COLLINS MIXERS RECIPES

Steps:

• Preheat oven to 325 degrees F.
• Spread the pecans on a cookie sheet, and place in the oven for 3 minutes. For even toasting, turn the tray, front to back. Toss the nuts with a metal spatula and bake for another 3 minutes. You'll know they're done when they give off their fragrant aroma, and be sure to check them so they don't become overbaked or charred.
• In a food processor, chop the vanilla wafers into crumbs. Add the pecans and process just until they are finely chopped. In a medium bowl, mix together the crumb-pecan mixture, 1/4 cup of the cocoa, and 1/4 cup of the confectioners' sugar. Add the corn syrup and bourbon. Mix thoroughly. Sift the remaining 1/4 cup cocoa and 1/4 cup confectioners' sugar onto a large plate. Form the crumb mixture into 3/4-inch balls and roll them through the cocoa-sugar to coat. Store in a sealed container for up to 5 days. If necessary, touch them up with a light dusting of the remaining confectioners' sugar.

Steps:

• Bring a large pot of salted water to a boil for the lasagne noodles. 
• To make the sauce: Heat olive oil over medium-high heat in a medium sauce pot, saute garlic and onion until the onions become translucent. Add crushed tomatoes, Italian seasoning and salt and pepper, and stir to combine. Bring to a boil, then reduce heat to low, cover and simmer about 20 minutes, checking periodically to make sure the sauce doesn't burn. 
• Boil the lasagne noodles until al dente, about 15 minutes. Drain and transfer to a large bowl. Toss with olive oil so the noodles don't stick together. Let cool. 
• This lasagne will have 4 layers but 2 different types of cheese layers. One cheese layer will consist of mascarpone, ricotta, Parmesan and egg to bind. Combine these 4 ingredients in a bowl and set aside briefly. Preheat oven to 350 degrees F. 
• Layer 4 to 5 lasagne noodles lengthwise side by side in an ovenproof lasagne dish with edges overlapping. Top with half of the mascarpone/ricotta cheese mixture. (It is easiest to drop evenly spaced spoonfuls of this over the noodles, and then spread it out.) Distribute half of the fresh basil and half of the fresh oregano over the cheese, then layer another 4 or 5 lasagne noodles over the cheese in the same fashion as the first layer of noodles. 
• The second layer of cheese will consist of provolone and mozzarella. Spread half of the provolone cheese slices over the second layer of noodles and sprinkle with half of the mozzarella. Repeat the process with the noodles, remaining mascarpone/ricotta and noodles for the third layer. For the last layer, spread out the remaining noodles, top with remaining provolone, but then ladle the tomato sauce over and finish with the remaining mozzarella. 
• Bake in the oven for 30 minutes, remove and let rest for 10 minutes before slicing. Garnish with fresh basil sprigs.