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

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Recipes from Spike & Jamie

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Contents Disk 281

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).











































NETFOOD 12 18 01































Makes 48 small bars


2 tablespoons butter or stick margarine (see note)

3 tablespoons fat-free sour cream

3 tablespoons chocolate syrup

1 181/4-ounce package Pillsbury Moist Supreme Devil's Food Cake Mix

3/4 cup butterscotch chips

3/4 cup semisweet chocolate chips

1 cup sweetened coconut

3/4 cup chopped pecans or walnuts

1 14-ounce can fat-free sweetened condensed milk (not evaporated milk)


Preheat oven to 350 degrees. Coat a 9-by-13-inch thick metal baking pan with nonstick cooking spray.


Heat butter in microwave in 1-cup glass measure on lowest setting just until melted (about 30 seconds). Stir sour cream and chocolate syrup into the glass measure with the melted butter; mix until smooth.


Put cake mix in a large mixing bowl. Drizzle butter mixture over the top and beat on low until cake mix is nicely moistened but still crumbly (about 30 seconds). Press evenly in bottom of prepared pan.


Sprinkle the top evenly with butterscotch chips, chocolate chips, coconut and nuts. Pour sweetened condensed milk evenly over all ingredients.


Bake until light golden brown (about 30 minutes). Cool completely. Cut into bars.


Note: Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.




2 1/2 cups sugar

1 1/2 cups water

1 tablespoon lemon juice

1 pound pecans -- chopped

1/4 cup sugar

1/2 teaspoon cinnamon

1/8 teaspoon nutmeg

1 pound filo dough

1 cup butter -- melted

Prepare syrup first: bring to boil 2-1/2 cups sugar and water; add lemon juice. Simmer until it is a pale yellow color. Syrup should be thick and cold when poured over hot Baklava.

Mix nuts, 1/4 cup sugar, and spices; set aside. Butter 9" x 13" cake pan thoroughly. Keep filo pastry covered with a damp tea towel while working with individual sheets. Layer sheets in baking pan, one at a time, brushing each layer with melted butter. After layering six or so, begin alternating layers of filo pastry with nut mixture. Brush one layer with butter and sprinkle the next with 1/2 cup nut mixture. Continue to alternate buttered layers and nut-covered layers until all but ten of the sheets have been used. Layer the last ten sheets as you did the bottom six, brushing each with butter. Bake at 325 degrees for 1-1/2 hours.


Remove from oven and let cool for five minutes. Score pastry into diamond shapes about 1-1/2" X 2". Pour cold syrup over hot pastry. Allow to cool to room temperature before cutting and removing from pan. RF4RP



Makes 2 dozen cookies


Store these little pastries filled with sunny lemon curd in the refrigerator until you are ready to serve them.


1/4 cup butter (1/2 stick; no substitutions)

1 teaspoon grated lemon peel

1/4 cup lemon juice

2/3 cup granulated sugar

2 eggs

Cream-Cheese Pastry (recipe follows)


Melt butter in the microwave oven on medium power. In a bowl, whisk lemon peel, lemon juice, sugar and eggs. Beat in butter until well-combined.


Place lemon mixture in top of a double boiler over simmering water and cook, stirring often, until thickened and smooth (about 10 to 15 minutes). Remove top of double boiler to a wire rack and let filling cool until it is barely warm to the touch.


Preheat oven to 350 degrees.


Divide Cream-Cheese Pastry evenly into ungreased 13/4-inch muffin pans, using your fingertips to press pastry uniformly into each cup. Pierce each pastry shell in several places with a fork.


Bake until pastry shells are golden brown (18 to 20 minutes). Cool in pans on wire racks.


Fill pastry shells with lemon filling. Remove tarts from pans and serve either at room temperature or chilled.


Cream-Cheese Pastry


1/2 cup butter, softened (1 stick; see note)

1 3-ounce package cream cheese, softened

2 tablespoons powdered sugar

1 tablespoon brandy

11/4 cups all-purpose flour


In a mixer bowl, combine butter, cream cheese and powdered sugar; beat until light and fluffy. Blend in brandy. Gradually add flour, mixing until dough is smooth.



A drizzling of caramel and a sprinkling of cashews make these melt-in-your-mouth cookies irresistible. Source: Better Homes and Gardens


4 egg whites

1 teaspoon vanilla

4 cups sifted powdered sugar

1/4 teaspoon cream of tartar

2 cups chopped cashews or mixed nuts

12 vanilla caramels, unwrapped

2 teaspoons milk


1. In a large mixing bowl allow egg whites to stand at room temperature for 30 minutes. Meanwhile, grease a cookie sheet; set aside.


2. Add vanilla and cream of tartar to egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add the powdered sugar, about 1/4 cup at a time, beating on medium speed just until combined. Beat for 1 to 2 minutes more or until soft peaks form. (Do not continue beating to stiff peaks.) Using a spoon, gently fold in the cashews or mixed nuts.


3. Drop egg white mixture by rounded teaspoon about 2 inches apart onto prepared cookie sheet. Bake cookies in a 325 degree F oven about 15 minutes or until edges are very lightly browned. Transfer cookies to a wire rack; cool.


4. In a small saucepan combine the caramels and milk. Heat and stir over low heat until the caramels are melted. Place cookies on a wire rack over waxed paper. Drizzle caramel mixture over cookies. If desired, sprinkle with additional chopped cashews or mixed nuts. Let stand until caramel mixture is set. Makes 60 cookies.


Make Ahead Tip: Prepare meringues but do not drizzle with caramel. Place in airtight storage container with waxed paper between layers. Seal, label, and store up to 3 days. Drizzle with caramel mixture before serving.



Makes 6 servings

1 pound Monterey jack cheese

1 3-ounce package cream cheese

4 tablespoons butter, plus a little more to grease the dish

1 9-ounce can mild green chilies

6 eggs

1 cup milk

1 teaspoon salt

1 cup cottage cheese

11/2 teaspoons baking powder

1/2 cup cornmeal


Preheat the oven to 350 degrees. Butter a 21/2-quart baking dish.


Grate the jack cheese and set aside. Cut the cream cheese into small pieces and set aside. Melt the butter and set aside. Drain the canned chilies and cut them into 1/4-inch pieces.


Beat the eggs in a large bowl until they are well-blended and a uniform color.

Add the milk, salt, cottage cheese, jack cheese, cream cheese, butter, chilies, baking powder and cornmeal to the beaten eggs. Briskly stir until all the ingredients are well-mixed.


Pour the mixture into the prepared baking dish and bake for 35 minutes. Test for doneness by inserting a skewer or table knife into the center of the dish. If the blade comes out free of uncooked egg, the dish is done. If not, bake a few minutes longer and test again.




3 cups Flour

4 Tbsp. Sugar

1 1/2 tsp. Salt

4 Tbsp. Unsweetened Cocoa Powder

1/2 cup Miniature Chocolate Chips

2 1/4 tsp. Active Dry Yeast

Place chocolate chips into a small zip baggie and set aside. Do the same with yeast, or set aside a prepackaged envelope of yeast. Mix and place the remaining ingredients into a quart sized jar. Lay baggies of chocolate chips and yeast on top of mix and apply lid. To make the bread later, you will need the following additional ingredients:

1 1/8 cup Water

1 Egg, beaten

1/2 tsp. Vanilla

Place all ingredients into bread pan, in the order recommended by manufacturer of your bread maker. Insert the bread pan into the bread maker, and select "White", desired color, rapid or normal baking cycle and loaf size. Select delay option, and press Start. Add chocolate chips at the beep.

Note: For a different flavor, try using Mint Chocolate Chips, and/or Mint extract in place of Vanilla.



Chocolate modeling clay is made by combining melted chocolate and light corn

syrup. American pastry chefs invented the recipe and have been using this

delicious edible clay to make garnishes and unique decorations. Here is

their secret!

10 ounces of chocolate (chopped chunks or chips)

1/3 cup light corn syrup

Melt the chocolate in a microwave for 1 minute. Stir. If the chocolate is

not completely melted, return to the microwave for 30 seconds at a time and

stir until smooth. When the chocolate is melted, add the corn syrup and

blend. Pour the mixture onto a waxed paper sheet. Spread the chocolate

with your fingers until it's about 1/2 inch thick. Cover loosely with waxed

paper and let it stiffen for at least a couple hours or overnight. The

chocolate will become very pliable.



For these fudgy treats, you spread the frosting on the cookie before baking. Just be sure to use real chocolate (not imitation) because a not-so-real product won't bake properly. Source: Better Homes and Gardens


1-1/2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1/2 cup butter or margarine

1 cup sugar

1/4 teaspoon salt

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1 egg

1-1/2 teaspoons vanilla

48 undrained maraschino cherries (about one 10-ounce jar)

1 6-ounce package semisweet chocolate pieces

1/2 cup sweetened condensed milk


In a mixing bowl combine flour and cocoa; set aside. In a large mixing bowl beat the butter or margarine with an electric mixer on medium to high speed about 30 seconds or until softened. Add sugar, salt, baking powder, and baking soda. Beat until well combined. Add egg and vanilla. Beat well. Gradually beat in the flour mixture.

Shape dough into 1-inch balls; place on ungreased baking sheet. Press down center of each ball with thumb. Drain maraschino cherries, reserving juice. Place a cherry in the center of each cookie. In a small saucepan combine the chocolate pieces and sweetened condensed milk; heat until chocolate is melted. Stir in 4 teaspoons of the reserved cherry juice.


Spoon about 1 teaspoon of the frosting over each cherry, spreading to cover cherry. (Frosting may be thinned with additional cherry juice, if necessary.)

Bake in 350 degree F. oven about 10 minutes or until done. Remove to wire rack; cool. Cover and store at room temperature up to 2 days. Makes 48 cookies.



4 ounces Semisweet chocolate -- (broken in pieces)

1/2 cup Butter or Margarine -- (softened)

1/2 cup Sugar

1/4 cup Brown Sugar -- (packed)

1 Egg

2 cups Flour

1/4 cup Sour Cream

1/2 teaspoon Baking Powder

1/8 teaspoon Baking Soda

1/2 teaspoon Salt

1 teaspoon Vanilla

1/4 teaspoon Peppermint Extract

Melt the chocolate in a double boiler over hot, not boiling water. Stir

occasionally until the chocolate is smooth. Set aside.

In a large mixing bowl, cream the butter, sugar and brown sugar until

fluffy. Add the egg and sour cream, mixing well. In a separate bowl,

combine the flour, baking powder, baking soda and salt. Gradually add the

flour mixture to the large mixing bowl and mix well.

Divide the dough in half. To one half, add the melted chocolate and the

vanilla. To the other half, add the peppermint extract. Cover both bowls

of dough and chill for one hour.

Roll the chocolate dough between sheets of waxed paper to form a 15 x 8-1/2

inch rectangle, 1/8 inch thick. Repeat with the peppermint dough. Place

the rectangle of peppermint dough on top of the chocolate dough rectangle.

Trim edges to make a neat rectangle. Roll tightly, jelly-roll style,

beginning with the long side. Wrap in waxed paper and chill 1 hour.

Preheat the oven to 375 degrees F. Slice the dough roll into 1/4 inch thick

slices. Place the rounds on an ungreased cookie sheet. Bake 6 to 8

minutes, or until the peppermint sections of the cookies are light golden

brown. Let cool for 1 minute on the cookie sheet, then transfer to a wire

rack to cool completely. Store in a tightly covered container. RF4RP



These striped cookies go as well with a glass of milk as they do with a demitasse of espresso. Source: Better Homes and Gardens


1/2 cup butter

1/2 cup shortening

1 cup sugar

1/2 teaspoon baking soda

1/8 teaspoon salt

1 egg

2 tablespoons milk

1 teaspoon vanilla

3 cups all-purpose flour

1/3 cup semisweet chocolate pieces, melted and cooled

1/2 cup finely chopped nuts

1/2 cup miniature semisweet chocolate pieces

1/4 teaspoon rum flavoring


In a mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking soda, and salt; beat until combined. Beat in the egg, milk, and vanilla. Beat in as much of the flour as you can with the mixer. Stir in remaining flour.


Divide dough in half. Knead the melted chocolate and nuts into half of the dough. Knead the miniature chocolate pieces and rum flavoring into the other half of dough. Divide each portion of dough in half.


To shape dough, line the bottom and sides of a 9x5x3-inch loaf pan with waxed paper or clear plastic wrap. Press half of the chocolate dough evenly in pan. Top with half of the vanilla dough, the remaining chocolate dough, and the remaining vanilla dough, pressing each layer firmly and evenly over the preceding layer.

Invert pan to remove dough. Peel off waxed paper or plastic wrap. Cut dough crosswise into thirds. Slice each third crosswise into 1/4-inch-thick slices. Place cookies 2 inches apart on an ungreased cookie sheet.

Bake cookies in a 375 degree F. oven about 10 minutes or until edges are firm and bottoms are lightly browned. Transfer cookies to wire racks; cool. Makes about 54 cookies.


Make-Ahead Tip: Prepare and shape dough; Transfer to plastic freezer bag; seal, label, and freeze up to 1 month. Let dough thaw at room temperature for 2 hours; slice and bake as above. Or bake cookies; cool. Transfer to freezer container; seal, label, and freeze up to 1 month.



1 cup Butter or Margarine

1 cup Molasses

1 cup Milk

3 1/2 cups Flour

1 teaspoon Salt

1/4 teaspoon Nutmeg

1/2 cup Citron -- (finely chopped)

1 teaspoon Baking Soda

2 teaspoons Cream of Tartar

1 teaspoon Cinnamon

1/4 teaspoon Cloves

1 cup Raisins

1/2 cup Currants

In a large bowl, combine butter, molasses and milk. Reserve 1/4 cup of flour for dredging the fruits. Mix remainder of flour with salt, spices, cream of tartar and baking soda. Combine with first mixture. Add dredged fruits (toss fruits lightly with 1/4 cup reserved flour). Mix thoroughly. Fill well oiled 1 pound cans 2/3 full of pudding. Cover and steam for 3 hours. Serve hot with any desired pudding sauce (caramel, lemon, etc.). RF4RP



created by Iron Chef Italian, Masahiko Kobe

Battle Mango -- reverse-engineered by David J Rust


for the pasta:


1 recipe pasta dough enough for a thin sheet 2' by 5'


for the tortellini filling:


2 mangos peeled, seeded and thinly sliced

1-1/2 Cups ricotta cheese

1 Tbsp amaretti

1 Tbsp sugar


1. Peel the mangos and remove the large seeds in the center. Save the seeds for later. If using canned mango, drain off the excess liquid and pat each mango completely dry. Slice the mango into broad, flat slices and place on a cookie sheet.


2. Bring 2 gallons of water to a boil and add 2 tablespoons of salt and the seeds from the 2 mangos. Continue the rest of the recipe while the water boils and infuses with the flavor of the mango seeds.


3. Meanwhile, bake the mango slices in a 400 degree oven for about 20 minutes. This should soften them and impart a roasted flavor to them.


4. In a blender, combine the ricotta, amaretti and sugar. Remove from the blender and puree the roasted mango slices.


5. Combine the mango puree with the ricotta mixture. Blend until smooth.


6. Roll out the pasta dough until about a 1/4" thick; it should be a long strip of dough about 2 feet wide by about 5 feet long.


7. Place two tablespoons of the ricotta mixture evenly down the length of the pasta sheet. The two tablespoons should be a few inches apart from each other, on opposite sides of the middle of the pasta sheet. This way, the two long-sides of the pasta can be folded over the mounds of ricotta and crimped in the middle.


8. Fold the pasta inwards over the ricotta and cut the pasta apart down the middle between the two rows of ricotta. Press the pasta dough together, completely trapping the cheese in the middle. Cut out half-moons around the bulges of filling and discard the remaining pasta. Shape the half-moons into the traditional tortellini shape by bringing the edges together and pushing the bulge inwards with your thumb. It should look, vaguely, like a belly-button.


9. Place the crimped pasta into the boiling water for 6 minutes. Remove the pasta, drain, discard the seeds and serve.


Serves 6 as a small entree.


Iron Chef Notes:


Kobe served this dish with a white sauce that wasn't shown in presentation. Given the sweetness of the filling, I'm betting he made a variant on an Alfredo. What I'd do, is -in a skillet- simmer about a quarter cup of heavy cream with two tablespoons of butter, whisking to incorporate, and -then- adding 2 tablespoons of ricotta. Stir to remove lumps and completely incorporate and, then, spoon over the pasta.


Also, Kobe served crispy, fried items with the pasta and sauce. They were never identified, but -apparently- went well with the sauce. Given their color, I'm guessing that he made thin strips of mango, floured them and then fried them in butter until crispy.


Cooking Notes:


Ok, I'll admit it. I've never made fresh pasta. This is why I didn't try to guess at what Kobe put into his pasta. I would suggest getting a standard pasta recipe and try to use it to make the tortellini.



Makes 4 servings (to serve with Congolese Pondu)


2 to 3 cups ground semolina flour (Bob's Red Mill is one brand)


Bring 3 cups of water to a boil in a large pot. Add the semolina slowly to the water, stirring constantly to avoid lumps. Use a strong wooden spoon, stir constantly for a few minutes, until the mixture begins to thicken. You may need two people -- one to hold the pot and one to stir. If the fufu seems thinner than mashed potatoes, add more semolina. Stir and cook another 10 minutes.


Shape the fufu into balls, if desired. Serve immediately with meat stew or any dish with a sauce or gravy. Tear off a small handful of fufu with your fingers and use it to scoop up your meat and sauce. From Leonie Nina Todd



(Congolese Cassava Leaf Stew)

Makes 4 servings


4 8-ounce bags chopped cassava leaves (see note)

1/2 cup chopped celery

11/2 large red or white onions, diced

2 or 3 eggplants (either small Thai green eggplant or 1 larger purple eggplant),

peeled and chopped into small pieces

1/3 cup palm oil (vegetable oil is also fine)

1 large clove garlic, minced

Chopped green onions (optional)

1 green bell pepper

1/4 teaspoon salt

1 15-ounce can pilchard or any kind of canned fish (optional)

Fresh tomatoes (optional)


Combine chopped cassava leaves with 5 cups of water in a large pot and bring to a boil. After the first 30 minutes, reduce the heat.


Add the celery, onions, eggplants, palm oil, garlic, green onions (if using), bell pepper and salt. Bring back to a boil, then reduce heat and simmer. Stir every 15 minutes. When the water is mostly gone and the pondu is cooked to a pulp, put in the canned fish, if using. Add 3 more cups of water and cook for 30 more minutes.


Serve with fufu (see accompanying recipe), rice or couscous.


Note: You can find frozen cassava leaves at some Asian food stores. You can substitute frozen collard greens, kale, cabbage, turnip greens or spinach, or a mixture of these. From Leonie Nina Todd




You do not need to own a bread maker to use recipes written for bread makers. A good guide to follow is your favorite standard bread recipe. Sit down and compare the list of ingredients to a bread maker recipe. You will see that the ingredient lists are very similar. If you put the ingredients together in approximately the following sequence, adjusting for altitude and personal preferences, you will soon have a warm, wonderfully fragrant loaf of bread!


1- Heat liquid to approximately 110 degrees F (luke warm), and mix in a small bowl with salt, sweetener and yeast.

2- Place any other wet ingredients (fat, yogurt, sour cream, etc.) in the bottom of a large mixing bowl. Add yeast mixture to these ingredients and mix well with a wire whisk.

3- Begin to add dry ingredients, one cup at at time, until mixture is thick enough to turn onto a floured surface, where you can finish adding dry ingredients by kneading them in by hand.

4- Knead dough for approximately 10 minutes, and then place into a greased bowl, and let rise until doubled (about 30 - 45 minutes) in a warm, draft free area.

5- Punch down, and shape into a loaf. Place loaf into a greased bread pan, cover, and let rise until doubled again, in a warm, draft free area.

6- Bake at 350 degrees F. approx. 30 minutes or so until loaf is golden brown and sounds hollow when tapped with a spoon.



1/2 cup sugar

1/2 cup firmly packed brown sugar

1/4 cup margarine or butter -- softened

2 teaspoons grated orange peel

3 eggs

3 cups all purpose flour

3 teaspoons baking powder

3/4 cup sweetened dried cranberries -- chopped

1/4 cup chopped almonds


1 cup powdered sugar

1/2 teaspoon grated orange peel

4 teaspoons skim milk

Heat oven to 350. Spray 1 large or 2 small cookie sheets with nonstick

cooking spray. In large bowl, combine sugar, brown sugar, and margarine;

beat until well blended. Add 2 teaspoons orange peel and eggs; beat well.

Lightly spoon flour into measuring cup; level off. Stir in flour and baking

powder; mix well. Stir in cranberries and almonds.

With spray-coated hands, shape dough into 3 rolls, about 7 inches long.

Place rolls at least 3 inches apart on sprayed cookie sheet; flatten each to

form 3/4 inch thick rectangle, about 3 inches wide and 7 inches long.

Bake at 350 for 18-25 minutes or until rectangles are light golden brown and

centers are firm to the touch. Place rectangles on wire racks; cool 5

minutes. Wipe cookie sheet clean. With serrated knife, cut each rectangle

into 1/2 inch slices; place cut side up, on cookie sheet.

Bake at 350 for 6-8 minutes or until top surface is slightly dry. Turn

cookies over; bake an additional 6 to 8 minutes or until top surface is

slightly dry. Remove cookies from cookie sheets; cool completely on wire

racks. In small bowl, combine all glaze ingredients, adding enough milk for

desired drizzling consistency. Drizzle over cookies. Let stand until glaze

is set. Store tightly covered. Makes about 4 dozen cookies. RF4RP



Makes 8 scones

2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

6 tablespoons butter, cut into pieces (no substitutions)

1/4 cup honey

1/4 cup plain nonfat yogurt

1 egg plus 1 egg yolk

1/2 teaspoon vanilla or almond extract

1 cup currants

1 egg white

Cinnamon sugar (mix 1 tbsp granulated sugar, 2 teaspoons ground cinnamon)


Preheat oven to 375 degrees. Lightly grease a baking sheet.


In a large bowl, combine flour, baking powder, baking soda and salt; mix well. Cut in butter until mixture resembles coarse crumbs.


In small bowl, combine honey, yogurt, egg, egg yolk and vanilla; mix well. Stir in currants. With fork, stir flour mixture into honey mixture until moistened.


Turn dough onto lightly floured surface; shape into 8-inch circle (1 inch thick). Cut into 8 wedges. Place on greased baking sheet, at least 1 inch apart. Brush with egg white; sprinkle with cinnamon sugar. Bake for 15 to 20 minutes or until golden brown.




1 egg

1 cup milk

1 tablespoon vegetable oil

1 cup all purpose flour

1 teaspoon baking powder

a pinch salt

1. Combine egg, milk and vegetable oil in a cup. In a bowl combine flour,

baking powder and salt. Pour the wet ingredients into the dry and mix well

with a whisk. Cover and chill for a few minutes as you heat the oil.

2. Use a chocolate covered candy bar for best results and make sure that it

is chilled, some bars work better if frozen (Mars is the "traditional" bar

but Snickers, Almond Joy, and even Twix and KitKat will work.) After the

candy bars are chilled and cut remove the batter form the refrigerator and

adjust the consistency if necessary.


3. Heat about 4cups of oil or shortening in a medium skillet to 385 F. Drop

the chilled candy bar in the batter and gently place into the oil. Cook only

until the outside is golden. Remove and drain on brown paper. Allow to cool

a minute, the inside can easily burn your mouth.




1 cup self rising flour


Mars Bars (frozen)

oil for deep frying


Sift one cup self-rising flour into a bowl. Add some beer to the flour until it becomes thick and smooth.


Test oil temperature by dropping a small amount of batter into it. If it bubbles on the surface, it is ready for frying.


Dip the Mars Bar into the batter and cover it very well. Quickly place into the oil

and fry until golden brown. Remove it when done Wait for it to cool before

eating it, because it can burn your mouth.



Combine 1 egg, 1 cup milk, and 1 tablespoon vegetable oil in a cup.

In a bowl, combine 1 cup of all-purpose flour, 1 teaspoon of baking powder

and a pinch of salt. Pour the wet ingredients into the dry and mix well with

a whisk. Cover and chill for a few minutes as you heat the oil.

Use a chocolate covered candy bar for best results and make sure that it is

chilled, some bars work better if frozen (Mars is the traditional bar but

Snickers, Almond Joy, and even Twix and KitKat will work).

After the candy bars are chilled and cut, remove the batter from the

refrigerator and adjust the consistency if necessary. Heat about 4 cups of

oil or shortening in a medium skillet to 375F. Dip the chilled candy bar in

the batter and gently place into the oil. Cook only until the outside is

golden. Remove and drain on brown paper. Allow to cool a minute, the inside

can easily burn your mouth.



(Bread for Day of the Dead)

by Zarela Mártinez, from Food from My Heart: Cuisines of Mexico

Remembered and Reimagined, (Hungry Mind, Inc., 1995)

Makes 3 6-inch plain loaves or 2 7-inch decorated loaves


During Mexico's Days of the Dead (Nov. 1 and 2), it was believed that the souls of the departed were allowed to return to earth. Friends and relatives welcomed these spirits at their tombs with food, music, and small gifts. Nowadays, ccording to Mártinez, most families celebrate the holiday with a simple gathering graveside to pay respects followed by a celebration at home.


Natives of Mexico celebrate Days of the Dead with a rich, sweet yeast bread modeled after the altar breads that are special feast-day offerings in Europe. The Mexican imagination put a new spin on the idea by shaping the loaves into different images. The famous pan de muerto (bread of death) comes in the shape of human figures, alligators, lizards, and other animals-but most often skulls and crossbones or teardrops and crosses, all gaily decorated with colored sugar crystals.


2 envelopes dry yeast

1/2 cup warm water

3 1/2 to 4 cups unbleached all purpose flour, or as needed

1/2 teaspoon salt

9 tablespoons unsalted butter, at room temperature and cut into small pieces,

plus extra for greasing

3 large eggs (2 for the dough, 1 for glazing the loaves)

3 large egg yolks

7/8 cup condensed milk

1 tablespoon orange flower water (available in gourmet stores and Italian and

Middle Eastern markets.)

Sugar or colored sugar crystals for sprinkling


1. In a small bowl, dissolve the yeast in the water and let sit in a warm place for 5 minutes. Make a sponge by stirring in 4 to 5 tablespoons of the flour. Cover with a damp towel and let sit in a warm place until full of bubbles and about doubled in bulk, roughly 45 minutes.


2. Combine a scant 3 1/2 cups flour with the salt in a large bowl or on a pastry board or clean counter. Cut or rub in the butter with a pastry blender or your fingers until the dough resembles the texture of coarse cornmeal.


3. Beat together 2 of the whole eggs and the 3 egg yolks. Have ready the condensed milk and orange flower water. Gradually add these ingredients to the dough, working them in with your fingertips. Add the yeast sponge and work it in, adding flour as necessary to make a soft but kneadable dough. Knead on a lightly floured work surface until smooth and silky about 10 minutes. (Alternatively, use the dough hook of an electric mixer.) Lightly grease a large bowl with butter and place the dough in it, turning to coat both sides with the butter. Let sit in a warm place, covered with a damp cloth or piece of plastic wrap, until doubled in bulk, about 1 1/2 to 2 hours.


4. Punch the dough down. If not making decorated loaves, shape into 3 equal-size round loaves. Or, to make 2 decorated loaves, proceed as follows: cut off about one fourth of the dough and set aside. Divide the rest into 2 equal portions, shaping each into a ball. Place side by side on a greased and floured baking sheet, remembering that the loaves will expand in baking. With the remaining dough, shape skulls and crossbones. First divide the dough into four parts. Roll 2 pieces between your palms into long, narrow strips for crossbones and cut each in half. Crisscross 2 strips over each loaf. Shape the two remaining pieces into 2 small balls for skulls. Lightly press them into the loaves above the crossbones. (If you have difficulty in getting them to stick, make gashes in the loaves with a small, sharp knife and press the balls into the gashes.) Cover lightly with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour.


5. Meanwhile, preheat the oven to 375°F (190°C). Beat the remaining egg and brush lightly over the loaves and decorations and bake 40 minutes. When done, the loaves will be golden brown and sound hollow when tapped. Sprinkle the loaves with sugar and return to the over for about 1 minute to melt it.

Copyright 2000 David Leite and Leite's Culinaria(http://www.leitesculinaria.com.)



2 cups sugar

1 cup butter

1/4 cup water

1 tsp vanilla

2 1/2 cups chocolate chips

2 cups finely chopped pecans

Combine butter, sugar, and water in a 3qt. saucepan. Stir constantly over low heat until sugar is dissolved. Turn to medium and cover for 2-3 minutes, to allow steam to wash sugar crystals down from the sides. Uncover, and boil to 300 (hard crack). Working quickly, pour onto buttered jelly roll pan (10x15x1) and spread evenly. Cover with half of chocolate chips, allow to stand a minute or two, and spread across top. Sprinkle 1 cup of pecans over the top. When candy has set, turn onto cookie sheet lined with waxed paper. Melt remaining half of chocolate chips (microwave or double boiler) and spread on toffee. Sprinkle remaining pecans, and allow to cool. Break into pieces. Store in airtight container. Makes 2 pounds. Recipe from Southern Living 5-Star Recipe Collection.



Edible glitter transforms a batch of these classic cookies into a colorful rainbow. Look for edible glitter in specialty shops or purchase it through mail-order houses. Source: Better Homes and Gardens


1 cup butter, softened

1/3 cup granulated sugar

1 tablespoon water

1 teaspoon vanilla

2-1/4 cups all-purpose flour

1 cup chopped pecans

1 cup sifted powdered sugar

Green, pink, and purple edible cake sparkles or colored sugar

1. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar; beat until combined, scraping sides of bowl occasionally. Beat in water and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the chopped pecans.

2. Shape dough into 1-inch balls. Place 1 inch apart on an ungreased cookie sheet.


3. Bake in a 325 degree F oven 20 minutes or until bottoms are light brown. Transfer cookies to a wire rack; cool completely.


4. In each of three bowls place 1/3 cup of the sifted powdered sugar. Add a different color of edible cake sparkles or colored sugar to each bowl. Gently roll and shake cooled cookies in desired powdered sugar mixture. Makes 36.



Makes 8 bars

1 cup all-purpose flour

1/2 cup quick-cooking oatmeal, uncooked

11/2 teaspoons ground cinnamon

1/2 teaspoon baking powder

1/4 teaspoon salt

6 tablespoons butter, softened

2/3 cup firmly packed light brown sugar

1 teaspoon vanilla

2 eggs

2 Golden Delicious apples, cored and finely chopped (11/2 cups)

1/2 cup chopped dried apricots

1/2 cup dried cranberries or raisins

1/2 cup chopped pecans


Preheat oven to 375 degrees. Grease a 9-inch square baking pan.


In medium bowl, combine flour, oatmeal, cinnamon, baking powder and salt; set aside.


In large mixing bowl with electric mixer, beat butter, sugar and vanilla until fluffy. Beat in eggs, one at a time, until well-combined. Scrape down sides of bowl, add flour mixture, and beat on low until smooth batter forms. Stir in apples, apricots and cranberries or raisins.


Spread batter in pan; top with pecans and bake 30 to 40 minutes or until center is firm and golden brown. Cool in pan. With serrated knife, cut into 8 bars.



Makes 6 to 8 servings


To make the pie less plain, make a fancy fluted crust or bake the pie in tart shells.


2 cups raisins

1 cup orange juice

1 cup water

1 teaspoon grated orange peel (orange part only)

3/4 cup plus 1 tablespoon granulated sugar (divided)

2 tablespoons cornstarch

3/4 teaspoon ground allspice

1/8 teaspoon freshly grated nutmeg

1/4 teaspoon salt

1 tablespoon fresh lemon juice

1/2 cup chopped walnuts

Pie pastry for one 9-inch double-crust pie

1 egg, beaten

Vanilla ice cream (optional)

Preheat oven to 425 degrees.


In saucepan, combine raisins, orange juice, water and orange peel. Bring to boil. Reduce heat and simmer 5 minutes.


In bowl, combine 3/4 cup of the sugar, cornstarch, allspice, nutmeg and salt. Stir slowly into raisin mixture and cook, stirring constantly, until thickened, about 2 minutes. Stir in lemon juice and walnuts.


While mixture cools a bit, prepare pastry for 2-crust pie. Roll out half the dough and ease it into a 9-inch pie plate. Pour filling into pie shell. Roll out remaining dough for top crust and place over raisin mixture. Trim dough and flute edges. Cut 2 slits in top crust to let steam escape. Brush with beaten egg and sprinkle with remaining 1 tablespoon sugar.


Bake pie until golden, 20 to 25 minutes. Serve warm or at room temperature with vanilla ice cream.


[Spike doesn't know why it is called "funeral" raisin pie. I didn't write it - I only

found it and copied it. If anybody knows why, or if the original writer emerges, please so inform me.]




Makes about 6 servings


2 tablespoons unsalted butter

6 to 8 cloves garlic, chopped

1/2 cup chopped onion

4 cups reduced-sodium chicken broth

2 cups water

9 ounces fresh or frozen cheese tortellini

1 141/2-ounce can diced tomatoes, with the liquid

10 ounces fresh spinach, washed and stemmed, coarsely chopped

8 to 10 fresh basil leaves, coarsely chopped

1 egg

1/2 cup grated parmesan cheese, plus shavings for garnish

Salt and pepper to taste


In a large saucepan, melt the butter over medium heat. Add the garlic and onion and sauté until fragrant, 2 to 3 minutes. Add the chicken broth and water; bring to a boil. Add the tortellini and cook halfway, about 5 minutes for frozen pasta, less if using fresh.


Add the tomatoes and their liquid, reduce the heat to a simmer and cook just until the pasta is tender, about 4 minutes.


Stir in the spinach and basil and cook until wilted, 1 to 2 minutes.


Meanwhile, whisk together the egg, parmesan cheese, salt and pepper. Drizzle into the soup and cook, stirring about 3 minutes more. Remove from heat and serve.




1 cup butter

1/2 cup brown sugar

4 eggs

2 1/2 cups all-purpose flour

1 cup molasses

2 teaspoons cinnamon

2 teaspoons baking soda

1 cup buttermilk

2 teaspoons ground ginger

2 cups whole-wheat flour

1 cup seedless raisins -- optional

Cream butter and sugar. Add eggs, one at a time, beating after each. Add

molasses. Sift flours, baking soda. and spices. Add alternately with buttermilk. Stir in raisins. Fill greased muffin pans 2/3 full and bake at 350 degrees for 15 minutes. FR4RP



Passed down from Grandma Guyton, and Bee Rollberg


Old fashioned and soft. These are the cookies that we'd all come home from

school and scoop up with a nice cold glass of milk.

1 cup soft margarine

2 cups sugar

2 beaten eggs

5 1/2 cups flour

1 tsp. soda

2 rounded tsp. baking powder

1/4 tsp. salt

1 cup sour milk*

2 tsp. vanilla

1/4 tsp. nutmeg

Sweet milk may be used by adding 1/2 tsp. vinegar to the milk.

Sift all dry ingredients. Cream oleo, sugar and eggs until very light and smooth. Mix vanilla with milk. Add dry ingredients alternately with liquid. (Great Grandma says there's nothing like a wooden spoon when the dough becomes too stiff for the mixer. Add you know what? She was right!) The dough should be soft, but stiff enough to roll out on a well floured wax paper. Cut cookies in desired shapes about 1/8" thick. Place on a greased cookie sheet (some good things have happened since Great Grandma's baking days. We have parchment paper, or silpats** :). Sprinkle sugar on cookies and bake in a preheated 375º oven for about 10-15 minutes depending on your cookie shapes and sizes. Just watch until they are lightly browned on the edges.

**Silpats are baking mats of silicone that are laid on a cookie sheet like parchment, but it apparently lasts for almost ever. Look for them on kitchen

gadgets or cookware sites or in kitchen stores. They are about $20.00 each.



Toasting the hazelnuts for these rich bars enriches their flavor as well as aids in removing the skins. To remove the skins, place the warm nuts on a clean kitchen towel and rub vigorously until the skins come off. Source: Better Homes and Gardens


1/2 cup butter, softened

2 3-ounce packages cream cheese, softened

1/2 cup packed brown sugar

2 cups all-purpose flour

2 cups granulated sugar

1-1/2 cups buttermilk

4 eggs

1/2 cup butter, melted

1/3 cup all-purpose flour

2 teaspoons vanilla

1/2 teaspoon salt

2 cups toasted chopped hazelnuts (optional)

Sifted Powdered Sugar


1. For crust, in a large mixing bowl beat the 1/2 cup softened butter, cream cheese, brown sugar, and the 2 cups flour with an electric mixer on medium to high speed until well combined. With lightly floured hands pat mixture onto the bottom and up sides of an ungreased 15x10x1-inch baking pan. Bake in a 350 degree F oven for 15 minutes.


2. Meanwhile, for filling, in a medium mixing bowl beat together granulated sugar, buttermilk, eggs, the 1/2 cup melted butter, the 1/3 cup flour, vanilla, and salt with an electric mixer on low speed until combined. Stir in nuts. Pour into crust.


3. Bake in a 350 degree F oven for 35 minutes or until golden. Cool completely in pan on a wire rack. Cut into bars. Sprinkle with powdered sugar. Store bars in the refrigerator. Makes 48.



You can use a combination of herbs, or a single herb depending on what you

like. Choose your herbs, bruise or crush or crumple and put them in a jar, add crushed garlic, grated fresh peppercorns etc. Heat white wine vinegar to boiling and pour over the herbs, screw on the lid and let set at room temp for 2 days. Taste to see if the flavors are 'right' (a drop on a slice of bread works well.) Strain the vinegar thru a coffee filter. Put a few sprigs of fresh herbs in your bottles of choice, add a clove or so of garlic, maybe a couple of whole chili peppers for color. Add the filtered vinegar, decorate the bottle. Presto a wonderful gift.

Some combination ideas.

Thyme, Lemon Peel, and Black Pepper

1 large sprig of thyme

1 long spiral of lemon peel

2 C white wine vinegar

Three-Peppercorn Vinegar

1 teaspoon black peppercorns

1 teaspoon white peppercorns

1 teaspoon green peppercorns(from a jar or can)

Bring the vinegar to a boil, remove from heat, add the black and white

peppercorns. Let sit till cool, then pour into your bottles, dividing the

peppercorns evenly. Now add the green peppercorns. Store for 2-3 weeks

before using.

This makes a beautiful presentation!

Provencal Vinegar

1 sprig of thyme

1 sprig of rosemary

1 small bay leaf

1 large clove of garlic, peeled

1 strip of orange peel about 1" by 4"

1 pint of white wine vinegar

Put all seasonings in bottle, add vinegar. Seal. Store for a month before

using. Shake every day or so.

Note: I have crammed a lot of herbs peppercorns, chilis, garlic, etc into a

quart sized bottle and filled it with vinegar, used the vinegar and added

more white vinegar and it still had wonderful flavor.

Note from Kaylin of RF4RP: Be sure to use safe food handling practices when making flavored vinegars. They should always be stored in a refrigerator, and

should only be kept for a safe amount of time. If you have any questions about the safety of this or any other recipe you plan to use, a good resource is always your County Extension Office. [Spike says "amen" to that!]



1 can Sweetened Condensed Milk

12 ounces Milk Chocolate Chips

48 unwrapped Hershey's Kisses candies

2 cups Flour

1/2 cup Pecans -- chopped finely

1 teaspoon Vanilla

1 dash Salt


Powdered Sugar -- or White Almond Bark

Preheat oven to 350 degrees F. Set aside unwrapped kiss candies. In a large mixing bowl, combine remaining ingredients and mix well until you have a thick dough. Next, wrap a walnut sized piece of dough around a kiss candy, then place onto a greased baking sheet. Repeat with remainder of dough and kiss candies. Bake for 8 - 10 minutes, or until firm to the touch. Cool on wire cooling racks, then sprinkle lightly with powdered sugar or drizzle with melted white almond bark. RF4RP



2 3/4 cups flour ( plus flour for dusting )

1 1/4 cups butter ( plus butter for baking sheet )

1/2 cup milk, heated to lukewarm 105 to 115 degrees

1 tablespoon sugar

1 package active dry yeast

2 egg yolks

2 tablespoons sour cream

Walnut-Cinnamon Filling -- see recipe

In a large mixing bowl, place the 2 3/4 cups flour. Cut in the 1 1/4 cups butter with a pastry blender or fork until crumbly. Make a well in the center and pour in milk. Sprinkle sugar and yeast over milk, stir, and let stand until yeast is foamy (about 5 minutes). With 2 spoons mix together liquid and dry ingredients, then beat in egg yolks and enough sour cream to make a workable dough. Knead dough in bowl until light, smooth, and elastic (5 to 10 minutes). Turn dough out onto a floured board and divide in half. Cover with a tea towel and let stand in a warm place until almost doubled in bulk (30 minutes).


Meanwhile, prepare filling:


Walnut-Cinnamon Filling


2 egg whites

1 cup sugar

2 cups coarsely ground walnuts

1 teaspoon ground cinnamon

In a bowl beat egg whites until stiff peaks form. Gently fold in sugar,

walnuts, and cinnamon. makes 3 1/2 cups.


Butter a baking sheet. Preheat oven to 350 degrees. With a floured rolling pin, roll out half of the dough in a rectangle the thickness of a matchstick. Spread half of the filling on surface of dough.


Starting with a long side, roll up jelly-roll fashion. Cut into 1 to 1 1/2-inch-thick slices and arrange well spaced on prepared baking sheet. Repeat with remaining dough and filling. Bake until golden (20 to 25 minutes). Transfer to wire racks to cool. 2 doz. pieces. RF4RP



( Blender Pumpkin Pie)

3/4 cups sugar

1/2 cups Bisquick

2 Tbsp butter

13 oz can Evaporated Milk

2 eggs

16 oz can pumpkin

2-3 tsp pumpkin pie spice ( to taste)

2 tsp vanilla

This pie will make its own crust! Place all ingredients in a blender and

blend until smooth. Pour mix into a well greased 9", deep pie pan. Bake at

350* for 1 hr and 15 min. or until knife comes out clean. Let cool

completely and top with shipped cream.



From the Jolly Time site:

Sugar Corn or "Kettle Corn"

1/2 cup JOLLY TIME Pop Corn

3 tbs. White Sugar

Oil for popping.

Heat oil in medium sized pan until hot. Add pop corn and sprinkle all of the sugar over it. Cover and shake CONTINUOUSLY until popped.




1 cup Sugar

1 1/2 cups Flour

1 teaspoon Baking Soda

1/2 teaspoon Salt

1 teaspoon Lemon Unsweetened Drink Powder -- (Kool-Aid)

1/3 cup Vegetable Shortening

In a medium bowl, combine sugar, flour, baking soda, salt and drink powder.

Stir with a wire whisk until blended. With a pastry blender, cut in shortening until evenly distributed and mixture resembles corn meal. Spoon about 1/3 cup mixture into each of 10 small containers or ziplock bags.Seal bags tightly. Label with date and contents. Store in a cool dry place. Use within 12 weeks. Makes 10 packages Children's Lemon Cake Mix.

To Use:

1 pkg. Children's Lemon Cake Mix

4 teaspoons water

Preheat mom's oven to 375*. If using an Easybake oven, follow directions for baking cakes.

Grease and flour a 4 inch miniature cake pan. In a small bowl, combine cake

mix and water. Stir with a fork or spoon until blended and smooth. Pour mixture into prepared pan. Bake 12 to 13 minutes in mom's oven or as directed in play oven. Remove from oven. Cool in pan on rack for 5 minutes. Invert cake onto a small plate. Remove pan. When cool, frost with Children's White Frosting if desired. Serves 2 children.

NOTES: Any flavor of Kool-Aid powder can be used for a wide variety of

flavors. For a white cake mix, omit the powder. If you like, a drop or two

of vanilla may be added at the time the cake is prepared. RF4RP



Source: www.tilghmanislandinn.com

4 cups flour

4 teaspoons baking powder

4 Eggs

2 cups sugar

1/2 teaspoon salt

1/3 cup poppy seeds

3 lemons

1-1/4 cup milk

2 ounces melted unsalted butter

Sift together the first four ingredients. Grate lemon rind into flour.

Squeeze lemons into a separate small bowl. Whisk together lemon juice, eggs,

milk and butter. Mix poppy seeds into dry ingredients. Pour liquid

ingredients into the dry ingredients. Mix until just incorporated. Divide

into 2 dozen greased muffin tins. Bake at 375 degrees for 15 minutes or

until brown and spring back when touched.


Source: www.recipesource.com

1/4 cup Vegetable oil

1 cup Milk

2 Eggs

1 pkg Lemon instant pudding and- pie filling (4 serv. size)

2 cups Biscuit baking mix

1/4 cup Poppy seed

1/4 tsp Grated lemon peel


2/3 cup Confectioners' sugar

3 1/2 tsp Lemon juice

To prepare muffins: Heat oven to 375 degrees. Grease bottom and sides of 12 medium muffin cups, 2 1/2 x 1 1/4 inches, or line with paper baking cups. Mix oil,

milk, eggs and pudding and pie filling with fork until well blended. Stir in baking mix, poppy seed and lemon peel; blend thoroughly. Divide batter equally among cups. Bake 25 to 30 minutes or until light golden brown. Cool 10 minutes; drizzle with Glaze.

To prepare glaze:: Mix confectioners' sugar and lemon juice (actually, 3 to 4teaspoons) until mixture is smooth. Use as directed above.



2-1/4 c basic muffin mix

1 pkg (3.4 oz) instant lemon pudding mix

1 Tbs poppy seeds

1/4 tsp grated lemon zest

1 c milk

2 eggs

1/4 c vegetable oil

Mix. Pour into muffin pans 3/4 full. Bake at 400 for 12-15 min

Basic Muffin Mix

8 c all purpose flour

3 c sugar

3 Tbs baking powder

2 tsp salt

2 tsp cinnamon

2 tsp nutmeg

For basic muffins, add 1 egg, 1 c milk, 1/2 c vegetable oil or melted butter.

Bake at 400 for 18-20 min.




Makes 24 bars


10 ounces all-purpose flour (21/3 cups)

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon salt

1/4 teaspoon ground nutmeg

41/2 cups pitted dates

1/3 cup water

11/2 cups brown sugar, loosely packed

2 eggs

1/3 cup vegetable oil

1 tablespoon vanilla

3 cups Braeburn or Golden Delicious apples, chopped


Preheat oven to 350 degrees. Spray a 13-by-18-inch baking pan with nonstick cooking spray.


Blend flour, baking powder, baking soda, cinnamon, salt and nutmeg in mixer bowl; set aside. In food processor fitted with blade, combine dates with water and process until almost smooth. Add brown sugar, eggs, oil and vanilla. Pulse just until blended. Stir date mixture and apples into flour mixture just until blended. Spread batter into prepared pan. Bake for 25 minutes; do not overbake. Cool before cutting.



One 11 1/2 oz. pkg. (2 cups) Milk Chocolate morsels, divided

1 Tablespoon vegetable oil

1 Cup Carnation original malted milk powder

1 Tablespoon vegetable shortening

Line two large cookie sheets with foil. In small saucepan over low heat, melt 1 cup milk chocolate morsels with oil, stirring until smooth. Remove from heat. Stir in malted milk powder. Transfer to small bowl. Refrigerate about 30 minutes until firm. Shape rounded measuring teaspoonfuls of dough mixture into balls; place on prepared cookie sheets. Freeze 20 minutes.

Melt remaining 1 cup milk chocolate morsels and shortening, stirring until smooth. Drop frozen milk balls, one at a time, into chocolate mixture. Stir quickly and gently to coat; remove with fork, shaking off excess coating. Return to cookie sheets. Refrigerate 10 to 15 minutes until firm. Gently loosen from foil with metal spatula. Refrigerate in airtight containers. Makes about 2 dozen.



Makes 20 to 24 appetizers


You can turn these into an entree by stuffing portobello mushroom caps with the filling. Try white or cremini mushrooms to make appetizers for parties. You can sprinkle a little parmesan cheese over the mushrooms before baking, if you wish.


2 large all-purpose potatoes, peeled and cut into large chunks

2 tablespoons olive oil

3 cloves garlic, minced

2 teaspoons dried Italian herb mixture

4 kale leaves, chopped, or 11/2 cups spinach leaves

8 green onions, minced

Juice of 1/2 lemon

2 teaspoons black olive paste or olive tapenade (see note)

Salt and freshly ground black pepper, to taste

2 pounds medium to large domestic mushrooms (20 to 24 mushrooms)

3/4 cup dry white wine


Place potatoes in a large pot of salted water to cover. Bring to a boil, cover and cook at a low boil about 15 minutes, until tender. Drain well, place in a large mixing bowl and mash coarsely.


Heat olive oil in a large skillet (see note) over medium-high heat. Add garlic and saute 1 minute, until garlic just begins to color. Add herb mixture, kale and green onions. Saute 2 minutes, until the kale is tender. Add lemon juice, olive paste, salt and pepper.


Add sauteed vegetable mixture to potatoes and mix well to combine.


Preheat oven to 375 degrees.


After cleaning mushrooms, remove stems for another use. With a teaspoon, fill mushroom cavities with potato mixture, slightly mounding filling. Place mushrooms in a baking dish (see note) with sides and pour wine into pan. Bake mushrooms uncovered 20 to 25 minutes, until they are tender and stuffing is golden brown. If all the wine evaporates, add a little water to pan to prevent sticking.


Note: Black olive paste is available in many Italian grocery stores, gourmet stores and some natural food markets. It imparts a rich, earthy flavor and is sometimes sold as olive tapenade.


Note: Do not use aluminum or iron cookware for this recipe. The acids in the ingredients could react with the metal, giving the food an off taste.




Makes 4 to 6 servings


A tajine is the name given to both the recipe and the dish in which it is cooked. A heavy casserole works fine in American kitchens. The meat and all of the vegetables should be cut to about the same size, about 3/4-inch cubes. The stew will be faintly sweet, but an extra drizzle of honey is a wonderful touch at serving time. Complement the dish with couscous and a salad of bitter greens, such as Belgian endive and frisee.


11/2 pounds lamb (trimmed from about 2 pounds of lamb shoulder chops)

2 tablespoons vegetable oil (divided)

1 large onion, chopped

13/4 cups water

1 large pinch saffron threads, crumbled

3/4 teaspoon salt

1/4 teaspoon black pepper

11/2 large carrots, peeled and cut into 1/4-inch-thick rounds

1 small sweet potato, peeled and cut into 3/4-inch pieces

3/4 teaspoon ground ginger

1/8 teaspoon ground cinnamon

2/3 cup pitted prunes, cut in half

1/2 cup dried apricots (preferably Turkish), cut in half

1 medium yellow squash, cut into 3/4-inch pieces

2 teaspoons honey (optional)

1/4 cup whole blanched almonds (optional)


Cut lamb from bones and cut into 3/4-inch cubes. Heat 1 tablespoon oil in heavy casserole or Dutch oven with tight-fitting lid. Cook meat in 2 batches until brown on all sides, 3 to 4 minutes, transferring meat to a dish when browned. Add remaining 1 tablespoon oil to pan. Add onion and sauté 3 to 5 minutes until browned.


Return meat to pan. Stir in water, saffron, salt and pepper and bring to boil. Reduce heat and simmer, covered, stirring occasionally, until lamb is tender, about 1 hour. Add carrots and sweet potato and simmer, covered, until vegetables are barely tender, about 10 minutes. Add ginger, cinnamon, prunes, apricots and squash and simmer, covered, until vegetables and fruits are tender, 5 to 10 minutes longer. Season to taste with salt and pepper.


Drizzle with honey and mix. Simmer additional 5 minutes. Sprinkle with almonds. Pass honey at the table if anyone cares to add a touch more sweetness.





1-3/4 cups all purpose flour

1/2 cup granulated sugar

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup butter

1/2 cup creamy peanut butter

1/2 cup honey

1 tablespoon milk

24 miniature chocolate candies

In a large bowl stir together flour, sugar, baking soda, and salt. Using a pastry blender, cut in the butter and peanut butter until mixture resembles coarse crumbs. Using a wooden spoon, beat in honey and milk until well combined. For each cookie, pat 1 tablespoon of the dough into a 2 inch circle. Place 1 piece of candy in the center of the circle. Shape the dough around to for a 1 1/2 inch ball. Place the balls 2 inches apart on an ungreased cookie sheet. Bake at 350 degree F oven for 12-15 minutes or until edges are light brown. Transfer cookies to a wire rack to cool. Makes 24

For just Peanut Butter Cookies -

Mix dough as directed. Shape into 1 inch balls. Roll in additional granulated sugar to coat. Place 2 inches apart on an ungreased cookie sheet. Flatten by making crisscross marks with the tines of a fork. Bake and cool as directed.



2 1/2 cups Flour

1/2 cup Whole Wheat Flour

2 tablespoons Brown Sugar

3/4 cup Beef Jerky -- shredded

1 tablespoon Minced Onion -- dried

2 tablespoons Buttermilk Powder

2 teaspoons Red Pepper Flakes -- (dried, crushed)

1 teaspoon Green Peppercorns -- whole

2 1/4 teaspoons Active Dry Yeast

Place red pepper flakes and green peppercorns into a small zip baggie and

set aside. Do same with yeast, or set aside a prepackaged envelope of yeast. Place shredded jerky into bottom of a quart sized jar, then mix remaining ingredients together and add to jar on top of jerky. Place baggies of peppers and yeast on top of mix and apply lid. (You may need to lightly tap jar onto a padded surface, such as a towel on the counter, to help ingredients settle before adding baggies). To make bread later, you will need the following additional ingredients:

3 tablespoons Olive Oil

1 cup Water, lukewarm

Load ingredients into the bread pan in the order suggested in your owner's

manual, reserving yeast for last. Insert the bread pan into the bread

maker, and select "White', desired crust color, rapid or normal baking cycle

(depending on yeast used) and loaf size. Select desired delay option, and

press Start.

This recipe can be used to make wonderful bread sticks, croutons or sandwich

buns, by using a 'dough only' cycle and forming dough into desired shapes,

then letting rise and baking in a 350 degree F oven for 25 minutes or so. Watch

to make sure they don't burn.


Makes about 5 dozen 3-inch cookies


11/3 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup butter, softened (1 stick; no substitutions)

1/4 cup vegetable shortening

1/2 cup granulated sugar

1/2 cup firmly packed brown sugar

1/2 teaspoon vanilla

1 egg yolk


Chocolate dough:

1 cup all-purpose flour

1/4 cup unsweetened cocoa

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup butter, softened (1 stick; no substitutions)

1/4 cup vegetable shortening

1/2 cup granulated sugar

1/2 cup firmly packed brown sugar

1 egg


Prepare Light Dough: In a bowl, stir together flour, baking powder and salt to combine thoroughly; set aside.


In mixer bowl, combine butter and shortening; beat to blend well. Add the granulated sugar and brown sugar, and beat until fluffy. Beat in vanilla, then egg yolk.


Gradually add flour mixture, beating until just blended.


Prepare Chocolate Dough: In a bowl, stir together flour, cocoa, baking soda and salt to combine thoroughly; set aside.


In mixer bowl, combine butter and shortening; beat to blend well. Add the granulated sugar and brown sugar, and beat until fluffy. Add egg and beat until well-blended.


Gradually add flour mixture, beating until just blended.


Assemble Pinwheels: Transfer Light Dough to a large sheet of plastic wrap or wax paper. Using a spatula, flatten dough into a rectangle about 1 inch thick. Wrap tightly and refrigerate until firm (at least 2 hours or overnight; or place in freezer for 30 to 45 minutes).


Repeat procedure with Chocolate Dough.


Place Light Dough between 2 sheets of plastic wrap; roll into a 12-by-16-inch rectangle. Remove top sheet of plastic.


Repeat procedure with Chocolate Dough.


Invert Chocolate Dough over Light Dough; peel off top sheet of plastic wrap. Starting with a 16-inch edge and using bottom sheet of plastic and a spatula to guide dough, tightly roll the 2 sheets of dough together, jellyroll fashion. Cut roll in half to make two 8-inch-long rolls. Enclose each tightly in plastic wrap; refrigerate for at least 3 hours or overnight.


Preheat oven to 350 degrees. Remove 1 roll of cookie dough at a time from refrigerator. Slice into cookies 1/4 inch thick; arrange slices about 1 inch apart on ungreased baking sheets.


Bake until cookies feel firm when touched lightly (8 to 10 minutes).




Makes 2 servings


2 cups pomegranate juice

1/2 cup lime juice (2 to 3 large limes)

2 tablespoons orange-flavored liqueur, such as triple sec or Grand Marnier

1/2 cup tequila

Margarita salt


Pour pomegranate juice into an ice cube tray. Freeze until solid, about 2 hours.


Pop cubes from tray.


In a blender, combine lime juice, liqueur and tequila. Turn blender to highest speed and gradually drop in all but 2 juice cubes, whirling until slushy. Dampen rim of serving glass and coat with salt. Place a pomegranate cube in bottom of each glass. Pour margarita mixture over cube and serve.



2 3/4 cups cold skim milk

2 pkgs (1 each 1.5 oz each) instant sugar-free vanilla pudding mix.

1 can (15 oz) solid-pack pumpkin

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground cloves

1 reduced-fat graham cracker crust (9 inches)

In a mixing bowl, combine milk and pudding mix. Beat for 1 minute (mixture

will be thick). Add pumpkin and spices; beat 1 minute longer. Pour into

pie crust. Cover and refrigerate for 2 hours until firm. If desired, garnish with light frozen whipped topping and sprinkle with cinnamon.



1 box Crispix Cereal

12 ounces Chocolate Chips

1/2 cup Margarine

1 cup Peanut Butter

1 pound Powdered Sugar

Melt chocolate chips, margarine and peanut butter in a large saucepan. Pour

cereal in large bowl and pour melted mixture over cereal to completely coat

cereal. Put powdered sugar in another large bowl, then pour coated cereal

mixture into bowl- Shake bowl until completely coated. RF4RP

NOTES : This looks like 'Purina Puppy Chow' but tastes much, much better!



by Leslie Mackie, Macrina Bakery & Cafe, Seattle, WA

Serves 10 to 15


Leslie Mackie served this satisfying coffee cake at the James Beard House last April for her Bakers Brunch. It also makes a delicious dessert. You can substitute other berries, such as blueberries or blackberries, for the raspberries.-JBH


2 cups whole almonds, skin on

2 1/2 sticks unsalted butter, at room temperature

1 3/4 cups dark brown sugar

6 large eggs

5 tablespoons milk

1 teaspoon pure vanilla extract


2 teaspoons pure almond extract

4 cups all-purpose flour

2 1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 cup buttermilk

4 cups fresh raspberries


1. Preheat oven to 325°F (160°C). Butter and flour a 9- x 13-inch baking pan. Roughly chop the almonds. Set aside.


2. In the bowl of an electric mixer, cream the butter and brown sugar until light and fluffy, about 8 minutes on high speed. In a separate bowl, combine the eggs, milk, vanilla and almond extracts, and whisk until blended. Slowly beat this mixture into the creamed butter. Don't be alarmed if the butter separates somewhat. It will come together when you stir in the dry ingredients.


3. In another bowl, combine the flour, baking powder, baking soda and salt, and mix well. Using a wooden spoon, stir the dry ingredients into the wet mixture in thirds, alternating with the buttermilk. Mix until just combined. Add the raspberries and stir gently to incorporate without smashing the fruit.


4. Transfer the batter to the prepared pan, evening it out to the edges. Top with the chopped almonds. Bake for approximately 1 hour, or until a toothpick inserted in the center comes out clean and the cake springs back to the touch. Remove from the oven and cool completely before serving.

Copyright 2000 David Leite and Leite's Culinaria(http://www.leitesculinaria.com.)



Makes 2 cups

2 to 2 1/2 cups fresh raspberries, lightly crushed; frozen berries may be used.

2 TbsP sugar or honey

2 cups red wine vinegar

Combine all ingredients in top of a non-aluminum double boiler. Place over

boiling water, turn down the heat, and cook over barely simmering water, uncovered, for 10 minutes. Put in a large screw top jar and store for 3 weeks, then strain to separate the vinegar from the berries, pressing on the berries to

get out all the juices. If your vinegar is cloudier than you wish, run it through a coffee filter. pour into sterilized bottles, add a few fresh berries if desired.

This recipe can also be used to make BLUEBERRY VINEGAR, PEACH, APRICOT and other fruit vinegars.



5 cups Flour

1 cup Whole Wheat Pastry Flour

1 1/2 cups Sugar

1 cup Instant Non-Fat Dry Milk

1/4 cup Baking Powder

2 teaspoons Salt

2 tablespoons Cinnamon

1/2 teaspoon Cloves

Spoon flour into measuring cup; level off. In large bowl, combine all ingredients; blend well. Store in airtight container in a cool, dry place.

About 8 cups mix.

High Altitude- Above 3500 Feet: Decrease baking powder to 2 1/2 tablespoons.

For gift giving, measure 2 cups mix, and place in airtight container or zipper- topped storage bag. A pint jar is the perfect size for giving this mix as a gift. To decorate, cut a 9 inch-diameter circle from fabric of your choice. Center fabric over lid and secure with a rubber band. Tie on raffia or ribbon bow to cover the rubber band. Attach card with the following directions:

Red's Holiday Muffins

2 cups Holiday Muffin Mix

2/3 cup water

1 egg, slightly beaten

1/4 cup oil

Heat oven to 400 deg. Line 2 muffin cups with paper baking cups. In medium

bowl, place muffin mix, water, egg and oil; stir until dry ingredients are just moistened. DO NOT OVER MIX. Fill prepared muffin cups approximately

1/2 full. Bake at 400 degrees F for 10 to 15 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm.

Yield: 12 muffins.

Tip: 1/2 cup miniature chocolate chips or 1/2 cup pecan pieces can be added

to batter. High Altitude- Above 3500 Feet: Bake at 425 deg. for 10 to 15 minutes.



Serve these nutty, Southern-style wafers as a complement to a generous scoop of your favorite ice cream. Source: Better Homes and Gardens


1 cup butter

2/3 cup sugar

1 teaspoon vanilla

1-3/4 cups all-purpose flour

1/2 cup sesame seed

1/2 cup ground pecans or almonds

2 ounces semisweet chocolate

1/2 teaspoon shortening


In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the sugar and vanilla; beat until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour, the sesame seed, and the pecans or almonds. Divide dough in half. If dough is too sticky, wrap each half in waxed paper or plastic wrap and chill in the refrigerator about 1 hour or until dough is easy to handle.


On a lightly floured surface, roll half of the dough to 1/8-inch thickness. Using 2-inch cookie cutters, cut dough into desired shapes. Place 1 inch apart on an ungreased cookie sheet.

Bake cookies in a 375 degree F. oven for 7 to 8 minutes or until edges are lightly browned. Transfer cookies to a wire rack; cool. Repeat with remaining dough.

In a heavy, small saucepan combine semisweet chocolate and shortening; heat over low heat until melted, stirring occasionally. Drizzle chocolate mixture over cookies. Let cookies stand until chocolate is set. Makes 56 cookies.




Makes about 16 tamales


1 bag corn husks (see note)

2 cups masa harina (see note)

1 teaspoon baking powder

1/2 teaspoon salt

2 cups lukewarm broth (chicken, pork or beef)

2/3 cup lard or vegetable shortening

About 1 to 11/2 pounds shredded cooked chicken, pork or beef

11/2 ounces ground California chili (mild), pasilla (medium) or New Mexico (hot)


1 teaspoon salt (or more to taste)

1 teaspoon garlic powder (or more to taste)


Take about 16 corn husks from the bag and soak the husks in warm water until soft, then separate.


Prepare masa (dough): Combine masa harina, baking powder and salt. Add meat broth, and knead well with your hands to form dough.


In separate bowl, beat the lard or shortening until light and fluffy. Add dough, 1/2 cup at a time, to the lard, and mix until thoroughly combined.


Prepare meat mixture: Combine chicken, ground chile, salt and garlic powder.


Prepare tamales: Hold a corn husk -- with the broad side facing you -- cupped in one hand. Spread 1/4 cup of masa evenly over husks, then put 1 to 2 tablespoons of meat mixture (about 1/16 of the mixture for each) on top of the masa, leaving about 1 inch of husk on the right and left and about 3 inches on top without dough. Use the broad part of your thumb to press the masa smoothly in place. Fold the sides of each corn husk to center.


There are several ways to secure the tamale for steaming: Fold the ends of the husks over at the top and bottom, toward the center. You may tie the package with a thin piece of corn husk. Or you can tie the ends of the tamale with thin pieces of corn husk.


When all the masa is used up, place tamales upright in a steamer, Dutch oven or other large pan with a rack. Pour boiling water into pan to just under rack level. Cover.


Keep the water simmering over low heat and cook 40 to 60 minutes, checking every 20 minutes, until the dough comes away from the husks.


Discard husks and eat.


Note: Masa harina is a corn flour traditionally used for making tamales or corn tortillas. It can be found with other flours or in the Mexican section of supermarkets. Corn husks, traditionally used to cook tamales, also can be found there. Adapted from Maseca masa harina product package.



2 cups Sugar

1 1/2 cups Corn Syrup

1/4 teaspoon Salt

1 tablespoon Vinegar

1 teaspoon Vanilla

Cook ingredients over medium heat in a large pan until sugar dissolves. Add 1/2 cup whipping cream to mixture and cook to firm ball stage. Pour onto a buttered plate and cool until cool enough to handle. Butter hands and pull taffy until it loses its glossy color. cut with scissors and roll in powdered sugar. Wrap in pieces of wax paper. RF4RP



(Portuguese Dreams)

By Edite Vieira, from The Taste of Portugal, (Grub Street, 2000)

Makes 24 sonhos


Sonhos are fried cakes like small doughnuts but much lighter in texture. There are many variations on the theme all over Portugal. Generally speaking, fried cakes are intended for the Christmas season, but, being so popular, sonhos are made at other times as well, and some specialty patisseries sell them freshly made on a daily basis. The recipe below is flavoured with orange.


1/2 cup water

1 tablespoon butter

Pinch salt

1 cup plus 2 tablespoons all-purpose flour

Juice of 3 medium oranges, divided as below

4 large eggs

Vegetable oil for deep-frying

Confectioner's sugar



1. In a medium saucepan, bring the water, butter, and salt to a boil over medium-high heat. Add the flour and stir vigorously with a wooden spoon to form a ball. Take the pan off the heat and place it in the sink.


2. After cooling a bit, beat in a quarter of the orange juice and the eggs, one by one. Continue beating to aerate the dough. When ready, deep-fry spoonfuls of the dough in hot oil (360°F/180°C) until golden. Remove and drain on paper towels.


3. Dust the sonhos with a mixture of confectioner's sugar and cinnamon. Serve warm.

Copyright 2000 David Leite and Leite's Culinaria(http://www.leitesculinaria.com.)



Makes about 40 cookies


To save cleanup time, mix the ingredients in the same saucepan you used to melt the butter and chocolate.


11/4 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 cup butter (1 stick; no substitutes)

3 ounces unsweetened chocolate

3/4 cup granulated sugar

1/2 cup firmly packed brown sugar

1 egg

1 teaspoon vanilla

1/2 cup sour cream

3/4 cup chopped pecans

Chocolate sprinkles (optional)


In a bowl, stir together flour, baking powder, baking soda, cinnamon and salt to combine thoroughly; set aside.


Preheat oven to 350 degrees. In a heavy, 2-quart saucepan, combine butter and chocolate. Place over low heat until both are melted, stirring occasionally.


Remove chocolate mixture from heat; stir in granulated and brown sugars. Add egg and vanilla; beat well. Add flour mixture alternately with sour cream, mixing until smooth after each addition. Stir in pecans.


Drop by tablespoons, about 11/2 inches apart, onto lightly greased or nonstick or parchment-lined baking sheets. Decorate with chocolate sprinkles, if desired. Bake until cookies feel firm when touched lightly (12 to 14 minutes). Cool on wire racks.



3 ounces corn husks

1 1/3 cups lard

4 cups masa harina

1 teaspoon baking powder

1 teaspoon salt

2 2/3 cups reserved meat stock, fat removed

Filling (recipe follows)

Cream lard until light and fluffy. Blend in masa, baking powder, salt and

stock to form a soft, spreadable mixture. Soak corn husks in warm water to

cover for at least 30 minutes until soft. Open and clean corn husks,

removing silk.

Open the husk, piecing together or dividing if necessary to make pieces

approximately 5X7 inches. Larger or smaller tamales may be formed, but

those that will be cooked together should be uniform in size to assure

proper cooking.

Spread 2 heaping tablespoons masa on husk and spread into rectangle placed

completely to one side leaving a 1-inch margin on the other side and a

2-inch margin at top and bottom. Masa should be 1/8 to 1/4 inches thick.

Spread 1 heaping tablespoon of filling down center third of masa. Fold side

with masa over filling, lapping 1-inch margin over back of tamale. Fold

ends toward center or tie ends with narrow strips of corn husks.

Tamales may be steamed immediately, refrigerated for up to two days, or

frozen for up to six months before steaming.

Place tamales in steamer, using any container large enough to hold them. Be

sure there is plenty of space around the tamales to let the steam circulate.

Add and keep adding water to maintain active steam until masa is translucent

and loosens easily from the husk, 45 to 60 minutes.

Serve warm. Tamales may be reheated until just heated through by

re-steaming or heating in a covered dish in oven or microwave.


2 pounds lean pork or beef or a 3 pound chicken

2 cups water

1 bay leaf

1 garlic clove

1 small onion, cut in four pieces

1 1/2 cups chili puree or 1/2 to 3/4 cup chili powder and 3/4 cup water

1 1/2 teaspoons salt

Cut meat into 2-inch chunks. Add water, any bones and skin, bay leaf,

garlic and onion. Simmer until meat is tender. Remove meat from stock and

reserve stock. Shred meat. Discard bay leaf, bones and skin.

Combine meat with chili and salt. Cook until liquid is absorbed, stirring

to avoid burning. Filling is sufficient for 2 to 3 dozen tamales. Recipe

may be doubled.



1 glass jar

6 1/2 cups water

3 1/4 cups white vinegar

2/3 cups Pickling Salt

1/2 bud garlic

1 small pea alum or 1 teaspoon powder

2 sprigs fresh dill or 4 dill seeds

Wash cucumbers and pack in jar. Mix above ingredients and add to jar. Set

in sun for two days - refrigerate



Makes 4 servings


This is one of my favorite entree salads. For a flavor lift, sprinkle the salad with 1 teaspoon soy sauce and a pinch of cayenne pepper. You can serve it with your favorite dressing or the oil and lime combination offered here.


10 ounces mixed greens or field greens

1 large tomato, diced

1 15-ounce can black beans, rinsed and drained

1/2 red bell pepper, seeded and chopped

1/2 green bell pepper, seeded and chopped

1 cup shredded cheddar or Monterey jack cheese (or a premixed combination; 4 ounces)

1 cup frozen corn kernels, thawed, or kernels from 2 ears fresh corn

1/3 cup pumpkin seeds, toasted (see note)

1/3 cup chopped fresh cilantro

1 cup baked tortilla chips, crushed

1/4 cup extra-virgin olive oil (optional)

Juice of 1 fresh lime (optional)

Salt and freshly ground black pepper, to taste


Place greens on a large platter. Arrange tomatoes, black beans, red and green peppers, shredded cheese and corn in 2- to 3-inch-wide rows across top of greens. Sprinkle pumpkin seeds, cilantro and tortilla chips over all. Drizzle with olive oil and lime juice, if desired (you can substitute your favorite dressing). Season with salt and pepper.


Note: To toast pumpkin seeds, place them in a dry skillet over medium heat and heat, shaking pan often, 2 minutes until they turn golden brown.



Makes 1 gallon

1 1-gallon jar dill pickles

1 small bottle Tabasco sauce

3 cloves garlic, chopped

1 5-pound bag granulated sugar


Drain all juice from pickles and discard. Slice pickles lengthwise and place in jar. Add Tabasco and garlic. Add about one-third of the sugar.


Screw lid back on jar tightly, so no juice will leak out. Gently tip jar back and forth several times to allow sugar and spices to mix with pickles. Leave on counter at room temperature for about a week.


As sugar dissolves, add more until all sugar is used. Gently tip jar back and forth daily to allow sugar and spices to mix.


When all sugar is absorbed, pickles with be dark green and crispy. Serve on deli platter with sliced vegetables.



Makes 8 servings

1/2 cup fresh lemon juice (from about 2 lemons)

2 garlic cloves, minced

Salt and freshly ground pepper, to taste

1/4 cup fruity olive oil

4 cups water

2 carrots, peeled and chopped

2 small celery ribs with leaves, cut into 1-inch lengths

1 lemon, sliced and seeded

12 black peppercorns

1 pound medium shrimp, peeled and deveined

1 pound bay scallops

1 pound cleaned squid, cut into rings

1 pound small mussels, scrubbed and debearded

2 tablespoons minced fresh parsley

Lemon wedges, for garnish


In a large bowl, stir together the lemon juice and garlic, and season with salt and pepper. Slowly whisk in the oil until blended. Set aside.


In a large Dutch oven, bring the water, carrots, celery, lemon slices and peppercorns to a boil over high heat. Reduce the heat to medium and add the shrimp. Cook for 1 to 2 minutes, until pink; do not overcook. With a slotted spoon, transfer the shrimp to a large bowl; set the bowl aside.


Return the liquid to a boil and add the scallops. Cook for 1 to 2 minutes, until just opaque; do not overcook. With a slotted spoon, remove the scallops and transfer to the bowl. Return liquid to a boil, add the squid, and cook for 30 seconds. With a slotted spoon, transfer the squid to the bowl.


Return the liquid to a boil and add the mussels. Cook, covered, over high heat until most have opened, about 5 minutes. Transfer the opened mussels to a plate and cook any unopened mussels for 1 minute longer. Discard any unopened mussels. Remove the mussels from the shells and add to the bowl with the other cooked seafood.


Add the oil mixture and toss to coat. Cover and refrigerate, stirring occasionally, for about 3 hours, or until cold. (The salad can be prepared ahead and refrigerated for up to 8 hours.)


Remove the salad from the refrigerator 30 minutes before serving. Gently stir in the parsley and garnish the salad with the lemon wedges.

From "Mary Engelbreit's 'Tis the Season Holiday Cookbook"



1 pkg (10 oz) mini pretzels

5 cups Cheerios(r)

5 cups Corn Chex(r) -- or any Chex-y cereal

2 cups salted peanuts -- (I use dry roasted)

1 lb M&Ms(r) plain chocolate candy

2 pkg (12 oz. each) white chocolate chips

3 tbsp vegetable oil

In a large bowl combine first five ingredients. Melt oil and white chocolate chips (use good quality baking chips, I tried it with almond bark, and it wasn't as good). Stir until smooth. Pour over cereal mixture and mix well. Spread onto three wax paper lined cookie sheets. Cool and break apart.. Store in airtight container. Makes 5 quarts.

NOTES : Use red and green M&Ms and package up for Christmas gifts.

Warning: Highly addictive! RF4RP




3 1/4 cups Flour

1/3 cup Dry Milk

2 Tbsp. Sugar

1 1/2 tsp. Salt

1 Tbsp. Powdered Ranch Dressing Mix

2 1/4 tsp. Active Dry Yeast

Place ranch dressing mix into a small zip baggie and set aside. Do the same with yeast, or set aside a prepackaged envelope of yeast. Mix and place the remaining ingredients into a quart sized jar. Lay baggies of dressing mix and yeast on top of mix and apply lid. To make the bread later, you will need the following additional ingredients:

1 1/8 cup Water

1 Egg, beaten

1/4 cup Vegetable Oil

Place all ingredients into bread pan, in the order recommended by manufacturer of your bread maker. Insert the bread pan into the bread maker, and select "White", desired color, rapid or normal baking cycle and loaf size. Select delay option, and press Start.



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