Makes approximately 12 biscuits

• 2 cups Lily White Self Rising Flour
• 1 cup sour cream
• 2 sticks melted butter
• 1/4 cup chives

Preheat oven to 375º. Melt butter. In a bowl, combine flour, sour cream and chives and melted butter. Stir gently until combined. Put 1/4 cup mixture into greased muffin tin. Bake for 12-15 minutes until lightly golden brown.

Items needed for the trifle:

• a loaf size pound cake
• chocolate pudding (recipe below, it is very easy so don’t let it worry you)
• whipped cream- recipe below
• glass bowl/pyrex

Chocolate Pudding

• 3/4 cup sugar
• 7 tbsp flour
• 1/4 tsp salt
• 2 eggs
• 3 cups half and half cream, scalded
• 1 tsp vanilla
• 1 cup semi- sweet chocolate chips

Mix together sugar, flour, salt, and eggs. Stir in scalded milk. Return to heat and simmer stirring constantly for 2-3 minutes until thickened. Remove from heat, add vanilla and cool to room temperature.

Whipped Cream

• 2 cups heavy cream
• powdered sugar
• vanilla

Beat heavy cream in mixer on high until thickened. Add powdered sugar and vanilla to taste.
**Note: Please never use Cool Whip, click here for all the reasons I do not ever use Cool Whip!

Have all ingredients ready for assembly.

Slice pound cake into 1/2 inch slices. In bowl, line bottom with cake. Then spoon 1 1/2 cups of pudding over the cake slices. Spoon 1/2 cup whipped cream over the pudding. Make another layer as before.

Finish with remaining cream and dust with cocoa powder for the finishing touch.

Serves 6

Gnudi

• 1 fresh sheep’s milk ricotta cheese
• 1 large egg
• 1/3 c finely grated parmesan cheese
• ½ tsp salt
• 3/4 c all purpose flour plus additional for coating

Drain ricotta for 24 hours to pull out whey.  Mix all and let rest for one hour.  Roll into small balls, dust with flour and reserve. Heat salted water to a boil and boil gnudi for 1 and a half minutes. Place immediately into ice water to chill.  When cold remove from water and coat with a small amount of olive oil, reserve.

Wild Mushroom Saute

•  2  cups  mixed cleaned mushrooms (morels, chanterelles, porcini, wood ears) Use as many types as you would like or just one or two. Cultivated mushrooms work fine, they are just not as flavorful.
• 1 ea. shallot, minced
• 1 ea. lemon, zest
• 4 tbl  unsalted butter
• ½ cup   chicken stock
• 3 tbl chopped italian parsley

Cut mushrooms into shapes which highlight their variety, Morels are good if split lengthwise and chanterelles if small enough are great whole.  Porcini are good sliced.  Heat butter over medium high heat until foamy, add shallot and sweat for 1 to 2 min.  Add mushrooms in order of density and desired cooking time (they will cook at different rates). When all mushrooms are in, bring heat to high and add stock. Reduce till glazed on mushrooms. Season well with salt and fresh ground black pepper. Add parsley and reserve.

Country Ham Broth

• 1 qt  chicken stock no salt added
• 1 oz  country ham scraps, including fat
• 1 ea  shallot sliced
• 1 ea  bay leaf
• 1 tsp  sorghum syrup

Heat ham scraps over high heat until just colored. Add onions and cook one min, add sorghum then bay leaf and stock. Cook for 20 min at a simmer. Strain and reduce by half, reduce.

PLATE

Gnudi, Mushrooms and Broth
Parmesan

Heat a few tbl of oil in thick bottomed pan.  Add gnudi and sauté till colored on two sides and warm throughout. Divide into 6 bowls.  Top with mushrooms and pour over broth. Shave parmigiano over the top.

• 2 tbsp unsalted butter
• 1 medium onion
• 2 lb tomatoes, peeled and quartered or 1 lg. can plum tomatoes (San Marzano)
• 2 carrots, chopped
• 2 cups chicken stock
• 2 tbsp chopped fresh parsley
• 1/2 tsp fresh thyme leaves, plus extra to garnish
• 1/2 cup whipping cream **
• salt and freshly ground pepper

Melt the butter in a large saucepan. Add the onion and cook for 5 minutes until softened. Stir in the tomatoes, carrots, chicken stock, parsley and thyme. Bring to a boil. Reduce the heat to low, cover the pan, and simmer for 15-30 minutes until the vegetables are tender.

Purée the soup in a Vitamix or Cuisinart until it is smooth. Return the puréed soup to the saucepan. Stir in the cream and reheat gently. Season the soup to taste with salt and freshly ground pepper.
** this soup can also be made without the whipping cream

Serves 4-6

• 2 cups finely flaked poached or grilled salmon ( I prefer poached)
• 1 tablespoon dry mustard
• 1/4 cup chopped fresh chives
• 1 tablespoon finely chopped capers
• 1/2 cup mayonnaise
• 1 1/2 cups fresh bread crumbs
• Fine dry bread crumbs, for dredging
• 6 tablespoons (3/4 stick) butter

In a large mixing bowl, combine the salmon, lemon, juice, dry mustard, parsley, chives, capers, and mayonnaise and toss till well blended. Add the fresh bread crumbs.
Using your hands, form the mixture into 4 or 5 cakes and pat lightly in the dry bread crumbs.
In a large, heavy skillet, melt the better over moderate heat. Add the cakes and cook till golden brown, 4 to 5 minutes on each side. Keep warm till ready to serve with Caper Tartar Sauce.

Caper Tartar Sauce

• 1/2 cup mayonnaise
• 1/4 cup plain yogurt
• 2 tsp. lemon juice
• 4 drops Tabasco
• 1/4 tsp pepper
• Salt to taste
• 1 tbs finely chopped green onion and capers

Mix mayo and yogurt thoroughly and add lemon juice, Tabasco, salt and pepper. Stir in onions and capers.

• 6 chicken breasts- skin on
• Olive Oil
• Salt and Pepper
• 8 oz. unsalted butter
• 1 medium onion chopped fine
• 6 Tablespoons fresh lemon juice
• 1-2 tsp salt
• Tabasco
• 2 bunches collards or 4 bunches kale
• Olive oil

Prep collards by removing rib from either green and tearing into bite size pieces.
Wash, drain and set aside.

Melt butter in a pan. Add onions and cook on low heat until translucent. Add lemon juice.Season to taste with salt. Add couple dashes of Tabasco to taste.
Keep warm.

Season chicken with salt and pepper. Heat small amount of olive oil in a skillet. Sear breasts 2 min on each side.
Place in a 375 oven and bake for 16- 20 min until done depending on thickness and weight of breast.
Keep warm.

In a larger pan or pot, heat oil and add greens. Stir greens in oil until tender. May add a little water and cover pot to steam them. Season with salt to taste.

To plate, place greens on plate or platter. Place chicken breast on top and spoon sauce over the chicken and greens.
Delicious served with corn pudding and jasmine rice.

• 2 cups sugar
• 1 cup all-purpose flour
• 1 teaspoon salt
• 2 cups milk (whole)
• 2 cups half and half
• 2 teaspoon vanilla extract
• 2 tablespoon butter
• 8 egg yolks
• box of Vanilla wafers
• 10 ripe bananas

Meringue:

• 8 egg whites, at room temperature
• 10 tablespoons sugar
• 1/2 teaspoon cream of tartar
• 1 teaspoon vanilla extract

Lightly beat yolks in a large size mixing bowl and set aside.
Whisk together in a large saucepan, the sugar, flour and salt. Slowly mix in milk and half and half, whisking constantly until pudding is thick. When thickened, add butter. Gradually add hot pudding  to yolks, whisking constantly. (If you have a standing mixer, it makes this part easier)
When pudding fully incorporated, add vanilla.
In a separate mixing bowl, beat whites, sugar and cream of tartar until peaks form. Then fold vanilla in.
Assembly:
In a 9×13 baking or casserole, make a layer of bananas, then wafers, then pudding. Repeat again.
Top with meringue and place in 350 oven  until meringue  browns.
Serve warm.

• 3 1/2 cups shredded sharp cheddar cheese
• 1/2 cup diced pimento
• 1 oz. cream cheese
• 3 Tablespoons mayonnaise
• 1/8 teaspoon cayenne
• 1/4 teaspoon tabasco
• 1/8 teaspoon kosher salt

Place all ingredients in a bowl and mixed well with hands until cream cheese is incorporated into mixture.

• 4 tablespoons minced shallot
• 3 tablespoons red wine vinegar
• 4 teaspoons Dijon mustard
• 1 teaspoon sugar
• 1/2 cup Extra Virgin Olive Oil
• salt
• Tabasco
• 4-6 heads young lettuces, washed and torn into pieces
• 1 1/2 cups sliced mushrooms
• 12 radishes. trimmed and sliced
• 6 tablespoons crumbled bleu cheese

Whisk first 4 ingredients in a bowl to blend or in a glass jar and shake. Season with salt and Tabasco to taste.
On plates or in bowls, place washed lettuce leaves. Scatter mushrooms and radishes on the leaves. Spoon vinaigrette on the salad.
Sprinkle cheese all over.

Serves 6

• 2 cups heavy cream
• ½ cup half & half
• 5 oz dark chocolate (75% works great)
• 6 egg yolks
• 1/3 cup granulated sugar

Bring cream and milk just to simmer in heavy medium saucepan over medium heat. Remove from heat. Add chocolate; whisk until melted and smooth.
Whisk yolks and sugar in large bowl to blend. Gradually whisk in hot chocolate mixture. Strain mixture into another bowl. Cool 10 minutes, skimming any foam from surface.
Divide custard mixture among six 3/4-cup custard cups or soufflé dishes. Cover each with foil. Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until custards are set but centers still move slightly when gently shaken, about 55 minutes. Remove from water. Remove foil. Chill custards until cold, about 3 hours. (Can be made 2 days ahead.) Cover and keep chilled.

Enjoy!