And I don't cook, either. Not as long as they still deliver pizza.

Stromboli per Kerry che è favoloso

1 pound pizza dough
4 ounces thinly sliced deli salami
4 ounces thinly sliced deli capocollo
4 ounces thinly sliced deli provolone cheese
1/2 cup jarred roasted red bell peppers, rinsed, patted dry, and sliced thin
1 ounce Parmesan cheese, grated (1/2 cup)
1 large egg, beaten with 2 tablespoons water
1 teaspoon sesame seeds
Coarse salt or kosher salt, for sprinkling

Adjust an oven rack to the lower-middle position and heat the oven to 400 degrees. Line a baking sheet with parchment paper.
Turn the dough out onto a lightly floured counter. Press and roll the dough into a 12 by 10 inch rectangle, with the long side facing you. Layer the meat and provolone over the dough, leaving a 1-inch border at all of the edges. Top with peppers and Parmesan.
Brush the edges of the dough with some of the egg wash. Starting from the long side, roll the dough tightly into a long cylinder, then pinch the seam and ends to seal. Transfer the Stromboli to the prepared baking sheet, seam side down.
Brush with the remaining egg wash and sprinkle with the sesame seeds and coarse salt. Cover loosely with lightly greased aluminum foil and bake for 20 minutes. Remove the foil and continue to bake until the crust is golden, about 25 minutes, rotating the baking sheet halfway through baking.
Transfer the Stromboli to a wire rack and let cool for 5 minutes. Transfer to a cutting board, slice into 2-inch-wide-pieces, and serve hot or warm.



Pizza dough:

4 - 4 1/2 cups (22 to 23 1/2 ounces) bread flour
1 envelope (2 1/4 teaspoons) instant or rapid-rise yeast
1 1/2 teaspoons salt
2 tablespoons olive oil
1 1/2 cups warm water (110 degrees)

Pulse 4 cups of the flour yeast, and salt together in a food processor (fitted with a dough blade) to combine. With the processor running, pour in the oil, then water through the feed tube and process until a rough ball forms, 30 to 40 seconds. Let the dough rest for 2 minutes, then process for 30 seconds longer. If after 30 seconds the dough is sticky and clings to the blade, add the remaining 1/4 cup flour 1 tablespoon at a time as needed.
Turn the dough out onto a lightly floured counter and form it into a smooth, round ball. Place the dough in a large, lightly oiled bowl and cover tightly with greased plastic wrap. Let rise in a warm place until doubled in size, 1 to 1 1/2 hours, before using.

Yield: Two pounds of pizza dough

Substitute 2 cups whole wheat flour for 2 cups of the bread flour

Wine and cheese are ageless companions, like aspirin and aches, or June and moon, or good people and noble ventures.

Breakfast Strata with Spinach and Gruyère


Substitute any semisoft melting cheese, such as Havarti, sharp cheddar, or Colby, for the Gruyère

1/2 loaf French or Italian bread (8 ounces), sliced 1/2 inch thick
4 tablespoons (1/2 stick) unsalted butter, softened
4 shallots, minced
1 (10-ounce) package chopped frozen spinach, thawed and squeezed dry
Salt and pepper
1/2 cup dry white wine
6 ounces Gruyère cheese, shredded (1 1/2 cups)
6 large eggs
1 3/4 cups half-and-half

Adjust an oven rack to the middle position and heat the oven to 225 degrees. Arrange the bread on a baking sheet and bake thoroughly dry and crisp, about 40 minutes, flipping the bread over halfway through baking. Using 2 tablespoons of the butter, spread butter on one side of each piece of bread.

Melt the remaining butter in a 10-inch nonstick skillet over medium heat. Add the shallots and cook until softened, about 3 minutes. Stir in the spinach, 1/4 teaspoon of salt, and a pinch of pepper and cook until the spinach is heated through, about two minutes. Transfer the spinach into a medium bowl. Add the wine to the skillet and simmer over medium-high heat until it measures 1/4 cup, about three minutes; set aside to cool.

Grease an 8 inch square baking dish. Arrange half the bread, buttered side up, in a single layer in the dish and sprinkle with half the spinach mixture and 1/2 cup of the Gruyère. Repeat to form a second layer with the remaining bread, remaining spinach, and 1/2 cup more Gruyère.

Whisk the eggs, reduced wine, half-and-half, 1 teaspoon salt, and 1/4 teaspoon pepper together until smooth, then pour evenly over the top. Cover the surface with plastic wrap and weigh the strata down with a large zip lock bag of sugar. Refrigerate for at least one hour - up to 24 hours.

When ready to bake, adjust an oven rack to the middle position and heat to 325 degrees. Meanwhile, let the strata stand at room temperature for 20 minutes. Remove the weight, unwrap the strata and sprinkle with the remaining 1/2 cup of Gruyère. Bake until both edges and center are puffed and the edges have pulled away slightly from the sides of the dish, about 50 to 55 minutes. Let cool slightly before serving.

If life gives you lemons, make some kind of fruity juice.

Lemon Tea Bread

1 3/4 cups (8 3/4 ounces) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, softened
1 1/3 cups (9 1/2 ounces) sugar
2 tablespoons grated fresh lemon zest
3 large eggs
1/4 cup whole milk
2 teaspoons fresh lemon juice

Adjust an oven rack to the middle position and heat the oven to 325 degrees. Grease and flour a loaf pan.

Whisk the flour, baking powder, and salt together in a medium bow,. Beat the butter, sugar, and lemon zest together in a large bowl with an electric mixer on medium speed until light and fluffy (3 to 6 minutes). Beat in the eggs, one at a time, until combined, about 30 seconds. Beat in the flour mixture, milk, and lemon juice until just combined (about 20 seconds) Do Not Overmix.

Scrape the batter into the prepared pan and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out with just a few crumbs attached (65 to 75 minutes), rotating the pan halfway through baking.

Let the loaf cool in the pan for 10 minutes, then turn out onto a wire rack and let cool for 1 hour before serving.


Variations:

Orange Tea Bread: Substitute 1 tablespoon fresh orange zest and 1 tablespoon orange juice for the lemon zest and lemon juice.

Almond Tea Bread: Substitute 1 tablespoon almond extract for the lemon zest and lemon juice. Sprinkle 1/4 cup sliced almonds over the loaf before baking.

The honors of this world, what are they but puff, and emptiness, and peril of falling?

Pepperoni Pizza Puffs

3/4 cup flour
3/4 teaspoon baking powder
3/4 cup whole milk
1 egg, lightly beaten
4 ounces mozzarella cheese, shredded (about 1 cup)
4 ounces pepperoni, cut into small cubes (about 1 cup)
1/2 cup pizza sauce
2 Tablespoons finely chopped fresh basil

Preheat oven to 375o.  Grease a 24-cup mini muffin pan.  In a large bowl, whisk together the flour and baking powder; whisk in the milk and egg.  Stir in the mozzarella and pepperoni; let stand for 10 minutes.

Stir the batter and divide among the mini-muffin cups.  Bake until puffed and golden, 20 to 25 minutes.

Microwave the pizza sauce until warmed through, then stir in 1 Tablespoon basil.  Sprinkle the puffs with the remaining 1 Tablespoon basil.  Serve the puffs with the pizza sauce for dipping.

His venture sounds like a banana peel awaiting its victim.

Banana Nut Bread

2 cups all-purpose flour
3/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
3 very ripe bananas, mashed well (1 1/2 cups)
6 tablespoons (3/4 stick) unsalted butter, melted and cooled
2 large eggs, lightly beaten
1/4 cup plain yogurt
1 teaspoon vanilla extract
1 1/4 cup walnuts, toasted and chopped coarse

Adjust the oven rack to the lower-middle position and heat the oven to 350 degrees.

Generously coat a 9 by 5 inch loaf pan with vegetable oil spray.

Whisk the flour, sugar, baking soda, and salt together in a large bowl. Whisk the mashed bananas, melted butter, eggs, yogurt, and vanilla in a separate bowl. Gently fold the banana mixture into the flour mixture with a rubber spatula until just combined. Fold in the nuts (if using). Do not over-mix; the batter will look thick and chunky.

Scrape the batter into the prepared pan and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out with just a few crumbs attached, about 55 minutes.

Let the loaf cool in the pan for 10 minutes before unmolding onto a wire rack to cool for one hour.

Toasting the nuts: To toast one cup or under: put them in a dry skillet over medium heat. Simply shake the skillet occasionally to preven scorching and toast until they are lightly browned and fragrant, 3 to 8 minutes. They can go from golden to burned very quickly. For more than a cup, spread the nuts in a single layer on a rimmed baking sheet and toast in a 350 degree oven, shaking the baking sheet every few minutes, until the nuts are browned and fragrant, 5 to 10 minutes.

If you're poor and you do something stupid, you're nuts. If you're rich and do something stupid, you're eccentric.

Chocolate Nut Bread

4 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs
1 3/4 cups milk
2/3 cup vegetable oil
2 cups (12 ounces) semi-sweet chocolate chips, divided
1 1/2 cups chopped walnuts

Preheat oven to 350F. Grease three loaf pans.

Combine flour, sugar, baking powder, baking soda and salt in a large bowl.

Combine eggs, milk, vegetable oil in a medium bowl. Add to flour mixture; mix until just moistened.

Stir in 1 1/2 cups morsels and nuts. Spoon into prepared loaf pans.

Bake for 45 to 48 minutes or until wooden toothpick inserted in center comes out clean.

Cool pans for 10 minutes; remove from pans. Cool on wire racks.

Microwave remaining morsels in a heavy duty plastic bag on high for 45 seconds; knead bag to mix. Microwave an additional 10- to 20- second intervals, kneading until smooth.

Cut a small hole in the corner of the bag; squeeze to drizzle over the bread.

Sprinkle with additional nuts.

Men can starve from a lack of self-realization as much as they can from a lack of bread.

Cinnamon Swirl Bread

3/4  cup  milk
1    egg
3  tablespoons  margarine or butter
3  cups  bread flour
3  tablespoons  granulated sugar
3/4  teaspoon  salt
1-1/4  teaspoons  active dry yeast or bread machine yeast
1/3  cup  chopped walnuts or pecans, toasted
1/3  cup  packed brown sugar
1-1/2  teaspoons  ground cinnamon
1  tablespoon  margarine or butter
    Sifted powdered sugar

1.Add the first 7 ingredients to bread machine according to the manufacturer's directions. Select the dough cycle. When cycle is complete, remove dough. Punch down. Cover and let rest for 10 minutes.

2.Meanwhile, for filling, in a medium bowl stir together the walnuts or pecans, brown sugar, and cinnamon. Set aside.

3.On a lightly floured surface, roll dough into a 14x9-inch rectangle. Spread with 1 tablespoon margarine or butter and sprinkle with filling. Starting from both short sides, roll up each side into a spiral toward the center. Place, rolled side up, in a greased 9x5x3-inch loaf pan. Cover; let rise about 30 minutes or until nearly double.

4.Bake in a 350 degree F. oven about 30 minutes or until bread sounds hollow when lightly tapped. If necessary, loosely cover with foil the last 10 minutes to prevent over browning. Remove from pan; cool on wire rack. Before serving, sprinkle with powdered sugar. Makes 1 loaf (16 servings).

Make-Ahead Tip: Bake and cool bread. Do not dust with powdered sugar. Wrap in foil and place in large plastic freezer bag or freezer container. Seal, label, and freeze up to 1 month. Thaw overnight in refrigerator or 2 hours at room temperature. Place foil-wrapped frozen bread in a 300 degree F. oven for 25 minutes or just until warm. Serve as above.

You know you are getting old when the candles cost more than the cake.

Blueberry Coffee Cake

Cake

* 2 cups all-purpose flour plus 1 teaspoon
* 1 tablespoon baking powder
* 1 teaspoon table salt
* 16 tablespoons unsalted butter (2 sticks), softened
* 3/4 cup packed light brown sugar
* 1/2 cup granulated sugar
* 3 large eggs
* 1 cup whole milk
* 1/2 cup blueberries , fresh or frozen

Topping

* 1/2 cup blueberries , fresh or frozen
* 1/4 cup granulated sugar
* 1/2 teaspoon ground cinnamon

Instructions

For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 13 by 9-inch baking pan.

Whisk 2 cups flour, baking powder, and salt together in medium bowl. With electric mixer, beat butter and sugars on medium-high speed until fluffy, about 2 minutes. Add eggs, one at a time, beating until just incorporated. Reduce speed to medium and beat in one-third of flour mixture until incorporated; beat in half of milk. Beat in half of remaining flour mixture, then remaining milk, and finally remaining flour mixture. Toss blueberries with remaining 1 teaspoon flour. Using rubber spatula, gently fold in blueberries. Spread batter into prepared pan.

For the topping: Scatter blue-berries over top of batter. Stir sugar and cinnamon together in small bowl and sprinkle over batter. Bake until toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Cool in pan 20 minutes, then turn out and place on serving platter (topping side up). Serve warm or at room temperature. (Cake can be stored in airtight container at room temperature up to 3 days.)

I owe it all to little chocolate donuts.

Chocolate Chip Bars

1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more baking sheet
4 cups all-purpose flour
2 teaspoons baking soda
3/4 teaspoon salt
1 cup granulated sugar
1 1/2 cups packed light-brown sugar
2 large eggs
1 tablespoon pure vanilla extract
1 (12-ounce) bag semisweet chocolate chips

Preheat oven to 350 degrees, with rack in center. Generously butter a 12-by-17-inch rimmed baking sheet; set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars on medium speed until light and fluffy, about 2 minutes. Add eggs and vanilla; mix until well combined. Add flour mixture; beat on low speed until just combined. Beat in chocolate chips.

Spread dough on prepared baking sheet. Bake, rotating sheet halfway through, until edges are brown and top is golden, 40 to 45 minutes. Transfer to a wire rack; let cool completely on baking sheet. Use a serrated knife to cut into 1 1/2-by-4-inch bars.

A fanatic is a nut who has something to believe in.

Nut Brownies

8 tablespoons (1 stick) unsalted butter, cut into pieces, plus more for pan
1 cup all-purpose flour, spooned and leveled
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup coarsely chopped nuts
8 ounces semisweet or bittersweet chocolate, chopped
1 1/4 cups sugar
3 large eggs

Preheat oven to 350 degrees. Brush a 9-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Butter paper, and set pan aside. In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside.

Place butter and chocolate in a large heat-proof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan. Add sugar; mix to combine. Add eggs, and mix to combine. Add flour mixture; mix just until moistened (do not overmix). Add nuts. Transfer batter to prepared pan; smooth top.

Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes. Cool in pan for 30 minutes. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper). On a cutting board, using a dampened serrated knife, cut into 16 squares. Store in an airtight container at room temperature, up to 2 days.

The poets have been mysteriously silent on the subject of cheese.

Cheddar Bread

2 cups all-purpose flour
4 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon onion salt
1/2 teaspoon leaf oregano
1/4 teaspoon dry mustard
1 1/4 cups shredded sharp Cheddar cheese
1 egg, well beaten
1 cup milk
1 tablespoon butter, melted



Combine flour, baking powder, sugar, onion salt, oregano, dry mustard and cheese; set aside.

Combine egg, milk and butter; add all at once to dry ingredients, stirring just until moistened.

Spread batter in a greased 8-1/2-in. x 4-1/2-in. loaf pan.

Bake at 350 degrees F for 45 minutes.

A boy doesn't have to go to war to be a hero; he can say he doesn't like pie when he sees there isn't enough to go around.

Pear and Sour Cherry Flat Pie

All-purpose flour, for work surface
14 ounce frozen puff pastry, thawed
3 small Bartlett pears, or 2 medium pears, peeled, halved, cored, and cut into 1/4-inch slices (about 1 pound 2 ounces)
2 ounces dried sour cherries
1/3 cup sugar, plus more for sprinkling
4 teaspoons cornstarch
1 tablespoon fresh lemon juice
Salt and freshly ground black pepper
Five-spice powder
1 large egg, lightly beaten


Preheat oven to 375 degrees. On a lightly floured surface, unfold dough, and roll to 10 by 15 inches. Cut into two 10-by-7 1/2-inch rectangles. Refrigerate until cold.

Stir pears, cherries, sugar, cornstarch, lemon juice, and 1/8 teaspoon each of salt, pepper, and spice powder in a bowl.

Transfer 1 rectangle of dough to a baking sheet lined with parchment. Spoon fruit mixture onto dough, leaving a 1-inch border all around. Brush border with beaten egg.

Lay remaining dough over filling; press gently to seal. Refrigerate 20 minutes.

Transfer to a room-temperature rimmed baking sheet lined with parchment.

Trim edges, and brush top with beaten egg. Cut five 5-inch vents in top. Sprinkle with sugar. Bake, rotating once, until crust is golden and juices are bubbling, about 35 minutes. Transfer pie to a wire rack; let cool 20 minutes before serving.

When turkeys mate they think of swans.

Roast Spatchcocked Turkey

2 tablespoons extra-virgin olive oil
1 tablespoon coarse salt
1 teaspoon freshly ground pepper
1 whole fresh turkey (about 12 pounds)

Preheat oven to 450 degrees. Stir together oil, salt, and pepper in a small bowl.
Rinse inside and outside of turkey; pat dry with paper towels. Spatchcock (below)turkey. Transfer to a rimmed baking sheet, breast side up. Let stand for 30 minutes.
Brush or rub turkey all over with oil mixture. Roast, rotating sheet halfway through and basting twice, until an instant-read thermometer inserted into the thickest part of the thigh reaches 165 degrees, about 1 hour and 10 minutes. Let stand for 20 minutes before carving.


Cut out the backbone
Start with the turkey breast-side down. Use poultry shears to cut along both sides of the backbone, beginning at the tail end. If you hit a tough spot, try cutting with just the tip of the shears.

Open the Turkey
Set aside backbone (and giblets) for stock. Take hold of both newly cut edges, and open the turkey. Remove any large pieces of fat. Turn the turkey, breast-side up.

Break the breastbone
Place your hand on one side of the breast, close to the breastbone, and push down firmly until you hear a crack. Repeat on the other side. (For better leverage as you work, stand on a step stool.)

Flatten the Turkey
Pull the thighs outward so the turkey lies flat, with the wings facing inward. Tuck the wing tips under to secure.

Brush with oil and roast
Place the turkey on a rimmed baking sheet. Let stand for 30 minutes. Use a basting brush to apply oil mixture.

Asking a critic to name his favorite book is like asking a butcher to name his favorite pig.

Pigs in a Blanket


2 1/4 cups all-purpose flour
4 tablespoons vegetable shortening cut into 1/2 inch pieces and chilled
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 1/2 cups heavy cream
1 large egg, lightly beaten
6 hot dogs

Make Dough: Line rimmed baking sheet with parchment paper. Pulse 2 cups flour, shortening, baking powder, salt, and cayenne in food processor until mixture resembles coarse meal. Transfer to large bowl. Stir in cream until completely combined.

Shape and Freeze: Roll dough into 15 x 10 inch rectangle. Brush dough with egg and cut into six 5-inch squares. Place remaining flour in shallow dish. Pat hot dogs dry with paper towels and coat with flour, shaking off excess. Arrange 1 hot dog in center of each dough square. Roll dough around hot dog and pinch seam closed. Cut each hot dog into 4 rounds and place o prepared baking sheet. Freeze until firm, about 30 minutes. Transfer to ziplock bag and freeze for up to one month.

Bake: Adjust oven rack to middle position and heat oven to 425 degrees. Arrange rounds, seam side down, on parchment-lined rimmed baking sheet. Bake until golden brown, 25 to 30 minutes. Let cool 10 minutes. Serve warm.

I feed on good soup, not beautiful language.

Acorn Squash Soup
2 small acorn squash, halved, peeled, seeded and cut into 2-inch chunks
1 Onion-diced
2 Parsnips-diced
2 Celery stalks-diced
4 cups clear vegetable broth
2 teaspoons butter
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1 cup milk
2-3 teaspoons salt
1/2-1 teaspoon white pepper

In a medium saucepan bring the squash, vegetables and stock to a boil. Lower the heat and simmer, covered, for 15 minutes. Strain the soup and reserve the liquid. In a food processor, puree’ the solids with 1 cup of the reserved liquid.

In a medium saucepan, warm the butter over low heat. Stir in the spices and cook for 2 minutes.

Stir in the puree’ and 1 cup of the reserved cooking liquid. Bring to a boil. Lower the heat and simmer for 5 minutes. Stir in the milk, salt and pepper. If you prefer your soup thinner, add more of the reserved liquid.

The secret of life is honesty and fair dealing. If you can fake that, you've got it made.

Fisher Flour Scones

(The original Puyallup Fair Scones)

2 1/2 cups flour
2 tsp Baking Powder
6 tsp Granulated Sugar
1/2 tsp Salt
6 tbsp shortening
1/2 cup Milk

Sift and measure flour. Add other dry ingredients and re-sift all together. Work shortening in with fingers or pastry knife.
Add milk and mix.
Turn out onto a floured board, kneading a little if needed to finish mixing. Divide into 2 equal pieces.
Roll or pat each into a round, and to 3/4 to 1 inch thick.
Cut into wedge shaped pieces like a pie (each round into 4 pieces, totaling 8 scones).

Bake at 450 degrees for 15 minutes on an ungreased baking sheet.

Even if I knew that tomorrow the world would go to pieces, I would still plant my apple tree.

Johnny Appleseed Bars

1 c flour
2 cups thinly sliced Granny Smith apples
1 cup chopped walnuts
1/2 tsp salt
1 tsp soda
1 tsp cinnamon
1 1/2 c oats
2/3 c brown sugar (packed)
1/2 c oil
1 egg
1 tsp vanilla

Mix together and press half of dough in 9" square pan

Sprinkle with 1 c nuts 2 c thin sliced apples

Spread rest of dough over nuts and apples, press down with pancake turner and smooth top

Bake 350 degrees - 25 min.

Cool and sift confectioner's sugar

Cut in bars

O' What may man within him hide, though angel on the outward side!

Chocolate Angel Food Cake


1 1/2 cups sugar
Scant 1 cup cake flour (not self-rising)
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 ounce semisweet chocolate, grated (about 1/2 cup)
12 large egg whites
1 teaspoon cream of tartar
1 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract

Directions
Preheat oven to 350 degrees.place oven rack in center. Sift together onto a piece of parchment paper 3/4 cup sugar, flour, cocoa powder, baking soda, and salt. Add grated chocolate; set aside.

In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and cream of tartar until soft peaks form. With machine running, add the remaining 3/4 cup sugar in a slow steady stream, beating until fully incorporated and stiff glossy peaks form. Add vanilla and almond extracts; beat to combine.

Remove from mixer. Gradually add flour mixture, gently but thoroughly, folding into egg-white mixture until fully combined. Pour into a nonstick angel food–cake pan. Tap pan on counter to remove any air bubbles. Bake until cake springs back when depressed with a finger, 30 to 35 minutes. Cool, inverted, 1 hour before removing pan.

**Bear in mind I will not only pay magnificently if someone came to my house and made THIS angel food cake, but sing their praises until the end of time, and probably never forget this for my whole life.

Every man hath a good and a bad angel attending on him in particular all his life long.

Angel Food Cake

Serves 10 to 12.
1 cup plus 1 tablespoon cake flour (not self-rising)
1 1/2 cups granulated sugar
12 egg whites
1 tablespoon warm water
1/2 teaspoon coarse salt
1 teaspoon cream of tartar
1 teaspoon pure vanilla extract

Directions
Preheat oven to 325 degrees, with rack in lower third of the oven. Sift together flour and 3/4 cup sugar. Repeat sifting four times.
Beat egg whites and the warm water with a mixer on low speed until foamy. Add salt, cream or tartar, and vanilla, and beat on medium speed until soft peaks form, about 3 minutes. With mixer running, gradually add remaining 3/4 cup sugar, 1 tablespoon at a time. Raise speed to high, and beat until peaks are stiff and glossy (but not dry), about 2 minutes more.
Transfer mixture to a large bowl. Sift flour mixture over egg-white mixture in six parts, gently folding in each addition with a rubber spatula.
Gently pour batter into a 10-inch tube pan. Run a knife through the batter to release any air bubbles, and smooth with an offset spatula. Bake until cake is golden brown and springs back when touched, 40 to 45 minutes.
Invert pan on a wire rack, and let cake cool about 1 hour. Carefully run a paring knife around side of cake to loosen, then un-mold onto the wire rack.

*It should always be understood I will pay magnificently for someone to come to my house and bake me an angel food cake.

If fame is to come only after death, I am in no hurry for it.

Chicken Curry in a Hurry

10 ounces diced chicken
1 can cream of chicken soup
1 teaspoon curry powder
1/4 cup sauterne or dry white wine
3 cups steamed rice

Combine chicken with soup, curry powder and wine. Heat gently until well blended and hot.

Serve over hot rice.

The chicken can also be substituted for tofu, with no changes to the other ingredients.

Serve with choice of condiments: diced egg, coconut, chutney, orange sections, chopped peanuts, pickle relish, crisp bits of bacon, raisins.

All the dreamers in all the world are dizzy in the noodle.

Chinese Noodles with Sesame Dressing

1 package (8 ounces) thin Chinese noodles
1/4 cup fresh lime juice
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
2 teaspoons light-brown sugar
1/8 to 1/4 teaspoon crushed red pepper
3 tablespoons chopped fresh cilantro
Coarse salt and freshly ground pepper


In a large pot of boiling water, cook noodles according to package instructions. Drain; rinse under cold water until completely cool. Set aside.

In a large bowl, combine lime juice, soy sauce, sesame oil, sugar, red pepper, and cilantro. Add noodles; toss to combine. Season with salt and ground pepper, and serve.

I don't know which is more discouraging, literature or chickens.

Barbecued Chicken Breasts with Spicy Peach Glaze

Ingredients
Serves 8.
1 cup peach preserves, or jam
1 large clove garlic, minced (1 teaspoon)
2 tablespoons olive oil
1 tablespoon plus 1 teaspoon soy sauce
1 tablespoon dry mustard
1/4 teaspoon cayenne pepper
1 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper
4 chicken breasts, (about 5 pounds), split
4 ripe peaches, cut in half and pitted

Directions
Preheat grill to medium hot. In a medium mixing bowl, combine preserves, garlic, olive oil, soy sauce, dry mustard, cayenne pepper, salt, and black pepper, and mix well to combine.
Sprinkle chicken breasts with additional salt and pepper, and place, skin side down, on the grill. Cook the chicken about 10 minutes on each side before brushing the upturned side with glaze. Continue cooking chicken for another 10 to 12 minutes, turning it every 3 to 5 minutes and brushing each upturned side with glaze every time, until the chicken is cooked through. Move chicken to the oven or a cooler part of grill if it gets too dark before it is cooked through.
Place peach halves on the grill, cut side down, and grill 2 minutes. Turn, and brush the tops with glaze. Grill 3 to 4 minutes more, until the peaches are soft and the cavities fill with juices. Transfer the cooked chicken and peaches to a serving platter.

It is the sweet, simple things of life which are the real ones after all.

Sweet and Sour Pork Stir Fry

1 can (8 ounces) pineapple chunks in juice, drained (juice reserved)
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon cornstarch
Coarse salt and ground pepper
2 tablespoons vegetable oil
1 pork tenderloin (about 1 pound), halved lengthwise and thinly sliced
6 scallions, white and green parts separated, cut into 1-inch lengths
2 bell peppers (ribs and seeds removed), cut into 2-inch pieces
1 package (10 ounces) frozen broccoli florets, thawed and patted dry
Cooked rice, for serving

Directions

In a small bowl, stir together 1/3 cup pineapple juice, vinegar, soy sauce, cornstarch, and 1/4 cup water. Season sauce with salt and pepper.

In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Cook pork, in two batches, until well browned on one side, about 1 minute (pork will cook more later); transfer to a plate.

To skillet, add scallion whites and bell peppers; season with salt and pepper. Cook, stirring, until peppers are crisp-tender, 6 to 8 minutes.

Add pork (along with any juices), broccoli, and pineapple chunks. Whisk sauce; add to skillet. Bring to a simmer; cook, stirring, until broccoli is warmed through, 2 to 4 minutes. Stir in scallion greens, and serve with rice.

Sins, like chickens, come home to roost.

Paprika Roast Chicken

1 tablespoon paprika
Coarse salt and ground pepper
1 broiler/fryer chicken (3 1/2 to 4 pounds), giblets and liver discarded, patted dry
1 tablespoon olive oil

Preheat oven to 475 degrees. In a small bowl, mix paprika, 2 teaspoons coarse salt, and teaspoon pepper. Season chicken cavity with about 1/4 of paprika mixture. Place chicken, breast side up, on a rack set in a roasting pan. Using kitchen twine, tie legs together; tuck wing tips under.
Rub chicken with oil; sprinkle all over with remaining paprika mixture. Roast until very dark, 15 to 20 minutes. Cover loosely with aluminum foil; continue roasting until an instant-read thermometer inserted in thickest part of thigh (avoiding bone) registers 165 degrees, about 30 minutes. Transfer to a platter, and cover loosely with foil; let rest 10 to 15 minutes before serving.

A house is not a home unless it contains food and fire for the mind as well as the body.

Salsa Roll Up Appetizers

4 oz. (1/2 of 8-oz. pkg.) Neufchatel Cheese, softened
3 Tbsp.  Thick 'N Chunky Salsa
4 flour tortillas (6 inch)
1/2 cup  Mexican Style Finely Shredded Four Cheese
1/4 tsp. chili powder

MIX Neufchatel and salsa; spread onto tortillas. Top with remaining ingredients.
ROLL up tortillas tightly. Cut each crosswise into 5 slices.

Big sisters are the crab grass in the lawn of life.

Baked Crab Rangoons

1 can (6 oz.) white crabmeat, drained, flaked
4 oz.  (1/2 of 8-oz. pkg.) Neufchatel Cheese, softened
2 green onions, thinly sliced
1/4 cup  Light Mayonnaise
12 won ton wrappers

HEAT oven to 350°F.

MIX crabmeat, Neufchatel, green onions, and mayo.

PLACE 1 won ton wrapper in each of 12 muffin cups sprayed with cooking spray, extending edges of wrappers over sides of cups. Fill with crab mixture.

BAKE 18 to 20 min. or until edges of cups are golden brown and filling is heated through.

Dipping Sauce: To make the sweet and sour sauce, combine 1 cup red wine vinegar, 3/4 cups sugar and 3 tablespoons soy sauce in a sauce pan. Heat to a rolling boil, and boil for 5 minutes, or until mixture thickens and coats a spoon.

Serve warm or at room temperature with crab rangoon.

A bachelor's life is a fine breakfast, a flat lunch, and a miserable dinner.

Lasagna Roll Ups

1 jar (26 oz.) spaghetti sauce
1 tsp.  Italian seasoning
1 tsp. roasted red bell pepper
3 cups  shredded or chopped cooked chicken or ground turkey
2 cups Shredded Mozzarella Cheese, divided
1/2 cup  Grated Parmesan Cheese
2 eggs, beaten
1 cup Ricotta cheese
12  lasagna noodles, cooked, rinsed and drained

HEAT oven to 375ºF.

MIX first 3 ingredients; combine 1/2 cup with chicken, 1 cup mozzarella, Parmesan and eggs. Spread 1/4 cup onto each noodle; add a spoonful of ricotta, roll up.

SPREAD 1/2 cup of the remaining sauce mixture onto bottom of 13x9-inch baking dish; cover with lasagna rolls (seam-sides down), remaining sauce mixture and mozzarella.
BAKE 25 min. or until heated through.

A compromise is the art of dividing a cake in such a way that everyone believes he has the biggest piece.

Glazed Lemon Pound Cake

Ingredients

Serves 4

5 tablespoons unsalted butter, softened, plus more for pan
3/4 cup plus 3 tablespoons sugar, plus more for dusting
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
3 tablespoons fresh lemon juice, plus finely grated zest of 2 lemons, plus more for garnish (optional)
1/4 cup milk
2 large eggs

Directions

Preheat oven to 350 degrees. Butter a 9-by-5-inch loaf pan. Dust with sugar, and tap out excess; set aside. Whisk together flour, salt, and baking soda. Stir together 1 tablespoon lemon juice and the milk.

Put butter and 3/4 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix until pale and fluffy, about 2 minutes. Mix in eggs and zest. Working in two batches, alternate mixing in flour mixture and milk mixture. Pour batter into prepared pan. Bake until a cake tester comes out clean, about 35 minutes.

Meanwhile, stir together remaining 3 tablespoons sugar and 2 tablespoons lemon juice.

Upon removing cake from oven, immediately brush with lemon glaze. Let cake cool in pan 10 minutes. Unmold cake. Brush remaining glaze on top. Garnish with zest.

Like everyone else who makes the mistake of getting older, I begin each day with coffee and obituaries.

Happy Geek Cinnamon Coffee Cake

Ingredients

Serves 6.

* 2 cups flour
* 3/4 cup plus 2 tablespoons sugar
* 1 tablespoon baking powder
* 1/2 teaspoon salt
* 1/2 cup vegetable shortening
* 1 teaspoon cinnamon
* 1 large egg, beaten
* 3/4 cup milk
* 2 tablespoons butter, melted


Directions

Preheat oven to 350 degrees. 

Grease an 8-inch square baking pan. 

In a medium bowl, combine flour, 3/4 cup sugar, baking powder, and salt. 

Using a pastry cutter or two knives, cut in shortening until the mixture resembles coarse crumbs. 

Put 1/2 cup of the mixture in a small bowl, stir in remaining 2 tablespoons sugar and cinnamon, and set aside. 

Stir egg and milk into remaining flour mixture.

Spoon batter into the prepared pan, and smooth the surface. 

Pour melted butter over the top. 

Sprinkle reserved crumb mixture evenly over the butter. 

Bake the cake until a toothpick inserted in the center comes out clean, about 35 minutes.

With devotion's visage and pious action we do sugar o'er the devil himself.

Pfeffernussen

Ingredients

Makes 3 dozen.

1 1/4 cups confectioners' sugar
2 1/4 cups all-purpose flour
1/4 teaspoon freshly ground pepper
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup firmly packed light-brown sugar
1 large egg
1/4 cup unsulfured molasses
1/2 teaspoon pure vanilla extract

Directions

Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Place the confectioners' sugar in a brown paper bag.

In a medium bowl, combine flour, pepper, cinnamon, allspice, nutmeg, cloves, and baking soda. Set aside.

Place butter, brown sugar, and molasses in the bowl of an electric mixer fitted with paddle attachment. Beat on medium speed until fluffy, about 3 minutes. Beat in egg and vanilla. With mixer on low speed, add flour mixture; beat until just combined. Pinch off dough in tablespoon amounts; roll into 1 1/4-inch balls. Arrange balls 1 1/2 inches apart on prepared baking sheets. (Dough can be frozen at this point, covered tightly with plastic wrap, up to 1 month.)

Bake until cookies are golden and firm to the touch with slight cracking, about 15 minutes, rotating sheets halfway through. Transfer sheets to a wire rack to cool slightly, about 10 minutes. Working in batches, place cookies in paper bag; shake until well coated. Let cool completely on wire rack. Store in an airtight container.

Life for me has been exactly what I thought it would be, a cake, which I have eaten and had too.

Easy Fruitcake

1 1/2 cup raisins
1 1/2 cup dates, diced
2 cups sugar
2 cups boiling water
5 tablespoons shortening
3 cups flour
1 teaspoon soda
2 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon salt
1 cup chopped walnuts
1 cup chopped mixed candied fruits

In large saucepan combine raisins and dates, sugar, and boiling water, shortening. Mix well. Bring to a boil, reduce heat and simmer gently, about 20 minutes. Remove and let cool.
Lightly grease 2 8x4 1/2x 2 3/4) loaf pans, line bottom with greased brown paper.
Preheat oven to 325°F
Sift dry ingredients. Add to cooled raisin mix, along with fruit and nuts. Mix until well combined. Turn into pans.
Bake 1 1/2 hour, until tester is clean. Let cool in pans on wire racks.

With an apple I will astonish Paris.

Apple Johnny

8 cups sliced apples
1/2 teaspoon nutmeg
1/2 cup sugar
1/4 teaspoon cinnamon
1 tablespoon lemon peel
2 teaspoons lemon juice
1/4 cup water

Toss above ingredients and put in greased 2 quart casserole.

Bake covered for one hour at 375°F.

Then turn to 450°F.

In bowl mix:

2 cups Bisquick
2 tablespoons sugar

Quickly stir in 2 tablespoons melted butter and 1/2 cup milk to the dry mix.

Drop by spoon on top edge and center. Bake until slightly browned.

Find me a man who's interesting enough to have dinner with and I'll be happy.

Oven Barbecued Burgers

2 pounds ground turkey (or ground chuck)
1 teaspoon chili powder
1 teaspoon celery seed
1/4 cup brown sugar
1/4 cup vinegar
1/4 cup Worcestershire sauce
1 cup ketchup
2 cups water
1 clove garlic, minced

Make thick burgers, fry. When done, put in shallow pan.
Put all ingredients in saucepan, heat all until bubbling.
Pour boiled sauce over burgers, cover. Bake at 250°F. for 20-30 minutes.

Candy is dandy but liquor is quicker.

M & M Cookies

1 cup shortening
1 cup brown sugar
1/2 cup sugar
2 teaspoons vanilla
2 eggs
2 1/4 cups sifted flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cup M & M candies

Blend shortening and sugars.
Beat in vanilla and eggs.
Sift remaining dry ingredients together.
Add to the sugar and egg mixture. Mix well.
Stir in 1/2 cup candies and save rest for decor.
Drop from teaspoon onto ungreased cookie sheet. Decorate with the rest of the candy.
Bake at 375°F for 10-12 minutes.

One may live without bread, not without roses.

French Garlic Bread

1 pinch parsley
2-3 cloves garlic
1 bottle Kraft “Old English” cheese spread
1 cube butter
1 1/2 cups mayonnaise
1 pinch oregano
1 loaf sourdough french bread

Mix in blender all the above (except for the bread).
Split bread across, spread mixed ingredients on each side.
Bake at 400°F. for 20 minutes.
Broil open faced for one minutes.
Try not to eat it all at once.

(I got this recipe from someone in Junior Year English when we all had a demonstration speech assignment and *someone* made this, and I finally found the recipe at my mom's house - Yippee!!!)

Look, just tell me where that lemon came from and I'll shut up and go away.

Lemon Nut Bread

1 cup butter
1 cup sugar
4 eggs
1 cup milk
3 cups flour, sifted
2 teaspoons baking powder
1 teaspoon salt
1 cup chopped nuts
grated rind of 2 lemons

Topping:

1 cup sugar
juice of two lemons

Cream butter and sugar, add eggs, one at a time, beating well after each. Add dry ingredients, alternating with milk.
Add lemon rind and nuts.
Bake in greased 5x9” pan at 350°F for 1 hour 20-25 minutes.
Cool for 30 minutes
Pour combined juice and sugar over bread.

Even if I knew that tomorrow the world would go to pieces, I would still plant my apple tree.

Mock Apple Pie

Pastry for 2 crusts 9” pie

1 stack pack Ritz crackers
2 cups water
2 cups sugar
2 teaspoon cream of tartar
2 tablespoon lemon juice
rind of one lemon, grated
butter and cinnamon

Roll out bottom crust and place in pie plate. Break crackers coarsely into it.
Combine water, sugar and cream of tartar in saucepan. Boil gently for 15 minutes. Add lemon juice and rind. Cool.
Pour syrup over the crackers, dot generously with butter, sprinkle with cinnamon. Cover with top crust.
Trim and flute edge.
Cut slits in the top.
Bake 30-35 minutes at 425°F. Serve warm.

Vulgarity is the garlic in the salad of life.

Chicken Caesar Sandwiches

4 boneless skinless chicken breast halves (4 ounces each)
1/3 cup mayonnaise
1/2 cup seasoned bread crumbs
1/2 cup grated Parmesan cheese
2 teaspoons minced fresh parsley
1/4 cup Caesar salad dressing
4 hard rolls, split
4 romaine leaves
1 medium tomato, sliced

Flatten chicken to 1/4 inch thickness; spread mayonnaise over both sides.
Combine bread crumbs, Parmesan cheese and parsley; sprinkle over chicken.
Place in greased 11x7 pan, bake, uncovered, at 375°F. for 25-30 minutes or until juices run clear.
Spread salad dressing over cut sides of rolls.
Place romaine on roll bottoms; top with chicken, tomato and roll tops.

Work is the meat of life, pleasure the dessert.

Cranberry Peach Cobbler

1/2 cup butter, melted
2 cans (29 ounces each) sliced peaches
1 package (15.6 ounces) cranberry quick bread mix
1 egg
2 tablespoons grated orange peel, divided
1/3 cup dried cranberries
1/3 cup sugar


Pour butter into a 13 / 9 / 2 baking dish. Drain peaches, reserving 1 cup juice. Pat peaches dry and set aside.
In a large bowl, combine the quick bread mix, egg 1 tablespoon orange peel and reserved peach juice.
Drop batter by tablespoonfuls over butter, spreading slightly. Arrange peaches over the top, sprinkle with cranberries.
Combine sugar and remaining orange peel; sprinkle over peaches.
Bake at 375°F. for 45-50 minutes or until golden brown. Serve warm.

Variety's the very spice of life, That gives it all its flavor.

Roast Tarragon Chicken

3 tablespoons olive oil
2 1/4 teaspoons dried tarragon, crushed
1/2 teaspoon black pepper, coarsely ground
8 shallots
1/4 teaspoon salt
1 pound cherry tomatoes
2 1/2- 3 pounds meaty chicken breast
fresh tarragon sprigs for garnish


In a medium bowl stir together olive oil, dried tarragon, pepper and salt, add tomatoes and shallots, toss gently to coat. Use a slotted spoon to remove tomatoes and shallots from the bowl, reserving the olive oil mixture.
If desired, skin the chicken, place in shallow roasting pan. Brush chicken with reserved olive oil mixture.
Roast chicken in a 375°F oven for 20 minutes. Add shallots, roast for 15 minutes. Add tomatoes, roast for 10-12 minutes more, or until chicken and vegetables are tender and chicken is no longer pink.
If desired, garnish with tarragon sprigs.

Man cannot live by bread alone; he must have peanut butter.

Ingredients

Makes 2 loaves

* 1 tablespoon plus 1 1/2 teaspoons active dry yeast (two 1/4-ounce envelopes)
* 2 1/4 cups warm water (110 degrees)
* 3 tablespoons plus 2 teaspoons honey
* 4 tablespoons unsalted butter, melted, plus more for bowl, pans, and brushing
* 7 cups all-purpose flour, plus more for surface and dusting
* 4 teaspoons coarse salt
* 1 cup raisins
* 1/2 cup sugar
* 1 1/2 teaspoons ground cinnamon

Directions

1. Sprinkle yeast over 1/2 cup water. Add 2 teaspoons honey. Whisk until yeast dissolves. Let stand until foamy, about 5 minutes. Transfer to the bowl of a mixer fitted with the paddle or dough-hook attachment. Add butter and remaining 1 3/4 cups water and 3 tablespoons honey. Whisk flour with salt; add 3 cups to yeast. Mix on low speed until smooth. Mix in 1 cup raisins. Add remaining 4 cups flour, 1 cup at a time, mixing until dough comes away from sides of bowl and forms a ragged, slightly sticky ball. Butter a large bowl.
2. Knead dough on a floured surface until smooth and elastic but still slightly tacky, about 5 minutes. Shape into a ball. Transfer to prepared bowl; cover with plastic wrap.
3. Let dough stand in a warm place until it doubles in volume (it should not spring back when pressed), about 1 hour. Butter two 4 1/2-by-8 1/2-inch loaf pans. Punch down dough; divide in half.
4. Combine 1/2 cup sugar and 1 1/2 teaspoons ground cinnamon. Roll out each dough half into a 1/2-inch-thick rectangle (about 8 by 10 inches); lightly brush with water, and sprinkle evenly with cinnamon-sugar mixture, leaving a 1/2-inch border around edge. Starting with 1 short side, tightly roll dough into a log. Seal edges with fingertips, and tuck ends under. Transfer dough, seam side down, to pan. Repeat with remaining dough. Brush each loaf with butter, or dust with flour for a rustic look. Preheat oven to 450 degrees. Drape loaves with plastic. Let stand until dough rises about 1 inch above tops of pans, 45 minutes to 1 hour. Reduce oven temperature to 400 degrees. Bake, rotating pans after 20 minutes, until tops are golden brown, about 45 minutes. Transfer to wire racks. Let cool slightly; turn out loaves. Let cool completely before slicing.

You know you are getting old when the candles cost more than the cake.

Simnel Cake

Ingredients

For the almond paste
250g/9oz caster sugar
250g/9oz ground almonds
2 free-range eggs, beaten
1 tsp almond essence

For the cake
175g/6oz butter or margarine
175g/6oz soft brown sugar
3 free-range eggs, beaten
175g/6oz plain flour
pinch salt
½ tsp ground mixed spice (optional)
350g/12oz mixed raisins, currants and sultanas
55g/2oz chopped mixed peel
½ lemon, grated zest only
1-2 tbsp apricot jam
1 free-range egg, beaten for glazing

Method

1.For the almond paste, place the sugar and ground almonds in a bowl. Add enough beaten egg and mix to a fairly soft consistency.

2. Add the almond essence and knead for one minute until the paste is smooth and pliable.

3. Roll out a third of the almond paste to make a circle 18cm/7in in diameter and reserve the remainder for the cake topping.

4. Preheat oven to 140C/275F/Gas 1. Grease and line a 18cm/7in cake tin.

5. For the cake, cream the butter and sugar together until pale and fluffy. Gradually beat in the eggs until well incorporated and then sift in the flour, salt and mixed spice (if using) a little at a time. Finally, add the mixed dried fruit, peel and grated lemon zest and stir into the mixture.

6. Put half the mixture into a greased and lined 18cm/7in cake tin. Smooth the top and cover with the circle of almond paste. Add the rest of the cake mixture and smooth the top leaving a slight dip in the centre to allow for the cake to rise. Bake in the preheated oven for 1¾ hours. Test by inserting a skewer in the middle - if it comes out clean, it is ready. Once baked, remove from the oven and set aside to cool on a wire rack.

7. Brush the top of the cooled cake with the apricot jam. Divide the remainder of the almond paste in half; roll out a circle to cover the top of the cake with one half and form 11 small balls with the other half.

8. Place the circle of paste on the jam glaze and set the balls round the edge. Brush the cake topping with a little beaten egg.

9. Preheat the grill to high. Place the cake onto a baking tray and grill for 1-2 minutes, or until the top of the marzipan begins to brown. Alternatively, lightly heat the cake topping using a cook's blow torch, until the marzipan is golden-brown.

*If someone wants to make me one of these, that would be very cool indeed...

This is America, not a banana republic.

More Fattening Banana Bread

5 tablespoons butter
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
2 egg whites
1 teaspoon vanilla extract
1 1/2 cups mashed very ripe bananas
1 3/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1/2 cup heavy cream
1/3 cup chopped walnuts

Preheat oven to 350°F. Spray bottom of a 9x5x3 inch loaf pan with nonstick cooking spray.
Beat butter in a large bowl with an electric mixer set at medium speed until light and fluffy. Add granulated sugar and brown sugar; beat well. Add egg, egg whites, and vanilla; beat until well blended. Add mashed banana, and beat on high speed 30 seconds.
Combine flour, baking soda, salt and baking powder in medium bowl. Add flour mixture to butter mixture alternating with cream, ending with flour mixture. Add walnuts to batter; mix well.
Pour batter evenly into prepared loaf pan. Bake until browned and toothpick inserted near center comes out clean, about 1 hour 15 minutes.
Cool bread in pan on wire rack 10 minutes. Remove bread from pan; cool completely on wire rack. Slice and serve.

I busted a mirror and got seven years bad luck, but my lawyer thinks he can get me five.

Seven Minute Frosting (with variations)

Ingredients

* 1 1/2 cups plus 2 tablespoons sugar
* 2/3 cup water
* 2 tablespoons light corn syrup
* 6 large egg whites, room temperature
* COCONUT VARIATION
* Add 1/2 teaspoon pure coconut extract at the end of step 3, whisking to combine.
* COFFEE VARIATION
* Add 2 tablespoons pure coffee extract at the end of step 3, whisking to combine.


Directions

1. Combine 1 1/2 cups sugar with the water and corn syrup in a small saucepan; clip a candy thermometer to side of pan. Bring to a boil over medium heat, stirring occasionally, until sugar dissolves. Continue boiling, without stirring, until syrup reaches 230 degrees.
2. Meanwhile, in the bowl of a standing electric mixer fitted with the whisk attachment, whisk egg whites on medium-high speed until soft peaks form. With mixer running, add remaining 2 tablespoons sugar, beating to combine.
3. As soon as sugar syrup reaches 230 degrees, remove from heat. With mixer on medium-low speed, pour syrup down side of bowl in a slow, steady stream. Raise speed to medium-high; whisk until mixture is completely cool (test by touching the bottom of the bowl) and stiff (but not dry) peaks form, about 7 minutes. Use immediately.

You know you're getting old when the candles cost more than the cake.

Snickerdoodle Cupcakes

Ingredients

Makes 28.

* 1 1/2 cups all-purpose flour
* 1 1/2 cups cake flour (not self- rising), sifted
* 1 tablespoon baking powder
* 1/2 teaspoon salt
* 1 tablespoon ground cinnamon, plus 1/2 teaspoon for dusting
* 1 cup (2 sticks) unsalted butter, room temperature
* 1 3/4 cups sugar, plus 2 tablespoons for dusting
* 4 large eggs, room temperature
* 2 teaspoons pure vanilla extract
* 1 1/4 cups milk
* Seven-Minute Frosting


Directions

1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together both flours, baking powder, salt, and 1 tablespoon cinnamon.
2. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.
3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months, in airtight containers.
4. To finish, combine remaining 1/2 teaspoon cinnamon and 2 tablespoons sugar. Using a pastry bag fitted with a large plain tip (Ateco No. 809 or Wilton No. 1A), pipe frosting on each cupcake: Hold bag over cupcake with tip just above top, and squeeze to create a dome of frosting, then release pressure and pull up to form a peak. Using a small, fine sieve, dust peaks with cinnamon-sugar. Cupcakes are best eaten the day they are frosted; keep at room temperature until ready to serve.