Chicken recipe from the Clark House

 1 tblsp olive oil

2 boneless chicken breasts pounded thin

Flour

1/4 tsp Basil

1/I tsp rosemary

1/8 tsp thyme

1/2 cup white wine

1/2 cup mushrooms

1/4 cup sun-dried tomatoes diced

Salt and pepper to taste

1/2 cup heavy cream

In a large pan enough to hold chicken in one layer, heat oil over medium heat until hot but not smoking. Dredge chicken in flour, add to oil and cook for 4-5 minutes turning once. Add remaining ingredients, except cream and cook until wine is reduced by half. Add cream and simmer until sauce thickens about 5 minutes longer. Serve with rice or noodles. 

Chinese Marble Cookies

 1 cup shortening

1 cup sugar

1 egg

2 cups flour

1/2 tsp salt

1/2 tsp cream of tartar

1 tsp vanilla extract

1 ounce unsweetened chocolate, melted

Preheat oven to 400 degrees. Beat shortening, sugar, egg until light and fluffy. Add flour, salt and cream of tartar, blending well. Stir in vanilla. Slowly Colgate but do not stir. 

Shape dough into walnut size balls and place on untreated cookie sheet. Flatten dough with bottom of glass coated with sugar. Bake for 8-10 minutes. 

Makes two dozen. 

Really Good Buttercream Frosting

There are so many variations, flavors and techniques but this one is always a winner.  You can use lemon extract, almond, add citrus zest, 1/2 cup of cocoa powder for chocolate.  This will frost at 3 layer cake, with some to spare depending on how thickly you frost. You can add food coloring too!

4 sticks softened butter......room temp, not melted

     (Note:  you can use 3 sticks and 1/2 cup solid shortening if  desired.  Shortening holds up better in the heat just FYI)

1 tablespoon vanilla extract

32 oz powdered sugar

dash of salt (only if you use unsalted butter)

1/4 to 1/2 cup heavy cream or whole milk

Beat butter until very creamy, scraping sides of bowl periodically.  Do this for at least 5-10 minutes.  Creamy butter is key.  Add vanilla and begin adding powdered sugar in 1-2 cup increments and creaming well.  Scrape sides of bowl each time you add ingredients. Add a little milk along.  Not too much at a time. 

 It can become too thin quickly.  Continue until you get desired spreadable consistency.  Then keep that mixer going for about 10 more minutes on medium speed to get that beautiful whipped, fluffy lusciousness.