Leisure World Presents: Manors in the Kitchen Fall/Winter 2023

Leisure World

Manors in the

Kitchen Fall/Winter 2023

Leisure World, Mesa •

Manors in the Kitchen • Appetizers 1

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Manors in the

Kitchen

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Index Appetizers

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Entrees

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Desserts

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Manors in the

Kitchen

Appetizers

Fall/Winter 2023

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Leisure World, Mesa •

Manors in the Kitchen • Appetizers 5

ANTIPASTO ROLL-UPS Francesca Zani

INGREDIENTS ¼ cup finely chopped pepperoncini ¼ cup finely chopped pitted Kalamata olives 2 cloves garlic, grated ½ teaspoon kosher salt 3 tablespoons extra-virgin olive oil, divided All-purpose flour, for surface 1 sheet frozen puff pastry, thawed (from a 17.3-oz box) 8 thin slices Provolone 8 thin slices salami 8 thin slices pepperoni 8 strips roasted peppers ¼ cup grated Pecorino Romano

INSTRUCTIONS Line a large baking sheet with parchment. In a small bowl, combine pepperoncini, olives, garlic, salt, and 2 tablespoons oil.

On a lightly floured surface, roll sheet of pastry to a 10”x10” square, if needed. Spread pepperoncini mixture over pastry. Cut into 8 rectangles.

Place 1 Provolone slice on each rectangle. Top with salami, pepperoni, and roasted red peppers.

Starting from short side, roll dough into a tight log and arrange seam side down. Brush tops with the remaining 1 tablespoon oil.

Sprinkle with Pecorino Romano. Transfer to prepared sheet and refrigerate until cold, about 20 minutes.

Preheat oven to 400°. Bake roll-ups until golden brown and puffed, 20 to 25 minutes.

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Leisure World, Mesa •

Manors in the Kitchen • Appetizers 7

CRAB RANGOON Justin Sullivan

Ingredients 1 (8-oz) block of cream cheese, softened 3 tablespoons finely sliced chives 1 teaspoon low-sodium soy sauce ½ teaspoon garlic powder 6 oz lump crab meat, picked over 1 large egg 25 wonton wrappers Neutral oil, for frying (4 to 6 cups) Instructions In a large bowl, stir together cream cheese, chives, soy sauce, and garlic powder until smooth. Fold in crab. In a small bowl, whisk egg until blended.

Place about 1 tablespoon crab mixture in the center of a wonton wrapper. Using your finger or a small brush, lightly rub edges of wrapper with beaten egg (this will help seal the wontons).

Bring all 4 corners together above center of wrapper and pinch to enclose, moving your fingers down along the edges and forming an “X” shape. Arrange on a large plate or sheet tray. Repeat with remaining crab mixture.

Refrigerate formed crab rangoon for 1 hour.

Into a large heavy pot or Dutch oven fitted with a deep-fry thermometer, pour oil to a depth of 3” to 4”. Heat to 350°. Working in batches of 4 to 5, fry rangoon until golden brown, 3 to 4 minutes.

Transfer to a paper towel-lined plate to drain.

DUCK SAUCE (Optional)

INGREDIENTS ½ cup. Apricot preserves 2 teaspoon unseasoned rice vinegar 1 teaspoon low-sodium soy sauce

INSTRUCTIONS In a small bowl, mix apricot preserves, vinegar, soy sauce, and 2 tablespoons hot water until smooth. Refrigerate until ready to use.

8 Manors in the Kitchen • www.lwca.com • Fall/Winter 2023

CRANBERRY BRIE BITES Sam Hu

Ingredients cooking oil spray 1 sheet of frozen puff pastry, thawed in the refrigerator all-purpose flour (for rolling the dough) 4 ounces Brie cheese (½ wheel of brie) ½ cup whole berry cranberry sauce (not jellied) ¼ cup raw pecans, chopped 2-3 springs fresh rosemary, cut into 24 Preheat oven to 375F. Grease a 24-cup mini muffin pan with cooking spray oil.

INSTRUCTIONS On a lightly floured surface, unroll the thawed sheet of puff pastry into a 10x14-inch rectangle. Cut into 24 squares (4 columns and 6 rows).

Gently take each square and place them into the muffin tin slots to create a little pastry cup. Use a fork to lightly prick the bottom of each pastry cup.

Chop the brie into 24 small pieces (½-inch pieces), and place one piece into each of the pastry cups in the mini muffin tray.

Top each piece of Brie with 1 teaspoon cranberry sauce. Evenly divide the pecans on top and top with a piece of rosemary.

Bake for 15 minutes, until the puff pastry is golden brown on the edges.

Let the bites cool in the pan for 5 minutes, then serve warm or at room temperature. Optionally, sprinkle a little flaky salt on top and serve.

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Leisure World, Mesa •

Manors in the Kitchen • Appetizers 9

CREAM CHEESE HERB BISCUITS Lyda Jones Burnette

INGREDIENTS Cooking spray 2 cups. Soft wheat self-rising flour (such as White Lily), plus more for work surface ½ teaspoon kosher salt 4 tablespoons cold unsalted butter, cut into pieces, plus 2 tablespoons, melted, divided 2 oz. cold cream cheese, cut into pieces 2 oz. Asiago, grated (about ½ cup) ½ cup whole milk 1 clove garlic, pressed 1 tablespoon chopped fresh chives 1 tablespoon chopped fresh parsley ½ teaspoon freshly ground black pepper

INSTRUCTIONS Preheat oven to 450°F. Lightly grease a rimmed baking sheet with cooking spray. Whisk together flour and salt in a bowl. Cut in butter and cream cheese with two forks. Stir in cheese. Make a well in the center and add milk, garlic, chives, parsley, and pepper. Stir with a wooden spoon just until combined.

On a well-floured work surface, pat dough into a rectangle using well-floured hands. Fold dough in half, and pat again into a rectangle. Repeat two times, until dough is smooth and no longer sticky.

Pat dough to 1/2-inch-thickness. Cut into circles with a 2 3/4-inch cookie cutter. Place biscuits, touching, on prepared baking sheet.

Brush tops with the remaining 2 tablespoons melted butter. Gather scraps together and repeat.

Bake just until golden brown, 12 to 15 minutes.

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Leisure World, Mesa •

Manors in the Kitchen • Appetizers 11

PUMPKIN DEVILED EGGS Lindsay Funston

INGREDIENTS 12 large eggs ½ cup mayonnaise Juice of ½ lemon 1 ½ teaspoon Dijon mustard Kosher salt Freshly ground black pepper 2 teaspoons paprika 4 chives, cut into small pieces

INSTRUCTIONS Place eggs in a single layer in a saucepan and add enough water to cover eggs with 2” of water. Bring to a boil, then reduce heat and cook, covered, 1 minute. Remove from heat and let sit, covered, for 14 minutes, then rinse under cold water.

Crack shells and carefully peel under cool running water.

Halve eggs lengthwise. Spoon out yolks into a small bowl and place whites on a serving platter. Using a fork, mash yolks, then stir in mayonnaise, lemon juice, and Dijon and season with salt and pepper.

Spoon mixture evenly among egg whites and smooth top.

Carefully dust paprika all over yolk mixture, completely covering yolk. Use a sharp paring knife to make ridges down the paprikadusted yolk to look like a pumpkin.

Place chive above egg mixture to look like a stem before serving.

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Leisure World, Mesa •

Manors in the Kitchen • Appetizers 13

HOLIDAY SALAD WITH APPLE CIDER DRESSING Detoxinista

INGREDIENTS APPLE CIDER DRESSING: 3 tablespoons raw apple cider vinegar ⅓ cup extra-virgin olive oil 1 tablespoon spicy brown (or Dijon) mustard 1 clove garlic , minced 2 to 3 tablespoons honey ¼ teaspoon fine sea salt ¼ teaspoon ground black pepper SALAD ASSEMBLY: 1 pound mixed greens* 1 large apple , thinly sliced ¼ large red onion , thinly sliced ½ cup dried cranberries ½ cup pecans ½ cup crumbled gorgonzola

INSTRUCTIONS To prepare the dressing, combine the vinegar, olive oil, mustard, garlic, honey, salt, and pepper in a 12-ounce glass jar with a lid. Start with just 2 tablespoons of honey and add the other tablespoon if you’d like the dressing to be sweeter. (My family prefers using all 3 tablespoons.) Stir well, until the dressing looks well mixed, and set it aside.

To assemble the salad, add the leafy greens to a large salad bowl, and top them with the sliced apples, onions, dried cranberries, and pecans. You can add the blue cheese on top, too, or serve it on the side with a spoon, for guests who might not enjoy cheese.

Pour the dressing generously over the salad, just before serving, and toss well to make sure everything is well coated. You might not need to use all of the dressing, but any leftovers will keep well in the fridge for up to 5 days in an airtight container. (This dressing can also be made in advance, for an easier holiday meal. Chop the apple and onion, and assemble the salad shortly before serving, so the apple won’t brown.)

Nutrition information is for 1 of 8 servings, assuming you use all the dressing and toppings. This information is automatically calculated using generic ingredients, and is just an estimate, not a guarantee. *I buy a big box of mixed greens from the store, since they already come triple-washed and save time for the holidays. You can also use a large head (or two) of romaine lettuce, and finely chop it so it’s easy to serve for your guests.

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Leisure World, Mesa •

Manors in the Kitchen • Appetizers 15

POMEGRANATE SALAD Ali- Gimmie some Oven

INGREDIENTS 10 ounces greens (I used half arugula, half little gems) 1 apple, thinly sliced 1 avocado, thinly sliced 1 medium fennel bulb, very thinly sliced 1 medium pomegranate (about 1.5 to 2 cups arils), separated 1 cup walnut halves, roughly chopped and toasted 2/3 cup shaved Parmesan cheese, separated 1 batch shallot vinaigrette INGREDIENTS 10 ounces greens (I used half arugula, half little gems) 1 apple, thinly sliced 1 avocado, thinly sliced 1 medium fennel bulb, very thinly sliced 1 medium pomegranate (about 1.5 to 2 cups arils), separated 1 cup walnut halves, roughly chopped and toasted 2/3 cup shaved Parmesan cheese, separated 1 batch shallot vinaigrette INSTRUCTIONS Toss the salad. Combine the greens, apple, avocado, fennel, half of the pomegranate arils, walnuts, and half of the Parmesan in a large mixing bowl. Drizzle evenly with the shallot vinaigrette and toss gently until evenly combined.

Serve. Serve immediately, garnished with the remaining pomegranate arils and Parmesan and a few twists of freshly-ground black pepper. Enjoy!

16 Manors in the Kitchen • www.lwca.com • Fall/Winter 2023

THREE CHEESE PUMPKIN PULL-APART BREAD Lauren Grier

INGREDIENTS: 1 sourdough boule or large loaf 1 cup pumpkin puree 3 tbsp brown sugar 2 tbsp maple syrup 1 tbsp lemon juice 1/2 tsp ground cinnamon 1/4 tsp kosher salt 2 tbsp unsalted melted butter 1/2 cup slices brie 1/4 cup shredded fontina 1/4 cup shredded mozzarella Fresh thyme, for garnish Fresh sage, for garnish Fresh rosemary, for garnish

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INSTRUCTIONS Preheat your oven to 350 degrees. Spray a baking sheet with nonstick cooking spray. Using a small knife, crosshatch the boule or loaf making scores every inch in both directions and making sure to not slice to the bottom.

Next, take the brie and slice it into small inches so you can stuff it easily into the bread.

In a medium bowl combine pumpkin, brown sugar, maple syrup, lemon juice, and salt. Pour the melted over the boule or loaf making sure it gets between the cracks. Do the same thing with the pumpkin butter.

Next, stuff the brie into the bread followed by the fontina and mozzarella. Bake the bread for about 20 minutes or until all the cheese has melted.

Remove from oven and garnish with herbs.

Leisure World, Mesa •

Manors in the Kitchen • Appetizers 17

HOT HAM AND CHEESE PINWHEELS Kevin and Amanda

INGREDIENTS PINWHEELS: 1 can Pillsbury refrigerated Classic Pizza Crust ¾ lb. deli ham (thinly sliced, but not shaved) 12 slices Swiss cheese (thinly sliced) GLAZE: ½ cup (8 tablespoons) butter 2 tablespoons brown sugar 1 tablespoon Worcestershire sauce 1 tablespoon Dijon mustard 1 tablespoon poppy seeds INSTRUCTIONS Preheat over to 350 degrees F. Coat a 9x13-inch baking dish with cooking spray.

Unroll pizza dough onto a cutting board and press into approximately a 13x18-inch rectangle. Top with ham and cheese slices, Starting on the longer side of the rectangle, roll up the edge tightly. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. Cut into 12 slices, approximately 1-inch wide. Arrange in prepared baking dish.

Next combine the butter, brown sugar, Worcestershire sauce, mustard, and poppy seeds in a sauce pan over medium heat. Whisk until the butter is melted and the glaze is smooth and combined.

Pour evenly over the rolls.

Cover and refrigerate for up to 24 hours or bake, uncovered for 25

minutes until golden and browned. Enjoy!

18 Manors in the Kitchen • www.lwca.com • Summer 2023

SPINACH ARTICHOKE DIP Cooking Classy

INGREDIENTS 8 oz. cream cheese, well softened 1/4 cup sour cream 1/4 cup mayonnaise 1 garlic clove, minced (1 tsp) 2/3 cup (76g) finely shredded parmesan cheese 1/2 cup (56g) finely shredded mozzarella cheese Pepper, to taste 1 (14 oz) can quartered artichoke hearts, can liquid drained, squeeze artichokes to drain excess liquid, chopped 6 oz. frozen spinach, thawed, squeezed to drain excess liquid.

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INSTRUCTIONS Preheat oven to 350 degrees. Spray a small (1 quart) baking dish with non-stick cooking spray.

In a mixing bowl stir together cream cheese, sour cream, mayonnaise, garlic, parmesan, mozzarella, and pepper.

Stir in artichokes and spinach.

Spread mixture evenly into prepared baking dish. Bake in preheated oven until heated through and melty, about 20 minutes.

Serve warm with tortilla chips, crackers, or toasted baguette slices.

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Leisure World, Mesa •

Manors in the Kitchen • Appetizers 19

ROSEMARY FOCACCIA BREAD Jeanine Donofrio- Love and Lemons

INGREDIENTS 1¾ cups warm water, 105° to 115°F 1 (¼-ounce) package active dry yeast, (2¼ teaspoons) 1 tablespoon cane sugar 3½ cups all-purpose flour, plus more for kneading 1½ cups whole wheat flour 1 tablespoon sea salt ½ cup extra-virgin olive oil, plus more for brushing 1 bulb Roasted Garlic, optional 2 tablespoons chopped rosemary ½ teaspoon red pepper flakes, optional INSTRUCTION In a medium bowl, stir together the water, yeast, and sugar. Set aside for 5 minutes, until the yeast is foamy.

In the bowl of a stand mixer fitted with a dough hook attachment, place the flours, salt, ¼ cup of the olive oil, and the yeast mixture and mix on medium speed until the dough forms a ball around the hook, 5 to 6 minutes.

Transfer the dough to a lightly floured surface and knead several times, sprinkling with more flour, as needed, and form into a ball.

Brush a large bowl with olive oil, and place the dough inside. Cover with plastic wrap and set aside to rise until doubled in size, 40 to 50 minutes.

Coat a 10 × 15-inch rimmed baking sheet with the remaining ¼ cup olive oil. Punch the dough down, transfer to a lightly floured surface, and knead several times. Place the dough in the pan and press to spread it out to the pan’s edges. Flip the dough over and spread it to the edges again. Make indentations with your fingers, every few inches apart, all over the dough. Cover the baking sheet with plastic wrap and allow the dough to rise until it has doubled in size, about 40 minutes.

Preheat the oven to 425°F. Remove the plastic wrap. Cut the roasted garlic cloves in half and push them into the surface of the dough.

Sprinkle with the rosemary, and red pepper flakes, and bake for 20 minutes, until golden brown.

20 Manors in the Kitchen • www.lwca.com • Fall/Winter 2023

SOFT PRETZELS WITH BEER CHEESE DIP Fox and Briar

INGREDIENTS For the Pretzels: 12 ounces beer (such as a lager) 1 tablespoon sugar 2 teaspoons kosher salt 1 package active dry yeast (2 ¼ teaspoons) T SP2ECIALISTS ounces unsaltedFOR butter, ALL meltedSE ASONS 22 ounces all-purpose flour (about 4 ½ cups) 10 cups water 2/3 cup baking soda 1 egg yolk beaten with 1 tablespoon water Kosher salt (or pretzel salt) for topping Vegetable oil for bowl

EATING

For the Beer Cheese Dip: 4 ounces cream cheese softened ¾ cup grated white cheddar ¾ cup grated mozzarella, divided ¼ cup beer (recommend a lager) 1 teaspoon garlic powder A few dashes hot sauce 1 tablespoon chopped parsley, optional for garnish

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INSTRUCTIONS Warm the beer to 110-115°F. In a stand mixer with the dough hook attached, add the warm beer, sugar, kosher salt, then sprinkle the yeast on top. Let the mixture sit for about 5 minutes, or until it starts to get foamy.

Add the butter and the flour. Turn the mixer to low to medium speed and mix until dough comes together.

Increase the mixer speed to medium and knead for 4-5 minutes.

Dough should be smooth and clinging to the dough hook (not stuck to the side of the bowl).

In a clean bowl, add enough oil to coat the inside of the bowl (can spray with cooking spray or add about 1 teaspoon of oil and brush to coat inside of bowl) Quickly form the dough into a ball and place in the bowl, turning once to coat the dough in oil.

Cover with plastic wrap and a tea towel, then allow to rise for about 1 hour, until dough has doubled in size.

Preheat oven to 425°F. Line two baking sheets (Use silpat or parchment paper sprayed with cooking spray) In a large pot, bring 10 cups of water and the baking soda to a boil.

Meanwhile, shape pretzels. Turn the dough onto a lightly oiled surface and divide it into 8 pieces. Flatten each piece into a rectangle, then roll into a cigar shape. Pinch the seams together. Then roll the

Manors in the Kitchen • Appetizers 21

dough out into a 24-inch rope. Bring the two ends of the rope up to form a “U” shape. Twist the two end pieces around each other once, then cross the end pieces back down to the bottom of the “U” to complete the pretzel shape.

When all pretzels are shaped, add them 2 at a time to the pot of boiling water, allow them to boil for 30 seconds. Then remove from the water with a spider or large spatula and place on the baking sheets.

Brush each pretzel with the egg mixture and sprinkle with kosher salt.

Bake for 12-15 minutes or until browned.

Serve with beer cheese dip.

TO MAKE THE BEER CHEESE DIP: Preheat oven to 350°F In a medium bowl, stir cream cheese until smooth. Add the grated cheddar cheese and 1/2 cup of the grated mozzarella, stir to combine.

Add the garlic powder, beer and hot sauce, stir until completely mixed.

Pour into a baking dish (no smaller than 6 ¼ inch) and sprinkle the remaining 1/4 cup of mozzarella on top.

Bake for about 15 minutes or until melted and top is golden.

Garnish with chopped parsley if desired and serve.

22 Manors in the Kitchen • www.lwca.com • Summer 2023

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Leisure World, Mesa •

Entrees

Fall/Winter 2023

Manors in the Kitchen 23

Leisure World, Mesa •

Manors in the Kitchen • Entrees 25

BUTTERNUT SQUASH RISOTTO Gathering Dreams

INGREDIENTS 1 ½ cup arborio rice (alternatives are Carnaroli or Vialone Nano rice) ½ cup dry white wine 2 tablespoons extra-virgin olive oil 1 yellow onion - chopped 6 fresh sage leaves – minced 1.5 pounds butternut squash – ¼ inch cubes 6 cups vegetable broth Black pepper – to taste ½ cup grated parmesan cheese – optional Sage leaves or thyme leaves for serving – optional INSTRUCTIONS First, dry toast the rice: Heat a large skillet or pot over medium heat. Once hot, add the rice and keep turning it with a wooden spoon to avoid burning it. Keep toasting the rice for around 2-3 minutes, then add the white wine and stir immediately to prevent it from sticking. Let the wine evaporate, remove the rice from the skillet, and set it aside in a small bowl or on a plate.

In the same skillet, add the extra-virgin olive oil. Add the chopped onion and minced sage leaves and cook for 2-3 minutes until the onion becomes translucent.

Add the butternut squash, let it brown for a minute, then add ½ cup of broth at a time, until it softens and it’s tender to the touch (it should take around 12 – 15 minutes).

Add the toasted rice and stir well. Add ¾ cup of warm broth at a time and stir every 20 to 30 seconds to allow the broth to be absorbed before adding the next. Cook for 18 to 20 minutes depending on the risotto rice you use (check package instructions).

Towards the end of cooking, adjust the seasoning with black pepper and check if more salt is needed.

Remove from the stove, add ¼ cup of parmesan cheese (vegan option – leave out the cheese but let risotto rest for creamier consistency), mix well, and cover with a lid. Let it rest for 3 minutes before serving.

Garnish with small sage leaves, thyme, and some grated parmesan, if desired.

26 Manors in the Kitchen • www.lwca.com • Summer 2023

SAGE BROWN BUTTER CAULIFLOWER RICE* (can be substituted with any preprepared rice)

INGREDIENTS 4 tablespoons unsalted butter 1 handful fresh sage leaves or ¼ teaspoon dried sage 2 bags Seasoned Choice Riced Cauliflower kosher salt and pepper

INSTRUCTIONS Heat a large skillet over medium heat and add the butter. Cook until the butter begins to bubble, about 1 to 2 minutes, then throw in the sage leaves. Cook for another minute or 2 until the butter begins to brown. Alternately, if you do not have fresh sage, you can stir ¼ teaspoon ground sage into the brown butter.

Add the riced cauliflower and stir. Cook, stirring often, for about 3 minutes until the cauliflower is warmed through. You don’t want to cook much longer, or it will become mushy. Stir in a big pinch of salt and pepper and serve. * Served with Cider Braised Pot Roast on next page.

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Leisure World, Mesa •

Manors in the Kitchen • Entrees 27

CIDER BRAISED POT ROAST Jessica Merchant – How Sweet Eats

INGREDIENTS 3 pound Black Angus Choice Chuck Roast kosher salt and pepper 2 tablespoons all-purpose flour 2 tablespoons Specially Selected Extra Virgin Olive Oil 3 sweet onions, thinly sliced 3 garlic cloves, minced ½ cup Nature’s Nectar Apple Cider 1 butternut squash, peeled and cubed (about 2 cups)

INSTRUCTIONS Preheat the oven to 325 degrees F. Heat 1 tablespoon of the olive oil in a large oven-safe Dutch oven or pot over medium-high heat.

Season the beef all over with salt and pepper. Sprinkle the flour over the beef and rub it on both sides.

Place the beef in the skillet and sear it on both sides, about 2 minutes per side. Remove the beef and place it on a plate.

Reduce the temperature under the pot to low and add in the remaining tablespoon of olive oil, and the onions and garlic with another pinch of salt and pepper. Cook for 5 minutes. Stir in the apple cider and cook, stirring often, for another 15 to 20 minutes, until the onions are caramelized.

Place the roast back in the pot, on top of the onions. Add the squash cubes in the pot too. Cover and cook for 2.5 to 3 hours.

After 3 hours, remove the pot from the oven and shred the beef with a fork. Serve the beef with caramelized onions and butternut squash over the cauliflower rice.

28 Manors in the Kitchen • www.lwca.com • Summer 2023

TOMATO TORTELLINI SOUP Matt and Shirley Alling, Manor 128

INGREDIENTS 1 tablespoon olive oil 1/2 onion finely chopped 2-3 cloves garlic minced 1 can diced tomatoes 1-2 teaspoons Italian dried herbs 1 teaspoon red chili flakes - adjust to suit your taste 2 cups chicken stock 1 can tomato puree 2 tablespoons tomato paste 1/2 cup Half & Half Salt & Pepper to taste 9 oz pkg. fresh cheese tortellini 1/3 cup shredded Parmesan cheese 2 cups baby spinach leaves washed 2 tablespoons fresh basil

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INSTRUCTIONS Heat oil in large pot. Add onion and garlic, sauté till fragrant. Add tomatoes, herbs, and chili flakes. Heat for a couple of minutes. Add chicken stock, tomato puree and tomato paste. Season with salt & pepper. Simmer for 15 minutes. Stir in the half & half and tortellini.

Cook until the tortellini is just tender. Add Parmesan, spinach and basil. Cook for about 5 minutes until spinach is wilted. Serve with a bit of Parmesan sprinkled on top.

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Leisure World, Mesa •

Manors in the Kitchen • Entrees 29

CAPRESE CHICKEN GNOCCHI SOUP Brooke Caison

INGREDIENTS 1 lb. boneless, skinless chicken breasts 1 tsp. dried basil or Italian seasoning 1/2 tsp. freshly ground black pepper 1 tbsp. plus 2 tsp. kosher salt, divided 3 tbsp. extra-virgin olive oil, divided 2 large shallots, chopped 3 cloves garlic, chopped 1 tbsp. tomato paste 1 c. dry white wine 1 1/2 lb. tomatoes (about 2 beefsteak or 5 Roma tomatoes), chopped, or 1 (28-oz.) can whole peeled tomatoes 1/4 c. packed basil leaves, torn, divided, stems reserved 4 c. vegetable broth 1/2 c. balsamic vinegar 1 tbsp. granulated sugar 12 oz. fresh or frozen gnocchi 8 oz. fresh mozzarella, thinly sliced 1 c. store-bought or homemade croutons

INSTRUCTIONS Pat chicken dry; season both sides with dried basil, pepper, and 1 tsp. salt. In a large Dutch oven or pot over medium heat, heat 2 tbsp. oil. Cook chicken, turning occasionally, until an instant-read thermometer inserted into thickest part registers 160°, 3 to 4 minutes per side. Transfer to a plate.

In same pot over medium heat, cook shallots in remaining 1 tbsp. oil, stirring, until softened, about 2 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add tomato paste and cook, stirring, until paste darkens, about 4 minutes. Stir in wine, scraping bits from bottom of pot, and cook, stirring occasionally, until reduced by two-thirds. Stir in tomatoes. Tie basil stems together and add to pot. Cook, breaking down tomatoes with a wooden spoon, until thickened and jammy, about 10 minutes. Add broth and 1 tbsp. salt and simmer until slightly reduced, about 10 minutes.

Meanwhile, in a small saucepan over high heat, bring vinegar and sugar to a boil, stirring to dissolve sugar. Reduce heat to mediumlow and simmer until thickened, about 5 minutes.

Shred chicken into bite-size pieces. Discard basil stems. Add gnocchi and remaining 1 tsp. salt and cook, stirring, until gnocchi is cooked through, 4 to 6 minutes. Return chicken to pot along with half of torn basil and stir to heat through.

Divide soup among bowls. Top with mozzarella, croutons, remaining torn basil, and a drizzle of balsamic glaze.

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Leisure World, Mesa •

Manors in the Kitchen • Entrees 31

CHICKEN & WILD RICE SOUP Lena Abraham

INGREDIENTS 1 lb. bone-in skin-on chicken thighs (about 3-4) Kosher salt Freshly ground black pepper 1 tbsp. extra-virgin olive oil 1 medium red onion, chopped 4 oz. shiitake mushrooms, chopped small 2 stalks celery, chopped 3 cloves garlic, chopped 6 c. water 2 dried bay leaves 1 c. wild rice, rinsed 2 medium carrots, cut into ½” rounds 1 russet potato, peeled and cut into ½” cubes 3 c. packed curly kale, torn Chopped fresh dill, for serving Lemon wedges, for serving

Instructions Remove (and reserve) the skins from the thighs. Season thighs all over with salt and pepper, and set thighs aside.

Step 2 In a large pot, add oil and lay skins flat in the pot. Heat over medium heat until the skins are golden and crispy, about 10 minutes. Using a slotted spoon, remove skins to a paper towel-lined plate and season with salt. Let cool, then roughly chop into uneven pieces.

Step 3 Add red onions to the pot. Season with salt and cook until onions begin to brown at the edges, about 8 minutes.

Step 4 Add mushrooms, celery, and garlic, and season lightly with salt. Cook, stirring frequently, until mushrooms and celery have softened slightly, about 5 minutes more.

Step 5 Add the 6 cups water, 1 teaspoon salt, and the bay leaves. Bring to a boil.

Add wild rice and reduce to a simmer. Cover the pot and cook for 20 minutes.

Step 6 Add the thighs, carrots, and potatoes to the pot. Bring to a simmer, cover, and cook until chicken is cooked through, and rice is tender, about 15 to 20 minutes more.

Step 7 Remove pot from heat. Using tongs, transfer the thighs to a cutting board.

Sir kale into the soup until wilted, 1 minute.

Step 8 Use 2 forks to shred chicken into bite-sized pieces. Discard bones and return meat to the soup.

Step 9 Taste the soup and season with more salt and pepper if necessary. Ladle into bowls and top with crispy chicken skin, dill, and a squeeze of lemon.

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INGREDIENTS 1-1/2 tbsp olive oil 1-1/2 pounds ground beef or lamb 2 cloves chopped, garlic 1 large chopped, carrot 1-1/2 tsp salt 1/2 tsp ground pepper 1-1/2 tsp rosemary 1-1/2 tsp thyme 2 tbsp Worcestershire Sauce 1/4 cup all purpose white flour 1/3 cup tomato paste 2 cups beef broth 1/2 cup red wine or water 1 cup frozen, peas Mashed Potatoes 2.2 pounds cubed, peeled, and cooked potatoes.

2/3 cups 1/2-1/2 6 tbsp butter 1/2 tsp salt INSTRUCTIONS Preheat oven to 350 degrees.

Heat oil and sauté garlic and add ground beef and chopped carrot.

Cook until browned. Drain excess fat. Put beef and carrot mixture back into skillet.

Add salt, pepper, rosemary, thyme, and flour to the meat mixture.

Then turn up heat to medium and add beef broth, wine, tomato paste, Worcestershire Sauce. Stir well and simmer for 20-30 minutes.

This will thicken as it cooks.

Meanwhile cook potatoes in water until fork tender, then drain water and add butter, 1/2-1/2 and salt and mash by hand or with hand mixer. Set aside until meat is simmered.

When meat is done simmering, add frozen peas and stir in. Place meat mixture into baking dish or leave in iron skillet.

Spread the mashed potatoes over the top of the meat and smooth out. Place into preheated oven for 30-35 minutes or top is golden brown, and sauce is bubbling. ENJOY!!

Leisure World, Mesa •

Manors in the Kitchen • Entrees 33

CHILI (AWARD WINNING!) The Modern Proper

INGREDIENTS 1 pound 80/20 ground beef 1 pound ground pork 1 large yellow onion, diced 1 green bell pepper, diced 1 red bell pepper, diced 4 large garlic cloves, minced 1 teaspoon sea salt, plus more to taste 1 teaspoon freshly cracked black pepper 1 (13.5-ounce) can black beans, drained and rinsed 1 (13.5-ounce) can kidney beans, drained and rinsed 1 (13.5-ounce) can pinto beans, drained and rinsed 1 (28 ounce) can diced tomatoes 1 (19-ounce) can red enchilada sauce, mild ½ cup mild chili powder 2 teaspoons ground cumin 2 bay leaves 2 tablespoons sugar 1 teaspoon cayenne pepper (optional) 2 teaspoons Tapatio hot sauce (optional) Optional Toppings for Serving: Chopped cilantro Chopped green onions Sour cream Grated cheddar or mozzarella cheese Avocado, pitted and sliced INSTRUCTIONS Heat a large Dutch oven or large pot over medium-high heat. Add the beef, pork, onion, peppers, garlic, salt and pepper and cook, breaking the meat up with a wooden spoon, until browned, 8-10 minutes.

Add the beans, tomatoes, enchilada sauce, chili powder, cumin, bay leaves, sugar and cayenne and hot cause, if using. Add in just enough water to cover the beans (about 1 to 2 cups) and stir to combine. Bring to a boil over high heat. Reduce the heat to low and simmer, stirring occasionally, for at least 1-2 hours, up to 8 hours for the best flavor.

Adjust salt to taste. Divide chili between bowls and garnish with cilantro, green onions, sour gram, cheese, and avocado, if desired.

Slow Cooker Method: Heat a large skillet over medium-high heat. Add the beef, pork, onions, peppers, garlic, salt, and pepper and cook, breaking the meat up with a wooden spoon, until browned, 8-10 minutes.

Transfer the meat mixture to a slow cooker. Add the beans, tomatoes, enchilada sauce, chili powder, cumin, bay leaves, sugar, and cayenne and hot sauce if using. Stir to combine. Cook on high for 4 hours or low for 8 hours. Adjust salt to taste. Divide the chili between bowls and garnish with cilantro, green onion, sour cream, cheese, and avocado, if using.

34 Manors in the Kitchen • www.lwca.com • Summer 2023

CROCK POT CHICKEN POT PIE Sommer Collier- a Spicy Perspective

INGREDIENTS 1/3 cup butter 1/3 cup all-purpose flour 1 large onion peeled and chopped 1 ½ cups water 5 teaspoons chicken base or 5 bouillon cubes 2 teaspoons poultry seasoning 2 large boneless chicken breasts diced 3 ½ cups frozen mixed vegetables (peas, carrots, corn and green beans) 2 tablespoons chopped parsley 1 can large biscuits (about 5 biscuits needed)

INSTRUCTIONS Set a large skillet over medium heat. Add the butter. Once melted, whisk in the flour until smooth. Whisk and cook the roux for 2-3 minutes, until golden.

Then stir in the onions. Cook the onions 2-3 minutes, until soft. Then whisk in the water, chicken base, and poultry seasoning. Simmer 2-3 minutes to form a gravy.

Set out a large 6+ quart slow cooker. Pour the gravy into the slow cooker.

Add the diced chicken, mixed vegetables, and parsley. Stir well.

Cover the crock and set on HIGH for 3-4 hours or on LOW for 6-7 hours.

Close to dinner time, preheat the oven to 425 degrees (or the temperature listed on the can of biscuits.) Use kitchen shears to snip 5 biscuits into 8 pieces. Spread the pieces out on a baking sheet. Bake for 11-12 minutes, or until golden.

Once the biscuit pieces are puffy and golden, stir the chicken pot filling and sprinkle the biscuit topping over the filling. Serve warm.

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Leisure World, Mesa •

Manors in the Kitchen • Entrees 35

NOODLE KUGEL

Katie Workman Submitted by: John Holdsworth INGREDIENTS 8 tablespoons (1 stick) unsalted butter 1 cup raisins Grated zest and strained juice of 1 orange 1 package (12 oz) wide egg noodles 6 large eggs 2 cups cottage cheese 2 cups sour cream 2 cups whole milk ½ cup sugar 1 teaspoon ground cinnamon 1 teaspoon pure vanilla extract ½ teaspoon kosher salt

INSTRUCTIONS Preheat the oven to 350 degrees F. Butter a 9 by 13-inch baking pan.

Combine the raisins and the orange juice and set aside to soak. Cook the noddles according to the package directions.

Whisk together the orange zest, eggs, cottage cheese, sour cream, milk, sugar, cinnamon, vanilla, and salt in a medium-size bowl. Add the plumped raisins and up to 1 tablespoon of any remaining juice.

Drain the noodles and return them to the pot. Add the butter in pieces and toss until melted. Add the cottage cheese mixture and stir gently until well combined. Transfer the noodles to the prepared pan.

Bake the kugel until a bit bubbly around the edges, well set, and pretty well browned, 1 hour and 15 minutes. Broil it for 1 or 2 minutes if you like a really crunchy top.

Transfer the kugel to a wire rack and let cool for at least 15 minutes before serving. It is great warm or at room temperature.

36 Manors in the Kitchen • www.lwca.com • Summer 2023

WINE BRAISED BEEF WITH MUSHROOMS The Modern Proper

INGREDIENTS 5 lbs. chuck roast, cut into 3-4 inch pieces, large fat pieces trimmed 2 tablespoons extra virgin olive oil 1 tablespoon kosher salt 1 medium sized onion, finely diced 2 large carrots, peeled and finely diced 2 bay leaves 4 garlic cloves, smashed 2 tablespoons tomato paste 3 tablespoons all purpose flour 3 cups light red wine, like a Pinot Noir 1 lb. Cremini mushrooms, quartered 3 sprigs of fresh thyme Pepper

INSTRUCTIONS Preheat oven to 350 degrees F. Pat dry the meat and generously salt and pepper all sides.

In a large braiser or Dutch oven, heat oil until simmering. In small batches, brown all sides of the meat. About 2 minutes per side. Set meat aside.

Reduce heat to medium low and add onions, carrots, and bay leaves. Saute until carrots and onions are just tender, about 5 minutes. Add garlic and cook for 2 more minutes.

Stir in tomato paste. Sprinkle the mixture with flour and stir until absorbed.

Slowly stir in the wine and add the mushrooms.

Place the meat back to the braiser in a single layer. The meat should sit just above liquid line. For a good braise, you don’t want it fully immersed in the liquid. Tuck the thyme between pieces of meat and bring the dish to a boil. Cover and place in preheated oven. Cook for 2 1/5 - 3 hours. Meat should gently fall apart with a fork when done.

Serve in a shallow bowl over a bed of creamy mashed potatoes and alongside some heart vegetables.

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Leisure World, Mesa •

Manors in the Kitchen • Entrees 37

PELMENI (RUSSIAN DUMPLINGS) Faith Gorsky – an edible Mosaic

INGREDIENTS Pelmeni Dough: ⅔ cup milk ¾ cup water 1 large egg 1 teaspoon salt 4 cups all-purpose flour plus more for kneading and rolling out Beef Pelmeni Filling: 1 ½ pounds lean ground beef 1 medium onion finely grated 3 cloves garlic crushed 4 tablespoons minced fresh dill 1 ½ teaspoons apple cider vinegar 1 ½ teaspoons salt 1 teaspoon Worcestershire sauce (optional) 1 teaspoon tamari sauce or soy sauce (optional) ¼ teaspoon black pepper Serving Suggestions (Optional): Butter Sour Cream Fresh herbs such as dill or chives INSTRUCTIONS For the Dough: Whisk together the milk, water, and egg in a medium bowl.

Whisk together the salt and flour in a large bowl.

Stir the wet ingredients into the dry ingredient’s half at a time.

Knead the dough a bit with your hands inside the bowl. Add additional flour (usually up to ½ cup) if needed to help the dough reach the right consistency and no longer sticks to the sides of the bowl.

Drape a tea towel over the top of the bowl and let the dough rest for 30 minutes.

For the Filling: Use your hands to mix together all ingredients in a large bowl until well-combined. Cover and refrigerate for 10 minutes.

To Shape the Pelmeni: Lightly dust a large baking tray with flour. This is where you’ll place your dumplings once they’re filled.

Divide the dough into 4 equal portions and roll each into a ball. Leave 3 balls in the bowl and lay a piece of plastic wrap directly on top.

Flour your work surface where you’ll roll out the dough. Place 1 dough ball on the floured surface and roll it out with a floured rolling pin until it’s fairly thin.

You can use a round cookie cutter (about 2 ½ inches in diameter) to stamp out circles. Alternatively, you can slice the dough into 2 ½ inch squares; either use a knife with a ruler to guide you, or use a pizza cutter.

Place about 1 teaspoon of filling in the center of each piece of dough.

Fold the dough over onto itself, and then pinch the outer edges together.

Put the Pelmeni onto the floured tray and dust with a little flour.

Spread the dumplings out evenly on the tray, trying not to let any of them touch.

Put the tray into the freezer until the Pelmeni is completely frozen, about 2 to 3 hours.

Once frozen, transfer the dumplings to a zip-top plastic bag. Label the bag with the date and contents and freeze for up to 3 months.

To Cook the Pelmeni: Bring a pot of salted water to a vigorous boil.

Add the frozen Pelmeni (about 10 per serving) and gently stir once to help prevent them from sticking together.

Once the dumplings float, let them boil for 3 minutes.

Drain well.

Garnish with butter, cilantro and siracha

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Leisure World, Mesa •

Manors in the Kitchen • Entrees 39

SLOW COOKER CORN CHOWDER INGREDIENTS 14 ears fresh yellow corn (about 3 lbs.), divided 2 1/2 cups chicken stock 2 medium-size russet potatoes (about 1 1/2 lbs.), peeled and chopped 1 small yellow onion (about 5 oz.), chopped 4 thyme sprigs 3 garlic cloves, smashed 2 tsp. kosher salt 1 tsp. black pepper 4 thick-cut bacon slices, cooked and crumble 1/2 cup finely chopped red onion (from 1 small onion) 2 Tbsp. chopped fresh chives 2 Tbsp. fresh lime juice (from 1 large lime) 1 cup heavy cream INSTRUCTIONS Cut corn and scrape: Cut corn kernels from cobs using a sharp knife. Reserve 1 cup corn kernels. Place remaining corn kernels in a 5- to 6-quart slow cooker.

Working over a rimmed pan, use the back of the knife to scrape cobs to release all juices (the “milk”) from cobs.

Add ingredients to slow cooker: Add corn milk, stock, potatoes, yellow onion, thyme sprigs, garlic, salt, and pepper to slow cooker.

Cook chowder: Cover and cook on LOW until potatoes are very tender and chowder has thickened slightly, about 6 hours.

Make corn-bacon mixture: Meanwhile, stir together reserved 1 cup corn kernels, bacon, red onion, chives, and lime juice in a small bowl. Chill until ready to serve, up to 6 hours ahead.

Finish chowder: Remove half of chowder, and set aside. Process remaining chowder in slow cooker using an immersion blender until smooth. (Or transfer half of chowder to a blender, and remove center piece of blender lid to allow steam to escape. Secure lid; place a clean towel over opening in lid, and process until smooth.) Stir together reserved and pureed chowder in slow cooker. Stir in heavy cream. Divide evenly among 6 bowls; top evenly with fresh corn topping.

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Desserts

Fall/Winter 2023

Leisure World, Mesa •

Manors in the Kitchen • Desserts 43

CHOCOLATE RUM BALLS Linda Mengel

INGREDIENTS 2 ½ cups crushed vanilla wafers (12 oz box) 1 cup powdered sugar 1 cup chopped pecans 2 Tablespoons cocoa ¼ cup white karo syrup ¼ cup rum

INSTRUCTIONS Mix together and shape into 1-inch balls. Roll in powdered sugar and refrigerate. Roll in powdered sugar again before serving. Keep refrigerated.

EGGNOG CAKE

Sloane Layton – The Pioneer Woman INGREDIENTS For the Cake: Nonstick baking spray 1 cup unsalted butter 2 cups granulated sugar 4 large eggs 2 ¾ cups all-purpose flour 1 teaspoon baking powder 1 teaspoon kosher salt ¼ teaspoon ground nutmeg 1 cup eggnog 2 tablespoons bourbon or aged rum 1 tablespoon vanilla bean paste For the Icing: 2 cups powdered sugar 2 tablespoons eggnog 1 tablespoon bourbon or rum 1 teaspoon vanilla bean paste INSTRUCTIONS For the cake: Prepare a 12-cup standard Bundt pan with non-stick baking spray. Preheat the oven to 350 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugar on medium until smooth and creamy, about 4 minutes. Add the eggs, one at a time, beating well after

each addition.

With the mixer on low, add one-third of the flour, and all of the baking powder, salt and nutmeg. Add one-half of the eggnog, and all of the bourbon and vanilla bean paste. Add another one-third of the flour, then the remaining eggnog, and the remaining flour, mixing well to combine between each addition.

Transfer the batter to the prepared Bundt pan and smooth the top. Bake until a toothpick inserted in the center of the pan comes out clean, 50 minutes to 1 hour. Let the cake cool in the pan for 10 minutes. Turn the cake onto a wire rack and cool completely, about 1 hour.

For the icing: In a medium bowl, whisk together the powdered sugar, eggnog, bourbon, and vanilla bean paste until smooth.

Spoon the icing over the cake and let stand until hardened, about 15 minutes.

Leisure World, Mesa •

Manors in the Kitchen • Desserts 45

FRENCH SILK PIE Carley Carmean

INGREDIENTS Crust 1 unbaked Flaky Pie Crust (what I used) or All Butter Pie Crust* egg wash for pie crust: 1 large egg beaten with 1 Tablespoon milk or heavy cream.

Filling 1 cup heavy cream or heavy whipping cream two 4-ounce quality bittersweet or semi-sweet chocolate bars (113g each), finely chopped* 4 large eggs 1 cup granulated sugar 3/4 cup unsalted butter, softened to room temperature.

1 and 1/2 teaspoons pure vanilla extract Topping 1 cup (240ml) heavy cream or heavy whipping cream 2 Tablespoons confectioners’ sugar or granulated sugar* 1/2 teaspoon pure vanilla extract optional for garnish: chocolate curls* INSTRUCTIONS Preheat oven to 375°F (191°C).

Bake the crust until golden brown.

Start the filling: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream on medium-high speed until stiff peaks form, about 4 minutes. Stiff peaks hold their peak shape and do not droop. Set whipped cream in the refrigerator (covered or uncovered, doesn’t matter) until step 8. Melt the semisweet chocolate. You can melt it in a double boiler or microwave.

If using the microwave: place the chopped chocolate in a medium microwave-safe bowl. Microwave in 20-second increments, stopping and stirring after each increment until completely melted and smooth. Set it aside until the end of the next step.

Cook the eggs: Whisk eggs and sugar together in a heatproof bowl or the top piece of a double boiler. Place over a pot of simmering water (or the bottom part of your double boiler) on medium heat.

Do not let the surface of the simmering water touch the bottom of the heatproof bowl. Whisking constantly, cook the egg mixture until it reaches 160°F (71°C) on an instant-read thermometer, about 10–11 minutes. Do not stop whisking or the eggs may solidify. If the steam gets too hot over your hand, use an oven mitt. Carefully remove from heat and allow to cool for 10 minutes. After cooling, slowly stir in the melted chocolate. To prevent curdling, cool for another 10 minutes before using in the next step.

Using a handheld or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until creamy, about 1–2 minutes. Add the vanilla and beat on medium-high speed for 30 seconds. Scrape down the sides and up the bottom of the bowl. With the mixer running on low speed, pour in the chocolate/egg mixture and then increase to medium-high speed and beat for 3 minutes.

With a rubber spatula, fold in the whipped cream until combined.

Spread filling into cooled pie crust. (A small offset spatula is helpful for this.) Cover tightly with plastic wrap and refrigerate for at least 4–6 hours or overnight, until chilled and thickened. Pie may be refrigerated for up to 2 days before serving.

For the whipped cream topping: Using a handheld or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3–4 minutes. Medium peaks are between soft and stiff peaks and are the perfect consistency for topping and piping on desserts.

Pipe or spread the whipped cream on top. Garnish with chocolate curls (see Notes), if desired. Serve immediately, or chill the pie uncovered for up to a few hours.

Cover leftovers and store in the refrigerator for up to 5 days.

46 Manors in the Kitchen • www.lwca.com • Summer 2023

GINGER SNAPS (MINI) Doris LaMott Hoel

Recipe Yields: 120 mini cookies INGREDIENTS 1 lb. butter, softened 2 ½ cups sugar 6 fl oz. molasses 3 eggs 6 cups flour 2 tablespoons baking soda ½ teaspoon salt 1 tablespoon cinnamon, ground 1 tablespoon ginger, ground 1 teaspoon cloves, ground

INSTRUCTIONS Preheat the oven to 375 degrees F. Sift flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture until blended, then sift a second time into another bowl.

Beat the butter in a large bowl with an electric mixer until creamy. Gradually beat in the sugar. Add the eggs and molasses and beat until light and fluffy.

Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture and mix until a soft dough forms.

Scoop small amounts of dough and roll them with your hands into 1-inch balls. Place balls in sugar and roll to coat, then place 2-inches apart on ungreased baking sheet.

Bake in the preheated oven until the tops are rounded and slightly cracked, about 8 – 10 minutes, switching racks halfway through. Cool cookies on a wire rack.

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Leisure World, Mesa •

Manors in the Kitchen • Desserts 47

GRANDMA’S MILLION DOLLAR SUGAR COOKIES (MINI) Doris LaMott Hoel

Recipe Yields: 65 dozen mini cookies

INSTRUCTIONS Cream butter and sugar, add extracts, blend well. Add liquid eggs, blend well.

Slowly add dry ingredients. You will need to use a bus tub to mix.

Start with mixer, add only 1/3 of the dry mix before putting into bus tub.

Scoop with yellow scoop for ½ oz cookie, (or drop onto parchment for varied sizes needed) drop and roll into granulated sugar. Cool before baking so they don’t spread too much. Push down with a sugared glass or cookie press. Put on parchment lined pans 3x5 for best bake with 2oz cookie. 5 minutes with mini cookies. Just until light brown edges and lightly brown bottoms. Bake at 330-350 for 8-10 minutes.

This dough can be frozen into 2 oz balls or in 1” rolls to slice before baking. Use colored sugars if desired.

If you do not have cream of tartar, use baking powder instead.

INGREDIENTS 7 ½ lb. Granulated sugar 6 lbs. Butter, softened 1 fl oz. Vanilla extract 1 oz. Almond extract 2 lbs. Liquid eggs 10 ½ lbs. Flour 1 tablespoon salt 1 ½ oz baking soda 1 ½ oz cream of tartar 1 bag of sugar

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Leisure World, Mesa •

Manors in the Kitchen • Desserts 49

PEANUT BLOSSOM COOKIES Doris LaMott Hoel

Recipe Yields: 200 cookies INGREDIENTS 2 cups granulated sugar.

2 cups brown sugar 1 lb. butter, softened.

4 eggs 4 teaspoons vanilla extract 1 teaspoon salt 7 cups flour 4 teaspoons baking soda 1 cup granulated sugar for dipping 2 lb bag (200 pieces) Hershey Kisses

INSTRUCTIONS Sift together flour, baking soda and salt; set aside. Using an electric mixer, cream together butter, peanut butter, ½ cup granulated sugar and light brown sugar. Add egg, milk, and vanilla; beat until well blended. Gradually add flour mixture, mixing thoroughly. If the dough is very soft, refrigerate for about 1 hour.

Preheat oven to 375 degrees. Spray, oil or line a cookie sheet with nonstick liner and set aside. Roll dough into 1-inch balls. For a precise number of cookies, divide the dough into 5 pieces, and shape each piece into 12 balls.

Roll cookies in sugar and place 2-inches apart on the cookie sheet.

Bake until very light brown and puffed, 6 to 8 minutes. Remove the sheet from the oven and lightly press a Hershey Kiss into the center of each cookie, allowing it to crack slightly. Return to oven until light golden brown, 2 to 3 minutes. Remove from the oven, cool completely and store in an airtight container.

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50 Manors in the Kitchen • www.lwca.com • Summer 2023

RASPBERRY JELL-O CAKE Charlene Ingerson

INGREDIENTS 1 package white cake mix (regular size) 1 package (3 ounces) raspberry gelatin 4 large eggs 1/2 cup canola oil 1/4 cup hot water 1 package (10 ounces) frozen sweetened raspberries, thawed, undrained frosting: 1 carton (12 ounces) frozen whipped topping (4.5 cups), thawed 1 package (10 ounces) frozen sweetened raspberries, thawed, undrained Fresh raspberries, optional

INSTRUCTIONS Preheat oven to 350°. In a large bowl, combine the cake mix, gelatin, eggs, oil and water; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in raspberries.

Pour into a greased 13x9 baking pan. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool.

For frosting, in a large bowl, fold whipped topping into raspberries.

Spread over cake. Refrigerate for 2 hours before serving. Store in the refrigerator. Garnish with fresh raspberries if desired.

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Leisure World, Mesa •

Manors in the Kitchen • Desserts 51

PECAN PIE

Five Heart Home INGREDIENTS 1 (9-inch) Flaky Butter Pie Crust, OR your favorite homemade or store-bought pie crust 6 tablespoons (¾ stick) unsalted butter, sliced.

1 cup packed brown sugar. ½ teaspoon salt 3 eggs ¾ cup corn syrup 4 teaspoons pure vanilla extract 2 cups pecan halves or pieces toasted and finely chopped.

INSTRUCTIONS Roll out the pie dough to a 12-inch circle and carefully transfer it to a pie plate. Trim the dough to extend about ½-inch past the edges of the pie plate; fold under the overhang and flute the edges of the crust to your liking. Refrigerate the dough-lined pie plate for 40 minutes and then transfer to the freezer for 20 minutes.

Place the oven rack in the lower-middle position of the oven and preheat the oven to 375°F. Remove the pie plate from the freezer and press a double layer of heavy-duty aluminum foil into the pie shell, folding over the edges so that the entire crust is covered. Fill the foil with pie weights and bake for 25 minutes. Take the pie plate out of the oven and carefully remove the foil and pie weights by holding the corners of the foil and lifting up. Return the pie crust to the oven and bake for 5 more minutes until light golden brown.

While the pie crust is in the oven, set a medium to large heatproof bowl over a pot filled with several inches of water. Place the butter in the bowl and bring the water in the pot to a simmer. Once the butter is melted, remove the bowl from the pot (use oven mitts and be careful not to lean over the steam!) and stir in the brown sugar and the salt until well combined. Beat in the eggs, corn syrup, and vanilla until fully incorporated. Place the bowl back over the pot of simmering water and stir continuously until the mixture is hot, shiny to the touch, and reaches 130°F on an instant-read thermometer (just be sure the thermometer is measuring the temperature of the filling, not touching the bottom or side of the bowl). Remove the bowl from the heat and stir in the chopped pecans.

As soon as the pie plate comes out of the oven, adjust the oven rack to the middle position and reduce the oven temperature to 275°F. Give the pecan mixture one last stir and pour it into the hot pie shell.

Bake the pie for 50 to 60 minutes, or until it’s set yet soft, like gelatin. Transfer the pie to a cooling rack and allow to cool for at least 4 hours (or completely) before slicing and serving.

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Leisure World, Mesa •

Manors in the Kitchen • Desserts 53

POACHED PEARS Maryanne Cabrera

INGREDIENTS 4 medium pears 5 cups water 1 ½ cups granulated sugar.

3 Tablespoon honey 3 cinnamon sticks ½ vanilla bean, split lengthwise Egg Wash: 1 large egg ½ Tablespoon heavy cream, or whole milk pinch kosher salt Assembly: 1 sheet store bought frozen puff pastry, thawed* INSTRUCTIONS Prepare cartouche, also known as parchment paper lid. * Slice off about ¼-inch from bottom of pear to create a stable flat surface. Core pears from the bottom. Peel pears, leaving stems intact. Set it aside.

In a medium heavy-bottomed sauce pot, combine water, sugar, honey, cinnamon sticks, and vanilla bean. Bring to a boil and reduce to a simmer.

Gently submerge pears on their side in pot. Cover with cartouche.

Simmer for about 15 minutes, flip pears halfway through cooking, until pears are tender.

NOTE: Be careful not to overcook pears. Pears will continue to “cook” after simmering. * Remove pot from heat. Cool pears to room temperature in the poaching liquid. Transfer to airtight container and let pears soak in liquid overnight in fridge.

Egg Wash: In a small bowl, whisk together egg, heavy cream, and salt until smooth. Set aside.

Assembly: Preheat oven to 400°F. Remove chilled pears from poaching liquid. Place pears on papertowel lined plate. Set it aside.

NOTE: poaching liquid can be discarded or saved for other applications.

Unroll or unfold thawed puff pastry sheet. Cut out four squares to cover the bottom of pears. Slice remaining sheet into ½-inch wide strips.

Place pears on a parchment lined baking sheet. Brush pears all over with egg wash. Encase bottom of pear with square puff pastry.

Beginning at the bottom, wrap puff pastry strip around pear, leaving stem exposed. Repeat with remaining pears. Space pears at least 3-inch apart from each other.

Lightly brush the puff pastry exterior with egg wash. Bake for 30 minutes until the puff pastry is golden brown.

Allow it to cool for 5-8 minutes. Transfer to serving plate. Garnish with drizzle of honey or dust with powdered sugar before serving.

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Leisure World, Mesa •

Manors in the Kitchen • Desserts 55

SALTED PEANUT CHEWS

Matt & Chirley Alling, Manor 128 INGREDIENTS Bottom Layer: ½ cup butter 1 ½ cups flour 2/3 cup brown sugar ½ teaspoon baking powder ¼ teaspoon baking soda 1 teaspoon vanilla extract 2 egg yolks Middle Layer: 3 cups mini marshmallows Top Layer: 2/3 cup corn syrup ¼ cup butter 2 teaspoons vanilla extract 10 ounce bag of peanut butter chips 2 cups rice cereal 2 cups salted peanuts

INSTRUCTIONS Preheat oven to 350 degrees. Grease 9x13 pan. Add all crust ingredients to mixer bowl. Mix at low speed until butter is incorporated and mixture is crumbly. Press mixture firmly into pan.

Bake for 13-15 minutes until golden brown.

Remove crust from oven and immediately top with mini marshmallows evenly distributed. Place back into oven for 2-5 minutes, until the marshmallows puff up a bit. Remove from oven.

Put peanuts and rice cereal in large bowl.

In a large saucepan add corn syrup, butter, vanilla, and peanut butter chips. Heat on stove until chips and butter are melted and mixture is smooth. Stir in rice cereal and peanuts working very quickly so mixture remains warm and spreadable. Spoon topping over marshmallows and spread to cover. Cool and cut into bars.

RUSSIAN TEACAKES Doris LaMott Hoel

Recipe Yields: 120 cookies INGREDIENTS 1 lb. Butter softened 4 cups flour 2 teaspoons vanilla extract 1 cup powdered sugar, sifted ½ teaspoon salt 1 ½ cup pecan halves, ground 1 lb. sugar

INSTRUCTIONS Preheat the oven to 400°F. Line a rimmed baking sheet with parchment or silicone liner.

In a large bowl, using an electric hand mixer, cream together butter, 1/2 cup of powdered sugar, and 1 tsp of vanilla, until smooth. Add flour and salt and continue mixing until no streaks of flour remain.

The mixture will be lumpy. Use a firm spatula to fold in the nuts until evenly incorporated.

Optional: Before folding the nuts into the dough, toast the nuts in a dry skillet over medium heat for 5 minutes, tossing frequently until fragrant and lightly golden.

Use a firm spatula to fold in the chopped nuts until evenly incorporated. Shape the dough into 1-inch balls (using a small cookie scoop to portion the dough makes the process easy) and place them on a clean baking sheet at least 1-inch apart. Bake at 400°F for 12 to 15 minutes, or until the edges are golden at the base.

Fill a bowl with 1 cup powdered sugar and roll the cookie balls in it while they are still very warm then transfer to a platter to cool completely.

Once cookies are at room temperature, roll them in more powdered sugar to get perfect little snowballs. Cookies may be stored for up to 1 week in an airtight container.

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Leisure World, Mesa •

Manors in the Kitchen • Desserts 57

SCANDINAVIAN ROSETTES Ben – Ramshackle Pantry

Recipe Yields: 50 cookies INGREDIENTS 1 teaspoon vanilla extract 1 teaspoon salt 1 tablespoon granulated sugar 2 eggs 1 cup whole milk 1 cup all-purpose flour Vegetable oil (at least 4 cups for frying) Powdered Sugar (for topping) INSTRUCTIONS Add the eggs, milk, granulated sugar, salt, and vanilla to a mixing bowl and beat. Slowly add the flour and continue beating. Your end batter should be smooth. Put the batter in the refrigerator for 2 hours.

After that time has passed, heat the oil to 370-375 degrees F. in an appropriately sized pot for frying.

Put the rosette iron (no batter) in the oil for 1 minute 30 seconds.

You can use a stopwatch or timer.

Dip hot iron into the batter for a few seconds, making sure not to fully dip the iron. That is, the batter should not reach over the top of the iron design.

Place the iron back in the oil and cook for 40-50 seconds or until golden brown.

Lift iron to get initial drips of oil off and at the same time temp the oil, adjusting temperature as needed.

Put the cookie onto a paper towel-lined plate.

Repeat steps 5-9 until all are cooked.

As you finish each batch of cookies, be sure to sift powdered sugar onto them.

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Leisure World, Mesa •

Manors in the Kitchen • Desserts 59

SPRITZ COOKIES Doris LaMott Hoel

Recipe Yields: 160 cookies INGREDIENTS 1 lb. Butter softened 1 ½ cup granulated sugar 2 eggs 2 teaspoon vanilla extract 2 teaspoon almond extract 4 ½ cups flour 1 teaspoon salt ¼ bag sugar INSTRUCTIONS Preheat the oven to 350 degrees F. Line 2 or 3 large baking sheets with parchment paper or silicone baking mats.

Making the dough: In a large bowl, using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until smooth, about two minutes. Add the egg, vanilla extract, and almond extract, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.

On low speed, beat in the flour and salt. Turn up to high speed and beat until completely combined. If you would like to color your dough, do it here.

Pressing the dough: Put into a piping bag and squeeze OR follow cookie press manufacturer’s directions to fit your cookie press with a decorative plate. Scrape some of the dough into your cookie press.

Hold the cookie press perpendicular to the lined baking sheet and press out the cookies, 2-inches (5 cm) apart. If desired, decorate the shaped cookie dough with sprinkles or press a chocolate chip into the center. Note: It’s helpful to lightly brush the shaped cookie

Photo Credit: Windell Oskay dough with water before adding sprinkles as this helps the sprinkles stick.

If the cookie dough becomes too soft as you work, chill the shaped cookie dough in the refrigerator for 10 minutes before baking.

Bake the cookies until they are very lightly browned on the edges, about 7 – 9 minutes. Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. If desired, drizzle with melted chocolate. Cookies stay fresh in an airtight container at room temperature for up to 1 week.

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