Devil's Food Cookies

More great cookies for giving or parties.

1/4 cup butter or margarine
1 cup brown sugar
1/2 cup granulated sugar
1 egg, beaten
2 oz unsweetened chocolate, melted
1/3 cup dairy sour cream
1 teaspoon vanilla
2 3/4 cups sifted flour
3/4 teaspoon salt
1/2 teaspoon soda
1/2 cup finely-ground nutmeats

Oven: 400 degrees

In a bowl, cream butter and both sugars until light and fluffy. Add the beaten egg. Blend in the cooled chocolate. Add sour cream and vanilla alternately with the combined sifted flour, salt, and soda. Stir in nuts.

Drop by teaspoonfuls two inches apart on lightly-greased cookie sheets. Bake about 10-12 minutes, or until firm around the edges. Remove to racks to cool. Store in an airtight tin. Makes about five dozen cookies.

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Baked Chicken With Sweet Potatoes

1 broiler-fryer, quartered
Salt and pepper
1/4 cup apricot preserves
1/4 cup packed brown sugar
2 teaspoons lemon juice
2 tablespoons margarine
4 medium sweet potatoes, cooked and peeled

Oven: 400 degrees

Put chicken in a shallow baking dish. Sprinkle with salt and pepper. Spread with preserves, then sprinkle with brown sugar followed by lemon juice. Dot with margarine. Cover tightly and bake thirty minutes.

Uncover and add potatoes. Baste with drippings in dish and bake, basting once or twice, thirty minutes longer, or until chicken is well browned and done. Serves four.

Technorati Tags: Recipes Food Chicken Sweet Potatoes Baked Chicken Poultry Meat Dishes

Mexican Mocha

Top off your next holiday party with this flavorful coffee. Good for an evening drink because it calls for decaf instead of regular, and is quick to make.

3/4 cup instant cocoa mix
1/3 cup decaf freeze-dried coffee granules
3 cups water
2 cups milk
1 cup light cream
1 teaspoon orange extract

Blend cocoa, coffee, water and milk in a large saucepan. Heat, stirring often, to boiling. Remove from heat. Stir in a half-cup of the cream and pour into heated mugs or cups. Stir orange extract into remaining cream. Float a thin layer on top of each serving. Serves six or more, depending on cup size.

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Mincemeat Drop Cookies

Great for giving....or keeping for yourself!

1/3 cup butter or margarine
1/3 cup shortening
2/3 cup packed light-brown sugar
2 eggs
2 cups sifted flour
1/2 teaspoon soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cloves
1/4 teaspoon nutmeg
1 cup prepared mincemeat
1 tablespoon rum or sherry

Oven: 400 degrees

In a bowl, cream the butter and shortening. Add the sugar, beating until light and fluffy. Combine the dry ingredients and add to butter mixture alternately with the mincemeat. Add the rum or sherry. Drop by teaspoonfuls onto cookie sheets. Bake until firm, about ten minutes. Remove to racks to cool. Makes about 6 dozen.

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Chicken Liver and Mushroom Spread

Holiday party season is here! This fast and simple recipe can be made ahead of time for your next get-together.

2 tablespoons butter or margarine
1/2 pound chicken livers, coaresly chopped
1/2 pound fresh mushrooms, coarsely chopped
1 small onion, coarsely chopped
1/2 teaspoon salt
1/4 teaspoon white pepper

Brown butter lightly in skillet. Add chicken livers, mushrooms, and onion. Saute, stirring occasionally, eight to ten minutes. Put mixture in a blender, add seasonings and blend until smooth. Chill. Serve on toast rounds or crackers. Makes about a cup.

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Cranberry Pecan Bread

Take advantage of cranberry season with this tasty nut bread.

1 1/2 cups chopped pecans
1 1/2 cups coarsely-ground cranberries
1 1/4 cups sugar
3 cups sifted regular flour
4 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
2 teaspoons grated lemon rind
2 eggs
1 cup milk

Oven: 350 degrees

Grease a 9-inch angel-cake pan. Sprinkle a half-cup of pecans evenly over bottom. Mix the cranberries with a quarter-cup of the sugar in a small bowl. Let stand while preparing batter.

Sift flour, remaining cup of sugar, baking powder, and salt in a large bowl. Cut in shortening with a pastry blender until mixture resembles cornmeal. Stir in remaining cup of pecans and lemon rind.

Beat eggs well in a small bowl. Stir in milk and cranberries. Add all at once to flour mixture, and stir just until evenly moist. Spoon into prepared pan and spread top even.

Bake about an hour and ten minutes, or until a wooden pick inserted near center comes out clean. Cool in pan on a wire rack ten minutes. Loosen around edge and center with a knife. Turn out onto rack and cool completely.

Wrap in waxed paper, foil, or plastic wrap and store overnight to mellow flavors and make slicing easier. Cut in thin wedges. Makes one 9-inch round loaf.

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Paprika Fish Ragout

After yesterday's feast, something lighter (and not turkey!) makes a nice change of pace.

4 medium potatoes
1 teaspoon salt
1 bay leaf
1/4 cup dry onion flakes
2 cups water
1 pound frozen fish fillets
1 tablespoon paprika
1/8 teaspoon cayenne
1 tablespoon butter
1/2 cup dairy sour cream
2 tablespoons finely-chopped parsley

Wash and peel the potatoes. Cut ito half-inch dice and place in a large saucepan with the salt, bay leaf, onion flakes and water. Bring to a boil, cover, and cook until potatoes are tender, about ten minutes.

Cut the frozen fillets into one-inch dice and add to the potatoes with the paprika, cayenne and butter. Cook, stirring, until fish loses its opalescence and flakes easily, about five to ten minutes. Remove from heat and stir in sour cream. Spoon onto serving plates and garnish with parsley. Serves four.

Technorati Tags: Recipes Food Fish Paprika Ragout Fish Ragout Seafood

Happy Thanksgiving!

Today in the US is Thanksgiving, when all are expected (or at least encouraged) to give thanks for our blessings. To all of you celebrating, have a pleasant and safe holiday!

Chocolate Mousse

3 squares unsweetened chocolate
2 ounces sweet cooking chocolate
5 egg yolks
3/4 cup sugar
1/2 teaspoon vanilla
4 egg whites
1 1/4 cups heavy cream

Melt the chocolate in the top of a double boiler over hot, not boiling, water. Remove top of boiler from water and cool. Beat the egg yolks with a half-cup sugar in a medium-size bowl until light and thick. Beat in cooled chocolate, then stir in vanilla.

Beat egg whites until foamy white and double in volume in a large bowl of electric mixer. Add remaining quarter-cup of sugar slowly, one tablespoon at a time, beating until meringue stands in firm peaks.

Beat about a quarter-cup of the meringue into the chocolate mixture. Stiffly beat the heavy cream. Fold cream and remaining meringue into chocolate until no white streaks remain. Reserve one-and-a-half cups of mixture and refrigerate until serving time. Spoon remaining mousse into an eight-cup serving dish. Refrigerate at least two hours.

Before serving, carefully pipe the reserved mousse through a pastry bag with a notched tip, in swirls for a decorative top. Serves ten.

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Mushrooms With Zucchini

Need one more vegetable dish for that holiday turkey dinner? Try this.

1/2 pound fresh mushrooms, thinly sliced
2 tablespoons butter or margarine
2 pounds tender young zucchini
Salt
1/2 teaspoon sugar
Dash of ginger
2 teaspoons chopped parsley

Saute mushrooms in the butter. Shred zucchini, using coarse shredder. Unless tough, do not peel. Cook zucchini in 1/3 salted water until tender but still crisp. Add sauteed mushrooms, one teaspoon salt, the sugar, ginger, and ground pepper. Sprinkle with parsley. Makes six servings.

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Butter Cookies

The basic butter cookie is still a favorite. This simple recipe makes plenty of tasty pastries to give or for parties.

1 cup butter
1/2 cup sugar
1 egg
1/2 teaspoon almond extract
2 1/2 cups sifted all-purpose flour

Oven: 350 degrees

In a mixing bowl, cream the butter. Gradually add the sugar and beat until light and fluffy. Beat in the egg and almond extract. Gradually blend in the flour.

Chill dough for ease in handling. Roll out on a lightly-floured surface to 1/8-inch thickness. Cut into desired shapes with lightly-floured cookie cutters. Place on baking sheet and bake 10-12 minutes. Remove immediately to wire racks. When cool, decorate with frosting and/or colored sugar. Makes about 7-8 dozen.

Technorati Tags: Recipes Food Cookies Butter Cookies Baking Holiday

Apple Candied Yams

A new twist on an old favorite.

6 medium yams or sweet potatoes
Water
Salt
1/2 cup margarine
2 cups applesauce
1/2 cup sugar
1/2 teaspoon cinnamon

Oven: 375 degrees

Cook yams in a small amount of boiling salted water until tender. Drain and cover with cold water. Peel and cut the potatoes into half-inch thick slices.

Melt margarine in a skillet, add the yam slices, and cook slowly until golden brown, and slightly crisp at the edges. Put half the slices in a 9-inch square pan and add half the applesauce. Mix the sugar and cinnamon and together and sprinkle half over applesauce.

Repeat with the remaining potatoes, applesauce and sugar. Pour any margarine left in skillet over the top. Bake about one hour. Serves six.

Technorati Tags: Recipes Food Yams Candied Yams Sweet Potatoes Holiday

Quick Pumpkin Pie

Need a pumpkin pie in a hurry? This recipe will do the trick.

1 unbaked 9-inch pie shell
2 cups canned pumpkin
1 1/3 cups sweetened condensed milk
1 egg
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon ginger
3/4 teaspoon cinnamon

Oven: 375 degrees

In a large mixing bowl, blend all ingredients together. Turn mixture into pie shell and bake about 50-55 minutes, or until a sharp-bladed knife inserted near center comes out clean. Cool. Refrigerate at least one hour before serving. Makes one 9-inch pie.

Technorati Tags: Recipes Food Pumpkin Pie Holiday Quick Pumpkin Pie Easy Pumpkin Pie

Turkey Breast With Chestnut Stuffing

If you're having a small gathering and don't want the bother of cooking a whole turkey, try this turkey breast recipe.

1/2 cup chopped onion
1/2 cup diced celery
1/2 cup butter or margarine
1 tablespoon parsley flakes
1 1/2 teaspoons leaf thyme, crumbled
1 teaspoon salt
1/4 teaspoon pepper
1 cup coarsely-chopped canned chestnuts
1/3 cup water
3 cups toasted white bread, cut in tiny cubes
1 five-pound frozen turkey breast, thawed

Oven: 325 degrees

In a medium frying pan, saute onion and celery in 1/4 cup butter until soft. Stir in parsley, thyme, salt, pepper, chestnuts and water. Heat to boiling. Pour over the bread in a large bowl. Toss until evenly moist.

Turn turkey breast upside down on a cutting board and spread open. Lightly stuff chestnut mixture into neck and breast cavities. Fold sides of breast up over stuffing and skewer to hold closed. Smooth neck skin over stuffing and skewer.

Place roast skin-side-up on a rack in a shallow baking pan. Melt the remaining 1/4 cup butter in a small saucepan and brush over turkey. Insert a meat thermometer into the thickest part of breast without touching the bone. Cover pan loosely with foil.

Roast covered for one and a half hours. Uncover and continue roasting, brushing turkey several times with pan drippings, about another hour or until turkey is tender and thermometer registers 185 degrees. Place turkey on a heated platter and remove skewers. Serves eight.

Technorati Tags: Recipes Food Turkey Turkey Breast Chestnut Stuffing Thanksgiving

Applesauce Meatballs

1 egg
1/2 cup milk
1 1/2 cups seasoned croutons for stuffing
1 1/2 pounds ground chuck
2/3 cup thick applesauce
3 tablespoons finely-chopped onion
1 1/2 teaspoons salt
1/4 teaspoon crumbled sage
1/8 teaspoon pepper
1 can (10 1/2 oz) cream of celery soup
1/2 cup water

Oven: 350 degrees

In a large bowl, beat the egg, blend in the milk, and add the croutons. Let stand for about five minutes until croutons are softened and have absorbed most of the liquid.

Stir smooth with a fork and blend in the ground chuck, applesauce, onion, salt, sage, and pepper. Shape into 24 balls and place in a shallow baking pan. Blend the soup with the water and pour over meatballs. Bake, uncovered, about forty-five minutes. Serves six.

Technorati Tags: Recipes Food Meatballs Applesauce Beef Applesauce Meatballs

Quick Apricot Coffee Cake

1 cup crushed cornflakes or whole-wheat flakes
1 cup sugar
1/4 cup butter or margarine, melted
1 1/2 cups biscuit mix
1/2 teaspoon nutmeg
1/2 cup milk
1 egg, beaten
1 cup dried apricots, cooked and quartered

Oven: 375 degrees

Measure two cups of cereal and crush to make crumbs (two cups whole should make one cup crushed). Mix well the crumbs with 1/2 cup sugar and 2 tablespoons butter. Sprinkle half evenly on the bottom of a 9-inch square pan.

Mix remaining sugar and butter with the other ingredients, except apricots. Then stir in apricots (be sure they are well-drained) and spoon onto crumb mixture. Bake about 30-35 minutes. Cut into squares and serve warm.

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Broiled Chicken Wings With Barbecue Sauce

A quick and tasty meal when you have a yen for chicken wings.

3 pounds (about 16) chicken wings
2 teaspoons dry mustard
1/4 cup cider vinegar
3/4 ketchup
1/2 cup molasses
2 tablespoons vegetable oil
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon hot sauce

Preheat broiler and arrange chicken wings in broiler pan. Mix mustard with vinegar, then combine with all remaining ingredients to make the sauce. Brush on wings. Broil about six inches from heat for 30-40 minutes. Turn frequently and keep wing tips down, if possible, to prevent burning. Baste often with sauce until all is used. Serves four.

NOTE: You can substitute 2 tablespoons of prepared mustard for the dry. In that case, you don't need to mix it with the vinegar first.

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Chocolate Cream Cups

This quick and simple recipe creates a rich dessert similar to pots de creme.

2 cups eggnog
1 6-oz package semi-sweet chocolate pieces
1 envelope unflavored gelatin
1 cup whipping cream

Combine eggnog and chocolate pieces in a medium saucepan. Sprinkle gelatin over top and let stand several minutes for gelatin to soften. Heat very slowly, stirring constantly, until gelatin dissolves and chocolate melts completely. Remove from heat and chill one hour, or until mixture mounds lightly on a spoon.

Beat cream until stiff in a medium-size bowl. Fold in chocolate mixture and spoon into demitasse or custard cups. Chill at least two hours or until firm. For an elegant touch, top each cup with a dollop of whipped cream and chocolate shavings. Serves eight.

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Egg-Stuffed Green Peppers

Peppers don't have to be stuffed with meat. Try this variation with eggs and tuna.

6 large green peppers
1/4 cup butter or margarine
3 tablespoons chopped onion
1/2 cup sliced celery
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon pepper
1 can condensed cream of mushroom soup
2 cups cooked rice
6 hard-cooked eggs, quartered
1 6-oz can tuna, drained and flaked
1/4 cup grated cheddar cheese

Oven: 375 degrees

Cut a slice from the stem end of each pepper. Remove seeds and membrane. Cover peppers with boiling water and cook three minutes. Remove from water and drain thoroughly. Heat butter in a skillet add the onion and celery, cooking until onion is transparent, about three minutes.

Stir in the mustard, salt, pepper, soup and rice and mix well. Fold in the eggs and tuna. Fill peppers with the mixture and place in a baking dish. Top each pepper with cheese. Pour a cup of water around the peppers. Bake until cheese is melted, about thirty minutes. Serves six.

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Baked Stuffed Potatoes

Got just a little bit of leftover meat? Use this recipe to make the most of it.

4 large baking potatoes
2 tablespoons butter, or more
1/3 cup hot milk
3/4 teaspoon salt
1/4 teaspoon grated onion
1/8 teaspoon pepper
6 tablespoons minced cooked meat or chicken
1/2 cup hot gravy or cream sauce
1 tablespoon minced parsley

Oven: 450/400/350 Degrees

Bake the potatoes for 20 minutes at 400 degrees. Reduce heat to 350 degrees and bake until soft (about another 40 minutes or so). Remove from oven one at a time. Cut off tops and scoop out the pulp.

Mash, then add butter, milk and seasonings. Pile back into shells, leaving a hollow in the center. Fill with hot meat, gravy and parsley. Brown lightly at 450 degrees, about ten minutes. Makes four servings.

Technorati Tags: Recipes Food Potatoes Stuffed Potatoes Leftovers Vegetables

Apple Tapioca Dessert

3/4 cup sugar
1/4 teaspoon salt
2 cups water
1 thick orange slice with rind
2 cups cut (eighths) peeled apples
1/3 cup quick tapioca
Thin cream or maple syrup

Combine sugar, salt, and water in a saucepan. Cover, bring to a boil, and boil three minutes. Remove from heat, add the orange slice, cover and let stand while the apples are peeled and cut. Add apples to the hot syrup, cover again, and cook gently over low flame until apples are tender, about 8-10 minutes.

Remove apple sections as they are done and arrange in an oven dish. Cut the orange slice into pieces and add to the apples. Stir tapioca into the hot syrup. Boil gently, stirring, until the tapioca clears slightly, about three minutes.

Do not overcook; the mixture will thicken on cooling. Remove from heat, cool a few minutes, then pour over apples and orange. Cool, then chill an hour. Can be served plain or with cream or maple syrup. Serves six.

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Chocolate Oatmeal Cupcakes

1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter or margarine, softened
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
3 oz. (3 squares) unsweetened chocolate, melted and cooled
2/3 cup buttermilk
1/2 cup quick-cooking rolled oats
Confectioner's sugar (optional)

Oven: 375 degrees

Stir together flour, baking powder, baking soda, sugar, and salt. Set aside. Cream butter, sugar, eggs and vanilla until fluffy. Stir in chocolate until well-blended. Stir in flour mixture alternately with buttermilk until well-blended. Stir in oats.

Place sixteen 2-1/2 inch paper baking cups on a cookie sheet. Fill cups with batter. Bake twelve minutes or until a tester inserted in center comes out clean. Cool, then, if desired, sprinkle each cupcake with a little confectioner's sugar.

Technorati Tags: Recipes Food Cupcakes Chocolate Chocolate Cupcakes Oatmeal Baking

Quick Spinach Cheese Soup

Fast and delicious, this is a good soup to make when you don't have a lot of time for cooking.

1 cup cooked spinach
3 cups milk
1 tablespoon soft butter
1 tablespoon flour
1/2 cup shredded Cheddar cheese
Dash of cayenne pepper
Salt to taste

Place the spinach, one cup of milk, butter and flour in a blender. Blend on high fifteen seconds. Pour mixture into a saucepan, add the remaining two cups of milk, the cheese and pepper. Heat to boiling, stirring constantly. Add salt to taste and serve immediately. Serves four.

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Super Almond Cheesecake

Wow your guests with this fabulous cheesecake. Takes a little work, but the results are worth it.

Graham Nut Crust
2 8-oz packages cream cheese, softened
Sugar
3 eggs at room temperature
1/2 cup ground blanched almonds
1/2 teaspoon almond extract
1/8 teaspoon salt
1 cup dairy sour cream
1 teaspoon vanilla extract
Praline topping

Oven: 350 degrees

Prepare crust and chill. Beat cream cheese until fluffy. Gradually beat in 2/3 cup sugar. Add eggs one at a time, beating well after each, then beat until smooth. Stir in almonds, almond extract, and salt. Pour into chilled crust and bake 45 minutes.

Remove from oven and let stand on rack twenty minutes. Combine sour cream, 3 tablespoons sugar, and the vanilla extract. Spread on the cake. Return cake to oven and bake ten minutes longer. Cool on rack, then refrigerate. Run spatula around edge of cake to loosen, then remove sides of pan. Sprinkle with praline topping. Serves eight to ten (better make it ten; this is a rich cake).

Graham Nut Crust

Combine 3/4 cup graham cracker crumbs, 1/4 cup melted butter or margarine, 1/4 cup ground almonds and three teaspoons of sugar. Press on the bottom and one inch up the sides of an eight or nine inch springform pan.

Praline Topping

Melt 1/2 cup granulated sugar in a heavy skillet over medium heat. When amber in color, stir in 1/3 cup whole blanched or unblanched almonds, coating well. Carefully pour onto a lightly greased cookie sheet and cool. Break praline into pieces, put into a towel, and crush coarsely with a rolling pin.

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Broiled Halibut With Vermouth

Quick and tasty when you want something in a hurry.

6 tablespoons butter or margarine
1 cup dry vermouth
4 slices halibut steak, 1-inch thick
Salt and pepper
1 tablespoon fine dry breadcrumbs
1 tablespoon grated Parmesan cheese

Broiling temperature: 450 degrees

In a small saucepan, heat the butter and vermouth until well-blended. Place halibut steaks in broiler pan and pour heated butter mixture over top. Sprinkle with salt and pepper, then with bread crumbs and cheese.

Place pan six inches from heat and broil without turning until the fish flakes easily with a fork, about twenty minutes. Baste occasionally with the pan liquid. Serves four.

Technorati Tags: Recipes Food Fish Halibut Vermouth Broiling

Cranberry Beef And Chicken Livers

Take a break from holiday cooking with this quick recipe.

1 8-oz can cranberry jelly
1 8-oz can tomato sauce
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground oregano
1/8 teaspoon pepper
1 pound ground chuck
1/4 pound chicken livers
8 ounces egg noodles
Parsley

Melt cranberry in a saucepan. Add tomato sauce and seasonings and heat. Cook the beef, breaking up with a fork, until it loses its red color. Push beef to side of skillet and add chicken livers. Cook until browned and done.

Remove livers and cut in small pieces. Add beef and liver to sauce and mix well. Cook and drain noodles. Put on a platter, pour sauce into center and garnish with parsley. Makes four servings.

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Spiced Applesauce Cups

When you don't gave time for something fancy, a few simple ingredients can be turned into a nice dessert.

4 thin slices enriched bread, trimmed
2 cups hot sweetened applesauce
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
1/2 cup sweetened whipped cream

Oven: 400 degrees

Press each slice of bread gently into a greased muffin pan, having the four corners extend above the pan in points. Bake about five minutes or until crisp. While baking, mix the cinnamon and nutmeg with the hot applesauce.

When cups are done, transfer to dessert dishes and fill at once with the spiced hot applesauce. Top with whipped cream and serve. Makes four servings.

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Turkey Curry

It's not too early to plan for those turkey leftovers. Or maybe you'd like to try something a little different from the usual roast for a small family.

1 medium onion, minced
1 tart apple, cored, peeled and chopped
1/4 cup margarine
1/3 cup flour
1-2 tablespoons of curry powder
1 1/2 teaspoons salt
1/8 teaspoon pepper
1/4 teaspoon ginger
1 cup turkey broth
1 cup evaporated milk
Juice of a 1/2 lemon
2 1/2-3 cups of roast turkey meat
Hot cooked rice
Optional condiments

Cook onion and apple with the margarine in the top part of a double boiler over direct heat until onion is lightly browned. Blend in flour and seasonings. Add broth, 1/2 cup water, and the milk.

Cook over boiling water, stirring, until thickened. Cover and cook ten minutes longer. Add lemon juice and turkey and heat well. Serve with rice, and, if desired, traditional condiments such as raisins, riced hard-cooked eggs, and flaked coconut. Serves four.

Technorati Tags: Recipes Food Turkey Curry Turkey Curry Thanksgiving

Honey Date Nut Bars

Home-made cookies are traditional gifts during the holidays. This generous recipe makes enough to give and have some left for yourself.

3 eggs
1 cup honey
2 teaspoons grated lemon rind
1/4 teaspoon salt
1 cup all-purpose flour
1 teaspoon double-acting baking powder
1 8-oz package pitted dates, chopped
1 cup chopped pecans or walnuts
Confectioner's sugar

Oven: 325 degrees

In a mixing bowl, beat eggs until light and foamy. Add the honey, lemon rind, and salt and mix well. Mix the flour and baking powder together. Add to the honey mixture with the dates and nuts. Mix well.

Grease a 13x9x2-inch baking pan and line bottom with wax paper. Spread batter in pan and bake about forty minutes. Remove from oven and let stand a few minutes, then loosen around edges with a knife. Turn out on a board to cool.

Wrap in foil, seal, and let ripen in a cool place for several days. Cut in 1/2-inch strips, then crosswise three times to form bars about 2x1/2-inches. Store in an airtight container. Before serving (or packing), sprinkle with a little confectioner's sugar. Makes about nine dozen.

Technorati Tags: Recipes Food Cookies Honey Holiday Date Nut Bars Baking

Cheese Pimiento Sauce

2 tablespoons butter or margarine
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dry mustard
1 cup milk or light cream
1/2 cup grated sharp Cheddar cheese
1/4 cup pimiento, chopped

Melt the butter in a heavy saucepan. Stir in flour, salt, pepper and mustard. Gradually stir in milk. Cook three minutes, stirring constantly. Remove from heat and stir in the grated cheese and pimiento. Serve warm over vegetables, chicken, souffles or egg casseroles. Makes about 1-1/2 cups.

Technorati Tags: Recipes Food Cheese Sauce Sauces Pimiento Cheese Pimiento Sauce