Ingredients

• 1 1/4 c. flour
• 1/3 c. cocoa powder
• 1/2 tsp. baking soda
• 1 stick plus 3 tbsp. butter, at room temperature
• 2/3 c. packed brown sugar
• 1/4 c. sugar
• 1 tsp. vanilla
• 1/2 tsp. sea salt
• 5 oz. bittersweet chocolate, chopped into small bits

Preparation

1. Sift the flour, cocoa and baking soda together in small bowl; set aside. Beat the butter until smooth in bowl of an electric mixer at medium speed. Add the sugars, vanilla and salt; beat 2 minutes. Reduce speed to low; add the flour mixture, mixing until incorporated but still crumbly, and being careful not to overwork the dough. Stir in the chocolate pieces.

2. Turn the dough out onto a smooth work surface; squeeze it so that it sticks together in large clumps. (If you need to, it’s okay to lightly flour the work surface.) Gather the dough into a ball; divide in half. Shape each ball into a log 1 1/2 inches in diameter. Wrap logs in plastic wrap; chill at least 1 hour.

3. Heat oven to 325 degrees. Line two baking sheets with parchment. Gently slice logs into 1/2-inch rounds using a serrated knife (some will crumble; simply press broken bits back onto cookie). Place 1 inch apart on the baking sheets.

4. Bake, one sheet at a time, 14 minutes; cookies will not look done or be firm. Cool on pan 5 minutes; transfer to cooling rack. Cool to room temperature.

Ingredients

Sauce:

• 1/4 c. water
• 1 tsp. corn starch
• 1 1/2 c. blueberries
• 1/4 c. sugar
• 1/8 tsp. salt
• 2 tsp. lemon juice

Pancakes:

• 1 c. milk
• 1 tbsp. butter, melted
• 1 egg, beaten
• 1/2 c. whole-wheat flour
• 1/2 c. all-purpose flour
• 3 tbsp. sugar
• 1/4 tsp. salt
• 1/2 c. blueberries

Preparation

To make sauce, stir together water and cornstarch in saucepan. Stir in blueberries, sugar, and salt. Simmer 5 minutes or until blueberries cook down and liquid is thickened, stirring occasionally. Remove from heat; stir in lemon juice. Cover; set aside.

To make pancakes, stir together milk, butter, and egg in small bowl. In separate large mixing bowl, stir together dry ingredients. Pour milk mixture into dry ingredients; stir until just blended. Fold in blueberries.

Grease griddle or heavy-bottomed skillet. Heat over medium heat until water sizzles when dropped on griddle. Drop batter by 1/4 cup measures onto griddle. Cook pancakes about 3 minutes on each side, or until golden. Serve pancakes with sauce.

Meijer

Ingredients

• 3 c. flour
• 1 1/4 c. sugar
• 1 c. each, chopped: almonds, dried cranberries
• 2 tsp. baking powder
• 1/8 tsp. salt
• 3 eggs
• 1 c. canola oil
• 1 tsp. vanilla
• zest of 1 orange
• 1 tsp. cinnamon

Preparation

1. Heat oven to 325 degrees. Mix together the flour, 1 c. of the sugar, almonds, cranberries, baking powder, and salt in a large bowl with electric mixer on low speed; slowly beat in the eggs, oil, vanilla and orange zest.

2. Scrape dough onto a lightly floured wooden board; knead until well mixed. Roll into ball; divide into four pieces. Roll each piece into a log about 10 inches long and 3 inches wide. Bake logs, 3 inches apart, on lightly oiled foil-lined cookie sheets until lightly brown and firm, 30-40 minutes.

3. Meanwhile, mix together the remaining 1/4 c. of the sugar and cinnamon in a small bowl. Remove logs from oven; slide onto cutting board. Let logs cool 5 minutes. Gently cut each log into 12 pieces using a serrated knife. Return cookies, cut side up, to cookie sheet. Sprinkle with sugar-cinnamon mix. Return to oven, bake 5 minutes. Turn off oven; leave cookies overnight to dry out.

Chicago Tribune

Ingredients

• 3 cups semisweet chocolate chips
• 3/4 cup butter cut into tablespoons
• 1 1/2 cups flour
• 3/4 cup unsweetened cocoa powder
• 1/2 teaspoon each: baking powder, salt
• 4 large eggs
• 1 1/2 cups sugar
• 2 teaspoons vanilla
• 3/4 cup creamy peanut butter, but not natural peanut butter
• 1/2 to 2/3 cups chopped peanuts

Preparation

1. Heat oven to 375 degrees. Melt 1 1/2 cups of the chocolate chips and the butter in a large saucepan over low heat, stirring constantly; let cool. Combine the flour, cocoa powder, baking powder and salt in small bowl; set aside.

2. Beat the eggs, sugar and vanilla in a large bowl with a mixer on medium speed until combined; gradually add the dry ingredients, beating well. Add the reserved chocolate mixture; beat well. Spread the dough onto a greased 15-by-10 inch rimmed baking sheet; bake until firm, about 12-15 minutes. Cool until barely warm, about 20 minutes.

3. Spread the peanut butter over the chocolate layer; sprinkle with the peanuts. Melt the remaining 1 1/2 cups of the chocolate chips; spread while warm over the nut layer. Let cool completely; cut into squares.

Note: Sue Manos says she microwaves the peanut butter for 5-10 seconds to soften it for spreading.

Chicago Tribune

Ingredients

For crust

• 3 cups all purpose flour
• 2 1/2 teaspoons sugar
• 3/4 teaspoon salt
• 2/3 cup chilled solid vegetable shortening, cut into pieces
• 1/2 cup plus 2 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces
• 10 tablespoons (about) ice water

For filling

• 3 1/2 cups 1/2-inch-thick slices trimmed rhubarb (1 1/2 pounds untrimmed)
• 1 16-ounce container strawberries, hulled, halved (about 3 1/2 cups)
• 1/2 cup (packed) golden brown sugar
• 1/2 cup sugar
• 1/4 cup cornstarch
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)

Preparation

Make crust: Combine flour, sugar and salt in processor. Using on/off turns, cut in shortening and butter until coarse meal forms. Blend in enough ice water 2 tablespoons at a time to form moist clumps. Gather dough into ball; cut in half. Flatten each half into disk. Wrap separately in plastic; refrigerate until firm, about 1 hour. (Can be made 1 day ahead. Keep chilled. Let dough soften slightly at room temperature before rolling.)

Make filling: Preheat oven to 400°F. Combine first 7 ingredients in large bowl. Toss gently to blend.

Roll out 1 dough disk on floured work surface to 13-inch round. Transfer to 9-inch-diameter flass pie dish. Trim excess dough, leaving 3/4-inch overhang.

Roll out second dough disk on lightly floured surface to 13-inch round. Cut into fourteen 1/2-inch-wide strips. Spoon filling into crust. Arrange 7 dough strips atop filling, spacing evenly. Form lattice by placing remaining dough strips in opposite direction atop filling. Trim ends of dough strips even with overhang of bottom crust. Fold strip ends and overhang under, pressing to seal. Crimp edges decoratively.

Brush glaze over crust. transfer pie to baking sheet. Bake 20 minutes. Reduce oven temperature to 350°F. Bake pie until golden and filling thickens, about 1 hour 25 minutes. Transfer pie to rack and cool completely.

Bon Appetit, April 1997

Ingredients

CRUST

• 1 1/4 cups whole-wheat pastry flour
• 1 1/4 cups all-purpose flour
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 4 tablespoons cold unsalted butter
• 1/4 cup reduced-fat sour cream
• 3 tablespoons canola oil
• 4 tablespoons ice water

FILLING

• 6 cups sliced peeled peaches (6-8 medium, ripe but firm)
• 1 cup fresh or frozen raspberries
• 2/3 cup sugar, plus 1 teaspoon for sprinkling
• 1 tablespoon lemon juice
• 3 tablespoons cornstarch
• 1 large egg white, lightly beaten, for brushing

Preparation

To prepare crust: Whisk whole-wheat flour, all-purpose flour, 2 tablespoons sugar and salt in a large bowl. Cut butter into small pieces and, with your fingers, quickly rub them into the dry ingredients until the pieces are smaller but still visible. Add sour cream and oil; toss with a fork to combine with the dry ingredients. Sprinkle water over the mixture. Toss with a fork until evenly moist. Knead the dough with your hands in the bowl a few times; the mixture will still be a little crumbly. Turn out onto a clean surface and knead a few more times, until the dough just holds together. Divide the dough in half and shape into 5-inch-wide disks. Wrap each in plastic and refrigerate for at least 1 hour.

Meanwhile, prepare filling: Combine peaches, raspberries, 2/3 cup sugar and lemon juice in a large bowl; toss well to coat. Let stand for 5 minutes. Transfer the fruit mixture to a colander set over a medium bowl and let drain for 30 minutes. Pour the collected juice into a small saucepan. Return the fruit to the large bowl. Bring the juice to a boil over high heat and cook, gently swirling the pan, until reduced, syrupy and slightly darkened in color, 3 to 4 minutes. Add the syrup to the fruit along with cornstarch; gently toss until the cornstarch is completely dissolved.

To assemble & bake pie: Position a rack in the center of the oven and place a foil-lined baking sheet on the rack below; preheat to 375°F.

Remove the dough from the refrigerator; let stand for 5 minutes to warm slightly. Roll one portion between sheets of parchment or wax paper into a 12-inch circle. Peel off the top sheet and invert the dough into a 9-inch pie pan. Peel off the remaining paper. Trim the crust with kitchen shears or a butter knife so it overhangs the edge of the pan by 1 inch. Scrape the filling into the crust. Roll the remaining portion of dough between sheets of parchment or wax paper into another 12-inch circle. Peel off the top sheet of paper and invert the dough onto the fruit. Trim the top crust so it overhangs evenly. Tuck the top crust under the bottom crust, sealing the two together and making a plump edge. Flute the edge with your fingers. Brush the top and edge with egg white and sprinkle with the remaining 1 teaspoon sugar. Cut 6 steam vents in the top crust.

Bake the pie on the center rack until the crust is golden brown and the fruit is bubbling, 50 to 60 minutes. Let cool on a wire rack for at least 1 1/2 hours.

EatingWell.com

Ingredients

• 2 sticks butter, room temperature
• 1 c. packed light brown sugar
• 1/2 c. sugar
• 2 eggs, room temperature
• 2 tsp. vanilla
• 1 tbsp. molasses
• 2 c. all-purpose flour
• 1 tsp. baking soda
• 1 tsp. salt
• 1 c. rolled oats
• 1 c. coconut flakes
• 1 c. bittersweet chocolate chips
• 1 c. peanut butter chips
• 1 c. butterscotch chips
• 1 c. Heath chips
• 1 c. semisweet chocolate chips
• 1 c. macadamia nuts, chopped
• 1 c. pecans, chopped

Preparation

Preheat oven to 350 F. In a stand mixer or large mixing bowl, cream together butter, shortening, and sugars. Add eggs and vanilla and mix thoroughly. Stir in molasses. Combine the baking soda, salt, and flour. Stir into butter mixture. Add oats and coconut and stir until well blended. In a separate bowl, toss together the chips and nuts. Add chips and nuts to batter and stir until well combined. Form 1.5-ounce balls and place on a prepared cookie sheet. Bake for 15-17 minutes. Remove and let cool on a cookie sheet for 10 minutes, then a wire rack.

Holly Allen

Ingredients

• 3 good-sized fresh fall apples—Cortland or McIntosh are both great
• 1/2 Cup sugar
• 1 tsp. cinnamon
• 1/4 tsp. vanilla extract

Topping:

• 1/2 stick cold butter (4 TB.)
• 1/2 Cup flour
• 1/3 Cup sugar
• 1/2 tsp. cinnamon

Preparation

Preheat oven to 350°. Grease the bottom only of a small (4 cups or so) casserole dish. Peel and core the apples, slice and place in a bowl. Top with sugar, cinnamon and vanilla, toss to coat. Set aside while preparing topping. Make the streusel by cutting the cold butter into a bowl, adding flour, sugar and cinnamon, and rubbing it through your fingers until the streusel is a coarse, sandy/pebbly texture. Put the seasoned apples into the pan, top generously with the streusel, and bake at 350° about 30 minutes, until the streusel is golden brown and the apple is starting to bubble up through the topping.

Penzey’s Spices

Ingredients

• 4 cloves garlic
• 2 sprigs rosemary, leaves removed and chopped
• 1/2 of a red onion, coarsely chopped
• 1/2 cup coarsely chopped smoked ham
• 1/4 teaspoon red-pepper flakes, optional
• 2 cans (15 ounces each) cannellini or navy beans, rinsed and drained
• 1/2 teaspoon coarse salt
• Freshly ground pepper
• 1/4 cup extra-virgin olive oil

Preparation

Place garlic, rosemary, onion, ham and red-pepper flakes in a food processor; pulse to finely chop. Add beans, salt and pepper to taste. Slowly add olive oil with motor running until beans are pureed to a spreadable consistency, about 1 minute. Adjust seasoning.

Note: Serve with thick chips or as a spread on slices of toasted baguette.

Makes 1 1/2 cups.

Chicago Tribune

Ingredients

• 6 tablespoons soy sauce
• 1/4 cup plus 2 teaspoons minced peeled fresh ginger
• 1/4 cup rice vinegar
• 3 tablespoons honey
• 1/2 pound lean ground beef
• 1 cup chopped broccoli florets
• 3/4 cup chopped onion
• 1 large egg
• 1 1/2 teaspoons minced garlic
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt
• 1 12-ounce package wonton wrappers
• 2 tablespoons oriental sesame oil

Preparation

Blend 4 tablespoons soy sauce, 1/4 cup ginger, vinegar and honey in small bowl.

Combine beef and next 6 ingredients in medium bowl. Mix in remaining 2 tablespoons soy sauce and 2 teaspoons ginger. Place several wrappers on work surface; brush edges lightly with water. Place heaping 1 teaspoon beef filling in center of each. Fold wrappers diagonally in half, pressing edges to seal. Place wontons on waxed paper. Repeat with remaining wrappers and filling.

Preheat oven to 250°F. Heat 1/2 tablespoon oil in heavy large skillet over medium heat; add 1/4 of wontons. Fry until wontons are golden and filling is cooked through, about 3 minutes per side. Transfer to baking sheet; keep warm in oven. Repeat frying with remaining wontons, using 1/2 tablespoon oil per batch. Serve wontons with sauce.

Bon Appetit, March 1999