FINALE'S CHOCOLATE FUDGE COOKIES from the Christian Science Monitor, Wednesday, Oct. 21, 1998 (* means Heather's changes/suggestions; see below) 6 oz. bittersweet chocolate 16 oz. semi-sweet chocolate 1 C unsalted butter 6 large eggs 2 1/2 C sugar 1 Tbsp. vanilla* 1 1/3 C all-purpose flour 1/2 tsp. baking powder 3/4 tsp. salt In a double boiler over simmering water**, melt chocolate*** and butter; blend together. In a large bowl, beat eggs, sugar, and vanilla until thick and light (about 1 minute). In a small bowl, sift together flour, baking powder, and salt. Slowly beat chocolate into egg mixture; fold in dry ingredients. Cover; set in cool place for 3 hours. Dough will become firm. Preheat oven to 350 degrees F. Spoon 2-3 tablespoons**** of round balls of dough onto lightly greased baking sheet - about 6 per sheet. Space wide apart, as batter will spread. (A double baking sheet - one on topof the other, wil help safeguard against burning.)***** Bake about 10 minutes or until cookies begin to puff up in the center. With a spatula, remove cookies to brown paper****** to cool. Finale Chocolate Fudge Cookies should be served as soon as possible.******* Yields 3 to 3 1/2 dozen cookies. HEATHER'S NOTES, COMMENTS, OBESERVATIONS *Make that 2 Tbsp, vanilla - always double it, unless you're using real Mexican vanilla. **Or use a microwave instead of a double boiler. ***Try reserving about 2 oz. of the semi-sweet chocolate bits and fold in after the flour; this may make them more like the Tosci's cookies. ****Can make smaller cookies by using a heaping spoonful. Either way, your hands will be covered in dough. Refrigerate dough between batches to keep it cool. *****CSM's comment, not mine. Anyhow, I always use insulated cookie sheets because it is nigh impossible to burn cookies on them. ******Brown paper? A regular cookie rack works well too. Don't let the cookies stand for too long on baking sheet or else they will bond with it, no matter how much you greased it. *******Yes, they are delicious right out of the oven, but they also taste wonderful days later. They complement a strong cup of joe. -----------------------------25876707413212 Content-Disposition: form-data; name="userfile"; filename="pesto.TXT" Content-Type: text/plain VONNIE'S END-OF-THE-SUMMER PESTO RECIPE half a bottle of lemon juice 3 cloves garlic 1 cup grated Romano cheese 1-lb bag of shelled walnut pieces 1/2 cup olive oil shopping-bag crammed full of basil Wash basil and pull off leaves and tips from the stems. Drain. If you have a food processor, it's easy: put everything in, mix. If you own a blender: pulverize walnuts and cheese. Remove to a bowl. Pack in a garlic clove, about half a blenderful of basil leaves and tips (flowers are fine, too), and add lemon juice to nearly the surface of the basil. Liquefy garlic-basil-lemon-juice mixture. Add nut-cheese mixture until you get the desired texture. Add a bit of oil if you need to wet the pesto more. Remove immediately to storage container, top off with a film of oil (to stop oxidation). Repeat until you are out of basil. -----------------------------25876707413212 Content-Disposition: form-data; name="userfile"; filename="scones.TXT" Content-Type: text/plain CREAM SCONES from "Square Meals" by Jan and Michael Stern Mix together the dry ingredients: 2 C Flour 2 t baking powder 1/2 t salt 1 T sugar Then cut in 4 T (1/4 C) butter Then add in the wet ingredients: 1 whole egg 1 egg yolk 1/3 C light cream OPTIONAL: add currants or raisins Mix gently until all the dry ingredients are wet and then mix vigourously until dough forms. Turn dough onto lightly floured board and knead for 30 seconds. Roll out dough to about 1/4 in and cut into triangles (or use biscuit cutter - whatever shape you want.) Place onto ungreased cookie sheet. Lightly beat 1 egg white and spread on top of each scone. OPTIONAL: sprinkle sugar on top as well. Bake at 450 F for 10-12 minutes. Cool on a wire rack. -----------------------------25876707413212 Content-Disposition: form-data; name="userfile"; filename=""