Black Beans & Vice (40 page)

2. In a large saucepan combine sugar, cornstarch, water, and
lemon juice. Stir with wooden spoon until smooth, and then
stir in blueberries. Bring to a boil over medium heat. Cook,
stirring constantly, for 2 minutes or until thickened. Cool.
Spread over cream cheese layer. Refrigerate until ready to
serve. Garnish with a sprig of mint (optional).

MILLA'S CHOCOLATE MOCHA CAKE

CAKE INGREDIENTS:

2 cups cake flour
2 cups granulated sugar
2/3 cup unsweetened cocoa powder
Ih cup vegetable oil
2 eggs
1 cup buttermilk
1 teaspoon baking powder
2 teaspoons baking soda
Ih teaspoon salt
3 tablespoons instant coffee powder
1 cup hot water

DIRECTIONS:

1. Preheat oven to 350 degrees. Grease two 9-inch cake pans.
(Milla likes PAM Baking spray)

2. Measure flour, sugar, cocoa, oil, eggs, buttermilk, baking
powder, soda, and salt into a mixing bowl. Dissolve instant
coffee in hot water. Add to mixing bowl. Beat at medium
speed for 2 minutes until smooth; batter will be thin. Pour
into prepared pans.

3. Bake 35 minutes, or until a toothpick comes out clean. Cool
in pans for 10 minutes, and then turn out onto racks to cool
completely.

4. Frost with Milla's Coffee Icing. For garnish, sprinkle outside
edges of cake with dark chocolate shavings.

MILLA'S COFFEE ICING

FROSTING INGREDIENTS:

4 cups confectioners' sugar
I/2 cup unsalted butter, softened
6 tablespoons strong brewed coffee
2 teaspoons pure vanilla extract

DIRECTIONS:

Beat together sugar, butter, coffee, and vanilla until smooth. To
thicken frosting, add more confectioners' sugar.

JANE & ELIOT'S VEGETARIAN PIZZADILLAS

INGREDIENTS:

Package of flour tortillas or mini flour tortillas
Small jar of marinara sauce
2 cups mozzarella cheese, shredded (Jane and Eliot also enjoy
the Italian blend available in the dairy aisle)
Ih cup mushrooms
Ih cup black olives
2 tablespoons butter

DIRECTIONS:

Spread 2 tablespoons of marinara sauce on each tortilla. Sprinkle
Ih cup shredded cheese on top of sauce.

Add sliced vegetables (mushrooms, black olives, or any veggie
you enjoy).

Place a plain tortilla on top and press down slightly.

Melt butter in skillet.

Place pizzadilla in a warmed skillet until cheese melts and
tortilla turns golden brown.

Flip pizzadilla over to evenly brown other side.

Remove from skillet and allow pizzadilla to cool slightly.
Cut each pizzadilla into quarters using pizza cutter.

GILLIAN'S ZEN COCKTAIL

Mix one part ZEN Green Tea Liqueur with two parts white cranberry juice.

Serve over ice with spring of mint as garnish.

GILLIAN'S BLACK BEAN BURGERS

INGREDIENTS:

1 (15-ounce) can black beans, drained
1 small onion, chopped
1 tablespoon finely chopped jalapeno pepper
1/4 cup bread crumbs
1 egg, beaten
Ih cup shredded Cheddar cheese
2 cloves fresh garlic, minced
1/4 teaspoon pepper
1/4 cup vegetable oil

DIRECTIONS:

1. In a large bowl, mash black beans. Mix in onion, jalapeno
pepper, crushed bread crumbs, egg, cheese, garlic, and pepper. Divide into 4 equal parts. Shape into patties.

2. Heat vegetable oil in a large, non-stick skillet over mediumhigh heat. Fry patties until golden, about 6 to 8 minutes per
side. Top with cheese slices or a splash of taco sauce.

GILLIAN'S SUMMER FRUIT SALAD

INGREDIENTS:

1/4 cup honey
4 tablespoons lime juice
2 teaspoons poppy seeds
1 cup halved fresh strawberries
1 cup cubed fresh pineapple
1 cup fresh blueberries
1 cup cubed seedless watermelon
1/4 cup slivered almonds, toasted

DIRECTIONS:

In a blender, combine the honey, lime juice, and poppy seeds to
make dressing. In a serving bowl, combine the fruit. Drizzle with
dressing; toss gently to coat. Sprinkle with the almonds.

J. B. Stanley has a BA in English from Franklin & Marshall College, an MA in English Literature from West
Chester University, and an MLIS from North Carolina
Central University. She taught sixth grade language arts
in Cary, North Carolina, for the majority of her eightyear teaching career. Raised an antique lover by her
grandparents and parents, Stanley also worked part-time
in an auction gallery. An eBay junkie and food lover,
Stanley now lives in Richmond, Virginia, with her husband, two young children, and three cats. Visit her website at www.jbstanley.com.