Ingredients:

1 sheet frozen ready made puff pastry, thawed
¼ pound thinly sliced Black Forest Ham
¼ pound thinly sliced Swiss cheese
2 Tablespoons Dijon mustard
1 teaspoon fresh thyme, minced
Salt and pepper

Instructions:

Preheat oven to 350 degrees F.

Spread puff pastry sheet out flat. Evenly distribute cheese across the puff pastry. Spread mustard evenly over the cheese. Sprinkle thyme, salt and pepper. Evenly distribute ham over the mustard on top of the cheese.

Roll the puff pastry up, jelly roll style. Slice the “jelly roll” into ½ inch slices.

On a parchment lined baking sheet, place each slice down separately so you can see the swirl of ham and cheese.

Bake for 25-30 minutes until puff pastry is golden brown. Serve warm

 Ingredients:1 pkg. dry active yeast1 cup whole milk, warmed to just before boiling½ cup granulated sugar1/3 cup butter, melted1 teaspoon salt2 eggs4 cups all-purpose flour 

Bun Filling:1 cup brown sugar, firmly packed3 Tablespoons cinnamon1/3 cup unsalted butter, room temperature 

Instructions: 

1. Dissolve yeast in warm milk. Mix together sugar, butter, eggs, and salt. Add flour and make into a dough. Turn the dough out onto a lightly floured surface and knead until smooth.

2. Place dough in a very lightly greased bowl, turning once to grease top. Cover loosely with plastic wrap and let dough rise in a warm place free from draft from a minimum of 1 hour until dough as nearly doubled in size. Can be refrigerated overnight.

3. When dough is ready, in a separate bowl mix brown sugar, cinnamon, and butter.

4. Punch down dough and roll out on a lightly floured surface into a rectangle shape about ¼” thick.  Spread the filling mixture evenly over the surface of the dough.
5. Roll up the dough like a jelly roll.  Cut the rolled dough into 1 1/2” slices and place on a parchment lined baking sheet, allow about 1” of space between each roll.

6.  Put rolls into a warm place and allow rolls to rise until about double in size, approximately 30 minutes.

7. Bake for 10 to 15 minutes until lightly golden. Ice the rolls when still warm.

Cinnamon Bun Icing 

Ingredients: 

2 sticks butter, softened3 cups powdered sugar½ cup cream cheese1 teaspoon vanilla extract 

Whip together all ingredients. 

Rock Shrimp Rolls

By Stefanie Paganini

Serves 4

For Salad:

1 pound cooked Rock shrimp (or shrimp of choice), peeled, de-veined, diced small 3 Tablespoons sour cream1/4 cup mayonnaise (can add more to taste) 2 teaspoons lemon juice¼ teaspoon salt1 Tablespoon fresh tarragon, minced¼ cup English cucumber, diced small

1 Tablespoon shallots, minced

freshly ground black pepper, optional

For

4 Kaiser Rolls

tomato slices

lettuce

Red onion slices

Artichoke Focaccia 

Ingredients: 

1 cup warm water (95-110 degrees)2 packages dry yeast1 tsp. sugar2 ½ cups bread flour1 tsp. salt¼ cup olive oil¼ cup chopped marinated artichokes 

Topping:Artichokes Pesto (see recipe) 

Instructions: 

1. Place warm water in food processor, stir in yeast and sugar. Cover. Let it proof for 10 minutes in a warm spot.

2. Add 1 cup of flour and salt in the food processor and ¼ cup of oil. Give four or five turns with off/on button.

3. Add remaining flour, artichokes. Work the dough in the processor until smooth and elastic. (Add flour or water as needed).

4. Let dough rise until double in the sealed food processor bowl. Punch down and divide into 2. Line two oil lined cake pans with prepared dough.

5. With a fork make markings. Allow dough to rise. Preheat oven to 400 degrees. Bake for 20 minutes. Pull bread out of oven and coat with artichoke pesto. Place bread back in oven and bake for an additional 10 minutes.

Marinated Artichoke Pesto 

Ingredients: 

¼ cup extra-virgin olive oil1 jar marinated artichokes1 clove garlic, peeled1 tsp. fresh basil1 Tbsp. fresh lemon juice¼ cup grated Parmigiano-Reggiano1 tsp. freshly ground black pepper1 tsp. salt 

Instructions: 

1. Place oil in the food processor add artichokes, garlic and lemon juice and process until smooth. Season with salt and pepper.

2. Remove from the food processor add basil and cheese.

Stefanie’s Gingerbread Cookie 

1 cup butter or margarine

 2/3 cup packed brown sugar 2/3 cup molasses or dark corn syrup

1 1/2 tsp. vanilla

1 egg, beaten

4 cup all-purpose flour

3/4 tsp. baking soda

1 1/2 tsp. ground cinnamon

1 tsp. ground ginger

1/2 tsp. ground cloves 

In a saucepan combine the butter, brown sugar and molasses.   Cook and stir over medium heat until butter is melted and sugar dissolves.  Remove from heat and pour the mixture into a mixing bowl.  Stir in vanilla and cool for 5 minutes.  Add egg and beat well.  Set aside. In another bowl, sift together flour, soda, cinnamon, ginger and cloves.  Add to the butter mixture in thirds.  Mix well after every addition.  Divide dough in half.  Wrap each half in plastic wrap and chill for 2 hours or over night. Pre-heat oven to 350 degrees F.  On a lightly floured surface roll the dough to 1/8” thickness, working with a half of the dough at a time.  Cut and trim cookies.  Place on an ungreased cookie sheet and bake for 8-10 minutes.  Cool and decorate. 

Royal Icing 

1/4 cup meringue powder1/2 cup cold water1 lb. 10X confectioners’ sugar 

Add meringue powder to cold water in a mixing bowl.  Beat on medium speed until you see soft peaks. Add sugar, one cup at a time, beating the mixture after each cup.  (Beat for a total time of 5 to 7 minutes)  Store in an airtight container until ready to use.

Cheddar Cheese Crab Dip

Ingredients:

10 oz. canned cooked crab meat, drained & shredded

8 oz. cream cheese

6 oz. Cheddar cheese

¼ cup grated Parmesan cheese

¼ cup lemon juice

1/ 4 scallions, washed and diced

Instructions:

In a double boiler, melt cream cheese and cheddar cheese, stirring together.  Add crab meat, parmesan cheese, and lemon juice. Stir to combine.  Sprinkle scallions in top and serve with toasted crostini.

Toasted Crostini:

Ingredients:

1 loaf French bread

¼ cup butter, melted

1/2 teaspoon garlic powder

Instructions:

 Preheat oven to 350 degrees

Line a cookie sheet with parchment paper

Slice loaf into ½ slices

Mix melted butter and garlic powder.

Brush one side with melted garlic butter

Bake until golden brown 5-10 minutes.

Serve with Crab Dip

Pasta Bean Soup 

Ingredients: 2 Tablespoons extra virgin olive oil1 Vidalia onion, coarsely chopped
2 carrots, coarsely chopped
1 celery stalk, coarsely chopped8-10 cups chicken or vegetable stock ¼ cup white wine (optional)1 can cannellini beans, drained and rinsed1 Tbsp. garlic powder1 Tbsp. sea salt1 tsp. red pepper flakes4 Tbsp. Italian Seasonings (or your own combination of herbs)½ cup Roma tomatoes, deseeded & diced1 cup dried pasta (preferably a small shape like mini bowties)¼ cup Parmesan Cheese

To finish:Fresh Parsley, mincedParmesan Cheese, gratedOlive oil 

In a large soup pot, heat olive oil and add carrots, onion, and celery.  Sauté until onions are transparent.  

Add stock (and wine) to pot and allow to heat.  Add the remaining ingredients and bring to a boil for 15-20 minutes.  

To serve, sprinkle fresh parsley and cheese, and drizzle olive oil. 

Soup is even better the second day so make enough for leftovers!

Grilled Vegetables with Polenta 

Ingredients: 

1 14-oz artichoke hearts1 yellow pepper1 red pepper4 roma tomatoes cut in half4 zucchini, cut in half1 small onion, divided into four wedges¼ cup olive oil1 teaspoon salt½ teaspoon freshly ground black pepper1 teaspoon fresh thyme1 teaspoon balsamic vinegarJuice of 1 lemon½ cup chicken broth 

Instructions: 

1. In a large bowl, combine artichokes, tomatoes, zucchini, and onion with the olive oil, salt, pepper, thyme, vinegar, and lemon juice. Let marinate at room temperature for 15 minutes.

2. Remove vegetables from bowl, shaking off excess marinade. Grill over direct medium heat for 6 minutes, turning once halfway through grilling time. Remove from grill and chop roughly. Put vegetables in a medium saucepan and add the chicken broth. Simmer over medium heat for 15 minutes. Remove from heat and keep warm.

Polenta 

Ingredients: 

1 cup fine corn meal1 cup course corn meal2 Tablespoons butter10 cups water1 teaspoon sea salt 

Instructions: 

1. Heat water in a deep pot. Add salt and butter. Slowly, in a steady stream, add flour while constantly whisking. Lower the heat to low being very careful not to let the mixture burn.

2. Switch to a wooden spoon and continue to stir until polenta comes away from the sides of the pot. Usually it takes 40 minutes to cook.

3. Pour the cooked polenta onto a wet marble slab. Smooth the polenta with a spatula (dip frequently in hot water to prevent stickiness) to 1-inch thickness. Cover with foil and reserve.

4. Slice polenta with a piece of string. Place on an oiled baking dish covered with vegetables. Sprinkle with cheese.

5. Bake at 350 degrees for 30 minutes. Serve immediately.

Chocolate Espresso Fudge 

18 oz. good quality bittersweet chocolate, chopped 14 oz. sweetened condensed milk

1 Tbsp. vanilla extract

2 Tbsp. coffee extract 

In a very large non reactive saucepan bring milk to a boil.  Pour boiling milk over chopped chocolate in a large mixing bowl.  Stir to melt chocolate and incorporate.  Add vanilla extract and coffee extract and incorporate.  Transfer mixture into an aluminum foil wrapped 8 inch baking pan to cool. 

Nonna’s Apple Rum Cake

 Ingredients6 tablespoons unsalted butter
1 cup granulated sugar
3 large eggs
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
½ cup whole milk
2 teaspoons vanilla sugar or extract
½ teaspoon freshly grated nutmeg
1 teaspoon ground cinnamon
5 or 6 Granny Smith apples, peeled, cored, and sliced
½ cup golden raisins, soaked in Rum then drained, reserving the liquid
¼ cup slivered toasted almondsInstructionsIn an electric mixer, cream together the butter and the sugar. Add the eggs and beat until they are pale yellow and ribbons form.