Ingredients

1.5 ounces rye whiskey (recommended: (ri)1)
3/4 ounce fresh squeezed orange juice
3/4 ounce fresh squeezed lemon juice
1/2 ounce grenadine
maraschino cherry and orange slice, optional for garnish

Directions

1. Combine the rye whiskey, orange juice, lemon juice, and grenadine in a cocktail shaker. Add ice and shake well.
2. Strain into a glass filled with ice. Garnish with a maraschino cherry and orange slice, if desired.

Makes 1 drink.

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Ingredients

2 Tbs flaxseed meal
1 C oat flour (I ground 1-1/2 C of oats to reach a cup of ground)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
2 Tbs margarine (Earth Balance)
1/2 C light brown sugar
1/4 C sugar
1/4 C applesauce (or they recommend prune puree)
1 tsp vanilla extract
1-1/2 C old-fashioned oats
1/2 C raisins or dried cranberries (I used 1/4 C golden raisins and 1/4 C of orange-flavored craisins)

Icing:
3/4 C confectioners' sugar
2 Tbs lemon juice

Directions

1. Stir together flax meal and water in a small bowl; set side. Whisk together oat flour, baking powder, baking soda, salt and cinnamon in a large bowl; set aside. Beat margarine, brown sugar and sugar with an electric mixer, 1-2 mins, or until light and fluffy. Add applesauce, vanilla and flax meal mixture and beat until smooth. Stir in oat flour mixture with a spatula or wooden spoon. Add oats and raisins/craisins, stir to combine. Cover and chill 2 hours or overnight. (I went with the 2 hours.)
2. Preheat oven to 350. Line baking pans with parchment paper or coat with cooking spray. (I like to use the parchment or waxed paper). Roll cookie dough into golf ball-sized rounds, and place them 1-1/2" apart on baking sheets. Flatten each cookie to 1/4" thickness with the bottom of a drinking glass dipped in water.
3. Bake 10-12 mins or until cookies look dry on top and are just starting to brown. Meanwhile, to make icing: Whisk together the confectioners' sugar and lemon juice in a small bowl until smooth. Icing should be thick, but spreadable. Gently brush icing on hot cookies with a pastry brush. (On the second batch, I waited until the cookies cooled to ice them and I liked that better--the icing didn't "melt" into the cookies). Transfer to a wire rack to cool completely. Store cookies in an airtight container. Enjoy!
   
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Ingredients

1 stick (4 ounces) unsalted butter
6 ounces bittersweet chocolate, preferably Valrhona
2 eggs
2 egg yolks
1/4 cup sugar
Pinch of salt
2 tablespoons all-purpose flour

Directions

1. Preheat the oven to 450°F. Butter and lightly flour four 6-ounce ramekins. Tap out the excess flour. Set the ramekins on a baking sheet.
2. In a double boiler, over simmering water, melt the butter with the chocolate.
3. In a medium bowl, beat the eggs with the egg yolks, sugar and salt at high speed until thickened and pale.
4. Whisk the chocolate until smooth. Quickly fold it into the egg mixture along with the flour. Spoon the batter into the prepared ramekins and bake for 12 minutes, or until the sides of the cakes are firm but the centers are soft.
5. Let the cakes cool in the ramekins for 1 minute, then cover each with an inverted dessert plate. Carefully turn each one over, let stand for 10 seconds and then unmold. Serve immediately.

Makes 4 6-ounce cakes.

Make Ahead: The batter can be refrigerated for several hours; bring to room temperature before baking.

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