Stove-top Mac & Cheese
Ingredients
Serves 4-6
8oz macaroni, or any smallish tube shaped pasta
1 tablespoon butter
6 oz milk
6 oz freshly grated cheddar cheese
1 egg, beaten
1/4 teaspoon red pepper
Hot sauce, to taste
Salt and pepper
Method:
Boil the pasta according to package directions, but reduce the cooking time by one minute. Drain and pour back into the cooking pot.
Over medium-low heat, add the butter and stir until melted.
Mix the egg, milk, and spices and pour over the pasta. Stir until it begins to thicken, about three to five minutes.
Remove the pan from the heat then add the cheese in four installments, making sure the first is melted completely before adding the next.
Double Chocolate Walnut Biscotti
Ingredients: 2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup walnuts, chopped
3/4 cup semisweet chocolate chips
1 tablespoon powdered sugar
Method :
Preheat oven to 350 degrees. Butter and flour a large baking heet.
In a bowl whisk together flour, cocoa powder, baking soda and salt. In the bowl of a stand mixer fitted with paddle attachment or in a large bowl using an electric mixer, beat together butter and granulated sugar until light and fluffy, about 3 minutes. Add eggs one at a time and beat until well combined. Stir in flour mixture until a stiff dough. Stir in walnuts and chocolate chips.
With floured hands form dough into two slightly flattened logs on the prepared baking sheet. Each log should be about 12 inches long and 2 inches wide. Sprinkle with powdered sugar. Bake 35 minutes or until slightly firm to the touch. Cool on baking sheet 5 minutes, leaving oven on.
On 
a cutting board, cut logs diagonally into 3/4-inch slices to form biscotti. Arrange cut sides down on baking sheet and bake until crisp, about 10 minutes. Cool completely on a wire rack.
Biscotti keep in airtight containers 1 week and frozen, 1 month.
simple christmas fruit cake :)
225 g butter, softened 4 eggs 200 g sugar 300 g wheat flour 8 g baking powder 150 ml rum 120 g raisins 350 g candied fruits Marmalade jelly Method: Macerate the raisins in rum overnight. Drain the raisins and reserve the remaining rum. Pre-heat the oven to 250ºC. Grease and flour a plum cake pan.
Chop the candied fruits.
Mix the butter and sugar until smooth.
Add the eggs, one at a time, combining well.
Fold in the sifted flour with the baking powder and combine just until smooth.
Add the raisins combining gently with the help of a rubber spatula.
Add the candied fruits following the same procedure.
Pour the batter into the pan.
Place the pan into the oven and reduce temperatur to 180ºC.
As soon as a crust forms on top, make a lenghtwise cut.
Bake for 1 hour.
Remove from heat and let it cool down 10 minutes before unmolding.
Pour the rum on top of the cake and brush with the marmalade jelly.
Decorate with candied fruits.
Let the cake cool down completely.
Preferably prepare the cake 4 days in advance.
Refrigerate covered with wrap film.
Remove from refrigerator 30 minutes – 1 hour before serving.
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