Chocolate Tart

1 cup + 3 T flour
2 T brown sugar
3 oz unsweetened chocolate
2 T espresso ground to a fine powder
1/2 tsp cayenne pepper
pinch salt
10 T unsalted butter chilled
2 eggs
2 T water
2 tsp vanilla extract
1 cup sugar
1/4 cup chopped nuts if desired
1/2 cup strawberry or raspberry preserves

Preheat oven to 350º. In food processor, blend 1 cup of the flour, brown sugar, 1 oz of the chocolate and a pinch of salt until finely chopped. Cut 6 T butter into chunks and add to the processor bowl. Pulse a few times until the mixture is like corn meal. Add 2 T water and one teaspoon vanilla and pulse again to mix. The dough will be crumbly. Press dough into ramekins or individual tart pans to make a thick crust (about 1/8"). Freeze 30 minutes, then bake until crust is just set and starting to brown, about 6 - 8 minutes. This can be done ahead of time and kept covered in the refrigerator.

Stir remaining butter and chocolate over low heat until melted. Allow to cool for five minutes. Combine eggs, sugar, remaining vanilla and pinch of salt and beat 'til smooth and slightly lighter in color. Fold in chocolate mixture, then the remaining flour, the coffee powder, cayenne and optional nuts. Stir to mix and fill ramekins or tins about 2/3 full. Bake about 25 - 30 minutes, until filling puffs but tester still comes out wet. Allow the tartlets to cool just 'til you can handle them, then run a thin-bladed knife around the edge of the crust and gently unmold the tartlets onto separate plates. Heat the preserves 'til liquefied, then strain and spoon into the center of the tartlet. Allow to cool another five minutes before serving. May be made a day ahead and kept in the refrigerator, but serve at room temperature or warmer. Whipped cream, a small scoop of ice cream or a couple of fresh berries go nicely with this intense treat.

Makes 4.

Homemade Flavored Yogurt (Yoghurt)

Ingredients
1 quart whole milk
1/4 to 1/3 cup sugar, honey, maple syrup, chocolate syrup, malt, molasses, or artificial sweetener
1/3 cup instant nonfat dry mlk (optional. It produces a thicker texure and increases the protein content by 2 grams per cup.)
1 rounded tablespoon plain yogurt or recommended quantity of powdered culture
Flavorings or fruit (see instructions)

Instructions
Scald 1 quart of milk and stir in 1/4 to 1/3 cup sugar, honey, maple syrup, chocolate syrup, malt, molasses, or artificial sweetener. If other flavors are desired, after dissolving the sugar or honey, stir in 1 tablespoon of extract, such as vanilla, lemon, almond, or peppermint, or instant coffee. Another time, try adding 1 teaspoon of ground spices, such as cinnamon, nutmeg, mace, ginger, or your own special combination. Add the instant nonfat dry milk, cool the mixture to 110 degrees F, and stir in the culture. Pour into warm containers, cover, and incubate.

For jam, preserve and peanut butter flavors, put 1 tablespoon of the flavoring into the bottom of 1-cup containers and pour the warm milk-yogurt mixture over. Cover and incubate as usual.

If fresh, canned, or dried fruit is desired, it is best to make such additions to the yogurt after it has incubated. The acid content of some fruits can curdle the milk-yogurt mixture and prevent proper fermentation.

Whenever you are flavoring yogurt, always remember to leave 1 cup plain, so that you will have fresh starter for the next batch.

Its time to make Donut

2 cups flour
1/2 cup sugar
1 teaspoon salt
1 tablespoon baking powder
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
2 tablespoons melted butter
1/2 cup milk
1 tablespoon vanilla extract
1 egg, beaten

In a small bowl, sift together the flour, baking powder, salt, nutmeg and cinnamon. Set aside
In a larger bowl, whisk the egg until its solid yellow, about 2 minutes. Gradually add the sugar, making a light buttery yellow emulsion. Alternate adding the flour mixture and the melted butter, then more flour, then half the milk, then more flour, followed by the second half of the milk and vanilla extract, and finished with the last of the flour. You should have a fairly firm dough ball. Turn it out onto a lightly floured board and roll it out to about 1/2 an inch thick, or slightly thicker. Use a donut cutter or a large round biscuit cutter and a small biscuit cutter, to cut out donut rounds.

Heat a quart of oil to about 375 degrees in a large high sided dutch oven or deep fryer. Drop the donuts in the hot oil one at a time, being careful not to crowd the fryer. I try to stick with two or three donuts at a time, so I can keep track of them and they won’t get burnt. Fry the donuts for about a minute on each side. Remove from the hot oil with a slotted spoon and drain on several layers of paper towels, or on a wire cooling grid. Allow to cool before frosting. If you’re going to roll them in sugar or cinnamon sugar, do it while they’re hot.

I made my Icing with a mixture of about 1 cup powdered sugar and a tablespoon of milk plus a few drops of strawberry extract. Mix until you’ve got a thick paste, and pipe it on top of the cooled donuts. Smooth out the tops with a small icing spatula dipped in milk or water, and sprinkle with your choice of sprinkles!

Cinnamon Caramel Pecan Waffles. FOR BREAKFAST!

Cinnamon Caramel Pecan waffles

2 cups all purpose flour
2 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
3 eggs, separated
2 cups milk
1/2 cup vegetable oil
1/2 cup caramel sauce (I used pre-made)
1 cup coarsely chopped pecans
2 tablespoons cinnamon

I recommend letting the milk and eggs set out on the counter for about 15-20 minutes before using them. Cold ingredients lead to less fluffy waffles in this recipe.

In a medium sized bowl, combine the flour, sugar, baking powder, salt, cinnamon and pecans.
In another bowl, combine the egg yolks, milk, caramel sauce and oil. Pour this mixture into the dry ingredients bowl, and stir until just combined (like muffins, small lumps are ok)

In a small mixing bowl, beat egg whites until stiff peaks form (electric mixer- hand or stand both work) Fold the egg whites into the waffle batter.

Fill and bake in your waffle iron according to waffle iron instructions. Each iron has a different capacity, but for my dual 5inch square waffle iron, this recipe made about 12 waffles.

Also, I recommend scooping with a ladle, from the bottom up through the top of the batter when you fill your waffle iron, that way you get a nice amount of pecans, which tend to sink to the bottom, and the rest of the batter on the top.

Also, I made a maple cinnamon caramel glaze for the waffles. Here's the quick recipe for that

1/2 cup real maple syrup
1/2 cup caramel sauce (I used store bought) or can make : 1/2 cup sugar ; 1/2 cup water
1/2 teaspoon cinnamon
1/4 cup melted butter
a handful of whole pecans

Mix all ingredients together, making sure that the cinnamon is dispersed through the mixture, add in the pecans and pour over top the hot waffles.

Eat and enjoy! I recommend serving with a nice big glass of milk.

The MacGyver Waffle Sandwich



1 cup milk
4 eggs
1/2 cup melted butter
2 cups flour
1 Tablespoon baking powder
1 teaspoon salt
1 cup shredded cheddar (any cheese will work, depending on your taste)

Whisk together the liquid ingredients. Add the salt and baking powder to the flour, and then stir the flour mixture into the liquid mixture. Lastly, add the cheese a quarter cup at a time, stirring lightly between each addition, so it doesn’t form a big cheesy glob in the center of the batter.

All depending, this should make about 5 bread slice shaped waffles (my iron makes 5 inch square waffles, and it made 5 of them)

You can add whatever you like to the inside of your sandwich. Lettuce, tomato, lunch meat, ham, whatever.