Browned Butter Cookies

Cookies
1 cup butter (do not use margarine)
2 cups packed brown sugar
1/2 cup milk
2 eggs
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt

Caramel Frosting
1/2 cup butter or margarine
1 cup packed brown sugar
1/4 cup milk
2 cups powdered sugar

Heat oven to 400°F. In 2-quart heavy saucepan, melt 1 cup butter over medium heat. Continue to cook, stirring constantly, until butter is light brown. Cool at least 10 minutes.

In large bowl, mix browned butter, 2 cups brown sugar, 1/2 cup milk and the eggs with spoon. Stir in flour, baking soda and salt. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.

Bake cookies 9 to 11 minutes or until almost no indentation remains when touched in center. Cool 1 to 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

Meanwhile, in 2-quart saucepan, melt 1/2 cup butter over medium heat. Stir in 1 cup brown sugar. Heat to boiling, stirring constantly. Stir in 1/4 cup milk. Heat to boiling; remove from heat. Cool to lukewarm, about 30 minutes. Gradually stir in powdered sugar. Spread Caramel Frosting on cookies.

Angle Hair Patties

8 ounces uncooked capellini (angel hair) pasta
1 teaspoon olive or vegetable oil
4 medium carrots, cut into julienne strips (2 cups)
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1/4 teaspoon salt
1 package (10 ounces) frozen chopped spinach, thawed and squeezed to drain
2 eggs, slightly beaten
1/2 cup reduced-fat ricotta cheese
1/4 cup grated Parmesan cheese
1/4 teaspoon pepper

1 teaspoon olive or vegetable oil
2 cups spaghetti sauce, heated

Cook and drain pasta as directed on package.
While pasta is cooking, heat 1 teaspoon oil in 10-inch skillet over medium heat. Cook carrots, basil, salt and spinach in oil about 2 minutes, stirring occasionally, until carrots are crisp-tender. Remove vegetable mixture from skillet; keep warm.
Mix pasta, eggs, ricotta cheese, Parmesan cheese and pepper. Shape pasta mixture into 4 patties, each 1 inch thick. Heat 1 teaspoon oil in skillet over medium-high heat. Cook patties in oil 6 to 8 minutes, turning after 4 minutes, until golden brown.
Top patties with vegetable mixture and spaghetti sauce.

Sour Cherry Cheesecakes

Sour Cherry Cheesecakes in Puff Pastry
Serves: 18
Pastries Ingredients
1 sheet ready-to-bake puff pastry
8 oz. Mascarpone cheese
1 Tbsp. flour
1 egg
¼ tsp. cinnamon
2 Tbsp. granulated sugar
½ tsp. vanilla
½ cup Sour Cherry Jam ¼ cup walnuts, chopped
Directions
Preheat oven to 400˚F. Grease every other cup in a mini muffin tin.
Roll one sheet of puff pastry on a floured surface to measure 9 x 18". Cut into 18 3-inch squares.
Press one pastry piece into each greased muffin cup allowing edges to drape over the edge of the cup.
In a mixer fitted with a paddle attachment, mix the Mascarpone cheese, flour, egg, cinnamon, sugar and vanilla on medium speed until uniform. Fill each pastry ¾ full with cheese filling. Bake approximately 12 minutes or until the pastry is golden and the cheese filling is set.
Top each pastry with about 1 teaspoon Sour Cherry Jam and sprinkle with toasted chopped walnuts.
Serve warm.