Sue Ellison

Sue Ellison of Edgewater, Colorado, writes: "Although I play guitar and piano, and have worked for more than 20 years as an elementary-school music teacher, at this point music is just my job; cooking is my passion. It's an interest I share with my daughter, Hannah. We do a phenomenal amount of cooking together. In fact, I think she learned how to count using chocolate chips, standing on a stool next to me at the kitchen counter while I baked chocolate croissants." Roasted pine nuts add a southwestern accent to this lightly sweetened granola. Once the granola has cooled, leave it in large chunks for a snack or crumble it into bits for a cereal topping. Either way, it will keep up to one week if stored airtight.

Apricot and berry jams are especially nice filling for these cookies.

This recipe can easily be doubled.

Here, lime juice replaces the traditional lemongrass, which can be hard to find. The result is a quick, authentic-tasting Thai-style soup. If coconut milk is unavailable, substitute 1 3/4 cups half and half mixed with 3/4 teaspoon imitation coconut extract.

Sue Ellison of Edgewater, Colorado, writes: "Although I have worked for more than 20 years as an elementary-school music teacher, at this point music is just my job; cooking is my passion. It's an interest I share with my daughter, Hannah. We do a phenomenal amount of cooking together. In fact, I think she learned how to count using chocolate chips, standing on a stool next to me at the kitchen counter while I baked chocolate croissants. Now Hannah's early training is paying off: She creates new recipes often, including the peanut butter and white chocolate candies here."