RECIPES FOR PEANUT BUTTER, SPINACH AND CAULIFLOWER

We have another great week of recipe sharing this week. Recipe collectors are busy, and that is what makes this column so much fun. Let's get right to the recipes.

Jodi Thompson of Jackson, Mo., shares two recipes with us today. The cake is very rich and can be made ahead of time.

Chocolate Peanut Crunch Bar Cake

For the milk chocolate layer:

7 ounces milk chocolate, coarsely chopped

6 ounces creamy peanut butter

2 tablespoons peanut oil

1 1/4 cups (about 3 ounces) purchased rolled wafer cookies, coarsely crushed with hands or rolling pin

For the bittersweet chocolate layer:

5 ounces bittersweet chocolate, coarsely chopped

1 1/4 cups heavy cream

Cocoa powder

For the milk chocolate layer, line an 8-inch square pan with plastic wrap, leaving an overhang. Melt milk chocolate in the top of a double boiler above gently simmering water and whisk until smooth. Beat the peanut butter and oil using an electric mixer until smooth. Mix in the milk chocolate and cookies until well blended. Pour into the prepared pan, smoothing the top with a spatula. Bang the pan on a work surface to even contents. Cover with plastic wrap and refrigerate until firm, for about 2 hours.

For the bittersweet chocolate layer, melt the bittersweet chocolate in the top of a double boiler above gently simmering water and whisk until smooth. Cool to tepid. Meanwhile, whip cream to soft peaks. Quickly fold 1/2 of whipped cream into the chocolate, then fold in the remainder. Pour over the firm, chilled milk chocolate layer. Spread with spatula until smooth. Bang on a work surface to eliminate air bubbles. Cover with plastic wrap and refrigerate until firm, for about 4 to 6 hours. (This can be prepared several days ahead.)

To serve, remove from the refrigerator at least 1 hour before serving. Immediately lift the chocolate dessert out of the pan. Cut lengthwise into 1-inch wide strips using a knife rinsed in hot water and dried, then cut each strip in half crosswise to form two 4x1-inch bars. Sieve cocoa powder over the tops of the bars. Place 2 bars on 8 plates, resting 1 edge of 1 bar dramatically atop the second bar. Let sit at room temperature about 1 hour before serving.

Jodi has answered a recipe request with her next recipe and didn't even know it. At the same time that I received her recipe I had opened a request from Irene Duvall of Perryville, Mo., for this recipe. If anyone has a different version be sure to send yours in, too. Jodi makes this spinach casserole often, and it is enjoyed by nearly everyone.

Double Spinach Bake

1 cup fresh mushroom slices

1 green onion with top, finely chopped

1 clove garlic, minced

4 to 5 cups fresh spinach, coarsely chopped or 1 pkg. (10 oz.) frozen spinach, thawed and drained

1 tablespoon water

1 container (15 oz.) nonfat ricotta cheese

1/4 cup skim milk

1 egg

1/2 teaspoon ground nutmeg

1/2 teaspoon ground black pepper

1 (8 oz.) spinach fettuccine, cooked and drained

1/4 cup shredded reduced fat Swiss cheese

Preheat oven to 350 degrees. Spray medium skillet with nonstick cooking spray. Add mushrooms, green onion and garlic. Cook and stir over medium heat until mushrooms are softened. Add spinach and water. Cover; cook until spinach is wilted, about 3 minutes.

Combine ricotta cheese, milk, egg, nutmeg and pepper in large bowl. Gently stir in noodles and vegetables; toss to coat evenly. Lightly coat a shallow 1 1/2-quart casserole with nonstick cooking spray. Spread noodle mixture in casserole. Sprinkle with Swiss cheese. Bake 25 to 30 minutes or until knife inserted halfway to center comes out clean.

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Jean Devore of Jackson, Mo., shares a baked peanut butter pie recipe. It has a nice crunchy top and can be made with the extra-chunky variety of peanut butter.

Baked Peanut Butter Pie

3 eggs

1/2 cup white sugar

1/2 cup chunky peanut butter

1 cup dark corn syrup

1/2 teaspoon vanilla

1 unbaked 9-inch pie shell

Beat eggs until frothy. Add sugar, peanut butter, syrup and vanilla. Beat until well blended. Pour into the unbaked pie shell and bake at 350 degrees for 1 hour.

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Judy Reed of Jackson, Mo., has a recipe for pickled cauliflower that she has enjoyed and hopes you do, too.

Pickled Cauliflower

1 head cauliflower

2 tablespoons vinegar

2 tablespoons oil

2 tablespoons sugar

Salt to taste

Wash the cauliflower and divide into florets and parboil until crisp tender in salted water. It may also be cooked in the microwave for about 10 minutes. Drain and place in a salad bowl. Make a dressing of vinegar, oil and salt, whisking to combine ingredients. Pour this dressing over the cauliflower and allow to cool in the refrigerator before serving.

Warmer temperatures will bring a desire for cool desserts. Bessie Johnson of Cape Girardeau makes a delicious no-bake apricot cheesecake that has a velvety soft filling.

No-Bake Apricot Cheesecake

For the crust:

1/2 cup butter or margarine

1/3 cup sugar

1 1/2 cups corn flake crumbs

Cook butter and sugar in a small pan until mixture boils; remove from heat. Mix in the corn flake crumbs. Reserve 2 tablespoons mixture for garnish; press remainder in bottom of a 9-inch springform pan. Chill.

For the filling:

1 (30 ounce) can apricot halves, drained, reserving syrup

1 envelope unflavored gelatin

2 (8 ounce) packages cream cheese, softened

1 (14-ounce) can sweetened condensed milk

2 tablespoons lemon juice

1 (4 1/2 ounce) container whipped topping, thawed

Combine 1/2 cup reserved syrup and gelatin; stir over low heat until gelatin dissolves. Reserve 4 or 5 apricot halves for garnish; blend remaining apricots on high speed in blender until smooth. Combine apricot and gelatin mixtures; set aside. In large bowl, beat cream cheese until smooth. Add sweetened condensed milk and lemon juice; mix well. Stir in apricot gelatin mixture. Fold in whipped topping. Turn into prepared pan. To garnish, slice reserved apricot halves into pieces; arrange in two-piece clusters around top of cheesecake. Spoon apricot glaze over top of cake. Add mint leaves to clusters. Sprinkle crumbs around outer edge of cake. Chill at least 3 hours. To prepare the glaze combine 1/2 cup reserved syrup and 1 teaspoon cornstarch. Cook this and stir mixture until thick and clear. Cool. Spoon glaze evenly over top of cake.

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Jane Hardeman of Patton, Mo., would like to find the recipe for lemon fluff like her mother made years ago. It had a graham cracker crust and a light, fluffy lemon filling. I hope we find this because I love lemon and know this would be very tasty.

We also have the recent requests from Renda Eggimann for sesame chicken and lo mein. I would sure like to be able to give her a nice variety of these two dishes.

I hope each of you has a wonderful week, and happy cooking