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Miles of Recipes

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S: "Miles" of Recipes

BC: Sandie, Happy Birthday! We hope that you will enjoy having the family recipes in a hardcover book! Love Always, Jaime & Dave xoxox | July 2012

FC: "Miles" of Recipes! | Volume 1

2: Table of Contents SOUP Myrna's Won Tons.......................................................................................................................4 Turkey or Chicken Won Tons......................................................................................................5 Mine's Tomato Soup....................................................................................................................6 Mine's Yogurt Soup......................................................................................................................7 Greek Chick Pea Soup..................................................................................................................8 SALAD Kisir.............................................................................................................................................10 Myrna's Cool Cucumber Salad...................................................................................................11 Chicken, Tomato & Mozzarella Salad With Spicy Basil Dressing............................................12 MAIN COURSES Seared Tuna Steaks....................................................................................................................14 Beef & Linguini Stir-Fry With Dijon Mustard..........................................................................15 Hungarian Goulash....................................................................................................................16 Roast Pork..................................................................................................................................17 Tomato "Sandwich" Nicoise.......................................................................................................18 Spice Rubbed Pork Tenderloin..................................................................................................19 Granny's Cabbage Rolls..............................................................................................................20 Salisbury Steak...........................................................................................................................21 Herbed Linguini With Tuna & Dill............................................................................................22 Crab Stuffed Loaf.......................................................................................................................23

3: Table of Contents MAIN COURSES CONTINUED Baked Stuff Salmon............................................................................................................24 Tuna Burgers.......................................................................................................................24 Greek Loaf With Honeyed Tomato Sauce..........................................................................25 Hunt's/Diane's Fajita's Snacks...........................................................................................26 Country Hash...............................................................................................................................26 Chicken Wings.............................................................................................................................27 Chicken Cacciatore......................................................................................................................27 Barbecued Pork (Chinese Style)..................................................................................................28 Loaf Appetizer..............................................................................................................................29 SAUCES Pizza Dip......................................................................................................................................31 Crab Dip.......................................................................................................................................31 Honeyed Tomato Sauce...............................................................................................................31 Shrimp Dip...................................................................................................................................32 Hot Sauce.....................................................................................................................................32 Taco Dip.......................................................................................................................................32 Red Chile BBQ Sauce...................................................................................................................33 Brown Gravy................................................................................................................................33 Seafood Sauce..............................................................................................................................34 Jalapeno Pepper Jelly..................................................................................................................34 Prune Puree..................................................................................................................................34

4: Table of Contents BAKING Tea Scones.....................................................................................................................................................................36 Apple Crumb Pie............................................................................................................................................................36 Gerda's Pumpkin Pie.....................................................................................................................................................36 Cherry Cheesecake........................................................................................................................................................37 Carrot Cake....................................................................................................................................................................37 Granny's Banana Bread.................................................................................................................................................37 Peach Oatmeal...............................................................................................................................................................37 ShortBread.....................................................................................................................................................................38 Snowballs.......................................................................................................................................................................38 Almond Roca Bars.........................................................................................................................................................39 Chocolate Chip Cookies................................................................................................................................................39 Chocolate Trifle.............................................................................................................................................................40 No Bake Peanut Butter - Toblerone Cheesecake.........................................................................................................40 Old Fashioned Date Squares........................................................................................................................................41 Berry Pie.........................................................................................................................................................................41 Purple Plum Pie.............................................................................................................................................................42 Low Fat Bran Muffins...................................................................................................................................................42 Carrot Pineapple Muffins.............................................................................................................................................43 Pancakes........................................................................................................................................................................43 Waldorf Redwood Cake.................................................................................................................................................44 Whipped Cream Icing....................................................................................................................................................44 Sheraton Christmas Cake.............................................................................................................................................45 Rice Krispies, Peanut Butter & Jam Squares...............................................................................................................46 Jam Thumbprint Cookies.............................................................................................................................................47 Don's Maritime Brown Bread.......................................................................................................................................48 Dried Cranberry Pistachio Biscotti..............................................................................................................................49 Hazelnut or Almond Biscotti........................................................................................................................................49 Nutty or Chocolate Biscotti..........................................................................................................................................49 Chocolate Crusted Vanilla Bean Cheesecake With Fresh Raspberry Coulis..............................................................50

5: SOUP

6: 1 package won ton wrapper 2 green onions (finely chopped) 1 lb. ground pork 1 tsp. cornstarch 1 tsp. pepper 1 tsp. fresh ginger (grated) 3 cloves garlic (finely chopped) 1 Tbsp. each - soy sauce and oyster sauce 1/2 tsp. each - sugar and sesame oil | Mix all ingredients well. Put 1 tsp. of mixture on each moistened (with water) wrapper. Shape won tons & place on cookie sheet, making sure they don't touch each other. Put in freezer just until frozen, then put into individual bags. Place 1 or 2 ice cubes in bag with frozen won tons - keeps won tons from drying out. ** 4 oz. of baby shrimp (chopped) can be added to mixture ***makes 80-100 won tons | Myrna's Won Tons

7: Turkey or Chicken Won Tons 1 lb. ground poultry 1/2 cup chopped mushrooms 1 Tbsp. cornstarch 4 green onions (chopped) 2 garlic cloves (finely chopped) 2 Tbsp. soy sauce 1 tsp. each - salt and pepper 1 package won ton wrappers 1 egg | Mix all ingredients well. Put 1 tsp. of mixture on each moistened (with water) wrapper. Shape won tons & place on cookie sheet, making sure they don't touch each other. Put in freezer just until frozen, then put into individual bags. Place 1 or 2 ice cubes in bag with frozen won tons - keeps won tons from drying out. ** 4 oz. of baby shrimp (chopped) can be added to mixture ***makes 80-100 won tons

8: Mine's Tomato Soup Tomatoes, Olive Oil, Butter, Flour, 2 Cups Chicken Broth, Salt & Pepper to taste, Mine's Spice Boil tomatoes with a little olive oil. Place in bowl to cool. Add butter & flour to pan (roulade). Add approximately 2 cups chicken broth slowly to roulade while stirring. Add salt & pepper and Mine's spice (hot spice). Mix cooled tomatoes in blender & add to broth. Heat up and Enjoy! | Mine's Yogurt Soup 2 Tbsp. flour, 2/3 cup (750g) plain yogurt, 1 tsp. salt 1/3 cup rice (rinsed in hot water), 6 cups of water SAUCE: 1 tsp. dried mint, 3/4 tsp. Turkish red powder pepper, 1/3 cup (125g) melted butter Mix flour, yogurt, salt and rice together. Slowly add water while whisking - being careful not to clump flour. Bring to a boil. Turn heat to medium and allow to cook for 20-25 minutes until rice is cooked. When soup is done, add sauce.

9: 2 cups canned chick peas (drained and rinsed) 2 Tbsp. olive oil 1 onion - diced 1 carrot - diced 1 celery stalk - diced 2 cloves garlic - finely diced 1/2 tsp. dried ground cumin 1 tsp. dried oregano | 5-6 cups chicken broth Grated peel of one lemon Juice of one lemon 2 bay leaves 1/2 tsp. coarse salt & fresh pepper 1/2 cup fresh chopped parsley splash of olive oil - optional | Greek Chick Pea Soup | In a pot, saute onion, carrot & celery in olive oil on medium heat until soft. Add garlic, cumin, and oregano. Cook until garlic is golden. Add broth, chick peas, lemon peel and bay leaves. Bring to a boil and cover. Reduce heat to low. Simmer 45 minutes. Season soup with salt & pepper. Add parsley & lemon juice. Served with grilled pita bread.

10: SALAD

11: KISIR 1 1/4 cups bulgar #1 (cracked wheat, comes in sizes, #1 is the smallest), 1/2 tsp. each of cumin, salt, black pepper & paprika, romaine lettuce, 1 Tbsp. red pepper paste (hot or mild), 1 Tbsp. tomato paste, 6 Tbsp. olive oil, 1 1/2 tomatoes, 3/4 cucumber, 5 green onions, 1 cubanelle pepper, 1 1/2 lemons juiced, 1/4 bunch parsley, 1/2 tsp. dried or fresh mint and/or parsley Put bulgar in a big bowl and pour 3/4 cup of boiling water on it. Cover and let sit 15 min. Chop the tomatoes in little cubes, put them in a bowl - be sure to reserve juice. Chop all the greens and put them in another bowl (excluding mint & parsley). After 14 min., add all the spices, red pepper paste and tomato paste to the bulgar and start kneading. When the mix is homogeneously red, add tomato juice from chopped tomato bowl and knead a little more. Then add tomatoes, parsley, peppers, cucumbers, green onions, and dried mint/parsley. Mix. Add olive oil and lemon juice Scoop onto romaine lettuce leaf, or roll it in leaf like a soft taco. Bon Appetite! MYRNA'S COOL CUCUMBER SALAD 2 cucumbers, 2 Tbsp. snipped chives, 2 Tbsp. chopped fresh dill, 2/3 cup sour cream or fromage frais, salt & ground black pepper Place cucumber in layers in a colander and set over a bowl to catch juice. Sprinkle each layer with salt (not too heavily). Leave cucumbers drain for 2 hours, then pat dry on a clean cloth. Mix the cucumbers with the herbs, cream or fromage and plenty of pepper. *TIP* Only mix dressing just before serving to avoid watery salad

12: Chicken, Tomato & Mozzarella Salad with Spicy Basil Dressing 1/2 cup minced red onion, salt & freshly ground pepper, extra virgin olive oil, 2 pints cherry tomatoes, 3 Tbsp. red wine vinegar, 1 large garlic clove - minced 1 jalapeno - seeded & minced, 1/4 cup chopped basil 6- 5oz. skinless, boneless chicken breast halves - pounded 1/4 thick 6 oz. part-skim* mozzarella cheese cut into 3/4 inch cubes (*part-skim milk mozzarella melts more slowly & holds its shape better than whole milk*) Light a grill. In a small bowl, combine the onion with 3 Tbsp. olive oil, the vinegar, garlic, jalapeno & basil. Season the dressing with salt & pepper. Thread six 12-inch skewers with the tomatoes, alternating with the mozzarella after every 2 tomatoes. Brush the chicken with olive oil & season with salt & pepper. Grill the chicken over a hot fire until just cooked through, about 4 minutes. Transfer to a platter. Grill the skewers over a hot fire, turning once, until the cheese is lightly charred and just starting to melt, 1 minute. Slide the tomatoes & cheese from the skewers onto the platter. Drizzle 2 Tbsp. of the dressing over the chicken & pass the remaining dressing at the table.

13: MAIN COURSES

14: Seared Tuna Steaks | Topping: Olive oil, Chopped Tomatoes, Grated Ginger, Mint, Lemon juice | Press peppercorns into tuna steaks. Season with olive oil and salt. Sear steaks on both sides. *steaks should be cold and rare in the centre*

15: Beef & Linguini Stir-Fry With Dijon Mustard | 10 cups cooked linguini noodles, hot, buttered or oiled 3 cups sugar-snap or snow peas cut in half 4 cups sliced assorted mushrooms scallions - thinly sliced (garnish) toasted sesame seeds (garnish) 1 kg. beef stir-fry strips 1/4 cup Dijon mustard salt & pepper to taste 2 Tbsp. vegetable oil 2 Tbsp. sesame oil | Marinate the beef in the soy sauce and sesame oil for approx. 1 hour, then remove and drain excess marinade and reserve. Heat vegetable oil in a large, non-stick frying pan or wok over high heat. Season beef and saute for 1 minute, browning on all sides. Add mushrooms, peas and marinade. Cook until vegetables are slightly tender but still crisp. Add mustard and toss until mixed. Add hot cooked linguini noodles, toss until well mixed. Season to taste with salt & pepper. Garnish with sesame seeds and thinly sliced scallions.

16: Hungarian Goulash | 1 1/2 to 2 lbs. lean pork or beef cut into big chunks, 2 large onions - peeled and chopped, 3 green bell peppers - washed, seeded and cut into big chunks, 1 red chili - washed, seeded and cut into tiny pieces, 3 cloves of garlic - peeled and crushed, 1 Tbsp. flour mixed with a little cold water, salt & freshly ground pepper to taste , 1 tsp. paprika, 1 tsp. chili powder , 1 tsp. Turkish pepper paste , sour cream, 1 bay leaf , 1 Tbsp. tomato puree, 1 pint (570 mL) stock, | Cooking Time: 1 Hour 1. Braise a few pieces of meat at a time, browning them on all sides. Put aside. 2. Fry the onions, garlic, pimento. Add 1 of the peppers and the red chili. 3. Add the paprika, chili powder and mix together. 4. Return the braised meat back into the saucepan and add the stock, bay leaf, tomato puree and salt & pepper. 5. Thicken the sauce by adding the mixed flour and water towards the end and let it cook for at least 1 minute. 6. Serve with sour cream and plain boiled potatoes, rice or egg noodles. Bon Appetite!!

17: 4 lbs. boneless pork loin, garlic cloves cut into slivers, 2 Tbsp. olive oil 2 Tbsp. unsalted butter, 1 carrot - finely chopped, 1 small onion - finely chopped, 1/2 cup dry white wine, salt & fresh ground pepper to taste. With a sharp paring knife, pierce the roast at random intervals and insert some garlic in each slit. Preheat oven to 350F. In a casserole or deep roasting pan, melt butter in oil. Brown pork loin on all sides and remove. In same casserole in remaining fat, add the carrot and onion, cover and cook until soft, about 5 minutes. (If they begin to stick, add some white wine) When soft, bury pork in vegetables, add remaining white wine, season with salt & pepper and bake for 1 1/2 to 2 hours or until tender. Remove, let rest for 10 minutes before carving. Slice half or one for dinner and place remaining portion in refrigerator. Yield: 8 Servings Prep Time: 20 minutes Cook Time: 2 1/2 hours | Roast Pork

18: Tomato "Sandwich" Nicoise 2 large, ripe tomatoes (1 lbs) 4 lettuce leaves 4 red onion slices 2- 6 oz. cans solid white tuna (drained) 2 tsp. capers 1/4 cup sliced pitted black olives 8 oz. cooked green beans (2 cups) 2 hard cooked eggs (quartered lengthwise) 1/4 cup prepared oil & vinegar dressing (divided) (**only add a little**) Cut 4 slices from the centre of each tomato. In a medium sized bowl, gently combine tuna, olives, capers and 2 Tbsp. of the dressing. On each of the 4 plates, layer a tomato slice, a lettuce leaf, an onion slice and 1/4 of the tuna mixture; top with remaining tomato slices. Arrange green beans and egg wedges on each plate, dividing evenly. Drizzle with remaining dressing. Serves 4.

19: Spiced Rubbed Pork Tenderloin 4 Tbsp. celery seed 2 Tbsp. caraway seed dash of sage salt & pepper 1 garlic clove *grind the above together with a mortar & pestle* Add to the ground mixture 3 Tbsp. Dijon mustard and make into a paste. Brush tenderloin with this paste. Add a little oil in a frying pan and sear tenderloin on all sides. Cook in oven approx. 20 minutes at 400F, turning tenderloin at least once. It's done when a meat thermometer reads 150C. Grate with carrots & onions done in tinfoil with a little salt, pepper & butter or a little wine.

20: Granny's Cabbage Rolls | 1 lb. ground beef 1 chopped onion salt & pepper celery salt 1/4 cup rice 1 green cabbage 1 large can tomatoes | Place beef, onion, salt, pepper, celery salt and rice in a bowl. Mix well. Roll meat mixture in cabbage leaves and place in a large casserole dish or roasting pan. Cover with tomatoes and bake at 350F for 11/2 to 2 hours. ***To obtain whole cabbage leaves:*** Simmer whole cabbage in boiling water for 20 minutes, drain and carefully peel off leaves. Freeze whole cabbage for at least two days. Completely thaw and carefully peel off leaves.

21: Salisbury Steak | 2 lbs. lean ground beef 1 cup bread crumbs 2 eggs (slightly beaten) 1/2 cups light cream 1/4 cup dry sherry 1/2 cup chopped onion 1/2 tsp. salt 1/4 tsp. pepper 2 Tbsp. parsley 4 medium sliced onions 1 Brown Gravy Sauce (see "Sauces") Combine meat, crumbs, eggs, cream, sherry, onion, parsley, salt and pepper. Mix lightly but well. Shape into 6-8 fat patties. Brown slowly on both sides. Pour off any fat. Add brown gravy and simmer 45 minutes, turning and basting several times. Saute onions in oil (or water) until soft. Add to mixture.

22: HERBED LINGUINI WITH TUNA & DILL 8oz. (250g) dry linguini, 10 black olives, 2 Tbsp. (30 mL) margarine, 1- 6oz. (170g) flaked tuna, 2 Tbsp. (30 mL) olive oil, Salt & Pepper to taste, 3 garlic cloves - crushed, 1 Tbsp. (15 mL) chopped fresh dill, 4 Tbsp. (60 mL) lemon juice, 2 Tbsp. (30 mL) chopped parsley, 4 green onions - sliced, Parmesan or Feta cheese, grated 2 tsp. (10 mL) grated lemon peel Cook linguini in a large amount of boiling salted water until tender. Drain and return to pot to keep warm. Meanwhile, heat margarine and oil in a saucepan over medium heat. Add garlic and saute for 2 minutes. Add lemon peel, juice, green onions and olives and saute for another 2 minutes. Reduce heat to low. Add tuna and heat through. Add salt & pepper to taste. Combine tuna mixture, dill and parsley with hot pasta. Toss well and serve with Feta or Parmesan cheese.

23: CRAB STUFFED LOAF 1 French Bread - unsliced, 1-2 tomatoes, 1/3 cup celery, 1 hard boiled egg, Butter, 4 Tbsp. mayonnaise, Alfalfa sprouts, salt & pepper, 1- 5oz. can crab meat - drained Cut loaf horizontally almost through to the other side (like a hot dog bun). Remove soft middle and blend into crumbs. Chop tomatoes & egg and mix with crumbs. Add celery, crab meat and mayonnaise, salt & pepper. Mix well. Spread butter inside shell of loaf and fill bottom half with mixture. Sprinkle alfalfa sprouts on top, season with salt & pepper. Press loaf sides together, wrap in foil and refrigerate at least 4 hours.

24: Baked Stuffed Salmon 1 3-5 lbs. de-boned salmon, 2 Tbsp. butter, 1/4 cup celery - chopped 2 Tbsp. onion, 1 Tbsp. green pepper, 1/2 tsp. salt 2 cups bread crumbs - damp, 1/4 tsp. thyme, 1/4 cup diced tomatoes 1/8 tsp. sage, Dash of pepper, Melted butter Melt butter in frying pan and add celery, onion, green pepper. Saute until onion softens. Add bread crumbs, salt & pepper, thyme, sage and tomato. Mix together until bread is dry. Stuff salmon and tie with string. Brush with butter and bake at 450F for 10 minutes for each inch of thickness of stuffed fish. Also can be wrapped in foil and cooked on the BBQ. Tuna Burgers 1 can tuna, 3 Tbsp. mayonnaise, 3 Tbsp. relish, 3 hard boiled eggs, 3 Tbsp. onion, Grated cheese Mix tuna, eggs, onion, mayonnaise and relish. Place on an open bun half and top with cheese. Broil in oven until cheese melts. Great served with soup as a meal, or alone as an appetizer.

25: Greek Loaf with Honeyed Tomato Sauce 1/2 cup orzo (rice-sized pasta), 1 cup chopped onion, 2 garlic cloves, minced, 1 cup tomato sauce, 2 tsp. salt, 1 tsp. oregano, 1/2 tsp. pepper, 1/4 tsp. cinnamon , Honeyed tomato sauce (see "Sauces") 1- 10 oz. pkg. frozen chopped spinach, thawed & squeezed dry 2 lbs. lean ground lamb or ground round (or a combination) In a medium saucepan of salted boiling water, cook orzo for 5 minutes. Drain and rinse under cold water, drain again. In a large bowl, mix spinach, onion, garlic, tomato sauce, salt, oregano, pepper and cinnamon. Add ground meat and orzo. Knead with hands until well blended. Transfer to a 9x5x3 inch loaf pan. Bake until a thermometer inserted in centre reads 160F, about 1 hr and 15 min @ 350F. While meat is cooking, prepare sauce (see "Sauces"). When meat loaf has cooked, remove from the oven, let stand 5 minutes. Drain off excess fat and slice. Top each serving with Honeyed Tomato Sauce. Serves 4-6.

26: Hunt's/Diane's Fajitas Snacks 1 Tbsp. vegetable oil, 1 large onion - sliced, 1 pkg. tortilla rounds, sour cream, 1 can Hunt's Mexican sauce, 1/2 boneless chicken breast - skinned & chopped 1 large green pepper - coarsely chopped 1) Heat oil in frying pan or wok over high heat. Add onion & stir for about 2-3 min. 2) Add green pepper and chicken. 3) Stir continually until chicken is cooked & vegetable are soft - about 6-9 minutes. 4) Add 1 can Hunt's Mexican Sauce & continue cooking & stirring until hot over medium-low heat. 5) Serve by spooning onto tortilla rounds & top with sour cream & any other condiments desired (eg. chopped lettuce, grated cheese, salsa, onions etc.) **A few drops of Tobasco Sauce may be added for a slightly hotter taste. Country Hash 2 lbs. ground beef, 1/2 cup chopped onions, 1/2 cup rice, 1 tsp. chili powder, 1 tsp. salt, 1/4 tsp. pepper, 1- 5oz. can crab meat - drained, Dash of Tobasco (optional) 1) Cook beef & onions, drain. 2) Add remaining ingredients, cover & cook over high heat until steaming freely, then turn down heat & simmer gently for approximately 30 minutes.

27: Chicken Wings 2 lbs. chicken wings, 4 Tbsp. water, 1 1/3 cups sugar, Flour, 4 Tbsp. Soy Sauce, Pinch of salt, 3/4 cups vinegar, 2 eggs Cut wings in three pieces & discard ends. Roll wings in egg, then dip in flour & brown all over in frying pan. Mix remaining ingredients together & blend well. Pour over wings while stirring. Bake at 325F for 30 minutes. Chicken Cacciatore 3 lbs. cut up chicken, 3 garlic cloves - minced, 1/2 cup flour, 1/2 cup dry white wine, 1 tsp. salt, 1/2 tsp. pepper, 1/2 tsp. dried oregano, 1 tsp. dried basil, 3 Tbsp. olive oil, 1 large green pepper - chopped 1 bay leaf, 1 large - chopped onion, 1 Tbsp. chopped fresh parsley, 1 (28 oz.) can tomatoes - drained/chopped 1) Coat chicken lightly with flour & season with 1/2 tsp. salt & 1/4 tsp. pepper. 2) In a large flameproof casserole, heat oil over medium-high heat. 3) Add chicken & cook, turning until browned on both sides, 6-8 minutes. 4) Transfer chicken to a platter. 5) Add onion & bell pepper to casserole, reduce heat to medium & cook stirring occasionally until softened, 3-5 minutes. Add garlic & cook for 1-2 minutes. 6) Add wine, tomatoes, basil, oregano, bay leaf & remaining 1/2 tsp. salt & 1/4 tsp. pepper. Reduce heat to medium-low, cover, & simmer, stirring occasionally until chicken is done, 25 minutes. Remove & discard bay leaf. 7) Transfer chicken to a serving dish. Bring liquid in casserole to a boil & cook, stirring often, until slightly thickened, 2-3 minutes. Pour sauce over chicken & garnish with basil.

28: BARBECUED PORK (Chinese Style) 2 whole pork tenderloins (12 oz. each), 1/4 cup soy sauce, 2 Tbsp. dry red wine, 1 Tbsp. brown sugar, 1 Tbsp. honey, 1/2 tsp. ground cinnamon, 1 clove crushed garlic, 1 green onion cut in half, 2 tsp. red food colouring (optional) | Remove & discard any fat from meat. Combine soy sauce, wine, sugar, honey, food colouring, cinnamon, garlic & onion in a large bowl. Add pork, turning tenderloins to coat completely. Cover & let stand at room temperature for 1 hour or refrigerate overnight, turning occasionally. Drain pork, reserving marinade. Place pork on wire rack over a baking pan. Bake in preheated 350F oven until done (about 45 minutes). Turn & baste frequently during baking. Remove pork from oven. Cool. Cut into diagonal slices. Garnish with green onion curls.

29: LOAF APPETIZER 1 cup mayonnaise 1 cup sour cream 1 pkg. Knorr Swiss Vegetable Soup 1 pkg. frozen chopped spinach (300g) 1 large round sour dough loaf Thaw, drain & squeeze spinach. Mix first four ingredients in a bowl & refrigerate overnight. Cut off top of loaf & hollow out leaving sides approx. 1 inch thick. Cut inside bread into cubes. Slice down sides of bowl & serve with cubes arranged around it.

30: Sauces

31: Pizza Dip 1 pkg. (250g) cream cheese, 4 Tbsp. mayonnaise, 1 jar seafood sauce, Fresh or canned shrimp green onions - chopped, green pepper - chopped, mozzarella cheese - grated Soften and blend cream cheese with mayonnaise and spread on a pizza pan (or plate). Cover with seafood sauce, green onion, green pepper. Top with shrimp, and cover with grated mozzarella cheese. Serve with crackers. Enjoy! Crab Dip 1- 8oz. pkg. cream cheese, 1/4 tsp. Tobasco sauce, 1 cup mayonnaise, 1/8 tsp. garlic powder 3 Tbsp. milk, 1/4 tsp. salt, 1- 7oz. can crab meat - drained & finely chopped Mix all ingredients, except crab, until smooth with a hand mixer. Stir in crab, chill & serve with crackers. Honeyed Tomato Sauce 1 Tbsp. olive oil, 1/2 cup chopped onion, 1 cup tomato sauce, 3/4 cup beef broth, 2 tsp. honey, 1/2 tsp. oregano, 1/4 tsp. cinnamon In a small saucepan, heat oil. Add chopped onion and cook, stirring often, until softened, about 3 minutes. Stir in tomato sauce, beef broth, honey oregano, cinnamon, and bring to a simmer. Reduce heat to low and cook, stirring often, until thickened, 20-30 minutes.

32: Shrimp Dip 1- 8oz. pkg. cream cheese, 1 can shrimp, 1 tsp. liquid oxo, 1/2 cup mayonnaise, 1 Tbsp. grated onion, Dash Worchestershire Mix all ingredients in a mixer. Chill before serving. Hot Salsa 3 ripe tomatoes - peeled & chopped, 1 red onion - finely chopped, 1 large garlic clove - smashed, 1 Tbsp. wine vinegar, 1 jalapeno pepper seeded - chopped fine, 2 tsp. lemon or line juice, 2 tsp. olive oil, 1/4 tsp hot pepper sauce (Durkee) Blend all ingredients & chill for 2 hours before serving. Keeps about 2-3 weeks in fridge. Taco Dip Refried beans hot salsa, sour cream (1-2 cups), chopped tomatoes, green onions - chopped, green peppers - diced, grate cheese (to cover) In a large sauce pan, combine all ingredients. Heat at 300F for 5-10 minutes until cheese is melted.

33: Red Chile BBQ Sauce 2 Tbsp. Canola oil 1/4 cup minced onion 2 large garlic cloves - minced 1 cup canned crushed tomatoes 1/2 cup red wine vinegar 1/3 cup light brown sugar 1/3 cup worchestershire sauce 2 Tbsp. fresh orange juice 1 Tbsp. finely grated orange zest 1 tsp. chopped thyme 1/2 tsp. cayenne pepper salt 2 dried ancho chiles, stems & seeds discarded & cut into 1/2 inch pieces In a small saucepan, heat the oil. Add the onion, garlic & ancho chiles & cook over moderate heat until fragrant, about 4 minutes. Add the tomatoes, vinegar, brown sugar, Worchestershire sauce, orange juice, orange zest, thyme & cayenne. Simmer over moderate heat, stirring occasionally, until thickened & flavourful, about 20 minutes. Season with salt. USE WITH PORK OF CHICKEN Brown Gravy Sauce 1/4 cup butter 1/4 cup flour 2 beef oxo cubes 2 cups boiling water Heat butter, add flour & cook stirring constantly until browned. Dissolve cubes in boiling water & add gradually to browned flour. Bring mixture to boiling point & boil for 2 minutes. Reduce heat a& simmer for 15 minutes. Pour over Salisbury steak.

34: Seafood Sauce 2 parts ketchup, 1 part horseradish, 1/4 lemon (juice only) 1-2 dashes worchestershire sauce Mix above ingredients well Jalapeno Pepper Jelly 1 1/2 cups white vinegar, 6 1/2 cups white sugar, 6 oz. bottle certo liquid, 3 green peppers seeded & chopped finely, 2 or 3- 1/2 oz. cans or fresh jalapeno peppers, 1/2 - 1 tsp. cayenne pepper, 4-6 drops red or green food colouring Chop all peppers and combine them with vinegar, sugar and cayenne pepper in a large pot, cooking over medium-high heat. Stir frequently until mixture begins to boil. Add certo and boil 5 minutes longer, stirring constantly. Remove from heat, skim off foam and pour into sterilized jars. Makes about 6 small jars. Serve on crackers (Kavli flat bread is best) with soft cream cheese. Prune Puree 3 oz. pitted prunes (about 1/2 cup), 1 cup water or fruit juice, 2 tsp. lecithin granules Place all ingredients in a blender or food processor, and process at high speed until the mixture is smooth. use immediately, or place in an airtight container and store for up to 3 weeks in fridge. Yeild: 1 - 1 1/2 cups

35: Baking

36: Tea Scones 3 cups flour, 1 Tbsp. orange/lemon, 1/2 cup sugar, 4 tsp. baking powder, 1/2 tsp. salt, 1/2 cup margarine, 1/2 cup raisins or currants, 2 eggs, milk Mix flour, sugar, baking powder & salt together. Cut in margarine to make a crumb-like mixture. Stir in orange rind & raisins. Beat eggs in a 1 cup measuring cup. Fill up to 1 cup measure with milk. Stir lightly into dry mixture, to form a soft dough. Roll out dough to 1/2 inch thickness. Cut in rounds (or pie shaped triangles). Place on lightly greased cookie sheet. Bake at 450F for 15 minutes. Serve with butter & jam. Apple Crumb Pie 4-5 apples, 1/2 cup butter or margarine, 1/2 cup white sugar, 1 pastry shell, 2 Tbsp. flour, 1/2 cup brown sugar, 1/2 cup flour Peel & cut apples into large chunks. Put 1/2 cup white sugar & 2 Tbsp. flour into a large plastic bag. Add cut apple chunks & shake to coat well. Put into pie shell. To make topping: Take 1/2 cup butter or margarine, 1/2 cup brown sugar, & 1/2 cup cup flour & cut together with pastry blender & sprinkle over top of apples in pie shell. Bake at 375F for 1 hour. Gerda's Pumpkin Pie 1 large vanilla instant pudding, 1 envelope dream whip, 1 can pumpkin, 3/4 cup milk, 2 tsp. sugar, 1/2 tsp. cinnamon, 1/2 tsp. cloves, 1/2 tsp. ginger, 1/2 tsp. nutmeg, 1 tsp. gelatin Beat all ingredients together until well blended. Pour into pie shell & bake according to directions on back of can of pumpkin.

37: Cherry Cheesecake Bottom crust: graham cracker crumbs, 1/4 lb. margarine, 1/2 cup sugar, Filling: 2pkgs. Dream Whip, 1- 8oz. cream cheese, 1 cup sugar, 1 can cherry pie filling. For bottom crust: mix ingredients together & spread evenly in oblong pan (lasagna pan). For filling: make dream whip according to directions. Whip cheese until stiff, then blend into dream whip. Pour evenly over cracker mixture. Pour can of cherries over top. Chill for 8 hours. Carrot Cake 2 cups flour, 2 cups sugar, 1 tsp. baking powder, 1 tsp. baking soda, 1 tsp. salt, 1 tsp. cinnamon, 1 cup oil, 4 eggs, 3 cups finely shredded carrots. Stir flour, sugar, baking powder, baking soda, salt & cinnamon together. Add carrots, oil & eggs. Beat on medium speed for two minutes. Place in greased, floured round cake pans. Bake at 325F for 40 minutes. FROSTING: Beat together 1 3oz.pkg. cream cheese, 1/4 cup butter. Add 1 tsp. vanilla, & gradually add 2 cups icing sugar. Granny's Banana Bread 1 3/4 cups flour, 2 tsp. baking powder, 1/4 tsp. baking soda, 1/2 tsp. salt, 1/3 cup shortening, 2/3 cup sugar, 2 eggs, 4-5 mashed bananas In a small bowl, mix flour, baking powder, baking soda & salt. In a large bowl, cream shortening, add sugar & beaten eggs. Add flour mixture & mashed bananas alternately to shortening mixture. Pour into a greased loaf pan. Bake at 350F for 1-1 1/4 hours. Check after 50 minutes by inserting a toothpick in centre. If the toothpick comes out clean, the bread is done.

38: Peach Oatmeal Bread 1 (14oz.) can peach slices, 2 cups whole wheat flour, 3/4 cup sugar, 1 tsp. salt, 3 tsp. baking powder, 1/2 tsp. baking soda, 1/2 tsp. cinnamon, 1 cup milk, 1 cup quick cooking rolled oats, 2 eggs - well beaten, 1/4 cup cooking oil. Drain peaches and cut into small pieces. Set aside. In a mixing bowl, stir together flour, sugar, baking powder, baking soda, salt and cinnamon. Add oats and peaches, stir to coat peaches. Combine eggs, milk and oil. Add to flour mixture, stirring just until dry ingredients are moistened. Pour into greased 9x5x3 inch loaf pan. Bake at 350F for 1 hour. Check at 45 min. ShortBread 3 cups all purpose flour, 1/2 cup cornstarch, 1 cup icing sugar, 1 lb. butter Cream butter and add sugar together thoroughly until creamy. Sift flour and cornstarch, add to butter mixture. Whip together until fluffy and until mixture peaks. Either drop from a tablespoon or add a little more flour and knead until it can be rolled. Cut with cookie cutters. Bake at 325F until light brown. Snowballs 2- 6oz. pkg chocolate chips, 2/3 cups evaporated milk, 2 cups sifted icing sugar, 1 cup flaked walnuts, 2- 3.5oz. pkg coconut Combine milk and chocolate chips in a double boiler until melted. Remove from heat. Stir in sugar and nuts. Cool slightly then roll in 1 inch balls (teaspoon), then roll in coconut. Rub margarine on hands to shape balls.

39: Almond Roca Bars Graham wafers (generic brand only), 1 cup butter, 1 cup sliced almonds, 3/4 cup brown sugar, 1 cup chocolate chips Line cookie sheet with graham wafers. Spread almonds evenly over top. Boil sugar & butter for 3 minutes in microwave. Drizzle evenly over almonds. Place in 350F oven for 8 minutes. Spread chocolate chips evenly over top. Leave for 1 minute. Ten spread with the tynes of a fork. Separate with a knife while still warm. Chocolate Chip Cookies Small Medium Large Ingredient 1 1 1/2 2 cups butter 1 1 1/2 2 cups white sugar 1 1 1/2 2 cups brown sugar 2 3 4 eggs 2 3 4 tsp. vanilla 2 3 4 cups flour 1 1 1/2 2 tsp. baking powder 1 1 1/2 2 tsp. baking soda 1/2 3/4 1 tsp. salt 2 3 4 cups oatmeal 1 1 1/2 2 small pkgs. chocolate chips (&/or raisins) Cream butter and the two sugars. Add eggs & vanilla. Stir in flour, baking powder, baking soda and salt. Stir in oatmeal and chocolate chips (&/or raisins). Bake at 325F for 10-15 minutes

40: Chocolate Trifle 1 chocolate cake mix, 2 small instant chocolate puddings, 1L cool whip, 4 Score bars (crumbled), Any garnishes of your choosing (sliced almonds, cherries etc.), Cake can be laced with Grand Marnier, Brandy, etc. Make chocolate cake as per directions in a lasagna dish. Cool, then cut into ice cube sized cubes. Make instant chocolate puddings as per directions. Put 1/2 of chocolate cake cubes in bottom of large glass bowl (lace with Grand Marnier or Brandy if you want). Cover with 1/2 the pudding mix and top with 1/2 the cool whip. Sprinkle 1/2 the Score bars over the top. Repeat all layers ending with the sprinkled Score bars. Garnish with sliced almonds, chocolate curls, cherries or whatever else strikes your fancy. Makes a very large dessert. No Bake Peanut Butter - Toblerone Cheesecake (Dad's new favourite dessert!) 1 1/4 cups Oreo Baking Crumbs, 1/4 cup butter, melted, 1 cup sugar, 1 cup smooth peanut butter, 2 bars (100g) Toblerone chocolate - chopped & divided, 1 1/2 cups thawed Cool Whip Whipped Topping - divided, 2 (250g) pkgs. Philadelphia brick cream cheese - softened to room temperature Mix crumbs and butter; press onto bottom of a 9 inch springform pan. Refrigerate for 10 minutes. Beat cream cheese, peanut butter and sugar with mixer until well blended. Add half the chopped chocolate; mix well. Whisk in 1 cup Cool Whip. Spoon over crust. Refrigerate for 3 hours. Microwave remaining 1/2 cup Cool Whip and chocolate in small microwaveable bowl on HIGH for 1 min; stir well and cool slightly. Poor over cheesecake. Refrigerate until firm. When ready to serve, run knife around rim of pan to loosen cake; remove rim. YUMMY!

41: Old Fashioned Date Squares 1 1/2 cups rolled oats, 1 cup water, 1/4 tsp. salt, 1 tsp. lemon juice, 3/4 tsp. baking soda, 3/4 cup softened butter, 3/4 lbs. pitted dates - diced, 1 cup brown sugar, 1 1/2 cups sifted pastry flour, 1/3 cup packed brown sugar Preheat oven to 350F (175C). In a large bowl, combine oats, pastry flour, salt, 1 cup brown sugar and baking soda. Mix in the butter until crumbly. Press half the mixture into the bottom of a 9 inch square baking pan. In a small saucepan over medium heat, combine the dates, water and 1/3 cup brown sugar. Bring to a boil, and cook until thickened. Stir in lemon juice and remove from heat. Spread the filling over the base and pat the remaining crumb mixture on top. Bake 20-25 minutes in preheated oven, or until top is lightly toasted. Cool before cutting into squares. Berry pie 4 1/2 cups berries (mixed or not), 1/2 cup white sugar, 3 Tbsp. cornstarch, 1 egg (for egg wash), pastry for double crust pie In a large mixing bowl, stir together sugar and cornstarch. Add berries and gently toss until berries are coated. When using frozen fruit, allow fruit to stand for 15-30 minutes, or until fruit is partially thaw. Line a 9 inch plate with half the pastry. Stir berry mixture and transfer to the crust lined pie plate. Top with second crust, and seal and crimp edge. Place pie on a lined cookie sheet to bake as sometimes the juice from the berries will overrun and make a mess. Make an egg wash (1 beaten egg and some water mixed well) and using a pastry brush, paint lightly over the top of the crust just before you put the pie in the oven. This will make your pie brown nicely - without the egg wash, the pie doesn't look as nice. You can also sprinkle on bakers sugar (course sugar) to add to the look of your pie. Bake at 375F (190C) for 25 minutes when using fresh fruit, 50-75 minutes for frozen fruit. Pie is done when crust golden. Cool on wire rack.

42: Purple Plum Pie Topping: 1/2 cup sugar, 1/2 cup all purpose flour, 1/4 tsp. ground cinnamon, 1/4 tsp. ground nutmeg, 3 Tbsp. cold butter margarine Pie: 4 cups sliced fresh plums, 1/2 cup sugar, 1/4 cup all purpose flour, 1/4 tsp. ground cinnamon, 1 Tbs. lemon juice, 1- 9 inch unbaked deep dish pastry shell In a large bowl, combine "pie" ingredients and pour into pastry shell. For the topping, combine sugar, flour, cinnamon and nutmeg in a small bowl. Cut in butter until the mixture resembles course crumbs (use two knives or a pastry cutter). Place pie in a lined cookie sheet in case of juice run over. Sprinkle topping over the filling and bake at 375F for 50-60 minutes or until bubbly and golden brown. Cool on a wire rack. Low Fat Bran Muffins 1 1/4 cups flour, 1 cup bran (or 1/2 cup bran & 1/2 cup oatmeal), 1 egg, 6 Tbsp. sugar, 1 1/2 tsp. baking powder, 1/2 tsp. baking soda, 1/4 tsp. salt, 1/4 tsp. nutmeg, 1/2 tsp. cinnamon, 2 Tbsp. vegetable oil, 3/4 cup orange or apple juice, 1/4 cup buttermilk or plain yogurt, 1/2 cup grated carrot or apple, 1/2 cup orange rind Preheat oven to 375F. In a large mixing bowl, stir flour with bran, sugar, baking powder, baking soda, salt and spices. In a medium bowl, whisk egg, oil juice and buttermilk or yogurt. Stir in carrot or apple and orange rind. Pour into dry mixture and stir until just combined. Raisins or dates or any chopped fruit can be added. Bake for 25-30 minutes.

43: Carrot Pineapple Muffins 2 cups whole wheat flour, 1/2 cup sugar, 1 tsp. baking soda, 2 egg whites, 1/2 tsp. ground cinnamon, 1/4 cup Prune Puree (see "Sauces"), 1 tsp. vanilla extract, 1/2 cup grated carrots - packed, 1/3 cup raisins or chopped pecans, 1 can (8 oz.) crushed pineapple - undrained Combine the flour, sugar, baking soda and cinnamon, and stir to mix well. Add the pineapple, including the juice, and the Prune Puree, egg whites, and vanilla extract, and stir just until the dry ingredients are moistened. Fold in the carrots and raisins or pecans. Coat muffin tin with non-stick cooking spray, and fill 3/4 full with batter. Bake @ 350F for 15 to 17 minutes, or just until a wooden toothpick inserted in the centre comes out clean. Remove muffin tin from the oven, and let stand for 5 minutes before removing from tin. Pancakes 1 1/2 cups sifted all purpose flour, 2 Tbsp. sugar, 1 Tbsp. baking powder, 1/2 tsp. salt, 1 beaten egg, 1 1/2 cups milk, 3 Tbsp. melted butter or margarine Mix flour, sugar, baking powder and salt together in bowl. Combine egg, milk and melted margarine (or butter). Make a well in dry ingredients and pour in egg mixture. Beat only until combined. Heat frying pan until hot. Grease with oil or shortening if necessary. Allow about 1/4 cup batter for each pancake. Makes 12 pancakes.

44: Waldorf Redwood Cake (Dad's Special Birthday Cake) 1/2 cup shortening, 1/2 cup sugar, 2 eggs, 2 oz. red food colouring, 1 tsp. vanilla, 2 Tbsp. cocoa, 1 cup buttermilk, 2 1/4 cups cake flour, 1 tsp. vinegar, 1 tsp. baking soda, 1 tsp. salt Cream shortening, sugar and eggs. Make paste with the food colouring and cocoa. Add paste to creamed mixture. Add salt and buttermilk alternately with flour and vanilla. Add vinegar and baking soda. Bake @ 350F for 30 minutes in two 9 inch pans. Icing: 5 Tbsp. flour, 1 cup milk, 1 cup white sugar, 1 tsp. vanilla, 1 cup butter Cook flour and milk until thick. Cool! Cream butter and sugar. Add to flour and milk. Add vanilla. Whipped Cream Icing 1 pint whipping cream, 4 Tbsp. cocoa, 4 Tbsp. sugar Mix above ingredients and leave overnight in fridge. Whip and ice cake. Great on angel food cake!

45: Sheraton Christmas Cake (Dad's famous Christmas Cake) 1 lb. (3 cups) seedless raisins, 1/2 lb. (1 3/4 cups) currants, 1/2 tsp. baking soda, 1/2 lb. (1 1/4 cups) pitted dates - in pieces, 1 lb. (3 cups) mixed candied fruit, 1/2 lb. (1 cup) candied red cherries - halved, 1/2 lb. (2 cups) chopped pecans, 1 tsp. ground cinnamon, 1 tsp. ground nutmeg, 1 tsp. ground mace, 1/2 cup molasses, 1/2 cup water, 1/2 cup brandy, 1/2 tsp. salt, grated rind & juice of 2 lemons, 1 cup unsalted butter, 6 medium eggs, 2 cups firm packed brown sugar, 3 cups all purpose flour, 1 tsp. baking powder **Allow two days preparation** On first day, mix all fruits and pecans with spices, molasses, water, brandy, lemon rind and juice. Soak overnight in covered container at room temperature. The next day, cream butter and sugar well. Add eggs, one at a time, beating well after each addition. Sift dry ingredients; add to creamed mixture. Blend in prepared fruit. Grease and line two or three loaf pans with heavy brown paper. Grease and flour. Spoon batter into pans filling 2/3 to 3/4 full. Bake at 300F for 1 1/2 - 2 hours or until cake tests done. Keep a shallow pan filled with water on the bottom rack of the oven during the baking period. If cake is not done after 1 1/2 hours, cover with foil and bake until it tests done. Let stand a few minutes in pans before removing cakes to cooling racks. Peel off paper before wrapping and storing. Wrap in cheesecloth and store in tins in a cool place four to six weeks to age. **Dad adds a little rum every couple of weeks to add flavour and keep cake moist. Prick cakes with toothpicks before you sprinkle rum on them.**

46: Rice Krispies, Peanut Butter & Jam Squares 3 Tbsp. (45 mL) butter or margarine, 5 cups (1.25 L) mini marshmallows or 40 large, 1/3 cup (75 mL) peanut butter, 1/2 tsp. (2 mL) vanilla extract, 5 cups (1.25L) Rice Krispies Cereal, 1/2 cup (1.25 mL) raspberry or grape jam In a large saucepan over low heat, melt butter. Add marshmallows and peanut butter. Stir until melted and well blended. Remove from heat. Stir in vanilla. Add cereal, stir until coated. Using lightly buttered spatula, press mixture firmly and evenly into buttered 13x9" (3.5L) pan. Cool about 10 minutes, cut in half crosswise. Spread jam evenly over one half, top with second half to make one large sandwich, pressing halves together gently. Chill. Cut into smaller bars or squares. Makes 24x2" squares. **Microwave Directions:** In a large microwave safe dish, microwave butter on HIGH for 30-60 seconds to melt. Stir in marshmallows and peanut butter. Microwave on HIGH for 1 1/2 - 2 minutes or until smooth when stirred. Stir after one minute.

47: Jam Thumbprint Cookies 100 G blanched almonds, 1/2 cup (125 mL) softened butter, 1/2 cup (125 mL) packed brown sugar, 1 egg - separated, 1/2 tsp. (2 mL) pure vanilla extract, 1/2 tsp. (2 mL) all purpose flour, 3 Tbsp. (45 mL) jam (any flavour) Arrange oven racks so one is in the top third of oven and the other on the bottom third. Preheat oven to 350F (180C). Line two baking sheets with parchment paper. Place almonds in bowl of food processor (chopper). Process until finely chopped. Transfer almonds to a shallow bowl. Add butter and brown sugar to processor (no need to clean bowl); pulse on and off until creamy (I just use the electric beater). With a rubber spatula, scrape side of bowl; pulse again. Add egg yolk and vanilla; pulse until combined. Add flour; pulse on and off just until mixture forms a ball. Roll 2 tsp. (10 mL) of mixture into round balls. You will get approx. 28. In a bowl, beat egg white until foamy. One at a time, dip dough balls into egg white, letting excess drip off, then roll in chopped almonds and place on baking sheet. Press thumb into middle of dough ball to create a small indentation. Ball will crack a bit. Add a little jam into each indentation. (Just a little jam, too much will overflow and make a mess). Place one baking sheet in top third of oven and the other in the bottom third. Bake for 5 minutes. Switch baking sheets from top to bottom, rotating them from front to back as well when you change places. Bake for a further 5 to 7 minutes or until lightly golden. Cool cookies on baking sheets for 2 minutes. Transfer to wire rack to completely cool.

48: Don's Maritime Brown Bread Bread Machine: 1 cup boiling water, 1/2 cup quick cooking rolled oats, 1/4 cup warm water, 1/4 cup molasses, 1 tsp. salt, 3 cups all purpose flour, 1/2 tsp. sugar, 1 1/2 tsp. active dry yeast, 1 1/2 tsp. shortening Oven: 1 cup quick cooking rolled oats, 1 cups boiling water, 2 Tbsp. shortening, 2 tsp. salt, 1/4 oz. active dry yeast, 1/2 cup warm water, 1/2 tsp. sugar, 1/2 cup molasses, 4-6 cups all purpose flour Bread machine: Put ingredients in above order (left to right) in bread machine and set for brown bread. Oven: In a large bowl, pour boiling water over oats, shortening and salt. Let stand until lukewarm. Combine yeast, warm water and sugar; let stand for 10 minutes or until foamy. Add to oat mixture with molasses. Add flour gradually to form a soft dough. Knead for 5 to 10 minutes. Place in a greased bowl and let rise for 1 to 1 1/2 hours or until double in volume. Shape into two loaves and place in greased pans. Let rise for about 1 hour. Bake at 350F for 30-40 minutes. Remove from pans; let cool on rack. Makes 2 loaves.

49: BISCOTTI Dried Cranberry Pistachio 3 eggs, 3/4 cup sugar, 1/2 cup melted butter, 2 tsp. vanilla, 3 cups flour, 3 tsp. baking powder, 1/2 tsp. salt, 1/3 cup dried cranberries, 1/2 cup shelled pistachios, egg whites for brushing Beat eggs, sugar, butter and vanilla. Blend dry ingredients together and add to butter mixture. Add fruit and nuts. Knead into a ball and separate into two logs. Brush with egg whites. Place on lined cookie sheet and bake 20 minutes @ 350F. Remove from oven and cool 10 minutes. Cut into 3/4 inch slices and return to oven @ 300F for 25 minutes. Cool and store in airtight container. Hazelnut or Almond 1 3/4 cups flour, 2 tsp. baking powder, 3/4 cup almonds or hazelnuts, 2 eggs, 1 orange rind - grated, 3/4 cups sugar, 1/3 cup melted butter, 2 tsp. vanilla (or 1/2 tsp. almond extract), 1 egg white for brushing In a large bowl, blend flour, baking powder and nuts. In another bowl, cream eggs, orange rid, sugar, butter and extract. Add to dry ingredients (makes a sticky dough). Knead on floured board until it makes a smooth ball. Cut in two and make into logs. Place on lined cookie sheet and brush with egg white. Bake 20 minutes @ 350F. Remove from oven and cool 5 minutes. Slice and return to oven 20-25 minutes. Cool & store in airtight container. Nutty or Chocolate 2/3 cup of sugar, 2 Tbsp. oil, 1/2 tsp. salt, 2 tsp. baking powder, 1/2 cup margarine, 2 eggs, 2 cups flour (for chocolate, replace 1/2 cup flour with 1/2 cocoa), 1 1/2 tsp. vanilla, 1/2 tsp. almond extract, 1/2 cup chopped almonds or hazelnuts, egg whites for brushing Beat butter, sugar, oil, eggs and extracts. Blend dry ingredients together and add to butter mixture. Add nuts. Knead on a floured board. Divide into two balls and shape into logs. Place on lined cookie sheet and brush with egg white. Bake 30 minutes @ 325F. Remove from oven and cool 5 minutes. Slice into 3/4 inch slices and return to oven for 30 more minutes, until firm & dry. Cool & store in airtight container.

50: Chocolate Crusted Vanilla Bean Cheesecake With Fresh Raspberry Coulis | Crust: 1 cup finely ground chocolate graham crackers, 2 Tbsp. unsalted butter - melted, 2 Tbsp. sugar | Cake: 1 cup sugar, 1/2 tsp. salt, 1/2 tsp. vanilla, 1 cup sour cream, 2 Tbsp. corn starch, vanilla beans from one pod, 16 oz. cream cheese - softened, 2 sticks unsalted butter - softened, | Raspberry Coulis (Sauce): 2 cups fresh or frozen raspberries, 1 Tbsp cornstarch, 2 Tbsp. sugar

51: Crust: Melt butter. Meanwhile, put graham crackers and sugar in a bowl. Add melted butter and mix until it is all incorporated. Press into bottom of chosen pan(s). For mini pans, put parchment under crust. Cake: Be sure not to over mix when making this, otherwise the cheesecake will fall. Combine cream cheese and butter, mixing well. Add sugar and mix until incorporated. Add sour cream, cornstarch & vanilla bean. Blend until smooth. Pour this mixture into the graham cracker crust. Bake at 320F for 1 hour (less if you use mini pans). When you take this out of the oven, it will be jiggly and appear uncooked, however, it will set once cooled. Cool for 1 hour. Raspberry Coulis (Sauce): In a small saucepan on medium-high heat, add 1Tbsp cornstarch and 1 Tbsp sugar. Add just enough warm water to cover the bottom of the pan and stir until dissolved. Once dissolved, add raspberries. Turn heat to medium. Cook until raspberries are dissolved and only seeds remain, approx. 15 minutes, stirring occasionally to avoid sticking. Bring just to a boil, then take off heat and cool. Once cooled, strain sauce and discard seeds. Refrigerate. Prior to serving, microwave for 30 seconds, and drizzle over cake and plate.

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  • By: Jaime F.
  • Joined: almost 6 years ago
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About This Mixbook

  • Title: Miles of Recipes
  • Ellie Sweezy and Carson Calhoun chocolate project for Mrs. Copley's class.
  • Tags: None
  • Started: over 5 years ago
  • Updated: over 4 years ago

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