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Cherry Pie Serves 6 as Dessert. This recipe is an adapted version of one published in Cooks Illustrated in 1995. Tart pie cherries make it tangy and not too sweet. I much prefer Instant ClearJel to tapioca or other thickeners--it stays clear and doesn't get gluey. This is pretty much my Platonic ideal of pies! 6 c sour pie cherries (pitted), or 6 cups pitted frozen pie cherries 1-1/4 c granulated sugar 1 small lemon, zested to yield 1 teaspoon zest and juiced to yield 2 teaspoons juice 1/8 tsp almond extract 1 T brandy 2 T Instant ClearJel or 4 Tablespoons quick-cooking tapioca 2 T unsalted butter, cut into small pieces pastry for a double-crust pie 1 egg white, lightly beaten Preheat oven to 400 degrees. If you have a baking stone, put it in the bottom of the oven and preheat for at least half an hour. Roll bottom crust about 1/8-inch thick. Transfer and fit dough into deep-dish Pyrex pie pan, leaving dough that overhangs the lip in place. Brush lightly with egg white and freeze for at least half an hour. Toss fruit with sugar, lemon juice and zest, almond extract, brandy, and ClearJel or tapioca (ClearJel should be mixed with the sugar before adding it to the fruit); let stand for 15 minutes. Turn fruit mixture, including juices, into pie shell. Scatter butter pieces over fruit. Refrigerate until ready to top with remaining dough. Roll top crust on lightly floured surface. Lay over fruit. Trim top and bottom dough edges to 1/2-inch beyond pan lip. Tuck this rim of dough underneath itself so that folded edge is flush with pan lip. Flute dough in your own fashion, or press with fork tines to seal. Cut four slits at right angles on dough top to allow steam to escape. Place in freezer for 10 minutes before baking. Bake on the lowest oven rack for 20 minutes. Mask the edges of the crust as needed with foil or a pie shield. Reduce oven temperature to 350 degrees and, if you have a baking stone in the oven, move pie down, directly onto it. Continue to bake until juices bubble and crust is golden brown, 35 to 45 minutes longer. Transfer pie to wire rack; let cool to almost room temperature so juices have time to thicken, from 1 to 2 hours. Keywords: Dessert, Fruit, Pie, American ( RG2166 )

Parsi Jerdaloo Ma Gosh (Lamb or Goat with dried apricots) Serves 4 as Main Dish. A Parsi favorite adapted from Bapsi Nariman 1 lb lamb or goat cut into 1" cubes 250 g dried apricots soaked in water for few hours (or overnight) 2 large yellow onions 1 inch ginger 6 cloves garlic 1/2 tsp cumin seeds 6 red dried chilies 1/2 tsp turmeric powder 2 large potatoes peeled and quartered oil salt Heat 4tbsp oil to fry onions until golden brown. Grind ginger, garlic, cumin, chilies and turmeric into paste and add to the onions, saute for 2-3 minutes. Add meat, salt and sautee until dry. Add 4 cups water and bring to a boil, stirring occasionally. Cover pan and simmer 30 min until water is reduced by half. In another pan, boil quartered potatoes in salted water for 2-3 minutes. Remove, dry well and fry then until golden. Drain apricots and add along with fried potatoes to the half cooked meat. Simmer for approx another 30 minutes until meat is tender. ( RG2164 )

Parsi Cauliflower Ma Gosh (Lamb or Goat w/Cauliflower and Coconut Milk) Serves 4 as Main Dish. Unique Parsi Dish adapted from Bapsi Nariman's Gourmet's Handbook of Parsi Cuisine salt to taste 1 lb lamb or goat 1 finely chopped medium yellow onion 2 T oil 1/2 inch piece cinnamon 2 slit green chilies 1/2 inch ginger root finely chopped 8 cloves (pods) garlic finely chopped 1 large cauliflower 1 coconut milk (not sweetened or coconut cream) Fry onions until golden brown, add cinnamon, chillies, ginger, garlic and fry for another minute. Add meat and sautee for few more minutes Add 2 cups water and cook until meat is tender and liquid has evaporated. Add large pieces of cauliflower, coconut milk, salt and simmer for 10-15 minutes until most of the gravy has evaporated. The cauliflower should still be relatively firm and meat should be tender. Keywords: Lamb, Indian ( RG2163 )

Parsi Masoor Ma Gosh (Lamb w/Lentils) Serves 4 as Main Dish. This is a hearty Parsi dish with black lentils usually served with roti or basmati rice. Recipe adapted from Jehroo Mehta and Silloo Panthaky. 1 T fresh ground ginger 1 lb lamb or goat 1 c black lentils 3 menium onions 8 cloves garlic 3 dried chilies 2 green chilies 1 tsp cumin seeds 3 T cilantro 1 tsp turmeric powder 2 tsp dhansak masala 12 cloves garlic finely sliced 1 tsp pepper 2 T oil or ghee 1 T vinegar 2 tsp sugar 1 tsp salt Soak lentils in water for at least 1hr. Cut meat into 1" cubes. Make a paste with the 8 garlic cloves, ginger, dried chilies, cumin seeds and coriander. Fry onions until brown. Remove excess oil and 1/3rd onion and set aside. To the onion pan, add paste made above and cook for 2 minutes adding a little water to prevent it from sticking. Add the tumeric and dhansak powder and cook for another minute. Add meat and cook until the water from the meat has evaporated. Drain soaked lentils and add to the meat. Add 6 cups water, salt and mix well. Bring to a boil and then simmer covered until cooked. You can use a pressure cooker. Add vinegar and sugar and simmer for 3-4 more minutes. Heat the oil or ghee in a frying pan and fry the 12 sliced garlic cloves until deep gold. Stir in reserved fried onions and pour over masoor and meat before serving. Keywords: Lamb ( RG2162 )

Rhubarb Pie My favourite Rhubarb Pie Home Cookin Chapter: Recipes From Thibeault's Table Rhubarb Pie =========== Adjusted from Madame Benoit's Rhubarb Pie - 1978 Pastry to double crust 4 to 5 cups of rhubarb depending on size of pie plate. 2 eggs 1/2 cup white sugar 1/2 cup brown sugar 3 tablespoons of flour pinch of salt juice from 1/2 a lemon 1/2 teaspoon of vanilla 1 to 2 tablespoons of sugar Heat oven to 450°F Roll out dough for bottom crust and line pie plate. Beat Eggs and then stir in both sugars, flour, lemon juice, salt and vanilla. Mix in Rhubarb. Pour into pie shell. Roll out remaining pastry and cut into strips. Weave pastry strips over top to create a lattice effect. Brush with milk and sprinkle with one to two tablespoons of sugar. Option: cut out leaves either by hand or with a leaf cookie cutter, place over filling. Brush with the milk and sprinkle with sugar. Place pie on bottom shelf and bake for 15 minutes. Move pie to middle shelf and reduce heat to 350°F and continue baking for 25 to 35 minutes until the crust is golden brown. Keywords: Dessert, Pie, Fruit, Intermediate ( RG2161 )

Orange-Infused Creme Caramele Serves 6 as Dessert. This is fairly light compared to some versions of creme caremele made with large proportions of cream, but what makes it stand out is the fresh orange flavor. You could do the same on a heaver version of course. When I first tried it, I left the normal vanilla out but later reintroduced it in a reduced amount; it compliments the orange nicely. Ingredients 1/2 c granulated sugar (for the caramel) 3/4 c heavy cream 2-1/2 c Whole Milk 4 eggs, whole 2 egg yolks 1/2 c sugar, to taste 1/2 tsp vanilla extract peel of one orange Preheat oven to 325 F. Place a pan of water into the oven that is 2 inches wider than the baking dish you are using. Avoid using too wide a water pan; it traps heat and the water may start boiling and this will make your creme boil as well, curdling it and ruining the texture. Place a folded tea towel in the water to keep the bottom of the dish from contacting the bottom of the water pan. First, heat the 1/2 c sugar in a heavy pan over medium heat; when it begins to melt reduce heat and keep heating, stirring carefully, until it reaches a medium brown. Some add a bit of water but I find it unnecessary; when it evaporates the sugar hardens up and then has to melt dry anyway. When the sugar reaches the desired darkness, pour into the bottom of a glass baking dish. Mix the cream, milk, eggs, yolks, sugar and vanilla, blend well. The orange can be added in two ways: 1) Easiest: Carefully peel the orange cutting the peel into four sections and remove without bending too much. Then hold the peel over the mixture and squeeze the peel double, squeezing the orange oil directly into the mixture. (Think of the orange-oil-into-the-candle trick...) Work down the peel, bending and squeezing. It's a matter of taste as well as the quality of the orange; if the peel is thick and hard, half the peel might be enough. Later in the season you might have to use the whole thing. 2) Late in the season the oranges are very ripe and the peels are soft, the first method doesn't work. In this case I grate the zest off of one or two pieces of peel, mix it with one cup of the pudding mixture, the strain it back in. Either way, the object is to get the orange flavor without bits of zest that will spoil the smooth texture of the dessert. Pour the mixture into the baking dish and place in the water bath in the oven. Cooking time will vary according to the depth of the pan; remove as soon as set and a skewer inserted into the center comes out clean. Allow to cool completely before serving. If you have used a shallow dish you can cut around the edge and invert it onto a serving plate. Individual custard cups may be used as well. I like to garnish it with a few curls of orange zest. Keywords: Dessert, Vegetarian, Easy, Pudding ( RG2160 )

Goat Cheese Lasagna Serves 6 as Main Dish. Very rich, good, flavorful lasagna; use your favorite marinara (mine is simply olive oil, garlic, tomatos, oregano) Lasagna noodles 3 c marinara sauce 2 eggs 4 oz fresh goat cheese 1 c grated mozzarella 8 oz fresh mozzarella 1 lb Italian sausage 1/2 c grated Parmesan 1/2 c minced fresh basil leaves salt and pepper Beat eggs; add crumbled goat cheese, grated mozzarella and basil, salt and pepper to taste, and stir until creamy and well mixed. Remove casings from Italian sausage, crumble and fry over medium-high heat; drain. Assembly: Begin with a thin layer of sauce in the bottom of a deep 9 x 13 casserole. Add a layer of lasagna noodles. Spread slightly less than half the goat cheese-egg mixture on top. Cover with thin slices of fresh mozzarella. Sprinkle on half the browned sausage. Drizzle with a cup of marinara. Sprinkle with 1/3 the grated Parmesan. Repeat layers. For final layer, use a layer of noodles and the remaining goat cheese mixture; drizzle with the remaining sauce; sprinkle with final 1/3 of Parmesan. Bake, uncovered, in 375-degree oven for 30-35 minutes. Allow to rest for 10 minutes before serving. Keywords: Main Dish, Easy, Cheese, Dinner ( RG2159 )

Linguine with Squash, Goat Cheese and Bacon Serves 4 as Main Dishor 6 as Side. I stumbled on this while looking for recipes with goat cheese. It's from Real Simple (and it is!). I couldn't imagine the combination of flavors, but it was wonderful. 6 slices bacon 1 2- to 2 ½-pound butternut squash—peeled, seeded, and diced (4 to 5 cups) 2 cloves garlic, minced 1-1/2 c chicken broth 1 tsp kosher salt 4 oz soft goat cheese, crumbled 1 lb linguine, cooked 1 T olive oil 2 tsp freshly ground black pepper Cook the bacon in a large skillet over medium heat until crisp, about 5 minutes. Drain on a paper towel, then crumble or break into pieces; set aside. Drain all but about 2 tablespoons of the bacon fat from the skillet. Add the squash and garlic to the skillet and sauté over medium heat for 3 to 5 minutes. Stir in the broth and salt. Cover and simmer, stirring occasionally, until the squash is cooked through and softened, 20 to 25 minutes. Add half the goat cheese and stir well to combine. Place the cooked linguine in a large bowl. Stir the sauce into the linguine and toss well to coat. Drizzle with the olive oil and add the reserved bacon, the remaining goat cheese, and the pepper. Serve immediately. Keywords: Main Dish, Easy, Vegetables, Dinner ( RG2158 )

Chili-Orange Oil This infused oil is something I made originally for Spicy Orange-Garlic Braised Short Ribs, but it's useful for other things: Asian-inspired salad dressings, a condiment for white rice (along with a splash of soy sauce), stir fries, etc. I store it in the fridge. 3/4 c vegetable oil 1/4 c sesame oil 10 dried red chilis, halved lengthwise zest of two oranges 4 cloves garlic, crushed Heat vegetable and sesame oil in a small saucepan over medium heat until very hot. Dump in chilis, orange zest and garlic (being careful about it boiling over), remove from heat and stir. Cover and let stand for 30 minutes. Strain oil through a fine-mesh strainer into a small container. Discard solids. Keywords: Condiment ( RG2157 )

Spiced Cigars Serves 36 as Appetizer. This is a recipe by Bonnie Stern as posted in The National Post, on a Saturday in one of the "ber" months in 2003. I think the book may have been called Eating In. I still have the photo of her cigars, which do not look like mine, but the instruction portion of the paper is nowhere to be found:-( I have made these often, then freezing them individually and storing them in freezer bags. They are quick to finish off in the oven and make for something entirely different to take to potluck. 1 T olive oil 1 small onion, finely chopped 3 cloves garlic, finely chopped 1 tsp EACH of ground cumin and paprika 1/4 tsp EACH of cayenne pepper and cinnamon 1 lb lean ground beef (see ****) 2/3 c tomato sauce 1 tsp salt to taste 1 egg beaten 1 T liquid honey 3/4 c dry fine breadcrumbs 12 sheets phyllo pastry 1/2 c melted butter or olive oil 2 T toasted sesame seeds Method: 1. Heat oil in a large skillet. Add onions and garlic. Cook a few minutes until tender. Add spices. Cook 30 seconds until fragrant. Add beef. Cook until meat looses its raw appearance. Add tomato sauce. Simmer 5 minutes. Season to taste. Transfer to a bowl. Cool. Add beaten egg, honey,and half of the breadcrumbs. Check for seasoning again. 2. Take the phyllo pastry out of the package and cut the stack of 12 sheets into thirds crosswise so that each strip is about 12” x 5”. Cover with plastic wrap and then a damp cloth. 3. Work with one or 2 pieces of phyllo at a time. Arrange the pastry in a single layer on your work surface. Have olive oil or melted butter and a pastry brush at hand. Brush oil/butter over the phyllo and sprinkle with bread crumbs. (I used a lot more than 1/2 cup butter! Ghee works well.) 4. Form about 1 tbsp. of the filling into a log about 3” long and place it the center at the bottom of the strip of phyllo. Fold the side edges over the filling then roll up in shape of a cigar. ( With practice, you can place one stack of several sheets on the work surface and do step 4 with each sheet. This saves having to take a new sheet out each time.) Arrange the cigars on a baking sheet lined with parchment paper. Brush the top with oil/butter and sprinkle with sesame seeds. 5. Bake in a preheated oven 400F/200C oven for 20 minutes until brown and crisp. * You can freeze them after step #4. When you want to serve them, put them into the preheated oven without defrosting. Add an extra 5 to 10 minutes to the regular baking time. ** You can also bake them then freeze them. To serve, reheat in oven for 15 minutes. These are ok in a pinch. ***DIP: Combine plain yogurt with enough curry paste to taste. (about 1 tbsp) OR If you're rushed for time, use ready-made chunky salsa. The recipe makes 36 cigars, for most people, but never for me! **** I usually make 2 recipes at the same time - one with beef and one with LAMB. The lamb version also works great spread over flatbread before baking in the oven. To this version, I increase the cumin by 1/2 tsp, and add chopped fresh mint into the mixture after it's cooled, along with the egg and honey. After baking, the flatbread is cut into small pieces for serving as appetizer or pizza-like pieces as a main. Keywords: Hors d'oeuvre, Appetizer ( RG2156 )

Deep Fried Kimchee Basically a deep fried pickle with an exotic twist. The preparation of the dish greatly reduces the pungency of the kimchee making it a tasty way to introduce this Korean staple to reluctant adults or children alike. Easy to make by following the directions below, or check out the video <a href=" To Deep Fry Kimchee</a><br> 1 qt peanut oil* 2 c kimchee (most common variety - spicy<i> baechu</i>, or Napa cabbage) 1/2 c all-purpose flour (for <i>pre- egg wash</i>) Egg Wash 2 eggs 1/2 c milk 1/4 c buttermilk 1/4 c kimchee juice** 1 tsp cayenne pepper Breading Mixture 1/2 c seasoned bread crumbs*** 1/4 c corn meal 1/4 c all purpose flour 2 tsp cayenne pepper 1 tsp lemon pepper 1 tsp Korean red pepper Kimchee Ranch Dressing 3/4 c Ranch dressing 3 T kimchee juice 1 tsp Korean red pepper * Can substitute Canola or other oil. Amount may vary depending upon size of pot used. **Kimchee juice is the excess liquid in the kimchee jar ***Seasoned Bread Crumbs - Use store bought or make from scratch by blending following ingredients until fine: 4 ounces Italian bread, cubed and baked at 400°F for 12 minutes, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried parsley flakes, 1 tbsp grated parmesan cheese. <br> 1. Heat oil to 375°F in pot or deepfryer 2. Remove thin, leafy green parts of kimchee and cut firmer white portions into approximately 1 inch squares 3. Combine 3 tbsp kimchee juice and Korean red pepper with Ranch Dressing. Refrigerate. 4. Beat eggs and combine ingredients for <i>Egg Wash</i> in bowl 5. Combine ingredients for <i>Breading Mixture</i> in bowl. 6. Bread each kimchee square: <p style=" text-indent:15px; ">a. first coat in <i>pre- egg wash</i> flour</p> <p style=" text-indent:15px; ">b. dip in <i>Egg Wash</i></p> <p style=" text-indent:15px; ">c. coat with <i>Breading Mixture</i> thoroughly</p> <p style=" text-indent:15px; ">d. set aside each breaded kimchee square on a wax paper covered dish 7. Carefully add kimchee squares to hot oil in batches of 4-6 pieces. 8. Remove when golden brown - approximately 25-35 seconds. Place on paper towel lined plate. Lightly season with a touch of salt. 9. Allow to cool approximately one minute. 10. Garnish with Korean red pepper and serve with Kimchee Ranch Dressing Keywords: Appetizer, Vegetables, Korean, American, Vegetarian, Deep Fryer, Easy ( RG2155 )

ANDIE'S ABSOLUTELY ADDICTING BREAD & BUTTER PICKLES Here’s the thing about pickles: if you’ve never made them, they may seem to be an overwhelming (and possibly mysterious) project. Our listener Andie – who has offered some really valuable help to the show several times in the past – has sent this recipe which provides an opportunity to “try your hand” at pickle-making without much effort. Andie suggests that making a small batch, and storing the pickles in the refrigerator (without “processing”) can get you started painlessly. Our Producer Lisa says that the result is so delicious that you won’t be able to keep these pickles on hand - even for the 3-4 months that they’ll safely keep! The basics are slicing the cucumbers and other veggies, tossing them with salt and crushed ice and allowing them to stand for awhile to become extra-crisp. You then make a simple, sweet and spicy syrup, (Andie does this in the microwave), rinse your crisp veggies, put them in a jar, pour the syrup over, and keep them in the refrigerator until they’re “pickled” – turning the jar upside down each day. In about 2 weeks you’ll have pickles – now how much easier could that be? If you are inspired, I hope you’ll try these – and enjoy! MAKES ABOUT 1 QUART. FOR THE PICKLES: 4 to 6 pickling cucumbers (cucumbers should be not much larger than 1 inch in diameter, and 4 to 5 inches long) 1/2 to 3/4 of one, medium size onion. 1/2 red bell pepper. 1/4 cup, pickling salt (coarse kosher salt) 2 quarts, cracked ice water to cover 2 tablespoons, mustard seed. 1 heaping teaspoon, celery seed FOR THE SYRUP: 1 1/2 cups, vinegar *NOTE: Use cider or distilled white vinegar, do not use wine vinegar. 1 1/2 cups, sugar 2 heaping teaspoons, pickling spice mix. PREPARE THE PICKLES: Carefully wash the cucumbers and bell pepper. Slice all vegetables very thin, using a food processor with a narrow slicing blade, or by hand, or using a V-slicer or mandoline. Toss the sliced vegetables together in a glass or crockery bowl large enough to hold twice the volume of the vegetables. Sprinkle the salt over the vegetables, add the cracked ice, toss again to blend all ingredients and add water to just barely cover the vegetables. Place a heavy plate on top of the vegetables to keep them below the top of the liquid. *Set aside for 4 hours. PREPARE THE SYRUP: Place the vinegar, sugar and pickling spices in a 4-quart Pyrex or other microwavable container (the large Pyrex measure works very well) Microwave on high for 15 to 20 minutes. [if a microwave is not available, simmer the syrup in a narrow saucepan on the stovetop, over low heat, for the same length of time.] Allow the syrup to cool. Strain the syrup and discard the spices. ASSEMBLE THE PICKLES: Place one wide-mouth quart canning jar (or two wide-mouth pint jars) with their lids in a pot of water to cover, place over medium heat and bring the water to a simmer (180 degrees). Remove the pot from the heat and allow jar(s) and lid(s) to remain in the hot water until needed. *After the 4 hours are up (crisping the vegetables as described above) pour the vegetables into a large colander and rinse well. The cucumber slices should taste only slightly salty. Return the rinsed vegetables to the bowl, add the mustard seeds and celery seeds and toss well until evenly distributed. Set aside. Return the syrup to the microwave, microwave on high for 8 to 10 minutes [or heat the syrup on the stovetop] until an instant read thermometer shows the temperature of the syrup is 190 to 200 degrees. Place the vegetables into one wide-mouth quart jar, or in 2 wide-mouth pint jars that have been scalded as described above. Pour the syrup over the vegetables, place the lids on the jar or jars, tighten well and place in the refrigerator overnight. The following day, turn the jar upside down - then continue to turn every day for 2 weeks. (This is to insure that the pickles are evenly flavored) After 2 weeks open the jar and taste. The pickles should be ready to eat. Pickles will keep in the refrigerator for 3 to 4 months. ( RG2154 )

Poblano Crème Soup I don't even roast the poblanos, although doing so would deepen the flavor. You can substitute chicken stock for the vegetable stock. 1 T butter 1 T olive oil 1 large white onion, chopped 2 cloves garlic, chopped 3 poblano peppers, seeded and chopped 1 carrot, chopped 4 c vegetable stock 1 russet potato, peeled and cubed 1/2 c crema or crème fraiche salt and pepper to taste shredded cheese for garnish, optional In a large saucepan, heat the butter and olive oil, and saute the Heat the oil and butter in a large saucepan. Saute the onion in the butter/oil mixture until fragrant and starting to soften, 3-4 minutes. Add the gailic, and saute 2 minutes, until fragrant. Add the chopped poblanos, and carrot, and saute 3-4 minutes, until softened. Pour in the vegetable stock and bring to a boil. Add potato cubes and reduce heat to a simmer. Season lightly with salt and pepper. Simmer until potatoes are tender, about 20 minutes. Using an immersion blender, puree the soup. (If using a food processor, strain the soup, reserving both the liquid and solids. Place the solids in the food processor, with just enough liquid to puree them. Return the solids to the pan, and add the remaining liquid.). Add the crema or crème fraiche and adjust seasoning to taste. Garnish with shredded cheese, if desired. Keywords: Soup ( RG2153 )

Sweet Potato Pie Serves 8 as Dessert. Southern Sweet Potato Pie 2 c sweet potatoes, cooked & mashed 1/2 c butter, softened 1 c sugar 2 T heavy cream 2 large eggs 1/2 tsp ground nutmeg 1/2 tsp ground cinnamon 1 tsp vanilla extract 1 tsp orange zest 1/4 tsp salt 1 (9 inch) pie crust Preheat oven to 350. Blind bake pie crust until barely golden. Mix together butter, sugar, sweet potatoes, spices, extract and zest. Adjust to taste. Mix in beaten eggs and heavy cream. Pour filling into pie crust. Bake at 350 degrees F until set (doesn't jiggle when shaken) and toothpick inserted in center isn't wet. Keywords: Dessert, Pie, American ( RG2152 )

Old Fashioned Sweet Potato Pie Serves 12 as Dessert. This is a simple Sweet Potato Pie that is decidedly NOT a Pumpkin Pie. My mother always made one of these at Thanksgiving, and it's just not the same without it. Ingredients 3 large sweet potatoes 8 T butter 3 eggs, beaten 5 fl oz evaporated milk 2 c sugar 1-1/2 T cornstarch 1 tsp vanilla extract 1 tsp lemon zest 2 9" Pie Shells (PÂTE SUCRÉE) Peel sweet potatoes, then boil them whole; drain water. Mash potatoes with butter. Lightly whisk the eggs and milk; add to potato mixture. Combine sugar with cornstarch; add to potato mixture. Finally, add vanilla extract and lemon zest. Pour into pie shells. Bake at 350F (175C) until just beginning to brown. Makes 2-9” (2-23cm) pies. . Edited to Add: This pie freezes very well. Bake, cool, wrap in plastic wrap well, cover with foil, transfer to refrigerator for 1 day, then to freezer. To thaw, reverse the process and allow to warm to room temperature before removing the plastic wrap. This avoids condensation problems. Keywords: Easy, Dessert, Pie, American ( RG2151 )

Dill Oyster Crackers This recipe is totally Sandra Lee-ish but the finished crackers are addictive. 1 pkg Oyster Crackers (16 ounces) (they're the little crackers you use with chowders, etc) 1 pkg Hidden Valley Ranch Buttermilk Dressing mix (it’s a powder) 1/4 tsp lemon pepper 1/4 tsp garlic powder 1/2 tsp dill weed 3/4 c vegetable oil Preheat oven to 250°F. Mix all ingredients in a large bowl. Pour onto a rimmed cookie sheet (like a jelly roll pan) or use a 13x9 pan. Bake the crackers 15-20 minutes. Stir the crackers at the half-way point. The finished crackers will get a little golden/brown in color. We usually double the recipe and use a 13x9 pan for baking the crackers since it holds a larger amount and makes stirring the crackers at the halfway point easier to do. Store in an air-tight container. Keywords: Easy ( RG2150 )

Amanatto (Candied Beans) Best if started from dried beans that you cook yourself to control the consistency of the beans. You want them cooked but not mushy, picking out any floaty skins, beans without skins and cracked beans. Canned beans are usually too mushy and have all sorts of preservatives in them. Frozen edamame works really well - just make sure you get shelled ones! Special Equipment: heavy, baking sheet(s) lined with parchment/Silpat 4 c cooked beans (edamame, black bean, azuki, lima, etc.) 3 c water 4 c sugar 1 tsp salt 1 c sugar (preferably superfine) 1. Dissolve water, sugar & salt in heavy pot over medium heat. Bring to simmer. 2. Add cooked beans to pot. Simmer for 1.5 hours. 3. Drain beans. 4. Toss drained beans in superfine sugar. Coat very well. 5. Spread sugared beans on prepared baking pan(s). 6. Bake at 350 degrees for about 10-12 minutes, stirring beans halfway through. 7. Turn off oven, crack door open & keep beans in oven until completely cool. If you live in a dry area, you can skip this step and just remove the pans from oven and cool completely on the pans. 8. Store in airtight container. Keywords: Vegan, Japanese, Easy, Beans, Snack ( RG2146 )

Two Tone Biscotti 1/2 cup chopped nuts – pecans, walnuts, etc. 1 1/2 cups all-purpose flour 1/2 cup high quality unsweetened cocoa powder 1 teaspoon baking powder 1/4 teaspoon salt 1 cup sugar 1/2 cup (1 stick) unsalted butter, at room temperature 2 large eggs 1/2 teaspoon vanilla extract 1/4 cup Cacao Nibs Position a rack in the middle of the oven and preheat the oven to 350°F. Butter 1 large baking sheet. Toast nuts on baking sheet or in skillet for 5 minutes, or until fragrant. Sift together the flour, baking powder, and salt into a medium bowl; whisk to blend. Using an electric mixer, starting out on low speed and increasing to medium-high, beat the sugar and the butter until well blended. Add the eggs one at a time, beating well after each addition. Add vanilla and reduce the speed to low. Add the flour mixture, one-third at a time, scraping down the side of the bowl as necessary, and beat just until blended. Stir in the nuts and nibs with a rubber spatula until well blended. Divide batter into halves and add the sifted cocoa powder to one half of the batter. Place the plain batter onto an oiled baking sheet and quickly into a 13- by 1-inch log. Wrap the chocolate half of the batter over the plain “log” and smooth with damp fingers. Bake for 30 minutes, turning the pan once, or until the log is firm to the touch and cracking on top. Let cool on the pan for 10 minutes. Transfer the log to a cutting board and cut diagonally into 3/8-inch slices with a serrated knife. Arrange the slices on the same baking sheet and return to the oven. Bake for 15 to 20 minutes, turning the cookies over halfway through baking, or until crisp and dry on both sides. Let cool on a wire rack. These can be stored in an airtight container for up to two weeks. Makes approximately 3 dozen. Keywords: Italian ( RG2145 )

Homemade Lime Cordial The below recipe will make about 5 cups of lime cordial. This works in gimlets (vodka or gin) for cocktails, or as a base for limeade, or with ginger beer for a non-alcoholic ginger-limeade with a bit of club soda splashed in with the cordial and ginger beer. 3 c Water 1-1/2 c Sugar 1/2 T Citric Acid 1 tsp Tartaric Acid (available at homebrew shops) 1-1/2 c fresh lime juice +juice of the four peeled limes Rind of 4 limes, cut into pieces 6 Kaffir lime leaves, shredded 1 tsp Rose flower water Stir sugar, citric acid and tartaric acid together with a whisk. Bring water to a boil, then add sugar mixture. Stir thoroughly to dissolve sugar mixture into water. Add lime juice, lime rinds, kaffir lime leaves and stir. Heat mixture for 10 minutes on high heat, turn off heat, cover and cool overnight. Strain out lime rind and add Rose water. Refrigerate for another day before using (the flavor continues to change a bit). Stored in the refrigerator, it should keep better than simple syrup. Keywords: Non-Alcoholic Beverage, Cocktail ( RG2144 )

Organic Cereal Bars Serves 12. These are similar to the Honey Nut Cheerios Bars, only better! I also made these with Envirokids' Koala Crisp Cereal, which is like organic Cocoa Krispies. :-) I used brown rice syrup, which has a lower glycemic index than corn syrup because it has some glucose that's absorbed quickly, followed by a much slower & sustained absorption of complex carbs. My kids tend to get hypoglycemic easily & this has enough protein, fat, & complex carb to keep their energy up & not give them a crash. They are very easy & something you can throw together the night before for a class snack or bake sale. You need a pot, a heat-safe spoon, a big bowl to mix in, & a ~9x13" pan. And I line my pan with unbleached parchment paper for ease of release. I have been freezing them after cutting so they can be popped right out for a quick fresh breakfast before or on the way to school. They thaw pretty fast at room temp but keep their shape. My kids love these as after-school snacks too! The recipe for the bars is based on one on Cooks.com, modified for ingredients & amounts. The recipe for the milk icing is modified for ingredients & amounts from recipe #38630 on Recipezaar.com. I think vegans would be perfectly happy without the milk icing, or maybe could make it with powdered soy milk & soy margarine (or a similar vegan alternative). I might experiment with less butter for an icing that sets up harder without refrigeration. Or maybe just a simple royal icing drizzled over the bars after cutting. I have not tried that. The bars alone are awesome anyway. Cereal Bars: 1 c organic brown rice syrup 1/2 c organic raw sugar (for bars) 1 tsp vanilla extract 1/4 tsp salt 1/4 c organic peanut butter 6 c organic plain oat "O"s cereal, OR 7 c organic cocoa rice crisps cereal (one 11.5 oz box) Milk Icing: 1/2 c organic raw sugar (for icing) 1/4 c organic butter 1/2 c natural powdered nonfat milk 1 tsp vanilla extract 1-2 TBSP hot tap water Heat the 3/4 c sugar, vanilla, salt, and syrup in a pot over medium heat until boiling and sugar is well combined, not crystalline. Remove from heat and stir the peanut butter in, stirring until it has melted in & the mixture is smooth but not too cool or becoming thicker. While the syrup mixture is heating, have the cereal ready in a large bowl. It may help to oil your hands with a little vegetable oil to help keep the cereal mixture from sticking to you. When the syrup mixture is smooth, pour it over the cereal in the bowl & quickly fold all the cereal until it is evenly coated (it will clump). Pack this firmly and evenly into a parchment-lined pan approximately 9 x 13 inches, making sure to get into the corners. Cool for 30 minutes. While the bars are cooling, cream together the butter & sugar reserved for the icing until smooth using a mixer. Add dry milk slowly to combine. Add water until easy to spread. Spread on the cooled cereal bars & refrigerate 15 minutes before cutting into about 12-16 bars. Keywords: Breakfast, Vegetarian, Snack, Brownies/Bars, Dessert, American, Easy, Healthy Choices ( RG2143 )

Organic Cereal Bars Serves 12. These are similar to the Honey Nut Cheerios Bars, only better! I also made these with Envirokids' Koala Crisp Cereal, which is like organic Cocoa Krispies. :-) I used brown rice syrup, which has a lower glycemic index than corn syrup because it has some glucose that's absorbed quickly, followed by a much slower & sustained absorption of complex carbs. My kids tend to get hypoglycemic easily & this has enough protein, fat, & complex carb to keep their energy up & not give them a crash. They are very easy & something you can throw together the night before for a class snack or bake sale. You need is a pot, a heat-safe spoon, a big bowl to mix in, & a ~9x13" pan. I like to line my pan with unbleached parchment paper for ease of release. I have been freezing them after cutting so they can be popped right out for a quick fresh breakfast before or on the way to school. They thaw pretty fast at room temp but keep their shape. These taste sooo dang good! The recipe for the bars is based on one on Cooks.com, modified for ingredients & amounts. The recipe for the milk icing is modified for ingredients & amounts from recipe #38630 on Recipezaar.com. I think vegans would be perfectly happy without the milk icing, or maybe could make it with powdered soy milk & soy margarine (or a similar vegan alternative). I have not tried that. The bars alone are awesome. organic brown rice syrup organic raw sugar (for bars) vanilla extract salt organic peanut butter organic plain oat "O"s cereal, OR organic cocoa rice crisps cereal organic raw sugar (for icing) organic butter natural powdered nonfat milk vanilla extract hot tap water Heat the 3/4 c sugar, vanilla, salt, and syrup in a pot over medium heat until boiling and sugar is well combined, not crystalline. Remove from heat and stir the peanut butter in, stirring until it has melted in & the mixture is smooth but not too cool or becoming thicker. While the syrup mixture is heating, have the cereal ready in a large bowl. It may help to oil your hands with a vegetable oil a little bit to help keep the cereal mixture from sticking to you. When the syrup mixture is smooth, pour it over the cereal in the bowl & quickly fold all the cereal until it is evenly coated (it will clump). Pack this firmly and evenly into a parchment-lined pan approximately 9 x 13 inches, making sure to get into the corners. Cool for 30 minutes. While the bars are cooling, cream together the butter & sugar reserved for the icing until smooth using a mixer. Add dry milk slowly to combine. Add water until easy to spread. Spread on the cooled cereal bars & refrigerate 15 minutes before cutting into about 12 bars. Keywords: Breakfast, Vegetarian, Snack, Brownies/Bars, Dessert, American, Easy, Healthy Choices ( RG2142 )

Tzatziki Dip My own take on Tzatziki sauce. The onion is inauthentic, but I think it adds nice color for presentation as a dip. As written, this recipe is a bit too chunky to use as a sauce. If you like, you could puree the third cucumber and onion as well. 3 cucumbers, seeded 1/2 c fresh dill weed, chopped 3 cloves garlic, coarsely chopped 1/4 tsp freshly ground black pepper 1 tsp salt 1/2 red onion, finely minced 1 qt plain yogurt (pref. whole milk) extra-virgin olive oil (optional) Coarsely chop two of the cucumbers and add to blender along with dill, garlic, salt & pepper. Add water about halfway and puree until fairly smooth. Strain cucumber puree through a fine-mesh strainer. While it's draining, mince the remaining cucumber and stir it, along with minced onion, into yogurt. If using low- or nonfat yogurt I recommend adding a little olive oil. Stir drained cucumber solids into yogurt. Pour mixture into a cheesecloth-lined drainer and drain over a bowl in the fridge for at least an hour. Remove mixture from cheesecloth (it should separate fairly cleanly after straining this long) and serve. This makes a great dip for thick-cut potato chips or crackers such as Triscuits. Keywords: Appetizer, Vegetables, Condiment, Dip, Vegetarian, Mediterranean, Blender ( RG2141 )

White Butter Cake This is easily the best butter cake i've ever had. Light, fluffy with a tight, smooth crumb, you can barely tell the cake's made only with egg whites. Recipe from Flo Braker's The Simple Art of Perfect Baking 2 c sifted cake flour 2 tsp baking powder 1/4 tsp salt 1 tsp vanilla 1 c milk, at room temperature 225 g unsalted butter, at room temperature 150 g egg whites, at room temperature 1 c + 1 tsp castor sugar Preheat oven at 175C. Grease and flour two 8″ springform pans. Line the bottoms of the pan with baking paper and set aside. Sift the flour, baking powder and salt into a medium bowl and set aside. Cream butter using an electric mixer till it’s light and fluffy. Add 1 1/2 cups of sugar in gradually, beating on medium speed till mixture is almost white and really fluffy. Lightly whisk 60g of the egg whites and pour gradually into the batter. When mixture looks like whipped cream cheese and has increased in volume, remove mixing bowl from the electric mixer. In a separate bowl, beat remaining egg whites till frothy. Add in sugar gradually and beat till stiff, shiny peaks form. Fold egg whites into cake batter in two batches. Divide cake batter equally between the prepared pans, using a spatula to smoothen the batter. Bake the cakes at the lower third of the oven for 30 to 35 minutes till the top of the cake springs back lightly when pressed with a fingertip. Keywords: Cake, Stand Mixer, Easy ( RG2140 )

Cheese Biscuits Serves 12. If I half again this recipe with 3 cups of flour, then I use 3 whole eggs instead of 2 eggs and 2 yolks. If you want to make raisin biscuits, increase the sugar to 2 tbsp and in place of the cheese add 1/2 to 3/4 cup raisins plumped in boiling water and well drained. Of course you don't want to buzz the raisins in the food processor. 2 c all purpose flour 4 tsp baking powder 1/2 tsp salt 1 T sugar 6 T butter, cold 1 extra large egg 1 egg yolk 1/2 c plain yogurt or buttermilk 4 oz sharp cheddar cheese Preheat oven to 425ºF. Food processor method - Place dry ingredients in bowl, buzz to mix, add butter, cut into 1 inch cubes and buzz for a few seconds. Add cheese cut into 1 inch cubes, buzz for a few seconds again. Pour out into bowl, make well in center. Mix together yogurt and eggs, pour into well, stir until just comes together. Knead just a couple of times, and sprinkle with flour. Roll out to 3/4 inch thick. Cut with floured biscuit cutter. Place on parchment a couple of inches apart, bake for 12 to 15 minutes. Hand method - Put dry ingredients in a bowl, cut in butter with pastry cutter or 2 knives until bits of butter are about the size of peas. Stir in grated cheese. Form well in center of dry ingredients, and proceed as above. Keywords: Bread ( RG2139 )

Spice rub for chicken This is an approximation of the spice rub used for the "chicken and waffles" dish at the eG Heartland Gathering 2008. At the gathering I used a pre-made batch of Barbara Tropp's China Moon Ten-Spice that NancyH brought, plus a lot of additional Szechuan pepper, clove, and coriander. I've adjusted the recipe to account for the most important flavors from the ten-spice. http://forums.egullet.org/index.php?showtopic=117871 4 T Szechuan peppercorns 4 T coriander seeds 1 tsp whole cloves 2 T black peppercorns 1 tsp fennel seeds 1/2 tsp cumin seeds 1/2 tsp ground cinnamon 1/2 tsp ground ginger 1 T salt Toast the first six ingredients in a dry skillet over medium heat until fragrant. Dump into a dish to cool, then place in a blender or spice mill and process to a fine powder. Add the remaining ingredients and mix. Keywords: Hot and Spicy ( RG2138 )