EF Recipes

Ingredients:
2/3 cups  Flour — Unbleached
1   Tsp  Baking Soda
2   Tsp  Cream Of Tartar
Salt — To Taste
4   Tbsp  Butter — (1/2 Stick)
3/4 cup  Milk
1   cup  grated cheese
Cheese Scones — Add 1 generous cup of grated cheese to the basic dough
before rolling it out.  Cheddar is a particularly good choice, as is
parmesan.  The author likes to serve them with vegetable soup.

Preheat oven to 450F. Lightly grease a baking sheet and set aside.  Sift
together the flour, soda, cream of tartar and salt.  Using a pastry blender
or your hands, cut in the butter (or pulse in a food processor) until the
mixture looks like coarse, grainy crumbs.

Pour the  milk in a well in the center and mix until a soft elastic dough
is formed. Knead the dough lightly on a floured surface until smooth. Roll
or press the dough out until it is 3/4 inch thick.  (If the dough is too
thin the scone won’t rise properly.)

Cut into 2 1/2 or 3-inch rounds with a cookie cutter or a glass and bake on
prepared sheet for about 10 minutes or until they rise and are golden.

Ingredients:
400 g  emmental cheese — grated
200 g  gruyere cheese — grated
400 ml  white wine
1   clove  garlic
1   tsp  corn starch
4   tbsp  cherry eau de vie
Salt
White pepper
Nutmeg
Paprika

Cut the garlic in half and wipe the inside of your fondue pot with the cut sides. Mix the cornstarch with the eau de vie. Add the white wine to the pan and heat. Just before it begins to boil add the cheese slowly, constantly stirring in a figure of eight pattern - don’t stop stirring. Once the cheese is melting add the eau de vie and keep on the heat for another three minutes, stirring, and add your seasonings to taste. Serve immediately (on a spirit lamp) with crusty french bread cut into cubes and white wine or more eau de vie.

Dough:
1/2   cups  warm water — 105 to 115
2     tsps  maple syrup — plus 1/4 cup
2     env  active dry yeast
6     tbsps  butter — melted
1     egg
1/4   cups  sweetened dried cranberries — chopped
3     cups  bread flour — up to 3 1/4 cups
1 1/2 tsps  salt
Filling:
4     ozs  berry flavored cream cheese — 1/2 cup
1     tbsp  berry preserves
3     tbsps  all-purpose flour
1     egg yolk
1     tsp  vanilla
1     pinch  ground nutmeg
1/4   cups  chopped pecans
Topping:
1     tsp  sugar
1/4   tsp  ground cinnamon

Dough: Mix together warm water and 2 tsps syrup in small bowl. Sprinkle with yeast. Let stand until foamy, 5 to 10 minutes.

Combine remaining syrup, butter, egg, cranberries, 2 cups flour and salt in large bowl. Add yeast mixture. Beat on medium speed 3 minutes or until well combined. Stir in enough of remaining flour to make dough.

Turn dough out. Knead until smooth and elastic, 5 to 8 minutes, adding more flour as needed to prevent sticking. Place in greased bowl, turning to coat. Cover with clean kitchen towel. Let rise until doubled in volume, about 1 1/4 hours.

Punch dough down. Let rest for 5 minutes.

Filling: Beat cream cheese, preserves, flour, egg yolk, vanilla and nutmeg in small bowl until smooth.

Roll dough out to 16 x 11-inch rectangle. Spread filling over dough, leaving 1-inch border. Sprinkle with nuts. Starting with long side, roll up. Chill 15 minutes to firm slightly.

Cut roll into 16 equal slices. Place slices, cut sides up, in greased muffin cups. Snip through each slice, cutting into quarters, using scissors. Spread dough pieces open. Cover. Let rise until doubled, 25 to 30 minutes.

Heat oven to 350F.

Topping: Mix sugar and cinnamon. Sprinkle over crowns.

Bake in 350F oven 15 to 20 minutes, until golden brown. Remove to rack to cool slightly. Serve warm.

Makes: 16 Crowns

1/2   cups  milk
1/2   cups  hot water
1     tbsp  butter or bacon fat or any shortening
1     tbsp  sugar
3     cups  flour
1 1/4 tsp  salt
3/4   cups  grated cheese — (3/4 to 1 1/2)
1 1/2 tsp  yeast

* (pre-grated supermarket cheddar works great, but if you want something celestial, try a hard smoked cheese, such as provolone or cheddar)

Put all ingredients in a bread machine, and put through the regular cycle
(light crust if you have the option).

When I make it outside the machine, I double it to make two loaves.  Make it
like any standard dough through the first rising; punch down, shape and
place in two greased loaf pans.  Let rise again.  Bake at 425F for 15 mins;
then at 375 for about 30 mins more until done.  Cool out of pans on a wire
rack.

Filler:
1/4 Stick Unsalted Butter
1 LB Sliced Button Mushrooms
4 Cloves Garlic, Chopped
16 oz Artichoke Hearts, Chopped
1 Cup Dry Vermouth

Bechamel:
5 TB Butter
5 TB Flour
5 Cups Whole Milk
8 Oz Parmesan Cheese (Shredded, not grated)
1/4 TSP Freshly Ground Nutmeg

Other Necessities:
9 OZ Package No-Boil Lasagna Noodles
1 LB Shredded Mozzarella Cheese

Saute sliced mushrooms in 1/4 stick of butter on medium heat until mushrooms give up their liquid.
Add artichokes and 1 cup vermouth, and continue cooking on medium until the the vermouth evaporates, approximately 10 minutes.
Add salt and pepper to taste.

Melt 5TB butter in a sauce pan over medium heat, and whisk in 5TB flour.
Continue whisking for 60 seconds, to cook the raw flavor out of the roux.
Whisk in milk, 1 cup at a time, then continue to whisk occasionally.
When mixture is ready to season, it will have thickened enough to coat the back of a spoon.
Add 4 oz parmesan cheese, 1/4 tsp freshly grated nutmeg, and salt and pepper to taste.

In a 13×9 pan, spread a small amount of the bechamel mixture, to coat.
Add a layer of noodles, then a quarter of the vegetable filler.
Top with 1/4 of the remaining bechamel mixture, and 1 oz parmesan cheese.
Repeat the last two steps until you are out of noodles, bechamel, filler, and cheese.
Top lasagna with 1 LB Mozzarella cheese.
Cover lasagna with foil.

Preheat oven to 350F, and bake for 1 hour.
Remove aluminum foil and increase temperature to 425F.
Bake for another 10 minutes, or until the cheese obtains a golden crust.