Vegetarian Penne

INGREDIENTS

2 cups uncooked penne or medium tube pasta
1/3 cup finely chopped onion
1 small yellow summer squash, sliced
1 small zucchini, sliced
1/2 cup sliced fresh mushrooms
1 teaspoon minced garlic
3 tablespoons butter
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon dried parsley flakes
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1/4 cup heavy whipping cream

DIRECTIONS

1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute the onion, summer squash, zucchini, mushrooms and garlic in butter until tender.
2. In a bowl, whisk the flour, seasonings and cream until smooth; add to the skillet. Cook for 2-3 minutes or until thickened. Drain pasta and add to vegetable mixture. Cook for 2-3 minutes or until heated through.
   

"These brownies always turn out!"

INGREDIENTS

1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
3 tablespoons butter, softened
3 tablespoons unsweetened cocoa powder
1 tablespoon honey
1 teaspoon vanilla extract
1 cup confectioners' sugar

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
   In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
2. Bake in preheated oven for 25 to 30 minutes. Do not overcook.
3. To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm

Peppermint Patty Brownies

"Brownies with York Peppermint Patties in them."

INGREDIENTS

1 1/2 cups margarine
3 cups white sugar
1 tablespoon vanilla extract
5 eggs
2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon salt
24 small peppermint patties

DIRECTIONS

1. Mix butter, sugar, and vanilla. Beat in eggs till well blended. Stir in flour, cocoa, baking powder, and salt. Blend well.
2. Reserve 2 cups of batter, set aside Grease 13x9x2 inch pan. Spread remaining batter in prepared pan. Arrange peppermint patties in a single layer over batter about 1/2 inch apart.
3. Spread reserved 2 cups batter over patties. Bake 350 degrees F (175 degrees C) for 50-55 minutes till brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Enjoy!!!

Black Forest Cake

"Wonderful chocolate layer cake which is soaked in Kirsch liqueur, with cherry filling."

Original recipe yield : 2 layer 8 inch round cake
PREP TIME : 30 Min
COOK TIME : 40 Min
READY IN : 2 Hrs 10 Min

INGREDIENTS

1 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups buttermilk
1/2 cup kirschwasser
1/2 cup butter
3 1/2 cups confectioners' sugar
1 pinch salt
1 teaspoon strong brewed coffee
2 (14 ounce) cans pitted Bing cherries, drained
2 cups heavy whipping cream
1/2 teaspoon vanilla extract
1 tablespoon kirschwasser
1 (1 ounce) square semisweet chocolate

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Line the bottoms of two 8 inch round pans with parchment paper circles. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.
2. Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until combined. Pour into 2 round 8 inch pans.
3. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper from the cakes. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with the 1/2 cup kirshwasser.
4. In a medium bowl, cream the butter until light and fluffy. Add confectioners sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too thick, add a couple teaspoons of cherry juice or milk. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers.
5. In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirshwasser. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.

90 Minutes Cinnamon Rolls

Submitted by : Debbie

"Delicious cinnamon rolls made with a soft, quick rising dough."

Original recipe yield : 12 rolls
PREP TIME : 20 Min
COOK TIME : 20 Min
READY IN : 1 Hr 30 Min

INGREDIENTS

3/4 cup milk
1/4 cup margarine, softened
3 1/4 cups all-purpose flour
1 (.25 ounce) package instant yeast
1/4 cup white sugar
1/2 teaspoon salt
1/4 cup water
1 egg
1 cup brown sugar, packed
1 tablespoon ground cinnamon
1/2 cup margarine, softened
1/2 cup raisins (optional)

DIRECTIONS

1. Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted.
2. Let cool until lukewarm. In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
3. Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.
4. Roll out dough into a 12x9 inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).
5. Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups to cool. Serve warm
   

Tofu Peanut Stir-Fry

Submitted by : Ani

"This is absolutely the best way to eat tofu, especially for first timers. The tofu has a slightly crunchy exterior while the inside is nice and soft. I used to make my stir-fry with chicken or beef, but my husband won't have it any other way than tofu now! And my 2 year old loves it! It is a delicious, easy, quick, and inexpensive meal. Serve with Asian noodles or with steamed rice. Enjoy!"

Original recipe yield : 8 servings
PREP TIME : 15 Min
COOK TIME : 15 Min
READY IN : 30 Min

INGREDIENTS
1 teaspoon vegetable oil
1 (16 ounce) package frozen stir-fry vegetables
1/2 teaspoon minced fresh ginger
salt and pepper to taste
2 eggs, beaten
1 cup cornstarch
salt and pepper to taste
1 (14 ounce) package firm tofu, drained and cubed
1/2 cup vegetable oil
3/4 cup peanut sauce
1/4 cup chopped peanuts

DIRECTIONS

1. Heat the oil in a large skillet or wok over medium heat, and cook the vegetables until tender. Mix in the ginger, and season with salt and pepper. Remove vegetables from skillet, and set aside. Place the eggs in a bowl. In a separate bowl, mix the cornstarch, salt, and pepper. Dip tofu cubes first in the egg, then the cornstarch mixture to coat.
2. Heat the remaining oil in the skillet or wok over medium heat, and cook the coated tofu 5 minutes, or until golden brown. Stir in the peanut sauce and peanuts.
3. Continue to cook and stir until sauce has thickened and tofu is well-coated. Serve with the vegetables