Triple Ginger Cookies Epicurious Two hours ago I was about to crawl back into bed, since Christmas hugs and kisses always seem to lead to New Year's colds and flu. But then I made my second batch of Alice Medrich's amazing triple-ginger cookies and a miracle happened: I'm well (almost). This recipe, in her enticing new "Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies," calls for no less than three-quarters of a cup of diced crystallized ginger plus two tablespoons of minced fresh ginger plus two teaspoons of ground ginger. Talk about a decongestant. I thought I was imagining things, but I see in the late Maggie Waldron's great "Cold Spaghetti at Midnight" that ginger is good for nearly anything that ails you. It's famous as a stomach soother (my in-law equivalent hates the crystallized kind because she remembers it as a seasickness antidote on whale-watching trips), but apparently it will also "curb flatulence." And it does help with colds and flu, Waldron says, prescribing a tablespoon grated into a warm cup of water to beat a cough and a few slices to be chewed to sweat off a fever. I was fine with raw cookie dough. (The best detail Waldron offers is that pharmacists in the 16th century (presumably in Europe) were "given a monopoly on gingerbread after it was decided that it was actually a drug made from ginger. Angry grocers fought back and eventually won the right to sell it, but the memory of the furious battle can be found today in fairy tales where the wicked witch almost always lives in a gingerbread house.") ALICE MEDRICH'S TRIPLE-GINGER COOKIES 2 cups flour 2 teaspoons baking soda 1/2 teaspoon kosher salt 1 1/2 teaspoons cinnamon 2 teaspoons ground ginger 1/2 teaspoon ground allspice 1 stick still-warm melted butter 1 large egg 1/2 cup sugar, plus 1/2 cup for rolling 1/3 cup packed brown sugar 1/4 cup dark molasses 2 tablespoons minced fresh ginger 3/4 cup crystallized ginger cut into 1/4-inch dice Arrange racks on upper and bottom third of oven. Heat to 350 degrees. Combine flour, baking soda, salt and spices and whisk to blend well. In a larger bowl, blend butter, egg, sugars, molasses and fresh ginger. Blend in dry ingredients and crystallized ginger. Roll dough into 1-inch balls and roll in the second half-cup of sugar. Arrange 2 inches apart on non-stick or parchment-lined baking sheets. Bake about 10 minutes, until the cookies puff and deflate, rotating the pans from top to bottom and front to back halfway through for even baking. Cool on racks. Store in an airtight container (they seem to get stronger over time).

Daddy's Savory Tomato Biscuits Prep Time: 15 Minutes Ready In: 25 Minutes Cook Time: 10 Minutes Servings: 18 "When you use vegetable juice cocktail in a simple, fast biscuit instead of milk, you'll get a rosy, tender, savory treat." Ingredients: 3 cups self-rising flour 1/8 teaspoon baking soda 1/8 teaspoon salt 1 teaspoon white sugar 1/2 cup shortening 1 cup tomato-vegetable juice cocktail Directions: 1. Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet. 2. Stir the flour, baking soda, salt, and sugar together in a bowl, and cut in the shortening with a pastry cutter until the mixture looks like crumbs. Mix in the vegetable juice cocktail just until moist, and turn out onto a well-floured work surface. Gently knead several times just until dough holds together, roll out to 1/2-inch thick, and cut into rounds with a biscuit cutter. Place the biscuits onto the prepared baking sheet. 3. Bake in the preheated oven until risen and lightly browned, 8 to 10 minutes. This is another recipe from All Recipes. I would think you could use your favorite biscuit recipe and use the V-8 juice instead of milk in it too pluse the white sugar. I want to try this recipe. Sue

This recipe is from the Cooking Forum. I sure miss Marilyn's recipes. They were the best! MARILYN'S BRUSSEL SPROUTS 18-20 Brussels sprouts, cut in half Salt and pepper to taste 2 Tbsp. butter 2 Tbsp. flour 3/4 c. milk 1/4 c. freshly grated Parmesan cheese 2 Tbsp. mayonnaise 2 Tbsp. cracker crumbs Clean sprouts by cutting off the tip of the stem and removing the tough outside leaves; wash in cold water. Place in a single layer in a medium skillet. Sprinkle with salt and pepper and add enough water to fill the bottom of the pan. Cover and bring to a simmer, steaming sprouts until a knife inserted comes out easily. Do not over cook. Immediately remove from skillet and place in ice water to stop the cooking and set the bright green color. Remove liquid from skillet and add butter, melting completely. Whisk in flour along with salt and pepper until smooth and bubbly; cook for about 2 minutes. Whisk in cold milk gradually until smooth and mixture thickens. Stir in cheese, remove from heat and stir in mayonnaise. Add sprouts to sauce and pour all into a casserole dish. Sprinkle top with cracker crumbs and bake at 350 for about 20 minutes until bubbly. Serves 4.

Blueberry-Sour Cream Coffee Cake Print Prep Time: 20 min. Total Time: 60 min. Makes: 16 servings Ingredients 2 cups Post Selects Blueberry Morning Cereal, slightly crushed 1 tsp. ground cinnamon 2 Tbsp. butter or margarine, melted 2 cups flour 1 tsp. baking soda 1/2 tsp. baking powder 1/2 tsp. salt 1/2 cup (1 stick) butter or margarine, softened 1 cup sugar 2 eggs 1/2 tsp. vanilla 1 cup sour cream Directions PREHEAT oven to 350�F. Spray 9-inch square baking pan with cooking spray; set aside. Mix cereal, cinnamon and 2 Tbsp. melted butter until well blended; set aside for later use. Combine flour, baking soda, baking powder and salt in another bowl. BEAT 1/2 cup butter in large bowl with electric mixer on medium speed until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Blend in vanilla. Add flour mixture alternately with the sour cream, beating well after each addition. Pour half of the batter into prepared pan; sprinkle with half of the cereal mixture. Repeat layers. BAKE 40 minutes or until toothpick inserted in center comes out clean. Cut into 16 pieces. Serve warm. Tips & Suggestions Size-Wise: At 12 servings, this coffee cake is good to serve as part of a brunch menu. Special Extra: Sprinkle lightly with powdered sugar just before serving. Crunchy Sour Cream Coffee Cake: Prepare as directed, using Post Selects Maple Pecan Crunch Cereal and adding 2 Tbsp. brown sugar to the cereal mixture before sprinkling over batter. from the Post Recipes area Here is a link that might be useful: post cereal recipes