Recipes

Appetizers

Main Courses

Side Dishes

Salads

Breads

Soups

Desserts

Drinks

Additional Finds

APPETIZERS:

Artichoke Dip

Serve with large corn chips (Fritos “Scoops”)

1 lg. can/jar artichoke hearts, chopped by hand or very briefly in food processor

1 8 oz. pkg. cream cheese, softened

½ cup mayonnaise

½ cup sour cream

½ cup fresh parmesan cheese, grated

Dillweed, to taste

Minced garlic, to taste

Mix all ingredients; bake at 350 degrees to heat.

Karen's Bread Bowl & Scrumptious Dip

2 Round 2 lb. loaves of Pumpernickel Bread

(Carve one like a pumpkin, removing top, scooping out soft bread, to achieve a bread bowl) (Cut all remaining bread into dipping/bite size pieces)

Triple the following (or more, as needed) and mix:

1 cup mayonnaise

1 cup sour Cream

½ cup fresh parsley, chopped by hand or processor

¼ cup fresh scallions, chopped by hand or processor

1 clove garlic, minced

2 Tbs. chopped capers (most important)

2 dashes Tabasco hot sauce

Put Dip into bread bowl; serve on large tray surrounded by bread chunks; enjoy! Once the bread chunks are gone, eat the bowl.

Creamy Tarragon Dip

1 - 8 oz. package cream cheese, softened

½ cup sour cream

1 clove garlic, minced

1 T fresh tarragon, chopped

¼ cup green onions, chopped

1 t lemon juice

Combine all ingredients in a blender or food processor until smooth. Serve

with crackers or toasted bread pieces. Tarragon adds a nice flavor to the

traditional cream cheese and sour cream base.

Dilled Cheese Squares

16 oz. Gouda cheese (4 c shredded)

3 eggs, beaten

¼ c chopped red pepper

¼ c chopped green onion

¼ tsp. dried dill weed

Mix all ingredients in a medium bowl. Pour into ungreased 8 inch square

baking pan. Bake at 350° until puffed and lightly browned 25-30 minutes. Cool

several minutes. Cut into squares. Makes 16 squares

Warm Crab and Spinach Dip

Serve this dip with French bread slices.

Makes about 2 cups

1 Tablespoon Olive oil
¼ cup Onions, diced
1 teaspoon Garlic, minced
½ cup Cream
8 ounces Brie cheese, rind removed
¼ cup Spinach, chopped
½ pound Crab meat
1 Tablespoon Dijon mustard
½ teaspoon Dill weed

-Heat the oil in the top half of a double boiler. Add the
onions and garlic. Cook until just soft. Whisk in the cream
and heat. Slowly whisk in the Brie. Simmer until melted.
Add the remaining ingredients and simmer for 15 minutes.
Serve warm.

Salmon Dill Mousse

Serve with crackers or small sliced bread

15½ oz. canned red salmon

2 envelopes unflavored gelatin

¼ cup lemon juice

½ cup cucumber, peeled, seeded and chopped

½ cup onion, chopped

½ cup celery, chopped

½ tsp. Dillweed

1 cup Mayonnaise

1 cup whipping cream

lettuce leaves

cucumber slices (optional)

lemon slices (optional)

Drain salmon, reserving liquid. Add water to salmon liquid to measure 1 cup. Combine salmon liquid and gelatin; cook over medium heat until gelatin is dissolved; stirring constantly. Remove from heat and set aside. Remove skin and bones from salmon. Place half of liquid, half of salmon and half of next 8 ingredients in blender or food processor; process until smooth. Pour mixture into a lightly oiled 6‑1/2 cup mold (fish shape). Repeat process with remaining half of ingredients; add to mold. Chill until firm. Unmold on lettuce leaves. Garnish with cucumber slices and lemon slices, if desired.

Ham Log

Serve with crackers or small sliced bread

3 cups ham, ground or finely chopped

8 oz. cream cheese, softened

½ cup chutney (chopped, if necessary)

1 tsp. + Tabasco hot sauce

1 cup pecans, chopped (1/2 in log; 1/2 pressed on top)

With hands, mix ingredients together; shaped into logs approximately an inch to an inch and a half in diameter, six inches long. It can also be shaped like a football, or any other creative shape. Roll logs in nuts to coat, or press half of the nuts into the top.

Sweet and Sour Cocktail or Buffet Meatballs

1 lb. ground beef

1 egg

¼ cup bread crumbs

Salt and pepper to taste

Mix all ingredients and shape into small meatballs.

Sauce:

1 lg. jar chili sauce

1 lg. jar grape jelly

Mix together in pan. Simmer meatballs in sauce for 1 hour. Serve in chafing dish with toothpicks or bamboo skewers.

Gjore's Stuffed Mushroom Caps

Wash mushrooms (easy by placing in plastic ziplock bag, adding water and lots of salt; shake thoroughly while salt "scrubs" mushrooms, drain), remove stems, leaving only caps.

Soak mushrooms in soy sauce for a half hour or more; drain.

Place on baking sheet. Fill with mixture of:

Deviled ham spread

Mayonnaise

Bread Crumbs

Sprinkle Parmesan Cheese on top. Broil for a few minutes until golden brown on top.

Dorset Inn’s Vermont Cheddar Cheese Fondue

¾ Cup Butter

2 lb. Vermont Cheddar Cheese

¾ Cup Milk, warmed

2 Eggs

¼ tsp. Salt

In pan over stove, stir cheese and butter until melted. Slowly add the warmed milk and whisk smooth. Remove from heat and beat in eggs, one at a time. Add the salt and put into fondue pot.

Humus

1 – 20 oz. Can of Chick Peas

1-2 cloves Garlic

1-2 tsp. Salt

1/3 cup Fresh Lemon Juice

4 Tbs. Tahini

Juice from chickpeas

1 Tbs. Olive Oil

Drain chick peas and mash or puree in food processor. Crush garlic; add it and salt and lemon juice. Beat in tahini. Add juice to think to dipping consistency. Serve on plate and mound it up; create well in center for olive oil. Serve with fresh warm pita bread.

Shrimp Mold

Serve with crackers or small slices of bread

1 can tomato soup (undiluted)

9 oz. cream cheese

2 Tbs. powdered gelatin, unflavored

½ cup cold water

½ cup green pepper, chopped

½ cup onions, chopped

1 lb. shrimp, cooked, chopped

1 cup mayonnaise

Heat soup and cream cheese until cheese is melted. Mix well. Soften gelatin in cold water. Add to soup mixture. Stir until gelatin is melted. Cool. Add remaining ingredients. Pour into 1‑1/2 quart mold. Chill. Unmold onto serving plate.

Cheese Pennies

1 cup Butter (2 sticks)

2 cups Shredded sharp cheddar cheese

2 cups Flour

½ tsp. Salt

Cayenne Pepper or hot sauce (optional)

Cream together butter and cheese; add remainder. Mix well, form 1” balls. Place on cookie sheet and press flat (with fork?). Bake 15 minutes at 375 degrees.

Curry and Chutney Pate

Serve with crackers

2 pkgs. Cream Cheese (8 oz. size)

2/3 cup Colonial “Chut-Nut” Chutney (Rafetto is one brand, among others)

½ cup Slivered Almonds

2 tsp. Curry Powder (mild)

1 tsp. Dry Mustard

Soften the cream cheese. Mix all ingredients together and place into mold lined in plastic wrap. Refrigerate. This spread is best if prepared three or four days in advance to allow the flavors to blend. Unmold carefully, pulling off plastic wrap, and serve with crackers.

Mexican Bean Dip

1 lg. Can Refried Beans

1 envelope Taco Seasoning

Mix, place in casserole dish, and top with:

1 Lg. Sour Cream

2 cups Sharp Cheddar Cheese

Bake at 350 degrees for 15 – 20 minutes; serve with Taco Chips.

MAIN COURSE:

Satay Marinade for Meat Shish‑Ka‑Bob

Serves 6

3 lb. Beef, Chicken or Lamb, cut into cubes

½ cup peanut butter (prefer chunky)

½ cup chopped roasted peanuts (if using smooth peanut butter)

½ cup soy sauce

1 Tbs. dark molasses

1 tsp. red pepper (powder)

1 clove garlic, minced

juice of 1 lemon

Mix and simmer marinade in pan. Set aside 1/2 of marinade for dipping sauce (below). Skewer meat; thoroughly cover meat with marinade; let sit for at least 1 hour (the longer the better) before grilling. To remaining marinade, add:

½ tsp. Tabasco hot sauce

8 oz. can Tomato sauce

Simmer and serve hot as a dipping sauce for grilled shish‑ka‑bobs.

Bourbon Marinade

Try this full-flavored marinade with beef, pork or chicken.

Makes about 1 cup

1/4 cup Soy sauce
1/4 cup Dijon mustard
1/4 cup Bourbon
1/4 cup Brown sugar
1/2 teaspoon Salt
1/8 teaspoon Worcestershire sauce
1/8 teaspoon Black pepper

Mix all ingredients until the sugar has dissolved. Marinate
the meat in the mixture for 1 hour (turning several times).
Use the marinade as a baste during cooking. Discard the
mixture after using.

Boeuf a la Crème

(Serves 6-8 generously or 12 at buffet)

1 lg. Pkg. Cream cheese

1 pint Sour Cream

2½ lbs. Ground Beef

1 Onion, diced

1 tsp. Salt

½ tsp. Pepper

½ tsp. Garlic Salt

20 oz. Tomato Sauce (15 oz. & 8 oz. cans)

8 oz. pkg. Noodles

2 cups+ Sharp Cheddar Cheese (grated)

Blend cream cheese and sour cream. Brown meat. Add onion, salt, pepper, garlic salt, and tomato sauce. Simmer 20 min. Cook noodles; drain. Line 9” x 13” dish with noodles. Add cheese mixture to meat; pour over noodles. Sprinkle cheese on top. (Can refrigerate or freeze.) Bake at 325 degrees for 40 min.

Dennis’s Beer Batter Fish

1 Egg, beaten

1 cup Flour

1 tsp. Baking Soda

1 Tbs. Salt

¾ tsp. Sugar

1 cup Beer

Beat together; dip pieces of fish (good with Orange Roughy) and cook in frying pan with hot oil.

Veal – Hunter Style

1 Tbs. + Chopped Onions

½ cup White Wine

¼ cup Tomato Sauce

1 tsp. Beef Extract

1 Tbs. Chopped Parsley

Sprinkle Chopped Tarragon

½ lbs. Sliced fresh Mushrooms (optional) *

Season veal with salt and pepper; rub in flour, sauté in butter until golden brown and remove. * Sauté mushrooms. Add onions and wine; cook until reduced by half. Add tomato sauce and beef extract and cook a few minutes. Add parsley and tarragon. Pour sauce over meat and serve.

Meat Loaf

(Ann Landers Recipe)

2 lbs. Meat – ground beef, sautéed

1 tsp. Accent (meat tenderizer)

¾ cup Catsup

1 pkg. Onion Soup

½ cup Warm Water

½ cup Bread Crumbs

2 Eggs

Mix ingredients together, place into Loaf Pan, top with:

1 can Tomato Sauce

Bake at 350 degrees for 1 hour.

Beef Tenderloin

Marinate Tenderloin in:

1 cup Soy Sauce

1 cup Olive Oil

1 cup Sherry

6 cloves Garlic (or Garlic Powder)

Marinate at least ½ hour, or overnight; Cook at 450 – 500 degree oven for ½ hour. Cool and slice.

Curried Peanut Chicken

2 Whole Chicken Breasts, skinned and boned cup (or 10 chicken tenders)

2 cups Half and Half

1½ cups Hellmann’s Mayonnaise

3 Tbsp. Mango Chutney

2 Tbsp. Dry Sherry

1 Tbsp. Sherry Vinegar

2½ Tbsp. Curry Powder

1 tsp. Turmeric

2 cups Salted Roasted Peanuts, finely chopped

Chopped fresh coriander (garnish)

Bake chicken in Half-and-Half in shallow baking dish for 30 mins. Let cool and cut into 1-inch cubes. Process the mayonnaise, chutney, sherry, vinegar, curry powder, and turmeric in a blender or processor, until blended. Either (a) dip in mayo mixture, roll in peanuts, and then skewer as kabobs, or (b) toss chicken in mayonnaise mixture, pile on platter, and sprinkle peanuts on top, garnish with coriander (cilantro).

Crab Norfolk

Serves 2

Serve this rich dish as an appetizer or build a main course around it.

4 Tablespoons Butter, melted

1/2 pound Lump crab meat

1 teaspoon White wine vinegar

1/4 teaspoon Worcestershire sauce

1/4 teaspoon Tabasco

Pre-heat the oven to 475. Divide the butter into two small shallow oven-ready dishes.

Add half of the crab to each dish. Mix together the vinegar, Worcestershire, and Tabasco.

Pour evenly over the crab portions. Place into the hot oven until well heated (about four to six minutes).

Serve immediately.

Enchilada SWG Triennial Supreme

This will serve 12 or more.

1½ lbs ground beef

1 28 oz can crushed tomatoes

1 8 oz can enchilada sauce

1 small can green chilies

12 corn tortillas

1 16 oz pkg shredded cheddar cheese

minced onion

cilantro, (optional: minced red and green pepper, taco seasoning)

Cook the ground beef and onion. Heat the crushed tomatoes and add the enchilada sauce, cilantro, and any leftover taco sauce, salsa, tasting for desired level of spiciness. If you want it to be very hot (spicy) add some taco or SW powdered seasoning. Using a large casserole dish, make three layers of: tortillas, meat, sauce, and cheese, ending with a layer of cheese. After the first layer add the green chilies Bake at 350 degrees for 45 minutes or until bubbly. Serve with a side dish of sour cream.

Joani’s Chicken Recipe

1 can Cream of Mushroom soup

1 can Cream of Chicken soup

1 can Cream of Celery soup

1 box family size chicken flavor Rice A Roni

1 stick Butter/margarine

8-10 boneless chicken breasts

2 cups finely shredded cheddar cheese

¾ can white wine or water

Melt margarine in pan; mix Rice A Roni in with margarine to coat rice/vermicelli (I usually put the seasoning mix in first in the melted margarine, then coat the rice with that mixture). Lay chicken breasts on rice mixture, then spread soups over chicken. Pour water or white wine over mixture, then cover with foil. Bake in 350 oven for 1 hour; remove foil and sprinkle with cheddar cheese. Bake for an additional 20 -25 minutes.

To Add:

Chicken Bordeaux

Ginger Chicken

Hawaiian Chicken

Chicken Divan

Chipped Beef Chicken

Chicken Tetrazini

Joannes’ German Noodles and Sauerkraut

Quiche Lorraine

SIDE DISHES:

Ken’s Garlic Potato Casserole

8 med. Potatoes, peeled, cut, cooked

1 pkg. Cream Cheese

8 oz. Sour Cream

Butter

1 Tbs. Garlic Salt

1 Tbs. Garlic Powder

Mash all the above ingredients together in bowl, put in greased casserole dish, and top with:

2 cups Cheddar Cheese

Bake at 350^o for an hour.

Brandy-Orange-Pecan Sweet Potatoes

2/3 cup Brown Sugar

½ cup Chopped Pecans

½ cup Melted Butter

1 Tbsp. Cinnamon

1 tsp. Salt

1 tsp. All Spice

1 tsp. Ginger

1 tsp. Nutmeg

½ tsp. Cloves

2 Eggs, beaten well

1/3 cup Orange Juice

¼ cup Bourbon, Brandy, or Grand Marnier

4 cups Cooked Sweet Potatoes (5 large potatoes+)

Mix everything, adding nuts the last. Bake in casserole, topped with marshmallows, as an option.

Fettuccine Alfredo

Sauce:

1 cup Heavy Cream

¼ cup Butter

Salt and Pepper to taste

½ cup Freshly ground Parmesan Cheese

Chopped parsley

Garlic Salt

Melt cream, butter, and cheese in pan slowly, stirring until cheese has melted. Cook good quality egg noodles, drain and mix with sauce. Reheat the combo for a few minutes. Serve.

Hollandaise Sauce

2 Egg Yolks

2 tsp. Tarragon Vinegar

Dash Cayenne Pepper

¼ lb. Butter (1 stick)

With yolks, vinegar, and pepper, flick blender on to mix. Melt butter and bring to boil. Pour butter into blender with blender running at medium to high speed, slowly until butter is blended and sauce thickens.

From Judy 6/2002

Green Onion and Bacon Mashed Potatoes

4 large baking potatoes, peeled

8 oz. shredded colby-Monterey Jack cheese

6 to 8 bacon slices, cooked and crumbled

4 green onions, chopped

2 garlic cloves, pressed (I used the jarred garlic)

1/2 cup sour cream

1/4 cup butter or margarine, softened

1 1/2 tsp. salt

1/2 tsp. pepper

Combine potato and water to cover in a large Dutch oven' bring to a boil, and

cook 25 minutes or until tender. Drain

Mash potato ; stir in cheese and remaining ingredients.

Green Beans with Garlic-Herb Butter

1 lb. fresh green beans

1/4 cup butter or margarine

1 small onion, minced

1 celery rib, minced

1 1/2 tsp. jarred minced garlic

1/4 tsp choppped fresh or dried rosemary

3/4 tsp salt

1/4 cup chopped fresh parsley

Bring salted water to a boil in a large saucepan; add beans , cover, and cook

10 - 15 minutes. Plunge in ice water to stop the cooking; Drain.

Melt butter in saucepan over medium high heat; add onion and celery and saute

5 minutes. Add garlic, and saute 2 minutes. Stire in beans, rosemary, salt, and parlsey; saute 4 minutes or until thoroughly heated.

Ultimate Macaroni and Cheese
Makes 6 servings

Choose a medium-sized pasta with grooves, twists and/or curves that will hold a maximum of the cheese sauce. Varieties such as macaroni, gemelli, radiatore, rotini, shells or fusilli are ideal. You can skip the onion/bay leaf/peppercorn infusion for the béchamel sauce to save time; it adds a subtle layer of savory flavor to the dish.

· 2 ½ c (9 ounces) dry pasta

· 2 ½ c whole milk

· 1 slice onion

· 1 bay leaf

· 10 whole black peppercorns

· 4 T unsalted butter

· ¼ c all-purpose flour

· Salt and freshly ground black pepper

· 8 oz sharp cheddar cheese, grated (about 2 ½ cups)

· 3 oz fontina cheese, grated (about 1 cup)

· 3 oz Emmenthal, Gruyère or similar Swiss-type cheese, grated (about 1 cup)

· ½ c fresh bread crumbs

1. Preheat the oven to 350°F. Generously butter a 2-quart baking dish.

2. Bring a large pot of salted water to a boil. Stir in the pasta and boil until it is about half-cooked, tender on the surface with a distinct bite still in the center, about 5 minutes. Drain well, rinse with cold water and set aside, tossing from time to time as it cools to avoid sticking.

3. Put the milk in a small saucepan with the onion slice, bay leaf and peppercorns. Bring just to a low boil over medium heat, then take the pan from the heat and let sit to infuse for 10 to 15 minutes. (If skipping the aromatics, simply warm the milk.)

4. Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook, whisking constantly, until it foams up and has a very slight toasty smell (it should not brown), 1 to 2 minutes. Strain the warm milk into the pan and whisk to blend. Continue to cook the sauce, whisking often, until it thickens, about 5 minutes. Turn off the heat and gradually whisk in the cheeses until fully melted. Season the sauce to taste with salt and pepper, then add the pasta and stir to fully coat all the pasta with the cheese sauce.

5. Pour the mixture into the prepared dish and sprinkle the bread crumbs evenly over. Set the dish on the oven rack and lay a piece of foil on the rack below to catch any drips. Bake until the macaroni and cheese is bubbling hot and the top is nicely browned, about 40 minutes. Let sit for about 15 minutes before serving.

German Red Cabbage

5                  slices bacon, chopped

1                  onion, chopped

1                  head red cabbage (about 2 lbs), cored and sliced (I use 3 medium jars)

2                  large (or 3 small) tart apples, cored and sliced thinly - no need to peel

2       tsp      flour

1/4    c         vinegar

1/4    c         brown sugar

1-1/2 c         dry red wine

1/2    tsp      orange zest

                    Dashes and pinches, etc., of whatever spices you're in the mood for: whole cloves, allspice, caraway, thyme, bay leaf, nutmeg, cinnamon but not too much - you don't want to overpower the cabbage

                    Salt & pepper to taste

Sauté the bacon in the bottom of a Dutch oven or stewpot. Add onion and cook til limp. Add cabbage and turn in the fat. Core and thinly slice apples and add them. Dust with the flour and turn and stir until incorporated and flour has cooked a little.

Add the vinegar, sugar, 1 1/2 cup wine, orange zest and whatever spices you're in the mood for. To help you out, inhale the aroma of the cooking cabbage, and then take a sniff of your spice. Add whatever seems to go together. But not too much.

Cover and cook slowly till tender and flavors are well combined. I usually either do this in a 300º oven for a couple hours or, if I'm going to be out of the house all day, a crock pot. Before serving, taste for salt & pepper, and if flavor is too strong, add a little hot water.

Pineapple Casserole

2                  large cans of crushed pineapple

2                  eggs, beaten well

1                  cup of sugar

2                  tsp. corn starch

Mix well and put in casserole dish. Top with:

Pats of butter around the top

Cinnamon – sprinkled liberally over the top

Bake in 350 degree oven for 1 hour.

Broccoli Casserole

Serves 18-24

3 pkgs. Broccoli Cuts or Florets (20 oz. each), almost fully cooked

1 lg. Onion, chopped and sautéed in butter/margarine

1 can Cream of Celery Soup

1 cup Mayonnaise

2 cups Cheddar Cheese, grated

Sauté onion in butter or margarine until soft. Cook broccoli florets until tender, but not overcooked. Gently mix all the above ingredients together. Put into greased casserole dish.

Topping:

1 stack Ritz Crackers, crumbled

1 stick Butter/Margarine

Melt butter/margarine in frying pan; add crumbled bits of Ritz crackers, tossing until evenly moistened and coated with the butter/margarine. Spread evenly over broccoli mix in casserole dish. This may be prepared a day or two before serving. Bake at 350^ofor 45-60 minutes until mixture bubbles and cracker topping is golden brown and crispy.

Corn Bread Pudding

2 eggs, beaten

1 16 oz. can of creamed corn, intact

1 16 oz. can of corn, drained

1 Jiffy Corn Muffin Mix

1 stick of butter, melted (or 1/2 cup of corn oil)

1 cup of sour cream

Double the recipe, mix and put in 9x13 casserole; bake at 350 for 45 minutes.

Corn Soufflé

1 can cream style corn
1 tbsp. flour
1 tsp. sugar
1/4 tsp. salt
Dot top with butter
3 whole eggs, beat with whisk
1 c. milk

Add all ingredients and pour into casserole. Bake at 350 degrees for 30 to 40 minutes until lightly brown. To test doneness, use a table knife and insert in middle. If knife comes out clean, the soufflé is done. Makes 6.

SALADS:

Rose’s Sesame Almond Cole Slaw

1 pkg. Shredded cabbage or ½ head

3 oz. pkg. Raman Noodle (Soup) – Chicken Flavor, crunched up

½ cup Slivered Almonds – toasted in 350-deg. oven 5-10 min.

3 Tbs. Sesame Seeds - toasted in 350-deg. oven 5-10 min.

Dressing:

½ cup Vegetable Oil

3 Tbs. White Vinegar

3 Tbs. Sugar

1 pkg. Raman Noodles Seasoning Mix

Add dressing right before serving and toss.

Strawberry Jell-O Salad

1 lg. Pkg. Strawberry Jell-O

10 oz. can Crushed Pineapple, with juice

1½ cups Orange Juice

1 sm. can Evaporated milk

1 – 8 oz. Cream Cheese

Combine Jell-O, pineapple juice, and orange juice; heat until Jell-O is dissolved. Add softened cream cheese. In separate bowl, beat milk until peaks form, fold into Jell-O mixture. Pour into mold and refrigerate overnight. Unmold and serve.

Tart Red Jell-O Salad

1 pkg. Raspberry Jell-O

1 cup Boiling Orange Juice

1 cup Apple Sauce

Pineapple Lemon/Lime Jell-O Salad

1 lg. Pkg. Lime or Lemon Jell-O

2 cups Hot Water

8 oz. Cream Cheese

1 sm. Can Crushed Pineapple

1 cup Cold Water

1 can Evaporated Milk

Mandarin Orange Salad

(from Mimi Betz)

6 cups Red Leaf and/or Green Leaf lettuce – loosely packed

1 can Mandarin Oranges in light syrup (drained)

3 or 4 Thin sliced scallions

1 tbsp. Chopped parsley

½ cup Sliced almonds - toasted

Dressing (mix and refrigerate for 30 minutes)

½ cup Oil

¼ cup White Tarragon Vinegar

1 ½ tsp. Sugar

½ tsp. Dried tarragon

¼ teaspoon salt

1/8 teaspoon pepper

Dash of hot sauce

Vegetable Salad

2 parts Vinegar

1 part Salad oil

Sugar, Salt and Pepper

Boil and pour over:

1 can Tender Tiny Peas

1 can Green String Beans, French cut

1 can Chinese Vegetable

Refrigerate after tossing in:

Toasted slice almonds

Crumbled Bacon

Minced Onion

BREADS:

Onion Dill Bread

1 pkg. Yeast

3½ cup Flour

¼ tsp. Baking Soda

1 ½ tsp. Salt

1 Egg

Mix together. Warm and Add:

¼ c. Water

¾ cup Cottage Cheese

¾ cup Sour Cream

3 Tbsp. Sugar

3 Tbsp. Minced Dried Onion

2 Tbsp. Dill weed, chopped

1 ½ Tbsp. Butter, softened or melted

In order listed, place dry ingredients and egg into inner pan of bread maker. Warm next set of ingredients and add. Select “Whitebread” and push “Start”. Lightly brush the top with melted butter. Absent a bread maker, knead ingredients, let it rise, and bake in 2 pans.

Popovers

(makes 12 small, 6 large)

1¼ cup Flour

¼ tsp. Salt

3 lg. Eggs

1¼ cups Milk

2 Tbsp. Butter, cut into 12 even pieces

Tbsp. Butter, melted

Oil or spray popover pan. Preheat oven to 400 degrees and set rack in middle of oven. Preheat popover pan in oven for about 2 minutes. Blend flour, salt, eggs, milk, and melted butter until mixture is the consistency of heavy cream, about 1 - 2 minutes. This can be mixed in a food processor, blender, electric mixer, or with hand mixer. The batter can be made ahead of time and

stored in the refrigerator. Batter should be used at room temperature. Place 1 small piece of butter in each cup and place pan back in preheated oven until butter is bubbly, about 1 minute. Fill each cup half full with batter and bake 20 minutes. Reduce temperature to 300 degrees and continue baking 20 minutes.

Our Famous Popovers

Normandy Farms

Makes Approximately 12-16 Popovers

Ingredients:

· 8 whole eggs

· 2 cups of milk

· Vegetable Oil

· 1 teaspoon of salt

· 1 teaspoon of sugar

· 2 cups of all-purpose flour

Mix the eggs. Add the milk, salt sugar and flour and hand mix for one minute. Do not over-mix!

Pre-heat popover pan with ½ teaspoon vegetable oil in each cup for 10 minutes. When hot, fill each cup with popover mix 3/4 full. Bake for 10 minutes at 400 degrees. Reduce heat to 350 degrees and cook for an additional 35 minutes. Be sure popovers are cooked inside to prevent collapsing. Recipe yields 6-8 popovers using standard popover pans.

Always use a cookie sheet as a drip pan for excess grease when the popover pops!

SOUPS:

Beer Cheese Soup

Serves 4

Serve this rich soup with a hearty loaf of bread.

1 stick Butter

1 medium Onion, diced

2 stalks Celery, diced

1/2 cup Flour

4 cups Chicken broth

12 ounces Beer (one can)

1 1/2 cups Sharp cheddar cheese, grated

1/2 tsp. Dry mustard

Salt and white pepper to taste

Melt the butter in a heavy soup pot. Add the onion and celery.

Cook until just soft. Sprinkle on the flour and cook for three minutes, stirring frequently.

Slowly whisk in first the broth, then the beer. Bring to a boil.

Reduce the heat. Slowly whisk in the cheese. Add the mustard.

Remove from the heat and serve immediately.

To reheat, place in a double boiler to prevent scorching.

Cream of Peanut Soup

Sauté:

1/3 cup Grated Onion

1/3 cup Celery

2 Tbsp. Minced Carrots

¼ cup Butter (1/2 stick)

Stir in:

1 cup Peanut Butter (crunchy)

4 cups Chicken Broth

Simmer 15 minutes, remove from heat and stir in:

½ cup Sour Cream or Heavy Cream

Garnish with chopped peanuts.

Mom’s Pea Soup

Ham Bone or 2 Ham Hocks

10 cups Water

1 pkg. Dried Split Peas

Chopped onion

Chopped Celery

Sliced carrots

Cook 2 hours; remove meat from bones and put back in soup. Option to blend veggies before putting ham pieces back in.

Tomato Soup

½ cup Chopped celery

½ sm. Onion chopped

2 Tbsp. Butter

2 Tbsp. Flour

6 cups Chicken broth

1 can – lg. Tomatoes - chopped

1 cup Half and Half or Light Cream

Chives (opt.)

Sauté onions and celery in the butter; stir in flour and add broth. Bring to a boil. Add peanut butter and stir until smooth, then add half-and-half. Heat, but do not boil. Serve.

Brown Derby’s Oyster Brie Champagne Soup

Brown Derby, Disney MGM Studios

6 ounces brie
48 ounces half-and-half
6 ounces roux, cold*
2 ounces fish base
1 cup Champagne
8 ounces oysters
8 ounces oyster juice

Salt and white pepper to taste

Put half-and-half in a thick bottom pot. Heat nearly to boil. Add roux to thicken, simmer 10 to 15 minutes. Add brie, stirring constantly to melt. Add fish base, strain and return to pot.

In a separate pot, cook oysters in their own juice. Strain mixture into first pot, then add cooked oysters, juice and champagne to mixture. Add salt and white pepper to taste. Serves 6

DESSERTS:

Icings

Almond Marzipan Layer (between cake and frosting)

2 cups ground almonds (I use canned almond paste)

1¼ cups fine granulated sugar

1¼ cups powdered confectioner’s sugar

1 egg (I use egg white)

1‑2 Tbs. lemon juice

¼ tsp. almond extract

Mix dry ingredients together, then add wet ingredients. Mix well.

Roll out (with rolling pin) between two pieces of wax paper, using powdered sugar to prevent it from sticking. Remove top wax paper sheet, flip the other one over onto cake, carefully working the remaining piece of wax paper from the marzipan layer, making sure it adheres to the cake. Trim excess away from cake plate.

Fondant Icing:

3½ cups powdered sugar

1 lg. egg white

2 tsp. liquid glucose

Cornstarch (to thicken, as needed)

This may be rolled and transferred to cake, as Marzipan, above, or used in a decorating bag with tips.

Chocolate Frosting:

3 Tbs. shortening (butter)

3 sq. (1 oz. ea.) unsweetened chocolate

2 cups powdered sugar

¼ tsp. salt

1/3 cup milk

1 tsp. vanilla

Vanilla Frosting:

1 box powdered sugar

1 stick softened butter

1 tsp. vanilla

1/8 tsp. salt

3 Tbs. milk (+ or -, as needed)

Spice Icing for Spice Cake

To Vanilla frosting, add:

1 tsp. Cinnamon

½ tsp. Nutmeg

½ tsp. Allspice

½ tsp. Cloves

Quick Chocolate Mousse

Whirl in blender:

1 cup Chocolate Chips

2 Eggs

2 Tbs. Rum

3 Tbs. Hot, strong Coffee

Add: 3/4 cup Milk, scalded

Pour into parfait glasses; chill at least four hours. Serve with whipped cream.

Mary’s Chocolate Mousse

4 Eggs

6 oz. Chocolate Chips (semi-sweet)

2 Tbs. Crème de Cocoa

1/3 cup Strong Hot Coffee

Beat egg whites; whirl chocolate chips in blender until smooth; add egg yolks and crème de cocoa and blend again; fold into egg whites. Refrigerate and top with cool whip and pistachios.

Cold Pumpkin Soufflé

1 envelope Gelatin (unflavored)

1/4 cup Rum

4 Eggs

2/3 cup Sugar

1 cup Cooked pumpkin, seasoned with: (I use more)

1/2 tsp. cinnamon

1/2 tsp. ginger

1/4 tsp. mace

1/4 tsp. ground cloves

1 cup Heavy Cream, whipped to hold definite shape

Sprinkle gelatin over rum in cup. Stand cup in container of boiling water and heat it, shaking it occasionally until gelatin is dissolved. In a bowl, beat eggs thoroughly. Gradually add sugar until it is smooth and very thick. Stir in pumpkin. Mix in gelatin, then whipped cream. Fill 1 quart soufflé dish that has a wax paper standing collar. Chill until set. Remove paper. Serve with sweetened whipped cream.

Kransekake

Almond “Crown Cake”

It is best to have the 18 ring pans and a cookie gun or decorating bag.

4 cans Almond Paste

4 Egg Whites

2 cups Powdered Confectioners Sugar

Mix ingredients, place in cookie gun with large round opening, and squirt around rings of pans. Bake at 325^o for 20 minutes, until a little golden brown. Do not over bake. Remove rings, stacking them starting with the largest, cementing them with zigzag drizzles of icing from a decorating tip:

1 Egg White

1 cup Powdered Confectioners Sugar

1 tsp. Cream of Tartar

Fattigmann

12 Egg Yolks

6 oz. Sugar

¼ cup Cognac

½ tsp. Cardamom (crushed seeds or powdered)

½ pint Whipping cream, whipped

1 lb. (?) Flour

Beat egg yolks, mix in sugar, cognac, cardamom, and whipped cream. Soft flour, little by little, into mixture until dough is stiff enough to roll out. (Best to make and refrigerate.) Roll out as thin as possible, with as little flour as possible. Cut into diamond shapes with a pie roller to make edges crinkle, make small slit lengthwise in center and turn corner through. Deep fry in oil to a light golden color. Dry and cool. Serve with whipped cream.

Krumkake

2 Eggs 3 Eggs

1 cup Sugar ½ cup Sugar

½ cup Butter 6 Tbs. Butter

½ cup Flour 2/3 cup Flour

1 cup Milk ½ tsp. Lemon extract

½ tsp. Cardamom ½ tsp. Cardamom

Heat special waffle iron on both sides on stove top burner (med. – high). Brush insides with melted butter. Spoon 1 Tablespoon of batter into center. Bake, turning every 20 seconds. Roll immediately. Serve with whipped cream or alone.

Hello Dollies

½ cup Butter

1½ cups Graham cracker crumbs

1 – 14 oz. Can of Sweetened condensed mild

6 oz. pkg. Chocolate chips (semi-sweet)

3½ oz. can Flaked coconut

1 cup Chopped pecans

Melt butter, mix in crumbs. Spread on bottom of 9” x 13” baking pan. Mix coconut, chips, and nuts together and spread on top of crumbs. Pour sweetened condensed milk over top. Bake 25 to 30 minutes at 325 degrees until lightly browned. Cool before cutting.

Black Bottom Cupcakes

Topping:

1 beaten egg

8 oz. softened cream cheese

1/3 cup granulated sugar

1/8 tsp. Salt

Beat ingredients well. Stir in 6 to 8 oz. of semi-sweet chocolate chips. Set aside.

Bottom:

Sift together the following –

3 cups flour

2 cups granulated sugar

½ cup cocoa

2 tsp. baking soda

1 tsp. salt

Add:

2 cups warm water

2/3 cup vegetable oil

2 tbsp. white vinegar

2 tsp. vanilla

Beat all ingredients together until well blended. Fill cupcake liners ½ full of the cake mixture, and drop 1 tbsp. of the cream cheese mixture on the top of each. Bake 20-25 minutes at 350^o. Let cool. Makes approximately 2 to 2 ½ dozen medium sized cupcakes.

Chocolate Amaretto Cheesecake

1 cup Chocolate wafer crumbs

¼ cup Butter, melted

12 oz. pkg. Chocolate chips (semi-sweet)

3 – 8 oz. pkg. Cream Cheese

¾ cup Sugar

3 Eggs

½ cup Amaretto

8 oz. Sour Cream

2 Tbs. Whipping Cream

Combine crumbs and butter; press into 9” springform pan (or two regular pie plates). Melt chocolate. Beat cream cheese until fluffy; add sugar gradually. Add eggs, one at a time. Add chocolate, then sugar, Amaretto, sour and whipping creams (may still be a little lumpy). Pour in pan. Bake at 350 degrees for 45 minutes. Center may still be a bit soft; will firm up in refrigerator. Cool to room temperature; refrigerate overnight. Remove sides of springform pan.

Cheese Cake

1 Graham cracker crust on bottom of greased springform pan

3 lg. Pkgs. Cream Cheese

3 Eggs

2 tsp. Vanilla

1 cup Sugar

Mix until smooth; bake at 375 degrees for 25 minutes.

Topping:

4 Tbs. Sugar

1½ pints Sour cream

1 tsp. Vanilla

Spread over cake; bake for 10 minutes at 475 degrees. Cool and cover overnight.

Poppy Seed Cake

1 Butter Cake Mix

4 Eggs

½ cup Sherry

½ cup Buttery Flavored Oil

1/3 cup Poppy Seeds

1 lg. Pkg. Cream Cheese

Blend, add:

1 pkg. Vanilla Instant Pudding

Chopped Pecans/Walnuts

Bake in Bundt Pan at 350 degrees for 1 hour.

Auntie’s Butter Cookies

1 cup Butter

1 cup Sugar

3¼ c. Flour

1 Egg

1 tsp. Vanilla

½ tsp. Salt

For Chocolate: Add 2½ squares of baker’s chocolate

Using a Swedish cookie gun, press out rows or circles of cookie dough.

Pillsbury Award Winning: Double-Delight Peanut Butter Cookies

(Carolyn Gurtz)

Ingredients

1/4 cup Fisher Dry Roasted Peanuts, finely chopped

1/4 cup Domino or C&H Granulated Sugar

1/2 teaspoon ground cinnamon

1/2 cup Jif Creamy Peanut Butter

1/2 cup Domino or C&H Confectioners Powdered Sugar

1 package (16.5 ounces) Pillsbury Create 'n Bake refrigerated peanut butter cookies, well chilled

Directions

Heat oven to 375 degrees. In a small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside. In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape the mixture into 24 one-inch balls.

Cut a roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape one cookie dough piece around one peanut butter ball, covering completely. Repeat with the remaining dough and the balls.

Roll each covered ball in peanut mixture; gently pat the mixture completely onto the balls. On ungreased large cookie sheets, place balls two inches apart. Spray the bottom of a drinking glass with Crisco Original No-Stick Cooking Spray; press into remaining peanut mixture. Flatten each ball to 1/4 -inch thickness with the bottom of the glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into the dough.

Bake seven to 12 minutes or until edges are golden brown. Cool one minute; remove from cookie sheets to cooling rack. Store tightly covered.

Lemon Pie

1 med. Container of Cool Whip

8-10 oz. can Sweetened Condensed Milk

1 sm. can Frozen Lemonade, thawed

Add yellow food coloring. Pour into graham cracker crust and refrigerate.

Chocolate Silk Pie

Be sure to thoroughly chill this no-bake pie before attempting to slice it.

Serves 6-8

1 cup Sugar

6 ounces Butter

6 ounces Chocolate, bittersweet (unsweetened)

4 Eggs

2 tsp. Vanilla

1 Tbs. Kahlua (optional) (note: This is coffee-flavored liquor.)

1 Pie shell (9-inch), pre-baked

Whipped cream

Melt the chocolate in a bowl over simmering water. Set aside and allow to cool slightly.

Using an electric mixer, cream together the butter and sugar until smooth.

Add the chocolate, vanilla and Kahlua (if used) and blend.

With the mixer running, add 1 egg and beat for 5 minutes.

Repeat with the remaining 3 eggs (mixing each for 5 minutes).

Pre-bake the pie shell and allow to cool. Pour the mixture into the shell.

Cover and chill in the refrigerator for at least 2 hours (overnight is best).

Serve cold, topped with whipped cream.

Very Chocolate Cake

This is so easy and if you are a chocaholic, you will love it.

l lg. Pkg. cooked chocolate pudding (8 serving size) NOT INSTANT

1 box chocolate layer cake without pudding in the mix

1 tsp. oil

1 12 oz. package chocolate chips (mini chips if you can find them)

Prepare pudding with milk according to directions. Cook. Remove from heat.

Beat in oil and cake mix (just the dry cake mix) Spread in greased and floured 13x9 inch pan

Sprinkle chips on top Bake at 350 degrees for about a half hour, give or take depending on your oven.

Serve with whipped cream or ice cream. Delicioso!!

Pumpkin Crisp

Evelyn Deane

Spray bottom of pan with Pam or line with waxed paper

· 1 cup evaporated milk

· 2 cups pumpkin

· 1 cup sugar

· 3 eggs

· 1 box golden cake mix

· 1 cup nuts

· 2 sticks margarine or butter

· 1 tsp. cinnamon

Icing:

· 8 ounces cream cheese, room temperature

· 1 small container Cool Whip

· 1½ cups confectioner’s sugar

Makes a 9 x 13 cake. Make ahead and freeze

Combine milk, pumpkin, sugar, eggs and cinnamon. Pour into lined baking dish; sprinkle cake milk over first layer; melt butter and sprinkle over cake mix; sprinkle nuts on top; bake at 325 degree oven for 60 minutes.

Cool cake and ice.

“Neiman-Marcus Chocolate Chip Cookie” >>

(Recipe may be halved)

2 cups butter

4 cups flour

2 tsp. soda

2 cups sugar

5 cups oatmeal blended in blender to fine powder

24 oz. chocolate chips

2 cups brown sugar

1 tsp. salt

1 six oz. Hershey bar (grated)

4 eggs

2 tsp. baking powder

2 tsp. vanilla

3 cups chopped nuts

Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey Bar and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees. Makes 112 cookies.

Dark Chocolate Ganache Mousse

This recipe comes to us from chef Tom Guay of Vermont's Woodstock Inn.

2 pounds plus 8 oz. dark chocolate
7 cups heavy whipping cream
4 oz. butter
strawberries or raspberries and whipped cream for garnish

Serves 12

In a heavy bottomed pot, bring cream and butter to a boil. Take off heat immediately. Add chocolate and stir until melted. Pour into a pan and refrigerate for 24 hours. Remove from refrigerator and whip with a beater at moderate speed until mixture forms peaks. Spoon or pipe with a pastry bag into red wine glasses. Top with whipped cream and fresh strawberries or raspberries. Berries can also be put into the bottom of the glass before filling

PEANUT BUTTER BOMBE

Larry Weatherholt, Elkridge Furnace Inn

Prepare chocolate mousse and peanut butter mousse and refrigerate. Line small cups (like demitasse cups) with plastic wrap and spoon or pipe in chocolate mousse to fill half way and then peanut butter mousse the rest of the way. Cover exposed top with plastic wrap and freeze. When frozen solid, remove plastic wrap and turn out onto a baking rack on a sheet pan. Pour ganache over the bombes and refrigerate.

CHOCOLATE MOUSSE

1 lb. semisweet chocolate, melted and slightly cooled

5 egg yolks, beaten

3 T strong coffee

2 C whipping cream, whipped

Slowly add chocolate to egg yolks while stirring. Add coffee. Fold in whipped cream.

PEANUT BUTTER MOUSSE

12 oz. creamy peanut butter

10 oz. cream cheese

1/3 C heavy cream

4 egg whites

7 oz. powdered sugar

Cream peanut butter and cream cheese together. Slowly add cream. Whip egg whites until stiff; then add sugar and whip together. Fold egg whites into PB mixture and chill.

GANACHE

Using equal amounts of heavy cream and chocolate, heat the heavy cream and when it just begins to bubble, remove from heat. Add semi-sweet chocolate chips and stir until melted.

From Marjorie Seidman

Pumpkin Cheesecake

Serving: 16
Cook Time: 1 hour 15 minutes
Total Time: 2 hours plus chilling

INGREDIENTS:

Crumb Crust:

1 cup graham-cracker crumbs
3 tablespoons margarine or butter, melted
2 tablespoons sugar

Pumpkin Filling:

2 packages (8 ounces each) cream cheese, softened
1 1/4 cups sugar
1 can (16 ounces) solid-pack pumpkin (not pumpkin-pie mix)
3/4 cup sour cream
2 tablespoons bourbon or 2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt
4 large eggs

Sour-Cream Topping:

1 cup sour cream
3 tablespoons sugar
1 teaspoon vanilla extract
Crystallized ginger strips for garnish

DIRECTIONS:

1. Preheat oven to 350 degrees F. In 9" by 3" springform pan, with fork, stir graham-cracker crumbs, melted margarine or butter, and sugar until moistened. With hand, press mixture onto bottom of pan. Tightly wrap outside of pan with heavy-duty foil to prevent leakage when baking in water bath later. Bake crust 10 minutes. Cool completely in pan on wire rack.

2. In large bowl, with mixer at medium speed, beat cream cheese until smooth; slowly beat in sugar until blended, about 1 minute, scraping bowl often with rubber spatula. With mixer at low speed, beat in pumpkin, sour cream, bourbon or vanilla, cinnamon, allspice, and salt. Add eggs, 1 at a time, beating just until blended after each addition.

3. Pour pumpkin mixture into crust and place in large roasting pan. Place pan on oven rack. Carefully pour enough boiling water into pan to come 1 inch up side of springform pan. Bake cheesecake 1 hour 10 minutes or until center barely jiggles.

4. Meanwhile, prepare Sour-Cream Topping: In small bowl, with wire whisk, beat sour cream, sugar, and vanilla until blended. Remove cheesecake from water bath, leaving water bath in oven, and spread sour-cream mixture evenly over top. Return cake to water bath and bake 5 minutes longer.

5. Remove cheesecake from water bath to wire rack; discard foil. With small knife, loosen cheesecake from side of pan to help prevent cracking during cooling. Cool cheesecake completely. Cover and refrigerate cheesecake at least 6 hours or overnight, until well chilled. Remove side of pan to serve. Garnish with crystallized ginger.

PUMPKIN CHEESECAKE

Printed from COOKS.COM

3/4 c. crushed graham cracker crumbs
1 tsp. cinnamon
2 tbsp. brown sugar, firmly packed
3 tbsp. butter, melted
4 (8 oz.) pkg. cream cheese, softened
1 3/4 c. sugar, divided
5 eggs
1/4 c. unsifted flour
1 (16 oz.) can pumpkin
2 tsp. or more pumpkin pie spice, to taste
2 tbsp. rum
2 c. sour cream
1 tsp. vanilla

In a bowl, mix graham cracker crumbs with cinnamon and brown sugar, then stir in melted butter. Press mixture in bottom of a 9 inch springform pan. (Note: A 10 inch springform pan might work better. I always had too much of the cheesecake batter to fit.) Set aside.

In a large bowl, preferably with electric mixer, beat cream cheese until fluffy. Stir in 1 1/2 cups sugar. Beat in eggs one at a time, sprinkle flour over mixture and beat. Thoroughly mix in pumpkin, then spice and rum. Pour into the springform pan. Bake in preheated 325 degree oven 1 hour and 30 minutes. Turn off heat and let cake stand in oven another 30 minutes. Remove cake from oven

Elegant Pumpkin Cheesecake

This rich dessert is so special it would make an elegant finale for Thanksgiving dinner. It also helps take the stress out of last minute preparations, as it's necessary to prepare in advance to allow plenty of time for the cake to cool and set.

Crust
2 cups crushed graham crackers
Or 2 cups crushed vanilla cookies
Or crushed ginger snap cookies
1 1/2 tsp. cinnamon
1/3 cup melted butter

Filling
1 1/2 cup sugar
1/4 cup brown sugar
4 - 8 oz. packages cream cheese
3 T flour
2 tsp. cinnamon
1 1/4 tsp. ground (dried) ginger
1/4 tsp. ground cloves
1 15 oz. can pumpkin or equivalent fresh cooked pumpkin
4 eggs
1 T vanilla extract

1. Preheat oven to 325°.
2. Mix 1 1/2 tsp. cinnamon and crushed graham crackers or cookies together. Add melted butter and mix until well blended.
3. Using fingers, press crust mixture into bottom and 2/3 of the way up the sides of a 9 inch springform pan. Bake crust for about 6 minutes until set.
4. Mix the cream cheese and sugars together until smooth.
5. Stir together the flour and spices and mix this into the cream cheese mixture.
6. Beat the eggs into the cream cheese mixture one at a time.
7. Beat in the pumpkin and vanilla.
8. Pour filling into the pre-baked crust and bake for about 1 1/2 hours or until a cake tester comes out clean.
9. Cool completely, then cover and refrigerate for at least two hours (or overnight) before serving. Cake can even be made two days in advance.

DRINKS:

Quicker’s Slush

9 cups Boiling Water

3 Green Tea bags

Let stand 10 minutes and cool. Add:

2 cups Sugar

1-12 oz. can Frozen Orange Juice

1-12 oz. can Frozen Lemonade

2 cups Brandy (or Gin)

Mix and freeze, stirring occasionally while freezing. Serve with 7 Up.

Lemon Drop Martini

OTHER FINDS:

Austin Grill’s CHOCOLATE KAHLUA FLAN

Ingredients:

· 2 cups sugar

· 3 cups water

· 3 cups milk

· 3 cups heavy cream

· 1 cup sugar

· 1 cinnamon stick

· 2 oz. Ibarra chocolate

· 2 oz. Kahlua

· 8 eggs

Preparation:

1. Preheat oven to 350 degrees

2. Combine sugar and water and bring to simmer. Simmer on low until golden brown and caramelized. Approximately 30 – 40 minutes. When you start seeing bubbles stay close because it’s almost ready. Line flan molds with caramelized sugar.

3. Bring milk and heavy cream to a boil in medium saucepan. Add sugar and cinnamon stick.

4. Reduce heat to simmer. Break chocolate into small pieces and add to milk mixture with Kahlua and vanilla extract.

5. In a large stainless bowl, slowly add milk mixture, a little at a time, with eggs – be careful not to cook the eggs! Combine all milk –chocolate mixture into eggs and whisk until well blended.

6. Fill sugared flan molds almost to rim. Bake in a hot water bath until flans are set. Approximately 30 min. Flans are done when you can insert a knife and it will come out clean.

7. Cover flans with aluminum foil and continue to bake 5 minutes more. This will prevent them from over browning. When flans are done, remove from water bath immediately to stop them from cooking.

BRIE SOUFFLE

My friend Jewel Coburn, an excellent cook, brought this appetizer to our house. The list of ingredients will scare anyone who ever thought of low-fat or heart-healthy cooking. But Jewel looks fabulous and is a marathon runner. Do you suppose this dish is her secret?

1 lb. Unripe brie, rind removed

6 slices good quality fresh white bread, crusts removed

8 Tbs. Sweet butter (1 stick), at room temperature

1 tsp salt

a dash of Tabasco sauce

4 eggs

1 ½ cups whole milk

Butter a 1½ or 2 quart soufflé or baking dish. Butter one side of the bread and cut each slice in thirds. Whisk together the eggs, milk, Tabasco, and salt. Break, or cut up brie into small pieces. (I found a similar version of this recipe in the Silver Palate Cookbook, and they suggested grating the cheese. I say good luck trying to grate brie. However, the smaller the pieces of cheese the better). Arrange half the bread on the bottom of the baking dish. Cover with half the brie. Repeat. Pour egg mixture over cheese and bread. Let it sit 30 minutes. Bake at 350 degrees for about 30 minutes, until it's golden and bubbly. Speaking of golden and bubbly, we had a great bottle of champagne with this dish…mercy!

ROSEMARY-BRAISED LAMB

This is based on a recipe from Bofinger, which claims to be the oldest restaurant in Paris. I was working with a group of French musicians who took me there for dinner. The food was incredible and the atmosphere took you back in time. I kept looking over my shoulder to see if Henri Toulouse-Latrec was in the house. The original recipe called for lamb shanks. I substituted lamb shoulder steaks as they are easier to work with. You can use lamb stew meat or leg of lamb that has been cut into steaks or stew. I suggest you serve this over mashed potatoes or polenta. I resisted including my recipe for mashed potatoes after receiving threats from the American Heart Association.

1 ½ Tbsp. Olive oil

6 lamb-shoulder steaks (about 3½ pounds)

2 carrots, peeled and chopped

2 onions, chopped

1 celery stalk, chopped

1 cup dry white wine

3 large cloves of garlic, chopped

1 Tbsp. tomato paste

4 cups rich chicken stock*

1 cup water

2 large fresh sprigs rosemary or 1 teaspoon dry

2 sprigs fresh thyme

1 10 ounce bag frozen peas

Preheat oven to 300 degrees. Wrap herbs in cheesecloth and tie with a piece of string or place them in a small muslin bag. Heat oil in a large Dutch oven over medium-high heat. Brown lamb and transfer to a plate. Add carrots, onions and celery to Dutch oven and sauté until soft and starting to brown. Add wine and boil until all liquid evaporates. Add tomato paste and garlic. Cook for a minute (be careful not to burn the tomato paste). Add lamb, stock, water, and herbs. Cover and bake for about 1½ hours or until the meat is tender.

Remove lamb. Boil cooking liquid for 35 minutes until thickened to a sauce consistency. Season with salt and pepper. In the meantime, remove all fat, bone and connective tissue from the lamb. Break or cut it into bite size pieces. Discard herbs. Return lamb to sauce and add peas. (At this point, you can let this cool to room temperature, refrigerate overnight, then remove the hardened fat that settles on top, before reheating.) When the lamb and the peas are warm, serve.

Another option, is to strain the sauce, and press the solids through a fine sieve before adding the lamb, peas and blanched carrots: 6 carrots, peeled and cut into ¼ slices. Drop carrots into boiling salted water, cook for 4 minutes. Drain, and plunge them into ice water to stop cooking. Drain and set aside.

*RICH CHICKEN STOCK

Rich chicken stock comes from using the bony parts of chickens that have been browned. I save the bones and drippings from roasted chickens in my freezer until I have enough to make stock. You can also get wings and backs from the butcher and roast them at 400 degrees with carrots, onions and celery for about 1 to 1½ hours until every thing has a nice brown color to it. Place bones and drippings, or wings, backs and vegetables in a stock pot and cover with water. Bring to a boil then reduce heat, partially cover the pot, and simmer (a few bubbles rising to the top) on very low heat for several hours or overnight. Strain stock, and refrigerate. Remove fat that hardens on top, then bring to a boil and simmer until it reduces to half. I make this in large batches and freeze it. It makes the best gravy and sauces you'll ever taste.

BRAISED CABBAGE

At Bofinger, the specialty is choucroute, which is a variety of meat and sausage on saurkraut. This cabbage dish is NOT saurkraut, but it has a bit of tang to it from the apple and vinegar. It is a perfect addition to this meal. The recipe comes from Alice Water's Chez Panise Vegetables cookbook. Her recipe calls for duck fat, which I replaced with butter and bacon drippings. I was fresh out of duck fat.

1 red or green cabbage

1 medium onion

1½ Tbsp. Sweet butter

1½ Tbsp. bacon drippings

1 Tbsp. Sherry wine vinegar

1 bay leaf

salt and pepper

½ cup water

1 apple

Remove the outer leaves of the cabbage. Cut it in half, remove the core, and slice the cabbage very thin. Peel the onion and slice it very thin.

In a large pan or Dutch oven, melt the butter and bacon drippings, add the onion and cook over medium heat for 5 minutes until the onion is soft but not brown. Add cabbage, vinegar, bay leaf, salt, pepper, and water. Cover and simmer for 20 minutes. Peel and grate the apple, add it to the cabbage, and cook for another 5 minutes. Taste, adjust seasonings and serve.

THREE-GINGER GINGERBREAD

This was not the dessert we served the night of our pot-luck dinner, but it is one that I have had numerous requests for. I found it in the R.S.V.P. section of Bon Appetit several years ago and it was an instant winner. The original recipe called for this to be made in a spring-form pan. I divide the batter into two loaf pans. 1 for now, one for later.

3 cups all-purpose flour

1 Tbsp. ground cinnamon

2 tsp. Baking soda

1½ tsp. Ground cloves

1 tsp. Ground ginger

¾ tsp. Salt

1½ cups sugar

1 cup vegetable oil

1 cup unsulphered light molasses

½ cup water

2 large eggs

1 Tbsp. Minced, peeled fresh ginger

½ cup chopped crystallized ginger

Preheat oven to 350 degrees. Line two 4"x 8"x 2" baking pans with parchment paper. Sift first 6 ingredients into a medium bowl. Combine sugar, oil, molasses water, eggs and fresh ginger in a large bowl, whisk together. Mix in crystallized ginger. Stir in dry ingredients. Pour batter into prepared pans. Bake until tester inserted in center comes out clean; about 60 minutes. (This cake will fall, so don't be alarmed or disappointed. It's not how it looks, it's what's on the inside that counts). Cool on a rack for 1 hour. Remove paper and cool to room temperature. (Can be prepared 1 day ahead. Wrap in foil and refrigerate. Bring to room temperature before serving)

Hummus With Pita Chips

This is a classic standard that changes a little each time I make it. As with so many of my recipes, I start with a basic formula and adjust it to the mood of my taste buds. The pita chips are a little bit of a hassle, but they're really worth it.

4 cups canned garbanzo beans (chick-peas), drained

¼ cup tahini (sesame paste)

1/3 cup warm water

1/3 cup extra virgin olive oil

juice of 2 to 3 lemons

3 garlic cloves

1 teaspoons salt

1 teaspoon ground cumin seed

freshly ground pepper to taste

1 package of 8" white pita bread (about 12 pieces)

8 tablespoons butter (1 stick)

½ teaspoon salt

2 cloves garlic, chopped

Put the chickpeas in a food processor fitted with a steel blade. Process for a few seconds, then add the olive oil, juice of 1 lemon, and warm water. When smooth, add the tahini and process until incorporated.

Use a garlic press to mash the garlic, and add it, the cumin seed, salt and pepper. Process and taste. Add more lemon juice and adjust seasoning to taste. Scrape into a storage container, cover, and refrigerate until ready to use.

Preheat oven to 350.

Melt butter in a small sauce pan over low heat. Add garlic and salt, cover, and let it sit over low heat until the garlic is soft.

Each pita will yield 12 chips. Because it is hollow, you treat it as if it were two. I cut it into pie-shaped wedges that become two chips. This is how:

Lay a piece of pita flat, cut in half, and open the pocket being careful not to tear the bread or split it in two. Lay the halves flat, and cut into thirds, open them up, and cut at the fold. Baste both sides with the garlic butter, and put them crust side down on cookie sheets. Bake until the tops are golden and the chips are crisp. Let them cool, and put them in an airtight container until you're ready to serve.

Oven Roasted Asparagus With Green Sauce

I found the original recipe in Bon Appetit in April 1991 and made a couple of changes along the way. I always start making the sauce as it reads below and adjust as I go… sometimes a little more lemon, sometimes a little more anchovy, sometimes a little more mustard...start here and see where it takes you. This is definitely a crowd pleaser.

2 cups loosely packed fresh Italian parsley leaves

2 cups loosely packed fresh basil leaves

3 tablespoons fresh lemon juice

5 oil-packed anchovy fillets

2 tablespoons drained capers

1 garlic clove

1 teaspoon Dijon mustard

¼ teaspoon pepper

Pinch of salt

2/3 cup olive oil

2 pounds asparagus, trimmed

2 tablespoons olive oil

2 tablespoons water

Combine first nine ingredients in processor. Blend until smooth. With machine running, gradually add 2/3 cup olive oil through feed tube. Taste and adjust seasoning. (Sauce can be prepared 2 days ahead.) Cover and refrigerate. Bring to room temperature before serving.

Position rack in top third of oven and preheat to 450. Place asparagus on heavy large cookie sheet. Drizzle 2 tablespoons oil and water over. Toss gently to coat. Bake asparagus until just tender and light brown, about 10 minutes. (Start checking them with a fork at about 7 minutes.) Divide asparagus among plates, spoon sauce over and serve.

Caramelized Onion And Garlic Tart

This comes from a September 1993 issue of Bon Appetit. I replaced the crust recipe with one I got from my brother-in-law Sam Douglas, a professional chef, and have adapted it over time. The measurements for the pastry are by weight, so that the results are consistent. This is a very sexy tart.

CRUST

4½ ounces unbleached all-purpose flour

4½ ounces cake flour

4 ounces frozen unsalted butter, cut into cubes

2 ounces chilled solid vegetable shortening

3 ounces ice water

FILLING

2 tablespoons olive oil

2½ pounds onions, chopped

10 large garlic cloves, chopped

1 large fresh thyme sprig, or

¼ teaspoon dried

1 bay leaf

½ cup dry white wine

1 cup packed shredded Gruyre cheese

( about 4 ounces )

For crust: Combine flour, butter and shortening in a food processor fitted with a steel blade and pulse the on/off switch until the mixture resembles coarse meal. Blend in the water one tablespoon at a time until the dough forms moist clumps. Gather the dough in a ball, flatten it into a disk, and wrap it in plastic. Refrigerate for 30 minutes. (Dough can be prepared 4 days ahead. Let it soften slightly before continuing.)

Preheat the oven to 400. Roll out dough on a floured surface (I use a pastry cloth) to a 12-inch round. Roll up dough on rolling pin, and transfer it to a 9-inch tart pan with a removable bottom. Press dough into pan and trim the edges. Poke some holes in the dough with a fork. Freeze for 15 minutes.

Line crust with foil and fill with beans or pie weights. Bake until set. Remove foil and weights. Continue baking until crust is golden brown, piercing with a fork if crust bubbles, about 15 minutes longer. Transfer to a rack, and cool completely.

For filling: Heat oil in a large heavy skillet over medium heat. Add onion, garlic, thyme and bay leaf and cook until onions brown and mixture is jam-like, stirring occasionally, about 50 minutes. Add wine; stir until all liquid evaporates, about 5 minutes. Season with salt and pepper. Cool. (Crust and filling can be made 6 hours ahead. Cover separately; let stand at room temperature.)

Preheat oven to 400. Remove thyme sprig and bay leaf from filling. Stir in the cheese. Transfer filling to crust. Bake until filling is brown, about 20 minutes. Remove pan sides from tart. Serve warm or at room temperature.

Herb-Crusted Lamb Chops

Springtime seems to suggest lamb. Although, when I was growing up, we ate lamb, in one form or another, all year long. I came up with this treatment a while back, and it varies slightly from time to time. Sometimes I throw in a little Dijon mustard. One time I added sesame cracker crumbs and toasted walnuts to the mix. But this is my basic recipe.

16 loin lamb chops cut 1¼" thick

3 tablespoons chopped fresh rosemary, firmly packed

2 tablespoons chopped thyme leaves, firmly packed

4 garlic cloves, minced

1 tablespoon fresh ground pepper

1 teaspoon salt

extra virgin olive oil

Put the first 6 items in a mortar and pestle and slowly add olive oil as you mash the ingredients into a thick, grainy paste. Spread ¼ to ½ teaspoon of the herb mix onto both sides of the chops. Lay them flat in a single layer on a non-metallic tray or dish, and cover them with plastic wrap. Leave them overnight in the refrigerator or at room temperature for a few hours.

Arrange coals in your grill so that you have a hot spot and a medium-hot spot. Sear the chops over the hot coals and then transfer them to the medium-hot area and cook them 3 minutes on each side for medium rare.

Lemon Poppy Seed Pound Cake

My wife was craving lemon pound cake. This is the recipe that scratched her itch. It comes from The Cake Bible by Rose Levy Bernbaum. All the ingredients should be at room temperature. Serve slices of the cake with fresh berries.

3 tablespoons milk

3 large eggs

1½ teaspoons vanilla

5¼ ounces sifted cake flour (measured by weight)

5¼ ounces sugar (measured by weight)

¾ teaspoon baking powder

¼ teaspoon salt

1 tablespoon loosely packed grated lemon zest

3 tablespoons poppy seeds

13 tablespoons unsalted butter (softened)

¼ cup plus 2 tablespoons sugar

¼ cup freshly squeezed lemon juice

Preheat oven to 350. Grease an 8"x 4"x 2 ½" loaf pan, line the bottom with parchment or wax paper, and then grease again and flour it.

In a medium bowl lightly combine the milk, eggs and vanilla.

In a large mixing bowl combine dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and half the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase to medium speed (high speed if using a hand mixer) and beat for 1 minute to aerate and develop the cake's structure. Scrape down the sides. Gradually add the remaining egg mixture in 2 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides. Scrape the batter into the prepared pan and smooth the surface with a spatula. Bake 30 minutes, then cover loosely with buttered foil to prevent over-browning. Bake 25 to 35 minutes longer or until a wooden toothpick inserted into the center comes out clean. (The cake should start to shrink from the sides of the pan only after removal from the oven.)

Shortly before the cake is done, prepare the lemony syrup: In a small pan over medium heat, stir the sugar and lemon juice until dissolved. As soon as the cake comes out of the oven, place the pan on a rack, poke the cake all over with a wire tester, and brush it with half the syrup. Cool in the pan for 10 minutes. Loosen the sides with a spatula and invert it onto a greased wire rack. Poke the bottom of the cake with the wire tester, brush it with some syrup, and reinvert onto a greased wire rack. Brush the sides with the remaining syrup and allow to cool before wrapping airtight. Store 24 hours before eating to give the syrup a chance to distribute evenly. The syrup will keep the cake fresh a few days longer than a cake without syrup.

Smith Island Ten-Layer Cake

The Washington Post, April 23, 2008

Summary:

Some folks believe it was the late Frances Kitching, an innkeeper on the island, who called for the cake to be 10 layers, as it is in this recipe. This cake was named the official State Dessert of Maryland on April 24, 2008.

16 servings

Ingredients:

For the cake

• 8 ounces (2 sticks) unsalted butter, at room temperature, cut into chunks; plus more for greasing the pans
• 3 cups flour
• 1/4 teaspoon salt
• 1 heaping teaspoon baking powder
• 2 cups sugar
• 5 large eggs
• 1 cup evaporated milk
• 2 teaspoons vanilla extract
• 1/2 cup water

For the icing

• 2 cups sugar
• 1 cup evaporated milk
• 5 ounces unsweetened chocolate, chopped
• 4 ounces (1 stick) unsalted butter
• 1/2 to 1 teaspoon vanilla extract

Directions:

For the cake: Position an oven rack in the middle of the oven; preheat to 350 degrees. Use butter to lightly grease ten 9-inch cake pans, or use 2 or 3 cake pans at a time and re-grease them as needed.

Sift together the flour, salt and baking powder.

Combine the butter and sugar in the bowl of a stand mixer or hand-held electric mixer; beat on medium speed until light and creamy. Add the eggs one at a time; beat until smooth. Reduce the speed to low and add the sifted dry ingredients 1 cup at a time; beat until incorporated. Still on low speed, add the evaporated milk, then the vanilla and water, beating until well combined.

Place 3 serving spoonfuls of batter in each of the cake pans; use the back of the spoon to spread it evenly. Bake 2 or 3 layers at a time on the middle oven rack for 8 to 9 minutes. (A layer is done when you hold it near your ear and do not hear it sizzle.)

While the cakes are baking, make the icing: Combine the sugar and evaporated milk in a medium saucepan over medium-low heat. Add the chocolate and butter; warm through, stirring, until both have melted. Increase the heat to medium and cook, stirring occasionally, for 10 to 15 minutes. Remove from the heat and add the vanilla extract, stirring to combine. The icing will be thin but will thicken as it cools.

As the cake layers are done, run a spatula around the edge of the pan and ease out the layers. Let them cool. Place the bottom layer on a cake plate; spread 2 or 3 spoonfuls of icing on each layer. (Don't worry if a layer tears; no one will notice when the cake is finished.) Cover the top and sides of the cake with the remaining icing; push any icing that runs onto the plate back onto the cake.

Recipe Source:

Adapted from "Mrs. Kitching's Smith Island Cookbook," by Kitching and Susan Stiles Dowell (Tidewater Publishers, 1981). Used by permission of Cornell Maritime Press/Tidewater Publishers, Centreville, Md.

545 calories, 26g fat, 16g saturated fat, 121mg cholesterol, 121mg sodium, 74g carbohydrates, 2g dietary fiber, 8g protein.

Kendall Barrett's Smith Island Cupcakes

The Washington Post, April 23, 2008

• Cuisine: American
• Course: Dessert

Summary:

With six to eight layers in a single cupcake, ganache in between them and a glossy chocolate glaze to coat them, these modern versions of Smith Island cakes are sure to please.

For best results, make the cupcakes and ganache 1 day in advance; the cupcakes will be easier to cut into thin layers. The ganache can remain covered at room temperature or can be covered and refrigerated. Allow to come to room temperature before using.

The Lewes Dairy brand of heavy cream that baker Kendall Barrett prefers is available at some Whole Foods Markets.

Makes 18 regular-size cupcakes or 9 large cupcakes

Ingredients:

For the cupcakes

• 2 3/4 cups flour, preferably King Arthur All-Purpose Flour
• 1 3/4 tablespoons plus 1/8 teaspoon baking powder
• 1/4 teaspoon salt
• 8 ounces (2 sticks) unsalted butter, preferably Plugra brand, at room temperature
• 2 cups sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup whole milk, at room temperature

For the simple syrup

• 1 cup water
• 1 cup sugar
• Flavoring, such as Grand Marnier (optional)

For the chocolate ganache

• 1 pound semisweet chocolate, preferably Valrhona, chopped
• 2 cups heavy cream, preferably Lewes Dairy brand

For the chocolate glaze

• 8 ounces semisweet chocolate, preferably Valrhona, chopped
• 6 tablespoons (3/4 stick) unsalted butter, preferably Plugra brand
• 1 tablespoon light corn syrup
• 5 teaspoons water

Directions:

For the cupcakes: Preheat the oven to 350 degees. Line regular-size cupcake pans with paper liners.

Sift together the flour, baking powder and salt.

Combine the butter and sugar in the bowl of a stand mixer or use an electric hand-held mixer; beat on medium speed for several minutes until light and fluffy. Add the eggs one at a time, then the vanilla extract; after they have been well incorporated, beat on medium speed for 2 to 3 minutes until well incorporated.

Reduce the speed to low and add about 1/3 of the sifted dry ingredients; beat until combined and then add 1/3 of the milk. Alternate additions of the remaining wet and dry ingredients, stopping often to scrape down the sides of the bowl. Do not overmix, which can toughen the cupcakes.

Divide the batter among the cupcake liners and bake for 20 to 25 minutes or until the tops of the cupcakes spring back when touched. Transfer to a wire rack to cool completely. Cover loosely until ready to assemble.

For the simple syrup: Combine the water and sugar in a small saucepan over high heat, stirring to dissolve the sugar. Bring to a boil, then remove from the heat and let cool. Add flavoring, if desired.

For the ganache: Have ready a large roasting pan or hotel pan.
Place the chocolate in a large heatproof bowl.
Bring the cream to a boil over medium-high heat in a heavy-bottomed medium saucepan. Remove from the heat and pour over the chocolate; stir until well incorporated to form a ganache. Pour into the roasting pan or hotel pan, spreading it evenly so the ganache cools naturally, quickly and completely.

When ready to assemble, make the chocolate glaze: Heat about 1 inch of water in a medium saucepan over medium heat. Place a medium stainless-steel mixing bowl on top, fitting it snugly over the opening of the saucepan. Combine the chocolate, butter, light corn syrup and water in the bowl, stirring gently to combine. Remove from the heat.

To assemble: Remove the cupcakes from their paper liners. Working with 1 cupcake at a time, turn it on its side and use a serrated knife to cut 8 very thin, equal layers, keeping them in proper order. (if you have trouble with this, freeze the cupcakes for up to 1 hour to firm them up a bit.)

Use a pastry brush to lightly coat the bottom layer with simple syrup. (This is called "punching"; see TIP.) Spread a thin layer of ganache on the bottom layer. (The ganache should be like soft fudge but very spreadable.) Repeat with the remaining cupcake layers, rebuilding the cupcake right side up and ending with a coating of ganache on the top. Refrigerate for about 10 minutes, until the cupcakes are set.

Place a large wire cooling rack over a rimmed baking sheet. Place the filled cupcakes on the rack. Spread a little ganache on the sides of the cupcakes to cover any crumbs (and provide a surface for the glaze to cling to).

Ladle the chocolate glaze over the cupcakes, allowing the excess glaze to drip onto the baking sheet. When the glaze has set, seat the cupcakes in clean paper cupcake liners.

Tip: About Punching:

Cake expert Kendall Barrett brushes cake layers with simple syrup to keep them moist. Even in her Smith Island Cupcakes, she says, "added moisture and possible flavor, if you choose to flavor your punch [hence the term], is a benefit for any cake or cupcake. You expose so much surface when you cut the layers, there will undoubtedly be a little drying out."

Recipe Source:

From Kendall Barrett of Kendall's Cakes in Falls Church.

504 calories, 29g fat, 17g saturated fat, 86mg cholesterol, 175mg sodium, 62g carbohydrates, 3g dietary fiber, 6g protein.

O/F Logo Cake

Serves 300, give or take

(Note: Takes lots of time, an understanding family, patience, and a good sense of humor!)

Cake:

15 boxes Duncan Hines Pudding in the Cake Mix (or equal)

Devils Food/Chocolate Flavor

45 eggs

20 cups water

5 cups oil

10 pkgs. mini‑morsel real chocolate chips

Preparing one mix at a time, make in batches of 3 cake mixes at a time, following the directions given on the box, and adding the extra ingredient of mini chocolate chips just prior to pouring into cake pans. Pour 3 batches into greased and floured 12" x 18" sheet cake pan. Bake in 350 degree oven for 55 to 60 minutes. Check for doneness with a toothpick.

While this is baking, have spouse, children, or friends lick beaters and bowls (so you won't get too sick)! Repeat process 4 times. (It is especially important about getting help licking the bowls if you do this all in one night!)

Clear off dining room table (or equal) and cover with wax paper, as this will be where you store finished, covered cakes until frosting, several nights later. Cool cake for 1 hour; turn cake onto wax paper to finish cooling. Cover cakes with plastic wrap.

The next day/night, if you still have the energy, make the chocolate frosting recipe nine times. (Will need five more recipes of this to "decorate" finished cake.)

Chocolate Frosting:

3 Tbs. shortening (butter)

3 sq. (1 oz. ea.) unsweetened chocolate

2 cups powdered sugar

1/4 tsp. salt

1/3 cup milk

1 tsp. vanilla

Heat butter and chocolate in double boiler sauce pan over low heat until melted. Blend in remaining ingredients; beat until smooth. Place saucepan of frosting in bowl of ice and water; continue beating until frosting is smooth and of spreading consistency. For this cake, the consistency should be more like cement, as it will serve that purpose when layering the cakes.

To construct, cut each sheet cake into two pieces: one 12" x 12", the other 12" x 6". The structural foundation for the cake should be three pieces of foam core board, 15" x 15", glued together. It may be topped with a professional decorative cake base board. Carefully, start to layer the cakes, using frosting as "cement". Alternate full 12" x 12" pieces with two 12" x 6" ones. Pile into a cube, 6 ‑ 7 layers high. (Note: due to the weight, it is likely to compact, so pile higher than 13".) Cover with wrap for another night.

If your family and friends haven't committed you yet, continue, making 9 times the vanilla frosting.

Vanilla Frosting:

1 box powdered sugar

1 stick softened butter

1 tsp. vanilla

1/8 tsp. salt

3 Tbs. milk (more or less, as needed)

Beat all ingredients together. Coat entire outside of cake with vanilla frosting. Make as flat and smooth as possible. Dipping the spatula into milk helps achieve a smooth finish.

With a small knife, gently sketch the O/F Logo Design on the top and sides of the cake. The full square logo with the words "Office of Facilities" should go on top. The simpler triangular logo should go on all four sides.

Using more vanilla and chocolate frosting recipes (lost count by now, perhaps 3‑5 more each flavor, but the entire cake takes 24 frosting mixes!), start "piping" the O/F design on the top of the cake. To do this, use a cake decorating "gun" or pastry bag and a No. 3 Star tip. With the two frostings, fill in the entire area of the O/F logo triangles with little piped stars. The area for the O/F lettering and the blank triangle areas on the sides will remain with the white undercoat frosting. Using a small round lettering tip on the gun/bag, write the words Office of Facilities in chocolate frosting at a diagonal across the top. To give the cake a finished look, garnish each edge and along the bottom with more decorative piping. Use your imagination!

(Recommendation: Now that you're done, hire professional help to clean your kitchen! Better yet, don't bother trying to make this cake at all! If you can con a baker into making this cake for $150., consider it a bargain. ‑ KAREN)