Harrington Cookbook

2 1/2 cups whole-wheat flour (preferably pastry flour) 3/4 cup sugar 2 teaspoons baking powder 1 teaspoon ground ginger 1/4 teaspoon baking soda 1/4 teaspoon salt 1/4 cup melted unsalted butter 1/4 cup vegetable oil (can substitute apple sauce) 1 cup pureed or mashed cooked sweet potato 1 egg, beaten 1/2 cup buttermilk Heat oven to 375° F. Grease 12 muffin cups or add paper liners. Combine flour, sugar, baking powder, ginger, baking soda, and salt. In a bowl, whisk butter, oil, sweet potato, egg, and buttermilk. Fold wet mixture into the dry; stir until just combined. Fill muffin cups three-quarters full. Bake for 20 to 25 minutes. Banana Nut Variation Reduce sugar to 1/2 cup. Replace sweet potato with 1 cup mashed, very ripe banana; add 1/2 cup chopped walnuts to the batter. Pumpkin Coconut Variation Replace sweet potato with 1 cup canned pumpkin; add 1/2 cup shredded, unsweetened coconut to the batter. Runner's World Recipe

1.5 sticks (3/4 cup) butter 3/4 cup flour 1 qt cream 5 med potatoes into bite size 3 stalks celery 1 med onion *1 Tbsp salt 1/2 tsp white pepper drain 3 cans clams and use juice to cook veggies in add enough water to bring it level with veggies. Cook while white sauce is thickening. When veggies soft and white sauce thick, combine. Add 1 Tbsp red wine vinegar and 3 cans clams to combined pots of veggies & white sauce. White Sauce: Melt butter, add flour till combined and then brown lightly. Add cream. Cook until thick.

Ingredients 1 Tbsp oil 2 diced onions 2 diced cloves of garlic 2" pieces of peeled & chopped fresh ginger 1 to 2 Tbsp. of red or green curry paste 1 orange squash, peeled, seeded, rough chopped 2 cups of chicken/vegetable stock 3 cans of coconut milk fresh coriander leaves fresh lemon grass (or juice of a lemon or lime if grass is not available) Directions : 1. In a pot large enough to take eventually all the ingredients, heat a tablespoon of oil and then add the onions, garlic, ginger, and curry paste. 2. Cook, stirring gently over a moderate heat for about 5 mins to release the flavors. 3. Peel, seed, and roughly chop the squash then add it to the pot. Add fresh lemon grass. 4. Stir well, cover and cook gently for another 5 mins. 5. Add up to 2 litres of the stock- depending on pumpkin size. (dilutes the coconut milk if too much) 6. Stir well, cover and simmer until pumpkin and vegetables are soft. 7. Blend soup with handheld power-blender till smooth and then add coconut mi...

(Prep and Cook time: About 35 mins.) Ingredients 2 lbs hot or mild Italian sausages 3 carrots (12oz) peeled and chopped (optional) 1 onion, peeled and chopped 4 cloves garlic, peeled and chopped 3 quarts fat-skimmed chicken broth 2 14-1/2oz cans diced tomatoes 2 15oz cans cannellini (white) beans, rinsed and drained (or black beans) 1 Tbsp dried basil 2 cups dried large shell-shaped pasta 4 quarts spinach leaves (12oz), rinsed Salt Pepper About 1 cup grated parmesan cheese Directions 1. Squeeze sausages from casings into an 8-10 quart pan over high heat and stir often, breaking them apart with a spoon, until browned and crumbly, 8-10 mins. 2. Spoon out and discard all but 1 Tbsp fat from pan. 3. Add carrots, onion, and garlic; stir often until onion is limp, 5-7 mins. 4. Add broth, tomatoes (including juice), beans, and basil. Bring to a boil. 5. Add pasta, reduce heat, and simmer, covered, stirring occasionally, until pasta is just tender to the bite, about 10 mins. Skim and discar...

Ingredients 1/3 cup olive oil 4 chicken breasts halves, cut into 1/2" chunks 3/4 cup finely diced onion 6 garlic cloves, minced 1 Tbsp ground cumin 1 tsp salt 2 tsp chili powder 1/2 tsp ground red chili 5 cups water & 5 tsp chicken bouillon 3 15oz canned corn, undrained 3 13oz can black beans, rinsed and drained 3 14oz can Mexican-style stewed tomatoes 9 6" corn tortillas, cut into 1/2" thick strips 1/3 cup packed, chopped, fresh cilantro Plain, low-fat yogurt or sour cream Directions 1. Heat oil, add chicken and cook 3-4 minutes, stirring frequently until opaque. 2. Stir in onion, garlic, salt, cumin, red pepper, and chili. Cook 1-2 mins, stirring frequently until spices are fragrant. 3. Stir in broth, undrained corn, drained beans, and tomatoes. 4. Increase heat and bring to boil. 5. Reduce heat, cover and simmer for 15 mins. 6. Meanwhile, spread tortilla strips in a single layer on baking sheet. Bake 5-10 mins at 450F until crisp and lightly browned. 7. Stir cila...

Ingredients 1 oz. (25g) butter 1 onion, diced 1 clove garlic, crushed 1 Tbsp. plain flour 1 lb. 2oz. (500g) Carrots, peeled, sliced 2-1/4 pints (1.25 litres) vegetable stock or chicken broth 1 Tbsp ground coriander 5oz. (150g) Greek style yogurt or bio yogurt (plain yogurt or sour cream) 1 Tbsp fresh coriander leaves, finely chopped Directions 1. Melt butter in a pan, gently saute the onion and garlic for 5 mins until softened. 2. Add the flour and stir well. Add the stock, carrots, and ground coriander. 3. Bring to the boil and simmer for 30-40 mins, until the carrots are soft. 4. Liquidise, add yogurt and coriander leaves and reheat gently without boiling.

3 avocados 1/4 cup lime juice 1 med tomato, chopped 1-2 cloves garlic, minced 1-2 jalapeno peppers, seeded and chopped 1/ cup chopped hot banana peppers (optional) 1/2 cup red onion, chopped 1 tsp pepper Scoop out avocados into a med bowl. Add lime juice and mash together with a fork. Add tomatoes, garlic, jalapeno, banana peppers, onions, and pepper. Stir. Makes about 1 1/2 cups.

Ingredients 2 cans garbanzo beans 2 cloves very finely chopped garlic 1/4 cup tahini 1/4 cup lemon juice 1 tsp cumin 1 tsp salt 1/2 tsp paprika water as needed Directions 1. First blend garlic and lemon in blender. Then add rest of ingredients. 2. Make pattern with cumin and paprika on top. 3. Serve ina shallow dish with small pita triangles.

Ingredients 1/3 cup brown sugar 2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 2 Granny Smith apples - peeled, cored, and sliced 1/4 inch thick 3/4 cup dried cranberries 1/4 cup butter, cut into pieces 2 cups regular rolled oats 2 cups water 1 cup apple juice 1 cup cranberry juice 1/4 teaspoon salt 3/4 cup candied walnuts (optional) Directions Mix the brown sugar, cinnamon, and nutmeg together in a bowl. Add the apples and cranberries, tossing to coat evenly with the sugar mixture. Pour into a slow cooker. Top with butter pieces. Mix the oatmeal together with the water, apple juice, cranberry juice, and salt in a bowl, and pour over the apple mixture in the slow cooker. Do not stir. Cover, and cook on Low for 8 hours. Stir before serving. Spoon into bowls and top with candied walnuts, if desired. ( http://allrecipes.com/Recipe/Christmas-Morning-Oatmeal/Detail.aspx )

4 each eggs, separated 1/4 cup flour 1 qt milk 3/4 cup sugar 1/8 tsp salt 1 each cinnamon vanilla Make a paste of egg yolks, flour and 1 cup of the milk. In a medium saucepan, add the sugar and salt to the remaining milk and scald at medium temperature. Add the egg yolk mixture to the scalded milk and continue to cook at medium temperature until it reaches the consistency of soft custard. (add some vanilla) Remove from heat and cool to room temperature. Beat egg whites until stiff but not dry and fold into the custard. Chill before serving. Spoon custard into individual serving dishes. Sprinkle each with cinnamon before serving. Servings: 6

Ingredients 8 oz cream cheese 1 cup mayo or sour cream (or can mix the two) 1 can water-packed chopped artichokes 1 can chopped green chili 3/4 cup parmesan cheese 1/4 cup finely chopped onion 1/2 tsp cayenne or red chili powder fresh ground pepper, salt to taste Directions 1. Mix ingredients and warm. We generally make this in a Crock Pot.

Ingredients 2lbs beef flank steak, fat trimmed 1/2 cup soy sauce 1/4 cup olive oil 1/4 cup firmly packed brown sugar 1/4 minced green onions 3 Tbsp sesame seeds 2 cloves garlic, peeled and crushed 1/2 tsp pepper 1/2 tsp ground ginger Directions 1. Rinse flank steak and pat dry. In a 1-gallon zip-lock plastic bag or a large bowl, mix soy sauce, olive oil, brown sugar, sesame seeds, garlic, pepper, and ginger. Add steak, seal bag, or cover bowl tightly, and chill, turning meat occasionally, at least 4 hours or up to 2 days. 2. Lift steak from marinade and let drain briefly. Place meat on grill over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3-4 secs.); close lid on grill. Cook steak, turning occasionally to brown evenly, until medium-rare (still pink in the center, cut to test), 9-12 mins. 3. Transfer steak to a platter and let stand 10 mins. Cut meat across the grain into thin, slanting slices. Serves 6.

Ingredients : 1 lb. ground beef 1 egg 2/3 cup bread crumbs, or stuffing 1/2 green pepper, or chili small onion, chopped 1 tsp. salt pepper to taste 1/2 cup tomato juice 2 sliced onions 1/2 cup parsley 4 bouillion cubes 2 cups boiling water Directions : 1. Mix top ingredients and shape into 4 loaves. Sprinkle with 2 Tbsp flour. 2. Heat in iron skillet. Brown on each side. 3. Remove and pour off fat. 4. In skillet, put 2 sliced onions and chopped parsley. 5. Dissolve 4 bouillion cubes in 2 cups boiling water. Pour over loaves. 6. Cover and simmer for about 30 mins. Pour drippings over tops of loaves.

1 1/2 lbs ground beef - browned with 1 chopped onion Add: 2 cans drained kidney beans 2 cans undrained pinto beans 2 cans diced tomatoes 1/3-ish cup ketchup 1 Tbsp-ish BBQ sauce powdered red chili to taste (about 1/4 cup med hot chili) serve w/ grated cheddar cheese and/or sour cream

Ingredients 1/4 cup oil 2 onions, chopped 1 lb. round steak sliced very thin 1 can tomato soup 1 can mushroom soup 1/2 tsp woschestershire sauce salt to taste 1 can water 1/2 pt. sour cream (add just before serving) Directions 1. In the 1/4 cup oil slowly cook 2 onions and steak. 2. Add the tomato soup, the mushroom soup, the worchestershire, and 1 can water. Salt to taste. 3. Simmer for 45 mins to an hour, stirring often. Add more water if needed. 4. Just before serving add 1/2 pt. sour cream. 5. Serve over cooked rice.

Ingredients 3 Tbsp. butter 1 med chopped onion 1 tsp chopped garlic 3/4 cup or 1 large stalk celery 1/2 cup or 1/2 green pepper, chopped 1 16oz can diced tomatoes 1 12oz can tomato sauce 2 bay leaves some white wine 1 tsp salt 1/2 tsp freshly ground black pepper 2 Tbsp sugar 2 Tbsp chopped fresh parsley 1 tsp picapepper 2 Tbsp Worcestershire 2-1/2 pounds shrimp, peeled and deveined or chicken 5 cups cooked white rice Directions 1. In a 4-quart saucepan, melt butter over high heat. Add onion and cook 3 mins, stirring frequently. 2. Reduce heat to medium-low and continue cooking, stirring frequently until onion is a rich brown color but not burned. 3. Add garlic, celery, and bell-pepper. Cook, stirring occasionally, until tender, about 3 mins. 4. Add tomatoes, tomato sauce, bay leaves, salt, pepper, sugar, parsley, Tabasco, and Worcestershire. 5. Heat to boiling. 6. Reduce heat and simmer, uncovered, for 15 mins, scraping bottom of pan frequently with a wooden spoon. (To this point it ma...

Ingredients 4 boneless, skinless chicken breast halves, cut in thin strips 3 cloves garlic 1 Tbsp fish sauce 2 tsp red or green curry paste 2 cans coconut milk 1 cup chicken stock or bouillon 2 Tbsp chopped lemon grass 2 Tbsp lemon juice 2 tsp sugar 1-2 Tbsp grated fresh ginger 1/2 tsp white pepper 1 tsp lime zest or 8 dried kaffir lime leaves 1/4 cup cilantro as garnish any mixed vegetables (optional, but really good) Directions 1. Put coconut milk, chicken stock, fish sauce, ginger, garlic & lemon grass in a large saucepan and bring to boil. 2. Reduce heat, add chicken, and simmer until chicken is almost done. If using vegetables, add now. 3. When meat and veggies are ready, add curry paste, sugar, lime zest and lemon juice. Simmer 1 min and taste to see if extra fish sauce, sugar, lemon juice, curry, or ginger is needed. 4. Garnish with chopped cilantro and/or peanuts. 5. Serve with steamed rice.

Ingredients 1/4 cup butter 1/4 cup chicken broth 2 med. onions, thinly sliced 2 minced garlic cloves 1 tsp red chili, or to taste 8 chicken thighs or breasts 1 cup parmesan cheese 2 10oz packages chopped spinach 1 package linguine Directions 1. In a 400F oven, melt butter in a large baking dish. 2. Mix into butter the chicken broth, onions, garlic, and chili. 3. Lay over the mixture 8 chicken thighs, skin side up. 4. Bake uncovered until well-browned (about 45 mins) 5. In the same oven thaw 2 10oz pkg. chopped spinach in a covered 2-3 qt. pan for about 30mins. 6. Squeeze out the excess liquid from the spinach. 7. Cook the linguine in boiling water. 8. When the chicken is done, lift from pan and keep warm. 9. Add the spinach to pan and stir, scraping the pan. 10. Add the cooked pasta and 1 cup grated parmesan to the pan. Mix well and season with salt. 11. Serve with an orange wedge.

Ingredients 1 lb. hamburger 1 onion, diced 1 tsp. chili powder 1 tsp. salt 1/2 tsp. pepper 1-1/2 tsp. Picapeppa 1 can tomatoes 5 cans of beans (kidney, lima, butter beans, black, garbanzo, etc.) 1/4 cup catsup 1/4 cup BBQ sauce 2 Tbsp. dark caro, or molasses 2 Tbsp. mustard Directions 1. Brown hamburger with diced onions 2. Drain grease 3. Drain 3 cans of beans, but leave liquid on 2 4. Add all other ingredients. 5. Simmer on top of stove.

Important:This makes a large bowl full (feeds up to 20 for a side dish), but you can cut it down as needed. Salad: Ingredients 24 oz. uncooked pasta (I use penne) 2-3 C. cooked, diced chicken (seasoned as you like) Half of a large English cucumber, seeds removed and chopped into bite sizes 1/2 C. sun-dried tomatoes packed in oil (drained), roughly chopped 1/3 C. kalamata olives, chopped 1/3 C. jarred, roasted red peppers, chopped 1 C. artichoke hearts in oil, drained and chopped roughly 3/4 C. Shredded parmesan cheese Directions: 1. Cook pasta in boiling water until it is al dente. Drain and rinse under cold water. Place in a large bowl. 2. Meanwhile, add the remaining ingredients to the pasta bowl. Stir to combine. Dressing : Ingredients: 1 1/2 C. white wine vinegar 2 tsp. garlic powder 1 tsp. oregano pinch of sugar generous dash of salt and pepper 3/4 c. olive oil Directions: 1. Combine vinegar, garlic, oregano, sugar, salt and pepper. 2. Whisk together to dissolve salt and sugar. Wh...

2/3 cup safflower oil 1/3 cup red wine vinegar 1 Tbsp packed brown sugar 1 tsp Dijon mustard 1/2 tsp minced garlic salt and freshly ground black pepper Combine ingredients; shake well and chill, then shake well again directly before serving.

equal parts tomatoes and cucumbers feta onions calamala olives parsley thin sliced romain equal parts olive oil and olive juice oregano salt pepper lemon juice

1 cup water 1 cup apple juice 1/2 tsp. cinnamon 1 cup quinoa, well rinsed and drained 2 large red apples, diced 1 cup chopped celery 1/2 cup dried cranberries (such as Craisins) 1/2 cup chopped walnuts 1 cup non-fat vanilla yogurt Place water, apple juice, cinnamon and rinsed quinoa in a saucepan and bring to a boil over high heat. Reduce heat, cover and simmer until all of the liquid is absorbed, approximately 15 minutes. Cool, transfer quinoa to a large mixing bowl and refrigerate, covered, at least 1 hour. Add apples, celery, dried cranberries and walnuts to quinoa. Mix well. Fold in yogurt. Serve immediately.

2 cups quinoa (prepare & cool) 1 small diced red onion 1/2 - 1 cup dried cranberry 1 1/2 Tbsp lemon grass 1 Tbsp lemon juice 2 - 3 Tbsp honey 1/8 cup dried cilantro or more if fresh 1/8 cup dried mint or more if fresh chopped celery or diced apple try toasted walnuts or pinons next time

2 1/2 to 3 cups cooked black beans (if canned, drain and rinse) 2 scallions, thinly sliced diagonally 1 cup peeled and diced seedless cucumber, 1/4 inch dice 1 cup seeded and diced ripe plum tomatoes, 1/4 inch dice 1 cup thinly sliced celery, halved lengthwise 6 Tablespoons extra virgin olive oil 4 Tablespoons fresh lemon juice 4 Tablespoons finely slivered basil 2 Teaspoons finely grated orange zest salt and freshly ground black pepper, to taste Combine all ingredients in a bowl; toss gently. Let rest, covered, at room temperature for at least 1 hour before serving.

2 apples 2 pears 1/2 cup figs 2 persimmons or plums 1/2 cup toasted walnuts 2 cups spinach Maple Dressing 1/8 cup plain yogurt 1/8 cup maple syrup 1 Tbsp brown sugar 1 1/2 tsp white vinegar 1/4 cup canola oil

Mixed greens Red cabbage - small amount carrot slivers pecans toasted walnuts toasted sunflower seeds strawberries fresh pineapple feta cheese figs grilled, sliced chicken breast Dress with champagne dressing - triangular shaped brand is good

Hard boiled eggs mayo to moisten to desired consistency mustard diced sweet pickles dash vinegar salt & pepper celery seed

Ingredients 1/3 cup soft butter 1/3 cup Karo 1/2 tsp salt 1 tsp vanilla 1 lb powdered sugar Directions 1. Mix butter, Karo, and salt. 2. Add sugar, knead or mix in mixer until smooth. If adding food coloring, add now. 3. Make into patties, chill.

Ingredients 4 1/2 cup sugar pinch salt 2 tbsp butter 1  13oz  can evaporated milk 12oz semi-sweet chocolate chips 12oz Baker's German chocolate 1  13oz jar Marshmallow creme 2 cup chopped nuts Directions 1. Place sugar, salt, butter, and evaporated milk into a 4qt. saucepan and boil for 6 mins, stir constantly. 2. In a large bowl place chocolate chips, german chocolate, marshmallow creme, and nuts. Pour the mixture from Direction 1 over this mixture. 3. Stir contents until melted. 4. Pour mixture into a large, buttered pan. 5. Let cool.

Ingredients 2-1/2 cups sugar 1/4 cup margarine 2/3 cup evaporated milk 7 oz. marshmallow creme 6 oz. chocolate chips 1/2 oz. baking chocolate Directions 1. Combine sugar, margarine, milk, and marshmallow creme in a 2-quart bowl. Microwave on high for 3 mins and stir well. 2. Microwave on high for 2-3 more mins or until it starts to boil. 3. Reduce the power by half and microwave for 5 more mins. 4. Add chocolate chips and baking chocolate, then mix until fully melted. 5. Pour into a buttered 8-inch dish and let harden.

Ingredients 2 Tbsp butter 2 tsp baking powder 2 cups flour milk jam (or preserves, fresh fruit, canned fruit, applesauce, raisins, cinnamon) 1 cup brown sugar 1 Tbsp butter 2 cup boiling water Directions 1.  Mix butter into flour until it looks like breadcrumbs. 2. Add enough milk to make a fairly firm dough. 3. Pat or roll out (keep fairly thick and with air bubbles present) and spread with jam. 4. Roll up like a Swiss roll, seam on bottom, and place in an oven proof dish. 5. Combine brown sugar, butter, and boiling water to create the syrup, pour the syrup over the roll. 6. Cover and bake at 400F for 30 mins.

Ingredients 3/4 cup butter, softened 3 eggs 2 cups all-purpose flour 3/4 cup unsweetened cocoa powder 1 tsp baking soda 3/4 tsp baking powder 1/2 tsp salt 2 cups sugar 2 tsp vanilla 1-1/2 cups milk Directions 1. Allow butter and eggs to stand a toom temp for 30 mins. Grease and line bottoms of pan (8x8x2" square, or 9x1/2" round) with wax paper. Grease sides of pan and cover with white sugar or flour. 2. In a medium bowl stir together flour, cocoa powder, baking soda, baking powder, and salt; set aside. 3. In a large mixing bowl beat butter and sugar. Add vanilla and eggs, continue to beat. 4. Alternatively add flour mixture and milk to the butter mixture. 5. Spread batter evenly into pans. Bake at 350F for 30-40 mins depending on the pan. Adapted from Better Homes and Gardens Cookbook , 12th edition.

Brownie Layer Ingredients: 4 1/2 oz. bittersweet or unsweetened chocolate 6 oz. of unsalted butter 3 eggs 1-1/2 cup granulated sugar 2 tsp. pure vanilla 1/2 tsp. kosher salt 1 cup all-purpose flour 3/8 tsp. baking soda Directions: 1. Melt 4 1/2 oz. of bittersweet or unsweetened chocolate with 6 oz. of unsalted butter in microwavable bowl for about 1 to 2 minutes until you can whisk it smooth. Set aside for a minute. 2. In another larger bowl, whisk 3 eggs together with 1 1/2 cups of granulated sugar.  Add 2 tsp. of pure vanilla, 1/2 tsp. of kosher salt, and then whisk in the slightly cooled chocolate mixture. 3. After the chocolate/butter mixture is smooth, sift in 1 Cup of all-purpose flour and 3/8 of a tsp. of baking soda. 4. Pour the mixture into a greased ( I use Pam) 9 x 12 pan and bake for 20 minutes in a 325 degree convection oven, or 350 degrees in a regular oven. Coffee Cream Filling After the brownies have cooled, spread this layer on. Ingredient...

Crust ½ cup (1 stick) unsalted butter 2 tablespoons powdered sugar 1½ cups flour, fluffed before measuring Topping ¾ cup (1½ sticks) unsalted butter 2 cups brown sugar 3 eggs 1 tablespoon vanilla 1 cup toasted pecans, chopped 1 cup currants (or slightly chopped raisins) Directions: Preheat oven to 350F.   CRUST: Melt butter in saucepan, stir in powdered sugar and flour. With flat of hand, press evenly into 9x13 pan. Bake for 5 minutes.   TOPPING: Melt butter in same saucepan. Add brown sugar, stir til smooth. In a separate large bowl, whisk eggs. Stir in butter mixture, then vanilla, pecans and currants. Gently and evenly arrange over crust. Bake for 30 minutes , watching carefully near end to avoid burning. Remove from oven and cool. Cover and refrigerate to store. Notes: Slices best when cold. Freezes well after cutting. Great addition to holiday trays. Makes 54 small squares

Sauce Ingredients: 1 1/2 cup milk 6 large egg yolks 1/3 cup sugar 3 Tbs. fresh lemon juice 2 tsp. finely grated lemon peel Meringue Islands Ingredients: 1/2 cup egg whites (4 large) pinch of salt 2/3 cup sugar 6 paper thin lemon slices 2 6-oz containers fresh raspberries Sauce Directions: Bring milk to simmer in med. sauce pan. Beat egg yolks and sugar in med. bowl until light. Gradually whisk hot milk into yolks. Return mixture to sauce pan and stir over medium-low heat until custard thickens (about 3 mins.), don't boil. Pour custard into bowl. Stir in lemon juice and peel. Cool, then chill uncovered. Can be done 2 days in advance. Islands Directions: Preheat oven to 350F Butter 6 3/4 cup soufflé dishes and dust with sugar. Place on baking sheet. Using electric mixer, beat egg whites with pinch of salt, until oft peaks from. Beat in sugar. Continue beating until stiff and glossy. Divide among prepared soufflé dishes, mounding slightly. Bake until mering...

2 cups heavy whipping cream 1/2 cup sugar 1 Tbs vanilla extract 1 Tbs balsamic vinegar 1/2 cup chocolate chips With an electric mixer, whip heavy cream until it begins to thicken. Then add sugar and vanilla. Add balsamic gradually-- taste it after 2 teaspoons and, if you would like, add a third to make the full tablespoon. It can be sort of a strong flavor. Mix until cream becomes light and frothy. Microwave the chocolate chips until just melty and gooey (about a minute). Mix to be sure there are no lumps. With a whisk, mix the chocolate into the whipped cream mixture slowly. Mix until it is just combined and at a mousse-like consistency. Don't over mix this, or it will turn into something that resembles chocolate butter. Keeps in the fridge for a few days.

Put in a 9x13" pan. Crush 2/3 of a 20oz. pkg of Oreo Cookies(Chocolate Oreos work great.) Add 1/4 cup melted butter and mix. Press into bottom of 9x13" pan and bake for 10-15 min. at 350 degrees. Cool. In a double boiler melt: 1 1/2 pkg. chocolate chips (3 C.) 3 Tb. instant coffee dissolved in 2 Tb. warm water 3 Tb. sugar 1/2 tsp. salt Melt, mix, and then let cool slightly. You don't want it to become so cool that it starts to get stiff or thicken. Beat in mixer until very stiff: 11 egg whites Add: 11 egg yolks 1 1/2 tsp. vanilla to the chocolate mixture and beat till smooth. This may take a while, but persevere until smooth. Once smooth, add the egg whites with the choc. mixture and mix well. Beat until smooth. When done, pour into the oreo crust pan. Refrigerate until ready to use. You may sprinkle the top with toasted slivered almonds, or tiny chocolate chips. Serve with a dollop of whipped cream.

1/4 cup margarine, butter or shortening   3/4 cup cooked or canned pumpkin    2 eggs 1/2 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 1/2 tsp cinnamon 1/4 tsp ground ginger 1/8 tsp nutmeg 1 cup sugar 1 tsp vanilla 3/4 cup flour Optional – ½ cup raisins or chopped dates, 1/4 cup chopped nuts    Grease 8-inch square pan or 9-inch pie pan.  In medium saucepan, melt margarine.  Stir in remaining ingredients.  Pour into prepared pan.  Bake at 375° for 30 to 35 minutes until top springs back when touched lightly in the center.  Serve warm or cool topped with whipped cream or ice cream. High Altitude Adjustment:  Bake at 375 degrees for 30 to 35 minutes.

1 9-inch unbaked pie crust 1 cup light corn syrup 1 cup firmly packed dark brown sugar 3 eggs, slightly beaten 1/3 cup butter, melted 1/2 t. salt 1 t. vanilla 1 heaping cup pecan halves    Directions: Heat oven to 350 degrees. In a large bowl, combine corn syrup, sugar, eggs, butter, salt and vanilla; mix well. Pour filling into unbaked pie crust; sprinkle with pecan halves.  Bake for 45 to 50 mins or until center is set.   Toothpick inserted in center will come out clean when pie is done. If crust or pie appears to be getting brown, cover with foil for the remaining baking time. Remove from oven and cool.

1 1/2 quarts sliced, peeled, tart apples 1/2 cup green chile 1/2 cup sugar 1 1/2 tsp cinnamon 1/8 tsp nutmeg 2 Tbsp lemon or apple juice Topping; 1 cup packed brown sugar 3/4 cup flour 1/2 cup butter 1/2 cup chopped pecans, walnuts, or pinons 350 for 1 hour Mix the top set of ingredients and place in pie dish. Combine butter, brown sugar and flour until crumbly texture, and pack over apples. Sprinkle nuts and pack slightly to hold.

Ingredients 2 1/4 cup flour 1 1/4 cup sugar 1 tsp baking powder 1 tsp salt 1/2 tsp soda 3 cup oats 1/2 cup chopped nuts 1 cup raisins 1 cup oil 2 eggs 1/2 cup milk Directions 1.  Mix the dry ingredients in order given, then the wet ingredients. Bake at 400F for 8-10 mins. Makes 5 dozen small.

Ingredients 2 1/4 cup flour 1 tsp soda 1 tsp salt 2 sticks butter 3/4 cup sugar 3/4 cup packed brown sugar 1 1/2 tsp vanilla 2 eggs 1 package milk chocolate chips Directions 1.   In a small bowl, combine flour, soda, salt. 2.  In a large bowl, cream butter, sugar, & vanilla. Beat in eggs. 3.  Gradually add the dry mix. 4.  Stir in the chocolate chips (and nuts, if desired). Bake at 375F for 8 mins.

Ingredients 2 cup almonds (blender ground) 1 tsp grated lemon rind 1/2 cup sugar 2 egg whites 1 tsp almond extract Directions 1 . Preheat oven to 300F. 2. Mix almonds ground in a blender, lemon rind, sugar, egg whites & extract. 3. Line 2 baking sheets with folded supermarket bags. Cover with parchment paper. 4. Form into 1 1/2" patties. Bake 25-30 mins at 300F. Makes 18.

Ingredients 1 1/4 cup sugar 2/3 cup shortening 2 eggs cream 1st three together, then add rest 1 cup molasses 3 1/4 cup flour 1 tbsp ginger 1 tsp salt 4 tsp soda 1 1/2 tsp cinnamon 1/2 tsp cloves Directions 1. Make balls marble sized. 2. Flour hands or chill to make the dough easier to work with. 3. Roll in white sugar. Bake at 350F for 10 mins.

Ingredients 4 cup flour 4 tsp soda 2 tsp ginger 2 tsp cinnamon 1/2 cup light molasses 1 tsp salt 1 1/2 cup shortening 2 cup sugar 2 eggs Directions 1. Cream shortening and sugar, then add other ingredients. Chill. 2. Form dough into small balls and roll in white sugar. Remove when they're just beginning to collapse. Bake at 350F until done.

Ingredients * May want to double recipe. 1/4 lb. butter 1/4 cup ricotta 1 tsp vanilla 1 cup sugar 1 egg 2 cup sifted flour 1/2 tsp baking soda 1/2 tsp salt Directions 1. Allow butter to soften, then blend with ricotta until creamy. Add vanilla and mix well. 2. Add sugar gradually, beating until well blended. 3.  Add egg and mix well. 4. Slowly stir in dry ingredients and blend well. 5. Drop from a teaspoon on greased baking dish. 6. Bake in oven for 10 mins at 375F. Remove. While the cookies are still hot, sprinkle with powdered sugar. Bake at 375F for 10 mins.  Yields 30-36 cookies.

Ingredients 2 eggs 2/3 cup oil 2 tsp vanilla 1 tsp lemon rind 3/4 cup sugar 2 cups sifted flour 2 tsp baking powder 1/2 tsp salt Directions 1. Beat eggs with fork till well-blended. Stir in oil, vanilla & rind. Blend in sugar. 2.  Sift together flour, powder, & salt. Add to mixture. 3.   Roll dough into balls and stamp each ball with the bottom of an oiled and sugared glass. Bake at 400F for 5-6 mins. Remove immediately from cookie sheet.

Ingredients 2 egg whites few grains salt 1/8 tsp cream of tarter 1/2+ cup sugar 1/2 tsp orange extract (optional) 1 tsp vanilla 1 cup coconut (optional) Directions 1. Mix the egg whites and salt until foamy.  Add the cream of tarter, and beat until stiff. 2. Gradually add sugar. Beat for 10 more mins. 3. Stir in vanilla and coconut. Bake at 275F for 45 mins on wax paper.

Ingredients 1 cup soft butter 1/4 -1/2 cup powdered sugar 1/2 tsp salt 1-2 tsp vanilla 2 cup sifted flour 1-2 cup nuts Directions 1. Mix the soft butter with the powdered sugar until creamy. Add salt. 2. Add the other ingredients. 3. Mix well and roll into small balls. 4. Bake. 5. While still hot, roll cookies in powdered sugar. Bake at 350F for 12-15 mins. Makes 4 dozen.

Ingredients Pam Graham Crackers Almond slices Icing (1 cube butter, one cube margarine, 1/2 cup white sugar, boiled 3 mins) Directions 1. Spray Pam onto a cookie sheet with edges. 2. Place Graham crackers in the pan and cover with almond slices. 3. Spoon icing over crackers. Bake for 10 mins at 350F.

Ingredients 1 cup crushed vanilla wafers 1 cup powdered sugar 1 cup pecans 2 tbsp cocoa 2 tbsp white Karo 1/4 cup rum Directions 1. Combine the ingredients. 2. Form dough into balls and roll in more crushed vanilla wafers.

Ingredients Wafers 1 cup soft butter 1/3 cup whipping cream 2 cup flour Filling 1/4 cup soft butter 3/4 cup powdered sugar 1 tsp vanilla food coloring Directions Wafers 1. Mix, cover, and chill the butter, whipping cream, and flour. 2. Roll 1/3 of the dough at a time to 1/8" thick on a floured, cloth-covered board. 3. Cut the dough into 1-1/2" circles. 4. Transfer dough with spatula to waxed paper covered with sugar. Flip cookies so that both sides are coated with sugar. Place on ungreased sheet. Prick  cookies with fork about 4 times. Bake at 375F for 7-9 mins (until set, but not brown) Filling 1. Cream butter, powdered sugar, and vanilla until smooth & fluffy. Tint with food coloring. 2. Sandwich the filling between two wafters.

Ingredients 1-1/2 cups butter 4 cups brown sugar 4 eggs 1/2 tsp salt 4 tsp vanilla 1-1/2 cups flour 4 cups Pecans Directions 1. Cream together the butter, sugar, eggs, salt, and vanilla. 2. Gradually add the flour and then the pecans. 3. Drop by teaspoons onto greased cookie sheet. 4. Bake 5. Scoop cookies off into powdered sugar. Roll up in powdered sugar one at a time. Do only 9-12 at a time. Bake at 350F for 9 mins. FYI: When you cook these, they will end up like little puddles of sloppy dough- let them sit for 1-2 mins before scooping them off. Do not let them sit for more than 1-2 mins, otherwise they will harden and will not be rolled. They rarely scoop off in perfect circles- just wad them together in the powdered sugar.

2-4 Tbsp NM red chile powder, depending on desired heat 2 cups water – divided in two 1 cup portions 1 Tbsp vanilla 1 cup + 2 Tbsp all-purpose flour 1 cup + 2 Tbsp cake flour 2 cups sugar 1 tsp baking soda ½ tsp salt ¾ cup natural cocoa powder – NOT Dutch-processed. 1 cup butter, room temp ½ cup buttermilk 2 eggs Directions Preheat the oven to 350° & position rack in the center. Butter & flour two 9-inch round cake pans and line the bottom of each pan with a circle of parchment or waxed paper. Combine the chile powder and 1 cup water in a saucepan bring to a simmer over medium heat. Remove from heat and stir in the vanilla. Set aside. Combine the flours, sugar, baking soda, salt & cocoa powder in bowl of electric mixer with wire whisk attachment. Mix on low to blend. Add the soft butter in pieces, mixing thoroughly. The mixture will appear grainy. Increase mixer to medium and gradually add remaining 1 cup of water and the buttermilk. Add the eggs one at a time, beating well...

Ingredients 3 eggs 1/2 cup flour 1/2 cup milk 1 Tbsp. sugar (optional) Directions 1. Mix ingredients, then pour into an oven-safe dish. Serve with fruit compote, powdered sugar, honey or jam Bake at 425F for 16 mins.

Cake Ingredients 2 cups Bisquick 2/3 cup milk 2 Tbsp. sugar 1 egg Directions 1. Combine ingredients and beat vigorously for 30 sec. 2. Pour into greased 9" pan. 3. Sprinkle with topping- see recipe below. Topping Ingredients 2/3 cup bisquick 2/3 cup brown sugar 1 tsp cinnamon 4 Tbsp butter Directions 1. Mix the ingredients together. 2. Stuff 1/3 to 1/2 the mixture into the batter. 3. Spread the rest of the mixture evenly over the surface of the batter. 4. Bake at 350F for 18-20 mins.

2 cup milk 2 eggs 1 tsp baking soda 2 tsp baking powder 1/2 tsp salt  1 cup buckwheat 1/2 cup whole wheat 1/2 cup white flour 2 tsp brown sugar 2 tsp oil

Ingredients  (with sugar reduction) 3 cup rolled oats 1/4 cup sugar 1 cup milk 1/4 cup butter, melted 2 eggs 2 tsp baking powder 1-1/2 tps salt 2 tsp vanilla 1/2 cup dried fruit (cherries)  Directions 1. Combine ingredients,mix well. 2. Spread evenly into a greased 12x18" sheet-pan 3. Bake at 325F for 25-30 mins, until edges are golden. 4. Scrape immediately and sppoon serve with warm milk and sugar, or fresh fruit. Yields 12 servings, can easily be refrig. and reheated.

Ingredients 6 oz soft cream cheese 1-1/8 cup milk 3 Tbsp flour 1/2 tsp salt 18 eggs 3 cups cheese (cheddar or mozz) {divided} 2 cups finely chopped ham or turkey 1/2cup thinly sliced onions or other veggie (optional) Small bit of sour cream 1/4-1/2 cup pesto for turkey omelet roll Directions: 1. Line bottom & sides of a well greased baking pan (15x10x1) with parchment paper. Grease paper well; set aside. 2. In small mixing bowl, beat cream cheese & milk until smooth. Add flour & salt, mix until combined. 3. In large bowl beat eggs until blended. Add cream cheese mixture; mix; pour into prepared pan. 4. Bake at 375F for 30 to 35 minutes or until eggs are puffy and set. 5. Remove from oven and immediately brush with sour cream (and pesto for turkey/mozzarella). 6. Sprinkle with 1+ cup cheese. Sprinkle with ham (or turkey), onions or other veggies or nothing, 1+ cup cheese. 7. Roll up from short side, peeling parchment paper away while rolling. Sprinkle t...

Ingredients : Texas toast or 1 loaf French bread with crusts removed, cut into 3/4 inch slices ½ stick butter 2/3 cup packed brown sugar 4 eggs, beaten 1 2/3 cups milk 1/2 Teaspoon cinnamon 2 tsp vanilla sliced peaches or apples or other fruit Directions : 1. The night before serving, melt butter and brown sugar in a small pan, stirring. 2. Pour into a 9 X 13 inch baking dish. Lay fruit and then bread slices on top of brown sugar mix. Can also double layer with another of peaches and bread. If doing that, use 8 eggs, 3 c milk. 3. Combine eggs with milk, vanilla, and cinnamon. Pour over the bread. 4. Cover with plastic wrap and refrigerate overnight. 5. In the morning preheat oven to 350 degrees and uncover baking dish. Bake for 50 minutes . 6. Serve with syrup, honey or chopped blueberries mixed with 2 tablespoons of orange juice Serve 4-6

Ingredients 9 oz. Dried currants     14 oz. (1 can) Sweetened-condensed milk  1 (juice & zest) Lemon       8 oz. Butter, softened  1.25 cup unpacked Light brown sugar                                       1 ½ tsp. Pure vanilla 1.5 cup AP flour               ½  tsp.Baking soda                                                  ½ tsp. Salt  1 ½  Cup   Rolled oats    ...

Important: Make this the night, or 8+ hours before. Ingredients: 1 dozen eggs (with whites separated from yolks) 3 cups milk salt to taste pepper to taste 12 slices white bread without crusts green chili (optional) grated cheese Artichoke hearts tomatoes bacon, or sausage, or ham Directions: 1. Separate the egg whites from the yolks. 2. Whisk the egg whites until stiff. Refrigerate. 3. In a large bowl combine: egg yolks, milk, salt, pepper. Lightly whisk. 4. Butter the bread, then cut into cubes. Place in a large, greased, flat dish. 5. Add cheese and additional toppings of choice. 6. Add the egg whites into the egg yolk /milk mixture. Gently mix. 7. Pour eggs/milk mixture over the bread and toppings. Bake. 350F for 30-40 mins. Serves 10.

Ingredients: 1/2 cup sugar 1/4 cup cornstarch 1-3/4 cup apple or orange juice (4-oz concentrate) 1/4 cup maple syrup 4 peaches or pears or oranges 1/2 cup whipped cream 8-oz yogurt 1/4 cup maple syrup toasted pecans or almonds Directions: 1. In a medium saucepan mix sugar and cornstarch. 2. Stir in juice and 1/4 cup maple syrup. Stir constantly over medium-high heat until thick and bubbly. 3. Stir in diced fruit. Cool until warm. 4. In a small bowl beat the whipped cream, yogurt, syrup. Chill. 5. Garnish with toasted nuts.

Ingredients : 1 1/2 cups old-fashioned oatmeal 1 1/2 cups whole wheat flour 2 teaspoons baking soda 1 teaspoon baking powder 1/2 teaspoon salt 3 tablespoons chopped walnuts (optional) Wet : 1 1/2 cups buttermilk 1 cup milk 1/4 cup vegetable oil 1 egg 1/3 cup sugar Directions : 1. Grind the oats in a blender or food processor until fine. In a large bowl, combine ground oats, whole wheat flour, baking soda, baking powder, and salt. 2. In another bowl, combine buttermilk, milk, oil, egg, and sugar with an electric mixer until smooth. Mix wet ingredients into dry with a few swift strokes. Stir in nuts, if desired. 3. Lightly oil a skillet or griddle, and preheat it to medium heat. Ladle 1/3 cup of the batter onto the hot skillet; cook the pancakes for 2 to 4 minutes per side, or until brown.

2 eggs 1/2 cup milk 1/2 cup water 1/4 tsp salt 2 T melted butter 1 cup flour 1) Combine all wet ingredients. 2) Sift in flour and mix until smooth. 3) Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. 4) Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot. For sweet crepes add cinnamon and vanilla to batter. Can be filled with fruit, mousse, nutella, etc. for sweet crepes. The recipe as it appears above is fabulous for savory crepes (vegetables, meats, etc).

Ingredients: 1-3/4 cup flour 2/3 cup sugar 1 tsp. baking powder 2 very ripe bananas 1/2 cup shortening 1/2 tsp salt 1/4 tsp soda 2 slightly beaten eggs 1/3 cup nuts (optional) Directions: 1. Preheat oven to 350F. Grease and flour loaf pan. 2. In a large bowl, with a fork, mix dry ingredients. 3. Cut in shortening with pastry blender till mixture is course crumbs. 4. Stir in bananas, eggs, and nuts until just blended. Spread the batter evenly in the pan. 5. Bake for 55 mins or until toothpick comes clean.

1 stick butter 1 cup sugar Cream above ingredients together. Then add: 2 eggs 1 cup sour cream After above is mixed together, add: 2 cups flour 1 tsp. baking powder 1 tsp baking soda Batter will be quite thick. Add 4 peeled and sliced apples to above mixture.   Filling: ½ tsp cinnamon ½ cup finely chopped nuts ½ cup white sugar ½ cup brown sugar   Grease a spring form pan and place half the apple batter in bottom. Sprinkle with all the filling and then spread the last half of the apple batter on top. Bake at 350 degrees for 45 minutes(possibly longer) until set in the middle. Cool and remove from spring form pan to serve. Keep refrigerated due to the sour cream.

Pulse together in food processor: 2 cups flour 1 tsp baking powder 1 tsp salt 1/2 tsp baking soda Into dry ingredients pulse in: 1/4 cup butter 1/2 cup chopped nuts Place in separate bowl. Chop in food processor 1 whole orange. Measure out and add enough water to make 1 cup. Set aside in small bowl. Chop in food processor: 1 1/2 cups cranberries 1 cup sugar 1 beaten egg combine with orange mixture then fold wet ingredients into dry by hand. Fill muffin tins 3/4 cup full. Bake at 350 for 15-20 min. Regrease pan for 2nd batch.

Ingredients 1 cup orange juice 1 cup water 1/4 cup egg substitute(or egg whites) 3/4 tsp vanilla extract 1/4 cup sugar 1 heaping cup ice Directions 1. Combine in blender. Serves two.