S: Foods 11
BC: I love foods! :)
FC: foods 11 cookbook
1: Table of Contents: Appetizers (p.2) 4-5. Creamy Pesto Pasta Salad 6-7. Wontons - Soup/ Pan fried & Sauce 8. Double Stuffed Potatoes 9. Vegetable Chow Mein 10. Cocktail Meatballs 11. Foccacia Bread 12-13. Mini Quiche Lorraine Comfort Meals (p.14) 16-17. Turkey Burgers w/ Grilled Pepper Relish 18. Ravioli 19. Perogies 20. Chicken Breast with Stuffing 21. Fresh Pasta Dough, Filling 22. Alfredo Sauce 23. FarmHouse Chili 24. Lasagna Sweets & Holiday Baking (p.25) 26. GingerBread Men 27. Chocolate Mint Sandwiches 28-29 Pumpkin Pie Tarts 30-31. Pumpkin Cookies 32. Scotch Shortbread 33. Lemon Mousse Miscellaneous (p.34) 36. Cranberry Tea Scones 37. Santa Fe Scones 38. Blueberry Smoothie 39. Chewy Granola Bar 40. Bacon Cheddar Chive Muffins 41. Spiced Rhubarb Currant Muffins
4: Creamy Pesto Pasta Salad 250mL fresh basil leaves 50mL toasted pine nuts 1mL salt, plus more to taste 1 clove garlic Pinch fresh ground pepper ~80mL olive oil 50mL Parmesan cheese Fresh Basil Pesto 1.In a blender or food processor, pulse the basil, pine nuts, garlic, salt, and pepper until finely chopped. 2.While the blender is still running, gradually add enough oil to form a smooth and thick consistency. 3.Transfer the pest to a bowl and stir in the cheese. Season the pesto with more salt and pepper to taste. The pesto can be made up to 2 days in advance. Cover and refrigerate. To 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! | 3/5
5: Creamy Pesto Pasta Salad con't... 500mL penne pasta 50mL finely sliced red onion 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, wash spinach. 3.Drain pasta and rinse with cold water; combine with vegetables. Set aside. 4.Combine your pesto with the mayonnaise. Add to pasta and combine well. Serve out into bowls and top with crumbled feta cheese.
6: Wonton Soup/Pan Fried Filling: 50mL ground pork 30mL shrimp, finely chopped 5mL soy sauce 10mL onion, finely chopped 1mL corn starch 1/2 celery stalk, finely chopped 1/2 egg 1mL ground ginger 5mL brown sugar 20 wonton wrappers 1. Combine all prepared filling ingredients. 2. Place 5mL of filling into the center of each wrapper and fold them however you please. Freeze if your making soup. Soup 500mL chicken broth 1 green onion 1 clove garlic 1 one-inch piece of ginger Sesame Oil 1. Bring a large pot of water to a boil and drop in frozen wontons. Cook for 8 minutes at a boil and remove with a slotted spoon, carefully! Set aside. 2. In a smaller pot, bring the chicken broth, garlic clove, and ginger to a simmer. Cook ~5 minutes to infuse flavor. Remove garlic and ginger with a slotted spoon. 3. Pour broth into soup bowls. Divide wontons equally amongst the bowls and granish with green onions and sesame oil. | 5/5
7: Pan fried 15mL vegetable oil 1. Heat 15mL oil in a frying pan and fry the wontons until the bottoms were golden brown. 2. Place about 60mL of water into the pan and cover with a lid. Reduce heat to a maximum of medium-low heat and steam until the water has evaporated off and the wontons are cooked through. 3.Serve with dipping sauce. Dipping Sauce Ingredients (mix them together): 50mL soy sauce 10mL rice vinegar 20mL liquid honey 2mL sesame oil 1mL mined garlic 1mL minced ginger 2mL sesame seeds
8: Double Stuffed Potatoes 2 large Russet potatoes, cleaned and pricked with a fork several times each Drizzle olive oil or vegetable oil 2 slices center cut bacon, chopped into 1/2-inch pieces 2 scallions, chopped 1/4 cup sour cream 1 cup shredded cheddar cheese Salt and coarse black pepper Directions: Preheat a small nonstick pan over medium high heat. Rub potatoes with a drizzle of oil. Place potatoes on a microwave safe plate and microwave on high for 12 minutes, rotating once. While potatoes cook, add chopped bacon to hot skillet and brown until bits are crisp. Add scallions and cook scallions together with bacon 1 minute more. Transfer bacon bits and green onions to a paper towel lined plate to drain. Allow potatoes to cool enough to be handled, 5 minutes. Preheat broiler to high. Cut potatoes in half and scoop out the flesh into a small bowl. Smash potato flesh together with sour cream until combined using a potato masher. Stir in cheddar cheese, bacon and scallions and season with salt and pepper, to your taste. Scoop filling back into potato skins and place on a cookie sheet. Place potatoes in oven and brown under broiler, 6 inches from heat 5 minutes. | 5/5
9: Vegetable Chow Mein | Ingredients: 150g chow mein noodles 1/4 red chili, finely chopped and deseeded 1 clove garlic, minced 10mL ginger, minced 1/2 onion, thinly sliced 1 carrot, julienned 1/4 red & yellow pepper, sliced Drop sesame oil Soy sauce Method: 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, slated water for 4 minutes, and refresh in cold water. 4.Heat the sesame oil in a frying pan or wok and cook the chili paste and onion for 10 minutes. Add the rest of the veggies until they're cooked, but still crunchy. 5. Add the noodles for a couple of seconds and combine. Drizzle with a little soy sauce. | 4/5
10: Meatballs: 4 waterchestnuts 250g ground beef 1/2 egg 60mL bread crumbs 1 green onion 15mL soy sauce Pinch Salt 1. Preheat oven to 375F. 2. Prepare meatballs. Finely chop the water chestnuts and green onions. Mix together with ground beef and breadcrumbs. 3. Add the soy sauce, salt and beaten egg. 4. Form the meat mixture into ~12 balls. 5. Place the meatballs on a cookie sheet coated in cooking spray and bake for 25-30 minutes. Sauce: 15mL each; rice vinegar, brown sugar, soy sauce, cornstarch, plum jam. 60mL pineapple juice 125mL vegetable broth 1/2mL powdered ginger 30mL cold water 1. Prepare sauce. In a medium sauce pan combine the vinegar, pineapple juice, brown sugar, vegetable stock, soy sauce and ginger. 2. In a custard cup mix the cornstarch and water. Add the cornstarch mixture to the pot and cook over medium heat. 3. Stir constantly until thickened. Stir in the jam. 4. Add th meatballs and heat through. Serve with toothpicks. | Cocktail Meatballs | 5/5
11: Foccacia Bread Ingredients: 500mL flour 15mL instant yeast 1mL salt 15mL sugar 165mL warm water 10mL oil Topping: 5mL Italian seasoning 15mL Parmesan cheese Method: 1. Preheat oven to 375F. 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 a wooden spoon until smooth. 4. Add additional flour ~100mL at a time to form a ball of dough. 5. Knead gently on a lightly floured surface until he dough is smooth. 6. 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. 7. Sprinkle on Italian seasoning and Parmesan cheese. Press it on to the top of the dough lightly. 8. Bake 20-25 minutes or until browned. Cool slightly and cut into wedges. 9.Combine olive oil and balsamic on a small plate. Swirl to mix, and dip your bread in it! | 3/5
12: Mini Quiche Lorraine Pastry Ingredients: 250 ml flour 1 ml baking powder 75 ml shortening 5 ml vinegar 1 ml salt 10 ml sugar egg *water equal to 60 ml* Directions: (Day 1) 1.Sift and measure flour, then resift with salt, baking powder, 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 60 ml. 4.Add liquid 15 ml at a time to the flour mixture, tossing with a fork. 5.Press dough into a disc. Wrap in waxed paper and chill overnight. Pastry (Day 2) 1.Preheat oven to 400F 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 400F for 15 minutes. After 15 minutes lower the temperature to 325f 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. | 5/5
13: Filling: Ingredients: 1 prebaked 9-inch quiche/ pie shell lb lean bacon cup grated cheddar 2 large eggs 1 cup whipping or light cream 2 ml salt 2 ml Pepper 2 ml nutmeg Directions: 1.Cut bacon into pieces and fry until cooked but not crisp. Sprinkle bacon and cheese over baked shell. 2.Whisk eggs; whisk in cream, salt, pepper and nutmeg to taste. 3.Once mixed well, pour into shell. 4.Bake in 375 F (190 C) oven for 30 to 40 minutes or until knife inserted into center comes out clean. 5.Let stand 5 minutes before serving.
14: COMFORT MEALS
16: Turkey Burgers with Grilled Pepper Relish 1 1/2 pound lean ground turkey 15 ml fresh chopped parsley 5 ml chopped fresh rosemary 1/2ml each: salt and pepper 1 clove minced garlic 15 ml finely chopped onion 4 hamburger buns mayonnaise, lettuce 1.Combine the turkey, parsley, rosemary, garlic, onion, and salt and pepper. Divide into 4 equal portions, shaping each into a 1/2-inch-thick patty. 2.Cover and refrigerate for a day. 3. The following day, you could fry, barbecue or cook your patties in the oven! The possibilities are endless. | 4/5
17: Grilled Pepper Relish 2 bell peppers 50 ml finely chopped fresh basil 15 ml chopped olives 7 ml balsamic vinegar 2 ml fresh thyme 5 ml 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. Peel peppers and cut into small chunks. 3.Combine peppers, and the remaining ingredients. | 5/5
18: Cheese and Spinach Ravioli Filling: 75 ml frozen spinach (thawed) 50 ml ricotta cheese 30 ml parmesan cheese 50 ml mozzarella cheese small onion, diced 15 ml vegetable oil egg 1 ml salt & pepper Directions: 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/ rolled pasta sheets out onto wax paper. 4.Place 10-15 ml 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 the float to the top. | 5/5
19: Perogies Dough: 375mL flour 4mL salt 1/2 egg 125mL water 10mL vegetable oil Filling: 10mL margarine 45mL onion, finely chopped 125mL each; mashed potatoes (cold, ~2) and grated cheddar cheese. 1mL salt Pepper 1. In a medium bowl, combine the salt and flour. 2. In a small bowl beat together the egg, water, and oil. Stir in the flour mixture to make it a soft, but not sticky dough. 3. Turn out dough on 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. 5. In a frying pan, heat margarine over medium heat; cook onions for 2-3 minutes, or until tender. 6. Transfer to a bowl and mix with potatoes, cheese, salt and pepper. 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 ~8cm. 2.Place 5mL of filling on each round. Lightly moisten the edge of one half of the dough and pinch the 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 colander. 4. In a large frying pan, melt remaining margarine and cook onion until golden brown. Add perogies and cook for 3-5 minutes. | 3.75/5
20: Chicken Breast with Stuffing 4-5 chicken breast 1/4 onion, finely chopped 1 rib celery, finely chopped 1/4 cup dried cranberries 3 slices day old bread, cubed Salt & Pepper 5mL poultry seasoning 30mL butter 1. In a frying pan, sauté the celery and onions in butter. Add th 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 the end and secure with twine. 4. Heat olive oil in a 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. | 5/5
21: Fresh Pasta Dough Ingredients: 220 ml all-purpose flour 1.5 eggs 1 ml salt Directions: 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. Label with name and block and put in fridge until tomorrow. 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 settings and continue to roll out dough. When dough is at a desired thickness dust with flour and cover with waxed paper to prevent them from drying out. | 4/5
22: Alfredo Sauce: 15 ml butter 1 clove garlic, minced 15 ml flour 125 ml heavy cream 50 ml milk 125 ml parmesan cheese Salt & pepper to taste 1 chive, chopped (garnish) 6.Start making your sauce. Melt butter in a medium saucepan. 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 form heat and add parmesan cheese, chives, and salt and pepper to taste. 8.Combine sauce and ravioli. Garnish with extra chives and parmesan. | 4/5
23: Farmhouse sausage chili: Ingredients: 1 lb Pork sausage 1 lrg Onion ( chopped ) 1 Celery stick ( diced ) 1. 28 ounce Can whole tomatoes 5ml Tomato juice or chicken broth 5-10ml Maple syrup or molasses 10ml Ground cumin 7 1/2 Powered sage 2 1/2 Ground black pepper 250 ml Red kidney beans ( drained & rinsed ) Steps : 1: Brown the pork sausage and chopped onions on a large skillet 2: Toward the end of the browning, add celery. 3: When the celery has softened, add the tomatoes, tomato juice of chicken brother , maple syrup or molasses, cumin sage and black pepper 4: Simmer for 20min 5: Add the red kidney beans 6: Simmer for 15min more 7: Serve with cheddar cheese, cornbread or buttermilk biscuits. | 5/5
24: 1/4 onion, chopped Ground Beef 125mL spinach 1/2 egg 1 clove garlic 1mL salt 1/4 green pepper, chopped 1mL pepper 250mL tomatoes, chopped 15mL oil Mozzarella cheese 10mL brown sugar 175mL tomato sauce 9 oven ready lasagna noodles 2mL each; basil, oregano 25mL cottage cheese Method: 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. 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; repeat. 9. Preheat oven to 375F. 10. Place the lasagna on a baking sheet and bake for 30-40 minutes. | Lasagna | 5/5
26: Gingerbread Cookies 80mL unsalted butter (softened at room temperature) 60mL packed light brown sugar 1/2 egg 45mL: dark molasses (not blackstrap) 2mL vanilla 270mL flour 2mL baking soda 1mL salt 2mL ground cinnamon 4mL ground ginger 1/2mL ground cloves 1. Preheat oven to 350F. 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 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. Bake for 8-10 minutes. -To make Royal Icing, with an electric mixer, blend 175mL of confectioners; sugar, 15mL milk, and 5mL egg white together. Add more sugar to get a pipe-able consistency. | 4/5
27: Chocolate Mint Sandwiches Cookies: 125mL cocoa 60mL each; flour, butter, sugar. 1/2 egg 30mL salt Ganache: 30mL whipping cream 90mL chocolate chips 3mL peppermint extract Glaze: Melted chocolate chips. Method: 1. Whisk the cocoa powder and flour in a medium mixing 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 the freezer for 15 minutes. 3. Preheat the oven to 350F. Start making the ganache; bring cream to a boil in a medium sauce pan over medium-high heat. Add chocolate, Cook, stirring constantly, until chocolate is smooth. Stir in peppermint extract and let cool for 10-15 minutes. 4. Take the dough out of the freezer and roll out onto a surface sprinkled with icing sugar. Roll out to a thickness of 2cm and cut with a circular cutter. Space cookies out on a baking sheet lined with parchment paper and bake for 10-12 minutes; cool completely. 5. Spoon 5mL of ganache onto the bottom of a cookie, sandwich with another. Repeat until all the ingredients are used and freeze until firm, ~5 minutes. 6. To make the glaze, melt the chocolate in a double boiler. Dip 1 flat side of each sandwich into glaze. Refrigerate until set. | 3.5/5
28: Pumpkin Pie Tarts Dough: 250mL flour 1mL baking powder 75mL shortening 5mL vinegar 1mL salt 10mL sugar 1/2 egg * water equal to 60mL 1.Sift and measure flour, then re-sift with salt , baking powder and sugar into a large pastry bowl. 2. Cut in shortening with a pastry blender. 3. Beat the egg and combine it with the vinegar in a liquid measure. Add enough water to the liquid measure to equal 60mL. 4. Add liquid 15mL at a time to the flour mixture, tossing with a fork. 5. Press dough into a disk. Wrap in wax paper and chill overnight. | 5/5
29: Pumpkin pie tarts filling Filling: 125 ml evaporated milk 175 ml pureed pumpkin 2 ml vanilla 1 ml ginger Pinch all-spice 1 egg 75 ml brown sugar 2 ml cinnamon 1 ml cloves Directions: 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.
30: Pumpkin Cookies Cookies: 250 ml all purpose flour 1 large eggs, room temperature 3 ml baking powder 150 ml light brown sugar 2.5 ml baking soda 60 ml canola oil or corn oil 2.5 ml ground cinnamon 2.5 ml pure vanilla extract Pinch ground ginger 125 ml canned pumpkin puree Pinch ground cloves 1 ml salt Cream Cheese Frosting: 2 ounces (115 grams) room temperature cream cheese, regular of low fat 15 ml unsalted butter, room temperature 60 ml confectioners' (powdered or icing) sugar 1 ml pure vanilla extract Note: Instead of frosting the cookies, you can add to the batter either 125 ml of chopped nuts (pecans or walnuts) or 125 ml of chocolate chips (semi sweet or milk) | 5/5
31: Method: 1.Preheat oven to 325 degrees 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 50 ml of batter (can use a measuring cup) place small mounds of batter onto the prepared baking sheet, spacing about 2 inches (5 cm) 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 confectioners' sugar and vanilla until the frosting is soft and creamy. Makes about 9 cookies.
32: Scotch Shortbread 250mL butter 60mL icing sugar 500mL flour Directions: 1. Preheat oven to 350F. 2. Cream butter and add icing sugar (add variations at a time) 3. Blend in the flour quickly. 4. Knead dough until smooth 5. Roll out dough to 1/4inch thick. Cut out shapes with 1 1/2 inch fluted cookie cutter, prick with a fork. 6. Bake on parchement paper-lined baking sheet for 13-15 minutes (or until golden brown) | 5/5
33: Lemon Mousse | 4/5 | Ingredients: -125 mL sugar+ 30mL for whipped cream - 130 mL fresh lemon juice - 3 large egg yolks - 1 whole egg - 10 mL grated lemon peel - 250 mL whipping cream - 8 whole strawberries for garnish Method: - Combine sugar, lemon juice, 3 egg yolks, 1 whole egg, and grated lemon peel in a large metal bowl. - Set bowl over pot of simmering water (do not allow bowl to touch water.) Whisk until mixture is thick, resembling the texture of mayonnaise. - Transfer lemon curd to another large bowl. Chill until cool, whisking occasionally. - Using an electric mixer, beat the whipping cream until peaks form in a medium bowl, adding the 30 mL of sugar. Remember that 65 mL of this will be used for garnish at the end. - After whipped cream has been chilled, fold it into the lemon curd. - Cover and refrigerate let set for half an hour. - Put remaining whipped cream on the tops of each serving. - Garnish with strawberries.
36: Cranberry Tea Scones 250 ml flour 30 ml sugar 7 ml baking powder 60 ml butter 1 egg 75 ml milk 50 ml dried cranberries 10 ml orange rind (chopped) 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 a 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. | 4/5
37: Sante Fe Scones 250mL flour 60mL cornmeal 7mL baking powder 3mL chili powder 1mL cumin Pinch Salt 65mL butter (cold & cubed) 65mL Monterey jack cheese 65mL green peppers (diced) 1 egg 90mL buttermilk | 1. Preheat oven to 400*F 2. In a medium bowl, combine flour, cornmeal, baking powder, chili powder, cumin and salt. 3. Add cheese and green pepper. Toss with a fork to combine. 4. In a small bowl, whisk together the egg and buttermilk. Add the mixture of dry ingredients and stir until a sticky dough is formed. 5. Place the dough on a lightly floured surface and knead 6-8 times. 6. Divide the dough into 2 equal parts and pat each into 3cm thick circles. With a knife or spatula cut each circle 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. | 3/5
38: Blueberry smoothies: 75 mL vanilla rice milk 175 mL milk 1/2 banana 125 mL frozen blueberries 30 mL honey 30 mL ground flax seed 125 mL vanilla yogurt Combine and blend well. | 5/5
39: Chewy Granola Bars Ingredients: 60 mL peanuts or other chopped nuts 60 mL sunflower seeds 250 mL rolled oats 250 mL Rice krispies 125 mL raisins 125 mL other dried fruit (apricots, cherries, cranberries) 100 mL peanut butter 60 mL packed brown sugar 90 mL golden syrup ( substitute honey or agave syrup) 2 mL salt 5 mL vanilla extract Directions: 1. Preheat oven to 350F. 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 approx. 15 min until everything is nicely toasted. Watch the oven after 10 min 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 large 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 spatula. Allow to cool and firm up for about an hour before slicing into bars. Makes about 10 bars. | 4/5
40: Bacon and Cheddar Chive Muffins Ingredients: 3 thick slices of bacon 10 ml dried chives 250 ml flour 40 ml Parmesan cheese 12 ml sugar 125 ml shredded sharp Cheddar cheese 5 ml baking powder egg beaten (approx. 15 ml) Pinch salt 50 ml milk 4 ml garlic powder 50 ml cream of mushroom soup 50 ml 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. | 3/5
41: Spiced Rhubarb Currant Muffins 300mL flour 2mL baking soda 2mL baking powder 1mL salt 1mL cinnamon pinch: 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. | 4/5