This doesn't really need a recipe, just lots of time. Carrots go in toward the end. Minimal seasoning, just salt and sometimes sugar on the meat before browning it. Cook till fork-tender.

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No recipe required - just know the ingredients. Quartered new potatoes, skin on; slow cooked beef or sauteed ground beef, with crescent-sliced yellow onions. Tomato, salt, pepper.

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Tender beef is important. Bell peppers, onions.

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Not much like a tamale, this casserole of beef, tomato, olives, and raisins is topped with cayenne-spiced boiled cornmeal and baked till toasty.

Slowly cook a cut of beef with cayenne pepper until it is soft and can be shredded.

Mix together:

• coarse ground whole cornmeal
• cayenne pepper
• salt and water

boil the mixture, stirring constantly and adding water as needed to keep it from splattering or burning, until the cornmeal is soft.
Separately, sautee with oil:

• chopped onions
• chopped garlic
• chopped green bell pepper

Add the shredded beef with chopped tomatoes to the onions and peppers and reduce to a thick sauce, seasoning with cayenne, paprika, and black pepper. Add whole pitted black olives and black raisins. Spread in a casserole dish and then top with the cornmeal mush, spreading it to cover the whole pan. Bake until the top is crisp and starting to brown.

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• 1+1/2 pounds ground beef chuck
• 3/4 cup raw white long grain rice
• 1 stick butter (melted)
• Italian parsley
• 1 egg
• 4 cloves garlic
• 2 tsp salt
• 1 tsp Worcestershire sauce
• 1 tsp black pepper
• 1/2 tsp cayenne pepper

Combine ingredients and mix well. Steam/boil briefly and carefully separate leaves from one large green cabbage.
Slice 1 yellow onion

Have ready:

• 1 quart beef broth
• 1 cup water
• 28 oz can crushed tomatoes

Layer starting with onions, tomatoes, extra cabbage leaves
Thin down stem ends shaving off stem
roll from stem inward, half-way up fold edges over, then finish rolling
roll loose; rice expands
pack extra leaves around in dish to keep things tight
layer onions and tomatoes and a layer of extra cabbage leaves between each stuffed cabbage layer
top with same
pour broth/water over to almost cover

Should cook for 2 hours at 350 degrees F., but check after an hour and add more water if they seem to dry

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• 8x8 in. pan


• 1 medium sized eggplant
• 2 tablespoons flour
• 1 onion, chopped into small chunks
• 1 tablespoon butter
• 1 pound ground beef
• 1 cup milk
• 1 tablespoon ketchup
• 1 egg
• cinnamon
• nutmeg
• 1 cup ricotta cheese
• parmesan cheese

1. peel eggplant, slice 1/2 in. thick, brown in oil or broil until browned
2. brown meat and onion
3. add ketchup and dash of cinnamon
4. make a white sauce - melt butter, add flour and mix to a paste, add milk and cook until thickened, cool
5. add egg, dash of nutmeg, and ricotta to white sauce
6. in pan alternate layers of eggplant and meat, sprinkle with parmesan
7. pour the cheese sauce over top, bake 1 hour, 350 degF

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Succulent meatballs, rich red sauce.

• 1 cup white breadcrumbs
• 1/3 cup milk
• 1 cup chopped onion
• 2 cups ground beef
• 1/2 teaspoon paprika
• salt and pepper

For the sauce:

• 1 tablespoon butter
• 4 tablespoons olive oil
• 1+1/2 cups sliced brown mushrooms
• 1/8 cup whole wheat flour
• 3/8 cup beef stock
• 2/3 cup red wine
• 2 tomatoes, chopped
• 1+1/2 teaspoons tomato paste
• 1/2 teaspoon brown sugar
• 2 teaspoons finely chopped fresh basil

Soak breadcrumbs in milk. Meanwhile, make sauce: heat half the butter and half the oil in a skillet, cook mushrooms, then add flour and cook for a couple minutes. Add stock and wine and cook 15 minutes. Add tomato paste, tomatoes, salt, pepper, sugar, and chopped basil. Cook for 30 minutes.

Mix onions, beef, paprika, and soaked breadcrumbs; season with salt and pepper. Form into meatballs. Brown meatballs in a skillet with remaining butter and oil. Alternately, brown for 10 minutes in a 450 degree F oven on a cookie sheet. Transfer to casserole dish, pour sauce over meatballs, and bake at 350 degrees F for 30 minutes. Have wide-noodle pasta ready; pour over pasta and garnish with fresh basil.

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combine until mixed smooth:

• 1/3 cup chicken broth
• 1/3 cup peanut butter
• 1 tablespoon finely chopped fresh ginger
• 1 tablespoon soy sauce
• 2 tablespoons honey
• 1 teaspoon crushed red pepper
• 2 cloves crushed/chopped garlic

cook chicken breasts in chicken broth in a saucepan, then remove from heat, let stand 20 minutes, then drain (broth will not be used further)
boil water and cook 10 ounces dry soba noodles (Japanese buckwheat noodles), then drain
cut or tear cooked chicken into bite-sized pieces.
shave 1 carrot lengthwise with a vegetable peeler
combine carrot, chicken, and sauce with noodles; toss to coat
sprinkle dish with chopped green onions and crushed peanuts. Serve hot or cold.

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Chop finely

• onion and garlic
• fresh oregano
• fresh thyme

Scoop out the soft part of a piece of brie and mix with the herbs and a small amount of chopped brie rind. Have ready:

• butter softened at room temperature
• kitchen string and skewers or tootpicks
• a bone-in chicken breast with skin on

First, separate the chicken skin from the meat from one part of the breast using a spoon. Distribute butter under the skin. Next, slit a cavity inside the chicken breast using a long thin knife, keeping the opening as small as possible and the cavity as large as possible. Spoon in the mixture of brie, herbs, and onions, then tie and skewer the opening shut. Place chicken in a baking dish and bake until browned and at the right internal temperature. Serve with rice.

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It can be as easy as this: Cut chicken into pieces, rub with tandoori spice mix, dip in whole milk yogurt seasoned with same spices, and bake on a wire rack placed over several layers of foil on a baking sheet which has low sides to contain the drippings. Move to the broiler when almost cooked, and char lightly. Rest under tented foil for a few minutes, squeeze fresh lemon juice, and serve immediately.

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Remove seeds then soak for 30 minutes several chile california and one chipotle chile, that wonderful smoked dry chile packed with flavor and some heat. Put canned pineappe juice from a can of crushed pineapple, with some pineapple, in blender. Add several cloves garlic, a dash of cinnamon, a splash of vinegar, and some brown sugar. Blend well. Marinate pork overnight. Drain off marinade, splash with some oil, sprinkle with salt, grill hot, and slice thin. Good on tacos.

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Made with a mortar and pestle, pesto goes well as a sandwich spread and an accent for bacon wrapped broiled shrimp and of course as a pasta sauce.

Mash incessantly in a mortar and pestle until creamy and smooth:

• peeled cloves of garlic
• olive oil
• washed and dried leaves of fresh basil, stems removed

Then add grated parmesan cheese and mash some more.
Serve as soon as possible. Alternately, the pesto can be frozen in an ice cube tray and then bagged for future use.

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Bake it yourself for the satisfaction of kneading a cream-colored sphere of springy warm dough, then turning it out of a bowl and tossing it in the air to make a perfect crust, topped with the freshest ingredients, that bakes golden and tender while filling your house with the smell of fresh bread.

• 2 cups sifted white flour
• 1/2 teaspoon dry yeast
• 3/4 cups 85 degree water (bottled, not from tap)
• 1/2 teaspoon salt

dissolve yeast in water, add oil, add to flour and salt
knead about 10 minutes
press into oiled bowl, flip dough putting oil side up
cover bowl with plate and put in warm oven to rise
after 2 hours, remove dough and shape
brush with oil, then add sauce and toppings and bake

My favorite pizza has only sauce, red onions, black olives, sliced mushrooms, and cheese. Keep it simple!

The pizza sauce must be seasoned more than a typical pasta sauce:

diced ripe tomatoes (I prefer heirloom red varieties)
crushed garlic
(cook together until most of the liquid is gone)

dry herb mix:

• 4 parts dry oregano
• 2 part dry basil
• 1 part dry thyme
• 1 part crushed fennel seed
• 1 part paprika
• 1 part coarse black pepper
• 1 part dry ginger

also add:

• 1 part finely shredded lemon rind
• crushed garlic

Prepare this dry herb mix and moisten to help bring out the flavors.
Add it to the tomato sauce a few minutes before it's done cooking.

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When I can get delicately flavored, very expensive wild mushrooms like chanterelles, I want to enjoy them without losing them in a heavy sauce. This is the perfect way to prepare them.

• 1 pound dry spaghetti
• 4 eggs
• 5 tablespoons cream
• 2 tablespoons freshly grated parmesan cheese
• 1 tablespoon butter
• about 1/2 pound fresh chanterelles

Wash and slice the chanterelles about 4-6 mm thick; sautee in butter with a little salt for a few minutes until limp. Remove from heat promptly. Lightly beat together eggs and cream; have at room temperature. Cook spaghetti, drain, and immediately return to warm pan. Pour in egg mixture, stirring to coat pasta. Add half of parmesan cheese. Apply very low heat for less than a minute if needed to congeal egg sauce to a runny custardy consistency; stir constantly while heating. Turn into warmed serving dish or plates and top with mushrooms and a sprinkling of cheese. Good without cheese, too.

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Best with morels and/or chanterelles. I've tried plain brown mushrooms and the satisfaction is not as great; rest assured I am trying my best to keep the price of ingredients out of my mind when making this evaluation. This rich, creamy sauce and requires all the ingredients. No substitutions. Linguine pasta is best, but I've used wide flat shapes too.

• 4 tablespoons butter
• 1 onion, chopped
• 1 clove garlic, chopped
• wild mushrooms, sliced, about 1 cup or to taste
• 12 ounces dry linguine
• 1+1/4 cups sour cream
• 2 tablespoons shredded fresh basil
• 4 tablespoons freshly grated parmesan cheese
• salt and pepper

Melt butter and cook onion and garlic until soft. Add mushrooms and some salt and pepper and cook for a few minutes more. Meanwhile have water heating and cook linguine. Stir sour cream, basil, and parmesan cheese into the mushroom mixture; add more salt and pepper if desired. Cover and heat gently to warm through for a couple minutes. Drain pasta and toss to cover with sauce.

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Quick, simple, and tasty.

• 2 tablespoons butter
• 1 cup heavy cream
• 1 pound dried fettucine
• 1 cup freshly grated parmesan cheese
• pinch of nutmeg
• salt and pepper

Simmer butter and 2/3 of the cream a couple minutes to thicken. Cook pasta, drain and add to sauce; add remaining cream and stir to coat. Add parmesan and stir in; season with nutmeg, salt, and pepper.

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Seared ahi tuna wrapped in bacon and a sweet chili vinagrette, on a bed of fettucine with shrimp

Make a dressing by heating together in a pan:

• olive oil
• chili sauce
• brown sugar
• vinegar

Sautee shelled cooked shrimp in butter with a bit of sliced onion and lemon thyme with a little salt and pepper. Have ready:

• cooked fettucine pasta
• thinly sliced hard parmesan cheese

Wrap two strips of bacon in a cross shape around a 1 inch thick ahi tuna steak, like a ribbon on a present. Have a hot oiled iron pan ready: sear each side of the bacon wrapped tuna in turn on the hot pan until just starting to brown. Transfer to the broiler until lightly browned on top. Remove pan and douse fish with part of the dressing, working it underneath the fish. Toss the just-cooked pasta in the herbed shrimp and transfer it to a plate, squeeze a lemon over the pasta, lay the fish on top, lay a few slices of parmesan cheese on top, pour dressing over that, and top with a sprig of lemon thyme. The ahi should still be pink just below the surface.

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Use raw shrimp. Cook sprimp in oil with some butter until done; remove from pan and set aside to cool. Add onions and crushed garlic to pan and cook until soft. Season with black pepper and salt. Remove shrimp shells. Return shrimp to pan along with green peas; cover and cook briefly until peas are bright green. Stir in cooked wide short fluffy noodles, and serve.

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Seems simple, but needs special attention to detail. They collect unknown bits of dirt that sinks to the bottom of the pan during steaming. So steam them in a basket (not for too long!), then set aside the broth, and add the mussels to another pot that has hot melted butter and crushed garlic and parsley and a little salt. Coat them well and let stand a few minutes, add some of the broth now that it has settled, mix well, eat.

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Tomato soup, or sauce for lasagna or pizza or pasta... sweet, tangy, a hint of spiciness, and deep rich red in color.

• 1+1/2 cup chopped onion
• 3 cloves crushed garlic
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/8 teaspoon black pepper
• dash of crushed cayenne flakes
• 6 cups chopped fresh tomatoes
• 1/2 cup chicken stock
• 1 tablespoon honey
• for soup: 1 teaspoon dill weed

In an iron pan, sautee onions and garlic in butter and oil, pepper, and cayenne until onions are translucent and browning at the edges. Add tomatoes, dill, honey, and stock and simmer for about 30 minutes. The soup can be eaten as is, or place pan under a broiler and stir often until the desired consistency is reached; allow small black flecks of carbon to form on exposed bits of tomato and position the pieces of garlic atop the mix to obtain a roasted flavor. If desired, run the mixture through a strainer.

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Butternut Squash Soup.

Yellow squash with a hint of curry spices and peanuts - best served hot.

Chop and sautee in oil:

• onion, garlic

Add 1 quart chicken broth and peeled cubed butternut squash. Season with:

• 1/2 teaspoon yellow curry spices
• dash cayenne pepper
• 1/4 teaspoon nutmeg
• 1 teaspoon Worcestershire sauce
• 1 tablespoon creamy peanut butter

Add the spices after the squash is almost soft and simmer till soft. Let cool slightly, then run the soup through a blender and serve hot.

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Good cold or hot.

Chop and sautee in oil:

• onion, garlic

Add chicken broth and chopped zucchini. Cook until soft and season with:

• yellow curry spices
• black pepper and salt

When the zucchini and onions are soft, remove the pot from the heat and let cool slightly before running the soup through a blender. Then add cream and serve, or chill for serving later.

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This hot soup carries rich flavors of paprika, turmeric, cinnamon, and basil with a base of chicken stock, yellow squash, celery, red bell pepper, garlic, onion, and garbanzo beans. It is complex and almost smoky in taste, the perfect companion to a piece of fresh crusty bread.

• 2 cups chopped onion
• 3 cloves crushed garlic
• 2 cups chopped peeled butternut squash
• 1/2 cup chopped celery
• 1 cup chopped red bell pepper
• 3 cups chicken stock

Sautee onion, garlic, celery, bell pepper, and a dash of cayenne pepper with 3-4 tablespoons of olive oil until onions are translucent and browning.

Add stock and squash and simmer with a bay leaf until squash is soft, but not mushy. Add 1 cup of cooked chickpeas.
Separately, prepare in a bowl:

• 2 teaspoons paprika
• 1 teaspoon turmeric
• 1 teaspoon dry basil flakes
• 1 teaspoon salt
• 1/4 teaspoon cinnamon

Mix the spices well and then add just as much as the soup needs, saving the remainder for future use. Let the soup rest for a little while before serving.

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Caribbean flavors and deep black color go well with hot crusty cornbread.

• 1 pound dry black beans
• 2 quarts water
• 1/2 cup olive oil
• 2 chopped green bell peppers
• 2 chopped onions
• 5 cloves crushed garlic
• 1+1/2 teaspoons cumin
• 1+1/2 teaspoons oregano
• 1 teaspoon salt
• 1-2 bay leaves

Soak beans overnight, then cook 2 1/2 hours.
Sautee onions and pepper till tender, add garlic, spices
Add to beans and simmer 30 minutes
A meat bone adds flavor

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Just potatoes, onions, garlic, corn, milk, and salt and pepper.

Sautee in butter:

• Finely chopped onion and garlic

Add water and simmer with:

• finely cubed unpeeled young white potatoes
• salt and pepper
• cut corn kernels

When the potatoes are soft, remove the soup from the heat and add milk or cream. Serve hot, with chopped bacon if desired.

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Smooth but with some shredded bits for texture, creamy but with the sharp flavor of caraway.

Chop finely and sautee in butter:

• onion and garlic
• cabbage

Reserve about one fifth of the mixture for use later. Add to the remainder:

• Finely cubed white potato
• water
• salt and pepper
• caraway seed

Simmer the soup until the potatoes are soft, then remove from the heat and set cool slightly before running the soup through a blender. Then add the reserved finely chopped cabbage and onions and simmer the soup a short while longer. Add cream and serve.

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Paired with buttermilk biscuits and honey, this is one of the best hot meals after a cold day of hard work.

Sautee in oil:

• slivered white onion
• sliced garlic

Put beef bones under the broiler until browned, add to onions and garlic, add water and bay leaves. Cook slowly to make a broth with:

• black pepper and salt

Wash and cube potatoes (do not peel). Peel and chop carrots. Cook the potatoes and carrots in the broth until almost tender. Separately, in a hot pan sear beef with a little oil turning until browned on all sides. Add to stew and simmer until cooked. Turn off heat and add frozen peas (peas must not be overcooked else they will no longer be a cheerful green). Alternately, the beef can be slow cooked in the broth (especially if the meat is tough) but if this is done, cooking time must be so long as to return moisture to the beef which will at first dry out.

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One of many variations.

• onion and beef, sauteed together maybe with garlic too
• green bell pepper
• 28 oz canned tomatoes
• 2 cans black beans (rinsed)
• 1 pint canned corn
• 1 can kidney beans
• 1/2 teaspoon chili powder
• 1/2 teaspoon cinnamon
• salt and pepper to taste
• 2 fresh tomatoes, chopped
• 2 cups shredded cheese, green onions, and black olives, for toppings

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Don't omit the wine - it is essential!

Sautee in 2 tablespoons butter over low heat until lightly carmelized:

• three large brown onions, sliced thinly
• two cloves garlic, sliced thinly

Have ready 1 quart of beef stock heated with 1 or 2 bay leaves. When the onions are light brown and sweet, add the stock and:

• 1/4 cup dry red wine

Simmer the soup for 10-20 minutes more. Toast a slice of bread, add grated white cheese on top, and broil to melt the cheese until lightly browned. Pour soup over toast in bowls.

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• 1 cup red lentils
• 1 cinnamon stick
• 2 tablespoons olive oil
• 4 cups chopped onion
• 2 tablespoons crushed garlic
• 2 teaspoons salt
• 1 teaspoon turmeric
• 1+1/2 teaspoon cumin seeds
• 2 teaspoons ground cumin
• 3 bay leaves
• crushed tomatoes
• chickpeas
• 3 tablespoons lemon juice

Cook lentils and cinnamon, then remove cinnamon. Cook onion and garlic in oil with salt, spices, and bay leaves; add chickpeas and lentils. Cook 5 minutes more. Season top with yogurt and fresh parsley.

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This one needs ripe smoky-sweet dark and rich heirloom cherokee purple tomatoes and little round balls of ciligeine mozzarella and chopped fresh basil, nothing else.

Combine these ingredients:

• ripe red tomato, preferably a cherokee purple or other dark heirloom, cubed
• fresh basil leaves, cut into short slivers
• fresh mozzarella, preferably of the ciligeine type.

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Grated carrot, pineapple, raisin, and mayonnaise

Peel and grate carrots. Add:

• small chunks of canned or cooked fresh pineapple black or golden raisins
• mayonnaise

Mix the ingredients together and chill the salad before serving.

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Hot juicy sliced steak, roasted tomato sections, roasted onions, sliced parmesan cheese, mixed baby greens, and sweet apricot ginger dressing with lemon

Grill a cut of beef to medium red and juicy. In the mean time, cut into chunky pieces:

• tomato
• onion

Have a dressing prepared:

• Heat sugar and water to form a syrup
• Add fine chunks of apricot and cook until the mixture is thick like applesauce
• Squeeze in fresh lemon juice and add powdered dry ginger

Place the tomatoes and onions in an iron pan, sautee briefly in a small amount of oil, and then place under the broiler until wilted and starting to char at the edges. Slice the cooked steak into thin strips. Have young salad greens rinsed and dried; lay steak on top of greens, followed by roasted tomatoes and onions. Lay wafer-thin slices of hard parmesan cheese on top and pour on the apricot ginger dressing. Eat immediately while hot.

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No other biscuit deserves to sit beside a jar of honey and a bowl of hot beef stew.

Sift together:

• 4 cups white flour
• 1+1/2 teaspoons baking powder
• chop in 1/3 cup vegetable shortening
• add 1+1/2 cups buttermilk (shake carton before pouring)

mix with wooden spoon, then turn onto pastry cloth and press into a slab 5/8 inch thick folding over several times to create a flaky layered texture. Do not over-work or the dough will turn uniformly puffy, tough, and spherical.
use an upside down metal measuring cup or a biscuit cutter to cut circles
bake at 400 degF for about 15 minutes

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Just the filling.

• 1/3 cup packed brown sugar
• 1/2 c white granulated sugar
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 3/4 teaspoon ginger
• dash ground cloves

mix in a blender with:

• 2c cooked fresh pumpkin (cut the pumpkin in half, scoop out seeds, and microwave or bake cut side down till soft)
• 2 eggs, lightly beaten
• 1 to 1+1/2 cups milk, depending on how moist the pumpkin is

pour filling into crust and bake about 1 hour at 350 degF

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Corncob Sticks from a hot iron pan.

Sift together:

• 1 cup cornmeal
• 3/4 cup white flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• pinch salt

beat together separately, then combine with dry mix:

• 1+1/2 cups buttermilk
• 3-4 tablespoons melted butter
• 1 egg

Batter should be thick. Preheat two iron corn pans to 400 degrees F. Remove them from the oven and fill with batter to the top. Bake about 20 minutes until browned. Alternately, preheat iron skillet and make thick pancakes, more moist than the bread sticks, good with pineapple and bacon and maple syrup.

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These muffins are crisp and steamy when fresh and they have just the right texture.

• 1 cup whole wheat flour
• 3/4 cup white flour
• 2 tablespoons wheat germ
• 1/3 cup honey
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup oil
• 1 egg
• 3/4 cup milk
• 1/2 teaspoon vanilla
• 1 cup blueberries

combine; add berries last. Bake 350 degrees Fahrenheit for 25-30 minutes.

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This rich heavy bread is full of butter and eggs and has one purpose only: it is for dipping in steaming hot cocoa made with milk on a chilly day.

• 2 teaspoons yeast in 1/2 cup warm water
• 1/2 cup warm milk
• 4 beaten eggs
• 3/4 cup sugar
• 1/2 cup butter
• 2 teaspoons anise
• 1 teaspoon salt
• dash mace
• 1/4 teaspoon nutmeg
• grated orange and lemon rind
• 1 egg white slightly beaten

Scald milk and add butter to melt
add sugar, anise, salt, spices, and grated peel
add yeast and flour, knead 10 minutes
let rise 1-2 hours, shape, and let loaves rest 1 hour more
brush with egg white and bake 40-45 minutes at 350 degrees Fahrenheit

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Make the dough and form it into 3/4" balls. Freeze them on a cookie sheet, then bag up in the freezer with other similar types of cookie. Collect as needed, let sit until at room temperature through, and bake just as many as will be eaten immediately! Amazing for dipping in hot cocoa.

Cream together:

• 6 tablespoons unsalted butter
• 1 cup white sugar

Add:

• 1 well-beaten egg
• 1/4 cup dark molasses
• 1 teaspoon vinegar

Mix together and add:

• 2 cups less 2 tablespoons white flour
• 3/4 teaspoon baking soda
• 1 teaspoon dry ground ginger
• 1/4 teaspoon cinnamon
• 1/8 teaspoon ground cloves

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• 1/2 cup butter
• 1 cup water
• 1 cup flour
• 1/4 teaspoon salt
• 1 tablespoon sugar
• 4 eggs

Heat water, add sugar, salt, and butter, then add flour all at once at a full rolling boil. Remove from heat and stir until mixture becomes a smooth thick paste that leaves the side of the pan and clings to the spoon. Add eggs one at a time, beating thoroughly. The paste will re-thicken during stirring. Cool 15 minutes before shaping; if refrigerated, remove from refrigerator 30 minutes before baking. Place 1/4 cup spoonfuls on a greased pan 1.5 inches apart. Bake 450 deg F for 25 minutes. Slit while hot to keep shell crisp; fill with ice cream, whipped cream, pudding, or custard immediately before serving. Use 6 cups of filling.

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This recipe is for three 9-inch round pans, and is good with cherry filling.

• 1 cup unsifted unsweetened cocoa
• 2 cups boiling water
• 2.75 cups sifted flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup softened butter
• 2.5 cups granulated sugar
• 4 eggs
• 1.5 teaspoons vanilla

Combine cocoa and boiling water, mix until smooth and cool completely. Combine eggs, butter, sugar, and vanilla. Add combined dry ingredients and cocoa to egg mixture; do not over-beat. Bake 350 degF 25-30 minutes until surface springs back when touched. Cool 10 minutes in pan and the rest on racks.

Frosting:

• 3 tablespoons butter
• 3 ounces unsweetened chocolate
• 3 cups powdered sugar
• 1/4 teaspoon salt
• 1/3 cup milk
• 1 teaspoon vanilla

Melt butter and chocolate; dd remaining ingredients and whip; chill 10-15 minutes before applying to cake.

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These chocolate cookies are white except where fissures reveal the dark brown inside.

Sift together:

• 1/2 cup flour
• 1/4 cup unsweetened cocoa powder
• 4 teaspoons instant coffee
• 1 teaspoon baking powder
• 1/8 teaspoon salt

Cream together:

• 4 tablespoons unsalted butter
• 2/3 cup packed light brown sugar

Add:

• 1 large egg
• 4 ounces melted bittersweet chocolate, cooled

Add flour mix gradually while beating at low speed; then add 1 tablespoon of milk and mix until just combined. Freeze dough until firm, in a flattened plastic-wrapped disk; shape into 1" balls, roll twice in powdered sugar letting sit between coatings. Set 2" apart on a baking sheet; bake at 350 degF for 12-14 minutes.

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• 1+1/3 cup oats
• 2 cups water
• 2 teaspoons salt

Cook the oats with salt until they just start to thicken, cover, and allow to cool and sit 2 hours. Add to oats:

• 1/4 cup oil
• 1/4 cup honey
• 1/2 cup water
• 2 tsp yeast

Add flour:

• 5 cups whole wheat flour

Rise 1.5 hours, deflate, reshape in bowl, rise again 45 minutes then transfer to pan, allow to rise, and bake at 350 degF for 45 minutes

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• 3/4 cup whole wheat flour
• 3/4 cup white flour
• 1/2 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1 egg
• 6 tablespoons canola oil
• 1+1/3 cup grated zucchini
• 1 teaspoon vanilla
• 1/2 cup chopped walnuts
• 1/3 cup raisins

Bake in a loaf pan at 350 degF for 45 minutes

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• 1 egg
• 1/4 cup oil
• 1/2 cup molasses
• 1/4 cup sugar
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon cloves
• 1/2 cup milk
• 2+1/2 cups flour
• 1 teaspoon baking soda
• 1/2 cup raisins

Bake 350 degF 8-10 minutes. Cookies should be 2.5" diameter once baked.

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• 3/4 cup rolled oats
• 1/4 cup flour
• 2 tablespoons brown sugar
• 3 tablespoons oil

Stir ingredients together and spread atop fruit; bake until fruit is soft.

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• 1/2 cup butter, softened
• 1/4 cup sugar
• 1/4 teaspoon salt
• 1 egg white
• 1+1/2 cup sifted flour

With a fork, blend butter, sugar, salt, and egg white intil smooth and well combined. Gradually stir in flour, mixing until smooth. For each 2.5" tart pan, use 2 teaspoons of dough and press evenly into pan; set pans on a cookie sheet. Refrigerate 30 minutes; bake at 375 degF 12-15 minutes until light golden in color. Cool pans for a few minutes on a wire rack, then turn out and cool completely before filling.

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• 3 eggs
• 3 half-eggshells full of water
• 3-4 cups flour
• 1/2 teaspoon salt
• approx 1/4 cup milk

Beat eggs, add salt and flour slowly. Divide into 2 or 3 pieces and roll very thin. spread with melted butter, cover with diced peeled apples, sugar, cinnamon, and a few black raisins, also a few dots of butter. Repeat for remaining layers. Roll up and place in a pan; cover with butter and milk. Add more milk if desired, during the baking, to vary the final texture (like noodles or crisp).

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• 2 eggs
• 1/2 teaspoon baking powder
• 2/3 cup oil
• 1 teaspoon baking soda
• 1 cup sugar
• 1/2 teaspoon cinnamon
• 1 teaspoon vanilla
• 1/2 teaspoon cloves
• 1/2 cup buttermilk
• 2 cups grated zucchini
• 4 tablespoons baking cocoa
• 1/3 cup chocolate chips sprinkled on top of cake
• 2+1/2 cups flour
• 1/4 teaspoon salt

bake in 9 x 12 pan , 350 degrees, 35 min.

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• 1 large egg
• 1/3 cup butter
• 3/4 teaspoon almond extract
• 1/3 cup sugar
• 1+1/3 cup flour
• 3/4 teaspoon baking powder
• 3/4 teaspoon anise seed
• 1/4 cup almonds, coarsely chopped

Beat egg well. Add butter, sugar, and almond extract; mix. Separately, combine flour, baking powder, and anise seed. Gradually add flour mixture to egg mixture. Stir in almonds, then shape into a log fifteen inches long and place on baking sheet.

Bake at 350 degF for 30-40 minutes until lightly browned. Remove from oven and cut into 1/2-inch slices. Place cut side down on baking sheet and return to oven for 10 more minutes. Remove from baking sheet and cool on cooling rack.

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Eat them quickly while they're crispy; set them on a wire cooling rack elevated up off the counter for a few moments to let off steam after they come off the iron, then dig in before the next one's finished cooking!

Sift together:

• 1 3/4 cups white flour
• 2 teaspoons baking poweder
• 1/2 teaspoon salt
• 1 tablespoon sugar

mix separately:

• 3 egg yolks
• 5 tablespoons melted vegetable shortening
• 1+1/2 cups milk

whip till stiff: 3 egg whites
add wet to dry, mix till smooth with wire whisk
fold whipped whites in with wooden spoon and cook immediately (oil iron as needed)

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Waffles should only be eaten fresh off the griddle so I've cut the recipe down to make two or three waffles, just enough for me with none leftover:

Sift together:

• 1/2 cup plus 1 tablespoon plus 1 teaspoon white flour
• 2/3 teaspoons baking poweder
• 1/6 teaspoon salt
• 1 teaspoon sugar

mix separately:

• 1 egg yolk
• 2 tablespoons melted vegetable shortening
• 1/2 cup milk

whip till stiff: 1 egg white
add wet to dry, mix till smooth with wire whisk
fold whipped whites in with wooden spoon and cook immediately (oil iron as needed)

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Make them with berries, peaches, apricots, or even melon. Top with maple syrup.

Sift together:

• 3/4 cup flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 tablespoon sugar

Beat together:

• 2 eggs
• 2/3 cup milk
• 1/3 cup water
• vanilla bean

Combine with minimal mixing and let rest in refrigerator overnight before cooking on a hot oiled pan. Wrap fruit in each crepe immediately so steam partially cooks the fruit, then eat right away while the next crepe cooks.

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When it comes to pancakes, you want steaming morsels of buttermilk cornmeal pancakes crispy on the outside and richly moist inside and drizzled over with maple syrup, the kind from a tree.

Sift together:

• 1 cup white flour
• 1/2 cup whole wheat flour
• 3/4 cup cornmeal
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt

mix separately:

• 1/3 cup oil
• 2 eggs
• 2 cups cultured buttermilk (shake carton before pouring)

combine, add blueberries or chopped apricots or peaches, and cook on a hot oiled iron pan. If you have some leftover, put them back in a hot iron pan before you eat them later - not in a toaster or microwave.

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Simple in concept but complicated in the pan, french toast must start from the right bread to turn out well. Use thick whole wheat bread, firm and grainy. Eat drenched in maple syrup.

Slice thickly:

• coarse whole wheat bread

Beat together

• egg
• milk

Getting the proportions right is a matter of experience, as every egg is a different size and you'll be using one egg or perhaps many. Make sure the pan is hot and oiled, but not too hot as the toast must cook through at the exact instant it is perfectly browned. Some recipes call for spices or vanilla, but remember - it's the bread that makes toast great.

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In the oven, melt 6 tablespoons butter in a cast iron frying pan.
In a blender, whirl together until smooth:

• 1+1/2 cups milk
• 6 eggs
• 1+1/2 cups flour
• 1 tablespoon granulated sugar
• 1/4 teaspoon salt

Preheat oven to 450 degrees F. Remove skillet from oven and swirl butter to coat sides of pan; pour in milk mixture and stir briefly to mix butter into batter. Return to oven; bake until puffed and golden brown, about 25 to 30 minutes. Put berries or fruit in center after baking, drizzle with maple syrup, cut into wedges, and serve immediately. Cut down recipe to one third size for a six-inch iron skillet, perfect size for two people.

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Chop up fresh pineapple and add to pan with raw bacon. Cook together until bacon is starting to crisp; do not crowd too much or bacon will steam.

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and a pinch of salt and a bit of brown sugar and some milk to chill it down.

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Takes a few minutes more than oatmeal - let it sit off the burner to soften up. Cook with salt, add a little butter when you take it off the heat.

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Just like it says - and make sure it is medium-rare, topped with butter and black pepper, with an over-easy pasture-raised, rich, yellow egg and dark wheat toast with butter!

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With black pepper and a pinch of salt; make sure the bagel is toasted, hot, and buttered. Add sauteed mushrooms and/or bacon and cheese.

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Make them in a batch no larger than what will be eaten fresh and warm, with apple cider of course.

• 1/2 cup sugar
• 2 tablespoons shortening
• 2 beaten eggs
• 2 cups flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup cider
Heat oil to 275 degF. Cream together sugar, shortening, and eggs; add other ingredients. Drop spoonfuls into oil and turn using chopsticks. Drain briefly on paper towels before dunking in cinnamon mixed with sugar. Adjust oil temperature and cooking time to cook through before browning too much, depending on donut size.



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Fill tarts, make fruit salad, or fill cream puffs.

• 2 cups milk or milk and cream mix
• 2 tablespoons cornstarch
• 1/4 cup sugar
• 1/8 teaspoon salt
• 1/2 teaspoon vanilla
• 2 eggs

Mix all ingredients except vanilla and cook stirring over low heat until thick. Remove from heat, add vanilla. Lay plastic film over the surface to prevent a skin from forming while the pudding cools in the refrigerator.

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• 5 cups water
• 1 to 1+1/3 cup fresh squeezed meyer lemon juice
• 3/4 cup white granulated sugar

Heat some of the water and dissolve the sugar in it. Allow to cool some; pour everything into an empty plastic juice bottle, put on cap, and shake well. Refrigerate.

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A variant of chocolate, good for events otherwise you may as well just eat the chocolate alone...

1 cup bittersweet dark chocolate bits

1/6 cup heavy cream

3 tablespoons unsalted butter, cut into small pieces

unsweetened cocoa powder, crushed almonds, etc. for coating

Bring the cream almost to a boil, add butter and stir until melted, add chocolate and stir until completely melted and smooth. Remove from hear and pour into a shallow dish. Refrigerate until firm (2 hours), roll into 3/4" balls and roll them in coating.

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For pork chops, or anything else.

• 1 cup ketchup
• 2 tablespoons oil
• 1-2 tablespoons brown sugar or molasses
• 1 teaspoon cider vinegar
• 1 teaspoon mustard
• 2 teaspoons worcestershire sauce
• 1 teaspoon celery seed
• garlic and salt to taste

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Tomatoes, of course; and olive oil, and these spices:

• 2 tablespoons oregano
• 1 tablespoon basil
• 1 teaspoon onion flakes
• 1 teaspoon garlic powder
• 1/2 teaspoon thyme
• 1/2 teaspoon fennel
• 1/2 teaspoon paprika
• 1/2 teaspoon coarse black pepper
• 1/2 teaspoon dry ginger
• 1/2 teaspoon dry lemon peel

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• 8 quarts tomatoes
• 3 large onions, chopped
• several whole cloves

Cook together simmering for 30 minutes; cool, then strain and add white sugar to taste if desired.

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• 4 cups milk
• 1 cup cornmeal
• 2 eggs
• 1/4 cup butter
• 1/2 cup molasses or honey
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/8 teaspoon cloves
• 1/8 teaspoon nutmeg

Cook cornmeal in milk until thick, then allow to cool until just warm. Beat in eggs and other ingredients. Bake 1+ hour at 350 degF. Knife or skewer should come out clean.

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• sweet potatoes, cubed
• acorn or butternut squash, cubed
• appled, peeled and cubed
• pitted prunes
• chopped onion
• orange juice
• butter
• maple syrup or honey
• lemon juice
• salt and pepper
• cinnamon
• allspice

Sautee onion, add juice and syrup, spices, and other ingredients. Bake at 350 degF in a shallow pan until fruits are soft.

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