Chocolate Chip Cookies
Black Bean Dip
Butter Cookies
Lemon Poppyseed Bread
Roasted Potatoes Fennel & Haricots Verts
Roast Chicken
Devilled Eggs
Smores Pie

Basically from the back of Baker's semi-sweet chocolate chips
¾ cup Sugar 2¼ cup Flour
¾ cup Dark brown sugar 1 tsp Baking soda
2 Eggs ¼ tsp Salt
1 tsp Vanilla extract 12 oz Semi-sweet chocolate chips
1 cup Butter (2 sticks) 2 cup Walnuts
Directions :
1. Preheat oven to 375 degrees.
2. Soften butter (stove top, or microwave 90 sec).
3. Chop walnuts (coarse).
4. Combine sugar, brown sugar, eggs, vanilla, butter. Beat until fluffy.
5. Add flour, baking soda, salt. Mix until all wet. Beat until smooth.
6. Stir in chocolate chips and walnuts.
7. Drop 3 tbl blobs onto ungreased cookie sheets, leaving 2" clearance.
8. Bake 10 minutes. Cool on wire racks. Makes 3-4 large sheets.

From Michelle Sandberg, chef
48 oz Black beans (canned)
3 tab Tandoori spice (red paste)
¼ cup Orange juice with pulp
pinch Salt, Pepper, Garlic powder
dash Olive oil
Directions :
1. Drain and discard all excess liquid from beans.
2. Place all ingredients in food processor bowl.
3. Puree.

From Michelle Sandberg, chef
48 oz Chick Peas (canned)
1 cup Tahini (sesame paste)
¼ cup Cumin
¼ cup Lemon juice
pinch Garlic powder
Directions :
1. Drain and discard all excess liquid from peas.
2. Place all ingredients in food processor bowl.
3. Puree.

From Virginia Thompson, grandma
1 cup Butter (2 sticks) 3 cup Flour
1 cup Sugar ½ tsp Baking powder
1 Egg 1 cup Confectioners suger
2 tsp Vanilla extract misc Food colors
Directions :
1. Soften butter to room temperature (use stove top, or microwave 45 sec).
2. Whip butter and sugar until creamy and fluffy.
3. Beat in egg and vanilla.
4. Sift flour into a separate bowl, and add baking powder to it.
5. Add dry mixture, ½ cup at a time, to wet mixture. Stir mixture each time until all wet.
6. Chill dough 1-2 hours.
7. Preheat oven to 350 degrees.
8. Sprinkle flour on table and rolling pin.
9. Roll out dough until 1/8" thick. Cut into shapes. Repeat.
10. Place shapes onto ungreased cookie sheets, leaving ¼" clearance.
11. Bake 12-15 minutes, until slightly brown at edges. Cool in place.
12. Wait for cookies to cool.
13. Make frosting using confectioners sugar and up to 2 tablespoons of water. Add water slowly while checking consistency. Mix until smooth. Divide into smaller cups. Add food colors.
14. Frost cookies. Wait for frosting to dry. Stack with wax paper. Makes 2 large cookie sheets.

From Karen Hanson, chef & cooking instructor
Makes :
1 2 4 9" x 5" loaf pans
Dry Ingredients :
1 cup 2 cup 4 cup all purpose flour
½ cup 1 cup 2 cup sugar
1/3 cup 2/3 cup 1 1/3 cup baking poppyseeds
1½ tsp 1 tab 2 tab baking powder (exact, levelled)
Wet Ingredients :
1 2 4 eggs (beaten)
2/3 cup 1 1/3 cup 2 2/3 cup milk
1/3 cup 2/3 cup 1 1/3 cup oil
½ tsp 1 tsp 2 tsp vanilla extract
Topping :
1 2 4 lemons
¼ cup ½ cup 1 cup sugar
Directions :
1. Grate rind from each whole lemon (make shavings of rind), set aside lemons & rind
2. Preheat oven to 350 degrees
3. Grease and flour the loaf pans (smear a little butter in bottom and half way up the sides, then sprinkle some flour, tap it around, tap off excess)
4. Combine all dry ingredients, mix with spoon, set aside
5. Beat eggs (in a separate bowl)
6. Combine all wet ingredients plus half the lemon rind, mix
7. Add wet mixture to dry mixture, mix until all lumps are gone
8. Pour mixture into loaf pans, place in oven, set timer for 50 minutes
9. Squeeze juice from lemons, remove pits
10. Add [topping amount of] sugar to juice, add remaining half the lemon rind, mix, set aside
11. Bake bread 50 minutes, or until cake tester (or toothpick) comes out clean
12. Remix topping a moment, pour over bread immediately
13. Allow bread to cool (in loaf pan) before slicing

From The New Basics Cookbook
2 bulbs Fennel
1½ lbs Small red new potatoes
1½ lbs Haricots verts (or string beans)
2/3 cup Olive oil
½ tsp Kosher salt
some Black pepper to taste
Directions :
1. Preheat oven to 425 degrees.
2. Slice potatoes thin, preferably using food processor.
3. Cut tops and stalks off fennel and discard. Then cut each bulb into 4 to 6 pieces.
4. Pour oil over potatoes & fennel in mixing bowl. Mix well. Spread mixture out onto cookie sheet. Sprinkle with salt. Place in oven.
5. Bake for 30 minutes if using haricots verts, or 20 minutes if using string beans. While mixture is baking, snap ends off beans and place beans in mixing bowl.
6. Remove mixture from oven, and add it to beans. Mix well. Spread mixture back onto cookie sheet. Place back in oven.
7. Bake another 10-15 minutes if using haricots verts, or 20-25 minutes if using string beans, until lightly browned.
8. Remove from oven. Sprinkle with pepper. Serve hot or room temperature.

From Karen Hanson, chef & cooking instructor
3 to 3½ lb Free range or Bell & Evans chicken
1 Lemon
1 clove Garlic
3 sprigs Fresh thyme (or tarrogon)
2 tsp Kosher salt
some Olive oil
some Freshly ground black pepper
Directions :
1. Preheat oven to 425 degrees.
2. Rinse bird thoroughly inside & out under cold running water. Dry bird inside & out.
3. Cut lemon in half. Squeeze half over outside of bird. Squeeze other half inside bird, and leave inside.
4. Peel garlic clove, squash it with side of heavy knife blade, add to inside of bird. Then add thyme sprigs & 1 tsp of kosher salt.
5. Close cavity with flap of skin and place bird on rack in small roasting pan. Tie legs together (the bird's).
6. Place some olive oil in palm of your hand, rub outside of bird, thoroughly coating it. Sprinkle with pepper, and 1 tsp kosher salt.
7. Roast 20 minutes on one side. Baste bird in it's juices. Roast 20 minutes on other side. Baste again. Roast 20 minutes on its back. Baste again.
8. Test to assure bird is done, by placing meat thermometer into thickest part of thigh. Done when at least 160 degrees. Otherwise cook more.
9. Let bird "rest" in its pan, outside of oven, covered with foil, for 20 minutes before carving. This step is essential for juicy chicken!

From an old family recipe
12 Eggs
4 tab Mayonaise
2 tab Dijon mustard
dash Cayenne pepper
some Salt & pepper
some Paprika
Directions :
1. Start with oversized pot of cold water, eggs well submersed.
2. Bring to boil uncovered, stirring almost continuously to keep yolks in middle of eggs. Use wooden spoon to avoid breaking shells.
3. Once boiling, shut off, cover, lets stand 20 mins, drain.
4. Peel & rinse eggs under running cold water.
5. Cut eggs in half lengthwise, put whites aside.
6. Put yolks, mayo, dijon, cayenne, into food processor bowl. Lightly puree, adding salt & pepper to taste, and adding mayo to desired texture.
7. Clean whites under running cool water.
8. Squirt mixture into white halves using cake decorator (or use spoon to fill and then fork to make swirls).
9. Sprinkle with paprika.

From an old family recipe
13 whole Graham crackers (regular or cinnamon)
¼ lb Butter (one stick)
6 oz Chocolate (four 1½ oz Hershey bars)
¼ lb Marshmallows (appx 16 fullsize)
½ cup Milk (cool)
½ pint Whipping cream
Directions :
1. Note steps 2 & 3 take a long time. Once double boiler is filled and warming, perform steps 4 through 9.
2. Melt chocolate & marshmallows & milk in double boiler. Stir & mash mixture often until all chocolate lumps & marshmallow lumps are gone.
3. Chill mixture in fridge or freezer 10 minutes.
4. Preheat oven to 350 degrees.
5. Grind up graham crackers coarsely in food processor.
6. Melt butter (stove top, or microwave 90 sec)
7. Combine ground graham crackers & butter, press into aluminum pie tin.
8. Place pie tin in oven, turn oven off, leave in oven for 20 minutes.
9. Chill pie tin in fridge or freezer 10 minutes.
10. Make sure chocolate mixture and pie tin are both at room temperature or slightly cooler. If either is warm, the whipped cream will turn into liquid, ruining the result.
11. Whip cream.
12. Fold whipped cream into chocolate mixture gently to preserve the aeration of the result, pour into pie tin crust.
13. Place pie into fridge at least 4 hours to set.

Email: website@rossmernyk.com
Updated: May 28, 2010