GRAMMY'S RECIPE BOOK The handwritten recipe book of Cathy Leonardi (née Hartman), typed out by her family. https://theleonardis.com/recipes/ How to read this file: - Every entry is from her book, in the order it appears there. - "GRAMMY'S RECIPE" is her recipe: her amounts and words, with abbreviations spelled out and the steps numbered. - "IN THE MARGIN" is something she wrote on the page herself. - "ADDED BY THE FAMILY" is not on her page. Her family added it to fill a gap. - "MODERNIZED" and "IDEAS TO PLAY WITH", where present, are suggestions written later. They are not hers. - Each entry's URL shows the photo of her original page and a word-for-word transcription. - Temperatures are Fahrenheit. - Times are the family's estimates for Grammy's recipe, with unhurried prep. "Total" runs from starting to eating, and includes chilling, marinating and cooling. Entries: 54 ================================================================ OVEN HARD-BOILED EGGS ================================================================ URL: https://theleonardis.com/recipes/oven-hard-boiled-eggs/ Course: Breakfast Tags: oven, make-ahead, vegetarian Main ingredients: eggs Oven: 325°F Time (estimated): prep 5 min, cook 30 min, rest 10 min (cool the eggs); total 45 min start to eating Book page: 0 GRAMMY'S RECIPE - Eggs 1. Put one egg in each cup of a muffin pan. 2. Bake at 325° for 20–30 minutes. ADDED BY THE FAMILY - Moving the eggs to ice water straight from the oven makes them easier to peel. ================================================================ POT STICKERS ================================================================ URL: https://theleonardis.com/recipes/pot-stickers/ Course: Appetizers & snacks Tags: oven, weeknight, snack Main ingredients: frozen pot stickers Oven: 375°F Time (estimated): prep 5 min, cook 10 min; total 15 min start to eating Book page: 0 GRAMMY'S RECIPE - Frozen pot stickers - Spray oil 1. Spray the pot stickers with oil. 2. Bake at 375° for about 8 minutes. ================================================================ QVC TWO-INGREDIENT BAGELS ================================================================ URL: https://theleonardis.com/recipes/qvc-bagels/ Course: Breads Source: QVC Tags: oven, breakfast, vegetarian Main ingredients: self-rising flour, Greek yogurt Oven: 375°F Time (estimated): prep 15 min, cook 25 min, rest 10 min (cool); total 50 min start to eating Book page: 0 GRAMMY'S RECIPE - ½ cup self-rising flour - ½ cup fat-free Fage (Greek) yogurt 1. Mix the flour and yogurt into a dough. 2. Bake at 375° for 20–25 minutes. ADDED BY THE FAMILY - Her note gives just the two ingredients and the bake. The usual way: knead briefly on a floured board, roll into a rope, join the ends into a ring, brush with egg wash, and add seasoning if you like. This amount makes about 2 bagels. MODERNIZED (a suggestion, not hers) - 1 cup (125 g) self-rising flour, plus more for dusting - 1 cup (240 g) fat-free or 2% plain Greek yogurt (such as Fage) - 1 egg, beaten - Everything-bagel seasoning, sesame seeds or coarse salt 1. Heat the oven to 375°F and line a baking sheet with parchment. 2. Stir the flour and yogurt together, then knead on a floured board until smooth and only slightly tacky, about 1 minute. 3. Divide into 4 pieces. Roll each into a rope about 8 inches long and pinch the ends into a ring. 4. Brush with the beaten egg and sprinkle with the topping. 5. Bake 20–25 minutes, until golden. Cool 10 minutes before slicing. IDEAS TO PLAY WITH (suggestions, not hers) - Cinnamon raisin: Knead in 2 tablespoons raisins and 1 teaspoon cinnamon sugar. - Cheese-topped: Sprinkle shredded Asiago or cheddar on top before baking. - Pizza dough: The same dough rolled flat makes a quick pizza crust. Bake at 450°F. - Garlic knots: Tie ropes into knots and brush with garlic butter after baking. ================================================================ KITCHEN CONVERSIONS ================================================================ URL: https://theleonardis.com/recipes/kitchen-conversions/ Course: Kitchen notes Tags: baking Book page: 1 GRAMMY'S RECIPE What makes a pound: - Butter: 2 cups = 1 pound - Flour: 4 cups = 1 pound - Granulated sugar: 2 cups = 1 pound - Powdered sugar: 3½ cups = 1 pound - Brown sugar: 2⅔ cups = 1 pound - Milk: 2 cups = 1 pound ================================================================ CORKY'S RIBS ================================================================ URL: https://theleonardis.com/recipes/corkeys-ribs/ Course: Mains Source: Corky's BBQ Tags: oven, pork Main ingredients: ribs Oven: 350°F Time (estimated): prep 5 min, cook 30 min, rest 8 hr (defrost overnight in the fridge); total 8 hr 35 min start to eating Book page: 1 GRAMMY'S RECIPE - 1 package Corky's ribs (frozen, fully cooked) 1. Defrost overnight. 2. Heat at 350° for 30 minutes. ADDED BY THE FAMILY - Heating instructions for store-bought Corky's BBQ ribs, written at the foot of the conversions page. The start of the last line runs off the bottom of the photo. ================================================================ RUSSIAN SPICED TEA ================================================================ URL: https://theleonardis.com/recipes/russian-spiced-tea/ Course: Drinks From: Phyllis Caramanica Tags: stovetop, make-ahead, holiday, party, vegetarian Main ingredients: tea, orange juice, pineapple juice, honey Time (estimated): prep 10 min, cook 20 min; total 30 min start to eating Book page: 2 GRAMMY'S RECIPE Spiced tea base: - 4 cups water - 4 cinnamon sticks - 4 tablespoons whole cloves - 12 tea bags Then add: - 1-pound jar of honey - 1 large (12-ounce) can frozen orange juice concentrate - 1 large (12-ounce) can frozen pineapple juice concentrate - 6 tablespoons lemon juice To serve: - Boiling water 1. Bring the water, cinnamon sticks and cloves to a rolling boil. 2. Remove from the heat, add the tea bags, and steep until real dark. 3. Strain. 4. Stir in the honey, orange juice concentrate, pineapple juice concentrate and lemon juice. 5. To serve: fill a mug ⅓ full with the mixture and fill it up with boiling water. ADDED BY THE FAMILY - This makes a concentrate. Keep it in the refrigerator between mugs. MODERNIZED (a suggestion, not hers) Spiced tea concentrate (makes about 2 quarts): - 4 cups water - 4 cinnamon sticks - 1 tablespoon whole cloves - 12 black tea bags - 1 cup honey, or to taste - 1 (12-ounce) can frozen orange juice concentrate, thawed - 1 (12-ounce) can frozen pineapple juice concentrate, thawed - 6 tablespoons fresh lemon juice To serve: - Boiling water - Orange slices or cinnamon sticks (optional) 1. Simmer the water, cinnamon sticks and cloves for 10 minutes to draw out the spice. 2. Turn off the heat, add the tea bags and steep 5 minutes. Longer turns bitter rather than stronger. 3. Strain out the tea bags and spices. 4. Stir in the honey until dissolved, then the orange, pineapple and lemon juices. 5. Cool and refrigerate in jars for up to 2 weeks. 6. To serve: fill a mug ⅓ full with concentrate and top with boiling water. IDEAS TO PLAY WITH (suggestions, not hers) - Slow-cooker party batch: Mix the concentrate with 2 quarts of hot water in a slow cooker on warm and let people ladle their own. - Iced: Stir the concentrate into cold water or sparkling water over ice with an orange slice. - A splash of something: A shot of dark rum, bourbon or brandy per mug makes it a winter toddy. - Jarred gifts: Pour the concentrate into small bottles with a tag reading "⅓ mug, fill with boiling water". ================================================================ LEMON BARS ================================================================ URL: https://theleonardis.com/recipes/lemon-bars/ Course: Desserts From: Phyllis Caramanica Tags: bars, oven, make-ahead, party, holiday, vegetarian Main ingredients: lemon, butter, eggs Oven: 350°F Time (estimated): prep 20 min, cook 45 min, rest 1 hr (cool); total 2 hr 5 min start to eating Makes: one 9×13 pan Book page: 3 GRAMMY'S RECIPE Crust: - 1 cup butter - ½ cup confectioners' sugar - 2 cups flour Lemon layer: - 4 eggs - 1¾ cups sugar - ⅓ cup flour - ⅓ cup lemon juice - ½ teaspoon baking powder To finish: - Confectioners' sugar, for sprinkling 1. Heat the oven to 350°. 2. Mix the butter, confectioners' sugar and flour for the crust, put it in a 9×13 pan and bake 20 minutes. 3. While the crust bakes, mix the eggs, sugar, flour, lemon juice and baking powder. 4. Pour the lemon mixture over the hot crust and bake 25 minutes. 5. Cool, and sprinkle with confectioners' sugar. ADDED BY THE FAMILY - Her page doesn't say how to put the crust together. Beat the softened butter with the sugar, mix in the flour until it clumps, then press it evenly over the bottom of the pan. MODERNIZED (a suggestion, not hers) Shortbread crust: - 1 cup (2 sticks, 226 g) unsalted butter, softened - ½ cup (60 g) confectioners' sugar - 2 cups (250 g) all-purpose flour - ¼ teaspoon fine salt Lemon layer: - 4 large eggs - 1¾ cups (350 g) granulated sugar - ⅓ cup (40 g) all-purpose flour - ⅓ cup (80 ml) fresh lemon juice, from about 2 lemons - 1 tablespoon finely grated lemon zest - ½ teaspoon baking powder To finish: - Confectioners' sugar 1. Heat the oven to 350°F. Line a 9×13 pan with parchment, leaving an overhang on the long sides to lift the bars out. 2. Beat the butter and confectioners' sugar until smooth. Add the flour and salt and mix until a soft, crumbly dough forms. Press it evenly into the pan. 3. Bake 18–20 minutes, until the edges are just turning golden. 4. Meanwhile, whisk the eggs and sugar until smooth. Whisk in the flour and baking powder, then the lemon juice and zest. 5. Pour the filling over the hot crust and bake 22–25 minutes, until the center no longer jiggles. 6. Cool completely, then chill at least 1 hour for clean cuts. Lift out, dust with confectioners' sugar, and cut into 24 bars. IDEAS TO PLAY WITH (suggestions, not hers) - Meyer lemon: Swap in Meyer lemon juice and zest for a softer, more floral bar. Cut the sugar in the filling to 1½ cups. - Lime or grapefruit: Use the same amount of juice. Grapefruit is lovely with a pinch of flaky salt on top. - Brown-butter crust: Brown the butter, chill it until it is soft and solid again, then make the crust as usual. It tastes nutty, like shortbread. - Raspberry swirl: Drop spoonfuls of seedless raspberry jam onto the filling before the second bake and drag a knife through them. - Half batch: Halve everything and use an 8×8 pan. Bake the crust 15 minutes and the filling about 20. ================================================================ CHINESE WALNUT CHICKEN ================================================================ URL: https://theleonardis.com/recipes/chinese-walnut-chicken/ Course: Mains Source: Country Living magazine Tags: stovetop, weeknight, chicken Main ingredients: chicken, walnuts, snow peas Time (estimated): prep 30 min, cook 15 min, rest 15 min (marinate); total 1 hr start to eating Makes: about 4 servings Book page: 4, 5 GRAMMY'S RECIPE Marinade: - 1 tablespoon cornstarch - 3 tablespoons light soy sauce - 1 tablespoon dry sherry - 1 teaspoon fresh ginger (or ½ teaspoon ground) Stir-fry: - 1 pound boneless chicken breast, cubed - 4 tablespoons vegetable oil, divided - 1 cup walnuts - ½ cup green onions, cut in 1-inch pieces - 1 clove garlic, minced - ½ pound fresh snow peas, tips and strings removed 1. In a medium bowl, mix the cornstarch, soy sauce, sherry and ginger until well combined. Stir in the chicken and let it stand 15 minutes to marinate. 2. Meanwhile, heat a wok over high heat for a few seconds. Add 2 tablespoons of the oil and the walnuts and fry until golden brown, stirring with a slotted spoon. Transfer to a bowl. 3. Add the green onions and garlic to the wok and stir-fry 1 minute. Stir in the snow peas and stir-fry until tender-crisp. Move the vegetables to the bowl with the walnuts. 4. Add the remaining 2 tablespoons of oil to the wok, then the chicken and its marinade. Stir-fry until the chicken is firm, about 5 minutes. 5. Return the walnuts and vegetables to the wok, heat through, and serve immediately. IN THE MARGIN - Per serving, as she copied it from the magazine: fat 34 g, sodium 529 mg, cholesterol 65 mg, 485 calories. MODERNIZED (a suggestion, not hers) Marinade: - 1 tablespoon cornstarch - 3 tablespoons low-sodium soy sauce - 1 tablespoon dry sherry or Shaoxing wine - 1 teaspoon fresh grated ginger Stir-fry: - 1 pound boneless chicken thighs or breast, in ¾-inch cubes - 3 tablespoons neutral oil, divided - 1 cup walnut halves - ½ cup green onions, in 1-inch pieces - 1 clove garlic, minced - ½ pound snow peas, trimmed Sauce: - 2 tablespoons water - 1 tablespoon oyster sauce or hoisin - 1 teaspoon sesame oil 1. Mix the marinade ingredients, stir in the chicken, and let it stand 15 minutes. 2. Heat a wok or large skillet over high heat. Add 1 tablespoon oil and the walnuts and stir-fry until golden, 1–2 minutes. Move them to a bowl. 3. Add 1 tablespoon oil, the green onions and garlic, and stir-fry 30 seconds. Add the snow peas and stir-fry until bright green and tender-crisp, about 2 minutes. Add them to the walnuts. 4. Add the last tablespoon of oil and the chicken with its marinade. Spread it out, let it sear 1 minute, then stir-fry until cooked through, 4–5 minutes. 5. Return the walnuts and vegetables and add the water, oyster sauce and sesame oil. Toss until glossy and serve right away with rice. IDEAS TO PLAY WITH (suggestions, not hers) - Cashew chicken: Use cashews instead of walnuts and add sliced red pepper. - Candied walnuts: Toss the fried walnuts with 1 tablespoon honey and a pinch of salt before setting them aside. - Shrimp: Use peeled shrimp and stir-fry them just 2–3 minutes. - More vegetables: Add broccoli florets and water chestnuts with the snow peas. ================================================================ HOT BUTTERED RUM ================================================================ URL: https://theleonardis.com/recipes/hot-buttered-rum/ Course: Drinks From: Phyllis Caramanica Tags: make-ahead, holiday, party, no-bake Main ingredients: butter, brown sugar, vanilla ice cream, rum Time (estimated): prep 20 min, cook 5 min; total 25 min start to eating Book page: 6 GRAMMY'S RECIPE Batter (keeps in the freezer): - ½ pound (2 sticks) softened butter - ½ pound light brown sugar - ½ pound confectioners' sugar - 1 teaspoon cinnamon - ½ teaspoon nutmeg - 1 pint high-quality vanilla ice cream, softened For each mug: - ½ to 1 jigger light rum - Boiling water - A cinnamon stick 1. Combine the butter, sugars and spices and beat till fluffy. 2. Add the softened ice cream and blend. Keep in the freezer. 3. To serve: put 3 tablespoons of the mixture into each mug, add ½ to 1 jigger of light rum, and fill with boiling water. Add a cinnamon stick. IN THE MARGIN - Beside the brown sugar: 1½ cups. - Beside the confectioners' sugar: 1½ cups + ¼ cup. MODERNIZED (a suggestion, not hers) Batter (about 24 mugs; keeps 3 months frozen): - 1 cup (2 sticks) unsalted butter, softened - 1 cup packed light brown sugar - 1 cup confectioners' sugar - 1 teaspoon cinnamon - ½ teaspoon nutmeg, freshly grated if you have it - ¼ teaspoon ground cloves - Pinch of salt - 1 pint good vanilla ice cream, softened For each mug: - 3 tablespoons batter - 1½ ounces dark or spiced rum - ¾ cup boiling water - Cinnamon stick 1. Beat the butter, both sugars, spices and salt until light and fluffy, about 3 minutes. 2. Beat in the softened ice cream until smooth. 3. Pack into a freezer container and freeze. It stays soft enough to scoop straight from the freezer. 4. For each mug: add 3 tablespoons of batter and the rum, pour in boiling water, and stir with a cinnamon stick until melted. IDEAS TO PLAY WITH (suggestions, not hers) - Alcohol-free: Skip the rum and use hot apple cider instead of water. The kids can have it too. - In coffee: A spoonful of batter melted into hot coffee is a Christmas-morning treat. - Bourbon: Swap the rum for bourbon and add a strip of orange peel. - Gift tubs: Freeze in small deli containers with the instructions on the lid. ================================================================ THUMB PRINT COOKIES ================================================================ URL: https://theleonardis.com/recipes/thumb-print-cookies/ Course: Desserts From: Phyllis Caramanica Tags: cookies, oven, holiday, christmas, vegetarian Main ingredients: butter, walnuts, currant jelly Oven: 350°F Time (estimated): prep 40 min, cook 30 min, rest 15 min (cool); total 1 hr 25 min start to eating Book page: 7 GRAMMY'S RECIPE - 1 cup butter, softened - ½ cup brown sugar - 2 egg yolks (save the whites) - 1 teaspoon vanilla - 2 cups sifted flour - 1 cup finely chopped nuts - Currant jelly 1. Heat the oven to 350°. 2. Cream the butter. Beat in the sugar, yolks and vanilla, then add the flour. 3. Form into 1-inch balls on waxed paper. 4. Dip the balls into the egg whites, then roll them in the chopped nuts. 5. Place on a greased cookie sheet and press each one with your thumb. 6. Fill with currant jelly and bake 10 minutes at 350°. IN THE MARGIN - Doubled, in red down the margin: 2 cups butter, 1 cup brown sugar, 4 yolks, 2 teaspoons vanilla, 4 cups flour, 2 cups nuts. ADDED BY THE FAMILY - She spelled it "current jelly". It's currant jelly. MODERNIZED (a suggestion, not hers) - 1 cup (2 sticks) unsalted butter, softened - ½ cup packed light brown sugar - 2 large egg yolks (save the whites) - 1 teaspoon vanilla - ¼ teaspoon salt - 2 cups (250 g) all-purpose flour - 1 cup walnuts or pecans, finely chopped - ⅓ cup red currant jelly or seedless raspberry jam 1. Beat the butter and brown sugar until fluffy. Beat in the yolks, vanilla and salt, then mix in the flour. 2. Chill the dough 30 minutes so the balls hold their shape. 3. Heat the oven to 350°F and line baking sheets with parchment. 4. Roll 1-inch balls, dip each in the lightly beaten egg whites, then roll in the nuts. 5. Place 1½ inches apart and press a deep dent in each with your thumb or the back of a ½-teaspoon measure. 6. Bake 8 minutes, re-press the dents if they puffed, then bake 5–7 minutes more until lightly golden. 7. Cool, then fill each dent with jelly. IDEAS TO PLAY WITH (suggestions, not hers) - Apricot and raspberry: Fill half with apricot jam and half with raspberry for a mixed Christmas plate. - Chocolate centers: Fill with a dab of Nutella or a chocolate kiss pressed in while they're warm. - Lemon curd: Fill with lemon curd and dust with confectioners' sugar. - Nut-free: Roll the balls in sanding sugar or finely shredded coconut instead of nuts. ================================================================ BREAKFAST CASSEROLE ================================================================ URL: https://theleonardis.com/recipes/breakfast-casserole/ Course: Breakfast From: Phyllis Caramanica Tags: oven, make-ahead, holiday, christmas, pork Main ingredients: sausage, eggs, bread, cheese Oven: 350°F Time (estimated): prep 25 min, cook 45 min, rest 8 hr 15 min (chill overnight, then 15 minutes out of the fridge); total 9 hr 25 min start to eating Makes: one 9×13 pan Book page: 8 GRAMMY'S RECIPE - 6 slices bread - Butter - 1 pound bulk sausage, browned - 6 ounces (1½ cups) shredded cheese - 6 eggs, beaten - 2 cups half-and-half 1. Butter the bread and place it in a greased 9×13 pan. 2. Add the browned sausage and sprinkle with the cheese. 3. Combine the eggs and half-and-half and pour over. Cover and chill overnight. 4. Take it out of the refrigerator 15 minutes before baking. Bake at 350° for 45 minutes. MODERNIZED (a suggestion, not hers) - 6 thick slices day-old bread (brioche, challah or sourdough), cubed - 2 tablespoons butter, melted - 1 pound bulk breakfast sausage - 1½ cups (6 ounces) shredded sharp cheddar - 6 large eggs - 2 cups half-and-half - 1 teaspoon Dijon mustard - ½ teaspoon salt - ¼ teaspoon pepper - 2 green onions, sliced (optional) 1. Brown the sausage, breaking it up, and drain on paper towels. 2. Grease a 9×13 pan. Toss the bread cubes with the melted butter and spread in the pan. 3. Scatter the sausage and cheese over the bread. 4. Whisk the eggs, half-and-half, mustard, salt and pepper and pour evenly over the top. Press the bread down so it soaks. 5. Cover and refrigerate overnight. 6. Let stand 30 minutes at room temperature while the oven heats to 350°F. 7. Bake uncovered 45–55 minutes, until puffed, golden and set in the center (a knife comes out clean). Rest 10 minutes and top with green onions. IDEAS TO PLAY WITH (suggestions, not hers) - Vegetarian: Swap the sausage for sautéed mushrooms, spinach and peppers, and use Gruyère. - Holiday ham: Use leftover diced ham and Swiss cheese. - Southwest: Chorizo, pepper jack and a can of green chiles. Serve with salsa. - Half batch: Halve everything in an 8×8 pan and bake about 35–40 minutes. ================================================================ JACKIE'S MEATLOAF ================================================================ URL: https://theleonardis.com/recipes/jackies-meatloaf/ Course: Mains From: Jackie O'Brien Tags: oven, weeknight, beef Main ingredients: ground beef, onion soup mix Oven: 350°F Time (estimated): prep 15 min, cook 1 hr, rest 10 min (rest before slicing); total 1 hr 25 min start to eating Book page: 9 GRAMMY'S RECIPE - 2 pounds ground round - ½ package Lipton onion soup mix - 1 or 2 eggs - Worcestershire sauce - ½ cup breadcrumbs - Ketchup, for the top 1. Mix the ground round, onion soup mix, eggs, a few dashes of Worcestershire and the breadcrumbs, and shape into a loaf. 2. Put ketchup on top. 3. Bake at 350° for about 1 hour. ADDED BY THE FAMILY - Her page lists the ingredients without saying to mix and shape them. Step 1 fills that in. MODERNIZED (a suggestion, not hers) Meatloaf: - 2 pounds ground beef (85% lean) - ½ packet (about 2 tablespoons) Lipton onion soup mix - 2 large eggs - 1 tablespoon Worcestershire sauce - ½ cup breadcrumbs soaked in ⅓ cup milk - ¼ cup ketchup Glaze: - ½ cup ketchup - 2 tablespoons brown sugar - 1 teaspoon cider vinegar 1. Heat the oven to 350°F and line a rimmed baking sheet with foil. 2. Stir the breadcrumbs into the milk and let them soak 5 minutes. 3. Add the beef, soup mix, eggs, Worcestershire and ¼ cup ketchup. Mix gently with your hands until just combined. 4. Shape into a 9×5-inch loaf on the sheet. A free-form loaf browns on all sides. 5. Stir the glaze together and spread half over the loaf. 6. Bake 45 minutes, spread on the rest of the glaze, and bake 15–20 minutes more, until it reads 160°F in the center. 7. Rest 10 minutes before slicing. IDEAS TO PLAY WITH (suggestions, not hers) - Half beef, half pork: Use a pound of each for a more tender loaf. - Sneak in vegetables: Add a grated carrot and a finely chopped sautéed onion. - Meatloaf muffins: Bake in a muffin tin for 20–25 minutes. Easy for kids and quick on a weeknight. - Next-day sandwich: Cold slices on toasted bread with extra ketchup, the way many families love it best. ================================================================ ANNA'S RASPBERRY BROWNIES ================================================================ URL: https://theleonardis.com/recipes/annas-raspberry-brownies/ Course: Desserts From: Anna Tags: bars, oven, vegetarian Main ingredients: chocolate, raspberry jam, nuts Oven: 325°F Time (estimated): prep 35 min, cook 40 min, rest 1 hr (cool before frosting); total 2 hr 15 min start to eating Makes: one 8-inch square pan Book page: 10 GRAMMY'S RECIPE Brownies: - 3 squares (3 ounces) unsweetened chocolate - ½ cup margarine - 3 eggs - 1½ cups sugar - 1½ teaspoons vanilla - ¼ teaspoon salt - 1 cup flour - 1½ cups chopped nuts - ⅓ cup raspberry jam Frosting: - 1 ounce unsweetened chocolate - 2 tablespoons butter - 2 tablespoons light corn syrup - 1 cup confectioners' sugar - 1 tablespoon milk - 1 teaspoon vanilla 1. Melt the chocolate with the margarine over hot water. Let it cool a bit. 2. Add the eggs, sugar, vanilla and salt. Add the flour, then fold in the nuts. 3. Spread in a well-greased 8-inch square pan and bake at 325° for 40 minutes. 4. Take it out, spoon the jam over the hot brownies, and let cool. 5. Frosting: melt the chocolate, blend in the butter and corn syrup, then stir in the confectioners' sugar, milk and vanilla. Mix and spread on top! ADDED BY THE FAMILY - Her method says "shortening". That's the ½ cup margarine in the list. MODERNIZED (a suggestion, not hers) Brownies: - 3 ounces unsweetened chocolate, chopped - ½ cup (1 stick) unsalted butter - 1½ cups sugar - 3 large eggs - 1½ teaspoons vanilla - ¼ teaspoon salt - 1 cup (125 g) all-purpose flour - 1 cup chopped walnuts or pecans, toasted - ⅓ cup seedless raspberry jam Chocolate glaze: - 1 ounce unsweetened chocolate - 2 tablespoons butter - 2 tablespoons light corn syrup - 1 cup confectioners' sugar - 1–2 tablespoons milk - 1 teaspoon vanilla 1. Heat the oven to 325°F. Line an 8-inch square pan with foil or parchment and grease it. 2. Melt the chocolate and butter in a bowl over simmering water or in the microwave in short bursts. Cool 5 minutes. 3. Whisk in the sugar, then the eggs one at a time, the vanilla and salt. 4. Fold in the flour, then the nuts. Spread in the pan. 5. Bake 35–40 minutes, until a toothpick comes out with moist crumbs. 6. Warm the jam slightly and spread it over the hot brownies. Cool completely. 7. Glaze: melt the chocolate with the butter and corn syrup, then whisk in the sugar, milk and vanilla until smooth. Spread over the jam and let set before cutting. IDEAS TO PLAY WITH (suggestions, not hers) - Other jams: Try apricot or cherry jam, or orange marmalade with a little orange zest in the batter. - No nuts: Leave them out and stir in ½ cup chocolate chips instead. - Fresh berries: Press a handful of fresh raspberries into the jam layer before glazing. - Doubled: Double everything in a 9×13 pan and bake about 45 minutes. ================================================================ BUTTER CRUNCH ================================================================ URL: https://theleonardis.com/recipes/butter-crunch/ Course: Desserts From: Phyllis Caramanica Tags: candy, stovetop, holiday, christmas, vegetarian Main ingredients: butter, sugar, chocolate chips, nuts Time (estimated): prep 10 min, cook 20 min, rest 1 hr (cool and harden); total 1 hr 30 min start to eating Book page: 11 GRAMMY'S RECIPE - 1 cup sugar - 2 sticks butter - 6 ounces chocolate chips - Nuts, chopped fine 1. Melt the butter over medium heat. When it's bubbly, add the sugar gradually. 2. Keep stirring until it's caramel in color. 3. Pour it over a large piece of aluminum foil. 4. Immediately pour the chocolate chips over and spread them once melted. 5. Pat in the chopped nuts. When completely cool, break into pieces. MODERNIZED (a suggestion, not hers) - 1 cup (2 sticks) salted butter - 1 cup sugar - 2 tablespoons water - 1 cup (6 ounces) semisweet or dark chocolate chips - ¾ cup toasted almonds or pecans, chopped fine - Flaky sea salt (optional) 1. Line a rimmed baking sheet with parchment or a silicone mat. 2. Melt the butter in a heavy saucepan over medium heat. Stir in the sugar and water. 3. Cook, stirring constantly, until the mixture is the color of a paper bag and reads 300°F on a candy thermometer, about 12–15 minutes. 4. Pour onto the sheet at once and spread thin. 5. Scatter the chocolate chips over the top. Wait 2 minutes, then spread them into an even layer. 6. Sprinkle with the nuts and a little flaky salt and press them in lightly. 7. Cool completely (or chill 30 minutes), then break into pieces. Store airtight. IDEAS TO PLAY WITH (suggestions, not hers) - Toffee both sides: Once the top is set, flip it and coat the other side with more chocolate and nuts. - Pretzel crunch: Line the pan with mini pretzels before pouring the toffee over them. - White and dark: Drizzle melted white chocolate over the dark in stripes. - Christmas tins: It keeps 2 weeks in an airtight tin, so it's perfect for gifts. ================================================================ ZUCCHINI BREAD ================================================================ URL: https://theleonardis.com/recipes/zucchini-bread/ Course: Breads From: Anna Tags: oven, make-ahead, vegetarian Main ingredients: zucchini Oven: 350°F Time (estimated): prep 25 min, cook 1 hr, rest 30 min (cool); total 1 hr 55 min start to eating Makes: 2 loaves Book page: 12 GRAMMY'S RECIPE Dry: - 3 cups flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon salt - 2 teaspoons cinnamon - ½ teaspoon nutmeg Wet: - 3 eggs - 1¾ cups sugar - 1 cup vegetable oil - 1½ teaspoons vanilla - 2 cups grated zucchini 1. Heat the oven to 350° and grease 2 loaf pans. 2. Beat the eggs, sugar, oil and vanilla. 3. Add the dry ingredients and the zucchini. 4. Divide between the pans and bake at 350° for 60 minutes. MODERNIZED (a suggestion, not hers) Dry: - 3 cups (375 g) all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon salt - 2 teaspoons cinnamon - ½ teaspoon nutmeg Wet: - 3 large eggs - 1½ cups sugar (or ¾ cup white + ¾ cup brown) - 1 cup neutral oil - 1½ teaspoons vanilla - 2 cups grated zucchini (about 2 medium), lightly squeezed - 1 cup chopped walnuts or chocolate chips (optional) 1. Heat the oven to 350°F. Grease and flour two 8×4-inch loaf pans. 2. Grate the zucchini and squeeze it gently in a towel. It should be damp, not dripping. 3. Whisk the dry ingredients in one bowl. 4. In a large bowl, whisk the eggs, sugar, oil and vanilla. Stir in the zucchini. 5. Fold in the dry ingredients until just combined, then the nuts or chips. 6. Divide between the pans and bake 50–60 minutes, until a toothpick comes out clean. 7. Cool 10 minutes in the pans, then turn out onto a rack. IDEAS TO PLAY WITH (suggestions, not hers) - Chocolate zucchini bread: Swap ½ cup of the flour for cocoa and add chocolate chips. - Muffins: Bake in lined muffin cups for 20–22 minutes. Makes about 24. - Lemon glaze: Drizzle cooled loaves with 1 cup confectioners' sugar whisked with 2 tablespoons lemon juice. - Freeze one: Wrap the second loaf and freeze it for up to 3 months. ================================================================ ZUCCHINI RICE ================================================================ URL: https://theleonardis.com/recipes/zucchini-rice/ Course: Sides Tags: stovetop, weeknight Main ingredients: zucchini, rice, parmesan Time (estimated): prep 15 min, cook 45 min; total 1 hr start to eating Book page: 13 GRAMMY'S RECIPE - 1 large zucchini, sliced thin - 2 tablespoons oil - 2 tablespoons butter - 1 onion, chopped - 1 clove garlic - 1 bay leaf - Salt and pepper - 2 cups College Inn chicken broth - 2 cups rice - 1 cup Parmesan cheese 1. Cook the zucchini, onion, garlic and bay leaf in the oil and butter with salt and pepper until tender. 2. Add the chicken broth, rice and Parmesan. 3. Cover and let cook ½ hour, until the liquid is absorbed. ADDED BY THE FAMILY - 2 cups of broth to 2 cups of raw rice is less liquid than rice usually needs. She may have meant 2 cups of cooked or instant rice. Keep an eye on it and add more broth if it dries out before the rice is tender. MODERNIZED (a suggestion, not hers) - 2 tablespoons olive oil - 2 tablespoons butter - 1 onion, chopped - 1 clove garlic, minced - 1 large zucchini, halved and sliced thin - 1 bay leaf - 1 cup long-grain white rice - 2 cups chicken broth - ½ cup grated Parmesan, plus more to serve - Salt and pepper 1. Heat the oil and butter in a wide pot with a lid. Cook the onion until soft, about 5 minutes. Add the garlic and zucchini and cook until tender, about 5 minutes more. Season with salt and pepper. 2. Stir in the rice and bay leaf and toast 1 minute. 3. Add the broth and bring to a boil. Cover, turn the heat to low, and cook 18 minutes without lifting the lid. 4. Take off the heat and let stand, covered, 5 minutes. Remove the bay leaf. 5. Stir in the Parmesan and serve with more on top. IDEAS TO PLAY WITH (suggestions, not hers) - Risotto-style: Use Arborio rice and add hot broth a ladle at a time, stirring, for a creamy version. - Make it a meal: Stir in leftover shredded chicken or cooked shrimp at the end. - Lemon and herbs: Finish with lemon zest, a squeeze of juice and chopped basil or parsley. - Brown rice: Use brown rice with 2½ cups broth and cook 40–45 minutes. ================================================================ HUNGARIAN STYLE GOULASH ================================================================ URL: https://theleonardis.com/recipes/hungarian-style-goulash/ Course: Mains From: Claire Tags: stovetop, beef Main ingredients: beef, onions, paprika, sour cream, egg noodles Time (estimated): prep 25 min, cook 2 hr 15 min; total 2 hr 40 min start to eating Makes: about 4–6 servings Book page: 14 GRAMMY'S RECIPE - 3 tablespoons margarine or butter - 6 medium onions, sliced thin - 2 pounds stew beef, in 1-inch chunks - ¼ cup paprika - 1½ teaspoons salt - 1 (8-ounce) container sour cream - 4 cups hot buttered noodles 1. In a 5-quart Dutch oven over medium-high heat, cook the onions in the hot butter until lightly browned. 2. Add the meat, paprika and salt. Reduce the heat to low, cover, and simmer 1½ to 2 hours, until the meat is fork tender. 3. Stir in the sour cream and heat through. Do not boil. 4. Serve over the noodles. MODERNIZED (a suggestion, not hers) - 3 tablespoons butter or oil - 6 medium onions, sliced thin - 2 pounds beef chuck, in 1-inch cubes, patted dry - 3 tablespoons sweet Hungarian paprika - 1 teaspoon smoked paprika (optional) - 2 cloves garlic, minced - 1 tablespoon tomato paste - 1 teaspoon caraway seeds (optional) - 1½ teaspoons salt, plus pepper - 1 cup beef broth - 1 cup (8 ounces) sour cream, at room temperature - 12 ounces egg noodles, buttered - Chopped parsley 1. Melt the butter in a Dutch oven over medium heat. Cook the onions slowly, stirring often, until deep golden, 20–25 minutes. 2. Push the onions aside, raise the heat and brown the beef in batches. 3. Take the pot off the heat and stir in the paprikas, garlic, tomato paste, caraway, salt and pepper. Paprika burns easily over direct heat. 4. Add the broth and return to a simmer. Cover and cook on low 1½–2 hours, until the beef is fork tender. 5. Stir a ladle of the hot sauce into the sour cream, then stir that back into the pot. Heat through without boiling. 6. Serve over the buttered noodles with parsley. IDEAS TO PLAY WITH (suggestions, not hers) - Slow cooker: After browning, cook on low 7–8 hours. Stir in the sour cream at the end. - With peppers: Add 2 sliced red peppers in the last 30 minutes, the way many Hungarian cooks do. - Over potatoes: Serve over mashed potatoes or spaetzle instead of noodles. - Make ahead: It's even better the next day. Add the sour cream when you reheat. ================================================================ ALL BUTTER POUND CAKE ================================================================ URL: https://theleonardis.com/recipes/all-butter-pound-cake/ Course: Desserts Tags: cake, oven, vegetarian Main ingredients: butter, eggs Oven: 325°F Time (estimated): prep 20 min, cook 50 min, rest 30 min (cool); total 1 hr 40 min start to eating Makes: one tube pan Book page: 15 GRAMMY'S RECIPE - ½ pound (2 sticks) butter - 1½ cups sugar - 1⅓ cups flour - 4 eggs - 1 teaspoon vanilla 1. Heat the oven to 325° and grease and flour a tube pan. 2. Cream the butter and sugar. 3. Add the eggs one at a time, beating well. 4. Add the flour and vanilla and beat together. 5. Bake 50 minutes. IN THE MARGIN - A doubled column beside the ingredients: 1 pound butter, 3 cups sugar, 2⅔ cups flour, 8 eggs, 2 teaspoons vanilla. - Cupcakes: 20 minutes at 350°. MODERNIZED (a suggestion, not hers) - 1 cup (2 sticks, 226 g) unsalted butter, at room temperature - 1½ cups (300 g) sugar - 4 large eggs, at room temperature - 1⅓ cups (170 g) all-purpose flour - ¼ teaspoon salt - 1 teaspoon vanilla 1. Heat the oven to 325°F. Grease and flour a tube pan or a 9×5-inch loaf pan. 2. Beat the butter until creamy, then add the sugar and beat 5 minutes, until pale and fluffy. This is what makes it rise. 3. Add the eggs one at a time, beating well after each. 4. Mix the flour and salt, and add it on low speed with the vanilla until just combined. 5. Spread in the pan and bake 50–65 minutes, until golden and a skewer comes out clean. 6. Cool 15 minutes in the pan, then turn out onto a rack. IDEAS TO PLAY WITH (suggestions, not hers) - Lemon: Add the zest of 2 lemons to the sugar, and brush the warm cake with lemon syrup. - Strawberry shortcake: Serve toasted slices with macerated strawberries and whipped cream. - Marble: Stir 3 tablespoons cocoa into a third of the batter and swirl it through. - Grilled: Butter thick slices and toast them in a pan. Top with ice cream. ================================================================ HUNTER MOUNTAIN GERMAN APPLE CAKE ================================================================ URL: https://theleonardis.com/recipes/hunter-mountain-german-apple-cake/ Course: Desserts Tags: cake, oven, holiday, vegetarian Main ingredients: apples, nuts, cinnamon Oven: 350°F Time (estimated): prep 35 min, cook 1 hr, rest 30 min (cool); total 2 hr 5 min start to eating Makes: one tube pan Book page: 16 GRAMMY'S RECIPE Mix: - 3 eggs - 2 cups sugar - ½ cup vegetable oil - ½ teaspoon vanilla Add: - 2 cups flour - 1 teaspoon baking soda - ½ teaspoon salt - 2 teaspoons cinnamon Fold in: - 5 cups sliced apples - ½ cup chopped nuts 1. Heat the oven to 350° and grease a tube pan. 2. In a large bowl, mix the eggs, sugar, oil and vanilla. 3. Add the flour, baking soda, salt and cinnamon. 4. Fold in the apples and nuts. The batter will be very heavy. 5. Spoon into the tube pan and bake 1 hour. MODERNIZED (a suggestion, not hers) Batter: - 3 large eggs - 1¾ cups sugar - ½ cup neutral oil - 1 teaspoon vanilla - 2 cups (250 g) all-purpose flour - 1 teaspoon baking soda - ½ teaspoon salt - 2 teaspoons cinnamon Fold in: - 5 cups peeled, thinly sliced apples (about 5; a mix of Granny Smith and Honeycrisp) - ½ cup chopped walnuts or pecans, toasted To finish: - Confectioners' sugar 1. Heat the oven to 350°F. Grease and flour a 10-inch tube or Bundt pan. 2. In a large bowl, whisk the eggs, sugar, oil and vanilla until thick. 3. Stir in the flour, baking soda, salt and cinnamon. The batter will be very thick. 4. Fold in the apples and nuts until every slice is coated. 5. Spoon into the pan and press it level. Bake 60–70 minutes, until a skewer comes out clean. 6. Cool 20 minutes in the pan, turn out, and dust with confectioners' sugar. IDEAS TO PLAY WITH (suggestions, not hers) - Caramel drizzle: Pour the caramel sauce from the Apple Cake with Caramel Sauce recipe over it. - 9×13 sheet cake: Bake in a greased 9×13 pan for 45–50 minutes and serve in squares. - Pears: Use firm pears, or half pears and half apples, with a little ground ginger. - Cinnamon sugar top: Sprinkle 2 tablespoons cinnamon sugar over the batter before baking for a crackly crust. ================================================================ CHOCOLATE ORANGE BALLS ================================================================ URL: https://theleonardis.com/recipes/chocolate-orange-balls/ Course: Desserts From: Jackie O'Brien Tags: candy, cookies, no-bake, holiday, christmas, make-ahead, vegetarian Main ingredients: chocolate wafers, orange juice concentrate Time (estimated): prep 40 min; total 40 min start to eating Book page: 17 GRAMMY'S RECIPE - 2 boxes chocolate wafers - 1 cup confectioners' sugar, plus more for rolling - ⅓ cup frozen orange juice concentrate, undiluted - ¼ cup light corn syrup - ¼ cup salted butter, melted - Chopped walnuts (optional) 1. Crush the wafers fine. 2. Add the rest of the ingredients and mix. 3. Roll into bite-sized balls and roll them in confectioners' sugar. MODERNIZED (a suggestion, not hers) - 2 (9-ounce) boxes chocolate wafer cookies (such as Nabisco Famous) - 1 cup confectioners' sugar, plus more for rolling - ⅓ cup frozen orange juice concentrate, thawed, undiluted - ¼ cup light corn syrup - ¼ cup salted butter, melted - 1 teaspoon finely grated orange zest - ½ cup finely chopped walnuts (optional) 1. Crush the wafers to fine crumbs in a food processor, or in a zip-top bag with a rolling pin. 2. Stir in the sugar, orange juice concentrate, corn syrup, butter, zest and walnuts until it holds together when squeezed. 3. Chill 20 minutes if it's too soft to roll. 4. Roll into 1-inch balls and roll each in confectioners' sugar. 5. Let them sit in an airtight tin at least a day before serving. The flavor mellows and deepens. IDEAS TO PLAY WITH (suggestions, not hers) - Grown-up version: Replace 2 tablespoons of the orange concentrate with Grand Marnier or another orange liqueur. - Dipped: Dip half of each ball in melted dark chocolate instead of rolling in sugar. - Cocoa roll: Roll some in cocoa powder and some in sugar for a two-tone plate. - Mint: Use chocolate wafers with ¼ teaspoon peppermint extract and a splash of milk in place of the orange. ================================================================ CHOCOLATE PEANUT BUTTER BALLS ================================================================ URL: https://theleonardis.com/recipes/chocolate-peanut-butter-balls/ Course: Desserts Tags: candy, no-bake, holiday, christmas, make-ahead, vegetarian Main ingredients: peanut butter, chocolate Time (estimated): prep 2 hr, cook 5 min, rest 30 min (let the chocolate set); total 2 hr 35 min start to eating Makes: a big batch Book page: 18 GRAMMY'S RECIPE - 3 pounds powdered sugar - 2 pounds creamy peanut butter - 1 pound butter, at room temperature - Semisweet chocolate, melted, for dipping 1. Beat the sugar, peanut butter and butter together. 2. Form into balls. 3. Dip into melted semisweet chocolate. ADDED BY THE FAMILY - This is a very large batch. Halve it easily, or use a third for about 3 dozen balls. Chilling the balls before dipping makes it easier. MODERNIZED (a suggestion, not hers) About 5 dozen (a third of her batch): - 1 pound (about 4 cups) powdered sugar - 1⅓ cups (about 11 ounces) creamy peanut butter - ⅔ cup (about 1⅓ sticks) butter, at room temperature - 1 teaspoon vanilla - ¼ teaspoon salt Coating: - 12 ounces semisweet chocolate, chopped, or chips - 1 teaspoon coconut oil or shortening 1. Beat the peanut butter, butter, vanilla and salt until smooth, then beat in the powdered sugar until it forms a dough. 2. Roll into 1-inch balls and set them on a parchment-lined sheet. Chill or freeze 30 minutes until firm. 3. Melt the chocolate with the coconut oil in short microwave bursts, stirring until smooth. 4. Dip each ball on a toothpick or fork, letting the excess drip off, and set it back on the parchment. 5. Chill until set. Keep refrigerated, or freeze for up to 2 months. IDEAS TO PLAY WITH (suggestions, not hers) - Buckeyes: Leave the top of each ball undipped so it looks like a buckeye. - Crispy: Mix 1 cup crisp rice cereal into the dough for crunch. - Holiday sprinkles: Top with sprinkles or a pinch of flaky salt before the chocolate sets. - Bars: Press the dough into a lined 9×13 pan, pour the chocolate over, chill and cut into squares. There's no rolling. ================================================================ SHORTBREAD ================================================================ URL: https://theleonardis.com/recipes/shortbread/ Course: Desserts Tags: cookies, bars, oven, holiday, christmas, vegetarian Main ingredients: butter, confectioners' sugar Oven: 275°F Time (estimated): prep 20 min, cook 1 hr 30 min, rest 20 min (cool); total 2 hr 10 min start to eating Makes: one 9×13 pan Book page: 19 GRAMMY'S RECIPE - 1 pound butter - 1¼ cups confectioners' sugar - 2 tablespoons cornstarch - 4 cups flour - ¼ cup sugar, for sprinkling 1. Mix the butter, confectioners' sugar and cornstarch. 2. Add the flour and work it into a big ball. 3. Pound it evenly into a 13×9-inch pan. 4. Prick all over with a fork. Sprinkle with the ¼ cup sugar, tilt the pan to spread it around, and dump out the excess. 5. Bake 1½ hours at 275°. 6. Turn out and cut right away into long strips. MODERNIZED (a suggestion, not hers) - 1 pound (4 sticks) salted butter, softened - 1¼ cups confectioners' sugar - 2 tablespoons cornstarch - 1 teaspoon vanilla (optional) - 4 cups (500 g) all-purpose flour - ¼ cup granulated sugar, for sprinkling 1. Heat the oven to 275°F. 2. Beat the butter, confectioners' sugar and cornstarch until smooth. Add the vanilla. 3. Mix in the flour on low until it just comes together into a big ball. 4. Press evenly into an ungreased 9×13 pan. The flat bottom of a measuring cup helps. 5. Prick all over with a fork. Sprinkle with the granulated sugar, tilt the pan to spread it, and tip out the excess. 6. Bake 1½ hours, until pale golden and firm at the edges. 7. While it's hot, turn it out and cut into long strips. It sets hard as it cools, and then it snaps rather than slices. IDEAS TO PLAY WITH (suggestions, not hers) - Brown sugar: Swap half the confectioners' sugar for light brown sugar for a caramel note. - Chocolate-dipped: Dip one end of each cooled strip in melted dark chocolate. - Lavender or rosemary: Work 1 tablespoon finely chopped fresh rosemary or dried lavender into the dough. - Half batch: Halve everything in an 8×8 pan and bake about 1 hour 10 minutes. ================================================================ ROCKY ROAD FUDGE ================================================================ URL: https://theleonardis.com/recipes/rocky-road-fudge/ Course: Desserts Tags: candy, stovetop, no-bake, holiday, christmas, vegetarian Main ingredients: chocolate chips, sweetened condensed milk, marshmallows, walnuts Time (estimated): prep 10 min, cook 10 min, rest 2 hr (harden); total 2 hr 20 min start to eating Makes: one 13×9 pan Book page: 20 GRAMMY'S RECIPE - 12 ounces chocolate chips - 14 ounces sweetened condensed milk - 2 tablespoons butter - 1 package mini marshmallows - 8-ounce jar of walnuts 1. Heat the chocolate chips, condensed milk and butter, melting them together. 2. Add the marshmallows and walnuts and stir. 3. Spread on buttered waxed paper in a 13×9 pan. 4. Once hard, cut into squares. IDEAS TO PLAY WITH (suggestions, not hers) - Toasted nuts: Toast the walnuts for 8 minutes at 350°F first for a deeper flavor. - Almond rocky road: Swap the walnuts for toasted almonds and add a pinch of flaky salt on top. - Christmas version: Stir in dried cherries or chopped candied cherries along with the marshmallows. - Half batch: Halve everything in an 8×8 pan lined with buttered waxed paper. ================================================================ DARK CHOCOLATE TRUFFLES ================================================================ URL: https://theleonardis.com/recipes/dark-chocolate-truffles/ Course: Desserts Tags: candy, stovetop, no-bake, holiday, christmas, make-ahead, vegetarian Main ingredients: chocolate, heavy cream, cocoa Time (estimated): prep 45 min, cook 5 min, rest 1 hr (chill until firm); total 1 hr 50 min start to eating Makes: 24 truffles Book page: 21 GRAMMY'S RECIPE - 8 ounces semisweet chocolate - 4 ounces unsweetened chocolate, chopped into ¼-inch pieces - ⅔ cup heavy cream - 2 tablespoons unsweetened cocoa, sifted - 2 tablespoons confectioners' sugar, sifted 1. Heat the heavy cream in a saucepan over medium heat until it boils. 2. Pour the cream over the chocolates in a bowl. Let sit 5 minutes, then blend with a whisk. 3. Let it sit in the refrigerator until firm but not hard. 4. Scoop with a teaspoon and roll into balls. 5. Roll 16 in cocoa and 8 in confectioners' sugar. ADDED BY THE FAMILY - Two words are hard to read. The chilling time looks like "1 hour", and the scoop size may say 1 inch. Check the photo. MODERNIZED (a suggestion, not hers) - 8 ounces semisweet chocolate, finely chopped - 4 ounces unsweetened chocolate, finely chopped - ⅔ cup heavy cream - 1 tablespoon butter, softened (optional) - Pinch of salt - 2 tablespoons unsweetened cocoa, sifted, for rolling - 2 tablespoons confectioners' sugar, sifted, for rolling 1. Put both chocolates in a heatproof bowl. 2. Bring the cream just to a simmer and pour it over the chocolate. Let it sit 5 minutes. 3. Whisk gently from the center out until smooth. Whisk in the butter and salt. 4. Cover and refrigerate about 1 hour, until firm enough to scoop but not hard. 5. Scoop with a teaspoon or a small cookie scoop and roll quickly between your palms into balls. 6. Roll 16 in cocoa and 8 in confectioners' sugar. Keep chilled, and let them stand 10 minutes before serving. IDEAS TO PLAY WITH (suggestions, not hers) - Liqueur: Stir 1–2 tablespoons Grand Marnier, Frangelico or espresso into the ganache. - Other coatings: Roll in chopped toasted hazelnuts, pistachios, crushed peppermint or shredded coconut. - Spiced: Steep a cinnamon stick or some orange peel in the cream first, then strain. - Gift boxes: Set them in mini paper cups inside a small box. They keep a week in the fridge. ================================================================ GAZPACHO ================================================================ URL: https://theleonardis.com/recipes/gazpacho/ Course: Soups From: Phyllis Caramanica Tags: no-bake, make-ahead, vegetarian, summer Main ingredients: tomatoes, cucumber, tomato juice Time (estimated): prep 25 min, rest 4 hr (chill); total 4 hr 25 min start to eating Book page: 22 GRAMMY'S RECIPE - 3 large tomatoes - 1 large cucumber, peeled - 1 small onion - 1 small pepper - 1 pimento, drained - ⅓ cup olive oil - 2 (12-ounce) cans tomato juice - ⅓ cup red wine vinegar - ¼ teaspoon Tabasco - 1 teaspoon salt - ⅛ teaspoon pepper - 2 cloves garlic 1. Blend the vegetables with half the tomato juice. 2. In a large mixing bowl, combine with the rest of the ingredients. 3. Chill several hours. MODERNIZED (a suggestion, not hers) - 3 large ripe tomatoes, cored and quartered - 1 large cucumber, peeled and seeded - 1 small red onion - 1 small red bell pepper, seeded - 1 (4-ounce) jar pimentos, drained - 2 cloves garlic - ⅓ cup good extra-virgin olive oil - ⅓ cup red wine or sherry vinegar - 2 (12-ounce) cans tomato juice - ¼ teaspoon Tabasco - 1 teaspoon salt and ⅛ teaspoon pepper, plus more to taste 1. Roughly chop the vegetables. Set aside a small handful each of tomato, cucumber and pepper, finely diced, to garnish. 2. Blend the rest of the vegetables and the garlic with half the tomato juice until as smooth as you like. 3. Pour into a large bowl and stir in the rest of the juice, the oil, vinegar, Tabasco, salt and pepper. 4. Chill at least 4 hours, or overnight. 5. Taste. Cold dulls seasoning, so add more salt or vinegar if needed. Serve topped with the diced vegetables and a drizzle of oil. IDEAS TO PLAY WITH (suggestions, not hers) - Watermelon gazpacho: Replace one tomato and half the tomato juice with 3 cups of seedless watermelon. - Shrimp: Top each bowl with chilled cooked shrimp and avocado for a summer lunch. - Shooters: Serve in small glasses at a party with a cucumber spear. - Croutons: Top with Grammy's garlic croutons (page 28). ================================================================ RICE PUDDING WITH VANILLA BEAN, ORANGE & RUM ================================================================ URL: https://theleonardis.com/recipes/rice-pudding-vanilla-orange-rum/ Course: Desserts Source: Everyday Italian (TV) Tags: pudding, stovetop, make-ahead, vegetarian Main ingredients: arborio rice, milk, vanilla bean, orange, rum Time (estimated): prep 10 min, cook 35 min, rest 5 hr (chill); total 5 hr 45 min start to eating Book page: 23 GRAMMY'S RECIPE - 5 cups whole milk - ⅔ cup Arborio rice - 1 vanilla bean, split - ½ cup sugar - 2 teaspoons dark rum - 1 teaspoon grated orange peel - Orange segments, to serve 1. Combine the rice and milk in a heavy medium saucepan. Scrape the seeds from the vanilla bean and add them with the bean. 2. Bring the milk to a boil, then reduce the heat and simmer, stirring frequently, until the rice is tender, about 25 minutes. 3. Mix in the rum, sugar and orange peel. Discard the vanilla bean. 4. Cook until the mixture thickens, 5 to 10 minutes longer. 5. Spoon into bowls, cover, and refrigerate about 5 hours. 6. Serve with orange segments. IDEAS TO PLAY WITH (suggestions, not hers) - Warm and cozy: Serve it warm right off the stove instead of chilled, with a dusting of cinnamon. - No rum: Leave out the rum, or use ½ teaspoon rum extract, for the kids. - Cherry topping: Top with warm sour cherries or a spoon of cherry preserves instead of oranges. - Pistachio and cardamom: Add 2 crushed cardamom pods with the vanilla and top with chopped pistachios. ================================================================ RED CABBAGE ================================================================ URL: https://theleonardis.com/recipes/red-cabbage/ Course: Sides From: Phyllis Caramanica Tags: stovetop, holiday, pork Main ingredients: red cabbage, bacon, apples, onions Time (estimated): prep 25 min, cook 2 hr 40 min; total 3 hr 5 min start to eating Book page: 24 GRAMMY'S RECIPE - 1 large red cabbage, shredded - ½ pound thick-sliced bacon, cut in chunks - 2 onions, diced - Black pepper - ¼ cup cider vinegar - ¼ cup water - 2 tablespoons sugar - 2 Granny Smith apples, cored and cut into ¼-inch wedges 1. Render the bacon in a large pot. Add the onions and sauté until limp. 2. Add the shredded cabbage and stir. Season with black pepper. 3. Add the vinegar, water and sugar, stir, and lower the heat to a simmer. 4. Add the apples and simmer 2½ hours. MODERNIZED (a suggestion, not hers) - ½ pound thick-cut bacon, cut in ½-inch pieces - 2 onions, diced - 1 large red cabbage (about 2½ pounds), cored and thinly sliced - Black pepper - ¼ cup cider vinegar - ¼ cup water - 2 tablespoons sugar (or brown sugar) - 2 Granny Smith apples, cored and cut in ¼-inch wedges - 1 bay leaf and 2 whole cloves (optional) - Salt to taste 1. Cook the bacon in a large Dutch oven until crisp. Lift out and set aside, leaving the fat. 2. Cook the onions in the fat until soft, about 8 minutes. 3. Add the cabbage and stir until it wilts a little. Season with pepper. 4. Add the vinegar, water, sugar, and the bay leaf and cloves if using. Bring to a simmer, cover, and cook on low 1½ hours. 5. Add the apples and cook 45 minutes to 1 hour more, until everything is very tender. 6. Stir the bacon back in, then taste for salt, sugar and vinegar. The balance should be sweet-sour. IDEAS TO PLAY WITH (suggestions, not hers) - Holiday side: Serve with roast pork, ham or sausages at Christmas. - Vegetarian: Skip the bacon and use butter, with a pinch of smoked paprika. - Make ahead: It's better the next day, and it freezes well. - Red wine: Replace the water with red wine and add a spoonful of red currant jelly at the end. ================================================================ CRANBERRY ORANGE RELISH ================================================================ URL: https://theleonardis.com/recipes/cranberry-orange-relish/ Course: Sauces & condiments From: Ellie Eaton Tags: no-bake, make-ahead, holiday, thanksgiving, vegetarian Main ingredients: cranberries, orange Time (estimated): prep 15 min, rest 30 min (stand before serving); total 45 min start to eating Book page: 25 GRAMMY'S RECIPE - ½ pound (2 cups) cranberries - 1 small orange - ¾ cup sugar 1. Wash the cranberries. 2. Cut the orange in pieces and remove the seeds. Do not peel it. 3. Chop the cranberries and orange with a food chopper or food processor. 4. Add the sugar and stir. 5. Let stand 30 minutes before serving. IDEAS TO PLAY WITH (suggestions, not hers) - Make it days ahead: It gets better after a day or two in the fridge, which saves time on Thanksgiving. - Ginger and pecans: Stir in 1 tablespoon grated fresh ginger and ½ cup toasted pecans. - Less sweet: Start with ½ cup sugar and add more after it sits. - Beyond the turkey: Spoon it over brie or cream cheese with crackers, or into a leftover turkey sandwich. ================================================================ SPINACH SQUARES ================================================================ URL: https://theleonardis.com/recipes/spinach-squares/ Course: Appetizers & snacks Tags: oven, party, holiday, make-ahead, vegetarian Main ingredients: spinach, cheddar, eggs Oven: 350°F Time (estimated): prep 20 min, cook 35 min, rest 15 min (cool before cutting); total 1 hr 10 min start to eating Makes: one 9×13 dish Book page: 26 GRAMMY'S RECIPE - 4 tablespoons butter - 3 eggs - 1 cup flour - 1 cup milk - 1 teaspoon salt - 1 teaspoon baking powder - ¾ pound sharp Cheddar cheese, grated (1½ 8-ounce bags) - 2 packages frozen chopped spinach, thawed and drained well - 1 tablespoon chopped onion - Seasoned salt (optional) 1. Heat the oven to 350°. Melt the butter in a 9×13×2 baking dish and set aside. 2. In a large bowl, beat the eggs well, then add the flour, milk, salt and baking powder. Mix well. 3. Add the cheese, spinach and onion and mix well. 4. Spoon into the baking dish, level it, and sprinkle with seasoned salt. 5. Bake 35 minutes. Let cool, then cut into squares. IN THE MARGIN - She crossed the cheese down from 1 pound to ¾ pound, and noted that's 1½ of the 8-ounce bags of grated cheese. MODERNIZED (a suggestion, not hers) - 4 tablespoons butter - 3 large eggs - 1 cup milk - 1 cup all-purpose flour - 1 teaspoon baking powder - ¾ teaspoon salt - ¼ teaspoon nutmeg - 12 ounces sharp cheddar, grated (about 3 cups) - 2 (10-ounce) packages frozen chopped spinach, thawed and squeezed very dry - 3 green onions, sliced (or 1 tablespoon minced onion) - Seasoned salt (optional) 1. Heat the oven to 350°F. Melt the butter in a 9×13 baking dish in the oven, then tilt to coat. 2. Beat the eggs well, then whisk in the milk, flour, baking powder, salt and nutmeg until smooth. 3. Stir in the cheese, spinach and onions. 4. Spread in the dish, level, and sprinkle with seasoned salt. 5. Bake 30–35 minutes, until golden and set in the center. 6. Cool 15 minutes, then cut into small squares. Serve warm or at room temperature. IDEAS TO PLAY WITH (suggestions, not hers) - Freezer appetizer: Freeze the cut squares on a tray, then bag them. Reheat at 350°F for 10 minutes. - Feta and dill: Swap half the cheddar for crumbled feta and add fresh dill, for spanakopita flavor. - Bacon: Stir in 6 slices of crumbled cooked bacon. - Mini muffins: Bake in greased mini-muffin cups for 15–18 minutes. They're easy for parties. ================================================================ CHOCOLATE DROP FUDGE ================================================================ URL: https://theleonardis.com/recipes/chocolate-drop-fudge/ Course: Desserts From: Cully Tags: candy, stovetop, no-bake, holiday, christmas, vegetarian Main ingredients: sweetened condensed milk, chocolate chips Time (estimated): prep 10 min, cook 10 min, rest 30 min (cool); total 50 min start to eating Book page: 27 GRAMMY'S RECIPE - 1 (14-ounce) can Eagle Brand sweetened condensed milk - 1 (12-ounce) package chocolate chips - 1 teaspoon vanilla - 1 cup nuts (optional) 1. Melt and blend the condensed milk and chocolate chips. 2. Add the vanilla, and the nuts if using. 3. Drop by the teaspoon onto wax paper and allow to cool. IDEAS TO PLAY WITH (suggestions, not hers) - Peanut butter swirl: Drop small spoonfuls of peanut butter on each piece and swirl with a toothpick. - Pan fudge: Spread it in a buttered 8×8 pan instead of dropping it, and cut into squares. - Toppings: Top each drop with a pecan half, a pinch of sea salt, or holiday sprinkles. - Microwave: Melt the milk and chips in the microwave in 30-second bursts, stirring each time. ================================================================ CROUTONS ================================================================ URL: https://theleonardis.com/recipes/croutons/ Course: Sides Tags: stovetop, vegetarian Main ingredients: bread, garlic, olive oil Time (estimated): prep 10 min, cook 15 min; total 25 min start to eating Book page: 28 GRAMMY'S RECIPE - ½ cup olive oil - 4 ounces (1 stick) butter - 4 cloves garlic - Fresh bread, cubed - Salt 1. Heat the olive oil, butter and garlic together, then fish the garlic out of the oil. 2. Add the cubed fresh bread and brown lightly. 3. Salt. ADDED BY THE FAMILY - Her page says "fish out oil". We read it as taking the garlic out once it has flavored the oil. MODERNIZED (a suggestion, not hers) - ½ cup olive oil - 4 tablespoons (½ stick) butter - 4 cloves garlic, smashed - 6 cups cubed bread (¾-inch cubes), a day or two old - ½ teaspoon salt - 2 tablespoons grated Parmesan (optional) 1. Warm the oil, butter and garlic in a large skillet over medium-low heat for 5 minutes, until the garlic is golden and fragrant. 2. Fish out the garlic. 3. Add the bread and toss to coat. Cook over medium heat, turning often, until golden and crisp all over, 8–10 minutes. 4. Toss with the salt and Parmesan while hot. Cool on a sheet pan so they stay crisp. IDEAS TO PLAY WITH (suggestions, not hers) - Oven method for a crowd: Toss the cubes with the garlic oil and bake at 375°F for 12–15 minutes, stirring once. - Herbed: Add dried Italian herbs or fresh chopped rosemary with the salt. - Soup topper: Scatter over Grammy's gazpacho or pea soup. - Stuffing head start: Make a big batch in November for the Thanksgiving stuffing. ================================================================ FRIED CHICKEN THIGHS ================================================================ URL: https://theleonardis.com/recipes/fried-chicken-thighs/ Course: Mains Tags: stovetop, oven, chicken Main ingredients: chicken thighs Oven: 350°F Time (estimated): prep 20 min, cook 30 min, rest 5 min (rest); total 55 min start to eating Book page: 28 GRAMMY'S RECIPE - Chicken thighs - Oil, for frying 1. Heat the oil to 350° and fry the thighs 5 minutes on each side. 2. Finish in a 350° oven for 10–15 minutes. ADDED BY THE FAMILY - She wrote this on the same page as the croutons, and didn't say how she coated the chicken. MODERNIZED (a suggestion, not hers) Chicken: - 8 bone-in, skin-on chicken thighs - 2 cups buttermilk - 2 teaspoons salt - 1 teaspoon hot sauce (optional) Coating: - 2 cups all-purpose flour - 1 tablespoon paprika - 2 teaspoons garlic powder - 1 teaspoon salt and 1 teaspoon pepper To fry: - Vegetable or peanut oil, about 1 inch deep 1. Soak the thighs in the buttermilk, salt and hot sauce, refrigerated, for 4 hours or overnight. 2. Heat the oven to 350°F and set a rack on a baking sheet. Heat the oil in a heavy skillet to 350°F. 3. Mix the coating. Lift each thigh from the buttermilk, let it drip, and dredge it well. 4. Fry in batches, skin side down first, 5 minutes per side until deep golden. Don't crowd the pan. 5. Move to the rack and finish in the oven 10–15 minutes, until the thickest part reads 175°F. 6. Rest 5 minutes before serving. IDEAS TO PLAY WITH (suggestions, not hers) - Air fryer: Spray the dredged thighs with oil and air-fry at 380°F for 25 minutes, flipping halfway. - Hot honey: Drizzle with honey warmed with chili flakes. - Nashville-ish: Brush the hot chicken with ¼ cup of frying oil whisked with cayenne and brown sugar. - Picnic: It's great cold the next day with Joanne's cole slaw. ================================================================ BAKED CHICKEN SALAD ================================================================ URL: https://theleonardis.com/recipes/baked-chicken-salad/ Course: Mains Source: the quilting Christmas party Tags: oven, make-ahead, party, holiday, chicken Main ingredients: chicken, celery, eggs, almonds, cheddar, potato chips Oven: 325°F Time (estimated): prep 40 min, cook 40 min, rest 8 hr (chill at least 8 hours); total 9 hr 20 min start to eating Makes: serves 6 to 8 Book page: 29 GRAMMY'S RECIPE - 4 cups cooked, chopped chicken breasts - ¾ cup mayonnaise - ¼ cup chopped onion - 1½ cups chopped celery - 4 eggs, hard-boiled and chopped - 1 (4-ounce) can chopped pimentos, drained - ⅔ cup chopped almonds, toasted - 1 cup shredded cheddar cheese - 2 tablespoons lemon juice - 1 (10-ounce) can cream of chicken soup - ½ teaspoon each salt and pepper - 1½ cups crushed potato chips 1. Combine everything except the potato chips in a large bowl, with the salt and pepper. Spoon into a sprayed 9×13-inch baking dish. 2. Cover and refrigerate at least 8 hours. It's better overnight. 3. When ready to bake, heat the oven to 325°. 4. Top with the crushed potato chips and bake 35 to 40 minutes, until the chips are light brown. IN THE MARGIN - Someone wrote on it: "Here's the recipe from the Quilting Christmas party — Enjoy!" She starred it. IDEAS TO PLAY WITH (suggestions, not hers) - Rotisserie chicken: A store-bought rotisserie chicken gives you about 4 cups, which saves time. - Lighter: Swap half the mayonnaise for Greek yogurt. - Different crunch: Top with crushed Ritz crackers or French-fried onions instead of potato chips. - Individual dishes: Bake in ramekins for a luncheon and cut the time to about 25 minutes. ================================================================ PEA SOUP ================================================================ URL: https://theleonardis.com/recipes/pea-soup/ Course: Soups Tags: stovetop, weeknight, vegetarian Main ingredients: frozen peas, olive oil Time (estimated): prep 5 min, cook 15 min; total 20 min start to eating Book page: 30 GRAMMY'S RECIPE - 1 bag frozen peas - 2 cups water - A heaping pinch of salt - ¼ cup olive oil 1. Bring the water to a boil, add the peas, and simmer 4 minutes. 2. Blend for 2 minutes. 3. Add a heaping pinch of salt and the olive oil. ADDED BY THE FAMILY - "Heaping salt" doesn't give an amount. Start with a heaping ½ teaspoon and taste. MODERNIZED (a suggestion, not hers) - 1 (16-ounce) bag frozen peas - 2 cups water or vegetable broth - ½ teaspoon salt, plus more to taste - ¼ cup good olive oil, plus more to drizzle - A few fresh mint or basil leaves (optional) - Squeeze of lemon 1. Bring the water or broth to a boil. Add the peas and simmer 4 minutes, until just tender and still bright green. 2. Pour into a blender with the salt and herbs. Blend 2 minutes, streaming in the olive oil, until very smooth. Vent the lid for hot liquids. 3. Taste. Add salt and a squeeze of lemon. 4. Serve hot or chilled, with a drizzle of olive oil. IDEAS TO PLAY WITH (suggestions, not hers) - Crispy topping: Top with crumbled bacon or prosciutto crisped in a pan. - Creamy: Swirl in a spoon of crème fraîche or Greek yogurt. - Chilled summer soup: Chill it and serve in cups with the mint. - With croutons: Top with Grammy's garlic croutons. ================================================================ CHOCOLATE PUDDING ================================================================ URL: https://theleonardis.com/recipes/chocolate-pudding/ Course: Desserts From: Elsie Tags: pudding, stovetop, vegetarian Main ingredients: Bisquick, cocoa, milk Time (estimated): prep 5 min, cook 15 min, rest 1 hr (cool); total 1 hr 20 min start to eating Book page: 31 GRAMMY'S RECIPE - ½ cup Bisquick - ¾ cup sugar - ⅓ cup cocoa - ½ cup cold water - 2½ cups whole milk - 1 teaspoon vanilla - Whipped cream (1 cup folded in, plus more for the top) 1. Mix the Bisquick, sugar and cocoa. 2. Gradually stir in the water and milk. 3. Bring to a boil over medium heat, stirring, and boil 1 minute. 4. Add the vanilla and cool. 5. Fold in 1 cup whipped cream and top with more cream. MODERNIZED (a suggestion, not hers) - ¾ cup sugar - ⅓ cup unsweetened cocoa - 3 tablespoons cornstarch - ¼ teaspoon salt - 3 cups whole milk - 2 ounces bittersweet chocolate, chopped (optional) - 1 tablespoon butter - 1 teaspoon vanilla - Whipped cream, to serve 1. Whisk the sugar, cocoa, cornstarch and salt in a saucepan. 2. Gradually whisk in the milk until smooth. 3. Bring to a boil over medium heat, stirring constantly. Boil 1 minute, until thick. 4. Off the heat, stir in the chocolate, butter and vanilla until melted. 5. Press plastic wrap onto the surface and chill at least 2 hours. 6. Fold in whipped cream if you like, the way she did, and top with more. IDEAS TO PLAY WITH (suggestions, not hers) - Mocha: Stir 1 teaspoon instant espresso into the dry ingredients. - Pudding pie: Pour into a baked graham cracker crust, chill, and top with whipped cream. - Mexican chocolate: Add ½ teaspoon cinnamon and a pinch of cayenne. - Dirt cups: Layer with crushed chocolate cookies and top with gummy worms, a kids' favorite. ================================================================ LEMON OLIVE OIL CAKE ================================================================ URL: https://theleonardis.com/recipes/lemon-olive-oil-cake/ Course: Desserts Tags: cake, oven, vegetarian Main ingredients: lemon, olive oil, yogurt Oven: 350°F Time (estimated): prep 25 min, cook 55 min, rest 20 min (cool, then glaze); total 1 hr 40 min start to eating Makes: one 9-inch springform cake Book page: 32, 33 GRAMMY'S RECIPE Cake: - 1⅔ cups flour - 2 teaspoons baking powder - ½ teaspoon salt - ¾ cup granulated sugar - 3 eggs - ½ cup extra-virgin olive oil - ½ cup Yoplait Original French vanilla yogurt - 1 tablespoon grated lemon peel Lemon glaze: - 2 tablespoons fresh lemon juice - 1 tablespoon extra-virgin olive oil - 1 cup powdered sugar - Grated lemon peel, for garnish 1. Heat the oven to 350°. Grease and flour a 9-inch springform pan. 2. In a medium bowl, mix the flour, baking powder and salt. 3. In a large bowl, beat the sugar and eggs with a mixer on low. Add the olive oil, yogurt and lemon peel and mix until well blended. 4. Add the flour mixture and mix until smooth. Pour into the pan. 5. Bake at 350° for 50–55 minutes. Test for doneness. 6. Cool 15 minutes on a rack, then carefully remove the side of the pan. Poke holes every inch with a fork. 7. For the glaze, whisk the lemon juice, olive oil and powdered sugar in a small bowl until blended. 8. Drizzle the cake with the glaze and sprinkle with lemon peel. ADDED BY THE FAMILY - The pan size and bake time are hard to read. We read them as a 9-inch springform and 50–55 minutes, which is typical for this cake. Check the photos. MODERNIZED (a suggestion, not hers) Cake: - 1⅔ cups (210 g) all-purpose flour - 2 teaspoons baking powder - ½ teaspoon salt - ¾ cup (150 g) granulated sugar - 1 tablespoon finely grated lemon zest (about 2 lemons) - 3 large eggs - ½ cup good extra-virgin olive oil - ½ cup whole-milk plain Greek yogurt plus 1 teaspoon vanilla (or ½ cup vanilla yogurt) Lemon glaze: - 1 cup powdered sugar - 2 tablespoons fresh lemon juice - 1 tablespoon extra-virgin olive oil - Lemon zest, to garnish 1. Heat the oven to 350°F. Grease and flour a 9-inch springform pan and line the bottom with parchment. 2. Whisk the flour, baking powder and salt in a medium bowl. 3. In a large bowl, rub the zest into the sugar with your fingers until fragrant. Beat in the eggs until pale, about 2 minutes. 4. Beat in the olive oil and yogurt until smooth, then fold in the dry ingredients until just combined. 5. Pour into the pan. Bake 35–45 minutes, until golden and a toothpick comes out clean. 6. Cool 15 minutes, remove the ring, and poke holes all over with a fork. 7. Whisk the glaze until smooth, spoon it over the warm cake so it sinks in, and finish with zest. IDEAS TO PLAY WITH (suggestions, not hers) - Blood orange: Use blood orange zest and juice in the cake and glaze. - With berries: Serve with macerated strawberries or blueberries and whipped cream. - Almond: Swap ½ cup of the flour for almond flour and add ½ teaspoon almond extract. - Loaf pan: Bake in a 9×5 loaf pan for 50–55 minutes. ================================================================ SLOW COOKER PUMPKIN PUDDING ================================================================ URL: https://theleonardis.com/recipes/slow-cooker-pumpkin-pudding/ Course: Desserts Tags: pudding, slow-cooker, holiday, thanksgiving, vegetarian Main ingredients: pumpkin, evaporated milk, Bisquick Time (estimated): prep 15 min, cook 3 hr; total 3 hr 15 min start to eating Book page: 34 GRAMMY'S RECIPE - 1 (15-ounce) can pumpkin - 1 (12-ounce) can evaporated milk - ¼ cup sugar - ½ cup buttermilk baking mix (Bisquick) - 2 large eggs, beaten - ¼ stick (2 tablespoons) unsalted butter, melted - 2½ teaspoons pumpkin pie spice - 2 teaspoons vanilla - Whipped topping (optional) 1. Butter the inside of the slow cooker crock. 2. Combine everything except the whipped topping and pour it in. 3. Cook on low 2½ to 3 hours, until the pudding is firm in the center. 4. Serve with whipped topping if you like. IDEAS TO PLAY WITH (suggestions, not hers) - Gingersnap topping: Sprinkle crushed gingersnaps over each serving with the whipped cream. - Caramel: Drizzle with caramel sauce, like the one with the Apple Cake. - Maple: Swap the sugar for maple syrup and add a pinch of salt. - Thanksgiving helper: It frees up the oven on the holiday. Start it in the slow cooker 3 hours before dessert. ================================================================ CINNAMON SUGAR PITA CHIPS ================================================================ URL: https://theleonardis.com/recipes/cinnamon-sugar-pita-chips/ Course: Appetizers & snacks Tags: oven, snack, vegetarian Main ingredients: pita bread, coconut oil, cinnamon Oven: 350°F Time (estimated): prep 10 min, cook 12 min; total 22 min start to eating Book page: 35 GRAMMY'S RECIPE - Pita bread, each cut into 8 pieces - 2 tablespoons coconut oil - 1 teaspoon sugar - 1 teaspoon cinnamon 1. Heat the oven to 350° and line a cookie sheet with parchment. 2. Combine the oil, sugar and cinnamon in a small bowl. 3. Brush both sides of the pita pieces and spread them on the sheet. 4. Bake 10–12 minutes, till golden. IDEAS TO PLAY WITH (suggestions, not hers) - Fruit salsa: Serve with diced strawberries, kiwi and apple tossed with a little lime and honey. - Savory version: Brush with olive oil, garlic powder and sea salt to go with hummus. - Butter instead: Melted butter works in place of coconut oil if that's what's on hand. - Tortillas: The same method works with flour tortillas for cinnamon crisps. ================================================================ DOUBLE CHOCOLATE CHUNK MINT COOKIES ================================================================ URL: https://theleonardis.com/recipes/double-chocolate-chunk-mint-cookies/ Course: Desserts Tags: cookies, oven, holiday, christmas, vegetarian Main ingredients: cocoa, chocolate, peppermint Oven: 350°F Time (estimated): prep 20 min, cook 30 min, rest 10 min (cool); total 1 hr start to eating Book page: 36 GRAMMY'S RECIPE - 2 cups flour - ⅔ cup unsweetened cocoa - 1 teaspoon baking soda - 1 teaspoon salt - 2 sticks butter, softened - 1 cup granulated sugar - 2 eggs - 1 teaspoon peppermint extract - 6 ounces semisweet baking chocolate, cut in chunks 1. Bake at 350° for 8–10 minutes. ADDED BY THE FAMILY - Her page has only the ingredients, oven and time. The usual method: beat the butter and sugar, beat in the eggs and peppermint, mix in the flour, cocoa, baking soda and salt, then stir in the chocolate chunks. Drop by rounded tablespoons onto a baking sheet. MODERNIZED (a suggestion, not hers) - 2 cups (250 g) all-purpose flour - ⅔ cup (55 g) unsweetened cocoa - 1 teaspoon baking soda - ¾ teaspoon salt - 1 cup (2 sticks) unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - 1 teaspoon peppermint extract - 6 ounces semisweet baking chocolate, cut in chunks 1. Heat the oven to 350°F and line baking sheets with parchment. 2. Whisk the flour, cocoa, baking soda and salt. 3. Beat the butter and sugar until fluffy, then beat in the eggs and peppermint. 4. Mix in the dry ingredients on low until just combined, then stir in the chocolate chunks. 5. Drop rounded tablespoons 2 inches apart. 6. Bake 8–10 minutes, until the edges are set but the centers still look soft. Cool 5 minutes on the sheet. IDEAS TO PLAY WITH (suggestions, not hers) - Andes mints: Use chopped Andes mints instead of some of the chocolate chunks. - Candy cane: Press crushed candy canes onto the tops right out of the oven for Christmas. - Ice cream sandwiches: Sandwich mint chip ice cream between two cookies and freeze. - Not minty: Swap the peppermint for vanilla, or for orange extract and zest. ================================================================ BACON WRAPPED ASPARAGUS ================================================================ URL: https://theleonardis.com/recipes/bacon-wrapped-asparagus/ Course: Sides Tags: oven, party, holiday, pork Main ingredients: asparagus, bacon, brown sugar Oven: 400°F Time (estimated): prep 25 min, cook 25 min; total 50 min start to eating Book page: 37, 38 GRAMMY'S RECIPE - 1 package bacon - 1 bunch asparagus - 1 stick butter - ½ cup brown sugar - 1 tablespoon soy sauce - 1 teaspoon garlic salt 1. Heat the oven to 400°. 2. Wrap 3 asparagus spears with a slice of bacon, and place the bundles in a greased casserole dish. 3. Bring the butter, brown sugar, soy sauce and garlic salt to a boil in a saucepan, stirring constantly. 4. Pour over the bundles and bake 25 minutes. IN THE MARGIN - On the next page she wrote a quicker version: bundles of about 5 spears each, 12 minutes in a 400° oven. MODERNIZED (a suggestion, not hers) - 1 bunch asparagus (about 1 pound), woody ends snapped off - 8–10 slices bacon (regular thickness, not thick-cut) - 3 tablespoons butter - 3 tablespoons brown sugar - 1 tablespoon soy sauce - ½ teaspoon garlic powder - Black pepper 1. Heat the oven to 400°F. Line a rimmed baking sheet with foil and set a rack on it if you have one. 2. Bundle 4–5 spears together and wrap each bundle in a slice of bacon, seam side down. 3. Melt the butter with the brown sugar, soy sauce and garlic powder, stirring until the sugar dissolves. 4. Brush the glaze over the bundles and grind pepper over them. 5. Roast 20–25 minutes, until the bacon is crisp and the asparagus tender. Brush with the pan glaze once halfway. IDEAS TO PLAY WITH (suggestions, not hers) - Prosciutto: Wrap single spears in prosciutto and roast 10–12 minutes, like her quick bundle version. - Maple: Use maple syrup instead of brown sugar. - Balsamic finish: Drizzle with balsamic glaze before serving. - Green beans: The same method works with bundles of green beans. Blanch them for 2 minutes first. ================================================================ PIGNOLI COOKIES ================================================================ URL: https://theleonardis.com/recipes/pignoli-cookies/ Course: Desserts Tags: cookies, oven, holiday, christmas, vegetarian, gluten-free Main ingredients: marzipan, pine nuts, almond flour Oven: 325°F Time (estimated): prep 30 min, cook 24 min, rest 20 min (cool); total 1 hr 14 min start to eating Makes: about 34 cookies Book page: 39 GRAMMY'S RECIPE - 1 can (11 ounces) marzipan - 5 tablespoons sugar - A pinch of salt - 1¼ teaspoons almond extract - 2–3 drops lemon oil (optional) - ½ cup almond flour - 1 egg white (jumbo or extra large preferred) - 1¼ cups pignoli (pine) nuts 1. Heat the oven to 325° and line 2 baking sheets with parchment. 2. Break the marzipan into a medium bowl. Mix in the sugar, salt, flavorings and almond flour. It will be crumbly. 3. Add the egg white, beating until smooth. If it doesn't come together, dribble in water until it does. 4. Drop 1-inch balls (a 1-inch cookie scoop) into the pine nuts to coat. 5. Place on the pans 1 inch apart and bake 22–24 minutes, till lightly browned. 6. Cool 5 minutes on the pan, then move them to cool completely. IDEAS TO PLAY WITH (suggestions, not hers) - Almond paste vs. marzipan: Almond paste has less sugar and gives a chewier, less sweet cookie. Try one batch each way. - Orange: Use the lemon-oil option or a little orange zest for a citrus note. - Chocolate bottoms: Dip the cooled bottoms in melted dark chocolate. - Christmas tray: They keep a week airtight and freeze well, so they're good to make ahead for the cookie tray. ================================================================ SLOW COOKER HONEY GARLIC CHICKEN ================================================================ URL: https://theleonardis.com/recipes/slow-cooker-honey-garlic-chicken/ Course: Mains Tags: slow-cooker, weeknight, chicken, one-pot Main ingredients: chicken thighs, potatoes, carrots, green beans, honey, soy sauce Time (estimated): prep 20 min, cook 8 hr; total 8 hr 20 min start to eating Book page: 40 GRAMMY'S RECIPE Chicken and vegetables: - 8 whole chicken thighs, bone-in, skin-on - 1 pound baby red potatoes - 1 bag baby carrots - 1 pound green beans, cleaned and trimmed Sauce: - ½ cup honey - ½ cup soy sauce - 1 tablespoon lemon juice - 4 cloves garlic, minced - 1 teaspoon dried basil - ½ teaspoon dried oregano - ½ teaspoon dried red pepper flakes - ½ teaspoon pepper 1. Whisk the honey, soy sauce, lemon juice, garlic and spices in a bowl. 2. Place 4 thighs in the bottom of the slow cooker and pour over half the sauce. 3. Add the potatoes, carrots and the rest of the thighs, and pour on the remaining sauce. 4. Cover and cook on low 8 hours or high 4 hours. 5. Add the green beans 30 minutes before the cooking time ends. MODERNIZED (a suggestion, not hers) Chicken and vegetables: - 8 bone-in, skin-on chicken thighs - 1 pound baby red potatoes, halved - 1 bag (1 pound) baby carrots - 1 pound green beans, trimmed Sauce: - ½ cup honey - ⅓ cup low-sodium soy sauce - 1 tablespoon lemon juice - 4 cloves garlic, minced - 1 teaspoon dried basil - ½ teaspoon dried oregano - ½ teaspoon red pepper flakes - ½ teaspoon black pepper - 1 tablespoon cornstarch plus 2 tablespoons water, to thicken 1. Whisk the honey, soy sauce, lemon juice, garlic and spices. 2. Put the potatoes and carrots in the slow cooker. Lay the thighs on top, skin side up, and pour the sauce over. 3. Cover and cook on low 6–7 hours or high 3–4 hours. 4. Add the green beans for the last 30 minutes. 5. Move the chicken to a foil-lined sheet and broil 3–4 minutes to crisp the skin. 6. Pour the cooking liquid into a saucepan, stir in the cornstarch slurry, and simmer 1 minute until glossy. Spoon over everything. IDEAS TO PLAY WITH (suggestions, not hers) - Boneless: Use boneless thighs and cook on low 4–5 hours. - Sesame-ginger: Add 1 tablespoon grated ginger and finish with sesame seeds and green onions. - Sheet pan: Roast everything at 425°F for 35–40 minutes, brushing with the sauce halfway. - Over rice: Shred the leftovers into the sauce and serve over rice for a second night. ================================================================ PEPPERMINT PATTIES ================================================================ URL: https://theleonardis.com/recipes/peppermint-patties/ Course: Desserts Tags: candy, no-bake, holiday, christmas, vegetarian Main ingredients: peppermint, powdered sugar, dark chocolate Time (estimated): prep 1 hr, cook 5 min, rest 30 min (freeze, then let the chocolate set); total 1 hr 35 min start to eating Makes: about 40 patties Book page: 41 GRAMMY'S RECIPE - ¼ cup softened butter - ⅓ cup light corn syrup - 1–2 teaspoons peppermint extract - 3 cups powdered sugar - 2 cups dark dipping chocolate 1. Beat the butter, corn syrup and peppermint with a mixer for 3 minutes, then beat in the powdered sugar. 2. Break off pieces, roll each into a ball and flatten slightly. Put them on a pan lined with waxed paper. 3. When finished, freeze 10–15 minutes. 4. Melt the chocolate in the microwave for 1 minute 20 seconds, let it sit another minute, then stir gently. 5. Take the patties out of the freezer and dip them in the chocolate. ADDED BY THE FAMILY - Her page says "combine first 3", but the sugar has to go in too. Her method also stops before the dipping. Step 5 fills that in. MODERNIZED (a suggestion, not hers) - ¼ cup (½ stick) butter, softened - ⅓ cup light corn syrup - 1–2 teaspoons peppermint extract (start with 1) - 3 cups powdered sugar, plus more for dusting - 12 ounces dark chocolate, chopped, or dark melting wafers - 1 teaspoon coconut oil (if using chopped chocolate) 1. Beat the butter, corn syrup and peppermint for 3 minutes. Add the powdered sugar gradually and beat until it forms a smooth dough. Taste, and add more peppermint if you like. 2. Dust your hands with powdered sugar. Roll tablespoon pieces into balls and flatten them into 1½-inch patties on a sheet lined with waxed paper. 3. Freeze 15–20 minutes, until firm. 4. Melt the chocolate with the coconut oil in 30-second microwave bursts, stirring each time. 5. Dip each cold patty on a fork, tap off the excess, and set it back on the waxed paper. 6. Chill until set. Keep in the refrigerator. IDEAS TO PLAY WITH (suggestions, not hers) - Dark vs. milk: Dip half in dark and half in milk chocolate and see which the family likes best. - Christmas look: Top each with a pinch of crushed candy cane before the chocolate sets. - Tinted centers: Add a drop of green food coloring to the filling for St. Patrick's Day. - Orange creams: Swap the peppermint for orange extract and a little zest. ================================================================ SLOW COOKER MUSHROOM CHICKEN & RICE ================================================================ URL: https://theleonardis.com/recipes/slow-cooker-mushroom-chicken-and-rice/ Course: Mains Tags: slow-cooker, weeknight, chicken, one-pot Main ingredients: chicken thighs, mushrooms, instant rice Time (estimated): prep 15 min, cook 3 hr 30 min; total 3 hr 45 min start to eating Book page: 42 GRAMMY'S RECIPE - 1½ pounds skinless, boneless chicken thighs - 1 teaspoon oregano - 1 tablespoon minced garlic - Salt and pepper - 1 cup sliced onions - 2 cups mushrooms - 1 (15-ounce) can chicken broth - 3 cups instant rice 1. Season the chicken with the oregano, garlic, salt and pepper, and place it in the slow cooker. 2. Add the onions, mushrooms and chicken broth. 3. Cover and cook on high 3 hours. 4. Stir in the rice and keep cooking about 30 minutes, until the rice is cooked through. ADDED BY THE FAMILY - She wrote "1½" without a unit. We read it as 1½ pounds of thighs. IDEAS TO PLAY WITH (suggestions, not hers) - Creamy: Stir in ½ cup sour cream or a splash of heavy cream with the rice. - Brown the chicken: Sear the seasoned thighs in a skillet for 3 minutes per side first for more flavor. - Add greens: Stir in a few handfuls of baby spinach at the end until wilted. - Herbs: Swap the oregano for thyme and finish with parsley and Parmesan. ================================================================ TACO TATER TOT CASSEROLE ================================================================ URL: https://theleonardis.com/recipes/taco-tater-tot-casserole/ Course: Mains Tags: oven, weeknight, beef Main ingredients: ground beef, tater tots, black beans, corn, cheese, enchilada sauce Oven: 375°F Time (estimated): prep 20 min, cook 45 min; total 1 hr 5 min start to eating Book page: 43 GRAMMY'S RECIPE - 1 pound ground beef - 1 small onion, diced - 1 clove garlic, minced - 1 package taco seasoning mix - 1 (16-ounce) package frozen corn - 1 (12-ounce) can black beans, drained - 1 (12-ounce) package Mexican cheese blend - 1 (16-ounce) bag tater tots - 1 (12-ounce) can enchilada sauce 1. Bake in a 375° oven. ADDED BY THE FAMILY - Her page has no title or method. The title is ours, from the ingredients. - A usual method: brown the beef with the onion and garlic, stir in the taco seasoning, corn, beans and enchilada sauce, and spread in a 9×13 dish. Cover with half the cheese, top with the tater tots, and bake about 40 minutes, until the tots are crisp. Add the rest of the cheese for the last 5 minutes. MODERNIZED (a suggestion, not hers) - 1 pound ground beef - 1 small onion, diced - 1 clove garlic, minced - 1 packet taco seasoning - 1 (16-ounce) bag frozen corn - 1 (15-ounce) can black beans, drained and rinsed - 1 (10-ounce) can red enchilada sauce - 1 (12-ounce) bag shredded Mexican cheese blend, divided - 1 (16-ounce) bag frozen tater tots - To serve: sour cream, salsa, sliced green onions 1. Heat the oven to 375°F and grease a 9×13 dish. 2. Brown the beef with the onion. Drain, add the garlic, and cook 1 minute. 3. Stir in the taco seasoning with ¼ cup water, then the corn, beans and enchilada sauce. Simmer 3 minutes. 4. Spread in the dish and sprinkle with half the cheese. 5. Arrange the frozen tater tots in rows over the top. 6. Bake 30–35 minutes, until the tots are golden. Add the rest of the cheese and bake 5 minutes more. 7. Serve with sour cream, salsa and green onions. IDEAS TO PLAY WITH (suggestions, not hers) - Chicken: Use shredded rotisserie chicken instead of beef, with green enchilada sauce. - Spicy: Add a can of diced green chiles and pepper jack cheese. - Make ahead: Assemble without the tots, refrigerate, then add the tots and bake about 10 minutes longer. - Taco night toppings: Set out avocado, pickled jalapeños, cilantro and lime. ================================================================ WEST AFRICAN PEANUT SOUP ================================================================ URL: https://theleonardis.com/recipes/west-african-peanut-soup/ Course: Soups From: Abay Tags: stovetop, vegetarian, one-pot Main ingredients: peanut butter, collard greens, tomato paste, ginger Time (estimated): prep 25 min, cook 40 min; total 1 hr 5 min start to eating Book page: 44 GRAMMY'S RECIPE - 6 cups vegetable broth - 1 medium red onion, chopped - 2 tablespoons minced ginger - 4 cloves garlic, minced - 1 teaspoon salt - 1 bunch collard greens or kale, ribs removed, cut into strips - ¾ cup unsalted peanut butter - ½ cup tomato paste - Hot sauce (sriracha) - ½ cup peanuts, for garnish 1. In a medium Dutch oven, bring the broth to a boil. Add the onion, ginger, garlic and salt, and cook on medium-low for 20 minutes. 2. In a heatproof bowl, combine the peanut butter and tomato paste. Add 1–2 cups of the hot broth and whisk until smooth. 3. Pour it back into the soup and mix well. 4. Add the greens, season with hot sauce, and simmer about 15 minutes. 5. Garnish with peanuts. IDEAS TO PLAY WITH (suggestions, not hers) - Sweet potato: Add 2 cubed sweet potatoes with the onion for a heartier soup. - With chicken: Stir in shredded rotisserie chicken with the greens. - Over rice: Ladle over rice for a full dinner. - Lime and cilantro: Finish each bowl with a squeeze of lime and chopped cilantro. ================================================================ BALSAMIC ROASTED BRUSSELS SPROUTS ================================================================ URL: https://theleonardis.com/recipes/balsamic-roasted-brussels-sprouts/ Course: Sides Source: Ina Garten Tags: oven, holiday, thanksgiving, pork Main ingredients: Brussels sprouts, pancetta, balsamic vinegar Oven: 400°F Time (estimated): prep 20 min, cook 30 min; total 50 min start to eating Book page: 45 GRAMMY'S RECIPE - 1½ pounds Brussels sprouts - 4 ounces pancetta, sliced ¼ inch thick - ¼ cup good olive oil - 1½ teaspoons salt - ½ teaspoon pepper - 1 tablespoon syrupy balsamic vinegar 1. Heat the oven to 400°. 2. Put the sprouts on a sheet pan. Cut the pancetta into ½-inch dice and add it to the pan. 3. Add the olive oil, salt and pepper and toss with your hands. 4. Roast 20–30 minutes, tossing once during cooking. 5. Take out of the oven, toss with the vinegar, and serve hot. IDEAS TO PLAY WITH (suggestions, not hers) - Halve the sprouts: Cut large sprouts in half and roast them cut side down for more browning. - Vegetarian: Skip the pancetta and add toasted pecans and dried cranberries at the end. - Honey balsamic: Stir a teaspoon of honey into the vinegar. - Parmesan: Shave Parmesan over the top just before serving. ================================================================ APPLE CAKE WITH CARAMEL SAUCE ================================================================ URL: https://theleonardis.com/recipes/apple-cake-with-caramel-sauce/ Course: Desserts From: Linda Martin Tags: cake, oven, holiday, thanksgiving, vegetarian Main ingredients: apples, pecans, brown sugar Time (estimated): prep 30 min, cook 1 hr 15 min, rest 30 min (cool, then pour on the caramel); total 2 hr 15 min start to eating Makes: one tube pan Book page: 46 GRAMMY'S RECIPE Cake: - 3 eggs - 2 cups sugar - 1½ cups vegetable oil - 2 teaspoons vanilla - 3 cups flour - 1 teaspoon salt - 1 teaspoon baking soda - 3 cups chopped apples - 1 cup chopped pecans Caramel sauce: - ¼ cup butter - ¼ cup milk - 1 cup packed brown sugar 1. Mix the cake ingredients in the order listed. 2. Bake in a greased tube pan for 1 hour 15 minutes. 3. For the sauce: combine the butter, milk and brown sugar in a saucepan and boil 3 minutes, stirring constantly. 4. Cool the sauce slightly and pour it over the cake. ADDED BY THE FAMILY - Her page doesn't give an oven temperature. 350° is standard for an apple cake like this. - There are two short notes we can't read, after "Linda Martin /" and beside the brown sugar. Check the photo. MODERNIZED (a suggestion, not hers) Cake: - 3 large eggs - 1¾ cups sugar - 1¼ cups neutral oil - 2 teaspoons vanilla - 3 cups (375 g) all-purpose flour - 1 teaspoon salt - 1 teaspoon baking soda - 1 teaspoon cinnamon - 3 cups peeled, chopped apples - 1 cup chopped pecans, toasted Caramel sauce: - ¼ cup butter - ¼ cup milk or heavy cream - 1 cup packed brown sugar - Pinch of salt 1. Heat the oven to 350°F. Grease and flour a 10-inch tube or Bundt pan. 2. Beat the eggs, sugar, oil and vanilla until combined. 3. Stir in the flour, salt, baking soda and cinnamon, then fold in the apples and pecans. The batter is thick. 4. Spread in the pan and bake 1 hour 10–15 minutes, until a skewer comes out clean. 5. Cool 20 minutes in the pan, then turn out. 6. Caramel: boil the butter, milk, brown sugar and salt for 3 minutes, stirring constantly. Cool slightly and pour over the cake. IDEAS TO PLAY WITH (suggestions, not hers) - Warm with ice cream: Serve slices warm with vanilla ice cream and extra caramel. - Salted caramel: Sprinkle flaky salt over the caramel once it's poured. - Mini Bundts: Bake in mini Bundt pans for 30–35 minutes for individual gifts. - Apple cider caramel: Reduce 1 cup cider to ¼ cup and use it in place of the milk. ================================================================ BREAKFAST PUFF PASTRY TWISTS ================================================================ URL: https://theleonardis.com/recipes/breakfast-puff-pastry-twists/ Course: Breakfast Tags: oven, party, holiday, pork Main ingredients: puff pastry, cheese, bacon, Dijon mustard Oven: 375°F Time (estimated): prep 25 min, cook 25 min, rest 40 min (thaw the puff pastry); total 1 hr 30 min start to eating Book page: 47 GRAMMY'S RECIPE - Puff pastry - Shredded cheese - Bacon slices - 1 egg, beaten, mixed with Dijon mustard - Poppy seeds 1. Heat the oven to 375°. Roll out the puff pastry. 2. Put shredded cheese on half of it, fold the other half over, and roll over it to seal. 3. Cut into strips. Twist each strip together with a slice of bacon. 4. Brush with the egg wash and Dijon, and sprinkle with poppy seeds. 5. Bake 20–25 minutes. MODERNIZED (a suggestion, not hers) - 1 sheet frozen puff pastry, thawed in the fridge - 1 cup shredded Gruyère or sharp cheddar - 8 slices bacon, partly cooked (3 minutes) and cooled - 1 egg beaten with 1 teaspoon Dijon mustard - 1 teaspoon poppy seeds 1. Heat the oven to 375°F and line a baking sheet with parchment. 2. Roll the pastry out slightly on a floured board. Sprinkle the cheese over half, fold the other half over, and roll gently to seal. 3. Cut into 8 strips about 1 inch wide. 4. Lay a slice of bacon along each strip and twist them together. Press the ends onto the sheet so they don't unwind. 5. Brush with the egg and mustard, and sprinkle with poppy seeds. 6. Bake 20–25 minutes, until puffed and deep golden. Cool 5 minutes. IDEAS TO PLAY WITH (suggestions, not hers) - Everything bagel: Use everything-bagel seasoning instead of poppy seeds. - Maple: Brush the bacon with a little maple syrup before twisting. - Vegetarian: Skip the bacon and twist the strips with pesto and Parmesan. - Brunch board: Serve with fruit and Grammy's Breakfast Casserole for a holiday brunch. ================================================================ BAKED BEANS ================================================================ URL: https://theleonardis.com/recipes/baked-beans/ Course: Sides Tags: oven, party, make-ahead, pork Main ingredients: pork and beans, bacon, brown sugar Oven: 325°F Time (estimated): prep 15 min, cook 2 hr 30 min; total 2 hr 45 min start to eating Book page: 48 GRAMMY'S RECIPE - 2 (16- to 18-ounce) cans pork and beans - ¾ cup brown sugar - 1 teaspoon dry mustard - 6 slices bacon, cut in pieces - ½ cup ketchup 1. Heat the oven to 325°. Empty 1 can of beans into a greased casserole. 2. Combine the brown sugar and mustard and spread half over the beans. 3. Top with the other can, then the rest of the sugar mixture. 4. Add the bacon on top and cover with the ketchup. 5. Bake uncovered at 325° for 2½ hours. ADDED BY THE FAMILY - Her page has no title. The title is ours. IDEAS TO PLAY WITH (suggestions, not hers) - Onion: Add a chopped onion between the layers. - Molasses: Replace ¼ cup of the brown sugar with molasses for Boston-style beans. - Slow cooker: Layer the same way and cook on low 6 hours. - Cookout: Serve with Grammy's fried chicken and Joanne's cole slaw. ================================================================ SWEET POTATO FRIES ================================================================ URL: https://theleonardis.com/recipes/sweet-potato-fries/ Course: Sides Tags: oven, weeknight, vegetarian Main ingredients: sweet potatoes Oven: 375°F Time (estimated): prep 20 min, cook 25 min; total 45 min start to eating Book page: 49 GRAMMY'S RECIPE - 2 pounds sweet potatoes - 2 tablespoons olive oil or melted butter - Kosher salt - Black pepper 1. Heat the oven to 375° and line a baking sheet with parchment. 2. Peel the potatoes and cut them into ½-inch-thick wedges. 3. Put them in a large bowl, drizzle with the oil, season with salt and pepper, and toss to coat. 4. Arrange in a single layer. 5. Roast about 20 minutes, flipping once, until tender and crispy. The bottoms darken quickly. MODERNIZED (a suggestion, not hers) - 2 pounds sweet potatoes - 1 tablespoon cornstarch - 2 tablespoons olive oil or melted butter - 1 teaspoon kosher salt - ½ teaspoon black pepper - ½ teaspoon smoked paprika (optional) 1. Heat the oven to 425°F with a rack in the lower third. Line a baking sheet with parchment. 2. Peel the potatoes and cut them into ½-inch wedges. Pat dry. 3. Toss with the cornstarch until lightly dusted, then with the oil, salt, pepper and paprika. 4. Spread in a single layer with space between. Use two pans if needed, since crowded fries steam. 5. Roast 15 minutes, flip, and roast 10–15 minutes more, until crisp at the edges. 6. Salt again and serve right away. IDEAS TO PLAY WITH (suggestions, not hers) - Air fryer: Cook at 400°F for 12–15 minutes in batches, shaking halfway. - Sweet: Toss with cinnamon sugar as they come out of the oven. - Dipping sauce: Mix mayo with sriracha and lime, or Greek yogurt with maple syrup. - Loaded: Top with black beans, cheese, green onions and sour cream. ================================================================ SHORT RIBS OVER EGG NOODLES ================================================================ URL: https://theleonardis.com/recipes/short-ribs-over-egg-noodles/ Course: Mains Tags: oven, stovetop, beef Main ingredients: short ribs, red wine, leeks, carrots, egg noodles Oven: 350°F Time (estimated): prep 30 min, cook 3 hr 20 min; total 3 hr 50 min start to eating Book page: 50 GRAMMY'S RECIPE - 6–8 short ribs - Salt and pepper - Leeks, carrots and onions - Garlic - Fresh rosemary and thyme - ½ bottle red wine - Stock, to barely cover - Egg noodles, to serve 1. Heat the oven to 350°. 2. Season the short ribs with salt and pepper and brown them. 3. Soften the leeks, carrots and onions, about 10 minutes. Add the garlic, rosemary and thyme. 4. Add half a bottle of red wine. 5. Add the ribs bone side up and barely cover with stock. 6. Cover and cook 3 hours in the oven. Serve over egg noodles. ADDED BY THE FAMILY - The number of ribs at the top of her page is hard to read. It looks like "6–8". MODERNIZED (a suggestion, not hers) - 6–8 bone-in beef short ribs (about 5 pounds) - Salt and pepper - 2 tablespoons oil - 2 leeks, white and light green parts, sliced and washed - 3 carrots, chopped - 1 onion, chopped - 4 cloves garlic, smashed - 2 sprigs each fresh rosemary and thyme - 1 tablespoon tomato paste - ½ bottle (about 1½ cups) dry red wine - 2–3 cups beef stock - 1 pound egg noodles, buttered, and chopped parsley, to serve 1. Heat the oven to 350°F. Season the ribs well with salt and pepper, ideally the day before. 2. Brown the ribs in the oil in a Dutch oven over medium-high heat, in batches, on all sides. Set aside and pour off all but 2 tablespoons fat. 3. Soften the leeks, carrots and onion, about 10 minutes. Add the garlic, herbs and tomato paste and cook 1 minute. 4. Pour in the wine, scraping up the browned bits, and simmer 5 minutes. 5. Add the ribs bone side up and barely cover with stock. 6. Cover and braise 3 hours, until very tender. 7. Skim the fat off the sauce, and simmer to thicken if it's thin. Serve over the noodles with the sauce and parsley. IDEAS TO PLAY WITH (suggestions, not hers) - Make it a day ahead: Chill overnight, lift off the solid fat, and reheat. The sauce is even better. - Polenta or mashed potatoes: Serve over creamy polenta or mashed potatoes instead of noodles. - Slow cooker: After browning and deglazing, cook on low 8 hours. - Gremolata: Top with lemon zest, parsley and garlic to brighten the rich sauce. ================================================================ KITCHEN NOTES: AIR FRYER & REHEATING ================================================================ URL: https://theleonardis.com/recipes/kitchen-notes-air-fryer-and-reheating/ Course: Kitchen notes Tags: air-fryer, oven, chicken, weeknight Main ingredients: chicken, croissants Book page: 51 GRAMMY'S RECIPE 1. Chicken-fried chicken: 15 minutes in the air fryer at 390°. 2. Corky's pulled chicken: defrost in the fridge overnight. Microwave in a dish 45 seconds, pull apart, then another 45 seconds until hot. 3. Croissants: bake from frozen at 350° for 20–25 minutes. ================================================================ JOANNE'S COLE SLAW ================================================================ URL: https://theleonardis.com/recipes/joannes-cole-slaw/ Course: Sides From: Joanne Tags: no-bake, party, holiday, vegetarian Main ingredients: cabbage, marshmallows, pineapple, craisins Time (estimated): prep 15 min; total 15 min start to eating Book page: 52 GRAMMY'S RECIPE - Coleslaw mix (shredded cabbage) - Mini marshmallows - 2 cans pineapple tidbits, drained - Craisins - Marie's Cole Slaw Dressing 1. Toss the slaw with the marshmallows, pineapple and Craisins. No nuts. 2. Dress with Marie's Cole Slaw Dressing. IN THE MARGIN - Also on this page, in red: croissants, 350° for 25–30 minutes; sausage patties (no time given). ADDED BY THE FAMILY - Her card doesn't list the cabbage itself. We assume a bag of coleslaw mix. MODERNIZED (a suggestion, not hers) - 1 (14-ounce) bag coleslaw mix - 1½ cups mini marshmallows - 2 (8-ounce) cans pineapple tidbits, well drained - ¾ cup Craisins - ¾ cup Marie's Coleslaw Dressing, or to taste 1. Toss the slaw mix, marshmallows, pineapple and Craisins in a large bowl. 2. Add the dressing and toss to coat. Start with less and add more to taste. 3. Chill at least 1 hour so the marshmallows soften. Stir before serving. IDEAS TO PLAY WITH (suggestions, not hers) - Homemade dressing: Whisk ½ cup mayo, 2 tablespoons sugar, 1 tablespoon cider vinegar and 2 tablespoons pineapple juice. - Apple: Add a diced crisp apple for crunch. - Mandarin: Swap one can of pineapple for mandarin oranges. - Party size: It doubles easily, and it's a nice sweet side for pulled pork or fried chicken.