Sauteed Mushrooms, Pine Nuts, Shallots,  Olive Oil, plus Herbs and Spices Salt, Black Pepper and Cayenne Pepper on a Crostini.  How does that sound?  Well trust me its a keeper.  One of those recipes you keep handy.  The ones that are stuffed in the pocket of your recipe book for easy access.  If your looking for that unique appetizer for your next get together, you may have just found it.

Here is the recipe:

1 Lb          A mix of equal amounts with the following mushrooms:
                 Shitake, Portobella and Cremini Mushrooms, finely chopped

1 Cup       Shallots, minced

1/4 Cup    Pine Nuts, lightly toasted

1 Tbls       Fresh Thyme

1 Tbls       Fresh Oregano

3 Cloves    Garlic, minced

1/2 Cup    Olive Oil

2 Tbls       Dry White Wine

Couple Dashes of Red Pepper

Salt and Pepper to taste.

The Crostini are often used in restaurants to compliment various Dips, Condiments and Sauces.  They generally don't last long on a platter and rarely will you find many left overs.

These little jewels are stupendous morsels of goodness, and stupid easy to make.  Oh Great,  now I've got a Crazy Craven for a Crostini just writing this.

As in the YouTube Video, The type of bread you use is your choice.  Each has qualities to consider like texture, and structure.  For example, the French Baguettes or Ciabatta breads contain deep pockets that collect pools of dreamy whatever you put on it.  They also provide much more structure which is good for Dips that may be particularly stiff.  Especially the cold dips, lets say.  The down side is, if over done, they get hard.  The French Breads are a little more fragile, but still sturdy little guys.  They tend to deliver more of a crispy texture instead of a crunchy texture. (Did that make sense?)  Another, Its your choice decision, is just how would you like to season your Crostini.  Wow dude the sky is the limit here.  We've done Basil, (me like me some Basil), Rosemary, Italian Herbs, Cayenne Pepper, Thyme, Oregano, and Basil.  (I know I said Basil Twice)  Hence the name Versatile Crazy Crostini.  Trying to computate the various iterations is statistically indeterminate.  Its like trying to unlock the mysteries of the Universe.  Hows that working out for you.  The only aid I could give you is , it would of course depend on what you are planning to put on it.  Wew, I worded my way out of that one for now.

Here is the Recipe:
French Bread, Baguettes or Ciabatta
Olive Oil, Grape Seed Oil, or Vegetable Oil
Your Choice of Herbs and Spices

Things you need: 
Baking Sheet
Cooling Rack
Oven at 350

Slice your bread as evenly and consistently as possible.  Target about a 1/4 inch per slice.
Drizzle Liberally Your Choice of Oil on each side
Season to taste each slice on one side only
Bake in oven for 8 minutes at 350 Degrees F
Pull and turnover each slice
Return to oven for another 8 minutes, or depending on your Taste for Toastyness.  

(Toastyness is not a word but it should be.) 
 Just be aware that too much, and your Crostini will be hard as . . .  well I hear that some restaurants use them to level their wobbly tables.  And if your restaurant has wobbly tables, then crostini's are probably not on the menu.

Anyway, enjoy, God Bless and Go make someone happy with a big ole batch of Crostini's.

This Recipe was given to us by a fantastic young man, who is now a Chef, Chef Eric Downum.  
Thank you Chef Eric!

Here is a quick and easy recipe for making Sugar and Spiced Pecans featuring Pecans from Berdoll Farms. We call them Vanishing cause for some reason we make a whole batch and only half of it makes it to the candy bowls and gift boxes for sharing.  You really want to catch these little jewels hot out of the oven. These are great treats to put in Tins for Gifts and candy bowls set out for parties. But you'll find keeping at least half the batch for sharing will be a challenge. The recipe says that Cayenne is OPTIONAL. Its not OPTIONAL in my house. The Cayenne gives them just the right kick. Not too much, just right.

Here is the recipe:

1 egg white (slightly beaten)
1/2 cup granulated sugar
3 Tbls Light Brown Sugar (Firmly Packed)
3/4 tsp salt
1 Tbls water
1/4 +1/8 tsp ground cinnamon
1/4 +1/8 tsp ground cloves
1/4 + 1/8 tsp ground allspice
2 1/2 cups pecan halves
1/8 tsp Cayenne Pepper (optional) except at the Weeks Home.

Add water to slightly beaten egg white. Mix sugar, salt and spices together and add to egg white mixture. Beat until sugar dissolves. Put pecan halves into mixture and stir until well coated. Place flat side down on greased cookie sheet. Bake in pre-heated oven on 250 degrees for one hour. Let cool completely and then store in airtight container (if they last!).

* Do not double recipe. Make separate batches to make more.

Mamie Eisenhower's Million Dollar Fudge  another family favorite is an OLE antique recipe Darlene's Mom clipped out of a 1950 newspaper.  It was President Eisenhower's favorite.  The recipe call's for a fusion of two types of chocolate, Bakers German Sweet Chocolate and Ghirardelli Semi Sweet Chocolate, OMG.  I gained two pounds just editing this video.  Its very very rich, and very very good.







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English Toffee, a very popular Candy, especially during Christmas.  Darlene, in her first Cooking Show, takes you through the process of making this candy with an easy to follow Teaching style.  You'll be making Luxurious Toffee in no time using Techniques in this video. Impressing your family and friends by your latest creation.