5 cups milk
3/4 cup malted milk powder
1/3 cup packed dark brown sugar
2 tsp. vanilla
Freshly grated nutmeg

Bring milk to a simmer in a 4-quart heavy saucepan and transfer 1 cup to a blender. Add malted milk powder and brown sugar to remaining hot milk, whisking until dissolved. Remove from heat and stir in vanilla. Blend milk in blender at high speed until foamy, about 1 minute. Divide malted milk among 4 mugs, then top with foamy milk and sprinkle with nutmeg. Option: May add 1/4 cup light rum with vanilla. Serves 4.

Velvet Cream Biscuits
Who doesn't love a flaky, melt-in-your-mouth biscuit? This version replaces the shortening with whipping cream to make a delectable treat.

4 cups all-purpose unbleached flour
2 Tbls. baking powder
1 tsp. salt
2 Tbls. sugar
2 1/2 cups whipping cream
2 Tbls. butter

Combine first 4 ingredients in a large bowl; add whipping cream, stirring with a fork just until dry ingredients are moistened. Turn dough our onto a floured surface, and knead lightly 10 to 12 times.

Roll dough to 1/2-inch thickness; cut with a 2-inch biscuit cutter. Place biscuits on lightly greased baking sheets; bake at 425° for 12 minutes or until golden. Brush biscuits with melted butter. Yield: 2 1/2 dozen.

1 1/2 cups chicken stock
2 Tbls. olive oil
5 cloves garlic, sliced
2 bunches asparagus, washed and cut on diagonal into 20 pieces
1 lb. orzo pasta
2/3 cup pine nuts, toasted
1/4 cup Parmesan Reggiano cheese, shredded
1/4 cup Parmesan Reggiano cheese, shaved
Salt and freshly ground pepper to taste

Preheat oven to 450°. Bring water for pasta to a boil. Meanwhile, simmer chicken stock over medium heat until reduced by about half. In a large bowl, place asparagus, sliced garlic, salt, freshly ground pepper and olive oil. Toss until asparagus is thoroughly coated. Pour mixture out on a shallow roasting pan and roast for 8 to 10 minutes until tender but not soft. Stir once or twice during roasting time.

While asparagus is roasting, cook orzo to al dente stage (tender but still firm to bite); drain. Add reduced chicken stock, orzo, pine nuts and shredded Parmesan Reggiano to roasting pan and toss with asparagus and garlic. Check seasonings for adjustment. Serve topped with shaved cheese. Serves 4.