Recipe Name: Chocolate Coffee Liqueur Cookies
Source: Bob and Robin Young, adapted from Land 'O Lakes
Yield: abt 5 doz
Ingredients:

Cookie Ingredients
1 2/3 c Sugar
2/3 c Butter
1/3 c Brewed coffee, cooled
¼ c Kahlua
2 Eggs
2 oz Unsweetened Baking chocolate, melted
2 t Vanilla
2¾ c All-Purpose flour
2 t Baking Powder
¾ t Salt
t ground Cinnamon

Frosting Ingredients
3 T Butter, softened
3 c Powdered sugar
6 T Kahlua
3-4 T Brewed coffee, cooled (if needed)

Heat oven to 350°F

Combine sugar, 2/3 cups butter, 1/3 cup coffee, ¼ cup Kahlua, melted chocolate and vanilla in a large bowl. Beat at medium speed, scraping the bowl often, until creamy. Add all remaining cookie ingredients. Reduce speed to low. Beat until well mixed.

Drop the dough by the rounded teaspoonfuls, 2" apart, onto an un-greased cookie sheet. Bake for 8-12 minutes or until set. Let stand 1 minute then remove from cookie sheet. Cool completely.

Meanwhile, combine all frosting ingredients except 3-4 Tablespoons of the coffee in a medium bowl. Beat at low speed, scraping bowl often and gradually adding enough coffee for desired spreading consistency. Frost cooled cookies. Drizzle with melted chocolate, if desired.
Index

Recipe Name: Flag Cake
Recipe Source: Robin Young adapted from Food Network
Yield: 1 sheet cake
Ingredients:
18 T (2¼ sticks) unsalted butter at room temperature
3 c Sugar
6 extra-large Eggs at room temperature
1 c Sour Cream at room temperature
1½ t pure Vanilla Extract
3 c Flour
1/3 c Cornstarch
1 t Kosher salt
1 t Baking soda
¼ c Dark Rum
For the icing:
1 lbs (4 sticks) unsalted Butter at room temperature
1½ lbs Cream Cheese at room temperature
1 lbs Confectioners' Sugar, sifted
1½ t Pure Vanilla extract

To assemble:
2 half-pints blueberries
3 half-pints raspberries
½ pint Strawberries
Heat the oven to 350 °F

Butter and flour an 18 by 13 by 1½-inch sheet pan.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.

Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.

For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth.

Evenly drizzle the dark rum over the cake. Spread three-fourths of the icing on the top of the cooled sheet cake. Outline the flag on the top of the cake with a toothpick. Fill the upper left corner with blueberries. Place 2 rows of raspberries and strawberries across the top of the cake like a red stripe. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternate rows of raspberries and icing until the flag is completed. Pipe stars on top of the blueberries. (See above photo for a visual guide)

Serve this cake right in the pan. If you want to turn it out onto a board before frosting, use parchment paper when you grease and flour the pan.
Index
Recipe Name: Molten Chocolate Cups
Recipe Source: Robin Young
Yield: 6
Ingredients:
1½ sticks unsalted Butter [6 oz]
6 oz Chocolate cut into small pieces [high quality]
3 Eggs
1 c granulated Sugar
¼ c Cornstarch
1 t Vanilla
½ t Salt

Melt Chocolate and butter in microwave or double boiler, stirring till smooth. Blend eggs, sugar sifted with Cornstarch, vanilla and salt in a large bowl. Slowly pour chocolate/butter mixture into the egg mixture - stir.

Cover mixture and chill in refrigerator overnight - or at least 2 hours.

Preheat oven to 350°F

Scoop mixture evenly into six cups. Place in oven, turning after 15 minutes to allow even baking.

Bake for another 10-15 minutes. They will be done when the outside has risen slightly above the sides of the pan and the center is puffed up, but still soft to touch. Let cool completely. Unmold by pushing the bottom disc upwards; remove the disc from the bottom of each cake.

Place on a serving plate and garnish with chocolate curls and berries, or whipped cream and dust with cocoa. To serve warm - heat in 350 oven for 5 minutes.
Index
Recxipe Name: Robin's Red, White and Blue Cheesecake
Recipe Source: Robin and Bob Young
Serves: 8
Ingredients:

Pie Shell:
Either a Pie pan prepared gram cracker "ready crust" purchased...and baked at 375 for 5 minutes or
1 C Graham cracker crumbs mixed with
½ C Sugar and
1 stick melted butter and pressed into an 8" spring pan
Bake 5 min at 375°F and let cool.

Filling:
2 (8-ounce) packages Cream Cheese, softened
3 large Eggs
¼ c Lemon juice
½ c Sugar
Blend all together and pour over pre baked crust. Bake 45 min at 375°F and let cool.

Topping:
1 c Sour cream
¼ c Sugar
1 T Vanilla
Mix and pour over cooled cake.

Decorate with concentric circles of fresh blueberries and strawberries or rasperries or cherries or all 4 fresh fruits. Chill before serving. Best made 1 day in advance.
Index
Recipe Name: Olive Oil Cake
Recipe Source: Michael Chiarello
Serves: 16
Ingredients:
1 c fresh Orange juice
1 t fine Salt
3 large Eggs, room temperature
1¼ c whole Milk
2 c Sugar
¼ c Grand Marnier
1½ Extra-virgin Olive Oil, plus more for oiling pans
1 T Lemon zest
2 t Anise seed
2 t Rosemary leaves, fresh and finely chopped, divided
2 c All-Purpose flour
½ t Baking soda
½ t Baking powder
6 T Orange marmalade
2 fresh rosemary sprigs, for garnish

Preheat oven to 350°F. Oil 2 (10-inch) round cake pans.

In a non-reactive saucepan, reduce the orange juice over medium heat to ¼ cup. Add salt, stir, and let cool.

Lightly beat eggs with paddle attachment in standing mixer on high for 1 minute until frothy. Add milk, sugar, liqueur, olive oil, reduced orange juice, lemon zest, anise and 1 teaspoon rosemary. Mix for 1 minute until well blended. Mix in the flour, baking soda and baking powder until well blended and smooth.

Pour half of the mixture into each oiled cake pan. Bake for 1 hour. Place on a rack to cool. Run a knife around the edges and place it on a plate. While the cake is still warm, smooth 3 tablespoons - or more - of the orange marmalade onto the top of each cake. Sprinkle remaining 1 teaspoon rosemary evenly over both cakes. Garnish center with rosemary sprig. Cut each cake into wedges and serve.
Index
Recipe Name: Blood Orange and Rosemary Sorbet
Recipe Source: Bob and Robin Young
Serves: 4
Ingredients:
1 c Sugar
1 c Water
3 sprigs Rosemary, about 4" long
5 Blood oranges, juiced (1 full cup)
Zest of 1 Blood Orange
2 T Grand Marnier
Pinch of Salt
2 lg Egg whites (Optional)
1 whole Egg, un-cracked and in shell for testing

Place the water, sugar and rosemary in a pan and when it comes up to a simmer, add the orange zest. Let simmer for about 10 minutes until slightly thick. Remove from heat and let the mixture steep for about 20 minutes. Strain and chill.

In a bowl, combine the blood orange juice with about 1 cup or so of the syrup. Float a whole egg, un-cracked in the mixture and add syrup until the egg floats and shows about a nickel sized area of shell above the surface. Remove the egg. Add the Grand Marnier and salt and freeze in an ice cream maker until it is frozen, but still soft. At this time, you can add the egg whites for a silkier texture (see below). Otherwise, transfer into a container and freeze until firm.

Egg Whites: Beat the egg whites until they are frothy. Place the sorbet mixture to a chilled stainless steel bowl and add the egg whites and thoroughly mix. Return the mixture to the ice cream freezer and freeze until firm. Transfer into a container and freeze.

This is really a wonderful sorbet. Light and refreshing. We do not use the egg whites because we like the icy texture.
Index
Recipe Name: Grand Marnier Truffles
Recipe Source: Dottie Christensen, TVWS
Yield: ~ 4 dozen
Ingredients:
12 oz Bittersweet or semisweet chocolate, broken into large pieces
1¼ c Heavy cream
2 T Grand Marnier liqueur
Grated zest of one orange
"Confectioners" sugar

Place chocolate in food processor and process until finely ground.

Heat cream in a small saucepan just until the cream simmers and small bubbles appear around the edges of the pan. Remove from heat. With the food processor running, pour the hot cream through the feed tube onto the chocolate and process until chocolate mixture is smooth. Add the Grand Marnier and pulse to mix.

Transfer chocolate mixture to an 8 or 9 inch shallow pan. Refrigerate, uncovered, until firm to the touch, about 1 hour.

Sprinkle cocoa powder in a shallow dish. Sprinkle confectioners' sugar on a large plate. Using a melon baler or teaspoon, scoop up 1 inch rounds of chocolate mixture. Pat hands in the confectioners' sugar and quickly roll each truffle between your hands to make a rough round. Roll truffles lightly in cocoa powder. Repeat for each truffle, dusting your hands in confectioners' sugar as needed to keep the chocolate from sticking. Transfer to an airtight container.

May be kept refrigerated up to one month. (I froze some for several weeks with good success.)
Index
Recipe Name: Cinnamon Truffles
Recipe Source: Dottie Christensen, TVWS
Yield: ~ 4 dozen
Ingredients:
12 oz Bittersweet or semisweet chocolate, broken into large pieces
1¼ c Heavy Cream
2½ t ground Cinnamon
Dutch-process cocoa powder (I used what I had - Ghirardelli)
"Confectioners" sugar

Place chocolate in food processor and process until finely ground.

Heat cream and cinnamon in a small saucepan just until the cream simmers and small bubbles appear around the edges of the pan. Remove from heat. With the food processor running, pour the hot cream through the feed tube onto the chocolate and process until chocolate mixture is smooth.

Transfer chocolate mixture to an 8 or 9 inch shallow pan. Refrigerate, uncovered, until firm to the touch, about 1 hour.

Sprinkle cocoa powder in a shallow dish. Sprinkle confectioners' sugar on a large plate. Using a melon baler or teaspoon, scoop up 1 inch rounds of chocolate mixture. Pat hands in the confectioners' sugar and quickly roll each truffle between your hands to make a rough round. Roll truffles lightly in cocoa powder. Repeat for each truffle, dusting your hands in confectioners' sugar as needed to keep the chocolate from sticking. Transfer to an airtight container.

May be kept refrigerated up to one month. (I froze some for several weeks with good success.)
Index
Recipe Name: Toll House Cookies - Kicked-Up
Recipe Source: Bob and Robin Young
Yield: ~6 doz
Ingredients:
2¼ c All-Purpose flour
1 t Baking Soda
1 t Salt
1 c Butter, room temperature
¾ c granulated Sugar
¾ c Brown sugar, packed
1 t Vanilla
3 T Rum or Cherry Brandy
2 lg Eggs
6 oz Ghirardelli 60% cocoa Bittersweet chocolate morsels
12 oz Nestle chocolate morsels
1 c Pecans, chopped

Pre-Heat oven to 375°F

Sift together the flour, baking soda and salt. Set aside.

Beat the butter, granulated sugar, brown sugar, vanilla and rum or brandy until creamy and smooth. Add the eggs one at a time and blend well between each addition.
Gradually add the flour mixture to the butter mixture over slow speed. Blend well between each addition. Gradually add the chocolate morsels and the pecans.
Drop about ½ to ¾ Tablespoon of the mixture on an un-greased cookie sheet. Round the drops out. Bake for 8-10 minutes until the cookies are just brown. Remove from the oven and let cool 2 minutes and then remove to a cooling rack.
Index
Recipe Name: Carmelized Apple Gingerbread
Recipe Source: Bob and Robin Young, adapted from the FoodNetwork
Serves: 8
Ingredients:
2 T plus 2 t Butter, divided
3 lg Apples, peeled, cored, and sliced into ½" wedges
¼ c light Brown Sugar
½ c chopped Pecans
3 c All-Purpose Flour
1½ t Baking Soda
¾ t Salt
1¼ t ground Ginger
½ t Pumpkin Pie Spice
½ t Cinnamon
¾ t Allspice
¾ c Sugar
2 lg Eggs
1 c Vegetable oil
½ c Molasses
¾ c boiling Water
5 T minced Crystalized ginger

In a large skillet, melt the butter over high heat. Add the apples and cook until they are tender and slightly caramelized, but still retain their shape, 2 to 3 minutes on each side. (You may need to cook the apples in 2 batches so as not to overcrowd the pan.) When the apples begin to have a brown color on both sides, add the brown sugar and pecans and cook, stirring gently, to coat the apples with the sugar. Remove from the heat and cool slightly.

Preheat the oven to 325°F, and using the 2 teaspoons of butter, lightly grease a 10-inch round cake pan with 2-inch sides. Arrange the slightly cooled apples and pecans in a single layer in the bottom of the cake pan. Pour any syrup from caramelizing into the cake pan as well.

Into a medium bowl, sift together the flour, baking soda, salt, ginger, pumpkin pie spice, cinnamon and allspice. In a separate medium bowl, whisk together the sugar, eggs, vegetable oil, molasses, and boiling water. Add sugar mixture to the flour mixture, blending just until combined. Fold the crystallized ginger into the batter and pour into the prepared pan over the apples.

Bake for 45 to 50 minutes, or until a toothpick inserted into the center of the cake portion comes out clean. Allow cake to cool on a wire rack for 5 to 7 minutes. Place a large plate or cake stand on top of the cake and carefully invert the cake. Cool slightly and serve with fresh whipped cream. Dust with powdered sugar.
Index
Recipe Name: Rockin' R's Rice Pudding
Recipe Source: Robin and Bob Young
Ingredients:
3 c white Rice, cooked
3 c whole Milk
2/3 c Sugar
2 T Butter
c Raisins, optional
1 t Vanilla extract, pure
Zest of 1 lemon, grated
1 t Nutmeg, fresh grated and divided in half

Combine cooked rice, milk, sugar and butter in a medium saucepan. Add raisins, if used, and vanilla. Cook for 25 minutes until most of the liquid is absorbed. Mix in lemon zest and teaspoon of nutmeg.
Spoon pudding into a serving dish and dust with remaining nutmeg. May serve chilled or at room temperature.
Index
Recipe Name: Crispy Lemon Cookies
Yield: About 6 dozen
Recipe Source: Bob and Robin Young
Ingredients:
Cookie:
1 c Butter, room temperature
1 c Cane sugar
2 c All-purpose flour, sifted
c Sour cream
t Baking soda
1 t Lemon extract

Lemon Icing:
1 c 10x sugar
2 T Meyers lemon juice, fresh squeezed
Zest of 1 lemon
1 drop Yellow food coloring, optional
Mix all ingredients until smooth. Set aside.

Pre-heat oven to 350° F

Cream the butter and sugar until smooth and creamy. Slowly add the flour, sour cream, baking soda and lemon extract and blend until smooth. Divide the dough in half and place on wax paper. Roll each section into a 2-inch log and freeze until firm.

Remove 1 log at a time and slice into ¼ inch slices. Place on an un-greased cookie sheet and bake until the edges are golden brown. Remove from oven and cool 1 minute. Remove from pan and cool on a rack. Drizzle with icing. Hide these! They'll go fast!
Index
Recipe Name: Be My Valentine Cookie
Yield: About 7 dozen cookies
Recipe Source: Bob and Robin Young
Ingredients:
1 c All-purpose flour
c Spelt flour
1 t Baking soda
1 t Salt
1 c Butter, softened
c Brown sugar, packed
c Granulated sugar
1 t Pure vanilla
2 lg eggs
2 c Semi-sweet chocolate chips
3 T Coffee beans, espresso and fresh ground
2 T Instant coffee
1/3 c Kahluha
4 oz Girardelli bittersweet chocolate baking bar, chopped
2 oz Valrhona dark bittersweet chocolate, chopped
1 c Walnuts, chopped

Pre heat the oven to 375°F.
Sift together the flour, baking soda and salt. Set aside. In a mixer, combine the butter, brown sugar, granulated sugar and vanilla. Mix until well combined. Add the eggs one at a time and thoroughly combine. Gradually add the flour mixture, combining between each addition. Add chocolate chips, coffees, Kahluha and bittersweet chocolates. Thoroughly mix until well blended. Add the walnuts and combine. The batter will now be loose.

On an ungreased cookie sheet or a cookie sheet covered with parchment paper, drop about T of batter, 2" apart. Place in oven and bake for 9-11 minutes. Remove from oven and let cool.
Index
Recipe Name: Basic Pie Crust
Yield: 2 crusts
Recipe Source: Bob and Robin Young
Ingredients:
3¼ c Spelt flour or 3¼ c All-Purpose flour, sifted
1 t Salt
1½ c Butter, cold and cut into chunks
2 t Orange zest
4 to 5 T Cold water

In a mixing bowl, sift to combine the flour and salt. Add the butter and orange zest and work it with your hands until it resembles coarse crumbs. Add the water a little at a time, using your hands to incorporate. Do not over work the dough.
Cut the dough into 2 portions and flatted somewhat. Wrap in plastic and press down to further fill the plastic wrap. Refrigerate for 1 hour or more. Remove the dough from the refrigerator and place on a lightly floured board. Lightly flour a rolling pin and roll out to about ¼", turning the dough to keep it rolling in a circle.
Use as you would any pie crust.
Index
Recipe Name: White Chocolate Macadamia Nut Pie
Serves: 8
Recipe Source: Food Network
Ingredients:

Ganache
¾ c Semisweet chocolate, shaved
½ c Cream, heavy

Filling
6½ oz Cream cheese, softened
2½ c Sugar
1/3 c Cream, heavy
¾ c Cream, heavy and whipped soft
1 oz White baking chocolate, melted
½ t Orange zest
2/3 c Macadamia nuts, roasted and chopped
1 Deep dish 9" pie shell, pre-baked

Garnish
1½ c Cream, heavy
¼ c Confectioners sugar
2 oz Macadamia nuts, chopped

Ganache
Place chocolate in a metal bowl. Bring cream to a simmer (Do Not Boil) over medium heat. Pour simmering cream over chocolate and stir until chocolate is melted. Set aside and allow to cool to room temperature.

Filling
Beat cream cheese and sugar until smooth.Scrape bowl and mix in 1/3 cup heavy cream. Add the melted white chocolate, zest and nuts and stir until incorporated. Fold in the whipped cream. Spread into a pre-baked pie shell and level off. Place in freezer until frozen.

To finish the pie, place the ganache in a microwave on low for no more than 10 seconds at a time. Be very careful and do not scorch chocolate! Stir after each warming until the ganache pours loosely. Spread the warm ganache over the top of the frozen pie, smoothing to the edge with a spatula.

Garnish
Beat cream and confectioners sugar to stiff peaks. Transfer to a piping bag and pipe the edges of the pie with whipped cream. Sprinkle the top with chopped macadamia nuts. Refrigerate until ready to serve.
Index
Recipe Name: Surprise Pecan Pie
Serves: 8
Recipe Source: Bob and Robin Young
Ingredients:

Topping
3 Eggs
¼ c Sugar
1 c Corn syrup, light
1 t Vanilla

Filling
8 oz Cream cheese, softened
½ c Pumpkin pie filling
1/3 c Sugar
¼ t Salt
1 t Vanilla
1 Egg
1 Deep dish pie shell, 9"
1¼ c Pecans, chopped

Pre-heat oven to 350°F
Topping
Combine all ingredients in a bowl and set aside.
Filling
In a medium sized bowl, mix the cream cheese, pumpkin, sugar, salt, vanilla and egg until combined. Pour into the pie shell. Top with the chopped pecans. Pour the Topping mixture over the pecans. Bake for 45 minutes. Serve warm or at room temperature.
Index
Recipe Name: Donna's No Bake Chocolate Cookies
Yield: 2 dozen
Recipe Source: Donna Scrivner, Boise, Idaho
Ingredients:
½ c Milk
3 T Cocoa
2 c Sugar
½ c Butter
3 c Oatmeal
3 T Peanut butter
1 t Vanilla

Combine the milk, cocoa, sugar and butter in a saucepan and bring to a slow boil. Boil until all is dessolved and blended. Remove from the heat and stir in the oatmeal, peanut butter and vanilla.
Drop onto parchment paper by the teaspoon. Let cool until set up.
Index
Recipe Name: Brenda's Baja Key Lime Pie
Serving: 8 - 10
Recipe Source: Robin Young as received from Brenda McGowen, Sherwood, Oregon
Ingredients:
Note: This is an amazingly easy pie and the recipe was originally from Baja, Mexico.

1 Graham Cracker or Shortbread Ready Crust pie shell (Save the plastic cover)
1 Egg white
1 can Sweetened condenced milk
2 - 3 Avocados, pitted and peeled
½ - 2/3c Lime juice, fresh

Brush the pie crust with beaten egg white and bake for 5 minutes at 350°F. Cool completely.
In a food processor, combine the milk, lime juice and avocados. Taste and adjust until you get the amount of lime you desire. Pour the filling in the cooled pie crust. Cover with the saved plastic cover. Freeze over night. Cut with a warm knife and serve on a hot day. Extremely refreshing!

Total cost of pie - $9.50
Total calories per serving - 370
Index
Recipe Name: Apple Custard Pie
Yield: 8 servings
Recipe Source: Robin and Bob Young. Adapted from the Food Network
Ingredients:
1 c Flour
Pinch of Salt
2 T Sugar plus ¼ cup
1/3 c Lard
2 T Ice water
2 T Butter
1 c Light brown sugar
½ t plus 1/8 t Cinnamon
2 # Granny Smith apples, peeled, cored and sliced ¼" thick
Custard
1 c Heavy cream
1 Egg yolk
½ t Vanilla extract, pure
½ t Nutmeg, fresh ground

Pre-heat the oven to 350°F
Make the Pie Crust -
In a mixing bowl, combine the flour, salt and 2 tablespoons sugar. Add the lard and work it in with your hands until the mixture resembles course crumbs. Add the water, 1 Tablespoon at a time. Form the dough into a smooth ball and wrap in plastic wrap and refrigerate fo 30 minutes.
Assemble the Apple Filling -
In a large sauté pan, over medium heat, melt the butter. Stir in the brown sugar and cook for 1 minute. Add ½ teaspoon cinnamon and apples. Sauté for 3 minutes. Remove from heat and turn into a deep dish 9" pie pan.
Remove the dough from the refrigerator and place on a lightly floured surface. Roll out the dough into a circle about 12" in diameter and 1/8" thick. Gently fold the crust in half and then in half again, so that you can lift it without tearing it and place over the pie pan. Crimp the edges of the pastry. Brush the pastry with the egg wash. Using a sharp knife, make a 1" circle in the center of the pie. Place in the oven and cook for 15 minutes.
Prepare the Custard -
In a mixing bowl, whisk the remaining ¼ cup sugar, cream, egg yolk, nutmeg and vanilla. Pour the custard through the hole in the pie and shake gently to distrubute the custard. Place back in the oven and continue to cook for 30 minutes or until the custard is set. Remove from the oven and cool completely. Sprinkle the top of the pie with powdered sugar.
Spoon onto serving plates and garnish with whipped cream and serve. The custard should be stiff enough to hold the slice in shape.
Index
Recipe Name: Chocolate Gingerbread Cookies
Yield: 3 doz
Recipe Source: Food Network
Ingredients:
7 oz Semisweet Chocolate, a good quality
1½ c Flour, all-purpose
1 t Baking soda
1¼ t Ginger, ground
1 t Cloves, ground
¼ t Nutmeg, fresh ground
1 T Cocoa powder
1 T Ginger, freshly grated
8 T Butter, unsalted and at room temperature
½ c Dark brown sugar, packed
¼ c Molasses, unsulfured
¼ c Sugar, granulated for rolling

Line 2 baking sheets with silpats and set aside
Chop the chocolate into ¼" pieces and set aside.
In a medium bowl, sift together flour, baking soda, ground ginger, cloves, nutmeg and cocoa. In the bowl of an electric mixer fitted with a paddle attachment, cream the grated ginger and butter until light and fluffy. Add brown sugar and beat until combined. Add molasses and beat until combined. Add the flour mixture in batches until fully incorporated. Mix in the chocolate pieces and cover with plastic wrap. Refrigerate a minimum of 2 hours.
Heat the oven to 325°F. Place the sugar into a pie plate or wide rimed shallow bowl. Roll a piece of the cookie dough into a ball about the size of a walnut (1 oz) and roll in the sugar. Bake until the surface cracks slightly, about 12-15 minutes. Let the cookies cool for 5 minutes and then transfer to a wire rack to cool completely.
Index
Recipe Name: Marnie's Chocolate Chip Cookies
Yield: 5 dozen
Recipe Source: Bob and Robin Young
Ingredients:
8 oz Semi-sweet chocolate, cut into 1" pieces
1 c Brown sugar, packed
½ c Butter, softened
4 eggs
4 T Rum
1 t Vanilla
4 c Flour
½ t Baking powder
12 oz Chocolate chips
2 c Pecans, chopped (Optional)
Pre-heat oven to 350°F.

Melt the chocolate pieces either in the microwave (50% level) or in a double boiler.
With a paddle attachment in the mixer, combine the brown sugar, butter, eggs, rum and vanilla. Add the melted chocolate and blend well. Sift the baking powder and flour and add to the chocolate blend. Remove the bowl from the mixer.
By hand, fold in the chocolate chips and optional pecans.
Drop the mixture by the Tablespoon full, or the size of a walnut, onto and un-greased cookie sheet. Bake for 10-12 minutes. Remove from the oven and cool 2 minutes on the cookie sheet before removing to a wire rack.
Note: This cookie batter will be very sticky and during the mix cycle, may look very soft. As the melted chocolate cools, the batter will stiffen. The better the quality of the chocolate, the richer the cookie. This cookie is not for the "faint of heart". These cookies are best devoured after they are completely cooled.
Index
Recipe Name: Flan
Yield: 8 servings
Recipe Source: Gail Goff, Boise, Idaho
Ingredients:
1¼ c Sugar
2 T Water
1 t Lemon juice, freshly squeezed
4 c Milk
6 large Eggs
2 t Vanilla extract, pure

1. Position a rack in the middle of the oven and preheat to 350 degrees F. Set an 8x8x2 inch glass baking dish next to the stove. Stir cup of the sugar, the water and lemon juice in a small saucepan. Bring to a boil over medium-high heat and cook, swirling the pan but not stirring, until the sugar is amber colored caramel. Pull pan from the heat and pour the caramel into baking dish. Working quickly so caramel doesn't harden, tilt and rotate the dish to coat the bottom and sides. Set aside.

2. Put milk in a medium saucepan and bring to a simmer over medium heat, stirring occasionally. Whisk eggs with the remaining cup sugar. Gradually whisk milk into egg mixture. Add vanilla. (Don't heat mixture too much or flan will have air bubbles.) Strain mixture into a large degreasing or glass measuring cup or heatproof pitcher. Pour mixture into caramel-lined dish. Skim foam or bubbles from the surface.

3. Put a roasting pan in the oven and set flan in the center. Put enough hot water into the pan to reach halfway up the sides of the baking dish. Tent loosely with aluminum foil and bake about 1 hour and 10 minutes, until flan is set around the edges but still wobbles a bit in the center when you give the dish a gentle shake. Cool flan in the water bath on a rack until water is room temperature. Remove the flan from the water and cool. Stretch and seal plastic wrap across the top of the dish, but not on the surface of the flan, and refrigerate until thoroughly chilled, at least 4 hours or up to 2 days.

4. Gently pull the edges of the flan away from dish with your fingertips. Invert a large, deep serving platter over the baking dish and flip. The flan should fall gently onto the platter and caramel will flow over it. Cut into squares and serve with a spoonful of caramel drizzled around each piece.
Index
Recipe Name: Chocolate Chip Pudding Cookies
Yield: 2 dozen
Recipe Source: Donna Scrivner
Ingredients:
2¼ c Flour
1 t Baking soda
¼ c sugar
¾ c Brown Sugar
1 c Butter
1 t Vanilla
1 pkg (4 oz) Instant pudding (Any flavor - experiment!)
2 eggs
1 pkg Chocolate chips
1 c Nuts

Mix flour and baking soda. Combine butter, sugars, pudding mix and vanilla and beat until smooth and creamy. Beat in the eggs. Gradually add the flour mixture, then chips and nuts (batter will be stiff).
Drop by the tsp on an ungreased cookie sheet. Bake at 375°F for 8-10 minutes
Index
Recipe Name: Maraschino Cherries
Yield: 5 pints
Recipe Source: Lenore Paulsen, OSU Home Economics Extension Agent
Ingredients:
3-Day Method -
4½ lbs Royal Anne Cherries (1 lbs of cherries is approximately 2 - 3 cups stemmed and pitted cherries)
2 T Salt (Kosher)
2 t Alum (Should help to firm cherries, but may be omitted)
9 c Sugar
3 c Water
1 oz Red food coloring
1 oz Almond extract
Juice of 1 lemon

Wash and pit the cherries. Soak overnight in brine of 2 T Salt and 1 t powdered alum for each quart of water used to cover fruit.
Drain and rinse thoroughly. Add sugar, water, red coloring and bring to a boil. Let stand 24 hours, then bring to a 2nd boil. Again, let stand for 24 hours.
Add lemon juice and almond extract and bring to a rolling boil. Remove from heat.
Fill jars, adjust lids and process ½ pint or pint jars 5 minutes in a boiling wter bath.
Note - There will be excess juice left after the cherries are complete. This juice is very concentrated, flavor and sweet. It can be diluted and used as syrup when canning dark fruits, frozen and used later for fruit punches or used as a base for making fruit soups.
Index
Queeen Mother's Cake
Recipe Name: Queen Mother's Cake
Serves: 8
Recipe Source: Maita Heatter's Book of Great Desserts
Ingredients:
(Cake)
6 oz Sweet or Semi-Sweet chocolate
¾ c Butter, softened
¾ c Sugar
6 Eggs, separated
1¼ c Almonds, finely ground
1/8 t Salt
(Icing)
½ c Heavy cream
2 T Instant coffee
8 oz Sweet or Semi-Sweet chocolate
(Cake Preparation —)
1. Adjust oven rack to one-third up from bottom. Pre-heat the oven to 375°F. Butter a 9 x 2½ or 3" spring-form pan and line the bottom with wax paper or baking pan liner paper. Butter the paper and dust all over lightly with fine, dry bread crumbs.
2. Melt chocolate in the top of a small double boiler over hot water on low heat. Remove from heat and set aside to cool slightly.
3. In a small bowl on a mixer, cream the butter on low speed. Add the sugar and beat at modderately high speed for 2 to 3 minutes. Add the egg yolks, one at a time, beating until each addition is thoroughly incorporated.
4. Beat in the melted chocolate and then, on low speed, gradually add the the almonds, scraping the bowl with a rubber spatula as necessary to keep mixture smooth. Transfer to a large mixing bowl.
5. In a large mixing bowl of an electric mixer beat the salt and egg whites until they hold a definite shape, or are stiff but not dry. Stir a large spoonful of the white into the chocolate and then, in three additions, fold in the balance. Turn into the spring-form pan. If necessary, level the top by quickly rotating the pan from side to side.
6. Bake for 20 minutes at 375°F. Reduce the oven to 350°F and bake for an additional 50 minutes. (Total time 1 hour and 10 minutes). Do not over bake. Cake should remain soft and moist in the center.
7. Wet and slightly wring out a folded towel and place it on a smooth surface.Remove the cake from the oven and place it directly on the wet towel and let stand for 20 minutes.
Remove the sides of the spring-form. Place a rack over the cake and carefully invert. Remove the bottom of the form and paper lining. Cover with another rack and invert again to cool right side up. The cake will be about 1¾" high.
When the cake is completely cool, place four strips of wax paper around the edges of a cake plate. Gently transfer the cake to the plate, bottom side up.
Note: The cake may raise and crack unevenly during baking. This is OK. It will level almost completely during cooling.
(Icing Preparation —)
1. Scald the cream in a medium-sized saucepan over moderate heat until it begins to form bubbles. Add the instant coffee and stir briskly with a small wire whisk until dissolved. Add the chocolate and stir. After about 1 minute, remove from heat and continue to stir until the mixture is smooth. Place the bottom of the saucepan in water to stop cooking. Let the mixture stand at room temperature for about 15 minutes, stirring occasionally until it reaches room temperature.
2. Pour over the top of the cake and using a long narrow metal spatula, smooth to the top, letting some drip over the sides. Smooth the sides. After about 5 minutes, remove the wax paper before the icing hardens.
Index
Recipe Name: Pecan Pie
Yield: 8
Recipe Source: LanierBB.com
Ingredients:
(Pastry)
2 c Flour
½ t Salt
2/3 c Shortening
4 - 5 T Ice water
(Filling)
3 Eggs
2/3 c Brown sugar
½ t Salt
1/3 c Butter
1 c Dark (or light) corn syrup
1 c Pecan halves or broken pecans
Pre-heat oven to 375°F.
Pastry
Cut shortening with pastry blender as soon as well coated with flour; rub with finger-tips until mixture looks like fine crumbs. Make a well in the center and pour in 4 T water and mix quickly with a knife (adding more water if necessary to give a firm, not sticky, dough).
Filling
Beat eggs, sugar, salt, butter and syrup in a mixer.
Cover the bottom of the pastry shell with pecans. Pour filling over nuts. Sprinkle top with pecan pieces. Bake 40 to 50 minutes or until filling is set.
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Yule Log
Recipe Name: Bûche de Nöel (Chocolate Yule Log)
Yield: 8 - 10
Recipe Source: Epicurious Food
Ingredients:
(Cake)
1¼ c Cake flour
1 t Baking powder
½ t Salt
7 lg Eggs, separated
1 c Sugar
1 t Vanilla extract
3 T Confectioners' sugar
½ t Cinnamon
(Filling and Frosting)
21 oz Bittersweet chocolate, such as Lindt
1½ c Crème Fraîche or heavy, non-pasturized cream
½ c Chestnut purée

Pre-heat oven to 375°F.
Line a 17 x 11 x 1 inch jelly roll pan with parchment paper. Brush it with melted butter and dust with flour.
Prepare the Cake —
Sift the flour, baking powder and salt together onto a sheet of parchment paper. Beat the egg yolks and ¾ cup of the sugar with a whisk attachment in an electric mixer until the mixture is thick and lemon colored.
Add the dry ingredients at low speed, mixing until just incorporated. Add vanilla, mix quickly and thoroughly, and set aside. The batter will be quite thick.
Prepare the Filling —
In a separate bowl, whisk the egg whites with a pinch of salt until they form soft points. Add remaining ¼ cup of sugar and whisk until egg whites are glossy and form points that stand up, but are not too stiff.
Fold ¼ of the egg whites into the cake batter until they are incorporated, then fold in the remaining egg whites, working quickly. They should be incorporated into the batter, but do not overmix.

Spread the batter in the prepared pan and bake until the cake is golden and your finger makes a slight indentation in the top of the cake when you press it, 8 to 10 minutes>

While the cake is baking, sift the confectioners' sugar over a clean kitchen towel.

Remove the cake from the oven and immediately invert it onto the sugar-dusted towel. Peel the parchment paper from the cake. Starting from one long side, gently roll the cake up in the towel. Allow it to cool 30 minutes.

Make the Frosting —
Melt the chocolate and the cream together in a medium sized, heavy sauce pan over medium heat. Shake the pan occasionally and when the chocolate has completely melted, whisk the mixture so it is completely combined.
Let it cool to room temperature so it is thick enough to spread.
Transfer ¾ cup of the chocolate mixture to a small bowl and whisk in the chestnut purée. Season with vanilla if you like.

When the cake has cooled, unroll it and trim off the edges so it is perfectly even, reserving the trimmings. Spread the filling evenly over the cake to within 1/8-inch from the deges and roll the cake back up. Roll the trimmings into spirals and affix these to the sides of the cake with any leftover filling (usually two "knots"are sufficent.).

Using the frosting, generously frost the cake including the knots and ends. Let the cake rest for about 15 minutes, then decorate it, first with the tines of a fork, then with the decorations of your choice (Robin makes merangue into the shapes of mushrooms, dusts them in powdered chocolate and places these on the top of the "log".).

Let the cake sit for at least 8 hours and up to 24 hours before serving.
Index
Recipe Name: Lebküchen Cookies
Yield: 7 doz
Recipe Source: Robin Young
Ingredients:

Honey mixture -
1½ c Honey - The darker, the darker the cookie.
11/8 c Brown sugar, packed
2 Eggs, beaten
½ T Lemon rind, grated
2½ T Lemon juice
Basic cookie -
41/8 c Flour
¾ t Baking soda
½ T Cinnamon
¾ t Allspice
¾ t Ground nutmeg
½ t Ground cloves
½ c Candied citron, diced
½ c Pecans chopped
      Almonds sliced (7 doz)
Glaze
¾ c Sugar
1/3 c Water
1/3 c Confectioners' sugar, sifted

Note: Preparation time is about 24 hours!
1. Bring the honey to a boil in a large double boiler. Remove from heat and cool slightly. Stir in the brown sugar, beaten eggs, lemon rind and lemon juice. Set aside.
2. Combine flour, baking soda and spices in a large mixing bowl. Gradually add the warm honey mixture and thoroughly mix until smooth. Add the citron and pecan pieces. Thoroughly combine. Cover and refrigerate overnight.
3. Pre-heat the oven to 400°F. Shape the dough into 1" balls and place 2" apart on a greased cookie sheet. Gently press an almond slice in the center of each cookie. Bake for about 8 - 10 minute. Remove cookies from oven. Brush the glaze over cookies and remove to a wire rack to cool.
4. Glaze
Combine ¾ cup of sugar and water in a heavy saucepan. Cook over low heat, stirring until sugar dissolves. Cook over high heat, without stirring, until mixture reaches thread stage (230°F) Remove from heat and stir in the confectioners' sugar, mixing well. Place over low heat, if necessary, to maintain basting consistancy.
Index
Recipe Name: Sand Tarts (Real Old German Style)
Yield: 3 doz
Recipe Source: Bob and Robin Young (An old family recipe)
Ingredients:
2½ c Sugar
2 c Butter softened
2 Lg Eggs well beaten
1 Egg white
4 c Flour
Pecan halves
Cinnamon

Pre-heat oven to 350°F.
Cream the butter and sugar together.
Slowly add the flour, working it in well. Add the well-beaten eggs and mix thoroughly. Chill overnight.
Roll out to ¼" on a floured board and cut into diamond shapes. Brush cookies with the egg white, which has been beaten slightly. Sprinkle with sugar and some cinnamon. Press the nut half into the center of the cookie.
Bake at 350°F for 8 - 10 minutes, or until the edges are light brown.
Index
Recipe Name: Sandtortchen Sand Tarts
Yield: 24 servings
Recipe Source: chef2chef.com
Ingredients:
2½ c Sugar
2 c Butter - softened
2 Lg Eggs
4 c Flour - unbleached and unsifted
1 Lg Egg white beaten
1x Sugar
1x Cinnamon
1x Pecan halves (or Walnuts)

Pre-heat oven to 350°F
Cream the sugar and butter. Beat in the 2 eggs. Gradually blend in the flour. Chill the dough overnight.
Roll as thin as possible - ¼" is a target - on a well floured board. Work with ¼ of the dough at a time. Keep the remaining dough chilled.
Cut into diamonds with a knife. Place on a greased cookie sheets. Brush each cookie with the beaten egg white. Sprinkle with sugar and a pinch of cinnamon. Place a nut half in the center of each cookie.
Bake at 350°F for 8 - 10 minutes or until the edges are light brown. Cool on cookie sheets 1 minute, then remove to wire racks. Store in airtight tins.
Index
Recipe Name : Snickerdoodles
Yield: 5 Doz
Recipe Source: Bob and Robin Young (A family recipe that was long lost)
Ingredients:
1 c Butter - softened
1½ c Sugar
2 Lg Eggs
2¾ c Flour
2 T Cream of Tarter
1 tsp Baking Soda
½ t Salt

Pre-heat oven to 400°F.
Mix together thoroughly the softened butter, sugar and eggs.
Sift together the flour, cream of tarter, baking soda and salt. Stir this into the butter mixture.
Roll into balls the size of a walnut. Roll the mixture in 2 T sugar and 2 t Cinnamon. Place about 2" apart on an un-greased cookie sheet. Bake in a 400°F oven for 8 to 10 minutes. Let cool on a rack before eating. (Good luck!)

Index
Recipe Name: Cream and Sugar Pie
Serves: 8
Recipe Source: Pies From 1800 - Indiana
Ingrediants:
1 pt Cream
(Or 1 c Heavy Cream and 1 c Half and Half combined)
1 tsp Vanilla
¾ c Sugar
½ c Flour
1/8 tsp Salt
3 Drops Yellow food coloring
1 - 9" pie crust

Blend well the sugar, flour and salt.Add this mixture to the cream to make a smooth mixture. With a whisk, blend in the food coloring.
(Optional: 1 tsp ground nutmeg or lemon extract can be added to the above mixture. Or you can sprinkle the top with shredded coconut and brown it with the pie. You could also grind nuts to sprinkle on the top after removing from the oven.)
Pre-heat the oven to 350°F. Prick the pie crust gently. Place the pie crust on a baking sheet and pour the mixture into the crust.
Place the pie in the pre-heated oven for 15 minutes. Gently shake the pie and reduce heat to 325°F. After 15 minutes, gently shake the pie again. Bake for a total of 45 - 60 minutes until the filling is set and the crust is golden brown.
Index
Recipe Name: Gateau d'Helene
Serves: 8 - 16
Oven Time: 35 - 40 min    Oven Temp: 375°F
Recipe Source: Simca's Cuisine, 1972
Ingredients:
1 Orange, grate the peel and reserve the juice
1½ Sticks butter, unsalted
1 c Sugar
3 eggs
1 c Cake flour, sifted
1½ t Baking powder
Pinch salt
2 - 3 c Coconut, unsweetened and large flake
¼ c Orange juice
½ c Dark rum
½ c Apricot jam, strained
1 pt Heavy cream
1 t Vanilla
1/3 c Sugar

Pre-heat the oven to 375°F. Butter and lightly flour a round cake pan 8x1½". Beat the butter and 1 c sugar until smooth and pale. Add the eggs, one at a time. Add the orange peel. Sift the cake flour, baking powder and pinch of salt. Add to the batter, beating until smooth. Bake at 375°F for 35 - 40 minutes. Remove and cool for 20 minutes. Turn out and slice into 3 layers. Bake 1 day ahead, as the cake is best slightly stale.
Spead the large flake coconut in a jelly roll pan and place in the hot, but turned off, oven to toast lightly.
When cake is ready to prep, mix the orange juice and rum. Prick each cake layer and sprinkle 1/3 of the rum mix. Spread each cake layer with apricot jam.
Filling and icing:
Whip the heavy cream with the vanilla and 1/3 c sugar. Remove ¼ cream and blend with at least ½ cup of the toasted coconut to spread on each of the bottom two layers. Neatly coat the assembled cake with the remaining cream and sprinkle the entire cake with the remaining coconut - it will stick to the cream. Chill.
Index
Recipe Name: Jewish Apple Cake (Küchen)
Serves: 10 - 12
Oven Temp: 350°F    Oven Time: 45 min
Ingredients:
8 c Granny Smith apples, peeled and sliced
½ c Sugar
1½ t Cinnamon
¾ c Oil
1½ c Sugar
3 Eggs
1 c Orange juice
1 t Vanilla
¼ t Salt
2 t Baking powder
1 c Oat flour
1½ c All-Purpose flour

Prepare the apples and toss with the ½ cup sugar and cinnamon.
Preheat the oven to 350°F. Generously grease a 9 by 13 inch rectangular baking pan or a 10 inch spring form pan.
Blend the sugar and oil to combine. Beat or whisk in eggs, then orange juice and vanilla. Fold in the salt, baking powder and flour to make a smooth, soft batter.
Spoon half of the batter into the prepared pan. Top with apples, then remaining batter.
Bake until the cake is crusty and set on top, about 45 minutes.
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