Gail's Recipes

Instructions

1. Break up chocolate and melt in top of a double boiler, adding a little water as needed.
2. Separate eggs. Beat egg whites until stiff. In another bowl, beat egg yolks with 1 cup sugar until creamy.
3. Let chocolate cool slightly, then stir into yolk mixture. Fold in egg whites.
4. Oil a jelly roll pan generously. Cover with waxed paper larger than the pan; oil the paper on both sides. Spread chocolate mixture evenly on oiled paper.
5. Bake at 350°F for 15 minutes. Turn off oven and leave 5 more minutes. Remove if it starts to crack.
6. Wet a dish cloth, wring it out, and place it on top of cake. Refrigerate for 1 hour.
7. Remove cloth. Loosen cake from tin. Flip cake onto clean waxed paper and carefully peel off baked paper. Dust top with cocoa or grated chocolate.
8. Whip the cream. Spread ¾ on the cocoa-dusted cake. Roll cake up on the shorter edge using the waxed paper. Cover the top with remaining whipped cream and dust with grated chocolate.

Instructions

1. Preheat oven to 350°F. Grease and flour the bottom only of a 9"×5" loaf pan.
2. Combine flour, oats, sugar, baking powder, and salt; mix well and set aside.
3. Beat eggs and oil together, then mix in juice, water, and orange peel.
4. Add wet ingredients to dry, mixing until just moistened. Stir in cranberries, apricots, and nuts.
5. Bake for 1 hour 15 minutes or until a toothpick comes out clean. Cool 10 minutes, then remove from pan.

Instructions

1. Preheat oven to 350°F. Butter two 9"×2" round cake pans; line bottoms with parchment and butter the paper.
2. Sift together flour, cocoa, baking soda, and salt. In a large bowl, beat butter and sugar until light and fluffy. Beat in eggs one at a time, then vanilla.
3. Stir in half the dry ingredients, then the buttermilk, then the remaining dry ingredients until just blended.
4. Divide batter between pans and smooth surfaces. Bake 25 minutes or until a toothpick comes out clean. Cool in pans 10 minutes, then turn out and cool completely.
5. Make frosting: Melt chocolate in water over a double boiler, stirring until smooth. Remove from heat and stir in butter one piece at a time. Cool 10 minutes, then beat at high speed until light and fluffy, about 5 minutes.
6. Spread about ¾ cup frosting on top of first cake layer. Add second layer and frost top and sides entirely.

Instructions

1. Combine berries, sugar, and ¼ cup water in a saucepan. Cook gently, stirring occasionally, until berries soften and release their liquid, 5–15 minutes. Cool.
2. Cut pound cake into ½-inch-thick slices. Line a deep bowl with just over half the slices, packing closely so there are no gaps.
3. Strain cooled berries, reserving the liquid. Spoon berries onto cake, then drizzle with about half the liquid.
4. Cover with remaining pound cake slices, packed closely. Drizzle with all but a few tablespoons of the remaining liquid (refrigerate the rest).
5. Find a plate that just fits inside the bowl, press it down on top of the pudding, and weight with a few cans. Refrigerate overnight.
6. To serve, run a knife around the edge and invert onto a plate. Serve with cream and the reserved berry liquid.

Instructions

1. Preheat oven to 425°F. Sift together flour, sugar, salt, and baking soda into a large bowl.
2. Using a pastry cutter or two knives, work butter into the flour until it resembles coarse meal. Stir in raisins.
3. Make a well in the center. Add beaten egg and buttermilk and mix with a wooden spoon until too stiff to stir. Dust hands with flour and knead briefly in the bowl to form a rough ball. Turn out and shape into a round loaf.
4. Transfer to a lightly greased baking sheet. Score the top about ½ inch deep in an X shape.
5. Bake until golden and hollow-sounding when tapped on the bottom, about 40 minutes. Cool on a rack. Serve warm, at room temperature, or toasted.

Instructions

1. Have butter and cream cheese at room temperature. Blend together, then chill slightly (about 1 hour).
2. Shape dough into 24 one-inch balls. Place in ungreased mini muffin tins and press dough onto the bottom and sides of each cup.
3. Beat together egg, brown sugar, butter, vanilla, and salt until smooth. Stir in pecans.
4. Fill each pastry cup with the filling. Bake at 350°F until brown, 20–30 minutes.
5. Sprinkle with powdered sugar before serving.

Instructions

1. Bring all ingredients to room temperature for 1 hour. Preheat oven to 350°F.
2. Cream butter; gradually beat in the first two sugars until light and fluffy. Add egg yolks and beat together. Add vanilla and almond extract.
3. Sift flour, baking powder, and salt together. Add to creamed mixture alternately with milk, starting and ending with the dry ingredients; beat well.
4. In a separate bowl, beat egg whites until foamy. Gradually beat in the remaining fine sugar until a silky meringue forms.
5. Fold meringue into batter using a cut-and-fold motion with a spatula.
6. Transfer to a greased 9½" tube pan (Wesson oil recommended). Bake for 1 hour 15 minutes.

Instructions

Active time: 15 min — Total: 45 min. Serve with whipped cream or vanilla ice cream.

1. Preheat oven to 400°F. Reserve ¼ cup almonds in a bowl for the topping.
2. Finely grind remaining 1¾ cups almonds with sugar in a food processor. Add butter, flour, and salt; process until mixture resembles sand.
3. Add 1 cup of this flour mixture to the reserved almonds (for topping). Add beaten egg to the remaining mixture in the processor and pulse until it begins to clump.
4. Transfer the clumped mixture to a 9"×1" round tart pan with a removable bottom. Press with floured fingers onto the bottom and up the sides. Bake 15 minutes.
5. Meanwhile, stir jam to loosen. Rub the reserved almond topping between your palms to form small clumps.
6. Remove tart shell from oven. Spread jam over the bottom. Sprinkle almond crumble over jam. Bake another 15 minutes.
7. Cool in pan on a rack, then loosen the side and remove.

Instructions

1. Preheat oven to 350°F. Grease pan. (Double the recipe for 4–5 loaves; single makes 1 tube pan or 2 loaves; half makes a small loaf.)
2. Cream butter, sugar, and eggs in a large bowl.
3. Mix dry ingredients together; add alternately with sour cream to the wet ingredients.
4. Optional: add to the middle of the batter — 6 oz chocolate chips or carob chips; or a cinnamon-sugar mix with chopped nuts; or chopped, peeled apples mixed with cinnamon.
5. Bake until a toothpick comes out clean (timing depends on pan size — about 50–60 min for a tube pan).

Instructions

1. In a large bowl, combine broccoli, onion, pecans, and cherries.
2. In a small bowl, stir together mayo, Parmesan, sugar, vinegar, and cinnamon.
3. Toss the dressing with the broccoli mixture until well coated.

Instructions

Sauté onion and chicken in olive oil until cooked through. Add all remaining ingredients except sour cream and whipping cream. Simmer 30 minutes. Stir in sour cream and whipping cream before serving.

Kugel Instructions

1. Beat eggs and sugar. Add cream cheese, sour cream, butter, and vanilla; mix well.
2. Fold in cooked noodles. Pour into a greased 9×13 pan.
3. Sprinkle top generously with cinnamon and sugar.
4. Bake at 350°F for 45–55 minutes until golden and set.

Latkes Instructions

1. Grate potatoes and onion; squeeze out as much liquid as possible using a towel.
2. Mix in eggs, flour, salt, and pepper.
3. Heat oil in a skillet over medium-high heat. Drop spoonfuls of batter and flatten slightly.
4. Fry until golden brown on each side, about 3–4 minutes per side. Drain on paper towels.
5. Serve with sour cream or applesauce.

Instructions

1. Lay eggplant slices on paper towels, sprinkle with salt, cover with more paper towels, and place heavy pots on top. Let sit 30 minutes to remove bitterness.
2. Preheat oven to 350°F.
3. Set up three bowls: flour, beaten egg, and bread crumbs. Dip each eggplant slice in egg → flour → egg → breadcrumbs.
4. Heat ½ cup oil in a large frying pan over medium heat. Fry eggplant until golden on each side (add oil as needed — eggplant absorbs a lot). Drain on paper towels.
5. Arrange eggplant in a baking pan. Cover with marinara sauce and mozzarella. Bake 15 minutes or until cheese is melted.

Instructions

1. Put all ingredients into a crock pot.
2. Cook on low all day (8–10 hours).

Where to Find the Best Ingredients

For the most authentic experience, Courtney recommends sourcing your kielbasa and pierogis from a Polish market. The flavors are incomparable compared to supermarket versions. Sauté sliced kielbasa in a pan until browned. Boil pierogis until they float, then pan-fry in butter with onions until golden. Serve together.

Instructions

1. Preheat oven to 350°F.
2. Beat butter and both sugars until creamy. Add eggs and vanilla; beat well.
3. Add combined flour, baking soda, cinnamon, and salt; mix well.
4. Stir in oats and cherries, then chocolate chips.
5. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
6. Bake 10–12 minutes until golden brown. Cool 1 minute on sheet, then transfer to a wire rack.

Instructions

1. Marinate chicken: mix salt, half the chili powder, half the ginger & garlic, 1 tsp garam masala powder, half the turmeric, and yogurt. Coat chicken and marinate 1 hour.
2. Wash and soak rice in water 30 minutes.
3. Boil water with half the whole garam masala, bay leaves, and salt. Cook rice until ¾ done. Drain and set aside.
4. Heat oil; add remaining whole garam masala and let crackle. Add sliced onions; sauté until golden. Add remaining ginger, garlic, coriander, turmeric, chili powder, 1 tsp garam masala, and tomatoes. Cook 5 minutes. Add marinated chicken; cook until tender.
5. Dissolve saffron in warm milk.
6. Layer alternate chicken and rice in a deep pot. Between each layer sprinkle saffron milk, remaining garam masala, mint leaves, fried onions, and butter. End with a rice layer topped with saffron and rose water.
7. Cover tightly and cook on very low heat (dum) for 20–25 minutes.

Instructions

1. Peel and grate potatoes and onion into a large bowl.
2. Dice bacon and fry until crisp. Pour bacon and drippings over the potato/onion mixture.
3. Add milk, then add eggs one at a time, beating after each addition.
4. Add salt, pepper, and flour; mix well.
5. Pour into a greased heavy skillet or 13×10 pan.
6. Bake at 400°F for 15 minutes, then reduce heat to 375°F and bake 45 minutes more, until golden brown and crisp.
7. Serve hot with sour cream.

Venn Pongal Instructions

1. Wash rice and moong dhal. Cook in electric rice cooker with 3 cups water and ½ cup milk until thoroughly soft. Add salt and mix.
2. Slightly grind pepper and cumin seeds (leave coarse). Cut ginger into small pieces.
3. Heat ghee; add ground spices, ginger, and curry leaves. Fry briefly and pour over rice.
4. Heat more ghee; roast cashews until golden and add to rice. Mix everything together.

Tomato Gothsu Instructions

1. Cook tomatoes with all spices on medium heat until soft and juicy.
2. In a small pan, heat oil and add mustard seeds. Let them pop, then pour over tomato mixture.
3. Serve alongside Venn Pongal.

Instructions

1. Make marinade: stir together mustard, onion, honey, and beer in a saucepan. Bring just to a boil (it will foam), then remove from heat. Blend marinade, cool to room temperature.
2. Combine pork and marinade in a large zip-lock bag. Marinate in the fridge, turning occasionally, at least 8 hours and up to 24. Bring to room temperature 40 minutes before cooking.
3. Preheat oven to 375°F. Remove pork from marinade (reserve marinade) and pat dry. Season with salt and pepper.
4. In a flameproof roasting pan, heat oil over high heat and brown pork on all sides.
5. Roast in oven, basting frequently with marinade, until a thermometer reads 155°F, about 1 to 1½ hours. Rest 15 minutes, covered loosely with foil.
6. Make sauce: skim fat from pan. Add remaining marinade and deglaze over high heat, scraping up browned bits. Strain through a fine sieve into a saucepan. Bring to a simmer and whisk in the beurre manié bit by bit until sauce thickens.

Instructions

1. Dry fry the onion in a very large pot until soft. Add garlic and stir for a few minutes.
2. Add diced eggplant and stewed tomatoes. Bring to a boil, then simmer covered for about 15 minutes until eggplant is halfway cooked.
3. Add zucchini and simmer 10–15 minutes more.
4. Stir in Italian herbs. Remove from heat and let sit covered a few more minutes before serving.

Instructions

1. Beat milk, flour, and oil until smooth. Add eggs; beat well.
2. Heat a 7-inch skillet over medium heat. Spray lightly with cooking spray.
3. Pour about ¼ cup batter into pan, tilting so batter covers the bottom completely. Cook until lightly browned on underside; turn and cook other side. Remove and cool on wire rack. Repeat for all crepes, spraying pan before each one.
4. Make filling: beat together cream cheese, sour cream, powdered sugar, and lemon juice until smooth.
5. Spread about 3 tablespoons of filling on each crepe. Roll up.
6. Drizzle with warm strawberry sauce and sprinkle with powdered sugar to serve.

Instructions

1. Heat oil in a large pot. Add onion seeds and cumin seeds — let them pop and fizzle for 20 seconds. Add onions and fry until lightly browned.
2. Add garlic, ginger, and chili. Stir fry on medium heat. Add canned tomatoes and stir-fry 5 minutes on medium-high until oil starts to separate.
3. Add spices (salt, coriander, garam masala, turmeric) and stir thoroughly.
4. Add potato chunks and stir to coat. Add 3 small glasses of water, put the lid on, and bring to a boil. Simmer on very low heat for 20 minutes until potato is soft.
5. Add drained chickpeas and another small glass of water. Bring to a fierce boil, then simmer with lid partially on for 15 minutes.
6. Add fresh coriander leaf. Simmer 10 more minutes. Turn off heat, cover tightly, and let stand 15 minutes.
7. Serve with basmati rice or warm pita bread.

Instructions

1. Pork: Boil in salted water 10 minutes. Cool 15 minutes, then slice thinly. Fry garlic in oil until golden brown to serve alongside.
2. Shrimp: Boil in salted water 4–5 minutes until pink. Drain, de-vein, and halve each shrimp lengthwise.
3. Vermicelli: Boil in water 5–8 minutes. Drain and rinse with cold water.
4. Rolling: Dip one rice paper in warm water; place on a plate for about 1 minute. Layer vermicelli, lettuce, basil, mint, pork, and shrimp on the lower half. Fold in sides and roll firmly like a burrito.
5. Sauce: Sauté garlic in oil. Add hoisin sauce, then water to thin. Stir in peanut butter until smooth. Transfer to dipping bowls. Garnish with peanuts and chili sauce.

Cake Instructions

1. Bring butter, oil, water, and cocoa to a boil.
2. Mix sugar, flour, and salt in a bowl. Pour heated chocolate mixture over dry ingredients; mix well.
3. Add eggs, vanilla, baking soda, and buttermilk; beat well.
4. Pour into a greased and floured cookie sheet pan. Bake at 350°F for 25–30 minutes.

Frosting Instructions

1. Mix sugar and cocoa in saucepan. Stir in butter, milk, corn syrup, and salt; bring to a full rolling boil. Boil vigorously 3 minutes, stirring occasionally.
2. Cool. Beat in confectioners' sugar and vanilla.

Ice Cream Instructions

Mix all ingredients together and freeze in an ice cream maker. Easy!

Instructions

1. Bake cake in a bundt pan per box directions (with pudding added). Once cooled, split into 3 layers.
2. Drizzle rum and pineapple juice over each layer to soak the cake.
3. Beat together ricotta, cream cheese, and 3 tbsp sugar. Stir in grated chocolate and diced cherries.
4. Spread cheese mixture between each layer of the cake.
5. Make frosting: melt chocolate chips with butter and ¼ cup water; stir in instant coffee, then add confectioners' sugar. Beat until smooth.
6. Frost the assembled cake completely.

Instructions

1. Cream butter, peanut butter, and powdered sugar together until light and fluffy.
2. Beat in egg and vanilla.
3. Sift together flour, baking powder, and salt; blend into creamed mixture.
4. Roll out dough and cut into desired shapes, or roll into balls and flatten.
5. Bake on ungreased cookie sheets at 400°F for about 8 minutes until just set (do not overbrown).