Chocolate-Buttermilk Sheet Cake...

2 cups all-purpose flour
2 cups sugar
1 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1 cup butter
1/3 cup unsweetened cocoa powder
1 cup water
2 eggs
1/2 cup buttermilk
1 1/2 tsp. vanilla
1 recipe Chocolate-Buttermilk Frosting

Grease a 13X9X2-inch baking pan; set aside. In a medium bowl stir together flour, sugar, baking soda, salt and cinnamon; set aside.

In a medium saucepan combine butter, cocoa powder, and water. Bring mixture just to boiling, stirring constantly. Remove from heat. Add the cocoa mixture to flour mixture and beat with an electric mixer on medium to high speed until thoroughly combined. Add eggs, buttermilk, and vanilla. Beat for 1 minute. Batter will be thin. Pour batter into prepared pan. Bake in a 350 degree oven or 35 minutes, or until a wooden toothpick comes out clean. Pour warm Chocolate-Buttermilk Frosting over the warm cake, spreading evenly. Place cake in pan on wire rack; cool thoroughly.


Chocolate-Buttermilk Frosting: In a medium saucepan combine 1/4 cup butter, 3 tablespoons unsweetened cocoa powder, and 3 tablespoons buttermilk. Bring to boiling. Remove from heat. Add 2 1/4 cups sifted powdered sugar and 1/2 teaspoon vanilla. Beat until smooth.

Green Beans With Citrus Vinaigrette...

2 pounds green beans, trimmed
5 1/2 tsp. olive oil
3 tbsp. finely chopped shallots
3/4 tsp. grated lemon zest
2 1/2 tsp. fresh lemon juice
2 1/2 tsp. fresh lime juice
2 1/2 tsp. fresh orange juice
3/4 tsp. salt
1/4 tsp. freshly ground black pepper

Bring enough water to a boil in a large saucepan to cover green beans by 1 inch, and add green beans. Cook beans for 4 minutes or until crisp-tender, and drain. Rinse with cold water, drain and set aside.

Heat 1 teaspoon oil in a small skillet over medium-high heat. Add shallots; cook 2 minutes or until shallots begin to brown, stirring constantly.

Combine the shallots, lemon zest, lemon juice, lime juice, orange juice, salt and black pepper in a small bowl, stirring well with a whisk. Slowly add 4 1/2 teaspoons oil, stirring well. Drizzle the vinaigrette over the beans, tossing gently to coat.

Christmas Granola...

4 cups quick or old fashioned oats, uncooked
1/2 cup shredded coconut
1/2 cup chopped pecans
1/2 cup honey
1/4 cup raw, unsalted sunflower seeds
1/2 cup butter, melted
2 tsp. grated orange peel
1 tsp. vanilla
1/2 tsp. vanilla
1/2 tsp. ground cinnamon
1/4 tsp. salt
One 6oz. pkg. dried cranberries (about 1 1/3 cups)

Heat oven to 350 degrees. Combine all ingredients except cranberries in large bowl; mix well. Spread evenly in 15X10-inch jelly roll pan.

Bake 40 minutes or until golden brown, stirring every 10 minutes. Remove granola from oven; stir in cranberries. Cool completely in pan. Store tightly covered up to 2 weeks.

Haute Cocoa...

Here's a nice gift idea...

Haute Cocoa

6 cups unsweetened European cocoa
2 cups malted milk powder
7 cups granulated sugar
2 tbsp. cinnamon
1 tsp. cardamom
1 vanilla bean, split in half
Zest of 1 orange, optional

Combine all ingredients and let sit for 3 days. Spoon into individual gift jars. Add an individual vanilla bean to each jar, or cut the split bean into pieces and add a piece to each jar.

For gift tag: Mix 1/4 cup of mix into an 8- to 10-ounce mug of hot milk.

Blueberry French Toast...

12 slices day-old bread, crusts removed
2 8oz. pkgs. cream cheese
1 cup fresh or frozen blueberries
12 eggs
2 cups milk
1/3 cup maple syrup or honey

Cut bread into 1-inch cubes; place half in a greased 13X9-inch baking dish. Cut cream cheese into 1-inch cubes; place over bread. Top with blueberries and remaining bread cubes. In a large bowl, beat eggs. Add milk and syrup or honey; mix well. Pour over bread mixture. Cover and chill for 8 hours or overnight.

Remove from refrigerator 30 minutes before baking. Cover; bake at 350 degrees for 30 minutes. Uncover; bake 25 to 30 minutes longer or until center is set.

Sauce:

1 cup sugar
2 tbsp. cornstarch
1 cup water
1 cup fresh or frozen blueberries
1 tbsp. butter

In a small saucepan, combine sugar, cornstarch, and water until smooth. Bring to a boil over medium heat; cook and stir for 3 minutes. Stir in blueberries; reduce heat. Simmer for 8 to 10 minutes or until berries have burst. Stir in butter until melted. Serve with French toast.