Crunchy Noodle Salad

Love the peanut sauce for the noodles ... you could serve it with chicken ... yummy! Had to stop myself from eating the sauce on its own.

1 lb. thin spaghetti

1 lb sugar snap peas

2 red bell peppers, cored and seeded, and thinly sliced

4 scallions (white & green parts), sliced diagonally

3 Tbsp. chopped fresh parsley leaves
Dressing:

1 cup vegetable oil

1/4 cup rice wine vinegar

1/3 cup soy sauce

3 Tbsp. dark sesame oil

2 Tbsp. honey

2 garlic cloves, minced

1 tsp. grated fresh ginger

2 Tbsp. toasted white sesame seeds, divided (optional)

1/2 cup smooth peanut butter

1. Bring a a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.

2. Bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil and cook for 3 - 5 minutes, until crisp tender. Lift the snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain.

3. For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 1 bbsp. sesame seeds (optional) and peanut butter in a medium bowl. Set aside.

4. Combine the spaghetti, sugar snap peas, peppers and scallion in a large bowl. Pour the dressing over the spaghetti mixture. Add the remaining sesame seeds and parsley and toss together.

Note: I used two large raw carrots, julienned, instead of the sugar snap peas. I also added 1/2 cup of roasted chopped peanuts just before serving. Serve at room temperature. If you must refrigerate it, just allow it to come to room temperature before serving. This is also excellent topped with sliced grilled chicken pieces.

Peanut Butter Cookies

These are gluten free peanut butter cookies and they have officially become one of my favorite peanut butter cookies. They are soft with a nice sweet crunch from the coating of sugar. If one has to give up flour in a cookie, this is a good way to do it.

1 cup natural peanut butter

1 cup sugar

1 egg, room temperature

1 tsp. vanilla extract

1. Preheat oven to 350 degrees.

2. In a medium bowl, mix peanut butter and sugar. Break egg into a small dish and beat lightly. Add to peanut butter mixture and mix well. Add vanilla extract and mix until thoroughly combined.

3. Roll a teaspoonful of mixture into a ball, roll in granulated sugar and place on making stone. The cookies will spread so allow room for that. Using a fork, form criss-cross designs on cookies.

4. Bake for 12 minutes.

5. Allow the cookies to cool on the stone for at least 8 minutes. Remove to wire rack and allow to cool completely before storing in airtight tin.

Makes 24 cookies.

Cinnamon Raisin Rolls

Whenever it snows or when the weather is particularly chilly I always feel the urge to make these cinnamon rolls. Sarah loves them with a glass of cold milk and I have them with hot tea. It really is an easy recipe to make.

1 package (1/4 oz. or 2 teaspoon) active dry yeast

1/3 cup sugar

1/4 cup warm water (110 - 115 degrees)

1 cup warm milk (110 - 115 degrees)

1/3 cup shortening

1/2 teaspoon salt

1 egg

4 cups all-purpose flour

Filling:

2 Tbsp. butter, melted

1/2 cup sugar

1/4 cup brown sugar

3/4 cup raisin

1 Tbsp. cinnamon

Glaze:

1 cup powdered sugar

2 -3 Tbsp. milk

1 teaspoon vanilla extract

1. In a large mixing bowl, dissolve yeast and 1/4 cup sugar in warm water. Add remaining sugar, warm milk, shortening, salt, egg and two cups flour, beat until smooth.

2. Add remaining flour to form a soft dough. Turn onto well floured surface and knead until smooth and elastic, about 6 - 8 minutes.

3. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

4. Punch down dough. Divide in half. Roll each portion into about a 12-inch x 8-inch rectangle.

5. To make filling: mix the two sugars, add the raisins and cinnamon and mix well.

6. Brush melted butter over the rectangle. Sprinkle half of the filling over the dough. Roll up tightly, starting at the long end. Slice into 1-inch rolls. Place in a large greased baking pan that will hold 12 - 15 rolls.

7. Repeat with the remaining dough. Let rolls rise in a warm place until doubled, about 30 - 40 minutes.

8. Bake at 350 degrees for 20 - 30 minutes or until lightly browned. I usually remove them on the early side because Sarah doesn't like them crusty ... she likes them a little on the doughy side.

9. When rolls are done, remove pan from oven. Make glaze by mixing powdered sugar, milk and vanilla. Set aside for 5 - 10 minutes for it to harden a little. While rolls are still hot, spread glaze on top with a spoon and serve immediately.

10. Makes 12 - 15 rolls. Store in tightly covered container and warm up in the microwave for a few seconds before serving the next day.

Chocolate Chip Pancakes

I have been making these pancakes for Sarah since she was old enough to eat "adult" food. Once when she was about two she ate four of these! Granted I make the pancakes small but I couldn't figure out how she could fit four pancakes into that tiny body. When she became a teenager, she asked for chocolate chips to be added and this is the way I make them now.

2 cups Jiffy mix or any kind of pancake mix

1/2 - 2/3 cups milk

1 teaspoon vanilla extract

1 Tbsp. vegetable oil

1/2 cup mini chocolate chips

1. Mix pancake mix, 1/2 cup milk, vanilla and vegetable oil together in a medium bowl. Use a whisk to get rid of any lumps. Add more milk if needed to get a smooth dropping consistency.

2. Add chocolate chips to the pancake batter and set aside.

3. Heat up a heavy saucepan or griddle over medium heat, add a couple tablespoons of vegetable oil and when it is hot enough, using a quarter cup measuring cup, drop pancake batter and spread out a little. Cook until lightly brown and flip over, cooking for a minute or two.

4. Serve with maple syrup, scrambled eggs and bacon.

Makes 8 pancakes. You can freeze what you do not use.

Cook only until lightly brown

We use a 1/4 measuring cup to make the small pancakes.

Christmas Cookies

Sarah and I have been making Sugar Cookies since she was a baby. That first Christmas when she was 3 1/2 months old, I put her in her baby carrier and placed her on the kitchen table as I mixed dough. I would hold dough up to her nose so she could sniff and I would talk to her as she stared at me wide-eyed and interested and smiling. Sarah was a cheerful, wakeful baby who hardly ever napped and very seldom cried. She took exactly two half-hour naps each day ... one at mid-morning and one at mid-afternoon. But I didn't care ... I was happy to see her chubby-cheeked smiles ... after all, the household chores got done ... the laundry got washed, the house was swept and dusted. the kitchen mopped, dinners were cooked on time and treats were baked, and Sarah was always clean and sweet smelling. I learned very early to engage Sarah in all my activities ... as I did chores I would place her in each room where she could see what I was doing and I talked to her as I worked and she never ever fussed.

As soon as she was old enough to hold a cookie cutter, she was helping me cut cookies and this is when she discovered that raw cookie dough was very yummy. I hope she has as many memories as I have of a happy child, covered in flour with cookie dough smeared around her mouth. And I hope that she will create the same happy memories for her children as I have for her and my mother did for me.

I learned the art of cookie making in my mother's kitchen. My sisters and I will carry the smells and tastes of that time with us.

Sugar Cookies

1 1/2 cups powdered sugar

1 cup butter, softened

1 egg

1 tsp. vanilla

1/2 tsp. almond extract

2 3/4 cups all-purpose flour

1 tsp. baking powder

1/2 tsp. cream of tartar

1. Cream butter, powdered sugar, egg, vanilla and almond extract together until light and creamy.

2. Combine flour, baking powder and cream of tartar in a medium bowl, and add to creamed mixture.

3. Divide dough into two balls, flatten into discs and wrap each in plastic wrap and place in refrigerator to chill for 2 - 3 hours.

4. Working with one disc at a time (leave the other in the fridge), roll out on a well floured board or marble board and cut into different shapes with cookie cutters. Place an inch apart on lightly greased cookie sheets.

5. Bake in an oven preheated to 375 degrees for 7 - 8 minutes until barely golden. If using a 350 degree oven, bake for 10 - 12 minutes.

6. Let stand on cookie sheets for 5 minutes before removing to wire racks to cool completely.

7. Decorate, allow icing to cool dry completely (for several hours) before storing in an air tight container.

I don't really have a recipe for the icing that I use. I use about two cups of powdered sugar, a couple of teaspoons of cold water (always add one teaspoon) at a time until the glaze is soft enough to pipe but not runny. Spoon glaze into separate small bowls, depending on how many colors is used and remember to leave one portion uncolored. After coloring, I spoon the glaze into separate sandwich bags, snip a very tiny corner off each bag and use those as my piping bags. There is no need to buy fancy piping bags and all that.

The tradition is that Sarah cuts the first sugar cookie!

Cherry Almond Shortbread

2 cups butter (not margarine), softened

1 1/2 cups granulated sugar

1 large egg, room temperature

2 tsp. vanilla extract

5 cups all-purpose flour

2 tsp. baking powder

1/2 tsp. salt

1 1/3 cups candied or dried cherries, diced

1 cup toasted slivered almonds

1. Cream butter and sugar in large bowl. Add beaten egg and mix well. Add vanilla and beat until smooth.

2. Combine flour, baking powder and salt in medium bowl. Add to butter mixture in three additions, mixing well after each addition until no dry flour remains.

3. Add cherries and mix well. Divide dough into three equal portions. Shape each into 8-inch log. Wrap each log with waxed paper and chill for at least 6 hours or overnight.

4. When ready to bake, unwrap each log and slice into 1/3-inch slices. Arrange 2-inches apart on greased cookie sheets. Gently press 2 to 3 slivered almond into each cookie to form a pattern.

5. Bake in 350 degree oven for 10 minutes or until just golden. Let stand on cookie sheet for 5 minutes before removing to wire racks to cool completely.

6. Store in tightly covered containers.

7. Makes about 6 dozen cookies.

Note: This recipe works well halved.

English Toffee

14 Tbsp. butter

1 cup granulated sugar

2 Tbsp. cold water

Pinch of salt

1 tsp. vanilla extract

1 (6 oz) bag of semi-sweet chocolate chips

1/3 cup of finely ground, toasted almonds

1. Put butter, sugar and water in a heavy saucepan. Bring to a boil, stirring constantly with a wooden spoon.

2. Once mixture starts to boil, remove spoon and boil without stirring, for 10 - 15 minutes or until mixture reaches the 300 - 310 degrees on a candy thermometer ... this should be the brittle stage.

3. Remove from heat, and add vanilla and salt.

4. Pour into a well-buttered quarter sheet pan and spread to 1/4 inch. I just tilt the pan to get an even layer. Set aside and allow to cool.

5. When top of toffee is slightly firm, start making the chocolate topping. Over a double-boiler melt chocolate chips. Spoon evenly over toffee layer and spread until all the toffee surface is covered. Sprinkle ground almonds over the chocolate topping and set aside to cool completely.

6. When the chocolate top has hardened, remove from pan and break into pieces. Store in tightly covered container.

Note: This is a Paula Deen recipe that I modified. She mixed pecans into her toffee. I like the nuts ground and sprinkled on top of the chocolate ... that was more English to me.