Caramel Sauce

1 1/2 cups white sugar
1/3 cup water, boling
2 tablespoons unsalted butter
1 1/4 cups heavy cream
1/2 teaspoon vanilla extract
1 pinch salt

Put sugar in a heavy sauce pan over medium heat. Cook, stirring often, until all of the sugar melts and becomes a caramel color. Add water (will sizzle/boil up), followed by butter and cream. Continue heating over medium heat, stirring occasionally, until smooth. Add vanilla and salt. Allow to cool at least 30 min before serving.

Essential White Cake

makes two 9" round cakes

3 C cake flour
1 Tbs baking powder
1/3 tsp salt
1 C unsalted butter, at room temperature and cut into tablespoon-sized pieces
1 C sugar
1 tsp vanilla
4 large eggs, at room temperature (put cold eggs in warm water for 10 min)
1 C whole milk

Spray two 9" round pans with cooking spray. Preheat the oven to 350 F

Sift flour, baking powder and salt. Set aside.

Beat the butter in a large mixer until sofe and creamy, about 2 min. Add sugar and beat for 3 min more.Scrape down the sides of the bowl and add vanilla. Beat in the eggs, one at a tim, scraping down the sides of the bowl as needed.

Add the flour mixture, a little at a time and alternating with splashes of milk, beginning and ending with the flour mixture, aim for about a quarter of the flour mixture and about a third of the milk in each addition. Beat on medium speed until smooth.

Divide batter evenly between the pans and smooth the top off with a spatula.

Bake for 25 min. Cool in pans for 9 min before unmolding onto a cooling rack to finish cooling.

Linda's Dill Pickles

several small cucumbers
bunch fresh dill
head of garlic, peeled
black peppercorns (optional)
dried chilis (optional)

6 cups water
2 cups white vinegar
1/2 cup pickling salt

quart mason jars with lids, sterilized

Thoroughly clean cucumbers, cutting off ends and any bruises.

Combine water, vinegar and salt. Bring to a boil.

In each hot jar, place a clove of garlic, a handful of dill, peppercorns and chili (if using). Pack each tightly with cucumbers and then ladle the vinegar mixture into the jars leaving 1/2" headspace. Put lids and rings on, gently tightening.

Place filled jars into a (boiling) waterbath canner and return to a boil. Keep jars submerged in boiling water for 5 minutes before carefully lifting them out and setting them on the counter to cool for 24 hours. Allow the cucumbers to brine for at least 2 months before opening.

Double or triple the brine as needed to accommodate the number of cucumbers you have.

Thai Chicken Tacos

For Chicken:

2 T lime juice
1 lb boneless, skinless chicken breasts or tenders, cut into 1/2" pieces
1/4 C fresh cilantro, chopped
1 large shallot, chopped
3 cloves garlic, minced
2 tsp soy sauce
1/2-1tsp crushed red pepper
1/2-1 tsp chili sauce
2 Tbs vegetable oil (or olive)

For Slaw:

2 C shredded napa cabbage
1/2 C shredded carrot
1/2 cucumber, cut into matchsticks
10 snap peas, cut in quarters
1/2 C sliced green onions
1/4 C fresh cilantro, chopped
1/4 C peanut butter
1/4 C + 2 Tbs rice vinegar

16 corn tortillias, heated

To make Chicken, combine everything except the oil and marinate at least one hour, up to overnight. Heat oil in a medium skillet, pour in chicken mixture and cook until done, about 5 min.

To make Slaw, combine veggies in one bowl. Mix peanut butter and vinegar with a whisk in a small bowl. Pour vinegar mixture over cabbage mixture, toss to coat.

To serve, layer 2 tortillias. Top with chicken and slaw. Serve with remaining slaw and garnish with lime wedges if desired.

Kentucky Butter Cake

1 C butter
2 C sugar
4 eggs
2 tsp vanilla
1 C buttermilk
3 C flour
1 tsp salt
1/2 tsp baking soda
1 tsp baking powder

Cream butter and sugar. Add eggs one at a time, followed by vanilla and buttermilk. In a separate bowl, mix flour, salt, soda and powder. Add this mix to the butter mix slowly, beating just until well incorporated.

Pour into a greased 10" tube pan (or a greased/floured bundt pan) and bake at 325 for 60-65 min, or until the top springs back when gently pressed. This can also be made in a loaf pan, but baking time may vary.

Broccoli and Tortellni Salad

6 slices of bacon
20oz fresh cheese tortellini
1/2 cup mayo
1/2 cup white sugar
2 tsp cider vinegar
3 heads fresh broccoli, cut into florets
1 cup raisins
1 cup sunflower seeds
1 red onion, finely chopped

Cook bacon, drain, crumble and set aside.

Cook tortellini in lightly salted water for 8-10 min or until al dente. Drain and rinse under cold water.

In a small bowl, combine mayo, sugar and vinegar to make dressing.

In a large bowl, combine broccoli, tortellini, bacon, raisins, sunflower seeds and red onion. Pour dressing over salad and toss.

Amy's Penne Gorgonzola

2 chicken breasts, pounded thin
salt and pepper
6 slices of bacon
1 sweet vidalia onion, chopped
8ox penne pasta
1 cup whole milk
d8 oz gorgonzola, roughly chopped
1/4 cup fresh parsley, chopped
1/3 cup walnut pieces
shredded parmesan for garnish

Bake or grill chicken seasoned with salt and pepper

In a large saute pan, fry the bacon until crisp. Remove and drain on paper towels, set aside to cool. Crumble into pieces. Drain grease from pan and heat a tablespoon of olive oil. Add the onion, season with salt and pepper and sautee until soft.

Cook pasta according to directions (start when chicken is 1/4 done)

Add the milk and thyme to the onion. Bring to a slow boil, add the cheese and parsley. Heat until the cheese is melted and sauce begins to thicken. Turn off heat and add drained pasta, tossing to coat.

Slice the chicken. Serve the pasta topped with sliced chicken, crumbled bacon, walnuts and parmesan.