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Pineapple Nut Cake In my class called "Let's Party," I asked for a volunteer to come forward who thought it was hard to make a cake from scratch. I had her make this one all by herself in front of the class. She admitted it was just as easy and as fast as making a cake mix... and a whole lot better tasting. I share this classic with you. Cake: 2 c all purpose flour 2 c crushed pineapple, drained 2 c sugar 2 tsp baking soda 2 Eggs 1 c walnuts, chopped (optional) Icing: 8 oz package cream cheese, softened 1/2 c butter, softened 1 T vanilla 1-1/2 c confectioner's sugar Preheat oven to 350 degrees. Grease and flour a 13 x 9 x 2 baking pan. Stir all cake ingredients together and pour in the pan. Bake 40 minutes. Cool. Make frosting by mixing cheese and butter together until smooth, add vanilla and enough sugar to make icing spreadable. Variation: Add grated lemon/orange peel to icing. Keywords: Dessert, Cake ( RG423 )

CHILAQUILES: TOMATILLO SAUCE 1 tsp or so cooking oil (just enough to cover botton of saucepan) 6 or so whole tomatillos, paper skins removed jalepeños, or other chile peppers, to desired "pica" water to cover Put tomatillos and chiles in saucepan and water, just to barely cover. Bring to boil and cook just till tomatillos are soft (not too long, don't want them "mushy"). Put tomatillos and peppers (do no 2 small cloves garlic 1 tsp salt 1/4 c chopped onion "handful" cilantro 2 tsp "caldo de pollo" (which I interpret to mean powdered chicken boullion, but I don't know for sure...should have asked, but never did...that's what I add and it comes out fine) Blend in food processor very well. Add cooking water to reach desired "sauce" consistancy...you want it fairly liquid, but flavorful and not "watered-down" tasting, so use your own judgment CHILAQUILES: Salsa verde (tomatilla sauce); torn tortilla chips (the best to use are stale corn tortillas, fried - and although as with most things, the better the quality of the ingredients, the better the final dish, my Mexican friend Lita uses Fritos and told me not to laugh before I tried it and I didn't and I did and she's right, although they are not so good as regular tortillas, as a shortcut, they work just fine); queso manchego (or asadero, or ranchero, or fresco, or any other Mexican white cheese that you like); and sour cream. In bottom of microwaveable dish, spread a little tomatilla sauce, then layer of Fritos, then more sauce, then sour cream, then "bastante queso" (enough cheese).Repeat, until dish is full or ingredients are all used up, finishing with cheese. Microwave one minute, or till chilaquiles are heated through and cheese is melted. You'll probably have to experiment a time or two in order to get all of the proportions just right. Keywords: Mexican ( RG422 )

Chocolate Mousse 1-1/2 c whipping cream 3 T sugar 1-1/2 tsp vanilla extract 1/3 c chocolate syrup 3 T cocoa maraschino cherries and mint for garnish In a well chilled mixing bowl, beat cream on high speed until soft peaks form. Add sugar and vanilla and mix until stiff peaks form. Fold in the syrup and cocoa. Divide into 6 parfait glasses and chill for at least two hours. Garnish with cherries and mint if you like. Keywords: Dessert ( RG421 )

Sweet & Sour Chicken Serves 4 as Main Dish. 6 T olive oil 6 T soy sauce 6 T honey 3 T white vinegar 1 tsp paprika 1/2 tsp pepper 1/2 tsp ground allspice 1 tsp caynne pepper 4 boneless,skinless chicken breasts 2 c angelhair pasta or rice Preheat oven to 375. In a small bowl combine oil, soy sauce, honey, vinegar, paprika, cayenne, all spice and pepper. In a shallow baking dish, place chicken breasts and pierce each breast a few times with a fork on both sides. Pour sauuce over chicken. Bake, uncovered for 40 minutes, basting with sauce every ten minutes or so. Serve over pasta or rice. Serve remaining sauce on the side. Keywords: Chicken, Main Dish ( RG420 )

Cheesecake CRUST 1/2 c (1 stick) unsalted butter, room temperature 1 tsp vanilla extract 1 c all purpose flour 1 c almonds (about 3 1/2 ounces), llightly toasted, coarsely ground 1/2 c packed dark brown sugar 4 oz semisweet chocolate, chopped 2 T (1/4 stick) unsalted butter l 1/2 tablespoons water FILLING 2 lb cream cheese, room temperature 2 c packed dark brown sugar I tablespoon vanilla extract 4 large eggs TOPPING 1 c sour cream 1/4 c packed dark brown sugar 20 whole almonds FOR CRUST: Preheat oven to 350'F. But- ter 1O-inch-diameter springform pan with 23/4-inch-high sides. Using electric mixer, beat 1/2 cup butter and vanilla in large bowl until smooth. Add flour, almonds and sugar; mix until well incor- porated and small moist clumps form. Press dough evenly onto bottom (not sides) of prepared pan. Bake until edges start to brown and crust is set, about 20 minutes. Transfer to rack and cool 5 min- utes. Maintain oven temperature. Combine chocolate, 2 tablespoons butter and water in heavy small sauce pan. Stir over low heat until melted Spread 2/3 of mixture over crust. Reserve remaining chocolate mixture. FOR FILIING: Using electric mixer beat cream cheese, sugar and vanilla in large bowl until smooth. Add eggs 1 at a time, beating just until blended. Spoon filling over crust. Bake until cheesecake puffs, sides are set and center moves only slightly when pan is shaken, about 65 minutes (cake may crack). Transfer to rack; cool 5 minutes while preparing top- ping. Maintain oven temperature. FOR TOPPING: Rewarm reserved chocolate mixture over low heat. Mix sour cream and sugar in small bowl until smooth. Spread sour cream mixture over cheesecake. Drizzle about 1 tablespoon chocolate mixture decoratively over top- ping; reserve remaining chocolate mix- ture. Return cheesecake to oven; bake 3 minutes. Transfer to rack; cool 1 hour Reheat remaining chocolate mixture over very low heat until melted. Dip each almond halfway into chocolate; arrange around top edge of cake. Cover; chill overnight. (Can be made 2 days ahead. Keywords: Dessert, Cake ( RG419 )

Cheesecake CRUST 1/2 c (1 stick) unsalted butter, room temperature 1 tsp vanilla extract 1 c all purpose flour 1 c almonds (about 3 1/2 ounces), llightly toasted, coarsely ground 1/2 c packed dark brown sugar 4 oz semisweet chocolate, chopped 2 T (1/4 stick) unsalted butter l 1/2 tablespoons water FILLING 2 lb cream cheese, room temperature 2 c packed dark brown sugar I tablespoon vanilla extract 4 large eggs TOPPING 1 c sour cream 1/4 c packed dark brown sugar 20 whole almonds FOR CRUST: Preheat oven to 350'F. But- ter 1O-inch-diameter springform pan with 23/4-inch-high sides. Using electric mixer, beat 1/2 cup butter and vanilla in large bowl until smooth. Add flour, almonds and sugar; mix until well incor- porated and small moist clumps form. Press dough evenly onto bottom (not sides) of prepared pan. Bake until edges start to brown and crust is set, about 20 minutes. Transfer to rack and cool 5 min- utes. Maintain oven temperature. Combine chocolate, 2 tablespoons butter and water in heavy small sauce pan. Stir over low heat until melted Spread 2/3 of mixture over crust. Reserve remaining chocolate mixture. FOR FILIING: Using electric mixer beat cream cheese, sugar and vanilla in large bowl until smooth. Add eggs 1 at a time, beating just until blended. Spoon filling over crust. Bake until cheesecake puffs, sides are set and center moves only slightly when pan is shaken, about 65 minutes (cake may crack). Transfer to rack; cool 5 minutes while preparing top- ping. Maintain oven temperature. FOR TOPPING: Rewarm reserved chocolate mixture over low heat. Mix sour cream and sugar in small bowl until smooth. Spread sour cream mixture over cheesecake. Drizzle about 1 tablespoon chocolate mixture decoratively over top- ping; reserve remaining chocolate mix- ture. Return cheesecake to oven; bake 3 minutes. Transfer to rack; cool 1 hour Reheat remaining chocolate mixture over very low heat until melted. Dip each almond halfway into chocolate; arrange around top edge of cake. Cover; chill overnight. (Can be made 2 days ahead. Keywords: Dessert, Cake ( RG418 )

MADELEINES This is a classic recipe we use at Cordon Bleu Paris. Excellent results. If you're in the States use cake flour, in France it's type 45. Lemon zest is an option. Ingredients 4 eggs 170 g sugar 1 pinch salt 10 g honey 5 g baking powder 180 g flour 200 g butter Preheat oven to 170°C, then reduce heat to160°C and bake. Melt butter – no colour - cool to just warm. In medium bowl, whisk eggs. Add sugar and honey then whisk lightly – do not overwork batter. Add flour, salt, baking powder, ½ melted butter then turn with whisk to just mix. Add ½ butter then turn with whisk to just mix. Cover bowl with plastic, chill, rest overnight. Butter molds with softened butter – to maximum nearly filling depressions. Flour, bang off excess. Place smooth, medium tip in pastry bag, fill bag halfway with batter, barely fill molds evenly. Bake on baking sheet, about 7 minutes, golden around with pale point/tête. Unmold immediately by banging onto papered surface, turn immediately to cooling rack with têtes up ( RG417 )

Sour Cream Pound Cake 1/2 lb (2 sticks) unsalted butter (no substitutes) 3 c sugar, sifted 6 egg yolks 3 c flour, sifted 1 c sour cream 1/2 tsp baking soda 4 tsp vanilla zest of one lemon 6 egg whites, stiffly beaten Ganache 1 c heavy cream 8 oz good quality chocolate 1 tsp kirsch or cointreau Beat butter, sugar, egg yolks until creamy. Sift flour with baking soda Alternate adding flour mixture and sour cream to butter mixture, mixing thoroughly in between Add vanilla and lemon zest, mix thoroughly. Fold in stiffly beaten egg whites. Bake in 10" tube pan (greased and floured) at 300 degrees for 1 1/2 hr. - exactly. Cool slightly, and turn out on rack. (I usually use a non-stick bundt pan - works like a charm) I glaze mine with a chocolate ganache - Let the ganache cool a bit, and dribble it on top and let it flow down the sides of the cake. Keywords: Dessert, Cake ( RG416 )

Sourdough Biscuits C. AP flour 1-1/2 tsp baking powder 1/4 tsp salt 1 T sugar 1/2 tsp baking soda 1 c starter 1/2 c shortening Combine all ingredients, starting with dry ingredients, and knead on a floured board or pastry cloth 10 times. Pat out to 3/4" thick. Cut out biscuits, either round with top of glass, or (easier) just make square biscuits. Place in greased pie pan and bake 425º for 15-18 minutes. Makes 8 large biscuits Keywords: Side ( RG415 )

Sourdough Fruitcake 1/2 c raisins 1-1/2 c currants 3 c mixed candied fruits, or peels, or dates, figs, etc. 1 c hard cider (or sherry, port, rum, Muscatel or brandy) 1 c sugar 1 c brown sugar 2/3 c shortening (I use buttery-flavor Crisco) 1-1/2 tsp cinnamon 1 tsp nutmeg 1/2 tsp allspice 2 eggs, beaten 1 c sourdough starter 1 c sliced almonds (or chopped pecans) 4 c sifted AP flour 1 tsp baking soda 2 tsp salt Rinse, drain, coarsely chop raisins; rinse, drain and pick over currants; chop fruits and peels. Combine all fruits with cider (or wine or brandy or whatever). Cover and let stand overnight. Cream together the shortening and spices until fluffy. Beat in eggs. Stir in starter. Combine with fruit mixture and nuts. Sift flour, soda and salt together into batter and mix well. Turn into two loaf pans that have been greased and lined with heavy brown paper. Bake below oven center in very slow oven (275º) about 2 1/2 hours. Remove from pans. Cool on wire racks before turning out and removing paper. Spoon additional 2 or 3 T wine or cider over each cooled loaf before storing. Wrap in foil and refrigerate. These will mellow day by day. Keywords: Dessert, Cake ( RG414 )

Hilda's Friend's Almond Shortbread 3/4 c melted butter 1-1/2 c sugar 1-1/2 c flour 2 beaten eggs pinch salt 1 tsp almond extract Mix butter and sugar til creamy; add aggs and mix well; add flour, salt and extract and mix well. Grease your standard cast-iron skillet and line completely with foil. Pour the stiff batter in and spread it to the sides. Sprinkle the top generously with slivered almonds and more sugar. Bake @ 350 30 mins. Cool completely before removing. Notes: this is so easy it's addictive. I use the Kitchenaid and pretty much just dump in the ingredients in the proper order and let the machine do all the work. I recommend taking the pan out after 25 min. and checking that your oven isn't cooking too fast. The top of the cookies will brown only VERY slightly. You might think they aren't done and want to stick them back in for 5-10 minutes--DON'T. Becasue I was making them during a cold spell, I took the skillet out on the porch and let them cool overnight. Once completely cool they set and firm up. Cut them into thin slivers and serve them with coffee or tea or alongside another dessert like chocolate mousse. These are the best cookies I've discovered in a LONG time. They are like a rich, soft chewy biscotti. Hope you like them, too. Keywords: Dessert, Cookie ( RG413 )

Brownies 8 oz unsweetened chocolate 8 oz butter 5 eggs 1 T vanilla extract 1 tsp salt 1 tsp almond extract 2-1/2 T dry instant espresso 3-3/4 c granulated sugar 1-2/3 c sifted all-purpose flour 2 c walnut pieces Adjust rack one-third up from the bottom of the oven and preheat oven to 400 degrees. Line a 9 x 13 x 2 inch pan with foil and give it a quick spray with an oil spray. Set the prepared pan aside. Place the chocolate and the butter in the top of a large double boiler over hot water on moderate heat, or in a heavy saucepan over very low heat. Remove from the heat and set aside once blended. In the large bowl of an electric mixer, beat the following for 5 minutes at high speed: eggs, vanilla, almond extact, salt, dry instant coffee, sugar. On low speed, add the chocolate & butter mixture and beat until mixed. Add the flour and again beat only until mixed. Remove from the mixer and stir in the nuts. Turn into the prepared pan and smooth the top. Bake for 15 minutes, reversing the pan front to back at the end of that time. After 10 minutes more cooking the cake will have a thick, crisp crust on the top. But if you insert a toothpick into the middle it will come out wet and covered with chocolate. Nevertheless it is done. Do not bake it anymore. (NOTE: total cook time is 25 minutes). Remove the cake from the oven and let stand at room temperature until cool. Cover with a rack or a cookie sheet and invert. Remove the pan and the foil lining. Cover with a cookie sheet and invert again, leaving the cake right side up. Now the cake must stand for 6 to 8 hours or preferably overnight, before it is cut into bars. Or, it may be refrigerated for a few hours. Since the top of the cake will be crusty, and the middle will be wet, use a serrated bread knife to cut. If the ends of the cake are a little too dark, cut them off. Cut the cake into bars. It will probably be necessary to wipe the blade with a damp cloth after each cut. Wrap individually in cellophane or wax paper, or package them in an airtight container with wax paper between the layers. Do not let them dry out. Keywords: Dessert, Brownies/Bars ( RG412 )

Double Fudge Brownies 1 c granulated sugar 1 c brown sugar (light or dark) 2/3 c butter 1/4 c water 12 oz (by weight) chopped bittersweet chocolate 2 tsp vanilla extract 4 eggs 1-1/2 c AP flour 2 T cocoa powder 1/2 tsp salt 1/2 tsp baking soda 1 c chopped nuts or flaked coconut Preheat oven to 325º F. Combine sugars, butter, and water in a saucepan. Bring just to boil Remove from heat. Add chocolate and vanilla and stir until chocolate is melted.* Transfer chocolate mixture to a large bowl. Beat in eggs one at a time. Sift together flour, cocoa, salt, and baking powder. Add gradually to chocolate mixture. Blend in nuts or coconut. Spread in a greased 13" X 9" X 2" pan. Bake 50 minutes, until done (clean pick in middle). Cool in pan; cut into squares or rectangles. (Makes about 48, or some other number depending on how you cut them.) * Alternate method: melt half of the chocolate, and mix the other half into the batter with the nuts. (This is what the original recipe called for, but I've never done it.) Keywords: Dessert, Brownies/Bars ( RG411 )

Double Fudge Frosted Brownies 1/2 c unsalted butter, cut into Tablespoons 1/2 c lightly packed brown sugar 6 oz semi-sweet chocolate 2 oz unsweetened chocolate 3/4 c granulated sugar 3 large eggs 2 tsp vanilla extract 1/2 c flour 1/4 tsp salt Frosting: 3 T unsalted butter 2 oz unsweetened chocolate 1 oz semisweet chocolate 1-1/2 c confectioners sugar pinch salt 1/4 c heavycream 1 tsp vanilla extract oven to 350. Line 8" square pan and sides completely with foil. Lightly butter bottom and sides. In medium saucepan, combine butter, brown sugar and chocolates until butter and chocolates melt and mixture is smooth, transfer to medium bowl. With wooden spoon, stir in granulated sugar. Stir in eggs, one at a time, until there is no trace of yolk. Mix in vanilla. Add flour and salt and mix vigorously until mixture is shiny and smooth. Scrape into prepared pan and smooth top. Bake brownies for 35-40 minute, or until cake tester comes out slightly moist. Do not overbake. Let cool for 45 minutes. Lift brownies out of pan holding onto foil. Invert onto cooling rack and peel off foil. Let cool completely (brownies will be frosted on smooth side. Make frosting: Place butter and chocolates in medium saucepan. Heat over very low heat, stirring constantly, until butter and chocolates melt and mixture is smooth. Transfer to bowl of electric mixer. On low speed, add half of heavy cream. Blend in remaining confectioners sugar and remaining heavy cream. Beat in vanilla and salt. Beat frosting on medium speed for 30 seconds, or until smooth and shiny. Spread frosting over uncut brownies, and cut into 9 squares. Serve at room temperature. Enjoy! They are soooooooooooooooo good! Keywords: Dessert, Brownies/Bars ( RG410 )

"MISSOURI WALTZ" BROWNIES 3/4 c flour 1/2 tsp baking powder 1/2 tsp salt 1/2 c shortening(butter) 1 c sugar 2 eggs 2-1/2 oz unsweetened chocolate 1 tsp vanilla 1/2 c chopped nuts Frosting 1-1/2 c powdered sugar 1/2 c light cream or evaporated milk 1 T butter 1/4 tsp peppermint extract 1 drop green food coloring 2 oz unsweetened chocolate Sift together flour, baking powder & salt cream butter & sugar, beat in eggs add melted, cooled chocolate & vanilla add dry ingredients & nuts spread in a greased 9x9 baking pan, bake @ 350F for 25-35 min Frosting Mix sifted sugar & cream in saucepan cook over direct heat until it reaches soft ball stage add butter cool until lukewarm & add flavoring & food color beat until creamy & thick spread on brownies melt chocolate & cool; spread over mint frosting Keywords: Dessert, Brownies/Bars ( RG409 )

Chocolately Chewy Brownies 3/4 c cocoa powder 3/4 c shortening 2-1/4 c sugar 4 large eggs 1 tsp vanilla 1-1/4 c flour 1 tsp baking powder 1 tsp salt 1 c chopped walnuts or pecans 1 chocolate bar (optional) Preheat oven to 350 degrees. Grease a 9x13 pan. Melt shortening in a large saucepan over low heat, then stir in cocoa. Remove from heat. Mix in sugar and vanilla then mix in eggs one at a time. Stir in remaining ingredients stir in nuts. Bake for 30 minutes. Cool completely before cutting into 2x2" squares Keywords: Dessert, Brownies/Bars ( RG408 )

SNICKERS MOUSSE 2 Large ( King Size ) Snickers Bars or four normal size ones cut into chunks 4 egg yolks 4 egg whites 1/2 c of double cream 2 T whiskey OR bourbon ( for a totally different effect I sometimes use Creme De Menthe ) In a basin over a pan of boiling water melt the Snicker's bars thoroughly. When melted, remove from the heat and gently mix in the egg yolks Mix in the double cream and the booze ( optional ) and then fold in a small amount of the beaten egg white. Once the small amount has been amalgamated properly, add in the remainder. Spoon into ramekins or one large bowl and cover with plastic wrap and chill for an hour That'll be it then. Very rich, stroke inducing but entirely delicious Keywords: Dessert ( RG407 )

Fresh Breakfast Sausage 1 lb pork, boned 1 tsp pickling salt, non iodized 1/4 tsp pepper 1/2 tsp sage 1/8 tsp ginger 1/4 tsp nutmeg 1/4 tsp thyme 1/4 tsp paprika 2 fl oz water Grind pork through a 3/16" plate. Mix all other ingredients in bowl and then mix into ground meat. Chill in freezer for 30 min. Grind through 1/4" plate. If you just want bulk sausage, you can form into patties or just store in freezer bags, in freezer. If you are going to stuff..... Chill in freezer for 30 min. Stuff into sheep casings. This is no more difficult than it sounds if you know a few tricks. Just rinse about 3 feet of sheep casings in cold water and after finding the hole in one end, feed this onto the stuffing tube. Just keep sliding it on the tube until you reach the end. Tie a knot at the end and start stuffing. It is a lot easier with a helper to either keep the stuffer full or to do the stuffing. When the 3 ft casing is full, lay it out on a counter and smooth it out with the hands to a uniform thickness. About 3" from one end, pinch the casing and give the link a full twist. Pinch again about 3" from the first link and twist in the opposite direction. Continue in this manner to the end, always twisting the current link in the opposite direction from the previous. I always put the meat back into the freezer while linking just to keep it cold. Once the process is learned, you can stuff the whole batch and link them all at one time. Hang the stuffed sausage in a cool place to dry to the touch, approximately 30 minutes. Refrigerate or freeze immediately after drying. You now have your own home made sausage. All the fresh sausages are made in the same manner. Keywords: Pork ( RG406 )

Mocha Glacee. 1 pt high quality vanilla ice cream 3-1 ratio kaluha to brandy 1 T freshly ground coffee beans Place 1 pint softened high quality vanilla ice cream (I use Haagen Daz) 3 to 1 ratio kaluha to brandy (strength is a personal preferrence) 1-2 tblsp. freshly ground coffee beans (I use about 1 1/2 tbsp.) Blend to milkshake consistency. Test for "seasonings" Very tasty! ( RG405 )

Candy Fudge Topping 1/2 c sugar 2 T cocoa 1/3 c milk 1/4 c light corn syrup 1 oz unsweetened chocolate, chopped 2 T butter 1/3 c heavy cream 1 tsp vanilla heavy 2 qt. saucepan, combine sugar and cocoa. Stir in milk and corn syrup. Bring mixture to a full boil stirring constantly, boil 8 minutes. Remove from heat, stir in chocolate and butter until melted then add the cream. Return to heat and bring back to boil, stirring constantly. Boil 2 minutes. Remove from heat, add vanilla. Keywords: Dessert, Sauce, Ice Cream ( RG404 )

Strawberry Blondies 5 T butter 2 eggs 1 c brown sugar 1/2 c flour 1 tsp vanilla pinch of salt 1/2 cup small sweet strawberries Pre-heat oven to 350 F. Grease and flour an 8" x 8" pan. In a heavy-bottomed saucepan, melt 5 tablespoons of butter. Remove from the heat and let cool slightly. Beat in eggs, brown sugar, flour, vanilla extract, and a pinch of salt. Stir only until flour is incorporated. Add small, sweet strawberries. Pour batter into pan and bake for 23 minutes, until the top is dry. This will not test as "done." Allow to cool completely before attempting to cut into small squares. DO NOT ATTEMPT THIS WITH LESS-THAN-WONDERFUL STRAWBERRIES Keywords: Dessert, Cake ( RG403 )

Tiramisu This is huge. Perhaps if you're baking for a crowd! This makes 10 7"cakes 7 7" sponge cakes -- split in 3 layers Mascarpone Mousse 17 oz egg yolks 2 c sugar rum or kaluha to taste 12 sheets gelatin 4 lb mascarpone cheese 14 oz egg white 1/2 T salt 2 qt heavy cream Soaking Liquid 1 pot espresso or very strong coffee -- hot 1/2 c kahlua 1/2 c tia Maria 1/2 c Frangelico 2 lb sugar Mascarpone Mousse: In a bowl over a water bath place the egg yolks, first amount of sugar and the rum. Whisk until very warm to the touch. Soak the gelatin leaves in cold water. Drain the gelatin, squeeze out all excess water and add gelatin the warmed egg yolks. Whisk smooth, if not warm enought to dissolve gelatin place back on water bath and warm to dissolve all the gelatin! Put mixture in mixer with whip and start whipping on high. Once cool stop machine and add mascarpone and whip out until light and creamy. In another mixing bowl whip the egg whites with the soft until "smow". Gradually add sugar and whip out to soft peaks. Fold into yolk/ mascarpone mixture. Whip the cream until stiff, fold in to complete the mousse. Soaking Liquid: Combine all and stir to dissolve sugar. Cool completely. Assembly: Lightly spray 10- 7" cake pans. Place a paper circle in the bottom. Place a layer of sponge cake in the bottom and soak generously with coffee syrup. Place some mousse to make a layer then top with another layer of cake which also has been generously soaked with coffee syrup. Top with another layer of mousse. Freeze overnight. When assembling, remove the cake from the pan, mask the cake with whipped cream or bakery type whipped topping. Comb the top and dust with cocoa powder. Place lady fingers (homemade or store bought, cut to size) around outside of cake Keywords: Cake, Dessert, Italian ( RG402 )

Keller's Warm Potato Sald With California Dill Butter Dill Butter 2 T dry white wine, stock or water 8 T unsalted California butter, at room temperature 1 T fresh dill, chopped salt and pepper to taste Potato Salad 1 lb new potatoes, skin-on 4 T dill butter base 1 T chopped capers 1 T chopped shallots salt and pepper to taste Dill Butter: Bring liquid to boil in a 1-1/2 to 2 quart saucepan, watching constantly. Reduce heat to low and add 2 tablespoons butter. Immediately start whisking and continue to whisk until butter has blended smoothly into liquid. Add remaining butter in 2 tablespoon pieces, whisking constantly after each addition until smooth. (Do not let mixture boil.) Remove from heat and add chopped dill. Season with salt and pepper to taste. Keep warm and reserve. Potato Salad: Boil potatoes in salted water until tender, about 20 or 25 minutes. Peel potatoes and mash lightly with a fork. Toss potatoes with dill butter, chopped capers and chopped shallots. Season with salt and pepper to taste. Presentation: 4 tablespoons dill butter additional chopped dill Spoon 1 tablespoon dill butter onto each of four plates. Mound potatoes in middle of dill butter. Arrange seared salmon on top of potatoes. Sprinkle with additional chopped dill, if desired. Keywords: Side, Salad, Expert, Potatoes, Snack, French ( RG401 )

Forest Mushroom Broth 5 c full-flavoured chicken stock 3/4 c dried morel mushrooms 3 oz fresh chantrelle mushrooms 3 oz fresh oyster mushrooms 2 T butter 2 T minced shallots 1/4 c brandy 1/2 tsp fresh thyme leaves plus more to taste 3 T chives finely sliced sea salt and fresh pepper to taste 1/2 c Jersey cream, whipped 1. Heat 1 cup of the stock; combine with the morels. Soak 2-3 minutes, until tender enough to slice. Trim off the tough tip of the base, then quarter each mushroom lengthwise. Rinse lightly in the broth. Strain the soaking liquid through a dampened, fine mesh cheesecloth, pouring slowly to keep out the sand. 2. Trim the fresh mushrooms, removing any heavy or tough stems. Cut into thin slices. Melt the butter in a wide saucepan. Add the dried and fresh mushrooms. Soften slightly over moderately high heat, about 1 1/2 minutes. Add the shallots; stir for 1 minute. Add the the brandy and 1/2 teaspoon thyme and stir for 1 minute. 3. Add the remaining 4 cups chicken stock (and the strained stock used to soften the morels). Simmer for 10 minutes. Add 2 tablespoons of chives. Season with salt and pepper and additional brandy, thyme and chives to taste. 4. Ladle into 4 coffee cups, distributing the mushrooms equally. Pipe the whipped jersey cream onto the top. Serve at once. Keywords: Soup, Vegetables, Intermediate, French ( RG400 )

Picone's Chestnut Soup This is Chef Mark Picone's velvet chestnut soup. This recipe has gone through many changes over the years since he first gave it to a friend of mine, but this initial recipe you see here is what totally him away. Enjoy! 1/2 lb of chestnuts(fresh or dried - if dried, soak overnight covered in fridge) 1 small onion, chopped 1 parsnip, chopped 1 celery root, chopped 1 apple, chopped 1 carrot, chopped 1 l of vegetable stock Extra Virgin Olive Oil Seasoning(lemon zest, Kosher salt, and white pepper in 1,1,1 ratio) Heavy cream 1. Simmer chestnuts until soft, then remove from heat and strain. 2. While the chestnuts are cooking, saute the vegetables in a pot, in the EVOO until soft, NOT browned. 3. When the vegetables are completely cooked, add to them, the vegetable stock and 3/4 of the chestnuts and simmer for 15mins. 4. Puree the soup in a food processor or blender and pass it through a sieve. 5. Roughly chop the remaining 1/4 of the chestnuts and add them to the soup. 6. Add the "seasoning" to taste. 7. Add heavy cream to desired "velvety" consistency. 8. Garnish the soup by floating a drizzle of EVOO and a few drops of honey on top of the finished soup just before service. Keywords: Soup, Intermediate, Vegetables, Italian, Food Processor, Blender ( RG399 )