Oatmeal Cookies

Dry ingredients:

1 1/2 c. unbleached white flour
1 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. each: sea salt, nutmeg, ground cloves
1 c. brown sugar
2 c. rolled organic oats, coarsely ground in blender

Wet ingredients:

2 medium eggs
1 tsp. vanilla extract
3/4 c. butter
1 c. raisins or currants (optional)

1. Mix dry ingredients together. Add eggs. Stir. Add butter. Stir. Add raisins, then mix. Add vanilla extract. Mix thoroughly, but don't overwork the dough.

2. Drop by rounded teaspoonfuls onto a cookie sheet.

3. Bake at 375 degrees for 10 minutes, or until golden but not brown.

Chocolate Rum Sauce

2 tbsp butter can accommodate up to 8 oz dark chocolate and 3/4 c. of any liquid; the sugar added is merely for sweetness and most chocolate sauce recipes will call for 2 tbsp, regardless if dark or bittersweet chocolate is used. 1/4 c. half 'n' half1 tbsp organic cane sugar 2 tbsp unsalted butter 4 oz dark chocolate, chopped 1/4 c. dark rum 1. In a heavy saucepan, bring half 'n' half, sugar, and butter to a boil. 2. Add chopped chocolate and whisk until smooth. 3. Remove from heat, and when entirely melted, whisk in rum. 4. Pour over dessert, serve, or whatever.

Basil Vinaigrette

Though basil isn't on my list of frequently used herbs, it does make certain sauces taste really good. This can be poured on top of sliced avocados, eaten with a leafy green salad, or served up with toasted slices of bread. 

Ingredients

1 c. basil leaves, washed, drained, with stems removed 
2 large garlic cloves, sliced 
2 tbsp Dijon mustard 
1/8 c. balsamic vinegar 
1/4 tsp sugar 
3 tbsp water 
1 c. olive oil 
dash of salt, black pepper, and cayenne pepper 

Directions

Pureé all in a food processor until smooth. Makes about 1 cup. Goes well with tossed salad greens.

Grilled Polenta

Polenta by itself is just awful. Grilled polenta is even worse if it isn't served up with a tasty sauce. This recipe exists as a reminder why I never want to make it again. 1 c. medium-coarse stone ground organic cornmeal 3 1/2 c. water 1 1/2 tbsp. unsalted butter salt, freshly ground pepper to taste olive oil for brushing 1. Preheat oven to 350 degrees F. Grease an ovenproof pan. 2. Add cornmeal, water, 1 tbsp. butter, 1 tsp. salt and stir well. 3. Bake polenta uncovered for 45 minutes. Stir polenta and bake for 25 minutes more. 4. Remove polenta from oven. Stir in remaining 1/2 tbsp. butter and season with salt and pepper. Let stand for 5 minutes. 5. Pour polenta into an 8-inch loaf pan. Let cool. Cover and refrigerate until firm. 6. Heat a grill pan. Unmold polenta onto work surface and cut the loaf crosswise into 8 slices. Lightly brush slices with olive oil and grill over low heat to crisp slowly, turning once. About 15 minutes per side. Makes 4 servings.

Sweet Herbed Rolls

Ever try a recipe printed on the back a yeast packet? This is one of them. It's pretty tasty, though much softer than the texture of a French dinner roll with a crusty exterior.

3 c. bread flour 
1 package active dry yeast
3/4 c. milk
1/4 c. butter (1/2 stick)
1/8 c. sugar 
1 tsp. salt 
2 large eggs 
3 tbsp. butter, melted 

Herbs: 1 tsp. each, dried basil, dried oregano, crushed -or- 2-3 tbsp. fresh rosemary, chopped

1. In a large mixing bowl combine 1 cup of the flour, yeast, sugar, salt, and herbs; set aside. 

2. Heat milk to boiling (120 to 130 degree F) and stir in butter until it almost melts. 

3. Combine dry mix and milk/butter combo in a mixing bowl. Beat 2-3 minutes on medium speed. Add eggs. Beat 1 min.

4. Stir in enough remaining flour, 1/2 cup at a time. Knead dough on floured surface 5-7 minutes or until smooth and elastic. For knot rolls, use greased muffin tin.

5. Bake in 350 F preheated oven, 10-15 minutes or until light golden brown. 6. Lightly brush with melted butter.