Christmas Cake from Norway

Recipe makes 1 - 11 inch loaf pan

Ingredients:

• 1 cup white sugar
• 3/4 cup butter
• 2 eggs + 1 egg yolk
  
• 2-1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 3/4 cup milk, homogenized
  
• 1/2 cup raisins, soaked in boiled water with a good splash of Rye
• *If you don't want raisins then candied fruit can be substituted.
  
• 1/2 teaspoon lemon or vanilla extract
• 1 tsp. cardamom or 1/2 teaspoon cardamom flavored extract

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease an 11 inch loaf pan.
3. Cream the butter or margarine and the sugar until light and fluffy.
4. Add the eggs and egg yolk, one at a time beating well after each one.
5. Stir in the milk, lemon/vanilla and cardamom flavourings.
6. Stir in the flour and the baking powder.
7. If you don't want to soak the raisins then toss them in a little flour and stir them into the batter.
8. Pour the batter into a prepared pan.
9. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes.

The Ever Popular Souvlaki

	Souvlaki is a very popular Greek specialty made with your choice of meat. I like to marinate the meat in a lemony, olive oil mixture. Serve with rice/potatoes and a traditional Greek salad. Don't forget the tzatziki sauce!!! Prep: 25 minutes Cook:15 minutes Servings: 4	Lor

Ingredients:

1 lemon, juiced
1/2 cup olive oil
1/2 cup soy sauce
1 teaspoon dried oregano
3 - 4 garlic cloves, minced or finely chopped
4 - 5 pounds lamb, beef, chicken or pork tenderloin, cut into 1 inch chunks
2 green bell peppers, cut into 1 inch pieces
or 1 green and 1 red bell pepper
2 onions, cut into chunks
I like to use chunks of zucchini or even grape tomatoes as well.
Tzatziki Recipe
Ingredients:
8 ounces Greek style plain yogurt
1/2 cup sour cream
2 Tablespoons Extra Virgin Olive Oil
1-1/2 Tablespoons fresh lemon juice
1/2 teaspoon salt
1 Tablespoon chopped fresh Dill
4 garlic cloves, minced
1/2 cucumber, diced small
Directions:
Whisk yogurt, sour cream, olive oil, lemon juice, salt, dill, garlic and blend well in a glass bowl.
Add small diced cucumber.
Blend thoroughly and serve.

Directions:

In a large glass bowl, mix together lemon juice, olive oil, soy sauce, oregano, and garlic.
Add meat, onions, and green peper.
Blend to coat.
Cover, and refrigerate for 3 - 4 hours.
Preheat grill for medium high heat.
Slide lamb/beef/chicken/pork, bell pepper, and onion onto skewers. Start grilling the kabobs.
Cook about 15 - 20 minutes turning the skewers frequently.
Note: If using bamboo skewers, soak them in water for 30 minutes before placing food on them.

Apple Pie With Cheddar Cheese Crust

	Here is your typical apple pie with a slight twist. It has cheddar cheese in the crust and what a nice twist it is! Prep:45m Cook:35m Servings:8	Lor

Ingredients:

Crust:
1-1/2 cups flour
dash of salt
1/2 cup shortening ~ cold
1-1/2 cups (6 oz.) shredded sharp cheddar cheese
Note: I like the Old white sharp cheddar cheese for this crust
4-6 Tablespoons water
small splash of vinegar
Filling:
1/2 cup sugar(brown or white - both work well)
2 Tablespoons flour or 1-1/2 Tablespoons corn starch
1/4 teaspoon cinnamon
6 cups sliced peeled apples
2 Tablespoons butter or margarine

Directions:

Heat oven to 425 degrees F.
Combine flour & salt; cut in shortening until mixture resembles coarse crumbs.
Blend in cheese.
Sprinkle with water while mixing lightly with a fork; form into ball. Divide dough in half.
Roll one part to 11" circle on lightly floured surface.
Place in 9" pie plate.
Combine sugar, flour, & cinnamon.
Mix with apples.
Place mixture in pie shell and dot with margarine.
Roll out remainder of dough to 11" circle; place over apples.
Pinch and seal edges of crust & flute.
Cut slits in top of pastry to allow steam to escape.
Bake at 425 degree F, for 30-35 minutes.

Applesauce Maple Muffins

Applesauce Maple Muffins
Low Fat
Makes 12 muffins

Ingredients:
2 cups whole wheat hour
1 tbsp. baking powder
1-1/4 cup unsweetened applesauce
1/2 cup maple syrup
2 Egg whites
1/2 cup dark raisins or chopped walnuts

Directions:
Combine flour and baking powder and mix well.
Add the applesauce, maple syrup, and egg whites, and stir just until the dry ingredients are moistened.
Fold in the raisins or walnuts.
Coat muffin cups with nonstick cooking spray, and fill 3/4 full with the batter.
Bake at 350F for 16 to 18 minutes, or just until a wooden toothpick inserted in the center of a muffin comes out clean.
Remove the muffin tin from the oven, and allow it to sit for 5 minutes before removing the muffins.
Serve warm or at room temperature.
From Secret of Fat Free Baking (1994), by Sandra Woodruff, RD

Guinness Stout Brownies

By Peggy Trowbridge Filippone, About.com

The original version of these brownies was developed in Ireland. The malt in the Guinness stout beer intensifies the flavour of the chocolate in these delicious brownies. The texture is an interesting combination of fudge, mousse, candy, and traditional brownies. Although decadently chocolate, they are surprisingly light because of the 4 eggs used. You don't taste the beer at all. Great for St. Patrick's Day or any day.

Prep Time: 15 minutes Cook Time: 30 minutes

Ingredients:

• 1 cup all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 6 tablespoons unsalted room temperature butter, cut into cubes
• 8 ounces dark bittersweet chocolate, chopped
• 3/4 cup white chocolate chips
• 4 large eggs, at room temperature
• 1 cup superfine or granulated sugar
• 1-1/4 cups (10 ounces) Guinness Extra Stout beer (see Note below)
• 1 cup semi-sweet chocolate chips
• 1/8 cup (approximately) confectioners' sugar for dusting

Preparation:

Preheat the oven to 375 degrees F. Line a 9 x 13-inch baking pan with nonstick foil.

In a medium bowl, whisk together flour, cocoa powder, and salt until evenly combined. Set aside.

Melt butter, bittersweet chocolate, and white chocolate chips in a double-boiler over very low heat, stirring constantly until melted. Remove from heat.

In a large mixing bowl, beat eggs and sugar on high speed until light and fluffy, about 3 minutes. Add melted chocolate mixture, beating until combined.

Beat reserved flour mixture into melted chocolate mixture. Whisk in Guinness stout beer. The batter will seem a bit thin. Drop semisweet chocolate chips evenly on top of batter (some will sink in).

Pour into prepared baking pan. Bake 25 to 30 minutes on center rack in the oven, until a toothpick inserted in the center comes out almost clean.

Let brownies cool, uncovered, to room temperature. Dust with confectioners' sugar before serving.

Note: The Guinness should be at room temperature. This recipe uses a little less than a standard 12-ounce bottle of Guinness stout beer. Do not include foam in the measurement. Either spoon off the foam or let it rest until the foam subsides.

Makes: 36 to 48 brownies, depending on cut size

Chocolate Espresso Torte

Chocolate Espresso Torte

This extremely deep, rich, and dark cake tastes great with whipped cream.

Yield: 10 Servings

5 oz. semisweet chocolate, chopped
3 oz. unsweetened chocolate, chopped
1/4 lb. (8 Tbsp.) unsalted butter, cut into pieces plus more for the pan
4 eggs, at room temperature
1/2 cup sugar
1/4 cup brewed espresso or double-strength coffee, cooled to room temperature
1 Tbsp. sifted, finely ground espresso beans (from about 1 heaping Tbs. whole beans)
1/4 tsp. salt
1/4 cup all-purpose flour plus more for the pan

Heat the oven to 350 F. Butter an 8-inch cake pan and line the bottom with pan liners (parchment). Butter the parchment and lightly flour the pan, shaking out the excess.

In a small, heavy-based saucepan over medium heat, melt the chocolates and butter, stirring frequently. Set aside.

Using the whisk attachment of a stand mixer, whip the eggs, sugar, brewed espresso, ground espresso beans, and salt on medium-high speed until thick and voluminous, at least 8 min.

Turn the mixer to low and mix in the butter-chocolate mixture.

Turn off the mixer.

Sift the flour over the batter and fold until all the ingredients are fully incorporated.

Pour the batter into the prepared pan and bake until a skewer inserted in the center of the cake comes out clean, 25 to 30 min.

Cool in the pan on a rack for 10 min.

Set a plate over the torte and carefully invert the torte onto the plate; peel off the parchment. Flip the torte back onto the rack to cool completely before slicing.

Source: Fine Cooking Magazine

Spicy Pumpkin Muffins

Spicy Pumpkin Muffins This lightly spiced muffin can also be made with apple or pear purée instead of the pumpkin. Makes about 20 muffins. 4 eggs 1 cup sour cream or plain yogurt 3 cups canned pumpkin purée 1 cup packed light brown sugar 1/2 cup granulated sugar 1/2 lb. or 16 Tbsp. unsalted butter, melted 1-1/4 lb. or 4-1/2 cups all-purpose flour 2 Tbsp. baking powder 1 tsp. baking soda 1 tsp. salt 2 Tbs. ground cinnamon 2 Tbs. ground ginger a pinch of clove 1 cup golden raisins or diced apple Heat the oven to 350°F. In a large bowl, whisk the eggs, sour cream, pumpkin purée, brown sugar, sugar, and butter. In another bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger and cloves. Slowly add the dry ingredients to the wet, stirring until just mixed. Gently fold in raisins or diced apple. Grease and flour muffin tins or line with muffin papers, preferably foil. Scoop about 1/2 cup batter into each tin so that the curve of the batter is even with the rim of the cup. Refrigerate any extra batter in an airtight container for up to a week. Bake the muffins in the middle of the oven until firm to the touch and a toothpick inserted into them comes out clean, 30 to 35 minutes. Remove the muffins from the muffin tins when they're cool enough to handle.

Eggnog Pound Cake

Eggnog Pound Cake

1 cup sugar

1/2 cup butter or margarine, softened

2 tablespoons rum or 2 teaspoons rum extract

1 teaspoon vanilla

5 egg yolks

1-3/4 cups Gold Medal® all-purpose flour

2 teaspoons baking powder

3/4 teaspoon salt

1/2 teaspoon ground nutmeg

3/4 cup milk

	Heat oven to 350ºF. Grease and flour loaf pan, 9x5x3 inches.
	Beat sugar, butter, rum, vanilla and egg yolks in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat in flour, baking powder, salt and nutmeg alternately with milk on low speed. Pour into pan.
	Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; Remove from pan. Cool completely on wire rack. Store covered at room temperature up to 2 days.

---

Nutritional Information

1 Serving: Calories 180 (Calories from Fat 70 ); Total Fat 8 g (Saturated Fat 2 g); Cholesterol 65 mg; Sodium 250 mg; Total Carbohydrate 24 g (Dietary Fiber 0g); Protein 3 g Percent Daily Value*: Vitamin A 8 %; Vitamin C 0%; Calcium 6 %; Iron 4 % Exchange

Holiday Eggnog Cheesecake

Holiday Eggnog Cheesecake

1-1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 teaspoon ground nutmeg/cinnamon
1/4 cup butter/margarine, melted

Combine crumbs, sugar, nutmeg and margarine and press onto the bottom of a 9 inch pie plate or springform pan.
Bake in a preheated 375 degree oven for 7 - 10 minutes.

1 envelope unflavoured gelatin
1/4 cup cold water
1 8-ounce package + 1 4-oz. package of PHILADELPHIA BRAND cream cheese, softened
1/4 cup sugar
1 cup eggnog
1 cup whipping cream, whipped

Soften gelatin in water.
Stir over low heat until dissolved.
Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Gradually add gelatin and eggnog, mixing until blended.
Chill until slightly thickened.
Fold in whipped cream.
Pour over crust and chill until firm.
Garnish with additional whipped cream and nutmeg, if desired.
10 to 12 servings

Preparation time: 35 minutes plus chilling

Chocolate Fudge

Chocolate Fudge

1 can or 1-2/3 cups evaporated milk
3-1/2 cups sugar
2-12 oz. packages or 4 cups semisweet chocolate morsels or chocolate mint morsels
1/2 cup butter or margarine
1 jar Marshmallow Fluff/cream
1 Tbsp. vanilla extract or 1-1/2 tsp. pure peppermint extract
nuts chopped (optional)

Combine evaporated milk and sugar in a 3 quart saucepan.
Place over high heat and bring to a full boil, stirring constantly.
Continue to boil, stirring vigorously for 10 min.
Reduce heat if necessary to prevent boiling over sides of saucepan.
Remove from heat, add semisweet chocolate morsels and stir until smooth.
Add butter, marshmallow cream and vanilla.
Stir until blended.
Add the chopped nuts.
Makes:4-1/2 lb.

Whole Wheat N' Molasses Muffins

	This is a very plain muffin recipe but it is surprising the number of flavours you can add to it. Prep: 25 minutes Cook: 20 minutes Serves:12	Lor

Ingredients:

1 cup whole wheat flour
1 cup All-Purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 cup skim milk
1/2 tsp. vanilla
1/4 cup molasses
1/4 cup unsalted margarine, melted & cooled
1 egg beaten
Vegetable cooking spray
Note: I like to add raisins(soaked in boiling water and drained) or chopped dates or semi-sweet chocolate chips. Blueberries or strawberries work well, chopped peaches or one banana mashed. I have even turned this muffin recipe into a ginger muffin by adding 1/2 teaspoon ground ginger and chopped sugared ginger. You can add 1 teaspoon of wheatgerm if you are looking for a health kick muffin. Use your imagination ;-)

Directions:

Combine first 4 ingredients in a large bowl, stirring well.
Make a well in center of flour mixture.
Combine milk, vanilla, molasses, margarine & egg, add to dry ingredients, stirring just until dry ingredients are moistened.
Spoon batter into muffin tin coated with cooking spray, filling 2/3 full.
Bake at 400 F. for 20 minutes or until lightly browned.

Parsnip, Carrot And Potato Mash

	This is a French Canadian recipe that was passed down to me many years ago. You can experiment with the amounts of each vegetable, ie. increase the onion or potatoes, decrease parsnips. Prep: 30 minutes Cook: 35 minutes Serves:8	Lor

Ingredients:

6-8 parsnips, peeled and chopped
6 carrots, peeled and chopped
1 large onion, chopped in large chunks
1-2 garlic cloves, whole
8-10 medium potatoes. peeled and chopped
1/4 cup butter (may require a little more)
1/2 cup whole milk
1 Tbsp. Pure Maple Syrup or brown sugar
salt and pepper to taste

Directions:

Place parsnips, carrots, onion, garlic cloves and potatoes in a large pot with enough water to cover.
Bring to a boil over medium-high heat, and cook until fork-tender.
Drain the water from the vegetables, and mash with butter, milk, and Pure Maple Syrup or brown sugar until well blended.
To make this extra creamy and fluffy you can beat with an electric mixer.
Do not beat for too long, just until smooth.
Season to taste with salt and pepper, and serve hot.
Makes 6-8 servings
Note: I like to put this mixture into a casserole dish and bake it in the oven at 375 degrees F for 20-25 minutes.

Snowcap Cookies

By Diana Rattray, About.com

Ingredients:

• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 cup butter
• 1 (3 oz.) pkg. cream cheese
• 1/2 cup sugar
• 1/4 teaspoon lemon flavoring
• 1 cup powdered sugar

Preparation:

Combine flour and baking powder.
Beat butter and cream cheese together until light.
Add sugar and flavoring.
Beat until fluffy.
Add flour mixture and beat on low speed until well mixed.
Chill for 3 hours or overnight.
Shape into 1-inch balls.
Place on an ungreased cookie sheet.
Bake in a 350 degree oven for 12-15 minutes.
Remove and cool slightly.
Sift powdered sugar and put in a food storage bag.
Shake still-warm cookies, a few at a time, to coat well.
Makes about 36.
Recipe can be doubled.

Lemon Bars

Lemon Bars from The Joy of Baking Crust: 1/2 cup (1 stick) (113 grams) unsalted butter, room temperature 1/4 cup (25 grams) confectioner's (powdered or icing) sugar 1 cup (140 grams) all purpose flour 1/8 teaspoon salt Filling: 1 cup (200 grams) granulated white sugar 2 large eggs 1/3 cup (80 ml) fresh lemon juice (approximately two large lemons) 1 tablespoons (5 grams) grated lemon zest (2 lemons) 2 tablespoons (25 grams) all purpose flour Topping: Confectioner's (powdered or icing) sugar Lemon Zest - The yellow outer rind of the lemon that contains the fruit's flavor and perfume. Tip: Always remove the zest first before halving and squeezing the lemon. Use a fine strainer to remove the seeds and pulp from the juice. Directions: Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Grease with butter (or use a cooking spray) a 8 x 8 inch (20 x 28 cm) pan. Crust: In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy. Add the flour and salt and beat until the dough just comes together. Press into the bottom of your greased pan and bake for about 20 minutes, or until lightly browned. Remove from oven and place on a wire rack to cool while you make the filling. Filling: In your electric mixer, or with a hand mixer, beat the sugar and eggs until nice and smooth. Add the lemon juice and zest and stir to combine. Fold in the flour. Pour the filling over the shortbread crust and bake for about 20 minutes, or until the filling is set. Remove from oven and place on a wire rack to cool. To serve: Cut into squares or triangles and dust with powdered sugar. These are best eaten the day they are made but can be covered and stored in the refrigerator for a day or two. Yield: 16 - 2 inch (5 cm) squares

Lemon Snowballs

Lemony Snowballs

Ingredients:

• 1/4 cup shortening
• 1/4 cup butter
• 2/3 cup granulated sugar
• 2 teaspoons grated lemon zest
• 1 egg
• 3 tablespoons lemon juice
• 1 tablespoon water
• 1-3/4 cups sifted all-purpose flour
• 1/4 teaspoon soda
• 1/4 teaspoon cream of tartar
• 1/2 teaspoon salt
• 1/2 cup finely chopped pecans
• 1 cup sifted confectioners' sugar

Preparation:

Cream butter, shortening, and sugar until light; beat in lemon zest and egg.
Stir in lemon juice and water.
Sift together the flour, soda, cream of tartar, and salt.
Stir into the first mixture.
Stir in chopped pecans.
Flour hands and shape dough into small balls.
Place balls about 1 inch apart on ungreased baking sheet.
Bake for about 10 to 15 minutes in a preheated 350° oven.
Cookies should be browned on the bottom, but not on top.
Immediately remove hot cookies from the baking sheet and roll in confectioners' sugar.
Makes about 3 to 4 dozen cookies, depending on size.

Lamb Stew With Peas And Tomatoes

	This dish is very tasty and very easy. Serve over Basmati rice. This recipe is from the Epicurious.com website. Prep: 45 minutes Cook: 75 minutes Servings: 4

Ingredients:

2 lbs. lamb stew meat
3 tbsp. olive oil
6 large garlic cloves, flattened with the side of a knife
1 fresh rosemary sprigs, or 1 tsp. dried rosemary
3/4 cup dry white wine
1 28-oz can Italian-style tomatoes
1 10-oz. bag frozen petite (or regular) peas
Cooked white rice

Directions:

Season Lamb pieces with salt and pepper, if desired.
Heat olive oil in a deep saute pan and brown meat in batches.
Return all lamb to pan, including any collected juices.'
Mix in garlic and rosemary, stir to combine
Add white wine and cook until reduced by 2/3, scraping up browned bits, about 8 minutes
Add canned tomatoes and bring to boil. Reduce heat to medium-low and simmer, covered, for 1 hour and 15 minutes (or until lamb is tender)
Add peas and simmer for an additional 10 minutes

Appleishes Cinnamon Muffins

	o With apple season approaching, I always look forward to preparing recipes that include my favorite fruit. Prep: 25 minutes Cook: 25 minutes Serves: 12

Ingredients:

1/2 cup butter, softened at room temperature
3/4 cup granulated sugar
1 egg, beaten
1 cup buttermilk, yogurt or sour cream
1 tsp. salt
1-1/2 cups apples, diced
2 cups flour
1 tsp. baking soda
4 tsp. baking powder
1 tsp. cinnamon
*You can use nutmeg as well but I find it overpowering.
Topping:
Mix together;
1-1/2 tsp. cinnamon
2 to 3 Tbsp. brown sugar

Directions:

Preheat oven to 375 degrees.
Beat together butter and sugar until creamy
Beat in the egg until smooth.
Add buttermilk or yogurt or sour cream, salt and apples and mix well.
Mix together flour, baking soda, baking powder and cinnamon and add to apple mix to moisten.
Spoon into greased muffin cups and sprinkle with topping.
Bake for 20-25 minutes or until.

Irish Oatmeal Soda Bread

	A good oldfashioned Irish Oatmeal Bread. Prep: 30 minutes Cook: 35 minutes Servings: 2	Lor

Ingredients:

2-1/4 to 2-1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon double-acting baking powder
2 teaspoons salt
2 cups whole-wheat flour
1 cup oldfashioned rolled oats plus 2-3 Tbsps. extra for sprinkling the top of bread
2 cups buttermilk
1 large egg, beaten lightly

Directions:

In a large bowl, sift together 2-1/4 cups flour, baking soda, baking powder, and salt.
Stir in whole-wheat flour and 1 cup of oats.
Add buttermilk and egg and stir the mixture until it forms a dough. Turn dough onto a floured surface and knead it, kneading in as much of the remaining 1/4 cup all-purpose flour as necessary, until it forms a manageable but sticky dough.
Halve the dough, and form the halves into round loaves.
Put them on a greased baking sheet.
Sprinkle the loaves lightly with the additional oats, dust them with flour, and bake them on the middle rack of a preheated 350°F. oven for 30 to 35 minutes, or until they are lightly browned.
Let the loaves cool on a rack.
Makes two 7 inch loaves.

Spinach Pie

I LOVE spinach and this recipe is for a crustless spinach pie.

Serves 6

Ingredients:

• 2 pounds spinach, washed, drained well and chopped
• 8 ounces feta cheese, crumbled
• 1 (8 ounce) container ricotta or cottage cheese
• 1/2 onion, finely chopped
• 1-2 garlic cloves, minced
  
• 1/4 teaspoon onion powder
  
• 1 teaspoon fresh dill, chopped
  
• 2 teaspoons parsley, chopped
  
• 1/4 teaspoon ground black pepper
• salt to taste
• 1-1/2 cups seasoned bread crumbs or crushed croutons
  
• 4 tablespoons butter, melted

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Lightly grease one 9 x 13 inch casserole dish.
3. In a large bowl, combine the spinach, feta cheese, ricotta/cottage cheese, onion, onion powder, dill, parsley, pepper and salt.
4. Mix well and pour into prepared dish.
5. Stir together the breadcrumbs and butter.
6. Sprinkle over spinach mixture and bake at 350 degrees F (175 degrees C) for 30 minutes.

Spinach Casserole Or Pie

	This is a lovely side dish with dinner or on a buffet table. Prep: 20 minutes Cook: 45 minutes Serves: 6

Ingredients:

3 packages frozen chopped spinach, thawed, drained and squeezed of any liquid
2 garlic cloves, minced
1/2 onion, finely chopped
1 small(4 oz) brick of cream cheese, softened
8 oz. sour cream (preferably not lite)
1 can cream of celery or mushroom soup
1/2 - 3/4 cup Parmesan cheese
Note: If you want to turn this into a pie, you will need 1 pie shell either store bought pre-made or homemade.

Directions:

Mix together spinach, minced garlic, finely chopped onion, cream cheese, sour cream and soup.
Add Parmesan cheese.
Pour mixture into a baking dish, casserole or a partially cooked pie crust.
Sprinkle top with crushed seasoned croutons.
Bake at 350 degrees for 40-45 minutes.
This is a delicious side dish.

Double The Chocolate Chippy Cookies

Double The Chocolate Chippy Cookies

3/4 cup butter/margarine, softened at room temperature
1 egg
1 tsp. pure vanilla extract
3/4 cup brown sugar
1/2 cup granulated sugar
1/4 cup Fry's cocoa
1-3/4 cup flour
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1/2 cup pecans, chopped (optional)
1 cup semi-sweet chocolate chips

1. Preheat over to 350 F.
2. Beat butter, egg and vanilla until creamy.
3. Add brown and white sugars, mix well.
4. Mix in cocoa, flour, baking soda, baking powder and salt.
5. Combine well.
6. Add nuts and chocolate chips.
7. Roll into balls, about the size of walnuts.
8. Place 2 inches apart on a greased cookie sheet and bake for 11-13 minutes.
This recipe makes 30 cookies.

Cocoa Mostaccioli Cookies

Cocoa Mostaccioli Cookies

From Good Housekeeping
triple-tested at the Good Housekeeping Research Institute

These cake like chocolate spice cookies are an Italian tradition.

Ingredients:

Cookies:
2 cups	all-purpose flour
1/2 cup	unsweetened cocoa
1-1/2 teaspoons	baking powder
1 teaspoon	ground cinnamon
1/4 teaspoon	ground cloves
1/4 teaspoon	salt
3/4 cup	granulated sugar
1/2 cup	(1 stick) butter or margarine, softened
1 large	egg
1/2 cup	whole milk

Chocolate Glaze:
3 tablespoons	unsweetened cocoa
1-1/4 cups	confectioners' sugar
	White candy decors for garnish

Directions:

1. Prepare Cookies: Preheat oven to 400 degrees F. In medium bowl, combine flour, cocoa, baking powder, cinnamon, cloves, and salt. In large bowl, with mixer at low speed, beat granulated sugar with butter until blended, occasionally scraping bowl with rubber spatula. Increase speed to high; beat until light and creamy. At low speed, beat in egg. Alternately beat in flour mixture and milk, beginning and ending with flour mixture, just until combined, occasionally scraping bowl.
2. With cocoa-dusted hands, shape dough by level tablespoons into 1-inch balls. Place balls, 2 inches apart, on ungreased large cookie sheet. Bake cookies 7 to 9 minutes or until puffed (they will look dry and slightly cracked). Transfer cookies to wire rack to cool. Repeat with remaining dough.
3. Chocolate Glaze: When cookies cool, in medium bowl, with wire whisk or fork, gradually mix cocoa with 1/4 cup boiling water until smooth. Gradually stir in confectioners' sugar and blend well. Dip top of each cookie into glaze. Place cookies on wire rack set over waxed paper to catch any drips. Immediately sprinkle cookies with decors. Allow glaze to set, about 20 minutes. Store cookies, with waxed paper between layers, in tightly covered container at room temperature up to 3 days, or in freezer up to 3 months.

   Makes 24 cookies
   

Brown Sugar Holly Leaves

Brown Sugar Holly Leaves

From Good Housekeeping
triple-tested at the Good Housekeeping Research Institute

Ingredients:

1 cup	butter (no substitutions), cut up
2-1/3 cups	all-purpose flour
1/2 teaspoon	baking soda
1/4 teaspoon	salt
3/4 cup	packed brown sugar
1/4 cup	granulated sugar
1 large	egg
1 teaspoon	vanilla extract
	Green sugar crystals and cinnamon red-hot candies (optional)

Directions:

1. In 2-quart saucepan, heat butter over medium heat until melted and lightly browned. Pour browned butter into small bowl and refrigerate until cold but not firm, about 1 1/2 hours.
2. Meanwhile, on waxed paper, combine flour, baking soda, and salt.
3. In large bowl, with mixer at medium speed, beat browned butter and sugars until creamy, occasionally scraping bowl with rubber spatula. Add egg and vanilla and beat until well mixed. Reduce speed to low; gradually beat in flour mixture until blended. (Dough will be crumbly; gather together with hand to form a ball.)
4. Divide dough into 3 equal pieces. Between two 12-inch sheets of waxed paper, roll 1 piece of dough 1/8 inch thick. (If paper wrinkles during rolling, peel it off, then replace it to remove wrinkles.) Repeat with remaining 2 pieces of dough. Refrigerate dough 2 hours or until firm enough to cut. (Or, place dough in freezer 30 minutes.)
5. Preheat oven to 350 degrees F. Remove 1 piece of dough from refrigerator. Peel off top sheet of waxed paper and replace. Turn dough over and remove top sheet of waxed paper. With 3-inch holly-leaf-shaped cookie cutter, cut out as many cookies as possible, reserving trimmings. (If dough is too firm and cracks, let stand 5 minutes to soften slightly.) Place cookies, 1 inch apart, on ungreased large cookie sheet. Wrap and refrigerate trimmings.
6. Using back of paring knife, draw lines on cookies to resemble veins. Sprinkle green sugar along lines and press some cinnamon candies at one end to resemble holly berries if you like.
7. Bake cookies 10 to 12 minutes or until lightly browned at edges. Transfer cookies to wire racks to cool. Repeat with remaining dough and trimmings. Store cookies in tightly covered container at room temperature up to 2 weeks, or in freezer up to 3 months.

Basic Butter Cake

Basic Butter Cake

From Good Housekeeping
triple-tested at the Good Housekeeping Research Institute

Ingredients:

2 cups	all-purpose flour
2 teaspoon	baking powder
1/4 teaspoon	salt
3/4 cup	whole milk
1-1/2 teaspoons	pure vanilla extract or 1 tsp. pure almond extract
1-1/4 cups	sugar
3/4 cup	butter or margarine, softened to room temperature
3 large	eggs

Directions:

1. Preheat oven to 350 degrees F. Grease 13" by 9" metal baking pan, or three 8-inch round or two 9-inch round cake pans. Dust pans with flour.
2. On waxed paper, combine flour, baking powder, and salt. In cup, mix milk and vanilla; set aside.
3. In large bowl, with mixer at low speed, beat sugar and butter just until blended. Increase speed to high and beat 3 minutes or until creamy, occasionally scraping bowl with rubber spatula. Reduce speed to low and add eggs, 1 at a time, beating well after each addition.
4. Beat in flour mixture alternately with milk mixture, beginning and ending with flour mixture just until blended, scraping bowl occasionally.
5. Pour batter into prepared pans. Bake 40 to 45 minutes for 13" by 9" cake, 23 to 25 minutes for 8 and 9 inch layers, or until toothpick inserted in center of cake comes out clean. Cool in the pans on a wire rack for 10 minutes. With a knife, loosen sides of cake from pans and invert onto wire rack to cool completely.

Fried Herring in Oatmeal

Fried Herring in Oatmeal

Serves 4

Ingredients:
8 fresh herrings
8 oz. (225g) oatmeal
2 Tbsp. flour or seasoned bread crumbs
4 oz. (115g) butter
1 teaspoon salt
freshly ground black pepper

Directions:
Split and bone herrings and wash well.
Mix salt, oatmeal, flour/seasoned bread crumbs together.
Roll herrings in dry mixture making certain both sides are coated.
Heat butter in a frying pan until hot.
Add herring skin side up.
Fry both sides for 3-5 minutes
Remove from pan and drain on paper towel.
Serve immediately with mashed potatoes and peas. 

Reuben Soup

Reuben Soup

Ingredients:

• 1 large onion, chopped
  
• 2 celery ribs, chopped
• 1-2 garlic clove, finely chopped or minced
  
• 3 Tbsp. butter
• 1/4 cup all-purpose flour
• 3 cups water
• 2 cans of low sodium beef broth or 4 packets or cubes of beef bouillon
• 1 large cooked corned beef, chopped
• 2 cups sauerkraut, drained
• 3 cups half and half
• 1 cup shredded Swiss cheese

Directions:

In a large saucepan, saute onion, celery and garlic in butter until tender.

Stir in flour until smooth.

Gradually stir in water and bouillon and bring to a boil, stirring constantly.

Reduce heat to low and simmer 8 minutes.

Stir in cooked corned beef, sauerkraut, half and half and Swiss cheese.

Cook for 30 minutes or until thickened.

Rich Egg Custard

Rich Egg Custard

Ingredients:
1/2 cup sugar
1/2 teaspoon salt
2 tablespoons cornstarch
2-1/2 cups milk
4 egg yolks, beaten
2 teaspoons pure vanilla extract

Directions:
Mix sugar, salt and cornstarch in a sauce pan.
Stir in milk.
Cook over medium heat, stirring constantly until mixture boils.
Boil for 1 minute.
Remove from heat.
Gradually stir a little over half of this mixture into beaten egg yolks and blend into
mixture in sauce pan.
Bring just to boil, stirring constantly.
Cool and add vanilla.
This sauce custard can be poured over cake, fruit or whatever your heart desires ;)

Corned Beef and Cabbage

Corned Beef & Cabbage

Count on one pound of corned beef (there's a shrinkage problem
to take into account), 1-1/2 potatoes and 1/4 head of cabbage
per person.

4-5 lbs. corned beef brisket(medium or thin cut)
1 head of cabbage, cored and quartered
6-8 medium red potatoes, scrubbed and halved or russet potatoes will do
3 onions, quartered
2-4 garlic cloves, peeled and minced
6 carrots, peeled, chopped and cooked separately
1 bay leaf
4-6 whole peppercorns
1 can/bottle beer (any kind except dark)


Cut open the package of corned beef and reserve the contents inside.
Soak the beef for about 2 hours in cold water to remove some of the sodium.
Fill a very large pot with hot water, leaving a few inches at the top.
Add remaining ingredients except cabbage and potatoes.
Bring to a boil.
Reduce heat and simmer partially covered one hour.
After one hour, skim all foam from top of pot and discard.
Add cabbage, partially cover pot and cook another hour.
At this point, check cabbage for doneness by piercing with the tip of a sharp knife.
If it is very tender, remove and set aside.
Cover and keep warm.
Depending on the size cabbage you use, it may require additional cooking.
If so, add potatoes to pot with corned beef and cabbage, recover (partially)
and continue cooking for one more hour.
Use your judgement as to whether or not you need to remove the cabbage at
any point during this last hour.
After the meat has cooked for at least three hours, check potatoes
for doneness.
Remove to a bowl.
Place cabbage in another bowl.
Remove meat from cooking liquid and let stand five minutes.
Slice meat on an angle (as thick or thin as you like) starting at one corner.
Serve with potatoes, cabbage, mustard and of course Irish Soda Bread!

---