Sweet Dreams from Kelly Lynch

Kelly grew up visiting her great-great-aunt Annette’s bakery until it closed in 2007 when Annette was 90 years old. Kelly’s aunt Michelle decided to reopen the bakery, and Kelly jumped at the opportunity to help. She went back to school, worked at various bakeries in Chicago and Italy, and prepared to run the business. In May 2013, Scafuri Bakery reopened its doors to a flood of neighborhood support.

Kelly has always been passionate about food, and has

since developed a love for bread baking and cake

decorating especially. Italian culture is rooted in the

sharing of meals and food, and Kelly loves to share

not only her baked goods in the shop, but also her

knowledge and passion for creating them.

Kelly had a blast working with her neighbors in the

cake decorating class, and helped us begin and end

the series in 2014.

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IngredientsVanilla Frosting

4 sticks butter, softened

4 1/2 cups powdered sugar

1 tsp vanilla extract

Juice of half a lemon (optional)

• Beat butter in mixer until smooth.

• Slowly add powdered sugar one cup at a time,

mixing after each addition.

• Add vanilla and lemon juice.

• Use food coloring to achieve desired frosting color.

DirectionsDecorating Your Cake

Using a knife or spatula, spread frosting on the top of the

cake, and let some hang over the edges.

Then spread frosting on the sides, turning the cake as

you go.

Use the straight edge of a spatula, and move it along the

side of the cake, smooth the side frosting.

Once the sides are smooth, take your knife and cut the

top edges.

Holding the edge of your spatula or a straight edge out

in front of you, move in towards the center of the cake to

cut off extra frosting and to form the edge of the cake.

Do this around the entire cake.

Decorate your cake with sprinkles and more frosting with

a piping bag and tip.

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The Zen of Slow Cooking with Meg

Barnhart & Jane McKayMeg and Jane started a slow cooking blog in October 2012:http://www.thezenofslowcooking.com and while the soul of their business is bringing a little zen into the life of the “home cook” the heart behind the business was inspired by Meg’s son, Doug.

In an effort to tackle the unemployment statistics

facing young adults with disabilities, Meg decided to

create a business that would support Doug,

and began work on creating a line of organic whole

spice infusions and ground spice blends designed

exclusively for the slow cooker. The blends help

make life a little easier for the home cook, and with

some of the proceeds from the blends they created

a slow cooking initiative intended to help adults with

developmental disabilities find independence in their

life through slow cooking.

We were lucky enough to have a class with these

talented and inspirational chefs, and hope they will be

permanent members of our community.

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Ingredients• 6 cups “Gluten Free” bread, chopped

• 3/4 cup chopped dates (or your favorite dried fruit)

• 7 eggs

• 3 1/2 cups almond milk (rice or soy can be

substituted)

• 1/4 cup maple syrup

• 1/4 cup granulated sugar

• 1 1/2 tsp ground cinnamon

• 1/4 tsp ground nutmeg

• 2 tsp vanilla extract

Directions• Step 1 Coat the inside of your slow cooker

• Step 2 Tear up or cut the bread with the lettuce knife

• Step 3 Measure the cubed bread using cup measurement and put bread into

the slow cooker insert

• Step 4 Sprinkle the dates over the bread.

• Step 5 Crack the 7 eggs into a mixing bowl and whisk

• Step 6 Add the almond milk, maple syrup, sugar, vanilla and spices to the eggs

and continue to whisk.

• Step 7 Pour the egg mixture over the bread and push the bread into the eggs

using the whisk.

• Step 8 Replace slow cooker lid. Turn on slow cooker, set to high for 2 1/2 hours

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Slow-Cooker Gluten Free French Toast

ON THE MENU

Basic Tomato Soup

Pesto Pete’s Grilled Turkey Sandwich

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Crispy Potatoes

Fruit Dippers

ON THE MENU

Ode to Trader Joe’sWe decided that with the onset of fall approaching, we would shift gears into a light and delicious menu that could be prepared solely by shopping at Trader Joe’s. We love Trader Joe’s because of their incredibly friendly attitude both for shopping and in hiring folks with disabilities. We are fans forever!

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Ingredients: Soup• 1 28 oz. can pureed tomato

• 2 cloves fresh garlic minced

• 2 Tablespoons olive oil

• 2 cups chicken broth

• 1/2 tsp. Dried Basil

• Lemon pepper

• 1/2 cup heavy cream

Ingredients: Sandwich• Pesto Pete’s Grilled Turkey Sandwich

• 2 slices Sourdough Bread (or your

favorite)

• 2 tablespoons Trader Joe’s Pesto Alla

Genovese

• 2 tablespoons of Aioli Garlic Mustard

Sauce (chefs’ choice, optional to use both)

• 2-3 slices Turkey Breast

• One bag spinach

• 2 slices Sliced Havarti Cheese

• Non-stick Cooking Spray

Directions: Soup1. Heat two tablespoons of olive oil in

a large saucepan.

2. Place garlic in pan and sauté garlic

over medium heat.

3. Add canned tomato and broth with

all spices in saucepan.

4. Heat at medium-high temperature.

5. Lower heat to medium only and

add cream, stirring until fully

incorporated.

6. Bring to slight simmer, stirring

constantly. Serve warm.

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Directions: Sandwich1. Spread a tablespoon of pesto and

garlic Aioli sauce on each slice of

sourdough bread.

2. Evenly cover one layer of bread with a

few slices of turkey and Cheese.

3. Cover with the second layer of bread,

and place on a Panini press or cast

iron skillet.

4. Grill over medium heat until brown,

then flip.

5. Grill until both sides of bread are golden

brown and the cheese has melted.

Directions: Crispy Potatoes1. Wash and scrub potatoes.

2. Cut unpeeled potatoes in 1/8 inch slices.

3. Arrange in single layer on cookie sheets.

4. Season lightly with salt.

5. Pour melted butter over potatoes.

6. Top with grated cheeses.

7. Bake at 350 degrees, 45 minutes or until crisp.

8. Drain on paper toweling

Ingredients: Crispy Potatoes• One bag of Idaho potatoes

• 2 (two) cups of grated (blend)

Parmesan/Romano cheeses

• 1.5 cups of unsalted butter

• Salt

• Cookie Sheets

• Paper towels

• Bring to slight simmer, stirring

constantly. Serve warm.

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Ingredients: Fruit Dippers Banana and Pineapple Dipped in Chocolate and sprinkled

with assorted toppings. We used Toffee and pistachio nuts

Ingredients

• 5 large bananas

• Pineapple Spears (pre-cut)

• 10 wooden sticks

• 24 ounces milk chocolate (Note: We used Trader

Joe’s “Pound Plus” Milk chocolate bar)

• One cup of whole milk

• Assorted toppings:

• English Toffee

• Roasted Pistachio Toffee (Note: Or you can buy

other types of sprinkles, nuts, coconut, etc.)

• Baking sheet

• Waxed Paper or Parchment Paper

directions: Fruit Dippers1. Peel the bananas and cut them in half so you have 10 banana pieces. Skewer the cut end of each banana with a

wooden stick, inserting it in until it’s stable. Place Pineapple chunks on wooden stick, too. Line a baking sheet with

parchment or waxed paper, and place the bananas on the baking sheet and freeze until firm, about 1 hour.

2. Place the chopped chocolate in a microwave-safe bowl and melt it in 30-second increments. Stir until the

chocolate is melted and smooth. (Or, if using a Trader Joe’s chocolate, break chocolate bar into pieces and place

in a double boiler)

3. Add milk and continue stirring.

4. When your chocolate is melted and your toppings are ready, remove the bananas and pineapple from the freezer.

5. Hold one banana on a stick over the bowl of chocolate. Use a large spoon (a small ladle works well for this

purpose) and spoon a generous amount of chocolate over the banana, rotating it and spooning on more chocolate

until it’s covered. Repeat with pineapple.

6. Sprinkle toppings on top of bananas and pineapple. Yum!

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Beans and Greens Crostini

Tomato Basil Sauce with Pasta

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ON THE MENU

Making the World a Healthier Place,

One Delicious Dish at a Time

We met Anastasia, a manager & instructor for The Kid’s Table in October. Her passion for teaching people of all ages brought us together in October. Anastasia got her culinary degree from The Cooking and Hospitality Institute of Chicago, Le Cordon Bleu in 2003, then spent four years working in restaurants around Chicago, getting experience in a variety of cuisines. She discovered The Kids’ Table in 2007, just a few months after it opened, and has been working there ever since. Born and raised in Wicker Park, she loves being a part of this unique community organization.

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Ingredients: Tomato Basil Sauce• 4 plum tomatoes

• 1 large clove garlic, minced

• 1 T olive oil

• 2 T tomato paste

• 4 large fresh basil leaves

• 3 sprigs fresh thyme

• ½ tsp. sugar

• ½ tsp. salt

• pinches black pepper

directions: Tomato Basil Sauce1. Boil a pot of water and put tomatoes in till they are

covered.

2. When the skin breaks, take them out and cool them.

3. Peel off skin.

4. Put into a bowl and mash.

5. In a saucepan, heat olive oil.

6. Saute the garlic until it smells good.

7. Add tomatoes, paste, basil, thyme, sugar, salt, and pepper.

8. Stir and bring to a boil, then simmer over low heat for

10 minutes.

9. Put over pasta and enjoy!

Directions: Beans & Greens Crostini1. Toast bread slices lightly in a toaster oven.2. Chop shallots and mince garlic.3. Grate cheese.4. Take stems off spinach.5. Saute shallots and garlic for 3 minutes in 1 T olive oil.6. Add spinach and cook till bright green 1-2 minutes.7. Stir in ⅛ tsp. salt and pinches of pepper, remove from heat.8. Meanwhile, put beans, 2 T olive oil, 1 T vinegar, salt and a few pinches of

pepper together and mix well.9. Tear parsley leaves from stems and add to mixture and stir.10. Cut clove of garlic in half and rub one side of each slice of toast.11. Brush this side with olive oil,12. Put the sauteed spinach on the toast, then spoon the beans over the greens.

Ingredients: Beans & Greens Crostini• 16 slices whole wheat baguette sliced on the diagonal• 1 shallot, halved• 3 cloves garlic• 5 oz. fresh spinach• ¼ cup olive oil• ½ tsp salt• Pinch black pepper• 1 14.5 oz. can white beans, drained and rinsed• 1 T balsamic vinegar• Parsley

• 2 oz. parmesan cheese

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Pumpkin Soup

Fresh Chocolate Chip Cookies

Homeade Pasta Sauce served with Italian

Sausage and Pasta

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ON THE MENU

Midwestern Fall Favorites with Tom LeClaire

Tom LeClaire, the Director of Development for Easter Seals Metropolitan Chicago, came for what turned into a guys-only autumn feast. Tom loves to spend time in the kitchen at home, and shared his love for food and good company with us on a Saturday night in November.

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Directions: Pumpkin Soup1. Chop onion

2. Peel and chop garlic

3. Saute onion and garlic

4. Measure all the other ingredients and combine in

soup pot

5. Put everything in a blender

6. Turn the blender to medium and puree all

ingredients together. Blend until the food is smooth.

7. Put back in a pot, heat slowly

8. Serve and enjoy

Ingredients: Pumpkin Soup• 28 oz chicken broth or veg broth

• 2 - 12 oz cans of solid pumpkin

• 1 large onion

• 6-8 cloves of garlic

• 1 teaspoon of curry

• 1 teaspoon of salt

• 1/4 teaspoon of coriander

• 16 oz of whipped cream or 1/2 & 1/2

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Directions: Pasta Sauce1. Heat olive oil in a large sauce pot over medium heat.

2. Add onion and garlic.

3. Simmer for three to four minutes.

4. Add tomato sauce, sugar, herbs and pepper flakes.

5. Simmer for 20 minutes.

6. Add cream and cook for an additional 10 minutes.

7. Let it cool, until it is comfortable to touch.

8. Blend in the food processor or blender (it will thicken).

9. Mix in with cooked Italian sausage and serve over

pasta.

10. Eat and enjoy!

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Ingredients: Homemade Pasta Sauce• 1 tablespoon olive oil

• 1 onion, diced small

• 2 cloves of garlic

• 2 or 3 of your favorite jars/ cans of tomato sauce

works or your own gravy

• 1 tablespoon sugar

• 1/2 cup of fresh parsley, chopped

• 1/2 cup fresh basil, roughly chopped

• 1 pinch red pepper flakes

• 1 cup of your choice of heavy cream or half & half or milk

(should give it an orange look)

• Salt and pepper to taste

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Directions: Cookies1. Preheat oven to 375° F.

2. Combine flour, baking soda and salt in small bowl.

3. Beat butter, granulated sugar, brown sugar and

vanilla extract in large mixer bowl until creamy.

4. Add eggs, one at a time, beating well after each

addition.

5. Gradually beat in flour mixture. Stir in morsels and nuts.

6. Drop by rounded tablespoon onto ungreased

baking sheets.

7. Bake for 9 to 11 minutes or until golden brown.

8. Cool on baking sheets for 2 minutes; remove to wire

racks to cool completely.

Ingredients:Chocolate Chip Cookies• 2 1/4 cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon salt

• 1 cup (2 sticks) butter, softened

• 3/4 cup granulated sugar

• 3/4 cup packed brown sugar

• 1 teaspoon vanilla extract

• 2 large eggs

• 2 cups (12-oz. pkg.) Semi Sweet Chocolate Chips

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Microwave Pumpkin Cream Pie

Pecan Pie

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ON THE MENU

Thanksgiving PiesJulie and Mike Tracy, founders of JMTF and Urban Autism Solutions are never short on desserts this time of year. When Joe and John Tracy were small, they were not big fans of traditional pumpkin pies. The recipe below is now so popular it’s appearing in kitchen and dining room celebrations around the country, where friends of the family continue to make it and serve it to their own guests. The pecan pie is thrown in here for good measure; simple and easy to recreate, bring one of these along to your family gathering and you’ll always have an invitation for Thanksgiving dinner.

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Ingredients: Pecan Pie• 9 inch pie crust

• 1 cup light corn syrup

• 1 cup packed brown sugar

• 3 eggs, beaten

• ⅓ cup butter melted

• ½ teaspoon salt

• 1 teaspoon vanilla

• 1 cup pecan halves

directions: Pecan Pie1. Heat oven to 350 degrees.

2. In a large bowl, combine the corn syrup, brown sugar

eggs, butter, salt and vanilla.

3. Mix well.

4. Pour into the pie crust.

5. Add a few pecan halves to the top.

6. Bake for 45 minutes and check the pie.

7. Insert a toothpick in the center.

8. If it comes out clean the pie is done.

9. If the crust is gettign too brown, cover it with foil.

10. Top with whipped cream and enjoy!

Directions: Pumpkin Pie1. Get a 2 quart glass casserole dish.2. Separate yolks and put in dish.3. Add milk, pumpkin, yolks, ½ cup water, pudding mix, cinamon, ginger and nutmeg.4. Mix together.5. Put in microwave.6. Microwave on high for 4 minutes.7. Remove and stir.8. Microwave for another 2-3 minutes until the mix is thick.9. Stir occasionally.10. Take out of the microwave and cool for 15 minutes.11. Beat in sour cream.12. Pour the mixture into the pie crust,13. Store in the refrigerator for 2 hours.14. Serve with whipped cream.

Ingredients: Pumpkin Pie• 1 can sweetened condensed milk

• 1 can pumpkin

• 4 egg yolks

• 1 package vanilla flavored pudding mix ( not instant)

• 1 tsp. ground cinnamon

• ½ tsp. ground ginger

• ½ tsp. ground nutmeg

• 1 cup sour cream @ room temperature

• 1 9 inch prepared graham cracker crust

• Whipped cream topping

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Chocolate Sugar Spice Cookies

Sugar Cookies

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ON THE MENU

1212 Celebration Day and Open House

Our first residence for young adults with autism is located on 1212 W. Flournoy Street in Chicago. Since moving in, we’ve taken possession of the 1212 brand. Now, 12/12 is an annual celebration of all the young adults we’ve met at Growing Solutions Farm, our social network, the Rush Autism Assessment Research Treatment Service Center and our supported residence. We invited all of our friends to come visit for a day of celebration and community connection.

Members of our social network made over 15 dozen of these and other cookies at Scarfuri Bakery with Kelly Lynch.We hope you will be inspired to offer hospitality and friendship to others in your communities as we have been able to this past year, through the generous support of

Autism Speaks!

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Directions: Chocolate Spice Cookies1. Heat the oven to 350 degrees F.

2. In a large mixing bowl with a paddle attachment,

mix together the “dry”ingredients from flour to

cocoa.

3. Mix in shortening and butter, mixing until only you

can just see small pieces.

4. Mix in eggs, coffee, and vanilla until mixture is

smooth.

5. Stir in chopped nuts.

6. Make into small balls and put on a cookie sheet.

7. Bake for 12-15 minutes until bottom of cookie is firm.

8. Let the cookies cool.

9. Glaze with icing.

Ingredients: Chocolate Spice Cookies• 14 oz all-purpose flour• 7 oz sugar• 1 tsp. cinnamon• 1 tsp. allspice• 1/2 tsp. cloves• 1/2 tsp. ginger• Orange zest• 3 tsp. baking powder• 1/2 tsp salt• 1/4 c. cocoa• 3 oz shortening• 3 oz butter• 2 eggs• Up to 1/2 c. very strong coffee, cooled• 1 tsp. vanilla• 1/2 chopped nuts

Icing• Powdered sugar• orange zest• And just enough water or orange

juice to be smooth to drizzle.

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directions: sugar cookies1. Sift together flour, baking powder, and salt. Put this

aside.

2. Place butter and sugar in large bowl and beat until

light in color.

3. Add egg and milk and beat to combine.

4. Put mixer on low speed, gradually add flour, and

beat until mixture pulls away from the side of the

bowl.

5. Divide the dough in half, wrap in waxed paper, and

refrigerate for 2 hours.

6. Preheat oven to 375 degrees F.

7. Sprinkle surface where you will roll out dough with

powdered sugar.

8. Remove 1 wrapped pack of dough from

refrigerator at a time, sprinkle rolling pin with

powdered sugar, and roll out dough to 1/4-inch

thick.

9. Move the dough around and check underneath

frequently to make sure it is not sticking.

10. If dough has warmed during rolling, place cold

cookie sheet on top for 10 minutes to chill.

11. Cut into desired shape, place at least 1-inch apart

on greased baking sheet, and bake for 7 to 9

minutes or until cookies are just beginning to turn

brown around the edges.

12. Rotate cookie sheet halfway through baking time.

13. Let sit on baking sheet for 2 minutes after removal

from oven and then move to complete cooling on

wire rack.

14. Decorate and have fun with your favorite shapes!

15. This recipe is actually from Alton Brown and you

can see videos below, we could not post them

here.

Read more at: http://www.foodnetwork.com/recipes/

alton-brown/sugar-cookies-recipe.html

Ingredients: sugar cookies• 3 cups all-purpose flour

• 3/4 teaspoon baking powder

• 1/4 teaspoon salt

• 1 cup unsalted butter, softened

• 1 cup sugar

• 1 egg, beaten

• 1 tablespoon milk

• Powdered sugar, for rolling out dough

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