sautee onions and shallot in 1 tbsp butter until brown.
reserve onions.
brown beef in 1 tbsp butter (in batches, adding more butter as needed).
return onions to dutch oven, along with all the meet. turn heat up high, pour beer into dutch oven slowly, so that the browned bits in the bottom of then pan loosen up.
add water as needed so that meet is almost covered.
bring to boil, then turn down and simmer for 2-3 hours or until tender and starts to fall apart.
add carrots and pearl onions at about 2 hours.
once the stew is ready, add 1 tbsp cider vinegar, add’l sugar, salt and pepper as needed.

preheat oven 350
butter and line with parchment 2 or 3 round 8″ pans

sift together flour, baking powder and salt

but butter into pieces and place in mixing bowl. beat on medium high for 3 minutes until light and creamy (not melted!). scrape side and beat again.

add sugar 1/4 cup at a time, beating 1 minute after each addition. scrape sides, and add eggs one at a time.

add vanilla to buttermilk. add dry ingredients alternately with buttermilk and vanilla, on low, just until incorporated.

if using 3 pans, bake for 15-20 minutes until toothpick inserted comes out clean, don’t overbake. 2 pans, 20-25 minutes. cupcakes for 15 minutes. all these estimates using convection oven.

preheat oven to 325.

line 8x8x2 square metal pan with aluminum foil (press into corners so that foil is formed to pan), and spray foil generously with baking spray.

melt butter in sauce pan, over medium heat, and continue to cook, stirring constantly, until brown bits of butter start to form in pan (about 5 minutes). remove from heat, add sugar, cocoa powder, salt and vanilla, stir until combined. let mixture cool for 5 minutes. add eggs one at a time, and whisk until shiny. then add flour, and whisk vigorously for about 60 strokes. add walnuts, and stir to combine.

pour batter into lined pan, and bake for 25 – 30 minutes (if using glass pan, it will take longer), until a toothpick inserted into the brownies, comes out with a few moist crumbs.

works really well as a lattice crust pie

Glaze (use about half of this, or make a half of it)
1 1/4 cups (packed) golden brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/4 cup honey
1/4 cup dark agave syrup or molasses
1/4 cup water
2 cups pecan halves

To sprinkle on rolled dough:
4 teaspoons sugar
4 teaspoons ground cinnamon

For Dough:
Mix 1/4 cup warm water, yeast, and pinch of sugar in small bowl. Let stand until foamy, about 8 minutes. Using electric mixer, beat remaining sugar, butter, milk powder, and salt in large bowl until well blended. Beat in eggs 1 at a time. Mix in remaining 3/4 cup warm water and yeast mixture, then 3 cups flour, 1 cup at a time. Using rubber spatula, mix in 1 cup flour, scraping down sides of bowl frequently (dough will be soft and sticky). Sprinkle 1/4 cup flour onto work surface and knead until smooth and elastic, adding more flour if sticky, about 8 minutes.

Butter another large bowl. Add dough; turn to coat. Cover bowl with plastic wrap and let dough rise in warm area until doubled, about 2 1/2 hours.

For Glaze:
Butter two 10-inch round cake pans with 2-inch high sides. Beat brown sugar, 1/2 cup butter, honey, corn syrup, and 1/4 cup water in medium bowl to blend. Spread half of glaze in bottom of each prepared pan. Sprinkle 1 cup pecans over each.

Punch down dough. Divide dough in half. Roll each dough piece out on floured work surface to 12×9-inch rectangle. Brush any excess flour off dough. Spread remaining butter over dough rectangles, dividing equally. Mix 4 teaspoons sugar and cinnamon in small bowl. Sprinkle cinnamon sugar over rectangles. Starting at 1 long side, tightly roll up each rectangle into log. Cut each log into 12 rounds.

Divide the glaze between 24 well-buttered muffin cups. Place the rounds (1 inch slices) of filled dough in each cup. Cover and refrigerate over night. Remove from cooler in the morning, let warm up and finish rising. (about 45 minutes). Bake at 350 for about 12 minutes in a convection oven, 15 minutes normal oven. Invert immediately on removal from the oven on a sheet pan. Serve warm.

• Accompaniments: sour cream; sliced avocado; chopped white onion; lime wedges

Cook onion and peppers in oil in a heavy medium pot over medium heat, stirring occasionally, until golden, 12 to 15 minutes. Add spices and brown sugar and cook, stirring, until fragrant, about 1 minute. Add tomatoes with juice, breaking them up with back of a spoon, then add beans, water, and 1 teaspoon salt and simmer, covered, 15 minutes. Stir in turkey and let stand, covered, until heated through, 5 minutes. Read More http://www.epicurious.com/recipes/food/views/Turkey-Chili-350651#ixzz0m9kTTkZ

Read More http://www.epicurious.com/recipes/food/views/Turkey-Chili-350651#ixzz0m9kMCqUx

Preheat oven to 375. Grease muffin cups or line with paper liners. Combine flour, baking powder, baking soda and salt in a medium mixing bowl. Whisk together cooled melted butter, sugar, eggs, vanilla, orange and buttermilk in a separate mixing bowl. With a wooden spoon, stir in the flour mixture until just combined. Fold in cranberries. Fill each muffin cup about three-quarters full. Bake until golden and a toothpick comes out clean (20-24 minutes). Let the pan sit for 5 minutes and then turn onto a wire rack to cool.

makes 4 1/2 cups frosting (enough for 36 cupcakes and more than one layer cake, unless you like frosting more than cake)

three 8 oz packages of cream cheese, softened, room temperature
2 sticks unsalted butter, room temperature
1 tsp lemon zest
1 1/2 tbsp lemon juice
1 tbsp vanilla
2 3/4 cups powdered sugar

whip cream cheese and butter until combined and airy, at least 2 minutes. add lemon zest, juice and vanilla, and mix until combined.

before adding sugar, sift it into a bowl or a piece of parchment. the key to this frosting is that you add the sugar quickly, and DO NOT OVERMIX, or the cornstarch in the sugar will make it pasty and gooey instead of creamy. so, after sifting, add 1/3 of sugar. with mixer on LOW, mix just until combined. repeat 2 more times, being aware not to overmix.

set in fridge if too soft to frost.

makes 2 8″ round cakes or 24 cupcakes

1/3 dried unsweetened coconut
1 lb carrots, shredded
1 cup chopped pineapple
1 1/2 cups all purpose flour
1/2 cup whole wheat flour
1 1/2 cups organic cane sugar
2 tsp baking soda
2 1/4 tsp cinnamon
pinch of nutmeg
1 tsp sea salt
1/2 cup dark brown sugar
3/4 cup canola oil
1 tbsp vanilla
3 eggs

lemon cream cheese frosting

preheat oven to 350. shred carrots. if adding ginger, finely chop and add to food processor with carrots, and pineapple, then pulse and scrape down sides until the two are finely minced in together. transfer to medium bowl. add oil, eggs, and vanilla.

in large bowl, sift flours, soda, salt, cinnamon and nutmeg. then using a whisk, add cane sugar, and brown sugar. use hands to break up any clumps of brown sugar.

add wet ingredients to dry ingredients and mix gently until combined. batter will be extremely runny. this is ok!

pour into buttered, floured, parchment lined 8″ round cake pans, or into cupcake liners. bake cake layers for 50-55 minutes, or until toothpick comes out clean. cupcakes for 30-35 minutes.

Topping:
1 Cup Flour (mix Whole Wheat and Regular if you like)
1.5 Tsp Baking Powder
1 Tbsp Sugar
1/2 Tsp Salt
3 Tbsp Shortening or Butter (or 1.5 of each)
1/2 Cup Milk or Cream (or combination of both)

Butter an 8 x 10 pyrex dish. Combine the filling and let sit for 1/2 hour.

Combine the dry ingredients for the topping, cut in the butter and shortening, and then add cream. Stir to combine. Turn dough out onto floured surface, and pat into a flat sheet, about the size of the pyrex. Add the fruit mixture to the pyrex, and then lift the dough and cover the fruit. Pat the topping over the fruit and poke finger size holes scattered across the top of the cobbler, so that the juices can bubble up (plus it looks pretty).

Bake for 30-35 minutes at 375, or until fruit starts to bubble up. You can also do an egg brush or cream and sugar brush over the top of the cobbler to spruce it up a bit.