Eggplant Parmigiana

Eggplant Parmigiana

1 small eggplant (3/4 lb)
1 beaten egg
¼ cup flour
2 TB oil
1/3 cup grated Parmesan cheese
1 cup meatless Spaghetti sauce
1 cup shredded mozzarella cheese (4 oz)

Wash and peel eggplant; cut crosswise into ½ inch thick slices. Dip eggplant into egg, then into flour, turning to coat both sides. In a large skillet cook eggplant, half at a time, in hot oil for 4-6 minutes or till golden, turning once. (If necessary, add additional oil). Drain on paper towels.

Place eggplant slices in a single layer in a 2-quart rectangular baking dish. (If necessary, cut slices to fit). Sprinkle with Parmesan cheese. Top with spaghetti sauce and mozzarella cheese. Bake at 400* for 10-12 minutes or till heated through. Makes 4 servings.

Key Lime Pie

Key Lime Pie

Lime Filling:
4 tsp grated lime zest
½ cup fresh lime juice
4 egg yolks
1 (14oz) can sweetened condensed milk

Graham Cracker Crust:
11 full graham crackers, crushed into crumbs
3 TB sugar
5 TB melted butter

Sour Cream Topping:
8 oz sour cream
¼ cup sugar
1/8 tsp salt


Filling:
Whisk together yolk and zest. Beat in the milk and then the lime juice. Set aside at room temperature to thicken.

Crust:
Preheat oven to 325* Mix together crumbs, sugar, and butter. Bake about 10-15 minutes. Cool to room temperature before filling.

Topping:
Bake filling for 12-15 minutes. Whisk together topping ingredients and spread over the top of pie. Return to oven for 5 more minutes.

Chocolate Truffles

I made these for Valentine's Day with some leftover cream. I used peppermint extract because I didn't have vanilla on hand. Rolling them didn't work for me, but cutting them worked great... I'll just put it in a shallow square dish instead of a bowl next time. (Although I should probably mention that I forgot about them, and left them in the fridge for a lot longer than the suggested 2 hours). YUMMY!

http://www.elise.com/recipes/archives/007403chocolate_truffles.php

Chocolate Truffles Recipe

Ingredients

Basic truffle ingredients

• 8 ounces of semi-sweet or bittersweet chocolate (high quality, 62% cacao or higher), well chopped into small pieces
• 1/2 cup of heavy whipping cream
• 1 teaspoon of vanilla extract

Optional base flavorings:

• Mint leaves (1 bunch, stems removed, chopped, about 1 cup)
• Cinnamon and cardamon (1 cinnamon stick, 2 cardamom pods)
• Amaretto (1-2 tablespoons)
• Almond extract (1 teaspoon)

Truffle coatings

• Cocoa powder
• Finely chopped walnuts
• Finely chopped almonds

Method

1 In a small, heavy saucepan bring the heavy whipping cream to a simmer (this may take a while, be sure to stir and scrape down the sides with a rubber spatula every few minutes).

If you are using one of the other recommended flavorings, stir it in with the cream (and ignore vanilla in the next step). If adding mint or other solids, after the cream simmers, remove from heat and let seep for an hour. Then strain away solids, and return the cream to a simmer and proceed with recipe.

2 Place the chocolate in a separate bowl. Pour the cream over the chocolate, add the vanilla, and allow to stand for a few minutes then stir until smooth. (This chocolate base is called ganache.)

3 Allow to cool, then place in the refrigerator for two hours. Remove and with a teaspoon roll out balls of the ganache. Roll in your hands quickly (as it will melt from the heat of your hands) and place on a baking sheet lined with parchment paper. Place in the refrigerator overnight.

4 Roll in cocoa powder or chopped nuts and serve, or place back in the refrigerator until needed.

Makes 30-40 chocolate truffles.

Peanut Butter Cornflake Cookies

1/2 cup sugar
1/2 cup corn syrup
1 cup peanut butter
5 cups corn flakes

Heat sugar & syrup just to boiling. Remove from heat & stir in peanut butter. Pour over cereal & spread in pan, or on wax paper. Cool, cut, & serve.