My Recipes

I found this handwritten recipe, in my handwriting. For the life of me I can't remember who Bonnie is? But I include it here, because the recipe sounds delicious and easy. Ingredients 2 cups 2ild rice 1 cup dry Old Mill flageolet 1 bunch asparagus 1 avocado 1 red pepper 1 package broccoli slaw 1 package shredded carrot Dressing 3 Tblsp soy sauce 3 Tblsp olive oil balsamic vinegar (to taste) 1 tsp truffle oil Directions Boil flageolet for 2 minutes in 2 cups of water. Boil asparagus for 3 minutes. Cut into 2" pieces. Put everything in a bowl and toss with dressing.

  Our very dear friend Deborah gave me this recipe. She made it one year for Thanksgiving and even though we were so full from her delicious dinner, we made room for dessert, because it was fabulous! Turns out it's from America's Test Kitchen, so not surprising. Serves 16 It's worth using good quality caramel sauce such as Fat Toad Farm Goat's Milk Caramel. Deborah used Trader Joe's Caramel Sauce (buy 2 so you have the extra to serve with). If your blender doesn't hold 2 quarts, process the flan in two batches. The cake needs to chill for at least 8 hours before you can unmold it. Ingredients Cake 1/2 cup caramel sauce or topping 1/2 cup plus 2 tablespoons (3 1/8 ounces) all-purpose flour 1/3 cup (1 ounce) cocoa 1/2 teaspoon baking soda 1/8 teaspoon salt 4 ounces bittersweet chocolate, chopped 6 tablespoons unsalted butter 1/2 cup buttermilk 1/2 cup (3 1/2 ounces) sugar 2 large eggs 1 teaspoon vanilla extract Flan 2 14-ounce cans sweetened condensed milk) 2/12 c...

There is a story behind this one, but I'll need to get some help on the details from Ira. As I remember it, every Sunday night after social dancing at the Washington Dance Club, Ira and his buddies would go to late night happy hour at  Il Bistro . I include the link, but I found it by googling "Italian restaurant by the gum wall in Pike Place Market". It comes right up!  Gum wall at Pike Place Market, Seattle But I'm getting sidetracked. So Happy Hour at Il Bistro was a tradition with a group of regulars at the dance club. Dancing makes you hungry! So, when I started dating Ira, I was included in the festivities. There was a bartender there, Nabeel, who created this drink and we would order several rounds for the whole table. They were so delicious! I always thought they tasted like summer in a glass. Anyways, one of our fellow dancers, Natalia, finally finagled the recipe from him. Here it is below as she gave it to us. Ingredients Oranges Cucumbers Lime juice Hendri...

This recipe came from my boss', boss', boss, Jim M at Piper Jaffray. Per Jim "Under No Circumstances pass this recipe on or the evil eye might look on you." I remember asking him over and over with no success until finally he gave in. I think he might have given it to me just before he retired and just after he worked so hard for me to keep my job when UBS bought us out. There was about a week's time when I wasn't allowed in the office, because UBS policy did not allow working visa holders under a certain pay grade be under. So, while Jim fought for my job, I was outside the building in the courtyard on the phone with my boss answering questions and doing as much as I could. Crazy, right? Anyway, here is the recipe. It makes 112 cookies. Ingredients 2 cups butter 2 cups sugar 2 cups brown sugar 4 whole eggs 2 teaspoons vanilla 4 cups flour 5 cups oats 1 teaspoon salt 2 teaspoons baking powder 2 teaspoons baking soda 1 24oz bag semi-sweet chocolate chips 1 8oz ...

I had almost forgotten about this recipe. I got it from Adam, an old boss of mine. He knew that my favorite seasonal cookie at "Cookies by George" was the chocolate macaroon. And this recipe was pretty darn close. Ingredients 1 pkg or 15.5 oz PillsburyⓇ Thick 'n Fudgy Chocolate Chunk Deluxe Brownie Mix 2 cups or 8 oz flaked coconut 2 tbsp or 1 fl oz water 1 t5bsp or 1/2 fl oz oil 1 whole egg Directions Heat oven to 350 degrees F. Lightly grease cookie sheets or line with parchment paper. In large bowl, combine brownie mix and coconut; mix well. Add water, oil and egg; stir until moistened. Shape dough into 1 1/2-inch balls. Place 3 inches apart on greased cookie sheet; flatten slightly. Bake at 350 degrees F for 12 to 15 minutes or until edges are set. (Centers will be soft.) Remove from cookie sheets. Notes: I've also used the 19.5oz box of Pillsbury Fudge Brownie mix, then added 1/2 an egg to moisten.

One Christmas, Ira and I went to my boss Mark's house on Mercer Island. His wife Coral made these. Thank you to Coral and Starbucks! Ingredients 2 cups semi-sweet chocolate chips 1 cup butter or margarine 2 cups packed brown sugar 2 large eggs 1 tsp baking soda 3 cups quick-cooking rolled oats 1 (14 oz) can sweetened condensed milk 2 tsp real vanilla  3 cups all purpose flour Directions Set aside 2 tablespoons of butter. Beat remaining butter with a mixer on medium speed for 30 seconds. Add brown sugar; beat until well mixed. Beat in eggs and vanilla. In another large bowl, stir together flour and baking soda. Stir in oats. Gradually stir this dry mixture into the beaten mixture. Set aside. In a medium saucepan mix the 2 tablespoons butter, sweetened condensed mil and chocolate. Cook over low heat / flame until chocolate melts, stirring every so often. Remove from heat. Stir in vanilla. Press two-thirds (about 33 1/3 c) of the oat mixture into the bottom of an ungreased 15x1x1...

  Gabrielle was a coworker of mine back when I worked for Piper Jaffray, before UBS bought them. One holiday season she brought these cookies into the office. They were the best gingerbread I have ever had and she was happy to share this recipe with me. Ingredients 1/2 cup butter 2 1/2 cups all purpose flour 1/2 cup sugar 1/2 cup molasses (Grandma's Au Natural Unsulfured Molasses from Safeway) 1 egg 1 tbsp vinegar 1 tbsp baking powder 1 tsp ground ginger 1/2 tsp baking soda 1/2 tsp ground cinnamon 1/2 tsp ground cloves Decorative candies (optional) Directions In the bowl of an electric mixer, beat butter on medium to high speed for 30 seconds. Add sugar, cream until smooth. Sift together dry ingredients. Add dry ingredients slowly and beat till thoroughly combined. Beat in remaining flour. Cover and chill for 3 hours or until easy to handle. Divide the chilled dough in half. On a lightly floured surface, roll half of the dough at a time 1/8 inch thick. Cut into desired shapes with ...

  Recipe courtesy Emeril Lagasse, 2003 Prep Time: 20 min     Cook Time: 2 hours I love this recipe, the cookies are so light. I used to make them after I would make the Brazilian Cheese Drops since that recipe only uses the yolks. Ingredients 2 large egg whites, at room temperature 1/2 teaspoon cream of tartar 2/3 cup superfine granulated sugar (you can food process regular sugar) 1 teaspoon vanilla extract 1 cup semisweet chocolate chips or finely chopped semisweet chocolate 1 cup finely chopped walnuts Directions Preheat oven to 350 degrees F and line 2 baking sheets with parchment paper. Set aside. In the bowl of an electric mixer, beat egg whites until foamy. Add the cream of tartar and beat until fluffy but not at all dry. (Be careful not to over beat.) Add the sugar gradually, about 3 tablespoons at a time. When 1/2 of the sugar has been added, add the vanilla extract. Continue beating and adding remaining sugar in batches, until all of the sugar is dissolved and th...

If you like super-chocolatey, fudgy brownies, then these are for you.  Prep and Cook Time: 45 minutes      Yield: Makes 16 brownies Ingredients 3 ounces bittersweet chocolate, chopped 1/2 cup butter 1 cup light brown sugar 1 teaspoon vanilla extract 2 large eggs, beaten 1/2 cup all-purpose flour 1/4 cup unsweetened cocoa (not Dutch-processed) 1/2 teaspoon salt 1 cup semisweet chocolate chips Directions Preheat oven to 350 degrees F. In a double boiler over simmering water; melt chocolate and butter. Stir in brown sugar and vanilla. Take off heat. Add eggs and mix thorooughly. add flour, cocoa and salt, mixing until smooth. Stir in chocolate chips. Pour batter into an 8-inch square pan. Bake until a toothpick or knife inserted in the center comes out with moist crumbs sticking to it, 20 to 25 minutes. Melting chocolate the easy way. Double boilers are great for gently melting chocolate, but we've found an even easier method that uses common kitchen equipment. Put chop...

This was a favorite of my friend Rebecca's. She would always buy me a bag of the caramel candies and ask me nicely to make them for her. Personally I think she was just trying to make it easy for me on her birthday, since Rebecca is a perfectly fine baker. Ingredients 1 cup butter, softened 1 cup plus 1 tablespoon sugar, divided 1 cup packed brown sugar 2 eggs 2 teaspoons pure vanilla extract 2 1/2 cups all-purpose flour 3/4 cup baking cocoa 1 teaspoon baking soda 1 cup chopped pecans, divided 1 package (13 ounces) rolo candies Directions In a large bowl, cream butter, 1 cup sugar and brown sugar. Beat in eggs and vanilla. Combine flour, cocoa and baking soda; gradually add to creamed mixture just until combined. Stir in 1/2 cup pecans. Shape dough by tablespoonfuls around each candy. In a small bowl, combine remaining pecans and sugar; dip each cookie halfway. Place with nut side up on ungreased baking sheets. Bake at 375 degrees F for 7-10 minutes or until top is slightly cracked...

  Generally speaking I love toffee and I love cookies, so this recipe is a match made in heaven for me. It's from FoodNetwork.com. I made these Christmas of 2007, without extra chocolate. They were good, but they're better with. Yield: 3 dozen Ingredients 2 1/2 cups all purpose flour 1/2 tsp baking soda 1/4 tsp salt 1 cup dark brown sugar 1/2 cup sugar 1 cup butter, room temperature 2 whole eggs, room temperature 2 tsp pure fanilla extract 6 bars Heath or Skor, chopped up 2 cups almonds coarsely ground 4 oz milk chocolate Directions Preheat oven to 300 degrees F. In a medium mixing bowl, whisk together flour, baking soda, and salt. Set aside. In the bowl of an electric mixer, blend sugars together on medium speed. Add butter and mix to form a grainy paste. Add eggs and vanilla and mix at medium speed until light and fluffy. At low speed, slowly add the flour mixture and then the toffee bits. Mix until just blended; do not over-mix. Place ground nuts in a small bowl. Using hands...

  Prep: 25 min     Bake: 15 min     Chill 3 hrs Yield: 8 servings Ingredients Vegetable  cooking spray 3 large eggs 1 cup granulated sugar 3/4 cup all-purpose flour 2 tsp cinnamon 1 tsp baking soda 1 tsp baking powder 1 tsp ground giner 1/2 tsp salt 1/2 tsp ground nutmeg 2/3 cup canned unsweetened pumpkin 1/2 cup finely chopped pecans, toasted 1 tsp lemon juice 1 1/2 cups powdered sugar, divided 2 (3-ounce) packages cream cheese, softened 1/4 cup butter or margarine, softened 1 tsp vanilla extract 1 tsp lemon juice powdered sugar for garnish Directions Coat bottom and sides of a 15- x 10-inch jelly-roll pan with cooking spray, and line with wax paper. Coat wax paper with cooking spray; set aside. Beat eggs at medium speed with an electric mixer 5 minutes or until thick and lemon-colored; gradually add granulated sugar, beating until well combined. Combine flour and next 6 ingredients. Gradually add to egg mixture, beating well. Combine pumpkin, pecans, and ...

  This recipe is from Brittany, a former boss of mine in Las Vegas. She gave me her recipe specifically for the crust when I complained that my Oreo cheescake crust recipe could stand improvement. Ingredients Crust 2-3 cups crushed Oreos (about 1.5 packages of double stuffed Oreos) 5 Tbsp butter, melted Filling 2 lb cream cheese, room temperature 1 1/3 cup granulated sugar 2 tsp vanilla extract 2/3 cup whipping cream 4 large eggs 10 double stuffed Oreo cookies, chopped Directions Crust Preheat oven to 350 degrees F. Butter edges of spring form pan. Finely grind cookies. Put crumbs in a large bowl and stir in melted butter and mix until evenly distributed. Put the crumbs in the bottom of the pan and press into an even layer. Bake for 10 minutes. Allow to cool. Reduce oven temperature to 300 degrees. Meanwhile, boil 2-3 cups of water for the water bath. Once your pan is cool, wrap heavy aluminum foil around the bottom and sides to prevent leakage while baking. Filling Cut the cream c...

When I first moved to Seattle, my girlfriends and I would regularly go to brunch. There was a little family owned restaurant near an old apartment of one of my friends that served "Montana Pancakes". This is my closest guess to the recipe. Essentially it's fried banana bread, which is why they're so tasty! Ingredients 3/4 tsp baking soda 1/2 tsp baking powder 1 1/2 cups sugar 2 ripe bananas, mashed 2 eggs 1/4 cup pecans, whole, toasted 1 granny smith apple, small, cut into chunks 2 1/2 cups whole wheat flour 1/2 tsp salt 1/2 cup butter 1 1/2 tsp vanilla extract 1/2 cup light vanilla soy milk 3 tblsp shredded coconut Directions Sift together flour, banking soda, baking powder and salt. Beat butter and sugar until light and fluffy. Add one egg at a time and beat well after each addition. Blend in flour mixture, mashed banana, coconut, vanilla and soy milk. Stir in apple and pecans by hand. In a large lightly greased skillet on medium-low heat pour batter, about 1 cup at...

  When I was attending the University of Alberta in the 1980s most days began in the CAB Cafeteria lining up for a cinnamon bun. You couldn't be late or they would be sold out. Later I found out that they bake as many as 70 dozen every morning and very rarely do they not sell out. Instead of icing on top, these have a crust of melted butter, sugar and cinnamon that is SO good! This version of the original Tuck Shop recipe was adapted for home kitchens by Joyce Kerr, former U of A food services manager, and published in  New Trail  in 1982. Soften 2 packages instant yeast OR (not both) 1 oz Fleischmann’s fresh yeast In ½ cup warm water And 2 tbsp sugar   Let this mixture set until the yeast is dissolved (about 10 minutes). In a large bowl put 2 cups boiling water Add 3 tbsp margarine 2 tsp salt And 3 tbsp sugar   Let the margarine melt and the mixture cool a bit. Then add 2 cups all-purpose flour   Beat this mixture hard until very smooth and creamy (about 5...

Prep: 30 min     Bake: 23 min     Cool: 50 min Yield: 2 dozen muffins Ingredients 1 cup pecans, chopped (optional) 1 1/2 cups flour, whole wheat 1 1/2 cups rolled oats 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 2 cups sugar 1/2 cup canola oil 3 large eggs 2 1/2 teaspoons vanilla extract 1 8-oz can crushed pineapple, undrained 3 large carrots, finely grated (1 cup) 1 cup golden raisins (optional) 1 cup shredded coconut Directions Preheat oven to 350 degrees F. Bake pecans in a single layer on a baking sheet 5 to 7 minutes or until lightly toasted and fragrant. Cool completely on a wire rack (about 15 minutes). Meanwhile, combine flour, salt, baking soda, ground cinnamon and nutmeg in a large bowl, make a well in center of mixture. Whisk together sugar, canola oil, eggs, and vanilla extract, fold in crushed pineapple and carrots. Add to flour mixture, stirring just until dry ingredients are moistened. Fold in toasted pe...

  This recipe is from Mona, the wife of an old co-worker.  Ingredients tomatoes, red, orange and yellow red onion salt pepper olive oil kalamata olives basil balsamic vinegar goat cheese rustic italian bread, toasted Directions Slice tomatoes and place in a large bowl. Add sliced red onion, salt, pepper and olive oil. Add sliced kalamata olives, to taste. Add a generous amount of extra virgin olive oil, then taste. Add bread and toss.  Add good aged balsamic vinegar, little by little. Taste as you go. Be careful not to add too much. Add basil and goat cheese at the end and toss just before serving. You don't want to add the cheese too early or it will melt away.

  I first had this salad at a holiday potluck at work. It's a favorite of mine. Prep Time: 15 minutes Yield: 16 servings Ingredients 1 package (3 ounces) chicken ramen noodles 1 package (16 ounces) broccoli coleslaw mix 2 cups sliced green onions (about 2 bunches) 1 1/2 cups broccoli florets 1 can (6 ounces) ripe olives, drained and halved 1 cup sunflower kernels, toasted 1/2 cup slivered almonds, toasted 1/2 cup sugar 1/2 cup cider vinegar 1/2 cup olive oil Directions Set aside the noodle seasoning packet, crush the noodles and place in a large bowl. Add the slaw mix, onions, broccoli, olives, sunflower kernels and almonds. In a jar with a tight fitting lid, combine the sugar, vinegar, oil and contents of seasoning packet, shake well. Drizzle over salad and toss to coat. Serve immediately.

Ingredients 1 cup quinoa 2 cups water 3/4 pounds boneless skinless chicken breast, cut into bite size pieces 1 cup broccoli florets 3/4 cup shredded carrots 3/4 cup shredded cabbage 1/2 cup blue cheese crumbles, plus more for garnish 4 green onions chopped, save half for garnish Dressing: 1/2 cup olive oil 1/2 cup hot sauce 1 teaspoon seasoned salt Directions Step 1 Rinse quinoa well and drain. In a medium pot, combine quinoa and water. Bring to a boil, then cover and turn heat to low. Cook until all the water is absorbed, about 20 minutes. Remove from the heat, fluff the quinoa with a fork. Step 2 While the quinoa is cooking make the buffalo sauce dressing and cook the chicken and broccoli. In a measuring cup or small bowl combine the olive oil, hot sauce and seasoned salt. Whisk to combine. Set aside. Step 3 Heat a medium size skillet over medium high heat. Add a tablespoon of olive oil and saute the broccoli for 5 minutes. You want it to just start to soften, but still be crisp. Rem...

  Prep: 45 mins Yield 4 servings (1 1/2 cup serving size) Ingredients 2 cups shredded skinless, boneless rotisserie chicken breast 1/2 cup chopped green onions 1/2 cup (2 ounces) shredded Monterey Jack cheese with jalapeno peppers, divided 2 tablespoons grated Parmesan cheese 1/4 teaspoon salt 1/4 teaspoon black pepper 3/4 cup 1% low-fat milk 1/4 cup chopped fresh cilantro 1 (11-ounce) can tomatillos, drained 1 (4.5-ounce) can chopped green chiles, drained 12 (6-inch) corn tortillas Cooking spray Directions Step 1 Preheat oven to 375 degrees F Step 2 Combine chicken, green onions, 1/4 cup Monterey Jack cheese, parmesan, chili powder, salt and pepper in a medium bowl. Place milk and next 3 ingredients (through chiles) in a food processor or blender; process until smooth. Step 3 Heat tortillas according to package directions. Pour 1/3 cup tomatillo mixture into bottom of an 11 x 7 inch baking dish coated with cooking spray. Arrange 4 corn tortillas in a dish and top with half of chic...