Grease 2 Quotes

Gods prefer simple, vicious games, where you Do Not Achieve Transcendence but Go Straight To Oblivion; a key to the understanding of all religion is that a god's idea of amusement is Snakes and Ladders with greased rungs.

Now, I'm not very vain. If I'd ever been, making my living covered in various grease and dirt mixtures would have cured me quickly. Still, I wasn't up to facing two sexy men when I had one eye swollen mostly shut and half of my face black and blue.

If you knew enough Greek, she thought, you could assemble a word that meant divination via the pattern of grease left on a paper plate by broasted potatoes. But it would be a long word.

Sham Harga had run a successful eatery for many years by always smiling, never extending credit, and realizing that most of his customers wanted meals properly balanced between the four food groups: sugar, starch, grease, and burnt crunchy bits.

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 1 tablespoon flour ⅔ cup brown sugar 1 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 and brown sugar, 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. AUTHORS’ NOTES JENNIFER FINNEY BOYLAN

You looked really sexy with all that chicken grease on your face. Ripping the meat away with your teeth like a savage. God. I just want to marry you.

Kai’s attention fell from the pictures and snagged on the small metal foot that sat on the corner of his desk, its joints caked with grease. Like a revolving wheel, his thoughts came full circle yet again.

I guess I can swing it,then." A night free from cow print and grease? Bleep yes I could swing it. "So where to? Italy? Iceland? Ooh,I could go for Japan.

Cream 2 cups sugar with 2 sticks butter. Then add 2 ½ cups milk, one 13-ounce can evaporated milk, 2 tablespoons nutmeg, 2 tablespoons vanilla, a loaf of wet bread in chunks and pieces (any bread will do, the worse the better) and 1 cup raisins. Stir to mix. Pour into a deep greased casserole and bake at 350° for 2 hours, stirring after the first hour. Serve warm with hard sauce. For the most part, Arthur Siegel is remarkably

It's the first day of the Kingdom's centennial celebration, the day of the Grease Games. Today a new mutant is created, born into a new life. The pressure to win weighs heavily on Tif's shoulders, but she must stay focused. Her eyes are peeled while she waits for the announcer's arrival.

bread pudding recipe when we left, and I’m going to throw it in because it’s the best bread pudding I’ve ever eaten. It tastes like caramelized mush. Cream 2 cups sugar with 2 sticks butter. Then add 2 ½ cups milk, one 13-ounce can evaporated milk, 2 tablespoons nutmeg, 2 tablespoons vanilla, a loaf of wet bread in chunks and pieces (any bread will do, the worse the better) and 1 cup raisins. Stir to mix. Pour into a deep greased casserole and bake at 350° for 2 hours, stirring after the first hour. Serve warm with hard sauce.

He was covered in syrup, doughnut crumbs, and bacon grease.

I have done my time. Died over and over hopin’ I may see a change in this world, one I could fix with a bit of optimism and elbow grease.

You may want to reconsider. Cheese sticks will take residency on your ass," I respond with a sarcastic smile, tilting my head to the side. "You would know," she snorts. "Actually, I wouldn't. I don't eat this shit since I see the tons of grease that it fries in every day. But be my guest, I'm sure you wouldn't mind adding to the cottage cheese factory on your thighs.

We lose all that doesn’t matter—our clothes, yesterday’s memories, tomorrow’s plans. On a dirty drop cloth, over a cold floor, surrounded by musky sweat and grease … We embrace each other and these stolen minutes. The last two people on Earth.

But anger and hatred and resentment—those feelings are as slippery as a greased pig: hard to handle, and even harder to catch when they get loose. Feelings like that don't die easily—they just move on to other people if they can't have their way with you.

Everything in arms. Did not find time to sit down till 2 pm.” The phrase is idiomatic, of course, yet it suggests an attitude. A house could be an adversary. Turn your back, and it rippled into disorder. Chairs tipped. Candles slumped. Egg yolks hardened in cold skillets. Dust settled like snow. Only by constant effort could a woman conquer her possessions. Mustering grease and ashes, shaking feather beds and pillows to attention, scrubbing floors and linens into subjection, she restored a fragile order to a fallen world.

His eyeless skull took in the line of costumes, the waxy debris of the makeup table. His empty nostrils snuffed up the mixed smells of mothballs, grease, and sweat. There was something here, he thought, that nearly belonged to the gods. Humans had built a world inside the world, which reflected it in pretty much the same way as a drop of water reflects the landscape. And yet... and yet... Inside this little world they had taken pains to put all the things you might think they would want to escape from - hatred, fear, tyranny, and so forth. Death was intrigued. They thought they wanted to be taken out of themselves, and every art humans dreamt up took them further in.

1 C real butter (2 sticks) ¼ t salt ½ C powdered sugar 2 C flour   Grease 10” x 13” pan well. Blend above ingredients and press into pan. Bake at 350° F for 30 minutes (until lightly browned).   4 eggs 2 C sugar 5 T lemon juice 4 T flour Grated lemon rind (optional)   Mix above ingredients and pour over first mixture. Bake 20-30 minutes at 350° F or until solid. Cool and then dust with powdered sugar and cut into squares.

Rose Caramels 2 1/2 cups sweet milk 1 teaspoon vanilla extract 2 teaspoons chopped dried rose petals 1/2 c up molasses 1 cup granulated sugar Heat milk, vanilla, and rose petals in a small saucepan and simmer for 5 minutes. Strain petals and cool milk mixture. Then in separate saucepan boil molasses, sugar, and milk mixture for 15 to 20 minutes. Pour mixture into greased tin and cut into small squares once cooled. An excellent hostess gift!

Rose Caramels 2 1/2 cups sweet milk 1 teaspoon vanilla extract 2 teaspoons chopped dried rose petals 1/2 c up molasses 1 cup granulated sugar Heat milk, vanilla, and rose petals in a small saucepan and simmer for 5 minutes. Strain petals and cool milk mixture. Then in separate saucepan boil molasses, sugar, and milk mixture for 15 to 20 minutes. Poor mixture into greased tin and cut into small squares once cooled. An excellent hostess gift!

Grandma Rosa's Ricotta Cheesecake   1 box of yellow cake mix 2 pounds ricotta cheese, drained (the whole milk kind works best) 4 eggs ¾ cup granulated sugar ¼ teaspoon vanilla extract   Preheat oven to 350 degrees Fahrenheit. Prepare the cake mix according to directions on the box, and pour into a 13x9 inch greased pan. Mix together all the other ingredients. Pour ricotta mixture over the cake mix, leaving the outside edge open. Bake at 350 degrees for one hour. Sprinkle with confectioners' sugar and cut into cubes.       *

1/2 cup plain flour 1 cup caster sugar 3/4 cup desiccated coconut 4 eggs vanilla 125 g butter, melted 1/2 cup flaked almonds 1 cup milk Grease a deep pie dish and preheat the oven to 180 degrees. Put all the ingredients except half the almonds and the milk in a bowl and mix well, then add the milk slowly and beat until you get a cake batter. Pour it into the pie dish, top with the with rest of the almonds. Bake for about 35 minutes. It miraculously turns itself into a spongy sort of layered coconut cake, lovely with stewed fruit and cream.

ESTHER’S RECIPE FOR BOYFRIEND COOKIES Ingredients: 1 cup butter, softened ¾ cup granulated sugar ¾ cup brown sugar, packed 3 eggs 1 teaspoon vanilla ¼ cup whole wheat flour ¼ cup soy flour 3½ cups quick-cooking oatmeal 1½ cups salted peanuts, coarsely chopped 1 cup carob chips Preheat oven to 350 degrees. Cream butter and sugars. Add eggs and vanilla, beating until fluffy. Sift flours and add to creamed mixture. Fold in oatmeal, peanuts, and carob chips. Drop by teaspoon 2 inches apart on greased baking sheet and bake 8 to 10 minutes. Yield: 7 to 8 dozen cookies.

2 cups shredded mild cheddar cheese ½ cup butter, melted Salt and black pepper, to taste Directions Preheat the oven to 350°F (177°C). Grease a 9x13-inch baking dish with butter or cooking spray. Peel the potatoes and shred them with a grater or with a food processor. Set aside. In a large bowl, mix the onion, soup, can of water, and sour cream. Add the shredded potatoes. Mix to coat well. Transfer the potato mixture into the baking pan and spread it in an even layer with a spatula. Bake in the preheated oven for 45-55 minutes or until the top is golden brown and the casserole is bubbly. Serve warm.

1 cup of ordinary white flour a pinch of salt 2 eggs 2½ cups of milk and water (1½ cups of milk and 1 cup of water mixed) 1 tablespoon of either vegetable oil or melted butter (You’ll also need some granulated sugar and a couple of lemons to put on the pancakes, along with other things like jams and possibly even maple syrup because you’re American.) Put the flour and salt in a mixing bowl. Crack the eggs in and whisk/fork the egg into the flour. Slowly add the milk/water mixture, stirring as you go, until there are no lumps and you have a liquid the consistency of a not-too-thick cream. Then put the mixture in the fridge overnight. Grease or butter or oil a nonstick frying pan. Heat it until it’s really hot (375 degrees according to one website, but basically, it has to be hot for the pancake to become a pancake. And these are crepes, French style, not thick American round pancakes). Stir the mixture you just took from the fridge thoroughly because the flour will all be at the bottom. Get an even consistency. Then ladle some mixture into the pan, thinly covering the bottom of the pan. When the underside of the pancake is golden, flip it (or, if you are brave, toss it). Cook another 30 seconds on the other side. For reasons I do not quite understand (although pan heat is probably the reason), the first one is always a bit disappointing. Often it’s a burnt, sludgy, weird thing, always, in my family, eaten by the cook (which was me). Just keep going, and the rest will be fine. Sprinkle sugar in the middle. And then squeeze some lemon juice on, preferably from a lemon. Then wrap it like a cigar and feed it to a child. (You can experiment with other things in the middle, like Nutella or jam or even maple syrup—but remember that these pancakes are not syrup-absorbent like American-style pancakes.) This is a very peculiar interview, Joe. Let me know how the pancakes come out.

U.S. Presedent Barack Sadam Husene Obame sit in the darkened Oval Ofice at 2 a.m. wearing hes traditienel Kenyan roabe. He take one last bite of the Chicago style deep dish pizza that he has flown to him every day on the Amerecan tax payer's dime and wipe the grease off his mouth with the U.S. consititutien. He get up and walk to desk, where he keeps the Kenyan black magic crystle ball. Its black glow iluminate his face. "Eeny, meeny, miney, mo — which basic U.S. freedoms are next to go?" he say aloud to no one and every one at the same time. Then he flash that trade mark Bary Obame million doller grin as a crack of lightning sound in the distence.

A pity that she gets so upset about little things, isn't it?" "Like the time we sneaked the greased piglet into Mrs. Astor's parlor." Smiling reminiscently, Lillian knelt before the door and worked the pin into the lock. "You know, I've always wondered why Mother didn't appreciate that we did it in her defense. Something had to be done after Mrs. Astor wouldn't invite Mother to her party." "I think Mother's point was that putting livestock in someone's house does little to recommend us as future party guests." "Well, I didn't think that was nearly as bad as the time we set off the Roman candle in the store on Fifth Avenue." "We were obligated to do that, after that salesman had been so rude.

His eyeless skull took in the line of costumes, the waxy debris of the make-up table. His empty nostrils snuffed up the mixed smells of mothballs, grease and sweat. There was something here, he thought, that nearly belonged to the gods. Humans had built a world inside the world, which reflected it in pretty much the same way as a drop of water reflects the landscape. And yet . . . and yet . . . Inside this little world they had taken pains to put all the things you might think they would want to escape from – hatred, fear, tyranny, and so forth. Death was intrigued. They thought they wanted to be taken out of themselves, and every art humans dreamt up took them further in. He was fascinated.

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.

I pulled Slayer from its sheath and pushed the door open with my fingertips. It swung soundlessly on well-greased hinges. Through the hallway, I saw the living room lamp glowing with soothing yellow light. I smelled coffee. Who breaks into a house, turns on the lights, and makes coffee? I padded into the living room on soft feet, Slayer ready. “Loud and clumsy, like a baby rhino,” said a familiar voice. I stepped into the living room. Curran sat on my couch, reading my favorite paperback. His hair was back to its normal short length. His face was clean shaven. He looked nothing like the dark, demonic figure who shook a would-be god’s head on a field a month ago. I thought he had forgotten about me. I had been quite happy to stay forgotten. “The Princess Bride?” he said, flipping the book over. “What are you doing in my house?” Let himself in, had he? Made himself comfortable, as if he owned the place. “Did everything go well with Julie?” “Yes. She didn’t want to stay, but she’ll make friends quickly, and the staff seems sensible.” I watched him, not quite sure where we stood. “I meant to tell you but haven’t gotten a chance. Sorry about Bran. I didn’t like him, but he died well.” “Yes, he did. I’m sorry about your people. Many losses?” A shadow darkened his face. “A third.” He had taken a hundred with him. At least thirty people had never come back. The weight of their deaths pressed on both of us. Curran turned the book over in his hands. “You own words of power.” He knew what a word of power was. Lovely. I shrugged. “Picked up a couple here and there. What happened in the Gap was a one shot deal. I won’t be that powerful again.” At least not until the next flare. “You’re an interesting woman,” he said. “Your interest has been duly noted.” I pointed to the door. He put the book down. “As you wish.” He rose and walked past me. I lowered my sword, expecting him to pass, but suddenly he stepped in dangerously close. “Welcome home. I’m glad you made it. There is coffee in the kitchen for you.” My mouth gaped open. He inhaled my scent, bent close, about to kiss me . . . I just stood there like an idiot. Curran smirked and whispered in my ear instead. “Psych.” And just like that, he was out the door and gone. Oh boy.

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.

Little Sleep's-Head Sprouting Hair in the Moonlight 1 You scream, waking from a nightmare. When I sleepwalk into your room, and pick you up, and hold you up in the moonlight, you cling to me hard, as if clinging could save us. I think you think I will never die, I think I exude to you the permanence of smoke or stars, even as my broken arms heal themselves around you. 2 I have heard you tell the sun, don't go down, I have stood by as you told the flower, don't grow old, don't die. Little Maud, I would blow the flame out of your silver cup, I would suck the rot from your fingernail, I would brush your sprouting hair of the dying light, I would scrape the rust off your ivory bones, I would help death escape through the little ribs of your body, I would alchemize the ashes of your cradle back into wood, I would let nothing of you go, ever, until washerwomen feel the clothes fall asleep in their hands, and hens scratch their spell across hatchet blades, and rats walk away from the culture of the plague, and iron twists weapons toward truth north, and grease refuse to slide in the machinery of progress, and men feel as free on earth as fleas on the bodies of men, and the widow still whispers to the presence no longer beside her in the dark. And yet perhaps this is the reason you cry, this the nightmare you wake screaming from: being forever in the pre-trembling of a house that falls. 3 In a restaurant once, everyone quietly eating, you clambered up on my lap: to all the mouthfuls rising toward all the mouths, at the top of your voice you cried your one word, caca! caca! caca! and each spoonful stopped, a moment, in midair, in its withering steam. Yes, you cling because I, like you, only sooner than you, will go down the path of vanished alphabets, the roadlessness to the other side of the darkness, your arms like the shoes left behind, like the adjectives in the halting speech of old folk, which once could call up the lost nouns. 4 And you yourself, some impossible Tuesday in the year Two Thousand and Nine, will walk out among the black stones of the field, in the rain, and the stones saying over their one word, ci-gît, ci-gît, ci-gît, and the raindrops hitting you on the fontanel over and over, and you standing there unable to let them in. 5 If one day it happens you find yourself with someone you love in a café at one end of the Pont Mirabeau, at the zinc bar where wine takes the shapes of upward opening glasses, and if you commit then, as we did, the error of thinking, one day all this will only be memory, learn to reach deeper into the sorrows to come—to touch the almost imaginary bones under the face, to hear under the laughter the wind crying across the black stones. Kiss the mouth that tells you, here, here is the world. This mouth. This laughter. These temple bones. The still undanced cadence of vanishing. 6 In the light the moon sends back, I can see in your eyes the hand that waved once in my father's eyes, a tiny kite wobbling far up in the twilight of his last look: and the angel of all mortal things lets go the string. 7 Back you go, into your crib. The last blackbird lights up his gold wings: farewell. Your eyes close inside your head, in sleep. Already in your dreams the hours begin to sing. Little sleep's-head sprouting hair in the moonlight, when I come back we will go out together, we will walk out together among the ten thousand things, each scratched in time with such knowledge, the wages of dying is love.

Coconut Muffins Makes 6 Muffins If you know you’ll be on the run, keep these candida-safe muffins on hand. Some of the varieties in this book are extra eggy and hearty, but these are light and sweet. Take advantage of the variety. • 2 tablespoons coconut oil, melted into liquid form, plus more for greasing muffin tin • 3 eggs • Coconut milk and liquid stevia to make up ¼ cup total • ¼ teaspoon sea salt • ¼ cup sifted coconut flour • ¼ teaspoon baking powder • 3 tablespoons shredded, unsweetened coconut 1. Preheat oven to 400°F. Grease a 6-muffin tin with coconut oil or use paper muffin cups. Set aside. 2. In a small bowl beat eggs, coconut oil, milk and stevia mixture, and salt. Combine coconut flour and baking powder, and whisk into batter until smooth. 3. Fill muffin cups half full with batter and sprinkle with shredded coconut. Bake in preheated oven for 15 to 20 minutes.

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.

FRIENDSHIP BREAD STARTER 3 cups sugar 3 cups flour 3 cups milk Day 1: In a nonmetal bowl, combine 1 cup sugar, 1 cup flour and 1 cup milk. Stir with wooden or plastic spoon (don’t use metal spoon or electric mixer). Cover bowl loosely with a tea towel. Keep at room temperature, not in fridge. Stir mixture once each day on days 2, 3 and 4. Day 5: Add 1 cup sugar, 1 cup flour and 1 cup milk, and stir. Stir mixture once each day on days 6, 7 and 8. Day 10: Add 1 cup sugar, 1 cup flour and 1 cup milk. Remove 3 cups of mixture and give 1 cup each to three friends, with instructions. Save remaining starter for yourself. FRIENDSHIP BREAD 1 cup starter 1 cup oil 1 cup sugar 1/2 cup milk 2 teaspoons cinnamon 1/2 teaspoon baking soda 2 cups flour 1-1/2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon vanilla extract 3 eggs 1 large box instant vanilla pudding mix Combine starter with all the other ingredients, mixing thoroughly. Grease 2 large loaf pans and dust with mixture of cinnamon and sugar. Spoon batter into pans. Coat top of batter with butter and sprinkle with remaining cinnamon/sugar mixture. Bake at 325°F for 50-75 minutes, or until done.

CHOCOLATE CHIP CRUNCH COOKIES Preheat oven to 375° F., rack in the middle position. 1 cup butter (2 sticks, melted) 1 cup white sugar 1 cup brown sugar 2 teaspoons baking soda 1 teaspoon salt 2 teaspoons vanilla 2 beaten eggs (you can beat them up with a fork) 2½ cups flour (not sifted) 2 cups crushed corn flakes (just crush them with your hands) 1 to 2 cups chocolate chips Melt butter, add the sugars and stir. Add soda, salt, vanilla, and beaten eggs. Mix well. Then add flour and stir it in. Add crushed corn flakes and chocolate chips and mix it all thoroughly.   Form dough into walnut-sized balls with your fingers and place on a greased cookie sheet, 12 to a standard sheet. Press them down slightly with a floured or greased spatula. Bake at 375 degrees for 8 to 10 minutes. Cool on cookie sheet for 2 minutes, then remove to a wire rack until they’re completely cool. (The rack is important—it makes them crisp.)   Yield: 6 to 8 dozen, depending on cookie size.   (These cookies have been Andrea’s favorites since high school.)   Hannah’s Note: If these cookies spread out too much in the oven, reduce temp. to 350° F. and do not flatten before baking.

HERE ARE MY TEN BEEF NOODLE SOUP COMMANDMENTS: 1. Throw out the first: always flash-boil your bones and beef to get the “musk” out. I’ve gone back and forth on this a lot. I would sometimes brown the meat as opposed to boil, but decided in the end that for this soup, you gotta boil. If you brown, it’s overpowering. The lesson that beef noodle soup teaches you is restraint. Sometimes less is more if you want all the flavors in the dish to speak to you. 2. Make sure the oil is medium-high when the aromatics go down and get a slight caramelization. It’s a fine line. Too much caramelization and it becomes too heavy, but no caramelization and your stock is weak. 3. Rice wine can be tricky. Most people like to vaporize it so that all the alcohol is cooked off. I like to leave a little of the alcohol flavor ’cause it tends to cut through the grease a bit. 4. Absolutely no butter, lard, or duck fat. I’ve seen people in America try to “kick it up a notch” with animal fats and it ruins the soup. Peanut oil or die. 5. Don’t burn the chilis and peppercorns, not even a little bit. You want the spice and the numbness, but not the smokiness. 6. After sautéing the chilis/peppercorns, turn off the heat and let them sit in the oil to steep. This is another reason you want to turn the heat off early. 7. Strain your chilis/peppercorns out of the oil, put them in a muslin bag, and set them aside. Then add ginger/garlic/scallions to the oil in that order. Stage them. 8. I use tomatoes in my beef noodle soup, but I add them after the soup is finished and everything is strained. I let them hang out in the soup as it sits on the stove over the course of the day. I cut the tomatoes thin so they give off flavor without having to cook too long and so you can serve them still intact. 9. Always use either shank or chuck flap. Brisket is too tough. If you want to make it interesting, add pig’s foot or oxtail. 10. Do you. I don’t give you measurements with this because I gave you all the ingredients and the technique. The best part about beef noodle soup is that there are no rules. It just has to have beef, noodle, and soup. There are people that do clear broth beef noodle soup. Beef noodle soup with dairy. Beef noodle soup with pig’s blood. It would suck if you looked at my recipe and never made your own, ’cause everyone has a beef noodle soup in them. Show it to me.

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

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.

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.

CRANBERRY SCONES Preheat oven to 425 degrees F., rack in the middle position. 3 cups all-purpose flour (pack it down in the cup when you measure it) 2 Tablespoons white (granulated) sugar 2 teaspoons cream of tartar (important) 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon salt ½ cup softened salted butter (1 stick, 4 ounces, ¼ pound) 2 large eggs, beaten (just whip them up in a glass with a fork) 1 cup unflavored yogurt (8 ounces) 1 cup sweetened dried cranberries (Craisins, or their equivalent) ½ cup whole milk Use a medium-size mixing bowl to combine the flour, sugar, cream of tartar, baking powder, baking soda, and salt. Stir them all up together. Cut in the salted butter just as you would for piecrust dough.   Hannah’s Note: If you have a food processor, you can use it for the first step. Cut ½ cup COLD salted butter into 8 chunks. Layer them with the dry ingredients in the bowl of the food processor. Process with the steel blade until the mixture has the texture of cornmeal. Transfer the mixture to a medium-sized mixing bowl and proceed to the second step.   Stir in the beaten eggs and the unflavored yogurt. Then add the sweetened dried cranberries and mix everything up together.   Add the milk and stir until everything is combined.   Drop the scones by soup spoonfuls onto a greased (or sprayed with Pam or another nonstick baking spray) baking sheet, 12 large scones to a sheet. You can also drop these scones on parchment paper if you prefer.   Once the scones are on the baking sheet, you can wet your fingers and shape them into more perfect rounds. (If you do this and there are any leftovers, you can slice them in half and toast them for breakfast the next morning.)   Bake the scones at 425 degrees F. for 12 to 14 minutes, or until they’re golden brown on top.   Cool the scones for at least five minutes on the cookie sheet, and then remove them with a spatula. Serve them in a towel-lined basket so they stay warm.   Yield: Makes 12 large and delicious scones.

Ronan hadn't thought much about the future. This was a way he and Adam had always been opposites. Adam seemed to only think about the future. He thought about what he wanted to happen days or weeks or years down the road, and then he backfilled actions to make it happen. He was good at depriving himself in the now in order to have something better in the later. Ronan, on the other hand, couldn't seem to get out of the now. He always remembered consequences too late. After a bloody nose. A broken friendship. A huge tattoo. A cat with human hands. But his head didn't seem built to hold the future. He could imagine it for just a few seconds until, like a weak muscle, his thoughts collapsed back into the present. But there was one future he could imagine. It was a little bit of a cheat, because it was buried in a memory, and Ronan was better at thinking of the past than the future. It was an indulgent memory, too, one he'd never have copped to out loud. There wasn't much to it. It was from the summer after Adam had graduated, the summer he'd spent with Ronan at the Barns. Ronan had come in from working on the fences outdoors and tossed his work gloves onto the grass-cluttered rug by the mudroom door. As he did, he'd seen that Adam's mechanic gloves were lined up neatly on top of his shoes. Ronan had already known Adam was inside the house, but nonetheless, the image made him pause. They were just gloves, grease-stained and very old. Thrifty Adam always tried to get as much wear out of things as possible. They were long and narrow like Adam himself, and despite their age and stains, they were otherwise impeccably clean. Ronan's work gloves, in comparison, were cruddy and creased and coarse-looking, tossed with carefree abandon, the fingers lassoed over Adam's. Seeing the two pairs tumbled together, a nameless feeling had suddenly overwhelmed Ronan. It was about Adam's gloves here, but it was also Adam's jacket tossed on the dining room chair, his soda can forgotten on the foyer table, him somewhere tossed with equal comfort in the Barns, his presence commonplace enough that he was not having to perform or engage with Ronan at all times. He was not dating Ronan; he was living in Ronan's life with him. Shoes kicked off by the door, gloves off.

Pasamos a una nueva porfía de la Biblia para las mujeres: sus atuendos. Me he topado de todo, revisando a cada denominación cristiana. Las hay que obligan a las mujeres a maquillarse, a usar joyas y a ponerse faldas o vestidos por debajo de la rodilla para mostrarse decentes en su congregación. O al revés: las que consideran que el maquillaje y la joyería son indecentes de cara al público. La discusión alcanza el punto de que ciertas ramas cristianas tachan de pecado a la depilación o a bañarse con bikini en verano por ir llamando la atención con lascivia. Este caos es tan confuso, que a menudo no puedo evitar soltar unas cuantas carcajadas. [...]. No hay nada de malo en pintarse con maquillaje o en disponer de joyas. Tampoco en su carencia. Quien quiera depilarse el vello corporal por estética, adelante. Nuestra responsabilidad en cualquiera de las alternativas, es que no nos devore el narcisismo por el aspecto físico. Es innegable la necesidad de conservar una apariencia adecuada, sin ser excesivamente recargada o descuidada (la higiene es uno de sus factores, porque influye en la salud). Pero cuando echamos más peso sobre el cuerpo y menos en el alma, surgen las termitas que corroen la estructura de nuestra fe, como los ligeros prejuicios (Mateo 7:1-5, 23:27-28, Marcos 7:1-9). [...]. La apariencia externa es el fruto de lo que abunda en el corazón, no a la inversa. Si el corazón y la mente están bien educados por un cristianismo transparente, la nitidez de la apariencia se cosechará como muestra (Mateo 15:10-20). Una mujer cristiana poniéndose un bikini para ir a la playa, no es lo que provoca que los hombres enciendan su fogosidad al mirarla. Una mujer cristiana no es una satánica poseída solo por vestirse con chupas de cuero, como Olivia Newton-John en 'Grease' (y ella fue una de las mayores devotas católicas de Hollywood). Los pecados, como el machismo de quienes afirman los ejemplos anteriores, nacen de la perversión personal de un individuo. Habrán muchos más condenados por Dios entre los que pregonan la superficialidad de que colocarte una estampita como foto de perfil en las redes sociales, te exime de ser un pecador a escondidas en otras áreas. Si el rey David pudo contener su lujuria ante la enfermera bien parecida que lo cuidó en su vejez, los demás hombres también pueden asumir el control sobre sus deseos (1ª Samuel 16:7, Salmos 51:17, 2ª Timoteo 2:14-16).

BUTTERSCOTCH BONANZA BARS Preheat oven to 350 degrees F., rack in the middle position.   ½ cup salted butter (1 stick, 4 ounces, ¼ pound) 2 cups light brown sugar*** (pack it down in the cup when you measure it) 2 teaspoons baking powder 1 teaspoon salt 1 teaspoon vanilla extract 2 beaten eggs (just whip them up in a glass with a fork) 1 and ½cups flour (scoop it up and level it off with a table knife) 1 cup chopped nuts (optional) 2 cups butterscotch chips (optional) ***- If all you have in the house is dark brown sugar and the roads are icy, it’s below zero, and you really don’t feel like driving to the store, don’t despair. Measure out one cup of dark brown sugar and mix it with one cup regular white granulated sugar. Now you’ve got light brown sugar, just what’s called for in Leslie’s recipe. And remember that you can always make any type of brown sugar by mixing molasses into white granulated sugar until it’s the right color. Hannah’s Note: Leslie says the nuts are optional, but she likes these cookie bars better with nuts. So do I, especially with walnuts. Bertie Straub wants hers with a cup of chopped pecans and 2 cups of butterscotch chips. Mother prefers these bars with 2 cups of semi-sweet chocolate chips and no nuts, Carrie likes them with 2 cups of mini chocolate chips and a cup of chopped pecans, and Lisa prefers to make them with 1 cup of chopped walnuts, 1 cup of white chocolate chips, and 1 cup of butterscotch chips. All this goes to show just how versatile Leslie’s recipe is. Try it first as it’s written with just the nuts. Then try any other versions that you think would be yummy. Grease and flour a 9-inch by 13-inch cake pan, or spray it with nonstick baking spray, the kind with flour added. Set it aside while you mix up the batter. Melt the butter in a small saucepan over low heat on the stovetop, or put it in the bottom of a microwave-safe, medium-sized mixing bowl and heat it for 1 minute in the microwave on HIGH. Add the light brown sugar to the mixing bowl with the melted butter and stir it in well. Mix in the baking powder and the salt. Make sure they’re thoroughly incorporated. Stir in the vanilla extract. Mix in the beaten eggs. Add the flour by half-cup increments, stirring in each increment before adding the next. Stir in the nuts, if you decided to use them. Mix in the butterscotch chips if you decided to use them, or any other chips you’ve chosen. Spoon the batter into the prepared cake pan and smooth out the top with a rubber spatula. Bake the Butterscotch Bonanza Bars at 350 degrees F. for 20 to 25 minutes. (Mine took 25 minutes.) When the bars are done, take them out of the oven and cool them completely in the pan on a cold stove burner or a wire rack. When the bars are cool, use a sharp knife to cut them into brownie-sized pieces. Yield: Approximately 40 bars, but that all depends on how large you cut the squares. You may not believe this, but Mother suggested that I make these cookie bars with semi-sweet chocolate chips and then frost them with chocolate fudge frosting. There are times when I think she’d frost a tuna sandwich with chocolate fudge frosting and actually enjoy eating it!

Strawberry Cake About 16 Servings Ingredients Cake 2 cups self-rising flour 2 cups sugar 4 eggs 1 teaspoon vanilla 2 teaspoons lemon juice 1 cup canola or coconut oil 1 cup milk 1/4 cup sweetened strawberries, mashed 1 small box strawberry gelatin Icing 2 cups sliced strawberries 1 cup butter, softened 3 cups confectioners' sugar 1 teaspoon vanilla extract Preparation Preheat oven to 350 degrees F. Mix all cake ingredients and pour into greased 9×13 pan. Bake at 350 degrees for 25-30 minutes or until toothpick comes out clean. While the cake bakes, prepare the icing. Mix together all icing ingredients until smooth. Add more powdered sugar, if needed. Icing should be spreadable but not runny. Once the cake is cool, spread the icing on the cake. Refrigerate for at least two hours. Serve chilled.

A key to the understanding of all religion is that a god's idea of amusement is Snakes and Ladders with greased rungs.

Four-Ingredient M&M Brownies Serves Nine Ingredients: 1 1/4 cups (371g) Nutella - or one 13-ounce jar 2 large eggs room temperature 1/2 cup (62g) all-purpose flour 1/2 cup (100g) M&M’s chocolate candies (Perhaps a cup if there has been a death) Instructions: Preheat oven to 350°F. Grease an 8”x8” non-stick baking pan. Set aside. Mix the first three ingredients in a large bowl with a wooden spoon until smooth. About 50-60 strokes. Do not over mix. Pour batter into prepared pan and smooth top with a spatula. Sprinkle M&M’s candies over batter, distributing evenly. Bake for 20-25 minutes or until a toothpick inserted in center comes out clean. Do not over-bake. Let brownies cool and set before cutting and serving. Cut into nine squares. I suggest you make a double, or even a triple-batch as I could eat nine brownies for breakfast. For instant gratification, eat the caramel and Nutella as you bake. I’m not suggesting that chocolate cures us of all our worriment, but you cannot operate in crisis mode non-stop - you have to take a break.

Southern Spoon Bread 2 cups water 1 cup cornmeal 1 cup milk 2 eggs 1 Tbsp. melted butter 2 tsp. salt Mix water and cornmeal in pan. Heat to boiling point and cook for 5 minutes. Beat eggs well, adding in butter, salt, and milk. Add egg mixture to cornmeal mixture. Beat well and bake in a well-greased pan for approximately 25 minutes.

crumbles (about 5 cups) 2 cups [240 g] cooked long-grain rice, cooled 2 eggs, lightly beaten 1. Preheat the oven to 350°F [180°C]. Grease a 9 by 9 in [23 by 23 cm] square baking dish. 2. In a large skillet over medium-high heat, warm the vegetable oil. Add the sausage and cook until well browned, 8 to 10 minutes, using a spatula to break up the meat into small pieces. Transfer to a bowl and set aside. 3. Turn down the heat to medium and melt the butter. Add the onion, bell pepper, and celery and cook until tender, 8 to 10 minutes, stirring occasionally. Add the garlic, sage, and Creole seasoning and cook until fragrant, about 1 minute. Return the sausage to the skillet, add the chicken broth, increase the heat to medium-high, and bring to a simmer. 4. In a large bowl, combine the cornbread, rice, and eggs. Fold in the sausage

Sometimes he felt priveleged being part of Maycarpe’s magical machine, but at other times, he felt like a fly caught in the grease of the cogs, who would presently be ground up by the inexorable, slowly turning metal.

There was no amount of skillful cooking that could replace good old-fashioned grease and salt.

Wonder Cookie Bars Recipe Ingredients 1-1/2 cups graham cracker crumbs ½ cup melted butter 1 (14 oz) can of sweetened condensed milk 2 cups (12 oz package) semi-sweet chocolate chips or butterscotch chips 1-1/3 cup flaked coconut 1 cup chopped walnut or pecans Directions Preheat oven to 350 degrees. Coat a 13x9 inch glass baking dish with no-stick cooking spray Mix graham cracker crumbs and melted butter.  Press into the bottom of the greased baking dish. Pour sweetened condensed milk over top of graham cracker mixture, making sure to cover evenly. Sprinkle chocolate chips over graham cracker crust. Sprinkle coconut over chocolate chips.

Brownie Bars Brownie Batter: 1 cup butter, softened 2 cups sugar  2 tsp. vanilla  4 eggs  ¾ cup cocoa  1 cup flour  ½ tsp. baking powder  ¼ tsp. salt  1 cup nuts (optional)  Preheat oven to 350 degrees. Grease 9 x 13 x 2-inch baking pan or two 8- or 9-inch square pans.  Place butter in large microwave-safe bowl. Microwave on 50% power for 90 seconds-2 minutes or until melted.  Use hand mixer and beat in sugar and vanilla.  Add eggs. Add remaining dry ingredients and incorporate until well mixed.  Stir in nuts, if desired.  Pour batter into prepared pan or pans. Bake 30-35 minutes for 13 x 9 pan or 20-22 minutes for 8- or 9-inch pans or until brownies begin to pull away from the sides of pan. Cool completely in pan on wire rack. Prepare and frost.  Frost the Brownie: 6 Tbsp. butter, softened  6 Tbsp. cocoa  2 Tbsp. light corn syrup or honey  1 tsp. vanilla  2 cups confectioners’ sugar  2-5 Tbsp. whole milk  Beat butter, cocoa, corn syrup and vanilla in a small bowl until blended.  Add powdered sugar and milk, beat to spreading consistency. Frost brownies and top with 1 cup of milk chocolate chips, if desired.  ENJOY!

Apple Kuchen In the story, Jace and Grant both love sweets. This apple kuchen is something Cora Lee would have made that they both enjoyed. Happy baking! Apple Kuchen Cake 1 cup flour 2 tablespoons sugar 1/4 teaspoon salt 1/2 cup butter, softened Blend together with a fork, or pastry blender, until crumbly and well mixed. Pat into a greased 9” x 9” or 8” x 8” square pan. Set aside. Filling 4 cups apples, peeled and sliced (Granny Smith works great) 1/2 cup sugar 1 teaspoon cinnamon Mix apples with sugar and cinnamon. Layer over cake batter. Topping 1/3 cup flour 1/2 cup sugar 1/4 cup butter, softened 1 teaspoon cinnamon Use a fork to combine. Sprinkle on top of apples. Preheat oven to 350 degrees. Bake for 45-50 minutes, until edges are lightly browned. Serve with lightly sweetened whipped cream or ice cream. Refrigerate leftovers – if you have any!

Just like a city, parts of the Archives teemed with activity. The Scriptorium held rows of desks where scrivs toiled over translations or copied faded texts into new books with fresh, dark ink. The Sorting Hall buzzed with activity as scrivs sifted and reshelved books. The Buggery was not at all what I expected, thank goodness. Instead, it proved to be the place where new books were decontaminated before being added to the collection. Apparently all manner of creatures love books, some devouring parchment and leather, others with a taste for paper or glue. Bookworms were the least of them, and after listening to a few of Wilem’s stories I wanted nothing more than to wash my hands. Cataloger’s Mew, the Bindery, Bolts, Palimpsest, all of them were busy as beehives, full of quiet, industrious scrivs. But other parts of the Archives were quite the opposite of busy. The acquisitions office, for example, was tiny and perpetually dark. Through the window I could see that one entire wall of the office was nothing but a huge map with cities and roads marked in such detail that it looked like a snarled loom. The map was covered in a layer of clear alchemical lacquer, and there were notes written at various points in red grease pencil, detailing rumors of desirable books and the last known positions of the various acquisition teams. Tomes was like a great public garden. Any student was free to come and read the books shelved there. Or they could submit a request to the scrivs, who would grudgingly head off into the Stacks to find if not the exact book you wanted, then at least something closely related. But the Stacks comprised the vast majority of the Archives. That was where the books actually lived. And just like in any city, there were good neighborhoods and bad. In the good neighborhoods everything was properly organized and cataloged. In these places a ledger-entry would lead you to a book as simply as a pointing finger. Then there were the bad neighborhoods. Sections of the Archives that were forgotten, or neglected, or simply too troublesome to deal with at the moment. These were places where books were organized under old catalogs, or under no catalog at all. There were walls of shelves like mouths with missing teeth, where longgone scrivs had cannibalized an old catalog to bring books into whatever system was fashionable at the time. Thirty years ago two entire floors had gone from good neighborhood to bad when the Larkin ledger-books were burned by a rival faction of scrivs. And, of course, there was the four-plate door. The secret at the heart of the city. It was nice to go strolling in the good neighborhoods. It was pleasant to go looking for a book and find it exactly where it should be. It was easy. Comforting. Quick. But the bad neighborhoods were fascinating. The books there were dusty and disused. When you opened one, you might read words no eyes had touched for hundreds of years. There was treasure there, among the dross. It was in those places I searched for the Chandrian.

Meredith’s Grandmother’s Brownie Recipe Preheat the oven to 350 degrees. Grease an 8x8-inch pan. Ingredients: 6T good quality cocoa powder 1 stick of salted butter 1 cup of white sugar 2 eggs ¾ cup of unbleached all-purpose white flour ½ t baking powder ½ cup of chopped walnuts (optional) Preparation: In a saucepan, melt cocoa and butter together on medium heat. Turn off the heat and let the mixture cool for a minute. Stir in sugar and eggs. Stir in flour and baking powder. Pour into pan and bake for 20-25 minutes. Note: Use less time for dark metal pan and more time for glass pan. Cool, cut, and eat!

So many people are defined by their bootstraps, by the lowliness of their origins, people who have no choice but to try to climb out, climb up. Dexter. Kate too. But by the sheer luck of birth, Hunter had been afforded the choice to do absolutely anything. Instead of using that immense good fortune to do something positive for the planet, for mankind—or at least something creative—the guy chose as his goal simply to get richer, to slide through life with the greased ease of an aristocrat.

I made American pancakes this morning. Would you like some? I am about to serve the first batch to my guests." "I can make some for us," I said, taking in the batter, the greased griddle, and the bowl of apricots. "You can go and fuss over the guests." "Ah, bien," she answered, loading a platter full of beautiful apricot-studded pancakes to take away. "Bon, I pour the batter and place the slices over the top just so. They're very moist because of the crème fraîche, and then I serve them with a crème anglaise." "It looks great," I said, taking the ladle in hand and stirring the batter, just to get a feel for the consistency. "Don't worry about us." Sandrine grinned her thanks, and I turned my attention to breakfast. "I can do that, if you want to sit," Neil offered. I waved him away. "I can make pancakes in my sleep." "I liked that she called them 'American pancakes'." "Well, they are. French pancakes are crepes, and German pancakes are a whole other deal altogether." I ladled four puddles of batter onto the griddle, enjoying the sizzling sound they made as batter met butter. "English pancakes are closer to crepes, just thicker." "Reminds me of when I was in Toronto for a conference. I tried to order a Canadian bacon and pineapple pizza but got tongue-tied." I laughed and began to arrange the apricots. "What did you do?" "I said 'Hawaiian' instead. The guy seemed to know what I was talking about." "Quick thinking." "Thank you." "In truth, between the crème fraîche and the crème anglaise topping, I think these pancakes are a bit more trans-Atlantic than American." "I'll take your word for it.

1/2 cup (2 ounces) Dutch-process cocoa powder, preferably Valrhona 1 1/2 cups (10 1/2 ounces) sugar 2 teaspoons kosher salt or 1 teaspoon fine sea salt 1 3/4 cups (9 1/4 ounces) all-purpose flour 1 teaspoon baking soda 2 teaspoons vanilla extract 1/2 cup neutral-tasting oil 1 1/2 cups boiling water or freshly brewed strong coffee 2 large eggs at room temperature, lightly whisked 2 cups Vanilla Cream (page 423) Preheat the oven to 350°F. Set a rack in the upper third of the oven. Grease two 8-inch cake pans, then line with parchment paper. Grease and sprinkle generously with flour, tap out the excess, and set aside.

Mrs. O’Brien’s Shepherd’s Pie Recipe Ingredients: 5 cups mashed, boiled potatoes (could be reduced to 4 cups)* 1/2 cup sour cream 2 ounces cream cheese 2 tablespoons butter, softened, divided 1 egg yolk 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1-1/2 teaspoon olive oil 1 pound ground lamb (We substituted ground chicken. You could also use ground beef or turkey.) 1 pinch salt and ground black pepper to taste 1 (16 ounce) can stewed tomatoes with juice, chopped 1 small yellow onion, chopped 1 small carrot, peeled and chopped 1/2 cup peas (frozen or fresh) 1 cup Irish stout beer (such as Guinness(R)) 1 cube beef bouillon (we used chicken bouillon) 1 tablespoon all-purpose flour 1 tablespoon Worcestershire sauce 1 cup shredded sharp cheddar cheese 2 teaspoons smoked paprika (optional) * 1 tsp. liquid smoke (optional) * Directions: -Stir cooked potatoes, sour cream, cream cheese, 1 tablespoon butter, egg yolk, 1/2 teaspoon salt, and 1/2 teaspoon black pepper together in a bowl until smooth. -Heat olive oil in a cast iron skillet or nonstick pan over medium-high heat. Add ground lamb (or meat). Reduce heat to medium, and cook, stirring frequently, until browned, 4 to 5 minutes. Pour off excess grease and season meat with salt and black pepper to taste. -Add stewed tomatoes with juice, onion, and carrot into meat mixture; Stir and simmer until vegetables are tender, 5 to 10 minutes. Add peas; reduce heat to low and continue cooking, stirring frequently, 2 to 3 minutes. -Add one teaspoon of liquid smoke to meat mixture. Mix thoroughly. -Heat beer in a saucepan over medium heat; add (beef) bouillon cube. Cook and stir beer mixture until bouillon dissolves, about 5 minutes. - Melt 1 tablespoon butter in a separate pan over medium-low heat. Whisk flour into butter until it thickens, about 1 minute. -Stir beer mixture and Worcestershire sauce into flour mixture until gravy is smooth and thickened, 2 to 3 minutes. Stir gravy into meat mixture and simmer until mixture thickens, at least 5 minutes. -Set top oven rack roughly 6 inches from the oven broiler and preheat the broiler. Grease a 9x12-inch baking dish. - Pour (meat) mixture into the prepared baking dish. -Spoon mashed potatoes over (meat) mixture, covering like a crust. Sprinkle cheddar cheese and paprika evenly over mashed potatoes. -Broil in the preheated oven until the crust browns and the cheese is melted, 4 to 5 minutes. -Cool for about 5 minutes before serving. NOTES: We thought the smoked paprika added little flavor to the original recipe.  We added liquid smoke to the meat and it gave it a nice smoky flavor. Next time, we’ll reduce the amount of mashed potatoes to four cups.  We thought the layer of potatoes was a little too thick. (But if you love mashed potatoes, five cups would work ☺  )

Sham Harga had run a successful eatery for many years by always smiling, never extending credit, and realizing that most of his customers wanted meals properly balanced between the four food groups: sugar, starch, grease and burnt crunchy bits.

The ingredients for Pedernales River chili are: 4 pounds of chili-meat; I large chopped onion; 2 cloves of garlic; 1 teaspoon of oregano (Spanish for the wild marjoram, which grows in Texas); 1 teaspoon of ground cumin seeds; 6 teaspoons of chili powder (or more if you want it warmly flavored); 2 sixteen-ounce cans of tomatoes; salt to suit you; 2 cups of hot water. Put the meat, the onion, and the garlic cloves, which have been finely chopped, in a large skillet and sear until grayish. Add the rest of the ingredients, bring to a boil, lower the heat, and simmer for an hour with the cover on the skillet. Skim off the grease.

Maclin’s Brownies Melt 9 ounces of Nestle’s semi-sweet chocolate bits over hot water (double boiler!) with 1 stick butter cut into pieces. Beat 2 eggs with ½ cup white sugar until thick. Add ½ cup white flour, sifted with ¼ teaspoon salt and ½ teaspoon baking powder. Add the chocolate mixture and 1 teaspoon of vanilla and 1 cup (or less if you prefer) of walnut bits. Pour batter into 8” x 8” greased pan. Mix about 2 tablespoons of brown sugar with 1 teaspoon of melted butter and dot the top of the brownies. Bake at 375° for about 20 minutes, sometimes longer. Test with a toothpick. Cool on a rack after baking. When brownies have cooled, sprinkle with powdered sugar (you may use a doily set over brownies if you prefer a sugar pattern). Choose Your Friends

Pour batter into 8” x 8” greased pan. Mix about 2 tablespoons of brown sugar with 1 teaspoon of melted butter and dot the top of the brownies. Bake at 375° for about 20 minutes, sometimes longer. Test with a toothpick. Cool on a rack after baking. When brownies have cooled, sprinkle with powdered sugar (you may use a doily set over brownies if you prefer a sugar pattern).

2½ cups all-purpose flour ¾ tsp baking powder 2 sticks butter 1½ tbsp sugar 1 tsp salt ¾ tsp cumin seeds ½ tsp cumin powder (optional) 2 to 2½ tbsp plain whole milk yogurt Sift the flour and baking powder. Cream the butter and sugar. Mix in the salt, cumin seeds, and cumin powder (if you like the flavor of cumin, adding the powder is recommended). Add the sifted flour to the creamed mixture. Knead into a dough, adding the yogurt as you do so. Roll the dough ⅛-inch thick. Cut into round shapes with cookie cutter. Place on a greased cookie tray and bake in a preheated oven at 350 degrees Fahrenheit for about 20 minutes. Remove from the oven and leave on a rack to cool. Enjoy the naan khatais with a cup of hot Indian chai.

Instead of Punishment 1. EXPRESS YOUR FEELINGS STRONGLY—WITHOUT ATTACKING CHARACTER. “I’m furious that my new saw was left outside to rust in the rain!” 2. STATE YOUR EXPECTATIONS. “I expect my tools to be returned after they’ve been borrowed.” 3. SHOW THE CHILD HOW TO MAKE AMENDS. “What this saw needs now is a little steel wool and a lot of elbow grease.” 4. OFFER A CHOICE. “You can borrow my tools and return them or you can give up the privilege of using them. You decide.” 5. TAKE ACTION. Child: “Why is the toolbox locked?” Father: “You tell me why.” 6. PROBLEM-SOLVE. “What can we work out so that you can use my tools when you need them, and so that I’ll be sure they’re there when I need them?

Papaya-Banana Muffins This recipe is a solution to the problem of too much ripe tropical fruit. These muffins have lovely color and flavor, and are nice and moist. 12⁄3 cups flour 1 teaspoon baking powder 1 teaspoon baking soda 1⁄4 teaspoon freshly grated nutmeg 1 egg 1⁄3 cup oil 3⁄4 cup sugar 1 cup mashed ripe papaya 1⁄2 cup mashed ripe banana (1 large banana) 1⁄4 cup chopped walnuts (optional) 1. Preheat oven to 375°F and grease a medium-sized muffin pan or line it with muffin papers. 2. Combine dry ingredients and set aside. 3. Beat egg with oil, sugar, and mashed papaya and banana in a large bowl. 4. Mix in dry ingredients and walnuts (if using). Scoop mixture into prepared muffin pan. Bake in preheated oven for 18–23 minutes, until toothpick inserted in the middle of a muffin comes out clean. Makes 1 dozen Tips • If the papaya is quite ripe, it will yield a lot of liquid when mashed. Drain off this excess liquid before adding the fruit. • You can make the muffins entirely with papaya if you like; just increase the quantity to 11⁄2 cups. The muffins will have a slightly moister texture and a flatter top.

CLAM WHIFFLE      3–4 servings (A whiffle is a soufflé that any fool can make. This is a dandy recipe for those days when you’ve just had your teeth pulled. It has a nice delicate flavor, too, and it doesn’t call for anything you’re not apt to have around, except the clams. You can even skip the green pepper.) 12 soda crackers (the ordinary 2-inch by 2-inch kind) 1 cup milk ¼ cup melted butter 6.5-ounce can minced clams, drained 2 tablespoons chopped onion 1 tablespoon chopped green pepper ¼ teaspoon Worcestershire sauce dash of salt, pepper 2 eggs, beaten together Soak the crumbled crackers in the milk for a few minutes. Then add everything else, eggs last. Pour it all into a greased casserole, and bake it in a 350˚ oven for forty-five minutes, uncovered.

The Christmas Cake (Bessie’s Apple Cake) Cream together ½ cup of butter and 2 cups of sugar Add 2 eggs and 2 teaspoons of vanilla mixing well Mix in the finely grated zest and the juice of one large orange Add 2 cups of flour, 2 teaspoons of baking soda and ½ teaspoon of nutmeg mixing well Add 4 cups of chopped apples (do not peel) and 2 cups of broken pecans or walnuts mixing everything well Pour into a greased and floured Bundt pan and bake at 325 degrees for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.

Pony Cakes 1 cup rolled oats 1 cup flour 1 tsp salt 2 tsp sugar 2 tsp corn oil ¼ cup molasses 1 cup shredded carrots 1 cup diced apple   1. Preheat the oven to 350°F (177°C).* 2. Mix the oats, flour, salt, sugar, oil, and molasses in a bowl. 3. Stir in the carrots and apple. 4. Lightly flour your hands to keep the batter from sticking to them. Then form balls of batter no bigger than a golf ball. 5. Grease a cookie sheet (rub it with butter or margarine or spritz it with a spray-on cooking oil). 6. Place the balls of batter on the cookie sheet. 7. Bake for about 12 minutes or until the cookies turn gold. 8. Let cool. 9. Serve to your favorite horse.   *

Justice’s wheels were greased with paper and fueled by quick feet on the streets.

The grandson has to go, he thought. His mind’s eye painted him a picture of the white-haired youth with his unblemished golden skin, and long, lithe muscles. Oren’s bright blue eyes seemed to follow Baltsaros everywhere, and it was beginning to make him feel restive. He was fully aware that bedding the boy was a fool’s wish, but there wasn’t a doubt in his mind that the fisherman’s grandson would come to him willingly. Baltsaros scrubbed at the grease on his shoulder with a sigh and wondered how long Oren had known he preferred the company of men and whether he had attempted anything on his own despite the terribly restrictive society he was part of. The boy would probably be a virgin. Jon had been a virgin, and it had been a heady thing to experience. With the cloth pressed to his eyes, Baltsaros stood still for a moment, remembering that strange day at the Jewel when Jon had forced a promise of fidelity out of him. That promise had changed, of course, to include Tom, but the captain knew he couldn’t kid himself into thinking that an indiscretion with the beautiful stranger would go well with either of the young men. Besides, there was the respect for Polas to think of.

Zimbardo could not see the brutality himself because he was already too deep into his chosen role of Warden and lost his exterior view of his sociological “experiment”. He could not see clearly what was happening. More recently, Zimbardo has acted as a consultant to one of the arrested soldiers in the recent Abu Ghraib prison torture. He never denied the culpability of the individuals involved but was certain to bring up the lack of oversight and structure. In his recent book he states “Aberrant, illegal or immoral behavior by individuals in service professions, such as policemen, corrections officers, and soldiers, are typically labeled the misdeeds of “a few bad apples”. The implication is that they are a rare exception and must be set on one side of the impermeable line between evil and good, with the majority of good apples set on the other side. But who is making the distinction? Usually it is the guardians of the system, who want to isolate the problem in order to deflect attention and blame away from those at the top who may be responsible for creating untenable working conditions or for a lack of oversight or supervision. Again the bad-apple dispositional view ignores the apple barrel and its potentially corrupting situational impact on those within it. “A systems analysis focuses on the barrel makers, on those with the power to design the barrel.” Zimbardo isolated 7 social processes that grease the slippery slope of evil. I found myself in all of these seven steps, to a greater or lesser degree. They are: 1) Mindlessly taking the first step. 2) Dehumanization of others. 3) De-individualization of self (anonymity). 4) Diffusion of personal responsibility. 5) Blind obedience to authority. 6) Uncritical conformity to the group’s norms. 7) Passive tolerance of evil, through inaction, or indifference. In hindsight, I can see each one of these points were present in the apple barrel of Scientology that I lived through.   Acknowledgments                     There are numerous people I would like to acknowledge for their support and encouragement during the very difficult task of going back to some dark places in my past to get this book written. They do no want their names used, but they know who they are, and my appreciation is deep and well known to them. I would like to thank Jeferson Hawkins for both his Cover designs and other help along this road. I want to acknowledge Bernice Mennis, Ben Bashore for their personal help over the years. There is much I can say about Vermont College, but the simplest is that they gave me the environment, freedom and courage to study what I needed to write

It would be a pretty good bet that the gods of a world like this probably do not play chess and indeed this is the case. In fact no gods anywhere play chess. They haven’t got the imagination. Gods prefer simple, vicious games, where you Do Not Achieve Transcendence but Go Straight To Oblivion; a key to the understanding of all religion is that a god’s idea of amusement is Snakes and Ladders with greased rungs.

I tugged on Galveston's parka. "I have an idea," and showed him a tub of bacon grease from my bag. I had procured it from the meteorological station.

Perilee’s Wartime Spice Cake 1 cup brown sugar, firmly packed 1 1/2 cups water 1/3 cup shortening or lard 2/3 cup raisins 1/2 teaspoon each ground cloves and nutmeg 2 teaspoons cinnamon 1 teaspoon baking soda 1 teaspoon salt 2 cups flour 1 teaspoon baking powder Boil brown sugar, water, shortening, raisins, and spices together for 3 minutes. Cool. Dissolve baking soda in 2 teaspoons water and add with salt to raisin mixture. Stir together flour and baking powder and add to raisin mixture one cup at a time, beating well after each addition. Pour into a greased and floured 8-inch square pan and bake at 325 °F for about 50 minutes. (Adapted from Butterless, Eggless, Milkless Cake, in Recipes and Stories of Early Day Settlers; and from Depression Cake, described in Whistleberries, Stirabout and Depression Cake: Food Customs and Concoctions of the Frontier West.) Hattie’s Lighter-than-Lead Biscuits 3/4 cup cooked oatmeal, cooled 1 1/2 cups wheat or rye flour 4 teaspoons baking powder 3/4 teaspoon salt 2 tablespoons lard, shortening, or butter 1/4 cup milk Mix oatmeal with sifted flour, baking powder, and salt. Cut in lard, shortening, or butter. Add milk and mix, forming a soft dough. Do not overmix. Roll out on lightly floured surface to 1/4 to 1/2 inch thick. Cut with floured biscuit cutter (or drinking glass) and bake on an ungreased cookie sheet at 425 °F for 12 to 15 minutes. (These are what Hattie served to Rooster Jim in Chapter 17.)

surface. With a sharp knife, slice into squares about 2 inches across and place these on a lightly greased cookie sheet. Place a small spoonful of jam on each cookie and loosely fold opposite corners together, pinching at the edge. Bake at 375° for 15 minutes. When cool, sprinkle with powdered sugar. This recipe makes about 2 dozen cookies.

Kolacky Originating as a semisweet wedding dessert from Central Europe, Kolacky make a wonderful treat anytime, although many make them especially for Christmas. Here’s a modern version of a delicious recipe. Kolacky 1/2 cup butter, softened 1 (3oz) pkg. cream cheese, softened 1 1/4 cups flour 1/4 cup strawberry jam (any flavor works) 1/4 cup confectioner's sugar Preheat oven to 375 degrees. Cream butter and cream cheese in a medium bowl. Beat until fluffy.  Add flour then mix well. Roll dough to 1/8 inch thickness on lightly floured surface. Traditionally, the pastry is cut into squares, but you can use a round biscuit cutter or glass if that’s what you have on hand. Place pastries two-inches apart on lightly greased cookie sheet. Spoon 1/4 tsp. jam onto each cookie. Fold opposite sides together. If you have trouble getting the sides to stick, dampen the edge with a drop of milk or water. Bake for 12 minutes. Cool completely on wire racks and sprinkle liberally with confectioner's sugar. It is nearly impossible to eat just one! Yield about 2 dozen.

Salmon en Croute In Celtic mythology, the salmon is a magical fish that grants the eater knowledge of all things. Notes: Nonstick spray may be substituted for melted butter. Keep the phyllo covered with plastic wrap and a damp towel until ready to assemble; otherwise, it will dry out. 2 cloves garlic 1 7-oz. jar sun-dried tomatoes in olive oil 3 cups torn fresh basil leaves salt and pepper to taste 1 package 9x14 phyllo dough, thawed 1 cup melted butter 10 4-oz. salmon fillets, skin removed 2 eggs, beaten with ¼ cup water Preheat oven to 425 degrees. In a food processor, blend garlic, tomatoes with oil, basil, and salt and pepper. Set aside. Grease two large cookie sheets. Carefully lay five sheets of phyllo across each cookie sheet, overlapping and brushing each sheet with melted butter. Repeat. Divide salmon evenly between the cookie sheets and place vertically on top of phyllo, leaving a space between each fillet. Divide and spread basil mixture on top of each individual salmon fillet. Cover salmon with five sheets of phyllo, brushing each sheet with butter. Repeat. With a pizza cutter or knife, slice in between each fillet. Using egg wash, fold sides of phyllo together to form individual “packets.” Bake for 15–20 minutes. Serves 10. Lemon Zucchini Bake Use lemon thyme to add a sweet citrus flavor to everything from poultry to vegetables. If you can’t find it in your area, try chopped lemon balm, lemon verbena, or lemon basil. ¼ cup seasoned bread crumbs ¼ cup grated Parmesan cheese 2 teaspoons lemon thyme leaves 2 large zucchinis, thinly sliced 1 large Vidalia onion, thinly sliced 4 tablespoons melted butter Preheat oven to 350 degrees. Mix bread crumbs, cheese, and thyme. In a round casserole dish, layer half of the zucchini and half of the onion slices. Baste with melted butter. Add half of the bread crumb mixture. Repeat layers and bake, covered, for 20 minutes. Serves 4–6. Body Scrub Sugar scrubs are a great way to slough off stress and dead skin. For unique scents, try layering dried herbs like lavender (revitalizing) or peppermint (energizing) with a cup of white sugar and let stand for two weeks before use, shaking periodically. Then blend with a tablespoon of light oil such as sunflower seed. Slough away dead skin in the shower or tub.

seeping grease like the tears of a cardiologist,

For the cake: 2¾ cup flour 2½ tsp baking powder 2 cups granulated sugar 1 three-ounce package of strawberry Jell-O 1 cup butter, softened 4 eggs 1 cup milk 2 tsp vanilla ½ cup strawberries, pureed Preheat oven to 350º. In a medium bowl, mix flour and baking powder together. In a large bowl, mix sugar, Jell-O, and butter with a handheld mixer. Add eggs one at a time, mixing as you do. Add the flour and baking powder into the sugar mixture and beat as you add in the milk. Finally, stir in vanilla and pureed strawberries. Pour into 9x13 greased pan and bake for 40–50 minutes, until toothpick inserted into the middle comes out clean. For the frosting: ½ cup butter, softened 1 eight-ounce pack of cream cheese 4 cups powdered sugar 2 tsp vanilla Mix all the ingredients together with handheld mixer. For the cake pops: Follow the instructions for making basic Pops from a Box, but use your crumbled strawberry cake and 1½ cups of your cream cheese frosting instead. Chill your cake balls. Choose a fun color or flavor for your candy melt coating (white chocolate candy melts are yummy with this!). Prepare your coating using about ¼ pound of candy melts at a time. Then dip cake pops and decorate.

when it isn’t spending half its energy scanning for viruses or painting a pretty drop-shadow under the mouse pointer it runs like greased whippet shit.

JAMBOREE MUFFINS   Preheat oven to 400 degrees F., rack in the middle position. 1 large egg, beaten ¾ cup whole milk ½ cup vegetable oil cup white (granulated) sugar 2 cups all-purpose flour (pack it down when you measure it) 3 teaspoons (one Tablespoon) baking powder 1 teaspoon salt Approximately 1/4 cup jam of your choice Hannah’s 1st Note: This is a great recipe for using up all those jars of jam with little dibs and dabs in the bottom that are taking up too much room on your refrigerator shelf! Grease or spray the bottoms of 12 muffin cups with Pam or another nonstick cooking spray. Alternatively, you can use paper cupcake liners. Use a muffin pan or a cupcake pan that has cups approximately 2 and ½ inches across the top and are 1 and ¼ inches deep. (That’s a standard size.) Hannah’s 2nd Note: Don’t use an electric mixer to mix up these muffins. Just stir everything up by hand. The muffin batter should be a little lumpy, like brownie batter, and not over-mixed. In a medium-sized bowl, beat the egg with the milk until they are well combined. Stir in the vegetable oil and the white sugar. Measure out the flour in another bowl. Stir in the baking powder and the salt with a fork. Add the flour mixture to the egg mixture in half-cup increments, stirring after each increment, but only until the flour is moistened. The resulting muffin batter will be lumpy. That’s okay. It’s supposed to be. Fill the muffin cups half-full with batter. Get out your jam jars. You can use all one kind, or several different kinds of jam. It’s totally up to you. Use a teaspoon measure or a small-sized spoon from your silverware drawer to drop 1 teaspoon of jam into the center of each muffin. Hannah’s 3rd Note: I hope Mother never reads this recipe because I use one of the antique silver collector’s spoons she gave me to dish out the jam and drop it into the center of the muffin batter. Cover the jam with muffin batter until the muffin cups are ¾ full.   Bake at 400 degrees F. for approximately 20 minutes, or until the muffins are golden brown. Let the Jamboree Muffins cool in the pan for 10 minutes and then serve them with plenty of butter. They’re good warm and they’re good cold. They also reheat well in the microwave. Yield: 12 yummy muffins

Happy Camper Tip #7   Jane Ann’s Apple Bars: Combine two cups whole wheat flour, one-fourth cup toasted wheat germ, two teaspoons baking soda, one teaspoon cinnamon, one teaspoon salt, and one-half teaspoon nutmeg. Set aside. In a large bowl, combine four cups diced apples, 1 cup sugar, 1 cup brown sugar, 1/2 cup oil, 1 cup chopped walnuts, 2 eggs and 1 teaspoon vanilla. Add flour mixture and blend well with a wooden spoon. Spread in a greased 13 x 9 pan and bake about 50 minutes at 350.

Double Chocolate Brownies 2 6-ounce bags semisweet chocolate chips 3 tablespoons butter ¾ cup granulated sugar 3½ tablespoons water 2 eggs ¾ cup flour ¾ teaspoon salt powdered sugar 2 cups walnuts or pecans (optional) Preheat oven to 325 degrees. In a medium saucepan, combine 1 bag of chocolate chips with butter, sugar, and water. Cook and stir over low heat. When melted, stir in the second bag of chocolate chips and dissolve/melt into mixture. Next, stir in eggs, flour, and salt. (Optional: stir 2 cups of walnuts or pecans into batter.) Stir the thick, lumpy batter before pouring into (sprayed) 9-inch square pan. Bake for 30 to 35 minutes then set on rack to cool. Top with dusting of powdered sugar. Yield: 1 pan of brownies Donna’s Cook’s Notes I know I don’t look like I eat brownies by the pan full, and I don’t. But if I get a craving and make a pan, I share them with my pals at the station as well as whenever I run into cute paramedics. I always think I might freeze the rest, but that never happens because they disappear before I get around to it. Chocolate Cheesecake CRUST 1¾ cups graham cracker crumbs 2 tablespoons sugar 1/3 cup melted butter ¼ teaspoon salt Combine graham cracker crumbs, sugar, butter, and salt. Press mixture into side of greased 10 -inch springform pan. Chill. FILLING 2 8-ounce packages cream cheese 8 ounces of chocolate chips 2 eggs 2/3 cup corn syrup 1/3 cup heavy cream 1½ teaspoons vanilla Preheat oven to 325 degrees. Cube cream cheese and set aside to soften. In microwave-safe bowl, microwave chocolate chips on high for 1 minute. Stir. If chips aren’t completely melted, microwave for another minute then stir again. Next, in separate mixing bowl, beat eggs, corn syrup, cream, and vanilla until smooth. Slowly add cream cheese cubes. When filling is smooth, slowly

You won't want to leave when you've tasted Mom's fried chicken," Matt said with a touching faith in the power of grease.

2 ounces chopped bittersweet chocolate 1 tablespoon instant coffee 1¼ cups boiling water 2¾ cups all-purpose flour 2¾ cups granulated sugar ¾ cup unsweetened cocoa powder ½ teaspoon salt 2 teaspoons baking soda 1 teaspoon baking powder 1 cup vegetable oil 1¼ cups buttermilk 4 large eggs 2 teaspoons pure vanilla extract Preheat the oven to 350°F. Grease and flour a 9″ × 13″ cake pan. Place the chocolate and coffee in a small bowl. Pour the boiling water over the chocolate and coffee and let it stand 5 minutes. Whisk until smooth. Using an electric mixer, combine the flour, sugar, cocoa powder, salt, baking soda, and baking powder in a large bowl. Mix on low speed until well combined. Add the oil and buttermilk and mix well, scraping down the sides as needed. Add the eggs one at a time, beating after each until incorporated. Add the chocolate-coffee mixture very carefully, on the lowest speed, as it will slosh around the bowl. Add the vanilla. Finish by scraping the bowl down and mixing all the batter with a rubber spatula. Scrape the batter into the prepared pan and bake for about 45 minutes, until the cake feels firm when touched lightly in the center or a toothpick inserted in the center comes out with a few moist crumbs attached. If the toothpick comes out clean, the cake is over baked. Cool the cake completely in the pan on a wire rack. Dust with confectioners' sugar and serve right out of the pan.

Patty’s Cake with Espresso-Caramel Sauce 7 (1-ounce) squares unsweetened cooking chocolate ¾ cup butter 1½ cups strong coffee ¼ cup bourbon 2 eggs 1 teaspoon vanilla 2 cups cake flour 1½ cups sugar 1 teaspoon baking soda ¼ teaspoon salt Grease and flour two 8½ by 4½-inch loaf pans. Put the chocolate, butter, and coffee in a heavy saucepan with a 4½-quart capacity. Place over low heat, stirring constantly, till chocolate is melted, then stir vigorously till mixture is smooth and thoroughly blended. Set aside to cool for at least 10 minutes. Beat in bourbon, eggs, and vanilla. Sift dry ingredients together and beat into the chocolate mixture till well blended. Divide batter between prepared pans and bake in a 275°F oven 45 to 55 minutes, or until a wooden skewer inserted in the center comes out clean. Cool in pans for 15 minutes, then turn out onto racks to cool completely. Serve with whipped cream, crème fraîche, or Espresso-Caramel Sauce. ESPRESSO-CARAMEL SAUCE 1 cup sugar ⅓ cup water ½ cup heavy (whipping) cream 3 tablespoons espresso Whisk sugar into water and pour into heavy-bottomed saucepan—preferably one with a white or light-colored interior, so you can keep an eye on the color change of the caramel. Stir over medium heat until sugar is completely dissolved, about 1 minute. Increase heat to high and bring to a boil. Do not stir, but wash down sides of pan frequently with a clean brush dipped in water. Meanwhile, heat cream to a simmer in another pan. When sugar begins to caramelize and turn golden around edges of pan, lift pan very carefully and gently swirl mixture to ensure even caramelization. Boil until syrup is a beautiful, deep amber—3 to 4 minutes. Remove from heat and set pan in sink. Slowly pour in hot cream, whisking to combine. Mixture will bubble up and may splatter. You may want to wear glasses to protect your eyes. Stir in espresso and blend until smooth. If mixture starts to harden, return to low heat and whisk until dissolved. While sauce is still warm, strain through fine-mesh strainer. Makes about 1 cup.

Pull-Apart Bacon Bread 1 lb. bacon 1 t. oil 3/4 c. green pepper, diced 3/4 c. onion, diced 3 7-1/2 oz. tubes refrigerated buttermilk biscuits 1/4 c. butter, melted 1 c. shredded Cheddar cheese In a skillet over medium-high heat, cook bacon until crisp. Remove bacon to a paper towel, reserving a small amount of drippings in skillet; crumble bacon and set aside. In reserved drippings, sauté green pepper and onion until tender. Remove from heat; set aside. Slice biscuits into quarters; place in a bowl. Add bacon, pepper mixture, butter and cheese; toss until mixed. Transfer mixture to a greased 10" tube pan. Bake at 350 degrees for 30 minutes, or until golden. Invert onto a serving platter; serve warm.

After they left, Lena threw the dead bolt and hooked the chain. Then she walked over to him, looking as if she was deciding where to kick him and exactly how hard. He tried for a little humor. Holding out the bag of doughnuts, he smiled up at her. “A cruller for your thoughts.” She shot him a look of pure disgust, but took the bag and resumed her seat on the bed. “Deep-fried sugar and grease, no matter how tasty, do not make up for bad behavior.” He waved his napkin like a white flag. “What will it take?

Prepare a bundt pan by greasing and then sprinkle the pecans in the bottom of the pan. Cut the bread in half and then each half into 8 pieces. Roll the 16 pieces into balls, and place in the pan on top of the pecans. In a bowl, mix the brown sugar and melted butter and set aside. Sprinkle the pudding over the rolls and then cinnamon. Pour the butter mixture over the rolls. Cover the rolls with plastic wrap and refrigerate for 6 hours. Preheat oven to 350 degrees Fahrenheit. Remove the wrap from the pan, bake rolls for 25 to 30 minutes or until golden brown. Makes 16 rolls.                               Apple Raisin Bread Pudding   Ingredients 6 eggs 1 cup milk 1/2 cup heavy cream 1 tablespoon vanilla extract 1 tsp ground nutmeg 16 ounce loaf cinnamon bread with raisins, cut into 1-inch cubes 2 sliced apples  1 cup brown sugar 1 tsp ground cinnamon 1/4 cup melted butter 1 diced apple  

She wandered through the crowded feast hall, listening as wine greased tongues and dimmed minds. Her uncle Dalinar was in the full swing of it, rising from the high table to shout for the Parshendi to bring out their drummers. Jasnah’s brother, Elhokar, hurried to shush their uncle—though the Alethi politely ignored Dalinar’s outburst. All save Elhokar’s wife, Aesudan, who snickered primly behind a handkerchief. Jasnah

3 cups flour 2 cups sugar 1 teaspoon baking soda 1 teaspoon table salt 1 teaspoon ground cinnamon bananas (about 3) 2 cups diced overripe bananas 3 beaten eggs 1 cup chopped toasted pecans 1 cup vegetable oil 2 tablespoons honey 1 (8-oz.) can crushed pineapple, drained Preheat oven to 350°. Sift together first 5 ingredients in a large bowl; add the remainder of the ingredients, stirring just until dry ingredients are moistened. Pour batter into 4 greased and floured 9-inch square or round cake pans. Bake for 20 to 25 minutes or until a toothpick inserted in center comes out clean. Cool in pans on wire racks for about 10 minutes; then remove from pans and place the cakes on wire racks, to cool completely. Browned Butter Frosting 1 cup butter 1 lb. powdered sugar ¼ cup milk 1 tablespoon honey Melt butter in a heavy saucepan over medium heat, stirring constantly for 8 to 10 minutes or until butter begins to turn golden-brown. Remove pan immediately from heat, and pour butter into a small bowl. Chill for an hour or until butter begins to solidify. Beat butter with an electric mixer until fluffy, and add sugar alternately with milk. Stir in the honey. Frost the cake and sprinkle with pecans. Chill for at least 1 hour before serving to make it easier to cut and serve.

morning he couldn’t dwell on waffles and fudge, famous or not. He was far too occupied with thoughts of April and the slimy figure of Jack Leeper. The Boones were seated at a small table in the crowded diner. The air was thick with bacon grease and strong coffee, and the hot topic, as Theo realized not long after he sat down, was the abduction of April Finnemore. To their right, four uniformed policemen talked loudly about the possibility that Leeper was close by. To their left, a table of gray-haired men spoke with great authority on several subjects, but seemed particularly interested in the “kidnapping,” as it was sometimes referred to. The menu promoted the myth that Gertrude’s was indeed the home of “World-Famous Pecan Waffles.” In silent protest against false advertising, Theo ordered scrambled eggs and sausage.

Ice Cream Bread Recipe From Agnes Seiwell     Prep time: 5 minutes.   Ingredients:   1 pint (2 cups) ice cream, softened. Flavor: your choice. 1 ½ cups self-rising flour. Stir together ice cream and flour just enough so that flour is thoroughly moistened. Spoon batter into a greased and floured 8x4 inch loaf pan. Bake at 350 for 40 to 45 minutes or until a wooden toothpick

Ice Cream Bread Recipe From Agnes Seiwell Prep time: 5 minutes. Ingredients: 1 pint (2 cups) ice cream,  softened. Flavor: your choice. 1 ½ cups self-rising flour. Stir together ice cream  and flour just enough so that flour is thoroughly moistened. Spoon  batter  into a greased  and floured 8x4 inch loaf pan. Bake at 350 for 40 to 45 minutes or until a wooden toothpick inserted in center of bread  comes out clean. Remove from pan and cool on a wire rack. This two-ingredient bread  is great any time of day. It can be served as a dessert topped with some whipped cream  and chocolate or other flavored sauce, or toasted  and used as a side dish to a meal.

Thomasplitzchen Buns Mom always said these could make your enemies your friends or your friends your enemies. I put on five pounds every St. Thomas Day because of them, so I’d say they’re my friendly enemies. Too good to eat just one. 2 cups all-purpose flour ½ teaspoon salt ½ cup butter ½ cup sugar or brown sugar 2 teaspoons baking powder ½ cup milk Filling 3 teaspoons melted butter 1 cup currants, raisins, cranberries, or whatever small, dried fruit you have on hand ¼ cup sugar Icing 3 tablespoons melted butter Few drops vanilla extract 2 cups powdered sugar Mix up all the ingredients for the buns. Get a rolling pin and press out the dough to one-eighth-inch thick on a floured board. Mix together the filling: butter, dried fruit, and sugar. Spread it on the dough. Roll it up like a fat sausage, and make one-inch slices. Put them pinwheel side up on a greased cookie sheet and bake off in a pre-heated 350°F oven until barely suntanned on top. For me, that’s about 12 minutes on a hot day and 15 on a cold one. To make the icing, mix together butter, vanilla extract, and powdered sugar. When the buns are out of the oven, give them a good sugar smothering and let cool.

Brötchen There’s nothing more German than this recipe. A staple for all true Schmidt bakers. These are best hot out of the oven with butter or cherry jam. That’s the way Mom did it. Here, I’ll give you Oma’s cherry jam recipe too. 2½ to 3 cups all-purpose flour 1 packet active dry yeast (rapid) 1 teaspoon sugar 1 cup warm water 1 tablespoon oil 1 teaspoon salt 1 egg white Put 2½ cups flour into a large bowl and make a well in the middle. Pour yeast, sugar, and two tablespoons of warm water (the water comes from the 1 cup) into the well. Mix yeast, sugar, and water in the well, but don’t mix in the flour yet. Cover the bowl with a cloth and set it in a warm place for 15 minutes until it proofs. Add the rest of the water and oil, and beat in the salt and flour good. Turn out the dough on a floured wooden board, and knead. Add the remaining ½ cup flour as needed to make it smooth. Put dough in a greased bowl, cover, and let it rise until it doubles in size. About an hour in that same warm spot. Punch down, then split it into 12 pieces. Shape into rolls and place 3 inches apart on a greased and floured baking tray. Cover and let rise one more time until they double again. Cut a cross on top of each. Beat egg white and 1 teaspoon water with a fork until frothy and brush the rolls. (Oh, I forgot—should have preheated the oven to 450°F already.) Then you bake for 15 to 20 minutes until the tops are golden.

Wheat Blueberry Muffins   Ingredients required   1 1/2 cups flour (whole wheat) 1 pint blueberries (fresh) 1 egg 1/2 cup apple sauce (unsweetened) 1/3 cup fresh milk 1/3 cup oil (vegetable oil) 3/4 cup white sugar 2 tsp baking powder ½ tsp salt   Process   Take a large bowl and add flour, salt, sugar and baking powder; whip them so that a smooth mixture is ready. Meanwhile preheat the oven to 400°F. Take 12 muffin cups and grease them. In another bowl, whisk together egg, applesauce, milk and vegetable oil till everything blends together properly. Now it's time to add the blueberries; stir them lightly. Fill 2/3 of the muffin cups with this batter. Place these cups in the preheated oven and wait for 20 min. The muffins will then turn golden brown.

MOM’S SOUR CREAM COFFEE CAKE This recipe is another classic from my mom’s kitchen. She liked to make this yummy cake to take to someone who needed their spirits lifted or just to have as a treat. It’s an all-time favorite with my family, too, and, when it’s my turn to host fellowship hour at church, it’s always part of my repertoire!   Ingredients for Cake 1 cup sugar ¼ pound butter (softened) 1 cup sour cream 1 teaspoon vanilla 2 eggs 2 cups flour (sifted) 1 teaspoon baking powder 1 teaspoon baking soda Pinch salt   Ingredients for Topping ½ cup chopped walnuts ½ cup sugar 1 teaspoon cinnamon   Directions Mix topping ingredients together. Set aside. Preheat oven to 350 degrees Fahrenheit. Grease and flour angel-food cake pan. Cream together butter and sugar with electric mixer. Add eggs and sour cream and beat until smooth. Sift together remaining dry ingredients in a separate bowl and blend into mixture. Batter will be thick. Spread half the batter into the angel-food cake pan and sprinkle with half of the sugar, cinnamon, and nut topping. Spread remaining batter on top and sprinkle remaining sugar, cinnamon, and nut mixture. (I gently press down the topping with the back of a spoon.) Bake for 40 minutes or until toothpick comes out clean. Let cool and remove from pan. Enjoy anytime with a hot cup o’ coffee or tea or a big glass of milk!

Maintenance - Preventing Crashes and Loss   The Phantom 3 is a very reliable quadcopter - especially when compared to earlier models. The dual GPS system as well as improvements in the accessibility of the Failsafe system help increase the chances of your Phantoms survival.   Operator Error is responsible for many crashes, “flyaways” and other losses. Here is a list of the major items to confirm before you take flight. 1.Make sure your battery is fully charged and give the pins and spade connectors on the Phantom a visual inspection for corrosion. Clean if needed and apply conductive grease or gold contact cleaner (De-Oxit is one well known brand). 2.Make certain that your flying area is not near power lines or dense housing where the radio frequencies may cause the Phantom to become confused. Flying in urban areas, caves or deep canyons may be problematic is you desire to use the GPS mode. 3.Make certain that your compass was recently calibrated - it’s a good idea to redo this every couple

medium spaghetti squash (about 2½ pounds) 4 tablespoons butter, ghee, or coconut oil, divided 2 cloves garlic, minced 1 medium carrot, diced 2 stalks celery, diced ½ medium yellow onion, minced 1 small red bell pepper, diced 1 pound ground chicken 1 teaspoon garlic powder 1 teaspoon fine sea salt ¼ teaspoon black pepper 1 cup hot sauce (I prefer Tessemae’s or Frank’s RedHot) ¼ cup Super Simple Mayonnaise (see here) or store-bought mayo (I use Sir Kensington’s or Primal Kitchen Foods) 3 large eggs, whisked chopped scallions, for garnish sliced avocado, for garnish Preheat the oven to 400°F. Cut the spaghetti squash in half lengthwise. Place the squash cut side down on a baking sheet and bake for 30 to 35 minutes or until the skin gives when you press your finger to it. Remove the squash from the oven and reduce the oven temperature to 350°F. Grease a Dutch oven or an 8-inch square glass baking dish with 2 tablespoons of the butter. Let the squash cool for 5 minutes, remove the seeds, and then use a fork to remove the threads and place them in the greased baking dish. In a large sauté pan over medium heat, melt the remaining 2 tablespoons of butter. Add the garlic, carrot, celery, onion, and bell pepper and cook for about 10 minutes, until the onion is translucent. Add the ground chicken, garlic powder, salt, and pepper and cook, using a wooden spatula to break up the chicken into small pieces, until the chicken is no longer pink, about 8 minutes. Remove the pan from the heat, then add the hot sauce and mayo and mix well to combine. Add the chicken mixture to the baking dish and mix well with the spaghetti squash threads. Add the whisked eggs and mix everything together until you can no longer see the eggs. Bake for 1 hour or until the top forms a slight crust that doesn’t give when you press it in the middle. Let rest for 5 minutes before serving. Garnish with chopped scallion and avocado slices.

gâteau au yaourt (Yogurt Cake) 2 six-ounce containers plain whole-milk (not reduced-fat) yogurt. Use the empty containers to measure the other ingredients 2 eggs 2 containers sugar (or just one, depending on how sweet you like it) 1 teaspoon vanilla Just under 1 container vegetable oil 4 containers flour 1 1⁄2 teaspoons baking powder Crème fraîche (optional) Preheat oven to 375oF. Use vegetable oil to grease a 9-inch round cake pan or a loaf pan. Gently combine the yogurt, eggs, sugar, vanilla, and oil. In a separate bowl, mix the flour and baking powder. Add the dry ingredients to the wet ingredients; mix gently until ingredients are just combined (don’t overmix). You can add 2 containers frozen berries, a container of chocolate chips, or any flavoring you like. Bake for 35 minutes, then five minutes more if the cake doesn’t pass the knife test. It should be almost crispy on the outside, but springy on the inside. Let it cool. The cake is delicious served with tea and a dollop of crème fraîche.

I adore macaroni and cheese. Whenever I see it on a menu at a restaurant, I have to order it. I’ve had (and consequently made) fried mac and cheese balls, lobster mac and cheese, truffle mac and cheese, quattro formaggi mac and cheese, and Kraft mac and cheese. Now, don’t get me wrong—all of the fancy macaroni and cheese dishes have been delectable and enjoyable, but at home, I like a simple, delicious mac and cheese. So here’s my recipe. This dish is best when served during a game or movie night with family and friends. Serves 8 to 10 8 ounces (225 g) elbow macaroni 1½ cups Velveeta cheese (about 7 ounces/190g), cut into ½-inch cubes 2 tablespoons plus 1 teaspoon all-purpose flour 1½ teaspoons kosher salt 1½ teaspoons dry mustard ¼ teaspoon freshly ground black pepper ¼ teaspoon ground nutmeg ⅛ teaspoon cayenne pepper ⅔ cup (165 ml) sour cream 2 large eggs, lightly beaten 1½ cups (360 ml) half-and-half 1½ cups (360 ml) heavy cream ⅓ cup (55 g) grated onion 1 teaspoon Worcestershire sauce 2 cups grated sharp Cheddar cheese (about 8 ounces/230g) • Preheat the oven to 350°F (175°C). Grease a 9-by-13-inch (23-by-33-cm) baking dish. Bring a 4-quart (3.8-L) saucepan of salted water to a boil. Add the pasta and cook it halfway through, about 3 minutes. Drain the pasta and transfer it to the baking dish. Stir in the cubed Velveeta. • Combine the flour, salt, mustard, black pepper, nutmeg, and cayenne in a large mixing bowl. Add the sour cream and eggs and whisk until smooth. Whisk in the half-and-half, cream, onion, Worcestershire sauce, and a sprinkle of black pepper. Pour the egg mixture over the pasta mixture in the prepared baking dish and stir to combine. Sprinkle the Cheddar cheese evenly over the surface. Bake until the pasta mixture is set around the edges but still a bit loose in the center, about 30 minutes. Let it cool for 10 minutes before serving.

Cherry Cream Cheese Surprise Recipe   Ingredients: From Scratch Pie Crust: (8 or 9 inch pie crust) 1/3 cup plus 1 tablespoon shortening (Crisco) OR 1/3 cup lard 1 cup all-purpose flour ½ teaspoon salt 2 to 3 tablespoons cold water Steps: Cut shortening into flour and salt until particles are the size of small peas.  Sprinkle in water, 1 tablespoon at a time, tossing with a fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 tablespoons water can be added, if needed.) Gather pastry into a ball.  Flatten the ball on a lightly floured cloth-covered board. (A hard, floured surface will also work.) Roll pastry 2 inches larger than inverted pie plate using floured rolling pin.  (Note: I use a lightly floured spatula to loosen the piecrust from the surface.) Fold pastry into quarters, unfold and ease into lightly greased pie plate, pressing firmly against bottom and sides of plate.  Trim overhang excess and then press fork tines along rim of pie plate.  Cream Cheese Layer: 8 ounces whipped cream cheese ½ cup white sugar ½ tsp. vanilla extract Mix ingredients and spread on the bottom and sides of the piecrust. Mix 1 tablespoon brown sugar and ½ teaspoon cinnamon together and sprinkle over top of cream cheese mixture.   PREHEAT OVEN TO 375 DEGREES. Cherry Pie Filling: 4 cups fresh or frozen cherries, thawed (if frozen, make sure to drain juice after thawing) ¾ cup sugar 3 tbsp cornstarch or Mix ingredients and pour on top of cream cheese/brown sugar and cinnamon mixture. Topping: 2/3 cup packed brown sugar ½ cup all-purpose flour ½ cup oats ¾ teaspoon ground cinnamon ¾ teaspoon ground nutmeg ½ cup margarine or butter, softened Mix ingredients and sprinkle over top of cherry mixture.   Bake 30 minutes at 375 degrees.  *For a quicker, easier version, substitute with a refrigerated (ready-to-bake) pie crust and 2 cans of cherry pie filling. *Serve warm with ice cream…or eat a piece for breakfast with a fresh cup of coffee .

Mystery Cookies Preheat oven to 350 degrees F., with rack in middle position. ½ cup melted butter (1 stick) 3½ cups white sugar 2 beaten eggs (just whip them up with a fork) 1 can condensed tomato soup (the regular plain kind, not “Cream Of Tomato” or “Tomato with Basil” or anything else fancy—I use Campbell’s) 2 teaspoons cinnamon 2 teaspoons nutmeg (if you grind your own, use 1 teaspoon instead of 2) 2 teaspoons baking soda 2 teaspoons salt 2 cups raisins (either golden or regular) 2 cups chopped walnuts (measure after you chop them) 4½ cups flour (no need to sift) Microwave the butter in your mixing bowl to melt it. Add the sugar, let it cool a bit, and mix in the beaten eggs. Open a can of condensed tomato soup, add that to your mixing bowl, and then mix it all up. Stir in the cinnamon, nutmeg, baking soda, and salt. Then add the raisins and the walnuts, and stir. Measure the flour and add it in one-cup increments, mixing after each addition.   Let the dough sit for ten minutes or so. Drop the dough by teaspoons onto a greased or Pammed cookie sheet, 12 to a standard sheet. (If the dough is too sticky to scoop, you can chill it for a few minutes, or dip your teaspoon into a glass of cold water.)   Bake at 350 degrees F. for 10 to 12 minutes or until the cookies are golden brown on top. Let them sit on the cookie sheet for a minute or two (no longer or they’ll stick) , and then transfer them to a wire rack for complete cooling.   A batch of Mystery Cookies yields about 10 dozen. (I know that’s a lot, but they’ll be gone before you know it.) They’re soft and chewy and a real favorite.

It is a vicious circle: blacks are imprisoned disproportionately and so blackness and transgression get yoked together in the imaginary of the U.S. racist collective mind. This generates an ideology that often greases the structural machinery that turns many more blacks into the U.S. prison house. The darkened “prison nation” is an institution of terror for the racially subordinate populations; but in addition, as racialized, it then becomes an institutional symbol in the wider society. The

Fluffy Pancakes Makes: 12 pancakes Ingredients: ●           3/4 cup blanched almond flour ●           1/4 cup coconut flour ●           1/4 Tbsp baking soda ●           1/2 tsp cream of tartar ●           1/8 tsp sea salt ●           Palm shortening ●           3 large eggs ●           1/2 cup almond milk or full fat coconut milk ●           1/8 cup coconut oil ●           1/8 cup honey or coconut crystals ●           1/2 tsp vanilla extract   Instructions: Combine together the flours, baking soda, cream of tartar, and sea salt in a bowl. In another bowl, beat the eggs, then whisk in the milk, flour mixture, oil, honey or coconut crystals, and vanilla extract. Blend until smooth. Place a cast iron skillet or griddle over medium flame and grease with palm shortening. Pour 1/4 cup of batter into the hot skillet and cook for a minute on one side, or until bubbles start to form. Turn over and cook for another minute. Cook all pancakes, then serve with honey or grade B maple syrup.

2½ cups crushed graham cracker crumbs 1 cup melted Grade A butter 1 cup peanut butter 2½ cups powdered sugar 1 cup milk chocolate chips with 1 teaspoon Grade A butter Mix together the graham cracker crumbs, melted butter, peanut butter, and sugar. Pat into a greased 9-by-13-inch pan. Melt the chips and butter and spread them on top of the bars. Set in the refrigerator until firm. Cut into bars.  •

Recipe Hello from Honey Hollow! Lottie here! I hope you’re in the mood for something devilishly delicious. My famous, or rather infamous devil’s food cake is well—to die for. If you have a serious hankering for chocolate, you will not regret this. But be warned, your entire home will hold the scent of warm, tempting chocolate. It is rather hard to resist. Happy baking! From the kitchen of the Cutie Pie Bakery and Cakery Devil’s Food Cake 1½ cup of softened butter ¾ cup unsweetened baking coco 2 cups sugar 3 eggs 3 cups sifted all-purpose flour ¼ tsp salt 1 ½ tsp baking soda ¾ cup milk 1 cup hot water 1 tsp white distilled vinegar 1 tablespoon vanilla extract Instructions Preheat oven 350° Grease and dust with coco powder or flour, two 9 inch round pans or a 9x13 pan. *I prefer to use a stand mixer. Although mixing by hand works well, too. Mix and cream together coco, sugar, butter, milk and eggs. Slowly mix in one cup of hot water. Add flour, salt, baking soda, vinegar and vanilla extract. Pour into two pans evenly, or a single prepared pan. Bake at 350° for 30 minutes or until a toothpick inserted into the middle, comes out clean. Cutie Pie Bakery and Cakery’s Go-to Chocolate Frosting Recipe 6 tablespoons softened butter ¾ cup unsweetened baking coco Pinch of salt 3 tablespoons hot water 1 ¾ cup of powdered sugar In a mixing bowl, cream butter, coco, salt, and water. Stir until it reaches a smooth finish. Slowly add in powdered sugar. Make sure it reaches your desired consistency. If it’s too thick, add a touch more water. If it’s too thin, add in a touch more powdered sugar. Frost your cooled devil’s food cake and enjoy!

Ain’t no refunds up in here,” she said. “The hell you think this is, Walmart? You bought it, you eat it.” Another customer complained that the mac and cheese was too greasy. “Cheese is grease,” she said, like he was a moron. “The macaroni don’t do nothin’ but hold the grease—what? Yeah, you write a bad review and see if I don’t come lookin’ for your ass.” Which the guy quoted word for word on Yelp.

Amma’s Cola Cake Ingredients Cake: 2 cups flour 2 cups sugar ½ pound (2 sticks) butter 3 tablespoons baking cocoa 1 cup Coca-Cola ½ cup buttermilk 1 teaspoon baking soda 1 teaspoon pure vanilla extract 1½ cups mini marshmallows 2 eggs Icing: ¼ pound (1 stick) butter 3 tablespoons baking cocoa 6 tablespoons Coca-Cola 4 cups confectioners’ sugar 1 teaspoon pure vanilla extract 1 cup chopped pecans Directions Cake: 1. Preheat the oven to 325 degrees F. 2. In a mixing bowl, sift together the flour and sugar. Set it aside. 3. Melt the butter in a saucepan. Stir in the cocoa and Coca-Cola, and bring to a boil. Remove from heat. 4. Pour the liquid mixture over the flour and sugar. Add the buttermilk, baking soda, vanilla, marshmallows, and eggs. Stir well. 5. Pour the mixture into a greased 9 x 13-inch pan. Bake for 30 minutes. Remove from oven and ice while hot. Icing: 6. Melt the butter. Stir in the cocoa and Coca-Cola. Remove from heat. 7. Add the confectioners’ sugar, vanilla, and pecans. Stir well. 8. Pour icing over hot

This! That powerful intensely rich flavor is the true greatness of A5 beef!" "And this cut was roasted taking into consideration the angle of the heat! Heating a cut of meat perpendicularly to its grain ensures the meat will heat evenly and that the greatest amount of juice will be produced. First class chefs always read the meat's grain when they cook it!" "Don't forget the rice hiding under the beef petals! Steamed in butter and beef's own grease, this garlic rice is exquisite!

Gruyère and Black Pepper Popovers This recipe was inspired by Jodi Elliott, a former co-owner and chef of Foreign & Domestic Food and Drink and the owner of Bribery Bakery, both in Austin, Texas. Butter for greasing the popover pans or muffin tins 2 cups whole milk 4 large eggs 1½ teaspoons salt ½ teaspoon freshly ground black pepper 2 cups all-purpose flour Nonstick cooking spray ¾ cup Gruyère cheese (5 ounces), cut into small cubes, plus grated Gruyère cheese for garnishing (optional) 1. Place the oven rack in the bottom third of the oven and preheat the oven to 450°F. 2. Prepare the popover pans or muffin tins (with enough wells to make 16 popovers) by placing a dot of butter in the bottom of each of the 16 wells. Heat the pans or tins in the oven while you make the popover batter. 3. Warm the milk in a small saucepan over medium heat. It should be hot, but do not bring it to a boil. Remove from the heat. 4. In a large bowl, whisk the eggs with the salt and black pepper until smooth. Stir in the reserved warm milk. 5. Add the flour to the egg mixture and combine. The batter should have the consistency of cream. A few lumps are okay! 6. Remove the popover pans or muffin tins from the oven. Spray the 16 wells generously with nonstick cooking spray. Pour about ⅓ cup of the batter into each well. Place several cubes of cheese on top of the batter in each well. 7. Reduce the oven temperature to 350°F. Bake the popovers until the tops puff up and are golden brown, about 40 minutes. Remember not to open the oven door while baking. You don’t want the popovers to collapse! 8. Remove the popovers from the oven and turn them onto a wire cooling rack right away to preserve their crispy edges. Using a sharp knife, pierce the base of each popover to release the steam. Sprinkle grated Gruyère over the finished popovers, if desired, and serve immediately. Makes 16 popovers

Prep time: 8 hours. Cook time: 3 minutes a batch. Makes 18 raised donuts. Hint: Make the dough the night before and let it rise in the fridge overnight. Ingredients: 1 cup plus 2 tablespoons of whole milk, warmed to 105 degrees ¼ cup sugar One package active dry yeast (2½ teaspoons) 10 tablespoons butter (1¼ sticks), melted 2 eggs, lightly beaten 4 cups all-purpose flour ¼ teaspoon salt Oil for frying (using a neutral flavored oil will get better results, like corn, safflower, peanut, or canola) Directions: Warm the milk in a small saucepan until it reaches 105 degrees, or is warm to the touch. Stir in sugar. Next, add the yeast and stir until dissolved. Let yeast mixture sit for 5 minutes until the yeast starts to bubble on the surface. Pour into the bowl of mixer. Add melted butter and beaten eggs. Using the paddle attachment, beat ingredients together. With mixer on slow, add the flour and salt, stirring until the dough comes together. Mix for five more minutes to activate the yeast. Turn sticky dough into a lightly oiled bowl and turn once to coat both sides. Cover with plastic wrap and place in the refrigerator for at least 8 hours. Remove dough from the fridge and turn out onto a lightly floured surface. Roll dough out until it is ½-inch thick. Using a 3-inch donut cutter, cut out the donuts. Line baking sheets with parchment paper. Lightly spray the parchment paper with oil to keep donuts from sticking. Place donuts and holes on parchment paper, cover, and let rise in a warm place until doubled in size, about one hour. Donuts will be very light and delicate. Line a baking sheet with paper towels. This is where the fried donuts will go immediately after the fryer to absorb the excess grease. Keep plenty of paper towels on hand for replacements! To fry the donuts: Using a deep pot, Dutch oven, or home fryer, heat two to three inches of oil to 375 degrees. Use a thermometer to hit the right temperature. Carefully add the donuts to the hot oil in small batches, usually three at a time. Once donuts reach a nice golden brown (about 1½ minutes), turn over and cook the other side. I use chopsticks for this part, but you can use a slotted spoon. When donuts are a beautiful light brown, remove from fryer and place on paper towels. Cool slightly, then dip in your favorite donut glaze. *See Donut Glazes below.

Dough 4 egg yolks 2/3 cup white sugar 1 stick of butter (1/2 cup) 1/3 cup of sour cream 1 1/2 cup flour 1 tsp baking powder 1 pinch of salt 1 Tbsp vanilla extract Zest of 1 lemon Filling 3-4 large Granny Smith or other baking apples 1 tsp of cinnamon 1 pinch of flour Meringue: 4 egg whites 2/3 cup white sugar Equipment a mixer springform pan Preheat oven to 350 degrees. Grease a springform pan. I used 2 6-inch ones, because smaller cakes are easier to store, but one 9 or 10 inch springform pan would work as well. Separate egg yolks from egg whites. Refrigerate egg whites. Grate zest from 1 lemon. Peel apples, slice them into 1/2 inch thick slices, add cinnamon and flour. Mix thoroughly. If the apples are on the sweeter side, add a bit of lemon juice. Set aside. Cream 2/3 cups sugar with room temperature butter with a hand mixer. Add egg yolks one by one, mix thoroughly. Add sour cream, vanilla, and lemon zest. Mix. In a separate bowl combine flour, baking powder, and salt. Mix. Add to the wet ingredients and pour into the springform pan. Layer the apples on top. Bake for 30 minutes. After 30 minutes, removed the pan from the oven. Whip egg whites until stiff peaks form. Add sugar a little at a time and continue whipping until meringue forms and the entire 2/3 cup of sugar is gone. Layer meringue on top of the apples. Bake for additional 20 minutes. Meringue should be blush and pretty. Remove from oven and let cool to room temperature. Gently run a knife along the edge of the pan just like Dina did, to cut meringue, otherwise when you release the pan, half of it will come off. Release the pan and lift straight up. Enjoy with tea or your favorite beverage. ALSO BY ILONA ANDREWS Kate Daniels World BLOOD HEIR Kate Daniels Series MAGIC BITES MAGIC BLEEDS MAGIC BURNS MAGIC

Aloha Quick Bread "My family’s favorite recipe." Serving: 1 loaf. | Prep: 15m | Ready in: 01h35m Ingredients • 1/2 cup butter, softened • 1 cup sugar • 2 large eggs • 1 cup mashed ripe bananas (about 2 medium) • 1/4 cup whole milk • 1 tbsp. grated orange zest • 1 tsp. vanilla extract • 1/2 tsp. almond extract • 2 cups all-purpose flour • 1 tsp. baking soda • 1/2 tsp. salt • 1 cup sweetened shredded coconut • 1/2 cup chopped nuts • 1/2 cup crushed pineapple, drained Direction • Preheat an oven to 350°F. Cream sugar and butter in bowl. One by one, add eggs, beating well after every addition; beat extracts, orange zest, milk and banana in. • Mix salt, baking soda and flour; add to the creamed mixture till just moist. Fold pineapple, nuts and coconut in. Remove to a 9x5-in. greased loaf pan. • Bake till an inserted toothpick in middle exits clean for 1 hour 20 minutes; before transferring from pan onto wire rack, cool for 10 minutes. Nutrition Information

We had driven miles to find the world's creamiest cheesecake and the world's largest pistachio nut and the world's sweetest corn on the cob. We had spent hours in blind taste testings of kosher hot dogs and double chocolate chip ice cream. When Julie went home to Fort Worth, she flew back with spareribs from Angelo's Beef Bar-B-Q, and when I went to New York, I flew back with smoked butterfish from Russ and Daughters. Once, in New Orleans, we all went to Mosca's for dinner, and we ate marinated crab, baked oysters, barbecued shrimp, spaghetti bordelaise, chicken with garlic, sausage with potatoes, and on the way back to town, a dozen oysters each at the Acme and beignets and coffee with chicory on the wharf. Then Arthur said, "Let's go to Chez Helene for the bread pudding," and we did, and we each had two. The owner of Chez Helene gave us the bread pudding recipe when we left, and I'm going to throw it in because it's the best bread pudding recipe I've ever eaten. It tastes like caramelized mush. Cream 2 cups sugar with 2 sticks butter. Then add 2 1/2 cups milk, one 13-ounce can evaporated milk, 2 tablespoons nutmeg, 2 tablespoons vanilla, a loaf of wet bread in chunks and pieces (any bread will do, the worse the better) and 1 cup raisins. Stir to mix. Pour into a deep greased casserole and bake at 350* for 2 hours, stirring after the first hour. Serve warm with hard sauce.

Halia’s Macaroni and Cheese Ingredients 1 pound large elbow macaroni 8 slices of bacon 1 garlic clove, minced 3 tablespoons all-purpose flour 3 cups whole milk 1 cup half-and-half 1 teaspoon hot pepper sauce ½ teaspoon salt ½ teaspoon black pepper 4 cups sharp cheddar cheese (grated) 1 pound softened cream cheese 1 cup panko (Japanese) bread crumbs 3 tablespoons melted butter • Preheat oven to 375 degrees Fahrenheit. • Boil pasta with a pinch of salt for 7 minutes, or according to package directions. Drain. Set aside. • Fry bacon in a large frying pan until crispy. Remove bacon from pan, blot with paper towels, and chop into thin strips. Set aside. • Add three tablespoons bacon grease to large saucepan. Add minced garlic and sauté over medium heat for 1 minute. Slowly add flour while constantly stirring mixture until a roux or paste forms. • Add milk, half-and-half, hot sauce, salt, and pepper. Continue stirring until sauce thickens (8–10 minutes). • Remove pan from heat and drain sauce through sieve (to remove any lumps) into large glass or metal bowl. Add cheddar and cream cheese. Stir until sauce is smooth. • Add cooked pasta and blend. Transfer to well-greased 13-by-9-inch baking dish. • Mix bread crumbs with butter and chopped bacon and sprinkle over macaroni and cheese. • Bake until bread crumbs are crispy, about 30 minutes. Eight Servings

RUTH’S CASHEW CHRISTMAS COOKIES ½ cup butter 1 cup brown sugar, firmly packed 1 egg ½ teaspoon real vanilla 1/3 cup dairy sour cream ¾ teaspoon baking powder ¾ teaspoon baking soda ¼ teaspoon salt 2 cups sifted flour 1 – ¾ cups whole or halves cashew nuts, salted Preheat oven to 400 degrees Fahrenheit. Cream butter and sugar until light and fluffy. Beat in egg and vanilla. Add sifted dry ingredients alternately with sour cream. Carefully fold in nuts. Drops by teaspoonful onto greased cookie sheet. Bake 10 minutes at 400 degrees. Cool and frost with butter frosting. Top each cookie with a cashew nut. Golden Butter Frosting: ½ cup butter 3 Tablespoons liquid coffee creamer or evaporated milk ¼ teaspoons real vanilla 2 cups sifted confectioners (powdered) sugar

6 large eggs 1/4 cup chopped fresh basil leaves 1/2 cup crumbled goat cheese 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1 tablespoon olive oil 2 cups sliced baby bella mushrooms 1 small yellow onion, peeled and diced 1 cup water 1 In a medium bowl, whisk together eggs, basil, goat cheese, salt, and pepper. Set aside. 2 Press the Sauté button on the Instant Pot®. Heat oil 30 seconds and stir-fry mushrooms and onions 5 minutes until onions are translucent. 3 Transfer cooked mushroom mixture to a 7-cup glass bowl greased with either oil or cooking spray and set aside to cool 5 minutes. Pour

3 cups flour 2 cups sugar 1 teaspoon baking soda 1 teaspoon table salt 1 teaspoon ground cinnamon bananas (about 3) 2 cups diced overripe bananas 3 beaten eggs 1 cup chopped toasted pecans 1 cup vegetable oil 2 tablespoons honey 1 (8-oz.) can crushed pineapple, undrained Preheat oven to 350°. Sift together first 5 ingredients in a large bowl; add the remainder of the ingredients, stirring just until dry ingredients are moistened. Pour batter into 4 greased and floured 9-inch square or round cake pans. Bake for 20 to 25 minutes or until a toothpick inserted in center comes out clean. Cool in pans on wire racks for about 10 minutes; then remove from pans and place the cakes on wire racks, to cool completely. BROWNED BUTTER FROSTING 1 cup butter 1 lb. powdered sugar ¼ cup milk 1 tablespoon honey Melt butter in a heavy saucepan over medium heat, stirring constantly for 8 to 10 minutes or until butter begins to turn golden-brown. Remove pan immediately from heat, and pour butter into a small bowl. Chill for an hour or until butter begins to solidify. Beat butter with an electric mixer until fluffy, and add sugar alternately with milk. Stir in the honey. Frost the cake and sprinkle with pecans. Chill for at least 1 hour before serving to make it easier to cut and serve. [Source: Adapted from a traditional Southern recipe]

Kai is chomping her way through a fried feast that would daunt a linebacker. French fries topped with crab meat. Yuck, by the way. Not to mention the pork belly chips, a monster burger and deep fried Oreos. This meal should come with a pacemaker, but my girl, barely able to get her little hand all the way around this mammoth burger, is halfway through hers before I’ve even dented mine. “What?” She glances up from her half-empty, grease-laden plate, sauce all around her lips. “You’re not hungry?” “Obviously not as hungry as you are.” I reach over to wipe her mouth with my napkin. “You’re not supposed to tease a lady about how much she eats,” Kai says, mouth full. “It’s impolite.” “Not even when this delicate flower eats me under the table?

Banana Nut Bread Recipe Ingredients 2 eggs 1-1/2 cups sugar ½ cup shortening 1 tsp. vanilla 3 cups flour 2 tsp. baking soda ½ tsp salt 2/3 cup sour milk 3 very ripe bananas ½ cup chopped pecans or walnuts (optional) *Preheat oven to 325 degrees 1. In large bowl, cream together sugar and shortening.  Add eggs and vanilla.  Mix well. 2. In separate bowl, mix flour, baking soda and salt 3. Add dry mixture to the creamed mixture of eggs, sugar and shortening, alternating between that and the sour milk and bananas until all are well mixed. 4. Add nuts, if desired. 5. Pour into two lightly greased bread pans. 6. Bake at 325 degrees for one hour or until toothpick, inserted in center of pan, comes out clean. 7. Cool for 15 minutes or drizzle with optional topping (recipe below) Orange Drizzle (optional) Bake bread as directed above. Let cool for 10 minutes Mix: 1 cup powdered sugar, 3 tbsp. fresh orange juice and 1 tsp grated orange rind. Drizzle evenly over warm bread.

Where his clothes always smelled of cooked meat and grease, and where cadres of drunken teens arrived loudly around eleven until he kicked them out at 2 a.m.

Our bodies sway together like an airtight package of greased flesh—side to side and front to back with the waver of every curve the train takes. 

Clare can be our grease woman," Jack offered. "If we have to deal with a pressure-sensitive floor or lasers in the bunker or the vault, she'll be invaluable. She's very flexible and can get through tight spaces. I've seen her bend---" I choked and spat my drink in Jack's face. It wasn't intentional, but I was also not unhappy his face was in my way. "Dude..." Gage shook his head. "That's not what I meant." Jack dabbed at his face with a napkin. "She's a burglar. She's who people call if they need someone to scale a brick wall, descend from the ceiling via a series of cables, or maneuver around a laser hallway." I had a strong feeling Clare wasn't the type of person to do her flexible twisting and bending in jogging pants and a baggy tee. She would probably put on her whitest Lycra and ask Jack to set up a pretend laser field made out of string so he could watch her practice.

I have lots of ideas if we get hijacked. I've played every Grand Theft Auto game plus the expansion packs." "Those games are dope," Emma said. "I spent an entire winter playing GTA after a bad breakup involving a trucker with a furry fetish. I mean, on a cold winter night, sure, I'd put on the suit, but in summer I'd be sweating buckets and the last thing you want to do when you're trapped in four inches of foam and fur and wearing a giant bear head is build more heat. I was slipping around in that thing like a greased-up sausage. Like, dude, why not ears and a tail, maybe some paws, and do the bear bare." Anil's eyes glazed over. "I have questions." "I'm sure you do," I said.

Bread Two Ways Makes: 16 slices | Prep Time: 15 minutes | Cook Time: 1 hour | Total Time: 1 hour 15 minutes Batch: freeze into serving sizes Cassava Bread Coconut oil or ghee for greasing 6 eggs ½ cup (125 mL) avocado oil ½ cup (125 mL) water 1 tablespoon Histamine Haven Vinegar (p. 93) 2 cups (280 g) cassava flour 2 ½ teaspoons baking powder (gluten, corn, and aluminum free) ½ teaspoon Himalayan or sea salt Almond Bread

Get up. Gather your things. Leave. We’re done here. Take Grease-fingers and Ass-wipe with you. They’re fired too.” He gestured to the two morons sitting closest to him. Grease-fingers threw his hands in the air. “The fuck for?” “For running your mouth behind my back and for groping your dancers, that’s why.” He turned to Ass-wipe. “Would you like to hear your reasons?

Mashed potatoes have a best friend in this savory meat. The gravy for both only takes a few minutes to prepare from the drippings. You’ll love the marriage! Yield: 6 servings 1 (4-pound) boneless chuck roast, trimmed and cut in half 1 large yellow onion, peeled and chopped 1 ⅓ cups plus 3 tablespoons water, divided 1 (10.5-ounce) can condensed French onion soup 1 cup firmly packed brown sugar ½ cup Worcestershire sauce ¼ cup cider vinegar 6 garlic cloves, peeled and minced ¼ teaspoon black pepper 3 tablespoons cornstarch Place the roast in a lightly greased large slow cooker and surround it with the onions. In a medium bowl whisk together 1 ⅓ cups of the water with the soup, brown sugar, Worcestershire, vinegar, garlic, and pepper. Pour over the roast, cover, and cook on low for 8 hours. Remove the meat and place on a large cutting board. Cover with aluminum foil to keep warm. Skim the fat from the cooking liquid and pour into a small saucepan over high heat. In a small bowl whisk together the remaining 3 tablespoons of water and cornstarch until smooth. When the cooking liquid comes to a boil, gradually whisk in the cornstarch mixture. Cook and stir constantly for 2 minutes or until thickened. Meanwhile, slice the meat and transfer to a serving platter. Serve the warm gravy with

2½ cups crushed graham cracker crumbs 1 cup melted Grade A butter 1 cup peanut butter 2½ cups powdered sugar 1 cup milk chocolate chips with 1 teaspoon Grade A butter Mix together the graham cracker crumbs, melted butter, peanut butter, and sugar. Pat into a greased 9-by-13-inch pan. Melt the chips and butter and spread them on top of the bars. Set in the refrigerator until firm. Cut into bars.  • • •

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

Cinnamon Twists   1/2 cup sugar 2 teaspoons cinnamon 1 package refrigerated biscuits 1/4 cup margarine, melted 2 tablespoons walnuts, chopped   Combine sugar and cinnamon in a bowl. Let biscuits sit out for 10 to 15 minutes until they are easy to work with. Roll each biscuit into a 9” long rope. Using the 2 ends of the rope, pinch them together to form a circle. Dip each rope into margarine, then in the sugar cinnamon mix. Twist in shape of an 8. Place on greased baking sheet. Sprinkle with nuts. Bake at 450 degrees F for 10 minutes.

Cappuccino Muffins Ingredients 2 cups flour ½ cup sugar ½ cup brown sugar 2 teaspoons baking powder 2 teaspoons instant coffee 1 teaspoon cinnamon, ground ¼ teaspoon salt 1 egg 1 cup milk ½ cup butter, melted before use 1 teaspoon vanilla extract 1 cup semisweet chocolate chips   6 tablespoons flour ¼ cup brown sugar ½ teaspoon ground cinnamon ¼ cup butter, cold Method Preheat the oven to 190°C/375°F/gas 5. Grease muffin cups with oil or nonstick cooking spray. In a bowl, combine the dry ingredients; flour, sugars, baking powder, instant coffee granules, cinnamon and salt. In a mixing bowl (separate) beat the egg, milk, butter and vanilla. Add this mixture into the dry ingredients mixture and stir until moistened. Add in chocolate chips and stir. Place the dough in to the greased muffin cups three-fourths full.

Leighton was used to letting women talk. Whether by temperament or by the requirement to be amiable, women talked, their speech the unguent that greased the gears of polite society.

Ice Cream Bread Recipe From Agnes Seiwell     Prep time: 5 minutes.   Ingredients:   1 pint (2 cups) ice cream, softened. Flavor: your choice. 1 ½ cups self-rising flour. Stir together ice cream and flour just enough so that flour is thoroughly moistened. Spoon batter into a greased and floured 8x4 inch loaf pan. Bake at 350 for 40 to 45 minutes or until a wooden toothpick inserted in center of bread comes out clean. Remove from pan and cool on a wire rack. This

What you need:   1 sliced lemon 2 tablespoons bourbon 2 tablespoons apple cider vinegar ¼ cup brown sugar 1/3 cup ketchup ½ cup cola 3 pounds chicken ½ teaspoon pepper ½ teaspoon garlic powder 1 ½ teaspoons paprika 2 teaspoons salt   What you need to do:   -        Add salt, paprika, powdered garlic, and pepper to a small bowl. -        Mix and sprinkle over chicken. -        Place chicken in a greased slow cooker. -        Mix cola, ketchup, brown sugar, apple cider vinegar, bourbon, and lemon slices. -        Add to slow cooker and cook on high for 5 hours. -        Serve!

“Chessie?” I ask. The rest of the hamster-size creature materializes, looking just as I remember: the face of a kitten, the wings of a hummingbird, and the body of an orange and gray raccoon. He flits to the dashboard and perches there, cleaning the oil and grease splotches from his fluffy fur with his tongue, like a squirrel taking a spit bath.

CHOCOLATE CHIP CRUNCH COOKIES Preheat oven to 375° F., rack in the middle position. 1 cup butter (2 sticks, melted) 1 cup white sugar 1 cup brown sugar 2 teaspoons baking soda 1 teaspoon salt 2 teaspoons vanilla 2 beaten eggs (you can beat them up with a fork) 2½ cups flour (not sifted) 2 cups crushed corn flakes (just crush them with your hands) 1 to 2 cups chocolate chips Melt butter, add the sugars and stir. Add soda, salt, vanilla, and beaten eggs. Mix well. Then add flour and stir it in. Add crushed corn flakes and chocolate chips and mix it all thoroughly.   Form dough into walnut-sized balls with your fingers and place on a greased cookie sheet, 12 to a standard sheet. Press them down slightly with a floured or greased spatula. Bake at 375 degrees for 8 to 10 minutes. Cool on cookie sheet for 2 minutes, then remove to a wire rack until they’re completely cool. (The rack is important—it makes them crisp.)   Yield: 6 to 8 dozen, depending on cookie size.

OLIVIA’S APPLESAUCE CAKE 1 cup of butter 1 cup sugar 2 cups applesauce 2 cups light raisins 1 cup chopped walnuts 1 teaspoon baking soda 3½ cups flour (sifted) 2 eggs 1 teaspoon cinnamon 2 teaspoons cloves 2 teaspoons nutmeg Pinch of salt Sift together: Flour, baking soda, salt, cinnamon, cloves and nutmeg. Take ½ cup of flour mixture and stir into the nuts and raisins. Set both aside. Cream butter until whipped soft. Add sugar a little at a time until mixture is smooth. Beat in eggs vigorously. Alternately stir in flour mixture and applesauce. When all mixed together add nuts and raisins and mix well. Pour batter into a well-greased cake mold. Bake in preheated oven at 350° for one hour. Cool ten minutes, then turn out on cake rack. Frost with Whiskey Frosting when cake is

Oatmeal Raisin Crisps Preheat oven to 375° F., rack in the middle position. 1 cup melted butter (2 sticks—½ pound) 2 cups white sugar 2 teaspoons vanilla ½ teaspoon salt 2 teaspoons baking soda 2 large eggs, beaten (just whip them up with a fork) 2 ½ cups flour (no need to sift) 1 cup raisins (either regular or golden, you choose) 2 cups GROUND dry oatmeal (measure before grinding) Melt the butter in a large microwave-safe bowl. Add the sugar and mix. Then mix in the vanilla, salt, and the baking soda. When the mixture has cooled to room temperature, stir in the eggs. Add the flour and stir it all up. Then mix in the raisins. Prepare your oatmeal. (Use Quakers if you have it—the cardboard canister is useful for all sorts of things.) Measure out 2 cups and dump it in the food processor, chopping it with the steel blade until it’s the consistency of coarse sand. Dump it in your dough and mix it all up. (This dough will be fairly stiff.) Roll walnut-sized dough balls with your hands and place them on a greased cookie sheet, 12 to a standard sheet. (If it’s too sticky to roll, place the bowl in the refrigerator for 30 minutes and try again.) Squish the dough balls down with a fork in a crisscross pattern (like peanut butter cookies). Bake at 375 degrees for 10 minutes. Cool on the cookie sheet for 2 minutes, then remove the cookies to a wire rack to cool completely. Andrea likes these and she’s never liked raisins—go figure. Chapter Ten Andrea shivered as Hannah parked at the end of Vera Olsen’s alley.

Directions 1.Preheat oven to 350 degrees F(175 degrees C). Grease and flour a 9 inch pan. Combine the flour, baking powder, salt, cinnamon and orange rind. Set aside. 2.In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the walnuts. 3.Pour batter into a prepared pan. Bake in the oven for 40 minutes, or until toothpick inserted into the center of cake comes out clean. Allow to cool for 15 minutes, then cut into diamond shapes. Pour honey syrup over the cake. 4.For the honey syrup: In a saucepan, combine honey, 1 cup sugar and water. Bring to a simmer and cook 5 minutes. Stir in lemon juice, bring to a boil and cook for 2 minutes.

Basic Cornbread Recipe 1 cup cornmeal ½ tsp. salt ½ tsp. baking soda 2 tsp. baking powder 1/3 cup flour 2 tbsp. melted butter 2 eggs 1 cup buttermilk (fresh or from powder)   Combine the dry ingredients. Add the butter, beaten eggs, and buttermilk. {For maple: add 1/3 cup maple syrup. For spicy: add 2 Tbs. chopped jalapeños and 1 cup cheddar cheese.} Stir. Pour into a greased pan and bake for 20 minutes at 450 degrees. A cast iron skillet works best.

Everyone loves banana bread! This banana bread recipe cooks up moist and delicious. It also makes a great bread for a nut butter sandwich. Ingredients 1/2 cup butter or unrefined coconut oil 3/4 tsp celtic sea salt 6 eggs, preferably pasture-raised 1 1/2 tsp vanilla extract 1/2 tsp almond extract 1/2 cup honey 3/4 cup coconut flour 1 large or 2 small ripe bananas, mashed Directions Melt butter or coconut oil in a small saucepan over low heat. Turn off heat and allow to cool slightly. Meanwhile, combine the eggs, salt, vanilla extract, and almond extract in a large bowl. If using an immersion blender, pulse a few times to combine. Otherwise, mix to combine with a whisk or mixer. Add the honey to the butter (or coconut oil) and stir slightly. Pour this mixture into the wet ingredients and blend well with immersion blender or mixer. Measure out the coconut flour. Since coconut flour clumps, it will need to be sifted if you are not using an immersion blender. Pour the coconut flour into the bowl with the wet ingredients. Use an immersion blender or mixer to thoroughly combine all ingredients, making sure there are no lumps. (Since coconut flour does not contain gluten, there is no worry of over-mixing the batter). Add mashed banana and mix to combine. Using butter or coconut oil, generously grease one large (9”X5”) loaf pan or two small (7.5”X3.75”) loaf pans. Pour the batter into the loaf pan(s). Bake in a 325 degrees F oven until a toothpick inserted in the middle comes out clean. This will take 50-60 minutes for two loaves. Remove from oven and cool. Delicious with a pat of butter and a big glass of raw milk or milk kefir!

BLUEBERRY CRUNCH COOKIES Preheat oven to 350 degrees F., rack in the middle position.   1 cup melted butter (2 sticks, 1/2 pound) 2 cups white (granulated) sugar 2 teaspoons vanilla 1/2 teaspoon salt 1½ teaspoons baking soda 2 large eggs, beaten (just whip them up with a fork) 2½ cups flour (no need to sift—pack it down when you measure it) 1 cup dried sweetened blueberries (other dried fruit will also work if you cut it in blueberry-sized pieces) 2 cups GROUND dry oatmeal (measure before grinding)   Hannah’s 1st Note: Mixing this dough is much easier with an electric mixer, but you can also do it by hand.   Melt the butter in a large microwave-safe bowl for 1 minute on HIGH. Add the white sugar and mix it in thoroughly.   Add the vanilla, salt, and the baking soda. Mix it in well.   When the mixture has cooled to room temperature, stir in the beaten eggs. When they are fully incorporated, add 197 the flour in half-cup increments, stirring after each addition.   Mix in the dried blueberries.   Prepare your oatmeal. (Use Quaker if you have it—the cardboard canister is useful for all sorts of things.) Measure out two cups and place them in the bowl of a food processor or a blender, chopping with the steel blade until the oatmeal is the consistency of coarse sand. (Just in case you’re wondering, the ground oatmeal is the ingredient that makes the cookies crunchy.)   Add the ground oatmeal to your bowl, and mix it in thoroughly. The resulting cookie dough will be quite stiff.   Roll walnut-sized dough balls with your hands, and place them on a greased cookie sheet, 12 balls to a standard-size sheet. (If the dough is too sticky to roll, place the bowl in the refrigerator for thirty minutes and try again.) Squish the dough balls down a bit with your impeccably clean palm (or a metal spatula if you’d rather).   Bake at 350 degrees F. for 10 to 12 minutes or until golden brown on top. (Mine took 11 minutes.) Cool on the cookie sheet for 2 minutes, and then remove the cookies to a wire rack to cool completely.   Yield: 6 to 7 dozen unusual and tasty cookies, depending on cookie size.   Hannah’s 2nd Note: These cookies freeze well if you stack them on foil (like rolling coins) and roll them, tucking in the ends. Just place the rolls of cookies in a freezer bag,

Pear Muffins P MAKES 12 MUFFINS; PREPARATION TIME 15 MINUTES, COOKING TIME 15 MINUTES 1 egg (or egg-free substitute) 1/3 cup golden syrup (for eczema-safe sweeteners see section entitled “Sweetener: rice malt syrup”; see Notes) 1 cup organic soy milk (G) or rice milk (see ‘Non-dairy milks’) 1/2 teaspoon real vanilla essence 1/3 cup rice bran oil 2 cups spelt flour (G) (wholemeal if available) 3 teaspoons baking powder (wheat-free) 1/2 teaspoon bicarbonate of soda (baking soda) 2 large ripe pears, peeled and diced Preheat the oven to 180°C (355°F). Place paper patty pans into the holes of a 12-cup muffin tray (or alternatively grease the muffin tray holes with rice bran oil). In a food processor, blend the egg, golden syrup, milk and vanilla essence until smooth. Then, while the motor is running, open the shute and slowly drizzle in the rice bran oil and blend well until smooth and creamy. In a separate bowl, sift the flour, baking powder and bicarbonate of soda and mix. Add the dry ingredients to the wet ingredients and briefly mix on low speed until combined (or alternatively use a spoon to mix). Then using a spoon, gently mix in the diced pear. Spoon the mixture into each muffin cup, filling each only three-quarters. Bake for 15 minutes or until slightly golden on top. Test with a toothpick to see if cooked; the toothpick should come out clean. NOTES These muffins can be stored in the freezer for 3 months. If golden syrup is not available use real maple syrup or rice malt syrup (rice malt syrup is not as sweet). If using egg, don’t eat the raw muffin mixture (see ‘Biotin’). Stage 2 only: if you are not sensitive to cinnamon, sprinkle a little cinnamon into the muffin mix before cooking.

Mickie’s Almond Honey Challah Makes one large loaf — Time: 4 hours (with rising time) *Please note: this is not a traditional challah as it is enriched with dairy* Ingredients: Dough: 1 cup warm 2% milk (about 115 degrees F) 4 and 1/2 teaspoons active dry yeast (2 packets) Pinch sugar 3 large eggs 1/2 cup of unsalted butter (melted) 1/2 cup honey (Mickie recommends local honey, if you can find it!) 2 teaspoons pure almond extract 5 cups all purpose flour 1 cup almond flour/meal 2 teaspoons salt Egg Wash: 1 egg yolk 1 teaspoon milk 1 teaspoon honey 2 tablespoons slivered almonds (optional) 1. Stir together warm milk, pinch of sugar, and yeast in a large bowl; let sit until foamy, 10 minutes. 2. In a medium bowl, whisk together 3 eggs, butter, honey, almond extract, and salt. 3. Whisk together the flour, almond meal, and salt in another bowl. 4. When the yeast mixture is ready whisk the egg mixture into the large bowl until combined. 5. Slowly add in the flour mix one cup at a time until about 4 and 1/2 cups have been added. Thoroughly combine between each addition of flour. (Can be done by hand or in a mixer with a dough hook.) Depending on your dough, you may not need all of the flour mixture. The rest can be used to dust your work surface. 6. When the dough has formed (it will be sticky), turn it out onto a lightly floured surface and knead until smooth (about 10 minutes). 7. Place dough into a well greased bowl. Cover with a damp towel and allow to rise in a warm spot for about 1 hour. Dough should double in size. 8. Once doubled, punch dough down, and set aside while prepping your work area. 9. Turn dough out onto work surface and divide into three equal parts. Roll each part into a 2ft+ long ropes. Press 3 ends together and make a tight braid. Wrap the braid around itself to form a ball, and close ends by pressing together. 10. Cover, and allow braided dough to rise another hour. In the meantime, preheat oven to 350 F degrees. 11. Whisk together your egg wash ingredients. 12. Place dough on non-stick baking sheet, or parchment paper. Brush egg wash over entire surface and sides. Sprinkle with sliced almonds. (Optional) 13. Bake for 35-40 minutes, until loaf is a deep golden brown. 14. Serve warm with additional honey. Enjoy!

Chili Upside-Down Pie Serves 6 Ingredients 1-1/2 Pounds Ground Beef 1/2 Cup Chopped Onions (1 Cup if you love onions) 1 Tablespoon Chili Powder 1 Small Can of Tomato Paste 1 Small Can of Tomato Sauce 1 Can of Chili Beans 1-1/4 Teaspoons Salt Sliced Jalapenos (optional) 1 Package Corn Muffin Mix (like Jiffy Mix) 1 Egg 1/4 Cup Milk 1 Small Can of Creamed Sweet Corn 2 Cups Shredded Cheddar Cheese Chili Brown ground beef and onions. Drain grease. Add chili powder, salt, tomato paste, and tomato sauce. Cook 30 minutes. Add chili beans and cook 10 minutes. Put meat mixture in 9”x13” pan. Corn Bread: Mix muffin mix, egg, milk, and creamed corn well. Pour over meat mixture. Bake for 25 minutes at 400o F or until golden brown. Let stand 2 minutes and then turn over onto cookie sheet. Top with shredded cheddar cheese and place in turned-off oven until melted.

Harvest Bread Bread is the quintessential harvest food. Its civilizing influence trails beer. It is almost a cultural universal. Europeans have bread loaves, Mexicans and some Central and South American countries have tortillas, the southern United States has corn bread, India and Pakistan have naan—the varieties, shapes, and forms bread comes in is infinite, as is the artistry in creating it. Ingredients: ¾ cup warm water 1 package active dry yeast 1 teaspoon salt 1½ tablespoons sugar 1 tablespoon vegetable shortening ½ cup milk 3 heaping cups all-purpose flour 1 stick softened butter Preheat oven to 375°F. In a large bowl, add the warm water. Slowly stir in the dry yeast. Continue to stir until the yeast dissolves. Add salt, sugar, shortening, and milk to the bowl. Stir well. Mix in the first 2 cups of flour. If needed, begin adding more flour, one tablespoon at a time, until the dough chases the spoon around the bowl. You do not need to use up all the flour called for in this recipe, or you may need more flour than is called for. The amounts vary depending on many factors, including weather, which is why most bread recipes only give an approximate amount of flour needed. Turn the dough out onto a floured board and knead it, adding small spoonfuls of flour as needed, until the dough is soft and smooth, not sticky to the touch. Use the softened butter to butter a bowl and a bread pan. Put the dough in the buttered bowl, and turn the dough over to grease all sides evenly. Cover and let rise in a warm spot for 1 hour. Punch down dough. Turn out onto floured board and knead again. Form dough into a loaf and set it in the buttered bread pan. Cover and let rise for about 30 minutes. Before baking, score the dough by cutting three slashes across the top with a sharp knife. Then, put it in oven and bake for about 45 minutes or until golden brown. Turn the bread out of the pan, and let it cool on a rack or a clean dishtowel.

Sour Cream Coffee Cake 12 3” X 3” servings Ingredients Filling/topping 1/3 cup brown sugar 1/4 cup granulated sugar 1 teaspoon ground cinnamon 1/3 cup finely chopped pecans or walnuts Cake 1/2 cup butter 1 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract 2 cups all-purpose flour 1/2 teaspoon baking soda 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 cup sour cream Preparation Preheat oven to 325 degrees F. Grease a 9” x 13” pan. Blend all the ingredients for the filling/topping and set aside. In a large bowl, cream butter and the sugars together. Add eggs one at a time and mix well. Add the vanilla and mix again. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. Add one-third of the dry mix to the wet mix and blend. Then add half of the sour cream and blend. Add another third of the dry ingredients and stir again. Add the rest of the sour cream, stir, and then add the remaining flour mixture. Blend everything one last time. Pour half the batter into the prepared pan. Then use half of the filling/topping mixture to cover the batter. Add the rest of the batter to the pan and cover it with the remaining filling/topping mixture. Bake for about 40 minutes—until the topping is brown and the cake begins to pull away from the sides of the pan. If in doubt, insert a toothpick and if it comes out clean, the cake is done.

CHOCOLATE ALMOND TOAST Preheat oven to 350 degrees F., rack in the middle position. 1½ cups melted butter (3 sticks) 1 cup cocoa powder (unsweetened) 2½ cups brown sugar 5 large eggs beaten (just whip them up in a glass with a fork) 4 teaspoons baking soda 1 teaspoon salt 2 teaspoons vanilla 1 cup slivered almonds 6 cups flour (not sifted) Melt the butter and mix in the cocoa. Add the brown sugar. Let it cool slightly and then stir in the beaten eggs. Add the soda, salt, vanilla, and slivered almonds. Stir until well blended. Add the flour in half-cup increments, mixing after each addition. Spray two cookie sheets with nonstick cooking spray. Divide the dough into five parts, forming each part into a free-form loaf, 1 inch high, 7 to 8 inches long, and 3 to 4 inches wide. Place 2 loaves on one cookie sheet and 3 loaves on the other. Bake the loaves at 350 degrees F. for 35 minutes. Cool the loaves on the cookie sheets for 10 minutes, but DON’T SHUT OFF THE OVEN. Transfer the loaves to a wire rack and cool for another 5 minutes. Slice them (just like bread) into ¾-inch-thick pieces with a sharp knife. (The end pieces don’t need more baking—save them to dunk in your coffee while the rest are baking.) Place the slices on their cut sides on the greased cookie sheets. Bake the slices for an additional 5 minutes, flip them over to expose the other cut side, and bake them for an additional 10 minutes.

CHOCOLATE OVERLOAD COOKIE BARS Preheat oven to 350 degrees F., rack in the middle position. FOR THE CRUST: 1½ cups flour ¼ cup cocoa powder ¾ cup sugar ¾ cup softened butter (1½ sticks) Mix the dry ingredients together and then cut in the softened butter. (You can also do this in a food processor with a steel blade, using chilled butter that’s been cut into chunks.) Spread the mixture out in the bottom of a greased 9-inch by 13-inch cake pan and press it down with a spatula. Bake at 350 degrees F. for 15 minutes. (Don’t shut off the oven—you’ll need it for the second step.) FOR THE FILLING: 2 eight-ounce packages softened cream cheese (the block type, not the whipped type) 1 cup mayonnaise 1 cup sugar 4 eggs 2 cups melted chocolate chips (12-ounce bag) 2 teaspoons vanilla You can do this by hand, but it’s a lot easier with an electric mixer. Soften the cream cheese and beat it with the mayonnaise until it’s smooth. Gradually add the sugar. Add the eggs, one at a time, beating after each addition. Melt the chocolate chips in a microwave-safe bowl for 3 minutes. (Chocolate chips may retain their shape, so stir them to see if they’re melted.) Let them cool for a minute or two, and then gradually add the chocolate, mixing thoroughly. Then mix in the vanilla. Pour the finished mixture on top of the crust you just baked. Bake at 350 degrees F. for 35 minutes. Let it cool to room temperature and then chill for at least 4 hours. Cut into brownie-size bars. Garnish the bars with strawberries, whipped cream, or powdered sugar if desired. Baking Conversion Chart These conversions are approximate, but they’ll work just fine for Hannah Swensen’s recipes.

STRAWBERRY FLIP COOKIES Preheat oven to 375 degrees F., rack in the middle position. 1 cup melted butter (2 sticks) 1 cup white (granulated) sugar 2 beaten eggs (just whip them up with a fork) 1/3 cup seedless strawberry jam 1 teaspoon strawberry extract (or vanilla, if you can’t find it) 1 teaspoon baking powder ½ teaspoon soda ½ teaspoon salt 1½ cups chopped walnuts (or pecans) 3 cups flour (not sifted) small bowl of powdered (confectioner’s) sugar 1 bag frozen strawberries for garnish*** Melt the butter and add the white sugar. Then add the eggs and the strawberry jam. When the jam is fully incorporated, add the strawberry extract, baking powder, soda, and salt. Then add the chopped walnuts and the flour, and mix well. Roll dough balls with your hands about the size of unshelled walnuts. (If the dough is too sticky, chill it for a half hour or so and then try it again.) Roll the dough balls in the powdered sugar and place them on a greased cookie sheet, 12 to a standard sheet. Make a deep thumbprint in the center of each cookie. While the strawberries are still partially frozen, cut them in half lengthwise. (If your berries are too large to fit on your cookie balls, cut them in quarters instead of halves.) Flip the cut piece over and place it skin side up in the thumbprint you’ve made on top of each cookie. Bake at 375 degrees F. for 10 to 12 minutes. Cool on the cookie sheet for 2 minutes, then transfer to a wire rack to finish cooling. Dust the cookies with powdered sugar and place them on a pretty plate before serving. Yield: 7 to 8 dozen cookies. The tart strawberry pieces are wonderful with the sweet cookie. Carrie Rhodes just adores these. As a variant, you can also makes these with seedless raspberry jam and whole fresh raspberries on top. Chapter

GERMAN CHOCOLATE CAKE COOKIES Do not preheat oven yet—make cookie dough first COOKIE DOUGH: 1 cup butter (2 sticks) 1 cup milk chocolate chips 2 cups white (granulated) sugar 2 eggs ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt 2 teaspoons vanilla 3 cups flour (no need to sift) FROSTING: ½ cup firmly packed brown sugar ¾ cup tightly packed coconut ½ cup chopped pecans ¼ cup chilled butter (½ stick) 2 egg yolks, beaten In a microwave-safe bowl, melt the butter and chocolate chips on HIGH for 2 minutes. Stir until smooth. In another mixing bowl, mix the sugar and the eggs. Add the baking powder, baking soda, salt, and vanilla. Stir the melted chocolate until it’s fairly warm to the touch, but no longer hot. Add it to the mixing bowl and mix it in thoroughly. Add the flour and mix well. (Dough will be stiff and a bit crumbly.) Cover the dough and set it aside while you make the frosting. Combine the sugar and coconut in a food processor. Mix with the steel blade until the coconut is in small pieces. Add the chopped pecans. Cut the butter into four chunks and add them. Process with the steel blade until the butter is in small bits. Separate the yolks, place them in a glass, and whip them up with a fork. Add them to your bowl and process until thoroughly incorporated. (If you don’t have a food processor, you can make the frosting by hand using softened butter.) Preheat the oven to 350 degrees F., rack in the middle position. Chill the frosting while the oven’s preheating. It’ll make it easier to work with. This will be especially true if you’ve made the frosting by hand and haven’t chopped the coconut into shorter shreds. Pat the cookie dough into one-inch balls with your fingers. Place the balls on a greased cookie sheet, 12 to a standard sheet. Press down in the center of each ball with your thumb to make a deep indentation. (If the health board’s around, use the bowl of a small spoon.) Pat the frosting into ½-inch balls with your fingers. Place them in each indentation. Bake at 350 degrees F. for 10 to 12 minutes. Let the cookies cool on the cookie sheet for 2 minutes, then remove them to a wire rack to finish cooling. Yield: 5 to 6 dozen, depending on cookie size. Chapter Fifteen By the end of the day, Hannah’s feet were aching.

DESPERATION COOKIES Preheat oven to 350 degrees F., rack in the middle position. 2 cups melted butter (4 sticks, one pound) 3 cups white sugar 1½ cups brown sugar 4 teaspoons vanilla 4 teaspoons baking soda 2 teaspoons salt 4 beaten eggs 5 cups flour (no need to sift) 3 cups chips*** 4 cups chopped nuts**** Melt the butter. (Nuke it for 3 minutes on high in a microwave-safe container, or in a pan on the stove.) Mix in the white sugar and the brown sugar. Add the vanilla, baking soda, salt, and mix. Add the eggs and stir it all up. Then add half the flour, the chips, and the chopped nuts. Stir well to incorporate. Then add the rest of the flour and mix thoroughly. Drop by teaspoons onto greased cookie sheets, 12 cookies to a standard-size sheet. If the dough is too sticky to handle, chill it slightly and try again. Bake at 350 degrees F. for 10 to 12 minutes or until nicely browned. Let cool two minutes, then remove cookies from the baking sheet and transfer to a wire rack to finish cooling. Yield: Approximately 10 dozen.

Torta Crema (Italian Cream Cake) 1 stick unsalted butter, softened 1/ 2 cup shortening 2 cups sugar 5 eggs, separated 2 cups flour 1 teaspoon soda 1 cup buttermilk 1 teaspoon vanilla 1 cup flaked coconut 1 cup chopped pecans Cream the butter and shortening, add the sugar and beat some more. Add egg yolks and beat. Mix flour and baking soda, and add alternately with buttermilk. Stir in vanilla, coconut and pecans. Fold in stiffly beaten egg whites. Pour batter into three well-greased round cake pans or a 13 x 9 x 2-inch baking pan. Bake at 350 ° F for 40 to 45 minutes, until a stick of dry spaghetti inserted in the middle comes out clean. Cool before frosting.

2. Dump all of the ingredients except the topping into a 9x13 inch pan 3. Don't grease the baking pan, mix the ingredients very well.

Baked or fried salmon, with sautéed chard, and cheese and macadamia nuts for dessert. 2 Bacon burgers with cheese and a salad. 3 Lamb stew meat sautéed in butter or ghee, topped with blue cheese, and a side of plain Greek yogurt with macadamia nuts. 4 Almond-flour coated chicken fried in butter or ghee, with sautéed-in-butter chard, and shredded Parmesan cheese. 5 Super Cobb salad with blue cheese or olive oil and vinegar dressing fortified with broccoli and extra bacon or other meat. 6 Scallops wrapped in bacon and fried in bacon grease, with sautéed broccolini, and soft-boiled eggs on the side. 7 Liver, onions, and bacon sautéed in bacon grease, with plain, full-fat Greek yogurt mixed with crumbled blue cheese on the side, macadamia nuts for dessert. 8 Village-style Greek salad of cucumbers, bell peppers, onions, feta cheese, olives, tomatoes, with sautéed chicken with the skin. 9 Omelet stuffed with Parmesan, red onions, sautéed mushrooms, with a few sheets of dried nori (seaweed). 10 Fatty wieners or bratwurst split lengthwise and fried in butter till they’re curly and their skins are crisp and blackish in the places that touch the pan most, with steamed sauerkraut and strong, grainy brown mustard. Yum.

Scallop Spinach Salad with Bacon FOR THE SALAD: 1 onion 1 teaspoon extra virgin olive oil 6 tablespoons grated Parmesan cheese 6 sea scallops Salt and pepper to taste 3 slices bacon 1 bunch of spinach FOR THE DRESSING: 3 tablespoons good-quality balsamic vinegar 1 teaspoon maple syrup 2 garlic cloves, minced 2 tablespoons extra virgin olive oil Mix the dressing ingredients in a small bowl, adding the oil last, and set aside. Begin by caramelizing the onion, since this will take a while. Slice the onion to the desired thickness (making ⅛-inch slices will prevent them from drying out) and toss with the olive oil in a small bowl. Place in a frying pan over low heat and allow the onion to caramelize for approximately 40 minutes, stirring occasionally. Preheat the oven to 350 ° F. Put a piece of parchment paper on a cookie sheet, top with 6 mounds of grated Parmesan cheese (1 tablespoon for each scallop) and bake until golden brown. Watch closely because it only takes about 5 minutes for these to crisp up! Take the Parmesan crisps out of the oven and set aside. Note: You can caramelize the onions and make the Parmesan crisps the day before—just store in airtight containers overnight. You can use these for other salads as well. Reduce the oven to 250 ° F. Lay the scallops on paper towels, add salt and pepper to taste, and allow to dry thoroughly. While the scallops are drying, cut the bacon into small pieces and crisp them in a frying pan over medium heat. When the bacon is crisp, set it on paper towels to drain. Drain all but 1 teaspoon of the bacon grease from the frying pan and return to the burner over medium heat. When the pan is screaming hot, place the scallops in the pan and sear on both sides until golden brown. Place the scallops in an ovenproof pan (or keep them in an ovenproof frying pan) and place them in the oven for about 6 minutes while you assemble the remainder of the salad. Place the dressing in the bottom of a large salad bowl and top with the spinach, Parmesan crisps, crumbled bacon, and caramelized onions. Toss the salad with the dressing and top with the cooked scallops.

3. Bake 1 sheet at 350°F for 7 to 9 minutes or until the edges of the mounds are lightly browned and beginning to set. Working quickly, transfer the cheese rounds to a lightly greased (with cooking spray) 24-cup miniature muffin pan, pressing gently into each cup to form shells. Repeat the procedure with the second baking sheet. 4. Microwave the milk in a microwave-safe measuring cup for 30 seconds on high or until warm. Melt the butter in a small saucepan over medium-high heat. Whisk in the flour; cook, whisking constantly, for 1 minute. Gradually whisk in the warm milk. Bring to a boil, whisking constantly, for 1 to 2 minutes, or until thickened. Whisk in the cheddar cheese, kosher salt, and black pepper. 5. Increase the oven temperature to 425°F. Line each Parmesan shell with 2 turkey pieces and fill each with 1 teaspoon cheese sauce. Bake for 5 minutes. Remove from the pan to a wire rack and top with crumbled bacon and diced tomato. Garnish with flat-leaf parsley leaves.

What were you trying to do?” He stalked closer. “Were you trying to escape?” The first blow caught her on the side of the face and sent her spinning into the wall. Her head ricocheted off the corrugated metal. She crawled onto the cot and cringed, pain and fear congealing in her belly like cold grease.

Blanche was putting four more beer mugs in front of the uniform-clad patrons who frequented Monsieur Morin’s Bistro, invading the tight, smoke-filled space with their banter, when she felt a hand insolently sliding from the small of her back to her behind. Barely containing herself from slapping the sneering offender, who didn’t seem deterred in the slightest by the manner in which she straightened at once, almost spilling the beer on the grease-stained wooden table. Blanche willed herself to keep her anger at bay and forced a lopsided grin on her face instead

calories and no fat. 1 ounce dried wild mushrooms 1 teaspoon extra-virgin olive oil ½ cup minced onion 1 cup diced button mushrooms 1 teaspoon fresh thyme 1 cup short-grain white rice 2 cups low-sodium chicken or vegetable broth ⅛ teaspoon sea salt Freshly ground black pepper 2 tablespoons grated Parmesan cheese 2 tablespoons minced fresh parsley, for garnish ½ lemon, cut into wedges, for garnish 1. Soak the dried mushrooms in 1 cup of very hot water while you prepare the other ingredients. 2. While the mushrooms are soaking, grease the inside of the slow cooker with the olive oil. Add the onion, button mushrooms, thyme, rice, and broth. Season with the salt and pepper and stir everything to mix well. 3. Remove the soaked mushrooms from the hot water, roughly chop them, and add them to the slow cooker. 4. Cover and cook on low for 6 to 8 hours, until the rice is tender and all the liquid is absorbed. Just before serving, stir in the Parmesan cheese and garnish each serving with the fresh parsley and a lemon wedge.

This recipe might not sound healthy, but it’s loaded with protein and fiber and incorporates just enough of “the good stuff” to make it taste great. To beef up the healthy side of your meal, consider serving this dish with Simple Salad (here). You can find cooked bacon near other cured meats at the grocery store, or set aside a cooked strip of bacon from your morning breakfast. 1 teaspoon butter, at room temperature ½ cup fat-free evaporated milk ½ cup 2% milk 1 egg ½ cup sharp Cheddar cheese, grated 4 ounces whole-wheat elbow macaroni, cooked 1 strip bacon, cooked and crumbled ¼ cup canned jalapeño peppers 1. Grease the inside of the slow cooker with the butter. 2. In a large bowl, whisk together the evaporated milk, 2% milk, egg, and cheese. 3. Add the macaroni, bacon, and peppers to the bowl, and stir until thoroughly combined. 4. Pour the mixture into the slow cooker. 5. Cover and cook on low for 6 hours.

1 teaspoon extra-virgin olive oil ½ cup brown rice 3 cups low-sodium vegetable broth, divided 4 collard leaves, ribs removed, chopped into thin ribbons ½ cup minced red onion 1 tablespoon minced ginger 2 tablespoons tomato paste ¼ cup unsalted creamy peanut butter 1 teaspoon Sriracha ⅛ teaspoon sea salt ¼ cup roughly chopped cilantro, for garnish Lime wedges, for garnish 2 tablespoons roasted peanuts, roughly chopped, for garnish 1. Grease the inside of the slow cooker with olive oil. 2. Put the rice, 2 cups of broth, collard greens, and onion in the slow cooker. 3. In a medium bowl, whisk together the remaining 1 cup of broth, ginger, tomato paste, peanut butter, Sriracha, and salt. Stir this mixture into the slow cooker. 4. Cover and cook on low for 6 to 8 hours. Garnish each serving with fresh cilantro, a lime wedge, and the peanuts.

Sometimes you need to grease your sword, so you can draw it easily out of sheet.

Cream 2 cups sugar with 2 sticks butter. Then add 2 ½ cups milk, one 13-ounce can evaporated milk, 2 tablespoons nutmeg, 2 tablespoons vanilla, a loaf of wet bread in chunks and pieces (any bread will do, the worse the better) and 1 cup raisins. Stir to mix. Pour into a deep greased casserole and bake at 350° for 2 hours, stirring after the first hour. Serve warm with hard sauce.

pudding I’ve ever eaten. It tastes like caramelized mush. Cream 2 cups sugar with 2 sticks butter. Then add 2 ½ cups milk, one 13-ounce can evaporated milk, 2 tablespoons nutmeg, 2 tablespoons vanilla, a loaf of wet bread in chunks and pieces (any bread will do, the worse the better) and 1 cup raisins. Stir to mix. Pour into a deep greased casserole and bake at 350° for 2 hours, stirring after the first hour. Serve warm with hard sauce.

21. Bacon and Cheddar "Pot-Potatoes" Preparation time: 20 minutes cooking time: 40 minutes servings: 4 Ingredients: 1 pound bacon (diced) 2 medium onions (thinly sliced) 5 medium Idaho potatoes (thinly sliced) ½ pound cheddar cheese (grated) 4 tablespoons of butter with cannabis 1 teaspoon of salt ½ teaspoon of black pepper ½ teaspoon of chili powder aluminum foil potato pot baking tray / frying pan Optional garnishes: spring onions (thinly sliced), a dollop of sour cream, etc. Directions: Enough to make the top - starting clothed your crockpot or slow cooker with some aluminum foil potatoes to cover if you're ready. Then heat a large skillet or stovetop on the stovetop (most ideally because of the large surface area) over medium heat. Add 1 tablespoon of butter with cannabis and grease your pan.

Fluffy White Champagne Cake with Champagne Candied Strawberries MAKES ONE 8 × 8–INCH CAKE 1¼ cups all-purpose flour 1 teaspoon baking powder ¼ teaspoon salt ½ cup unsalted butter 1½ cups white sugar 1 whole large egg plus 2 large egg whites 1 teaspoon vanilla extract ½ cup whole milk Preheat the oven to 350ºF. Grease an 8 × 8–inch baking pan with butter, then pour some flour in the pan and shake it around until the bottom and sides are covered. Dump the excess flour out. In a bowl, whisk together the flour, baking powder, and salt. In the bowl of an electric mixer, beat the butter on medium speed until creamy. Add in the sugar and beat until light and fluffy, about 3 minutes. Add the egg and egg whites in one at a time, beating for a minute after each addition. Add in the vanilla extract, making sure to scrape down the sides and bottom of the bowl if needed. Add in half the dry ingredients, mixing on low speed, then add in the milk. Finish with the rest of the dry ingredients, beating until the batter is combined and smooth. Pour the batter into the prepared pan. Bake for 27 to 32 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before frosting. CHAMPAGNE FROSTING ½ cup unsalted butter 4 ounces cream cheese, softened 4½ cups powdered sugar 3 to 5 tablespoons champagne 1 teaspoon vanilla extract Place the butter and cream cheese in the bowl of an electric mixer and beat on medium speed until creamy. With the mixer on low speed, gradually add the powdered sugar, beating until combined. The frosting will look crumbly, but continue to scrape down the sides and the bottom of the bowl until it’s somewhat combined. Slowly drizzle in the champagne, 1 to 2 tablespoons at a time. You can do this in between additions of the powdered sugar if needed, but I find it works best at the end. Beat in the vanilla extract. Beat the frosting on medium to high speed until it’s thick and creamy and fluffy, about 3 to 4 minutes. If it becomes too runny, add more powdered sugar, ½ cup at a time. If it becomes too thick, add in more champagne 1 tablespoon at a time. Once the cake cools, frost it! CHAMPAGNE CANDIED STRAWBERRIES 1½ cups sugar ¼ cup water ⅔ cup champagne 1 pint strawberries, hulled, some sliced, some kept whole Place the sugar, water, and champagne in a saucepan over medium heat. Whisk constantly until the sugar dissolves and the mixture starts to simmer, then cook for 2 minutes. Add the strawberries to the mixture and simmer for 2 to 3 minutes. Remove the strawberries with a slotted spoon and place them in a bowl—they will be sticky! Additionally, you can store the strawberries in their syrup in the fridge until you’re ready to serve the cake. I like to keep the syrup for drizzling and serve the strawberries on the side of the cake.

their jobs, that they lavish on what to wear to a masquerade, the world would run in greased grooves. On the surface Cannery Row was quieter

8 oz block of cream cheese 1 - 25 oz jar of spaghetti sauce 1 pound of ground Italian sausage, cooked 1 tsp. garlic salt 2 - 12 oz. bags frozen (or homemade) tortellini, thawed and cooked 1 cup shredded parmesan cheese 1-1/2 cups mozzarella cheese Directions: -Preheat oven to 350 degrees. -Place 8 oz block of cream cheese in the bottom of a greased 9x13 baking dish. -Pour entire jar of spaghetti sauce over block of cream cheese and into baking dish. -Sprinkle the pound of cooked Italian sausage over the top of the spaghetti sauce. -Place baking dish in oven for ten minutes, until cream cheese softens. -While cream cheese softens in the oven, thaw and cook tortellini (per package directions). -Once cream cheese softens, remove baking dish from oven, add garlic salt and stir ingredients until blended. -Drain tortellini and add to spaghetti / pasta sauce mixture. -Add one cup shredded parmesan cheese. -Stir into tortellini / sauce mixture until blended. -Top with mozzarella cheese. -Place back inside oven for 20-30 minutes (until bubbly and brown) *A special thanks to Alix Cothran, my Savannah expert, who shared this baked tortellini recipe with me!

INSPIRED BY POPEYES® CLASSIC CHICKEN SANDWICH COPYCAT FRIED CHICKEN SANDWICH After trying all the major fast food chain’s chicken sandwiches, I decided to come up with my own version. I know everyone says theirs is better than the original, but mine really is! —Ralph Jones, San Diego, CA PREP: 15 MIN. + MARINATING • COOK: 20 MIN./BATCH • MAKES: 6 SERVINGS 3 boneless skinless chicken breast halves (6 oz. each) ¾ cup buttermilk 2 tsp. hot pepper sauce 2 large eggs, beaten 2 cups all-purpose flour 1 Tbsp. plus 1 tsp. garlic powder 1 Tbsp. each onion powder and paprika 2 tsp. pepper 1 tsp. salt ⅓ cup canola oil 6 brioche hamburger buns, split Optional: Shredded lettuce, sliced tomatoes, pickle slices, onion slices, mayonnaise 1. Cut each chicken breast horizontally in half; place in a large bowl. Add buttermilk and hot sauce; toss to coat. Refrigerate, covered, 8 hours or overnight. 2. Preheat air fryer to 400°. Stir eggs into chicken mixture. In a shallow dish, whisk flour, garlic powder, onion powder, paprika, pepper and salt. Remove chicken from buttermilk mixture. Dredge chicken in flour mixture, firmly patting to help coating adhere. Repeat, dipping chicken again in the buttermilk mixture and then dredging in the flour mixture. 3. Place chicken on a wire rack over a baking sheet. Refrigerate, uncovered, for 30 minutes. Using a pastry brush, lightly dab both sides of chicken with oil until no dry breading remains. 4. In batches, arrange chicken in a single layer on greased tray in air-fryer basket. Cook until a thermometer reads 165° and coating is golden brown and crispy, 7-8 minutes on each side. Remove chicken; keep warm. Toast buns in air fryer until golden brown, 2-3 minutes. Top bun bottoms with chicken. If desired, add optional toppings. Replace bun tops. Note: In our testing, we find that cook times vary dramatically between brands of air fryers. As a result, we give wider than normal ranges on suggested cook times. Begin checking at the first time listed and adjust as needed. 1 sandwich: 384 cal., 17g fat (3g sat. fat), 136mg chol., 777mg sod., 31g carb. (8g sugars, 3g fiber), 26g pro.

Cookies 2 pts sugar 1 pt lard 1 pt sweet milk 3 eggs 1 Tbsp vanilla 5 cents hartshorn flour, enough to stiffen Mix ingredients together and bake in a moderate oven on a lightly greased baking sheet until set. Baking powder which is activated by moisture instead of heat can be used as a substitute for hartshorn.

CHOCOLATE ALMOND TOAST Preheat oven to 350 degrees F., rack in the middle position. 1½ cups melted butter (3 sticks) 1 cup cocoa powder (unsweetened) 2½ cups brown sugar 5 large eggs beaten (just whip them up in a glass with a fork) 4 teaspoons baking soda 1 teaspoon salt 2 teaspoons vanilla 1 cup slivered almonds 6 cups flour (not sifted) Melt the butter and mix in the cocoa. Add the brown sugar. Let it cool slightly and then stir in the beaten eggs. Add the soda, salt, vanilla, and slivered almonds. Stir until well blended. Add the flour in half-cup increments, mixing after each addition. Spray two cookie sheets with nonstick cooking spray. Divide the dough into five parts, forming each part into a free-form loaf, 1 inch high, 7 to 8 inches long, and 3 to 4 inches wide. Place 2 loaves on one cookie sheet and 3 loaves on the other. Bake the loaves at 350 degrees F. for 35 minutes. Cool the loaves on the cookie sheets for 10 minutes, but DON’T SHUT OFF THE OVEN. Transfer the loaves to a wire rack and cool for another 5 minutes. Slice them (just like bread) into ¾-inch-thick pieces with a sharp knife. (The end pieces don’t need more baking—save them to dunk in your coffee while the rest are baking.) Place the slices on their cut sides on the greased cookie sheets. Bake the slices for an additional 5 minutes, flip them over to expose the other cut side, and bake them for an additional 10 minutes. Let them cool on the cookie sheet for 5 minutes and then remove them to a wire rack to complete cooling. These are great dunking cookies. If you want to make them look like biscotti, just dip the tops in melted chips (I use milk chocolate), set them on a piece of waxed paper, and refrigerate them to set the chocolate. Yield: Approximately 4 dozen, depending on cookie size.

THE TOP-SECRET RECIPE TO AUNT PHYLLIS’S FRIED CHICKEN 1 chicken, cut into parts Some Lawry’s seasoned salt Some pepper Buttermilk Egg A big pot of used grease Piggly Wiggly bag 2 cups of Red Band all-purpose flour

2½ cups crushed graham cracker crumbs 1 cup melted Grade A butter 1 cup peanut butter 2½ cups powdered sugar 1 cup milk chocolate chips with 1 teaspoon Grade A butter Mix together the graham cracker crumbs, melted butter, peanut butter, and sugar. Pat into a greased 9-by-13-inch pan. Melt the chips and butter and

The molasses flood was such a sad story. But I wanted to end this book with some sweetness — a recipe for gingerbread cake. This is a delicious treat made with molasses. Kids like Carmen would have eaten gingerbread back in 1919. My four kids love it — and I think you might, too. Ingredients Butter or oil and flour for dusting the cake pan ½ cup unsalted butter ½ cup light brown sugar 1 cup molasses 1 large egg 2½ cups all-purpose flour 1½ teaspoons baking soda 2 teaspoons ground ginger 1 teaspoon cinnamon ½ teaspoon ground cloves 1 cup boiling water* Directions Ask an adult to help you preheat the oven to 350 degrees. Prepare a 9x9-inch cake pan: Grease the inside with butter or oil. Sprinkle on some flour. Tilt the pan so the flour sticks to the grease. Shake out any extra flour. In a large bowl, beat the butter and sugar together with an electric mixer until light and creamy. Add the molasses and egg and mix until smooth. Add the flour, baking soda, ginger, cinnamon, and cloves and mix until smooth. Ask an adult to help you carefully add the boiling water and mix until smooth. Pour the batter into your prepared pan. Ask an adult to help you put the pan in the oven. Bake 40-45 minutes or until a toothpick inserted in the center comes out without any crumbs on it. Ask an adult to help you take the cake out of the oven. Allow the cake to cool before cutting it into squares.

Bureaucracy? Dead on arrival. Military coordination? Like herdin’ greased geese. Economy? Flatter than a barmaid’s singing voice. City systems? Hah. Might as well be carved in fog. All them noble forms of Roman order? Gone fishin’ — and forgot their pole.

Do you want to kill me?” Avasarala asked. Bobbie blinked, and before she could answer, Avasarala lifted her hand, commanding silence. “I am one of the most powerful people in the UN. We’re at war. So do you want to kill me?” “I… guess so?” “You don’t. You want to find out who killed your men and you want the politicians to stop greasing the wheels with Marine blood. And holy shit! What do you know? I want that too.

2 eggs 2 soft ripe bananas 100ml rapeseed oil, plus extra for greasing 160g

What is a Sewage Treatment Plant & How does it work? A Sewage Treatment Plant (STP) is a system that cleans wastewater from homes, industries, and buildings to make it safe for reuse or for releasing into the environment. It works in four main steps: 1. Primary Treatment – Removes large solids, sand, and grease using screens and tanks. 2. Secondary Treatment – Uses bacteria to break down organic waste (like BOD and COD). 3. Tertiary Treatment – Filters and disinfects the water to remove remaining impurities and germs. 4. Sludge Treatment – Treats the solid waste (sludge), which can be used for biogas or as fertilizer. Oxymotec provides advanced STPs using MBR (Membrane Bioreactor) technology, which offers: • Cleaner water output • Compact design • Low maintenance • Ideal for homes, industries, and remote areas

CINNAMON SOUR CREAM COFFEE CAKE You will be placing this cake in a cold oven, then setting the oven to 350 degrees and baking for 55 minutes. You will need 9-inch greased tube pan. Beat until light and fluffy: 2 sticks of unsalted butter 1¼ cups of sugar 2 eggs Blend in: 1 cup of sour cream 2 cups of sifted flour ½ teaspoon of baking soda 1½ teaspoons of baking powder Add into butter mixture. Add: 2 teaspoons of pure vanilla extract Blend well. Spoon half the mixture into the tube pan (this batter will be thick), sprinkle half the nut mixture (below) over the batter. Then spoon the rest of the thick batter on top of that and top with remaining nut mixture. For the nut mixture, I use a small, hand, nut grinder: Grind 1 cup of finely chopped walnut meats and mix with 1¼ teaspoons of cinnamon and 2 tablespoons of sugar.

To make great onion sandwiches Beard gave this recipe for oatmeal bread: Dissolve 2 packages active dry yeast and 2 teaspoons sugar in 1 cup lukewarm water—110 to 115 degrees. Let stand for ten minutes, then stir very well. Cream ⅓ cup butter in a large mixing bowl, add 1 cup boiling water, and stir until completely melted. Add 1 cup rolled oats, ⅓ cup molasses, and 1 tablespoon salt. Blend thoroughly and cool to lukewarm. Add the yeast, then fold in 5 ½ cups sifted flour. Add 1 egg and beat well. Put the dough in a buttered mixing bowl, turning it so it is well-greased on all sides, then refrigerate for at least two hours—you can leave it for 3 or 4 hours and it won’t hurt. Turn out the chilled dough on a floured board and shape into two loaves. Place in well-buttered 9 by 5 inch loaf pans, and let rise in a warm, draft free spot until double in bulk, about 2 hours. Bake in a 350 degree oven for approximately 1 hour, or until the loaves are nicely browned and sound hollow when you rap the bottom with your knuckles. Remove from the pans and cool on a rack. This makes excellent sandwiches and the best toast ever.

He glares at her, and for the merest heartbeat, she glimpses hatred. But like so much else, it drops away without residue. Simply another passion too greased with irrelevance to be clutched in the hands of the present.

Caramel Filled Snicker Doodles 1/2 cup butter 3/4 cup sugar 1 egg 1 1/2 cups flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon nutmeg 1/4 teaspoon salt 2 tablespoons sugar 2 teaspoons cinnamon 2 dozen Hershey’s Rolo® caramels Cream butter and sugar. Add egg; beat until fluffy. Blend in flour, baking powder, baking soda, nutmeg and salt to make stiff dough. Shape into 1” balls. Cut or pull each ball apart and insert an unwrapped Rolo® in the center. Put the cookie back together. Mix 2 tablespoons sugar and 2 teaspoons cinnamon in a small bowl. Roll cookies in sugar mixture. Place on greased cookie sheet. Flatten with fork. Bake at 400 degrees F for 10 to 12 minutes.