Benihana's Fried Rice

1 c Uncooked rice
5 T Butter
1 c Chopped onion
1 c Chopped carrots
2/3 c Chopped scallions
3 T Sesame seeds
5 Eggs
5 T Soy sauce
Salt
Pepper

Cook rice according to package directions.
In a large skillet melt butter.
Add onions, carrots and scallions. Saute until carrots are translucent.
Set aside.
Heat oven to 350 degrees. Place sesame seeds in a shallow pan. Bake until golden brown (10 to 15 minutes), shaking pan occasionally for even color.
Lightly grease another skillet. Beat eggs. Pour into hot
skillet. Cook as you would scrambled eggs.
Combine rice, vegetables, sesame seeds and eggs. Add soy sauce. Stir.
Salt and pepper to taste.

http://recipecircus.com/recipes/DollyJ/CHINESE/Benihana39s_Fried_Rice.html

Chocolate Pixies

1/4 cup margarine, or butter
4 ounces unsweetened chocolate
2 cups flour
2 cups sugar
1/2 cup chopped walnuts
2 teaspoons baking powder
1/2 teaspoon salt
4 eggs

In a large saucepan over low heat, melt margarine and chocolate, stirring until smooth. Remove from heat; cool slightly. Lightly spoon flour into a measuring cup; level off. Stir in flour, sugar, walnuts, baking powder, salt, and eggs; blend in well. Cover; refrigerate at least 1 hour for easier handling. Heat oven to 300 degrees. Shape mixture into 1 inch balls; roll in powdered sugar (coat heavily). Place 2 inches apart on ungreased cookie sheets. Bake at 300 degrees for 15 - 18 minutes or until edges are set. Remove from the cookie sheets immediately. Makes 4 dozen cookies

http://recipecircus.com/recipes/A1FamilyCookbook/COOKIES/Chocolate_Pixies_.html

Winter Wonder Bars

12 ounces white chocolate
4 ounces bittersweet chocolate
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
10 tablespoons unsalted butter
3/4 cup white sugar
3 eggs
3 teaspoons vanilla extract
3/4 cup chopped macademia nuts, toasted

Preheat the oven to 325 degrees F (165 degrees C). Grease one 9 inch square baking pan. Line the bottom of the pan with parchment paper and set aside. Chop 1/2 of the white chocolate into very small pieces. Chop the remaining white chocolate and the bittersweet chocolate into large chunks, set aside.

Sift together the flour, baking powder and salt. Melt the butter in a small saucepan. Do not allow the butter to bubble or to color. Remove from the heat and add the finely chopped white chocolate. DO NOT STIR the chocolate in, set aside.
Beat the sugar, eggs and vanilla together until thick and lemon colored, about 5 minutes. Lower the mixer speed and add the butter mixture. Mix just to blend. Add the flour mixture and mix just until the flour is mixed in. Use a rubber spatula to fold in the two chocolates and the nuts. Scrape the batter into the prepared pan.
Bake at 325 degrees F until the brownies are just set, about 30 minutes. A toothpick inserted in the center should come out with moist crumbs still attached. As with all brownies it is better to underbake than to overbake. Allow to cool about 1 hour then cut into squares.

Oh Henry Bars

4 cups oatmeal
1/2 cup sugar
2/3 cup melted buttter
1 teaspoon vanilla
1 cup brown sugar
FROSTING
1 cup chocolate chips
2/3 cup peanut butter

Mix oatmeal, sugar, butter, vanilla and brown sugar. Pat into a 9x13 in pan and bake at 350 degrees for 20 minutes. Frost while still warm with chocolate chips and peanut butter melted together in microwave.
- DeeDee

Black Forest Cheesecake

Crust
1 cup chocolate wafer crumbs
3 tablespoons margarine -- melted
Filling
2 packages cream cheese -- (8 ounce) softened
2/3 cup sugar
2 eggs
1 package semi sweet chocolate pieces -- (6 ounce) melted
1/4 teaspoon almond extract
Topping
1 can cherry pie filling -- (21 ounce)
Frozen whipped topping thawed

Combine crumbs and margarine; press onto bottom of 9 inch springform pan. Bake at 350degrees F for 10 minutes.
Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and extract; pour over crust. Bake at 350 degrees F for 45 minutes.
Loosen cake from rim of pan; cool before removing rim of pan. Chill cheesecake. Top cheesecake with pie filling and whipped topping just before serving.
- DeeDee

Carmelita Squares

1 cup flour
1 cup quick oats
3/4 cup brown sugar -- firmly packed
1/2 teaspoon soda
3/4 cup melted butter or margarine
1/8 teaspoon salt

Topping
1 small chocolate chips -- 6 ounce
1/2 cup walnuts -- chopped
3/4 cup carmel ice-cream topping
3 tablespoons flour

Combine first six ingredients, and press 1/2 to 3/4 of the mix into a greased 9 X 13 pan. Bake at 350 for 10 minutes.
Sprinkle chocolate chips and nuts over top of crust evenly. In a small mixing bowl mix 3/4 cup of carmel ice cream topping with the 3 tablespoons of flour until smooth. Pour over top of chocolate chips and nuts, then sprinkle with the remaining crumbs from crust mix.
Place back in the oven for another 15 to 20 minutes . Cool and cut into squares.

- DeeDee

Unbaked Chocolate Squares

1/2 cup butter
1/2 cup sugar
3/4 cup walnuts
2 tablespoons cocoa
1 egg -- beaten
1/2 box graham crackers -- broken up into small pieces
1 teaspoon vanilla

Melt butter, add sugar, cocoa and egg. Bring to a boil, simmer for 1 minute. Add vanilla, nuts and wafers. Mix well and press into a well greased 8 x 8 pan.
Cool and frost with chocolate icing, sprinkle a handfull of chopped walnuts over top. Slice into squares.

Lemon Bars

2 cups flour
1/2 cup icing sugar
1 cup butter
6 tablespoons lemon juice
1 lemon rind
4 eggs, slightly beaten
2 cups sugar
4 tablespoons flour
1 teaspoon baking powder

Mix flour, icing sugar and butter and pat into 9x13 pan. Bake at 350 for 15 min. Mix remaining ingrediants well, spread over base. Bake at 350 for 25 min. Cool, Sprinkle with powdered sugar. Cut into bars.
- DeeDee

Cookie Bowls

1/2 cup egg whites
1/2 cup powdered sugar
1/3 cup sifted flour
3 Tbsp. butter, melted and cooled
3/4 tap. vanilla extract

Beat egg whites until frothy; gradually add powdered sugar, beating well
after each addition; beat until stiff peaks are formed.
Fold in flour in halves. Blend in cooled butter and vanilla.
Quickly grease a preheated cookie sheet and bake a trial cookie - if it
is too brittle to shape, the batter needs a little more flour; if it is
thick and difficult to shape, add a little more cooled butter.
Drop mixture by heaping tablespoons 6 to 8 inches apart onto hot cookie
sheet (2 to 4 on a sheet, depending on the size of the sheet); spread very
thinly, being careful not to make holes.
Bake at 400 F for 2 to 3 minutes or until edges are lightly browned.
Immediately remove from cookie sheet and quickly shape inside a bowl. Let
cool. Store in tightly covered container.
- Mostly Harmless

Lardy Jacks & Johnny Boys (Medieval English Sweet Cakes)

Basic English Egg Dough(a bread dough made of milk butter and eggs)
1 1/2 cups milk, scalded
1/2 cup butter
2 teaspoons salt
1/2 cup sugar
21 g dry yeast (3 packets)
1/2 cup warm water
2 egg, beaten
9 cups flour

Lardy Jacks (use 1/3 cup egg dough)
1/2 cup sugar
1/2 cup butter, very soft
3/4 cup raisins
3/4 cup nuts

Johnny Boys
3 tablespoons cinnamon

Basic English Egg Dough:.
Pour scalded milk over butter, salt, & sugar. Cool. Dissolve yeast in warm water. Let stand until it bubbles. Add yeast to beaten eggs and then to cooled milk. Gradually add flour - only enough to make an easily handled dough. Turn out on floured surface and knead until smooth & elastic. Place in greased bowl, cover and let rise about 1 hour. Punch down and shape into 3 loaves. Place in greased loaf pan and let rise until doubled. Bake at 450º F for 10 minutes. Lower temperature to 350º F and bake 40 minutes longer.

For Lardy Jacks:.
After first rising of the Egg Dough,knead in the sugar, butter, raisins, & nuts. Roll dough to 1/2-inch thick. Cut into triangles.
Brush with milk and sprinkle with sugar. Bake on greased baking sheet at 400º F until done about 15 minutes.

For Johnny Boys:.
Follow Lardy Jacks recipe above, but add 3 Tbs. cinnamon to the sugar. Shape the triangles like a boy with outflung arms (or use a gingerbreadman cookie cutter).

- Marlitt

Medieval Fine Cakes

6 cups soft butter
1 1/2 teaspoons salt
3 cups granulated sugar
1/2 tablespoon cinnamon
12 cups unbleached flour

Cream together the sugar, salt, and butter.
Mix together the cinnamon and flour. Add this to the creamed mixture. Mix in water, as needed, to make the dough manageable.
Press dough into 2-3 baking sheets lined with baking parchment; prick all over with a fork at regular intervals.
Bake at 325 degrees F for 30 minutes; cut into 100 squares.

Hobo Cookies

6 eggs
2 cup white sugar
2 cup brown sugar
1/2 tbsp white syrup
1/2 tsp vanilla
1 bag M&Ms
4 tsp soda
1 cup margarine
3 cup peanut butter
9 cup oatmeal
1 (12oz) bag chocolate chips
1 bag Reese's peanut butter chips

Mix in order given. Drop by ice cream scoop on cookie sheet. Bake at 350* for 12 minutes.
Let stay on cookie sheet for a few minutes after baking. Makes 10 dozen cookies.

Gingersnaps

2 1/4 Cups Flour
1 Cup Brown Sugar
3/4 Cups Cooking Oil
1/4 Cup Molasses
1 Egg
1 tsp baking Soda
1 tsp Ginger
1 tsp Cinnamon
1/2 tsp Cloves
1/4 Cup Sugar

Mix into a dough. Roll dough into balls. Roll balls into 1/4 Cup Sugar. Bake on
Cookie sheets 8 - 10 minutes at 375 degrees until tops crack on cookies.

Old-Fashioned American Shortbread

1 Cup unsalted butter
1 Cup sugar
3 Eggs
½ Teaspoon Caraway seeds
4 Cups sifted flour

In a large mixing bowl, cream together the butter and sugar. Beat in the eggs, one at a time. Mix in the caraway seeds. Blend in the flour, ½ cup at a time, and work the mixture into a smooth dough. The dough will probably be too stiff to use an electric mixture or food processor, and is best kneaded by hand. On a floured work surface, roll out the dough to a thickness of ½ inch. Cut the dough into 2-inch squares and transfer the squares to the baking sheets. Bake for about 15 minutes.

Mantecados

2 Cups sifted all purpose flour
½ Cup oil
1 Cup superfine sugar
Grated rind of ½ lemon
Ground cinnamon

Put the flour into a large bowl. Make a well in the center. Add oil, sugar and grated lemon rind. Knead the dough. Grease a baking sheet, sprinkle with some flour. Gently form a small balls from dough and flatten a little. Arrange them on the sheet. Let stand for 20 minutes. Turn the oven to 350. Sprinkle the cookies with cinnamon. Bake for 20 minutes.

Peanut Macaroons

1 Cup peanuts, unsalted
1 Egg white
Pinch of salt
¾ Cup superfine sugar
½ Teaspoon vanilla extract
Wax paper

Brown the peanuts under the broiler. Crush them. Beat the egg white a pinch of salt. Add the sugar and beat again. Then add the peanuts. Put the wax paper on a baking sheet. Grease it a little. Put small mounds of mixture on the paper. Bake at low heat 250 until the macaroons are golden.

Coffee Cookies

1/2 cup shortening
1 egg
2 tablespoons powdered instant coffee
2/3 cup white sugar
1/2 cup chopped nuts
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour

Preheat oven to 350 degrees F. Grease cookie sheets. In a medium-sized bowl, cream together the shortening, sugar and coffee. Beat in the egg, flour, vanilla and chopped nuts. Mix until well blended. Drop by teaspoonfuls onto cookie sheets and bake 10 to 12 minutes. Let cool on wire racks.
Makes 30 cookies

Valentine Biscuits

2 cups plain flour
1 teaspoon mixed spice
1/2 teaspoon ground cinnamon
1 1/2 teaspoons bicarbonate of soda
50 g butter or soy margarine
2/3 cup brown sugar
3 tablespoons golden syrup
2 tablespoons milk or soymilk

Line baking tray with baking paper.
Preheat oven to 160 degrees celcius.
Sift flour, spices and bicarb soda into a bowl.
Place butter, sugar and golden syrup in a saucepan and heat until the butter has melted.
Remove from heat and stir into the flour mixture with milk (more milk may be needed).
Mix top form a firm dough.
Knead the dough lightly on a floured pastry board.
Roll out to 1cm thickness.
Cut out with approprite cookie cutters.
Re-roll trimming and cut more shapes.
Place on baking tray.
Bake for 10mins until golden.
Leave on oven trays to cool and harden.
Ice with appropriate coloured icing sugar and nuts or various chocolates.

- Jessca #3

Chocolate Nut Cluster

2/3 cup butter
2 cups sugar
4 ounces unsweetened chocolate
2 eggs
1 teaspoon vanilla
1 cup flour
1 pound nuts

Soften butter, add sugar, and mix until blended. Stir in melted unsweetened chocolate. (I find that the easiest way is to unwrap the desired number of few squares, arrange them evenly on a small plate, and microwave on the lowest setting until the chocolate turns shiny and is just starting to lose its shape, somewhere around five minutes for the amount called for here, depending on the power of your microwave. That way it gets soft, but doesn't burn and isn't so hot that it'll start coagulating the batter if you add it to something that already has eggs in it. You can start it a little ahead of time because once softened like this, it'll stay soft for quite a while.)

Add eggs and vanilla, blend well, mix in flour. The batter should be quite thick at this point; fold in the nuts (walnuts, pecans, or whatever suits your fancy). Form into largish (just over an inch in diameter) globs and bake at 350 for about twelve minutes, until the surface is no longer shiny. Cool until cookies are crispy before removing from cookie sheet. These don't expand very much while baking, so they may be placed relatively close together on the baking sheet.

Savory Olive Cookies

1 1/4 cups flour
3/4 cup icing sugar
3-9 tablespoons butter
1 teaspoon olive oil
1 cup pitted black olives

In a large bowl combine flour and sugar.
Beat in butter at medium speed until the misture resembles corn meal.
Add the oil and olives and beat until mixture forms a spreadable dough.
Roll out between two layers of plastic wrap around 1/4 inch thick.
Chill well.
Remove from fridge and cut, with a cookie cutter, into 2 inch rounds.
Use up every bit you can.
Bake at 325*, turning once to brown.
About 15 minutes total.