Cooking : Brown-Eyed Susans I

Ingredients
1 cup butter
1/4 cup white sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 teaspoon salt
1 cup confectioners' sugar
2 tablespoons unsweetened cocoa powder
1 tablespoon hot water
1/2 teaspoon vanilla extract

Directions
Preheat oven to 375 degrees F (190 degrees C).
Cream butter or margarine and 1/4 cup white sugar until light and fluffy. Blend in almond extract. Add flour and salt; mix well.
Shape rounded teaspoonfuls of dough into balls. Place on ungreased cookie sheet. Flatten middle of dough ball with thumb print. Bake 8 - 10 minutes or until golden brown around edges. Let cool.
To make Frosting: combine confectioner's sugar and cocoa. Add water and vanilla and mix well. Place chocolate frosting into thumb print indention of cooled cookies.

Cooking : All Purpose Lime Marinade

Ingredients
1/3 cup freshly squeezed lime juice
2 tablespoons teriyaki sauce
2 green onions, thinly sliced
2 tablespoons minced fresh ginger root
1/4 teaspoon ancho chile powder

Directions
To make the marinade, whisk together the lime juice, teriyaki sauce, green onions, ginger, and ancho powder.
To use, marinate your chosen meat for 2 to 4 hours. Grill over hardwood charcoal.

Cooking : Best Carrot Cake Ever

Ingredients
6 cups grated carrots
1 cup brown sugar
1 cup raisins
1 1/2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup crushed pineapple, drained
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
4 teaspoons ground cinnamon
1 cup chopped walnuts

Directions
In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.

Cooking : Almond Pie Bars

Ingredients
2 cups all-purpose flour
1/2 cup confectioners' sugar
1 cup cold butter (no substitutes)
2 cups sugar
1 cup chopped almonds
2 tablespoons all-purpose flour
4 eggs, beaten
1/2 cup butter (no substitutes), melted
1/3 cup light corn syrup
1/2 teaspoon almond extract

Directions
For the crust, combine flour and confectioners' sugar. Cut in butter until mixture resembles coarse crumbs. Press into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 10-15 minutes or until lightly browned. In a bowl, combine sugar, almonds and flour; stir in the remaining filling ingredients. Pour over crust. Bake at 350 degrees F for 25-30 minutes or until center is almost set. Cool on a wire rack. Cut into bars. Store into refrigerator.

Cooking : Apple Matzo Kugel

Ingredients
4 matzo sheets
3 eggs, beaten
1/2 teaspoon salt
1/2 cup sugar
1/4 cup vegetable oil
1 teaspoon ground cinnamon, or to taste
2 apples - peeled, cored and cubed
1/2 cup raisins

Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish. Break the matzo sheets into pieces, and soak in a bowl of water until soft. Drain in a colander, mashing to squeeze the water out.
In a separate bowl, mix together the eggs, salt, sugar, oil and cinnamon. Add the soaked matzo, and mix well. Fold in the apples and raisins. Spoon into the prepared baking dish, and spread evenly.
Bake for 45 minutes in the preheated oven, until nicely browned and apples are tender.