Nonna K.

4 Cups all purpose Flour 1 Tbsp. quick rise Yeast 1 tsp. Sugar 1 tsp. Salt 1 1/4 Warm Water 1/4 Cup Olive Oil 1/2 Cup of pitted, sliced Olives Mix 3 Cups of flour with the yeast, sugar and salt in a large bowl,  Pour in the water and olive oil and continue to mix it on low.   When the dough seems to have come together, add the remaining flour, one spoon at a time, keep kneading until it stops sticking to the sides. Cover with a towel and let it stand for a few minutes. Add the olives slices, mixing them into the dough.  Divide the dough into 12 parts and shape into rolls, put on a baking sheet, cover them and let rise for about 45 minutes or until they double in size. Bake at 375 degrees for about 15-20 minutes.

1 Tbsp. Active Dry Yeast 1 Tbsp. Sugar  1 Tbsp. Salt 2 Cups Warm Water 5 1/2 - 6 Cups All purpose Flour In a large bowl, mix together the yeast, sugar, salt and water.  Let it stand until the yeast starts foaming. Gradually add one cup of flour at a time, knead until the dough stops sticking to the sides of the bowl. Put the dough into a greased bowl , cover and let it rise until in doubles in side. Punch the dough down, divede into two pieces and shape them into loafs, put them on a floured baking sheet, cover and let it stand for about 45 minutes. When you are ready to bake, make 3 -4 splits on each loafs, and brush on some cold water.  Pre-heat oven to 500 degrees.  On the bollom shelve of the oven, put in a metal bowl, filled with water.  Bake the loafs at 500 degrees for 10 minutes, then decrease the temperature to 400 degrees and bake for additional 30-45 minutes. The bread should be nice and browned.

 2 Cups Milk 2 Tbsp. Unsalted Butter 1 tsp. Vanilla extract 1/3 Cup Sugar Pinch of Salt 5-6 Cups Sweet Egg bread (such as Pan de Muertos) cut into pieces 1 Apple Cored, peeled and cubed 2 Eggs, beaten Heat oven to 350 degrees.  In a small, saucepan over low heat, warm the milk, butter, vanilla, sugar and salt.  Continue heating until butter melts, then let the milk cool. Butter a 4-6 Cup dish and feel with the bread and apple. Add beaten eggs to the cooled milk mixture and whisk and pour the mixture over the bread. Bake for 30-45 minutes, until the eggs are set.Serve warm or at room temperature.   

2 Large Mangoes, peeled , pitted and sliced or 1 1/2 Cups Frozen Mango (defrost before using 1 Lime, juice and zest 1/2 Coconut Water Honey, Maple Syrup or Stevia to sweeten the pops In a blender, mix the mangoes, lime juice, zest and the coconut water.  If too thick, you can add more coconut water. Sweeten it to your taste with the honey, maple syrup or Stevia. Pour into popsicle molds and freeze overnight.

 1 Lb. Beef Sirloin Steak, trimmed and sliced into bite size pieces 2 Tbsp. Butter 8 oz. button mushrooms, sliced 1 Cup chopped Onions 2 Cloves Garlic 5 Cups beef broth 1 Tbsp. Worcestershire sauce 1 Tbsp. Tomatoes paste 1 1/2 Cup dried Egg Noodles 1/2 Cup Sour Cream 2 Tbsp. All Purpose Flour Sprinkle the steak with salt and pepper.  In a Dutch oven, melt the butter.  Over medium High heat brown the steak on each side, set aside. Add the mushrooms, garlic and onion to the Dutch oven and cook until the mushrooms are soft, about 5-7 minutes.  Add then the broth, Worcestershire sauce and tomatoes paste.  When it starts boiling, add the Egg Noodles, cook until the noodles are ready. In a separate bowl, mix the Sour Cream with the Flour.  Add a cup of the soup with the sour cream until smooth, Return the sour cream mixture back to the soup.  Cook together, until it thickens and it bubbles. Then add the beef and cook it's all warms up.

1 Lb. Ground Beef 1/2 Cup Chopped Onion 1/2 Cup Chopped Celery 4 Cloves Garlic, minced 2 Tbsp All purpose Flour 2 14.5 Oz, cans of Beef Broth 2 Medium Potatoes, coarsely chopped 1 14.5 Oz. Cans of Diced Tomatoes 8 oz. of Sliced American Cheese 1 6oz. can of Tomatoes Paste 1/4 Cup Ketchup 2 Tbsp. Dijon Mustard 1 Cup Whole Milk 1/4 Cup Pickle Slices Start by sauteing the onions, when they are translucent, add the beef, garlic and the celery, cook together until the beef is brown and the vegetables are soft.  Add the flour and cook together for about 2 minutes.  Stir in the broth and the potatoes. Reduce heat and cover the pot.  When potatoes are soft, add the tomatoes, ketchup, mustard and the cheese.  Cook until the cheese melts and the soup return to boil.  Add the milk and bring again to a boil, adding the pickles.

1/2 Cup plus 1 Tbsp. Sugar, divided 2 1.2 Tbsp. Flour, all purpose 1/8 tsp Salt 1 Cup Whole Milk 1 1/2 tsp. Lemon Zest 1/4 Cup Lemon Juice 2 Tbsp. melted butter, slightly cooled 2 Egg yolks 2 Egg Whites, at room temperature Preheat oven to 350 degrees. In a 1 1/2 quart baking dish, combine 1/2 cup of sugar, flour and salt. Whisk in the milk, zest, lemon juice , melted butter and egg yolks.   In a medium bowl, beat the egg whites at medium speed, until soft peaks form.  Slowly add the 1 Tbsp. sugar, again until peaks form. Fold in 1/4 of the egg whites with the yolk mixture, Gradually add the rest of the egg whites, Place the baking dish in a large baking dish, and add about one inch of hot water. Bake until slightly browned, about 20-25 minutes. Let cool about 5 minutes before serving with fresh berries and whip cream.

1/4 Cup Vegetable Oil 3/4 Cup Sugar 1 large Egg 1 tsp. vanilla extract 1 Cup all purpose Flour 1/3 cup cocoa powder 1 tsp. baking soda 2/3 Cup whole Buttermilk Preheat oven to 350 degrees.  Line up 12 cup muffin pan with paper liners. In a large bowl, mix oil, sugar, egg and vanilla extract with a medium speed mixed, until smooth. In another bowl, sift together flour, cocoa, baking soda and salt. Reduce mixer speed to low, and add the flour mixture, alternating with the butter milk Divide the batter among the prepared muffin cups. Bake for about 20-25 minutes, a toothpick inserted should come out clean.  Let completely cook before frosting. Berry Nutty Chocolate Icing 1/2 Cup Cocoa Powder 1/2 Cup Confectioners's sugar 1/2 Cup Unsalted Butter, softened 1/4 Cup Chocolate Hazelnut spread, such as Nutella 1/4 Cup Seedless Raspberry Preserves 2 to 3 Tbsp. Hot Water. In a large bowl, beat coco, sugar and butter at medium speed, until it forms a paste.  Add the hazelnut and raspberry pres

1 pre-made Pie Crust. frozen 1 1/2 Lbs. Heirloom Tomatoes, sliced 1/4 Cup store bought Pesto 3/4 Cup Shredded Mozzarella 3 large eggs 1 Tbsp. fresh chopped Basil 1/3 Cup Heavy cream 1/2 each of S&P Heat oven to 350 degrees.  Cover the frozen pie shell with aluminum paper, fill with dry beams and put in the oven for about 15 minutes.  Remove the beans and aluminum paper. Increase the oven to 375 degrees. Spread the Pesto on the half baked pie crust.  Sprinkle the mozzarella cheese over the Pesto.  Arrange the slices of tomatoes over the mozzarella. Beat the eggs with the heavy cream, S&P.  Pour the egg mixture over the heirloom tomatoes.  Bake until the eggs are set, about 40 minutes.  Sprinkle the Parmesan cheese and bake for another 5 minutes.

1  Cup + 2 Tbsp. warm Water 1 1/2 Tsp. Instant Yeast 2 Tbsp. Granulated Sugar 3 Tbsp. unsalted butter, melted 1 3/4 tsp. Salt 3 1/3 to 4 Cups Bread Flour 2 Egg Yolks with 1 Tbsp. water FOR THE TOPPING 2 Tbsp. Unsalted Butter, melted 1/2 Kosher Salt 1/4 Garlic Powder Pre-heat oven to 400 Degrees.