Copper Cleaner

• ½ cup flour
• ½  cup salt
• ¼ cup Bar Keeper’s Friend
• ½ cup vinegar

1. In a small mixing bowl, combine flour, salt and Bar Keeper’s Friend. Stir until well mixed.
2. Add vinegar and stir to create a paste.
3. Store the paste in the refrigerator.

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Steve’s Peach Cobbler

• ½ to 1 cup sugar (depending on sweetness of fruit)
• 1 Tablespoon cornstarch
• 2 pounds peaches, halved, pitted, cut into ½-inch-thick slices, and cut in half again crosswise (about 6 cups)
• 1 Tablespoon fresh lemon juice
• ½ teaspoon ground cinnamon
• Pastry, divided
• ¼ cup butter or margarine, cut up

1. Preheat oven to 425°.
2. In a large bowl, whisk together sugar and cornstarch. Add peaches and lemon juice; toss to combine. Let mixture stand 10 minutes or un­til sugar dissolves.
3. Roll half of pastry to ¼-inch thickness; cut into 1½ -inch-wide strips. Place on a lightly greased baking sheet.
4. Bake at 425° for 10 minutes or until lightly browned. Remove to a wire rack to cool. Break strips into pieces.
5. Spoon half of blackberry mixture into a lightly greased 13-by-9-inch baking dish; top with pastry pieces. Spoon remaining blackberry mixture over pastry; dot with butter.
6. Roll remaining pastry to ¼-inch thickness; cut into 1-inch strips, and arrange in a lattice design over filling. Sprinkle with sugar, if desired. Place cobbler on a baking sheet.
7. Bake at 350° for 50 minutes or until golden. Serve with vanilla ice cream and Blackberry Syrup, if desired.

Pastry

• 2½ cups all-purpose flour
• 1¾ teaspoons baking powder
• ¾ teaspoon salt
• 1 Tablespoon sugar
• ½ cup shortening
• ⅔ cup milk

1. Combine first 3 ingredients in a medium bowl; cut in shortening with a pastry blender until mixture is crumbly. Add milk, stirring with a fork until dry ingredients are moistened and mixture forms a soft ball.
2. Turn dough out onto a floured surface, and knead 6 to 8 times.

Cherry Cobbler

• 6 cups fresh or frozen unsweetened pitted tart red cherries
• 1 cup sugar
• 2 tablespoons cornstarch

For filling, in a large saucepan combine the cherries, the 1 cup sugar, and the cornstarch. Cook over medium heat until cherries juice out, stirring occasionally. Continue to cook, stirring constantly, over medium heat until thickened and bubbly. Keep filling hot.

Rhubarb Cobbler

Prepare as above, except substitute fresh or frozen sliced rhubarb for the cherries.

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Spinach Pesto

• 4 cups packed spinach leaves
• 1 cup grated Parmesan
• ¾ cup pecans, lightly toasted
• 2 cloves garlic, roughly chopped
• ½ teaspoon kosher salt
• 1 teaspoon Tabasco Green Pepper Sauce
• ½ teaspoon ground coriander
• ½ cup extra virgin olive oil

1. Combine all ingredients, except the oil, in the bowl of a food processor.
2. Pulse until the mixture is finely chopped.
3. With the motor running, slowly pour the oil into the feed tube.
4. Use immediately or freeze for up to a month.

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Turkey Breakfast Sausage

• 6 poundss ground turkey
• 6 Tablespoons Country Pan Sausage Seasoning
• 1 Tablespoon Diced Dried Jalapeños
• 1 teaspoon ground sage
• 1 teaspoon freshly ground black pepper

1. In a large mixing bowl combine ground turkey and spices.
2. Refrigerate and use within 1 week or freeze for up to 3 months.
3. For immediate use, sauté patties over medium-low heat in a non-stick pan. Sauté until brown and cooked through, approximately 10 to 15 minutes.
4. Cooked patties can be frozen and reheated as needed.

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