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Emery The

Cookbook


Table of Contents Breakfast ............1

Sides & Salads ........... 7 Spreads, Sauces, etc. .......... 13 EntreĂŠs ........... 21 Bread ........... 41 Desserts ........... 45 Cookies & Squares ........... 67


Breakfast Bread Machine Cinnamon Rolls ........... 2 Crepes ............................................. 3 Frittata .............................................. 3 Oatmeal Muffin .................................. 5 Pancakes .......................................... 4 Scones ............................................. 5 Ginger Scones .................................. 6 Waffles ............................................. 6


Cinnamon Rolls Sweet dough: ½ cup milk, room temperature 1 egg, beaten 1 tbsp butter or margarine 1 ¾ cups bread flour 3 tbsp sugar ½ tsp salt 1 tsp bread machine yeast

Select loaf size. Add ingredients to machine according to manufacturer’s directions. Select dough cycle.

1 recipe sweet dough ½ cup brown sugar 2 tsp cinnamon 3 tbsp soft butter or margarine

Remove dough from pan. Cover and let rest 5 minutes. Combine brown sugar, cinnamon and butter. Roll out dough on lightly floured surface to a 12x9 inch rectangle Spread brown sugar mixture evenly over dough. Roll up tightly from long side. Pinch edges together to seal. Cut roll into 12 slices. Place in a large greased pan. Cover and let rise in a warm place for 40-50 minutes. Bake at 375°F for 12 to 15 minutes, or until golden.

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Crepes

Frittata

6 tbsp sugar

1.5 marks on the butter stick wrapper

1 tsp vanilla

4-5 large eggs

1 tbsp baking powder

1/2 cup milk

3 cups of flour

2 handfuls of shredded cheese

4 eggs

 

4 cups of milk

Break eggs into mixing bowl. Add milk and mix with fork or whisk

2 tbsp oil

until smooth.

Pinch of salt

Add cheese and mix in until it looks like a batter.

2 tbsp rum

Melt butter in 6” fry-pan or other bake-able/fry-able pan on

A little butter

medium heat. Once butter starts to turn brown add egg mix. Cover with a lid to help cook the eggs through. Check

To make the crepe batter:

occasionally to see when the egg is starting to pull away from the

Put the flour, baking powder, and sugar in a mixing bowl.

sides, it should be browning on the edges as well.

Make a well in the flour and break the eggs into it.

Poke a knife or spatula along the sides and lift slightly to check.

Add the salt, the oil, the vanilla, and a little of the milk.

If cooking more eggs/larger batches it works well to stir the mix a

Using a whisk, or in a food processor, beat the mixture well.

little at the bottom/center of the pan otherwise just leave it alone.

When the batter is smooth, keep beating and add the rest of the

Remove the lid.

milk little by little.

Remove the pan from stove and place in Oven on Broil/High/Hot.

Add the rum at the end.

Check occasionally for the top to brown. Remove from the oven

Refrigerate for one hour before cooking, or overnight (but then

when the top is the desired brownness.

add the baking powder right before you cook).

Slide knife or spatula around the edge of the pan to loosen the mix. Flip out onto a plate and serve.

To make the crepes: Melt a small piece of butter in a hot skillet. Using a ladle, pour a small amount of batter on the pan while swirling it to distribute the batter evenly and make a thin crepe. Let it cook until golden brown (it will take only a few seconds), then turn the crepe and cook the other side the same way.

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Pancakes 1 cup whole wheat flour ½ cup white flour ½ cup bran ½ tsp salt 2 tsp baking powder 2 eggs 2 tbsp sugar 1/3 cup oil 2 cups milk

Mix wet ingredients into one bowl. Mix dry ingredients into another. Just before cooking, make a well in the dry mixture, and pour in the wet mixture. Blend. Don’t over beat!

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Oatmeal Muffins

Scones 2 cups flour 2 tbsp granulated sugar 1 tbsp baking powder

1 cup sour milk/buttermilk 1 cup oatmeal ¼ cup margarine 1 egg 1 cup flour ¾ cup sugar 1 tsp baking powder ½ tsp baking soda ½ tsp salt Chocolate chips OR blueberries OR cranberries OR bananas

Mix sour milk and oatmeal and let sit for 5 minutes. Add margarine and egg. Mix in flour, sugar, baking powder, baking soda, and salt. Add chocolate chips. Bake at 375°F until golden.

¼ tsp salt 5 tbsp soft margarine ¾ cup milk fruit (optional)

In bowl, combine flour, sugar, baking powder, and salt. Using 2 knives cut in margarine until mixture resembles coarse crumbs. Stir in milk, mixing just until moistened. Gather mixture into a ball. Knead for approx. 30 seconds and pat onto lightly floured surface to about 3/4¾ inch thick. Add fruit (optional). Using 3 inch round cookie cutter, cut out 10 rounds and place on baking sheet. Bake in 450°F oven for 12–15 minutes or until golden.

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Ginger Scones

Waffles

2 cups flour

1 ½ tsp baking powder

2 cups flour

½ tsp salt

4 tsp baking powder

3 tbsp sugar

1 tsp salt

6 tbsp butter

1 tbsp sugar

3-4 tbsp chopped candied ginger (or some other dried fruit)

1 ½ cups milk

1 egg

2 eggs, separated

1/3 cup milk

2 tbsp butter or margarine, melted

Sift flour with baking powder, salt, and sugar. Cut in butter finely.

Preheat waffle maker.

Mix in ginger.

In a small bowl, beat egg white until stiff but not dry. Set aside.

Beat egg and add 1/3 cup milk.

In a medium sized bowl, beat egg yolks until thick and creamy.

Add gradually to dry ingredients till dough is soft but not sticky.

Continue beating while adding milk.

Knead 15 seconds on a floured board and divide in half.

Mix dry ingredients together and gradually add to milk and egg

Make each into a 5’’ round, score in quarters (or cut into shapes

mixture. Beat until smooth.

Brush with leftover milk/egg mix.

Fold in stiffly beaten egg whites and melted butter.

Bake at 425°F for 15-18 minutes.

Add ½ cup batter to preheated waffle maker. Close waffle maker. Bake until golden, about 3 minutes. Repeat with remaining batter.

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Baked Goat Cheese Salad ................. 8 Carrot Soup ...................................... 10 Granny Francie’s Salad Dressing ......... 9 Greek Salad .......................................11 Meatball Hors D’ouvres ....................... 11


Baked Goat Cheese Salad ½ cup milk 1 egg 4 disks (rounds) goat cheese (each about 3½ oz) 1/3 cup all purpose flour 1 cup white bread crumbs 2 tbsp unsalted butter

Preheat oven to 375°F. Beat together the milk and the eggs in a small bowl. Coat each disk (round) of goat cheese by rolling first in the flour, then dipping in the egg mixture and then coating with the bread crumbs. Melt the butter in a nonstick frying pan over medium heat. Cook the goat cheese disks for 2-3 minutes or until lightly browned on both sides. Remove from heat and place the rounds on a baking sheet. Bake in preheated oven for 5 minutes, until the cheese is warmed through. Remove the goat cheese from the oven and place one round in the centre of each salad. Drizzle with the dressing.

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Salad Dressing 3 tbsp oil 2 cloves garlic ¼ raspberry vinegar 1/3 cup soda water 1 tsp salt 1 tsp Keen’s dry mustard

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Carrot Soup 2-3 cooking onions 1 tbsp olive or canola oil 1.5 lb carrots (about 10 small/med or 5 large) butternut squash 1 can (28 oz) tomatoes (pureed, chopped, or whole) 8 cups water 1 tsp salt or less, to taste 2 tbsp up to ¼ cup fresh rosemary, chopped (if dried, “a pinch” or to taste)

Sauté onions in oil until caramelized. Meanwhile, peel and chop carrots into about 1-inch pieces; peel squash and cut into similar pieces (microwaving the whole squash for a minute or two makes it much easier to peel and chop). Add carrots, squash, tomatoes, water, salt, and rosemary to the onions. Cover and simmer until vegetables are very soft, about an hour. Let cool till easy to handle safely. Puree in a blender in batches till smooth, using enough of the soup liquid each time to keep the blades spinning easily.

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Greek Salad

Hors D’ouvres Meatballs:

Dressing:

2 lbs ground beef

¼ cup olive oil

2 eggs

¼ cup red wine vinegar

¼ cup water

1 clove garlic (crushed)

1 cup bread crumbs

1 tsp dried oregano

1 small onion (grated)

½ lemon, juiced

1 ½ tsp salt

Fresh ground pepper to taste

1/8 tsp pepper

Salad:

Sauce:

1 romaine lettuce

1½ can jellied cranberry sauce

1 cucumber (diced)

12 oz bottle chili sauce

1 onion cut into rings

2 tbsp brown sugar

1 cup of diced tomatoes or grape tomatoes

1 tbsp lemon juice

¾ cup feta cheese (or more) 1 cup shredded red cabbage

Stir all ingredients until smooth. Add meatballs. Simmer at 325°F for one hour.

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Basic Cheese Sauce .......................... 14 BBQ Sauce ....................................... 14 Guacamole ....................................... 15 Hoisin Sauce ..................................... 16 Hummus ........................................... 16 Kumquat Marmalade .......................... 17 Mayonnaise ....................................... 18 Red Pepper Relish ............................. 19 Smooching Pickle .............................. 18 Szechwan Peanut Sauce ................... 20


Basic Cheese Sauce

BBQ Sauce

2 tbsp butter

¼ cup soy sauce

2 tbsp all-purpose flour

1 cup packed brown sugar

1 cup milk

2 tbsp dry mustard

1 cup shredded cheese

4 tbsp chili powder

Salt and pepper to taste

1 tbsp ground ginger

1 ½ cup ketchup 1 cup cider vinegar or red wine vinegar ¼ cup Worcestershire sauce

2 cloves of garlic, minced Melt the butter in a medium saucepan over medium heat.

2 tbsp vegetable oil

Stir in the flour, being sure to combine it with the butter very well,

3 slices of lemon

to make a roux. Let cook, stirring constantly, for about 2 minutes. Do not let it

Combine in a medium saucepan over medium heat and cook,

darken.

stirring often, until the sauce comes to a boil.

Gradually add the milk, about ¼ cup at a time, whisking or stirring

Simmer, stirring often, for five minutes. Remove the lemon slices.

vigorously to incorporate.

This sauce will keep, covered and refrigerated, for up to 2 weeks.

Cook over medium-low heat, stirring often, until thickened and just starting to boil, about 10-15 minutes. Add the cheese and stir until melted. Taste for seasoning and add salt and pepper as desired. Notes: For a thinner sauce, add a little more milk. For a milder cheese flavor, add less cheese. Add other seasonings as desired.

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Guacamole 4 Avocados 1 large tomato 1 large onion 4 cloves of garlic 1 tsp salt ½ tsp hot chili powder ½ tsp chipotle powder 1 lime, juiced

Peel and pit the avocados, and mash them in a medium/large bowl to desired consistency. Chop onions and tomatoes and mix them with the mashed avocados. Mince garlic and add to avocado mixture. Add salt, spices, and lime juice.

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Hoisin Sauce 1 ½ tbsp hoisin sauce 1 ½ tbsp hot catsup (or Chinese chili sauce, or regular catsup) 1 tsp Worcestershire sauces 1-3 tsp chili paste

(We usually double the recipe)

Hummus 4 cups (or two 28oz cans) chickpeas (drained) ½ cup of tahini (sesame paste) 1/3 cup warm water 1/3 cup best quality olive oil Juice of 2-3 lemons 4 or more garlic cloves 1 ½ tsp salt 2 tsp ground cumin seed Fresh ground black pepper to taste

Combine chick peas, tahini, warm water, olive oil, and process until smooth and creamy. Add garlic, salt, cumin seed, and pepper.

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Kumquat Marmalade 10 cups ripe kumquats 4 cups water 8 cups sugar 1 tbsp epsom salts

Wash kumquats. Cut kumquats in half and remove most of the seeds. Chop in food processor, about two cups at a time, to give about 8 cups chopped fruit. Boil for 10-15 minutes. It will be very thick. Stir continuously so it doesn’t burn. Add the sugar and return to a boil, stirring continuously. Boil 10 minutes or so, until jam “sheets” off the spoon and looks like it’s starting to be jelly-like. Add 1 tablespoon Epsom salts and stir in well. Bottle in sterilized jars. Makes about a dozen 250 oz jars of jam/marmalade.

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Mayonnaise Small clove garlic (minced) 1 egg 1 ½ tbsp lemon juice 2 heaping tsp Dijon Pepper & paprika to taste ½ tsp salt 1 cup oil 1 tbsp vinegar

Smooching Pickle 6 medium tomatoes 6 peaches 6 pears 3-6 Spanish onions 3 sweet green peppers ½ oz whole allspice 32oz white vinegar 5 cups white sugar 2 tbsp salt

Peel and chop fruit. Tie allspice in small piece of cloth (remove spice after boiling). Boil all ingredients in 8 quart or larger pan until quite thick. Boil over low heat, stir often. To prevent burning put in oven at 350°F for 1-2 hours.

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Red Pepper Relish 12 sweet red bell peppers, washed, seeded, and chunked 1 tbsp salt 2 cups white vinegar 3 cups sugar

Grind peppers in food processor or blender (or chop very fine). Add salt, stir, and let stand for 3 hours. Drain (reserve the juice for soups or stir fry – it freezes well). Empty drained red pepper into large pot and add sugar and vinegar. Simmer for one to two hours (or more) until consistency of jam. Pour into sterilized small jars and seal. Makes 8 small jars (250 ml) Serve with meats, cold, roast, barbequed (especially good with chicken or pork) or with cheese and crackers. (Wonderful with goat cheese or other soft cheese on top of crackers as an appetizer.)

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Szechwan Peanut Sauce Whole bud of Garlic (or 12 cloves) 3/8 cup soy sauce 2 tbsp water 2 tbsp sugar 3 tbsp hot chili oil ½ cup rice wine vinegar 1 tbsp molasses 10oz peanut butter (chunky, unsweetened) 1 cup cilantro stirred in before served

Process all ingredients (peanut butter last) except cilantro. Stir in cilantro right before serving.

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Chicken Noodle Casserole ................. 22 Chicken Pot Pie ................................ 23 Chili ................................................. 22 Chiles Rellenos ................................. 25 Curried Lamb .................................... 24 De Mara Hash ................................... 25 Drumsticks ........................................ 26 Farmhouse Stew ............................... 27 French Canadian Meat Pie ................. 28 Greek Meatballs in Wine Sauce .......... 26 Honey Curry Chicken ......................... 29 Lasagna ........................................... 29 Vegetarian Lasagna ........................... 30 Meatloaf ........................................... 31 Peanutty Chicken .............................. 30 Penne ala Vodka ............................... 33 Pesto ............................................... 32 Phyllo-Turkey Rolls ............................ 33 Sesame Lemon Chicken .................... 34 Spaghetti Sauce ............................... 34 Squash Souffle ................................. 35 Stuffed Bacon Rolls ........................... 36 Sweet and Sour Meatballs .................. 36 Tangy Chicken Breasts ...................... 38 Teriyaki Chicken ................................ 37 Three Cheese Chicken Penne ............ 38 Vindaloo ........................................... 39 Yogurt Parmesan Chicken .................. 39


Chicken Noodle Casserole

Chili One onion (chopped) 1 tbsp margarine

Sauce:

One package ground beef

4 tbsp butter

2 cans tomato soup

4 tbsp flour

2 cans tomato paste

2 cups milk

One large can kidney beans

Salt and pepper

Âź cup chili powder 1 tsp curry paste

Add:

1 tsp cayenne or chili peppers (or 2 tsp, for extra spicy)

1 package of cream cheese (8oz)

1 tsp oregano

1 1/8 tsp garlic salt or powder

3 tbsp Worcestershire sauce

1 lb or 1 can of mushrooms

2 tbsp vinegar

2 tins of mushroom soup

3 cloves garlic (minced)

3 lbs cut up, cooked chicken

1 tbsp Tabasco sauce (optional)

Cook covered in slow oven.

Melt butter in a medium sized sauce pan.

Take meat off while still warm.

Add onions.

Cook one package of noodles (12 oz).

Once onions are browned, add ground beef.

Layer noodles and sauce in large, buttered casserole dish.

Stir until fully cooked.

Sprinkle with buttered crumbs.

Turn down heat and add soup, paste, and kidney beans.

Heat for 30 minutes at 350°F or until hot.

Add the rest of the ingredients. Tastes best when left to simmer for awhile.

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Chicken Pot Pie 2 tbsp butter 1 tsp salt 2 tbsp flour 1 cup milk Chicken gravy Thyme, rosemary, sage 12 oz pre-cooked chicken, cut into cubes 1 cup pre-cooked vegetables of your choice

Heat butter and salt to sizzling. Add flour to make a roux. Add milk while thickening to make a total of about 2 cups sauce. Add leftover chicken gravy for flavoring. Add spices. Mix chicken, veggies, sauce in a casserole. Top with pie dough or biscuits. Bake at 325°F for ½ hour or till topping is baked through.

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Curried Lamb ½ cup sliced onion ½ cup diced celery 1 minced clove garlic 2 tbsp oil 1½ cups lamb gravy, salt to taste 1 tsp Worchestershire sauce 1½ tsp curry powder 1½ cups leftover lamb, cut in small cubes

Saute onion and celery in oil till tender. Add garlic and stir for a moment or two. Add curry, Worcester, gravy and liquid if needed. Simmer over low heat about 15 minutes. Add lamb and heat thoroughly. Serve over rice.

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Chiles Rellenos

De Mara Hash

8 sweet peppers

1 package (12oz) egg noodles

½ cup white vinegar

2 lbs ground beef

1 tsp salt

2 medium onions chopped

30 green beans

1 package (3oz) cream cheese

3 carrots

2 tbsp (or less) Worcestershire sauce

1 lb ground beef

1 can mushroom soup

1 onion, minced

1 can tomato sauce

6 large cloves garlic, minced

1 can (4oz) mushrooms

4 tomatoes, minced

1½ tsp salt

½ tsp thyme

½ tsp black pepper

1 tsp cinnamon

1 cup chopped almonds

3 bay leaves

1 cup cornflakes

½ tsp black pepper vinegar/salt juice from peppers

Brown onions and beef.

Grated cheese

Add all other ingredients (except cornflakes and chopped almonds) and cook until blended.

Briefly boil peppers and soak overnight in vinegar and salt.

Cook noodles in boiling water.

Boil beans and carrots until cooked. Mince.

Drain and place in greased casserole dish.

Saute ground beef, onions, and garlic.

Pour beef mixture over.

Add bean and carrot mixture to the ground beef mixture

Add nuts and cornflakes.

Add remaining ingredients to mix.

Bake at 350°F for 20 minutes.

Drain mix, stuff peppers, shape with hands. Cover with grated cheese. Bake at 350°F for 30 minutes or less. Serve with rice. Serves 4

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Drumsticks 5 lbs chicken drumsticks ½ cup medium dry white wine ¼ cup ketchup

Greek Meatballs in Wine Sauce

¼ cup vegetable oil

¾ lb ground lamb

Juice of one large lemon

¾ lb ground beef or veal

2 tbsp brown vinegar

1 small yellow skinned onion, minced or grated

1 tbsp brown sugar

2 cloves of garlic

1 tbsp paprika

A handful of flat-leaf parsley, chopped

1 tbsp onion powder

Salt and pepper

2 tbsp each molasses, honey, and soy sauce

1 tbsp butter

2 tbsp instant beet bouillion or 4 beet cubs

1 tbsp extra virgin olive oil

1 tsp ground ginger

1 cup dry white wine

¾ tsp margarine

½ lemon

1 tsp pepper ½ tsp celery salt

Preheat a medium skillet over medium heat.

1 large clove of garlic minced

Combine meats, onion, garlic, parsley, salt, and pepper. Add butter and oil to pan and begin rolling small, bite-sized balls,

Layer chicken pieces in large sized roasting pan.

adding balls to pan as you roll them.

Simmer remaining ingredients together over low heat just to heat

Cook balls 10-12 minutes, shaking pan occasionally to brown

through.

equally on all sides.

Pour over chicken.

Deglaze pan with wine and allow wine to reduce by half, 1 or 2

Bake, covered, for 30 minutes at 400°F.

minutes.

Reduce heat to 350°F, remove cover and bake another 30-45

Remove pan from heat and squeeze the juice of ½ lemon over

minutes until golden and tender.

the meatballs.

Baste often.

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Farmhouse Stew 1 ½ lbs beef chunks cut into 1 inch pieces One 19oz can tomatoes One 10oz can tomato soup 1 tbsp tapioca ½ tsp Worcestershire sauce 1 tsp dry mustard 1 tsp salt 1 clove garlic (minced) 1/8 tsp powdered thyme 1/8 tsp pepper 2/3 cup dry red wine

Mix together. Put in a large casserole dish. Cover. Cook slowly for 3 hours at least at 300°F. Stir frequently.

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French Canadian Meat Pie 3 lbs lean ground pork 1 lb ground beef 1 onion Salt and pepper to taste

Cook pork on low heat for 4 hours. Add 1 inch of water . Add ground beef. Bake at 400째F until brown.

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Honey Curry Chicken

Lasagna ½ package lasagna noodles 1 28oz can Italian tomato sauce 1 lb lean ground beef

3-4 breasts of boneless, skinless chicken 1/4 cup butter 1/2 cup honey 1/4 Dijon mustard 2 tbsp prepared mustard 1 tbsp curry powder

3 large cloves of garlic Onion powder 1 tsp salt 1 lb ricotta cheese 1 lb mozzarella 1 cup milk

1/2 lime, juice and rind finely grated 1 tsp salt 1 clove garlic

Cook ground beef. Mix with sauce. Season to taste with seasonings.

Preheat oven to 350°F. Arrange chicken in a single layer in a pyrex baking dish. In a metal saucepan, combine remaining ingredients and bring to a boil. Remove from heat and pour over chicken.

Cook noodles for 10 minutes. Slice cheeses thin. Mix ricotta with milk. Layer noodles, sauce, cheeses in 9 x 13 pan. Finish with sauce and mozzarella .

Bake for 45 minutes. Baste from time to time if necessary.

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Vegetarian Lasagna

Peanutty Chicken

1 big bunch of broccoli or spinach

1 tbsp peanut oil

1 small container ricotta (~436 grams)

4 chicken breasts

1 small container cottage cheese

1 tsp grated fresh ginger

1 cup mozzarella cheese, grated (+ another 1 cup for final

2 green onions

topping + parmesan)

½ cup peanut sauce

Spices to taste (Oregano, basil, rosemary, salt, pepper, etc.)

1 tbsp soy sauce

2 medium eggs

Chopped peanuts (optional)

2 cups spaghetti sauce Heat oil in frying pan at medium heat. Preboil 1 package lasagna noodles.

Add chicken.

Boil broccoli till tender but not soft. Drain well, then chop fine.

Cook until brown.

Layer the lasagna in a 9x13” lasagna pan, starting with a thin

Remove chicken.

layer of sauce, then noodles, then cheese mix, then sauce,

Stir ginger and green onions into pan.

noodles, cheese mix, etc.

Cook over medium heat for one minute.

On the top of the lasagna put ½ cup more of mozzarella while it

Pour in peanut sauce and chicken broth.

is cooking, then at the very end, another ½ cup of mozzarella and

Pour over chicken.

parmesan. Cook at 375°F for 30-45 minutes.

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Meatloaf ¾ cups oatmeal ¾ cups bran tomato paste ½ cup milk 1 ½ lbs lean ground beef 2 eggs 1 tsp salt 1 onion chopped 2 garlic cloves

Combine. Line loaf pan bottom with a thin layer of ketchup to make it easier to get out. Bake 1 hour at 325°F.

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Pesto 4 cups fresh basil leaves 3 cloves garlic ½ cup pine nuts ¾ cup parmesan ½ cup olive oil

Grind all up in a blender or food processor. Serve immediately over pasta or chicken, or freeze in small packages for later use.

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Penne ala Vodka

Phyllo Turkey Rolls 1 bunch of fresh spinach 2 tsp olive oil or butter (for sauté) 1 large yellow onion, finely chopped

¼ cup olive oil

1 clove of garlic

4 cloves garlic, diced 

1/3 lb feta cheese

½ tsp red pepper flakes

2 tsp fresh parsley, finely chopped

sea salt

3 tbsp of whole wheat flour or Soya flour

tomato puree ( 28 oz)

18-20 phyllo sheets

1 pound dried penne noodles

3 cubes butter, salt free (for brushing phyllo)

1 cup heavy cream

2 eggs

2 tbsp vodka

4 turkey breasts

¼ cup fresh Italian parsley leaves, cut with scissors Rinse and stem the spinach, chop into small pieced or tear into Set a large pot of water to boil for the pasta.

shreds. Drain well to dry thoroughly.

Place garlic, olive oil, red pepper flakes, and a pinch of salt in an

In a large sauté pan over medium heat, warm the olive oil or melt

unheated large saute pan.

the butter. Add the spinach, chopped onions and garlic and

Turn heat to medium and cook for a few minutes until garlic is

sauté until the spinach wilts and cooks down, approximately 5

golden but not at all crispy.

minutes.

Stir in tomato puree. Simmer for about 15 minutes until sauce

Transfer to a sieve and drain well. Set aside in large mixing bowl.

has thickened.

Crumble feta into the bowl containing the spinach and onions.

In the meantime, cook Penne.

Add the flour, chopped parsley, and eggs. Mix thoroughly.

Add cooked pasta to the now thickened sauce in the large saute

Marinade the turkey breasts in oil, Soya sauce, garlic, oregano,

pan. Stir pasta to coat with sauce. Add Vodka and stir again. Add

and lemon juice. Fry into a pan or on the barbeque for 4 minutes

cream and stir again. Cover pan and turn heat down to low.

a side. Melt the 3 cubes of butter (low heat; don’t let it bubble).

Let sit for a couple of minutes before serving.

Brush a 9x13 inch baking pan with olive oil or melted butter.

Season with salt to taste.

Layer 4 phyllo sheets, lightly brushing each with oil or melted

Serve topped with fresh chopped parsley and/or parsley flowers.

butter before adding the next layer. Brush all the edges first since that is where the drying will begin. Spoon ¼ of the spinach mixture over the top of the phyllo. Place turkey breast on top. Fold the phyllo to make a package. Bake until golden (approx 30-40 minutes).

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Sesame Lemon Chicken

Spaghetti Sauce 1 lb of ground turkey or beef 1 can of Hunts Spagetti Sauce 1 onion

1 tbsp sesame oil

2 garlic cloves (minced)

4 chicken breasts, skinned

1 tbsp olive oil or margarine

2 tsp sesame seeds

1 tbsp red wine vinegar

2 tbsp lemon juice

1 tbsp worchestshire sauce 1 tbsp chili powder

Heat oil in a frying pan.

1 tsp oregano

Add chicken.

red chili peppers (to your own comfort level)

Remove chicken when browned.

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Add sesame seeds to pan.

Heat olive oil in large saucepan.

Stir until golden (about one minute).

Add chopped onions and brown.

Remove pan from heat.

Add minced meat, & cook until meat is no longer pink.

Add lemon juice and stir.

Add can of spagetti sauce and remaining ingredients, simmer for

Spoon over chicken.

15 minutes.

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Squash Souffle 2 lbs yellow or crooknecked squash, sliced 1 medium onion 1 tsp salt ½ tsp sugar 3 tbsp melted butter 3 tbsp flour 2 eggs, slightly beaten 1 cup milk ½ lb sharp grated cheddar cheese bread crumbs

Combine squash, onion, salt, and sugar. Simmer with a small amount of water for about 20 minutes. Drain well. Mash or otherwise chop very fine. Add eggs, melted butter, flour, milk, and cheese. Add seasoning to taste. Bake in 1 ½ quart casserole for 30 minutes at 350°F. Top with crumbs and bake for 10 minutes more.

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Stuffed Bacon Rolls 12 slices bacon 1 onion, chopped 2 cloves garlic, minced 1 egg ½ cup tomato sauces ¾ cup soft bread crumbs (1 sliced loaf of bread) 14oz can sliced mushrooms 2 tbsp parsley 1 lb ground beef ¼ tbsp salt 1/8 tbsp pepper

Partially cook bacon and retain 2 tbsp drippings. Set bacon aside Cook onion and garlic until tender but do not brown (retain drippings). In bowl combine egg and tomato sauce. Stir in bread crumbs, mushrooms, onion mixture, parsley, salt, and pepper. Add meat and mix well. Divide into 4 parts. Place two slices of bacon side by side on wax paper. Cut another slice in ½. Place the 2 ½ slices crosswise. At one end of bacon slices, overlapping slightly, pat ¼ meat mixture evenly over bacon. Roll up “jelly roll style” starting from the narrow end and place roll seam side down on rack. Repeat with remaining bacon and meat. Bake at 350°F for 40 minutes. Makes 4 servings.

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Sweet and Sour Meatballs Sauce: 1 cup ketchup ½ cup water 3 tbsp brown sugar 4 tbsp vinegar 3-4 tbsp Worcestershire sauce

Make meatballs out of 1 ½ lbs of ground beef. Cook meatballs until brown. Pour sauce over meatballs and let simmer for a couple minutes.


Teriyaki Chicken 3 whole chicken breasts (or 6 legs) ½ cup soy sauce ½ cup sugar 3 cloves garlic ½ cup dry sherry (or cooking wine)

Mix soy sauce, sugar, and sherry. Dip chicken in sauce. Place on cookie sheet. Bake at 375°F for about 60 min, basting frequently and turning chicken breasts to brown both sides.

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Tangy Chicken Breasts 4 chicken breasts boned and skinned 4 strips of bacon 1 package chipped beef (pastrami) or ham 1 cup sour cream (yogurt) 1 can mushroom soup Salt and pepper

Cheesy Chicken Penne 1 tbsp olive oil 3 cups thinly sliced mushrooms 1 cup chopped onion 1 cup chopped red bell pepper 3 cups chopped fresh spinach 1 tbsp chopped fresh oregano ¼ tsp freshly ground black pepper 1 (16-ounce) carton cottage cheese 4 cups hot cooked penne

Pepper chicken breasts and roll in bacon strips. Put each chicken breast on top of a slice of chipped beef or ham. Place in a casserole dish. Mix soup, cream, and mushroom soup.

2 cups shredded roasted skinless, boneless chicken breast 1 cup shredded sharp cheddar cheese, divided ½ cup grated fresh Parmesan cheese, divided ½ cup milk 1 (10 3/4-ounce) can condensed cream of chicken soup

Pour on top of chicken. Bake covered at 300°F for 2 hours. Uncover for last 30 minutes.

Preheat oven to 425°F. Heat olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms, onion, and bell pepper; sauté 4 minutes or until tender. Add spinach, oregano, and black pepper; sauté 3 minutes or just until spinach wilts. Place cottage cheese in a food processor; process until very smooth. Combine spinach mixture, cottage cheese, pasta, chicken, ¾ cup cheddar cheese, ¼ cup Parmesan cheese, milk, and soup in a large bowl. Spoon mixture into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining ¼ cup cheddar cheese and remaining ¼ cup Parmesan cheese. Bake at 425° for 25 minutes or until lightly browned and bubbly.

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Vindaloo 1 large white onion, cubed 3 large tomatoes, cubed 2 tbsp vegetable oil 5-8 tbsp Patak’s Vindaloo Paste 1-2 lbs of meat (beef, lamb, goat, your choice) diced ¼ cup of yogurt (or to taste)

Gently heat oil and fry onion for 2 minutes. Add meat and cook for 3 minutes or until meat is sealed. Add Vindaloo Paste and cook for 2 minutes. Add tomatoes and yogurt, mix well. Simmer for 10-30 minutes. The longer it simmers the better it is!

Yogurt Parmesan Chicken ½ tsp thyme ½ cup lemon juice ½ cup parmesan cheese 8 chicken breast halves Salt and pepper to taste

Sauce: ½ cup plain yogurt ¼ cup mayonnaise ¼ cup green onions (chopped) ½ tsp Worcestershire sauce

Preheat oven to 350°F. Blend well yogurt, mayo, onions and Worcestershire sauce. Place chicken in a 13 x 9 casserole dish. Sprinkle with salt, pepper, and thyme. Pour lemon juice or orange juice over it. Pour sauce over chicken and then sprinkle with parmesan cheese. Bake uncovered in 350°F oven for 1 hour. Serves 8.

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Bread Country Seed Bread .......................... 42 Kyle’s Favorite Bread Recipe .............. 43 Scottish Baps ................................... 42


Country Seed Bread

Scottish Baps

1 ¼ cup very warm water

1 tsp salt

2 tbsp honey

3 cups unbleached flour, plus extra for finishing

2 scant tsp active dry yeast (or less than 1 package) 2/3 cup lukewarm milk (whole is best) 2/3 cup lukewarm water

2 tbsp vegetable oil 1 ½ tsp salt

Dissolve yeast in the milk and water in a medium bowl.

1 cup all-purpose flour

Sift the salt with the flour into a large bowl.

2 cups whole wheat flour

Pour the well-mixed wet mixture into the dry mixture and stir.

¼ cup flax seeds

Turn out onto a floured board and knead lightly. Place dough in

2 tbsp sesame seeds

an oiled bowl, cover with saran wrap, and let rise in a warm place

1 tbsp poppy seeds

for about 1 hour.

2 tsp quick rising yeast

Flour a baking sheet. Punch down the dough and divide it into 8 or 9 portions. Form these into ovals, and set them on the baking

Into pan of 1.5 to 2 lb. bread machine, place (in order) water,

sheet, leaving as much room as possible between them.

honey, oil, salt, all-purpose and wholewheat flours, flax seeds,

Cover with plastic wrap touching the dough to prevent a skin

sesame seeds, poppy seeds and yeast. Do not let yeast touch

from forming and let them sit for 15 minutes to rise again. Preheat

liquids.

the oven to 425°F.

Choose whole wheat setting.

Brush the tops and sides of the baps with milk, then sprinkle with flour. With a floury finger, make a deepish impression in the centre of each bap. Bake on the centre shelf of the oven for 15–20 minutes, or until puffed and just golden.

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Kyle’s Favorite Bread 1.5 cups milk 1/3 to ½ stick butter ½ tbsp salt 3 tbsp sweetener (Molasses, honey, sugar, ...) ¼ cup raisins ¼ cup oats ¾ tbsp cinnamon 1 tbsp cocoa 3 cups flour 2 tsp yeast

1.5 lb loaf - light or medium crust setting, whole wheat or white setting depending on flour choice. Put the ingredients in the maker in the order listed.

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Apple Crisp ....................................... 46 Apple Pie .......................................... 47 Banana Bread ................................... 47 Banana Fudge Muffins ....................... 48 Blackberry Cobbler ............................ 49 Blueberry Happy Boys ........................ 48 Carrot Cake ....................................... 50 Cream Cheese Icing ........................... 51 Chocolate Cream Cheese Icing ........... 51 Chocolate Banana Cake ..................... 53 Chocolate Buttercream Icing ............... 52 Easy Chocolate Icing .......................... 52 Gingerbread ...................................... 54 Hot Chocolate ................................... 54 Hot Milk Cake .................................... 56 The Husband Catcher ........................ 55 Key Lime Pie ..................................... 56 Lemon Loaf ....................................... 57 Massively Chocolate Cake .................. 58 Mincemeat ........................................ 58 Orange Cake ..................................... 59 Pecan Pie ......................................... 60 Pie Crust ........................................... 61 Plum Pudding .................................... 61 Pumpkin Pie ...................................... 62 Sour Cream Chocolate Cake .............. 62 Sour Cream Coffee Cake .................... 63 Vanilla Wafer Dessert ......................... 64 Zucchini Almond Cake ....................... 65


Apple Crisp 3-4 medium sized apples ¾ cup oatmeal ¾ cup brown sugar ½ cup flour 1 tsp cinnamon ½ cup butter

Pare and slice apples thinly. Arrange slices in greased pan. Combine oats, sugar, spices, and flour. Cut in butter. Sprinkle mix overtop. Bake at 350°F for 40 minutes.

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Apple Pie 5 to 6 cups apples (northern spy apples) ½ cup white sugar ½ tsp cinnamon 1 tbsp cream

Pare, core, and thinly slice apples. Line a 9 inch pie pan with pie dough. Cover pie with a pricked upper crust. Bake in a 450°F oven for 10 minutes. Reduce heat to 350°F.

Banana Bread 1 cup sugar ½ cup butter 2 eggs 3 squished bananas 1 tsp baking soda ½ tsp baking powder ¾ cup flour ½ package chocolate chips (optional)

Mix together. Bake at 350°F for 1 hour.

Bake 34-45 minutes or until golden brown.

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Banana Fudge Muffins

Blueberry

1 square unsweetened chocolate melted and cooled

2 cups blueberries

¾ cup buttermilk

¾ cup sugar

½ cup vegetable oil

¾ cup water

¾ cup firmly packed brown sugar

Boil together for 3 minutes till juicy.

Happy Boys

1 tbsp honey 2 eggs

Make a soft dough from:

½ cup mashed banana

2 cups flour

¼ cup flour

1 tbsp sugar

1 tsp baking soda

pinch salt

1 tsp salt

4 tsp baking powder

1 cup chocolate chips

3 tbsp marg/butter

1 cup bran flakes cereal

2/3 cup milk or water

Combine chocolate, buttermilk, oil, brown sugar, honey, eggs,

Drop by spoonfuls into the liquid.

and bananas.

Cover, simmer 10 minutes (don’t peek).

Mix well and add flour, baking soda, salt and chocolate chips.

Makes 6 servings (or fewer if you’re hungry).

Mix only enough to dampen flour. Stir in cereal. Bake 30-35 minutes at 375°F Makes 12 muffins.

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Blackberry Cobbler 2 cups blackberries, sugared or not 2 tsp baking powder ¼ pound butter (1 stick) pinch of salt 1 cup sugar ¾ cup milk ¾ flour

Melt butter in a large baking dish. Sift together sugar, flour, baking powder, and salt. Add milk and beat until smooth. Pour mix into butter. Do not stir. Spoon fruit onto mixture. Do not stir. Bake in a slow oven at 325°F for 50-60 minutes. Stir just a little bit by pulling it away from the pan edges when it just begins to firm up and let the center run to the sides.

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Carrot Cake 2 cups all-purpose flour 2 tsp baking powder 2 tsp cinnamon 1 tsp baking soda ¾ tsp salt ½ tsp nutmeg ¾ cup each granulated and packed brown sugar 3 eggs ¾ cup vegetable oil 1 tsp vanilla 2 cups grated carrots 1 cup drained canned crushed pineapple ½ cup chopped pecans

Grease and flour 13- x 9-inch (3.5 L) metal cake pan; set aside. In large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt and nutmeg. In separate bowl, beat together granulated and brown sugars, eggs, oil and vanilla until smooth; pour over flour mixture and stir just until moistened. Stir in carrots, pineapple and pecans. Spread in prepared pan. Bake in centre of 350°F oven for 40 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack.

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Cream Cheese Icing

Chocolate Cream Cheese Icing

2 (8 ounce) packages cream cheese, softened

4 oz cream cheese, room temperature

½ cup butter, softened

1/3 cup Lyle’s Golden Syrup or light corn syrup

2 cups sifted confectioners’ sugar

4 oz good quality dark chocolate (60% cacao), chopped

1 tsp vanilla extract Using an electric mixer beat the cream cheese in a large bowl In a medium bowl, cream together the cream cheese and butter

until light and smooth. Beat in the syrup.

until creamy.

Place the chocolate in another bowl and place the bowl over a

Mix in the vanilla, then gradually stir in the confectioners’ sugar.

small pot of boiling water.

Store in the refrigerator after use.

Stir constantly until the chocolate melts. Add the melted chocolate to the cream cheese mixture and beat just until blended.

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Chocolate Buttercream Icing

Easy Chocolate Icing

½ cup butter (NOT margarine), softened

Pinch of salt

2 2/3 cups icing sugar, sifted

1 ½ cups sifted icing sugar (more if you want thick icing)

1/3 cup whipping cream

½ tsp vanilla

2 squares unsweetened chocolate 1 ½ tbsp margarine or butter 3 ½ tbsp milk

1 ½ tsp vanilla ¾ cup unsweetened cocoa powder, sifted

Melt chocolate and margarine over hot water. Measure sifted icing sugar into bowl.

Cream the butter in a small bowl.

Add salt, milk, and vanilla to sugar mix.

Blend in the cocoa powder, vanilla, and confectioners sugar,

Add melted chocolate and mix well.

alternately with the cream.

Spread.

Beat with an electric mixer, until the desired texture is achieved.

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Chocolate Banana Cake 2 cups sugar 1 ¾ cups all-purpose flour ¾ cups cocoa 1 ½ tsp baking powder 1 ½ tsp baking soda 1 tsp salt 2 eggs 1 cup (2 large) ripe bananas, mashed 1 cup warm water ½ cup milk ½ cup oil 1 tsp vanilla

Pre-heat oven to 350°F. Grease a 9x13 pan. Combine sugar, flour, cocoa, baking powder, baking soda, and salt. Mix well. In a large bowl, whisk together eggs, banana, warm water, milk, oil, and vanilla. Add dry ingredients, whisking until smooth and thoroughly blended. Batter will be thin. Pour into prepared pan. Bake for 35-40 minutes, or until toothpick inserted in centre comes out clean. Cool cake in pan on wire rack. Makes about 16 servings.

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Gingerbread

Hot Chocolate

½ cup margerine

4 cups milk

½ cup brown sugar

1 cup chopped milk chocolate

1 cup molasses

2 tbsp unsweetened cocoa powder

2 eggs 2 cups flour

Bring the milk to a simmer in a medium saucepan over medium to

1 tsp baking soda

medium-high heat.

1 tsp ginger

Add the chocolate and cocoa powder.

1 tsp salt

Whisk until the chocolate has melted.

1 tsp cinnamon

Simmer for an additional minute, whisking continuously.

½ cup milk (or ¾ cups)

Remove from the heat and pour into mugs. Top with dollops of whipped cream or marshmallows, sprinkle with cocoa powder,

Cream margarine and sugar. Add molasses. Beat eggs and add. Mix the dry ingredients together and add them alternately with milk. Bake in 9x9 pan at 350°F for 40 mins.

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and serve.


The Husband Catcher ½ cup milk ½ cup cocoa ½ cup butter 1 ½ cup sugar 3 eggs separated ¾ tsp baking soda 2 tsp baking powder 2/3 cup milk 1 tsp vanilla 2 cups flour

Cook milk with cocoa until thick and smooth. Set aside to cool. Cream butter and sugar. Add beaten egg yolks. Sift flour, soda and baking powder and add alternately with milk to butter mixture. Add chocolate mixture and vanilla, mix well. Fold in stiffly beaten egg whites. Bake in 2 well greased cake tins in 350°F oven for 30 minutes.

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Hot Milk Cake

Key Lime Pie

2 eggs

One 9” graham cracker pie shell

1 cup sugar

One 14oz can sweetened condensed milk

1 cup flour

3 egg yolks (save the whites for a meringue)

1 heaping tsp baking powder

½ cup lime juice

½ cup milk – heat 1 tbsp butter

Combine milk, egg yolks, and lime juice.

1 tsp vanilla

Blend till smooth. Pour into pie shell and bake at 350°F for 15 minutes.

Beat eggs lightly.

Let stand 10 minutes before refrigerating. Cool well.

Add sugar slowly.

Top with whipped cream or meringue.

Add dry ingredients alternately with butter melted in hot milk. Add vanilla. Bake in 9x9 pan at 350°F for 20-30 minutes.

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Lemon Loaf ½ cup of margarine 1 cup sugar 2 eggs 1 tsp baking powder 2 cups flour Pinch of salt ½ cup of icing sugar Grated rind of three lemons

Cream together margarine and sugar Add eggs and beat Add other ingredients except icing sugar Bake in 350°F oven for 45-60 minutes. While hot, pour juice of three lemons and icing sugar.

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Massively Chocolate Cake ½ cup milk 3 eggs (separated) 1 tsp vanilla ½ cup cocoa ¾ tsp baking soda 2 cups flour ½ cup butter 2 tsp baking powder 1 cup sugar 2/3 cup milk

Cook milk and cocoa until thick and smooth. Cool. Cream butter and sugar. Add beaten egg yolks. Sift flour, soda and powder. Add alternately with milk to butter mix. Add chocolate mix and vanilla. Mix well. Fold in stiffly beaten egg whites Bake in 2 well greased cake tins at 350°F for 30 minutes.

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Mincemeat 1 lb raisins 1 lb currants 1 lb suet 1 lb apples, cut up 1 lb sugar, white 1/3 lb candy peel 1 tbsp salt 1 tsp nutmeg 1 tbsp cloves 1 tsp cinnamon 1 cup rum

Mix and store in covered jars.


Orange Cake ½ cup butter 1 cup white sugar 2 eggs ½ tsp baking soda 1 cup sour milk Pinch of salt Grated orange rind 1 ¾ cup flour 2 tsp baking powder

Cream butter. Add sugar & eggs. Mix in sour milk and dry ingredients alternately. Don’t mix too well when mixing dry ingredients with milk.

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Pecan Pie 3 eggs, beaten ½ cup brown sugar 1 cup light corn syrup ½ tsp vanilla 1 cup pecan pieces

Mix, put into plain unbaked pastry shell. Bake 10 mins at 450°F, then reduce to 350°F for 35 minutes.

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Pie Crust

Plum Pudding

1 egg

1 lb raisins

5 cups flour

1 lb currants

2 tsp baking powder

1 lb brown sugar (2 ¼ cups)

2 tsp salt

1 lb ground suet

1 tsp vinegar

1 lb flour (4 ½ cups)

1 pound of lard

½ lb dry bread crumbs

1 egg

¼ lb mixed peel ¼ lb prunes (½ cup)

Mix together flour, baking powder, and salt.

1 tsp nutmeg

Cut in lard.

1 tsp cinnamon

Beat the egg in a cup, fill with cold water.

1 tsp allspice

Add vinegar and stir.

6 eggs

Mix into flour mixture.

milk, rum, or sherry (enough to make damp)

Mix all dry ingredients. Beat eggs and add. Add milk, rum, or sherry. Place in greased pudding bowls (1 large or 3-4 small) filling bowls no more than 1/2-2/3 full. Cover bowls with brown paper, tying on with string. Place in steamer or large kettle containing boiling water and steam for 12-16 hours (for 1 large pudding) or 3 hours (for smaller one). Best if made at least 1-2 months ahead, can be kept for at least a year. No need to refrigerate, simply pour on a little sherry/rum from time to time and keep covered. Serve with hard sauce.

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Pumpkin Pie Beat 3 eggs in large bowl. Add:

1 ½ cups canned pumpkin

Sour Cream Coffee Cake

½ cup brown sugar (packed) ½ cup white sugar

Topping:

½ tsp salt

½ cup walnuts

1¼ tsp cinnamon

¼ cup white sugar

½ tsp ginger

½ tsp cinnamon

½ tsp nutmeg 1 tsp vanilla

Batter:

1 ½ cups evaporated milk

½ cup butter 1 cup sugar

Beat for 1 ½ minutes.

2 eggs

Bake 450°F for 15 minutes OR at 350°F for 45 minutes or until a

½ pint sour cream

silver knife inserted in center comes out clean.

2 cups flour

Serve with whipped cream.

1 tsp baking soda ¼ tsp salt

In angel cake pan or spring pan, put in half batter and half topping, then repeat. Pat down lightly. Bake 45 minutes at 350°F.

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Sour Cream Chocolate Cake 4 tbsp cocoa 4 tbsp butter 1 cup white sugar ¼ cup boiling water 1 ¾ cup flour 1 tsp baking soda 1 tsp baking powder ½ tsp salt 1 cup sour milk 1 tsp vanilla

Mix cocoa, butter, sugar, and hot water together. Combine dry ingredients and add to cocoa mixture alternating with sour milk. Add vanilla and mix by hand or mixer for about 2 minutes. Bake at 325°F for 10-12 minutes.

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Vanilla Wafer Dessert 1 lb vanilla wafers 2 eggs (separated) 1/2 cup butter 1 cup sugar 1 cup whipping cream One 15 oz can crushed pineapple (drained) ½ tsp salt

Roll the vanilla wafers into a very fine powder. Place half wafers in pyrex pan about 12 x 8 inches. Melt butter and add to this the egg yolks, salt, and sugar. This makes a paste. In order to keep at runny stage, place pan or bowl over hot water. Pour over wafers. Beat cream, beat egg whites and add drained pineapple. Spread over 2nd layer. Spread rest of wafers over all. Best made 24-48 hours ahead of time. Keep in refrigerator.

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Zucchini Almond Cake 3 cups all purpose flour 2 tsp baking powder 1 tsp baking soda 1 tsp salt 4 eggs 3 cups granulated sugar 1 ¼ cups vegetable oil 1 tsp almond extract 3 cups finely grated zucchini 1 cup ground almonds

Grease well and flour a 10-inch tube pan. Sift together flour, baking powder, soda and salt. In large bowl, beat eggs with electric mixer until thick and lightcolored. Gradually add sugar, ¼ cup at a time, beating well after each addition. Stir in oil and almond extract. Blend in dry ingredients, mixing until smooth. Stir in zucchini and ground almonds. Pour batter into prepared pan and bake in 350°F oven for 1 hour and 15 minutes, or until skewer inserted in centre comes out clean. Cool in pan on rack for 15 minutes. Remove from pan and cool completely on rack. Spread with Almond Glaze.

Almond Glaze: 1 ½ cups icing sugar 2 tbsp milk ¼ tsp almond extract ¼ cup toasted sliced almonds In small bowl, stir together icing sugar, milk and almond extract until smooth, and spread over top of cooled cake. Let icing run down sides and sprinkle top with sliced almonds.

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Almond Drops .................................... 68 Brainfood Cookies ............................. 68 Brownies ........................................... 69 Butterscotch Squares ......................... 70 Butter Tarts ....................................... 70 Chocolate Chip Cookies ..................... 71 Chocolate Coconut Drops .................. 72 Chocolate Shortbread ........................ 72 Coconut Macaroons ........................... 73 Cream Cheese Brownies .................... 73 Ginger Sparklers ................................ 74 Hot Fudge Pudding ............................ 75 McGinty Cookies ............................... 75 Lemon Squares ................................. 76 Nutty Nuggets ................................... 77 Oatmeal Cookies ............................... 77 Old Fashioned Soft Sugar Cookies ...... 78 Orange Chocolate Chip Cookies ......... 79 Shortbread Cookies ........................... 79 Walnut Crescents .............................. 80


Almond Drops 1 cup soft butter or margarine 1 cup white sugar ½ tsp salt

Brainfood Cookies

2 eggs separated

2 cups oats

1 tsp almond extract

2 cups white or whole wheat flour

2 2/3 cups flour

1 ½ cups white sugar

1 cup finely ground almonds

¾ cup butter or margarine, melted ¾ cup molasses

Cream butter, sugar, salt, egg yolks, and almond extract until

1 egg

fluffy.

1 tsp ginger

Add flour and ground almonds.

1 tsp cinnamon

Blend well and chill several hours.

1 tsp mixed spice (or allspice or nutmeg)

Shape into small balls in palm of hands.

1 tsp baking soda

Beat egg whites very lightly and dip each ball into them. Put on lightly greased cookie sheet and top each with a piece of

Preheat oven to 350°F.

slivered almond.

Line baking pans with baking parchment.

Bake at 350°F for 12 minutes or until lightly browned.

Mix oats, flour, sugar and spices well with melted margarine in a large bowl. Mix molasses, egg, and baking soda together in a separate bowl and stir into dry ingredients. Mix well. Scoop small mounds onto prepared pans, leaving at least two inches between. Bake for about 12 minutes (don’t overcook).

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Brownies 1¼ cups all-purpose flour 1 tsp salt 2 tbsp dark unsweetened cocoa powder 11 ounces dark chocolate, coarsely chopped 1 cup unsalted butter 1 tsp instant coffee powder 1½ cups granulated sugar ½ cup packed light brown sugar 5 eggs, at room temperature 2 tsp vanilla extract

Preheat the oven to 350°F. Butter the sides and bottom of a 9×13-inch baking pan. In a medium bowl, whisk the flour, salt, and cocoa powder together. Put the chocolate, butter and instant coffee powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter! Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible. Pour the batter into the prepared pan. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it.

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Butterscotch Squares 1/3 cup butter 1 cup brown sugar 1 egg ¾ cup flour 1 tsp baking powder 1½ tsp vanilla ¼ tsp salt ¼ cup chopped nuts (optional)

Put butter and brown sugar in a saucepan over low heat and stir until well blended. Cool slightly, and add unbeaten egg and beat in well. Add dry ingredients, then vanilla (and nuts if desired) and combine. Spread like fudge in a 9 x 9 pan. Bake at 350°F for about 20 minutes (do not overbake). Remove to a rack to cool partly. Cut into squares before they are cold.

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Butter Tarts 1 cup packed brown sugar 3 tbsp butter 1 egg ¾ cup raisins pinch salt

Cream butter and sugar. Add egg, salt and raisins. Place filling in uncooked pastry shells in tart pans (or a pie). Bake at 375°F for a few minutes, being very careful not to overcook. Makes twelve 2” tarts.


Chocolate Chip Cookies 1 cup butter 1 cup packed brown sugar ½ cup granulated sugar 2 eggs 1 tsp vanilla 2 cups flour 1 cup oats 1 tsp baking powder 1 tsp baking soda 2 cups chocolate chips

Preheat oven to 375°F degrees. In a bowl, beat butter and sugars until light and fluffy. Beat in eggs one at a time. Stir in vanilla. In another bowl using a wooden spoon, stir together flour, oats, baking powder and baking soda; stir into butter mixture just until blended. Stir in chocolate chips. Roll dough into balls about 1 ½ inches in diameter. Place on ungreased cookie sheets, placing balls 2 inches apart. One sheet at a time, bake in centre of oven for 8 - 10 minutes, or until just golden. Let cool on cookie sheet 1 minute, then transfer to rack to cool completely.

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Chocolate Coconut Drops

Chocolate Shortbread

½ cup butter

1 cup soft butter

½ cup milk

1 ½ cups flour

2 cups sugar

1/3 cup cocoa

6 tbsp cocoa

¾ cup icing sugar

1 cup coconut

A few grains of salt

3 cups oatmeal ½ tsp vanilla

Cream butter. Sift in flour. cocoa, sugar, and salt.

Bring butter, milk, sugar, and cocoa to a boil in a large saucepan.

Mix into soft dough.

Stir in vanilla.

Chill for half an hour (or more).

Remove from heat.

Shape into 1” thick balls.

Add oatmeal and coconut.

Place on cookie sheet about 2 inches apart.

Drop onto wax paper and refrigerate.

Flatten with fork. Bake at 300°F for 20-25 minutes.

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Coconut Macaroons 600 grams of shredded coconut 1 can (300 ml) Sweetened Condensed Milk 2 tsp almond extract or vanilla ¼ tsp salt 2-4 egg whites

Cream Cheese Brownies 10 tbsp unsalted butter, cut into pieces, plus more for pan 1 cup plus two tablespoons all-purpose flour ¼ cup unsweetened cocoa powder ½ tsp baking powder ½ tsp salt 8 ounces semisweet or bittersweet chocolate, chopped

Dump coconut into a biggish bowl. Mix in condensed milk, almond extract, and salt. Beat egg whites fairly stiff and fold into the above mixture.

4 ounces room-temperature bar cream cheese 1 ½ cups sugar 4 large eggs

Drop in little heaps onto parchment-lined baking sheets and bake at 350°F for 8–10 minutes until they are browned at the edges.

Preheat oven to 350°F. Brush a 9x9 baking pan with butter. In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside. Place 8 tablespoons of butter and chocolate in a bowl set over a saucepan of gently simmering water. Heat, stirring occasionally, until smooth. Remove bowl from pan. Add 1 ¼ cups sugar; mix to combine. Add 3 eggs, and mix to combine. Add 1 cup allpurpose flour; mix just until moistened (do not overmix). Prepare cream-cheese mixture: Whisk cream cheese with 2 tablespoons room-temperature butter. Whisk in ¼ cup sugar, 1 egg, and 2 tablespoons all-purpose flour. Alternately spoon chocolate batter and cream-cheese mixture into pan; with the tip of a paring knife, swirl to marble. Transfer batter to prepared pan; smooth top. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50-60 minutes. Cool in pan for 30 minutes. Store in an airtight container at room temperature, up to 2 days.

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Ginger Sparklers ¾ cup butter or margarine 1 cup brown sugar ¼ cup molasses 1 egg 2 cups flour ½ tsp salt 2 tsp baking soda 1 tsp ginger 1 tsp cinnamon ½ tsp cloves

Preheat over to 375°F. Cream together butter, brown sugar, molasses and egg until light and fluffy. Measure flour, baking soda, salt and spices into a bowl. Stir thoroughly to blend. Stir into creamed mixture until blended. Shape into small balls (one inch in diameter). Roll in sugar and place two inches apart on greased baking sheet. Bake at 375°F for 8-10 minutes.

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Hot Fudge Pudding 1 cup flour 2 tsp baking powder ¼ tsp salt ¾ cup white sugar (+ 1 cup sugar) 1 ½ tbsp cocoa (+ 4 tbsps) ½ cup milk

Mc Ginty Cookies ½ cup butter 1 cup brown sugar 1 egg 1 cup flour ¾ tsp salt ¼ tsp baking powder ½ tsp baking soda 2 tbsp milk ½ cup raisins

2 tbsp melted butter Cream butter and sugar well together. Sift flour, baking powder, salt, sugar and cocoa. Add milk and butter. Stir till smooth. Pour in well greased cake tin. TOP: Mix 1 cup brown or white sugar and 4 tbsp cocoa. Sprinkle over batter. Pour 1 ¾ cups of hot water over all.

Add egg and beat in well. Combine dry ingredients together and add to the butter/sugar/ egg mixture alternately with the milk. Stir in the raisins. Drop in spoonfuls onto bakers parchment lined baking sheets. Bake in 325°F oven for 10-12 minutes.

Bake 45 mins in 350°F oven.

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Lemon Squares 10 soda biscuits ½ cup butter 1 cup sifted flour 1 cup white sugar 1 tsp baking soda 1 cup shredded coconut

Crush biscuits finely. Mix with butter and sugar Add sifted flour and soda, then coconut Spread ¾ of mixture in 9 inch square pan. Cover with filling.

Filling: 1 cup sugar 2 tbsp corn starch 2 eggs lightly beaten 1 cup water Juice of two lemons ¼ cup butter ½ tsp vanilla

Cook until thickened. Finish with remaining biscuit mixture. Bake in a moderate oven at 375°F for 30 minutes, or until lightly golden brown.

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Nutty Nuggets

Oatmeal Cookies

7/8 cup flour

2 cups rolled oats

½ cup butter

1½ cups brown sugar

2 tbsp sugar

1 cup margarine or butter

1 cup pecans, chopped

½ cup milk

1/8 tsp salt

2 tsp baking powder

1 tsp vanilla

1 egg

Powdered sugar

½ tsp salt

Cream butter, add sugar, creaming till fluffy.

Mix dry ingredients.

Add flour, salt, nuts, and vanilla.

Cut in margarine.

Stir till thoroughly combined.

Add milk and egg and mix in. (If too soft, add flour ¼ cup at a

Form into little balls (size of a walnut) and place on cookie sheet.

time.)

Bake at 350°F for about 15 minutes, till very lightly browned.

Roll out very thin (less than ¼ inch) and cut in 3-inch rounds.

Remove from cookie sheet and let cool a few minutes.

Bake until fairly brown around the edges. Cool. Fill as needed.

2 cups flour

Roll in powdered sugar.

Date Filling 12 ounces chopped dates ¾ cup sugar ½ cup water

Simmer pitted, chopped dates gently together with sugar and water until soft. (Stir and watch carefully to be sure this doesn’t burn.) You may need to add water if it gets too thick, but it should be fairly stiff. Keep in a covered jar and fill cookies as needed.

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Old Fashioned Soft Sugar Cookies 1 cup butter 2 cups sugar 4 cups flour ½ tsp salt 1 tsp baking powder ½ tsp baking soda 1 tsp vanilla 2 eggs 1 cup buttermilk

Cream butter and sugar together. Add vanilla and eggs. In a separate bowl, combine flour, salt, baking powder, and baking soda. Add flour mixture and milk in alternately into butter/sugar mixture Bake at 350°F for 15-20 minutes.

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Orange Chocolate Chip Cookies

Shortbread Cookies

1 cup old-fashioned rolled oats

2 cups butter

½ cup all-purpose flour

1 cup sugar

½ tsp baking soda

6 cups flour

¼ tsp salt ½ cup packed brown sugar

Cream butter and sugar together until soft.

¾ stick (6 tablespoons) unsalted butter, melted and cooled

Add 5 cups of flour, leaving one to use when rolling out.

1 large egg

Cut or shape into cookies and bake at 325°F until delicate brown

½ tsp vanilla

(about 15 minutes).

¾ tsp finely grated fresh orange zest

Let cool on a rack. Delicious as is, or decorate as desired.

½ cup bittersweet or semisweet chocolate chips or chopped bittersweet chocolate (not more than 60% cacao)

Put oven rack in middle position and preheat oven to 375°F. Butter a large baking sheet. Stir together oats, flour, baking soda, and salt in a bowl to combine. Whisk together brown sugar, butter, egg, vanilla, and zest in another bowl. Stir egg mixture into flour mixture until just combined. Stir in chocolate chips. Make 12 mounds of batter 1 ½ inches apart on baking sheet. Bake until cookies are golden and edges are crisp, about 15 minutes. Transfer cookies to a rack to cool.

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Walnut Crescents ½ cup butter ½ cup shortening 1/3 cup white sugar 2 tsp water 2 tsp vanilla extract 2 cups flour ½ cup finely chopped walnuts Icing sugar

Cream butter and shortening to soften. Add sugar and cream thoroughly. Mix in water and vanilla, then flour and nuts. Chill for 3-4 hours. For dough in long rolls, ½ inch in diameter.. Cut into 3 inch lengths and shape each into crescent. Bake on ungreased cookie sheet in slow oven 325°F for 15 mins. Do not brown.

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