Blueberry Streusel Muffins

When Jim and I were first married, I asked him what his favorite muffin was and he loved these muffins that came from a boxed mix with a little can of blueberries. Yuck! I knew I could do better than that. These are the ultimate breakfast muffin. If you’re not keen on blueberries, try different kinds of berries, like blackberries or cherries.


BattER:
2¼ cups plus 2 tablespoons fl our, divided
¾ cup sugar
1 tablespoon baking powder teaspoon salt
1¼ cups milk
¼ plus 2 tablespoons oil
½ cup plus 2 tablespoons yogurt
(equal to 1 6-ounce container)
½ teaspoon vanilla
1¼ cups fresh or frozen blueberries
(not thawed)
toPPing:
¼ cup flour
2 tablespoons sugar
2 tablespoons cold margarine


Preheat the oven to 400 degrees. Lightly grease 12 regular or 6 jumbo muffi n cups with margarine or oil, or line with paper liners.
For Batter: In a large bowl, combine 2¼ cups fl our, sugar, baking powder and salt. In a medium bowl, combine milk, oil, yogur t and vanilla. In another bowl, toss blueberries with remaining 2 tablespoons fl our. Add wet ingredients to dry ingredients and mix until just incorporated. Add blueberries
and gently combine.
For Topping: In a small bowl, mix fl our and sugar and cut in margarine with a pastry cutter or with your fi ngers until mixture is crumbly.
Spoon batter into muffi n tin, fi lling each cup until almost full. Evenly sprinkle topping on each muffi n. Bake for 15 to 20 minutes for regular muffi ns or 20 to 25 minutes for jumbo, until muffi ns are golden and a toothpick comes out clean. Cool for 10 minutes in the pan and then transfer to a cooling rack and let cool completely. Store leftover muffi ns
covered at room temperature.
Yield: 12 REGULAR OR 6 JUMBO MUFFINS
Prep time: 30 MINUTES


Orange Chocolate Muffins
I didn’t really learn to appreciate the combination of orange and chocolate until I became an adult, but now it rules the roost! The moist texture of this fluffy muffin with a boost of orange zest is perfectly accented by the chocolate chips scattered  throughout. Nom, nom, nom!


2¼ cups fl our
¾ cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
teaspoon salt
1 cups milk
cup oil
zest of one large orange
juice of one large orange
½ teaspoon vanilla
½ cup chocolate chip


Preheat the oven to 350 degrees. Lightly grease 12 regular or 6 jumbo muffi n cups, or line with paper liners. In a medium bowl, combine fl our, sugar, baking powder, baking soda and salt. In a large bowl, combine milk, oil, orange zest, orange juice and vanilla. Add dry ingredients to wet ingredients in two batches until just mixed. Stir in chocolate chips.
Spoon batter into muffi n tin, fi lling each cup until almost full. Bake for 18 to 20 minutes for regular muffi ns or 25 to 30 minutes for jumbo, until muffi ns are lightly golden and a toothpick comes out clean. Remove from the oven and let cool completely before removing from the tin. Store
leftover muffi ns covered at room temperature.
Yield: 12 REGULAR OR 6 JUMBO MUFFINS
Prep time: 25 MINUTES

Leslie’s Awesomeness Muffins
My friend Leslie loves dates and nuts and, well, everything that tastes good, really! We’re both
sweet-a-holics so when I developed these muffins, I thought of her because they are very low in sugar but still have enough sweetness to satisfy. They definitely get her approval for being full of “awesomeness.”
1¼ cups white whole-wheat flour
(or all-purpose fl our)
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
teaspoon salt
1 cup mashed ripe banana
(approximately 2 medium bananas)
½ cup milk
¼ cup oil
2 tablespoons blackstrap molasses
2 tablespoons maple syrup
1 cup old-fashioned oats
1 cup chopped dates
½ cup chopped nuts
Preheat the oven to 375 degrees. Lightly grease 12 regular or 6 jumbo muffi n cups with margarine or oil, or line with paper liners.
In a large bowl, combine fl our, baking powder, baking soda, cinnamon and salt. In a separate bowl, mix together banana, milk, oil, molasses and maple syrup until combined. Add oatmeal and let sit to moisten oats. Add wet ingredients to dry ingredients and mix until just combined. Gently mix in dates and nuts.
Spoon batter into muffi n tin, fi lling each up almost to the top. Bake for 15 to 17 minutes for  regular-sized muffi ns or 22 to 27 minutes for jumbo, until muffi ns are golden and a toothpick comes out clean. Cool in the muffi n tin on a
cooling rack for 15 minutes, then transfer muffi ns directly onto the rack to fi nish cooling. Store leftover muffins
covered at room temperature.
Yield: 12 REGULAR OR 6 JUMBO MUFFINS
Prep time: 25 MINUTES
If you don’t have any bananas around, or just don’t like them, substitute with applesauce.

French Toast Muffins

It used to seem unfortunate that french toast couldn’t be more portable and less time consuming,
because it’s so darn tasty. Well, now you can make these muffins and you’ll always have french
toast on the go!
2¼ cups fl our
¾ cup sugar
2 teaspoons baking powder
teaspoon salt
1 teaspoon cinnamon
1¼ cups milk
cup oil
½ cup plus 2 tablespoons yogurt
(equivalent to 1 6-ounce container)
1½ teaspoons maple extract
½ teaspoon vanilla
cinnamon and powered sugar, for topping Preheat the oven to 350 degrees. Lightly grease 12 regular
or 6 jumbo muffi n cups with margarine or oil, or line with paper liners.
In a medium bowl, combine fl our, sugar, baking powder, salt and cinnamon. In a large bowl, mix together milk, oil, yogurt,
maple extract and vanilla. Add dry ingredients to wet ingredients in two batches until just mixed.
Spoon batter into muffi n tin, fi lling each cup until almost full. Bake for 18 to 20 minutes for regular muffi ns or 25 to 30 minutes for jumbo, until muffi ns are lightly golden and a toothpick comes out clean. Remove muffi ns from the oven and let cool completely before removing from the tin and transferring to a cooling rack. Sift powdered sugar
and cinnamon on top of each muffi n. Store leftover muffins
covered at room temperature.
Yield: 12 REGULAR OR 6 JUMBO MUFFINS
Prep time: 25 MINUTES


Garden Muffins
I love to eat these muffins slightly warm with a melty pat of margarine in the middle. They are full of veggies and whole-grain goodness and are the perfect way to get some nutrition into lazy or picky eaters.
1½ cups white-wheat fl our
(or all-purpose flour)
½ cup oat bran (or ½ cup slightly ground instant oats)
2 teaspoons baking powder
¼ teaspoon salt
1 teaspoon cinnamon
½ cup unsweetened applesauce
¼ cup maple syrup or agave nectar
¼ cup oil
1 cup grated zucchini
½ cup grated carrots
¾ cup milk
½ cup raisins (optional)
¼ cup walnuts (optional)
Preheat the oven to 375 degrees. Lightly grease 12 regular or 6 jumbo muffi n cups with margarine or oil, or line with paper liners.
In a large bowl, combine fl our, oat bran, baking powder, salt and cinnamon. In another large bowl, combine applesauce, maple syrup and oil. Add zucchini and carrots and then stir in milk. Add wet ingredients to dry ingredients, then stir in raisins and walnuts and mix until well-combined.
Spoon batter into muffi n tin, fi lling each cup until almost full and bake for 18 to 20 minutes for regular muffi ns or 25 to 30 minutes for jumbo, until muffi ns are lightly golden and toothpick comes out clean. Let muffi ns cool in the pan for 5 minutes, then transfer to fi nish cooling on a cooling rack.
Store leftover muffi ns covered at room temperature.
Yield: 12 REGULAR OR 6 JUMBO MUFFFINS
Prep time: 30 MINUTES


Out of maple syrup or agave? You can still make these muffi ns by subbing ¼ cup of sugar.


Chocolate Raspberry Swirl Muffins
Sometimes you just need something decadent for a snack or dessert (or if you’re like me, upon waking). When you’re in need of a chocolate fix, these muffins will provide you with the support that you need to get out of bed and lay around on your couch, surrounded by muffin liners.
1¾ cups fl our
cup baking cocoa, sifted
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
cup oil
½ cup sugar
1 cup milk
½ cup plus 2 tablespoons yogurt
(equal to 1 6-ounce container)
1 teaspoon vanilla
¼ cup roughly chopped chocolate
½ cup raspberry preserves
Preheat the oven to 350 degrees. Lightly grease 12 regular or 6 jumbo muffi n cups with margarine or oil, or line with paper liners.
In a large bowl, whisk together fl our, baking cocoa, baking powder, baking soda and salt. In a medium bowl, combine oil and sugar. Add milk, yogur t and vanilla and mix until creamy. Add wet ingredients to dry ingredients until just combined, then stir in chocolate.
Spoon batter into muffi n tins, fi lling each cup almost to the top. Spoon preserves on top of each muffi n, using ½ teaspoon for each regular muffi n or 1 teaspoon for each jumbo muffi n. Swirl preserves into muffi ns using a toothpick or a butter knife.
Bake for 19 to 22 minutes for regular muffi ns or 28 to 32 minutes for jumbo, until middles of muffi n tops look set and a toothpick comes out clean (some preserves may stick).
Let muffi ns cool in the tin for 10 minutes, then transfer to a cooling rack to cool completely. Store leftover muffins covered at room temperature.
Yield: 12 REGULAR OR 6 JUMBO MUFFINS
Prep time: 35 MINUTES


For these muffi ns it’s best to do your toothpick test at an angle, from the edge of the muffi n, so you poke below the swirl.


Randy’s Upside-Down Sticky Muffins
Gooey pecan sticky buns were favorite morning pastries of my father, Randy. On the occasion that
we had them in the house, he had to race me to eat them. Regular sticky buns can be a serious production to make due to all of the steps involved. Here, these easy muffins have a simple gooey topping that makes them an irresistible treat that will have you running to the kitchen!
toPPing:
¼ cup corn syrup or
brown rice syrup
2 tablespoons margarine
½ cup brown sugar


For Topping: In a small saucepan, combine corn syrup or brown rice syrup, margarine and brown sugar. Heat on medium until margarine is melted and all ingredients are incorporated, stirring frequently. Remove from heat and set aside to cool slightly while you prepare the muffi n batter.
Preheat the oven to 350 degrees. Grease the sides of 12 regular muffin cups or 6 jumbo muffi n cups and line the cup bottoms with parchment paper or waxed paper circles.
If you do not have parchment paper or waxed paper,
grease the bottoms well so the topping will come out easily when you fl ip the pan over.
For Batter: In a small bowl, combine fl our, sugar, baking powder, cinnamon and salt. In a medium bowl, combine milk, oil, yogur t and vanilla until well-mixed. Add dry ingredients to wet ingredients in batches until just incorporated. Do not overmix.


BattER:
2 cups fl our
1 cup sugar
2 teaspoons baking powder
1 teaspoon cinnamon
¼ teaspoon salt
1 cup milk
cup oil
½ cup plus 2 tablespoons yogurt
(equivalent of 1 6-ounce container)
1 teaspoon vanilla
1 cup chopped pecans


For Assembly: Divide prepared brown sugar syrup and pecans equally among the bottoms of the muffi n cups. Spoon the muffi n batter on top of the syrup and pecans, fi lling each cup almost to the top. Bake 18 to 20 minutes for regular muffi ns or 25 to 30 for jumbo muffi ns, until a toothpick comes out clean. Immediately inver t onto a baking sheet lined with waxed paper and remove muffin tin so the pecan caramel can ooze down the sides of the muffins. Remove parchment paper or waxed paper circles.
If you did not use parchment paper in the bottoms, you may need to spoon the pecans back onto the muffins. Store leftover muffi ns covered at room  temperature.
Yield: 12 REGULAR OR 6 JUMBO MUFFINS
Prep time: 35 MINUTES


Peary Berry Muffins
These muffins make good use of lingering pears during those fall and winter months when they are plentiful. You can use pears that are a little too firm for eating, as the stone of the fruit adds a nice texture to these muffins.
2¼ cups flour
¾ cup sugar
2 teaspoons baking powder
teaspoon salt
¼ cup oil
½ teaspoon vanilla
½ teaspoon mild vinegar
1 cup milk
2 medium pears, peeled and shredded
1 cup mixed berries, fresh or frozen
Preheat the oven to 400 degrees. Lightly grease 12 regular or 6 jumbo muffi n cups with margarine or oil, or line with paper liners.
In a large bowl, combine fl our, sugar, baking powder and salt. In a medium bowl, combine oil, vanilla, vinegar and milk. Add pears and mix to combine. Incorporate wet ingredients into dry ingredients until just mixed, then gently fold in berries.
Spoon batter into the muffi n tin, fi lling each cup almost to the top. Bake for 20 to 25 minutes for regular-sized muffins or 28 to 30 minutes for jumbo, until golden and a toothpick comes out clean. Let cool in the tin for 15 minutes, then remove from the tin to cool on a cooling rack. Store leftover muffi ns covered at room temperature.
Yield: 12 REGULAR OR 6 JUMBO MUFFINS
Prep time: 25 MINUTES


Lemon Almond Bling Muffins
These muffins are more about the flavor of almonds than the texture of them. I love the topping because it gives the muffins character, and the hint of  almonds and lemon zest add the perfect crunch to this subtle flavor combination.
BattER:
2¼ cups fl our
¾ cup sugar
2 teaspoons baking powder
teaspoon salt
1¼ cups milk
cup oil
½ cup plus 2 tablespoons yogurt
(equal to 1 6-ounce container)
1 teaspoon almond extract
(optional)
2 teaspoons lemon juice
toPPing:
¼ cup sugar
zest of one lemon
(about 2 teaspoons)
¼ cup sliced almonds


Preheat the oven to 400 degrees. Lightly grease 12 regular or 6 jumbo muffi n cups with margarine or oil, or line with paper liners.
For Batter: In a large bowl, combine fl our, sugar, baking powder and salt. In a medium bowl, combine milk, oil, yogur t, almond extract and lemon juice. Add wet ingredients to dry ingredients and combine until just mixed.
For Topping: In a small bowl, mix topping sugar, lemon zest and sliced almonds.
Spoon batter into the muffi n tin, fi lling each cup almost to the top. Sprinkle on topping. Bake for 15 to 17 minutes for regular muffi ns or 22 to 25 minutes for jumbo, until the muffi ns are golden and a toothpick comes out clean. Cool for 10 minutes in the pan and then transfer to a cooling rack to fi nish cooling. Store leftover muffi ns covered at room temperature.
Yield: 12 REGULAR OR 6 JUMBO MUFFINS
Prep time: 25 MINUTES


Eggnog Muffins with Boozy Raisins
These muffins are the holiday season in a muffin liner, spiced and spiked with festive deliciousness.
For all of the eggnog lovers in your life, these are sure to be a hit. If you prefer a different booze in your eggnog, feel free to substitute.
cup raisins
cup rum, warmed
2¼ cups flour
¾ cup sugar
2 teaspoons baking powder
¼ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
1½ cups eggnog
(rice or soy are both fine)
cup oil
½ cup plus 2 tablespoons yogurt
(equal to 1 6-ounce container)
½ teaspoon vanilla
¾ cup powdered sugar
Preheat the oven to 400 degrees. Lightly grease 12 regular or 6 jumbo muffi n cups with margarine or oil, or line with paper liners.
In a small bowl, combine raisins and rum. Let sit for a few minutes to plump raisins. In a large bowl, combine flour, sugar, baking powder, salt, cinnamon and nutmeg. In a medium bowl, whisk together eggnog, oil, yogur t and vanilla.
Add wet ingredients to dry ingredients and mix until just moistened. Reserve 1 tablespoon rum and drain remaining rum from raisins. Gently mix raisins into muffi n batter.
Spoon batter into the muffi n tin, fi lling each cup almost to the top. Bake for 15 to 18 minutes for regular muffi ns and 25 to 28 minutes for jumbo, until muffi ns are lightly golden and a toothpick comes out clean. Let cool completely in muffin tin on a cooling rack.
In a small bowl, combine reserved tablespoon of rum with powdered sugar. Lightly brush glaze onto tops of cooled muffi ns. Sprinkle with cinnamon or nutmeg if desired. Store leftover muffi ns covered at room temperature.
Yield: 12 REGULAR OR 6 JUMBO MUFFINS
Prep time: 25 MINUTES

Raspberry Lime Muffins
Raspberry and lime make a great flavor  combination, especially if you are fond of slightly
tart baked goods. If you use frozen raspberries, be sure they aren’t completely thawed and don’t
overmix the batter or you’ll have blue, streaky muffins!
1 cup white whole-wheat fl our
(or all-purpose fl our)
1 cup all-purpose fl our
2 teaspoons baking powder
¼ teaspoon salt
¾ cup granulated sugar
¼ cup oil
1 cup plus 2 tablespoons milk
1 teaspoon vanilla
zest of one lime
juice of one lime
1½ cups raspberries
(fresh or frozen)


Preheat the oven to 350 degrees. Lightly grease 12 regular or 6 jumbo muffi n cups with margarine or oil, or line with paper liners.
In a medium bowl, sift together whole-wheat fl our, allpurpose fl our, baking powder and salt. In a large bowl, mix sugar and oil. Add milk, vanilla and lime zest and juice. Add dry ingredients to wet ingredients and combine until just mixed, then gently fold in raspberries.
Spoon batter into muffi n tin, fi lling each up almost to the top. Bake for 16 to 19 minutes for regular muffi ns or 22 to 26 minutes for jumbo, until muffi ns are golden and a toothpick comes out clean. Let cool in the tin for 10 minutes, then transfer to a cooling rack. Store leftover muffi ns covered at room temperature.
Yield: 12 REGULAR OR 6 JUMBO MUFFINS
Prep time: 25 MINUTES

Cranberry Lemon Zing Oat Bars

 These bars were inspired by a seasonal treat at a world-famous coffee chain. I honestly don’t know
what theirs taste like (seeing as it’s not vegan and all), but these are some darn good bars, with a chewy base speckled with tart cranberries and a creamy lemon frosting.

 1½ cups fl our
1 cup quick oats
½ teaspoon baking powder
½ teaspoon cinnamon
¼ teaspoon salt
1 cup sugar
¾ cup margarine, softened
½ cup applesauce
½ teaspoon vanilla
¾ cup dried cranberries
1 recipe Lemon Frosting (page 158)

Preheat the oven to 400 degrees. Lightly grease a 9 x 11- inch pan with margarine or oil, or line it with parchment paper.
In a medium bowl, whisk together fl our, oatmeal, baking powder, cinnamon and salt. In a large bowl, cream together sugar and margarine. Add applesauce and vanilla. Add dry ingredients to wet ingredients in two batches. Stir in cranberries and combine until mixed through.
Spread batter in the bottom of the prepared pan and
bake for 30 to 35 minutes, until lightly browned and a toothpick inser ted into the center comes out clean. Let cool completely in the pan on a cooling rack before frosting with Lemon Frosting. Store bars covered at room temperature.
Yield: 20 BARS
Prep time: 30 MINUTES

Lime Coconut Bars
Preheat the oven to 350 degrees. Lightly grease the bottom of an 8 x 8-inch pan with margarine or oil, or line it with parchment paper.
For Base: In a large bowl, combine melted margarine and sugar. Add fl our to combine, then add oats. Press mixture into the bottom of the prepared pan, creating a lip around the edges, and bake for 10 to 15 minutes or until slightly browned.
For Filling: While crust is baking, combine sugar,
cornstarch and salt in a medium saucepan or pot. Stir until well-combined. Add coconut milk and water and cook, stirring constantly, over medium heat until boiling, about 10 minutes. Add lime zest and juice and continue stirring until mixture is thick and bubbling. Pour into a separate bowl to let cool completely, stirring every few minutes.
Once lime mixture is cooled, pour into oatmeal shell and sprinkle with toasted coconut, if using. Let bars set in fridge for at least 2 hours before cutting. Store bars covered in the fridge.
Yield: 16 BARS
Prep time: 50 MINUTES
Diffi culty: GGG
BaSE:
½ cup margarine, melted
cup sugar
1 cup fl our
1 cup quick oats
Filling:
cup sugar
2 tablespoons cornstarch pinch of salt
cup low-fat coconut milk
cup water
1 tablespoon lime zest
juice of 2 limes
cup toasted coconut (optional)
Toast coconut in your oven or a toaster
oven by sprinkling it on a clean pan and
baking it at 350 degrees, stirring every 30
to 45 seconds, until golden.
Instead of lime-coconut fi lling, top the
base with the fi lling from Lemon Almond
Torte (page 111) to make Lemon Bars!

Mocha-damia Bars
These bars are all grown-up! Mixing the instant coffee with the wet ingredients gives it time to
start breaking down a bit and gives these bars a subtle kick. If you use salted macadamia nuts,
omit the salt in the recipe.
2 cups fl our
1 teaspoon baking soda
½ teaspoon salt
1 cup margarine, softened
½ cup brown sugar
½ cup sugar
¼ cup plain or vanilla yogurt
2 tablespoons instant coffee
(you can add more or less, depending on your tastes)
1 teaspoon vanilla
½ cup chocolate chips
½ cup chopped macadamia nuts
Preheat the oven to 375 degrees. Lightly grease a 9 x 13- inch pan with margarine or oil, or line it with parchment paper.
In a medium bowl, mix together fl our, baking soda and salt. In a large bowl, cream together margarine and sugar using an electric hand mixer. Add yogur t, coffee and vanilla and mix until well-combined. Add dry ingredients to wet ingredients in two batches and mix until batter is smooth;
you may need to switch to using a spatula. Spread batter evenly into the prepared pan.
Bake 30 to 35 minutes, until edges are golden brown or a toothpick inser ted into the center comes out clean. Let cool in the pan on a cooling rack for at least 45 minutes before cutting. Store bars covered at room temperature.
Yield: 15 BARS
Prep time: 30 MINUTES

Peanut Butter and Jelly Bars
These bars will make you think you’re back in elementary school and your friend with the warm
bologna sandwich is trying to sweet-talk a trade with you. Think again! Concord grape jelly is perfect for the authentic, nostalgic taste, but you can make these bars a little more grown-up with some jam or preserves.
2 cups fl our
¾ cup sugar
1 teaspoon baking powder
¼ teaspoon salt
¼ cup oil
½ cup peanut butter
¾ cup milk
cup grape jelly
Preheat the oven to 375 degrees. Lightly grease an 8 x 8-inch pan with margarine or oil, or line it with parchment paper.
In a medium bowl, mix together fl our, sugar, baking powder and salt. In a large bowl, whisk together oil, peanut butter and milk. Add dry ingredients to wet ingredients in batches until just mixed. Reserve ¾ cup of dough and spread the rest in the bottom of the prepared pan.
Bake base for 20 minutes. Remove the pan from the
oven and spread jelly on top of base. Crumble remaining topping over jelly and return the pan to the oven for 15 to 20 minutes until topping is browned and edges are set.
Remove from the oven and let cool completely in the pan on a cooling rack before cutting into bars. Store bars covered at room temperature.
Yield: 12 BARS
Prep time: 25 MINUTES

Oatmeal Earth Bars
These chewy bars use cooked oatmeal to give them moisture and a delicious texture. They make a great snack and are a perfect way to use up leftover oatmeal.
1½ cups fl our
½ teaspoon baking powder
¼ teaspoon salt
½ teaspoon cinnamon
¾ cup sugar
¾ cup applesauce
¼ cup oil
1 cup cooked oatmeal
(traditional or steel-cut)
½ cup dried cherries
½ cup pecans, chopped
Preheat the oven to 350 degrees. Lightly grease an 8 x 8-inch baking pan with margarine or oil, or line it with parchment paper.
In a medium bowl, combine fl our, baking powder, salt and cinnamon. In a medium bowl, combine sugar and applesauce until mixed. Whisk in oil. Add cooked oatmeal and mix until well-incorporated. Add dry ingredients to wet ingredients in batches until just combined, then stir in cherries and pecans.
Spread batter into the prepared pan and bake for 40 to 45 minutes or until a toothpick inser ted into the center comes out clean. The middle of the pan should feel set and the edges should be lightly browned. Let bars cool completely in the pan on a cooling rack before cutting. Store bars covered at room temperature.
Yield: 9 BARS
Prep time: 20 MINUTES

Nuts for Carob Bars
If you’ve been scared off by carob before, give it a try here. Try not to think of it as a chocolate
substitute, because it’s truly not. It’s delicious in its own right and has a unique fl avor. The carob
lends a caramel taste to these bars and combines deliciously with the bananas, nuts and raisins.
1½ cups fl our
cup carob powder
¼ teaspoon salt
1 teaspoon baking powder
2 large ripe bananas, mashed
¼ cup brown sugar, packed
¼ cup oil
1 teaspoon vanilla
cup milk
½ cup chocolate (or carob) chips
¼ cup nuts
(such as walnuts or pecans)
½ cup raisins
Preheat the oven to 350 degrees. Grease an 8 x 8-inch pan with margarine or oil, or line it with parchment paper.
In a small bowl, sift together fl our, carob powder, salt and baking powder. In a large bowl, mix mashed banana, brown sugar, oil and vanilla until well-combined. Add milk. Add dry ingredients to wet ingredients in two batches. Stir in chocolate chips, nuts and raisins until just mixed. Spread
mixture into the prepared pan and bake for 30 to 35
minutes or until toothpick inser ted into the center comes out clean. Store bars covered at room temperature.
Yield: 9 BARS
Prep time: 30 MINUTES

Apricot Bars
I absolutely love apricots and you will, too, after trying these buttery bars. The mixture of the firm base, tart preserves and crumbly topping are sure to please your taste buds.
BaSE:
½ cup margarine, softened
½ cup sugar
1¼ cups fl our
¼ teaspoon salt
toPPing:
cup plus 1 tablespoon fl our
¼ cup sugar
3 tablespoons margarine, chilled
1¼ cups apricot preserves
Preheat the oven to 350 degrees. Lightly grease an 8 x 8-inch pan with margarine or oil, or line it with parchment paper.
For Base: In a medium bowl, cream together margarine and sugar. In a small bowl, mix fl our and salt. Add dry ingredients to wet ingredients in batches to make a stiff dough. Spread dough in the bottom of the prepared pan and poke several times with the tines of a fork to make air holes. Bake for 20 minutes.
For Topping: While base is baking, mix together fl our and sugar. Cut in margarine with the back of a fork or pastry cutter until mixture is coarse and crumbly. Keep topping in fridge to keep margarine cool after mixing. After base has baked for 20 minutes, spread preserves over the top and sprinkle topping on.
Return the pan to the oven for 20 to 25 minutes or until topping is browned. Remove from the oven and let cool on a cooling rack for 30 minutes before cutting. Store bars covered at room temperature.
Yield: 12 BARS
Prep time: 30 MINUTES

Fudgy Macaroon Bars
Macaroons usually come in one of two varieties: almond or coconut. These bars combine the two for a moist bar with a soft and delicious texture. The almonds add a toothsome touch to the coconut. The Fudgy Frosting takes the whole thing over the edge.
2½ cups sweetened shredded coconut
½ cup almond meal or ground almonds
½ cup fl our
cup sugar
cup applesauce
cup milk
1 tablespoon melted margarine
1 recipe Fudgy Frosting (page 157)
Preheat the oven to 350 degrees. Lightly grease an 8 x 8-inch pan with margarine or oil, or line it with parchment paper.
In a large bowl, mix coconut, almonds, fl our and sugar until well-combined. Make a well in the middle of the mixture and add applesauce, milk and margarine. Stir until batter is just combined and all of coconut mixture is moist.
Spread batter into the prepared pan. Bake for 35 to 38 minutes or until lightly browned and center is set. Let cool completely on a cooling rack before frosting with a batch of Fudgy Frosting. Store bars covered in fridge.
Yield: 16 BARS
Prep time: 25 MINUTES

The Ultimate Brownies

Why have two brownie recipes? Well, some folks like cakelike brownies while others prefer
fudgy brownies, so everyone wins with two recipes! The whipped flaxseed gives these that flaky
crust on top. These brownies depend on everything being prepared in a specific order, so read
through the recipe thoroughly for successful results.


¾ cup fl our
¼ teaspoon baking powder
¼ teaspoon salt
6 tablespoons margarine
cup plus ½ cup chocolate chips, divided
¼ cup baking cocoa
2 tablespoons ground fl axseed
cup water
1 cup sugar
2 teaspoons vanilla


Preheat the oven to 350 degrees. Lightly grease an 8 x 8-inch baking pan with margarine or oil, or line it with parchment paper.
In a small bowl, sift together fl our, baking powder and salt; set aside.
In a heat-resistant bowl over a pot of simmering water, melt margarine, ⅓ cup chocolate chips and baking cocoa. The water should be about 1 to 2 inches deep and the bowl should not touch it. Stir until smooth and let cool slightly.
In a large bowl, mix ground fl axseed and water with an electric hand mixer for about 2 minutes or until mixture is very frothy and texture seems a little gooey. Add chocolate mixture and beat well. Add sugar and vanilla and mix until little air bubbles star t rising to the top of the mixture. Add dry ingredients to wet ingredients then stir in remaining ½ cup chocolate chips and mix until well-combined.
Spread batter into the prepared pan and bake for 30 to 35 minutes or until a toothpick inser ted into the center comes out clean and brownies have a thin, fl akey crust on top. Let cool in the pan on a cooling rack for at least 30 minutes before cutting. Store brownies covered at room temperature.
Yield: 9 BARS
Prep time: 35 MINUTES

Oh Joe’s Brownies

A couple of years ago, I picked up a box of brownie mix from a certain specialty grocer that
you probably shop at yourself. I looked at the ingredient list and was surprised at its simplicity,
and I set about the task of cracking its code. The result is this simple recipe that results in a
cakelike brownie full of chocolatey goodness.

1 cup sugar
¾ cup flour
cup baking cocoa
½ teaspoon salt
2 teaspoons baking powder
½ cup margarine, melted
½ cup plus 2 tablespoons plain or vanilla yogurt
(equal to 1 6-ounce container)
½ cup chocolate chips

Preheat the oven to 350 degrees. Lightly grease an 8 x 8-inch pan with margarine or oil, or line it with parchment paper.
In a small bowl, whisk sugar, fl our, baking cocoa, salt and baking powder. In a large bowl, stir together margarine and yogur t. Add dry ingredients to wet ingredients in batches and mix until combined. Stir in chocolate chips.
Spread mixture in the prepared pan and bake for 30 to 35 minutes, until edges are set and a toothpick inser ted into the center comes out clean. Let cool in the pan on a cooling rack for at least 30 minutes before cutting. Store brownies covered at room temperature.
Yield: 9 BROWNIES
Prep time: 25 MINUTES

Gooey Layered Goodie Bars

No Midwestern potluck is complete without 7 Layer Bars. You can’t escape them, no matter
where you go. Not quite seven layers, these are my grown-up answer to 7 Layer Bars and all
their gooey goodness.


BaSE:
1¾ cups flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup sugar
½ cup margarine
½ cup plus 2 tablespoons plain or
vanilla yogurt
(equivalent to 1 6-ounce container)
1 teaspoon vanilla
toPPing:
¼ cup brown sugar
1 tablespoon molasses
¼ cup milk
¾ cup nuts (walnuts or pecans are best)
¾ cup chocolate chips
¾ cup dried fruit
cup dried coconut


Preheat the oven to 350 degrees. Grease an 8 x 8-inch pan with margarine or oil, or line it with parchment paper.
For Base: In a small bowl, combine fl our, baking powder and salt. In a medium bowl, cream together sugar and margarine until smooth. Add yogur t and vanilla to combine.
Add dry ingredients to wet ingredients in batches until incorporated. Press mixture into the bottom of the prepared pan.
For Topping: In a small bowl, combine brown sugar, molasses and milk until well-mixed. Stir in nuts and chocolate chips until combined. Spread mixture over bar base.
Bake for 30 minutes, sprinkle coconut on top and bake for an additional 5 to 8 minutes until edges are set and coconut is slightly browned. Let bars cool in the pan on a cooling rack for 30 minutes before cutting. Store bars covered at room temperature.
Yield: 9 GENEROUS BARS
Prep time: 20 MINUTES

Chocolate Cherry-Filled Cookies

These cookies are a little labor intensive as cookies go, but they are well worth it. They are kind
of the complement to Chocolate Peanut Butter Shells, the yin to their yang. These are what I like to think
of as “surprise-attack” cookies—very unassuming-looking with a surprise filling that comes out of nowhere
and shocks your unsuspecting mouth.


2 cups fl our
1 teaspoon baking powder
¼ teaspoon salt
1 cup sugar
½ cup margarine, softened
½ teaspoon vanilla
2 tablespoons milk
½ cup chocolate chips
½ cup dried cherries
about 1 cup powdered sugar,
for coating


Preheat the oven to 350 degrees. Line baking sheets with parchment paper.
In a small bowl, combine fl our, baking powder and salt. In a large bowl, cream together sugar and margarine. Add vanilla and milk. Incorporate dry ingredients into wet ingredients in two batches until dough comes together. In a small bowl, combine chocolate chips and cherries. Put powdered sugar
on a small plate.
Scoop out balls of dough approximately 2 tablespoons in size. Flatten balls in the palm of your hand and fi ll with 1 to 2 teaspoons of the chocolate chip mixture. Fold over edges to seal and roll into a ball. Roll cookies in powdered sugar and place seam-side down on baking sheets, about 1 inch
apar t. Bake for 9 to 11 minutes, until cookies are cracked on top and look slightly browned. If you are baking more than one sheet at once, rotate the sheets halfway through the baking time. Let cool on the baking sheet. Store cooled cookies in an air tight container at room temperature.
Yield: ABOUT 18 TO 24 COOKIES, DEPENDING ON SIZE
Prep time: 35 MINUTES


Hippy Dippy Crackers
These seed-studded crackers are perfect for dunking into a soup or stew or for serving with
hummus or some other dip. Have fun cutting out whatever shape or size your heart desires. The
seeds in these crackers provide lots of healthy perks: Sesame seeds are high in calcium, flaxseeds are
high in omegas and pumpkin seeds are high in iron.


1½ cups whole-wheat flour
1 cup all-purpose fl our cup oil
1 cup water
½ cup pumpkin seeds
¼ cup fl axseeds
¼ cup sesame seeds
sea salt, for sprinkling


Preheat the oven to 375 degrees. Line a large baking sheet with parchment paper.
In a large bowl, combine whole-wheat fl our and all-purpose flour. Make a well in the middle of the fl our mixture and add oil, water, pumpkin seeds, fl axseeds and sesame seeds and mix until  well-combined. You can begin stirring with a
spatula, but you may need to use your hands. The dough should be moist but not too sticky.
On a lightly fl oured surface, roll out dough to between ¹/8- and ¹/₁₆-inch thick, depending on how thick you want your crackers to be. Transfer dough to the prepared baking sheet. Once dough is on the sheet, score the lines for your crackers using a knife or pizza cutter, but do not separate them. Lightly brush the top of the dough with water and
sprinkle with sea salt, as desired.
Bake for 20 to 25 minutes or until crackers are browned and fi rm in the center. They do not need to be crispy yet, as they will harden up as they cool. Let crackers cool on the baking sheet on a cooling rack for 5 minutes before cutting crackers apar t on score lines. Let cool completely before eating. Store crackers covered at room temperature.
Yield: ABOUT 2 DOZEN CRACKERS
Prep time: 25 MINUTES

Pumpkin Chocolate Chip Cookies

Always a favorite during the colder months, these cookies are very light and airy. The pumpkin
adds a unique hue and a boost of beta carotene to each bite. That’s enough nutrition to justify having
seconds!


2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon teaspoon salt
1 cup margarine, softened
½ cup sugar
½ cup brown sugar, packed
1 cup canned pumpkin (not pumpkin pie filling)
1 teaspoon vanilla
½ cup chocolate chips


Preheat the oven to 350 degrees. Line baking sheets with parchment paper.
In a small bowl, combine fl our, baking powder, baking soda, cinnamon and salt. In a large bowl, cream sugar, brown sugar and margarine with an electric hand mixer on low
speed. Add pumpkin, vanilla and milk and mix well. Add flour mixture to sugar mixture, then stir in chocolate chips.
Drop heaping tablespoons of dough on baking sheets, 2 inches apar t. Bake for 10 to 12 minutes or until cookies are lightly browned on the edges. If you are baking more than one sheet at a time, rotate the sheets halfway through the baking time. Let cookies cool on the baking sheet for 15 minutes, then transfer to a cooling rack. Store cooled
cookies in a container with a loose fi tting lid, as they are very moist, at room temperature.
Yield: 3 DOZEN COOKIES
Prep time: 25 MINUTES

Spice-Spiked Chocolate Chunk Cookies

Spices are too good to be relegated for holiday baking only. Have Christmas in July and fill your
house with their aromatic scent! The crunch of the sugary coating and the chewy inside paired with the
spicy flavor and dark chocolate is intoxicating.


2 cups fl our
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon salt
¾ cup margarine, softened
½ cup plus 3 tablespoons sugar, divided
½ cup brown sugar, packed
2 tablespoons molasses
1 tablespoon milk
½ teaspoon vanilla
½ cup chopped dark chocolate bar
3 tablespoons sugar


Preheat the oven to 350 degrees. Line baking sheets with parchment paper.
In a medium bowl, combine fl our, baking powder, baking soda, ginger, cinnamon, nutmeg and salt. In a large bowl, cream together margarine, ½ cup sugar and brown sugar.
Add molasses, milk and vanilla. Add dry ingredients to wet ingredients in batches until  well-incorporated. Add chopped chocolate.
Scoop out cookie dough into large tablespoon-sized balls and roll in remaining 3 tablespoons of sugar to coat. Place about 1 inch apar t on a baking sheet and fl atten slightly.
Bake 8 to 10 minutes, until cookies have spread and sugar coating has cracked slightly. If you are baking more than one sheet at a time, rotate the sheets halfway through the baking time. Let cookies cool on the baking sheets for 10 minutes, then transfer to a cooling rack. Store cooled cookies in an air tight container at room temperature.
Yield: 2 DOZEN COOKIES
Prep time: 25 MINUTES

Apple Butter Cookies

The apple butter in these cookies just screams autumn. I have never brought these to a potluck
without getting at least one recipe request. I usually make these with 1 cup all-purpose flour and
1 cup whole-wheat pastry flour.


2 cups fl our
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon ground ginger
¼ teaspoon salt
1 cup margarine, softened
½ cup sugar
½ cup brown sugar, packed
¾ cup apple butter
1 teaspoon vanilla


Preheat the oven to 350 degrees. Line baking sheets with parchment paper.
In a small bowl, sift together flour, baking powder, baking soda, cinnamon, ginger and salt. In a large bowl, use a whisk or an electric hand mixer on a low speed to beat sugar, brown sugar and margarine until creamy. Add apple butter and vanilla. Add dry ingredients to wet ingredients in two batches and mix until well-combined.
Drop rounded tablespoonfuls onto baking sheets, 2 inches apar t. Bake for 10 to 12 minutes or until the edges look slightly browned. If you are baking more than one sheet at a time, rotate the sheets halfway through the baking time. Cool cookies on the baking sheet for 5 minutes, then transfer to cooling rack. Store cooled cookies in an air tight container at room temperature.
Yield: 2 DOZEN
Prep time: 25 MINUTES


Dried raisins or cranberries are a great treat to add to these for extra texture and flavor!

Mocha Stripes

Chocolate is an equal-opportunity lover. It pairs famously with peanut butter. It embraces
fruit and preserves. But it dances with coffee, which makes sense since both of them come from
tropical beans that are roasted to perfection. These cookies are a perfect pairing of the two and will
make you feel grown-up even if you have melted chocolate on your hands.


2 cups fl our
1 teaspoon baking powder
½ teaspoon salt
4 tablespoon instant coffee
¼ cup warm milk
¾ cup margarine
1½ cups sugar
1 teaspoon vanilla
½ cup chocolate chips, melted


Preheat the oven to 350 degrees. Line baking sheets with parchment paper.
In a medium bowl, sift together fl our, baking powder and salt. In a small bowl, dissolve coffee in warm milk. In a large bowl, cream together margarine and sugar. Add vanilla and coffee mixture. Add dry ingredients to wet ingredients in
batches until well-mixed.
Drop tablespoon-sized balls onto a baking sheet, about 1 inch apar t. Bake for 10 minutes until the cookies spread and the edges are set. If you are baking more than one sheet at a time, rotate the sheets halfway through the baking time. Let cookies cool for 5 minutes on the baking sheet before transferring to a cooling rack.
Once the cookies are cool, carefully spoon melted
chocolate into a sandwich bag. Make a small snip off one of the bottom corners of the bag to create a very small opening. Pipe chocolate onto cookies in thin stripes, zigzagging across all the cookies until the chocolate is used up. Store cooled cookies in an air tight container at room temperature.
Yield: 2 DOZEN COOKIES
Prep time: 20 MINUTES

Oatmeal Drizzles

These oatmeal cookies are chewy and soft, even after they cool. Dried cherries add a special
flavor and a little icing drizzle makes these cookies top notch. These are “palmer” cookies, the kind that people try to hide in the palm of their hand so it only looks like they are taking one when they are really sneaking off with two or more!


1 cup fl our
½ teaspoon baking soda
½ teaspoon cinnamon
teaspoon salt
½ cup plus 2 tablespoons margarine, softened
½ cup sugar
½ cup packed brown sugar
1 teaspoon vanilla
1 cup quick oats
½ cup dried tart cherries


Preheat the oven to 350 degrees. Line baking sheets with parchment paper.
In a small bowl, sift together fl our, baking soda, cinnamon and salt. In a large bowl, cream together margarine, sugar, brown sugar and vanilla. Add fl our mixture to sugar mixture. Add oatmeal in batches, and then stir in cherries.
Drop heaping tablespoon-sized cookies on baking sheets, about 3 inches apar t. Bake for 11 to 14 minutes or until cookies are set in the center and the edges are lightly browned. If you are baking more than one sheet at a time, rotate the sheets halfway through the baking time. Cool on the baking sheet for 5 minutes, then transfer to a cooling rack. After the cookies are completely cool, drizzle them
with White Icing and let icing set. Store cooled cookies in an air tight container at room temperature.
Yield: 2 DOZEN COOKIES
Prep time: 25 MINUTES


For a delicious variation, try adding raisins instead of cherries and 2 teaspoons of orange zest.

Chewy Chocolate–Peppermint Cookies

Chocolate and peppermint have their own special love affair going on, not unlike chocolate and
peanut butter. These cookies are chocolatey and chewy with the right hint of mint—yum!


1 cup fl our
½ cup baking cocoa
½ teaspoon baking soda
¼ teaspoon salt
¼ cup chocolate chips, melted
½ cup margarine, softened
1 cup sugar
2 tablespoons ground fl axseed
¼ cup milk
1 teaspoon vanilla
1 recipe for Peppermint Icing


Preheat the oven to 325 degrees. Line two baking sheets with parchment paper.
In a medium bowl, sift together fl our, cocoa, baking soda and salt. In a large bowl, cream together melted chocolate chips, margarine and sugar until well-combined. Add ground flaxseed, milk and vanilla and mix for 1 minute with an
electric hand mixer on low speed. Add dry ingredients to wet ingredients in batches until fully incorporated.
Scoop teaspoon-sized balls of dough onto baking sheets, about 1 inch apar t. Bake for 15 minutes or until edges are set. If you are baking more than one sheet at a time, rotate the sheets halfway through the baking time. Let cookies cool on the sheet for 5 minutes, then transfer to a cooling rack. While cookies are cooling, prepare the Peppermint
Icing. When cookies are completely cool, spread a thin layer of icing on top. Store cooled cookies in an air tight container at room temperature.
Yield: 2 DOZEN COOKIES
Prep time: 30 MINUTES


You can add a drop of green food
coloring to the icing if you want your
cookies to look festive, or you can add
sprinkles to the cookies before the icing
sets up.

Peanut Butter Cookies

This was adapted from my great-grandmother’s recipe, which none of us even knew she had.
I found it in an old cookbook her church put out in the ’70s. Unlike most peanut butter cookies,
these are very soft and chewy, not hard or crumbly. Add a ½ cup of chocolate chips for warm
cookie bliss.


2 cups fl our, sifted
2 teaspoons baking soda
¼ teaspoon salt
1 cup margarine, softened
1 cup sugar
1 cup brown sugar, packed
¼ cup applesauce
1 teaspoon vanilla
1 cup peanut butter


Preheat the oven to 350 degrees. Line baking sheets with parchment paper.
In a small bowl, combine fl our, baking soda and salt. In a large bowl, cream together margarine, sugar, brown sugar, applesauce and vanilla. Add peanut butter and mix well; this may require a hand mixer or some electric beaters at a slow speed. Add dry ingredients to wet ingredients and blend until just mixed.
Drop heaping tablespoon-sized balls of dough onto baking sheet, about 2 inches apar t. These cookies spread very nicely, but you can press them with a fork for that classic peanut butter cookie look. Bake for 10 minutes, or until tops crack slightly and edges are a little browned. If you are baking more than one sheet at a time, rotate the sheets halfway through the baking time. Let the cookies cool on
the baking sheet for 10 minutes, then transfer to a cooling rack. Store cooled cookies in an air tight container at room temperature.
Yield: 2 DOZEN COOKIES
Prep time: 20 MINUTES

Other nut butters are great in this recipe.
Try almond or cashew—subtle but divine!

Snickerdoodles

The cinnamon-sugar coating is a simple comfort that has a timeless appeal.
2½ cups fl our
2 teaspoons baking powder
¼ teaspoon salt
1¾ cups sugar, divided
½ cup margarine, softened
¼ cup applesauce
½ teaspoon vanilla
2 tablespoons cinnamon
Preheat the oven to 375 degrees. Line two baking sheets with parchment paper.
In a medium bowl, whisk together fl our, baking powder and salt. In a large bowl, cream together margarine and 1½ cups sugar. Add applesauce and vanilla and mix until well blended. Add dry ingredients to wet ingredients in batches
and mix until well-combined.
On a plate, combine cinnamon and remaining ¼ cup sugar. Scoop out tablespoon-sized balls of dough and roll them in cinnamon-sugar mixture and place on baking sheets, about 1 inch apar t. Bake cookies for 8 to 10 minutes, until they have cracked and spread and the edges are set. If you are baking more than one sheet at a time, rotate their sheets
halfway through the baking time. Let cookies cool on the baking sheets for 10 minutes, then transfer to a cooling rack. Store cooled cookies in an air tight container at room temperature.
Yield: 2 DOZEN COOKIES
Prep time: 25 MINUTES
For a different twist, add 3 tablespoons of baking cocoa to the fl our mixture at the beginning of the recipe for a Mexican chocolate–inspired treat!

Chocolate Peanut Butter Shells

This is undoubtedly my most requested cookie recipe and it’s my personal favorite treat.
Originally, my sister gave me a recipe similar to this one. After becoming addicted to these cookies,
I lost the original recipe and I needed it ASAP for an event I was baking for, so I had to do some
improvising and call on my rusty memory and some random notes I had once scribbled down about them.
The result? An even better version of the original cookie. These are a little time consuming but so, so worth it.


DougH:
1½ cups fl our
½ cup baking cocoa
½ teaspoon baking soda
½ cup margarine, softened
½ cup sugar
½ cup brown sugar, packed
¼ cup milk
1 teaspoon vanilla
Filling:
¾ to 1 cup sifted powdered sugar
½ cup peanut butter
cup chocolate chips
¼ teaspoon coarse salt


Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
For dough: In a small bowl, sift together fl our, cocoa and baking soda. In a large bowl, beat together margarine, sugar and brown sugar. Add milk and vanilla to the sugar mixture.
Beat well. Gently mix in the fl our mixture about at a time until incorporated. The dough should have a texture similar to Play-Doh.
For Filling: Combine peanut butter and ½ cup powdered sugar in a mixing bowl; keep adding remaining powdered sugar and beat until sugar is absorbed and peanut butter feels stiff and no longer appears shiny. Stir in chocolate chips.
It should be a pretty solid mixture because you want to form it into little balls.
Take a piece of dough just a bit smaller than the size of a golf ball and fl atten it into a disc on a piece of parchment paper. Place a heaping teaspoon of the peanut butter mixture on the center of the dough. Carefully fold the chocolate dough over the peanut butter ball and seal the edges. If the dough cracks, you can easily pinch it back together. Roll the dough into a ball.
Place balls on the baking sheet, 1 inch apar t, sealed side down. Bake for about 8 minutes, until cookies begin to crack slightly on the surface. Let cool for 1 minute on the baking sheet, then carefully transfer to a cooling rack. Store cooled cookies in an air tight container at room temperature.
Yield: 1½ DOZEN COOKIES
Prep time: 45 MINUTES

How to make Shortbread

I usually prefer soft and chewy cookies, but there’s just something about the crisp butteriness of
shortbread that gets me. I usually top each cookie with some almond slivers before baking them,
but they are also delicious plain. Be sure to plan ahead for these cookies, because the dough needs to
chill in the fridge.


1 cup margarine, softened
¾ cup sugar, divided
1 teaspoon vanilla
2¼ cups fl our


In a large bowl, cream together margarine, ½ cup sugar and vanilla until well-combined. Add fl our in batches and mix until dough is soft and smooth. Divide dough in half and shape each half into a log about 6 inches long by 2 inches wide. Wrap each log in plastic wrap and refrigerate for at least 2 hours.
Preheat the oven to 375 degrees. Line baking sheets with parchment paper.
Remove logs from the fridge and roll each log in the
remaining sugar, to coat. Using a sharp knife, cut logs into ¼-inch thick slices, rolling the log as you cut to maintain its shape. Place sliced cookies on the baking sheets and decorate them with dried fruit or nuts, if you want. Bake for 8 minutes or until edges are lightly browned. If you are baking more than one sheet at a time, rotate the sheets halfway through the baking time. Remove cookies from the
oven and let cool for 5 minutes, then transfer to a cooling rack. Store cooled cookies in an air tight container at room temperature.
 
Yield: 2 DOZEN
Prep time: 20 MINUTES ACTIVE


Make this dough the night before so all
you have to do is slice and bake.

Lemon Drop Cookies

When I first went to college, I basically lived off of powdered sugar–coated lemon wafer cookies that were made by a major cookie manufacturer. Naturally, because I liked them, they stopped making them about a year after I got hooked, and I spent nearly a decade feeling sorry for myself before realizing that I didn’t care about their silly cookies—I could make my own! These little
cookies are crisp and tart; the powdered sugar takes the edge off and adds a sweet coolness to each bite.


½ cup margarine, softened
½ cup shortening, at room temperature
¾ cup sugar
2 teaspoons lemon zest
juice of 1 lemon
2 cups fl our
1½ cups powdered sugar, for coating


Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
In a large bowl, cream together margarine and shor tening until smooth. Mix in sugar to combine, then incorporate lemon zest and juice. Add fl our in small batches until wellincorporated.
Drop teaspoon-sized balls of dough onto a baking sheet, about 1 inch apar t. Bake for 8 to 10 minutes until edges are set and slightly browned. If you are baking more than one sheet at a time, rotate the sheets about halfway through the baking time. Remove the cookies from the oven and let cool completely on the baking sheet before coating each
cookie in powdered sugar. To coat, use a fork to support each cookie and roll them in powdered sugar on both sides. Store cooled cookies in an air tight container at room temperature.

Yield: 2½ DOZEN COOKIES
Prep time: 20 MINUTES


For best results, zest the lemon before juicing. You can use the small holes on a grater for a fi ne zest.

Chocolate Chip Pecan Cookies

Hate nuts? Leave ’em out! Pecans add a twist to these classic treats, and they’re everything you
want from a chocolate chip cookie—chewy edges, a soft middle and warm, chocolatey goodness.

2 cups fl our
1 teaspoon baking soda
¼ teaspoon salt
1 cup margarine, softened
½ cup sugar
½ cup brown sugar, packed
1 teaspoon vanilla
1 teaspoon cornstarch
2 tablespoons milk
½ cup chocolate chips
½ cup chopped pecans

Preheat the oven to 350 degrees. Line baking sheets with parchment paper.
In a large bowl, whisk together fl our, baking soda and salt. In a separate large bowl, cream together sugar, brown sugar and margarine. Dissolve cornstarch in milk and add to sugar mixture along with vanilla. Add fl our mixture to sugar mixture in batches, then stir in chocolate chips and pecans.
Using a cookie dropper or tablespoon, drop heaping
tablespoons of dough onto baking sheet, about 2 inches apar t. Bake for 8 to 10 minutes, or until edges are slightly golden. If you are baking more than one sheet at a time, rotate the sheets about halfway through the baking time.
Remove cookies from the oven and let cool on the
baking sheet for 5 minutes, then transfer to a cooling rack.
Store cooled cookies in an air tight container at room temperature.
Yield: 2½ DOZEN COOKIES
Prep time: 20 MINUTES


Want warm cookies anytime? This dough stores well in your fridge for up to a week. Just scoop out a couple at a time to have fresh cookies after dinner!

CHICKEN CHASSEUR

  You can buy Chasseur sauce in jars or packet mixes in the
supermarket, but it’s almost as simple, and certainly more cost
effective, to make at home.
Use whichever cut of chicken you like, but thighs are a cheaper
option than breast meat and you can get away with a smaller
quantity of any type of meat when it’s served in a thick sauce. (If
you haven’t got white wine, use red, or even sherry will do.)
6 chicken thighs
Button mushrooms
Baby onions or shallots
1 tin of chopped tomatoes
3⁄4 pint (450 ml) chicken stock
Glass of white wine
1 tbsp sugar
Tomato purée
Garlic purée
Tarragon
Oil
Salt & pepper
Butter
Method
1. Remove the chicken skin, wash and trim any fatty bits off the
meat then season with salt and pepper. Peel and chop the onions, or leave them whole if they’re small enough, ditto the mushrooms.
2. Warm a very little oil in a very large pan and brown the chicken
thighs two or three at a time by cooking for a few minutes and
turning once. (Don’t put all the meat in the pan at the same
time; if you do the chicken will just cook in its own steam
without browning.)
3. Put the chicken thighs in a large casserole dish and sprinkle
with tarragon.
4. Add a tablespoon of butter to the pan then fry the onions and
mushrooms together for a few more minutes before putting them in the casserole dish with the chicken.
5. Add the stock, wine and chopped tomatoes to the pan with the
sugar and a good squeeze each of tomato and garlic purée; stir
well, bring to the boil and thicken the sauce with more tomato
purée (or a little gravy browning or instant gravy granules) if
necessary.
6. Cook in a preheated oven, Gas Mark 5 (190ºC) for about half
an hour until the chicken is cooked through and the sauce is
bubbling. Serve with potatoes or rice and extra vegetables or
salad.
Tip
Don’t chuck out tomatoes, even if they’re slightly soft and wrinkly and past their best; make an alternative to sun dried tomatoes (kind of ) by baking them in the oven. Keep covered in the fridge and use in meat and other tomato based sauces.

Buckwheat Pasta ( Pizzoccheri )

Yield > 10
Keys : Italian Italy European Mediterranean
Ingredients :
500 gm pizzoccheri pasta
300 gm french beans topped and tailed
400 gm potatoes peeled and cut into cubes
500 x savoy cabbage cut into strips
200 gm butter
4 tbl olive oil
2 clv garlic sliced
1 pch freshly grated nutmeg
300 gm bitto cheese cut into cubes
300 gm Taleggio cut into small cubes
100 gm freshly grated Parmesan
1 x salt and freshly ground black pepper
Method :
• Boil the pizzoccheri beans potatoes and cabbage together and cook for about 18 minutes or until tender. Put the butter and olive oil in a pan and gently fry the slices of garlic being careful not to burn them then add the nutmeg.
• Drain the boiled ingredients and build up in a preheated dish a layer of pizzoccheri and vegetables scatter over some of the Bitto and Taleggio cheese cubes and then some Parmesan.
Repeat the layers until the ingredients are finished. Pour the foaming butter on top the heat should be enough to melt the cheese slightly. Mix well season and serve immediately.
• This is a sensational dish for vegetarians.
• Valtellina is a val/ey in the italian Alps nolfarfrom Milan.
It isfamous for bresaola the thinly sliced airdried beef which is served as an antipasto pizzeccheri the only buckwheat pasta made in Italy and Bitto a delicious local cheese. Tal o is a neighbounng valley where the famous cheese of the same name comes from.
• I hadgreatfun coalcing this dishfor the students of
afashion school in Milan who were preparingfor their end ofyear exams. In exchange I recewed a series of outrageous and impractical aprons speciaUy me that ony a schoo with lots
of imagination could invent.
• Serves 10

Bucci's Insalata Pizza

Yield > 8
Keys : Low Calorie Fat Free Diet Pizza Calzo Italian Italy European Mediterranean
Ingredients :
2 1/2 tsp active dry yeast
1 pch sugar
1 cup warm water
2 1/2 cup all-purpose flour
1/2 tsp salt
toppings
6 med roma tomatoes, sliced
3 tbl olive oil
1 tbl balsamic vinegar
1/4 tsp salt
1/4 tsp black pepper
1 head garlic, roasted and chopped
1/2 cup goat cheese
1 tbl chopped fresh mint
1/2 cup chopped arugula
Method :
• To Make one 16-inch pizza crush (2hrs) Dissolve yeast and sugar in water.
• Proof 5 minutes. Pour into mixer bowl. Gradually mix in 2 cups flour and salt using paddle attachment. Change to dough hook. Incorporate remaining flour and mix 10 minutes, or until dough is smooth and elastic. Place dough in a greased bowl.Cover with plastic and let rise 1-1/2 hours, or until doubled in size. A longer, slower rising time will make a more
flavorful crust. Punch dough down.
• Form into a ball and refrigerate until ready to use. Bring to room temperature before using.
• To Complete the pizza (meanwhile plus 20 minutes) Meanwhile, marinate tomatoes in 1 tablespoon olive oil, vinegar, salt and pepper for 1-2 hours. Roll out pizza dough to make a 16-inch circle. Brush with remaining 2 tablespoons
olive oil. Arrange marinated tomato slices on pizza dough. Dot with garlic and goat cheese. Bake at 500F in a pizza oven for 10 minutes, or until crust is golden brown. Remove from oven and sprinkle with mint and arugula. Cut into desired number of
slices and serve at once.

Boysenberry Almond Kiss Dessert Pizza

Yield > 2 " pizzas
Keys : Desserts Berry Berries Nuts Italian Italy European Mediterranean Warm
Ingredients :
2 x 12" Dessert Pizza Shells,unbaked
3 x Egg whites
4 oz Almond paste
8 oz Boysenberry preserves
TOPPING
3/4 lb Boysenberries, whole
1 1/2 cup Almonds, blanched, slivered, and toasted
8 oz Chocolate chips
TO SERVE
Confectioners' sugar
Whipped cream, OR vanilla ice cream
Method :
• Beat egg whites in mixer with paddle until foamy; add almond paste and cream until smooth. Add Boysenberry preserves and mix until fully incorporated. Reserve Boysenberry mixture.
• Top each unbaked pizza shell with 1/2 cup of the
Boysenberry/egg white mixture, leaving 1/2-inch border. Bake in 400 degree oven for 7 minutes.
• Remove from oven, and top each pizza with 6 oz. whole Boysenberries, 3/4 cup toasted almonds and 4 oz. chocolate chips. Return to oven and bake for an additional 7 minutes.
• Remove and let cool for fifteen minutes. Serve warm, dusted with confectioners' sugar and topped with whipped cream or vanilla ice cream.

Bow Tie Pasta with Blackened Scallops
Yield > 4
Keys : Seafood Pasta Fish Vegetarian Vegan Italian Italy European Mediterranean
Ingredients :
FOR THE PEPPER SAUCE
2 x roasted red bell peppers
1/3 cup shallot, chopped
1 x garlic clove, peeled and chopped
1 tbl sherry vinegar
1/2 cup seafood stock
2 tbl chopped fresh basil, OR
1 tbl dried basil
FOR THE CILANTRO PESTO
2 tbl walnuts, chopped
3 x garlic cloves, peeled
1 1/2 cup fresh cilantro leaves
1/4 cup seafood stock
3 tbl freshly squeezed lemon juice
8 oz dried bow tie, (butterfly) pasta
16 lrg sea scallops, (about I pound)
4 tbl blackening seasoning
1 tbl paprika
1 tsp dried thyme
Method :
• Bring a large pot of water to a boil over high heat.
• In the meantime, make the sauce. Put the roasted
peppers, shallots, garlic, and vinegar in a blender and puree until smooth. Add 1/2 cup seafood stock and the basil and mix until blended. Transfer the mixture to a small saucepan, cover, and warm over the lowest heat setting.
• For the cilantro pesto, put the walnuts, garlic, and
cilantro in the bowl of a food processor. Turn the machine on and add 1 tablespoon of the seafood stock through the feed tube. Drizzle in the lemon juice to form a paste. Transfer the contents of the food processor to a small mixing bowl and whisk in another 3 tablespoons of the stock.
• When the water comes to a boil, add the pasta to the pot. Cook for 8 to 10 minutes, to desired tenderness. Drain.
• Dust the scallops with the blackening seasoning, paprika, and thyme. Heat a heavy frying pan for 2 to 3 minutes over medium heat. Spray the pan with vegetable oil. Add the pared scallops and sear them for 2 minutes on each side. Reduce the heat to low and squeeze the lemon over the scallops. Cover
and cook for about 5 minutes, until the scallops are firm.
• Return the drained pasta to the pot. Over low heat, stir in the cilantro pesto.
• Divide the pasta among 4 bowls. Place 4 scallops on top of each and pour the pepper sauce over the scallops.
• An extravaganza for the eye and the palate, this dish teams spicy blackened scallops with whimsical bow tie pasta in a novel cilantro-walnut pesto. It's topped by a roasted red pepper sauce that's as vibrant as it is pungent.
• The seafood stock can be made from fish-flavored
bouillon cubes available in most supermarkets.

Boysenberry Almond Kiss Dessert Pizza
Yield > 2 " pizzas
Keys : Desserts Berry Berries Nuts Italian Italy European Mediterranean Warm
Ingredients :
2 x 12" Dessert Pizza Shells,
unbaked
3 x Egg whites
4 oz Almond paste
8 oz Boysenberry preserves
TOPPING
3/4 lb Boysenberries, whole
1 1/2 cup Almonds, blanched, slivered, and toasted
8 oz Chocolate chips
TO SERVE
Confectioners' sugar
Whipped cream, OR vanilla ice cream
Method :
• Beat egg whites in mixer with paddle until foamy; add almond paste and cream until smooth. Add Boysenberry preserves and mix until fully incorporated. Reserve Boysenberry mixture.
• Top each unbaked pizza shell with 1/2 cup of the
Boysenberry/egg white mixture, leaving 1/2-inch border. Bake in 400 degree oven for 7 minutes.
• Remove from oven, and top each pizza with 6 oz. whole Boysenberries, 3/4 cup toasted almonds and 4 oz. chocolate chips. Return to oven and bake for an additional 7 minutes.
• Remove and let cool for fifteen minutes. Serve warm, dusted with confectioners' sugar and topped with whipped cream or vanilla ice cream.
 
Braciole
Yield > 12 Servings
Keys : Beef Main Onions Sausage Meats Italian Italy European Mediterranean
Ingredients :
2 x Round steaks, one inch thick, ( 1 1/2 pound each)
1 lb Italian sausage
1 med Onion, sliced
1 cup Herb stuffing mix
1 x Egg
1/4 cup Water
4 oz Pimientos, halved
8 oz Sliced mozzarella cheese
Method :
• Split the steaks, butterfly fashion, (split, but not all the way; open to one large piece).
• Pound steak with mallet or edge of heavy plate. Cook the sausage in a large skillet; drain well. In the same skillet, saute the onion; lift out with a slotted spoon; place onion on steaks.
Add stuffing mix, egg and water to skillet; mix well; spread over steaks. Remove 1 slice cheese from package; slice lengthwise. Place half of cheese strips and half of the pimeintos along one edges of the steak. Place sausage on pimientos.
Starting at the end, roll up each steak, jell-roll fashion. Repeat with second steak. Tie rolls every two inches. Place in a shallow baking pan; pour 3/4 cup water over rills. Bake in 350 F. oven for 40 minutes, basting occasionally.
• Sprinkle reserved chopped cheese over rolls. Bake 10 minutes longer or until cheese melts. Remove strings; slice.
• To Freeze: Wrap uncooked rolls in foil; label with
finishing instructions and freeze. To bake frozen rolls; unwrap; place in baking pan. Pour 3/4 cup water over. Bake in 350 F. oven for 1 hour and 40 minutes, basting occasionally. Sprinke cheese on top; bake for 10 minutes longer.
 
Braised Baked Potatoes( Patate Brasate Al
Forno)
Yield > 4
Keys : Tubers Root Vegetable Italian Italy European Mediterranean
Ingredients :
1 lrg onion coarsely chopped
750 gm waxy potatoes peeled and cut into 5mm slices
1/2 tbl each chopped fresh basil sage chives and parsley
250 gm ripe tomatoes coarsely chopped
1 x salt and freshly ground pepper
3 tbl extra virgin olive oil
Method :
• Preheat the oven to 240C/475F/Gas 9.
Put all the ingredients into a roasting pan and mix together with your hands.
• Bake for about 1 hour until the potatoes are cooked.
• This is a peasant meal made in the country when
everyone is busy and no one has time to cook. lt is just thrown into the oven without a lot of care but funnily enough it is this that gves the perfect taste to the dish. You can eat it by itself or serve it with any roasted meat.
• Serves 4
 
Braised Beef with Rosemary
Yield > 1
Keys : Meats Herbs Italian Italy European Mediterranean
Ingredients :
50 gm streaky bacon finely diced 1 clv garlic chopped 
grated rind 1/2 lemon
1 x salt pepper
1/2 tsp dried rosemary
750 gm sirloin of beef
50 gm flour
4 tbl olive oil
3 x onions sliced
150 ml red wine
150 ml water
1 tbl tomato puree
1 tbl single cream
1 x tomato quartered
sprigs parsley
Method :
• Mix the bacon garlic lemon rind salt pepper and
rosemary.
• Rub into the meat.
• Cover the joint and put in the refrigerator for about 3 hours to absorb the flavours.
• Dust the meat with half the flour.
• Heat the oil in a braising pan and fry the onions until they are golden yellow.
• Add the meat and fry on all sides until brown about 10 minutes.
• Add the wine and water stirring up any residue sticking to the pan.
• Cover and braise for 35 minutes over a low heat.
• Remove the meat from the pan place on a hot dish cover and keep warm.
• To make the sauce stir up the pan juices and sieve them into a saucepan.
• Bring to the boil.
• Mix the remaining flour with a little cold water and the tomato puree and add to the sauce.
• Bring to the boil then simmer for 5 minutes over a low heat.
• Season with salt and pepper.
• Stir in the cream.
• Garnish the meat with tomato quarters and parsley and serve the sauce separately.
 
Braised Cavolo Nero
Yield > 6
Keys : Italian Italy European Mediterranean
Ingredients :
6 x heads cavolo nero
sea salt and freshly ground black pepper
3 tbl olive oil
2 clv garlic peeled and finely sliced
extra virgin olive oil
Method :
• Remove the tough centre stems from the cavolo nero leaves.
• Wash and blanch in boiling salted water for about 3 minutes.
• It is important not to overcook.
• Heat the olive oil in a heavy bottomed saucepan and gently fry the garlic.
• When it begins to colour add the blanched cavolo and season generously.
• Cook together to blend the garlic with the cavolo about 5 minutes.
• Remove from the heat pour over extra virgin olive oil and serve.
• Serves 6
 
Braised Field and Wild Mushrooms (Funghi Brasati)
Yield > 6
Keys : Italian Italy European Mediterranean
Ingredients :
100 gm dried porcini mushrooms reconstituted (qv)
675 gm medium flat field mushrooms thickly sliced
5 tbl olive oil
3 clv garlic peeled and sliced
sea salt and freshly ground black pepper
2 tbl chopped basil marjoram or flat leaf parsley
1 x juice of 1 lemon
Method :
• Heat 4 tablespoons of the olive oil in a large heavy
bottomed pan until smoking.
• Add the sliced fresh mushrooms and fry stirring
constantly for 15-20 minutes or until the mushrooms have become very dark and soft.
• Remove and keep warm.
• Wipe clean the pan.
• Strain the porcini retaining their juices and rinse and squeeze dry.
• Heat the remaining olive oil in the pan and gently fry the garlic and porcini.
• When the garlic begins to colour pour the strained porcini juices into the pan and simmer until reduced to 2 tablespoons.
• Add the cooked mushrooms season with salt and pepper and stir to combine the flavours. Add the herbs and lemon juice and serve.
• Serves 6
 
Braised Stuffed Rabbit Legs with Walnuts
Yield > 4
Keys : Main Dish Rabbit Game Meats Nuts Italian Italy European Mediterranean
Ingredients :
4 x Rabbit legs
1/2 cup Walnuts
2 x Garlic cloves
1/4 cup Extra-virgin olive oil plus
4 tbl Extra-virgin olive oil
1 tsp Chopped fresh rosemary leaves
1 tbl Freshly-ground black pepper
2 med Red onions cut into 1" dice
1/4 cup Dried cherries
1/4 cup Dried apricots cut 1/8"
julienne
1 bot Prosecco wine
Method :
• Remove bones from rabbit legs and butterfly open.
• In a food processor, blend together walnuts, garlic, olive oil, rosemary and pepper until a paste is formed. Divide paste among 4 rabbit legs and roll each leg up. Tie each leg securely with butcher's twine.
• In a 10- to 12-inch saute pan, heat 4 tablespoons oil until smoking. Place rabbit legs in pan and saute on all sides. When fully browned, add onions, cherries and apricots and saute until softened, about 6 to 7 more minutes. Pour in Prosecco and bring to boil. Lower to a simmer and cover halfway. Cook
50 to 60 minutes until very tender, turning occasionally. If liquid dissipates, add 1/4 cup water at a time.
• Remove rabbit legs and cut the strings. Place on platter, top with cherry mixture and serve.
• This recipe yields 4 servings.
• Comments: The original recipe title as listed is "Braised Stuffed Rabbit Legs With Walnuts, Proseco, Dried Cherries And Apricots".


Branzino Alla Zoni
Yield > 6 Servings
Keys : Seafood Italian Italy European Mediterranean
Ingredients :
3 lb Red snapper filets
1 1/2 cup Sliced mushrooms
4 tbl Butter
1/3 cup Dry white wine or Vermouth
1/3 cup Lemon juice
2 tbl Chopped parsley
1 pch Cinnamon
GARNISH
2 tbl Toasted pine nuts
2 x Oranges, peeled, cut into halves and sliced
Method :
• 1. Saute snapper filets and mushrooms in butter until half done.
• 2. Add wine and lemon juice and cook a bit longer. Toss in remaining ingredients and cover for a minute or so.
• 3. When the fish is done, serve with mushrooms, pine nuts and orange pieces piled on top.
• GENOA
• LUGANA/ THE EYRIE, CHARDONNAY 76


Bread and Tomato Soup with Olive Oil -
Jeff Smith
Yield > 12 Servings
Keys : Soups Stews Italian Italy European Mediterranean
Ingredients :
1/2 lb Italian bread, dried overnight
1 1/2 cup Tomato, chopped
8 cup Chicken stock
Salt and pepper, to taste
1 med Onion, chopped fine garnishes
2 cl Garlic, crushed
Extra virgin olive oil, driz
1 1/2 tbl Fresh sage, chopped
Grated parmesan cheese
2 cup Fresh tomato sauce
Method :
• Cut the bread into
1" pieces and place on a sheet pan. Allow to dry overnight.
Place the chicken stock, onion, and garlic in a 6 quart pot.
Cover and simmer gently for 30 minutes. Add the sage, tomato sauce, chopped tomato, and the bread, which has been soaked in cold water to cover for 2 minutes, then drained and squeezed dry. Simmer, covered, gently for 20 minutes. Allow to stand covered 15 minutes so that the bread will continue to expand and absorb flavor. Reheat the soup to serving temperature and add salt and pepper to taste. Serve with the garnishes.
 
Bread Crostini

 
Yield > 36 bites
Keys : Breads Bake Party Italian Italian Italy European Mediterranean
Ingredients :
12 slc white bread
30 gm butter
TOPPING:
50 gm butter
2 tbl flour, plain
1 cup milk
3 tbl parmesan cheese
salt, pepper
1 x egg yolks
100 gm mushrooms
3 x anchovy fillets
TO GARNISH:
1/4 cup Parmesan cheese
50 gm anchovy fillets
6 x olives, black
1/4 x red capsicum
Method :
• Cut crusts from bread. Brush each side with melted
butter and place on a tray and in a moderate oven for 10 minutes or until golden brown, remove and allow to cool.
• Make the topping: Finely dice mushrooms and anchovy fillets.
• Melt butter in a saucepan, add flour and cook 1 minute, add milk and stir until mixture is thick and smooth. Remove from heat, add grated cheese, mushrooms, anchovy paste, egg yolk and seasoning. Stir well to combine.
• Spread teaspoons full of mixture onto toasted bread and sprinkle with extra parmesan. Garnish with olive, capsicum strips and anchovy pieces. Bake in a hot oven for 5-7 minutes.
• Starter for dinner parties.
• Can be made ahead and reheated in the oven as
required.


Bread Pizza
Yield > 1 Servings
Keys : Italian Italy European Mediterranean
Ingredients :
1 x White Bread Slice
Ketchup
1 x Hot Dog
1 pch Oregano
1 x American Cheese Slice
Method :
• Spread Ketchup on Bread, drop on a pinch or two of Oregano. Place one slice of American Cheese on top. Cut Hot Dog into little round pieces 1/8 to 1/4 inch , and place 5 or 6 pieces per slice of bread. Bake in toaster oven until the cheese melts.
 
Breadcrumbs, Plain and Italian Style
Yield > 1
Keys : Italian Italy European Mediterranean Italian
Ingredients :
3 cup crumbs
2 tbl dry milk
1 tbl brown sugar
1 dsh salt & pepper
1 tbl dried parsley
2 tsp onion powder
1 tsp garlic powder
Method :
• And 1 Tbsp Italian seasoning if you want the Italian flavor for the crumbs Also, if you want a slightly more moist texture, add 1 Tbsp 100% pure virgin olive oil
• I "save" in an airtight container, all the crusts from my loaves of bread, especially the wheat!
• I dry them in the oven, on a low temp. and then grind them with one of those old fashioned food grinders. Of course, there are electric ones to use now, but I like the "action" on the old grinders. Add to crumbs: (to make approx. 1 qt.)
• Toss bread crumbs with other ingredients.
 
Breadmaker Italian Bread

Yield > 12 servings
Keys : Breads Machine Italian Italy European Mediterranean
Ingredients :
1 1/4 cup Water
1 1/2 tsp Salt
2 tbl Olive oil
3 1/4 cup Bread flour
1/4 cup Italian Bread improver, King Arthur brand
2 tsp Yeast
Method :
• Place ingredients in your breadmaker according to
manufacturer's suggestions.
• Select the dough cycle. When finished, place the dough on lightly floured board. Punch down. Flatten out slightly and with wet hands, pat water on the top of the dough. Dry your hands and roll the dough in a jelly roll fashion. Place the dough
on a floured peel or directly onto a heavy, dark, baking sheet.
Let rise 35-40 mins.
• Preheat oven to 350F. Bake for about 20 mins.
• Let cool completely before slicing.


Breadsticks Italiano
Yield > 8 Servings
Keys : Breads
Ingredients :
1/2 cup Butter
1/4 cup Parmesan, grated
1 tsp Garlic salt
1 tbl Chives, chopped
1/2 tsp Basil, dried
11 oz Breadsticks, canned
Method :
• Soften butter. Preheat oven to 350. Combine all
ingredients except breadsticks; mix well. Separate dough into 1 section per serving. Unroll dough; cut each strip in half.
Place dough on cookie sheet according to package directions.
Spread lightly with butter mixture. Bake for 15-18 minutes, or until lightly browned. Serve with remaining butter mixture.


Breakfast Lasagna
Yield > 1
Keys : Pasta Italian Italy European Mediterranean
Ingredients :
1 pkt lasagna noodles
1 lb ricotta cheese
2 x eggs
6 tbl unsalted butter
6 tbl flour
3 cup milk
1/2 tsp dry mustard
1/4 tsp nutmeg
1 pch salt
2 tbl red wine
1 1/2 tsp tomato paste
1 tbl olive oil
4 x cloves garlic
1 lb cooked ham, thinly sliced
1/2 lb gruyere cheese, grated
1/2 lb mozarella cheese, grated
1/4 lb parmesan cheese, freshly grated
fresh parsley, chopped
Method :
• Prepare noodles according to package directions. Mix ricotta cheese with eggs.
• Prepare white sauce: melt butter in medium saucepan, add flour, stirring until smooth. Add milk slowly using whisk.
Cook slowly until sauce is smooth and thickened. Add dry mustard, nutmeg, and salt. Stir in wine and 1/2 of the Parmesam cheese.
• In small pan, sauteegarlic in oil. Remove garlic, add oil to sauce. Stir in tomato paste. Layer ingredients into a 13 X 9 X 2
lasagna pan starting with a thin layer of sauce. Next a layer of noodles followed by the ricotta cheese and egg mixture, the ham, the gruyere and the mozzarella cheese. To with sauce and Parmesan cheese. Repeat, starting with noodles, until finished, ending with sauce and Parmesan cheese. Sprinkle
with parsley. Bake at 350F for 35 to 45 minutes in a preheated oven. Let stand for 10 minutes before serving.
• Western New York State several years ago. It won a prize in a Lasagna contest sponsored in the same area in 1984 or thereabouts.

Breaking Out of the Pasta Rut
Yield > 1
Keys : Italian Italy European Mediterranean
Ingredients :
Method :
• Pasta is the savior of busy cooks. When we can't think of anything else, there's always that jar of red
sauce. Within a few minutes, we've boiled the pasta, heated the sauce, and thrown in whatever was lurking in the refrigerator that looked good. Sprinkle with Parmesan and we're done.
• While this meal is handy, I'm tired of it. Making the same thing repeatedly bores me, even when it
meets my criteria for an incredibly quick meal.
• If you feel the same way, here are some ways to break out of your rut, without spending any extra time on the sauce. First, choose your sauce base: canned spaghetti sauce, prepared Alfredo sauce, olive oil, or fresh tomatoes.
• Then, try one of the combinations below.
• The premise is simple: add a few exciting things to the base so that that your dish tastes good enough
to make again, and good enough to make for company.
• Some of these combinations are deceptively simple and surprisingly luscious.
• I made the tuna and olive oil dish for my skeptical husband, and together, we finished the whole bowl.
The anchovy pasta has been a family favorite for years.
• 1. Spaghetti Sauce Base
• Saute these items below in a pan, then add the sauce: sausage slices, browned with sliced red peppers and onions mushrooms (a variety is good) sauteed in butter and herbs, preferably fresh sage
leftover sliced chicken breast sauteed quickly with onions or shallots. Add chopped green olives to taste.
• 2. Alfredo (white sauce) Base
• Today you can purchase respectable pre-prepared white sauces at the grocery store. Just heat the sauce over the stove, then throw in:
• smoked salmon pieces, capers, and dill peas and chopped pancetta or ham a few twists of lemon peel, a squeeze of lemon juice, and cooked shrimp.
• 3. Olive Oil Base
• This one is so easy, it's ridiculous. You can make just about anything with the triumvirate of olive oil,
garlic and Parmesan. You can even leave it at that, for a classic Italian dish. Or, saute minced garlic over low heat, then add:
a can of anchovies, smash them, then toss sauce with pasta and 1/4 cup of chopped parsley.
• a can of tuna, capers and chopped parsley.
• chopped arugula, spinach or chard (tough stems discarded). Toss pasta with Parmesan cheese.
• chopped cooked broccoli.
• Toss with Parmesan, bacon bits and hot red pepper flakes.
• 4. Fresh or Canned Tomato Base
• Start with a saute of:
olive oil and diced zucchini, then a clove or two of garlic, minced. Throw in tomatoes and heat. Add chopped fresh basil and toss.
• olive oil and garlic, add a can of tomatoes, dried herbs, and a can of chickpeas. Add chopped fresh basil and toss.
• olive oil and garlic, add a can of tomatoes, then 1 lb. shrimp. Toss in herbs such as fresh basil and
parsley, and sprinkle pasta with Parmesan cheese.
 
Brenda Vaccaro's Terrific Italian Sausage
Yield > 1
Keys : Italian Italy European Mediterranean Italian Hot
Ingredients :
1 lb Italian sausage
salt for skillet
2 tbl top grade olive oil
1 x yellow onion, peeled, chop
3 lrg red, green or yellow pepper, diced
8 x Italian plum tomatoes, to 10
salt to taste
fresh ground pepper to taste
1 x lemon, cut
Method :
• Separate sausage into individual links. Spread thin layer of salt evenly on bottom of large iron skillet; heat over high flame. Add sausage, reduce heat, and cook slowly until sausage are brown and crisp on all sides. In separate skillet, heat olive oil. Add onion and pepper; cook over low heat, stirring.
• Cut and seed tomatoes; press through sieve. Add to
skillet and peppers. Cook over moderate heat, stirring until thickened and nicely colored. Season to taste with salt and pepper. Drain cook hot sausage on absorbent paper; removing excess salt and grease. Squeeze lemon juice over sausage.
Serve sauce hot on the side, or spoon over sausage.
• NOTE: Brenda's speciality can be more
pungent if made with pressed garlic or herbs such as basil, oregano or Italian parsley. Include 3 to 4 crumble strips of bacon (optional) in the dish.


Broccoli and Noodles Parmesan
Yield > 8
Keys : Pasta Cheese Vegetables Italian Italy European Mediterranean
Ingredients :
1 1/2 lb broccoli
2 tbl butter or margarine
1/2 cup chopped onion
1 med clove garlic, minced
1 can campbell's soup *
1/2 tsp dried basil leaf, crushed
1 cup monterey jack cheese **
1/2 cup parmesan cheese, grated
1 cup sour cream
5 cup cooked wide egg noodles
***
Method :
• * 10-3/4 Condensed Cream of Mushroom
** Shredded
*** 5 cups BEFORE cooking Cut broccoli into bite-size pieces.
In covered 4-qt saucepan over medium heat, in 1" boiling water, cook broccoli 6 mins or until tender. Drain in colander.
• In same saucepan over medium heat, in hot butter, cook onion and garlic until onion is tender, stirring occasionally. Stir in soup and basil; mix well. Add cheeses, stirring until melted.
Stir in sour cream, broccoli and cooked noodles. Pour into 2-qt casserole. Cover; bake at 350F for 30 mins or until bubbly.
 

Broccoli and Shrimp Soup

Yield > 8
Keys : Low Calorie Fat Free Diet Fish Seafood Soups Stews Italian Italy European Mediterranean Warm
Ingredients :
2 tbl extra virgin olive oil or as needed
3 lrg baking (Idaho) potatoes peeled and cubed (1/2-in)
2 x 8 oz leeks with pale greens washed, finely
chopped
4 x scallions with greens finely chopped
or 2 spring onions
4 x fresh bay leaves or double if dried
Salt and freshly ground black pepper
4 qt Vegetable Broth or water hot
1/2 tsp peperoncino (crushed red pepper)
8 oz broccoli (1 branch) or to taste
1/2 cup long-grain rice
1 lb small shrimp (about 40)
shelled and deveined
1/2 cup Italian parsley chopped
1/4 cup freshly grated Pecorino
Romano cheese
Method :
• In a deep, heavy 4- to 5-quart pot, heat the olive oil over medium heat. Add the potatoes and cook, stirring occasionally with a wooden spoon, until lightly browned, about 5 minutes.
Most likely, the potatoes will stick, but that is fine; adjust the level of heat to prevent the bits of potato that stick from getting too dark. Stir in the leeks, scallions, and bay leaves.
Season them lightly with salt and pepper and cook, stirring, until the leeks are wilted, 2 to 3 minutes. Add the broth and peperoncino and bring to a boil, scraping up the bits of potato from the bottom. Adjust the level of heat to a simmer and season the soup lightly with salt and pepper. Simmer,
uncovered, until the potatoes begin to fall apart, about 40 minutes.
• Meanwhile, prepare the broccoli. Trim off and discard the ends of the stalks and any large leaves. Cut off the tops and cut them into florets no larger than 1/2 inch. Peel the stalks and cut them into 1/2-inch cubes.
• Add the broccoli to the soup and simmer for another 15 minutes. (The soup can be prepared to this point up to 2 days in advance and refrigerated. Bring the soup to a simmer before continuing.)
• Stir in the rice and cook for 10 minutes, stirring
occasionally. Add the shrimp, bring to a boil, and remove the pot from the heat.
• Remove the bay leaves. Stir the parsley into the soup and check the seasoning. Serve in warm soup bowls, sprinkled with the grated cheese.
• Description: "Minestra di Broccoli e Gamberi"
• NOTES : Lidia says: "I don't usually add cheese to
seafood pasta and soup dishes, but in this minestra the flavor of good Pecorino Romano is complementary. Do not be concerned with the broccoli losing its bright green color; it
really tastes better this way." We made the soup WITHOUT shrimp. It took me about 1 hour 10 mins or so, timing the additions. We didn't really notice the rice - even tho the rice didn't fall apart (bisque) - a full protein soup! Tasty and thick.
creamy without cream.


Broccoli Frittata

 
Yield > 2 Servings
Keys : Cheese Eggs Rice Italian Italy European Mediterranean
Ingredients :
2 1/2 tbl Onion, chopped
1 pkt Frozen chopped broccoli, cooked and drained
2 1/2 tbl Parmesan cheese
1/4 cup Milk
1/2 cup Mozzarella, shredded
2 tbl Butter
1 sm Garlic clove, crushed
1 cup Rice, cooked
2 x Eggs, slightly beaten
1/2 tsp Salt
Pepper
Method :
• Saute onion in butter until tender. Do not brown. Add broccoli, garlic, rice and parmesan, mix well. Combine eggs, milk and seasonings. Stir into rice mixture. Turn into wellbuttered shallow 1 quart casserole. Top with mozzarella cheese. Bake at 350 degrees for 20-25 minutes until set.

Broccoli Italiano
Yield > 8
Keys : Diabetic Special Diets Side Dish Vegetables
Ingredients :
1 lb fresh broccoli florets (or thawed frozen)
1/4 cup fat-free Italian salad dressing
Method :
• Place broccoli florets in steamer basket above 2 inches boiling water. Cover and steam 4 minutes or until broccoli is bright green and crisp-tender when pierced with a fork.
• Remove from steam and place broccoli in serving dish. Drizzle with Italian dressing and toss to coat. Serve immediately.
• This recipe yields 8 servings.
• Serving size: 1/2 cup.
• Comments: Italian dressing gives a nice zing to broccoli that's cooked just right tender, but still a little crisp!

Broccoli Soup with Tubettini
Yield > 5
Keys : Soups Italian Italy European Mediterranean
Ingredients :
1 tsp olive oil
olive oil spray
1/4 cup minced red onion
1/4 cup minced celery
2 cup bunch of broccoli chopped
1/4 cup diced red bell pepper
1 cup chopped green beans (bite size)
3 cup defatted low-sodium
vegetable broth preferably fresh
1/2 tbl minced fresh sage
1/4 tsp coarse salt
1/8 tsp pepper
1 pch red pepper flakes
1/4 cup tubettini (tiny tubular pasta)
15 oz canned cannelini beans rinsed
1 tbl chopped fresh herb(s) (basil, thyme and/or
oregano)
4 tsp freshly grated Parmesan
Method :
• 1. Spray a heavy 3 to 4-quart pot. Add olive oil and heat over medium-low heat. Add onion and celery and cook, stirring frequently, until vegetables are limp, 4 minutes (to develop flavor; add a tablespoon of broth to prevent scorching, if necessary). Add broccoli, bell pepper, beans, broth, sage, sage and pepper and red pepper flkaes. Bring to a boil.
• 2. Add tubettini; bring to a boil. Reduce heat to medium high and cook, uncovered, until the pasta is barely al dente, about 7 minutes. Add beans and herbs; continue cooking until pasta is cooked, about 5 minutes. Reduce heat to lowest setting; cover and keep warm before serving or serve immediately. Transfer to bowls; sprinkle each with 1 tsp
parmesan cheese and serve with crusty bread.
• TIP - I make broth in 1-quart batches from vegetable trimmings: carrot, leek/scallion greens, celery, green-bean tips, asparagus ends, etc. I add tomatoes, better than bouillon mushroom base, garlic, parsley, thyme, bay, dill, fennel seed,
peppercorns; steep until flavorful. Strain. The broth varies depending on the scraps and season. -pat
• Yield: 5 cups
• NOTES : Tubettini, tiny tubular pasta, and broccoli are cooked together to create a light, nourishing soup that can be prepared in less than 30 minutes. REVIEW: Easy to prepare soup; light. The taste depends on the quality of the broth (see tip). Suggest slowly sweating the onion and celery to develop more flavor.

Broccoli Stuffed Shells
Yield > 6
Keys : Low Calorie Fat Free Diet Italian Italy European Mediterranean
Ingredients :
1/4 cup vegetable broth
1 cup mushrooms, chopped
1/2 cup onions, chopped
2 x cloves garlic, minced
1 tbl fresh oregano, minced
1 tbl fresh basil, minced
2 cup nonfat ricotta cheese
2 1/4 cup broccoli, chopped, steamed
3 x egg whites, lightly beaten
18 x jumbo pasta shell, cooked al dente and
2 cup tomato sauce fresh ground black pepper
to taste
Method :
• Place broth in skillet over medium heat. Add mushrooms, onions, and garlic.
• Cook, stirring, for 5 minutes or until lightly browned.
• Remove from heat and stir in oregano, basil, ricotta, broccoli, and egg whites.
• Preheat oven to 350F.
• Stuff drained shells with ricotta-broccoli mixture.
• Spread 1/2 cup tomato sauce on bottom of 9 by 13 inch nonstick baking pan.
• Arrange shells over sauce. Top with remaining sauce.
• Bake for 30 minutes or until shells are hot. Top with black pepper to taste

Brociolone
Yield > 4 Servings
Keys : Meats Italian Italy European Mediterranean
Ingredients :
TOMATO SAUCE
1 med Carrot, minced
1 med Onion, minced
1 x Celery, stalk, minced
1 tsp Garlic, minced
1 tsp Thyme
1 tsp Oregano
1 x Bay leaf
2 cup Tomatoes, chopped
Salt (to taste)
Pepper, white (to taste)
Oil
STUFFING
1/2 cup Crumbs, bread
1 tbl Parsley, minced
1 tsp Garlic, minced
1/2 tsp Oregano
1 tbl Cheese, Romano, grated
1 tbl Cheese, Parmesan, grated
2 lrg Eggs, hard-boiled, chopped
2 tbl Oil, olive, (or more)
Salt (to taste)
Pepper (to taste)
ASSEMBLY
8 slc Veal
1/4 cup Oil, olive
Method :
• Tomato Sauce: =
• Heat the oil in a pan and add the carrot, onion, celery and garlic.
• Cook for 8 minutes over moderately low heat.
• Add herbs, tomatoes, salt and pepper. Simmer for an hour or more.
• Stuffing: =
• Combine ingredients, blending with your hands.
• Assembly: =
• Pound the veal slices thin and divide the stuffing among them. Roll up the veal around the stuffing and secure with a toothpick.
• Heat the oil, then brown the veal rolls, pouring off the fat.
• Add the sauce and simmer the veal rolls, covered, for 1 hour or until just tender when pierced with a knife.

Broiled Italian Meatballs
Yield > 1 servings
Keys : Italian Italy European Mediterranean
Ingredients :
1 lrg Onion
1 lb Ground round
1/3 cup Plain dry bread crumbs
1/3 cup Grated Parmesan cheese
1/3 cup Evaporated skim milk
1 x Egg
1 1/2 tsp Dried Italian herb seasoning
1 tsp Garlic powder
1/2 tsp Salt
1/2 tsp Ground black pepper
Vegetable oil spray
Method :
• Peel and chop onion. In medium bowl, combine chopped onion, ground round, bread crumbs, Parmesan cheese, milk, egg, Italian herb seasoning, garlic powder, salt, and pepper.
With clean, dry hands, thoroughly mix together all the ingredients. Rinse your hands with water, but do not dry them.
With wet hands, form mixture into 15 meatballs by rolling the meat mixture between the palms of your hands. Each meatball should be about 1 3/4 inches in diameter. When you're finished rolling the meatballs, wash and dry your hands. Place oven
rack 7 inches from broiler. If using broiler pan, remove it from the broiler. Preheat broiler. Spray broiler pan or baking pan with vegetable oil spray. (Make sure you are far away from the broiler while spraying.) Arrange meatballs in sprayed pan in 3
rows, 5 meatballs per row. Place pan on oven rack. Broil meatballs for 5 minutes. Using oven mitts, remove pan from broiler. With tongs, turn meatballs over. Return pan to broiler.
Broil 5 minutes longer. Using oven mitts, remove pan rom broiler.
• Cook's note: You can serve these meatballs plain, or spoon them into a large nonstick skillet with one half the recipe for Basic Tomato Sauce. Place the skillet over medium heat and warm 2 minutes, or until hot.
 
Brothers' Scampi
Yield > 2 Servings
Keys : Shellfish Seafood Italian Italy European Mediterranean
Ingredients :
1 lb De-tailed, butterfly Shrimp
1 stk margarine
1 tbl Olive oil
4 x Cloves minced garlic
1 1/2 tbl Flour
3/4 cup Chicken broth
1 x Juiced lemon
1/4 cup Chicken broth
1/2 cup Dry white wine
Flakes parsley
Method :
• Remove shells & tails from shrimp. Butterfly them. In pan, heat up margarine & oil & garlic until bobbly. Add shrimp & fry for a short while.
• Meanwhile, combine flour and 3/4 cup chicken broth in gravy shaker. When shrimp are ready, add flour/broth to pan.
The gradually add the remaining chicken broth, lemon juice (use 2 1/2 Tbsp juice if not using a real lemon), and wine.
Sprinkle with parsley flakes before serving over rice.

Brown-Sugar Hot Chocolate

Yield > 4
Keys : Beverages Drinks Jaw Italian Italy European Mediterranean
Ingredients :
3 sqr , (1 oz each) unsweetened chocolate
1/3 cup water
1 qt milk, heated (4 cups)
3/4 cup packed brown sugar
1/8 tsp salt
peppermint cane or stick for garnish
Method :
• Stir chocolate and water in a medium saucepan over low heat until chocolate has melted (mixture will thicken).,
Gradually whisk in milk, then sugar and salt until evenly blended.
• To serve: Reheat in a saucepan over medium-low heat or in microwave, stirring occasionally. Serve with peppermintcane stirrer.