From my best friend’s mom 
Smallest jar of instant coffee
4c sugar
4c boiling water
Mix (will store in fridge for weeks)
12 quart milk
½ gallon chocolate ice cream
½ gallon vanilla ice cream
Mix and add to coffee mixture
Served cold, of course.
From a great friend
1c corn syrup
2/3 c brown sugar
2 eggs, slightly beaten
¼ c butter
¼ t salt
2/3 c nuts
½ t vanilla
Mix corn syrup with brown sugar in saucepan. Cook gently over direct heat for a good five minutes. This is the important step! If you do not cook long enough, the tarts will not solidify. (Speaking from experience, here.)
Cool slightly. Pour over beaten eggs, beating continuously. Add remaining ingredients. Sprinkle nuts on bottom of tart shells. Pour syrup mixture into shells only ½ full – very important! – because will bubble over. Bake 400 for 10 minutes. Reduce to 350 for 15 minutes.
Makes 12 tarts.
Either purchase tart shells or I double my basic pie dough recipe (Flaky Pastry Crust recipe in “Joy of Cooking” page 859) for these 12 tarts. If you do make your own tart shells, form them into your muffin pan cups and fill.
Potato pancakes a little differently…
From the Irish Heritage Cookbook
1 pound boiling potatoes, peeled
3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
2 tablespoons vegetable oil for cooking
Cut half of the potatoes into pieces. Cook the cut-up potatoes in boiling salted water until tender,12 to 15 minutes. Drain and mash. Transfer to a bowl.
Grate the remaining potatoes into a small bowl lined with cheesecloth. Squeeze the cloth to extract as much of the starchy liquid as possible, catching it in the bowl. Add the grated potatoes to the mashed potatoes, then sift the flour, baking soda, and salt together over them. Add the potatoe starch liquid and buttermilk. Mix well.
Brush a large nonstick skillet [though I love and use my cast iron!] with vegetable oil and heat it over medium-high heat. Drop the potato mixture, a tablespoon at a time, onto the skillet. Flatten each cake with the back of a spatula, then cook on each side until browned and slightly raised, about 3 to 4 minutes per side. Repeat until all the mixture is used.
Serve immediately or transfer to a baking sheet and keep warm in a preheated 200F oven.
From a since disappeared cookbook, but “discovered” before that unfortunate event by my little brother
2 eggs, well beaten
1 cup sugar
1/2 cup butter or margarine, melted
1/4 cup cocoa
1/2 cup flour
1/2 teaspoon salt
1 teaspoon vanilla
1/2 cup chopped walnuts (optional)
Preheat oven to 275degrees.
Beat eggs well. Add sugar in gradually, beating constantly. Add flour, cocoa, butter -beating with each addition. Add vanilla, salt, and nuts and mix.
Pour into well-greased 8″ square pan and bake for 30 minutes.
Notes:
Lately, I double this and bake it in a 9 x 13 cake pan.
Oh, and it usually bakes for closer to an hour or until set in middle.
For the cake:
3 eggs
1 cup sugar
2/3 cup pumpkin
1 tsp baking soda
1 tsp cinnamon
3/4 cup flour
The filling:
8 oz cream cheese, softened
1 cup powdered sugar or Cool-Whip
4 tsp butter
1 tsp vanilla
Line a cookie sheet that has a small lip all the way around with waxed paper. Grease and flour it.
In a bowl, beat 3 eggs, then mix in sugar slowly. Add remaining ingredients, pour onto prepared pan and bake in preheated oven at 350F for 10-12 minutes.
While baking, whip together filling with an electric mixer. Spread it on the cooled cake and roll up like a jelly roll.
“ @SimcoeNorth snap a shot of them when you get a chance. :) in reply to SimcoeNorth 23 hrs ago
cecilia: "just omit the meat from your bean meals, like meatless chilli and spaghetti. we love lentils here, lentil soup, lentil curry over rice… I’ll put some more thought into this." (read)
Kalanna: "Amazing, eh?! I’m going to have to read up on what to do with them next. hehe But it is lovely to have a bouquet of lavender on my kitchen table in late November. They kept blooming!" (read)
Holli
