Blueberry Muffins

1 & 3/4 cups all purpose flour
2/3 cup sugar
1 tbsp baking powder
3/4 tsp salt
6 tbsp butter, softened
1 egg
1/2 cup milk
1 tsp grated lemon peel
1/2 tsp vanilla extract
1 cup fresh or frozen blueberries

1. Preheat oven to 400 degrees F.  Grease 6 muffin cups.
2. In large bowl, mix flour, sugar, baking powder and salt.  Cut in butter until mixture resembles fine crumbs.
3. In small bowl beat egg, milk, lemon peel and vanilla extract until blended.  Stir egg mixture into flour mixture until flour is moistened (batter will be lumpy.)  Fold blueberries into batter.
4. Spoon batter into muffin cups.  Bake 20 to 25 minutes in preheated oven until golden and toothpick comes out clean.  Immediately serve or cool on wire rack.

Molten Chocolate Cakes with Sugar-Coated Raspberries

1 cup unsalted butter
8 oz semisweet chocolate chips
5 large eggs
1/2 cup sugar
pinch of salt
4 tsp flour
8 extra-large paper muffin cups

Garnish:
1 (6 oz) container raspberries, barely moistened and rolled in about 1/2 cup sugar right before serving

1. Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water; remove from heat.  Beat eggs, sugar and salt with a hand mixer in a medium bowl until sugar dissolves.  Beat egg mixture into chocolate until smooth.  Beat in flour until just combined.  (Batter can be made a day ahead; return to room temp an hour or so before baking.)
2. Before serving dinner, adjust oven rack to middle position; heat oven to 450 degrees F.  Line a standard-size muffin tin with 8 extra-large muffin cups.  Spray muffin cups with vegetable cooking spray.  Divide batter among muffin cups.
3. Bake until batter puffs but center is not set, 8 to 10 minutes.  Carefully lift cakes from tin and set on a work surface.  Pull papers away from cakes and transfer cakes to dessert plates.
4. Top each with sugared raspberries and serve immediately.

Roasted Rack of Lamb

1/2 cup fresh bread crumbs
2 tbsp minced garlic
2 tbsp chopped fresh rosemary
1 tsp salt
1/4 tsp black pepper
2 tbsp olive oil

1 (7 bone) rack of lamb, trimmed and frenched
1 tsp salt
1 tsp black pepper
2 tbsp olive oil
1 tbsp dijon mustard

1. Preheat oven to 450 degrees F.  Move oven rack to the center.
2. In a large bowl, combine bread crumbs, garlic, rosemary, 1 tsp salt and 1/4 tsp pepper.  Toss in 2 tbsp olive oil to moisten the mixture.  Set aside.
3. Season the rack all over with salt and pepper.  Heat 2 tbsp olive oil in a large heavy oven proof skillet over high heat.  Sear rack of lamb for 1 to 2 minutes on all sides.  Set aside for a few minutes.  Brush rack of lamb with the mustard.  Roll in the bread crumb mixture until evenly coated.  Cover the ends of the bones with foil to prevent charring.
4. Arrange the rack bone side down in the skillet.  Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want.  Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.

Cunchy Tossed Salad

1/2 cup vegetable oil
1/4 cup sugar
2 tbsp vinegar
1 tsp salt
1/4 tsp pepper
1 head iceberg lettuce, sliced
6 bacon strips, cooked and crumbled
1/3 cup sliced almonds, toasted
1/4 cup sesame seeds, toasted
4 green onions, sliced
3/4 cup chow mein noodles

1. In a jar with a tight-fitting lid combine oil, sugar, vinegar, salt and pepper; shake well.  Chill for 1 hour.  Just before serving, combine the lettuce, bacon, almonds, sesame seeds and onions in a large bowl; add dressing and toss.  Top with chow mein noodles.

Guacamole

4 avacados
1/2 onion, chopped
1 large tomato, chopped **with no juice/seeds
1/2 bush cilantro, chopped
salt to taste

Mix it all up.  Serve room temp or chilled.

Banana Bread

2 cups all-purpose flour
1/2 tsp baking soda
1 cup white sugar
1 egg
5 tbsp milk
1 tsp baking powder
1/2 tsp salt
1/2 cup butter
2-3 bananas, mashed
1/2 cup chopped walnuts (optional)

1. Sift together flour, baking soda, baking powder and salt.
2. In a large bowl, cream sugar and butter.  Beat the egg slightly and mix into the creamed mixture with the bananas.  Mix in sifted ingredients until just combined.  Stir in milk and nuts.  Spread batter into greased and floured 9x5" loaf pan.
3. Bake at 350 degreed F until top is brown and cracks along the top...usually 1-1.25 hours.

Chicken Fried Rice

1 egg
1 tbsp water
1 tbsp butter
1 tbsp veg oil
1 onion, chopped
2 cups cooked white rice, cold
2 tbsp soy sauce
1 tsp ground black pepper
1 cup cooked, chopped chicken

1. In a small bowl, beat egg with water.  Melt butter in a large skillet over medium low heat.  Add egg and leave flat for 1-2 minutes.  Remove from skillet and cut into shreds.  Set aside.
2. Heat oil in same skillet; add onion and saute until soft.  Then add rice, soy sauce, pepper and chicken.  Stir fry together for about 5 minutes, then stir in egg.  Serve hot.