Oatmeal Cranberry Cookies

Makes 3 dozen

• 2 cups all-purpose flour
• 1/2 teaspoon table salt
• 1/2 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 tablespoon pure vanilla extract
• 3 tablespoons milk
• 2 large eggs
• 1/2 pound (2 sticks) unsalted butter, room temperature
• 1 cup packed light-brown sugar
• 1/2 cup granulated sugar
• 3 cups old-fashioned oats
• 1 cup dried cranberries

Directions

1. In a medium bowl, whisk together flour, salt, cinnamon, baking powder, and baking soda. Set aside. In a small bowl, whisk together the vanilla, milk, and eggs. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars, and beat on medium speed until light and fluffy. Reduce speed to low, gradually add milk mixture, and beat well. Add the flour mixture, and beat until just combined. Remove bowl from the electric mixer, and stir in the oats and cranberries. Place dough in the refrigerator until firm, at least 2 hours or overnight.
2. Preheat oven to 350 degrees. Line several baking sheets with parchment paper, and set aside. Shape 2 tablespoons of dough into a ball; place on one of the prepared sheets. Repeat with the remaining dough, placing 3 inches apart. Press with the bottom of a glass to flatten dough into 2-inch-diameter rounds.
3. Bake until golden but still soft in center, 16 to 18 minutes, rotating halfway through. Remove from oven; transfer with parchment to a wire rack to cool. Store in an airtight container at room temperature for up to 1 week.

Martha's perfect pizza

Makes two round pizzas, 12 to 14 inches in diameter

• 1 cup warm water (100 degrees to 110 degrees)
• 1/4 teaspoon sugar
• 1 package active dry yeast
• 2 3/4 cups to 3 1/4 cups all-purpose flour, plus more for dusting
• 1 teaspoon salt
• Coarse-grain cornmeal, for dusting
• 3 1/2 teaspoons olive oil, plus more for bowl
• Pizza Sauce
• 12 ounces fresh mozzarella cheese, thinly sliced

Directions

1. Heat the oven to 500 degrees, with a 16-inch diameter pizza stone placed on lowest shelf position, for at least 30 minutes.
2. Pour warm water into a small bowl. Add sugar, and sprinkle in yeast. Using a fork, stir the mixture until yeast is dissolved and water has turned a tan color. Let yeast stand until foamy, about 10 minutes. In a food processor, use blade to combine the 2 3/4 cups flour and salt, and pulse three to four times. Add yeast mixture and 1 1/2 tablespoons olive oil. Pulse until the dough comes together, adding more flour as needed until dough is smooth, not tacky, when squeezed. Transfer to clean surface; knead four or five turns into a ball.
3. Brush the inside of a medium bowl with olive oil, and place the dough in the bowl, smooth side up. Cover tightly with plastic wrap, and place in a warm spot until doubled in size, about 40 minutes. Remove plastic wrap, and press your fist into the center of the dough to punch it down. Fold the dough back onto itself four or five times. Turn dough over, folded-side down, cover with plastic wrap, and return to the warm spot to rise again until the dough has doubled in size, about 30 minutes.
4. Punch down the dough, and transfer to a clean surface. Using a bench scraper or a sharp knife, divide the dough in half, and knead each half four or five turns into a ball. Place one of the dough balls back in the oiled bowl, and cover with plastic wrap. Lightly flour a clean surface, place the remaining dough ball on top, pat into a flattened circle, cover lightly with plastic wrap, and let rest 5 minutes. Using your fingers, begin to flatten and push the dough evenly out from the center until it measures about 7 to 8 inches in diameter. Do not press the dough all the way to the edges. Leave a slightly raised border, about a half-inch wide, around entire circumference of pizza dough.
5. Sprinkle cornmeal all over the surface of a pizza peel, and set aside. Lift the dough off the surface, and center it on top of your fists. Hold your fists about 1 to 2 inches apart. Begin to rotate and stretch the dough, moving your fists until they are 6 to 8 inches apart and the dough is several inches larger. Then place your fists under the inside of the outer edge, and continue to stretch the dough a little at a time until it reaches about 12 inches in diameter. The dough will drape down over your forearms. At this stage, it is important to keep your fists along the inside of the outer edge and watch that the dough does not get too thin or tear in the center. At the same time, make sure to maintain the slightly raised border on the edges. The dough is surprisingly resilient and will not tear if this step is done carefully and slowly.
6. Arrange the pizza dough into a circle on top of the cornmeal-dusted peel. Leaving the raised edge uncovered, pour 9 tablespoons of the pizza sauce onto the dough. Using the back of a tablespoon, evenly spread the sauce leaving a half-inch border of dough uncovered. Arrange half of the mozzarella slices on top of the sauce.
7. Lift the pizza peel and, using a slight jerking motion, slide the pizza about one inch back and forth on the peel to loosen it. Slightly tilt the peel, and place the front tip of peel on the back side of the stone. Slide the pizza off the peel, centering it on the stone. Bake until the crust is golden brown and crisp on the edges and the bottom, 10 to 12 minutes, turning the pizza halfway through baking. While first pizza is baking, shape and assemble a second pizza using remaining dough. Using tongs, lift the edge of the first pizza, and slide the peel all the way under to remove it from the oven. Using a pizza wheel, slice the pizza into eight pieces, and serve immediately.

Grilled Chicken Paillard

Ingredients

• Zest and juice of 2 limes
• 1 teaspoon chili powder
• 1/4 teaspoon crushed red-pepper flakes
• 4 boneless chicken breasts, pounded to 1/4-inch thickness
• Salt and freshly ground pepper
• 2 cloves garlic, crushed

Directions

1. Make the marinade: In a small bowl, combine garlic, zest, juice, chili powder, and red-pepper flakes.
2. Place the chicken in a large resealable plastic bag, and add the marinade. Seal the bag, and toss to coat the chicken. Transfer bag to refrigerator, and chill 10 to 15 minutes, or up to 24 hours.
3. Heat grill; when very hot, remove chicken from bag, and carefully place on hot grill. Cook about 5 minutes; discard bag and excess marinade. Turn chicken over, and continue cooking 4 to 5 minutes more. Season with salt and pepper.

Strawberry Rhubarb Muffins

BATTER
2 3/4 cups	ROBIN HOOD® All Purpose Flour	675 mL
1 1/4 cups	brown sugar, packed	300 mL
1 1/4 tsp	baking soda	6 mL
1/2 tsp	salt	2 mL
1/2 cup	margarine, melted	125 mL
1	egg	1
1 cup	buttermilk	250 mL
1 1/4 cups	rhubarb, chopped	300 mL
3/4 cup	strawberries, chopped	175 mL
TOPPING
1/2 cup	brown sugar, packed	125 mL
1/2 tsp	cinnamon	2 mL

Preparation

COMBINE first 4 dry ingredients. Combine remaining ingredients for batter in large mixing bowl. Add dry ingredients. Mix thoroughly until dry ingredients are moistened.

Spoon into 18 muffin cups sprayed with a non-stick spray.

COMBINE topping ingredients. Sprinkle evenly on muffins.

BAKE at 350°F (180°C) for 25-30 minutes, or until tops are firm to touch.

Roasted Barley Pilaf

Serves 4

• 1 tablespoon olive oil
• 1 cup pearl barley, rinsed
• 2 shallots, minced
• 1/4 pound white or wild mushrooms, sliced
• 2 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat, or water
• 3/4 teaspoon salt
• Freshly ground black pepper

Directions

1. In a heavy medium saucepan, heat oil over medium heat. Add barley and cook, stirring frequently, for 10 minutes. The barley should start to brown and give off an aroma.
2. Add shallots, and cook for 2 minutes. Add mushrooms, and cook until wilted, 2 to 3 minutes. Add stock and salt. Bring to a boil; then turn down heat to a bare simmer. Cover, and cook for 45 minutes, or until liquid is absorbed.
3. Stir well, season with pepper and more salt, if needed, and serve immediately.

Citrus Marinated Pork Chops

Serves 4

• Juice of 2 limes
• Juice of 2 oranges
• 1 1/2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 2-3 garlic cloves, crushed
• 2-3 sprigs fresh thyme, or 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1 teaspoon cracked black pepper
• 4 center-cut pork chops, 1 inch thick
• 1 tablespoon plus 1 teaspoon olive oil
• 1 tablespoon unsalted butter

Directions

1. In a large, nonreactive bowl, combine all ingredients except the 1 teaspoon olive oil, pork chops, and butter; mix well. Add chops, and spoon marinade over them to coat. Marinate for at least 30 minutes.
2. Heat a heavy skillet over medium heat for 2 minutes. Remove chops from marinade, reserving marinade. Brush pan with the teaspoon of oil; cook chops for 5 minutes on each side. Add marinade, lower heat, and cook, covered, for 7 minutes, turning chops once.
3. Remove chops from pan, and set aside. Turn up heat to medium high; reduce liquid until thick. Remove from heat, stir in butter, and strain. Pour sauce over chops; serve immediately.

Mexican Hot-Chocolate Cookies

Makes 32

• 2 1/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon coarse salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 3/4 cups sugar
• 2 large eggs
• 2 teaspoons cinnamon
• 1/2 teaspoon chile powder (optional)

Directions

1. Preheat oven to 400 degrees, with racks in upper and lower thirds. In a medium bowl, sift together flour, cocoa powder, cream of tartar, baking soda, and salt. In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar on medium speed until light and fluffy, about 2 minutes. Scrape down side of bowl. Add eggs and beat to combine. With mixer on low, gradually add flour mixture and beat until combined.
2. In a small bowl, combine remaining 1/4 cup sugar, cinnamon, and chile powder (if using). Using heaping tablespoons, form balls of dough and roll in cinnamon-sugar mixture. Place, about 3 inches apart, on two parchment-lined baking sheets. Bake until cookies are set in center and begin to crack, about 10 minutes, rotating sheets halfway through. Let cookies cool on sheets on wire racks 5 minutes, then transfer cookies to racks to cool completely. (Store in an airtight container, up to 1 week.)