• 1 lemon, washed and dried
• 1 thick skinned navel orange, washed and dried
• 1 15-ounce can pure pumpkin
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1/4 teaspoon freshly grated nutmeg (Use the Microplane® Spice Grater)
• 1 teaspoon freshly grated ginger (Use the Microplane® Spice Grater)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt 3 large eggs
• 1 1/4 cups heavy cream

• 3 eggs, separated
• 3/4 cup buttermilk, warmed
• 3/4 cup milk, warmed
• 8 Tbs. (1 stick) unsalted butter, melted
• 1 Granny Smith apple, peeled, cored and grated using the Microplane® Coarse Grater
• 1 1/2 cups cake flour
• 1 1/2 tsp. baking powder
• 1 tsp. freshly grated cinnamon using the Microplane® Spice Grater
• 1/2 tsp freshly grated nutmeg using the Microplane® Spice Grater with grater attachment
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/2 cup sugar
• 1 cup toasted pecans, grated using the Microplane® Medium Ribbon Grater with grater attachment
• Sweetened whipped cream for serving

  Preheat a Belgian waffle maker according to the manufacturers instructions. In a large bowl, whisk together the egg yolks, buttermilk, milk and butter. Add the grated apple and stir to combine. In another bowl, whisk together the flour, baking powder, grated cinnamon, nutmeg, baking soda and salt. Add the flour mixture to the egg yolk mixture and whisk until smooth (some small lumps are OK). Using an electric mixer fitted with the whisk attachment, beat the egg whites on medium speed until soft peaks form, about 1 minute. Increase the speed to high, add the sugar 1 Tbs. at a time and beat until stiff, glossy peaks form, about 3 minutes. Fold half of the whites into the batter, then carefully fold in the remaining whites. Sprinkle 2 Tbs. of the grated pecans onto the waffle maker. Pour about 2/3 cup of the batter onto the surface. Cook the waffles according to the manufacturer’s instructions until golden brown, about 5 minutes. Keep warm in a 200°F oven while you cook the remaining waffles. Serve with whipped cream. Makes eight 6-inch Belgian waffles. Adapted from a recipe by the Williams-Sonoma Kitchen.

Smokehouse Rub

This rub is delicious on beef or pork ribs, brisket, pork chops or your favorite meats.

Put everything together in bowl and add oil slowly until smooth. Coat the meat and let sit for 30 minutes. Grill until desired wellness.

Butter Pecan Cookies

1 cup pecans
1/2 cup (1 stick) butter, room temperature
1/3 cup sugar, plus more for coating
1 teaspoon butter flavoring
1/8 teaspoon salt
1 cup all-purpose flour

Preheat oven to 350°. On a baking sheet, toast pecans until fragrant, about 6 minutes. Let cool completely; grate pecans using Microplane® Medium Ribbon Grater with Slider Attachment. With an electric mixer, cream butter and 1/3 cup sugar until light, about 1 minute. Beat in butter flavoring, salt and flour, scraping down sides of bowl, just until dough comes together. Fold in pecans. Make 1 inch balls and roll in sugar then flatten with a spoon. Bake until golden brown, rotating sheet halfway through, about 15 minutes. Cool on a wire rack.

Lemon-Pepper Parmesan Crackers

1 1/2 cups finely grated fresh Parmesan (about 1/4 pound)
3/4 cup all-purpose flour
1 teaspoon freshly grated lemon zest (use Microplane® Fine or Zester/Grater)
3/4 teaspoon coarsely ground black pepper plus additional for sprinkling the crackers
1/2 stick (1/4 cup) cold unsalted butter, cut into bits
1 tablespoon plus 2 teaspoons water
1 teaspoon fresh lemon juice

In a bowl stir together the Parmesan, the flour, the zest, and 3/4 teaspoon of the pepper and with a pastry blender blend in the butter until the mixture resembles coarse meal. Make a well in the center, add the water and the lemon juice, and combine the mixture with fork until it just forms a dough. On a work surface knead the dough until it is just combined, transfer it to a sheet of wax paper, and using the wax paper as a guide form it into an 11- by 1 1/2-inch squared-off log. Chill the dough, wrapped in the wax paper, for 1 hour, or until it is firm enough to slice. (The dough may be made 2 days in advance and kept wrapped well and chilled.) Preheat the oven to 375°F. Cut the dough into 1/4-inch-thick slices, arrange the slices 1 inch apart on baking sheets, and bake them in batches in the middle of the oven for 10 minutes, or until they are golden around the edges. Transfer the crackers carefully with a spatula to a rack, let them cool, and sprinkle them with the additional pepper.

Basic Vinaigrette

1/4 cup white-wine vinegar
1/4 teaspoon lemon zest
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper
pinch sugar
3/4cup extra-virgin olive oil

In a small bowl, whisk together 1/4 cup white-vinegar, 1/4 teaspoon lemon zest, 1 tablespoon Dijon mustard, 1/4 teaspoon salt, 1/8 teaspoon pepper, and a pinch of sugar. Slowly add 3/4 cup extra-virgin olive oil, whisking until emulsified, or shake ingredients in a jar.

Garlic Vinaigrette- Add 1 teaspoon grated garlic use Microplane® Fine Grater with Grater Attachment

Lemon Parmesan- Use lemon juice instead of vinegar and freshly grated parmesan (using Microplane® Fine Grater) to taste.

Walnut Vinaigrette- 2 Tablespoons of walnut oil, 1 Tablespoon toasted walnuts finely grated using Microplane® Medium Ribbon Grater and Grater Attachment.

“Almost Yours” Pizza

Frozen Pizza - Any Size, Any Kind
Fresh Basil to taste
Fresh Oregano to taste
Fresh Mushrooms, Green Pepper, Onions, Chilies
Extra Cheese (Parmesan, Mozzarella, etc.)

Preheat the oven. (Follow directions on pizza box.) Chop up fresh vegetable and place on pizza. Grate extra cheese over the pizza using the Microplane® Coarse Grater. Sprinkle the fresh herbs on top and put the pizza in the oven. Set oven timer based on frozen pizza box instructions.

Bacon Cheddar Biscuits

3 cups all-purpose flour
4 tsp. Baking Powder
3/4 tsp. salt
1 stick cold unsalted butter
1 cup Microplane® Extra Coarse grated cheddar cheese
1/2 cup chopped green onions
6 bacon slices, finely chopped and fried until crisp
1 1/2 cups milk

Preheat oven to 400°F. Lightly spray a baking pan with nonstick cooking spray. In a large bowl, sift together the flour, baking powder and salt. Using a pastry blender cut in the butter until it resembles coarse meal. Add the cheese, green onions and bacon; using a fork, stir until evenly distributed. Add the milk; using a rubber spatula, stir until just combined. Knead lightly for 30 seconds and roll to 3/4 inch. With a cutter, punch out 2-inch rounds. Bake until the biscuits are golden and a toothpick inserted into the center of the biscuit comes out clean, about 30 minutes. Transfer the pan to a wire rack and let cool. Let cool for 5 minutes before serving. Makes 7 biscuits.

Lemon Bars

Crust
1/2 pound butter room temperature
1/2 cup granulated sugar
1/2 cups all-purpose flour
1/8 teaspoon kosher salt

Filling
6 large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (use Microplane® Fine or Zester/Grater)
1 cup freshly squeezed lemon juice
1 cup all-purpose flour
Confectioner's sugar, for dusting

Preheat oven to 350 degrees.

Crust: Cream the butter and sugar until light in the bowl of an electric mixer fitted paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather a ball. Flatten the dough with floured hands and press it into a 9x13x2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill. Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool. For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature. Cut into squares and dust with confectioners' sugar.

Spaghetti Squash with Brown Butter and Parmesan

1 spaghetti squash, 2 1/2 to 3 lb.
1/4 cup unsalted butter
Pinch of freshly grated nutmeg (Use Microplane® Fine Grater)
1/3 cup freshly grated Parmesan cheese (Use Microplane® Coarse Grater)
Salt and freshly ground pepper

Place the whole squash in a large pot and add water to cover. Bring to a boil over high heat, reduce the heat to medium-low and simmer uncovered until it can be easily pierced with a knife, about 45 minutes. While the squash is cooking, melt the butter and cook it until it turns brown and just begins to smoke in a saucepan over medium-high heat, 3 to 4 minutes. Remove immediately from the heat and stir in the nutmeg. When the squash is done, drain and set aside until cool enough to handle. Cut the squash in half lengthwise and, using a fork, scrape out the seeds and discard. Place the squash halves, cut sides up, on a serving platter and, using the fork, scrape the flesh free of the skin, carefully separating it into the spaghettilike strands that it forms naturally. Leave the strands mounded in the squash halves. If the butter has cooled, place over medium heat until hot. To serve, drizzle the butter evenly over the squash. Sprinkle with the Parmesan cheese and season to taste with salt and pepper. Serve immediately. Serves 6.

Potato Casserole

Ingredients:
1 Cup Heavy Cream
1 Cup Sour Cream
1 1/4 tsp. Salt
1/4 tsp. Freshly Ground Pepper
1/8 tsp. Freshly Ground Nutmeg (Using Microplane® Fine Grater and Grater Attachment)
1 Small Onion
6 Large Russet Potatoes, Peeled and Grated (Using Microplane® Extra Coarse and Grater Attachment)
1/2 Cup Medium Cheddar Cheese, Grated (Using Microplane® Extra Coarse Grater and Grater Attachment)
1 Tbsp. Chopped Fresh Flat-Leaf Parsley

Directions:

Pre-heat oven to 350 F. Butter a shallow 2 quart ceramic baking dish. In a large bowl, combine the cream, eggs, salt, pepper, and nutmeg and whisk until just blended. Grate potatoes and onions, using an Microplane® Extra Coarse Grater. (When handling small pieces of potato or onion, add a Microplane® Grater Attachment to protect fingers from the blade.) Place grated potatoes and onion in a large bowl and use a paper towel to blot up any liquid they have released. Combine the contents of both bowls and toss gently until evenly mixed. Transfer to the prepared baking dish and use fingertips to spread potatoes evenly across the bottom of the dish. Sprinkle the cheese and parsley evenly over the top. Cover the dish tightly with aluminum foil and bake for 40 min. Remove the foil and continue baking until the top is golden brown and the potatoes are tender when pierced with a knife (15 to20 min.) Let stand 10 minutes before serving. Serves 8-10.