Masrer at Cooking

• 1/4 cup(s) all-purpose flour, plus more for dusting
• Pâte Brisée (Pie Dough)
• 1 large egg
• 1 tablespoon(s) milk
• 3 pint(s) blueberries, picked over
• 2 tablespoon(s) freshly squeezed lemon juice
• 1/2 cup(s) sugar
• 1/4 teaspoon(s) ground cinnamon
• 2 tablespoon(s) unsalted butter, cut into small pieces

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1. On a lightly floured work surface, roll out half the dough to 1/8-inch-thick circle, about 13 inches in diameter. Drape dough over a 9-inch pie pan, and transfer to refrigerator to chill for about 30 minutes.
2. Heat oven to 425 degrees. Whisk together egg and milk to make egg wash, and set aside. Combine blueberries, lemon juice, sugar, flour, and cinnamon, and turn onto chilled bottom crust. Dot with butter. Roll out the remaining dough to the same size and thickness. Brush the rim of the crust with the egg wash, place the other piece of dough on top, trim to 1/2 inch over edge of pan, and crimp the edges with a fork or your fingers. Transfer the pie to the refrigerator to chill until firm, about 30 minutes. Brush with the egg wash, and bake for 20 minutes. Reduce heat to 350 degrees. Bake for 30 to 40 minutes more or until juices are bubbling. Let cool before serving.

Ingredients

• 1  (4 1/2-pound) chicken
• 1 tablespoon(s) fresh thyme leaves
• 1 1/2 teaspoon(s) freshly ground pepper, divided
• 1 teaspoon(s) salt, divided
• 3 large leeks, white and light green parts only, thinly sliced
• 4 teaspoon(s) extra-virgin olive oil
• 1 large red bell pepper, chopped
• 3 cup(s) sliced cremini mushrooms
• 2 cup(s) chopped portobello mushroom caps, gills removed if desired
• 2 cup(s) sliced shiitake mushroom caps
• 1 tablespoon(s) chopped fresh rosemary
• 1 tablespoon(s) chopped fresh sage
• 5 cup(s) stale whole-wheat bread cubes (1-inch)
• 1 cup(s) reduced-sodium chicken broth

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1. Preheat oven to 375 degrees.
2. Remove giblets (if included) from chicken and trim any excess skin. Loosen the skin over the breast and thigh meat and rub thyme, 1 teaspoon pepper and 3/4 teaspoon salt under the skin. Tuck wing tips under and tie legs together with kitchen string. Place breast-side down in a 9-by-13-inch baking pan. Roast the chicken for 45 minutes.
3. Meanwhile, place sliced leeks in a colander; rinse and drain well. Heat oil in a large skillet over medium heat. Add leeks and cook, stirring often, until softened, about 2 minutes. Add bell pepper; cook for 1 minute. Add cremini, portobello and shiitake mushrooms and cook, stirring often, until the mushrooms release their liquid and it evaporates to a glaze, about 7 minutes. Stir in rosemary, sage and the remaining 1/2 teaspoon pepper and 1/4 teaspoon salt. Cook, stirring, for 1 minute. Transfer the mixture to a large bowl. Stir in bread and broth.
4. Remove the chicken from the pan. Skim or blot any fat from the pan juices. Add the bread mixture to the roasting pan and spread in an even layer.
5. Place the chicken, breast-side up, on top of the dressing. Return to the oven and continue roasting until an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 165 degrees, about 45 minutes more. Transfer the chicken to a cutting board; let rest for 10 minutes before removing the string and carving. Serve the chicken with the dressing.

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• 2 pound(s) carrots, peeled and cut into 1 1/2-inch lengths
• 8  skinless chicken thighs (about 2 1/2 pounds total)
• 1 clove(s) garlic, thinly sliced
• 1 stick(s) cinnamon
• 1/2 teaspoon(s) ground cumin
• Coarse salt and ground pepper
• 1/4 cup(s) golden raisins
• 1/2 cup(s) cilantro leaves
• 1/4 cup(s) sliced almonds, toasted if desired
• Couscous, for serving (optional)

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1. Place carrots in slow cooker. In a bowl, toss together chicken, garlic, cinnamon, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper; add to slow cooker. Cover, and cook on high, 4 hours (or on low, 8 hours), adding raisins 15 minutes before cooking is done.
2. Using a slotted spoon, transfer chicken and carrots to a dish (remove cinnamon stick); top with cilantro and almonds. Season cooking liquid with salt and pepper; spoon over chicken. Serve with couscous, if desired.
3. Oven Method: Preheat oven to 350 degrees. In step 1, use a 5-quart Dutch oven or ovenproof pot with a tight-fitting lid, adding 1 cup water. Cover, and bake until chicken is tender, 1 1/2 to 2 hours. Proceed with step 2.

Ingredients

• 2 pound(s) boneless pork butt, trimmed of fat, cut into 1-inch cubes
• 2 tablespoon(s) cider vinegar
• 1 tablespoon(s) vegetable oil
• Coarse salt and freshly ground black pepper
• 1 medium red onion, finely chopped
• 1 tablespoon(s) finely chopped garlic
• 1 tablespoon(s) cocoa powder
• 1 teaspoon(s) ground cumin
• 1 teaspoon(s) ground cinnamon
• 1 teaspoon(s) ground cardamom
• 1/4 cup(s) coarsely chopped chipotle chiles in adobo sauce
• 1  sweet potato, peeled and cut into 1/2-inch pieces
• 1 medium turnip, peeled and cut into 1/2-inch pieces
• Cooked basmati rice (optional), for serving
• 1  plum tomato, seeded and chopped, for garnish
• Coarsely chopped fresh cilantro, for garnish

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1. Place pork in a shallow baking dish and pour over vinegar; turn to coat. Let stand for 15 minutes and up to 2 hours.
2. Preheat oven to 350 degrees. Heat vegetable oil in a Dutch oven. Season pork with salt and pepper and, working in batches, add to Dutch oven. Cook until browned on all sides; transfer pork to a plate and set aside.
3. Add onion, garlic, cocoa powder, cumin, cinnamon, cardamom, and chipotle chiles to Dutch oven. Cook until onion is soft and spices are fragrant, adding a little water if mixture begins to stick to the bottom of the pot.
4. Return pork to Dutch oven; stir to combine. Add 1 cup water, sweet potatoes, and turnips; do not stir. Cover and transfer to oven. Cook until pork is tender and vegetables are soft, about 1 1/2 hours. Serve hot with rice, if desired, and garnished with tomato and cilantro.

Ingredients

• 3 pound(s) beef chuck, trimmed of visible fat and cut into 1 1/2-inch cubes
• 1/3 cup(s) tomato paste
• 3 tablespoon(s) balsamic vinegar
• 2 tablespoon(s) all-purpose flour
• Coarse salt and ground pepper
• 1 pound(s) medium onions (about 2), cut into 1-inch chunks
• 1 pound(s) small white or red new potatoes (about 6), well scrubbed, halved if large
• 1 pound(s) carrots, cut into 1 1/2-inch lengths
• 6 clove(s) garlic, smashed
• 2  bay leaves

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1. Preheat oven to 350 degrees. In a Dutch oven (5-quart) with a tight-fitting lid, combine beef, tomato paste, vinegar, and flour; season with salt and pepper.
2. Add onions, potatoes, carrots, garlic, bay leaves, and 3 cups water. Bring to a boil. Cover, transfer to oven, and cook until meat is fork-tender, 2 to 2 1/2 hours. Remove bay leaves and, if desired, season with salt and pepper before serving.

Ingredients

• 1 tablespoon(s) olive oil
• 1 small onion, chopped
• 4 small (10 ounces) red potatoes, cut into 1/2-inch pieces
• 1 pound(s) button mushrooms, trimmed and quartered
• 1/4 teaspoon(s) dried thyme
• Coarse salt
• 1 tablespoon(s) tomato paste
• 10 ounce(s) baby spinach leaves, rinsed well
• 1 can(s) (14 1/2-ounce) navy beans, drained and rinsed
• 1 tablespoon(s) red-wine vinegar (optional)
• Ground pepper

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1. In a large nonstick skillet, heat oil over medium heat; swirl to coat pan. Add onion and potatoes; cook until onion is lightly browned, 8 to 10 minutes. Add mushrooms, thyme, and salt; cook, stirring often, until mushrooms are tender, 8 to 10 minutes.
2. Stir in tomato paste and 2 cups water; cover, and cook until potatoes are tender, 8 to 10 minutes.
3. Add half the spinach; cover, and cook until wilted, about 1 minute. Add remaining spinach and beans; cook, covered, until heated through. Stir in vinegar, if desired. Season with salt and pepper, and toss to combine.

• 1 1/2 cup(s) chocolate wafer cookie crumbs
• 3 tablespoon(s) sugar
• 1/4 cup(s) unsalted butter, melted

• 1 cup(s) sugar
• 1 cup(s) malted milk powder
• 3 package(s) (8-ounce) cream cheese, softened
• 3/4 cup(s) sour cream
• 2 teaspoon(s) vanilla extract
• 3 large eggs
• 3 ounce(s) semisweet chocolate

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1. Crust: Heat oven to 350°F. Line a 13x9-inch baking pan with nonstick foil, extending beyond the short ends. Combine crumbs, sugar, and butter in a medium bowl, stirring to combine. Press mixture evenly into bottom of prepared pan. Bake 8 to 10 minutes, until set. Let cool on a wire rack.
2. Filling: Whisk sugar and malted milk powder in a medium bowl. Beat cream cheese in a large mixer bowl, about 4 minutes, until light and fluffy. Beat in sugar mixture until well blended. Beat in sour cream and vanilla until smooth. Beat in eggs until combined.
3. In a microwave-safe bowl, melt chocolate in microwave. Remove 1/2 cup malt batter and stir into melted chocolate. Pour remaining malt batter over crust. Pour chocolate batter over malt batter in a zigzag fashion; swirl with a thin knife to marbleize. Bake 35 to 40 minutes or until top is set. Cool completely on a wire rack; loosely cover and refrigerate, 4 hours or overnight.
4. Lift by foil to cutting board. Cut into 24 bars.

• 1 1/2 cup(s) all-purpose flour
• 1/4 teaspoon(s) salt
• 4 tablespoon(s) cold butter or margarine, cut into pieces
• 4 tablespoon(s) vegetable shortening
• 5 tablespoon(s) (or more if needed) ice water

• 1 package(s) (8-ounce) reduced-fat cream cheese (Neufchâtel), softened
• 1/2 cup(s) granulated sugar
• 1/4 cup(s) (packed) brown sugar
• 1 can(s) (15-ounce) pure pumpkin (not pumpkin pie filling)
• 1 teaspoon(s) ground cinnamon
• 1/2 teaspoon(s) ground ginger
• 1/4 teaspoon(s) ground nutmeg
• 1/4 teaspoon(s) salt
• 3 large eggs
• 1/2 cup(s) heavy or whipping cream
• 2 tablespoon(s) molasses
• 1 teaspoon(s) vanilla extract

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1. Prepare Pastry Dough: In large bowl, combine flour and salt. With pastry blender or using two knives scissors-fashion, cut in the butter and shortening until mixture resembles coarse crumbs.
2. Sprinkle in ice water, 1 tablespoon at a time, mixing lightly with fork after each addition, until dough is just moist enough to hold together. Shape dough into disk; wrap in plastic wrap and refrigerate 30 minutes or overnight. (If chilled overnight, let stand 15 minutes at room temperature before rolling.)
3. On lightly floured surface, with floured rolling pin, roll dough into 14-inch round. Gently ease dough into 9 1/2-inch deep-dish ceramic or glass pie plate, gently pressing dough against side and bottom of plate. Trim dough edge, leaving 1-inch overhang. Fold overhang under; pinch to form high decorative edge. Refrigerate pie shell until firm, about 30 minutes.
4. Preheat oven to 400 degrees F. Line pie shell with foil and fill with pie weights, dry beans, or uncooked rice. Bake pie shell 15 to 20 minutes or until set. Remove foil and weights and bake 5 to 8 minutes longer or until shell is golden. If shell puffs up during baking, gently press it down with back of spoon. Reset oven control to 350 degrees F.
5. Meanwhile, prepare Cheesecake Filling: In large bowl, with mixer on medium speed, beat cream cheese and sugars until smooth. Add pumpkin, cinnamon, ginger, nutmeg, and salt; beat until blended, occasionally scraping bowl with rubber spatula. Add eggs, cream, molasses, and vanilla; beat until well blended, occasionally scraping bowl. Pour filling into hot pie shell.
6. Bake pie 40 to 45 minutes or until filling is puffed and set at edges but still jiggles slightly in center. Cool pie completely on wire rack, then cover and refrigerate at least 6 hours or until firm and well chilled.

• 1 package(s) (9 ounces) chocolate wafer cookies
• 6 tablespoon(s) butter or margarine, melted
• 2 package(s) (8 ounces each) cream cheese, softened
• 1/2 cup(s) sugar
• 2 tablespoon(s) sugar
• Salt
• 3 large eggs, lightly beaten
• 1/4 cup(s) whole milk
• 2 teaspoon(s) vanilla extract
• 1 bag(s) (11.5 ounces) milk chocolate chips, melted
• 1 1/2 cup(s) sour cream

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1. Preheat oven to 350 degrees F. In food processor with knife blade attached, pulse chocolate cookies until fine crumbs form. Add butter to crumbs and pulse several times to combine. Transfer cookie mixture to 9-inch springform pan; press onto bottom and about 2 inches up side of pan to form crust. Bake crust 10 minutes. Cool completely in pan on wire rack.
2. In large bowl, with mixer on medium speed, beat cream cheese, 1/2 cup sugar, and 1/4 teaspoon salt 2 minutes or until smooth, occasionally scraping bowl with rubber spatula. Reduce speed to low. Add eggs, milk, and vanilla, and beat just until blended, occasionally scraping bowl. Add chocolate and beat until combined.
3. Pour cream-cheese mixture into crust. Bake cheesecake 45 minutes (cheesecake will jiggle slightly in center). Meanwhile, in small bowl, stir sour cream and remaining 2 tablespoons sugar until sugar dissolves; set aside.
4. Remove cheesecake from oven. Gently spread sour-cream mixture evenly on top of cheesecake. Return cheesecake to oven and bake 5 minutes longer to set sour cream.
5. Remove cheesecake from oven and cool completely in pan on wire rack. Cover and refrigerate at least 6 hours until well chilled, or up to 3 days.

• 24  reduced-fat vanilla wafers
• 2 tablespoon(s) butter or margarine, melted
• 1 envelope(s) unflavored gelatin
• 1 large lemon
• 3 tablespoon(s) water
• 1/4 cup(s) water
• 2 package(s) (8 ounces each) reduced-fat cream cheese, softened
• 3/4 cup(s) sugar
• 1 teaspoon(s) vanilla extract
• 1 1/2 cup(s) low-fat buttermilk
• Raspberries, for garnish

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1. Lightly coat 9-inch springform pan with cooking spray. Line bottom with parchment paper; spray paper. In food processor with knife blade attached, pulse wafers until fine crumbs form. Add butter; pulse until well combined. Transfer to prepared pan; press onto bottom in even layer. Refrigerate.
2. In small bowl, evenly sprinkle gelatin over 3 tablespoons water. Let stand 5 minutes. Meanwhile, from lemon, grate 2 teaspoons peel and squeeze 1 tablespoon juice. In 1 1/2-quart saucepan, heat juice and water to boiling on medium-high. Remove from heat. Immediately add gelatin mixture; stir until dissolved. Return to small bowl; let cool.
3. In large bowl, with mixer on medium-high speed, beat cream cheese and sugar 5 minutes or until fluffy and smooth. Beat in lemon peel and vanilla. Reduce speed to low. Add buttermilk, then gelatin mixture, in steady stream. Beat 2 minutes or until well combined, occasionally scraping bowl.
4. Pour onto prepared crust. Refrigerate, uncovered, 4 to 6 hours or until set. Run knife around side of pan; unmold cheesecake. Serve with raspberries.