Chicken Cordon Swiss

2 chicken breasts
2 slices ham (lunch meat is fine)
2 small pieces of Swiss cheese (cut about the size of a piece of Lego)
1/2 C flour
1 egg, lightly beaten
1 C Panko bread crumbs
Pinch of pepper

• Prepare three bowls: Put the flour in the first bowl, egg in the second, and bread crumbs and seasonings in the third. Line them up in this order on your preparation surface.
• One at a time, place each chicken breast in a resealable bag and pound to approximately 1/4 thickness. A rolling pin works wonders for this step.
• Dredge each chicken breast in the flour bowl.
• Lay the floured chicken breast on a cutting board and place one slice of ham on top.
• Place the brick of Swiss cheese on top of the ham and wrap the ham around the cheese as best you can (like a little burrito with the ends tucked in. This will help contain the cheese once it melts).
• Wrap the chicken breast around the ham and cheese. Try to tuck the ends in a little bit.
• Carefully roll the chicken in the egg wash until completely coated.
• Carefully roll the chicken in the bread crumbs.
• Place the coated chicken in a hot skillet, seam side down. Heat until the bottom is golden brown. This step will help ensure your chicken stays wrapped up in a neat and tidy bundle.
• Transfer the chicken to an oven proof pan and bake at 350 F for about 35 minutes.

Gingersnaps (molasses cookies)

3/4 C shortening (or, we use butter)
1 C brown sugar
1/4 C molasses
1 egg
2 1/4 flour
2 t. baking soda
1/2 t. salt
1 t. ground ginger
1 t. cinnamon
1/2 t. ground cloves (or, we use allspice)

• Cream shortening, sugar, molasses, and egg together until fluffy.
• Sift remaining ingredients together.
• Stir into molasses mixture.
• Form smallish balls with hands. They should be a bit smaller than a golf ball.
• Roll in granulated sugar and place 2 inches apart on baking sheet.
• Bake in 375 F oven for 12 minutes.

Chocolate biscotti

1 3/4 cup flour
2/3 cup cocoa powder
2 tsp baking powder
pinch salt
1 1/4 cup sugar
1 1/2 cup walnuts
4 large eggs
1 tsp vanilla

• Preheat oven to 375 F
• Mix flour, cocoa, baking powder and salt in a bowl.
• Stir in sugar and nuts.
• Whisk eggs and vanilla and stir into flour mixture to form dough.
• On a lightly floured surface, press dough together.
• Divide in half and roll into logs the length of your baking pan.
• Place logs on baking pan and press down slightly.
• Bake for 30 minutes until well risen and firm.
• Cool logs in the pan. (I skipped this step and it worked out just fine)
• Cut into 1/2 inch thick slices with a sharp serrated knife.
• Place cut side down on paper-lined baking sheet.
• Bake for 20 minutes until dry and crisp.

Chickpea burgers

2 tsp olive oil
1 small onion, chopped
2 cloves garlic, minced
1 19-oz can chickpeas, drained
1/3 cup bread crumbs
1 egg
2 tbsp lemon juice
salt and pepper
1/8 tsp cayenne pepper

• Heat oil over medium heat and saute onion and garlic until they start to brown.
• In a food processor (or with a hand blender) mix chickpeas and onion mixture unitl course.
• Turn into a medium bowl and add bread crumbs, egg, lemon juice, and seasoning. Mix well.
• Form into patties and cook in a skillet over medium heat. About 4 minutes per side.

Harvest Apple Muffins

3 cups flour
2/3 cups sugar
4 tsp baking powder
1 tsp cinnamon
1 tsp salt
2 eggs
1 cup apple juice
1/4 cup oil
3 apples (chopped)

• stir all dry ingredients together in a large bowl
• in a medium bowl, beat egg and juice, adding oil and apples
• add to dry mixture and stir until well blended
• fill muffin tins quite full (the muffins actually shrink down as the apples cook)
• bake for 25-30 minutes at 375 F

Streusel coffeecake

Prepare a batch of the One-bowl White Cake.

In a small bowl, mix together 1/4 cup brown sugar, 2 tbsp flour, 1/2 tsp cinnamon. Add 1 tbsp melted butter; stir thoroughly with a fork. Sprinkle topping over cake batter in pan before baking.

One-bowl white cake

1 1/2 cup flour
2 tsp baking soda
1/2 tsp salt
3/4 cup sugar
1/2 butter (very soft)
1 egg
3/4 cup milk
1 tsp vanilla

• preheat oven to 350 and grease an 8-inch square cake pan
• in mixing bowl, combine flour, baking powder, salt and sugar; stir very thoroughly to mix.
• add butter, egg, milk and vanilla and beat at low speed until moistened, then at medium speed for one minute (scraping sides often)
• spread batter evenly in pan
• bake for 35-40 minutes until tester comes out clean.

Grilled Amaretto Peaches

4 or 5 peaches, halved and pitted

Sauce:
1 tablespoon butter
1/2 cup Amaretto
1/4 cup brown sugar, packed
1 teaspoon vanilla

• Heat all the sauce ingredients in a small saucepan until the sugar is dissolved. Remove from heat.
• Baste the enitre peach halves with the sauce and place them cut side down on the grill over medium-low heat. Cook them for about 3 minutes and turn.
• Spoon some of the sauce into each peach half and heat for another 4 or 5 minutes, until soft.
• Serve as a side dish or top with ice cream or lightly sweetened heavy cream for dessert. Serves 8-10.

Miranda's pizza dough recipe

1 package (2-1/4 tsp.) active-dry yeast
1-1/2 cups very warm water (110°F)
18 oz. (4 cups) all-purpose flour; more for dusting
1-1/2 tsp. salt
2 Tbs. olive oil

• Dissolve the yeast in the warm water and set aside.
• Meanwhile, put the flour and salt in a food processor fitted with the steel blade; process briefly to mix. With the machine running, add the water-yeast mixture in a steady stream. Turn the processor off and add the oil. Pulse a few times to mix in the oil.
• Scrape the soft dough out of the processor and onto a lightly floured surface. With lightly floured hands, quickly knead the dough into a mass, incorporating any bits of flour or dough from the processor bowl that weren't mixed in. Cut the dough into four equal pieces with a knife or a dough scraper. Roll each piece into a tight, smooth ball, kneading to push the air out. 
• If you want to bake the pizzas as soon as possible, put the dough balls on a lightly floured surface, cover them with a clean dishtowel, and let them rise until they almost double in size, about 45 minutes. Meanwhile, turn your oven on, with the baking stone in it, to let the stone fully heat. In just 45 minutes, the dough is proofed. These dough balls are ready to be shaped. 
• If you want to bake the pizzas tomorrow, line a baking sheet with a floured dishtowel, put the dough balls on it, and cover them with plastic wrap, giving them room to expand (they'll almost double in size), and let them rise in the refrigerator overnight. To use dough that has been refrigerated overnight, simply pull it out of the refrigerator about 15 minutes before shaping the dough into a pizza. 
• To freeze the dough balls, dust each one generously with flour as soon as you've made it, and put each one in a separate zip-top bag. Freeze for up to a month.It's best to transfer frozen dough from the freezer to the refrigerator the night before (or 10 to 12 hours before) you want to use it. But I've found that dough balls pulled straight from the freezer and left to warm up on the counter will be completely defrosted in about 1-1/2 hours. The dough is practically indestructible.

Shaping your pizza Put the proofed or thawed ball of dough on a lightly floured wooden board. Sprinkle a little more flour on top of the ball. Using your fingertips, press the ball down into a flat cake about 1/2 inch thick.

Flatten the ball into a cake. Flour your fingers -- and the board -- for easier handling.

Stretch the dough to a thickness of about 1/4 inch by using the backs of your hands or a rolling pin.

Rub a bit of flour onto a wooden pizza peel (or the back of a baking sheet). Gently lift the stretched dough onto the floured peel. Top the pizza, scattering the ingredients around to within 1/2 inch of the border.

Baking your pizza
Put a pizza stone or unglazed terra-cotta tiles on the lowest rack of the oven and heat the oven to 500°F. Ideally, let the stone heat in the oven for an hour.

Shake the peel (or baking sheet) gently back and forth to make sure the pizza isn't stuck. If it seems stuck, lift the edges up with a spatula and toss a bit of flour under the dough. Quickly slide the pizza onto the hot baking stone. Bake until the edges are golden, about 8 min. Using a peel, a wide spatula, or tongs, remove the pizza from the oven.

Quiche

2 eggs
1/3 cup milk
1 pinch pepper
1 large pinch nutmeg
1 frozen pie crust
2 pieces thickly sliced ham, chopped
1/2 pepper finely chopped

1/4 onion finely chopped
1/2 cup shredded Swiss cheese

• Whisk the eggs with the milk, pepper and nutmeg.
• Pour into the pie crust and add the ham, peppers and onions.
• Top with cheese and press in so that some of the egg mixture comes to the top.
• Bake at 400º F until the top is golden brown and firm to the touch.