If you've gone to www.timcario.com and noticed something was amis. It was intentional.

The website was originally set up to keep guests informed of wedding plans. After the wedding, it sort of became our recipe repository. Ended up being a real time-saver when I'm at the grocery store and can't remember what ingredients I need for a certain recipe...just look it up on my Sidekick's browser and I can continue shopping without having to make another trip to the store.

I've been planning to cancel www.timcario.com for months and move the content over to this blog. So when I received an email from Yahoo stating that they weren't able to charge the debit card because it had expired, I decided it was as good a time as any to let it go and add an extra $13 back to our wallet every month.

I have the option to map the domain name to this blog so people can type in the timcario URL and come here but not sure I want to spend the money as little as it may be. Who knows? I may change my mind.

I'm transferring the recipes over and some of the wedding stuff that I want to keep. I can't quite get them to display like I originally had them but I'm working on it. In the meantime, enjoy the flurry of recipe posts just in time for the holidays. My Thanksgiving favorites: Wild Rice with Cranberries, Cornbread Stuffing, and would probably like the Apple Cranberry Pie but am holding out for Hannah's Pumpkin Cheesecake and praying she'll give me the recipe (hint, hint!). Sorry, the turkey recipe is closely guarded but I'll let you in on the secret ingredient.

Prep time: approximately 85 minutes
Cook time: 50-65 minutes
Cool time: 1 hour
Servings: 8
Source - Originally found in Bon Appetit magazine (Oct, 1998)

INGREDIENTS
Crust (alternative, use Pillsbury ready-made pie crust)

• 2 cups all-purpose flour, plus extra for rolling
• 1/2 cup finely ground blanched almonds or almond flour
• 16 tbsp (2 sticks) unsalted butter, very-cold, cut into 1/2 inch cubes
• 1 tsp salt
• 1 heaping tsp brown sugar
• 3 to 6 tbsp ice water

Filling

• 1 cup dried cranberries
• 2/3 cup sugar
• 3 tablespoons all purpose flour
• 1/4 teaspoon ground allspice
• 2 1/4 pounds of 1/4-inch thick slices of an assortment of good cooking apples such as Granny Smith, Pippin, Golden Delicious (see cooking apple varieties)
• 1 1/2 tablespoons brandy
• 1 teaspoon vanilla extract

Egg Wash

• 1 large egg yolk
• 1 tbsp whipping cream

DIRECTIONS

1. In a food processor, combine flour, almonds, salt and brown sugar, pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add water 1 tbsp at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready, if not, add a little more ice water and pulse again.

2. Remove dough from machine and place on a clean surface. Carefully shape into 2 discs. Do not over-knead the dough! You should still be able to see little bits of butter in the dough. These bits of butter are what will allow the result crust to be flaky. Wrap each disc in plastic wrap and refrigerate at least 1 hour.

3. Preheat oven to 375°F. Pie needs to be baked in the bottom third of oven so reposition racks if necessary.

4. Combine cranberries, sugar, flour and allspice in large bowl. Mix in apples, then add brandy and vanilla extract.

5. Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes. Sprinkle some flour on top of the disk. Roll out with a rolling pin on a lightly floured surface to a 12 inch circle; about 1/8 of an inch thick. As you roll out the dough, use a metal spatula to check if the dough is sticking to the surface below. Add a few sprinkles of flour if necessary to keep the dough from sticking. Gently fold in half. Place on to a 9-inch pie plate, lining up the fold with the center of the pan. Gently unfold and press down to line the pie dish with the dough.

6. Spoon in apple filling, mounding slightly in center.

7. Roll out second disk of dough, as before. Gently turn over onto the top of the apples in the pie. Pinch top and bottom of dough rounds firmly together. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang. Fold dough under itself so that the edge of the fold is flush with the edge of the pan. Flute edges using thumb and forefinger or press with a fork.

8. Stir yolk and cream in small bowl to blend. Brush over top of pie. Cut slits in top crust to allow steam to escape. Bake pie until apples are tender and crust is golden, anywhere from 50 minutes to an hour 5 minutes, depending on the type of apples you are using. Transfer to rack; let stand 1 hour. Serve pie warm or at room temperature.

Apples rolled in flour tortillas. VERY delicious, easy and fast to make. Substitute apples with peaches or cherries if desired.

Prep time: 15 minutes
Cook time: 20 minutes
Servings: 6
Source

INGREDIENTS

• 1 can (21 ounce) apple pie filling
• 6 - 8 inch flour tortillas
• 1 teaspoon ground cinnamon
• 1/3 cup margarine
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1/2 cup water

DIRECTIONS

1. Preheat oven to 350°F.

2. Spoon fruit evenly onto all tortillas, sprinkle with cinnamon. Roll up tortillas and place seam side down on lightly greased 8x8 baking pan.

3. Bring margarine, sugars and water to a boil in a medium sauce pan. Reduce heat and simmer, stirring constantly for 3 minutes.

4. Pour sauce evenly over tortillas; sprinkle with extra cinnamon on top if desired. Bake in preheated oven for 20 minutes.

5. Makes 6 large tortillas; may be cut in half to serve 12.

NUTRITION INFORMATION

Servings: 6
Amount Per Serving

Calories: 483
Total Fat: 13.6g
Cholesterol: 0mg
Sodium: 403mg
Total Carbs: 88.1g
      Dietary Fiber: 2.8g
Protein: 4.5g

Source: http://www.paulnoll.com/Oregon/Canning/apple-variety.html

Prep time: 5-10 minutes
Cook time: approximately 1 1/2 hours
Makes approximately 4 cups candied orange or grapefruit peels or approximately 2 cups candied lemon peels.
Source

INGREDIENTS

• Peels from 3 large oranges, grapefruits, or lemons (wash non-organic peels thoroughly before peeling)
• 1 teaspoon salt
• 3 cups of sugar (divided)
• Water

DIRECTIONS

1. Cut each fruit into quarters. Pull the peel off in these quarter sections. Slice peel into 1/4 inch-wide strips.

2. In a saucepan, add salt and cover with cold water (about 6 cups for 10 inch saucepan). Boil 15 minutes.

3. Pour off water and add fresh water. Boil 20 minutes.

4. Change water again and boil another 20 minutes.

5. Drain and cover with 2-1/2 cups of sugar and 1 cup of water. Simmer, stirring constantly, until all syrup has boiled away (approximately 20-30 minutes). Do not let the peels scorch.

6. Roll peels in remaining sugar and spread on wax paper. Let dry then store in airtight container. Keeps one week or can be frozen.

Servings: 24
Source

INGREDIENTS

• 1 box spice or German chocolate cake mix
• 1 box of white cake mix
• 1 package white sandwich cookies
• 1 large package vanilla instant pudding mix
• A few drops green food coloring
• 12 small Tootsie Rolls or equivalent

SERVING "DISHES AND UTENSILS"

• 1 NEW cat-litter box
• 1 NEW cat-litter box liner (optional)
• 1 NEW pooper scooper

DIRECTIONS

1. Prepare and bake cake mixes, according to directions, in any size pan.
   Prepare pudding and chill.
   Crumble cookies in small batches in blender or food processor.
   Add a few drops of green food coloring to 1 cup of cookie crumbs.
   Mix with a fork or shake in a jar. Set aside.

2. When cakes are at room temperature, crumble them into a large bowl.
   Toss with half of the remaining cookie crumbs and enough pudding to make the mixture moist but not soggy.
   Place liner in litter box and pour in mixture.

3. Unwrap 3 Tootsie Rolls and heat in a microwave until soft and pliable.
   Shape the blunt ends into slightly curved points.
   Repeat with three more rolls.
   Bury the rolls decoratively in the cake mixture.
   Sprinkle remaining white cookie crumbs over the mixture, then scatter green crumbs lightly over top.

4. Heat 5 more Tootsie Rolls until almost melted.
   Scrape them on top of the cake and sprinkle with crumbs from the litter box.
   Heat the remaining Tootsie Roll until pliable and hang it over the edge of the box.
   Place box on a sheet of newspaper and serve with scooper

Prep time: 15 minutes
Cook time: 9 minutes per batch.
Makes approximately 60 cookies
Source

INGREDIENTS

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 1 cup chopped nuts (optional)

DIRECTIONS

1. Preheat oven to 375° F.

2. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

3. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

4. May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

PAN COOKIE VARIATION
Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

SLICE AND BAKE COOKIE VARIATION
Prepare dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in waxed paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

NOTES

Mix the dough until it forms a ball. If you stop too soon, the dough may be crumbly.

If the dough is too sticky to handle, spray with a cooking spray before dividing or rolling.

Use a pizza cutter and ruler for perfectly shaped bar cookies.

Add crushed Heath bars and extra vanilla for a toffee chocolate chip cookie.

Prep time: less than 5 minutes
Cook time: N/A
Makes about 1/2 cup of glaze
Source (final step in directions)

INGREDIENTS

• 1 cup powdered sugar
• 1/2 teaspoon finely shredded lemon or orange peel
• 2 teaspoons lemon or orange juice
• About 2 to 3 teaspoons water

DIRECTIONS

1. Stir together powdered sugar, peels, and juice.

2. Add enough water to make mixture of glazing consistency.

NOTES

The glaze hardens wthin a few minutes so make it as close to spreading/pouring time as possible. If it becomes stiff too soon, add water by 1/2 teaspoon increments to return to desired consistency.

In Switzerland, honey serves as a popular sweetner for baked goods. Cookies made with honey, such as these Swiss treats, tend to be chewier than those made with all sugar.

Prep time: 30 minutes (add approximately 2 hours if making candied peels)
Cook time: 10 minutes per batch.
Makes approximately 60 cookies
Source

INGREDIENTS

• 2 1/2 cups all-purpose flour (unsifted)
• 1 cup sugar
• 1 cup unblanched almonds, finely chopped
• 1/4 cup candied orange peel, finely chopped (recipe)
• 1/4 cup candied lemon peel, finely chopped (recipe)
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 3/4 cup honey
• 2 tablespoons kirsch (cherry brandy) or brandy
• 1 beaten egg
• Citrus Glaze (recipe)

DIRECTIONS

1. Preheat oven to 350°F.

2. Stir together flour, sugar, almonds, candied peels, baking powder, cinnamon, nutmeg, and cloves in a large mixing bowl. Make a well in the center. Add honey, kirsch or brandy, and beaten egg. Stir till dough forms a ball. Divide dough in half.

3. Roll half of the dough at a time on a lightly floured surface to 1/4-inch thickness. Cut into 2 1/2 x 1-inch strips. Repeat with remaining dough. Place cookies 1 inch apart on a greased flat cookie sheet.

4. Bake in a preheated oven about 10 minutes or till golden brown. Transfer to wire racks and cool. While cookies are still warm, brush with Citrus Glaze.

5. To store, place in layered separated by waxed paper in airtight container; cover. Store at room temperature for up to 3 days or freeze unglazed cookies for up to 3 months. Thaw bars; then glaze.

NOTES

Mix the dough until it forms a ball. If you stop too soon, the dough may be crumbly.

If the dough is too sticky to handle, spray with a cooking spray before dividing or rolling.

Use a pizza cutter and ruler for perfectly shaped bar cookies.

Prep time: < 5 minutes
Cook time: 6 minutes (divided)

INGREDIENTS

• 1 cup sugar
• 1/2 cup white Karo syrup
• 1/8 tsp. salt
• 1/2 cup dry roasted peanuts
• 1 tsp. margarine
• 1 tsp. baking soda
• 1 tsp. vanilla

DIRECTIONS

1. Grease a cookie sheet with cooking spray.

2. Mix sugar, karo, and salt. Cook in microwave for about 4 minutes, or just until amber colored. *

3. Remove from microwave (it's very hot, be very careful) and add peanuts.

4. Cook about 1-2 more minutes then remove from microwave and add the margarine, baking soda, and vanilla all at once and mix thoroughly. *

5. Spread peanut brittle on the greased cookie sheet. Work fast, the peanut brittle will set quickly.

6. Let it cool, then break into pieces and put in jar, with tight fitting lid.

NOTES

* Microwaves differ. Adjust cooking time accordingly.