Peanut Butter Cookies

Courtesy of Joan Snipes. I had these wonderful treats at her house after a performance by Alex Cavalli of St. Paul.

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Adapted from the Magnolia Bakery Cookbook

The brilliance of these cookies is that they have
include two different formats for peanuts–three
if you use chunky peanut butter. They’re crisp on
the outside, and almost cakey on the inside.

1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup peanut butter at room temperature (smooth or chunky)
3/4 cup plus 1 tablespoon (for sprinkling) sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
1 tablespoon milk
1 teaspoon vanilla extract
1/2 cup peanut butter chips
1/2 cup chocolate chips

Preheat oven to 350 degrees.

In a large bowl, combine the flour, the baking
soda, the baking powder, and the salt. Set aside.

In a large bowl, beat the butter and the peanut
butter together until fluffy. Add the sugars and
beat until smooth. Add the egg and mix well. Add
the milk and the vanilla extract. Add the flour
mixture and beat thoroughly. Stir in the peanut
butter chips. Place sprinkling sugar on a plate.
Drop by rounded teaspoonfuls into the sugar, then
onto ungreased cookie sheets, leaving several
inches between for expansion. Using a fork,
lightly indent with a crissscross pattern (I used
the back of a palette knife to keep it smooth on
top), but do not overly flatten cookies. Bake for
10 to 12 minutes. Do not overbake. Cookies may
appear to be underdone, but they are not.

Cool the cookies on the sheets for 1 minute, then
remove to a rack to cool completely.

Maple Baked Custard

3 Servings

This simple custard is "baked" on top of the stove. It is equally good for breakfast as it is for a snack or dessert. Serve it with seasonal fruit.

Ingredients:
2 eggs
1 cup skim milk or soy milk
2 tbsp maple syrup
1/2 tsp vanilla
Ground nutmeg

Instructions:
1. Combine eggs, milk, maple syrup and vanilla. Whisk or beat until well blended.

2. Pour into 3 glass custard cups. Sprinkle with nutmeg.

3. Place the custard cups on a folded paper towel in a skillet with a tight fitting lid. Pour water into the pan, about 1 inch deep, and cover.

4. Bring the water to a rolling boil.

Remove pan from heat and let sit for 15 minutes without lifting the lid.

5. Serve warm or cold.

Cucumber, Tomato and Mozzarella Salad

1 Serving
This simple salad is a version of an Italian standard. You'll find fresh, white mozzarella cheese in most delis or supermarkets - it's very different from the pale yellow, packaged mozzarella.

Ingredients:
1 tbsp balsamic vinegar
1/2 tbsp extra-virgin olive oil
1 clove garlic, minced
1/2 cucumber, peeled and seeded
1 large Roma tomato, sliced
1 oz fresh mozzarella cheese
3 leaves fresh basil, chopped

Instructions:
Mix the balsamic vinegar, olive oil and garlic in a small bowl. On a salad plate, layer slices of the cucumber, tomato and cheese. Drizzle with the dressing. Sprinkle

with the chopped fresh basil.

Homemade Valentine Spa Treatments

[Got these in an e-mail & thought I'd put them here because I have no other place to put them!]

Rose Petal Coconut Bath
One cup rose petals
Half cup coconut milk

Directions: Process flowers in blender until they become powder. Mix all the ingredients in bowl, pour into jar. Shake jar before use. This is good for one week and every recipe makes two baths worth. Add a bundle of fresh floating rose petals to create a beautiful sensual experience.

Love Potion Bubble Bath
This bubble bath will put you in a romantic mood.The ingredients are considered known aphrodisiacs so look out!
6 drops jasmine oil
3 drops rose oil
3 drops vanilla oil
6 drops ylang ylang oil
1 quart of distilled water
1 bar of castille soap. (4 oz. Bar)
4 ounces liquid glycerin

Directions: mix the water, soap and glycerin together and stir. Now add your essential oils to the mixture.

Massage Oil
Half cup extra virgin olive oil
Half cup hazelnut oil
10 Drops cinnamon oil
10 Drops prange pil
20 Drops ylang ylang Oil

Directions: Mix together in glass jar before the oil evaporates. Do not place near heat or direct sunlight. Pour about 2-3 tablespoons of oil into a microwave safe bowl and heat for 15-30 seconds or until body temperature. Then use to massage your loved one, head to toe!

Miso Soup

4 Servings

Miso soup is the Japanese version of chicken soup - a combination soul food and comfort food. It is traditionally eaten at breakfast in Japan as a daily staple. Miso is a paste made from fermented soybeans, and is full of antioxidants like vitamin E, as well as protective fatty acids. It's healthful and delicious, and the Japanese say that the linoleic acid in miso promotes soft skin.

Add the Miso to the soup after it has been removed from direct heat.

Ingredients:
2 teaspoons canola oil
3 slices fresh ginger root
1 large onion
2 carrots, peeled and thinly sliced
2 stalks celery, thinly sliced
4 cups coarsely chopped cabbage
5 cups water
4 tablespoons miso (dark or light, available at natural-food stores)
Scallions
Sesame oil (optional)

Instructions:
1. Heat canola oil in large pot. Add ginger and onion, thinly sliced. Saute over medium heat for 5 minutes and add carrots, celery, and cabbage. Stir well.

2. Add water, bring rapidly to a boil, then lower heat and simmer covered till carrots are tender, about 10 minutes. Remove from heat.

3. Place miso in a bowl, add a little of the vegetable broth, and stir well into a smooth paste. Add more broth to thin the mixture, then add to the pot of soup. Let rest for a few minutes.

4. Serve in bowls with chopped raw scallions. You may wish to remove the sliced ginger before serving, and you can add a few drops of roasted (dark) sesame oil to each bowl, if desired, for a smoother nutty flavor.

Diet Coke Cake

1 box instant chocolate or devil's food cake mix
12 oz diet coke or coke zero

Directions

1. Pour 1 box chocolate instant cake mix into a bowl

2. Stir in 12 oz of Diet Coke of Coke Zero

3. Can be put into one pan for rectangular cake, round cake, or can be poured into muffin pan for cup cakes

4. Bake at approx 350 degrees for approx 35 - 40 mins

5. Nuts can be added as desired, will affect nutritional value

6. Calories 170 per serving

Mushroom and Spinach Side Dish

4 Servings

This side dish makes four servings; it's perfect to keep in your fridge to add to stir-fries or pasta dishes. Use as many different mushrooms as you can find, especially the healthier varieties like shiitake, enoki and oyster mushrooms. The dried porcini or cepes really add a lot of flavor. You'll find them in little packages near the produce stands.

Ingredients:
1/2 oz dried porcini or cepes mushrooms (optional)
2 tsbp olive oil, preferably extra virgin
1 lb mixed, fresh mushrooms
4 cloves of garlic, minced
1 tsp herb and spice blend
2 cups organic baby spinach leaves

Instructions:
If you're using porcini mushrooms or cepes, put them in a dish with enough hot water to barely cover and let them soak for about 20 minutes. Wash and slice the fresh mushrooms and remove any tough stems. In a large pan with a cover, heat the oil and sauté the mushrooms, including the soaked porcini and the soaking liquid. Stir well, cover and cook gently for 5 minutes. Stir in the garlic and herb blend, cover and cook for another 5 minutes, until the mushrooms are tender and most of the liquid has been absorbed.

Add the baby spinach leaves to the mushroom mix. Stir to wilt them briefly, and the dish is ready to serve, or to store in the fridge for later use. You may want to add salt and pepper to taste but most people find it's not necessary.

Zucchini and Potato Crock Pot Soup

Ingredients
5 cups Chicken Stock OR for a true vegetarian recipe us Vegetable Stock
2lb (1kg)Potato � peeled and cut into inch square pieces
2lb (1kg)Zucchini � cut into inch square pieces
2 medium onions
1/2 tsp nutmeg
1 tbls per serve Natural Yogurt

Method

1.Place all of the ingredients into the crock pot.
2.Cover and cook for 8-10 hours on Low.
4.When ready to serve, puree soup in a blender or use a hand held device.
5.Add a tablespoon of natural yogurt to each bowl and enjoy.

Notes
Serves 8-10
Freeze the excess, for an extra quick meal later.
Add the yogurt just as serving. Don't add yogurt if freezing.

African Pineapple Peanut Stew

Yield: 4 servings

West African -inspired, this is a rich and very fresh-tasting stew, eclectic and surprising in its combination of ingredients. If you have a few extra leaves of kale, put them in; this stew can absorb lots of greens. Serve on rice, millet, or couscous, topped with crushed peanuts and chopped scallions.

1 cup chopped onions
2 garlic cloves, minced or pressed
1 tablespoon vegetable oil
1 bunch kale or Swiss chard (4 cups sliced)
2 cups undrained canned crushed pineapple (20-ounce can)
1/2 cup peanut butter
1 tablespoon Tabasco or other hot pepper sauce
1/4 cup chopped fresh cilantro
salt to taste
crushed skinless peanuts
chopped scallions

In a covered saucepan, saute' the onions and garlic in the oil for about 10 minutes, stirring frequently, until the onions are lightly browned. While the onions saute', wash the kale or Swiss chard. Remove and discard the large stems and any blemished leaves. Stack the leaves on a cutting surface and slice crosswise into 1-inch-thick slices.

Add the pineapple and its juice to the onions and bring to a simmer. Stir in the kale or chard, cover, and simmer for about 5 minutes, stirring a couple of times, until just tender. Mix in the peanut butter, Tabasco, and cilantro and simmer for 5 minutes. Add salt to taste, and serve.

From Moosewood Restaurant Cooks at Home

Spinach and Ginger Frittata

1 Serving

This light, low-carbohydrate breakfast or lunch dish combines two of Dr Weil's favorite ingredients - greens and fresh ginger. Baby spinach or other baby greens work great in this recipe.

Start to finish: 10 minutes

Ingredients:
1 cup spinach leaves (or other greens) torn
1 egg
1 egg white
1 tsp fresh grated ginger root
1 tsp Italian or other seasoning mix
1 tbsp salsa

Instructions:
Tear up the spinach leaves and steam very briefly. (Put the torn leaves in a small saucepan with 1/4 cup of boiling water, cover the saucepan, turn off the heat and allow to steam for about 3-5 minutes. Baby spinach leaves take just 3 minutes.) Fold into the beaten

eggs with the grated ginger, salsa and seasoning. Cook on a non-stick pan sprayed with cooking spray, turning as needed until the eggs are set.

Ginger Almond Pears

6 Servings

Pears are one of the few fruits that actually improve in texture and flavor after being picked a little green. You can store them in a paper bag for a couple of days to speed up ripening. A little softness around the stems and a change in skin color means they're ready. Bartletts, red Bartletts, or Anjou varieties have the best flavor and are good for cooking. When the time comes for thickening the pear sauce, I prefer arrowroot over cornstarch, although it is a little harder to find. Arrowroot comes from a tropical tuber whose root stalks are dried and ground into a fine starchy powder that's very easy to digest. Sauces thickened with arrowroot are a little finer than those thickened with cornstarch but you can use either.

The most potent ingredient in this dessert is the ginger. Ginger (Zingiber officinale) is known throughout the world for its tonic and spiritually uplifting properties. When used fresh, it's especially effective at improving digestion and calming nausea and indigestion — making it a great follow-up to any hearty meal.

Ingredients:
5 firm ripe pears
3 cups apple cider
2 teaspoons finely chopped fresh ginger root
3 tablespoons cornstarch or arrowroot
1/2 teaspoon pure almond extract
Salt to taste

Instructions:
1. Peel the pears, quarter them lengthwise, and core. Slice pears thinly and place in a saucepan with the apple cider and ginger root. Add a pinch of salt.

2. Bring to a boil, reduce heat and simmer until pears are tender, about 15 minutes.

3. Dissolve cornstarch or arrowroot in 1/3 cup cold water and add to the simmering pears, stirring, until the sauce is thick and clear.

4. Remove from heat and stir in almond extract. Serve warm or cold.

Chocolate Ricotta

Two 1/4-cup servings

This high-calcium "pudding" has the benefits of cocoa and cinnamon - and the flavor of Mexico. Experiment with different brands of ricotta - they have different textures and flavors.

Prep

time: 10 minutes

Ingredients:
1/2 cup lowfat ricotta cheese
2 tbsp mild honey
2 tbsp cocoa powder
1/2 tsp vanilla
1/2 tsp ground cinnamon

Instructions:
1. Combine all the ingredients in a food processor and process until smooth.
2. Scoop into small dessert dishes and serve.

Dr. Weil's Hummus

10 servings

This wonderful bean spread has gained in popularity over the past few years. Our version has all the benefits of a more traditional recipe, but with less olive oil. The combination of garbanzo beans (also called chickpeas), tahini, lemon juice, cumin and garlic is a show-stopper. This is wonderful as a sandwich spread or as a dip with raw vegetables or pita triangles. Keep a batch in your refrigerator all the time and you'll never be without a nutritious snack or lunch.

Ingredients:
1-3/4 cups dried chickpeas (garbanzos)
1 teaspoon baking soda
1/2 cup sesame tahini
1/4 cup cold water
1/4 cup fresh lemon juice
1/2 teaspoon ground cumin
3-4 cloves garlic, mashed
1 tablespoon

extra-virgin olive oil
Instructions:
1. Soak the chickpeas for 8 hours with the baking soda in cold water to cover.

2. Bring the chickpeas to a boil over high heat, reduce heat, cover, and cook until soft, about 45 minutes. Drain, reserving a bit of the liquid.

3. Make the tahini sauce: Blend in a food processor or blender the tahini, cold water, lemon juice, cumin, and garlic. Measure out 1/2 cup of this sauce for the hummus, saving the rest.

4. Put the drained chickpeas in a food processor and process to a rough purée, adding a little of the cooking liquid if necessary. The mixture should not be totally smooth. Add the tahini sauce and process until just mixed.

5. Scrape the mixture into a bowl. Stir in the olive oil.

6. Serve with pita bread, whole-grain crackers, or carrot sticks.

Banana Bread

12 servings

Native to the Caribbean and Central America, bananas are one of America's favorite fruits. They are rich in potassium - one banana contains 450 mg, one-fifth of the adult daily requirement - and offer a fair share of magnesium (33 mg), too. In addition, bananas help to strengthen the stomach lining and are good for soothing indigestion. Most banana bread recipes are saturated with butter and sugar. This one uses a small amount of canola oil instead - which is much better for your heart - and honey, which of course means lots of flavor. Don't use regular whole-wheat flour. It is too heavy for this recipe. Look for whole-wheat pastry flour instead.

Ingredients:
3 very ripe bananas
1/2 cup honey
3 tbsp canola oil, plus a little more for oiling the loaf pan
1 tsp pure vanilla extract
1 1/2 cups whole-wheat pastry flour
1 1/2 tsp baking soda
1/4 tsp salt
3/4 cup chopped walnuts or pecans



Instructions:
1. Heat the oven to 350 degrees. Lightly oil a loaf pan.

2. Mash the bananas and mix with the honey, canola oil and vanilla extract.

3. Stir together the whole wheat pastry flour, baking soda and salt. Add the nuts.

4. Blend the two mixtures and spoon into a lightly oiled loaf pan. Bake for 40 minutes, or until center is set.