Here's a peek at some of the 'doings' during MBF 2003. Enjoy the virtual feast of exhibit work by attendees and instructors and yummy recipes made by Sylvia!

* White Chocolate Orange Cookies from Allrecipes.com   Ultimate Chocolate Cookies 350 oven  -  lightly greased cookie sheet  -  yield 36 12 oz. package (2 cups) semisweet chocolate pieces, 2 oz. unsweetened chocolate, 2 T butter (no substitutes) 2 eggs, 2/3 c sugar, 1 t vanilla 1/4 c all-purpose flour,  1/4 t baking powder, dash salt 1 c chopped nuts  4 oz semisweet chocolate melted Heat 1 cup of the chocolate pieces, the unsweetened chocolate and butter in a heavy saucepan till melted, stirring constantly. Transfer to a large mixing bowl to cool slightly. Stir together flour, baking powder and salt. Add eggs, sugar and vanilla to the chocolate mixture; beat well. Add flour mixture and beat till combined. Stir in remaining chocolate pieces and the nuts. Drop by heaping teaspoons onto cookie sheet. Bake for 8-10 minutes or until edges are firm and surface is dull and cracked. Cool on cookie sheet for 1 minute. Transfer to wire racks to cool completely. Drizzle with melted chocolate.

Antler Basket by attendee Carol Antrim

** Sour Cream Cookies (1983 Columbus Dispatch) 425 oven  -  greased sheet  -  yield 2 1/2 dozen 1/2 c margarine, 1 c sugar, 1 egg, 1 t vanilla  2 2/3 c flour, 1/2 t salt, 1 t baking powder, 1/2 t baking soda, 1/4 t nutmeg  1/2 c sour cream Mix margarine, sugar, egg, vanilla. Combine dry ingredients and add alternately with the sour cream. Roll out and cut with cookie cutters. Bake 8-10 minutes. Butter Icing for Cookies from Allrecipes.com

Silk Paper Basket by attendee

*** Pecan Tassies preheated 350 oven  -  yield 4 dozen 2 pkgs (3 oz each) softened cream cheese, 1 c softened margarine, 2 c flour Filling: 2 eggs, slightly beaten, 1 1/2 c firmly packed light brown sugar, 1 1/2 c chopped pecans, 2 T melted margarine, 1 t vanilla In large bowl, cream the cheese, margarine and flour. Wrap dough and refrigerate 30 minutes. Pinch off small pieces of dough, roll into balls and press into small 1 3/4 tartlette pans. Combine filling ingredients in medium bowl. Spoon 1 1/4 t filling into each tartlette. Bake 25 minutes. Cool in pans.

Ti-Twined Lidded Basket by instructor Marilyn Sharp

**** Chocolate Chip Cookies 375 oven  -  ungreased cookie sheets  -  yield approx. 5 dozen 2 1/2 c flour, 1 t baking soda,  1 t salt 3/4 c sugar, 3/4 c packed brown sugar, 1 t vanilla, 1 c butter flavored Crisco (stick) softened 2 eggs 2 c semi-sweet chocolate chips Combine flour, baking soda and salt in a small bowl. Beat Crisco, sugar, brown sugar and vanilla in a large bowl. Add eggs one at a time, beating after each addition. Gradually beat in flour mixture. Stir in chips. Drop by rounded tablespoons. Bake for 10 minutes or until brown. Let stand about two minutes and remove to wire racks.

Baskets by instructors Judith Olney (front) and Marilyn Moore (back)