• Make your favorite coffee

• Pour the liquors and coffee into a mixing glass with ice.

• Shake well, then strain into a large cocktail glass

Preheat oven to 350°F with a baking sheet on middle rack.
Stir together graham cracker crumbs, granulated sugar, and butter in a bowl with a fork until combined well, then press mixture with your fingers and back of a spoon evenly and firmly onto bottom and up side of each tart pan. (If using ramekins, press mixture 3/4 inch up sides.)

Put tart pans on preheated baking sheet and bake crusts until slightly darker, about 10 minutes, then cool 10 minutes on a rack. (Ramekins will need to cool an additional 5 minutes in refrigerator.) Gently push bottom of each tart pan to loosen crust, then invert crust onto your hand and place on a serving plate. (If using ramekins, leave crusts in ramekins.)

While crusts cool, whisk together brown sugar, sour cream, and vanilla in a small bowl until sugar is dissolved. Beat cream cheese in a medium bowl with an electric mixer until smooth, then add sour cream mixture and zest, beating until just combined well.

Divide cream cheese filling among tart shells, spreading evenly, then top with blueberries and dust with confectioners sugar.

Makes 4 desserts.

Preheat oven to 350. Mix together all ingredients in a bowl. Mix really
well. Let stand about 5 minutes, until oats become wet. Heap teaspoons with
dough and drop dough onto greased or parchment paper lined cookie sheets. Bake
at 350 for 15 to 20 minutes.
Let stand 1 minute on cookie sheet. Remove to wire racks to cool
completely.
Makes 2-1/2 dozen cookies.

1. Place an 8 inch skillet on low heat and add the butter. Cut the vanilla bean in half lengthwise. Scrape the seeds out ; add the seeds and bean to the butter. When the butter turns golden brown, 15 to 20 minutes, remove from the heat. Remove the seeds and pod and scrape the butter into a bowl to cool.

2. Heat the oven to 350 degrees. Spray a 10 inch cake pan with non stick spray, and line it with parchment paper. Grind the hazelnuts with the powdered sugar in a food processor.

3. Place the ground nuts in a large mixing bowl. Add the flour and stir until well combined.

4. Beat the egg whites and granulated sugar to stiff peaks using an electric mixer. Fold the whites into the nut mixture. Fold in the room temperature brown butter.

5. Pour the batter into the prepared pan. Bake until a skewer inserted in the center comes out clean, about 1 hour. Cool for 10 minutes, then run a sharp knife around the edge and un-mold into a serving platter. Sprinkle each serving of cake with a little fleur de sel. Accompany with a scoop of caramel ice cream.

Each serving

 Place crumbs in mixing bowl and add ¼ cup sugar and cinnamon, then stir in butter. More butter, up to ¾ cup, may be added if needed.

Butter an 8 inch spring form pan on bottom and sides.

Sprinkle a thin layer of crumbs on bottom of pan and press down with metal ¼ cup measure. Work around sides with fingers to make crumbs of even height. Any remaining crumbs may be added to bottom crust.

Bake crust at 350 degrees for 5 minutes.

To make filling, beat eggs until light. Then add ½ cup sugar and beat 5 minutes.

Add cream cheese, vanilla and grand mariner and mix well.

Turn into prepared crust and bake at 375 degrees for 20 minutes.

Cool for 15 minutes and then pour sour cream topping over filling and bake at 475 degrees for 5 minutes.

Cool cake and chill overnight before serving.

 Sour cream topping:

 Blend sour cream, sugar, vanilla and grand mariner well. Then pour over filling and bake as directed above.

Ingredients:

      1)      1^st layer of flavor jello:

½ package of knox gelatin

1 cup of hot water

Mix and pour into 9x11 pan – let set.

2)      1 can sweetened condensed milk; add 1 cup hot water in a bowl. In another bowl.

In another bowl mix 2 packages of knox gelatin and  1 cup hot water. Mix both together – set aside.

3)      Place 1 cup of cooled milk mixture over set jello (1).

4)      After milk sets… add next color of jello. Continue with milk then flavor of jello. MAKE SURE EACH LAYER OF JELLO IS COOL BEFORE POURING ON THE NEXT LAYER!!!!

Preheat oven to 400°F. Toss garbanzo beans with corn oil, coarse salt, cumin, black pepper and Cayenne pepper in medium bowl. Transfer mixture to rimmed baking sheet. Bake until garbanzos are golden and crisp, stirring occasionally with metal spatula, about 20 minutes. (Can be made 4 hours ahead. Keep at room temperature.)
Stir pistachios and thyme into garbanzo mixture. Bake until beans and pistachios are crunchy, about 12 minutes. Transfer mixture to bowl and serve warm.

Makes 2-1/2 cups.