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  1. Source: Gourmet - November 1993

    1 cup half-and-half ...2 cups milk ...1/2 cup strained fresh orange juice plus 2 (3-inch) strips...    orange zest removed with a vegetable peeler ...6 ounces fine-quality bittersweet chocolate, chopped fine, plus,...    if desired, grated chocolate for garnish ...1/3 cup Grand Marnier, or to taste...

  2. Source: Bon Appetit, April 1989

    1/4 cup plus 2 tablespoons (3/4 stick) unsalted butter, at room temperature...1/2 cup plus 1 tablespoon toasted pecans (about 2 ounce) finely ground...2 cup graham cracker crumbs...48 ounces cream cheese, at room temperature...2 cups granulated sugar...3 large egg yolks...2 teaspoons vanilla extract...

  3. These soft, moist cookies are a good breakfast snack. Store in an airtight container for maximum freshness.

    1 1/2 cups (3 sticks) butter...3 1/3 cups packed brown sugar...3/4 teaspoon vanilla extract...1 tablespoon ground cinnamon...1/2 cup plus 1 tablespoon applesauce...1 small can crushed pineapple...1 cup plus 2 tablespoons nonfat dry milk...

  4. 1/3 cup plus 1 tablespoon butter...1 1/2 cups graham cracker crumbs...24 ounces cream cheese...4 medium eggs...1/3 cup Amaretto liqueur...Grated chocolate

    Melt butter. Add to graham cracker crumbs and cinnamon. Mix well. Pat into bottom and 1/2 inch on sides of a 9-inch springform pan.

    With electric mixer, beat softened cream cheese until light and fluffy. Gradually add sugar. Add eggs one at a time, beating well after each addition. Stir in Amaretto. Pour into prepared pan. Bake at 375 degrees F for 45 to 55 minutes until set.

    Spoon cooled Glaze over cake. Refrigerate for 24 to 48 hours for flavor to penetrate fully. Cover with grated chocolate if desired.

    Glaze...2 tablespoons plus 1 teaspoon granulated sugar...

  5. 1/3 cup plus 1 tablespoon butter...1 1/2 cups graham cracker crumbs...24 ounces cream cheese...4 medium eggs...1/3 cup Amaretto liqueur...Grated chocolate

    Melt butter. Add to graham cracker crumbs and cinnamon. Mix well. Pat into bottom and 1/2 inch on sides of a 9-inch springform pan.

    With electric mixer, beat softened cream cheese until light and fluffy. Gradually add sugar. Add eggs one at a time, beating well after each addition. Stir in Amaretto. Pour into prepared pan. Bake at 375 degrees F for 45 to 55 minutes until set.

    Spoon cooled Glaze over cake. Refrigerate for 24 to 48 hours for flavor to penetrate fully. Cover with grated chocolate if desired.

    Glaze...2 tablespoons plus 1 teaspoon granulated sugar...

  6. 5 eggs, beaten ...1 1/2 cups milk ...1 cup plus 2 tablespoons brown sugar ...2 1/2 cups cooked oatmeal, cooled ...1/2 teaspoon vanilla extract ...1 cup mixed fresh raspberries and blackberries...    (plus extra for garnish)...

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  8. 1 1/2 pounds pinto beans, uncooked ...1 gallon cold water ...1/2 cup plus 1 tablespoon fresh garlic, chopped fine ...1 cup white onions, chopped ...1 tablespoon cumin ...1 tablespoon chili powder ...1/2 gallon cold water ...

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