2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon pepper
1/2 cup butter flavored shortening
1/2 cup fresh sage, washed and patted dry and finely chopped
1 1/2 cups mozzarella cheese, shredded
8 ounces garlic flavored sour cream
1/2 cup milk, or as needed

1.Preheat oven to 415 degrees. Grease or line a baking sheet with parchment paper or a silpat.

2.In a large bowl sift together all-purpose flour and next three ingredients. Stir in garlic powder, onion powder and pepper.

3.Cut shortening into dry ingredients, till crumbly and mixture holds together when pressed together with finger tips.

4.Stir in sage and mozzarella cheese.

5.Stir in sour cream and just enough of the milk for dough to come together.

6.Turn dough onto a lightly floured surface and knead slightly, till dough holds together. Roll out into 1/2 inch thickness.

7.Cut dough with 1 inch to 1 1/2 inch round cookie cutter, then lay round cuts of dough onto prepared baking sheet.

8.Bake for about 15 minutes or until golden brown.

9.Remove from oven and let cool slightly on baking sheet, then remove from baking sheet and allow to cool completely on cooling rack.

Makes about 3 dozen.

These are yummy, lovely cookies that would be perfect for the Forth of July or a brunch. I found these cookies to become too soft on top when they get warm, so keep in a cool area, in an air tight container.

1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/4 cup butter, softened
2 ounces cream cheese
1 ounce white chocolate , melted and cooled
3/4 cup sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon almond extract
1/2 teaspoon coconut extract
1 cup blue berries, rinsed and patted dried.
1 tablespoon flour, all-purpose

1.Preheat oven to 375 degrees. Grease or line a baking sheet with a silpat or parchment paper.

2.In a medium size bowl, toss together blue berries and 1 tablespoon all-purpose flour. Set aside.

3.In a medium size bowl, sift together all-purpose flour with next six ingredients. Set aside.

4.In a large bowl, with an electric mixer, beat together butter, cream cheese and white chocolate. Add sugar and cream until light and fluffy.

5.Beat in egg. Then stir in vanilla and almond extract. Remember to scrape sides of bowl with rubber scraper after each addition of ingredients.

6.Stir in flour mixture just until combined. Carefully, fold in prepared blue berries, throughly.

7.Drop batter by large rounded tablespoons onto prepared baking sheet. Space drops of dough about 3 inches apart and only drop 6 drops of dough per baking sheet.

8.Bake for 9 to 14 minutes or until golden brown.

9.Remove from oven and allow to cool slightly on baking sheet and then transfer cookies to cool completely on cooling rack. Enjoy with milk.

These are some of the best muffins I have made yet! They are so moist and the winning combination of Nutella and banana is unbelievable. These muffins will be a big hit at a brunch.
1 1/4 cups bread flour
1 cup whole wheat flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 bananas, peeled and mashed.
1 cup brown sugar, packed
1/2 cup canola oil
1/2 cup sour cream
1 egg
1 teaspoon vanilla extract
1/2 cup Nutella

1. Preheat oven to 375. Grease regular size muffin pan or line with cup cake liners. Set aside.

2. In a medium size bowl, sift together bread flour and next six ingredients. Set aside.

3. In a large bowl, mix together bananas and next five ingredients.

4. Carefully stir flour mixture into wet banana mixture just until combined. Do not over mix.

5. Fill muffin pan with batter about 1/4 full. Spoon a tablespoon of Nutella into center of batter in muffin pan. Spoon remaining batter into muffin pan, filling 3/4 full.

6. Bake in preheated oven for 25 to 30 minutes or until muffins spring back when lightly touched in center.

7. Remove from oven and allow to cool slightly in muffin pan, then transfer muffins from pan onto a cooling rack to cool completely. Enjoy.

Makes about 2 dozen.

Crust:
1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup butter flavored shortening
1/4 cup ice-cold water
Filling:
1 cup honey
1 tablespoon butter, melted
1/3 cup brown sugar, packed
3 eggs
1 teaspoon vanilla
1 1/3 cups mixed nuts, dry-roasted

Preheat oven to 350 degrees.

2.Curst: Stir together all-purpose flour and next four ingredients. Cut in shortening into flour mixture until mixture resembles tiny peas.

3.Carefully sitr in water one tablespoon at a time.

4.Stir until dough forms. Shape dough into a ball, wrap in plastic wrap and chill for one hour.

5.Roll out dough on lightly floured surface, to about 1/4 inch thickness. Line a 9 inch pie pan with rolled dough and press down. Trim off excess dough. Prick surface of dough several times with a fork.

6.In a large bowl, mix together honey and next four ingredients. Stir in mixed nuts.

7.Pour filling into prepared pie pan. Bake in preheated oven for about 30 minutes or until filling is set. Remove from oven and allow to cool on cooling rack. Enjoy.

1.Preheat oven to 400 degrees. Grease and flour a mini muffin pan or line with mini cupcake liners.

2.In a medium size bowl, sift together all-purpose flour and next five ingredents.

3.In a large bowl, mix together canola oil and next seven ingredents.

4.Carefully, stir in flour mixture into wet mixture, just until combined. Stir in shredded coconut.

5.Fill prepared muffin pan 3/4 full with batter. Bake in preheated oven 20 to 25 minutes or until golden brown or toothpick inserted in the middle comes out clean.

6.Remove from oven and let cool slightly in pan then remove muffins from pan and let cool on cooling rack.

Makes about 2 dozen.

I found the restaurant to have an intimate, dark and chic feeling to it. Small tables and long curtains plus gold, elaborate lamps hanging down to adorn the ceiling set the mood. It was like I was somewhere else.

I feel in love with the menu as I took in their entrée selections, which were half off on Monday nights. Gilbert’s food has a Mediterranean feel to it. Their menu is full of delightful choices like gyros roll with feta, hummus, Caprese salad, lamb burger and almond encrusted tilapia with risotto and sautéed spinach. That was my pick. I’m a big fan of risotto. I find it’s not always a popular side item option for most restaurants. Risotto can be a tricky side item to have on hand in the back of house. Other items like mashed potatoes, French fries and greens beans etc… are easier to make or keep warm to place on a plate and send it out. Risotto takes a little more time to prep and plate, which is one of the reasons I was thrilled to see it on Gilbert’s menu. I also enjoy nut encrusted meats like fish and chicken.

I added a salad to my meal and ordered the Greek salad. It was fresh and delicious. My entrée however stole the show. My tilapia was cooked perfectly, the almonds were ground and the crust they created was crisp and crunchy. My filet was placed onto of my bed of risotto and sautéed spinach. My risotto was creamy and rich. The rice was cooked to my liking and I could have cleaned my plate had it not been for my love of leftovers and my habit of always saving room for my sweet tooth. But of course I had to have a to-go box.

I had a friend go with me who ordered the lamb burger and left me half of it to join my leftovers. I took a bite with tzatiki sauce and was in lamb burger heaven. This burger was seasoned wonderfully and went so well with the toasted ciabatta roll.

If you have never been to Gilberts, stop by. The food is worth the trip.

http://www.gilbertscafe.com

1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup butter flavored shortening
1/3 cup Nutella
3/4 cup brown sugar, packed
1 egg
1 teaspoon vanilla extract
1/2 cup almond slivers, toasted
1/2 cup shredded coconut, toasted

Preheat oven to 350 degrees. Grease or line with parchment paper a cookie sheet.

In a medium size bowl, sift together all-purpose flour and next four ingredients. Set aside.

Using an electric mixer, in a large bowl, beat together shortening, Nutella and brown sugar till light and fluffy. Beat in egg and vanilla extract. Stir in flour mixture well. Add almonds and coconut.

Drop batter by rounded tablespoon onto prepared cookie sheet. Spacing 2 to 3 inches apart. Bake for about 15 minutes or until golden brown.

Allow to cool on pan slightly and then cool completely on cooling rack. Eat with a glass of cold milk.

1.Preheat oven to 350 degrees. Greaze two cookie sheets. Set aside.

2.Place raisins in a medium size bowl.

3.In a small sauce pan, over medium low heat, bring rum to a boil. Remove from heat and pour over raisins. Cover with plastic wrap and set aside.

4.In a medium size bowl, sift together all-purpose flour and next five ingredents. Set aside.

5.In a large bowl, beat together butter and butter flavored shortening. Add brown sugar. Beat until light and fluffy.

6.Add eggs one at a time, beating after each addition. Add vanilla.

7.Stir in flour mixture. Add oast, chocolate chips and raisins.

8.Drop batter by large tablespoons full onto prepared cookie sheets. Spacing about 2 to 3 inches apart and about six spoonfuls per cookie sheet.

9.Bake for about 10 minutes or until golden brown.

10.Allow to cool on wire rack. Enjoy

Cake:

½ cup rum

¾ cup raisins

2 Granny Smith apples, washed, peeled, cored and chopped

1 Gala apple, washed, peeled, cored and chopped

½ cup white wine

1 teaspoon cinnamon

½ teaspoon ginger

½ teaspoon nutmeg

¼ teaspoon all spice

1 ½ cups all-purpose flour

1 cup whole wheat flour

3 teaspoons baking powder

½ teaspoon salt

1 teaspoon cinnamon

½ teaspoon ginger

½ teaspoon nutmeg

¼ teaspoon all spice

¾ cup canola oil

¾ cup water

1 cup brown sugar, packed

3 eggs

1 teaspoon vanilla

Frosting:

¼ cup butter

¼ cup brown sugar, packed

1 cup butter, softened

1 teaspoon vanilla

2 cups powdered sugar, sifted

Filling:

1 jar of Teenie Weenie cook’s collection apple jelly

Preheat oven to 350 degrees.  Grease and flour two 9 inch cake pans.  Set aside.

Bring rum to a boil in small sauce pan.  Remove from heat and pour hot rum over raisins in a small bowl.  Cover with plastic wrap.  Set aside.

In a medium size sauce pan, combine apples and next five ingredients.  Simmer until apples are tender.  Allow to cool than process apple mixture in a food processor until pureed.  Set aside.

In a medium bowl, sift together all-purpose flour and next seven ingredients.  Set aside.

Drain any excess rum from raisins and toss raisins in a small bowl with about a tablespoon of all-purpose flour.  Set aside.

In a large bowl, mix together canola oil and next four ingredients.  Carefully stir flour mixture into wet mixture.  Be sure not to over mix.  Gently stir in rum raisins.

Pour batter into cake pans and bake for 30 to 35 minutes or until a toothpick inserted in the middle comes out clean.  Allow to cool briefly in pans.   Then remove cakes from pans and finish cooling on wire rack.  Make frosting.

For frosting, in a small sauce pan, melt ¼ cup butter then whisk in brown sugar.  Bring to boil and let boil until sugar is dissolved.  About 3 minutes.  Remove from heat and allow to cool.

Pour brown sugar sauce into a large mixing bowl and beat in ½cup of  butter and vanilla.  Carefully beat in powdered sugar.

To assemble:  invert one cake layer onto large plate upside down.  Spread half a jar of the apple jelly on top of the cake.  Lay the last cake layer on top of the other cake upside down.  Frost top and sides of cake with brown sugar frosting.  Enjoy.