The central bank issued a new $200,000 Zimbabwe bill as a “convenience” to beleaguered citizens, already so battered by hyperinflation that the common method for carrying currency is not a billfold, but a grocery bag. The new note is worth either $13 or $800 in United States money, depending on which of the government’s official exchange rates one uses, but on the black market patronized by most Zimbabweans, it is worth a bit over one American dollar. On the street, the $200,000 bill will buy roughly a quart of gasoline or a two-pound bag of sugar. Previously, the $100,000 note was the highest bill in circulation. The government released the new note as the International Monetary Fund issued a report warning that annual inflation in Zimbabwe — officially 4,500 percent but more than 10,000 percent by conservative unofficial estimates — could reach 100,000 percent by year’s end.

INGREDIENTS

1. 1/2cupfat-free cool whip
2. 1/2 (15 5/8 g)packetfat free powdered cocoa mix(I use Swiss Miss)

DIRECTIONS

1. Mix well :).
2. If you have your cool whip in the freezer, take out a few hours ahead of time.
3. Mine ends up being about 2 points but depending on brands it may be more or less.

INGREDIENTS

1. 2/3cupbutter, softened
2. 1 1/3cupssugar
3. 1tablespoonbaking powder
4. 1/2teaspoonsalt
5. 4eggs
6. 1/2teaspoonpeppermint extract
7. 4 1/4cupsflour
8. 1cup of coarsely choppedpeppermint candies(round peppermint pinwheels or candy canes both work equally well)
9. red food coloring

10. peppermint Glaze Icing

11. 2cupspowdered sugar
12. 1tablespoonmilk
13. 1/4teaspoonpeppermint extract
14. red food coloring

DIRECTIONS

1. Preheat oven to 375°F Line a cookie sheet with foil and set aside.
2. Beat butter for 30 seconds in a large mixing bowl.
3. Add sugar, baking powder and salt, beat until well combined.
4. Add eggs and peppermint extract.
5. Gradually beat in as much flour as you can and stir in the remaining flour.
6. Mix in the chopped candies.
7. Form the biscotti: Divide dough in half and tint one portion of dough with food coloring. (I dyed my dough a dark pink with liquid food coloring…if you wish for a red dough, use red paste food coloring. )
8. Divide each half of dough into three equal portions.
9. Roll each portion into a 14 inch long rope on a lightly floured surface. Place a rope of each color side by side on the foil lined cookie sheet and twist ropes around each other several times.
10. Flatten twists to a 2 inch width. Repeat this process with the remaining ropes of dough and place each twist about 4 inches apart on cookie sheet.
11. Bake for 20 to 25 minutes or until lightly browned and tops are slightly cracked. Cool completely on cookie sheet.
12. Reduce oven temperature to 300°F
13. Carefully peel away foil and transfer twists to a wooden chopping board. Use a serrated knife to cut each twist diagonally into ½ inch thick slices.
14. Place slices onto ungreased cookie sheet and bake for 10 minutes.
15. Remove from oven, turn over and bake for an additional 10-15 minutes, until biscotti slices are dry. Allow biscotti to cool completely.
16. To make peppermint icing: Combine milk, peppermint extract and sugar. If icing is too thick, add milk in tiny amounts until it is of a drizzling consistency.
17. Lightly drizzle all biscotti in a zigzag fashion.
18. Add red food coloring to leftover icing (if mixture thickens, add a little more milk) and lightly drizzle biscotti in the opposite direction of the white icing drizzle zigzags.
19. Eat within 3 days and store in an airtight container.These freeze well (just make sure you drizzle with icing after freezing, not before).

INGREDIENTS

1. 1 (15 ounce)canpumpkin
2. 1cupsugar
3. 1tablespooncornstarch
4. 1/2teaspoonsalt(scant)
5. 1/2teaspooncinnamon
6. 1/2teaspoonginger
7. 1/2teaspoonnutmeg
8. 2eggs(beaten)
9. 1 1/2tablespoonsbutter(melted)
10. 1/8cupmolasses
11. 1 1/2cupsmilk

DIRECTIONS

1. In a large bowl put the pumpkin, sugar, cornstarch, salt, cinnamon, ginger, and nutmeg; mix well.
2. Add beaten eggs, melted butter, and molasses.
3. Add the milk stirring well.
4. Pour into a crust-lined pie plate.
5. Preheat oven to 450 degrees and bake the pie for 15 minutes.
6. Reduce the heat to 350 degrees and continue to bake for 50 minutes.
7. Take out and cool.

INGREDIENTS

1. 6cups day oldItalian bread, torn into bite-size pieces
2. 1/3cupolive oil
3. salt and pepper
4. 3garlic cloves, minced
5. 1/4cupolive oil
6. 2tablespoonsbalsamic vinegar
7. 4mediumtomatoes, cut into wedges(ripe tomatoes)
8. 3/4cup slicedred onions
9. 10basil leaves, shredded
10. 1/2cup pitted and halvedgreen olives
11. 1cupfresh mozzarella cheese, cut into bite-size pieces

DIRECTIONS

1. Preheat oven to 400 degrees F.
2. In a large bowl, toss bread with 1/3 cup olive oil, salt, pepper, and garlic.
3. Lay bread on a baking sheet, and toast in the preheated oven until golden, about 5 to 10 minutes; allow to cool slightly.
4. While the bread is in the oven, whisk together 1/4 cup of olive oil and balsamic vinegar.
5. Gently toss together the toasted bread, tomatoes, onion, basil, olives, and mozzarella cheese.
6. Toss with the vinaigrette and let stand for 20 minutes before serving.