Basic Whipped Cream
Add the cream, and whip quickly with a wire whisk until the cream is slightly thickened. Now add the sugar and any flavorings. Continue to whip until cream forms soft peaks. Don't whip beyond the soft-peak stage, because the cream will get stiff ... [... more]
Cooking |
Easy Cheddar Wafers
Chef Martha McGinnis learned to make these cheesy wafers from her mother, who served them every Christmas. In a standing mixer or food processor, beat the cheese, butter, celery seeds, Worcestershire, dry mustard, Tabasco and cayenne on medium ... [... more]
Cooking |
Serves 4 as an Entrée
There's nothing like a perfectly cooked, flavorful roast prime rib to showcase the intensity and complexity of cabernet sauvignon; an excellent example of how fat helps coat the palate to protect against the tannin in red wine. This particular ... [... more]
Cooking |
Dad's Favorite Deviled Eggs
I can't remember a summer picnic or party without deviled eggs made with Miracle Whip salad dressing. This is one of the first "party foods" I was allowed to fix by myself. Mom would hard-boil the eggs and I would do the rest, right down to ... [... more]
Cooking |
Peanut Butter Bonbons
We call these bonbons because they have the look and richness of melt in your mouth candy, but they are a snap to make. In a large mixing bowl beat the butter or margarine and peanut butter with an electric mixer on medium to high speed for 30 ... [... more]
Cooking |
Classic Prime Rib with Red Wine-Blackberry Sauce
Preheat oven to 450 degrees F. Using tip of small sharp knife, cut slits into beef and insert garlic into each slit. Sprinkle beef all over with salt and pepper. Place beef bone-side down in heavy medium roasting pan. Roast beef 20 minutes. ... [... more]
Cooking |
Dark Fudgy Brownies
We like to use chocolate with 60-72% cacao content in these rich, fudgelike brownies, as it imparts a deeper, fuller flavor than less chocolaty choices. Line an 8-inch-square baking pan with foil, letting it overhang on two opposing sides. Coat ... [... more]
Cooking |
Maine Potato Candy
In a large bowl, combine sugar, coconut, potatoes, vanilla and salt; mix well. Line a 9-in. square pan with foil; butter foil. Spread coconut mixture into pan. Cover and refrigerate overnight. Cut into 2-in. x 1-in. rectangles. Cover and ... [... more]
Cooking |
Roast Beef in Pepper Crust
The French word rosbif has, of course, come from the English. It simply means "roast beef," which the French eat rare and very tender. About thirty years ago, before such revolutionary chefs as Michel Guerard brought a breath of fresh air to ... [... more]
Cooking |
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