Orange Chocolate Crepes (Milk Calendar) Crepes: 1 cup (250 mL) all-purpose flour 1 tbsp (15 mL) granulated sugar 1/4 tsp (1 mL) salt 3 eggs 1 cup (250 mL) 10% half-and-half cream 1 tbsp (15 mL) butter, melted Butter for cooking Filling: 2 tbsp (30 mL) granulated sugar 4 seedless oranges, 1 zested 1/4 cup (50 mL) chopped dark chocolate In a large bowl, whisk together flour, sugar and salt. In a measuring cup or another bowl, whisk together eggs, Cream and melted butter until blended. Gradually whisk into flour mixture until very smooth. Add 1 tsp (5 mL) grated orange zest to batter. Cover and let stand for 30 min or refrigerate for up to 1 day. (Bring to room temperature before cooking.) The batter should be the texture of thin cream. Gradually whisk in up to 2 tbsp (30 mL) water to thin as necessary. Heat an 8-inch (20 ml) nonstick skillet or crepe pan over medium heat until a drop of batter sizzles when dropped in pan. Wipe out pan and brush lightly with butter. Pour in a scant 1/4 cup (50 mL) of the batter, swirling the pan while pouring to spread as thinly and evenly as possible. Cook for about 30 sec or until top is no longer shiny and bottom is just golden. Use a heatproof rubber spatula to loosen edges and flip crepe over. Cook second side for about 15 sec or just until golden spots start to form. Slide the cooked crepe out onto a parchment paper lined plate. Repeat with remaining crepe batter, heating and buttering pan between each as necessary. Filling: Using a small serrated knife, cut peel and white pith from oranges. Holding over a bowl to catch juices, break oranges into segments. In a large skillet over medium heat, combine sugar and orange segments and juice; cook, stirring gently, for 5 to 10 min or until warmed and juices are released. Place 1 crepe on each of 4 to 6 serving plates; spoon a heaping tablespoon of the oranges on one-quarter and sprinkle with chocolate. Fold crepe into quarters to enclose filling; repeat with another crepe and filling on each plate. Spoon remaining oranges on top and sprinkle with chocolate. Serve immediately. (There will be a few extra crepes.)

Here's a lightened-up Pasta Carbonara, that doesn't use cream. Using water from the pasta pot is a classic cookÂs trick. Starchy and salted, it makes a rich sauce when combined with the bacon, onion, and egg yolks in this recipe. It can also make a light flavorful sauce when mixed with grated Parmesan and herbs. Pasta Carbonara (Real Simple) 1 pound dry linguine 8 ounces bacon, diced 1 small yellow onion, finely chopped 3 large egg yolks 1 cup (4 ounces) grated Parmesan, plus more for garnishing 3/4 teaspoon black pepper Cook the linguine according to the package directions. Drain, reserving 1 ½ cups of the cooking water, and return the pasta to the pot. Meanwhile, in a skillet over medium-high heat, fry the bacon until crisp. Transfer to a paper towel-lined plate. Spoon off and discard all but 2 tablespoons of the drippings. Return skillet to medium heat, add the onion, and cook until tender, 3 to 4 minutes. Working quickly, add the onion, bacon, and reserved pasta water to the pasta pot. Place over low heat and cook, tossing frequently, until heated through. Remove pot from heat and quickly add the yolks one at a time, stirring after each addition. Add the Parmesan and ½ teaspoon pepper and stir until the sauce thickens slightly. Divide the pasta among bowls. Top with additional Parmesan and the remaining pepper.

Can't wait to try this: Sprimp and Feta They are talking Greek food at the RE and this is one of them. Greek shrimp and feta 2lbs medium size shrimp, rinsed peeled and deveined juice of 1/2 lemon 1/2 cup olive oil 1 onion coarsely chopped 3 or 4 garlic cloves, chopped or pressed 2/3 cup fresh parsley, chopped 14oz can of crushed or diced tomatoes (crushed creates a thicked sauce) 1 teaspoon tomato paste 1/2 cup dry white wine 1 teaspoon fresh or dried oregano 1/2 � 3/4 lb. crumbled feta cheese Pat shrimp dry and sprinkle with lemon juice, set aside In a large skiller, heat oil over a medium heat. Add the onions and garlic and saute for 3 minutes. Add canned tomatoes, tomato paste, ground pepper, wine oregano, parsley and 1/2 cup of water and mix well. Bring to a boil and then reduce heat to a simmer. Cover and simmer, stirring occasionally, for 20 to 30 minutes. Add more water if needed to thin sauce. Preheat oven to 375F. Lightly butter a baking dish and place some the sauce on the bottom. Place shrimp in the dish, cover with remaining sauce, and sprinkle with feta cheese. Bake for 15 to 20 minutes or until shrimp are done and feta starts to melt. Serve with rice or crusty bread.

I was looking through my old recipes and came across Mom's Butter Tart Squares recipe. We loved these on a plate of goodies at Christmas, etc. It uses a shortbread base. The only thing I'm not sure of, is that she squiggled out to bake the base first. I'm wondering if it made it too dry, and crumbly by baking first, so I'm going to try it both ways, to make sure that's what she meant. I'm going to make it today and report back with the results. Butter Tart Squares Base: 1 1/4 cup flour 2 tbsp brown sugar 1/2 cup butter Mix together with a fork and press into a square ungreased baking dish. Topping: 1 1/2 cups brown sugar 2 eggs 1/2 cup walnuts 1 cup coconut 1 tbsp flour 3/4 tsp baking powder 1 tsp vanilla 1 tsp butter Mix together and spread over base. Bake at 325 until firm, 30-35 minutes or until nicely browned. Cool before cutting into squares.