In medium saucepan, bring ale to boil. Simmer over medium heat until it stops foaming, about 5 minutes. Reduce heat to low.

In medium bowl, toss cheese with flour. Gradually add cheese mixture to the ale while stirring constantly. Add mustard, salt and ground red pepper. Cook, gently stirring, until cheese is melted.

Transfer the cheese mixture to a fondue pot. Sprinkle with nutmeg.

Spray a 13 by 9 inch glass baking dish with cooking spray. Place half of the bread in the dish, sprinkle with cream cheese and then top with remaining bread.

Whisk all remaining ingredients in a large bowl. Pour over the bread. Cover and refrigerate overnight.

Preheat oven to 350*F. Bake uncovered for 45 minutes or until lightly browned.

Filling
2 pounds large, ripe tomatoes, cored and cut into slices
2-1/2 cups extra sharp Cheddar cheese, coarsely grated
1/4 cup Parmesan cheese, finely grated
1/2 cup mayonnaise (or try substituting yogurt)
2 T. fresh dill, chopped
1 T. apple cider vinegar
2 t. sugar
3/4 t. kosher salt
1/2 t. pepper
1-1/2 T. cornmeal

Put the tomato slices on paper towels to drain.
Preheat oven to 425*F.

Make the Crust
Whisk the first four ingredients in a medium bowl. Using your fingertips, rub in butter until coarse meal forms and small lumps remain. Stir in buttermilk and knead gently with your hands until dough forms. Wrap dough in plastic and chill for one hour.

When the dough has chilled, roll it out between two sheets of plastic wrap or waxed paper, then lay in pie pan.

Make the Pie
In medium bowl, mix together Cheddar ad Parmesan cheeses. Reserve 1/4 cup of the cheese mixture in a small bowl on the side.

In another small bowl, whisk together mayonnaise, dill, vinegar, sugar, salt and pepper.

Sprinkle the cornmeal over the bottom of the crust. Top with 1/2 cup of the cheese mixture.
Arrange half of the tomato slices over the cheese, overlapping as needed. Spread half of the mayonnaise mixture overtop.

Repeat layering with 1 cup of cheese mixture, half of the remaining tomato slices, and all of the remaining mayonnaise. Sprinkle remaining 1 cup of cheese mixture over top, then lay remaining tomato slices on top. Finally, sprinkle over the 1/4 cup of reserved cheese mixture.

Bake pie for 35 to 40 minutes, until the crust is golden brown.

Grease and flour a 10-inch spring form pan.
Make the graham cracker crust (below) and spread it on bottom of pan.

When the cream cheese has softened to room temperature, mix it with the sour cream until smooth.
Add the ricotta cheese and blend in. Then add the sugar.

In a small bowl or cup, stir together the flour and cornstarch, then add them to cheese mixture until blended in.
Stir in the lemon juice and vanilla.

In a separate medium bowl, lightly beat the eggs and add them to cheese mixture.
Blend in the melted butter.

Make sure all ingredients are blended well together but do not over mix. Scrape the sides of bowl with a spatula to ensure all ingredients are blended in.

Pour the mixture into the pan over the graham cracker crust. Place the pan in the oven and bake for about 1 hour and 15 minutes. The top of cake should start turning a pale tan color and no longer look wet. Every oven is different so you may have to adjust cooking time by 10 to 15 minutes (more or less).

Once done, turn off the oven and let cake sit in oven for 2 hours to cool slowly. Do not open the oven while the cake is cooling.

Then remove from oven, cover with a small towel and let it sit at room temperature for 2 hours to cool slowly, .

After the cake has cooled for two hours, cover with plastic wrap and place in the refrigerator for 12 hours.

The cake is then ready to serve. If you like, garnish it with a dusting of confectioner’s sugar.

Graham Cracker Crust
1 ½ c. graham crackers, crushed (about 18 crackers)
1/3 c. brown sugar
½ T. cinnamon
1/3 c. butter, melted

Place all ingredients in a bowl and mix well by hand. Make sure the butter is distributed evenly in the mixture. Place the mixture on the bottom of a greased and floured spring form pan. Use the bottom of a plate or other flat surface to gently press the graham cracker crust on the bottom of the pan.

Variation:
Substitute chocolate graham crackers for the regular graham crackers and leave out the cinnamon.

Place ham in kettle, add water to cover. Add in onions and bring to a boil.

Stir in peas and potatoes, bring back to a boil, them simmer about 5 minutes stirring frequently.

Add remaining ingredients and bring to a low simmer. Let simmer for about an hour, stirring frequently. The split peas and potatoes should be completely dissolved in the soup when ready.

If you used ham with a bone, any remaining meat should be coming off the bone very easily. Separate the ham from the bone and add back to the soup. Discard the bone.

It may be necessary to add additional water to the soup pot based on the amount of vegetables added to get the desired consistency.

This is a very forgiving recipe which allows you to adjust the ratio of vegetables and meat to water to achieve different consistencies and flavors. As a variation, you can use stir in a teaspoon of ground cumin.

Filling:
4 to 5 large ripe peaches, peeled and sliced OR 2 pounds frozen sliced peaches, partially thawed (about 5 to 6 cups)
1/2 c. fresh raspberries
1/2 cup sugar
2 tablespoons instant Clear Jel
1/2 teaspons ascorbic acid (optional, to preserver color)
1/8 teaspoon nutmeg
pinch of salt

To make the crust:
In a large bowl, whisk together the flour, buttermilk powder and salt. Cut or rub in the cold butter and shortening until the dough is crumbly. Sprinkle ice water over the mixture 1 tablespoon at a time while tossing with a fork. After adding 3 tablespoons of water, gather the dough together into a ball. Add more water the dough crumbles and won’t hold together. Flatten into a disk, wrap and refrigerate for 30 minutes or longer.

When ready to make the pie, preheat the oven to 450*F.

To make the filling:
Whisk together the sugar, instant Clear Jel, ascorbic acid, nutmeg and salt. Add the peaches and just a few of the raspberries, tossing to combine. Set aside.

To complete the pie:
Roll the chilled dough onto a well-floured surface and roll into a 14″ circle. Trim the edges into a scalloped design. Move the crust to a pie pan. Add the filling. Fold the edges of the crust up over the peaches, leaving the center uncovered.

Bake the pie for 40 to 45 minutes until the crust is golden. Remove from the oven and sprinkle with the remaining raspberries. Serve warm with whipped cream or ice cream.

Melt chocolate chips ad Crisco in microwave or double boiler.
Dip potato chips in melted chocolate. Lay on wax paper. Put in refrigerator for 30 minutes to harden.

To muddle the mint leaves, sprinkle a little granulated sugar into the bottom of a clean glass. The sugar helps to create more friction during the muddling process. Drop your leaves on top of the sugar.

Hold the muddler firmly and press directly down onto the leaves. Press down hard and twist to create friction between the leaves and the sugar. Your goal is not to break or pulverize the leaves, but to gently bruise them. This releases the flavor while keeping the leaves intact.

Add the rest of the ingredients to the glass.

Combine all ingredients in slow cooker. Cook on low for 6 to 8 hours.

In a medium bowl set aside flour, baking soda and salt.

Cream together white sugar, light brown sugar and butter (do not use shortening). Add slightly beaten eggs and vanilla.

Add flour mixture until just mixed. Stir in vanilla chips, macadamia nuts and dried cranberries.

Preheat oven to 350 degrees F (175 degrees C). Place on ungreased cookie sheet by small scoop or rounded teaspoon. Bake for 10 minutes or just until set. Remove from oven and let cool. Cookies will sink slightly.

Variations:
To make chocolate cookies – omit 1/2 cup flour and replace with 1/2 cup cocoa.
For fancier cookies: Drizzle melted white chocolate on chocolate cookies and melted dark chocolate on the white cookie.
To make chewier cookies – omit 1/2 cup flour and replace with 1/2 cup oatmeal.

Put the chicken into a slow cooker and toss with the onion, garlic, thyme, maple syrup, and Dijon mustard.
Place the sweet potatoes on top of the chicken.
Pour in the broth. Cover and cook on low for 6 to 8 hours.

In frying pan over medium heat, melt butter. Add zucchini and cook until softened. Pour beaten egg over top and let cook until nearly set, then flip. Add cheese and cook just until melted.

*Chocolate notes: You can use milk or dark, whichever you prefer. I used 12 ounces of Lindt Milk Chocolate with 4 ounces of Intense Dark Lindt.

In a microwave or double boiler, heat chocolate, 1/2 cup water and butter just until the chocolate and butter are melted. (If using a microwave, use 50% power and heat for 2 minutes, then additional 15 to 30 second increments, stirring frequently. The mousse will not taste good if the chocolate gets overheated.) Cool for 10 minutes.

In a small, heavy saucepan, whisk egg yolks, sugar and remaining water. Cook and stir over low heat until mixture reaches 160 degrees F on a candy thermometer (takes about 2 minutes).

Remove from the heat; whisk in chocolate mixture. Set saucepan in ice and stir until cooled, about 5-10 minutes.

Meanwhile, in large bowl, whip the whipping cream for 5-10 minutes until thick and almost butter-like. Fold the chocolate into the whipped cream, stirring gently by hand until the mixture is uniformly chocolatey. Spoon into a large bowl or small dessert dishes. Refrigerate overnight.

In a slow cooker, put chicken, beef broth, Bell’s seasoning. Add water to cover. Cook on low for 8 hours. Remove chicken and cool in refrigerator.

When chicken is cool, chop and set aside.
In large bowl, add rest of ingredients in measures to suit your taste.

In large bowl, mix together all ingredients and beat with an electric mixer until frosting is smooth and creamy.

Preheat oven to 350*F. Grease and flour a 9-inch square pan (or line a cupcake pan with paper liners).

In large bowl, add the sugar and butter and beat for 4 minutes. Add the eggs, one at a time, then the vanilla. Gradually stir in the flour and baking powder. Then add the milk and beat until the batter smooth.

Pour or spoon batter into prepared pan. (The cake won’t rise much.) For cake, bake 30 minutes. For cupcakes, but 20 to 25 minutes.

Frost with a half recipe of Easy Buttercream Frosting.

In a slow cooker, add the tomatoes, wine, garlic, onion, poultry seasoning, rosemary, Stir. Add carrots and chicken. Add a little water or chicken broth, if needed to cover top of chicken.

Cook on low for 8 hours.

Heat oil in large skillet. Cook the sausage until done and lightly browned, then remove from the skillet with a slotted spoon and set aside in a large bowl. Add the mushrooms to the skillet and cook for a few minutes. Add to sausage.

Take the chicken out of the slow cooker and add it to the sausage-mushrooms.

Put the flour in a small bowl. Add 2 T. cold water and whisk until smooth. Then add to the liquid in the slow cooker. Stir until sauce thickens slightly. Return chicken-sausage-mushrooms to crockpot and cook until heated through.

In a saucepan over medium heat, stir together the water, ketchup, brown sugar, vinegar, lemon juice, and Worcestershire sauce. Season with salt, mustard powder, and chili powder. Simmer the sauce for 15 minutes.

Oil the bottom of a slow cooker. Place the chicken thighs in the slow cooker, and pour the sauce over them. Cook on high for 3 hours or on low for 8 hours.

Sauce is thin and watery (Southern style). Good over rice.

4 T. olive oil, divided
5 slices bacon, chopped
3 T. flour
1 T. tomato paste
1 clove garlic, crushed
1 (10.5 ounce) can beef broth

3 T. butter
1/2 pound fresh mushrooms, sliced

1. For marinade: In a large bowl, combine the wine, cognac, onions, carrots, parsley, bay leaf, garlic, peppercorns and salt. Mix well and add the cubed beef. Cover and marinate in the refrigerator overnight.

2. For Bourguignon: Strain the meat from the vegetables and marinade; reserve marinade. Dry meat with paper towels. Heat 2 tablespoons of the oil in a large skillet over medium high heat. Add the meat and saute for 10 minutes, or until browned on all sides. Transfer meat to a separate medium bowl with a slotted spoon and set aside.

3. In the same skillet, add the bacon and saute until lightly browned. Transfer the bacon to the bowl with the meat. Drain the skillet and return it to the heat.

4. Heat the remaining oil in the skillet. Add the flour and stir until well mixed and brown, about 2 minutes.

5. Now add the tomato paste, garlic, beef broth, reserved marinade and pepper to taste. Bring to a boil and whisk to remove any flour lumps. Add this to the meat and vegetable mixture.

6. You can either bake the beef bourguignon in a 9×13 baking dish at 300 degrees F for 3 hours, stirring occasionally, or you can put it in a slow cooker on low for 8 hours.

7. About 15 minutes before meat is done baking, melt butter in the skillet over medium high heat. Add the mushrooms and saute for 5 to 10 minutes, or until lightly browned. When meat is done, add the mushrooms to the meat mixture, stir well and cook for another 10 minutes.

8. If using a slow cooker, the sauce may be a bit thin. If a thicker sauce is desired, remove the beef and vegetables with a slotted spoon. In a small bowl, whisk together a tablespoon or two of flour and some cold water. Turn slow cooker on high and whisk in flour and water. Whisk sauce until thickened. Add beef and vegetables, heat for a few minutes, then serve.

Serve with potatoes, noodles or rice.

Preheat oven to 375*F. Lightly oil 3 individual souffle dishes.

In a small saucepan over low heat, heat the oil. Add the flour, whisking constantly for 1 to 2 minutes or until the flour smells slightly toasted but is not burning.

Whisking constantly, add the garlic and salt, then soy milk. Cook until slightly thickened; then remove from heat.

In a medium mixing bowl, beat the egg yolks until creamy. Whisk in the soymilk mixture and then fold in the spinach.

In another medium mixing bowl, beat the egg whites until stiff, glossy peaks form. Fold in the spinach mixture.

Spoon into souffle dishes and back for 18 minutes.

Combine all ingredients in a food processor and pulse a few times until blended. Form a ball with the dough. You can then knead by hand or pass the dough through a pasta machine. If kneading by hand, knead for 10 to 15 minutes until it is no longer elastic (when you poke it, the indent remains for more than a couple of seconds).

To knead by machine, cut the dough into 3 pieces. Crank each piece through the pasta machine at the widest setting. Fold it and pass it through again at the same setting until it feels smooth and silky (10 to 15 times), dusting as needed to keep it from sticking. Repeat for each piece of dough.

Put the dough in a plastic bag and let it rest for an hour and a half in the refrigerator (do not skip this step or the dough will be tough).

Pass the dough through the pasta machine first at the widest setting, then reducing one notch until the desired thickness is reached. Cut into noodles. Let rest 15 minutes, then cook in boiling water for 3 minutes.

In medium saucepan, cook the potato in the buttermilk over low heat for about 15 minutes, or until the potato is tender and milk is curdled. Cool to lukewarm (115*F). Set aside 1/2 c. of the liquid. Mash the potato in the remaining liquid; add warm water to make 2 cups of potato mixture.

In large mixing bowl, soften the yeast in the 1/2 c. of reserved liquid. Add potato mixture, sugar, shortening and salt. Mix well. Stir in 2 c. of the all purpose flour. Beat at low speed for 1/2 minute, then at high speed for 3 minutes, scraping sides of bowl frequently.

Cover and let rise for 45 minutes or until doubled. Punch down then stir in the whole wheat flour and enough of the remaining all purpose flour to make a moderately stiff dough. Turn onto a lightly floured surface. Knead 10 minutes or until smooth and elastic. Shape into a ball.

Place in a greased bowl. Cover and let rise 35 minutes or until doubled. Punch down. Turn out and knead a minute. Put in 8-inch loaf pans. Brush with a little buttermilk and sprinkle with the cornmeal.

Bake at 375*F for 30 to 35 minutes.

Cream cheese nut spread:
1 c. butter, softened
1-8 ounce package cream cheese, softened
1/3 c. walnuts, finely chopped

In large mixing bowl, dissolve yeast in warm water. Add sweet potatoes, 1/2 c. butter, honey, egg, salt and whole wheat flour. Beat until smooth. Stir in enough all-purpose flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 7 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about an hour.

Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9x5x3 inch loaf pans. Cover and let rise until doubled, about 25 minutes.

Bake at 375*F for 40 to 45 minutes or until golden brown (cover loosely with foil if top browns too quickly). Remove from pans to wire racks. Melt remaining 1 t. butter and brush over the warm bread. Cool.

Make the spread:
In a small mixing bowl, beat butter and cream cheese until fluffy. Stir in walnuts. Serve with bread.

Frosting:
1 c. butter
1 c. peanut butter
4 c. confectioner’s sugar
1/4 c. milk
2 t. vanilla
1 c. peanuts, finely chopped

In a large mixing bowl, combine the butter and brown sugar; beat in eggs, chocolate and vanilla.

In a separate bowl, sift together the flour, baking soda and salt; add to creamed mixture alternately with sour cream. Gradually beat in water.

Pour into two greased and floured 9-inch round baking pans. Bake at 350*F for 35 to 40 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes, then remove cakes from pans and cool completely on a wire rack.

For frosting, cream the butter, peanut butter, confectioner’s sugar, milk and vanilla in a mixing bowl until smooth.

Split each layer of cake into two thinner layers, then frost. Gently press chopped peanuts into sides of cake.