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

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Recipes from Spike & Jamie

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Contents Disk 364

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).



Combine and press into a 9 x 13 pan:
1 cup flour
1/2 cup chopped nuts
1/2 cup oleo, soft

bake 10 minutes at 350 and cool

8 oz. cream cheese, soft
1 cup powdered sugar
1 cup cool whip

Spread over cooled crust. Combine 1 large package instant pudding with 3
cups cold milk and spread over cream cheese layer. Top with rest of 8 oz.
carton cool whip.


**Basic Cookie Dough**
4 sticks butter -- softened
1 cup brown sugar
1/2 cup sugar
2 large eggs
2 teaspoons vanilla
4 1/2 cups flour

In large bowl, beat all but flour until fluffy. Gradually add flour until well blended. Vanilla dough: Take half the dough out of the mixer and divide that into quarters. Roll one of the quarters into a ball. flatten slightly, wrap and refrigerate. Keep 3 of the quarters out to work with after preparing chocolate dough.

Chocolate Dough: To dough left in mixer, mix in 1/4 cup cocoa powder and 1/2 tsp. vanilla. Divide chocolate dough into quarters. Keep 3 pieces at room temperature, ready to shape.

Chocolate-Coffee Dough: To remaining quarter, add 2 tsp. instant coffee powder and mix well. Flatten slightly, wrap and refrigerate. Keep 3 remaining quarters out. Complete each batch of cookies as directed below.

Jam Thumbprints, Chocolate Peanut-Butter Cookies, Apricot-Pecan Cookies,
Espresso Chips, Butter Horns, Hugs And Kisses, Oatmeal Peanut-Butter
Cookies, White-Chocolate Chunk Cookies

Apricot-Pecan Cookies

1/4 teaspoon ground cardamom
8 small dried apricots finely chopped -- or 6 large
1 portion basic cookie dough -- vanilla

Mix cardamom and apricots into dough. Roll dough into an 8" log and slice
into 16 pieces. Roll each piece into a ball and coat with chopped pecans.
Put balls on ungreased cookie sheet(s) 1" apart. Bake at 350 deg. F. for
12 to 14 minutes, until bottoms are browned. Remove to a wire rack to cool.

Butter Horns

2 tablespoons sugar
1/8 cup walnuts
1/4 teaspoon cinnamon
1 portion basic cookie dough -- vanilla

Process sugar, nuts and cinnamon in food processor until nuts are finely
chopped. Roll dough on lightly floured surface into a 10" circle. Cut 16
wedges and sprinkle with nut mixture, leaving a 1" border all around. Slide
out 1 wedge at a time, roll up from wide edge to point. Put on ungreased
cookie sheet(s) and curve each into a crescent. Bake at 350 deg. F. for 10 to
12 minutes, until golden. Remove to wire rack to cool.

Chocolate Peanut-Butter Cookies

1/4 cup peanut butter chips
1 portion basic Cookie Dough -- chocolate
1 tablespoon cocoa powder -- mixed with
1 tablespoon powdered sugar

Mix chips thoroughly into dough. Roll into an 8" log and slice into 16
pieces. Roll each piece into a ball, flatten slightly and put on ungreased
cookie sheet(s) 1" apart. Bake at 350 deg. F. for 10 to 12 minutes, until tops l
look dry. Remove to a wire rack and dust with cocoa-sugar while still warm.

Espresso Crisps

1 portion basic Cookie Dough -- chocolate/coffee
1/4 cup sugar -- mixed with
1 teaspoon cinnamon

Roll dough into a 8x6" rectangle on a lightly floured surface. Slice into
4 - 1 1/2" wide strips and cut each into 10 triangles. Put on ungreased
cookie sheet(s) 1" apart. Bake at 350 deg. F. for 8 to 10 minutes, until tops look
dry. Remove to a wire rack. Sprinkle with sugar/cinnamon mixture while still

Hugs And Kisses Cookies

1 portion basic Cookie Dough -- chocolate
12 pieces chocolate kisses or hugs candies -- unwrapped

Roll dough into an 8" log and slice into 12 pieces. Roll each piece into a
ball. Put on ungreased cookie sheet 1" apart. Bake at 350 deg. F. for 10 to
12 minutes, until tops are slightly cracked. Immediately push a candy into
center of each. Remove to a wire rack to coat.

Jam Thumbprints

1 portion basic cookie dough -- vanilla
32 slices almonds
1/3 cup raspberry jam

Roll dough into an 8" log. Slice into 16 pieces. Roll each piece into a ball
and put on ungreased cookie sheet(s) 1" apart. Make an indentation in top of
each. Put 2 slice almonds in each indentation, overlapping each other.
Refrigerate at least 30 minutes before baking. Bake at 350 deg. F. 10 to 12 minutes. Cool 2 minutes on cookie sheet(s), then transfer to a wire rack to cool
completely. Daub a scant 1/2 tsp. jam in each indentation.
Oatmeal Peanut-Butter Cookies

1/2 cup old-fashion or quick oats -- uncooked
1/4 cup raisins
1/4 cup creamy peanut butter
1 portion basic Cookie Dough -- Vanilla

Mix ingredients thoroughly into dough. Roll into an 8" log and slice into 16
pieces. Roll each round into a ball and put on ungreased cookie sheet(s) 1"
apart. Flatten each with a fork, making crisscross marks. Bake at 350deg. F.
for10 to 12 minutes, or until golden on bottom. Remove to a wire rack to cool.

White-Chocolate Chunk Cookies

1/4 cup vanilla chips -- or 1 1/2 ounce bar
1/4 cup sliced almonds -- toasted
1 portion basic Cookie Dough -- Chocolate

Mix ingredients thoroughly into dough. Roll into an 8" log and slice into 16
pieces. Roll each piece into a ball, flatten slightly and put on ungreased
cookie sheet(s) 1" apart. Bake at 350 deg. F. for 10 to 12 minutes, until brown on
bottom. Remove to a wire rack to cool.

Makes about 30 cookies

2 8-ounce cans almond paste (1 3/4 packed cups), grated on the large holes of a
box grater
3/4 cup granulated sugar
11/2 cups powdered sugar
3 egg whites, at room temperature
11/2 teaspoons vanilla
Pinch of salt
1 cup shelled unsalted pistachio nuts, finely chopped

Position racks in the top third and center of the oven and preheat oven to 325 degrees. Line 2 large baking sheets with parchment paper. Combine almond paste and granulated sugar in the bowl of a heavy-duty electric mixer fitted with the paddle blade. On low speed, mix until mixture resembles coarse crumbs, about 2 minutes. Gradually add powdered sugar and mix until well-combined, about 1 minute. Add egg whites, vanilla and salt. Increase speed to medium and mix just until combined (dough will be wet and sticky). Mix in a generous 1/3 cup of pistachios. Place remaining pistachios in a small bowl. Using a level table-spoon for each, roll dough into balls. Dip each ball into reserved pistachios to coat one side. Arrange cookies 1 inch apart on the baking sheets with pistachio sides up, pressing cookies slightly so they adhere to the paper. Bake until tops of macaroons are evenly colored and bottoms are smooth and golden brown (use a metal spatula to remove a test cookie from the sheet), 25 to 30 minutes. Cool macaroons on the sheets. Gently pull macaroons off parchment paper. (Macaroons can be stored up to 5 days in an airtight container at room temperature.)

Note: Because these are made with powdered sugar, which contains cornstarch, they should not be served for Passover.
-- From "Adventures in Jewish Cooking" by Jeffrey Nathan

(Gallery House B&B, Louisville, KY)

1 loaf raisin bread
6 eggs
1 cup Half & Half
1 tsp vanilla
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 cup sugar
1/2 tsp cinnamon

1/4 cup butter or margarine
1/2 cup brown sugar
1/2 cup chopped nuts

Arrange raisin bread slices in a greased 9" x 13" baking dish, overlapping the slices lengthwise. Mix the eggs, Half & Half, vanilla, cinnamon, and nutmeg. Pour over the bread and sprinkle the bread lightly with the cinnamon and sugar. Cover and refrigerate overnight.

Mix butter or margarine, brown sugar and nuts. Sprinkle mixture over bread. Bake at 350 degrees for about 40 minutes.

(Rose Hill B&B, Lexington, KY)

Purchase a loaf of un-sliced French bread. Trim off the ends. Slice the loaf
every half-inch, in such a way as to make pockets; i.e., after trimming off the ends, slice at 1/2 inch thickness, only 3/4 of the way down; make the next slice
1/2 inch thick, and cut all the way through. That is one pocket. Slice the remainder of the loaf in the same fashion.

2-3 bananas, not overripe
1/4 cup brown sugar
1/4 cup pecans
3 large eggs
3/4 cup milk (or cream if you want it richer)
1 Tbsp. sugar
2 tsp. vanilla
1/4 cup butter

Peel and slice the bananas. Lay the bananas in the pocket, and stuff in a few
pecans, then add brown sugar. Mix together the eggs, milk, sugar, and vanilla. Dip each French toast piece into the egg mixture and place into skillet with melted butter. Cook and turn. When both sides of the pockets are evenly browned, remove from pan and sprinkle with powdered sugar and/or maple syrup.

(Myrtledene B&B, Lebanon, KY)

Melt over very low heat:
1 12 oz bag semi-sweet chocolate chips
1/2 stick butter

Remove from heat and add:
1 can Eagle Brand condensed sweet milk

1 cup flour
1 tsp baking powder

Drop onto ungreased or lightly greased cookie sheet. Bake on bottom rack at 350 degrees for 7 minutes.

These classic Russian pancakes are traditionally made with buckwheat flour, but even if you can't locate that, the yeast in the batter makes them very different from the typical pancake. I'll leave the toppings up to you; serve them American-style with butter and syrup or jam, or do as the Russians do and add a dollop of sour cream and some smoked salmon or a touch of caviar.

1 envelope (1 Tbsp, 15 ml) active dry yeast
2 1/4 cups (310 ml) warm milk
1 Tbsp(15 ml) melted butter
2 eggs, separated
1 cup (250 ml) all-purpose flour
1/2 cup (125 ml) buckwheat flour* (or add 1/2 cup (125 ml) additional A.P. flour)
1 tsp (5 ml) sugar
1/2 tsp (2 ml) salt
* Available in baking supply and health food stores.

Dissolve the yeast in about 1/4 cup (60 ml) warm milk in a large mixing bowl and allow to proof for 10 minutes. Stir in the remaining milk, butter, and egg yolks. Sift the flour, sugar, and salt together and stir into the yeast mixture until smooth. Beat the egg whites until stiff and fold into the batter. Cover the bowl with a dish
towel and allow to sit at room temperature for 20 to 30 minutes. Fry in batches in a lightly greased skillet or griddle, forming pancakes about 3 inches (7 cm) in diameter, until golden brown on both sides. Serve immediately. Serves 6 to 8.
Bon appetit from the Chef at World Wide Recipes

(Gallery House B&B, Louisville, KY)

1/2 cup shortening
3/4 cup sugar
1 egg
2 cups sifted all-purpose flour
2 1/2 tsp baking powder
1/4 tsp salt
1/2 cup milk
2 cups blueberries
1/2 cup sifted all-purpose flour
1/2 tsp nutmeg
1/2 cup butter or margarine

Cream shortening and 3/4 cup sugar. Add egg and beat until light and fluffy. Sift together 2 cups flour, baking powder and salt. Add to creamed mixture alternately with milk. Spread in greased 11" x 7" x 1 1/2" baking pan. Top with blueberries. Mix together 1/2 cup sugar, 1/2 cup flour and nutmeg. Cut in butter until crumbly. Sprinkle over blueberries. Bake at 350 degrees for 45 minutes. Cut in squares. Serves 6-12

(Inn at Woodhaven, Louisville, KY)

1 - 9" deep dish pie shell
mozarella cheese
cooked, crumbled sausage
4 eggs
3/4 cup milk

Line pie shell with cheese-then cover with sausage, then cover again with cheese. Mix eggs and milk and pour over. Bake at 325 degrees for approximately 40 minutes or until set.


Fruit nut filling* -- *see notes
2 cups chopped mixed candied and/or dried fruits
1 cup chopped pecans or walnuts -- toasted
2/3 cup firmly packed light brown sugar
2 1/2 teaspoons ground cinnamon
1 egg white

5 cups all-purpose flour (5 to 5 1/2 cups)
1/2 cup granulated sugar
2 packages Fleischmann's Rapid Rise Yeast
1 teaspoon salt
1/2 cup water
1/2 cup Butter
4 eggs

1 cup confectioner's sugar
5 teaspoons milk
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract

Mix 1 1/2 cups of the flour, the granulated sugar, undissolved yeast and salt in large bowl. Heat water and butter until very warm (125 to 130 degrees F); butter does not need to melt. Stir into flour mixture. Stir in eggs and enough of remaining flour to make dough easy to handle. Knead on lightly floured surface about 4 to 6 minutes or until smooth and elastic. Cover and let rest 10 minutes. Mix remaining ingredients except Glaze to make filling; reserve.

Divide dough into three equal parts. Roll each part into rectangle, 15x7-inches. Place 1/3 of filling lengthwise in 2-inch strip down center of each rectangle. Make cuts with sharp knife from dough edges to filling at 1-inch intervals. Alternating sides, fold strips at an angle over filling. Carefully stretch each to 18-inch length. Curve one end of each to form cane handle.

Gently lift coffeecakes onto 2 greased cookie
sheets. Cover and let rise in warm place 30 to 45 minutes or until double.
Bake at 350 degrees F for 15 minutes; cover with aluminum foil and switch
position of cookie sheets in oven. Bake 10 to 20 minutes longer or until
done. Remove from cookie sheets; cool on wire racks. Prepare Glaze; drizzle
over coffeecakes. If desired, decorate with candied cherries. To Make Glaze:
Mix all ingredients until desired consistency. Makes 3 Coffee Cakes

NOTES : *As an alternate filling, try this cherry-almond mixture:
Cherry-Almond Filling: With fork, beat 1 cup (8 ounces) almond paste with 1
egg white. Stir in 1 cup chopped, blanched almonds, toasted. Divide and
spread over each rectangle as directed above. Evenly divide 1 1/2 cups
chopped candied cherries over almond mixture on each rectangle. Make cuts in
dough; continue as directed above.

(Joyce's, at Lafayette Heights Clubhouse, Marion, KY)

1 cup milk
3 eggs
2/3 cup all-purpose flour
4 teaspoons margarine or butter

cream cheese
sour cream
jam or fruit sauce

In blender, whirl milk, eggs and flour until smooth (or blend milk and eggs with wire whip and flour until smooth). Let rest at room temperature for at least 1 hour
(or cover and refrigerate until next day; bring batter to room temperature before cooking). Place a 6 or 7 inch crepe pan or other flat bottomed frying pan on medium heat. When hot, add 1/4 teaspoon or margarine and swirl to coat surface. Stir batter and pour in about 2 tablespoons, quickly tilting pan so batter flows over entire flat surface. If heat is correct and pan is hot enough, crepe
sets at once, forming tiny bubbles (don't worry if there are a few holes). If pan is too cold, batter makes a smooth layer. Cook until surface is dry and edge is
slightly brown. Then turn with a spatula until other side is brown.

To serve, spread with cream cheese and roll up. Top with sour cream and fresh strawberry sauce (or any fruit sauce or syrup desired.).


1 (1-pound) loaf of French bread
1 cup shredded Mozzarella cheese -- (4 ounces)
1/2 cup mayonnaise or salad dressing
1/4 cup roasted red bell peppers -- (7-ounce jar) well drained, finely chopped
1 tablespoon chopped fresh cilantro -- if desired
1/2 teaspoon ground cumin
1 small onion -- (1/4 cup) finely chopped

Heat oven to 400 F. Cut bread loaf horizontally into 3 layers. Mix remaining ingredients.

Spread half of the cheese mixture over bottom layer. Top with second layer;
spread with remaining cheese mixture. Top with third layer; press firmly.

Wrap loaf securely in heavy-duty aluminum foil. Bake 15 to 20 minutes or
until hot. Serve warm. Yield: 12 servings.

You can substitute finely chopped fresh red bell pepper for the roasted
red bell peppers in this recipe.

Preparing your holiday dinner on the grill? You can heat this bread on
the grill over medium heat for 15 to 20 minutes.

Makes three 9-inch pizzas

3/4 pound Italian sausages
Food Processor Pizza Dough (see accompanying recipe)
4 cups shredded whole-milk or part-skim milk mozzarella cheese (1 pound)
1/2 pound fresh mushrooms, thinly sliced (21/2 cups)
Fresh Tomato Sauce (see accompanying recipe)
1/3 cup grated parmesan cheese

Remove casings from sausages; crumble meat into a large frying pan. Cook, stirring often, over medium heat until lightly browned. Spoon off and discard drippings. Set sausage aside.

Preheat oven to 450 degrees. Grease three 9-inch round deep-dish pizza pans (about 11/2 inches deep). Divide Food Processor Pizza Dough into 3 equal portions; roll each portion out on a floured surface to about a 9-inch circle. Use your hands to pat and stretch dough to fit into each pan, pressing it against sides of pan to reach the top edge.

Sprinkle 2/3 cup of the mozzarella over bottom of each portion of dough. Cover each with an even layer of mushrooms, then with cooked sausage. Spread a third of the Fresh Tomato Sauce over sausage in each pan. Cover with remaining mozzarella, dividing it evenly; sprinkle a third of the parmesan over each pizza.

Bake on lowest rack of oven until crust browns well (20 to 25 minutes). Cut into wedges and serve at once.

Makes enough for three 9-inch pizzas

2 1/2 to 2 2/3 cups bread flour
1 package fast-rising active dry yeast (21/4 teaspoons)
1/2 teaspoon salt
1 cup hot water (115 degrees to 125 degrees)
1 teaspoon honey
2 teaspoons olive oil

In work bowl of food processor, mix 21/2 cups of the flour, yeast and salt. Combine the hot water, honey and olive oil in a measuring cup. With processor running, pour water mixture through feed tube in a steady stream, adjusting amount poured so flour can absorb it. Turn processor off when dough forms a ball. Dough should feel a little sticky. If it is too soft, add more flour, 1 tablespoon at a time, until dough has a firm consistency.
Knead by processing for an additional 45 seconds. Remove dough and shape into a ball.

Place dough in an oiled bowl and turn to coat evenly with oil. Cover with plastic wrap and a lightly dampened kitchen towel and let rise in a warm place until dough is doubled in bulk (30 to 40 minutes). Punch dough down, cover with inverted bowl, then let rest for about 10 minutes before rolling out to fit pans.


6 cups water
4 cups walnuts
1/2 cup sugar
salad oil

Boil water in 4 qt saucepan. Add walnuts, boil 1 minute, rinse with hot water & drain. Gently stir warm walnuts with sugar. Let stand 5 minutes to dissolve sugar. In electric fryer, heat 1 inch salad oil to 350 F. Add half walnuts at a time. Sprinkle lightly with salt, if desired. Toss lightly to keep from sticking. Dry on paper towel. Store tightly covered.


1/2 C. butter
1/2 C. brown sugar
1 t. vanilla
1 1/2 C. flour
1/8 t. salt
20 to 25 maraschino cherries
20 to 25 chocolate bits , plus 1 C. chocolate bits

Preheat oven to 350° F. Cream sugar and butter well. Add vanilla, flour and salt. Mix well. Stuff cherries with chocolate bits. Wrap each cherry in 1 teaspoon dough. Bake on ungreased cookie sheet for 12 to 15 minutes. Cool. Melt 1 cup chocolate bits in a double boiler over low heat or in the microwave, and dip top of cookies in melted chocolate.

(Inn at the Park, Louisville, KY)

2 cups Flour
1/3 cup packed brown sugar
1/3 cup granulated sugar
2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup. milk
1/2 cup. melted butter
2 eggs, lightly beaten
1 teaspoon vanilla
1 package chocolate chips (12 ounce)
1/2 cup chopped pecans or walnuts (optional)

Preheat oven to 400 degrees. Line a muffin tin with cupcake papers.

In a large bowl, stir together flour, sugars, baking powder, and salt. In another bowl, stir together milk, eggs, butter, and vanilla until blended. Make a well in
the center of the dry ingredients; add the milk mixture and stir just to combine. Stir in the chocolate chips and nuts.

Spoon the batter into muffin cups and bake for 15 to 20 minutes. Cool 5 minutes before removing from cups. Dust with powdered sugar. Makes a dozen good size muffins.


1 box corn Chex
1 box rice Chex
1 box Cheerios
1 large can cashews
1 small can mixed nuts
1 large bag M&M's
1/2 to 3/4 bag of pretzels
2 pkg of white almond bark

Put all ingredients in large pan. Melt the bark and pour over stir to coat. Put on wax paper to dry and store in air tight container. You can use a canner for mixing this. It takes a very large vessel. Also you can cover your dining table with wax paper to pouring it out of the canner. It needs to be spread out so as not to clump excessively.

350 degrees F

1cup butter
4 cups sifted flour
2cups sugar
2 tsp baking powder
1 tsp vanilla
1/2 tsp baking soda
4 egg whites
1 tsp salt
1/2 tsp lemon peel
1/2 tsp nutmeg
2/3 cup sour cream

Cream butter and sugar until fluffy. Beat in vanilla, eggs and lemon peel, then stir in sour cream. Sift remaining ingredients and add to creamed mixture, stirring until smooth. Chill several hours or overnight. Rule out to 1/4" thick and cut into shapes with cookie cutters. Bake on ungreased cookie sheet for 12 -14 minutes. Cool slightly before removing from sheet. When cool, ice with:

2 cups confectionery sugar
1/4 cup milk
(food coloring)

FOR LINZER COOKIES: Cut pairs of cookies with solid bottoms and open-center tops. While still slightly warm, spread bottoms with Smucker's seedless
raspberry jam and gently press on tops. When cool, dust lightly with
confectionery sugar.

(Lafayette Heights Clubhouse, Marion, KY)

1/3 cup yeast
2 1/2 cups sugar
1/2 cup shortening
5 1/2 cups warm water
1/4 cup salt
Flour until dough reaches desired stiffness to handle

Mix all ingredients except flour. Let set until mixture bubbles. Then stir and add flour gradually to desired stiffness. Knead gently, then spread mixture on counter
about 1/2 inch thick. Coat with soft margarine. Sprinkle with equal parts of sugar and cinnamon. Roll dough up into a roll and slice into 3/4 inch slices. Place on oil coated pan. Let rise until double in size. Bake at 300 degrees until light brown.


3 cups powdered sugar
3 tablespoons melted margarine
Enough milk to allow you to pour the mixture.

Stir ingredients together and pour over rolls while they are still hot.


1 1/4 cup light brown sugar
1 1/2 cup flour
7/8 cup margarine
2 cups flaked coconut
1/2 pint molasses
1/2 tsp cinnamon

Mix ingredients. Chill dough. Drop by 1/2 teaspoon on a cookie sheet covered with greased aluminum foil - 6 to a sheet. Bake at 350 for 8 minutes. Let cool 6 minutes on the sheet before you remove them.

This Balinese dessert is similar to desserts from many countries in Southeast Asia. You can use regular rice, but if you can find a glutinous rice (such as Arborio or sushi rice) it creates a richer texture to the dessert. If fresh mangoes are in season, they pair very nicely with this dessert.

2 cups well-washed glutinous rice
2 cups coconut milk
1 cup dark brown sugar
1/4 cup water
1 teaspoon pure vanilla extract
1/2 cup freshly-grated coconut

In a saucepan, bring the rice and coconut milk to a boil, stir several times and turn off the heat. Let stand for 15 minutes to allow the rice to absorb the milk.

Pile rice on aluminum foil in a Chinese-style steamer (or a deep saucepan with a vegetable steamer set into pan), and steam for 20 minutes.

Make a fairly thick syrup by cooking the brown sugar, water and salt in a saucepan over medium-low heat for 10 minutes. Remove from heat and add vanilla extract.

To serve, place a mound of rice on a plate. Scatter 1 heaping tablespoon grated coconut over the rice, and drizzle syrup over the rice-coconut mixture.
(or Balls)

2 cups raw salt codfish
1 cup left over mashed potatoes
2 well beaten eggs
1/2 cup onion (chopped fine)
1/2 cup green pepper (chopped fine)
Olive Oil

In a medium pot, cover cod fish with water, add the onion and green pepper,
bring this to a boil and cook until done, about 10 minutes. Drain, and after removing the cod fish to a plate, use a fork in each hand to shred the fish. Take the shredded cod fish and mix this with the onions, peppers and leftover mashed potatoes and well beaten eggs. Mix well, and add enough flour to just hold the mixture together. At this time you can season the mixture with salt, pepper and garlic (we love garlic). Now, in a fry pan heat the oil ( enough to brown the cod fish cakes), make the cakes to the size you would if you were making a hamburger. Place them into the hot oil one at a time until you have 3 to 4 in the pan. Cook them enough to brown them on each side. It only takes about 2 to 3 minutes per side. You can make these as thin or as thick as you like, but I usually make them about 1/2 inch thick. You can also use this mixture to make Cod Fish Balls and cook the same way. Serve this dish with a tossed Salad and Hush Puppies.

Makes 3 cups

A friend christened this relish "pucker-up cranberry relish," and, indeed, the crunchy combination of uncooked cranberries, orange and pecans, sweetened with honey, is both tart and sweet. This is an incredibly easy relish, if you have a food processor.

12 ounces fresh cranberries
1 orange, cut into eighths, skin included
1/2 cup shelled pecans
1/4 to 1/3 cup mild honey, such as clover or acacia (more if desired)

In food processor, place cranberries, orange pieces, pecans and honey and pulse until you have a uniform, finely chopped mixture. Taste and add more honey, if desired. Chill at least 1 hour before serving.


2 sticks unsalted butter, softened
2 cups sugar
4 large eggs (room temperature)
2-1/2 cups all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
2 Tbsp. ground ginger
1/2 tsp. salt
1/2 cup buttermilk
2-1/2 cups cranberries (picked over)

Preheat oven to 350F with shelf in middle of oven. Butter and flour 3-quart bundt cake pan. In large bowl of electric mixer, cream butter; add sugar, a little at a time, until light and fluffy; add eggs, one at a time, beating well after each. Sift flour, baking powder, baking soda, ginger and salt; add to creamed mixture alternately with buttermilk (begin and end with flour); fold in cranberries; spoon batter into prepared cake pan; smooth the top. Bake 1-1/4 hours or until tester comes out clean; cool on rack 10 minutes; turn out; allow to cool completely.

1-1/2 cup sugar
1-1/2 cups water
1-1/2 cup cranberries (picked over)

In heavy saucepan, over moderate heat, cook sugar and water; stir and wash
down crystals on side of pan with brush dipped in water; add cranberries; bring to a boil; boil, undisturbed, until mixture reaches 250F; strain through fine sieve, pressing hard on solids; allow to cool slightly; brush on cake.


You can pour this over fresh berries or cakes, substitute orange juice for some of the cream and pour it over sliced oranges, or use it as a base under a rich chocolate dessert. You can even turn a simple bowl of fruit into an elegant dessert.

2 cups milk or 1 cup milk and 1 cup light cream
1 vanilla bean, split down center
6 egg yolks
1/3 cup sugar
1 teaspoon pure vanilla extract

Combine egg yolks, sugar and a pinch of salt in a large bowl and beat until thick and pale lemon colored, 1 to 2 minutes. Scald milk with the vanilla bean and set aside, allowing to cool to 100 degrees or so.

Add the milk and vanilla bean, to the egg mixture. Stir, then pour the milk/egg mixture back into saucepan.

Cook over moderate heat stirring mixture until it thickens, but don't allow mixture to come to a boil. Mixture will be ready when it coats the back of a spoon. Strain custard, then scrape the seeds from the vanilla bean into mixture. Stir in the vanilla extract. Cool mixture, stirring occasionally, then chill, covered. Makes 2-1/2 cups.

Note: Sometimes, no matter how careful we are, custard mixtures will separate or have small clumps in the mixture. Don't despair. You can run the mixture through a blender or food processor, or strain it through the sieve again. It will be a little thinner but quite useable.

Pound cake is an "old faithful" in my repertoire. It keeps well, makes a lovely gift, can be dressed up or down, and if it grows stale, it's perfect for Bread Pudding or Trifle. I've paired it here with Crème Anglaise. You can pour the custard over slices of cake for a triple vanilla wonder. (by Patricia Rain, the Vanilla Queen)

1 large vanilla bean, split or cut into pieces
1 cup milk, room temperature
4 cups flour, sifted
1 tablespoon baking powder
1/2 teaspoon salt (if using salted butter, delete)
2 cups unsalted butter, softened to room temperature
2-1/2 cups vanilla sugar
6 jumbo eggs, room temperature
1 tablespoon pure vanilla extract

Preheat oven to 350 degrees.

Pour milk into a saucepan, add the vanilla bean and scald the milk. Let mixture cool to room temperature. Remove vanilla bean, rinse it off, and set aside.

Resift the flour with the baking powder and the salt onto a sheet of waxed paper; set aside.

In a large bowl, cream the butter with an electric mixer on moderately high speed until light, about 3 minutes.

Add the vanilla sugar in two portions, beating thoroughly after each portion is added. Beat in eggs, one at a time, periodically scraping down the sides of the bowl to ensure an even mixture. Blend in vanilla extract.

On low speed, add the sifted dry ingredients alternately with the milk, beginning and ending with the dry ingredients.

Pour and scrape the batter into a lightly buttered, floured 10-inch tube pan, a large square baking pan or three loaf pans. Bake the cake on the lowest rack of the oven for about 1 hour, or until a toothpick inserted into the cake emerges clean and dry.

Cool the cake in the pan on a rack for 10 minutes. Prick holes all over the top of the cake with a thin knife or toothpick and slowly spoon glaze over the cake, allowing the syrup to absorb into the cake.

Rum-Vanilla Glaze

1 cup sugar
1 cup water
1 tablespoon pure vanilla extract
1/4 cup rum or brandy (optional)

Place sugar and water in a small saucepan, add in the reserved vanilla bean, and bring to a boil. Reduce heat and simmer for 10 minutes, or until syrup begins to thicken. Allow to cool slightly before adding extract and rum.


1 pound chocolate (the coating-type wafers* work best, but chocolate chips
work, too)
1 can sweetened condensed milk (like Eagle-brand, not just evaporated)
1 tsp vanilla
1/2 cup nuts (optional)

Melt chocolate in double-boiler, add milk& vanilla. You will notice it
starting to thicken right away. Add nuts, spread into greased 8x8 pan.
Refrigerate. Cut when cool.

*You can buy these at a candy & cake supply shop.

You can use milk chocolate, dark chocolate, white chocolate, peanut butter
flavor chips, butterscotch chips. If you want to get fancy, you can drizzle
the tops with melted red and green chocolate coating. Another variation is
to use a 9X13 pan and layer two different flavors (chocolate and peanut
butter, or white and dark chocolate).

Makes 4 servings

2 small lemons, peeled and cut into thin rounds
1 tablespoon ground turmeric
Salt to taste
Olive oil for drizzling, plus 1 tablespoon (divided)
4 cloves garlic, minced
1/2 teaspoon saffron threads, crushed and steeped in 1/4 cup warm water
1 bunch fresh cilantro, stemmed and chopped (divided)
4 6-ounce fish steaks or fillets, such as swordfish, halibut, sea bass or cod
Freshly ground black pepper to taste
1 cup pitted green olives (1/4 pound; optional)
Ground cumin

Place lemon slices in a shallow bowl or on a platter; sprinkle with turmeric and salt. Press down on the lemon slices with a fork to extract some juice. Drizzle with a bit of olive oil; set aside. In a large sauté pan or skillet, heat 1 tablespoon olive oil over medium heat and sauté garlic 2 to 3 minutes; do not let it color. Stir in saffron infusion. Arrange lemon slices on bottom of pan, reserving accumulated juices. Sprinkle with half the chopped cilantro.

Arrange fish fillets on top. Sprinkle with salt and pepper, reserved lemon juice, remaining cilantro, and olives, if using. Bring to a boil, reduce heat to low, cover and simmer until opaque throughout, about 10 minutes. Sprinkle with cumin. Serve hot or warm. Note: You may also layer fish and lemon in a baking dish and bake in a preheated 425-degree at 10 minutes per inch of thickness.
-- From "Saffron Shores: Jewish Cooking of the Southern Mediterranean" by Joyce Goldstein


2 pounds Powdered Sugar
1/2 pound Butter or Margarine
1 tablespoon White Corn Syrup
1 tablespoon Evaporated milk
1 teaspoon Extract -- (any flavor)
Food Coloring -- (as desired)

Mix butter, corn syrup, extract and food coloring in a large mixing bowl. Beginning with a fork work powdered sugar into the mixture, eventually using
hands to mix when mixture begins to resemble a dough. Add sufficient
powdered sugar to form a stiff dough that can be molded. Make balls the
size of small walnuts, and place on cookie sheets. When finished, dip
nougats in melted dipping chocolate to make finished candies.

Variations: Add 3 tablespoons cocoa powder to powdered sugar for chocolate
nougats, or substitute 3 tablespoons of peanut butter for an equal amount of
butter for peanut butter nougats.

Suggested flavors: Almond or Cherry extract for cherry chocolates, orange
extract, maple extract, vanilla extract, mint extract, coconut extract or
other flavors you would like to use.

You may also add chopped fruit or nuts to fondant when mixing before forming
the nougats.
Source: "Volume 12, Favorite Holiday Recipes"
Copyright: "(c)2002, Kaylin White/Real Food for Real People"


1/2 cup shortening
1 cup sugar
1 cup brown sugar
2 eggs -- beaten
1 cup cooked, mashed pumpkin
3 cups sifted flour
4 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon 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 hazelnuts. Batter will be heavy. Pour into 3 greased and floured 8-inch layer cake pans. Bake in 350º 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 8-inch layer cake.


2 cups Flour
1 package Active Dry Yeast(package) -- Fast Acting
1/2 teaspoon Salt
2/3 cup Water -- very warm- 110-125 degrees
1 tablespoon Olive Oil

6 teaspoons Pesto Sauce -- prepared
2 medium Tomatoes -- quartered and sliced
3 tablespoons Pine Nuts

To make dough: In large bowl, combine 1 cup flour, undissolved yeast and salt. Stir water and oil into dry ingredients. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes. Divide dough into six equal portions; form each into smooth ball. Roll each ball into 5-inch round. Place on greased baking sheets. Spread 1 teaspoon pesto sauce on each round. Top each with two to three slices tomato and sprinkle with pine nuts; dividing evenly. Cover; let rise in warm draft-free place until almost doubled in size, 20 to 30 minutes. Bake at 425 degrees F for 15 to 18 minutes or until done, switching positions of sheets halfway through baking for even browning. Makes six 6-inch flat breads. Remove from sheets and cool on wire racks.

*Other Toppings: Brush rounds with olive oil and sprinkle with one of the
following combinations:
• sliced mushrooms, sliced red onion, grated Parmesan cheese, chopped green
• crumbled Feta cheese, walnut halves, basil leaves, sliced red bell pepper
• sliced black olives, sliced red and green bell pepper, pecan halves,
minced garlic
Source: "Fleischmann's Yeast"

(Inn at the Park, Louisville, KY)

8 cups quick cooking oats
1/4 cup light brown sugar
2 cups chopped walnuts
1 cup wheat germ
2 tablespoons cinnamon
1/2 - 1 cup oil (depending on how much fat you want in it)
3/4 cup honey
1/4 cup pure vanilla extract
1 cup raisins or Craisins (Dried, sweetened cranberries)

Mix the dry ingredients together one at a time. Combine the wet ingredients in a bowl. Add dry ingredients and mix until well blended. Spread on two cookie sheets and bake at 325 degrees for about 30 minutes, stirring occasionally. (Watch it carefully, as it will brown very quickly toward the end of the baking time.) Cool, add raisins and store in an airtight container.


1 cup granulated sugar
3/4 cup packed brown sugar
3/4 cup butter or margarine -- softened
1/2 cup shortening
1 teaspoon vanilla
2 eggs
2 1/2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups vanilla milk (white) chips
1 cup chopped nuts

Heat oven to 350 F. Beat sugars, butter, shortening, vanilla and eggs in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, cocoa, baking soda and salt. Stir in vanilla milk chips and nuts.

Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased
cookie sheet. Bake 10 to 12 minutes or until set. Cool 1 to 2 minutes; remove from cookie sheet to wire rack. Yield 54 cookies

Courtesy of Weezie Mott

1 10-inch angel food cake, cut or torn into pieces approximately 1-1/2 inch square. Put them into a very large mixing bowl and set aside.

Oil a 10-inch tube pan or 9 x 13 x 3 inch rectangular plan. Set aside.

Custard Sauce:

In a small bowl put 1/2 cup cold water. Sprinkle 1 envelope (1 tablespoon, 7 grams) unflavored gelatin over the water and set aside.

In a medium size bowl add 6 extra large egg yolks and beat slightly. Add 1/2 cup sugar, 1/2 cup Sherry or dry Marsala wine and 1/4 cup water.

Transfer mixture to a heavy saucepan and cook over medium heat, stirring constantly until custard thickens (thermometer should read 170 degrees). Do not allow to boil.

Remove from heat and immediately strain into a clean bowl. Gently blend in the softened gelatin. Set mixture aside.

Put 2 cups whipping cream into a large bowl and beat until cream begins to thicken. Gradually add 1/4 cup sugar, 1 tablespoon pure vanilla extract plus 1 tablespoon Marsala or Sherry. Beat until creamy-thick. Refrigerate.

Place the bowl of warm custard sauce over a larger bowl with ice covering the bottom. Stir gently with spatula until the custard sauce becomes cold and begins to thicken. Remove custard sauce from ice and fold in the chilled whipped cream.

Pour half of the custard cream mixture over the angel food cake. Using a large spatula, fold the cream into the cake. Add the remainder of custard cream and continue to fold until all the cake pieces are well coated.

Pour into the oiled pan. After half the mixture has been transferred, tap the pan to settle the contents to ensure no air holes are present. Add balance of mixture.

Cover and refrigerate the dessert cake until fully set (6-8 hours or overnight). The cake must be used soon after because the gelatin may not hold more than a day or two.

To Serve:

Whip 1 cup heavy cream (1-1/2 cups if using the rectangular pan) with 1 tablespoon Sherry or Marsala and 1 tablespoon pure vanilla extract.

Unmold the custard cake onto a serving platter and ice with whipped cream mixture. Garnish the cake with seasonal berries and mint or geranium leaves, or grated chocolate.

Serve with a pitcher of strawberry-raspberry sauce or a thin chocolate sauce.

Strawberry-Raspberry Sauce

2 cups of hulled sliced strawberries or raspberries (or one 16 ounce package of
frozen berries without sugar)
2 tablespoons of Chambord Liqueur or Marsala
1 teaspoon pure vanilla extract
1 tablespoon sugar (or to taste)
1 teaspoon fresh lemon juice

Place ingredients in food processor or blender and blend till smooth. Add additional liqueur (or water if preferred) if mixture is too thick.

Sieve through a mesh sieve to remove seeds. Serve alongside cake.


1 cup superfine sugar
1/3 cup water
5 egg whites, at room temperature
1/4 teaspoon cream of tartar

In a small pot over low heat, combine sugar and water. Swirl the pot over the burner to dissolve the sugar completely. Do not stir. Increase the heat and boil to soft-ball stage (235 to 240 degrees).

Use a candy thermometer for accuracy. Wash down the inside wall of the pot with a wet pastry brush. This will help prevent sugar crystals from forming around the sides, falling in and causing a chain reaction. Prepare your meringue. In the bowl of an electric mixer, whip the eggs whites on low speed until foamy.
Add the cream of tartar, increase the speed to medium, and beat until soft peaks form. With the mixer running, pour the hot sugar syrup in a thin stream over fluffed egg whites. Beat until the egg whites are stiff and glossy. Spread the meringue over a hot cake or pie, and bake till brown peaks.

(Canaan Land Farm B&B, Harrodsburg, KY)

6 slices salt-risen bread*
2 cups eggnog, regular or low fat
1/4 cup oil
1-2 Tbsp. Kentucky Bourbon (this can be omitted or rum extract can be used)

Mix eggnog, oil & bourbon (or rum extract). Mix well. Dip slices of bread into mixture and place on cookie sheet (sprayed with non-stick). Bake in preheated 450 degree oven for 10 minutes. Serve on a platter with sprigs of mint. Can also be garnished with fresh fruit. Serve with warm maple syrup or hard sauce.

Hard Sauce:
1/2 cup unsalted butter
1 cup sugar, brown sugar or confectionery sugar
1 tsp. vanilla or dash of Kentucky Bourbon

*it is important to use salt-risen bread, available at grocery stores or bakery, as regular bread gets soggy. Salt-risen has a wonderful taste and texture.

Makes 12 servings
Babas are small brioche-like cakes soaked with sweet, boozy syrup. They are most often served as a French dessert called babas au rhum. Although almost any liqueur may be used in the syrup and glaze, Italian limoncello is a first-rate choice.

1 package active dry yeast (21/4 teaspoons)
1/2 cup warm milk
1/4 cup granulated sugar (divided)
13/4 cups all-purpose flour, sifted (divided)
4 eggs, at room temperature
1/4 teaspoon salt
1/2 cup butter, softened, cut into pieces (1 stick; see note)
Limoncello Syrup (recipe follows)
Limoncello Glaze (recipe follows)
Sweetened whipped cream, for garnish

Spray a 12-muffin tin with nonstick cooking spray. Cups should be 2 1/2 inches in diameter.

Sprinkle yeast over warm milk in warmed medium bowl. Add generous pinch of the sugar and allow mixture to stand for 5 minutes to dissolve and proof the yeast. Add 1/2 cup of the flour and mix well with hand-held electric beater on medium speed for 1 minute. Beat in eggs, one at a time, then remaining sugar, salt and remaining flour. Mix on medium speed for 4 minutes.

Cover dough and let rise until doubled in bulk, about 1 hour. Gradually beat butter into the dough a little at a time and continue beating until mixture is smooth. Divide dough evenly in muffin cups and allow to rise in warm spot until dough has risen to top of tin rim, about 45 minutes to 1 hour.

Meanwhile, preheat oven to 400 degrees. Bake babas until dark golden brown on top, about 20 minutes. Allow to rest in pan 1 minute. Turn out babas, arranging them, tops up, in 13-by-9-by-2-inch baking pan. Poke holes in babas (top, bottom and sides) at 1/2-inch intervals with a cake tester. Using your fingers, submerge each baba into cooled Limoncello Syrup for 3 seconds. Return dipped cake to pan. Pour any leftover syrup over the cakes. Allow them to stand 1 hour; all of the syrup will be absorbed. Cover with plastic wrap.

Before serving, brush tops of cakes with Limoncello Glaze. Serve with softly whipped sweetened cream. Note: Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results. Note: Babas may be baked, soaked in syrup, then cooled completely. Freezer-wrap, pan and all. Label and freeze. To serve, let stand at room temperature 1 hour, then warm in 300-degree oven 15 minutes. Glaze and serve.

Limoncello Syrup
1 cup water
1 cup granulated sugar
1/2 cup limoncello

Mix water with sugar in small pan and boil 5 minutes. Pour syrup into 2-cup liquid measure, because it is narrow and deep and easy to dip into. Cool syrup to lukewarm, then stir in limoncello. If made in advance, syrup will keep for 6 months. Makes about 21/2 cups.

Limoncello Glaze
Apricot jam
1 to 2 tablespoons limoncello

Heat about 2/3 of a 12-ounce jar of apricot jam in small saucepan until melted. Pour hot, lumpy jam through sieve, pushing on pulp with spatula. You will have about 1/2 cup puree. Add limoncello to taste. Brush onto babas before serving. If made in advance, glaze will keep 6 months. Makes about 1/2 cup.

Makes 6 to 8 servings

2 pounds blood oranges and 1 pound bitter oranges or bergamots, or 3 pounds
regular oranges, peeled and cut into segments or rounds
1 teaspoon ground cumin
1 teaspoon sweet paprika
1 teaspoon ground cinnamon
2 cloves garlic, minced (optional)
Salt and freshly ground black pepper to taste
Juice of 2 lemons (about 1/2 cup)
1/4 cup olive oil
2 cups black olives, pitted (1/2 pound)
Leaves from several sprigs cilantro

Place orange segments or rounds in a terra-cotta dish or ceramic bowl. Sprinkle with spices, garlic, salt and pepper. Toss with lemon juice and olive oil. Top with black olives and toss again. Let rest 30 minutes, then toss again. Flavors should mingle and penetrate oranges. Decorate with leaves of fresh cilantro at serving time. -- From "Saffron Shores: Jewish Cooking of the Southern Mediterranean" by Joyce Goldstein

Courtesy of David Lebovitz

1 1/2 cups heavy cream
1/2 cup coconut milk
6 egg yolks
1/2 cup palm sugar, melted*
1/2 vanilla bean, split and scraped

Warm cream, coconut milk and vanilla bean over medium heat. Let vanilla steep for about an hour.

Lightly whisk egg yolks, then slowly add in warm cream, whisking constantly till well blended. Stir in the warm palm sugar. Strain through a fine-mesh strainer.

Pour into 6 1/2- cup ramekins or custard cups. Bake in a water bath, covered, about 45 minutes at 350 degrees, until just beginning to set, but still jiggley in the center.

Cool to room temperature and serve. Makes 6 servings.

*Palm sugar, or coconut sugar, is available from Asian food markets. It is the boiled- down sap of palm trees, similar to our maple syrup. It is usually firm or grainy when purchased, but when warmed, it becomes a delicious syrup.

(Inn at the Park, Louisville, KY)

Pepperidge Farm Puff Pastry cut into two 2 x 3 1/2 inch rectangles
1 Egg + 1 teaspoon water
1 Ripe but firm banana cut in half
2 Tablespoons Extra Chunky Peanut Butter
2 Tablespoons unsalted butter
1 Tablespoon light brown sugar
1 Tablespoon coarsely chopped pecans
1 Tablespoon Bacardi Select Rum

Place Pepperidge Farm Puff Pastry rectangles onto a parchment lined baking sheet. Brush with egg wash made of one egg and 1 teaspoon water beaten together. Bake rectangles at 400 degrees for approximately 10 minutes or
until golden brown. Cool

When rectangles are cool, split in half lengthwise and spread two of the rectangles with the peanut butter. Using one half of the banana, slice it into 8 pieces and place the slices on top of both puff pastry rectangles spread
with the peanut butter. Place a third puff pastry rectangle, browned side up on top of the Napoleon.

In a small sauté pan, melt the butter and briefly brown pecans. Add the brown sugar and the rest of the banana, sliced into coins; stir briefly to warm bananas. Carefully add the rum and flambee. Pour sauce over napoleon. Garnish with powdered sugar and mint sprigs.


4 cups granulated sugar
1 cup milk
1/2 stick margarine (don't use butter as it will sometimes scorch)
1/4 tsp. salt
1 tsp. vanilla
2 cups creamy peanut butter
2 cups marshmallow cream

Mix sugar, milk, margarine, and salt in saucepan and bring to a boil, stirring occasionally. After begins to boil, stir constantly until comes to a soft ball stage. Remove from heat and add vanilla and stir well. Add peanut butter and stir until no lumps appear any longer. Stir in marshmallow cream until no lumps appear. Pour into well greased 9x13" pan and allow to cool. Cut into bite size pieces and serve. Can be stored in air-tight container at room temperature for 3 days or up to 2 weeks in the fridge. Does not freeze well.

This is a lovely "palate cleanser" or intermezzo course when serving a sumptuous feast. It's also perfect as a light dessert.

1 cup sugar
2 ripe pears, peeled and cored
1 tablespoon lemon juice
1 vanilla bean, split lengthwise

Pear slices and fresh mint for garnish

In a small saucepan, combine sugar, 1 cup water and vanilla bean. Cook over high heat, stirring until the sugar dissolves, about 2 minutes. Pour the syrup into a bowl and let cool.

In a food processor, combine the pears and lemon juice. Purée until smooth, about 2 minutes. With the machine on, pour in syrup (with the vanilla bean removed).

Pour into an ice cream maker and process according to the manufacturer's instructions. If you don't have an ice cream maker, pour into a shallow pan and place in freezer until frozen. When frozen, run mixture through the food processor until smooth and serve. Garnish with pear slices and mint.
Makes about 3 cups.


1 1/4 cups pecans
1/2 cup unsalted butter
2 large eggs
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
48 soft and chewy caramels
confectioners sugar for decoration

In a food processor, pulse 1 1/4 cups pecans until just chopped; transfer to a small bowl. Put remaining 1/2 cup pecans and the sugar in food processor; pulse until nuts are finely ground. add butter and eggs; process until smooth. add flour, baking powder and salt; pulse just until blended. Scrape dough into a bowl. Heat oven to 350°F. With dampened hands, roll dough into 1 inch balls, then roll in the chopped nuts to coat. Place 1 inch apart on ungreased cookie sheet. Press a caramel in center of each. Bake 10 to 12 minutes or until edges are very lightly browned. Remove to wire racks to cool. If desired, dust with confectioners sugar.

Yield: 48 Store in airtight container at room temperature for 1 week or you freeze for up to 3 months.


1 cup unsalted butter; at room temperature
1 cup sugar
1/2 teaspoon vanilla
2 large eggs
2 3/4 cups flour
1/4 teaspoon salt
2 teaspoons mint extract
12 drops each green and red food color

1 1/2 cups confectioners sugar
about 1 1/2 tablespoons water
12 each red and green peppermint candies, crushed

In a large bowl with mixer on medium speed, beat the butter, sugar and vanilla until fluffy. Beat in eggs, one at a time. On low speed, gradually add the flour and salt; beat until just blended. Divide dough in half. Shape one half into a 6 inch disk; wrap and refrigerate. Stir the mint extract into other half and divide that half in half. Stir green food color into one half, red into the other (colors will be pale). Shape each into a 5 inch disk; wrap and refrigerate one hour until firm. Heat oven to 350°F. Cut uncolored dough into 12 each wedges. Cut each disk tinted dough in 6 equal wedges. On a lightly floured surface, roll 1 plain wedge and 1 tinted wedge into 15 inch long ropes (keeping the rest of the dough refrigerated). Place side by side. Cut crosswise in quarters. Holding ends of a plain and tinted strand, twist together from one end to the other (handle gently; dough is soft). Place one inch apart on ungreased cookie sheets. Repeat with remaining dough. Bake 11 to 13 minutes until edges are lightly browned. Remove to wire racks to cool.
Mix confectioners sugar and water in a small bowl until smooth, adding more water if needed until a glue like consistency. Dip about 1/2 inch of both ends of each cookie in sugar mixture, then in the crushed candies. Place on waxed paper to dry. Yield: about 48; store in airtight container at cool room temperature up to one week


1/4 cup butter
1 cup sugar
2 eggs, well beaten
1-1/2 cups very ripe persimmon pulp
2 cups flour
2 teaspoons baking powder
1/4 cup vanilla brandy or
1/4 cup brandy and 1 tablespoon pure vanilla extract
1 teaspoon ground coriander
1/2 cup pitted, chopped dates
1 cup toasted, coarsely chopped walnuts

Preheat oven to 350 degrees. Place a pan of water in the bottom of the oven to provide extra humidity.

Cream butter and sugar until light and fluffy. Add eggs and beat well. Incorporate the persimmon pulp, flour, baking powder, coriander, dates soaked in vanilla brandy and walnuts. Mix well. Pour into six buttered custard cups, a Bundt mold, or bread pans.

In small containers the puddings should be done in about 25 minutes, in a mold it may take nearly an hour. Add more water to the pan in the oven if necessary.

Serve warm with lemon sauce and vanilla-flavored whipped cream.

Note: You can make Persimmon Pudding ahead of time and store in the refrigerator. For additional flavor and to keep the pudding very moist, wrap it in a towel that is dampened with additional vanilla brandy. The pudding also freezes well.

Lemon Sauce

1/4 to 1/2 cup sugar
1 tablespoon corn starch
1 cup water
2 to 3 tablespoons butter
1/2 teaspoon grated lemon rind
1-1/2 tablespoons lemon juice (or more to taste)
1 teaspoon pure vanilla extract

Mix sugar and cornstarch in a medium, heavy-bottomed saucepan over medium heat. Add water in a slow, steady stream, stirring constantly until sugar is dissolved. Cook until thickened.

Remove from heat and stir in butter, lemon rind, lemon juice and vanilla. Taste and add more lemon juice if necessary. Serve warm over Persimmon Pudding slices.

(Samuel Culbertson Mansion, Louisville, KY)

10 to 12 slices of white bread, crust removed

Egg Mixture:
3 large eggs
2 cups half & half
1/2 cup granulated sugar
1 tsp. vanilla
a dash of ground nutmeg

8 oz. cream cheese
1/4 cup granulated sugar
1 egg
1 tsp. vanilla
16 oz crushed pineapple, you can also use cooked or canned apples, peaches or
apricot, etc.

First, arrange half of the bread in the bottom of a greased 11 by 7 glass baking dish. In a medium bowl, beat the eggs, half & half, sugar, and vanilla. Pour half of the egg mixture over the bread.

In a separate bowl, beat the filling ingredients, then pour the filling evenly over the bread on the bottom of the baking dish. Heap your pineapple (or other fruit)
over the filling.

Arrange the remaining bread over the fruit, and pour the rest of the egg mixture over the bread. Sprinkle with nutmeg. This must be covered and refrigerated overnight.

In the morning, bake covered in a 350° oven for 30 minutes. Then uncover and bake another 30-45 minutes or until puffy and golden brown. Serve warm with maple syrup.

We sometimes pull the Charlotte out of the oven 5 minutes before it is done and sprinkle on shredded coconut, then finish baking. After it's out of the oven, we sprinkle on powdered sugar. Cinnamon with the powdered sugar is good if you use cooked apples (which should be tart like Granny Smith's or the Charlotte will be too bland).


2 thick cut butterfly cut pork loin
1 slice ham
1 slice Swiss cheese
1/2 cup flour
2 eggs and a little water
1/2 to 1 cup bread crumbs salt and pepper to taste
1 cup cooking oil

Trim fat from pork and place between plastic wrap. Pound with meat hammer until it is thin. Place ham and Swiss cheese on one side, leaving enough space around edge to seal pocket. Fold over and seal edges with hammer. Mix flour and salt and pepper in a plate. Beat eggs and water (about 2 tablespoons) in another plate. I use the soup plates. Place bread crumbs on another plate. Be sure to do this in this order. roll pork in flour to make the egg stick, then in the egg mixture to make the bread crumbs stick. Then in the bread crumbs, being sure all the meat is covered. Heat oil in frying pan on medium heat. place cordon bleu in pan and cook about 5 minutes on each side. Serve with Spatzel, French fries or German Potato salad.


2 eggs, beaten
1/2 cup brown sugar, packed
1/4 cup honey
1 cup pumpkin puree
1 tablespoon pure vanilla extract
2 cups flour
1 teaspoon cinnamon
1/2 teaspoon each salt, baking powder, and ginger
1/4 teaspoon each allspice and cloves
1 cup chopped, toasted pecans

Preheat oven to 350 degrees. Butter a 13x9x2 inch pan
Cream together eggs, butter, sugar, honey, pumpkin and vanilla extract.

In a separate bowl, stir together flour, cinnamon, salt, baking soda, ginger, cloves and allspice. Slowly add dry ingredients to creamed mixture, stirring just to combine. Fold in pecans. Pour batter into pan.

Bake about 25 minutes, or until toothpick inserted in center comes out clean. Place on a wire rack and cool completely in the pan.

Spread cool brownies with vanilla frosting, then allow to set. If necessary, chill until set, then cut into bars.

Vanilla Frosting

3 ounces of cream cheese, softened
1 teaspoon cream or milk
1 tablespoon pure vanilla extract
2-1/2 cups powdered sugar.

Cream together ingredients, gradually adding sugar. Add more milk or cream if necessary to bring to easy-mixing consistency.


1 cup all-purpose flour
1/3 cup sugar
1/2 tsp. salt
2 1/2 tsp. baking powder
1 cup Instant Ralston cereal, or 3/4 cup of the Instant Ralston
1 egg, beaten
3/4 cup milk
1/4 cup vegetable oil

Preheat oven to 400 degrees. Grease 12 medium-sized muffins cups. Stir
together the flour, sugar, salt, baking powder and Ralston. Combine egg, milk and vegetable oil. Add all at once to the dry ingredients. Stir only until moistened. DO NOT OVER-MIX. Fill muffin tins approx. 2/3rds full. Bake for 20 minutes or until lightly browned. Remove from tins immediately.


2 (8-ounce packages) cream cheese -- softened
1/2 cup sugar
2 tablespoons all-purpose flour
1 egg white
2 teaspoons grated lemon peel

4 to 4 1/2 cups all-purpose flour
1/2 cup sugar
1 package Fleischmann's(r) Rapid Rise Yeast
1/2 teaspoon salt
1/2 cup butter -- cut into pieces
1/3 cup milk
1/4 cup water
3 eggs
1 cup sliced almonds -- toasted
1 cup raspberry or cherry jam or preserves

Prepare Cheese Filling: In medium bowl, combine 2 (8-ounce) packages cream
cheese, softened, 1/2 cup sugar, 2 tablespoons all-purpose flour, 1 egg white and 2 teaspoons grated lemon peel. Beat with electric mixer until smooth. reserve. In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt.

Heat butter, milk and water until very warm (120º to 130ºF). Butter does not need to melt. Stir into dry ingredients. Stir in eggs, 3/4 cup almonds and additional 2 1/2 to 3 cups flour to make stiff batter. Cover; let rest 10 minutes. Spoon 1 cup batter into each of two (9-inch round) greased spring-form pans. Grease top of batter to prevent sticking; evenly spread batter in pans. Reserve.

Stir 1/4 to 1/2 cup flour into remaining batter to make soft dough; knead on lightly floured surface until smooth and elastic, about 3 to 5 minutes. Divide dough into four equal pieces; roll each to 30-inch rope. Twist two ropes together; pinch ends to seal. Repeat with remaining ropes. Place one twist in each pan, forming a
border around edge of batter; pinch ends together to seal. Spread half of Cheese Filling in center of each. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Bake at 350 degrees F for 40 to 45 minutes or until done. Cool 5 minutes in pans on wire rack. Remove sides of pans; cool completely. In small saucepan, warm raspberry jam; evenly spread over Cheese Filling. Decorate with remaining almonds.

(Bauer Haus B&B, Harrodsburg, KY)

This recipe is a favorite at many B&Bs as its easy to prepare and delightful to the taste buds. However, many guests are concerned about lowering fat in their diet.
Following is both the original and low-fat versions of Rosie's Eggs.

5 eggs OR 5 egg substitutes
1/4 cup all purpose flour
1/4 tsp. baking powder
2 Tbsp melted butter OR 2 Tbsp liquid "Butter Buds"
1 cup cottage cheese OR 1 cup non-fat cottage cheese
2 cups shredded Monterey Jack cheese
1 4-oz. can chilies (chopped green)

Mix eggs, flour, baking powder, and melted butter together. Add the cheeses and chilies, stir to mix. Pour into a greased OR sprayed round quiche or pie plate. You can use the olive oil flavored vegetable spray or regular vegetable spray.

Bake 350 degrees for 30 minutes or until slightly browned on top and "puffed" up. Let stand 5 minutes before serving. Serve with salsa and/or sour cream. The
non-fat sour cream is fine.

Instead of serving with bacon, use Canadian bacon or lean ham or non-fat turkey sausage. Serves 4-6


1/4 cup Heavy Whipping Cream
8 ounces Bittersweet Chocolate -- 1/4 inch pieces
6 tablespoons Unsalted Butter -- cut into pieces
1/3 cup Unsweetened Cocoa

Dipping Chocolate:
10 ounces Bittersweet Chocolate -- 1/4" pieces

In a small saucepan, bring the cream to a simmer. Remove from the heat and
stir in the chocolate and butter. In a medium sized skillet bring 1/2 inch water to a slow simmer. Set the saucepan in the skillet over low heat. Stir mixture just until chocolate has completely melted. Remove from the heat.

Pour the chocolate mixture into a shallow bowl. Cool. Cover and refrigerate
until firm (at least 2 hours).

(See Dipping Chocolate for Truffles at this point to decide what to do with
them next)

Pour cocoa into a pie plate. Line an airtight container with waxed paper. Dip a melon baller or small spoon into a glass of warm water and quickly scrape across the surface of the chilled truffle mixture to form a rough 1 inch ball. Drop the ball into the cocoa. Repeat with the remaining truffle mixture.

Gently shake the pie plate to coat truffles evenly. Transfer the truffles to the prepared container, separating the layers with additional waxed paper. Cover tightly and refrigerate up to 2 weeks, or freezer up to 3 months.

Dipping Chocolate for Truffles:
Line a baking sheet with waxed paper. Form the truffles and place on the prepared baking sheet. (Do not coat with cocoa if you are dipping them.) Freeze, uncovered at least 2 hours.

Melt the chocolate in a double boiler over hot, but not boiling water. Stir the chocolate occasionally until smooth. Remove the truffles from the freezer. Drop one ball into the melted chocolate. Twirl briefly with a fork to coat. Lift the truffle with the fork and drain over the saucepan. Return to the baking sheet. Repeat with the remaining truffles. Place the baking sheet in the refrigerator and allow the chocolate coating to set, approximately 1 hour. Place truffles in a waxed paper-lined airtight container. Store up to 2 weeks in the refrigerator or up to 3 months in the freezer.

Pepperidge Farm (r)

1 pkg. (10 oz.) spinach, torn into bite-size pieces
4 slices bacon, cooked and crumbled
2 hard-cooked eggs, sliced (optional)
3/4 cup blue cheese salad dressing
1 cup Pepperidge Farm (r) Generous Cut Cracked Pepper & Parmesan Croutons

TOSS spinach, bacon, eggs and dressing in large bowl until evenly coated. Top with croutons. Serves 6.

Cooking Technique:
The picture that comes to mind when we use the term "hard boiled" is far from pretty. And eggs that have been hard-boiled will undoubtedly have that unattractive green ring around the yolk.

Although absolutely harmless, that green sulfur ring around the yolk spoils the look of a hard-cooked egg, and indicates that the egg has cooked too long. That's why many chefs refer to eggs as "hard-cooked" instead of hard-boiled.

* To hard cook eggs, cover eggs in a large deep saucepan with enough cold water to cover by an inch. Set the pan over high heat, bring it just to a boil, cover the pan, turn off the heat and let the eggs rest in this hot bath for 12 minutes.

* Immediately drain off hot water and run cold water over eggs for several minutes to promote cooling. You'll want to peel the eggs immediately, as they're much easier to peel when freshly cooked.

* Crack each egg gently, starting at the wider end, cracking all over. Starting with
the wider end, gently pull the shell from the egg. Try to remove the chalazae (the
opaque white layer that is the membrane between the egg white and the shell) along with the shell.

* As you peel each egg, return to a bowl of cold water to cool thoroughly. Remove eggs from water, pat dry with paper towels, use immediately or cover and refrigerate for up to 3 days.

There are endless ideas for using the versatile hard cooked egg:
- Egg salad tucked in pita bread halves with chopped olive
- Deviled eggs topped with tiny shrimp, minced dried tomato, or slivered almond
- Minced white and sieved yolk garnish on a green salad
- BLT embellished with sliced hard cooked egg
- Bean salad with chopped hard cooked egg
- Cheese sauce with hard cooked egg served over hot biscuits


1 cup grated raw carrot
1 cup grated raw potato
1 cup flour
1 cup sugar
1/2 cup raisins
1/2 cup currants
1/2 cup butter OR 1 cup suet
1/2 tsp each cloves, cinnamon and nutmeg
1 tsp baking soda mixed with half the potatoes.

Cream butter and sugar, add carrots and half the potatoes. Sift dry ingredients together and stir in slowly. Then add well-floured fruit. Last of all stir in the potato-soda mixture.

Steam for three hours in a covered bowl* or pudding mold. Do not let water go off the boil and check periodically to ensure pot does not boil dry.

Serve with hard sauce:
1/3 cup butter
1 cup confectioner's sugar
3/4 tsp vanilla
1 Tbsp cream

Cream butter, beat in icing (confectioner's) sugar, gradually. Beat until fluffy. When thoroughly combined, add vanilla and cream. Put into serving bowl and chill well.

*For those who have not steamed a pudding before, cover the bowl with foil or waxed paper and tie string around to secure the covering. Tie is so that two loops of string can be used to lift the bowl from the pot, if a close fit. The British have pudding molds that have snug fitting lids with a handle.

(Myrtledene B&B, Lebanon, KY)

1 cup ricotta cheese
3 Tbsp powdered sugar
1 Tbsp vanilla extract
16 diagonal slices (1/3 inch) French or Italian bread
2 large eggs
1 cup milk
l 1/2 Tbsp butter
2 cups strawberries, hulled and sliced
Strawberry syrup

Stir together ricotta cheese, powdered sugar, and vanilla until smooth. Spread 8 bread slices with mixture and top with remaining slices, as with a sandwich. Mix together beaten eggs, and milk. Melt butter in frying pan over medium to medium-high heat. Dip ricotta sandwiches in egg mixture. Fry until golden brown on both sides, about 5 minutes in all. Remove onto plate and garnish with
strawberries. Top with syrup. Serves 4-8.

(Inn at the Park, Louisville, KY)

3/4 cup unsalted butter
1 cup sugar
1 egg
1/4 cup molasses
2 tablespoons water
1 tablespoon orange juice
2 teaspoons baking soda
1 teaspoon ground cinnamon
3/4 teaspoon ground cloves
3/4 teaspoon ground ginger
1/4 cup cocoa
1/4 teaspoon salt
1 cup raisins
2 1/3 cup flour
1/3 cup sugar for rolling cookies

Heat oven to 350 degrees. Using an electric mixer, beat the butter with the sugar until smooth. Add egg, molasses, water and orange juice and beat until blended.
On low speed, beat the flour, baking soda, cinnamon, cloves, ginger, cocoa and salt just until blended. Add raisins and stir into batter. Refrigerate dough for two
hours, then divide into fourths. On a lightly floured surface, roll each piece into a rope. Cut into 3/4 inch pieces and roll into balls. Roll balls in sugar and place
on cookie sheet. Flatten with the bottom of a glass, dipping it into the sugar if it sticks to dough. Bake 10 to 12 minutes. Cool on rack.

by Todd Wilbur Serves 4.

Nestled between slick, full-page ads, on page 7 of the huge 19-page spiral-bound menu from The Cheesecake Factory, is a list of fabulous appetizers that includes this southwestern-style crowd pleaser. Hand-formed tamale cakes are arranged on fresh salsa verde, topped with sour cream and a creamy southwestern sauce, with a fresh avocado and cilantro garnish. It's great stuff. And, while the ingredients list below may seem intimidating at first, the sauces are very simple to make, and I assure you the work you put into this dish will be well-rewarded. Keep in mind that the flavors in the sauces develop after setting for a bit so you can prepare them all ahead of time and let them chill in the fridge until chow time.

Salsa Verde
2 tomatillos, chopped (remove papery skin)
1 4-ounce can mild green chilies
1 green onion
2 tablespoons fresh cilantro
1 1/4 teaspoons granulated sugar
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Southwestern Sauce
1/2 cup mayonnaise
1 teaspoon white vinegar
1 teaspoon water
3/4 teaspoon granulated sugar
1/2 teaspoon chili powder
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon onion powder
dash salt
dash garlic powder

Tomato Salsa
1 medium tomato
1 tablespoon minced Spanish onion
1 tablespoon fresh cilantro, minced
1/4 teaspoon lime juice
1/2 small fresh jalapeno, minced
dash salt
dash ground black pepper

1 1/2 cups frozen sweet corn
1/2 cup (1 stick) butter, softened
3 tablespoons granulated sugar
1/8 teaspoon salt
1/2 cup corn masa (corn flour)
2 tablespoons all-purpose flour

1/4 cup sour cream
1/2 avocado, chopped
2 tablespoons fresh cilantro, coarsely chopped

1. Prepare salsa verde by combining all ingredients (tomatillos, green chilies, green onion, cilantro, sugar, cumin, salt, and pepper) in a food processor on high speed. Cover and chill.
2. Prepare tomato salsa by combining all ingredients (diced tomato, onion, cilantro, lime juice, jalapeno, salt, and pepper) in a small bowl. Cover and chill.
3. Prepare southwestern sauce by combining all ingredients (mayonnaise, vinegar, water, sugar, chili powder, paprika, cayenne, onion powder, salt, and garlic powder) in a small bowl. Cover and chill.
4. Preheat oven to 400 degrees.
5. Prepare the tamale cakes by chopping 1 cup of the frozen corn in a food processor until it's coarsely pureed. Combine pureed corn with softened butter, sugar, and salt. Blend well with electric mixer until smooth.
6. Add masa and flour and blend well. Mix in the remaining 1/2 cup of frozen corn kernels by hand.
7. Measure 1/2 cup portions of the mixture and form it into 3-inch wide patties with your hands. arrange the patties on a baking sheet and bake for 25 to 30 minutes or until the cakes are browned on the bottom. Carefully flip all cakes with a spatula and bake for an additional 5 to 7 minutes or until other side is browned.
8. While the cakes are baking, spoon a portion of the salsa verde onto a plate or platter (you may want to heat up your plate in the oven for a bit to help warm the sauce). You'll need to use enough salsa verde to coat the entire plate -- it should be about 1/4-inch deep. Arrange the tamale cakes side-by-side on the salsa verde. Spoon a dollop of sour cream onto each tamale cake. Drizzle the southwestern sauce over the cakes in a criss-cross pattern (use a squirt bottle if you've got one -- see "Tidbits"). Spoon some tomato salsa over the cakes, followed by the chopped avocado. Finish off the plate by sprinkling the coarsely chopped cilantro leaves over the top. (http://www.topsecretrecipes.com)

Save your empty plastic mustard or ketchup bottles to use in recipes such as this one. Use the squirt bottle to drizzle the southwestern sauce over your dish to give it that slick professional look. And if you want to cut out some of the fat in the sauce, you can easily substitute light mayo for the regular stuff.

You'll find tomatillos in the produce section, usually near the tomatoes or peppers. Be sure to remove the papery skin before using them.

As for corn masa, or corn flour; you'll find that in the baking aisle by the other flours or where the Mexican foods are stocked.


6 pounds sweet potatoes
1 tablespoon cane syrup
1/3 cup non-fat sweetened condensed milk
2 sticks butter, softened
2 tablespoons light brown sugar
1/2 orange, juiced
1 lemon, zested
1/2 lemon, juiced
1/4 teaspoon cinnamon sugar
Pinch ground nutmeg
1 cup raisins
2 cups pecans, chopped
8 ounces (about 6) large pralines, broken

Italian Meringue, recipe in this collection

Bake sweet potatoes in a preheated 350 degree oven for 1 hour until fork tender.
Remove peels. In the bowl of an electric mixer, combine potatoes, cane syrup, condensed milk, butter and brown sugar. Add the orange juice, lemon zest and juice.

Blend thoroughly with the paddle attachment until smooth. Sprinkle in the cinnamon sugar, nutmeg, raisins and pecans. Finally, remove the bowl from the mixer and add the pralines; fold gently through the mixture. Transfer mixture to a 2 1/2 quart glass baking dish. Bake in a preheated 350 oven for 20 minutes. Top with meringue. Return to oven and broil 7 minutes until the meringue is golden brown. Yield: 12 servings

Swanson (r)

3 cups uncooked corkscrew pasta
2 cups broccoli flowerets
2 medium carrots, sliced
1 can Campbell's(r) 98 percent Fat Free Cream of Broccoli Soup
1 can (14 oz.) Swanson(r) Chicken Broth (1 3/4 cups)
1/2 tsp. garlic powder
1/8 tsp. pepper
2 cups cubed cooked turkey
1/4 cup grated Parmesan cheese

COOK pasta according to pkg. directions, omitting salt. Add broccoli and carrots for last 5 min. of cooking time. Drain.

MIX soup, broth, garlic, pepper, turkey and pasta mixture in saucepot. Heat through. Sprinkle with cheese. Serves 5.

Makes 4 sandwiches

Goat Cheese Spread:

10 to 11 ounces soft creamy goat cheese
2 teaspoons minced garlic
3 tablespoons chopped, pitted Nicoise or Kalamata olives
21/2 tablespoons chopped fresh basil or 21/2 teaspoons dried
21/2 teaspoons chopped fresh thyme or scant 1 teaspoon dried
1 teaspoon freshly ground black pepper
1 tablespoon drained chopped capers


8 1/2-inch-thick slices crusty country French bread, lightly toasted
8 to 10 ounces thinly sliced roast turkey
1 7-ounce jar roasted red peppers, drained, rinsed and patted dry
1 1/3 cups loosely packed mesclun or mixed baby greens, cleaned and dried
1 teaspoon lemon juice
2 teaspoons olive oil
Salt and freshly ground black pepper

To make spread: In nonreactive bowl, combine cheese, garlic, olives, basil, thyme, pepper and capers and mix well. (Spread can be made 1 day ahead, covered and refrigerated.) To make sandwiches: Spread all the bread slices evenly on one side with goat cheese mixture. (Depending on size of slices, you may not need to use all of the spread. Save extra for another use. It's good spread on crackers or stuffed into cherry tomatoes.)

Arrange turkey on 4 slices. Use just enough red peppers to make an even layer on top of turkey. (You may not need to use all of the peppers. Save extra for another use.)

Toss greens with lemon juice and olive oil, and season generously with salt and pepper. Divide greens and mound on top of peppers. Cover sandwiches with remaining bread slices (with cheese side down). Cut each sandwich in half and skewer halves with toothpicks. Serve immediately.


1 1/2 pounds broccoli*
1/4 cup margarine or butter
1/4 cup all-purpose flour
1/8 teaspoon ground nutmeg
1 1/2 cups chicken broth
1/2 cup Parmesan cheese -- grated
2 tablespoons dry white wine OR 2 tablespoons chicken broth
1/2 cup whipping (heavy) cream
3/4 pound cooked turkey breast -- (6 large slices, 1/4 inch thick)
1/2 cup Parmesan cheese -- grated

Prepare and cook broccoli until crisp-tender.

Melt margarine in 1-quart saucepan over medium heat. Stir in flour and nutmeg. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in broth. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in 1/2 cup cheese and the wine.

Beat whipping cream in chilled small bowl on high speed until stiff. Fold cheese sauce into whipped cream.

Place hot broccoli in ungreased rectangular baking dish, 11 × 7 × 1 1/2 inches. Top with turkey. Pour cheese sauce over turkey. Sprinkle with 1/2 cup cheese.

Set oven control to broil.

Broil with top 3 to 5 inches from heat, about 3 minutes, or until cheese is bubbly and light brown. Yield: 6 servings.


Madeleines are the quintessential French tea cake, with a crisp exterior and a dense cake-like texture. If you enjoy serving beautiful desserts, it is worth investing in madeleine molds.

A couple of tips: Although you can make Madeleines with regular melted butter, the clarified butter makes the cakes crisper and also easier to unmold. About 2 sticks of butter will yield 3/4 cup clarified butter. Also, the batter must be chilled almost solid to produce the hump in the middle of the cake, the hallmark shape of a Madeleine.

You can chill the batter overnight, covered with plastic wrap. Be certain to wipe off the molds and rebutter them if you are using the molds more than once while making the recipe.

And finally, make certain that the oven is preheated before placing tins in to bake.

Madelaines are best served slightly warm. Store in airtight jars or tins (assuming there's any leftover).

3 extra large eggs at room temperature
3/4 cup sugar
1/2 teaspoon ground vanilla beans (or 1 teaspoon pure vanilla extract)
2 vanilla beans, split
2 teaspoons grated lemon zest
1/4 teaspoon fresh lemon juice
1-1/3 cups sifted unbleached flour
3/4 cup clarified unsalted butter

3/4 cup powdered sugar mixed with 1/2 teaspoon ground vanilla beans

In a small saucepan, combine 1/2 cup of the butter with the 2 vanilla beans. Gently steep over low heat for 10 minutes to release the aromatic oils; do not boil.

Remove from the heat, and set aside to infuse for 30 minutes. Remove beans from butter, wipe off, and save for another use.

In a large bowl, whisk the eggs with the sugar until light colored and thick enough that it falls in ribbons. Beat in the lemon zest, lemon juice, and ground vanilla beans.

Fold flour into eggs, using a rubber spatula. Fold in the 1/2 cup flavored butter until just incorporated, don't over-fold. Cover bowl with plastic wrap and chill in the refrigerator for at least an hour.

Preheat the oven to 425 degrees. Using a small pastry brush, grease two 12-form Madeleine molds with 2 tablespoons of melted clarified butter, spreading evenly.

Refrigerate the molds until the butter is set, about 10 minutes.

Spoon rounded spoons of the batter into the center of the molds. Do not smooth batter and fill each mold only about 2/3 full.

Bake in the center of the oven for 5 minutes, then reduce heat to 375 degrees and bake for 7 to 10 minutes. The Madeleines should be gold in the center and browned around the edges.

Remove from the oven and sharply rap the mold against a surface to loosen them. Turn out, and cool slightly on a wire rack. When Madeleines are still slightly warm, dust with vanilla-scented powdered sugar. Divine!

Will make about 2 dozen 3-inch cakes or 3 dozen 2-inch cakes.


3 cups half-and-half cream, divided
2/3 cup vanilla baking chips
1 cinnamon stick (3 inches)
1/8 tsp ground nutmeg
1 tsp vanilla extract
1/4 tsp almond extract
Ground cinnamon optional

In a saucepan, combine 1/4 cup cream, vanilla chips, cinnamon stick and nutmeg. Stir over low heat until chips are melted; discard cinnamon. Add
remaining cream; stir until heated through. Remove from the heat, add extracts. Sprinkle each serving with ground cinnamon if desired. 4 servings.


8 ounces asparagus spears
4 ounces pancetta, cut into small dice
12 ounces whole-wheat trenette (see note) or fettuccine
1/2 cup extra-virgin olive oil
12 ounces skinned and boned smoked chicken breast, torn into chunks
Fresh thyme leaves
1/2 cup chicken stock or broth
Salt and pepper to taste
8 ounces smoked mozzarella cheese, cut into 1/2-inch dice

Cook asparagus in boiling, salted water until just tender, about 5 to 7 minutes, depending on size of stalks. Plunge into cold water to stop cooking. Pat spears dry and cut them into 11/2-inch pieces. Cook pancetta in a small pan until golden; drain on a paper towels. Cook pasta to al dente (tender but firm to the bite) and drain. In a sauté pan large enough to hold the pasta, combine olive oil, chicken, asparagus, pancetta, thyme and stock. Heat through on medium-high heat and season with salt and pepper. Add pasta to the pan and heat thoroughly on medium heat, tossing frequently. When ready to serve, add cheese and toss until it begins to melt. Portion into 6 bowls and serve. Note: Trenette is a narrow, thick kind of flat egg noodle; it's available in specialty food stores.


In a large sauce pan, melt 1 square of butter. (1/4 lb)

Sauté the following:
2 Tablespoons of minced garlic (the bottled type is fine)
1 medium minced onion
2 leeks that have been topped, halved, thinly sliced, and washed thoroughly
1 cup minced mushroom pieces (optional)
2 small to medium zucchini that have been finely shredded.

Sauté all of this, until a green broth/liquor form in the pan.

1 can chicken broth (or your own chicken stock)
1 can cream of chicken soup
1 can cream of mushroom soup
1 pint heavy cream
1/2 soup can of milk, if you need to thin the soup
Salt and pepper to taste
1 jar Kraft Grated Parmesan Cheese (appx 16 oz)

About 10 minutes before serving, add cheese. Heat over low heat, stirring constantly so it doesn't stick or burn.








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