Easy Vegetable Pasta Casserole

You will need:250 grams Penne pasta or lasagna noodles, cooked as directed on the package2 cups steamed spinach, chopped1 can of creamed cornMozzarella cheese, grated or slicedOlive oil1 piece white onion, peeled and finely chopped1 can stewed tomatoes, diced1 can mushrooms1 cup tomato sauceSalt & pepper to taste

Procedure:1. Cook the pasta noodles as directed on the package.2. As the pasta is cooking, prepare the tomato sauce: saute the onions in olive oil until transparent. reduce heat and add salt, stewed tomatoes, mushrooms and tomato sauce. Simmer and let some of the liquid evaporate.3. Lay a layer of pasta noodles or lasagna on a baking dish. Spread a layer of sauce over it. Follow it with a layer of creamed corn, and then spinach. Top it with a layer of grated mozzarella. Add another layer of pasta and repeat the filling.4. Top everything with a final layer of pasta noodles and grated cheese.5. Cover the baking dish with foil and bake at 350 degrees fahrenheit for 15-20 minutes.

Potato and Raisin Scones

Care for a filling, healthy snack?

I've always loved scones but I didn't know until recently that you can make them without buttermilk or eggs. I found this recipe in Geraldine Hartman's 'Not Just for Vegetarians '. It's quite easy to make and it tastes really good. The presence of potatoes make it extra-filling so you can have it for breakfast and it will last you through all your morning errands.

Potato and Raisin SconesSource: Geraldine Hartman's 'Not Just for Vegetarians', adapted for the turbo oven

You will need:1-1/2 cups of flour (preferably unbleached)1 tbsp baking powder1/2 tsp salt (you can use the low-sodium variety)3 tbsps sugar (sometimes I use muscovado sugar)3/4 c mashed potatoes (that's equal to about one medium baking potato)1/3 c chilled butter1 c raisins (or any dried fruit, really)a few tablespoonfulls of milk

Procedure:1. Sift all the dry ingredients together2. Cut in the chilled butter. (I don't have the proper baking equipment for "cutting it in" so what I do is I slice the butter into little bits then I crumble them into the flour mixture with my hands. It works just as well).3. When the mixture is all crumbly, stir in the mashed potato and raisins.4. Add a few tablespoons of milk, just enough so that the dough holds together.5. Form it into a ball. You can add flour to keep it from sticking to the surface of your working area.6. Let the ball rest for 10 minutes and cover it with a dampened tea towel.7. Knead it a little more after resting then transfer it onto a lightly-greased baking sheet (I use Crisco low-cholesterol non-stick baking spray)8. Flatten the dough until it's about an inch thick. You can keep it's round shape then slide a pizza cutter over it, not cutting through, to form eight slices... or you can use a cookie cutter to make proper scones the English way.9. Place in the turbo oven and bake it for 20-25 minutes in 180 degrees celsius (375 degrees fahrenheit).

These scones are best eaten with tea and clotted cream, of course.

Red Velvet Cupcakes with Cream Cheese Frosting

A grand finale to any meal.

There is something very dramatic about red velvet cupcakes. Perhaps it has to do with the velvety cream cheese frosting, or maybe -- obviously -- its deep red color. The base of the red velvet cupcake recipe I follow is of a butter cake, dyed a rich red and infused with cocoa for a touch of chocolate flavor. It's always a hit at dessert time, especially when kids are around.

NOTE: Because it's not as large as regular ovens, a turbo oven can only contain a 6-piece cupcake pan so you will have to stand guard and wait for each batch to cook -- not a problem since you can multi-task and fill up other pans while you wait. You'll also have to decrease the baking time for each succeeding batch as the oven grows hotter the longer it's in use. Just remember to look through the glass and see if the cakes are already done.

Red Velvet Cupcakes with Cream Cheese FrostingSource: Paula Deen's recipe, adapted for the turbo oven

You will need:2 1/2 cups all-purpose flour1 1/2 cups sugar1 teaspoon baking soda1 teaspoon salt1 teaspoon cocoa powder1 1/2 cups vegetable oil1 cup buttermilk, room temperature (sometimes I use plain yogurt for a nice, moist crumb)2 large eggs, room temperature2 tablespoons red food coloring1 teaspoon white distilled vinegar1 teaspoon vanilla extract

For the Cream Cheese Frosting:1 pound cream cheese, softened2 sticks butter, softened1 teaspoon vanilla extract4 cups sifted confectioners' sugarChopped pecans and fresh raspberries or strawberries, for garnish (optional)

Procedure:1. Line 2 (12-cup) muffin pans with cupcake papers.2. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.3. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

4. Divide the batter evenly among the cupcake tins about 2/3 filled.5. Set the turbo oven's timer for 10 to 12 minutes at 350 degrees fahrenheit (175 degrees celsius).6. Place the baking pan inside the oven and bake, turning the pan once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting. Repeat with other pans.

For the Cream Cheese Frosting:1. In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.2. Garnish with chopped pecans and a fresh raspberry or strawberry.

Lasagna Recipe

Lasagna ingredients consists of the following:1/4 k. ground beef1/4 k. ground pork8 pcs. lasagna noodles6 cups water2 tbsps. butter or oil1 clove onion, chopped1 clove garlic, chopped1 cup grated cheese1 can tomato paste3/4 cup water1/4 tsp. oreganosaltpepper

How to prepare a Lasagna:1. Bring 6 cups of water to boil with butter or oil. Sprinkle a pinch of salt. Add the lasagna noodles and boil for 20 minutes. Set aside.2. Heat cooking oil or butter in a saucepan. Saute garlic and onions. Add ground beef and ground pork. Stir in tomato paste, water, salt, pepper and oregano and simmer for 20 minutes. Set aside.3. In an ovenproof glass (2 inches deep), arrange alternately layers of lasagna noodles, sauce and cheese. Repeat layers until lasagna is all used. Sprinkle with grated cheese.4. Bake in TURBO BROILER for 20-25 minutes at 350F.

Chicken, Green Beans + Potatoes« Reply #10 on Jul 25, 2002, 8:04am »

Turbo/Quick Cooker - Chicken, Green Beans + Potatoes

4 boneless, skinless chicken breasts1 c. bread crumbs1 tsp. garlic powder1/4 tsp. celery saltpinch parsley flakessalt + pepper to taste1/4 c. grated parmesan cheese1 beaten egg 2 tbsp. milkwater1 14 1/2 oz. can cut green beans, drained1 tbsp. butter2 14 1/2 oz. cans whole peeled potatoespaprika

Combine the bread crumbs, garlic powder, celery salt, parsley flakes, salt, pepper and grated cheese in a large ziplock type bag. Mix the egg and milk together.Dip one piece of chicken in the egg mixture. Place chicken in the ziplock crumbs bag and cover with the crumb mixture on both sides. Dip chicken in egg mix again, and again recoat with the breadcrumb mixture. Repeat with other pieces of chicken.Place the breaded chicken in cooker base with 2 tbsp. of water sprinkled around, but NOT On, the chicken. Cover,use high heat, valve closed for 2 minutes. Flip chicken, sprinkle another 2 tbsp. of water and cook for another 2 minutes, high heat, valve closed. Place green beans in glass or heavy plastic bowl on rack.Dot with butter.Add potatoes to rack, sprinkle with a little paprika, and place rack into base.Add a bit more water, about 1/2 c., reduce to medium/high heat, cover and cook for about 6 minutes. Uncover, remove rack, flip chicken, add another 1/2 c. more water, replace rack, cover and cook for 6 more minutes.

Check for doneness and cook accordingly. Makes 4 servings.

Lemon Chicken + Pasta« Reply #11 on Jul 25, 2002, 8:06am »

Turbo/Quick Cooker - Lemon Chicken + Pasta

2 boneless, skinless chicken breasts 1 10 3/4oz. can cream of chicken soup, undiluted 1 tsp. salt2 chicken bouillon cubes2 c. rotini pasta1/4 c. lemon juice2 c. baby carrots 2 c. peas 1/8 tsp. ground black pepperwater

Place chicken breasts in base with 1/4 cup water. Cover, cook on med/high heat, valve open, for 4 minutes. Remove cover, flip chicken, add 1/4 c. more water, if needed, cover and cook another 4 minutes..Remove chicken to a plate and let cool off. Clean out base if needed. Mix the can of soup with enough water to make 3 cups of liquid. Pour into the base with salt, bouillon, pasta and lemon juice. Cut up cooled chicken into small pieces and add to base. Stir. Cover, cook on med/high heat, valve open, for 8 minutes.Remove cover, stir, add carrots, peas, pepper and 1/2 cup of water. Cover, cook with valve closed, for 6 minutes.Makes 4 servings.*Broccoli and cauliflower work well in this dish also.

Simple Muffins« Reply #14 on Jul 25, 2002, 8:12am »

Turbo/Quick Cooker - Simple Muffins

1 regular sized box white or yellow cake mix 1/2 c. lemon lime soda water

Measure out 1/3 of the cake mix. That is allyou will need. (1 c. plus 2 tbsp. of the mix) andplace into a bowl. Seal and refrigerate the restfor another time.Add the egg from the mix instructions and 1/2 c. of the soda in place of the oil, to the cake mix. Whisk together until all is blended.Spray the 6 cup muffin pan with the cooking spray.Fill the muffin cups with the batter.Pour 1 1/2 c. water in the base bottomSet rack in base and set muffin pan on top of rack.Cover, valve open, medium/high heat and cook for 10 minutes.Makes 6.Make sure and watch the water level.

Banana Cake« Reply #18 on Jul 25, 2002, 8:19am »

Turbo/Quick Cooker - Banana Cake

1 1/2 c. white granulated sugar2 eggs1 tbsp. vanilla2 large mashed ripe bananas2 c. cake flour1 tsp. baking soda1/2 tsp. salt1/2 c. sour cream or yogurt1/2 c. chopped nuts, optionalwater

Cream sugar, eggs, vanilla and bananas together in a medium bowl. Set aside.In a larger bowl, sift together flour, baking soda andsalt. Set aside.Spray the spring form pan with non stick cooking spray, or grease and flour it.Blend creamed and dry ingredients together. Graduallyadd sour cream and stir until just well blended.Pour into pan and top with nuts, if desired.Cook as follows: 1 1/2 cups water, high heat, valve open, 10 minutes1 1/2 cups water, medium high heat, valve closed, 10 minutes1 1/2 cups water, maximum heat, valve open, 10 minutesTest and adjust cooking time as necessary. When done, separate the sides of the pan from the bottom of the pan and let stand for a few minutes before serving.

Tomato Stuffed Chicken Dinner« Reply #20 on Jul 25, 2002, 8:22am »

Turbo/Quick Cooker - Tomato Stuffed Chicken Dinner

4 sun dried tomatoes, packed in oil or dried ...(if using oil packed tomatoes, drain and finely chop. ...If using dried tomatoes, pour just enough boiling water to cover tomatoes. Let stand 5 minutes. Drain and finely chop.)1 tsp. white sugar1 minced garlic clove 1 tsp. grated lemon zest 1 tbsp. + 1 tsp. unsalted butter 3/4 tsp. dried parsley or 2 tbsp. fresh minced 1/8 tsp. salt 1/8 tsp. ground black pepper4 - 6 boneless skinless chicken breasts, soaked overnight in milk low sodium chicken broth4 scrubbed potatoes1 16oz. can corn, drained

Place 2 tbsp. chopped tomatoes, half the sugar, half the garlic, and half the lemon zest in a small bowl. Add the butter, parsley, pepper and salt. Mix thoroughly and set aside. Combine the remaining tomatoes, sugar, garlic and zest in another bowl and mix thoroughly. Drain the milk off the chicken breasts.Use a sharp knife, and cut horizontally through the center of each breast to form a pocket. Be sure not to cut all the way through. Divide the tomato and lemon zest mixture into equal portions and stuff into the pockets of the breasts. Spread the tomato and butter mixture over the breasts.Place the stuffed chicken breasts in the bottom of the cooker and add 1/2 c. water around, not on the breasts.Place the rack into the base and set the potatoes on.Cover, valve closed, and cook on high heat for 4 minutes.Remove cover, turn breasts over, add another 1/2 c. water, cover, valve closed, high heat, and cook another 4 minutes.Remove cover, add 1/2 c. of the chicken broth.Replace cover, valve closed, medium heat, and cook for 10 minutes.Remove cover, add another 1/2 c. of chicken broth. Move the potatoes to one side, place the corn in a dish and then on the other side of the rack.Replace cover, valve closed and continue to cook for another 10 minutes.Remove cover, check to make sure the chicken juices are running clear. If not, add more broth, cover and cook in 4 minutes intervals, checking the juices each time.Serve with a baked potato and another vegetable or a pasta side dish. Makes 4 - 6 servings.

Chocolate chunk cookies

Ingredients

250 g. of butter, softened to room temperature2 c. of all-purpose flour1 tsp. of baking soda1 tsp. of salt1 c. of white sugar1/2 c. of loosely packed dark brown sugar3 egg whites1 tsp. of vanilla extract375 g. of dark chocolate, cut into half-inch cubes

Instructions

1. Preheat the oven to 375F.

In a bowl, stir together the flour, baking soda and salt.

In a large mixing bowl, beat the butter and sugars until light and fluffy, about a minute with an electric mixer on medium speed. Add the egg whites and vanilla. Continue mixing until smooth.

Add the flour in two or three batches, mixing after each addition and scraping the sides of the bowl.

Stir in the chocolate by hand.

Drop by heaping tablespoonfuls on a cookie sheet (or two cookie sheets) lined with baking paper. Keep the cookie dough at least an inch and a half apart to allow them to spread.

Bake in a 375F oven for 18 minutes.

Take the cookie sheets out of the oven. Leave the cookies on the sheets for about five minutes to firm up then lift gently and transfer to a rack. Cool completely.

These cookies are fabulous warm or at room temperature. They are great by themselves or, chopped up, stirred with ice cream. I used four cookies for my chocolate chunk cookie ice cream which I’ll be posting later.

Chocolate chip and walnut cookies

December 26, 2010 By Connie 14 Comments

I made liver paté earlier and I wondered what could go into the oven after it. No preheating in between and that saves time and power.

Not too thin, not too thick, lightly crisp and mildly chewy — that about sums up what these chocolate chip and walnut cookies are like. A result of an experiment with the best basic butter cookie recipe I can muster and I think I’m getting there.

I have a weakness for walnuts — I used the last of the walnuts in my pantry — but you may substitute just about any nuts that you prefer.

Ingredients

1/2 c. of butter at room temperature3/4 c. of sugar1 large egg3/4 c. plus 2 tbsp. of all-purpose flour1/2 tsp. of baking powder1/2 tsp. of salt1/2 tsp. of vanilla essence1/2 c. of chocolate morsels1/2 c. of chopped walnuts

Instructions

1. Roast the walnuts in an oil free frying pan for a couple of minutes, tossing often. Do not allow to darken. Cool.

Preheat the oven to 350F.

Whisk together the flour, baking powder and salt.

In a large mixing bowl, beat the butter and sugar until light and fluffy. Add the egg and vanilla essence. Beat until smooth.

Add the flour mixture. Mix until smooth.

Fold in the chocolate morsels and cooled chopped nuts. The cookie dough will be soft but not runny.

Drop by teaspoonfuls onto an ungreased cookie sheet keeping the mounds at least two inches apart. I used two cookie sheets.

Bake for 15 to 18 minutes or until the edges are lightly browned.

Cool the cookies in the pan for a couple of minutes to firm them up a bit as they are still soft when they come out of the oven. Using a spatula, carefully lift them and transfer to a wire rack to cool completely. The cookies turn crisp after cooling.

Cooking time (duration): 40 minutes

Number of servings (yield): 18 cookies, about 2-1/2 inches in diameter

Chocolate fudge brownies

December 18, 2010 By Connie 89 Comments

The old chocolate fudge brownies recipe published on November 6, 2008 was loved by many but I have discovered an even better recipe so I am relegating the old one to page two of this post. This new recipe, based on Martha Stewart’s in her Baking Handbook, is fudgy and slightly chewy too, characteristics which, for me, make a brownie perfect. The brownies are great just plain but you can top them with chopped nuts to make them more festive and special, and good enough for gift-giving. If you’re not a fan of nuts, you can drizzle melted white chocolate over the brownies or sprinkle them with powdered sugar.

Ingredients

500 g. of dark chocolate, cut into small pieces250 g. of butter, cut into small pieces, plus 1 tbsp. for greasing the pan3 c. of sugar1 tsp. of salt4 large eggs1 tbsp. of vanilla extract1-1/2 c. of all-purpose flour1/4 c. of chopped pecans1/4 c. of chopped walnuts

Instructions

1. Preheat the oven to 350F.

Lightly butter the bottom and sides of a 13″ x 9″ x 2″ pan. Line with baking paper, leaving a two-inch overhang. Butter the baking paper.

Place the chocolate and butter in a large glass mixing bowl. Heat in the microwave, at MEDIUM heat, for three to four minutes or until softened. Alternatively, use a double boiler and melt over hot water. Beat the chocolate and butter until smooth. Cool.

Add the eggs, one at a time, mixing after each addition.

Add the sugar and salt. Mix. Stir in the vanilla extract.

Add the flour. Mix until smooth. Pour into the prepared pan.

Sprinkle the chopped nuts over half of the brownie batter.

Bake for 50 to 55 minutes at 350F or until a toothpick inserted at the center comes out with very few crumbs. Underbaking the brownies a little helps keep it chewy and fudgy.

Place the pan on a rack. Cool.

Using the overhanging baking paper, lift the baked brownie in one piece and transfer to a cutting board.

Cut down the middle to separate the half with the nuts and the plain half.

Cut the half with nuts into two-inch squares (or whatever size you prefer — you may even cut them into bars). Place each piece in a cupcake paper liner.

Cut the remaining half into two portions. Sprinkle one portion with powdered sugar. Drizzle melted white chocolate over the other portion. Cut everything into squares or bars.

Quick Notes

If you intend to give away the brownies as gifts, I suggest variety with each box containing brownies with nuts, brownies with powdered sugar and brownies with white chocolate topping.

If you intend to store the brownies, I do not recommend using the powdered sugar topping as it may absorb moisture.

Cooking time (duration): 1 hour and 30 minutes

Number of servings (yield): 60 to 70 squares

Chocolate fudge brownies

December 18, 2010 By Connie 89 Comments

They’re not cake-y nor bread-y. They’re fudge-y. You can have them plain but I like a little crunch in my brownies so I stirred in some sliced almonds. And, instead of melted chocolate for the topping, I opted for chocolate morsels. White chocolate morsels and chopped nuts would have looked better for the topping but I didn’t have white chocolate morsels and I totally forgot that I had some walnuts in the pantry. Next time. These brownies are so decadently good that they really deserve a “next time”. And a next, and another after that…

Ingredients

3 eggs3/4 c. of all-purpose flour1-1/2 c. of white sugar3/4 c. of butter3/4 c. of cocoa1/4 c. of pancake syrup3 tbsp. of corn oil1/2 c. of sliced almonds1/2 to 3/4 c. of chocolate morsels

Bake the chocolate fudge brownies

Preheat the oven to 350oF. Grease a 9″x6″ cake pan.

In a large bowl, beat the eggs until light in color. Add the flour and sugar and mix until blended.

Over low heat, melt the butter then stir in the cocoa, pancake syrup and corn oil. Cool for a few minutes. Stir into the flour mixture until well blended. Fold in the sliced almonds. Pour into the greased pan, top with chocolate morsels and bake for 25 to 30 minutes or just until a toothpick inserted at the center comes out clean. DO NOT OVERBAKE.

Cool before cutting. For best results, cool to room temperature then chill in the fridge for a couple of hours before slicing. That was my mistake. I was too excited to try them that as soon as they were cool enough to handle, I started cutting them.

See the crumbling where the knife sliced through? If you’re patient and wait until the thing has chilled, the brownies will have smooth rather than frayed edges. And the texture is much better too after chilling because you get to experience the fudgy-ness in all its decadent glory.

Chocolate chip cookies, the Toll House recipe

August 30, 2010 By Connie 22 Comments

Story has it that the chocolate chip cookie recipe was created by American Ruth Graves Wakefield, owner of the Toll House Inn, in 1933. She later sold the recipe to Nestle. Nestle’s bags of chocolate morsels carry the Toll House recipe.

Question: Can a recipe that is promoted to work with a particular brand of chocolate morsels work just as well using another brand?

Answer: A qualified yes. I just baked a batch of chocolate cookies this morning using the Nestle Toll House recipe but with Van Houten chocolate chips. And the cookies are fantastic.

Note, however, that substitutions don’t always work with all products and with all brands. Take, for instance, dessicated coconut. I have a macaroons recipe that works with some but not all brands of dessicated coconut. Why? Quality and formula. The coconuts used by some brands may be more mature than others; the drying formula may be different too.

It’s the same thing with chocolates. So, please don’t ask if the Toll House chocolate chip recipe will work using some other brand of chocolate morsels. That’s something you will have to find out for yourself if you decide on some other substitute.

Ingredients

1 and 1/8 c. of all-purpose flour1/2 tsp. of baking soda1/2 tsp. of salt

1/2 of a 250 g. block of butter, very soft1/2 and 1/8 c. of white sugar1/2 and 1/8 c. of firmly packed dark brown sugar1/2 tsp. of vanilla extract1 large egg1 12 oz. pack of chocolate morsels

Instructions

1. Preheat the oven to 350F.

In a bowl, whisk together the flour, baking soda and salt.

In a large mixing bowl, beat the very soft butter with the sugars and vanilla extract. Add the egg and beat until smooth. Add the flour mixture and stir until blended. The dough will be soft and sticky. Fold in the chocolate morsels.

Drop by tablespoonfuls on an ungreased cookie sheet (I like to line it with baking paper) about two inches apart to allow room for spreading. Bake for nine to 11 minutes (nine minutes for a chewy cookies; 11 minutes for crisp cookies) with the cookie sheet one the middle rack of the oven.

When the cookies are done, take out of the oven, leave to cool for two minutes on the sheet then transfer to a wire rack to cool some more.

Quick Notes

1. Leaving the newly baked cookies on the sheet to cool for two minutes help firm them up. Straight out of the oven, the cookies are still soft. So allow them to continue baking, out of the oven, on the still hot cookie sheet. If you don’t believe me, try lifting (use a spatula or you’ll burn your hand) one cookie right after they come out of the oven. Do it again with another cookie after two minutes. Notice the difference.

2. Cooling on a wire rack prevents the cookies from turning soggy. Heat creates steam. The hot cookies still emit steam even after they have come out of the oven. The steam condenses, turns into moisture which gets trapped between the bottom of the cookie and the solid baking sheet. Ergo, soggy cookies. To prevent this from happening, allow air to circulate around the cookies freely so that instead of moisture getting trapped, it evaporates into the air.

3. I don’t know of anyone who will not appreciate getting a bunch of these cooking for Christmas. So, if you’re going to give away baked goodies to friends and associates, try these.

Cooking time (duration): 30 minutes

Number of servings (yield): about 20 cookies, 2 and 1/2 inches in diameter

Oatmeal Cookies

While thinking of something to have for a late afternoon snack, Oatmeal Cookies eventually crossed my mind. I knew that I still have the ingredients and time is not a big factor because it only takes less than 30 minutes for me to enjoy one.

This cookie recipe taste just right – that’s what I like about it. It has the right amount of sweetness and you can taste the sudden explosion of the cinnamon on your fist bite. I also like the soft texture because it makes this cookie chewy and more enjoyable.

I was able to make 9 large pieces of perfect oatmeal cookies with this recipe. I scooped 1/4 cup of mixture for every cookie. If you prefer average sized cookies, try scooping a heaping tablespoon; this can yield approximately 14 to 16 pieces.

Before I wrap this up, allow me to give some pointers: It is normal for the cookies to become soft after baking – do not over bake. Simply remove the cookies from the oven and wait for a few minutes until it cools down. Place the cookie in a cooling grid or wire rack only if the texture is hard enough. Removing soft cookies from the tray might tear them apart. Lastly, having a hot cup of coffee, milk or chocolate by your side is not a bad idea.

Try this delicious Oatmeal Cookie recipe and let me know what you think.Ingredients:1 cup oats3/4 cup all-purpose flour1/2 teaspoon baking powder1/2 teaspoon ground cinnamon1/2 cup butter, softened

3/4 cup light brown sugar1 teaspoon vanilla extract1 piece raw egg1/4 teaspoon salt1/2 cup raisins

Cooking procedure:1. Combine flour, baking powder, ground cinnamon, and salt then mix well. Set aside.2. Put the butter in a mixing bowl then cream using an electric mixer.3. Gradually add the light brown sugar while beating. Continue beating until the texture becomes fluffy.4. Add-in the vanilla extract then continue mixing for 2 to 3 minutes.5. Put-in the egg then beat in low-speed for another minute.6. Gradually add the oats and mix until fully distributed.7. Gradually add the dry ingredient mixture (flour, baking powder, salt, ground cinnamon) then mix again.8. Add the raisins and incorporate with the other ingredients.9. Preheat the oven to 350 degrees Fahrenheit.10. Place a wax or parchment paper on top of the cookie sheet or baking tray. Scoop some of the mixture and arrange on top of the wax/parchment paper. Flatten the mixture to a thickness of about 1/2 inch.11. Bake for 10 to 12 minutes.12. Remove the cookie from the oven and let cool for a few minutes.13. Transfer to a cooling grid to completely cool.

Baked macaroni

Because it is party season and many of you like to make this baked macaroni dish (a real crowd-pleaser, no doubt), I am updating this 2006 recipe with a few revisions and to include some step-by-step photos for making this cream cheese topping which is really what sets this baked macaroni apart from the rest.

Of course, it makes a lot of difference too if you start with a good sauce with which to toss the pasta before pouring on the topping. As a rule, when preparing a tomato-based meat sauce for pasta, I combine ground beef with something smoky like smoked belly bacon, salami, pepperoni or ham. It’s also good to throw in slices of fresh mushrooms. And, of course, the natural thickener for the sauce–lots of chopped onions, tomatoes and bell peppers.

Ingredients

225 g. of macaroni (you can use penne or ziti as well)3 tbsps. of butter3 tbsps. of olive oil1/4 kg. of ground beef (sirloin, if you want minimal fat)1/4 kg. of smoked ham or bacon, or salami or pepperoni (sliced as thinly as you can)1/4 kg. of fresh button mushrooms, sliced1 kg. of tomatoes, chopped1/4 kg. of onions, chopped4-5 green or red bell peppers (or 6-8 pimientoes), cored and chopped1 whole garlic, peeled and finely minced1 c. of good meat brotha bunch of fresh basil leaves, chopped, or about a teasponful of dried basil leaves3 sprigs of fresh oregano, stripped, or 1 tsp. if dried oregano leavessaltpeppersugarFor the topping :

1/3 c. of butter1/3 c. of flourabout 3 c. of milkhalf of a 225 g. block of quickmelt (processed) sharp cheddar cheese, gratedhalf of a 225 g. block of cream cheese (thanks to reader Rowena for this tip), softened then cut into small piecessaltpepper

Instructions

1. Cook the pasta according to package directions, undercooking by about 5 minutes. This will allow the pasta to finish cooking in the sauce, absorbing the flavors. Drain, rinse and set aside.Heat the butter and olive oil together over medium-high heat in a sauce pan. Add the ground beef, breaking up the lumps. Add the garlic and cook until the meat starts to brown. Add the ham, bacon, salami or pepperoni. Stir and cook for a few minutes. Add all the chopped vegetables and herbs. Cook, stirring, until the vegetables start to soften. Pour in the meat broth. Season with salt, pepper and some sugar. The sugar will neutralize the acidity of the tomatoes. Bring to a boil, cover and simmer for 20-30 minutes.

While the sauce simmers, prepare the cream-cheese topping.

Melt the butter in a saucepan.

When frothy, add the flour all at once, stirring. Let the flour cook for about 5 minutes to remove any floury taste in the cooked topping.

Usually, the flour is cooked when the mixture starts to turn golden brown.

Pour in the milk slowly, again, stirring as you pour. By the time all the milk has been incorporated into the mixture, it will appear to be a little thin.

Don’t worry, the cheeses will thicken them to the required consistency.

Add the cheeses.

Set the heat to low and let the cheeses melt, stirring the mixture occasionally.

Turn off the heat and season with salt and pepper.

Now, back to the meat sauce. When the sauce is done, add the cooked pasta and toss well. Let the mixture cook over low heat with an occasional stirring. This should allow the pasta to finish cooking. Usually, this step takes about 5-6 minutes.

Pour the pasta and sauce into a baking dish. Make sure that the dish is large enough so that the mixture is an inch below the rim. You will still be adding the topping. Everything will simmer and bubble during baking and you don’t want the sauce and topping falling onto the oven floor.

Pour the topping onto the pasta mixture, spreading to seal the edges. If you don’t seal the edges, the exposed pasta will dry up during baking.

Bake in a preheated 400F oven for 15 to 20 minutes or until the top is lightly browned. How brown depends on you. A well-browned topping is more aromatic and attractive but, if there are leftovers, the topping does have a tendency to get overbrowned during reheating.

Let the baked macaroni rest for about 10 minutes before cutting. Serve with garlic sticks or buttered toast.