I'll share my recipe, if you'll share yours, January 12, 2011

15 years ago

Capellini Gratin

Frank StittÃ¯Â¿Â½s recipe was simply seasoned with salt & pepperÃ¯Â¿Â½ I canÃ¯Â¿Â½t resist adding nutmeg to any gratin, and a little paprika gives just the tiniest bit of zing.

1 lb capellini

3/4 cup heavy cream

1 1/2 cup freshly grated Parmigiano

1/2 t freshly ground nutmeg

a pinch of paprika

sea salt

black pepper

butter

Lightly butter your baking dish of choice, and preheat the oven to 425F.

Cook the capellini according to the package directions until al dente.

While the pasta is cooking, stir together a slurry of the cream, half of the grated cheese, and the spices. Using a pasta spoon, scoop the pasta out of the water and into the cream mixture. Stir well to coat each strandÃ¯Â¿Â½ if it seems too dry, add it a bit of the pasta water. Let it sit for a couple of minutes.

Transfer the pasta to your baking dish. If you are using a muffin tin, fill each almost to the top with spirals of bunches of pasta. If you are using a baking sheet, just spread evenly. Now, if you still have some liquid in the bowl, pour enough on so you can just see it starting to show through the top layer of pasta. If you are out of liquid, get a bit more cream, and top it off. If you want crunchier pasta, donÃ¯Â¿Â½t fill it quite as high. Then, top off with the rest of the grated cheese.

Bake until the top is golden and bubbly. Let the gratin cool for 5 to 10 minutes to firm up before serving.

Garnish with fresh herbs, fried shallots, or a little pesto. Yum!

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Comments (2)

Marilyn Sue
15 years ago
Grandma's Cake

2 cups crushed vanilla wafers
1 cup chopped pecans
3/4 cup butter, softened
2 cups sugar
1 16-ounce can pumpkin
1 cup vegetable oil
4 eggs
1 1/2 cups cake flour
1 tsp salt
1 tsp baking soda
2 tsp baking powder
2 tsp ground cinnamon

Heat oven to 350 degrees. Grease and flour three round 8-inch cake pans. (I used a 9x13 glass baking dish).

In large bowl, combine wafer crumbs, chopped pecans and butter. Beat at medium speed, scraping bowl often, until crumbly. Press mixture evenly on bottom of pans.

In same bowl, combine sugar, pumpkin, oil and eggs. Beat 1 minute at medium speed.

Combine cake flour, salt, baking soda, baking powder and cinnamon. Add to pumpkin mixture. Beat at medium speed 3 minutes. Spread batter over crumb mixture in pans.

Bake 30-35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Invert onto wire rack and cool completely.

Caramel-Pecan Filling

3 cups powdered sugar
2/3 cup butter
4 ounces cream cheese, softened
2 tsp vanilla
1/4 cup caramel topping
1 cup pecan halves

In small bowl, combine powdered sugar, butter, cream cheese and vanilla. Beat at medium speed, scraping bowl often, until light and fluffy.

On serving plate, layer three cakes, nut side down, with 1/2 cup filling spread between the layers. With remaining filling, frost sides and top of cake. Spread caramel topping over top of cake, drizzling some over the frosted sides.

Sue
glenda_al
15 years ago
Ahhh the memories of these waffles

club soda waffles

2 cups good quality biscuit mix
1 egg shopping list
1/2 cup vegetable oil
1 1/3 cups club soda
How to make it
--------------------------------------------------------------------------------
Mix the ingredients well and pour on your waffle iron or frying pan griddle for fabulous tasting results.
This batter will not keep, so cook the entire batch and freeze the leftover waffles.
These heat up well in the toaster!
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I'll share my recipe, if you'll share yours, January 12, 2011

Comments (2)

Marilyn Sue

glenda_al

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