Brown Sugar Frosting 4 Tablespoons butter 3/4 cup brown sugar 6 Tablespoons milk 1 teaspoon vanilla 1 3/4 cups powdered sugar. Melt 4 Tablespoons butter Add 3/4 cup brown sugar and 6 Tablespoons milk Boil 1 minute and add 1 teaspoon vanilla and approx 1+3/4 cups powdered sugar. Mix and put on favourite cake or brownies. Brown Sugar Frosting 2 cups water 1/2 lb butter or margarine 2 oz dry nonfat milk 2 lb powdered sugar 3+3/8 lb brown sugar 1 oz imitation vanilla Combine brown sugar, butter or margarine and water. Heat to boiling; cook 1 minute. Remove from heat; pour into mixer bowl. Sift together milk and powdered sugar; add slowly to cooked mixture while beating at low speed. Add vanilla, mix at medium speed 5 minutes or until smooth and of spreading consistency. Pour and spread immediately on cool cakes. For six 9-inch (2 layer) cakes: Spread about 1+3/4 cups (1 lb) frosting on each cake. For 13 dozen cupcakes: Spread about 1 Tablespoon frosting on each cupcake. Serving Size: 2 Tablespoons. Creamy Brown Sugar Frosting 12 oz cream cheese, room temperature 3/4 cup unsalted butter, room temperature (1+1/2 sticks) 3/4 cup golden brown sugar, (packed) 2+1/4 cups powdered sugar 1+1/2 Tablespoons frozen orange juice concentrate, thawed 1+1/2 teaspoons vanilla extract Using electric mixer, beat cream cheese and butter in large bowl until fluffy. Add brown sugar; beat until well blended. Add powdered sugar 1/2 cup (scant) at a time, beating well after each addition. Beat in orange juice concentrate and vanilla. Chill until firm enough to spread, about 30 minutes. Makes about 3+1/2 cups. Brown Sugar Marshmallow Icing 12 large marshmallows, cut in small cubes 2 cups brown sugar 1/2 cup milk 1/4 cup butter Cream 1/2 cup chopped nuts (optional) Stir brown sugar and milk over low heat until dissolved. Cover the syrup for about 3 minutes or until the steam has washed down any crystals which may have formed on the sides of the pan. Uncover and cook without stirring to 238 degrees F. Remove from the heat and add marshmallows and butter. When these ingredients are melted and the icing has cooled to 110 degrees F, beat until it is a good consistency for spreading. If too heavy, thin with a little cream. Pour the cream a few drops at a time. Add chopped nuts if desired Makes about 1+1/2 cups

4 servings

1 Onion, finely chopped
1 Tbsp Olive oil
1/2 cup Rice (preferably brown)
2 cups Water
1/4 tsp Salt
1/4 tsp Pepper
2 Tbsps Dill, chopped
2 lbs Spinach, coarsely chopped
3 Green onions, chopped

Saute onion in heated oil for 3 minutes. Stir in the rice, water, salt, pepper and dill. Bring to a boil. Reduce heat, cover and simmer until the rice is almost cooked, if using white rice this should only take 10 minutes or so.

If using brown, it may take 20 or 25 minutes. Stir occasionally during the cooking time otherwise the rice will stick.

Mix in the spinach and cook for 5 to 8 minutes. Stir in the green onions and cook for 1 more minute. Serve hot

16 (1/3-inch-thick) diagonal baguette slices
3 tablespoons unsalted butter, softened
1 tablespoon all-purpose flour
1/2 cup porter or ale
1/4 cup whole milk
1 teaspoon dry mustard
1/8 teaspoon black pepper
6 oz extra-sharp Cheddar, coarsely grated (about 1 1/2 cups)
1 large egg yolk

Preheat broiler. Spread one side of bread slices with 2 tablespoons butter (total), then arrange slices, buttered sides up, on a baking sheet. Broil 4 to 6 inches from heat until golden brown, 1 to 4 minutes.

Melt remaining tablespoon butter in a 1-quart heavy saucepan over low heat, then add flour and cook, whisking constantly, 1 minute. Add beer and milk in a stream, whisking, then whisk in mustard, pepper, and cheese. Bring to a simmer over moderately low heat, whisking, then simmer, whisking, until smooth, about 2 minutes.

Remove from heat and immediately whisk in yolk. Serve cheese sauce on toast.

The key to success with any type of stir-fry, is to have the ingredients prepped and ready before the cooking begins. Don’t overcook the vegetables as they will become more tender when the dish is reheated in the microwave.

Serves 4

8 ounces top sirloin, cut into 1/4-inch-thick strips
3 tablespoons soy sauce
1 tablespoon Sherry
1 tablespoon brown sugar
1 tablespoon oriental sesame oil
3 large garlic cloves, minced
1 2-inch piece fresh ginger, peeled, minced
2 cups broccoli florets
1 tablespoon peanut or vegetable oil
2 cups Chinese pea pods, trimmed
6 green onions, cut into 1-inch-long pieces
1/2 red bell pepper, sliced
1 teaspoon cornstarch

Combine beef with next 6 ingredients to make marinade. Cook broccoli in small pot of boiling salted water until almost crisp-tender, about 2 minutes, drain. Rinse under cold water to cool.
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1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon paprika
1/8 teaspoon white pepper
6 (1/2-inch thick) pork chops
1/4 cup vegetable oil
2 medium-size cooking apples
2 cups apple juice, divided
3 tablespoons brown sugar
1/2 teaspoon ground allspice

Combine first 4 ingredients in a shallow bowl, dredge pork chops in mixture. Reserve remaining flour mixture. Brown pork chops in oil in a large skillet. Arrange chops in a 13×9x2 inch baking dish.

Core unpeeled apples and cut into rings, place on chops. Pour 1-1/2 cups apple juice over apples. Combine sugar and allspice, sprinkle over apples. Bake, uncovered, at 325°F. for 1 hour or until chops are tender.
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6 Boneless, skinless chicken breast halves (about 1 1/2 pounds)
1/3 cup All-purpose flour
1/2 tsp Salt
1/4 tsp Pepper
1/4 cup Oil
1 large Onion, sliced and separated into rings
1 large Green pepper, cut into strips
1/2 lb Fresh mushrooms, sliced
2 Cloves garlic, minced
3 can Italian tomatoes (14 1/2 Oz, each), undrained
1 tsp Dried oregano leaves
1/2 tsp Dried basil leaves
Hot cooked spaghetti

Preheat 12-inch electric skillet to 350F. Combine flour, salt and pepper; dredge chicken. Add 2 tablespoons oil to skillet; saute chicken for 4 minutes on each side, until golden brown. Remove chicken and set aside. Read more »

4 cups flour
1 cup butter (or margarine)
3/4 cup milk
1 teaspoon vinegar
1/2 teaspoon baking soda
1/2 teaspoon salt

Work the butter into the flour with a pastry cutter or fork. Next, stir the vinegar, baking soda, and salt into the milk, and add this to the butter-flour mixture.

Form the dough into a ball. Roll out very thin. Lightly score the dough in the size of the cracker you desire. (Sometimes I make squares, sometimes diamonds. I think you could cut out the crackers with cookie cutters for special occasions, but you will have a lot of waste unless you gather up the fragments and re-roll and re-cut them.)

Now bake the crackers at 375F for about 10 to 15 minutes or until crisp. The crackers should not get too brown, just a sprinkling of brown on top.

Something simple for them to do over the holidays…

Serves 4

Ingredients:
4 ounces small pieces milk chocolate
4 ounces butter
2 each eggs
1/4 cup sugar
2 teaspoons flour

Preparation: Melt the chocolate and the butter together in the microwave, stirring in short intervals. Blend the eggs and sugar together thoroughly and add the flour.
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2 cups milk chocolate chips
2 tablespoons shortening
1/2 cup butter
1/2 cup crunchy peanut butter
1 cup confectioners’ sugar
2/3 cup graham cracker crumbs
30 mini (1 3/4 by 1 1/4 inch) paper cups

In 1-quart saucepan combine chocolate chips and shortening. Cook over low heat, stirring occasionally, until melted and smooth (3 to 5 minutes).
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3 egg yolks
2/3 cup melted butter (unsalted)
1 Tbsp dried tarragon
1/4 cup dry white wine or white wine vinegar with tarragon
1/4 cup dry vermouth
1/2 chopped shallot
White pepper
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