Oatmeal raisin cookies

Makes 3.5 dozen 3-inch cookies

Position a rack in the upper third of the oven. Preheat the oven to 350F. Grease cookie sheets. Whisk together thoroughly:

1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Beat on medium speed until well blended:
1/2 pound (2 sticks) unsalted butter, softened
1.5 cups packed light or dark brown sugar
1/4 cup sugar
2 large eggs
2.5 teaspoons vanilla

Stir the flour mixture into butter mixture until well blended and smooth. Stir in:
1 cup raisins, chopped
3.5 cups old-fashioned rolled oats

Drop the dough by heaping measuring tablespoonfuls onto the sheets, psacing about 3 inches apart. With lightly greased hands lightly press the cookies down to form 1/2-inch thick rounds. (if necessary wipe off your hands and re-grease to prevent the dough from sticking to them).

Bake until the cookies are lightly browned all over and almost firm when lightly pressed in the center of the top, 6 to 9 minutes. Rotate the sheet halfway through baking for even browning. Remove the sheet to a rack and let stand until the cookies firm slightly, about 2 minutes. Transfer the cookies to a rack to cool.

Lemon buttermilk pound cake

The weekend's triumph. Oh la la! It looked so perfect coming out of the bundt that I still don't have the heart to cut a slice.

Maybe this weekend I'll bring it to a picnic we're having at Tai Tam Country Park.

Recipe from Nick Maglieri's Perfect Cakes.

Spicy kungpao chicken

For marinade: 1 tablespoon oil, 2 teaspoons soy sauce and 1 teaspoon cornstarch

For the rest:
· 4 tbsp. oil
· 3 tsp. soy sauce
· 2 tsp. cornstarch
· 3 whole boneless chicken breasts, skinned and cut into 1-inch pieces
· 1/2 c. chicken broth
· 1 tsp. ground ginger root
· 1/4 tsp. dried chili pepper
· 1 med. onion, cut into 1-inch pieces
· 1/2 clove garlic, minced
· 1/2 lb. broccoli, cut into 1-inch pieces
· 1 red bell pepper, cut into 1-inch pieces
· 1 c. cashews

To marinate chicken:
Mix 1 tablespoon oil, 2 teaspoons soy sauce and 1 teaspoon cornstarch in small bowl. Stir in chicken to coat. Cover and refrigerate 30 minutes.

Meanwhile, mix chicken broth, ginger, 3 teaspoons soy sauce and 2 teaspoons cornstarch. Heat remaining oil in wok. Stir fry chicken and chili pepper over medium heat until chicken is no longer pink. Remove chicken. Stir fry onion, garlic and red bell pepper until onion is tender. Add broccoli and stir fry until tender. Add chicken and broth. Stir fry together until thickened. Add cashews.