Cranberry Chiffon Coconut Cream Cupcakes

1 1/2 cups sugar
1 1/3 cups flour
2 tsp baking powder
1/2 tsp salt
7 large eggs, room temperature
(2 whole eggs, 5 yokes) 5 whites reserved
3/4 cup Ocean Spray Cranberry Lime
1/2 cup vegetable oil
1 tbsp vanilla extract (clear)
1/2 tsp cream of tartar

Preheat oven to 325 degrees.  Whisk sugar, flour, baking powder and salt together.  In large bowl, whisk in two large eggs, 5 egg yolks (reserve whites in small bowl), juice, oil and vanilla.  Add dry ingredients to wet and mix until batter is smooth.  Beat whites until foamy (approx. 1 min) then add cream of tartar.  Beat on med/high speed until very stiff for several minutes.  Fold whites into batter until completely mixed.  Spoon batter into cupcake wells lined with cupcake papers.  Bake for approx. 12-14 mins, (ovens vary).  Cool before frosting.
Note:  While oven is hot you may at this point toast your coconut on cookie sheet.  DO NOT BURN!!!!  Remove cookie sheet from oven when coconut is toasted....cool.


Frosting:
2 cups Heavy whipping cream, very cold
1 small box instant vanilla pudding
1 cup coconut, toasted

Place medium size glass bowl and electric whisks in refrigerator to chill for several mins.  Cream whips better when utensils are cold.  Add cold cream to cold bowl and whip on high speed until starts to thicken.  Add box pudding and mix until fully blended.  Frost cupcakes and sprinkle with toasted coconut.

Chicken and Dumpling Buttermilk Biscuits

Chicken and Dumpling Biscuits
2 lbs chicken thighs
6 cups water
2 Tbs chicken base
6 carrots, peeled and diced
3 parsnips, peeled and diced
3 large celery stalks, diced
1 small onion, diced
2 large garlic cloves
1 Tbs herbs de provence (with lavender) (I make my own, see recipe on this blog)
4 Tbs butter (1/2 stick)
2 Tbs flour

1.  Boil chicken in water until cooked.  Remove chicken to cool.
2.  In same large pot add all ingredients (except butter and flour) to broth and simmer on med heat until vegetables are almost soft.
3.  In small pan melt butter, add flour and stir creating a roux. Cook for few mins.   Add to pot with vegetables, stirring.
4.  Pick chicken carefully from bone and place meat back into pot with vegetables, mix.  Discard bones.
5.  Add all contents of large pot to casserole dish.
6.  Add drops of biscuit dough on top, as shown in picture.  Bake for 20 mins then broil for addition 10 mins to brown.  Biscuit recipes below:


Biscuits:

• 2 cups all-purpose flour
• 2 teaspoons sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 8 tablespoons butter, cubed
• 3/4 cup Buttermilk
• 1.  In a large bowl combine flour, sugar, baking powder and salt together. Cut butter into mixture.  Add buttermilk.  Mix well. 
• 2.  Drop on top of your Chicken Soup mixture in large casserole dish.  
• 3.  Bake for 20 mins then broil for addition 10 mins to brown.

Veal Pizzaiola

Six Veal Steaks
fry oil
2 egss, beaten
2 cups seasoned bread crumbs
1/4 chopped leeks
2 cloves garlic, chopped
2 Tbs capers
1/4 cup sun dried tomatoes, sliced
Season with fresh basil or oregano
salt and pepper, to taste
1 lemon, juiced, optional

In large fry pan heat oil.  Beat eggs in bowl.  Add crumbs in another bowl.  Season steaks with salt and pepper.  Dip steaks in egg and then in crumbs then into hot oil.  Saute on both sides, remove from pan and place in serving plate.  Cover with Aluminum Foil to keep warm.  In same fry pan, on med-low saute leeks and garlic for 2-3 mins.  Add capers and sun dried tomatoes and any seasoning, if needed.  Pour on top of veal in serving plate.  Garnish with basil or oregano.  Squeeze lemon juice on top, if preferred.

Red Lentil Lemon Cream Soup

2 cups red lentil
1 qt chicken broth
1 garlic clove, chopped
1 Tbs Herbes de Provence
3 Carrots, peeled and diced
3 Parsnips, peeled and diced
3 celery stalks, peeled and diced
1 small onion, chopped
4 ozs Philadelphia Cream Cheese, warm
1 lemon, juiced

Boil in large pot red lentils and broth.  (water may be added during cooking to loosen up soup).  Add garlic, herbes, carrots, parsnips, onion and celery.  Cook until lentils are soft.  Puree soup.  Add warm cream cheese and lemon, mix.  Serve hot.

Lemon Lavender Shortbread Cookies

1 cup sugar
2 tsp dry lavender, chopped
1 Tbs lemon zest, grated
1 stick butter, room temp
4 ozs Philadelphia Cream Cheese, soften
2 cups flour
1 tsp salt

In large bowl combine sugar, lavender, zest, butter and cream cheese.  Mix with electric mixer until fully combined.  Add flour and salt, mix.  Wrap dough in wax paper and chill for 20 mins.  Remove and roll in 2-3 inch log, evenly across length.  Re-wrap and chill for 45 mins.
Preheat oven to 350 degrees.  Slice log into 1/4 inch slices and place on cookie sheet.  (line cookie sheet with parchment paper.  Bake for approx. 20 mins or until starts to brown on bottom of cookie.

Lettuce Wraps with Cream Cheese Hummus

4 ozs Philadelphia Cream Cheese
1 can Chick Peas, drained
4 strips bacon, fried
1 head Romaine Lettuce, washed
1/3 cup cilantro, fresh
2 Plum Tomatoes, washed and diced
1/4 cucumber, peeled and cubed
3 Tbs Red Onion, diced
Sea Salt, to taste

Cut lettuce in half.  Fry bacon, remove from pan and place on paper towels to drain excess grease.  In same frying pan lightly saute chick peas (with bacon grease), remove and add 3/4 of contents to processor (reserve the other 1/4 can).  Puree chick peas and cream cheese, opt sea salt to taste.  Prepare other toppings.  Arrange lettuce and spoon approx 1-2 Tbs of mixture into center of each piece of lettuce.  Add remaining toppings, including the reserved chick peas.  Sprinkle with cilantro and sea salt....Serve Cold

Fruit Pizza

Fresh Pizza Dough (approx. 20 ozs)
2 (8 oz) (Philadelphia) packages cream cheese
1/3 cup white sugar
1 container fresh strawberries
2 ripe bananas, peeled and sliced
1 pint fresh blueberries
1 kiwi, peeled and sliced
1/3 cup Nutella, warmed

Preheat oven to 350 degrees.  Roll out pizza dough.  *Note: I purchased dough from my local Pizza Parlor.  Place on grease and lined cookie sheet.  Bake until done (approx 15-20 mins).  Remove from oven and cool.  Start preparing fruit.  In small bowl mix softened cream cheese with sugar.  Spread on cooled dough.  Layer fruit as shown in picture.  Drizzle with warm Nutella.  Slice into quarters and place on serving dish.  Cut with sharp Chef Knife.