Collected Yum

Ingredients: 3 tsp. fresh cracked black peppercorns 1 T. green peppercorns 1/2 cup heavy cream 1/2 cup favorite whiskey Two 1- to 1-1/2 inch beef steaks of your choice Directions: 1. Marinate steak with olive oil and press in kosher salt and cracked black pepper and allow it to sit for one or more hours. 2. Heat a heavy skillet to a high temperature. Sear steak quickly (about 20 seconds) on each side to seal in the juices. Then place on the grill and grill to desired doneness. 3. While steak is grilling, deglaze pan and add a little butter, add cracked black pepper, green peppercorns, heavy cream and whiskey. Cook over medium heat until reduced by half. At this time the steak should be done. Your sauce will be clear at this point. 4. Place steak on serving dish and pour pepper sauce over steak, or serve the sauce in a small ramekin on the side. 5. This recipe yields about 1/4 cup of sauce or enough for two 8 ounce steaks.

2 1/2 cups sifted cake flour* 1 teaspoon baking powder 1 teaspoon salt 2 Tablespoons cocoa powder (unsweetened) 2 oz. red food coloring 1/2 cup unsalted butter, at room temperature 1 1/2 cups sugar 2 eggs, at room temperature 1 teaspoon vanilla extract 1 cup buttermilk, at room temperature 1 teaspoon white vinegar 1 teaspoon baking soda 1. Preheat oven to 350 degrees. Butter and flour two 9-inch round cake pans or three 8-inch round cake pans. 2. Sift together the cake flour, baking powder, and salt into a medium bowl; set aside. In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps; set aside. 3. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes. Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of ...