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You know how those of us who read cookbooks like novels go flippin' through a new cookbook and say, "Oh, I've got that recipe." Then move on. I even cooked the one on the same page as Creamed Chicken and Mushrooms. Flip back once in a while and read that one you just passed over.

I love good biscotti, but I don't like to dip things in my coffee and most biscotti is so hard, one has to dip it in order to bite it. Himself even dips toast in coffee so he loves it. I don't make it very often -- even though Miss Blanche gave me a biscotti pan and all the parts for making it the easy way.

Now, they get fresh biscotti every weekend. Whether you are a "dipper" or not, you will love today's recipe. It is not any harder than a good crisp cookie and the taste is just too wonderful.

At least 30 years ago, I tasted pumpkin chiffon pie and loved it. I don't know why I never made it 'cause I love to make pies. I visited several cookbooks until I found a recipe I wanted to try. I also liked the version Ms. Martha Walker shared with me so I combined the two recipes.

Biscotti

1 stick butter, at room temperature

3âÑ4 cup sugar

1âÑ4 teaspoon salt

2 large eggs

1 scant teaspoon vanilla extract

2 cups all-purpose flour

11âÑ2 teaspoons baking powder

2âÑ3 to 3âÑ4 cup pistachios, coarsely chopped

2âÑ3 cut dried sweet cherries

Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. Spray paper lightly with Pam.

In a medium bowl whisk together flour and baking powder. Set aside.

In the bowl of an electric mixer, cream butter, sugar and salt until light. Add eggs and vanilla and beat briefly until smooth. Add dry ingredients and beat only until well blended. Stir in pistachios and cherries.

On the prepared baking sheet, from the dough into an approximate 13-inch long and 3-inch wide shape. Pat the ends into a squarish shape. Bake until lightly golden, about 30-35 minutes. Remove from the oven and turn out gently on a wire rack.

Cool 30 minutes. Place the log on a cutting board and using a serrated knife, cut it into 1âÑ2-inch thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake again until they are pale golden, 12-15 minutes. Cool on the sheet for 5 minutes or so.

Gently transfer the biscotti to a wire rack and cool completely. Keeps well in an airtight container about 4 days. Freezes well, if properly wrapped, for 2 weeks.

Variation: Substitute toasted almonds for pistachios and dried cranberries for the cherries. Add a teaspoon of almond extract to the dough.

Chicken in Creamy Mushroom Sauce

3-4 chicken breast halves cooked and chopped (Bone-in, skin-on chicken will produce the best broth. If you choose boneless, skinless chicken, buy canned broth for the cooking liquid)

1 16-ounce carton fresh mushrooms, sliced

1âÑ2 stick butter

1âÑ3 cup all-purpose flour

2 tablespoons dried parsley (or 1âÑ2 cup chopped fresh parsley)

Salt and pepper to taste

1 cup chicken broth

1 cup half and half

2âÑ3 cup cooked rice or pasta for each serving

Cook the chicken breasts in seasoned water (salt and pepper) to cover until just done. Do not over cook. Remove chicken from the broth; cool then cut into bite-sized pieces. Discard bones and skin. Reserve the broth.

In a large skillet, melt the butter, saute the mushrooms in the butter until tender. Whisk together the flour, salt and pepper. Sprinkle over the mushrooms and cook about 2 minutes, stirring constantly. This step cooks the four so the sauce does not taste raw. Gradually add the broth stirring all the while.

Gradually add the half and half stirring constantly. Bring to a gentle boil and cook about 2 minutes. At this point you may need to add more broth or milk to bring the sauce to the desired consistency. Add the chicken and heat through. Stir in parsley. Sever over hot cooked rice or pasta of your choice.

Pumpkin Chiffon Pie

1 baked pie shell

1 envelope unflavored gelatin

1âÑ4 cup water

1-1âÑ4 cups pumpkin puree

1-1âÑ2 teaspoons pumpkin pie spice

1âÑ2 teaspoon salt

2âÑ3 cup light brown sugar, firmly packed

3 eggs, separated

1âÑ2 cup half and half

1 teaspoon vanilla extract

1âÑ4 cup granulated sugar, optional

In a small bowl, sprinkle the gelatin over the water to soften. In a heavy saucepan, combine the pumpkin, spice, salt and sugar. Whisk to blend thoroughly. Add egg yolks and whisk again.

Stir in the half and half and the gelatin mixture. Cook over medium heat until the mixture gently boils and thickens. Remove from heat; add vanilla extract and set saucepan in a bowl of ice water.

Stir often until the mixture is cooled and mounds slightly when dropped from the spoon.

Meanwhile, beat egg whites until smooth peaks form. Gently fold whites into the cooled mixture one-fourth at a time being careful not to deflate the whites. Pour the mixture into the prepared pie shell and chill at least 2 hours. Serve with whipped cream.