EXPERIMENTAL

Chocolate Chip Muffins

Category: Bread

Labor: Easy

Oven Temp: 400º

Baking Time: 18-22 minutes/batch

  • 2 cups flour
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 3 Tbsp sugar
  • 3/4 cup chocolate chips
  • 1 egg
  • 1 cup milk
  • 1/4 cup oil
  • 1 tsp vanilla extract

** I made these once and don't remember liking them all THAT much. Let me know what you think **

  1. Preheat oven to 400º.
  2. In a medium bowl combine flour, baking powder, salt, sugar and chocolate chips. Mix well and set aside.
  3. In a small bowl, beat egg slightly, then add milk, oil and vanilla.
  4. Add the egg mixture to the flour mixture and stir just until flour is moistened (do not overmix).
  5. Drop by rounded teaspoonfuls into muffin pans.
  6. Bake for 18-22 minutes until they are light brown and toothpick comes out clean.
  7. Transfer to cooling rack.

Makes 1 dozen normal-sized muffins.


Eggnog Cookies

Category: Dessert

Labor: Moderate

Oven Temp: 350º

Baking Time: 23-25 minutes/batch

  • 2-1/4 cups flour
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1-1/4 cups white sugar
  • 3/4 cup butter or margarine, softened
  • 1/2 cup eggnog
  • 1 tsp vanilla extract
  • 2 large egg yolks
  • 1 Tbsp ground nutmeg

** I made these once and don't remember liking them all THAT much. Let me know what you think **

  1. Preheat oven to 300º.
  2. In a medium bowl combine flour, baking powder, cinnamon, and nutmeg. Mix well with a wire whisk and set aside.
  3. In a large bowl, cream sugar and butter with an electric mixer to form a grainy paste. Add eggnog, vanilla and egg yolks and beat at medium speed until smooth.
  4. Add the flour mixture and beat at low speed just until combined. Do not over mix.
  5. Drop by rounded teaspoonfuls onto ungreased baking sheets, 1 inch apart. Sprinkle lightly with nutmeg. Bake for 23-25 minutes or until bottoms turn light brown. Transfer to cool, flat surface immediately with a spatula.

Makes about 3 dozen.


Rob's Beef Wellington

Category: Main Dish

Labor: Difficult

Oven Temp: 350º

Baking Time: Varies

  • 2 lbs mushrooms
  • 1/2 cup red wine (Merlot or Cabernet)
  • 16 oz chive and onion-flavored cream cheese
  • 2 thawed puff pastry sheets
  • 1 egg
  • 1 cube butter
  • 3 lb filet mignon tenderloin

** This is Rob's recipe. It's truly melt-in-your-mouth, but I haven't tried to make it yet... **

  1. Chop mushrooms to 1/8". Saute in red wine & butter. Drain
  2. Cook tenderloin at 350º until meat thermometer indicates "rare" on a baking sheet with sides. Refrigerate 30 minutes.
  3. Roll out pastry sheet
  4. Mix chopped, sauteed mushrooms w/ cream cheese. Place 1/2" layer on pastry crust in the size of the tenderloin.
  5. "Frost" tenderloin 1/2" think w/ mushroom mixture. Cover w/ second pastry sheet and pinch closed.
  6. Brush w/ beaten egg and cold water on the outside.
  7. Cook at 350º until meat thermometer reads "medium".
  8. Let cool 20 min., slice 1" thick and serve.

Sukiyaki

Category: Main Dish

Labor: Moderate

  • 1-1/2 lb beef rib eye
  • 1 small can shirataki
  • 1 cup (4-6) sliced mushrooms
  • 1-1/2 cups sake
  • 1-2 eggs
  • 12 oz. tofu (optional)
  • 1 bunch green onions
  • 8 oz can bamboo shoots (rinsed)
  • 1 cup Japanese soy sauce
  • 3 Tbs sugar

** It's been a long time since I've made this...**

  1. Slice beef very thin (easier to cut if slightly frozen).
  2. Slice tofu into 1" pieces and set aside.
  3. Put small amount of oil in frying pan and scramble eggs. Set aside.
  4. Heat oil in frying pan and saute beef.
  5. Add onions, shirataki, bamboo shoots, mushrooms and tofu.
  6. Combine remaining ingredients to make a sauce. Pour sauce over meat and vegetables until they are half-covered. Adjust heat so that sauce simmers.
  7. Cook for 10 minutes, then sample piece of meat.
  8. Remove from pan and serve hot with rice.

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