Ingredients:
6 oz Pkg semi sweet chocolate chips
4 Nestles milk chocolate bars
1 1/4 c Peanut butter

Directions:
Put chocolate chips, chocolate bars, and 1/4 c peanut butter in top of double boiler over HOT, not boiling water, stirring till smooth. Use small muffin tin liners, or cut regular cupcake liners down to a 1" depth. Spoon HALF of the chocolate mixture equally into the liners. Melt the rest of the peanut butter over hot water, and spoon this equally over the chocolate layer. Top with remaining chocolate. Refrigerate to allow cups to set up before serving.

Makes: 24 tiny/12 large

Ingredients:
1 cup cake flour
1 1/2 cups powdered sugar
1 1/2 cups egg whites (about 12)
1 1/2 teaspoons cream of tartar
1 cup granulated sugar
1 1/2 teaspoons vanilla
1/2 teaspoon almond extract
1/4 teaspoon salt

Directions:
Heat oven to 375º. Mix flour and powdered sugar. Beat egg whites and cream of tartar in large bowl on medium speed until foamy. Beat in granulated sugar on high speed, 2 tablespoons at a time, adding vanilla, almond extract and salt with the last addition of sugar; continue beating until meringue holds stiff peaks. Do not underbeat.

Sprinkle flour-sugar mixture, 1/4 cup at a time, over meringue, folding in gently just until mixture disappears. Spread in ungreased tube pan, 10 × 4 inches. Gently cut through batter with spatula.

Bake 30 to 35 minutes or until cracks feel dry and top springs back when touched lightly. Immediately invert pan onto heatproof funnel; let hang until cake is completely cool.

Ingredients:
CAKES:
1/2 c Plus 2 tbsp Flour
2 1/2 tb Cocoa powder
3/4 ts Baking soda
1/4 ts Salt
1/2 c Sugar
1/2 c Water
3 tb Vegetable oil
1 1/2 ts Distilled white vinegar
1 ts Vanilla extract

FILLING:
1 c Heavy whipping cream
6 oz Finely chopped white chocolate

GLAZE:
3 oz Finely chopped bittersweet chocolate
3 tb Boiling water

ICING:
1 tb Egg white, at room temperature
1 pn cream of tartar
1/2 c Plus 2 to 3 tbsp confectioner's sugar

Make the cupcakes:
1. Position a rack in the center and preheat oven to 325F. Lightly butter twenty-four 1-3/4" x 3/4" (1-oz) muffin of biscuit cups.

2. Into a medium bowl, sift together the flour, cocoa, baking soda, and salt. Mix in the sugar. Make a well in the center. Whisk in the water, oil, vinegar, and vanilla. Blend until smooth. (The batter will be very thin.)

3. Spoon the batter into the prepared cups. Bake until a cake tester inserted into the center of one of the cupcakes comes out clean, about 12 to 14 minutes. Cool the cupcakes in the pans on a wire rack for 5 minutes. Remove the cupcakes from the pans and finish cooling on the rack.

Make the filling:
4. In a heavy medium saucepan over medium-high heat, bring the cream to a boil. Add the white chocolate and remove from heat. let the mixture stand briefly; stir until smooth. Transfer to a metal bowl and refrigerate until chilled thoroughly, stirring occasionally. (To speed the process, set the metal bowl over a larger bowl of ice water; stir the chocolate mixture until cool.) With an electric mixer, beat the white chocolate mixture just until fluffy, about 1 minute.

5. Transfer the filling to a pastry bag fitted with a 3/8-inch plain tip. Insert the pastry tip 1/4-inch into the bottom of each cupcake and squeeze a little filling into each one.

Make the glaze:
6. Place the chocolate in a small bowl. Whisk in the boiling water and blend until smooth. One at a time, dip the top of each cupcake into the warm glaze. Turn the glazed cupcakes right side up and set them on a wire rack on top of a baking sheet. Refrigerate the cupcakes for 5 minutes to set the glaze.

Make the icing:
7. In a medium bowl, whisk the egg white until frothy. Stir in the cream of tartar. Gradually mix in enough of the confectioner's sugar to make a fairly stiff and smooth icing. Fill a small paper cone with the icing and cut a 1/16-inch opening at the tip. Remove the cupcakes from the refrigerator. Pipe a design (a squiggle, spiral, etc.) on the top of each cupcake. Let the design harden and then cover and refrigerate the cupcakes. Serve at room temperature.

The cupcakes can be made and refrigerated up to 2 days in advance, or frozen up to 2 weeks.

Makes 22 to 24 miniature cupcakes.

Ingredients:
2 pounds jumbo lump crabmeat
1/2 pound fresh codfish fillet
1/2 to 1 cup heavy cream
1 tablespoon Dijon mustard
2 teaspoons sesame oil
2 tablespoons finely chopped parsley
2 tablespoons finely chopped chives
2 tablespoons basil, julienned
Salt and pepper to taste
Juice of 1/2 lemon
Olive oil for sauteing

Directions:
Pick through crabmeat, removing all shells but being careful not to break up the large lumps too much.

In a food processor, grind codfish until pureed. Add 1/2 cup of heavy cream and puree until incorporated. Then add more cream if needed.

The mixture should be smooth and shiny, yet firm enough to hold its shape. Place this mousse in a metal bowl and add the other ingredients, except for the olive oil.

Take a small portion of the crab-cake mixture and saute in hot olive oil until golden brown. Taste to adjust seasoning.

Form the rest of the crab cakes and saute in hot olive oil until golden on both sides. Finish by baking in a 450-degree oven for 4 to 5 minutes. Serves six to eight.

Ingredients:
2 1/2 cups all-purpose flour*
2 cups sugar
1 cup raisins
1/2 cup chopped walnuts
1/2 cup shortening
1 1/2 cups applesauce
1/2 cup water
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/4 teaspoon baking powder
2 eggs
Browned Butter Frosting -- (recipe follows)

BROWNED BUTTER FROSTING
1/3 cup margarine or butter
3 cups powdered sugar
1 1/2 teaspoons vanilla
2 tablespoons milk (about)

*Do not use self-rising flour in this recipe.

Directions:
Heat oven to 350º. Grease and flour rectangular pan, 13 × 9 × 2 inches, or 2 round pans, 8 or 9 × 1 1/2 inches. Beat all ingredients except Browned Butter Frosting in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 3 minutes. Pour into pan(s).

Bake until toothpick inserted in center comes out clean, rectangular 60 to 65 minutes, layers 50 to 55 minutes. Cool layers 10 minutes; remove from pans. Cool completely. Frost rectangular or fill and frost layers with Browned Butter Frosting.

BROWNED BUTTER FROSTING:
Heat margarine over medium heat until delicate brown. Mix in powdered sugar. Beat in vanilla and milk until smooth and of spreading consistency.