Belgi Galettes

Ingredients: • 2 pounds dark brown sugar • 1 pound butter • 7 eggs • 1 tablespoon vanilla extract • 6 1/2 cups all-purpose flour Directions: 1. In a large bowl, stir together the brown sugar and butter until smooth and creamy; then add eggs and vanilla, and beat well. Gradually stir in flour. Set bowl over a hot water bath, and stir to blend ingredients. Cover, and refrigerate overnight. 2. Preheat the galette iron. 3. Shape dough into 1 inch balls and place in the galette iron. Close the iron and cook the cookies. This should take about 30 seconds in an electric galette iron or 2 to 4 minutes in a handheld iron over a medium flame. Carefully remove cookies and cool on wire racks.

Madeleines

Ingredients: • 2 eggs • 1 teaspoon vanilla extract • 1/2 teaspoon lemon zest • 1 cup confectioners' sugar • 3/4 cup all-purpose flour • 1/4 teaspoon baking powder • 1/2 cup butter, melted Directions: 1. Preheat oven to 375º. Grease twenty-four 3-inch Madeleine molds. 2. In a medium bowl beat eggs, vanilla and lemon zest with an electric mixer on high speed for 5 minutes. Gradually beat in the confectioners' sugar. Beat for 5 minutes or until thick. 3. Sift together the flour and baking powder. Sift one-fourth of the flour mixture over the egg mixture, gently fold in. Fold in the remaining flour by fourths. Then fold in the cooled butter. Spoon batter into the prepared molds, filling 3/4 full. 4. Bake for 10 to 12 minutes or until the edges are golden. Cool in molds and loosen cookies with a knife. Invert cookies onto a rack and cool. 

Bow Ties with Sausage, Tomatoes and Cream

Ingredients:

• 1 (12 ounce) package farfalle pasta
• 2 tablespoons olive oil
• 1 pound sweet Italian sausage, casings removed and crumbled
• 1/2 teaspoon red pepper flakes
• 1/2 cup diced onion
• 3 cloves garlic, minced
• 1 (28 ounce) can diced tomatoes
• 1 1/2 cups half-n-half
• 1/2 teaspoon salt
• rosemary

Directions:

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
2. Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes.
3. Stir cooked pasta into sauce, and heat through. Garnish with rosemary.

Oatmeal Raisin Cookies

Ingredients:

• 4 eggs, beaten
• 1 cup raisins
• 2 teaspoon vanilla extract
• 1 cup butter
• 1 cup packed brown sugar
• 1 cup white sugar
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 2 teaspoons baking soda
• 2 cups rolled oats
• 1 cup chopped pecans

Directions:

1. Combine eggs, vanilla and raisins in a small bowl; cover and let stand for 1 hour.
2. Preheat oven to 350 degrees F.
3. In a large bowl, cream the butter, brown sugar, and white sugar together. Sift together the flour, salt, and baking soda; stir into the creamed mixture. Then stir in the raisin mixture, rolled oats, and nuts.
4. Drop by teaspoonfuls onto an unprepared cookie sheet. Bake for 10 minutes, or until lightly browned.

Peanut Butter Cup Cookies

Ingredients:

    •    1 3/4 cups all-purpose flour

    •    1/2 teaspoon salt

    •    1 teaspoon baking soda

    •    1/2 cup butter, softened

    •    1/2 cup white sugar

    •    1/2 cup peanut butter

    •    1/2 cup packed brown sugar

    •    1 egg, beaten

    •    1 teaspoon vanilla extract

    •    2 tablespoons milk

    •    40 miniature chocolate covered peanut butter cups

Directions:

    1.    Preheat oven to 375º.

    2.    Sift together the flour, salt and baking soda; set aside.

    3.    Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture and mix well.

    4.    Shape into 40 balls and place each into an ungreased mini muffin pan. Bake for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.