Spinach Cheese Puffs (served at Finger Foods Day, 12/9/09)

10 oz frozen spinach - thaw, drain, squeeze dry with paper towel

1 cup milk

1/2 cup butter

1 tsp salt

1.5 cup flour

4 eggs

1/4 lb Swiss cheese, shredded or diced small

3/4 cup shredded parmesan cheese

3/4 cup flavored breadcrumbs

onion salt

minced onion

black pepper

garlic powder

Preheat oven to 375.

Heat milk, butter, salt in saucepan over medium heat till butter melts. Remove.

Stir flour into saucepan, mix till forms a ball.

Add eggs one at a time, beating continuously, until smooth.

Stir in cheese.

Add breadcrumbs and seasonings. Stir well.

Place spoonfulls of batter on lightly greased baking sheets, 1" apart. Bake 15-20 min. until puffs are golden brown. Serve warm or reheat.

Chocolate Guinness Cake (served at March 19 Fun Day)

Chocolate Guinness Cake

2 c. Guinness stout
2 c. (4 sticks) unsalted butter
1.5 c. unsweetened cocoa powder (preferably Dutch-process)
4 c. all purpose flour
4 c. sugar
1 tablespoon baking soda
1.5 teaspoons salt
4 eggs
1&1/3 c. sour cream

Icing
3 c. whipping cream
1.5 lb bittersweet (not unsweetened) or semisweet chocolate, chopped

Note: Done as a 2-layer cake, you will have enough batter and icing left over for several cupcakes. Done as a 3-layer cake, you will have a huge cake :-)

Preheat oven to 350. Butter three (or two, for leftover cupcakes) 8-inch round cake pans with 2-inch high sides.

Bring 2 c. Guinness and 2 c. butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk flour, sugar, baking soda, and salt in large bowl to blend.

Using beater, beat eggs and sour cream in another large bowl to blend. Add Guinness-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined.

Divide batter equally among prepared pans. Bake cakes until tester inserted into center comes out clean (about 35 minutes). Transfer cakes to rack and cool 10 minutes. Turn cakes out and cool completely.

Icing:
Bring cream to simmer in heavy medium saucepan.

Remove from heat and add chopped chocolate. Whisk until melted and smooth. Refrigerate until icing is spreadable, stirring every 20-30 min., about 2 hours.

Place 1 cake layer on plate. Spread 2/3 c. icing over. Top with second layer. Spread 2/3 c. icing. Top with third layer. Spread remaining icing over top and sides.

Marlowe's Asian Salad

1 large head Chinese cabbage (Napa) (chop fine)
5 scallions (sliced thin)
1/2 c. diced celery

Nut mixture:
Saute in 1 stick margarine until golden brown (stir often)
2 pkgs Ramen noodles (do not use flavoring), broken into small pieces
1/2 c. sunflower seeds
1 pkg (small) slivered almonds
Hint: Add the sunflower seeds after the almonds and noodles begin to change color-- they brown very quickly. The nut mixture burns easily so watch it closely and stir often.

Dressing:
Mix well
1/2 c. safflower or sunflower oil (vegetable oil will work, too)
2 tablespoons soy sauce
1/4 c. balsamic vinegar
1/3 c. sugar

30 minutes before serving, mix nuts with cabbage mixture and pour dressing over. Toss lightly. You'll probably have extra dressing.