Toriz's Recipe Book

Cranberry Nut Roast

2011-12-30T11:25:00.003Z

Ingredients:

Aprox 300g of fresh cranberries
1 and a half cups of hot water
550g of ground cashew nuts (or other nuts of your choice)
1 box/packet of sage and onion stuffing, or equivellent in home made sage and onion stuffing

Method:

Finely Chop the nuts and cranberries.
Make the stuffing according to the packet's directions (or your stuffing recipe).
Grease a loaf tin.
Combine all ingredients in the tin.
Press down well.
Bake in the oven for about 40 minutes at 180/360.
Turn out of the tin and slice.

Serving suggestions:
Nice served with all the traditional trimmings.

Butter Icing

2011-12-21T11:58:00.000Z

Ingredients:

12 tbsp icing sugar
6 tbsp butter

Method:

Whisk ingredients together in a bowl until light and fluffy, and well combined.
Use to ice your favourite cookies or cakes.

Cashew Nut Roast With Sage And Onion Stuffing

2011-12-11T12:11:00.003Z

Ingredients:

A sixth of a cup/30g/1oz of vegan margarine
1 medium onion, finely chopped
1 and a half cups of hot water
1 teaspoon of yeast extract (marmite, vegemite or your favourite vecon stock etc.)
3 cups/550g/16oz of ground cashew nuts (or other nuts of your choice - almonds work well too)
2 Tablespoons of soya flour
2 teaspoons of fresh herbs - winter savoury is great (if using dried 1 teaspoon)
3 cups/160g/6oz of white bread crumbs
seasalt and pepper to taste
sage and onion stuffing

Method:

Melt the margarine (in a large pan for mixing).
Cook the onion in it for a few minutes.
Mix the yeast extract into the hot water (alternatively you could use any stock you like).
Add this to the onion.
Stir in the soya flour, nuts, herbs, breadcrumbs and salt and pepper and mix well.
Allow to cool slightly while you grease a loaf tin.
Place half the nut roast mixture in the tin and press down well.
Then add the sage and onion stuffing (pressing down well again).
Place the rest of the nut roast mixture on top.
Bake in the oven for about 40 minutes at 180/360.
Turn out of the tin and slice.

Serving suggestions:
Nice served with all the traditional trimmings.

Variations:
You can substitute wine (red or white) or soya milk for the water and yeast extract.
The sage and onion stuffing is optional - it works just as well without it and might actually slice up easier! A layer of sliced mushrooms and garlic is an alternative to the stuffing.

Magical Soft Ginger Bread

2011-12-06T12:00:00.000Z

Ingredients:

1 cup sugar
1 cup molasses
1/2 cup butter or other shortening
3 cups flour
1 cup milk, sour
2 tsp. ginger
2 tsp. cinnamon
1 tsp. cloves
1/4 tsp. nutmeg
2 eggs, well beaten
1 tsp. baking soda, dissolved in 1/4 cup boiling water

Method:

Cream the shortening and sugar.
Add the eggs and molasses, and mix well.
Sift the flour and spices, and add alternately with the milk to the first mixture.
Stir in the dissolved baking soda.
Pour into well greased cake pan and bake at 350° F for 30 minutes.

Reindeer Poop

2011-12-05T12:42:00.002Z

Ingredients:

8 C. corn cereal (such as Chex cereal)
1-2 C. puffed rice cereal
6 oz. semi-sweet chocolate chips
1/2 C. peanut butter
2 T. butter or margarine (don't use "spread")
1/2 t. vanilla
2 C. powdered sugar

Method:

Place the cereal in a large heat-proof pan.
In a microwavable dish, melt the chocolate chips, peanut butter and butter. (Heat for 1 minute on high, stir and heat another 30 seconds or until melted.)
Stir vanilla into chocolate mixture.
Pour chocolate over cereal and stir until well coated.
Pour cereal mixture on waxed paper and allow to cool slightly.
Break up any big chunks.
Doing 1/4 at at time, place powdered sugar in a large zip-lock bag and shake the chocolate-covered cereal in the bag until all pieces are well-coated.
Pour into a cake pan or other large pan and refridgerate until hard.
To serve, place the snack in small paper cups and supply spoons.

Suggestions:
To make "Snowman Poop", add 2 C. miniature marshmallows to the finished snack mix.

Magical Wassail (Non-Alcaholic)

2011-12-04T12:16:00.000Z

Ingredients:

2 quarts apple juice
2 1/4 cups pineapple juice or cranberry juice
2 cups orange juice
1 cup lemon juice
1/2 cup sugar
1 (3-inch) stick cinnamon
1 tsp. whole cloves

Method:

Combine all ingredients in a Dutch oven or saucepan.
Bring to a boil.
Cover, reduce heat, and simmer 20 minutes.
Uncover and simmer an additional 20 minutes.
Strain and discard cinnamon and cloves.
Serve hot.

Yule Moon Cookies

2011-12-03T12:20:00.002Z

Ingredients:

For the cookies:
1 cup butter
1 1/4 cup sugar
2 tsp. grated lemon peel
1/4 tsp. salt
1 1/3 cup flour
1 1/2 cup grated almonds (blanched)
1 tsp. vanilla

For the icing:
2 cups sifted confectioner's sugar
1 tsp. vanilla
2 1/2 Tbsp. water

Method:

For the cookies:
Cream together butter and sugar until fluffy and light.
Add grated lemon peel, salt, flour, grated almonds, and 1 tsp. vanilla; mix thoroughly.
Place dough in bowl.
Cover and chill thoroughly.
When the dough is well chilled; or the next day, roll out dough to 1/8" thickness.
Cut with moon/crescent cookie cutter.
Place 1/2" apart on un-greased baking sheet.
Bake in preheated 375° oven for 8-10 minutes.

For icing:
While cookies bake, combine confectioner's sugar, vanilla and water.
Spread over the tops of cookies while still warm, but not too hot, as icing will melt.
Thin with additional drops of water if glaze is too thick.

Allow cookies to cool before eating.

Yule Log Cookies

2011-12-02T12:49:00.000Z

Ingredients:

1/2 cup brown sugar, firmly packed
3 Tbsp. butter or margarine, softened
1 egg
1 cup all-purpose flour
1/2 tsp. baking powder
1/2 tsp. ground cardamom
1/4 tsp. baking soda
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground allspice
1/4 tsp. ground nutmeg
red and green decorator icing

Method:

Preheat oven to 375°.
In a medium bowl, beat the brown sugar and margarine until blended.
Add the egg; beat until well blended.
Lightly spoon flour, baking powder, baking soda, and spices; mix well.
Divide the dough in half.
On a lightly floured surface, roll each half of dough with your hands to make two 10 1/2 inch logs.
Flatten slightly to 1 1/4 inches in diameter.
With a spatula, place the logs 2 to3 inches apart on an un-greased cookie sheet.
Dip a non-serrated knife in water; score each log diagonally at 3/4 inch intervals.
Bake for 11 to 13 minutes, or until set and no longer moist.
Cool for 5 minutes.
With a serrated knife, cut the logs at the scored lines.
Cool completely.
Decorate each cookie with decorator icing to resemble a holly leaf and berries.

Microwave Yule Peppermint Fudge

2011-12-01T12:37:00.003Z

Ingredients:

16 oz. semi-sweet Baker's chocolate
1 14-oz can sweetened, condensed milk (NOT evaporated)
2 Tbs. butter (use butter, not margarine)
2 - 3 drops Peppermint extract

Method:

Place the chocolate and the butter in a microwave-safe bowl.
Warm up in the microwave until the chocolate begins to soften -- don't microwave it too long, or your chocolate will burn.
Once the butter and chocolate are melted, stir them together until well blended.
Add the condensed milk, and mix it well.
Finally, add the drops of peppermint extract.
Line an 8x8 pan with aluminum foil, and then lightly butter the foil.
Spread your fudge mixture into the pan evenly.
Refrigerate until cool -- usually about an hour.
Once the fudge has hardened, remove it from the pan and the foil, and cut into pieces.
Store in an airtight container until it's all gone -- although that usually doesn't take long!

Note: if you're not a big peppermint fan, you can make plain fudge by eliminating the flavored extract, or try different flavors instead of the peppermint. Orange extract works nicely, as does rum and banana. You can also replace some of the chocolate with peanut butter chips, and make a peanut butter-chocolate fudge swirl, or add nuts or candy chips.

Fig And Pumpkin Seed-Stuffed Roasted Acorn Squash

2011-11-30T12:00:00.001Z

Ingredients:

two (2) acorn squashes, halved lengthwise and seeded (you can save the seeds for baking!)
1 tbsp olive oil
salt and pepper to taste
1/3 cups agave nectar
3/4 cups dried, de-stemmed Calimyra figs, chopped
12 oz baby spinach, slightly wilted in a saucepan with a touch of olive oil
a handful of toasted pumpkin seeds (de-shelled)

Method:

Preheat the oven to 350 degrees.
Drizzle the insides of the acorn squash halves with olive oil, using a brush to get into all the nooks.
Sprinkle with salt and pepper.
Then turn upside down on a foil-lined broiling pan (to get some nice grill lines!).
Bake for 45 minutes.
Mix the remaining ingredients in a medium bowl and mix until well incorporated.
Remove squash from the oven and turn right-side up.
Fill each half with the fig mixture.
Bake for about 25-30 minutes until the filling is soft and bubbly.
Cool for about 10 minutes before serving, then dig in!
You can use the squash rind as a bowl or eat that as well.

Butter Mints

2011-11-29T12:33:00.003Z

Ingrediants:

1/4 C. Softened Butter
1/3 C. Light Corn Syrup
1/2 t. Salt
1 t. Peppermint or Spearmint Extract
1 Box (1 lb.) Powdered Sugar
Food Coloring (optional)

Method:

Mix all ingrediants except sugar until smooth
Sift sugar and add gently to butter mixture, stirring until smooth.
Knead in any remaining sugar with hands.
Roll to 1/4" thick.
Cut with knife or small cookie cutters into desired shapes.
Allow to harden

Chef Meg's Pumpkin-Apple Butter

2011-11-20T12:37:00.003Z

Ingredients:

10 ounces pumpkin puree or fresh steamed pumpkin
1/3 of a cup apple cider
1 teaspoon pumpkin pie spice
1 Granny Smith apple, peeled and diced

Method:

Place all ingredients in a lidded saucepan.
Cover and simmer over moderate heat for 10 minutes.
Remove the lid and cook for an additional 20 minutes.
Stir frequently, as the mixture gets quite thick.
Puree with an immersion blender or in a food processor.
Pour into canning jars or sealed containers.
Refrigerate until chilled.

Note: Due to the low acid in the pumpkin, it is not suitable for canning. It will keep in the refrigerator for one week or up to three months in the freezer.

Tip: Try this on acorn squash, too!

Sweet Potatoes And Cranberries

2011-11-19T12:11:00.000Z

Ingredients:

6 sweet potatoes
1 cup cranberry sauce
3/4 cup fresh orange juice
1/2 cup brown sugar
3/4 tsp. orange rind
3/4 tsp. cinnamon
1 1/2 Tbsp. butter
1 cup cranberries
1/4 tsp. nutmeg

Method:

Boil sweet potatoes in their skins until barely tender.
Peel, slice thickly, and arrange in a buttered baking dish.
In a saucepan, mix remaining ingredients.
Simmer, uncovered, for five minutes.
Pour over sweet potatoes.
Bake uncovered at 350° for 20 minutes or until glazed and hot.

Chef Meg's Cranberry-Orange Creme Brulee

2011-11-18T12:42:00.002Z

Ingredients:

Cranberry Compote:
2 cups fresh or frozen cranberries
1 orange, zested and juiced(divided)
1 tablespoon sugar
1/2 cup water

Custard:
1 cup skim milk
1 cup half and half
4 whole eggs
1/4 cup sugar

Sugar crust:
4 teaspoons sugar

Method:

Place the cranberries, 1 tablespoon of the orange zest, the sugar and water in a saucepan set over moderate heat.
Simmer for 15 minutes.
Remove from heat and allow to cool.
Preheat the oven to 325 degrees.
Place the milk, half and half, and two teaspoons of orange zest in a small saucepan.
Set over moderate heat, and bring to a simmer.
Whisk together the eggs, one tablespoon of orange juice, and sugar in a medium bowl.
When the dairy mixture reaches a simmer, remove from heat.
Strain through a fine mesh strainer into egg mixture, whisking to combine.
Place 2 tablespoons of compote into the bottom of 8 ramekins or small, ovenproof teacups.
Carefully pour 1/2 cup of custard over the compote in each dish.
Fill a large baking pan or two medium size pans 1/3 way up with hot water to create a water bath (often called a bain-marie).
Set the filled cups into the baking pans.
Bake 26-28 minutes, until the custard is slightly set around the sides of the dishes.
Remove the pan(s) from the oven and transfer to a sheet tray.
Once the dishes are slightly cooled, cover each one with plastic wrap and place in refrigerator for 4 hours and up to 2 days.
Remove from the refrigerator.
Allow the ramekins to come to room temperature.
Sprinkle each cup with 1/2 teaspoon of sugar.
Place under the broiler with the door ajar (timing will vary greatly by variety of oven, distance from the heat, etc.) or use a kitchen torch to brown sugar.
Cool slightly before serving.

Chef Meg's Vegetable Stock

2011-11-17T12:36:00.002Z

Ingredients:

2 T olive oil
2 leeks, white and light green part only, sliced
3 carrots, peeled and diced
3 ribs celery, diced
1 pint mushrooms, sliced or quartered
1 onion, diced
1/2 t black peppercorns
1/2 t thyme, dried, or 2 springs fresh
6 parsley stems

Method:

Place a stock pot over medium heat.
Add oil to warm.
Add vegetables and sweat them over the heat.
Slowly add 1 gallon and 1 quart of cold water to the mixture.
Bring to a boil, then reduce to a simmer.
Simmer for 30 minutes.
Strain and cool before storing.

Storage Suggestions:
Try reducing the stock and freezing it in ice cube trays; once frozen, pop out and keep in the freezer until you need homemade stock.

Cheesy Vegetable-Stuffed Eggplant

2011-11-16T12:27:00.002Z

Ingredients:

2 small eggplants (see Note)
1 tbsp olive oil
1 onion, finely chopped
1 garlic clove, peeled and minced
1 small zucchini, chopped
Pinch of black pepper
1⁄2 cup tomato sauce
1 cup diced canned tomatoes (or 4 plum tomatoes, peeled, deseeded, and diced)
1⁄2 teaspoon dried thyme
1 tsp dried basil
1 and 1/3 cup shredded cheese

Method:

Preheat oven to 375� F.
Prepare a baking pan with nonstick cooking spray.
Trim the stems from the eggplant, and cut them in half lengthwise.
Cut the pulp from the center of each half, leaving about 1⁄2-inch shell
of flesh.
Cube the eggplant pulp into 1⁄2-inch pieces.
Place a large sauté pan over moderate heat, then add the oil.
Once the oil is hot, add the onion, garlic, zucchini, black pepper, and the cubed eggplant.
Cook, stirring until very tender, about 5 to 7 minutes.
Add the tomato sauce, tomatoes, thyme, and basil; and heat through.
Lightly spray the cut edges of the eggplant with nonstick cooking spray.
Then spoon onequarter of the vegetable mixture into each shell.
Top each eggplant with one-fourth of the cheese.
Place the stuffed eggplants in the prepared baking pan.
Bake until the eggplant is hot and the cheese is bubbly, 20 to 25 minutes.

Note: Use small eggplants of about 1⁄2 pound
each if you can. The larger the eggplant, the
more bitter it will be. The small, thin Japanese
eggplants would also work well here.

Chef Meg's Pumpkin Smoothie

2011-11-15T12:23:00.002Z

Ingredients:

6 oz vanilla lowfat yogurt
1/2 c canned pumpkin
1 tart apple, peeled and chopped
1/2 banana
1/4 t cinnamon
1 c ice

Method:

Combine all in a blender and mix until blended. Serve cold.

Acorn Squash And Sweet Potato Soup

2011-11-14T12:05:00.003Z

Ingredients:

1 large onion, chopped (1 cup)
1 Tbsp. vegetable oil
1 1/2 lbs. sweet potatoes, peeled and cubed (5 cups)
1 small acorn squash, seeded and cubed
13 3/4 oz. vegetable broth
4 Tbsp. milk
1/2 tsp. salt
1/4 tsp. white pepper
1/4 cup sour cream
2 Tbsp. sliced almonds; toasted
ground nutmeg

Method:

Sauté onion in oil in large saucepan over medium heat until onion is golden, about 8 minutes.
Add potatoes, squash and broth.
Simmer, covered, until vegetables are tender, about 25 minutes.
Cool slightly.
Working in small batches, place the vegetables with the liquid in a blender or food processor.
Whirl until pureed.
Return the puree to the saucepan.
Stir in milk to desired consistency.
Season with salt and pepper.
Heat over low heat.
Remove to heated bowls.
Top each serving with dollop of sour cream and a sprinkle of almonds and nutmeg.

Butternut Squash

2011-11-13T12:56:00.000Z

Ingredients:

2 Butternut Squash, halved with seeds removed
Margarine or Butter
Salt
1/2 cup brown sugar, firmly packed
1/2 cup honey
1/2 tsp. ground ginger
1 tsp. pumpkin pie spice
4 Tbsp. butter or margarine, melted

Method:

Preheat oven to 400° F.
Place squash cut side down on greased shallow baking pan.
Bake uncovered about 45 minutes or until fork tender.
Wipe cut surface with a little butter and sprinkle with salt.
Return to bake cut side up about 10 minutes longer or until browned and soft.
Reduce oven temperature to 325°.
Scrape out the squash into a mixing bowl.
Add sugar, honey, ginger, pumpkin pie spice and butter.
Beat with electric mixer at medium speed until smooth.
Put in buttered casserole.
Return to oven, covered, for 30 minutes.

Chef Meg's Roasted Vegetable Soup

2011-11-12T12:58:00.002Z

INGREDIENTS:

2 carrots, chopped
2 parsnips, chopped
1 large onion, chopped
1 small butternut squash, peeled, seeded, and chopped
3 garlic cloves
2 teaspoons canola oil
2 sprigs fresh thyme
4 ounces no salt added tomato sauce
32 ounces no salt added vegetable stock
1/2 teaspoon black pepper
1 1/2 cups kale, shredded
1/4 cup chopped parsley
3/4 cup nutritional yeast

Method:

Preheat the oven to 400 degrees Fahrenheit.
Spread vegetables in a single layer on a sheet pan.
Drizzle on the oil and mix with your hands to evenly distribute the oil.
Scatter the thyme over the vegetables.
Roast for 30 minutes, stirring after 15 minutes.
Pour the tomato sauce over the vegetables and roast another 15 minutes, just until the sauce is bubbly or the vegetables have turned slightly golden brown.
Remove thyme stems.
Use a spatula to transfer the vegetables and tomato sauce into a large saucepan.
Then slowly add the stock.
Season with pepper and simmer for 10 minutes.
Stir in the nutritional yeast.
Puree with an immersion blender.
Add the kale and simmer 2-3 minutes, until the kale has wilted.
Add the parsley.
Stir to combine, and remove from heat.
Serve warm.

Chef Meg's Caramelized Onions

2011-11-11T12:52:00.002Z

INGREDIENTS:

4 c onions, white or yellow, sliced thin
1/2 t black pepper
1 t butter, unsalted

Method:

Place a large saute pan over moderate heat.
Once warm add butter.
Once butter is foaming, add onions.
Stir onions occasionally.
After 10 minutes, when the onions start to turn light brown, add 1 ounce (2 Tablespoons) of warm water to the saute pan to remove the browned bits from the bottom of the pan.
Continue cooking and repeat two more times, every 10 minutes.
Season with pepper.

Lunch Box Carrot Slaw With Apples

2011-11-10T12:47:00.002Z

INGREDIENTS:

3 1⁄2 cups shredded carrots
1⁄2 cup plain, low-fat yogurt, drained of any
excess liquid
1⁄2 cup crushed pineapple, no sugar added
1 Granny Smith apple, not peeled, diced
into 1/2-inch pieces

Method:

In a mixing bowl, combine the carrots, yogurt,
pineapple, and chopped apple.
Cover and chill for at least 10 minutes before
serving.

Serving suggestions:
Feel free to add another apple--and if you don't have pineapple on hand, consider raisins, nuts, or grapes. You can also sprinkle celery seed or poppy seeds on top for a more adult flavor.

No Cook Raspberry Jam

2011-11-09T12:01:00.004Z

Ingredients:

4 cups raspberries
1 pkg pectin (Ball makes a great one)
1 1/2 cup sugar

Method:

Put fresh berries in plastic sealable bag and smash till desired consistancy.
In a bowl combine sugar and pectin mix and mix well.
Pour in berries when ready.
Measure into what ever freezer container you wish to store the jam in.
Seal and let sit for 30 min till thickened
Put in freezer.

Note: you can use any berries for this recipe.

Savory Mushroom And Roasted Red Pepper Calzones

2011-11-08T12:31:00.002Z

Ingredients:

whole wheat pizza dough, quartered
3 portobello mushroom caps, roasted and cut into 1/2″ cubes
1 jar roasted red peppers, drained and diced
1 tbsp Gruyere cheese (or more to your liking)
1 tbsp Parmesan cheese (or more to your liking)

Method:

Preheat your oven to 425 F
Line a baking sheet with parchment paper (or spray cooking spray if you have no parchment).
Take your dough and roll it into a ball.
With a lightly floured rolling pin, roll out the dough until it can no longer stretch.
Then take the flattened dough with your fists and gently pull apart. You want the dough to be thin, but not so thin that it will tear easily.
When stretched out, lay down the dough and fill one half with red pepper.
Then add Gruyere cheese, then mushrooms, and finally Parmesan.
Fold over the other half of the dough and pinch or roll the edges until contents are sealed.
Here’s the tricky part: Take a small pinch of whole wheat flour and dust the top of the calzone.
With your fingertips, gently pull the calzone towards you, flipping it so you have the flour side down.
With another small pinch of whole wheat flour, dust the bottom.
Then roll back until the pinched side is down. (This makes moving it from the table to the baking pan SO much easier!)
Place the calzone onto your baking pan, then pop in the oven for 14 minutes.

Whole wheat Pizza Dough

2011-11-07T12:17:00.002Z

Ingredients:

1 tsp white sugar
1 1/2 cups warm water (110 F/45 C)
1 tbsp active dry yeast (yeast packets often come with this amount already)
1 tbsp olive oil
1 tsp salt
2 cups whole wheat flour
1 cup plus 1/2 cup all-purpose flour, divided

Method:

Dissolve sugar in warm water in a large bowl.
Once incorporated, sprinkle the yeast on top.
Allow to sit for about 10 minutes or until foamy.
Stir the olive oil and salt into the yeast mixture until incorporated.
Mix in the whole wheat flour and 1 cup of all-purpose flour.
Combine until the dough starts to come together.
Take the remaining all-purpose flour and flour your countertop.
Then tip the dough onto the surface.
Knead until all the flour has been absorbed and the dough ball is smooth, about 10 minutes.
Oil up a bowl and place the dough in, turning once to coat.
Leave in a warm spot with a towel over the bowl until doubled in size, about an hour.
After the dough has doubled, tip onto a lightly floured surface.
Form the ball into the tightest ball you can.
Allow that to rise again for another 45 minutes.
After risen, divide dough ball into however many you need.
Roll the appropriate-sized ball with a rolling pin until it won’t stretch any further.
Then drape the dough over both your fists and gently pull the edges outward while rotating the crust.

Sweet Potato And Lentil Stuffing

2011-11-06T12:06:00.000Z

Ingredients:

1/2 cup wild rice, rinsed
1 cup water
1 large leek, finely chopped
2 garlic cloves, crushed
12 button mushrooms, roughly chopped
1/2 cup brown lentils
1/2 cup red lentils
2 cups vegetable stock
3 medium sweet potatoes, diced
2 teaspoons ground cumin
2 teaspoons ground cilantro (or ground parsley)
4 tablespoons fresh parsley, finely chopped
2 tablespoons olive oil

Method:

Preheat oven to 400 degrees F.
In a medium saucepan, add the brown and red lentils and stock and bring to a boil. Reduce heat and simmer for 20-25 minutes, until lentils are cooked through, stirring occasionally.
Add sweet potatoes in the last 5 minutes.
In another medium saucepan, add wild rice and 1 cup water and bring to a boil. Reduce heat and simmer 30-35 minutes, until rice is fork tender.
Heat oil in a saucepan over medium heat.
Then add leeks.
Cook for 2-3 minutes until soft.
Add garlic, mushrooms, cumin, and ground cilantro.
Cook for 1 minute or until fragrant.
In a large bowl, combine rice, lentils, and saucepan mixture.
Mix well.
Place in a baking pan and coat with oil spray.
Bake at 400 degrees F for 30-40 minutes until lightly browned.

English Mint Sauce

2011-11-05T12:44:00.000Z

Ingredients:

1/2 cup finely chopped fresh mint leaves
1 cup malt vinegar
2 tablespoons white sugar

Method:

Rinse young, healthy mint leaves, strip from the stems, and chop into fine pieces.
Bring vinegar to a simmer in a small saucepan.
Add sugar and chopped leaves.
Simmer for about 20 minutes to infuse.

Tricolour Stuffed Peppers

2011-11-04T12:11:00.000Z

Ingredients:

6 colored peppers (red, green, and yellow), washed and cored
1/2 cup brown rice
6-8 dried apricots, sliced
2 tablespoons dried cranberries
6-8 pre-roasted and peeled jarred chestnuts, thinly sliced (optional; you may substitute pecans or almonds)
1/2 cup silken tofu
1/4 teaspoon nutmeg
Salt and pepper to taste
6 basil leaves for garnish

Method:

Cook brown rice per directions on package.
While rice is cooking, wash and core peppers.
Pre-heat oven to 350 degrees F.
Lightly spray cooking spray on a baking dish.
In a large bowl, mix cooked rice, apricots, cranberries, chestnuts, silken tofu, nutmeg, salt, and pepper.
Evenly divide the brown rice mixture among the 6 peppers.
Place peppers on baking dish and bake at 350 degrees F until outside of peppers are soft (about 30-40 minutes).
Garnish with basil leaves.

Caroline's Lime In The Coconut Cupcakes

2011-11-03T12:18:00.001Z

Ingredients:

For the cupcakes:
2 cups sugar
zest of 3 limes
3/4 pound (3 sticks) unsalted butter, room temperature
6 eggs at room temperature
1 1/2 teaspoons pure vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup coconut cream
3 ounces sweetened, shredded coconut (a little less than half a bag)

For the frosting:
1 8-ounce packages cream cheese, room temperature
1 stick (1 cup) unsalted butter, room temperature
1 teaspoon pure vanilla extract
zest of two limes and juice of 1
1 1/2 pounds confectioners’ sugar, sifted

For the Garnish:
3 ounces sweetened, shredded coconut; lightly toasted

Method:

Preheat the oven to 325 degrees F.
Line 2 cupcake tins with paper liners.
In a medium bowl, combine the sugar and lime zest and mix together until the sugar is moistened and fragrant.
Cream the butter and sugar on high speed until light and fluffy, about 5 minutes.
With the mixer on low speed, add the eggs 1 at a time.
Add the vanilla and mix until well combined.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
Alternately add the dry ingredients and the coconut cream to the batter, beginning and ending with the dry mix.
Mix until just combined.
Fold in the shredded coconut.
Fill each prepared cupcake liner 3/4 full.
Bake for roughly 30 minutes, until the tops are brown and a toothpick comes out clean.
Allow to cool in the pan for 15 minutes.
Remove to a baking rack and cool completely.
While the cupcakes are cooling, prepare the frosting.
Cream together the cream cheese, butter, vanilla, lime zest and juice until well combined.
Slowly add the confectioners’ sugar.
Mix until smooth.
Frost the cupcakes.
Finish with a sprinkling of lightly toasted coconut.

Cinnamon Walnuts

2011-11-02T12:57:00.004Z

Ingredients:

2 cups sugar
1/4 teaspoon cream
1 1/2 teaspoons cinnamon
1/2 cup water
2 teaspoons light corn syrup
3 cups walnuts

Method:

Combine sugar, cream, cinnamon, water, and light corn syrup.
Cook to firm ball stage in a 246° F oven.
Add walnuts and stir until coated.
Spread on waxed paper to cool, separating each walnut.

Festive Spiced Apple Juice

2011-11-01T12:06:00.000Z

Ingredients:

4 cups apple juice
1 cup water
1/2 cup brown sugar, packed
1/2 lemon, thinly sliced
1/2 orange, thinly sliced
1 stick cinnamon
1/4 teaspoon ground nutmeg
lemon slices for garnish

Method:

Combine all ingredients, except lemon slices, in a large saucepan.
Bring to a boil.
Reduce heat to a simmer.
Continue cooking for 10 minutes.
Strain and serve warm in mugs.
Garnish with lemon slices.

Meringue Ghosts

2011-10-31T12:42:00.002Z

Ingredients:

five large egg whites, at room temperature
115 g caster sugar
115 g icing sugar
dark chocolate chips, to decorate

Method:

Preheat the oven to 110°C.
Line two baking sheets with non-stick liner or baking parchment (meringue can stick on greaseproof paper and foil)
Tip the egg whites into a large non plastic mixing bowl.
Beat them on medium speed with an electric hand whisk until the mixture resembles a fluffy cloud and stands up in stiff peaks when the blades are lifted.
Now turn the speed up and start to add the caster sugar, a dessert spoonful at a time.
Continue beating for three to four seconds between each addition. It's important to add the sugar slowly to prevent the meringue from oozing later.
When ready, the mixture should be thick and glossy.
Sift a third of the icing sugar over the mixture.
Then gently fold it in with a big metal spoon or rubber spatula.
Continue to sift and fold in the icing sugar a third at a time. Again, don't over-mix.
The mixture should now look smooth and billowy, almost like a snow drift.
Scoop the mixture into a piping bag with a 1 1/2 to 2 cm nozzle.
Squeeze into ghost-like shapes about 3cm apart.
Carefully add the chocolate chip 'eyes'.
Bake for 50 mins in a conventional or gas oven, so the meringues are still white but can be lifted from the paper without sticking.
Turn off the oven, leave the door ajar and leave the meringues until cold. (The meringues will now keep in an airtight tin for up to two weeks.)

Jack-O-Lantern Cheese Ball

2011-10-30T12:09:00.003Z

Ingredients:

2 cups shredded Cheddar cheese
1/4 cup pumpkin puree
1/4 cup pineapple or apricot preserves
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 small pretzel rod or bread stick
4 ounces cream cheese, softened
Foods for facial decorations (dark rye bread, red pepper, black olive, etc) slices
crackers

Method:

Combine Cheddar and cream cheeses, pumpkin, preserves and spices in medium bowl.
Beat until smooth.
Cover and refrigerate for 2 to 3 hours, until cheese mixture is firm enough to shape.
Shape mixture into round pumpkin.
Place on serving plate.
Using a knife, cut shallow vertical lines down pumpkin.
Place a piece of pretzel rod or bread stick in top for stem.
Cut facial decoration foods into triangles for eyes and nose, and suitable shape for the mouth.
Serve with assorted crackers.

Pumpkin Tartlets

2011-10-29T12:55:00.003+01:00

Ingredients:

10 mini phyllo or fillo shells, thawed
1/2 cup half-and-half
1 large egg
1 tbsp cup granulated sugar
2 tbsps brown sugar
1/3 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
dash salt
1/2 cups pumpkin puree
1/8 cup whipping cream

Method:

Butter a small, shallow baking dish.
Heat oven to 325° F.
In a saucepan, heat half-and-half over medium heat until it begins to simmer.
Remove from heat and set aside.
In a mixing bowl, beat eggs with the sugars, spices, and salt.
Stir in pumpkin puree and half-and-half.
Pour the pumpkin mixture into the prepared baking dish.
Set dish in a larger shallow baking pan and set on oven rack near center of oven.
Pour hot water into the larger pan to a depth of about 1 inch.
Bake for about 45 to 55 minutes, or until custard is set and a knife inserted near the center comes out clean.
Cool then spoon into the mini shells.
Refrigerate until almost serving time.
Whip cream with 1 tablespoon of powdered sugar and spoon a dab onto each pumpkin mini tart, or use a deorating bag for a fancier look.
Keep chilled until ready to serve.

Melissa's Pumpkin Bread

2011-10-28T12:43:00.000+01:00

Ingredients:

2 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
3 cups shredded fresh pumpkin
1 cup toasted pumpkin seeds

Method:

Preheat the oven to 325 degrees F.
Sift the flour, cinnamon, baking soda, baking powder, and salt together.
In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla.
Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds.
Once the ingredients are all incorporated pour into a non- stick 9 by 5 by 3-inch loaf pan.
If your pan is not non- stick coat it with butter and flour.
Bake for 1 hour and 15 minutes.
At this point a knife inserted into the middle of the loaf should come out clean.
Cool for 15 minutes and turn out onto a cooling rack.
Cool completely.

Note: For muffins temperature should also be 325 degrees F., but bake for 30 minutes

Jaz's Pumpkin Cheese Balls

2011-10-27T12:39:00.002+01:00

Ingredients:

cream cheese
grated cheddar
diced shallots
a grated onion
a jar of chutney
black food coloring
red food coloring
yellow food coloring
the stem part of broccoli
a few broccoli leaves
crackers or bread, to serve

Method:

Combine the cream cheese, cheddar, shallots, onion and chutney.
Line a small bowl with saran wrap and pack the cheese mixture in it.
Refrigerate overnight so it is firm.
The next day, mix some more cream cheese with red and yellow food coloring to get some shades of orange.
Turn the cheese ball out onto a plate.
Cover the cheese ball with the orange cream cheese.
Make brown food coloring wit some of each of he food colorings.
Add brown food coloring to a bit more cream cheese and spray the ball with cooking spray.
Then you can mold the cream cheese your cheese balls are coated in to have pumpkin bumps.
Smooth out the cheese.
Add a bit of the brown cheese and make streaks to resemble a real pumpkin.
Carve the stem part of broccoli and press it in as the stem of the pumpkin.
Use the broccoli leaves as pumpkin leaves.
Use a flat spatula to move the pumpkin to your serving platter when it is time to serve.
Serve it with crackers or bread.

Halloween Fungus Sandwichhes

2011-10-26T12:42:00.002+01:00

Ingredients:

2 slices of bread
Havarti cheese
a bunch of mushrooms (any type)
butter
salt and pepper
fresh sage leaves
a slice of Gouda

Method:

Top one piece of bread with Havarti cheese.
Slice up the mushrooms.
Saute' the mushrooms in butter with salt and pepper until they begin to brown.
Top the Havarti with fresh sage leaves.
Place a mound of the sauteed mushrooms on top of the sage and cheese.
Place a slice of Gouda on top of the mushrooms.
Place the other piece of bread on top.
Butter the outside of the bread.
Cook over medium heat.
When one side browns and you see the cheese melting, turn it over.
Cook until other side is lightly browned.

Pesto

2011-10-25T12:46:00.003+01:00

Ingredients:

½ a clove of garlic, chopped
sea salt and freshly ground black pepper
3 good handfuls of fresh basil, leaves picked and chopped
a handful of pine nuts, very lightly toasted
a good handful of freshly grated cheese
extra virgin olive oil
optional: a small squeeze of lemon juice

Method:

Pound the garlic with a little pinch of salt and the basil leaves in a pestle and mortar, or pulse in a food processor. Add a bit more garlic if you like.
Add the pine nuts to the mixture and pound again.
Turn out into a bowl and add half the cheese.
Stir gently and add olive oil – you need just enough to bind the sauce and get it to an oozy consistency.
Season to taste.
Then add most of the remaining cheese.
Pour in some more oil and taste again.
Keep adding a bit more cheese or oil until you are happy with the taste and consistency.
You may like to add a squeeze of lemon juice at the end to give it a little twang, but it’s not essential. Try it with and without and see which you prefer.

Home Made Tomato Ketchup

2011-10-24T12:35:00.001+01:00

Ingredients:

1 large red onion, peeled and roughly chopped
½ a bulb of fennel, trimmed and roughly chopped
1 stick of celery, trimmed and roughly chopped
olive oil
a thumb-sized piece of fresh ginger, peeled and roughly chopped
2 cloves of garlic, peeled and sliced
½ a fresh red chilli, deseeded and finely chopped
a bunch of fresh basil, leaves picked, stalks chopped
1 tablespoon coriander seeds
2 cloves
1 teaspoon freshly ground black pepper
sea salt
500g amazing cherry or plum tomatoes, halved plus 500g tinned plum tomatoes, chopped
or 1kg yellow, orange or green tomatoes, chopped
200ml red wine vinegar
70g soft brown sugar

Method:

Place all the vegetables in a large heavy-bottomed saucepan with a big splash of olive oil and the ginger, garlic, chilli, basil stalks, coriander seeds and cloves. Season with the pepper and a good pinch of salt.
Cook gently over a low heat for 10 to 15 minutes until softened, stirring every so often.
Add all the tomatoes and 350ml of cold water.
Bring to the boil and simmer gently until the sauce reduces by half.
Add the basil leaves.
Whiz the sauce in a food processor or with a hand blender and push it through a sieve twice, to make it smooth and shiny.
Put the sauce into a clean pan and add the vinegar and the sugar.
Place the sauce on the heat and simmer until it reduces and thickens to the consistency of tomato ketchup. At this point, correct the seasoning to taste.
Spoon the ketchup through a sterilized funnel into sterilized bottles, then seal tightly and place in a cool dark place or the fridge until needed – it should keep for six months.

Cheese Sauce

2011-10-23T15:00:00.002+01:00

Ingredients:

10g butter or margarine
10g flour
150ml milk
25g grated cheese

Method:

Place the milk, butter (or margarine) and flour into a saucepan.
Gradually bring to a simmer, stirring frequently to create a smooth paste and prevent lumps.
Add the grated cheese, and stir until the cheese has melted.

Peanut Satay Sauce

2011-10-23T12:08:00.003+01:00

Ingredients:

5 tbsp peanut butter
5 tbsp milk (plus an extra tsp, if required)
5 tbsp soy sauce
1 tsp lemon juice
1 tsp granulated sugar

Method:

combine the peanut butter and milk.
Whisk until a smooth consistancy is formed.
Add the soy sauce.
Stir well (if the sauce is too thick, add an extra teaspoon of milk)
Add the lemon juice and sugar.
Stir well to combine thoroughly.
Cover the bowl containing the sauce, and allow it to sit for 30-45 minutes before using.

Tomato Sauce

2011-10-22T12:54:00.003+01:00

Ingredients:

olive oil
4 cloves of garlic, peeled and finely sliced
a bunch of fresh basil, leaves picked and torn
3 x 400g tins of good-quality, whole plum tomatoes, or 1200 g fresh tomatoes
sea salt and freshly ground black pepper

Method:

Place a large non-stick frying pan on the heat and pour in 4 generous glugs of olive oil.
Add the garlic.
Shake the pan around a bit.
Once the garlic begins to colour lightly, add the basil and the tomatoes.
Using the back of a wooden spoon, mush and squash the tomatoes as much as you can. Season the sauce with salt and pepper.
As soon as it comes to the boil, remove the pan from the heat.
Strain the sauce through a coarse sieve into a bowl, using your wooden spoon to push any larger bits of tomato through. Discard the basil and garlic that will be left in the sieve, but make sure you scrape any of the tomatoey goodness off the back of the sieve into the bowl.
Pour the sauce back into the pan.
Bring to the boil.
Then turn the heat down and simmer for 5 minutes to concentrate the flavours.
It will be ready when it’s the perfect consistency for spreading on your pizza.

Store the sauce in a clean jar in the fridge – it’ll keep for a week or so. Also great to freeze in batches or even in an ice cube tray, so you can defrost exactly the amount you need. But to be honest, it’s so quick to make, you might as well make it on the day you need it.

A Honey Nut Glaze

2011-10-21T14:00:00.002+01:00

Ingredients:

1 tablespoon honey
1 tablespoon peanut butter
vinegar

Method:

Combine the honey and peanut butter.
Add vinegar a little at a time, stirring as you do so, until you have a fairly runny sauce.
Allow to stand for a while before using.

Applesauce

2011-10-21T13:39:00.002+01:00

Ingredients:

3 large apples
1 cup water
1 tsp allspice

Method:

Wash, peel, core and slice the apples into small bits.
Put all ingredients in to a saucepan.
Boil until soft.
Cook until it thickens, constantly stirring to prevent scorching.
Pour into jars and seal.

Plum And Ginger Sauce

2011-10-21T12:23:00.002+01:00

200grams red plums
1 oz caster sugar
Half a heaped tsp grated fresh ginger
1 tbsp balsamic vinegar
75ml water
Salt and pepper to season

Method:

Remove the stones from the plums.
Place the fruit in a saucepan together with the sugar, ginger, balsamic vinegar and water.
Simmer for 20 minutes until the sauce is thick and syrupy.
Season with salt and pepper.
Keep warm until you wish to serve.

Sweet And Sour Sauce

2011-10-20T12:18:00.003+01:00

Ingredients:

1/3 cup white or rice vinegar (Note: rice vinegar gives better results)
4 tablespoons brown sugar
1 tablespoon ketchup
1 teaspoon soy sauce
2 teaspoons cornstarch mixed with 4 teaspoons water

Method:

Mix the vinegar, brown sugar, ketchup, and soy sauce together.
Bring to a boil in a small pot.
Mix together the cornstarch and water.
Add to the other ingredients and stir to thicken.

Notes: If desired, you can add 1 green pepper, cut into chunks, and pineapple chunks as desired after adding the cornstarch. For a thicker sauce, increase the cornstarch to 4 teaspoons while keeping the water constant.

Hoisin Sauce

2011-10-19T12:05:00.004+01:00

Ingredients:

4 tablespoons soy sauce
1 tablespoon peanut butter or 1 tablespoon black bean paste
1 tablespoon honey or 1 tablespoon molasses or 1 tablespoon brown sugar
2 teaspoons white vinegar
1/8 teaspoon garlic powder or 1 clove garlic
2 teaspoons sesame oil
20 drops chinese hot sauce or half a red pepper
1/8 teaspoon black pepper

Method:

If using a garlic clove and/or red pepper, crush with a morter and pestle until a paste forms.
Mix all ingredients together (this may take some time to achieve).

Jazz's Sandwich Bread

2011-10-18T10:06:00.003+01:00

Ingredients:

2 1/2 cups of water (aprox)
4 1/2 teaspoons of rapid rise yeast
1/3 cup of sugar
3 tablespoons of softened butter
1 tablespoon of salt
8 cups of flour (aprox)
A little more butter

Method:

Pour the water in the bowl of your mixer.
Add the rapid rise yeast.
Add the sugar.
Add the butter.
Add the salt.
Start adding flour, 2 cups at a time (judge when bread dough is ready by sight. Keep adding flour until you have added approximately 8 cups. The dough is ready when it pulls away from the side of your mixer. This works no matter what kind of mixer you use. If you knead by hand you already know how to tell when your dough is ready. It will be slightly sticky but not stick to the counter or your hands).
It should form a nice smooth firm dough.
Place it in a bowl to rise.
Drizzle it with a bit of melted butter and turn it to coat.
Cover it and sit it in a warm place to proof. It should double in size in about an hour. This dough rises very well.

After the hour, split the dough in half.
Place the dough on your counter. Do not flour it. It should not stick because of the butter.
Roll it into a 12 inch square.
Roll it up jellyroll style and roll it tight.
Turn it seam side down.
Repeat with the other half.
Place them in greased loaf pans.
Cover and let them proof again (takes about 30 minutes).
Bake these at 425 for about 40 minutes or until an instant read thermometer reads 190 degrees.
Keep an eye on them and if they start to brown too much, cover them with foil.
Remove them from the oven and place them on a rack to cool.

Tip: Brush the loaves with melted butter. It helps to keep them fresh longer.

Mushroom And Winter Veg Pie

2011-10-17T12:19:00.002+01:00

Ingredients:

500g puff pastry, thawed
1 large onion, peeled and chopped
1 tablespoon olive oil
200g chestnut mushrooms
Handful dried porcini mushrooms
300g root vegetables - whatever you've got in stock (e.g. parsnip, kohlrabi, celeriac, swede, turnip, etc
1 tablespoon cornflour
3/4 of a pint water
2 teaspoons dried herbs of your choice
1 egg, beaten

Method:

Heat the oil in a large pan and saut? the onion for 5 minutes.
Wipe the fresh mushrooms and chop them into halves or quarters.
Add to the onions and cook for 10 minutes, making sure the mixture doesn't burn.
Chop the dried porcini finely and add to the pan.
Peel the root vegetables and chop into 1 cm cubes.
Add to the pan and stir well.
Cover and saut? for 10 minutes, stirring regularly.
Add the cornflour to the pan and stir to coat the vegetables.
Cook for 1 minute.
Mix the water with the herbs.
Add to the pan, about 1/3 at a time, stirring as you do so.
Simmer gently over a low heat for 30 minutes, until the vegetables are soft.
Season to taste with salt & pepper.
Pre-heat the oven to 200C.
Cut the pastry in half.
Roll out one half to be big enough to line the bottom of an 8 inch pie dish.
Put it in the dish and leave the excess hanging over the rim.
Spoon the filling into the pie dish.
Roll out the second piece of pastry to be large enough to top the dish.
Brush the visible parts of the bottom pastry with beaten egg and cover with the pastry lid.
Press the edges together firmly and trim any excess with a knife.
Brush the top of the pie with egg.
Make a hole in the middle for steam to escape.
Bake for 35 minutes, until the pastry is risen and golden.

Aisha's Maple Nut Sticky Buns

2011-10-16T12:03:00.000+01:00

Ingredients:

1 cup coarsely chopped pecans or walnuts
1/2 cup maple syrup
3 cups all purpose flour
1/4 cup granulated sugar
1 package quick rising dry yeast
1 tsp salt
1 cup warm water (120-130 degrees)
6 Tbsp softened butter,divided
1 egg, at room temp
1/2 cup packed light brown sugar divided
1 tsp cinnamon

Method:

Grease a 13 X 9 in pan and spread pecans and maple syrup evenly over the bottom
Combine 2 cups flour, granulated sugar, yeast, and salt in a large bowl.
Stir in water , 2 Tbsp butter and egg.
Beat until smooth.
Gradually stir in remaining flour until soft dough forms.
Cover with plastic wrap.
Let double (about 30 minutes).
On lightly floured surface, roll dough in to a 15 X 12 in rectangle.
Mix brown sugar with cinnamon.
Sprinkle over surface.
Starting at the 12in side roll up tightly.
Cut into 12 slices.
Place slices cut side down in prepared pan.
Cover with plastic wrap.
Place on wire rack set over large pan of hot water.
Let rise until buns double (30-45 mins).
Preheat oven to 375degrees F.
Uncover buns.
Place in the oven and bake until golden brown
Cool for one minute
Serve Warm!!

Magic Gypsy's Mexican Hot Chocolate Brownies

2011-10-15T12:27:00.004+01:00

Ingredients:

For the brownies:
1 stick of butter, softened
1 cup sugar
1 t vanilla
2 eggs, lightly beaten
1/2 cup flour
1/3 cup cocoa
1/4 t baking powder
1/4 t salt
1/4 t cinnamon

For the frosting:
1 cake of Mexican hot chocolate
1 cup powdered sugar
1 T cocoa
3 T butter, softened
1/2 t vanilla
1 t - 2 T milk

Method:

Heat oven to 350 F.
Grease 8" pan
Combine butter and sugar.
Add vanilla, beaten eggs, flour, cocoa, baking powder, salt and cinnamon.
Bake for 25 minutes or until brownies pull away from pan
Cut the Mexican hot chocolate cake in pieces.
Put in a metal mixing bowl.
Place mixing bowl on top of a saucepan of boiling water - like a double boiler.
Stir until it's soft, it doesn't melt smooth.
Remove from hot water.
Add powdered sugar and cocoa to melted chocolate.
Mix with an electric mixer on low to blend.
Add butter and mix well.
Add vanilla and enough milk for spreading consistency. The frosting will be a bit gritty from the hot chocolate cake.
Spread frosting on cooled brownies.
Cut into squares and enjoy.

Note: These are crumbly, plate and fork brownies.

Spinach Lasagna Rolls

2011-10-14T12:55:00.003+01:00

Ingredients:

9 lasagna noodles, cooked
10 oz frozen chopped spinach, thawed and completely drained
15 oz fat free ricotta cheese (I like Polly-o)
1/2 cup grated Parmesan cheese
1 egg
salt and fresh pepper
32 oz tomato sauce
9 tbsp (about 3 oz) part skim mozzarella cheese, shredded

Method:

Preheat oven to 350° F.
Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl.
Ladle about 1 cup sauce on the bottom of a baking dish.
Place a piece of wax paper on the counter.
Lay out lasagna noodles. Make sure noodles are dry.
Take 1/3 cup of ricotta mixture and spread evenly over noodle.
Roll carefully and place seam side down onto the baking dish.
Repeat with remaining noodles.
Ladle sauce over the noodles in the baking dish.
Top each one with 1 tbsp mozzarella cheese.
Put foil over baking dish and bake for 40 minutes, or until cheese melts.

Raspberry Pancake Sauce

2011-10-13T12:50:00.002+01:00

Ingredients:

1 cup raspberries (or other fruit) with juice
1/2 cup brown sugar
1/2 cup honey
1 cup water
1 tbsp cornstarch
1/4 cup milk

Method:

Mix together first four ingredients.
Boil in a saucepan.
in small bowl put cornstartch and milk.
Mix well.
Add to above boiling ingredients.
Stir till thick

Buttermilk Pancakes

2011-10-12T12:42:00.005+01:00

Ingredients:

3 c. all-purpose flour
3 Tbsp. sugar
1 Tbsp. baking powder
1 1/2 tsp. baking soda
3/4 tsp. salt
3 c. buttermilk
1/2 c. milk
3 eggs, separated
1/3 c. (5 1/3 Tbsp.) butter, melted

Method:

Combine flour, sugar, baking powder, baking soda, and salt.
In another container, whisk together buttermilk, milk, and the egg yolks.
With an electric mixer, beat the egg whites until stiff peaks form(DON'T SKIP THIS STEP (CHEATERS) THIS IS WHAT MAKES THEM FLUFFY).
Whisking constantly, add melted butter to the milk mixture.
Pour this mixture into the pitcher and stir until just combined (this is kind of a pain, but it DOES have a purpose--you don't want to over mix your pancake batter, and when you do it in the pitcher, it becomes very difficult to over mix it. Plus, you can pour the batter straight onto the skillet without dirtying any MORE dishes).
When the flour has been combined but the batter is still a little lumpy, heat a non-stick skillet or griddle to medium-low heat.
While the skillet is heating, gently (but completely) fold beaten egg whites into the batter.
When the skillet is hot, spray it with a little non-stick cooking spray.
And then just pour the batter from the pitcher straight onto the hot skillet.

It takes a little adjusting to figure out where the temperature setting should be. If it's too hot, the bottoms will cook too fast and the insides will be raw, but if it's not hot enough, the outsides will get hard and dry. So the first round or two of pancakes might not be perfect, but just keep adjusting the temperature until you find the setting on your stove that works best for you.

Now...after you've poured the batter onto the skillet, keep an eye on the pancakes.
When you start seeing bubbles, you're almost there.
When the bubbles pop and leave a hole, it's time to flip.
Gently slide a spatula/pancake turner/flipper (whatever you call it) under the pancake.
Quickly flip it to the other side.
The other side won't take quite as long as the first side--just check here and there.
And when the pancakes are golden brown on both sides, you're good to go.

Exquisite Pizza Sauce

2011-10-11T12:27:00.003+01:00

Ingredients:

1 (6 ounce) can tomato paste
6 fluid ounces warm water (110 degrees F/45 degrees C)
3 tablespoons grated Parmesan cheese
1 teaspoon minced garlic
3/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon dried red pepper flakes
salt to taste

Method:

In a small bowl, combine all ingredients.
Mix together, breaking up any clumps of cheese.
Sauce should sit for 30 minutes to blend flavors.
Spread over pizza dough and prepare pizza as desired.

Chicken Noodle Salad Bowl

2011-10-10T12:03:00.005+01:00

Ingredients:

1-2 Chicken Breasts
Kosher Salt To Taste
¾ cups Ponzo Or Regular Soy Sauce
2 Tablespoons Olive Oil
2 Tablespoons Vinegar
2 cloves Garlic, Peeled And Minced Finely
2 teaspoons Minced Fresh Ginger (or 3 teaspoons dried ground ginger)
2 Tablespoons Packed Brown Sugar
½ cups Sliced Green Onion
8 ounces, weight Thin Noodles (or thin spaghetti)

Method:

Season both sides of the chicken.
Grill or broil chicken.
Remove from heat and set aside.
In a bowl, combine ponzu (or soy), olive oil, vinegar, garlic, ginger, and brown sugar.
Mix to combine, then taste and adjust flavors/seasonings to your taste.
When chicken is cool enough, place in a large plastic storage bag.
Add 3 tablespoons of dressing.
Seal bag tightly and place in fridge until needed (at least a couple of hours).
Cook pasta according to package directions.
Drain and place in a bowl.
Pour remaining dressing over the top and toss to combine.
Finally, toss in green onions.
Cover bowl with plastic wrap and refrigerate for at least a couple of hours or until cool.
You can make the chicken and noodles well in advance of when you want to serve.

To serve:
Remove chicken from storage bag and slice against the grain into thin strips.
Drizzle a little ponzu (or soy) over noodles just to give it a little flavor boost.
Serve strips of chicken over mound of noodles, or throw it all into a bowl together.
Serve with chopsticks if you have them.

Note:
Also works with other meats, such as beef.

Pumpkin Chocolate Chip Cookies

2011-10-09T12:00:00.003+01:00

Ingredients:

1 cup butter (softened)
3/4 cup brown sugar
3/4 cup sugar
1 cup oats
1 egg
1 teaspoon vanilla
2 cups flour
1 tsp baking soda
1 tsp cinnamon
1 cup canned pumpkin
1 1/2 cup chocolate chips

Method:

Cream butter and the sugars together.
Add oats, egg, and vanilla.
Mix well.
Add flour, soda, cinnamon until incorporated.
Mix in pumpkin and chocolate chips.
drop on a greased cookie sheet.
Bake at 350 degrees F for 12-13 minutes.

Lemon Triangle Bars

2011-10-08T12:49:00.006+01:00

Ingredients:

For the crust:
1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt
Confectioner's sugar, for dusting

For the filling:
6 extra-large eggs at room temperature
2 1/2 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour

Method:

Preheat the oven to 350 degrees F.
For the crust, cream the butter and sugar until light and fluffy.
Combine the flour and salt and add to the butter until just mixed.
Dump the dough onto a well-floured board and gather into a ball.
Flatten the dough with floured hands and press it into a baking sheet.
Chill.
Bake the crust for 15 to 20 minutes, until very lightly browned.
Let cool on a wire rack.
Leave the oven on.
For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour.
Pour over the crust and bake for 30 to 35 minutes, until the filling is set.
Let cool to room temperature.
Cut into triangles and dust with confectioners' sugar.

Zucchini Bread

2011-10-07T12:36:00.002+01:00

Ingredients:

1 egg
Half a cup olive or vegetable oil
1 cup sugar
1 cup grated zucchini
1 teaspoon vanilla extract
1 and a half cups all-purpose flour
1 and a half teaspoons cinnamon
1/8 teaspoon nutmeg
Half a teaspoon baking soda
Quarter of a teaspoon baking powder
Half a teaspoon salt
Quarter of a cup chopped walnuts or pecans (optional)
Half a cup dried cranberries, raisins or chocolate chips or a combination thereof (optional)

Method:

Preheat oven to 350°F.
Grease and flour a loaf pan, liberally. Alternately, line 12 muffin cups with paper liners.
In a large bowl, beat the eggs with a whisk.
Mix in oil and sugar, then zucchini and vanilla.
Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt.
Add nuts, chocolate chips and/or dried fruit, if using.
Stir this into the egg mixture.
Pour the batter into prepared pan.
Bake loaf for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean. Muffins will bake far more quickly, approximately 20 to 25 minutes.

Apple Crisp

2011-10-06T12:27:00.006+01:00

Ingredients:

Apple Mixture:
10 cups apples, peeled and sliced
1/4 cup lemon juice
3/4 cup sugar

Topping Mixture:
1 1/2 sticks butter
1 1/4 cups all-purpose flour
1 1/2 cups light brown sugar
1 1/2 cups oats
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg

Also:
Vegetable oil or cooking spray

Method:

Combine all of the ingredients for the apple mixture in a bowl.
In another bowl, cut the butter into the flour and stir in the remaining topping ingredients.
Spread the apple mixture in the bottom of your dish.
Top with the topping mixture.
Bake at 350 degrees F for 30-40 minutes.
Continue cooking until the apples are cooked and the topping is brown.
Serve warm (either on it's own or with ice cream).

Bruschetta

2011-10-05T12:23:00.004+01:00

Ingredients:

1 package cherry tomatoes
1 package golden tomatoes
1 clove garlic, minced
1 Tbsp extra virgin olive oil
2 teaspoons balsamic vinegar
6-8 fresh basil leaves, chopped.
Salt and freshly ground black pepper to taste
1 baguette French bread or similar Italian bread
1/4 cup olive oil

Method:

Begin by slicing tomatoes into fourths.
Add minced garlic, olive oil, balsamic vinegar, and basil leaves to tomatoes.
Let this mixture sit and marinate while you prepare the baguette.
Slice the baguette into 1/4 in slices.
Brush slices with olive oil and assemble on a baking sheet.
Broil baguette olive oil side up until golden brown.
Remove from oven and top each baguette slice with the tomato topping.
Enjoy!

Grandma Mair's Bean And Vegetable Burritos

2011-10-04T12:01:00.002+01:00

Ingredients:

1 lrg onion chopped
1 lrg red pepper chopped
1 cup diced zuchinni
1 lrg carrot shredded
1 Tbs. oil
1 tsp. chili powder
1 tsp. oregano
1 tsp. cumin
1/2 tsp. salt
1 1/2 cups of your favorite salsa
1 can refried beans
8 flour tortillas
1 cup shredded cheese

Method:

In a large skillet saute onion, pepper, zuchinni, and carrot in oil over medium heat for 10 min. stirring occasionally.
Add seasonings.
Stir, and set aside.
Stir 1/2 cup salsa into refried beans and mix well.
Pre heat oven to 350 degrees.
Spread 1/3 bean mixture down center of tortilla.
Then spread 1/3 vegetable mixture on top of bean mix.
Roll up and place seam side down in greased 13x9 baking dish.
Top evenly with remaining salsa and sprinkle with 1 cup shredded cheese.
Serve with sour cream.

Sweet Potato Enchiladas

2011-10-03T12:54:00.003+01:00

Ingredients:

1 Large Can Sweet Potatoes, drained well and mashed (or two cups baked, mashed sweet potatoes)
1 cup canned black beans, drained and rinsed
2 cups crumbled queso fresco cheese, divided
1 teaspoon ground chili powder
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
2 cups Red Enchilada Sauce
8 tortillas
1/2 cup canned creamed corn
1/3 cup reduced fat sour cream
1 tablespoon coarsely chopped cilantro

Method:

Heat oven to 400 degrees F.
In a large bowl, stir together sweet potatoes, black beans, 1 cup of queso fresco cheese, chili powder, cinnamon, and salt until well combined.
Set aside.
Pour half of the enchilada sauce into a 13x9-inch baking dish.
Place about 1/4 cup sweet potato mixture in the middle of a tortilla.
Roll up, and place in baking dish; repeat process with remaining sweet potato mixture and tortillas.
Drizzle remaining enchilada sauce on top of tortillas.
Sprinkle with remaining 1 cup cheese.
Bake 20-25 minutes or until golden brown and bubbly.
In the meantime, puree creamed corn and sour cream until well combined and smooth.
Stir in cilantro until combined.
Set aside.
Serve enchiladas with a drizzle of sweet corn crema.

Cilantro Lime Rice

2011-10-02T12:49:00.003+01:00

Ingredients:

1 cup uncooked long-grain white rice
1 teaspoon butter
2 cloves garlic, minced
2 teaspoons freshly squeezed lime juice
1 (15 ounce) can vegetable broth
1 cup water
1 tablespoon freshly squeezed lime juice
2 teaspoons granulated sugar
4 tablespoons fresh chopped cilantro

Method:

In a saucepan combine rice, butter, garlic, 2 teaspoons of lime juice, broth and water.
Bring to a boil.
Cover and cook on low 15-20 minutes, until rice is tender.
Remove from heat.
In a small bowl, whisk together remaining lime juice, sugar, and cilantro.
Pour over hot cooked rice and mix in as you fluff the rice.
Serve warm

Cauliflower Pasta

2011-10-01T12:42:00.004+01:00

Ingredients:

1 pound penne rigate
Salt
1/4 cup extra-virgin olive oil
3 cloves garlic, cracked from skin and sliced
1 red onion, finely chopped
1 head cauliflower, stem removed and chopped
1 cup vegeteable (or chicken) stock
4 sprigs fresh rosemary, leaves stripped and finely chopped (or 3/4 tsp. dried)
3/4 cup grated Romano, 3 generous handfuls
Salt and black pepper

Method:

Bring a large pot of water to a boil.
Add salt and pasta and cook to al dente.
Drain and reserve 2 ladles of pasta water.
While water is coming up to a boil, heat a deep skillet over medium heat with extra-virgin olive oil.
Add garlic and cook 3 minutes, then remove.
Add onions and cook 5 minutes.
Then add cauliflower, stock and the rosemary.
Cover the pan and cook 15 minutes.
Uncover the sauce, add 1 to 2 ladles of pasta water.
And mash the cauliflower with the back of a wooden spoon or potato masher.
Add the pasta and cheese to the cauliflower.
Toss to combine.
Season the dish with salt and pepper, to taste, and serve.

Cucumber Dipping Sauce

2011-09-30T12:38:00.004+01:00

Ingredients:

1 (6 ounce) container plain yogurt
1/2 cucumber - peeled, seeded, and finely chopped
1 teaspoon dried dill weed
salt and pepper to taste
1 tablespoon mayonnaise

Method:

Combine ingredients in a bowl.
Stir well to combine thoroughly.
Chill for at least 30 minutes before serving.

Falafel Pitta

2011-09-29T12:19:00.008+01:00

Ingredients:

2 (15 ounce) cans chickpeas (garbanzo beans), drained
1 onion, chopped
1/2 cup fresh parsley
3 cloves garlic, chopped
2 eggs
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1 dash pepper
1 teaspoon baking powder
1 tablespoon olive oil
1 cup Italian bread crumbs
Wholeweat pittas
Sauce of your choice (e.g. cucumber sauce)

Method:

Pre heat the oven to 400 degrees F.
Process chickpeas until chunky, but not totally pureed, then put in a large bowl.
Next, process onion, parsley and garlic until smooth.
Stir into mashed chickpeas.
In a small bowl combine egg, cumin, coriander, salt, pepper, and baking powder.
Stir into chickpea mixture along with olive oil.
Slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed.
Form balls about the size of a golf ball, then flatten into patties.
Spray a cookie sheet, then put patties on cookie sheet.
And then spray the patties with non stick spray.
Cook 10 minutes, flip, spray other side and cook another 10 minutes.
Serve on wholeweat pittas with your favourite sauce.

Glazed Cinnamon Buns

2011-09-28T12:22:00.000+01:00

Ingredients:

1 cup of sugar
1 cup of shortening
2 teaspoons of salt
2 cups of boiling water
2 eggs
2 packets of rapid rise yeast
6 cups of flour
Some melted butter
Cinnamon and sugar, to taste
Chopped nuts (optional)
Some confectioners sugar
Some milk

Method:

Combine sugar, shortening and salt in a bowl.
Pour 1 cup of boiling water over it and stir until shortening melts.
Set aside to cool.
When it is cool, stir in the eggs.
Add 1 cup of water and the rapid rise yeast.
Add the shortening mixture.
Start to add the flour, one cup at a time.
Mix until you incorporate all of the flour, and you have a nice smooth dough.
Place the dough in a greased bowl, cover and let rise until doubled.
Once it has doubled, divide it in thirds.
Roll out one ball into a 14 X 10 rectangle.
Spread it with melted butter.
combine the cinnamon and sugar.
Sprinkle it with chopped nuts or leave them out if you wish.
Slice them into about 1 1/4 inch slices.
Let them rise until doubled.
Bake them at 375 degrees F until golden brown on the tops.
Mix some confectioners sugar with milk until you have a smooth consistency.
Drizzle it over the warm rolls.

Note: These freeze very well, and are great warm or cold.

Eggplant Parmigiano

2011-09-27T12:55:00.002+01:00

Ingredients:

For the sauce:
Some diced onions
Garlic
Olive oil
Salt and pepper
Thyme
Oregano
1 can of crushed tomatoes

For the eggplant coating:
Some assorted crackers
Some flour
Salt and pepper, to taste
Granulated garlic
A little bit of other seasoning (such as Italian seasoning)
2 eggs

Other ingredients:
Eggplant
Oil, for frying
Pasta or pasta spaghetti
Mozzarella cheese, sliced
2 tablespoons of butter
black pepper, to taste
Parmesan cheese, grated

Method:

Sautee some diced onions and garlic in some olive oil.
Add salt, pepper, thyme and oregano.
When the onions begin to soften, add the can of crushed tomatoes.
Let this simmer a bit, until it thickens.
Set it aside.
Crush a bunch of assorted crackers until you have a fine crumb.
Place them in a bowl.
Add some flour, salt, pepper, granulated garlic and a bit of Italian seasoning.
In a second bowl, whisk the eggs with a bit of water.
Slice the eggplant into about 1/4 inch slices.
Dip a piece of eggplant in the egg, then in the crumbs, then back in the egg and the crumbs.
Repeat for all the pieces of eggplant.
Place them in a deep pot with some oil. The oil should be heated to medium/high.
Fry the eggplant on both sides until golden brown.
Remove and drain on paper towels.
Place them on a cookie sheet and place it in a 170 degree F oven to keep them warm and crisp.
Boil some pasta in heavily salted water.
Drain the pasta.
Place a nice portion of pasta in a flat bowl.
Top it with a slice of the eggplant and a slice of fresh Mozzarella (you can place the Mozzarella on the eggplant while it is resting in the oven to soften the cheese, if you like).
Drizzle some of your tomato sauce over the top.
Sprinkle lightly with grated Parmesan.

Jungle Bars

2011-09-26T12:01:00.007+01:00

Ingredients:

For the cake part:
1/2 cup of softened butter
1/2 cup of sugar
2 eggs
1 cup of sour cream
1 tsp. of vanilla extract
1 tsp. of baking soda
2 cups of flour
1 cup of mashed bananas

For the topping:
1 package of cream cheese
1/2 cup of softened butter
2 tsp. of vanilla
4 cups of powdered sugar

Method:

Place softened butter in the bowl of your mixer.
Add the sugar.
Beat until fluffy.
Beat the eggs
Add the eggs, cup of sour cream and vanilla extract.
Add the baking soda.
Then add the flour.
Beat in the mashed bananas.
Blend until smooth.
Pour the batter into a greased baking pan.
Bake in a 350 degree F oven for approximately 25 minutes (until a toothpick inserted in the middle comes out clean. It should spring back when you touch it).
Allow it to cool.
Meanwhile, put the package of cream cheese in your mixing bowl.
Add the softened butter.
Add the vanilla.
Beat until smooth.
Mix in the powdered sugar.
Beat until combined.
Spread on the cooled cake.
Refrigerate until chilled and cut into bars.

Asparagus with cheese

2011-09-25T12:31:00.008+01:00

Ingredients:

1 bunch of asparagus
Some cheese of your choice
3 tablespoons of butter
2 tablespoons of olive oil
A few tablespoons of sauce of your choice

Method:

Cut the tough ends off of the asparagus.
Melt the butter and olive oil over high heat.
Lay the asparagus in one layer.
Cook, turning them until they begin to brown (you need to do this over high heat so they will brown on the outside but still be crisp on the inside. Never overcook asparagus).
Crumble some cheese.
When the asparagus is ready, drizzle some sauce across the spears.
Cover with the cheese.
Drizzle all of the leftover drippings from the pan over the asparagus.

Suggestions:
This would be really good served over some plain angel hair pasta or a baked potato.

Pasta With Pumpkin Sage Sauce

2011-09-24T12:11:00.001+01:00

Ingredients:

Pasta of your choice (spiral works best)
1 large onion, diced
2 tablespoons of butter
Salt and pepper, to taste
A large handful of sage
3 tablespoons of flour
4 cups of milk
Grated nutmeg, to taste
1 cup of pumpkin puree
Grated cheese of your choice, to taste

Method:

Saute' the onion with the butter.
Add some cracked black pepper and sea salt.
Stir in the sage.
Sprinkle with the flour, and stir for a couple of minutes.
Then add the milk.
Add the grated nutmeg.
Once you see the sauce thickening, stir in the pumpkin puree.
Remove the sauce from the heat.
Boil the pasta.
Plate up the pasta.
Cover with the sauce.
Top with the cheese.

Fried Cornmeal Mush

2011-09-23T12:35:00.004+01:00

Ingredients:

1 cup cornmeal (don't try self-rising)
1 tsp salt
4 cups water
Several tablespoons of margarine

Method:

In a large saucepan bring three cups of water to a boil.
Meanwhile, combine cornmeal, salt, and remaining cup of water.
Pour slowly and carefully into the boiling water stirring well constantly.
Reduce heat.
Cover and simmer for 15 minutes.
Rinse a pan with water and pour the cornmeal mush into it (rinsing pan and leaving the few water droplets inside help keep the mush from sticking to the pan).
Smooth mush with the back of a spatula.
Refrigerate overnight.
Next morning, cut into ¼" slices.
Fry in skillet where you have already melted several Tablespoons of margarine.
Fry until beautiful golden and crispy.
If most of margarine has been absorbed add more before flipping and frying other side.

Serving suggestions:
Serve with eggs, or enjoy plain. You can also make a tomato gravy to spoon over the top.

Poached Plums with Cream

2011-09-22T12:38:00.002+01:00

Ingredients:

300 g Plums (without stone), cut into wedges and stones removed
2 tablespoons Cream
125 g (as purchased) Yogurt, Low Fat, Plain
2 biscuit(s) La Doria Amaretti

Method:

Place the plums in a small saucepan with the cream and 2tbsp of water.
Cover and cook gently for 5 - 10 mins depending on the ripeness of the plums, until they are just tender.
Serve dolloped with the yogurt and with a crumbled amaretti sprinkled over each serving.

Festive Quorn Fillet With Orange And Pomegranate Sauce

2011-09-21T12:28:00.001+01:00

Ingredients:

4 fillet(s) (individual) Quorn Fillet
3 teaspoons Oil, Olive
50 g Onion, All Types, finely chopped
4 teaspoons (level) Cardamom, Ground, slightly split
5 medium Orange, juice of all and grated zest of one
50 g Breadcrumbs, Fresh
50 g Cashew Nuts, roughly chopped
12 teaspoons Dill, Fresh, (4 reserved for garnish)
2 teaspoons Sugar, Light Brown
2 tablespoons Pomegranate Molasses, or
800 g Carrots, Old, Raw, peeled and sliced
1 portion(s) (medium) Turnip
1 medium Parsnip, etc
75 ml Stock, Fresh

Method:

Pre-heat oven to Gas Mark 4/180°C/350°F.
Line a roasting tin with foil.
Bake fillets for 16 minutes.
Heat 2 tsp oil in frying pan.
Sauté onion until soft.
Add cardamom pods, orange zest and juice, leaving back 4-5 tbsp of juice.
Add the fillets.
Turn to coat each side with sauce.
Pour in remaining juice if necessary.
Set aside.
Chop nuts and dill until fine.
Add breadcrumbs and mix.
Heat remaining oil in frying pan.
Add breadcrumb mixture and stir until starts to become crispy.
Steam root vegetables until soft.
Mash well.
Add sufficient stock/cream to make a soft purée.

To serve:
Place 3 good tbsp of the purée on each plate with a diagonally sliced fillet on top.
Sprinkle with toasted crumbs.

Raspberry And White Chocolate Squares

2011-09-20T12:10:00.007+01:00

Ingredients:

5 spray(s) Cooking Spray
150 g butter
150 g Chocolate, White, roughly chopped
3 large Eggs, Whole
100 g Sugar, Muscovado, light
200 g Flour, Wheat, White, Plain, use plain
1/4 teaspoons Salt
1 teaspoons (level) Vanilla Extract
125 g Raspberries, fresh or frozen, thawed

Method:

Preheat oven to Gas Mark 4/180°C/fan oven 160°C.
Spray a square baking tin with cooking spray.
Melt the butter in a saucepan.
Remove from the heat and stir in half the white chocolate.
Set aside for 5 minutes to melt.
Stir until smooth.
Meanwhile, using a hand-held electric mixer, whisk the eggs and sugar together on high speed for about 4-5 minutes until very thick and pale.
Add the flour, salt, cooled chocolate mixture and vanilla.
Fold in with a metal spoon or spatula until combined.
Pour the mixture into the tin.
Sprinkle the rest of the chocolate and the raspberries over the surface.
Bake for 20-25 minutes until golden brown.
Cool completely in the tin.
Cut into squares.

Pipérade

2011-09-19T12:02:00.004+01:00

Ingredients:

3 medium Eggs, Whole
10 spray(s) Cooking Spray, Calorie Controlled
1 medium Onion, sliced thinly
2 medium Peppers, de-seeded and sliced (try and use different colours)
1 clove(s) Garlic, crushed
1 large Tomato, firm, chopped
4 teaspoons Basil, Dried, Ground, dried, or 1 tbsp fresh chopped basil
1 pinch Salt, to taste
1/4 teaspoons (ground) Pepper, Black (Whole, Cracked or Ground), to taste

Method:

Beat the eggs with some seasoning and 2 tablespoons of water.
Set aside.
Coat a non-stick pan with cooking spray and place over hob until quite hot.
Then add the onion, peppers and garlic.
Stir-fry for about 7 minutes until softened.
Stir in the tomato and seasoning.
Cook for about 3 minutes until the tomato softens.
Stir in the basil.
Pour in the eggs and allow to set on the bottom.
Stir gently to scramble lightly.
Cover and cook gently until the top is nearly set.
Stir lightly again to slightly scramble.
Serve immediately.

Stir Fried Asparagus And Sugar Snap Peas

2011-09-18T12:51:00.003+01:00

Ingredients:

50 ml Stock, Fresh
225 g Peas, Sugar Snap, trimmed
270 g Asparagus, Raw, cut in 1 1/2 inch (4cm) pieces
1 teaspoons (grated) Ginger, Root
1 clove(s) Garlic, finely chopped
1 teaspoons Lemon juice
1/8 teaspoons Salt

Method:

Heat 2 tablespoons of stock in a deep frying-pan or wok.
Add sugar snap peas and asparagus.
Stir-fry until tender-crisp, about 3 to 5 minutes. (If necessary add 1 to 2 more tablespoons of stock to prevent burning.)
Add 2 more tablespoons of stock.
Add ginger and garlic and stir-fry 1 minute.
Add lemon juice and salt.
Stir-fry 1 minute more.
Serve as a side dish with your favourite meal.

Plum And Apple Compote With Spiced Yogurt

2011-09-17T12:44:00.005+01:00

Ingredients:

500 g Plums (without stone), halved and pitted
2 medium Apple, eating, peeled, cored and sliced
200 ml (as purchased) Apple Juice, unsweetened
1 teaspoons Cinnamon
2 tablespoons Sugar, Muscovado, dark
1 teaspoons Artificial Sweetener
200 g Yogurt, Virtually Fat Free, Plain
1/2 teaspoons Mixed Spice

Method:

Put the plums, apples and apple juice into a large saucepan.
Add the cinnamon and muscovado sugar.
Heat and simmer gently, without a lid, for about 10 minutes or until the fruit is tender.
Leave to cool for 10-15 minutes.
Taste and add powdered sweetener, if required.
Stir the yogurt and mixed spice together.
Serve with the fruit compote.

Quorn And Spinach Pasta Bake

2011-09-16T12:29:00.004+01:00

Ingredients:

130 g Pasta, Plain, Fresh, Uncooked, penne
5 spray(s) Cooking Spray, Calorie Controlled
1 small Onion, All Types, red, finely sliced
1 clove(s) Garlic, crushed
175 g Quorn Pieces
150 g Tomatoes, Cherry, halved or quartered
200 g Spinach, fresh
50 g Cheese, Soft, Medium Fat, with herbs
1/8 teaspoons (ground) Pepper, Black (Whole, Cracked or Ground)
1 tablespoons Basil, fresh, finely shredded
1/2 teaspoons (level) Nutmeg, Ground

Method:

Cook the pasta according to the pack instructions.
Meanwhile, spray a large frying pan with low fat cooking spray.
Preheat the pan and fry the onions for 3-4 minutes.
Add the garlic and the Quorn pieces and continue frying for a further 3-4 minutes.
Add the tomatoes and fry for 2-3 minutes.
Season with black pepper to taste.
Reduce heat and keep warm until pasta is cooked.
Drain the pasta.
Return to the pan with the spinach.
Cover and allow the spinach to wilt.
To the pan with the pieces add the soft cheese.
Bring to the boil.
Reduce heat and simmer for 1-2 minutes.
Add the pasta and spinach to the pieces with a pinch of nutmeg and sauce.
Stir well and serve garnished with the fresh basil.

Mushroom Pasties

2011-09-15T12:15:00.004+01:00

Ingredients:

250 g Mushrooms, (9 oz) open-cup, sliced thinly
2 medium Spring Onions, chopped finely
1 tablespoons Soy Sauce
2 tablespoons Fromage Frais, Very Low Fat, Plain
1 tablespoons Parsley, fresh, chopped (optional)
4 sheet(s) Pastry, Filo, Raw, 30cm (12-inch)
4 teaspoons butter, melted
1 pinch Salt, to taste
1/4 teaspoons (ground) Pepper, Black (Whole, Cracked or Ground), to taste

Method:

Put the mushrooms, onions and soy sauce into a saucepan, with 5 tablespoons of water and some seasoning.
Bring to a sizzle, then cover the pan and lower the heat.
Cook for about 5 minutes until the mushrooms have softened.
Drain and cool.
Then mix in the fromage frais and parsley.
Set aside.
Preheat the oven to Gas Mark 5/190°C/375 °F.
Take a sheet of filo pastry and brush quickly with a quarter of the melted butter.
Fold in half lengthways.
Put a quarter of the cool filling at the top.
Fold in the sides down the full length of pastry and then roll up to make the pasty.
Repeat with the remaining 3 filo sheets so that you have a total of four pasties.
Place the pasties joint-side down on a flat baking sheet.
If you have any melted butter left over, brush this lightly on top.
Bake for 20 minutes until crisp and golden brown.
Remove to a wire tray to cool slightly.
Eat warm.

Orange Sweetheart Cookies

2011-09-14T12:08:00.004+01:00

Ingredients:

125 g butter
125 g Sugar, Light Brown
1 medium Egg, Whole
1 teaspoons (as purchased) Baking Powder
1 zest(s) of 1 Orange
2 tablespoons Orange Juice, Unsweetened
1 teaspoons (level) Vanilla Extract
250 g Flour, Wheat, White, Plain, plain

Method:

Mix the first seven ingredients together and beat with an electric whisk or hand whisk until fluffy.
Stir in the flour until well mixed.
Chill the mixture for up to 2 hours, until firm. (Sometimes this isn't necessary, it just depends on the temperature of the margarine and whether the dough is too soft and sticky to roll out).

Preheat the oven to Gas Mark 6/200ºC/400ºF.
Line two baking trays with non-stick baking paper.
Roll or pat out the dough on to a floured surface.
Cut into shapes and transfer to the baking tray with a palette knife.
Bake for 6 to 10 mins, until golden around the edges.
Cool on a rack before decorating.

Note:
Dust them with icing sugar to decorate.

Weight Watchers' Banana Bread

2011-09-13T12:00:00.002+01:00

Ingredients:

5 spray(s) Cooking Spray, Calorie Controlled
200 g Flour, Wheat, White, Self Raising
75 g Butter
75 g Sugar, Caster
1 tablespoons (level) Honey, (optional) or an extra tbsp sugar
2 medium Egg, Whole, beaten
2 medium Banana, ripe, mashed
100 g Sultanas, optional

Method:

Spray a loaf tin with cooking spray.
Preheat the oven to Gas Mark 4/180°C/350°F.
Cream the butter and sugar together (and the honey, if using) until light and fluffy.
Add the eggs gradually, beating well the whole time.
Stir in the flour gently but do not beat the mixture any more.
Stir in the mashed bananas and the sultanas, if using.
Spoon into the tin and bake for about 1 hour or until just firm.
Turn out and cool on a rack.

Note:
Ripe bananas are best for this recipe as they have a natural sweetness and mash easily.

Key Lime Puddings

2011-09-12T12:53:00.005+01:00

Ingredients:

300 g Cheese, Soft, Medium Fat
2 tablespoons Milk, Skimmed
2 medium Lime, Whole, juice and finely grated rind (use 2 limes)
3 medium Egg, Whole
5 tablespoons Artificial Sweetener, powdered

Method:

Preheat oven to Gas Mark 4/180°C/350°F.
Beat the low fat soft cheese with the milk until smooth and creamy.
Add the lime rind and juice, egg yolks and 3 tbsp of powdered sweetener.
Share between 4 small heatproof dishes or ramekins.
Stand on a baking sheet and bake for 5 minutes.
Meanwhile, whisk the egg whites in a grease-free bowl until they hold their shape.
Whisk in the remaining powdered sweetener.
Remove desserts from oven and pile the meringue on top.
Return to oven to bake for 5 more minutes, until golden.

Raspberry-Peach Smoothie

2011-09-11T12:35:00.003+01:00

Ingredients:

175 g Yogurt, Plain
1 medium Peach, stone removed and sliced
60 g Raspberries, fresh or frozen and thawed
1/4 teaspoons (level) Vanilla Extract

Method:

Combine all ingredients in a blender and purée until smooth.
Pour into a tall glass and serve.

Note: For a thicker smoothie, add 1/4 cup of ice cubes before blending.

Quick Peach Ice Cream

2011-09-10T12:24:00.005+01:00

Ingredients:

400 g Peaches in Juice
2 teaspoons (level) Honey, runny
360 g Fromage Frais, Plain or yogurt, plain

Method:

In a shallow, freezerproof container, freeze the peaches with their juice until almost solid.
Tip the frozen peaches into a food processor and whiz very briefly.
Add the honey and fromage frais and whiz again, until just smooth but still ice cold.
Serve at once or freeze until required but make sure you remove it from the freezer at least 20-30 minutes before serving.

Alternatives:
Also works with other fruits such as bananas and mangos.

Spiced Apple And Plum Chutney

2011-09-09T12:10:00.002+01:00

Ingredients:

250 g Apple Rings, Dried, chopped
600 ml Water
1 small Onion, All Types, chopped
190 g Plums (without stone), pitted and roughly chopped
25 g Sultanas
1 teaspoon Salt
150 ml Vinegar, All Types
90 g Sugar, Caster
3 individual Cloves, Whole or Ground
1 teaspoon Cinnamon

Method:

Put the apple slices into a large saucepan and cover with the just-boiled water.
Bring to the boil.
Reduce the heat and simmer gently for about 30 minutes until the liquid has almost evaporated.
Add the onion, plums, sultanas, salt, vinegar, sugar, cloves and cinnamon.
Simmer gently, stirring until the sugar has dissolved.
Cook gently, without a lid, until the chutney is thick and pulpy - about 1hour 15 minutes, stirring often.
Pot the chutney in warm sterilised jars and seal whilst hot.

Remember that the chutney will only thicken a little more as it cools, so it should be the right consistency before you pot it.

This recipe makes 2 x 450g jars.

Spinach And Poached Egg Muffins

2011-09-08T12:44:00.003+01:00

Ingredients:

2 tablespoons Vinegar, All Types
1 medium Muffin, English, White, halved
200 g Spinach, fresh, washed, with large stems removed
1 teaspoons (level) Nutmeg, Ground
2 tablespoons (level) Crème Frâiche, Half Fat
2 medium Egg, Whole
1 pinch Salt
1/8 teaspoons (ground) Pepper, Black (Whole, Cracked or Ground)
1 tablespoons Chives, Fresh, to garnish (optional)

Method:

Put a pan of water with the vinegar on to boil.
Toast the muffin halves in a toaster or under the grill until lightly browned.
Meanwhile, warm the spinach through in a small saucepan.
Season and add a pinch or two of nutmeg with the crème fraîche.
When the water is at a boil, break the eggs into a small cup and then carefully slide out of the cup and into the water.
Simmer for aprox three minutes.
When the white is firm, but the yolk still soft, remove with a slotted spoon.
Spoon the spinach on to the toasted muffin halves.
Then put the eggs on top of the spinach.
Garnish with chives, if using, and serve.

Tomato Bean Salad

2011-09-07T12:11:00.004+01:00

Ingredients:

Canned mixed pulses
Cooked green beans
Chopped tomatoes
Spring onions
Tofu
2 tbsp tomato puree
2 tbsp lemon juice

Method:

Mix together tomato puree and lemon juice to make the dressing.
Combine all other ingredients.
Dress with the tomato-lemon dressing.

Sweet & Sour Tofu

2011-09-06T12:48:00.001+01:00

Ingredients:

250g Cauldron Tofu
2 tbsp oil
1 large red pepper
1 carrot, peeled and diced
Sliced green beans can also be added
3 spring onions, sliced
1 x 432g tin of pineapple chunks, drained
3 tbsp soft light brown sugar
4 tbsp cider vinegar
4 tbsp tomato ketchup
250ml vegetable stock
1 tbsp cornflour
Salt and pepper to season

Method:

Pre heat the oil.
Fry the tofu on all sides until golden brown.
Remove from the pan.
Stir fry the peppers, carrots, beans and onion for 2-3 minutes.
Add the pineapple, sugar, vinegar, ketchup and stock.
Bring to the boil.
Dissolve the cornflour in a little water and add to the pan.
Stir until thickened (add more stock if necessary).
Season to taste with salt and pepper.
Return the tofu pieces to the pan and heat through.
Serve with noodles and rice.

Buddha's Stir Fry Vegetables With Marinated Tofu

2011-09-05T12:40:00.001+01:00

Ingredients:

1 tablespoon groundnut oil
1 tablespoon freshly grated root ginger
1 medium carrot, julienne
1 small handful of babycorn, sliced
1 X 225g tin of bamboo shoots, drained, julienne
4 fresh shitake mushrooms, sliced
160g of Cauldron Marinated Tofu pieces (or other marinated tofu pieces)
1 small handful of beansprouts
2 spring onions, 2cm sliced on the diagonal

For the sauce:
100ml cold vegetable stock
1 tablespoon light soy sauce
1 tablespoon vegetarian mushroom sauce
1 teaspoon toasted sesame oil
1 tablespoon cornflour

Method:

In a small measuring jug, add all the ingredients of the sauce together (from cold vegetable stock to the cornflour) and stir well.
Keep to one side.
Heat a wok over high heat, and as the wok starts to smoke add the groundnut oil.
Add the grated ginger and stir for a few seconds.
Then add the carrots, babycorn and bamboo shoots and stir-fry for 2 minutes.
Add the shitake mushrooms and stir-fry for a few seconds.
Add in the sauce and bring to the boil.
When the sauce has thickened, add the marinated tofu pieces, beansprouts and spring onions, and cook for 1 minute.

Transfer to a serving plate and serve with an accompaniment of dishes or serve on its own, or with boiled rice (such as Jasmine rice).

Tofu Filo Parcels

2011-09-04T12:27:00.001+01:00

Ingredients:

250g tofu, drained and minced with fork
2 tbsp oil
1 onion, peeled and finely diced
1 garlic clove, peeled and crushed
1 tsp each ground ginger, cinnamon and mixed spice
2 tsp ground coriander
1 tbsp tomato puree
2 tbsp water
2 tbsp freshly chopped coriander
Juice and rind of 1 lemon
1 packet filo pastry
50g melted butter
Dipping sauce to serve

Method:

Pre-heat the oven to 190°C, Gas Mark 5.
Pre-heat the oil and fry the onion and garlic until soft.
Stir in the spices and cook for a minute, stirring continuously to prevent burning.
Add the tofu and continue stirring for 2-3 minutes.
Stir in 2 tbsp water, tomato puree, coriander, lemon juice and rind.
Leave to marinate and cool for 20 minutes.
Cut in half so you have 10 1cm squares.
Take 3 sheets of filo pastry, one at a time.
Take one square and brush with a little melted butter or margarine.
Place another square on top of layer one at an angle (creating a flat 8 pointed star).
Brush again.
Do the same with the third sheet.
Place a tablespoonful of the tofu mixture into the middle of the filo pastry.
Bring the edges of the pastry up together and pinch them to form a little parcel (moneybag shape).
Make up the rest of the parcels in the same way.
Brush with melted butter and place on a greased baking tray.
Bake in the oven for 8-10 minutes until the pastry is crisp and golden.
Serve with dipping sauce.

Mushroom And Tomato Pitta Boats With Tofu Scramble

2011-09-03T12:12:00.002+01:00

Ingredients:

For the mushroom and tomato boats:
1 1/2 tbsp butter or vegetable oil
325g small chestnut mushrooms (halved or quartered if necessary)
1 tsp coriander seeds, well crushed
1/2 tsp coarsely ground black pepper
2 cloves garlic, finely chopped
16 cherry tomatoes
1 tsp mild paprika
1 tbsp flat leaved parsley, roughly chopped
2 tbsp olive oil
1 tbsp vegetarian Parmesan-style cheese, finely grated (omit for vegan)
2 tsp fresh dill, finely chopped (or 1 tsp dried)
4 pitta breads

For the tofu scramble:
285g firm tofu
2 tbsp vegetable oil
2-3 sliced spring onions, including the green part
1 clove garlic, finely chopped
½ small red pepper, diced
1/4 tsp turmeric
1-2 tbsp soy sauce or tamari
cayenne or black pepper according to taste

Method:

For the mushroom and tomato boats:
Heat the butter or oil in a medium-sized saucepan.
Add the mushrooms and the spices, and stir together.
Cover and cook on a low heat for 6-7 minutes shaking the pan occasionally.
Add the garlic, tomatoes and paprika and cook uncovered for a further 5 minutes until the tomatoes start to split.
Mix in the parsley.
Combine the olive oil, dill and cheese in a small bowl.
Grill the pitta slices, split open and brush the inside with the oil mixture and grill until slightly crispy.
Pile a quarter of the mushroom and tomato mixture on top of each pitta and serve immediately with the tofu scramble.

For the tofu scramble:
Drain and crumble the tofu.
Gently heat the oil.
Saute the spring onions, garlic and red pepper for 2 minutes, stirring occasionally.
Add the crumbled tofu and turmeric, and stir well until heated through.
Add soy sauce and pepper to taste.

Blueberry or Rhubarb Coffee Cake

2011-07-27T22:36:00.001+01:00

Ingredients:

For the cake:
1 and a half cups of all-purpose flour
Three quarters of a cup of sugar
2 teaspoons of baking powder
1 and a half teaspoons of lemon peel, grated
Half a teaspoon of grated (or ground) nutmeg
Quarter of a teaspoon of salt
Two thirds of a cup of milk
Quarter of a cup of butter, melted
1 egg, beaten
1 teaspoon of vanilla extract
2 cups of fresh or frozen blueberries or chopped rhubarb

For the topping:
Three quarters of a cup of sugar
Half a cup of all-purpose flour
Quarter of a cup of butter

Method:

In a mixing bowl, combine the flour, sugar, baking powder, lemon peel, salt and nutmeg.
Add the egg, milk, butter and vanilla.
Beat for 2 minutes (may not take as long with an electric mixer) or until well blended.
Pour in to a greased cake pan.
Sprinkle with the blueberries or rhubarb.
In a seporate bowl, combine all topping ingredients until they are all crumbly.
Sprinkle topping ingredients over the blueberries.
Bake at 350 degrees F for 40 minutes, or until lightly browned.

Vegan Tzatziki

2011-07-26T21:40:00.001+01:00

Ingredients:

12-14 ounces firm tofu (if you have silken, that works best), well drained but not pressed
3 tbsp. lemon juice, fresh
1 tbsp. white wine vinegar (or, in a pinch, distilled white vinegar)
1/2 tsp. salt, plus additional to taste
1 tbsp. minced garlic
2 tbsp. olive oil
pepper to taste
1 cucumber, seeded and grated
1 tbsp. fresh dill (or 1/2 tbsp. dried dill)

Method:

In a food processor, blend the tofu, lemon juice, vinegar, and salt.
When it’s creamy, add the chopped garlic and oil.
Then blend it all again.
Taste what you’ve got, and add pepper and more salt to taste.
When it tastes delicious, set aside.
Take your grated cucumber and squish them between your hands to get out as much liquid as possible.
Throw into a dish with the herbs.
Add the tofu dip and stir to blend.
Cover and refrigerate for at least two to three hours.

Serving suggestions:
Especially delicious in a wrap over some falafel with shredded lettuce and tomato.

Finger Cookies… Literally!

2011-07-22T10:42:00.003+01:00

Ingredients:

1 cup butter, softened
1 cup powdered sugar
1 egg
1 tsp almond extract (can sub with extra vanilla)
1 tsp vanilla
2 2/3 cups flour
1 tsp baking powder
1/4 tsp salt
3/4 cup whole blanched almonds (optional)
raspberry jelly (jam)

Method:

In a large mixing bowl, beat together butter, sugar, egg, almond extract and vanilla.
Whisk dry ingredients together in a medium mixing bowl.
Add to wet ingredients and stir thoroughly.
Cover and refrigerate 30 minutes.

Working with one quarter of the dough at a time and keeping remainder refrigerated:
roll a scant tablespoon full of dough into a thin log shape, about 4″ long for each cookie.
Squeeze closest to center and close to one end to create knuckle shapes.
Press almond firmly into the end of the cookie for nail. (If not using almonds, simply make an indent with your [real] finger.)
Using a paring knife, make slashes in several places to form knuckles. You want them a bit thin and gangly looking, since they’ll puff a little when you bake them.
Place on lightly greased baking sheets.
Bake in 325F oven for 20-25 minutes or until pale golden.
Let cool for a few minutes.
Meanwhile, melt jelly over low heat in a small saucepan.
Carefully lift almond off of each finger, spoon a tiny amount of jelly onto nail bed, and press almond back in place so the jelly oozes out from underneath.
You can also make slashes in the finger and fill them with “blood.” (Again, if not using almonds, fill the nail beds with jelly. Even creepier, as they’re missing fingernails!)

Fresh-From-The-Pumpkin Bread

2011-07-21T10:48:00.002+01:00

Ingredients:

2 cups of fresh cooked pumpkin
3 1/2 cups all-purpose flour (not self-rising flour)
2 tsp. baking soda
2 cups sugar
1 cup brown sugar
4 eggs, beaten
1 cup vegetable oil
1 1/2 tsp. salt
2 tsp. cinnamon
2 tsp. nutmeg

Method:

Preheat oven to 350 F.
In a large mixing bowl, stir together flour, baking soda, salt, cinnamon, nutmeg and sugar (both).
Add the eggs, water, oil and pumpkin goop.
Stir with a whisk until blended. (This will take a while… gotta make it really smooth.)
Pour into two lightly greased and floured loaf pans.
Bake for 1 hour at 350 F (175 C).
Test at the 45-minute mark. Do the knife test: stick a clean knife in. It’s done if it removes cleanly.
Remove from the oven and cool slightly (10 minutes).
Take out of pans to let cool on a rack.

Pumpkin Cupcakes with Cream Cheese Frosting

2011-07-20T10:36:00.005+01:00

Ingredients:

For cupcakes:
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 cup packed light-brown sugar
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15 ounces) pumpkin goop

For cream cheese frosting:
8 ounces cream cheese, room temperature
8 tablespoons (1 stick) unsalted butter, cut into pieces, room temperature
1 cup confectioners’ sugar
1 teaspoon pure vanilla extract

To decorate:
1 piece candy corn - or similar - per cupcake

Method:

Preheat oven to 350 degrees F.
Line cupcake pans with paper liners; set aside.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs.
Add dry ingredients, and whisk until smooth.
Whisk in pumpkin puree.
Divide batter evenly among liners, filling each about halfway.
Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed.
Transfer to a wire rack; let cool completely.

While baking, place cream cheese in a medium mixing bowl.
Using a rubber spatula, soften cream cheese.
Gradually add butter, and continue beating until smooth and well blended.
Sift in confectioners’ sugar, and continue beating until smooth.
Add vanilla, and stir to combine.
Top with this cream cheese frosting, and finish off with a piece of candy corn.

Pumpkin “Goop”

2011-07-19T10:31:00.000+01:00

Ingredients:

one pie pumpkin (they’re also known as sugar pumpkins)
water
a large, shallow bowl

Method:

Cut the pie pumpkin in half and gut the insides.
Set aside the seeds for later!
Cut the pumpkin into quarters.
Put the pieces into a bowl filled with a couple inches of water.
Microwave for about 7 minutes, then set aside to cool.
(The pumpkin should be easily poked with a fork).
Scrape the pumpkin from the shell, and if you have a food processor, blend until smooth.

Now you have pumpkin goop! Use for any recipe that calls for canned pumpkin.

Note: Each sugar pie pumpkin yields about 15 oz.

Sugar Skulls for Day of the Dead

2011-07-18T10:25:00.002+01:00

Ingredients:

1 cup granulated white sugar
2 teaspoons water
silicone ice cube mold
cookie sheet on hand
candy melts, coloured icing, etc to decorate your skulls

Method:

Put 1 cup of granulated white sugar in a mixing bowl.
Make an indentation in the middle of the sugar.
Add 2 teaspoons (yes, teaspoons!) of water into it.
Squish the mixture with your fingers for about one minute until completely incorporated.
Make sure there are no lumps of dry sugar. When it’s mixed, it should feel like wet sand.
Fill the molds with sugar and pack tightly.
Level top off with a flat spatula or scraper.
Put a cookie sheet on top of the mold, then turn over and quickly unmold the skulls.
Let the skulls dry 5 hours or overnight, or put them in a 200° F oven for 5-10 minutes to help them dry more quickly.

When they’re dry, you can decorate them! Use royal icing, mini tubes of frosting from the grocery store, or colored candy melts to decorate the skulls to resemble the colorful Day of the Dead skulls.