Sour Orange Pie

You'll Need: 3/4 cup plus 3 tablespoons granulated sugar 3 level tablespoons cornstarch 1 cup hot water 1 tablespoon butter 3 eggs, separated 1/3 cup sour orange juice 1 baked 9-inch pie shell Procedures :Preheat oven to 375 degrees F. In a saucepan, mix together the 3/4 cup sugar and cornstarch, and slowly pour in the hot water and butter, stirring to dissolve any lumps. Beat egg yolks lightly and add, along with the sour orange juice. Stir constantly over medium-low heat until the mixture has thickened and coats the spoon. Do not boil. Carefully pour the filling into the baked pie shell. For the meringue, beat the egg whites until frothy. Continue to beat, gradually adding the 3 tablespoons sugar, until the beater holds stiff peaks when lifted. Gently swirl the meringue over the filling, making sure it touches the edges of the crust all the way around. Bake until the meringue is brown. Remove from the oven and cool on a rack

Hawaiian Banana Cream Pie

You'll Need: 2 egg whites 1 cup chopped cashews or Macadamia nuts 1 (3 1/2 ounce) can flaked coconut 2 tablespoons brown sugar 3/4 cup granulated sugar 3 tablespoons cornstarch 3 egg yolks, beaten 1 1/2 cusp milk 1 tablespoon butter or margarine, melted 1 teaspoon vanilla extract 1/2 cup whipping cream, whipped 2 bananas, divided 1/2 cup finely chopped cashews or Macadamia nuts Procedures : Beat egg whites (at room temperature) until stiff peaks form. Combine the 1 cup cashews or Macadamia nuts, coconut and brown sugar; fold into egg whites. Spread mixture in bottom and on sides of a 9-inch pie pan, forming a shell. Bake at 375 degrees F for 7 to 10 minutes or until lightly browned. Cool on a wire rack. Combine sugar and cornstarch in a saucepan. Combine egg yolks and milk; slowly add to sugar mixture, stirring constantly until smooth. Add butter. Cook over medium heat until mixture comes to a boil, stirring constantly. Boil 1 minute. Remove from heat; stir in vanilla extract. Cool. Fold whipped cream into cool custard. Slice 1 banana and line meringue shell with slices. Spoon custard over bananas. Cover with plastic wrap and chill 2 hours. Just before serving, sprinkle 1/2 cup cashews or Macadamia nuts around outer edge of pie. Slice remaining banana, and place slices around outer edge on nuts

Coconut Almond Cream Pie

You'll Need: 1 1/3 cups plus 1/2 cup flaked coconut 1 cup almonds, toasted and finely chopped 3 tablespoons butter or margarine, melted 1 (14 ounce) can Eagle Brand Sweetened Condensed Milk 4 egg yolks 1/2 cup water 1 teaspoon almond extract or 2 tablespoons almond-flavored liqueur 1 small box vanilla flavor pudding mix (not instant) 1 (8 ounce) container sour cream, at room temperature Whipping cream, whipped Procedures : Preheat oven to 325 degrees F. Combine 1 1/3 cups coconut, chopped almonds and butter; press firmly on bottom and up side to rim of 9-inch pie plate to form crust. Bake 20 minutes. Cool. In heavy saucepan, beat sweetened condensed milk with egg yolks. Add water, extract and pudding mix; beat until well blended. Over medium heat, cook and stir until thickened and bubbly. Cool 15 minutes. Beat in sour cream. Stir in remaining 1/2 cup coconut. Pour into prepared crust; cover. Chill thoroughly. Top with whipped cream. Garnish as desired. Refrigerate leftovers

Bluegrass Pie

You'll Need: Pie Crust 1 1/2 cups flour 1/2 teaspoon salt 1/2 teaspoon granulated sugar 8 tablespoons unsalted butter, very cold 2 tablespoons solid shortening, very cold About 4 tablespoons ice water Procedures : Mix flour, salt and sugar. Cut butter into pieces. Cut in butter and shortening until mixture resembles flaky meal. Sprinkle in ice water. Work into a ball that cleans the sides of the mixing bowl. (To mix in a food processor, place dry ingredients in work bowl. Top with pieces of cold butter and shortening, and pulse until mealy. With machine running, pour in ice water all at once. When dough forms a ball that knocks around sides of the bowl, stop machine at once.) Flatten dough into a disk. Wrap with plastic wrap and chill 30 minutes (or freeze). Roll dough into a circle 3 to 4 inches wider than pie plate, set in the plate, and trim with scissors so dough extends 3/4 inch beyond the rim. Fold this overhand under so it is even with plate's rim and crimp into large flutes. Chill 30 minutes, while you prepare the filling. Filling 4 tablespoons unsalted butter 1/4 cup brown sugar 1/2 cup granulated sugar 2 tablespoons flour 3 eggs 1/2 cup dark corn syrup Pinch of salt 1 teaspoon vanilla extract 1/4 cup bourbon 1 cup chopped walnuts 1 cup chocolate chips (or more may also use     half white and half dark chocolate) Preheat oven to 375 degrees F. Cream butter and sugars until fluffy. Add flour and mix until absorbed. Add eggs, one at a time, mixing well after each addition. Add corn syrup, salt, vanilla extract and bourbon. Fold in nuts. Sprinkle chocolate chips over the bottom of the pie crust. Immediately pour in batter. Bake 40 minutes. Remove from oven and let set before serving. The pie should be chewy but not runny. It may be re-warmed slightly for serving. Served topped with vanilla ice cream or Tangy Whipped Cream. Tangy Whipped Cream 1 cup cream 1 cup sour cream In a cold bowl with cold beaters, whip cream to medium-stiff peaks. Fold in sour cream

Strawberry Cobbler

You'll Need: Dough 1 3/4 cups unbleached white flour 1 teaspoon salt 1 tablespoon baking powder 2 tablespoons granulated sugar 6 tablespoons cold butter 3/4 cup milk Filling 1 cup granulated sugar 1/3 cup unbleached white flour 1 teaspoon salt 1/2 cup water 3 tablespoons fresh lemon juice 2 quarts strawberries, stemmed, cut in half Topping 2 tablespoons brown sugar 2 tablespoons butter Procedures :To prepare dough, combine flour, salt, baking powder, and sugar in bowl. Cut in cold butter until dough has the consistency of coarse sand (or use food processor). Add milk and gently knead just until a ball is formed. Refrigerate. Preheat oven to 400 degrees F. Combine sugar, flour and salt for filling. Slowly whisk in water and lemon juice. Stir into strawberries. Place fruit in 13 x 9-inch glass baking dish. Bake for 15 minutes or until fruit is bubbling. Stir. Tear off 1/4 inch thick, half dollar size pieces of dough; place on top of berries, covering the entire surface. Dot with 2 tablespoons butter; sprinkle with brown sugar. Return to oven, and bake another 30 minutes or until golden brown

Tomato Soup Cake

You'll Need: 1/2 cup shortening 1 cup granulated sugar 1 can tomato soup 1 teaspoon baking soda 2 cups flour 2 teaspoons baking powder 1 teaspoon cinnamon 1/2 teaspoon cloves 1 teaspoon nutmeg 1 cup raisins 1 cup chopped walnuts (optional) Frosting 3 ounces cream cheese 1 1/2 cups confectioners' sugar 1 teaspoon vanilla extract Procedures : Blend shortening and sugar. Mix tomato soup and baking soda together. Add to shortening-sugar mixture. Sift dry ingredients and add to first mixture. Stir in raisins and nuts. Pour into a greased and lightly floured loaf pan and bake at 350 degrees F for 1 hour. Frost when cake is cool

Orange Almond Cake

You'll Need: Olive oil to prepare pan 1 cup whole blanched almonds, toasted* 1 cup all-purpose, bleached flour 1 tablespoon baking powder 1/8 teaspoon fine sea salt 4 large eggs, room temperature 1 cup plus 2 tablespoons granulated sugar Rind of 1 orange, finely grated 1/2 cup fresh, strained orange juice 1/2 cup extra virgin olive oil Orange Juice Soak 1/2 cup strained orange juice 1/4 cup granulated sugar Procedures : Preheat oven to 350 degrees F. Adjust rack to the middle level. Wipe or spray a 9-inch springform pan with olive oil. In a food processor, grind toasted almonds into a fine meal. In a bowl, whisk them together with flour, baking powder and salt; set aside. In the bowl of an electric mixer, beat eggs at medium speed until they become foamy, then slowly add sugar and beat until thick and lemon-colored. On low speed, add flour- nut mix, then add orange rind, orange juice and olive oil, blending just until mixed. Scrape the batter with a rubber spatula into prepared pan and level top. Bake for 45 to 50 minutes or until a skewer plunged in middle comes out clean and cake begins to pull away from sides of pan. Cool in the pan on a rack for 10 minutes, then turn out on a rack to cool completely. When cool, transfer to a serving plate right side up. Mix together the 1/2 cup orange juice and 1/4 cup sugar. Poke holes with a fork over top of cake and slowly pour on Orange Juice Soak, then serve. Covered tightly with plastic wrap, the cake will keep well for up to three days at room temperature.

Luau Pork Teriyaki

You'll Need: 1 1/2 pounds pork, lean boneless 1 cup pineapple, sliced in syrup 1/2 cup teriyaki sauce 1/4 green onion, finely chopped 1/2 teaspoon ground ginger 1/4 garlic powder 1 cup raw rice Procedures : Cut pork into slices about 1/4 inch thick. Drain pineapple, reserving all syrup. Blend syrup, teriyaki sauce, green onions, ginger and garlic powder. Pour over pork and pineapple. Cover and refrigerate at least 1 hour. Meanwhile, cook rice according to package directions and prepare grill. Remove pork from marinade and grill about 5 inches from hot coals for about 5 minutes on each side or until completely cooked. Pour pineapple and remaining marinade into large skillet. Bring to a boil. Remove from heat and serve pork with sauce and pineapple over rice. Yield: 4 serving

Cloud Biscuits

You'll Need: 2 cups sifted flour 1 tablespoon granulated sugar 4 teaspoons baking powder 1/2 cup shortening 1 beaten egg 2/3 cup milk Procedures : Sift dry ingredients and cut in shortening. Combine egg and milk with a fork. Add to first mixture. Bake at 450 degrees F for 10 to 14 minutes

Italian Beef Pasta

You'll Need: 1 pound beef tenderloin, cut into thin strips 1 tablespoon vegetable oil 1 onion, chopped 2 cloves garlic, minced 3 red bell peppers, chopped 1 zucchini, chopped 2 tomatoes, chopped 1/2 pound sliced mushrooms 2 teaspoons Italian seasoning 2 cups beef broth 1 tablespoon cornstarch 1/4 pound rotini pasta Procedures : In a large skillet over medium heat saut; beef strips in hot oil until no longer pink. Add prepared vegetables and Italian seasoning to skillet. Cook and stir for 2 to 3 minutes or until onion is softened. Mix together broth and cornstarch until smooth. Add to meat mixture in pan; cook and stir until mixture comes to a boil and is thickened. Meanwhile, cook pasta as directed on package. Spoon beef mixture over prepared pasta; garnish with fresh basil if desired. Serves 4

Chocolate Icebox Pie

You'll Need: 2 cups milk 1 1/2 squares baking chocolate 2/3 cup granulated sugar 3 tablespoons cornstarch 1/2 teaspoon salt 3 egg yolks 2 tablespoons butter 1 teaspoon vanilla extract Procedures : Scald milk with baking chocolate. Mix in sugar, cornstarch, salt, and then stir in milk and cook in double boiler for 10 minutes until thickened. Stir a small amount of the liquid into beaten egg yolks, being careful not to curdle them, then add the rest of the liquid. Stir and cook for 2 minutes. Add butter and vanilla extract, then cool. Beat well and pour into pastry shell, top with whipped cream, and chill until quite firm.

Chocolate Chess Pie

You'll Need: 1 (9-inch) pie shell, unbaked 1 1/2 cups granulated sugar 3 tablespoons cocoa 1/4 cup margarine, melted 2 eggs, slightly beaten 1/8 teaspoon salt 1 (5.33 ounce) can evaporated milk 1 teaspoon vanilla extract 1/2 to 3/4 cup chopped pecans (optional) Procedures : Prepare unbaked pie shell. Mix sugar, cocoa and margarine. Stir well. Add eggs and beat with electric mixer for 2 1/2 minutes. Add salt, milk and vanilla extract. Stir in pecans, if desired. Pour filling into pie shell. Bake at 350 degrees F for 35 to 45 minutes

Triple Chocolate Raspberry Fantasy

You'll Need: First layer 3 ounces unsweetened chocolate 2 ounces semisweet chocolate 1/2 cup butter 2 eggs 1 1/4 cups brown sugar, packed 3/4 cup flour 1/4 teaspoon baking powder Second layer 8 ounces (227g) cream cheese, softened 2/3 cup confectioners' sugar 2 tablespoons raspberry liqueur, optional 3 ounces white chocolate, melted 1 egg Third layer 1/2 cup raspberry jam 1/2 cup whipping cream 4 ounces semisweet chocolate Procedures : Preheat oven to 325 degrees F. For the first layer, melt chocolate and butter. Beat eggs and sugar on high speed until thick and lemon colored. Fold in chocolate, flour and baking powder. Pour into greased and floured 10-inch springform pan. For second layer, beat cream cheese, icing sugar. Beat in liqueur, chocolate, and egg until smooth. Randomly spoon white mixture over brown layer, leaving a space between each spoonful. Bake 45 to 55 minutes until a wooden pick inserted in the center comes out almost clean. Cool For topping, spoon jam over cake. Heat cream and pour over chocolate, stir till melted. Pour glaze over cake and let set

Pasta Carbonara

You'll Need: 6 ounces turkey bacon, chopped 2 garlic cloves, minced 6 cups spaghetti, cooked 1/4 cup grated Parmesan cheese 2 tablespoons minced fresh parsley 1/4 teaspoon freshly ground pepper 1 cup 2% low-fat milk 6 tablespoons egg substitute Procedures : Cook bacon in a large nonstick skillet over medium-high heat until crisp. Add garlic and saute 1 minute or until tender. Reduce heat to low; stir in pasta, cheese, parsley, and pepper. Combine milk and egg substitute; stir well. Pour milk mixture over spaghetti mixture, and cook 3 minutes or until sauce thickens, stirring constantly. Serve immediately.

Japanese Sushi

You'll Need: 1    cooked octopus 1    cooked prawns 1    raw tuna 1    salmon 1    salmon caviar 1    japanese sticky rice 1    lava seaweed 1    wasabi 1    asparagus 1    shiitake mushrooms Procedures : one: Pour cooked rice into a tray. Finely slice the salmon and the tuna. Put the seaweed onto a sushi mat and press rice down onto it. Slice the mushrooms and asparagus pieces and lay along the rice. Add the wasabi. Roll the sushi and cut into slices. Serve with salmon caviar, wasabi and soy. Recipe two: Squeeze the rice into balls and press the prawns, tuna or salmon into the top.

Mango Pudding

You'll Need: 4 cups sliced mangos 1 1/2 cups sugar 1/2 tsp cinnamon 1/4 tsp allspice 1 cup cup flour 1 tsp baking soda 2/4 cup milk  1/8 tsp salt 1/2 cup melted butter 1 pt vanilla ice cream Procedures : Preheat oven to 350F, ad magos with 1/2 of the sugar, the cinnamon and allspice in a glass baking dish, stir remaining sugar with milk, flour, soda, salt and butter and pour over mangos, bake for 35 min. serve with ice cream.

Chocolate Pie

You'll Need: 1 1/4 cups granulated sugar 1/2 cup cocoa 1/3 cup cornstarch 1/4 teaspoon salt 3 cups milk 3 tablespoons butter 1 1/2 teaspoons vanilla extract Procedures : Combine all dry ingredients; gradually stir in milk while on medium heat and bring to a boil. Boil for 1 minute. Remove from heat and add butter and vanilla extract. Pour into a baked deep dish pie shell. Cover with plastic wrap and chill several hours; then cover with whipped cream and shaved chocolate

Blueberry Custard Pie

You'll Need: 2 cups blueberries 1 (9-inch) baked pie crust, well chilled 1 tablespoon all-purpose flour 1 cup granulated sugar 1 cup evaporated milk 3 large eggs, lightly beaten 1 teaspoon vanilla extract Procedures : Preheat oven to 425 degrees F. Place blueberries into pie crust. Set aside. In a medium bowl, mix flour with sugar; gradually add evaporated milk, stirring until smooth; whisk in eggs and vanilla extract until blended. Pour mixture over blueberries. If desired, sprinkle with a dash each of cinnamon and nutmeg. Bake for 15 minutes. Reduce heat to 350 degrees F. Bake for 35 minutes longer. Cool completely before slicing. Yields 6 servings

Mango Cobbler

You'll Need: 1 tablespoon baking powder 1 cup all-purpose flour 1 cup granulated sugar 1 (4 ounce) can evaporated milk 1 egg 1/4 teaspoon salt 2 cups mango, sliced, covered with water     and sprinkled with 1/4 cup sugar 1/2 cup (1 stick) butter Procedures : Mix dry ingredients together. Add milk and beaten eggs; mix into a smooth batter. Melt butter in shallow baking pan. Pour batter over butter. Add fruit last. Sprinkle with cinnamon. Bake at 350 degrees F for 40 to 45 minutes. Top will be lightly browned and the center will be firm. Feeds 6 to 8. NOTE: You can use any fruit, canned or fresh. If using canned, omit the water and use the liquid from the fruit

Vanilla Wafer Cake

You'll Need: 1 cup chopped pecans 1 (8 ounce) can coconut 14 ounces vanilla wafers 1 cup margarine 2 cups granulated sugar 6 eggs 1/2 cup milk Procedures : Preheat the oven to 350 degrees F. Chop pecans into small pieces. Pour into a bowl. Add the coconut. Crush the vanilla wafers in a blender and add them to the above and mix well. Cream the softened margarine and sugar. Add eggs, one at a time, to the margarine and sugar, beating well. Fold the dry ingredients into the egg mixture and add the milk. Pour the cake batter into a well-greased tube pan. Bake for one hour. Remove from tube pan when cool. Slice and serve topped with whipped cream or vanilla ice cream

Chocolate Lasagna

You'll Need: Pasta 1 3/4 cups flour* 2 tablespoons unsweetened cocoa powder 1 pinch salt 2 extra large eggs 2 teaspoons vegetable oil Filling 4 cups whole milk ricotta cheese 2 cups heavy cream 6 tablespoons granulated sugar 1 tablespoon grated orange rind 2 tablespoons Grand Marnier 1 pinch salt Other 12 ounces bittersweet chocolate, chopped Procedures : Combine the flour, cocoa, and salt in a bowl and make a well in the center. Add the eggs and oil in the center of the well and mix with a fork to form the dough. Knead the dough for 15 minutes until it is smooth and shiny, adding more flour if necessary to keep the dough from sticking. Wrap well with plastic wrap and let it rest for 30 minutes. Roll the pasta out by hand or with a machine and cut into eight 4 1/2 x 11-inch strips. Cook two strips at a time in boiling salted water. Cook just 20 seconds after the water returns to a boil. Plunge the noodles into cold water to stop the cooking. When cooled, place on towels in a single layer to drain. Combine all filling ingredients and mix until smooth. Assembly Preheat oven to 425 degrees F with the rack in the upper third of the oven. Generously butter an 11 x 8 x 2-inch pan. Alternate layers of noodles, cheese filling and chocolate, ending with a cheese layer. Bake for 20 to 25 minutes until the top is lightly colored. Let the lasagna stand for 10 minutes to solidify, then serve warm. * or 1 cup flour plus 3/4 cup semolina or pasta flou

Prime Rib Roast

You'll Need: 1 (4 to 5 pound) prime rib roast 1/3 cup olive oil 2 tablespoons lemon juice 3 tablespoons rosemary leaves 4 garlic cloves, minced 1 teaspoon pepper Procedures : Place the roast in a shallow roasting pan and set aside 30 minutes to room temperature. Preheat oven to 450 degrees F. Combine remaining ingredients. Rub roast with mixture. Bake 15 minutes until the roast begins to brown. Reduce heat to 350 degrees F and continue cooking for 15 to 18 minutes per pound for a boneless roast or 26 to 32 minutes per pound for a bone-in roast. Remove from the oven and cool 10 minutes before carving. Serves 8 to 12

Steak Over Noodles

You'll Need: 1 (3 pound) round steak, cut into strips 1 can tomatoes and green chiles 1 can sliced mushrooms 2 tablespoons vegetable oil 1 teaspoon brown sugar 1 teaspoon oregano Parmesan cheese 1 envelope onion soup mix 1 can tomatoes 2 tablespoons wine vinegar 1 teaspoon garlic powder Salt and pepper, to taste 1 tablespoon Worcestershire sauce 1 package egg noodles, cooked Procedures : Cut steak into small strips. Heat oil in a large skillet. Add steak and brown quickly. Combine tomatoes and green chiles with onion soup mix. Pour over steak. Add remaining ingredients, except noodles and cheese. Simmer until steak is tender, approximately 1 to 2 hours. Cook noodles according to package directions, then drain well. Serve steak mixture over cooked noodles. Top with parmesan cheese

Chocolate Biscuits

You'll Need: 1 1/2 cups all-purpose flour 2/3 cup granulated sugar 1 tablespoon baking powder 3 tablespoons unsweetened cocoa powder 1/4 teaspoon salt 3/4 cup light cream Procedures :  Preheat oven to 425 degrees F. Measure out all ingredients. Then mix flour, sugar, baking powder, cocoa and salt in a bowl and mix thoroughly. Gradually add the cream, mixing with a spoon until mixture holds together. Lightly knead dough on a lightly floured board for about one minute. Spread out with a rolling pin to about 3/4 inch thick. Cut with a biscuit cutter and place onto a lightly greased baking sheet. Bake for about 15 minutes, then cool.

Sierra Ranch Ribs

You'll Need: 4 pounds country-style spareribs,    trimmed, cut into serving pieces Water 1 (8 ounce) can tomato sauce 1 cup chopped onion 1/2 cup Karo; dark corn syrup 1/4 cup cider vinegar 2 tablespoons Worcestershire sauce 1 teaspoon salt 1 teaspoon monosodium glutamate 1 teaspoon dry mustard 1/2 teaspoon chili powder Procedures : In a 5-quart kettle place spareribs; add water to depth of 1 inch. Cover. Bring to boil over high heat; reduce heat and boil gently 1 hour or until ribs are fork tender. In 1-quart saucepan mix together remaining ingredients. Bring to boil; reduce heat; simmer 10 minutes. Drain ribs. Brush generously with sauce. To grill, place ribs 6 inches from source of heat, basting and turning frequently, about 15 minutes or until browned. To broil, place ribs on broiler pan. Broil 4 inches from source of heat, basting occasionally, about 10 minutes on each side. If desired, heat remaining sauce and serve with ribs. Makes 6 to 8 servings.

Garlic Shrimp

You'll Need: 2 pounds shrimp, peeled 2 cloves garlic, minced Salt, to taste Dash of Worcestershire sauce 1 to 2 tablespoons chives (optional) 1/2 cup butter 3 lemons, juiced Pepper, to taste 1/2 cup parsley, minced Procedures :  Garlic in butter. Remove from heat; add lemon juice, salt, pepper, Worcestershire, parsley and chives. Stir. Add shrimp. Marinate for 20 minutes. Put shrimp on skewers. Put foil on barbecue and lay shrimp on foil. Grill for 6 to 10 minutes or until done

Pork Pull

You'll Need: 5 pounds pork butt Salt, to taste Freshly-ground pepper, to taste Marinade 1 quart cider vinegar 3 chipotle peppers, chopped 4 garlic cloves, minced 2 tablespoons black pepper 2 tablespoons salt Procedures : Mix all marinade ingredients together and let stand overnight. Season pork with salt and pepper. Smoke over hickory at 225 degrees F to 250 degrees F for 8 to 10 hours. Let pork cool slightly. Pull the meat apart with a fork. Chop it up slightly and pour marinade over it. Allow it to rest for 1 hour. Mix the meat up thoroughly. Serve with cole slaw and white rolls

Coconut Bread

You'll Need: Makes a 2 pound loaf 1 1/4 cups fresh coconut milk 1/2 cup firmly packed brown sugar 2 teaspoons sea salt 1 teaspoon vanilla extract 1/4 cup buttermilk or instant skim milk powder 3 2/3 cups unbleached white bread flour 2 teaspoons bread machine yeast 1/2 cup toasted unsweetened shredded coconut Procedures : Place into baking pan in order given. Set breadmaker to sweet dough or raisin bread cycle, adding the coconut at the beeper or during the last 5 minutes of the first knead cycle

Beer Battered Fish

You'll Need: Vegetable oil 1 pound fish fillets or uncooked peeled deveined large shrimp, thawed if frozen 3 to 4 tablespoons Original Bisquick? 1 cup Bisquick Original baking mix 1/2 cup beer 1 egg 1/2 teaspoon salt Procedures : Heat oil (1 1/2 inches) in heavy saucepan or deep fryer to 350 degrees F. Lightly coat fish with 3 to 4 tablespoons Bisquick. Mix remaining ingredients with hand beater until smooth. (If batter is too thick, stir in additional beer, 1 tablespoon at a time, until desired consistency.) Dip fish into batter, letting excess drip into bowl. Fry fish about 2 minutes on each side or until golden brown; drain. Serve hot and, if desired, with tartar sauce. Makes 4 or 5 servings

Carrot Cake with Rum Sauce

You'll Need: 1 (8 3/4 ounce) can crushed pineapple in syrup 3 cups all-purpose flour 2 cups granulated sugar 1 1/2 teaspoons baking soda 1 teaspoon baking powder 1/2 teaspoon salt 2 teaspoons ground cinnamon 3 large eggs 1 1/2 cups vegetable oil 2 teaspoons vanilla extract 2 cups coarsely shredded carrots, loosely packed 1 1/2 cups broken pecans Rum Sauce 1 cup packed dark brown sugar 1/2 cup dark corn syrup 1/2 cup light cream 1/4 cup butter 1/4 cup light rum 1 teaspoon vanilla extract Procedures : Grease a 10 x 4-inch angel cake pan. Drain pineapple and reserve syrup. In large bowl of an electric mixer, stir together flour, sugar, baking soda, baking powder, salt and cinnamon. Make a well in the center and drop the eggs, oil, reserved pineapple syrup and vanilla extract into it. Beat at medium speed until blended. With a spoon, stir in reserved pineapple, carrots and pecans. Pour into the prepared pan. Bake in a preheated 325 degree F oven until a cake tester inserted in the center comes out clean, about 1 1/2 hours. Place pan on a wire rack to cool for 10 minutes. Loosen edges; turn out on rack; cool completely. Serve warm or cold with Rum Sauce. In a 2-quart saucepan over low heat, mix together the sugar, corn syrup, cream and butter, stirring constantly until mixture boils. Cool to warm, stirring occasionally. Stir in rum and vanilla extract. Serve warm with Carrot Cake. Sauce may be made ahead, stored in the refrigerator and reheated gently

Cappuccino Coffeecake

You'll Need: 10 ounces milk chocolate 1 1/2 tablespoons instant espresso powder 1/2 cup butter, softened 1/2 cup granulated sugar 4 large eggs 1 tablespoon vanilla extract 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 1 cup all-purpose flour 1/4 cup confectioners' sugar 2 tablespoons coffee liqueur Procedures : Preheat oven to 350 degrees F (175 degree C). Grease an 8-inch square cake pan and line with parchment paper; set aside. Melt chocolate and coffee in a heavy saucepan over low heat, stirring frequently. With an electric mixer, beat butter until light and fluffy. Gradually beat in sugar. Add eggs and vanilla extract; beat well. Add chocolate mixture, cinnamon and salt; mix well. Add flour and beat until smooth and thick. Pour batter into pan and bake for 30 minutes, or until tester comes out clean. Set aside to cool. Whisk together sugar and coffee liqueur until smooth. Spread over cake. Cut into squares to serve. Makes 9 servings

Lemon Pie

You'll Need: 1 cup granulated sugar 5 tablespoons mixed flour and cornstarch 1/4 teaspoon salt 5 tablespoons fresh lemon juice 2 egg yolks 2 cups boiling water Procedures : Mix flour, cornstarch, salt and sugar together. Add lemon juice, then egg yolks. Then add boiling water and stir until smooth, cooking over high heat until thick. Pour into a 9-inch baked pastry shell. Beat egg whites with 2 tablespoons sugar to make a meringue. Cover pie to the edges of crust and put in a 300 degree F oven until peaks are brown

Brew Burgers

You'll Need: Yield: 4 servings 1 1/2 pounds ground beef 1 large sweet onion, 1/2-inch slices 4 (1 ounce) slices Swiss cheese 4 crusty white or whole wheat rolls, split Lettuce Brew Sauce 1/4 cup Heinz 57 sauce 1/4 cup beer Procedures : In 1-cup glass measure, combine sauce ingredients. Microwave on HIGH for 1 1/2 minutes until bubbly; set aside. Shape ground beef into four 3/4-inch thick patties. Place onion slices on grid over medium, ash-covered coals. Grill onions, uncovered, 5 minutes. Add patties; continue to grill, uncovered, for 13 to 15 minutes or until onions are tender and burger centers are no longer pink, turning occasionally. Season burgers with salt after turning, if desired. About 2 minutes before burgers are done, brush generously with Brew Sauce; top with cheese. Line bottom half of each roll with lettuce. Top each burger with grilled onion and Brew Sauce. Close sandwiches

Fruit Loaf

You'll Need: 1 cup plus 1 tablespoon water 1 tablespoon plus 1 teaspoon vegetable oil 2 tablespoons plus 2 teaspoons brown sugar (optional)l 3 cups plus 3 tablespoons bread flour 2 tablespoons gluten flour 2 tablespoons plus 2 teaspoons milk powder 1 tablespoon pumpkin pie spice 2 teaspoons active dry yeast 3/4 cup golden raisins 2 tablespoons plus 2 teaspoons mixed grated citrus peel Procedures : Add water, oil, brown sugar, bread flour, gluten flour, milk powder, mixed spice, and yeast into the bread machine pan in the order suggested by the machine's manufacturer. Select Fruit setting or the setting for Basic White Bread. Press Start. If your machine has a Fruit setting, add the golden raisins and peel at the signal, or around 5 minutes before the kneading cycle has finished. This recipe yields a 1 1/2 pound loaf. Comments: A spicy raisin bread

Slow Roasted Salmon

You'll Need: Makes 6 servings 3 tablespoons fruity extra-virgin olive oil 6 (1/2 inch thick) fillets of salmon, skin on Salt and freshly ground pepper 1/2 cup chopped fresh herbs of your choice, such     as tarragon, parsley or chives 2 tablespoons finely grated lemon peel (yellow part only) Procedures : Gently rub olive oil into flesh side of salmon and season lightly with salt and pepper. Combine herbs and peel and sprinkle over the top, gently pressing into flesh. Place salmon, skin side down, on nonstick or parchment-lined baking sheet. Roast at 250 degrees F for 16 to 18 minutes or until just cooked through but still slightly opaque in the center (check with tip of knife). Serve warm or at room temperature

Baked Fish

You'll Need: 1 1/2 pounds fresh or frozen fish fillets 1 cup milk 1/4 cup white wine Pepper Garlic powder (optional) 1/3 stick butter or margarine 2 tablespoons chopped chives Procedures : Preheat oven to 350 degrees F. Grease a shallow Pyrex dish and place fish in it, skin side down. Pour milk over fish and then sprinkle with wine. Sprinkle with pepper and garlic powder, dot with butter, and put chives on top. Bake 20 minutes. Serves 4.

Baked Ziti

You'll Need: 1 small onion, chopped 2 teaspoons olive oil 1/2 cup tomato paste 1 can (8 ounces) tomato sauce 2/3 cup water 1 teaspoon leaf oregano, crumbled 1 teaspoon leaf basil, crumbled 1/4 teaspoon salt 1/8 teaspoon black pepper 1 cup ricotta 6 ounces mozzarella cheese, shredded 8 ounces ziti, cooked and drained Procedures : Saut; onion in oil until it's tender. Add tomato paste, tomato sauce, water, oregano, basil, salt and pepper. Simmer, covered, for 10 minutes. Preheat oven to 375 degrees F. Coat casserole dish with cooking spray. Combine ricotta and 1/2 of the mozzarella in a large bowl. Add cooked ziti and half of the sauce. Stir. Turn into a prepared casserole dish. Pour on the remaining sauce. Sprinkle with the remaining cheese. Bake at 375 degrees F for 25 to 30 minutes. Serve

Chocolate Chip Bundt Cake

You'll Need: Serves 8. 1 cup butter or margarine, softened 1 cup superfine sugar 4 medium eggs, beaten 1 1/4 cups self-rising flour 1/2 cup unsweetened cocoa powder Topping 5 ounces bittersweet or semisweet (dark cooking) chocolate 3 tablespoons butter Maraschino cherries Procedures : Preheat oven to 350 degrees F. Grease a 9-inch ring or Bundt pan and line the bottom with greased parchment (baking) paper. Cream together the butter and sugar until very light and smooth. Slowly incorporate the eggs; then fold in the flour and the cocoa, mixing until thoroughly blended. Spoon into the cake pan. Bake for about 50 minutes, or until the cake comes away from the side of the pan and feels firm on the top. Test the center by piercing with a thin skewer-it should come out dry. Cool in the pan for a few minutes, then turn out onto a wire rack to cool. For topping: slowly melt the chocolate in a small saucepan over simmering water or in a microwave oven. Stir in the butter. Pour over the top of the cake, allowing it to flow down the sides. Decorate with cherries

Caramel Brie

You'll Need: 1/2 cup brown sugar 1/4 cup chopped pecans 1 tablespoon brandy 1 (6 ounce) round Brie Procedures : Mix sugar, nuts and brandy. Cover and chill. Place cheese on pie plate at bake at 500 degrees F for 4 to 5 minutes. Place sugar mixture on top of Brie. Bake an additional 2 to 3 minutes or until sugar melts. Serve with apple slices, pear wedges or table water crackers. Yield: 6 serving

Almond Apricot Coffee Cake

You'll Need: 1 cup butter or margarine, softened 2 cups granulated sugar 3 eggs 8 ounces (1 cup) sour cream 1 teaspoon almond extract 2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 3/4 cup slivered almonds, divided 1 (10 to 12 ounce) jar apricot preserves Procedures In a mixing bowl, cream butter and sugar. Add eggs, sour cream and almond extract; mix well. Combine flour, baking powder and salt; add to creamed mixture and mix well. Spread half of the batter in a greased and floured 12-cup fluted tube pan. Sprinkle with half of the almonds. Spread half of the preserves to within 1/2 inch of the edges. Cover with remaining batter. Spoon remaining preserves over batter to within 1/2 inch of edges. Sprinkle with remaining almonds. Bake at 350 degrees F for 55 to 60 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan for 15 minutes. Carefully invert onto a serving platter Donwload the recipe: http://zufiles.com/download.php?link=zBhpM

Sunrise Coffeecake

You'll Need: 1 (8 ounce) can refrigerated crescent dinner rolls 1/4 cup orange marmalade 1/2 cup sifted confectioners' sugar 2 teaspoons milk 1/4 teaspoon vanilla extract Procedures : Unroll crescent roll dough and separate into triangles. Spread with marmalade and roll up each triangle, starting at shortest side. In greased 8-inch round baking pan, arrange rolled triangles, point-side-down, in a spoke fashion. Bake at 350 degrees F for 20 minutes or until golden brown. Immediately invert onto rack and place right-side-up on serving plate. Mix together confectioners' sugar, milk and vanilla extract until smooth; drizzle over warm coffeecake. Serve warm

Lasagna Bolognese

You'll Need: For the Bolognese sauce 6 tablespoons unsalted butter 6 tablespoons extra-virgin olive oil 1 pound ground beef 4 ounces prosciutto (se Note No. 2 below) 4 ounces pancetta 2 celery stalked, trimmed and chopped 2 large carrots, peeled, trimmed and chopped 2 onions, peeled, trimmed and chopped 2 to 3 tablespoons tomato paste, diluted in a little water 1/2 cup tomato puree 4 cups dry red wine Salt and freshly ground black pepper For the white sauce (besciamella) 1/2 cup unsalted butter 1/2 cup all-purpose flour 4 cups light cream, heated Salt and freshly ground black pepper Freshly grated nutmeg Unsalted butter for baking dish 2 to 3 cups grated Parmigiano-Reggiano cheese About 1 pound cooked and drained lasagna noodles Procedures : To make the Bolognese sauce, melt the butter with the olive oil in a large saut; pan over medium heat. Add the ground beef, prosciutto, pancetta, celery, carrot and onion and saut, stirring often, until the vegetables are soft and lightly golden, about 15 minutes. Stir in the tomato paste diluted with water, the tomato puree and the wine. Reduce the heat to low, cover and simmer for 1 1/2 to 2 hours. The sauce should be very thick and richly condensed after the long simmering. check from time to time if it needs more liquids and add wine or water as needed. Season with salt and pepper. To make the white sauce, melt the butter in a sauce pan over medium heat. Add the flour and cook, stirring, until it is well incorporated, about 3 minutes. Slowly and gradually stir in the hot cream and cook, stirring often, until quite thick and the flour has lost all of its raw taste, about 8 minutes. Season with salt, pepper and a mere pinch of nutmeg. Remove from heat. Preheat the oven to 400 degrees F. To assemble the lasagna, spoon a thin layer of Bolognese sauce at the bottom of a 9 x 12 x 3-inch baking dish that has been lightly buttered with unsalted butter. Add a layer of cooked lasagna noodles. Top with Bolognese, then a layer of white sauce, then a sprinkling of Parmigiano-Reggiano. Repeat this layering process, beginning with the noodles and ending with the cheese. Dot the top with bits of unsalted butter. Bake until heated through, about 25 minutes. Remove from oven and let rest for 10 minutes, then cut into 8 or 12 portions. Serves 8 to 12. Note No. 1: Since my lasagna was to be cooked well ahead and kept warm in the oven over several hours, I made my last layering in the lasagna process a thin film of meat sauce. This kept the lasagna from drying out. Note No. 2: I have to plug my favorite prosciutto here. San Daniele, from the town of the same name in Friuli Venezia-Giulia, is sweeter and earthier than regular prosciutto, and connoisseurs often prefer it to the celebrated Parma. San Daniele now is available in this country, and a good one is being sold at Wegmans in Manalapan. It's what I used in this recipe

Greek Spaghetti

You'll Need: 12 ounces spaghetti 1/2 cup (1 stick) butter Garlic powder or mashed garlic cloves Procedures :Burn butter until golden. Add garlic powder or crushed cloves and serve over cooked, drained spaghetti

Buffalo Chicken Lasagna

You'll Need: 10 servings 12 lasagna noodles, uncooked Vegetable oil cooking spray 1 pound skinless, boneless chicken breasts, diced 4 cups low-sodium spaghetti sauce 1 1/2 cups water 2 to 3 tablespoons hot sauce 2 tablespoons vinegar 1 teaspoon garlic salt 1 (15 ounce) container part-skim ricotta cheese 1/2 cup egg substitute 3/4 cup crumbled blue cheese Procedures : Spray a large skillet with cooking spray; place over medium-high heat until hot. Add chicken; saut� 4 minutes. Drain well. Stir in spaghetti sauce, water, hot sauce, vinegar and garlic salt. In a small bowl, combine ricotta cheese and egg substitute. Set aside. Spray a 9 x 13-inch baking pan with cooking spray. Spread 1 cup of the sauce over the bottom of the pan. Arrange 4 lasagna noodles (3 lengthwise, 1 widthwise) over the sauce. Cover with 1 1/2 cups of the sauce. Spread half the ricotta mixture on top. Arrange another 4 lasagna noodles over ricotta, and top with another 1 1/2 cups of sauce. Spread remaining ricotta mixture on top. Arrange remaining 4 lasagna noodles over ricotta mixture and cover with remaining sauce. Preheat oven to 350 degrees F. Cover lasagna with foil and bake for 1 hour 10 minutes. Uncover lasagna, sprinkle blue cheese on top and bake an additional 5 minutes uncovered. Cover and let stand 15 minutes before serving