapped dough on top of each other and cover with a towel. Let set for 30-45 minutes in a warm place.
Mix strained cheese, egg and sugar. Set aside.
Peel, core, slice apples. Mix apples and other ingredients together to make filling. Set aside.
Sprinkle flour on a bedsheet over an average dinette table. Roll dough on bedsheet from middle to outer edge and stretch paper thin. Spread melted butter on dough and continue stretching by pulling outwards with fingers under dough. Dough should cover table and overhang about 12-24 inches.
Spread cheese filling on one part of stretched dough, but not to edge; spread apple filling on top of second part of stretched dough. Overlap unfilled edges over filling and dough. Spread more melted butter on new edges. Roll short ends of dough inward toward center to have two long rolls. Split the dough in half lengthwise to have two separate rolls. Pat with water and seal ends.
Cover baking sheets with parchment paper. “Snake” it onto the parchment paper and baking sheet. Punch holes in rolled dough with a fork.
Bake at 350 for 25 min.
2 cups all-purpose flour plus more
3/4 teaspoon kosher salt
1/2 teaspoon sugar
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2″ cubes
2 red or green bell peppers
2-3 jalepeno peppers
11 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
1 small eggplant, cut into 1/2″ cubes
1 small zucchini, cut into 1/2″ cubes
1 small red-skinned sweet potato, peeled, cut into 1/2″ cubes
2 medium vine-ripened tomatoes, each cut into 8 wedges
1 tablespoon balsamic vinegar
2 small onions, thinly sliced
3-5 cloves garlic, chopped
5-6 kale leaves, deboned and chopped
2 teaspoons fresh thyme leaves, divided
6 large eggs
3/4 cup coconut milk
A 10″-diameter glass or ceramic pie dish
Omit if following Whole30 guidelines
- Preheat oven to 350°. Pulse 2 cups flour, salt, and sugar in a food processor. Add butter; pulse until coarse meal with pea-size lumps forms. Drizzle 3 Tbsp. ice water over mixture. Pulse until moist clumps form, adding more ice water by 1/2-tablespoonfuls if dry. Gather dough into a ball; flatten into a disk. Wrap in plastic; chill until firm, at least 1 hour and up to 2 days.
- Roll out dough on a lightly floured surface to a 13″ round. Transfer to pie dish; press onto bottom and up sides of dish. Trim dough, leaving 1/2″ overhang. Fold overhang under; crimp edges. Freeze for 10 minutes.
- Line dough with foil or parchment paper; fill with dried beans or pie weights. Bake for 25 minutes. Remove foil and beans. Return to oven and bake until crust is light golden brown, 25–30 minutes longer. Let crust cool completely.DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
Many steps can be completed in tandem. Review all steps before proceeding.
- Arrange racks in upper and lower thirds of oven; preheat to 450°. Using a small paring knife, cut around stems of peppers. Remove stems with seeds and discard. Transfer whole peppers to a small baking dish; drizzle with 2 Tbsp. oil. Roast on upper rack, turning peppers occasionally, until tender, about 40 minutes. Transfer peppers to a small bowl; cover with plastic wrap. Let stand for 15 minutes. Peel peppers, then tear into strips. Set aside.
- Meanwhile, toss eggplant and zucchini with 4 Tbsp. oil in a small bowl to coat. Season with salt and pepper. Spread out in a single layer on a rimmed baking sheet and roast on lower rack for 10 minutes. Add sweet potato and mix gently. Continue roasting until eggplant, zucchini, and sweet potato are tender, 20–25 minutes longer. Set vegetables aside.
- Line another rimmed baking sheet with parchment paper. Toss tomatoes with vinegar, 1 Tbsp. oil, and a pinch of salt and pepper in a medium bowl. Arrange tomatoes, skin side down, on prepared sheet. Roast on lower rack until tomatoes are beginning to brown and are tender but not mushy, about 20 minutes. Set aside.
- Meanwhile, heat remaining 4 Tbsp. oil in a large skillet over medium-high heat. Add onions and garlic; stirring frequently, until parts of vegetables are slightly softened and others still crisp, 5–6 minutes. Add chopped kale leaves until sauteed and deep green in color. Season with salt and pepper. DO AHEAD: Vegetables can be prepared 1 day ahead. Cover separately and chill.
- Preheat oven to 350°. Scatter onion/garlic/kale mixture over bottom of tart crust. Top with eggplant/zucchini/sweet potato mixture and roasted peppers. Scatter 1 tsp. thyme over. Top with tomatoes.
- Whisk eggs and coconut milk in a small bowl; season lightly with salt and pepper. Slowly pour egg mixture over vegetables. Scatter remaining 1 tsp. thyme on top.
- Bake tart until filling is set and pastry is golden brown, 50–60 minutes. Check crust halfway through and cover with aluminum foil if it’s darkening too quickly. Let stand for at least 10 minutes. Serve warm or at room temperature.
Based on Bon Appetit’s Roasted Vegetable Tart
Makes about 48oz
8lbs of apples (about 20 depending on size) of any Fall variation, but this is what I usually choose:
- 4 golden delicious
- 4 red delicious
- 12 granny smith
2 c apple cider up to 4 c
1 c apple cider vinegar
1/2 c water
3 c sugar
2 1/4 c packed light brown sugar
1 T cinnamon
2 tsp cloves
2 tsp nutmeg
zest of 1 lemon, juice of 1 lemon
Peel, core, chop apples. Using a medium to large pot, simmer apples in cider, vinegar, and water over medium heat til soft; about 30-45 minutes. Allow to cool a bit and then puree apple chunks and liquid in blender. Consistency should resemble apple sauce and no visible chunks should be visible.
Put the puree back into the pot and add sugar and remaining ingredients. Cook over medium to high heat for at least 1 hour but up to 2 hours to thicken to preference. Do not cover to allow evaporation to occur. Color should deepen over time. Candy thermometer should read 200-220 consistently. Adjust temperature as necessary. Stir regularly to prevent burning. Pot should remain covered towards the end of the thickening process because apple butter will pop and hiss like lava, creating a mess.
During the thickening process, Wash the lids and bands in hot, soapy water and allow to air dry completely. Sterlize jars by washing in hot, soapy water, then placing in the oven at 225 on baking sheet for 20 min.
Once the apple butter is ready to be removed from the heat, boil enough water to ultimately cover the jars in a new large pot. Using tongs carefully remove each hot jar from the oven. Using a funnel, fill to within 1/4 inch of the top with the apple butter. Wipe off rims with a clean dry paper towel. Place a dry lid on each jar and close finger-tip tight. Using tongs, place each of the jars in the boiling water and boil for 10 minutes. Remove from water with tongs. A proper seal will not move when pushing on the center.
Store for up to 2 years.
1 cup butter
2 cups sugar
1 tsp vanilla
4.5 cups sifted flour
1.5 tsp baking soda
1 tsp baking powder
1 cup buttermilk
Beat first four ingredients on high for approximately 45 mins to create whipped cream.
Sift all purpose flour, then measure 4.5c. Add baking soda, baking powder and sift with flour two more times. Add alternating with buttermilk.
Drop teaspoon amounts on ungreased pan. Sprinkle with coarse sugar, like Sugar in the Raw.
Bake 375 for 10-12 mins.
Bottom to top:
Repeat. Top with two crushed Oreos.
via Bev Crooch
via Martha Stewart
1 small butternut squash (about 1 pound), peeled, seeded, and cut into 1-inch cubes (about 3 cups)
1 cup homemade or low-sodium canned chicken stock, skimmed of fat
1 1/2 cups nonfat milk
Pinch of freshly grated nutmeg
Pinch of cayenne pepper
3/4 teaspoon coarse salt
Freshly ground black pepper
1 pound elbow macaroni
4 ounces extra-sharp cheddar cheese, finely grated (about 1 cup)
4 tablespoons Parmesan cheese, finely grated (1 ounce)
2 tablespoons fine breadcrumbs
1 teaspoon olive oil
Olive-oil, cooking spray
1/2 cup part-skim ricotta cheese
- Preheat oven to 375 degrees. Combine squash, stock, and milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 20 minutes. Remove from heat. Mash contents of saucepan; stir in nutmeg, cayenne, and salt, and season with black pepper. Stir to combine.
- Meanwhile, bring a large pot of water to a boil. Add noodles; cook until al dente according to package instructions, about 8 minutes. Drain, and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, and 2 tablespoons Parmesan.
- Lightly coat a 9-inch square baking dish (4 inches deep) with cooking spray. Transfer noodle mixture to dish. In a small bowl, combine breadcrumbs, remaining 2 tablespoons Parmesan, and oil; sprinkle evenly over noodle mixture.
- Cover with foil, and bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top, 30 to 40 minutes more. Serve immediately.
20 oz Butternut Squash, cut in 1-inch cubes
2 large red onions, peeled, chopped (about 4 cups)
3 Tbsp Basting Oil
Salt and pepper to taste
6oz Fresh Baby Spinach
3/4 cup Sweetened Dried Cranberries
Preheat oven to 450 degrees.
Toss squash and onions with basting oil in large bowl; season to taste with salt and pepper. Arrange in single layer on large baking sheet. Roast 25- 30 min, until tender and brown. Remove from oven.
Toss squash, spinach, and dried cranberries in large shallow serving dish.