Nadia's Fondant Icing

10 1/2 oz bag marshmallows
1 lb 4 oz sifted powder sugar
ivory food coloring
corn flour for dusting
1 TBS water

1. Place marshmallows and water and a little food coloring into a microwave-safe bowl.
Heat in short bursts on a medium heat in microwave, stirring each time until marshmallows are melted.

2. Stir in powdered sugar and mix to form a rough paste.

3. Grease your hands and work surface with Crisco. Knead until paste is smooth. Shape into a circle and wrap with cling wrap.

4. Dust a clean surface and rolling pin with corn flour and roll out dough large enough to cover the cake with some excess.

5. Lift the fondant onto the cake and smooth the top using a fondant smoother or hands, making sure you push out any bubbles. You can rub out creases with a little corn flour.  Trim off any excess icing from bottom.

Easy Caramel Sauce

1 c packed brown sugar
1/2 c butter
1/4 c milk
1 tsp vanilla extract

Bring butter, brown sugar, and milk to a gentle boil, and cook until thicken 1-2 minutes. Remove from heat and stir in vanilla.

Especially good on vanilla ice cream!

Cantaloupe Gazpacho

1 medium cantaloupe, peeled, seeded and chopped

1 small cucumber, peeled, seeded and chopped

2 tablespoons red onion, peeled and chopped
1/3 cup rice wine vinegar
1/4 cup olive oil
1 teaspoon kosher salt (more to taste)
White or black pepper to taste
Sriracha sauce or mint leaves

Place cantaloupe, cucumber, red onion and vinegar in blender and blend on high speed until almost pulverized. While the blender is running, add the olive oil. Season with salt and pepper.

Garnish with a swirl of Sriracha sauce to taste, or use mint for a less spicy version.

Yield: 6 servings

Adapted from July 2013 issue of Bon Apetite

Green Olive & ArtichokeTapenade

3 TBS capers, drained
1 TBS chopped fresh parsley
1 TBS fresh lemon juice
1 tsp Dijon mustard
1/2 tsp black pepper
10 large pitted green olives
2 garlic cloves, minced
1 (14-oz) can artichoke hearts, drained

Combine all ingredients in the bowl of a food processor. Pulse to desired smoothness.

Yield: 1 1/2 cups

Best served with a non-salty cracker such as Di Bruno Bros. Crostini Artisan Crackers

Crispy Thin Oatmeal Cookies

• 1 cup all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 14 tablespoons butter (1 3/4 sticks), softened but still slightly cool
• 1 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/2 cups old-fashioned rolled oats

Cream butter and sugars.

 Mix in egg and vanilla.
Mix in first 4 dry ingredients combined.
Add the oats.
Scoop out 1 TBS dough onto baking sheet lined w parchment or Silpat. Leave 2 inches between.
Bake at 350 for 15 min.

Makes 2 dozen cookies