4 eggs

Pound Cake:
1 1\2 sticks 3\4 butter softened
1 cup flour
1\2 t. Salt
3\4 cups sugar
1\2 t. Vanilla
3 large eggs
Preheat oven to 350 degrees. Butter a 8x8 pan. Whisk flour and salt and set aside. Beat butter, sugar and vanilla 3-5 minutes. Add eggs one at a time beating one minute after each. With mixer on low add flour mixture and beat just till combined. Bake until golden, 50-55 minutes.

1 cup strong coffee, chilled
1 T. Rum
6 egg whites
12 egg yolks
1 t. Vanilla
16 oz. Mascarpone cheese at room temperature
6 T + 6 T sugar
Cocoa Powder for dusting

Whip the egg whites with 6 T of sugar till stiff peaks form. Set aside. Whip egg yolks with remaining 6 T of sugar till thick and foamy, about 3-5 minutes. Add mascarpone and vanilla and beat till combined. Gently fold in whites and set aside. Add rum to coffee. Slice cake a scant 1\4 inch thick pieces about the size of ladies fingers and layer in bottom of large 9x13 Pan or serving bowl. Generously dab or brush coffee on layer of pound cake. Spread with egg mixture. Repeat 1 or 2 more times depending on your dish. Refridgerate 4-6 hours. Dust with cocoa powder and serve with spoon if you used a bowl or a spatula if you used a 9x13 pan.

2 2/3 c water
4 t. butter
3 t. sugar
3 t. salt
3 t. yeast
flour

Mix all ingredients. Kneed. Done.

Makes One Gallon

1/2 cup cold water
2 t. unflavored powdered gelatin (Knox Gelatin)
4 lbs. fruit (I used raspberries with 8oz blueberries + 1/2 cup water to make up 4 lbs.)
2 1/2 cups sugar
1 t. salt
4 cups water
1/2 cup lemon juice

Place the cold water in a small saucepan and sprinkle with the gelatin; set aside.

Place the berries in a blender and blend until smooth, stopping the motor and scraping down the sides of the bowl with a rubber spatula as needed.

Heat the reserved gelatin mixture over low heat, stirring until smooth, about 1 minute. Add the berry purée, sugar, and salt and stir until the sugar has dissolved and the mixture is warm to the touch, about 5 minutes. Remove from the heat. Place a fine-mesh strainer over a medium bowl and strain the berry mixture, pressing down on the solids with a rubber spatula; discard the solids. Refrigerate until cold, at least 1 hour.

Add the water and lemon juice to the chilled berry mixture and stir to combine. Place in metal bowl in the freezer and stir every 3 hours. Run through the blender with completely frozen. Transfer to a container with a tightfitting lid and place in the freezer until completely frozen, at least 3 hours. Let sit at room temperature for a few minutes before serving. The sorbet will keep for up to 1 month.

Tender White Cake from King Arthur Flour

• 2 3/4 cups King Arthur Unbleached Cake Flour Blend
• 1 2/3 cups sugar; superfine sugar is best
• 1 Tablespoon baking powder
• 3/4 teaspoon salt
• 3/4 cup (12 tablespoons) unsalted butter, softened
• 4 large eggs whites plus 1 whole large egg
• 1 cup full-fat vanilla yogurt or 1 cup whole milk
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract

http://www.handmaidensofheaven.blogspot.com/2012/11/peanut-soup.html

8 cups potatoes, cooked peeled and diced
1 cup mayonaise
1 t. salt
1/2 t. pepper
1 lb. mild cheddar cheese cubed (I use 3/4 lb.)
1/2 cup chopped green onion (green are best)

Toss ingredients and place in 9x13 pan. Bake 325 for 1 hour. Can be made ahead and frozen.
Garnish with 4-6 slices crumbled cooked bacon and 1/2 cup black or green olives.