Dovetail Bakery's Chewy Ginger Molasses Cookies

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

• 3 cups all-purpose flour (may replace 1/2 cup of the flour with whole wheat flour)
• 2 1/4 teaspoons baking soda
• 2 tablespoons ground ginger
• 1/2 teaspoon ground allspice
• 1/4 cup chopped crystallized ginger
• 1 cup earth balance margarine (original buttery spread- 79 percent vegetable oil)
• 1 1/2 cups sugar (divided)
• 2 grated oranges, zest of
• 2/3 cup blackstrap molasses
• 1 1/2 teaspoons egg substitute (ener-g)
• 36 fresh blueberries (optional)

Recipe

• 1 heat oven to 350 degrees and line 2 baking sheets with parchment paper. in a medium bowl, sift together the flour, baking soda, ground ginger, allspice and crystallized ginger; set aside. in a mixing bowl, beat the earth balance spread, 1 cup sugar, orange zest and molasses until well incorporated, 30 to 45 seconds at medium speed if you’re using an electric mixer. add the egg replacer and mix to incorporate, scraping down the sides of the mixing bowl. add the flour mixture and mix until well incorporated.
• 2 pour the remaining ½ cup sugar into a small bowl. shape 2-tablespoon portions of dough into balls and place in the bowl with the sugar. roll the dough balls around until they’re completely coated. place on baking sheets about 3 inches apart. if using, place a fat blueberry in the middle of each cookie. bake for 10 to12 minutes or until they have all puffed up and are starting to look crackly. cool for 10 minutes on the baking sheet, then transfer to a cooling rack and cool completely.
• 3 to get ahead for the holidays: these cookies are great for potlucks, thank-you gifts and last-minute guests. the dough freezes well, so it’s a great thing to keep on hand during the holiday season. the easiest way to keep this dough is to scoop it out into 2 tablespoon-sized balls, freeze on a baking sheet, then wrap thoroughly in plastic and keep frozen. you can bake these directly from the freezer without defrosting by tossing them in sugar and baking for 15 to 20 minutes, or until puffed and crackly.

Double-onion Chicken Cordon Bleu Sandwiches

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 breaded chicken breasts, cutlets fully cooked
• 12 slices deli honey-baked ham, sliced
• 8 slices deli swiss cheese
• 4 onion rolls, partially cut open
• 2 tablespoons honey dijon mustard
• 2 tablespoons mayonnaise
• 8 slices red onions
• arugula, leaves (optional)

Recipe

• 1 preheat oven to 400 degrees.
• 2 line jellyroll pan with foil; coat with cooking spray.
• 3 place 4 fully cooked breaded chicken breast cutlets on pan.
• 4 top each with 3 slices deli ham, then 2 slices swiss cheese.
• 5 bake until heated through and cheese is melted, 15 minutes.
• 6 take the partially cut open onion rolls; place cut side down on oven rack 5 minutes before chicken is done.
• 7 meanwhile, combine 2 t honey dijon mustard and 2 t mayonnaise; spread over cut sides of rolls.
• 8 fill each roll with 1 cutlet, 2 thin slices red onion and 1/4 cup baby arugula leaves, if using.

Double-o B

Total Time: 1 min Preparation Time: 1 min

Ingredients

• Servings: 1
• 3 ounces bacardi light
• 3 ounces orange juice (notbottled kind, please grease the elbow and squeeze and strain them yourself!!)

Recipe

• 1 ice to fill your glass.
• 2 garnish with orange peel (there's a reason to squeeze them yourself).
• 3 fill your glass with ice.
• 4 add bacardi o.
• 5 add strained, hand-squeezed orange juice.
• 6 stir.
• 7 garnish.
• 8 drink.
• 9 enjoy.

Down And Dirty Rice

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 cup rice, not instant
• 3/4 lb ground beef
• 1 (10 1/2 ounce) can french onion soup, condensed
• 1 (10 1/2 ounce) can reduced-fat cream of mushroom soup
• 1/2 cup green onion
• 1/2 cup red bell pepper, chopped
• 1/2 cup celery, chopped
• 1/4 cup parsley, fresh, chopped
• 1/4 cup fat-free chicken broth
• seasoning, to your taste

Recipe

• 1 mix all ingredients together.
• 2 spray a 9x13-inch pan with nonfat, nonstick cooking spray.
• 3 place ingredients into pan.
• 4 bake for 1 hour.
• 5 after the first 15 minutes stir ingredients to break-up the ground beef.
• 6 continue to stir every 15 minutes until the ground beef is broken into bite-sized pieces.
• 7 serve.
• 8 *you can also substitute ground chicken, turkey or lamb.

Dover Canyon Pasta Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 6
• 1 (12 ounce) package rotelle pasta or 1 (12 ounce) package rotini pasta (rotelli is more traditional, but we’ve also used penne and small rigatoni—anything with a twisted or)
• 1 dash sea salt
• 2 cups tomatoes or 2 cups yellow tomatoes, cubed
• 2 avocados, pitted and cubed (optional)
• 1/2 cup basil leaves, torn into 1/2 inch pieces
• 4 ounces parmigiano-reggiano cheese, coarsely grated (we like reggiano/parmesan for this salad because it’s slightly salty and adds a lot of flavor, but y)
• 1/2 cup extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 2 tablespoons chopped fresh herbs (oregano, chives, or basil)
• 1 dash sea salt
• freshly cracked black pepper

Recipe

• 1 in a large stockpot, bring 8 cups of water and a dash of sea salt to a boil.
• 2 add the pasta and cook over medium heat according to package directions until al dente, 8 to 12 minutes.
• 3 remove from heat, rinse pasta with cold water and drain thoroughly.
• 4 allow to cool.
• 5 in a large, attractive bowl, gently combine the pasta, roma tomatoes, avocado, basil and grated reggiano/parmesan.
• 6 in a small bowl, whisk together the olive oil, balsamic vinegar and herbs.
• 7 pour over the pasta salad and toss gently.
• 8 cover with plastic wrap and allow to marinate in the refrigerator for at least half an hour.
• 9 toss again before serving.
• 10 suggestion: anything from a chilled sauvignon blanc to a mellow like chardonnay or pinot blanc would go with the light, creamy flavors of this pasta salad, or try gently spicy reds like pinot noir and sangiovese.

Doug's Dried Beef Hot Hors D'oeuvre

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• 4 1/2 ounces dried beef, chopped
• 2 1/4 ounces black olives, sliced
• 3/4 cup mayonnaise
• 4 ounces cream cheese, softened
• 1 cup swiss cheese, shredded
• 1 teaspoon dried parsley
• 1 dash black pepper

Recipe

• 1 preheat oven 350 degrees.
• 2 mix all ingredients together; spread in a small quiche pan.
• 3 bake until brown and bubbly approximately.
• 4 25 minutes.
• 5 serve with sliced baguette.

Doughnut Muffins

Total Time: 15 mins Cook Time: 15 mins

Ingredients

• 6 ounces butter, softened, plus extra for greasing
• 1 cup superfine sugar
• 2 large eggs, lightly beaten
• 2 1/2 cups all-purpose flour, generous portion
• 3/4 tablespoon baking powder
• 1/4 teaspoon baking soda
• 1 pinch salt
• 1/2 teaspoon nutmeg, freshly grated
• 1 cup milk, generous portion
• 1/2 cup superfine sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons butter, melted

Recipe

• 1 preheat the oven to 350 degrees. grease a deep 12-cup muffin pan.
• 2 in a large bowl, beat the butter and sugar together until light and creamy. add the eggs, a little at a time, beating well between additions.
• 3 sift the flour, baking powder, baking soda, salt, and nutmeg together. add half to the creamed mixture with half of the milk. gently fold the ingredients together before incorporating the remaining flour and milk. spoon the mixture into the prepared muffin pan, filling each hole to about two-thirds full. bake for 15-20 minutes, or until the muffins are lightly brown and firm to the touch.
• 4 for the topping, mix the sugar and cinnamon together. while the muffins are still warm from the oven, brush lightly with melted butter, and sprinkle over the cinnamon and sugar mixture. eat warm or cold.
• 5 tip: it is important to brush the warm muffins with melted butter and sprinkle the cinnamon and sugar mixture over them immediately. if you wait too long, the butter will sink into the muffins and the sugar will not stick.

Double-layer Lemon Cake

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 (16 1/4 ounce) box betty crocker super moist cake mix
• 1 1/4 cups water
• 1/3 cup vegetable oil
• 3 egg whites
• 2 tablespoons lemon zest
• 1/2 cup lemon curd
• 1 (10 5/8 ounce) container vanilla cool whip frosting
• 1 lemon, sliced (optional)

Recipe

• 1 preheat oven to 350°f.
• 2 grease and lightly flour two 8-inch round cake pans. set aside.
• 3 beat cake mix, water, oil and egg whites in a large bowl on low speed for 30 seconds, then on medium speed for 2 minutes, scraping bowl occasionally (batter will be lumpy). stir in lemon zest until fully incorporated.
• 4 pour batter evenly into both pans. bake for 30 minutes or until a toothpick inserted into the center comes out clean. allow cakes to cool completely before removing from pans.
• 5 to make the frosting: in a medium bowl, whip cool whip frosting and 1/4 cup lemon curd until lemon curd is thoroughly incorporated. set aside.
• 6 once cakes are completely cool (rounded tops trimmed flat if preferred), place one cake on your preferred serving dish. (tip: protect the bottom of your cake plate from frosting smears by inserting waxed paper triangles just between the cake and plate). spread 1/4 cup of the lemon curd evenly atop the first layer. top with the second layer of cake.
• 7 frost with lemon frosting. garnish with twisted lemon slices if desired. refrigerate until ready to serve. refrigerate remaining portion.

Double-stuffed Carrot Sweet Potatoes

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• 4 large sweet potatoes
• 1 cup carrot, diced
• 1/2 cup orange juice
• 1/2 teaspoon nutmeg
• 2 tablespoons brown sugar
• 1 cup pecans, chopped
• 1/2 cup ranch dressing

Recipe

• 1 preheat oven to 375. halve potatoes lenghtwise and place cut side down on baking sheet sprayed with cooking spray. bake 35-45 minutes until soft. cool.
• 2 pour juice into saucepan over medium heat. add carrots; simmer for 15 minutes over low heat, until carrots are softened. remove carrots and place in food processor bowl.
• 3 with a spoon, scoup out softened sweet potatoes-careful to leave skin halves intact to re-stuff. add sweet potato meat to food processor bowl with nutmeg, brown sugar and ranch dressing. process until smooth. re-stuff potato skins with the potato/carrot puree and bake for another 25 minutes. garnish with pecans and serve.

Double-drizzle Pecan Cookies

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• 1/2 cup butter, softened
• 1 1/2 cups packed brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 1/4 cups chopped pecans, toasted
• 1/2 cup packed brown sugar
• 1/2 cup heavy whipping cream
• 1/2 cup confectioner's sugar
• 1 square semisweet chocolate (1 ounce)
• 1 tablespoon butter

Recipe

• 1 in a large bowl, cream the butter and brown sugar until light and fluffy.
• 2 beat in egg and vanilla.
• 3 combine the flour, baking powder and salt. gradually add to the creamed mixture and mix well.
• 4 shape the dough into 1 inch balls and roll in the pecans, covering completely.
• 5 place 2 inches apart on ungreased cookie sheets and flatten slightly.
• 6 bake a 350º for 8-10 minutes until lightly browned.
• 7 let cool on baking pan for 2 minutes before transferring to a wire rack.
• 8 in a small saucepan, bring brown sugar and whipping cream to a boil. remove from heat and whisk in confectioner's sugar. immediately drizzle over cookies.
• 9 in a small microwave-safe bowl, melt the chocolate and butter until smooth.
• 10 drizzle on top of the caramel on the cookies. let stand until set.

Double-fruit Shakes

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 8
• 4 cups non-fat vanilla yogurt
• 2 (10 ounce) packages frozen sweetened strawberries or 2 (10 ounce) packages raspberries, partially thawed
• 2 medium bananas, sliced (2 cups)

Recipe

• 1 place all ingredients in blender container.
• 2 cover and blend about 30 seconds or until smooth.
• 3 variation: turn this into a double fruit parfait by layering the yogurt-and-fruit.
• 4 mixture with fresh raspberries or sliced strawberries in a tall glass.

Double-mushroom Ragout

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• 1 ounce dried porcini mushrooms
• 3 tablespoons unsalted butter
• 2 tablespoons extra virgin olive oil
• kosher salt
• 1/3 cup finely chopped shallot
• 1/3 cup dry
• 1 tablespoon coarsely chopped fresh thyme
• 3/4 cup heavy cream, plus more
• heavy cream, for reheating
• fresh ground black pepper
• 2 tablespoons chopped fresh flat leaf parsley

Recipe

• 1 soak porcini in 1 1/2 cups very hot water, stirring occasionally, until they're rehydrated, about 20 minutes. with a slotted spoon transfer them to a cutting board and chop coarsely. strain the soaking liquid through a coffee filter into a small bowl and set aside.
• 2 in a 10" straight sided saute pan, heat 2 tablespoons of the butter with the olive oil over medium heat. add the cremini and 1 teaspoons salt and cook, sitrring occasionally, until the mushrooms have softened and released their liquid, 5-6 minutes. increase the heat to medium high and cook, stirring frequently, until the mushrooms are shrunken and very well browned, 8-10 minutes.
• 3 reduce the heat to medium, add the shallots and remaining 1 tablespoons butter and cook, stirring, until the shallots are softened, 1-2 minutes. add the , thyme, porcini, and 1/4 cup of porcini-soaking liquid. cook and stir until most of the liquid evaporates, 1-2 minutes. add the cream and cook until reduced to a saucy consistency, 1-2 minutes. stir in the parsley and season to taste with salt and pepper.

Doughnut Muffins

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 3 cups flour
• 3/4 cup sugar
• 1/8 cup sugar
• 1/2 tablespoon baking powder, plus
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground cinnamon
• 1/2 cup butter, softened
• 1 teaspoon vanilla
• 2 large eggs
• 3/4 cup milk
• 1/4 cup heavy cream
• 1/4 cup butter, more if needed
• 1 cup sugar
• 1 tablespoon ground cinnamon

Recipe

• 1 1. preheat oven to 350 degrees. line a standard muffin pan with muffin cups.
• 2 2. in a large bowl, cream the butter and the sugar. beat in the eggs, one at a time, until just mixed inches in another bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon. combine the vanilla, milk and heavy cream.
• 3 3. with a spoon, mix a quarter of the dry ingredients into the butter mixture. then mix in a third of the milk mixture. continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. mix until well combined and smooth, but don't overmix.
• 4 4. scoop enough batter into each tin so that the top of the batter is even with the rim of the cup, about 1/2 cup. bake the muffins until firm to the touch, about 25-30 minutes.
• 5 5. to finish, melt the butter for the dipping mixture in a small bowl. combine the sugar and cinnamon in another bowl. when the muffins are just cool enough to handle, remove them from the tin, dip them into or brush them all over with the melted butter, and then roll them in the cinnamon sugar.

Batter Crepes With Banana Cream Cheese Filling

Ingredients

• Servings: 8
• 1 cup all-purpose flour
• 1 cup stale , room temperature
• 4 eggs, room temperature
• 2 tablespoons vegetable oil
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 4 bananas, sliced 1/4-inch thick
• 1 lemon, juiced, or as needed
• 1 (8 ounce) package cream cheese
• 1/4 cup brown sugar
• 1 cup whipped topping
• 1 cup sugar
• 1/2 cup boiling water
• 3 tablespoons cornstarch
• 1/2 cup water
• 3 tablespoons butter
• 8 teaspoons vegetable oil, divided

Recipe

Cook Time: 30 mins Ready Time: 1 hr 30 mins


• whisk flour, , eggs, 2 tablespoons vegetable oil, nutmeg, and salt in a large bowl to form a smooth batter.
• toss bananas with enough lemon juice to coat in a separate bowl.
• beat the cream cheese and brown sugar together in a separate bowl until light and fluffy; fold whipped topping into cream cheese mixture to form the cheese filling. set aside.
• heat sugar in a saucepan over medium heat, stirring constantly, until melted and brown, 2 to 4 minutes. remove sauce pan from heat and stir boiling water into melted sugar. return to heat and stir until it forms a smooth and clear syrup.
• whisk cornstarch and 1/2 cup water together in a small bowl; add to syrup in saucepan. simmer over low heat, stirring constantly, until thick and clear, 5 to 7 minutes. whisk butter into syrup to form a caramel sauce.
• heat 1 teaspoon vegetable oil in an 8-inch crepe pan over medium heat. pour about 1/4 cup crepe batter into heated oil. tip and rotate the skillet until batter covers the entire area. cook until the batter turns from wet to moist, and the edges begin to curl away from the sides of the skillet. flip crepe and continue cooking until lightly golden on the other side. place crepe a plate, and cover with a kitchen towel to keep moist. repeat with remaining batter, lightly oiling the skillet as needed with 1 teaspoon vegetable oil each time to keep the crepes from sticking.
• assemble crepes by spreading about 2 tablespoons caramel sauce over each crepe. spread 1/8 the cream cheese filling the caramel layer; top with 1/8 the bananas. roll the crepe around the bananas and place seam-side down on a serving platter. repeat with remaining crepes and ingredients. drizzle remaining caramel sauce over crepes.

Dousha Bao/jjinbbang/steamed Red Bean Bun

mashed maple sweet potatoes

Ingredients

• Servings: 1
• 4 large sweet potatoes
• 1/2 cup softened butter
• 1 cup heavy cream
• 2 tablespoons vanilla extract
• 1/2 cup packed light brown sugar
• 1 teaspoon salt
• 1/2 cup maple syrup
• 1 cup chopped pecans
• 2 eggs, beaten
• 2 tablespoons maple syrup
• 1/4 cup chopped pecans

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 15 mins

Ready Time: 2 hrs 15 mins


• preheat oven to 375 degrees f (190 degrees c). line a baking sheet with aluminum foil.
• place sweet potatoes the prepared baking sheet, and bake in preheated oven until soft, 45 minutes to 1 hour. remove from the oven and allow to cool slightly before peeling and placing into a large bowl.
• preheat oven to 350 degrees f (175 degrees c). butter a 2 quart casserole dish.
• mash the warm potatoes along with butter, cream, vanilla extract, brown sugar, salt, 1/2 cup maple syrup, 1 cup chopped pecans, and eggs. spread mashed sweet potato into the prepared baking dish, and sprinkle with the remaining 2 tablespoons of maple syrup, and 1/4 cup of pecans.
• bake sweet potatoes in preheated oven until thoroughly hot, 30 to 35 minutes.

Dousha Bao/jjinbbang/steamed Red Bean Bun

Total Time: 1 hr 45 mins Preparation Time: 1 hr 30 mins Cook Time: 15 mins

Ingredients

• 3 cups unbleached flour (for color)
• 1 1/2 teaspoons instant yeast
• 1/4 cup sugar
• 1/2 cup milk (or more, depending)
• 1/2 cup lukewarm water
• 1 tablespoon butter
• 1/2 teaspoon baking powder
• 6 ounces red bean paste (aka adzuki paste or paht, about 1/2 can)

Recipe

• 1 1. set aside the red bean paste.
• 2 2. combine all ingredients except yeast and water, in large bowl.
• 3 3. mix yeast and lukewarm water briskly, and pour into mix.
• 4 4. mix and knead dough. dough should stick together well and be pliable, use more milk if necessary to wet the dough. knead for 10-12 minutes by hand, or about half with a machine.
• 5 5. put in a round shape in bowl, cover with plastic wrap and let sit for 1 hour.
• 6 6. divide dough into about 12 pieces, or change size to fit your needs and your steamer.
• 7 7. let dough pieces rest for a couple of minutes before flattening into a round shape to fill.
• 8 8. place about 1t filling in the center of each bun, bringing up the corners and twisting closed. place knot side down on a piece of parchment paper or wax paper inside your steamer.
• 9 9. boil water and place steamer inches let steam for about 15 minutes. buns will turn and look slightly shiny on the outside. remove from steamer and serve immediately.
• 10 note: this dough may be used to make bbq lamb buns or even plain buns if you'd like, it's not overly sweet. for a fun change, press a knife down the middle to make an indent before the bun is steamed. shape a little leaf out of extra dough and put it on top. when the buns cool slightly, paint the top of the bun pink and the leaf green -- a peach bun!

Down East Corn Bread

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 2 cups cornmeal
• 1/4 cup sugar
• 2 tablespoons all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups buttermilk
• 1/4 cup vegetable oil
• 1 large egg

Recipe

• 1 preheat oven to 425°f grease a 9x9 inche metal baking pan.
• 2 in large bowl, combine first 6 ingredients. in medium bowl, whisk buttermilk, oil, and egg until blended; stir into cornmeal mixture just until moistened.
• 3 pour batter into prepared pan. bake 20-25 minutes or until golden and toothpick inserted in center comes out clean.
• 4 cut cornbread into 9 squares.

Double-whammy Green Chile Dip

Total Time: 6 mins Preparation Time: 5 mins Cook Time: 1 min

Ingredients

• 1 ounce green chili powder, new mexican
• 8 ounces sour cream
• 1 tablespoon green chili pepper, roasted,fresh or frozen
• 2 cloves garlic, roasted and minced
• 1/2 teaspoon onion, minced

Recipe

• 1 in a small bowl, combine green chile powder with the sour cream.
• 2 mix in remaining ingredients.
• 3 refrigerate for at least 1 hour to develop flavors.
• 4 keeps well for 3 or 4 days.
• 5 note: to roast garlic, place individual cloves, with skins on, in a heavy skillet over low heat.
• 6 turn and shake skillent until the skins darken on all sides and the cloves are softened.

Double-corn Fritters With Dungeness Crab Creme Fraiche

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 2/3 cup yellow cornmeal
• 3 tablespoons all-purpose flour
• 1 teaspoon sugar
• 1/8 teaspoon baking soda
• 1/8 teaspoon salt
• 1/2 cup buttermilk
• 1 large egg
• 2/3 cup fresh corn kernels
• 1/2 cup diced red onion
• 1/2 cup diced red bell pepper
• corn oil (for frying)
• 6 ounces dungeness crabmeat, picked over, patted dry, flaked
• 1/2 cup creme fraiche or 1/2 cup sour cream
• 1/4 cup finely chopped fresh chives, plus
• additional chives (to garnish)
• 1/4 teaspoon pepper
• 1 pinch cayenne pepper

Recipe

• 1 fritters:.
• 2 mix first 5 ingredients in medium bowl.
• 3 whisk buttermilk and egg in small bowl to blend.
• 4 stir egg mixture into dry ingredients, then stir in corn kernels, onion, and bell pepper (do not overmix).
• 5 pour enough oil into large skillet to coat bottom.
• 6 heat oil over medium heat.
• 7 working in batches, drop 1 scant tablespoon batter for each fritter into hot skillet; spread each to 2-inch round. fry until golden, about 2 minutes per side.
• 8 transfer to baking sheet. (can be made ahead. let stand at room temperature up to 2 hours or cover and chill overnight. bake uncovered in 350°f oven until heated through, 6 to 8 minutes.).
• 9 creme fraiche:.
• 10 place crabmeat in medium bowl.
• 11 fold in creme fraiche, 1/4 cup chives, pepper, and cayenne.
• 12 season with salt. (can be made 2 hours ahead. cover; chill. stir before using.).
• 13 arrange warm fritters on platter.
• 14 top with crab mixture and garnish with additional chives.

Doubletree Hotel Chocolate Chip Cookies

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• 1/2 cup rolled oats
• 2 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1/4 teaspoon cinnamon
• 1 cup butter, softened
• 3/4 cup brown sugar, packed
• 3/4 cup granulated sugar
• 1 1/2 teaspoons vanilla
• 1/2 teaspoon lemon juice
• 2 eggs
• 3 cups semi-sweet chocolate chips
• 1 1/2 cups chopped walnuts

Recipe

• 1 grind oats in a food processor or blender until fine. combine the ground oats with the flour, baking soda, salt and cinnamon in a medium bowl.
• 2 cream together the butter, sugars, vanilla, and lemon juice in another medium bowl with an electric mixer. add the eggs and mix until smooth. stir the dry mixture into the wet mixture and blend well. add the chocolate chips and nuts to the dough and mix by hand until ingredients are well blended.
• 3 for the best results, chill the dough overnight in the refrigerator before baking the cookies.
• 4 spoon rounded 1/4 cup portions an ungreased cookie sheet. place the scoops about 2 inches apart. bake in a 350°f oven for 16-18 minutes or until cookies are light brown and soft in the middle. store in a sealed container when cool to keep soft.

Double-decker Butterscotch Brownies

Total Time: 1 hr Preparation Time: 40 mins Cook Time: 20 mins

Ingredients

• Servings: 24
• 3/4 cup butter, softened
• 2 cups sugar
• 2 teaspoons vanilla
• 3 eggs
• 3/4 cup unsweetened cocoa
• 1 cup all-purpose flour
• 1 pinch salt (optional)
• 1 (11 ounce) package butterscotch chips
• 1/4 cup water
• 1/4 cup sugar
• 1 tablespoon light corn syrup
• 1/2 cup whipping cream
• 1 cup semi-sweet chocolate chips

Recipe

• 1 for brownies: preheat oven to 350°f line a 15.5x10.5-inch jellyroll pan with foil and grease foil.
• 2 combine butter, sugar and vanilla in a mixer bowl. mix on low for 30 seconds then up speed and beat until creamy, about 2 minutes.
• 3 scrape bowl down and add eggs, one at a time. scrape bowl down again and blend in remaining brownie ingredients.
• 4 bake for 14-16 minutes or until top springs back when lightly touched. remove from oven and cool 2 minutes in pan. invert a cutting board, remove foil and flip back over a wire rack; cool completely.
• 5 for butterscotch glaze: place chips in mixer bowl. bring water, sugar and corn syrup to a boil in a small saucepan over medium-high heat. turn mixer on low and carefully pour in hot syrup. mix until smooth. cool slightly but use while still warm as mixture will set up as it cools.
• 6 for chocolate ganache: heat cream in a small saucepan over medium-low heat until appear around the edge of the pan. pour over chocolate chips and stir until mixture is smooth and begins to thicken. use while warm.
• 7 to assemble brownies: pour butterscotch glaze over brownies and spread evenly. before glaze sets, slice brownie layer in half and stack one half on top of the other (so layers are glaze, brownie, glaze, brownie). cool until glaze sets and drizzle top with ganache.

Double-fudge Brownie Mix

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 10
• 2 cups sugar
• 1 cup cocoa (not dutch process)
• 1 cup all-purpose flour
• 1 cup chopped pecans
• 1 cup chocolate chips

Recipe

• 1 mix all the ingredients together and store in an airtight container.
• 2 attach this to the jar.
• 3 double-fudge brownies 1 cup butter or margarine, softened 4 eggs 1 package double-fudge brownie mix preheat the oven to 325 degrees f.
• 4 grease a 12 by 9 inch pan.
• 5 in the large bowl of an electric mixer, cream the butter.
• 6 add the eggs, one at a time, beating well after each addition.
• 7 add the double-fudge brownie mix& continue to beat the mixture until it is smooth.
• 8 spread the mixture into the greased pan,& bake for 40 to 50 minutes.

Double-quick Dinner Rolls

Total Time: 1 hr 50 mins Preparation Time: 1 hr 30 mins Cook Time: 20 mins

Ingredients

• 2 1/4 cups all-purpose flour or 2 1/4 cups unbleached flour
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 package yeast or 1 package quick active dry yeast
• 1 cup very warm water (120â°f to 130â°f)
• 2 tablespoons shortening
• 1 egg

Recipe

• 1 mix 1 1/4 cups of the flour, and the sugar, salt and yeast in large bowl.
• 2 add water, shortening and egg; beat with spoon until smooth.
• 3 stir in remaining flour until smooth.
• 4 scrape batter from side of bowl.
• 5 cover and let rise in warm place about 30 minutes or until double.
• 6 grease 12 regular-size muffin cups.
• 7 stir down batter by beating about 25 strokes.
• 8 spoon into muffin cups.
• 9 let rise 20 to 30 minutes or until batter rounds over tops of cups.
• 10 heat oven to 400ºf.
• 11 bake 15 to 20 minutes or until golden brown.

Double-stuffed Eggs

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• 1 dozen hard-cooked egg, peeled
• 3/4 cup light mayonnaise
• 1 tablespoon dijon mustard
• 1/4 teaspoon salt (to taste)
• 1/4 teaspoon pepper (to taste)
• 1/2 cup instant potato flakes
• fresh dill sprig

Recipe

• 1 cut eggs lengthwise in half; remove yolks.
• 2 add yolks, mayonnaise, and the next 4 ingredients to a food processor.
• 3 process until smooth.
• 4 spoon or pipe filling into egg whites; cover and chill up to 8 hours.
• 5 garnish with dill springs (or the usual paprika).
• 6 *bacon-stuffed eggs—stir 2/3 cup crumbled cooked bacon, 3 tablespoons pickle relish, and ¼ cup chopped fresh chives into yolk mixture; proceed as directed.
• 7 *shrimp-stuffed eggs—stir ¾ pound cooked, peeled, and chopped shrimp, 2 tablespoons prepared horseradish, and 6 minced green onions into yolk mixture; proceed as directed.

Double-stuffed Potatoes

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 large baking potatoes
• 2 tablespoons butter or 2 tablespoons margarine
• 1/2 cup chopped onion
• 1 cup shredded sharp cheddar cheese, divided
• 1/4 cup sour cream or 1/4 cup reduced-fat sour cream
• salt and pepper

Recipe

• 1 microwave scrubbed and pierced potatoes on high for about 10 minutes. longer if necessary, especially if you do not have a rotating plate.
• 2 melt butter , add onion, cook for about 5 minutes, or until just starting to turn tender.
• 3 slice off potato tops.
• 4 scoop out potatoes, making sure not to break or pierce the skin. place pulp in bowl.
• 5 mash pulp, add onion, 1/2 cup of the cheddar cheese, sour cream, chives, salt and pepper.
• 6 mix together.
• 7 spoon mixture evenly into potato skin bowls.
• 8 sprinkle with remaining cheese.
• 9 place in casserole and bake at 350 degrees, for about 10 minutes. should be thoroughly heated through.

Double-the-cheese, Ham-n-vegie Pizza

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 3 cups baking mix (bisquick)
• 2/3 cup very hot water
• 2 tablespoons vegetable oil
• 4 pieces mozzarella string cheese, cut lengthwise in half (from 4- or 8-oz package)
• 1/4 cup italian-style tomato paste
• 1 small onion, cut lengthwise in half, then cut crosswise into thin slices
• 1/2 medium green bell pepper, thinly sliced
• 1/2 cup chopped roasted red pepper
• 1/2 cup chopped deli ham
• 1 (2 1/4 ounce) can sliced ripe olives, drained
• 2 cups shredded mozzarella cheese (8 oz)

Recipe

• 1 preheat oven to 450°f.
• 2 in large bowl, stir bisquick mix, water and oil until soft dough forms; beat vigorously 20 strokes. let stand 8 minutes.
• 3 move oven rack to lowest position. . grease 12-inch pizza pan with shortening or cooking spray. press dough on bottom and 1 inch over side of pizza pan. place string cheese along edge of dough. fold 1 inch edge of dough over and around cheese; press to seal. bake 7 minutes.
• 4 spread tomato paste over crust. top with onion, green pepper, roasted red pepper, ham and olives. sprinkle with mozzarella cheese. bake 8 to 10 minutes or until crust is golden brown and cheese is melted.

Doughnut Hole Muffins

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• 1/2 cup sugar
• 1/4 cup butter, melted
• 1/4 teaspoon freshly grated nutmeg
• 1/2 cup milk
• 1 teaspoon baking powder
• 1 cup all-purpose flour

Recipe

• 1 preheat oven to 375. grease 24 mini-muffin cups.
• 2 mix 1/2 cup sugar, 1/4 melted butter and nutmeg in a large bowl. stir in the milk, then mix in the baking powder and flour until just combined. fill the prepared mini muffin cups about half full.
• 3 bake in the preheated oven until the tops are lightly golden, 15-20 minutes.
• 4 roll in cinnamon sugar, or glaze, or just eat 'em.

Double–d Trail Mix

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 2 cups cheerios toasted oat cereal
• 2 cups crispy rice cereal
• 2 cups corn flakes cereal
• 2 cups honey nut cheerios
• 1/2 cup honey roasted peanuts
• 1/2 cup pretzel
• 1 tablespoon margarine
• 2 tablespoons honey
• 2 tablespoons karo
• 1/2 teaspoon vanilla

Recipe

• 1 in a small saucepan, bring the margarine, honey and karo syrup to a boil; remove mixture from heat and add vanilla.
• 2 pour the mixture over the cereals, bugles and nuts in a 13 x 9-inch pan. bake at 300 degrees for 12 minutes.
• 3 remove the pan from the oven, stir well (from the bottom), and put it back in the oven for another 12 minutes.
• 4 pour the mix out waxed paper until cool. put it into a gallon baggie until ready to serve.
• 5 servings, prep and cook times vary.
• 6 note: you can and the recipe does call for 2 cups snack crisps, like bugles but for some reason the site kept telling me it was wrong. i added it here so you can see.

Double-garlic Potato Bread

Total Time: 3 hrs 10 mins Preparation Time: 10 mins Cook Time: 3 hrs

Ingredients

• 1 cup water
• 2 tablespoons butter, softened
• 1 egg
• 3 cups bread flour
• 2/3 cup instant mashed potatoes, seasoned with roasted garlic (or if you don't have the garlic potato mix, use 2/3 cup regular mashed potato buds or flakes plus 1/)
• 1 tablespoon sugar
• 1/4 teaspoon garlic powder (this is plus the other garlic)
• 2 1/2 teaspoons active dry yeast or 2 1/2 teaspoons bread machine yeast

Recipe

• 1 measure carefully, placing all ingredients in bread machine pan in order recommended by the manufacturer.
• 2 select basic/ cycle.
• 3 use medium or light crust color.
• 4 do not use delay cycle.
• 5 remove baked bread from pan, and cool on wire rack.

Double-shot Mocha Chunk Cookies

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• 1/2 cup unsalted butter
• 1 cup brown sugar
• 3/4 teaspoon baking powder
• 1 teaspoon espresso powder
• 1/2 teaspoon salt
• 2 large eggs
• 2 teaspoons vanilla extract
• 2/3 cup dutch-processed cocoa powder
• 1 3/4 cups unbleached all-purpose flour
• 1 cup semi-sweet chocolate chips
• 1 cup semisweet chocolate chunk

Recipe

• 1 preheat oven to 350.
• 2 lightly grease or line with parchment two cookie sheets.
• 3 in medium bowl, cream together butter, sugar, baking powder, espresso powder, and salt.
• 4 add eggs and vanilla, beating until smooth.
• 5 stir in cocoa powder, then flour; the dough will be stiff.
• 6 mix in chocolate chips and chunks.
• 7 drop cookies by tablespoonfuls (about 1 1/2" balls) prepared baking sheets, leaving about 1 1/2" between them.
• 8 bake for 10 minutes.
• 9 remove from oven, allow to cool on pan.

Double-ginger Sugar Cookies (or Hazelnut Nutella Or Thumbprints)

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• 2 1/2 cups flour
• 1/3 cup crystallized ginger, chopped
• 1/2 tablespoon ground ginger
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/4 cups sugar
• 1 large egg yolk
• 1 teaspoon vanilla

Recipe

• 1 in a medium bowl, whisk the flour with the crystallized and ground ginger, baking soda and salt. using a mixer, beat the butter with the sugar at medium speed until light and fluffy, about 3 minutes. beat in the egg yolk and vanilla, scraping the side and bottom of the bowl. beat in the dry ingredients at medium-low speed. refrigerate the dough for 15 minutes.
• 2 preheat the oven to 350 degrees. position the racks in the upper and lower thirds of the oven. on a lightly floured surface, roll out half at a time of the dough to 1/8" thickness. using a 2" biscuit cutter, stamp out ronds as close together as possible. arrange the rounds on large baking sheets, about 1 inch apart. gather the scraps and reroll, cutting out more cookies.
• 3 bake the cookies in batches for about 20 minutes, until golden; shift the pans from top to bottom and front to back halfway through baking. let the cookies cool on the sheets for 5 minutes, then transfer to racks to cool completely.
• 4 for hazelnut-nutella sandwich cookies: in a food processor, finely grind 2/3 cup roasted and salted hazelnuts. replace both gingers with the ground nuts. sandwich the cookies with nutella or another chocolate spread.
• 5 for coconut-raspberry thumbprints: replace both gingers with 3/4 cup shredded unsweetened coconut. roll the dough into 1" balls and bake for 14 minutes. then make a dent in the cookies and fill with raspberry jam (or any jam of your choice - muscadine is great too!). bake for about 10 more minutes.
• 6 for cocoa nib-chocolate chip cookies: finely chop two 3-ounce milk chocolate bars with cocoa nibs. replace both gingers with the chopped chocolate and nibs, folding them in after beating in the dry ingredients.
• 7 make ahead: the cookie dough can be wrapped in plastic and aluminum foil and refrigerated for up to 1 week or frozen for up to 1 month. thaw in the refrigerator before using. the baked cookies can be stored in an airtight container for up to 1 week or wrapped in plastic and foil and frozen for up to 1 month.

Doufeu Irish Beef Stew

Total Time: 3 hrs 15 mins Preparation Time: 30 mins Cook Time: 2 hrs 45 mins

Ingredients

• Servings: 6
• 3 bay leaves
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/4 teaspoon dried thyme
• 1 1/2 cups red
• 3 garlic cloves, minced
• 2 lbs lean beef or 2 lbs lamb, for stew
• 1 cup flour
• 1/4 cup olive oil
• 10 ounces beef broth
• 12 carrots, peeled and sliced
• 5 turnips, peeled and quartered
• 12 small boiling onions, peeled (easier if boiled for 5 minutes then cooled)
• 2 tablespoons fresh parsley
• pepper
• seasoning salt

Recipe

• 1 combine first 6 ingredients and pour over meat in a shallow dish.
• 2 cover and place in refridgerator to marinate for at least 8 hours.
• 3 preheat oven to 350 degrees f.
• 4 remove meat from marinade and dredge pieces in flour.
• 5 heat olive oil in doufeu on stovetop.
• 6 drop meat into heated oil and brown on all sides.
• 7 pour in remaining marinade and add beef broth.
• 8 let it come to a boil, then remove from heat.
• 9 add onions, carrots, turnips (or potatoes if you prefer), parsley, seasoning salt and pepper (i cover all the vegetables in pepper, stir them a little, then cover them in pepper again.).
• 10 fill doufeu lid with ice, then place in oven for 2 hrs and 45 minutes.
• 11 enjoy with a nice irish soda bread or old fashioned corn bread.

Dover Sole Medusa

Total Time: 50 mins Preparation Time: 40 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 4 lbs sole (4 1-pound fish) or 4 lbs flounder, cleaned and scaled (4 1-pound fish)
• 4 cups fish stock or 4 cups clam juice
• 4 fresh fennel, sprigs
• olive oil, for frying (about 1/2 cup)
• 1/4 cup capers, drained
• salt and pepper, to taste (freshly ground is best)
• 6 shallots, peeled and minced
• 1 1/2 cups dry (chardonnay, pinot grigio or sauvignon blanc are all good choices)
• 1/2 cup heavy cream or 1/2 cup whipping cream
• 1 1/2 cups unsalted butter, cut into 1-inch pieces
• salt and pepper, to taste

Recipe

• 1 for the beurre blanc: cook the shallots and over high heat in a medium saucepan until the has reduced nearly completely.
• 2 reduce heat; add cream and cook until reduced to a very small amount.
• 3 whisk in butter, one piece at a time until completely blended.
• 4 strain sauce and keep warm over warm water.
• 5 skin the fish and remove heads; filet away from the ribs, leaving the meat attached at the tail.
• 6 add head, skin and ribs to fish stock.
• 7 cut each fileted side into 8 lengthwise strips.
• 8 bring the stock or clam juice to a boil in large saucepan; reduce to a simmer.
• 9 gently lower the fish by the tail into the liquid.
• 10 as the fish cooks, the strips should curl slightly; cook for about two minutes.
• 11 gently remove fish from pan and drain on absorbent paper; keep warm.
• 12 heat olive oil to 350f in a small pan; cook fennel sprigs until crisp (about two minutes).
• 13 remove from pan and drain on absorbent paper.
• 14 season the fish to taste with salt and pepper.
• 15 arrange each fish attractively on warmed serving plates.
• 16 sprinkle with capers and garnish with fried fennel.
• 17 pour warm beurre blanc around the outside of the fish.

Dr Oetker Lava Cake Mix Chocolate Raspberry (nuwave/flavorwave)

Total Time: 23 mins Preparation Time: 3 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 12 ounces lava cake mix
• 2 eggs
• 3 tablespoons hot water

Recipe

• 1 in mixing bowl combine, lava cake mix, 2 eggs & water. mix together well.
• 2 in 4 cup cake tin (included) - pour 3/4 full. place in nuwave/flavorwave on rack (4 tins).
• 3 cook on hi heat for 20 minutes. cool for 5 minutes and serve. (note: remove from nuwave/flavorwave oven asap and cool).

Double-ginger Cake

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 1/4 cup packed brown sugar
• 2 tablespoons vegetable oil
• 1 large egg
• 1/2 cup molasses
• 3/4 cup all-purpose flour
• 1/2 cup whole wheat flour
• 2 1/2 teaspoons ground ginger
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/3 cup low-fat buttermilk
• cooking spray
• 2 tablespoons chopped crystallized ginger

Recipe

• 1 preheat oven to 350°.
• 2 beat first 3 ingredients in a large bowl with a mixer at medium speed until well-blended. add molasses; beat 1 minute. lightly spoon flours into dry measuring cups; level with a knife. combine flours and next 4 ingredients (flours through allspice) in a small bowl, stirring well with a whisk. add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition.
• 3 pour batter into an 8-inch round cake pan coated with cooking spray; sharply tap pan once on counter to remove air . sprinkle with crystallized ginger. bake at 350° for 25 minutes or until cake springs back when touched lightly in center. cool in pan 10 minutes on a wire rack. remove from pan; serve warm.

Doug's Famous Broccoli Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 2 bunches broccoli, top and stems
• 3/4 cup raisins
• 1/2 cup chopped red onion
• 1 cup mayonnaise
• 1 tablespoon vinegar
• 1/3 cup sugar
• 1/2 lb bacon, fried and crumbled
• 3/4 cup dry roasted peanuts or 3/4 cup salted peanuts

Recipe

• 1 wash and cut broccoli into small pieces. if heavy stems are used, peel stem and cut inner part into small pieces.
• 2 combine mayonnaise, vinegar, and sugar, and mix well, then add to broccoli.
• 3 mix in bacon.
• 4 add peanuts last.

Dovi (zimbabwe Chicken Stew

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 medium onions, finely chopped
• 2 tablespoons butter
• 2 garlic cloves, crushed
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon cayenne pepper
• 2 green bell peppers, chopped
• 1 1/2 lbs boneless chicken breasts, cut in serving pieces
• 3 tomatoes (more to taste)
• 6 tablespoons creamy peanut butter
• 10 ounces frozen spinach (or 1/2 pound fresh)

Recipe

• 1 cook onions with butter on medium-high heat in a big stew pot until browned. add garlic, salt and seasonings.
• 2 add the green peppers and chicken. brown the chicken.
• 3 add the tomatoes and mash with a fork as they soften.
• 4 add about 1 1/2 cups water (or use broth if you like) and simmer for about 10 minutes.
• 5 add half the peanut butter to the pot , reduce heat, and continue to simmer about 5-10 minutes.
• 6 in a separate pot, cook the spinach. if using fresh spinach, wash the leaves, add about 2 tablespoons of water to a saucepan with the spinache and heat over medium-low heat until the spinach is limp and tender. if using frozen spinach, cook according to package directions.
• 7 add the rest of the peanut butter to the spinach and then dump into the chicken.
• 8 stir all together and simmer 5-10 minutes more.

Doves Au Vin

Total Time: 1 hr 40 mins Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 1 cup flour
• 1 teaspoon salt
• 1 teaspoon pepper
• 12 doves, dressed
• 1/3 cup butter
• 1 cup chopped celery
• 1 cup chopped onion
• 1 small green bell pepper, chopped
• 1 (10 ounce) can beef broth
• 1/2 cup dry red
• hot cooked noodles or cooked rice

Recipe

• 1 combine the flour, salt and pepper in a large zip-top bag and shake to blend. add the doves and shake to coat.
• 2 melt the butter in a large nonstick skillet over medium-high heat. add the doves and cook until browned, turning once.
• 3 place the doves in a lightly greased 9x13-inch baking dish. sprinkle the celery, onion and peppers evenly over the doves. add the broth. cover with aluminum foil.
• 4 bake for 11/2 hours at 350 degrees. pour the over the doves and bake, covered, for 30 minutes longer. serve with noodles or rice.

Downeast Chowda

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 6
• 20 large mussels
• 4 cups large clams
• 1 1/2 lbs lobsters
• 1 cup diced onion
• 4 cups corn on the cob (if can 2 cans sweet whole corn) or 4 cups frozen corn, is fine (if can 2 cans sweet whole corn)
• 5 cups of diced bakers potatoes (they keep from sogging better)
• 1/2 cup celery, finely chopped
• 1/2 gallon salt water (if not, regular water is ok add 1 or 2 light beers less water, 16 ounce)
• 1 pinch salt
• 1 pinch pepper
• 1 cup flour
• 1 tablespoon starch
• 2 1/2-3 cups milk (2 cans can milk) or 2 1/2-3 cups half-and-half, is ok (2 cans can milk)
• 1 cup fresh chopeed chives (about 1/4 inch long)

Recipe

• 1 place clams, muscles in pot with lobster on top to steam( if they are in the shell). add sea water till shellfish is half under or (water mixture); cover.
• 2 boil at medium-high till all shell fish is open. turn to lowest setting, cover and let sit (lobster will take longer and will cook while setting). if you are using canned ingredients, skip this step.
• 3 now in a separate medium-size pot add remaining sea water or mixture. bring to boil. add potatoes, corn, onion, salt, pepper, and celery.
• 4 bring to slow boil.
• 5 now we take our shellfish from the pot (do not drain) remove from shell keeping separate piles. clean mussels and remove bellies from both. dice into small chunks. now make three piles--1 lobster, 1 clam, 1 mussel. make a visual to see if piles are close to same size (mussels will be much less, it's ok).
• 6 add seafood to potatoes; let boil.
• 7 with a ladle scoop broth from the boiled clams being careful not to scrape bottom or stir it up and add to keep a constant boil but not to drown the mixture. you will use most of it though. let boil for 20 minutes or so.
• 8 bring to lowest setting. add milk bring back to low boil. stir, stir, stir. add sifted flour and starch mix. it should thicken real quick. add salt & pepper to taste. remove from heat stirring often till cool.
• 9 serve with fresh sprinkled chives as a garnish.

Double-delight Toffee Bit Caramels

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 12 ounces chocolate-flavored candy coating, cut up
• 1 (10 ounce) package english toffee bits, crushed
• 1 (14 ounce) package wrapped caramels, unwrapped

Recipe

• 1 in a medium saucepan, heat candy coating over low heat stirring constantly until just melted.
• 2 remove from heat.
• 3 place heath bits in a bowl.
• 4 dip 1 caramel into melted coating; turn to coat.
• 5 lift caramel out with a fork; drawing across rim of pan to remove excess coating.
• 6 place dipped caramels in heath bits and turn to coat.
• 7 transfer to waxed paper.
• 8 let stand 30 minutes or until firm.
• 9 store tightly covered up to 1 week.

Doughnut Delights

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• 2/3 cup flaked coconut
• 1/2 cup bittersweet chocolate piece
• 1 1/2 teaspoons shortening
• 3/4 teaspoon cinnamon
• 24 glazed doughnut holes

Recipe

• 1 preheat over to 350°.
• 2 spread coconut in shallow baking pan.
• 3 bake for 10 minutes or until toasted, stirring two or three times (watch closely toward end of baking to prevent coconut from burning).
• 4 set aside to cool.
• 5 in a medium microwave-safe bowl place chocolate pieces and shortening.
• 6 microwave on 50% power (medium) for 1 to 2 minutes or until chocolate is melted and smooth, stirring after each minute.
• 7 stir in cinnamon.
• 8 arrange doughnut holes on tray or baking sheet lined with waxed paper.
• 9 spoon chocolate over each doughnut hole and sprinkle with coconut.
• 10 let stand until set, about 30 minutes.
• 11 to serve, arrange doughnut holes on a platter.
• 12 if desired, thread 2 doughnut holes on bamboo skewer; arrange spoke fashion on a platter.
• 13 decorate skewer ends with curling ribbon, choosing colors to fit the occasion.

Doughless Pizza

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 2 lbs ground beef
• 1 cup wheat bran or 1 cup oat bran
• salt
• 1 (12 ounce) jar your favorite pizza sauce
• onion
• mushroom
• green pepper
• olive
• cheese, to taste

Recipe

• 1 mix hamburger with the bran and spread a pizza pan that is lightly greased.
• 2 put under broiler 5 minutes.
• 3 the meat will shrink slightly.
• 4 remove and spread on the pizza sauce, toppings and your favorite pizza cheese.
• 5 bake 10 to 15 minutes or till cheese is bubbly.

Doubly Chocolate Cookies

Total Time: 38 mins Preparation Time: 30 mins Cook Time: 8 mins

Ingredients

• 1 cup butter, softened
• 2 eggs
• 2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 2 cups semi-sweet chocolate chips
• 1 1/2 cups sugar
• 2 teaspoons vanilla
• 2/3 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 1/2 cup pecans, chopped (optional)

Recipe

• 1 heat oven 350.
• 2 in large mixing bowl beat butter, sugar, eggs and vanilla until light and fluffy.
• 3 stir together flour, cocoa, bakiung soda, and salt; add to butter mixture.
• 4 stir in chocolate chips, and if desired, nuts.
• 5 drop bu rounded teaspoonfuls ungreased cookie sheets.
• 6 bake 8 to 10 minutes or jsut until set.
• 7 cool slightly; remove from cookie sheet to wire rack.
• 8 cool completely.
• 9 makes about 4 1/2 dozen cookies.

Double-tomato Pasta

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 2 teaspoons olive oil
• 1 cup sliced red onion
• 2 lbs seeded tomatoes, coarsely chopped
• 1/4 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon crushed red pepper flakes
• 8 ounces farfalle pasta (bow-tie pasta)
• 1/3 cup sun-dried tomato, packed without oil, sliced
• 1 cup grated fresh parmesan cheese, divided (about 4 ounces)
• 1/4 cup chopped fresh parsley

Recipe

• 1 heat oil in a large nonstick skillet over medium-high heat; add onion. cook 2 minutes, stirring frequently. add tomatoes, salt, black pepper, and red pepper. reduce heat and simmer 8 minutes, stirring occasionally.
• 2 cook pasta according to package directions, omitting salt and fat. drain into a sieve over a bowl; add sun-dried tomatoes to reserved pasta water. let stand 10 minutes; drain. combine pasta and sun-dried tomatoes.
• 3 combine pasta mixture and plum-tomato mixture in a large bowl; stir in 3/4 cup cheese and parsley. divide pasta evenly among 4 bowls; garnish each with 2 tablespoons parmesan.

Dough Enhancer

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1 cup nonfat dry milk powder
• 2 cups wheat gluten
• 2 teaspoons powdered ginger (you will not taste it)
• 4 tablespoons dry pectin
• 4 tablespoons unflavored gelatin
• 4 tablespoons lecithin granules
• 1 tablespoon ascorbic acid, crystals

Recipe

• 1 mix all together in a bowl and store in refrigherator in an airtight container.
• 2 use 3 tbs of this mixture in a recipe for whole wheat bread (3 1/2 cups flour) for bread use 1 tsp.
• 3 for rye bread use 3 1/2 tbs.

Double-dipped Caramels

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 48
• 1 (14 ounce) bag caramels (48 count)
• 1 lb chocolate-flavored candy coating or 1 lb vanilla candy coating
• 2 cups chopped nuts (or anything you can think of that your can dip these in)

Recipe

• 1 unwrap the caramels and place a toothpick in the center of each one.
• 2 heat candy coating in a heavy medium saucepan over low heat, stirring constantly just until melted. remove from heat.
• 3 place nuts or brickle pieces in a bowl. dip one caramel into coating; turn to coat.
• 4 place dipped caramels in nuts, turning to coat. (or, dip a caramel halfway into coating. place dipped caramel into nuts, turning to coat.)
• 5 transfer caramel to a waxed-paper-lined baking sheet. repeat with remaining caramels.
• 6 let stand 30 minutes or until firm. store tightly covered up to 1 week.

Doubletree Chocolate Chip Cookies

Total Time: 24 hrs 1 min Preparation Time: 1 min Cook Time: 24 hrs

Ingredients

• Servings: 20
• 1/2 cup rolled oats
• 2 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1/4 teaspoon cinnamon
• 1 cup butter, softened
• 3/4 cup brown sugar, packed
• 3/4 cup granulated sugar
• 1 1/2 teaspoons vanilla
• 1/2 teaspoon lemon juice
• 2 eggs
• 3 cups semi-sweet chocolate chips
• 1 1/2 cups chopped walnuts

Recipe

• 1 grind oats in a food processor or blender until fine. combine the ground oats with the flour, baking soda, salt and cinnamon in a medium bowl.
• 2 cream together the butter, sugars, vanilla, and lemon juice in another medium bowl with an electric mixer.
• 3 add the eggs and mix until smooth. stir the dry mixture into the wet mixture and blend well.
• 4 add the chocolate chips and nuts to the dough and mix by hand until ingredients are well blended.
• 5 for the best results, chill the dough overnight in the refrigerator before baking the cookies.
• 6 spoon rounded 1/4 cup portions an ungreased cookie sheet. place the scoops about 2 inches apart.
• 7 bake in a 350 f oven for 16-18 minutes or until cookies are light brown and soft in the middle.
• 8 store in a sealed container when cool to keep soft.

Doubletree Hotel's Cookies

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 3 cups all-purpose flour
• 3/4 cup rolled oats
• 3/4 teaspoon baking soda
• 1 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1 1/2 cups butter
• 1 1/2 cups sugar
• 3/4 cup packed brown sugar
• 4 eggs
• 2 1/2 teaspoons vanilla extract
• 1 teaspoon lemon juice
• 3 cups semi-sweet chocolate chips
• 1 1/2 cups chopped walnuts

Recipe

• 1 preheat oven to 350*f (175*c).
• 2 in a medium bowl, combine flour, oats, baking soda, salt and cinnamon.
• 3 set aside.
• 4 with an electric mixer, cream butter in large bowl.
• 5 add both sugars and beat on medium for 2 minutes.
• 6 add eggs one at a time, beating well after each addition.
• 7 add lemon juice and vanilla; mix well.
• 8 stir in flour mixture, mixing well.
• 9 add chocolate chips and nuts and stir to just combine.
• 10 drop by 1/4 cupfuls on non-stick baking pans, 2 to 3 inches apart.
• 11 bake for 13 to 15 minutes or until lightly browned around the edges.
• 12 cool; transfer to wire racks and cool completely.
• 13 store in tightly sealed container.

Doubletree Hotel's Chocolate Chip Cookies

Double-onion Turkey Sandwich

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1 tablespoon whole-grain mustard
• 1 soft onion roll
• 2 ounces thinly sliced roasted turkey
• 2 slices tomatoes
• 1/2 dill pickle, thinly sliced
• 1/4 cup store-bought french-fried onions

Recipe

• 1 spread the mustard on the roll.
• 2 form a sandwich with the turkey, tomato, pickle, and french-fried onions.

creme brulee iv

Ingredients

• Servings: 6
• 3 cups heavy cream
• 2 vanilla beans
• 8 egg yolks
• 1/2 cup sugar
• 1 tablespoon sugar

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 4 hrs


• in a medium heavy-bottomed pan, heat cream with vanilla beans until begin to form at edges. remove from heat and let stand 30 minutes.
• beat egg yolks with sugar until pale and thick. remove vanilla beans from cream and pour into egg yolk mixture. cook, without boiling, over low heat until mixture thickens and coats the back of a metal spoon. remove from heat and divide evenly among 6 large ramekins or custard cups. cover and refrigerate 3 hours, until set.
• prior to serving, sprinkle remaining sugar evenly over custards and brown with a kitchen torch or under the oven broiler. refrigerate until serving.

Double-decker Cereal Treats

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 48
• 1 2/3 cups peanut butter chips (10-oz. pkg.)
• 2 tablespoons vegetable oil
• 2 teaspoons vanilla extract, divided
• 2 cups semi-sweet chocolate chips (12-oz. pkg.)
• 2 cups light corn syrup
• 1 1/3 cups packed light brown sugar
• 12 cups crisp rice cereal, divided

Recipe

• 1 line 15-1/2x10-1/2x1-inch pan with foil- make sure that the foil extends past the pan place peanut butter chips, oil and 1 teaspoon vanilla in large bowl.
• 2 place chocolate chips and remaining 1 teaspoon vanilla in second large bowl.
• 3 in large saucepan using medium heat, combine corn syrup and brown sugar, stirring constantly, until mixture comes to a boil and then remove from heat.
• 4 divide the mixture in half, and immediately stir it into each bowl the mixture is smooth.
• 5 immediately stir half of the cereal into each mixture.
• 6 spread peanut butter mixture into the pan and put the chocolate mixture on top of it and cool completely.
• 7 cut into bars and remove from the foil.
• 8 store in a cool, dry place in an air-tight container.

Doughless Deluxe Low Carb Pizza

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• 1 1/2 lbs chicken breasts, cooked
• 3 eggs
• 1/2 cup parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon basil
• 1 teaspoon oregano
• 2 cups mozzarella cheese, reduced fat
• 10 ounces tomato sauce, canned
• 1 small bell pepper, chopped
• 1 onion, chopped
• 1/2 cup mushroom, sliced
• 2 ounces black olives, sliced
• 2 ounces turkey pepperoni, sliced

Recipe

• 1 preheat oven to 350f degrees.
• 2 boil chicken until cooked.
• 3 combine chicken, eggs, parmesan, and spices in a blender and puree until you've got a fairly thick liquid.
• 4 coat a pizza pan or cookie sheet and pour mixture into pan spreading so that it's an even thickness.
• 5 spread tomato sauce evenly over crust.
• 6 add, pepperoni, mozzarella, mushrooms, peppers, onion and olives.
• 7 bake for 10-15 minutes, until cheese is melted and toppings cooked.

Double-decker Grilled Cheese Sandwich

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 6 slices olive bread
• 2 purple onions, sliced
• 2 tablespoons olive oil
• 1 tomatoes or 1 yellow tomatoes, sliced
• 2 slices aged gouda cheese
• 2 slices chipotle cheddar cheese

Recipe

• 1 brush the bread slices and onion slices with the olive oil. place the onions on a hot griddle. cook over medium heat until light golden brown.
• 2 place 2 tomato slices on each of 2 slices of the bread. top each with a slice of gouda cheese.
• 3 place a grilled onion slice on each of 2 more slices of the bread and top each with a slice of chipotle cheddar cheese.
• 4 place each stack on a griddle. cook over medium heat until the cheese begins to melt.
• 5 assemble the sandwiches by inverting the chipotle cheddar cheese stack on top of the gouda cheese stack. top each with the remaining bread slices.
• 6 place the sandwiches untoasted side down on a griddle. cook for 3 minutes or until light brown.

Doug's Taco Meatloaf

Total Time: 1 hr 5 mins Preparation Time: 5 mins Cook Time: 1 hr

Ingredients

• 1/2 onion
• 1 egg
• 1 1/2 lbs burger meat
• 8 ounces tomato sauce
• 1 1/4 ounces taco seasoning
• 2 cups taco chips
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1 tablespoon lemon juice

Recipe

• 1 mix everything together.
• 2 place in oven for 1 hr or til done.

Doughnut Cookies

Total Time: 43 mins Preparation Time: 30 mins Cook Time: 13 mins

Ingredients

• Servings: 52
• 1/2 cup powdered sugar
• 1 cup butter, softened
• 2 teaspoons vanilla
• 2 cups all-purpose flour
• 1 cup almonds or 1 cup pecans, finely chopped
• 1/4 teaspoon salt
• 3/4 cup powdered sugar

Recipe

• 1 preheat oven to 325 degrees.
• 2 combine 1/2 c powdered sugar, butter, and vanilla until fluffy.
• 3 add flour, almonds, and salt; mix until dough forms. shape into 1 inch balls. place 1 inch apart on ungreased cookie sheets.
• 4 bake for 13-17 minutes or until set but not brown. immediately remove from cookie sheets; place on wire rack. cool 10 minutes.
• 5 roll cookies in 3/4 c powdered sugar. cool 15 minutes more, re-roll in powdered sugar.

Down Home Macaroni And Cheese

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1/4 cup butter, divided
• 1/4 cup flour
• 1 teaspoon salt
• 2 cups milk (for a more rich taste use evaporated milk for part of the milk)
• 1/4 lb velveeta cheese, cut up
• 2 cups sharp cheddar cheese, shredded
• 2 cups elbow macaroni, cooked, drained
• 2 tablespoons seasoned dry bread crumbs (optional)

Recipe

• 1 melt 3 tablespoons of the butter in large saucepan on low heat.
• 2 blend in flour and salt; cook and stir 1 minute.
• 3 gradually add milk; cook, stirring constantly, until thickened.
• 4 add prepared cheese product and 1-1/2 cups of the shredded cheese; stir until melted. stir in macaroni.
• 5 pour into lightly greased 1-1/2-quart casserole.
• 6 melt remaining 1 tablespoon butter; toss with bread crumbs.
• 7 sprinkle casserole with remaining 1/2 cup cheese and bread crumb mixture.
• 8 bake at 350 degrees f for 20 minutes or until thoroughly heated.

Doughnut Hole Muffins

Down On The Farm Vegetables

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 (10 3/4 ounce) can cream of chicken soup
• 1 cup sour cream
• 1 cup thin sliced carrot
• 2 lbs zucchini, sliced in rounds
• 1/2 cup onion, chopped
• 1 (7 1/2 ounce) package herb seasoned stuffing mix
• 1/2 cup melted unsalted butter

Recipe

• 1 pre-heat oven to 350.
• 2 combine soup and sour cream in bowl and stir in carrots.
• 3 fold in zucchini and onion.
• 4 toss stuffing mix with melted butter and spread half the mixture in bottom of 13x9 inch baking dish.
• 5 spoon combined vegetables on top and sprinkle with remaining stuffing mix.
• 6 bake about 40 min or until top is golden and crisp.

Doughnut French Toast

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 2 eggs
• 1/4 cup whole milk
• 4 teaspoons vanilla extract
• 4 slices bread (if loaf is large, cut 2 slices in half)
• 2 tablespoons butter
• vegetable oil, for frying
• 1/4 cup sugar

Recipe

• 1 beat the eggs with the milk and vanilla in a wide shallow bowl.
• 2 soak the bread halves in the egg mixture for 5 minutes a side.
• 3 heat the butter and a drop of oil in a skillet; fry the egg-soaked bread until golden and scorched in parts on both sides.
• 4 put the sugar a plate; dredge the cooked bread until coated like a sugared doughnut.

Doughnut Muffins

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 3 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground nutmeg
• 1/4 teaspoon baking soda
• 3/4 cup whole milk, at room temperature
• 2 tablespoons buttermilk, at room temperature
• 10 tablespoons unsalted butter, at room temperature (1 1/4 sticks)
• 3/4 cup plus 2 tablespoons sugar
• 2 large eggs, at room temperature
• 1 cup sugar
• 1 tablespoon ground cinnamon
• 8 tablespoons unsalted butter, melted (1 stick)

Recipe

• 1 preheat the oven to 375°f grease and flour two (12-cup) mini muffin tins.
• 2 in a bowl, sift together the flour, baking powder, salt, nutmeg, and baking soda. in a separate bowl, whisk together the milk and buttermilk.
• 3 in the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy. beat in the eggs, one at a time, until just combined.
• 4 with the mixer set on low speed, beat in one fourth of the dry ingredients. beat in one third of the milk mixture. continue to alternate until all of the remaining ingredients are incorporated, finishing with the dry ingredients. do not overmix.
• 5 fill the prepared muffin cups just to the rim with batter. bake until lightly golden and firm to the touch, 15 to 20 minutes. let the muffins cool in the pan for 5 minutes. remove the muffins from the tins and transfer to a wire rack set over a baking sheet.
• 6 combine the sugar and cinnamon in a bowl. brush each muffin generously with melted butter. then sprinkle generously with cinnamon sugar. serve warm or at room temperature.

Dr Gilberts' Chili Rice

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 1/2 cups cooked rice
• 8 ounces cheddar cheese
• 1 pint sour cream
• 6 ounces canned whole green chilies

Recipe

• 1 mix rice with sour cream.
• 2 spread 1/2 in bottom of casserole dish.
• 3 cube cheese and wrap chilis around the cubes.
• 4 layer cheese stuffed chilis over rice.
• 5 cover with remaining rice.
• 6 bake at 350 for 30 minutes.

Dough Boy

Total Time: 2 hrs 15 mins Preparation Time: 1 hr 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 6 cups flour
• 1 1/2 cups water
• 1/2 cup margarine
• 1/2 teaspoon salt
• 1/2 cup shortening
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 2 cups of grated coconut
• 1 -2 cup brown sugar
• 1 tablespoon yeast (instant)

Recipe

• 1 preheat oven to 350°f.
• 2 sift together the flour and salt. cut the margarine and shortening into the flour mixture.
• 3 add spices and yeast, followed by coconut and water.
• 4 knead the mixture for 5 minutes, score with a knife. leave to stand until almost twice its' size (approx. 1 hour). form dough into a round mound or loaf shape.
• 5 gently place bread on baking sheet. bake for 1 1/2 hours. check for doneness by "knocking" on the bottom of the bread; if it sounds hollow, it is done. if it is not done, continue baking for another 15 to 30 minutes if needed.