Heat oven to 350 F. Beat together margarine and sugar until creamy. Add banana, eggs and vanilla; beat well. Add combined oats, flour, baking soda and salt; mix well. Stir in chocolate pieces; mix well. Drop by 1/4 cupfuls onto ungreased cookie sheet about 3 inches apart. Sp

Heat oven to 350 degrees. Grease and flour square pan 9x9x2 inches. Prepare Streusel Topping (mix ingredients); reserve. Mix remaining ingredients; beat vigorously 30 seconds. Spread in pan; sprinkle with Streusel Topping. Bake until wooden pick inserted in center comes out

EQUIPMENT: Measuring cup, measuring spoons, cook s knife, cutting board, 3 stainless steel bowls (1 large), slotted spoon, whisk, rubber spatula, deep fryer or heavy guage 4 qt saucepan, candy/deep frying thermometer, 50 (1 1/2 tbsp) ice cream scoop, tongs, baking sheet, pa

EQUIPMENT: Measuring cup, measuring spoons, cook s knife, cutting board, 3 stainless steel bowls (1 large), slotted spoon, whisk, rubber spatula, deep fryer or heavy guage 4 qt saucepan, candy/deep frying thermometer, 50 (1 1/2 tbsp) ice cream scoop, tongs, baking sheet, pa

Prep time: 5 mins Cook time: 10 mins Difficulty: * Slice bananas and toss in lime juice. Divide evenly between 6 small serving bowls, spoon cold sauce over top and top with whipped cream. SAUCE Melt butter in small saucepan. Add sugar and condensed milk. Stir witho

Cream butter in a large mixing bowl at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition. Add banana; beat well. Combine flour, baking powder, soda and salt in a medium bowl. Add flour mixture to cream mixture alternately with yogu

Cream shortening and sugar. Add candied peel, citron, currants, crumbs, nutmeg, cinnamon, and egg. Mix thoroughly. Cut plain pastry in rounds 6 inches in diameter. Place 1 tablespoon of fruit mixture on 1/2 of each round. Moisten edges. Fold like a turnover. Press edges tog

This is the ultimate coconut dessert++an adaptation of the classic "Creme renversee", or "Flan au caramel". The technique used is distinctly French but the flavors are all Vietnamese. This custard is at its best when prepared a day in advance and ref

Cream together sugar, butter, and shortening; add eggs, one at a time. Mix well after each. Sift flour, baking powder, and salt; add alternately with milk and flour to first mixture. Add flavorings. Grease and flour pan. Place in cold over. Turn heat to 350F, and bake 1/2 ho

preheat oven to 350 deg. Grease 8 in square baking pan. Set aside. In a small saucepan over low heat, melt butter and carob powder, stirring until thoroughly mixed; remove from heat and cool slightly. In a small bowl, beat together honey and eggs; slowly add carob mixture, b

Cut 3 cups shortening into 6 cups all purpose flour* and 3 teaspoons salt until particles are size of small peas. Refrigerate in airtight container up to 1 month. Yield: 9 cups mix. *lf using self rising flour, omit salt. Recipe By :     p

CUT THE BUTTER into tablespoon size pieces. Put in a food processor and chop by pulsing the machine on and off about 6 times. Add the egg yolk, water and salt and process until the ingredients are mixed, about 5 seconds. The butter should still be in little pieces. Add the f

Calories per serving: 74 Fat grams per serving: Approx. Cook Time: :10 Preheat oven to 375F. Grease baking sheets with vegetable oil. Sift flour, baking soda and salt on waxed paper. Beat butter, sugar and egg in large bowl till fluffy, about 3 minutes. Beat in hot water an

Preheat oven to 350F. Spray and flour a 9x13" pan. Melt margarine and chocolate together in microwave. Cream sugar and eggs. Combine margarine chocolate with sugar eggs. Add vanilla and flour; add optional nuts and chips/bits of chocolate (up to 1 cup each). Bake for 30

Toast the almonds in a shallow pan in a preheated 350 degree oven for 12 to 15 minutes, until lightly colored, shaking the pan once or twice. You can tell when they are done by the strong smell of toasted almonds when you open the oven door. Set asid e to cool. Cut or

Preheat oven to 350F. Grease and flour two 9 in layer cake pans. Combine all cake ingredients together in large bowl. Blend well, then beat at medium mixer speed for 2 minutes. Turn into prepared pans. Bake for 30 minutes or until cake tests done. Do not underbake. cool in p

Melt 1/2 stick of butter in a heavy skillet. Add milk. Stirring constantly, bring to a boil. Low heat and cook until milk thickens. Add nuts and sugar. Stir. Cook for 10 mins. Turn off heat. Pour mixture on to a flat dish and spread evenly with the back of a sp

Wash the barley. Place it in a large kettle with the water, and bring to a boil. Lower heat, cover and simmer for 1 hour, or until the water is absorbed. Whle the barley is cooking, prepare the vegetables: chop the onion and slice the carrots and parsnips, and steam the

Preheat Oven to 275 Degrees F. Melt Chocolate in milk. Pour over Butter. Add Sugar, Stir. Add next 6 ingredients, mix with beater until smooth. Pour into well greased Tube Pan. Bake 1 to 1 1/4 hours (test with toothpick). Let cool. Can be topped with Confectioners

Heat oven to 325F. Line several baking sheets with aluminum foil. In a food processor, process the almonds and 1 cup powdered sugar until the almonds are powder fine but not oily; stop the processor and scrape down the sides several times. Add the cocoa powder, cinnamon

Heat oven to 325F. Line several baking sheets with aluminum foil. In a food processor, process the almonds and 1 cup powdered sugar until the almonds are powder fine but not oily; stop the processor and scrape down the sides several times. Add the cocoa powder, cinnamon

Sift flour, sugar, and baking powder together. Cut in butter and shortening with a pastry blender or two knives. You can also use your food processor for this step. Store mix in a covered container in the refrigerator and use within the month. Note: Store mix i

Mix the graham crackers and sugar, then add butter and mix with a fork until completely moistened. Press mixture into the bottom and up 1/3rd of the side of a 9 inch springform pan. Refrigerate for 1 hour. Variations: Use ginger snaps instead of graham crackers for a spicie

Here s where it gets fun. The more cream cheese you use, the denser the cheesecake will be (but not dry!) The more eggs you use, the fluffier it will be. There s a delicate balance here 1 lb cheese and 3 eggs will give you a fluffy cheesecake, but if you use 2 lbs cheese,

Let cream cheese sit out until it s room temperature, nice and soft. Beat the cream cheese and sugar together until fluffy. Add eggs one at a time (break them into a separate cup one teensy bit of shell will ruin everything!) and beat just until mixed. Add remaining ingred

Combine thoroughly flour, sugar, cocoa, baking powder, and salt in a large bowl. An electric mixer on slow speed can be used for mixing. ) Add butter OR solid margarine; cut in with a pastry blender or with hands until mixture resembles coarse cornmeal. Store in an airtight

Melt chocolate in a double boiler. Stir in butter, then boiling water, then sugar and salt. Cook stirring occasionally, for 15 minutes. Remove from heat and stir in vanilla. The sauce is best when served warm. Either serve immediately or reheat in double boiler for 10 m

Combine the first 4 ingredients, stirring with a wire whisk until sugar dissolves and mixture is smooth. Carefully pour the egg mixture evenly into 5 (5x1) round baking dishes or custard cups. Place in a roasting pan large enough to accomodate the dishes and add 1/2 inch of

Preheat oven to 325 F. Combine cream, half the sugar and vanilla in a heavy saucepan and scald (bring just to a boil). Remove from heat. If using a vanilla bean, cover and let infuse for 10 minutes, then remove bean. Meanwhile, wisk the egg yolks with the rest of the sugar u

Combine the first 4 ingredients, stirring with a wire whisk until sugar dissolves and mixture is smooth. Carefully pour the egg mixture evenly into 5 (5x1) round baking dishes or custard cups. Place in a roasting pan large enough to accomodate the dishes and add 1/2 inch of

Blend cornstarch and cold water in saucepan. Add boiling water. Cook, stirring until clear and thickened. Let stand until cold. With electric beater on high speed, beat egg whites until foamy. Add cream of tartar. Continue to beat until they start to turn white. Gradually, a

Beat the egg whites in a large mixing bowl with electric mixer at high speed for 5 minutes or until stiff, but not dry. Sprinkle 1/4 cup sugar over the whites and beat for 3 minutes longer. Sprinkle the remaining sugar 1 tablespoon at a time, over the white mixture and fold

Heat oven to 325 deg f. Lightly grease a 9 x 5 x 3 bread pan. Beat margarine until a bowl until smooth, about 30 seconds. With mixer on low speed, gradually add sugar. Increase speed to high and beat until light and fluffy. With mixer on still on high, add eggs, one at a tim

1. Measure flour and place in a large bowl. Cut cold shortening into 1" cubes and add to flour. Using a pastry blender or 2 knives, cut shortening into flour until it is the consistency of coarse meal. Make a well in centre. 2. Place egg and vinegar in a measuring

Preheat oven to 325 F. Position rack in center of oven. Butter 9" springform pan. Wrap outside of pan with double layer of heavy duty foil. Press crust firmly into bottom and 1" up sides of pan; refrigerate until needed or bake and cool. With mixer at high speed be

In a large bowl, combine all ingredients. Stir with a wire whisk until blended. Divide mixture evenly into six 2 1/2 cup containers with tight fitting lids, about 2 1/4 cups each. Seal containers. Label with date and contents. Store in a cool dry place. Use within 10 to 12 w

1. Combine cake flour, baking powder, and salt, stir well and set aside. 2. Beat 3 egg yolks in a large mixing bowl at high speed of an electric mixer for 1 minute. Gradually add 3/4 cup sugar, beating constantly until egg yolks are thick and pale, about 5 minutes. Ad

Put first 3 ingredients in electric blender and blend until well mixed. Add softened butter a little at a time to blend. Then blend in the firm butter a little at a time until creamy and thick. Variations: BEFORE ADDING BUTTER add 1 square melted and cooled unsweetened

Grease and flour a 10" round pan. Preheat oven to 375 F. Place all ingredients in bowl of electric mixer. Mix on low speed until thoroughly combined, scraping bowl frequently. Increase speed to medium and beat for four minutes. Pour into pan; smooth top of batter. Bake

CIBO Cheese is a goat cheese mixed with cream and other flavorings. I bought it at an upscale grocery store, in the deli section. Make the crust: Lightly grease a 9 inch springform pan. Process flour, salt and butter just until combined and crumbly in texture. Add