The Best Baby Back Ribs

2 whole slabs pork baby back ribs

Dry Rub:
8 tablespoons light brown sugar, tightly packed
3 tablespoons kosher salt
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon rubbed thyme
1/2 teaspoon onion powder

Braising Liquid:
1 cup white wine
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, chopped

Preheat oven to 250 degrees.

In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.

Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2 1/2 hours.

Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.

*This recipe makes several batches of dry rub. If more rub is needed, it can be extended by any amount, as long as the ratio of 8:3:1:1 remains the same.

Meri Coash's Crustless Quiche

Here's the recipe for my crustless quiche:

5 eggs

1 1/2 c. heavy cream (but you could probably use something less fat if you wanted to)

Then the rest is left to your imagination.

Today I sauted broccoli and mushrooms (fix more than you think you will need because they shrink when you saute them) in garlic-seasoned olive oil. And for one I used Mediterranean-seasoned feta cheese (crumbled) and for the other one Provencial-seasoned feta cheese (crumbled).

Different options to add: crumbled bacon, cut-up ham, sausage, chopped onion

Another one I've made is adding a can of chopped green chilies and jack-colby shredded cheese.

I use a convection setting on my oven and bake it for 10 minutes at 400, then reduce heat to 350 for maybe 20 minutes??? I didn't even use a timer. I'm just lucky, I guess, they didn't overcook. Anyway, keep an eye on it, and when a knife stuck in the middle comes out "clean," it's done.

Coconut Rice and Beans

Ingredients for 8 servings

• 1 pound of black beans cooked in water (or one can of beans). If you cook the beans at home, save about 1.5 cup of beans water to substitute for the water in this recipe.
• 2 cups of rice
• About 1 cup of water
• About 1/2 cup of coconut milk (more if you like)
• Salt and pepper
• One small onion finely chopped or 3 to 4 scallions finely chopped (green included)
• 1 garlic clove
• About 2 tablespoons of cooking oil

Steps

• Heat the oil on medium heat in a shallow pan where you will usually cook rice.
• Stir-fry the garlic and onion until the onion is translucent. Do not burn the garlic.
• Add rice and stir-fry for a few minutes.
• Add beans.
• Add liquids, that is, the coconut milk and water or black bean cooking liquid should be twice the amount of rice. Add salt and pepper to taste.
• Bring it to a boil.
• Simmer until rice is cooked and water absorbed.
• Serve hot. You may decorate with cilantro leaves and red pepper. This is a complementary dish for a meal or a main dish accompanied by fresh veggies or salad.
  

I just found this recipe today online and wanted to try it out in my new rice cooker. It sounds like a perfect recipe to try out.

Sore Throat Tea

I saw this today on the Today Show and thought I would give it a try. I'll let you know how it works. I must say that my sore throat is pretty well gone, I do have the sniffles and thought this might help with congestion a bit too. So, we'll see...

Mix together a clove bud, which is antiseptic and fights infection, with ¼ teaspoon powdered ginger (or 1 teaspoon grated fresh ginger) and 1/8 teaspoon cinnamon — the latter two because of their anti-inflammatory properties.

Infuse the tea in 2 cups boiling water, and for every cup, stir in 2 teaspoons soothing and sweet raw honey. Sip throughout the day until your throat settles down.

Sour Cream Cookies

Ingredients:
1 1/2 cups packed brown sugar
1 cup sour cream
1/2 cup shortening
1 teaspoon vanilla
2 eggs
2 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt

Browned Butter Glaze -- (recipe follows)

BROWNED BUTTER GLAZE
1/3 cup butter
2 cups powdered sugar
1 1/2 teaspoons vanilla
2 tablespoons hot water or enough to make glaze spreadable

Directions:
Heat oven to 375º. Beat brown sugar, sour cream, shortening, vanilla and eggs in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt.

Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until almost no indentation remains when touched in center. Cool 1 to 2 minutes; remove from cookie sheet to wire rack. Cool completely. Spread with Browned Butter Glaze.
BROWNED BUTTER GLAZE: Heat butter in 1-quart saucepan over low heat, stirring occasionally, until golden brown; remove from heat. Stir in remaining ingredients until smooth and spreadable.

Country Breakfast Strata

INGREDIENTS


* 8 ounces turkey or chicken breakfast sausage, uncooked
* 1 tablespoon extra-virgin olive oil
* 1 medium onion, chopped into 1/2-inch pieces (about 1 cup)
* 1/2 loaf egg or country bread (preferably 1 to 2 days old), cut into 1/2-inch-thick slices
* 1 tablespoon chopped fresh rosemary
* 2 1/2 cups whole milk
* 8 eggs
* 1 1/2 teaspoon salt
* 1 teaspoon freshly ground black pepper
* 2 tomatoes, sliced into 1/4-inch slices
* 12 ounces Fontina or Swiss cheese, grated (4 cups)


Butter the bottom and sides of a 9" x 13" or 8" x 12" baking dish.

In a large skillet over medium heat, break up sausage and sauté with olive oil and onion until golden brown, about 10 to 12 minutes. Remove from heat and set aside. Meanwhile, if using fresh bread, lightly toast and set aside.

In a medium bowl, whisk milk, eggs, salt, and pepper, and set aside.

Lay half of bread in buttered baking dish, sprinkle with half of sausage mixture, half of tomato slices, and half of cheese. Repeat layering with remaining bread, sausage, tomato, and cheese. Slowly pour egg mixture over top. Cover and refrigerate 30 minutes or overnight.

Preheat oven to 350°. Uncover and place baking dish on a baking sheet to catch overflow. Bake 40 minutes, or until golden brown. Allow to sit 10 minutes before serving.

Orange Peach Yogurt "Fizz"

2 cups frozen peaches

2 cups unflavored nonfat yogurt

2 tablespoons thawed frozen orange juice concentrate

1 teaspoon vanilla

1/2 teaspoon orange flower water

In a blender or food processor, whirl until smooth the peach, yogurt, orange juice concentrate, vanilla, and flower water. Pour into 3 or 4 tall or stemmed glasses. Makes about 5 cups, 4 servings.

Chocolate Shortbread with Cacao Nibs and Sea Salt

Elizabeth Falkner in The Essence of Chocolate

1 cup all purpose flour

¾ cup unsweetened cocoa powder

¼ cup plus 2 Tbs cacao nibs, crushed with a rolling pin

1 tsp fine or coarse sea salt

12 Tbs (6 oz) unsalted butter, at room temperature

½ cup granulated sugar

1 tsp pure vanilla extract

Makes about 3 dozen 1 by 2 ½ -inch shortbread

Position the racks in the lower and upper thirds of the oven and preheat the oven to 325F. Line two baking sheets with Silpats or parchment paper.

Combine the flour and cocoa powder in a small bowl. Combine the nibs and sea salt in another small bowl.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for about 5 minutes, or until light and fluffy, stopping as necessary to scrape the sides and bottom of the bowl. Mix in the vanilla. Add about half the flour mixture and mix on low speed. Add the remaining four-cocoa mixture, stopping as necessary to scrape the bowl. Once incorporated, mix on medium speed for 1 to 2 minutes. Mix in the nibs and salt. (The dough can be refrigerated, well wrapped, for up to 1 week or frozen for up to 2 months.)

On a lightly floured board, or between two pieces of parchment paper, roll the dough into a square ¼ inch thick. Cut into 1 by 2 ½ inch rectangles or other desired shape, by hand or with a cookie cutter, and place on the prepared pans about 1 inch apart.

Bake for 15 minutes, rotating the pans once halfway through baking. It is sometimes difficult to know when the chocolate cookies are done. One of the best indications is the scent of baked cookies in the air. And when these shortbread cookies are gently nudged, they shouldn’t feel soft but the bottoms should seem crisp.

Remove the pans from the oven and transfer the shortbread to a cooling rack to cool completely.

The cookies can be stored in an airtight container for up to 1 week.

Mexican Chocolate Cookies

Alice Medrich's recipe, made by Pamela Hamilton for our Cookie Exchange Dec 2007

Makes 40 to 45 cookies.

1 cup all-purpose flour (5 ounces)

½ cup plus 1 Tbs unsweetened Dutch process cocoa

¼ tsp baking soda

¼ tsp salt

½ tsp ground cinnamon

pinch of black pepper

pinch of cayenne pepper

½ cup plus 1 Tbs light brown sugar

½ cup plus 1 Tbs granulated sugar

3 Tbs unsalted butter, at room temperature

3 Tbs stick margarine

1 tsp vanilla extract

1 egg white

1. Combine the flour, cocoa, baking soda, salt, cinnamon, pepper and cayenne in a medium bowl and mix thoroughly with a whisk. Set aside. Combine the sugars in a small bowl and mix well with your fingers, pressing out any lumps. (If lumps are stubborn, process in a food processor for a few seconds.) Set aside.

2. In a medium mixing bowl, beat the butter and margarine until creamy. Add the sugar mixture an vanilla. Beat on high speed for about 1 minute. Beat in the egg white. On low speed, beat in the flour mixture just until incorporated. Gather the dough together with your hands and form into a neat 9- to 10-inch log. Wrap in wax paper and chill for at least 45 minutes, or until needed. Cookies may be prepared to this point and refrigerated for up to 3 days or rewrapped in foil or plastic and frozen for up to 3 months.

3. Place racks in the upper and lower third of the oven and preheat to 350 F. Line the cookie sheets with parchment paper or aluminum foil.

4. Use a sharp knife to slice rounds of chilled dough a scant ¼ inch thick. Place 1 inch apart on the cookie sheets. Bake for 12 to 14 minutes. Rotate baking sheets from top to bottom and front to back about half way through. Cookies will puff and crackle on top, then begin to settle down slightly when done. Use a metal spatula to transfer cookies to a rack. Cool cookies completely before storing or stacking. Cookies may be stored, airtight, for up to 2 weeks or frozen for up to 2 months.

Hollyberry Cookies

Hollyberry Cookies from the kitchen of Alisa Lim

Ingredients:
2 cups of Jet-puff mini marshmallows
1/4 cup butter
1/4 tsp. vanilla
3/4 tsp. green food coloring
2 1/2 cups cornflakes
Red hots candies

1.) Melt  butter
2.) Add in marshmallows and melt on low heat
3.) Add vanilla and food coloring
4.) Turn off heat and add in cornflakes. Stir
until coated.
5.) Drop mixture into "mounds' and add red hots
    -Can also be formed into Christmas Wreath
shapes

Peanut Blossoms

PEANUT BUTTER BLOSSOM COOKIES

1 3/4 c. flour 1 tsp. soda 1/2 c. butter 1/2 c. peanut butter 1/2 c. white sugar 1/2 c. packed brown sugar 1 tsp. vanilla 1 egg Chocolate kisses Sift together the flour and soda. Cream together the butter and peanut butter. Gradually add the sugars to the creamed mixture. Cream well. Add 1 egg and the vanilla. Combine with the flour mixture and beat well. Roll into small balls and place on a cookie sheet. Bake at 275 degrees for 9-10 minutes. Remove from the oven and push a chocolate kiss into the middle of each cookie.

Peanut Butter Squares

for the base:

quarter cup brown sugar

1 and three quarter cups powdered sugar

half stick unsalted butter

three quarters cup smooth peanut butter


for the topping:

7oz milk chocolate

3oz semi-sweet chocolate

1 tablespoon unsalted butter

1 x 9 inch square brownie tin, lined, preferably, with Silpat



Stir all the ingredients for the base together until smooth. I use the paddle attachment to my mixer but a bowl and a wooden spoon will do the job just as well. Press the sandy mixture into the lined brownie tin and make the surface as even as possible.

To make the topping, melt the chocolates and butter together (in a microwave for ease, for a minute or two on medium) and spread on the base. Put the tin in the fridge to set. When the chocolate has hardened, cut into small squares.

Makes approximately 48.

Nigella's Comforting Beef Casserole (Stew)

Wow, I saw this on tv today and made it tonight and it's really really good. I think the allspice and orange are what make this so special. I halved the recipe for Sean and me and leftovers. Yum!

1/2 cup olive oil (not extra-virgin), or vegetable oil
2 pounds onions, roughly chopped
1 1/2 pounds carrots, cut on the diagonal to give slanted oval slices
1/2 cup flour
Salt and freshly ground black pepper
1 tablespoon dried sage leaves
2 teaspoons ground allspice
4 1/2 pounds stewing or chuck steak, diced
1 large orange, zested and juiced
2 cups stout
2 cups water
4 bay leaves
Heat 4 tablespoons of oil in a large saucepan or deep casserole, and fry the onions and carrots until they begin to soften, about 5 minutes.

Remove the softened and oil-glossed vegetables to a bowl, and add the remaining oil to the pan. Put the flour into a large freezer bag along with salt and pepper, sage, and allspice; add the beef pieces to the bag, tossing in the flour, before searing the meat in the pan. Do this in batches, browning the meat a little and removing all of the beef to a large dish as you go.

When all the meat is browned and out of the pan, whisk or stir in the orange juice and stout and let it come to the boil. Add the water and then return the meat and vegetables to the pan. Stir in the orange zest and bay leaves, bring to the boil and then turn the stew down to a soft simmer. Cover and cook for 2 1/2 hours. This is best reheated 1 or 2 days after, but if you are serving the stew on the same day, then add another half hour to the cooking time just to make sure the meat is soft, mellow and tender.

French Toast Turkey Sandwich

These are so good, this is adapted from a Rachael Ray recipe, I've made these a few times and it's a heavy sandwich but very satisfying. I made these today for lunch, but just two for Sean and Me.

Serves 4

8 slices whole wheat bread
3 eggs, beaten
1/2 cup milk or half-and-half
1 tablespoon sugar
1/4 teaspoon ground nutmeg or freshly grated nutmeg
Butter, for greasing skillet - or Earth Balance trasfat free spread
1 Gala or Golden Delicious apple, quartered, cored, and thinly sliced
1 (6 to 8-ounce) brick Vermont sharp cheddar, thinly sliced - whatever sliced cheese you have is fine, I have used cheddar or havarti
3/4 pound deli sliced smoked turkey breast

Begin to assemble an assembly line leading to your pan. Place a pile of bread next to a shallow dish or disposable pie tin containing the eggs, beaten with milk, sugar, and nutmeg. Nestle a piece of cold butter in a folded paper towel and keep on hand to wipe and grease your skillet. Pile apples, cheese, and turkey on the cutting board to finish your assembly line.

Preheat nonstick griddle or large skillet over moderate heat.

To make sandwiches, coat pan with butter, dip 4 pieces of bread on both sides in the egg, and place in the pan. Cook 2 minutes and turn 2 slices over. Top the 2 slices you turned with thin layers of cheese, apple, turkey and another slice of cheese. Top sandwich filling with the other 2 slices of bread, keeping the uncooked side up; you are just sliding these pieces over from pan to top of sandwich. Now flip the entire sandwich over to cook the opposite side of the sandwich. Gently press down on the sandwich as it grills the last minute or two. Repeat the process with the remaining ingredients.

Cut sandwiches on a diagonal and serve.

Chicken or Turkey Casserole

Chicken or Turkey Casserole

Terra Cotta's Chicken Salad

Terra Cotta's Chicken Salad

Pistachio Salad

Pistachio Salad

Cranberry Salad

Cranberry Salad

Chicken Breasts in Wine Sauce

Chicken Breasts in Wine Sauce

Almendrado

Almendrado

Chicken Artichoke Salad

Chicken Artichoke Salad

Strawberry Spinach Salad

Strawberry Spinach Salad

Turkey Tetrazini

Turkey Tetrazini

Creme Brulee

Creme Brulee

Cream Cheese Jello Mold

Cream Cheese Jello Mold

Handwritten Version

Sour Cream Cookies

Sour Cream Cookies

Strawberry Pie

Strawberry Pie

Rhubarb Cobbler

Rhubarb Cobbler

Orange Sugared Nuts

Orange Sugared Nuts

Sour Cream Fudge

Sour Cream Fudge

Sour Cream Fudge Page 2

Mrs. See's Fudge

Mrs. See's Fudge

Date Nut Cake or Cupcakes

Date Nut Cake or Cupcakes

Snow Ball Cake

Snow Ball Cake

Pumpkin Pie

Pumpkin Pie

Nana's Handwritten Recipe for Pecan Pie

Lemon Squares

Lemon Squares

Better Than Sex Cake

Better Than Sex Cake

Divinity

Divinity

Peanut Brittle

Peanut Brittle

Fruit Cake

Fruit Cake

Fruit Cake Page 2

Pecan Pie

Pecan Pie

Mother's Baked Fudge Pudding

Mother's Baked Fudge Pudding

Mother's Baked Fudge Pudding Page 2

Mother's Baked Fudge Pudding

Mother's Baked Fudge Pudding

Christmas Coffee Cake

Christmas Coffee Cake

Coffee Cake Page 2

Another Version?

Nana's Chinese Salad

I am working on getting these transcribed, but for now, I will direct you to the scanned image from her recipe box.

Nana's Chinese Salad

Nana's Chinese Salad Dressing

Sausage Cheese Balls

Sean's family has been making these for years. They are really good - and so easy!

1 pound sausage (Jimmy Dean breakfast sausage in a tube)
2 cups shredded sharp cheddar cheese
2 cups baking mix (Bisquick)

Preheat oven to 400 degrees F. In a medium bowl, combine the sausage, cheese, and dry baking mix. Mix together, and shape mixture into walnut-sized balls. Place on a lined cookie sheet (foil, parchment, silpat). Bake for 12 to 15 minutes. Serve hot.

Popovers

Plain Popovers
1 cup all-purpose flour
1/2 teaspoon salt
2 large eggs, room temperature
1 cup milk (low fat is fine)
melted butter, for brushing

Preheat the oven to 425F.
Grease a 12-cup muffin tin well with the melted butter and place in preheated oven for 1-2 minutes.
In a large bowl, whisk together the eggs, milk and salt. Sift flour over mixture and whisk until smooth.
Remove heated muffin tin from oven and divide the batter evenly into the buttered muffin cups. Bake for 20 minutes at 425F for 25-30 min.
Makes 12 popovers.

Update: I've gotten better at these. Here's exactly what I do now.

I walk into the kitchen and I put hot water from the tap in a medium bowl about half full.

I put the 2 eggs (don't crack them yet) just put the cold eggs in the shell in the bowl and fill a glass measuring cup with 1 cup milk and I set that in the bowl - this makes them come to room temp quickly.

I turn on the oven to preheat. When the oven is hot enough I put the muffin tin in the oven,

I microwave a spoonful of Earth Balance Whipped Organic Butter spread in a small dish for 30 seconds.

I pour out the bowl of hot water into the sink and crack the eggs and put that in the same medium bowl with the salt and milk and whisk until mixed thoroughly.

I dump in a cup of flour and wisk until smooth - don't aerate, just mix, otherwise it's not as custardy in the middle when it's done.

I pour that mixture into the glass measuring cup that housed the milk - so you can pour into the muffin tin more easily.

Take the muffin tin out and brush each spot in the muffin tin with the melted butter using a silicone pastry brush.

Then quickly pour the batter about half way up the muffin cups.

Pop back into the oven for about 27 minutes and then eat immediately.

I saw on a tv cooking show that you can cut a little slit with a knife in each popover and put back in the oven to stay warm and you can do that but I found that they got tough. If you eat them right away they're great.

Chinese Chicken Salad

---------------------------SALAD---------------------------
2 pk Top Ramen soup mix, chicken
    - 3 ounce packages
1    Small head cabbage
    - chopped OR shredded
    - about 8 cups
4    Green onions, chopped
    - about 1 1/4 cups
1 c  Toasted almonds
2 c  Cooked, cut up chicken

-------------------------DRESSING-------------------------
1/3 c  Vegetable oil
3 tb Rice vinegar
2 tb Sugar
2 tb Soy sauce
    Flavor packets from soup
2 tb Toasted sesame seeds

To make salad, break noodles into pieces; toss with
cabbage, green onions, almonds and chicken. To make
dressing, combine oil, vinegar, sugar, soy sauce and
flavor packets from soup; mix well. Toss dressing and
sesame seeds with salad. TESTER'S NOTE: Add 1 to 2
tablespoons sesame oil and an additional 1 to 2
tablespoons rice vinegar to dressing for more flavor.

Chicken Breakfast Sausage

2 pounds ground chicken breast
2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
2 teaspoons finely chopped fresh sage leaves
2 teaspoons finely chopped fresh thyme leaves
1/2 teaspoon finely chopped fresh rosemary leaves
1 tablespoon light brown sugar
1/2 teaspoon fresh grated nutmeg
1/2 teaspoon cayenne pepper
1/2 teaspoon red pepper flakes
Combine ground chicken with all other ingredients and chill for 1 hour. Form into 3-inch round patties. Refrigerate and use within 1 week or freeze for up to 3 months. For immediate use, saute patties over medium-low heat in a non-stick pan. Saute until brown and cooked through, approximately 10 to 15 minutes.

Dutch Baby

This is from an Old Sunset Magazine cookbook--Favorite Recipes II. The important thing is to use a shallow container (no more than 3 inches tall). I also use a non-stick pan and that I would think is so important to getting it out of the pan. These are so good and so easy and is just the best thing in the morning.

For 2-3 qt pan:
1/4 C butter
3 eggs
3/4 C Each milk and flour

Place butter in pan and set pan in a 425 oven until butter is melted and foamy.

Meanwhile, Throw it all in the blender! Eggs first, once blended add milk with motor running, then slowly add flour. Keep the blender going for at least 30 seconds after the last of the flour.
Remove pan from oven (butter should be foamy).
Pour batter in pan and return to oven, bake for 20-25 minutes or until puffy and well browned.


My favorite way to eat this is ?
Dusting of freshly ground nutmeg, powdered sugar and a squeeze of lemon. Yum!

You could also just put fruit or syrup on it too.


Here are the proportions for other sized pans.
3-4 qt pan
1/3 C Butter
4 Eggs
1 C each flour/milk

4-4 1/2 qt pan
1/2 C
5 eggs
1 1/4 C each

4 1/2-5 qt
1/2 C
6 eggs
1 1/2 C each

Baklava

1 pound shelled walnuts, toasted
1/2 pound blanched almonds, toasted
1/2 pound shelled pistachios, toasted
2/3 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 pound unsalted butter, melted
1 pound phyllo pastry sheets

Orange Scented Simple Syrup:
2 cups sugar
2 cups water
1/2 cup orange blossom honey
1 teaspoon vanilla extract
1/2 lemon, juiced
2 large strips orange peel
1 cinnamon stick
3 whole cloves

Preheat oven to 350 degrees F.

Finely chop the nuts in a food processor or coffee grinder. Transfer nuts to a bowl and mix in brown sugar, ground cinnamon, and cloves.

Brush a 13 by 9-inch baking pan with melted butter and set aside. Cut a piece of cardboard into a 13 by 9-inch rectangle. Unroll the phyllo dough and lay the sheets flat on a work surface. Set the cardboard template on the stack of phyllo and trim the excess so they fit the pan. Keep the pastry covered with a damp, not wet, towel as you work to prevent drying out.

To build the baklava, you will alternate 3 layers of dough with 2 layers of nuts. Start with a stable base of 8 sheets on the bottom, brushing each with melted butter. Spread 1/2 the nut mixture evenly over the stacked sheets. Cover with 4 sheets of phyllo, painting each with melted butter, then sprinkle again with remaining nut mixture. Top the last layer of nuts with 8 layers of phyllo as you did for the bottom. Drizzle any remaining butter over top.

If you have time, cover and refrigerate for 30 minutes so the butter will set and make the baklava easier to cut. Using a sharp knife, make 5 cuts across lengthwise, then cut diagonally to form diamonds. Baklava is more difficult to cut after it is cooked because the pastry becomes so flaky. Bake for about 40 minutes until golden and flaky. If the top browns too quickly during baking, tent with foil.

To make the syrup: combine the ingredients in a saucepan and bring to a boil. Reduce the heat and let simmer for 10 minutes until thickened. Remove the orange peel, cinnamon stick, and whole clove; set aside to cool.

Remove an end piece of the baklava and tilt the pan to allow the butter to collect in the corner. Spoon out the excess and discard. With the pan flat, pour the syrup evenly over the hot baklava. Allow to stand for several hours before serving.

Note: I've never had to drain out the butter, it's always just cooked into the baklava. This is the best recipe, people request that I make this often. You'll love it!. - Jennifer

Whole Grain Buttermilk Pancakes

2/3 cup whole wheat flour, unsifted
1/4 cup oat bran (or part flax meal and wheat germ)
1 tablespoon cornmeal
1 tablespoon brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 cup buttermilk
2 large eggs, separated
2 tablespoons corn oil
nonstick cooking spray

1. In a medium size bowl, combine the whole wheat flour, oat bran/flax/wheat germ, cornmeal, sugar, baking powder and baking soda, cinnamon and salt. In another bowl, combine the buttermilk, egg yolks and oil.
2. In a large bowl, beat the egg whites until stiff peaks form.
3. Stir in the buttermilk mixture into the flour mixture. Fold in the egg whites.
4. Lightly coat a skillet with cooking spray and set over moderate heat. When the skillet is hot, cook the pancakes 4 at a time, using 1/4 cup batter for each.
5. Cook for about 2 minutes on one side or until bubbles appear on the surface; turn, then cook 2 minutes or until golden brown on each side and cook through.

Green Chiles

(1 )Large Can of Whole Green Chiles
1/4 Cup Cider Vinegar
1/4 Cup Canola Oil
(1) Tablespoon Oregano
3 or 4 Garlic Cloves
1/2 Teaspoon Salt

Drain can of green chilies. Take out seeds and strings. Chop in 1/4 inch size. In bowl combine all of the ingredients. Serve with Saltine Crackers and Cheese.

Egg Custard

3 eggs
1/2 cup sugar
1 teaspoon vanilla
2 cups milk (scalded) - can be canned milk
1 pinch nutmeg
1 pat of butter (in pieces)

Beat together the eggs and sugar. Add the vanilla. Pour 2 cups scalded milk into egg mixture. Put in pan. Sprinkle nutmeg on top. Add pieces of butter. Bake in a water bath (put first pan in another pan with water to bake).

Note: this is the recipe card. I guess bake at 350 and until set. Not sure how long that is...good luck! - Jennifer

Nana's Quick Cake

My Quick Cake
1 (slight) cup sugar
2 eggs
1 teaspoon vanilla
1 cube butter (melted)
1 cup milk
flour mixture
- 1 3/4 cup flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- pinch of salt

Preheat oven to 350 degrees. Put stick of butter in pan in oven while preheating to melt the butter. Take it out before it burns and swirl around pan to coat.

Beat sugar and eggs 'til lemon color.

Add vanilla and mix.

Alternate adding milk and flour mixture until combined.

Bake at 350 degrees for 30 min.

Note: Above is mostly what is on the recipe card. I'm guessing the milk is whole (or whatever you have) and I'm guessing the pan is a 9 x 11" cake pan. It's probably a good idea to grease and flour the pan before adding the batter. - Jennifer

Chocolate Frosting
1/2 stick butter
2 squares Baker's unsweetened chocolate
1 cup powdered sugar
cream
1 teaspoon vanilla (optional)

Melt 1/2 stick of butter and add 2 squares of Bakers's unsweetened Chocolate.

Put 1 cup of powdered sugar in a bowl and pour over melted butter and chocolate.

Add more powder sugar and cream to make the right consistency.

Can add 1/2 to 1 teaspoon of vanilla if you want but you don't need to add the vanilla.

Note: Again, this is what Nana told me. I'm guessing the butter is unsalted since that's typical in baking and you can probably use milk instead of cream if you don't have it. - Jennifer

Welcome

Hello Smiths! My mom had the greatest idea for us to put our recipes online today. Now we will be able to run on a computer and get the green chili recipe (as if we hadn't memorized it already). This is open for us all to post and comment and be a great archive for the family. Enjoy!