Ingredients

• 2 cup sugar
• 1 tsp salt
• 1/4 cup Hershey’s baking cocoa
• 1/2 cup butter
• 1/2 cup peanut butter
• 1 tsp vanilla
• 1/2 cup milk
• 3 1/2 quick oats oatmeal

Directions

1. In a sauce pan add the sugar, salt, cocoa, butter, peanut butter, vanilla, and milk
2. On medium heat bring the mixture to a boil for a few minutes, stirring constantly
3. Remove the pan from heat
4. Stir in the oatmeal
5. Using two spoons, drop small cookie portions on wax paper
6. As the cookies cool they will stiffen up

Ingredients

• 1 cup heavy cream
• 1/3 cup mint leaves
• 4 cups strawberries or raspberries
• 1/2 cup zinfandel
• 6 peppercorns
• 1 tsp fennel seeds
• 1 cardamom pod
• 3 tbsp sugar

Directions

1. Pour cream into sauce pan, bring to boil
2. Submerge mint leaves in cream, remove from heat, cover and allow to steep for 30 min
3. Remove and discard mint leaves
4. Create a spice bag for the peppercorns, fennel seeds, and cardamom
5. In a separate sauce pan add zinfandel, sugar, spice bag, and 2 cups of strawberries to pan, bring to boil
6. Simmer strawberries for 30 minutes, should begin to form a syrup consistency
7. Place the remaining strawberries into bowls
8. Remove spice bag and pour cooked strawberries over uncooked strawberries
9. Cover with creme, and garnish with mint leaves

Ingredients

• 5 tsp ground nutmeg
• 5 tsp ground cumin
• 5 tsp ground coriander
• 2 1/2 tsp allspice
• 2 1/2 tsp ground ginger
• 1 1/4 tsp cayenne pepper
• 1 1/4 tsp ground cinnamon

Directions

1. Mix all spices together
2. Store in air tight container
3. Makes approximately 8 tbsp of seasoning

Ingredients

• 2 1/2 tbsp olive oil
• 1/3 cup pine nuts
• 1/3 cup slivered almonds
• 1/3 cup cashews
• 1 tbsp Moroccan seasoning blend
• 6 green onions
• 1 1/2 cup long grain rice
• 3 cups chicken stock
• 1 orange
• 1/3 cup currants
• 2 tbsp flat leaf parsley

Directions

1. Thinly slice green onions
2. Peel orange, remove pith, cut into 8 segments
3. Heat 1 tbsp of oil in pan over medium-high heat, add nuts and stir until begin to brown
4. Add spices to nuts, stir, then remove from heat and put to the side
5. Add 2 tsp oil to sauce pan heat over medium-high heat and add green onions
6. Cook for 1 minute then remove and set aside with nuts
7. Turn heat to high, add remaining oil to pan
8. Pour rice into pan and coat rice with oil
9. Add chicken stock and orange slices to rice
10. Cook, stirring until comes to boil
11. Reduce heat, cover and simmer for 15 to 20 minutes or until rice has absorbed all of the stock
12. Remove orange segments
13. Stir in nut mixture, currants (can substitute with dried cranberries, raisins, dried gooseberries), green onions, and parsley
14. Use with cooked lamb, fish, or chicken

Ingredients

• 1 cup rolled oats
• 1 1/8 cup milk
• 2 eggs
• 2 tbsp oil
• 1 tbsp brown sugar
• 1/4 tsp salt
• 1 tsp baking powder
• 1/2 cup whole wheat flour

Directions

1. Soak oats in milk for 5 minutes
2. Mix all ingredients together thoroughly
3. Sprinkle poppy seeds and sesame seed on griddle before pouring batter

Ingredients

• 4 cups chopped apples, apricots, peaches, pineapple, blueberries, or raspberries
• 2 tbsp lemon juice
• 2 3/4 cup sugar
• 1/3 cup corn starch
• 3 1/2 cups flour
• 1 tbsp baking powder
• 1 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground mace
• 1 1/4 cup butter or margarine
• 2 slightly beaten eggs
• 1 cup milk
• 1 tsp vanilla
• 1/2 cup chopped walnuts

Directions

1. In a sauce pan add 1 cup water and your choice of fruit
2. Simmer, covered for about 5 minutes or until fruit is tender
3. Stir in lemon juice
4. Mix in 1 1/4 cups of sugar and the cornstarch and stir into fruit mixture
5. Cook and stir until thickened, then cool
6. In a mixing bowl add 3 cups of flour, 1 cup sugar, baking powder, cinnamon, mace, and 1 tsp salt
7. Cut in the 1 cup of butter, until mixture in crumbly
8. Combine milk, eggs, vanilla
9. Add to flour mixture, mixing until completely blended
10. Spread half of the batter in a 13 x 9 inch pan
11. Spread cooled fruit mixture over the batter
12. Spoon remaining batter in small mounds over the fruit, trying to spread out evenly
13. Combine 1/2 cup sugar and 1/2 cup flour
14. Cut in 1/4 cup butter till crumbly
15. Stir in walnuts
16. Sprinkle mixture over batter in pan evenly
17. Bake at 350 degrees Fahrenheit for 45-50 minutes until toothpick comes out clean

Ingredients

• 1/2 cup sugar
• 2 large mangos
• 1 egg white (optional)
• 1 cup milk
• 1 cup cream
• Juice of 1 orange
• 1 tbsp orange zest

Directions

1. Peel and chop mango
2. Make syrup with sugar and water simmer 5 minutes
3. Mix with orange and mango until smooth
4. Freeze

Ingredients

• 1 cup cake or pastry flour
• 1 3/4 cup sugar
• 12 egg whites
• 8 oz peppermint candy canes
• 1 tsp vanilla
• 1 tsp almond extract
• 1 tsp cream of tartar
• 2 cups heavy whipping cream

Directions

1. Preheat oven to 375 degrees Fahrenheit
2. Sift flour and 3/4 cup of sugar
3. Beat egg whites until foamy, and add cream of tartar, vanilla, and almond extract
4. Keep beating until firm but not dry
5. Gently fold 1/3 of the flour mixture into the egg whites.  Repeat twice
6. Turn batter into a 10 inch tube pan and bake until browned and firm (50-60 min)
7. Invert on cooling rake for an hour
8. For topping beat the cream and add the last 1/4 cup sugar until the cream forms soft peaks
9. Frost cake with topping
10. Sprinkle with crushed candy canes

Ingredients

• 1/2 cup butter
• 2/3 cup Hershey’s cocoa
• 3 cups powder sugar
• 1/3 cup milk
• 1 tsp vanilla

Directions

1. Melt butter and stir in cocoa
2. Alternate adding milk and sugar, while mixing well
3. Stir in vanilla
4. If necessary add a small amount of milk
5. Use on your favorite cake or dessert

submitted by Elaine

Ingredients

• 6 tbsp butter
• 1 tsp vanilla
• 1 tbsp milk
• 4 cups powder sugar

Directions

1. Cream butter and sugar together
2. Add milk and vanilla, mix well until smooth
3. Add more milk or powder sugar as necessary to get the desired consistency
4. Add food coloring in needed
5. Use on any cakes, or desserts of your choice