Roasted japanese sweet potatoes with scallion butter - Preheat oven to 450Â°F with rack in upper third. Prick potatoes all over with a fork and put on a foil-lined large baking sheet. Bake until very soft when squeezed, 45 minutes to 1 hour. While potatoes bake, stir together butter, miso, and scallion until combined. Slit hot potatoes lengthwise and, using oven mitts, push in sides to puff up potato. Serve with some scallion butter in center of each and with additional scallion butter on the side. Cooks' notes: Â Scallion butter can be made 4 days ahead and chilled, covered. Bring to warm room temperature and stir before using. Â Sweet potatoes can be roasted (but not cut) 4 hours ahead and kept at room temperature, covered with foil. Reheat potatoes on a baking sheet on middle rack of a 350Â°F oven until heated through, about 20 minutes.

Chocolate lovers' butterscotch chiffon tart - Make bittersweet chocolate dough:
Blend together the flour, cocoa powder, and salt in a bowl. Using the metal blade in a food processor, pulse the butter and the powdered sugar together until combined. Add the flour and cocoa mixture to the food processor bowl and pulse until the mixture resembles coarse meal. Add the egg and pulse until incorporated. Dump the dough onto a piece of plastic wrap or into a plastic bag and gently knead until the dough holds together. Flatten into a 6-inch disk, cover with plastic wrap (or close plastic bag), and refrigerate for 30 minutes (until just firm enough to roll). Roll out dough into a 1/8-inch-thick circle
between 2 lightly floured sheets of plastic wrap. Fit dough into ungreased
tart pan. Patch any holes or rips by pressing in scraps of extra dough with
your fingers. Trim excess dough so that there's 1/8 inch of dough above the
top edge of the tart pan (to account for shrinkage while baking). Chill for
1 hour before baking.

Put oven rack in middle position and preheat oven to 375Â°F. Lightly prick
shell all over with a fork. If using pie weights: Line shell with parchment
and fill with pie weights. Bake until pastry deepens in color (but does not
brown), about 12 minutes. Remove parchment and bake for another 2 to 3
minutes more. If not using pie weights: Bake until pastry deepens in color
(but does not brown), about 12 minutes. Check after the first 5 minutes; if
center of tart puffs up, gently push down with the back of a spoon. Cool
completely in the tart pan on a rack, about 20 minutes.

Make butterscotch filling:
Bring corn syrup, 3/4 cup sugar, and 2 tablespoons water to a boil in a 1 1/2- to 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Boil mixture, without stirring, swirling pan occasionally, until it melts into a deep golden caramel, 7 to 9 minutes. Remove saucepan from heat and add butter, vinegar, and a pinch of salt, swirling pan until butter is melted. Add 1/3 cup cream and vanilla and simmer, stirring, 1 minute (sauce will be golden brown).
Cool sauce to warm.

While sauce is cooling, sprinkle gelatin over remaining 2 tablespoons
water in a small saucepan and let stand 1 minute to soften, then heat over
low heat until dissolved. Stir into butterscotch sauce and cool to room
temperature.

Beat egg whites with a pinch of salt in a large bowl with an electric
mixer until they hold soft peaks, then add remaining tablespoon sugar and
continue to beat until whites just hold stiff glossy peaks. Fold in
butterscotch sauce gently but thoroughly. Beat remaining cream with cleaned
beaters until it just holds stiff peaks, then fold into butterscotch mixture
gently but thoroughly. Gently pour chiffon into cooled pastry shell, letting
it mound, and chill, uncovered, until set, at least 2 hours.

Make pecan topping:
Cook pecans in butter with salt in a small heavy skillet over moderate heat, stirring frequently, until golden, about 5 minutes. Remove from heat and cool nuts completely.

Let tart stand at room temperature, about 30 minutes. Just before serving,
sprinkle cooled nuts over top of tart.

Cooks' Note:
The egg whites in the chiffon filling are not cooked, which may
be of concern if salmonella is a problem in your area.

Reuben sandwich -

Spread 1 tablespoon of the dressing on one piece of bread and top with 1/2 the cheese, 1/2 the sauerkraut, and all the meat. Spread another tablespoon of the dressing over the meat and top with the remaining sauerkraut and cheese. Spread the remaining tablespoon of dressing on the remaining piece of bread and place on top of the cheese, dressing side down. Press firmly to close the sandwich, then evenly spread the butter on the outside of the sandwich. Heat a heavy-bottomed frying pan over medium heat, place the sandwich in the pan, and press down on the sandwich with a spatula. (Alternatively, you can cook the sandwich in a sandwich press.) Cook until bread is crisp and golden brown, about 4 minutes. Flip and cook until second side is golden brown, cheese is melted, and sandwich is warmed throughout, about 4 minutes more.

Mango smoothie -
Instructions
Warm mangos, banana, and peach in a pot with some water.
Blend in blender. (Chill if you prefer)
Pour over raspberries.

Vanilla malt frosting -

Combine butter and sugar in the bowl of a stand mixer fitter with a paddle attachment, and beat on low speed until sugar is incorporated. Increase speed to medium high and beat until mixture is light and whipped, about 3 minutes. Stop the mixer and scrape down the sides of the bowl and the paddle. Add remaining ingredients and return to low speed until ingredients are incorporated. Increase speed to medium high and continue whipping until frosting is evenly combined and light, about 3 minutes. Use to frost cakes, cupcakes, or cookies.

Coconut ice cream -
Instructions
1. Combine the milk and cream of coconut in the container of a food processor or blender, and mix thoroughly. Stir in cream and flaked coconut.
2. Pour into the container of an ice cream maker, and freeze according to the manufacturer’s instructions.

Pumpkin bread -
Instructions
Mix all in one large bowl. Pour into two loaf pans.

Bake at 350 for one hour. Don’t overbake.

Chicken fingers on a stick -
Instructions
Step 1
Cut each chicken breast lengthwise into 1/2-inch-wide strips and sprinkle with salt and pepper. Fold the chicken strips slightly and weave them onto the skewers.

Step 2
Prepare a charcoal fire or set a gas grill to medium-high, close the lid, and heat until hot—about 10 to 15 minutes.

Step 3
In a small bowl, stir together the oil and the barbecue sauce. Spread the bread crumbs on a sheet of waxed paper. Lightly brush the sauce mixture over the chicken strips and then roll them in the bread crumbs.

Step 4
Grill the chicken fingers uncovered until they’re no longer pink inside, about 2 to 4 minutes per side on a gas grill.

Step 5
Serve with the dipping sauce of your choice. Serves 6 to 8.

• • • • • • • •

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