RECIPES

Chocochip Oatmeal Cookies
1 cup butter
1 cup brown sugar, light pack
1 tsp baking soda
1 tsp vanilla
1 3/4 cups flour
1/2 tsp salt
2 cups quick oats
1/2 cup dried coconut (optional)
2 cups semisweet chocochips

cream butter, blend in sugar until well-mixed
dissove baking soda in boiling water and add to butter-sugar mixture
add vanilla
stir all dry ingredients together, then slowly add to the butter mixture
mix well and then add chocochips
form small balls, then flatten a little, bake at 350 for 12 to 15 minutes
eat... or let cool

Butterscotch Almond Cookies
1/2 cup butter
1 1/4 cups brown sugar, packed
1 egg
1 1/4 cups unbleached flour
1/4 tsp salt
1 1/2 tsp baking powder
1 cup ground almonds

cream butter, add sugar and beat
add egg, beat well
mix in rest of ingredients
place teaspoonfuls of dough on greased oven tray
flatten slightly
bake at 375 for 12 minutes

Bubie's Apple Cake
1 heaping tbsp margarine
1/2 cup sugar
1 tsp vanilla (or half a tsp... the three times i made it with her she seemed to use different amounts each time)
1 egg
3/8 cup flour (1 1/2 cup in total)
1 tsp baking soda
juice of 1/2 orange
4 apples (macintosh)
1 cup sugar
1 small tsp cinnamon


peel apples, cut into small pieces (no matter what size you make them, my grandmother will tell you they are too small or too big... eat some apple bits while she goes through the ones you have cut and cuts them to the right size or tells you they are too small)
add sugar and cinnamon and stir
mush up the margarine
add the sugar and stir it all together
add the vanilla and the egg and stir
add some of the flour, the baking soda, the orange juice
add the rest of the flour, stirring until the dough is ready
divide it into two lumps
ideally, you want to chill it for a while (maybe while you make the apples!)
roll out each piece of dough and fit it into your pie pan
sprinkle some matzoh meal on base of bottom crust (note: you'll need some matzoh meal. i forgot to add it to the ingredient list)
add apples
cover, and wet the top of the pie dough to give it a glossy look
bake for about 1 hour at 340

ProvenÁal Dip
6 juicy tomatoes
3 cloves garlic, minced
2 tbsp fresh parsley, chopped
6 tbsp olive oil
1 tbsn sugar
s&p
chop tomatoes and purée in a food processor or blender
strain through a fine mesh sieve to remove pulp, seeds and skin (optional)
add tomatoes and everything else to food processor and blend.
chill and serve

New Mexican BBQ Sauce
2 tbsp vegetable oil
1/2 medium onion, finely chopped
2 cloves garlic
540 ml can diced tomato
1/4 cup ketchup
2 tbsp lemon juice
1 tbsp dijon
2 tbsp brown sugar
1 tbsp worcestershire
1 tsp dried thyme
1 tbsp minced chipotle pepper

sweat onions, add garlic, add everthing else, bring to boil, reduce to simmer, have a glass of lemonade and read a chapter or two, and then remove from heat.

Not the Best Brownies
12 oz semi-sweet chocolate, chopped into bite-sized pieces
3 tbsp butter
1/2 cup sugar
3 tbsp water
2 eggs
1 1/2 cups pecan halves (optional)
3/4 cup unbleached flour
1 tsp salt

line 8 inch baking pan with tin foil (bottom and sides)
divide choclate in half, and put half in fridge
in a saucepan, combine remaining chocolate, butter, sugar, water over low heat
stir until melted, and remove from heat
add eggs (and nuts) and stir until smooth
add flour and salt, then stir in reserved chocolate
bake at 325 for 25 minutes

Super Low Fat Brownies
5 squares (5 oz/140 g) unsweetened chocolate
1 cup unsalted butter at room temperature
2 cups sugar
4 eggs
1/2 tsp vanilla
1/2 tsp salt
1/2 cup flour
1 cup pecans/walnuts – coarse chop (optional)
-preheat oven to 350F
-lightly grease a 9x13 (3L) baking dish
-coarsely chop chocolate
-place in large sauce pan with butter
-heat over low/medium-low
-when chocolate is almost completely melted, remove from heat (about 6 minutes)
-stir in sugar
-add eggs, one at a time, beating after each addition
-stir in vanilla and salt
-stir in flour just until mixed
-fold in nuts
-spread batter in pan, bake in centre oven until top is light brown and crusty and toothpick in middle comes out clean (about 25-30 minutes)
-cool in pan before cutting

Microwave Chai
Fill a microwave-safe coffee mug half full with WATER
Add 1 BLACK TEA bag
Add 2 teaspoons SUGAR
Microwave on high for 45 seconds
Let it steep for 60 seconds
Add MILK to the 3/4 mark of mug
Microwave on high for 15 seconds

Beef with Asparagus
3/4 lb (375 g) flank steak (sliced across grain)
1 tsp coarse ground pepper
sauce:
2 tbsp oyster sauce
1 tbsp soy
2 tbsp chicken stock or water
2 tsp cornstarch
2 tbsp veg oil
2 tsp fine chop ginger
2 tsp fine chop garlic
1 sm onion, sliced
1 lb (500 g) asparagus (cut in 2 inch pieces)
-mix beef w/peppercorns
-in small bowl prepare sauce
-heat wok to med/high
-add veg oil, ginger, garlic, onion – stir fry for 1 minute
-add beef and stir – 2 minutes
-push beef to side and add asparagus to middle of wok – cook for 1 minute
-mix in beef for 1 minute
-add sauce – stir for 30 seconds
serve over rice or noodles

Gazpacho Fajitas Fondue: cheese 1 2 chocolate 1 2 Portabello Burger Student Style Chicken Teriyaki Shio Yaki