Ingredients

¾ cup confectioners’ sugar
1?3 cup unsweetened (natural)
cocoa powder
4 large egg whites, at room
temperature
¼ teaspoon cream of tartar
½ cup granulated sugar
½ teaspoon pure vanilla extract

Procedures

PREHEAT the oven to 300°F. Line 1 or 2 cookie sheets with parchment
paper. If using 2 sheets, make sure to have one oven rack at the bottom
of the top third of the oven and one at the top of the lower third, so they’re separated by at least 4 inches (see page 3).

SIFT the confectioners’ sugar and cocoa through a sieve set over a medium bowl.

USING an electric mixer at medium speed, beat the egg whites and cream of tartar in a large, clean bowl until the whites hold soft peaks. Increase the speed to high and gradually beat in the granulated sugar one tablespoon at a time, until the whites are thick, stiff, and glossy. Beat in the vanilla. Using a rubber spatula, gently fold in the cocoa mixture, making sure it’s completely absorbed, but don’t get stir-happy or else the whites will deflate too much.

DROP the meringue by slightly rounded tablespoonfuls onto the prepared
sheet(s), using a finger of your free hand to push the batter off the spoon. The meringues should be about 1½ inches in diameter and at least 1½ inches high with charming pointy, craggy tops; place them about 2 inches apart on the prepared sheet(s).

BAKE the meringues for 25 minutes or until the outside feels dry but the inside is still soft. (Overbaking will produce meringues that are dry and crisp throughout.) There’s no need to rotate the sheets. Carefully slide the parchment off the cookie sheet and onto a rack. When the cookies have cooled, gently peel them off the parchment.

STORE in an airtight container in a cool, dry place (but not in the refrigerator) for up to 3 days, but these are best the day they’re made.

Ingredients

3 cups (about 9 ounces) lightly packed sweetened shredded
coconut
½ cup sweetened condensed
milk
1 teaspoon pure vanilla extract
1 teaspoon fresh lemon juice
large egg white
Dash of salt

Procedures
PREHEAT the oven to 350°F. Line a cookie sheet with parchment paper.

COMBINE the coconut, condensed milk, vanilla, and lemon juice in a large bowl.

USING an electric mixer, beat the egg white with the salt in a medium bowl until it holds soft peaks. Fold the white into the coconut mixture

DROP small mounds of the batter, measuring about 1½ inches in diameter, onto the prepared sheet. Arrange them about 1½ inches apart.With slightly wet fingertips, pinch the mounds to make them a tad
narrower and taller, about 1¼ inches in diameter and 1 inch high with
a slightly pinched top. Bake for 15 to 17 minutes, rotating the sheet
from front to back about two-thirds of the way through baking, or
until the macaroons are golden (some coconut shreds on top will be
dark brown). Slide the parchment off the cookie sheet and onto a rack.
After 5 to 10 minutes, remove the macaroons from the parchment using
a thin metal spatula and place them directly on the rack to finish
cooling.

STORE in an airtight container for up to 5 days.

Ingredients

3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
16 tablespoons (2 sticks) unsalted
butter, softened
½ cup granulated sugar
½ cup confectioners’ sugar
2 large eggs
2 tablespoons finely grated
lemon zest (from about 2
lemons)
¼ cup fresh lemon juice
1 teaspoon pure vanilla extract

LEMON ICING
1 cup confectioners’ sugar
1 tablespoon fresh lemon juice
2 teaspoons milk

Procedures
PREHEAT the oven to 350°F. Line 1 or 2 cookie sheets with parchment
paper.

WHISK together the flour, baking powder, and salt in a medium bowl.

USING an electric mixer, beat the butter in a large bowl until creamy.
Add the granulated and confectioners’ sugars and beat until smooth
and creamy. Beat in the eggs, then the lemon zest, lemon juice, and
vanilla. With the beaters on low speed, mix in the flour mixture just
until fully incorporated. The dough will be thick and a little sticky.

DROP the dough by slightly rounded tablespoonfuls onto the prepared
sheet(s), arranging about 2 inches apart. Flatten the mounds slightly
with your fingers to about a ½-inch thickness. Bake for about 13 minutes or until pale on top and golden on the bottom. The cookies should feel set but still tender inside. (If using 2 cookie sheets, rotate them from top to bottom and front to back about halfway through baking.)

Transfer the cookies to a rack to cool completely.

FOR THE ICING: Whisk the confectioners’ sugar, lemon juice, and milk
in a small bowl. Spread the icing on the tops of the cookies using a
small spreader or a table knife. Let the cookies stand on a rack until
the icing sets.
STORE, layered between sheets of wax paper, in an airtight container
for up to 1 week.

Ingredients

10 ounces (about 2 full cups)
blanched whole almonds
1¼ cups sugar
3 large egg whites
½ teaspoon pure almond extract
6 ounces fine-quality
bittersweet chocolate,
chopped, optional

Procedure
PREHEAT the oven to 350°F. Line 1 or 2 cookie sheets with parchment
paper.

COMBINE the almonds and ¼ cup of the sugar in a food processor and
process until the almonds are finely ground. Add the egg whites and
almond extract and process until blended. Add the remaining 1 cup
of sugar and process until thoroughly combined, about 15 seconds or
until the dough is a thick, sticky paste.

DROP the dough by level tablespoonfuls, arranging about 2 inches
apart on the prepared sheet(s). Using a pastry brush lightly moistened
with water, brush the tops and sides of the macaroons, gently pressing
down on them to form smooth rounds about ½ inch thick and
1¾ inches in diameter.

BAKE for about 15 minutes or until the macaroons are pale golden.
They should feel crisp on the outside but still soft inside. (If using
2 cookie sheets, rotate them from top to bottom and front to back
about halfway through baking. Remove the sheet(s) from the oven and
slide the parchment onto racks.) Cool for about 5 minutes, then use a
thin metal spatula to remove the macaroons from the paper. Place on
a rack to cool completely.

In a food processor, process the mayonnaise, vinegar, oil and ginger until smooth.

Transfer to a large bowl and season with salt and pepper.

Add the broccoli, carrots, scallions and cilantro and toss.

Garnish with the sunflower seeds and serve.

Ingredients:
* 1 (18.25 ounce) package white cake mix
* 1 (3.4 ounce) package instant butterscotch pudding mix
* 2/3 cup rolled oats
* 1/2 cup vegetable oil
* 1/2 cup sour cream
* 1/4 cup water
* 2 teaspoons vanilla extract
* 1 cup semisweet chocolate chips

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Procedures

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
2. In a large bowl, stir together cake mix, instant pudding, and rolled oats. Add oil, sour cream, water, and vanilla; mix until smooth and well blended. Stir in chocolate chips. Roll dough into 1 1/2 inch balls, and place 2 inches apart on the prepared cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Ingredients

• 4 (1/2 pound) beef top sirloin steaks
• 1/2 cup vegetable oil
• 1 ounce steak spice seasoning mix

Procedures

1. Put oil and steak spice on a large enough platter to accommodate the steaks.
   
2. Coat the steak well with the oil and spices.
3. Preheat an outdoor grill for high heat and lightly oil grate
4. Grill steaks over high heat to desired doneness.

Ingredients

• 2 tablespoons sea salt
• 2 tablespoons lemon pepper
• 2 (12 fluid ounce) cans or bottles beer of choice
• steak
• oil

Procedures

1. Place the steaks in a large, shallow container with a lid.
   
2. Season each side of the steaks with the salt and lemon pepper.
   
3. Gently pour the beer over the steaks (making sure the seasoning doesn’t wash off).
   
4. Cover, and refrigerate for 1 to 2 hours.
5. Preheat grill for high heat.
6. Lightly oil grill grate. Place steaks on grill, and discard beer marinade.
   
7. Cook for 5 minutes per side, or to desired doneness.

Crust Ingredients:

• 1 1/2 cup Graham Cracker Crumbs
• 1/4 cup Sugar; Granulated

Cheesecake Ingredients:

• 1 lb Cream Cheese
• 1/4 cup Sugar; Granulated
• 2 tsp Lemon Juice
• 4 Eggs; large
• 1 cup Sour Cream
• 1 cup Bananas; Mashed; *
• 6 tbsp Butter; Melted
• * Approximately 3 medium bananas should yield the 1 cup of mashed

Crust Procedures:

1. Preheat the oven to 350 degrees F.
2. Place the crumbs in a mixing bowl and add the butter and sugar. Blend well.
3. Press the crumb mixture onto the bottom and partly up the sides of a greased 9-inch springform pan.
4. Smooth the crumb mixture along the bottom to an even thickness.
5. Bake for about 10 minutes in the oven at 350 degrees F. Cool before filling.

Cheesecake Procedures:

1. Preheat the oven to 350 degrees F.
2. In a large mixing bowl; beat the cream cheese, sugar and lemon juice together.
3. Add the eggs, one at a time, beating well after each addition.
4. Stir in the sour cream and the mashed bananas and blend well until very smooth.
5. Pour the mixture into the prepared crust and bake for 1 hour.
6. Cool in the oven, with the door propped open, until the cake is at room temperature. Chill until serving time.

Ingredients:

• 1 Egg, separated
• 1/2 cup Skim milk
• 1 pk Gelatin (envelope)
• 1/8 tsp Salt
• 1 tbsp Equal (no substitute)
• 1 1/2 cup Cottage cheese
• 1 tbsp Lemon juice
• 1 tsp Vanilla
• 6 tbsp Lite Coolwhip

Procedures:

1. Take cottage cheese and cream in blender until very SMOOTH. Set aside.
2. Put egg yolk in top of double boiler, beat well and add milk.
3. Add gelatin & salt. Cook over boiling water until gelatin dissolves and mixture thickens. (about 10 minutes)
4. Remove from heat, add sugar substitute. Cool.
5. Add cottage cheese, lemon juice and vanilla to cooled mixture.
6. Chill, stirring occasionally, until mixture mounds when dropped from  spoon.
7. Beat egg white until stiff. Fold egg white and cool whip together into mixture.
8. Pour into graham crust. Or pour into pie plate and top with crumb topping.
9. Crumb Topping: crush 2 graham crackers fine. Mix with pinch of cinnamon and nutmeg.
10. Take cottage cheese and cream in blender until very SMOOTH. Set aside.
11. Put egg yolk in top of double boiler, beat well and add milk.
12. Add gelatin & salt. Cook over boiling water until gelatin dissolves and mixture thickens. (about 10 minutes)
13. Remove from heat, add sugar substitute. Cool.
14. Add cottage cheese, lemon juice and vanilla to cooled mixture.
15. Chill, stirring occasionally, until mixture mounds when dropped from a spoon.
16. Beat egg white until stiff. Fold egg white and cool whip together into mixture.
17. Pour into graham crust. Or pour into pie plate and top with crumb topping.
18. Crumb Topping: crush 2 graham crackers fine. Mix with pinch of cinnamon and nutmeg.