I'm part of a Gourmet Dinner Club and wanted to post the recipes for that here so I have them with all my other recipes.  This is mostly just for me but if you are interested the recipes are at the bottom of the post.

On September 25th we had the great pleasure of attending a Southern dinner party hosted by GG and Brittany.

We received postcard style invites explaining that we would be enjoying "A Night in the South", and to dress appropriately.  We had fun pretending to be Southern Belle's.

When we arrived GG and Brittany met us out front.  We took group pictures while it was still light out.  

GG and Brittany

The whole group

Top Row - Holly, Tanya, Alisha

Bottom Row - Tori, Brenda, Brittany, Carrie, Emily, GG, Mandy, Corinne, Alyssa

The event was hosted at GG's parents home overlooking the Sandy River.  It was absolutely gorgeous.

We were first escorted to the side lawn for appetizers.

 The little tables were so beautifully set with lace squares and fresh flowers.

Each place setting had it's own little bud vase.  I loved this touch.

Blackberry Lemonade was served in jam jars with the appetizers.

For appetizers we ate Fried Green Tomatoes, Corn Chowder and Chicken Salad Tartlets.  It was beautiful and yummy.  The chicken salad was especially good served in a cup made out of cheese with fresh blackberries for garnish!

We were then guided to the back patio for the salad and entree courses.  Along the walkway and around the patio there were candles hanging in Mason jars with purple ribbon.  It added so much ambiance.  My favorite part was that they had rented an outdoor patio heater to keep us warm while we ate.  On a September evening in Oregon it's hard to keep warm.

I loved this table configuration.  It was formal, and yet personal.  It made it easy to be able to chat with everyone there. 

The table had more lace, wild flowers and purple.   Our name cards and the menus were held up by bent forks. 

The sun set and we enjoyed the coziness they had created for us on the patio. 

 

Salad Course was a Juicy Watermelon Salad.  It was a delicious balance of sweet and savory.

The beverage served with the entree was a sparkling grape juice.  My favorite part was the kabob stick of frozen grapes as garnish.  They served as a perfect palette cleanser.

 And now for something very special!  The entree is served!

Lobster Tail (YES! Lobster Tail!), Cole Slaw and a cheese and herb roll.  Brittany was out on the patio with us while we ate our watermelon salads she was grilling the lobster tails.  She did a fabulous job.  Her pregnant brain did forget to put her apron on, but no matter because she did a great job of cooking our lobster to perfection!  It was a special treat, and I can't wait to use this recipe at home.

 This was really a progressive dinner of sorts.  After dinner we moved to a third table setting for dessert.  

Dessert was held in the dining room.  More lace and fresh flowers, of course, but also these really fun purple flower chargers.

For Dessert

Lemon Lush, Mississippi Mud, Nana Pudding

Oh my goodness!  These were all so scrumptious and very Southern!

The table had down the middle, printed and framed black and white prints of our group photo from earlier in the night.  We each got to take one home.

Our other take home gifts were homemade hand soap in a mason jar with pump, and a baked mini pecan pie in little mason jar.  It was really fun!  I have to say that it was really fun to eat the pie later in the week.  It was really good!  I can't wait to add this to my Thanksgiving menu.  

GG and Brittany did a fantastic job!  They put so much into this event and it showed in all the little details.

Thank You!!!

 Recipes

Blackberry Lemonade

Ingredients

6 Lemons

2 cups water

2 cup lime soda

1 cup sugar

1/2 cup blackberries

Zest 4 of the lemons and place in a 1 cup measuring cup. Add to the measuring cup the juice from the lemons until the juice and zest combine to make 1 cup.

In a saucepan boil 2 cups water with sugar, stirring, until sugar is dissolved. Add zest, lemon juice, and let cool.

Smash the blackberries. Combine the lemon mixture, blackberries, and 2 cups lime soda. Add ice, or desired garnish (lemon slices, frozen whole blackberries, or mint). Enjoy.

LEMON LUSH

Ingredients

1 1/2 stick butter
1 1/2  cup flour
3/4 cup chopped nuts (walnuts) (plus enough to sprinkle over the top)

8 oz cream cheese
1 cup powdered sugar
1 tub cool whip (separated)

(2) 3.5 oz packages lemon pudding (can do chocolate or other flavors)
3 cups milk

In small mixing bowl mix butter, flour and chopped nuts. Press into a 9x13 inch pan. Bake at 375 for 15 minutes. Cool.

When cool, mix cream cheese, powdered sugar, and 1 cup cool whip in a medium mixing bowl and spread on the first step.

Wisk the pudding with the milk and spread on to make the third layer. Refrigerate until set (5-10 minutes)

Spread remaining cool whip over the top. Sprinkle with chopped nuts.

(Can be made a few days in advance)

FRIED GREEN TOMATOES

5.0 2

Yield: Makes 6 servings

Total: 30 Minutes

INGREDIENTS:Find local grocery deals. Edit your ZIP code and select your favorite grocery stores to see what ingredients are on sale right now.

·         1 large egg, lightly beaten  

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·         1/2 cup buttermilk

·         1/2 cup self-rising cornmeal mix

·         1/2 teaspoon salt

·         1/2 teaspoon pepper

·         1/2 cup all-purpose flour

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·         3 medium-size, firm green tomatoes, cut into 1/3-inch-thick slices (about 1 1/4 lb.)

·         Vegetable oil

DIRECTIONS:

1.     1. Whisk together egg and buttermilk. Combine cornmeal mix, salt, pepper, and 1/4 cup flour in a shallow dish. Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.

2.    2. Pour oil to a depth of 1/2 inch in a large cast-iron skillet; heat to 375° over medium-high heat. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels. Sprinkle hot tomatoes with salt to taste.

SWEET SUMMER CORN CHOWDER

INGREDIENTS:

·         6 ears of local sweet corn, shucked

·         1 ½ cups of half and half or cream

·         4 Tbs of butter

·         6 cups chicken stock

·         8 slices of bacon, diced

·         1 Walla Walla sweet onion diced

·         1 – 2 Yukon Gold potatoes, peeled and cut into ½ to ¾ inch pieces

·         4 – 6 Tbs flour dissolved in enough cold water to make a thick slurry for thickening

·         1 Tbs chicken base

·         1 Tbs high quality soy sauce, Yaasa is a

         good one

·         1 tsp red pepper flakes (optional)

·         Freshly cracked black pepper

DIRECTIONS:

·         Saute the onions in the butter until soft and opaque, then add the bacon and cook

until the bacon is done                                                                                                

·         Add the soy sauce, the half and half or cream, the chicken stock and base

·         Add the potatoes and gently simmer until they are almost tender

·         Just before the potatoes are done, add the flour water slowly, checking consistency

While the potatoes are cooking, prep the corn:

·         On a large platter, stand an ear on its end and very carefully with a very sharp knife cut the kernels off.  Catch all of the corn and milk.

·         After removing the kernels, carefully using the knife as a scraper, drag it down the corn at a 90 degree angle to extract any remaining corn milk from the cob.  This milk adds natural sugar.

·         When steps to prep the soup are completed, add the corn and simmer gently for about 5 minutes.

·         Garnish each serving with a pat of butter, a sprinkle of paprika, and some fresh parsley.

CHUNKY CHICKEN SALAD

With Grapes & Pecans

Prep time: 25 min.   Yield: 8 Servings

INGREDIENTS:

·         ½ cup mayonnaise

·         2 Tbsp. sour cream

·         1 Tbsp. lemon juice

·         1/8 tsp. salt

·         1/8 tsp. pepper

·         4 cups shredded rotisserie chicken

·         1 ¼ cups seedless red grapes, halved

·         ½ cup chopped pecants

·         ½ cup chopped celery

·         ¼ cup chopped sweet onion, optional

DIRECTIONS:

·         In a large bowl, combine the first five ingredients.

·         Add the chicken, grapes, pecans, celery and, if desired, onion.

·         Mix lightly to coat.

·         Spoon into parmesan cups, garnish with blackberry, papaya curl and mint leaf and serve.

PARMESAN CUPS

·         Heat oven to 350°.

·         Spoon about 1/8 cup of grated parmesan cheese into a mound on a silpat.

·         Make six mounds on the silpat then, using your fingers, pat gently to spread into a larger circle.

·         Bake in middle rack of oven until they are bubbly, 4 to 5 minutes.  Watch carefully. Wafers should be golden in color and lacy in appearance.

·         Remove as soon as they can be handled and gently place inside a muffin cup to form a small bowl.  Allow to cool and become firm.

JUICY WATERMELON SALAD

 INGREDIENTS:

·         8 cups cubed seedless watermelon (about 1 medium)

·         1 small red onion, cut into rings

·         1 cup coarsely chopped macadamia nuts or slivered almonds, toasted

·         1 cup fresh arugula or baby spinach

·         1/3 cup balsamic vinaigrette

·         3 Tbsp. canola oil

·         Watermelon slices

·         1 cup (4 oz.) crumbled blue cheese

DIRECTIONS:

·         Cut triangle slices of watermelon and place on 10 salad plates.

·         Sprinkle cubed watermelon onto slices, distribute evenly.

·         Lay onion rings (2 or three per plate) onto watermelon

·         Add nuts and arugula or spinach.

·         Drizzle vinaigrette and oil over salads.

·         Sprinkle each salad with blue cheese

Note: To toast nuts, spread nuts in a baking pan.  Bake at 350° for 5 – 10 minutes or until lightly browned, stirring occasionally.

 

CHIPOTLE COLESLAW

 INGREDIENTS:

·         ¾ cup low-fat plain yogurt

·         ¼ cup low-fat olive oil mayonnaise

·         2 tbsp fresh lime juice

·         1 tbsp finely chopped chipotle chiles in adobo sauce

·         ½ tsp ground cumin

·         1 yellow bell pepper, thinly sliced

·         4 cups coarsely shredded red cabbage

·         4 cups coarsely shredded Savoy or green cabbage

·         1 cup unsalted cooked black beans or BPA-free canned black beans

·         Sea salt and fresh ground black pepper, to taste

INSTRUCTIONS:

·         In large bowl, combine yogurt, mayonnaise, 2 tbsp lime juice, chipotle chiles with sauce and cumin.

·         Fold in remaining coleslaw ingredients and set aside.

·         Coleslaw can be prepared up to 2 days in advance.

CHEESY GARLIC BREAD SWIRLS

INGREDIENTS:

·         1 tablespoon active dry yeast

·         1 ½ cups warm water

·         1 ½ tablespoons sugar

·         1 teaspoon salt

·         3 tablespoons vegetable oil

·         1 egg yolk

·         4 – 5 ½ cups flour

·         ½ cup real butter,  softened

·         1 ½ tablespoons Garlic Bread Seasoning (see below)

DIRECTIONS:

·         Combine the yeast, water, and sugar in large mixing bowl and allow to stand 10 minutes or until bubbly.

·         Add salt, vegetable oil, and egg yolk and combine.

·         Add 3 cups of flour and mix well until combined.

·         Add enough remaining flour to make a soft dough that barely sticks to your finger.

·         Knead, either by hand or in a mixer for another 2 – 3 minutes. 

·         Cover and allow to rise 1 hour.

·         While dough is rising, combine butter and garlic bread seasoning. Set aside.

·         When dough has risen, roll the dough into an 18 X 6-inch rectangle on a work surface lightly sprayed with nonstick cooking spray or sprinkled with flour.

·         Smear garlic butter over the entire surface of the dough and then sprinkle with cheese.

·         Roll up the dough jelly-roll style and then use dental floss to cut it into 12 equal slices.

·         Place each slice in a muffin tin cup that has been sprayed with nonstick cooking spray. Cover.

·         Preheat oven to 350° and allow rolls to rise while the oven is heating.

·         Bake 18 – 22 minutes.  If rolls start to get too brown place a sheet of aluminum foil over the rolls.

Garlic Bread Seasoning:

INGREDIENTS:

·         ½ cup powdered Parmesan cheese

·         2 teaspoons kosher salt

·         1 tablespoons garlic powder

·         2 teaspoons each: oregano, basil, marjoram and parsley

DIRECTIONS:

·         Shake ingredients together in an airtight container.  Store in the refrigerator for up to 3 months.

GRILLED LOBSTER TAILS

With Chile-Cilantro Butter

LOBSTER TAILS

INGREDIENTS:

·         1 clove garlic, minced

·         ½ jalapeno or green chile pepper, seeded and minced

·         3 tbls chopped fresh cilantro

·         2 tbsp organic unsalted butter, melted

·         2 tbsp olive oil

·         1 tsp olive oil

·         1 tsp lime zest

·         2 tsp fresh lime juice

·         Sea salt and fresh ground black pepper, to taste

·         6 lobster tails (6 to 8 oz each), fresh or frozen, thawed

·         High heat cooking oil (such as sunflower, safflower, peanut or grape seed oil, as needed

·         1 lime, cut into wedges, optional

INSTRUCTIONS:

·         Prepare butter: In a small bowl, combine garlic, jalapeno, cilantro, butter, oil, lime zest, 2 tsp lime juice, salt and black pepper.

·         With kitchen shears, cut away the soft shell of the entire underside of each lobster tail, towards tail and about 1 ½ inches wide, exposing meat.

·         Heat grill on medium-high and brush with high-heat cooking oil.

·         Add lobster tails to grill, cut side down, and cover.

·         Cook until shells are bright red, 4 to 6 minutes.

·         Turn and brush meat with butter mixture, dividing evenly.

·         Cover and cook until lobster meat is opaque throughout, 4 to 6 minutes.

·         Place on serving plates and serve with coleslaw and lime wedges.

SPARKLING WHITE GRAPE PUNCH

·        Chill one 64-oz bottle white grape juice and one 2-liter bottle lemon-lime soda.

·        Combine grape juice, soda and 1 ½ cups white cranberry juice in a 5-qt. punch bowl

·        Keep chilled with frozen grapes on a skewer

·        Serve immediately

Makes 24 (3/4-cup) servings

CARAMELIZED BANANA PUDDING

Yield: Makes 8 servings

Total: 1 Hour, 15 Minutes

INGREDIENTS:

·         1/2 cup firmly packed light brown sugar

·         1/4 cup butter

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·         1/4 teaspoon ground cinnamon

·         4 large ripe bananas, sliced

·         1 cup granulated sugar, divided

·         1/3 cup all-purpose flour

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·         2 large eggs

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·         2 cups milk

·         4 large eggs, separated

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·         2 teaspoons vanilla extract

·         48 vanilla wafers

DIRECTIONS:

1.     1. Cook first 3 ingredients in a large skillet over medium heat, stirring constantly, 2 to 3 minutes or until bubbly. Add bananas; cook 2 to 3 minutes or until thoroughly heated. Remove from heat.

2.    2. Whisk together 3/4 cup granulated sugar, next 3 ingredients, and 4 egg yolks in a heavy saucepan. Cook over medium-low heat, whisking constantly, 8 to 10 minutes or until a pudding-like thickness. (Mixture will just begin to bubble and will hold soft peaks when whisk is lifted.) Remove from heat, and stir in vanilla.

3.    3. Divide half of banana mixture, pudding, and wafers among 8 (1-cup) ramekins or ovenproof glass dishes. Layer with remaining banana mixture, pudding, and vanilla wafers.

4.    4. Beat 4 egg whites at high speed with an electric mixer until foamy. Add remaining 1/4 cup granulated sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Spread meringue over ramekins. Place ramekins on a baking sheet.

5.    5. Bake at 325° for 15 to 20 minutes or until meringue is golden. Let cool on a wire rack 30 minutes.

PECAN PIE IN A MASON JAR

This pecan pie filling will make a large 9" pie or about 8 of the ½ pint jar pies.

INGREDIENTS:

1 1/2 C. chopped pecans
1/2 C. soft butter
4 large eggs and 1 yolk
1/2 C. sugar, granulated or I like to use granulated Maple Syrup
1 C. Lyle's Golden Syrup or dark Karo
1/2 C. light Karo
2 t. vanilla
pinch of salt
1 1/2 T. heavy cream

Preheat the oven to 350 degrees F. 

Line 1/2 pint large mouth Mason Jelly Jars with pie crusts and trim. Take special care to push the pie dough out into the corners of the bottom of the jars. 

Crack the eggs into a bowl and beat with the sugar, add the syrups and soft butter and vanilla. Beat with an electric mixer until creamy. Beat in the salt, cream, and pecans until combined. Spoon into the unbaked pie crust jars leaving 1/8" space at the top. Place a pecan half in the center of each jar of pie. Place the jars on a baking sheet and bake in the preheated oven for 45 minutes until done.

Cool and add lid.  Keep in refrigerator until ready to eat.

Note: Use the crust recipe from the “Apple Pie” recipe from the Taste of Oregon 

Gourmet Club Dinner.

On May 17th Holly, Tori and Mandy hosted our 3rd Gourmet Club Dinner.  The theme was "A Taste of Oregon".  Everything was done so tastefully and captured perfectly the beauties and flavors of Oregon.

The invitations were tied to a seedling.  So creative and fun to get a doorstep delivery!

Mandy, Holly, and Tori our amazing hostesses for the evening.

The place settings.

The table.  Seriously, the picture does not do it justice.  (And I'll just apologize now that for my camera, it was acting up and I couldn't figure out why so some of the pics aren't the best.)  It was gorgeous.  There were lights strung above the ceiling and the whole room had a relaxing and cozy feel to it.

Also on the table were postcards of different places in Oregon, then on the back were interesting facts about those places.  We had fun going around the table and reading them during the evening.

The menu was next to the table on this big board.  Fun and different from what we've had before.

The appetizer table. 

Hood River Pear with Pancetta Crisp, Goat Cheese and Honey.  Yum!

Pacific Northwest Clam Chowder with a Portland Sourdough Roll

Oregon Crab Stuffed Phyllo Cups.  I was madly in love with these.

A Wedge Salad topped with Pear, Gorgonzola and Candied Cashews.

Hood Strawberry Seltzer Smoothie - this was so refreshing

The main course - Walnut and Brown Sugar Crusted Salmon topped with Blackberry Sauce served on a bed of Wild and Whole Grain Rice.  A Tillamook Cheddar Rosemary Biscuit.  Asparagus with Mushrooms.  All divine!  And the Salmon was fresh out of the Columbia River!

Desserts - Oregon Apple Pie - this was hands down probably one of the favorites by all of the whole evening.  The best apple pie ever.  The crust is the best pie crust I have ever had in my life (sorry to all our mothers, grandmothers and aunts, but when you try this you'll agree)

Trifle with Lemon Curd Mousse, White Chocolate Whipped Cream and Oregon Berries.  I loved the lemon curd mousse in this.  It was light and so yummy.  We were all soooo full by this point we were trying to shove every last bite in but it was nearly impossible!

Chocolate Hazelnut Cookies with Alpenrose Milk - the chocolate flavor in these was so perfect!

Back Row - Alisha, Brenda, GG, Holly, Mandy, Tori

Front Row - Corinne and Baby Theo, Alyssa, Carrie, Tanya, Brittany, Emily

The take home gifts were some homemade Oregon Strawberry Jam.  Love it!  And a bag of Chocolate Covered Hazelnuts.  Thanks girls for a WONDERFUL and relaxing evening.  It truly was perfect!

Clam Chowder

Ingredients

½ cup diced onions

½ cup diced celery

½ cup diced potatoes

2 cans (4 oz ea.) chopped clams

1 cup milk

1 cup half and half

½ cup flour

5 oz butter

1 chicken bouillon

½ teaspoon thyme

Salt/pepper

Directions

Sauté onions and celery in 2 oz. butter.  Add clam juice, chicken bouillon cube, potatoes and simmer until potatoes are cooked.  Make a roux of 3 oz butter and flour.  Gently stir roux into soup.  Add clams, preheated milk and stir until thickened.  Add thyme salt and pepper to taste.

Pear and Gorgonzola Wedge Salad

1 head of iceberg lettuce cut into wedges and core removed

¼ cup dried cranberries

1 pear diced

½ cup gorgonzola cheese crumbled

½ cup candied nuts

Dressing½ cup mayonnaise

1 Tablespoon red wine vinegar

¼ cup sugar

(Tip:  this is an excellent dressing for broccoli salad)

Remove a couple layers from each wedge to create a “bowl” of lettuce.  Lightly drizzle dressing.  Add pear and cranberries and more dressing.  Top with cheese and nuts.

Strawberry Spritzer

2 cups frozen strawberries

2 cups cold spritzer water

½ cup white grape juice

Juice of 1 small lemon or ½ large lemon

¼ cup sugar (more or less to taste)

Blend all ingredients in a blender.  Serve with frozen strawberries.

Pancetta Crisps with Goat Cheese and Pear (MyRecipes.com)

Yield: 6 servings

Ingredients

 12 thin slices pancetta (about 1/3 pound)

1 Bartlett pear

½ (4 oz.) package goat cheese, crumbled

Freshly cracked pepper

Honey

Garnish: Fresh thyme sprigs

Preparation

1.     Arrange pancetta slices in a single layer on an aluminum foil lined baking sheet.

2.     Bake at 450 degrees for 8-10 minutes or until golden. Transfer to a paper towel-lined wire rack using a spatula. Let stand for 10 minutes or until crisp.

3.     Core pear with and apple corer. Cut pear crosswise into 12 thin rings. Arrange on a serving platter. Top evenly with pancetta and goat chesses; sprinkle with pepper. Drizzle with honey just before serving. Garnish with fresh thyme sprig, if desired.

Rosemary Cheddar Biscuits  (Food.com)

Yield: 24

Ingredients

                 

3 cups all-purpose flour

                  8 ounces butter, cubed

                  1 pint buttermilk

                  2 tablespoons double-acting baking powder

                  2 sprigs fresh rosemary, chopped

                  salt & pepper to taste

Preparation

1.     Preheat oven to 375 degrees

2.     In a mixing bowl add flour, baking powder and salt and pepper. Cut cubed butter into flour until it resembles crumbs.

3.     Mix in rosemary and buttermilk. Do not over mix to avoid chewy biscuits.

4.     Dough will be sticky

5.     Spray non-stick baking pan with Pam. Drop dough onto pan.

6.     Bake for 8 minutes.

            Balsamic Asparagus and Mushrooms

Yield: 5-7

Ingredients

                 

                  1 lb. of asparagus

                  8oz. Mushrooms (I used brown Crimini, but any will work) cut in ½ slices

                  1 ½ Tablespoons of olive oil

                  1 Tablespoon of balsamic vinegar

                  Salt and fresh ground pepper to taste

                  2 Tablespoons of finely grated parmesan cheese

Preparation

                 

1.     Preheat oven to 350 degrees.

2.     Wash mushrooms and let drain. Cut into ½ inch slices.

3.     Trim asparagus.

4.     Wisk together oil and vinegar

5.     Put asparagus and mushrooms in a Ziplock bag and pour oil/vinegar mixture over. Squeeze the bag until the asparagus and mushrooms are lightly coated with the mixture.

6.     Arrange asparagus and mushrooms on a large baking sheet, spreading them out well so they aren’t too crowded.

7.     Bake for about 10 minutes.

8.     Sprinkle with parmesan cheese and serve.

Brown sugar and Walnut crusted Salmon:

Salmon
Egg whites
Flour
1 -2 C. Brown sugar
1-2 C. Walnuts (chopped)
Butter
Mix walnuts with brown sugar.
Brush Salmon with egg whites,
dip into flour, then into brown sugar/walnut mixture to form a crust on the salmon.
Brown and Caramelize salmon in butter in a large pan; about 5 min. Transfer to a 350 degree oven to finish cooking; about 5-7 min. 

Blackberry sauce:

2 C. Fresh or frozen blackberries
1 Tbsp. Lemon juice
2T. Sugar (more if needed)
1/4 C. Water
Put all ingredients in a saucepan, bring to boil, reduce to simmer and cook until berries break down and sauce thickens.

Dungeness Crab Dip:

1 C. chopped Dungeness crab meat
1 block of cream cheese
1/2 C. Mayo

1 Tbsp lemon juice

1/4 C. Parmesan cheese
2 Tbsp. fresh chopped parsley
1 Tbsp. fresh chopped dill
1/4 C. diced red onion

salt and pepper to tasteMix all ingredients except for crab until smooth and creamy, carefully fold in crab meat. 

Phyllo cups:

4 sheets of phyllo dough
Butter
Butter each layer of phyllo dough, and layer them on top of each other. Cut into squares about 2 inches squared. Place in mini muffin tin and shape into cups. Bake @ 350 for 8-12in; until golden brown and crisp.

Trifle

Lemon curd cream:

1/2 C. fresh squeezed lemon juice
4 Tbsp. lemon zest
5 egg yolks
1/2 C. sugar
pinch of salt
2 C. white chocolate whipped cream (see recipe below)
In a sauce pan, combine all ingredients except the whipped cream. Bring to 170 degrees, whisking constantly, it will become thick. Transfer to a glass bowl, cover tightly with plastic wrap and refrigerate until cooled. Fold in whipping cream. Chill until ready to serve.

White Chocolate whipped cream:

1 quart Heavy Whipping cream
1 C. White chocolate

Beat whipping cream until very heavy and thick. Melt white chocolate and allow to cool to room temp. Fold chocolate into whipped cream.

Vanilla pound cake:

1 box moist yellow cake mix
1 box instant vanilla pudding mix
1 C. sour cream 
2 tsp. vanilla
4 eggs
3/4 C. oil
Combine well. Grease and flour bundt pan. Bake @ 325 45 min.

Chocolate Hazelnut Cookies (completelydelicious.com)

Yield: 2-2 ½ dozen

Ingredients

                 

½ cup unsalted butter, at room temperature

1 ½ cup sugar

2 eggs

1 teaspoon vanilla

2 ¼ cups all-purpose flour

2/3 cup unsweetened cocoa powder (not dutch process)

1 teaspoon baking soda

1 teaspoon salt

1 cup hazelnuts (toasted & skinned), finely chopped

Preparation

1.     Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

2.     In a large bowl beat together the butter and sugar on medium high speed until light and fluffy, about 3-4 minutes.

3.     Add the eggs one at a time.

4.     Add the vanilla.

5.     In a separate bowl combine the flour, cocoa powder baking soda and salt.

6.     Add dry ingredients to the wet mixture and mix on low until combined.

7.     Add hazelnuts.

8.     Spoon onto baking sheet by rounded tablespoons and press down lightly with palm.

9.     Bake 8-10 minutes. Cookies will be very soft.

10.  Transfer to wire rack to cool. Sprinkle with powdered sugar if desired.

Apple Pie

Crust:

2 cups AP flour

1 teaspoon salt

¾ stick well chilled Crisco baking sticks butter flavor all-vegetable shortening.

4-8 tablespoons ice water

Blend flour and salt in mixing bowl.  Cut cubed, chilled shortening into flour mixture using a pastry blender until mixture resembles coarse crumbs.  Sprinkle 4 tablespoons ice water over flour mixture; mix gently with fork.  Add more water by the tablespoon, mixing until dough holds together.  Flatten dough into a 1 inch thick disc and cover tightly with plastic wrap.  Refrigerate for at least an hour.

Roll dough out and place in a pie plate or divide into 5 small pie pans.  Trim the edges (you’ll have some excess because this is a double crust recipe). 

Filling

5 golden delicious apples

¾ cup sugar

2 tablespoons flour

1 teaspoon cinnamon

Dash nutmeg

Dash salt

Peel, core and very thinly slice apples into a bowl.  I like to use an apple corer/slicer and then cut small pieces crosswise (little thin triangles).  My apple corer/peeler/slicer doesn’t cut thin enough.  Mix apples with sugar, flour, cinnamon, nutmeg and salt.  Put in pie crust.

Topping

11 tablespoons hard butter

½ cup sugar

¾ cup flour

Mix sugar and flour in a bowl.  Cut in the cubed butter.  Using a pastry blender mix until it becomes small crumbs.  Using your hands, take mixture a handful at a time and press between palms.  Place each piece over the top of the pie starting from the outside in.  Seal the outside crust to topping as much as you can.  Cover pie with foil.

Bake at 400 degrees for 50 minutes.  Put a cookie sheet under the pie.  Remove foil about half way through baking.