*** Angel Food Cake

• 1 cup cake flour (not self-rising)
• 1 cup, plus 1/2 cup sugar (DIVIDED)
• 1/2 teaspoon salt
• 1 1/2 cups egg whites (from about 12 large eggs), at room temperature
• 1 teaspoon cream of tartar
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon vanilla extract

Preheat the oven to 350ºF. Have a 9-inch tube pan ready. (DO NOT grease the pan)

In a small bowl, sift together the flour, 1/2 cup sugar, and salt.

In the bowl of an electric mixer, begin to whip the egg whites on medium speed. When they become foamy, add the cream of tartar and lemon juice.

Increase the speed to high and continue to whip the egg whites until they just begin to hold their shape in soft, droopy peaks. Gradually whip the remaining 1 cup of sugar into the whites, 1/4 cup at a time. Do not overwhip; the egg whites should not be overly dry or stiff, but soft and cloud-like. At the last moment, mix in the vanilla.

With a rubber spatula, then fold the flour and sugar mixture into the whites gradually, a small amount at a time.

Spoon the batter in the tube pan, smooth the top, and bake for 45 minutes. Remove from the oven and immediately invert the tube pan over a cooling rack. If the pan doesn’t have “feet”, set it over the neck of a heavy bottle or overturned metal funnel, using the center hole of the pan to hold the cake, until cool.

http://www.davidlebovitz.com/2012/08/angel-food-cake-recipe/

Makes 8 servings, 6 WW PointsPlus each.

Lamb Korma

Steamed Rice Cakes with Shrimp

Nyonya Fried Chicken

Balinese Roast Duck in Banana Leaves

Cantonese Steamed Fish

Korean Spicy Seafood Noodle Soup

Grilled Beef with Lemon Grass

Stuffed Squid

Grilled Fish in Banana Leaf

Spring Rolls

Naked Spring Rolls

http://www.foodnetwork.com/recipes/giada-de-laurentiis/naked-spring-rolls.html

Thai Iced Tea

http://www.foodnetwork.com/recipes/giada-de-laurentiis/thai-iced-tea-recipe.html

Crock Pot Roast

http://www.marthastewart.com/images/content/web/pdfs/pdf1/crockpotroast.pdf

Hot Smoked Salmon

http://www.marthastewart.com/images/content/web/pdfs/pdf2/hotsmokedsalmon.pdf

Herbed Steamed Halibut

http://www.marthastewart.com/images/content/web/pdfs/pdf2/herbedsteamedhalibut.pdf

Spiced Biscuits

http://www.foodnetwork.com/recipes/damaris-phillips/spiced-biscuits.html

Chicken Tamales

http://www.foodnetwork.com/recipes/marcela-valladolid/tamales.html

Leek and Olive Tart

Pumpkin Mousse Tart

Chocolate Stencil Tarts

Pate Sucree

Pate Sucree Sweet Pastry Dough

Chocolate Wafer Crust

Graham Cracker Crust

Alsatian Potato Pie

Red and Golden Beet Cheese Tart

Pate Brisee (don't divide into 2 disks)

*** Martha's Lemony Chicken Potpies with Herb Dough

Pate Brisee

Use rotisserie chicken. Use store-bought broth. Use 9-inch pie pan instead of minis. Add bottom pie crust.

Spinach-Feta Turnovers

Pumpkin Chocolate Spiderweb Tart

Pumpkin and Ricotta Crostata

Rhubarb Crumble Pie

Pate Brisee

Chewy Chess Tart

Quiche

Pate Brisee

Chocolate-Caramel Cream Pie

• All-purpose flour, for dusting
• rich chocolate pie dough
• 3/4 cup sugar
• 1/4 cup cornstarch
• 3/4 cup tsp plus a pinch of salt
• 2 1/2 cups whole milk
• 4 oz bittersweet chocolate (preferably 61 percent cacao), finely chopped
• 4 large egg yolks
• 1 tsp pure vanilla extract
• 1 Tbsp water
• 1 1/4 cups cold heavy cream
• 1 oz chocolate shavings, for garnish (warm it slightly then use a vegetable peeler)

On a lightly floured surface, roll out dough to a 13-inch round, 1/8 inch thick. Fit into a 9-inch pie dish. Trim dough, leaving a 1-inch overhang; tuck overhang under, flush with rim. With the tip of an inverted spoon, press all along outer edge of dough. Pierce bottom fo shell all over with a fork. Refrigerate or freeze until firm, about 30 minutes.

Preheat oven to 350 F. Line shell with parchment, and fill with pie weights. Bake until edges begin to look dry, 20 to 22 minutes. Remove weights and parchments. Bake until crust is darker around edges and bottom looks dry, 10 to 12 minutes more. Let cool completely on a wire rack. (Crust can be wrapped and stored overnight at room temperature.)

In a bowl, whisk together 1/2 cup sugar, the cornstarch, and 3/4 tsp salt. In a saucepan over medium-high, combine milk and chocolate, stirring occasionally, until chocolate melts completely. Whisk 1 cup hot milk mixture into sugar mixture until smooth. Whisk milk-sugar mixture into remaining milk mixture in saucepan. Cook over medium, stirring constantly, until bubbling and thick, 4 to 5 minutes.

Whisk egg yolks in a medium bowl until combined. Whisk in milk mixture in a slow, steady stream. Return mixture to saucepan. Cook over medium, stirring constantly, until it just begins to bubble, 1 to 2 minutes. Pour through a fine sieve into a large bowl, and stir in vanilla. Let custard cool, whisking occasionally, about 10 minutes. Pour into crust. Press plastic wrap on surface of custard. Refrigerate until set, 4 hours (or, wrapped in plastic, up to 1 day).

Prepare an ice-water bath. In a saucepan over medium-high heat, combine remaining 1/4 cup sugar, the water, and remaining pinch of salt, stirring until sugar dissolves. Cook, without stirring, until mixture is amber. Carefully pour 1/2 cup cream in a slow, steady stream down side of saucepan, whisking constantly, until smooth (caramel will bubble). Place saucepan in ice-water bath, stirring occasionally, until cold, 20 minutes.

Beat remaining 3/4 cup cream until soft peaks form. Gently fold caramel into whipped cream, and whisk until stiff peaks form. Spread whipped cream over pie. Garnish with chocolate shavings. Serve, or refrigerate up to 2 hours.

Makes 16 servings, 8 WW PointsPlus each.

Rich Chocolate Pie Dough

• 1 1/4 cups all-purpose flour, plus more for dusting
• 1/3 cup sugar
• 2 Tbsp unsweetened, Dutch-process cocoa powder
• 1/2 tsp salt
• 6 Tbsp cold unsalted butter, cut into small pieces
• 3 large egg yolks
• 1/2 tsp pure vanilla extract

In a food processor, pulse flour, sugar, cocoa, and salt until combined. Add butter, and pulse just until mixture resembles coarse meal. Add yolks and vanilla, and pulse until mixture just begins to hold together. Shape dough into a disk. Wrap in plastic, and refrigerate until firm, 1 hour or up to 2 days.

45 WW PointsPlus

Mississippi Mud Pie

Crust

• 25 chocolate wafer cookies (6 oz), broken int pieces, or 1 1/2 cups wafer-cookie crumbs
• 1/2 cup pecan halves
• 4 Tbsp unsalted butter, melted

Filling

• 2/3 cup sugar
• 1/3 cup unsweetened cocoa powder
• 1/3 cup cornstarch
• 1/4 tsp salt
• 2 1/2 cups milk
• 4 large egg yolks
• 1/4 tsp pure vanilla extract
• 2 Tbsp cold unsalted butter, cut into small pieces

Topping

• 1/2 cup heavy cream
• 1 tsp sugar
• 1/4 tsp pure vanilla extract
• 2 Tbsp coarsely chopped pecans, for garnish

Make the crust: preheat oven to 375 F. In a food processor, grind wafers and pecans until fine crumbs form. Add melted butter; process until combined. Press mixture into bottom and sides of a 9-inch pie plate. refrigerate until firm, about 15 minutes. Bake 8 to 10 minutes; transfer to a wire rack and let cool completely.

Make the filling: combine sugar, cocoa, cornstarch, and salt in a medium saucepan. Slowly whisk in milk. Cook over medium-high, stirring constantly, until bubbling and thick, about 7 minutes (about 2 minutes after it comes to a boil).

Whisk egg yolks in a medium bowl until combined. Whisk in milk mixture in a slow, steady stream until completely incorporated. Return mixture to saucepan, and cook over medium heat, stirring constantly, just until it returns to a boil, 1 to 2 minutes. Pour mixture through a fine sieve into bowl. Stir in vanilla and butter, 1 piece at a time, until completely smooth.

Pour filling into crust. Press plastic wrap directly on surface of custard; refrigerate 4 hours or up to 1 day.

Make the topping: just before serving, in a chilled bowl, beat cream, sugar, and vanilla until soft peaks form. Spread whipped cream over pie, and sprinkle with pecans.

Makes 8 servings, 12 WW PointsPlus each.

Pumpkin Flans in Pastry Shells

• 2 3/4 cup sugar
• 1 cup water
• 2 1/4 cup whole milk
• 1 1/2 cups unsweetened pumpkin puree, canned or fresh
• 2 tsp finely grated peeled fresh ginger (from a 1 1/2 inch piece)
• 1/2 tsp ground cinnamon
• 1/4 tsp freshly grated nutmeg
• 3/4 tsp salt
• 5 large whole eggs, plus 2 large egg yolks
• 2 tsp pure vanilla extract
• all purpose flour, for dusting
• 1 recipe pate brisee
• 1/2 recipe whipped cream, for serving

NOTE: Flans will be made a day ahead

Day 1:

Prepare an ice-water bath. Combine 2 cups sugar and the water in a small saucepan over medium-high heat. Cook, stirring, until sugar dissolves. Cover pan; bring to a boil. Leave cover on until condensation washes down sides of pan. Remove cover; boil until syrup turns deep amber. Quickly dunk bottom of pan in ice water, and remove. Rapidly divide caramel among eight 4-inch ramekins or custard cups. Swirl to coat bottoms. Let cool. (This can be done several hours ahead of time, and ramekins left at room temperature.).

Preheat oven to 325 F. In a saucepan, bring milk just to a boil. Remove from heat. In a large bowl whisk to combine pumpkin, remaining 3/4 cup sugar, the ginger, cinnamon, nutmeg, salt, whole eggs, and egg yolks until smooth. Mix in vanilla and hot milk; pass through a fine sieve, discarding solids. Pour mixture into caramel-lined ramekins, filling each 1 inch high; transfer ramekins to a large roasting pan.

Place roasting pan in oven; carefully pour very hot water into roasting pan to reach halfway up outsides of ramekins. Loosely tent with foil. Bake 60 to 65 minutes, or until centers of flans are nearly set; a thin-bladed knife inserted into center should come out clean. Carefully transfer ramekins to a wire rack to cool completely. Refrigerate overnight, covered with plastic wrap.

Day 2:

Preheat oven to 375 F. Place eight 5-inch flan rings or tart pans on a parchment-lined rimmer baking shet. On a lightly floured surface, roll out each disk of dough 1/8 inch thick. Cut out eight 7-inch rounds. Fit dough into flan rings; trim flush with rims. Pierce bottoms of shell all over with a fork. Refrigerate or freeze until firm, about 30 minutes.

Line shells with parchment; fill each with pie weights or dried beans. Bake 20 minutes, and remove weights and parchment; bake 6 to 8 minutes more, or until shells are golden brown. Let shells cool completely on wire rack. Remove from flan rings.

To unmold each flan, dip ramekin bottoms in a pan of hot water, and pat them dry with a towel. Carefully run a knife around insdide edge to loosen flan. Place a pastry shell on a plate. Gently invert flan into shell so it is centered, with caramel sauce filling edges. Serve with whipped cream or creme fraiche.

Whipped cream: 13 WW PointsPlus

Pate Brisee: 38 WW PointsPlus

Flan: 85 WW PointsPlus

Makes 8 servings

*** Whipped Cream

• 1 cup heavy cream, chilled
• 2 Tbsp confectioners' sugar

With an electric mixer on medium-high speed, whisk cream in a well-chilled bowl until soft peaks form. Add confectioners' sugar, and whisk until medium-stiff peaks form.

26 WW PointsPlus.

Honey Acorn-Squash Pie

Crust

• 1 1/2 cups all-purpose flour, plus more for dusting
• 1/2 cup yellow cornmeal, preferably stone-ground
• 1/2 cup sugar
• 1 tsp salt
• 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
• 3 large egg yolks, DIVIDED
• 3 to 4 Tbsp ice water
• 1 Tbsp milk, for egg wash

Filling

• 3 small acorn squash (about 3 pounds)
• 3/4 cup honey
• 1/2 tsp ground cinnamon
• 3/4 tsp ground ginger
• 1 tsp salt
• 4 large eggs, lightly beaten
• 1/2 cup milk

Whipped Cream

• 1 cup heavy cream, chilled
• 2 Tbsp confectioners' sugar

Make the crust: in a food processor, pulse to combine flour, cornmeal, sugar, and salt. Add butter, and pulse until mixture resembles coarse meal. In a small bowl, lightly beat 2 egg yolks with 3 tablespoons ice water; drizzle over flour mixture, and pulse until dough just begins to come together (add up to 1 tablespoon more ice water if mixture is too crumbly). Shape into a disk, and wrap in plastic. Refrigerate 1 hour or up to 1 day.

Meanwhile, make the filling: halve squashes lengthwise; remove seeds and cut flesh into wedges. In a large, lidded pot fitted with a steamer basket (or colander), bring 2 inches of water to a boil. Place squash in basket (in batches if necessary); cover, and steam until tender when pierced with the tip of a knife, 20 to 30 minutes (check water level periodically). Let cool completely. Scrape flesh from cooled squash, and puree in a food processor until smooth. Add honey, cinnamon, ginger, and salt, then add whole eggs and 1/2 cup milk. Pulse until thoroughly combined.

On a lightly floured surface, roll out dough to a 13-inch round, 1/8 inch thick. Fit into a 10-inch pie plate; trim excess dough flush with rim. Cut edge of dough 1/2 inch deep at 3/4 inch intervals; bend every other section back toward center. Whisk together remaining 1 egg yolk and 1 tablespoon milk; lightly brush edge of crust. Refrigerate or freeze until firm, about 30 minutes.

Put the mixing bowl you'll be using for the whipped cream in the refrigerator.

Preheat oven to 425 F. Pour filing into pie shel on a rimmed baking sheet. Bake 10 minutes. Reduce heat to 350 F, and continue to bake 30 to 40 minutes more, or until filling is barely set (it will continue to firm as it cools). If crust is browning too quickly, cover with a foil ring. Transfer pie to a wire rack to cool completely. (Filling will separate from crust as it cools.)

When ready to serve, make the whipped cream: mix cream in electric mixer on medium-high, whisk in chilled bowl until soft peaks form. Add confectioners' sugar, and whisk until medium-stiff peaks form.

Makes 16 servings, 8 WW PointsPlus, including whipped cream.

Milk Chocolate Pistachio Tart

Crust

• 3/4 cup all-purpose flour, plus more for dusting
• 1/4 cup unsweetened Dutch-process cocoa powder
• 1/3 cup unsalted shelled pistachios, chopped
• 1/4 tsp salt
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/4 cup sugar
• 1/2 tsp pure vanilla extract

Filling

• 1/2 cup heavy cream
• 1/4 cup milk
• 5 oz milk chocolate, finely chopped
• 1 large egg, lightly beaten
• pistachio paste (recipe follows)
• finely chopped pistachios, for garnish

Pistachio Paste

• 1/2 cup unsalted shelled pistachios
• 1/4 cup sugar
• 1/4 tsp salt
• 1 tsp safflower oil

In a bowl, whisk together flour, cocoa, chopped pistachios, and salt. With an electric mixer on medium speed, beat butter until fluffy, about 3 minutes. Add sugar and continue to beat until pale, about 2 minutes. Reduce speed to low, add vanilla, then beat in flour mixture just until incorporated and dough begins to come together. Gather dough into a ball. Wrap in plastic, pat into a disk, and refrigerate about 1 hour.

For the pistachio paste: meanwhile, in a food processor, puree pistachios, sugar, and salt until mixture begins to clump together. Add oil, and puree until very smooth and pastelike.

Preheat oven to 325 F. Bake crust until firm, about 30 minutes. Let cool completely on a wire rack. Reduce heat to 300 F.

Make the filling: in a small saucepan, heat cream and milk. Pour over chocolate in a small bowl. Let stand 2 minutes. Slowly whisk until smooth. Let cool 10 minutes, then stir in egg until combined. Spread pistachio paste evenly in bottom of crust, pressing firmly with an offset spatula until flat and smooth. Place tart shell on a rimmed baking sheet and pour in chocolate filling. Bake until just set, 30 to 35 minutes. Let cool completely on a wire rack. Sprinkle tart with finely chopped pistachios before serving. Tart can be stored in the refrigerator up to 1 day.

Makes 16 servings, 6 WW PointsPlus each.

Chocolate Almond-Tart with Fleur de Sel

• 1 14-17 oz box store-bought puff pastry, preferably all butter (like Dufour brand), thawed
• 1 large egg, lightly beaten, for egg wash
• 2 Tbsp sanding sugar, for sprinkling (large/coarse grain)
• 1 1/2 oz bittersweet chocolate (~61% cacao), coarsely chopped
• 2 Tbsp honey, for drizzling
• sea salt, preferably fleur de sel, for sprinkling
• 2 Tbsp whole raw almonds, toasted (350 F for about 10 minutes)
• 2 cups vanilla ice cream, for serving (optional)

Toast the almonds.

Raise heat in oven to 450 F. Unfold dough on a parchment-lined rimed baking sheet. Trim edges if needed to form an approximate 10-inch square, and fold in each edge to form a 1-inch border. Pierce center of shell all over with a fork. Brush edges with beaten egg, and sprinkle with sanding sugar. Refrigerate or freeze until firm, about 30 minutes.

Bake until pastry is puffed and golden brown, 15 to 20 minutes. Using an offset spatula, press down on middle of shell (leave border puffy). Cover center evenly with chocolate. Drizzle with honey, and sprinkle with salt. Return to oven, and bake just until chocolate melts, about 2 minutes more. Sprinkle with almonds, and cut into 4 squares. Serve with ice cream, if desired (who are we kidding?), and drizzle with more honey.

Makes 4 servings, 18 WW PointsPlus each (14 if you serve without ice cream...)

Puff Pastry

Dough Package

• 3 cups all-purpose flour, plus more for dusting
• 3/4 cup cake flour (not self-rising)
• 1 1/2 tsp salt
• 4 Tbsp cold unsalted butter (cut stick lengthwise; use other half to make the butter package), cut into 1/2-inch pieces
• 1 1/4 cups cold water

Butter Package

• 1 Tbsp all-purpose flour
• 1 3/4 cup (3 1/2 sticks, halve last stick lengthwise and use other half for the dough package) cold unsalted butter