XXIII. For To Make Tartys in Applis
Tak gode Applys and gode Spryeis and Figys and reyfons and Perys and wan they are wel ybrayed co-lourd wyth Safron wel and do yt in a cofyn and do yt forth to bake well.

“As American as motherhood and apple pie.”

Ingredients:

Instructions:

For the dough:

1. Sift the flour onto your countertop and make a well in the center. Add butter, confectioners' sugar, salt, milk, egg yolks, and vanilla extract to the well.
2. Mix ingredients using your finger in a circular motion until a paste forms. Then, use a pastry scraper to break up the dough into a crumbly mixture.
3. Perform the "fraisage" technique by rubbing a small portion of dough through your palms to distribute the butter and flour without overworking the dough. Repeat this with the remaining dough.
4. Knead the dough into a ball and ensure a spring-back effect when pressed. If the dough is too dry, add a little water; if too wet, add flour.
5. Shape the dough into a disc, wrap in plastic, and refrigerate for about 30 minutes.

For the filling:

1. Core, quarter, and slice the apples. In a pan, melt the butter and add the apples.
2. Add sugar (optional) and cook until the apples soften. Stir in vanilla extract and cook until the apples are tender, adding water if needed.
3. Pass the mixture through a food mill or use a food processor to puree into a compote.

Assembly and Baking:

1. Preheat the oven to 350°F (175°C).
2. Roll out the dough on a floured surface and line a tart pan or ring. Chill the dough while preparing the filling.
3. Spread the compote onto the bottom of the pastry. Arrange the remaining apple slices in a circular pattern on top.
4. Sprinkle with sugar and bake for 30 to 40 minutes or until the tart is golden and the apples are soft.

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1. Cream the Butter and Sugars: In a large bowl, cream together the butter, sugar, and brown sugar until light and fluffy.
   
   
2. Add Eggs and Vanilla: Add the eggs, one at a time, beating well after each addition. Then stir in the vanilla extract.
   
   
3. Mix Dry Ingredients: In a separate bowl, combine the flour, blended oatmeal, salt, baking powder, and baking soda. Gradually add this dry mixture to the butter mixture, mixing until just combined.
   
   
4. Add the Chocolate and Nuts: Stir in the chocolate chips, grated Hershey bar, and chopped nuts (if using).
   
   
5. Shape the Cookies: Drop rounded spoonfuls of dough onto a greased baking sheet. 
   
   
6. Bake: Bake in a preheated 375°F oven for 8 minutes, or until the edges of the cookies are golden brown. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
   
   Optional Freezing: If you want to freeze the dough for later, wrap it in plastic wrap and store it in the freezer. When you're ready to bake, thaw the dough and form the dough into rounds. Bake as directed above.

“I like chocolate chip cookies because
when mom takes them out of the oven
the chocolate chips are melted
and the cookie is soft and moist.
Also because they're sweet with chocolate
and well, they're cookies!” ~ Sarah (12 years old)

i like the choclity part
and its fun to eat them to
there really really REALLY good! ~ Jennifer (8 years old)

Instructions:

1. Brown the Onions and Garlic: In a large pot, sauté the onions and garlic until soft and golden.
   
   
2. Add the Tomatoes and Sauce: Add the tomato paste, fresh tomatoes, diced tomatoes, and pasta sauce to the pot. Stir in oregano, basil, salt, and pepper.
   
   
3. Simmer the Sauce: Bring the mixture to a boil. Once boiling, transfer everything to a crockpot or slow cooker. Let the sauce simmer for two hours. This long simmering time is key to developing deep, rich flavors.
   
   
4. Add Kidney Beans (Optional): If desired, add the kidney beans to the sauce and continue simmering for another hour.
   
   
5. Cook the Spaghetti: While the sauce is simmering, cook the spaghetti according to the package instructions. Drain and set aside. 
   
   
6. Serve and Enjoy: Spoon the sauce generously over the cooked spaghetti. Top with freshly grated Parmesan cheese. For an extra indulgent touch, serve with cottage cheese on the side for a "lazy lasagna" feel.

• Simmering is Key: The longer the sauce simmers, the richer and more flavorful it becomes. Make sure to give it the time it needs for the best results.
• Freezer-Friendly: This sauce freezes well, making it a great meal prep option. Simply store it in containers and pull it out whenever you need a quick, delicious dinner.

On Top of Spaghetti

On top of spaghetti,

All covered with cheese,

I lost my poor meatball,

When somebody sneezed.

It rolled off the table,

And on to the floor,

And then my poor meatball,

Rolled out of the door.

It rolled in the garden,

And under a bush,

And then my poor meatball,

Was nothing but mush.

The mush was as tasty

As tasty could be,

And then the next summer,

It grew into a tree.

The tree was all covered,

All covered with moss,

And on it grew meatballs,

And tomato sauce.

So if you eat spaghetti,

All covered with cheese,

Hold on to your meatball,

Whenever you sneeze.

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Ingredients:

Instructions:

1. Whisk the Vinegar and Flavorings: In a small bowl, whisk together the vinegar, salt, and freshly ground black pepper.
   
   
2. Add the Olive Oil: Gradually whisk in the olive oil until the vinaigrette is well combined. You can also pop all the ingredients into a Tupperware container and shake well for a quick method.
   
   
3. Taste and Adjust: Taste the vinaigrette and adjust the seasoning if needed. You can add more vinegar for tanginess or more oil for a milder flavor.

What's in My Salad*

Tips:

• Use Fresh Ingredients: The fresher the vegetables and olive oil, the better the vinaigrette and salad will taste.

• Flavor Variations: Feel free to experiment with different types of vinegar such as balsamic or red wine vinegar, and add mustard or honey for an extra layer of flavor.

• Meal Prep: Make extra vinaigrette to store in the fridge for later use—it keeps well for up to a week.

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Ingredients:

Instructions:

1. Make the Sauce: Brown the ground beef in a pan. Add the diced onion, tomato paste, diced tomatoes, oregano, salt, and pepper. Simmer for 30 minutes, allowing the flavors to blend.
   
   
2. Cook the Noodles: Boil lasagna noodles in salted water for about 8 minutes, or until just tender (al dente). Drain the noodles and set them in cool water to prevent them from sticking together.
   
   
3. Prepare the Cottage Cheese Layer: In a bowl, mix the egg, cottage cheese, and Parmesan cheese together.
   
   
4. Assemble the Lasagna: In a 9" x 13" pan, layer the lasagna starting with noodles. Follow with a layer of sauce, then a layer of the cottage cheese mixture. Repeat the layers: noodles, sauce, cottage cheese, until all ingredients are used.
   
   
5. Top with Cheese: Sprinkle the top layer with mozzarella and Parmesan cheese.
   
   
6. Bake: Bake in a 350˚ to 400˚F oven for 45 minutes to an hour. Then, place under the broiler for a few minutes to make the cheese crunchy and brown.

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Instructions:

1. Combine the marinade ingredients and marinate the salmon for several hours.
2. Preheat the oven to 350°F (175°C).
3. Bake the salmon for about 30 minutes or until it’s tender and fully cooked.
4. Optional: Sprinkle toasted sesame seeds on top for added crunch.

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