Chocolate "Cannery" Muffins

Also taken from the rural blog. :)

3 eggs (beaten)
1/2 C. shortening
2 tsp baking powder
1/2 tsp. salt
1/2 tsp. Mexican vanilla
3 C. cannery hot cocoa mix
1 1/2 C. cannery choc. pudding mix
1 C. white or whole wheat flour
1 C. very hot (or boiling) water

Blend together beaten eggs, shortening, baking powder, salt and Mexican vanilla. Beat in cocoa mix, pudding mix, and flour. Add hot water, and mix well. Stir in 1/2 C. vanilla chips (optional) and/or chopped almonds. Pour in greased jumbo muffin tin. Bake at 350 for 25 minutes. Remove from oven, and allow to cool on counter before removing from tin.

Ginger Bread Cookies

Found this on a wonderful home-spun blog out of Idaho. (I've edited the language to be more efficient).

1 1/2 c. Crisco
2 c. Sugar
1/2 c. molasses
2 eggs
4 c. flour
1 tlb. + 1 tsp. soda
1 tsp. pepper
1 tsp ginger
1/2 tsp. cloves
1/2 tsp. salt

Mix crisco, sugar, eggs & molasses together until smooth. Add flour, soda, pepper, ginger, cloves and salt. Use an ice cream scoop dough (1/4 c per cookie).
Roll the dough into cinamon and sugar. Bake 350 degrees for 13 min.

To make the diabetic use the same amount of Splenda as you do normal sugar. To make fat free add 1 1/2 cups (sugar-free) applesauce.

Broccoli And Tortellini Salad

6 slices of bacon
20 oz. package of fresh cheese filled tortellini (buy in deli)
1 1/2 cups mayonainse
6 T. White sugar
1 T. cider vinegar ( I added more to thin down)
3 bunches fresh broccoli cut up
1 cup raisins
1 cup sunflower seeds
1 red onion chopped up ( use less if you prefer)

Cook bacon, drain, and crumble
Cook tortelline according to directions, drain, and rinse with cold water
Cook broccoli for 3 min. or 5 in a vegt. steamer

Dressing
Mix together mayo, sugar, and vinegar

Mix up the following
In large bowl, combine broccoli, tortellini, bacon, raisins, sunflower seeds, and onion.
Pour on half of the dressing and refrigerate over night. Add more dressing when serving.

Sweet and Sour Chicken

• Chicken Bits:
• 2 pounds skinned, de-boned chicken, cut into bite-sized pieces
• 1 cup all-purpose flour
• A little fresh ground black pepper, ground ginger and garlic powder to season flour (not a lot)
• 1/2 cup milk
• 2 eggs
• Vegetable oil
• Vegetables:
• 1 green bell pepper, washed, seeded and cut into 1/2-inch square bits
• 1 red bell pepper, washed, seeded and cut into 1/2-inch square bits
• 1 large yellow onion, skinned, root end removed, cut into 1/2-inch bits
• 2 medium carrots, peeled and trimed, slice thinly on the diagonal
• 1 20-ounce can pineapple chunks in juice (no added sweeteners)
• Sweet and Sour Sauce:
• 1/2 cup reserved pineapple juice
• 1 cup water
• 1/4 cup granulated sugar
• 1/4 cup red wine vinegar
• 3 tablespoons lemon juice
• 4 - 6 drops red food coloring
• 2 rounded tablespoons corn starch mixed in enough cold water to make a slurry

Preparation:

Directions for Making Chicken Bits
When cutting the chicken into bite-sized pieces, remove any fat, gristle or connective tissue. If the chicken is soft-frozen or almost thawed it is easier to cut.
In small frying pan, add 1/2-inch vegetable oil. Heat to deep-frying temperature.
In a bowl mix eggs and milk. Beat until well combined.
Place flour and seasonings in a shallow bowl and mix.
Dunk pieces of chicken in the egg and milk mixture. Allow excess to drain.
Dredge the chicken pieces in the flour coating thoroughly. Here is your chance to practice with your chop sticks and keep the flour off from your fingers.
Drop pieces into the hot oil and fry until deep golden brown. Turn as necessary to cook evenly on all sides. When golden brown, remove to paper towel covered plate to drain.
Repeat until all chicken pieces are cooked. Set aside until assembly.

Directions for Making Sweet and Sour Sauce
Place pineapple and water in sauce pan. Heat over low flame. Slowly add sugar while stirring.
When sugar has dissolved, slowly add the vinegar and the lemon juice while stirring.
Add corn starch slurry and stir while heating. Bring to a boil.
Stir constantly until thickened. Add food coloring (a couple drops at first and then adjust until you have the red color you like) and stir well to mix. Continue to heat and stir until almost a syrup. Remove from heat and set aside.
Note: You will be judging the thickness of the sauce while it is hot. It will thicken considerably when it is set aside and cools. Later, when added to the vegetables, the moisture from the vegetables will thin the sauce quite a bit.

Directions for Assembling Completed Dish
Add a little vegetable oil to a large frying pan or wok. Bring to frying temperature over medium heat. Add vegetables (but not the pineapple) and cook, stirring frequently, until onions begin to caramelize.
Add sweet and sour sauce and continue cooking and stirring until vegetable are bite tender and sauce has re-thickened and clings to the vegetables.
Add pineapple and chicken bits and fold into the vegetables and sauce. Simmer until heated through. Serve.
Most home-made sweet and sour sauces are made with brown sugar and the sauce has the distinctive coffee color of the molasses in the brown sugar. This recipe produces a red sweet and sour sauce that looks just like the Chinese restaurant take-out food but we think that it tastes a lot better. Try it and see how easy it is to make tasty oriental-style food at home.

A few new recipe sites

Hungry monster

and

GSN

Hold the onions

and

Downright delish

and

For the love of cooking

and

My finds

and

A Pinch of This, A Pinch of That
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Sourdough-Crust Pizza, Sourdough Focaccia

This recipe for a vegetarian three-cheese pizza calls for 3/4 cup of the sourdough starter. Use the rest for the Sourdough Focaccia.

TWO SOURDOUGH-CRUST PIZZAS

Dough:

3/4 cup sourdough starter

2-1/2 to 3 cups all-purpose flour

1 tablespoon sugar

1 envelope dry yeast (developed for Fleischmann's RapidRise)

2 teaspoons salt

3/4 cup water

2 tablespoons vegetable oil

Toppings:

1 (6-ounce) can tomato paste

1/2 cup water

1/4 cup vegetable oil

1 teaspoon crushed dried oregano

1/2 teaspoon salt

1/8 teaspoon ground black pepper

1 cup sliced fresh mushrooms

2/3 cup sliced green pepper

1/4 cup grated Romano cheese

1/4 cup grated Parmesan cheese

2-1/2 cups shredded mozzarella cheese

Yield: Two (12-inch) pizzas

Stir sourdough starter before measuring out 3/4 cup. Bring the 3/4 cup portion to room temperature.

In a large bowl, combine 3/4 cup flour, sugar, undissolved yeast and salt. Heat water and oil until very warm (120-130 degrees). Gradually add water mixture and starter to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on a lightly floured surface until smooth and elastic, 8 to 10 minutes. Cover; let rest 10 minutes.

Meanwhile, combine tomato paste, water, vegetable oil, oregano, salt and pepper. Stir well.

Divide dough in half. Roll each half to a 12-inch circle. Place on greased pizza pans, form a standing rim by pinching the edge of the dough. Prick with fork; let rest 10 minutes. Have oven heating to 450 degrees. Par-bake both crusts at 450 for 7 minutes. Remove from pans; place pizza shells on wire racks. Spread tomato mixture evenly on each pizza crust. Sprinkle with mushrooms, green pepper and cheeses. (If desired, use mixed colors of bell peppers and sliced sweet onions; omit mushrooms. Saute vegetables to slightly tenderize before topping pizzas.)

Bake on wire rack at 450 degrees for 10 minutes. Serve warm.

- Fleischmann's

SOURDOUGH FOCACCIA (FLATBREAD)

1 cup sourdough starter

2 cups all-purpose flour, divided use

1 envelope dry yeast (developed for Fleischmann's RapidRise)

1 teaspoon salt

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/4 cup water

4 tablespoons olive oil, divided use

Coarse salt

Sliced olives, drained

Finely diced fresh mushrooms, optional

Yield: One (9x13-inch) flatbread

Stir sourdough starter before measuring out 1 cup. Bring that 1-cup portion to room temperature.

In a large bowl, combine 2/3 cup flour, undissolved yeast, salt, basil and oregano. Heat water and 2 tablespoons of the olive oil until very warm (120-130 degrees). Gradually add water mixture and starter to the flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Roll dough to a 13x9-inch rectangle. Press evenly into a greased 13x9-inch baking pan. Cover; let rise in a warm, draft-free place until almost doubled in size, about 30 minutes. With handle of a spoon, make an indentation in dough at 1-1/2-inch intervals. Brush dough with olive oil and sprinkle lightly with coarse salt. Sprinkle with olives and mushrooms.

Bake at 400 degrees for 30 minutes. Serve warm.

Individual Beef Wellingtons

Here’s a show-off entrée for a very special occasion (or a very special someone). The recipe has the great advantage of requiring preparation entirely in advance, except for the final (mistake-proof) baking – so you can’t get in an uproar of last-minute panic, even if you want to! It’s beautiful, elegant and delicious – what more could one ask?

4 SERVINGS

4 slices, (each 1 1/2 inches thick) of filet mignon (tenderloin of beef)
about 1 pound, puff pastry
(available frozen – thaw in refrigerator and/or 20-30 minutes at room temperature before using)
2 to 3 tablespoons, butter
salt and pepper to taste
2 to 3 tablespoons Cognac (optional)
egg wash (2 eggs beaten with 2 tablespoons water)

Duxelles (see **recipe below)
About 10 ounces, soft pate, such as pate de foie gras
(available canned, or prepared fresh)

Pat the filets dry with paper towels. Saute one side of each filet in melted butter very quickly over very high heat, just until browned. Turn filets and salt and pepper the browned side. If desired, warm 2 to 3 tablespoons of Cognac and flame the browned filets [see * Cook’s Note: Flaming, below, for technique]. Chill the filets in the refrigerator.

Spread the top of each chilled filet with duxelles, then top each with a slice of pate. Unfold the puff pastry (if purchased boxed) and roll out gently on a lightly floured work surface. Cut the pastry into four rectangles, one rectangular piece to wrap each filet, cut large enough to enclose the top and sides, with enough extra pastry to also tuck well underneath the meat without stretching or pulling the pastry (excess can be trimmed when tucking, if necessary).

Wrap each filet with its toppings in a rectangle of rolled-out puff pastry. Be sure the filet and toppings are chilled before wrapping: wrapping over warm food will make the pastry sticky and soggy. [Cook’s Note: It is not necessary to completely wrap the bottom of the filets, because the bottom pastry will not cook properly. Just tuck the pastry carefully under the meat around the edges. Do not stretch the pastry, to avoid it’s pulling back during baking.]

Using the tip of a sharp knife, cut a two or three small slits in the top of each pastry package to allow steam to escape. Use pastry scraps to make decorations, if desired. Apply decorations to pastry packages (egg wash is a good “glue” if needed). Brush pastry, including decorations, with egg wash. Chill again, reserving any leftover egg wash. [Cook’s Note: Egg wash produces a beautiful golden coloring on the pastry; it also helps to keep the pastry from drying out as it stands in the refrigerator.]

Preheat the oven to 450 degrees. Brush pastry packages again with egg wash. Bake until golden (about 20 minutes). (Cutting the meat thick and keeping it chilled before baking helps to avoid overcooking.)

Serve with a very fine brown sauce, such as Basic Brown Sauce [found in Recipe Archives, menu at left on website pages].

*Cook’s Note: Flaming
There is a simple trick to flaming a food with alcohol (to flambé) and that is to warm the alcohol first. One method is to use a long-handled small pot (I’ve been know to use a Turkish coffee pot, but there are pots made expressly for this purpose and any well-made small saucepan can be serviceable). Heat the pot until the liquor in it is hot, but not boiling; then hold a lighted match over the pot, and the flame will be drawn down to ignite the alcohol. Pour the flaming spirits over the food.

Alternatively (if, for example, you prefer to avoid pouring flaming spirits) you may warm the alcohol, pour it over the food, and THEN ignite it – which works fine, as long as the liquor is not diluted by the liquids in the food pan, and as long as the food to be flamed is hot.

**DUXELLES

1/2 pound, mushrooms – finely minced
3 tablespoons, butter
2 tablespoons, shallots – minced
salt and pepper
1 teaspoon, dried tarragon
2 tablespoons, flour
1/4 cup, Port wine
2-4 tablespoons, heavy cream

Using a towel, squeeze the liquid out of the minced mushrooms. Heat the butter in a skillet. Add the shallots and sauté briefly. Add mushrooms and stir until mushrooms begin to separate. Add salt, pepper and tarragon. Blend in flour. Stir for 2 minutes. Blend in wine, then cream. Simmer to reduce cream and thicken to a thick, paste-like consistency. Taste and adjust seasoning as desired. Flavor will be intense!

Sweet and Savory Meatloaf

Only a fan of meatloaf if it's amazing. Let's try this one.

Here’s a meatloaf recipe that provides the solution for anyone who claims not to like meatloaf: it make converts of all – and it’s great cold on sandwiches, too!

SERVES 4-6

for the topping:
1 cup, catsup
1/2 cup, light brown sugar (packed measure)
1 teaspoon, dry mustard

for the meatloaf:
1 pound, ground beef
1/2 pound, ground pork
1 large egg, lightly beaten
1/4 cup, finely chopped onion
3 tablespoons, light brown sugar (packed measure)
1/4 teaspoon, black pepper
1/4 teaspoon, dry mustard
1/4 teaspoon, dried sage
1/4 teaspoon, garlic salt
1/2 cup, catsup
3 slices, bread – torn into pieces and soaked in:
1 cup, milk (plus more soaked bread pieces, if needed for texture)

Preheat the oven to 350 degrees. Lightly oil a 9 X 5 X 3-inch loaf pan.

In a small bowl, mix together all the topping ingredients and set aside.

In a large bowl, mix together all the meatloaf ingredients, adding the soaked bread last. [COOK’S NOTE: more milk-soaked pieces of bread may be added, a tablespoon at a time, if desired to make a firmer loaf.]

Place the meatloaf mixture in the prepared loaf pan. Bake for 45 minutes, then remove loaf from the oven, drain off excess fat, and spread the topping over the top of the loaf. Return the meatloaf to the oven for an additional 45 minutes or until it has reached desired doneness. Allow the meatloaf to stand for at least 10 minutes after removing from oven before slicing.

Oven roasted strawberries....YUM!

This looks like it has incredible potential!

OVEN ROASTED STRAWBERRIES WITH WHITE CHOCOLATE CRÈME ANGLAISE

Here is an unusual way of preparing strawberries. They’re fabulous simply spooned over ice cream (or even on toasted and buttered brioche), but following the strawberry recipe you’ll find a classic custard sauce (Creme Anglaise) including a White Chocolate Variation of the Creme Anglaise sauce recipe. Either version of the creme anglaise sauce may even be frozen in an ice cream maker - the ultimate French custard ice cream! - or served as-is (as a sauce)....and all versions compliment the strawberries very nicely.

4 SERVINGS

20 large strawberries, hulled, quickly rinsed, and dried with paper towels

2 tablespoons, unsalted butter - melted

3 tablespoons, granulated sugar

Preheat the oven to 400 degrees. In a baking dish, place the strawberries side by side, stem end down. Add 1 tablespoon of water to the dish. Brush the strawberries with the melted butter, and sprinkle the sugar over the berries. Bake for about 6-8 minutes or until the strawberries are soft.

CREME ANGLAISE

2 cups, half and half

4 egg yolks

1/2 cup, granulated sugar

The Flavorings:

1/4 cup (or less, to taste), liqueur of choice

OR 1-1/2 teaspoons (or to taste) of vanilla or other flavorful extract

OR split a whole vanilla bean, scrape out the pulp, and add bean and pulp to the half and half as it is scalded; allow to steep, but remove bean before adding scalded half and half to egg mixture.

*FOR WHITE CHOCOLATE CREME ANGLAISE: 2 ounces, white chocolate - chopped

The Method:

Scald the half and half - that is: heat it in a saucepan until little bubbles form around the edges, and whiffs of steam come off the surface.

Beat the egg yolks with the sugar until mixture is very light-colored and thick. Very slowly, add the hot half and half - start by adding just drops, then steadily increase amount added, whisking egg mixture constantly.

Return this entire mixture to a heavy saucepan, and heat, stirring constantly, just until it coats the back of a spoon (until you can draw a stripe with your fingertip down the back of the stirring spoon, and the stripe will not run back together - temperature will be about 160 degrees). DO NOT ALLOW SAUCE TO BOIL. Add flavoring of choice. [*Chopped white chocolate is added here, if using.]

Immediately remove the completed sauce from the heat and stir to cool. [The best method is to place the saucepan in a bowl of ice and water, and stir the sauce to cool it quickly.]

Cook's Notes:

The sauce will be only medium-thick - and very pour-able. For a thicker (but very rich) sauce, you may add an egg yolk or use cream instead of some of the half and half.

If you overcook the sauce, or cook over too high heat, the eggs will scramble, and sauce will appear curdled. If this happens, but not too badly, simply strain the sauce through a strainer to remove the particles of cooked egg. If the problem is acute, you’ll have to discard the disaster and begin again. [Note: the sauce can be made in a double boiler - over, but not in - simmering water, for maximum control and gentle heat.]

Creme anglaise can be made ahead and held at room temperature, or refrigerated for longer storage. To make ahead: cover with plastic wrap pressed down so that it touches the entire surface of the sauce.

Variations:

The finished and flavored sauce may be chilled, then processed in an ice cream maker for an excellent French-style ice cream.

TO MAKE WHITE CHOCOLATE CREME ANGLAISE:

Stir 2 ounces of finely chopped white chocolate into the finished, (vanilla flavored), hot creme anglaise, until chocolate is melted and sauce is smooth*

Oven Roasted Strawberries adapted from a recipe by world-class New York chef, Daniel Boulud

Sauerkraut Surprise (Chocolate) Cake

Jer loves sauerkraut. Since living in Bavaria, there is little reason for me not to make it (other than not being a fan of it). This recipe will help me sneak it in without tasting it, I hope!

A listener, Lin, did a Google search after hearing another caller ask for this unusual cake, and forwarded a copy. Then, we received an e-mail from our listener Millie who has used this recipe since finding it in Better Homes and Gardens magazine in 1975. She says,“ I want to tell you that I have had this recipe since 1975… It is a great fudgie cake and the sour cream chocolate frosting is scrumptious. The sauerkraut adds moistness and coconut-like texture - but no sour flavor - to this delicious cake. It has been my son's favorite since he was a teenager. The recipe was reprinted in the August 1980 edition of BHG and is exactly the same as the first time it was published. So here goes!”

1/2 cup, butter
1 1/2 cups, sugar
3 eggs
1 teaspoon, vanilla extract
2 cups, all purpose flour - sifted
1 teaspoon, baking powder
1 teaspoon, baking soda
1/4 teaspoon, salt
1/2 cup, cocoa powder
one 8 ounce can, sauerkraut - drained, rinsed and finely snipped
1 cup, water

*Sour Cream Chocolate frosting (*recipe below)


In a large mixing bowl, cream butter and sugar together until light. Beat in eggs one at a time, beating well after each egg. Add vanilla.

Sift flour, baking powder, baking soda, salt, and cocoa together. Add dry ingredients to egg mixture, alternately with the 1 cup water. Beat well after each addition. Stir in sauerkraut.

Turn into greased and floured 13 x 9 baking pan. Bake at 350 for 35 to 40 minutes, until the cake tests done.

*SOUR CREAM CHOCOLATE FROSTING

one 6 ounce package, semisweet chocolate chips
4 tablespoons, butter
1/2 cup, sour cream
1 teaspoon, vanilla
1 pound, confectioners sugar

Melt the chocolate chips and butter over low heat. Remove from heat. Blend in sour cream, vanilla, and salt. Add the sifted sugar and mix until smooth and of consistency for spreading. Spread over cooled cake.

e-Ahead Cookies Like Money in the Bank

Homemade cookies are in high demand during the holiday season, but few of us can fit lengthy bake-a-thons into already cramped schedules. So we procrastinate, and often what could be a pleasant, family-friendly baking session turns into a grueling marathon. Or, we splurge on pricey gourmet treats that rarely taste as good as they look.

This year, consider a new approach. In between making those lists and checking them twice, take a few minutes to mix up some favorite cookie recipes and stash the treats in your freezer. By following a few simple rules, you'll have home-baked cookies on hand anytime.

A number of Web sites offer suggestions on storing and freezing cookies. A few of the more helpful ones include www.fareshare.net, www.allrecipes.com and www.stretcher.com. Below is the basic information you'll need to get started:

-Both cookie dough and baked cookies are candidates for the freezer. But keep this in mind: crisp cookies freeze better than soft ones, with the exception of brownies and bar-type cookies. (Forget meringues.)

-Follow the time frame recommended by experts. Unfrosted baked cookies will hold up well in the freezer for as long as six to 12 months; the limit for frosted baked cookies is two to three months. Cookie dough usually has a much shorter freezer life, four to six weeks.

-For best results, rolls of dough should be sealed tightly in plastic wrap. Store other types of dough in airtight containers. Unbaked drop cookies can be frozen on cookie sheets and transferred to a freezer bag. Whatever method you use, remember that dough will absorb freezer odors if not properly wrapped. When you're ready to bake, simply let the dough defrost in the refrigerator, then proceed.

-Freezing baked cookies will preserve their freshness. But as with unbaked dough, proper wrapping is important. Put wax paper between layers of cookies before stashing in a tightly sealed tin or coffee can. To serve, let cookies come to room temperature or zap for about 30 seconds in the microwave.

-Label each container with the date and type of cookie or cookie dough.

Now, a few recipes that are particularly freezer-friendly.

HOLIDAY THUMBPRINT COOKIES

1 cup butter or margarine

3/4 cup powdered sugar

1/4 teaspoon salt

1-1/4 teaspoons vanilla

1-3/4 cups flour

1-1/2 cups Post Raisin Bran cereal

3/4 cup jam or preserves

Preheat oven to 375 degrees. Beat butter in large bowl with electric mixer on medium speed to soften. Gradually add powdered sugar and salt, beating until light and fluffy. Beat in vanilla. Stir in flour and cereal. Shape dough into 1-inch balls. Place on ungreased cookie sheets. Make an indentation in center of each ball. Bake for 12 to 15 minutes or until golden brown. Remove from cookie sheets and cool on wire racks. Fill indentations with jam and sprinkle with additional powdered sugar if desired.

Kraft Foods

NEIMAN MARCUS CHOCOLATE CHIP COOKIE

1/2 cup unsalted butter, softened

1 cup brown sugar

3 tablespoons granulated sugar

1 egg

2 teaspoons vanilla

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1-3/4 cups flour

1-1/2 teaspoons instant espresso powder, slightly crushed

8 ounces semisweet chocolate chips

Preheat oven to 375 degrees. Grease a large cookie sheet. In a large bowl, combine butter and sugars. Using an electric mixer, beat until light and fluffy. Beat in egg and vanilla. In a medium bowl, combine baking soda, baking powder, salt, flour and espresso powder. Stir to mix and add to butter mixture, using a spatula or wooden spoon to combine ingredients. Stir in chocolate chips. Drop dough by rounded tablespoons (or more) onto prepared cookie sheet several inches apart. Bake eight to 10 minutes for a soft cookie, 10 to 12 minutes for a crisper cookie.

Neiman Marcus

SNICKERDOODLES

1 cup butter

1-1/2 cups sugar

2 eggs

2-3/4 cups flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/2 teaspoon salt

Cinnamon

Sugar

Preheat oven to 350 degrees. In a large bowl, cream together butter, sugar and eggs. Stir in flour, cream of tartar, baking soda and salt. Refrigerate dough for an hour or two to chill. Roll the dough into 1-inch balls. Roll each ball in a mixture of cinnamon and sugar. Place 2 inches apart on ungreased cookie sheet. Bake for 10 to 12 minutes.

www.stretcher.com

SPICED CHOCOLATE TEA COOKIES

1-1/2 cups all-purpose flour

1/4 cup unsweetened cocoa powder

1/4 teaspoon baking powder

1/4 teaspoon ground nutmeg or ground cardamom

1/2 cup butter, softened

3/4 cup sugar

1 egg yolk

1/3 cup milk

Sifted powdered sugar

Preheat oven to 350 degrees. In a small bowl, stir together flour, cocoa powder, baking powder and nutmeg or cardamom. Set aside. In a large bowl, beat butter with electric mixer on medium to high for 30 seconds. Add sugar; beat until combined. Beat in the egg yolk until combined. Add about half of the flour mixture and the milk; beat until combined. Beat or stir in remaining ingredients. Spoon dough into a pastry bag fitted with a large (1/2-inch) open star tip. Pipe dough into 1-1/2-inch shell shapes two inches apart onto ungreased cookie sheets. Bake for 10 to 12 minutes or until firm and bottoms are browned.

Better Homes & Gardens

HONEY-PEANUT BUTTER COOKIES

1/2 cup shortening

1 cup creamy peanut butter

1 cup honey

2 eggs

3 cups flour

1 cup sugar

1-1/2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

Preheat oven to 350 degrees. Combine shortening, peanut butter, honey, eggs, flour, sugar, baking soda, baking powder and salt. Roll into balls and place on ungreased cookie sheet. Flatten with fork dipped in flour. Bake for eight to 10 minutes.

Coconut Bread - a quick and easy treat!

This is my all-time favorite "quick" bread. You can make it in full-size loaves, as directed in this recipe - or make mini loaves, or muffins of any size. If you change the size of whatever you're baking, do everything the same way as in the recipe below - BUT be sure to check for doneness a lot sooner: smaller breads will cook much faster than the large loaf.

MAKES 1 LARGE LOAF (9” X 5”) OR 3 DISPOSABLE LOAF PANS

2 3/4 cups, flour
1 cup, sugar
1 tablespoon plus 1 teaspoon, baking powder
1 teaspoon, salt
1 1/4 cups, shredded coconut - toasted and cooled
1 1/2 cups, milk
1 egg, lightly beaten
2 tablespoons, peanut oil
1 teaspoon, coconut extract
Oil for coating loaf pan

Preheat oven to 350 degrees.

Sift together flour, sugar, baking powder and salt into mixing bowl. Add toasted coconut and blend well.

In a separate bowl, combine milk, egg, oil and extract, and blend well. Add this mixture to dry ingredients, all at once, and stir briefly to blend. Do not over-mix. Turn into oiled pan(s).

Bake at 350 degrees for 40 minutes to 1 hour, depending on pan size. (When a skewer, inserted in the middle of the loaf, comes out clean, the bread is done.) Cool loaf in the pan for 10 minutes, then turn out loaves and cool on a cake rack, to room temperature, before slicing.

This bread is even better (and easier to slice neatly) after several hours.

Wrap well in aluminum foil for storage.

P.S. I can’t tell you how good it is toasted by the slice, and buttered!

Smackin' Cracklin' Cornbread

I love cornbread with soup. This recipe would be great with a cream-based!

Yield: 16 servings

8 strips bacon
2 cups yellow or white cornmeal
1 teaspoon baking powder
¼ teaspoon salt
1 ½ cups crushed saltine crackers
1 ½ cups buttermilk
1 tablespoon all-purpose flour
2 teaspoons butter, melted

Procedure:

1. Preheat oven to 450 degrees. In medium skillet over medium heat, cook bacon until crisp. Remove, drain and set aside. When cool, crumble.

2. In large bowl, fold together cornmeal, baking powder, salt, crackers, buttermilk, flour, butter and bacon. Shape into two loaves to fit 8 ½-by-4-by-3-inch pans.

3. Bake 20 minutes, or until done in center. Remove and cool on wire racks.

Nutrition data per slice (1/8 loaf): Calories 122 (24 percent from fat); 3.3 g fat (sat 1.1 g, mono 1.6 g, poly .4 g); protein 4 g; carbohydrates 19 g; fiber 1.42 g; cholesterol 5 mg; sodium 227 mg; calcium 55 mg. Source: CooksRecipes.com

Magic Holiday Grog

This is my idea of the most delicious hot beverage for the cold weather and holidays. You can keep it in a pot on the back of the stove for ladling out – or use a crock pot to keep it warm. Leave out the alcohol, if you wish. I perfected this recipe years ago when I was a caterer – it’s fragrance fills the house with a delightful, cozy "spirit" – ENJOY!

MAKES 8 GENEROUS SERVINGS

4 cups, apple cider or apple juice
1/2 cup, brown sugar
1/4 teaspoon, ground cinnamon
1/4 teaspoon, ground cloves
1/8 teaspoon, ground allspice
salt to taste (a pinch or so will bring out the flavors!)
1 orange, sliced thin
1/2 lemon, sliced thin
Garnish (optional - see below*)

In a non-reactive pot (stainless steel, ceramic, or enamel-coated metal), bring the cider just to a boil; immediately reduce heat, add the brown sugar and cook, stirring, over low heat until the sugar is dissolved without boiling.

Remove from heat; add all remaining ingredients.

Float sliced orange and lemon on top. Allow flavors to infuse for a half hour or more, if time is available. [May be made ahead and allowed to stand at cool room temperature for up to four hours. Refrigerate for longer storage.]

To Serve: Reheat the grog (if it has cooled) over low heat and keep warm for serving, but do NOT allow the grog to boil.

Ladle hot grog into cups, punch cups or mugs.

*Garnish with a dollop of whipped cream and a sprinkle of nutmeg, if desired.

Mozzarella Slices with Capers

We eat mozzarella almost everyday. So nice to have a variation from caprese!

Serve these rich and creamy-tasting mozzarella slices with artichoke hearts, salami, olives and with crostini or crackers. Look for fresh mozzarella at stores that offer a good selection of cheese.

1 pound fresh water-packed mozzarella, drained, cut into ¼-inch slices
6 tablespoons extra-virgin olive oil, divided
2 garlic cloves, peeled, minced or crushed
¼ teaspoon dried crushed red pepper flakes, or more to taste
1 tablespoon minced fresh oregano
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
2 tablespoons capers, drained well, chopped
Artichoke hearts, salami and olives for garnish

Overlap the cheese slices on a serving platter.

In a small saucepan, heat 2 tablespoons of the olive oil over medium heat. Add the garlic and crushed red pepper. Stir just until the garlic begins to color, about 2 minutes. Remove from the heat; stir in the oregano, salt and pepper. Cool completely.

Stir in the capers and the remaining 4 tablespoons of olive oil. Drizzle the mixture over the cheese slices and garnish them with artichoke hearts, salami and olives.

Makes 12 generous servings.

Adapted from Bon Appetit magazine, January 2002 issue.

Tested by Susan Selasky for the Detroit Free Press Test Kitchen.

Per appetizer: 174 calories (80 percent from fat), 15 grams fat (7 grams sat. fat), 1 gram carbohydrate, 7 grams protein, 136 mg sodium, 30 mg cholesterol, 220 mg calcium, 0 grams fiber.

Apricot-Apple Cider Sipper

Makes about 21 cups
Prep: 10 min., Cook: 15 min.
1 gallon apple cider
1 (11.5-ounce) can apricot nectar
2 cups sugar
2 cups orange juice
¾ cup lemon juice
4 (3-inch) cinnamon sticks
2 teaspoons ground allspice
1 teaspoon ground cloves
½ teaspoon ground nutmeg

Bring all ingredients to a boil in a Dutch oven; reduce heat, and simmer 10 minutes. Remove cinnamon sticks. Serve hot.

Apple Cider Sipper: Omit nectar. Makes 19 cups.

Recipes for hot chocolate ...

CREAMY HOT CHOCOLATE

Prep time: 6 minutes. Cook time: 8 minutes. Serves: 2.

Tested with the Spanish chocolate Valor Chocolate a la Taza (available at the Web site www.tienda.com), this fast and easy recipe yielded a pretty cup of hot chocolate whose caressing texture lived up to its name. The recipe is from Gourmet magazine.

1/3 cup well-chilled heavy cream

1 tablespoon sugar

4 ounces fine-quality bittersweet chocolate (not unsweetened)

2 cups whole milk

In a bowl, with an electric mixer, beat cream with sugar until it just holds stiff peaks.

Chop chocolate and reserve 2 teaspoons. In a small saucepan, heat milk with remaining chocolate over moderate heat, stirring, until it just comes to a simmer.

Pour hot chocolate into 2 large mugs and top with whipped cream and reserved chocolate.

MOODY'S HOT CHOCOLATE

Prep time: 5 minutes. Cook time: 15 minutes. Serves: 6.

Kathy Cooney, pastry chef at Moody's Bistro & Lounge in Truckee, Calif., created this unusually thick and intense version of hot chocolate. "It isn't served by the mugful, but more like an espresso with a spoonful of freshly whipped cream," she recommends. At the restaurant, she uses the Venezuelan chocolate El Rey Gran Saman (available at the Web site www.amazon.com). "It is slightly more acidic and flowery than some domestic chocolates," she says. "It is a dessert by itself or with a fresh churro," she says of the hot chocolate it yields. People who prefer a thinner cup of hot chocolate can thin it with more water and then reheat it.

2 cups whole milk

1/2 cup water

1 cinnamon stick

1/3 cup sugar

1/4 cup water

4 ounces bittersweet chocolate, melted

1 tablespoon almond liqueur

Bring milk and 1/2 cup water to simmer in saucepan. Turn off heat.

Meanwhile, combine cinnamon stick, sugar and 1/4 cup water in heavy-bottomed medium saucepan. Over medium-high heat allow sugar to caramelize as you swirl the pan. As it reaches a deep amber color, remove from heat and slowly whisk in milk-water mixture. Return to low heat and gently stir till it is smooth. Whisk in melted chocolate. Heat till edges start to bubble. Remove from heat. Take out cinnamon stick. Add the almond liqueur. Whip hot chocolate with immersion blender for a minute. Serve immediately.

NEW MEXICAN HOT CHOCOLATE

Cook time: 10 minutes. Makes about 8 2/3-cup servings.

Cinnamon and nutmeg spice up the flavor. The recipe is from Cooking Light magazine.

1/2 cup water

1/3 cup honey

5 tablespoons unsweetened cocoa

1/2 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/4 teaspoon salt

4 cups reduced-fat milk (2 percent)

1 teaspoon vanilla extract

Combine first 6 ingredients in a large, heavy saucepan. Bring to a boil over medium-high heat, stirring constantly. Gradually add milk and vanilla extract, stirring constantly with a whisk. Heat to 180 degrees or until tiny bubbles form around edge, stirring with a whisk (do not boil).

VIANNE'S SPICED HOT CHOCOLATE

Prep time: 15 minutes. Cook time: 10 minutes. Serves: 2.

Flavors of chili pepper, cinnamon and vanilla come through lightly in this hot chocolate from "My French Kitchen" (Morrow, $24.95) by Joanne Harris and Fran Warde. Harris is the author of several popular novels, including "Chocolat."

1-2/3 cups milk

1/2 vanilla bean, cut in half lengthwise

1/2 cinnamon stick

1 hot red chili pepper, halved and seeded

3-1/2 ounces bittersweet chocolate, preferably 70 percent

Brown sugar to taste (optional)

Whipped cream, chocolate curls, cognac or amaretto, to serve

Place the milk in a saucepan, add the vanilla bean, cinnamon stick and chili, and gently bring it to a shivering simmer for 1 minute. Grate the chocolate and whisk it in until it melts. If you must, then add brown sugar, but do try to go without it. Take off the heat and allow it to infuse for 10 minutes, then remove the vanilla, cinnamon and chili. Return to the heat and bring gently back to a simmer. Serve in mugs topped with whipped cream, chocolate curls, or a dash of cognac or amaretto.

RICH HOT CHOCOLATE

Prep time: 10 minutes. Cook time: 5 minutes. Serves: 6 to 8.

Berkeley, Calif., chocolate doyenne Alice Medrich includes this recipe in her newest book, "Bittersweet: Recipes and Tales From a Life in Chocolate" (Artisan, $35). It yields a hot chocolate exceptionally rich and representative of the quality of the chocolate used. It won't be for everyone, just people who want a melted bittersweet chocolate bar for breakfast.

6 ounces bittersweet or semisweet chocolate, coarsely chopped

1-1/2 cups boiling water

1-1/2 cups milk

Place the chocolate in a small saucepan. Pour about half of the boiling water over the chocolate and stir until the chocolate is melted and smooth. Stir in the rest of the boiling water and the milk. Heat over medium heat, whisking continuously, until hot but nowhere near boiling (the texture and flavor are both best if the hot chocolate never exceeds 180 degrees). Serve immediately, or set aside and reheat just before serving.

Variations:

Mocha hot chocolate: Make this hot-chocolate mocha using only 3/4 cup water and adding 3/4 cup espresso or strong coffee with the milk.

Ancho chili hot chocolate: Dried ancho chilies are also called pasillas. They are deep chocolate red and heady with an earthy musk. After seeing the film "Chocolat," recalls Medrich, she and a friend returned directly home for hot chocolate. "From drawers and cupboards, little jars of dried ground chilies were unearthed from past bouts of Indian and Mexican cooking. Between sips of chocolate, we began to inhale from each jar. The anchos beckoned, and we stirred pinches into our cups _ just enough to feel the heat. Try it," she writes.

Spiced hot chocolate: Following the sniffing ritual described above for ancho chili hot chocolate, experiment with other spices, such as anise, cinnamon, nutmeg, Chinese five-spice, ground vanilla beans, pieces of dried citrus peel or grated fresh citrus zest.