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18 easy recipes

• thanksgiving squash soup • stuffed turkey • pumpkin pie

thanksgiving cocktails Page 3

what to do with leftovers Page 17

learn to carve a turkey Page 16






SOUPS & SALADS Cauliflower Soup


Spinach & Shrimp Salad


Vegetarian Thanksgiving Squash or Pumpkin Soup




Sweet Potato Dauphinois


Chestnut, Port, Cranberry and Bacon Stuffing


Decadent Mashed Potatoes


Cinnamon Basil Baked Cranberry Sauce


Green Beans with Roasted Garlic and Mushrooms


Easy Cheesy Drop Biscuits


Cajun Dirty Rice





Bucatini with Fennel


Stuffed Turkey


Crockpot Turkey Breast






Profiteroles Aux Glaces


Milk Chocolate Pumpkin Bread


Vegan Pumpkin Pie


Ice Cream Toppings


White Hot Chocolate



Turkey Cranberry Cocktail

Pumpkin Cocktail

Apple Cider

Pumpkin Cocktail

Turkey Cranberry Cocktail

This cocktail goes perfectly with the flavor of baked pumpkin pie. Mix pumpkin puree or pumpkin pie spice with vodka, Kahlua or Irish Cream. For a frozen cocktail, blend pumpkin puree or pie spice with vodka and vanilla ice cream.

Vodka Cranberry

Apple Cider Simmer apple cider with cinnamon, cloves, allspice, or any fall spices. Strain the drink into a glass and add dark rum. Garnish the drink with a single cinnamon stick.



Vodka Cranberry

Mix vodka and cranberry juice in a shaker with ice and add a splash of seltzer. Garnish with cranberries or lime wedges.

A turkey cranberry cocktail will match perfectly with a roasted turkey dressed with cranberry sauce. To prepare this, mix 1½ part wild Turkey Bourbon whiskey with 4 parts cranberry juice. Add ½ part of brandy and 1 teaspoon of lime juice.

Wine Wine is an elegant and hassle free choice for your Thanksgiving dinner. Try a white wine such as a Chardonnay, Sauvignon Blanc, White Burgundy, Riesling or White Zinfandel. If you prefer a red wine, try the classic Pinot Noir.

Soups & Salads


Soups & Salads Cauliflower Soup 1 small whole cauliflower, cut up 1 small potato, cut up 1 tbsp chopped onion 2 tbsps flour 1 tbsp paprika 1 tbsp oil 1 tbsp Knorr® chicken bouillon 5-6 cups warm water ½ cup parsley 1 to 2 tbsp sour cream (or to taste) ¼ tsp salt (or to taste)


Directions: 1. Wash the cauliflower in warm water, drain and set aside. 2. In a medium pot, add cauliflower and potato and sauté for 2 minutes. 3. Sprinkle in flour, paprika, oil and chopped onion, and sauté until golden brown. 4. Mix in chicken bouillon. Add salt to taste. 3. Add water, stir and cover. Simmer on low heat for 15-20 minutes or until the cauliflower is softened. Serve with parsley and sour cream.

Recipe By: Magdi, whose website shows you how to cook traditional Gourmet Hungarian food with a modern twist.

Spinach & Shrimp Salad Serves 2 200 g spinach 8 strips cooked bacon 75 g mushroom 50 g red onions 50 g roasted bell peppers 50 g diced tomatoes 50 g blue cheese 10 shrimp 50 ml balsamic vinaigrette 2 hardboiled eggs Directions: 1. Blanch shrimp for 3 minutes and put it under cold running water. 2. Keep some blue cheese and bacon separate (for sprinkling on top). 3. Mix all the ingredients (except egg) with the balsamic vinaigrette. 4. Cut egg into quarters & put it on top of salad. 5. Crumble some blue cheese & sprinkle some cooked bacon pieces on top.


Soups & Salads Vegetarian Thanksgiving Squash or Pumpkin Soup Any winter squash or pumpkin in season, 4 cups halved or quartered squash or pumpkin (enough to make about 4 cups) 2-3 quarts water 1 tbsp natural, organic soy sauce 1 tbsp cold pressed, virgin olive oil Super Immunity ingredients: 1 onion, peeled, diced 2 cloves garlic, peeled, diced 2 chunks ginger root (remove after cooking) 1 heaping tbsp oregano 1 tsp curry powder ½ tsp cumin 1 heaping tsp ground coriander ½ tsp green or red chili powder 1 tsp crushed red chili 1 tsp dill weed Chopped fresh cilantro Finely sliced green onion A pinch of ground coriander

Directions: 1. Place squash or pumpkin on a large baking sheet and bake at 350° till tender. 2. When tender, remove from oven, and cool a little. Scoop out seeds. Cut up or spoon out the "meat" of the squash and add to broth below. 3. Fill large soup pot with water. Add squash or pumpkin. 4. Add the Super Immunity ingredients. 5. Simmer at least ½ hour or so till ingredients are melded. 6. Turn off heat. Remove ginger chunks. 7. When cooled a little, blend the soup lightly in blender. 8. OPTIONAL: For a richer soup add 3/4 cup plain soy milk or half and half 9. Return to pot and add remaining 1 cup or so of baked squash or pumpkin cut in chunks. Warm up again if needed. 10. Serve into bowls and top with cilantro, green onion and coriander.

Recipe By: Cary Ellis, author of "Super Immunity Secrets" cookbook and the free Healthy Lifestyle Guide




Sides Chestnut, Port, Cranberry and Bacon Stuffing Serves 4 500g / 2 ½ cups sausage meat 75g / ½ cup dried cranberries Port 50ml / ¼ cup 1 clove of garlic chopped 1 white onion chopped 1 1/2 tsp dried thyme 3 rashers of streaky bacon 240g cooked and peeled chestnuts 140g breadcrumbs 2/12 cups or 3 slices white bread 1 large egg Salt and pepper

Directions: 1. Preheat oven to Gas 5 or 190c 2. Soak the cranberries in the port for about an hour before you start making it! Makes it taste nicer but don’t worry about it if you’ve run out of time! 3. Start by gently frying the onions and bacon together in a pan with a little oil or butter, until they start to go golden, about 3 minutes. Meanwhile blend the chestnuts until they are in small pieces or finely chop them with a knife. 4. Once the bacon and onions are cooked put them in a big bowl and simply add all the other ingredients and mix well together. Get your hands in there and messy – its easier! 5. Roll into balls or use as stuffing to put inside the turkey. If you’re cooking it separately from the turkey, roll into balls and cook in the oven for approximately 30 minutes on gas 5.

Recipe By: Caroline Artiss, Chef and Food Presenter with 15 years of experience in the food industry and her own website.

Decadent Mashed Potatoes Serves 4 8 cups potatoes, cubed and peeled 1/3 cup whipping cream 2 tbsp fresh chives, chopped 2 tbsp fresh Italian parsley, chopped 2 tbsp butter 1 tsp salt ½ tsp pepper Directions: 1. In a large pot of boiling salted water, cover and cook the potatoes until they are tender. Drain, return the potatoes to the pot and mash well. 2. Meanwhile, in a small saucepan, heat together the cream, chives, parsley, butter, salt and pepper until the mixture is steaming. 3. Add the cream mixture to the potatoes and mash again.

Recipe By: MyGlutenFacts, a powerful tool that helps you determine which foods are safe for your diet.


Sides Sweet Potato Dauphinois Serves 8 3 large sweet potatoes 1 cup Gruyere cheese, shredded Salt and pepper to taste 2-3 cups heavy whipping cream 1 stick butter 1 tbsp nutmeg

Directions: 1. Clean and then thinly slice the sweet potatoes into circles. A mandolin is most helpful in this process. 2. In a pie dish, grease the dish with the butter. 3. Create a layer of sweet potatoes on the bottom of the dish. Pinch off small nuggets of butter and sprinkle on top of the sweet potatoes (about 1 tbsp of butter/layer). 4. With each layer of sweet potatoes, sprinkle the finely shredded gruyere cheese, a pinch of salt, pepper and nutmeg. Note: This will make about 4 layers of sweet potatoes and you want the top layer to have the butter/cheese as well. 5. Once the layers have been packed firm, pour cream around the perimeter until it starts to leak through the top of the potatoes. 6. Cover with aluminum foil. Place the pie dish on a cookie sheet to prevent any spills or drips from getting your oven dirty. This dish does have a tendency to ooze over the sides. 7. Bake at 350 degrees for an hour. After the hour has passed, for 5 minutes, turn the oven to the broiler setting, remove the foil and broil. This will crisp up the potatoes. 8. Let cool for approximately 10 minutes. Cut like a pie and serve.

Recipe By: Cooking With Caitlin, who can be seen on their website, heard on the radio, and watched on television.

Cinnamon Basil Baked Cranberry Sauce 1 pound fresh cranberries 1½ cups pecans, chopped 1 cup orange marmalade

¾ cup sugar ½ cup orange juice 1 tbsp Cinnamon Basil, minced

Directions: 1. Snip a few Cinnamon Basil leaves from the Cinnamon Basil plant. 2. Wash the Cinnamon Basil leaves with cool water to keep the leaves fresh. Dry the leaves on a paper towel and cut them in to fine pieces with the help of kitchen utility scissors. Put the leaves that are cut in a bowl. 3. Add the fresh cranberries into a large bowl. Add chopped pecans, the raw sugar, and the Orange Marmalade. Add the orange juice and the chopped Cinnamon Basil. Mix the mixture well until the cranberries are completed coated. 4. Once you have mixed it, put the mixture in a greased oblong pan and bake it in the oven at 350F degrees until the cranberries become really tender. 5. Refrigerate it overnight.

Recipe By: Ramona Werst, who blogs about her basil adventures at Love Your Basil.


Sides Green Beans with Roasted Garlic and Mushrooms Serves 4-6 1 large head garlic (to make about 2 tbsp. roasted garlic paste. See comments below.) ½ lb. cremini or portobello mushrooms, sliced about 1/8” thick 1 tbsp. olive oil 1 ½ lbs. fresh green beans, ends trimmed then cut diagonally into roughly 2” lengths (about 6 cups, trimmed) 1 cup vegetable broth 1 tbsp. olive oil 1 tbsp. chopped fresh tarragon or fennel fronds Sea salt to taste Freshly ground pepper, to taste

Directions 1. Roast garlic the night before preparing the rest of the recipe. 2. In a large saute pan, heat the oil until quite warm, then add the mushroom slices and cook over medium-low heat for about 15-20 minutes, until their moisture is evaporated and they are lightly browned. Stir occasionally to prevent burning. Remove from heat. 3. While the mushrooms cook, prepare the beans. Combine them with the broth in a large saute pan with a lid. Cover, bring to a boil, then reduce heat to medium-low and simmer for about 10 minutes, until almost tender when tested with a fork. 4. While beans cook, squeeze the roasted garlic from skins into a small bowl. 5. Finely chop the fresh herbs and set aside. 6. When beans are almost tender, remove the lid and push the beans to the sides of pan. Add the roasted garlic to center of pan and, using a large fork, mash and blend with remaining vegetable broth to form a thin paste. Blend in the olive oil, then stir the garlic paste into beans to coat. Stir in the cooked mushrooms, fennel or tarragon, and salt and pepper. Cook 2-3 more minutes or until all of broth has evaporated and flavors have melded. Serve immediately.

Recipe By: Delectable Planet. Their website promotes eating lower on the food chain to support the environment and health.


Making Thanksgiving Stuffing At Home

There are two main ways to stuff a turkey. The traditional method is to stuff the turkey with the uncooked stuffing ingredients and then roast it. Another method is to prepare the stuffing separately in a casserole dish and then stuff it inside the roasted turkey. Both methods will result in delicious stuffing if properly prepared, but the traditional method requires a little more care and attention. First, prepare your materials. You can use different types of items to stuff the turkey. One of the most common choices is to use dry bread cubes. You can also use vegetables, sausages, seafood, eggs, etc. Do not use pre-cooked or pre-packaged stuffing as you will not get the desired quality. If you prefer the traditional method of preparing stuffing, mix all the ingredients together before packing them into the turkey. Do not over stuff the turkey or even stuff tightly. Stuffing will expand during the cooking process, so packing a turkey too tightly may result in a burst mess. Keep enough space inside the turkey for hot air to circulate. After packing the turkey loosely tie both the drumsticks together with a clean and white string. Also secure the neck portion with the help of toothpicks, so that nothing comes out. Bake your extra stuffing as well so you can serve it next to the Turkey. To figure out how to cook the turkey, use a turkey roasting timetable. The time and temperature will vary according to the size of the turkey. A food thermometer is also useful for checking the temperature of your turkey as it roasts. The temperature in the inner thigh area should be 180 degrees F and the temperature of the stuffing area should be 165 degrees F.

If you find that the turkey has roasted completely before the stuffing is ready, remove all the stuffing from your turkey and bake it separately. Then re-stuff your turkey. If both have cooked properly in the same amount of time, take them out of the oven and immediately cover the turkey with aluminum foil. Let the turkey sir for 10-15 minutes, before carving. On the other hand, if you follow the second method, it will be quite simple. Bake the stuffing while the turkey is being roasted. Let the stuffing bake at 325F for at least an additional 30 minutes after the turkey is done. Then pack your turkey with the stuffing and voila! Your Thanksgiving turkey is ready to be served.


Sides Easy Cheesy Drop Biscuits Serves 17-20 biscuits 2 Cups flour 2 tsp baking powder ½ tsp salt 4 tbsp shortening 1 cup 2% lowfat Milk 1 head roasted garlic ½ to ¾ cup sharp Cheddar cheese, grated

Directions: 1. To roast garlic, cut the top off of a head of garlic exposing the cloves. Place in aluminum foil and drizzle with olive oil. Make sure garlic is wrapped tightly in the foil. Bake at 350 Deg F for 45 minutes. 2. Preheat oven to 450 degrees Farenheit. 3. Mix Flour, Baking Powder, Shortening & Salt until the batter has a consistency of coarse meal. 4. Add Roasted Garlic and Milk to mixture. Mix until you have a sticky dough, then stir in cheese. 5. Spoon heaps of dough onto greased baking sheet and bake for 10-12 minutes or until crisp around the edges.

Recipe By: Darren Barr, an everyday guy who shares his love for great food on his website.

Cajun Dirty Rice 1 lb ground round beef 1 lb lean ground pork 2 links of fresh pork sausage 4 cups Cajun Trinity 2 tbsp minced garlic 1 stick of butter 1 cup chicken stock 3 cups rice 6 cups water Tony’s Creole Seasoning and Salt to taste Chopped green onions for garnish ½ cup chopped pecans for garnish

Directions: 1. Make rice according to package directions. 2. Melt butter in a deep skillet. Slice into the casing on the sausage and remove the meat inside. Place all meat in the skillet. On medium high heat, cook the meats and mash into a fine ground meat mixture. It should take about 10 minutes. 3. Add the Cajun Trinity, minced garlic and ½ cup chicken stock. Cover and simmer on medium heat for 30 minutes. Stir occasionally to prevent sticking and clumping. 4. Using a large mixing bowl, blend together meat mixture and rice. It should be a good 50/50 mix. Season to taste and stir well. Pour into a casserole dish or 13 x 9 baking pan. Garnish with chopped green onions and pecans. Serve hot.

TIP: May be used as a stuffing for turkey, chicken, or a pork roast. Rice dressing, or rice stuffing, is also a great side dish. Recipe By: Beryl Stokes, an authentic Cajun, born and raised in South Louisiana and creator of Cajun Cooking TV.


Main Dish


Main Dish Bucatini with Fennel Serves 4 3 tbsp canola oil 1 large fennel bulb, thinly sliced 1 large onion, thinly sliced 2 garlic cloves, minced 2 orange peppers, thinly sliced ½ cup golden raisins 2 tbsp chopped fresh parsley 2 tsp lemon zest 1 small tin anchovy fillets, finely chopped Salt and pepper to taste 12 oz bucatini 1/3 cup toasted pine nuts

Directions 1. Heat canola oil in a large skillet over medium low heat. SautĂŠ fennel, onion and garlic until just tender, about 4-5 minutes. Stir in peppers, raisins, parsley, lemon zest and anchovy fillets. Cook for 4 minutes, until the peppers are tender. 2. Meanwhile, cook pasta in a large amount of water according to package directions, until just tender. Drain pasta, reserving 1 cup (250 ml) pasta water. 3. Combine pasta and vegetables and add some of the reserved pasta water if needed. Sprinkle with pine nuts. Serve immediately.

Recipe By: Manitoba Canola oil Growers whose website provides great recipes using Canola Oil and a monthly e-newsletter.

Stuffed Turkey One Turkey 2 large diced onions 3 cups Rice 1 lb Ground Beef Salt, Black pepper, Allspice, Cardamom Cooking oil

For the turkey: For the stuffing: 1. Cook the ground beef with the diced onions and oil 2. Add your spices, washed and drained rice and cardamom. 3. Add a little bit of water Cover and cook the rice half way through

1. Wash turkey with lemon and olive oil. Pat dry 2. Rub your spices all over the outside and inside of the turkey, and underneath the skin. 3. Stuff your turkey with the rice and beef mix 4. Line your pan with aluminum foil. Wrap your turkey in aluminum foil. 5. Bake for approximately 10 minutes for each pound in a 350 degree Fahrenheit oven.

Recipe By Mimi. Mimi writes a cooking blog which publishes her recipes in both Arabic and English.


Main Dish Crockpot Turkey Breast

Serves 6 Prep time: Active – less than 30 minutes/ crockpot 3-7 hours Ingredients: 4-6 pound bone-in turkey breast salt/pepper handful of fresh poultry herbs - rosemary, thyme, sage - contained in cheesecloth 1 small yellow onion - sliced thick 3/4 cups of each - dry white wine and chicken broth 4 T butter (half a stick) aluminum foil Directions: 1. Remove turkey breast from packaging and rinse well. Pat dry and trim any excess skin or fat. Rub with salt and pepper and place breast meat down in crockpot. Place bouquet garni (herb sack) on floor of crockpot. Add onions to the sides of turkey and inside cavity. Pour liquid around the turkey breast. Place the butter cube in turkey cavity. 2. Place lid on crockpot and cook until meat reaches an internal temperature of 160-165 degrees. If cooking on high check at 3 hours and plan for 3-5 hours cooking time. If cooking on low check at 5 hours and plan for 5-7 hours cooking time. 3. When turkey reaches 160-165 degrees internal temperature remove from crockpot, place breast side up on a cutting board, cover with aluminum foil and allow to rest for approximately 20 minutes. Juices will redistribute and the temperature will reach a perfect 170 degrees. 4. Slice and serve...your guests will be amazed at your prowess!!

Recipe By: Evanne Schmarder, host of the RV Cooking Show, which is part RV travel guide and part cooking class on wheels.


How To Carve A Thanksgiving Turkey

It’s that time of the year again, the one day you hope no one asks you to hold the knife. It’s Thanksgiving and you have no idea how to carve a turkey. Don’t lose hope just yet. Even if you are a complete novice to the fine art of carving, all it takes is a little knowledge, some basic knife skills and belief in yourself to carve out those perfect pieces for the family! To carve properly you will need a cooked turkey from which the juices have drained. You will also need a carving fork, a carving knife, a wooden board and a platter. It is also important to let the turkey rest for about 20-30 minutes after you take it out of the oven. Take a good look at the breastbone that runs right down the center of the turkey. On both sides of the breastbone are the meaty breasts of the bird. This is where you will get the best slices of meat. The breast also happens to be the portion that dries up the quickest. So, it is a good idea to finish eating those pieces first. And save the remaining pieces for leftovers. Separating the Wing Before you carve the breast, remove the wings. This is easily by twisting at the shoulder joint, exposing the bone. Cut through the joint and separate the wing. Carving the Turkey Breast

Now it’s time to attend to the best meat on the turkey: the breast. Carve the breast parallel to the breastbone. Be careful to slice diagonally through the meat. Continue carving until all the meat has been separated and arrange on a platter. Carving the Legs Place the turkey breast side up on the wooden cutting board. Begin carving the turkey by cutting away the legs. You can do this by cutting the skin between the thighs and the breast, then pressing the thigh outward and slicing through the hip joint or you can simply grab the leg, twist at the hip joint and tear it away. You will now have a piece which has the thigh as well as the drumstick. Cut at the joint to get separate pieces. It is up to you if you want to keep the drumsticks whole or to cut them into three or four slices, one from each side around the drumstick. Now focus your attention on the thigh. Place it flat on the cutting board, carve slices parallel to the bone and separate the meat


Putting Thanksgiving Leftovers To Use Thanksgiving is associated with food, friends and fun. After a wonderful celebration we have all heard our friends grumbling “What to do with these Thanksgiving leftovers�? And it becomes little bit challenging to ask others to eat the same food again and again. With a little creativity and few ingredients you can easily convert these leftovers into second or third suppers, much to the delight of your family. Catchall Casserole As the name suggests, this casserole appeals to all. All you need are veggies, herbs, cornbread, and a rich and creamy sauce.

Turkey Tacos Soup Combine turkey with regular kitchen staples such as jarred salsa and frozen corn to make this soup in less than 30 minutes.

Pesto Pasta Toss You can change this dish depending upon the leftovers, but our favorite version includes tomatoes, leftover turkey, dried tomato pesto, and parmesan cheese.

CranTurkey Enchiladas Use leftover turkey, cranberry sauce, black beans, salsa, Monterey Jack cheese, and onions to whip up crowd pleasing enchiladas.

Herbed Turkey and Waffles Prepare a creamy sauce using Parmesan cheese, and then add roasted turkey, thyme, and sage. Pour over waffles and now top it with cranberries.

Anything Frittata Add any of your favorite vegetables to leftover turkey for this frittata. Use eggs, milk, black pepper, salt,, dried herbs, butter, leftover meat, and shredded cheeses.




Dessert Profiteroles Aux Glaces

Serves 2 Water 300ml Butter, cut into small pieces 75g Salt 1 tsp Pinch of grated nutmeg Flour 275g Large eggs 5 Egg, beaten with 1/2 tsp water Vanilla ice-cream 50ml Dark cooking chocolate, melted 125g

Directions: 1. Bring the water to the boil in a large saucepan. 2. Add the butter, salt and nutmeg and, when the butter has melted, remove from the heat and gradually beat in the flour. 3. Continue beating until the dough comes away from the sides of the pan. 4. One by one, beat the eggs into the mixture, making sure each is absorbed before adding the next. When the eggs have been added, the mixture should be thick and glossy. 5. Preheat the oven to hot 220째C. Lightly grease two baking sheets. 6. Fill a forcing bag, fitted with a plain nozzle, with the pastry dough. 7. Squeeze the dough on to the baking sheets in circular mounds (about 5cm/2in in diameter and 2 1/2cm/1 in in height). If you do not have a forcing bag, arrange the dough carefully into mounds on the sheets, using two spoons. The puffs will expand considerably in baking, so allow plenty of space between each one. 8. Coat each puff with the beaten egg mixture and put the sheets into the oven. Bake for 10 minutes. 9. Reduce the oven temperature to fairly hot 190째C and bake the puffs for a further 25 to 30 minutes, or until they have doubled in size and are light brown in color. 10. Remove from the oven and make a slit in the side of each puff to allow the steam to escape. Replace the puffs in the turned-off oven for 10 minutes, then transfer to a wire rack to cool to room temperature. 11. Cut the tops off the puffs and reserve. Fill the puffs with the ice-cream. Replace the tops and arrange the filled puffs on a serving dish. 12. Pour over the melted chocolate and serve at once.


Dessert Milk Chocolate Pumpkin Bread Serves about 20. 3 1/3 cups flour 2 tsps baking soda 1 ½ tsps salt 3 cups sugar 1 ½ tsps cinnamon 1 tsp nutmeg 1 cup vegetable oil 4 eggs 2/3 cup milk 2 ½ cups canned pumpkin 2 ½ cups milk chocolate chips, divided Directions: 1. Preheat oven to 350 degrees. Butter and flour a bundt cake pan and a loaf pan. 2. In a large bowl, mix together dry ingredients and spices. Add oil, eggs, milk and pumpkin. Mix well by hand. Fold in 1 ½ cups of the chocolate chips. 3. Fill loaf pan half full. Pour remaining batter in bundt pan. Bake loaf pan 45 minutes and bundt for one hour. Allow to cool before removing from pan. 4. Melt remaining 1 cup chocolate chips in double boiler over hot, not boiling water. Brush tops of both breads with chocolate. Allow to harden. Freezes well.

Recipe by Robin Benzle, who produces Chow Time and a series of travel videos.

Vegan Pumpkin Pie 4 tbsp Raw Goodness Chia 14 oz mashed pumpkin, unspiced and unsweetened 1 avocado, soft 3 tsp pumpkin pie spice or 2 tsp cinnamon & 1/3 tsp of each: nutmeg, cloves, ginger, allspice or as desired 3/4 cup maple syrup 1 tsp salt 1 tsp vanilla 1 tbsp coconut oil Directions 1. Preheat oven to 400 degrees Farenheit. 2. Mix Raw Goodness Chia with maple syrup and 1 tbsp water, stir, set aside. If you like things sweeter, use up to 1 cup of maple syrup. 3. Place all other ingredients in bowl and whip preferably with hand mixer. 4. Whip in chia, which has set for at least 10 minutes. 5. Place in pre-baked pie shell. 6. Decorate if desired with pecans or anything you like. 7. Bake for 50 minutes. 8. Enjoy!

Recipe by Ruth, who runs Ruth’s Hemp Foods, which offers a wide range of foods based on the hemp seed.


Dessert Ice Cream Toppings Caramel Sauce Yield: 2 cups 3 cups miniature marshmallows 1 ¼ cups light brown sugar, packed 1 cup whipping cream ¼ cup butter 1 ½ tsps vanilla Directions: 1. In heavy saucepan, bring marshmallows, sugar and cream to a boil, stirring until sugar dissolves. Insert a candy thermometer and boil to 224 F, stirring occasionally. 2. Remove from heat. 3. Add butter and vanilla. 4. Cool. Serve warm or at room temperature. Butterscotch Sauce Yield: 2 cups

TIP: Use these sauces as toppings for a Dessert Bar where children can decorate their own ice cream sundaes!

1 cup light brown sugar, packed ½ cup dark corn syrup ½ cup whipping cream ¼ cup butter 1 ½ tsps vanilla

Directions: 1. In heavy saucepan, bring sugar, syrup, cram and butter to a boil; stir occasionally. 2. Remove from heat and add vanilla. 3. Cool. Serve warm or at room temperature

Recipe By: Janet Roof , a modern Renaissance woman.

White Hot Chocolate Serves 1 1 rounded ¼ cup measure of white chocolate chips 6 oz. milk Directions: 1. Scald 6 oz. milk in a small pot on the stove over low heat. Do not boil. 2. Meanwhile, place 1 rounded ¼ cup measure of white chocolate chips in the top of a double boiler and melt them, stirring occasionally. 3. Place the scalded milk and the melted white chocolate chips in the glass bowl of a blender. Blend on a high setting, until the white chocolate is incorporated into the milk. 4. Immediately pour into mugs or appropriate serving glasses. This drink is tasty and inviting, with a small layer of foam on top! Cheers

Recipe By: Betty. Betty demonstrates her favorite recipes on Youtube on her channel Betty's Kitchen.


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