Feel like trying some a little unusual? How about fig biscotti?

Ingredient list:

1 1/2 cups of plain flour, sifted.
1/2 teaspoon of baking powder.
2 tablespoons of cocoa powder.
2/3 cup of superfine sugar.
3 medium eggs, lightly beaten.
1 cup of dark chocolate, chopped .
1/2 cup of dried figs, chopped.

Cooking method:

Preheat oven to 375F.

Place the sifted flour in a large bowl with the baking powder, cocoa powder and sugar.

In another bowl, combine the eggs, chopped chocolate and chopped figs.

Gradually add the egg/chocolate/fig mixture to flour mixture, stirring to form a stiff dough.

Transfer the dough to an even work surface, lightly dusted with flour, and knead briefly with your hands until smooth.

Divide the dough in half and shape into two long logs.

Place logs on a baking tray lined with non-stick baking paper and press along top of log to slightly flatten.

Bake for 20 minutes, then remove from the oven and allow to cool for 15 minutes.

Reduce the oven temperature to 300F.

Cut logs into half-inch thick slices, then place on baking trays and bake for another 10 minutes or until hard.

Allow to cool on a wire rack.

Hallowe'en Cookie recipe:

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COOKIES
1 medium egg.
2 cups of flour.
1 cup of butter.
1 cup of sugar.
1 cup of pumpkin.
1 teaspoon of baking powder.
1 teaspoon of soda.
1 teaspoon of cinnamon.
1 teaspoon of vanilla.
1/2 teaspoon of salt.

ICING
1 cup of powdered sugar.
1/2 cup of brown sugar.
4 tablespoons of milk.
3 tablespoons of butter.
3/4 teaspoon of vanilla.

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COOKIES

Cream the sugar and the butter.

Add the pumpkin and the egg.

Add the dry ingredients.

Bake at 350F for about ten minutes.

ICING

Combine the butter, the milk and the brown sugar.

Boil for three minutes minutes. Allow to cool.

Stir in the sugar and the vanilla.

Apply icing to the cookies.

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Source: http://www.cookierecipes.org/pumpkin-cookies.html

Recipe for a mouthwatering gourmet pot roast:

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One 4 lb beef pot roast.
1 tablespoon of olive oil.
3 pieces of celery (4-inch).
1 large carrot, cut in chunks.
1 large onion, quartered.
1/2 teaspoon of rosemary.
1/2 teaspoon of thyme.
1 slice of bacon, cut into 6 pieces.
1/3 cup of Burgundy wine.
1/2 cup of water.
2 bay leaves.
1 1/2 teaspoons of salt.
1/4 teaspoon of pepper.
1 teaspoon of flour.

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In a Dutch oven, brown the roast in the olive oil.

In a skillet, cook the celery, carrot, onion, rosemary, thyme and bacon pieces, stirring constantly and until the onion is golden; then add to the meat.

Add the Burgundy wine, water, bay leaves, salt and pepper.

Cover and simmer for 2 1/2 hours.

Thicken the liquid with flour blended with a little cold water or wine, then cook for another 30 minutes.

Strain the liquid, discarding vegetables and bay leaves.

Serve the gravy with sliced roast.

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For more recipes like this, see the pot roast recipe website.