Main Courses

Side Dishes






Additional Finds







Artichoke Dip

Serve with large corn chips (Fritos “Scoops”)


            1 lg. can/jar    artichoke hearts, chopped by hand or very briefly in food processor

            1  8 oz. pkg.  cream cheese, softened

            ½ cup            mayonnaise

            ½ cup            sour cream

            ½ cup            fresh parmesan cheese, grated

                                  Dillweed, to taste

                                  Minced garlic, to taste


Mix all ingredients; bake at 350 degrees to heat.



Karen's Bread Bowl & Scrumptious Dip


            2  Round 2 lb. loaves of Pumpernickel Bread

               (Carve one like a pumpkin, removing top, scooping out soft bread, to achieve a bread                                    bowl)  (Cut all remaining bread into dipping/bite size pieces)


Triple the following (or more, as needed) and mix:


            1 cup             mayonnaise

            1 cup             sour Cream

            ½ cup            fresh parsley, chopped by hand or processor

            ¼ cup            fresh scallions, chopped by hand or processor

            1 clove           garlic, minced

            2 Tbs.            chopped capers (most important)

            2 dashes        Tabasco hot sauce


Put Dip into bread bowl; serve on large tray surrounded by bread chunks; enjoy!  Once the bread chunks are gone, eat the bowl.


Creamy Tarragon Dip

1 - 8 oz. package cream cheese, softened

½ cup sour cream

1 clove garlic, minced

1 T fresh tarragon, chopped

¼ cup green onions, chopped

1 t lemon juice

Combine all ingredients in a blender or food processor until smooth. Serve

with crackers or toasted bread pieces. Tarragon adds a nice flavor to the

traditional cream cheese and sour cream base.


Dilled Cheese Squares

 16 oz. Gouda cheese (4 c shredded)

3 eggs, beaten

¼ c chopped red pepper

¼ c chopped green onion

¼ tsp. dried dill weed

Mix all ingredients in a medium bowl. Pour into ungreased 8 inch square

baking pan. Bake at 350° until puffed and lightly browned 25-30 minutes. Cool

several minutes. Cut into squares. Makes 16 squares




Warm Crab and Spinach Dip

Serve this dip with French bread slices.

Makes about 2 cups

1 Tablespoon Olive oil
¼ cup Onions, diced
1 teaspoon Garlic, minced
½ cup Cream
8 ounces Brie cheese, rind removed
¼ cup Spinach, chopped
½ pound Crab meat
1 Tablespoon Dijon mustard
½  teaspoon Dill weed

-Heat the oil in the top half of a double boiler. Add the
onions and garlic. Cook until just soft. Whisk in the cream
and heat. Slowly whisk in the Brie. Simmer until melted.
Add the remaining ingredients and simmer for 15 minutes.
Serve warm.



Salmon Dill Mousse

Serve with crackers or small sliced bread


            15½ oz.         canned red salmon

            2  envelopes   unflavored gelatin

            ¼ cup            lemon juice

            ½ cup            cucumber, peeled, seeded and chopped

            ½ cup            onion, chopped

            ½ cup            celery, chopped

            ½ tsp.            Dillweed

            1 cup           Mayonnaise                                                                                                    

            1 cup             whipping cream

                                  lettuce leaves

                                  cucumber slices (optional)

                                  lemon slices (optional)


Drain salmon, reserving liquid.  Add water to salmon liquid to measure 1 cup.  Combine salmon liquid and gelatin; cook over medium heat until gelatin is dissolved; stirring constantly.  Remove from heat and set aside.  Remove skin and bones from salmon.  Place half of liquid, half of salmon and half of next 8 ingredients in blender or food processor; process until smooth.  Pour mixture into a lightly oiled 6‑1/2 cup mold (fish shape).  Repeat process with remaining half of ingredients; add to mold.  Chill until firm.  Unmold on lettuce leaves.  Garnish with cucumber slices and lemon slices, if desired.



Ham Log

Serve with crackers or small sliced bread


            3 cups            ham, ground or finely chopped

            8 oz.              cream cheese, softened

            ½ cup            chutney (chopped, if necessary)

            1 tsp. +          Tabasco hot sauce

            1 cup             pecans, chopped  (1/2 in log; 1/2 pressed on top)


With hands, mix ingredients together; shaped into logs approximately an inch to an inch and a half in diameter, six inches long.  It can also be shaped like a football, or any other creative shape.  Roll logs in nuts to coat, or press half of the nuts into the top.


Sweet and Sour Cocktail or Buffet Meatballs


            1 lb.               ground beef

            1                    egg

            ¼ cup            bread crumbs

                                  Salt and pepper to taste


Mix all ingredients and shape into small meatballs.



            1 lg. jar          chili sauce

            1 lg. jar          grape jelly


Mix together in pan.  Simmer meatballs in sauce for 1 hour.  Serve in chafing dish with toothpicks or bamboo skewers.



Gjore's Stuffed Mushroom Caps


Wash mushrooms (easy by placing in plastic ziplock bag, adding water and lots of salt; shake thoroughly while salt "scrubs" mushrooms, drain), remove stems, leaving only caps.


Soak mushrooms in soy sauce for a half hour or more; drain.


Place on baking sheet.  Fill with mixture of:


            Deviled ham spread


            Bread Crumbs


Sprinkle Parmesan Cheese on top.  Broil for a few minutes until golden brown on top.



Dorset Inn’s Vermont Cheddar Cheese Fondue


            ¾ Cup           Butter

            2 lb.               Vermont Cheddar Cheese

            ¾ Cup           Milk, warmed

            2                    Eggs

            ¼ tsp.            Salt


In pan over stove, stir cheese and butter until melted.  Slowly add the warmed milk and whisk smooth.  Remove from heat and beat in eggs, one at a time.  Add the salt and put into fondue pot.





            1 – 20 oz.      Can of Chick Peas

            1-2 cloves      Garlic

            1-2 tsp.          Salt

            1/3 cup          Fresh Lemon Juice

            4 Tbs.            Tahini

                                  Juice from chickpeas

            1 Tbs.            Olive Oil


Drain chick peas and mash or puree in food processor.  Crush garlic; add it and salt and lemon juice. Beat in tahini.  Add juice to think to dipping consistency.  Serve on plate and mound it up; create well in center for olive oil.  Serve with fresh warm pita bread.



Shrimp Mold

Serve with crackers or small slices of bread


            1 can             tomato soup (undiluted)

            9 oz.              cream cheese

            2 Tbs.            powdered gelatin, unflavored

            ½ cup            cold water

            ½ cup            green pepper, chopped

            ½ cup            onions, chopped

            1 lb.               shrimp, cooked, chopped

            1 cup           mayonnaise                                                                                                 


Heat soup and cream cheese until cheese is melted.  Mix well.  Soften gelatin in cold water.  Add to soup mixture.  Stir until gelatin is melted.  Cool.  Add remaining ingredients.  Pour into 1‑1/2  quart mold.  Chill.  Unmold onto serving plate.



Cheese Pennies


            1 cup             Butter (2 sticks)

            2 cups            Shredded sharp cheddar cheese

            2 cups            Flour

            ½ tsp.            Salt

                                  Cayenne Pepper or hot sauce (optional)


Cream together butter and cheese; add remainder.  Mix well, form 1” balls. Place on cookie sheet and press flat (with fork?).  Bake 15 minutes at 375 degrees.



Curry and Chutney Pate

Serve with crackers


            2 pkgs.          Cream Cheese (8 oz. size)

            2/3 cup          Colonial “Chut-Nut” Chutney (Rafetto is one brand, among others)

            ½ cup            Slivered Almonds

            2 tsp.             Curry Powder (mild)

            1 tsp.             Dry Mustard


Soften the cream cheese.  Mix all ingredients together and place into mold lined in plastic wrap.  Refrigerate.  This spread is best if prepared three or four days in advance to allow the flavors to blend.  Unmold carefully, pulling off plastic wrap, and serve with crackers.



Mexican Bean Dip


            1 lg. Can        Refried Beans

            1 envelope     Taco Seasoning


Mix, place in casserole dish, and top with:


            1 Lg.              Sour Cream

            2 cups            Sharp Cheddar Cheese


Bake at 350 degrees for 15 – 20 minutes; serve with Taco Chips.  





Satay Marinade for Meat Shish‑Ka‑Bob

Serves 6


            3 lb.               Beef, Chicken or Lamb, cut into cubes

            ½ cup            peanut butter (prefer chunky)

            ½ cup            chopped roasted peanuts (if using smooth peanut butter)

            ½ cup            soy sauce

            1 Tbs.            dark molasses

            1 tsp.             red pepper (powder)

            1 clove           garlic, minced

                                  juice of 1 lemon


Mix and simmer marinade in pan.  Set aside 1/2 of marinade for dipping sauce (below).  Skewer meat; thoroughly cover meat with marinade; let sit for at least 1 hour (the longer the better) before grilling.  To remaining marinade, add:


            ½ tsp.            Tabasco hot sauce

            8 oz. can        Tomato sauce


Simmer and serve hot as a dipping sauce for grilled shish‑ka‑bobs.


Bourbon Marinade


Try this full-flavored marinade with beef, pork or chicken.

Makes about 1 cup

1/4 cup Soy sauce
1/4 cup Dijon mustard
1/4 cup Bourbon
1/4 cup Brown sugar
1/2 teaspoon Salt
1/8 teaspoon Worcestershire sauce
1/8 teaspoon Black pepper

Mix all ingredients until the sugar has dissolved. Marinate
the meat in the mixture for 1 hour (turning several times).
Use the marinade as a baste during cooking. Discard the
mixture after using.


Boeuf a la Crème

(Serves 6-8 generously or 12 at buffet)


            1 lg. Pkg.       Cream cheese

            1 pint             Sour Cream

            2½ lbs.          Ground Beef

            1                    Onion, diced

            1 tsp.             Salt

            ½ tsp.            Pepper

            ½ tsp.            Garlic Salt

            20 oz.            Tomato Sauce  (15 oz. & 8 oz. cans)

            8 oz. pkg.      Noodles

            2 cups+         Sharp Cheddar Cheese (grated)


Blend cream cheese and sour cream.  Brown meat.  Add onion, salt, pepper, garlic salt, and tomato sauce.  Simmer 20 min.  Cook noodles; drain.  Line 9” x 13” dish with noodles.  Add cheese mixture to meat;  pour over noodles.  Sprinkle cheese on top.  (Can refrigerate or freeze.)  Bake at 325 degrees for 40 min.



Dennis’s Beer Batter Fish



            1                    Egg, beaten

            1 cup             Flour

            1 tsp.             Baking Soda

            1 Tbs.            Salt

            ¾ tsp.            Sugar

            1 cup             Beer


Beat together; dip pieces of fish (good with Orange Roughy) and cook in frying pan with hot oil.



Veal – Hunter Style


            1 Tbs. +         Chopped Onions

            ½ cup            White Wine

            ¼ cup            Tomato Sauce

            1 tsp.             Beef Extract

            1 Tbs.            Chopped Parsley

            Sprinkle         Chopped Tarragon

            ½ lbs.            Sliced fresh Mushrooms (optional) *


Season veal with salt and pepper; rub in flour, sauté in butter until golden brown and remove.  * Sauté mushrooms.  Add onions and wine; cook until reduced by half.  Add tomato sauce and beef extract and cook a few minutes.  Add parsley and tarragon.  Pour sauce over meat and serve.



Meat Loaf

(Ann Landers Recipe)


            2 lbs.             Meat – ground beef, sautéed

            1 tsp.             Accent (meat tenderizer)

            ¾ cup            Catsup

            1 pkg.            Onion Soup

            ½ cup            Warm Water

            ½ cup            Bread Crumbs

2                                       Eggs


Mix ingredients together, place into Loaf Pan, top with:


            1 can             Tomato Sauce


Bake at 350 degrees for 1 hour.



Beef Tenderloin


Marinate Tenderloin in:


            1 cup             Soy Sauce

            1 cup             Olive Oil

            1 cup             Sherry

            6 cloves         Garlic (or Garlic Powder)


Marinate at least ½ hour, or overnight; Cook at 450 – 500 degree oven for ½ hour.  Cool and slice.



Curried Peanut Chicken


            2                    Whole Chicken Breasts, skinned and boned cup (or 10 chicken tenders) 

            2 cups            Half and Half

            1½ cups         Hellmann’s Mayonnaise

            3 Tbsp.          Mango Chutney

            2 Tbsp.          Dry Sherry

            1 Tbsp.          Sherry Vinegar   

            2½  Tbsp.      Curry Powder

            1 tsp.             Turmeric

            2 cups            Salted Roasted Peanuts, finely chopped

                                  Chopped fresh coriander (garnish)


Bake chicken in Half-and-Half in shallow baking dish for 30 mins.   Let cool and cut  into 1-inch cubes.  Process the mayonnaise, chutney, sherry, vinegar, curry powder, and turmeric in a blender or processor, until blended.  Either (a) dip in mayo mixture, roll in peanuts, and then skewer as kabobs, or (b) toss chicken in mayonnaise mixture, pile on platter, and sprinkle peanuts on top, garnish with coriander (cilantro). 



Crab Norfolk

Serves 2


Serve this rich dish as an appetizer or build a main course around it.



4 Tablespoons Butter, melted

            1/2 pound      Lump crab meat

            1 teaspoon    White wine vinegar

            1/4 teaspoon Worcestershire sauce

            1/4 teaspoon Tabasco


Pre-heat the oven to 475. Divide the butter into two small shallow oven-ready dishes. 

Add half of the crab to each dish.  Mix together the vinegar, Worcestershire, and Tabasco. 

Pour evenly over the crab portions. Place into the hot oven until well heated (about four to six minutes). 

Serve immediately.



Enchilada SWG Triennial Supreme


This will serve 12 or more.

            1½  lbs           ground beef

            1 28 oz can     crushed tomatoes

            1 8 oz can       enchilada sauce

            1 small can      green chilies

            12                   corn tortillas

            1 16 oz pkg    shredded cheddar cheese

           minced onion

           cilantro, (optional: minced red and green pepper, taco seasoning)


Cook the ground beef and onion. Heat the crushed tomatoes and add the enchilada sauce, cilantro, and any leftover taco sauce, salsa, tasting for desired level of spiciness. If you want it to be very hot (spicy) add some taco or SW powdered seasoning. Using a large casserole dish, make three layers of: tortillas, meat, sauce, and cheese, ending with a layer of cheese. After the first layer add the green chilies Bake at 350 degrees for 45 minutes or until bubbly.  Serve with a side dish of sour cream.


Joani’s Chicken Recipe


            1 can              Cream of Mushroom soup

            1 can              Cream of Chicken soup

            1 can              Cream of Celery soup

            1 box              family size chicken flavor Rice A Roni

            1 stick             Butter/margarine

8-10                              boneless chicken breasts

2 cups             finely shredded cheddar cheese

            ¾  can            white wine or water


Melt margarine in pan; mix Rice A Roni in with margarine to coat  rice/vermicelli (I usually put the seasoning mix in first in the melted  margarine, then coat the rice with that mixture).  Lay chicken breasts on  rice mixture, then spread soups over chicken.  Pour water or white wine over  mixture, then cover with foil.  Bake in 350 oven for 1 hour; remove foil and  sprinkle with cheddar cheese.  Bake for an additional 20 -25 minutes.



To Add:


Chicken Bordeaux

Ginger Chicken

Hawaiian Chicken

Chicken Divan

Chipped Beef Chicken

Chicken Tetrazini

Joannes’ German Noodles and Sauerkraut

Quiche Lorraine





Ken’s Garlic Potato Casserole


            8 med.           Potatoes, peeled, cut, cooked

            1 pkg.            Cream Cheese

            8 oz.              Sour Cream


            1 Tbs.            Garlic Salt

            1 Tbs.            Garlic Powder


Mash all the above ingredients together in bowl, put in greased casserole dish, and top with:


            2 cups            Cheddar Cheese


Bake at 350o for an hour.



Brandy-Orange-Pecan Sweet Potatoes


            2/3 cup          Brown Sugar

            ½ cup            Chopped Pecans

            ½ cup            Melted Butter

            1 Tbsp.          Cinnamon

            1 tsp.             Salt

            1 tsp.             All Spice

            1 tsp.             Ginger

            1 tsp.             Nutmeg

            ½ tsp.            Cloves

            2                    Eggs, beaten well

            1/3 cup          Orange Juice

            ¼ cup            Bourbon, Brandy, or Grand Marnier

            4 cups            Cooked Sweet Potatoes (5 large potatoes+)


Mix everything, adding nuts the last.  Bake in casserole, topped with marshmallows, as an option.



Fettuccine Alfredo



            1 cup             Heavy Cream

            ¼ cup            Butter

                                  Salt and Pepper to taste

            ½ cup            Freshly ground Parmesan Cheese

                                  Chopped parsley

                                  Garlic Salt


Melt cream, butter, and cheese in pan slowly, stirring until cheese has melted.  Cook good quality egg noodles, drain and mix with sauce.  Reheat the combo for a few minutes.  Serve.



Hollandaise Sauce


            2                   Egg Yolks

            2 tsp.             Tarragon Vinegar

            Dash              Cayenne Pepper

            ¼ lb.              Butter (1 stick)


With yolks, vinegar, and pepper, flick blender on to mix.  Melt butter and bring to boil.  Pour butter into blender with blender running at medium to high speed, slowly until butter is blended and sauce thickens.


From Judy 6/2002


Green Onion and Bacon Mashed Potatoes

4 large baking potatoes, peeled

8 oz. shredded colby-Monterey Jack cheese

6 to 8 bacon slices, cooked and crumbled

4 green onions, chopped

2 garlic cloves, pressed (I used the jarred garlic)

1/2 cup sour cream

1/4 cup butter or margarine, softened

1 1/2 tsp. salt

1/2 tsp. pepper

Combine potato and water to cover in a large Dutch oven' bring to a boil, and

cook 25 minutes or until tender.  Drain


Mash potato ; stir in cheese and remaining ingredients.


Green Beans with Garlic-Herb Butter

1 lb. fresh green beans

1/4 cup butter or margarine

1 small onion, minced

1 celery rib, minced

1 1/2 tsp. jarred minced garlic

1/4 tsp choppped fresh or dried rosemary

3/4 tsp salt

1/4 cup chopped fresh parsley

Bring salted water to a boil in a large saucepan; add beans , cover, and cook

10 - 15 minutes.  Plunge in ice water to stop the cooking; Drain.


Melt butter in saucepan over medium high heat; add onion and celery and saute

5 minutes.  Add garlic, and saute 2 minutes. Stire in beans, rosemary, salt, and parlsey; saute 4 minutes or until thoroughly heated.



Ultimate Macaroni and Cheese
Makes 6 servings

Choose a medium-sized pasta with grooves, twists and/or curves that will hold a maximum of the cheese sauce. Varieties such as macaroni, gemelli, radiatore, rotini, shells or fusilli are ideal. You can skip the onion/bay leaf/peppercorn infusion for the béchamel sauce to save time; it adds a subtle layer of savory flavor to the dish.


·         2 ½ c (9 ounces) dry pasta

·         2 ½ c whole milk

·         1 slice onion

·         1 bay leaf

·         10 whole black peppercorns

·         4 T unsalted butter

·         ¼ c all-purpose flour

·         Salt and freshly ground black pepper

·         8 oz sharp cheddar cheese, grated (about 2 ½ cups)

·         3 oz fontina cheese, grated (about 1 cup)

·         3 oz Emmenthal, Gruyère or similar Swiss-type cheese, grated (about 1 cup)

·         ½ c fresh bread crumbs


1. Preheat the oven to 350°F. Generously butter a 2-quart baking dish.


2. Bring a large pot of salted water to a boil. Stir in the pasta and boil until it is about half-cooked, tender on the surface with a distinct bite still in the center, about 5 minutes. Drain well, rinse with cold water and set aside, tossing from time to time as it cools to avoid sticking.


3. Put the milk in a small saucepan with the onion slice, bay leaf and peppercorns. Bring just to a low boil over medium heat, then take the pan from the heat and let sit to infuse for 10 to 15 minutes. (If skipping the aromatics, simply warm the milk.)


4. Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook, whisking constantly, until it foams up and has a very slight toasty smell (it should not brown), 1 to 2 minutes. Strain the warm milk into the pan and whisk to blend. Continue to cook the sauce, whisking often, until it thickens, about 5 minutes. Turn off the heat and gradually whisk in the cheeses until fully melted. Season the sauce to taste with salt and pepper, then add the pasta and stir to fully coat all the pasta with the cheese sauce.


5. Pour the mixture into the prepared dish and sprinkle the bread crumbs evenly over. Set the dish on the oven rack and lay a piece of foil on the rack below to catch any drips. Bake until the macaroni and cheese is bubbling hot and the top is nicely browned, about 40 minutes. Let sit for about 15 minutes before serving.



German Red Cabbage

5                  slices bacon, chopped

1                  onion, chopped

1                  head red cabbage (about 2 lbs), cored and sliced  (I use 3 medium jars)

2                  large (or 3 small) tart apples, cored and sliced thinly - no need to peel

2       tsp      flour

1/4    c         vinegar

1/4    c         brown sugar

1-1/2 c         dry red wine

1/2    tsp      orange zest

                    Dashes and pinches, etc., of whatever spices you're in the mood for: whole cloves, allspice, caraway, thyme, bay leaf, nutmeg, cinnamon but not too much - you don't want to overpower the cabbage

                    Salt & pepper to taste

Sauté the bacon in the bottom of a Dutch oven or stewpot. Add onion and cook til limp. Add cabbage and turn in the fat. Core and thinly slice apples and add them. Dust with the flour and turn and stir until incorporated and flour has cooked a little.


Add the vinegar, sugar, 1 1/2 cup wine, orange zest and whatever spices you're in the mood for. To help you out, inhale the aroma of the cooking cabbage, and then take a sniff of your spice. Add whatever seems to go together. But not too much.


Cover and cook slowly till tender and flavors are well combined. I usually either do this in a 300º oven for a couple hours or, if I'm going to be out of the house all day, a crock pot. Before serving, taste for salt & pepper, and if flavor is too strong, add a little hot water.



Pineapple Casserole

2                  large cans of crushed pineapple

2                  eggs, beaten well

1                  cup of sugar

2                  tsp. corn starch

Mix well and put in casserole dish.  Top with:

                    Pats of butter around the top

                    Cinnamon – sprinkled liberally over the top


Bake in 350 degree oven for 1 hour.



Broccoli Casserole

Serves 18-24


            3 pkgs.          Broccoli Cuts or Florets (20 oz. each), almost fully cooked

            1 lg.               Onion, chopped and sautéed in butter/margarine

            1 can             Cream of Celery Soup

            1 cup             Mayonnaise

            2 cups            Cheddar Cheese, grated


Sauté onion in butter or margarine until soft.  Cook broccoli florets until tender, but not overcooked.  Gently mix all the above ingredients together.  Put into greased casserole dish.




            1 stack           Ritz Crackers, crumbled

            1 stick            Butter/Margarine


Melt butter/margarine in frying pan; add crumbled bits of Ritz crackers, tossing until evenly moistened and coated with the butter/margarine.  Spread evenly over broccoli mix in casserole dish. This may be prepared a day or two before serving.  Bake at 350o for 45-60 minutes until mixture bubbles and cracker topping is golden brown and crispy.


Corn Bread Pudding

2 eggs, beaten
1 16 oz. can of creamed corn, intact
1 16 oz. can of corn, drained
1 Jiffy Corn Muffin Mix
1 stick of butter, melted (or 1/2 cup of corn oil)
1 cup of sour cream
 Double the recipe, mix and put in 9x13 casserole; bake at 350 for 45 minutes.

Corn Soufflé

1 can cream style corn
1 tbsp. flour
1 tsp. sugar
1/4 tsp. salt
Dot top with butter
3 whole eggs, beat with whisk
1 c. milk

Add all ingredients and pour into casserole. Bake at 350 degrees for 30 to 40 minutes until lightly brown. To test doneness, use a table knife and insert in middle. If knife comes out clean, the soufflé is done. Makes 6.






Rose’s Sesame Almond Cole Slaw


            1 pkg.            Shredded cabbage or ½ head

            3 oz. pkg.      Raman Noodle (Soup) – Chicken Flavor, crunched up

            ½ cup            Slivered Almonds – toasted in 350-deg. oven 5-10 min.

            3 Tbs.            Sesame Seeds - toasted in 350-deg. oven 5-10 min.



            ½ cup            Vegetable Oil

            3 Tbs.            White Vinegar

            3 Tbs.            Sugar

            1 pkg.            Raman Noodles Seasoning Mix


Add dressing right before serving and toss.



Strawberry Jell-O Salad


            1 lg. Pkg.       Strawberry Jell-O

            10 oz. can      Crushed Pineapple, with juice

            1½ cups         Orange Juice

            1 sm. can       Evaporated milk

            1 – 8 oz.        Cream Cheese


Combine Jell-O, pineapple juice, and orange juice; heat until Jell-O is dissolved.  Add softened cream cheese.  In separate bowl, beat milk until peaks form, fold into Jell-O mixture.  Pour into mold and refrigerate overnight.  Unmold and serve.



Tart Red Jell-O Salad


            1 pkg.            Raspberry Jell-O

            1 cup             Boiling Orange Juice

            1 cup             Apple Sauce



Pineapple Lemon/Lime Jell-O Salad


            1 lg. Pkg.       Lime or Lemon Jell-O

            2 cups            Hot Water

            8 oz.              Cream Cheese

            1 sm. Can      Crushed Pineapple

            1 cup             Cold Water

            1 can             Evaporated Milk



Mandarin Orange Salad

(from Mimi Betz)


6 cups            Red Leaf and/or Green Leaf lettuce – loosely packed

1 can             Mandarin Oranges in light syrup (drained)

3 or 4            Thin sliced scallions

1 tbsp.           Chopped parsley

½ cup            Sliced almonds - toasted


Dressing (mix and refrigerate for 30 minutes)

½ cup            Oil

¼ cup            White Tarragon Vinegar

1 ½ tsp.         Sugar

½ tsp.            Dried tarragon

            ¼ teaspoon    salt

            1/8 teaspoon pepper

            Dash of hot sauce



Vegetable Salad


            2 parts           Vinegar

            1 part             Salad oil

                                  Sugar, Salt and Pepper


Boil and pour over:


            1 can             Tender Tiny Peas

            1 can             Green String Beans, French cut

            1 can             Chinese Vegetable


Refrigerate after tossing in:


                      Toasted slice almonds

                      Crumbled Bacon

                                  Minced Onion





Onion Dill Bread


            1 pkg.            Yeast

            3½ cup          Flour

            ¼ tsp.            Baking Soda

            1 ½ tsp.         Salt

            1                    Egg


Mix together.  Warm and Add:


            ¼ c.               Water

            ¾ cup            Cottage Cheese

            ¾ cup            Sour Cream

            3 Tbsp.          Sugar

            3 Tbsp.          Minced Dried Onion

            2 Tbsp.          Dill weed, chopped

            1 ½ Tbsp.      Butter, softened or melted


In order listed, place dry ingredients and egg into inner pan of bread maker.  Warm next set of ingredients and add.  Select “Whitebread” and push “Start”.  Lightly brush the top with melted butter.  Absent a bread maker, knead ingredients, let it rise, and bake in 2 pans.



(makes 12 small, 6 large)


1¼ cup          Flour

            ¼ tsp.            Salt

            3 lg.               Eggs

            1¼ cups         Milk

            2 Tbsp.          Butter, cut into 12 even pieces

             Tbsp.            Butter, melted


Oil or spray popover pan.  Preheat oven to 400 degrees and set rack in middle of oven.  Preheat popover pan in oven for about 2 minutes.  Blend flour, salt, eggs, milk, and melted butter until mixture is the consistency of heavy cream, about 1 - 2 minutes.  This can be mixed in a food processor, blender, electric mixer, or with hand mixer.  The batter can be made ahead of time and

stored in the refrigerator.  Batter should be used at room temperature. Place 1 small piece of butter in each cup and place pan back in preheated oven until butter is bubbly, about 1 minute.  Fill each cup half full with batter and bake 20 minutes.  Reduce temperature to 300 degrees and continue baking 20 minutes.


Our Famous Popovers

Normandy Farms

Makes Approximately 12-16 Popovers


·         8 whole eggs

·         2 cups of milk

·         Vegetable Oil

·         1 teaspoon of salt

·         1 teaspoon of sugar

·         2 cups of all-purpose flour

Mix the eggs. Add the milk, salt sugar and flour and hand mix for one minute. Do not over-mix!


Pre-heat popover pan with ½ teaspoon vegetable oil in each cup for 10 minutes. When hot, fill each cup with popover mix 3/4 full.  Bake for 10 minutes at 400 degrees.  Reduce heat to 350 degrees and cook for an additional 35 minutes.  Be sure popovers are cooked inside to prevent collapsing.  Recipe yields 6-8 popovers using standard popover pans.


Always use a cookie sheet as a drip pan for excess grease when the popover pops!





Beer Cheese Soup

Serves 4


Serve this rich soup with a hearty loaf of bread.



1 stick           Butter

1 medium      Onion, diced

2 stalks           Celery, diced

1/2 cup          Flour

4 cups           Chicken broth

12 ounces      Beer (one can)

1 1/2 cups      Sharp cheddar cheese, grated

1/2 tsp.          Dry mustard

                     Salt and white pepper to taste



Melt the butter in a heavy soup pot. Add the onion and celery.

Cook until just soft. Sprinkle on the flour and cook for three minutes, stirring frequently.

Slowly whisk in first the broth, then the beer. Bring to a boil.

Reduce the heat. Slowly whisk in the cheese. Add the mustard.

Remove from the heat and serve immediately.

To reheat, place in a double boiler to prevent scorching.



Cream of Peanut Soup



            1/3 cup          Grated Onion

            1/3 cup          Celery

            2 Tbsp.          Minced Carrots

            ¼ cup            Butter (1/2 stick)


Stir in:

            1 cup             Peanut Butter (crunchy)

            4 cups            Chicken Broth


Simmer 15 minutes, remove from heat and stir in:


            ½ cup            Sour Cream or Heavy Cream


Garnish with chopped peanuts.



Mom’s Pea Soup


                                  Ham Bone or 2 Ham Hocks

10 cups          Water

1 pkg.            Dried Split Peas

                                  Chopped onion

                                  Chopped Celery

                                  Sliced carrots


Cook 2 hours; remove meat from bones and put back in soup.  Option to blend veggies before putting ham pieces back in.



Tomato Soup


½ cup               Chopped celery

½ sm.               Onion chopped

2 Tbsp.            Butter

2 Tbsp.            Flour

6 cups              Chicken broth

1 can – lg.        Tomatoes - chopped

1 cup                Half and Half or Light Cream

Chives (opt.)


Sauté onions and celery in the butter; stir in flour and add broth.  Bring to a boil.  Add peanut butter and stir until smooth, then add half-and-half.  Heat, but do not boil.  Serve.


Brown Derby’s Oyster Brie Champagne Soup

Brown Derby, Disney MGM Studios

6 ounces brie
48 ounces half-and-half
6 ounces roux, cold*
2 ounces fish base
1 cup Champagne
8 ounces oysters
8 ounces oyster juice

Salt and white pepper to taste

Put half-and-half in a thick bottom pot. Heat nearly to boil. Add roux to thicken, simmer 10 to 15 minutes. Add brie, stirring constantly to melt. Add fish base, strain and return to pot.


In a separate pot, cook oysters in their own juice. Strain mixture into first pot, then add cooked oysters, juice and champagne to mixture. Add salt and white pepper to taste.  Serves 6







Almond Marzipan Layer (between cake and frosting)

            2 cups            ground almonds  (I use canned almond paste)

            1¼ cups         fine granulated sugar

            1¼ cups         powdered confectioner’s sugar

            1 egg             (I use egg white)

            1‑2 Tbs.        lemon juice

            ¼ tsp.            almond extract


Mix dry ingredients together, then add wet ingredients.  Mix well.


Roll out (with rolling pin) between two pieces of wax paper, using powdered sugar to prevent it from sticking. Remove top wax paper sheet, flip the other one over onto cake, carefully working the remaining piece of wax paper from the marzipan layer, making sure it adheres to the cake.  Trim excess away from cake plate.


Fondant Icing:

            3½ cups        powdered sugar

            1 lg.               egg white

            2 tsp.             liquid glucose

                                 Cornstarch (to thicken, as needed)


This may be rolled and transferred to cake, as Marzipan, above, or used in a decorating bag with tips.


Chocolate Frosting:

            3 Tbs.            shortening (butter)

            3 sq. (1 oz. ea.) unsweetened chocolate

            2 cups            powdered sugar

            ¼ tsp.            salt

            1/3 cup          milk

            1 tsp.             vanilla


Heat butter and chocolate in double boiler sauce pan over low heat until melted.  Blend in remaining ingredients; beat until smooth.  Place saucepan of frosting in bowl of ice and water; continue beating until frosting is smooth and of spreading consistency.


Vanilla Frosting:

            1 box             powdered sugar

            1 stick            softened butter

            1 tsp.             vanilla

            1/8 tsp.          salt

            3 Tbs.            milk (+ or -, as needed)


Spice Icing for Spice Cake

To Vanilla frosting, add:

            1 tsp.             Cinnamon

            ½ tsp.            Nutmeg

            ½ tsp.            Allspice

            ½ tsp.            Cloves




Quick Chocolate Mousse


Whirl in blender:


            1 cup             Chocolate Chips

            2                    Eggs

            2 Tbs.            Rum

            3 Tbs.            Hot, strong Coffee


Add:     3/4 cup          Milk, scalded


Pour into parfait glasses; chill at least four hours.  Serve with whipped cream.



Mary’s Chocolate Mousse


            4                    Eggs

            6 oz.              Chocolate Chips (semi-sweet)

            2 Tbs.            Crème de Cocoa

            1/3 cup          Strong Hot Coffee


Beat egg whites; whirl chocolate chips in blender until smooth; add egg yolks and crème de cocoa and blend again; fold into egg whites.  Refrigerate and top with cool whip and pistachios.



Cold Pumpkin Soufflé


            1 envelope     Gelatin (unflavored)

            1/4 cup          Rum

            4                    Eggs

            2/3 cup          Sugar

            1 cup             Cooked pumpkin, seasoned with:  (I use more)

                                  1/2 tsp. cinnamon

                                  1/2 tsp. ginger

                                  1/4 tsp. mace

                                  1/4 tsp. ground cloves

            1 cup             Heavy Cream, whipped to hold definite shape


Sprinkle gelatin over rum in cup.  Stand cup in container of boiling water and heat it, shaking it occasionally until gelatin is dissolved.  In a bowl, beat eggs thoroughly.  Gradually add sugar until it is smooth and very thick.  Stir in pumpkin.  Mix in gelatin, then whipped cream.  Fill 1 quart soufflé dish that has a wax paper standing collar.  Chill until set.  Remove paper.  Serve with sweetened whipped cream.




Almond “Crown Cake”


It is best to have the 18 ring pans and a cookie gun or decorating bag.


            4 cans            Almond Paste

            4                    Egg Whites

            2 cups            Powdered Confectioners Sugar


Mix ingredients, place in cookie gun with large round opening, and squirt around rings of pans.  Bake at 325o for 20 minutes, until a little golden brown.  Do not over bake. Remove rings, stacking them starting with the largest, cementing them with zigzag drizzles of icing from a decorating tip:


            1                    Egg White

            1 cup             Powdered Confectioners Sugar

            1 tsp.             Cream of Tartar





            12                  Egg Yolks

            6 oz.              Sugar

            ¼ cup            Cognac

            ½ tsp.            Cardamom (crushed seeds or powdered)

            ½ pint            Whipping cream, whipped

            1 lb. (?)          Flour


Beat egg yolks, mix in sugar, cognac, cardamom, and whipped cream.  Soft flour, little by little, into mixture until dough is stiff enough to roll out.  (Best to make and refrigerate.)  Roll out as thin as possible, with as little flour as possible.  Cut into diamond shapes with a pie roller to make edges crinkle, make small slit lengthwise in center and turn corner through.  Deep fry in oil to a light golden color.  Dry and cool.  Serve with whipped cream.





            2                    Eggs                                                          3                   Eggs

            1 cup             Sugar                                                         ½ cup            Sugar

            ½ cup            Butter                                                        6 Tbs.           Butter

            ½ cup            Flour                                                          2/3 cup          Flour

            1 cup             Milk                                                           ½ tsp.            Lemon extract

            ½ tsp.            Cardamom                                                 ½ tsp.            Cardamom


Heat special waffle iron on both sides on stove top burner (med. – high). Brush insides with melted butter.  Spoon 1 Tablespoon of batter into center.  Bake, turning every 20 seconds.  Roll immediately.  Serve with whipped cream or alone.



Hello Dollies


            ½ cup            Butter

            1½ cups         Graham cracker crumbs

            1 – 14 oz.      Can of Sweetened condensed mild

            6 oz. pkg.      Chocolate chips (semi-sweet)

            3½ oz. can     Flaked coconut

            1 cup             Chopped pecans


Melt butter, mix in crumbs.  Spread on bottom of 9” x 13” baking pan.  Mix coconut, chips, and nuts together and spread on top of crumbs.  Pour sweetened condensed milk over top.  Bake 25 to 30 minutes at 325 degrees until lightly browned.  Cool before cutting.



Black Bottom Cupcakes



            1                    beaten egg

            8 oz.              softened cream cheese

            1/3 cup          granulated sugar

            1/8 tsp.          Salt


Beat ingredients well.  Stir in 6 to 8 oz. of semi-sweet chocolate chips.  Set aside.



Sift together the following –

            3 cups            flour

            2 cups            granulated sugar

            ½ cup            cocoa

            2 tsp.             baking soda

            1 tsp.             salt



            2 cups            warm water

            2/3 cup          vegetable oil

            2 tbsp.           white vinegar

            2 tsp.             vanilla


Beat all ingredients together until well blended.  Fill cupcake liners ½ full of the cake mixture, and drop 1 tbsp. of the cream cheese mixture on the top of each. Bake 20-25 minutes at 350o.  Let cool.  Makes approximately 2 to 2 ½ dozen medium sized cupcakes.



Chocolate Amaretto Cheesecake


            1 cup             Chocolate wafer crumbs

            ¼ cup            Butter, melted

            12 oz. pkg.    Chocolate chips (semi-sweet)

            3 – 8 oz. pkg.   Cream Cheese

            ¾ cup            Sugar

            3                   Eggs

            ½ cup            Amaretto

            8 oz.              Sour Cream

            2 Tbs.           Whipping Cream


Combine crumbs and butter; press into 9” springform pan (or two regular pie plates).  Melt chocolate.  Beat cream cheese until fluffy; add sugar gradually.  Add eggs, one at a time.  Add chocolate, then sugar, Amaretto, sour and whipping creams (may still be a little lumpy).  Pour in pan.  Bake at 350 degrees for 45 minutes.  Center may still be a bit soft; will firm up in refrigerator.  Cool to room temperature; refrigerate overnight.  Remove sides of springform pan.



Cheese  Cake


            1                   Graham cracker crust on bottom of greased springform pan

            3 lg. Pkgs.     Cream Cheese

            3                   Eggs

            2 tsp.             Vanilla

            1 cup             Sugar


Mix until smooth; bake at 375 degrees for 25 minutes.



            4 Tbs.           Sugar

            1½ pints        Sour cream

            1 tsp.             Vanilla


Spread over cake; bake for 10 minutes at 475 degrees.  Cool and cover overnight.




Poppy Seed Cake


            1                    Butter Cake Mix

            4                    Eggs

            ½ cup            Sherry

            ½ cup            Buttery Flavored Oil

            1/3 cup          Poppy Seeds

            1 lg. Pkg.       Cream Cheese


Blend, add:

            1 pkg.            Vanilla Instant Pudding

                                  Chopped Pecans/Walnuts


Bake in Bundt Pan at 350 degrees for 1 hour.



Auntie’s Butter Cookies


            1 cup             Butter

            1 cup             Sugar

            3¼  c.            Flour

            1                    Egg

            1 tsp.             Vanilla

            ½ tsp.            Salt

            For Chocolate:  Add 2½ squares of baker’s chocolate


Using a Swedish cookie gun, press out rows or circles of cookie dough.




Pillsbury Award Winning:  Double-Delight Peanut Butter Cookies

(Carolyn Gurtz)


1/4 cup Fisher Dry Roasted Peanuts, finely chopped

1/4 cup Domino or C&H Granulated Sugar

1/2 teaspoon ground cinnamon

1/2 cup Jif Creamy Peanut Butter

1/2 cup Domino or C&H Confectioners Powdered Sugar

1    package (16.5 ounces) Pillsbury Create 'n Bake refrigerated peanut butter cookies, well chilled



Heat oven to 375 degrees. In a small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside. In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape the mixture into 24 one-inch balls.


Cut a roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape one cookie dough piece around one peanut butter ball, covering completely. Repeat with the remaining dough and the balls.


Roll each covered ball in peanut mixture; gently pat the mixture completely onto the balls. On ungreased large cookie sheets, place balls two inches apart. Spray the bottom of a drinking glass with Crisco Original No-Stick Cooking Spray; press into remaining peanut mixture. Flatten each ball to 1/4 -inch thickness with the bottom of the glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into the dough.


Bake seven to 12 minutes or until edges are golden brown. Cool one minute; remove from cookie sheets to cooling rack. Store tightly covered.

 Double-Delight Peanut Butter Cookies


Lemon Pie


            1 med.           Container of Cool Whip

            8-10 oz. can Sweetened Condensed Milk

            1 sm. can       Frozen Lemonade, thawed


Add yellow food coloring.  Pour into graham cracker crust and refrigerate.



Chocolate Silk Pie



Be sure to thoroughly chill this no-bake pie before attempting to slice it.

Serves 6-8


            1 cup             Sugar

            6 ounces        Butter

            6 ounces        Chocolate, bittersweet (unsweetened)

            4                   Eggs

            2 tsp.             Vanilla

            1 Tbs.           Kahlua (optional) (note: This is coffee-flavored liquor.)

            1                   Pie shell (9-inch), pre-baked

                                 Whipped cream


Melt the chocolate in a bowl over simmering water.  Set aside and allow to cool slightly. 

Using an electric mixer, cream together the butter and sugar until smooth. 

Add the chocolate, vanilla and Kahlua (if used) and blend. 

With the mixer running, add 1 egg and beat for 5 minutes. 

Repeat with the remaining 3 eggs (mixing each for 5 minutes). 

Pre-bake the pie shell and allow to cool.  Pour the mixture into the shell. 

Cover and chill in the refrigerator for at least 2 hours (overnight is best). 

Serve cold, topped with whipped cream.



Very Chocolate Cake


This is so easy and if you are a chocaholic, you will love it.


            l lg. Pkg.        cooked chocolate pudding (8 serving size) NOT INSTANT

            1 box            chocolate layer cake without pudding in the mix

            1 tsp.             oil

1                   12 oz. package chocolate chips (mini chips if you can find them)


Prepare pudding with milk according to directions.  Cook.  Remove from heat. 

 Beat in oil and cake mix (just the dry cake mix) Spread in greased and floured 13x9 inch pan 

Sprinkle chips on top  Bake at 350 degrees for about a half hour, give or take depending on your oven. 

Serve with whipped cream or ice cream.  Delicioso!!


Pumpkin Crisp 

Evelyn Deane


Spray bottom of pan with Pam or line with waxed paper

·         1 cup evaporated milk

·         2 cups pumpkin

·         1 cup sugar

·         3 eggs

·         1 box golden cake mix

·         1 cup nuts

·         2 sticks margarine or butter

·         1 tsp. cinnamon


·         8 ounces cream cheese, room temperature

·         1 small container Cool Whip

·         1½ cups confectioner’s sugar

Makes a 9 x 13 cake.  Make ahead and freeze

Combine milk, pumpkin, sugar, eggs and cinnamon.  Pour into lined baking dish; sprinkle cake milk over first layer; melt butter and sprinkle over cake mix; sprinkle nuts on top; bake at 325 degree oven for 60 minutes.

Cool cake and ice. 


“Neiman-Marcus Chocolate Chip Cookie” >>

(Recipe may be halved)


2 cups             butter

4 cups             flour

2 tsp.              soda

2 cups             sugar

5 cups             oatmeal blended in blender to fine powder

24 oz.             chocolate chips

2 cups             brown sugar

1 tsp.              salt

1 six oz.          Hershey bar (grated)

4                     eggs

2 tsp.              baking powder

2 tsp.              vanilla

3 cups             chopped nuts


Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey Bar and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees. Makes 112 cookies.



Dark Chocolate Ganache Mousse

This recipe comes to us from chef Tom Guay of Vermont's Woodstock Inn.


2 pounds plus 8 oz. dark chocolate
7 cups heavy whipping cream
4 oz. butter
strawberries or raspberries and whipped cream for garnish



Serves 12

In a heavy bottomed pot, bring cream and butter to a boil. Take off heat immediately. Add chocolate and stir until melted. Pour into a pan and refrigerate for 24 hours. Remove from refrigerator and whip with a beater at moderate speed until mixture forms peaks. Spoon or pipe with a pastry bag into red wine glasses. Top with whipped cream and fresh strawberries or raspberries. Berries can also be put into the bottom of the glass before filling




Larry Weatherholt, Elkridge Furnace Inn


Prepare chocolate mousse and peanut butter mousse and refrigerate.  Line small cups (like demitasse cups) with plastic wrap and spoon or pipe in chocolate mousse to fill half way and then peanut butter mousse the rest of the way.  Cover exposed top with plastic wrap and freeze.  When frozen solid, remove plastic wrap and turn out onto a baking rack on a sheet pan.  Pour ganache over the bombes and refrigerate.



1 lb. semisweet chocolate, melted and slightly cooled

5 egg yolks, beaten

3 T strong coffee

2 C whipping cream, whipped


Slowly add chocolate to egg yolks while stirring.  Add coffee.  Fold in whipped cream.



12 oz. creamy peanut butter

10 oz. cream cheese

1/3 C heavy cream

4 egg whites

7 oz. powdered sugar

Cream peanut butter and cream cheese together.  Slowly add cream.  Whip egg whites until stiff; then add sugar and whip together.  Fold egg whites into PB mixture and chill.




Using equal amounts of heavy cream and chocolate, heat the heavy cream and when it just begins to bubble, remove from heat.  Add semi-sweet chocolate chips and stir until melted.

From Marjorie Seidman



Pumpkin Cheesecake

Serving: 16
Cook Time: 1 hour 15 minutes
Total Time: 2 hours plus chilling


Crumb Crust:

bullet1 cup graham-cracker crumbs
bullet3 tablespoons margarine or butter, melted
bullet2 tablespoons sugar

Pumpkin Filling:

bullet2 packages (8 ounces each) cream cheese, softened
bullet1 1/4 cups sugar
bullet1 can (16 ounces) solid-pack pumpkin (not pumpkin-pie mix)
bullet3/4 cup sour cream
bullet2 tablespoons bourbon or 2 teaspoons vanilla extract
bullet1 teaspoon ground cinnamon
bullet1/2 teaspoon ground allspice
bullet1/4 teaspoon salt
bullet4 large eggs

Sour-Cream Topping:

bullet1 cup sour cream
bullet3 tablespoons sugar
bullet1 teaspoon vanilla extract
bulletCrystallized ginger strips for garnish


1. Preheat oven to 350 degrees F. In 9" by 3" springform pan, with fork, stir graham-cracker crumbs, melted margarine or butter, and sugar until moistened. With hand, press mixture onto bottom of pan. Tightly wrap outside of pan with heavy-duty foil to prevent leakage when baking in water bath later. Bake crust 10 minutes. Cool completely in pan on wire rack.

2. In large bowl, with mixer at medium speed, beat cream cheese until smooth; slowly beat in sugar until blended, about 1 minute, scraping bowl often with rubber spatula. With mixer at low speed, beat in pumpkin, sour cream, bourbon or vanilla, cinnamon, allspice, and salt. Add eggs, 1 at a time, beating just until blended after each addition.

3. Pour pumpkin mixture into crust and place in large roasting pan. Place pan on oven rack. Carefully pour enough boiling water into pan to come 1 inch up side of springform pan. Bake cheesecake 1 hour 10 minutes or until center barely jiggles.

4. Meanwhile, prepare Sour-Cream Topping: In small bowl, with wire whisk, beat sour cream, sugar, and vanilla until blended. Remove cheesecake from water bath, leaving water bath in oven, and spread sour-cream mixture evenly over top. Return cake to water bath and bake 5 minutes longer.

5. Remove cheesecake from water bath to wire rack; discard foil. With small knife, loosen cheesecake from side of pan to help prevent cracking during cooling. Cool cheesecake completely. Cover and refrigerate cheesecake at least 6 hours or overnight, until well chilled. Remove side of pan to serve. Garnish with crystallized ginger.




Printed from COOKS.COM

3/4 c. crushed graham cracker crumbs
1 tsp. cinnamon
2 tbsp. brown sugar, firmly packed
3 tbsp. butter, melted
4 (8 oz.) pkg. cream cheese, softened
1 3/4 c. sugar, divided
5 eggs
1/4 c. unsifted flour
1 (16 oz.) can pumpkin
2 tsp. or more pumpkin pie spice, to taste
2 tbsp. rum
2 c. sour cream
1 tsp. vanilla

In a bowl, mix graham cracker crumbs with cinnamon and brown sugar, then stir in melted butter. Press mixture in bottom of a 9 inch springform pan. (Note: A 10 inch springform pan might work better. I always had too much of the cheesecake batter to fit.) Set aside.

In a large bowl, preferably with electric mixer, beat cream cheese until fluffy. Stir in 1 1/2 cups sugar. Beat in eggs one at a time, sprinkle flour over mixture and beat. Thoroughly mix in pumpkin, then spice and rum. Pour into the springform pan. Bake in preheated 325 degree oven 1 hour and 30 minutes. Turn off heat and let cake stand in oven another 30 minutes. Remove cake from oven



Elegant Pumpkin Cheesecake  

This rich dessert is so special it would make an elegant finale for Thanksgiving dinner. It also helps take the stress out of last minute preparations, as it's necessary to prepare in advance to allow plenty of time for the cake to cool and set. 

2 cups crushed graham crackers
Or 2 cups
crushed vanilla cookies
Or crushed ginger snap cookies
1 1/2 tsp.
1/3 cup melted butter

1 1/2 cup sugar
1/4 cup
brown sugar
4 - 8 oz. packages cream cheese
3 T flour
2 tsp.
1 1/4 tsp.
ground (dried) ginger
1/4 tsp.
ground cloves
1 15 oz. can pumpkin or equivalent fresh cooked pumpkin
1 T
vanilla extract

1. Preheat oven to 325°.
2. Mix 1 1/2 tsp. cinnamon and crushed graham crackers or cookies together. Add melted butter and mix until well blended.
3. Using fingers, press crust mixture into bottom and 2/3 of the way up the sides of a 9 inch
springform pan. Bake crust for about 6 minutes until set.
4. Mix the cream cheese and sugars together until smooth.
5. Stir together the flour and spices and mix this into the cream cheese mixture.
6. Beat the eggs into the cream cheese mixture one at a time.
7. Beat in the pumpkin and vanilla.
8. Pour filling into the pre-baked crust and bake for about 1 1/2 hours or until a
cake tester comes out clean.
9. Cool completely, then cover and refrigerate for at least two hours (or overnight) before serving. Cake can even be made two days in advance.





Quicker’s Slush


            9 cups            Boiling Water

            3                    Green Tea bags


Let stand 10 minutes and cool.  Add:


            2 cups            Sugar

            1-12 oz. can  Frozen Orange Juice

            1-12 oz. can  Frozen Lemonade

            2 cups            Brandy (or Gin)


Mix and freeze, stirring occasionally while freezing.  Serve with 7 Up.



Lemon Drop Martini







·         2 cups sugar

·         3 cups water

·         3 cups milk

·         3 cups heavy cream

·         1 cup sugar

·         1 cinnamon stick

·         2 oz. Ibarra chocolate

·         2 oz. Kahlua

·         8 eggs


1. Preheat oven to 350 degrees

2. Combine sugar and water and bring to simmer. Simmer on low until golden brown and caramelized. Approximately 30 – 40 minutes. When you start seeing bubbles stay close because it’s almost ready. Line flan molds with caramelized sugar.

3. Bring milk and heavy cream to a boil in medium saucepan. Add sugar and cinnamon stick.

4. Reduce heat to simmer. Break chocolate into small pieces and add to milk mixture with Kahlua and vanilla extract.

5. In a large stainless bowl, slowly add milk mixture, a little at a time, with eggs – be careful not to cook the eggs! Combine all milk –chocolate mixture into eggs and whisk until well blended.

6. Fill sugared flan molds almost to rim. Bake in a hot water bath until flans are set. Approximately 30 min. Flans are done when you can insert a knife and it will come out clean.

7. Cover flans with aluminum foil and continue to bake 5 minutes more. This will prevent them from over browning. When flans are done, remove from water bath immediately to stop them from cooking.







     My friend Jewel Coburn, an excellent cook, brought this appetizer to our house.  The list of ingredients will scare anyone who ever thought of low-fat or heart-healthy cooking.  But Jewel looks fabulous and is a marathon runner.  Do you suppose this dish is her secret?

1 lb. Unripe brie, rind removed

6 slices good quality fresh white bread, crusts removed

8 Tbs. Sweet butter (1 stick), at room temperature

1 tsp salt

a dash of Tabasco sauce

4 eggs

1 ½ cups whole milk

Butter a 1½ or 2 quart soufflé or baking dish.  Butter one side of the bread and cut each slice in thirds.  Whisk together the eggs, milk, Tabasco, and salt.  Break, or cut up brie into small pieces. (I found a similar version of this recipe in the Silver Palate Cookbook, and they suggested grating the cheese.  I say good luck trying to grate brie.  However, the smaller the pieces of cheese the better).  Arrange half the bread on the bottom of the baking dish.  Cover with half the brie.  Repeat.  Pour egg mixture over cheese and bread.  Let it sit 30 minutes.  Bake at 350 degrees for about 30 minutes, until it's golden and bubbly.  Speaking of golden and bubbly, we had a great bottle of champagne with this dish…mercy!





     This is based on a recipe from Bofinger, which claims to be the oldest restaurant in Paris.  I was working with a group of French musicians who took me there for dinner.  The food was incredible and the atmosphere took you back in time.  I kept looking over my shoulder to see if Henri Toulouse-Latrec was in the house.  The original recipe called for lamb shanks.  I substituted lamb shoulder steaks as they are easier to work with.  You can use lamb stew meat or leg of lamb that has been cut into steaks or stew.  I suggest you serve this over mashed potatoes or polenta.  I resisted including my recipe for mashed potatoes after receiving threats from the American Heart Association.

1 ½ Tbsp. Olive oil

6 lamb-shoulder steaks (about 3½ pounds)

2 carrots, peeled and chopped

2 onions, chopped

1 celery stalk, chopped

1 cup dry white wine

3 large cloves of garlic, chopped

1 Tbsp. tomato paste

4 cups rich chicken stock*

1 cup water

2 large fresh sprigs rosemary or 1 teaspoon dry

2 sprigs fresh thyme

1 10 ounce bag frozen peas

Preheat oven to 300 degrees.  Wrap herbs in cheesecloth and tie with a piece of string or place them in a small muslin bag.  Heat oil in a large Dutch oven over medium-high heat.  Brown lamb and transfer to a plate.  Add carrots, onions and celery to Dutch oven and sauté until soft and starting to brown.  Add wine and boil until all liquid evaporates.  Add tomato paste and garlic.  Cook for a minute (be careful not to burn the tomato paste).  Add lamb, stock, water, and herbs.  Cover and bake for about 1½ hours or until the meat is tender.

Remove lamb.  Boil cooking liquid for 35 minutes until thickened to a sauce consistency.  Season with salt and pepper.  In the meantime, remove all fat, bone and connective tissue from the lamb.  Break or cut it into bite size pieces.  Discard herbs.  Return lamb to sauce and add peas. (At this point, you can let this cool to room temperature, refrigerate overnight, then remove the hardened fat that settles on top, before reheating.)  When the lamb and the peas are warm, serve.

Another option, is to strain the sauce, and press the solids through a fine sieve before adding the lamb, peas and blanched carrots:  6 carrots, peeled and cut into ¼ slices.  Drop carrots into boiling salted water, cook for 4 minutes.  Drain, and plunge them into ice water to stop cooking.  Drain and set aside.





     Rich chicken stock comes from using the bony parts of chickens that have been browned.  I save the bones and drippings from roasted chickens in my freezer until I have enough to make stock.  You can also get wings and backs from the butcher and roast them at 400 degrees with carrots, onions and celery for about 1 to 1½ hours until every thing has a nice brown color to it.  Place bones and drippings, or wings, backs and vegetables in a stock pot and cover with water.  Bring to a boil then reduce heat, partially cover the pot, and simmer (a few bubbles rising to the top) on very low heat for several hours or overnight.  Strain stock, and refrigerate.  Remove fat that hardens on top, then bring to a boil and simmer until it reduces to half.  I make this in large batches and freeze it.  It makes the best gravy and sauces you'll ever taste.



     At Bofinger, the specialty is choucroute, which is a variety of meat and sausage on saurkraut.  This cabbage dish is NOT saurkraut, but it has a bit of tang to it from the apple and vinegar.  It is a perfect addition to this meal.  The recipe comes from Alice Water's Chez Panise Vegetables cookbook.  Her recipe calls for duck fat, which I replaced with butter and bacon drippings.  I was fresh out of duck fat.

1 red or green cabbage      

1 medium onion       

1½  Tbsp. Sweet butter

1½  Tbsp. bacon drippings

1 Tbsp. Sherry wine vinegar

1 bay leaf

salt and pepper

½ cup water

1 apple

Remove the outer leaves of the cabbage.  Cut it in half, remove the core, and slice the cabbage very thin.  Peel the onion and slice it very thin. 

In a large pan or Dutch oven, melt the butter and bacon drippings, add the onion and cook over medium heat for 5 minutes until the onion is soft but not brown.  Add cabbage, vinegar, bay leaf, salt, pepper, and water.  Cover and simmer for 20 minutes.  Peel and grate the apple, add it to the cabbage, and cook for another 5 minutes.  Taste, adjust seasonings and serve.



     This was not the dessert we served the night of our pot-luck dinner, but it is one that I have had numerous requests for.  I found it in the R.S.V.P. section of Bon Appetit several years ago and it was an instant winner.  The original recipe called for this to be made in a spring-form pan.  I divide the batter into two loaf pans.  1 for now, one for later.

3 cups all-purpose flour       

1 Tbsp. ground cinnamon

2 tsp. Baking soda

1½ tsp. Ground cloves

1 tsp. Ground ginger

¾ tsp. Salt

1½ cups sugar

1 cup vegetable oil

1 cup unsulphered light molasses

½ cup water

2 large eggs

1 Tbsp. Minced, peeled fresh ginger

½ cup chopped crystallized ginger


Preheat oven to 350 degrees.  Line two 4"x 8"x 2" baking pans with parchment paper.  Sift first 6 ingredients into a medium bowl.  Combine sugar, oil, molasses water, eggs and fresh ginger in a large bowl, whisk together.  Mix in crystallized ginger.  Stir in dry ingredients.  Pour batter into prepared pans.  Bake until tester inserted in center comes out clean; about 60 minutes.  (This cake will fall, so don't be alarmed or disappointed.  It's not how it looks, it's what's on the inside that counts).  Cool on a rack for 1 hour.  Remove paper and cool to room temperature.  (Can be prepared 1 day ahead.  Wrap in foil and refrigerate.  Bring to room temperature before serving)

Hummus With Pita Chips                                                                                                                   


     This is a classic standard that changes a little each time I make it. As with so many of my recipes, I start with a basic formula and adjust it to the mood of my taste buds. The pita chips are a little bit of a hassle, but they're really worth it.

4 cups canned garbanzo beans (chick-peas), drained

¼ cup tahini (sesame paste)

1/3 cup warm water

1/3 cup extra virgin olive oil

juice of 2 to 3 lemons

3 garlic cloves

1 teaspoons salt

1 teaspoon ground cumin seed

freshly ground pepper to taste


1 package of 8" white pita bread (about 12 pieces)

8 tablespoons butter (1 stick)

½ teaspoon salt

2 cloves garlic, chopped

Put the chickpeas in a food processor fitted with a steel blade. Process for a few seconds, then add the olive oil, juice of 1 lemon, and warm water. When smooth, add the tahini and process until incorporated.

Use a garlic press to mash the garlic, and add it, the cumin seed, salt and pepper. Process and taste. Add more lemon juice and adjust seasoning to taste. Scrape into a storage container, cover, and refrigerate until ready to use.

Preheat oven to 350.

Melt butter in a small sauce pan over low heat. Add garlic and salt, cover, and let it sit over low heat until the garlic is soft.

Each pita will yield 12 chips. Because it is hollow, you treat it as if it were two. I cut it into pie-shaped wedges that become two chips. This is how:

Lay a piece of pita flat, cut in half, and open the pocket being careful not to tear the bread or split it in two. Lay the halves flat, and cut into thirds, open them up, and cut at the fold. Baste both sides with the garlic butter, and put them crust side down on cookie sheets. Bake until the tops are golden and the chips are crisp. Let them cool, and put them in an airtight container until you're ready to serve.


Oven Roasted Asparagus With Green Sauce


    I found the original recipe in Bon Appetit in April 1991 and made a couple of changes along the way. I always start making the sauce as it reads below and adjust as I go… sometimes a little more lemon, sometimes a little more anchovy, sometimes a little more mustard...start here and see where it takes you. This is definitely a crowd pleaser.

2 cups loosely packed fresh Italian parsley leaves

2 cups loosely packed fresh basil leaves

3 tablespoons fresh lemon juice

5 oil-packed anchovy fillets

2 tablespoons drained capers

1 garlic clove

1 teaspoon Dijon mustard

¼ teaspoon pepper

Pinch of salt

2/3 cup olive oil


2 pounds asparagus, trimmed

2 tablespoons olive oil

2 tablespoons water

Combine first nine ingredients in processor. Blend until smooth. With machine running, gradually add 2/3 cup olive oil through feed tube. Taste and adjust seasoning. (Sauce can be prepared 2 days ahead.) Cover and refrigerate. Bring to room temperature before serving.

Position rack in top third of oven and preheat to 450. Place asparagus on heavy large cookie sheet. Drizzle 2 tablespoons oil and water over. Toss gently to coat. Bake asparagus until just tender and light brown, about 10 minutes. (Start checking them with a fork at about 7 minutes.) Divide asparagus among plates, spoon sauce over and serve.


Caramelized Onion And Garlic Tart


     This comes from a September 1993 issue of Bon Appetit. I replaced the crust recipe with one I got from my brother-in-law Sam Douglas, a professional chef, and have adapted it over time. The measurements for the pastry are by weight, so that the results are consistent. This is a very sexy tart.


4½ ounces unbleached all-purpose flour

4½ ounces cake flour

4 ounces frozen unsalted butter, cut into cubes

2 ounces chilled solid vegetable shortening

3 ounces ice water


2 tablespoons olive oil

2½ pounds onions, chopped

10 large garlic cloves, chopped

1 large fresh thyme sprig, or

¼ teaspoon dried

1 bay leaf

½ cup dry white wine

1 cup packed shredded Gruyre cheese

( about 4 ounces )


For crust: Combine flour, butter and shortening in a food processor fitted with a steel blade and pulse the on/off switch until the mixture resembles coarse meal. Blend in the water one tablespoon at a time until the dough forms moist clumps. Gather the dough in a ball, flatten it into a disk, and wrap it in plastic. Refrigerate for 30 minutes. (Dough can be prepared 4 days ahead. Let it soften slightly before continuing.)

Preheat the oven to 400. Roll out dough on a floured surface (I use a pastry cloth) to a 12-inch round. Roll up dough on rolling pin, and transfer it to a 9-inch tart pan with a removable bottom. Press dough into pan and trim the edges. Poke some holes in the dough with a fork. Freeze for 15 minutes.

Line crust with foil and fill with beans or pie weights. Bake until set. Remove foil and weights. Continue baking until crust is golden brown, piercing with a fork if crust bubbles, about 15 minutes longer. Transfer to a rack, and cool completely.

For filling: Heat oil in a large heavy skillet over medium heat. Add onion, garlic, thyme and bay leaf and cook until onions brown and mixture is jam-like, stirring occasionally, about 50 minutes. Add wine; stir until all liquid evaporates, about 5 minutes. Season with salt and pepper. Cool. (Crust and filling can be made 6 hours ahead. Cover separately; let stand at room temperature.)

Preheat oven to 400. Remove thyme sprig and bay leaf from filling. Stir in the cheese. Transfer filling to crust. Bake until filling is brown, about 20 minutes. Remove pan sides from tart. Serve warm or at room temperature.


Herb-Crusted Lamb Chops


     Springtime seems to suggest lamb. Although, when I was growing up, we ate lamb, in one form or another, all year long. I came up with this treatment a while back, and it varies slightly from time to time. Sometimes I throw in a little Dijon mustard. One time I added sesame cracker crumbs and toasted walnuts to the mix. But this is my basic recipe.

16 loin lamb chops cut 1¼" thick

3 tablespoons chopped fresh rosemary, firmly packed

2 tablespoons chopped thyme leaves, firmly packed

4 garlic cloves, minced

1 tablespoon fresh ground pepper

1 teaspoon salt

extra virgin olive oil

Put the first 6 items in a mortar and pestle and slowly add olive oil as you mash the ingredients into a thick, grainy paste. Spread ¼ to ½ teaspoon of the herb mix onto both sides of the chops. Lay them flat in a single layer on a non-metallic tray or dish, and cover them with plastic wrap. Leave them overnight in the refrigerator or at room temperature for a few hours.

Arrange coals in your grill so that you have a hot spot and a medium-hot spot. Sear the chops over the hot coals and then transfer them to the medium-hot area and cook them 3 minutes on each side for medium rare.


Lemon Poppy Seed Pound Cake


     My wife was craving lemon pound cake. This is the recipe that scratched her itch. It comes from The Cake Bible by Rose Levy Bernbaum. All the ingredients should be at room temperature. Serve slices of the cake with fresh berries.

3 tablespoons milk

3 large eggs

1½ teaspoons vanilla

5¼ ounces sifted cake flour (measured by weight)

5¼ ounces sugar (measured by weight)

¾ teaspoon baking powder

¼ teaspoon salt

1 tablespoon loosely packed grated lemon zest

3 tablespoons poppy seeds

13 tablespoons unsalted butter (softened)

¼ cup plus 2 tablespoons sugar

¼ cup freshly squeezed lemon juice

Preheat oven to 350. Grease an 8"x 4"x 2 ½" loaf pan, line the bottom with parchment or wax paper, and then grease again and flour it.

In a medium bowl lightly combine the milk, eggs and vanilla.

In a large mixing bowl combine dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and half the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase to medium speed (high speed if using a hand mixer) and beat for 1 minute to aerate and develop the cake's structure. Scrape down the sides. Gradually add the remaining egg mixture in 2 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides. Scrape the batter into the prepared pan and smooth the surface with a spatula. Bake 30 minutes, then cover loosely with buttered foil to prevent over-browning. Bake 25 to 35 minutes longer or until a wooden toothpick inserted into the center comes out clean. (The cake should start to shrink from the sides of the pan only after removal from the oven.)

Shortly before the cake is done, prepare the lemony syrup: In a small pan over medium heat, stir the sugar and lemon juice until dissolved. As soon as the cake comes out of the oven, place the pan on a rack, poke the cake all over with a wire tester, and brush it with half the syrup. Cool in the pan for 10 minutes. Loosen the sides with a spatula and invert it onto a greased wire rack. Poke the bottom of the cake with the wire tester, brush it with some syrup, and reinvert onto a greased wire rack. Brush the sides with the remaining syrup and allow to cool before wrapping airtight. Store 24 hours before eating to give the syrup a chance to distribute evenly. The syrup will keep the cake fresh a few days longer than a cake without syrup.



Smith Island Ten-Layer Cake

The Washington Post, April 23, 2008


Some folks believe it was the late Frances Kitching, an innkeeper on the island, who called for the cake to be 10 layers, as it is in this recipe.  This cake was named the official State Dessert of Maryland on April 24, 2008.

16 servings


For the cake

  • • 8 ounces (2 sticks) unsalted butter, at room temperature, cut into chunks; plus more for greasing the pans

  • • 3 cups flour

  • • 1/4 teaspoon salt

  • • 1 heaping teaspoon baking powder

  • • 2 cups sugar

  • • 5 large eggs

  • • 1 cup evaporated milk

  • • 2 teaspoons vanilla extract

  • • 1/2 cup water

For the icing

  • • 2 cups sugar

  • • 1 cup evaporated milk

  • • 5 ounces unsweetened chocolate, chopped

  • • 4 ounces (1 stick) unsalted butter

  • • 1/2 to 1 teaspoon vanilla extract


For the cake: Position an oven rack in the middle of the oven; preheat to 350 degrees. Use butter to lightly grease ten 9-inch cake pans, or use 2 or 3 cake pans at a time and re-grease them as needed.

Sift together the flour, salt and baking powder.

Combine the butter and sugar in the bowl of a stand mixer or hand-held electric mixer; beat on medium speed until light and creamy. Add the eggs one at a time; beat until smooth. Reduce the speed to low and add the sifted dry ingredients 1 cup at a time; beat until incorporated. Still on low speed, add the evaporated milk, then the vanilla and water, beating until well combined.

Place 3 serving spoonfuls of batter in each of the cake pans; use the back of the spoon to spread it evenly. Bake 2 or 3 layers at a time on the middle oven rack for 8 to 9 minutes. (A layer is done when you hold it near your ear and do not hear it sizzle.)

While the cakes are baking, make the icing: Combine the sugar and evaporated milk in a medium saucepan over medium-low heat. Add the chocolate and butter; warm through, stirring, until both have melted. Increase the heat to medium and cook, stirring occasionally, for 10 to 15 minutes. Remove from the heat and add the vanilla extract, stirring to combine. The icing will be thin but will thicken as it cools.

As the cake layers are done, run a spatula around the edge of the pan and ease out the layers. Let them cool. Place the bottom layer on a cake plate; spread 2 or 3 spoonfuls of icing on each layer. (Don't worry if a layer tears; no one will notice when the cake is finished.) Cover the top and sides of the cake with the remaining icing; push any icing that runs onto the plate back onto the cake.

Recipe Source:

Adapted from "Mrs. Kitching's Smith Island Cookbook," by Kitching and Susan Stiles Dowell (Tidewater Publishers, 1981). Used by permission of Cornell Maritime Press/Tidewater Publishers, Centreville, Md.

545 calories, 26g fat, 16g saturated fat, 121mg cholesterol, 121mg sodium, 74g carbohydrates, 2g dietary fiber, 8g protein.


Kendall Barrett's Smith Island Cupcakes

The Washington Post, April 23, 2008

  • Cuisine: American

  • Course: Dessert


With six to eight layers in a single cupcake, ganache in between them and a glossy chocolate glaze to coat them, these modern versions of Smith Island cakes are sure to please.

For best results, make the cupcakes and ganache 1 day in advance; the cupcakes will be easier to cut into thin layers. The ganache can remain covered at room temperature or can be covered and refrigerated. Allow to come to room temperature before using.

The Lewes Dairy brand of heavy cream that baker Kendall Barrett prefers is available at some Whole Foods Markets.

Makes 18 regular-size cupcakes or 9 large cupcakes


For the cupcakes

  • • 2 3/4 cups flour, preferably King Arthur All-Purpose Flour

  • • 1 3/4 tablespoons plus 1/8 teaspoon baking powder

  • • 1/4 teaspoon salt

  • • 8 ounces (2 sticks) unsalted butter, preferably Plugra brand, at room temperature

  • • 2 cups sugar

  • • 4 large eggs

  • • 2 teaspoons vanilla extract

  • • 1 cup whole milk, at room temperature

For the simple syrup

  • • 1 cup water

  • • 1 cup sugar

  • • Flavoring, such as Grand Marnier (optional)

For the chocolate ganache

  • • 1 pound semisweet chocolate, preferably Valrhona, chopped

  • • 2 cups heavy cream, preferably Lewes Dairy brand

For the chocolate glaze

  • • 8 ounces semisweet chocolate, preferably Valrhona, chopped

  • • 6 tablespoons (3/4 stick) unsalted butter, preferably Plugra brand

  • • 1 tablespoon light corn syrup

  • • 5 teaspoons water


For the cupcakes: Preheat the oven to 350 degees. Line regular-size cupcake pans with paper liners.

Sift together the flour, baking powder and salt.

Combine the butter and sugar in the bowl of a stand mixer or use an electric hand-held mixer; beat on medium speed for several minutes until light and fluffy. Add the eggs one at a time, then the vanilla extract; after they have been well incorporated, beat on medium speed for 2 to 3 minutes until well incorporated.

Reduce the speed to low and add about 1/3 of the sifted dry ingredients; beat until combined and then add 1/3 of the milk. Alternate additions of the remaining wet and dry ingredients, stopping often to scrape down the sides of the bowl. Do not overmix, which can toughen the cupcakes.

Divide the batter among the cupcake liners and bake for 20 to 25 minutes or until the tops of the cupcakes spring back when touched. Transfer to a wire rack to cool completely. Cover loosely until ready to assemble.

For the simple syrup: Combine the water and sugar in a small saucepan over high heat, stirring to dissolve the sugar. Bring to a boil, then remove from the heat and let cool. Add flavoring, if desired.

For the ganache: Have ready a large roasting pan or hotel pan.
Place the chocolate in a large heatproof bowl.
Bring the cream to a boil over medium-high heat in a heavy-bottomed medium saucepan. Remove from the heat and pour over the chocolate; stir until well incorporated to form a ganache. Pour into the roasting pan or hotel pan, spreading it evenly so the ganache cools naturally, quickly and completely.

When ready to assemble, make the chocolate glaze: Heat about 1 inch of water in a medium saucepan over medium heat. Place a medium stainless-steel mixing bowl on top, fitting it snugly over the opening of the saucepan. Combine the chocolate, butter, light corn syrup and water in the bowl, stirring gently to combine. Remove from the heat.

To assemble: Remove the cupcakes from their paper liners. Working with 1 cupcake at a time, turn it on its side and use a serrated knife to cut 8 very thin, equal layers, keeping them in proper order. (if you have trouble with this, freeze the cupcakes for up to 1 hour to firm them up a bit.)

Use a pastry brush to lightly coat the bottom layer with simple syrup. (This is called "punching"; see TIP.) Spread a thin layer of ganache on the bottom layer. (The ganache should be like soft fudge but very spreadable.) Repeat with the remaining cupcake layers, rebuilding the cupcake right side up and ending with a coating of ganache on the top. Refrigerate for about 10 minutes, until the cupcakes are set.

Place a large wire cooling rack over a rimmed baking sheet. Place the filled cupcakes on the rack. Spread a little ganache on the sides of the cupcakes to cover any crumbs (and provide a surface for the glaze to cling to).

Ladle the chocolate glaze over the cupcakes, allowing the excess glaze to drip onto the baking sheet. When the glaze has set, seat the cupcakes in clean paper cupcake liners.

Tip: About Punching:

Cake expert Kendall Barrett brushes cake layers with simple syrup to keep them moist. Even in her Smith Island Cupcakes, she says, "added moisture and possible flavor, if you choose to flavor your punch [hence the term], is a benefit for any cake or cupcake. You expose so much surface when you cut the layers, there will undoubtedly be a little drying out."

Recipe Source:

From Kendall Barrett of Kendall's Cakes in Falls Church.

504 calories, 29g fat, 17g saturated fat, 86mg cholesterol, 175mg sodium, 62g carbohydrates, 3g dietary fiber, 6g protein.



O/F Logo Cake

Serves 300, give or take

(Note:  Takes lots of time, an understanding family, patience, and a good sense of humor!)



            15 boxes        Duncan Hines Pudding in the Cake Mix (or equal)

                                    Devils Food/Chocolate Flavor

            45                  eggs

            20 cups          water

            5 cups            oil

            10 pkgs.        mini‑morsel real chocolate chips


Preparing one mix at a time, make in batches of 3 cake mixes at a time, following the directions given on the box, and adding the extra ingredient of mini chocolate chips just prior to pouring into cake pans.  Pour 3 batches into greased and floured 12" x 18" sheet cake pan.  Bake in 350 degree oven for 55 to 60 minutes.  Check for doneness with a toothpick. 


While this is baking, have spouse, children, or friends lick beaters and bowls (so you won't get too sick)!  Repeat process 4 times.  (It is especially important about getting help licking the bowls if you do this all in one night!)  


Clear off dining room table (or equal) and cover with wax paper, as this will be where you store finished, covered cakes until frosting, several nights later.  Cool cake for 1 hour; turn cake onto wax paper to finish cooling.  Cover cakes with plastic wrap.


The next day/night, if you still have the energy, make the chocolate frosting recipe nine times.  (Will need five more recipes of this to "decorate" finished cake.)


Chocolate Frosting:


            3 Tbs.            shortening (butter)

            3 sq. (1 oz. ea.) unsweetened chocolate

            2 cups            powdered sugar

            1/4 tsp.          salt

            1/3 cup          milk

            1 tsp.             vanilla


Heat butter and chocolate in double boiler sauce pan over low heat until melted.  Blend in remaining ingredients; beat until smooth.  Place saucepan of frosting in bowl of ice and water; continue beating until frosting is smooth and of spreading consistency.  For this cake, the consistency should be more like cement, as it will serve that purpose when layering the cakes.


To construct, cut each sheet cake into two pieces: one 12" x 12", the other 12" x 6".  The structural foundation for the cake should be three pieces of foam core board, 15" x 15", glued together.  It may be topped with a professional decorative cake base board.  Carefully, start to layer the cakes, using frosting as "cement".   Alternate full 12" x 12" pieces with two 12" x 6" ones.  Pile into a cube, 6 ‑ 7 layers high. (Note: due to the weight, it is likely to compact, so pile higher than 13".)  Cover with wrap for another night.


If your family and friends haven't committed you yet, continue, making 9 times the vanilla frosting.


Vanilla Frosting:


            1 box             powdered sugar

            1 stick            softened butter

            1 tsp.             vanilla

            1/8 tsp.          salt

            3 Tbs.            milk (more or less, as needed)


Beat all ingredients together.  Coat entire outside of cake with vanilla frosting.  Make as flat and smooth as possible.  Dipping the spatula into milk helps achieve a smooth finish.


With a small knife, gently sketch the O/F Logo Design on the top and sides of the cake.  The full square logo with the words "Office of Facilities" should go on top.  The simpler triangular logo should go on all four sides. 


Using more vanilla and chocolate frosting recipes (lost count by now, perhaps 3‑5 more each flavor, but the entire cake takes 24 frosting mixes!), start "piping" the O/F design on the top of the cake.  To do this, use a cake decorating "gun" or pastry bag and a No. 3 Star tip.  With the two frostings, fill in the entire area of the O/F logo triangles with little piped stars.  The area for the O/F lettering and the blank triangle areas on the sides will remain with the white undercoat frosting.  Using a small round lettering tip on the gun/bag, write the words Office of Facilities in chocolate frosting at a diagonal across the top.  To give the cake a finished look, garnish each edge and along the bottom with more decorative piping.  Use your imagination!


(Recommendation:  Now that you're done, hire professional help to clean your kitchen!  Better yet, don't bother trying to make this cake at all!  If you can con a baker into making this cake for $150., consider it a bargain. ‑ KAREN)




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