Cinnamon Sugar Quotes

It looked like the world was covered in a cobbler crust of brown sugar and cinnamon.

The Kitchen           Half a papaya and a palmful of sesame oil; lately, your husband’s mind has been elsewhere.   Honeyed dates, goat’s milk; you want to quiet the bloating of salt.   Coconut and ghee butter; he kisses the back of your neck at the stove.   Cayenne and roasted pine nuts; you offer him the hollow of your throat.   Saffron and rosemary; you don’t ask him her name.   Vine leaves and olives; you let him lift you by the waist.   Cinnamon and tamarind; lay you down on the kitchen counter.   Almonds soaked in rose water; your husband is hungry.   Sweet mangoes and sugared lemon; he had forgotten the way you taste. Sour dough and cumin; but she cannot make him eat, like you.

She serves me a piece of it a few minutes out of the oven. A little steam rises from the slits on top. Sugar and spice - cinnamon - burned into the crust. But she's wearing these dark glasses in the kitchen at ten o'clock in the morning - everything nice - as she watches me break off a piece, bring it to my mouth, and blow on it. My daughter's kitchen, in winter. I fork the pie in and tell myself to stay out of it. She says she loves him. No way could it be worse.

Sugar, flour, and cinnamon won't make a house a home, So bake your walls of gingerbread and sweeten them with bone. Eggs and milk and whipping cream, butter in the churn, Bake our queen a castle in the hopes that she'll return.

She licked cinnamon sugar off her fingers, sun-heavy and happy, the type of happiness that before might have felt ordinary, but now seemed fragile, like if she stood too quickly, it might slide off her shoulders and break.

Craving more of her touch, i shifted on the floor so my arm touched her shoulder. Echo's lips never moved, but my siren sang nonetheless. Her song seared my skin and my nose burned from her sugar and cinnamon scent.

There’s such a thing as too much sweetness, Quincy, he told me. All the best bakers know this. There needs to be a counterpoint. Something dark. Or bitter. Or sour. Unsweetened chocolate. Cardamom and cinnamon. Lemon and lime. They cut through all the sugar, taming it just enough so that when you do taste the sweetness, you appreciate it all the more.

This, as Joseph had pointed out on retreat, is the lie we tell ourselves our whole lives: as soon as we get the next meal, party, vacation, sexual encounter, as soon as we get married, get a promotion, get to the airport check-in, get through security and consume a bouquet of Auntie Anne’s Cinnamon Sugar Stix, we’ll feel really good. But as soon as we find ourselves in the airport gate area, having ingested 470 calories’ worth of sugar and fat before dinner, we don’t bother to examine the lie that fuels our lives. We tell ourselves we’ll sleep it off, take a run, eat a healthy breakfast, and then, finally, everything will be complete. We live so much of our lives pushed forward by these “if only” thoughts, and yet the itch remains. The pursuit of happiness becomes the source of our unhappiness.

When I do doze, I dream of sopapillas with thick honey drizzled over their cinnamon sugar skins.

So they wanted to take Tansy to a different doctor and her husband refused", Ryland said. "I wonder why he would do that." He frowned and leanede close to Kadan, sniffing. "Cinnamon?" "Shut the hell up", Kadan said and pushed past him. Ryland took another whiff and gave a low whistle."You smeel yummy. I'm getting hungry. Maybe cinnamon buns". Kadan flipped him off rudely. Nico stood waiting by the front door. As always he was their backup. He frowned when the two Ghostwalkers got close. "What the hell is that smell?" "Kadan's new spicy cologne". "Go to hell Rye", Kadan said ans shot him a look thaty should have withered him on the spot. "Both of you can go to hell". "I think his blood sugar's dropping", Ryland explained. "Must have been all the cinnamon candy he got tonight".

Speaking of scents, we’ve been discussing insects this week and I learned a certain type of orb-weaver spider puts out a scent that smells just like a female moth in heat in order to attract and trap male moths. It made me wonder what my lure scent would be. You know, the thing that would make me fly blindly to my death. I think it would probably be warm apple cider and cinnamon sugar doughnuts.

Her hands continued their burning climb up my arm and onto my chest. Bold moves for her. Echo's breasts rose and fell at a faster rate. "I want to stay with you tonight." "Are you sure?" "Yes." Tender hands move into my hair, guiding my head to hers. I inhaled her delicious, warm scent: cinnamon rolls, straight out of the oven. The first taste of her lips didn't disappoint. Sweet sugar teased my tongue, heightening my awareness of the gift Echo offered to me. This girl owned my soul and stole my heart. She'd opened her self to me, giving me love and never asked anything in return. I deepened our kiss, the words i love you stuck in my mind.

I turned from my window. Suddenly it seemed odd for my neighbors on both sides to have visitors while I had none. For the first time, I felt lonely at 'Sconset. "Let's cook," Frannie said energetically. "We will smell so good that they'll all come running." She picked up a bowl, filled it with apples from the barrel, and immediately began to cut them up. I put water to boil, got out cinnamon, cloves, nutmeg, lard, flour, sugar, salt, saleratus, vinegar, and all the other things for apple pies. We both laughed happily. How easy it is, we thought, to make a decision, to implement a remedy, to act.

There needs to be a counterpoint. Something dark. Or bitter. Or sour. Unsweetened chocolate. Cardamom and cinnamon. Lemon and lime. They cut through all the sugar, taming it just enough so that when you do taste the sweetness, you appreciate it all the more.

Good manners apart, though, the appearance of those monumental dishes of macaroni was worthy of the quivers of admiration they evoked. The burnished gold of the crusts, the fragrance of sugar and cinnamon they exuded, were but preludes to the delights released from the interior when the knife broke the crust; first came a mist laden with aromas, then chicken livers, hard-boiled eggs, sliced ham, chicken, and truffles in masses of piping hot, glistening macaroni, to which the meat juice gave an exquisite hue of suède.

Cinnamon and sugar and a second chance....how could that not be sign?

On Sundays when she had extra time, she’d steam milk for froth, or brew the grounds with cane sugar and cinnamon for café de olla.

This is my heart, says the warm sugar on my lips and the salt and spice on his. This is my heart, says the warm sugar of the vanilla. This is the inside of me, murmurs the cinnamon. This is everything that hurts, confesses the bright edge of chili powder, and everything I miss and everything I hope for. This is everything I do not say but that I hold in me whispers that breath of salt at the end. This is my hidden heart of color and sugar the things you might miss if I did not show you they were there.

I boil fish and potatoes in the evening for the three of us: the cat, the poet and me. It doesn’t take long. I drink a glass of milk with the fish. Occasionally I make rice pudding and we eat it with cinnamon sugar.

Churros are like long Mexican doughnut sticks that have been fried and dipped in cinnamon or, as the sign tells me, strawberry sugar. They smell like God’s footprints. I’ve never had a real churro, but halfway down the promenade, I make a decision to give up on everything: finding Alex, finding another job, the meaning of life. Just give me that sweet fried dough.

Within five minutes of leaving the reunion, I'd undone the double wrapping and eaten all six rugelach, each a snail of sugar-dusted pastry dough, the cinnamon-lined chambers microscopically studded with midget raisins and chopped walnuts. By rapidly devouring mouthful after mouthful of these crumbs whose floury richness - blended of butter and sour cream and vanilla and cream cheese and egg yolk and sugar - I'd loved since childhood, perhaps I'd find vanishing from Nathan what, according to Proust, vanished from Marcel the instant he recognized "the savour of the little madeleine": the apprehensiveness of death. "A mere taste," Proust writes, and "the word 'death' ... [has] ... no meaning for him." So, greedily I ate, gluttonously, refusing to curtail for a moment this wolfish intake of saturated fat, but, in the end, having nothing like Marcel's luck.

His name tasted bright and sharp on my tongue. Sugar and cinnamon.

I'll never forget the heartwarming taste of those doughnuts--- lightly fried in sesame oil, with a delicate sprinkling of poppy seeds and just a dusting of cinnamon and brown sugar.

And across the water, you would swear you could sniff it all; the cinnamon and the cloves, the frankincense and the honey and the licorice, the nutmeg and citrons, the myrrh and the rosewater from Persia in keg upon keg. You would think you could glimpse, heaped and glimmering, the sapphires and the emeralds and the gauzes woven with gold, the ostrich feathers and the elephant tusks, the gums and the ginger and the coral buttons mynheer Goswin the clerk of the Hanse might be wearing on his jacket next week. . . . The Flanders galleys put into harbor every night in their highly paid voyage from Venice, fanned down the Adriatic by the thick summer airs, drifting into Corfu and Otranto, nosing into and out of Sicily and round the heel of Italy as far as Naples; blowing handsomely across the western gulf to Majorca, and then to the north African coast, and up and round Spain and Portugal, dropping off the small, lucrative loads which were not needed for Bruges; taking on board a little olive oil, some candied orange peel, some scented leather, a trifle of plate and a parrot, some sugar loaves.

=Doughnuts= 1 Egg 1 Cupful of Milk 1 and 1/3 Cupfuls of Sugar 2 Teaspoonfuls of Cream of Tartar 1 Teaspoonful of Soda Piece of Butter the Size of a Walnut 1/4 Teaspoonful of Cinnamon or Nutmeg Salt, and Flour enough to

Now we add the cinnamon," I said. "Sticks, not powder; broken in half. Three or four should do the trick-" The summery scent had turned autumnal; bonfires and Halloween. Cinnamon pancakes cooked outside. Mulled wine and burnt sugar.

He kisses me, the taste of sugar on my lips, and salt and spice on his. This is my heart, says the warm sugar of the vanilla. This is the inside of me, murmurs the cinnamon. This is everything that hurts, confesses the bright edge of chili powder, and everything I miss and everything I hope for. This is everything I do not say but that I hold in me, whispers that breath of salt at the end. This is my hidden heart of color and sugar, the things you might miss if I did not show you they were there.

I crack open two eggs and beat them in a bowl with some rice milk, pouring a few tablespoons of cinnamon and sugar, then some brown sugar and nutmeg. After putting some Cap'n Crunch cereal into a small sandwich bag, I take a frying pan and beat the bag until the pieces are all smashed and powdery, like a great dry rub. I pick up a piece of bread and dip it in my French toast mix. Then I dip it in the crushed Cap'n Crunch and cook it in the frying pan until it's a nice, golden brown and ready to flip on the other side.

Looking across the square at the chocolaterie, its bright window, the boxes of pink and red and orange geraniums at the balconies and at either side of the door, I feel the insidious creeping of doubt in my mind, and my mouth fills at the memory of its perfume, like cream and marshmallow and burnt sugar and the heady mingling of cognac and fresh-ground cocoa beans. It is the scent of a woman's hair, just where the nape of joins the skull's tender hollow, the scent of ripe apricots in the sun, of warm brioche and cinnamon rolls, lemon tea and lily of the valley.

The steam-borne smells of root and muscle, allium and brassica, saffron, thyme, turmeric, allspice, nutmeg and cinnamon, caramelised sugar, brandy and sour vinegar, duck thighs and salmon scales curl and emulsify into gobbets that dribble into nubbed stalactites on its galvanised yawn.

In Scappi's cookbook we see the first Italian recipes ever published that rely heavily on dairy, particularly butter and cheeses. There are also numerous recipes for pasta. Turkey makes its first appearance in an Italian cookbook. And many of us today are familiar with a recipe first found in L'Opera: zabaglione. The flavors that are prevalent in the cookbook are a little cloying to modern audiences, relying heavily on rosewater, sugar, pepper, ginger, nutmeg, and cinnamon. These flavors make sense in the variety of flaky pastries that are described in the book, but can be a little more off-putting when incorporated into a savory pasta dish.

FRENCH TOAST I like to cook up a batch, then refrigerate or freeze individual slices in zip-top bags. A quick heating in the toaster or microwave oven and breakfast is ready. Substitute a tablespoon of brown sugar for the dates if you wish. The turmeric is for color; if you don’t have it, just leave it out. PREP: 10 MINUTES | COOK: 15 MINUTES • MAKES 12 SLICES 2 cups Cashew Milk 3 tablespoons chopped, pitted dates 1⁄8 teaspoon ground cinnamon Dash of ground turmeric 12 slices whole wheat bread Pure maple syrup, fruit sauce, or fruit spread, for serving Process 1 cup of the Cashew Milk and the dates, cinnamon, and turmeric in a blender until smooth. Add the remaining 1 cup Cashew Milk and blend a few more moments. Pour the mixture into a bowl and dip slices of bread in it, one at a time, coating them well. Heat a nonstick griddle or skillet over medium heat. Cook as many slices as your pan will handle at a time, turning until both sides are evenly browned. Serve warm with toppings of your choice.

There’s no such a thing as too much sweetness, Quincy”, he told me. “All the best bakers know this. There needs to be a counterpoint. Something dark. Or bitter. Or sour. Unsweetened chocolate. Cardamom and cinnamon. Lemon and lime. They cut through all the sugar, taming it just enough so that when you do taste the sweetness, you appreciate it all the more.

Oh, yes, Alice did know that she forgot things, but not how badly, or how often. When her mind started to dazzle and to puzzle, frantically trying to lay hold of something stable, then she always at once allowed herself -- as she did now -- to slide back into her childhood, where she dwelt pleasurably on some scene or other that she had smoothed and polished and painted over and over again with fresh colour until it was like walking into a story that began, 'Once upon a time there was a little girl called Alice, with her mother, Dorothy. One morning Alice was in the kitchen with Dorothy, who was making her favourite pudding, apple with cinnamon and brown sugar and sour cream, and little Alice said, 'Mummy, I am a good girl, aren't I?

Figgy Pudding Cupcakes 1 tsp. cinnamon 1 tsp. ground ginger 1/2 tsp. cardamom 1/2 tsp. ground cloves 250g all-purpose flour 25g unsweetened cocoa powder 1/2 tsp. baking soda 2 tsp. baking powder 1 tsp. salt 100g unsalted butter 100g molasses 50g sugar 2 eggs 1 tsp. vanilla 1 tsp. brandy 100ml milk Preheat oven to 340°F and butter cupcake pan. Combine dry ingredients and sift; set aside. Cream butter, molasses and sugar on medium-high speed until fluffy. Add eggs, one at a time, beating until each is incorporated, then add vanilla and brandy. Mix in the dry ingredients in three batches, alternating with two additions of milk, and beating until combined after each. Bake for about 20–22 minutes. Ice if you like with brandy butter icing.

Peacekeeper Christmas Spice Cookies 225g butter, softened 200g sugar 235ml molasses 1 egg 2 tbsp. sour cream 750g all-purpose flour 2 tbsp. baking powder 5g baking soda 1 tsp. ground cinnamon 1 tsp. ground ginger pinch salt 145g chopped walnuts 145g golden raisins 145g chopped dates In a large mixing bowl, cream the butter and sugar together. Add the molasses, egg and sour cream; mix well. Combine the flour, baking powder, baking soda, cinnamon, ginger and salt; gradually add to creamed mixture. Stir in walnuts, raisins and dates. Chill for 2 hours or until easy to handle. On a floured surface, roll out dough finely. Cut with a 21/2-inch round cookie cutter. Place on greased baking sheets. Bake at 325°F for 12–15 minutes. Cool completely.

Yesterday I just felt like eating my ass off so I did. I ate two Chef Boyardee pizzas, a Fifth Avenue candy bar, an entire package of fun size Snickers (that was fun!), several cherry sours (not the entire package, there are still a few left), an apple (apples don’t taste as good as they used to), several Slim Jims, a slice of burnt garlic toast, white cheddar popcorn and microwave popcorn. Today I will drink black coffee, eat a bowl of oatmeal (old school, boiled on the stove but no butter but lots of cinnamon and brown sugar) and dance to various YouTubes. I need to buy a pair of gloves, get my ass to the boxing gym and learn to love protein shakes. Also, I want to run a marathon. Then I want to get a backpack, stuff it with trail mix and the like and take to the road like the chick in that Wild book.

Gingerbread Waffles ½ cup molasses 6 tbsp. oil 1 cup milk 2 beaten eggs   Mix together and add the following dry ingredients together in a separate bowl and then add to the liquid ingredients:   2 tsp. baking powder ½ tsp. baking soda 1 tsp. ginger (fresh is best) ½ tsp. cinnamon 4 tbsp. sugar 2 cups flour   Cook in a waffle iron for 4-6 minutes until golden brown. Serve with a lemon sauce or maple syrup.

The Pop-Tarts page is often aflutter. Pop-Tarts, it says as of today (February 8, 2008), were discontinued in Australia in 2005. Maybe that's true. Before that it said that Pop-Tarts were discontinued in Korea. Before that Australia. Several days ago it said: "Pop-Tarts is german for Little Iced Pastry O' Germany." Other things I learned from earlier versions: More than two trillion Pop-Tarts are sold each year. George Washington invented them. They were developed in the early 1960s in China. Popular flavors are "frosted strawberry, frosted brown sugar cinnamon, and semen." Pop-Tarts are a "flat Cookie." No: "Pop-Tarts are a flat Pastry, KEVIN MCCORMICK is a FRIGGIN LOSER notto mention a queer inch." No: "A Pop-Tart is a flat condom." Once last fall the whole page was replaced with "NIPPLES AND BROCCOLI!!!!!

Christmas Eve Punch   Ingredients 2 cups water ¾ cup sugar ½ teaspoon ground cinnamon 4 cups chilled cranberry/apple juice 1 46-ounce can chilled pineapple juice 1 liter chilled ginger ale In a large saucepan bring your water, sugar, and cinnamon to a boil, stirring to dissolve the sugar. Chill. Before you serve, add the sugar water mixture, chilled juices, and ginger ale to a large punch bowl. Serve in party glasses over ice.

But he was already kissing her, one hand on the side of her face, the other removing the sandwich from her lap and putting it on the seat next to him, and it turned out that little seedling hadn’t been crushed after all, and that first kisses didn’t necessarily require darkness and alcohol, they could happen in the open air, with the sun warm on your face and everything around you honest and real and true and thank God she hadn’t been chewing gum because she would have to have swallowed it quick-smart and she might have missed the fact that Tom tasted exactly the way she always suspected he’d taste: of cinnamon sugar and coffee and the sea. “I was worried we were destined for friendship,” she said when they came up for air. Tom brushed a lock of hair off her forehead and tucked it behind her ear. “Are you kidding? Besides, I’ve got enough friends.

Again I linger over the names. Crème de cassis. Three nut cluster. I select a dark nugget from a tray marked Eastern Journey. Crystallized ginger in a hard sugar shell, releasing a mouthful of liqueur like a concentration of spices, a breath of aromatic air where sandalwood and cinnamon and lime vie for attention with cedar and allspice... I take another, from a tray marked Pêche au miel millefleurs. A slice of peach steeped in honey and eau-de-vie, a crystallized peach sliver on the chocolate lid.

Jaclyn’s Snickerdoodle Recipe Ingredients: 1-1/2 cups sugar 1/2 cup BUTTER, softened 1 teaspoon pure vanilla 2 eggs 2-3/4 cups flour 1 teaspoon cream of tartar 1/2 teaspoon baking soda 1/4 teaspoon salt 2 tablespoons sugar 2 teaspoons ground cinnamon AND a secret ingredient! 1/4 teaspoon nutmeg (cookies are good without the nutmeg, but sooo good with it) Instructions: Heat oven to 350 degrees Fahrenheit. Combine first four ingredients and mix well In separate bowl combine flour, cream of tartar, and baking soda. Then mix into creamed mixture. Blend well to avoid flour clumps! Shape dough into 1-inch balls. Combine the 2 tablespoons sugar with the cinnamon and nutmeg. Roll each dough ball in the sugar mixture and place on a cookie sheet, leaving about 2 inches between cookies. Bake approximately 10 minutes. Remove from cookie sheet immediately and allow to cool. ENJOY warm or allow to cool. Serve with cold milk or hot beverage of your choice. These keep best in the refrigerator if they last more than a few minutes!!

and roller parted company so briskly, or that the canisters were rattled up and down like juggling tricks, or even that the blended scents of tea and coffee were so grateful to the nose, or even that the raisins were so plentiful and rare, the almonds so extremely white, the sticks of cinnamon so long and straight, the other spices so delicious, the candied fruits so caked and spotted with molten sugar as to make the coldest lookers-on feel faint and subsequently bilious. Nor was it that the figs were moist and pulpy,

Rookie Cinnamon Sugar Doughnuts* Parental supervision necessary for frying Makes 8 doughnuts and 8 doughnut holes Ingredients Vegetable oil 1 (8-count) tube of premade, large biscuit dough (found in the refrigerated dough aisle at supermarkets) ½ cup sugar ¼ teaspoon ground cinnamon Directions 1. Fill a large saucepan with vegetable oil to a depth of 1 inch. 2. Heat oil over medium heat until it reaches 365°F. You can measure the temperature with a cooking oil thermometer. Or, drop a single kernel of popcorn into the oil as it’s heating. When the kernel pops, you’re ready to fry. 3. While the oil heats, open the biscuit tube and separate the rounds. Use a 1-inch-round cookie cutter to cut a hole in the center of each biscuit. Save the holes. 4. Mix the sugar and cinnamon in a large shallow bowl. 5. Add 2 doughnuts to the hot oil at a time. Cook, turning once, until golden brown—about 1 minute per side. 6. Drain on paper towels and immediately toss in the cinnamon sugar to coat. Cool on a wire rack. Repeat with the remaining doughnuts and holes.

Please wait here. "Annoying yet romantic," she said aloud. She sat down on the folding chair and peered inside the paper bag. A handful of tiny jam-filled donuts dusted with cinnamon and sugar sent up an intoxicating scent. The bag was warm in her hands, flecked with little bits of oil seeping through. Luce popped one into her mouth and took a sip from the tiny white cup, which contained the richest, most delightful espresso Luce had ever tasted. "Enjoying the bombolini?" Daniel called from below. Luce shot to her feet and leaned over the railing to find him standing at the back of a gondola painted with images of angels. He wore a flat straw hat bound with a thick red ribbon, and used a broad wooden paddle to steer the boat slowly toward her. Her heart surged the way it did each time she first saw Daniel in another life. But he was here. He was hers. This was happening now. "Dip them in the espresso, then tell me what it's like to be in Heaven," Daniel said, smiling up at her. "How do I get down to you?" she called. He pointed to the narrowest spiral staircase Luce had ever seen, just to the right of the railing. She grabbed the coffee and bag of donuts, slipped the peony stem behind her ear, and made for the steps. She could feel Daniel's eyes on her as she climbed over the railing and slinked down the stairs. Every time she made a full rotation on the staircase, she caught a teasing flash of his violet eyes. By the time she made it to the bottom, he had extended his hand to help her onto the boat. There was the electricity she'd been yearning for since she awoke. The spark that passed between them every time they touched. Daniel wrapped his arms around her waist and drew her in so that there was no space between their bodies. He kissed her, long and deep, until she was dizzy. "Now that's the way to start a morning." Daniel's fingers traced the petals of the peony behind her ear. A slight weight suddenly tugged at her neck and when she reached up, her hands found a find chain, which her fingers traced down to a silver locket. She held it out and looked at the red rose engraved on its face. Her locket!

About sexuality of English mice. A warm perfume is growing little by little in the room. An orchard scent, a caramelized sugar scent. Mrs. MOUSE roasts apples in the chimney. The apple fruits smell grass of England and the pastry oven. On a thread drawn in the flames, the apples, from the buried autumn, turn a golden color and grind in tempting bubbles. But I have the feeling that you already worry. Mrs. MOUSE in a Laura Ashley apron, pink and white stripes, with a big purple satin bow on her belt, Mrs. MOUSE is certainly not a free mouse? Certainly she cooks all day long lemon meringue tarts, puddings and cheese pies, in the kitchen of the burrow. She suffocates a bit in the sweet steams, looks with a sigh the patched socks trickling, hanging from the ceiling, between mint leaves and pomegranates. Surely Mrs. MOUSE just knows the inside, and all the evening flavours are just good for Mrs. MOUSE flabbiness. You are totally wrong - we can forgive you – we don’t know enough that the life in the burrow is totally communal. To pick the blackberries, the purplish red elderberries, the beechnuts and the sloes Mr. and Mrs. MOUSE escape in turn, and glean in the bushes the winter gatherings. After, with frozen paws, intoxicated with cold wind, they come back in the burrow, and it’s a good time when the little door, rond little oak wood door brings a yellow ray in the blue of the evening. Mr. and Mrs. MOUSE are from outside and from inside, in the most complete commonality of wealth and climate. While Mrs. MOUSE prepares the hot wine, Mr. MOUSE takes care of the children. On the top of the bunk bed Thimoty is reading a cartoon, Mr. MOUSE helps Benjamin to put a fleece-lined pyjama, one in a very sweet milky blue for snow dreams. That’s it … children are in bed …. Mrs. MOUSE blazes the hot wine near the chimney, it smells lemon, cinnamon, big dry flames, a blue tempest. Mr. and Mrs. MOUSE can wait and watch. They drink slowly, and then .... they will make love ….You didn’t know? It’s true, we need to guess it. Don’t expect me to tell you in details the mice love in patchwork duvets, the deep cherry wood bed. It’s just good enough not to speak about it. Because, to be able to speak about it, it would need all the perfumes, all the silent, all the talent and all the colors of the day. We already make love preparing the blackberries wine, the lemon meringue pie, we already make love going outside in the coldness to earn the wish of warmness and come back. We make love downstream of the day, as we take care of our patiences. It’s a love very warm, very present and yet invisible, mice’s love in the duvets. Imagine, dream a bit ….. Don’t speak too badly about English mice’s sexuality …..

Cinnamon Apple Bread Makes 1 loaf Ingredients 16 slice bread (2 pounds) 1⅓ cups lukewarm milk 3⅓ tablespoons butter, melted 2⅔ tablespoons sugar 2 teaspoons table salt 1⅓ teaspoons cinnamon, ground A pinch ground cloves 4 cups white bread flour 2¼ teaspoons bread machine yeast 1⅓ cups peeled apple, finely diced 12 slice bread (1½ pounds) 1 cup lukewarm milk 2½ tablespoons butter, melted 2 tablespoons sugar 1½ teaspoons table salt 1 teaspoon cinnamon, ground Pinch ground cloves 3 cups white bread flour 2¼ teaspoons bread machine yeast 1 cup peeled apple, finely diced

Sugar-cube houses spilled down the last slope toward the sea. A full moon floated above the inky water; the air from the gardens they passed smelled of gardenias and jasmine. She slept as soon as she put her head on the pillow of the small white hotel room. When she opened the creaky blue shutters the following morning, brilliant sunlight fell in through the window and the hum of the bees on the vines below filled the room. The sea was every color of delphinium and larkspur. The smell of food drifted up from the small restaurant below her balcony. Bacon, fresh bread, coffee, cinnamon.

Chinese Pot Roast 1 chuck roast, about 4 lb. 2 garlic cloves, minced A dash of nutmeg and cinnamon 2 tbsp. brown sugar 1 tbsp. sherry or red wine ¼ cup soy sauce 1¼ cups water 3 peeled and sliced carrots 3 potatoes, peeled and cubed 1 celery stalk, sliced 2 tbsp. cornstarch   Marinate the meat in the next six ingredients for at least 3 hours. Place the meat in a roasting pan at 325 degrees for 2 hours. Add the vegetables 45 minutes before cooking time ends. Voila!   Tory Simmons’ Simmering Family Cookbook Chapter 14   Tory was putting a Chinese pot roast in the oven when she heard a car pull into the drive.

She set butter and sugar to warm in a sauté pan, and then turned to core, peel, and slice the apples, the sluicing sound of the knife against the crisp flesh of the fruit giving her whirling mind finally something to clutch. She dropped the apples into the pan, shaking it gently by the handle to coat the apples until they were slightly caramelized. Then she added a splash of cider and let the buttery, sweet liquid reduce before seasoning with cinnamon and pouring the softened apples into a serving bowl. She leaned over the bowl as she customarily did when making cinnamon apples to breathe the earthy-sweet aroma.

HONEY LOAF (Makes 2 loaves) 3½ cups sifted flour ¼ teaspoon salt 1½ teaspoons baking powder 1 teaspoon baking soda ½ teaspoon cinnamon ¼ teaspoon nutmeg ⅛ teaspoon ground cloves ½ teaspoon ginger 4 eggs ¾ cup sugar 4 tablespoons canola oil 2 cups dark honey ½ cup brewed coffee 1½ cups walnuts, chopped Preheat oven to 325 degrees. In a medium bowl, sift together flour, salt, baking powder, baking soda, and spices. In a large bowl, beat eggs, gradually adding sugar, until light in color and thick. Beat in oil, honey, and coffee. Stir in flour mixture and nuts. Oil two 9-inch loaf pans and turn batter into them. Bake for 50 minutes or until browned, and when tester comes out clean. Cool on rack before removing from pan.

HONEY LOAF (Makes 2 loaves) 3½ cups sifted flour ¼ teaspoon salt 1½ teaspoons baking powder 1 teaspoon baking soda ½ teaspoon cinnamon ¼ teaspoon nutmeg ⅛ teaspoon ground cloves ½ teaspoon ginger 4 eggs ¾ cup sugar 4 tablespoons canola oil 2 cups dark honey ½ cup brewed coffee 1½ cups walnuts, chopped Preheat oven to 325 degrees. In a medium bowl, sift together flour, salt, baking powder, baking soda, and spices. In a large bowl, beat eggs, gradually adding sugar, until light in color and thick. Beat in oil, honey, and coffee. Stir in flour mixture and nuts. Oil two 9-inch loaf pans and turn batter into them. Bake for 50 minutes or until browned, and when tester comes out clean. Cool on rack before removing from pan. FROM

She hummed along with the radio while cutting thick slices from the ring of ciambellone she remembered from her childhood, but it was close. She fixed the sweet, lemony bread the way she always did, the slices spread with mascarpone and sprinkled with cinnamon and sugar. "You're a natural in the kitchen," Pop always said. Being good at cooking was nothing special. She wanted to be good at Latin, at vector analysis, at Jungian psychology. Not cooking. Yet she always seemed to be feeding people in spite of herself. In high school, she was the one who brought snacks to study tables or booster meetings. By senior year, she had football players eating cichetti and the students council debating the merits of different types of olive oil.

I go to one of my favorite Instagram profiles, the.korean.vegan, and I watch her last video, in which she makes peach-topped tteok. The Korean vegan, Joanne, cooks while talking about various things in her life. As she splits open a peach, she explains why she gave up meat. As she adds lemon juice, brown sugar, nutmeg, a pinch of salt, cinnamon, almond extract, maple syrup, then vegan butter and vegan milk and sifted almond and rice flour, she talks about how she worried about whitewashing her diet, about denying herself a fundamental part of her culture, and then about how others don't see her as authentically Korean since she is a vegan. I watch other videos by Joanne, soothed by her voice into feeling human myself, and into craving the experiences of love she talks of and the food she cooks as she does. I go to another profile, and watch a person's hands delicately handle little knots of shirataki noodles and wash them in cold water, before placing them in a clear oden soup that is already filled with stock-boiled eggs, daikon, and pure white triangles of hanpen. Next, they place a cube of rice cake in a little deep-fried tofu pouch, and seal the pouch with a toothpick so it looks like a tiny drawstring bag; they place the bag in with the other ingredients. "Every winter my mum made this dish for me," a voice says over the video, "just like how every winter my grandma made it for my mum when she was a child." The person in the video is half Japanese like me, and her name is Mei; she appears on the screen, rosy cheeked, chopsticks in her hand, and sits down with her dish and eats it, facing the camera. Food means so much in Japan. Soya beans thrown out of temples in February to tempt out demons before the coming of spring bring the eater prosperity and luck; sushi rolls eaten facing a specific direction decided each year bring luck and fortune to the eater; soba noodles consumed at New Year help time progress, connecting one year to the next; when the noodles snap, the eater can move on from bad events from the last year. In China too, long noodles consumed at New Year grant the eater a long life. In Korea, when rice-cake soup is eaten at New Year, every Korean ages a year, together, in unison. All these things feel crucial to East Asian identity, no matter which country you are from.

Michael’s Magical Sweet Potato Muffins WHISK TOGETHER 1 cup dark brown sugar, 1/2 cup oil, 1 running-over teaspoon vanilla, and 2 eggs. Then, in another bowl, mix together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon cinnamon, 1 teaspoon nutmeg, 1/2 teaspoon allspice, and 1/2 teaspoon salt. To that, add 2 big giant sweet potatoes—either baked or boiled—and mashed. I suppose you COULD use canned ones, but it kinda makes me gag to think about. Add your egg/sugar mixture to all of that and stir it up without beating it to death. Put it in greased muffin tins and bake for about 25 to 30 minutes at 350°F. (If you want to, you could add 1/2 cup raisins or 1 cup pecans. I’d go with the pecans—not a big fan of raisins in stuff, but that’s just me.)   Okay—I have got

HOPE CAKES 2 tablespoons butter 8 ounces cream cheese 3 bananas 1 teaspoon vanilla 2 cups white sugar 2 eggs, refrigerated 3 cups flour ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt Topping ½ cup flour ¼ cup oats ¼ cup brown sugar 1 teaspoon cinnamon ¼ cup butter ½ cup nuts Preheat oven to 350 degrees. Grease a big baking pan with butter. In a large bowl, mix together the butter, cream cheese, bananas, vanilla, and white sugar. Add the eggs. Add the flour, baking powder, baking soda, and salt, mixing all the while. Pour the batter into the pan. To make the topping, in a medium bowl combine flour, oats, brown sugar, and cinnamon, then mix in the butter and the nuts. Using a fork, gently lay the topping on the batter. Bake in oven for 40 minutes, or until an impossible thing comes true.

HOPE CAKES 2 tablespoons butter 8 ounces cream cheese 3 bananas 1 teaspoon vanilla 2 cups white sugar 2 eggs, refrigerated 3 cups flour ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt Topping ½ cup flour ¼ cup oats ¼ cup brown sugar 1 teaspoon cinnamon ¼ cup butter ½ cup nuts Preheat oven to 350 degrees. Grease a big baking pan with butter. In a large bowl, mix together the butter, cream cheese, bananas, vanilla, and white sugar. Add the eggs. Add the flour, baking powder, baking soda, and salt, mixing all the while. Pour the batter into the pan. To make the topping, in a medium bowl combine flour, oats, brown sugar, and cinnamon, then mix in the butter and the nuts. Using a fork, gently lay the topping on the batter. Bake in oven for 40 minutes, or until an impossible thing comes true. Whichever comes first.

Sarah's first introduction was the signature sugardoodle. Big, billowy, and buttery, sparkling with a generous coating of sugar crystals and cinnamon, it has the perfect savory-sweet balance that comes from creamed butter and sugar. When she created it, the bakery's cookie menu was dominated by chocolaty options. She was looking to add something with a different flavor profile. Then, for the 2013 holiday season, she was playing with recipe ideas that would evoke nostalgia and home baking and struck upon the ginger spice cookie, a soft, sweet molasses number with the bite of ginger, cinnamon, and nutmeg. It was so popular it stuck around beyond the holidays and became a year-round best seller. Then came the killer red velvet. Rich from cocoa, savory from a cream-cheese center, and crunchy from its sugar-dusted top, it gives red velvet lovers a whole new creation to die for.

How was Houston?" I asked as he set me down. Dad's warm brown eyes crinkled with his smile. "Hot. But the food was great, and I've got a lot to write about." 'What was your favorite bite?" I asked. "Savory or sweet?" he asked, grinning. "Savory first, then sweet," I said, grinning back. "Well, I had an incredible pork shoulder in a brown sugar-tamarind barbecue sauce. It was the perfect combination of sweet and sour." Dad has an amazing palate; he can tell whether the nutmeg in a soup has been freshly grated or not. "That sounds delicious. And the best dessert?" "Hands down, a piece of pecan pie. It made me think of you. I took notes- it was flavored with vanilla bean and cinnamon rum. But I bet we could make one even better." "Ooh," I said. "Maybe with five-spice powder? I think that would go really well with the sweet pecans." "That's my girl, the master of combining unusual flavors.

Add orange peel and cinnamon to milk. Grate the chocolate.' The hard, round cake of chocolate was wrapped in yellow plastic with red stripes, shiny and dark when she opened it. The chocolate made a rough sound as it brushed across the fine section of the grater, falling in soft clouds onto the counter, releasing a scent of dusty back rooms filled with bittersweet chocolate and old love letters, the bottom drawers of antique desks and the last leaves of autumn, almonds and cinnamon and sugar. Into the milk it went. 'Add anise.' Such a small amount of ground spice in the little bag Abuelita had given her. It lay there quietly, unremarkable, the color of wet beach sand. She undid the tie around the top of the bag and swirls of warm gold and licorice danced up to her nose, bringing with them miles of faraway deserts and a dark, starless sky, a longing she could feel in the back of her eyes, her fingertips.

With orchards and gardens bursting with delicious Kentish apples, now is the time to fetch out those favourite recipes. Spiced Apple Cake is simple to make and a nice change from a pie. It works well served warm with custard, or cold with a cup of tea in place of a traditional fruit cake. 3 apples, peeled, cored and sliced 2 tsp golden syrup 1 tbsp butter 1 tsp ground cinnamon Sponge mix: 4 oz butter 2 tbsp golden syrup 4 oz caster sugar 2 eggs 4 oz self-raising flour 1 tbsp milk Simmer the apples with the syrup, butter and cinnamon for a few minutes until tender but not mushy. To prepare the topping, soften the butter and golden syrup in a bowl over a basin of hot water. Remove from the heat and beat in the sugar and eggs. Fold in the flour, adding milk to give the consistency of lightly whipped cream. Place the apple chunks in a greased tin or ovenproof dish and pour over the topping. Bake at Gas Mark 4 for 25 to 30 minutes until the sponge is golden brown and springy to touch.

PORK AND BEANS BREAD Preheat oven to 350 degrees F., rack in the middle position. 15-ounce can of pork and beans (I used Van Camp’s) 4 eggs, beaten (just whip them up in a glass with a fork) 1 cup vegetable oil (not canola, not olive—use vegetable oil) 1 teaspoon vanilla extract 2 cups white (granulated) sugar 1 teaspoon baking soda ½ teaspoon baking powder ½ teaspoon salt 1 and ½ teaspoons ground cinnamon 1 cup chopped pecans or walnuts (measure after chopping—I used pecans) 3 cups all-purpose flour (pack it down in the cup when you measure it) Prepare your pans. Spray two 9-inch by 5-inch by 3-inch-deep loaf pans with Pam or another nonstick cooking spray.   Don’t drain the pork and beans. Pour them into a food processor or a blender, juice and all, and process them until they’re pureed smooth with no lumps.   Place the beaten eggs in a large mixing bowl. Stir in the pureed pork and beans and mix them in well.   Add the vegetable oil and the vanilla extract. Mix well.   Add the sugar and mix it in. Then mix in the baking soda, baking powder, salt and cinnamon. Stir until everything is incorporated.   Stir in the chopped nuts.   Add the flour in one-cup increments, stirring after each addition.   Spoon half of the batter into one loaf pan and the other half of the batter into the second loaf pan.   Bake at 350 degrees F. for 50 to 60 minutes. Test the bread with a long food pick inserted in the center. If it comes out sticky, the bread needs to bake a bit more. If it comes out dry, remove the pans from the oven and place them on a wire rack to cool for 20 minutes.   Run the sharp blade of a knife around inside of all four sides of the pan to loosen the bread, and then tip it out onto the wire rack.   Cool the bread completely, and then wrap it in plastic wrap. At this point the bread can be frozen in a freezer bag for up to 3 months.   Hannah and Lisa’s Note: If you don’t tell anyone the name of this bread, they probably won’t ever guess it’s made with pork and beans.

DOLL FACE COOKIES Preheat oven to 375 degrees F., rack in the middle position. (THESE COOKIES HAVE NO EGGS) ½ cup melted butter (1 stick) 1 cup brown sugar, tightly packed ½ cup molasses*** 1 teaspoon baking soda ½ teaspoon salt ½ teaspoon cinnamon 1 teaspoon lemon juice ½ cup milk 2½ cups flour (no need to sift) 1 cup (approximately) golden raisins, regular raisins, or currants to decorate Melt butter in a large microwave bowl. When the butter has cooled to room temperature, stir in the brown sugar and molasses. Add the soda, salt, and cinnamon and mix it all up. Mix in the teaspoon of lemon juice. Add half the flour to your bowl and mix it up. Slowly pour in the milk, a little at a time, and mix as you go. Add the rest of the flour and stir until it’s thoroughly incorporated. Drop the dough by rounded teaspoon onto UNGREASED cookie sheets, 12 to a standard-size sheet. Put three raisins on top of each cookie, two for the eyes and one for the mouth. Bake for 10 to 12 minutes at 375 degrees F. Let the cookies cool on the sheet for 2 minutes and then transfer them to a wire rack to cool completely. Yield: 4 to 5 dozen, depending on cookie size. Immelda Giese,

1¾ cups flour 2 teaspoons cinnamon 1 teaspoon nutmeg ½ teaspoon ginger 1 teaspoon baking powder ½ teaspoon baking soda 2 eggs ¾ cup honey 4 tablespoons melted butter ¼ cup oil (vegetable or canola) 1 cup milk (buttermilk can also be used) 1½ teaspoons vanilla Preheat oven to 400 degrees. In a medium bowl, whisk together flour, cinnamon, nutmeg, ginger, baking powder, and baking soda. Set aside. In another bowl, whisk eggs, honey, butter, oil, milk, and vanilla. Fold dry ingredients into wet and stir until just combined. Grease a donut pan or cupcake tin and fill halfway with batter. (If you do not have a donut pan, use a cupcake/muffin pan. Create small cylinders of tinfoil, place one in the middle of each cup, and spray each cylinder with cooking oil. If using the cupcake tin with aluminum foil cylinders, transfer batter to a ziplock bag and cut a hole to pipe batter around cylinders.) Bake for 8 to 10 minutes. HONEY GLAZE ¼ cup melted butter 1 cup confectioners’ sugar ½ teaspoon vanilla ⅓ cup hot water 1 teaspoon honey Combine all ingredients in a small bowl. Dip warm donuts in glaze. You can omit the glaze and just drizzle honey on top and, if you like, sprinkle with sea salt.

HONEY-GLAZED SPICED DONUTS (Makes a dozen) 1¾ cups flour 2 teaspoons cinnamon 1 teaspoon nutmeg ½ teaspoon ginger 1 teaspoon baking powder ½ teaspoon baking soda 2 eggs ¾ cup honey 4 tablespoons melted butter ¼ cup oil (vegetable or canola) 1 cup milk (buttermilk can also be used) 1½ teaspoons vanilla Preheat oven to 400 degrees. In a medium bowl, whisk together flour, cinnamon, nutmeg, ginger, baking powder, and baking soda. Set aside. In another bowl, whisk eggs, honey, butter, oil, milk, and vanilla. Fold dry ingredients into wet and stir until just combined. Grease a donut pan or cupcake tin and fill halfway with batter. (If you do not have a donut pan, use a cupcake/muffin pan. Create small cylinders of tinfoil, place one in the middle of each cup, and spray each cylinder with cooking oil. If using the cupcake tin with aluminum foil cylinders, transfer batter to a ziplock bag and cut a hole to pipe batter around cylinders.) Bake for 8 to 10 minutes. HONEY GLAZE ¼ cup melted butter 1 cup confectioners’ sugar ½ teaspoon vanilla ⅓ cup hot water 1 teaspoon honey Combine all ingredients in a small bowl. Dip warm donuts in glaze. You can omit the glaze and just drizzle honey on top and, if you like, sprinkle with sea salt.

HONEY-GLAZED SPICED DONUTS (Makes a dozen) 1¾ cups flour 2 teaspoons cinnamon 1 teaspoon nutmeg ½ teaspoon ginger 1 teaspoon baking powder ½ teaspoon baking soda 2 eggs ¾ cup honey 4 tablespoons melted butter ¼ cup oil (vegetable or canola) 1 cup milk (buttermilk can also be used) 1½ teaspoons vanilla Preheat oven to 400 degrees. In a medium bowl, whisk together flour, cinnamon, nutmeg, ginger, baking powder, and baking soda. Set aside. In another bowl, whisk eggs, honey, butter, oil, milk, and vanilla. Fold dry ingredients into wet and stir until just combined. Grease a donut pan or cupcake tin and fill halfway with batter. (If you do not have a donut pan, use a cupcake/muffin pan. Create small cylinders of tinfoil, place one in the middle of each cup, and spray each cylinder with cooking oil. If using the cupcake tin with aluminum foil cylinders, transfer batter to a ziplock bag and cut a hole to pipe batter around cylinders.) Bake for 8 to 10 minutes. HONEY GLAZE ¼ cup melted butter 1 cup confectioners’ sugar ½ teaspoon vanilla ⅓ cup hot water 1 teaspoon honey Combine all ingredients in a small bowl. Dip warm donuts in glaze. You can omit the glaze and just drizzle honey on top and, if you like, sprinkle with sea salt. HONEY

JUMBO GINGERBREAD NUT MUFFINS Once you try these jumbo-size, nut- and oil-rich muffins, you will appreciate how filling they are. They are made with eggs, coconut oil, almonds, and other nuts and seeds, so they are also very healthy. You can also add a schmear of cream cheese or a bit of unsweetened fruit butter for extra flavor. To fill out a lunch, add a chunk of cheese, some fresh berries or sliced fruit, or an avocado. While walnuts and pumpkin seeds are called for in the recipe to add crunch, you can substitute your choice of nut or seed, such as pecans, pistachios, or sunflower seeds. A jumbo muffin pan is used in this recipe, but a smaller muffin pan can be substituted. If a smaller pan is used, reduce baking time by about 5 minutes, though always assess doneness by inserting a wooden pick into the center of a muffin and making sure it comes out clean. If you make the smaller size, pack 2 muffins for lunch. Makes 6 4 cups almond meal/flour 1 cup shredded unsweetened coconut ½ cup chopped walnuts ½ cup pumpkin seeds Sweetener equivalent to ¾ cup sugar 2 teaspoons ground cinnamon 1 tablespoon ground ginger 1 teaspoon ground nutmeg ½ teaspoon ground cloves 1 teaspoon sea salt 3 eggs ½ cup coconut oil, melted 1 teaspoon vanilla extract ½ cup water Preheat the oven to 350°F. Place paper liners in a 6-cup jumbo muffin pan or grease the cups with coconut or other oil. In a large bowl, combine the almond meal/flour, coconut, walnuts, pumpkin seeds, sweetener, cinnamon, ginger, nutmeg, cloves, and salt. Mix well. In a medium bowl, whisk the eggs. Stir in the coconut oil, vanilla, and water. Pour the egg mixture into the almond meal mixture and combine thoroughly. Divide the batter evenly among the muffin cups. Bake for 30 minutes, or until a wooden pick inserted in the center of a muffin comes out clean. Per serving (1 muffin): 893 calories, 25 g protein, 26 g carbohydrates, 82 g total fat, 30 g saturated fat, 12 g fiber, 333 mg sodium BRATWURST WITH BELL PEPPERS AND SAUERKRAUT Living in Milwaukee has turned me on to the flavors of German-style bratwurst, but any spicy sausage (such as Italian, chorizo, or andouille) will do just fine in this recipe. The quality of the brat or sausage makes the dish, so choose your favorite. The spices used in various sausages will vary, so I kept the spices and flavors of the sauerkraut mixture light. However, this makes the choice of bratwurst or sausage the crucial component of this dish. You can also add ground coriander, nutmeg, and

I'd give me two eyes for a slice of apple pie." She was brain-cracked, but spoke for them all. Then Tabby Jones joined in, holding forth on the making of the best apple pie: the particular apples, whether reinettes or pippins, the bettermost flavorings: cinnamon, cloves, or a syrup made from the peelings. Slowly, groans of vexation turned to appreciative mumblings. Someone else favored quince, another lemon. Apples, they all agreed, though the most commonplace of fruit, did produce an uncommon variety of delights: pies and puddings, creams and custards, jellies and junkets, ciders and syllabubs. The time passed a deal quicker and merrier than before. Janey, the whore who had once been famed in Harris's List of Covent Garden Ladies, told them, in her child's voice, that the best dish she ever tasted was a Desert Island of Flummery, at a mansion in Grosvenor Square. "It was all over jellies and candies and dainty figures, and a hut of real gold-leaf. Like eating money, it were. I fancied meself a proper duchess." She knew what Janey meant. When she had first met Aunt Charlotte she had gorged herself until her fingers were gummy with syrup and cream. There was one cake she never forgot; a puffed conceit of cream, pastry, and pink sugar comfits.

Pumpkin Cupcakes with Whipped Cream Frosting 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon coarse salt 1 teaspoon ground cinnamon 1 teaspoon ground ginger ¼ teaspoon nutmeg 1 cup packed light-brown sugar 1 cup granulated sugar 2 sticks unsalted butter, melted 4 large eggs, lightly beaten 1 can (15 ounces) pumpkin puree Preheat oven to 350 degrees. Line cupcake pan with paper liners. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. In a large bowl, mix together brown sugar, granulated sugar, melted butter, and eggs. Add dry ingredients, and mix until smooth. Lastly, mix in the pumpkin until thoroughly blended. Scoop the batter evenly into the cupcake liners. Bake 20 to 25 minutes until a toothpick inserted in the center comes out clean. Let cool before frosting. Makes 24. Whipped Cream Frosting ½ cup heavy whipping cream, chilled 4 tablespoons powdered sugar In a medium bowl, whip heavy cream on medium-high speed for 3 minutes. In a small bowl, sift powdered sugar. Add the sugar to the whipped cream mixture and mix on medium-high speed until stiff peaks form. Frosting should be able to stand on its own. Garnish idea: Sprinkle with nutmeg or cinnamon.

English Gingerbread Cake Serves: 12 to 16 Baking Time: 50 to 60 minutes Kyle Cathie, editor for the British version of The Cake Bible (and now a publisher), informed me in no uncertain terms that a book could not be called a cake "bible" in England if it did not contain the beloved gingerbread cake. When I went to England to retest all the cakes using British flour and ingredients, I developed this gingerbread recipe. Now that I have tasted it, I quite agree with Kyle. It is a moist spicy cake with an intriguing blend of buttery, lemony, wheaty, and treacly flavors. Cut into squares and decorated with pumpkin faces, it makes a delightful "treat" for Halloween. Batter Volume Ounce Gram unsalted butter (65° to 75°F/19° to 23°C) 8 tablespoons (1 stick) 4 113 golden syrup or light corn syrup 1¼ cups (10 fluid ounces) 15 425 dark brown sugar, preferably Muscovado ¼ cup, firmly packed 2 60 orange marmalade 1 heaping tablespoon 1.5 40 2 large eggs, at room temperature ¼ cup plus 2 tablespoons (3 fluid ounces) 3.5 100 milk 2/3 cup (5.3 fluid ounces) 5.6 160 cake flour (or bleached all-purpose flour) 1 cup plus 2 tablespoons (or 1 cup), sifted into the cup and leveled off 4 115 whole wheat flour 1 cup minus 1 tablespoon (lightly spooned into the cup) 4 115 baking powder 1½ teaspoons . . cinnamon 1 teaspoon . . ground ginger 1 teaspoon . . baking soda ½ teaspoon . . salt pinch . . Special Equipment One 8 by 2-inch square cake pan or 9 by 2-inch round pan (see Note), wrapped with a cake strip, bottom coated with shortening, topped with a parchment square (or round), then coated with baking spray with flour Preheat the Oven Twenty minutes or more before baking, set an oven rack in the lower third of the oven and preheat the oven to 325°F/160°C. Mix the Liquid Ingredients In a small heavy saucepan, stir together the butter, golden syrup, sugar, and marmalade over medium-low heat until melted and uniform in color. Set aside uncovered until just barely warm, about 10 minutes. Whisk in the eggs and milk. Make the Batter In a large bowl, whisk together the cake flour, whole wheat flour, baking powder, cinnamon, ginger, baking soda, and salt. Add the butter mixture, stirring with a large silicone spatula or spoon just until smooth and the consistency of thick soup. Using the silicone spatula, scrape the batter into the prepared pan. Bake the Cake Bake for 50 to 60 minutes, or until a wire cake tester inserted in the center comes out clean and the cake springs back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven. Cool the Cake Let the cake cool in the pan on a wire rack for 10 minutes. While the cake is cooling, make the syrup.

Over the next two hours, we sampled from cheese plates, charcuterie platters, salads, roasted vegetables, tarts, and two risottos. I knew we were nowhere near done, but I was glad I'd worn a stretchy, forgiving dress. Next came the pastas, spring vegetables tossed with prawns and cavatappi, a beautiful macaroni and cheese, and a lasagna with duck ragù. It didn't end there---Chloé began to bring out the meats---a beautiful pork loin in a hazelnut cream sauce, a charming piece of bone-in chicken breast coated in cornflakes, a peppery filet mignon, and a generous slice of meat loaf with a tangy glaze. My favorite was the duck in marionberry sauce---the skin had been rubbed with an intoxicating blend of spices, the meat finished with a sweet, tangy sauce. It tasted like summer and Oregon all at once. We planned to open in mid-August, so the duck with fresh berries would be a perfect item for the opening menu. While I took measured bites from most of the plates, I kept the duck near and continued to enjoy the complex flavors offered by the spices and berry. Next came the desserts, which Clementine brought out herself. She presented miniatures of her pastry offerings---a two-bite strawberry shortcake with rose liqueur-spiked whipped cream, a peach-and-brown-sugar bread pudding served on the end of a spoon, a dark chocolate torte with a hint of cinnamon, and a trio of melon ball-sized scoops of gelato.

Pumpkin Sugar Cookies Sugar Cookies just got better with a little pumpkin! This recipe creates soft, chewy, lightly spicy glazed pumpkin sugar cookies that are perfect for Fall! Ingredients: 1/2 cup softened butter 1/2 cup vegetable oil 1/2 cup pumpkin puree {canned pumpkin} 1 cup granulated sugar 1/2 cup powdered sugar 1/2 teaspoon vanilla 2 large eggs 4 cups all purpose flour 1/4 teaspoon baking soda 1/4 teaspoon cream of tartar 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon nutmeg For the glaze topping: 3 cups powdered sugar 4 tablespoons water 1/4 teaspoon pumpkin pie spice Instructions Preheat oven to 350 degrees. Line a baking sheet with parchment paper or silicone baking mat and set aside. In a large bowl, stir butter, oil, pumpkin, sugars, vanilla and eggs together until incorporated and smooth. Slowly mix in all dry ingredients until completely incorporated. Scoop onto prepared baking sheet using 1 1/2 tablespoon scoop and flatten to 1/2 inch thick using the bottom of a glass. If the dough is sticking to the glass, press the bottom of the glass in granulated sugar before flattening. Bake 8-9 minutes. While cookies bake, stir all ingredients together for glaze until smooth. Once cookies are finished baking, cool 3 minutes on baking sheet before transferring to cooling rack. Spread 1 1/2 teaspoons glaze over each warm cookie. Let glaze harden 2-3 hours before serving. OR eat them warm with lots of runny glaze.

The Grocers'! oh the Grocers'! nearly closed, with perhaps two shutters down, or one; but through those gaps such glimpses! It was not alone that the scales descending on the counter made a merry sound, or that the twine and roller parted company so briskly, or that the canisters were rattled up and down like juggling tricks, or even that the blended scents of tea and coffee were so grateful to the nose, or even that the raisins were so plentiful and rare, the almonds so extremely white, the sticks of cinnamon so long and straight, the other spices so delicious, the candied fruits so caked and spotted with molten sugar as to make the coldest lookers-on feel faint and subsequently bilious. Nor was it that the figs were moist and pulpy, or that the French plums blushed in modest tartness from their highly-decorated boxes, or that everything was good to eat and in its Christmas dress; but the customers were all so hurried and so eager in the hopeful promise of the day, that they tumbled up against each other at the door, crashing their wicker baskets wildly, and left their purchases upon the counter, and came running back to fetch them, and committed hundreds of like mistakes, in the best humor possible; while the Grocer and his people were so frank and fresh that the polished hearts with which they fastened their aprons might have been their own, worn outside for general inspection, and for Christmas daws to peck at if they chose.

Eleanor’s Black Cake Recipe Quantities are approximate. Eleanor never did write them down. Ingredients: 12 ounces flour 4 ounces breadcrumbs 1 teaspoon baking powder ½ teaspoon baking soda 1 or ½ teaspoon salt 1 teaspoon mixed spice (cinnamon, nutmeg, cloves) 1 pound dark brown sugar (plus extra for the blacking) 2 teaspoons vanilla 1 pound butter (4 sticks), at room temperature 12 eggs 5 to 6 cups dried fruit (raisins, prunes, currants), soaked at least 4 months in white or dark rum and port to cover. If using, dates and maraschino cherries should only be added at mixing time. Instructions: Preheat the oven to 350°F. Add all the dry ingredients to a bowl and blend. In a separate bowl, rub together the sugar and butter, or use a mixer on low, until smooth and fluffy. Add vanilla. Add 1 egg, mix 1-1 ½ minutes, add 1 ⅓ ounces flour-breadcrumbs mixture. Repeat until all eggs and flour are gone. Mix in the blacking. Make the blacking by melting brown sugar in a saucepan over low heat until it is caramelized. You will need more than you think! Puree half the fruits in a blender. Combine and add to the batter. Grease two cake tins. Cut wax paper circles to line the bottoms of the tins. Pour in the batter until the tins are three-quarters full. To bake: Place the tins on the middle rack of the oven. Place a separate pan filled with tap water on the rack beneath. Bake for 1 to 2 hours, until the cake starts to pull away from the side of the pan and a knife inserted into the middle comes out dry. Depends on oven, tin size, and weather.

GERMAN APPLE PANCAKE ••• 2 tart cooking apples (Granny Smiths are good) 1 lemon ½ stick (4 tablespoons) unsalted butter ¼ cup brown sugar ½ teaspoon cinnamon Small grating of nutmeg 3 eggs ¾ cup flour Pinch of salt 1 tablespoon sugar 1 cup milk Sugar for sprinkling Rum or cognac (optional) Peel the apples, core them, and slice them thinly. Shower them with about 2 tablespoons of lemon juice. Melt half the butter (2 tablespoons) in a medium skillet, and stir in the brown sugar, cinnamon, and nutmeg. Add the apple slices and cook over medium-high heat for about 8 minutes, until they’ve become quite darkly caramelized and smell impossibly delicious. Remove them from the heat. Meanwhile, beat the eggs. Gently whisk in the flour, salt, and sugar. Add the milk. The batter should be thin. Melt a couple of teaspoons of butter in an 8-inch skillet, and when it’s hot, pour in a third of a cup of batter, tilting the pan so that it covers the entire surface, making a thin crepe. Cook just until set, about 2 minutes. Evenly distribute a third of the apples over the crepe, pour another third of a cup of batter over the apples, then turn the pancake (this is easiest if you have two pancake turners) and allow the bottom to brown. Turn out onto a large plate, sprinkle generously with sugar, and roll the pancake up like a jelly roll. Sprinkle with a bit more sugar and, if you like, a splash of lemon juice. Repeat this until you have three plump rolled pancakes. If you want to flame your creations, lightly warm a few tablespoons of rum or cognac for each pancake in a pan, add the pancakes, spoon the liquor over the top, and set the pancakes on fire. Serves 6

Caramel Apple Bundt Cake For people. Cake 1½ cups flour 1 cup pecans 2 teaspoons baking powder ½ teaspoon baking soda 1½ teaspoons cinnamon ¾ teaspoon nutmeg ¾ teaspoon cloves ¼ teaspoon salt 2 medium apples, peeled and cored ½ cup sugar + extra 1¼ sticks (10 tablespoons) butter at room temperature + extra for greasing the pan 1 cup packed dark brown sugar 2 large eggs at room temperature 1 cup applesauce Preheat oven to 350ºF. Place the flour, pecans, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in a food processor and pulse until the pecans are fine. Transfer the flour mixture to a bowl. Insert the grating disk and grate the apples. Take 1 tablespoon of sugar out of the plain sugar and set it aside. Cream the butter with the sugars. Beat in the eggs. Alternate adding the applesauce and the flour mixture until completely combined. Stir in the grated apples. Grease the Bundt pan liberally. Sprinkle the extra sugar on the butter. You may need another tablespoon of sugar for full coverage. Use a cooking spoon to ladle the batter into the Bundt pan and smooth the top. Bake 40 minutes or until it begins to pull away from the sides and a cake tester comes out clean. Allow to rest on a baking rack about 5 to 10 minutes. Loosen the edges, and flip onto the rack. When cool, top with caramel. Caramel 4 tablespoons unsalted butter 1 cup packed dark brown sugar ¼ cup heavy cream Place the ingredients in a deep microwave-safe dish (I used a 4-cup Pyrex measuring cup). Microwave in short bursts, stirring occasionally, until it bubbles up and the sugar melts. (You may find that you even like it if the sugar doesn’t melt!) Swedish Tea Ring For people.

Cakes: Microwave milk, water, oil, and butter for two minutes. Make certain it is not too hot to touch (90–100 degrees. We don’t want to kill off our little hardworking yeast, do we? No. We are not killers). Crack eggs into liquid. In the mixing bowl of a standing mixer, combine 1 ½ cups of flour, the salt, sugar, and yeast. Add the liquid and stir thoroughly. Add remaining 2 cups of flour one cup at a time, stirring between each addition. With mixer on low and using the bread paddle or hook, mix dough for 4 minutes. If you don’t have a standing mixer for some strange reason, which I cannot fathom because they are the most useful things ever, you can knead it by hand for 8 minutes instead. Scrape dough into a greased and floured mixing bowl. Let rise for one hour in a warm place. (I preheat my oven to 100 degrees and then turn it off before putting the dough inside, covered with a towel. This is a Great Way to Not Kill Your Yeast.) After one hour, remove the dough and place on a floured cutting board. Gently roll it out to a 12 x 20 inch(ish) rectangle. Combine 3 tablespoons melted butter and ¼ teaspoon orange extract for the filling. Spoon the filling to cover the rectangle, then roll it up. It will be . . . slimy. Delicious, but slimy. Use a sharp knife to cut the log into 12 rolls. (They should be swirled like cinnamon rolls.) Place each roll cut side up in a greased muffin tin and let rise for a half hour covered with the towel. Preheat the oven to 400 degrees, then bake rolls (remove the towel first, flames are such a pain in the kitchen) for 14 minutes. Let them cool in the pan for a few minutes, then tip them out onto a large plate for the next step.

Mondays are for baklava, which she learned to make by watching her parents. Her mother said that a baklava-maker should have sensitive, supple hands, so she was in charge of opening and unpeeling the paper-thin layers of dough and placing them in a stack in the tray. Her father was in charge of pastry-brushing each layer of dough with a coat of drawn butter. It was systematic yet graceful: her mother carefully unpeeling each layer and placing them in the tray where Sirine's father painted them. It was important to move quickly so that the unbuttered layers didn't dry out and start to fall apart. This was one of the ways that Sirine learned how her parents loved each other- their concerted movements like a dance; they swam together through the round arcs of her mother's arms and her father's tender strokes. Sirine was proud when they let her paint a layer, prouder when she was able to pick up one of the translucent sheets and transport it to the tray- light as raw silk, fragile as a veil. On Tuesday morning, however, Sirine has overslept. She's late to work and won't have enough time to finish preparing the baklava before starting breakfast. She could skip a day of the desserts and serve the customers ice cream and figs or coconut cookies and butter cake from the Iranian Shusha Bakery two doors down. But the baklava is important- it cheers the students up. They close their eyes when they bite into its crackling layers, all lightness and scent of orange blossoms. And Sirine feels unsettled when she tries to begin breakfast without preparing the baklava first; she can't find her place in things. So finally she shoves the breakfast ingredients aside and pulls out the baklava tray with no idea of how she'll find the time to finish it, just thinking: sugar, cinnamon, chopped walnuts, clarified butter, filo dough....

CAKE whole black peppercorns whole cloves whole cardamom 1 cinnamon stick 2 cups flour 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon salt 3 large eggs 1 large egg yolk 1 cup sour cream 1½ sticks (6 ounces) unsalted butter, at room temperature 1 cup sugar 2 large pieces fresh ginger root (¼ cup, tightly packed, when finely grated) zest from 2 to 3 oranges (1½ teaspoons finely grated) Preheat oven to 350°F. Butter and flour a 6-cup Bundt pan. Grind your peppercorns, cloves, and cardamom and measure out ¼ teaspoon of each. (You can use pre-ground spices, but the cake won’t taste as good.) Grind your cinnamon stick and measure out 1 teaspoon. (Again, you can use ground cinnamon if you must.) Whisk the flour with the baking powder, baking soda, spices, and salt in a small bowl. In another small bowl, whisk the eggs and egg yolk into the sour cream. Set aside. Cream the butter and sugar in a stand mixer until the mixture is light, fluffy, and almost white. This should take about 3 minutes. Grate the ginger root—this is a lot of ginger—and the orange zest. Add them to the butter/sugar mixture. Beat the flour mixture and the egg mixture, alternating between the two, into the butter until each addition is incorporated. The batter should be as luxurious as mousse. Spoon batter into the prepared pan and bake for about 40 minutes, until cake is golden and a wooden skewer comes out clean. Remove to a rack and cool in the pan for 10 minutes. SOAK ½ cup bourbon 1½ tablespoons sugar While the cake cools in its pan, simmer the bourbon and the sugar in a small pot for about 4 minutes. It should reduce to about ⅓ cup. While the cake is still in the pan, brush half the bourbon mixture onto its exposed surface (the bottom of the cake) with a pastry brush. Let the syrup soak in for a few minutes, then turn the cake out onto a rack. Gently brush the remaining mixture all over the cake.

despite the variety of ingredients and the imagination with which Vermont cooks use them, the state remains strongly associated with several iconic products — think cheddar cheese (really, dairy products in general), apples and cider, and maple syrup. Here’s a brunch menu to commemorate Vermont’s anniversary that includes those tried-and-true flavors — cheddar in the quiche, maple syrup in the salad’s vinaigrette, and apple cider in the muffins, which recall fried cider doughnuts, with a thick cinnamon-sugar coating. Their crumb is a little denser than some other muffins, and their profile a bit more compact. Cheddar, Bacon, and Caramelized Onion Quiche Makes 1 quiche 6 slices bacon, cut into ¼-inch pieces, fried until crisp and the fat has rendered, drained, and 1½ tablespoons fat reserved 3 medium onions (about 1 ¼ pounds), thinly sliced (about 6 cups) Salt and black pepper 1½ tablespoons minced fresh sage ¼ teaspoon balsamic vinegar 3 large eggs 1 cup half-and-half Pinch cayenne pepper 2 cups coarsely grated medium or sharp cheddar 1 9-inch pie shell, blind-baked until lightly browned and warm In a large skillet over medium-high heat, heat the bacon fat until hot. Add onions and 1 teaspoon salt, toss to coat, and cook until they begin to soften and release liquid, about 6 minutes. Reduce heat to medium-low and continue cooking, stirring and scraping the bottom of the skillet every 10 minutes (and adjusting the heat if the onions begin to scorch or are not browning), until the onions are sticky and caramelized, about 1 hour longer (you will have about 1 cup). Add the sage, vinegar, and 1½ tablespoons water, and with a wooden spoon, scrape bottom of pan to dissolve the fond, about 30 seconds; set aside to cool briefly. With the rack in middle position, heat the oven to 375 degrees. In a medium bowl, whisk the eggs, half-and-half, cayenne, 1¾ cups cheese, and ¾ teaspoon each salt and black pepper to combine thoroughly. Spread caramelized onions in an even layer in the warm, pre-baked pie shell. Sprinkle bacon evenly over the onions, place pie shell on the oven rack, and pour in the custard mixture (it should reach to about ½ inch beneath the rim of the pie shell). Sprinkle the remaining ¼ cup cheese over custard mixture and bake until custard is set, light golden brown, center wiggles slightly when you jiggle the quiche, and the tip of a knife inserted about 1½ inches from the edge comes out clean, 35 to 40 minutes. Cool on a wire rack and serve barely warm or at room temperature.

ELEANOR OLSON’S OATMEAL COOKIES Preheat oven to 350 degrees F., rack in the middle position. 1 cup (2 sticks, 8 ounces, ½ pound) salted butter, softened 1 cup brown sugar (pack it down in the cup when you measure it) 1 cup white (granulated) sugar 2 eggs, beaten (just whip them up in a glass with a fork) 1 teaspoon vanilla extract 1 teaspoon salt 1 teaspoon baking soda 1 and ½ cups flour (pack it down in the cup when you measure it) 3 cups quick-cooking oatmeal (I used Quaker Quick 1-Minute) ½ cup chopped nuts (optional) (Eleanor used walnuts) ½ cup raisins or another small, fairly soft sweet treat (optional) Hannah’s 1st Note: The optional fruit or sweet treats are raisins, any dried fruit chopped into pieces, small bites of fruit like pineapple or apple, or small soft candies like M&M’s, Milk Duds, chocolate chips, butterscotch chips, or any other flavored chips. Lisa and I even used Sugar Babies once—they’re chocolate-covered caramel nuggets—and everyone was crazy about them. You can also use larger candies if you push one in the center of each cookie. Here, as in so many recipes, you are only limited by the selection your store has to offer and your own imagination. Hannah’s 2nd Note: These cookies are very quick and easy to make with an electric mixer. Of course you can also mix them by hand. Mix the softened butter, brown sugar, and white sugar in the bowl of an electric mixer. Beat on HIGH speed until they’re light and fluffy. Add the beaten eggs and mix them in on MEDIUM speed. Turn the mixer down to LOW speed and add the vanilla extract, the salt, and the baking soda. Mix well. Add the flour in half-cup increments, beating on MEDIUM speed after each addition. With the mixer on LOW speed, add the oatmeal. Then add the optional nuts, and/or the optional fruit or sweet treat. Scrape down the sides of the bowl, take the bowl out of the mixer, and give the cookie dough a final stir by hand. Let it sit, uncovered, on the counter while you prepare your cookie sheets. Spray your cookie sheets with Pam or another nonstick cooking spray. Alternatively, you can line them with parchment paper and spray that lightly with cooking spray. Get out a tablespoon from your silverware drawer. Wet it under the faucet so that the dough won’t stick to it, and scoop up a rounded Tablespoon of dough. Drop it in mounds on the cookie sheet, 12 mounds to a standard-size sheet. Bake Eleanor Olson’s Oatmeal Cookies at 350 degrees F. for 9 to 11 minutes, or until they’re nice and golden on top. (Mine took 10 minutes.) Yield: Approximately 3 dozen chewy, satisfying oatmeal cookies.

CUPPA’S ‘TO DIE FOR’ CINNAMON ROLLS Did the description of Cuppa’s amazing cinnamon rolls make your mouth water? Every time I described them in this book I thought about my family’s favorite recipe for cinnamon rolls, and I’ve included it here for you. I think Tory and Meg would approve. All measurements/temperatures are in US units. Makes 12 wonderfully large rolls Dough: 2 packages active dry yeast 1 cup warm water 2/3 cup plus 1 teaspoon granulated sugar, divided 1 cup warmed milk (I microwave this and then stir to be sure there are no hot spots) 2/3 cup softened butter 2 teaspoons salt 2 eggs, beaten 7 to 8 cups all-purpose flour Filling of Deliciousness: 1 cup melted butter, divided (that’s 2 sticks) 1-3/4 cups dark brown sugar, divided 3 Tablespoons ground cinnamon 1 teaspoon ground nutmeg (fresh, if possible) 1 to 2 cups chopped pecans (optional) 1-1/2 cups dark raisins (optional) Frosting: 1/2 cup melted butter 3 cups powdered sugar 1 and a half teaspoons real vanilla 5 to 8 Tablespoons hot water   DIRECTIONS: To make dough combine yeast, warm water and 1 teaspoon sugar in a cup and stir. Set aside. In a large bowl mix warmed milk, remaining 2/3 cup sugar, butter, salt, and eggs. Stir well and add yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour to make a slightly stiff dough. It’s okay for the dough to be sticky. Turn out onto a well-floured board and knead for 5 to 10 minutes. Place in a well-buttered glass bowl. Cover loosely and let rise in a warm draft-free place until doubled in bulk, about 1 to 1-1/2 hours. When doubled, punch down dough and let it rest for 5 minutes. Roll out onto floured surface into a 15 x 20-inch rectangle. Filling: Spread dough with ½ cup melted butter. Mix together 1/-1/2 cups brown sugar, cinnamon, and nutmeg. Sprinkle over buttered dough. Sprinkle with pecans and raisins, if you want. Sometimes I go really crazy and add a cup of finely-chopped apples, too. Roll up jellyroll-fashion and pinch the edges together to seal. Cut into 12 slices. Coat bottom of a 13”’x 9” and a square 8” pan with the last ½ cup of melted butter, and sprinkle remaining ¼ cup of sugar mixture on top. Place slices close together in pans. Let rise in warm, draft-free place until doubled in bulk (about 45 minutes). Preheat oven to 350 degrees. Bake for 25 to 30 minutes, until nicely browned. Let cool slightly and spread with frosting. Share with others, and be prepared to get marriage proposals ;) Frosting: Mix melted butter, powdered sugar, and vanilla. Add hot water a tablespoon at a time, mixing after each, until frosting is of desired consistency. Spread or drizzle over slightly-cooled rolls.

MONKEY BREAD   Preheat oven to 350 degrees F., rack in the middle position. 1 and ¼ cups white (granulated) sugar 1 and ½ teaspoons ground cinnamon 4 cans (7.5 ounce tube) unbaked refrigerated biscuits (I used Pillsbury) 1 cup chopped nuts of your choice (optional) 1 cup chocolate chips (optional) (that’s a 6-ounce size bag) ½ cup salted butter (1 stick, 4 ounces, ¼ pound) Hannah’s 1st Note: If you prefer, you can use 16.3 ounce tubes of Pillsbury Grands. If you do this, buy only 2 tubes. They are larger—you will use half a tube for each layer. Tony’s Note: If you use chocolate chips and/or nuts, place them between each biscuit layer. Spray the inside of a Bundt pan with Pam or another nonstick cooking spray. Set your prepared pan on a drip pan just in case the butter overflows. Then you won’t have to clean your oven. Mix the white sugar and cinnamon together in a mixing bowl. (I used a fork to mix it up so that the cinnamon was evenly distributed.) Open 1 can of biscuits at a time and break or cut them into quarters. You want bite-size pieces. Roll the pieces in the cinnamon and sugar mixture, and place them in the bottom of the Bundt pan. Sprinkle one-third of the chopped nuts and one-third of the chocolate chips on top of the layer, if you decided to use them. Open the second can of biscuits, quarter them, roll them in the cinnamon and sugar, and place them on top of the first layer. (If you used Pillsbury Grands, you’ll do this with the remainder of the first tube.) Sprinkle on half of the remaining nuts and chocolate chips, if you decided to use them. Repeat with the third can of biscuits (or the first half of the second tube of Grands). Sprinkle on the remainder of the nuts and chocolate chips, if you decided to use them. Repeat with the fourth can of biscuits (or the rest of the Grands) to make a top layer in your Bundt pan. Melt the butter and the remaining cinnamon and sugar mixture in a microwave safe bowl on HIGH for 45 seconds. Give it a final stir and pour it over the top of your Bundt pan. Bake your Monkey Bread at 350 degrees F. for 40 to 45 minutes, or until nice and golden on top. Take the Bundt pan out of the oven and let it cool on a cold burner or a wire rack for 10 minutes while you find a plate that will fit over the top of the Bundt pan. Using potholders or oven mitts invert the plate over the top of the Bundt pan and turn it upside down to unmold your delicious Monkey Bread. To serve, you can cut this into slices like Bundt cake, but it’s more fun to just let people pull off pieces with their fingers. Hannah’s 2nd Note: If you’d like to make Caramel Monkey Bread, use only ¾ cup of white sugar. Mix it with the cinnamon the way you’d do if it was the full amount of white sugar. At the very end when you melt the butter with the leftover cinnamon and sugar mixture, add ¾ cup of brown sugar to the bowl before you put it in the microwave. Pour that hot mixture over the top of your Bundt pan before baking and it will form a luscious caramel topping when you unmold your Monkey Bread. Hannah’s 3rd Note: I don’t know why this is called “Monkey Bread”. Norman thinks it has something to do with the old story about the monkey that couldn’t get his hand out of the hole in the tree because he wouldn’t let go of the nut he was holding in his fist. Mike thinks it’s because monkeys eat with their hands and you can pull this bread apart and eat it with your hands. Mother says it’s because monkeys are social animals and you can put this bread in the center of the table and everyone can sit around it and eat. Tracey says it’s because it’s a cute name. Bethie doesn’t care. She just wants to eat it.

which is a lot creamier and great consumed on its own.   Ingredients: 1 cup fresh orange juice 2/3 cup sugar 2/3 cup sweetened condensed milk 1 cup vodka 1 cup whiskey 1/2 teaspoon cinnamon   Directions: Pour all the ingredients and cinnamon in a blender and pulse a few times until smooth and well blended. Seal in bottles and store in the refrigerator

For what Mama would serve were she hosting a brunch: sausage, egg, and cheese casserole, coffeecake swirled with cinnamon, pecans, and brown sugar, grits baked with garlic and cheese.

Recipe 3: Hot Cider Nog Ingredients: • 1 cup apple cider • 1 cup milk • 2 cups half-and-half • 2 large eggs • 1/2 cup sugar • 1/4 tsp ground cinnamon • 1/8 tsp ground nutmeg • 1/8 tsp salt • 1/2 cup whipping cream, whipped Whisk all ingredients except whipping cream in a saucepan over medium-low heat. Whisk occasionally until mixture thickens and coats a spoon (around 15 minutes). Top with whipping cream. Garnish with a cinnamon

Moist Oatmeal Apple Bread PREP TIME IS 10 MINUTES OR LESS You will want to wait until this tender, moist bread is completely cooled before slicing so the slices keep their shape, but the aroma will tempt you to cut it while it is still warm. This bread tastes wonderful topped with a tablespoon or two of almond butter. Add apple slices to a sandwich made with this bread for even more apple flavor. 8 SLICES / 1 POUND ½ cup milk, at 80°F to 90°F 2¾ tablespoons unsweetened applesauce, at room temperature 2 teaspoons melted butter, cooled 2 teaspoons sugar ⅔ teaspoon salt ¼ teaspoon ground cinnamon Pinch ground nutmeg 2¾ tablespoons quick oats 1½ cups white bread flour 1½ teaspoons bread machine or active dry yeast 12 SLICES / 1½ POUNDS ⅔ cup milk, at 80°F to 90°F ¼ cup unsweetened applesauce, at room temperature 1 tablespoon melted butter, cooled 1 tablespoon sugar 1 teaspoon salt ½ teaspoon ground cinnamon Pinch ground nutmeg ¼ cup quick oats 2¼ cups white bread flour 2¼ teaspoons bread machine or active dry yeast 16 SLICES / 2 POUNDS 1 cup milk, at 80°F to 90°F ⅓ cup unsweetened applesauce, at room temperature 4 teaspoons melted butter, cooled 4 teaspoons sugar 1⅓ teaspoons salt ¾ teaspoon ground cinnamon Pinch ground nutmeg ⅓ cup quick oats 3 cups white bread flour 2¼ teaspoons bread machine or active dry yeast 1. Place the ingredients in your bread machine as recommended by the manufacturer. 2. Program the machine for Basic/White bread, select light or medium crust, and press Start.

I guide Delia through the slaw: green cabbage with fennel and green apple and a light dressing of rice wine vinegar, sugar, lime juice, canola oil, and caraway seeds. Kai makes the butternut squash with applesauce, nutmeg, grains of paradise, and cinnamon. I work on a light pasta salad that I have been playing with, orecchiette pasta with white beans, chopped celery, green peas, and feta in red wine vinaigrette with fresh oregano. The case gets filled, Kai takes off, the doors get opened, and we begin to serve customers. While Delia takes a phone order, I head into the kitchen and take the brisket out of the oven. It is mahogany brown and juicy, and perfumes the kitchen immediately, the scent wafting out into the store. "What is that smell?" Delia says, eyes closing, inhaling deeply. "That, is hope," I say.

In the pantry she found a jug of olive oil, several bulbs of garlic and onion, some ripe tomatoes, half a lemon, several dates, a big cabbage, some rice, jars of cardamom, tea, pepper, green wheat, sugar, turmeric, salt, nutmeg, fenugreek, dried mint, saffron, cinnamon, oregano, sumac, lentils, and powdered coffee. And behind all this, glowing and sweating, smooth and satiny, black as onyx and fat as a baby, she found an eggplant. Aunt Camille held it up high in the air with both hands like a midwife holds the newly caught infant and announced, "The answer to our prayers!" Thus ensued some scooping and scraping, some slicing and dicing, some stuffing and some baking. She found a few raisins here, a few pine nuts there, did some frying in aliya- the fat of the lamb's tail. She had to experiment a bit with the heat in that fire-hold- and before you knew it, there was a magnificent dish of stuffed eggplant presented on a cobalt-blue glass platter. The fragrance of the dish filled the kitchen and wafted around them as she carried the platter through the forest to the jinn. He hadn't stopped his prayers once in all this time, but as Aunt Camille drew closer, the rich, garlicky, buttery, nuttery, eggplanty flavor swirled around his head until he felt his senses would be lifted right out of his body.

As Tomiko and I sank to our knees on floor pillows, her mother filled our sake cups with an amber-green liquid. Called toso, it was a traditional New Year's elixir made from sweet rice wine seasoned with a Chinese herbal-medicine mixture called tososan. Meant to ward off the evil spirits, the drink was honeyed, warm, and laced with cinnamon and peppery sansho. To display the contents of the lacquer boxes, Tomiko's mother had arranged the various layers in the center of the table. The top layer always contains the traditional sweet dishes and hors d'oeuvres, while the second layer holds steamed, boiled, and vinegared offerings. The third box consists of foods that have been grilled or fried. Since not everything fit into the lacquer boxes, Tomiko's mother had placed a long rectangular dish at everyone's place holding three different nibbles. The first one was a small bowl of herring eggs to represent fertility. Waxy yellow in color, they had a plastic pop and mild saline flavor. Next came a miniature stack of sugar- and soy-braised burdock root cut like penne pasta and tossed with a rich nutty cream made from pounded sesame seeds. Called tataki gobo (pounded burdock root), the dish is so named because the gobo (root) symbolizes the hope for a stable, deeply rooted life, while the homonym for tataki (pounded) also means "joy aplenty." The third item consisted of a tiny clump of intensely flavored soy-caramelized sardines that tasted like ocean candy. Called tazukuri, meaning "paddy-tilling," the sticky fish symbolized hopes for a good harvest, since in ancient times, farmers used chopped sardines along with ash for fertilizer.

RECIPE FOR APPLESAUCE SPICE CAKE WITH MAPLE FROSTING OR CREAM CHEESE FROSTING CAKE 2½ cups all-purpose flour or cake flour 1 teaspoon salt ¼ teaspoon baking powder 1½ teaspoons baking soda ¾ teaspoon cinnamon ½ teaspoon allspice ½ teaspoon cloves 1¾ cups sugar (scant) 1½ cups unsweetened applesauce ½ cup water ½ cup unsalted butter 2 eggs ½ cup chopped walnuts (optional) ¾ cup raisins (optional) Preheat oven to 350°F. Butter and flour two 8" or two 9" round cake pans or one 9"x13" pan. Mix first 7 dry ingredients in medium bowl. Blend sugar, applesauce, butter, eggs and water in large

Instructions: Heat oven to 350 degrees Fahrenheit. Combine first four ingredients and mix well In separate bowl combine flour, cream of tartar, and baking soda. Then mix into creamed mixture. Blend well to avoid flour clumps! Shape dough into 1-inch balls. Combine the 2 tablespoons sugar with the cinnamon and nutmeg. Roll each dough ball in the sugar mixture and place on a cookie sheet, leaving about 2 inches between cookies. Bake approximately 10 minutes. Remove from cookie sheet immediately and allow to cool. ENJOY warm or allow to cool. Serve with cold milk or hot beverage of your choice. These keep best in the refrigerator if they last more than a few minutes!!

Let Mother complain,” Valeria said. “I don’t think I’d like to marry someone who doesn’t appreciate my love for good food.” She continued to munch on the bun. The smell was heavenly, the texture perfect, and the sprinkle of cinnamon sugar on top added a unique touch that set it apart from the ones she usually tasted. Really, Luigi had outdone himself.

Bara Brith Cake (Recipe inspired by the Welsh Board of Tourism site, visitwales.com.) 1 pound of self-rising flour 1 teaspoon of spices (allspice, cinnamon, nutmeg, a pinch of clove, ginger) 6 ounces of brown sugar 1 medium-sized egg 1 tablespoon of orange zest (lemon zest works too) 2 tablespoons of orange juice 1 tablespoon of honey (you can substitute 2 tablespoons of marmalade for the juice and honey) 10½ fluid ounces of cold tea 1 pound mixed dried fruit (you can substitute fresh grated ginger for 2 tablespoons of this mixture) Extra honey for glazing Put the mixed dried fruit in a bowl, pour the tea over it, cover, and leave to soak overnight (you can replace ¼ of the tea with whiskey). The next day, mix the sugar, egg, orange juice, orange zest, and honey and add to the fruit mix. Sift in the flour and spices and mix well. Pour the mixture into a 2-pint loaf pan. Bake for 1 hour and 45 minutes at 325 degrees. The cake should be golden and firm to the touch in the middle. Baste the cake with honey while it’s still warm, then allow it to cool.

She hadn't bothered to go to bed, since Tuesday was one of the days on which she rose before dawn to bake brioche, scones, cinnamon rolls, and- Tuesdays only- a coffee cake rich with cardamom, orange zest, and grated gingerroot: a cunningly savory sweet that left her work kitchen smelling like a fine Indian restaurant, a brief invigorating change from the happily married scents of butter, vanilla, and sugar (the fragrance, to Greenie, of ordinary life).

I began the day I was to dine at casa di Palone in the Vaticano kitchen, helping Antonio prepare the pope's meals. For noonday, we made barley soup, apples, and a little cheese and bread. For the evening meal, we prepared the same soup with bits of roasted capons, and I made a zabaglione egg dish with a little malmsey wine. I suspected the pope would not touch the custardy dessert, but I felt compelled to take a chance. The worst that might happen was that he would order me to go back to his regular menu. And at best, perhaps he would recognize the joy of food God gifted to us. Once we had finished the general preparations, Antonio helped me bake a crostata to take to the Palone house that evening. He set to work making the pastry as I cleaned the visciola cherries- fresh from the market- and coated them with sugar, cinnamon, and Neapolitan mostaccioli crumbs. I nestled the biscotti among several layers of dough that Antonio had pressed into thin sheets to line the pan. Atop the cherries, I laid another sheet of pastry cut into a rose petal pattern. Antonio brushed it with egg whites and rosewater, sugared it, and set the pie into the oven to bake. Francesco joined us just as I placed the finished crostata on the counter to cool. The cherries bubbled red through the cracks of the rose petals and the scalco gave a low whistle. "Madonna!" Antonio and I stared at him, shocked at the use of the word as a curse. Francesco laughed. "That pie is so beautiful I think even our Lord might swear." He clapped me on the shoulder. "It is good to see you cooking something besides barley soup, Gio. It's been too long since this kitchen has seen such a beautiful dessert." The fragrance was magnificent. I hoped the famiglia Palone would find the pie tasted as good as it looked.

I open it, feel the rush of steam leaving the bag and smell the unmistakable aroma of Corfu. Loukoumades. Drizzled with honey and dusted with a flourish of cinnamon. Sugared perfection in the form of golf-ball sized fried dough.

24 Ingredients: 2 cups flour 1/2 cup sugar 5 tbsp butter 3 eggs 1 tbsp cinnamon Directions:

brown and white sugar, butter, cinnamon, nutmeg, cardamom, cloves, and heavy cream mixed into hot water. I