S: This is the Cook Book of
FC: "All happiness depends on a leisurely breakfast." ~John Gunther | "One cannot think well, love well, sleep well, if one has not dined well.” ~Virginia Woolf
1: Table of Contents | 1. Creamy Pesto Pasta Salad with Fresh Basil Pesto 2. Turkey Burgers with Grilled Pepper Relish 3. Chocolate Chip Cookies 4. Spiced Rhubarb Currant Muffins and Bacon and Cheddar Chive Muffins 5. Sante Fe Scones and Cranberry Tea Scones 6. Chicken Breast with Stuffing 7. Perogies 8. Pumpkin Cookies 9. Pumpkin Pie Tarts 10. Cheese and Spinach ravioli 11. Lasagna with Focaccia Bread 12. Vegetable Chow Mien 13. Wontons with Wonton Soup or Pan Fried Wontons 14. Cocktail Meatballs 15. Tzatki sauce and samosa 15. Gingerbread Cookies 16. Scotch Shortbread 17. Chocolate Mint Sandwiches 18. Chewy Granola Bars and blueberry smoothies 19. Lemon Mousse
2: Creamy Pesto Pasta Salad | 500mL Penne Pasta 50mL finely sliced red onion 1/4 orange pepper 1 artichoke heart 250mL baby spinach 50mL sliced olives (optional) 50mL feta cheese, crumbled 50mL light mayonnaise 1. Cook pasta noodles in a large pot of salted, boiling water. Cook 10-12 minutes or until al dente. 2. While pasta is cooking, prepare vegetables. Slice onion, chop peppers and artichoke, and wash spinach. 3. Drain pasta and rinse with water; combine with vegetables. Set aside. 4. Combine your pesto with mayonnaise. Add to pasta and combine well. Serve out into bowls and top with crumbled feta cheese.
3: Fresh Basil Pesto | 250mL fresh basil leaves 50mL toasted pine nuts 1 clove garlic 1mL salt, plus more to taste Pinch fresh ground pepper 80mL olive oil 50mL Parmesan cheese 1. In a blender or food processor, pulse the basil, pine nuts, salt, and pepper until finely chopped. 2. While the blender is still running, gradually add enough oil to form a smooth and think consistency. 3. Transfer the pest to a bowl and stir in the cheese. Season the pest with more salt and pepper to taste. (The pesto can be made up to 2 days in advance. Cover and refrigerate.) The toast nuts for pesto, bake them on a cookie sheet at 400 degrees F for 3-5 minutes. Be sure to keep an eye on them so they don't burn.
4: "There is no love sincerer than the love of food." ~George Bernard Shaw | 1 1/2 pounds lean ground turkey 15mL fresh chopped parsley 5mL chopped fresh rosemary 1/2mL each: salt and pepper 1 clove minced garlic 15mL finely chopped onion 4 hamburger buns Mayonnaise, lettuce 1. Combine the turkey, parsley,rosemary, garlic, onion, salt and pepper. Divide into 4 equal portions, shaping each into a 1/2 - inch- thick patty. 2. Cover and refrigerate until the next day. | Turkey Burger with Grilled Pepper Relish | Grilled Pepper Relish | 2 bell peppers 50mL finely chopped fresh basil 15mL chopped olives 7mL balsamic vinegar 2mL fresh thyme 5mL olive oil pinch salt and pepper 1. Wash, seed, and cut peppers in half. Broil 5-7 minutes until peppers start to blister. Remember to turn frequently. 2. Place peppers in a large Ziploc bag and let them steam for 10-15 minutes. Peal peppers and cut into small chunks. 3. Combine peppers, and the remaining ingredients.
5: Chocolate Chip Cookies | 125mL margarine, softened 250mL flour 90mL brown sugar 50mL oatmeal 60mL white sugar 2mL baking soda 5mL vanilla 1mL salt 1 egg 60mL chocolate chips Preheat oven to 375. 1. In a large mixing bowl cream together margarine and sugars. Add vanilla and egg. Mix until smooth. 2. In a separate mixing bowl combine all dry ingredients. 3. Combine wet and dry ingredients. Mix just until combined. 4. Drop onto a parchment lined baking sheet. Bake for 12-15 minutes or until lightly browned.
6: Spiced Rhubarb Currant Muffins | 300mL flour 2mL baking soda 2mL baking powder 1mL salt 1mL cinnamon pinch of ground nutmeg&cloves 125mL diced rhubarb 50mL currants 125mL brown sugar 25mL melted butter 1 egg 125mL buttermilk Streusel Topping: 50mL flour 50mL oatmeal 25mL butter 50mL brown sugar 1. Preheat oven to 350F. Line a muffin tin with paper liners and set aside. 2. Place flour, baking powder, baking soda, salt and spices in a large mixing bowl. Stir in the diced rhubarb and currants. 3. In a separate mixing bowl, combine the sugar, butter, and egg. Mix in the buttermilk. 4. Make a well in the center of the dry ingredients and add all of the wet at once. Mix until just combined. * Be careful not to over mix or the muffins will be tough in texture 5.Divide and spoon the batter into the muffin tin. 6. Combine topping ingredients in a small mixing bowl and sprinkle over muffins./ 7. Bake 20-25 minutes or until toothpick comes out clean.
7: Bacon and Cheddar Chive Muffins | 3 thick slices of bacon 10mL dried chives 250mL flour 40mL Parmesan cheese 12mL sugar 125mL shredded sharp Cheddar cheese 5mL baking powder 1 egg beaten Pinch salt 75mL milk 4mL garlic powder 50mL cream of mushroom soup 50mL vegetable oil 1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. 2. Pre-heat oven to 400 degrees F. Lightly grease muffin pan. 3. In a large mixing bowl, combine flour, sugar, baking powder, salt, garlic powder, chives, Parmesan cheese, cheddar cheese and crumbled bacon. 4. In a separate bowl, combine egg, milk, cream of mushroom soup and vegetable oil. Mix into the dry ingredients and stir together just to moisten. 5. Spoon the batter into prepared muffin pans and bake at 400 degrees F for 20-25 minutes, or until a toothpick inserted into a muffin comes out clean.
8: Santa Fe Scones | Sante Fe Scones | 250mL All purpose flour 65mL butter (cold and cubed) 60mL cornmeal (stone ground) 65mL Monterey Jack cheese 7mL baking powder 65mL green peppers (diced) 3mL chilli powder 1 egg 1mL cumin 90mL buttermilk Pinch salt 1. Preheat oven to 400'F. 2. In a medium bowl, combine flour, cornmeal, baking powder, chili powder, cumin and salt. Cut in butter until it resembles coarse crumbs. 3. Add cheese and green pepper. Toss with a fork to combine. 4. In a small bowl, whisk together the egg and buttermilk. Add to the mixture of dry ingredients and stir until a sticky dough has formed. 5. Place the dough on a lightly floured work surface and knead 6-8 times. 6. Divide the dough into two equal parts and pat each into 3cm thick circles (about the thickness of two fingers). With a knife or spatula cut each into 1/4's creating 8 wedges. 7. Place scones on a greased cookie sheet about 5cm apart. 8. Bake for 15-18 minutes or until golden brown. /
9: Cranberry Tea Scones | 250mL flour 30mL sugar 7mL baking powder 60mL butter 1 egg 75mL milk 50mL dried cranberries (chopped) 10mL orange rind 1. Preheat oven to 400*F. 2. In a large mixing bowl, combine sifted flour, sugar and baking powder. 3. Cut in margarine until it resembles the size of small peas. Mix in orange rind and chopped cranberries. 4. Combine liquid ingredients in a liquid measure. Add all at once to the dry, mixing gently with a fork to form a soft dough. 5. Knead lightly on floured counter top, and roll out to 1" thick (or pat out with hands) 6.Cut into rounds and place on an ungreased cookie sheet. Sprinkle with sugar. 7. Bake 12-15 minutes or until golden brown.
10: Chicke Breast with Stuffing | 4 - 5 chicken breast 3 slices of day old bread, cubed 1/4 onion, finely chopped salt and pepper 1 rib celery. finely chopped 5mL poultry seasoning 1/4 dried cranberries 30mL butter -Soak toothpicks first to secure the stuffing in the breast 1. In a frying pan, sauté the celery and onions in butter. Add the poultry seasoning and remove from heat. Stir in the dried cranberries and bread. Set aside. 2. Using a sharp knife, butterfly the breast open to lay flat. Place the breast between two pieces of wax paper and flatten with a mallet. 3. Place the prepared stuffing on the breast, and roll tightly. Tuck in end and secure with twine. 4. Heat olive oil in pan and brown on all sides. 5. Transfer to a baking dish and bake at 375*F for 45 minutes. Let rest for 5 - 10 minutes before slicing.
11: Perogies | Dough 375mL flour 125mL water 4mL salt 10mL vegetable oil 1/2 egg 1. In a medium bowl, combine the salt and flour. 2. In a small bowl beat together the egg, water and oil/ Stir into the flour mixture to make a soft, but not sticky dough. 3. Turn out dough onto a lightly floured surface; knead about 10 times or just until smooth. 4. Cover with a damp cloth and allow to rest for 15 minutes. | Filling 10mL margarine 125mL grated cheddar cheese 45mL onion, finely chopped 1mL salt 125mL mashed potatoes, cold (approx. 2) f.g. pepper 1. In a frying pan, heat margarine over medium heat; cook onions for 2-3 minute, or until tender. 2. Transfer to a bowl and mix with potatoes, cheese, salt and pepper. Continued on the next page
12: Perogies 1. Work with one half of dough at a time; cover the other half. Roll dough on a lightly floured surface. Cut dough into rounds approximately 8 cm. 2. Place 5mL filling on each round. Lightly moisten the edges of one half of the dough; pinch edges together. Cover to prevent them from drying out. 3. Bring a large pot of water to a boil. Cook perogies in small batches. The perogies are cooked when they float to the top. Drain in a cooler. | Cooking 30mL margarine 1/4 onion, sliced. 1. In a large frying pan, melt remaining margarine. Cook onions until golden brown. 2. Add perogies and toss to coat. Cook for 2-5 minutes or until warmed through.
13: Pumpkin Cookies | Ingredients: 250mL all purpose flour 1 large eggs, room temperature 3mL baking powder 150mL light brown sugar 2.5mL baking soda 60mL canola oil or corn oil 2.5 ground cinnamon 2.5mL pure vanila extract Pinch ground ginger 125mL canned pumpkin puree Pinch ground cloves 1mL salt | Cream cheese Frosting: 2 ounces (115 grams) room temperature cream cheese, regular of low fat 15mL unsalted butter, room temperature 60mL confectioner's (powdered or icing) sugar 1mL pure vanilla extract Note: Instead of frosting the cookies, you can add to the batter either 125mL of chopped nuts (pecans or walnuts) or 125mL of chocolate chips (semi sweet or milk). | Method is on next page...
14: Pumpkin Cookies Cont... | Method: 1. Preheat oven to 325'F and place oven rack in the center of the oven. Line two baking sheets with parchment paper. 2. In a large bowl, sift or whisk together the flour, baking powder, baking soda, ground cinnamon, ground ginger, ground cloves, and salt. 3. In the bowl of your electric mixer, or with a hand mixer, beat the eggs and sugar until light and smooth (about 2 minutes). Beat in the oil, vanilla extract, and pumpkin puree. Add the flour mixture and beat just until incorporated. Using 50mL of batter (can use a measuring cup) place small mounds of batter onto the prepared baking sheet, spacing about 2 inches (5cm) apart. 4. Bake for about 15-18 minutes or until a toothpick inserted in the center of a cookie comes out clean. Remove from oven and transfer to a wire rack to cool completely before frosting. Frosting 1. Beat the cream cheese and butter until soft and creamy. Beat in the confectioner's sugar and vanilla until the frosting is soft and creamy. | Make about 9 cookies.
15: Pumpkin Pie Tarts | 500mL flour 2mL salt 2mL baking powder 20mL sugar 150mL shortening 1 egg 10mL vinegar Water equal to 60mL | Method: Pastry (Day 1) 1. Sift and measure flour then resift with salt, baking powderm and sugar into a large mixing bowl. 2. Cut-in shortening with a pastry blender. 3. Beat the egg and combine it with vinegar in a liquid measure. Add enough water to the liquid mixture to equal 60mL. 4. Add liquid 15mL at a time to the flour mixture, tossing with a fork. 5. Press dough into a disc. Wrap in waxed paper and chill overnight. | Continued on the next page...
16: Pumpkin Pie Tarts Cont... | 125mL evaporated milk 1 egg 175mL pureed pumpkin 75mL brown sugar 2mL vanilla 2mL cinnamon 1mL ginger 1mL cloves Pinch allspice | Method: Pie Filling (Day 2) 1. Preheat oven to 400'F. 2. Roll out pastry to about 1 cm thickness. Cut out 6-8 circles using a drinking glass. 3. Place in an ungreased muffin tin. 4. Whisk all of the filling ingredients together in a large mixing bowl. 5. Divide evenly into the prepared pastry shells. 6. Place muffin tin on a baking sheet and bake at 400'F for 15 minutes. After 15 minutes, lower the temperature to 325'F and continue to bake for an additional 30-40 minutes or until a knife inserted in the center comes out clean. 7. Cool completely before removing from muffin tin.
17: Cheese and Spinach Ravioli | 220mL all purpose flour 1.5 eggs 1ml salt 1. In a large mixing bowl combine flour and salt. Make a well in the center of the dry ingredients. Add beaten eggs. 2. Using a fork gradually combine flour and eggs. 3. On a clean, lightly floured surface knead dough for 10 minutes until you have a smooth, elastic dough. 4. Cover with plastic wrap and let rest for 20 minutes. 5. Divide dough into 4 pieces. Roll out and lightly dust with flour. Feed through the widest setting of the pasta maker approximately 4 times always folding the dough back on itself to increase strength. 6. Gradually set machine to smaller setting and continue to roll out dough. When dough is at desired thickness dust wit flour and cover with waxed paper to prevent them from drying out. | Filling: 75mL frozen spinach (thawed) 1/4 small onion, diced 50mL ricotta cheese 15mL vegetable oil 30mL Parmesan cheese 0.5 egg 50mL mozzarella cheese 1mL each: salt and pepper | Continued on next page...
18: Alfredo Sauce: 15mL butter 50mL milk 1 clove garlic, minced 125mL Parmesan Cheese 15mL flour Salt and pepper to taste 125mL heavy cream 1 chive, chopped (garnish) | 1. Finely dice onion and sauté over medium heat with vegetable oil until translucent. 2. In a small mixing bowl combine the sautéed onions and the rest of the ingredients. Mix until combined. 3. Spread out your pre-cut and rolled pasta sheets out onto wax paper. 4. Place 10-15mL of filling onto pasta sheets in mounds. Place remaining sheets of pasta on top of filling and seal with a dab of water or with a ravioli cutter. 5. Bring a large pot of water to a boil. When boiling, add salt and ravioli. Cook for 4 minutes or until they float to the top. 6. Start making your sauce. Melt butter in a medium sauce pan. Add the garlic and cook about 1 minute, until fragrant but not brown. 7. Add the flour and whisk until smooth. Gradually add the cream and milk; continue whisking until sauce thickens. Remove from heat and add Parmesan cheese, and chive and salt and pepper to taste. 8. Combine sauce and ravioli. Garnish with extra chives and Parmesan.
19: Lasagna | 1/4 onion, chopped 250mL cottage cheese 125mL spinach Ground beef 1 clove garlic, minced 1/2 egg 1/4 green pepper, chopped 1mL salt 250mL tomatoes, chopped 1mL pepper 175mL tomato sauce Mozzarella Cheese 15mL oil 10mL brown sugar 2mL each: basil, oregano 9 oven ready lasagna noodles | Method Day 1: 1. Wash and prepare vegetables. 2. In a large saucepan, add 15mL oil and warm over medium heat. Sauté vegetables until tender. 3. Add ground beef and cook until no longer pink. 4. Add tomato chunks, tomato sauce, basil, oregano, and brown sugar. 5. Simmer ~20 minutes. 6. In a separate mixing bowl combine cottage cheese, spinach egg, salt and pepper. | Continued on next page...
20: Lasagna Continued... | Assembling the lasagna: 7. Cover the bottom of your pan with a small amount of sauce, Place 3 noodles down. Top with sauce, cottage cheese, and mozzarella cheese. 8. Repeat with another layer of noodles, cottage cheese, and mozzarella. 9. Cover with Saran Wrap and label with your Block and Unit Number. Method Day 2: 1. Preheat oven to 375'F. 2. Unwrap lasagna, place on a baking sheet and bake in oven for 30-40 minutes.
21: Focaccia Bread | 500mL flour 15mL sugar 15mL instant yeast 165mL warm water 1mL salt 10mL oil | Topping: 5mL Italian Seasoning 15mL Parmesan cheese 1. Preheat oven to 375'F. Grease a round cake pan with shortening. 2. Combine 250mL flour, yeast, sugar, and salt in a large mixing bowl. 3. Add warm water and beat with wooden spoon until smooth. 4. Add additional flour ~100mL at a time to form ball of dough. 5. Knead gently on a lightly floured counter top until the dough is smooth. 6. Grease a round cake pan lightly with oil. 7. Flatten the ball of dough into the cake pan. Brush the surface of the dough with olive oil and prick the top with a fork. 8. Sprinkle on Italian Seasoning and Parmesan cheese. Press it onto the top of the dough lightly. 9. Bake 20 - 25 minutes or until browned. Cool slightly and cut into wedges. 10. Combine olive oil and balsamic on a small plate./Swirl to mix, and dip bread.
22: Vegetable Chow Mein | 150g chow mein noodles 1/4 red chili, finely chopped & deseeded 1 clove garlic, minced 10mL ginger, minced 1/2 onion, thinly sliced 1 carrot, julienned 1/4 red and yellow pepper, sliced Drop sesame oil Soy sauce | 1. Finely slice the chili, then peel and finely chop the ginger and garlic. 2. Add a little water to this mixture to make a paste. 3. Cook the noodles in boiling, salted water for 4 minutes, and refresh in cold water. 4. Heat the sesame seed oil in a frying pan or wok and cook the chili paste and onion for 10 minutes. 5. Add the rest of the veggies until they're cooked, but still crunchy. 6. Add the noodles for a couple of seconds and combine. Drizzle with a little soy sauce.
23: Wontons | Filling: 50mL ground pork 30mL shrimp, finely chopped 10mL onion, finely chopped 1/2 celery stalk, finely chopped 5mL soya sauce 1/2 egg 1mL corn starch 1mL ground ginger 5mL brown sugar 20 wanton wrappers | Day 1 1. Combine all prepared filling ingredients in a mixing bowl. 2. Place 5mL of filling in the center of each wrapper. 3. Fold according to the handout that I have provided. Try each style. 4. Place the complete wantons in a parchment lined and floured reusable container. Label with your name and block. | Recipe for Wonton Soup and Pan Fried Wontons continued on the next page...
24: Wonton Soup | 500mL chicken broth 1 green onion 1 clove garlic 1 - 1 inch piece ginger sesame oil Water for boiling Wontons 1. Bring a large pot of water to a boil and drop in frozen Wontons. Cook 8 minutes at a boil and very carefully remove with a slotted spoon. Set aside on a plate. 2. In a smaller pot, bring the chicken broth, garlic clove, and ginger to a simmer. Cook ~5 minutes to infuse broth with ginger and garlic flavors. Remove garlic and ginger with a slotted spoon. 3. Pour broth into soup bowls. Divide Wontons equally amongst bowls. Garnish with green onions and a few drops of sesame oil.
25: Pan Fried Wontons | 15mL vegetable oil 1. Heat 15mL oil in a frying pan. 2. Put the Wontons in the frying pan and fry until the bottoms are golden brown. 3. Place about 60mL of water into the pan and cover with a lid. Reduce heat to medium low and steam until the water has evaporated off and the Wontons are cooked through. 4. Serve with a dipping sauce. | Dipping Sauce (for Pan-fried Wontons) 50mL soy sauce 1mL minced garlic 10mL rice vinegar 1mL minced ginger 20mL liquid honey 2mL sesame seed 2mL sesame oil Directions Mix all ingredients in a small bowl.
26: Tzatziki sauce | 2 (8 ounces) containers of plain yogurt 2 cucumbers- seeded, peeled and diced 2 tablespoons of olive oil 1/2 lemon, juiced salt and pepper to taste 1 tablespoon chopped fresh basil 3 cloves garlic, peeled 1. In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic. Process until well combined. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor.
27: Samosa | 2 cups all purpose flour 2 green chile peppers, chopped 1/2 teaspoon salt 1 tablespoon fresh ginger root, chopped 2 tablespoons butter 1/2 teaspoon ground turmeric 1/4 cup butter 1/2 teaspoon chili powder 1 quart oil for deep frying 3/4 pound ground lamb 2 tablespoons butter 1 teaspoon salt 1 onion, chopped 2 teaspoons garam masala 2 cloves garlic, chopped 1 1/2 tablespoon fresh lemon juice 1. In a medium bowl, mix flour, salt and butter until the mixture resembles fine bread crumbs. Pour in water, using more (up to approximately 1/4 cup) if necessary to make a smooth dough. Pat into a ball.Place on a lightly floured surface and knead 10 minutes, or until dough is smooth and elastic. Return to the bowl, cover and set aside. 2. Heat oil in a large, deep skillet at 375'F. 3. Melt butter in a medium saucepan over medium-high heat. Stir in onion, garlic, green chile peppers and ginger. Cook 5 minutes, or until onions are golden brown. Stir in turmeric, chili powder, ground lamb and alt. Cook until the lamb meat is evenly brown. Stir in garam masala and lemon juice. Continue cooking for 5 minute, then remove from heat. 4. Divide dough into 15 equal portions. Roll portions into balls, then flatten into 4 inches circles. Cut each circle in half. Dampen edge and form semicircle into cones. Fill cones with equal portions of the lamb meat mixture. Dampen top and bottom edges of cones, and pinch to seal. 5. Carefully lower cones into preheated oil a few at a time. Fry until golden brown. Drain on paper towels. Serve warm.
28: Cocktail Meatballs | Meatballs 1 green onion 4 watered chestnuts 15mL soy sauce 250g ground beef Pinch salt 1/2 egg 60mL bread crumbs | 1. Pre-heat oven to 375'F. 2. Prepare meatballs. Finely chop the water chestnuts and green onions. Mix together with ground beef and bread crumbs. 3. Add the soy sauce, salt and beaten egg. 4. From the meat mixture into approximately 12 small balls. 5. Place the meatballs on a cookie sheet coated with cooking spray and bake for 25-30 minutes. 6. Place cooked meatballs in a bowl and cover with plastic wrap. Label wit your name and block. | Sauce 15mL rice vinegar 60mL pineapple juice 15mL brown sugar 175mL vegetable broth 15mL soy sauce 72mL powdered ginger 15mL corn starch 30mL cold water 15mL plum jam 1. Prepare sauce. In a medium sauce combine the vinegar, pineapple juice, brown sugar, vegetable broth, soy sauce and ginger. 2. In a custard cup mix the corn starch and water. Add the corn starch mixture to the pot and cook on a medium heat. 3. Stir constantly until thickened. Stir in the jam. 4. Add the meatballs and heat through, serve on platter with toothpicks.
29: Gingerbread Cookies | Ingredients: 80mL unsalted butter (softened at room temperature) 60mL packed light brown sugar 1/2 egg 45mL dark molasses (not blackstrap) 2mL pure vanilla extract 270mL all purpose flour 2mL baking soda 1mL salt 2mL ground cinnamon 4mL ground ginger 1/2 ground cloves | Royal Icing: 175mL or more confectioner's sugar 15mL milk 5mL egg white | This first special Christmas Fun Recipe continued on the next page... | Special Christmas Baking Recipe!
30: 1. Preheat the oven to 350'F. 2. With an electric mixer, cream the butter until smooth. Add the sugar and beat until fluffy. Add the eggs and continue to mix. Add the molasses and vanilla and mix, if mixing becomes too difficult to use a wooden spoon. 3. Sift and measure the flour. Then re-sift the flour together with the baking soda, salt, cinnamon, ginger and cloves. 4. Gradually add the dry ingredients to the butter-sugar mixture. Work in batches and mix after each addition until just combined. 5. Shape the dough into a thick disk, wrap in waxed paper, and refrigerate 10-15 minutes in the freezer or as long as time permits. (Ideally 1-2 hours in refrigerator). 6. Grease a cookie sheet with shortening. On a lightly floured surface, roll the dough out to 3-5cm thickness and cut out with desired cookie cutters. 7. To make the Royal Icing, with an electric mixer, blend the confectioner's sugar, milk, and egg white together. Add more sugar to get a pipe-able consistency. Makes about 12 cookies. | Gingerbread Cookies Continued...
31: Scotch Shortbread | 250mL butter 60mL Icing sugar 500mL flour Directions: 1. Cream butter add icing sugar (add variations at this time). 2. Blend in flour quickly. 3. Knead dough until smooth. 4. Roll out dough into 1/4 thick. Cut out shapes with 1 1/2 inch fluted (bumpy edge) cookie cutter; prick with fork. 5. Bake on parchment paper-lined baking sheet in 350'F oven for 13-15 minute (or until golden brown).
32: Chocolate Mint Sandwiches | The cookies: 125mL Cocoa 60mL All-purpose flour 60mL Butter 60mL sugar 1/2 Egg 30mL Icing sugar | The Ganache: 30mL whipping cream 90mL semi-sweet chocolate 3mL peppermint extract The Glaze: 90mL semi-sweet chocolate | 1. Make the cookie, whisk together cocoa powder and flour in a medium bowl; set aside. Put butter and sugar in another bowl, blend with an electric mixer, and mix until pale and fluffy. Add egg until completely incorporated. 2. Add the flour mixture to the egg mixture, mix until just combined (do not over mix). Divide dough in half, and shape each section into a disk; wrap in plastic. Put in freezer for 15 minutes. 3. Preheat oven to 350'F. Make the ganache, bring cream to a boil in a small sauce pan over medium-high heat. Add chocolate. Cook, stirring constantly, until chocolate is smooth. Stir in peppermint extract. Let cool, 10 - 15 minutes. | This second special Christmas Fun Recipe continued on the next page...
33: "There is no love sincerer than the love of food." ~George Bernard Shaw | Chocolate Mint Sandwiches Continued... | 4. Once the cookie dough has cooled, transfer to a work surface lightly dusted with icing sugar. Roll dough out into 2cm thickness and cut cookies with a circular cutter. pace cookies 5cm apart on baking sheet lined with parchment paper. Bake for 10 - 12 minutes, and let cool completely on racks. 5. Spoon 5mL of ganache onto the bottom of a cookie; sandwich with another. Repeat until all ingredients are utilized. Freeze until firm, 5 minutes. 6. Make the glaze, in a double boiler, melt chocolate over simmering water while stirring constantly. Dip 1 flat side of each sandwich into melted chocolate to coat; gently shake off excess. Place sandwich chocolate side up on wire racks set above baking sheet. Refrigerate until set./ | Happy Christmas Baking~~
34: Chewy Granola Bars | 85mL peanuts or other chopped nuts 60mL sunflower seeds 250mL rolled oats 250mL Rice Krispies 125mL raisins 125mL other dried fruit (chopped apricots, cherries, cranberries, figs, etc) 60mL peanut butter 60mL packed brown sugar 75mL golden syrup (can substitute honey or agave syrup) 2mL salt 5mL vanilla extract 1. Preheat oven to 350'F. Grease a loaf pan with cooking spray or shortening. 2. Mix peanuts, sunflower seeds and rolled oats in a bowl. Transfer to a baking sheet and spread out evenly. Bake in oven for approximately 15 minute until everything is nicely toasted. Watch the oven after 10 minutes to ensure it doesn't burn. 3. Meanwhile, in a small saucepan combine peanut butter brown sugar, syrup, and salt. Heat on medium high while stirring, until mixture starts to bubble. Take the saucepan off the heat and add vanilla. 4. Transfer the toasted oat mixture to a larger bowl. Add raisins, dried fruit, and Rice Krispies. Add the peanut butter mixture and mix until everything is evenly coated. 5. Transfer the mixture into the loaf pan and pack down using the back of a spatula. Allow to cool and firm up for about an hour before slicing into bars. Makes about 10 bars.
35: Blueberry Smoothies | 75mL vanilla rice milk 125mL frozen blueberries 175mL milk 30mL grand flax seed 1/2 banana 125mL vanilla yogurt Combine- Blend!
36: Lemon Mousse | 125mL sugar 188mL fresh lemon juice 3large egg yolks 1 large egg 10mL grated lemon peel 250mL chilled whipping cream 8 whole strawberries (for garnish) 1.Combine sugar, lemon juice, 3 egg yolks, 1 whole egg and grated lemon peel in large metal bowl. Set bowl over saucepan of simmering water (do not allow bowl to touch water). Whisk until mixture thickens and thermometer inserted into mixture registers 160'F. (Mixture is thick like the consistency of mayonnaise.) Transfer lemon curd to another large bowl. Chill until cool, whisking occasionally. 2. Using electric mixer, beat 188 mL cream in medium bowl until medium-firm peaks form. Fold 1/3 of whipped cream into lemon curd to lighten, then fold in remaining whipped cream. (Can be prepared 1 day ahead. Cover and refrigerate.) 3. Using electric mixer, beat remaining 60mL cup cream in medium bowl until stiff peaks form. Spoon whipped cream atop desserts. 4. Garnish with whole strawberries.