2 (.25 ounce) packages active dry yeast
1/2 cup lukewarm water (110 degrees F to 115 degrees F)
4 1/2 cups all-purpose flour
1/4 cup white sugar
1 teaspoon salt
2 eggs, beaten
1 1/2 cups milk
1 1/2 cups chopped apple
1 cup raisins (optional)
1 quart vegetable oil for frying
White sugar for decoration

Procedures:

1 ~ Warm oven on lowest possible temperature setting.
2 ~ Dissolve the yeast in the warm water in a small mixing bowl.
3 ~ In a large mixing bowl, combine flour, sugar, and salt.
4 ~ Add the eggs, yeast mixture, and milk; beat with an electric mixer until blended.
5 ~ Turn off the oven. Cover the prepared dough with a greased piece of plastic wrap, and place the bowl of dough on the lowest rack of the warmed oven. Allow to rest and rise for 1 hour.
6 ~ Heat the oil for frying to 350 degrees F (175 degrees C) in a heavy bottomed, deep skillet.
7 ~ Mix the apples and raisins into the dough. Then, carefully slide the dough by heaping teaspoons into the preheated oil. Do not crowd the pan. Fry the fritters until they are golden brown, about 2 minutes per side. They should turn over on their own when they are ready to brown on the other side, but keep an eye on them and flip them as necessary. Remove them to a paper towel lined plate and repeat with the remaining dough.
8 ~ Dust with sugar while warm.

2/3 cup butter, softened
1 cup white sugar
1 1/2 teaspoons almond extract
1 egg, beaten
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder

Procedures:

1 ~ Preheat the oven to 350 degrees F (175 degrees C).
2 ~ Grease a 9 inch round cake pan or pie plate.
3 ~ In a medium bowl, mix together the butter, sugar and almond extract until light and fluffy using an electric mixer.
4 ~ Blend in the egg. Combine the flour and baking powder; stir into the mixture using a sturdy spoon until dough forms a ball.
5 ~ Press the dough into the prepared pan.
6 ~ Bake for 30 to 40 minutes in the preheated oven, until the top is light golden brown.
7 ~ When cool, slice into wedges to serve.

2 (9 inch) pie crusts, baked
10 slices bacon
8 ounces Gruyere cheese, shredded
1 small head fresh broccoli, diced
4 green onions
2 roma (plum) tomatoes, chopped
5 eggs, beaten
2 cups half-and-half
1/8 teaspoon ground nutmeg
1 pinch cayenne pepper
Salt and pepper to taste

Procedures:

1 ~ Preheat oven to 425 degrees F (220 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2 ~ Evenly distribute bacon across bottom of each pastry shell, followed by half of cheese. Add broccoli, scallions, and tomatoes, then cover with remaining cheese.
3 ~ In a medium bowl, whisk together eggs, half-and-half, nutmeg, cayenne, salt, and pepper. Pour half of mixture into each pastry shell.
4 ~ Bake in preheated oven for 15 minutes, then reduce heat to 350 degrees F (175 degrees C) and bake an additional 45 minutes, until quiches are set in center.

24 sheets phyllo dough
4 cups cooked white rice
1 clove garlic, minced
3 cups cubed cooked lamb
1 lemon, juiced
2 potatoes, peeled and quartered
4 hard-cooked eggs, quartered
2 tablespoons lemon zest
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh mint leaves
1 1/2 cups crumbled feta cheese
1/2 cup olive oil
1 cup beef broth
1 tablespoon chopped fresh oregano
1/2 teaspoon ground black pepper
1 egg, beaten
1/2 cup butter, melted

Procedures:

1 ~ Preheat oven to 325 degrees F (165 degrees C). Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
2 ~ Lightly brush a 9×13 inch pan with melted butter. Place 1 phyllo sheet in pan and lightly brush with butter. Continue adding phyllo sheets for a total of 12, brushing each one lightly with butter (you don’t need to completely cover each phyllo sheet with butter).
3 ~ Spread cooked rice over phyllo, then sprinkle with minced garlic. Add lamb in an even layer, and sprinkle with lemon juice. Place 1 cup diced potatoes over lamb.
4 ~ Arrange quarters of eggs, then sprinkle with parsley, mint and lemon zest. Add crumbled feta cheese.
5 ~ Pour on olive oil and beef broth. Sprinkle with oregano and pepper. Finally, add beaten egg.
6 ~ Top with remaining 12 phyllo sheets brushed lightly with melted butter.
7 ~ Bake for 40 to 50 minutes at 325 degrees F (165 degrees C). during the last 10 minutes, raise the temperature to 350 degrees F (175 degrees C). Remove from the oven and cool on a rack for 15 minutes. Cut into diamonds or squares and serve warm.

1/2 cup olive oil
4 tablespoons water
4 tablespoons orange juice
1 lemon, juiced
6 tablespoons white sugar
4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
1/3 cup confectioners’ sugar for decoration
1/2 teaspoon orange flower water
1 cup ground walnuts
1 cup ground almonds
1 cup sesame seeds
1 cup honey

Procedures:

1 ~ Mix together olive oil, water, orange juice, lemon juice and sugar. Set aside. In a large bowl sift together flour, baking soda and salt. Add olive oil mixture to flour mixture.
2 ~ On a floured surface, work and knead to a smooth dough. Cover dough (you can place the empty bowl over it) and let dough rest for an hour.
3 ~ While dough is resting, make filling. To Make Filling: Combine ground walnuts, ground almonds, sesame seeds and honey together in a bowl. Mix until well coated.
4 ~ Preheat oven to 350 degrees F (175 degrees C).
5 ~ Roll out dough to about 1/4 inch thickness. Cut into 3 inch squares. Place 1 heaping teaspoon of filling in center of each square. Moisten edges with orange flower water or orange juice and cover the filling by folding in the four corners and pressing them firmly together in the center.
6 ~ Bake for about 25 minutes. While cookies are still warm, sprinkle lightly with orange flower water or orange juice and dip in a bowl of confectioners’ sugar.

2 cups heavy cream
1/2 cup confectioners’ sugar
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla extract
6 egg yolks
1/2 cup white sugar
1/3 cup unsweetened cocoa powder
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
6 egg whites
1/4 cup white sugar
Confectioners’ sugar for dusting

Procedures:

1 ~ Preheat oven to 375 degrees F (190 degrees C). Line a 10×15 inch jellyroll pan with parchment paper. In a large bowl, whip cream, 1/2 cup confectioners’ sugar, 1/2 cup cocoa, and 1 teaspoon vanilla until thick and stiff. Refrigerate.
2 ~ In a large bowl, use an electric mixer to beat egg yolks with 1/2 cup sugar until thick and pale. Blend in 1/3 cup cocoa, 1 1/2 teaspoons vanilla, and salt. In large glass bowl, using clean beaters, whip egg whites to soft peaks. Gradually add 1/4 cup sugar, and beat until whites form stiff peaks. Immediately fold the yolk mixture into the whites. Spread the batter evenly into the prepared pan.
3 ~ Bake for 12 to 15 minutes in the preheated oven, or until the cake springs back when lightly touched. Dust a clean dishtowel with confectioners’ sugar. Run a knife around the edge of the pan, and turn the warm cake out onto the towel. Remove and discard parchment paper. Starting at the short edge of the cake, roll the cake up with the towel. Cool for 30 minutes.
4 ~ Unroll the cake, and spread the filling to within 1 inch of the edge. Roll the cake up with the filling inside. Place seam side down onto a serving plate, and refrigerate until serving. Dust with confectioners’ sugar before serving.

2 1/2 cups elbow macaroni
1 pound squid, cleaned
1/4 cup red wine vinegar
6 tablespoons extra virgin olive oil
4 cloves garlic, minced
1 large onion, chopped
1 1/2 cups crushed tomatoes
1/4 cup dry white wine
1/2 lemon, juiced
1 cinnamon stick, broken in half
2 bay leaves
1/4 teaspoon dried basil leaves
1/2 teaspoon dried oregano
Salt and ground black pepper to taste
1/2 cup grated Mizithra cheese

Procedures:

1 ~ Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2 ~ In a small sauce pan, boil the squid in 3 cups of water mixed with the red wine vinegar for 8 to 10 minutes. Drain, cut into bite-sized rings/pieces, and set aside.
3 ~ Heat the olive oil in a large heavy skillet. Saute the onion and garlic until onion is tender, but not brown. Stir in the squid, and saute for 2 minutes. Pour in the crushed tomatoes, white wine and lemon juice. Season with cinnamon stick, bay leaves, basil, oregano, salt and pepper. Bring to a boil, reduce heat, and simmer 15 to 20 minutes partially covered, stirring occasionally.
4 ~ Remove from heat, and mix in cooked pasta. Serve topped with grated cheese.

4 bone-in chicken breast halves, with skin
3 tablespoons chopped fresh ginger root
Salt to taste
3 tablespoons all-purpose flour
3 tablespoons olive oil
3 tablespoons olive oil
1 medium onion, finely chopped
1 cup chicken broth
1 cup heavy cream
2 tablespoons sour cream
1/2 cup dry white wine
3 tablespoons chopped fresh tarragon
12 spears thick stemmed asparagus
1 sprig fresh parsley
1 wedge lemon

Procedures:

1 ~ Rub the chicken breast halves with salt and chopped ginger. Watch the ginger, you just want to flavor the meat, but not overpower the sauce. Discard the ginger. Lightly coat the chicken in flour.
2 ~ Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Brown the chicken in the hot oil skin side first. Chicken should be about 3/4 cooked but the skin should be browned and crisp. Remove from pan and set aside.
3 ~ Heat remaining 3 tablespoons of olive oil in the skillet, and saute chopped onion until soft and translucent. Use the chicken broth to deglaze the pan. Stir in the cream and sour cream. Reduce heat to low, and simmer until the mixture has reduced by 1/4. Stir in the white wine until well blended.
4 ~ Add the tarragon to the pan, and place chicken breasts on top of tarragon. Cook over low heat, spooning sauce over chicken, until the sauce has become very thick, the chicken is no longer pink, and its juices run clear.
5 ~ Heat one inch of lightly salted water to boiling in a large saucepan. Cut one inch off of the bottom of the asparagus stems. Place asparagus into the pan, cover and steam for 5 to 7 minutes, or until tender but still bright green. Remove from heat, and drain.
6 ~ To serve, place 4 asparagus spears onto each plate with all of the tips facing the same direction. Place one chicken breast skin side up onto each plate so that it covers the stems of the asparagus, but the tips are exposed. Squeeze lemon over the asparagus. Spoon sauce over the chicken, and to the side of the asparagus.

1 lb. pork, cut into serving pieces
1 tsp. salt
1/8 tsp. pepper
3 cloves garlic, minced
1 onion, sliced
1 tbsp. patis (fish sauce)
4 potatoes, peeled and quartered
1 cup water
1/2 cup tomato sauce
1 red bell pepper, sliced
1 green bell pepper, sliced
2 tbsp. fine breadcrumbs (or flour, or cornstarch)
vegetable oil

Procedures:

1 ~ Put pork in a bowl and season with salt and pepper. Let stand 10 to 20 minutes.
2 ~ Heat oil in a skillet over medium heat. Stir-fry pork pieces until no longer pink in color and turn lightly brown.
3 ~ Add and sauté garlic until fragrant. Stir in onion until soft and translucent. Season with patis and then add potatoes, stir-fry for a few minutes.
4 ~ Pour in water and tomato sauce and bring to a boil. Lower the heat and let it simmer covered for about 25 to 30 minutes or until pork is cooked and potatoes are tender.
5 ~ Add in bell peppers and stir to blend. Correct seasonings. Thicken sauce with breadcrumbs (or flour, or cornstarch, if using). Stir and blend and let simmer for another few more minutes.
6 ~ Remove from heat. Transfer to a serving dish and serve hot.

Ingredients:

1 lb. pork (choices of belly, hocks, neck or any bony parts of pork), cut into serving pieces
5-6 cups water
3 cloves garlic, crushed
1 onion, quartered
2 green onions (scallions), sliced into 1” long
1/4 tsp. peppercorn
Salt to taste
2 eddoes- also known as taro or gabi, quartered (optional)
2 potatoes, quartered
1 can pork and beans
Pechay (bok choy) or cabbage leaves

Procedures :

1 ~ Place pork in a big pot and let it covered with water. Bring to a boil. Lower the heat and let it simmer until pork is tender for about an hour.
2 ~ Remove all the resulting scum that will rise to the top of the pot.
3 ~ Add crushed garlic, sliced onions, scallions, peppercorn and season with salt.
4 ~ Add quartered eddoes (if using) and potatoes. Cook until tender.
5 ~ Add the pork and beans. Simmer for 5 minutes. Correct the seasoning.
6 ~ Add pechay or cabbage leaves. Do not overcook the green vegetables.
7 ~ Remove from heat. Serve hot.