I joined my cousins last night for a lovely Prime Rib Roast, with mashed taters, roasted parsnips and onions and brussel sprouts! and of course, Gravy - yummy!! Apple pie with cheese for dessert. Did our Christmas gift exchange before dinner - got lots of fun stuff for my garden. We watched Ron James, a Canadian comic, had us tearing up we were laughing so hard. Very Canadian, most Americans don't get him as he is quite topical, though Sarah Palin did not escape unscathed! Then I came home to stoke the fire - stupid front door had blown open a crack!! Arrgghhh!! Watched George Strombolopolos to Midnight, and celebrated with his audience. He had Sarah Palin on the show as a guest - interesting interview. It was just getting warm mid am today - I added a Hudson Bay wool blanket to my bed and was just fine. Today, I will be treated to a full turkey dinner, with all the trimmings, with old friends. I will bungie the damned door closed just in case. It was a bad year for doors here last year, and apparrently this one isn't fixed yet!! Happy New Year to one and all. May 2009 find you right where you want to be!!! Nancy.

Here's an easy recipe I made last year. We like it over vanilla ice cream. My suggestion - forget the layering and dividing and sprinkling mentioned in the recipe. Just stir it all together because the figs float anyway! Fresh Figs in Honey Liqueur -from "Cordials from Your Kitchen" 2 cups fresh figs, picked over and washed 1 tsp lemon zest 2 tablespoons fresh-squeezed lemon juice 1 cup honey 1 cup honey liqueur (see below) 1/2 cup cognac or brandy Cut figs in half and layer in clean 1 1/2 quart container. Divide lemon zest and lemon juice among layers, adding a little honey to each layer. Combine remaining honey, honey liqueur and cognac or brandy in small bowl. Pour over figs. Cover and let stand in a cool, dark place for at least 3 weeks before serving. Serving Suggestion: These figs make a fine light dessert served with a variety of cheeses, walnuts, and some Toasted Walnut Liquueur. Honey Liqueur ...You can vary the taste by choosing different kinds of honey, such as clover, orange blossom, or sage. 1 1/4 cups sugar 1 1/4 cups water 1 1/4 cups honey 1 1/4 cups brandy Make a simple syrup by bringing sugar and water to a boil over medium-high heat, stirring constantly to prevent scorching. When clear, remove from heat and let stand until just warm. Combine syrup, honey, and brandy in a clean 1-quart container. Cover and shake vigorously to blend. This will produce foam on the top as traces of beeswax present in the honey are relased. Skim off foam and discard. Cover and let stand in a cool, dark place for 1 month before serving. Yield: Approx. 1 quart

Jenn Mine is Philadelphia Cream Cheese, made into a Cheesecake. I do like Sharp Provolone with Ritz crackers but that is not a dessert. - - - - - - - - - - - - Hereis an Apple Dip Original Recipe Yield 12 Servings Ingredients 1/2 cup PHILADELPHIA Cream Cheese Spread 1/4 cup maple syrup 1 cup thawed COOL WHIP Whipped Topping Directions 1.Beat cream cheese spread and syrup with whisk until well blended. 2.Stir in Cool Whip. Put the sliced Apples around the edge for dipping. - - - - - - - - - - - - - - - - BLUEBERRY DESSERT 2 env. Dream Whip 2 sm. pkgs. (8 oz.) Philadelphia cream cheese 1 tbsp. milk 1/2 c. powdered sugar Graham cracker crust pie crust (either pre-made or scratch) 1 can blueberry pie filling (or other pie filling) Cream Philadelphia cream cheese, milk and powdered sugar until smooth with a fork. Whip Dream Whip until stiff. Fold cream cheese mixture into the Dream Whip. Spread onto crust. Top with 1 can blueberry pie filling and refrigerate before serving. (May top with graham cracker crumbs if desired.) Lou

Shaun, too bad the crab cake recipe didn't turn out :-( The LA Times has a recipe this week for crab cakes too that look good, also baked rather than fried. Where do you buy your crab? I look in our grocery stores, and all they have is the imitation Krab stuff. I've noticed packaged crab at Costco, pasteurized in a plastic container. Have you (or anybody else) ever tried it? I tried a new recipe tonight that turned out well for broccoli with garlic sauce. The sauce was fabulous and I'll make it again. I also tried a new Mongolian Beef recipe which was just so-so, I won't be making it again. Just goes to show you that you can't win 'em all :-) Becky * Exported from MasterCook * Garlic Sauce Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons rice vinegar 2 tablespoons granulated sugar 1 tablespoon light soy sauce 1 tablespoon dark soy sauce 2 teaspoons Chinese rice wine or dry sherry 1/4 - 1/2 teaspoon chili sauce -- or according to taste (I use 1/2 teaspoon) 1/4 teaspoon Asian sesame oil 1 1/2 teaspoons cornstarch 1 tablespoon water 1 tablespoon vegetable or peanut oil 3 - 4 medium garlic cloves -- finely chopped (4 teaspoons - 1 1/2 tablespoons chopped garlic) Combine the rice vinegar, sugar, soy sauces, rice wine or sherry, chili sauce and sesame oil in a small bowl, stirring to combine. In a separate small bowl, dissolve the cornstarch in the water. Heat 1 tablespoon oil over medium heat in a saucepan. Add the garlic and cook, stirring until aromatic (about 30 seconds). Quickly restir the sauce, add it into the saucepan and bring to a boil, stirring. (This will take about a minute). Re-stir the cornstarch/water mixture and add it to the sauce, stirring to thicken. Use the sauce in stir-fry dishes. Source: "http://chinesefood.about.com/od/sauces/r/garlic-sauce.htm" - - - - - - - - - - - - - - - - - - - NOTES : Made 8-20-10 Didn't saute garlic seperately, just mixed all ingredients together and heated until thickened.