Peanut Butter and Jelly Scones

Ingredients:

• 3 1/4 cups all-purpose flour
• 2/3 cup firmly packed light brown sugar
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1/2 cup cold unsalted butter, cut into pieces
• 1/2 cup chunky peanut butter, chilled
• 1/2 cup semisweet chocolate morsels (optional)
• 2/3 cup whipping cream, divided
• 2 teaspoons vanilla extract
• 2 tablespoons turbinado sugar
• About 3/4 cup strawberry jelly

Directions:

1. Preheat oven to 425 degrees.
2. Combine flour, brown sugar, baking powder and salt in a food processor. Pulse briefly until combined. Add butter, and pulse to make a coarse meal. Add peanut butter, and pulse briefly to disperse evenly. Be careful not to over mix.
3. Transfer dough to a large bowl. Add chocolate morsels, if desired. Make a well in center, and add 1/2 cup plus 1 tablespoon whipping cream and vanilla. Stir with a fork just until dry ingredients are moistened. Knead dough in bowl 2 or 3 times to incorporate dry ingredients in bottom of bowl.
4. Drop mounds of dough using a 1/3-cup measure onto a baking sheet lined with parchment paper. Smooth tops, and brush scones with remaining cream. Sprinkle with turbinado sugar. Make a deep indentation in center of each scone using thumb or the back of a small spoon; fill each with a scant tablespoon jelly.
5. Bake for 18 to 20 minutes or until scones are lightly browned around edges. Cool completely.

Pumpkin Spice Cookies

Ingredients:

• 3 tablespoons unsalted butter, room temperature
• 1/3 cup brown sugar
• 1/4 cup granulated sugar
• 1/2 cup canned pumpkin puree
• 1/2 teaspoon pur vanilla extract
• 1 large egg
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon pumpkin pie spice
• 1/4 teaspoon kosher salt
• 2/3 cup cream cheese, at room temperature
• 1/4 cup heavy cream
• 1/4 cup confectioners’ sugar

Directions:

1. Heat oven to 375 degrees.
2. Beat the butter, brown sugar, and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment until smooth. Add the pumpkin, vanilla, and egg and beat until combined.
3. Combine the flour, baking powder, baking soda, pumpkin pie spice, and salt in a medium bowl. Slowly add the flour mixture to the sugar and butter and beat on medium-low speed until fully incorporated.
4. Spoon heaping tablespoons of the mixture 2 inches apart onto parchment- or foil-lined baking sheets. Bake until puffed and cooked through, about 10 minutes. Let cool for 5 minutes.
5. Clean the mixer, then, as the cookies bake, beat the cream cheese, heavy cream, and confectioners’ sugar until smooth and spreadable.
6. Spread the flat sides of half of the cookies with the cream cheese frosting and top with remaining cookies. Or, spread the frosting on the tops of the cookies.

Bacon, Potato and Cheddar Frittata

From Cooks Illustrated

Ingredients:

• 12 large eggs
• 3 tablespoons half-and-half
• 8 ounces bacon (about 8 slices), cut crosswise into 1/4-inch pieces
• 1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
• 4 ounces cheddar cheese, cut into 1/4-inch cubes (about 3/4 cup)
• 3 scallions, sliced thin on the bias (about 1/3 cup)

Directions:

1. Adjust oven rack to upper-middle position, about 5 inches from heating element; heat broiler.
2. Whisk eggs, half-and-half, 1/2 teaspoon salt, and 1/4 teaspoon pepper in medium bowl until well combined, about 30 seconds. Set eggs aside.
3. Fry bacon in 12-inch nonstick oven-safe skillet over medium heat until crisp, about 9 minutes. Using slotted spoon, transfer bacon to a paper towel-lined plate; pour off all but 1 tablespoon of bacon fat.
4. Add potatoes to skillet and cook, stirring occasionally, until golden brown and tender, 15 to 20 minutes.
5. Stir cheddar, scallions, and bacon into eggs; add egg mixture to skillet and cook, using spatula to stir and scrape bottom of skillet, until large curds form and spatula begins to leave wake but eggs are still very wet, about 2 minutes. Shake skillet to distribute eggs evenly; cook without stirring for 30 seconds to let bottom set.
6. Slide skillet under broiler and broil until frittata has risen and surface is puffed and spotty brown, 3 to 4 minutes; when cut into with paring knife, eggs should be slightly wet and runny.
7. Remove skillet from oven and let stand 5 minutes to finish cooking; using spatula, loosen frittata from skillet and slide onto platter or cutting board. Cut into wedges and serve.

Kabocha Squash with Sausage and Apples

Ingredients:

• 2 Kabocha Squash, or some other small squash like accorn
• 1/2 pound mild italian sausage, not in the casing
• 1 apple, peeled, cored and diced
• 1 slice of sandwich bread, diced (optional)
• 1 onion, diced
• 1 teaspoon thyme
• Salt

Directions:

1. Preheat the oven to 350 degrees.
2. Cut the squash in half, and scoop out the seeds. Trim the top and bottom of the squash so that the halves sit level.
3. Place the squash in a high rimmed baking dish and pour in about an inch of water. Bake the squash for 45 minutes or until the squash is tender.
4. While the squash is baking, cook the sausage over medium heat until it begins to brown and brakes into small pieces, and then add the onions, apples and thyme. Add a pinch or two of salt. Cook until the onions are tender.
5. When the squash is done, remove it from the oven and drain the water from the pan. With the squash back in the pan, stuff the squash halves with the sausage mixture.
6. Place the oven rack 6-8″ from the broiler. Cook the squash under the broiler for 5-10 minutes or until the squash/sausage begins to brown on-top.

Potato and Leek Soup

Ingredients:

• 2 tablespoons butter or extra virgin olive oil
• 3 medium russet potatoes, peeled and cut into small cubes
• 3 leeks, white and light green parts only, washed and sliced into thin rings
• Salt and freshly ground black pepper
• 4 cups chicken stock (or vegetable stock)

Directions:

1. Heat the butter or oil in a large, deep pot over medium heat. When the butter melts or the oil is hot, add the vegetables. Sprinkle with salt and pepper and cook, stirring, until starting to soften, 2 or 3 minutes.
2. Add the stock, adjust the heat so it gently bubbles, and cook until the vegetables are very tender, about 20 minutes.
3. Use an immersion blender to blend about one quarter to one half of the chunks.
4. Add fresh herbs if using, such as chopped scallions and dill. Serve!