Cheese Straws

1 1/2 cups (about 6 ounces) grated extra-sharp Cheddar cheese
4 tablespoons (1/2 stick or 2 ounces) unsalted butter, softened and cut into 4 pieces
3/4 cup flour, plus more for dusting
1/2 teaspoon kosher salt
1/2 teaspoon crushed red pepper flakes
1 tablespoon half-and-half (or cream or milk)

Heat oven to 350°F.

In a food processor, combine the cheese, butter, flour, salt and red pepper in five 5-second pulses until the mixture resembles coarse crumbs. Add the half-and-half and process until the dough forms a ball, about 10 seconds.

On a lightly floured surface, using a lightly floured rolling pin, roll the dough into an 8- by 10-inch rectangle that is 1/8-inch thick. With a sharp knife (or a pizza or pastry wheel), cut the dough into thin 8-inch strips, each 1/4- to 1/3-inch wide (dipping the knife in flour after every few inches ensures a clean cut). Gently transfer the strips to an ungreased, parchment-lined cookie sheet, leaving at least 1/4-inch between them. The dough may sag or may break occasionally in the transfer, but don’t be concerned — just do your best. The straws can be any length, from 2 to 10 inches.

Bake the straws on the middle rack for 12 to 15 minutes, or until the ends are barely browned. Remove from the oven and set the cookie sheet on a rack to cool.  Serve at room temperature.

From The Lee Brothers Southern Cookbook via Smitten Kitchen

Glazed Blueberry Cake Donuts

2 1/4 cups all-purpose flour

1/3 cup granulated sugar

1 tablespoon baking powder

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 teaspoon salt

4 tablespoons unsalted butter, melted

1/2 cup lowfat milk

1 egg, lightly beaten

2 teaspoons vanilla extract

1 1/2 cups fresh blueberries

oil for frying (about 1 quart)

For glaze:

2 cups powdered sugar

2 or more tablespoons water

1 drop of vanilla extract

In a large bowl, combine flour, sugar, baking powder, cinnamon, nutmeg and salt, stirring to combine.

In another bowl, combine egg, milk and vanilla extract, mixing together. Add melted butter to the dry ingredients, quickly stirring to disperse the butter and form small crumbs. Stir in milk and egg mixture, bringing the dough together with a spoon. Before it comes completely together, add in blueberries, mashing some as you go along if desired, and bring dough together with your hands.

Form dough into a large ball, then roll it out on a floured surface to about 1/2-inch thickness. Cut donuts using a donut cutter, graduated biscuit cutters, or even a knife.  Repeat with dough scraps until all the dough is used.

Heat oil in a large pot or deep fryer, bringing it to 375° F.

Whisk glaze ingredients together until a smooth, runny glaze forms. If it seems too thin, add sugar a few tablespoons at a time, stirring.  If it is too thick, add more water one drop at a time, whisking constantly.

Fry the donuts in the hot oil, one or two at a time, for about 1 ½ to 2 minutes per side.  After removing the first donut from the oil, check it by cutting into the center to make sure the dough is cooked through.  Dip each donut in the glaze while still warm.  Let cool before serving.

Makes about 12-15 donuts, depending on size.

From AllRecipes via How Sweet It Is blog, with changes along the way

Lentils with Sausage

3 tablespoons olive or vegetable oil

1 medium onion, finely chopped

2 to 3 medium carrots, finely chopped

1 tablespoon ground cumin

1 tablespoon ground coriander

1/2 teaspoon ground mustard

1 1/4 cups lentils (preferably French green)

6 cups vegetable stock

1 1/2 teaspoons salt

1/4 teaspoon black  pepper

12 ounces chicken sausages, chopped

Heat 2 tablespoons oil in a heavy large pot over moderately high heat until hot but not smoking, then saute onion, stirring occasionally, until golden brown, about 6 minutes.  Add carrots and cook, stirring, until softened, about 5 minutes.  Add ground spices and stir until fragrant, about 1 minute.

Add lentils, stock, salt, and pepper, and bring to a boil, then reduce heat to moderate and cook, covered, until lentils are tender, about 40 minutes.  Add more stock or water as necessary if looking too dry.

While lentils are cooking, heat remaining tablespoon oil in  a skillet over moderately high heat until hot but not smoking, then brown sausage thoroughly, about 5 minutes.  Add sausage to lentils.

Serves 4.

From Gourmet, with some changes

Sour Cream Pierogi Wrappers

3 cups all-purpose flour plus flour for the work surface
1/2 teaspoon salt
1/4 cup sour cream
1 egg
1 cup water

Combine the flour, salt, sour cream, egg, and water in a large bowl, and mix until a dough begins to form.  If the dough is dry and cracking, add more water 1 tablespoon at a time until it's moist and springy; if the dough is sticky, add more flour 1 tablespoon at a time until it's smooth.  On a floured work surface, knead the dough for 3 or 4 minutes or until it's elastic.  Cover the dough with plastic wrap and refrigerate for at least 30 minutes.  If need be, it can stay refrigerated for several hours.

Divide the dough into quarters and roll them out into flat sheets.  Use a pasta machine and crank the sheets through until you create a moderately thin dough (about #4 setting), then lay them out on a floured work surface.  Cut the dough into 3-inch-diameter disks.  You can run any leftover dough through the machine once more to minimize waste as long as it doesn't get too dry. 

Alternatively, with lightly floured hands, pinch off tablespoon-sized portions of dough and roll them into balls.  The balls should be about 1 1/2 inches in diameter.  On a well-floured surface, gently roll each ball with a rolling pin until about 1/8 inch thick and 3 1/2 inches round.  

Cover the disks with a damp towel to keep them from drying out until you are ready to use them.


Makes about 40 to 50 wrappers.

From A World of Dumplings by Brian Yarvin/ directions on rolling out the dough by hand from Fine Cooking Magazine (May 2000)

Chewy Coconut Wafers

1 1/3 cups (3 3/4 ounces) unsweeetened coconut (or use sweetened flaked coconut - see note*)
1 tablespoon vegetable oil
1 tablespoon hot water
1/4 cup old-fashioned rolled oats
1/4 cup all-purpose white flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup plus 1 tablespoon packed light brown sugar
2 tablespoons sugar
3 tablespoons unsalted butter, melted
1 large egg
1 1/2 teaspoons vanilla extract

Heat the oven to 350° F. 

Spread coconut on a rimmed baking sheet and toast in the oven, stirring frequently, for 6 to 9 minutes or until well-browned; be careful not to burn.  Immediately turn out into a small bowl.  Mix in 1 tablespoon vegetable oil and 1 tablespoon hot water.  Let stand until cooled.

In a small  bowl, thoroughly stir together the oats, flour, baking soda, and salt; set aside.  In a medium bowl, whisk together the sugars, butter, egg, and vanilla, until the sugar dissolves.  Whisk in the oat mixture and toasted coconut until well-blended.

Line baking sheets with aluminum foil and grease the foil.

Drop the dough onto the lined baking sheets by generous measuring-teaspoonfuls, spacing about 2 1/2 inches apart. 

Bake the cookies, one sheet at a time, in the upper third of the oven for 10 to 12 minutes, or until nicely browned but not burned.  Reverse the sheet from front to back halfway through baking to ensure even browning.  Slide the cookies, still attached to the foil, onto a wire rack.  Let stand until completely cooled.  Carefully peel the cookies from the foil.  If the cooled cookies stick, they are underbaked; return to the oven and bake for 3 to 4 minutes more.

Store in an airtight container for up to 4 days or freeze for up to 1 month.


Makes about 35 2 3/4-inch cookies.

From The All-American Cookie Book by Nancy Baggett


*Note: If using sweetened flaked coconut, omit the 1 tablespoon oil and 1 tablespoon water,  as well as the 2 tablespoons sugar.

Lentil Minestrone with Greens

2 tablespoons olive oil
1 onion, finely chopped
2 carrots, finely chopped
2 to 4 garlic cloves, minced 
1 can (14 ounces) tomatoes, seeded and chopped, with juice
1/2 teaspoon dried thyme or 1 teaspoon fresh leaves
1/2 teaspoon dried oregano
3/4 pound (about 1 1/2 cups) brown or French green lentils, picked over and rinsed
8 cups water, or combination of water and vegetable broth
1 2- to 3-inch Parmesan rind
1 bay leaf
1/4 teaspoon cayenne
Salt
Freshly ground black pepper
1/2 pound Swiss chard, stalks removed, leaves washed and chopped (about 2 cups, tightly packed)
1/2 cup soup pasta (such as elbow macaroni, small shells, or tubetti) or Arborio rice (optional)
2 tablespoons chopped fresh flat-leaf parsley
1/4 cup freshly grated Parmesan

Heat the oil in a heavy soup pot or Dutch oven over medium-low heat and add the onion and carrot.  Cook, stirring, until the vegetables are tender, about 5 minutes or a little longer, and then stir in the garlic.  Cook, stirring, just until the garlic smells fragrant and is beginning to color, about 1 minute.  Stir in the tomatoes, thyme, and oregano.  Increase the heat to medium and bring to a simmer.  Cook, stirring often, for about 10 minutes, until the tomatoes have cooked down somewhat and smell fragrant.  Stir in the lentils and water (or water and broth), Parmesan rind, bay leaf, and cayenne, and bring to a boil.  Reduce the heat, cover, and simmer for 30 minutes.  Add salt, about 2 teaspoons to begin with, and simmer for another 15 to 30 minutes, until the lentils are tender and the broth fragrant.

Add pepper to the soup and stir in the chard and pasta.  Continue to simmer for another 10 to 15 minutes, until the pasta is cooked through.  Adjust seasonings to taste.  Remove the Parmesan rind and bay leaf.  Stir in the parsley.  Serve, topping each bowl with a generous sprinkle of grated Parmesan.

(The soup can be made up to 4 days in advance, stopping before adding the chard and pasta.  Before serving, thin as needed with water, reheat, and proceed with recipe.)


Serves 4 to 6.

From Mediterranean Harvest by Martha Rose Shulman, with very minor changes

Simple Cookie Glaze

2 1/4 cups confectioners' sugar, sifted
2 tablespoons light corn syrup
1 1/2 to 2 tablespoons plus 1 teaspoon milk
Food coloring (optional)

Mix all of the ingredients together.  Stir until smooth.  The glaze should be thick, but soft enough to "settle" when you spread it.  If the glaze is too thick, dribble in another 1/2 teaspoon or more of milk.

Add food color, if you like.  Gel paste food colors are preferable, as they don't alter the liquid/sugar ratio as regular food colors might.


Makes 2/3 cup.

From King Arthur Flour website