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Strudel Dough
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

Cheese Filing
8 oz cottage cheese
1egg
Sugar to taste. up to 3/4 cup.
lemon peel: optional

Apple Filling
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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

via Martha

12 appetizer servings

Use pizza dough recipe

2 tablespoons vegetable oil
2 large red onions (1 1/2 to 1 3/4 pounds), halved, thinly sliced
1/2 cup dry red wine (such as Zinfandel)
2 tablespoons balsamic vinegar
1 teaspoon sugar
3/4 pound sweet Italian sausages (about 4 links), casings removed
Pizza Dough Rounds or 1 pound purchased fresh pizza dough
Nonstick olive oil spray
2 cups (packed) coarsely shredded Manchego cheese,* divided
* A Spanish cheese made from sheep’s milk; sold at some supermarkets and at specialty foods stores.

Heat vegetable oil in heavy large pot over medium-high heat. Add onions and sauté until soft and deep golden brown, stirring often, about 10 minutes. Stir in wine, vinegar, and sugar. Reduce heat to low and simmer until almost all liquid is absorbed, stirring often, 3 to 4 minutes. Season to taste with salt and pepper. Transfer to small bowl. Cool.

Heat medium skillet over medium heat. Add sausage; sauté until cooked through and browned, breaking up with back of fork, 5 to 6 minutes. Transfer to small bowl. Cool. DO AHEAD Onions and sausage can be made 1 day ahead. Cover separately; chill. Bring to room temperature before using.
Lightly flour 2 rimless baking sheets.

Divide pizza dough in half. Working with 1 dough round or dough half at a time, roll out on lightly floured surface to 12×8-inch oval. Transfer to baking sheets.

Top dough with ingredients and bake at 375 for about 20 minutes, or until crisping.

via Bon Appetit

This tart is traditionally made with Blarney cheese, a mild, buttery Irish product. But the tart is just as delicious when Fontina or Swiss cheese is used. This will easily serve six, with enough extra for second helpings or for leftovers the next day.

8 to 10 servings

CRUST

1 1/2 cups unbleached all purpose flour
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
1/4 cup sour cream
1 egg yolk

FILLING

1/4 cup (1/2 stick) unsalted butter
1 3/4 pounds onions, thinly sliced
1 cup half and half
3 egg yolks
1 egg
Ground nutmeg
1 cup grated Blarney cheese, Fontina cheese or Swiss cheese (about 4 ounces)

FOR CRUST:

Blend flour and salt in processor. Add butter and blend in using on/off turns until mixture resembles coarse meal. Mix sour cream and egg yolk together. Add to flour mixture and blend in using on/off turns just until dough begins to form clumps. Gather dough into ball; flatten into disk and refrigerate 30 minutes.

Preheat oven to 425°F. Roll out dough on lightly floured surface to 13-inch round. Transfer dough to 11-inch-diameter tart pan with removable bottom. Trip edges. Line crust with foil. Fill with dried beans or pie weights. Bake 15 minutes. Remove foil and beans. Continue to bake until pale golden, piercing crust in pan bottom with fork if dough bubbles, about 15 minutes. Transfer to rack and cool.

FOR FILLING:

Melt butter in heavy large skillet over medium-low heat. Add onions and sauté until very soft and golden, stirring often, about 45 minutes. Season to taste with salt and pepper; cool. DO AHEAD Crust and onions can be prepared 1 day ahead. Cover crust and let stand at room temperature. Cover onions and refrigerate.

Preheat oven to 325°F. Whisk half and half, yolks and egg in medium bowl. Season to taste with nutmeg, salt and pepper. Spread onions in crust. Sprinkle with cheese. Ladle half and half mixture over. Bake tart until filling puffs and is golden, about 50 minutes. Cool slightly. Serve warm or at room temperature.

via Bon Appetit