Chocolate Crinkles

So with a new recipe book full of cookie recipes the first ones I am making are of course chocolate.

My son wanted to help. He always wants to help in the kitchen. So here he is helping and the finished product.

published in 1975

My Mom gave me this book for my birthday this year. I thought it was really cool, because my husband got me a Kitchen Aid mixer for my birthday/Christmas gift.

Quick Tips for Fish Dishes

Fish Stew - In a large pot, saute finely chopped onions and green pepper in olive oil. Add diced potatoes and season with a pinch of saffron or fennel seed. Cook until vegetables are tender. Add the cut-up fish and cook just until the fish is done. Serve over rice.

Glazed Fillets - Brush fillets with teriyaki sauce and sprinkle with crushed red pepper flakes and sesame seeds. Drizzle with dark sesame oil and broil just until the fish begins to flake.

Oven-poached Fish - In a shallow baking pan, add enough liquid (wine, water or lemon, lime or orange juice) to cover the bottom. Place fish fillets or steaks in the pan and season with fresh dill or tarragon. Bake, covered at 425 to 450 until done.

Salmon Pasta - Pan-fry salmon fillets with chopped garlic, then toss with pasta and extra virgin olive oil. Sprinkle with fresh dill and serve.







from: Cooking Pleasures, February/March 1999; pg. 65

Marjoram

Gentle and calming. Perennial member of the mint family, often grown as an annual. The two most popular varieties are sweet marjoram and wild marjoram (more commonly known as oregano).

Sweet marjoram is native to southern Europe, northern Africa and southwestern Asia. It grows 1 to 2 feet tall and has white, purplish or pink flowers.

Jam-Filled Muffins

from: Taste of Home, 1997

Prep: 15 minutes
Bake: 20-25 minutes
Makes 1 dozen

1 3/4 cups flour
1/2 cup sugar
1 tbsp. baking powder
1/2 tsp. salt
2 eggs
2/3 cup milk
1/3 cup butter or margarine, melted
1 tsp. grated lemon peel
1/2 cup raspberry or strawberry jam

IN a large bowl combine flour, sugar, baking powder and salt.

IN a small bowl lightly beat eggs. Add milk, butter and lemon peel.

POUR into dry ingredients and stir just until moistened. Spoon half of the batter into 12 greased or paper-lined cups.

MAKE a well in the center of each; add jam. Spoon remaining batter over jam.

BAKE at 400 for 20-25 minutes or until golden.

Pizza Loaf

from Great American Home Baking

Prep: 45 minutes
Makes 8 servings

1 pkg. active dry yeast
1 tsp. granulated sugar
1 1/2 cups warm water
3 tbsp. olive oil
2 tsp. salt
4 cups flour

Filling and Garnish:

1/3 cup prepared pizza sauce
3/4 cup grated parmesan cheese
2/3 cup shredded mozzarella cheese (2 2/3 oz.)
1/4 cup chopped, pitted black olives
1/2 tsp. dried basil
1/4 tsp. dried oregano
1/2 tsp. red pepper flakes

IN a large bowl, dissolve yeast and sugar in warm water. Let stand until foamy, 5-10 minutes.

STIR oil and salt into yeast mixture.

USING a heavy-duty electric mixer with paddle attachment on low speed, beat flour into yeast mixture, 1/2 cup at a time, until a soft dough forms.

ON a floured surface, knead dough until smooth and elastic, 5-10 minutes, adding more flour to prevent sticking. Place dough in a large greased bowl, turning to coat. Cover loosely with a damp cloth; let rise in a warm place until doubled, 1 hour.

GREASE a 9-inch tube pan. Punch down dough. Cover again; let rest for 5 minutes.

ON a floured surface, using a floured rolling pin, roll dough into a 15 x 10 inch rectangle. Spread sauce over dough to within 1 inch of edges. Sprinkle with parmesan chees, mozzarella cheese, olives, basil and oregano.

STARTING with a long side, roll up dough tightly, jelly-roll style; pinch edges to seal. Place dough in prepared pan with seam toward center. Pinch ends to seal. Cover again; let rise in a warm place until doubled, 1 1/2 hours.

PREHEAT oven to 400 degrees. Bake loaf for 20 minutes. Reduce oven temperature to 350. Bake loaf until top is brown and sounds hollow when tapped, 35 to 40 minutes more. Transfer pan to a wire rack to cool for 10 minutes. Turn loaf out onto rack. Sprinkle with red pepper flakes.

Fancy Vanilla Cookies

from Great American Home Baking

Prep: 30 minutes
Makes 5 dozen cookies

2 1/4 cups flour
1/4 tsp. salt
1 cup (2 sticks) butter, softened
1/2 cup granulated sugar
1 large egg
1 tsp. vanilla or almond extract

Garnish:

1/4 cup maraschino cherries, drained and thinly sliced
2 tbsp. granulated sugar

PREHEAT oven to 350 degrees.

MIX together flour and salt.

BEAT together butter and sugar at medium speed until light and fluffy. Beat in egg and extract. At low speed, beat in flour mixture until a soft dough forms.

SPOON dough into a cookie press fitted with a clover or ring shaped disk. Press dough out onto 2 ungreased baking sheets, spacing 1 inch apart.

PRESS a cherry slice into the center of each clover shaped cookie. Press 8 slivered cherries around each cookie ring. Sprinkle cookies with sugar.

BAKE cookies until lightly golden, 6-8 minutes. Transfer baking sheets to wire rack to cool slightly. Transfer cookies to racks to cool completely.

Chocolate Mint Brownies

Prep: 1 hour
Bake 30 minutes

1 cup flour
1/2 cup margarine
1/2 tsp. salt
4 eggs
1 tsp. vanilla extract
1 can (16 oz.) chocolate flavored syrup
1 cup sugar

Filling:

2 cups powdered sugar
1/2 cup margarine
1 tbsp. water
1/2 tsp. mint extract
3 drops green food coloring

Topping:

1 pkg. (10 oz.) mint chocolate chips
9 tbsp. margarine

MIX together the first 7 ingredients. Beat on medium speed for 3 minutes. Pour batter into greased 9x13-inch pan. Bake at 350 degrees for 30 minutes.

MIX filling ingredients. Beat until creamy. Spread over thoroughly cooled brownies. Refrigerate for 2 hours.

MELT chocolate chips and margarine over low heat in a double boiler. Set aside for about 30 minutes to cool and set. When still spreadable, but cool, apply a layer over top of cooled filling. Put back in refrigerator to set overnight.

Cheesy Chicken Noodle Casserole

Bake: 45 minutes
Makes 2-4 servings, depending on size

1 can cream of chicken soup
2/3 can milk
1 package Townhouse crackers
6 oz. elbow macaroni
1/2 tsp. pepper
1/2 tsp. Lawry's seasoned salt (optional) or other seasoning blend
3 oz. monterey jack cheese
small amount of butter or margarine

PREHEAT oven to 350 degrees. Lightly grease an 8-inch square casserole dish with butter. Spread a layer of crackers across the bottom and sides.

FULLY cook macaroni. Drain and add half to the casserole dish. Spread 1/2 of the cream of chicken soup over the macaroni. Cover all areas. Add 1/3 of the can of milk. Sprinkle spices over casserole.

PLACE remaining noodles in dish as a second layer. Spread remaining soup. Add the rest of the milk and seasoning blend. Crumble remaining crackers and sprinkle over top.

BAKE for 35 minutes. Remove casserole and cover with shredded cheese. Return to oven for 10 minutes or until cheese is melted.

Old World Raspberry Bars

Prep: 15 minutes
Bake: 40 minutes
Makes: 24 bars

Crumb Mixture:

2 1/4 cups all-purpose flour
1 cup sugar
1 cup chopped pecans
1 cup butter, softened
1 egg

Filling:

1 (10 oz.) jar raspberry preserves or your favorite preserves

HEAT oven to 350 degrees. In a large mixing bowl, combine all crumb mixture ingredients. Beat at low speed, scraping the bowl often, until mixture is crumbly (2 to 3 minutes).
Reserve 1 1/2 cups crumb mixture, set aside.

PRESS remaining crumb mixture on bottom of greased 8- or 9-inch square baking pan. Spread preserves to within a 1/2 inch of edge. Crumble reserved crumb mixture over preserves.

BAKE for 40 to 50 minutes or until lightly browned. Cool completely. Cut into bars.

Cover and store in pan up to 5 days or freeze up to 1 month.

Source unknown

Picture above is my attempt to be somewhat creative. I used strawberry instead of raspberry as that is what I had in the kitchen. It was still very good.

Helpful Cleaning Tips

1. Use an empty toilet paper roll to store appliance cords. They stay neat and you can write on the roll what they belong to.

2. For icy steps in freezing temperatures, pour a mixture of warm water and Dawn dishwashing liquid on the steps. They won't freeze.

3. To remove crayon from your walls, dip a damp washcloth in baking soda and scrub.

4. Remove permanent marker from appliances and counter tops with rubbing alcohol and a paper towel.

5. To remove blood from clothing, pour a little peroxide on a cloth and wipe off.

6. When washing windows, use vertical strokes inside and horizontal outside. This way you can tell what side has streaks. Use straight vinegar to get outside windows really clean. Don't wash windows on a sunny day. They will dry too quickly and streak.

7. Spray a small amount of perfume on a light bulb in any room to freshen it up.

8. Fabric softener sheets in dresser drawers or closets keep clothes fresh. Don't forget towels and linens.

9. Candles will last longer if placed in the freezer for about 3 hours prior to burning.

10. To remove burnt food from a pan, add a couple drops of dish soap and enough water to cover the bottom of the pan. Bring to a boil.

11. Spray plasticware with non-stick cooking spray before putting tomato based sauces and it won't be stained.

12. When a cake recipe calls for flouring the pan, use the dry cake mix and there won't be a white mess on the outside of the cake.

13. Wrap celery in aluminum foil before putting in the refrigerator. It will keep for weeks.

14. Add a pinch of sugar when boiling corn on the cob to bring out the natural sweetness.

15. When you have a headache, cut a lime in half and rub it on your forehead. The throbbing will go away.

16. Freeze leftover wine into ice cube for future use in casseroles and sauces.

17. Use air-fresheners to clean mirrors. It cleans well and leaves a nice scent behind.

18. When you get a splinter, put scotch tape over the splinter and pull it off.

19. (a) Clean your toilet with 2 Alka-Seltzer tablets. Wait 20 minutes, brush and flush. The citric acid cleans glassy surfaces. (b) Clean glasses or vases by filling with water and dropping in two Alka-Seltzer tablets. (c) To clean jewelry, drop two tablets in a glass of water and immerse for two minutes. (d) Unclog a drain by dropping three tablets down the drain followed by one cup of white vinegar. Wait a few minutes and then run the hot water.

Cilantro

The leaf of the Chinese corriander plant. Lively and pungent, it appears in Latin American and Asian foods.

Four Star Chili

from: kraftfoods.com

Prep: 15 minutes
Total Time: 2 hours
Makes 8 servings

1 lb. each boneless beef and pork pieces, 1/2 inch pieces
2 cups chopped onion
1/2 cup italian dressing
1 jar (16 oz.) mild salsa
1 can (14 1/2 oz.) beef broth
1 tbsp. chili powder
2 cans (15 oz. each) black beans, drained and rinsed
4 cups hot, cooked minute white rice

BROWN meat with onions in dressing in a dutch oven or large deep skillet on medium-high heat, stirring occasionally.

ADD salsa, broth and chili powder and stir. Bring to a boil. Reduce heat to medium-low, cover. Simmer 1 hour or until meat is tender.

STIR in beans. Cook, uncovered for 30 minutes. Serve over rice.

Frozen Chocolate Souffles

from: kraftfoods.com

Prep Time: 10 minutes
Total Time: 5 hours 10 minutes
Makes 8 servings




3 cups milk
1 package (8 serving size) Jello chocolate instant pudding
2 cups cool whip whipped topping, thawed
16 oreo cookies, finely chopped (about 2 cups)
8 maraschino cherries

POUR milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 minutes. Gently stir in whipped topping.

SPOON 2 tbsp. of the chopped cookies into each of eight 8- to 9-oz. paper drinking cups. Cover evenly with half of the pudding mixture. Press gently with the back of a spoon to eliminate air pockets. Repeat layers. Cover with foil.

FREEZE 5 hours or until firm. Remove from freezer about 15 minutes before serving. Let stand at room temperature to soften slightly. Peel away paper to unmold onto dessert plates. Top each with a cherry.

STORE leftovers in freezer.

Best Ever Cheesy Biscuits

Bake: 15 minutes
Makes: 12

8 oz. shredded sharp cheddar cheese
1 cup milk
1 tbsp. lemon juice
2 cups all purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1/2 cup shortening

PLACE milk, cheese and lemon juice in a medium bowl and let stand for 15 minutes beforehand.

PREHEAT oven to 450 degrees. Combine flour, baking powder, salt and baking soda in a large mixing bowl.

CUT in shortening until it resembles coarse corn meal. Add milk and cheese and blend together.

SPOON by heaping tablespoons onto an ungreased baking sheet.

BAKE for 15 minutes or until golden brown.

SERVE warm.

I make these a lot. They go with lots of different meals and my family really likes them.

Chives

Mild onion flavor, popular in egg dishes, potatoes and spreads.

German Christmas Cookies

from Grean American Home Baking

Prep: 15 minutes
Bake 10-12 minutes
Makes 3 dozen

1 1/4 cup cake flour
1 tsp. ground cinnamon
3/4 tsp. ground nutmeg
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. black pepper
1/4 tsp. ground cloves
1/2 cup (1 stick) butter, softened
1/2 cup granulated sugar
2 tsp. fresh lemon juice
2 large eggs
1/4 cup ground almonds (1 oz.)
1/4 cup grated orange peel (for more lemon flavor, substitute lemon peel)

Garnish:

confectioners' sugar

PREHEAT oven to 350. Grease 2 baking sheets.

SIFT together flour, cinnamon, nutmet, salt, baking soda, pepper and cloves.

BEAT together butter and sugar at medium speed until light and fluffy. Stir in lemon juice.

BEAT in eggs, 1 at a time, beathing well after each addition.

AT low speed, beat in flour mixture, 1/2 cup at a time, until a soft dough forms. Stir in nuts and orange peel.

DROP batter by rounded teaspoonfuls onto prepared baking sheets, 2 inches apart.

BAKE cookies until edges are golden, 10-12 minutes.

TRANSFER baking sheets to wire racks to cool slightly. Transfer cookies to racks and cool completely. Dust with confectioners' sugar.

Mint

Aromatic with a fresh and slightly peppery flavor. Used to flavor drinks, sauces and jellies.

Apple Cheddar Cobbler

from Great American Home Baking

Prep: 1 hour
Bake: 1 hour
Makes 8 servings

8 cups peeled, cored and sliced baking apples (about 8 apples)
1/2 cup honey
3 tbsp. butter, softened
3 tbsp. flour
1 1/4 tsp. ground cinnamon
1/2 tsp. ground nutmeg

Cheddar Rolls:

2 cups flour
2 tsp. baking powder
3/4 tsp. salt
1 large egg
1 large egg yolk
3/4 cup hevay cream or half-and-half
1 1/2 cups shredded cheddar cheese (6 oz.)

PREHEAT oven to 350. Grease an 11 x 9-inch baking pan.

MIX together apple slices, honey, butter, flour cinnamon and nutmeg. Spoon filling into prepared pan; cover tightly with aluminum foil.

BAKE until apple slices are just tender; 45 minutes.

PREPARE cheddar rolls. Mix flour, baking powder and salt.

MIX together egg and egg yolk. Stir in cream. Stir egg mixture into flour mixture until a dough forms.

ON a floured surface, knead dough for a few seconds. Using a floured rolling pin, roll dough into a 10 x 8-inch rectangle. Sprinkle dough evenly with cheese.

STARTING from a long side, roll up dough; jelly-roll style.

CUT dough into 15 rolls. Place rolls, cut sides down, on top of filling.

RETURN pan to oven. Bake, uncovered, until cobbler is golden brown, 15 minutes.

Best served warm.

Thyme

Slightly minty and lemony. Used in many French dishes to flavor poultry, soups, stews and fish.

Frosty Orange Dream Squares

from: kraftfoods.com

Prep Time: 20 minutes
Total Time: 3 hours, 20 minutes
Makes 24 servings

40 Nilla wafers, finely crushed (about 1 1/2 cups)
1/2 stick butter, melted
2 cups cold milk
2 packages Jello vanilla flavor instant pudding
1 tub (8 oz) Cool Whip whipped topping, thawed, divided
2 cups orange sherbet, softened

LINE a 13x9 inch pan with foil, with ends of foil extending over sides of pan. Mix wafer crumbs and butter. Press onto bottom of prepared pan; set aside.

ADD milk to dry pudding mixes in medium bowl. Beat with wire whisk 2 min. or until well blended. Gently stir in half of the whipped topping. Spoon evenly over crust. Refrigerate 10 minutes. Add remaining whipped topping to sherbet; stir with wire whisk until well blended. Spoon over pudding layer; cover.

FREEZE at least 3 hours. Use foil handles to remove dessert from pan before cutting into squares to serve. Store leftovers in freezer.

Basil

An Italian herb that tastes like licorice and cloves. Commonly used in pesto, spaghetti sauce, pizza and other Mediterranian dishes.

Ginger Cookies

Prep & Cook Time: 30-45 minutes

Makes about 3 dozen

3/4 cup butter
1 cup granulated sugar
1 large egg
1/4 cup dark molasses
1 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. ground cloves
1 1/2 tsp. orange zest (grated orange rind)
2 cups all-purpose flour, sifted
2 tsp. baking soda

CREAM the butter and sugar together in a large mixing bowl. Add the egg, molasses, cinnamon, ginger, cloves, orange zest, flour and baking soda. Blend well.

ROLL the dough into 1-inch balls and roll in a bowl of granulated sugar. Place the balls about 2 inches apart on a greased baking sheet.

BAKE in a pre-heated 350 degree oven for 10-12 minutes.

COOL on a wire rack, store in an airtight container.

Rice Pudding

Prep Time: 1 hour

Makes 6-8 servings

1 1/2 cups
1 cup uncooked regular long-grain rice
1/4 tsp. salt
2 cups whole milk
1 tbsp. unsalted butter
1 tsp. vanilla extract
1 tbsp. granulated sugar
1 almond
cinnamon-sugar mixture (optional garnish)

BRING water to a boil in a medium saucepan over medium-high heat. Stir in the rice and salt. Cover the pot, reduce the heat and simmer for 20 minutes.

ADD milk, cover loosely and cover until milk has been absorbed, about 40 minutes. (You may stir the rice a bit, but over-blending will make your rice pudding turn out more like porridge).

STIR in the butter, vanilla and sugar. Put the almond in the pudding.

SERVE in small bowls with the cinnamon-sugar mixture in a shaker on the side.

Chile Peppers 2

If working with fresh chiles here are some tips to make it easier:

• Capsaicin, the compound that gives chiles their "burn" is found mostly in the seeds and membranes. Include or omit those parts to control the heat.
• Wear gloves to avoid touching the capsaicin with your fingers.
• Never discard any part of a chile down the garbage disposal. The vigorous grinding action mixed with water creates a subtle mist that carries the capsaicin throughout the air.

Chile Peppers 1

A chile's heat depends on the conditions and locale in which it was grown. Capsaicin, the compound that gives chiles their heat, can vary dramaticially. There are 2 ways to measure chiles:

• Scoville Units - Human taste testers evaluate how many parts of sugar water it takes to neutralize a chile's heat. (In the list below, you will notice that the range can vary).


• HPLC Rating - A chemical process called High Performance Liquid Chromatography, or HPLC, measures capsaicin levels and ranks chiles from 0 (like candy) to a burn of 10.

Bell - All sweet and no heat, these peppers are used fresh or for stuffing and baking. Scoville units: 0; HPLC rating: 0

Anaheim - Large, mild, thick-skinned chiles are perfect for roasting and charring on a grill. Scoville units: 100-1,000; HPLC rating: 1.

Poblano - Large, heart-shaped Mexican peppers are moderately hot, Ohio-grown varieties are milder. Scoville units: 1,000-1,500; HPLC rating: 2.

Cascabel - Shaped like a red jingle bell, it has a hot, sweet and woodsy flavor that enhances salsas and marinades. Scoville units: 1,500-2,000; HPLC rating: 3.

Jalapeno - Regarded as bell peppers with a temper, jalapenos are widely used in Mexican cuisine. Scoville units: 2,500-10,000; HPLC rating: 4.

Serrano - Often mistaken for jalapenos until tasted. fiery flavor adds punch to Southwestern cuisine. Scoville units: 5,000-23,000; HPLC rating: 5

Chili de Arbol - Fairly hot red Mexican chile is a popular ingredient at chili cook-offs. Scoville units: 15,000-30,000; HPLC rating: 6.

Cayenne - The smaller the pepper, the hotter the taste. Fresh cayenne adds intense heat to Cajun sauces and stews. Scoville units: 30,000-50,000; HPLC rating: 7.

Thai - Widely used in Thai cooking to heat up soups and noodle dishes. Scoville units: 50,000-100,000; HPLC rating: 8.

Scotch Bonnet - With a floral flavor described as smokey apricots, Scotch Bonnets are the defining flavor of authentic Jamaican jerk. Scoville units: 100,000-350,000; HPLC rating: 9.

Red Savina habanero - According to the Guinness Book of World Records, it's the world's hottest chile. Used to make commercial hot sauces, it can be used fresh, but sparingly, in sauces and salsas. Scoville units: 350,000-855,000; HPLC rating: 10.

Easy Meatloaf

From: www.kraftfoods.com

Prep Time: 10 minutes
Cook Time: 1 hour

2 eggs, beaten
2 lbs. ground beef
1 pkg. (6 oz.) Stove Top stuffing mix
1 cup water
1/2 cup barbecue sauce, divided

PREHEAT oven to 375 degrees.

IN a small bowl, beat eggs lightly with a fork.

PLACE ground beef, stuffing mix, water, eggs and 1/4 cup of barbecue sauce in a large bowl.

MIX all ingredients with a wooden spoon until just blended.

SHAPE meat mixture into an oval loaf in a 13x9 baking dish. Using a large baking dish makes it easier to drain excess fat.

TOP meatloaf with remaining 1/4 cup of barbeque sauce.

BAKE 1 hour or until cooked through. If you have a meat thermometer, the inside temperature should be 160/f.

Southern Tea Cakes

From: Food Network, Day 2 of "The 12 Days of Cookies", December 4, 2003

Prep Time: 20 minutes
Cook Time: 10-12 minutes
Makes about 6-8 dozen cookies

4 cups all-purpose flour
1 tsp. baking soda
2 tsp. baking powder
2 cups sugar
2 eggs
1/2 cup buttermilk
1/2 pound (2 sticks) butter, softened
1 tsp. vanilla

PREHEAT oven to 350 degrees.

IN a large bowl, sift flour, baking soda and baking powder together. Add remaining ingredients and blend well. Dough should be soft.

ROLL dough onto a floured surface to 1/4 inch thick.

CUT dough into desired shapes.

BAKE on a slightly greased baking sheet for 10 to 12 minutes.

Banana Tip

When you have bananas that are too green to eat, place them in a paper bag with an apple.
Fruits like bananas and pears are sensitive to ethylene gas that is emitted from apples, which will promote the ripening of fruit.

Sweet Potatoes

The most common varieties are the dark orange-skinned type. Moist with bright orange flesh. The pale yellow type is drier and crumbly like a white potato.
The terms sweet potato and yam are sometimes used interchangeably, but they are not the same. True yams grow in tropical climates and are long and cylindrical, while sweet potatoes are short with tapered ends.
Store sweet potatoes in a dry, cool place, such as a cellar or pantry. Sweet potatoes bruise easily so handle them with care.
You can substitute sweet potatoes for white ones in almost any recipe.

Apples

Here are a few different kinds of apples. Enjoy!

Braeburn - Color ranging from gold to red. Crisp. Liven up sauces and salads with sweet and slightly spicy flavor.

Granny Smith - Glossy-green and crunchy. Tart with a hint of sweetness. Ideal for pies.

Golden Delicious - Yellow-gold skin. Sweet and mellow. Excellet for pies and salads.

Fuji - Super-sweet. Great for sauces or baked.

McIntosh - Bright red with green splashes. Sweet with a hint of tartness. Great for applesauce.

Gala - Striped orange-red over yellow. Sweet and aromatic. Great in salads and for applesauce.

Vanilla Bites

From: Great American Home Baking

Prep Time: 10 minutes, 18-20 minutes baking

Makes 2 dozen cookies

3/4 cup (1 1/2 sticks) butter, softened
1/4 cup granulated sugar
2 tsp. vanilla extract or almond extract
2 tsp. water
2 cups all-purpose flour

Garnish

1 tbsp. confectioners' sugar or vanilla sugar

PREHEAT oven to 350 degrees.

BEAT together butter and sugar at medium speed until light and fluffy. Beat in vanilla and water. Beat in flour until smooth.

ON a floured surface, using a floured rolling pin, roll dough to a 1/2 inch thickness. Using a 1 inch round cookie cutter, cut out cookies. Gather trimmings, re-roll and cut our more cookies.

PLACE cookies 1 inch apart on an ungreased baking sheet.

BAKE until set and golden, about 18-20 minutes. Transfer cookies to a wire rack to cool. Sprinkle with sugar.

I made these for Christmas last year. I was able to freeze the dough for a couple of weeks before cutting and baking, but I cut them too thin. Because of that they were very crunchy. I like my cookies soft. So, if I make these again, I will (1) cut them thicker and (2) color the dough to shake it up a bit.

Simple Wine Guidelines

Use this guide when pairing wine with foods.

Chardonnay - Red Snapper, Striped Bass, Softshell Crab, Shrimp Scampi, Sushi, Chinese Food (Canton or Peking style), Duck, Goose, Chicken and Turkey, Seafood Quiches and Souffles, Cold Deli Meats, Parmesan, Jarlsberg, Brie, Camembert.

Sauvignon Blanc - Roasted Chicken and Turkey, Grilled Tuna and Swordfish, Sole, Trout, Crab, Lobster, Mussels, Scallops, Pasta Dishes with Shellfish and Light Sauces, Mild Chinese and Indian Dishes, Goat Cheese, Mozzarella.

Pinot Grigio - Pasta with Cream Sauce, Smoked Salmon and Trout, Mild Chinese and Indian Dishes, Mussels, Clams, Chowders, Antipasto, Prosciutto and Melon.

Cabernet Sauvignon - Well-flavored Stews and Casseroles, Steak, Roast Beef, Roast Lamb, Ham, Kidney, Fresh Raspberries and Strawberries, Brie, Camembert, Sharp Cheddar.

Gamay Beaujolais - Pizza and Pasta Dishes, Hamburger, Hot Dogs, Roast Beef, Beef Stew, Grilled Chicken, Fresh Salmon, Raw Vegetables.

Merlot - Roasts and Barbecues, Lamb Stew, Pork, Veal, Sausages, Salami, Roast Beef, Liver, Grilled Swordfish and Tuna, Mild Cheddar, Goat Cheese, Muenster.

White Zinfandel - Hamburgers, Deli Meats, Chinese Food, Grilled Swordfish, Hot or Cold Soups.

Sparkling Wines and Champagnes - Oysters, Sushi, Lobster, Fresh Salmon, Grilled or Fried Scallops, White Fish, Light Entrees and Cold Buffets, Poultry, Chinese Food, Caviar, Sweet Souffles, Fresh Fruit, Crepes.

Lemon Facts

• One medium-sized lemon yields about a 1/4 cup juice and about 2 tsp. zest.


• Go for weight, not size: Heavier lemons produce more and tastier juice.


• When grating lemon zest (skin), avoid the white pith underneath, which is bitter.


• Yellow skin is best; greenish skins may mean less savory fruit.


• To get the most lemon juice out of a lemon, roll it on the counter top before cutting and squeezing.


• When you have an abundance of lemons, squeeze the juice into an ice cube tray and freeze. Store the cubes in self-sealing bags and defrost as needed.

Applesauce Honey Cookies

from Great American Home Baking

Prep: 1 hour, 10 minutes
Bake 14 minutes
Makes 3 1/2 dozen

2 1/4 cups flour
1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. salt
1/2 cup (1 stick) butter, softened
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
1 large egg
1/2 cup unsweetened applesauce
1 tbsp. honey, at room temperature

MIX together flour, baking powder, cinnamon, ginger and salt.

BEAT together butter, brown sugar and granulated sugar at medium speed until light and fluffy. Beat in egg, applesauce and honey. At low speed, beat in flour mixture until well combined. Shape dough into a disk, wrap in plastic wrap and chill for 1 hour.

PREHEAT oven to 375. Grease 2 baking sheets.

ON a floured surface, using floured hands, roll dough into 1-inch balls. Place cookies on baking sheet 3 inches apart. Using a floured fork, firmly flatten each cookie.

BAKE cookies until golden, 14 minutes. Transfer baking sheets to wire rack and cool for 1 minute. Transfer cookies to wire racks and cool completely.

Banana Squares

from: Taste of Home, 1997

Prep: 25-30 minutes
Bake: 45-50 minutes
Makes 12-16 servings

2 eggs, separated
2/3 cup shortening
1 1/2 cup sugar
1 cup mashed ripe bananas (2-3 medium)
1 1/2 cups flour
1 tsp. baking soda
1/4 cup sour milk*
1/2 tsp vanilla extract
1/2 cup chopped walnuts (optional)
Whipped cream and sliced bananas for topping (optional)

*To sour milk, place 1 tsp. of white vinegar in 1/4 cup. Add enough milk to equal the 1/4 cup.*

IN a small mixing bowl, beat egg whites until soft peaks form; set aside.

IN a large mixing bowl, cream shortening and sugar. Beat in egg yolks; mix well. Add bananas.

COMBINE flour and baking soda; add to creamed mixture alternately with milk, beating well after each addition. Add vanilla. Fold in egg whites. Fold in nuts if desired.

POUR into a greased 13 x 9 baking pan.

BAKE at 350 for 45-50 minutes. Cool on a wire rack.

IF desired, serve with whipped cream and a few banana slices.

Poppy Seed Twists

from Great American Home Baking

Prep: 1 hour, 8 hours chilling
Bake 15 minutes
Makes 3 dozen

1 pkg. active dry yeast
1/3 cup granulated sugar
1 1/2 cups warm water
2/3 cup butter-flavored solid vegetable shortening
2 tsp. salt
2 large eggs
1 cup lukewarm mashed potatoes
7-7 1/2 cups flour

Glaze and Topping:

1 large egg yolk
1 tbsp. water
1 tbsp. poppy seeds

IN a large bowl, dissolve yeast and 1 tsp. of sugar in warm water. Let stand until foamy, 5-10 minutes.

STIR remaining sugar, shortening and salt into yeast mixture.

USING mixer with paddle set on medium, beat in eggs. Beat in potatoes and 3 cups flour. At low speed, beat in enough remaining flour, 1/2 cup at a time, to form a soft dough.

ON a floured surfae, knead dough until smooth and elastic, 5-10 minutes, adding more flour to prevent sticking. Place dough in a large greased bowl, turning to coat. Cover with plastic wrap, chill for at least 8 hours.

GREASE 2 large baking sheets. Punch dough down. On a floured surface, divide dough into thirds. Working with one-third of dough at a time (keep remainder covered), roll dough into a long rope, cut into 36 equal pieces.

ROLL each dough piece into a 3 1/2 inch rope. Place 3 ropes side by side on a prepared baking sheet. Braid ropes together, not stretching the dough. Pinch ends to seal and tuck under. Repeat with remaining dough.

COVER loosely with a damp cloth; let rise in a warm place until doubled, 45-60 minutes.

PREHEAT oven to 375. To prepare glaze, mix together egg yolk and water. Brush rolls with glaze. Sprinkle with poppy seeds.

BAKE rolls until golden, 15 minutes. Transfer to a wire rack to cool.

Beef Stroganoff Sandwiches

from: Taste of Home, 1997

Prep: 15-20 minutes
Bake: 20 minutes
Makes 8-10 servings

2 lbs. ground beef
1/2 cup chopped onion
1 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. pepper
1 loaf French bread
Butter or Margarine softened
2 cups (16 oz.) sour cream
2 tomatoes, seeded and diced
1 large green pepper, diced
3 cups (12 oz.) shredded cheddar cheese

IN a skillet, brown ground beef and onion. Drain. Add salt, garlic powder and pepper.

CUT bread lengthwise in half; butter both halves and place on baking sheets. Remove meat mixture from heat; stir in sour cream. Spoon onto the bread.

SPRINKLE with tomatoes, green pepper and cheese.

BAKE at 350 for 20 minutes or until the cheese is melted (bake longer for crispier bread).

Herbed Corn

from: Taste of Home; June/July 1994

Makes: 8 servings

1/2 cup butter or margarine, softened

2 tbsp. minced fresh parsley

2 tbsp. minced fresh chives

1 tsp. dried thyme

1/2 tsp. salt

1/4 tsp cayenne pepper

8 ears sweet corn, husked

IN a small bowl, combine first six ingredients.

SPREAD 1 tbsp. over each ear of corn.

WRAP corn individually in heavy-duty foil.

GRILL, covered, over medium coals for 10-15 minutes, turning frequently, or until corn is tender.

Black Bean Salad

Makes 6-8 servings.

3 cans (15 oz) black beans, rinsed and drained
2 cups cooked fresh or frozen corn, rinsed and drained
1 green bell pepper, seeded, finely chopped
1 medium red onion, finely chopped
1/2 cup olive oil
1/4 cup red wine vinegar
1/4 cupu chopped fresh parsley
1/4 cup chopped fresh cilantro
Salt and pepper to taste

Combine all ingredients and mix thoroughly. Refrigerate covered for up to 2 days. If making it in advance, add the parsley and cilantro prior to serving. Serve at room temperature.

Strawberry Snow

Prep Time: 30-45 minutes

Serves 6

2 cups fresh strawberries OR two 10 oz. packages frozen, whole strawberries, thawed and drained
1/2 cup granulated sugar
4 egg whites
pinch of salt
1/4 cup heavy cream, whipped
12 frest strawberries for garnish

USING the back-side of a wooden spoon, rub and press the fresh or frozen strawberries through a fine sieve into a small bowl. Stir in the sugar a little at a time.

IN a large bowl, beat the egg whites with the salt until stiff peaks are formed. Gently fold the strawberry puree into the egg whites, then gently fold the whipped cream into the mixture.

SPOON the strawberry snow into individual bowls and serve, garnished with a whole strawberry or two.

Your strawberry snow may also be refrigerated for a few hours before serving.

Almond Snowball Cookies

From: Food Network Kitchens, Day 1 of "The 12 Days of Cookies", December 3, 2003

Prep Time: 20 minutes
Cook Time: 20 minutes
Makes about 30 cookies

3/4 cup sliced almonds
3/4 cup sugar
3/4 cup unsalted butter, sliced and softened
1/2 tsp. pure vanilla extract
1/8 tsp. almond extract
1 2/3 cups all-purpose flour
1/2 tsp. fine salt
1 cup confectioner's sugar

PULSE the almonds and sugar in a food processor until very finely ground. Add the butter and process until smooth, about 1 minute. Add the vanilla and almond extracts and pulse to combine. Add the flour and salt and mix until a soft dough is formed. Turn the dough out onto a large piece of waxed paper and roll into a log about 15 inches long and 1 1/2 inches wide. Wrap and refrigerate for 30 minutes.

PREHEAT oven to 350 degrees. Line two baking sheets with parchment paper.

CUT the chilled dough into 1/2 inch pieces and roll by hand into balls. Space the cookies evenly on the baking sheet and bake until slightly golden, rotating the sheets once, 15-20 minutes.

PUT the confectioner's sugar in a pie plate. Briefly cool the cookies on a rack, then gently toss the cookies in the sugar until completely coated. Return them to the rack and cool to room temperature. Toss in the confectioner's sugar again.