Ingredients:

3 tablespoon apple brandy
1 ½ cups fresh bread crumbs
Apple Cider
1/4 lb. Prosciutto finely diced
3 chickens each about 1 ½ pounds
1 tablespoon shallots
1 tablespoon onion
1 tablespoon parsley finely minced
1 teaspoon tarragon finely minced
1 teaspoon marjoram finely minced
1 teaspoon thyme finely minced
1 teaspoon chives finely minced
Salt
Pepper
Lemon juice
6 tablespoon butter
12 medium-sized fresh mushroom caps, whole with stems, thinly sliced
6 small turnips
4 small potatoes
2 carrots
1 cheese cloth bag (1 large bay leaf, 2-3 sprigs of green celery tops, a few green leaves of leeks)
1 cup sparkling cider
A few whole peppercorns
1 garlic clove

Equipment:

Large mixing bowl
Large casserole

Cooking Directions

Mix apple brandy with bread crumbs and enough apple cider to moisten thoroughly. Stir prosciutto, shallots, onion, parsley, herbs and salt and pepper to taste. Prepare the stuffing at least 2 hours in advance and keep it refrigerated to mellow. Rub the cavities of the chickens with lemon juice and divide the stuffing among the birds.

In a large casserole, fitted with a tight cover, melt butter and brown the chickens until they are golden, turning them and basting them frequently with the butter. Add mushroom caps, turnips, potatoes, carrots, and a cheese cloth herbs. Gently pour into the casserole a generous cup of sparkling cider and add a few whole peppercorns and the garlic clove. Cover the casserole and bake at 350ºF for 1 hour, turning the birds after about 30 minutes and adding if necessary a little more cider. Remove the garlic clove and cheese clothed herbs. Halve the chickens lengthwise and serve.

Ingredients:

2 medium chickens
Salt
Pepper
Lemon juice
½ cup butter
4 shallots finely chopped
½ cup dry white wine
2/3 cup walnut meats lightly roasted and salted

Equipment:

Large Skillet

Cooking Directions:

Cut chicken into serving pieces, sprinkle them with salt and pepper to taste and rub the skins with lemon juice. Melt butter in a large skillet. When the butter is hot and bubbly but not brown, add the chicken pieces, skin side down, and sauté them slowly until the skin is golden brown.

When the skin side of the chicken is browned, add shallots and sauté them for 2-3 minutes. Add white wine and cook the chicken, covered, until it is tender. For the last 5 minutes of cooking time add walnut meats, lightly roasted and salted. Transfer the chicken to a heated serving platter and pour the sauce over it, adding a little more white wine, if necessary.

Ingredients

3/4 cup sugar
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/2 cup water
3 cups blueberries
1 tablespoon fresh lemon juice
1/2 teaspoon of nutmeg (if you like nutmeg)
2 tablespoons of sugar for sprinkling on top crust
1 store bought frozen pie shell – this is the easy way to go

Directions

Heat saucepan on stove over medium heat. Preheat oven to 425 degrees F.

Combine sugar, cornstarch, cinnamon, water and nutmeg. Add to the saucepan and turn up heat. Cook until the mixture is tickened. Set aside to cool. Once cooled add the berries and lemon juice.

Pour filling pre-made pie pan shell, and sprinkle the lemon juice over the filling. Adjust top crust, cut vents and flute rim. Sprinkle top lightly with 2 tablespoons of sugar. Place pie onto a baking sheet and into the oven for 20 minutes. Reduce heat to 350 degrees F and bake for an additional 20 to 25 minutes.

Ingredients

2 cups blueberries
1/2 cup sugar – for berry mix
1 cup of sugar for flour mix
1 cup all-purpose flour
1 teaspoon baking powder
1/2 cup unsalted butter – melted
3/4 cup milk

Directions

Preheat the oven to 350 degrees F. Coat a 9 by 12-inch baking pan with Pam cooking spray.

In a bowl combine the blueberries and 1/2 cup of the sugar.

In a medium bowl combine the remaining 1 cup sugar, the flour, and baking powder.

In a large bowl wisk the butter and milk together. Gradually beat in the flour mixture until smooth. Pour the batter into the prepared pan, then pour the blueberries over the batter – do not stir or mix at this point. Bake until the top is golden brown – approximately 35 to 45 minutes.

Ingredients:

1/3 cup of sugar
1 ½ tablespoons of flour
¼ teaspoon of salt
1 teaspoon lemon juice
1 cup of hot water
1 cup of blueberries
2 tablespoons of sweet butter
2 tablespoons of rum

Directions:

Place a saucepan on your stove over medium heat. Combine the sugar, flour and salt in the saucepan. Gradually stir in the lemon juice and the hot water. Stir until the mixture begins to thicken. Add the blueberries and cook until thick.

Remove the pan from the heat and stir in the butter and rum. Serve warm. This is great for pancakes.