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INGREDIENTS:

• 1/2 cup butter
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 3 tablespoons butter, softened
• 3 tablespoons unsweetened cocoa powder
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• 1 cup confectioners' sugar

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
3. Bake in preheated oven for 25 to 30 minutes. Do not overcook.
4. To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm.

1 `1/2 cups of all purpose flour OR 1 cup wheat

1/2 ts baking soda

1/4 ts salt

4 ts ground ginger

1 1/4 ts ground cinnamon

1/4 ts ground allspice

1/4 ts ground cloves

( in a bowl stir these ingredients well) set aside...

1/2 cup of unsalted butter ( room temperature)

1/2 cup dark brown sugar firmly packed

2 large eggs

2/3 cup light or dark molasses..

2/3 cup of buttermilk

2 ts vanilla

IN this bowl using an electric mixer..( follow me with these steps....to get it perfect)

cream the butter and brown sugar until fluffy. add eggs one a time and continue beating, then

beat in molasses....ADD to dry ingredients in 2 increments, alternating with the buttermilk and vanilla,

mix these two together....Beat well until fluffy...

Spoon batter into prepared buttered and floured pan, so nothing sticks to the pan

when you turn it on a cookie sheet..( after it is cooked silly)....Ü

2 teaspoons ground coriander

1 teaspoon ground cumin

1 teaspoon black pepper

1 teaspoon turmeric

1 teaspoon dried red hot chilli peppers, crushed

1 teaspoon grated fresh ginger

2 teaspoons salt

1 Tablespoon Vinegar

2 Tablespoons butter

3 meduim onions, chopped

3 cloves garlic, minced

3 table spoons of oil

3 Tablespoons of Tomato Paste

1 kg of rump steak, cubed

1 and a half tablespoons lemon juice

2 Tablespoons of dessicated coconut

Place all the ingredients into a saucepan, and bring to the boil. Then simmer until meat in tender - generally around 2 hours or so.....

You will need:

4 large leeks, 2/3 medium potatoes, peeled and diced

1 medium onion, chopped small

1 and half pints chicken stock (850ml) - use stock cubes!

Half pint milk (275ml), 2oz butter (50g)

Salt and pepper

Optional - 2 tablespoons of cream, chopped chives

Trim off tops and roots of leeks and remove outer tough layer. Spilt in half lengthways and slice them up quite finely, wash them thoroughly in water and drain.

In a large thick based saucepan gently melt the butter, then add the leeks, potatoes and onion, stirring them all around with a wooden sppon. Season with salt and pepper, then cover and let the vegetables sweat over a very low heat for about 15 mins.

After that add the stock and milk and bring to simmering point, put the lid back on and let the soup simmer gently for a further 20 mins or until the vegetables are soft, do not have the heat to high as the milk may cause it to boil over. Now, you can either liquidise the soup to a puree or else press it all through a sieve

2 lbs potatoes

1 cup of diced dill pickles

1 cup of diced celery

1/3 cup thinly sliced green onions

3 tablespoons diced red pepper

2/3 cup mayonaise

2 tablespoons american mustard

1 teaspoon salt

1/2 teaspoon pepper

1. In a large saucepan, boil potatoes in enough water to cover for 30 minutes or until tender. Drain and cool just enough to handle. peel and cut into 3/4 inch cubes

2. In a large bowl combine warm potatoes, pickles, celery, green onions, and red peppers.

¼ cup stick margarine or butter softened
2/3 cup sugar
1/3 cup packed brown sugar
2 large egg-whites
1 tsp. Vanilla
1 ½ cups flour
½ cup cocoa
1 tsp. Baking soda
¼ tsp. Salt
1/3 cup strong coffee, cooled
1/3 cup chocolate chips or chunks
2/3 cup white chocolate chips or chunks

Preheat oven to 350 F.

In a large bowl, beat margarine, sugar and brown sugar until well blended - it will have the consistencyof wet sand. Beat in egg whites and vanilla until smooth.

In a medium bowl, combine flour, cocoa, baking soda and salt. Add the flour mixture and the coffee to the sugar mixture and stir by hand until almost combined; add chocolate and stir just until blended.

Drop spoonfuls of dough about 2" apart on a cookie sheet that has been sprayed with non-stick spray. Bake for 12-15 minutes, until just set around the edges but still soft in the middle.

Transfer to a wire rack to cool.

Makes approx. 2 dozen cookies.