The original Alfredo Sauce

1/4 cup butter

1 cup heavy cream

2/3 cup freshly grated parmesan cheese plus extra to serve

12 oz fresh fettuccine

salt and pepper

Melt butter in large saucepan. Add the cream and bring to a boil. Simmer for 5 minutes, stirring, then add the parmesan and salt and pepper, and turn heat to low. Add the pasta and toss till covered. Serve with extra cheese.

Fried Rice

Make white rice.

While that is cooking, saute small-cut celery and carrots until soft. (Add any other veggies like peas, too.) Add the rice when it is done cooking and add butter and soy sauce to taste (I add about 1/2 a stick of butter for about 3 cups cooked rice). After mixed together scoot everything to edges of pan and scramble 2-3 eggs in the middle. Once they are cooked mix everything together.

Done!

Sea Salt caramels

• 1 cup heavy whipping cream
• 5 tablespoons unsalted butter, cubed
• 1 teaspoon sea salt, plus more for topping
• 1 1/2 cups granulated sugar
• 1/4 cup light corn syrup
• 1/4 cup water

1. 1Line an 8-by-8-inch baking pan with parchment paper and brush or spray lightly with oil. Set aside.
2. 2In a small saucepan, bring heavy cream, butter and salt to a boil. Remove from heat and set aside.
3. 3In a large saucepan over high heat, stir together sugar, corn syrup and water until sugar is dissolved. Boil without stirring (you can gently swirl the entire saucepan occasionally to ensure even heating) until mixture turns to a light golden caramel color.
4. 4Lower heat to a simmer and very carefully pour cream mixture into large saucepan. Stirring constantly, bring mixture to a temperature of 250 degrees F, or "firm ball" stage.
5. 5Pour mixture into baking pan and allow to cool completely, about 2 hours. Half an hour after pouring, sprinkle caramel with more sea salt as desired.
6. 6Remove caramel from baking pan by lifting the parchment paper and, using a very sharp, warm knife, cut the caramel into 1-inch squares. Wrap each piece in a 4-inch square of wax paper, twisting two ends to seal.
7. 
   

Cinnamon Rolls (from Brooke S)

Cinnamon Rolls

1 Cup Warm Milk (110 degrees) (30 sec in microwave)
2 eggs, room temperature
1/3 cup butter, melted
4 1/2 cups flour
1 tsp salt
1/2 white sugar
2 1/2 teaspoons yeast


1 cup brown sugar
2 1/2 TB cinnamon
1/3 cup butter softened


3 oz cream cheese, softened
1/4 cup butter, softened
1 1/2 cup powdered sugar
1/2 tsp vanilla
1/8 tsp salt

Heat Milk to 110 degrees and then add the yeast. Let sit for about 10 minutes. While it sits, melt butter and allow to cool at room temp. Combine the butter, sugar, eggs, and yeast mixture. Add in the salt and the flour. Knead with dough hook until smooth. Place in an oiled bowl and cover. Let it rise until it doubles in size.(about 1 - 1 1/2 hours)

Combine brown sugar and cinnamon in a small bowl. Turn the dough onto a lightly floured surface. Roll the dough into a rectangle. Spread the dough with 1/3 cup soft butter and sprinkle evenly with the brown sugar mixture. Roll up dough and cut into 12 rolls. (use string/floss to do this for a cleaner and easier cut.) Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until doubled (about 30-45 minutes). Meanwhile preheat oven to 350 degrees.

Bake the rolls in the preheated oven until golden brown, about 20 minutes. While rolls are baking combine cream cheese, butter, powdered sugar, vanilla and salt. Mix until creamy.

Spread frosting on warm rolls before serving.

If you are preparing the rolls the night before, prepare the rolls until they are put in the 9x13 pan, then instead of letting them rise, stick the pan in the fridge overnight. The next morning remove from fridge and allow to rise about an hour until doubled, and then bake as instructed.

Coconut Custard

1 cup coconut cream

2/3 cup sugar

6 large eggs, lightly beaten

3 Tbsp. butter

Fresh fruit for topping

In a large sauce pan cook cream and sugar on medium heat until sugar is dissolved. Turn heat to low and add the eggs. Stir occasionally for 10 -12 minutes or until the mixture coats the back of a spoon.  Remove from heat and add butter. Pour into six 4” custard cups and put in a baking dish.  Add boiling water to the baking dish until half way up the side of the cups.  Bake at 325° for 30 to 40 minutes or until set.  Serve warm with fresh fruit on top.

pasta with white truffle butter

8 oz tagurelli

1/2 cup heavy cream into saute pan. Turn on heat. 1 tsp salt, 1/2 tsp pepper. 3 oz truffle butter (tub style about $7). Add to cream and let melt.

Add parmesan cheese and chives.

Bundt pan chocolate cake (Brooke S)

1 Devil's Food Cake Mix
1 (3.9 oz) package instant chocolate pudding mix
2 cups sour cream
1 cup melted butter
5 eggs
1 tsp vanilla extract
2 cups semisweet chocolate chips

Preheat Oven to 350 degrees. Grease a 10 inch Bundt Pan

In a large bowl, stir together cake mix pudding mix. Add butter, sour cream, eggs, and vanilla. Beat on low to medium speed about 2 minutes until well blended. Stir in chocolate chips. Pour batter into prepared pan.

Bake in oven for about 50-55 minutes. Take it out even if it looks moist and fudgy. Let cool in pan for about 10 minutes before turning it onto a plate. Let cool completely and then cover with chocolate ganache.


Chocolate Ganache
1/2 cup Heavy Cream
1 cup chocolate chips (or chopped up chocolate bar)

Put chocolate in a bowl. Heat cream in a sauce pan until it starts to bubble. Pour hot cream over the chocolate chips in the bowl. Whisk together until smooth and shiny. Drizzle over cake

Caramel popcorn (easy kind from Brooke S)

1 batch of popcorn from an air popper

on stovetop mix
1 cup brown sugar
1 stick butter
16 large marshmallows
a little water to help sugar dissolve

stir over popcorn