“If your skillet is not heatproof, precook the apples and stir in the cider mixture as instructed, then transfer the apples to a 13- by 9-inch baking dish. Roll out the dough to a 13- by 9-inch rectangle and bake it as instructed. If you do not have apple cider, reduced apple juice may be used as a substitute—simmer 1 cup apple juice in a small saucepan over medium heat until reduced to 1/2 cup (about 10 minutes). Serve the pie warm or at room temperature with vanilla ice cream or whipped cream. Use a combination of sweet, crisp apples such as Golden Delicious and firm, tart apples such as Cortland or Empire.”
( http://www.cooksillustrated.com/recipes/detail.asp?docid=16881&Extcode=L9MV1AB00 )

ltra-chewy, rich chocolate cookies with no added fat? And no gluten? Impossible! But it’s true: these flourless chocolate cookies get their texture from egg whites, and their flavor from cocoa powder (which represents the only fat in the recipe). Plus they’re easy to make: Just stir together a few simple ingredients, scoop onto a pan, and bake for 8 minutes. You won’t believe the delicious result.

I made this for Bobby and Bev’s picnic, 24 May 2009

“Any leftover bread will work in this recipe, but if you want to take it right over the top, you have to follow my instructions to the very end. It’s the rich chocolate chips, and warm caramel with vanilla bean ice cream on the side that will make you say, “Now that’s what I’m talking about.”"

Made and enjoyed on 10 January 2009