Chocolate Raspberry Brownie Cake

Andee found this recipe and makes it every year for my birthday cake. It's very fast and easy and delicious. We recommend serving it with vanilla ice cream and raspberry sauce.

1/2 cup butter
3 oz unsweetened chocolate (3 squares)
1 1/3 cup granulated sugar
1/2 cup walnut or pecan pieces
2 large eggs
1 tsp vanilla
2/3 cup flour
Fresh raspberries
Powdered sugar

In a 2-3 qt. pan over low heat stir butter and chocolate until just melted (about 5 min.). remove fro heat and mix in sugar, nuts eggs and vanilla. Add flour and stir well to mix.
Spread batter in a buttered, floured 8-9" springform pan. Distribute 1 cup whole berries around top, gently press into batter.
Bake at 350° until top at outside edge is cracked and feels firm to touch (about 45 min.) Let cool in pan on a rack.
Remove rim and set cake on a plate. Dust with powdered sugar. Serve with ice cream, fresh berries, raspberry sauce. 10 to 12 servings

Breakfast Oatmeal Cookies

These from a hiking buddy, Barbara McCormick. What a way to start the day!

1 cup olive oil
1/2 cup applesauce
2 eggs
2 cups whole wheat flour
2 tsp. baking powder
1 tsp salt
2 cup brown sugar, packed
6 cups old-fashion rolled oats
2 cups semi-sweet chocolate chips
2 cups walnut pieces

Preheat oven to 375° and place rack in center position. In 2 cup measure combine oil, applesauce and eggs; whisk briefly.
Combine flour, baking powder and salt in Kitchen Aid bowl, stir to blend. Add remaining dry ingredients, stirring after each. Add ail, applesauce, egg mixture and mix til dough is moistened. Add choc chips and walnuts, gently mix to combine.
Line 4 sheet pans with parchment. Use large (2 1/4") ice cream scoop (dough level to top and patted down lightly) to make cookies (about 1/3 cup). Place 3" apart, 8 per pan. Bake only 12 minutes, until cookies feel done when pressed with finger. DO NOT over cook or brown them!! Cool briefly (10 min) then remove from baking sheet. Store 3 days at room temp or wrap each in plastic wrap and freeze for 3 months.

If frozen, heat in microwave 15 seconds to serve.

Green Bean Salad

1 1/2 lbs. green beans
1 cup toasted pecans
1 cup crumbled feta
1/2 cup diced red onions
Red pepper strips optional

Dressing:
3/4 cup each olive oil and a light fruity vinegar
1/2 cup packed finely chopped mint leaves
1/2 tsp salt
1/4 tsp pepper

Cook beans until barely tender (3-4 minutes), drain, dump in ice water, drain and pat dry. Mix with pecans, feta and onions. This much can be done ahead and stored in 'fridge. Toss with dressing just before serving. I use about half as much topping and half as much dressing as the recipe calls for.

Grilled Lamb Chops with Salmoriglio Sauce

This is a new treat for us...tiny little lamb chops, pasture raised, sold at the Farmer's market...about 4 (small) bites each. This Salmoriglio Sauce is the most perfect addition. And something to put my new herb garden to work. Serve with lots of fresh vegetables, like Marsha's Green Bean Salad.
1 1/2 Tbsp finely chopped fresh oregano
1 1/2 Tbsp finely chopped fresh thyme
2 tsp freshly grated lemon zest
1 1/2 Tbsp fresh lemon juice
1 tsp kosher salt
6 Tbsp extra virgin olive oil
4 shoulder-blade or loin lamb chops

Grind herbs, zest, juice and 1 tsp coarse sald to a paste with mortar and pestle. Transfer to a bowl and add oil in a slow stream, whisking until emulsified. Season with salt and pepper.

Pat lamb dry and season with kosher salt and pepper. Heat a lightly-oiled well-seasoned grill over moderately high heat. Grill lamb, turning once, about 4 minutes on a side.

Serve sauce spooned over lamb.

Chai Tea

Blend a mixture of the following in a large pan, steep in simmering water for about 10 minutes and remove spices. (you can also add black tea but I don't, to avoid the caffeine) You can add hot milk or sweeten with agava nectar, honey or Stevia.

Fresh ginger (peel and slice)
Fresh turmeric (this is hard to find, try Asia markets)
Whole cloves
Star anise
Cinnamon sticks
Green cardamon pods
Whole black peppercorns

Strawberry Pie

Crust: Mix the following and pat in a pie plate.
3/4 c. flour
1/2 c oats
1/2 c. pecans (I toast mine)
2 T. sugar
1/8 tsp. salt
1/2 c. melted butter
Bake at 400 for 12-15 minutes

Filling
3/4 c. sugar
2 T. cornstarch
1 c. water
2 T. corn syrup (light)
2 T. strawberry gelatin powder
1 qt. strawberries

Combine sugar and cornstarch. Gradually stir in water and corn syrup until smooth. Bring to boil over medium heat. Remove from heat; stir in gelatin/cool. Arrange berries in crust; pour gelatin mixture over berries and cool. I did not put the whole amount over the berries as I thought that would make it too sweet---maybe cut out a half cup.

Panna Cotta

I got this recipe from my Wednesday morning walking friend, Tanya (who originally got it from Cathy Whims of Nostrana restaurant in Portland). It instantly became one of our favorites (because it's so easy and it has whipping cream in it) so I serve it often. Top with any kind of fresh fruit or even a dark chocolate sauce. I sometimes substitute 1 cup of the cream with one cup of coconut milk/cream of the same consistency.

2 cups whipping cream
2 cups Nancy's whole milk yogurt (I use lowfat)
1 cup sugar
4 sheets gelatin

Soak gelatin in cold water, as directed. Heat cream and sugar to simmer. Stir gelatin into cream/sugar, stir. Add to yogurt, stir. Pour into ramekins and chill. Unmold to serve.

NOTE: gelatin sheets are very difficult to find, even in a city the size of Portland so Tanya and I ordered a big supply off the internet. I have also substituted one envelope of granulated gelatin for the 4 sheets and it worked fine. You just dissolve the granuals in 2 Tbsp water, let sit a few minutes and then stir into cream/sugar.

This recipe is pretty fool-proof...once I poured the liquid mixture into the ramekins and then realized I had never added the sugar. I poured everything back into the pan, added the sugar, stirred to dissolve over low heat and put it back in the ramekins...it was fine!

Andee's Fresh Kale Salad

This is a favorite of almost everyone who tastes it. Great salad to make early in the day and have it all ready to go. And, it's really healthy, especially if you use organic kale.

1 bunch coarsely chopped kale (5-6 cups, packed)
2 large carrots, grated
1/4 cup raw sunflower seeds

Dressing:
2 large cloves garlic, minced
2 Tbsp grated fresh ginger
3 Tbsp Veganese (or regular mayonnaise)
1 Tbsp Tamari (or soy sauce)
1 Tbsp rice wine vinegar
2 tsp sesame oil
1/8 tsp cayenne powder
1/8 tsp cumin
salt and pepper

Whisk together all dressing ingredients in small bowl. Pour over kale, carrot and seeds in very large bowl. Toss every hour or so, letting the flavors blend and the kale "wilt" for at least half a day before serving.

Women's Hormone Tea

This brew really helped me through menopause, completely ridding me of hot flashes and night sweats. Once I learned how well it worked (by not taking it on a week long vacation) I was religious about having a 12 oz mug every day. Some of the ingredients are hard to find but most are in the bulk spices at Whole Foods or similar "health food" stores. There are no measurements, but I suggest about 1/2 cup of each ingredient, more of the cheap stuff, less of the expensive...it didn't seem to matter, it worked. I would make up a big ziplock bag full every few months then once a week brew up a 5 qt pan of it by adding a good handful of the mix to about 4 qts. of water, bring to a boil, simmer for about 15 minutes and let stand for a couple hours or over night. Strain and keep in refrigerator. You can drink it cold or hot.

Yellow dock root
Burdock root
Sasparilla root
Vitex berries
Licorice root
Ginger root
Dandelion root

Call or email me if you have any questions: 503-593-4809, hoernersusan@gmail.com