Apple Crips Ina Garten

 

Ingredients

5 pounds McIntosh or Macoun apples

Grated zest of 1 orange

Grated zest of 1 lemon

2 tablespoons freshly squeezed orange juice

2 tablespoons freshly squeezed lemon juice

1/2 cup granulated sugar

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

For the topping:

1 1/2 cups flour

3/4 cup granulated sugar

3/4 cup light brown sugar, packed

1/2 teaspoon kosher salt

1 cup oatmeal

1/2 pound cold unsalted butter, diced

Directions

WATCH

Watch how to make this recipe.

1. Preheat the oven to 350 degrees F. Butter a 9 by 14 by 2-inch oval baking dish.
2. Peel, core, and cut the apples into large wedges. Combine the apples with the zests, juices, sugar, and spices. Pour into the dish.
3. To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples.
4. Place the crisp on a sheet pan and bake for 1 hour until the top is brown and the apples are bubbly. Serve warm.

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Lemon Ricotta Cake

Lemon Ricotta Cake

https://www.cookingclassy.com/lemon-ricotta-cake/

4.89 from 51 votes

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This cake is the perfect dessert to welcome spring! It's an Italian inspired, made from scratch cake that has such an irresistible flavor. The ricotta in the cake lends moisture and a delicious richness and the lemon zest adds a welcome zing. Trust me, this is a cake people wont forget about! 

Servings: 12

Prep Time20 minutes

Cook Time40 minutes

Total Time2 hours

Ingredients

• 1 1/3 cups (188g) all-purpose flour (scoop and level to measure)
• 2 tsp baking powder
• 1/4 tsp salt
• 1 cup (200g) granulated sugar
• 1/2 cup (113g) unsalted butter, softened
• 2 1/2 Tbsp lemon zest
• 3 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups (356g) whole milk ricotta cheese

Topping

• 1 lb. fresh strawberries, diced or sliced
• 3 1/2 Tbsp (42g) granulated sugar, divided
• 1 cup (235ml) heavy cream

Instructions

1. Preheat oven to 350 degrees. Butter a 9-inch springform pan, line bottom with a round of parchment paper and butter parchment.

2. In a medium mixing bowl whisk together flour, baking powder and salt, set aside.

3. In the bowl of an electric stand mixer fitted with the paddle attachment cream together sugar, butter and lemon zest until pale and fluffy.

4. Mix in eggs one at a time (mixture will appear lumpy), blend in vanilla.

5. Add in half of the flour mixture and mix just until combined, add ricotta and mix just until combined. 

6. Add in last half of the flour mixture and mix just until combined. Gently fold batter to ensure ingredients are evenly incorporated. 

7. Pour batter into prepared springform pan and spread into an even layer. Bake in preheated oven until cake is set (a toothpick can come out moist but no batter), about 45 - 50 minutes.

8. Let cake cool 10 minutes then run a knife around edge to loosen any edges that may have stuck slightly, remove springform ring and continue to let cool.

9. Once cool, slice and serve with macerated strawberries and whipped cream.

Macerated Strawberries

1. In a medium mixing bowl toss strawberries with 2 Tbsp of the sugar. Cover and let rest in refrigerator while cake is baking and cooling.

2. In a separate medium mixing bowl using an electric hand mixer whip heavy cream until soft peaks form. 

3. Add 1 1/2 Tbsp sugar and whip until stiff peaks form. Store in refrigerator until ready to serve.

4. Recipe source: Cooking Classy

Pork Roast in Oven

 

Ingredients

1 h 20 m8 servings238 cals

• 3 cloves garlic, minced
• 1 tablespoon dried rosemary
• salt and pepper to taste

• 2 pounds boneless pork loin roast
• 1/4 cup olive oil
• 1/2 cup white wine
• Add all ingredients to list

Directions

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• Prep

  20 m

• Cook

  1 h

• Ready In

  1 h 20 m

1. Preheat oven to 350 degrees F (175 degrees C).
2. Crush garlic with rosemary, salt and pepper, making a paste. Pierce meat with a sharp knife in several places and press the garlic paste into the openings. Rub the meat with the remaining garlic mixture and olive oil.
3. Place pork loin into oven, turning and basting with pan liquids. Cook until the pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove roast to a platter. Heat the wine in the pan and stir to loosen browned bits of food on the bottom. Serve with pan juices.

Steakhouse Burgers from Will!

From William - SO GOOD! 

Juicy Steakhouse Burgers

METRIC  CUP MEASURES

By Jennifer Segal

These are the ultimate steakhouse burgers. They are packed with flavor and reliably juicy, even when cooked to well-done.

Servings: 8

INGREDIENTS

• 2 pieces white sandwich bread, crusts removed and cut into 1/4-inch pieces
• 1/3 cup milk
• 2-1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 3 garlic cloves, minced
• 1-1/2 tablespoons Worcestershire sauce
• 2 tablespoons ketchup
• 3 pounds 85% lean ground beef
• 3 scallions, very finely sliced (optional)
• 8 hamburger buns

INSTRUCTIONS

1. Preheat the grill to high heat.
2. In a large bowl, mash the bread and milk together with a fork until it forms a chunky paste. Add the salt, pepper, garlic, Worcestershire sauce and ketchup and mix well.
3. Add the ground beef and scallions and break the meat up with your hands. Mix everything together until just combined. Divide the mixture into 8 equal portions and form balls. Flatten the balls into 3/4-inch patties about 4-1/2 inches across. Form a slight depression in the center of each patty to prevent the burgers from puffing up on the grill.
4. Oil the grilling grates. Grill the burgers, covered, until nicely browned on the first side, 2 to 4 minutes. Flip burgers and continue cooking for a few minutes more until desired doneness is reached. Before serving, toast the buns on the cooler side of the grill if desired.
5. Freezer-Friendly Instructions: The uncooked burgers can be frozen for up to three months. (Freeze the burgers on a baking sheet or plate so their shape sets, then transfer them to a sealable plastic bag for easy storage.) Defrost the burgers overnight in the refrigerator prior to serving and then cook as directed.

White Beans and Proscuitto Appetizer

Strips of prosciutto top each toast and are topped in turn with a mound of creamy white beans and sprinkling of crisp red onion. If you like, serve these with the Bruschetta Duet to make a tantalizing trio. Plus: Appetizer Recipes   Recipe from: Quick From Scratch Italian Cookbook

Ingredients

• 2 cups drained and rinsed canned cannellini beans (one 19-ounce can)
 
• 1 1/4 teaspoons wine vinegar
 
• 1 tablespoon olive oil
 
• 3/4 teaspoon chopped fresh thyme, or 1/4 teaspoon dried thyme
 
• 1/4 teaspoon salt
 
• 1/8 teaspoon fresh-ground black pepper
 
• 2 1/2 tablespoons chopped fresh parsley
 
• 2 ounces thin-sliced prosciutto, fat removed, cut into thin strips
 
• Bruschetta
 
• 2 tablespoons minced red onion

How to Make It

Step 1    

Put the beans in a medium glass or stainless-steel bowl. Using a fork, mash the beans to a coarse puree. Stir in the vinegar, oil, thyme, salt, pepper, and 2 tablespoons of the parsley.

Step 2    

Put some of the prosciutto on each of the bruschetta and top with the bean mixture. Sprinkle the remaining 1/2 tablespoon parsley and the red onion over the beans.

Cheesecake with Raspberry toppings

Cheese Cake with Raspberry toppings Ingredients

from Ina Garten

made this for Steve's Birthday May 15, 2020 

very rich and good

For the crust:

1 1/2 cups graham cracker crumbs (10 crackers)

1 tablespoon sugar

6 tablespoons (3/4 stick) unsalted butter, melted

For the filling:

2 1/2 pounds cream cheese, at room temperature

1 1/2 cups sugar

5 whole extra-large eggs, at room temperature

2 extra-large egg yolks, at room temperature

1/4 cup sour cream

1 tablespoon grated lemon zest (2 lemons)

1 1/2 teaspoons pure vanilla extract

For the topping:

1 cup red jelly (not jam), such as currant, raspberry, or strawberry

3 half-pints fresh raspberries

Directions

1. Preheat the oven to 350 degrees F.
2. To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.
3. Raise the oven temperature to 450 degrees F.
4. To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.
5. Bake for 15 minutes. Turn the oven temperature down to 225 degrees F and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
6. Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.
7. To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss the raspberries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.
8. Note: Measure your springform pan. The bottom of mine measures 9 inches, but it says 9 1/2. I put the springform pan on a sheet pan before putting it in the oven to catch any leaks.