Happy Fathers Day - Father, Dad, Daddy, Papa

Happy Fathers Day to all our wonderful fathers and husbands. I hope you enjoy "your day" and get to spend time with all your loved ones.

"The older I get the smarter my father seems to get"

Fathers day is celebrated on the 3rd Sunday of June, a day we give respect and wonderful treatment to our dads. Although we should be doing this every day, not just on Fathers day.

Typically, it's a day of gift giving, special dinners or barbecues and family oriented activities. The first observance of this special day was held on June 19, 1910 through the efforts of Sonora Smart Dodd. Ms. Dodd is from Spokane, WA. Being originally from WA too, I can vouch we have very special people in the state.

Ms. Dodd in 1909 was listening to a Mother's day sermon at the Central Methodist Episcopal Church in Spokane. She wanted a celebration that honored fathers, like her own father William Smart. He was a Civil War veteran and his wife died when Sonora was 16 and he took care of all six children. I personally don't know why people find that so fascinating, considering men should take care of their children even if their wife is alive. It takes both parents to make a baby so both parents should take care of them, but then again, this is just my humble opinion.

On June 19, 1910 Sonora arranged a tribute for her father in Spokane. She enlisted in 1909 the help of the Spokane Ministerial association and young members of the YMCA who went to church wearing roses: a red rose to honor a living father, and a white rose to honor a deceased one. This is what we also learned about Mother's day. Ms. Sonora traveled through the city in a carriage carrying gifts to shut-ins.

It took many many years for the holiday to be official. Where Mother's Day was met with enthusiasm, Father's Day was met with laughter. It must have been because all the "macho" men of the time thought it was a ridiculous idea. The holiday was slowly gathering attention, but for the wrong reasons. It was the target of much satire, including jokes from the local newspaper - they must of had some David Letterman's and Jay Leno's back then.

Finally, a bill was introduced in 1913 and by 1916 President Woodrow Wilson went to Spokane to speak in a Father's Day celebration and wanted to make it official, but the Congress resisted, fearing it would be commercialized. Leave it to Congress and our government to interfere and almost ruin it. In 1924 President Calvin Coolidge recommended that the celebration be held and a national committee was formed in the 1930's by trade groups in order to legitimize the holiday. In 1957 Maine Senator, Margaret Chase Smith wrote a proposal accusing the congress of ignoring fathers for 40-years while honoring mothers. In 1966 President Lyndon Johnson made a proclamation for the 3rd Sunday of June to be Father's Day, but it wasn't made an official national holiday until President Nixon made a proclamation in 1972. Took them long enough and if it wasn't for Sonoa Dodd who never lived to see her dream holiday come true heaven knows how long it would have taken. Thank you Ms. Dodd.

My dad, Robert is a great dad; he's a little gruff acting on the outside, but soft as a marshmallow on the inside. He has always been there for us, taken us on great vacations when we were growing up and I love him very much. As a young man he played football for U of Nebraska and got drafted to play for Green Bay, but the army decided they needed him more, so much for his football career. As a child growing up Kristin and I had to watch more football on TV than should be allowed. To this day, I absolutely hate watching football, but Kristin, Sandy and Terry (siblings) love it. Even after all these years, I'm still learning new things about my dad. Just the other day he told me something that he did as a young man that had me almost on the floor laughing. My dad loves chocolate more than anyone I know, so when I want to wrap him around my finger, I give him lots of good chocolate and it works every time. Love you dad.

For our Father's Day celebration, I think I will take Jerry out for brunch and have a light barbecue in the evening. I already bought Jerry's fathers day gift a few weeks ago, so that's taken care of. I hope you enjoy the recipes listed below and have a perfect Father's Day and celebrate your dad and husband.

Beverages for a Crowd (these contain alcohol, but you can omit it)

Whiskey Sour Summer Beverage

2 (12 oz) cans frozen lemonade
2 (6 oz) cans frozen orange juice
48 oz. Bourbon (you could leave this out)
2 qt. 7-up (or your favorite white soda)
Orange slices

Thaw lemonade and orange juice. Blend with Bourbon; add 7-up just before serving. Serve in tall glasses with ice cubes. Garnish with orange slices.

Cranberry Vodka Summer Beverage

4 quarts cranberry juice
4 cups pineapple juice
2 quarts ginger ale
2 (750 ml) bottles vodka (you could leave this out)

Chill all ingredients and combine in large bowl to mix well, serve in glasses with ice.

Union Square Cafe (New York city) Mixed Nuts - these are so good and so addicting, a must try

2 1/2 cups unsalted mixed nuts; almonds, walnuts, cashews, brazil, peanuts, hazelnuts, pecans
2 Tbl. fresh rosemary, coarsely chopped
1/2 tsp. cayenne
2 tsp. dark brown sugar
1 tsp. sea salt
1 Tbl. unsalted butter, soft

Place nuts on baking sheet and warm in 350 degree oven for 10 minutes. In a large bowl, add all other ingredients, and add warmed nuts, mix well and serve immediately. I just can't tell you how something so simple is so good.

Barb's Spinach Balls (appetizers) I just got back from my friend Barb's house in Ft. Worth area and she had made these wonderful little morsels one evening. Very easy and tasty and I think they would be great for Dad's day. (thanks Barb)

2 (10 oz.) packages frozen chopped spinach
3 cups Seasoned breadcrumbs, lightly crushed
1 large onion, finely minced
4 eggs, well beaten
3/4 cup unsalted butter, melted
1 1/2 tsp. garlic salt
1/2 tsp. freshly ground black pepper
1/2 cup Parmesan cheese, grated

Place frozen spinach into bowl, and place in microwave for a few minutes. When spinach is defrosted, place spinach in clean kitchen towel and wring out all the water. Place spinach in large bowl and pull apart so it's not clumped together. Add remaining ingredients to bowl and mix well to combine. Preheat oven to 325 degrees. Take about 3 Tbl. of the mixture and shape into balls, placing on baking sheet. Bake for about 16 to 20 minutes.

Shrimp with Cocktail Sauce

4 lbs. large shrimp (already cooked, cleaned)
red leaf lettuce
Sauce
1 cup chili sauce
1 cup ketchup
6 Tbl. prepared horseradish
4 tsp. fresh lemon juice
1 tsp. Worcestershire sauce
Tabasco, (I like lots)
1/4 cup Italian parsley, chopped

In a bowl, mix sauce ingredients, and refrigerate. On a platter, add lettuce leaves, in the middle place sauce in attractive bowl and pile shrimp around it.

Whiskey Honey Baby Back Ribs (now what man would not love these?)

3 racks (5 lbs) baby back ribs
1/4 overflowing cup soy sauce
1/4 overflowing cup whiskey (remember when cooking with alcohol, it will cook out and flavor will remain)
1/4 cup honey
2 Tbl. fresh ginger, finely grated
freshly ground black pepper
2 tsp. sesame oil
1/2 tsp. cinnamon
Glaze
1/4 cup honey
2 Tbl. hot water
1/2 cup fresh lime juice
1/4 cup fish sauce
1/4 cup soy sauce
2 Tbl. red pepper flakes
1/4 cup fresh cilantro, chopped
2 Tbl. sugar

In a large baking dish place ribs. In a bowl, whisk soy, whiskey, honey, ginger, black pepper, sesame oil, and cinnamon. Pour over ribs and turn to coat. Cover and refrigerate 4 hours, turning in marinade occasionally.  Glaze;  In a measuring cup, combine the honey with hot water mix well. In a bowl, mix rest of glaze ingredients until sugar is dissolved, stir in honey mixture and mix until combined.  Preheat the oven to 300 degrees. Line a large baking sheet with foil and place ribs on sheet, meaty side up. Cook for about 3 hours, covered with foil until tender. Baste the ribs with the glaze mixture. Preheat your grill and grill ribs until nicely browned for about 10 minutes, basting with glaze again. Remove to platter and slice and serve. Garnish with cilantro or Italian parsley.

Julia's Grilled Halibut Sandwiches with Fried Onions and Remoulade Sauce

8 (6 oz) Halibut fillets
8 good quality buns
Ruby red tomatoes, sliced
Green Leaf Lettuce
3 sweet onions, thinly sliced into circles (see onion rings recipe below)
olive oil
salt and freshly ground black pepper
Creole seasoning (to taste)
butter for buns

Fire up the grill. Brush fish lightly with oil, season with salt, pepper and creole seasoning. Cook fish until done and remove from grill. Brush buns with a little butter on each side and place on grill for a couple of minutes then remove. To assemble sandwiches, spread remoulade sauce on each side of buns, add some onions, top with piece of fish, lettuce and tomatoes. Place on platter and serve with sliced lemons on side for garnish.

Remoulade
1/3 cup onions, chopped
1 celery stalk
1 cup ketchup
3 Tbl. fresh lemon juice
1 tsp. Creole mustard
1/4 cup horseradish
1 cup mayonnaise
2 tsp. Creole seasonings (find at grocery store)
2 garlic cloves, minced
salt and freshly ground black pepper

In a food processor blend onions and celery, but do not completely puree. Place this mixture in a bowl and add rest of ingredients and mix well. Place in refrigerator until ready to use.

Fried Onions

1/4 cup white vinegar
salt and freshly ground black pepper
vegetable oil for frying
1 cup whole milk
2 eggs
3 cups all purpose flour
1 Tbl. garlic powder
1 Tbl. paprika
1 tsp. creole seasoning
1/4 tsp. cayenne

Combine the thinly sliced onion rings, vinegar, salt and pepper in bowl and let stand for 1/2 hours, drain.  Heat oil in deep sided frying pan. In a bowl whisk together milk and eggs. Place the drained onions in the milk mixture, remove and drain well.  In a bowl, mix flour, paprika, salt, pepper, garlic powder, creole seasoning, and cayenne. Toss the onions in flour mixture and shake off excess. In batches, fry onions until crispy and browned. Remove onions to paper towels to drain. Continue frying onions.

Julia's Big Vegetable Platter with Curry Dip

2 cups mayonnaise
1 cup sour cream
4 Tbl. grated onion
2 Tbl. Italian parsley, minced
1/4 tsp. prepared horseradish
1 Tbl. fresh lemon juice
3 tsp. curry (good quality) you more or less to your taste
Vegetables
red bell pepper, sliced
green bell pepper, sliced
cauliflower, florets
carrot sticks
celery sticks
zucchini slices
jicama slices
broccoli florets
asparagus, steamed (until crisp tender)
artichokes, steamed
grape tomatoes
green leaf lettuce

Mix all ingredients dip together, taste and adjust seasonings. Place in attractive bowl and chill. Wash and cut all vegetables you are using arrange on serving platter lined with green leaf lettuce and place curry dip in center.

Julia's Crab Salad (with or without pasta)

4 cups lump crab meat
5 celery stalks, sliced
4 scallions, chopped including green part
1/2 red bell pepper, diced
salt and freshly ground black pepper
Tabasco, few dashes
1 Tbl. fresh lemon juice
zest from lemon
1/2 cup black olives, sliced
3/4 cup frozen peas
1 cup mayonnaise
1 Tbl. fresh dill, minced
1/2 lb. shell pasta (optional)
Red leaf lettuce leaves
Italian parsley, chopped

If using pasta, heat a large pot of boiling salted water, add pasta cook until al dente. Drain and refresh in ice water, drain again. Add to large bowl; celery, red bell pepper, scallions, dill, and olives. Mix mayonnaise in a bowl with lemon juice, zest and Tabasco. Place peas in colander and run cold water over to thaw. Gently mix in mayonnaise mixture, season with salt and pepper, taste then gently mix in peas and crab meat. On a platter, place lettuce leaves and pile on crab salad, sprinkle with parsley.

Julia's Pasta Salad

1 lb. farfalle pasta
2 cans garbanzo beans, drained and rinsed
7 slices thick cut bacon, chopped
1 cup black olives, whole
1 medium sweet onion, chopped
3 large ruby red tomatoes, chopped and seeded
salt and freshly ground black pepper
Dressing
1 cup plain Greek yogurt (no low fat)
1 English cucumber, peeled, sliced lengthwise and seeded
1 Tbl. fresh dill, chopped
1 garlic clove, minced
1/2 cup mayonnaise
1/2 cup feta cheese, crumbled
salt and freshly ground black pepper
1 tsp. fresh lemon juice
1 tsp. white wine vinegar

Over a bowl, add fine mesh sieve, grate cucumbers into sieve. Sprinkle with a small amount of salt, let cucumbers stand about 2 hours. In another bowl, place a fine mesh sieve over bowl, add 3 layers of cheesecloth and add yogurt to strainer, let drain for at least 2 hours. Liquid will drain out and yogurt will thicken.  After 2 hours, discard liquid in yogurt, place yogurt in a clean bowl, add cucumbers and rest of ingredients, gently stir, taste and adjust seasonings.  In a large pot of boiling salted water, add pasta and cook al dente. Drain and refresh in cold water, drain again. In a bowl, add pasta, garbanzo beans, onions, bacon, tomatoes and mix in some dressing to your taste. I don't like mine too wet with dressing. Season with salt and pepper to taste.

Julia's Roasted Potato Salad

4 lbs. baby red potatoes, cleaned and cut in half
1 lb. thick cut bacon
1 cup mayonnaise
1/2 cup sour cream
3 Tbl. grainy mustard
1 Tbl. apple cider vinegar
salt and freshly ground black pepper
1 red onion, chopped
3 garlic cloves, chopped
2 Tbl. capers, drained and rinsed
olive oil
1/4 cup Italian parsley, chopped

Preheat oven to 375 degrees. In a bowl, toss potatoes with olive oil and season with salt and pepper. Place on baking sheet and roast about 1 hour, until tender and golden. Remove from oven and cool. In a large frying pan, add bacon and cook until crisp and remove to paper towels to drain. Remove some of bacon fat and fry onions and garlic until softened. Remove to paper towels.  In a large bowl, add potatoes, capers, onions, garlic and bacon. In another bowl, mix mayonnaise, sour cream, parsley, apple cider vinegar, and mustard, mix well. Fold into potato mixture, taste and adjust seasonings.

Julia's Strawberry Shortcake with Drunken Strawberries (make liqueur ahead of time at least 2 weeks)

4 cups all purpose flour
1/2 cup sugar
8 tsp. baking powder
1/2 tsp. salt
Pinch of nutmeg
1 cup cold butter, cut into small dice
1 whole milk
4 eggs, separated (yolks & whites in separate bowls)
4 pints fresh strawberries (or better yet, berries from your garden)
2 cups heavy whipping cream
sanding sugar
powdered sugar
mint sprig (garnish)
Strawberry liqueur (recipe follows)

Preheat oven to 450 degrees. Sift flour, sugar, baking powder, salt and nutmeg into large bowl. Cut in cold butter to resemble coarse meal. In another bowl, blend milk and egg yolks with a fork. Stir into flour mixture to make a soft dough, divide dough into 6 portions; form into balls. Pat balls out on greased baking sheet to 3-inch circles. In a small bowl, whisk egg whites with a little water and using a pastry brush, brush tops of pastry.  Cook pastry for 10-12 minutes until golden. Remove from oven and cool on rack. Whip whipping cream and add a little powdered sugar. Slice strawberries into a bowl and add 1/4 cup strawberry liqueur, mix gently.  To serve; slice pastry rounds, place bottom half on plate, add some whip cream, add berries, more whipped cream, top half of pastry and drizzle with small amount of strawberry liqueur and top with dollop of whip cream and mint sprig.

Strawberry Liqueur (love this)

3 cups fresh strawberries, ripe and unblemished
1 1/2 cups sugar
2 cups 100 proof vodka
1 cup water
1 tsp. fresh lemon juice
1 tsp. orange zest
1/2 tsp. lemon zest

Gently wash the berries and place in bowl. Crush them with potato masher and add sugar. Let stand for 1 hour. Transfer mixture to a clean, sterilized 2 qt. glass container. Add vodka, water, lemon juice and zests. Cover and let stand in cool dark place for 2 days shaking several times per day.  Press the mixture through a fine mesh sieve which you have placed cheesecloth. Wrap the pulp and squeeze over bowl to extract as much liquid as possible then discard solids and cheesecloth. Strain once again into clean bowl using pouring spout and finally, transfer the liqueur to another clean sterilized glass container. Cover and let stand for 1 week. Filter into a glass container, clean and sterilized with tight fitting lid. Let age for at least 2 weeks before serving. Keep chilled for up to 6 months. The flavor becomes smoother over time. Delicious, you can use over ice cream, or make cocktails.

Whiskey Cake (this comes from a recipe I found using Jack Daniels Whiskey, for all of you who don't like alcohol in your food it will cook out, but impart a wonderful flavor)

2 1/4 cups all purpose flour
2 1/4 tsp. baking powder
1/2 tsp. salt
1 cup butter, melted
2 cups brown sugar, firmly packed
4 eggs, lightly whisked
1/2 cup whiskey
1 cup pecans, lightly toasted and chopped
1 (6 oz.) package semi sweet chocolate chips
Butter Whiskey Glaze

Preheat oven to 325 degrees. Grease a 13x9 baking pan. In a bowl, combine the flour, baking powder and salt. Set aside. Stir the brown sugar, eggs, flour mixture and whiskey into butter that you have melted in large saucepan. Pour batter into prepared pan and sprinkle evenly with pecans and chocolate chips. Bake 45 to 50 minutes or until center of cake if done when tested. Cool on wire rack and drizzle with glaze.

Glaze
1/4 cup butter, melted
2 cups powdered sugar
1/2 cup whiskey
1 tsp. pure vanilla extract

Combine all ingredients in a bowl and beat with wooden spoon. Note: The whiskey taste is quite predominate so I would add the whiskey a little at a time until you get the taste you like, but use no more than 1/2 cup.


Bon appetit

"It's a huge mistake to think you're not vulnerable to temptation"

Bold, Fresh & Flavorful - Eating the Italian Way

The Italian way of living is defined by love of good food, passionate devotion to flavor and a vibrant lifestyle. And of course we can't leave out their enjoyment of good wine.

"The trouble with eating Italian food is that five or six days later you're hungry again."

George Miller

During the late 17th century a recipe book was written discussing the virtues of using lemon and orange juice in Italian cooking. The writer also suggests using vegetables wrapped in damp paper and cooking over embers drizzled with olive oil. He also details the use of pigs to search for those famous truffles. In 1871 the first recipe for pesto was written, as well as the first recipe for pasta with tomatoes. After the 18th century Italian cookbooks began to emphasize the regionalism of Italian cuisine.

Italian cuisine is well known for it use of pasta, different lengths, widths and shapes and varieties filled with other ingredients; ravioli and tortellini. There are hundreds of different shapes of pasta; spaghetti, macaroni, fusilli, lasagna, gnocchi, bucatini (one of my favs) fettuccine, tagliatelle, strangozzi, sagne, angel hair, shells, orzo, pastina, spaccatelli and the list goes on and on. Pasta is categorized in two styles; dried and fresh. Under Italian law, dry pasta can only be made from durum wheat flour or durum wheat semolina. We should always cook pasta al dente (firm to the bite).

Bolognese, Venetia, Roman, Milanese, Tuscan, Piedmontese, Sicilian and Neapolitan are varying styles of Italian cooking. Good ingredients make good food; just to name a few -Veal, Parma ham, aged Parmesan, basil, garlic, capers, mozzarella, artichokes, olives, pasta, porcini mushrooms, ricotta, arborio, sage, tuna, tomatoes, beef, lamb, seafood, anchovies, balsamic, white truffles, and olive oil. All roads lead to the home, to "la cucina di casa." Flavors in Italian cooking start at the bottom and build up, as ALL good cooking should be.

Jerry and I have always wanted to own a little vineyard or olive grove in Italy, we think it would be a splendid way to retire, producing our own wine or olive oil. Jerry and I are avid gardeners and have always grown tomatoes, grapes, fruit trees, and various other vegetables (see Vegetables, the farm). At our home in S. CA we grew varieties of the most gorgeous tasting grapes. We just had your typical postage sized lot that CA developers offer. We planted three varieties next to the fence in our lovely backyard and when they were ready to eat we had beautiful clusters hanging all over those vines just waiting to be picked every morning. Our neighbors, benefited too because grapes were hanging over their side of the fence. In the center of the yard, we purchased a stately grand aged looking fountain. When sitting under the large pergola on the patio listening to that fountain, drinking a nice glass of wine you could imagine being in Italy. At night, when the wrought iron and crystal candelabra that hung over the outdoor dining table was lit it was magical. Currently, we have raised boxed beds of grapes on the back side of our house/fence (3 varieties) and they aren't quite ready, but the squirrels have been checking them out, as well as checking out our apricot, plum and peach trees. We have blackberries which are so sweet, raspberries that aren't ready and lots of herbs. Plant a garden, it doesn't even require much space if you plan correctly. Just think of all the delicious recipes you can create with fresh organic produce and fruit.

I hope you enjoy the recipes listed below and "Felice Cucina"

Jerry's Crispy Fried Calamari (my husband and I are calamari aficionados)

2 lbs. cleaned squid sliced into rings, including tentacles (I call them spiders) or you can use the whole squid
Vegetable oil for frying
2 cups all purpose flour
1/2 cup cornmeal
salt and freshly ground black pepper
1 tsp. cayenne
Marinara sauce (for dipping) make your own or purchase good quality store bought
Italian parsley, chopped

Mix flour and cornmeal in a bowl. Add some calamari and shake off excess. Place oil in a deep sided pan and heat to 375 degrees. Place calamari into oil (do not overcrowd) and fry for about 3 minutes until golden and crispy. Remove to paper towels and continue frying. Place calamari on platter with a small bowl of Marinara sauce in middle and sprinkle with parsley. Delizioso!

Julia's Stuffed Mushrooms with Ricotta/Sun Dried Tomatoes (you will want to make a lot of these because they go fast). We have used Portobello mushrooms in this recipe and have eaten as entree with salad and bread.

12 large button mushrooms
olive oil
salt and freshly ground black pepper
1/3 cup Parmesan cheese, grated
6 Tbl. onion, finely minced
6 garlic cloves, finely minced
6 Tbl. Italian parsley, chopped
6 sun dried tomatoes in oil, finely minced
2 cups Ricotta cheese (don't use low fat)
Italian parsley, chopped (garnish)

Preheat oven to 375 degrees. Brush mushrooms to clean and remove stems. In a saute pan add a little olive oil, onions and garlic, cook until softened. Remove from pan to bowl, add ricotta, sun dried tomatoes, 3 Tbl. of Parmesan cheese, parsley, seasoning with salt and pepper. Brush mushrooms lightly with olive oil and place on baking sheet. Fill mushrooms with ricotta mixture and sprinkle on lots of Parmesan cheese. Place in oven and bake for about 20 minutes until lightly browned, turn on broiler and let tops get bubbly hot for about a minute, do not leave unattended. Place mushrooms on platter and serve, sprinkle with chopped parsley.

Roasted Chicken with Lemons - What is not to love about roasted chicken, it's easy to make, delicious to eat and perfect for entertaining. Lemon and chicken go together like peanut butter and jam in my opinion. I also like mine with a little rosemary.

1 (6 lb.) chicken
salt and freshly ground black pepper
2 perfectly just picked lemons (no lemon tree? go to the grocery)
Fresh rosemary sprigs
butter, melted
1 garlic head, slice off top

Clean chicken inside and out, rinse with cold water and pat dry with paper towels. Preheat oven to 425 degrees. Season chicken on the inside cavity with salt and pepper. Place 3 sections of halved lemons inside with garlic and rosemary. With pastry brush cover outside of chicken with butter which you have added fresh lemon juice for 4th halved lemon and season with salt and pepper. Place in roasting pan and cook for approximately 1 1/2 hours or until juices run clear. Remove and let rest for about 15 minutes before slicing. If desired, about 45 minutes in cooking you can add whole carrots, onions and halved potatoes, baste and let cook and get golden. To serve; slice chicken on cutting board, and place on platter, add roasted vegetables and garlic. Serve with Italian bread and squeeze out garlic to smear on bread with a drizzle of extra virgin olive oil.

Beef Steaks with Tomatoes, Onions & Mushrooms

4 steaks about 1/2 inch thick
salt and freshly ground black pepper
1/4 cup all purpose flour
1 large onion, sliced
3 garlic cloves, sliced thinly
1/2 cup dry red wine
1 small can whole Italian tomatoes
1/2 cup dried porcini mushrooms (reconstitute in water)
olive oil
2 Tbl. Italian parsley, chopped

In a large saute pan, add some olive oil, heat and add onion and garlic. Saute until softened, but not browned. Lightly dredge the steaks in flour which you have seasoned with salt and pepper. Add to pan with a little more olive oil and brown on each side. Remove and set aside. Add mushrooms, stirring then add wine and let simmer for 3 minutes, add tomatoes in juice, season with salt and pepper, cook for approximately 15 minutes, sauce should thicken up a bit. Turn heat up again and add back steaks and pan juice reheating in sauce. Plate up steaks on platter, pour sauce over meat and sprinkle with Italian parsley.

Baked Asparagus

2 lbs. asparagus
salt and freshly ground black pepper
butter
1 cup Parmesan cheese, grated
1/4 cup heavy whipping cream
Italian parsley, chopped

Preheat oven to 450 degrees. Snap the asparagus to remove tough ends. In a baking dish spread butter on bottom, lay asparagus and sprinkle with salt and pepper, add some cheese and dot with pats of butter, layer asparagus again and continue layering with salt, pepper, cheese and butter. Finally drizzle over whipping cream and add another sprinkling of cheese. Bake in oven for about 15 to 20 minutes. Let rest for about 5 minutes before serving, sprinkle with parsley. For another variation, slice Italian bread and toast, butter add some asparagus on top then top with over easy egg(s).

Julia's Eggplant Parmesan

3 lbs. eggplant
1 cup all purpose flour
salt and freshly ground black pepper
2 large cans plum tomatoes, chopped
Olive oil for frying
olive oil
3 garlic cloves, minced
1 small onion, chopped fine
1/2 fresh basil leaves, chopped
1/2 tsp. red pepper flakes
5 eggs
1 lb. fresh mozzarella, sliced thinly
1 cup Fresh Parmesan cheese, grated

In a large colander, slice the eggplant into 1/2-inch rounds and sprinkle with salt.

In a saute pan add some olive oil, onions and garlic and saute for about 8 minutes, do not brown. Add chopped tomatoes, basil, salt, pepper, red pepper flakes and simmer for about 30 minutes. Taste and adjust seasonings.

Heat oven to 375 degrees. In a bowl, add flour, season with salt and pepper. In a small bowl, beat eggs. Dredge eggplant into flour, shake off excess, dip in egg, back into flour. Heat olive oil in deep saute pan, you want oil to come about 1 1/2 inches on the side. Working in small batches, fry eggplant slices until golden about 5 minutes. Transfer to paper towel line baking sheet. Continue frying all eggplant.

In a 13x11 baking pan, ladle some sauce, arrange eggplant slices, add a little more sauce, some mozzarella cheese, and Parmesan cheese. Continue layering, adding sauce, cheeses and ending with more sauce. Sprinkle extra Parmesan on top and bake uncovered for about 45 minutes until nice bubbly hot and cheese is melted and gooey. Remove to cooling rack and let rest about 10 minutes before serving. Serve with beautiful tossed salad with balsamic vinaigrette and crusty garlic bread.

Roasted Potatoes with Anchovies (Genoa style)

2 lbs. waxy potatoes
4 anchovy fillets, chopped
3 Tbl. olive oil
3 Tbl. butter
salt and freshly ground black pepper
3 garlic cloves, chopped
3 Tbl. Italian parsley, chopped

Peel potatoes and slice into 1/4 - 1/2 inch slices. Soak in bowl of cold water for 20 minutes, then drain well and pat dry with paper towels.

In a large saute pan, add olive oil and butter. Add chopped anchovies and cook on low, mashing anchovies with wooden spoon to dissolve. Add the sliced potatoes and season with pepper and a little salt (anchovies are already salty). Turn up the heat and cover pan, turning potatoes occasionally while they cook. After about 10 minutes, uncover and continue cooking, until nicely browned about 20 more minutes.  Taste and adjust seasonings, add the garlic and parsley and turn potatoes over to coat. Cook another 2 minutes and remove to serving platter.

Julia's Summer Seafood Salad

1 lb. shrimp, cleaned - leave tails on
1 lb. scallops
1 dozen clams
1 dozen mussels
1 large lobster
2 red bell peppers
4 celery stocks, washed and sliced including green leaves
2 cloves garlic, chopped
1/2 cup each Kalamata olives and green olives with pimentos
1/4 cup fresh lemon juice
2 garlic cloves, finely minced
1/2 tsp. fresh marjoram
Extra virgin olive oil
salt and freshly ground black pepper
1 large sweet onion, sliced
white wine
Italian parsley, chopped

In a deep saute pan, add clams and mussels, add a little white wine, cover and cook until shells open. Remove and detach their meat from shell. In a saute pan, add some olive oil and cook scallops a few minutes, remove from pan. Add shrimp and cook until pink, remove from pan. Steam lobster, cool and cut meat into chunks.

In saute pan, add olive oil and sliced onions, cook until just soft, add chopped garlic and cook for 1 minute, remove. Roast the red pepper on grill until blistered, place in bag for a few minutes. Remove blackened skin and slice into pieces. Next, add lemon juice, marjoram, salt, pepper, red pepper flakes, minced garlic and olive oil to jar and shake well until incorporated, taste and adjust seasonings. Note: if desired you can add 1 lb. of calamari, cleaned and cut into rings, simmer in wine for about 2 minutes and remove, you don't want it rubbery.  On a large platter, add seafood, celery, olives, onions, garlic, peppers and drizzle with lemon vinaigrette. Toss, sprinkle with chopped Italian parsley and serve.

Julia's Tuna and Cannellini Bean Salad (love, love, love -I used to make this for catering, great recipe)

4 cups Cannellini Beans (you can use dried and soak/cook or use canned and rinse)
2 cans albacore tuna, chunked (not the small cans) or you can grill fresh tuna
1/2 red onion, sliced in half then sliced thinly again
2 garlic cloves, minced
1 tsp. fresh oregano, chopped3 stalks celery, including green leaves, sliced
olive oil
1/2 cup Kalamata olives, pitted
2 Tbl. capers, rinsed
salt and freshly ground black pepper
1/2 tsp. red pepper flakes
1/4 cup Italian parsley, chopped
1/2 cup, roasted red pepper, chopped
Dressing
1/4 cup fresh lemon juice
olive oil (to taste)
1 Tsp. Dijon
salt and freshly ground black pepper

Place salad ingredients in bowl, careful not to crumble tuna too much. Whisk dressing, adding oil to your taste, remember I like more juice/vinegar than oil. Pour dressing over and mix gently, taste and adjust seasonings. Place salad on platter and sprinkle with Italian parsley.

Julia's Chicken Marsala (one of my favorites)

6 boneless, skinless chicken breasts
1/2 cup all purpose flour
salt and freshly ground black pepper
2 Tbl. fresh lemon juice
olive oil
butter
1 cup crimini mushrooms
1/2 cup sweet Marsala wine
1/2 cup chicken stock (good quality)
2 Tbl. butter
Italian parsley, chopped

Rinse chicken in cold water and remove any fat, pat dry with paper towels. On a work surface lay plastic wrap, place chicken breast, add top piece of plastic wrap and with a meat mallet, pound slightly. In a shallow dish, add flour, season with salt and pepper. Dredge all chicken breasts in flour and shake off excess.

In a large saute pan, heat some olive oil and a little butter over medium heat. Add chicken breasts and fry about 5 minutes on each side until golden brown. Remove to plate, single layer and lightly cover with foil.

Lower heat in pan, add more oil if needed, toss in mushrooms and cook until nicely browned, season with salt and pepper. Pour in wine, lemon juice, chicken stock and simmer until slightly reduced. Stir in 2 Tbl. butter and add back chicken with juices on plate. Simmer for about 2 more minutes, before adding chopped parsley. Remove chicken to platter and pour over extra sauce.

Chicken with Orange Mustard Sauce

6 to 8 boneless skinless chicken breasts
1 red bell pepper, seeded and sliced
salt and freshly ground black pepper
3/4 cup orange marmalade (good quality)
3 tsp. Dijon
1 1/2 cups chicken stock (good quality)
1 Tbl. Champagne vinegar
2 tsp. cornstarch
Italian parsley, chopped (garnish)
2 oranges, peeled and sectioned

Clean chicken and season with salt and pepper. In a large saute pan, add some olive oil and brown chicken on both sides about 10 minutes per side. Remove chicken to platter and cover lightly with foil. In pan add more oil if needed cook garlic and peppers for about 5 minutes. Add chicken stock, marmalade and mustard whisking well. Bring to boil, reduce heat. Mix vinegar and cornstarch together and whisk into pan. Add chicken and juices back to pan and cook on low for about 10 more minutes. Taste sauce and adjust seasonings. Remove chicken to platter, pour over sauce, garnish with orange segments and parsley.

Julia's Fresh Summer Pasta with Shrimp and Sun Ripened Tomatoes/Basil

1 lb. ruby red tomatoes, chopped (hopefully from your garden or the farmers market)
1 sweet onion, chopped (Walla Walla, Vidalia, or Maui)
1 lb. large shrimp, cleaned tail on
3 garlic cloves, minced
1/2 cup Kalamata Olives, pitted
1/4 cup Italian parsley, chopped
1/4 cup Fresh basil, torn (from the garden)
3 tsp. capers, rinsed
1/2 tsp. red pepper flakes
1 tsp. fresh oregano, chopped
1/2 cup extra virgin olive oil
1 lb. spaghetti or bucatini
1/2 cup crumbled feta cheese
Parmesan cheese, grated
1 Tbl. red wine vinegar
dry white wine

In a saute pan, add wine and shrimp, cook until shrimp turn pink. Remove shrimp and set aside in frig.  In a large bowl, mix chopped tomatoes, onions, olives, garlic, parsley, basil, capers, red peppers and oregano. Add champagne vinegar and olive oil. Season with salt and pepper and let this mixture rest for about 1 hour.  In a large pot of boiling salted water, add pasta and cook al dente. Drain and mix with a little olive oil. Place on platter and pour over tomato mixture. Add shrimp, feta, chopped parsley and sprinkle with Parmesan cheese. Yummmm.

Julia's Spaghetti with Crab - this dish is similar to the one I make using tuna, fresh basil and tomatoes

1 1/2 lb. fresh lump crab meat
1 lb. spaghetti
1/4 cup extra virgin olive oil
1/2 cup fresh lemon juice
zest of l lemon
1/2 tsp. red pepper flakes
1/2 cup Italian parsley, chopped
1 cup dry white wine
8 garlic cloves, minced
4 ruby red tomatoes, large dice
salt and freshly ground black pepper

In large deep sided saute pan, add olive oil and garlic, cook for about 2 minutes then add wine and reduce. Add lemon juice, zest, pepper flakes, salt and pepper. Keep warm. In large pot of boiling salted water, add pasta and cook al dente. Drain and place in saute pan with oil and garlic and mix with tongs. Once mixed well, remove to platter, add fresh chopped tomatoes, crab, parsley and drizzle a little extra virgin olive oil over. Add grated Parmesan cheese if desired.

Now for the desserts!!

Rustic Apricot Tart (Jerry and I have a lovely apricot and plum tree in our yard, as well as other fruits and this recipe is delicious)

Crust
9 Tbl butter, soft
1/2 cup sugar
1 egg
1 egg yolk
1 1/2 cups all purpose flour
2 tsp. baking powder
1/2 cup ground cornmeal
1/2 tsp. salt
couple of dashes fresh nutmeg
1/2 cup almonds, lightly toasted and finely chopped
Filling
1 lb. apricots, ripe but firm
1/3 cup sugar
1 tsp. pure rum extract
pinch of salt
1/2 cup apricot jam, good quality

Cut the apricots in half and remove pit. In a saucepan mix the apricots and sugar cook for about 6 minutes until fruit has softened. Add apricot jam and rum extract and incorporate.

Preheat oven to 375 degrees. Blend the butter and sugar together until well blended. Add the egg, egg yolk and mix until smooth. In another bowl, mix the flour, cornmeal, salt, nutmeg, almonds, and baking powder. Add dry ingredients to the butter mixture and mix until dough comes together.

Remove about 2/3 cup of dough and set aside. Press the remaining dough into bottom and up sides of 10-inch tart pan with removable bottom. Spoon apricot mixture into crust and smooth. With your fingers crumble remaining dough into small pieces and place on top of fruit. Bake for about 25 to 30 minutes, remove to cooling rack. Let rest until cooled. To serve, remove bottom of tart pan and slice, serve with freshly whipped cream that you've added a little powdered sugar and rum extract. Top with slivered almonds that have been toasted.

Chocolate Orange Biscotti

2 1/4 cup all purpose flour
1/3 cup butter
2/3 cup sugar
1 tsp. baking powder
1/4 tsp. baking soda
2 eggs
3/4 cup candied orange peel
1/2 cup semi-sweet mini chocolate chips
2 Tbl. orange zest
1 Tbl. Grand Marnier

Beat together butter, and sugar, add eggs one at at time and beat. In a bowl, whisk baking powder, baking soda and flour together, add to butter mixture and knead dough until smooth. Turn dough out onto lightly floured surface and shape into logs 3-inches wide, about 10 inches long flatten slightly. Bake on a sheet at 375 for 20 minutes. Take out of the oven and let cool for about 5 minutes. Reduce oven heat to 325. Using a serrated knife slice log into 1/2-inch slices and place back on baking sheet an cook and additional 6-10 minutes in oven at 325 for another 6 minutes on each side. Remove to cooling racks and cool. Store in airtight container.

Italian Lemony Ricotta Cake - One year, 1984 to be exact I was visiting New York City and was reading the morning newspaper, enjoying a cup of coffee when this recipe caught my eye. I ripped it out and have been making it for years.)

3/4 cup butter, soft
1 cup sugar
2 tsp. lemon extract
2 large lemons zested
3 eggs, separated
1 cup ricotta cheese
1/2 cups all purpose flour
2 tsp. baking powder
pinch of salt
fresh raspberries (garnish)

Preheat oven to 325 degrees. Lightly butter and flour a 8-inch springform pan. In a bowl of electric mixer, beat butter and sugar until light and fluffy. Add zest, lemon extract, egg yolks, ricotta and beat until smooth. In a bowl, whisk together flour, baking soda and salt and beat into butter mixture until just combined.

In a separate bowl, using clean beaters, whip eggs whites until stiff. Gently fold whites into batter and spoon into springform pan. Bake for 40 to 45 minutes or until pick inserted in center comes out clean. Remove from oven and place on cooling rack.

To serve; whip heavy whipping cream with a little powdered sugar and 1 tsp. lemon extract. Slice pieces of cooled cake on plate, top with dollop of whipped cream and sprinkle on fresh raspberries.

Buon Appetito

"And let us consider how to stir up one another to love and good works,

not neglecting to meet together as in the habit of some, but encouraging

one another and all the more as you see the Day drawing near."

Hebrews 10:24-25

Oh For The Love Of Chocolate

Chocolate (known as the "feel good food") - Luxurious, Soothing, Delicious, Indulgent, Decadent, Comforting, Velvety, and Rich. With God and a bowl of chocolate ice cream everything is possible.

Before I started writing about chocolate today, I ate a couple of French mints that taste almost like the famous Frango mints from Frederick and Nelson Dept. store in Seattle. Unfortunately, Frederick and Nelson are no longer there, but you can still get Frango's because Macy's sells them. Did you know chocolate releases endorphins into the brain and makes us happy when we eat it? I'm feeling particularly ecstatic, exhilarated, radiant and joyful!

I don't think anyone loves chocolate more than my dad, Robert. He is a chocolate connoisseur and if I can't decide what to give him for a gift, chocolate will always work. A friend of mine, Ricky, who isn't far behind dad in her love of chocolate, stashes hers in little hiding spots in her house.

One summer day, Jerry and I had a big barbecue/bonfire at the farm. People came from all over, spending the night in motor homes, our house and motels. We all had a great time with food, music, and ended the evening with a big huge bonfire roasting marshmallows and making smores. I had made an enormous platter of rich chocolate brownies and my dad and his brother, Jerry absconded with the entire platter and ate every last one of them. Luckily, I had another platter hidden that they did not know about. They were laughing and thought it was quite funny. See, I told you chocolate makes us happy.

The cacao tree is a native of Central and South America. There are three main varieties of cacao trees. Forastero is the most common of the trees and accounts for 90% of the world's production. Christopher Columbus was the first European to come in contact with cacao. In some parts of Central America cocoa beans were used as local currency.

By the beginning of sixteenth century, the Aztecs had an advanced and powerful civilization located in what is now Mexico. Many people believe that the Aztecs first developed chocolate. Apparently, chocolate goes back much farther. The ancient Maya, consumed chocolate. Rulers of the Aztecs drank fifty flagons (large pitcher) of chocolate a day. This beverage was made with water, wine, seasoned with vanilla, pimiento and chili powder.

Europeans drank chocolate before it was sweetened. Doesn't sound good to me. The Spanish first brought chocolate back to Europe, it was still being served as a beverage, but soon the chili pepper was replaced by sugar. This sweetened version of chocolate was very luxurious and few could afford it except the European nobility. Pretty soon coffee and chocolate houses were popping up everywhere in London. Soon after, the French, English and Dutch were cultivating cacao in their colonies in the Caribbean and later elsewhere in the world. As with everything, more production meant lower prices and soon the masses were able to enjoy chocolate.

By 1828 chocolate was introduced into the "modern era" and chocolate production began full steam ahead. In 1828 Dutch chocolate maker Conrad J. van Houten patented an inexpensive method for pressing the fat from roasted cacao beans. Eventually his press reduced the cocoa butter in half which created a cake that could be pulverized into a fine powder known as cocoa.

The introduction of cocoa powder made creating chocolate drinks much easier and by experimenting, new chocolate products were created. In 1849, Joseph Storrs an English chocolate maker produced the world's first eating chocolate.

Today, it's the Swiss which are famous for their chocolate. In 1879 two major developments in chocolate happened; Daniel Peter, Swiss chocolate manufacturer used powdered milk and invented milk chocolate. Second, Rudolphe Lindt invented a process called "conching" that made chocolate candy more blendable.

I hope you enjoy the delicious chocolate recipes listed below. Remember, always use good quality chocolate, it makes all the difference.

Chocolate After Dinner Dessert Drink

2 pints coffee ice cream
4 jiggers Cognac
4 jiggers Creme de Cacoa

Place all ingredients into blender and blend about 15 seconds. Pour into wine glasses.

Julia's Hot Chocolate

5 cups whole milk
1 cup heavy whipping cream
1 cup unsweetened cocoa powder
1 cup sugar or honey (I personally like honey)
6 oz. semisweet chocolate, chopped
pinch of salt
1 tsp. pure vanilla extract
Whipping cream for garnish
marshmallows
shaved chocolate for garnish

In a saucepan, over medium heat bring milk, cocoa powder and sugar to simmer, whisking frequently. Add the semisweet chocolate and whisk until smooth. Add salt, vanilla and 1 cup whipping cream.  Whip the whipping cream for garnish. Ladle hot chocolate into mugs, add marshmallows if desired and top with dollop of whipping cream and shaved chocolate.

Decadent Chocolate Cake

12 oz. semisweet chocolate chips
4 (1 oz) squares unsweetened chocolate
1 3/4 cups sugar
1 1/2 cups butter, melted
1/2 cup water
1 tsp. pure vanilla extract
7 eggs
2 cups heavy whipping cream
chocolate shavings

Preheat oven to 350 degrees. Grease a 10-inch round cake pan and line with parchment paper. In a large bowl, add chopped chocolate and chocolate chips. Add melted butter. In a saucepan, heat water and 1 1/2 cups sugar until boiling and pour over chocolate, stirring until smooth. In another bowl, whip eggs with 1/4 cup sugar until thickened. Fold this mixture into chocolate mixture. Pour batter into prepared pan.

Place cake pan on baking sheet and fill baking sheet with water (such as a water bath) Bake for 40 to 50 minutes. Carefully remove from oven (I take a turkey baster and remove some of the hot water to a cup, be careful not to burn yourself). Cool cake on rack and then refrigerate. To serve; remove cake from pan by running a sharp knife around edges and flip over onto serving plate. Remove parchment paper and serve with freshly whipped cream and chocolate shavings.

Italian Zuccotto (love this) - An Italian dessert with origins in Florence. Zuccotto means "little pumpkin" in Italian. This dessert is said to be inspired by the dome in Florence's main cathedral

1 pound cake (can purchase or make own)
1/4 cup orange liqueur or rum
6 oz. semisweet chocolate, chopped
2 cups heavy whipping cream
1/2 cup sugar
1 tsp. almond extract
1 cup slivered almonds, chopped

Line a 3 qt. mixing bowl with plastic wrap. Cut the pound cake into 1/2-inch long slices and line the bowl with cake. Make the cake fit in nicely and fill in blank spots. Brush (using pastry brush) with orange liqueur or rum. In microwave melt half the chocolate, stirring until smooth.

In another bowl, beat the whipping cream, sugar and almond extract until still peaks form. Fold in the chopped almonds and remaining chocolate pieces. Spread this cream mixture around the cake lined bowl, leaving a well in center, you will have extra cream. Mix the melted chocolate into reaming whipped cream and fill the center of the dessert. Top with remaining cake pieces. Cover with plastic and refrigerate overnight. When ready to serve turn the cake onto plate, remove plastic and garnish with whipped cream and chocolate shavings. Slice into pieces.

Julia's Super Fantastic Cheesecake Brownies

5 oz. unsweetened chocolate
3/4 cup all purpose flour
1 (8 oz) package cream cheese, softened
4 tsp. all purpose flour
1/2 cup butter
1 2/3 cup sugar
1 tsp. pure vanilla extract
4 eggs (1 for cream cheese filling)
1/2 tsp. pure orange extract
orange zest
1/2 cup semisweet chocolate, chopped

In a saucepan, melt the unsweetened chocolate and butter over low heat. Remove from heat and stir in 1 1/3 cups sugar and 1 tsp. vanilla extract. Cool mixture for about 20 minutes. Beat in the 3 eggs and 3/4 cup flour.  In another bowl, beat 1/3 cup sugar, softened cream cheese, 1 egg and 4 tsp. flour with orange extract.

Spray an 8x8 baking dish with cooking spray. Spread 2/3 of the chocolate batter in the pan. Spoon cream cheese mixture over chocolate batter and dollop on the remaining chocolate batter.  Bake in 350 degree oven for 20 minutes. Sprinkle with chopped semisweet chocolate and continue baking another 10 to 12 minutes. Remove to cooling rack. Refrigerate covered. Cut into pieces, drizzle chocolate syrup on plate, add bar and sprinkle with powdered sugar and garnish with whipped cream if desired.

Brittany's Gooey Chocolate Cake (this is a recipe my daughter Britt makes and her husband Derek loves it)

1 egg, slightly beaten
1 cup butter, melted and cooled (divided)
1 chocolate cake mix (Britt likes Betty Crocker's Super Moist Devil's Food)
1 (8 oz) package cream cheese, softened
2 eggs
2 cups powdered sugar
Chocolate fudge topping (such as Hershey's hot fudge ice cream topping or make your own)
2 Tbl. espresso (brewed)
1 tsp. pure vanilla extract

Grease a 13x9 baking dish. Preheat oven to 350 degrees.

Crust - In a bowl, stir together 1 egg and 1/2 cup melted butter. Stir in dry cake mix until combined (mixture will be thick) Press evenly into the bottom of pan and bake 15 minutes.

Topping - In large bowl, beat cream cheese with mixer until fluffy. Add 2 eggs, one at a time to incorporate. Carefully add the powdered sugar (you don't want it flying all over you) and beat on low until smooth. Slowly add the other 1/2 cup melted butter, chocolate topping, coffee and vanilla and beat until combined. Pour over baked crust.

Bake for additional 35 minutes and cool on wire rack. To serve, dust with additional powdered sugar and cut into bars. You can serve with French vanilla ice cream, drizzled with hot fudge sauce.

Mississippi Mud Cake (one of my all time favorites, very sweet though)

1 cup butter, melted
2 cups sugar
1/2 cup unsweetened cocoa
4 eggs, lightly beaten
1 tsp. pure vanilla extract
pinch of salt
1 1/2 cups all purpose flour
1 1/2 cups pecans, lightly toasted and chopped
1 (10.5) bag miniature marshmallows
Chocolate frosting

In a bowl, whisk together butter, sugar, cocoa, eggs and vanilla. Stir in flour and pecans. Pour into greased and floured 15x10 baking pan.  Bake at 350 degrees for 20 to 25 minutes. Remove from oven and top cake with marshmallows. Return to oven and bake 5 minutes. Drizzle lots of chocolate frosting over warm cake. Cool on wire rack completely.

Julia's Rich Chocolate Frosting

3 squares unsweetened chocolate
3 tsp. hot water
2 cups powdered sugar, sifted & divided
1/4 cup butter, softened
1 egg
1 tsp. pure vanilla extract

Melt chocolate, add hot water and stir until thick and smooth. Remove from heat and blend in 1 cup of sugar, then butter. Add 1 more cup of sugar, egg and vanilla and beat until smooth.  To serve; slice into pieces and serve with freshly whipped cream or French vanilla ice cream. Of course you must have a nice chilled glass of milk. Couldn't be better!

Chocolate Orange Cookies (one of my favorite combinations)

1 cup butter, room temperature
1 cup sugar
1 egg yolk
2 tsp. orange zest, finely chopped
2 cups all purpose flour
1/4 cup good quality orange marmalade
6 oz. bittersweet chocolate

Preheat oven to 375 degrees. Line baking sheets with parchment paper. In large bowl of electric mixer, beat butter, add sugar and beat until combined and fluffy. Beat in egg yolk and zest. Add flour and beat on low until combined.

On lightly floured work surface roll dough into 1/4-inch thick rectangle. With a 1 1/2 inch round cookie cutter (or biscuit cutter) cut into rounds. You can re-roll and re-cut all the dough. Place on baking sheets. With your thumb, make a slight indentation in center and fill with 1/4 tsp. marmalade. Bake for about 12 minutes or until lightly browned. Remove from oven and cool on wire rack.  In double boiler, melt chocolate whisking in butter, 1 Tbl. at a time up to 4 Tbl. to make dipping consistency. Dip half of each cookie into chocolate and place on rack until set.

Creamy Rich Chocolate Pudding (my mom Dorothy's recipe)

6 oz. semisweet chocolate, chopped
2 cups whole milk
1 cup heavy whipping cream
pinch of salt
1/2 cup sugar
1/4 cup cornstarch
1 tsp. pure vanilla extract
Whipping cream, whipped for garnish
chocolate shavings, for garnish

In a double boiler, combine cornstarch, sugar and salt and whisk in milk. Simmer for about 20 minutes. Add whipping cream and mix, add chocolate and stirring for about 4 more minutes until smooth and thickened. Remove from heat and stir in vanilla.

Place in bowl, cover with plastic wrap on chocolate so a skin does not form and refrigerate. When cooled after a couple of hours, spoon into bowl and top with dollop of whipped cream and chocolate shavings.

Homemade Oreos (Oh, Oh, Oh, Iced cold milk and an Oreo cookie) so good. Britt found this recipe and made it, said it was great and forwarded to me. Thanks sweetie.

Wafers
1 1/4 cups all purpose flour
1/2 cup unsweetened cocoa, good quality
1 egg
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1 1/4 cups sugar
1 1/4 sticks unsalted butter, room temperature
Creamy Filling
1/2 stick unsalted butter, room temperature
1/4 cup Crisco
2 cups powdered sugar, sifted
2 tsp. pure vanilla extract

Preheat oven to 375. In bowl of electric mixer, mix flour, cocoa, baking soda, baking powder, salt and sugar. Add butter and egg and mix until dough comes together.

With rounded teaspoons of batter place on parchment paper-lined baking sheet 2 inches apart. With your hands slightly moistened flatten dough. Bake for 9 minutes rotating pans in oven. Remove when done and place on cooling racks.

Creamy filling - place butter and shortening in mixing bowl and on low speed beat in sugar and vanilla. Turn on high and beat for 3 minutes until light and fluffy. Place filling in pastry bag and pip into center of cookie, place another cookie on top and press lightly together.

Rich Chocolate Cake with Peanut Butter Filling - Frosted with Rich Chocolate Frosting

3 eggs
2 cups light brown sugar, packed
1/2 cup butter, softened
4 oz. semisweet chocolate, chopped
4 oz. bittersweet chocolate, chopped
2 1/4 cup cake flour
2 tsp. baking soda
1/2 tsp. salt
1/2 cup buttermilk
1 cup boiling water
2 tsp. pure vanilla extract

Note: if you aren't going to frost with peanut butter frosting, I use 1 tsp. pure vanilla extract and 1 tsp. pure orange extract in cake batter and frost and fill with rich chocolate frosting.

Preheat oven to 350 degrees. Spray 3 (8-inch) cake pans with cooking spray. Line bottoms with parchment paper.

Melt chocolate in saucepan on low heat stirring until smooth. Beat butter in electric mixer until creamy. Add sugar and mix until light and fluffy. Beat in eggs 1 at a time, stir in melted chocolate and extracts.

Sift together flour, baking soda, salt and add to other mixture alternating with buttermilk until well blended. Stir in boiling water and pour into pans. Bake for approximately 30 minutes, remove to cooling rack and cool. Place 1 cake on cake stand, spread with peanut butter frosting, add next layer, and peanut butter frosting, finally add last layer and frost with chocolate frosting.

Peanut Butter Frosting (I use in layering cake)

10 oz. cream cheese, softened
1 stick butter, softened
5 cups powdered sugar, sifted
3/4 cup (Jiffy) smooth peanut butter (don't use natural peanut butter, too much oil)
1 tsp. pure vanilla extract

In large bowl with electric mixer, beat cream cheese until light and fluffy. Add powdered sugar and mix well. Remember, do this on low speed or you will be wearing it. Scrape down side and bottom, add extract and peanut butter and beat until well blended.

This next recipe comes from a magazine clipping my mom had that was tattered, stained and not very readable, she used it many times. All I know is this recipe is so rich and decadent you can only eat a small piece. Simply delicious.

Cappuccino Fudge Cheesecake

Crust
9 oz. chocolate wafers
6 oz. semisweet chocolate, chopped
1/2 cup dark brown sugar, packed
8 Tbl. butter, melted

Place chocolate wafers into food processor and pulse to make fine crumbs. Mix together with other ingredients and place into 9-inch springform pan going up the sides.

Ganache
1 1/2 cups heavy whipping cream
20 oz. semisweet chocolate, chopped
1/4 cup Kahlua

Bring cream to simmer in large saucepan. Remove from heat and add chocolate and Kahlua. Whisk until chocolate is melted and smooth. Pour 2 cups ganache over bottom of crust. Freeze about 30 minutes.

Filling
3 (8 oz) packages cream cheese, softened
1 cup sugar
1 1/2 Tbl. all purpose flour
1 1/2 Tbl. dark rum
2 Tbl. instant espresso powder
2 tsp. pure vanilla extract
1 1/2 tsp. light molasses
3 eggs

Preheat oven to 350 degrees. With electric mixer beat cream cheese and sugar until well blended. Scrape down bowl and beat in flour. In a bowl, stir rum, espresso powder, vanilla and molasses until espresso powder is well mixed, beat into cream cheese mixture. Beat in eggs one at a time, scraping down as you go.

Pour filling over cold ganache in crust, it should go all the way to top of pan. Place cheesecake on baking sheet and bake about 1 hour. It should move slightly when shaken. Remove to cooling rack and cool 15 minutes. Next make topping and add to top of cheesecake. See topping instructions.

Topping
1 1/2 cups sour cream (not light)
1/3 cup sugar
2 tsp. pure vanilla extract

In a bowl, whisk sour cream, sugar and vanilla and blend well. Pour topping over hot cheesecake, spreading to cover completely. Bake until topping is set about 10 to 12 minutes. Transfer cheesecake to cooling rack and refrigerate.

As the cheesecake cools, it should pull away from pan, if not run a sharp knife around edges and loosen springform, remove cheesecake. With reserved ganache, you can place in piping bag and decorate top of cheesecake topping. This cheesecake tastes best when made day before and refrigerated so flavors can blend. Wrap loosely with plastic wrap. I gently poke in some toothpicks so plastic wrap does not stick to cheesecake. To serve; slice and serve with freshly whipped cream if desired.

Chocolate Almond Ice Cream Pie

2 cups chocolate wafer crumbs
1/3 cup butter, melted
1/2 gallon rich chocolate ice cream, softened
1/4 cup Swiss Chocolate Almond Liqueur
1 cup slivered almonds, lightly toasted
1 cup heavy whipping cream
Fudge Sauce
2/3 cup heavy whipping cream
1/2 cup light corn syrup
1 tsp. pure vanilla extract
1/3 cup dark brown sugar, packed
1/4 cup unsweetened cocoa
6 oz. semi sweet chocolate, chopped
2 Tbl. butter
pinch of salt

In a heavy saucepan, over medium heat bring cream, corn syrup, brown sugar, cocoa, chocolate and a pinch of salt to a boil. Stir until chocolate has melted. Reduce heat to low boil stirring occasionally for 5 minutes; then remove from heat. Add butter, vanilla and stir until smooth. Cool sauce.

In a bowl, combine the wafers and butter and press into a 9-inch pie plate. Bake at 350 degrees for 8 -10 minutes. Cool on wire rack. Blend softened ice cream with liqueur. Fill pie shell and freeze for at least 2 hours. Pour 1/2 cup fudge sauce over pie and refreeze. Whip the whipping cream with a little powdered sugar added and top pie. Drizzle extra fudge sauce on and sprinkle with almonds.

Bon Appetit

"In everything give thanks for this is God's will for you in Christ Jesus"

1 Thessalonians 5:18