Spike's & Jamie's Recipe Collection & a Whole Lot More!

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Recipes from Spike & Jamie

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Contents Disk 352

How to use these pages:  Below is a list of the recipes on this page.  You can either scroll down the page and look at all of the recipes, or look at the titles.  When you find one that seems interesting, use your web browsers FIND function to take you directly to that recipe (on my IE browser it's Edit/Find (on this page)   or Ctrl - F on your keyboard).


Serving Size: 4 - 6

1/2 cup sugar
2 Tbsp. butter
1 egg
1 cup flour
1/2 tsp. salt
1/2 tsp. baking powder
2 cups sliced apples
1/2 cup buttermilk
1/2 tsp. vanilla
1/2 tsp baking soda
6 Tbsp. brown sugar
1 1/2 tbsp. flour
1/2 tsp. cinnamon
1 1/2 tbsp. butter

Cream sugar and butter together; add eggs and mix. Blend flour, salt and baking powder together and add to mixture. Mix soda with milk and vanilla; mix all together. Add apple slices and pour batter into a buttered baking dish. In a separate bowl, combine brown sugar, flour, cinnamon and butter, mixing until crumb texture; sprinkle over apple batter. Bake at 375 degrees for 35 to 40 minutes. Serve hot with rich milk, Half and Half or a scoop of ice cream. http://www.copykat.com

1 pkg. Frozen Hash brown Potatoes (any brand)
1 16 oz. carton Sour Cream
1 10 3/4 oz can Cream Of Mushroom Soup
1 cup chopped onion
1/2 to 1 cup milk
2 cups Shredded Cheddar Cheese, or more if you like
Salt & Pepper to taste

I butter a large casserole dish and add all the ingredients----reserving 1/2 cup of cheese. Mix well, season with salt and pepper. Then top with remaining cheese. Bake at 350 degrees till done. Cover the casserole with foil for about 45 min. Then remove cover to let the casserole brown lightly on top.

(Pressure Cooker)

2 tablespoons sweet butter or oil
1 clove garlic, finely minced, optional
1/4 cup minced onions or shallots, optional
2/3 to 3/4 cup chicken, beef or veggie stock
1 pound vegetable, trimmed and cut
1 tbsp flour mashed into 1 tbsp sweet butter at room temperature, optional
Salt and Pepper to taste

Author's Note: Use 2/3 cup liquid for vegetables that will give off a good deal of moisture-such as celery. Use 3/4 cup for harder vegetables like potatoes and carrots. Vegetables with the same cooking time may be braised together; their flavors will mingle slightly.

Heat the butter in the cooker. Sauté the garlic and onions (if using) until the onion is soft but not brown, about 3 minutes. Add the stock and vegetable. Lock the lid in place and over high heat bring to high pressure. Set the timer. Reduce pressure with a quick-release method. Remove the lid, tilting it away from you to allow any excess steam to escape.

Test the vegetable for doneness. If it requires more cooking, replace the lid and simmer, covered, over low heat until done. To thicken the cooking liquid and use for sauce, remove the vegetable with a slotted spoon. Slowly whisk in small bits of the blended butter while maintaining a gentle boil, until the mixture thickens and the flour tastes cooked. Add salt and pepper to taste.

From: "Cooking Under Pressure" by Lorna J. Sass. William Morrow and Company, Inc. New York


1/4 cup onion, chopped
1/4 cup peanut oil
2 tbsp. rice wine vinegar
2 tbsp. water
1 tbsp. ginger root, chopped,
1 tbsp. celery, chopped
1 tbsp. soy sauce
1-1/2 tsp. tomato paste
1-1/2 tsp. sugar
1 tsp. lemon juice
dash salt
dash pepper

Combine all ingredients in blender or food processor; process until almost smooth.

Texas Cowboy Cookbook

3 cups cooked black beans
3 ears roasted yellow corn, cut from the cob
1 medium red bell pepper, seeded and diced
1 cup thinly sliced green onions (tops and bottoms)
2 cloves garlic, finely chopped
1 tbsp chopped cilantro (optional)
1 cup vinaigrette (below)

2/3 cup oil
1/8 cup vinegar
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp Dijon mustard

Combine the dressing ingredients and shake well. Rinse and drain the black beans. Cut roasted corn from cob trying not to break apart all the kernels. Mix together and add the pepper, green onions, garlic, cilantro and Vinaigrette. Stir again and drain before serving. Serves 8

Makes 4 servings

1 tablespoon all-purpose flour
1 teaspoon onion powder
1/2 teaspoon powdered thyme
1/2 teaspoon powdered oregano
1/2 teaspoon salt
1/4 teaspoon chili powder
1/4 teaspoon freshly ground white pepper
1/4 teaspoon freshly ground black pepper
1/4 teaspoon freshly ground paprika
1 lb. Red Grouper fillets, skinned
4 tablespoons melted butter
1 tablespoon oil, for frying

Combine flour and spices and mix well. Brush fillets with butter, then rub spice mixture all over fillets.

Heat oil in iron frying pan over high heat until very hot. Add fillets and cook 2 to 3 minutes per side or until fish is opaque and beginning to flake when tested. Serve immediately.

Notes: Start with a really hot frying pan. The fish will sizzle immediately and will result in a very crisp, dark coating.


2 tbsp. white onions, chopped
1 tbsp. chopped fresh garlic
1 lb. of Broccoli roughly cut into small portions
1/4 cup small diced carrots
1 large Apple, peeled, seeded and roughly chopped
2 Green Onions, roughly chopped
4 cups of Chicken Stock
3/4 cup Chardonnay Wine
1/4 tsp. Cayenne Pepper
Salt and White Pepper to Taste
1/2 cup heavy cream
2 tbsp. Chopped Fresh Tarragon

Sweat garlic and white onion in oil for 1 minute. Add broccoli, carrot, apple, green onion and sauté 1-2 minutes.

Add chicken stock and wine bring to a boil. Reduce to a simmer and cook for about 10 minutes.

Purée the soup in food processor or blender until all is puréed. Return back to pot. Season with cayenne pepper, salt & cream. Bring to boil and simmer 5 minutes. Serve in bowls garnished with tarragon. (C) 2001 Multi Media Productions, Inc.


3 cups all-purpose flour
1/2 cup Dutch-process cocoa
2 tsp. instant espresso powder
1/4 tsp. baking soda
1/4 tsp. salt
2 oz. bittersweet chocolate, finely chopped
2 tbsp. canola oil
1/3 cup unsweetened applesauce
1/4 cup firmly packed dark brown sugar
1/4 cup granulated sugar
2 tbsp. dark corn syrup
2 tsp. vanilla extract
2 egg whites

Preheat oven to 325º F. Spray an 8x8" baking pan with non-stick cooking spray. In a small bowl, whisk together the flour, cocoa, espresso powder, baking soda, and salt; set aside. In a heavy, medium saucepan, combine the bittersweet chocolate and the oil; cook over low heat, stirring constantly, until the chocolate is completely melted, about 2 minutes. Remove from heat. Stir in the applesauce, sugars, corn syrup, and vanilla; beat until smooth, about 1 minute.
Add the egg whites and continue beating until the sugar is dissolved, 1 minute more. Add the reserved flour mixture and stir gently until smooth, about
2 minutes.

Spread evenly in the prepared pan and bake until a toothpick inserted into the center comes out nearly clean, with a few fudgy crumbs, about 15-20 minutes. Cool completely on a rack before cutting. Makes 12 servings.


2 cups flour
1-3/4 cups sugar
1/2 cup cocoa
1 tsp salt
1 Tbsp baking soda
1 egg
2/3 cup vegetable oil
1 cup buttermilk
1 cup hot coffee

Combine egg, oil, and buttermilk. Combine dry ingredients. Add wet to dry until well mixed. Slowly pour in hot coffee. Scrape bowl. Pour batter into three greased and papered nine inch cake pans. Bake at 350° F. for 25-30 minutes. Test with toothpick.

6 Tbsp butter
1/2 cup milk
1 cup sugar
2 cup semi-sweet chocolate chips
3/4 cup caramel
1-1/2 cup toasted pecans

Mix sugar and milk in saucepan, add butter, and bring to a boil. Remove from heat and add chocolate chips to pan. Whisk until smooth. If frosting is too thick or grainy add one or two teaspoons of hot coffee.

Petal 1/3 of the frosting, then sprinkle 1/2 cup of pecans, and drizzle 1/4 cup of caramel on the first layer. Repeat for each layer.


8 quarts popped corn
2 cups salted peanuts
1 cup butter or margarine
1/2 cup light corn syrup
1 cup sugar
1 cup firmly packed brown sugar
1 tsp salt
1 tsp baking soda
1 tsp vanilla extract
1 tsp maple flavoring

Combine popped corn and peanuts in a large bowl; set aside. Combine butter,
corn syrup, sugar, and salt in a saucepan; bring to a boil. Reduce heat and
simmer 5 minutes, stirring occasionally. Remove from heat; quickly stir in
soda and flavorings. Pour over popcorn mixture; mix well. Spoon mixture onto
three 15- x 10- x 1-inch jellyroll pans. Bake at 250 degrees F. for 1 hour,
stirring occasionally. Remove from oven; stir occasionally while mixture
cools. Store in an airtight container. Serves 8 to 16.


6 cups grated carrots
1 cup brown sugar
1 cup raisins
4 eggs
1-1/2 cup white sugar
1 cup vegetable oil
2 tsp. vanilla extract
1 cup crushed pineapple, drained
3 cups all-purpose flour
1-1/2 tsp. baking soda
1 tsp. salt
4 tsp. ground cinnamon
1 cup chopped walnuts

1/2 cup butter or margarine
1 pkg. (8 oz.) cream cheese
1 tsp. vanilla extract
4 cups confectioners' sugar

In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins. Preheat oven to 350º F. Grease and flour 2 10" cake pans. In a large bowl, beat eggs until light. Gradually beat in white sugar, oil and vanilla. Stir in pineapple. Combine the flour, baking soda, salt and cinnamon, stir into wet mixture until absorbed. Finally stir in carrot mixture and walnuts. Pour evenly into prepared pans. Bake for 45 - 50 minutes, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.

Cream Cheese Frosting
In a medium mixing bowl, combine butter, cream cheese, vanilla, and confectioners' sugar. Blend until creamy. Frost cake while still in the pan.


1 package frozen puff pastry dough - thawed according to package directions.
2 boneless chicken breasts
1 8oz. package grated pepper jack or cheddar cheese
1 onion - diced
1 stalk celery - diced
2 cloves garlic - minced or pressed
1 small can diced mild green chilies
1/2 cup crushed corn tortilla chips
1/2 cup chicken broth or water
1/2 tsp ground cumin
1 tsp chili powder
oil for the sauté pan
salt and pepper to taste
1 egg beaten with 1 tablespoon water
Your favorite salsa

Heat about 2 tablespoons of oil in a large sauté pan over medium-high heat. Season the chicken breasts lightly with salt and pepper, add them to the pan, and cook until golden brown on both sides, about 5 minutes per side. Don't fiddle with it too much, just let it cook. You want to get a nice color on the chicken. Remove the chicken to the cutting board to cool.

Meanwhile, add the onions, celery and spices to the oil that remains in the pan. Add a little more oil if necessary. Sauté until the onions are soft. Add the garlic and cook until just starting to brown.

Add the chilies and chicken stock to stop the browning process and to collect the browned bits of flavor off the bottom of the pan, scraping the pan with a wooden spoon. As this is coming up to a boil, dice the chicken breast into a small dice and return the chicken to the pan. Add the crushed tortilla chips.

Continue to cook until almost all of the liquid is evaporated. Taste and adjust seasoning with salt and pepper. Remove from the heat and chill completely in the refrigerator. When the mixture is cold, add the grated cheese and mix well.

Dust your counter with a little flour and spread out the puff pastry. Lightly brush the pastry with the egg/water mixture. This will help seal the folded puff. Use a sharp knife or a pizza cutter, cut the puff sheets into 2-inch by 2-inch squares. Place one tablespoon of firmly packed filling into the center of each square. Fold corner to corner, and crimp with a fork. Place on a sprayed cookie sheet about one inch apart. Cover and refrigerate until party time.

Preheat oven to 400° F. Bake for 15 to 20 minutes or until golden brown. Serve with your favorite salsa. Makes 40 pieces.


1 can (1 lb.) French-cut string beans, drained
1 can (1 lb.) Chinese mixed vegetables, drained
1 can (8 1/2 oz.) water chestnuts, sliced and drained
1 can (8 oz.) sliced mushrooms, drained
1 small onion, chopped
1 cup grated Cheddar cheese
4 cups cubed cooked turkey (or chicken)
1 can (10 3/4 oz.) cream of mushroom soup
1 oz. sherry
1 cup milk
1 can (3 oz.) french-fried onions

Alternate layers of vegetables, cheese and chicken in greased 9-by-13-inch casserole dish. Combine soup, sherry and milk; pour over casserole. Cover loosely with foil. Bake at 350° F. for 40 minutes. Remove foil; sprinkle onion rings on top. Bake 20 minutes longer. Serves 6 to 8.


2/3 cup Flour -- not self-rising
1/3 cup Unsweetened Cocoa
1 1/2 cups Sugar -- divided
12 large Egg Whites -- at room temperature
1 1/2 teaspoons Vanilla Extract
1 1/2 teaspoons Cream of Tartar
1/2 teaspoon Salt

Heat oven to 375 degrees F. Sift flour, cocoa and 3|4 cup granulated sugar
together 3 times and set aside. Beat egg whites at low speed in a large
mixer bowl until foamy, about 5 minutes. Add vanilla, cream of tartar and
salt. Gradually increase speed to medium while beating in remaining 3|4 cup
granulated sugar, 1 tablespoon at a time for 5 minutes. When sugar is mixed
in, continue beating to stiff peaks (2 minutes more). Sift one third of dry
ingredients over whites, then gently fold in. Repeat process 2 more times.
Pour batter into ungreased 10-inch tube pan. Cut through batter to remove
air pockets. Bake 40 to 45 minutes, until top springs back when gently
pressed. Invert and hang pan on neck of bottle to cool. To un-mold, run a
thin knife around side of pan and tube, and invert pan. Turn cake upright
onto serving plate. Garnish with powdered sugar, if desired.


1/4 cup plus 2 tablespoons reduced fat margarine
3/4 cup plus 2 tablespoons light brown sugar
3 tablespoons fat free egg substitute
1 teaspoon vanilla extract
1 cup whole wheat pastry flour
1/4 cup Dutch processed cocoa powder
1/2 teaspoon baking soda
1/2 cup chocolate chips
1/2 teaspoon baking powder
1/2 cup chopped pecans, walnuts, or almonds

Place margarine and brown sugar in bowl and mix until smooth. Add egg substitute and vanilla and mix until smooth.

Place flour, cocoa, baking soda, and baking powder in a medium-sized bowl and stir to mix well. Add flour mixture to margarine mixture, and process to mix well. Stir in chocolate chips and nuts.

Coat a baking sheet with nonstick cooking spray. Drop rounded teaspoonfuls of the dough onto the sheet, spacing them 1 1/2 inches apart.

Bake at 300 for 16-18 minutes, or until golden brown. Cool on pan for 1 minute then transfer to wire racks and cool completely. Serve immediately, or transfer to an airtight container.


1 cup Chocolate Chips
1/3 cup Peanut Butter
2 tablespoons Corn Syrup
1 1/2 cups Red Kidney Beans, cooked -- rinsed and drained
1/2 teaspoon Cinnamon
1 1/2 cups Miniature Marshmallows
1/4 cup Nuts -- chopped

Prepare a 9 inch square cake pan with non-stick vegetable spray, or line pan with waxed paper. Melt chips and peanut butter in a large saucepan over low heat, stirring until smooth. (Or microwave at medium about 2 1/2 minutes until mixture can be stirred smooth.) Stir in corn syrup. Remove from heat. Cool 5 minutes. In food processor, puree beans and cinnamon. Stir into chocolate mixture until well blended. Stir in marshmallows and walnuts until coated. Press evenly into prepared pan. Chill about 45 minutes or until firm. Cover and refrigerate at least 8 hours before serving. Cut into 24 squares.

Makes 4 servings

1 large onion, sliced
2 tablespoons unsalted butter
1 can whole kernel corn (17 oz.), undrained
2 dozen chowder clams
1 cup heavy cream
4 slices crisply cooked bacon, chopped
sale and freshly ground black pepper
1 tablespoon chopped fresh parsley

In a large skillet, sauté onion in butter until golden. Add corn and liquid and cook for 6 minutes.

Open clams, reserving their liquor. Keep the meat in the refrigerator.

Bring clam liquor to a boil with cream. Purée onion, corn and cream mixture in a food processor and return to boil.
Divide raw clam meat and bacon among small soup bowls. Add cream mixture and salt and pepper to taste, top with parsley. Serve hot.

Makes 4 servings

2 tablespoons unsalted butter
3 dozen Little Neck clams, shelled and chopped
3 large onions, chopped
3 large boiling potatoes, peeled and minced
1 bouquet garni, consisting of 1 bay leaf, 2 sprigs thyme, 1 stalk celery and 1/2 bunch flat-leaf parsley, pinch of nutmeg, pinch of cayenne pepper
2 cups Alsatian Riesling
1 cup clam juice
1/2 cup cracker crumbs
salt and freshly ground white pepper

Melt butter in a large kettle or stockpot over low heat. Add clams and onions, cover tightly and cook 3 minutes. Add potatoes and bouquet garni and cook 5 minutes. Stir with a wooden spoon and add nutmeg, cayenne, wine and clam juice. Simmer uncovered for 25 minutes.

Remove bouquet garni and stir cracker crumbs into chowder. Season to taste with salt and pepper. Serve hot.


1/4 cup plus 2 tablespoons reduced fat margarine
3/4 cup plus 2 tablespoons light brown sugar
3 tablespoons fat-free egg substitute
1 teaspoon vanilla extract
1 1/4 cups whole wheat pastry flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup chocolate chips
1/2 cup chopped walnuts

Place margarine and brown sugar in bowl and mix until smooth. Add egg substitute and vanilla and mix until smooth.

Place flour, baking soda, and baking powder in a medium-sized bowl and stir to mix well. Add flour mixture to margarine mixture and mix well. Stir in chips and walnuts.

Coat a baking sheet with non-stick cooking spray. Drop rounded teaspoonfuls of the dough onto the sheet, spacing them 1 1/2 inches apart.

Bake at 300 for 16-18 minutes or until golden brown. Cool the cookies on the pan for 1 minute. Then transfer to wire racks to cool completely. Serve immediately or transfer to an airtight container.

6 eggs
4 cups cream-style corn
3 Tbsp sugar
1 tsp salt
2 cups bread crumbs
4 Tbsp butter, melted
4 cups milk
1 cup half-and-half
1/2 t. white pepper, optional

Preheat oven to 350° F. Grease a 3-quart casserole dish.

In a large mixing bowl, beat eggs with an electric mixer until light and foamy. Stir in corn, sugar, salt, bread crumbs and butter. Add milk and half-and-half and stir to mix well. Pour into casserole dish. Place dish in a pan of boiling water and bake 1 to 1 1/2 hours until the custard is set. Makes 12 servings


2 tablespoons Flour -- for sprinkling
2 tablespoons Cornmeal -- for sprinkling
3 cups Flour
1 cup Yellow Cornmeal -- fine, stone ground
2 tablespoons Baking Powder
2 tablespoons Sugar
1 teaspoon Cream of Tartar
1/2 teaspoon Salt
2 tablespoons Orange Zest -- (1 orange)
3/4 cup Butter or Margarine -- diced, chilled
1 cup Buttermilk -- cold
1/2 cup Orange Juice

Preheat oven to 425 degrees F. Grease cookie sheet and sprinkle with flour
and cornmeal.

In a large bowl, combine flour, cornmeal, baking powder, sugar, cream of
tartar, salt and orange zest. Cut in chilled butter with a pastry blender
or knives. Add buttermilk and orange juice, stirring just to moisten all
ingredients. The dough will be moist, then stiffen while stirring. Turn
dough onto a lightly floured surface and knead gently about 6 times or just
until the dough holds together. Roll or pat out the dough into a rectangle
about 3/4 inch thick. Do not add much flour at this point, or dough will
become tough. Cut dough into squares using a pizza cutter or sharp knife-
form 16 squares in all. Place biscuits 1/2 inch apart on the cookie sheet.
Bake on center rack for 15 - 18 minutes or until golden brown. Serve hot.


1-1/2 cups boiling water
1 pkg. (8 serving size) or 2 pkg. (4-serving size each) cranberry flavor gelatin
1 can (16 oz.) whole berry cranberry sauce
1-1/2 cups cold water
1 can (11 oz. or 15.5 oz.) mandarin oranges, drained
1-1/2 cups graham cracker crumbs
1/2 cup (1 stick butter) or margarine, melted
1/2 cup sugar, divided
1 pkg. (8 oz.) cream cheese, softened
2 tubs (8 oz. each) whipped topping, thawed, divided

Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cranberry sauce until melted. Stir in cold water. Refrigerate about 1-1/4 hours or until slightly thickened (consistency of unbeaten egg whites). Gently stir in mandarin oranges.

Meanwhile stir graham cracker crumbs, butter and 1/4 cup of the sugar in 9-by-13-inch dish. Press firmly onto bottom. Refrigerate until ready to fill. Beat cream cheese and remaining 1/4 cup sugar in large bowl with wire whisk until smooth. Gently stir in 1 tub of whipped topping. Spread evenly over crust. Spoon gelatin mixture over cream cheese layer. Refrigerate 3 hours or until firm. Just before serving, garnish with remaining tub of whipped topping.


4 cups cranberries
2 cups sugar
1-1/2 cups water
Grated orange rind (a pinch)
1/4 cup orange juice

Put the water in a pot and bring to a boil. Add the rest of the ingredients except orange juice and boil vigorously for 5 minutes. Let mixture sit to thicken. Add orange juice.


3 cups skim milk
1/2 cup instant nonfat dry milk powder
1/3 cup small pearl tapioca
1/4 cup sugar
1/2 cup fat-free egg substitute
1 teaspoon vanilla extract
sugar substitute equal to 2 tablespoons sugar
ground nutmeg (garnish)

Place milk and dry milk powder in a 2 quart pot, and stir to dissolve the powder. Stir in tapioca.

Stirring constantly, bring the mixture to a boil over medium heat. Reduce to low and simmer 5 minutes, stirring occasionally, until the tapioca becomes translucent. Stir in sugar.

Place egg substitute in a small bowl, and stir in 1/2 cup of hot tapioca mixture. Return mixture to the pot, and cook over low heat, stirring constantly, for 2 additional minutes or until the mixture thickens slightly. Do not let the mixture boil.

Remove the pot from heat and stir in vanilla extract and sugar substitute. Allow to cool for 15 minutes.

Divide the warm pudding among 5 8-ounce serving dishes, and chill for several hours, or until thick and creamy. The mixture will thicken as it cools. Top each serving with a pinch of nutmeg, and serve immediately, refrigerating any leftovers.


3/4 cup packed brown sugar
1/4 cup sugar
6 Tbsp veggie shortening or butter
1/4 cup crunchy peanut butter (unsalted peanut butter works great)
1 tsp vanilla
1 egg white
3 Tbsp water
1 3/4 cup all purpose flour
3/4 tsp baking soda
1/4 tsp salt

Preheat oven 350. Coat baking sheet with no-stick spray.

In a medium bowl, cream together the brown sugar, sugar, shortening or butter and peanut butter until smooth. Add the vanilla, egg white and water. Beat until light.
In another medium bowl, combine the flour, baking soda and salt. Stir the flour mixture into the peanut-butter mixture.

Shape the batter into 1 inch balls, and place on the prepare baking sheets, leaving 2 inches between the cookies. Using a fork that has been dipped in water., flatten the cookies. Bake for 10 to 12 minutes, or just until the cookies are set. Cool on the sheets for 2 minutes. Remove cookies to a wire rack and cool completely. Makes 30 cookies, approximately.


2 cups sifted all-purpose flour
1 cup granulated sugar
1 cup dark brown sugar
1 cup unsweetened cocoa powder
1 1/2 tsp. baking soda
1 cup Dr. Pepper
1/2 cup chocolate chips
2 large eggs
1 cup buttermilk
1 cup vegetable oil
1 1/2 tsp vanilla extract

3/4 cup butter-flavored vegetable shortening
6 Tbsp unsalted butter, softened
4 cup sifted confectioners' sugar
1/4 cup unsweetened cocoa powder
1/4 cup Dr. Pepper
1 1/2 tsp vanilla extract

Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans, tapping out any extra flour.

Sift together flour, granulated sugar, brown sugar, cocoa and baking soda into a bowl and set aside.

Pour the Dr. Pepper into a saucepan and add the chocolate chips. Heat on low, stirring often, until the chips are just melted. Remove from heat and set aside.

Combine eggs, buttermilk, oil and vanilla extract in a mixer bowl and mix on medium speed until combined, about 2 minutes. With the mixer running, slowly pour in the Dr. Pepper-chocolate mixture and continue beating until combined, about 1 minute.

With mixer on low, gradually add the dry ingredients. Increase speed to medium and beat 2 minutes more.
Divide the batter between the 2 pans. Bake for 30 to 35 minutes or until a wooden pick inserted into the center comes out clean. Cool the layers in the pan for 10 minutes, then run a knife around the edges and flip the pans over onto a cooling rack. Gently lift off the pans and let the cake layers cool completely.

To make frosting, beat shortening and butter in a mixer bowl until soft and fluffy. Add the confectioners' sugar and cocoa, and continue mixing until combined. Stir together the Dr. Pepper and vanilla extract and very slowly pour it into the frosting, beating with mixer on high speed to thin it a bit. Continue beating until light and fluffy, about 1 minute.

Set first layer, top down, on a flat plate. Spread 1 cup of the frosting on top. Top with the second cake layer and spread remaining frosting on the top and sides of the cake, making attractive swirls. Yield: 12 servings.

Serving Size: 4 - 6

8 cups Diced Apples (peeled Optional)
3 tsp. Ground Cinnamon
1/2 tsp. Ground Nutmeg
1 tsp. Salt
Granulated Sugar (1/2 - 3/4 cup depending upon the sweetness of the apples)
1/4 cup Flour
1 Tbsp. Lemon Juice

Sugar Crumb Topping
3/4 cup Packed Brown Sugar
1/2 cup Granulated Sugar
3/4 cup Flour
1/2 tsp. Salt
1/2 cup Butter (softened)

Apple Crisp
Slice, and core apples. Peel apples if desired; we prefer peelings on apple slices if they are not tough. Mix cinnamon, nutmeg, salt, lemon juice, and granulated sugar; add to apples. In a 13"x11" baking dish spray a non-stick spray, and spread apples in dish. Sprinkle top of apples with crumb topping. Bake in a preheated oven, at 350 degrees for 35 - 45 minutes. Crumb topping should be crisp and apples tender. Serve warm or room temperature with fresh cream or vanilla ice cream.

Sugar Crumb Topping
Mix above ingredients together until it resembles corn meal. Sprinkle crumb mixture over apples. You may want to try pears or peaches for a change.

1 pkg (2 layer size) Butter Pecan Cake mix
1 egg, beaten
1 tsp vanilla
1 pkg (8 oz) whipped topping

Preheat oven to 350°F.

Mix all together. With floured hands, roll dough into balls and drop onto cookie sheets. Bake for 8 - 10 minutes.

Makes 4 servings

1 head garlic, peeled
3/4 cup virgin olive oil
2 onions, minced
4 ripe tomatoes, peeled, seeded and diced
6 sprigs fresh thyme (or 1/4 teaspoon dried)
2 tablespoons chopped fresh tarragon (or 1 tablespoon dried)
salt and freshly ground black pepper
1/2 cup all-purpose flour
1 tablespoon paprika
2 tablespoons unsalted butter
1 1/2 pounds skinless flounder fillets
1 tablespoon chopped fresh chervil

Combine the garlic and 2 cups water in a small saucepan and boil for 15 minutes. Drain garlic, cool in ice water and drain again.

Heat 1/2 cup of the olive oil in a skillet over high heat. Add the onions and tomatoes and sauté until golden, about 5 minutes, stirring. Add garlic, thyme, tarragon and salt and pepper to taste and simmer for 8 minutes. Discard the thyme. Purée the mixture in a blender or food processor and return to the saucepan.

Combine the flour and paprika on a flat plate. Salt and pepper the fish fillets and coat them with the seasoned flour, shaking off excess. In a skillet heat 2 tablespoons butter and the remaining 1/4 cup olive oil over high heat. Add the fish and sauté until browned, about 3 minutes on each side.

Reheat the sauce. Place fish fillets on 4 plates, spoon hot sauce over and sprinkle with chervil.


1 pound loaf bread, torn into inch pieces
6 eggs, slightly beaten
1 1/2 cups milk
3/4 cup Sue Bee Honey, divided
1 tsp. salt
1 tbsp vanilla
4 apples
2 tsp. cinnamon

Preheat oven to 400 degrees. Spray 9x13 - inch baking pan with nonstick coating. Layer bread evenly in bottom of baking pan. Beat together eggs, milk, 1/4 cup honey, salt, vanilla and 1 tsp. cinnamon until well blended. Pour evenly over bread. Core and slice apples, leaving peelings on. Layer apple slices evenly over top and drizzle with 1/2 cup of honey. Sprinkle remaining cinnamon over top of casserole. Bake for 35 to 45 minutes or until bread layer isn't soggy. Cut into 12 pieces while warm and serve with additional honey if desired.


1 refrigerated pie shell (from 15-ounce package)
1/2 cup sugar
3 tablespoons all-purpose flour
4 cups chopped peeled ripe pears
1 teaspoon sugar
2 tablespoons sliced almonds

1. Let pie crust pouch stand at room temperature for 15 to 20 minutes.

2. Meanwhile, heat oven to 450 F. In medium bowl, combine 1/2 cup sugar
and flour; blend well. Add pears; toss gently.

3. Remove pie crust from pouch. Unfold crust; place in ungreased
15x10x1-inch baking pan. Press out fold lines.

4. Spoon pear mixture onto center of crust, leaving 2-inch border. Fold
edge of crust 2 inches over pear mixture; crimp crust slightly. Sprinkle
crust edge with 1 teaspoon sugar.

5. Bake at 450 F. for 14 to 20 minutes or until crust is golden brown
and pears are tender, sprinkling almonds over pear mixture during last 5
minutes of baking time. Cool at least 15 minutes before serving.

Makes: 4 to 6 Servings
Source: "1,001 Recipes For People with Diabetes" by Surrey Books
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=24

1/2 cup chopped onion
4 cloves garlic, minced
1 tablespoon olive oil
3/4 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
1 can (28 oz) reduced-sodium tomatoes, undrained, coarsely chopped
1 pound green beans
Salt and pepper, to taste

Sauté onion and garlic in oil in large skillet until tender, 3 to 4 minutes. Stir in herbs and cook 1 to 2 minutes longer.

Add tomatoes and liquid and green beans and heat to boiling; reduce heat and simmer, covered, until beans are very tender, 30 to 40 minutes. Season to taste with salt and pepper. http://www.diabeticgourmet.com

Makes 4 servings

1 1/2 pounds halibut fillets
2/3 cup Champagne
1 pound bay scallops
2/3 heavy whipping cream
8 tablespoons (1 stick) unsalted butter, softened
salt and cayenne pepper
1/2 cup peanut oil
freshly ground white pepper
1 ounce salmon roe

Rinse the halibut fillets under cool water and pat them dry with paper towels. In a large non-aluminum saucepan, bring the Champagne to a boil. Add the scallops and cook for 3 minutes. Remove the scallops from the liquid with a slotted spoon and set aside.

Boil the cooking liquid for about 15 minutes, or until reduced to about 3 tablespoons Whisk in the whipping cream, then remove from heat and whisk in the butter. Set aside.

Preheat the broiler or charcoal grill. Sprinkle salt and cayenne pepper on both sides of the fish fillets and brush with the peanut oil. Broil for 4 minutes on each side. Remove and keep warm. Reheat the sauce gently (Do not boil) and season to taste with salt and pepper.

To serve:
Ladle sauce onto 4 plates. Place the grilled fish in the center, dividing it evenly. Arrange the scallops in a large circle around the fish. Top the fish with a dab of salmon roe.


4 3/4 cups all-purpose flour
2 tsp baking soda
3/4 tsp salt
1/2 tsp baking powder
2 tsp ground cinnamon
1 1/2 tsp ground ginger
3/4 pound (3 sticks) unsalted butter, room temperature
1 3/4 cups sugar
2 large eggs
1 tsp pure vanilla extract
1/2 cup molasses
Royal Icing
Paste or gel food coloring

Combine flour, baking soda, salt, baking powder, cinnamon and ginger in a large bowl; sift and set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine butter and sugar. Beat, starting on low speed and increasing to high, until mixture is fluffy, about 2 minutes; scrape the sides of the bowl down once with a rubber spatula. Add eggs, one at a time, and vanilla; beat on medium speed until just combined, scraping down the sides of the bowl after each addition. Turn off mixer. Add molasses and mix on medium speed until just combined. Scrape sides of the bowl, and add dry ingredients. Mix, starting on low speed and increasing to medium high, until ingredients are just combined, about 30 seconds. Transfer dough to a clean work surface. Roll the dough into four 11/2-inch diameter logs. Wrap in parchment paper or plastic wrap, and refrigerate until firm, 1 to 2 hours. Heat oven to 350 degrees F. Unwrap and slice each log into 3/8 inch thick rounds. Place rounds on parchment lined baking sheets. Bake until cookies crack slightly on the surface, 12 to 15 minutes. Remove from oven and let cool on the baking sheet for 2 minutes before transferring to a cooling rack. When cooling complete, decorate with Royal Icing mixed with desired food coloring. Makes about 6 1/2 dozen cookies.

Royal Icing

2 large egg whites, or more to thin icing
4 cups sifted confectioners' sugar, or more to thicken icing
Juice of 1 lemon

Beat the whites until stiff but not dry. Add sugar and lemon juice; beat for 1 minute more. If icing is too thick, add more egg whites; if too thin, add more sugar. The icing may be stored in an airtight container in the refrigerator for up to 3 days. Makes about 2 1/2 cups. Please note: The egg whites are not cooked.
If that concerns you, choose another type of white frosting.


1 (2 pound) package frozen hash brown potatoes, thawed
1/2 cup melted butter
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) container sour cream
1/2 cup chopped onions
2 cups shredded Cheddar cheese
1 teaspoon salt
1/4 teaspoon ground black pepper
2 cups crushed cornflakes cereal
1/4 cup melted butter

Preheat oven to 350 degrees. In a large bowl, combine hash browns, 1/2 cup
melted butter, cream of chicken soup, sour cream, chopped onion, Cheddar
cheese, salt and pepper. Place mixture in a 3 quart casserole dish. In a
medium saucepan over medium heat, sauté cornflakes in 1/4 cup melted butter,
and sprinkle the mixture over the top of the casserole. Bake covered in
preheated oven for 40 minutes.


2 lb. fresh shrimp, peeled and de-veined
40 oz. pineapple chunks in juice, canned
1/2 lb. bacon slices, cut in 2" pieces
2 red peppers, cut in 1" pieces
1/2 lb. mushroom caps
1 pt. cherry tomatoes
8 oz. sweet and sour sauce
16 skewers

Drain pineapple, reserving juice. Combine vegetable with shrimp on skewers. Place in shallow pan. Mix sweet-and-sour sauce with reserved pineapple juice. Pour over kabobs. Grill or broil kabobs for 3 - 4 minutes on each side, or until cooked. Baste often with sauce. Makes 16 servings.


1/2 cup shortening
1 cup sugar
1 cup brown sugar
2 eggs, beaten
1 cup cooked, mashed pumpkin
3 cups sifted flour
4 tsp baking powder
1/4 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/2 cup milk
1 cup roasted and chopped Oregon Hazelnuts (also called Filberts)

Cream shortening; gradually add sugars. Beat in eggs and pumpkin. Sift together dry ingredients and add alternately with milk to creamed mixture. Fold in hazel-nuts. Batter will be heavy. Pour into 3 greased and floured 8 inch layer cake pans. Bake in 350 degrees F oven for 30 minutes. Cool 5 minutes in pans, then remove to cooling racks to cool completely. Add roasted, chopped hazelnuts to butter icing for frosting and garnish with sliced hazelnuts. Makes 1 3-layer cake.


5 Tbsp butter or margarine
2 medium carrots, chopped
2 stalks celery, chopped
1/2 green bell pepper, chopped
1 medium onion, chopped
1 cup mushrooms, chopped
1/2 cup cooked ham or bacon, chopped
1/2 cup all-purpose flour
2 Tbsp cornstarch
4 cups chicken broth
4 cups milk
1/2 tsp paprika
1/4 tsp cayenne pepper
1/2 tsp ground mustard
1 lb. sharp Cheddar cheese
Mild Cheddar cheese, optional
Ground black pepper

In a large, heavy stockpot, melt butter or margarine.

Add chopped vegetables and ham or bacon and cook over medium heat until vegetables are slightly tender, about 10 minutes.

Stir in flour and cornstarch. Cook, stirring constantly, about three minutes. Add broth slowly and continue stirring until slightly thickened. Add milk and spices. Add cheese gradually, stirring until cheese is melted. If cheese soup is not thick enough, add more mild Cheddar to taste.

To avoid curdling, do not allow soup to boil after cheese is added. Season to taste with salt and pepper and serve piping hot. Serves 6 to 8


1 1/4 gallons water for boiling potatoes
2 1/2 lbs. sweet potatoes
2 Tbsp butter
1 1/2 tsp salt
1/4 tsp white pepper
2 Tbsp plus 1 1/2 tsp heavy cream
1/8 cup milk

Peel and trim potatoes. Cut into chunks and place in pot of boiling water. While potatoes cook, combine cream and milk with butter and salt and white pepper. Let cook over low heat until thoroughly heated.

When potatoes are fork tender, drain in a colander and pour into a large mixing bowl. Mash potatoes. Add cream mixture and continue mashing until the desired consistency is reached. Yield: 10 servings.

Makes 4 servings

2 lbs. uncooked lobster
1 stalk celery, chopped
1 carrot, peeled and chopped
1 onion, chopped
1 bay leaf
Small bunch parsley
10 cups water
2 tablespoons butter
1/4 cup all-purpose flour
1 cup milk
2 tablespoons sherry
2 teaspoons chopped fresh chervil
2 teaspoons chopped chives
2 teaspoons chopped fresh tarragon
Salt and white pepper to taste

Wash lobster well. Separate the head from the body/tail by inserting a sharp knife into first membrane layer holding the two together.

Combine head, celery, carrot, onion, bay leaf, parsley and water in large saucepan and bring to a boil. Simmer 15 minutes, skimming as necessary. Add lobster tail to stock and simmer 10 to 15 minutes, again skimming as necessary. Strain, reserve 8 cups stock and tail.

Using scissors, extract meat from reserved tail by cutting through shell and carefully peeling away meat. Place lobster meat in food processor or blender with 1/4 cup reserved stock and purée until smooth.

Melt butter in large saucepan over medium heat. Add flour and cook 1 minute. Remove from heat and gradually add reserved stock and milk. Return to heat and bring to boil, stirring constantly. Reduce heat and simmer until thick and creamy.

Add puréed lobster, sherry, chervil, chives, tarragon, salt and pepper. Serve hot.


How to tell when a lobster is fully cooked:

The outer shell of the lobster will turn bright red. The meat should be white, opaque and firm. The tail will curl under and will resist your attempt to straighten it out. The two front antennae and walking legs of the lobster will pull out easily.

Are all lobsters the same?

The lobster found in the cold Northern East Atlantic waters from Maryland northwards are called (Latin) Homarus Americanus. These are a true lobster and in most New England states I think it may be "Illegal" to call anything else a lobster. Warmer water lobsters are technically a crayfish or Spiny Lobster. A true lobster has two large claws and a smoother shell. Both are delicious.

How to buy a fresh Lobster:

Lobsters are sold or graded by size.

Chickens or Chix are 1 lb. Or less.
Quarters are over 1 lb.-2 oz. to 1 lb.-4oz.
Halves are 1 lb.-6oz. to 1 1/2 lb.
Three Quarters are over 1 1/2 lb. to 1 3/4 lbs.
Deuces are over 1 3/4 lbs. to 2 lbs.
2-3 lbs. are over 2 1/2 lb. to 3 lb.
Jumbos are 4 lbs. and up.
Quarters through Deuces are the most popular and are called "Selects"
Missing a claw, it is a cull.

Do not buy a dead uncooked lobster. The stomach of a dead lobster continues to digest the lobster itself which can be both offensive and potentially dangerous to humans. If you flip a lobster upside down in your hand and the tail flops back towards the floor limp, it is likely dead or soon to be. Get one with some fight left in it!

How old is this thing?

A lobster takes about seven years to reach one pound in body weight. After that it takes about 4 years to gain each additional pound. A "Four Pounder" could be almost 20 years old.


1-1.5# Lobster tail (thawed)
1-cup dry vermouth
3-cup water
1/4 cup chopped shallots
1-cup heavy cream
2-tspoon dry tarragon
1-stick butter, cut into pieces

Bring vermouth and water to low boil in steamer, add lobster tail in shell and steam for 20 minutes. Remove lobster and wrap in damp cloth to retain heat, add shallots, tarragon and heavy cream to liquid and allow to simmer for 5 minutes, reducing liquid to 1/2 . Strain and add butter. Whisk to incorporate and place to side. Remove lobster meat from the shell and slice into 1/4 inch thick medallions. Place on medallions on warmed serving platter and drizzle sauce over and serve

NOTE: This is a thin sauce but may be thickened if desired.

Makes 4 servings

About 1 lb. cooked lobster meat, thawed if frozen
3 tablespoons butter or margarine
1/2 teaspoon salt
1/4 teaspoon each pepper and paprika
Dash of cayenne
1 cup half and half
1/3 cup dry sherry
2 egg yolks
4 slices warm buttered toast, cut in half diagonally or 4 baked patty shells

Cut lobster meat into 3/4 inch slices or chunks, set aside.

In a pan, melt butter over medium-low heat, add 1/4 teaspoon of the salt, pepper, paprika, cayenne and lobster meat. Cook, stirring occasionally, just until heated through.

In another pan, slowly heat half-and-half to scalding (just beginning to bubble at edges), stir in sherry. In a bowl, using a wire whip, beat egg yolks slightly, add hot half and half mixture to yolks, beating rapidly and constantly. Return mixture to pan and cook, stirring, over low heat until slightly thickened (do not boil), add remaining 1/4 teaspoon salt.

Pour sauce over lobster and mix thoroughly. Serve on toast slices or heaped high in baked patty shells.


9" uncooked pie dough, pre-baked 15 minutes. Dock dough first
1 tbsp. Olive Oil
1/2 cup of the white part only leek, sliced
8 shiitake mushrooms, stems removed and sliced, 1 cup
1 1/2 cups cooked lobster meat
1/4 cup scallions, sliced
1 cup cheddar or gruyere cheese, shredded
4 eggs
1/2 cup milk
1/2 cup cream
salt and pepper to taste
1 tsp. fresh dill
pinch of nutmeg


Heat olive oil over medium low heat in a medium sauté pan and sauté the leek and mushrooms until soft. In a mixing bowl beat the eggs with the cream and the milk. Add salt, pepper, dill and nutmeg.

Place the leek, mushroom, lobster, scallion and cheese into the pie shell. Pour batter on top and shake evenly. Cook in a preheated 375° oven for 30-35 minutes. (C) 2001 Multi Media Productions, Inc.

Makes: Twelve 2-inch pancakes

2 medium (1-1/4 pounds) potatoes, peeled and grated (about 3 cups)
1 tablespoon canola or safflower oil
3-1/2 tablespoons water
1 medium (8 ounces) onion, peeled and grated (about 1/2 cup)
1/2 teaspoon baking powder
1/2 teaspoon sea salt
1/4 teaspoon freshly ground white or black pepper
Canola oil for shallow frying

Set the grated potatoes in a colander over a bowl to drain for about 15 minutes. (The potatoes will turn a reddish brown.) Drain off any rusty potato liquid, but reserve thick potato starch that has settled on the bottom of the bowl.

Add the potatoes, oil, water, and grated onion to the potato starch. Stir in the baking powder, salt, and pepper. Let stand for 5 minutes.

Heat about 1/4 inch of oil in a large, heavy skillet. Drop heaping tablespoonfuls of latke mixture into the skillet. Press gently with the back of the spoon to shape round disks about 2 inches in diameter. Fry over medium-high heat until golden brown on both sides. Drain on paper towels or flat sheets of brown paper.

Reserve in a warm place until all of the latkes are cooked. Serve warm with applesauce or roasted shallot cream.


1 1/4 cup graham cracker crumbs
1/4 cup sugar
1/4 cup butter, melted
3 packages (8 ounces) cream cheese
1 can (14 ounces) sweetened condensed milk
3 eggs
1 can (15 ounces) pumpkin pie filling
1/4 cup pure maple syrup
1 1/2 tsp ground cinnamon
1 tsp ground nutmeg
Maple Pecan Glaze

Preheat oven to 300 degrees F. Combine crumbs, sugar and butter. Press firmly on bottom of 9 inch spring-form pan. In large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, pumpkin, maple syrup, cinnamon and nutmeg. Mix well. Pour into prepared pan. Bake 1 hour and 15 minutes or until edge springs back when lightly touched (center will be slightly soft). Cool. Chill 2 to 4 hours. Drizzle with glaze. Refrigerate leftovers.

Maple Pecan Glaze

3/4 cup pure maple syrup
1 cup (1/2 pint) whipping cream
1/2 cup chopped pecans

In a saucepan, combine maple syrup and whipping cream. Boil rapidly 15 to 20
minutes or until thickened; stir occasionally. Add 1/2 cup chopped pecans.
Makes 8 to 10 servings.


1 lb. skate, skinned
seasoned flour
oil for shallow frying
1/3 cup olive oil
2 cloves garlic, chopped
1 red chili, seeded and chopped
2 tablespoons balsamic vinegar
1/3 cup pine nuts, finely chopped

Dust skate with flour until well coated, shaking off excess. Heat enough oil to cover base of frying pan over medium heat. Add skate and fry 2 to 3 minutes per side. Transfer to glass dish.

Heat olive oil in saucepan over medium heat. Add garlic and chili and sauté until fragrant. Add vinegar and nuts and bring to boil. Remove from heat and immediately pour over skate. Cover and marinate 10 to 15 minutes. Serve hot, or let cool and serve at room temperature.


3/4 lb. dry linguine
2 tbsp. olive oil
4 cloves garlic, minced
1/4 tsp. red hot chili flakes
1 tbsp. anchovy paste
28 oz. tomatoes, chopped
1/2 cup olives*, chopped (Greek style, usually having pits)
1/4 cup chopped fresh basil (or 2 tsp. dried)
2 tsp. chopped fresh rosemary (or 1 tsp. dried)
1 tsp. chopped capers
1 tbsp. balsamic vinegar
1 can (6.5 oz.) chunk light tuna, drained
1/4 cup chopped fresh parsley

In large pot of boiling salted water, cook linguini until tender but firm. Drain. Meanwhile, in large heavy-bottomed saucepan, heat oil over medium-high heat. Add garlic and chili flakes. Cook, stirring, for 3 minutes. Stir in anchovy paste and tomatoes (with juice). Bring to a boil. Cook, stirring frequently, for 10 minutes. Reduce heat to medium. Add olives, basil, rosemary, capers, vinegar and tuna. Cook 3 minutes or until heated through. Toss pasta with sauce. Sprinkle with parsley. Serve on heated platter. Makes: 4-6 servings.

8 ounces (2 sticks) unsalted butter, softened at room temperature
3 cups sugar
2 1/4 cups flour
1/4 cup cornstarch
1/2 cup water
2 tbsp salted butter
1/2 cup heavy cream, heated to lukewarm
8 ounces semisweet chocolate
1 1/2 tsp vegetable oil

Preheat the oven to 350 degrees F. Line a 9x13 inch baking pan with parchment or waxed paper. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until soft. Add 1/2 cup of the sugar and mix until incorporated. In a separate bowl, stir together the flour and cornstarch. Add the dry ingredients to the butter mixture and at low speed just until the ingredients are incorporated and the dough comes together. Turn the dough onto a floured work surface and knead it 5 to 10 tines, to bring the dough together and smooth it out. Re-flour your work
surface. With a rolling pin, roll the dough out to fit the sheet pan. To transfer to the sheet pan, roll the dough up onto the rolling pin, lift it up, and unroll into the pan. Using light strokes of the rolling pin, roll the dough into the corners and edges of the pan, and roll out any bumps (or press the rolled-out dough thoroughly into the pan with your fingers). Prick the shortbread all over with a fork to prevent any buckling or shrinking. Bake in the center of the oven for 15 minutes. After 15 minutes, rotate the pan and knock it once against the oven rack, to ensure even cooking and a flat surface. Bake 10 to 15 minutes more, until very lightly browned.

Let cool in pan. Pour the remaining 21/2 cups sugar into the center of a deep
saucepan. Carefully pour the water around the sugar, trying not to splash any sugar onto the sides of the pan. Do not stir; gently draw your finger through the center of the sugar twice, making a cross, to moisten it. Over medium-high heat, bring to a boil without stirring. Reduce heat to a fast simmer and cook without stirring until amber-caramel in color, 10 to 20 minutes. Immediately remove the heat and stir in the butter with a wooden spoon. Slowly and carefully pour in the lukewarm cream, stirring slowly but constantly (it will bubble up and may splatter). Pour over the baked shortbread and smooth the top. Place in the refrigerator, uncovered, to harden slightly. When the caramel has set, melt the chocolate in the top of a double boiler (or in a mixing bowl) set over barely simmering water, stirring frequently. Stir in the vegetable oil (this will make the chocolate less brittle when it hardens). Pour over the cooled caramel and spread quickly with the back of a spatula or spoon to cover the entire surface. Let cool in the pan. With a heavy knife, cut into 1 1/2x3 inch bars. Store in an airtight container.
Makes about 24 cookies.


1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/3 cup milk
1/3 cup unseasoned dry bread crumbs
1/3 cup grated Parmesan cheese
1/2 teaspoon dried oregano leaves
1 pound boneless beef top round steaks (1/2 inch thick), cut into 4 pieces
3 tablespoons oil

1 tablespoon butter
1 tablespoon all-purpose flour
1 cup half and half, or milk
1/4 teaspoon salt
1/4 teaspoon coarse ground black pepper

1. In shallow dish, combine 1/3 cup flour, 1/2 teaspoon salt, garlic powder and 1/4 teaspoon pepper; mix well. Place milk in second shallow dish. In third shallow dish, combine bread crumbs, cheese and oregano; mix well.

2. Place 1 steak piece between 2 pieces of plastic wrap or waxed paper. Working from center, pound steak pieces with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Repeat with remaining steak pieces. Dip each in flour mixture to coat. Dip in milk; dip in bread crumb mixture to coat.

3. Heat oil in large skillet over medium heat until hot. Add steak; cook 10 to 15 minutes or until tender, turning once. Remove steak from skillet; cover to keep warm.

4. To make gravy, melt butter in same skillet. With wire whisk, stir in 1 tablespoon flour; cook until light brown. Add all remaining gravy ingredients; cook and stir over medium heat until bubbly and thickened. Serve gravy over steak. Yield: 4 servings.


2-3 fresh ripe tomatoes, diced
1/2 large white onion, diced
3 fresh medium jalapenos, seeded and diced
1 tbsp freshly chopped cilantro
Salt to taste
Combine all the ingredients. Makes 2 cups
Makes 4 servings

Grated Rind of 1 orange
1/2 cup honey
1/4 cup dry white wine
4 salmon steaks, 8 oz. each

Combine rind, juice, honey and wine in large frying pan over medium heat and bring to boil, stirring constantly. Add fish and cook over low heat until fish is tender and beginning to flake when tested, about 10 to 15 minutes. Remove fish with slotted spoon, drain on paper towels, keep warm.

Bring poaching liquid to boil over high heat and cook until slightly reduced and thickened. Spoon a small amount over fish and serve.


8 ounces gingersnap cookies (about 32 cookies), broken into pieces
1/2 cup finely chopped pecans
4 tbsp unsalted butter, melted
2 tbsp sugar
1 tsp ground cinnamon

3 tbsp all-purpose flour
1 1/2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
4 (8 ounce each) packages cram cheese, room temperature
1 1/2 cups sugar
1 (15 ounces) can unsweetened pumpkin puree
3 tbsp bourbon
2 tsp pure vanilla extract
4 large eggs
Whipped cream, for serving (optional)

Preheat oven to 325 degrees F. Make the crust: Place ginger snaps in the bowl of a food processor and process until finely ground. Add pecans, melted butter, sugar and cinnamon. Process just until combined and the mixture holds together. Transfer the cookie mixture to a 9-inch nonstick spring-form pan, and pat out evenly to make the crust, lining the sides of the pan about 1 1/2 inches of the way up. Bake for 10 minutes. Cool completely on a wire rack.

Make the filling: In a small bowl, whisk together flour, ginger, cinnamon and nutmeg; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese and sugar on medium speed until light and fluffy, about 2 minutes. Add pumpkin, bourbon, vanilla and flour mixture. Beat to combine. Add eggs, one at a time, beating to incorporate after each addition. Pour batter into prepared crust. Wrap the outside of the spring-form pan with a double layer of aluminum foil. Place in a roasting pan. Add enough hot water to come halfway up the sides of the spring-form pan. Bake until cake is set in the center, about 1 hour and 45 minutes. Remove from water, and cool on a wire rack. Remove foil, and refrigerate for at least 4 hours and up to overnight. To unmold, release the sides of the pan, and slide onto a serving plate. Serve with whipped cream. Serves 10 to 12.


1 1/2 cups graham cracker crumbs
1/2 cup finely chopped pecans
1/3 cup packed brown sugar
1/2 cup butter, melted
3 (8 ounce) packages cream cheese, softened
1/2 cup sour cream
1 cup packed brown sugar
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ginger
1/4 tsp allspice
1 (16 ounce) can pumpkin
3 eggs

Caramelized Sugar
1 cup sugar
3 tbsp water

Mix graham cracker crumbs, pecans, 1/3 cup brown sugar and the butter. Press
evenly on bottom and side of ungreased spring-form pan, 9x3 inches. Refrigerate 20 minutes. Heat oven to 300 degrees F. Beat cream cheese, sour cream, 1 cup brown sugar and the spices in large bowl on medium speed until smooth. Add pumpkin. Beat in eggs on low speed. Pour over crumb mixture. Bake about 1 hour and 15 minutes or until center is firm. Cover and refrigerate at least 3 hours but no longer than 48 hours. Prepare Caramelized Sugar; drizzle with fork over top of chilled cheesecake. Loosen cheesecake from side of pan; remove side of pan. Place cheesecake on plate. Refrigerate any remaining cheesecake immediately.

Combine sugar and water in small saucepan. Boil mixture over medium heat,
stirring until sugar is dissolved. Boil syrup, without stirring, until golden brown. Remove from heat and gently swirl syrup stops cooking. Let caramel cool about 1 minute or until thick enough to drizzle from fork. Yield: 1 cheesecake

1 lb. skinless, boneless chicken breasts or turkey breast
1/3 cup orange juice
2 tbsp. light soy sauce
2 tsp. cornstarch
1 tsp. brown sugar
1/2 tsp. ground ginger enough
nonstick spray coating
1 pkg. (16 oz.) frozen Oriental vegetables
1 tbsp. cooking oil
3 cups hot cooked rice

Cut chicken in to bite size strips. Stir together, orange juice, soy sauce, cornstarch, brown sugar, and ginger in a bowl. Set aside. Spray skillet with nonstick spray, and preheat over medium heat. Add vegetables; stir-fry 4 - 5 minutes, remove from skillet. Pour oil into skillet and add chicken; stir-fry for 2 - 3 minutes. or until the chicken is tender and no longer pink. Push chicken away from center of skillet and pour sauce in. Cook until thickened and bubbly. Add vegetables back in the skillet, stir to coat all ingredients with sauce. Cook about 1 minute more or until heated through. Serve over rice. Makes 4 servings.

from Land-o-lakes Holiday Cookies

1/2 cup quick cooking oats
1/3 cup dark rum OR 1/3 cup orange juice and 1 teaspoon rum extract
2 cups powdered sugar
2/3 cup flaked coconut
2/3 cup ground pecans
2/3 cup golden raisins
3 Tablespoons unsweetened cocoa
1/4 teaspoon ground cinnamon
6 Tablespoons butter, melted and cooled

1. Combine oats and rum in large bowl. Cover and let stand 1 hour.
2. Add powdered sugar and all remaining ingredients EXCEPT sugar, mix well.
Cover, refrigerate till firm (at least 2 hours).
3. Roll heaping teaspoonfuls of cookie mixture into 1-inch balls. Roll in
sugar to coat evenly. Store at least 2 days in airtight container at room
temperature to blend flavors.


2 acorn squash, halved and seeded
1 1/2 cups apple cider or apple juice
1 cup water
2 tsp balsamic vinegar
Salt and freshly ground pepper, to taste

Preheat oven to 350 F. Into an ovenproof baking dish that will comfortably hold squash, pour in enough water to reach a depth of about 1 inch. Place squash halves cut-side down in dish. Bake 15 minutes.

Meanwhile, in a nonstick saucepan, combine cider, 1 cup water and vinegar. Bring to a boil over high heat and, stirring occasionally, allow mixture to reduce to about half, about 12 minutes.

Remove squash from oven and carefully turn cut-side up with tongs or tablespoons. Using a fork, prick the interior all over. With a small brush, coat inside of squash with some of the cider mixture. Lightly sprinkle with salt and pepper. Return squash to oven to continue baking.

Repeat brushing on cider mixture every 10 to 15 minutes until squash is almost fork tender, about 60 to 75 minutes, depending on oven and size of squash.

During the last minutes of baking, cook the cider mixture over high heat until reduced to a thick, glaze-like sauce, about 5 minutes. When squash are fork tender, remove from oven. Carefully transfer them to a serving platter or individual plates. Brush squash with glaze, allowing a little to pool in the bottom of each cavity. Serve immediately. Makes 4 servings.

Makes 4 servings

4 tablespoons unsalted butter, melted
1 tablespoon chopped shallot
2 cloves garlic, chopped
2 cups dry breadcrumbs
finely grated zest of 2 limes
2 teaspoons Cognac
5 ounces lean ground beef
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh thyme
salt and freshly ground white pepper
24 clams on the half shell

Preheat broiler to high. Combine the melted butter, shallots, garlic, breadcrumbs, lime zest, Cognac, ground beef, parsley and thyme. Season to taste with salt and pepper and mix thoroughly. Top each clam with about 1 rounded teaspoon of the meat mixture.

Arrange the shells in a shallow baking dish. Place under the broiler for about 8 minutes, or until nicely browned on top.


1/4 cup Parmesan cheese, freshly grated
5 cups dried bread crumbs
1 cup fresh parsley, chopped
1 stick butter
1 large white onion, minced
1 cup celery, minced
1-1/2 C. chicken broth
1 lb. lean ground sausage, browned, drained, and crumbled
2 eggs, lightly beaten
1 whole boneless loin of pork, deep pockets cut every 2 inches
2 Tbsp butter
1 cup apricot jam

In a large bowl, place the Parmesan cheese, bread crumbs, and parsley. Mix the ingredients together and set them aside.

In a large skillet, place the stick of butter and heat it on medium until it is melted and hot. Add the onions and celery, cook them for 5 minutes, or until the onions are translucent. Reduce the heat to low. Add the chicken broth and sausage, and cook them for 10 minutes on low heat. Add the contents of the skillet to the bread crumb mixture and mix them together well. Add the eggs and blend them in well. Cover the bowl and refrigerate the dressing for 1 hour, or until it is cool.

Preheat the oven to 350° F. Loosely stuff several Tablespoons of the dressing in each pocket of the pork loin (do not overstuff because the stuffing will expand as it cooks). On a rack in a large baking pan, place the stuffed pork loin. Add 1 inch of water to the bottom of the pan. On the dull side of the aluminum foil, rub on the 2 Tablespoons of butter. With the buttered side next to the meat, make a tent of the foil and place it over the pork, being careful not to let the foil touch the meat.

Roast the pork loin for 1-1/2 hours or until it is done. Remove the foil and discard it. Brush the pork loin with the apricot jam. Return the roast to the oven and cook it for 10 minutes more or until the jam is bubbly.

Serves: 8 to 10


1/2 cup flour
1/2 cup cornstarch
salt to taste
1 heaping tsp baking powder
yellow food coloring (optional)
1 Tbsp oil (add before water)
1 egg yolk
Ice Water till smooth (1/2 cup + 1 Tbsp)

Oil for deep frying, 1 cup of flour, soy sauce for dipping

Assortment of fresh vegetables & seafood - choose several or try them all:
green beans - ends trimmed leave whole
carrots - sliced diagonally about 1/4" thick
sweet potato - peeled, sliced about 1/4" thick
zucchini - sliced about 1/4" thick
white button mushrooms caps - halve if caps are large
onion - sliced in half lengthwise then slice 1/4" thick (run a toothpick
through the layers to hold half rings together.)

shrimp - shell and de-vein but leave tails attached (lay shrimp flat and slightly make 3-4 scores across the belly to prevent it from curling when frying)

white fresh fish fillet - remove any bones, cut fillets crosswise into bite-sized pieces

squid - cut squid into 1 1/2" squares then cross-score the outer, smooth side.

Prepare vegetables and fish and thoroughly dry with paper towel. Heat oil in a thick pot or deep fryer 340 degrees for vegetables, 360 degrees for seafood. In a mixing bowl, lightly beat egg yolk with oil and pour in ice water, mix slightly . Add the flour, baking powder and cornstarch all at once, stroke a few times with a fork, just till ingredients are loosely combined. The batter should be lumpy not smooth. If you over-mix till smooth the coating will become heavy and turn out oily.

Place 1 cup of flour on a plate, dip vegetables in the flour, shake off excess. Then dip in batter and lay in the hot oil and deep fry till golden brown and place on a plate with paper towels to allow excess oil to drain off. Skim the surface of the oil occasionally to keep it clean. After frying vegetables, do the same with the seafood. Serve with soy sauce for dipping or make a dipping sauce.


1 1/2 lbs. cooked Maine crabmeat
1 cup scallions, sliced
1 tsp salt
1 tsp white pepper
1/4 cup fresh lemon juice
1 1/2 lbs. cream cheese

Drain the moisture from the crabmeat to yield about 1 pound. In a food processor, combine the scallions, salt, pepper and lemon juice. Process until pureed. Add the cream cheese and process until softened. Add half the crabmeat and process to puree. Add remaining crabmeat and process just to mix.

Serve with warm, sliced baguettes. Makes 2 1/2 lbs., about 10-12 servings.


5 Tbsp olive oil
1 onion, finely chopped
1 red bell pepper, finely chopped
6 cloves garlic, minced
1/4 cup chopped fresh basil
2 Tbsp thin-sliced basil leaves, for garnish
1/2 tsp dried oregano
2 cups crushed tomatoes in thick puree
1 1/4 lb. diced tomatoes (about 4)
3 to 4 cups chicken broth or homemade stock
Salt to taste
1 Tbsp sugar
1 mini-baguette of pesto, sun-dried tomato or Asiago cheese, sourdough, cut into 1-inch cubes
1/4 tsp fresh-ground pepper
6 bread bowls

In a large saucepan, heat 4 tablespoons of olive oil over moderately low heat. Add onion, bell pepper, garlic, chopped basil and oregano. Stirring occasionally, cook for about 10 minutes or until the onion is golden. Add crushed tomatoes, fresh tomatoes, 2 cups of broth, salt to taste and sugar; bring to a simmer. Reduce heat to low. Simmer, uncovered, until thick, for about 30 minutes.

Place bread cubes on a baking sheet and toast in 350-degree oven for 25 minutes or until crisp. Remove bread from the oven and add to sauce. Gently stir for 5 minutes. As the bread absorbs the tomatoes, add pepper and some of the stock as needed to keep the mixture soupy. Use a spoon to mash the bread so the soup is thick and the bread blends into the tomato sauce. Simmer for 10 to 15 minutes, stirring occasionally to prevent burning.

To serve, ladle into individual bowls, lightly drizzle with remaining olive oil and sprinkle with sliced basil.


2 lbs. Small New or Red Potatoes, washed well and cut into eighths
7 slices of Bacon cut into 1/4" strips
1 small Red Onion, finely chopped
1/2 tsp. Granulated Sugar
2 1/12 tbsp. Cider Vinegar
1/4 cup Chicken Stock
1 tbsp. Parsley, chopped
1 tbsp. Rosemary, chopped
1 tbsp. Thyme, chopped

In a large saucepot cover the potatoes with salted water by 1 inch. Bring to a simmer and cook until soft. Approximately 5 to 8 minutes.

While potatoes are cooking, heat a large non-stick sauté pan over medium-high and cook the bacon until crispy and golden brown. Remove the bacon, leaving 3 tbsp. of the fat in the pan.

Sauté the onions over medium-high heat until the onions are soft. About 2 to 3 minutes. Add 1-1/2 tbsp. of the vinegar, sugar and stock and simmer for 3 minutes over low to medium heat.

Drain the potatoes and, in a large bowl, put the potatoes in with the onion mixture. Season with salt & pepper, add the remaining 1 tbsp. of vinegar and chopped herbs.

This Potato Salad should be served warm or at room temperature.
(C) 2001 Multi Media Productions, Inc.


4 cups (1 L) water
1/2 lb (225 g) dried pinto, cranberry, or beans of your choice
1 medium onion, peeled and studded with 2 cloves
4 sprigs parsley
1 bay (laurel) leaf
2 cups (500 ml) fresh or frozen corn kernels
1/2 cup (125 ml) heavy cream
4 Tbsp (60 ml) butter, cut into small pieces
Salt and freshly ground pepper to taste
Combine the water, beans, onion, parsley, and bay leaf in a large heavy pot over moderate heat and bring to a boil. Remove from the heat and allow to sit for 1 hour. Bring to a boil again, reduce the heat, and simmer covered for 1 hour, until the beans are tender. Drain the beans and discard the liquid. Pick out and discard the onion, parsley, and bay leaf. Return the beans to the pan and add the corn and cream. Simmer uncovered for 5 minutes, until the sauce has thickened slightly and the corn is hot. Stir in the butter and season with salt and pepper. Serves 4 to 6.







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