Chocolate Peanut Butter Cookies

1 1/2 cups flour
1/2 cup dutch cocoa powder
1/2 teaspoon baking soda
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup Kraft peanut butter
1 egg
1 tablespoon milk
1 teaspoon vanilla

Peanut Butter Filling
3/4 cup sifted confectioners' sugar
1/2 cup peanut butter
2 tablespoons granulated sugar

Preheat oven to 350

Sift together the flour, cocoa powder and baking soda in a medium bowl.

In a large bowl beat together butter, 1/2 cup granulated sugar, brown sugar and 1/4 cup peanut butter until well combined. Add egg, milk and vanilla. Beat well. Gently mix in the flour mixture about 1/3 at a time until incorporated. Form the chocolate dough into 32 balls.

For the filling

Combine confectioners' sugar and 1/2 cup peanut butter in a mixing bowl and beat until smooth. Form into 32 balls.

Working on a silpat or parchment, gently flatten each chocolate ball. Top with peanut butter ball. Carefully fold chocolate dough over the peanut butter ball and seal the edges. Roll dough into a ball.

Place balls on a parchment lined baking sheet. Lightly flatten with the bottom of a glass dipped in 2 tablespoons granulated sugar.

Bake cookies for about 8 minutes,until the surface begins to slightly crack. Let cool for 1 minute on the sheet. Transfer to wire racks and cool completely.

Adapted from BH&G

Chocolate Pecan Bars

1 1/4 cups all-purpose flour
1 cup icing sugar
1/3 cup cocoa
1 cup cold butter
300 milliliters sweetened condensed milk
1 egg
2 teaspoons vanilla
1 1/2 cups pecans -- chopped

Stir together flour, sugar and cocoa in large bowl; cut in butter until crumbly.

Press mixture firmly onto bottom of 13x9x2-inch rectangular baking pan.

Bake in preheated 350F oven 15 min.

Combine sweetened condensed milk, egg and vanilla in medium bowl; mix well.

Stir in nuts. Spread evenly over crust.

Return to oven and bake 25 min. longer or until done. Cool.

Cut into bars. Store covered in refrigerator.

Adapted from: "Fry's Chocolate Coookbook, p.29"

Mrs. Hockmeyer Banana Bread

3 or 4 ripe bananas, smashed
1/3 cup melted butter
1 cup sugar (can easily reduce to 3/4 cup)
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 1/2 cups of all-purpose flour

No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.

Adapted from
Simply Recipes

Peanut Butter Oatmeal Cookies - Biscuits à l'avoine, à l'arachide et aux mcx de chocolat

1 cup all-purpose flour
1 cup old-fashioned rolled oats
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sugar
1/2 cup brown sugar
1/2 cup butter -- softened
1/2 cup Kraft peanut butter
1 egg
1 1/2 teaspoons vanilla
1 cup semisweet chocolate chips -- or chocolate chunks

PREHEAT oven to 375°F. Mix flour, oats, baking soda, baking powder and salt; set aside. Beat butter, sugars and peanut butter in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Gradually add flour mixture, mixing until well blended after each addition. Stir in chocolate.

DROP heaping tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.

BAKE 10 to 12 min. or until lightly browned. Cool 1 min.; remove from baking sheets to wire racks. Cool completely.

Adapted from: "Kraft Foods website"

Biscuits à l'avoine, à l'arachide et aux morceaux de chocolat

1 tasse de farine
1 tasse de gruau à cuisson rapide ou de flocons d'avoine roulée à l'ancienne
1/2 c. à thé de bicarbonate de soude
1/2 c. à thé de poudre à pâte MAGIC
1/4 c. à thé de sel
1/2 tasse de beurre, ramolli
1/2 tasse de sucre granulé
1/2 tasse de cassonade bien tassée
1/2 tasse de beurre d'arachide crémeux KRAFT
1 œuf
1 1/2 c. à thé de vanille
1 tasse de brisures de chocolats ou 6 carrés de chocolat mi-sucré BAKER'S, hachés grossièrement (au goût), facultatif

CHAUFFER le four à 375 °F. Mélanger la farine, le gruau (les flocons d'avoine), le bicarbonate de soude et le sel; mettre de côté. Battre ensemble le beurre, la cassonade, le sucre granulé et le beurre d'arachide avec un batteur électrique à vitesse moyenne, jusqu'à consistance légère et mousseuse. Ajouter l'œuf et la vanille; bien mélanger. Ajouter petit à petit le mélange d'ingrédients secs, en battant bien après chaque ajout. Incorporer le chocolat (si vous en voulez).

DÉPOSER, 1 c. à soupe comble à la fois, sur des plaques à pâtisserie graissées, en laissant 2 po entre les biscuits.

CUIRE de 10 à 12 min, ou jusqu'à ce que les biscuits soient légèrement dorés. Laisser refroidir 1 min; transférer sur des grilles. Laisser complètement refroidir.

Recette adaptée de: Kraft

Chicken Pot Pie - Pâtés au poulet

1 chopped onion
2 ribs celery, diced
1 cup chopped carrot
1 can green beans
1/3 cup melted margarine
1/2 cup all-purpose flour
4 cups chicken broth
4 tbsps cream
1 teaspoon salt
1/4 teaspoon pepper
4 cups chopped cooked chicken
Pastry (store-bought or your own)

Preheat oven to 400°F.

Saute onion, celery, carrots and beans in butter for 10 minutes.

Add chicken broth & bring to a boil.

In the meantime, drop you chicken pieces in flour. Add to the broth. This will thicken quickly. Season with salt & pepper.

As soon as it is thick, add cream. Mix well.

Pour into pie shells and top with pie dough.

Cut slits to allow steam to escape.

Bake for 30 minutes or until pastry is golden brown and filling is bubbly and cooked through.

Ina's Outrageous Brownies

1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips, divided
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee powder
2 tablespoons real vanilla extract
2 1/4 cups sugar
1 1/4 cups flour, divided- 1 cup for batter and 1/4 cup in the chips and nuts
1 tablespoon baking powder
1 teaspoon kosher salt
3 cups diced walnut pieces

Directions:
Preheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan.

Melt together the butter, 1 pound chocolate chips, and bitter chocolate on top of a double boiler. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.

Stir together 1 cup of the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and chocolate chips with 1/4 cup flour to coat. Then add to the chocolate batter. Pour into prepared pan.

Bake for about 30 minutes, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not overbake! Cool thoroughly.

Source:
Outrageous Brownies

Old-Fashioned Brown Sugar Fudge - Sucre à la crème à l'ancienne

1 cup cream 35%
1 1/2 cup brown sugar
1 1/2 cup sugar
1 tsp vanilla
1 tbsp butter

Boil cream, brown sugar & sugar until mixture forms a soft ball when dropped into cold water.

Remove from heat and cool slightly for about 30 min.

Add 1 Tbsp butter, a pinch of salt and 1 tsp vanilla then beat until smooth and creamy, and mixture starts to thicken up.

Butter a pie plate. Pour mix & let it firm up. Cut into squares.

Source:
My mom Gisèle

Chicken Curry

1 kilogram chicken thighs -- no skin, R-T-C
1 cup onions -- chopped
1 cup red bell pepper -- chopped
2 teaspoons minced garlic
1 1/2 tablespoons fresh ginger
1 1/2 teaspoons curry powder
1 1/2 teaspoons chili powder
1/2 teaspoon turmeric
1/2 teaspoon cinnamon
14 ounces coconut milk
1/4 cup mango chutney
lemon zest
1/2 teaspoon salt
1 cup apple -- peeled and chopped
2 tablespoons fresh cilantro

Spray skillet with cooking spray and place over med-high heat. Add chicken pieces and cook until both sides are lightly browned, about 2 min. per side. Remove chicken and keep warm.

Add onions, red pepper, and garlic to the same skillet. Cook and stir until vegetables begin to soften, about 3 min. Add ginger, curry powder, chili powder, turmeric and cinnamon. Cook and stir for 1 more min. Add coconut milk, mango chutney, lemon zest, and salt. Mix well. Stir in chicken pieces and apples. Cover and simmer over low heat for 15 min. Add cilantro. Simmer, uncovered for 5 more minutes. Serve with basmati rice & mango salsa. Serve 6 to 8.

Adapted from: Eat, Shrink & Be Merry


Poulet au Curry

1 kg haut de cuisses de poulet, sans os et sans peau
1 tasse d’oignons hachés
1 tasse de poivrons rouges en mcx
4 gousses d’ail émincées
25 ml de gingembre frais
7 ml de poudre de chili
7 ml de poudre de curry
3 ml de curcuma
3 ml de cannelle
14 onces de lait de noix de coco
60 ml de chutney à la mangue
Le zeste de un citron
3 ml de sel
1 tasse de pommes, pelées et en dés.
30 ml de coriandre fraîche, coupés


Vaporiser un chaudron qui est à la chaleur médium-haut. Ajouter les morceaux de poulet et faire brunir sur les deux côtés, environ 2 min. par côté. Enlever le poulet et garder au chaud.

Ajouter les oignons, poivrons, ail. Cuire pendant 3 minutes. Ajouter le gingembre et les épices. Cuire et sauté pendant 1 minute. Ajouter le lait de noix de coco, le chutney à la mangue, le zeste et le sel. Bien mélanger. Ajouter le poulet et les pommes. Couvrir et baisser le feu. Cuire pendant 15 à 30 minute jusqu’à ce que le poulet soit cuit. Ajouter la coriandre.

Servir avec un riz basmati.

Apple Crisp

TOPPING:
2/3 cup all-purpose flour
2/3 cup quick cooking oats
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup butter -- softened

APPLES:
5 medium apples, peeled -- cored
1/2 cup brown sugar
1 tablespoon lemon juice

Preheat oven to 375F.

Combine flour, oasts, brown sugar, cinnamon, nutmeg and salt, together in bowl. Cut butter into dry ingredients until mixture is crumbly.

Butter a 8x8 pan. Slice apples and place in the baking dish. Add brown sugar and lemon juice. Blend well.

Sprindle topping over fruit and bake about 30 minutes or until done.

Serve warm with vanilla ice cream or whipped cream. Serves 6.

Source:
"The Five Roses Cookbook"

Swedish Ginger Cookies

Makes 3 Dozen

3/4 cup strained bacon fat
1 cup sugar, plus more for rolling
4 tablespoons dark molasses
1 large egg
2 cups all-purpose flour
3/4 teaspoon salt
2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon cinnamon

Heat oven to 350F. In the bowl of an electric mixer, cream together bacon fat and sugar. Beat in molasses and egg. Add the remaining ingredients; combine thoroughly.

Shape dough into walnut-sized balls, roll balls in sugar, and flatten with fingers on ungreased baking sheets. Bake for 10 to 12 minutes, or until cookies are golden brown and cracked on top.

Let cool on wire racks. Store in an airtight containter, up to 1 week.

Source: Christmas with Makes 3 Dozen

3/4 cup strained bacon fat
1 cup sugar, plus more for rolling
4 tablespoons dark molasses
1 large egg
2 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon cinnamon
Preheat the oven to 350F. In the bowl of an electric mixer fitted with the paddle attachment, cream bacon fat and sugar. Beat in molasses and egg. Add the remaining ingredients; combine thoroughly.
Shape dough into walnut-sized balls, roll balls in sugar, and flatten with fingers on ungreased baking sheets. Bake until cookies are golden brown and cracked on top, 10 to 12 minutes. Transfer to wire racks to cool. Store in an airtight containter, up to 1 week.

Source: Christmas with Martha Stewart Living

Candy Bars

2/3 cup butter or margarine
1 cup brown sugar
1 tablespoon vanilla extract
1/2 cup corn syrup
4 cups quick cooking oats
1 cup semisweet chocolate
2/3 cup Kraft peanut butter

Preheat oven to 350F. Lightly grease a 9x13 pan.

In a large bow, cream the margarine and sugar together.

Mix in the vanilla, corn syrup and oats

Pat this dough into the greased pan. Bake for 15-16 min.

Meanwhile, over low heat melt together the chocolat chips and peanut butter.

Allow the cookie base to cool slightly, then spread choco mixture on top.

Cool completely and cut into bars.

Crust for Tarts

4 Tbsp. ice water, plus more as needed
¾ tsp. apple cider vinegar
1 ½ cups unbleached all-purpose flour
1 Tbsp. sugar
¾ tsp. salt
9 Tbsp. (4 ½ oz.) cold unsalted butter, cut into cubes

In a small bowl or measuring cup, combine 4 Tbsp. ice water and the cider vinegar.

In the bowl of a food processor, combine the flour, sugar, and salt. Pulse to blend. Add the butter, and pulse until the mixture resembles a coarse meal; there should be no pieces of butter bigger than a large pea. With the motor running, slowly add the water-vinegar mixture, processing just until moist clumps form. If you pick up a handful of the dough and squeeze it in your fist, it should hold together. If the dough seems a bit dry, add more ice water by the teaspoon, pulsing to incorporate. I sometimes find that 1 additional teaspoon is perfect.

Turn the dough out onto a wooden board or clean countertop, and gather it, massaging and pressing, until it just holds together. Shape it into a ball, and press it into a disk about 1 ½ inches thick. If the disk cracks a bit at the edges, don’t worry; just pinch the cracks together as well as you can. Wrap the dough in plastic wrap, and then press it a bit more, massaging away any cracks around the edges, allowing the constraint of the plastic wrap to help you form it into a smooth disk. Refrigerate the wrapped dough for at least 2 hours. (Dough can be kept in the refrigerator for up to 4 days or frozen for up to 1 month. Thaw it in refrigerator overnight before using.) Before rolling it out, allow the dough to soften slightly at room temperature.

Adapted from: Orangette

Crevettes Sautées à L'ail

Des crevettes #41/50 décortiquées
Huile d'olive
Ail écrasé
Piment de Cayenne broyé
Sel
Persil haché finement
Quartiers de citron

Dans une poêle chaude, sauter les crevettes dans l'huile.
Quand les crevettes commencent à colorer, ajouter l'ail et le piment de Cayenne, le sel.
Poursuivre la cuisson jusqu'à coloration des crevettes en secouant la poêle sans arrêt.
Ajouter le persil.
Servir sur une assiette.
Accompagner de quartiers de citron.

Note: Recette préparée par Lucie & Simon, à Comox BC, le 2 août 2008

Source: A la di Stasio