Tuffles

Milk Chocolate Truffle Hearts

Makes about 35

You will need a small heart-shaped cookie cutter (measuring 1 to 1 1/2 inches across) for this recipe. Look for one in cookware shops or order it by mail. Roll leftover teaspoonfuls of firm chocolate mixture into balls and coat in extra cocoa powder or chopped nuts for quick truffles.

8	ounces  milk chocolate , chopped fine
4	ounces  bittersweet chocolate , chopped fine
2	tablespoons  unsalted butter
3/4	cup  heavy cream
2	tablespoons  cocoa powder

1. Line 9-inch-square baking pan with aluminum foil so that foil covers bottom and sides of pan and overhangs edges by at least 1 inch.
2. Place chocolates and butter in large heatproof bowl. Bring cream just to boil in small saucepan. Whisk hot cream into chocolate and butter until smooth. Scrape mixture into prepared pan, smooth into even layer, and refrigerate until set, about 1 hour.
3. Cover plate with foil or parchment paper. Using foil overhang as handles, lift chocolate mixture out of pan and transfer to cutting board. Using 1- to 1 1/2-inch heart-shaped cookie cutter, cut and lift out 30 to 35 hearts and place on prepared plate. Sift cocoa powder over hearts. Transfer to airtight container, placing candies between sheets of parchment paper, and refrigerate for up to 1 week.

Poor Man's Toffee

Poor Man’s Toffee

Makes about 15 pieces

Toffee
24	Saltine crackers
1	cup  sugar
1/2	cup  light corn syrup
1 1/2	cups  roasted salted peanuts
1	tablespoon  unsalted butter
1	teaspoon  vanilla extract
1	teaspoon  baking powder
Topping
1/2	cup  semisweet chocolate chips
4	tablespoons  unsalted butter
1	tablespoon  light corn syrup

1. For the toffee: Adjust oven rack to middle position and heat oven to 250 degrees. Line bottom of 13 by 9-inch baking dish with waxed paper and spray paper with cooking spray. Arrange crackers, in single layer, salt side down, on waxed paper.
2. Combine sugar, corn syrup, and peanuts in medium microwave-safe bowl. Microwave on highest power until sugar melts, about 2 minutes. Stir and microwave until mixture begins to boil, about 2 more minutes. Stir in butter and vanilla until butter melts. Microwave until liquid begins to brown, about 2 minutes. Stir in baking powder.
3. Working quickly, pour sugar mixture over saltines and spread evenly (if mixture hardens too quickly to spread, place baking dish in oven for 5 minutes). Refrigerate until firm, about 1 hour. Invert brittle onto cutting board, peel away waxed paper, and, using hands, break into large pieces. Return pieces, toffee side up, to baking dish.
4. For the topping: Melt chips and butter until smooth. Stir in corn syrup and, using spoon, drizzle mixture over brittle. Let harden for 1 hour. (Brittle can be stored in airtight container at room temperature for up to 4 days.)

Washboard

1. Using floured hands, shape the cookie dough into a 15-inch log.
2. Flatten the top and sides of the log so that it measures 1 inch tall and 3 inches wide. Wrap dough in plastic wrap and chill at least 45 minutes.
3. Cut chilled log crosswise into 1/4-inch-thick slices and transfer to parchment-lined baking sheets, arranging slices 1 inch apart.
4. Use the floured tines of a fork to gently press crosswise indentations into the dough slices.

My Notes

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Washboards

Makes 3 dozen cookies

The dough can be made ahead of time. Simply shape the dough into the rectangular log, wrap the log in plastic wrap, and refrigerate for up to 2 days or freeze for up to 1 month. If frozen, defrost dough on counter for 20 minutes before slicing.

2	cups  all-purpose flour
1/2	teaspoon  baking powder
1/4	teaspoon  baking soda
1/4	teaspoon  table salt
1/4	teaspoon  nutmeg
1	large egg
2	tablespoons  milk
8	tablespoons  unsalted butter (1-stick), softened but still cool
1	cup  packed light brown sugar
1	cup  sweetened shredded coconut

1. Whisk together flour, baking powder, baking soda, salt, and nutmeg in medium bowl. Whisk together egg and milk in small bowl. Place butter and brown sugar in large bowl and beat with electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add egg mixture and beat on medium-high, scraping down sides of bowl, until well combined, about 30 seconds. Add flour mixture and coconut, and mix on low speed until just incorporated, 15 to 30 seconds.
2. Turn dough out onto lightly floured surface and, using floured hands, shape into 15-inch log (see photo 1, above right). Flatten top and sides of log so that it measures 1 inch high and 3 inches wide (photo 2). Wrap tightly with plastic wrap and refrigerate until firm, about 45 minutes.
3. Adjust oven racks to upper- and lower-middle positions and heat oven to 350 degrees. Line two baking sheets with parchment paper. Remove chilled dough from refrigerator, unwrap, cut into 1/4-inch-thick slices (photo 3), and arrange slices 1 inch apart on baking sheets. Dip dinner fork in flour, then make crosswise indentations in dough slices (photo 4). Bake until cookies are toasty brown, 15 to 18 minutes, rotating baking sheets halfway through baking time. Cool cookies on baking sheets for 10 minutes, then transfer to racks to cool to room temperature. Serve.

St. Louis Style Pizza

Easy as (Pizza) Pie

St. Louis-Style Pizza has a paper-thin crust. Here's how we transfer the dough from countertop to oven without tearing. 1. Roll out the dough on parchment paper, so it doesn't stick and you can move it easily.
2. Place the parchment and dough on an inverted baking sheet, then top it with sauce and cheese.
3. To get the pizza into the oven, slide both parchment and pizza onto the hot baking stone.

STEP BY STEP

Pizza Toppings

Jazz up your pizza with these toppings. Each recipe tops 1 pizza (and can be doubled to top a full recipe of 2 pizzas).
PEPPERONI
Prepare St. Louis-Style Pizza sauce and dough. Arrange 3 1/2 ounces thinly sliced pepperoni on paper towel-lined plate. Cover with 2 more paper towels and microwave for 2 minutes. Let cool. Proceed with recipe from step 4, arranging pepperoni on pizza before sprinkling with cheese.
PEPPERS, MUSHROOMS, AND ONIONS
Prepare St. Louis-Style Pizza sauce and dough. Heat 1 tablespoon vegetable oil in large skillet over medium-high heat until shimmering. Cook 1 medium onion, sliced thin; 1 red pepper, sliced thin; and 8 ounces thinly sliced white button mushrooms until browned, about 10 minutes. Proceed with recipe from step 4, distributing vegetables over pizza before sprinkling with cheese.

My Notes

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St. Louis-Style Pizza

Makes two 12-inch pizzas

We like to use a baking stone (also called a pizza stone), which heats evenly and helps crisp crusts, but if you don’t have one, bake the pizzas on an inverted, preheated rimmed baking sheet.

SAUCE
3	tablespoons  tomato paste
1	(8-ounce) can  tomato sauce
2	tablespoons  chopped fresh basil
1	tablespoon  sugar
2	teaspoons  dried oregano
CHEESE
2	cups  shredded white American cheese
1/2	cup  shredded Monterey Jack cheese
3	drops  liquid smoke
DOUGH
2	tablespoons  cornstarch
2	cups  all-purpose flour
2	teaspoons  sugar
1	teaspoon  baking powder
1	teaspoon  salt
1/2	cup plus 2 tablespoons  water
2	tablespoons  olive oil

1. MAKE SAUCE Whisk together tomato sauce, tomato paste, basil, sugar, and oregano in small bowl; set aside. Toss cheeses with liquid smoke in medium bowl; set aside.
2. MIX DOUGH Combine flour, cornstarch, sugar, baking powder, and salt in large bowl. Combine water and olive oil in liquid measuring cup. Stir water mixture into flour mixture until dough starts to come together. Turn dough onto lightly floured surface and knead 3 or 4 times, until cohesive.
3. ROLL DOUGH Adjust oven rack to lower-middle position, place pizza stone (or inverted baking sheet) on rack, and heat oven to 475 degrees. Divide dough into 2 equal pieces. Working with 1 piece of dough at a time, press into small circle and transfer to parchment paper dusted lightly with flour. Using rolling pin, roll and stretch dough to form 12-inch circle, rotating parchment as needed. Lift parchment and pizza off work surface onto inverted baking sheet.
4. ASSEMBLE PIZZA Top each piece of dough with half of sauce and half of cheese. Carefully pull parchment paper and pizza off baking sheet onto hot baking stone. Bake until underside is golden brown and cheese is completely melted, 9 to 12 minutes. Remove pizza and parchment from oven. Transfer pizza to cooling rack and let cool few minutes. Assemble and bake second pizza. Cut into 2-inch squares. Serve.
MAKE AHEAD: The dough can be made in advance. At the end of step 2, tightly wrap the ball of dough in plastic and refrigerate for up to 2 days.

RELATED LINKS

Tips & Techniques
Using Liquid Smoke

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Ranch Salad Dressing

Ranch Salad Dressing

• 2 cups plain yogurt
• 1/4 to 1/2 cup mayonnaise
• 1/2 teaspoon EACH: garlic powder, onion powder, celery leaves, & salt
• 1/4 teaspoon EACH: pepper, paprika, & dill weed
• 1 teaspoon dry parsley, OR 2 tablespoons fresh chopped parsley

In a medium sized bowl, combine all of the ingredients. Mix it all very well, and allow it to marinate for several hours or overnight. If desired, add a dash of cayenne pepper. Serve as a dip or dressing for salads.

Olive Garden Salad Dressing

Olive Garden Salad Dressing 

I make a creamy version also... Changes in ( )

3/4 c. olive oil or canola (1/2 c.plain yogurt + 1/4 c. Hellman's USE the good stuff it makes a difference)
1/4 c. vinegar
1/4 t. pepper
1/2 t. Italian seasoning
1/4 t. garlic salt
1/4 t. sea salt
1/2 t. parsley
1/2 t. garlic powder or 2 cloves fresh minced garlic
1-3 T. sugar depending on taste

Texas Sheet Cake

Texas Sheet Cake

Sift in large bowl:
2 c. Sugar
2 c. Flour

Bring to a brisk boil and pour over dry ingredients:
1 stick of butter or oleo
4 T. cocoa
1/2 c. shortening
1 c. water

Add to above mixture and mix well:

1 c. buttermilk
1 t. vanilla
1 t. baking soda
2 eggs beaten

Bake 350 for 20 min. (in of course a jellyroll pan or large cookie sheet, greased)

Icing

Mix 1 stick oleo (butter) (melted)
6 T. milk
4 T. cocoa

Bring to a boil, remove from heat, add 1 box (1 lb) powdered sugar, 1 t. vanilla and 1 cup of chopped nuts (you are what you eat). Pour over cake as soon as comes out of the oven. MMMM