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Beck Arnley 061-9124 New Clutch Set – Import Beck Arnley: 061-9124 Since 1914, Beck/Arnley has focused on the customer, offering high quality parts that look and perform the same as the original part. This ideal has never changed. Today, Beck/Arnley is committed to being the premium supplier of high quality import parts within the automotive market. Beck Arnley 061-9124 New Clutch Set – Import

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www.executivekia.com Ifyoure looking for real value on a great used car, Executive Kia invites you to come in and test drive this 2004 Chevrolet Tahoe. Were conveniently located near Wallingford Cheshire, CT and known for our great selection, reliability and quality. Come take a look at this 2004 Chevrolet Tahoe today. Executive Kia 856 North Colony Road Wallingford Cheshire CT, 06492 888-478-2458 Since 1972 the Executive Auto Group has been committed to serving all of your automotive needs whether it is sales, leasing, service, parts or just information. Your complete satisfaction has always been our first priority and we appreciate the opportunity to earn your business. Since we opened our first dealership our motto has always been "Treat Every Customer Like Our Best Friend." For more than 37 years Executive has lived up to this belief by exceeding the expectations of more than one hundred thousand customers that we have been honored to serve. Experience for yourself why our customers always come back to the Executive Auto Group. The Executive Auto Group believes in giving back to the communities where we do business. We participate in community toy drives, work closely with the Meriden Boys and Girls Clubs, hold various golfing outings and sponsor Meriden, Wallingford and North Haven little leagues. www.wallingfordusedcar.com Feature-packed decked-out!! Don’t pay too much for the attractive-looking SUV you want…Come on down and take a look at this superb 2004 Chevrolet Tahoe. It has barely been driven and is ready for years of trouble-free ownership.

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Always being in search of the perfect cookie to send to my daughters who live across the country, I have finally succeeded. These cookies are best made a day or two ahead, withstand the rigors of shipping and are sure to make my children and grandchildren happy. Biscotti make a great gift or treat to keep around the house to enjoy all year long. Once you have made your first batch, I guarantee that you will never buy them again. This recipe was altered as I added a few extra flavors to create my own Biscotti. If you want a simpler version or merely want to try another flavor, just omit the almond extract, 1 tablespoon of the zest, the chocolate and almonds. This will give you a dough worthy of any combination you can come up with.

Orange Almond Chocolate Biscotti

3 1/4 cups all purpose flour; I prefer King Arthur but any brand will do.

1 tablespoon baking powder

1/3 teaspoon salt

1 1/2 cups granulated sugar

10 tablespoons unsalted butter, melted

3 large eggs

1 tablespoon vanilla extract

1/2 tablespoon almond extract

3 tablespoon orange zest

1 1/4 cups sliced almonds, toasted, then coarsely chopped

1 cup bittersweet chocolate chips, frozen for 1 hour

1 large egg white

Preheat oven to 350 degrees. Line baking sheet with parchment paper. Sift flour, baking powder and salt into medium bowl. Mix sugar, melted butter, 3 eggs, extracts and zest in large bowl. Add flour mixture and stir with a wooden spoon until well blended. Mix in toasted almonds and chocolate.

Divide dough in half. Using floured hands, shape each dough half into15 inch long by 2 1/3 inch long logs. Place on parchment paper, spacing apart. Whisk egg white in small bowl till foamy; brush over top and sides of each dough log.

Bake logs until golden brown about 30 minutes, on a rack in the center of the oven. Cool completely on sheet on rack for about 25 minutes, while maintaining oven temperature. Logs will spread when baked.

Transfer logs to work surface. Using a serrated knife, cut logs on diagonal into 1/2 inch wide slices. Arrange the slices, cut side down on the baking sheet without the parchment paper. You might need to add another baking sheet to fit all the slices. Put both pans on the same rack in center of oven. Bake for 12 minutes, then turn the Biscotti over to the other side and bake another 8 minutes. Transfer to a wire rack and cool. The Biscotti taste better the second day. Store in an airtight container. They keep for about one week.

This recipe is an adaption from both Bon Appetit, December 1999 & Smitten Kitchen, March 2008

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