(Note: In the South, barbecues are often called Pig-Pickin's.) :)

Pig-Pickin' Cake
1 box butter cake mix
1/2 cup oil
4 eggs
1 8-ounce container of Cool Whip
1 11-ounce can of mandarin oranges, undrained
1 large can crushed pineapple
1 3-ounce box instant vanilla pudding
Mix cake mix, oil, eggs, and oranges. Pour into 4 greased and floured 9-inch round cake pans. Bake 325 F for 20 minutes or until done. Cool. Mix pineapple & pudding. Stir in Cool Whip. Spread on layers, top and sides. Keep refrigerated.

Picnic Goodness
You'll need coolers to keep this one cold!

1/2 cup orange juice
1 cup seedless grapes
1 orange, peeled, sliced, and quartered
1 banana, peeled and sliced
1 peach or nectarine, pitted and cubed

Pour juice over fruits and refrigerate until cold.

Transport in an insulated cooler with ice packs.

Jelly Roll Sandwiches
Remove crust from slice of whole wheat bread. Place inside a folded piece of waxed paper or on a moistened dish towel and gently flatten with a rolling pin. (You could also use a tortilla for this.) Spread with whatever you like. Peanut butter, jelly, cream cheese, Vegamite, etc. Carefully roll up the bread or tortilla. Wrap in plastic wrap.

Boogers on a Stick
8 ounce jar cheez whiz
3 or 4 drops green food coloring
3 dozen pretzel sticks

Melt cheeze whiz in the microwave according to jar directions. Allow the cheese to cool slightly in the jar. Carefully stir in food coloring using just enough to turn the cheese a pale snot green. To form boogers: Dip and twist the tip of each prtezel stick into the cheese, lift out, wait twenty seconds, then dip again. When cheese lumps reach a boogerish size, set pretzels boogerd on wax paper to cool.

Day Old Bath Water
12 ounce can frozen lemonade
2 liters 7-Up
1/2 gallon rainbow sherbert

Thaw sherbert for approximately 15 minutes and place in a plastic tub. Add lemonade (prepared according to directions) and 7-up. Sherbert will melt and turn mixture day old bathwater grayish-brown. Float a handful of green, yellow and white tiny after dinner mints (tiny bars of soap) on top of the scummy punch.

Strained Eyeballs
6 hard boiled eggs
6 oz whipped cream cheese
7 oz green olives -- with pimientos
Red food coloring

Peel eggs and cut in half lengthwise. Remove and discard yolks. Fill the holes with cream cheese. Press an olive into each cream cheese eyeball, pimiento facing up, for an eerie green iris and startling red pupil! For a final touch, dip the tip of a toothpick in red food coloring and draw broken blood vessels in the cream cheese.

Hairball Salad with Saliva Dressing
1 lg ripe avocado
2 cups alfalfa sprouts
6 grated carrots
Italian dressing

Cut avocado in half and scoop out the pit. Scoop avocado out of the shell and put in the bowl. Add sprouts to the avocado meat. Mash with a fork. It is ok to leave some lumps. Set the mixture aside. Divide the grated carrots among the four salad bowls. Make walnut size hairballs from the avocado mixture and arrange them on top of the grated carrots. Pour Italian "saliva" dressing over hairballs and serve.

Simple Pimples
1-2 dozen cherry tomatoes
Flavored soft cream cheese spread

Core tomatoes with a carrot peeler or knife. Drain excess tomato juice. Using a butter knife, fill holes in tomatoes with cream cheese. Give each pimple a gentle squeeze and arrange on a platter.

Plum Pudding (England)

This pudding is really best when made a year in advance and allowed to mellow. It was customary to make it early in Advent — the religious season before Christmas — and use it the following year. Everyone in the family was supposed to stir the pudding once for good luck. If you can't make it the year before, at least give it a few weeks to age.

Fruit Mixture (To be made 4 days ahead)
1 pound seedless raisins
1 pound sultana raisins
1/2 pound currants
1 cup thinly sliced citron
1 cup chopped candied peel
1 teaspoon cinnamon
1/2 teaspoon mace
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/4 teaspoon freshly ground black pepper
1 pound finely chopped suet - powdery fine
1 1/4 cups cognac

Pudding
1 1/4 pounds (approximately) fresh bread crumbs
1 cup scalded milk
1 cup sherry or port
12 eggs, well beaten
1 cup sugar
1 teaspoon salt
Cognac

Blend the fruits, citron, peel, spices and suet and place in a bowl or jar. Add 1/4 cup cognac, cover tightly and refrigerate for 4 days, adding 1/4 cup cognac each day.

Soak the bread crumbs in milk and sherry or port. Combine the well-beaten eggs and sugar. Blend with the fruit mixture. Add salt and mix thoroughly. Put the pudding in buttered bowls or tins, filling them about 2/3 full. Cover with foil and tie it firmly. Steam for 6-7 hours. Uncover and place in a 250°F. oven for 30 minutes. Add a dash of cognac to each pudding, cover with foil and keep in a cool place.

To use, steam again for 2-3 hours and unmold. Sprinkle with sugar; add heated cognac. Ignite and bring to the table. Serve with hard sauce or cognac sauce.

Bûche de Noël (France)

The bûche de Noël, or Christmas log, was created in the late nineteenth century by Parisian pastry chefs, who were inspired by the real logs that burned on hearths throughout the night on Christmas Eve. Our version can be decorated with Candied Cranberries or fresh currants.

Buttercream
6 large egg yolks
1/3 cup firmly packed dark brown sugar
2 tablespoons all purpose flour
1 1/2 cups half and half
8 ounces imported white chocolate (such as Lindt), chopped
1 1/2 teaspoons grated orange peel

Cake
1 1/2 cups toasted sliced almonds
2 tablespoons unbleached all purpose flour

6 large eggs, separated
10 tablespoons firmly packed dark brown sugar
1 teaspoon grated orange peel
1/2 teaspoon vanilla extract
1/2 teaspoon cream of tartar
1/8 teaspoon salt

Powdered sugar

1 cup (2 sticks) unsalted butter, room temperature
1 tablespoon Grand Marnier or other orange liqueur

Pine twigs

Candied Cranberries
1 cup sugar
2 tablespoons water
1/2 cup cranberries

For buttercream:
Whisk egg yolks, sugar and flour in medium bowl to blend well. Bring half and half to simmer in heavy medium saucepan. Slowly whisk hot half and half into egg mixture. Return egg mixture to same saucepan and cook until mixture boils and thickens, whisking constantly. Transfer mixture to medium bowl. Add chocolate and orange peel and stir until mixture is smooth. Press plastic wrap onto surface of pastry cream to prevent skin from forming. Cool completely. (Pastry cream can be prepared 1 day ahead. Refrigerate. Bring to room temperature before continuing.)

For cake:
Preheat oven to 300°F. Butter 11x17-inch jelly roll pan. Line with parchment. Butter and flour parchment. Coarsely grind toasted almonds with flour in processor. Using electric mixer, beat yolks with 5 tablespoons brown sugar in medium bowl until slowly dissolving ribbons form when beaters are lifted. Stir in orange peel and vanilla extract. Using clean dry beaters, beat whites with cream of tartar and salt in large bowl until soft peaks form. Gradually add remaining 5 tablespoons brown sugar and beat until stiff but not dry. Fold whites into yolk mixture. Gently fold in almond mixture.

Spread batter evenly in prepared pan. Bake until toothpick inserted into center comes out clean, about 30 minutes. Run small sharp knife around pan sides if necessary to loosen cake. Slide cake on parchment onto rack. Cool.

Slide cake on parchment onto work surface. Loosen cake from parchment using knife as aid. Sift powdered sugar over cake. Invert onto cookie sheet. Sprinkle with powdered sugar and invert onto another parchment sheet.

Using electric mixer, beat butter in large bowl until light and fluffy. Beat in Grand Marnier. Add pastry cream 1/4 cup at a time, beating after each addition until just blended.

Spread half of buttercream over cake, leaving 1/2-inch border. Starting at 1 long side, roll up cake jelly roll fashion. Arrange seam side down on parchment. Set aside 1/2 cup buttercream; spread remaining buttercream over cake. Cut 2 inches off each end of cake, cutting on diagonal. Transfer cake to platter. Attach ends to top of cake, forming branches. Spread reserved 1/2 cup buttercream over cake ends and seams. Cover and refrigerate at least 1 hour to firm buttercream. (Cake can be prepared 1 day ahead. Cover and refrigerate. Let cake stand at room temperature 20 minutes before serving.)

Arrange pine twigs on cake and on platter. Garnish with cranberries.

For cranberries:
Cook 1/2 cup sugar and 2 tablespoons water in heavy small saucepan over low heat, stirring until sugar dissolves. Transfer to top of double boiler. Add cranberries. Cover berry mixture and place over simmering water. Cook 45 minutes, stirring occasionally. Remove from over water. Let cranberry mixture stand at room temperature overnight.

Place remaining 1/2 cup sugar on plate. Drain cranberries well. Add to sugar and turn to coat. Let dry at least 30 minutes. (Can be prepared 3 days ahead. Cover and refrigerate.)

Stollen (Germany)
Sponge
1 1/3 cups plus 1 1/2 teaspoons lukewarm milk (95°F. to 100°F.)
1 1/2 teaspoons lukewarm water (95°F. to 100°F.)
1 1/2 teaspoons sugar
1 fresh yeast cake
2 2/3 cups all purpose flour

Dough
3 1/2 cups plus 3 tablespoons (about) all purpose flour
1 1/3 cups raisins
2/3 cup blanched slivered almonds
2/3 cup chopped candied fruit
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
2 eggs
1 tablespoon ground cardamom
1 teaspoon vanilla extract
1/2 teaspoon salt

For sponge:
Stir 1 1/2 teaspoons lukewarm milk, 1 1/2 teaspoons lukewarm water and 1 1/2 teaspoons sugar in large bowl. Add yeast cake and stir until smooth. Let stand until foamy, about 10 minutes. Add flour and remaining 1 1/3 cups lukewarm milk and mix well. Cover and let sponge rise in warm draft-free area until doubled in volume, about 1 hour 15 minutes.

For dough:
Mix 3 tablespoons flour with raisins, slivered almonds and candied fruit in medium bowl. Using electric mixer, beat unsalted butter and sugar in large bowl until light and fluffy. Beat in eggs, cardamom, vanilla and salt. Beat in sponge. Stir in fruit and nuts. Mix in enough remaining flour 1/2 cup at a time to form slightly sticky dough. Turn dough out onto lightly floured surface and knead until smooth and elastic, adding more flour if very sticky, about 10 minutes.

Lightly oil large bowl. Add dough, turning to coat entire surface. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until doubled in volume, about 2 1/2 hours.

Grease heavy large cookie sheet. Punch dough down. Divide dough in half. Pat each half into 10 x 16-inch oval. Fold in half lengthwise; pat gently. Place on prepared sheet. Cover and let rise in warm draft-free area until almost double in volume, about 2 hours.

Position rack in lowest third of oven and preheat to 350°F. Bake until loaves are golden and sound hollow when tapped on bottom, about 1 hour. Transfer to rack and cool slightly. Serve warm or at room temperature. (Stollen can be prepared up to 1 day ahead. Cool completely. Wrap stollen in plastic and store at room temperature.)

New Year's Cake (Greece)
1 cups (2 sticks) unsalted butter, room temperature
1 3/4 cups plus 1 tablespoon sugar
3 eggs, separated
2 eggs
2 tablespoons water
2 teaspoons vanilla extract
3 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

1 quarter, washed, wrapped in foil
1/2 cup blanched slivered almonds (about 2 ounces)
2 tablespoons sesame seeds

Position rack in center of oven and preheat to 325°F. Grease and flour 10x4-inch tube pan. Using electric mixer, cream butter with 1 3/4 cups sugar in large bowl until fluffy. Gradually beat in 3 egg yolks, 2 whole eggs, water and vanilla. Combine flour and baking powder in small bowl. Gradually mix dry ingredients into butter mixture (batter will be very thick). Using clean, dry beaters, beat egg whites with salt in medium bowl until soft peaks form. Add remaining 1 tablespoon sugar and beat until stiff but not dry. Fold egg whites into batter.

Pour batter into prepared pan. Press coin into cake. Sprinkle with nuts and sesame seeds. Bake until toothpick inserted near center of cake comes out clean, about 1 hour 10 minutes. Cool completely in pan on rack. Run knife around pan to loosen. Invert onto plate. (Can be prepared 1 day ahead. Wrap tightly and store at room temperature.)

Kissel (Russia)
1 pound cranberries
2 cups water
1 cup sugar
2 tablespoons cornstarch
2 tablespoons orange juice
1 pint heavy cream

Prepare this recipe early in the day or the day before.

In a 2-quart saucepan, combine cranberries, water, and sugar. Simmer until the cranberries pop, about 15 minutes. Pour cranberries through a food mill to puree, or use a blender or food processor. If desired, strain through a fine sieve to remove seeds.

Return the cranberry puree to the saucepan. Mix cornstarch and orange juice together, and stir into the cranberry puree. Cook mixture over low heat, stirring frequently, for about 5 minutes or until thickened. Serve the pudding chilled, with heavy cream to pour on top.

Poppy Seed Rolls (Poland)
3/4 cup warm water (105 to 115 degrees)
1 package of active dry yeast
3 egg yolks
2 tablespoons of rum
1/2 teaspoon vanilla extract
1/4 cup unsalted butter, softened
1/2 teaspoon salt
1/4 cup confectioner's sugar
2 1/2 cups all-purpose flour
1 egg, lightly beaten with 1 teaspoon water

Dough Dissolve yeast in water. Let stand until bubbly, about 10 minutes. Combine egg yolks, rum, vanilla, butter, and salt in large bowl. Stir in yeast mixture. Add sugar and enough of the flour to make a dough firm enough to be rolled into a ball. Knead the dough on a lightly floured surface until the dough is smooth and elastic, about 10 minutes. Place in a buttered bowl. Cover and let stand until doubled in bulk, about 1 hour.

Filling
1 can (12 1/2 ounces) poppy-seed filling
2 teaspoons finely chopped candied orange peel
1/4 cup light seedless raisins

Combine all ingredients.

When dough is ready, punch it down. Roll out on a lightly floured board into a rectangle about 15 inches long and 10 inches wide. Spread filling over surface of dough to within 1/2 inch of edges. Starting at wide end, roll the dough jelly-roll fashion into a tight cylinder, making sure to seal all edges. Transfer the roll to a buttered baking sheet. Cover and let rise till almost doubled, 30 to 45 minutes.

Brush top and sides of roll with beaten egg. Bake in a preheated oven at 325 degrees until golden-brown, 35 to 40 minutes. Transfer to a wire cake rack and cool to room temperature before slicing. Makes one coffeecake.

Bread Pudding (Ireland)
3 eggs
2 cups milk
1 teaspoon vanilla
2 tablespoons sugar
butterscotch sauce (ready-made)
1/2 loaf of good-quality white bread
2 tablespoons raisins
1 tablespoon Irish whiskey

Combine eggs, milk, vanilla, and sugar in a mixing bowl. Break bread into chunks or cut into cubes. Add bread to egg mixture along with raisins and whiskey (optional). Preheat oven to 350 degrees. Pour mixture into a buttered 1 1/2-quart baking dish. Bake until top is golden-brown and puffy (Approximately 40 minutes). Serve warm with a dab of butterscotch sauce.

Christmas Mice (Prof. Laffengraff's Kitchen)
Oreo cookies, separated with filling on one side
Chocolate kisses
Maraschino cherries with stems
Chocolate chips
Candy eyes or red hots

Place Oreos with filling side on platter. Eat the other sides or use to make another dessert. Melt a cup of chocolate chips at a time in the microwave for about 20 seconds. Stir to see if they are all melted. Dip a cherry into the melted chocolate, holding onto the stem. Place on top of Oreo with stem up or out to the side. Attach the flat side of a chocolate kiss to the chocolate cherry. Dab some melted chocolate onto candy eyes or red hots and attach to the kiss. Try not to reheat the chocolate more than necessary because it will cause it to turn whitish.

Eggplant Putanesca
3 + 2 T olive oil
1 medium to large eggplant, peeled and chopped into 1” squares
1 medium onion, minced
3-4 garlic cloves, finely sliced
1 28 oz can of diced tomatoes
3 T capers
4 anchovy fillets, minced
½ cup Kalmata olives, sliced
¾ lb. ground beef
1 T raw sugar
2 T balsamic vinegar
¼ cup red or rose wine
1 lb round pasta (spiral, shell, penne, etc.), cooked according to package instructions
¼ cup Italian Parsley, minced
¼ cup Parmigiano-Reggiano

1. Add 3 T of olive oil to skillet with lid over medium heat. Add eggplant and toss to coat. Reduce to low and cover. Let simmer about 10-12 minutes.

2. Meanwhile, in another skillet, brown ground beef and reserve to add later.

3. Add 2 more T of olive oil to eggplant, then add the onions and garlic. Toss to coat. Recover and cook for about 4-5 minutes.

4. Increase heat to medium and add tomatoes. Cook 2 minutes. Add balsamic vinegar and sugar. Stir these in and add the beef, anchovies and wine. Cook for 2-3 more minutes.

5. Add the capers and olives, continue to cook for another couple of minutes, then add the pasta and stir it in well to warm.

Add the Italian parsley and the Parmigiano-Reggiano before serving.

Sardinian Pasta With Pork, Salami and Brandy Tomato Sauce
2 T e. v. olive oil
3-4 cups (link) basic tomato sauce
1 ½ lbs. pork shoulder, finely cubed
1/3 lb. hard, dry salami
1 lb. dry, small, round pasta (spiral, shells, penne, or similar) cooked to package instructions
¼ cup Italian Parsley, finely chopped for final garnish
1/3 cup Pecorino Romano, grated for garnish

1. Heat large heavy skillet over medium heat. Add 2 T olive oil. When hot, pork shoulder and brown on all sides.

2. Add salami and tomato sauce to pan with pork, reduce heat to low, and cover. Let simmer, covered, for 12-15 minutes. Add cooked pasta and let combine for about 2-3 minutes, uncovered.

3. Remove to serving plate. Garnish individual servings with parsley and Pecorino Romano.

Goat Cheese Linguine With Pesto
2 T chopped walnuts, toasted over low heat until just browned
3-5 cloves garlic, sliced thinly
1 ¾ cups cleaned and stemmed baby spinach leaves
4 ounces soft goat cheese (feta is fine)
2 T extra virgin olive oil
1/3 cup chicken broth
Salt and pepper to taste
¼ cup chopped, oil packed sun-dried tomatoes, chopped coarsley
1/4 cup fresh, chopped basil leaves
12 ounces linguine, fettuccine or spaghetti pasta, fresh or dried

1. Cook linguine according to desired doneness.

2. Chop walnuts and garlic in a food processor or with knife until fine, then toast. Add spinach to olive oil over medium heat and stir for about 1 minute.

3. Add broth, sun-dried tomatoes, basil, salt and pepper for about 1 more minute

4. Add walnuts - garlic and goat cheese, allow to marry with sauce for about 1 minute, then remove from heat and serve.

Shrimp With Angel Hair Pasta (and salsa)
1 tablespoon butter
1 cup half and half (regular or non-fat)
3/4 cup shredded provolone cheese
1/3 cup fresh Italian parsley, chopped finely
1 teaspoon oregano
2 eggs, beaten lightly
1 cup plain yogurt
3/4 cup feta cheese
1/2 cup chopped fresh basil, or 1 teaspoon ground basil
16 ounces angel hair pasta, cooked
16 ounces of your favorite salsa
1 lb. medium shrimp, boiled and peeled
1/2 cup parmigiano-reggiano, grated

1. Grease a 12x8 pan with 1 tablespoon butter.

2. Combine eggs, half and half, yogurt, Swiss Cheese, feta cheese, Italian parsley, basil and oregano in a medium bowl. Mix well.

3. Spread half of the pasta on the bottom of the pan.

4. Add half of the shrimp.

5. Spread half the salsa over the shrimp

6. Cover with the remaining pasta and spread the egg mixture over the pasta

7. Top with the remaining shrimp and salsa.

8. Sprinkle Parmigiano-reggiano cheese over the top.

9. Bake the angel hair pasta concoction at 350 degrees for 30 minutes. Let stand 10 minutes before serving.

Red Clam Sauce Pasta
Red Clam Sauce Pasta Ingredients:
1-2 T extra virgin olive oil
1 onion, minced finely
1 cup brown mushrooms, minced
½ red bell pepper, minced
3 cloves garlic, sliced thinly
½ cup red wine
(1) 6 ounce can tomato paste
2 T ketchup
½ cup chicken stock, or shrimp stock
2 T Worcestershire sauce
1 ten ounce can chopped clams with juice
1-2 T fresh rosemary, leaves removed from stem and chopped
1 T dried oregano
Salt and pepper to taste
12 ounces cooked pasta (linguine, fettuccine, angel hair, vermicelli) Works well with any long pasta
1/4 cup parmigiano-reggiano, grated

Red Clam Sauce Pasta Preparation:
1. Sauté your onions, peppers and garlic in olive oil for 5-10 minutes over medium heat. If you use even lower heat, and cover, you will release more natural juices. Not only does this create incredible cooking aromas, it adds dramatically to the flavor.

2. Add the wine and reduce another 3-5 minutes over slightly higher heat

3. Add the rest of the ingredients and cook another 6-10 minutes, until reduced to desired thickness.

4. Add cooked, drained pasta to pan and combine.

5. Add grated parmesan cheese to individual servings.

Stuffed Shells
1 (16 ounce) package jumbo pasta shells
4 cups large curd cottage cheese
12 ounces mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
2 eggs, lightly beaten
1 pinch garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley
1 (26 ounce) jar spaghetti sauce
1/4 cup grated Parmesan cheese

1. Cook shells according to package directions. Place in cold water to stop cooking. Drain.

2. Mix together cottage cheese, mozzarella cheese, 1/2 cup Parmesan cheese, eggs, and garlic powder. Rub the dried herbs in the palms of your hands to pulverize them, and stir into the cheese mixture. Stuff mixture into the shells.

3. Spread 1/3 of spaghetti sauce in the bottom of a 15 x 10 inch pan. Place shells open side up, and close together in pan. Spread remaining sauce over top, and sprinkle with remaining 1/4 cup Parmesan cheese.

4. Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until bubbly. Let stand 10 minutes before serving.

Cavatini
1 green bell pepper, chopped
1 yellow onion, chopped
2 cups sliced and quartered pepperoni
16 ounces fresh mushrooms, sliced
1 (6 ounce) can tomato paste
1 (32 ounce) jar spaghetti sauce
1 clove garlic, peeled and minced
1 cup rigatoni pasta
1 cup rotini pasta
1 cup macaroni
1 pound ricotta cheese
2 cups shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese

1. In a large saucepan, combine green pepper, onion, pepperoni, mushrooms, tomato paste, spaghetti sauce, and garlic. Cover, and simmer for one hour.

2. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.

3. Preheat oven to 350 degrees F (175 degrees C).

4. Mix together pasta, ricotta, 1 1/2 cups mozzarella, and Parmesan. In a 9x13 inch baking dish, alternate pasta and cheese mixture and sauce mixture, ending with sauce. Top with remaining mozzarella.

5. Bake in preheated oven for 30 minutes. Let stand for 5 to 10 minutes before serving.

Fra Diavolo Sauce With Pasta
4 tablespoons olive oil, divided
6 cloves garlic, crushed
3 cups whole peeled tomatoes with liquid, chopped
1 1/2 teaspoons salt
1 teaspoon crushed red pepper flakes
1 (16 ounce) package linguine pasta
8 ounces small shrimp, peeled and deveined
8 ounces bay scallops
1 tablespoon chopped fresh parsley

1. In a large saucepan, heat 2 tablespoons of the olive oil with the garlic over medium heat. When the garlic starts to sizzle, pour in the tomatoes. Season with salt and red pepper. Bring to a boil. Lower the heat, and simmer for 30 minutes, stirring occasionally.

2. Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.

3. In a large skillet, heat the remaining 2 tablespoons of olive oil over high heat. Add the shrimp and scallops. Cook for about 2 minutes, stirring frequently, or until the shrimp turn pink. Add shrimp and scallops to the tomato mixture, and stir in the parsley. Cook for 3 to 4 minutes, or until the sauce just begins to bubble. Serve sauce over pasta.

Chocolate Peanut Butter Love Bars
2 cups unsalted peanuts
2 cups creamy peanut butter
2 cups tightly packed light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 pound semisweet chocolate, chopped into 1/4-inch pieces

1. Preheat the oven to 350 degrees Fahrenheit.

2. Toast the peanuts on a baking sheet in the preheated oven until golden brown, about 8 to 10 minutes. Cool the nuts to room temperature before chopping by hand with a cook's knife into 1/4-inch pieces.

3. Use a stiff whisk to blend together the peanut butter and brown sugar in a 7-quart bowl. Add the eggs and vanilla extract and whisk until thoroughly blended. Add the peanuts and the chopped semisweet chocolate and use a rubber spatula to mix together until thoroughly combined. Transfer the mixture to the 9x13x2-inch nonstick baking pan. Use your fingertips to press the mixture onto the bottom of the pan and into the corners and sides, creating an even layer. Place the pan on the center rack of the preheated oven and bake for 22 minutes until set in the center. Remove from the oven and cool at room temperature for 1 hour before cutting.

4. Use a serrated knife with rounded tip to cut the Chocolate Peanut Butter Love Bar into 24 2-inch squares, then cut each square in half to make 48 bars. For clean edges, heat the blade of the knife under hot running water and wipe the blade dry before making each cut. Serve immediately or store the bars in a tightly sealed plastic container.

Chocolate Dalmations
4 ounces white chocolate, chopped into 1/4-inch pieces
3/4 pound unsalted butter, cut into 1-ounce pieces
1 cup granulated sugar
2 teaspoons pure vanilla extract
4 cups all-purpose flour
1/2 teaspoon salt
8 ounces semisweet chocolate mini-morsels

1. Preheat the oven to 325 degrees Fahrenheit.

2. Heat 1 inch of water in the bottom half of a double boiler over medium heat. With the heat on, place the white chocolate in the top half of the double boiler. Use a rubber spatula to stir the chocolate until completely melted and smooth, about 2 minutes. Transfer the melted chocolate to a 1-quart bowl and set aside until needed.

3. Place the butter and sugar in the bowl of an electric mixer fitted with a paddle. Beat on medium for 4 minutes until soft. Use a rubber spatula to scrape down the sides of the bowl, then beat on high for 4 more minutes until light (but not fluffy). Add the vanilla extract and the melted white chocolate. Beat on medium for 1 minute. Operate the mixer on low while gradually adding the flour and salt; mix for 1 minute. Scrape down the sides of the bowl. Add the chocolate mini-morsels and mix on low for 30 seconds. Remove the bowl from the mixer and use a rubber spatula to finish mixing the ingredients until thoroughly combined.

4. Portion the dough into 48 slightly heaping tablespoon-size pieces (approximately 1 ounce per piece) onto a large piece of wax paper. Gently roll each portion in the palms of your hands to form a ball (this is not a sticky dough, so you should not need to dampen your hands as recommended in other recipes). Divide the dough balls onto 4 nonstick baking sheets, 12 evenly spaced balls per sheet. Place the baking sheets on the top and center racks of the preheated oven and bake for 14 to 16 minutes, rotating the sheets from top to center halfway through the baking time (at that time also turn each sheet 180 degrees). Remove the cookies from the oven and cool to room temperature on the baking sheets, about 20 minutes. Store the cooled cookies in a tightly sealed plastic container.

Chocolate Drop Shortcakes
1 cup whole milk
1/4 cup granulated sugar
1-3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 tablespoons baking powder
1 teaspoon salt
8 tablespoons unsalted butter, chilled
8 ounces semisweet chocolate mini morsels

1. Preheat the oven to 400 degrees Fahrenheit.

2. Heat the milk and the granulated sugar in a 1-1/2 quart saucepan over medium-high heat. When hot, stir to dissolve the sugar. Bring to a boil. Immediately remove from the heat and transfer to a 4-quart bowl. Cool in an ice-water bath to a temperature of 40 to 45 degrees Fahrenheit. Cover with plastic wrap and refrigerate until needed.

3. In a sifter combine the flour, cocoa powder, baking powder, and salt. Sift into a 7-quart bowl. Add the butter. Use a fork to "cut" the butter into the sifted flour mixture until the mixture develops a mealy texture. Add the chocolate mini-morsels and use a rubber spatula to mix until combined. Add the chilled milk mixture and mix with the spatula until the dough comes together.

4. Using a heaping tablespoon of dough (approximately 1-1/2 ounces) per shortcake, portion 12 shortcakes, evenly spaced, onto each of 2 nonstick baking sheets. Place the baking sheets on the center rack of the preheated oven and bake for 12 minutes. Remove the shortcakes from the oven and cool at room temperature for 10 minutes. Serve the warm shortcakes immediately, or cool completely and store in a tightly sealed plastic container.

White Chocolate Peppermint Patties
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
4 ounces white chocolate, chopped into 1/4-inch pieces
1/2 cup granulated sugar
6 tablespoons unsalted butter
1 large egg
2 teaspoons pure vanilla extract
4 ounces peppermint candy, chopped into 1/8-inch pieces

1. Preheat the oven to 325 degrees Fahrenheit.

2. In a sifter combine the flour, baking powder, and salt. Sift onto a large piece of wax paper and set aside until needed.

3. Heat 1 inch of water in the bottom half of a double boiler over medium heat. With the heat on, place the white chocolate in the top half of the double boiler. Use a rubber spatula to stir the chocolate until completely melted and smooth, about 4 minutes. Transfer the melted white chocolate to a 1-quart bowl and set aside until needed.

4. Place the granulated sugar and butter in the bowl of an electric mixer fitted with a paddle. Beat on medium for 4 minutes until smooth. Use a rubber spatula to scrape down the sides of the bowl, then continue to beat on medium for 2 more minutes until very smooth. Add the egg and the vanilla extract and beat on medium for 1 minute until incorporated. Add the melted chocolate and beat on medium for 1 minute until combined. Scrape down the bowl. Add the sifted dry ingredients and mix on low until incorporated, about 30 seconds. Add the chopped peppermint candy and mix on low until incorporated, about 30 seconds. Remove the bowl from the mixer and use a rubber spatula to finish mixing the dough until thoroughly combined.

5. Using a heaping tablespoon of dough for each cookie (approximately 1/2 ounce), portion 12 cookies, evenly spaced, onto each of 3 nonstick baking sheets. Place the baking sheets on the top and center racks of the preheated oven and bake for 9 minutes until lightly golden brown around the edges, rotating the sheets from top to center halfway through the baking time (at that time also turn each sheet 180 degrees). Remove the cookies from the oven and cool to room temperature for 30 minutes. Store the cookies in a tightly sealed plastic container until ready to serve.

Kissed by a Bonbon
3/4 cup vegetable shortening
1/2 cup sugar
1/4 cup brown sugar, firmly packed
1 egg
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1-1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup finely chopped pecans
36 chocolate kisses, unwrapped
Sifted powdered sugar

1. Combine the shortening and sugars in a large mixing bowl. Beat with an electric mixer until light and fluffy. Add the egg and the extracts, mixing well. In a separate bowl, combine the flour, baking powder, salt, and pecans. Add to the creamed mixture, stirring until well blended.

2. Preheat the oven to 350F. Shape the batter into 36 1-inch balls. Press each ball around a chocolate kiss, covering completely. Arrange the bonbons on ungreased cookie sheets. Bake for 12 to 14 minutes, or until just starting to turn a light golden color. Cool slightly on wire racks. Roll the cookies in powdered sugar while still slightly warm, then cool completely before serving.

Black Bean Burgers
3 16-oz cans black beans -- rinsed and drained
1 1/2 cups uncooked regular oats
1 medium onion -- chopped
2 jalapeno peppers -- seeded and chopped
3/4 cup chopped fresh cilantro
2 large eggs (or substitute) -- lightly beaten
1 teaspoon salt
1/4 cup flour
1/4 cup cornmeal
1 tablespoon vegetable oil
8 hamburger buns
condiments of choice

1. Coarsely mash beans with a fork. Combine beans and next 6 ingredients; shape into 8 patties. Stir together flour and cornmeal and dredge patties in mixture.

2. Cook patties in hot oil in a large non-stick skillet over medium-high heat for 5 minutes on each side or until lightly browned.

3. Drain on paper towels. Serve on buns with condiments of choice (lettuce, tomato, onion, mayo, ketchup, mustard, salsa, etc.).

Linguine with Asparagus, Lemon, and Spring Herbs
2 tablespoons olive oil
2 tablespoons butter or margarine
1 large bunch scallions, including half of the greens -- thinly sliced
2 1/2 teaspoons grated lemon zest
1 tablespoon fresh thyme, sage, or tarragon -- finely chopped
salt and freshly ground pepper to taste
2 pounds fresh asparagus -- tough ends removed
1 pound linguine
4 tablespoons pine nuts -- toasted
3 tablespoons fresh parsley -- chopped
2 tablespoons fresh snipped chives, plus blossoms -- if available
freshly grated Parmesan cheese (optional)

While water is heating for the pasta, heat half the oil and butter in a wide skillet over low heat. Add the scallions, lemon zest, thyme, and a few pinches of salt and cook slowly, stirring occasionally. Meanwhile, slice 3-inch tips off the asparagus, the slice the remaining stalks diagonally or make a roll cut. When the water boils, salt it, add the asparagus, and cook until partially tender, about 3 to 4 minutes. Scoop it out, add it to the scallions, and continue cooking. Cook the pasta, then add it to the pan with some of the water clinging to the strands. Raise the heat and stir in the remaining oil, the pine nuts, parsley, chives, pepper to taste, and a few tablespoons of cheese, if desired. Divide among pasta plates, grate a little cheese over each portion, and garnish with the chive blossoms (if available).

Pumpkin and Apple Risotto
2 cups baked pumpkin -- pureed
2 cups apple cider -- or apple juice
2 tablespoons olive oil -- divided
2 cups arborio rice
2 1/2 cups hot water -- divided, up to 3 cups
1/2 cup chopped onion
1/2 cup peeled apples -- seeded and diced
1/4 cup roasted red bell pepper -- peeled, seeded, and diced
1/2 Scotch bonnet chili -- seeded and minced OR 1 tsp. bottled hot sauce
1/4 cup roasted poblano chili -- peeled, seeded, and diced
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 tablespoons fresh marjoram -- minced OR 1 teas. dried
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/4 cup shelled pumpkin seeds

1. Place 1 cup pumpkin puree in saucepan with cider or juice. Bring to a simmer, cook until hot, about 2 minutes. Set aside, keep warm.

2. In separate saucepan, heat half of oil over medium-low heat. Add rice; saute until each grain is coated with oil. Stir in 2 cups hot water; bring to simmer. continue cooking and stirring until most of the water is absorbed. Add pumpkin-cider mixture 1/4 cup at a time, alternating with remaining hot water, stirring and cooking slowly between each addition until liquid is absorbed and rice is al dente, about 20 minutes. Remove from heat; keep warm.

3. In medium saute pan, heat remaining oil over medium-low heat. Saute onion until soft, about 2 minutes. Add apple; cook 1 t0 2 minutes more. Stir in bell pepper, chilies, dry spices and reamining pumpkin puree. Stir mixture into hot rice. Just before serving, stir in pumpkin seeds and adjust seasoning. Makes 8 to 10 servings.

Serving Suggestion: If desired, season additional pumpkin puree to taste with salt, pepper and cinnamon. On serving plate, spoon puree around risotto.

Note: When working with hot chilies, wear rubber gloves or plastic baggies over your hands and avoid touching your face. The intense heat can burn the eyes, nose and mouth.

Tasty Sesame Noodles
1 1/2 pounds whole broccoli or 14 oz ready cut broccoli
2 cloves garlic
1 1/2 in. piece of fresh or frozen ginger
2 tablespoons toasted or Asian sesame paste
4 teaspoons reduced sodium soy sauce
1 teaspoon sugar
1 teaspoon toasted or Asian sesame oil
1 teaspoon garlic chili paste
3 tablespoons rice vinegar
3 tablespoons dry sherry
8 ounces Chinese flat noodles or fresh linguine
3 tablespoons cilantro -- chopped
2 scallions

1. Bring water to a boil for the noodles in a covered pot.

2. Cut tough stems from the whole broccoli. Cut the broccoli florettes into bite-size pieces, and steam over a little hot water for about five minutes, until tender but still crisp.

3. Turn a food processor on, and with the motor running, put the garlic and ginger through the feed tube and process. Add the sesame paste, soy sauce, sugar, sesame oil, chili paste, vinegar and sherry, and process.

4. Drain the broccoli. Cook the noodles according to package directions.

5. Wash and dry the cilantro and chop. Wash and dry the scallions.

6. Pour the sesame dressing into a serving bowl; stir in the broccoli. When the noodles are cooked, stir in with the scallions and top with the cilantro.

Tagliarini with Mushrooms, Garlic and Sage
salt
3 tablespoons extra virgin olive oil
6 ounces fresh mushrooms -- sliced
6 large garlic cloves -- peeled and sliced
10 ounces fresh green tagliarini or fettuccini
1 tablespoon fresh sage leaves
1 pinch hot red pepper flakes
Parmesan cheese -- freshly grated

1. Bring a large part of salted water to a boil.

2. While the water is coming to a boil, heat two and a half tablespoons of the oil in a large, heavy skillet. Add the mushrooms and saute over high heat until they have wilted and have started to brown. Stir in the garlic and when it begins to color, reduce the heat to low.

3. And the pasta to the boiling water, stir in and cook it for two to three minutes. Drain it well, put in a warm bowl and toss with the remaining half tablespoon of oil.

4. Increase the heat under the skillet and stir in the sage and pepper flakes, season to taste with salt and pour over pasta. Toss well and serve with Parmesan cheese on the side.

Savory Tofu Dinner Loaf
In a large bowl, mix:
1 cup fresh whole wheat bread crumbs
1/3 cup water

In a large, lightly oiled or non-stick skiflet, steam-fry:
2 cups onion, minced (2 large onions)
2 large cloves garlic, minced

When the onions are very soft and beginning to brown, they are ready. This is very important to the taste and texture of the dish, so don't under-cook them. Add the onions to the bread crumbs along with:

1 1/2 lbs. frozen reduced-fat, firm or medium-firm regular tofu, thawed, squeezed, and crumbled
1/4 cup soy sauce
1/2 Tbsp. tomato paste or 1 Tbsp. ketchup
1/2 tsp. EACH dried basil, sage, and oregano
1/4 tsp. dried thyme
1/4 tsp. dried savory
pepper to taste

Mix well and allow the mixture to cool (you can speed this up by placing it in the freezer for a few minutes). Preheat the oven to 350° F. When the mixture is cool, add:

1/4 cup instant gluten flour (vital wheat gluten) or 1/3 cup whole wheat flour.

Mix well and pat the mixture into a lightly-greased or non-stick, 9-inch round cake or pie pan. If you like, spread the top with a thin layer of ketchup. Bake for 30 minutes, then let sit for 10-15 minutes before cutting into wedges.

Wizard's Crystal Cheese Ball with Celestial Crackers

Celestial Tortilla Chips
Use 2-inch star- and moon-shaped cookie cutters and cut-out shapes using store-bought flour or corn tortillas (found in the refrigerated section of your grocery store). Line a cookie sheet with aluminum foil and place shapes in single layer. Bake in a 350-degree F. oven for 5 to 10 minutes, until tortilla shapes are starting to harden. Remove from oven and let cool.

Wizard's Crystal Cheese Ball
2-1/2 cups shredded monterey jack cheese (about 10 ounces)
2 packages (3 ounces each) cream cheese, softened and divided
1/3 cup finely chopped onion
1/4 cup mayonnaise
1 teaspoon chili powder
1/3 cup chopped pitted ripe olives
1 to 2 tablespoons milk
1 large red bell pepper (decorations)
6 whole pitted ripe black olives (decorations)
A batch of Celestial Crackers

1. Beat monterey jack cheese, 1 package cream cheese, onion, mayonnaise and chili powder in medium bowl until smooth.

2. Mix in chopped red pepper and chopped olives.

3. Shape mixture into a ball, cover with plastic wrap and refrigerate until firm, at least 2 hours.

4. Beat remaining package of cream cheese in a small bowl until fluffy; beat in just enough milk to make the mixture into a good spreading consistency.

5. Spread mixture on and over cheese ball; refrigerate loosely covered until serving time, at least 2 more hours.

6. Cut red pepper into stars with small cutter or sharp knife. Slice olives into crescent moons. Just before serving, decorate cheese ball with stars and moon. Place cheese ball on inverted mug (pedestal) and serve with Celestial Tortillas.

Chocolate Mice
1 cup peanut butter
1 cup icing sugar
1/4 cup butter or margarine
1 cup coconut
1/4 cup walnuts
2 cups Rice Krispies
1/4 block parowax
1 pkg chocolate chips
Marasino cherries (noses)
Licorice or fruit leather (whiskers and tails)
Mini candies (eyes)
Thinly slice almond (ears)

1. Mix peanut butter, icing sugar, and butter together. Add coconut, nuts and Rice Krispies.

2. Form the mixture into "mice" (little oval-shaped balls).

3. Melt parowax and chocolate chips. Dip the "mice" into the chocolate mixture. Place on waxed paper and let cool.

4. Slice cherries to use for "nose." Roll out fruit leather or licorice and slice into thin strips for whiskers. Add thin slices of almond nut for ears.

Butterbeer
1 pint vanilla ice cream (softened)
1/2 stick butter (softened)
1/3 cup brown sugar
2 tsp. of cinnamon
1 tsp grated nutmeg
1/4 tsp. ground clove
1 quart apple cider

1. Cream butter, sugar and spices together.

2. Beat in the vanilla ice cream.

3. Re-freeze the mixture.

4. Scoop out the frozen mixture into a glass.

5. Pour hot apple cider over the ice cream mixture.

Optional: add an ounce of rum for an adult treat.

Pumpkin Pasties
Pre-made sugar cookie dough (break apart; otherwise slice and mold sugar)
Cookie to fit into muffin pan
Pumpkin pie filling
Powdered sugar

1. Mold sugar cookie into muffin pan.

2. Pour pie filling into muffin pan.

3. Let bake at 350 degrees.

4. Allow it to cool.

5. Sprinkle powdered sugar on top.

Licorice Wands
Licorice
Chocolate
Sprinkles

1. Melt chocolate.

2. Stir licorice into chocolate.

3. Let set.

4. Put sprinkles on wands.

Cauldron Cakes
Tasty cakes or homemade cupcakes
Cotton candy
Licorice string

1. Scoop out center of cupcake.

2. Put cotton candy into center.

3. Add licorice handle.

Acid Pops
Lollipops
Honey
Pop rocks

1. Dip lollipop into honey.

2. Roll lollipop into pop rocks.

Cockroach Clusters
12 ounces chocolate chips
1 teaspoon grated chocolate
1 cup raisins
2 cups thin pretzel sticks, broken into 1-inch pieces

Place chocolate chips in a microwave-safe bowl. Microwave on high setting for 2 minutes. Stir. Continue microwaving in 15-second increments until chocolate is almost completely melted. Remove from microwave and stir grated chocolate into melted chocolate. Stir in raisins and pretzels. Drop mixture by tablespoons onto waxed paper. Let stand until firm. Makes about 35 clusters.

Ton-Tongue Toffee
2 cups sugar
8 tablespoons of butter
1/2 teaspoon vanilla extract

In a medium saucepan, mix all ingredients and melt over medium heat until sugar is completely dissolved. Without further stirring, boil until mixture reaches 290 degrees Fahrenheit on a candy thermometer. Pour mixture into a greased or buttered 9-by-12-inch pan and let cool until almost firm to the touch. Score surface into 2-inch squares with a sharp knife, but do not cut completely. When cool, break into pieces. (This should be easier if toffee is properly scored.) Makes 1 1/4 pounds of toffee.

Treacle Fudge
1/2 cup light cream or evaporated milk
3/4 cup firmly packed brown sugar
1/4 teaspoon salt
4 ounces or unsweetened chocolate
2 tablespoons unsalted butter
1/3 cup molasses

In a large bowl, mix cream, brown sugar, and salt together. In a saucepan, melt the chocolate and butter together. Remove from heat and add molasses. Add the chocolate mixtures and cream mixtures together. Pour mixture into a pan and let cool. Cut into squares after cooled and serve.

1 gallon = 4 quarts = 3.79 L (Can usually be rounded to 4 L)
1 quart = 2 pints = 0.95 L (Can usually be rounded to 1 L)
1 pint = 2 cups = 16 fl oz = 450 ml (Can usually be rounded to 500 ml)
1 cup = 8 fl oz = 225 ml (Can usually be rounded to 250 ml)
1 tablespoon = 1/2 fl oz = 16 ml (Can usually be rounded to 15 ml)
1 teaspoon = 1/3 tablespoon = 5 ml

American Can Sizes

Can Sizes	Contents	Cups (approx)
5 ounce	5 oz.	5/8
8 ounce	8 oz.	1
Picnic	10 1/2 to 12 oz.	1 1/4
12 oz. vacuum	12 oz.	1 1/2
No. 300	14 to 16 oz.	1 3/4
No. 303	16 to 17 oz.	2
No. 2	1 lb. 4 oz. or 1 pint 2 fl. oz.	2 1/2
No. 2 1/2	1 lb. 13 oz.	3 1/2
No. 3	46 oz.	5 3/4
Condensed milk	14 fl. oz	1 1/3
Evaporated milk	5 1/3 fl. oz.	2/3
	and 13 fl. oz.	1 2/3

British Liquid Measures

1 UK pint is about 6 dl
1 UK liquid oz is 0.96 US liquid oz.

1 pint = 570 ml = 20 fl oz
1 breakfast cup = 10 fl oz = 1/2 pint
1 tea cup = 1/3 pint
1 tablespoon = 15 ml
1 dessertspoon = 10 ml
1 teaspoon = 5 ml = 1/3 tablespoon

Weight

1 ounce = 28.4 g (can usually be rounded to 25 or 30)
1 pound = 454 g
1 kg = 2.2 pounds

International Liquid Measurements

	Standard cup	Tablespoon	Teaspoon
Canada	250ml	15ml	5ml
Australia	250ml	20ml	5ml
New Zealand	250ml	15mlg	5ml
UK	250ml	15ml	5ml

British Short Cuts

Cheese (grated) 1 oz = 4 level tablespoons
Cocoa or chocolate powder 1 oz = 3 level tablespoons
Coconut (desiccated) 1 oz = 4 level tablespoons
Flour (unsifted) 1 oz = 3 level tablespoons
Sugar (castor/caster) 1 oz = 2 level tablespoons
Sugar (granulated) 1 oz = 2 level tablespoons
Sugar (icing) 1 oz = 2 1/2 level tablespoons
Syrup (golden) 1 oz = 1 level tablespoons

Some Australian Conversions

Metric Cups	Grams (approx)	Ounces (approx)
1 cup butter	250	8 3/4
1 cup biscuit (cookie) crumbs	110	3 3/4
1 cup breadcrumbs, soft	60	2
1 cup breadcrumbs, dry	125	4 1/2
1 cup cheese, grated	125	4 1/2
1 cup cocoa	110	3 3/4
1 cup cornflour (cornstarch)	125	4 1/2
1 cup cornflakes	30	1
1 cup rice bubbles (rice crispies)	30	1
1 cup coconut, desiccated (flaked)	95	3 1/4
1 cup dried split peas, lentils	200	7
1 cup dried fruit	160	5 3/4
1 cup dates, chopped	150	5 1/4
1 cup flour, plain, self-rising	125	4 1/2
1 cup flour, wholemeal (whole wheat)	135	4 3/4
1 cup golden syrup, honey, glucose	360	12 3/4
1 cup jam	330	11 1/2
1 cup nuts, chopped	125	4 1/2
1 cup oats, rolled	90	3 1/4
1 cup rice, short grain	210	7 1/2
1 cup rice, long grain	200	7
1 cup salt, or crystal sugar	250	8 3/4
1 cup castor sugar (superfine)	220	7 3/4
1 cup soft brown sugar, firmly packed	170	6
1 cup icing sugar (confectioners')	150	5

Metric Spoons

Metric spoons	Grams	Ounces
1 level tablespoon peanut butter	20	2/3
1 level tablespoon baking powder, bicarb soda,
cream of tartar, gelatine, rice, sago	15	1/2
1 level tablespoon cocoa, cornflour,
custard powder, nuts	10	1/3
1 level tablespoon golden syrup,
treacle, honey, glucose	30	1
1 level tablespoon sugar, salt	20	2/3
1 level tablespoon yeast, compressed	20	2/3

Chinese Catties

In ancient China, 1 catty = 1.33 pound = 600 grams. In Modern China, this went with kilograms and stuff. To make the transition easier for the average people they invented a new kind of catty. 1 catty = 0.5 kilo ( = 1.1 pound ) However, old books from Hong Kong and Taiwan still use the old catty = 600 grams.

Flours

US all-purpose flour and UK plain-flour can be substituted for one another without adjustment. US cake flour is lighter than these. It is not used much anymore, but if it does come up, you can substitute all-purpose/plain flour by removing three tablespoons per cup of flour and replacing it with corn starch or potato flour. Self-raising flour contains 1 1/2 teaspoons baking powder and 1/2 teaspoon salt for each cup of flour. US whole wheat flour is interchangeable with UK wholemeal flour.

Leavening Agents

Baking soda is sodium bicarbonate. It must be mixed with acidic ingredients to work. Baking powder contains baking soda and a powdered acid, so it can work without other acidic ingredients.

Dairy Products

Evaporated milk and sweetened condensed milk both come in cans, both are thick and a weird color... but are not the same thing. Sweetened condensed milk is, as the name implies, mixed with sugar or another sweetener already. It isn't found everywhere, but this recipe makes a good, quick substitute: Mix 1 cup plus 2 tablespoons dry (powdered) milk and 1/2 cup warm water. When mixed, add 3/4 cup granulated sugar.

If a recipe calls for buttermilk or cultured milk, you can make sour milk as a substitute. For each cup you need, take one tablespoon of vinegar or lemon juice , then add enough milk to make one cup. Don't stir. Let it stand for five minutes before using.

The minimum milk fat content by weight for various types of cream

	UK	US
Clotted Cream	55%	N/A
Double Cream	48%	N/A
Heavy Cream	N/A	36%
Whipping Cream	35%	30%
Whipped Cream	35%	N/A
Single Cream	18%	(=Light Cream)
Half Cream	12%	(=Half and Half)

Quark (aka quarg) A soft, unripened cheese with the texture and flavor of sour cream. Quark comes in two versions - lowfat and nonfat. Though the calories are the same (35 per ounce), the texture of lowfat Quark is richer than that of lowfat sour cream. It has a milder flavor and richer texture than lowfat yogurt. Quark can be used as a sour cream substitute to top baked potatoes, and as an ingredient in a variety of dishes including cheesecakes, dips, salads and sauces.

Starches

UK cornflour is the same as US cornstarch. Potato flour, despite its name, is a starch, and cannot be substituted for regular flour. It often can be substituted for corn starch and vice versa. In the US, corn flour means finely ground cornmeal. If in doubt about which type of cornflour is meant in a recipe, ask the person who gave it to you! A couple of rules of thumb - in cakes, especially sponge cakes, it's likely to mean cornstarch - as a coating for fried okra, it's likely to mean finely ground cornmeal. Cornmeal or polenta is not the same thing as cornstarch or cornflour! What one can buy labelled 'polenta' really looks no different to cornmeal though, so hey, lets not panic too much. Polenta is commonly used to describe cornmeal porridge but may also be used to mean plain cornmeal. Beware. If you don't have cornstarch/corn flour, you can use twice the amount of all-purpose/plain flour. However, unless whatever you're adding it to is allowed to boil, the result will taste starchy.

Sugar and Other Sweeteners

UK castor/caster sugar is somewhat finer than US granulated sugar. There is a product in the US called superfine sugar, which is about the same as UK castor/caster sugar. Usually, you can use granulated sugar in recipes calling for castor/caster sugar and vice versa, but I've gotten reports of times this didn't work so well! As usual, give the recipe a trial run with the substitute some time when it doesn't need to be perfect. (US) Confectioner's sugar is (UK/Aust/NZ) icing sugar. Sometimes these are marketed as mixtures containing about 5% cornflour.

Corn syrup is common in the US but not always elsewhere. Sugar (golden) syrup can be substituted. Corn syrup comes in two flavors - dark and light. Light corn syrup is just sweet, dark has a mild molasses flavor. Some people have substituted dark corn syrup for golden syrup in ANZAC biscuits and found it successful. A common US brand is Karo.

Golden syrup is a thick, golden brown (fancy that) byproduct of cane sugar refining. The taste is mostly sweet, although there is a slight acidic, metallic component. Lyle's is a common brand. The New Zealand brand name is Chelsea. If desperate, a plain sugar syrup may be a possible substitute, boil 2 parts sugar, 1 part water. This could be messy. You may want to thin it out with water. Again, you may want to try this out on your own before making something for a special occasion.

Black treacle and blackstrap molasses are similar but not identical.

Fats

A "stick" of butter or margarine weighs 4 oz and is 1/2 cup US, approximately 100 grams. Each 1/4 cup or half stick butter or margarine in US recipes weighs about 50 g. There are 8 tablespoons in 1/4 pound butter

Shortening is solid, white fat made from hydrogenated vegetable oil. (A popular brand name is Crisco, and many people call all shortening Crisco.) It is common in the US, tougher to find in some other parts of the globe. In my experience, you can usually but not always substitute butter or margarine for shortening. The result will have a slightly different texture and a more buttery taste (which in the case of, say, chocolate chip cookies seems to be an advantage!). Sometimes this doesn't work too well. Not to sound like a broken record but - try it out before an important occasion.

Copra is a solid fat derived from coconuts, it is fairly saturated and used in recipes where it is melted, combined with other ingredients and left to set. Lard can be successfully substituted in some recipes, for example it makes very flaky pastry.

Deep frying requires fats/oils with heat-tolerant properties. Butter and margarine, for example, are right out, as are lard and olive oil. Corn and peanut oils are both good.

Chocolates

If you don't have unsweetened baking chocolate, substitute three tablespoons of unsweetened cocoa powder plus one tablespoon of fat (preferably oil) for each one ounce square. US dark chocolate is the same as UK plain chocolate, that is, the darkest and least sweet of the chocolates intended for eating (also called bittersweet). What is called milk chocolate in the UK is called milk chocolate in the US, too, but many people simply refer to it as "chocolate". The stuff called "semi-sweet chocolate" by some folks is the US dark or UK plain. "Bitter chocolate" is, apparently, the UK term for high quality plain chocolate. Some manufacturers apparently distinguish between "sweet dark," "semi-sweet" and "bittersweet" (Sarotti is one), but they seem to be minor variations on a theme. Chocolate chips are not necessarily a substitute for bar chocolates, because the chips have something added to them to slow down melting.

The rec.food.cooking FAQ and conversion file as of September 4, 2000, available in rtfm.mit.edu FAQ archives as /cooking/faq

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