French Chocolate Cake

1/2 cup white sugar
10 (1 ounce) squares semi-sweet chocolate
3/4 cup unsalted butter, cubed
2 teaspoons vanilla extract
5 eggs, separated
1/4 cup sifted all-purpose flour
1 dash cream of tartar
salt to taste

Preheat the oven to 325 degrees F (165 degrees C). Generously grease a 9 1/2 inch springform cake tin. Dust with a little sugar, and tap out the excess.
Set aside 3 tablespoons of the sugar. Place the chocolate, butter, and remaining sugar in a large, heavy-based pan. Cook over moderate heat until the chocolate and butter have melted, and the sugar has dissolved. Remove the pan from heat. Stir in vanilla, and leave the mixture to cool slightly.
Beat the egg yolks into the chocolate mixture one at a time, beating well after each addition. Stir in the flour.
In a large bowl, scrupulously clean and grease free, beat the egg whites until foamy. Add cream of tartar and salt, and beat to stiff peaks. Sprinkle reserved sugar over egg whites, and beat until stiff and glossy. Beat 1/3 of the egg whites into the chocolate mixture, then carefully fold in the remaining whites. Carefully pour batter into the prepared tin, and tap the tin gently to release air bubbles.
Bake for about 45 minutes to 1 hour, until well risen and a skewer inserted into the center of the cake comes out clean. If the cake appears to rise unevenly, rotate after 30 to 35 minutes. If the cake starts to crack or become too brown, place a piece of foil lightly over the top. Transfer the cake to a wire cooling rack, and remove the sides of the springform tin. Cool completely, and then remove the base. Do not attempt to remove the cake before it 's completely cooled as this cake is very fragile.

Easy Peach Cobbler

1 cup white sugar
1/2 cup butter, room temperature
1 cup self-rising flour
1 cup milk
1 (15 ounce) can peaches

Preheat oven to 350 degrees F (175 degrees C).
In a one-quart baking dish or 9 inch square pan, cream together sugar and butter. Mix in flour and milk until smooth. Pour peaches and their juice over the top.
Bake 25 to 30 minutes in the preheated oven, until golden brown.

Pasta Carcione

10 ounces spinach, rinsed
1 (16 ounce) package bow tie pasta
1/4 cup olive oil
salt and pepper to taste
2 1/2 cups cherry tomatoes, quartered
8 ounces crumbled goat cheese

Remove stems from spinach and stack leaves together; chop thin longer strips instead of square chops and set aside.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and place in a large bowl.
Drizzle olive oil over pasta and add salt and pepper to taste, spinach and tomatoes; gently toss.
Add goat cheese and serve warm or room temperature.

Marie-Claude's Orange Cake

3/8 cup vegetable oil
1 cup white sugar
2 eggs
1/2 cup plain yogurt
2 oranges, zested and juiced
1 1/2 cups all-purpose flour
1 teaspoon baking powder

Preheat the oven to 375 degrees F (190 degrees C).
In a medium bowl, mix together the vegetable oil, sugar and eggs. Stir in yogurt and orange zest. Combine the flour and baking powder; stir into the mixture just until blended. Pour the dough into a greased 9x13 inch baking pan.
Bake for 30 minutes in the preheated oven, or until a knife inserted into the cake comes out clean. Poke holes in the cake with a knife, and pour the juice from the oranges over the cake slowly until it has all been absorbed.

Chewy Whole Wheat Peanut Butter Brownies

1/3 cup margarine, softened
2/3 cup white sugar
1/2 cup packed brown sugar
2 eggs
1 cup peanut butter
1/2 teaspoon vanilla extract
2 tablespoons water
3/4 cup whole wheat flour
1/4 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda

Preheat oven to 350 degrees F (175 degrees Celsius). Grease a 9x9 inch baking pan.
In a large mixing bowl, beat together margarine and sugars; add eggs one at a time, and beat until mixture is light and fluffy. Stir in peanut butter, vanilla, and water.
In a separate mixing bowl, mix together flours with salt, baking powder, and baking soda. Stir into peanut butter mixture and blend well. Spread batter into the prepared pan.
Bake in preheated oven for 30 to 35 minutes, or until the top springs back when touched. Cool and cut into 16 squares.

Pear Raisin Rice Pudding

1 1/2 cups cooked long grain rice
2 cups milk, divided
1/3 cup sugar
1/4 t salt
1 large egg, beaten
2/3 cup raisins
1/2 t vanilla
1 medium pear, peeled and diced
Dash ground nutmeg or cinnamon, optional

Combine rice, 1 1/2 cups milk, sugar, and salt in a heavy saucepan. Cook over medium heat, stirring occasionally, 15-20 minutes until thick and creamy. Blend remaining 1/2 cup milk and egg; stir into rice mixture. Stir in raisins and pear. Cook an additional 2 minutes, stirring constantly. Stir in vanilla. Spoon into serving dishes. Sprinkle with nutmeg or cinnamon, if desired.

Apple Raisin Rice Pudding

1 1/2 cups cooked long grain rice
2 cups milk, divided
1/3 cup sugar
1/4 t salt
1 large egg, beaten
2/3 cup raisins
1/2 t vanilla
1 medium apple, peeled and diced
Dash ground nutmeg or cinnamon, optional

Combine rice, 1 1/2 cups milk, sugar, and salt in a heavy saucepan. Cook over medium heat, stirring occasionally, 15-20 minutes until thick and creamy. Blend remaining 1/2 cup milk and egg; stir into rice mixture. Stir in raisins and apple. Cook an additional 2 minutes, stirring constantly. Stir in vanilla. Spoon into serving dishes. Sprinkle with nutmeg or cinnamon, if desired.

Rice Pudding

1 1/2 cups cooked long grain rice
2 cups milk, divided
1/3 cup sugar
1/4 t salt
1 large egg, beaten
2/3 cup raisins
1/2 t vanilla
Dash ground nutmeg or cinnamon, optional

Combine rice, 1 1/2 cups milk, sugar, and salt in a heavy saucepan. Cook over medium heat, stirring occasionally, 15-20 minutes until thick and creamy. Blend remaining 1/2 cup milk and egg; stir into rice mixture. Stir in raisins. Cook an additional 2 minutes, stirring constantly. Stir in vanilla. Spoon into serving dishes. Sprinkle with nutmeg or cinnamon, if desired.

Apricot Almond Rice Pudding

1 1/2 cups cooked long grain rice
2 cups milk, divided
1/3 cup sugar
1/4 t salt
1 large egg, beaten
2/3 cup apricots
1/2 t vanilla
1/4 cup slivered toasted almonds
Dash ground nutmeg or cinnamon, optional

Combine rice, 1 1/2 cups milk, sugar, and salt in a heavy saucepan. Cook over medium heat, stirring occasionally, 15-20 minutes until thick and creamy. Blend remaining 1/2 cup milk and egg; stir into rice mixture. Stir in apricots. Cook an additional 2 minutes, stirring constantly. Stir in vanilla. Spoon into serving dishes. Sprinkle with nutmeg or cinnamon and almonds, if desired.

Banana Raisin Peanut Bread

3 T butter or margarine ,melted
1/3 cup peanut butter
2/3 cup sugar
2 large eggs
1 cup mashed ripe bananas
3 T milk
2 cups flour
1 t baking powder
1/2 t baking soda
1/4 t salt
1 cup raisins
1/2 cup chopped roasted peanuts

Heat oven to 350*. Grease a 9x5-inch loaf pan. Stir together butter, peanut butter, sugar, and eggs; blend in banana and milk. Combine flour, powder, soda, and salt. Add to banana mixture; stir just until dry ingredients are moistened. Fold in raisins and peanuts. Spoon batter into pan. Bake for 55-60 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool on wire rack.

Banana Raisin Bread

1/3 cup butter or margarine ,melted
2/3 cup sugar
2 large eggs
1 cup mashed ripe bananas
3 T milk
2 cups flour
1 t baking powder
1/2 t baking soda
1/4 t salt
1 cup raisins
1/2 cup chopped walnuts, optional

Heat oven to 350*. Grease a 9x5-inch loaf pan. Stir together butter, sugar, and eggs; blend in banana and milk. Combine flour, powder, soda, and salt. Add to banana mixture; stir just until dry ingredients are moistened. Fold in raisins and walnuts. Spoon batter into pan. Bake for 55-60 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool on wire rack.