FAMILY COOKBOOK

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Appetizers

Crab Dip with Crackers: 8 oz. Cream Cheese Dash Worchester sauce 2 tsp. lemon juice 1 Can crab meat- mix and drain well Mix all together- form ball in center of platter, Cover with cocktail sauce. Serve with crackers. Ham and Cream Cheese Pinwheels: 12 oz. Cream Cheese 8 oz. Ham Onions Mix cheese & onions. Microwave for 1 minute to soften. Spread cheese mixture on ham. Roll Together. Refrigerate & cut. Mexican Dip 1 1/2 lbs. ground beef 1 small onion 1 green pepper 1 large jar picante sauce (medium) 16oz. Jar 1 package taco seasoning 1 can refried beans 1 can nacho cheese sauce 1 package shredded cheese 1 package taco seasoned shredded cheese Brown meat, onions, pepper in skillet. Drain. Stir in taco seasoning and picante sauce, simmer for 20 minutes. Layer refried beans in casserole dish bringing up the sides. Pour in meat mixture. Combine all cheeses & put on top of meat. Heat at 350, until cheese melts. Top in the center with sour cream. Serve with nachos, cubed bread or taco boats.

Clam Dip 2 Cans minced clams- drained 1/2 jar horseradish 2 Cup ketchup Dash Worchester sauce Dash lemon juice Mix all together Hot cheesy Spinach Dip 2 tbsp. butter 1/4 Cup chopped onion 2 cloves garlic, minced 1 tbsp. all-purpose flour 1 3/4 cups half & half 2 packages frozen chopped spinach, thawed & drained 1 Can (8oz.) sliced water chestnuts, drained 1 Cup shredded cheddar cheese 1 package (1oz.) dry vegetable soup mix 1/4 cup shredded parmesan cheese Preheat oven 425. Melt butter in large saucepan over medium heat. Add onion & garlic; cook & stir until onion is crisp-tender. 2-3 minutes. Stir in flour; cook & stir an additional minute. Add half & half, cook & stir until mixture boils & thickens, about 2 minutes. Remove saucepan from heat. Stir in spinach, water chestnuts, cheddar & vegetable soup mix. Spoon into baking dish (1 quart). Bake dip until it is bubbly & cheese is melted, 10-15 minutes. Serve warm. Hidden Valley Bacon & Cheddar Dip Mix packet original ranch party dip with sour cream. Add 1/4 cup bacon bits & 1 cup shredded cheddar cheese. Mix together. Clam Fondue 2 tbsp. butter 1 small onion, diced 1/2 cup green pepper, diced 1 cup cheddar cheese cubes 2 tbsp. ketchup 1 tsp. Worcestershire sauce 1/4 tsp. pepper 1 can (7 1/2oz.) minced clams, drained 1 1/2 tsp. sherry (optional)

Taco Dip 8 oz. cream cheese 1 cup salsa 1 can chilies (chopped chili peppers) 1 cup grated cheddar cheese (mix 1/2 cup in mixture, sprinkle remaining on top)

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1 1/2 tsp. sherry (optional) Melt butter in top of double boiler. Add onion & green pepper. Saut until soft but not brown. Add cheese, ketchup, Worcestershire sauce & pepper. Cook until cheese melts. Add clams & sherry. Serve with an assortment of crackers or raw vegetables.

Deviled Eggs with Ham

Bacon & Horseradish Dip

4 eggs Cold water 1/4 cup mayonnaise 1 tsp. Dijon-style mustard Dash white pepper 1 tbsp. drained capers, rinsed 1/4 cup finely chopped baked ham or prosciutto Slivered leaf lettuce, for garnish
Place eggs in 2-quart saucepan. Cover with water. Bring to boiling. Reduce heat & simmer 12 minutes. Rinse well with cold water. Fill pan with more cold water & allow eggs to stand about 30 minutes until cooled. Crack & carefully remove shells. Cut eggs in halves length-wise. Scoop yolks into a bowl. Mash, removing & reserving about 2 tsp. for garnish. Mix mashed egg yokes smoothly with mayonnaise, mustard & pepper. Fold in capers & ham, reserving about 2 tsp. of the ham for garnish. Mount egg yolk mixture in egg whites. Arrange stuffed eggs on serving plate lined with slivered lettuce. Sprinkle with reserved egg yoke & ham.

2 pints sour cream 1 10oz. Jar horseradish 1/2 lb. bacon crisp
Combine all ingredients in a bowl & mix well. The bacon should be crisp & drained very well. Once the bacon is drained, crumble it into small pieces before adding it to the other ingredients.

Fried Zucchini Sticks 1/2 cup all-purpose flour 1/2 tsp. salt 2 eggs 1/4 cup milk 1 1/4 cups, dry flavored bread crumbs 1 1/2 lbs. Zucchini, cut into 2 1/2 x 1/2 inch sticks Oil, for frying Combine flour & salt on waxed paper. Combine eggs & milk in small bowl. Place bread crumbs on second sheet of waxed paper. Coat zucchini with flour mixture; dip in egg mixture; coat with bread crumbs; place on baking sheet. Place sheet in freezer 10 minutes. Heat 1 1/2 inches of oil in an electric frying pan or regular deep skillet to 375. Working in 4 batches, add zucchini to hot oil; fry, turning with slotted metal spoon, until golden brown, 2-3 minutes. Remove with slotted spoon to paper toweling to drain. Serve with tomato sauce if you wish. Makes 8 servings.

Fried Cheese Sticks 8 ounces mozzarella cheese 2 tbsp. all-purpose flour 1 beaten egg 1/2 cup fine dry Italian seasoned bread crumbs Cooking oil or shortening for deep frying Spaghetti sauce (optional) Cut cheese into 2 1/2 x 1/2 x 1/2 inch sticks Roll cheese sticks in flour to coat. Dip in beaten egg & roll in bread crumbs, making sure cheese is completely coated with crumbs. Chill for 2-4 hours or until coating is set. In a heavy saucepan or a deep fryer, heat 2 inches of cooking oil or melted shortening to 375. Fry cheese sticks a few at a time, for 30-45 seconds or until golden brown. Drain sticks on paper towels. Keep them warm in a 300 degree
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paper towels. Keep them warm in a 300 degree oven while frying remaining sticks. Makes about 20.

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Side Dishes

Crispy Potato Wedges 4 Medium potatoes, cut into large wedges 1 tbsp. vegetable oil 1/4 tsp. black pepper 1/8 tsp. salt 2 cloves garlic, minced (optional) Place potatoes in a large bowel; add cold water to cover. Let stand for 15 minutes Preheat oven to 425. Spray baking sheet, set aside. Drain potatoes & dry with paper towels. In a bowel, sprinkle with oil, pepper & salt. Arrange single layer on baking sheet. Bake for 20 minutes, turn potatoes after 10, sprinkle with garlic. Serve immediately. Baked Macaroni & Cheese 3 cups macaroni - boil - set aside 6 tbsp. margarine - melted Add 4 tbsp. flour - mix until creamy Add 4 cups milk - bring to a boil Add 1 lb. extra sharp cheddar cheese Put macaroni into a baking dish & pour cheese over macaroni. Mix good. Bake 1/2 hour to 40 minutes at 350.

Parsleyed Rice Pilaf 1 cup long grain rice 1 tbsp. oil 1 medium onion, finely chopped 1 tbsp. soy sauce 2 tbsp. finely chopped bell pepper 2 tbsp. finely chopped parsley 1 tbsp. tomato paste 2 cups beef or chicken broth Heat oil in a heavy saucepan or Dutch oven. Add onion & saut for 4-5 minutes until onion is tender but not browned. Mix in the rice & stir until evenly coated with oil. Add soy sauce, bell pepper, parsley, tomato paste & broth. Bring to a boil, reduce heat & cover with lid. Cook for about 20 minutes without lifting the lid. Fluff the rice with a fork. Serve immediately.

Swiss Potato Kugel

1 cup finely chopped onion 2 tbsp. butter or margarine 4 cups shredded or diced cooked potatoes (about 4 medium) 2 cups (8oz.) shredded Swiss cheese 1/4 cup all-purpose flour 1 tsp. salt 1/4 tsp. pepper 3 eggs 3/4 cup half & half cream Tomato slices & fresh thyme (optional)

Crab & Cheese Casserole

1/2 lb. cooked crab meat 1/4 cup finely chopped onion 1/2 cup chopped celery 3 tbsp. butter or margarine 2 tbsp. all-purpose flour 1/2 tsp. each salt & dry mustard 1/8 tsp. white pepper 1 1/3 cups milk 1/2 cup each shredded Swiss & cheddar cheese 1/4 cup grated parmesan cheese 2 hard-cooked eggs, sliced Flake crab meat, removing any shell or cartilage. In a medium saucepan cook onion & celery in butter over medium heat until soft. Stir in flour, salt, mustard & pepper. Cook, stirring, until bubbly. Remove from heat & gradually blend in milk. Cook, stirring, until thickened. Add 1/4 cup each of the Swiss, Cheddar & Parmesan
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In a large skillet, saut onion in butter until tender. Remove from the heat; add potatoes. Toss cheese with flour, salt & pepper; add to skillet & blend well. In a small bowl, combine the eggs & cream. Stir into the potato mixture. Spoon into a greased 9-inch square baking dish. Bake, uncovered, at 350 for 20-30 minutes or until golden brown. Cool for 5 minutes; cut into squares. Garnish with tomato & thyme if desired.

each of the Swiss, Cheddar & Parmesan chesses, stirring until melted. Remove cheese sauce from heat. Fold in crab & hard-cooked eggs. Spread crab mixture in greased shallow 1 1/2 quart casserole or 4 individual 1 1/2 cup casseroles. Mix remaining 1/4 cup each Swiss & cheddar cheeses. Sprinkle evenly over crab mixture. If made ahead, cover & refrigerate. Bake, uncovered, at 400 until heated through, browned & bubbly, 10-15 minutes.

Garden Stuffed Baked Potatoes

Twice-Baked Potato 1 slice bacon 2 8oz. Baking potatoes 1/4 cup milk 2 tbsp. sour cream 1 tbsp. chopped green onion 1/2 tsp. salt Dash pepper 1/4 cup shredded cheddar cheese Cook bacon. Crumble coarsely, set aside. With fork pierce potatoes in several places. Cook, on clean paper towel, on high 6-8 minutes; turn potatoes over halfway through cooking. Cut off top fourth of each potato; scoop out potato from shells & tops; reserve shells. In medium bowl, mash potato with milk & next 4 ingredients. Spoon mixture back into shells. Top each with cheese & bacon. Cook on high 2-3 minutes until hot & cheese melts. Makes 2 main-dish servings. 4 russet potatoes 2 tbsp. butter or margarine 1 small onion, chopped 1 (10oz.) package frozen chopped broccoli, thawed drained 1/2 cup ranch salad dressing 1 tbsp. vegetable oil 2 tsp. dried parsley, optional Salt & pepper Preheat oven to 425. Microwave pierced potatoes on high for 12 minutes; bake for 15 minutes. Slice off potato tops. Scoop out pulp, keeping skins intact. Mash pulp in a medium bowl. Heat a small skillet over medium heat; add butter. Add onion & saut until tender, about 5 minutes. Add onion, broccoli, & salad dressing to potato pulp; mix well. Brush outside of potato skin shells with oil. Spoon potato mixture into shells, dividing evenly. Place on baking sheet. Bake potatoes until heated through, about 15 minutes. Sprinkle with parsley; salt & pepper to taste.

Cheesy Broccoli Pockets Cauliflower Cheese Casserole

1 cauliflower, about 1 1/2 lbs. 1 small red pepper, chopped 1 small green pepper, chopped 1 clove garlic, minced or mashed 2 tbsp. cornstarch 1 1/1 cups milk 3 tbsp. butter or margarine 1 tsp. salt 1/4 tsp. pepper 1 cup shredded jack cheese 2 tbsp. fine dry bread crumbs 1 tbsp. melted butter or margarine
Separate cauliflower into flowerettes. Drop into boiling salted water. Cook 5 minutes or until tender crisp; drain. Arrange in a shallow
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1 package (10oz.)frozen chopped brocccoli 2 tsp. olive oil 1 clove garlic, minced 1 cup shredded mozzarella cheese 1/3 cup grated parmesan cheese 2 jarred roasted red peppers, coarsely chopped 1 tbsp. chopped fresh oregano or 1 tsp. dried oregano 1/2 tsp. salt 1/4 tsp. black pepper 1 package (16oz.) frozen pizza dough, thawed Preheat oven to 375. Grease 2 baking sheets. Cook broccoli according to package directions, drain. In a medium skillet, heat oil over low heat. Add

Separate cauliflower into flowerettes. Drop into boiling salted water. Cook 5 minutes or until tender crisp; drain. Arrange in a shallow 2-quart well buttered, baking dish. Heat 1 tbsp. butter in frying pan. Add red & green pepper & garlic. Saut for 1 1/2 minutes. Sprinkle over cauliflower. Mix cornstarch into milk. Add 2 tbsp. butter to frying pan. Stir in milk & cornstarch mixture; cook, stirring, until thickened. Add salt, pepper & cheese. Stir until cheese is blended in. Pour over vegetables. Mix bread crumbs & butter; sprinkle on top of casserole. Bake at 350 for 25 minutes.

Preheat oven to 375. Grease 2 baking sheets. Cook broccoli according to package directions, drain. In a medium skillet, heat oil over low heat. Add garlic; saut for 2 minutes. Add broccoli; cook, stirring until moisture has evaporated, about 3 minutes. Remove from heat; cool slightly. In a medium bowl, combine broccoli mixture, mozzarella, parmesan, roasted peppers, oregano, salt & pepper; mix well. On a lightly floured surface, divide dough into 8 pieces; roll out each piece to form a 6-inch circle. Spoon an equal amount of broccoli mixture in the center of each circle. Fold dough over filling to form a half circle. Press edges with a fork to seal; prick a few holes in pocket tops. Place pockets on prepared baking sheets. Bake until golden, about 25 minutes. Serve immediately.

Au Gratin Potatoes 2 lbs. potatoes 1 chopped onion 1/4 cup butter 1 tbsp. flour 1 tsp. salt 1/4 tsp. pepper 2 cups milk 2 cups shredded cheese 1/4 cup fine bread crumbs Melt butter, stir in onion. Add flour, salt, pepper & stir until bubbly. Stir in milk & 1 1/2 cups cheese (keep 1/2 cup for topping). Heat til boiling for 1 minute. Place potatoes in uncovered casserole. Pour sauce of over potatoes. Cook uncovered 1 hour 20 minutes @ 325 or 1 hour @ 375. Mix cheese & bead crumbs, sprinkle over top. Bake 15 - 20 minutes longer.

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Soups & Salads

Broccoli-Cheddar Soup

Marinated Broccoli & Tomato Salad

5 cups water 1 bunch broccoli (about 1 1/2 lbs.) 2 onions chopped 1/3 cup long grain white rice 2 cups milk, add 1 more cup for thinner soup 1 tsp. salt 1/4 tsp. black pepper 2 cups cheddar cheese 2 tbsp. spicy brown mustard
Bring 5 cups of milk to a bowl in a large sauce pan. Cut 6 broccoli flowerets in quarters. Cook in boiling water for about 4 minutes. Remove and reserve for garnish. Cut the stems off remaining broccoli; peel with vegetable peeler. Coarsely chop broccoli & add to water in sauce pan with onion, rice, milk salt & pepper. Simmer for about 20 minutes or until vegetables are tender. Blend together. Add cheese & mustard, mix until smooth. Return to sauce pan. Add more milk if desired. Gently reheat over low heat; do not boil. Garnish with reserved broccoli.

1 bunch fresh broccoli (1 lb.) 1/4 lb. fresh mushrooms 3/4 cups drained pitted olives 1 cup cherry tomatoes
Dressing: 1/3 cup olive or salad oil 1 tbsp. white wine vinegar 1 tbsp. lemon juice 2 tbsp. chopped fresh parsley 1 green onion, minced 1 clove garlic, minced 1/2 tsp. salt 1/4 tsp. freshly ground pepper

Trim flowerets from broccoli, you should have about 1 quart. Reserve stems for another use. Drop broccoli flowerets into boiling salted water for 1 min. or just until they turn bright green; drain. Trim mushrooms stems to 1/2 inch. Combine broccoli, mushrooms, olives & cherry tomatoes in bowl. Measure oil, vinegar, lemon juice, parsley, onion, garlic, salt & pepper into small bowl. Whisk until blended. Pour dressing over vegetable mixture. Turn gently to coat vegetables. Cover & refrigerate 3 hrs. or more until ready to serve.

Quick Minestrone
2 slices bacon, cut in think strips 1 large onion, finely chopped 1/4 lb. mushrooms, sliced 1 clove garlic, minced or pressed 2 medium carrots, thinly sliced 1 large can (49 1/2oz,) chicken broth 1 can (1 lb.) tomatoes 1 tsp. each, salt & dried basil leaves 1/4 tsp. each, dried thyme leaves & white pepper 4 oz. spaghetti or vermicelli 1/2 lb. snap peas or edible pod peas, ends & strings removed 1/4 cup chopped parsley & grated parmesan cheese In a 5 quart kettle, cook bacon over medium heat until it begins to brown; mix in onion, mushrooms, garlic, & carrots. Cook stirring, until onion is soft. Add broth, tomatoes (coarsely chopped with liquid), salt, basil, thyme, & pepper. Bring to boiling. Cover, reduce heat, & simmer 15 minutes. Bring soup to boil, add pasta. Bring again to boil,
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Old-Fashion Potato Salad 1/2 cup Hellmann's or best foods real mayonnaise 1/3 cup minced onions 2 tbsp. white vinegar 2 tsp. salt 1/8 tsp. pepper 1 hard-cooked egg chopped 1 1/2 lbs. potato (about 3 cups) chopped, pealed & cubed 1/2 cup sliced celery Paprika In medium bowl, stir together first 6 ingredients. Add potatoes & celery; toss, coat well. Cover; chill at least 4 hours. Sprinkle with paprika.

Add broth, tomatoes (coarsely chopped with liquid), salt, basil, thyme, & pepper. Bring to boiling. Cover, reduce heat, & simmer 15 minutes. Bring soup to boil, add pasta. Bring again to boil, & cook, uncovered, stirring occasionally, until nearly tender, about 10 min. Add peas & parsley, & boil for 2 min. Taste, add salt, if needed. Serve soup with cheese.

Minestrone 1 lb. ditalini or other small pasta 1 large onion, chopped fine 4 tbs. olive oil 3 cups chopped string beans chopped parsley 5 quarts water grated parmesan cheese 1 stick butter 6 stalks celery, diced 3 large potatoes, peeled & diced 1 cup fresh or 1 can drained peas 1 can kidney beans 1 can tomatoes 2 cloves garlic
Saut onions in the oil & butter in a deep pot. Add the rest of the fresh vegetables, cover , & simmer for 10 minutes, until potatoes are tender. Add the water & the rest of the ingredients, except for the cheese. Season to taste. Add the pasta 10 minutes before you are ready to serve. Serve hot, with cheese sprinkled over the top.

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Bread
Banana-Walnut Bread Apple Streusel Muffins

1 1/3 Cups all-purpose flour 1 1/4 tsp. baking powder 1/2 tsp. salt 1/4 tsp. baking soda 1/3 Cup shortening 1/2 cup sugar 2 eggs 2 small, ripe bananas, mashed 1/2 cup walnuts, chopped
Preheat oven to 350. Combine first 4 ingredients. Cream Shortening & sugar. Beat in eggs and bananas. Stir in flour Mixture & walnuts until just moistened. Spoon into 8x4" Loaf pan. Bake 45 minutes.

2 cups flour topping: 1 cup sugar sugar baking powder 1 1/4 tsp. cinnamon cinnamon 1/2 tsp. salt butter 1/2 tsp. baking soda 2 large eggs, beaten 1 cup sour cream 1/4 cup butter, melted 1 cup finely diced apples

Streusel
1/4 cup 1 tbsp. 3 tbsp. flour 1/4 tsp. 2 tbsp.

Zucchini Bread
3 eggs 1 tsp. vanilla 1 cup oil 2 cups grated zucchini 1 tsp. baking soda 3 cups flour 1 3/4 cups sugar 1 1/2 tsp. baking powder 2 tsp. cinnamon 1 tsp. salt

In a large bowl, stir together flour, sugar, baking powder, cinnamon, salt & baking soda; set aside. In small bowl, beat eggs, sour cream & butter. Add all at once to dry ingredients along with apples. Stir just until moistened. Fill well greased muffin tins, 3/4 full. Combine topping ingredients; sprinkle on top of muffins. Bake at 400, for 20-25 minutes.

Beat eggs & oil; combine flour mixture & zucchini . Put in greased loaf pans (9x5x3). Bake at 325 for 1 hour.
Banana Nut Muffins 2 cups all-purpose flour 1/4 cup sugar 1 tbsp. baking powder 1/2 tsp. salt 1 cup milk 1 egg, beaten 1/3 cup vegetable oil 3/4 cup smashed banana 1/2 cup chopped walnuts

Buttermilk Biscuits 2 cups all-purpose flour 1 tbsp. baking powder 3/4 tsp. salt 1/2 tsp baking soda 5 tbsp. chilled solid vegetable shortening 1 cup buttermilk Preheat oven 425. In a large bowl, sift together flour, baking soda, salt, & baking soda. Cut the shortening into the flour mixture until coarse crumbs form. Add the buttermilk, tossing with a fork until a dough forms. Turn dough out onto a lightly floured surface. Gather into a disk. Knead lightly a few times, just until smooth. (the dough can
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Preheat oven to 400. Grease a 12 cup muffin pan. Sift flour, sugar, baking powder & salt into a medium bowl; make a well in the center. Mix milk, egg, oil, banana & walnuts in a small bowl. Pour mixture into well. Mix batter just until moistened; do not over mix. Spoon batter into prepared muffin cups.

Turn dough out onto a lightly floured surface. Gather into a disk. Knead lightly a few times, just until smooth. (the dough can be made up to 2 hours ahead, wrapped in plastic wrap & refrigerator until ready to use) Pat the dough to 3/4" thick, cut into biscuits. Place the biscuits 2" apart, on an ungreased baking sheet. Bake the biscuits until golden, 12-15 minutes. Serve hot.

Mix batter just until moistened; do not over mix. Spoon batter into prepared muffin cups. Bake until muffins are golden brown, about 15 minutes.

Cinnamon Walnut Horns

Butter Crescents

1 1/2 cups milk 1/2 cup butter or margarine 3 eggs 1/2 cup sugar 1 package active dry yeast 1/ cup warm water 6 cups all-purpose flour
Filling: 1/2 cup soft butter or margarine 1/2 cup sugar 2 tbsp. cinnamon 1 cup chopped walnuts

1/2 cup milk 1/2 cup (1 stick)butter, softened 1/3 cup granulated sugar 1/2 tsp. salt 1 package active dry yeast 1/2 cup warm water 1 large egg, lightly beaten 3 1/2-4 cups all-purpose flour Glaze: 1 large egg, lightly beaten
In a saucepan, heat milk until bubbles appear around edges of pan. Combine butter, sugar & salt. Add hot milk; stir well. Cool to lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until foamy, 5-10 minutes. Beat yeast & egg into the milk mixture at low speed. Beat in 2 cups of flour at low speed until smooth. Continue beating until thick. Mix in enough remaining flour until dough pulls away from the sides of the bowl. On a floured surface, knead dough very gently until smooth & elastic, 2-3 minutes. Place in a large greased bowl, turning to coat. Cover loosely with a damp cloth; let rise in a warm place until doubled, 1 hour. Punch down dough. On a floured surface, divide dough in half. Cover with a damp cloth; let rest for 10 minutes. Grease 2 baking sheets. Using a floured rolling pin, roll 1 dough half into a 12" circle. Cut circle into 6 wedges. Starting at side opposite point, roll up each wedge. Place, point-sides down on prepared baking sheets. Curve ends to form crescents. Repeat with remaining dough half. Cover loosely with a damp cloth; let rise in a warm place until almost doubled, 30 minutes. Preheat oven to 400. Brush crescents with glaze. Bake until golden, 15 minutes. Makes a dozen.

Glaze: 1 egg, beaten 2 tbsp. milk In a large bowl, combine hot milk & butter. Stir until butter is melted. Cool. Add sugar & eggs. Dissolve yeast in the warm water. Let stand 5 minutes until bubbly. Add to milk mixture. Beat in flour, by hand or with heavy duty mixer, keeping dough satiny. Cover & refrigerate for 2 hours or up to 4 days. Divide dough into 4 parts. On floured surface, roll each part at a time to make 12" circles. Spread each quarter with 1/4 of the butter. Mix sugar & cinnamon. Sprinkle 1/4 of it over the butter. Sprinkle with 1/4 of the walnuts. Cut into 8 equal wedges. Roll each wedge starting with the wide end to make a crescent shape. Place on greased cookie sheet. Let rise until puffy, 45 minutes to 1 hour. Mix egg & milk to make glaze. Brush rolls with the mixture. Bake at 375, for 15-20 minutes. Makes about 32 rolls.
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rolls.

Foccacio

1 recipe pizza dough olive oil salt, pepper, oregano 1 small onion, sliced thin grated parmesan cheese
Roll the dough out to cover a cookie sheet, that is lightly oiled. Sprinkle the onions over the top, & season. Bake at 350 degrees for 10-15 minutes, until browned. Sprinkle parmesan cheese over the top, cut into sections, & serve. You can also put, sliced peppers, broccoli or mushrooms on the bread.

Sweet Cinnamon Biscuits

Bruschetta
1 narrow Italian or French loaf of bread 1 head garlic, cut in 1/2 crosswise 2 tablespoons extra-virgin olive oil Kosher salt and pepper Preheat oven on broiler setting. Place a rack approximately 6 inches from broiler. Slice the loaf of bread, on the bias, into 3/4-inch slices. Place bread in oven on sheet pan and broil until golden brown on both sides, approximately 2 minutes for the first side and 1 to 1 1/2 for second side. Remove to a platter and rub each slice of bread with the garlic and then brush with olive oil. Sprinkle with salt and pepper and serve immediately.

2 cups sifted all-purpose flour 1 tbsp. baking powder 1 tsp. salt 1/4 tsp. baking soda 1/4 cup vegetable oil 3/4 cup buttermilk 8 tbsp. (1 stick) butter, softened 3/4 cup granulated sugar 1 tsp. cinnamon 1 cup milk, optional Combine flour, baking powder, salt & baking soda in a medium bowl & mix well. Stir in vegetable oil. Add buttermilk & stir just until blended. Knead the dough on a lightly floured surface until smooth. Roll dough into a 15x8-inch rectangle. Preheat the oven to 400. Grease a 9-inch round baking pan lightly. Spread butter over the dough. Combine granulated sugar & cinnamon in a small bowl & mix well. Sprinkle over butter. Roll up rectangle, jelly roll fashion, starting from one long side. Pinch seam to seal. Cut the roll into 1 1/2-inch slices. Arrange the slices, cut side up, in prepared baking pan. Bake until lightly browned, about 15-20 minutes. Remove from oven. Pour milk over top if desired. Serve hot.

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Pasta
Old-World Manicotti 12 large manicotti shells 4 cups shredded mozzarella cheese 2 cups ricotta cheese 6 tbsp. chopped fresh basil or 2 tbsp. dried basil Spaghetti sauce 1/2 cup grated parmesan or Romano cheese Preheat oven to 350. Spray 13x9-inch baking dish with non-stick cooking spray. Cook pasta, drain, rinse with cool water. Let pasta dry. For filling, in medium bowel, stir together 3 cups mozzarella with the ricotta & basil. Using a tsp. carefully stuff pasta shells with prepared cheese mixture. Spoon 2 cups spaghetti sauce into prepared baking dish. Arrange stuffed pasta over sauce. Pour remaining sauce over top of pasta. Sprinkle with remaining mozzarella. Bake manicotti for 15 minutes. Sprinkle with the parmesan; bake for 10 minutes longer. Pasta Roma Bake 4 cups medium pasta shells 10 oz. package fresh spinach, chopped 3 cups cheddar cheese, grated 1 cup sour cream 3/4 cup,1 13oz. can artichoke hearts in brine, drained & quartered 1/2 cup, 1 14oz. can Italian-style stewed tomatoes Cook pasta in boiling water. After 5 minutes, add spinach & cook both until pasta is done, about 6-8 minutes. Drain, rinse in cold water. Combine pasta & spinach mixture with remaining ingredients. Spoon into a greased 3-quart casserole dish & bake at 350 for 30-35 minutes. Fettuccine Alfredo 1 lb. fettuccine noodles 1 cup butter, softened 1/2 cup grated parmesan fresh parsley fresh pepper to taste if desired Drop the fettuccine into boiling salted water, & cook until tender, about 3-5 minutes, drain. Place half of the butter into a bowl. Add the noodles, & then put the rest of the butter in small pieces on top. Toss. Sprinkle with cheese & serve garnished with a little parsley.

2-Cheese Linguine 1 package linguine 2 tbsp. butter or margarine 3 tbsp. all-purpose flour 1/4 tsp. salt 1/8 tsp. pepper 1 1/2 cups milk 3/4 cup shredded mozzarella cheese 1/4 cup shredded parmesan cheese 2 tbsp. lemon juice Cook linguine. In a skillet over low heat, melt butter. Stir in flour, salt & pepper until smooth. Gradually stir in milk. Bring to a boil; stir until thickened. Remove from the heat. Combine cheeses; toss with lemon juice. Add to the sauce; stir until cheese begins to melt. Drain linguine; add the cheese sauce & toss to coat.

Easy Rotelle and Mushroom 1/2 cup chopped onion 1 clove garlic, minced 2 tbsp. butter 2 1/3 cup (8oz.) can mushroom with liquid 2 1/2 cups water 3 beef bouillon cubes 4 cups (8oz.) rotelle, uncooked 1/2 cup chopped parsley Salt & peeper to taste Saut onion & garlic in butter until tender, but not brown. Add mushrooms with liquid, water & bouillon, bring to a boil. Stir in uncooked rotelle. Reduce heat to low, cover & simmer 15 minutes or until rotelle is tender. Stir in parsley, salt & pepper.

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until rotelle is tender. Stir in parsley, salt & pepper. 4-6 servings.

Rigatoni with Broccoli Cheese Filled Jumbo Shells 1 package (12oz.) jumbo shells, uncooked 4 cups (2 lbs.) ricotta cheese 2 cups (8oz.) shredded mozzarella cheese 3/4 cup grated parmesan cheese 3 eggs 1 tbsp. chopped fresh parsley 3/4 tsp. oregano 1/2 tsp. salt 1/4 tsp. pepper 3 1/2 cups (32oz. jar) spaghetti sauce Cook jumbo shells according to package directions; drain. Cool in single layer on wax paper or aluminum foil. In large bowl combine cheeses, eggs, parsley, oregano, salt & pepper. Fill each shell with about 2 tbsp. cheese mixture. Spread a thin layer of sauce on bottom of rectangular pan, 13x9x2-inches. Place filled shells, open side down, in single layer in pan; cover with remaining sauce. Sprinkle with additional parmesan cheese, if desired. Cover with aluminum foil; bake at 350 about 35 minutes or until hot & bubbly. Fills about 36 shells. 10-12 servings. 8 tbsp. vegetable oil 1-3 cloves garlic, minced 1 bunch broccoli, separated into florets 1 cup chicken broth 4 tbsp. fresh basil, coarsely chopped 1 lb. rigatoni, cooked as package directs 1 tbsp. fresh parsley, minced 1/8 tsp. pepper Parmesan cheese to taste Cook rigatoni. In a large skillet heat oil. Gently saut garlic until golden brown. Add broccoli to garlic oil, tossing to coat. Add chicken broth, cover tightly & simmer until broccoli is tender. Add 2 tbsp. fresh basil & drained rigatoni to skillet, mix thoroughly. Transfer to hot dish. Sprinkle with parsley, pepper, parmesan cheese & remaining basil. Serves 4.

Angel Hair Pasta with Chicken 2 tbsp. olive oil, divided 2 skinless, boneless chicken breast halves, cut into 1inch cubes 1 carrot, sliced diagonally into 1/4-inch pieces 1 (10oz.) package frozen broccoli florets, thawed 2 cloves garlic, minced 12 ounces angel hair pasta 2/3 cup chicken broth 1 tsp. dried basil 1/4 cup grated parmesan cheese Heat 1 tbsp. oil in a medium skillet over medium heat; add chicken. Cook, stirring, until chicken is cooked through, about 5 minutes. Remove from skillet & drain on paper towels. Heat remaining oil in same skillet. Begin heating water for pasta. Add carrot to skillet; cook; stirring, for 4 minutes. Add broccoli & garlic to skillet; cook, stirring, for 2 minutes longer. Cook pasta according to package directions. While pasta is cooking, add chicken broth, basil & parmesan to skillet. Stir to combine. Return chicken to skillet. Reduce heat & simmer for 4 minutes. Drain pasta. Place in a large serving bowl. Top with

Seafood Primavera 1/4 cup lemon juice from concentrate 2 tsp. cornstarch 1/4 tsp. salt 1/2 lb. each, scallops & raw shrimp, peeled & deveined 1/4 cup margarine & butter 8 ounces fresh mushrooms, sliced 1 cup thinly sliced carrots 3 cloves garlic, finely chopped 1/2 tsp. thyme leaves 4 ounces fresh pea pods 1/4 cup sliced green onions 2 tbsp. dry sherry, optional

Combine lemon juice, cornstarch & salt; mix well. Add scallops & shrimp. Cover; marinate in refrigerator 30 minutes. In large skillet, over high
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Combine lemon juice, cornstarch & salt; mix well. Add scallops & shrimp. Cover; marinate in refrigerator 30 minutes. In large skillet, over high heat, cook & stir mushrooms, carrots, garlic & thyme in margarine until tender-crisp, about 8 minutes. Add seafood mixture; cook & stir 5-8 minutes until seafood is opaque. Add pea pods, onions & sherry if desired; heat through. Serve over hot cooked pasta. Refrigerate leftovers. Make 4 servings.

pasta is cooking, add chicken broth, basil & parmesan to skillet. Stir to combine. Return chicken to skillet. Reduce heat & simmer for 4 minutes. Drain pasta. Place in a large serving bowl. Top with chicken & vegetable mixture. Serve immediately.

Linguine with Clam Sauce 1 large onion, finely chopped 3 tbsp. olive oil or salad oil 2 cloves garlic, minced or pressed 2 cans ( 4 1/2oz.) each, whole clams 1/2 lb. linguine or another flat pasta 2 tbsp. soft butter or margarine Salt & white pepper 1/2 cup chopped parsley Cook onion in heated oil in large frying pan over medium heat until soft. Add garlic. Cook, stirring, about 1 minute. Drain clams, reserving liquid. Add clam liquid to onion mixture. Cook, stirring occasionally, until most of the liquid has evaporated. Meanwhile, cook linguine in boiling salted water according to package directions, until barley tender. Drain well. Mix slightly with butter & spoon onto a warm platter. Add clams to sauce. Season with salt & pepper. Stir in parsley. Cook just until heated through, 1-2 minutes. Spoon clam sauce over linguine.

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Chicken
Monday, December 03, 2007 9:53 AM

Hearty Chicken Pot Pie 1 can condensed chicken broth 1 1/3 cups water 4 medium carrots, thinly sliced (about 1 1/2 cups) 3 medium red potatoes, diced (about 1 1/2 cups) 2 tbsp. olive oil 2 cups quartered medium mushrooms 1 medium onion, chopped 1 cup frozen peas 1/3 cup all-purpose flour 1 unbaked 9-inch pie crust 2 1/2 cups chopped cooked chicken (makes 6 servings)

Chicken Enchiladas 2 cups chopped cooked chicken or turkey 1 cup chopped green bell pepper 1 package (8oz.) cream cheese cubed 1 jar (8oz.) salsa 8 (6-inch) flour tortillas 3/4 lbs. (12oz.)Velveeta cheese spread, cut up 1/4 cup

(makes 4-6 servings) Stir chicken, bell pepper, cream cheese & 1/2 cup salsa in saucepan on low heat until cream cheese is melted. Spoon 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-side down, in lightly greased 12x8inch baking dish. Stir process cheese spread & milk in saucepan on low heat until smooth. Pour sauce over tortillas; cover with foil. Bake at 350 for 20 minutes. Pour remaining salsa over tortillas. Creamy Chicken Alfredo
1/4 cup all-purpose flour 6 boneless, skinless chicken breasts 1/2 tsp. salt 2 tbsp. olive oil & 1 tsp. olive oil 3 garlic cloves, minced 1 tbsp. minced onion 1 1/2 cups whipping cream 1/3 cup grated parmesan cheese 1/2 tsp. black pepper 1 tbsp. chopped fresh parsley

Combine broth, 1 cup water, carrots & potatoes in a medium saucepan. Bring to a boil; reduce heat & simmer over low heat 10 minutes. Preheat oven to 425. Heat oil in a large skillet over medium heat. Add mushrooms & onion; saut until softened , about 5 minutes. Stir in broth mixture & peas. Whisk remaining 1/3 cup water into the flour until smooth; whisk into vegetable mixture. Increase heat to mediumHigh; bring to a boil. Spread out piecrust on floured surface. Measure & roll, If necessary, to fit in 1-inch larger than top of a 2quart shallow baking dish. Stir chicken into vegetable mixture & transfer to a baking dish. Place crust over filling; trim. Cut a hole in center. Bake until filling is bubbly & crust is browned, about 20 minutes.
Oven-Baked Chicken Parmesan

4 boneless skinless chicken breasts 1 egg, slightly beaten 3/4 cup Italian seasoned bread crumbs Pasta sauce 1 cup shredded mozzarella cheese (about 4oz.)
Preheat oven 400. Dip chicken in bread crumbs, coating well.
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Preheat oven to 375. Place flour in a shallow dish. Sprinkle chicken with salt; coat with flour. Heat 2 Tbsp. olive oil in a large skillet over medium-high heat until hot. Add chicken; cook, turning once, until golden brown, 2-4 minutes per side. Remove from skillet; place in a 13x9 baking dish. Heat remaining olive oil in same skillet over medium heat until hot. Add garlic & onions, cook 1-2 minutes. Increase heat to medium-

Preheat oven 400. Dip chicken in bread crumbs, coating well. In 13x9-inch glass baking dish, arrange chicken. Bake uncovered about 1 hour. Pour sauce over chicken, then top with cheese. Bake an additional 10 minutes. Serve with pasta.

Heat remaining olive oil in same skillet over medium heat until hot. Add garlic & onions, cook 1-2 minutes. Increase heat to mediumhigh; add whipping cream, parmesan & pepper. Cook until sauce is bubbly & slightly thickened, 2-3 minutes. Spoon sauce over chicken in dish. Bake chicken until no longer pink. Sprinkle with parsley.

Campbell's Chicken & Broccoli Alfredo

Creamed Chicken & Biscuits 1/2 large onion 1 1/2 tsp. butter 4 cups chopped cooked chicken 1 can cream of chicken soup 1 cup sour cream 1/2 cup milk 1/2 cup chopped pimiento 1 cup shredded mild cheddar cheese 6 frozen biscuits, thawed Preheat oven to 350. Grease bottom and sides of 11x7-inch baking dish. Chop the onion. Heat butter in a small nonstick skillet over medium-high beat until melted. Stir in onion. Saut until tender. Combine onion, chicken, soup, sour cream, milk & pimiento in a medium bowel & mix well. Spoon mixture into prepared baking dish. Bake for 15 minutes. Remove from oven. Sprinkle baked layer with 3/4 cup of the cheddar. Arrange biscuits in single layer over top. Sprinkle with remaining cheddar. Bake until biscuits are golden brown & the sauce is bubbly, about 20 minutes longer.

6 oz. uncooked fettuccine 1 cup fresh or frozen broccoli flowerets 2 tbsp. butter or margarine 1 lb. skinless, boneless chicken breasts, cubed 1 can condensed cream of mushroom soup 1/2 cup milk 1/2cup grated parmesan cheese 1/4 tsp. freshly ground pepper
Prepare fettuccine according to package directions. Add broccoli for last 4 minutes of cooking time. Drain. In skillet over medium-high heat, heat butter. Add chicken & cook until browned, stirring often. Add soup, milk, cheese, pepper & fettuccine mixture & cook through, stirring often. Serves 4

Chicken Alla Cacciatore

1 roasting chicken, cut into small pieces 2 small onions, chopped 5 tbs. olive oil 1 clove garlic, crushed & chopped 1 cup canned tomatoes 1 cup sliced mushrooms 1 large green pepper, cleaned & sliced salt & pepper to taste fresh parsley to garnish

Oven Bag Chicken 2 tbsp. flour 1 package chicken gravy mix (1oz.) 1/4 tsp. garlic powder 1 1/2 cup water 6 skinless chicken Seasoned salt & pepper 4 carrots, sliced 2 celery, sliced Preheat oven 350.
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Brown the onions & garlic in a deep pan. Add the chicken & season to taste while browning. Add the remaining ingredients except for the mushrooms, stir, cover & simmer for 40 minutes. Add the mushrooms & simmer for 10-15 minutes more, until the mushrooms & chicken are tender. Serve hot.

Preheat oven 350. Shake flour in bag. Put bag in baking dish. Add gravy mix, garlic Powder & water-blend. Sprinkle chicken with seasoned salt & pepper-place in bag. Place carrots & celery in bag around Chicken-close bag, tie & cut 6 slits in top. Bake until chicken is Tender. 45-50 minutes.

Fried Chicken
1 whole chicken, cut into pieces 1 cup flour Salt to taste Black pepper to taste 1 tsp. paprika 1 quart vegetable oil

Season chicken pieces with salt, pepper & paprika. Roll in flour. Add 1/2 inch to 3/4 inch oil to a large skillet. Heat to 365. Place chicken pieces in hot oil. Cover & fry until golden turning once. Drain on paper towels.

Chicken Marsala 1/2 cup all-purpose flour 1 tablespoon Essence, recipe follows 2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin 1 tablespoon olive oil 4 tablespoons butter 3 cups sliced mushrooms (cremini, oyster, shiitake) 3/4 cup Marsala 1 cup chicken stock Salt and freshly ground black pepper Chopped chives, for garnish In a shallow bowl or plate combine the flour and Essence and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour. Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the
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thickened slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste. Garnish with chopped chives and serve immediately. Essence (Emeril's Creole Seasoning): 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Combine all ingredients thoroughly and store in an airtight jar or container. Yield: about 2/3 cup

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Meat

Green Pepper Steak 1 lb. beef chuck or round, fat trimmed 1/4 cup soy sauce 1 clove garlic 1 1/2 tsp. grated fresh ginger or 1/2 tsp. ground ginger 1/4 cup salad oil 1 cup green onion, thinly sliced 1 cup red or green peppers cut into 1-inch squares 2 stalks celery, thinly sliced 1 tbsp. cornstarch 1 cup water 2 tomatoes, cut into wedges With a very sharp knife cut beef across grain into strips, 1/8-inch thick. Combine soy sauce , garlic, ginger. Add beef. Toss & set aside while preparing vegetables. Heat oil in large frying pan or wok. Add beef & toss over high heat until browned. Taste meat. If it is not tender, cover & simmer for 30-40 min. over low heat. Turn heat up & add vegetables. Toss until vegetables are tender crisp, about 10 min. Mix cornstarch with water. Add to pan; stir & cook until thickened. Add tomatoes & heat through.

Tender Pot-Roasted Beef 1 (2lb.) bottom round or roast, trimmed Juice of 1 lemon 1 oven cooking bag 2 onions, thinly sliced 8 baby carrots 2 medium potatoes, peeled, quartered 4 stalks celery, sliced 1 green bell pepper, chopped 1 tsp. dry mustard 1 tsp. dried thyme 2 cups tomato juice Place beef in a shallow roasting pan. Sprinkle beef with lemon juice; pierce with a fork. Cover & refrigerate until ready to roast. Preheat oven to 350. Prepare beef in oven cooking bag according to package directions. Return to roasting pan. Arrange onions, carrots, & potatoes around beef. Top with celery & bell pepper. Sprinkle beef with garlic, mustard & thyme. Pour tomato juice around beef in cooking bag. Seal bag; cut slits. Roast for 1 hour or until very tender. Remove beef from oven cooking bag. Let stand, covered for about 5 minutes, cut into slices. Arrange vegetables around beef on a serving platter.

Pepper Sirloin Steak 1 (2 1/2 lb.) sirloin steak, 1 1/2 inches thick 1/2 cup butter or margarine 1/4 cup chopped fresh parsley or 4 tsp. dried parsley 1/4 cup minced onion 2 tbsp. Worcestershire sauce 1 tsp. freshly ground pepper 1/2 tsp. dry mustard Lightly score edges of steak at 1-inch intervals. Preheat grill or broiler. Combine butter, parsley, onion, Worcestershire sauce, pepper & mustard in a small saucepan. Heat, stirring continually, over low heat, until butter melts. Reserve
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Marinated Spicy Jerk 8 lb. beef round or flank steak 6 tsp. salt 4 tsp. pepper 4 tsp. chili powder 4 tsp. garlic powder 4 tsp. onion powder 2 tsp. cayenne pepper 2 tsp liquid smoke 1 cup water 3/4 cup soy sauce 1/2 cup Worcestershire sauce Trim all the fat off the meat & cut into 1/4 inch thick strips. Mix other ingredients together in a bowl.

Combine butter, parsley, onion, Worcestershire sauce, pepper & mustard in a small saucepan. Heat, stirring continually, over low heat, until butter melts. Reserve 1/4 of the mixture. Place steak on grill or broiler pan. Brush steak with butter mixture. Cook, basting frequently with butter mixture, about 6 minutes per side for medium. Place steak on a serving platter. Cut thin slices across the grain. Drizzle reserved butter mixture over steak.

Trim all the fat off the meat & cut into 1/4 inch thick strips. Mix other ingredients together in a bowl. Add the meat & cover. Marinate overnight. Remove from marinade & let dry on a rack. Line a cookie sheet with foil & arrange meat on it in a single layer. Dry for 6 or more hours at 175, turning after 3 hours. Cool & bag it.

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Pies & Cakes

All-American Apple Pie 1/4 Cup packed brown sugar 1/4 Cup granulated sugar 1 tbsp. all-purpose flour 1 tsp. grated lemon peel 1/4 tsp. ground cinnamon 1/4 tsp. ground nutmeg 6 medium apples, peeled, cored & thinly sliced (about 2lbs.) 1 Cup raisins Pie crust Glaze (optional) 1 large beaten egg & 1tsp. Granulated Sugar Preheat oven 425. In a large bowel, combine brown sugar, granulated sugar, flour, lemon peel, cinnamon & nutmeg. Mix well. Add apples to sugar mixture, stir until coated. Stir in raisins. Spoon into dish. Place pie crust on top of filling. Trim edges. Brush piecrust with Glaze, add sugar. Bake until golden brown, about 35-40 minutes. Cool for 30 minutes. Magic Cake
Cake: 2 eggs 1 tsp. vanilla extract 1 1/4 cups all purpose flour 1/2 tsp. baking powder 1/4 tsp. salt 1/3 cup water Frosting: 1 (3oz.) package cream cheese, softened 1/2 cup (1 stick) butter/margarine, softened 1 (16oz.) confectioners' sugar (3 3/4 cups) 1/3 cup milk

Pie Crust Pie crust: 6" double 8" single 9" single FlourSaltCriscoWaterSugar1 1/3 cups 1/2 tsp. 1/2 cup 3 tbsp. 2 tbsp.

8" double 9" double 10" single 2 cups 1tsp. 3/4 cup 4 tbsp. 2 1/2 tbsp.

10" double

3 cups 1 1/2 tsp. 1 cup + 2 tbsp. 6 tbsp. 2 1/2 tbsp.

Combine flour & salt in bowl. Cut in Crisco until mixture is fine. Sprinkle water over mixture a tbsp. at a time. Work dough into a firm ball. Roll. Bake 425, for 12-15 minutes. Prick with fork.

Chocolate Chip Ice Cream Pie 1/2 cup chocolate syrup 1/3 cup semisweet chocolate chips 2 cups crisp rice cereal 1/4 cup sour cream 1 quart chocolate ice cream, softened Coat bottom & sides of an 8-inch pie plate lightly with butter. Combine chocolate syrup & chocolate chips in a small microwave-safe bowl. Microwave on high until hot, about 45 seconds. Stir until smooth. Reserve 3/4 cup of the chocolate mixture. Combine remaining chocolate mixture & cereal in a medium bowl & mix to coat cereal. Press mixture over bottom & up sides of prepared pie plate. Freeze until firm, about 15 minutes. Combine reserved chocolate mixture & the sour cream in a small bowl & mix well. Spread half the ice cream in the prepared pie plate. Drizzle with half the sour cream mixture. Top with remaining ice cream & drizzle with remaining sour cream mixture. Freeze pie, covered, until firm, about 1 hour.

Preheat oven to 350. Grease 8x8 inch square baking pan. In large mixing bowl, with mixer at medium speed, beat cream cheese & butter until smooth. Add confectioners sugar alternately with milk, beating 1-2 minutes or until well blended. Remove 1 cup of frosting from bowl & set aside. With mixer at low speed, add eggs to remaining frosting mixture in mixing bowl. Add vanilla extract. Beat until blended. In small bowl, combine flour, baking powder, & salt. Add flour mixture to mixing bowl alternating with water & continuing beating 1-2 minutes or until well blended. Pour into pan &
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Little Cheesecakes

Beat until creamy 2 eggs 2 (8oz.) packages of cream cheese

Beat until blended. In small bowl, combine flour, baking powder, & salt. Add flour mixture to mixing bowl alternating with water & continuing beating 1-2 minutes or until well blended. Pour into pan & bake 35-45 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Cool completely.

Little Cheesecakes

Beat until creamy 2 eggs 2 (8oz.) packages of cream cheese 3/4 cup sugar 1 tsp. vanilla Place a vanilla wafer in bottom of foil cupcake paper spoon in mixture 1/4" from top. Bake @ 375 for 15-18 minutes. Cool. Top with any fruit (cherry, pineapple, blueberry) Refrigerate

Easy Chocolate Lover's Cheesepie Hot Fudge Cake 1 cup all-purpose flour 3/4 cup sugar 2 tbsp. cocoa 2 tsp. baking powder 1/2 tsp. salt 1/2 cup milk 2 tbsp. margarine, melted 1 cup chopped walnuts 1 cup brown sugar 1/4 cup cocoa 1 3/4 cup hot tap water Grease a 9-inch square baking dish or pan. Preheat oven to 350. Into a large bowl, sift together flour, sugar, 2 tbsp. cocoa, baking powder & salt. Stir in milk & melted margarine. Blend in walnuts. Spread in greased dish. Sprinkle brown sugar & 1/4 cup cocoa over batter in dish. Pour hot water over entire batter. Let cool before slicing. Enjoy with vanilla ice cream or whipped cream, if desired. Serves 6
3 packages (8oz.) cream cheese, softened 3/4 cup sugar 3 eggs 1 tsp. vanilla extract 2 cups (12 oz. package) mini semi-sweet chocolate chips, divided 1 extra-serving-size packaged graham cracker crumb crust (9oz) 2 tbsp. whipping cream

Heat oven to 450. Beat cream cheese & sugar in a large bowl with mixer until well blended. Add eggs & vanilla; beat well. Stir in 1 1/3 cups small chocolate chips; pour into crust. Bake 10 minutes. Without opening oven door, reduce temperature to 250; continue baking 30 minutes or just until set. Remove from oven to wire rack. Cool completely. Cover, refrigerate until thoroughly chilled. Place remaining 1/3 cup chips & whipping cream in small microwave safe bowl. Microwave at high, 20-30 seconds or just until chips are melted & mixture is smooth when stirred. Cool slightly; spread over top of cheesepie. Refrigerate 15 minutes or until topping is set. Cover, refrigerate leftovers.

Black Midnight Cake

Chocolate Ribbon Pie

2 cups flour 2 cups sugar 2 tsp. baking soda 1 tsp. baking powder 3/4 cup cocoa 1 tsp. salt 1 cup milk 2 eggs 1 tsp. vanilla
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4oz. Package cream cheese, softened 2 tbsp. sugar 1 tbsp. milk 1 tub (8oz.) whipped topping, thawed, divided 1 prepared chocolate flavor crumb crust (6oz. Or 9-inch) 2 cups cold milk 2 package (4-serving size each) JELL-O chocolate flavor instant

1 tsp. salt 1 cup milk 2 eggs 1 tsp. vanilla 1/2 cup vegetable oil 1 cup black coffee

Or 9-inch) 2 cups cold milk 2 package (4-serving size each) JELL-O chocolate flavor instant pudding & pie filling Beat cream cheese, sugar & 1 tbsp. milk in large bowl until smooth. Gently stir in 1/2 of the whipped topping. Spread on bottom of crust. Pour 2 cups cold milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes. (Mixture will be thick). Pour over cream cheese layer. Refrigerate 4 hours or until set. Just before serving, spread remaining whipped topping over pudding layer. Garnish with shaved chocolate. (Makes 8 servings)

Sift dry ingredients together. Add other ingredients in order listed. Batter is very thin. Bake in 2 greased & floured pans (round or square) at 350 for 35 minutes.

Lemon Meringue Pie

Coconut Custard Pie

Lemon filling: 1/4 cup cornstarch 3 tbsp. flour 1 3/4 cups sugar 1/4 tsp. salt 2 cups water 4 egg yokes, slightly beaten 1/2 cup freshly squeezed lemon juice 1 tbsp. grated lemon zest 1 tbsp. butter Meringue: 4 egg whites 1/4 tsp. cream of tartar 1/2 cup sugar On lightly floured pastry cloth, roll the dough to an 11-inch circle, rolling with light strokes from the center to the edge. Fold dough in half; with the fold in the center, carefully transfer to a 9-inch pie plate. Unfold dough, fit into pie plate, pressing gently toward the center. Fold under edge of dough; press into an upright rim. Crimp edge decoratively, using thumb & forefinger. Refrigerate 1/2 hour. Preheat oven to 450. Prick entire surface of pie shell evenly with fork. Bake 8-10 minutes or until golden brown. Cool on rack. Make lemon filling: in medium sized saucepan, combine cornstarch, flour, 1 3/4 cups sugar & the salt, mixing well. Gradually add the water, stirring
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1 (9-inch) unbaked pastry shell 1 cup flaked coconut 3 eggs 1 (14oz.) can sweetened condensed milk 1 1/4 cup hot water 1 tsp. vanilla extract 1/4 tsp. salt 1/8 tsp. ground nutmeg
Preheat oven to 425 degrees, toast 1/2 cup coconut; set aside. Bake pastry shell 8 minutes, cool slightly. Meanwhile, in medium bowl, beat eggs, add sweetened milk, water, vanilla, salt & nutmeg. Mix well. Stir in remaining 1/2 cup coconut. Pour into prepared pastry shell. Sprinkle with toasted coconut. Bake 10 minutes, reduce oven temperature to 350 degrees, bake 25-30 minutes or until knife inserted near center comes out clean. Cool. Chill if desired, Refrigerate leftovers. Custard pie: Omit coconut. Proceed as above.

salt, mixing well. Gradually add the water, stirring until smooth. Over medium heat, bring to boiling, stirring occasionally; boil 1 minute, till shiny & translucent. Quickly stir some hot mixture into egg yokes. Pour back into hot mixture; stir to blend. Return to heat; cook over low heat 5 minutes, stirring occasionally. Remove from heat; stir in lemon juice, lemon zest & butter. Pour into baked pie shell. Preheat oven to 400. Make meringue: In medium bowl of electric mixer, at medium speed, beat egg whites with cream of tartar until frothy. Gradually beat in 1/2 cup sugar, 2 tbsp. at a time, beating after each addition. At high speed, beat until stiff peaks form when beaters are raised. Spread meringue over lemon filling. Bake 7-9 minutes or until the meringue is golden brown.

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Desserts

Bisque Tortoni 2 egg whites 2 1/2 cups whipping cream 1/4 cup powdered sugar 1/2 tsp. vanilla extract maraschino cherries almond slivers or chopped almonds Beat egg whites until stiff peaks form. Hold in the refrigerator. Chill the beaters & bowl, & whip the cream until slightly stiff. Add the powdered sugar & vanilla extract & whip until the cream holds peaks. Fold in the egg whites. Put the spoonfuls of the mixture into paper lined muffin tins & place in the freezer. Garnish with cherries & almonds. Peanut Butter Tassies

3/4 cup crisco 1 1/4 cups firmly packed brown sugar 2 tbsp. milk 1 tbsp. vanilla 1 egg 1 3/4 cups all purpose flour 1 tsp. salt 3/4 tsp. baking soda 1 14oz. bag reese miniature peanut butter cups mini muffin pans Preheat oven to 375. Combine shortening, brown sugar, milk & vanilla in large bowl. Beat at medium speed with electric mixer until well blended. Beat in egg into creamed mixture. Combine flour, salt, & baking soda. Mix into creamed mixture just until blended. Fill greased mini muffin pans half full. Bake 8-10 minutes. Remove from oven & push a miniature peanut butter cup into center of each cookie. Let cool about 5 minutes before removing from pan. (Makes approx. 3 dozen)

Cream Cheese Riches

2/3 cup butter softened 2 egg yokes 2 tsp. vanilla extract 1 6oz. package cream cheese 1 box yellow cake mix (w/o pudding) 2 cup chopped walnuts
Preheat oven 350. Cream together butter, eggs, vanilla & cream cheese. Add cake mix & blend. Fold in walnuts & chill for at least1 hour. Shape into walnut sized balls & place 3 inches apart on an ungreased cookie sheet. Bake for 12-18 minutes.

Applesauce/ Banana Cookies Mix 1 tsp. baking powder & 1 cup applesauce (or mashed banana) & set aside. Cream 1/2 cup shortening 1 cup sugar 1 egg Add 1 3/4 cup flour 1/2 tsp. salt 1 tsp. cinnamon 1/2 tsp. nutmeg 1/2 tsp. clove 1 cup raisins or nuts (optional) Add applesauce or bananas & stir Preheat oven to 375. Drop by rounded tsp. on ungreased cookie sheet.

Jinettes

3 eggs 1 cup sugar 1 stick melted butter (not hot) 8 tsp. baking powder 4 tsp. vanilla or lemon extract 1 cup milk 4 cup flour
Preheat oven to 400. Frosting:
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Preheat oven to 400. Frosting: (vanilla) Powder sugar & hot water (just enough water to make it a loose paste) or melt down a Hershey's candy bar (no water) Mix sugar & eggs together. Add rest of ingredients. Drop by tsp. on greased cookie sheet. Bake at 400 for 10-12 minutes or until lightly browned. Let cool. Dip only the top of the cookie in the frosting. (makes approx. 3 dozen)

applesauce or bananas & stir Preheat oven to 375. Drop by rounded tsp. on ungreased cookie sheet. Bake for 15-20 minutes.

Apple Crisp 3 cups apples (Peeled & Sliced) 1 tsp. cinnamon 1 tbsp. flour Mix all 3 together 1/2 cup flour 1 cup oatmeal 1 cup brown sugar 1/2 cup margarine softened (1 stick) Mix all 4 together Mix flour, oatmeal, brown sugar, & margarine. In baking dish 8x8 (greased) pour 1/2 of mixture. Add apple mixture. Add remaining mixture. Bake at 350 for 45 minutes. Chocolate Chip Brownies 1 cup margarine (softened) 3 cups sugar 6 eggs 1 tbsp. vanilla 2 1/4 cup flour 1/2 cup baking cocoa 1 tsp. baking powder 1/2 tsp. salt 2 cup semisweet chocolate chips 1 cup chopped walnuts

Oatmeal Raisin Cookies 1 cup (1 stick) margarine softened 1 cup firmly packed brown sugar 1/2 cup granulated sugar 2 eggs 1 tsp. vanilla 1 1/2 cups flour 1 tsp. baking powder 1 tsp. cinnamon 3 cup Quaker oats (quick or old fashioned) 1 cup raisins Heat oven to 350. Beat together margarine & sugars until creamy. Add eggs & vanilla; beat well. Add flour, baking soda & cinnamon. Mix well. Stir in oats & raisins; mix well. Drop teaspoonful on ungreased cookie sheet. Cool 1 minute on cookie sheet, remove to wire rack. Bake 10-12 minutes. Makes 4 dozen

Secret Recipe Chocolate Chip Cookies 1/2 cup rolled oats, regular or quick 2 1/4 cups all purpose flour 1 1/2 tsp. baking soda 1/2 tsp. salt 1/4 tsp. cinnamon 1 cup (2 sticks) butter, softened 3/4 cup firmly packed brown sugar 3/4 cup granulated sugar 2 tsp. vanilla extract 1 tsp. lemon juice 2 eggs 3 cups semisweet chocolate chips 1 1/2 cups chopped walnuts Preheat oven to 350. Cover 2 baking sheets with parchment paper. Place rolled oats in blender or

Cream butter & sugar. Add eggs & vanilla, mix well. Combine flour, cocoa, baking powder & salt; stir into creamed mixture just until blended. (Do not over mix). Pour into a greased 15"x10"x1" baking pan. Sprinkle with chips & nuts. Bake at 350 for 30-35 minutes. Cool. (Makes 2-3 dozen)

Rice Pudding

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1 1/2 cups chopped walnuts Rice Pudding 1 bad minute rice boil-in-bag 1 package (4-serving size) Jell-o vanilla flavored pudding & pie filling 3 cups milk 1 egg, well beaten Cinnamon & nutmeg Prepare rice as directed on package; set aside. Mix pudding mix, milk & egg in medium saucepan. Bring to a full boil over medium heat, stirring constantly. Remove from heat. Stir in rice. Pour into dessert dishes. Sprinkle with cinnamon & nutmeg; serve warm or chilled. (Makes 8 servings) Preheat oven to 350. Cover 2 baking sheets with parchment paper. Place rolled oats in blender or food processor & process until finely ground. Combine ground oats, flour, baking soda, salt, & cinnamon in a mixing bowl. In another bowl, cream butter, sugars, vanilla & lemon juice together using an electric mixer. Add eggs & beat until fluffy. Stir the flour mixture into egg mixture, blending well. Add the chocolate chips & nuts to the dough & mix well. Using 1/4 cup of dough for each cookie, scoop round balls with an ice-cream scoop & place 2 1/2 inches apart on prepared baking sheets. Bake until cookies are lightly browned, 16-18 minutes. Transfer to wire rack to cool completely. Makes 2 dozen

Ultimate Chocolate Chip Cookies 3/4 cup butter flavor Crisco all-vegetable shortening 1 1/4 cups firmly packed light brown sugar 2 tbsp. milk 1 tbsp. vanilla 1 egg 1 3/4 cups all-purpose flour 1 tsp. salt 3/4 tsp. baking soda 1 cup semi-sweet chocolate chips 1 cup coarsely chopped pecans (optional) Heat oven to 375. Place sheets of foil on counter for cooling cookies. Combine shortening, brown sugar, milk & vanilla in a large bowl. Beat at medium speed until well blended. Beat egg into creamed mixture. Combine flour, salt & baking soda. Mix into creamed mixture just until blended. Stir in chocolate chips & pecan pieces. Drop rounded tablespoons of dough 3 inches apart onto ungreased baking sheet. Bake at 375 for 8-10 minutes for chewy cookies, or 11-13 minutes for crisp cookies. (Makes about 3 dozen)

Chocolate Chip Cookies 1 cup butter or margarine, softened 3/4 cup packed brown sugar 1/4 cup sugar 1 package (3-4oz.) instant vanilla pudding 2 eggs lightly beaten 1 tsp. vanilla 2 1/4 cup flour 1 tsp. baking powder 2 cups (12oz.) semisweet chocolate chips

In a mixing bowl cream butter & sugar. Add pudding mix, eggs & vanilla. Combine flour & baking soda; add to creamed mixture & mix well. Fold in chips. Drop by teaspoon on ungreased baking sheet. Bake at 375 for10-12 min. (Makes 4 dozen)

Cookies- Chocolate Chip Heat oven to 375. Combine, beat until creamy. 3/4 cup butter flavor Crisco 1 1/4 cups firmly packed brown sugar 2 tbsp. milk 1 tbsp. vanilla Beat into creamed mixture, 1 egg. Combine & mix into creamed mixture until just blended. 1 3/4 cups flour 1 tsp. salt

Double Fudge Brownie Bars 1 package double fudge brownie mix 2 eggs
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Double Fudge Brownie Bars 1 package double fudge brownie mix 2 eggs 1/3 cup water 1/4 cup vegetable oil 1 (6oz.) package semisweet chocolate chips 1 cup peanut butter chips 1/2 cup chopped pecans 1 cup flaked coconut 1 (14oz.) can sweetened condensed milk

Combine & mix into creamed mixture until just blended. 1 3/4 cups flour 1 tsp. salt 3/4 tsp. baking soda Stir in 1 cup semisweet chocolate chips 1 cups large pecan pieces (optional) Cookies 6-8 minutes Big cookie 18-29 minutes

Preheat oven to 350. Grease bottom only of 13x9inch pan. Combine brownie mix, contents of fudge packet. Mix eggs, water & oil in large bowl. Stir with spoon until well blended, about 50 strokes. Spread in prepared pan. Bake 18 minutes. Remove from oven. Sprinkle chocolate chips over brownie base, then sprinkle with peanut butter chips, pecans, & coconut. Pour milk over top. Bake 22-25 minutes or until light golden brown. Cool completely in pan. Cut into bars.

Irresistible Peanut Butter Cookies 1/2 cup Crisco 3/4 cup creamy peanut butter 1 1/4 cups firmly packed light brown sugar 3 tbsp. milk 1 tbsp. vanilla 1 egg 1 3/4 cups all-purpose flour 3/4 tsp. salt 3/4 tsp. baking soda Heat oven to 375. Place sheets of foil on countertop for cooling cookies. Combine Crisco, peanut butter, brown sugar, milk & vanilla in large bowl. Beat at medium speed. Add egg. Beat just until blended. Combine flour, salt & baking soda. Add creamed mixture at low speed. Mix just until blended. Drop teaspoons 2 inches apart onto ungreased baking sheet. Flatten slightly in crisscross patterns with fork. Bake at 375 for 7-8 minutes, or until set & just beginning to brown. (Makes about 3 dozen)

Reese Peanut Butter Bars

2 sticks margarine melted 1 1/2 cups graham crackers, crushed 2 1/2 cups confectioners sugar 1 cup peanut butter 1 8oz. Hershey bar Mix all the above together (except Hershey bar) and press in 13x9x2 pan. Melt 8oz. Chocolate bar & spread over mixture in pan. Leave until set. Cut into bars then refrigerate.

Drop Sugar Cookies 2 cups all-purpose flour, sifted 2 tsp. baking powder 1/2 tsp. salt 2 large eggs 3/4 cup sugar plus additional sugar for topping 2/3 cup vegetable oil 2 tsp. vanilla extract 1 tsp. grated lemon zest Sift flour, baking powder & salt into a medium bowl & mix well. Whisk eggs in a large bowl until blended. Add sugar, oil, vanilla extract & lemon zest, mix well. Stir the dry ingredients into egg mixture until blended.
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Chocolate Pudding 2 egg whites 2/3 cup unsweetened cocoa powder 2 tbsp. cornstarch 2 1/4 cups skim milk, divided 1/2 cup granulated sugar 1/8 tsp. salt 1 tsp. vanilla extract (Fresh strawberries, mint leaves & unsweetened cocoa powder for garnish)

In a small bowl, lightly beat egg whites & set aside. In a large bowl, combine 2/3 cup cocoa & cornstarch. Whisk 3/4 cup of milk into cocoa mixture until completely smooth.

bowl & mix well. Whisk eggs in a large bowl until blended. Add sugar, oil, vanilla extract & lemon zest, mix well. Stir the dry ingredients into egg mixture until blended. Chill, covered, for 30 minutes or longer. Preheat oven to 350. Drop the cookie dough by rounded teaspoons 2 inches apart on ungreased baking sheets. Mist the bottom of a 3-inch flat-bottom glass with water & dip glass in additional sugar. Press the top of each cookie lightly with the glass to flatten, misting glass with water & dipping in sugar before pressing each cookie. Bake cookies until lightly browned, about 8 minutes. Cool on baking sheets for 2 minutes. Remove to wire racks to cool completely.

In a small bowl, lightly beat egg whites & set aside. In a large bowl, combine 2/3 cup cocoa & cornstarch. Whisk 3/4 cup of milk into cocoa mixture until completely smooth. In a large heavy saucepan, combine remaining milk, sugar & salt. Mix well. Bring to a boil over high heat, whisking constantly. Remove pan from heat. Whisk cocoa mixture into hot milk mixture. Bring to a boil over medium-high heat; boil for 2 minutes, whisking constantly. Remove pan from heat. Gradually whisk 1 cup of hot cocoa mixture into the egg whites. Pour mixture back into pan. Cook over medium-hot heat for 2 minutes, whisking constantly. Do not boil. Remove pan from heat. Add vanilla; blend well. Pour pudding into serving dishes. Cool to room temperature. Cover & chill for 1 hour. Garnish with berries, mint leaves & cocoa.

Ginger-Baked Custard

Mom's Best Brownies 1/2 cup cake flour, sifted 1/2 cup unsweetened cocoa powder 1/4 tsp. salt 2 egg whites 1 large egg 3/4 cup granulated sugar 6 tbsp. unsweetened applesauce 2 tbsp. vegetable oil 1 1/2 tsp. vanilla extract 1 tbsp. chopped walnuts (optional)

4 cups low-fat milk 1 tsp. ground ginger 1/2 tsp. ground nutmeg 3 whole eggs 3 egg whites 1/2 cup sugar 1/4 tsp. salt Unsweetened cocoa powder for dusting (optional) Heat oven to 350. Combine milk, ginger & nutmeg in heavy-bottomed 2 quart saucepan. Heat over medium heat just until small bubbles apear around edge of pan; do not let boil. Remove saucepan from heat; let cool slightly. Beat eggs & egg whites in large bowl until blended. Beat in sugar & salt until well blended. Gradually stir in hot milk mixture. Pour into 10 6oz. custard cups. Place custard cups in 13x9x2-inch baking pan & 8x8x2-inch square baking pan. Place pans on oven racks. Fill pans with hot water to come halfway up sides of cups. Bake in 350 oven 35 minutes or until knife in center comes out clean. Remove cups from water. Cover; refrigerate until chilled, 4 hours or overnight. If desired, sprinkle custard with cocoa powder just before serving.

Preheat oven to 350. Spray an 8-inch square baking pan with vegetable cooking spray & set aside. In a medium bowl, combine flour, cocoa, & salt. Mix well. In a large bowl, whisk together egg whites, egg, sugar, applesauce, oil & vanilla. Stir in flour mixture until just blended; do not over mix. Pour batter into prepared pan; sprinkle with walnuts. Bake until just set & a toothpick inserted in center comes out clean, about 25 minutes. Place pan on a wire rack & cool at least 15 minutes. Cut brownies into squares & place on a serving plate.

Rice Krispies Treats

Fudge

1 cup peanut butter 1 cup sugar 1 cup karo syrup Rice krispies

3 cups chocolate chips (about 1 1/2 bags) 1 can sweetened condensed milk 1/2 stick margarine Walnuts

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1 cup sugar 1 cup karo syrup Rice krispies Mix together peanut butter sugar & karo syrup in sauce pan over medium heat. Stir until it comes to a boil. Stir in rice krispies. Put mixture into greased pan. Refrigerate for about 5 minutes & cut.

1 can sweetened condensed milk 1/2 stick margarine Walnuts Melt chips, milk & margarine in microwave for 1 minute - stir - put back in microwave for another minute - stir - if needed put back in microwave until melted. Mix in walnuts. Pour in 8x8 dish lined with plastic wrap & refrigerate for about 2 hours. Take out & cut.

Coconut Macaroons
2 egg whites, room temperature Dash of salt 1 tsp. lemon juice 3/4 cup sugar 1 tsp. vanilla 1/2 tsp. almond extract 1 1/4 cup flaked coconut

Magic Bars
1 stick margarine 1 cellophane package of graham crackers-crushed 1 can sweetened condensed milk 1-1 1/2 cups chocolate chips 1 cup shredded coconut Preheat oven (350 for metal pan, 325 for glass dish). Melt margarine in bottom of 9x13 pan. Sprinkle graham crackers over margarine-pat down. Pour sweetened condensed milk evenly over graham crackers. Sprinkle chocolate chips over milk then sprinkle coconut over chocolate chips. Pat down with a fork. Bake for 25-30 minutes.

Whip egg whites & salt together until foamy; add lemon juice. Beating at high speed, gradually add the sugar until a stiff meringue is formed. Beat in the vanilla & almond extract. Fold in the coconut. Cover baking sheets with parchment or brown paper. Drop rounded spoonfuls of the meringue mixture about the size of walnuts onto prepared baking sheets. Bake at 300 for 25 minutes or until macaroons feel dry to the touch. Cool on the pans. Remove with spatula. (Makes 48 small or 24 large cookies)

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Cream Puff Shells

Cream Puff Filling

1/2 cup shortening 1/8 tsp. salt 1 cup boiling water 1 cup sifted all-purpose flour 4 eggs
Preheat oven to 450. In medium saucepan, combine shortening, salt, & boiling water; heat until entire mixture boils. Reduce heat, add flour all at once & stir vigorously until mixture forms a ball. Remove from heat, add eggs, one at a time, beating thoroughly. Continue beating until mixture is thick & shiny, & breaks from spoon. Pipe or spoon onto ungreased cookie sheet & bake 20 minutes, reduce heat to 350 degrees & bake 20 minutes or until golden & sound hollow when tapped. Cool and fill.

#1
2 packages instant vanilla pudding mix 2 cups heavy cream 1 cup milk

mix together pudding mix, heavy cream & milk. Cover & refrigerate to set.
#2

1/2 cup sugar 5 tbsp. all purpose flour 1 pinch salt 2 cups milk 2 egg yolks, beaten 1 tsp. vanilla extract
in a small saucepan, combine sugar, flour & salt. Stir in milk, a little at a time, until smooth. Bring to a boil over medium heat, stirring constantly. Boil 1 min., then pour a small amount of hot liquid into the egg yolks & stir. Return heated egg yolks to pan and stir over heat until starts o bubble again. Remove from heat, add vanilla. Cover & chill.

#3
1 pint heavy cream 1 tbsp sugar 1/2 tsp. vanilla extract 1/2 cup semisweet chocolate chips In medium bowl, whip cream with electrical mixer to form stiff peaks. Stir in vanilla & sugar. Fill puffs with whipped cream. Melt chocolate chips, drizzle over tops of cream puffs.

#4
1/2 cup heavy cream 1/3 cup sugar 8 oz. cream cheese

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Holiday Cookies

Gingerbread Men

Jelly Balls

Preheat oven 350

In large Bowl Mix 1/2 tsp. baking soda 1 tsp. ginger 1/2 tsp. cinnamon 1/2 tsp. salt 1/2 cup shortening 1/4 cup brown sugar (packed) 3/4 cup light molasses 1 egg beaten Slowly add 2 3/4 cup all purpose flour 1/2 tsp. grated lemon 1/2 tsp. hot water 1 tsp. vinegar Roll dough in 2 round balls and refrigerate 2-3 hours. Roll & press cookies, bake on ungreased cookie sheet for 7-10 minutes, then frost arms/feet. May use raisins to make face.

1/2 cup margarine 1/2 cup shortening 1/4 cup sugar 2 egg yokes 1/2 tsp. vanilla 2 2/3 cup sifted flour
Preheat oven to 350. Cream margarine, shortening & sugar. Add egg yokes & vanilla. Mix in flour. Form into balls. Press hole in center. Bake on greased cookie sheet @ 350 for 10 minutes. Cool. Add jelly.

Orange Snowball Cookies

2/3 cup butter 3/4 cup sugar 1 egg 1/2 cup plus 1 tbsp. orange juice* 2 cups flour 1/4 tsp. baking powder 1/4 tsp. baking soda 1/2 tsp. salt (optional) 2 cups confectioners' sugar, sifted 2 egg whites Orange crystal sugar* (as decorations) Preheat oven to 400. Cream together butter & sugar in the bowl of an electric mixer. Add egg & beat until combined. Stir in 1/2 cup orange juice*. Sift together flour, baking powder, baking soda & salt; add to egg mixture & mix until just combined. Drop rounded teaspoons of dough about 2 inches apart on 2 parchment lined baking sheets (if available). Bake about 8-10 minutes, or until brown on edges. Remove from oven.

Peanut Butter Balls

(Makes 6-7 dozen) 1 Lb. butter 2 cups peanut butter 3 lbs. confectioners' sugar 1 tbsp. vanilla 12 ounces semi-sweet chocolate Cream butter & peanut butter in large bowl. Gradually add sugar until a stiff dough forms. Add vanilla. With buttered hands, roll dough into small balls. Melt chocolate. Using toothpick dip each ball into the chocolate to completely coat. Drop on waxed paper or buttered foil. Once chocolate has hardened, store the peanut butter balls in a tightly covered container. These freeze really well. To freeze, place dipped balls in a single layer on a cookie sheet. Put the cookie sheet in the freezer. After candy freezes, pack it in storage bags. Remove from bag before thawing at room temperature.

Combine, confectioners' sugar, egg whites & 1tbsp. orange juice* in the bowl of an electric mixer & beat until fluffy & shiny. Spread icing over cookies & sprinkle with orange crystal sugar. Let stand until dry, about 4 hours. (Makes approx. 2-3 dozen)
*If lemon cookies are desired, substitute 1/2 cup plus

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*If lemon cookies are desired, substitute 1/2 cup plus 1 tbsp. lemonade & lemon crystal sugar.

Snicker Doodles Walnut Balls

1 cup butter or margarine 1/2 cup confectioners sugar 2 1/4 cups flour 1/4 tsp. salt 1 tsp. vanilla 3/4 cup nuts
Cream butter & sugar. Add flour, salt, vanilla, & finely chopped nuts. Roll in small balls. Bake about 15 minutes at 400. While warm, shake in bag with confectioners sugar to coat.

1 cup soft shortening 1 1/2 cups sugar 2 eggs 2 3/4 cup flour 2 tsp. cream of tarter 1 tsp. baking soda 1/2 tsp. salt Mix first 3 ingredients. Sift flour & add to above. Chill dough & roll into balls. Roll balls in 2 tbsp. sugar & 2 tsp. cinnamon. Bake on ungreased sheet @ 400, 8-10 minutes. Makes 5 dozen.

Rum/Brandy Balls 2 boxes vanilla wafers finely crushed (this recipe calls for 7 1/2 oz. box-if you use a larger box, add more honey, rum & brandy (add more anyway, & drink a little yourself; makes for a happy baker). 1lb. Shelled walnuts finely crushed 1/2 cup honey 1/3 cup white rum 1/3 cup brandy Mix all together (it's a sticky mess) Roll into balls & roll in granulated sugar Wrap individually in saran wrap The longer you keep them , the more potent they become

Cream Cheese Cookies 1 cup butter 1 package cream cheese (3oz.) 1/2 cup sugar 1 tsp. vanilla 2 cup flour Cream butter & cream cheese. Add sugar & cream well. Add vanilla. Slowly add flour. Mix well. Put through cookie press onto ungreased cookie sheet. Bake at 400, 8-10 minutes. (Makes 4 dozen) Spritz (Butter) Cookie 1/2 cup butter 1/2 cup sugar 1 egg yoke 1 1/2 cup sifted flour 1/8 tsp. salt 1/2 tsp. baking powder 3 tbsp. milk 1/2 tsp. flavoring (almond or vanilla) Cream butter & sugar. Add egg yoke. Sift together & add flour, salt & baking powder. Add milk & flavoring.

Mini Kisses Chocolate Blossoms

1 cup (2 sticks) butter or margarine, softened 1 1/2 cups sugar 2 eggs 2 tsp. vanilla extract 2 cup all-purpose flour 1/2 cup cocoa
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2 eggs 2 tsp. vanilla extract 2 cup all-purpose flour 1/2 cup cocoa 1/2 tsp. salt Additional sugar 1 3/4 cups (10oz. Package) Hershey's mini kisses, semi-sweet baking pieces Beat butterm 1 1/2 cups sugar, eggs & vanilla in large bowl until fluffy. Combine flour, cocoa & salt; gradually add to butter mixture, beating until well blended. Refrigerate dough about 1 hour or until firm enough to handle. Heat oven to 350. Shape dough into 1 1/8 inch balls; roll in sugar. Place on ungreased cookie sheet. Bake 8-10 minutes or until set. Remove from oven. Place 3 mini kisses n each cookie, pressing down lightly. Remove from cookie sheet to wire rack. Cool completely. (About 4 dozen cookies)

Cream butter & sugar. Add egg yoke. Sift together & add flour, salt & baking powder. Add milk & flavoring. Bake on ungreased cookie sheet @ 400 for 7-10 minutes.

Sugar Cookies 1/2 lb. butter (2 sticks): cream 2 cups sugar: cream 2 eggs 1/2 tsp. salt 3 cups flour 3 tsp. baking powder 1 1/4 tsp. vanilla or lemon Bake @400 about 6-8 minutes. Makes about 2 dozen cookies.

Mini Kisses Peanut Blossoms

Christmas Sandwich Cremes

1/2 cup shortening 3/4 cup Reese's creamy peanut butter 1/3 cup granulated sugar 1/3 cup packed light brown sugar 1 egg 2 tbsp. milk 1 tsp. vanilla extract 1 1/2 cup all-purpose flour 1 tsp. baking soda 1/2 tsp. salt Additional granulated sugar 1 3/4 cups (10oz. Package) Hershey's mini kisses, milk chocolate baking pieces
Heat oven to 375. Beat shortening & peanut butter in a large bowl until well blended. Add 1/3 cup granulated sugar & brown sugar; beat until fluffy. Add egg, milk & vanilla; beat well. Combine flour, baking soda & salt; gradually add to peanut mixture, beating until well blended. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet. Bake 8-10 minutes or until lightly browned . Place 3 mini kisses chocolate on each cookie, pressing down lightly. Remove from cookie sheet to wire rack. Cool completely. (About 4 dozen cookies)

1 cup butter (no substitutes), softened 1/3 cup heavy whipping cream 2 cups all-purpose flour Sugar
Filling: 1/2 cup butter (no substitutes). Softened 1 1/2 cups confectioners sugar 2 tsp. vanilla extract Food coloring In a mixing bowl, combine butter, cream & flour; mix well. Cover & refrigerate for 2 hours or until dough is easy to handle. Divide into thirds; let one portion stand at room temperature for 15 minutes (keep remaining dough refrigerated until ready to roll out). On a floured surface, roll out dough to 1/8-inch thickness. Cut with a 1 1/2 inch round cookie cutter. Place cutouts in a shallow dish filled with sugar; turn to coat. Place on ungreased baking sheets. Prick with a fork several times. Bake at 375 for 7-9 minutes or until set. Cool on wire racks. For filling, in a mixing bowl, cream butter & sugar. Add vanilla. Tint with food coloring. Spread about 1 teaspoon of filling over half of the cookies; top with remaining cookies. (Makes about 4 dozen)

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Peppermint Canes 1/2 cup butter, softened 1/2 cup margarine, softened 2/3 cup granulated sugar 1 egg 1/2 tsp. peppermint extract 2 1/4 cups all-purpose flour For decoration: use red & white ready to pipe icing In large bowl beat butter, margarine, sugar, with electric mixer until pale & fluffy. Beat in egg & peppermint extract. Stir in flour until blended. If dough is too soft to shape, chill 15-30 minutes. Shape 4" canes & place on ungreased cookie sheet 1" apart. Store air tight, makes 24.

Cinnamon Stars: Zimtsterne (Germany) 2 1/4 cups confectioners' sugar, plus more for rolling 15 ounces sliced almonds, with skin (about 4 1/2 cups) 1 1/4 teaspoons ground cinnamon 3 large egg whites, room temperature 2 teaspoons finely grated lemon zest Sift the confectioners' sugar. Put 1/2 cup of the sifted confectioners' sugar, 10 ounces (3 heaping cups) of the almonds and all the cinnamon in a food processor. Process until the nuts are finely ground, with just a few larger pieces. Whip the egg whites in a large, clean bowl with an electric mixer on high speed until they hold soft peaks, about 1 minute. Gradually add the remaining confectioners' sugar while whipping, until the whites are thick, creamy and somewhat stiff, about 2 minutes more. Set aside 2/3 cup of this meringue for topping the cookies. Fold the ground almond mixture and the lemon zest into the remaining meringue to make a stiff dough. Preheat the oven to 250 degrees F. Line 2 baking sheets
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Kourabiedes (Greece) These are a Greek celebration cookie while they're most popular at Christmas, you also see them at weddings, Easter and other holidays as well. They're almost always served with a powdered sugar topping; at Christmas, it's traditional to stick a whole clove in the top to represent the gift of spices that the Three Wise Men brought to Mary. 3/4 cup walnuts 1 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1/2 cup (1 stick) unsalted butter, softened 1/2 cup confectioners' sugar 1 large egg yolk 1 tablespoon brandy 1 teaspoon pure vanilla extract 1 to 2 tablespoons orange flower water 3/4 cup confectioners' sugar Preheat the oven to 350 degrees F. Toast the walnuts until golden brown and fragrant,

3/4 cup confectioners' sugar Fold the ground almond mixture and the lemon zest into the remaining meringue to make a stiff dough. Preheat the oven to 250 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats. Lay a sheet of parchment or waxed paper on the work surface and lightly dust with confectioners' sugar. Turn the dough out onto the dusted paper, flatten and dust with more sugar as needed, and then lay another sheet of parchment or waxed paper on top. Roll the dough between the papers until it is about 1/4-inch thick. Flip the dough over and gently peel off a sheet of the paper. For ease when cutting, lay the paper back on the dough, flip again and gently pull off the other side of the paper so that the dough is fully released from it. Cut cookies with a 3-inch star cutter and place about 2 inches apart on prepared baking sheets. (Excess dough can be rerolled.) Use a small spoon, brush or offset spatula to spread the reserved meringue over the top of each cookie, taking care not to let the meringue drip over the sides. Press or sprinkle remaining sliced almonds in a decorative pattern into the meringue. Bake cookies until bottoms are light golden brown and meringue is set and crisp, about 30 minutes. Turn off the oven and open the oven door to release heat and dry cookies out in the oven for 10 more minutes. Preheat the oven to 350 degrees F. Toast the walnuts until golden brown and fragrant, about 6 minutes. Let cool, then chop about half of the nuts (you should have about 1/2 cup chopped). Pulse the remaining nuts in the food processor until finely ground (about 1/4 cup ground). Stir the flour, baking powder, salt and nuts together in a medium bowl. Set aside. In another medium bowl, beat the butter, sugar, egg yolk, brandy and vanilla extract together with an electric mixer on medium-high speed until the mixture gets light and fluffy, about 10 minutes. At low speed, stir in the nut mixture to make a crumbly dough. Cover the bowl and set dough aside at room temperature for 1 hour. Preheat oven to 350 degrees F. Line two baking sheets with parchment or coat with nonstick spray. With a tablespoon, scoop out 1-inch pieces of dough and roll into balls between the palms of your hands. Pinch the ends of the balls to make a football shape. Place the cookies on the prepared baking sheets. Bake until the cookies set and start to brown, about 18 minutes. Remove cookies from the oven and immediately sprinkle them lightly with the orange water. (If you don't have a brush, simply dip your fingers into the water and flick it over the cookies a few times.) Take care not to douse them, just enough for them to carry the scent of flowers. Put the confectioners' sugar in a bag, and add 5 to 6 of the warm cookies to it. Very gently toss the cookies to coat with sugar. Remove them from the bag and cool cookies on a rack. Repeat with remaining cookies. Serve.

Double Chocolate Sable Cookies (France) Sable in French means "sandy" these are a classic French cookie, made out of crumbly chocolate shortbread. To keep them nice and sandy, be extra careful not to overmix the dough. The hint of salt brightens the flavor and underlines the chocolate. For a special holiday treat, sandwich two of these together with a small scoop of peppermint ice cream.

Florentines (Italy) These Tuscan cookies are a Christmas classic. They're nutty, lacy and crisp, as well as deceptively simple to make. Drizzling them with chocolate turns them into the perfect holiday indulgence. 1 3/4 cups sliced, blanched almonds (about 5 ounces) 3 tablespoons all-purpose flour Finely grated zest of 1 orange (about 2 tablespoons)

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underlines the chocolate. For a special holiday treat, sandwich two of these together with a small scoop of peppermint ice cream. 3 ounces bittersweet chocolate, frozen for 10 minutes 1 1/4 cups all-purpose flour 1/3 cup Dutch-process cocoa powder 1/4 teaspoon baking soda 1/4 teaspoon fine sea salt 5 1/4 ounces (11 tablespoons) unsalted butter, softened 1 cup sugar 1 large egg yolk Grate the chilled chocolate with a fine grater or rasp and set aside. Whisk together the flour, cocoa powder, baking soda and sea salt. Beat the butter and sugar in a medium bowl with an electric mixer until just combined. Mix in the yolk. Add the dry ingredients to the butter and beat lightly together until just combined but still crumbly. Fold in grated chocolate with a spatula. Bring the dough together by lightly squeezing in your hands; but don't knead or overwork, as the secret to these cookies is their delicate, sandy texture. Divide the dough in half. Lay half the dough on a long sheet of waxed paper and shape into a log along the width of the waxed paper, leaving some space at each end. Pull the paper over the top of the log. Grip the edge of the top piece of paper, and use a straight, firm edge, like a ruler or the edge of a pan, to press gently against the edge of the dough where the papers come together to create a solid, firm round log. Repeat with remaining dough and refrigerate for at least 1 hour. (To keep logs round store inside an empty paper towel roll.)

1 3/4 cups sliced, blanched almonds (about 5 ounces) 3 tablespoons all-purpose flour Finely grated zest of 1 orange (about 2 tablespoons) 1/4 teaspoon fine salt 3/4 cup sugar 2 tablespoons heavy cream 2 tablespoons light corn syrup 5 tablespoons unsalted butter 1/2 teaspoon pure vanilla extract Chocolate Topping, optional: 2 to 4 ounces semisweet chocolate, chopped Position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper. Pulse the almonds in a food processor until finely chopped, but not pasty. Stir together the nuts, flour, zest and salt in a large bowl. Put the sugar, cream, corn syrup and butter in a small saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil and sugar is completely dissolved. Continue to boil for 1 minute. Remove from heat and stir in the vanilla, then pour mixture into almond mixture and stir just to combine. Set aside until cool enough to handle, 30 minutes. Scoop rounded teaspoons (for 3-inch cookies) or rounded tablespoons (for 6-inch cookies) of batter and roll into balls. Place on prepared baking sheet, leaving about 3 to 4 inches between each cookie since they spread. Bake 1 pan at a time, until the cookies are thin and an even golden brown color throughout, rotating pans halfway through baking time, about 10 to 11 minutes. Cool on baking sheet for 5 minutes, then transfer to racks to cool. Repeat with remaining batter. Serve. Optional chocolate topping: Put the chocolate in a medium heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very low simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 to 2 minutes more.) For sandwiches: Drop about 1/2 teaspoon chocolate onto on the flat side of half of the cookies and press together with remaining halves. Return to rack and let chocolate set. For chocolate decor: Drizzle melted chocolate over Florentines as desired. Set aside at room temperature until chocolate is set.

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Slice logs into 1/2-inch thick rounds with a sharp, thin knife. Divide rounds onto the prepared sheets, leaving about 1 inch between them, and refrigerate for 15 minutes. Bake until cookies smell fragrant with a full cocoa aroma and set on the outside, about 12 to 14 minutes. Remove from the oven and let cool on the pans, about 5 minutes.

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Moravian Spice Cookie Wafers (United States) 1 2/3 cups all-purpose flour 1/2 teaspoon fine salt 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1 teaspoon ground cinnamon 3/4 teaspoon ground ginger 1/4 teaspoon ground cloves 1/2 to 3/4 teaspoon finely ground white pepper 1/2 teaspoon dry mustard powder 6 tablespoons unsalted butter, at room temperature 3/4 cup sugar 1/4 cup molasses 1 large egg yolk Preheat the oven to 325 degrees F. Whisk the flour, salt, baking powder, baking soda, cinnamon, ginger, cloves, pepper and mustard together in a medium bowl. Beat the butter and sugar together in a large bowl with an electric mixer on medium-high speed until just combined and lightly fluffy. Beat in the molasses and egg yolk. Gradually add the dry ingredients and mix together on low speed until dough is just combined and still crumbly, about 3 minutes. Give dough a few turns with a spatula to bring together. Lay out wax paper on a clean work surface and put about 1/3 of the batter on top. Lightly press down and top with another sheet of wax paper. Using your hands or a rolling pin, gently pat into a rectangle. Roll out with a rolling pin until dough is as thin as possible without breaking, no thicker than 1/16 inch thick. This is the key to these cookies: they really can't be too thin. Gently peel back the layer of waxed paper and then replace it loosely. Transfer rolled batter to a flat baking sheet and freeze until firm and can easily be peeled away from the waxed paper, about 30 minutes. Repeat with the remaining dough. Cut dough using a small (2- to 3-inch) fluted round cookie cutter and return to the freezer for 15 minutes to set. Transfer frozen cookies to a baking sheet lined with parchment paper and bake until crisp and lightly, evenly colored (but not brown), about 10 minutes.

Pistachio Melbas (Australia) Unsalted butter, softened, for greasing pan 1 1/2 cups all-purpose flour, plus more for the pan 1/4 teaspoon fine salt 1 cup sugar Finely grated zest of 2 lemons (about 1 tablespoon, packed) Finely grated zest of 1 orange (about 2 teaspoons, packed) 4 large eggs 1 cup whole raw peeled pistachios Position a rack in the center of the oven and preheat to 350 degrees F. Brush a 9 by 5-inch loaf pan with butter and dust it with flour. Whisk the flour and salt together in a bowl. In another medium bowl, rub the citrus zests into the sugar with your fingers until the sugar is fragrant and takes on a bit of the fruit color. Beat the eggs into the sugar with a wooden spoon until blended. Stir in the flour mixture to make a smooth, sticky but pourable batter. Stir in the pistachios. Pour the batter into the prepared pan, and smooth the surface lightly with a spatula. Bake until the loaf is lightly browned and pulling away from the sides of the pan, about 40 to 45 minutes. A skewer inserted into the center should come out clean, and the loaf will look like a not so great pound cake. Let stand for 10 minutes, then remove from the pan and cool on a rack for 1 hour. Wrap the loaf in plastic and freeze until firm, about 30 minutes. Preheat the oven to 300 degrees F. Slice the chilled loaf as thin as you can -- 6 to 8 slices to the inch. (It helps to mark the loaf lightly with a serrated knife every half-inch and use that as a guide.) Lay the slices flat on 2 baking sheets and bake until brown, 10 to 15 minutes. (Take care -the cookies can go from pale to dark brown quickly.) Let stand overnight or for at least 12 hours on a rack to cool and crisp up. Serve. Store in a wellsealed jar or other container.

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Miscellaneous

Buttercream Frosting 4 cups powdered sugar 1/4 cup butter, softened 1/4 cup solid vegetable shortening 1/4 cup milk 1 tsp. vanilla extract 1/4 tsp. almond extract Food color (optional) In a small mixer bowl at low speed, beat powdered sugar, butter, shortening, milk, vanilla & almond extract until blended. At medium-high speed, beat until light & fluffy. If desired, beat in food color, a drop at a time. leftover frosting can be kept covered in the refrigerator for several weeks. Makes about 2 3/4 cups. CHOCOLATE BUTTERCREAM FROSTING: Sift together powdered sugar & 1/3 cup unsweetened cocoa powder. Prepare as above.

Canning Tomatoes Boil tomatoes for 1-2 minutes, peel off skin Pack jar with tomatoes (leave about 1/2"-3/4" from top) Add a pinch of canning salt, 1 clove garlic (peeled, whole), 1 bay leaf (fresh), & 1/2 tsp. dry oregano Seal jars, place in boiling water for 1/2 hour. Place upside down on rack until cool.

Canning Jalapeno Peppers (for pint jars, if using quart jars increase spices)

Cut peppers in half if they are long, if not leave them whole Pack jars with peppers (leave about 1/2"-3/4" from top) Fill with half distilled vinegar & half water Add a pinch of mustard seed, 1/4 tsp. dill seed, 1 clove garlic (peeled, whole) Seal jars, place in boiling water for about 5 minutes. Place upside down on rack until cool.

Canning Eggplant (pickled)

Dark Chocolate Buttercream Frosting 1/2 cup butter 1/2 cup milk 1 12-oz. package semi-sweet chocolate chips 2 tsp. vanilla extract 4 1/2 to 5 cups powdered sugar, unsifted
In a small saucepan, combine butter & milk; bring to a boil & remove from heat. Add chocolate chips; stir until melted & cool until lukewarm. Blend in vanilla. Gradually beat in sugar as needed for desired consistency. Makes about 3 cups.

Peel eggplant, cut in long slices. Soak for about 24 hours in a tub of water & canning salt. They need pressure so they don't float to top (plate or lid). They need to be completely dry. Pack in jar, put about 1" of distilled vinegar, cover the rest with oil. Add a pinch of canning salt & 1 clove garlic (peeled, whole). Seal jars, place in boiling water for about 20 minutes. Place upside down on rack until cool.

Chocolate Fudge Sauce 1/4 cup cocoa 1 cup sugar 1/2 cup whipping cream 2 tbsp. light corn syrup 3 tbsp. butter or margarine 1/4 tsp. salt 1 tsp. vanilla

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Measure cocoa, sugar, cream, syrup, butter & salt into a heavy saucepan, about 1 1/2 quart size. Stir until blended. Bring to a boil over moderate high heat. Boil for 1 min., stirring constantly. Remove from heat & add the vanilla (Makes 1 1/2 cups sauce)

Cream-Cheese Frosting

2 packages (3 oz. each), softened 1/4 cup milk 1 tsp. vanilla extract pinch of salt 4-5 cups sifted powdered sugar food coloring (optional) In a small mixer bowl at medium speed, beat 2 packages softened cream cheese, 1/4 cup milk, 1 tsp. vanilla extract & a pinch of salt until smooth & fluffy. At a low speed, gradually add 4-5 cups sifted powdered sugar & beat until blended , scraping bowel as needed. Increase speed to medium & beat until smooth & well blended. Tint with food color if desired. Refrigerate leftovers. Makes about 2 cups.

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Breakfast
Pancakes 1 Cup flour 1 tbs. sugar 2 tsp. baking powder 1/2 tsp. salt 1 egg 3/4 cup milk 1/4 cup shortening melted

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Cinnamon Stars: Zimtsterne (Germany) 2 1/4 cups confectioners' sugar, plus more for rolling 15 ounces sliced almonds, with skin (about 4 1/2 cups) 1 1/4 teaspoons ground cinnamon 3 large egg whites, room temperature 2 teaspoons finely grated lemon zest
Sift the confectioners' sugar. Put 1/2 cup of the sifted confectioners' sugar, 10 ounces (3 heaping cups) of the almonds and all the cinnamon in a food processor. Process until the nuts are finely ground, with just a few larger pieces. Whip the egg whites in a large, clean bowl with an electric mixer on high speed until they hold soft peaks, about 1 minute. Gradually add the remaining confectioners' sugar while whipping, until the whites are thick, creamy and somewhat stiff, about 2 minutes more. Set aside 2/3 cup of this meringue for topping the cookies. Fold the ground almond mixture and the lemon zest into the remaining meringue to make a stiff dough. Preheat the oven to 250 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats. Lay a sheet of parchment or waxed paper on the work surface and lightly dust with confectioners' sugar. Turn the dough out onto the dusted paper, flatten and dust with more sugar as needed, and then lay another sheet of parchment or waxed paper on top. Roll the dough between the papers until it is about 1/4-inch thick. Flip the dough over and gently peel off a sheet of the paper. For ease when cutting, lay the paper back on the dough, flip again and gently pull off the other side of the paper so that the dough is fully released from it.

Kourabiedes (Greece) These are a Greek celebration cookie while they're most popular at Christmas, you also see them at weddings, Easter and other holidays as well. They're almost always served with a powdered sugar topping; at Christmas, it's traditional to stick a whole clove in the top to represent the gift of spices that the Three Wise Men brought to Mary. 3/4 cup walnuts 1 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1/2 cup (1 stick) unsalted butter, softened 1/2 cup confectioners' sugar 1 large egg yolk 1 tablespoon brandy 1 teaspoon pure vanilla extract 1 to 2 tablespoons orange flower water 3/4 cup confectioners' sugar
Preheat the oven to 350 degrees F. Toast the walnuts until golden brown and fragrant, about 6 minutes. Let cool, then chop about half of the nuts (you should have about 1/2 cup chopped). Pulse the remaining nuts in the food processor until finely ground (about 1/4 cup ground). Stir the flour, baking powder, salt and nuts together in a medium bowl. Set aside. In another medium bowl, beat the butter, sugar, egg yolk, brandy and vanilla extract together with an electric mixer on mediumhigh speed until the mixture gets light and fluffy, about 10 minutes. At low speed, stir in the nut mixture to make a crumbly dough. Cover the bowl and set dough aside at room temperature for 1 hour. Preheat oven to 350 degrees F. Line two baking sheets with parchment or coat with nonstick spray. With a tablespoon, scoop out 1-inch pieces of dough and roll into balls between the palms of your hands. Pinch the ends of the balls to make a football shape. Place the cookies on the prepared baking sheets. Bake until the cookies set and start to brown, about 18 minutes. Remove cookies from the oven and immediately sprinkle them lightly with the orange water. (If you don't have a brush, simply dip your fingers into the water and

Cut cookies with a 3-inch star cutter and place about 2 inches apart on prepared baking sheets. (Excess dough can be rerolled.) Use a small spoon, brush or offset spatula to spread the reserved meringue over the top of each cookie, taking care not to let the meringue drip over the sides. Press or sprinkle remaining sliced almonds in a decorative pattern into the meringue. Bake cookies until bottoms are light golden brown and meringue is set and crisp, about 30 minutes. Turn off the oven and open the oven door to release heat and dry cookies out in the oven for 10 more minutes.
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and meringue is set and crisp, about 30 minutes. Turn off the oven and open the oven door to release heat and dry cookies out in the oven for 10 more minutes.

Remove cookies from the oven and immediately sprinkle them lightly with the orange water. (If you don't have a brush, simply dip your fingers into the water and flick it over the cookies a few times.) Take care not to douse them, just enough for them to carry the scent of flowers. Put the confectioners' sugar in a bag, and add 5 to 6 of the warm cookies to it. Very gently toss the cookies to coat with sugar. Remove them from the bag and cool cookies on a rack. Repeat with remaining cookies. Serve.

Double Chocolate Sable Cookies (France) Sable in French means "sandy" these are a classic French cookie, made out of crumbly chocolate shortbread. To keep them nice and sandy, be extra careful not to overmix the dough. The hint of salt brightens the flavor and underlines the chocolate. For a special holiday treat, sandwich two of these together with a small scoop of peppermint ice cream. 3 ounces bittersweet chocolate, frozen for 10 minutes 1 1/4 cups all-purpose flour 1/3 cup Dutch-process cocoa powder 1/4 teaspoon baking soda 1/4 teaspoon fine sea salt 5 1/4 ounces (11 tablespoons) unsalted butter, softened 1 cup sugar 1 large egg yolk Grate the chilled chocolate with a fine grater or rasp and set aside. Whisk together the flour, cocoa powder, baking soda and sea salt. Beat the butter and sugar in a medium bowl with an electric mixer until just combined. Mix in the yolk. Add the dry ingredients to the butter and beat lightly together until just combined but still crumbly. Fold in grated chocolate with a spatula. Bring the dough together by lightly squeezing in your hands; but don't knead or overwork, as the secret to these cookies is their delicate, sandy texture. Divide the dough in half. Lay half the dough on a long sheet of waxed paper and shape into a log along the width of the waxed paper, leaving some space at each end. Pull the paper over the top of the log. Grip the edge of the top piece of paper, and use a straight, firm edge, like a ruler or the edge of a pan, to press gently against the edge of the dough where the papers come together to create a solid, firm round log. Repeat with remaining dough
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Florentines (Italy) These Tuscan cookies are a Christmas classic. They're nutty, lacy and crisp, as well as deceptively simple to make. Drizzling them with chocolate turns them into the perfect holiday indulgence.

1 3/4 cups sliced, blanched almonds (about 5 ounces) 3 tablespoons all-purpose flour Finely grated zest of 1 orange (about 2 tablespoons) 1/4 teaspoon fine salt 3/4 cup sugar 2 tablespoons heavy cream 2 tablespoons light corn syrup 5 tablespoons unsalted butter 1/2 teaspoon pure vanilla extract Chocolate Topping, optional: 2 to 4 ounces semisweet chocolate, chopped Position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper. Pulse the almonds in a food processor until finely chopped, but not pasty. Stir together the nuts, flour, zest and salt in a large bowl. Put the sugar, cream, corn syrup and butter in a small saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil and sugar is completely dissolved. Continue to boil for 1 minute. Remove from heat and stir in the vanilla, then pour mixture into almond mixture and stir just to combine. Set aside until cool enough to handle, 30 minutes. Scoop rounded teaspoons (for 3-inch cookies) or rounded tablespoons (for 6-inch cookies) of batter and roll into balls. Place on prepared baking sheet, leaving about 3 to 4 inches between each cookie since they spread. Bake 1 pan at a time, until the cookies are thin and an even golden brown color throughout,

use a straight, firm edge, like a ruler or the edge of a pan, to press gently against the edge of the dough where the papers come together to create a solid, firm round log. Repeat with remaining dough and refrigerate for at least 1 hour. (To keep logs round store inside an empty paper towel roll.) Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Slice logs into 1/2-inch thick rounds with a sharp, thin knife. Divide rounds onto the prepared sheets, leaving about 1 inch between them, and refrigerate for 15 minutes. Bake until cookies smell fragrant with a full cocoa aroma and set on the outside, about 12 to 14 minutes. Remove from the oven and let cool on the pans, about 5 minutes.

baking sheet, leaving about 3 to 4 inches between each cookie since they spread. Bake 1 pan at a time, until the cookies are thin and an even golden brown color throughout, rotating pans halfway through baking time, about 10 to 11 minutes. Cool on baking sheet for 5 minutes, then transfer to racks to cool. Repeat with remaining batter. Serve.

Optional chocolate topping: Put the chocolate in a medium heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very low simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 to 2 minutes more.) For sandwiches: Drop about 1/2 teaspoon chocolate onto on the flat side of half of the cookies and press together with remaining halves. Return to rack and let chocolate set. For chocolate decor: Drizzle melted chocolate over Florentines as desired. Set aside at room temperature until chocolate is set.

Moravian Spice Cookie Wafers (United States)

1 2/3 cups all-purpose flour 1/2 teaspoon fine salt 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1 teaspoon ground cinnamon 3/4 teaspoon ground ginger 1/4 teaspoon ground cloves 1/2 to 3/4 teaspoon finely ground white pepper 1/2 teaspoon dry mustard powder 6 tablespoons unsalted butter, at room temperature 3/4 cup sugar 1/4 cup molasses 1 large egg yolk Preheat the oven to 325 degrees F. Whisk the flour, salt, baking powder, baking soda, cinnamon, ginger, cloves, pepper and mustard together in a medium bowl. Beat the butter and sugar together in a large bowl with an electric mixer on medium-high speed until just combined and lightly fluffy. Beat in the molasses and egg yolk. Gradually add the dry ingredients and mix together on low speed until
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Pistachio Melbas (Australia)

Unsalted butter, softened, for greasing pan 1 1/2 cups all-purpose flour, plus more for the pan 1/4 teaspoon fine salt 1 cup sugar Finely grated zest of 2 lemons (about 1 tablespoon, packed) Finely grated zest of 1 orange (about 2 teaspoons, packed) 4 large eggs 1 cup whole raw peeled pistachios Position a rack in the center of the oven and preheat to 350 degrees F. Brush a 9 by 5inch loaf pan with butter and dust it with flour. Whisk the flour and salt together in a bowl. In another medium bowl, rub the citrus zests into the sugar with your fingers until the sugar is fragrant and takes on a bit of the fruit color. Beat the eggs into the sugar with a wooden spoon until blended. Stir in the flour mixture to make a smooth, sticky but

with an electric mixer on medium-high speed until just combined and lightly fluffy. Beat in the molasses and egg yolk. Gradually add the dry ingredients and mix together on low speed until dough is just combined and still crumbly, about 3 minutes. Give dough a few turns with a spatula to bring together. Lay out wax paper on a clean work surface and put about 1/3 of the batter on top. Lightly press down and top with another sheet of wax paper. Using your hands or a rolling pin, gently pat into a rectangle. Roll out with a rolling pin until dough is as thin as possible without breaking, no thicker than 1/16 inch thick. This is the key to these cookies: they really can't be too thin. Gently peel back the layer of waxed paper and then replace it loosely. Transfer rolled batter to a flat baking sheet and freeze until firm and can easily be peeled away from the waxed paper, about 30 minutes. Repeat with the remaining dough. Cut dough using a small (2- to 3-inch) fluted round cookie cutter and return to the freezer for 15 minutes to set. Transfer frozen cookies to a baking sheet lined with parchment paper and bake until crisp and lightly, evenly colored (but not brown), about 10 minutes.

sugar is fragrant and takes on a bit of the fruit color. Beat the eggs into the sugar with a wooden spoon until blended. Stir in the flour mixture to make a smooth, sticky but pourable batter. Stir in the pistachios. Pour the batter into the prepared pan, and smooth the surface lightly with a spatula. Bake until the loaf is lightly browned and pulling away from the sides of the pan, about 40 to 45 minutes. A skewer inserted into the center should come out clean, and the loaf will look like a not so great pound cake. Let stand for 10 minutes, then remove from the pan and cool on a rack for 1 hour. Wrap the loaf in plastic and freeze until firm, about 30 minutes. Preheat the oven to 300 degrees F. Slice the chilled loaf as thin as you can -- 6 to 8 slices to the inch. (It helps to mark the loaf lightly with a serrated knife every halfinch and use that as a guide.) Lay the slices flat on 2 baking sheets and bake until brown, 10 to 15 minutes. (Take care -- the cookies can go from pale to dark brown quickly.) Let stand overnight or for at least 12 hours on a rack to cool and crisp up. Serve. Store in a well-sealed jar or other container.

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