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Marbled Biscotti

Marbled Biscotti

You will need:
1/2 cup (1 stick) butter or margarine
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 cups mini chocolate baking bits, divided
1 cup slivered almonds, toasted*
1/4 cup unsweetened cocoa powder
2 tablespoons instant coffee granules

Preheat oven to 350 degrees F.
Lightly grease cookie sheets; set aside.
In large bowl cream butter and sugar until light and fluffy; beat in eggs and vanilla.
In medium bowl combine flour, baking powder and baking soda; blend into creamed mixture. Dough will be stiff.
Stir in 1 1/4 cups mini chocolate baking bits and nuts.
Divide dough in half. Add cocoa powder and coffee granules to one half of the dough, mixing to blend.
On well-floured surface, gently knead doughs together just enough to marble. Divide dough in half and gently roll each half into 12 x 2-inch log; place on prepared cookie sheets at least 4 inches apart.
Press remaining 1/2 cup mini chocolate baking bits onto outside of both logs.
Bake 25 minutes. Dough will spread.
Cool logs 15 to 20 minutes. Slice each log into 12 slices; arrange on cookie sheet cutside down.
Bake an additional 10 minutes. (For softer biscotti, omit second baking.)
Cool completely.
Store in tightly covered container.

Makes 24 pieces.

*To toast almonds, spread in single layer on baking sheet. Bake at 350 degrees F. for 7 to 10 minutes until light golden, stirring occasionally. Remove almonds from pan and cool completely before using.

Apple Pear Crisp w/Dried Cranberries

 Chef Tee’s Apple Pear Crisp w/Dried Cranberries and Ice Cream


  • 2 Granny Smith apples, pared and sliced

  • 2  Bosc pears, pared and sliced

  • ½ cup dried cranberries

  • ½ cup flour

  • ½ cup quick-cooking oats

  • ½ cup light brown sugar

  • 1 tsp. cinnamon

  • 4 Tbsps. butter, unsalted and softened

  • Vanilla ice cream


    • Heat oven to 375ºF.

    1. Grease bottom, sides of 8-inch square pan with oil or cooking spray.

    1. Combing apples, pears and cranberries in a large bowl, then transfer fruit mixture to pan.   

    1. In medium bowl, stir remaining ingredients except ice cream until well mixed.

    1. Sprinkle mixture over fruit.

    1. Bake about 30 minutes or until topping is golden brown, apples and pears are tender when pierced w/fork.

    1. Serve warm w/cream




Bananas Foster on Waffles

  Bananas Foster on Waffles

1 stick butter
5 firm bananas. slice
1 cup  dark brown sugar
1 cup light brown sugar
1/2 cup rum (flavored is great)


Simple Sorbet

Simple Sorbet
1 pound frozen strawberries,
(any other kind of frozen fruit, such as blueberries)
1/2 cup yogurt or silken tofu
1/4 cup sugar or sugar substitute

Put all ingredients in a food processor container along with a couple of tablespoons of water. Process until puréed and creamy, (scrape the sides of bowl as needed). Add a tablespoon or two of water to mixture, if needed to achieve the proper consistency.
Serve immediately or place in the freezer. Prior to serving from the freezer allow it to soften at room temperature for about 10 minutes before serving. Top with fresh seasonal fruit.

Rice pudding with Ginger

Recycle Your leftover rice from Chinese Food Take Out!

Rice pudding with Ginger
2 cups milk
2 tablespoons unsalted butter
1 tablespoon minced grated ginger/ Cinnamon/Nutmeg

3/4 cup sugar or sugar substitute
Pinch of salt
2 cups cooked rice
2 eggs, beaten


Classic 7 UP Pound Cake

Classic 7 UP

Pound Cake

1 cup butter, softened
1/2 cup shortening
3 cups sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
5 eggs, at room temperature
3 cups all-purpose flour
1/2 teaspoon salt
1 cup 7 UP
1/4 cup 7 UP
1/2 cup sugar
Preheat oven to 300°F. Grease and flour a 10-inch tube pan.
Combine butter, shortening, sugar, vanilla and almond extract in the bowl of an electric mixer. Beat until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. In a separate bowl, combine the flour and salt, and add to butter/sugar mixture alternately with 1 cup 7 UP, beating well after each addition. Spoon batter into prepared 10-inch tube pan, and bake for 1 hour and 45 minutes, or until cake tester comes out clean. Cool in pan on a wire rack for 10 minutes, then invert on serving plate and remove pan.
While cake is cooling, make the glaze by stirring together the 1/4 cup 7 UP and 1/2 cup sugar in a saucepan. Bring to a boil over medium heat, and boil 1 to 2 minutes or until sugar is completely dissolved. Punch holes in top of warm cake with a toothpick. Spoon glaze over cake, and cool completely before serving.

Neiman Marcus Chocolate Chip Cookies

Neiman Marcus Chocolate Chip Cookies

1/2 cup (1 stick) butter, softened
1 cup light brown sugar
3 tablespoons granulated sugar
1 large egg
2 teaspoons vanilla extract
1-3/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 teaspoons instant espresso coffee powder
1-1/2 cups semi-sweet chocolate chips
Preheat oven to 300 degrees. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds)
Beat in the egg and the vanilla extract for another 30 seconds.
In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.
Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.
Yield: 2 dozen cookies
We recommend tripling the recipe. These are the best cookies!