If using chicken with bones, get a large pot, fill it with water, put the chicken inside and bring it to a boil. After "scum" rises to the surface, pour out the water and rinse the chicken.

Put the chicken and all of the ingredients into the pot, except the water. Stir everything around until the vegetables and the chicken are completely coated with the seasonings. Put in enough water to go about a third of the way up to the chicken.

Bring to a boil, cover and simmer until the potatoes are tender. If the pot looks a little dry during the cooking phase, add a little more water. After 30 minutes the stew should be tested and corrected for seasonings.

Serve with rice on the side.

Yorakar (Vulcan Cracked Wheat and Vegetable Salad)

Sting

• 2 cups water
• 1 cup cracked quadrotriticale (Bulgur cracked wheat may be used instead)
• 1 medium cucumber
• 6 green/spring onions
• 2 tomatoes
• 1/2 cup finely chopped parsley
• 12 fresh mint leaves
  or
• 1/2 green pepper, chopped
• 1 tsp salt
• 1/4 tsp pepper
• 4 tbsp lemon juice
  or
• 3 tbsp wine vinegar
• 1/3 cup olive oil

Bring 2 cups water to a boil in the saucepan and slowly pour in the quadrotriticale (or bulgur) so that the water keeps on boiling. Reduce the heat and simmer with the lid on for about 10 minutes, or until the water is all absorbed. Then take off the lid and cook for a few minutes more, stirring constantly, to dry it out a bit. Spread it on the sides and bottom of a large salad bowl so it can cool more quickly and put it in the refrigerator to chill it.

Meanwhile peel and dice the cucumber, discarding the seeded center part if it is not firm. Clean and slice the green onions into 1/8" pieces, including abut 3" of the green tops. Cut the core out of the tomatoes and cut them into 1/2" chunks. Wash and chop the parsley. Chop the mint or the pepper, if you are using one of them.

When the wheat is cool, break it up with a fork until it is loose and there are no chunks more than 1/2" in size. Add the vegetables to it and mix, then add the salt and pepper, lemon juice (or vinegar), and the olive oil. Mix again thoroughly.

Note:

It is traditional to add mint or green pepper to only a part of the salad when the host is not sure of all his guests' preferences.

Serves 6.

Hot Broccoli Dip

Yfandes

• 6 oz Pepper-Jack Cheese
• 10 oz chopped broccoli
• 1/2 Cup chopped celery
• 1/2 Cup chopped onion
• 2 Tablespoons butter or margarine
• 1 Tablespoon Worchestershire sauce
• 5 splashes Tabasco sauce
• 1 can Cream of Mushroom soup
• 1 bag Frito Scoops

Grate pepper-jack cheese. Prepare broccoli as directed on box, or steam if fresh. Saute celery and onions in margarine until soft. Add soup, cheese, and stir until melted. Add Worchestershire sauce and Tabasco sauce. Serve hot with Fritos.

This keeps warm very well in a crock pot on low setting.

Basic Creamed Corn

• 3 tb Butter or margarine
• 3 tb Flour
• 1 1/2 c Warmed lowfat milk, whole milk or light cream
• 3 c Fresh corn kernels, cut from about 5 ears of corn
• Salt to taste
• White pepper to taste

Melt butter, stir in flour. Add milk slowly, stirring with whisk until completely blended, thickened and gently bubbling. Add kernels and simmer about 3 minutes. Season with salt and white pepper.

Although any variety of fresh corn will do, white, thin-skinned kernels make a superb creamed vegetable dish.

Suggestion:
Leftover Creamed Corn, when pureed in a blender or food processor, makes a quick sauce for shrimp, scallops or crab. Mix cooked seafood into corn sauce, simmer gently and spoon over a toasted English muffin.

Variations:
For variety, add chopped chives, julienne red pepper strips, julienne green pepper strips, shredded carrot, sauteed button mushrooms, pn Curry powder, or crumbled bacon.

Stuffed Potato Boats

• 2 medium potatoes
• 2 tbsp Milk
• 1 egg
• 2 tbsp grated parmesan cheese
• 1 tbsp dijon mustard
• 1 10 oz pkg frozen chopped broccoli, thawed, drained and squeezed dry
• 1 green onion, minced
• 1/4 tsp Thyme leaves

Scrub potatoes and prick with fork. Bake at 375F for 1 hour or until tender.

Cut each potato in half, lengthwise. Scoop out pulp, leaving 1/4-inch shell. Place potato shells in baking dish, set aside.

Beat pulp with milk, egg, cheese and mustard until smooth. Stir in remaining ingredients.

Mound filling into shells, and return potatoes to oven. Bake for 20 minutes or until hot.

Mustard-Maple Mayonnaise

Curry

• 1 cup reduced fat mayonnaise
• 1/4 cup whole grain Dijon mustard (with seeds)
• 1/4 cup pure maple syrup
• 2 teaspoons prepared horseradish

Combine mayonnaise, mustard, maple syrup, and horseradish in a small bowl and whisk well to blend. Serve cold. Makes 1 1/2 cups.

Variations:
This can also be used to make chicken salad.
Add sliced apples, pecans, and celery, for a different flavour.

Peanut Cream French Fries

• 2 (9 oz.) pkgs. french fried potatoes (any style), frozen
• 1 onion, chopped
• 1/2 clove garlic, crushed or finely chopped
• 2 tbsp butter or margarine
• 1 tbsp flour
• 3/4 tsp salt
• 1/4 tsp pepper
• 1 cup light cream (half and half)
• 1/4 cup Peanut Butter, chunky style
• 1 hard boiled egg, warm & chopped

Melt butter in a large heavy skillet. Add potatoes, onion and garlic. Cook over low heat until the onion is tender, stirring occasionally.

Combine the flour, salt and pepper, sprinkle over the potato mixture and stir gently.

Combine the cream and peanut butter, stir until blended. Add the cream & peanut butter to the potato mixture. Stir gently until slightly thickened. Turn into a serving dish and sprinkle with the chopped egg.

Serves 4.

Bahama Brunch Potatoes

• 2 cups potatoes, thinly sliced
• 2 tbs butter
• 3/4 cup half and half cream
• 2 eggs
• Salt, pepper, and nutmeg, to taste
• 2 tbs parsley, chopped

Preheat oven to 350°. In saucepan cook potatoes in boiling water about 5 minutes, until almost tender. Drain & pat dry.

Arrange a layer of potato slices over bottom of well-buttered 3-cup oven proof dish. Sprinkle with salt, pepper and nutmeg, and dot with some of the butter. Continue layering potatoes with seasonings and butter until all of the potatoes are used.

In bowl beat milk and eggs, pour over potatoes. Bake for 25 to 30 minutes until potatoes are tender and custard mixture is just set but still soft. Sprinkle with chopped parsley, and serve warm.

Serves 2.

German Potato Pancakes

• 2 cups potatoes, coarsely grated
• 2 eggs, beaten
• 1 1/4 tbsp flour
• 1/2 tsp parsley, chopped
• 2 tsp onion, grated
• 1 tsp salt
• 1/2 tsp black pepper

Combine potatoes with eggs. Stir flour and salt then add to the potato mixture with chopped parsley, grated onion and pepper.

Heat 1/4-inch oil in a heavy skillet. Place large spoonfull of potato mixture in the skillet. Form in circle 1/2-inch thick and 3-inches in diameter. Brown, then turn and cook other side until golden.

Serve with Apple sauce.

Cajun Potatoes

• 2 lbs potatoes, sliced
• 2 cloves garlic, crushed
• 1 large onion, diced
• 1 large bell pepper, diced
• 1 to 2 bunches green/spring onions, diced
• 2 to 3 stalks celery, finely diced
• 1 pound ring smoked sausage, sliced
• Cayenne pepper
• Salt & Pepper

Grease a casserole dish. Layer with potatoes slices. Sprinkle with cayenne pepper and salt.

Mix remaining ingredients in bowl and addsalt and black pepper. Use half of that over your potatoes. Arrange sausage over that, repeat.

Cover with foil and poke single hole in top, to vent. Bake at 300 degrees to 350 degrees for 1 1/2 hours.

Serves 8 to 10.

Thanksgiving Mashed Potatoes

• 3 lbs potatoes, (12 medium)
• 1/4 cup butter, room temperature
• 1/2 cup sour cream
• 1/4 cup onions, finely chopped
• 1 tbsp salt
• 8 oz cream cheese, room temperature
• 1/2 cup milk
• 2 eggs
• Dash of pepper

Mash cooked potatoes. Add cream cheese and butter gradually until blended.

Add milk, onions and slightly beaten eggs to sour cream. Add this mixture to potatoes.

Place in greased 9 x 13-inch casserole dish and refrigerate overnight. Bake at 350 degrees for 45 minutes or lightly browned.

Serves 10 to 12.

German Mashed Potatoes

• 3 lbs potatoes, (12 medium)
• 1/4 cup butter, room temperature
• Salt and pepper
• 16 oz sauerkraut
• 1 lb German sausage

Prepare and mash potatoes as usual. Add salt, pepper and butter to taste. Drain sauerkraut and mix into mashed potatoes.

Place in greased 9 x 13-inch casserole dish. Top with slices of link German sausage. Bake at 350 degrees until sausage becomes juicy.

Serves 10 to 12.

Chicken Fried Rice

Rillaith

This is a recipe sent to me by Dizzy/Darren Moore.

Ingredients:

• Rice
• Chicken Breasts (usually 2 will be enough for 3 people)
• Diced Bacon (You can get this is packs like chicken roll, or as bacon steak and cut them up, but don't use gammon)
• eggs (The number depends on how much egg you want in your rice. 3 is good)
• frozen garden peas, amount to taste, usually about half a bowl.
• Salt
• Pepper
• Chinese Five Spice
• Basil
• Light Soy Sauce
• Dark Soy Sauce
• Nip of Brandy

Method:

Defrost peas in a bowl. Boil enough rice for the amount of people you wish to serve. Drain and rinse off any starch and leave it for about an hour to dry off. Occasionally stir it.

Break the eggs into a bowl and beat them up. Place enough oil to cover the bottom of a frying pan and put it on a high setting on your cooker. When hot add the egg as if you were making an omelette nut use a spatula to break the omelette up while it is being formed. This is an easy way to make the scrambled egg and means that it is easy to clean the pans. Then place in a bowl.

Take the chicken breast and cut these into long thin strips, and place it in a bowl. Open the packet of diced bacon, if it is not diced bacon then cut it up and place in another bowl.

Take a frying pan, preferably non-stick and just cover the bottom with oil, Fry the chicken until it is no longer pink but is a white and starting to go golden brown, then add the bacon and turn the temperature down a bit. Stir gently for about 2 minutes.

Add the peas and egg. Lightly sprinkle five spices and basil over this and add salt and pepper to taste. Sprinkle about 2 teaspoons of brandy over this mixture and fry for an extra 2 minutes. When this looks right turn the heat off.

Cover the bottom and the sides of a non-stick wok with oil. Put the now dry rice in and add 3 splashes of light soy sauce and 1 splash of dark soy sauce and then stir this on a medium temperature, making sure not to let the rice stick. Now add the other fried ingredients at your leisure and then simply fry. Add more spices to taste until it's ready.

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Cakes, Desserts, Cookies, and Sweet Stuff

Index | Soups | Main Courses | Side Dishes | Drinks

Fresh Apple Coffee Cake

Sting

• 1/2 cup butter, softened
• 1/2 teaspoon salt
• 2 cups sugar
• 5 cups peeled and chopped apples
• 4 eggs
• 1 teaspoon vanilla extract
• 2 cups flour
• 1 1/2 teaspoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon

Preheat oven to 350 degrees F. Beat the butter at medium speed and gradually add the 2 cups sugar beating until soft and fluffy. Add the eggs one at a time, beating well after each addition. Combine the flour, baking powder, and salt. Add the flour mixture to the creamed mixture and beat until combined. Stir in the apple and vanilla then spoon batter into a greased and floured 13 X 9 X 2 inch pan. Combine remaining sugar and cinnamon and sprinkle over batter. Bake at 350 for 45 minutes or until a wooden pick inserted in the center comes out clean.

I have substituted about two egg whites each for some of the eggs to make this a bit healthier and found it does not affect the taste in the least. The original recipe calls for 6 eggs and has a more spongy texture that I didn't much like, it comes out more "cakey" with 4.

Jungle Bars

Newt

Into the bottom of that you put a graham cracker "crust" (about 0.5cm or 1/4inches). The crust is made by mixing graham cracker crumbs and melted butter (in a separate dish I suppose) .. You want a consistency that can be shaped (i.e. not sandy cracker crumbs and not a soupy butter mixture.) Press the graham crackers and butter mixture into the bottom of the pan.

Now mix together:

• 1 cup chocolate chips
• 1 cup nuts (or raisins for dolts like me that die if they eat nuts)
• 1 cup coconut

Pour one can condensed milk over the whole thing (I'll hope that the size of a can of condensed milk is globally standard .. we only have one size here).

Bake at 350F for 25 mins or until the condensed milk is brown and bubbling. Let cool, eat and get fat! Woo!

Giant Pizzazz Cookie

Illiane

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup (2 sticks) butter or margarine
• 1/2 cup firmly packed light brown sugar
• 1 teaspoon vanilla extract
• 1/2 cup caramel ice-cream-topping
• 1 cup M&M's Semi-sweet OR Milk Chocolate Baking Bits
• 3/4 cup shredded coconut
• 1/2 cup dry roasted peanuts

Preheat oven to 350 F.

In a bowl, combine flour and baking soda; set aside. Cream butter, sugar and vanilla until light and fluffy; add flour mixture just until blended. DOUGH WILL BE CRUMBLY. Pat dough evenly into greased 12-inch round pizza pan (a 13 x 9 inch pan can be substituted). Prick crust with a fork. Bake 15 - 16 minutes or until firm. Spread warm crust evenly with caramel topping. Combine M&M's Chocolate Baking Bits, coconut and nuts. Sprinkle mixture evenly over caramel topping; pat down lightly. Continue to bake an additional 5 minutes, or just until coconut begins to turn golden. Cool completely before cutting into wedges. Store in tightly covered container. Makes 16 wedges.

Chocolate Berry Squares

Illiane

Ingredients:

• 1 cup (2 sticks) butter or margarine, softened
• 1/2 cup granulated sugar
• 1/2 cup firmly packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 1 12-ounce package (1 3/4 cups) M&M's Semi-Sweet Chocolate Baking Bits
• 1/2 cup seedless red raspberry jam

Preheat oven to 350 F

Line a 13 x 9-inch baking pan with aluminum foil, extending it 1-inch beyond each end of the pan. In a mixing bowl, cream butter and sugars until light and fluffy; add egg and vanilla. Combine flour, baking soda and salt; add to creamed mixture until blended. By hand, stir in the M&M's. Reserve 1 cup dough; spread remaining dough into prepared pan. Spread jam evenly over top of dough to within 1/2-inch of edges. Drop reserved dough by teaspoonfuls randomly over the jam. Bake 30 - 35 minutes or until light golden brown. Cool completely in pan. Remove by lifting foil; cut into squares. Store in tightly covered container. Makes 40 squares.

Chocolate Oat Melties

Illiane

Ingredients:

• 1 cup (2 sticks) butter or margarine
• 1 cup firmly packed light brown sugar
• 1 tablespoon freshly grated orange peel
• 2 cups quick-cooking oats
• 1 cup all-purpose flour
• 1 12-ounce package (1 3/4 cups) M&M's Semi-Sweet OR Milk Chocolate Baking Bits

Preheat oven to 350 F

In a bowl beat butter, sugar and orange peel until light and fluffy. Add oatmeal and flour; mix until well blended. Stir in M&M's. Shape dough into 1.5-inch balls; place about 2 inches apart on ungreased cookie sheet. Press balls very lightly (the DOUGH not.. oh never mind) to flatten using the bottom of a glass. Bake 12-14 minutes or until golden around edges. Cool 10 minutes on cookie sheet before transferring to plate. Store in tightly covered container. Makes about 3 dozen cookies.

Chocolate Nut Biscotti

Illiane

Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 cup (1 stick) butter or margarine
• 1 cup granulated sugar
• 1 large egg
• 1 cup M&M's Semi-Sweet OR Milk chocolate Baking Bits
• 3/4 cup chopped nuts

Preheat oven to 350F.

In a bowl combine flour, cinnamon, baking soda and baking powder; set aside. In a medium bowl, cream together butter and sugar; add egg and mix well. Blend in flour mixture. Stir in M&M's and nuts (the CHOPPED nuts not.. oh never mind).

Divide dough in half. With floured hands, shape each portion of dough into a 2 x 12-inch log and place on a greased cookie sheet about 4 inches apart. Bake 25-27 minutes or until firm. Remove pan from oven and cool logs for 30 - 40 minutes. Slice each log into 12 pieces, and place cut side down on cookie sheet. Bake for 10 more minutes. (For a softer biscotti, omit second baking.) Cool biscotti completely on a rack before serving. Makes 24 pieces.

Chocolate Pecan Shortbread

Illiane

Ingredients:

• 1 cup (2 sticks) butter, softened
• 1/4 cup granulated sugar
• 1/4 cup firmly packed light brown sugar
• 1/2 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 cup coarsely chopped pecans
• 1 12-ounce package (1 3/4 cups) M&M's Semi-sweet Chocolate Baking Bits, divided
• 1 to 2 tablespoons milk

Preheat oven to 375F (350F for glass pan).

Cream butter and sugars until light and fluffy; blend in vanilla. Add flour and mix only until blended; DOUGH WILL BE STIFF (ahem. they DID say the dough). Stir in pecans and 1 cup M&M's. Press dough into 13 x 9-inch pan. Sprinkle top with 1/3 cup M&M's; press lightly into dough. Bake 18 - 20 minutes or until light golden brown. Cool completely. Drizzle with CHOCOLATE GLAZE (recipe follows). Cut into bars. Makes 24 bars.

Chocolate Glaze

Marbled Mocha Drops

Illiane

Ingredients:

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) butter or margarine, softened
• 2/3 cup granulated sugar
• 2/3 cup firmly packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 tablespoons instant coffee granules, dissolved in 1 tablespoon water
• 3/4 coarsely chopped nuts
• 1/4 cup unsweetened cocoa powder
• 1 12-ounce package (1 3/4 cups) M&M's Semi-Sweet Chocolate Baking Bits

Preheat oven to 350 F.

In a small bowl, combine flour, baking soda and salt; set aside. In a mixing bowl, cream together butter and sugars until light and fluffy; add egg, vanilla and dissolved coffee granules. Blend in flour mixture and nuts. Remove half the dough to a small bowl; set aside. To the dough remaining in the mixing bowl, blend in cocoa powder. By hand, stir in the M&M's into the two doughs, using half for each. Combine the two doughs by folding together just enough to marbleize, about 4 strokes. Drop by heaping tablespoonfuls about 2 inches apart onto ungreased cookie sheets. Bake 10-12 minutes just until set; DO NOT OVER-BAKE. Cool 1 minute on cookie sheet; remove to wire rack until completely cooled. Store in tightly covered container. Makes about 2.5 dozen cookies.

Jumbles

Illiane

Ingredients:

• 1/2 cup (1 stick) butter or margarine
• 1/2 cup granulated sugar
• 1/4 cup firmly packed light brown sugar
• 1 large egg
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 12-ounce package (1 3/4 cups) M&M's Semi-sweet or Milk Chocolate Baking Bits
• 1 cup raisins
• 1 cup chopped nuts

Preheat oven to 350 F.

In a bowl beat butter and sugars until light and fluffy; add egg. Combine flour and baking soda; blend into creamed mixture. Stir in M&M's, raisins and nuts. Drop rounded tablespoonfuls of dough (1 1/2-inch balls) about 2 inches apart onto greased cookie sheets. Bake 13 - 15 minutes. Cool 2-3 minutes on cookie sheets before transferring to wire racks to cool thoroughly. Store in tightly covered container. Makes about 32 cookies.

Rainbow Blondies

Illiane

Ingredients:

• 1 cup (2 sticks) butter or margarine
• 1 1/2 cups firmly packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 12-ounce package (1 3/4 cups) M&M's Semi-Sweet OR Milk Chocolate Baking Bits
• 1 cup chopped walnuts or pecans

Preheat oven to 350 F (325 F for glass pan).

Cream butter and sugar until light and fluffy; add egg and vanilla extract. Combine flour and baking soda; add to creamed mixture just until combined. Dough will be stiff (huh-huh huh-huh Hey Beavis he said *strangled erk*) Stir in M&M's and nuts (huh-huh huh-huh Hey *strangled erk #2*). Spread dough into a greased 13 x 9-inch baking pan. Bake 30-35 minutes or until wooden pick inserted in center comes out slightly moist with crumbs. Cool completely before cutting. Store in tightly covered container. Makes 32 bars.

Double Chocolate Fantasy Bars

Illiane

Ingredients:

• 1/3 cup butter or margarine, melted
• 2 cups chocolate cookies crumbs
• 1 14-ounce can sweetened, condensed milk
• 1 12-ounce package (1 3/4 cups) M&M's Semi-Sweet Chocolate Baking Bits
• 1 cup shredded coconut
• 1 cup chopped walnuts or pecans

Preheat oven to 350 F (325 F for glass pan).

In a bowl combine butter and cookie crumbs; press mixture into the bottom of a 13 x 9-inch baking pan. Pour sweetened condensed milk evenly over the crumbs. Combine the M&M's, coconuts and nuts. Sprinkle mixture evenly over condensed milk; press in lightly. Bake 25-30 minutes or until set. Cool completely before cutting. Store in tightly covered container. Makes 32 bars.

Low Fat Brownies

Illiane

Ingredients:

• 1/2 cup cake flour, sifted
• 1/2 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 2 egg whites
• 1 large egg
• 3/4 cup granulated sugar
• 6 tablespoons unsweetened applesauce
• 2 tablespoons vegetable oil
• 1 1/2 teaspoons vanilla extract
• 1 tablespoon chopped walnuts (Optional)

Preheat oven to 350 F. Spray an 8-inch square baking pan with vegetable cooking spray and set aside.

In a medium bowl, combine flour, cocoa, and salt. Mix well. In a large bowl, whisk together egg whites, egg, sugar, applesauce, oil, and vanilla. Stir in flour mixture until just blended; do not overmix. Pour batter into prepared pan; sprinkle with walnuts.

Bake until just set and a toothpick inserted in center comes out clean, about 25 minutes.

Place pan on a wire rack and cool for at least 15 minutes. Cut brownies into squares and place on a serving plate.

Variation:
For slightly chewier brownies, replace the 1/2 cup of cake flour with 7 tablespoons of all-purpose flour. Sifting is not necessary. Proceed with the recipe as directed. Also, instead of walnuts, try sprinkling brownie batter with chopped pecans or almonds.

Tip:
For extra-easy cleanup, line an 8-inch square baking pan with a large sheet of waxed paper, letting paper overhang the edges of the pan by 1 inch, before pouring in the brownie batter. Spraying the pan with vegetable cooking spray is not necessary. Bake and cool brownies as directed, then simply lift them out of the pan by grasping the edges of the waxed paper.

Chocolate and Kahlua Cheesecake

Bugsy

• 175g Plain chocolate digestives
• 75g butter
• 100g plain chocolate
• 2 tablespoon Kahlua (minimum)
• 2 eggs
• 100g sugar (brown is best)
• 350g cream cheese
• 2 tablespoons cornflour (or plain at a pinch)

Crush the biscuit. Melt butter. Mix with the crushed biscuit. (To make this really interesting you could add certain illegal substances to the butter at this point). Press into bottom of tin (7inch base, pref. loose bottom. You should of course have already oiled this) put this into fridge so it sets.

Melt chocolate (microwave or bowl over hot water) when melted stir in Kahlua. Beat together eggs and sugar till thick, add cream cheese and beat some more. Add chocolate and cornflour. Pour into tin and bake at gas 3 (160C) for about 1 hour until set. Let it cool before you eat it.

This recipe is even better if you add things to the cheesecake mix before you cook it, strawberries, M&Ms, chocolate drops, pralines etc all work well. I often use this as a birthday cake for my friends.

Covered with thickly whipped cream with a hint of Kahlua and loads of grated chocolate it looks as good as it tastes. You can vary this recipe by using different liqueurs, cherry brandy works well so does creme de menthe.

Vietnamese Coffee

Ingredients:

• 2 tb Sweetened Condensed Milk
• 6 oz Strong Black Coffee

In restaurants and cafe, dark-roast coffee is brewed in an individual drip pot that sits on top of a glass, slowly dripping into sweet milk. It takes a good 10 to 15 minutes for the water to finish dripping through, and the coffee is sipped at an equally leisurely pace. Both the coffee and the pots are available in Southeast Asian markets, but any type of coffee and any brew- method that produces a strong, rich-tasting cup will do.

Place the milk in the bottom of an 8 ounce glass. Carefully pour in coffee, trying not to disturb the layer of milk. Stir milk up from bottom and sip coffee. There will probably be some milk left in the bottom of the glass when you are finished.

Makes 1 serving.

Variation:
This coffee may also be served iced. Add ice cubes on top of the sweet milk and proceed as above.

Apple Lemon Bread

Sting

• 1/4 cup butter
• 3/4 cup sugar
• 2 beaten eggs
• 2 cups flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 2 cups apples, peeled, cored, and grated
• 2 lemons, zested

Preheat oven to 350 degrees. Butter or grease a loaf pan. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs until blended. Mix the flour, baking powder, baking soda, and salt together and add to the creamed mixture alternately with the grated apple. Add the lemon zest and mix until well blended. Spoon into the loaf pan and bake for 50-55 minutes. Remove from the pan and cool on a rack.

Divinity

Sting

• 2 1/2 cups sugar
• 1/2 cup water
• 1/2 cup light corn syrup
• 2 large egg whites
• 1 tsp vanilla extract
• 1 cup chopped pecan nuts

Combine sugar, water, and corn syrup in a 3-quart saucepan; cook over low heat, stirring gently, until sugar dissolves. Cover and cook over medium heat 2-3 minutes to wash down sugar crystals from sides of pan. Uncover and cook over medium heat, without stirring, to hard ball stage (260 degrees F). It will be boiling rapidly for about ten minutes to reach this temperature. Remove from heat.

Beat egg whites (at room temperature) in a large mixing bowl until stiff peaks form. Pour hot sugar mixture in a very thin stream over egg whites while beating constantly at high speed of an electric mixer. Add vanilla, and continue beating just until mixture begins to hold its shape (3-4 minutes). Stir in pecans and drop by rounded spoonfuls onto wax paper working quickly. Let cool until set.

Hawaiian Banana Nut Bread

Sting

• 3 cups all-purpose flour
• 7/8 tsp salt
• 1 1/8 tsp baking soda
• 2 cups sugar
• 1 1/8 tablespoons cinnamon
• 1 cup chopped mixed nuts
• 3 beaten eggs
• 1 cup vegetable oil
• 2 cups mashed bananas
• 8 ounces pineapple bits in juice, drained
• 2 1/8 teaspoons vanilla flavouring

Combine first five ingredients; stir in nuts. Combine remaining ingredients and add to flour mixture, stir just until moist. Spoon into two greased and floured pans. Bake at 350 degrees F for one hour and 10 minutes. Cool ten minutes, remove from pan and cool completely.

Pink Stuff

Sting

• 1 package strawberry Jell-O
• 2 cups whipped cream
• 2 cups cottage cheese
• 10 oz pineapple chunks in juice, drained and chopped
• 1 cup nuts, finely chopped

Prepare Jell-O as directed and add pineapple before cooling. Cool until mixture just begins to solidify then add remaining ingredients and return to refrigerator until thoroughly chilled.

Death By Chocolate, Version 1

There seem to be many recipes with the label Death By Chocolate, but this one has been my favourite, introduced to me by Dan Bower and Tim Dailey. Tim was the usual cook for the recipe on our Sunday night dinners we used to have in Troy.

Ingredients:

• 24 oz. semi-sweet chocolate
• 2 quarters unsalted butter
• 2/3 cups heavy or double cream
• 6 whole extra large eggs

Beat the eggs whole until they are fluffy (like a meringue). Slowly fold the melted butter and chocolate into the eggs. Place the mixture into the spring form pan. Place the pan in a larger pan partly filled with warm water.

Bake at 425 degrees Fahrenheit for 5 minutes. Cover with foil and bake at 425 degrees Fahrenheit for another 10 minutes.

Pour on topping. Refrigerate. Serve.

Chocolate Topping for Death By Chocolate

Test the topping by stirring. It is ready when a drop "mounds" before disappearing into the rest. If it is too thick - thin with warm liqueur. If it is too thin, add more chocolate, re-heat and test it again.

Death By Chocolate, Version 2

Cocoa Meringue

• 4 egg whites
• 1/8 tsp. cream of tartar
• 1/8 tsp. salt
• 1 1/4 cups granulated sugar
• 2 tbs. unsweetened cocoa, sifted
• 1 tbs. cornstarch

Chocolate Mousse

• 6 oz semisweet chocolate, broken into 1/2 oz pieces
• 1 1/2 cups heavy cream
• 3 egg whites
• 2 tbs. granulated sugar

Chocolate Brownie Layer

• 1 tsp. unsalted butter
• 1 tsp. all purpose flour
• Simply the Best Chocolate Brownie, uncooked

Chocolate Ganache

• 1 1/2 cups heavy cream
• 3 tbs. unsalted butter
• 22 oz semisweet chocolate, broken into 1/2 oz pieces

Mocha Mousse

• 14 oz semisweet chocolate, broken into 1/2 oz pieces
• 4 oz unsweetened chocolate, broken into 1/2 oz pieces
• 1/2 cup water
• 4 tbs. instant coffee
• 2 tbs. cocoa, sifted
• 5 egg whites
• 2 tbs. granulated sugar
• 1/4 cup heavy cream
• Mocha Rum Sauce

Preheat the oven to 225 degrees Fahrenheit.

Using a 9-inch cake circle as a guide, trace a circle with a pencil on a sheet of parchment paper cut to fit a baking sheet. Turn the paper over and, with trace mark down, place on a baking sheet.

To prepare the cocoa meringue, place 4 egg whites, the cream of tartar, and salt in the bowl of an electric mixer fitted with a balloon whip. Whisk on high until soft peaks form, about 45 to 50 seconds. Gradually add 1 cup sugar while continuing to whisk on high. Whisk until stiff, about 1 1/2 minutes. Remove the bowl from the mixer and use a rubber spatula to fold in and thoroughly combine the remaining 1/4 cup sugar, 2 tablespoons cocoa, and the cornstarch. Fill a pastry bag (with no tip) with the cocoa meringue. Fill the traced parchment circle with meringue: start in the center and pipe a 3/4 inch wide spiral towards the outside of the circle.

Place the meringue in the preheated oven and bake for 15 minutes. Lower the oven temperature to 200 degrees Fahrenheit and bake for 2 hours and 45 minutes. Remove from the oven and allow to cool for 45 minutes before handling. Raise the oven temperature to 325 degrees Fahrenheit.

While the meringue is baking, prepare the chocolate mousse. Heat 1 inch of water in the bottom half of a double boiler over medium heat. Place 6 ounces semisweet chocolate in the top half of the double boiler. Tightly cover the top with film wrap. Allow the chocolate to melt slowly, about 9 to 10 minutes. Remove from the heat and stir until smooth. Keep at room temperature until needed.

Place 1 1/2 cups heavy cream in the well-chilled bowl of an electric mixer fitted with a well-chilled balloon whip. Whisk on high until peaks form, about 1 minute. Set aside.

Whisk 3 egg whites in a large stainless steel bowl, until soft peaks form, about 3 minutes. Add 2 tablespoons sugar and continue to whisk until stiff peaks form, about 2 to 2 1/2 minutes. Add a quarter of the whipped cream to the chocolate and whisk quickly, vigorously, and thoroughly, then add to the egg whites. Now add the remaining whipped cream. Fold all together gently but thoroughly. Refrigerate the chocolate mousse until needed.

To prepare the chocolate brownie layer, coat a 9 x 1 1/2 inch cake pan with 1 teaspoon of butter. Flour the pan with 1 teaspoon of flour, shaking out the excess. Pour the Simply the Best Brownie batter into the prepared cake pan, spreading evenly. Place the pan in the preheated oven and bake the brownie until a toothpick inserted in the center comes out clean, about 30 minutes.

Remove the brownie from the oven and allow to cool in the pan at room temperature for 5 minutes. Turn out onto a cake circle and refrigerate for 15 to 20 minutes. Remove the brownie from the refrigerator and cut in half horizontally. Keep the brownie at room temperature until needed.

To prepare the ganache, heat 1 1/2 cups heavy cream and 3 tablespoons butter in a 2 1/2 quart saucepan over medium-high heat. Bring to a boil. Place 22 ounces of semisweet chocolate in a stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Keep at room temperature until needed.

To prepare the mocha mousse, heat 1 inch of water in the bottom half of the double boiler over medium-high heat. Place 14 ounces of semisweet chocolate, 4 ounces unsweetened chocolate, the water, instant coffee, and 2 tablespoons cocoa in the top half of the double boiler. Tightly cover the top with film wrap. Heat for 6 to 7 minutes, remove the film wrap, and stir the mixture until smooth. Keep at room temperature until needed.

Place 5 egg whites in the bowl of an electric mixer fitted with a balloon whip. Whisk on high until soft peaks form, about 1 minute. Continue to whisk while gradually adding 2 tablespoons sugar. Whisk until stiff, about 30 seconds.

Whip 3/4 cup heavy cream in a well-chilled stainless steel bowl until stiff. Fold 1/4 of the egg whites into the melted chocolate mixture, then fold in the whipped cream. Now fold in the remaining egg whites. Keep the mocha mousse at room temperature.

To assemble Death By Chocolate, place a closed 9x3 inch springform pan on a baking sheet. Set the top half of the chocolate brownie inside the pan, top side up. Ladle 1 1/2 cups of ganache into the pan over the chocolate brownie. Trim the cocoa meringue with a serrated knife so that it will fit tightly into the pan. Place the trimmed cocoa meringue, top side up, inside the pan on top of the ganache, pressing down gently on the cocoa meringue to eliminate air pockets.

Spoon the mocha mousse on top of the cocoa meringue, spreading evenly. Place the remaining chocolate brownie half, bottom side up, on top of the mocha mousse. Chill the cake in the freezer for 30 minutes or refrigerate for 1 hour.

Remove the cake from the freezer and cut around the edges to release from the springform pan. Pour the remaining ganache over the cake and use a cake spatula to spread the ganache evenly over the top of sides of the cake. Refrigerate the cake for 10 to 15 minutes to set the ganache.

Fill a pastry bag fitted with a large star tip with the chocolate mousse. Pipe a circle of stars (each touching the other) along the outside edge of the top of the cake. Continue to pipe out circles of stars until the top of the cake is covered. Refrigerate the Death By Chocolate for at least 4 hours, and preferably 12 hours, before cutting and serving.

Prepare the Mocha Rum Sauce (the sauce can be prepared just prior to service or several hours in advance). To serve, cut the Death By Chocolate into the desired number of servings. Heat the blade of a serrated slice under hot running water before slicing into the cake. Repeat this procedure after cutting each slice. Before placing the cake slice on the 10 inch diameter plates, flood the base of each plate with 3 to 4 tablespoons Mocha Rum Sauce, then place a piece of Death By Chocolate in the center of each plate.

Serve immediately.

Simply the Best Chocolate Brownies

Ingredients:

• 4 tbs. unsalted butter
• 1/4 cup all purpose flour
• 2 tbs. unsweetened cocoa
• 1 tsp. baking powder
• 1/2 tsp. salt
• 3 oz unsweetened chocolate, broken into 1/2 oz pieces
• 2 oz semisweet chocolate, broken into 1/2 oz pieces
• 3 eggs
• 1 cup granulated sugar
• 1 tsp. pure vanilla extract
• 1/4 cup sour cream

Sift together the 1/4 cup flour, cocoa, baking powder, and salt onto the waxed paper. Set aside.

Heat 1 inch of water in the bottom half of a double boiler over medium-high heat. Place the 3 ounces unsweetened chocolate, 4 tablespoons of butter, and 2 ounces semisweet chocolate in the top half of the double boiler. Tightly cover the top with film wrap. Heat for 4 1/2 to 5 minutes, remove from the heat, and stir until smooth.

Place the eggs, sugar, and vanilla in the bowl of an electric mixer fitted with a balloon whip. Mix on high until slightly thickened, about 1 1/2 minutes. Add the melted chocolate mixture to the egg mixture and mix on medium for 30 seconds. Add the sifted ingredients, mix on low for 10 seconds, then on medium for 10 seconds. Add the sour cream and mix on medium for 5 seconds.

Remove the bowl from the mixer and use a rubber spatula to combine thoroughly.

Mocha Rum Sauce

Ingredients:

• 6 oz unsalted butter
• 1 1/3 cups granulated sugar
• 1 1/3 cups heavy cream
• 8 tbs. unsweetened cocoa, sifted
• 3 tbs. dark rum
• 1/4 tsp. salt
• 4 tsp. instant coffee
• 1 tsp. pure vanilla extract

Heat the butter in a 2 1/2 quart saucepan over medium heat. When melted, add the sugar, heavy cream, sifted cocoa, 2 tablespoons rum, and salt. Stir with a whisk to combine. Bring to a boil, then adjust the heat and allow to simmer for 5 minutes, stirring occasionally. Remove the saucepan from the heat. Add the instant coffee, vanilla extract, and the remaining tablespoon of rum, and stir until smooth. Allow to cool to room temperature before serving.

Bailey's Chocolate-Chip Cheesecake

• 2 cups Graham cracker crumbs
• 1/4 cup Sugar
• 6 tablespoons Butter -- melted

• 2 1/4 pounds Cream cheese -- room temp.
• 1 2/3 cups Sugar
• 5 Eggs -- room temperature
• 1 cup Bailey's Irish Cream
• 1 tablespoon vanilla extract
• 1 cup Semisweet chocolate chips

• 1 cup Chilled whipping cream
• 2 tablespoons Sugar
• 1 teaspoon instant coffee powder
• Chocolate curls as garnish

Crust: Preheat oven to 325 degrees Fahrenheit. Coat a 9 inch springform pan with vegetable cooking spray. Combine crumbs and sugar in pan. Stir in butter. Press mixture into bottom and 1 inch up the sides of the pan. Bake until light brown, usually about 7 minutes. Maintain oven temperature at 325.

Filling: Beat cream cheese until smooth with and electric mixer. Gradually add sugar, then eggs one at a time, then Bailey's and finally the vanilla. Sprinkle half of the chocolate chips over crust. Spoon in filling. Sprinkle with remaining chocolate chips. Bake until cake is puffed, springy in the center and golden brown, about 1 hour & 20 minutes. Cool cake completely in refrigerator.

Coffee Cream: Beat cream, sugar and coffee powder until peaks form. Spread mixture over cooled cake. Garnish with chocolate curls.

Baileys Irish Cream Truffles

• 12 ounces Semi-sweet choc morsels
• 1/4 cup Heavy cream
• 1 tablespoon Sweet Butter
• 2 Egg yolks
• 1/4 cup Baileys Irish Cream

Melt chocolate, Baileys and heavy cream together over very low heat. Whisk in yolks, one at a time; mixture will thicken. Whisk in butter. Refrigerate overnight, or until firm. With spoon make small balls. Roll in powdered sugar, cocoa, chopped nuts, sprinkles, etc.

Cockeyed Cake

Newt

Ingredients:

• 1 1/2 cups sifted flour
• 5 tablespoons cooking oil
• 3 tablespoons cocoa
• 1 tbs vinegar
• 1 tps soda
• 1 tps vanilla
• 1 cup sugar (white)
• 1 cup cold water
• 1/2 tps salt

Put your sifted flour back into the sifter, add to it the cocoa, sugar, and salt and sift this right into a greased square cake pan about 9*9*2 inches.

Now make three grooves (or holes) in the dry mixture. Into one hole pour oil; into the next pour vinegar; and into the last, pour the vanilla. Now pour the cold water over it all.

You'll feel like you're making mud pies now, but beat it with a spoon until it's nearly smooth and you can't see the flour. (Emm's note: make sure you get along the sides and corners of the pan or your cake will have gross clumps of white flour there and you'll have to peel it off and and GROSS *grin*)

Bake it at 350F for half an hour.

Final resutl: yummy and fool proof! :) :)

Angel Biscuits

Sting

• 2 packages active dry yeast
• 1/4 cup warm water
• 2 cups buttermilk
• 5 cups all-purpose flour
• 1/4 cup sugar
• 1 1/8 tablespoons baking powder
• 1 1/8 teaspoons baking soda
• 1 1/8 teaspoons salt
• 1 cup vegetable shortening

Combine yeast and warm water; let stand 5 minutes. Add buttermilk to yeast mix.

Combine all remaining ingredients except shortening. Cut in shortening. Add buttermilk mixture and blend just until moist. Knead 4 or 5 times. Roll to 1/2-inch thickness and cut 2 1/2-inch biscuits.

Cover and let rise in a warm draft free place for 1 hour. Bake at 450 degrees F 10-12 minutes.

For freezing remove from oven just before browning, freeze, reheat and brown at 450 degrees F 10 minutes.

Fruvous' Baked Apples

Yfandes

Ingredients:

• Apples (cooking apples preferably, if not, the hardest you can find)
• Raisins or currants
• Vanilla Ice Cream or Heavy/Double Cream or somthing similar

Core the apples and stuff with raisins or currants. Wrap in tin foil, place on cookie sheet (cuz they'l LEAK!), and bake at about 400F until very very soft. :) We usually stick em in the oven when we sit down to eat dinner and they are almost done by the time we finish and clean up.

When they are cooked, unwrap carefully and serve on a plate with ice cream or cream! YUM!

Buttermilk Biscuits with Ponchatoula Strawberries and Sweet Double Cream

Curry

• 1/3 cup butter
• 1 cup flour
• 1/3 cup buttermilk
• 1/3 teaspoon salt
• 1 teaspoon baking powder
• 1 tablespoon sugar

• 4 cups strawberries, cut in halves
• 6 tablespoons of strawberry liquor

• 6 cups heavy cream
• 12 tablespoons sugar

Mix flour, salt and baking powder with sugar and sift. Cut butter into dime sized pieces and mix with dry ingredients. Form a well with the mixture and add the milk. Lightly mix. it should be sticky, if not add more buttermilk. Dust with extra flour if needed.

On cutting board or counter, flatten dough out to 1 1/2 inch high. Cut with cutter and set in pie tin next to each other and bake. Let biscuits bake at 350 for 12-15 minutes. Do not overbake or let dry out.

Puree or mash with hands 1/4 cup cleaned berries and liquor. Add sugar and remaining berries. Let marinate (sit together in a lovely mess) 30 minutes. Place cold heavy cream in a cold bowl, add sugar and whip to a soft peak.

To put together:
Split biscuits in half. Dust top half with powdered sugar. Place bottom half of biscuit on a plate and top with strawberry mix and whipped cream. (optional garnish with fresh mint) then top with sugared half of biscuit.

Currant Scones

Curry

• 2 cups allpurpose flour
• 3 tablespoons sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 4 tablespoons chilled butter (1/2 stick) cut into pieces
• 1/3 cup dried currants
• 1 egg lightly beaten
• 1/2 cup buttermilk
• 1 egg white, well beaten
• optional coarse sugar for sprinkling

Preheat oven to 425 degrees. Mix flour, baking soda and salt in medium bowl. With a pastry blender, or 2 knives, add butter and cut until mixture resembles coarse crumbs. Mix in currants. Combine beaten egg and buttermilk (ewwww). Stir into flour mixture until ingredients are just blended.

Turn dough onto lightly floured surface and pat into 7 inch round disk about 3/4 inch thick. Cut in half, then quarters and then eighths to form 8 triangles. Brush with beaten egg and sprinkle with coarse sugar. With a spatula place triangles 2 inches apart on ungreased baking sheet. Bake 12-15 minutes. Makes 8 scones.

Irish Soda Bread

Curry

• 4 cups all purpose flour
• 1 tablespoon sugar
• 1 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup (4 tablespoons)(1/2 stick) butter or margarine
• 1 cup seedless raisins
• 1 3/4 cups buttermilk

Preheat oven to 375 degrees. In large bowl, sift together flour, sugar, baking soda, baking powder, salt. Using a pastry blender or two knives, cut in the butter until crumbly. Stir in raisins. Add buttermilk and stir just until mixture is combined and forms a soft dough.

Turn out onta a lightly floured surface. Gather dough into a ball and gently knead (6-8 turns) until dough holds together. Shape into a 7 inch rounded disk and place on an ungreased baking sheet.

Cut a 1 inch X across the top of the bread and bake 40-45 minutes, or until golden brown. Bread should sound hollow when tapped on bottom (sorry ladies, no comment) Let cool on rack, makes 1 loaf.

Ginger Oatmeal Cookies

Curry

• 2 1/2 cups old fashioned oats
• 2 cups allpurpose flour
• 1 teaspoon ground ginger
• 1 teaspoon ground allspice
• 2 teaspoons baking soda
• 1/4 cup granulated sugar
• pinch of salt
• 8 tablespoons butter, softened
• 3/4 cups unsulphured molasses
• 2 tablespoons milk

In food processor, grind oats until they form a crumbly meal (about 15 seconds). To the oats, add flour, ginger, allspice, baking soda, sugar and salt. Blend until combined.

In a large bowl with mixer at medium high speed, cream butter until very pale in color (about 2 minutes). Gradually add the molasses making sure that it is completely combined with the butter. Add the dry ingredients in 2 batches alternating with the milk. Do not overmix. Wrap dough in plastic wrap and refrigerate for atleast 2 hours.

Preheat oven to 350 degrees. On a lightly floured board, roll 1/4 of dough out o 1/8 inch thickness. Cut cookies with any desired cookie cutter shape. Place on ungreased cookie sheet and bake 8 mins. Repeat with rest od dough :) Cool completely on rack, decorate as desired and store in tightly covered container. makes 3=4 dozen cookies.

Irish Fruit Bread (modern Brack)

Curry

• 1 cup chopped dried apricots
• 1/2 cup golden raisins
• 1/4 cup chopped candied orange peel (or other candied friut)
• 1 cup boiling water
• 2 cups all purpose flour
• 1/2 cup light brown sugar
• 1 1/2 teaspoons cinnamon
• 1 1/2 teaspoons allspice
• 1 1/4 teaspoons baking soda
• 1 teaspoon salt

Preheat oven to 375 degrees. Grease 4 1/2 x 8 1/2 inch loaf pan.

In medium bowl mix fruit together. Pour boiling water over and set aside for 10 minutes to soften fruit.

In large bowl, blend flour, sugar and spices, baking soda and salt. Add fruit and liquid to flour mixture and mix with a wooden spoon until thoroughly blended. (wood does make a diference, metal reacts with something and makes it go flat, I think plastic is ok though)

Scrape batter into loaf pan and bake 40-50 minutes or until wood pick is inserted into the center and comes out clean. Turn out onto cooling rack and cool completely. To store, wrap well in foil or plastic wrap. Serve sliced, with butter. Makes 1 loaf.

One Bowl Chocolate Cake

Curry

• 6 squares seme sweet baking chocolate
• 3/4 cup (1 1/2 sticks) butter or margarine
• 1 1/2 cups sugar
• 3 eggs
• 2 teaspoons vanilla
• 2 1/2 cups flour, divided
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups water

Preheat oven to 350 degrees. Microwave chocolate and butter together in large microwavable bowl, on high for 2 minutes, or until butter is melted. Stir until chocolate is vompletely melted. Stir sugar into chocolate mixture until well blended. Beat in eggs, 1 at a time with with electric mixer onlow speed, until completely mixed. Add Vanilla. Stir in 1/2 cup of the flour with the baking soda and the salt. Beat in remaining 2 cups of flour alternately with the water until well blended and smooth. Pour into 2, 9 inch greased and floured pans. Bake for 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes and turn out onto racks. Let cool completely.

Lucky Shamrock Cut-Up Cake

Curry

• 1 package (7 ounces) sweetened flaked coconut
• 3 baked 9 inch round cake layers cooled
• 2 1/2 cups thawed frozen whipped topping
• 2 large green gumdrops (for shamrocks)
• 1 large white gumdrop (for shamrocks)
• green decorating icing for piping on cake
• green decorating gel for piping on shamrocks
• 3 cake layers (boxed cakes are fine) or One Bowl Chocolate Cake

Tint coconut with green food coloring

Leave one cake layer whole, cut remaing two cakes so as to fit the pieces together in a sharock shape (ie whole cake in the middle, with the other two cakes cut in half and places on three sides. cut the remaing half into a stem type shape at the bottom)

Using small amout of whipped topping to hold pieces together, arrange cake on serving tray.

Frost cake with remaing whipped topping. Sprinkle with coconut.

Flatten gumdrops with rolling pin; cut into shamrock shapes. Using decorating icing, outline cake. Usind decorating gel, outline shamrocks and place on the cake. Store cake in refrigerator. Makes 12-16 servings.

Flag Cake

Juls

• 2 pints of strawberries
• 1 package (10.75 oz.) frozen Sara Lee Pound Cake cut into 10 slices
• 1 1/3 cups of blueberries
• 1 tub (12 oz.) Cool Whip Whipped Topping, thawed

Slice 1 cup of the strawberries, and then halve the remaining strawberries. Set aside.

Line bottom of 12*8-inch baking dish with cake slices. Top with sliced strawberries, 1 cup of the blueberries and all of the whipped topping.

Place strawberry halves and remaining 1/3 cup of blueberries on whipped topping to create an american flag design.

Refridgerate until ready to serve. Makes 15 servings.

The Cat In The Hat Cake

Sting

• 2-1/2 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1-1/3 cups buttermilk
• 1/2 cup butter
• 1 teaspoon vanilla
• 4 egg whites

Preheat oven to 350F.

In a bowl combine flour, sugar, baking powder, baking soda, and salt. Add buttermilk, butter, and vanilla. Beat with an electric mixer on low speed for 30 seconds. Then beat on high speed for 2 minutes. Add egg whites and beat for 2 more minutes.

Pour batter into the greased and lightly floured baking pan (13*9*2 inch). Bake for 40 to 45 minutes or until a toothpick inserted near the center comes out clean.

Cool on a wire rack for 10 minutes. Remove from pan. Cool thoroughly. While the cake is cooling, you can prepare the frosting.

Frosting - Ingredients:

• 1/3 cup butter
• 4-1/2 cups sifted powdered sugar
• 1/4 cup milk
• 1-1/2 teaspoons vanilla
• red food coloring

In a medium-sized bowl, beat butter until fluffy. Gradually add 2 cups of the powdered sugar, beating well. Slowly beat in the milk and the vanilla. Once these ingredients are well-mixed, slowly beat in the remaining sugar. (If the frosting seems to be getting too thick to spread, try adding a few more drops of milk.)

Remove half the frosting from the medium-sized bowl and put it in a smaller bowl. Add a few drops of red coloring until the frosting in one bowl is the shade of red you want. Leave the frosting in the other bowl white.

When the cake is cool and you've finished the frosting, it's time to decorate the cake. First, you'll cut the cake into the shape of the Cat's hat. Then, using the two different colors of frosting you just made, you can decorate the cake so it looks just like the Cat's hat.

Decorating the cake:

Place the cake on a table with the shorter side facing you. Starting at the top, cut a strip of cake that is 11 inches long and 1 inch wide off of each of the two longer sides. The 2 inches you have left at the bottom form the hat's brim. (If your cake shrank during baking, you may need to cut a shorter strip of cake off of each side, to insure a 2-inch wide brim.)

Starting at the end of the cake closest to you, apply a 2-inch-wide stripe of white frosting across the cake. Don't forget to frost the sides of the cake, too. Then spread a 2-inch-wide stripe of red frosting above the white stripe. Continue alternating between white and red stripes until you've frosted the entire cake.

Berena (Klingon Gingerbread)

Sting

• 1/2 cup margarine
• 1/4 cup sugar
• 1 egg
• 1 cup dark molasses
• 1 cup boiling water
• 2 1/3 cups flour
• 1 1/2 tsp ginger
• 1 tsp cinnamon
• 1/8 tsp cloves
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1 tsp baking soda

• 1 cup whipping cream
• 1/4 cup sugar
• 1/4 tsp lemon extract

Preheat oven to 350 degrees. Grease and flour a ring mold or baking dish (9x9).

Mix together the margarine and sugar in a large bowl. Add the egg and beat it in well. Next, stir in the molasses. Then measure the boiling water in the molasses measuring cup and add it to the mixture, stirring well.

Measure all the dry ingredients into a small bowl, starting with the flour and ending with the baking soda. Stir together, then mix thoroughly into the liquid. Pour immediately into the prepared ring mold.

Bake for 40 to 45 minutes, or until a skewer stuck into the cake comes out clean. If you are using a ring mold, let the cake cool for about 5 minutes, then unmold onto a plate.

To make the whipped cream, put the chilled cream in a small chilled bowl, add the sugar and lemon extract and beat with an electric mixer until stiff. To serve put a dollop of whipped cream over each slice of warm cake.

Serves 6.

Ha Rageel (Vulcan Carrot Loaf)

Sting

It has never ceased to amuse Dr. McCoy that Mr. Spock, with all his logical training, cannot consider Ha Rageel a close equivalent to Tufeen Hushani. Actually, to the logical Vulcan mind, a ceremonial wedding cake is quite unrelated to an "everyday" dessert loaf. It is quite true that they contain many of the same ingredients and have a somewhat similar taste. But this no more makes them related than the same number of eyes and legs makes first cousins of horses and dogs. To a cook the difference is also important. Preparing the wedding cake requires time, attention, and care to avoid a minor disaster; with Ha Rageel you can hardly go wrong.

Ingredients:

• 1 1/2 cup carrots; grated
• 1 lemon - juice and grated rind of.
• 1/2 cup butter
• 1/2 cup dark brown sugar
• 3 large eggs
• 2 tbsp water
• 1 cup golden raisins
• 1 1/2 cup flour
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• confectioners sugar

Preheat the oven to 350. Grease a 2-quart ring mold with a little butter.

Peel the carrots and grate them. Grate the yellow rind off the lemon, using the coarse set of teeth on your grater. Leave enough of the white inner rind so that you can squeeze the lemon for its juice when you are done grating.

Cream the butter and sugar together until the mixture is somewhat light colored. Add the eggs, mix well, then add the carrots, lemon juice and rind, water and raisins.

In a smaller bowl mix together the dry ingredients, exept the confectioners sugar, and add them to the liquid part a bit at a time. When it is well mixed, pour the batter into the greased mold. Bake for about 40 minutes, or until a knife or skewer stuck into it comes out clean. Let it cool for about 5 minutes, unmold on a serving plate and dust with confectioners sugar.

Note:

If you dust the plate with a little confectioners sugar before you unmold the cake onto it, the cake will tend to stick to it less.

Serves 6.

Tufeen Hushani (Vulcan Wedding Cake)

Sting

Ingredients:

• 6 oz ground almonds
• 1/2 cup flour
• 1/2 tsp salt
• 1/8 tsp cloves
• 1/8 tsp nutmeg
• 1/4 tsp cinnamon
• 1 1/2 tsp baking powder
• 6 oz grated carrots
• 1 tbsp vulcan bitter nectar (Dark Jamaican Rum may be used instead)
• 1 tbsp grated lemon rind
• 1 tbsp lemon juice
• 5 tbsp margarine
• 6 oz sugar; a bit more than 3/4 c
• 5 eggs

Sift the ground almonds and flour together to make a very fine mixture. Add the salt, spices and baking powder and mix well. In a separate bowl put the grated carrots and the nectar. Add the lemon rind and juice. Cover and let stand.

Cream the margarine and sugar together. Separate the eggs, putting the yolks in with the margarine and sugar and saving the whites for later. Beat the egg yolks in and then add the carrot mixture. Stir well and let sit for a few minutes.

Beat the egg whites until soft peaks form, then set aside. Add the dry ingredients to the carrot mixture and mix well. You should have a thick batter. Now beat the egg whites a little more and fold the batter into the egg whites. Mix gently until it is just barely evenly mixed.

Pour into a greased ring mold. Bake at 325 degrees for about 50 minutes. It is done when a skewer comes out clean. Take out of the oven and let cool for 5 minutes. Unmold onto a serving plate dusted with confections sugar (this prevents the cake from sticking as much).

Serves 8.

Vietnamese Coffee

Ingredients:

• 2 tb Sweetened Condensed Milk
• 6 oz Strong Black Coffee

In restaurants and cafe, dark-roast coffee is brewed in an individual drip pot that sits on top of a glass, slowly dripping into sweet milk. It takes a good 10 to 15 minutes for the water to finish dripping through, and the coffee is sipped at an equally leisurely pace. Both the coffee and the pots are available in Southeast Asian markets, but any type of coffee and any brew- method that produces a strong, rich-tasting cup will do.

Place the milk in the bottom of an 8 ounce glass. Carefully pour in coffee, trying not to disturb the layer of milk. Stir milk up from bottom and sip coffee. There will probably be some milk left in the bottom of the glass when you are finished.

Makes 1 serving.

Variation:
This coffee may also be served iced. Add ice cubes on top of the sweet milk and proceed as above.

Berry Liqueur

Sting

• 1 cup sugar
• 3 cups vodka
• 2 cups intensely colored berries
• 1 vanilla bean

Pour mixture through a wire-mesh strainer into a decorative jar, discarding berries. Serve as a cordial.

This works very well with blueberries or raspberries.