2 oz vodka
3 Tbs fresh pumpkin puree
1 Tbs simple syrup ( cooked syrup from sugar and water )
dash nutmeg
dash vanilla or vanilla paste
grated nutmeg of garnish

Add all ingredients to cocktail shaker

Shake vigorously

Strain into a chilled martini glass

Garnish with grated nutmeg

Yield: 1 drink

1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1 1/4 teaspoon salt
1/4 teaspoon baking soda
1/8 teaspoon nutmeg
3/4 cup sugar
1 teaspoon vanilla
2 large eggs
1 cup coconut flakes

Preheat oven to 300.

In a medium bowl, combine flour, baking powder, salt, baking soda, and nutmeg until well mixed.

In a separate medium bowl, combine sugar, vanilla, and eggs.

Beat until smooth and creamy.

Add coconut flakes, and stir until evenly distributed.

Add the dry ingredients to the egg mixture, mixing well.

Heavily flour a board, and turn out biscotti dough, kneading 7-8 times.

Using a rolling pin, roll dough out to a 15x3 rectangle; patting down to 1 inch high.

Set dough onto cookie sheet [protect with parchment paper].

Bake 40 minutes.

Set aside for 5 minutes to cool slightly.

Slice biscotti into 1/2 inch logs.

Place on one side and bake an additional 20 minutes, turning each log over half way through.

Cool completely.

For presentation, dip into vanilla glaze, then into extra coconut flakes.

For Almond Joy Biscotti-
Add 2 Tblsp. finely ground almonds with the coconut.

Dip cooled biscotti into melted chocolate with a touch of almond extract or amaretto, then into coconut .

3/4 cup salad oil
1/3 cup sliced dill pickles
3/4 cup dill liquid 1 clove minced garlic
3 pounds top round beef or London broil or any favorite steak for grilling

Pickle juice is a great meat tenderizer !

Combine all of the above in plastic bag; add meat and turn to coat.

Set bag on plate in refrigerator and marinate overnight, turning meat once or twice.

Remove meat to grill reserving marinade.

Grill steak 6 inches above hot coals about 15 minutes for medium; brush with marinade when turning over.

Cut meat diagonally across grain in very thin slices.

Yield: 4 servings

1 good quality steak for pan frying to serve 2
1 medium eggplant
1 small onion chopped
2 cloves garlic
1/4 cup home made or bottled basil pesto sauce
1 Tbs fresh chopped cilantro
1/4 cup extra virgin olive oil
red wine ( Merlot ) to deglaze pan

Using leftovers, I came up with this very delicious company recipe

Peel eggplant, slice thin but not paper thin and then cube slices.

Heat olive oil in large skillet medium heat

Add eggplant and cook and stir till egg plant browns and starts to get soft

Add onion and cook to soften onion

Add pesto sauce and stir well

Add garlic and cook a minute or two

Then push mixture aside and add seasoned to taste, steak.

Cook steak over medium high heat to brown

If veggies start to stick, add a few splashes of red wine and scrape ands stir bottom of pan

Turn steak over to finish cooking ( we like med rare )

Serve steak with eggplant pesto on the side