CLUB SANDWICH

THE CLUB SANDWICH IS ALSO KNOWN AS A CLUBHOUSE

SANDWICH.  IT MOST LIKELY GOT IT'S NAME BECAUSE 

OF IT'S POPULARITY AT RESORTS AND COUNTRY CLUBS.

THE CLUB SANDWICH IS MADE WITH YOUR CHOICE  OF POULTRY, 

(SUCH AS CHICKEN, TURKEY OR DUCK), CRISPY BACON,

 LETTUCE, JUICY RIPE TOMATO AND MAYONNAISE.  

IT CAN BE MADE WITH DOUBLE LAYERS WITH AN EXTRA SLICE OF 

BREAD SEPARATING THE LAYERS AND HELD TOGETHER WITH HORS D'OEUVRE 

STICKS.  TOASTED BREAD OR NOT, IT IS YOUR PREFERENCE, BUT  

THIS SANDWICH IS THE PERFECT COMBINATION OF FLAVORS, MAKING 

IT A MEAL ALL IN ITSELF.  THE CLUB SANDWICH HAS BEEN ENJOYED

 FROM GENERATION AFTER GENERATION, AND IS CERTAINLY HERE TO STAY.  

THIS SANDWICH MAKES A GREAT "ROAD TRIP" SANDWICH.  JUST PREPARE

THE INGREDIENTS AND PACK INDIVIDUALLY, TO ASSURE CRISPINESS AND FRESHNESS, THAT WILL LAST FOR HOURS, IN A COOLER.   

INGREDIENTS:

1 loaf Three Bakers MaxOmega Bread

1/3 cup mayonnaise

1 lb poultry, sliced

1/2 lb cooked bacon

4 medium tomatoes, sliced

2 cups romain lettuce, sliced

Directions:

1.  Generously spread approx. 1 tsp mayo on three slices of bread.  Add one slice of turkey on two of the pieces of bread.  Add 1 slice of bacon, split in half, to each slice of bread.  Top with lettuce and tomato slices.  Add one of the sandwiches to top of other sandwich.  Place third slice of bread on top, mayo side down.

2.  Add four toothpicks to sandwich to secure.  Slice into four quarters.  Serve.

Recipe makes approx. 10 sandwiches.  

Tiramisu Cookie Crust Pie

Tiramisu Cookie Crust Pie

Tiramisu Cookie Crust Pie

TIRAMISU  [tiramiˈsu], "Pick me up" dessert.  Take a bite of this gluten 

free version of a Tiramisu Pie.  So light, creamy and decadent.

This popular Italian dessert is traditionally made with layers of a vanilla custard

 of eggs and sugar, a whipped cream combined with mascarpone cheese, piled 

high with flavors of espresso, cocoa and Marsala Wine or other liquor.  

This dessert has a nice added touch of chocolate cookies, soaked in espresso and 

Marsala Wine between the layers, prepared in a chocolate cookie crust.  

Ingredients:
6 egg yolks
3/4 cups sugar, plus 1/2 cup
2/3 cups whipping cream, plus 1 1/2 cups
2 bags chocolate chocolate chip Snackers (Three Bakers)
5 TBS butter, melted
3 (8) ozs mascarpone cheese, softened or cream cheese
1 1/2 TBS cocoa powder, plus extra to topping
1/4 cup strong expresso coffee, cooled
1/8 cup marsala wine



Directions:
1.  Whisk together yolks and sugar in medium/high size sauce pan on medium heat.  Whisk in whipping cream a little at a time, stirring until boils.  Let boil for 1-2 mins.  Remove and slightly cool.  Put aside
2.  In food processor ground chocolate snackers really fine.  Place in bowl and add butter and mix together well.  Reserve 1 1/4 cups (put aside).  Add remaining crumbs to 9 inch round pie plate.  Spread evenly across bottom and half way up sides, pressing gently.  Bake in a 350 degree pre-heated oven for 10 mins.  Remove and cool.
3.  In medium size bowl add 16 ozs mascarpone cheese to yolk mixture.  Mix well on low speed with electric mixer.  Divide in half.  Add 1 1/2 TBS cocoa powder to 1/2 yolk/cheese mixture.  Add chocolate filling to pie plate, spreading across bottom evenly.
4.  Mix together coffee and marsala wine in small bowl.  Add 1/4 cup coffee/wine mixture to reserved 1 1/4 cups of crumbs.  Mix well, (crumbs will become clumpy).
5.  Add 1/2 crumb mixture to top of chocolate filling in clumps across filling.
6.  Add remaining cheese/yolk filling on top, spreading across evenly.
7.  Add remaining crumb mixture to top of in clumps, across filling.
7.  Add 1 1/2 cups cold whipping cream to cold bowl.  Add 1/4 cup sugar and 2 TBS coffee and wine mixture.  With cold electric beaters beat cream and sugar, on high until stiff peaks form.  Add 8 ozs mascarpone cheese.  Combine well on low speed.  Add to pie filling, spreading evenly across top of pie.  Top with cocoa powder.  Cover and refrigerate.

Optional:  Reserve chocolate crumbs for topping
Chill for 6 hours or over night.

Chocolate Tiramisu Crepe Cake

I have always wanted to make a Crepe Cake.  I knew the layers of cream 

would have to be light, not heavy in between the crepes for the cake to 

form and stand erect.  My first choice were layers of vanilla custard

and whipping cream.  Yes, Tiramisu had to be it.  Tying it all together with 

a rich, chocolate, shiny coffee glaze.  It is the perfect combination for this 

perfect dessert.  

Chocolate Crepe Ingredients: Makes 40 (6) inch crepes
9 eggs
2 1/2 cups flour
1/2 cup cocoa powder
2 cups cream or half and half
1/2 cup butter, melted
1/4 cup sugar
1/2 cup strong coffee ( I used Door County Lighthouse Blend)
1/2 cup marsala wine

Vanilla Custard Ingredients:
6 egg yolks
3/4 cup sugar
2/3 cup whipping cream
16 ozs mascarpone cheese, softened

Whipping Cream Ingredients:
2 cups whipping cream, cold
1/2 cup sugar
1 tsp vanilla, clear
8 ozs mascarpone cheese, softened

Chocolate Coffee Glaze:
1/2 cup heavy cream
2 TBS sugar
2 TBS strong Coffee
2 TBS marsala wine
6 ozs dark melting chocolate


Directions:
To make crepes:
1.  In large bowl whisk together all ingredients.  Batter should be loose consistency.  Heat 6 inch non stick skillet on med/high heat.  Spray pan with cooking spray.  Ladle approx. 1/4 cup of batter into pan.  Swirl batter around pan, covering bottom.  Place back onto burner.  Cook for 30 seconds.  Flip onto wax paper or parchment paper.  Spray skillet and repeat process to make approx. (40), 6 inch crepes.  Separate each crepe between wax paper.  Crepe may also be made the day before.  Wrap well and refrigerate until ready to use.
To make Vanilla Custard:
2.  In small saucepan mix yolks and sugar.  Combine well.  Turn burner on to med/high heat.  Add whipping cream, stir.  Cook until starts to boil, stirring.  Remove from heat.  Let cool for 30 mins.  Add mascarpone cheese, stir well.  Put aside.
To make whipping cream:
3.  Add whipping cream, sugar and vanilla to bowl.  Beat on high until peaks form.  Add mascarpone cheese.  Beat well until combined.  Put aside
To form crepe cake:
4.  Place one crepe onto serving cake plate.  Line bottom of crepe with strips of wax paper to protect cake plate from getting dirty.  Spread approx. 2 TBS of custard in center of crepe.  Spread, thinning and completely covering the crepe.  Place another crepe directly on top, pressing gently to adhere crepe to cream.  Spread approx. 2 TBS whipping cream on top of crepe, spreading evenly covering crepe.  Repeat process for remaining crepes switching back and forth from vanilla custard and whipping cream.  End layers with plain crepe on top.
To make chocolate coffee glaze:
5.  In saucepan on med/high heat add cream, sugar, coffee and wine.  Stir and heat for 2 mins.  Remove from heat.  Stir in chocolate.  Stir until completely melted.  Let sit until starts to thicken.  Pour over top of cake letting glaze drip down sides.  Refrigerate for 1 hour.  Remove wax paper strips and clean excess chocolate from plate.  Refrigerate for 3-4 hours before slicing.

Note:  Recipe may be cut in half.
         

Cinnamon Pecan Coffee Cake

This has got to be the moistest coffee cake ever.  

Truth be told.....I was craving pecan pie.  I wondered how it would 

work as a cake with the pecan pie filling marbled into it.  I also was looking

for deeper flavors.  That was when I grabbed the Cinnamon Pecan Flavored

Coffee I had in the cabinet, and made a pot.  No, not for drinking...to add into my

recipe.  I took one whiff of the almond extract and thats when I 

knew I had the perfect combination.  This coffee cake is so amazing!  

The aroma will linger for hours in your home.

Ingredients for Filling:
5 TBS butter
1 cup brown sugar
3/4 cups agave
1/2 tsp salt
1/4 cup Cinnamon Pecan Ice Cream Coffee (Door County)
1 tsp cinnamon
2 cups roasted pecans, chopped
1/2 tsp vanilla extract
1/2 tsp almond extract
3 eggs, beaten

Ingredients for cake:
1/2 cup sugar
5 TBS butter, room temp
1/4 cup sour cream
1/3 cup milk or half and half
2 egg whites
1/2 tsp vanilla extract
1/2 tsp almond extract
1 1/4 tsp baking powder
1 cup flour  (for gluten free version add 1/2 tsp xanthan gum)

Ingredients for glaze:
1/2 cup powdered sugar
1/4 cup Cinnamon Pecan Ice Cream Coffee (Door County)
1/8 tsp vanilla extract
1/8 tsp almond extract

Directions:
1.  In medium sauce on medium/high heat add butter, sugars, salt, coffee and cinnamon.  Stir until sugars are dissolved, approx. 4-5 minutes.  Remove from heat.  Add pecans and extracts, stir.  Let cool for approx. 20 mins.
2.  Add eggs and fold well into mixture.  Put aside.
3.  Preheat oven to 350 degrees.
4.  In large mixing bowl add sugar and butter.  Whisk well until sugar dissolves.  Add sour cream, milk, egg whites, vanilla and almond.  Whisk.
5.  Mix together baking powder and flour in small bowl.  Add to wet mixture.  Whisk well.
6.  Place fitted parchment paper circle at bottom of 10 inch round baking pan or bundt pan.  Spray bottom and sides, with cooking spray.
7.  Add a 1/3 of pecan filling to bottom of baking pan.  Spread evenly across pan.  Add half of cake mixture on top, spreading carefully across pan.  Add another 1/3 of filling, then remaining cake mixture.  Top with remaining 1/3 of filling.
8.  Bake for 20 mins, covered with aluminum foil.  Remove and bake another 20 mins uncovered.
Cool completely
9.  To make glaze:  whisk all ingredients in bowl.  Drizzle over cake

Fig Coffee Goat Cheese Spread

Goat Cheese Coffee Fig Spread

Feast your eyes on this!!! What can I say...this little appetizer was the most 

Picture - Perfect spread to serve, at our latest gathering.  And tasty too.

Everyone loved the combination of flavors of the savory and sweet.  

The bread toasts worked perfect with the spread, since they were 

cut into little triangles, making them easy to grab, spread or dip.

  So go ahead and dive right in.  Everyone else did.

Ingredients:
1/4 cup walnuts
1 TBS Thyme
8 ozs goat cheese
3/4 cup strong espresso coffee, brewed and cooled (divided)
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 cup prepared balsamic glaze
1/2 cup figs, chopped
1 loaf Three Bakers White Bread


Directions:
1.  In small food processor add walnuts and thyme.  Pulse a few times to reduce size of walnuts pieces.  Spread on bottom of 4 inch springform pan.  See Note
2.  In small mixing bowl add cheese, coffee, garlic and onion.  Mix well.  Add to springform pan and spread evenly across top.  Cover and chill for at least 4 hours.
3.  Remove from springform pan and place on serving plate.
4.  Drizzle balsamic glaze over top.  Add sliced figs, chopped figs, thyme sprigs and chopped walnuts pieces.

Serve with Three Bakers White Bread triangles.  
(Trim off crust, optional.  Place on baking sheet and bake for 10 mins, or until browned)

Note: If you do not have a springform pan you can mold goat cheese mixture into a ball in plastic wrap and chill.  

Breakfast Strata with Homemade Breakfast Sausage

Oh No, we lose an hour sleep on Day Light Savings Morning!  

Well, not really if you make this easy, Breakfast Strata (Casserole).  

This delicious Strata is literally put together, the night before.

Just pop this lovely prepared dish, into the oven the next morning.  

You will have breakfast before you realize it. 

Ingredients for Strata

8 slices Bread

8 tsp dijon mustard

2 TBS olive oil

2 TBS butter

breakfast sausage (see recipe)

1 cup onions, chopped

1 cup spinach, chopped

1 cup mushrooms, sliced

8 ozs Extra Sharp Cheddar Cheese, shredded. (I like Cabot)

12 large eggs, beaten and seasoned with salt

1 1/2 cups whole milk

2 cherry peppers, chopped

Homemade Breakfast Sausage

1.25 lb ground Pork

1/4 c brown sugar

2 Tbs ground sage

1/4 tsp ground cloves

1/4 tsp salt

1/4 tsp red pepper flakes

Directions for Sausage:

1.  Mix all ingredients together in bowl.  Put aside

Directions:

1.  Spray large baking dish with cooking spray.

2.  Spread 1 tsp dijon mustard on top of each slice of bread.  Place in baking dish (mustard side up).  Cut bread if needed to fit, covering bottom of dish.

3.  In large skillet heat oil and butter on med/high.  Add sausage mixture.  Cook until almost browned.  Add onions, spinach and mushrooms.  Season with salt and pepper.  Sauté until veggies are soft.  Approx. 8-10 mins.  Pour on top of bread in baking dish.

4.  Shred cheese.  Sprinkle on top of sausage/veggie mixture

5.  Beat eggs and milk in bowl.  Season with salt.  Pour over top of cheese.  Shake dish to assure egg mixture gets in between slices of bread.  Top with chopped cherry peppers.  

6.  Cover with aluminum foil and refrigerate overnight.

7.  Next morning:  Preheat oven to 350 degrees.  Bake covered for 30 mins.  Remove cover and bake for an additional 25-30 mins, or until egg is completely cooked.

Serves 8-10 

Open Faced Cubano Sandwich with Creamy Mustard Pickle Sauce

Ingredients:
1 TBS Olive Oil
1 TBS butter
1/4 cup diced onion
1 small garlic clove, chopped
2 TBS white wine
3/4 cup heavy cream
2 TBS mustard
2 TBS Sriracha Sauce
1/3 cup Dill Pickle, diced
1/4 cup pimento, diced (for garnish)
2 slices toasted bread
1 cup roasted pulled pork
4 slices ham
6 slices Swiss Cheese


Directions:
1.  In medium size skillet heat oil and butter on med/high heat.  Saute onion and garlic until soft, approx. 5 mins.  Deglaze pan with wine, stir.  Stir in cream, mustard and Sriracha Sauce.  Simmer for 2 mins.  Remove from heat.
3.  Preheat oven to 350 degrees.
4.  Layer pork, ham and swiss on top of toasted bread.  Pour sauce over top.  Bake for approx. 8-10 mins, or until Swiss cheese is melted.  Remove from oven and garnish with pimentos.  Serve

Makes two open faced Sandwiches