This is an amazing chocolate cake! Our friend Chris made it for us last weekend. Yum!

1/2 cup rolled oats
1 cup boiling water
1/2 cup butter
4 tbsp cocoa
1 tsp baking powder
1 1/2 cups brown sugar
1 tsp soda
1 cup flour
2 eggs
1 tsp vanilla

Preheat oven to 350F
In large mixing bowl, blend rolled oats, boiling water, butter and cocoa. Mix well.
Combine remainder of ingredients, mix until smooth.
Pour into pan (~8 1/2 x 8 1/2 x 2″) and bake for 35 minutes.

Tips
Icings that go well: Chocolate, Vanilla, mocha and other coffee flavours.

1 qt. fresh berries, or plums with pricked skins
1 cup sugar
3/4 tsp. whole allspice
12 whole cloves
2 cup brandy or gin

Combine all ingredients in large glass jar with tight cover. Shake until sugar dissolves. Invert jar for 4 days; then let age 2 months or more in cool, dark place. Strain before serving.

1 cup shortening
2 cup sugar
2 cup wild plum pulp
3 tsp. soda
3 cup flour
1 tsp. allspice
1/2 tsp. salt
1 tsp. cinnamon
1 cup nuts, chopped
1 cup raisins

Cream shortening and sugar. Mix soda and plum pulp together. Add to shortening mixture. Combine flour, salt and spices. Add to batter, mixing well. Stir in nuts and raisins. Bake in greased bundt pan at 350 degrees for 1 hour or until done.

1 lb. chicken, breast, diced
3 tbsp butter
1 cup red onion, chopped
1/2 cup celery, chopped
1/2 cup red pepper, diced
2 garlic, cloves, minced
1 tsp cayenne pepper
1/4 tsp saffron
8 oz chorizo sausage, about 2 sausages, diced into 1/2 – inch pieces
1 cup long-grain rice
1 x 14 oz can diced tomato
3 cup chicken stock
8 mussel
1/2 cup green onion

Preparation time is 20 minutes.
In a wok or cast iron pan, brown chicken. Add butter, red onion, celery, and red pepper to pan.
Add garlic, cayenne, and saffron.
Add cooked rice, tomatoes, green onions and stock.
Add mussels and chorizo.
Allow jambalaya to reduce and serve.

3 tablespoons olive oil
1 1/2 pounds skinless boneless chicken breast, cut into strips, and patted dry
1 1/2 cups sliced onions
1 1/2 cups coarsely chopped (about 1-inch pieces) green bell pepper
1 1/2 cups thickly sliced carrots
1 1/2 cups thickly sliced celery
3 cloves garlic, peeled and left whole
Salt and freshly ground pepper to taste
2 teaspoons ground cumin
1/2 teaspoon ground coriander
3 bay leaves
2 cups cubed (about 1-inch pieces) firm, ripe plum or other tomatoes
2 cups cauliflower florets
6 cups water
1 chicken bouillon cube
1 lemon, cut into slices, or to taste
2 cups couscous
1/8 to 1/4 teaspoon Harissa paste

In a casserole set over moderately high heat, warm 1 tablespoon of the oil until hot.
Add the chicken and cook, stirring, until no longer pink.
With a slotted spoon transfer to a plate.
Add the remaining oil to the casserole, the onions, pepper, carrots, celery, garlic, salt, pepper, cumin, coriander, and bay leaves, and cook the mixture over moderate heat, covered, stirring occasionally, for 5 minutes.
Add the tomatoes and cauliflower and cook, stirring, 3 minutes more.
Add the water, bouillon cube, and lemon slices, bring to a boil, and simmer, covered, 5 minutes, or until vegetables are just tender.
Return the chicken to the casserole, add the couscous, and cook over moderate heat, stirring, for 2 minutes.
Add the Harissa paste and salt to taste, stir to combine and let stand, covered, off the heat 5 minutes.
Remove and discard bay leaves before serving.

3 cups plain nonfat yogurt, drained well with cheesecloth or a strainer
1 cucumber, peeled, seeded, and grated
1/2 cup minced fresh mint leaves
1 hot green chili, seeded and minced, if desired
Salt, to taste

In a bowl combine all the ingredients.

Pinch ground saffron
1 teaspoon ground ginger
1 teaspoon fresh ground black pepper
1/2 teaspoon ground cumin
1 teaspoon sweet paprika
1 tablespoon minced garlic
1 tablespoon salt
3 tablespoons olive oil
3 pounds lamb shoulder, trimmed and cut into 2-inch pieces
1 cup grated yellow onions, rinsed and squeezed dry
Freshly ground black pepper
3 cups dark veal or chicken stock
2/3 cup finely chopped fresh parsley, plus extra for garnish
1/3 cup finely chopped fresh cilantro
1 pound crack green olives, drained and pitted
3 to 5 tablespoons fresh lemon juice
Couscous

In the cup of a small food processor, combine the saffron, ginger, pepper, cumin, paprika, garlic, salt and 2 tablespoons of the oil. Process until smooth.
In a large mixing bowl, toss the shoulder with the above mixture. Mix well.
Heat the remaining tablespoon of oil in large cast iron or heavy bottom pot over medium heat. Add the lamb and sear for 2 to 3 minutes.
Stir in the onions. Season with pepper. Cook for 2 minutes.
Stir in the stock. Add the herbs and bring to a boil.
Reduce the heat to low and simmer, uncovered until the meat is very tender, about 2 hours.
Using a slotted spoon, remove the meat from the pan and set aside. Remove any scum that has risen to the surface of the liquid.
Add the olives to the cooking liquid, increase the heat to high and boil for about 10 minutes or until the mixture is like a thick gravy.
Stir in the lemon juice and preseason if necessary.
About 30 minutes before serving, preheat the oven to 450 degrees F. Place the meat in a shallow ovenproof serving dish and cook until the meat is lightly crisped, about 15 to 20 minutes.
Serve the lamb with the couscous. Garnish with parsley.