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1 cup of butter 1 cup of sugar 1 cup of packed brown sugar 2 large eggs 2 tsp vanilla extract 1 tsp baking soda 2 tsp hot water 1/2 tsp salt 3 cups all purpose flour 2 cups semi-sweet chocolate clips 1 cup of chopped walnuts Make sure your butter is softened and eggs are room temperature. Pre-heat the oven to 350 degrees F. Beat butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Beat in eggs one at a time. Stir in vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate clips, and walnuts. Drop spoonfuls of dough two inches apart onto ungreased baking sheets. Bake in the pre-heated oven until edges are nicely browned, about 10 minutes. Cool on baking sheets briefly before removing to a wire rack to cool completely.

3/4 cup unsalted butter melted 1/2 a cup white sugar 1/2 a cup firmly packed brown sugar 3/4 tsp salt 2 tsp vanilla extract 2 cups all purpose flour 1/4 tsp baking powder Filling 3 large eggs at room temperature, divided 1 cup plus 2 tbsp white sugar 2 Tbsp of cornstarch 2 Tbsp freshly grated lemon zest 1 pinch of salt 3 Tbsp unsalted butter melted and cooled 1/2 freshly squeezed lemon juice Pre-heat oven to 350 F. Line a 9x9 inch square baking pan to hang on all sides. For the crust and crumbs, stir together melted butter, white sugar, brown sugar, salt, and vanilla until thoroughly combined. Add in flour and baking powder. Mix until mixture comes together in large clumps. Measure out a loosely packed 1 3/4 cup crumbs and press firmly and evenly into the bottom of prepared pan. Reserve remaining crumb mixture for the topping. Break an egg into a large bowl and whisks for a few seconds. Lightly brush a thin layer of egg over the crust. You will use any egg left in the filling. Place crust in freezer for ten to fifteen minutes while preparing filling. For the filling, to the egg you used as egg wash add the remaining 2 eggs, 1 cup plus 2 tbsp of sugar, cornstarch, lemon zest, and pinch of salt. Whisk until completely smooth and combined. Whisk in the tbsp of melted butter until incorporated. Pour in lemon juice and whisk until combined. Remove crust from freezer and pour the filling evenly over the top. Bake bars in the pre-heated oven for 25 minutes. Remove pan from oven and sprinkled reserved crumbs evenly on top breaking up any large crumbs as needed. return pan to the oven. Bake until crumbs just begin to turn golden 20 to 25 minutes more. Allow bars to cool completely about 30 minutes before cutting and serving.

2 cups all purpose flour 1/4 cup granulated sugar 1 tsp granulated sugar for dusting 1 tsp baking powder 1/4 tsp baking soda 1/4 fine salt 8 Tbsp unsalted butter 1 larger egg 1/2 cup sour cream 1/2 dried cranberries Pre-heat oven to 400 F and line baking sheet with parchment paper and set aside. In a medium bowl. Sift, combine, and whisk two cups all purpose flour, 1/4 cup sugar, baking powder, baking soda, and fine salt. Grate one stick refrigerated, unsalted butter into the flour on the large holes of the grater. Work in the butter with the fork until the mixture resembles coarse meal. Stir in half cup of dry cranberries. In a separate mixing bowl or liquid measuring cup, combine and whisk egg and sour cream until smooth. Add the liquid to the dry ingredients and stir with a fork until the dough starts to come together. Using your hands, continue by pressing the dough against the bowl into a ball. Do not overwork the dough. Transfer the dough to a lightly floured surface and pat into a 7-8 inch circle about 3/4 an inch thick. Sprinkle with 1 tsp granulated sugar and using a pastry scrapper, cut dough into 8 triangles. Carefully transfer scones to prepared baking sheet one to two inches apart. Bake for 13 to 15 minutes until golden. Transfer onto a cooling rack and serve warm and fresh cup of coffee or tea.

Cook, cool and slice into a baking dish 6 potatoes Season with Salt and pepper Sprinkle with 1/4 cup chopped celery 1 tablespoon chopped parsley Mix 2 tablespoons tarragon vinegar 2 tablespoons cider vinegar 1/4 cup olive oil or bacon fat 1 thick slice lemon Heat to the boiling point. Remove the lemon and pour the dressing over the potatoes. Cover and let stand in a 350 F oven until heated (about 10 minutes)

2 cups coke cola 2 cups ketchup 1/2 cup cider vinegar 1/2 of a large onion finely chopped 1 1/2 TB black pepper 1/4 cup brown sugar 3 tsp salt 3 TB chilli powder 2 TB minced garlic 2 TB Dijon mustard or 1 tsp dried mustard 2 TB butter Bring all ingredients to a boil. Reduce heat and simmer for one to two hours, stirring occasionally.

1 1/4 pounds runner beans or green beans (trimmed) 1/4 cup olive oil 1 to 2 garlic cloves, chopped 4 green onions, chopped salt and pepper to taste zest and 1 lemon 1/4 cup chopped dill juice of 1 to 2 lemons Add beans to boiling salted water. When beans come back to a boil, reduce heat and simmer until tender crisp, about 5 to 8 minutes. Drain. Add olive oil to skillet over medium heat. When oil is hot, add garlic and green onions and cook for 2 to 3 minutes. Add drained green beans. Season with salt and pepper. Cook until coated in mixture, about 2 to 3 minutes. Add lemon zest and dill. Toss to Combine. Add juice of lemon. Toss to combine. Taste and adjust seasoning, adding more lemon juice to taste.

4 Shanks 1 Tbsp olive oil 1 onion chopped 2 large carrots 7 cloves garlic, minced 5/8 bottle red wine 5/8 of a 28 ounce can of tomato with juice 10 oz can chicken broth 10 oz can beef broth 1 tbsp chopped rosemary 1 1/4 tsp fresh chopped thyme Brown lamb on all sides. Transfer to a plate. Add onions, carrot, garlic to pot. Sauté for 10 minutes. Stir in wine, tomatoes, and broths. Season with rosemary and thyme. Submerge shanks. Bring to boil on medium low heat. Cover and simmer for 2 hours. Remove from oven and simmer for 20 minutes longer. Put shanks on platter in a warm oven. Boil juices 15 minutes until thickened.

2 pounds of stewing meat (cut up) 2 Tbsp of cooking oil 3 cups boiling water 2 tsp of salt 1/4 tsp pepper 2 mediums onions (cut up) 3 cups of cut up potatoes 2 cups cut up carrot 1 cup frozen peas Combine meat and cooking oil in large heavy pot. Brown the meat. Pour water over top almost covering meat. Add salt and pepper. Cover. Bring to a boil. Allow to simmer for 1 1/2 hours until tender. Cut onions into fairly large pieces. Add to meat. Peel and cut potatoes. Add to pot. Peel carrots. Cut in pieces not quite as large as potatoes. Add, cover, bring to a boil again. Allow to simmer for 30 minutes until vegetables are tender. Stir in peas. Bring to a boil once more. Boil for 2-3 minutes. If stew appears too dry add more water. Remove from heat. Serves 6-8.

1 small cabbage 2 Tbsp butter or margarine 1 quarter cup chopped onion 12 ounces canned corned beef 3 Tbsp butter or margarine. 3 Tbsp all purpose flour 1 1/2 cups milk 1/2 tsp of salt 1/8 tsp of pepper 2 Tbsp of butter or margarine for topping 1 cup dry bread crumbs cut cabbage in half. Cut each half into three pieces. Remove core. Boil in salted water for 20 minutes. Drain. Put in the bottom of 1 1/2 quart casserole. Melt butter in frying pan. Add onion or corned beef. Sauté breaking up beef until onions are clear. Poor over cabbage. In medium sized sauce pan melt butter. Stir in flour. Add milk, salt, and pepper. Bring to a boil stirring. Pour over meat. In a small sauce pan melt butter. stir in crumbs to blend. Sprinkle over top. Bake uncovered in 350 F oven for 30 minutes.

2 cups all purpose flour 1 1/2 cup granulated sugar 1 Tbsp baking powder 1 tsp salt 1/2 cooking oil 7 egg yokes 1 cup mashed ripe banana 1 Tbsp lemon juice 1 Tbsp water 1 tsp vanilla 7 egg whites, room temperature 1/2 tsp cream of tartar Sift first four ingredients into bowl. Make a well in the center. Measure next 6 ingredients into well. Don't beat yet. Set aside. Beat egg whites until frothy. Add cream of tartar. Beat until very stiff. Using same beaters, beat yoke flour mixture until smooth. Gently and gradually fold into egg whites. Turn into 10 inch ungreased tube pan. Bake in 320 degree Fahrenheit oven for 60 to 65 minutes until an inserted wooden pick comes out clean. Invert pan until cake has cooled.

3 cups all purpose flour 2 Tbsp baking powder 1 tsp salt 12 ounces beer room temperature Measure flour, baking powder, and salt into bowl. Stir. Add beer. Mix and grease into 9x5 inch loaf pan. Bake in a 350 Fahrenheit oven 50 minutes. Freezes well, makes one loaf.

Ingredients 6 large potatoes, peeled and sliced 8 thick slices of bacon cut in half 10 pork sausages cut in half 3 large onions peeled and sliced 1 ounce chopped parsley salt, pepper, sugar to taste Directions Cook the sausage and bacon in boiling water for 20 minutes. Remove meat to a large casserole dish. Save the liquid. Make layer of meat, onions, potatoes, parsley, sugar, salt, and pepper. Add reserve meat stock to about 1/4 top of casserole. Cover and bake in a slow oven for about 60 minutes 250 F.