Fried Chicken and Cheesesteaks

mix well: 2 cups ricotta 8 eggs 1/2 cup milk 2 tsp baking soda 1 tsp salt dash of almond extract dash of vanilla extract drop or two of orange oil zest of 1 lemon   add:  4 cups almond flour    Heat griddle to medium heat, grease with butter.    Scoop batter onto hot buttered griddle, smooshing down a big if necessary.   Brown on both sides.  

  Ingredients: 3 1/2 lb chuck roast kosher salt 1/2 tsp black pepper 1/2 tsp white pepper 1 tsp ground mustard 1/2 tsp powdered rosemary 2 tablespoons butter 1 carrot, minced 1 celery stalk, minced 2 garlic cloves, minced 1 small onion, minced 2 tablespoons tomato paste 1/2 cup dry red wine, cabernet or merlot 3 1/2 cups beef stock 6 thyme sprigs OR 1 tsp dried thyme 2 rosemary sprigs OR 1 tsp dried rosemary Optional secret ingredient: 1 packet unflavored gelatin Directions: Preheat oven to 300°F. Cut roast into approximately 4 chunks along the fat veins. Liberally salt all sides with kosher salt. Sear all sides until well browned in dutch oven on stovetop, remove to plate. Add minced vegetables and butter to dutch oven and let cook uncovered, scraping up browned beef residue. There should be a good bit of steam as the vegetables cook down slightly. Mix wine, tomato paste, broth, and spices together, add to vegetables. Cook down slightly. Add browned roast chunks into the li...

 2 sticks butter, melted and slightly cool in blender:  4 eggs 1 cup sugar 1 T vanilla 1 t almond extract dash orange oil 1 t salt   2 C flour 2 t baking powder mix together dry ingredients, egg mixture & melted butter, whisk well.    Refrigerate overnight.  Preheat pizelle iron, brush with melted butter, bake 90 seconds each

 Spray two silicone egg bite pans (7 bites each) with non-stick spray.  Into the bottom of each cup:   1 T chopped roasted red peppers 1 T shredded cheese blend together:  5 eggs 1 C whole milk yogurt 4 oz cream cheese  2 T pesto  split egg mixture between egg bite holes One at a time, steam the egg bite pans in instant pot - 1 C water in pot, trivet, then egg bite pan, tented with foil.  Use "steam feature" for 8 minutes, then natural release a few minutes.  

 Do you want your tea to be just like Lucy's first visit into the wardrobe?   An appropriate cake for a girl and a faun sharing a pot of tea.       Grease a 13 x 9 pan, preheat oven to 350   In mixer bowl stir together: 3 cups flour (or sub GF) 2 cups sugar 4 tsp baking powder 1 teaspoon baking soda 1 tsp salt freshly grated nutmeg dash of mace   then mix in: 2 cups sour cream 4 eggs   Pour into 13 x 9 pan, then  use mixer and beater: swirl: cream together  3/4 cup (1.5 sticks) butter, softened 3/4 cup brown sugar 2 Tablespoons cinnamon (I like to use some each of cassia and ceylon if you have two types on hand) 1 teaspoon cardamom  (any other warming spices you'd like) put well creamed soft mixture into a zip-top bag, snip tiny corner of bag and swirl over the top of the cake.   It will sink in during baking.    Bake ~40 minutes, until tester comes out clean. If desired make a glaze:  2 cups ...

 Adapted from the Colonial Williamsburg Chowning Tavern recipe to feed less than a tavern full of people  mix together well: 1 quart mayo 8 oz cream cheese, softened  1 T salt 1 T black pepper 1 tsp cayenne pepper 2 oz horseradish 1 oz Worcestershire sauce 1 T hot sauce (like Texas Pete) 1 lemon, zested and juiced   couple tablespoons chopped shallots or finely chopped sweet onion ~ 1/2 jar of roasted red peppers, drained and chopped stir in: 1.5 pounds shredded cheddar cheese - I prefer a mix of yellow and white extra sharp cheddar, maybe with a bit of smoked cheddar or dubliner as well   Serve with crackers and/or veggie slices.   Could easily be converted into a cheeseball.   

Brown and then cool 5 sticks of butter soften 4 sticks of butter    Preheat oven to 300 Cream combined butter with 3 C brown sugar Once well creamed (color light), add 10 cups of flour, 1 cup at a time Press into ungreased 1/2 sheet pan, as evenly as possible. use fork to pierce all over shortbread.    Bake approx 50 minutes.    Cut immediately, but do not try to remove from pan until completely cool. Brew a pot of tea and enjoy!