Author: april

1. Grease & flour pan.

2. Grate unpeeled zucchini

3. Beat eggs a lot

4. Gradually beat in oil and then sugar

5. Add grated zucchini

6. Stir together dry ingredients, then add to wet ingredients. Stir gently until just combined.

7. Bake at 350° for 1 hour

8. Test with toothpick.

9. If not yet done cover with aluminum foil to prevent from burning

10. Test with toothpick again after ~10-20 minutes

11. Cool 20 minutes, cut, eat

Pan

1. Butter sides and bottom of 12" spring-form or angel food pan.

2. Dust with graham cracker crumbs.

Filling

1. Beat ricotta with sugar and egg yolks.

2. Beat in flour, lemon juice and vanilla.

3. Beat separately egg whites with sugar until stiff. Combine with whipped cream and fold into ricotta mixture.

4. Pour into pan.

Bake at 425° for 10 minutes.

1. Lower temperature to 350° and bake 1 hour.

2. Turn off heat and let cool in oven, typically overnight.

1. Sift together all the dry ingredients. Work butter into dry ingredients until crumbly.

2. Add raisins and caraway seed to mixture.

3. In a septate bowl beat eggs and add to buttermilk.

4. Add wet mixture to dry mixture. Mix just until no dry flour visible.

5. Bake in a greased Bundt pan or a large round pan at 325 until done through and brown, approximately 1 hour

6. 
   

1. Combine all ingredients except garlic and beef in pot. Bring to full boil, add garlic, shut heat, cover pot and let cool to room temperature.

2.  Prick beef with a fork on each side to help brine penetrate meat.

3. Add beef and brine to a plastic container and make sure beef is covered.

4. Put in refrigerator for one week, turning after about 3 days.

5. Rinse meat thoroughly under cold water and put in pot covered by fresh cold water.

6. Simmer over low heat until meat is tender.
   

7. Can add some new fresh crushed garlic and some new fresh pickling spice to the cooking water.

1. Mix dry ingredients.

2. Add oil and rest of ingredients.
   

3. Grease and flour a Bundt pan or 2 loaf pans.
   

4. Bake at 350 for 1 hour until done.

5. Prep time includes pureeing of the fresh cooked pumpkin.

1. Mix dry ingredients together.
   

2.  Add oil and rest of ingredients.

3. Grease and flour 2 loaf pans or one Bundt pan.

4. Bake at 350 for 1 hour until done.

5. Cool on wire rack.

Cake

1. Cream butter and sugar until light and fluffy.

2. Add egg whites one at a time beating well after each addition.

3. Beat in extract.

4. Combine flour baking powder baking soda and salt.

5. Add to creams mixture alternately with buttermilk, beating well after each addition.

6. Spread into two greased floured 9 inch round baking pans.

7. Bake at 350 for 30-35 minutes until toothpick comes out clean.

8. Cool for 10 minutes then remove to wire rack until cool.

9. Once cool can wrap and store for a day before putting cake together.

Icing

1. Put sugar, cream of tartar, salt, water, egg white, in metal bowl. 

2. Beat for 1 minute.

3. Place bowl over boiling water, being sure that bottom of bowl does not touch water.

4. Beat for 7 minutes over water.

5. Beat in lemon juice.
   

6. Use the same day.
   

Filling

1. Mix sliced berries, sugar and lemon juice. 
   

2. Let macerate for a few hours or overnight.
   

Assembly

1. Slice each cake in half to make 4 layers. 
   

2. Put frost layer onto dish cut side up.  
   

3. Spoon some strawberries onto cake along with some juice.
   

4. Layer banana slices over berries. 
   

5. Fill outside edges of layer with frosting.
   

6. Lay second and third layer over fruit, then layer same as first layer.

7. Top with last layer.

8. Use the rest of the icing to cover the top and sides of the cake.

9. Refrigerate uncovered until the frosting sets up.

1. Trim excess fat from roast.

2. Dry and season entire surface with salt and pepper. 

3. Roast for 15 minutes at 450 degrees Fahrenheit. 

4. Lower temperature to 375 and continue to roast until the internal temperature is 135 degrees. 

5. Remove roast from oven and loosely cover with aluminum. 

6. Rest roast for at least 15 minutes before slicing and serving. 

7. One rib will serve 2 people generously. 

8. Expect the roast to take approximately 70 minutes to reach 120 degrees. 

9. The remaining cooking time will depend on the size of the roast. 

10. Cooking time and number of servings depend upon the size of the roast.

1. Shell and de-vein shrimp.

2.  Cook shells in water for at least 15 minutes.
   

3. Strain out shells and save stock. 
   

4. Coat bottom of large pot with olive oil and cook sausage for approx 5 minutes. 
   

5. Add celery, peppers, onion and crushed red pepper and salt to pan. 
   

6. Cook till soft and aromatic.
   

7. Add garlic cook for another minute then add tomatoes. 

8. Stir in rice, stock, bay and thyme. 

9. Season with salt and simmer covered for 25 minutes till rice almost cooked. 

10. Adjust liquid if necessary.

11. Add shrimp and continue to cook until shrimp are pink and cooked through.
    

12. Garnish with scallions.

1. Salt and pepper meat on both sides and sear on both sides in hot pot with canola oil.

2. Remove from pot and add chopped onion, celery, carrot and garlic.

3. Cook until softened. Add flour, mix 2-3 minutes.

4. Add broth, tomato paste and herbs.

5. Bring to boil on top of stove then transfer, covered, to a 325 degree oven.

6. Turn meat after one hour, then add vegetables, except potatoes after about 1.5 hours.

7. Instead of small onions, I use Vidalia onions cut in chunks.

8. Cook potatoes in salted water separately.

9. Cook meat for 3 hours total, then add potatoes and serve.

10.