Author: Brooke, Jeri

• While puff pastry thaws, preheat oven to 400˚F.
• Place thawed puff pastry sheet over a lightly floured sheet of parchment or silpat and roll dough into a 10×12” rectangle.
• Transfer the dough and parchment paper to a baking sheet. Score the dough 1/2″ from the borders with a pizza cutter or a knife, making sure not to cut all the way through. The 1/2″ strips should still be attached and when baked, it will create a border.
• Using a fork, poke all around the bottom of the pastry (do not poke the 1/2″ border).
• Bake in the center of a preheated oven at 400˚F for about 20 minutes or until browned then remove and cool to room temperature.
• Beat cream cheese with 2/3 cup sugar and 2 Tbsp heavy whipping cream and 1/2 tsp vanilla until smooth and whipped (2 minutes on high speed). Spoon over the center of the cooled pastry and spread evenly (keep the border clean for a pretty presentation).
• Arrange berries over the top in a flag pattern and dust with powdered sugar if desired. Cover with plastic wrap and refrigerate until ready to serve. Berries will keep well up to a day in the refrigerator.

Crust

• Preheat oven to 350°F (177°C).
• Bake the crust: In a food processor or blender, pulse 22 Oreos (including the cream filling) into a fine crumb. You should have about 2 cups (packed) crumbs, or 250g.
• Pour crumbs into a large bowl. Add the melted butter and stir to combine.
• The mixture will be thick and quite wet. Try to smash/break up any large chunks. Pour the mixture into an ungreased 9-inch pie dish. With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact, thick crust. See Oreo crust page for more success tips if needed.
• Bake for 10 minutes. Allow to cool as you prepare the filling.

Filling

• In a medium heatproof bowl with a pour spout (I use a large glass liquid measuring cup), whisk the egg yolks and cornstarch together with a fork or small whisk. It will be *very* thick. Set aside.
• Combine the milk, heavy cream, sugar, and salt in a medium saucepan set over medium heat. Whisk until all the sugar has dissolved, then bring to a gentle simmer, whisking occasionally.
• Once simmering, remove about 1/2 cup (120ml) of the warm milk mixture and, in a slow and steady stream, whisk into the egg yolk and cornstarch mixture. Keep those egg yolks moving so they don’t scramble. In a slow and steady stream, pour and whisk the egg yolk mixture into the saucepan. The pudding will immediately begin to bubble and thicken. Stand back and use caution as the bubbles may burst. Cook for 1 full minute, whisking constantly.
• Remove the pan from heat and whisk in the butter. Then whisk in the chopped chocolate, espresso powder, and vanilla. You will have about 3 and 1/2 cups of filling. If you notice a lot of little chunks of egg yolk, they may not have been tempered properly. To fix, you can run the warm custard through a fine mesh sieve.
• Allow to cool for 10 minutes. I do not recommend any longer than this, as it will be too thick to spread neatly into the crust.
• Spread filling into cooled pie crust. (A small offset spatula is helpful for this.) Cover tightly with plastic wrap and refrigerate for at least 4–6 hours or overnight, until chilled and thickened. Pie may be refrigerated for up to 2 days before serving

Make the mocha whipped cream

• In a very small bowl, using a fork, mix the espresso powder and warm water together. Allow to cool down for a few minutes.
• Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream, sugar, cocoa powder, and espresso mixture on medium-high speed until medium peaks form, about 3 minutes. Medium peaks are between soft peaks and stiff peaks, and are the perfect consistency for topping and piping on desserts.
• Spread onto chilled pie. Garnish with chocolate curls, chips, or chocolate-covered coffee beans, if desired

• Cream butter and sugar until light and fluffy. Beat in the eggs, one at a time, along with the lemon and orange zest and vanilla.
• Preheat Oven to 350 degrees
• Whisk the flour, oats, baking soda, salt and baking powder in a separate bowl. Gradually add to the creamed mixture until just blended. Stir in remaining ingredients. Don't over mix.
• Note: You can substitute different dried fruits in the recipe, such as dried pineapple, raisins, mango, etc. Do not replace the coconut since it is an essential ingredient.
• Note: The dates can be added to the eggs and vanilla to soak for 30 minutes then added with the zests.
• Note: Knead the dough after adding the coconut and nuts since the dough is very dense until the coconut and nuts are blended.
• Drop by heaping tablespoonful (I use a small ice cream scoop for all my cookies) at least 3 inches apart onto silpat-lined baking sheets.
• Bake at 350 degrees for about 8 to10 minutes or until golden brown. Remove to wire racks to cool. Rotate cookie sheets from top to bottom half way through baking time.

• Heat oil in a heavy large Dutch oven over medium high heat.
• Dry meat with paper towel.
• Season with kosher salt and pepper.
• Working in batches, add meat and bones to pot and brown on all sides.
• Transfer meat and bones to a bowl and set aside.
• Add onions to the Dutch oven and sauté until tender and brown, about 10 minutes.
• Add cumin and cinnamon and stir for about 30 seconds.
• Add tomatoes, chicken broth, beef broth and bay leaves.
• Return meat and bones to pot along with any accumulated juices. Bring to a boil. Reduce heat, cover and simmer 1 ½ hours

• Preheat oven to 350 degrees.
• Toss the oats, coconut, cinnamon, ground flax meal, and almonds together in a large bowl.
• Whisk together the oil, vanilla, almond extract, and honey in a small bowl. Pour the liquids over the oat mixture and stir until all the oats and nuts are coated.
• Pour onto a large baking sheet.
• Bake, turning oats half way through baking so they brown evenly, with a spatula when they get golden brown, about 40 minutes. All ovens vary, so watch very closely as it can burn quickly. Let your nose be your guide and when you smell the granola baking, check on it from time to time and make sure you fold the mixture once browned and golden starting from the outer edges of the pan so that the granola can brown evenly.
• Remove the granola from oven and immediately transfer to a large metal bowl to cool, stirring occasionally to break up clumps.
• When cool, add the remainder of ingredients. Store in airtight container. Lasts for weeks.

• Melt butter and cook onions and sugar slowly until golden, about 30-45 minutes.
• Slice 1/3 of the mushrooms and finely chop the rest.
• Add all mushrooms and sauté for 5 minutes.
• Stir in flour until smooth.
• Cook for 2 minutes, stirring constantly.
• Pour in water and stir until smooth.
• Add remaining ingredients and heat to boiling, stirring constantly.
• Reduce heat and simmer uncovered 10 minutes.
• As in most soups, it is even better the next day.

• Preheat the oven to 350 degrees F.
• Grease two cookie sheets or line them with Silpat.
• In a large bowl, stir together the flour, baking soda, espresso powder, and salt.
• In another large bowl, cream the butter and sugars.
• Add the water and vanilla.
• Mix the ingredients until they are just combined.
• Add the eggs and mix them lightly.
• Stir in the flour mixture. Fold in the chocolate chips. Don’t over-mix the dough.
• Drop the cookies, 6 scoops each, onto the prepared cookie sheets using two tablespoons or an ice cream scoop.
• Sprinkle with a bit of flake salt on top of each cookie.
• Bake them for 12 minutes or until the edges and centers are brown.
• Remove the cookies to a wire rack to cool.

• Combine ingredients and let sitfor several hours before serving.  Adjustseasoning.  I like to serve with LateJuly multi grain tortilla chips that I get at Costco. 

• Combine the cake mix, eggs, oil and water in a bowl, mix well. Stir in the coconut extract. Pour into a greased and floured 9×13 inch cake pan.
• Bake at 350 degrees for 30 minutes or until cake tests done.
• Mix the coconut milk and condensed milk in a small bowl. Pour over the hot cake. Let stand until cool.
• Beat the whipping cream with the sugar in a mixer bowl until soft peaks form. Spread over the cake.
• Top with the flaked coconut.
• Serve with fresh strawberries.

Sandwiches

• Slice rolls. Spray an 11x15x2 inch sheet pan with cooking spray and lay a piece of Parchment paper to line the baking sheet. Spray parchment lightly with cooking spray to prevent sandwiches from sticking. ** I use a Silpat baking sheet which replaces using parchment and they do not have to be sprayed. Place rolls in pan and place a 1/2 slice of cheese on bottom half, folding to fit, then slice of ham (folded to fit the roll) on top of cheese and top with another 1/2 slice of cheese. Replace top half of roll. They should completely fill the sheet pan. There may be about 4 rolls leftover. Or the rolls can be placed on the sheet pan and sliced in half all at one time, then lay the ham and cheese on bottom half and lay the top half over the ham and cheese. Cut the rolls so it makes individual sliders and pour marinate over all and continue with the recipe instructions.
• Brush tops of rolls with the sauce until all the sauce is used. Cover with foil sealing edges and chill in fridge overnight.
• Bake covered in foil at 350 degrees for 10 minutes. Remove foil and continue baking an additional 10 minutes until cheese is nicely melted. Don’t over bake or rolls will be dry. Serve warm.

Sauce

• Heat ingredients until brown sugar is melted, whisking so it does not burn