Yummy Stuffing

3-4 c potatoes, cubed
chicken broth to cover the potatoes
-----------> bring to boil, simmer 5 minutes
2 tbsp butter, melted
-----------> fry potatoes, set aside in large bowl

1/2 c raisins, chopped
1/2 c cranberries, chopped
1/2 c apricots, chopped
1/4 c apple juice
1/4 c brandy
------------>bring to boil, simmer for 2 minutes, set aside

1/4 c butter, melted
1 1/2 c celery
1 1/2 c onion
------------> cook until celery loses crunch
500 g sausage, crumbled
------------>cook until browned
1 tbsp fresh parsley, chopped
1 tbsp fresh rosemary, chopped
1 tbsp fresh dill, chopped
1 tbsp sage
1/2 c pumpkin seeds
1/2 c pinenuts 
------------>also add dried fruit, cook 3 minutes
------------>add to potatoes in large bowl
2 eggs
------------> mix gently
------------> stuff, cook

http://www.winekitz.com/2012-wine-and-food-calendar-recipes/-december-2012

As per M, raisins instead of figs, add pumpkin seeds, substitute diced potatoes for stuffing mix (cook in chicken broth for ten minutes, then fry in butter), add feta at the end

INGREDIENTS

• 1, (4 to 5 lbs / whole turkey breast (2.2 to 2.5 kg) halves), boned, butterflied
• 1/2 cup (125 mL) each chopped figs, cranberries and apricots
• 1/4 cup (50 mL) each apple juice and brandy
• 1/4 cup (50 mL) butter
• 1 1/4 cup (300 mL) each chopped onion, chopped celery
• 1/2 lb (227 g) each hot and sweet pork sausages, casings removed
• 1 tbsp (15 mL) each chopped fresh parsley, rosemary, sage
• 1/4 cup (50 mL) hazelnuts, toasted, chopped
• 4 cups (1 L) seasoned stuffing mix
• 1 cup (250 mL) chicken broth
• 2 large eggs, beaten
• Melted butter, salt, pepper

METHOD

• Heat oven to 325º F.
• Place dried fruit in small sauce pan with apple juice and brandy. Bring to boil, reduce heat to simmer and cook 2 minutes.
• Melt butter in large skillet. Add onion and celery and cook 5 minutes.
• Crumble sausage and add to skillet. Cook until browned. Add dried fruit mixture, herbs and hazelnuts. Cook 2 minutes.
• Place stuffing mix in large bowl. Add eggs, chicken broth and sausage mixture. Mix well. Let cool slightly.
• Lay turkey breast skin side down on plastic wrap. Pound lightly with a mallet until even thickness. Season inside with salt and pepper. Spread stuffing in 1 1/2 inch thick layer over meat, leaving a 1/2 inch border on all sides. Roll the turkey like a jelly roll. Lay two rosemary twigs on top and tie the roast.
• Place the breast seam side down on rack on baking sheet. Brush with melted butter, sprinkle with salt and pepper.
• Bake 1 1/2 to 2 hours or until thermometer reads 150ºF/68º C. Cover with foil for 15 minutes.

White Chocolate Lime Cheesecake

Based on: http://www.bobredfern.com/recipe/key-lime-white-chocolate-cheesecake-recipe

1 box Nilla wafers, smashed
1/2 c butter, melted
Skimpy 1/4 c sugar

4 pkgs cream cheese
1 c sugar
1/4 tsp nutmeg
4 eggs

4 squares bakers white + 1 1/2 Lindt white - melted
1/4 c key lime juice
2 ish tbsp dark rum

1. Mix first 3 ingredients, press into cheesecake pan, bake for a few minutes (5-8?)
2. Use a mixer for the cream cheese, etc - mix til smooth
3. Add chocolate, lime, run; pour into crust

4. Bake at 325 for about 50 minutes - until middle is almost set
5. Turn oven off, leave cheesecake in for about at least 45 minutes

(((cracked - probably needs a water bath)))

Lemon Squares

http://allrecipes.com/recipe/the-best-lemon-bars/detail.aspx

1 c butter, softened
1/2 c sugar
2 c flour

4 eggs
1 1/2 c sugar
1/4 c flour
2 lemons, juiced

Icing sugar for the top

1. Preheat oven to 350 degrees F (175 degrees C)
2. In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan
3. Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust
4. Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool.

Cake balls

Chocolate cake
Chocolate buttercream
White fancy chocolate
Butter

Smush, roll, chill, dip

Chocolate Buttercream

http://www.marthastewart.com/343890/chocolate-buttercream

Ingredients

• 10 large egg whites
• 2 1/2 cups sugar
• 32 ounces (8 sticks) unsalted butter, softened
• 24 ounces semisweet chocolate, melted

Directions

1. Whisk whites and sugar in a heatproof mixer bowl until combined. Set bowl over a large saucepan of simmering water, whisking until sugar dissolves and mixture registers 160 degrees on a candy thermometer, about 5 minutes.
2. Transfer bowl to mixer, and whisk on high speed until stiff, glossy peaks form and mixture is cool, about 10 minutes. Reduce speed to medium, and add butter, 1 tablespoon at a time, whisking until incorporated before adding more. Reduce speed to low, and whisk in chocolate. Raise speed to medium-high, and whisk until well combined. (Buttercream can be refrigerated up to 3 days or frozen for up to 1 month. Bring to room temperature before using; beat on low speed until smooth.)

Devil's food cake

http://www.marthastewart.com/330175/devils-food-cake-batter

Ingredients

• 3/4 cup plus 3 tablespoons unsweetened Dutch-process cocoa powder
• 1/2 cup plus 2 tablespoons boiling water
• 3 3/4 cups cake flour (not self-rising), sifted
• 1 1/4 teaspoons baking soda
• 3/4 teaspoon coarse salt
• 15 ounces (3 3/4 sticks) unsalted butter, softened
• 2 3/4 cups plus 1 tablespoon sugar
• 1 tablespoon plus 1 teaspoon pure vanilla extract
• 5 large eggs, room temperature
• 1 1/4 cups whole milk

Directions

1. Mix cocoa powder and boiling water in a bowl until smooth. Let cool.
2. Sift flour, baking soda, and salt into a large bowl. Beat butter and sugar with a mixer on medium speed until pale and fluffy, 3 to 4 minutes. Beat in vanilla. Add eggs, 1 at a time, beating well after each addition and scraping bowl as needed.
3. Pour milk into cocoa mixture in a slow, steady stream, whisking until smooth. With mixer on low speed, add flour mixture to butter mixture in 3 additions, alternating with cocoa-milk mixture, starting and ending with flour mixture. Use immediately.

Chocolate Cake

3/4 c butter
2 c sugar
3 eggs
1 c all purpose flour
1 c cake & pastry
1 tsp baking soda
1/2 tsp salt
3/4 c cocoa
1 tbsp espresso powder
1/2 c whipping cream + 1 c water = 1 1/2 c
1 tsp vanilla

350
cupcakes - 12 minutes
cakes - 15 + 3/5/8 minutes (size dependent)