Cook The Books

Preheat oven to 375

CRUST INGREDIENTS

1 1/4 c flour
1/4 t salt
1/2 c butter
1/4 cup ice water

FILLING INGREDIENTS

1 c milk, 1/2&1/2, cream (You need one cup total so it can be just one or any combination.)
2 c filling (Leftovers are great here, just make sure they are cold or room temp. I used bacon, eggs, broccoli and sweet potatoes.)
1/4 t salt and pepper
6 eggs

DIRECTIONS

1) Combine flour and salt. Add butter that has either been cut into small pieces or grated and toss. If butter is in pieces squish between fingers to break them up. Slowly add water until a shaggy ball forms.
2) Lightly flour work surface and roll out dough to 1/4" thickness, turning frequently to make sure it doesn’t stick to counter.
3) Lay flat dough over the top of pie plate and trim any excess that hangs beyond one inch and crimp edges to edge of plate.
4) In large bowl beat eggs and combine milk mixture, grated cheese, salt and pepper.
5) Pour egg/milk mixture into prepared crust. Add filling and press down so it is incorporated with the eggs.
6) Bake for 40 minutes or until the mixture is just set.

INGREDIENTS

2 c flour
½ c sugar
½ t salt
2.5 t baking powder
½ c frozen butter
½ c cream or buttermilk
1 egg
1 t vanilla
1 cup add-ins (chocolate chips, fresh, dried or frozen fruit, nuts, etc) 

DIRECTIONS

1. Combine flour, sugar, salt and baking powder in a large bowl.
2. Grate butter on the large side of a grater. Toss the butter with flour mixture. 
3. Mix in add-ins with dry ingredients. 
4. In another bowl combine cream/buttermilk, egg and vanilla.  Add to dry ingredients and mix until just combined. Try to work the dough as little as possible.
5. Dump scone batter on a lightly floured work surface. Form dough, with your hands, into a round disk approximately nine inches across.
6. Cut scones into eight wedges, place on a baking sheet and refrigerate for at least 15 minutes. (Can be refrigerated overnight.)  
7. Once you are ready to bake, preheat oven to 400. Brush top of scones with cream and sprinkle sugar on top. Bake for 20 minutes or until golden.

INGREDIENTS

4 T butter
1/4 c flour
4 c milk-whole milk is best
12 oz grated cheese, I used Cheddar and Emmentaler, add more if you want (It’s so much better if you grate your own cheese. Trust me!)
3 T melted butter
1/2 c bread crumbs
1 lb cooked pasta

DIRECTIONS

1) Melt butter in large sauce pan and then add flour. Using a whisk combine and cook for and additional three minutes to get the raw flour taste out.

2) Slowly add the milk and and whisk to combine and to remove any lumps that may have formed. Continue to whisk over medium low heat until the sauce thickens. A good test for this is dipping the back of a spoon in the sauce and then while holding the spoon upright run your finger across the back. If the finger line remains you are ready for the next step. If not, cook longer until it does.

3) Off the heat add cheese and stir until all the cheese has melted. If you need to put it back on the heat for this to happen that’s ok-just make sure it’s low heat.

4) Add pasta to baking dish, 9x13 is a good option here but you could use a deep baking dish too. Poor milk/cheese mixture over pasta and stir until incorporated. 

5) If you are not adding bread crumb topping it’s ready.

6) If you want to add a crunchy topping, yum, mix the bread crumbs with melted butter and sprinkle over the top. Bake for 10 min at 375. 

Blueberry Muffins (Jordan Marsh)

INGREDIENTS

1/2 cup butter
2 cups flour (unsifted, blend of bread and pastry)
1 cup sugar
2 eggs
2 teaspoons baking powder
1/2 cup milk
1/2 teaspoon salt
2 1/2 cups blueberries
2 teaspoons sugar (for tops)
1 teaspoon vanilla

DIRECTIONS

On low speed, cream butter with sugar until fluffy. Add eggs one at a time and mix until blended. Sift dry ingredients; add to eggs-and-butter mixture, alternating with milk. Mash 1/2 cup of berries and stir into mixture by hand. Add the rest of the berries whole and stir by hand. Grease muffin tins well with butter; grease the top surface of the pans as well. Pile mixture high in each muffin cup, and sprinkle the sugar over tops.

Bake at 375 degrees for 30 minutes.

Falafel and Cucumber Sauce

SAUCE INGREDIENTS

1 cup Greek plain yogurt
1/2 cucumber - peeled if waxed, seeded and grated on largest holes
1 teaspoon dried dill weed
½ teaspoon salt and pepper to taste
1 tablespoon mayonnaise

FALAFEL INGREDIENTS

1 (15 ounce) can chickpeas (garbanzo beans), drained
1 onion, chopped
1/4 cup fresh parsley, chopped
2 cloves garlic, chopped
1 egg
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon salt
1 dash pepper
1 pinch cayenne pepper
1 teaspoon lemon juice
1 teaspoon baking powder
1 tablespoon olive oil
1 cup dry bread crumbs
oil for frying

DIRECTIONS

1. In a small bowl combine yogurt, cucumber, dill, salt, pepper and mayonnaise and mix well. Chill for at least 30 minutes.
2. In a large bowl mash chickpeas until thick and pasty. Add onion, parsley, garlic, egg, cumin, coriander, salt, pepper, cayenne, lemon juice,  baking powder and breadcrumbs. Mix to combine. I think hands are best. Form 10 to 12 balls and then flatten into patties. If you are using panko you might need to add another egg. 
3. Heat 3T oil in a large skillet over medium-high heat. Fry patties in hot oil until brown on both sides.
4. You can serve these as your protein on a salad, in a pita with lettuce and tomato or just straight up. Don’t forget the sauce!