Classic Raisin Oatmeal Cookies

3/4 cup softened butter or margarine (It is important to softened butter!)
1 cup packed brown sugar
1/4 cup milk
1 large egg
1 teaspoon vanilla
1 cup all purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
3 cups quick or old fashioned oats
1 cup raisins
1 cup coarsely chopped walnuts (optional)
1/3 cup chocolate chips

Heat oven to 350F
Beat butter, sugars, milk, egg and vanilla in a large bowl until light and fluffy.
Combine flour, cinnamon, baking soda and salt in a separate bowl. Gradually add to butter mixture. Mix well.
Stir in oats, raisins, walnuts and chocolate chips.
Drop dough by tablespoonfuls onto ungreased cookie sheets.
Bake 12 to 15 minutes. Remove from cookie sheets and cool completely.

Other ideas:
White chocolate cranberry oatmeal cookies: Omit cinnamon and raisins. Add 1 cup cranberries, 3.4 cup white chocolate chips and 2 teaspoons grated orange zest.

Recipe adapted from Sun-Maid raisins recipe book

Mushroom Lasagna

From The Nest Website

Ingredients
1 large onion, finely chopped
1 pound cremini mushrooms, sliced
4 garlic cloves, finely chopped
3/4 teaspoon salt
2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
1 tablespoon unsalted butter
1/4 cup all-purpose flour
4 cups low-fat (1%) milk
3/4 cup grated Parmesan cheese
1 (15-ounce) container part-skim ricotta cheese
2 cups shredded fat-free mozzarella cheese
12 basil leaves, chopped
1 (8-ounce) box no-cook lasagna noodles

Preparation
1. Preheat the oven to 350ºF. Spray a 9 × 13-inch baking dish with nonstick spray. Spray a large nonstick skillet with nonstick spray and set it over medium-high heat. Add the onion and cook until softened, about 3 minutes. Add the mushrooms, garlic, and 1/4 teaspoon of the salt and cook, stirring, until the mushrooms are tender, about 5 minutes. Stir in the spinach and heat through.
2. Melt the butter in a large saucepan over medium heat. Stir in the flour and cook, stirring, 1 minute. Increase heat to medium high and whisk in 1 cup of the milk. Cook, until the mixture begins to thicken. Whisk in the remaining 3 cups milk. Cook, stirring frequently, until mixture simmers and thickens, about 8 minutes. Stir 1/2 cup of the Parmesan and the remaining 1/2 teaspoon salt; remove from the heat.
3. Stir the ricotta, mozzarella, and basil together in a large bowl. Fold in 1/4 cup of the white sauce. Spoon one-third of the white sauce into the baking dish. Layer in half the mushroom-spinach mixture, half the noodles and half the ricotta mixture. Repeat layers once. Pour remaining sauce over the top and sprinkle with the remaining 1/4 cup Parmesan. Bake until the sauce is bubbling and the noodles are tender, about 30 minutes. Cool 10 minutes, then cut into 12 (3-inch) squares.

Per serving (1 square): 257 Cal, 9 g Fat, 6 g Sat Fat, 0 g Trans Fat, 28 mg Chol, 465 mg Sod, 27 g Carb, 3 g Fib, 19 g Prot, 455 mg Calc.

Kkakdugi (cubed radish kimchi)

Recipe from Maangchi

Made my own version with lesser salt and fish sauce. Note to self: Do not use daikon, the kimchi will taste bitter.

Blog post on recipe:
http://www.maangchi.com/recipe/kkakdugi

The Ultimate Sticky Buns

Makes 9

Bon Appetit Magazine

These buns can be assembled the night before, needing only a final rise before baking.

Topping
1 3/4 cups chopped pecans (about 8 oz)
1/2 cup (1 stick) unsalted butter
3/4 cup packed dark brown sugar
3/4 cup heavy cream
1/3 cup honey
1/4 tsp kosher salt
1/4 tsp finely grated orange zest (optional)

Buns
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup packed dark brown sugar
3/4 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
1/8 kosher salt
Master Sweet Dough, chilled for 2 hours
All purpose flour for dusting
1 large egg
Coarse sea salt

Special Equipment: An 8x8x2" metal baking pan

Sweet Pretzels

Makes 12

Master Sweet Dough
All purpose flour for dusting
1 large egg white
6 tbsp pearl sugar

Info: Pearl sugar a coarse sugar used for decorating baked goods, is available at specialty foods stores.

Line 2 large baking sheets with parchment. Punch down dough; divide into 12 equal pieces.

Working with 1 piece at a time and keeping remaining dough covered with a kitchen towel, roll dough on a lightly floured surface into a 17" long rope. Form rope into a U shape. Lift top of left end; fold over or under opposite side; press together gently about two-thirds down from the top of right side. Lift right end up, fold over, and press in or tuck under, forming a pretzel shape. Repeat with remaining dough. Divide pretzels between sheets, spacing about 2" apart. Loosely cover with plastic wrap or a kitchen towel. Let dough rise in a warm, draft-free area until slightly puffed but not doubled in size, 30-40 minutes.

Meanwhile, arrange racks in upper and lower thirds of oven; preheat to 375F. Beat egg while and 2 tsp warm water in a small bowl. Brush each pretzel all over with egg wash, then sprinkle each with 1/2 tbsp pearl sugar. Bake for 10 minutes; rotate baking sheets and continue baking until pretzels are golden, 6-8 minutes longer. Let pretzels cool on a wire rack.

Serve warm or at room temperature.

Vanilla Cloverleaf Sweet Rolls

Serves 12

Bon Appetit Magazine

Master Sweet Dough
1 vanilla bean, split lengthwise
1 tbsp unsalted butter, melted
All purpose flour for dusting
1 tbsp (or more) whole milk

Special equipment: A standard 12-cup muffin pan

Follow directions for Master Sweet Dough, scraping in seeds from vanilla bean as directed.

Coat muffin pan cups with melted butter. Punch down dough; divide in half. Roll half of dough on a lightly floured surface into a 12" long log (cover remaining dough with plastic wrap). Cut log into 6 equal pieces. Cut 1 piece into 3 equal pieces. Roll each third into a 1" ball by cupping your hand and pushing dough against work surface as you roll it in a circular motion. Place 3 balls side by side in muffin cup. Repeat with remaining pieces, then with remaining half of dough.

Loosely cover pan with plastic wrap or kitchen towel and let sit in a warm, draft free area until dough rises about 1" above rim of muffin pan, 1-1 1/2 hours.

Arrange a rack in middle of oven; preheat to 375F. Brush tops of rolls with milk, then sprinkle each with 1/2 tsp sugar.

Bake until puffed and golden brown, 18-20 minutes. Transfer rolls to a wire rack, let cool, 10-20 minutes.

Master Sweet Dough

Makes 1 LB 10 Oz

Bon Appetit Magazine

2/3 cup whole milk
5 tbsp sugar, divided
1 3/4 tsp active dry yeast (one 1/4 oz envelope)
2 large eggs, room temperature
2 3/4 cups unbleached all purpose flour
1 tsp kosher salt
1/2 cup (1 stick) unsalted butter, cut into 1" pieces, room temperature, plus 1/2 tbsp, melted

North Carolina Coleslaw

8 servings

Bon Appetit magazine

3/4 cup coarsely grated onion (grated on large holes of box grater)
3/4 cup vegetable oil
1/4 cup ketchup
3 tbsp apple cider vinegar
1 tbsp sugar
1 1/2 tsp celery seeds
1 medium head of green cabbage, cored, thinly sliced (about 10 cups)
2 cups coarsely grated peeled carrots (about 3 large)

Whisk first 6 ingredients in large bowl. Add cabbage and carrots; toss. Season with salt and pepper. Cover and chill at least 2 hours.

Simple Brine for Poultry

3/4 cup plus 2 tbsp kosher salt
3/4 cup sugar
1 carrot, peeled, diced
1 large onion, peeled, diced
1/4 cup diced celery
2 large springs thyme
2 bay leaves
1 tbsp black peppercorns
1/4 tsp crushed red pepper flakes
1/4 tsp fennel seeds

Bring salt, sugar and 4 cups water to a boil in a very large pot, stirring until salt and sugar are dissolved.

Turn off heat. Add remaining ingredients to brine base. Refrigerate, uncovered, until cold.

Add 6 quarts cold water to pot. Add turkey. Place a plate on top of turkey to keep submerged.

Cover, chill for up to 72 hours. (The turkey will be moister and more flavorful if allowed to brine for full 72 hours. (For turkey up to 16 LB.)

Maple Pecan Refrigerator Cookies

Makes about 40

1 cup softened butter
1/3 cup sugar
3 tbsp real maple syrup
1 large egg yolk
1/2 tsp vanilla extract
2 cups flour
1 1/2 cups chopped pecans

Beat butter for 3 minutes or until creamy. Beat in sugar gradually. Add syrup, egg yolk, and extracts; beat well. Stir in flour and pecans.

Divide dough in half and shape into logs 2 inches in diameter. Wrap in plastic wrap or parchment and refrigerate until firm.

Preheat oven to 350F.

Cut logs into 1/2 inch thick rounds; arrange on greased cookie sheets. Bake for 18 to 20 minutes or until golden brown.

Pistachio Pound Cake

8-10 servings
From Bon Appetit Magazine

Chef Raymond Vandergaag dresses up this citrusy cake with whipped cream and truffled honey, an unnecessary but welcome gliding of the lily.

Nonstick vegetable oil spray
2 cups all purpose flour plus more
1 1/2 tsp kosher salt
1 tsp baking powder
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
5 large eggs
2 tbsp fresh lemon juice
2 tbsp fresh orange juice
2 tsp finely grated orange zest
1 tsp finely grated lime zest
1 cup shelled unsalted pistachios, coarsely chopped, divided

Penne with Pancetta, Sage, and Mushrooms

6 servings
From Bon Appetit Magazine

Red wine and pancetta add richness to the dish, but good beef broth really takes it to the next level.

1 1/2 cups low-salt beef broth
1 cup dry red wine
3 tbsp olive oil, divided
12 oz assorted fresh mushrooms (such as oyster, crimini, and stemmed shiitake), cut into large pieces
kosher salt and freshly ground black pepper
8 oz thinly sliced pancetta, coarsely chopped
6 tbsp (3/4 stick) unsalted butter, cut into 1/2" cubes
3 tbsp chopped fresh sage
1 tbsp chopped fresh rosemary
1 lb penne rigate
1 cup finely grated Parmesan (2 oz divided)