1 head cauliflower
1 Tbsp oil
1 medium onion, chopped
4 cloves garlic, crushed
½ tsp salt
¼ cup flour
1 ½ cups water
½ cup milk
¼ tsp celery seed
½ tsp ground ginger
1 Tbsp curry powder
1 cup grated cheese (mozzarella)

Wash and cut cauliflower into florets (about 5 cups needed). Steam until barely tender. Heat oil; add onions, garlic, and salt. Cover and sauté until tender. Add flour and stir until blended. Add water and milk; cook and stir until thickened (a wire whisk helps). Add seasonings; mix well. Add cheese and drained cauliflower. Serve over rice or noodles.

Makes 4 servings
Super versatile drop biscuits that I love because they don't require unsalted butter or buttermilk. Easy!

2 cups Flour
1-½ Tablespoon Baking Powder
2 teaspoons Sugar
½ teaspoons Cream Of Tartar
1 teaspoon Salt
½ cups Butter, Softened
1 cup Milk

Preheat the oven to 450 degrees F.

Mix the flour, baking powder, sugar, cream of tartar, and salt. Add the softened butter and mix until it forms coarse crumbs. Add the milk and stir just until mixed. Place by spoonfuls (about 1/4 cup to make 15 biscuits) onto a parchment covered sheet pan. Bake until puffed and golden, about 15 minutes.

1-2 teaspoons of herbs (dill is my favorite), or
1 cup shredded cheese - 3/4 in the dough, 1/4 on top

Makes 15 biscuits
1/4 cup soy sauce
1 cup water

1/2 teaspoonground ginger

1/4 teaspoon garlic powder

5 tablespoons packed brown sugar

1-2 tablespoon honey

1 tablespoon cornstarch

1/4 cup cold water

1. Mix all but cornstarch and 1/4 c water in a sauce pan and begin heating.
2. Mix cornstarch and cold water in a cup and dissolve. Add to sauce in pan.
3. Heat until sauce thickens to desired thickness.
4. Add water to thin if you over-thick it.

Originally from http://www.recipezaar.com/Restaurant-Teriyaki-Sauce-133751

serves 6

4 large sweet potatoes (about 2 1/2 pounds)
2 tablespoons butter
1 large onion, sliced thin (or 2 medium)
4 garlic cloves, minced
1/4 cup fresh sage leaves, chopped (or 2 tablespoons dried sage)
1/4 teaspoon chipotle pepper powder (optional)
1 cup cream
1 1/2  cups milk

1 tablespoon butter
1/2 cup breadcrumbs
1/2 cup Parmesan

Heat the oven to 350°F and grease a 9x13 casserole or gratin dish. Peel and slice the potatoes. Toss them in a bowl with a little olive oil and salt and pepper.

Heat the butter in a heavy skillet and slowly caramelize the onions. When the onions are dark, add the garlic and cook just until golden. Reserve two tablespoons of the chopped sage (or 1 tablespoon if using dried) and add the rest to the onions, along with the chipotle powder, cream and milk. Cook until the cream mixture is slightly reduced then remove from the heat.

Layer the potatoes in a greased casserole dish with the onions, lifting them out of the cream with a slotted spoon. Pour the cream over the top and bake for about 30 minutes or until the potatoes are barely tender.  If not enough liquid remains, add additional milk around the perimeter until there is 1/4-1/2 inch of liquid in the bottom of the dish.

Heat the remaining tablespoon of butter in the skillet and toast the reserved chopped sage and the breadcrumbs until golden and fragrant. Remove from heat and toss with the Parmesan. Sprinkle over top of the gratin and return to the oven for about 15 minutes or until brown and crispy.
  • 1 cup Warm Milk (110 Degrees)
  • 2 whole Eggs Room Temperature
  • ⅓ cups Butter Or Margarine Melted
  • 4-½ cups Bread Flour
  • 1 teaspoon Salt
  • ½ cups Sugar
  • 2-½ teaspoons Bread Machine Yeast
  • _____
  • 1 cup Brown Sugar, Packed
  • 2-½ Tablespoons Ground Cinnamon
  • ⅓ cups Butter, Softened
  • _____
  • 3 ounces, weight Cream Cheese
  • ¼ cups Butter, Softened
  • 1-½ cup Powdered Sugar
  • ½ teaspoons Vanilla
  • ⅛ teaspoons Salt
Place ingredients in the bread machine in the order suggested by the manufacturer (if you don’t have a bread machine, scroll down to the instructions by hand). Select the dough cycle; press start.

Once finished, roll out the dough on a floured surface. Let it rest for 10 minutes. In a small bowl combine the brown sugar and cinnamon. Roll the dough into a 16×21″ rectangle. Spread dough with 1/3 cup butter and sprinkle with cinnamon/sugar mixture.

Roll up dough, and cut into 12 rolls. Place rolls in a lightly greased 13×9″ baking dish or two 9″ pie plates. Cover and let rise for 30 minutes.

Preheat oven to 400 degrees. Bake rolls in the preheated oven for 15 minutes. While rolls are baking, beat together the cream cheese, 1/4 cup butter, powdered sugar, vanilla and salt. Spread frosting on warm rolls before serving.

Directions by hand:

Dissolve yeast in warm milk. Mix in sugar, eggs, salt and butter. Add flour; mix well. Knead dough into a large ball dusted lightly in flour. Place in a bowl, cover and let rise in a warm place for 1 hour or until doubled in size. Roll out dough and proceed with directions above.

Note that unbaked rolls can be frozen. Just take them out of the freezer and put them in the refrigerator the night before, and in the morning they’ll be ready for the oven. You can also make these ahead of time (like the night before). Just put them unbaked, in the fridge. In the morning, set them out for about 30 minutes before baking.

If you love cream cheese frosting, I recommend doubling the frosting.
1 cup sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup butter
1 egg
1 pinch salt
1 pinch ground cinnamon
1 teaspoon vanilla

4 cups raspberries
1/2 cup sugar
3 teaspoons cornstarch

  1. Preheat oven to 375 degrees F. Grease one 13x9 inch pan.
  2. In large mixing bowl cream the butter and sugar.  Add eggs and vanilla, blend well.  Combine the flour, baking powder, salt, and cinnamon; mix well with butter mixture. Dough will be crumbly. Pat half of the dough into the prepared pan.
  3. Combine the remaining 1/2 cup sugar, the cornstarch and berries. Place mixture over dough in pan. Crumble the remaining dough over the tops of the berries.
  4. Bake at 375 degrees F for 45 minutes or until the top is slightly brown.
Makes 20 muffins


1/3 cup butter, softened
3/4 cup sugar
2 eggs
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/3 cup milk

Cream Cheese Filling:
8 ounce package cream cheese, softened
1/3 cup sugar
1 egg
1 1/2 to 2 cups fresh raspberries

Streusel Topping:
1/4 cup all-purpose flour
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1 tablespoon cold butter

  1. In a large mixing bowl, cream butter and sugar. Add eggs; beat well. Combine the flour, baking powder and cinnamon; add to creamed mixture alternately with milk. Fill greased or paper-lined muffin cups one-third full.
  2. For filling, in a small mixing bowl, beat cream cheese, sugar and egg until smooth. Fold in the berries. Drop a rounded tablespoonful into the center of each muffin. For topping, combine the flour, brown sugar and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over batter. (Muffin cups will be full.)
  3. Bake at 375 degrees F for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.
2 lb. Halibut, fresh or defrosted
white wine to cover
bread crumbs
2 cups sour cream
1 cup mayonnaise
1 cup finely chopped red onions

Take two pounds of filleted halibut cut into pieces approximately 1" thick and 3" x 3" and put into a bowl, lightly salting and pouring wine over each layer until the fish is all in. Cover the fillets, cover and set in a cool place to marinate for two hours.

Drain the fillets and pat dry with paper towel or cloth, then roll in dry bread crumbs. Place the crumbed fillets in a single layer in a lightly buttered baking dish which can be brought to the table, and cover with the following topping:

Mix sour cream, mayonnaise and chopped onions and spread thickly on top of the fillets in the baking dish, smoothing it out to the edges so the fish is covered completely. Sprinkle the top with dill and bake at 350 degrees for 20-30 minutes or until light brown and bubbly and an instant reading thermometer reads 125 degrees in the thickest part. Serve at once.
3/4 c. butter
1 c. light brown sugar, packed
1 egg
1/4 c. molasses
2 1/4 c. flour
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
Granulated sugar

Cream butter and sugar; add egg; mix. Add remaining ingredients and mix well. Make into balls the size of walnuts and roll in granulated sugar. Bake at 375 degrees for 9 minutes. These cookies will be very soft to the touch. They harden somewhat when they cool. Do Not Overbake or the cookies will be hard.
3 lbs. yellow summer squash
1/2 cup onions, chopped
1 tsp salt
1/2 tsp pepper
2 eggs
1 Tbsp sugar
1/2 cup butter, melted
1/2 cup bread crumbs

Preheat oven to 375 degrees and grease baking dish.  Wash and cut unpeeled squash.  Boil or steam until tender, drain thoroughly, then mash with fork.

Add all ingredients except 1/4 cup butter and breadcrumbs to the squash.  Stir to combine and pour into greased baking dish.  Spread remaining melted butter on top and sprinkle with bread crumbs.

Bake for one hour or until top is browned.