Losta Tots

If your food processor has a capacity of less than 11 cups, you’ll need to process the potatoes in two batches. If any large pieces of potato remain after processing, chop them coarsely by hand. To make handling the uncooked tots easier, use a wet knife blade and wet hands.

Ingredients

• 4 1/2 teaspoons salt
• 5 pounds russet potatoes, peeled and cut into 1 1/2-inch pieces
• 3 tablespoons all-purpose flour
• 1 teaspoon pepper
• 4 cups peanut oil or vegetable oil

Instructions

• 1. Whisk 2 cups water and salt together in bowl until salt dissolves. Working in two batches, pulse potatoes and salt water in food processor until coarsely ground, 10 to 12 pulses, stirring occasionally. Drain mixture in fine-mesh strainer, pressing potatoes with rubber spatula until dry (liquid should measure about 1½ cups for each batch); discard liquid. Transfer both batches of potatoes to bowl and microwave, uncovered, until dry and sticky, 12 to 14 minutes, stirring halfway through cooking.
• 2. Stir flour and pepper into potatoes. Spread potato mixture into thin layer over large sheet of aluminum foil and let cool for 10 minutes. Push potatoes to center of foil and place foil and potatoes in 13 by 9-inch baking pan. Push foil into corners and up sides of pan, smoothing it flush to pan. Press potato mixture tightly and evenly into pan. Freeze, uncovered, until firm, about 30 minutes.
• 3. Meanwhile, adjust oven rack to middle position and heat oven to 200 degrees. Heat oil in Dutch oven over high heat until 375 degrees. Using foil overhang, lift potatoes from pan, cut the potato rectangle in half crosswise, and then cut each half into 1 1/4 by 1-inch pieces (6 cuts in 1 direction and 8 in other). Fry a quarter of the potato tots, until golden brown and crisp, 5 to 7 minutes, stirring occasionally once they begin to brown. Drain on wire rack set in rimmed baking sheet and place in oven. Bring oil back to 375 degrees and repeat three more times with remaining potato tots. Serve.
• Make Ahead: Cool fried potato tots, transfer to zipper-lock bag, and freeze for up to 1 month. To serve, adjust oven rack to middle position and heat oven to 400 degrees. Place potato tots on rimmed baking sheet and bake until heated through, 12 to 15 minutes.

French Silk Chocolate Pie

You will need a fully baked pie shell for this recipe. Use your favorite pie dough or use our No-Fear Pie Crust recipe (related). Serve with lightly sweetened whipped cream.

Ingredients

• 1 cup heavy cream, chilled
• 3 large eggs
• 3/4 cup sugar
• 2 tablespoons water
• 8 ounces bittersweet chocolate, melted and cooled
• 1 tablespoon vanilla extract
• 8 tablespoons (1 stick) unsalted butter, cut into 1/2-inch pieces and softened
• 1 (9-inch) pie shell, baked and cooled (see note)

Instructions

• 1. Whip cream: With electric mixer on medium-high speed, whip cream to stiff peaks, 2 to 3 minutes. Transfer whipped cream to small bowl and refrigerate.
• 2. Beat eggs: Combine eggs, sugar, and water in large heatproof bowl set over medium saucepan filled with ½ inch barely simmering water (don’t let bowl touch water). With electric mixer on medium speed, beat until egg mixture is thickened and registers 160 degrees, 7 to 10 minutes. Remove bowl from heat and continue to beat egg mixture until fluffy and cooled to room temperature, about 8 minutes.
• 3. Beat, fold, cool: Add chocolate and vanilla to cool egg mixture and beat until incorporated. Beat in butter, a few pieces at a time, until well combined. Using spatula, fold in whipped cream until no streaks of white remain. Scrape filling into pie shell and refrigerate until set, at least 3 hours and up to 24 hours. Serve.

Crispy Garlic Bread

Makes 12 slices

Start with a soft Italian bread, not a rustic, crusty loaf. Use a rasp grater or the small holes of a box grater to grate the garlic.

Ingredients

• 12 tablespoons (1 1/2 sticks) unsalted butter, softened
• 4 garlic cloves, grated (see note) or minced
• 1/4 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 12 (1-inch) slices Italian bread (see note)

Instructions

• 1. MAKE PASTE Adjust oven rack to middle position, place rimmed baking sheet on rack, and heat oven to 425 degrees. Using fork, beat butter, garlic, sugar, salt, and pepper in small bowl until combined. Spread butter mixture evenly over both sides of bread.
• 2. TOAST BREAD Arrange buttered bread on heated baking sheet and bake until golden brown on fist side, 8 to 10 minutes. Flip and bake until golden brown on second side, about 5 minutes. Serve.

Coconut Cream Pie

• Crust
• 6ounces animal crackers
• 2tablespoons unsweetened shredded coconut
• 1tablespoon granulated sugar
• 4tablespoons unsalted butter , melted and cooled 
•  
• Filling
• 14ounces coconut milk (1 can)
• 1cup whole milk
• 1/2cup unsweetened shredded coconut
• 1/2cup granulated sugar
• 1tablespoon granulated sugar
• 3/8teaspoon table salt
• 5 large egg yolks
• 1/4cup cornstarch
• 2tablespoons unsalted butter , cut into 2 pieces
• 1teaspoon vanilla extract
•  
• Whipped Cream and Garnish
• 1 1/2cups heavy cream (cold)
• 2tablespoons granulated sugar
• 1/2teaspoon vanilla extract
• 1tablespoon unsweetened shredded coconut , toasted in a small dry skillet until golden brown

Instructions

1. 1. For the crust: Adjust oven rack to lower-middle position and heat oven to 325 degrees. In food processor, pulse animal crackers, coconut, and sugar to fine crumbs, eighteen to twenty 1-second pulses; then process until powdery, about 5 seconds. Transfer crumbs to medium bowl and add butter; stir to combine until crumbs are evenly moistened. Empty crumbs into 9-inch glass pie plate; using bottom of ramekin or 1/2 cup dry measuring cup, press crumbs evenly into bottom and up sides of pie plate. Bake until fragrant and medium brown, about 15 minutes, rotating pie shell halfway through baking time. Set on wire rack and cool to room temperature, about 30 minutes.
2. 2. For the filling: Bring coconut milk, whole milk, shredded coconut, 1/2 cup sugar, and salt to simmer over medium-high heat, stirring occasionally to ensure that sugar dissolves. Following illustrations 1 through 6, whisk yolks, cornstarch, and remaining 1 tablespoon sugar in medium bowl until thoroughly combined. Whisking constantly, gradually ladle about 1 cup hot milk mixture over yolk mixture; whisk well to combine. Whisking constantly, gradually add remaining milk mixture to yolk mixture in 3 or 4 additions; whisk well to combine. Return mixture to saucepan and cook until thickened and mixture reaches boil, whisking constantly, about 1 minute; filling must boil in order to fully thicken. (To determine whether filling has reached boil, stop whisking; large bubbles should quickly burst on surface.) Off heat, whisk in butter and vanilla until butter is fully incorporated. Pour hot filling into cooled pie shell and smooth surface with rubber spatula; press plastic wrap directly against surface of filling and refrigerate until firm, at least 3 hours and up to 12 hours.
3. 3. For the whipped cream: Just before serving, beat cream, sugar, and vanilla with electric mixer until soft peaks form, 1 1/2 to 2 minutes. Top pie with whipped cream and then sprinkle with coconut. Cut pie into wedges and serve.

Step-by-Step

Pastry Cream 101

• 
  1. After heating the milk and most of sugar, whisk egg yolks, cornstarch, and remaining sugar together.
  
• 
  2. Temper yolks by gradually pouring/ladling hot milk mixture over yolks while whisking constantly.
  
• 
  3. Add remaining hot milk to yolk mixture in 3 to 4 batches, whisking constantly until combined.
  
• 
  4. Pour mixture back into saucepan and cook, whisking constantly, until thickened.
  
• 
  5. Off heat, whisk in vanilla extract and butter until butter is melted and fully incorporated.
  
• 
  6. Pour hot filling into cooled pie shell and chill until firm.
  

Three Meat Calzone

Three-Meat Calzone

Serves 4

Serve this overstuffed calzone with your favorite tomato sauce if desired.

6	ounces  thinly sliced salami
2	ounces  pepperoni , thinly sliced
1	cup  ricotta cheese
1/2	cup  grated Parmesan cheese
1/2	cup  chopped fresh basil
2	tablespoons  extra-virgin olive oil
	Flour for dusting work surface
1	(1-pound) ball ready-made pizza dough
4	ounces  capicola , thinly sliced
8	ounces  mozzarella cheese , thinly sliced

1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Arrange salami and pepperoni on microwave-safe plate lined with paper towels. Cover with 2 more paper towels and microwave on high until fat begins to render, 1 minute. Combine ricotta, Parmesan, and basil in bowl.
2. Brush 1 tablespoon oil over rimmed baking sheet. On lightly floured work surface, roll dough into 14-inch round about 1/4 inch thick. Layer half of salami, pepperoni, capiccola, and mozzarella on one half of dough round, leaving 1-inch border around edges. Spoon ricotta mixture over mozzarella and layer with remaining salami, pepperoni, capiccola, and mozzarella. Brush edges of dough with water, fold over filling, and crimp edges to seal.
3. Transfer to oiled baking sheet and cut four 1-inch slits on top of calzone. Brush with remaining oil and bake until golden brown, about 15 minutes. Transfer to wire rack and let cool for 5 minutes. Cut into 4 wedges. Serve.

Tick Tock Orange Sticky Rolls

Tick Tock Orange Sticky Rolls

Serves 8

Don't let the buns sit in the pan for more than 5 minutes after baking. The glaze will begin to harden and the buns will stick.

Orange Glaze
1/2	cup  frozen orange juice concentrate , thawed
1/4	cup  packed light brown sugar
1/4	cup  granulated sugar
3	tablespoons  unsalted butter
Orange-Cinnamon Filling
1/2	cup  packed light brown sugar
1/4	cup  granulated sugar
2	teaspoons  ground cinnamon
1	teaspoon  grated orange zest
1/8	teaspoon  ground cloves
1/8	teaspoon  salt
1	tablespoon  unsalted butter , melted
Biscuit Dough
2 3/4	cups  all-purpose flour , plus extra for work surface
2	tablespoons  granulated sugar
2	teaspoons  baking powder
1/2	teaspoon  baking soda
1/2	teaspoon  salt
6	tablespoons  unsalted butter , melted
1 1/4	cups  buttermilk

1. For the glaze: Grease 9-inch cake pan with cooking spray. Bring all ingredients to simmer in small saucepan over medium heat. Cook until mixture thickens and clings to back of spoon, about 5 minutes. Pour mixture into prepared pan. Cool until glaze hardens, at least 20 minutes.
2. For the filling: Adjust oven rack to lower-middle position and heat oven to 350 degrees. Combine all ingredients except butter in bowl. Using fork, stir in butter until mixture resembles wet sand.
3. For the dough: Whisk flour, sugar, baking powder, baking soda, and salt in large bowl. Whisk buttermilk and butter in small bowl. Stir buttermilk mixture into flour mixture until combined. Knead dough on lightly floured work surface until smooth, about 5 minutes.
4. Roll dough into 12 by 9-inch rectangle. Pat filling into dough, leaving 1/2-inch border around edges. Starting at one long end, roll dough into tight cylinder and pinch seam together. Cut log into 8 pieces and arrange cut side down on cooled glaze, placing 1 roll in center and remaining rolls around edge of pan.
5. Bake until rolls are golden and glaze is darkened and bubbling, 20 to 25 minutes. Cool in pan 5 minutes, then turn out onto platter. Let rolls sit 10 minutes before serving.

Ultimate Cinnamon Buns

Ultimate Cinnamon Buns

Makes 8 Buns

In step 2, if after mixing for 10 minutes the dough is still wet and sticky, add up to ¼ cup flour (a tablespoon at a time) until the dough releases from the bowl. For smaller cinnamon buns, cut the dough into 12 pieces in step 3.

Dough
3/4	cup  whole milk , heated to 110 degrees
1	envelope (2 1/4 teaspoons)  instant or rapid-rise yeast
3	large  eggs , room temperature
4 1/4	cups  all-purpose flour
1/2	cup  cornstarch
1/2	cup  granulated sugar
1 1/2	teaspoons  salt
12	tablespoons (1 1/2 sticks)  unsalted butter , cut into 12 pieces and softened
Filling
1 1/2	cups  packed light brown sugar
1 1/2	tablespoons  ground cinnamon
1/4	teaspoon  salt
4	tablespoons  unsalted butter , softened
Glaze
4	ounces  cream cheese , softened
1	tablespoon  whole milk
1	teaspoon  vanilla extract
1 1/2	cups  confectioners' sugar

1. For the dough: Adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200 degrees, shut off. Line 13- by 9-inch baking pan with foil, allowing excess foil to hang over pan edges. Grease foil and medium bowl.
2. Whisk milk and yeast in liquid measuring cup until yeast dissolves, then whisk in eggs. In bowl of stand mixer fitted with dough hook, mix flour, cornstarch, sugar, and salt until combined. With mixer on low, add warm milk mixture in steady stream and mix until dough comes together, about 1 minute. Increase speed to medium and add butter, one piece at a time, until incorporated. Continue to mix until dough is smooth and comes away from sides of bowl, about 10 minutes. Turn dough out onto clean surface and knead to form a smooth, round ball. Transfer dough to prepared bowl, cover with plastic wrap, and place in warm oven. Let rise until doubled in size, about 2 hours.
3. For the filling: Combine brown sugar, cinnamon, and salt in small bowl. Turn dough out onto lightly floured surface. Following photos 1 and 2 in the related step-by-step, roll dough into 18-inch square, spread with butter, and sprinkle evenly with filling. Starting with the edge nearest you, roll dough into tight cylinder, pinch lightly to seal seam, and, following photo 3, cut into 8 pieces. Transfer pieces, cut-side up, to prepared pan. Cover with plastic wrap and let rise in warm spot until doubled in size, about 1 hour.
4. For the glaze and to bake: Heat oven to 350 degrees. Whisk cream cheese, milk, vanilla, and confectioners’ sugar in medium bowl until smooth. Discard plastic wrap and bake buns until deep golden brown and filling is melted, 35 to 40 minutes. Transfer to wire rack and top buns with ½ cup glaze; cool 30 minutes. Using foil overhang, lift buns from pan and top with remaining glaze. Serve.
Make Ahead: After transferring pieces to prepared pan in step 3, buns can be covered with plastic wrap and refrigerated for 24 hours. When ready to bake, let sit at room temperature for 1 hour. Remove plastic wrap and continue with step 4 as directed.