Archive for April, 2014

Lemon Poppy Muffins



1/2 cup sweet butter (softened)

2/3 cup sugar

2 large eggs, separate yolks and whites

1 1/3 cups flour

1 tsp. baking powder

1/2 tsp. baking soda

2 tbsp. poppy seeds

2 lemons (zest)  grated

1/4 tsp. salt

1/2 cup buttermilk

2 tbsp. lemon juice

1 tsp. vanilla


Preheat oven to 350°F

1. Coat muffin tin with nonstick cooking spray or a little butter.

2. In a large bowl, cream the butter and sugar. Add  egg yolks, one at a time. Beat well.

3. In a separate bowl, stir dry ingredients, poppy seeds, and lemon zest.

4. With a mixer,  add the dry ingredients to the creamed mixture, alternating between the buttermilk, lemon juice, and then vanilla. Beat  until smooth.

5. In another bowl, beat the egg whites until soft peaks form. Fold them into the muffin batter until blended.

6. Spoon the batter into the prepared pan. ( about 3/4-full)

7. Bake at 350°F for 20-25 minutes. Insert a toothpick to see if it comes out clean.
* Cool before removing from muffin tins.



Baked Onion Rings and Mushrooms




2 large sweet onions (1/4 inch slices)

1 lb. mushrooms (your choice, stem removed)

1 cup plain bread crumbs

1 cup grated parmesan cheese

3 egg whites (beaten)

1 tsp. pepper

2 tbsp. horseradish (fresh and grated)

2 tbsp. olive oil


Preheat oven to 400 degrees.

1. Wash and remove stems from mushrooms. Put mushrooms in boiling water for one minute. Remove quickly and drain well. Pat dry mushrooms with a paper towel.  Remove onion skin and slice about a 1/4 inch thick.

2. In a bowl, add bread crumbs, grated cheese, pepper and horseradish. In a separate bowl put egg whites.

3. Dip onions and mushrooms in egg whites and then coat with bread crumb mixture.

4. Take 2 tbsp. of olive oil and coat a baking pan. Place onion rings and mushrooms on pan. (You may need two pans.)

5. Bake for about 20 minutes. Turn onion rings over after 10 minutes. Turn mushrooms over also. Depending on thickness of the onions, mushrooms may cook faster than the onion rings. You can also use two separate pans. (One for the onion rings and one for the mushrooms.)

Serve with your favorite dipping sauce. *Honey mustard dressing goes well with it.

Maryland Crab Cakes Over Pasta



1 lb. crab meat (chopped)

1/4 cup plain bread crumbs

1 tsp. fresh parsley (chopped)

1 egg (beaten)

2 tbsp. mayonnaise

1 tsp. ground mustard

salt and pepper (pinch of each)

olive oil


1. Mix crabmeat, bread crumbs, parsley and salt and pepper.

2. Mix egg, mayonnaise and mustard together. Add to crabmeat mixture.

3. Mix well and form small patties.

4. In a skillet, put 2 tbsp. of olive oil. Cook patties for about 4 minutes on each side. You can also bake in a 350 degree oven, for 15 minutes.

Serving over spaghetti is optional.


We’re flashing back with my favorite newsperson, Diane Sawyer, who anchors ABC’s World News Tonight.


It was opening night at the New Group Theatre where I joined husband and wife Megan Mullally (Will and Grace) and Nick Offerman (Parks and Recreation) for the premiere of their new play “Annapurna”. Go check them out.




8 eggs (2 eggs per omelette)

1 cup white cheddar cheese (shredded) 1/4 cup for each omelette)

1 lb. asparagus (ends trimmed)

1/4 cup bread crumbs

1/4 cup grated parmesan cheese

3 tbsp. olive oil plus 1 tbsp.

2 tbsp. butter (for each individual omelette)


1. In pot of boiling water, boil asparagus for 5 minutes. Drain well.

2. In a small bowl, mix bread crumbs, parmesan cheese and olive oil. Mix well.

3. In a baking pan, put a tbsp of olive. Coat the bottom of the pan.

4. Put asparagus in pan. Put bread crumb mixture on top.

Preheat oven to 350 degrees.

5. Bake asparagus in oven for about 10-12 minutes. (You want the crumbs to be a little crispy.) Remove and put to the side.


6. To make an individual omelette, beat two eggs in a bowl. Add 1/4 cup of white cheddar cheese.

7. In a hot skillet put 2 tbsp. of butter. When it is almost melted, pour in eggs. Put some asparagus on top. (see photo)



8. After about 4 minutes, fold eggs over. Cook on each side for at least 3 minutes each.

Serve hot.





1 (16.5 oz.) vanilla cake mix (Duncan Hines)

1 cup of water

1/3 cup vegetable oil

3 large eggs

1 can of vanilla icing

2 boxes Mallomars

chocolate candies for decorating (optional)


Preheat oven to 350 degrees.

1. In a large bowl, add cake mix, water, vegetable oil and eggs. Beat/Mix well.

2. Use 2 round (8 inch) pans and pour (evenly) batter into each pan.

3. Bake in oven for 25 minutes. Use a toothpick to test if cakes are dry in the middle.


4. Let cakes cool. With a knife, go around the edges a few times and take the cakes out of pan.


5. Ice one of the cakes with vanilla icing and put mallomars on top.


6. Put next layer of cake on top and ice all around. Then, put another layer of mallomars on top.


7. Decorate with chocolate candies if you like.

8. Let cake dry a little before slicing. Use a large knife when slicing and cut nice size pieces so it doesn’t crumble.


For some reason, family and friends love this flashback picture of me. Here I am at “Studio 54” with Dr. Ruth Westheimer, who was very popular at that time. It’s the first time I ever had to crouch down to take a photo.

Easter Egg Sugar Cookies



4 cups of flour

1 1/2 cups of butter

2 tsp. vanilla extract

1 egg

1 cup of sugar

1 tsp. baking powder

1 can of vanilla icing

food gel or food coloring

Preheat oven to 375 degrees.
1. Cream together butter and sugar. Add egg and vanilla extract. Mix until smooth.
2. Add fllour and baking powder. Mix well. Roll out dough on a floured board.
3. Using a Easter egg cookie cutter ( medium size), cut out dough.
4. Bake for about 15 minutes or until golden brown. Check after 12 minutes, as you don’t want the cookies to burn on the bottom.
5. Let cookies thoroughly cool.
6. In a bowl put 1/2 cup of vanilla icing. Put about 4 drops of food gel/coloring. (depends on how dark you want the green to be) I used yellow, red and green. (separate bowl of icing for each color)  For a pink color, 2-3 drops of red coloring. Mix well.
7. Put a “very thin” layer of icing on cookies. You can decorate the cookies any way you like.
8. Let icing dry a little before serving.
Makes about a 12-15 cookies. You can always double the recipe, if you want to make more. (depends on the size of your cookie cutter)

Pasta Shells With Brie and Asparagus



1 lb. box small pasta shells

1 cup brie cheese (shredded) room temperature

1/2 lb. asparagus ( cut into pieces)

sea salt and black pepper

olive oil

1/4 cup parmesan cheese (optional)


1. Trim tough edges of asparagus. Cut remaining part into small pieces.

2. In a large skillet put 1-2 tbsp. olive oil. Sauté asparagus until tender. (Set to the side.)

3. Boil pasta to desire taste. Drain well.

4. In a large bowl, add pasta, brie and asparagus. Sprinkle a pinch of sea salt and black pepper. Add parmesan cheese if you like.

5. Mix well and serve immediately.

Serves 3-4 people.