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auntie2atrio
08/03/2007, 08:09 PM
RECIPE NEWSLETTER #5: MAY 20, 2007
RECIPES IN THIS NEWSLETTER

TEX-MEX BREAKFAST PIZZA
THREE GRAIN FLAPJACKS

BAKED POTATO SOUP
MEXICAN CHICKEN SOUP
BASIC CHICKEN
ASIAN CHICKEN SOUP

GINGERED CARROT DRESSING
SWEET & WHITE SCALLOPED POTATOES
AVOCADO WITH LEMON & OLIVE OIL
GREEN BEANS WITH LEMON BUTTER
SCALLOPED POTATOES WITH CRUMB TOPPING

THAI BEEF SALAD
MIXED BABY GREENS WITH ROASTED ALMONDS

SEARED TUNA WITH TOMATO & BASIL
SMOKEY ALMOND CHICKEN
STEAMED GINGER FISH
GINGERED CHICKEN

OLD FASHIONED PUMPKIN NUT LOAF BREAD

PECAN LINZER COOKIES WITH CHERRY FILLING
LACY COCONUT CRISPS
TEATIME COCONUT LAYER CAKE
COCONUT MERINGUE BUTTERCREAM FROSTING (ACCOMPANYING RECIPE)
MOLASSES GINGER CRISPS
DARKEST CHOCOLATE CREPE CAKE
HAZELNUT FILLING (ACCOMPANYING RECIPE)
CHOCOLATE GLAZE (ACCOMPANYING RECIPE)
CANDIED HAZELNUTS (ACCOMPANYING RECIPE)
VANILLA POUND CAKE
CHOCOLATE CHERRY CUPCAKES
SAND TARTS

STICKY TOFFEE PUDDING


DECADENT TRIPLE MUD PIE

SOURCES USED IN THIS NEWSLETTER

VERYBESTBAKING/LIBBYS
MARTHASTEWARTMAGAZINE FEBRUARY 2007
WOMANSDAY.COM
KRISTINE NICKLEY (RECIPE CLUB EDITOR FROM CALIFORNIA)
MARTHASTEWARTLIVINGMAGAZINE MARCH 2007
SAN DIEGO UNION TRIBUNE FOOD SECTION
FOODNETWORK.COM
MARTHASTEWART.COM
SAN DIEGO UNION TRIBUNE SUNDAY EDITION COUPON INSERTS
KRAFTFOODS.COM
SAVON PHARMACISTS HEALTH BOOK 11-16-06
TRUDY (RECIPE NEWSLETTER CLUB MEMBER FROM ILLINOIS)
TRACY (Q-TEE64 FROM STARTSAMPLING.COM/ FROM NE/NW ILLINOIS/INDIANA)

BREAKFAST/ BRUNCH

TEX-MEX BREAKFAST PIZZA
SOURCE: SAVON PHARMACISTS HEALTH BOOK 11-16-06
PREP TIME: 25 MINUTES
BAKE TIME: 8 MINUTES
YIELDS: 8 SERVINGS

INGREDIENTS:
Nonstick Cooking Spray
1 1/2 cups frozen loose-pack dice hash brown potatoes, thawed
1/4 cup sliced green onion
1 to 2 canned whole green chile peppers, drained, seeded, & chopped
1/4 teaspoon ground cumin
1 clove garlic, minced
1 cup refrigerated OR frozen egg product, thawed
1/4 cup milk
1 tablespoon snipped fresh cilantro
1 16-oz. Italian-style bread shell ( Recommended: "Boboli")
1/2 cup shredded reduced-fat Monterey Jack cheese
1 small tomato, seeded & chopped

INSTRUCTIONS:
Lightly coat a large skillet with cooking spray. Heat over medium heat. Add the hash brown potatoes, green onions, chili peppers, cumin, & garlic. Cook & stir for about 3 minutes or until the vegetables are tender. In a small bowl, beat together the egg product, the milk, cilantro; add to the potato mixture in the skillet. Cook, without stirring, until the mixture begins to set on the bottom & around the edge. Using a spatula, lift & fold the partially cooked mixture so the uncooked portion flows underneath. Continue cooking & folding until mixture is cooked through, but still glossy & moist. Remove from the heat.
To assemble the pizza: Place the bread shell on a large baking sheet OR a 12-inch pizza pan. Sprinkle half of the cheese over the shell. Top with the egg mixture, tomato, and the remaining cheese.
Bake in a 375 degree oven for 8 to 10 minutes OR until the cheese is melted.

THREE-GRAIN FLAPJACKS
SOURCE: SAVON PHARMACISTS HEALTH BOOK 11-16-06
PREP TIME: 15 MINUTES
COOK TIME PER BATCH: 3 MINUTES
STAND TIME: 10 MINUTES

INGREDIENTS:
1 1/2 cups all-purpose flour
1/2 cups yellow cornmeal
2 1/2 teasoons baking powder
1/2 teaspoon salt
1/2 cup regular rolled oats
3 tablespoons packed brown sugar
1 beaten egg
1 3/4 cups fat-free milk
1/4 cup low-fat plain yogurt
3 tablespoons cooking oil
1/2 cup dried blueberries OR currants (optional)
Unsweetened applesauce (optional)
Nonstick cooking spray

INSTRUCTIONS:

In a large bowl, stir together the flour, cornmeal, baking powder, & salt. In a blender OR a food processor combine oats & brown sugar. Cover & blend or process until the oats are coarsely ground. Stir oat mixture into flour mixture. Make a well in the center of the flour mixture. In a medium bowl, combine the egg, milk, the yogurt, & oil. Add egg mixture all at once to the flour mixture. Stir just until moistened ( batter should be lumpy & thin). Let stand for 10 minutes to thicken slightly, stirring once or twice.If desired, gently fold in the blueberries. Lightly coat an unheated nonstick griddle OR heavy skillet with nonstick cooking spray. Heat over medium heat. For silver-dollar-size pancakes, pour or spread about one tablespoon of batter into a 1-inch circle onto the hot griddle or skillet. Cook over medium heat for 1 1/2 to 2 minutes on each side until pancakes are golden brown, turning to the second sides when the pancake surfaces are bubbly and the edges are slightly dry. Serve warm with applesauce, if desired.

SOUPS

BAKED POTATO SOUP
SOURCE: WOMANSDAY.COM 3-17-07
ACTIVE PREP: 10 MINUTES
TOTAL TIME: 1 1/2 HOURS
YIELDS: 6 SERVINGS

INGREDIENTS:
1 medium head of garlic , 1/4-inch cut off the top
6 large baking potatoes (about 3 pounds), rinsed & pierced with a fork
4 1/2 cups chicken broth
1/2 teaspoon freshly ground pepper
Toppings: crumbled cooked turkey bacon, shredded cheese, sour cream & minced scallions

INSTRUCTIONS:

Heat the oven to 400 degrees. Wrap the garlic head tightly in aluminum foil. Put the garlic & potatoes in the oven. Bake the garlic for 45 minutes OR until soft when squeezed. Remove from the oven & let cool. Continue baking the potatoes about 15 minutes additional or until tender when they are pierced. Unwrap the garlic, squeeze the pulp from the head into a 4-quart pot. When the potatoes are cool enough to handle after removal from the oven, peel 3 potatoes, add to the pot, & mash until nearly smooth. Gradually stir in the chicken broth & pepper until blended. Place over medium heat, & cook, stirring occasionally, until hot. Meanwhile, cut the remaining potatoes (with the skin)into 3/4-inch pieces. Stir into the soup, keep simmering. Serve with some OR all of the toppings.

BASIC CHICKEN SOUP
SOURCE: KRISTINE NICKLEY 3-16-07
PREP TIME: ABOUT 25 MINUTES
COOK TIME: ABOUT 25 MINUTES
YIELDS: ABOUT 8 1/2 CUPS OR 4 MAIN DISH SERVINGS

INGREDIENTS:
1 tablespoon olive oil
1 small onion, finely chopped
2 medium carrots, cut into 1/4-inch-thick slices
2 medium stalks celery, cut into 1/4-inch-thick slices
2 cans (14 to 14 1/2 oz. each) chicken broth, (3 1/2 cups) skimmed of fat
3 cups water
1/8 teaspoon black pepper
2 medium skinless, boneless chicken-breast halves (10 oz.)

INSTRUCTIONS:
In a 4-quart saucepan, heat the olive oil over medium heat. Add the chopped onion & cook until tender & lightly browned, about 5 to 7 minutes, stirring occasionally. Add carrots, celery, chicken broth, the water, & pepper; heat to a boiling stage over HIGH heat. Add chicken to the saucepan & reduce the heat to low. Cover the saucepan & simmer soup for 8 to 10 minutes OR until the chicken just loses it's pink color throughout & carrots are tender. Remove the saucepan from the heat. Using a slotted spoon, remove the chicken from the saucepan; cool on a plate until it is easy to handle. With your fingers, pull chicken into shreds. Return the shredded chicken to the soup; cook over medium heat until completely heated through. Serve with favorite crackers OR bread.

MEXICAN CHICKEN SOUP
SOURCE: KRISTINE NICKLEY (EDITOR OF THE RECIPE NEWSLETTER FROM CALIFORNIA) 3-16-07


INGREDIENTS:
Batch of "Basic Chicken Soup" (Recipe Above)
1/2 lime
1 cup fresh OR frozen corn kernels
1/2 cup loosely packed cilantro leaves, chopped
Limes wedges, coarsely crushed
Tortilla chips
Hot pepper sauce

INSTRUCTIONS:
Prepare a batch of the Basic Chicken Soup. Add the 1/2 lime to the saucepan with the broth. Complete the Basic Soup Recipe adding the corn kernels & cilantro with the shredded chicken; discard the lime rinds. Serve with lime wedges, tortilla wedges, & hot pepper sauce.

ASIAN CHICKEN SOUP
SOURCE: KRISTINE NICKLEY (EDITOR OF THE RECIPE NEWSLETTER FROM CALIFORNIA) 3-16-07

INGREDIENTS:
Batch of Basic Chicken Soup
2 slices fresh ginger (1/8-inch-thick each)
1/2 cup regular long grain white rice
1 bunch water cress (about 6 oz.), thick stems removed
2 medium green onions, sliced
1 tablespoon soy sauce
1/2 teaspoon Asian sesame oil

INSTRUCTIONS:
Prepare the Basic Chicken Soup as directed in the recipe above, adding the ginger to the saucepan with the broth. Meanwhile, prepare the white rice as the label directs. Remove the ginger from the saucepan & discard. Finish the soup as in Basic Recipe, adding cooked riced, watercress, green onions, soy sauce & sesame oil to the soup with the shredded chicken. Serve hot with your favorite bread.
**Note**: Asain sesame oil can be found in the ethnic section of your favorite grocery store.


SIDE DISHES

GINGERED CARROT DRESSING
SOURCE: SAN DIEGO UNION TRIBUNE FOOD SECTION 4-9-07
START TO FINISH: LESS THAN 10 MINUTES
YIELDS: ABOUT 2 CUPS

INGREDIENTS:
1/2 pound baby carrots
1/2 small yellow onion OR 1 large shallot
2 tablespoons bottled chopped ginger
1/4 cup rice vinegar
1 tablespoon reduced-sodium soy sauce
1 tablespoon toasted sesame oil
1/4 cup water
1/2 cup vegetable oil

INSTRUCTIONS:
Coarsely chop the carrots. Place them in a blender & pulse to chop them into small bits. Stir & scrape the sides as necessary to chop well. (Depending on the size of your blender or food processor, you may need to chop them in two batches). Peel & coarsely chop the onion OR the shallot & add it to the blender. Add the ginger, rice vinegar, soy sauce, sesame oil & the water. Pulse to mix. With the motor running, drizzle the oil through the opening through the top of the blender. When all of the oil is added, blend until smooth, about 30 seconds. Serve immediately, or cover refrigerate for up to one week.

SWEET & WHITE SCALLOPED POTATOES WITH PARMESAN & THYME
SOURCE: SAN DIEGO UNION TRIBUNE SUNDAY EDITION COUPON INSERT 3-18-07
YIELDS: 8 SERVINGS

INGREDIENTS:
1 can (12 fl. oz.) evaporated milk
2 bouillon cubes, chicken flavor
1 teaspoon onion powder
1/2 teaspoon dried thyme leaves
4 cups (1 1/2 lbs.) potatoes, peeled, cut into 1/4-inch slices
2 cups (1/2 lb.) sweet potatoes OR yams, peeled, cut into 1/4-inch slices
1/2 cup grated parmesan cheese

INSTRUCTIONS:
Heat the evaporated milk, the bouillon cubes, onion powder & the thyme in a large skillet over medium hight heat, stirring occasionally, until mixture comes to a boil & the bouillon is dissolved. Add the potatoes. Cook, stirring occasionally, until the mixture comes to a boil. Cover; reduce the heat to low. Cook, rearranging the potatoes gently for 35 to 40 minutes until they are tender. Sprinkle with the parmesan cheese & serve immediately.

AVOCADO WITH LEMON AND OLIVE OIL
SOURCE: MARTHASTEWARTLIVING.COM JULY 2003
PREP TIME: 5 MINUTES
TOTAL TIME: 15 MINUTES
YIELDS: 4 SERVINGS

INGREDIENTS:
2 ripe "Haas" avocados
2 tablespoons extra virgin olive oil, OR to taste
2 tablespoons freshly squeezed lemon juice (about 1 lemon)
Salt & Pepper to taste

INSTRUCTIONS:
Halve the avocados lengthwise. Twist halves to separate them, & remove the pits. Run a large spoon between the flesh & the skin, scooping out the meat in one piece, discarding the skins. Slice into wedges, & place avocados on a serving platter. Drizzle with oil & lemon juice. Season with salt & pepper. Serve at room temperature.


GREEN BEANS WITH LEMON BUTTER
SOURCE: MARTHASTEWARTLIVINGMAGAZINE JULY 2003
PREP TIME: 10 MINUTES
TOTAL TIME: 25 MINUTES
YIELDS: 4 SERVINGS

INGREDIENTS:
1 tablespoon coarse salt, + more for seasoning
1 pound green beans, stem ends trimmed
2 tablespoons unsalted butter, cut into small pieces
1 tablespoon finely grated lemon zest (about 1 lemon)
Freshly ground pepper

INSTRUCTIONS:
Fill a medium 3-quart saucepan three-quarters full of cold water. Set over HIGH heat, & bring to a boil. Add the salt & the green beans. Cook until the water returns to a boil & the beans are tender, 4 to 5 minutes. Remove from the heat, & drain. Immediately return the beans to the saucepan. Add the butter & the lemon zest. Toss; season with salt & pepper. Transfer to a serving bowl & serve warm.

SCALLOPED POTATOES WITH CRUMB TOPPING
SOURCE: WOMANSDAY.COM
PREP TIME: 30 MINUTES
TOTAL TIME: 2 HOURS
YIELDS:10 SERVINGS

INGREDIENTS:
2 tablespoons + 1 teaspoon flour
3 cups nonfat milk
6 oz. sharp cheddar cheese, shredded (1 1/2 cups)
1/2 cup sliced scallions
1 1/4 teaspoons salt
1/4 teaspoon pepper
6 large baking potatoes (about 3 pounds), rinsed well
1/4 cup plain dried bread crumbs
2 teaspoons butter, melted

INSTRUCTIONS:
Heat the oven to 325 degrees. Grease a 13 x 9 x 2-inch baking dish. Put the flour in a medium saucepan. Slowly whisk in the milk until it's blended, making sure to get into the corners of the pot. Bring to a boil over medium-high heat, stirring often. Reduce heat & simmer for 2 to 3 minutes, stirring until thickened. Off the heat, stir in 1 cup of the cheese, 1/4 cup scallions, & the salt & the pepper. Slice the potatoes with a thin slicing disk of a food processor OR an 1/8-inch thick by hand( you should have 10 cups). Put in the prepared dish, add the cheese sauce & toss to coat. Spread evenly & cover with foil. Bake for 30 minutes. Meanwhile mix the bread crumbs, butter & the remaining 1/2 cup of shredded cheese in a small bowl until the crumbs are evenly moistened. Uncover the baking dish, sprinkle with crumb mixture & continue to bake uncovered for one hour additional OR until the potatoes are tender & the top is golden brown. Sprinkle with the remaining scallions as a garnish.


SALADS

THAI BEEF SALAD
SOURCE: MARTHASTEWARTLIVING.COM 3-17-07
YIELDS: 4 SERVINGS

INGREDIENTS:
2 tablespoons unsalted peanuts
1 (1-inch piece) fresh ginger, peeled & minced, (about 1 tablespoon)
1 tablespoon grated lime zest (about 3 limes)
1 jalapeno chile, halved, OR 2 Thai chilies
4 tablespoons finely chopped shallots (about 4 shallots)
2 1/2 teaspoons sugar
2 tablespoons Thai Fish sauce
2 tablespoons + 1 teaspoon canola oil
1 1/2 pounds sirloin steak
2 tablespoons freshly squeezed lime juice (about 2 limes)
6 oz. green beans, trimmed
1 head red cabbage, halved & thinly sliced (about 3 cups)
1/2 head "Napa" cabbage, halved & thinly sliced sliced (about 3 cups), + a few whole outer leaves
2 carrots, thinly sliced, on the diagonal
2 scallions, cut into 2-inch lengths & then sliced into thin strips

INSTRUCTIONS:
Heat grill over MEDIUM-HIGH heat. In a small skillet over medium heat, toast peanuts, stirring occasionally, until fragrant & lightly browned, about 2 to 3 minutes. Remove from the heat. Let cool, then coarsely chop & set aside.
To make the marinade: Process the ginger, lime zest, jalapeno, 2 tablespoons of the chopped shallot, & 2 teaspoons sugar in a food processor to form a coarse paste, about 1 minute. Add 1 tablespoon of the fish sauce & 1 teaspoon oil; pulse this together to combine. Place steak on a large plate, & coat both sides with this marinade.
To make the dressing: In a small bowl, combine the lime juice with the remaining tablespoon fish sauce, 1/2 teaspoon sugar, & 2 tablespoons shallots. Slowly add the remaining 2 tablespoons oil, whisking constantly until emulsified.
Prepare an ice bath & set aside. Bring a medium pot of water to a boil, & cook green beans until crisp-tender & bright green, about 2 minutes. Using a slotted spoon, quickly plunge green beans into the ice bath to stop the cooking. When cool, remove from the ice bath, & set aside. Grill steak for six minutes on the first side. Turn steak, & continue to cook for four minutes for medium rare. Transfer to a cutting board to rest for at least five minutes. Arrange green beans, cabbages, & carrot slices around the perimeter of a large serving platter. Drizzle dressing over the vegetables. Thinly slice the steak on the bias, & fan out the slices in the middle of the platter. Sprinkle with peanuts & scallions on top of the steak. Serve immediately.
**Note**:Thai Fish Sauce can be found in the Asian section of most grocery stores.


MIXED BABY GREENS & ROASTED ALMONDS IN ORANGE VINAIGRETTE
SOURCE: SAN DIEGO UNION TRIBUNE SUNDAY EDITION COUPON INSERT 3-25-07
YIELDS: 4 SERVINGS

INGREDIENTS:
8 oz. fresh mozzarella, sliced
5 cups mixed baby salad greens
1 medium naval orange, peeled & thinly sliced
1/2 cup roasted almonds, chopped
INGREDIENTS: (For the dressing)
1/4 cup olive oil
1 tablespoon red wine vinegar
2 tablespoons orange juice
1/4 teaspoon salt
Freshly ground pepper

INSTRUCTIONS:
Mix the vinegar, orange juice, salt, & pepper together. Add the oil & whisk until blended. Slice the cheese & toss into the dressing. Put the greens into a bowl, add the dressing, & cheese & gently toss together. Arrange the orange slices over the top & sprinkle with the almonds.


MAIN DISHES

SEARED TUNA WITH TOMATOES & BASIL
SOURCE: MARTHASTEWARTLIVINGMAGAZINE JULY 2003
PREP TIME: 20 MINUTES
TOTAL TIME: 40 MINUTES
YIELDS: 4 SERVINGS

INGREDIENTS:
5 tablespoons olive oil
1 1/2 pounds tuna (1 inch-thick), cut into 1-inch chunks
Coarse salt & Fresh ground pepper
1 onion, chopped (about 1 cup)
2 cups small cherry tomatoes, stems removed, cut in half
1/2 cup dry white wine
3 sprigs fresh basil, leaves roughly chopped

INSTRUCTIONS:
In a 12-inch skillet, heat 1 1/2 teaspoons of the oil over MEDIUM-HIGH heat. Season the tuna generously with salt & pepper. Arrange half of the tuna in the skillet in a single layer to prevent crowding. Cook, turning only once, until golden brown on the top & the bottom, about 1 1/2 minutes per side (3 minutes total). Tuna should be slightly pink inside. Transfer to a platter. Cover to keep warm OR keep in the oven on a very low temperature to stay warm. Add another 1 1/2 tablespoons olive oil, & repeat with the second batch. Wipe out the bottom of the skillet. Add remaining 2 tablespoons of oil & the chopped onion. Cook over MEDIUM heat, stirring until the onion is golden brown & soft, about 4 to 6 minutes. Add the tomatoes & the wine, & simmer, stirring often, until the tomatoes' skins just begin to wrinkle , about 2 minutes. Cook at a bare simmer until the sauce thickens slightly, about 5 additional minutes. Add the basil to the skillet & cook, stirring until is is wilted. Season with salt & pepper. Spoon hot sauce over tuna just before serving.

SMOKEY ALMOND CHICKEN
SOURCE: KRISTINE NICKLEY (EDITOR OF RECIPE NEWSLETTER FROM CALIFORNIA) 3-16-07
PREP TIME: 10 MINUTES
BAKE TIME: 12 MINUTES
YIELDS: 4 SERVINGS

INGREDIENTS:
1/2 cup salted smoked almonds
1 sliced firm white bread, torn into pieces
1/4 teaspoon ground black pepper
1/4 cup reduced fat sour cream
1/2 cup BBQ sauce (preferably fewer than 260 mg. sodium per 2 tablespoons, such as "Sweet Baby Ray's")
4 small skinless, boneless chicken-breast halves (1 pound)

INSTRUCTIONS:
Preheat the oven to 400 degrees. In a food processor with the knife blade attached, pulse the almonds, the bread & the pepper until coarsely chopped; transfer to waxed paper. In a pie plate, mix the sour cream with 1 tablespoon of the bbq sauce. Dip the chicken into the sour cream mixture, then into the almond mixture to coat, firmly pressing so the mixture adheres; arrange the chicken on an ungreased cookie sheet. Bake until the chicken loses it's pink color throughout, 12 to 15 minutes. Serve with the remaining sauce & your favorite vegetables.

GINGERED CHICKEN
SOURCE: SAN DIEGO UNION TRIBUNE FOOD SECTION 1-25-06
YIELDS: 4 SERVINGS

INGREDIENTS:
4 boneless, skinless chicken breast halves
1/4 cup grated fresh ginger, peeled & minced
3 tablespoons soy sauce
3 tablespoons dry sherry
3 tablespoons hoisin sauce
1 tablespoon toasted sesame oil
1 teaspoon minced garlic
1 teaspoon hot Chinese mustard
1/4 teaspoon five spice powder

INSTRUCTIONS:
Preheat the oven to 350 degrees. Whisk together the ginger, soy sauce, the sherry, hoisin sauce, the sesame oil, the garlic, the mustard & the five-spice powder. Put the chicken in a food safe resealable plastic bag & add marinade. Squeeze all the air from the bag & seal tightly. Marinate, refrigerate, at least six hours OR over night. Remove the chicken from the marinade, discarding the excess.. Place the chicken on the rack in a baking pan. Bake about 25 minutes OR until cooked completely through.
**Note**: Five-Spice Powder is a mixture of Szchhuan peppers which to my knowledge, I am told are quite hot. This powder is found in Asian markets OR most major grocery stores.

STEAMED GINGER FISH
SOURCE: SAN DIEGO UNION TRIBUNE FOOD SECTION 1-25-06
YIELDS: 4 SERVINGS

INGREDIENTS:
1 pound fresh salmon, bass, tilapia OR orange roughy, cut in 4 fillets
2 tablespoons fresh ginger, cut into thin slivers
1/4 cup dry sherry
4 teaspoons soy sauce
2 cloves garlic, finely minced
2 green onions, cut in julienne strips
Asian hot chili oil (optional)

INSTRUCTIONS:
In a shallow dish, mix together the ginger, sherry, the soy sauce, & the garlic. Add the fish fillets & toss until they are thoroughly coated. Cover & marinate for one hour, turning the fillets often. Pour the marinade in a pan with a steamer rack. Add enough water to equal a depth of about 1/4 inch. Bring the liquid to a boil. Place the fish on the rack.Cover tightly & steam the fillets for 3 to 4 minutes per 1/2 inch of thickness.
To serve: Place the green onion strips on the fish fillets & pour the steaming liquid over the top. If desired, drizzle with a little hot chili oil. Serve immediately.


BREADS

OLD FASHIONED PUMPKIN NUT LOAF BREAD
SOURCE: VERYBESTBSKING/LIBBYS.COM 5-21-07
YIELDS: 12 SERVINGS

INGREDIENTS:
2 cups all purpose flour
2 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 can (15 oz.) 100% pure pumpkin (Recommended: "Libby's")
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup evaporated FAT FREE milk
1 large egg
1 large egg white
1 tablespoon vegetable oil
1/4 cup chopped nuts

INSTRUCTIONS:
Preheat the oven to 350 degrees. Grease a 9 x 5-inch loaf pan. Combine the flour, pumpkin pie spice, baking powder, salt, & the baking soda in a medium bowl. Blend the pumpkin, the white sugar, the brown sugar, evaporated milk, egg, the egg white, & oil in a larger bowl. Add the flour mixture; mix just until moistened. Pour into the prepared loaf pan & sprinkle with the chopped nuts at this time if you wish. Bake for 60 to 65 minutes OR until a wooden toothpick inserted comes out clean. Cool in the pan on a wire rack for 10 minutes; remove from the pan to cool completely.


COOKIES & CAKES

PECAN LINZER COOKIES WITH CHERRY FILLING
SOURCE: MARTHASTEWARTLIVING.COM 3-16-07
YIELDS: ABOUT 2 DOZEN COOKIES

INGREDIENTS:
2 cups all purpose flour + more for dusting
1/2 teaspoon baking powder
3/4 cup pecan halves, toasted
2 tablespoons powdered sugar + more for sprinkling
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
1/2 cup (1 stick) COLD unsalted butter, cut into small pieces
1/4 cup sugar
1 teaspoon pure vanilla extract
1 large egg
1/2 cup cherry jam, strained

INSTRUCTIONS:
Preheat the oven to 375 degrees. Sift the flour & the baking powder into a bowl & set aside. Pulse the pecans, powdered sugar, salt & cinnamon in a food processoe until finely ground (but not wet); transfer to the bowl of an electric mixer fitted with a paddle attachment. Add the butter & the granulated sugar; mix on MEDIUM speed until fluffy. Mix in the vanilla & the egg. Reduce the speed to LOW. Add the flour mixture; mix until well combined. Halve the dough; shape into disks. Wrap in plastic, refrigerate until firm, at least 24 hours. Working with one disk at a time, roll out the dough on a lightly floured surface to an 1/8-inch thick. Refrigerate for 20 minutes. Cut out squares with a 2-inch fluted cutter. Cut out the centers of the half centers with a 1/2-inch heart cutter; re-roll the scraps. Space 2 inches apart on parchment-lined baking sheets. Bake squares & hearts until pale golden, about 8 to 10 minutes. Transfer to racks to cool. Meanwhile, heat the jam in a small saucepan over MEDIUM heat until reduced & thickened, about 7 minutes & let cool.Sprinkle cutout cookies with powdered sugar. Spread jam onto cutout squares; top with the cutout ones. Store in an airtight container up to one week.
**Note**: These light cookies are supposed to look like square cookies with heart cut outs in the middle....to assemble...square cookie, then spread jam on top of the cookie, take another square cookie that has a heart cut out & lay it on top...does this make better sense?

LACY COCONUT CRISPS
SOURCE: MARTHASTEWART.COM 3-15-07
YIELDS: ABOUT 6 DOZEN COOKIES

INGREDIENTS:
1/3 cup all purpose flour
1 3/4 cups powdered sugar
1/2 teaspoon salt
1/3 cup unsweetened coconut milk
1 teaspoon pure vanilla extract
1 cup unsweetened shredded coconut
5 tablespoons unsalted butter, melted

INSTRUCTIONS:
Preheat the oven to 350 degrees. Sift together the flour, sugar, & the salt in a medium bowl. Add the coconut milk, & stir until well combined. Add the vanilla & shredded coconut. Blend in the butter & refrigerate for 30 minutes. Drop teaspoons of batter onto a baking sheet lined with nonstick baking mats OR nonstick cooking spray, spacing about 3 1/2 inches apart. Using moistened fingers, gently flatten the cookies to the size of quarters. Bake, rotating baking sheets about halfway through, until the cookies are flat & the edges are light golden brown, about 8 to 10 minutes. Let cool on the baking sheets for 5 minutes & then transfer them to wire racks to finish cooling process. If you use mats, wipe them down between batches. Cookies can be stored in an airtight container for up to 3 to 5 days.

MOLASSES-GINGER CRISPS
SOURCE: MARTHASTEWART.COM 3-15-07
YIELDS: ABOUT 6 1/2 DOZEN CRISPS

INGREDIENTS:
2 cups + 2 tablespoons all purpose flour
1 1/2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
1 large egg + 1 large egg yolk
1 teaspoon freshly grated ginger
2 tablespoons finely chopped candied ginger
1/3 cup unsulfered molasses
Coarse sanding salt (Can be purchased in cake decorating stores)

INSTRUCTIONS:
Preheat the oven to 350 degrees. Whisk together the flour, ground ginger, baking soda, & salt in a bowl & set aside. Put the butter & the sugar into the bowl of an electric mixer fitted with a paddle attachment; mix on MEDIUM-HIGH speed until pale & fluffy. Add the egg & the yolk, mix to combine. Mix in the grated & candied ginger. Add the flour mixture, mix until fully incorporated. Roll the dough into 1-inch balls. Coat with the sanding sugar. Space about 2 inches apart on baking sheets lined with parchment paper. Bake, rotating once, until flattened & golden brown around the edges, about 12 minutes. Let cool on baking racks for about 5 minutes; transfer to wax paper to cool completely.

CHOCOLATE CHERRY CUPCAKES
SOURCE: TRUDY (RECIPE NEWSLETTER MEMBER FROM ILLINOIS) 5-15-07
BAKE: 350 DEGREES
BAKE FOR: 20 TO 25 MINUTES
YIELDS: 2 DOZEN CUPCAKES

INGREDIENTS:
1 pkg. (18 1/4 oz.) chocolate cake mix
1 1/3 cup water
1/2 cup vegetable oil
3 eggs
1 can (21 oz.) cherry pie filling
1 can (16 oz.) chocolate frosting
1 large Hershey's Dark Chocolate Bar

INSTRUCTIONS:
Preheat the oven to 350 degrees. In a mixing bowl, combine the cake mix, water, oil, & eggs; mix well. Spoon the batter by 1/4 cupfuls into paper lined muffin cups. Spoon a rounded teaspoon of pie filling onto the center of the cupcake. Set the remaining pie filling aside. Bake at 350 degrees for 20 to 25 minutes OR until a toothpick inserted on an angle toward the center comes out clean. Remove to a wire rack to completely. Melt the chocolate bar & stir into the frosting until the frosting is stiff, but still spreadable. Frost the cupcakes; top with one cherry from the pie filling. Serve with additional pie filling OR refrigerate for another use.

TEATIME COCONUT LAYER CAKE
SOURCE: MARTHASTEWARTLIVINGMAGAZINE 3-24-07 1ST PUBLISHED: 01-2006
YIELDS: 10 TO 12 SERVINGS

INGREDIENTS:
Vegetable oil OR cooking spray
3 1/3 sifted cake flour (not self rising)
2 1/4 cups superfine sugar
3/4 teaspoon baking soda
Salt
3/4 cup vegetable oil
11 large eggs, separated, + 3 egg whites (this is not a misprint....11 eggs)
1 teaspoon pure vanilla extract
3/4 cup granulated sugar
1/4 cup cream of coconut (available at "Whole Foods Market") OR go to http://www.wholefoods.com
Coconut Meringue Buttercream Frosting (Recipe To Follow)
1 cup sweetened flaked coconut
2/3 cup coconut syrup
2/3 cup unsweetened coconut shavings, for the garnish

INSTRUCTIONS:
Preheat the oven to 325 degrees. Coat three 9 x 2-inch round cake pans with cooking spray; line with parchment paper. Set aside. Sift the flour, 1 3/4 cups superfine sugar, the baking soda, & 1/2 teaspoon salt into the bowl of an electric mixer fitted with the paddle attachment. Whisk together 3/4 cup water, the vegetable oil, egg yolks, & vanilla in another bowl. Add yolk mixture to the flour mixture; mix on MEDIUM-HIGH speed until smooth, about 2 minutes. Transfer to a large bowl & set aside. Put egg whites & a pinch of salt into the clean bowl of the mixer fitted with the whisk attachment, beat on MEDIUM speed until foamy. Raise speed to MEDIUM-HIGH & beat until soft peaks form. Gradually add the remaining 1/2 cup superfine sugar; beat until stiff, glossy peaks form. Fold 1/4 of the egg-white mixture into the batter with a rubber spatula. Fold in the remaining egg-white mixture in 2 batches. Divide the batter evenly among the prepared pans. Bake until the cakes are golden brown & they spring back when they are pressed, 30 to 35 minutes. Invert cakes onto wire racks to cool & remove parchment paper from the cake bottoms. Bring 1 cup water, the granulated sugar, a pinch of salt, & the cream of coconut to a boil in a small saucepan, stirring occasionally. Boil for one minute & let stand. Trim the cooled cakes to level. Place one cake on a serving plate, & brush with 1/3 cup coconut syrup. Spread with 1 cup buttercream frosting (recipe to follow) & sprinkle with 1/3 cup sweetened coconut. Top with another cake, brush with 1/3 cup coconut syrup; spread with 1 cup buttercream, sprinkle with 1/3 cup sweetened coconut. Top with the final layer; brush with the remaining coconut syrup & refrigerate until firm. Spread 1 1/4 cups buttercream frosting over top & the sides of the cake. Refrigerate again until the frosting is firm, about 30 minutes. Spread 1 1/2 cups buttercream over the top & sides of cake. Refrigerate until frosting is VERY firm, at least one hour. Fill a pastry bag fitted with a one-inch basketweave tip (such as "Ateco # 898) ..found in cake decorating supply stores...with buttercream. Holding bag perpendicular to the cake, pipe the sides in a bake & forth motion, starting at the bottom. Refill the bag as needed. (Please don't panic because the buttercream frosting recipe calls that it makes 9 cups). Sprinkle the top of cake with the remaining 1/3 cup of sweetened coconut & the unsweetened shavings. The cake can be refrigerated for up to 2 days; let stand for 20 minutes before serving.

COCONUT MERINGUE BUTTERCREAM FROSTING (ACCOMPANYING RECIPE)
SOURCE: MARTHASTEWARTLIVINGMAGAZINE 3-24-07
YIELDS: ABOUT 9 CUPS

INGREDIENTS:
10 large egg whites
2 1/4 cups sugar
1/4 teaspoon salt
4 cups (8 sticks) unsalted butter, softened
1/2 cup cream of coconut (available at "Whole Foods Market") OR go to http://www.wholefoods.com
1/2 teaspoon pure coconut extract

INSTRUCTIONS:
Whisk egg whites, sugar, & salt in a heat proof bowl of an electric mixer set over a pan of simmering water until the sugar has dissolved & the mixture registers about 160 degrees, about 3 minutes. Attach the mixer fitted with the whisk attachment. Beat on MEDIUM-HIGH speed until cooled, about 10 minutes. Reduce the speed to MEDIUM. Add the butter, beat until pale & fluffy. Mix in the cream of coconut & the extract. Buttercream can be refrigerated in an airtight container for up to 3 days--beat before using.

WARREN BROWN'S ALL-OCCASION VANILLA POUND CAKE
SOURCE: SUGAR RUSH/ FOOD NETWORK 3-16-07
BAKE TIME: 45 MINUTES
COOL TIME: 5 TO 10 MINUTES
YIELDS: RECIPE NOT SPECIFIC

INGREDIENTS:
2 1/2 cups + 3 tablespoons sifted, unbleached all purpose flour
1 tablespoon potato starch
1 1/2 vanilla powder
1/2 teaspoon salt
1/4 teaspoon baking soda
8 oz. (1 cup) sour cream
2 tablespoons heavy cream
1 1/2 teaspoons vanilla extract
1/4 cup brandy
1 tablespoon Amaretto
1 tablespoon rum
1 1/2 teaspoons whiskey
16 tablespoons (2 sticks) unsalted butter, at room temperature
3 cups extrafine granulated sugar
1 vanilla bean
5 large eggs
1 yolk
Powdered sugar, for sprinkling

INSTRUCTIONS:
Place a rack in the center of the oven & preheat to 350 degrees. In a large mixing bowl, combine the flour with the potato startch, vanilla powder, salt & baking soda & whiskey to blend. In another mixing bowl,combine the sour cream, heavy cream, vanilla extract & the liquors & whisk gently to combine. Add the butter & the sugar to the bowl of a standing mixer fitted with a paddle attachment. Slice open the vanilla pod & scrape in the black seeds, & begin blending on LOW speed. After 2 to 3 minutes, add the eggs & the extra yolk one at a time, waiting until each is well incorporated before adding the next egg. Continuing on LOW speed, alternately add the dry & wet ingredients, little by little. (Move swiftly through this step to avoid over working the batter--it should take no more than one minute). Stop the mixer, scrape down the sides & along the bottom, & mix on MEDIUM for 15 to 20 additional seconds, until the batter is consistently smooth. Spray a large (1 1/2 cup) Bundt pan with an oil/starch spray. Fill pan 3/4's full & level it with a rubber spatula. (Use any leftover batter for cupcakes). Bake for 45 minutes. Test for doneness by inserting a toothpick in the center & removing. When toothpick shows just a touch of crumbs, take out of oven to cool for 5 to 10 minutes on a flat surface. Remove the cake from pan & allow cake to cool completely. Slice & sprinkle with powdered sugar. Serve with whipped cream & berries, if desired.
**Note:** Got this information from Trudy, (Recipe Newsletter Member from Illinois)...Potato Starch is gluten-free. It is found in the gourmet section of large grocery stores. "BOB'S Red Mill" is a popular brand. Thank you Trudy.

DARKEST CHOCOLATE CREPE CAKE
SOURCE: MARTHASTEWARTLIVINGMAGAZINE.COM 3-24-07
YIELDS: RECIPE NOT SPECIFIC

INGREDIENTS:
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces + extra for the pan
8 oz. semisweet chocolate, finely chopped
1 1/2 cups all purpose flour
1/3 cup sugar
1/2 teaspoon salt
2 1/2 cups whole milk, at room temperature
6 large eggs, at room temperature
1 tablespoon pure vanilla extract
1/4 cup water
Hazelnut Filling (Recipe to follow)
Chocolate Glaze (Recipe to follow)
Candied Hazelnuts (Recipe to follow)

INSTRUCTIONS:
Bring the water to a rolling boil in a small saucepan over MEDIUM-HIGH heat. Add the butter, one piece at a time, whisking to combine after each addition. Remove from the heat; stir in the chocolate until completely melted. Set aside. Whisk together the flour, sugar, & salt in a medium bowl. Whisk together the milk, eggs & vanilla in another bowl. Gradually add the milk mixture, whisking until smooth. Pour through a fine sieve into an airtight container; discard any lumps. Refrigerate at least 2 hours or up to overnight. Lightly coat an 8-inch crepe pan OR a nonstick skillet with melted butter. Heat over MEDIUM heat until it just starts to smoke. Remove the pan from the heat; pour about 2 tablespoons of the batter into the pan swirling to cover the bottom. Reduce the heat to MEDIUM-LOW; return the pan to the heat. Cook, flipping once until the edges are golden & the center is dry, about 30 seconds per side. Slide the crepe onto a plate. Repeat the process with the remaining batter, coating the pan with butter as needed. Crepes can be refrigerated, covered, up to one day. Place a crepe on a wire rack set over a rimmed baking sheet. Spread with about 3 tablespoons hazelnut filling (recipe to follow). Top with another crepe. Continue layering with hazelnut filling & crepe, using about 32 crepes & ending with a crepe on top. Refrigerate until firm, about 15 minutes. Spoon a 1/2 cup chocolate glaze (recipe to follow) on top of the cake, spreading evenly to the edges. Spread remaining glaze around the sides of the cake, coating completely. Refrigerate until the glaze is firm & set, about 20 minutes. Cake can be refrigerated for up to 3 days. Garnish with toasted & candied hazelnuts, (recipe to follow).

HAZELNUT FILLING (ACCOMPANYING RECIPE)
SOURCE: MARTHASTEWARTMAGAZINE.COM 3-24-07
YIELDS: ABOUT 8 CUPS FILLING

INGREDIENTS:
2/3 cup heavy cream
6 large egg whites
1 2/3 cups sugar
1 3/4 cups (3 1/2 sticks) unsalted butter, cut into pieces & softened
1 teaspoon pure vanilla extract
1/3 cup hazelnut cream (available from "Whole Foods Market", possibly at "Henry's", OR at http://www.wholefoods.com
Pinch salt

INSTRUCTIONS:
Put the cream into the bowl of an electric mixer fitted with the whisk attachment; beat on MEDIUM-HIGH speed until soft peaks form, about 4 minutes. Transfer to a medium bowl & refrigerate for 1 hour. Whisk the egg whites & the sugar in the clean bowl of mixer set over a pan of simmering water until the sugar has dissolved & mixture registers 160 degrees, about 2 to 3 minutes. Attach the bowl to the mixer fitted with the clean whisk attachment; beat on HIGH speed until slightly cooled & stiff (but not dry) peaks form, about 5 minutes. Fit the mixer with the paddle attachment with the mixer on MEDIUM-LOW speed, add the butter, several pieces at a time, mixing well after each addition, (meringue will deflate slightly as butter is added)... Add the vanilla, hazelnut cream, & salt; blend until the mixture comes together, about 3 to 5 minutes. Foldin the heavy whipping cream with a rubber spatula. Use immediately.

CHOCOLATE GLAZE (ACCOMPANYING RECIPE)
SOURCE: MARTHASTEWARTMAGAZINE.COM 3-24-07
YIELDS: ABOUT 2 CUPS GLAZE

INGREDIENTS:
1 1/4 cups heavy cream
1 tablespoon light corn syrup
Pinch of Salt
10 oz. semisweet chocolate, finely chopped

INSTRUCTIONS:
Bring the cream, corn syrup, & salt to a boil in a medium heavy saucepan over MEDIUM-HIGH heat. After boiling, remove from the heat. Add the chocolate, swirl the pan to cover completely with the cream. Let stand about 5 minutes. Stir until smooth & let cool completely.

CANDIED HAZELNUTS (ACCOMPANYING RECIPE)
SOURCE: MARTHASTEWARTMAGAZINE.COM 3-24-07
YIELDS: 9 HAZELNUTS

INGREDIENTS:
9 hazelnuts, toasted & peeled
1 cup sugar
1/4 cup water

INSTRUCTIONS:
Thread each hazelnut onto the tip of a long wooden skewer & set aside. Place a cutting board along the edge of a countertop; set a baking shett on the floor next to the edge. ( Trudy told me that layers of newpaper OR a turkey roaster can work just as well). Cook the sugar & the water in a medium heavy saucepan over MEDIUM heat, stirring occasionally until the sugar has dissolved. Continue to cook, without stirring, until the syrup comes to a boil, washing down the sides with a brush to prevent crystals from forming. Let boil until the syrup turns a light amber color, about 5 minutes; remove from the heat. Let stand until slightly cooled, about 8 to 10 minutes. Dip 1 skewered hazelnut into the syrup, coating it completely, & letting the excess drip back into the pan. When dripping syrup becomes a thin string, secure the end of the skewer under the cutting board, letting the caramel strip drip over the edge onto the baking sheets. ( This is where layers of newspaper OR a turkey roasting pan might be more practical for easier cleanup). Repeat with the remaining hazelnuts. Let stand until caramel has hardened, about 5 minutes. Break strings to about 4 inches & carefully remove the skewers.

SAND TARTS
SOURCE: TRACY (Q-TEE64 ON STARTSAMPLING.COM FROM NE/NW ILLINIOS/INDIANA) 5-16-07
SOURCE: REFERRED BY TRUDY (RECIPE NEWSLETTER MEMBER FROM ILLINOIS)
BAKE TIME: 20 TO 25 MINUTES
PREHEAT OVEN: 325 DEGREES

INGREDIENTS:
2 cups flour
2 sticks butter
2 teaspoons vanilla
1/3 cup powdered sugar + more for cookie coating
1 cup chopped pecans

INSTRUCTIONS:
Cut the 2 sticks soft butter into the 2 cups of flour using a dough cutter until it becomes one. Add your vanilla, then your powdered sugar & mix. Stir in the nuts. Roll into balls (about 1 to 1 1/2 inches) & place on an ungreased cookie sheet. Bake for 20 to 25 minutes. When done, place warm cookies in a bowl of powdered sugar & coat well. Place in a container & leave the lid off until cookies are completely cooled.
**Note**: These are delicious. Great with a warm cup of tea.


PUDDINGS

STICKY TOFFEE PUDDING
SOURCE: MARTHASTEWART.COM 3-16-07
YIELDS: 8 TO 10 SERVINGS

INGREDIENTS: (FOR THE PUDDING)
1/2 cup (1 stick) unsalted butter, softened, + more for the pan
8 oz. dates, pitted & coursely chopped
1/2 cup light rum (optional)
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1 cup dark brown sugar
2 large eggs
1/2 cup water
INGREDIENTS: (FOR THE SAUCE)
1 cup heavy cream
1 cup packed dark brown sugar
1/4 cup (1/2 stick) unsalted butter, cut into small pieces
1/4 cup light rum (optional)

INSTRUCTIONS:
Preheat the oven to 350 degrees.
To make the pudding: Butter an 8-inch square cake pan & set aside. Put dates, rum, (optional), & the water in a pan to bring to a boil over MEDIUM-HIGH heat, stirring occasionally. Reduce heat to MEDIUM-LOW; cover, simmer until dates are very soft, about 5 minutes. Carefully transfer the date mixture to a food processor & puree (you should have about one cups worth)...Let cool for 15 minutes. Whisk together the flour, baking powder, salt, cinnamon, & baking soda in another bowl & set aside. Mix the butter & brown sugar together with an electric mixer on MEDIUM-HIGH until pale & fluffy. Add the eggs, one at a time, mixing well after each addition & scraping down the bowl as needed. Reduce the speed to LOW. Add the flour mixture in 3 additions, alternating with the date puree. Transfer batter to prepared pan & smooth the top. Bake for 25 minutes. Reduce the temperature to 325 degrees & bake until a toothpick comes out clean, 15 to 20 additional minutes. Let cool in the pan on a wire rack for 5 minutes. Run a knife around the edges to loosen & invert onto a serving plate.
To make the sauce: Put cream, brown sugar, & butter into a saucepan. Bring to a boil over MEDIUM heat. Cook for 3 minutes. Stir in the rum (optional) & cook for 1 minute more (you should have about 1 1/2 cups sauce). Pour half of the sauce over the pudding. Serve immediately with the remaining on the side. Lower the puddings into boiling water & cover. Return to a boil; reduce to a simmer, & steam for 2 1/2 hours adding boiling water occasionally to maintain water level. Transfer puddings to a wire rack & let cool for about 10 minutes. Run a knife around the edges of the bowls to loosen & invert to serving plates. Serve warm.

PIES

DECADENT TRIPLE-LAYER MUD PIE
SOURCE: SAN DIEGO UNION TRIBUNE FOOD SECTION 3-22-07
REFRIGERATION TIME: 3 HOURS
YIELDS: 8 SERVINGS

INGREDIENTS:
3 squares semisweet baking chocolate, melted
1/4 cup canned sweetened condensed milk
1 Oreo pie crust
1/2 cup toasted pecans (optional)
2 cups cold milk
2 packages (4 serving size) instant chocolate pudding
1 (8 oz.) tub frozen whipped topping, thawed

INSTRUCTIONS:
In a small bowl, mix the melted chocolate & condensed milk until blended. Pour into the crust. Sprinkle with the pecans. Pour the cold milk into a large bowl. Add the pudding mixes. Beat with a wire whisk for 2 minutes OR until well mixed. (Mixture will be thick). Spoon 1 1/2 cups of the pudding mixture over the pecans in the crust. Add half of the whipped topping to the remaining pudding. Stir with a wire whisk until well blended. Spread over the pudding in the crust. Top with remaining whipped topping. Refrigerate for 3 hours.

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NOTES FROM THE EDITOR:

Hello Ladies, 5-22-07

Sorry I haven't gotten the newsletter out until now. I think I have decided that they will post every 2 weeks instead of every week...this week has been absoloute Hell. My grandparents were here this weekend from Palm Springs, she has Alzhiemer's & Parkinson's, they are in the process of moving in with us. To top it off, my best friend's dad, who has been like a dad to me..was sent to the hospital by paramedics, I get a call from her mother at 11:30 p.m. saying "Kris, call 911, Bobby's having pain" (My best friend, Sheryl was killed in a car accident on her way to work 8 years ago, these are her parents, they still live across the street from me....they now have become my best friends....) I called 911, they came, I went to the hospital with them, he's going to be okay.
There are some new webpages that will be put in the newsletter. The cookie tips insert will go in there as well. Thanks so much for hanging in there. Keep contributing recipes, contributing comments, & whatnot. Newsletter # 6 will post June 3, 2007. Grilling ideas, the cookie insert as well as the antioxidant & vitamin insert. Picnic recipes/ideas are needed.

Happy Cooking.
Have a good week.
Kristine
Auntie2atrio on StartSampling