Chemistry Cake

Source: Isabelle
1 ½ cups flour
¼ tsp salt
¾ cup sugar
1 tsp baking soda
3 Tbsp cocoa
1 tsp vanilla
6 Tbsp oil
1 Tbsp vinegar
1 cup cold water
*1 egg (for richer cake, see below)

Put dry ingredients in small cake pan and mix until smooth
Make 3 wells and put one of following into each:
vanilla
oil
vinegar
Pour water over all and mix (* if using egg place in cup and fill remainder with water)
Bake at 350 °F for 25-30 minutes

Nanaimo Bars

Source: Isabelle

Crust
½ cup butter
¼ cup cocoa
1 egg
¼ cup sugar
1 tsp vanilla
¼ tsp salt
Combine above and cook over low heat until it coats a spoon
1 ¼ cups Graham cracker crumbs
¾ cups coconut
Add to mixture
Spread into a greased 9"x9" pan

Filling
½ cup softened butter
3 oz cream cheese
2 Tbsp instant vanilla pudding
Cream together
1 cup icing sugar
2 Tbsp milk
Beat into mixture
Spread over crumb base
Place in fridge until firm (20 minutes)

Glaze
4 oz semi sweet chocolate
1 Tbsp butter
Melt and spread over filling
Refrigerate until set but not hard before cutting.

Butter Tarts

1/3 cup butter
2 Tbsp milk or cream
1 egg beaten
1 cup sifted brown sugar
1 cup raisins
1 tsp vanilla
Pastry

Source: Isabelle

Mix ingredients and spoon into muffin tins lined with pastry. Bake at 450ºF for 8 minutes. Reduce temperature to 350ºF and cook until pastry is lightly browned.

Caesar Salad

1 head of lettuce
6-8 Tbsp olive oil
6 Tbsp ground parmesan
2 Tbsp. white vinegar
1-2 fat cloves garlic; mashed
Salt
Pepper
Lemon juice
1 tsp. Worchester sauce

Source: Isabelle

· Combine all but lettuce

To Serve #1:
· Combine dressing with lettuce

To Serve #2:
2 slices of bread; dices
2 Tbsp butter
½ clove garlic; mashed
½ lb cooked ham
6 anchovy fillets
2 egg yolks

· Sauté bread, butter and garlic
· Toss yolks with lettuce
· Combine all

Vegetable Sald Dressing

¼ cup oil
2 Tbls vinegar
½ Tbsp lemon juice
1 Tbsp parmesan
½ tsp salt
¾ tsp Worchester sauce
¾ tsp dry mustard
¾ tsp basil
¾ tsp oregano
¾ tsp sugar
¾ tsp black pepper
1 avocado; chopped

Source: Isabelle

· Combine
· Replace / vary the herbs. 1 ½ tsp of dried tarragon can replace the basil and oregano


To Serve 1: Mixed Vegetable

1 red pepper; chopped
1 yellow pepper; chopped
1 mild onion; chopped
1 stalk celery; chopped

· Combine with dressing
· Marinate overnight

To Serve:
Serve with a crusty bread and a compound butter with herbs that match the dressing.

To Serve 2: Butter Lettuce

1-2 heads of butter lettuce
Combine with dressing

French Onion Soup I

4 Tbsp. butter
2 Tbsp. olive oil
2 lbs. Onions thinly sliced (or chopped in food processor) about 7 cups
1 tsp. salt
3 Tbsp. flour
2 quarts beef broth or one each of chicken and beef
1 clove garlic
1 tsp. sugar
Parsley
Thyme
1 cup dry white wine

French bread
¼ lb. Swiss cheese
¼ lb. mozzarella cheese

Source: Isabelle

Melt butter and oil together in large pot
Stir in onions, salt, sugar, and garlic
Cook, uncovered, stirring occasionally for 20-30 minutes until golden brown.
Sprinkle flour over onions and cook 2-3 minutes
Remove onion mixture
Heat stock in pot
Add wine.
Stir in onions a simmer 30 minutes

To Serve:
Place soup into oven proof bowls
Add tick slice of bread to each bowl
Top with cheese
Bake bowl 10 – 20 minutes