Raspberry Cream Sandwich Cookies

Ingredients

Makes 3 dozen
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 sticks (10 tablespoons) unsalted butter, softened
1 1/2 cups plus 2 teaspoons sugar
1 large egg
2 teaspoons pure vanilla extract
1 vanilla bean, halved lengthwise, seeds scraped and reserved
6 ounces (1 cup) fresh raspberries
7 1/2 ounces best-quality white chocolate, coarsely chopped
1/3 cup heavy cream

Directions
Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt; set aside.
Mix butter and 1 1/2 cups sugar with an electric mixer on medium-high speed until pale and fluffy, 2 to 3 minutes. Add egg, extract, and vanilla seeds; mix until smooth. Reduce speed to low. Gradually mix in flour mixture.

Scoop batter using a 1-inch ice cream scoop; space 2 inches apart on baking sheets lined with parchment paper.

Bake cookies 4 minutes. Remove from oven; gently tap baking sheets on counter to flatten cookies. Return to oven, switching positions of sheets; bake until cookies are just set, 4 to 6 minutes more. Let cool on parchment on wire racks.
Puree raspberries and remaining 2 teaspoons sugar in a food processor. Pour mixture through a fine sieve into a small bowl, pressing to extract juice; discard seeds. Set mixture aside.

Melt white chocolate in a heatproof bowl set over a pan of simmering water. Remove from heat; whisk in cream in a slow stream. Whisk in reserved raspberry mixture. Refrigerate 30 minutes.

Spread 1 heaping teaspoon raspberry cream on the undersides of half the cookies. Sandwich with remaining cookies. Cookies can be stored at room temperature in an airtight container up to 2 days.

Lemon-Parsley Fish Cakes

Ingredients

Serves 4
1 pound fresh cod fillet
2 tablespoons olive oil
1 large egg, lightly beaten
1/4 cup thinly sliced scallions
2 tablespoons mayonnaise
1 tablespoon fresh lemon juice
2 tablespoons Dijon mustard
6 tablespoons breadcrumbs
3 tablespoons chopped fresh parsley
3 hot sauce, such as Tabasco
Coarse salt and ground pepper
Directions

Preheat oven to 400 degrees. Place cod in a baking dish; rub with 1 tablespoon oil. Roast fish in oven until cooked through, 15 to 20 minutes. Let cool completely, then pat dry with paper towels. Flake with a fork.
In a large bowl, combine cod, egg, scallions, mayonnaise, lemon juice, mustard, breadcrumbs, parsley, hot sauce, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Mix gently until ingredients just hold together.
Form mixture into eight equal-size patties. Freeze on baking sheets until firm, then wrap each in plastic and store in resealable freezer bags, up to 1 month. Thaw before cooking.
To serve the cakes: Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Cook cakes until golden brown, about 2 minutes on each side. Serve hot.

Yam Fries

2 medium yams (about 14 ounces), peeled
FOR THE SEASONING
1/2 tablespoon packed dark-brown sugar
1 1/2 tablespoons extra-virgin olive oil
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground pepper

Preheat oven to 450 degrees. Arrange racks in upper and lower thirds of oven.
Cut each yam lengthwise into six spears. Place on baking sheet, and toss with brown sugar, 1 tablespoon oil, and 1/4 teaspoon each salt and pepper. Place on lower rack of oven, and roast 15 minutes. Remove from oven, and turn over each spear with a metal spatula. Return to lower rack of oven until well browned, about 15 minutes. Remove from oven, and keep warm until ready to serve.

Shepherd's Pie

Potato Topping
6 medium Yukon gold potatoes, scrubbed
Coarse salt and freshly cracked black pepper, to taste
1/4 cup half and galf cream (60 ml)
1 tbsp butter (15 ml)
Pinch freshly grated nutmeg
Salt and pepper

Meat Filling
1 tbsp butter (15 ml)
2 lb. ground beef (454 g)
2 small onions, finely chopped
2 cloves garlic, chopped
2 stalks celery, finely diced
2 carrots, finely diced
2 tsp fresh chopped thyme (10 ml)
1 tsp dried oregano (5 ml)
Pinch ground cloves
1 cup beef stock (250 ml)
1 tbsp Worcestershire sauce (15 ml)
1 tbsp Dijon mustard (15 ml)
Coarse salt and freshly cracked black pepper

DIRECTIONS:
Potato Topping
Preheat oven to 375 degrees F.
Put potatoes into a roasting pan and bake for about 50 minutes to 1 hour, until easily pierced with a fork. Remove from oven, peel and put into a large bowl. Mash potatoes and add butter, cream, nutmeg, and salt and pepper. Stir with wooden spoon until blended. Adjust seasoning.

Meat Filling
Put butter into a large deep skillet over medium heat. Add the onions and sauté until softened. Add garlic and continue to sauté for 3 minutes. Add meat, breaking it apart and stirring until it’s browned. Add the celery, carrots, thyme, oregano and cloves and season with salt and pepper. Continue to cook over high heat until carrots begin to soften. Pour red wine and stock into pan and then add the Worcestershire and Dijon. Bring to a boil and then reduce heat to low. Season the mixture with salt and pepper and simmer covered, until meat is tender and moisture is absorbed, about 20 minutes. Put meat mixture into a rectangular baking dish (about 7 ½-inches x 11 ½-inches and at least 3-inches deep). Spread the mashed potatoes over top and bake until top is golden and meat filling is bubbling, about 25 to 30 minutes.

Hummingbird Muffins

Ingredients

Makes 24 cupcakes
3 cups all-purpose flour, plus more for pan
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, melted and cooled
2 teaspoons pure vanilla extract
2 cups sugar
3 large eggs
2 cups mashed ripe banana (about 3 large)
1 can (8 ounces) crushed pineapple, drained
1 cup chopped walnuts or pecans
1 cup unsweetened desiccated coconut
Directions

Preheat oven to 350 degrees.with rack in center. Line cupcake pan with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat butter, vanilla, and sugar until combined, about 2 minutes. Add eggs one at a time, incorporating each before adding the next. Beat at medium speed until mixture is pale yellow and fluffy, about 3 minutes.

In a medium bowl, stir together banana, pineapple, walnuts, and coconut. Add to egg mixture, mixing until combined. Stir in flour mixture.

Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pans halfway through, until golden brown and a cake tester inserted in the center comes out clean, 25 to 28 minutes.

Transfer to a wire rack to cool completely. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with dried pineapple flowers, if desired. Serve at room temperature.

Oatmeal, Chocolate Chip, and Pecan Cookies

Oatmeal, Chocolate Chip and Pecan Cookies
By Katy Sparks with Andrea Strong

Makes about 3 dozen cookies

8 tablespoons unsalted butter, at room temperature
3/4 cup sugar
1 cup light brown sugar, firmly packed
1 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground clove
1 cup quick-cooking oats
2 cups chopped pecans
2 teaspoons freshly grated orange zest
12 ounces semisweet chocolate chips

Preheat oven to 350°F. Line a large cookie sheet with parchment or a Silpat (rubber nonstick baking mat). Using an electric mixer, beat the butter in a bowl until light and fluffy. Add both sugars, salt, and vanilla, and beat until well mixed, about 3 minutes. Stir in eggs, one at a time. Sift together the flour, baking soda, cinnamon, nutmeg, and clove in a separate bowl. Add half of the flour mixture to the butter with the mixer on low speed. Once the flour has been incorporated, add the second half. Stir in the oats, pecans, orange zest, and chocolate chips. Drop the dough, by the tablespoon, onto the cookie sheet and bake for 10-12 minutes or until golden. Remove from the oven and cool the cookies on a rack. Store at room temperature in a cookie jar or other airtight container.

Cola Cake

2 cups sugar
2 cups all-purpose flour
1 1/2 cups small marshmallows
1/2 cup butter or margarine
1/2 cup vegetable oil
3 tablespoons cocoa
1 cup Coca-Cola®
1 teaspoon baking soda
1/2 cup buttermilk
2 eggs
1 teaspoon vanilla extract

Preheat oven to 350 degrees. In a bowl, sift sugar and flour. Add marsh- mallows. In
saucepan, mix butter, oil, cocoa, and Coca-Cola. Bring to a boil and pour over dry
ingredients; blend well. Dissolve baking soda in buttermilk just before adding to
batter along with eggs and vanilla extract, mixing well. Pour into a well-greased 9-
by-13-inch pan and bake 35 to 45 minutes. Remove from oven and frost
immediately.