Rosettes

2 eggs
1 tablespoon sugar
1/4 teaspoon salt
1 cup all-purpose flour, sifted
1 cup milk
1 teaspoon vanilla

Combine eggs, sugar, and salt; beat well. Add remaining ingredients; beat until smooth. Heat rosette iron in deep, hot oil (350 to 375 F) for two minutes. Drain excess oil from iron; dip in batter to 1/4 inch from top of iron, then immediately into hot oil. Fry rosette until golden, 10 to 30 seconds. Lift out; tip upside down to drain. With fork, push rosette off iron onto rack placed over paper towels.

Reheat iron 1 minute; make next rosette. If you have two rosette irons, reheat one while using the other. Stir batter from time to time as you will get some oil in it. Sprinkle rosettes with confectioner's sugar.

Spinach & Tomato Omelet

1 teaspoon extra-virgin olive oil
5 each cherry tomatoes , halved
1 each scallion , sliced
1 cup baby spinach , washed, with water still clinging to leaves
1/2 cup liquid egg substitute , such as
1/4 cup shredded reduced-fat Cheddar cheese
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
1 tablespoon water


Spray a small nonstick skillet with cooking spray. Add oil and heat over medium-high heat. Add tomatoes and scallion and cook, stirring once or twice, until softened, 1 to 2 minutes. Place spinach on top, cover and let wilt, about 30 seconds. Stir to combine.

Pour in egg substitute, reduce heat to medium-low and continue cooking, stirring constantly with a heatproof rubber spatula, until the egg is starting to set, about 20 seconds. Continue cooking, lifting the edges so the uncooked egg will flow underneath, until mostly set, about 30 seconds more.

Sprinkle cheese, salt and pepper over the omelet. Lift up an edge of the omelet and drizzle the remaining 1 tablespoon water under it. Cover, reduce heat to low and cook until the egg is completely set and the cheese is melted, about 2 minutes. Fold over using the spatula and serve.

Sorbet Shake

1/2 cup nonfat milk
1/2 cup fruit sorbet
3 each ice cubes

Puree milk and sorbet in a blender until combined. With the motor running, add ice cubes and blend until smooth and thick.

Curried Chicken with Mango Salad

1/2 cup low-fat plain yogurt
2 tablespoons mango chutney
2 teaspoons garam masala or curry powder , mild or hot
4 each bone-in chicken thighs (1 3/4-2 pounds), skin removed, trimmed of fat
1/2 teaspoon kosher salt , divided
1 each mango , diced
1/4 cup finely diced red onion
2 tablespoons finely chopped fresh mint
2 tablespoons red-wine vinegar
2 teaspoons brown sugar


Position rack in upper third of oven; preheat broiler. Coat a broiler pan with cooking spray.

Whisk yogurt, chutney and garam masala (or curry powder) in a medium bowl. Add chicken; turn to coat. Remove the chicken from the sauce and transfer to the prepared broiler pan; sprinkle with 1/4 teaspoon salt.

Broil the chicken until the coating is charred in spots, 12 to 15 minutes. Turn the chicken over and continue cooking until it is slightly charred and cooked through, 12 to 15 minutes more.

Meanwhile, combine mango, onion, mint, vinegar, brown sugar and the remaining 1/4 teaspoon salt in a medium bowl. Serve the chicken with the mango salad.

Red Lentil Soup with a Spicy Sizzle

6 teaspoons extra-virgin olive oil divided
2 each onions chopped (1 1/2 cups)
3 cloves garlic minced
2 teaspoons ground cumin
8 cups reduced-sodium chicken broth or vegetable broth
1 1/2 cups red lentils rinsed
1/3 cup bulgur
2 tablespoons tomato paste
1 each bay leaf
3 tablespoons lemon juice
Freshly ground pepper to taste
1 teaspoon paprika
1 teaspoon cayenne pepper


Heat 2 teaspoons oil in a soup pot or Dutch oven over medium heat. Add onions and cook, stirring, until softened, 3 to 5 minutes. Add garlic and cumin; cook for 1 minute. Add broth, lentils, bulgur, tomato paste and bay leaf; bring to a simmer, stirring occasionally. Cover and cook over low heat until the lentils and bulgur are very tender, 25 to 30 minutes. Discard the bay leaf.

Ladle about 4 cups of the soup into a food processor and puree. Return the pureed soup to the soup pot and heat through. Stir in lemon juice and season with pepper.

Just before serving, ladle the soup into bowls. Heat the remaining 4 teaspoons oil in a small skillet and stir in paprika and cayenne. Drizzle about 1/2 teaspoon of the sizzling spice mixture over each bowlful and serve immediately.

Glazed Mini Carrots

3 cups mini carrots (1 pound)
1/3 cup water
1 tablespoon honey
2 teaspoons butter
1/4 teaspoon salt , or to taste
1 tablespoon lemon juice
Freshly ground pepper to taste
2 tablespoons chopped fresh parsley


Combine carrots, water, honey, butter and salt in a large skillet. Bring to a simmer over medium-high heat. Cover and cook until tender, 5 to 7 minutes. Uncover and cook, stirring often, until the liquid is a syrupy glaze, 1 to 2 minutes. Stir in lemon juice and pepper. Sprinkle with parsley and serve.

Mulled Marvel

This recipe comes to UNOR courtesy of Stewart Faulkner.

1.5 l bottle of dry red burgundy
1 orange
handful of cloves
1 lime, quartered
1 large stock pot
4 small or 2 large cinnamon sticks
tsp black cracked pepper
1/2 tsp nutmeg
1/2 tsp allspice
zest of one lemon
1 Tbs brown sugar
2 thin slices of ginger root
small splash of ruby port or good Irish whiskey

Take the orange and push the whole cloves into the skin evenly all the way around. Score skin into center to allow flavor out (or puncture with a fork several times).

In a large stock pot put the cloved orange, 2 of the 4 quarters of lime, cinnamon sticks, cracked pepper, nutmeg, allspice, lemon zest, brown sugar, ginger root, and one bottle of wine.

Simmer until steamy and hot, about 20-25 minutes.

Remove from heat and add a small splash of ruby port or a good Irish whiskey, and stir.

Strain the mulled wine, season to taste with nutmeg or sugar. Rub the insides of the serving cups with the remaining two quarters of lime and serve.

Best Ever Eggnog!

7 cups fat-free milk, divided
1 pkg. (4-serving size)Vanilla Flavor Pudding & Pie Filling
1 cup low-fat evaporated milk
2 tsp. rum extract


Pour 2 cups of the milk into large bowl. Add pudding mix. Beat with wire whisk 2 minutes.

Add remaining 5 cups milk, evaporated milk and extract; mix well.

Refrigerate until ready to serve.

Cream Cheese Spritz

1/2 cup shortening
1 (3 ounce) package cream cheese
1/3 cup white sugar
1 egg yolk
1 teaspoon lemon extract
1 1/2 cups all-purpose flour
1/2 teaspoon salt


Preheat oven to 400° F.

In a medium bowl, cream together shortening, cream cheese, and sugar until light and fluffy. Beat in egg yolk, and lemon extract. Combine flour and salt; gradually mix into the creamed mixture in three additions, mixing well after each. Load dough into a cookie press, and press cookies onto an ungreased cookie sheet.

Bake for 8 to 10 minutes in the preheated oven, or until lightly golden. Let cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.

Almond Cookies

1/2 cup butter, softened
1/2 cup white sugar
1 egg
1 1/4 cups all-purpose flour
1/2 cup ground almonds
2 teaspoons amaretto liqueur


Preheat oven to 400° F.

In large bowl, cream together the butter and sugar. Beat in the egg, amaretto, and almonds.

Gradually mix in the flour until well blended. Drop by teaspoonfuls 2 inches apart on ungreased cookie sheets.

Bake 5 to 8 minutes in the preheated oven, or until cookies are lightly colored.

Devil's Food Peanut Butter Chip Cookies

2 eggs
1 teaspoon vanilla extract
2/3 cup shortening
1 (18.25 ounce) package devil's food cake mix
2 cups peanut butter chips


Preheat oven to 375° F.

In a medium bowl, beat the eggs, vanilla, and shortening with 1/2 of the cake mix until light and fluffy. Mix in the remaining cake mix and the peanut butter chips. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets.

Bake for 10 to 12 minutes in preheated oven. Remove from cookie sheets to cool on wire racks.

Spritz Orange Crisps

1 cup shortening
1/2 cup white sugar
1/2 cup packed brown sugar
1 tablespoon orange juice
1 egg
1 teaspoon orange zest
2 1/2 cups sifted all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda


Preheat oven to 375° F.

Cream the shortening. Gradually add the sugar and the orange juice. Cream well. Beat in the egg and the orange rind.

Sift the flour, salt and baking soda. Add the flour mixture to the creamed mixture a little at a time. Fill cookie press and form cookies onto an ungreased cookie sheet.

Bake for 10 to 12 minutes.

Super Duper Chocolate Cookies

4 (1 ounce) squares unsweetened chocolate
1/2 cup vegetable shortening
2 cups white sugar
2 teaspoons vanilla extract
4 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup chopped walnuts
3/4 cup confectioners' sugar


Melt the chocolate and shortening in a saucepan over low heat. Remove from heat and mix in sugar and vanilla. Beat in eggs 1 at a time. In a bowl, sift together flour, baking powder and salt. Stir in the chocolate mixture and nuts. Chill dough in the refrigerator 3 hours or overnight.

Preheat oven to 350° F. Grease cookie sheets.

Place confectioners' sugar in a bowl. Roll dough into 1 inch balls. Roll dough balls in confectioners' sugar to coat. Arrange 3 inches apart on the prepared cookie sheets.

Bake 12 to 15 minutes in the preheated oven. The cookies will look soft when removed from the oven. Transfer to a wire rack to cool. Enjoy!

Gluten Free Chocolate Chip Cookies

3/4 cup butter, softened
1 1/4 cups packed brown sugar
1/4 cup white sugar
1 teaspoon gluten-free vanilla extract
1/4 cup egg substitute
2 1/4 cups gluten-free baking mix
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
12 ounces semisweet chocolate chips


Preheat oven to 375° F. Prepare a greased baking sheet.

In a medium bowl, cream butter and sugar. Gradually add replacer eggs and vanilla while mixing. Sift together gluten- free flour mix, baking soda, baking powder, and salt. Stir into the butter mixture until blended. Finally, stir in the chocolate chips.

Using a teaspoon, drop cookies 2 inches apart on prepared baking sheet. Bake in preheated oven for 6 to 8 minutes or until light brown. Let cookies cool on baking sheet for 2 minutes before removing to wire racks.

Praline Strips

1/2 cup butter
1/2 cup margarine
1 cup packed light brown sugar
1 cup chopped pecans
1 teaspoon vanilla extract


Preheat oven to 350° F.
Line cookie sheet with foil and cover bottom of pan with graham crackers.
Bring butter, margarine, and sugar to a boil for 2 minutes. Add pecans and vanilla.
Pour over crackers; spread evenly.
Bake for 10 minutes. Cut while warm or break into small pieces.

Peanut Butter Chocolate Chip Cookie Bars

1/2 cup butter
1 1/2 cups graham cracker crumbs
1 (14 ounce) can sweetened condensed milk
2 cups semisweet chocolate chips
1 cup peanut butter chips


Preheat oven to 350 degrees F.

Melt butter over low heat.

Pour butter into 13 x 9 inch pan. Sprinkle graham cracker crumbs over butter.

Pour condensed milk over crumbs. Sprinkle chocolate and peanut butter chips over milk mixture and press down firmly.

Bake 25 to 30 minutes.

Eggnog Cookies

1 cup butter, softened
2 cups white sugar
1 teaspoon vanilla extract
4 eggs
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg


In a medium bowl, cream together the butter, sugar, and vanilla. Beat in eggs, one at a time. Sift together the flour, baking powder, salt and nutmeg; gradually stir into creamed mixture. Cover and refrigerate until firm.

Preheat oven to 375° F.

Drop by heaping spoonfuls onto an unprepared cookie sheet. Bake for 6 to 8 minutes in the preheated oven. Cookies should be lightly browned.

Whipped Shortbread Cookies

1 cup butter
1 1/2 cups all-purpose flour
1/2 cup confectioners' sugar
12 maraschino cherries


Preheat oven to 350° F.

Combine butter or margarine, flour and confectioner's sugar and beat for 10 minutes.

Drop from teaspoon onto cookie sheet. Decorate with maraschino cherry pieces.

Bake in preheated oven for 15 to 18 minutes, or until bottoms are lightly browned.

Pecan Praline Cookies

35 graham crackers
1 cup packed brown sugar
1 cup butter
1/4 teaspoon cream of tartar
1 cup chopped pecans



Place crackers on ungreased 10 x 15 sheet cake pan, covering bottom.

Bring sugar, margarine and cream of tartar to a boil. Add nuts. Pour mixture oven the top of the crackers.

Preheat oven to 325° F.

Bake for 10 minutes. Cool for a few minutes, and remove from pan while still warm.

Chocolate Rum Balls

3 1/4 cups crushed vanilla wafers
3/4 cup confectioners' sugar
1/4 cup unsweetened cocoa powder
1 1/2 cups chopped walnuts
3 tablespoons light corn syrup
1/2 cup rum


In a large bowl, stir together the crushed vanilla wafers, 3/4 cup confectioners' sugar, cocoa, and nuts. Blend in corn syrup and rum.

Shape into 1 inch balls, and roll in additional confectioners' sugar. Store in an airtight container for several days to develop the flavor. Roll again in confectioners' sugar before serving.

Chocolate Chip Cookies

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts


Preheat oven to 350° F.

Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.

Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Belgian Christmas Cookies

2/3 cup butter
1 teaspoon almond extract
1 cup packed brown sugar
2 eggs
1 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup finely chopped blanched almonds
1/2 teaspoon ground cinnamon
2 teaspoons red decorator sugar
2 teaspoons green decorator sugar


Preheat oven to 375° F.

In a large bowl, cream together the butter and brown sugar. Add eggs, one at a time, beating thoroughly after each addition, then stir in the almond extract. Sift flour, baking powder, and salt together; stir into the creamed mixture until well blended. Turn into a greased 15x10x1 inch jelly roll pan and spread evenly to edges.

Sprinkle a mixture of almonds and cinnamon over batter, then sprinkle with a mixture of red and green sugars.

Bake for 10 to 12 minutes in the preheated oven, until the edges start to pull away from the sides of the pan. Cut into bars while still warm.

Peanut Butter Crispy Bars

6 cups crisp rice cereal
1 cup white sugar
1 cup peanut butter
1 cup corn syrup
1 tablespoon butter


In a medium sauce pan, mix together sugar, peanut butter, and corn syrup. Be careful not to let it burn, or it will ruin the recipe. Stir mixture until well melted. Remove pan from heat.

Combine warm peanut butter mixture with crisp rice cereal.

Grease well a 9 x 13 inch pan with butter or margarine. Spread mixture in pan. Allow to cool. When mixture is no longer sticky to the touch, cut into bars.

Spicy Oatmeal Raisin Cookies

1 (18.25 ounce) package spice cake mix
1 cup quick cooking oats
2 eggs
1/2 cup vegetable oil
1/2 cup raisins


Preheat oven to 350° F. Grease baking sheets.

Combine cake mix, oats, eggs, and oil in large bowl. Beat at low speed with electric mixer until blended. Stir in raisins.

Drop by teaspoonfuls onto baking sheets. Bake for 7-9 minutes or until lightly browned. Cool 1 minute on baking sheet.

Peanut Butter Kiss Cookies

1 cup white sugar
1 cup peanut butter
1 egg
18 milk chocolate candy kisses, unwrapped


Preheat oven to 350 degrees F.

Combine sugar, peanut butter, and egg.

Shape into 1 inch balls and place on ungreased cookie sheet. NOTE: If dough is too sticky, refrigerate 1/2 hour or until easy to handle.

Bake for 10 minutes. Remove cookies from oven. Press a chocolate kiss into the center of each warm cookie.

Italian Chocolate Cookies

3 cups all-purpose flour
4 teaspoons baking powder
3/4 cup white sugar
1/4 cup unsweetened cocoa powder
1 cup butter, softened
1/3 cup milk
1 teaspoon vanilla extract
1/2 cup chopped walnuts
2 (1 ounce) squares unsweetened chocolate
1 tablespoon butter, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar
1/4 cup hot milk


Preheat oven to 375° F.

Sift 3 cups flour twice. In a large bowl, mix flour, baking powder, white sugar and cocoa. Cream 1 cup butter or margarine; blend into flour mixture. Add 1/3 cup milk, 1 teaspoon vanilla and nuts. Mix thoroughly with hands until well blended. (Dough should be the consistency of pie crust, but not sticky.)

For each cookie, pinch off about 1 teaspoon dough. Roll by hands into balls, each about one-inch in diameter. Place on greased baking sheets. Do not flatten. Bake about 10 minutes, until lightly browned. Remove from baking sheets; cool on racks. When cool, drizzle each generously with chocolate frosting. Sprinkle with candy sprinkles if desired.

To make Chocolate Frosting: Melt the chocolate squares over low heat. Cream with 1 tablespoon of butter or margarine, 1 teaspoon vanilla and 2 cups of confectioner's sugar. Gradually add hot milk, beating until smooth.

Italian Teething Cookies

3 eggs
2 cups confectioners' sugar
2 cups all-purpose flour
1 teaspoon baking powder


In a medium bowl, whip the eggs and sugar with an electric mixer at high speed. Mix for 6 to 10 minutes, until mixture is thick and pale. Combine the flour and baking powder together. Gradually add the flour to the egg mixture. If the dough is still sticky, you can add more flour.

On a lightly floured surface, roll the dough into long log shapes, about 1 1/2 inches in diameter, and as long as your cookie sheet. Cover with a clean towel, and let them sit out overnight.

Preheat oven to 375° F. Remove the rolls of dough from the cookie sheets and place them on a lightly floured surface. Cut into 1 1/2 inch long pieces. And return them to the baking sheets.

Bake for 15 to 20 minutes in the preheated oven, until they are a light brown. Remove from baking sheets to cool on wire racks. These cookies can be stored for a month in an airtight container.

Italian Wine Cookies

2 1/2 cups vegetable oil
2 1/2 cups red wine
2 1/2 cups water
12 cups all-purpose flour
1 quart vegetable oil for frying
1 cup honey, warmed slightly


Warm the wine over medium heat. Remove from heat and add 12 cups of flour. Stir in 2 cups of water. If consistency is too dry, add up to 1/2 cup more of water. Knead well.

Roll the dough into a snake and cut into two inch pieces. Run each piece over a basket or use a fork to get ridges in the dough.

Heat oil for frying in a large pot. Deep fry cookies until medium brown. Drain on paper towels.

Warm honey in a frying pan until very liquid. Roll the cookies in the honey, and then place in a dish. Allow the honey to cool and serve.

Italian Cookies

1/2 cup butter, softened
1/2 cup white sugar
3 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons baking powder


Preheat oven to 350° F. Grease cookie sheets.

In a large bowl, cream together the butter and sugar until smooth. Mix in the egg and vanilla. Combine the flour and baking powder; stir into the creamed mixture until blended. Divide dough into walnut sized portions. Roll each piece into a rope and then shape into a loop. Place cookies 2 inches apart on the prepared cookie sheets.

Bake for 8 to 10 minutes in the preheated oven, until firm and golden at the edges.

Dough Ornaments *NOT EDIBLE*

These cookies are strictly for decorating only. They have a high amount of salt and should not be consumed.

4 cups all-purpose flour
1 cup salt
1 1/2 cups warm water


Preheat oven to 325°F.

Mix flour and salt well. Gradually add water, stirring with a large spoon. Finish mixing with hands. Knead until soft and pliable.

Roll out on floured surface about 1/8 inch thick. Cut shapes with cookie cutters. Place on cookie sheets. With a toothpick make a hole in the top of the ornament for threading string. Bake at
until hard, about 1 hour. Decorate with paint and varnish to preserve.

Pizzelles

6 eggs
1 1/2 cups white sugar
1 cup margarine, melted and cooled
2 tablespoons anise extract (you can also use vanilla)
3 1/2 cups flour
4 teaspoons baking powder


Beat eggs and sugar with an electric mixer until fluffy. Stir in the melted margarine and anise extract. Combine the flour and baking powder; stir in gradually. Dough will be sticky.

Preheat your pizzelle iron according to the manufacturer's instructions. Drop batter by rounded spoonfuls onto the iron. Close and cook for about 90 seconds, or until steam stops coming out of the iron. Carefully remove and cool. Store in an airtight tin at room temperature.

Make them chocolate by substituting cocoa powder for flour, equally. A tablespoon or two should do it. Use vanilla extract instead of anise.

These are also able to be colored. Just use a few drops of liquid food coloring mixed into your extract.