This recipe is from my Food Network Magazine, they duplicated Olive Garden’s Breadsticks….

Ingredients

For the Dough:

• 1 package active dry yeast
• 4 1/4 cups all-purpose flour,plus more for dusting
• 2 tablespoons unsalted butter,softened
• 2 tablespoons sugar
• 1 tablespoon fine salt

For the Topping:

• 3 tablespoons unsalted butter,melted
• 1/2 teaspoon kosher salt
• 1/8 to 1/4 teaspoon garlic powder
• Pinch of dried oregano

Directions

Make the dough: Place 1/4 cup warm water in the bowl of a mixer; sprinkle in the yeast and set aside until foamy, about 5 minutes. Add the flour, butter, sugar, fine salt and 1 1/4 cups plus 2 tablespoons warm water; mix with the paddle attachment until a slightly sticky dough forms, 5 minutes.

Knead the dough by hand on a floured surface until very smooth and soft, 3 minutes. Roll into a 2-foot-long log; cut into 16 1 1/2-inch-long pieces. Knead each piece slightly and shape into a 7-inch-long breadstick; arrange 2 inches apart on a parchment-lined baking sheet. Cover with a cloth; let rise in a warm spot until almost doubled, about 45 minutes.

Preheat the oven to 400 degrees. Make the topping: Brush the breadsticks with 1 1/2 tablespoons of the butter and sprinkle with 1/4 teaspoon kosher salt. Bake until lightly golden, about 15 minutes. Meanwhile, combine the remaining 1/4 teaspoon salt with the garlic powder and oregano. Brush the warm breadsticks with the remaining 1 1/2 tablespoons melted butter and sprinkle with the flavored salt.

Yield – 16 Breadsticks

You can snag them at ChefTools, they’re a little pricey, but oh are they special!

Find them here.

Source: the kitchn

Whether you like them straight up, on the rocks, or fresh from the blender, we've got a margarita recipe for you.

Lots of different lavors to choose from, you can access them here…

Source: myrecipes.com

For the meringue...
1 cup superfine granulated sugar
1 tablespoon cornstarch
3 large eggs at room temperature 30 minutes
3 tablespoons cold water
1 teaspoon distilled white vinegar
For the filling...
2/3 cup granulated sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1/3 cup fresh lemon juice
1/2 stick unsalted butter
3 large egg yolks, lightly beaten
2 teaspoons grated lemon zest
1 cup heavy cream
2 cups mixed berries
2 cups grapes
Preheat oven to 300ºF and position a rack in the center.
To prepare the lemon cream, stir sugar, cornstarch, and salt in a saucepan. Add the lemon juice and butter, bringing the mixture to a simmer over medium high heat. Continue to whisk at a simmer, about 1 minute. Whisk about 1/4 of the mixture into the beaten egg yolks, then transfer the egg yolk mixture back into the saucepan. Over low heat, continue to cook, but make sure not to boil, whisking constantly until the lemon curd is thick, about 2 minutes. Scrape into a shallow bowl, stir in the lemon zest, and place a piece of parchment over the surface. Refrigerate for about 1-1/2 hours.
To prepare the meringue, line a baking sheet with parchment and trace a circle about 7" in diameter in the center. Turn the parchment over.
Whisk superfine sugar and cornstarch together in a small bowl. In the bowl of an electric mixer, beat whites with a pinch of salt at medium speed until soft peaks form. Add the water and beat until whites hold soft peaks once again.
On medium-high, beat in sugar mixture 1 Tbsp at a time. After all sugar has been added, beat 1 minute longer. Add vinegar, then beat at high speed until glossy and stiff peaks form, about 5 minutes (longer if using hand-held mixer). The meringue will be extremely thick.
Spread meringue carefully to cover the circle on the parchment, creating a cavity in the center (for the filling). Bake until meringue is pale golden and has a crust, about 45 minutes. Avoid opening the oven door! Turn oven off and prop door open slightly with a wooden spoon. Cool meringue in oven 1 hour. The exterior will be dry and possibly cracked, the inside more like the consistency of marshmallow.
To assemble the pavlova, beat the heavy cream just as it holds stiff peaks, then 1/4 cup at a time, whisk cream into the lemon curd. Check consistency each time before adding more cream. It should be able to mound. Spoon lemon cream into cooled meringue and mound fruit in the center. Serve with extra whipped cream if desired.

I've spent countless Sunday mornings in a flour-covered kitchen trying to perfect this elusive delicacy. Like most of you, I'm always careful to use a light hand when working the dough, but Test Kitchens Professional Vanessa McNeil Rocchio and I discovered a secret that makes these biscuits our best ever.

The trick is in the unique dough-folding method, the same one used to make puff pastries and croissants. Folding creates multiple layers of dough and fat, giving rise to a tender, puffy biscuit. Combine the dry ingredients the night before, and refrigerate for an easy, hot breakfast in the morning.

Yield

Makes 2 dozen

Ingredients

• 1/2  cup  cold butter
• 2 1/4  cups  self-rising soft-wheat flour
• 1 1/4  cups  buttermilk
• Self-rising soft-wheat flour
• 2  tablespoons  melted butter

Preparation

1. Cut butter with a sharp knife or pastry blender into 1/4-inch-thick slices. Sprinkle butter slices over flour in a large bowl. Toss butter with flour. Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas. Cover and chill 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened.

2. Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed. With floured hands, press or pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Sprinkle top of dough with additional flour. Fold dough over onto itself in 3 sections, starting with 1 short end. (Fold dough rectangle as if folding a letter-size piece of paper.) Repeat entire process 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9 x 5 inches).

3. Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased jelly-roll pan. (Dough rounds should touch.)

4. Bake at 450° for 13 to 15 minutes or until lightly browned. Remove from oven; brush with 2 Tbsp. melted butter.

Note: For testing purposes only, we used White Lily Self-Rising Soft Wheat Flour.

Cinnamon-Raisin Biscuits: Omit 2 Tbsp. melted butter. Combine 1/2 cup golden raisins, 1/2 tsp. ground cinnamon, and 1/3 cup chopped pecans with flour in a large bowl. Proceed with recipe as directed. Stir together 1/2 cup powdered sugar and 2 Tbsp. buttermilk until smooth. Drizzle over warm biscuits. Makes 2 1/2 dozen.

Black Pepper-Bacon Biscuits: Combine 1/3 cup cooked and crumbled bacon slices (about 5 slices) and 1 tsp. black pepper with flour in a large bowl. Proceed with recipe as directed. Makes 2 1/2 dozen.

Feta-Oregano Biscuits: Combine 1 (4-oz.) package crumbled feta cheese and 1/2 tsp. dried oregano with flour in a large bowl. Proceed with recipe as directed. Makes 2 1/2 dozen.

Pimiento Cheese Biscuits: Combine 1 cup (4 oz.) shredded sharp Cheddar cheese with flour in a large bowl. Reduce buttermilk to 1 cup. Stir together buttermilk and 1 (4-oz.) jar diced pimiento, undrained. Proceed with recipe as directed. Makes 2 1/2 dozen.

Southern Living, NOVEMBER 2007

I had such good luck with Auntie Em’s Cupcakes that I  decided to post her recipe for Oatmeal Raisin Cookies.  If they are half as good as the cupcakes, they will be a winner!

Dear SOS: I was at Auntie Em's Kitchen in Eagle Rock today for the first time. While they are known for their amazing cupcakes and fantastic food, today I had the best oatmeal cookie I've ever eaten. It was thin, chewy and crispy at the same time, with subtle hints of spices. Absolutely delicious! I'm sorry I didn't bring home a few more. Do you think they might share the recipe with us?

Dear Michelle: These oatmeal cookies are packed with oats and raisins, and the scent of cinnamon and vanilla as they bake is all but overpowering. And you're right: with crisp outer edges and wonderfully chewy centers, these combine the best of both cookie worlds. You might want to plan ahead and make a double batch.

Auntie Em's Kitchen oatmeal raisin cookies

Total time: 30 minutes, plus baking time
Servings: 2 dozen large cookies
Note: Adapted from chef Michelle Risucci of Auntie Em's Kitchen.
1 1/2 cups (3 sticks) butter, room temperature
1 1/3 cups (10 1/2 ounces) sugar
1 1/3 cups (10 1/2 ounces) light brown sugar
3 eggs
1 1/2 teaspoons vanilla extract
3 cups old-fashioned rolled oats
2 cups plus 2 tablespoons (8 1/2 ounces) flour
3/4 cup wheat germ
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
3/4 teaspoon salt
1 1/2 cups ( 1/2 pound) golden raisins
1. Heat the oven to 350 degrees.
2. In a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream together the butter and sugars until light and fluffy. With the mixer running, add the eggs, one at a time, until each is incorporated. Stir in the vanilla extract.
3. In a medium bowl, mix together the oats, flour, wheat germ, baking soda, baking powder, cinnamon and salt.
4. With the mixer on low speed, gradually add the dry ingredients until just combined. Gently fold in the raisins.
5. Line several baking sheets with parchment paper. Scoop one-fourth cup dough for each cookie and slightly flatten them, leaving 2 inches between each cookie (they will spread). Slightly flatten the top of each cookie and bake one tray at a time, on the center rack, for consistent baking and coloring. The cookies will be done when set and lightly colored and the edges are slightly browned, 12 to 15 minutes.
Each cookie: 317 calories; 5 grams protein; 47 grams carbohydrates; 2 grams fiber; 13 grams fat; 8 grams saturated fat; 56 mg. cholesterol; 199 mg. sodium.

Source:  Culinary S.O.S. – LA Food Times

Yield

Makes 6 to 8 servings

Ingredients

• 1  (16-oz.) package romaine lettuce, thoroughly washed
• 1  (6-oz.) block Swiss cheese, shaved
• 1  cup  roasted, salted cashews
• 1/2  cup  sweetened dried cranberries
• 1  large apple, thinly sliced
• 1  large pear, thinly sliced
• Lemon-Poppy Seed Dressing

Preparation

1. Toss together first 6 ingredients in a large bowl; serve with Lemon-Poppy Seed Dressing.

Lemon Poppy Seed Dressing

Yield

Makes 1 1/4 cups

Ingredients

• 2/3  cup  light olive oil
• 1/2  cup  sugar
• 1/3  cup  fresh lemon juice
• 1 1/2  tablespoons  poppy seeds
• 2  teaspoons  finely chopped onion
• 1  teaspoon  Dijon mustard
• 1/2  teaspoon  salt

Preparation

1. Process 2/3 cup light olive oil and remaining ingredients in a blender until smooth. Store in an airtight container in the refrigerator up to 1 week; serve at room temperature.

Lori Manry, Rochester Hills, Michigan, Southern Living, MARCH 2007

Applebee's Triple Chocolate Meltdown

Chocolate Cake
8 (1 oz.) squares semisweet chocolate
1/2 C. unsalted butter
3 whole eggs
3 egg yolks
1/3 C. sugar
2 tsp. vanilla extract
3/4 C. flour

Preheat oven to 425ºF. Heavily butter and then flour 8 (1-cup) ramekins or coffee cups. Set cups on a cookie sheet. Chop chocolate into small even pieces. Melt with the butter in a double boiler over barely simmering water (or microwave, uncovered, on MEDIUM, stirring every 20 to 30 seconds after the first one or two minutes, until only a small chunk of solid chocolate remains). Remove from heat and stir until melted, smoother and cooled.

Beat eggs, yolks and sugar together at high speed for 6 to 8 minutes. The mixture will become thick like cream and become beige-colored. Fold in the cooled chocolate and vanilla extract. Sift the flour over chocolate and fold in. Pour batter into prepared cups. Bake 7 minutes. Pull out of oven and tuck a piece of frozen lava deep into the center of the half-baked batter in each cup. Return to oven and bake for 6 to 7 minutes more. Cakes will rise straight over the rims of the cups and may crack slightly. Cool in cups on a wire rack for 10 minutes.

Chocolate Sauce
8 (1 oz.) squares semisweet chocolate
1 C. cream
1/2 C. sugar

Chop chocolate evenly. In a saucepan, heat half the cream with sugar until it boils. Remove from heat. Add chocolate and stir until it melts and sauce is smooth. Add remaining cream and stir again, patiently, until thick and smooth. Warm sauce gently for pouring. If allowed to set at room temperature, it will turn the consistency of sour cream and can be used like frosting. Makes 2 cups.

To assemble, make Chocolate Sauce. Drizzle Chocolate Sauce in a north-south zigzag over the caramel. Pull a wooden pick or knife back and forth cross the chocolate, going east-west to create a feathering effect. Run a thin knife around each cake to carefully loosen, then invert onto the sauce. Top with warm Chocolate Sauce, letting sauce drip down the sides of the cakes. If desired, decorate with fresh berries. Serve warm. When cut, chocolate will spill out of the warm cake

Source:  Yahoo Answers

To ensure the custards cook gently and gradually, place the ramekins in a baking pan lined with a kitchen towel and partially fill the pan with hot water (known as a water bath). This helps insulate the delicate custards from the heat.
Ingredients:

Juice of 2 lemons
2 cups heavy cream
Zest of 1 lemon
1/2 cup plus 6 tsp. sugar
1 tsp. vanilla extract
5 egg yolks

Directions:

Preheat an oven to 300°F. Line a shallow baking pan with a kitchen towel. Have a pot of boiling water ready.

In a small saucepan over medium-high heat, bring the lemon juice to a boil. Reduce the heat to medium-low and simmer until the juice is reduced to about 1 Tbs., 3 to 5 minutes.

In another saucepan over medium heat, combine the cream, lemon zest and the 1/2 cup sugar. Cook, stirring occasionally, until steam rises from the surface, 2 to 3 minutes. Remove the pan from the heat and let stand for 15 minutes.

In a bowl, whisk together the vanilla and egg yolks until smooth and combined. Slowly add the cream mixture, whisking constantly, then stir in the reduced lemon juice. Strain the mixture through a fine-mesh sieve set over a bowl and divide among six 3.5-oz. ramekins. Place the ramekins in the prepared baking pan and add boiling water to fill the pan halfway up the sides of the ramekins. Cover the pan loosely with aluminum foil and bake until the custards are just set, about 40 minutes.

Remove the ramekins from the pan and transfer to a wire rack. Let the custards cool to room temperature, about 1 1/2 hours, then refrigerate for at least 3 hours or up to overnight.

Just before serving, sprinkle 1 tsp. sugar evenly over the surface of each custard. Using a kitchen torch according to the manufacturer’s instructions, move the flame continuously in small circles over the surface until the sugar melts and lightly browns. Serve immediately. Serves 6.

Williams-Sonoma Kitchen.