5 minute chocolate mug cake for one
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips
A small splash of vanilla extract
1 large coffee mug (MicroSafe)

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well..
Add the chocolate chips (if using) and vanilla extract, and mix again. Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don’t be alarmed! Allow to cool a little, and tip out onto a plate if desired. Serves one or two.

Cookie envelope

Cut an 8- by 8-inch square of tissue paper. Fold all four corners around the cookie. Seal with a sticker. You can monogram your stickers using initials or phrases.

Oatmeal cranberry white chocolate chunk cookies
2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 6-ounce package Craisins
2/3 cup white chocolate chunks or chips
Preheat oven to 375 degrees. Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in sweetened dried cranberries and white chocolate chunks. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown.

Fudgy pecan bites
1 (18 ounce) package chocolate fudge cake mix
3/4 cup firmly packed brown sugar
3/4 cup butter or margarine, melted
2 eggs
2 cups chopped, toasted pecans
Spray a 9×13 inch baking pan with vegetable spray. In a large mixing bowl, combine cake mix and brown sugar; blend. Add butter and eggs and beat with an electric mixer at medium speed for 3 to 4 minutes. Stir in nuts and mix completely. Spread batter evenly into pan (batter will be stiff). Bake at 350 degrees for 35 to 40 minutes or until bites test done. Cool completely in pan and cut into bite-sized pieces. Store in air-tight container.
Snowflake puff pastry
Cut thawed frozen puff pastry sheets with a snowflake or star cookie cutter. Bake in a 400 degree oven for about 10 minutes or until golden. Lightly dip tops of pastries into melted white chocolate and sprinkle with coarse sugar, or edible glitter.

Flavored butters

Soften the butter. Let it sit at room temperature (20 to 30 minutes to allow easier blending of ingredients. If you don’t have time to soften the butter, use a food processor.
Stir in the flavor. Roll the butter in plastic wrap, parchment or waxed paper and refrigerate for up to 2 weeks. For longer storage, freeze in resealable plastic bag for up to 6 months.

Flavors to add:
Fresh strawberries and mint
Chopped olives, garlic and rosemary
Minced ginger and soy sauce
Stone-ground mustard and fresh snipped dill
Peach preserves and chopped habanero pepper
Grated lemon, lime and orange peel
Fresh blueberries and maple syrup
Pureed garlic and 1 tablespoon freshly chopped rosemary
Add a squeeze of lemon juice to butter made with two tablespoons fresh thyme
Mix 1 teaspoon vanilla extract into butter and beat. Add 1 tablespoon honey and mix
Add two tablespoons prepared cranberry sauce to softened butter
Add two tablespoons of your favorite jelly or jam

Sparkling holiday shortbread

½ cup butter, softened
1/3 cup powdered sugar
½ teaspoon vanilla
1 cup all-purpose flour
Edible gold or silver dust or decorator sugar

Heat oven to 325 degrees. Combine butter, powdered sugar and vanilla in small bowl. Beat at medium speed, scraping bowl often, until well mixed. Reduce speed to low; add flour. Beat until well mixed.

Press dough evenly into ungreased 9-inch round cake pan. Prick all over with fork. Bake for 20 to 25 minutes or until edges begin to brown. Cool 5 minutes. Remove from pan; cut into wedges. Brush with edible gold or silver dust, if desired. Makes 18 wedges.

Eggnog muffins with spiced butter

Spiced butter:
½ cup butter, softened
1 tablespoon powdered sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Muffins:
1 cup eggnog
1 /4 cup butter, melted
1 egg, slightly beaten
1 teaspoon bourbon vanilla
2 cups all-purpose flour
¼ cup sugar
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon ground nutmeg

Heat oven to 375 degrees. Combine all butter ingredients in small bowl. Beat at low speed, scraping bowl often, until creamy. Set aside.

To make muffins: Combine eggnog, 1/4 cup melted butter, egg and vanilla in large bowl. Add all remaining muffin ingredients; stir just until moistened.

Spoon batter into 12 greased or paper-lined (2 1/2-inch) muffin cups. Bake for 20 to 25 minutes or until light brown. Cool slightly; remove from pan. Serve with spiced butter.

Honey, walnut and dried-fruit topping

½ cup walnut halves, toasted and cooled
¼ cup dried cranberries
¼ cup dried apricots, cut into ½-inch pieces
½ cup good-quality honey

Stir together nuts and fruit; transfer to a 6-ounce jar. Top with honey. Topping can be refrigerated in jar up to one month. To serve, bring to room temperature. Serve with yogurt or oatmeal.

White chocolate macaroons
1 roll (16.5 ounces) Pillsbury refrigerated sugar cookies
2 ¼ cups coconut
1 ½ cups white chocolate chunks or white vanilla baking chips
2 teaspoons vanilla
½ teaspoon coconut extract
Heat oven to 350 degrees. Lightly grease cookie sheets or spray with cooking spray. In large bowl, break up cookie dough. Stir or knead in all remaining ingredients until well blended. On cookie sheets, drop dough by tablespoons 2 inches apart.
Bake 10 to 12 minutes or until edges are golden brown. (Surface of cookies will look underbaked.) Cool 2 minutes; remove from cookie sheets to cooling racks. Makes 40 cookies.

Big batch Cajun rub
1/3 cup mustard powder
1/3 cup ground cumin
1/4 cup celery seeds
3 tablespoons ground black pepper
2 tablespoons kosher salt
2 tablespoons brown sugar
1/2 to 1 teaspoon cayenne pepper

Combine the ingredients and store in an airtight container at room temperature for up to 2 months. Instructions to include with your gift: Up to 2 hours before cooking, coat 2 pounds of chicken, beef, pork, or seafood with 1 tablespoon of olive oil and sprinkle with 2 to 4 tablespoons of the rub. Cook as desired.

Key West ketchup

1 ½ cups ketchup
1 cup apricot preserves
2/3 cup honey
2 tablespoons soy sauce
¼ teaspoon mild curry powder or ground ginger

In a food processor or blender, combine the ketchup, preserves, honey, soy sauce, and curry powder or ginger. Pulse the mixture several times to mix. Scrape down the sides of the bowl and process until the mixture is well blended, about 30 seconds. Pour into jars or squeeze bottles.

Herb’n Renewal’s cheese spread
In a large bowl, cream 2 8-ounce packages of softened cream cheese with 2 sticks softened butter. Add 1 heaping tablespoon of Cheese’n Season and blend well. Shape into a Christmas tree. Refrigerate to thicken. Store in refrigerator for up to 1 week or in freezer for up to 3 months.

Dianna’s salad dressing
1 cup canola oil
1/2 cup sugar
1/3 cup vinegar
Salt and pepper

Combine ingredients in a shaker or jar. Blend well. Drizzle over salad greens, pecans and mandarin oranges.

Ale-8-One pound cake

2 sticks butter
½ cup vegetable shortening
3 cups sugar
5 eggs
1 teaspoon lemon extract or bourbon vanilla
3 cups all-purpose flour
7 ounces Ale-8-One

Cream the butter, shortening and sugar in a bowl. Add the eggs, one at a time, beating well after each addition. Add the lemon extract or vanilla. Add the flour and Ale-8-One, alternately, beating after each addition. Pour the batter into a greased and floured tube pan. Bake at 300 degrees for 1 ½ hours or until cake tests done. Let cool in pan 10 minutes before turning out onto a cake plate.

Kentucky beer cheese

11/4 pounds extra sharp Cheddar cheese
2 cloves garlic
7-ounce bottle stale beer
1/8 teaspoon salt
Tabasco sauce to taste

Grate the cheese and garlic in the bowl of a food processor. Add the remaining ingredients, mixing until thoroughly blended. Spoon into a container and refrigerate. Let stand at room temperature for 30 minutes before serving. Serve with saltine crackers, celery sticks and radishes.

Often when a restaurant closes for vacation, rumors fly about the business.
When you see the sign on the door at Istanbul Palace, rest assured it will reopen. It will close Nov. 13 and reopen Nov. 20. The restaurant, at 393 Waller Avenue, offers lunch buffets and live Turkish music on Friday night. Call (859) 231-1792.
Also closing temporarily is Thai Orchid Café. It will be closed Thursday through Dec. 2.
Owners Toa and Mike Green will be ­volunteering with the Jimmy and ­Rosalynn Carter Work Project with Habitat for Humanity in Chiang Mai, Thailand. The Greens and a group of 13 other volunteers from ­Lexington will help build 82 homes. Thai Orchid is at 1030 South Broadway. Call (859) 288-2170.
Farmers market report
The Lexington Farmers Market ­continues to operate outdoors on ­Saturday in Cheapside Park and on Short Street behind the Lexington History Museum. Weekday markets are Tuesdays and Thursdays at South ­Broadway and West Maxwell Street. Seasonal items include winter squashes, spinach, potatoes, sweet potatoes, ­cooking greens, fresh herbs, artisan cheeses, beef, chicken, and turkey.

Sonny’s baby benefit is back
Sonny’s Real Pit ­Bar-B-Q is relaunching its Baby Backs for Babies to benefit the March of Dimes ­during ­Prematurity Awareness Month. A portion of the ­proceeds from every baby back ribs plate sold through Nov. 29 will go toward research and programs that help give all babies the chance to be born healthy. Sonny’s is at 109 North Plaza Drive, Nicholasville. Call (859) 887-0021 or go to www.sonnysbbq.com.

They wrote the book on bourbon drinks
Joy Perrine and Susan Reigler have experimented with Kentucky bourbons to create a variety of cocktails. They compiled their recipes in The Kentucky Bourbon Cocktail Book (University Press of Kentucky, $14.95). Their collection features unique concoctions for casual dinners or upscale holiday events.
The sweet potato pie — a dessert and drink — is created by serving bourbon ­within a hollowed-out pecan-coated sweet potato. The magic mountain combines sourwood honey with mint, strawberries and bourbon.
Perrine has been the bar manager at Equus Restaurant and Jack’s Lounge in Louisville since 1985. Reigler writes about bourbon for publications including Malt Advocate and Wine Enthusiast, and is the author of The Complete Guide to Kentucky State Parks.
Perrine will join master distiller Chris Morris of Woodford Reserve at the Jack’s Lounge distiller’s dinner series Nov. 17. Perrine will pair Woodford Reserve cocktails from the book with three courses created by chef Dean Corbett. Dinner begins at 6:30 p.m. Cost is $60. Call (502) 897-9721. Equus/Jack’s Lounge is at 122 Sears ­Avenue in Louisville, Go to www.equusrestaurant.com.

Kentucky’s wine history documented
The Kentucky Grape and Wine Council and Kentucky Department of Agriculture will present a 30-minute documentary on the history and resurgence of the state’s wine industry at 10:30 p.m. Thursday.
Vintage Kentucky: The Vine to Wine Experience tells the story of Kentucky’s wine industry, from its status as a national leader in the 1800s to its demise as a result of Prohibition to its current re-emergence. The film will air statewide on KET. For a schedule of air dates, go to www.ket.org.

One sweet ride
Bluegrass Catering has added a limousine service to its lineup. Guests are treated to chocolate-dipped strawberries, caramel brownies, beverages and other gourmet goodies on their way to a party.

Call Jill or Judy Bakehorn at 231-7676 or go to www.bluegrasscatering.com.

Steakhouse catalogs its offerings
Morton’s Restaurant Group has launched its Morton’s The Steakhouse at Home catalog and Web site. The company has partnered with Chicago steakhouse purveyor Allen Brothers to offer Morton’s steaks and seafood at www.mortons.allenbrothers.com.
Steak lovers and beef connoisseurs may enjoy, at home, a selection of New York strip steaks, 24-ounce porterhouses, thick-cut rib-eyes, Morton’s filets, domestic lamb chops, cold water West Australian lobster tails and shrimp.
Also available are Morton’s The Cookbook, Morton’s Steak Bible, the iconic Morton’s pewter pig lamp, custom-crafted Morton’s steak knives, and Morton’s grilling and Cajun seasonings. To request a catalog, call 1-800-260-0111 or go to the Web site.

Ritz has a new flavor
If you’re looking for something new to serve this holiday season, try Ritz brown sugar-cinnamon crackers. A 16-ounce box is $3.79. Here’s a recipe for a spread to go with them.

Raspberry-apple danish spread
8 ounces Neufchâtel cheese or 1⁄3 less-fat cream cheese, softened
1 apple, chopped
2 tablespoons seedless raspberry jam
1⁄3 cup granola
Spread Neufchâtel onto bottom of 9-inch pie plate or 1-quart casserole. Combine apple and jam; spread over cheese. Top with ­granola. Bake at 350 degrees for 20 minutes or until heated through. Makes 11/2 cups.

Oven-roasted ribs with peanut-chipotle sauce & peanut-green onion relish

Mesa BBQ sauce
2 tablespoons canola oil
1 large Spanish onion, coarsely chopped
5 cloves garlic, coarsely chopped
3 cups canned plum tomatoes and juices, pureed
1 cup water
1/4 cup ketchup
1/4 cup red wine vinegar
¼ cup Worcestershire sauce
3 tablespoons Dijon mustard
3 tablespoons dark brown sugar
2 tablespoon honey
1/4 cup molasses
3 tablespoons ancho chile powder
3 tablespoons pasilla chile powder
2-4 canned chipotle chiles in adobo, pureed (depending on how spicy you like it)
Salt and freshly ground pepper

Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3-4 minutes. Add the garlic and cook for 1 minute. Add the tomatoes and water,bring to a boil and simmer for 10 minutes. Add the remaining ingredients and simmer for an additional 30-40 minutes until thickened, stirring occasionally.
Transfer the mixture to a food processor and puree until smooth, season with salt and pepper to taste. Pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.

Peanut chipotle sauce
2 cups Mesa BBQ sauce or your favorite store bought brand
1/2 cup smooth peanut butter
1/4 cup soy sauce
2 tablespoons rice wine vinegar
2 teaspoons pureed canned chipotle
1 1/2 tablespoons honey

Whisk together barbecue sauce, peanut butter, soy sauce, vinegar, chipotle and the honey until combined. May be stored in the refrigerator for up to 4 days.

Peanut-green onion relish
1 cup roasted peanuts, coarsely chopped
1/4 cup finely sliced green onion
2 teaspoons light brown sugar
1 teaspoon granulated sugar
1/4 teaspoon ground cinnamon
¼ teaspoon ground ginger
1/8 teaspoon ground allspice

Combine all ingredients in a bowl, just before serving.

Ribs
4 tablespoons canola oil
2 racks of pork ribs (12 ribs each)
Salt
¼ cup Bobby Flay’s dry rub for steak & ribs
1 cup soy sauce
4 tablespoons coarsely chopped ginger
2 1/2 cups peanut chipotle sauce

Preheat oven to 500 degrees.
Heat the oil in a large roasting pan over two burners until shimmering. Season racks on both sides with salt and rub on top side with the rub. Place in the pan, rub-side down and cook until golden brown and a crust has formed, 3 to 5 minutes. Turn the ribs over and cook until golden brown, 3 to 4 minutes longer. Remove the racks to a cutting board or baking sheet.
In a saucepan over medium-high heat, combine the soy sauce, 4 cups of water and the ginger and bring to a boil. Pour the mixture into the bottom of the roasting pan and place the ribs on a rack in the pan. Brush with the peanut-chipotle sauce.
Place in the oven and bake for 1 1/4 - 1 1/2 hours, basting every 15 minutes. Remove from the oven and cut into single ribs, place on a platter and sprinkle with the peanut-green onion relish.

Lobster poached in mango-chile butter with corn-coconut milk sauce & crispy tortilla salad
Serves: 4
Mango-chile butter
1 ripe mango, peeled, pitted diced
½ cup mango nectar or orange juice
½ habanero chile
2 tablespoons honey
2 sticks unsalted butter, at room temperature
Salt and freshly butter

Combine the mango, mango nectar, chile and honey in a small sauté pan and cook over high heat until the mango is very soft, about 15 minutes. Remove from the heat and let cool to room temperature.
Transfer the mixture to a food processor with the butter and process until smooth, season with salt and pepper. Cover and chill for at least 30 minutes and up to 1 day.

Corn-coconut sauce
2 tablespoons olive oil
1 small Spanish onion, chopped
2 cloves garlic, chopped
1 ½ cups fresh corn kernels
¾ cup dry white wine
1 cup coconut milk

Heat the oil in a medium saucepan over high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and corn and ½ cup of water and cook until the corn is softened, and the water has evaporated, about 5 minutes. Add the coconut milk and cook for 5 minutes and season with salt and pepper. Remove from the heat and let cool for a few minutes.
Transfer the mixture to a blender and blend until smooth. If the mixture is too thick, thin with a little water. Strain through a strainer into a bowl, return to the saucepan and bring to a simmer over low heat.

Crispy tortilla salad
2 cups canola oil
2 blue corn tortillas, halved and cut into very thin 1-inch strips
Salt
¼ cup fresh lemon juice
3 tablespoons fresh orange juice
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 heaping tablespoon honey
½ cup canola oil
2 cups micro greens
Freshly ground pepper

Heat the oil in a medium high-sided sauté pan over medium heat until it begins to shimmer. Add the tortillas and cook until just crisp, about 45 seconds. Remove with a slotted spoon to a plate lined with paper towels to drain, season with salt.
Combine the lemon juice, orange juice, honey, salt and pepper in bowl and whisk until combined. Slowly whisk in the oil until emulsified.
Combine the micro greens in a bowl and toss with some of the dressing, season with salt and pepper. Gently fold in the tortilla chips.

Poached lobster
Mango-chile butter
3 lobster tails (12 ounces each), parboiled, meat removed and cut into 1-inch pieces
Salt and freshly ground black pepper
Chopped fresh cilantro
Cilantro leaves, for garnish

Melt 1 stick of the butter in a large sauté pan over medium heat, add the lobster pieces and cook until heated through, about 5 minutes. Season with salt and pepper and stir in the chopped cilantro.
Pour some of the coconut-corn sauce into large shallow bowls, using a slotted spoon, add some of the lobster to each bowl and top with some of the tortilla salad. Garnish with cilantro leaves.

Caramel apple shortcake
Serves: 6
Caramelized apples
4 tablespoons unsalted butter
½ vanilla bean, split or 1 teaspoon pure vanilla extract
4 Granny Smith apples, peeled, cored and cut into eighths
½ cup granulated sugar
½ cup apple juice

Melt butter over medium-high heat in a large sauté pan. Add the vanilla bean and apple slices and cook until the apples begin to brown. Stir in the sugar and apple juice and continue to cook until the apples caramelize and begin to soften, stirring frequently. If the mixture begins to look dry, add a little more apple juice.

Shortcake
1 ½ cups all-purpose flour
5 tablespoons granulated sugar
1 tablespoon plus ¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¾ stick unsalted butter, cut into small cubes and chilled
1 cup buttermilk
3 tablespoons milk or heavy cream

Preheat 375 degrees. Line a baking sheet with parchment paper.
Whisk together the flour, 3 tablespoons of the sugar, baking powder, baking soda and salt and a large bowl.
Cut the butter into the mixture with your fingertips until it turns a light yellow and the butter is still visible but in much smaller pieces. Gently stir in ½ cup of the buttermilk, keep stirring in more buttermilk until a soft dough is formed. All of the buttermilk may not be used.
Pat dough out on a floured surface to 1 ½- inch thickness. Cut out 2-inch rounds with a metal cutter or the top of a glass; dip cutter or glass into flour before cutting each time.
Place biscuits on the prepared baking sheet and brush the tops of each biscuit with the milk or cream and sprinkle with the remaining 2 tablespoons of sugar.
Bake the biscuits on the line baking sheet until golden brown, 12-15 minutes. Remove to a baking rack and let cool.
Split the shortcakes in half and place the bottoms on the plate. Spoon several heaping tablespoons of the caramelized apples on the shortcake bottoms then top with a dollop of the whipped cream and another drizzle some of the caramel sauce from the apples over the whipped cream. Replace the top.

Sour whipped cream
¾ cup very cold heavy cream
2 tablespoons light brown sugar
¾ cup sour cream
¼ teaspoon pure vanilla extract

Whip heavy cream and brown sugar until slightly thickened. Add the sour cream and vanilla extract and continue to whip until soft peaks form.

Cast a line, take a shot
Elk Creek Vineyards in Owenton is having a Pink Ribbon Cast & Blast on Oct. 10. Bass Pro Shops will offer fly fishing instruction, and experts from the National Sporting Clays Association will provide lessons on clay shooting.
For those already proficient in the clay shooting, there will be a sporting clay tournament. Also planned are a wine tasting and a concert by Velvet Soul. Smokey Bones Bar & Grill will provide appetizers.
Prices are $35 for lunch; $85 for sporting instruction, wine tasting and concert; $15 for the concert; and $130 for tournament participation. Proceeds go to I Have Wings Breast Cancer Foundation . Elk Creek is at 150 Ky. 330 in Owenton. Go to www.elkcreekvineyards.com or www.ihavewings.org.
Ramsey’s extends game-day hours
Ramsey’s Diner, 496 East High Street, will open early and stay open late on Saturday to accommodate football fans when the University of Kentucky hosts Alabama for a game at 12:20 p.m. Breakfast will be served beginning at 9 a.m., and the kitchen will remain open until midnight. A shuttle will run from the restaurant to Commonwealth ­Stadium for the game. Call (859) 259-2708 or go to www.ramseysdiners.com.
Thai comfort foods featured
Thai Orchid Café, 1030 South Broadway, is offering a menu of Thai comfort foods this weekend. Featured are pumpkin and coconut curry, panang curry with salmon, and pumpkin ­custard. Call (859) 288-2170 or go to www.thaiorchidcafe.net.
Barbecue, music and more
A fall festival to benefit the Ruby E. Bailey Family Service Center will be at Castlewood Park on Saturday. Food will be provided by Neal’s Smoke Box BBQ, and there will be live music and children’s ­activities. Hours are 11 a.m. to 7 p.m. The park is on Bryan Avenue.
Hot off the griddle
Oleika Shrine Center Legion of ­Honor will have its annual pancake breakfast from 7 to 11 a.m. ­Saturday. Tickets are $4 for adults, $2 for ­children. The event will be at Oleika Shrine Temple, 326 Southland Drive.
Brunch buffet makes a move
The “spectacular big city brunch buffet,” formerly offered at Annette’s City Café, has been moved to Franky & Annette’s Resort Style Restaurant in the Grand Ballroom of the Signature Club, 3256 Lansdowne Drive. The menu includes shrimp, salmon, fresh fruit and salads, chef-carved ham and prime rib, and omelet and waffle stations.
Hours are 11 a.m. to 3 p.m. Sundays. Call (859) 277-6600, Ext. 1. The cost is $18.95. Jessie Lane Powell and Raleigh Davis will perform creative soul jazz from 1 to 3 p.m. Sunday.
Early birds get the special
Country Cookin’ by George, 1801 Alexandria Drive, is offering an early bird menu Monday through Thursday. Specials are hot Brown on Monday,
rib-eye steak on Tuesday, fish on Wednesday, and pineapple chicken on Thursday. The cost is $7.95 and includes salad and vegetable bar. Hours are 3 to 8 p.m. Call (859) 276-0001.
Tastes of Tuscany, Burgundy
Campbell’s in Paris, 519 Main Street, is having an autumn buffet featuring Tuscan chicken and boeuf bourguignon. Hours are 6:30 to 10 p.m. The cost is $14.95. Call (859) 987-5164.
Farmers market reports
■ Bluegrass Farmers Market will have apples, watermelon, winter and summer squash, sweet potatoes, green peppers, eggplant, tomatoes, green beans, herb seasoning, beer cheese, beef, jams and jellies, baked goods, fodder shocks, and pumpkins. The market is at 3450 Richmond Road, in the Fast Signs and Pedal the Planet parking lot. Hours are 3 to 6:30 p.m. Tuesday and 9 a.m. to 2 p.m. Saturday. Go to http://www.localharvest.org/blog/29529..
■ Woodford County Farmers Market will have broccoli, sorghum, beef, winter squash, baked goods, beer cheese, pimento cheese, barbecue sauce, and jams and jellies on Saturday. Hours are 8 a.m. to noon at the courthouse square in Versailles.

Cooking up gator
Lexington Seafood, 867 East High Street, is cooking up gator on Saturday. The cooks will prepare your order beginning at 10 a.m. Cost is $11.99 a pound. Call (859) 266-8888. 

Now that’s hot stuff
Mai Thai’s menu just got hotter. Chef/owner Nat Yuttayong said the restaurant now offers bhut jolokia, a chili pepper that in February 2007 was certified the world’s hottest by Guinness World Records.
It has a Scoville rating of 1,001,304. By comparison, the habanero chili and Scotch bonnet pepper are in the range of 100,000 to 350,000 on the Scoville scale. Mai Thai is at 130 West Tiverton Way. Call (859) 231-0366.
McConnell Springs celebration
Cruisin’ the Springs is a night of ­dancing to the music of Sassafras and a buffet ­dinner to celebrate the 233rd anniversary of the founding of McConnell Springs, the ­birthplace of Lexington.
The menu includes roast top round of beef, apricot-glazed grilled chicken, fresh vegetables, country corn pudding, rosemary roasted new potatoes, fruit salad, ­spinach salad with hot bacon dressing, bread ­pudding with bourbon sauce and assorted tarts.
Tickets to the party, 5:30 to 9:30 p.m. Friday, are $50. McConnell Springs is at 416 Rebmann Lane, off Old Frankfort Pike. Call (859) 225-4073.
An Oktoberfest menu
Marikka’s Restaurant is ­celebrating Oktoberfest through Oct. 10. Dinner ­specials include rouladen with green beans and spaetzle, and ­schweinehaxen with sauerkraut and mashed potatoes. The cost is $14.95.
Marikka’s serves pizza until 2 a.m. The house pizza is bratwurst and sauerkraut, $9.99, and a 12-inch works is $15. The ­restaurant is at 411 Southland Drive. Call (859) 275-1925.
Cooking on The Big Green Egg
Housewarmings, 2312 Palumbo Drive, is having its second annual Mega Grill-Off on Saturday. Hours are 10 a.m. to 3 p.m. Food will be grilled on The Big Green Egg. Call (859) 231-0005.
New at Olive Garden
The Olive Garden, 3385 Nicholasville Road, has added menu items. Included are pork Milanese, zeppoli and a children’s cheese ravioli dish. If you would like to learn traditional Italian cooking techniques, go to www.olivegardennewfavorites.com. Call (859) 272-8334.
Music and belly dancing
Petra Mediterranean Bar and Grill is having live music and belly dancers at 9 p.m. Saturday. Petra is at 116 Marketplace Drive. Call (859) 272-0044 or go to www.petrainlex.com.
Julep Cup open on Mondays
The Julep Cup, 111 ­Woodland Avenue, now is open Mondays. Hours are 11:30 a.m. to 2 p.m. for lunch, and 5 to 9 p.m. for dinner. “All other days, except Sunday, we are open until 10 and do not close in the afternoon,” chef Lindsay Brooks said. Call (859) 226-0300 or go to www.thejulepcup.com.
Pre-show dining on campus
The Singletary Center for the Arts at the University of Kentucky has partnered with the Hilary J. Boone Center to offer patrons a convenient place to have dinner before ­curtain time. The Boone Center is at the Rose Street and Columbia Avenue, a block from Singletary.
Those attending Bettye LaVette’s ­performance Saturday will receive a 10 ­percent discount with their concert ticket.
Call (859) 257-1133 to make reservations for the pre-show buffet, which features ribs and fried chicken. The cost is $25.
In-store special: Danville winemaker
Dominique Brousseau, winemaker at ­Chateau du Vieux Corbeau Winery in Danville, will discuss her wines and offer samples this weekend at Liquor Barn stores.
She will be at the Hamburg store from 5 to 7 p.m. Friday and at the Beaumont Centre store from 3 to 6 p.m. Saturday. Call the winery at (859) 236-1808.
Farmers market reports
Here’s what’s available at farmers markets.
■ The Bluegrass Farmers Market will have apples, watermelon, raspberries, winter and summer squash, sweet potatoes, green peppers, eggplant, tomatoes, green beans, herb seasoning, beer cheese, beef, jams and jellies, soaps, fodder shocks and pumpkins. The market is at 3450 Richmond Road in the Fast Signs and Pedal the Planet parking lot. Hours are 3 to 6:30 p.m. Tuesday and 9 a.m. to 2 p.m. Saturday. Go to www.localharvest.org/blog/29529.
■ Honest Farm Market in Midway will have tomatoes, organic kale and rainbow chard, organic beets, butternut squash and Candy onions, banana peppers, jalapeños, bell peppers, Indian corn swags, pumpkins, baby pumpkins and gourds, peach and ­nectarine jam, local honey, potatoes and Mutzu golden delicious apples.
The market is at Midway Christian Church, 123 Bruen Street, from 10 a.m. to 3 p.m. Saturday. Call (859) 533-6976.

Jazz & blues fest

Breaking Bread Café with Jazz, 17 Wainscott Street, in Winchester will  hold a Jazz & Blules Fest from 6 to 10 p.m. Friday and Saturday. The all-you-can-eat buffet includes fried chicken, catfish, jambalaya, and ribs. Cost is $18.99.  . The restaurant is in the People Helping People building. Call (859) 771-6108 or (859) 745 6813.

Happy hour at Buddy’s
Buddy’s Bar and Grill, 854 East High Street, is offering drink specials and half-price appetizers from 5 to 8 p.m. daily. Call (859) 335-1283 or go to www.buddysbarandgrill.com.

Distillers and their bourbons
Furlong’s, 735 East Main Street, will have a bourbon tasting at 6:30 p.m. Monday. Distillers will be on hand to discuss their bourbons. Call (859) 266-9000.

Wines on Vines gets cooking
The workmen have left Wines on Vine, and the renovated kitchen provides more space for the chefs to prepare a wider variety of meals. The shop, 400 Old Vine Street, will have a beer tasting at 6:30 p.m. Thursday. The cost is $20 and includes a six-pack to take home. Call (859) 243-0017.

A battle of the brews
Pazzo’s, 385 South ­Limestone, is having an East vs. West ­Throwdown at 6:30 p.m. Friday. Six beers from Dogfish Head (East Coast) and Stone Brewery (West Coast) will be poured during the evening. Greg Koch, co-founder of Stone Brewery, will be at the party. Call (859) 255-5125.

Shake and shimmy
Belly dancers will be at Petra Mediterranean Bar and Grill at 8:30 p.m. Friday. Petra is at 116 Marketplace Drive. Call (859) 272-0044 or go to www.petrainlex.com.

Brunch lasts until 3 p.m.
The Julep Cup, 111 Woodland Avenue, will serve brunch on Saturday and Sunday. The menu, served 11 a.m. to 3 p.m., includes quail, andouille sausage and sweet potato hash; rack of lamb; eggs Benedict; roast salmon; omelettes, and waffles.
The restaurant will offer small batch bourbon flights on Friday and Saturday, along with a four-course tasting menu. Call (859) 226-0300 or go to www.thejulepcup.com.

On the buffet table
Campbell’s in Paris, 519 Main Street, is serving chicken Marbella with toasted couscous on its Saturday night buffet. Also included are beef short ribs with sun-dried tomato gravy, and a ­variety of fall vegetables. Call (859) 987-5164.

The soup’s on at Bella Notte
Bella Notte, 3715 Nicholasville Road, is adding new soups to the menu for fall. Spicy tomato-basil with wood-fire grilled chicken and fresh corn soup are on the menu now. On Wednesday, the chefs will introduce cauliflower soup, and on Sept. 29, they’ll bring on watercress soup. On Oct. 6, the restaurant will introduce fennel, tomato and white bean soup for Keeneland’s fall meet. Call (859) 245-1789 or go to www.bellalexington.com.

13 new choices
Charlie Brown’s, 816 Euclid Avenue, has added 13 items to its menu. Included are bison burger, yellow fin tuna patty melt and turkey melt. “All menu items are $7.80 or less,” owner Dave Fuller said. Call (859) 269-5701.

A last shrimp harvest
McCord’s Farm, 4258 ­Lexington Road in Winchester, is getting out of the shrimp ­business and having its final shrimp ­harvests at 1 p.m. Saturday and Sept. 26. The farm will have tilapia available through October. Call (859) 744-4860.

Farmers market reports
■ Bluegrass Farmers Market will have watermelon, tomatoes, potatoes, green beans, ­raspberries, peppers, squash, beer cheese, Amish cheese, eggs, beef, herbs, soap, jams and jellies. The market is at 3450 Richmond Road, in the Fast Signs and Pedal the Planet parking lot. Hours are 3 to 6:30 p.m. Tuesday and 9 a.m. to 2 p.m. Saturday. Go to www.localharvest.org/blog/29529.
■ Woodford County Farmers Market is open 8 a.m. to noon Saturday on the courthouse square in Versailles. This week you’ll find watermelon, winter squash, ­tomatoes, beans, Asian pears, ­apples, baked goods, red ­raspberries, beer cheese, barbecue sauce, okra, beef and pork.

Baked rice Chantilly
6 cups hot cooked rice
3 cups shredded sharp Cheddar cheese
1 cup sour cream
1 jar (4 ounces) pimento, drained and chopped
1 can (4 ounces) mushroom stems and pieces, drained
2 tablespoons freeze-dried chives
2 teaspoons salt

Preheat oven to 350 degrees. Grease a 12-by-8-by-2-inch baking dish. In large bowl, combine rice, 2 cups cheese and remaining ingredients; mix well. Pour into prepared dish; sprinkle with remaining 1 cup cheese. Cover with foil. Bake 20 minutes. Uncover; bake 10 minutes more. Let stand 10 minutes before serving. Makes 8 servings.

Here are recipes from the last class:
Here are recipes from last week’s cooking class at Just Us Girls and a presentation at the Paul Sawyier Library in Frankfort on Tuesday.

5 minute chocolate mug cake for one
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips
A small splash of vanilla extract
1 large coffee mug (MicroSafe)

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well..
Add the chocolate chips (if using) and vanilla extract, and mix again. Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don’t be alarmed! Allow to cool a little, and tip out onto a plate if desired. Serves one or two.

Cookie envelope

Cut an 8- by 8-inch square of tissue paper. Fold all four corners around the cookie. Seal with a sticker. You can monogram your stickers using initials or phrases.

Oatmeal cranberry white chocolate chunk cookies
2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 6-ounce package Craisins
2/3 cup white chocolate chunks or chips
Preheat oven to 375 degrees. Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in sweetened dried cranberries and white chocolate chunks. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown.

Fudgy pecan bites
1 (18 ounce) package chocolate fudge cake mix
3/4 cup firmly packed brown sugar
3/4 cup butter or margarine, melted
2 eggs
2 cups chopped, toasted pecans
Spray a 9×13 inch baking pan with vegetable spray. In a large mixing bowl, combine cake mix and brown sugar; blend. Add butter and eggs and beat with an electric mixer at medium speed for 3 to 4 minutes. Stir in nuts and mix completely. Spread batter evenly into pan (batter will be stiff). Bake at 350 degrees for 35 to 40 minutes or until bites test done. Cool completely in pan and cut into bite-sized pieces. Store in air-tight container.
Snowflake puff pastry
Cut thawed frozen puff pastry sheets with a snowflake or star cookie cutter. Bake in a 400 degree oven for about 10 minutes or until golden. Lightly dip tops of pastries into melted white chocolate and sprinkle with coarse sugar, or edible glitter.

Flavored butters

Soften the butter. Let it sit at room temperature (20 to 30 minutes to allow easier blending of ingredients. If you don’t have time to soften the butter, use a food processor.
Stir in the flavor. Roll the butter in plastic wrap, parchment or waxed paper and refrigerate for up to 2 weeks. For longer storage, freeze in resealable plastic bag for up to 6 months.

Flavors to add:
Fresh strawberries and mint
Chopped olives, garlic and rosemary
Minced ginger and soy sauce
Stone-ground mustard and fresh snipped dill
Peach preserves and chopped habanero pepper
Grated lemon, lime and orange peel
Fresh blueberries and maple syrup
Pureed garlic and 1 tablespoon freshly chopped rosemary
Add a squeeze of lemon juice to butter made with two tablespoons fresh thyme
Mix 1 teaspoon vanilla extract into butter and beat. Add 1 tablespoon honey and mix
Add two tablespoons prepared cranberry sauce to softened butter
Add two tablespoons of your favorite jelly or jam

Sparkling holiday shortbread

½ cup butter, softened
1/3 cup powdered sugar
½ teaspoon vanilla
1 cup all-purpose flour
Edible gold or silver dust or decorator sugar

Heat oven to 325 degrees. Combine butter, powdered sugar and vanilla in small bowl. Beat at medium speed, scraping bowl often, until well mixed. Reduce speed to low; add flour. Beat until well mixed.

Press dough evenly into ungreased 9-inch round cake pan. Prick all over with fork. Bake for 20 to 25 minutes or until edges begin to brown. Cool 5 minutes. Remove from pan; cut into wedges. Brush with edible gold or silver dust, if desired. Makes 18 wedges.

Eggnog muffins with spiced butter

Spiced butter:
½ cup butter, softened
1 tablespoon powdered sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Muffins:
1 cup eggnog
1 /4 cup butter, melted
1 egg, slightly beaten
1 teaspoon bourbon vanilla
2 cups all-purpose flour
¼ cup sugar
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon ground nutmeg

Heat oven to 375 degrees. Combine all butter ingredients in small bowl. Beat at low speed, scraping bowl often, until creamy. Set aside.

To make muffins: Combine eggnog, 1/4 cup melted butter, egg and vanilla in large bowl. Add all remaining muffin ingredients; stir just until moistened.

Spoon batter into 12 greased or paper-lined (2 1/2-inch) muffin cups. Bake for 20 to 25 minutes or until light brown. Cool slightly; remove from pan. Serve with spiced butter.

Honey, walnut and dried-fruit topping

½ cup walnut halves, toasted and cooled
¼ cup dried cranberries
¼ cup dried apricots, cut into ½-inch pieces
½ cup good-quality honey

Stir together nuts and fruit; transfer to a 6-ounce jar. Top with honey. Topping can be refrigerated in jar up to one month. To serve, bring to room temperature. Serve with yogurt or oatmeal.

White chocolate macaroons
1 roll (16.5 ounces) Pillsbury refrigerated sugar cookies
2 ¼ cups coconut
1 ½ cups white chocolate chunks or white vanilla baking chips
2 teaspoons vanilla
½ teaspoon coconut extract
Heat oven to 350 degrees. Lightly grease cookie sheets or spray with cooking spray. In large bowl, break up cookie dough. Stir or knead in all remaining ingredients until well blended. On cookie sheets, drop dough by tablespoons 2 inches apart.
Bake 10 to 12 minutes or until edges are golden brown. (Surface of cookies will look underbaked.) Cool 2 minutes; remove from cookie sheets to cooling racks. Makes 40 cookies.

Big batch Cajun rub
1/3 cup mustard powder
1/3 cup ground cumin
1/4 cup celery seeds
3 tablespoons ground black pepper
2 tablespoons kosher salt
2 tablespoons brown sugar
1/2 to 1 teaspoon cayenne pepper

Combine the ingredients and store in an airtight container at room temperature for up to 2 months. Instructions to include with your gift: Up to 2 hours before cooking, coat 2 pounds of chicken, beef, pork, or seafood with 1 tablespoon of olive oil and sprinkle with 2 to 4 tablespoons of the rub. Cook as desired.

Key West ketchup

1 ½ cups ketchup
1 cup apricot preserves
2/3 cup honey
2 tablespoons soy sauce
¼ teaspoon mild curry powder or ground ginger

In a food processor or blender, combine the ketchup, preserves, honey, soy sauce, and curry powder or ginger. Pulse the mixture several times to mix. Scrape down the sides of the bowl and process until the mixture is well blended, about 30 seconds. Pour into jars or squeeze bottles.

Herb’n Renewal’s cheese spread
In a large bowl, cream 2 8-ounce packages of softened cream cheese with 2 sticks softened butter. Add 1 heaping tablespoon of Cheese’n Season and blend well. Shape into a Christmas tree. Refrigerate to thicken. Store in refrigerator for up to 1 week or in freezer for up to 3 months.

Dianna’s salad dressing
1 cup canola oil
1/2 cup sugar
1/3 cup vinegar
Salt and pepper

Combine ingredients in a shaker or jar. Blend well. Drizzle over salad greens, pecans and mandarin oranges.

Ale-8-One pound cake

2 sticks butter
½ cup vegetable shortening
3 cups sugar
5 eggs
1 teaspoon lemon extract or bourbon vanilla
3 cups all-purpose flour
7 ounces Ale-8-One

Cream the butter, shortening and sugar in a bowl. Add the eggs, one at a time, beating well after each addition. Add the lemon extract or vanilla. Add the flour and Ale-8-One, alternately, beating after each addition. Pour the batter into a greased and floured tube pan. Bake at 300 degrees for 1 ½ hours or until cake tests done. Let cool in pan 10 minutes before turning out onto a cake plate.

Kentucky beer cheese

11/4 pounds extra sharp Cheddar cheese
2 cloves garlic
7-ounce bottle stale beer
1/8 teaspoon salt
Tabasco sauce to taste

Grate the cheese and garlic in the bowl of a food processor. Add the remaining ingredients, mixing until thoroughly blended. Spoon into a container and refrigerate. Let stand at room temperature for 30 minutes before serving. Serve with saltine crackers, celery sticks and radishes.

October classes:

Rustic berry tart
1 sheet refrigerated pie crust, softened as directed on box
4 cups fresh berries (raspberries, blueberries, blackberries or a mix), rinsed and picked over
¼ cup granulated sugar; more to taste
1 tablespoon all-purpose flour
1 teaspoon finely grated lemon zest
Pinch of salt
1 whole large egg, beaten
Granulated sugar for sprinkling
Whipped cream for serving, optional

Heat oven to 425 degrees. Line large cookie sheet with cooking parchment paper. Unroll pie crust onto cookie sheet.
In small bowl, toss berries with sugar, flour, lemon zest and salt. If too tart, add as much as 2 more tablespoons sugar.
Spoon filling mixture onto center of crust within 2 inches of edge. Carefully fold 2-inch edge of crust over filling, pleating crust slightly as necessary.
In small bowl, beat egg and 1 tablespoon water; brush over edge of crust. Sprinkle sugar over crust edge. Bake 20 to 25 ­minutes or until crust is golden brown. Cool 15 minutes. Cut into wedges; serve warm. Cover and refrigerate remaining tart.

This recipe is from Sandy Hillen of Lexington. It appears in both volumes of Kentucky TALEgating: Stories with Sauce (Oakley Press, $21.95).

Chocolate chip cheese ball
1 package (8 ounces) cream cheese, softened
¾ cup confectioners’ sugar
½ cup butter, softened
2 tablespoons brown sugar
1 tablespoon vanilla extract
¾ cup miniature chocolate morsels
¾ cup finely chopped pecans, divided
Graham crackers, butter crackers, or pretzels
In a bowl, combine cream cheese, confectioners’ sugar, butter, brown sugar and vanilla, beating with an electric mixer until smooth. Add chocolate morsels and ½ cup pecans. Refrigerate until firm, about 2 hours. Shape mixture into a ball and roll in remaining ¼ cup pecans. Serve with ­graham crackers, butter cookies or pretzels. Makes 8 to 12 servings.

This dessert can go to the opening game in sweltering heat and a bowl game in chilling temperatures. Fresh berries or fall apples are perfect fillings for a rustic fruit tart.

Doritos salad
1 head iceberg lettuce, chopped
16-ounces can red kidney beans, drained and rinsed
1 cup shredded Cheddar cheese
1 bag of Doritos chips (squeeze bag to crush chips)
1 bottle French or Catalina salad dressing
In a large bowl, layer lettuce, beans and cheese. Toss with chips and salad dressing, and serve immediately.