Frozen Chocolate Mousse Pie

I must admit, I have a certain fondness for icebox pies. Perhaps it's my Mid-West roots or that that they recall a bygone era, when Jello salads were still a fixture at the dinner table. Whatever the reason, I'm sure your family will love this easy dessert, adapted from the folks who make sweetened condensed milk. Unless you like your pie achingly sweet, be sure to use good quality bittersweet chocolate chips. I've also opted for a crust made from chocolate Teddy Grahams, rather than Oreos, but the choice is yours. I don't recommend a store-bought Oreo crust, however, unless you don't mind its slightly off taste, somewhat reminiscent of coffee.

Frozen Chocolate Mousse Pie

6 oz. bittersweet chocolate chips, melted
1 14 oz. can sweetened condensed milk
1 1/2 teaspoons vanilla extract
1 cup whipping cream, stiffly whipped

Combine melted chocolate and sweetened condensed milk. Cool. Fold in the whipped cream. Pour mousse into prepared crust. Freeze for 6 hours or until firm. Serve immediately and freeze any leftovers.

Chocolate Graham Cracker Crust

2 cups chocolate graham cracker crumbs
1/4 cup sugar
6 tablespoons butter, melted

Combine crumbs, sugar and butter. Press on the bottom and sides of a buttered 9-inch pie plate. Freeze until firm, about 15 minutes.

Red Wine Spaghetti with Broccoli

After having the same old, same old for dinner, I thought I'd change it up a bit. This recipe, adapted from Michael Chiarello, is perfect for company... vegetarians included. Even those who aren't wine drinkers (like myself) will enjoy the pasta's fresh flavors and beautiful purple hue. I've opted for broccoli instead of broccoli rabe, as it's simply too bitter for my tastes, reduced the amount of olive oil and substituted some of the red wine with broth to make it a bit less... well, intense. This will make 2 to 3 very generous servings.

Red Wine Spaghetti with Broccoli

3/4 lb. broccoli crowns (or broccolini, trimmed)
1/2 lb. spaghetti
1/4 bottle red wine (a quality Zinfandel, Merlot or Cabernet)
1 to 1 1/2 cups vegetable or chicken broth
1/2 teaspoon sugar (or more to taste)
2 tablespoons extra virgin olive oil
2 garlic cloves, thinly sliced
salt and black or crushed red pepper to taste
freshly grated Grana Padano

Bring a large pot of water to a boil. Salt water amply and add in spaghetti. Partially cook pasta for 4 to 5 minutes and drain, reserving one cup of pasta water.

In the meantime, break broccoli down into smaller florets. Heat a large sauce pan with olive oil to medium-high and add in the broccoli. Cook for 1 to 2 minutes, until broccoli gets a bit of color. Add in garlic and cook until fragrant, only 30 seconds. Pour in wine and broth; add in sugar, salt and pepper. Bring to a near boil. Stir in pasta, coat with the sauce and cook until pasta is al dente and broccoli is tender, about 5 to 6 minutes, adding a few tablespoons of reserved pasta water if needed. Check for seasonings and serve with freshly grated Grana Padano.

Chili for Chilly Days

As the days grow shorter and ever chillier, what makes you feel better than a big bowl of chili? Everyone puts their own spin on it... be it with different kinds of meat, seasonings or beans... black, pinto or kidney (my late father's favorite, but certainly not favored by my step-dad, Burl). With this recipe, adapted from the March 2008 issue of Every Day with Rachael Ray, I've taken the liberty of throwing in some oregano, brown sugar and tomato paste. I just wished I would have had a bit of beer on hand when I made it for greater depth and flavor. Serve with plenty of grated white cheddar or pepper jack, some chopped cilantro (if you like) and a generous handful of Fritos... talk about comfort.

2 tablespoons olive oil
1 lb. ground sirloin
1/2 sweet onion, chopped (about 1 cup)
1 clove garlic, minced
1 tablespoon chili powder (or more to taste)
1 teaspoon cumin
1 teaspoon oregano
1 tablespoon brown sugar
1 6 oz. can tomato paste
1 15 oz. can black beans
1 15 oz. can pinto beans
1 10 oz. can tomatoes with green chiles
salt and pepper to taste


Heat the oil over medium-high heat and add the ground sirloin, cooking until no pink remains. Lower the heat to medium and stir in the onion and seasonings, cooking until the onion gets slightly translucent. Add in the beans, with their liquid, as well as the tomatoes and tomato paste. Fill the empty can of tomato paste with water and add that to the pot. Simmer for 30 minutes, adding additional water if the chili becomes too thick. Season with salt and pepper before serving.

Macaroni and Cheese... Lightened Up

Speaking of light, I saw a recipe in the October issue of Food Network Magazine that I had to try. Lightened up Macaroni and Cheese, you say? Yes, and it's absolutely delicious. Your kids will never know they're eating healthy... at least mine didn't. And trying to get one over on her is like trying to fool Mother Nature. Now, as for the issue's recipe for healthy brownies... don't even give that one a moment's thought (sorry, Ms. Krieger). The taste of wheat germ has no business being in any dessert!

1 egg
1 12 oz. can evaporated milk (whole)
pinch of cayenne pepper
pinch of nutmeg, freshly grated
salt and pepper to taste
6 oz. package sliced Muenster cheese, divided
1/2 cup aged white cheddar cheese, grated
1/4 cup Parmesan, freshly grated
1/2 head cauliflower, cut into small florets (about 4 cups)
4 cups shell pasta (medium-sized)

Bring a large pot of water to boil; salt liberally. Using your colander, place the cauliflower in the boiling water, cooking until very tender, about 7 minutes; remove. Add in the pasta and cook until al dente. Drain; reserve about 1/4 to 1/2 cup of the pasta cooking water.

Whisk together the egg, evaporate milk, seasoning, grated cheese and half of the Muenster, cut into small pieces, in a medium-sized sauce pan. Cook over medium-low heat until all of the cheese is melted and the sauce begins to thicken. Add in the cauliflower. Puree the mixture until smooth (off of the heat). Stir in a few tablespoons of the pasta cooking water; sauce should be very creamy.

Toss the pasta in the cheese sauce; correct for seasoning. Transfer to a shallow baking dish and top with the remaining slices of Muenster. Broil until the top is golden brown, under 5 minutes.

Penne with Chicken and Asparagus

If you're in the mood for pasta, but would like something a little on the light side, consider this delicious dish, adapted from The Wiseguy Cookbook by Henry Hill (yes, that one... whose life story is the basis for one of my absolutely favorite movies, Goodfellas). However, I did adjust the amount of ingredients, particularly the garlic (10 to 12 cloves would be a tad strong for some of us). I think you'll be amazed at how lovely the sauce is without even a splash of cream...using a bit of pasta water does the trick. Wouldn't you agree the penne and asparagus are a natural pairing, being so similar in size and shape?

1 pound asparagus
1 pound chicken tenderloins (boneless and skinless)
2 tablespoons olive oil
1/2 onion or 2 shallots, grated (optional)
5 to 6 gloves of garlic, minced
1/3 cup white wine or vermouth
12 oz. penne
salt and pepper to taste
freshly grated Grana Padano

Bring a large pot of water to boil. Add ample salt and cook penne until not quite al dente; drain, reserving 1 cup of cooking water.

Meanwhile, soak asparagus in a large bowl of cold water for at least 15 minutes; rinse thoroughly to remove any grit. Hold asparagus and bend gently, snapping off the woody stem. Cut into 1 1/2-inch segments.

Heat oil over medium-high heat. Add in optional onion or shallot and saute until translucent. Add in asparagus and cook until it gets a bit of color but is still crisp. Remove from pan. Stir in chicken and cook completely, using a spatula to break the tenderloins into smaller segments. Add in garlic and saute for about 30 seconds; do not overcook. Add in white wine or vermouth and reduce slightly. Toss in asparagus, then pasta, to finish cooking, 1 to 2 minutes, adding a few tablespoons of pasta cooking water at a time until sauce has the desired consistency. Serve with Grana Padano.

Classic Cookies

Sometimes, nothing tastes better on a chilly day than a cookie warm from the oven. While Better Homes and Gardens' Peanut Butter Blossoms and Cherry Chocolate Kisses are good, the simple snickerdoodle, adapted from Trisha Yearwood's Georgia Cooking in an Oklahoma Kitchen, might be even better. And, I do so love Paula Deen's Chocolate Gooey Butter Cookies. Why not try them all and invite a few friends over during the upcoming holiday season for a cookie swap?

Peanut Butter Blossoms

1/2 cup shortening
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon baking powder
1/8 teaspoon baking soda
1 egg
2 tablespoons milk
1 teaspoon vanilla
1 3/4 cups flour
pinch of salt (optional)
1/4 cup granulated sugar
Hershey's Kisses

Preheat oven to 350 degrees. Beat shortening and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup granulated sugar, brown sugar, baking powder and baking soda. Beat until combined, scraping sides of the bowl occasionally. Beat in egg, milk and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.

Shape dough into 1-inch balls. Roll balls in the remaining 1/4 cup granulated sugar. Place 2 inches apart on cookie sheet covered with parchment paper. Bake for 10 minutes or until the edges are firm and the bottoms are lightly browned. Immediately press a Hershey's Kiss into each cookie's center. Transfer to a wire rack and let cool. Makes approximately 54 cookies.

Cherry Chocolate Kisses

1 cup butter, softened
1 cup sifted powdered sugar
pinch of salt
2 teaspoons maraschino cherry liquid
1/4 teaspoon almond extract
2 1/4 cups flour
1/2 cup maraschino cherries, chopped
granulated sugar
Hershey's Kisses (milk and/or dark chocolate)

Preheat oven to 325 degrees. Beat butter on medium using a stand mixer. Lower speed and stir in powdered sugar and salt. Beat until well-combined and fluffy, scraping the sides of the bowl occasionally. Add in the cherry liquid and almond extract. Then, begin adding in the flour. Finally, stir in the cherries.

Shape dough into 1-inch balls. Place balls 2 inches apart on a cookie sheet covered with parchment paper. Flatten each to 1/2-inch thickness with the bottom of a glass dipped in granulated sugar.

Bake for 13 minutes or until cookies are only lightly browned on the bottom. Press unwrapped Hershey's Kisses into the center of each cookie. Transfer cookies to a wire rack to cool before serving.

Snickerdoodles

1/2 cup butter
1/2 cup vegetable shortening
1 1/2 cups + 2 tablespoons sugar
2 eggs
1 teaspoon baking soda
2 teaspoons cream of tartar
1/4 teaspoon salt
2 teaspoons cinnamon

Preheat oven to 400 degrees. Combine the butter, shortening, sugar and eggs. Sift together the flour, cream of tartar, baking soda and salt; stir into the butter mixture. Roll dough into balls using a standard cookie scoop.

Mix together the remaining 2 tablespoons sugar with the cinnamon. Roll each ball into sugar and cinnamon mixture and arrange 2 inches apart on cookie sheet covered with parchment paper. Bake 8 to 10 minutes.

Chocolate Gooey Butter Cookies

1 8 oz. brick cream cheese, softened
1/2 cup butter, softened
1 egg
1 teaspoon vanilla extract
1 18 oz. box moist chocolate cake mix
powdered sugar

Preheat oven to 350 degrees. Using an electric or stand mixer, cream the cream cheese and butter until smooth. Beat in the egg, then the vanilla extract and, lastly, the cake mix. Cover and refrigerate the dough for at least 2 hours.

Using a cookie scoop, form the chilled dough into tablespoon-sized balls, then roll in powdered sugar. Place balls on a cookie sheet covered with parchment paper, 2 inches apart. Bake for approximately 10 to 12 minutes. The cookies will remain soft and "gooey."

Cool completely and sprinkle cookies with more powdered sugar, if desired.

Pot Roast

Practically everyone has their own pot roast recipe... some use Coca-Cola and Lipton soup mix (good, if a little salty), while others swear by cream of mushroom soup. This one, which is a nod to the Italian stracotto, is simplicity itself, yet upscale enough for company. My niece, Meg, makes her pot roast with a London Broil so it's not so fatty (and likes to add flour to the wine for a thick sauce). Certainly feel free to use whatever cut you're comfortable with (and may happen to be on sale).

Be sure to buy a little larger roast, because leftovers make the most wonderful French dip. Cut open a soft sub roll and cover one side of the roll with shredded meat. Top with a handful of shredded whole milk mozzarella or Jack cheese. Wrap sandwich in aluminum foil and warm for about 10 minutes in a 400 degree oven, or until cheese is nicely melted. While the sandwich heats, reduce the pan sauce to the desired taste and consistency for dipping. Perfect with oven roasted potato wedges.

Pot Roast

2 tablespoon extra virgin olive oil
2 to 3 pound beef roast
4 whole garlic cloves, smashed
1/2 bottle red wine (Merlot or Cabernet)
1 cup beef or chicken broth
2 large sprigs of fresh thyme
3 carrots, cut into 2-inch lengths
4 to 6 medium Yukon Gold potatoes, quartered
House seasoning to taste
cornstarch (if desired)

Heat olive oil over medium-high heat. Sprinkle roast liberally with House seasoning. Sear meat on all sides until nicely browned. Add in garlic, sauteing very briefly. Pour in wine and 1 cup of stock. Reduce heat to medium-low and simmer 2 to 2 1/2 hours, until meat is tender, turning halfway through. Add in carrots and potatoes, cooking until also tender, about 30 to 45 minutes. Serve.

Note: If you find the pan sauce is too thin, add in a slurry of 1 or two teaspoons of cornstarch dissolved in an equal amount of water. Heat until slurry is incorporated and sauce has the consistency of gravy.

House Seasoning

1 cup salt
1 1/4 black pepper
1/4 cup garlic powder

Combine seasonings in an airtight container.

Oatmeal Apple Cookies

Nothing says autumn like apples. And, if you're like me, you never tire of the classic oatmeal cookie. This one, adapted from a Domino sugar recipe, has lovely caramel undertones from the dark brown sugar. Definitely a keeper.

Oatmeal Apple Cookies

2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
2 cups firmly packed dark brown sugar
1 cup butter, room temperature
2 eggs
1 teaspoon vanilla
3 cups rolled oats
1 tart apple, peeled and finely chopped (such as Granny Smith)

Preheat oven to 375 degrees. Line 2 cookie sheets with parchment paper.

Combine flour, baking powder, salt and cinnamon. Using a stand mixer, combine butter and brown sugar; beat until fluffy. Add in eggs and vanilla. Add in flour mixture and rolled oats separately, blending well. Stir in chopped apples.

Using a cookie scoop, drop dough onto prepared cookie sheets. Bake for 10 minutes, or until lightly browned around the edges but still slightly soft in the middle.

The Pies Have It

When asked what my daughter would like for her birthday in August, she responded enthusiastically with one word: "Pie!" And, with such an abundance of summer berries, how could I refuse her small request?

I never thought of myself as a pie person, per se. I remembered my sister, Sue, making the most delicious peach pie when I was a child. And, she would always save me those little scraps of dough, sprinkled lightly with cinnamon and sugar and baked until golden... bless her. But, other than that, I always much preferred a cookie or slice of cake for dessert. Well, after tasting that berry pie, complete with homemade crust adapted from The August/September 2009 issue of Taste of the South, I had a change of heart.

As scrumptious as it was, I may have to give a nod to the apple pie I made a few days ago, using a recipe adapted from The Joy of Cooking. The crust was so light and flaky, with its lovely balance of butter and shortening... truly near perfection. While some prefer an all-butter recipe, I don't know that a shortbread-like crust belongs. I can't wait to make another pie, this time with crisp, tart apples and perhaps a crumble topping.

Mixed Berry Pie

1/2 recipe Jim's Majic Pie Dough (aged overnight)
5 cups mixed berries (such as blueberries and blackberries)
1/4 cup unsalted butter, melted
3 1/2 tablespoons cornstarch
1 overflowing cup sugar
1 tablespoon lemon juice
1/2 teaspoon cinnamon

Preheat oven to 400 degrees.

Roll out the dough into two equal-sized crusts and line a deep dish pie pan with one.

In a large bowl, combine the fruit with the butter, cornstarch, sugar, lemon juice and cinnamon. Allow to stand for 15 minutes. Pour the mixture into the prepared pan and cover with the remaining crust. Seal edges and cut decorative vents in the top crust.

Bake pie on the upper rack for 20 minutes. Then, reduce oven temperature to 350 degrees and move pie to bottom rack. Continue baking until filling is bubbling through the vents, about 45 minutes. Cool completely before serving.

Jim's Majic Pie Dough

3 cups flour
1 1/4 cups shortening
1 egg
6 to 8 tablespoons water
1 teaspoon vinegar
1 teaspoon salt

In a large bowl, combine the flour and shortening until the mixture resembles coarse cornmeal.

Combine egg, water, vinegar and salt, beating lightly.

Make a well in the center of the flour mixture and add in the liquid ingredients. Work the dough just until a ball forms. Divide dough into 4 balls and cover loosely with a cloth or plastic wrap. Refrigerate until needed, aging dough overnight for fruit pies or only a few hours for pecan or cream pies. Makes 4 single or 2 double-crusts.

Apple Pie

1 double crust
5 cups sliced apples
3/4 cup sugar, plus 2 teaspoons
2 to 3 tablespoons flour
1 tablespoon lemon juice
1/2 teaspoon cinnamon, plus 1/8 teaspoon
pinch salt
2 tablespoons unsalted butter, cut into small pieces

Preheat the oven to 425 degrees.

Line a 9-inch pie pan with 1/2 of the dough. Mix the apples, 3/4 cup sugar, flour, lemon juice, 1/2 teaspoon cinnamon and salt. Allow to stand for 15 minutes, mixing occasionally so apples can soften slightly.

Pour filling into the bottom crust. Dot with butter before covering with top crust. Cut decorative vents into crust. Sprinkle with remaining sugar and cinnamon.

Bake pie for 30 minutes. Then, reduce oven temperature to 350 and slip a baking sheet under the pie. Bake until the juices have begun to bubble through the vents, 30 to 40 minutes more. If the crust gets too brown during baking, cover edges with aluminum foil or a silicon shield. Allow pie to cool completely before serving. The crust is best the day it's baked, but the pie will keep for several days at room temperature.

Pie Crust Cockaigne

2 1/2 cups flour
2 teaspoons sugar (or slightly more to taste)
1 teaspoon salt
6 tablespoons unsalted butter, very cold and cut into small pieces
1/4 cup shortening, chilled
6 tablespoons ice water, plus up to 1 tablespoon

Sift together the flour, sugar and salt. Cut the shortening and butter into the flour mixture until it has the consistency of cornmeal. Blend in the water until until a dough just begins to form. Be careful not to overwork the dough, leaving dots of butter and shortening throughout. Divide the dough; shape into disks and cover with plastic wrap until ready to use. When rolling out on a floured surface, work quickly and handle dough minimally to ensure a flaky crust.

Lime-Blackberry Icebox Pie

What says summer more than an icebox pie? With those long, warm days now a memory, I'm recalling just such a dessert I made a few weeks ago. Adapted from the November 2008 issue of Food & Wine, I opted to add a bit more gelatin for texture and make the jam component with half of the sugar, since one cup seemed too much for even my sweet tooth.

Lime-Blackberry Icebox Pie

2 cups blackberries
1/2 cup sugar
2 teaspoons powdered gelatin
2 tablespoons boiling water
1 14 oz. can sweetened condensed milk
1 cup heavy cream
3 tablespoons lime zest
3/4 cup fresh lime juice
1 9-inch graham cracker crust

In a saucepan, simmer the blackberries for 10 minutes, stirring to prevent scorching. Stir in the sugar and cook until the mixture is thick and jammy, about 40 minutes. Transfer to a bowl and allow to cool.

In a heatproof bowl, dissolve the gelatin in the boiling water; let stand until softened and cooled. In a bowl, using an electric mixer, beat the condensed milk, cream, lime zest, lime juice and gelatin until soft peaks form. Spread the cooled blackberry jam over the crust; top with the lime cream and refrigerate for at least 4 hours, or until firm. Serve.

Traditional Graham Cracker Crust
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted

Mix ingredients until combined. Press firmly onto the bottom and sides a 9-inch pie pan. Freeze for at least 30 minutes before using.

Pasta with Heirloom Tomatoes & Fresh Ricotta

Sure, those tomatoes at the store look lovely, but most have no flavor. So, wait until you've got a couple of handfuls of red, orange and yellow gems before making this recipe, adapted from On Top of Spaghetti. I used a few tablespoons of sweet onion instead of shallot and a little less olive oil, as well as omitted the sherry vinegar, and the results were spectacular.

Pasta with Heirloom Tomatoes & Fresh Ricotta

1 cup fresh ricotta
1/4 cup fresh Italian parsley, finely chopped
2 tablespoons minced shallot or sweet onion
2 to 3 tablespoons red wine vinegar
1 1/2 pounds ripe heirloom tomatoes
3 to 4 tablespoons extra virgin olive oil
1/4 cup mixed herbs, chopped (basil, thyme, chives, fresh oregano)
1 pound pasta
salt and pepper to taste
Fresh Grana Padano (optional)

Mix the ricotta and parsley, along with salt and pepper to taste; set aside.

In another small bowl, mix the shallot or onion with vinegar; allow to soften and get a little more mild while the pasta cooks. Core and dice the tomatoes. Just before the pasta is done, combine the tomatoes, olive oil, herbs, onion and vinegar. Check for seasoning.

Bring a large pot of generously salted water to a boil. Cook pasta until al dente. Drain and toss with the tomato mixture. Put a large spoonful or two of ricotta on each serving of pasta. Garnish with Grana Padano, if desired.

Fresh Ricotta

While you can easily get a quality whole milk ricotta cheese at your local market, there's something to be said for making it at home. This ricotta tastes so good, you'll be tempted to eat it right out of the cheesecloth, with just a sprinkle of salt and pepper. Some recipes call for lemon juice and heavy cream, but you'll have a time trying to get ultra-pasteurized heavy cream to curdle, no matter how much acid you use... and that's often all that's available at some grocers. Keep in mind that with this recipe, adapted from Michael Chiarello, you'll only get about 1 1/2 to 2 cups ricotta total, so consider making a double batch.

1/2 gallon whole milk
2 cups buttermilk

Pour the milk and buttermilk into a large nonreactive saucepan. Cook over high heat, stirring the mixture frequently to prevent scorching. Once the mixture is warm, stop stirring. As the milk heats, curds will begin to rise and clump on the surface. As the curds begin to form, gently scrape the bottom of the pan with a rubber spatula to release any stuck curds.

When the mixture reaches 175 to 180 degrees on a candy thermometer, the curds and whey will separate. Remove the pan from the heat. Slowly ladle the curds into a sieve lined with cheesecloth placed over a large bowl. Lift the sides of the cloth to help the liquid drain and try to avoid pressing on the curds. Allow the ricotta to drain until the dripping stops, approximately 15 minutes.

Place ricotta in an airtight container. Refrigerate and use within 1 week.

Orzo Vegetable Bake

I have been blessed with a mother that has never met a vegetable she doesn't like. In fact, she can't have too many at a meal. Well, this recipe, from Relish, has plenty for her tastes and is even hearty enough to be served as a main dish. I used a carrot instead of a zucchini for a splash of flavor and texture, and opted for herbs de Provence instead of Italian seasoning (a la Giada).

Orzo Vegetable Bake

1 pound asparagus, trimmed
2 to 3 bell peppers, sliced
6 green onions
1 cup grape tomatoes, halved
1 large carrot
4 tablespoons extra virgin olive oil, divided
1 garlic clove, crushed (or more to taste)
1 tablespoon Italian seasoning
3/4 teaspoon salt
1/8 teaspoon coarsely ground black pepper
1 cup orzo
2 cups reduced-sodium vegetable or chicken broth
1/2 cup pine nuts, toasted
3/4 cup crumbled feta cheese

Preheat oven to 350 degrees.

Cut asparagus and green onions into 1 to 1 1/2-inch long segments. Using a vegetable peeler, create ribbons with the carrot. Place vegetables in a 13 by 9 baking dish. Add 2 tablespoons olive oil, garlic, herbs de Provence, salt and pepper. Toss well. Roast 30 minutes or until vegetables are tender.

Add remaining 2 tablespoons olive oil to a large saucepan. Add orzo and sauté until brown. Add broth. Bring to a boil, reduce heat to low and cook, covered, until liquid is absorbed.

Add orzo to roasted vegetables. Mix well. Sprinkle pine nuts and cheese over top. Cover with foil and bake 30 minutes. Serve hot or at room temperature.

Toffee Blondies

Speaking of sisters, I thought it would be fun to bake a new kind of blondie for one of mine. Well, this one from The Neelys was almost too rich for her tastes. She managed to make them last for more than a couple of days... a new record (just teasing, Liddy).

Toffee Blondies

1 1/2 cups all-purpose flour
2 teaspoons salt
2 sticks unsalted butter, softened
1 cup firmly packed dark brown sugar
1 cup granulated sugar
3 large eggs
1 tablespoon whole milk
2 teaspoons vanilla extract
1/2 cup creamy Jif honey peanut butter
1 cup chopped chocolate covered toffee

Preheat the oven to 350 degrees.

Line a 13 by 9 glass pan with parchment paper, leaving a 2-inch overhang; spray with nonstick baking spray.

Whisk flour and salt together in a small bowl and set aside.

In a large bowl, using a mixer, cream butter and both sugars together until light and fluffy. Slowly add eggs, 1 at a time, until thoroughly combined. Add milk, vanilla extract and peanut butter; continue to mix. Incorporate dry mixture into wet mixture in 3 separate additions. Using a spatula, fold in chocolate covered toffee bits.

Pour batter into prepared pan. Bake in the center rack of the oven for approximately 40 minutes. Remove when toothpick inserted in the center comes out clean. Transfer to a wire rack and allow to cool completely.

Yogurt Zucchini Bread

My sister, Sue, has been more than generous with the zucchini this summer and I wanted to take a new approach to this abundant summer vegetable. This recipe, from the September 2009 issue of Food and Wine, produces a bread so moist, you'll want to make plain Greek yogurt your new go-to ingredient. I used a low-fat (instead of non-fat) variety, but you wouldn't guess it.

2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup plus 2 tablespoons sugar
2 large eggs
1/2 cup vegetable oil
1/2 cup low-fat plain Greek yogurt
1 cup coarsely grated zucchini (from about 1 medium zucchini)
1 cup chopped walnuts, toasted (optional)

Preheat the oven to 325°. Butter and flour a 9 by 4 1/2-inch loaf pan.

In a large bowl, whisk the flour with the baking powder, baking soda and salt. In a medium bowl, mix the sugar with the eggs, vegetable oil and yogurt. Add the dry ingredients to the wet, then mix in the grated zucchini (and optional walnuts) until the batter is evenly moistened. Scrape the batter into the prepared pan and bake for about 1 hour and 10 minutes, until the loaf is risen and a toothpick inserted in the center comes out clean.

Let the loaf cool on a rack for 30 minutes before serving.

Almond Danish Swirls

Yes, yet another recipe from the divine Miss Paula. For those who don't appreciate her recipes, I say... you probably haven't tried many. So much of what she makes just makes you feel good. These Almond Danish Swirls, adapted from Paula & Friends: Living it Up, Southern Style and originally a Pillsbury Bake-Off winner, are another another example of something so simple and so very yummy. No surprise... I've omitted the 1/2 cup slivered almonds.

Almond Danish Swirls

6 oz. cream cheese, softened
1 teaspoon almond extract
1/2 cup powdered sugar
2 8 oz. cans refrigerated Pillsbury Crescent dinner rolls
1 egg white
1 teaspoon water
Glaze

In a small bowl, beat the cream cheese, almond extract and sugar until fluffy.

Separate 1 can of dough and assemble into 4 rectangles. Firmly press the perforations to seal. Press or roll each piece of dough to form a 7 by 4-inch rectangle, and spread each with about 2 tablespoons of the cream cheese filling to within 1/4-inch of the edges. Starting at the short end, roll each rectangle tightly into a cylinder. Repeat with the other can of dough and remaining filling.

Place sweet rolls on a plate, cover with plastic wrap, and chill until firm, about 30 minutes.

Preheat the oven to 350 degrees while the rolls are chilling.

Remove sweet rolls from the refrigerator and cut each into 4 even slices. Place 1/2-inch apart on ungreased baking sheets. In a small bowl, combine the egg white with 1 teaspoon water. Brush over the swirls. Bake for 18 to 20 minutes, or until light brown.

Glaze

1/2 cup powdered sugar
4 teaspoons whole milk
1/2 teaspoon almond extract

While the swirls are baking, combine the glaze ingredients in a small bowl. Cool the swirls for 3 minutes on wire racks placed over a sheet of waxed paper. Drizzle the icing over the warm swirls.

Fresh Pickles

What is it about pickles? My late father, Jim, loved them... sometimes sweet, often times savory... and they were always in the fridge growing up. As much as I like them, my daughter loves them even more. Not just any, mind you. Strictly kosher dills (standard size, certainly not those tiny jobbers), preferably Farman's in the jumbo size from Costco. She used to love to sit in front of her favorite shows, jar in front of her, eating herself silly with these things. Sadly, she wouldn't even try mine, adapted from a Bobby Flay recipe in the July 2009 issue of Food & Wine. These fresh pickles have a wonderful texture and talk about easy. They should keep well for a week in the fridge. When I make them again, I'll probably add a touch more salt, however.

Dill Pickles

1 1/2 cups distilled white vinegar
1/4 cup sugar
4 teaspoons kosher salt
1 teaspoon mustard seeds
1 teaspoon coriander seeds
3/4 teaspoon dill seeds
2 cups hot water
2 pounds Kirby cucumbers, sliced 1/4-inch thick or into spears
3/4 cup fresh dill, coarsely chopped
3 garlic cloves, thinly sliced

In a large, heatproof measuring cup, combine the vinegar, sugar, salt, mustard seeds, coriander seeds and dill seeds with the hot water and stir until sugar and salt are dissolved. Allow the brine to cool.

In a large bowl, toss the cucumbers with the dill and garlic. Pour the brine over the cucumbers and turn to coat. Place a plate over the cucumbers to keep them submerged, then cover bowl with plastic wrap. Refrigerate overnight, stirring once or twice. Serve cold.

Orange Brownies

Yes, it may sound like a chocolate dessert, yet it's anything but. These goodies have the same texture as a brownie... adding another dimension to the usual citrus bars. Decorate the platter with a few orange slice and you're ready to go. Thank you, Paula Deen, for another can't-miss dessert.

Orange Brownies

1 1/2 cups flour
2 cups sugar
1 teaspoon salt
1 cup butter, room temperature
4 eggs
2 teaspoons orange extract
1 teaspoon orange zest
Glaze

Preheat oven to 350 degrees. Spray a 13 by 9 dish with baking spray.

Stir together flour, sugar and salt in a large bowl; set aside.

Beat butter, eggs, extract and zest with a stand mixer. Slowly add in flour mixture on low speed; mix until well-combined. Pour batter into prepared pan and bake for approximately 30 minutes, or until brownies are a light golden brown and completely set. Remove from oven and pierce with a fork. Pour glaze over and allow to cool before cutting into squares.

Glaze

1 cup powdered sugar
2 tablespoons orange juice
1 teaspoon orange zest

Combine all ingredients in a small bowl, stirring until smooth.

Rhubarb Compote

After having the Strawberry-Rhubarb Bars (below), I wanted yet more refreshing tartness. This recipe, from Nigella Express (who seems to love rhubarb like no other), is as beautiful as it is delicious. Ideal warm over a bowl of vanilla ice cream, with its lovely floral notes.

Rhubarb Compote

1 lb. rhubarb, before trimming
1/4 cup sugar (or more to taste)
2 tablespoons vanilla extract

Trim the ends off the rhubarb and cut into 1/4-inch slices. Combine with sugar and vanilla in a saucepan and bring to a low boil, stirring frequently. Lower the heat and continue simmering mixture until the rhubarb is soft and takes on a pinkish hue. Allow compote to cool slightly before serving.

Strawberry-Rhubarb Bars

Early summer strawberries are a perfect complement to tart rhubarb, wouldn't you say? Quite fortuitously, both have been growing in my sister's garden this year. As a child, I remember Sue's former in-laws serving the most delicious strawberry-rhubarb pies. Yet, I know it wouldn't be the same without some of those folks sitting at my table (especially my nieces' Grandma Pat, Aunt Tricia and their late Aunt Dianna). If you're making these little gems, which are from Better Homes and Gardens, for a smaller crowd and anticipate leftovers, you might want to pour the ginger glaze over each individual bar before serving so your dessert doesn't get soggy.

And, since we're talking about rhubarb, don't be afraid to add a bit more sugar if you like things more on the sweet side (I know I do).

Strawberry-Rhubarb Bars

1 1/2 cups quick oats
1 cup flour
3/4 cup sugar
3/4 butter
1 1/2 cups fresh or frozen rhubarb, chopped
1/2 cup sugar
1/4 cup water
1/2 teaspoon ground ginger
2 cups fresh strawberries, chopped
Ginger Icing

Preheat oven to 350 degrees F. Spray an 8 by 8 or 9 by 13 baking dish with baking spray.

Stir together oats, flour and 3/4 cup sugar. Cut in butter until mixture resembles coarse crumbs. Remove 1 1/2 cups of the oat mixture; set aside.

Press remaining oat mixture evenly into bottom of pan. Bake 20 minutes.

Meanwhile, for the filling, combine 1/2 cup sugar, water and 1/2 teaspoon ginger in a medium saucepan. Cook and stir over medium heat for 8 to 10 minutes until filling is bubbling and nicely thickened. Stir in chopped strawberries. Carefully spoon filling over hot baked crust. Sprinkle with reserved oat mixture, pressing lightly into rhubarb filling.

Bake for 30 to 35 minutes more or until top is golden and filling is bubbly. Cool in pan on wire rack.

Ginger Icing

1/4 cup powdered sugar, sifted
1/4 teaspoon ground ginger
3 to 4 teaspoons orange juice

Stir together ingredients, using enough juice to reach desired drizzling consistency. Pour over bars as desired.

Red Velvet Cake

There's just something about Red Velvet Cake... the flavor, the color, the divine cream cheese frosting. This take from McCormick may be less than traditional, since it has more cocoa powder than usual, and lacks both buttermilk and vinegar, it's still a crowd-pleaser. Maybe next time, I'll make Red Velvet Whoopie Pies, from The Deen Family Cookbook, for a more authentic Southern experience.

Red Velvet Cake

1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, room temperature
2 cups sugar
4 eggs
1 cup sour cream
1/2 cup whole milk
1 ounce Red Food Color
2 teaspoons vanilla extract

Preheat oven to 350 degrees. Spray a 13 by 9 cake pan with baking spray.

Sift flour, cocoa powder, baking soda and salt; set aside.

Beat butter and sugar with a mixer on medium speed for 5 minutes or until light and fluffy. Beat in eggs, 1 at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Pour batter into prepared pan.

Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool before frosting.

Vanilla Cream Cheese Frosting

8 oz. cream cheese, room temperature
1/4 cup butter, room temperature
2 tablespoons sour cream
2 teaspoons vanilla extract
1 box powdered sugar (or less to taste)

For the frosting, beat cream cheese, butter, sour cream and vanilla in large bowl until light and fluffy. Gradually beat in powdered sugar until smooth. Frost as desired.

Pasta Primavera... Then and Now

I've been making pasta primavera since I first saw the recipe in the New York Times, circa 1985, from the renowned but now-defunct Le Cirque. Sure, it's a little work, but looks (and more importantly, tastes) nothing less than impressive, especially if you detour from the blueprint slightly and serve the tomato sauce on top of creamy, vegetable-laden pasta and sprinkle the pine nuts over before serving.

You can go the traditional route, with its many steps, or take a slightly easier (and definitely lighter) route with Giada DeLaurentiis' version, from her debut cookbook, Everyday Italian. Both, which celebrate spring's bounty (primavera means Spring in Italian) are delicious in their own unique way. Relish suggests a little more broth and 1/2 cup of mascarpone to go along with the heavy cream).

Le Cirque's Spa'tti Primavera

1 bunch broccoli
2 small zucchini
4 asparagus spears, approximately 5 inches long
1 1/2 cups green beans, trimmed and cut into 1/2-inch lengths
1/2 cup fresh or frozen green peas
3/4 cup fresh or frozen pea pods (optional)
1 tablespoon vegetable oil
2 cups thinly sliced mushrooms
Salt and pepper to taste
1 teaspoon fresh hot pepper, finely chopped or 1/2 teaspoon red pepper flakes
1/4 cup fresh parsley, finely chopped
6 tablespoons olive oil
1 teaspoon garlic, finely chopped
3 cups ripe tomatoes, cut into 1-inch cubes
6 fresh basil leaves
1 lbs. spaghetti or spaghettini
4 tablespoons butter
2 tablespoons chicken broth
1/2 cup heavy cream (or more to taste)
2/3 cup Parmesan, freshly grated
1/3 cup pine nuts

Trim broccoli and break it into bite-size florets. Set aside.

Trim off and discard the ends of zucchini. Do not peel the zucchini. Cut zucchini into quarters. Cut each quarter into 1-inch lengths. There should be about 1 1/2 cups, no more. Set aside.

Cut each asparagus spear into thirds. Set aside.

Cook each of the green vegetables separately in boiling salted water to cover. It is essential to cook each vegetable so that it remains crisp but tender. Cook broccoli, zucchini, asparagus and green beans about 5 minutes. Drain well, run under cold water to chill and drain. Combine in a mixing bowl.

Cook peas and pea pods 1 minute if fresh, 30 seconds if frozen. Drain, chill and drain again. Combine all vegetables in mixing bowl.

Heat oil in a skillet and add mushrooms. Add salt and pepper to taste, shaking the skillet and stirring. Cook about 2 minutes. Add mushrooms to the vegetables. Add chopped chilies and parsley.

Heat 3 tablespoons olive oil in a saucepan and add half the garlic, all the tomatoes, salt and pepper to taste. Cook about 4 minutes, stirring gently so as not to break up the tomatoes more than necessary. Add basil, stir and set aside.

Heat remaining 3 tablespoons olive oil in large skillet and add remaining garlic along with vegetable mixture. Cook, stirring gently, just to heat through.

Drop the spaghetti into boiling salted water. Cook until al dente. Drain well. Return spaghetti to pot.

Select utensil large enough to hold drained spaghetti and vegetables. To this, add butter. When it melts, add chicken broth, 1/2 cup cream and cheese, stirring constantly. Cook gently on and off heat until smooth. Add spaghetti and toss quickly to blend. Add half the vegetables and pour in liquid from the tomatoes, tossing over very low heat.

Add remaining vegetables and, if sauce seems too dry, add about 1/4 cup more cream. Sauce should not be soupy. Add pine nuts and give mixture final tossing.

Serve equal portions of the spaghetti mixture in 4-to-8 soup or spaghetti bowls, depending on whether spaghetti is being served as main course or appetizer. Spoon equal amounts of tomatoes over each serving. Serve immediately.

Giada's Pasta Primavera

3 carrots, peeled
2 medium zucchini
2 yellow summer squash
1 yellow bell pepper
1 red bell pepper
1 onion, thinly sliced
1/4 cup olive oil
1 tablespoon herbes de Provence
2 teaspoons kosher salt, or more to taste
2 teaspoons black pepper, freshly ground, or more to taste
1 lb. farfalle
15 cherry tomatoes, halved
3/4 Parmesan, freshly grated

Preheat the oven to 450 degrees.

Cut the carrots, zucchini, squash and bell peppers into thin 2-inch-long strips. On a large baking sheet (foil-lined, if desired), toss the vegetable strips, onion, oil, herbs, salt and pepper. Transfer 1/2 of the mixture to another large baking sheet, arranging vegetables evenly. Roast, stirring after 10 minutes, until carrots are tender and vegetables begin to brown, about 20 minutes total.

Bring a large pot of salted water to boil. Add farfalle and cook until al dente, about 8 minutes. Drain, reserving 1 cup of the pasta water. Toss pasta with roasted vegetables. Add cherry tomatoes and enough cooking pasta water to moisten. Season with additional salt and pepper. Sprinkle with Parmesan before serving.

Applesauce Snack Cake

After looking high and low for the perfect applesauce cake recipe, I went back to my trusty cookbook, The Lady & Sons Just Desserts, and knew I couldn't get any better. Miss Paula uses shortening for the most amazing crumb. I opted to leave out the ground cloves and raisins, since my step-dad, Burl, doesn't much care for either. You simply won't be able to wait for dessert once you catch a whiff of this goody baking in the oven, though... so I'm calling it snack cake. Miss Paula suggests you serve this with a scoop of vanilla ice cream, and who am I to disagree.

Applesauce Snack Cake

1 cup sugar
1/2 cup vegetable shortening
2 eggs
2 cups flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg, freshly grated
1 tablespoon baking powder
1/2 teaspoon salt
1 cup chopped nuts (such as black walnuts)
1 cup unsweetened applesauce
Powdered sugar (optional)

Preheat oven to 350 degrees. Grease a 13 by 9 pan or line a muffin tin; set aside.

Sift together flour, cinnamon, nutmeg, baking powder and salt.

Using a mixer, cream shortening and sugar until creamy. Add eggs, beating thoroughly. Add flour mixture and applesauce alternately to creamed mixture, beginning and ending with flour mixture. Stir in nuts. Pour batter into prepared pan. Bake 13 by 9 cake for approximately 45 minutes or until center is firm to the touch. For muffins, bake approximately 20 to 22 minutes (makes about 16). Sprinkle with powdered sugar, if desired, before serving.

French Silk Chocolate Pie

I had the good fortune to taste this dessert last year and I've been thinking about it ever since... yes, it's that good. Is it any wonder. It comes from the very lovely Anne Mikkelsen, a friend of the family, who is also a classically trained French chef. You cannot help but love Anne. She fills the room with laughter and light, with her smiling Irish eyes and side-splitting yarns, and prepares food that could only come from her heart. I'm so looking forward to reading her forthcoming memoir and cookbook, which she is somehow finding time to write while caring for her husband, Mike, who suffers from Parkinson's disease. In the meantime, I'll be getting inspiration from her little collection of favorite recipes, "Prairie Grass Cooks."

French Silk Chocolate Pie

Crust
2 cups chopped walnuts
3 tablespoons butter
3 tablespoons sugar

Preheat oven to 350 degrees.

Process ingredients until coarsely combined. Press into an 8-inch springform pan or pie pan. Bake crust for approximately 25 minutes. Allow to cool before filling.

Filling
3 oz. unsweetened chocolate, melted and cooled
1/2 cup butter, room temperature
1/2 cup sugar
1 teaspoon vanilla extract
4 whole eggs*
grated chocolate (optional)

Using a mixer, beat butter until smooth. Gradually add sugar, then cooled chocolate and vanilla. Begin adding eggs, one at a time, incorporating each before adding the next (all traces of yolk should be gone). Once mixture is light and fluffy, pour into prepared crust and refrigerate until ready to serve. Garnish with grated chocolate, if desired.

*Note: Anne says she has made this countless times using the freshest eggs, all without incident. Utilizing eggs pasteurized in their shell might put your mind at ease, however.

Pimiento Cheese

Having not hailed from the South, I only recently discovered pimiento cheese. What a revelation... whether you spread it on freshly baked white bread (remove the crusts and you've got the perfect tea sandwich), celery sticks or your favorite burger. Yes, it's utterly indulgent. We all need to get in touch with our inner Southerner and live a little now and then, don't we? I assure you, this recipe, adapted from Y'all Come Eat, will leave you feeling most hospitable and longing for a tall glass of sweet tea.

Pimiento Cheese

4 oz. cream cheese, room temperature
2 cups medium cheddar or 1 cup each of sharp cheddar and Monterey Jack, shredded
1/2 cup mayonnaise
3 tablespoons pimiento, chopped
1 teaspoon onion, grated
pinch of garlic powder (if desired)
salt and pepper to taste

Mix or process ingredients until smooth. Serve as desired.

Pumpkin Bars

Who says you have to wait for the holidays to enjoy the taste of pumpkin? I also served these at my sister's little soiree, and they were a hit, even in the merry month of May. This recipe appears in a couple of cookbooks I've perused recently, and will likely become a mainstay for those of you who appreciate fall flavor any time of the year.

Pumpkin Bars

2 cups flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
4 eggs, lightly beaten
15 oz. can pumpkin
1 2/3 cups sugar
1 cup Canola oil

Preheat oven to 350 degrees. Spray a 15 x 10 or 13 x 9 dish with baking spray; set aside.

In a medium bowl, stir together flour, baking powder, cinnamon, baking soda and salt.

In a stand mixer, beat together eggs, pumpkin, sugar and oil. Add in flour mixture and continue beating until well-combined.

Pour batter into prepared pan. Bake for 25 to 30 minutes, or until the sides of the cake pull away from the pan and a tester inserted in the center comes out clean. Cool completely before frosting.

Cream Cheese Frosting

1/4 cup butter, room temperature
4 oz. cream cheese, room temperature
1 1/2 teaspoons vanilla extract (or more to taste)
2 cups powdered sugar, sifted (or more to taste)

In a stand mixer, beat butter and cream cheese on medium speed until smooth. Gradually add powdered sugar and vanilla, beating until smooth. Frost as desired.

Buttermilk Brownies (aka Texas Sheet Cake)

Last week, I had the privilege of serving several desserts at the official launch of Little Farm in the Foothills, my sister's memoir. She wanted to showcase ingredients from our community, including locally milled flour produced by Fairhaven Flour, fresh butter and buttermilk from Breckenridge Farm in Everson and rich chocolate from Bellingham's very own Chocolate Necessities. This recipe, adapted from a Better Homes and Gardens collection, produced cake-like brownies that simply melted in your mouth. We like to think the best ingredients had a little something to do with that. Folks down South would probably call this Texas Sheet Cake...hopefully, you'll call them delicious.

Buttermilk Brownies

2 cups flour
2 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter
1 cup water
1/3 cup cocoa powder
2 eggs, lightly beaten
1/2 cup buttermilk
1 1/2 teaspoons vanilla extract

Preheat oven to 350 degrees. Spray a 15 x 10 dish with baking spray; set aside.

In a large mixing bowl, combine flour, sugar, baking soda and salt.

In a medium sauce pan, bring butter, water and cocoa powder to a slow boil. Remove from heat. Add the chocolate mixture to the flour mixture. Beat with a mixer until well-combined. Add the eggs, buttermilk and vanilla, mixing for another minute. Pour thin batter into prepared pan.

Bake cake for approximately 25 minutes or until a tester inserted in the center comes out clean. Allow to cool slightly before frosting.

Chocolate Buttermilk Frosting

1/4 butter
3 tablespoons cocoa powder
3 tablespoons buttermilk
2 cups powdered sugar, sifted (or more to taste)
1/2 teaspoons vanilla

Bring butter, cocoa powder and buttermilk to a low boil in a medium sauce pan. Remove from heat. Beat in powdered sugar and vanilla until frosting reaches desired consistency. Frost while cake is still warm.

Burgers, Fries & Shakes

Until I get my own copy of Burgers, Fries & Shakes by Bobby Flay, I'm re-reading his suggestions for a perfect burger in the June/July 2009 issue of Food Network Magazine. He likes to shape 6 ounces of ground chuck into a 3/4-inch patty, which he brushes with canola oil and seasons with only black pepper and kosher salt. He then grills to medium rare. No eggs, onions or whatnot, you say? He considers anything else a "meatloaf burger." A nice soft bun is also de rigeur.

Now, I wouldn't call my regular burger even remotely meatloaf-like, but that's me. Mine is inspired by Rachael Ray's Bistro Burger from her 365: No Repeats, but minus the thyme (too strong) and caramelized shallots (a little fussy). For each pound of ground sirloin, add 1 tablespoon Worcestershire sauce, 1/2 tablespoon grill seasoning and 1 tablespoon of Dijon mustard. That yields three nicely sized burgers in my kitchen. Grill burgers over medium-high heat, turning once, until the internal temperature reaches 160 degrees. Top with a medium cheddar (Tillamook is a family favorite), if desired, and serve on a fresh bakery roll.

These burgers go well with some simple oven fries. Cut a Russet potato into wedges (plan on one medium potato per person), and toss with olive oil (1 teaspoon per potato) and a sprinkling of grill seasoning and kosher salt. Bake wedges at 450 degrees on a foil-lined cookie sheet for approximately 25 to 30 minutes.

The perfect ending to just such a meal has to be a homemade chocolate malt. For each person, blitz 3/4 cup chocolate ice cream with an equal amount of milk, 2 to 3 tablespoons of chocolate syrup and 3 tablespoons of malt powder.

Now what says comfort more than that?

Ready for Summer Salads

While some of you may already be experiencing summer weather, we're still enjoying more than our share of spring showers. When the warm weather hits, though, we'll be firing up the grill and serving these at the next shindig. Consider doubling or tripling Paula Deen's recipe for a traditional, tangy coleslaw dressing from her debut cookbook. I don't know about you, but even the smallest of family gatherings demand a double recipe of coleslaw.

I'll be using the remainder of the dressing for a delicious and simple broccoli salad, inspired by one from Trisha Yearwood's Georgia Cooking in an Oklahoma Kitchen.

Coleslaw

1 carrot, grated
1/4 sweet onion, grated or finely chopped
1/2 head green cabbage, shredded or thinly sliced
handful of fresh parsley, chopped
1/2 red, yellow or orange pepper, chopped (optional)
coleslaw dressing

Coleslaw Dressing
1/2 cup mayonnaise
2 tablespoons sugar
1 tablespoon white wine vinegar
seasoning salt and black pepper to taste

Mix together carrot, onion, cabbage, parsley and optional sweet pepper.

Combine mayonnaise, sugar, vinegar, seasoning salt and pepper. Pour over cabbage mixture and serve. Please note: If you allow the coleslaw to sit for any length of time, the cabbage will release water and you'll need to check your seasonings before serving.

Broccoli Salad

2 broccoli crowns
1/2 sweet onion, chopped
1/2 cup coleslaw dressing, or more to taste
1/2 salted sunflower seeds
1/2 cup dried cranberries
4 to 6 slices cooked bacon, crumbled

Break the crowns up into small florets. Combine broccoli and remaining ingredients. Serve.

More Oatmeal Cookies

I've been continuing my search for the ultimate oatmeal cookie. While Paula Deen's Loaded Oatmeal Cookie recipe was looking promising, with it's spicy complexity, I'm thinking I like Guy Fieri's version of this classic even better (sometimes we manage to surprise ourselves). Why not try them both. I opted to follow Miss Paula's original recipe from The Lady & Sons Just Desserts (sans icing), but have included the finishing touch here in case it speaks to you (and you just can't get enough buttery goodness). I also used black walnuts, rather than the usual English variety, which are more flavorful (or bitter, depending on your palate).

Note that I have omitted the rosemary from the Craisy Oatmeal Cookies, and used equal parts quick and old-fashioned oats (with marvelous results, I might add).

Loaded Oatmeal Cookies

1/2 cup butter, room temperature
1/2 cup vegetable shortening
1 1/2 cups light brown sugar, packed
2 eggs
1/2 cup buttermilk
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon nutmeg, freshly ground
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground allspice
2 1/2 cups quick oats
1 cup raisins
1 1/2 cups walnuts, chopped
1 teaspoon vanilla extract
Brown Butter Icing (optional)


Preheat oven to 350. Line cookie sheets with parchment paper.

Sift together flour, baking soda, salt, baking powder, ginger, nutmeg, cinnamon, cloves, and allspice; set aside.

Using an electric mixer, cream together butter, shortening and sugar in a bowl until fluffy. Add eggs and beat until mixture is lightly colored. Add buttermilk.Stir flour mixture into creamed mixture. Fold in oatmeal, raisins, walnuts and vanilla, blending well. Drop onto cookie sheets using a small cookie scoop. Bake for 9 to 11 minutes. Drizzle with Brown Butter Icing, if desired.

Brown Butter Icing

1/2 cup butter
3 cups sifted powdered sugar
1 teaspoon vanilla extract
3 to 4 tablespoons water

In a small saucepan, heat the butter over medium heat until golden brown, stirring occasionally. Remove saucepan from heat; stir in 3 cups sifted powdered sugar and 1 teaspoon vanilla. Stir in enough water (3 to 4 tablespoons) to reach proper consistency. Drizzle on warm cookies.

Craisy Oatmeal Cookies

2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup unsalted butter, room temperature
1 1/4 cups dark brown sugar, packed
1 tablespoon honey
1 teaspoon vanilla extract
2 eggs
1/2 cup sweetened flaked coconut
3/4 cup dried cranberries
1 cup quick oats
1 cup old-fashioned oats

Preheat oven to 350 degrees. Line cookie sheets with parchment.

In a medium bowl, sift together flour, soda, powder, cinnamon and salt; set aside.

Cream butter and sugar with a mixer. Mix in honey and vanilla until fluffy. Add eggs one at a time, until fully incorporated. Fold dry ingredients into creamed mixture. Mix in coconut, dried cranberries and oats by hand.

Drop onto cookie sheets using a small cookie scoop. Bake until cookies turn golden, 12 to 13 minutes. Remove from oven and allow cookies to sit 2 to 3 minutes in the pan before transferring to a rack to cool completely.

Shepherd's Pie Revisited

Growing up, I didn't know I was much of anything. But, over the years, I've learned a little more about my Irish heritage. And, what could be more Irish than shepherd's pie? Although this might technically be called cottage pie, since it features ground beef, rather than lamb, you certainly don't have to be from the old country to enjoy it. This take, adapted from Rachael Ray, features a brown gravy instead of a tomato-based sauce. I prefer a sprinkling of cheese to paprika on top... the choice is yours, of course.

Hopefully, my version would have pleased my little Irish grandmother, Alice, who passed away when I was a girl from too much drink.

Shepherd's Pie
1 tablespoon olive oil
1 to 1 1/2 lbs. ground sirloin
1 carrot, peeled and diced
1 onion, grated
2 tablespoons butter
2 tablespoons flour
1 cup beef broth
2 teaspoons Worcestershire sauce
1/2 cup frozen peas
salt and pepper to taste
1/2 cup Parmesan cheese, grated
fresh parsley, chopped (optional)

Mashed Potatoes
2 lbs. starchy potatoes, peeled and cubed
1/2 cup whole milk or light cream
2 tablespoons butter (or more to taste)

Boil potatoes in amply salted water until tender; drain. Add in milk and mash potatoes until smooth. Add in butter, as well as salt and pepper to taste.

While potatoes boil, heat a large skillet on medium-high. Add oil and brown ground sirloin until no longer pink. Add onion and carrot to the pan, cooking until the carrot loses its crunch, about 5 minutes; stir frequently.

In a small sauce pan, heat butter over medium heat. Whisk in flour and cook for 2 minutes or until the mixture begins to get a golden color. Whisk in broth and Worcestershire sauce and cook until slightly thickened. Pour over meat and vegetable mixture. Stir in peas. Season with salt and pepper.

Pour meat and vegetable mixture into a medium casserole dish. Spoon mashed potatoes over evenly. Sprinkle Parmesan over potatoes. Put under broiler until cheese is lightly browned. Top with parsley (if desired) before serving.

Pina Colada Muffins II

Perusing the April/May 2009 issue of Cooking Pleasures, I knew I'd have to try the recipe for Pina Colada muffins. They're among my stepfather's favorites and have just enough sweetness for a brunch treat. If you'd like a more cake-like muffin, consider substituting the coconut milk with an equal amount of cream of coconut.

Pina Colada Muffins

1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1/4 cup vegetable oil
2 tablespoons brown sugar, packed
1 egg
1/2 cup coconut milk
1/4 cup pineapple juice, unsweetened
1 cup sweetened flaked coconut
1 cup crushed pineapple, well-drained

Topping
1/2 cup sweetened flaked coconut
2 tablespoons butter, softened
2 tablespoons brown sugar, packed
1 tablespoon flour

Preheat oven to 400 degrees. Place paper liners in a 12-serving muffin pan.

Whisk together flour, baking power and salt; set aside.

Beat sugar, oil and brown sugar until well-blended. Add in egg. Beat in coconut milk at low speed. Slowly incorporate flour mixture. Finally, mix in coconut and pineapple.

Pour batter approximately three-quarters full into prepared muffin pan. Combine topping ingredients and sprinkle over muffins. Bake for 25 minutes or until a tester comes out clean and the tops of the muffins spring back.

Gingersnaps

With all of the cold weather we've had over the past few months, I was inspired to make Gingersnaps, the classic Christmas cookie. This recipe comes from my sister, Sue, and is adapted from Cookies for Christmas by Marie Robbins. Sue has reduced the clove by 1/4 teaspoon, as well as omitted the vinegar. Her husband, John, has added his own special touch, which is rolling the dough in sugar and cayenne pepper for just a little extra kick.

Be sure to check out their new book, Little Farm in the Foothills: A Boomer Couple's Search for the Slow Life. Once you read it, you'll want to move out to the country, too, and start baking your own bread and cooking on the wood stove by candlelight.

Gingersnaps

2 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground ginger (rounded)
1 teaspoon cinnamon
1/4 teaspoon ground clove
1/2 cup butter, room temperature
1 cup brown sugar
1 egg
1/3 cup molasses
1/4 cup sugar, plus additional to prevent sticking
1/4 teaspoon cayenne pepper


Preheat oven to 350 degrees. Line cookie sheets with parchment.

Combine flour, baking soda, salt, ginger, cinnamon and clove in a medium bowl; set aside.

Cream butter and brown sugar in a stand mixer. Add in egg and molasses, beating until thoroughly combined. Add in dry ingredients slowly, stirring only until incorporated.

Using a small scoop, form the cookies into balls. With a standard cookie scoop, form balls, then cut each in half and form 2 smaller balls.*

Roll dough in mixture of sugar and cayenne. Place on prepared cookie sheets. Flatten each ball to approximately 1/2-inch thick with the bottom of a glass dipped in sugar.

Bake for 8 to 11 minutes, depending on desired crispness.

*To prevent cookies from losing their shape, you may wish to refrigerate the dough for a few minutes before baking each batch.

Chocolate Malted Cake

For Easter, I was torn between making a red velvet and a chocolate malted cake, adapted from Better Homes and Gardens... the later won out. Adorned with a sprinkling of Robin's Eggs, it was the perfect ending for a lovely meal. And talk about moist.

Chocolate Malted Cake

2 cups flour
2 cups sugar
1/3 cup vanilla or chocolate malted milk powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter
1/3 cup cocoa powder
2 eggs
1/2 cup buttermilk
1 1/2 teaspoons vanilla extract
1 1/2 to 2 cups malted milk balls, chopped

Chocolate Frosting

1/4 cup butter
3 tablespoons cocoa powder
3 tablespoons buttermilk
2 cups sifted powdered sugar
1/2 teaspoon vanilla extract (or more to taste)

Preheat oven to 350 degrees F. Spray a 13 x 9 pan with baking spray; set aside.

In a large bowl, combine flour, sugar, malted milk powder, baking soda, and salt; set aside.

In a medium saucepan, combine butter, cocoa powder and 1 cup water. Bring mixture just to boiling, stirring constantly. Remove from heat. Add the cocoa mixture to flour mixture and whisk until thoroughly combined. Add eggs, buttermilk and vanilla. Whisk until combined (batter will be thin). Pour batter into the prepared pan.

Bake approximately 30 minutes or until a wooden toothpick inserted in the center comes out clean.

While the cake bakes, prepare frosting. In a medium saucepan, combine 1/4 cup butter or margarine, 3 tablespoons unsweetened cocoa powder and 3 tablespoons buttermilk. Bring to boiling. Remove from heat. Stir in 2 cups sifted powdered sugar and 1/2 teaspoon vanilla. Beat until smooth. If frosting becomes too thick before before drizzling over cake, place over medium-low heat until desired consistency is achieved. Decorate cake with malted milk balls before serving.

Refrigerate any unused portion.

Oatmeal Cookies

My sister, Liddy, loves cookies and has had a hankering for those of the oatmeal variety. So I baked up a batch, using the standard Quaker Oats recipe, adding golden raisins and dried cranberries. Not unlike the morning oatmeal at your local Starbucks... or so she says.

Oatmeal Cookies

1 cup butter, room temperature
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3 cups old fashioned oats
1/2 cup raisins
1/2 cup golden raisins
1/2 cup dried cranberries

Preheat oven to 350 degrees. Line cookie sheets with parchment paper.

Cream the butter and sugar. Add eggs and vanilla, continuing to beat well. Add combined flour, baking soda, cinnamon and salt; mix well.

Stir in oats, raisins and cranberries.

Using a small scoop, drop cookies onto prepared pans. Bake for approximately 10 to 12 minutes or until golden brown. Allow cookies to remain on cookie sheet for 1 minute, then remove to cool on a wire rack.

Scalloped Potatoes

Scalloped potatoes may seem easy, but getting the desired results often isn't. This recipe, adapted from Serious Eats, is simple (well, perhaps not as easy as turning to that cupboard staple, Betty Crocker), yet still manages to be Sunday-dinner worthy. A little ham would make for a terrific one-dish supper, too.

Scalloped Potatoes

1 tablespoon butter
1 teaspoon olive oil
1 1/4 pounds potatoes (russet is recommended), thinly sliced
1/2 medium onion, minced
1 garlic clove, minced
1/2 tablespoon fresh thyme, chopped
1/2 cup chicken broth
1/2 cup heavy cream
1 bay leaf (if desired)
4 oz. cheddar cheese, grated (or more to taste)
salt and pepper to taste

Preheat the oven to 425 degrees.

Heat a large cast iron skillet over medium-high heat. Add the butter. Once melted, stir in the onion and saute until soft, about 4 minutes.

Add in the garlic and thyme, cooking until garlic become fragrant, about 30 seconds. Add potatoes, chicken broth, cream, salt, pepper and bay leaf (if desired). Bring mixture to a simmer, then reduce heat, cover and allow to cook for 10 minutes.

Remove cover and bay leaf, sprinkle cheese on top and place skillet in the oven. Bake for 15 minutes or until cheese is bubbling and slightly browned. Allow to rest for 5 to 10 minutes before serving.

Chocolate Chip Cookies Revisited

If you're like me, you haven't met a chocolate chip cookie you didn't like at least a little. While I simply love Giada De Laurentiis' recipe (see below), this one, adapted from the Easy to Bake, Easy to Make series, is equally magical. The oatmeal and lemon juice do wonders for the texture, the extra chocolate chips are absolutely indulgent and the pinch of cinnamon adds that special touch. You might want to make half of the cookies with nuts and the other half without, so everyone in the family is happy.

Oatmeal Chocolate Chip Cookies

1/2 cup quick oats
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 cup butter, room temperature
3/4 cup light brown sugar, firmly packed
3/4 cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon lemon juice
2 eggs
3 cups semisweet chocolate chips
1 1/2 cups chopped walnuts (if desired)

Preheat the oven to 350 degrees.

Combine oats, flour, baking soda, salt and cinnamon in a mixing bowl.

Using a stand mixture, cream butter. Beat in sugars, vanilla and lemon juice. Add eggs and continue beating until fluffy.

Add in flour mixture, blending well. Mix in chocolate chips (and nuts, if desired) by hand. Using a small cookie scoop, place dough evenly on parchment-lined cookie sheets. Bake for 9 to 11 minutes, or until cookies are lightly browned around the edges. Allow cookies to cool on the sheet for 1 minute before transferring to a wire rack.

Lighter Fettuccine Alfredo

Kids will love this easy recipe, adapted from Cook's Country... and you won't even miss the heavy cream. The original recipe called for as much as 1/2 teaspoon of black pepper, but that's far too much for most of us. For that restaurant touch, don't forget to add a sprinkling of fresh, chopped parsley (Italian is best).

Lighter Fettuccine Alfredo

1 tablespoon butter
2 teaspoons all-purpose flour
3/4 cup whole milk
1/4 cup half-and-half
1 garlic clove, peeled and lightly crushed
1 cup freshly grated Parmesan or Grana Padano
1 8 or 9 oz. package fresh fettuccine
salt and pepper to taste
freshly grated nutmeg

Bring a large pot of water to boil over high heat.

Meanwhile, heat butter over medium heat in a large saucepan. Whisk in flour, stirring until mixture is smooth and golden, about 2 minutes. Whisk in milk and half-and-half. Drop in garlic and grate in a little fresh nutmeg. Season with salt and pepper. Bring mixture to a simmer, reduce heat to medium-low and cook until sauce has thickened a bit, another 2 minutes. Remove garlic and stir in Parmesan or Grana Padano.

Add pasta to boiling water and cook until al dente, per package directions. Drain, reserving 1/2 to 1 cup of pasta cooking water. Toss pasta with white sauce, adding a few tablespoons of pasta water at a time so sauce reaches the desired consistency. Check for seasoning and serve with additional cheese at the table.

White Bean Stew

Do you ever find yourself with just a little too much meat sauce on hand? This is a delicious way to bring new life to your Bolognese. Adapted from the February 2009 issue of Every Day with Rachael Ray, I've omitted the pork sausage, since it's meaty enough, as well as used considerably less herbes de Provence... 2 teaspoons is plenty. If you really love your beans, feel free to add the additional can. I've also included a carrot, since my sauce uses a puree of carrots, celery, onion and garlic. By the way, Rachael Ray's idea of adding a pinch of allspice to the Bolognese is shear genius.

White Bean Stew

1/2 pound potatoes, cubed
1 carrot, sliced
1 15 oz. can cannellini or great northern beans, drained and rinsed
3 cups meat sauce
2 cups chicken broth
2 teaspoons herbes de Provence
salt and pepper to taste

Blanch carrots and potatoes until tender, about 10 to 15 minutes in a large pot; drain. Add in meat sauce, beans, chicken stock and herbs de Provence. Bring to a simmer and cook until slightly thickened, about 20 minutes. Check for seasoning and serve with freshly grated Grana Padano.

Ginger Shortbread

Martha Stewart's recipe for ginger shortbread is a perfect gift for those who like their sweets with a little kick. Too spicy for my tastes... I made this shortbread with my sister, Liddy, in mind. She recommends serving it with a good, strong cup of coffee.

Ginger Shortbread

1 cup unsalted butter, room temperature
2 cups all-purpose flour
3/4 teaspoon coarse salt
1/2 cup granulated sugar
2 teaspoons ground ginger
1/2 teaspoon white pepper
3/4 cup crystallized ginger, chopped
1 tablespoon sanding or granulated sugar

Preheat oven to 325 degrees. Butter a 8 1/2-inch round cake or springform pan. Sift together flour, salt, ginger and white pepper.

Using a stand mixer, cream the butter until fluffy, approximately 3 to 5 minutes. Add sugar and continue to beat until mixture is very light in color, about 2 minutes. Scrape down sides if necessary. Stir in 1/2 cup crystallized ginger.

Slowly add flour mixture. Beat on low until the dough is just incorporated.

Pat dough into prepared pan and prick evenly with a fork. Sprinkle top with remaining 1/4 cup crystallized ginger and tablespoon of sugar.

Bake until firm and beginning to color, approximately 30 to 35 minutes. Cool completely before cutting into wedges.

Mustard Pork Chops

You don't have to spend hours in the kitchen to prepare a guest-worthy meal. This recipe, adapted from Nigella Lawson's Nigella Express, is proof. These chops go perfectly with steamed vegetables and egg noodles, or gnocchi, which is what Ms. Lawson serves them with. I use sparkling instead of hard cider, but this would be equally, if not more, delicious made with white wine.

Mustard Pork Chops

3 to 4 center cut pork chops
1 tablespoon extra virgin olive oil
1/2 cup sparkling apple cider
1 tablespoon Dijon or whole-grain mustard
1/3 cup heavy cream
Grill seasoning or salt and pepper to taste

Season the pork chops liberally.

Heat olive oil in a large saute pan over medium-high heat. Add the pork chops, cooking each side approximately 7 minutes, or until the pork reaches an internal temperature of 160 degrees.

Remove pork to a plate and cover with aluminum foil to keep warm.

Pour cider in to deglaze the pan. Cook slightly before adding in the mustard and cream. Continue cooking 1 to 2 minutes to reduce mixture. Pour over pork chops and serve.

Pasta with Ricotta & Broccoli

I originally bought Cooking Rocks by Rachael Ray for my daughter. I seem to get much more use out of it, though. One of my favorite recipes is Pasta, Cheese and Trees My Mama's Way. I like to steam the broccoli in broth before adding the ricotta, rather than boiling it separately, since it has so much more flavor. The broth also creates a lovely, creamy sauce for the pasta. If your kids aren't big on garlic, simply grate it over the broccoli just before adding the broth (to prevent burning) and no one will be the wiser.

Pasta with Ricotta & Broccoli

1 lb. broccoli crowns
1 lb. penne or rigatoni
1 tablespoon extra virgin olive oil
2 tablespoons butter
2 cloves garlic, thinly sliced
1/2 to 3/4 cup low-sodium chicken broth
1 cup whole milk ricotta (or more to taste)
1/2 cup Parmesan, freshly grated
salt and black pepper to taste

Bring a large pot of water to boil; add a handful of kosher salt. Stir in pasta and cook until al dente.

Meanwhile, heat olive oil and butter over medium high heat in a large saute pan. Break the broccoli down into smaller florets and add to pan. Stir fry for 1 to 2 minutes. Add garlic. Pour the broth in, raise the heat and cook until broccoli is crisp tender, about 5 minutes. Reduce heat to low and stir in ricotta cheese.

Drain pasta and add to broccoli and ricotta mixture. Season with salt and pepper to taste and serve with Parmesan.