EASY THINGS TO MAKE: Bacon and sausage Brownies and cakes (from boxes) Chef salads Cherry, apple or blueberry pie (Use canned filling and follow directions on can.) Eggs (Fried, boiled, deviled.) Fruit dip (Marshmallow crème and cream cheese. Can add orange juice and rind if desired.) Hot cereal Marshmallow Fudge (Follow directions on Kraft jar. For peanut butter fudge, leave out chocolate chips and add 1 to 2 cups peanut butter.) Mashed potatoes Pizza Taco potatoes Tacos Veggie dip (Use dressing mix and mayo or cream cheese.)



DREAM CHEESECAKE 1 3/4 cups graham cracker crumbs 6 tablespoons melted margarine 1/4 cup sugar 2-8 oz. pkgs. cream cheese 1-14 oz. can condensed milk 1/3 cup lemon juice 1 teaspoon vanilla Preheat oven to 300o F. Combine first three ingredients. Press into the bottom and 1" up the sides of a 10" springform pan. Beat cream cheese until smooth. Add milk, juice, and vanilla. Beat until smooth. Pour into crust. Bake for 25 minutes.

BLUEBERRY TOPPING 2 cups frozen blueberries 1 tablespoon cornstarch 1/4 cup sugar 1 tablespoon lemon juice Over medium-low heat, combine ingredients. Bring to a boil. Reduce heat and simmer 3 minutes. Remove from heat and cool. Pour over cooled cheesecake or use as topping for pancakes or waffles. Chill (Unnecessary. It tastes better warm.).


STRAWBERRY TOPPING 2 cups frozen strawberries 1 tablespoon cornstarch 2 tablespoons sugar 1 teaspoon lemon juice Over medium-low heat, combine ingredients. Bring to a boil. Reduce heat and simmer 3 minutes. Remove from heat and cool. Pour over cooled cheesecake or use as topping for pancakes or waffles. Chill (Unnecessary. It tastes better warm.).

CHUNKY CHEESE SPAGHETTI 2 boneless skinless chicken breast halves (about 1-1/4 pounds),sliced into 2" strips 1 tablespoons olive oil 1/2 pound zucchini (about 1 medium), cut in half lengthwise then into 1/2" slices 1/2 large green bell pepper, chopped (optional) 1/2 large red bell pepper, chopped (optional) 4 ounces mushrooms, halved 2 Tbls. chopped onion 1 garlic clove, minced 1/2 of a 26 ounce jar of spaghetti sauce or 1 3/4 cups homemade. 1 cups (4 ounces) shredded mozzarella 4 ounces spaghetti, cooked and drained Cook chicken in oil until no longer pink (about 5 minutes). Remove from pan. Add vegetables to skillet. Cook and stir over medium-high heat until crisp-tender. Add chicken and spaghetti sauce. Cook until heated thoroughly. Add 1/2 cup of cheese. Cook and stir just until cheese melts. Pour sauce over cooked spaghetti; sprinkle with remaining cheese.


SPAGHETTI SAUCE 3/4 cup chopped onion 1 clove minced garlic 1 tsp. oil 2-15 oz. cans tomatoes 2-6 oz. cans tomato paste 1 cup water 2 tsp. sugar 1/2 tsp salt dash pepper 1 1/2 tsps. dried oregano, crushed 1 bay leaf Cook onion and garlic in oil until tender but not brown. Add remaining ingredients to the onion mixture. Simmer, uncovered, 30 minutes. Remove bay leaf. Simmer, loosely covered, another 30 minutes. If using meatballs, add when the bay leaf is removed. (Sugar can be adjusted to taste.)

ITALIAN MEATBALLS 2 slices bread 1/4 cup water 1 egg 1/2 lb. ground beef or turkey 2 Tbls. grated parmesan 1 Tbls. snipped parsley 1/4 tsp. salt 1/8 tsp. dried oregano, crushed dash pepper Soak bread in water. Add eggs and mix well. Blend in remaining ingredients. With wet hands, form meat mixture into small balls (about 24). Bake on foil lined cookie sheet for 30-45 minutes at 375o until done. Add to spaghetti sauce. (Can use ground turkey and egg beaters for a lower fat version.)


PUMPKIN ROLL 3 eggs 1 cup sugar 2/3 cup canned pumpkin 1 tsp. lemon juice 3/4 cup flour 1 tsp. baking powders 2 tsp. cinnamon 1 tsp. ginger 1/2 tsp. salt 1/2 tsp. nutmeg 1/4 cup confectioners' sugar 1-8 oz. pkg. softened cream cheese 5 Tbls. softened butter 1 cup confectioners' sugar 1/2 tsp. vanilla 1/2 cup chopped pecans Beat eggs at medium speed for 5 minutes. Add sugar, pumpkin, and lemon juice gradually. Mix next 6 ingredients; fold into pumpkin mixture. Line jelly roll pan with waxed paper. Pour batter into pan and bake at 350o for 15 minutes. Invert on towel sprinkled with confectioners' sugar. Roll cake and towel together as for jelly roll. Cool completely. 8

Combine the next four ingredients. Mix well. Stir in pecans. Spread on cake and reroll. Refrigerate until serving time.

REFRIGERATOR DESSERT 1 1/4 cups flour 1/2 cup softened margarine 1/2 cup chopped nuts (opt.) 1-8 oz. pkg. cream cheese 1 cup powdered sugar 1-12 oz. container frozen whipped topping 3-3 3/4 oz. pkgs. instant pudding 3 cups milk Heat oven to 350o. Combine flour and margarine until crumbly. Add nuts. Pat into a 13x9 baking dish. Bake for 18 to 22 minutes until lightly browned. Cool In same bowl, combine cream cheese and sugar until smooth and creamy. Fold in 1/2 the whipped topping. Spread over cooled crust. In same bowl, beat pudding mix and mild at medium speed until thickened. Pour over the cheese layer. Carefully spread the remaining whipped topping over the pudding. Refrigerate several hours.


CRAZY CAKE 3 cups flour 1/3 cup cocoa 1 tsp salt 2 cups sugar 2 tsps. soda 2 Tbls. vinegar 2/3 cups oil 2 tsp. vanilla 2 cups cold water Sift dry ingredients into a 9x13 pan. Add remaining ingredients. Stir with a fork to blend. Do NOT beat. Bake at 350o for 25 to 35 minutes. Cool.

GREEN AND WHITE PASTA 2 oz. each regular and spinach linguini or spaghetti 1/4 lb. cauliflower (Cut in bite size pieces.) 1/4 lb. broccoli (Cut in bite size pieces.) 1 Tbls. margarine 1 Tbls. flour 1 tsp. chicken bouillon 1/2 tsp salt 1 1/4 cups milk 1/4 cup parmesan cheese Cook pasta. While pasta is cooking, cook cauliflower in 1" boiling water. Reduce heat; cover and simmer 8 to 10 minutes until crisp-tender. Remove. Add broccoli to water. Bring to a boil. Reduce heat; cover and simmer 5 minutes until crisp-tender. Drain. Melt margarine; add flour, bouillon, and salt. Cook one minute. Stir in milk and cook until mixture boils and thickens slightly. Remove from heat and stir in cheese until smooth. Toss everything together until well coated. (You can add a cup or so of leftover cooked chicken or shrimp to make a complete meal.) 10

ZUCCHINI LINGUINI 6 oz. linguini 3/4 cup shredded zucchini 1 Tbls. olive oil 1 minced garlic clove 2 Tbls. plain non-fat yogurt 6 Tbls. grated cheddar cheese salt pepper Cook linguini Saute garlic in oil and add the zucchini and linguini. Saute until zucchini is crisp-tender and heated thoroughly. Remove from heat. Add yogurt and cheese. Salt and pepper to taste. Toss well.

RAD CAKES 1 cup flour 1 tsp. baking powders 1/4 tsp. salt 2 Tbls. sugar 1 egg 1 Tbls. oil 1 cup milk Mix dry ingredients. Whisk other ingredients together. Add to flour mixture and whisk until moistened. Do not over beat. Pour batter (1/4 to 1/2 cup at a time) onto moderately hot skillet or griddle. Cook until lightly browned. Turn and cook second side. Serve hot with favorite toppings. (Can also add blueberries or chopped apples to the batter. For waffles, reduce milk by 1 or 2 tsps.)


RAD'S PUDDING DESERT 1 1/2 cups milk 2 small pkgs instant French vanilla pudding mix 8 oz. cool whip 1 pkg graham crackers 1 container chocolate icing few drops of milk Combine first three ingredients. Layer with graham crackers in a 9x13 pan. Thin the icing with the milk. Spread over the desert. Chill. Cut in squares to serve.

HAM PUFFS 1 package (2.5 ounces) processed ham 1 small onion 1/2 cup shredded Swiss Cheese 1 egg 1/8 teaspoon black pepper 1 1/2 teaspoons Dijon mustard 1 package (8 ounces) refrigerated crescent rolls Preheat oven to 350oF. Spray mini-muffin pans with vegetable oil spray. Chop ham and onion finely. Mix all ingredients together except crescent rolls. Unroll dough and press into a large rectangle. Cut into 3" squares and press into muffin tins. Spoon filling over dough. Bake for 20 minutes or until lightly browned.


ROLLS 1 tsp. yeast 1 cup warm water 1/2 cup sugar 1/2 cup margarine, melted 3 eggs, beaten 1/4 tsp. salt 4 cups flour Dissolve yeast and sugar in water. Mix margarine, eggs, salt, and flour into yeast mixture. Let rise 4 to 5 hours. Divide in half. Roll each piece into a thin circle. Cut each into 8 wedges. Starting at wide end, roll towards point. Let rise 2 hours. Bake at 375oF for 10 minutes. (Can also be made into balls for dinner rolls or used for cinnamon rolls.)

CHICKEN CRESCENTS 1 1/4 cup diced cooked chicken 1-3 oz pkg. cream cheese 1 Tbls. butter or margarine 1/2 tsp lemon pepper 1/3 cup chopped fresh mushrooms melted butter 1 box seasoned croutons, crushed 2 cups favorite chicken gravy Blend cream cheese and butter. Mix in remaining ingredients. Put 1/4 cup mixture on wide end of each wedge of dough before rolling up. Dip in melted butter and roll in croutons. Let raise 2 hrs. Bake at 350oF 15 to 20 minutes. Serve topped with gravy. (Refrigerated crescent rolls may be substituted for homemade.)


QUICK GRAVY 1 can chicken, beef, or vegetable broth 1 to 2 Tbls. cornstarch dash of season salt Whisk cornstarch into broth and add season salt to taste. Heat to boiling and cook until thickened and clear. If the gravy is not thick enough, mix a little more cornstarch with a tablespoon of cold water and whisk into the hot broth.

SUMMER SQUASH CASSEROLE 3-4 yellow squash 1/2 cup chopped onion 1-2 cups water salt and pepper to taste 1 can cream of chicken soup 1-16 oz. container sour cream 1 can cream of mushroom soup 1 cup grated Jack cheese 1/2 to 1 cup grated Jack cheese Wash squash and cut into medium pieces. Cook in water with onion until tender. Drain. Mash squash and stir in next four ingredients. Pour into 9x13 lightly greased pan. Top with remaining cheese and bake at 350oF for 30 minutes. (If you want to half the recipe, use 2 squash, leave out the mushroom soup and halve the remaining ingredients. Use 9x9 pan or a pie plate.)


TUNA-NOODLE CASSEROLE 1-8 oz. pkg. med. size noodles. 1/2 tsp salt 2 quarts water 1-6 oz can water packed tuna 1 can cream of mushroom soup 1/2 cup milk 1/4 lb sharp cheddar (cubed or grated) salt and pepper to taste. 1/4 lb. grated cheddar Cook noodles and salt in boiling water for 10 minutes. Drain and rinse with cold water. Combine next three ingredients. Layer noodles, tuna mixture, and cheese in casserole. Sprinkle with salt and pepper. Repeat layers ending with cheese. Cover with foil. Bake at 350oF for approximately 1 hour. (Casserole can be prepared the night before and just needs baked the following evening to save time. It can also be frozen before it is baked for up to two weeks. This serves several people so you might want to use two smaller casseroles and freeze one.)

LEMON MERINGUE PIE 1 1/2 cups sugar 1/2 cup corn starch 3 cups cold water 1 Tbls. butter or margarine 4 egg yolks dash of salt juice from 3 or 4 lemons (about 1/2 cup) Mix together. Cook over medium heat until thickened, stirring constantly. Poor into cooked pie shell and cool. Starting at edge and working towards center, top with meringue and bake. (Can be used as just pudding for dessert.)


MERINGUE 4 egg whites 1/2 cup sugar 1/4 tsp cream of tarter 1/2 tsp vanilla Beat egg whites and cream of tarter on high speed until soft peaks form. Add sugar, 2 tablespoons at a time. Beat well after each addition. Spread over pie. Bake at 350oF about 15 minutes until lightly browned.

VANILLA PUDDING PIE 1 cup sugar 1/3 cup corn starch 3 cups cold milk 1 tsp. butter or margarine 4 egg yolks dash of salt 1 tsp vanilla Mix together. Cook over medium heat until thickened, stirring constantly. Poor into cooked pie shell and cool. Can top with coconut or bananas before adding meringue or whipped cream. (Can be used as just pudding for dessert or can layer with bananas and vanilla wafers for banana pudding.)


CHOCOLATE PUDDING PIE 1 cup sugar 1/3 cup corn starch 3 cups cold milk 1 tsp. butter or margarine 4 egg yolks dash of salt 1/3 cup cocoa 1 tsp vanilla Mix together. Cook over medium heat until thickened, stirring constantly. Poor into cooked pie shell and cool. Top with meringue or whipped cream. (Can be used as just pudding for dessert. Fold in a couple of cups of whipped cream for a light chocolate mousse.)

EASY CHOCOLATE FUDGE 2 cups (12 oz pkg.) semi-sweet chocolate chips 1-14oz can sweetened condensed milk 1 cup chopped nuts (optional) 1 tsp. vanilla Combine chocolate and milk in heavy saucepan. Warm over lowest heat possible, stirring until smooth. Remove from heat; stir in nuts and vanilla. Spread evenly into foil lined 8 or 9 inch pan. Chill for 2 hours until firm. Lift from pan and remove foil.


BREAD PUDDING 3 cups milk 2 eggs 1/3 cup sugar 1 tsp. vanilla 1/2 tsp. salt 1/4 tsp. nutmeg 3 cups lightly packed bread cubes Preheat oven to 325oF. In a medium saucepan over medium heat (or in a microwave safe bowl), heat milk until tiny bubbles form around the edge. Do not over heat or milk will scorch. In a 1 1/2 quart casserole, beat next five ingredients with whisk until well mixed. Beat hot milk into egg mixture. Stir in bread cubes. Set casserole in baking pan on middle oven rack. Fill pan halfway up the side of the casserole with boiling water. Bake 1 hour until knife inserted in center comes out clean. Serve warm or cold. (Can be reheated in microwave. Especially good topped with whipped cream while warm.)

SWEET POTATO CASSEROLE 3 cups cooked, mashed sweet potatoes 1/2 cup sugar 2 eggs 1/2 cup milk 1 tsp. vanilla 1/4 cup butter 1 cup brown sugar 1/2 cup flour 1/4 cup butter 1 cup chopped nuts Combine first six ingredients. Mix well. Place in buttered casserole. Mix brown sugar and flour. Cut in butter until crumbly. Stir in nuts. Sprinkle over to of casserole. Bake at 350oF for 30 minutes. (You can use canned yams instead of fresh. Just drain and mash.)


APPLE PIE 1 ½ cups sugar 1 tsp. cinnamon ¼ tsp. allspice (optional) ½ tsp. nutmeg 3 Tbls. cornstarch 3/4 cup water 1 Tbls. butter or margarine 6 large granny smith or other tart pie apples 1 double pie crust recipe Make pie crust and line pan with half. Peel, core, and slice apples. Wash and drain. Combine first six ingredients in small pan. Bring to a boil and cook until thick and sugar is dissolved. Stir in butter until melted. Toss mixture with apples and pour into pie crust. Top with second crust. Punch holes in curst or cut a 1" circle in center to let steam escape. Seal edges and crimp with fingers or fork. Place on cookie sheet or line rack with foil. Bake on middle rack at 4250 for 20 minutes. Reduce heat to 3250 and continue baking until apples are tender and crust is golden brown, approximately 50 minutes.

BARBEQUE SAUCE 2 cups catsup ¼ to ½ cup brown sugar 2 Tbls. mustard Blend together and brush on partially cooked chops, ribs or chicken and bake at 3750 or grill a few inches from the coals until done. Finely chopped onion or garlic and/or a few drops of Tabasco may be added if desired.


BAKED CHICKEN BRUSH-ONS 1 cup Miracle Whip Add any of the following: 1 pkg. Italian or Ranch dressing mix Or 2 Tbls. each Dijon mustard and honey Blend well. Brush on chicken and bake at 3750 or grill a few inches from the coals until done.

BAKED BEANS 1 medium can pork and beans ½ cup catsup 1-2 Tbls. brown sugar 2-3 tsps. mustard 1 small onion chopped few dashes Tabasco if desired Drain beans and pour into saucepan or casserole. Blend sauce ingredients together and stir into beans. Heat on stovetop or bake in oven until hot and bubbly.


PIE CRUST (Makes one double crust pie or two single crust pies.) 2 cups all-purpose flour 1 tsp. salt 3/4 cup crisco 5 Tbls. very cold water Combine flour and salt in bowl. Cut in crisco until all flour is just blended in to form peasize chunks. Sprinkle with water, one tablespoon at a time. Toss lightly with fork until dough forms a ball. Divide dough into two equal parts. Form into two 6-inch circles. Flour lightly. Roll bottom crust between sheets of waxed paper or plastic wrap on a dampened countertop. Peel off top sheet. Trim crust to 1-inch larger than upside 9inch pie pan. Flip into pie pan and remove paper. Press into pan and trim edge even with pie plate. Fill. Roll top crust in same manner and flip onto top of pie. Seal by folding top crust under edge of bottom crust and fluting. Cut slits in top crust to allow steam to escape. Bake according to pie recipe. For cream pies, prick bottom crust well with fork. Bake at 4000 about 6 to 8 minutes until golden brown. For single crust pies such as pumpkin, flute bottom crust. Fill and bake according to recipe. 21

MEATLOAF 4-6 slices of bread 1/2 cup milk 1-2 eggs salt pepper spices to taste 1 small onion, diced 1 lb. ground beef or turkey topping Soak bread in water and wring out. Mix with milk, eggs, onion and seasonings. (Seasonings may consist of just about anything-Mrs. Dash, parsley, garlic, oregano, etc.) Add ground meat and mix well. Form into loaf or patties (to cook faster). Bake at 3500 for 30 to 45 minutes. (20 to 30 for patties.) Add topping during the last 10 minutes. (Topping may be catsup, bar-be-que sauce, creamed soups-tomato, mushroom, chicken, etc--thinned with a little milk or water or anything else you can think of.) You can coordinate the spices and topping for ethnic meals. Examples: use taco seasonings and an enchilada sauce topping; use oregano and garlic with spaghetti sauce and add some grated cheese the last 5 minutes.


BEEF STEW 1/2-1 lb. beef cubes (fresh or leftovers) 1 small onion, cut in quarters 4-8 potatoes, peeled and cubed 2-4 carrots, sliced 1-2 cups corn (canned or frozen) 3-6 cups tomato juice couple of bullion cubes salt and pepper to taste dash of cinnamon Cook beef cubes in enough water to cover. (If using leftovers, omit this step). Cook carrots and potatoes in enough water to cover until nearly tender. Mash a few of the potatoes to thicken. Add beef, bullion cubes, corn and onion. Continue cooking until vegetables are tender. Add tomato juice, salt, pepper, and cinnamon. Simmer a few minutes until everything has a chance to blend. (You can thicken it with a few of the potatoes you have mashed, leftover mashed potatoes, or instant potato flakes.)

POTATO SOUP (CLAM CHOWDER) 2 medium potatoes, peeled and cut in large cubes 1 Tbls. chopped onion (substitute 1 tsp dried) 1/2-3/4 cup milk 1 Tbls. butter salt and pepper to taste Cook potatoes and onion in enough water to cover. Add milk and butter. Season to taste. Heat just to boiling. To thicken you mash some of the potatoes or add some instant. (Makes about 2-3 cups of soup. Can be doubled or tripled.) (Clam Chowder: add a can of minced clams–drained)


BROCCOLI CHEESE SOUP 1 qt. water 3 chicken bullion cubes 1/4 cup chopped onion (can substitute 1 Tbls. dried) 3/4 cup chopped broccoli 1 cup potatoes–peeled and cubed 6 Tbls. flour 4 oz. Cheese Whiz 6 Tbls. butter Cook vegetables in water until tender. Melt butter in small pan; add cheese and mix over low heat until smooth; whisk in flour. Remove from heat and stir a cup of the hot liquid from the vegetables into the cheese mixture. Add to the cooked vegetables and stir until mixture thickens and there are no lumps of the cheese mixture. (Can be doubled.)

BROWNIES (PLAIN & CREAM CHEESE) 1 cup butter, softened 2 cups sugar 4 eggs 2 tsp. vanilla 1 1/3 cups flour 3/4 cup cocoa 1 tsp baking powders 1/2 tsp salt 1/3 cup butter, softened 6 oz cream cheese ½ cup sugar 2 Tbls. flour 2 eggs 3/4 tsp vanilla Cream butter and sugar. Beat in eggs and vanilla. Add dry ingredients and blend well. Spread half in a greased 9"x13" pan. Cream butter and cream cheese. Add sugar and flour, blend well. Beat in eggs and vanilla. Spread over first layer. Pour remaining chocolate mixture on top. Swirl gently with a knife. Bake at 350o for 40 to 50 minutes or until it begins to pull away from the edges of the pan. Cool slightly. Frost if desired.


MACARONI AND CHEESE 4 oz uncooked macaroni 3 quarts water 1 Tbls. butter 2 Tbls. butter 1/4 tsp salt 1/4 tsp pepper 2 Tbls. flour 3/4 - 1 cup milk 4 oz cheese cut into 1/2 inch cubes Cook noodles in 3 quarts rapidly boiling water, 7-10 minutes until tender. Drain. Stir in 1 Tbls. butter. While noodles are cooking, melt butter over low heat. Add salt, pepper, and flour. Stir until smooth and bubbly. Remove from heat and stir in milk. Heat to boiling, stirring constantly. Boil one minute. Remove from heat and stir in cheese until melted. Stir in drained macaroni.

PIZZA HOGIES chicken breasts or boneless pork chops Italian dressing hoagie buns pizza sauce mozzarella cheese, grated Cut meat into thin strips. Place in bag with Italian dressing (about 1/4 cup for two) and marinate for one to twenty-four hours. Pour into skillet and cook over medium heat until done. Toast hoagie buns. Spread with sauce, top with meat strips and grated cheese. Broil until cheese is bubbly.


QUICK FAJITAS 2 chicken breasts 1-2 tsps. chili powder 1 can black beans, drained and rinsed 1 can whole kernel corn 1/2 cup salsa flour tortillas, warmed sour cream chopped onions chopped tomatoes grated cheese avocado (sliced or as quacamole) Cut the chicken into thin strips. Shake with chili powder. Saute until done. Remove from pan. Add beans, corn, and salsa. Heat through. Serve with chicken on warm tortillas and top as desired.

CHOCOLATE BUTTERCREAM FROSTING 2 2/3 cups 10x sugar 1/4 to 3/4 cups cocoa 6 Tbls. butter 5-6 Tbls. milk 1 tsp vanilla Combine sugar and cocoa. Cream in butter. Add milk a little at a time until desired consistency. Add vanilla. (Adjust cocoa depending upon whether you want a light frosting or a dark fudgy one.)


SPINACH DIP 1 1/2 cup sour cream 1/2 cup mayonnaise 1 8-oz pkg cream cheese 1/2 pkg onion soup mix 1 can water chestnuts, chopped 1/2 pkg frozen chopped spinach 1 large bread bowl Blend first three ingredients until smooth. Mix in next three ingredients. Slice top off of bread bowl and remove inside. Break inside into chunks. Serve dip in the bread bowl. Use bread chunks to dip.

THE BEST CHOCOLATE CHIP COOKIES 2 1/4 cups unsifted flour 1 tsp. baking soda 1/2 tsp. salt 1 cup butter or margarine, at room temp. 3/4 cup packed brown sugar 2 eggs 2 tsp. vanilla 1 cup chopped nuts (optional) 1–12oz pkg semi-sweet chocolate chips Heat oven to 3750F. Stir flour, soda and salt together. Set aside. In a large bowl, cream the next four ingredients. Gradually blend in dry ingredients. Stir in nuts and chocolate chips. Drop by tablespoon onto ungreased cookie sheets. Bake for 9 to 11 minutes or until golden brown. Makes 4 dozen 2 1/2 inch cookies. Variations: macadamia nuts and white chips double chocolate chips chocolate chunks m & m’s milk chocolate chips


CINNAMON JUMBLES 1/2 cup butter or margarine 1 cup sugar 1 egg 1 tsp vanilla 3/4 cup buttermilk 2 cups flour 1/2 tsp baking soda 1/2 tsp salt 1/4 cup sugar 1 tsp cinnamon Cream first four ingredients together. Blend dry ingredients together. Alternately add buttermilk and flour mixture to creamed mixture. Chill dough. Drop from teaspoon onto ungreased cookie sheet. Sprinkle with mixture of sugar and cinnamon. Bake at 4000, 8 to 10 minutes.

SOFT SUGAR COOKIES 2 cups sugar 1 cup crisco 3 eggs 1 tsp vanilla 1 cup milk (can use sour milk or buttermilk also) 4 tsp baking powder 1 tsp soda 1 tsp salt 6-7 cups flour Cream first four ingredients together. Blend dry ingredients together. Alternately add milk and flour mixture to creamed mixture. Chill dough. Roll dough 1/4 inch thick. Cut with favorite cookie cutters. Place on ungreased cookie sheet. Bake at 3500, 8 to 10 minutes. (May sprinkle with sugar before baking or decorate with frosting after.)


GOOEY BUTTER BARS 1 cube butter or margarine 1 egg 1 yellow cake mix 8 oz. pkg cream cheese 2 eggs 1 lb powdered sugar Melt butter and let cool. Beat in egg. Blend in cake mix. Press into 9"X13" pan. Beat cream cheese and eggs until smooth. Add sugar. Spread over crust. Bake at 3500 approximately half an hour to 45 minutes or until set. Let cool and cut into bars. Variations: use lemon, chocolate, spice, or other cake mix.

CHICKEN CUTLET PARMESAN 3 large whole boneless skinless chicken breasts (about 3 pounds total), split and trimmed 2 cups milk 4 cups all_purpose flour, sifted 6 large eggs, beaten Pinch of coarse salt 6 cups unseasoned dry bread crumbs 1/2 cup extra_virgin olive oil 4 tablespoons unsalted butter 2 cups spaghetti sauce, warmed 1/2 pound fresh mozzarella, thinly sliced
Using a meat tenderizer or a heavy skillet, pound the chicken breasts between two sheets of plastic wrap until flat, about 1/4 inch in thickness. Place the milk, flour, eggs, and bread crumbs in separate shallow baking dishes. Season the eggs with a pinch of salt. Dip each breast in the following order; milk, flour (shake off excess), eggs, and bread crumbs (press down firmly while coating with bread crumbs). In a large skillet, melt the butter with the olive oil over medium-high heat until sizzling. Arrange the chicken breasts in the pan without crowding, cooking in batches if necessary. Reduce the heat, and cook the chicken until golden brown and the juices run clear when poked with a sharp fork, 3 to 5 minutes per side. Remove to a baking sheet lined with paper towels; pat off excess oil. Place 1/2 cup of the warm tomato sauce in the bottom of a 9x13x2 inch baking dish. Add 3 of the cooked breasts to the baking dish; cover with 1/2 cup of the warm tomato sauce and half the sliced mozzarella. Repeat with the remaining chicken breasts and sauce, and top with mozzarella. Transfer to broiler, and broil until the cheese is melted and golden brown, about 5 minutes. Remove from broiler, and serve immediately.


PUMPKIN PIE 2 eggs 3/4 cup sugar 1 tsp cinnamon 1/4 tsp cloves 1/2 tsp lemon juice 1 lb can pumpkin (1 1/2 cups) 1/2 tsp salt 1/2 tsp ginger 1 2/3 cup evaporated milk or light cream Blend together in blender. Pour into an unbaked 9 inch pie shell. Bake at 425o for 15 minutes. Then bake at 350o for 45 minutes or until a knife inserted in center comes out clean. Serve with ice cream or whipped cream.

PUMPKIN PIE SQUARES CRUST 1 cup flour 1/2 cup quick oats 1/2 cup brown sugar 1/2 cup butter FILLING 2 cans pumpkin (3 cups) 4 eggs 2 cans evaporated milk 1 1/2 cups sugar 2 tsp cinnamon 1/2 tsp cloves 1 tsp ginger 1 tsp salt TOPPING 1/2 cup brown sugar 2 Tbls softened butter 1/2 cup chopped pecans Preheat oven to 350o. Combine crust ingredients until crumbly; press into a greased 9x13 baking pan. Bake for 20 minutes or until golden brown. Beat filling in a mixing bowl until smooth; pour over crust. Bake for 45 minutes. Combine topping and sprinkle over the top. Bake 15 to 20 minutes longer or until knife inserted in center comes out clean. Cool. Store in refrigerator. Makes 16 to 20 servings.


PUMPKIN PIE CAKE 1 box yellow cake mix 1 cup water 1 12 oz can evaporated milk 2 eggs 1 15 oz can pumpkin (1 1/2 cups) 1 Tbls pumpkin pie spice 1/2 tsp salt 3/4 cup sugar whipped cream (optional) Spray a 9x13 cake pan with non-stick cooking spray. Sprinkle ½ the dry cake mix over the bottom of the pan. Sprinkle ½ cup water over cake mix. Combine milk, eggs, pumpkin, spice, salt, and sugar and beat until smooth. Pour pumpkin mixture over cake mix. Sprinkle with remaining mix and water. Allow to set for 5 to 10 minutes to absorb moisture. Bake at 350o for 30 to 40 minutes or until cake is set. Cake may be served hot or cold. Garnish with whipped cream if desired.

PUMPKIN BARS 4 eggs 1 cup oil 1 2/3 cups sugar 1 16 oz can pumpkin (1 1/2 cups) 2 cups flour 2 tsp cinnamon 1 tsp baking soda 2 tsp baking powder 1 tsp salt ICING 3 oz softened cream cheese 2 cups powdered sugar 1/2 cup butter or margarine 1 tsp vanilla Blend first four ingredients then stir in the flour and spices. Spread in 9x13 pan. Bake at 350o for 25 to 30 minutes. Cool. Beat icing ingredients together and spread on cooled cake.


PUMPKIN CHIFFON SOUFFLE 2 envelopes unflavored gelatin 1 1/2 cups light brown sugar 1 tsp salt 1 tsp cinnamon 3/4 tsp nutmeg 1/2 tsp ginger 6 egg yolks 1 1/2 cups milk 2 16 oz cans pumpkin (3 cups) 2 tsp lemon juice 6 egg whites 1/4 tsp salt 2/3 cups sugar whipped topping and pecan halves for garnish SEVERAL HOURS BEFORE SERVING:
In medium saucepan, combine first six ingredients until well mixed. In small bowl, with wire whisk or fork, beat egg yolks and milk until mixed; stir into gelatin mixture. Cook over medium heat, stirring constantly, until mixture begins to boil; quickly stir in pumpkin and lemon juice; refrigerate until cooled. In large bowl, with mixer at high speed, beat egg whites and salt until soft peaks form; continue beating at high speed while gradually sprinkling in sugar; beat until sugar is completely dissolved. (Whites should stand in stiff peaks.) With rubber spatula, fold in pumpkin mixture. Spoon into individual souffle or dessert dishes; chill. To serve, garnish with whipped topping and nuts. Makes 12 generous servings.


TOASTED PUMPKIN SEEDS OVEN METHOD: Preheat oven to 350o. Spread seeds in jelly-roll pan. Bake 15 minutes or until lightly browned, stirring occasionally. SKILLET METHOD: In a small skillet over low heat, brown the seeds in a little butter or margarine, stirring constantly.


EASY PUMPKIN LOAVES 3 cups all purpose flour 2 cups sugar 2 tsp baking soda 1 tsp cloves 1 tsp cinnamon 1 tsp nutmeg 1 tsp salt 1/2 tsp baking powders 1 16 oz can pumpkin (1 1/2 cups) 2/3 cup salad oil 3 eggs, slightly beaten DAY BEFORE SERVING: Preheat oven to 350o. Grease well, two 9X5 loaf pans. In large bowl, mix first 8 ingredients; add remaining ingredients and mix just until blended. Turn into pans. Bake about 1 hour or until toothpick inserted in center comes out clean. Cook in pans on wire racks 10 minutes; remove from pans and cool completely on racks. When cool, wrap and store at room temperature.

PUMPKIN ICE-CREAM PIE 1 18 oz can pumpkin pie filling 1 pint butter-pecan ice cream, softened 1 8-inch graham cracker piecrust 1/2 cup brown sugar 2 Tbls butter or margarine 1 Tbls water 1/2 cup chopped pecans EARLY IN DAY OR UP TO 1 MONTH AHEAD: In large bowl, with mixer at medium speed, beat pie filling and ice cream until well mixed. Spoon into crust and freeze 1 hour. In small saucepan over medium heat, heat brown sugar, butter and water to boiling. Remove from heat; stir in pecans. With spoon, drizzle mixture over pie. Freeze until firm. TO SERVE: Let pie stand at room temperature 15 minutes. Makes 8 servings.


PUMPKIN COOKIES 1/2 cup shortening 1 1/2 cup sugar 1 egg 1 cup pumpkin 1 1/2 tsp soda 1 tsp cinnamon 1/2 cup nuts 1 cup coconut 2 1/2 to 3 cups flour pinch of salt chocolate chips (optional) Cream shortening and sugar, add other ingredients. Drop by spoonfuls on greased cookie sheet. Bake at 375o for 10 minutes. Makes 5 dozen.

PUMPKIN CASSEROLE 3 cups cooked, mashed pumpkin 1/2 cup sugar 2 eggs 1/2 cup milk 1 tsp. vanilla 1/4 cup butter 1 cup brown sugar 1/2 cup flour 1/4 cup butter 1 cup chopped nuts Combine first six ingredients. Mix well. Place in buttered casserole. Mix brown sugar and flour. Cut in butter until crumbly. Stir in nuts. Sprinkle over to of casserole. Bake at 350oF for 30 minutes. (You can use canned pumpkin instead of fresh.)


RASPBERRY DELIGHT Crust: 14 crushed graham crackers 3 tsp. sugar 5 Tbl. melted margarine or butter Filling: 1-8 oz. pkg. softened cream cheese 16 oz. Cool Whip 12 oz. Frozen raspberries 1/4 cup confectioners' sugar (optional) Mix crust ingredients and press into 9x13 pan. Save some to sprinkle on top. Mix filling ingredients; spread on crust. Sprinkle with reserved topping. Chill.

CHICKEN TORTILLA CASSEROLE 1/4 cup margarine 1 med green bell pepper, chopped 1 med onion, chopped 1 can cream of mushroom soup 1 can cream of chicken soup 2 10 oz. cans RO-TEL diced tomatoes and green chilies 2 cups cubed, cooked chicken 12 corn tortillas, torn into bite sized pieces 2 cups shredded cheddar cheese Preheat oven to 325o. Cook pepper and onion in margarine until tender, about 5 minutes. Add next four ingredients. Stir until well blended. Alternately layer tortillas, soup mixture and cheese in casserole. Bake 40 minutes until hot and bubbling. Serves 8.


BROCCOLI CHEESE CASSEROLE 2 pkgs. frozen chopped broccoli 1 cup grated cheddar cheese 1 can cream of mushroom soup 1/2 cup maynoise 1 small onion, chopped 2 eggs TOPPING 1 pkg. Ritz crackers, crushed 1/4 cup melted butter Preheat oven to 350o. Cook broccoli. Combine next five ingredients. Stir in broccoli. Pour into a 9x13 baking pan. Sprinkle with crushed crackers. Drizzle with melted butter. Bake for 35 minutes.

POTATO CASSEROLE 5 large potatoes 3 Tbls melted butter or margarine 1 can cream of chicken soup 1 cup milk 1 cup sour cream 3 Tbls finely chopped onion 3/4 cup shredded sharp cheddar cheese 3/4 cup cornflake crumbs 3 Tbls parmasan cheese (optional) Boil potatoes in skins. Cool, peel, and coarsely grate. Spread in a 9x13 pan and top with melted butter. Mix next 5 ingredients and pour over potatoes. DO NOT MIX. Top with buttered crumbs and parmasan. Bake at 325o for 30 minutes.


CHICKEN (OR TURKEY, HAM) CASSEROLE 1 can cream of chicken soup 2/3 soup can of milk 1/2 - 1 cup sour cream 1 8 oz pkg noodles, cooked 2 cups cubed, cooked chicken (or turkey or ham) 2 cups cooked, chopped broccoli 1/2 - 1 shredded cheese Blend first three ingredients and heat. Remove from stove and mix in other ingredients. Pour into a 9x13 pan. Top with cheese. Bake at 350o for 30 minutes.

SWEET POTATO CASSEROLE 3 cups cooked, mashed sweet potatoes 1/2 cup sugar 2 eggs 1/2 cup milk 1 tsp. vanilla 1/4 cup butter 1 cup brown sugar 1/2 cup flour 1/4 cup butter 1 cup chopped nuts Combine first six ingredients. Mix well. Place in buttered casserole. Mix brown sugar and flour. Cut in butter until crumbly. Stir in nuts. Sprinkle over to of casserole. Bake at 350oF for 30 minutes. (You can use canned yams instead of fresh. Just drain and mash.)


APPLE CRISP Crisp: 1 1/2 cups oats 1 cup flour 2/3 cup packed brown sugar 1 tsp. cinnamon 1 tsp. nutmeg 1 cup butter or margarine Filling: 2 cans apple pie filling Combine dry topping ingredients. Cut in butter. Grease a 9x13 pan. Pour pie filling in to pan and spread evenly. Sprinkle crisp mix on top. Bake at 3500 for 30 minutes until lightly browned.

SWEET & SOUR CHICKEN Sauce: 3/4 cup vinegar 3/4 cup sugar 1/2 cup pineapple juice (from can of chunks) 1/2 cup water 1 Tbls catsup 2 Tbls soy sauce 1 Tbls cornstarch (mixed with the water) 1 Tbls oil 1 tsp salt 1 clove garlic 1 green pepper (seeded and cut into chunks) 1 or 2 carrots (thinly sliced on diagonal) 1 can pineapple chunks Chicken: 1 lb chicken breast cut into 1" chunks 2 Tbls soy sauce 1 egg oil for deep frying Mix all but the last 6 sauce ingredients. Stir-fry the garlic, pepper, and carrots in the oil and salt until crisptender. Add to sauce and heat through. Beat egg and soy sauce together. Coat chicken pieces with flour, dip into egg mixture, and roll in flour. Deep fry in hot oil. Add to sauce with the pineapple chunks. flour


EGG ROLLS W/SWEET & SOUR SAUCE Egg Rolls: 1 1/ 2 cup coarsely chopped bean sprouts 1 cup finely chopped cooked port 1/ 2 cup finely chopped walnuts 1/4 cup sliced green onions 2 Tbls soy sauce 1 Tbls orange juice 2 tsp corn starch 10 egg roll wrappers oil for deep-frying Sauce: 1/2 cup brown sugar 1 Tbls soy sauce 1cup pineapple juice 1 Tbls catsup 2/3 cup crushed pineapple 1 Tbls cornstarch Combine first 4 ingredients. Combine next three and pour over sprout mixture. Divide among the wrappers. Fold one corner over filling, bring side corners over and roll. Brush final corner with water to seal. Deep-fry in hot oil until golden. Serve with sauce. Mix sauce ingredients and heat through.

STIR-FRY Sauce: 1/3 cup cold water 2 Tbls cornstarch (mixed with the water) 2 Tbls soy sauce 1 Tbls cooking sherry (can substitute extra water or soy sauce. Stir-Fry: 2-3 Tbls oil 1-2 garlic cloves, finely minced 3-4 green onions, sliced 1 cup each, broccoli, carrots, mushrooms sliced on diagonal 3/4 to 1 lb chicken or beef, thinly sliced 1 cup cashews Mix all sauce ingredients and set aside. Heat oil on high in wok. Add garlic and onion. Stirring constantly, cook until tender but not browned. Add carrots and stir a few minutes. Repeat with broccoli and stir-fry until crisp-tender. Move vegetables to side of wok. Add chicken a little at a time and cook until no longer pink. Move to side. Add mushrooms, cook briefly. Stir all together. Add sauce. Bring to a boil stirring constantly. Lower heat. Cover and simmer until sauce thickens. Sprinkle with cashews.


CREAM PUFF CAKE Crust: 1 cup water 1/2 cup margarine 1 cup flour 4 eggs Filling: 4 cups milk 3 small boxes instant vanilla pudding 8 oz pkg cream cheese Topping: 1 8 oz container Cool Whip chocolate syrup Bring water to a boil. Add margarine and melt. Remove from heat and add flour. Stir until mixture forms a ball. Cool. Beat in eggs, one at a time until well blended. Spray a 9"x13" pan with cooking spray. Spread crust, pushing a little up the sides. Bake at 4000 for 30 minutes. Cool. Beat milk and pudding until thick. Add cream cheese and beat until smooth. Spread on cooled crust. Spread Cool Whip over pudding. Drizzle with chocolate syrup. (Can bake the crust and mix the filling and refrigerate separately the day before and put together before serving to save time.)

CREAM CHEESE POUND CAKE 1 1/2 cups (3 sticks) unsalted butter, plus more for pan 1 8-ounce package cream cheese 3 cups sugar 6 large eggs 2 teaspoons pure vanilla extract 3 cups all-purpose flour 1 teaspoon salt Preheat oven to 325°. Lightly butter a 10_inch tube pan, and line the bottom with parchment paper; set aside. Combine butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment, and beat on medium speed until smooth. Add the sugar, increase the speed to high, and beat until light and airy, about 5 minutes. Add the eggs, one at a time, beating after each addition and scraping down the sides of the bowl with a rubber spatula as needed. Add the vanilla, then the flour and salt all at once. Beat just until incorporated. Pour the batter into the prepared pan, and shake lightly to even out the top. Bake until cake is golden brown and a cake tester inserted in the cake comes out clean, 1 hour 15 minutes. Place the pan on a cooling rack, and cool for 20 minutes. Remove cake from pan, and let cool completely. Serve at room temperature. You can serve this rich, creamy cake unembellished, or dusted with confectioners’ sugar and topped with a berry compote or freshly poached peaches and whipped cream. 41

PEACH COBBLER 10 ripe peaches, pitted and sliced (2 quarts) 1/4 cup cornstarch 2 tablespoons dark brown sugar 1/2 teaspoon ground cinnamon 2 cups all purpose flour 1/4 cup plus 2 tablespoons granulated sugar 1 tablespoon baking powder 1/2 teaspoon salt 6 tablespoons cold butter, cut into small pieces 1 large egg 2/3 cup heavy cream Vanilla ice cream or whipped cream, for serving
Heat the oven to 375°. Place the peaches, cornstarch, dark brown sugar, and cinnamon in a large bowl. Toss until well combined. Pour mixture into a 9x13 inch baking dish. In a large bowl, combine flour, 1/4 cup granulated sugar, baking powder, and salt. Using a fork, two knives, or a pastry blender, cut in the butter until the mixture resembles coarse meal. Whisk together the egg and cream in a liquid_measuring cup. Slowly add to dry ingredients; mix with a fork until dough just comes together. Turn dough out onto a lightly floured board, and roughly shape into a 12-inch log. Using a bench scraper, cut log into 12 equal portions. Place rough balls of dough on top of peach mixture. Sprinkle with remaining 2 tablespoons granulated sugar. Bake until golden brown, about 45 minutes. Transfer to a rack, and let cool slightly. Serve with vanilla ice cream or whipped cream.

CHOCOLATE MINT WAFERS Cookies: 8 tablespoons unsalted butter, room temperature 1/2 cup granulated sugar 1 large egg, room temperature 1 cup cocoa powder 1/2 cup plus 2 tablespoons all purpose flour Confectioners’ sugar, for dusting ganache (see recipe) 6 ounces semisweet chocolate
Cream butter and granulated sugar until completely smooth, about 3 minutes. Add egg and mix well. In a small bowl, whisk together cocoa powder and flour. Add to butter mixture, and continue mixing, scraping the sides of the bowl down, until just combined. Divide the dough in half, and shape each half into a small disc; wrap in plastic wrap. Refrigerate until firm, at least 1 hour or overnight. Preheat oven to 350°. Line two baking sheets with Silpat nonstick baking mats or parchment paper. Sprinkle a clean work surface with confectioners’ sugar. Roll out dough to 1/8 inch thick. (Save the scraps to refrigerate and roll out again.) Using a 2_inch cookie cutter, cut out the cookies, and place 1/2 inch apart on baking sheets. Bake about 12 minutes. Cool on rack. Meanwhile, make the ganache and transfer to a pastry bag fitted with a #11 tip. Pipe about 1 teaspoon of chocolate onto the center of half the cooled wafers. Top with the remaining wafers. Chill until firm, about 10 min. Melt 6 oz chocolate in the top of a double boiler over medium heat. Let cool slightly. Dip one side of the cookie sandwich to coat. Remove excess chocolate by scraping the cookie against the side of the bowl. Chill until chocolate is set, about 10 min.


GANACHE 1/4 cup heavy cream 6 ounces semisweet chocolate 2 to 3 drops peppermint oil (or 1/2 teaspoon peppermint extract) In a small saucepan, bring cream to a boil over medium-high heat. Very finely chop chocolate, and add to hot cream. Stir with a rubber spatula until the chocolate is melted and smooth. Add peppermint oil. Let cool slightly, about 10 to 15 minutes. Pipe onto cookies or between cake layers.

CREAM CHEESE MINTS Makes 8 dozen candies 1 package (3 ounces) cream cheese, softened 1/4 cup Butter Flavor CRISCO 1/2 teaspoon mint extract 3 to 3 1/2 cups confectioners' sugar 1 to 3 drops food coloring, any color Line baking sheet with wax paper. Set aside. In medium mixing bowl blend cream cheese, Butter Flavor Crisco and mint extract. Beat in confectioners' sugar at low speed of electric mixer until mixture is very stiff and crumbly. Add food coloring. (To make mint different colors, divide mixture and tint each part.) Shape by ½ teaspoonfuls into balls. Place on prepared baking sheet. Using fork tines dipped in confectioners' sugar, flatten each candy in crisscross pattern to 1/4 inch thick. Or, if desired, shape using mint molds. Let stand overnight to dry.


LEMON CURD TARTS Pecan Tart Shells 1 teaspoon unflavored gelatin 1 tablespoon cold water 1/2 cup sugar 2 eggs 2 tablespoons grated lemon peel 1/4 cup lemon juice 2 tablespoons butter or margarine Make Pecan Tart Shells; cool. Sprinkle gelatin on cold water in 2-quart saucepan to soften. Beat sugar and eggs with electric mixer on high speed until thick and lemon colored; stir into gelatin mixture. Heat just to boiling over low heat about 15 minutes, stirring constantly; remove from heat. Stir in lemon peel, lemon juice and butter. Pour lemon mixture into tart shells. Refrigerate about 1 hour or until set.

PECAN TART SHELLS 1 cup all-purpose flour 1/2 cup finely chopped pecans 1/4 cup sugar 1/4 cup butter or margarine, softened 1 egg Heat oven to 375ºF. Stir together flour, pecans and sugar in small bowl. Stir in butter and egg until crumbly. Press in bottom and up side of 24 ungreased small muffin cups, 1 3/4x1 inch. Bake 10 to 12 minutes or until light golden brown. Cool tart shells in pan.


ANTON EDELMANN’S PUFF PASTRY Makes about 3 1/2 pounds 1 1/2 pounds (6 sticks) unsalted butter, room temperature 4 3/4 cup all_purpose flour 1 1/2 teaspoons salt Juice of 1/2 lemon
By hand, work together 1 pound plus 4 tablespoons of the butter with 1 1/4 cups of the flour on a cool surface. When well mixed, form this butter paste into a block, wrap in plastic wrap, and refrigerate. Rub the remaining butter into the remaining flour with the salt until the mixture resembles fine breadcrumbs. Add 1 cup plus 3 tablespoons water and lemon juice to form a dough, and mix until smooth and elastic. Shape the dough into a ball, then cut a cross in the top to one-third of the depth. Open out the points of the cross and roll out each one to a square 5x5 inches, 1/4 inch thick. Remove the butter block from refrigerator, and place in the center of the dough. Fold the flaps over, folding counterclockwise and ensuring that the edges are well sealed. Roll out the dough into a 12x24 inch rectangle. Fold the short sides to meet in the middle, then fold in half like a book to form four equal layers; this is called a double turn. Cover with a damp cloth, and chill in the refrigerator for at least 30 minutes. Repeat to give the dough four more double turns, resting in the refrigerator each time, then leave

the dough covered in the refrigerator to rest, preferably overnight before using. Freeze for future use.


PASTRY CREAM Makes about 1 cup 2/3 cup milk 1/4 vanilla bean, split and seeds scraped 1 large egg yolk 2 tablespoons sugar 2 1/2 tablespoons all-purpose flour Place the milk and vanilla bean and seeds in a small saucepan. Bring to a boil over medium-low heat. In a medium bowl, whisk egg yolk and sugar together until pale and creamy. Add flour and mix to a smooth paste. Add half of the boiling milk, and mix well. Return mixture to pan with remaining milk, stirring to mix well. Boil for 1 minute until thickened, stirring constantly. Pass through a fine sieve. Note: This will keep in the refrigerator for 2 to 3 days. If you make it in advance, be sure to chill it quickly and thoroughly.


CHEESE SABLES Makes about 20
1 cup all-purpose flour, plus more for dusting 1 1/2 cups (5 ounces) freshly grated Parmesan cheese 10 tablespoons unsalted butter, room temperature 1 large egg yolk

CINNAMON MADELEINES Makes 24 3 large eggs 3/4 cup plus 3 tablespoons sugar 1 3/4 cup all_purpose flour, plus more for dusting 2 1/2 teaspoons baking powder 1 1/4 teaspoon ground cinnamon 5 tablespoons milk 9 tablespoons unsalted butter, melted and cooled to room temperature, plus more for molds Heat oven to 3750. Butter and flour shell-shaped madeleine molds. Tap out excess. In a medium bowl, sift together flour, baking powder, and cinnamon; set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat eggs and sugar until creamy. Add flour mixture and milk; mix until smooth. Add butter, and beat until creamy. Cover with plastic; chill for 20 minutes. Transfer mixture to a medium pastry bag fitted with a coupler. Pipe mixture into prepared molds. (Alternatively you can use 2” paper baking cases.) Transfer to oven, and bake until golden brown, about 9 minutes. Remove from molds immediately, and cool on a wire rack.

In a medium bowl, stir together flour and cheese. Work in the butter with fingertips until evenly mixed. Work in egg yolk to form a firm dough. Wrap dough in plastic wrap, and leave to rest in a cool place for about 30 minutes. Heat oven to 4000. On a lightly floured surface, roll dough to 1/4_inch thick. Cut out 2 1\2 inch rounds, and place on baking pan. Gather dough scraps and roll once again. Bake until golden, about 15 minutes.


BANANA NUT CAKE 1 ½ cup sugar ½ cup shorting 2 eggs, beaten 4 bananas 1 cup pecans crushed 4Tbsp buttermilk 1 tsp Vanilla 2 cups flour 1tsp soda Pinch of salt Cream sugar and shorting: add eggs, banana, pecans, buttermilk and vanilla; add dry ingredients. Beat well. Pour into a 9x13 pan Bake at 3250 Until done

CARAMEL CORN 2 cups brown sugar 1 stick butter 1 cup white karo syrup ½ tsp salt 1 can sweetened condensed milk 1 tsp vanilla

ICING 1/8 butter 1 banana ½ box powdered sugar 1 cup pecans Cream butter and sugar; add mashed banana and pecans; spread on cake