In this savory dressing, homemade cream biscuits stand in for the traditional bread, while crispy bacon adds delicious smoky flavor. For the biscuit recipe, click on the link at left.

Ingredients:

Twelve 4-inch cream biscuits, cut into 1 1/2-inch cubes

1 lb. sliced smoky bacon, cut into 1-inch pieces

2 yellow onions, diced

5 celery stalks, diced

8 oz. white button mushrooms, brushed clean and sliced

1/4 cup chopped fresh flat-leaf parsley

2 Tbs. chopped fresh sage

2 Tbs. chopped fresh thyme

Salt and freshly ground pepper, to taste

5 cups chicken stock

Directions:

Position a rack in the lower third of an oven and preheat to 350°F.
Spread the biscuits out on a baking sheet. Toast in the oven until lightly browned, 25 to 30 minutes. Set aside. Increase the oven temperature to 375°F.
In a deep sauté pan over medium-high heat, cook the bacon until crisp, 7 to 9 minutes. Transfer to paper towels to drain.
Pour off all but 3 Tbs. of the fat from the pan. Set the pan over medium heat and add the onions. Cook, stirring occasionally, until the onions are soft and lightly browned, about 10 minutes. Add the celery, mushrooms, parsley, sage and thyme and cook until the celery is soft, about 5 minutes. Transfer the onion mixture to a large bowl. Add the bacon to the bowl and season with salt and pepper. Add the biscuits and stock and stir to combine.
Transfer the dressing to a baking dish and cover with aluminum foil. Bake for 30 minutes, then remove the foil and bake until the dressing is lightly browned, about 20 minutes more. Serves 10.

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Cream Biscuits

Delicious on their own, these biscuits can also be transformed into a savory dressing that makes a wonderful accompaniment to roast turkey (see related recipe at left).

Ingredients:

2 1/2 cups all purpose flour

1 Tbs. baking powder

1 tsp. salt

2 Tbs. sugar

2 1/2 cups heavy cream

Directions:

Preheat an oven to 425°F.
In a bowl, stir together the flour, baking powder, salt and sugar. Add the cream and stir until no lumps remain.
For each biscuit, drop 1/4 cup batter onto an ungreased baking sheet, spacing the biscuits about 1 inch apart. Bake until the tops of the biscuits are pale golden and the bottoms are golden brown, 15 to 18 minutes. Makes 12 biscuits.

Williams-Sonoma Kitchen.

Trish’s friend sent this recipe, a friend of hers made it, she says it’s the most requested recipe she’s ever made.

Oh my, talk about decadent, but I bet it is AMAZING!!!!!  Would this be great for Thanksgiving, or what???

~ jan

Turtle Trifle
8 oz. cream cheese
8 oz. bowl Cool Whip
3/4 C powdered sugar
1 1/2 tsp vanilla
1 frozen (Wick’s Pecan Pie) or homeade pecan pie cut into 1/2" cubes
1/3 C chocolate fudge ice cream topping
1/3 C caramel icre cream topping
1/2 C chopped pecans, toasted (optional)

Beat cream cheese until smooth.  Add powdered sugar and beat until combined.  Fold in Cool Whip and vanilla.  Place 1/2 of pie cubes in bottom of bowl or pan.  Drizzle with 1/2 of the ice cream toppings and sprinkle with 1/2 of the pecans, if desired.  Cover with half of the Cool Whip mixture.  Repeat layers using all ingredients.  Chill & cover.

For this dinner, she had made this in a 9x13 pan, but I'm sure you could make it in any kind of bowl or container since it doesn't have to be heated or baked.  It  looks great in the pedestal bowl pictured above.

I Googled this recipe, and apparently the above is an adaptation of the original, as the original calls for marscapone cheese and real whipping cream.  The above recipe is easier, but if you want the authentic recipe, as Southern Living published it, here it is…

Ingredients

• 8 oz mascarpone cheese, softened (you can substitute an 8 oz package of cream cheese here if you want) .
• 2 lbs frozen pecan pie, thawed & cut into 1-inch cubes .
• 1/3 c chocolate fudge topping .
• 1 1/2 c whipping cream .
• 1/2 c sliced pecans, toasted (optional) .
• 1 1/2 tsps vanilla extract .
• 1/3 c caramel topping

Directions

• Step #1 Beat mascarpone cheese, & vanilla extract In a large-ish bowl at medium speed with a heavy-duty electric stand mixer, using the whisk attachment, whipping cream, 2 to 3 mins or until smooth & firm.
• Step #2 Place half of pie cubes in bottom of a 4-quart trifle dish or tall, clear 4-quart glass bowl.
• Step #3 Spread half of whipped cream mixture over pie cubes.
• Step #4 Drizzle with half each of chocolate fudge topping & caramel topping.
• Step #5 (You might need to zap the fudge & caramel topping in the microwave for 15-25 seconds to get them to drizzling consistency).
• Step #6 Sprinkle top with half of sliced pecans.
• Step #7 Repeat layers.
• Step #8 Cover up & chill at least 1 hr & up to 8 hrs.
• Step #9 **Cook time does not include toasting the pecans, defrosting the pie, or refrigeration time.

Adapted from the Kellogg's original recipe

Surprisingly, white chocolate marries perfectly with Rice Krispies and marshmallows and I never make a batch without melting in a few squares. Using salted butter adds a slight dose of salt, as do the salt-flecked candied peanuts. If you wish, substitute dry-roasted peanuts, preferably salted, for the candied nuts, or another toasted or candied nut.

I also find snipping the marshmallows in two helps them melt quicker. Or use mini-marshmallows, if you have them.

3 tablespoons (45g) salted butter
3 1/2 ounces (100g) white chocolate, finely chopped
1 cup (100g) candied peanuts
10 ounce (300gr) bag marshmallows, snipped in half
6 cups (200g) Rice Krispies

1. Spray or lightly-oil a 13 x 9-inch (approx 30 x 22cm) rectangular pan.

2. In a large saucepan, melt the butter over low heat. Add the white chocolate and stir until melted.

3. Add the marshmallows and stir constantly over the heat until completely melted. (If they start to scorch on the bottom, remove from heat and continue to stir, placing the pan back on the heat occasionally, stirring until smooth.

4. Remove from heat and add the candied peanuts and Rick Krispies until well combined. A rubber spatula or flexible pastry scraper works best.

5. Scrape into the prepared pan and smooth the top. Let cool.

Serving and storage: Cut into neat bars or squares with a sharp knife. These are best enjoyed the day they're made, although they can be covered snugly with a sheet of aluminum foil and stored at room temperature for 2 to 3 days.

Source :David Lebovitz

Add the lemon juice to taste in step 2 according to the sweetness of your peaches. If ripe peaches are unavailable, you can substitute five 10-ounce bags of frozen peaches, thawed overnight in the refrigerator. The topping can be baked ahead of time, as directed in step 3, then cooled and stored in an airtight container. As directed in step 4, sprinkle the topping evenly over the fruit and continue to bake.
INGREDIENTS
Filling
3 1/2 pounds ripe but firm peaches (6 to 7 medium), peeled and pitted; each peach halved and cut into 3/4-inch wedges (about 6 1/2 cups prepared peaches)
1/3 cup granulated sugar (2 1/3 ounces)
1 1/4 teaspoons cornstarch
3-5 teaspoons fresh lemon juice from 1 lemon (see note above)
Pinch table salt
Pinch ground cinnamon
Pinch ground nutmeg
Topping
1 cup unbleached all-purpose flour (5 ounces)
1/4 cup granulated sugar (1 3/4 ounces) plus 1 tablespoon
1/4 cup packed brown sugar (light or dark), 1 3/4 ounces
1/8 teaspoon table salt
2 teaspoons vanilla extract
6 tablespoons unsalted butter , cut into 6 pieces and very soft
1/2 cup sliced almonds
1. Adjust oven racks to lower and middle positions; heat oven to 350 degrees.
2. FOR THE FILLING: Gently toss peaches and sugar together in large bowl; let stand for 30 minutes, tossing several times. Drain peaches in colander set over large bowl. Whisk 1/4 cup drained peach juice, cornstarch, lemon juice, salt, cinnamon, and nutmeg together in small bowl; discard excess peach juice. Toss juice mixture with peaches and transfer to 8-inch-square glass baking dish.
3. FOR THE TOPPING: While peaches are macerating, combine flour, sugars (reserving 1 tablespoon granulated sugar), and salt in workbowl of food processor; drizzle vanilla over top. Pulse to combine mixture, about five 1-second pulses. Add butter and half of nuts; process until mixture clumps together into large, crumbly balls, about 30 seconds, pausing halfway through to scrape down sides of workbowl. Sprinkle remaining nuts over mixture and combine with two quick pulses. Transfer mixture to parchment-lined baking sheet and spread into even layer (mixture should break up into roughly 1/2-inch chunks with some smaller, loose bits). Bake on middle rack until chunks are lightly browned and firm, 18 to 22 minutes.
4. TO ASSEMBLE AND BAKE: Grasping edges of parchment paper (following "Transferring the Baked Crumble" illustrations 1 and 2 below), slide topping over peaches and spread into even layer with spatula, packing down lightly and breaking up any very large pieces. Sprinkle remaining tablespoon sugar over top and place on lower oven rack. Increase oven temperature to 375 degrees and bake until well browned and fruit is bubbling around edges, 25 to 35 minutes. Cool on wire rack until warm, at least 15 minutes; serve.
1. After crumble is baked, lift short sides of parchment paper. (Crumble will break apart into uneven 1/2- to 3/4-inch pieces.)
2. Carefully slide broken crumble pieces onto peaches or apples, spreading into even layer with spatula.
STEP BY STEP: Overhauling Ho-Hum Peach Crumble
MACERATE
Problem: Bland peaches
Solution: Macerating the fruit in sugar and draining off excess juices helps to concentrate the peach flavor.
SEPARATE
Problem: Soggy topping
Solution: Baking the topping separately before sliding it onto the fruit filling keeps it crumbly and crisp.

Here is a lighter version of this recipe -

Topping
1 cup rolled oats
1/4 c flour
1/2 c brown sugar, packed
2 T unsalted butter, melted
pinch of cinnamon

Mix the above together, toast in the oven as called for in the CI recipe and follow the CI recipe for the filling and combining the filling and topping.

Recipe from Cook's Illustrated

Ingredients

Makes about 2 1/2 dozen

    * FOR THE CUPCAKES
    * 1 3/4 cups all-purpose flour
    * 3/4 teaspoon baking powder
    * 1/2 teaspoon salt
    * 1/4 teaspoon baking soda
    * 3/4 cup (1 1/2 sticks) unsalted butter, softened
    * 1 1/3 cups sugar
    * 2/3 cup natural, creamy peanut butter
    * 3 large eggs
    * 1/2 teaspoon pure vanilla extract
    * 1/2 cup sour cream
    * FOR THE FROSTING
    * 12 ounces cream cheese, room temperature
    * 1 1/2 cups confectioners' sugar, plus more for decorating
    * 3 tablespoons unsalted butter, softened
    * 1 1/2 cups creamy peanut butter

Directions

   1. Preheat oven to 375 degrees. Line 3 standard 12-cup muffin tins with paper liners.
   2. Make the cupcakes: Whisk flour, baking powder, salt, and baking soda in a medium bowl. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Reduce speed to low. Mix in peanut butter. Mix in eggs, 1 at a time, and vanilla. Add flour mixture; mix until combined. Mix in sour cream.
   3. Spoon scant 3 tablespoons batter into each muffin cup. Bake until pale golden and a cake tester inserted into centers comes out clean, about 13 minutes. Transfer to wire racks; let cool completely.
   4. Make the frosting: Put cream cheese, confectioners' sugar, and butter into the clean bowl of a mixer fitted with the clean paddle attachment; mix on medium- high speed until pale and fluffy. Stir in peanut butter with a rubber spatula.
   5. Spread 1 1/2 tablespoons frosting onto each cupcake. Refrigerate until frosting is firm, about 10 minutes. Using tines of a fork dipped in confectioners' sugar, score each top in a crosshatch pattern. Cupcakes can be refrigerated in single layers in airtight containers up to 2 days.

Source:  Martha Stewart Living

This was in my inbox today, from Lynne Rossetto Casper at Splendid Table, does this look amazing or what???

~ jan

Prime tomatoes green and red, a great old fashioned dressing and a slick trick with, of all things, cream cheese gives this old time dish new panache. Tomatoes were made for this treatment, but know the dressing is fine on green beans, potatoes, sweet potatoes, steamed butternut, fish, meat, chicken and anything else you can pair with it.

Okay, so this is a tad over the top, but you could eat this as a one dish supper, then serve it as a side at the Labor Day feast.No meat, great taste -- can't ask for more than this.

Old Time Sweet-Sour Tomato Salad with Fresh Dill Cheese
Copyright 2008 by Lynne Rossetto Kasper

Serves 4 to 6
10 minutes prep time; 5 minutes stove time.

Straight from 19th-century American cookbooks, these big chunks of green tomatoes and ripe beefsteaks bathed in a warm, garlicky sweet-sour dressing can stand on their own, top greens or make a potato-tomato salad you can't stop eating. Bacon fat was favored in this recipe 150 years ago; olive oil works today.

My pet theory of sweet-and-sour being a universal panacea for any dish proved true when we tested this recipe with so-so red winter tomatoes.

From the same era is the idea of rolling cream cheese (homemade back then) in fresh herbs. Dropped on top of the salad, the bright green little balls are a great accent.

Cook to Cook: The dressing can be prepared up to a week ahead up to the point of adding the vinegar and refrigerated. The oil should be warm, but not hot, when the vinegar goes in; that way you won't get spattered, nor will you burn your tongue when you taste it for seasoning.

Serve the salad immediately after dressing.

Dressing:

• 1 cup cider vinegar
• 1/2 cup extra-virgin olive oil, but preferably use bacon fat
• 1 medium red onion, thin sliced lengthwise into long strips
• Salt and fresh-ground black pepper as needed
• 8 large garlic cloves, thin sliced
• 2 tight-packed tablespoons brown sugar

Dill Cheese:

• 1/4 cup tight-packed fresh dill leaves
• 8 ounces cream cheese
• 3 tablespoons minced red onion
• Salt and fresh ground black pepper to taste

Tomatoes:

• 2 to 3 large, delicious, ripe tomatoes (1-1/2 to 2 pounds), cut into 1-inch chunks
• 3 medium green tomatoes (about 1 pound), cut into 1-inch chunks
• 1/3 light-packed cup coarse-chopped fresh dill leaves

Make the dressing by pouring the cider into a small saucepan and boiling down to about 1/2 cup - 5 minutes more or less. Set aside.

In a 10-inch skillet set over medium heat, warm the olive oil or bacon fat. Stir in the onions, sprinkling them with a little salt and a generous amount of pepper. Saute for a minute or until the onion is softened, but not browned. Stir in garlic and cook another 30 seconds to a minute. You want to soften the garlic, but not brown it. Pull the pan off the heat and blend in the sugar to melt it. (You can set the dressing aside at this point for several hours, or refrigerate it up to a week.) Make the dill cheese by chopping the 1/4 cup dill, blending the cream cheese with the onion and salt and pepper, then creating small balls with 2 teaspoons.Roll the balls in the dill. Chill until ready to serve.

To serve, put the tomatoes into a large serving bowl. When you are ready to serve, warm up the onion mixture if needed - it should be warm, not hot. Pull the pan off the heat, stir in the boiled-down vinegar and any liquid from the tomatoes. Carefully (dressing could be quite hot) taste for seasoning and sweet-tart balance.

Pour it over the tomatoes, folding in the dill. If you made the salad with olive oil dressing, serve it warm or at room temperature. If bacon fat was used in the dressing, it's best to eat it warm. Then dot the salad with the dill cheese.

LYNNE'S TIPS

Make extra dressing; you will use it up for homemade coleslaw, cooked yams, broccoli, shrimp or salmon salads.

When delicious, ripe heirloom tomatoes are at farm markets, snap them up for this salad. It's a great chance to try different varieties.

If you can find fresh cream cheese without gums or stabilizers buy it.You'll taste the difference.

Peel and slice four cups of peaches, mix with 3/4 cup sugar and let stand on counter for two hours, so that peaches can absorb sugar and make juice.

Then whisk together:

1 cup flour
pinch salt
2-1/2 teaspoons baking powder

Then add to the flour/salt and baking powder:

1 cup sugar
1/4 teaspoon vanilla
1/2 cup milk

Stir to combine and make batter.

In bottom of 9x13 pan melt 1 stick butter. Then using a large spoon place large dollops of batter over the butter in the pan. Then pour your peach/sugar mixture on top of the batter.

DO NOT STIR BUTTER AND BATTER TOGETHER, JUST PLACE BATTER ON TOP OF MELTED BUTTER.

Bake 350 degrees for 50-55 minutes until browned and bubbly.