1. food and drink
2. desserts and baking

Recipe #167
October 15/06
4 boneless skinless chicken breasts
¼ tsp. salt
¼ tsp. freshly ground pepper
2 tsp. olive oil
¼ c. minced green onions
½ c. chicken broth
1 tbsp. dry white wine
1 tbsp. brandy
2 tbsp. ch. Fresh tarragon or 1 tsp. dried
2 tbsp. Dijon mustard
2 oz. low fat cream cheese
CHICKEN DIJON
Place chicken breasts between 2 sheets of plastic wrap and flatten to ½” thickness. Season with salt & pepper. Heat oil over med. High
heat. Add chicken and cook 7 – 9 min. or till no longer pink in center, turning once. Place on warmed plate and cover with foil. Add
onions to same skillet, cook 30 seconds. Add broth, wine & brandy, stirring vigorously to loosen any browned bits from bottom of skillet.
Add tarragon, mustard and cream cheese, cook 2 min. or slightly thickened. Return chicken to pan along with any accumulated juices,
cook 1 min. or till heated through.
SESAME BROCCOLI SALAD
2 tbsp. soy sauce
2 tbsp. rice wine vinegar
2 tbsp. sesame oil
2 tbsp. honey
Salt & pepper
Whisk together and set aside
12 c. broccoli florets
½ c. sesame seeds
Steam broccoli florets till crisp-tender, about 5 min. Cool under running water and dry well. Brown sesame seeds in ungreased pan over medium
heat, stirring constantly, about 5 min. Cool.
Mix broccoli and half the sesame seeds with the dressing. Let stand at room temp about 30 min. – 4 hrs., tossing occasionally. Transfer
broccoli to serving platter and pour dressing over. Sprinkle with remaining sesame seeds.
WHITE CHOCOLATE CHEESECAKE WITH CRANBERRIES
Crust:
1 ½ c. fine graham wafer crumbs
½ c. finely ground walnuts
6 tbsp. melted butter
2 tbsp. sugar
Wrap bottom and sides of 9” springform pan with heavy duty foil. Mix together crust ingredients. Press into bottom and halfway up sides
of pan. Refrigerate 30 min.
Filling:
8 oz. white chocolate chopped
3 pkg. cream cheese
1 c. sugar
4 eggs
8 oz. sour cream
1 tbsp. vanilla
Place white chocolate in microwave safe bowl, microwave on low for 4 – 5 min, stirring often. Stir until smooth. Place cream cheese and
1 c. sugar in food processor and process until smooth and creamy. With processor running, add eggs, 1 at a time, processing well after
each addition. Scrape down sides of bowl. Add white chocolate, sour cream and vanilla. Pulse till just blended. Pour into crust. Place
springform pan in roasting pan, fill with enough hot water to come halfway up the sides of pan. Bake 60 – 70 min. or till edges are
puffed and golden brown. Remove cake from water bath, and remove foil. Place on wire rack to cool.
Topping:
12 oz. jar raspberry preserves, pureed & strained
¼ c. sugar
4 c. fresh or frozen cranberries
In large nonstick pan, stir together preserves and sugar. Add cranberries and bring to boil over med. High heat and boil 8 – 10 min. or
till cranberries pop. Pour into medium bowl, cool to room temperature. Spoon evenly over chilled cheesecake. Refrigerate at least 1 hr.
Recipe #168
Oct 22/06
CRISPY APRICOT PORKCHOPS
1 tbsp. olive oil plus more for baking sheet
2 slices multi-grain bread
4 bone-in loin pork chops
salt & pepper
4 tsp. apricot jam
Preheat oven to 425. Lightly brushes rimmed baking sheet with oil, set aside. Tear bread into pieces and place in food
processor. Pulse till crumbs form. Drizzle with oil. Pulse once or twice until crumbs are moistened. (You should have about
1 ½ c. crumbs). Dry chops. Season with salt & pepper; lay on baking sheet and spread 1 tsp. jam on each chop. Dividing
evenly, sprinkle breadcrumbs over jam and pat them on gently. Bake in preheated oven until the crust is golden and meat
is opaque throughout, 14 – 16 min. Serve immediately.
2 tbsp. butter
1 large leek, white & green parts only
2 carrots, grated (1/2 c.)
¼ tsp. salt
¼ tsp. pepper
1/8 tsp. turmeric
1 ½ c. Arborio rice
½ c. Parmesan cheese
4 c. hot chicken broth
2 tbsp. chopped parsley
LEEK & CARROT RISOTTO
Preheat oven to 400. Coat casserole with cooking spray. Melt butter over high heat, add leeks, carrots, salt, pepper &
tumeric. Cook, stirring occasionally, until tender, 3 – 4 min. Stir in rice until coated. Gradually pour hot broth into pot with
rice. Stir in cheese. Transfer to casserole. Bake 10 min. Stir. Bake until rice is tender and texture is creamy – about 10
min. more. Garnish with parsley.
1 c. heavy cream
¾ c. milk
¾ c. maple syrup
¾ c. pumpkin puree
7 large egg yolks
½ tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. salt
PUMPKIN MAPLE CUSTARDS
Preheat oven to 325. Whisk together cream, milk, syrup and pumpkin. Bring to simmer over medium heat. Meanwhile,
whisk together egg yolks, cinnamon, nutmeg & salt. Whisking constantly, gradually add hot cream mixture to egg yolk
mixture. Strain through a fine mesh sieve into a large measuring cup. Divide mixture evenly amond 6 – 6 oz. ramekins or
custard cups. Place in a 9 X 13” pan. Place in oven and pour enough boiling water in pan to come ½ way up the sides of
the dishes. Bake until custard is set 40 – 45 min. or until a knife inserted in centre comes out clean. Let cool completely
and then refrigerate – covered first with a layer of paper towel and then plastic wrap, for at least 2 hrs. or overnight.
Recipe #169
Oct 29/06
4 – 5 sundried tomatoes
½ c. dried cranberries, ch.
1 tbsp. butter
1 onion chopped
2 green onions, minced
1 – 2 cloves ch. Garlic
8 oz. cream cheese
½ c. grated mozzarella
2 c. ricotta cheese
19 oz. can artichoke hearts drained & chopped
½ tsp. ea. Sage & basil
1 tbsp. ch. Fresh parsley
CRANBERRY & ARTICHOKE SPREAD
If sun dried tomatoes are dry, soak in hot water for 5 min. Drain, dry & chop coarsely. In large skillet, melt butter, add chopped onion,
green onions and garlic. Saute till golden. Put cream cheese, ricotta & mozzarella in a food processor and process till cheeses are
blended. Add the tomatoes, cranberries, artichoke hearts and chopped herbs. Process just until the ingredients are blended. Place in an
ovenproof dish and bake at 350 for 30 min. Serve with pita pieces or sliced baguette.
SZECHUAN SALMON & VEGETABLES
½ c. stir fry sauce
¼ - ½ tsp. crushed red pepper
4 – 6 oz. salmon fillets, skin removed
1 red pepper, thinly sliced
1 c. julienned carrots
2 c. diagonally sliced snow peas
4 green onions, in ¾” slices
2 tbsp. chopped cilantro
Heat broiler. In small bowl, stir together stir-fry sauce and crushed red pepper. Reserve ¼ c. of the mixture; brush remainder over salmon. Broil 4-6”
from heat 8 – 10 min. or until salmon just begins to flake. Meanwhile, spray large nonstick skillet with cooking spray. Heat over med. High heat till
hot. Add pepper and carrots; cook 2 min. Add snow peas, cook 1 min. Add green onions, cook 1 min. more. Stir in reserved stir-fry mixture, cook 1
min. or until vegetables are tender crisp, stirring to coat with sauce. Serve salmon over vegetables, sprinkle with chopped cilantro.
CREAM PUFFS WITH ICE CREAM & HOT FUDGE SAUCE
½ c. butter
¼ tsp. salt
1 c. flour
4 large eggs
1 egg yolk with 1 tsp. water
2 pints vanilla ice cream
Preheat oven to 425. Butter 2 large rimmed baking sheets. Combine butter, 1 c. water and salt in heavy saucepan. Bring to boil, stirring
until butter melts. Reduce heat to medium. Add flour, cook, stirring with a wooden spoon until mixture pulls away from sidesof pan and
forms a ball (30 sec. to 1 min). Remove from heat, cool 1 min. With an electric mixer, add eggs, one at a time, making sure completely
integrated before adding next one. Dough should look shiny and be soft enough to fall from spoon. Drop heaping tablespoonsful of
batter onto baking sheet, about 2 in. apart. Using pastry brush, lightly brush puffs with egg wash (do not let it drip onto sheets). Bake,
rotating pans halfway through, until puffed & brown, about 25 min. Remove from oven. Turn oven off. With a skewer or toothpick, poke
a hole in each puff. Return to oven (turned off) for 10 min. When cool, halve each puff horizontally with serrated knife. Place a small
scoop of ice cream in each bottom half. Replace tops, press down firmly. Arrange on baking sheet; freeze till firm. Cover with plastic
wrap & freeze for up to 2 days. Serve 1 or 2 on dessert plate; drizzle with hot fudge sauce.
Hot Fudge Sauce:
¼ c. corn syrup
6oz. semi-sweet chocolate, ch.
¾ c. heavy cream
1 tsp. Vanilla
Combine cornsyrup and chocolate in microwave safe bowl. Microwave 2 min. or till chocolate is softened. Whisk until smooth. Whisk in
heavy or whipping cream
Until blended. Microwave 1 – 1 ½ min. till blended and hot. Serve immediately, or cool and reheat before serving.
Recipe # 170
Nov 5/06
2 c. flour
½ c. sugar
½ c. brown sugar
2 tsp. baking powder
2 tsp. instant coffee granules
1 tsp. cinnamon
CAPPUCCINO MUFFINS
¼ tsp. salt
1 egg
1 c. milk
½ c. butter, melted
1 tsp. vanilla
1 c. mini chocolate chips
Combine dry ingredients. Whisk the eggs, milk, butter and vanilla together, stir into dry ingredients only till moistened. Fold in chocolate chips. Fill
greased muffin tins ¾ full.
Topping:
6 tbsp. flour
¼ c. packed brown sugar
½ tsp. cinnamon
¼ c. cold butter
Combine flour, brown sugar & cinnamon in bowl, cut in butter till mixture resembles coarse crumbs. Sprinkle over muffins. Bake at 375 for 20 – 25 min.
or till toothpick inserted in centre comes out clean. Cool 5 min. before removing from pans.
MAPLE APPLE OATMEAL MUFFINS
1 ¼ c. oatmeal
1 ½ c. milk
2 c. flour
1 tbsp. baking powder
½ tsp. salt
½ c. maple syrup
1/3 c. sugar
1 egg
¼ c. butter, melted
1 tsp. vanilla
2 c. finely diced apple
2 tbsp. maple syrup for topping
Heat oven to 400. Combine oatmeal and milk. Let stand 10 min. Combine dry ingredients. Whisk sugar, maple syrup, egg, butter and vanilla into oatmeal mixture.
Pour over dry ingredients, sprinkle with apples. Combine only until moistened. Spoon into prepared pans. Bake 25 min. or till cooked through. Let cool for 10 min.
Brush tops with maple syrup. Remove from pans and cool.
HOMEMADE GRANOLA
3 c. rolled oats
¾ c. toasted wheat germ
¾ c. walnuts, coarsely chopped
½ c. frozen apple juice concentrate
¼ c. packed brown sugar
2 tbsp. vegetable oil
½ c. dried cherries, raisins or cranberries
Preheat oven to 300. Lightly spray 9 x 13” pan with cooking spray. Add oats, wheat germ and walnuts. Stir to combine. Bake until oats are lightly toasted,
about 25 min. stirring at least once. Raise oven temp to 350. Stir together thawed apple juice concentrate, sugar and oil. Pour over oat mixture, stir to
combine. Return to oven and bake till oats are crisp, about 30 min. stirring halfway through. Cool in pan about 20 min. Toss with fruit. Transfer to sealed
container when cool.
BLACK FOREST WAFFLES
1 c. sugar
¾ c. flour
¾ c. cake flour
1/3 c. cocoa
1 ½ tsp. baking powder
½ tsp. soda
¼ tsp. salt
½ c. warm water
1 tsp. instant coffee granules
2 ½ oz. unsweetened chocolate, chopped.
1 tsp. instant coffee granules
2 ½ oz. unsweetened chocolate, chopped.
3 tbsp. butter, melted
2 tbsp. oil
2 tsp. vanilla
2 large eggs
1 large egg yolk
1 ½ c. buttermilk
Topping:
3 c. pitted cherries
¾ c. sugar
¼ c. water or brandy
1 tbsp. lemon juice
2 cinnamon sticks
2 ½ tbsp. cornstarch
Vanilla or chocolate ice cream
Mix together sugar, flours, cocoa, baking powder, baking soda and salt till blended. In separate bowl,combine warm water and coffee powder. Melt
chocolate and butter together. Stir in oil, vanilla and coffee mixture. Whisk together eggs and buttermilk, then whisk into chocolate mixture. Pour into dry
ingredients and whisk to blend. Preheat waffle iron, then cook waffles about 4 min. each.
Bring cherries, water, lemon juice & cinnamon sticks to boil. Simmer 10 min. Whisk together cornstarch and 2 tbsp. cold water, whisk into cherries.
Return sauce to simmer and remove from heat. Remove cinnamon sticks. Sauce can be prepared ahead and reheated.
To serve. Place 1 or 2 waffles on serving plate. Top with scoop of ice cream. Then pour cherry sauce over and garnish with chocolate shavings.
This is a wonderful romantic brunch recipe, but equally attractive for dessert.
Recipe #171
Nov 12/06
1 onion, chopped
1 green pepper, chopped
1 lb. ground beef
1 tsp. bottled chopped garlic
1 tsp. worcestershire sauce
2 tsp. chili powder
½ tsp. cumin
salt & pepper
2 c. chunky salsa
hot cooked rice or corn chips
1 c. sour cream
1 c. grated cheddar
MEXICAN SLOPPY JOES
Lightly coat frying pan with oil and set over med. High heat. When hot, add onion & green pepper. Stir fry till onion softens,
3 min. or so. Add beef. Break up and stir till evenly distributed. Add garlic, worcestershire sauce, and spices. Using a fork,
stir to keep meat crumbly until no pink remains. Stir in salsa and cook 2 – 4 min. till hot throughout. Spoon over nacho
chips or rice. Garnish with sour cream & grated cheese.
BLT SALAD WITH BUTTERMILK DRESSING
8 strips bacon
½ baguette, sliced into ¾” cubes
2 tbsp. olive oil
salt & pepper
1/3 c. buttermilk
3 tbsp. low fat mayonnaise
2 tbsp. cider vinegar
1 green onion, sliced
1 lb. romaine lettuce hearts, chopped
1 pint cherry tomatoes, halved
Preheat oven to 375. Brown bacon in skillet till crisp. Drain on paper towels, chop and set aside. Toss bread with olive oil
and season with salt & pepper. Place on baking sheet and bake until golden brown, about 15 – 20 min. Meanwhile, in
large bowl, whisk together buttermilk, mayonnaise, vinegar and onion, season with salt & pepper. Add lettuce, tomatoes
and croutons. Toss to coat with dressing. Sprinkle with bacon.
EASY TIRAMISU
1 tbsp. instant espresso powder
3 tbsp. boiling water
1 ½ c. cold water
8 oz. cream cheese
¾ c. whipping cream
½ c. sugar
2 – 3 oz. pkg. soft ladyfingers
cocoa powder for dusting
2 tbsp. coffee liqueur
Mix espresso powder with boiling water until dissolved. Add cold water and set aside.
With mixer, beat cream cheese with whipping cream and sugar until light and fluffy. Spread a few tablespoons of cream
cheese mixture on bottom of 2 qt. baking dish. Separate ladyfingers. One by one, dip a third of the lady fingers in
espresso then arrange in bottom of dish. Spread with 1/3 of the cream cheese mixture. Repeat twice. Cover and
refrigerate (up to 1 day). Dust with cocoa powder just before serving.
Recipe #172
Nov 19/06
6 boneless skinless chicken breasts
2 cloves garlic, minced
1 ½ tsp. lemon zest
½ tsp. dried rubbed sage
½ tsp. salt
¼ tsp. pepper
1 ½ c. baby spinach
3 oz. deli sliced Fontina cheese
1 egg, lightly beaten
½ c. Italian seasoned
2 tbsp. melted butter
Breadcrumbs
STUFFED CHICKEN BREASTS
Preheat oven to 400. Coat jelly roll pan with cooking spray. Place each chicken breast between two sheets of plastic wrap.
With flat side of meat mallet or foil covered can, pound each piece to ¼” thickness. Remove plastic, sprinkle with garlic,
lemon zest, sage, salt & pepper. Top each chicken piece with ¼ c. spinach and 1/6 of the cheese. Starting from short end
of each piece, secure with toothpicks. Dip each roll in egg then in breadcrumbs. Place on prepared pan. Drizzle with
melted butter. Bake until cooked through – about 20 – 25 min. Remove toothpicks before serving.
CUCUMBER & RADISH SLAW
2 English cucumbers
1 c. sliced radishes
½ tsp. salt
2 tbsp. minced red onion
3 tbsp. cider vinegar
2 tsp. olive oil
1 tsp. sugar
salt & freshly ground pepper
Peel cucumbers. Halve lengthwise and scrape out any seeds. Slice very thinly on the diagonal. Thinly slice radishes. In
large colander, toss vegetables with ½ tsp. coarse salt. Top mixture with a plate that fits inside colander, weight it with a
heavy can. Drain in sink 20 min. Squeeze vegetables in paper towels to dry. Whisk together the onion, vinegar, olive oil
and salt. Season with salt and freshly ground pepper. Toss together and serve immediately.
FROZEN PEANUT BUTTER CHOCOLATE BANANA LOAF
12 oz. semi sweet chocolate, chopped
2 ripe bananas
¾ c. creamy peanut butter
1 c. whipping cream, whipped
½ c. roasted salted peanuts, chopped
Coat a loaf pan with cooking spray, line with foil or waxed paper, leaving an overhang on sides. Melt chocolate, cool to
room temp. Meanwhile, in food processor, puree bananas until smooth. Stir peanut butter into cooled chocolate until
combined, then stir in bananas. Whip cream until stiff peaks form, gently fold in until combined. Pour into prepared pan
and top with peanuts. Fold waxed paper or foil over top of loaf, then tightly wrap in plastic. Freeze until firm, at least 4
hours. To serve – remove loaf from pan, peel off waxed paper or foil, slice about ½ thick, as needed, rewrap remaining
loaf (unsliced) and freeze for up to 1 month.
Recipe #173
Nov 26/06
SAUSAGE & MUSHROOM LASAGNA
12 lasagne noodles
2 – 15 oz. containers ricotta
2 eggs
½ c. grated parmesan
¼ tsp. nutmeg
1 tbsp. olive oil
1 ½ lb. sweet Italian sausage
10 oz. sliced mushrooms (3c)
1 small onion, sliced
26 oz. jar marinara sauce
2 c. shredded mozzarella
Cook noodles according to package directions; drain. Combine ricotta, eggs, parmesan and nutmeg. Coat 13 X 9” pan
with cooking spray. Preheat oven to 375. Heat oil in non-stick skillet. Add sausage, cook, stirring often, about 3 min. Add
mushrooms and onion and cook, stirring occasionally, until sausage is no longer pink. Remove from heat. Spread 1/4c.
sauce in bottom of baking dish. Top with 4 noodles, overlapping slightly. Drop half of the ricotta mixture in spoonfuls over
noodles, spread lightly over noodles. Top with half of the sausage mixture; sprinkle with 1 c. mozzarella. Spread with 1 c.
sauce. Repeat with 4 noodles, remaining ricotta mixture, remaining sausage mixture, ¾ c. mozzarella and ¾ c. sauce. Top
with remaining noodles, sauce and mozzarella. Cover dish with foil. Bake 30 min., uncover and bake until lightly browned,
about 10 min. more. Let stand 10 min. before cutting.
6 c. torn salad greens
¼ c. toasted chopped pecans
GREENS WITH CRANBERRY POPPY SEED DRESSING
Dressing:
¼ c. coarsely chopped dried cranberries
2 tbsp. vegetable oil
2 tbsp. white wine vinegar
2 tsp. poppy seeds
Pinch ea. Salt, pepper & sugar
In large bowl, whisk together cranberries, oil, vinegar, poppy seeds, salt, pepper & sugar. Add salad greens and toss to
coat. Sprinkle with pecans.
FRENCH LEMON TART
Food Processor Pastry:
1 ¼ c. all purpose flour
¼ c. cold (hard) butter
2 tbsp. sugar
2 tbsp. cold water
2 tsp. Vinegar
In food processor, combine flour, butter and sugar, process, using pulse until mixture forms coarse crumbs. Add water and
vinegar, pulsing until mixture starts to hold together. Turn into 9” pie plate or flan pan; using hands or back of large spoon,
spread evenly over sides and bottom of pan, pressing so mixture holds together. Refrigerate 15 min. Bake in 375 oven for
about 20 min. – prick shell if puffed, bake 10 min. more or until golden brown.
Filling:
3 eggs
2 egg whites
¾ c. sugar
grated rind of 2 lemons
½ c. fresh lemon juice
¼ c. fresh orange juice
Beat eggs, egg whites and sugar for 4 min. or until thick and creamy. Beat in lemon rind. Beating constantly, slowly drizzle
in lemon juice and orange juice. Pour into baked pie shell. Place on baking sheet. Bake in 350 oven for 25 – 30 min. or
until filling is slightly puffed, browned on top and barely set. Let cool completely. Just before serving, sift icing sugar over
top.
Recipe #174
Dec 3/06
2 – 6 oz. cans lump crabmeat
8 oz. fat free cream cheese
1 c. fat free sour cream
1 small onion, chopped
1 tbsp. horseradish
1 tsp. worchestershire sauce
¼ tsp. hot pepper sauce
3 tbsp. dry breadcrumbs
½ tsp. paprika
baked thin wheat crackers
HOT CRAB DIP
Preheat oven to 350. Coat gratin dish or deep-dish pie plate with cooking spray. Pick through crabmeat, removing any
pieces of shell or cartilage. Rinse and drain. Stir cream cheese in med. Bowl till smooth. Blend in sour cream, onion,
horseradish, Worcestershire and hot pepper sauce. Gently fold in crabmeat. Spoon into baking dish; smooth out top.
Combine breadcrumbs and paprika and sprinkle evenly over crabmeat mixture. Bake till bubbly, about 20 min. Serve with
crackers.
SPICED BEEF WITH CHILIES & VEGETABLES
1 tbsp. olive oil
1 lb. ground beef
1 small onion, chopped
4 cloves garlic, minced
14 oz. can diced tomatoes
1 ½ c. diced potatoes
1 c. canned beef broth
1 large carrot, diced
2 small jalepenos, minced
2 tsp. dried oregano
2 tsp. chili powder
1 tsp. ground cumin
½ tsp. ground allspice
Heat oil in heavy skillet. Add beef, onion and garlic and sauté till beef is cooked through, breaking up beef with back of spoon, about
10 min. Add remaining ingredients and bring to boil. Reduce heat, cover and simmer until vegetables are tender, about 15 min.
Uncover, increase heat and cook until liquid thickens slightly, about 5 min.
MERINGUE TOPPED PINEAPPLE DESSERT
1 c. butter, softened
½ c. sugar
3 egg yolks
½ c. sour cream
2 ½ c. all purpose flour
1 tsp. baking powder
Filling:
3 tbsp. flour
2 egg yolks
19 oz. can crushed pineapple,
undrained
1 tsp. Vanilla
Topping:
5 egg whites
½ c. icing sugar
1 tsp. vanilla
½ c. finely chopped walnuts
Cream butter and sugar. Add egg yolks and sour cream, mix well. Combine flour & baking powder and add to creamed mixture.
Press into greased 9 x 13” pan. Set aside.
In small saucepan, combine flour, egg yolks and pineapple. Cook and stir over med. Heat until mixture thickens. Remove
from heat, stir in vanilla. Pour over crust. Bake at 350 for 30 min.
Beat egg whites until soft peaks form. Gradually beat in icing sugar and vanilla, beating until stiff peaks form. Spread over
hot filling, sealing edges to the pan. Sprinkle with walnuts. Bake 15 min. longer or until golden brown. Cool on wire rack
for 1 hr.
Recipe 175
Dec 10/06
CHICKEN WITH TOMATOES & MUSHROOMS
4 boneless skinless chicken breasts
coarse salt & fresh pepper
1 tbsp. olive oil
1 lb. mushrooms, sliced
2 cloves garlic, minced
14 oz. can stewed tomatoes
¼ tsp. dried oregano
Season chicken with salt & pepper. In large pan with lid, heat oil over med. High heat; swirl to coat bottom of pan. Cook chicken,
turning when it easily released from pan, until golden, 4 – 6 min. Transfer to plate. Add mushrooms, cover and cook until softened,
about 5 min. Add garlic, tomatoes and oregano. Reduce heat to low and cook, covered, until tomtoes have broken down, 10 – 15 min.
Return chicken and any accumulated juices to pan; cover and cook until chicken is opaque throughout, 5 – 6 min. Turn chicken to coat
with sauce and serve.
ARUGULA SALAD WITH GRILLED CHEVRE
8 oz. chevre cheese round
1 egg, beaten
1 c. whole grain bread crumbs
3 c. arugula
8 c. red leaf or Boston lettuce (or use 10c. mesculun mix)
1 tbsp. olive oil
Dressing:
¼ c. 1% plain yogurt
1 tbsp. white wine vinegar
1 tbsp. olive oil
1 tsp. minced tarragon or ¼ tsp. dry
½ tsp. ea. Dijon mustard, salt & pepper
Whisk together dressing ingredients. Slice cheese into 8 rounds. Dip in beaten egg, then dredge in breadcrumbs to coat on all
sides. Toss arugula and greens with dressing; divide evenly among 8 salad plates. In non stick skillet, heat over med. High heat. Cook
cheese, turning once, for 3 – 5 min. or until crisp and golden on the outside and slightly melted inside. Place round on each salad.
PARSNIP SPICE CAKE WITH CREAM CHEESE FROSTING
1 ½ c. flour
1 c. sugar
1 tbsp. ground ginger
2 tsp. baking powder
1 ½ tsp. cinnamon
¾ tsp. salt
¾ tsp. nutmeg
¾ tsp. allspice
¾ tsp. ground cloves
3 large eggs
½ c. vegetable oil
½ c. milk
1 ½ tsp. vanilla, divided
2 c. shredded peeled parsnips
½ c. chopped toasted walnuts
Preheat oven to 350. Spray & flour a 13 x 9” cake pan. Combine dry ingredients. Whisk together eggs, oil, milk and 1 tsp.
vanilla. Pour egg mixture over dry ingredients; stir until just combined. Stir in parsnips and walnuts. Transfer batter to
prepared pan. Bake until tester comes out clean, about 25 min. Cool completely on rack.
Icing:
4 oz. cream cheese
2 tbsp. butter at room temp
2 tsp. grated fresh ginger
3 c. icing sugar
Beat cream cheese and butter till smooth, beat in fresh ginger. Add remaining ½ tsp. vanilla. Gradually add icing sugar
until frosting is smooth. Spread over cake.
RECIPE 176
Dec 17/06
3 lb. centre cut pork loin roast
1 tsp. olive oil
2 tsp. mustard seeds, crushed
2 tsp. dill seeds, crushed
1 tsp. fennel seeds, crushed
salt & pepper
ROASTED PORK LOIN WITH BALSAMIC GRAVY
Preheat oven to 475. Place pork in a 9 x 13” roasting pan. Rub pork with oil; evenly coat with mixed seeds. Season with
salt & pepper. Roast pork until browned – 25 – 30 min. Reduce oven temperature to 350 and continue cooking (tent with
foil if browning too quickly) until internal temperature registers 140 and pork juices run clear, 10 – 20 min. Transfer pork to
platter. Tent with foil and let rest 10 – 20 min. while you make the gravy.
Gravy:
1 can chicken broth
1 tbsp. flour
3 tbsp. water
½ tsp. balsamic vinegar
Pour off any excess fat from roasting pan. Reserve any dark liquid and browned bits. Add chicken broth to pan, cook over
med. High heat, scraping up any browned bits until liquid has been reduced by half – 5 – 7 min. Meanwhile, whisk the
flour and water together. Reduce heat to medium. Whisk in flour mixture and balsamic vinegar until sauce is completely
smooth and thickened.
ROASTED WINTER VEGETABLES
3 peppers, mixed colours
3 parsnips, peeled
1 red onion
340g pkg. baby carrots
1 sweet potato
2 large potatoes
¼ c. olive oil
2 tsp. honey
2 tsp. ea. Paprika, sage & oregano salt & pepper
1 green onion, sliced
Preheat oven to 450. Lightly oil large baking sheet. Cut peppers in quarters, slice sweet potato, potato and parsnips into
thick pieces. Slice red onion in wedges. Place in large bowl with carrots. In small bowl, mix oil with honey. Drizzle over
vegetables and sprinkle with seasonings. Tumble onto baking sheet, spreading vegetables into single layer. Roast until
vegetables start to brown around the edges. Stir vegetables and when done, arrange on platter and garnish with green
onion.
CHOCOLATE MOUSSE TART
1 ¾ c. chocolate wafer crumbs
1 large egg white
2 tbsp. honey
1 pkg. unflavoured gelatin
1 c. sugar
¾ c. cocoa
½ c. milk
1 tsp. vanilla
½ c. whipping cream
12 oz. container whipped topping
1 milk chocolate bar made into curls
Preheat oven to 350. Coat 10” non stick tart pan or quiche pan with spray. Toss crumbs with egg white and honey with
fork in bowl until moistened. Pat mixture evenly onto sides and bottom of pan. Bake 10 min. Cool Put 3 tbsp. water in
small bowl and sprinkle with gelatin. Let stand 1 min. Microwave for 1 min until gelatin dissolves. Mix sugar and cocoa in
large bowl, blend in milk and vanilla until cocoa is dissolved. Blend in gelatin. Let cool. Whip cream, then fold cream and
half the whipped topping into cooled cocoa mixture until blended. Pour into crust. Swirl remaining whipped topping in
center. Refrigerate until filling sets, at least 2 hrs. or overnight. Dust with cocoa powder. Decorate with chocolate curls.
Recipe 177
Dec 24/06
CHICKEN WITH PAPRIKA SAUCE
4 boneless skinless chicken breasts 2 tbsp. sweet paprika
Cut into ½” strips salt & pepper
2 tbsp. butter 1 onion, finely chopped
4 plum tomatoes, cut into ½” dice ½ c. low fat sour cream
¾ c. water
Toss chicken with 1 tbsp. paprika, 1 ½ tsp. salt & ¼ tsp. freshly ground black pepper. Heat 1 tbsp. butter in large skillet
over med. High heat. Add chicken, cook, tossing occasionally, until opaque throughout, 4 – 5 min. Transfer to plate. Heat
remaining tbsp. of butter in same skillet over med. Heat. Add onion, cook, stirring and scraping up browned bits from
bottom of pan until softened, 5 – 6 min. Add remaining paprika and cook, stirring about 30 seconds. Add tomatoes and
water, cook until saucy, about 5 min. Return chicken and any accumulated juices to pan. Stir in sour cream. Season with
salt & pepper. Do not boil.
POLENTA STUFFED PEPPERS
4 tbsp. butter 1 onion, finely chopped
1 ½ tsp. fresh rosemary (or ¾ tsp. dry) salt & pepper
½ c. cornmeal 3 c. water
1 c. frozen corn kernels 1 c. shredded white cheddar
4 sweet red peppers, halved lengthwise
Ribs & seeds removed
Melt 1 tbsp. butter over med. High heat. Cook onion, stirring often, until lightly browned. Add water, 2 tsp. salt and ¼ tsp.
pepper, bring to boil. Whisking constantly, gradually add cornmeal, whisking until incorporated before adding more.
Reduce to simmer. Cook, whisking often, until thickened, about 5 min. Remove from heat, add corn, remaining 3 tbsp.
butter and half the cheese, until melted. Place peppers on large baking dish, fill each half with polenta mixture. Place
peppers in large baking dish. Cover with foil. Bake at 400 for 30 min. Remove foil, sprinkle with remaining cheese. Return
to oven and bake, uncovered, until cheese if golden and peppers are very tender, about 30 min. more. (Can be filled and
refrigerated for up to 2 days before baking.)
CHERRY PECAN MERINGUES
4 large egg whites 1 c. sugar
¼ tsp. salt ¼ tsp. cream of tartar
¼ tsp. vanilla 1/3 c. chopped dried cherries
1/3 c. chopped pecans or cranberries
Preheat oven to 225. Line two baking sheets with parchment paper, set aside. Beat egg whites, cream of tartar, salt &
vanilla until soft peaks form. Still beating, gradually add sugar, 1 tbsp. at a time, until sugar has dissolved and soft peaks
form – 2 – 3 minutes. Gently fold in dried cherries and pecans. Drop meringue mixture by rounded tablespoons onto
prepared baking sheets, spacing about 2 inches apart. Bake, switching sheets halfway through cooking until meringues
are dry, about 2 hrs. Cool completely on baking sheets. Meringues can be stored in an airtight container, up to 5 days.
Recipe # 178
Dec 31/06
1 lb. penne, cooked & drained
salt & pepper
2 lbs. ground lamb (or lean ground beef)
2 medium onions, diced
½ c. dry red wine
1 – 6 oz. can tomato paste
½ tsp. ground cinnamon
2 c. water
PASTITSIO
Parmesan Cheese Sauce:
6 tbsp. butter
½ c. all purpose flour
3 c. milk
1/8 tsp. cayenne pepper
¼ c. parmesan cheese
Melt butter over medium heat; whisk in flour until incorporated, about 30 seconds. In slow stream, whisk in milk until no
lumps remain. Cook, whisking often, until mixture is thick and bubbly and coats the back of a wooden spoon. Stir in
cayenne and parmesan.
Preheat oven to 375. Cook pasta and drain, reserve. Meanwhile in large saucepan, over medium heat, cook meat,
breaking apart pieces with a wooden spoon, until no longer pink, 6 – 8 min. Add onions, stirring occasionally, until
translucent, about 5 min. Stir in tomato paste, cinnamon and water, simmer, stirring occasionally until thickened 15 – 20
min. Season with salt & pepper. Make parmesan cheese sauce while mixture is simmering. Add pasta to meat mixture,
transfer to a 9 x 13” baking dish. Pour sauce over top, smooth with back of spoon until level. Bake until browned in spots –
35 – 40 min. Remove from oven. Let cool 15 min. before serving.
2 tbsp. red wine vinegar
1 ½ tsp. ea. Basil & oregano
1 tsp. chopped garlic
¼ tsp. salt
1/3 c. extra virgin olive oil
½ English cucumber
½ ea. Red & yellow pepper
6 oz. jar marinated artichoke hearts
8 c. mescaline salad greens
½ c. crumbled feta cheese
TANGY PEPPER & FETA SALAD
In small bowl, whisk together vinegar with basil, oregano, garlic and salt. Slowly whisk in oil. Set aside. Cut cucumber
lengthwise, into quarters. Coarsely chop. Slice peppers into thin strips. Drain artichokes, then coarsely chop. Combine all
in salad bowl. Add mesculun greens. Sprinkle with feta. If making ahead, combine all but greens and feta and refrigerate
up to 5 hrs. Just before serving, add greens and top with feta.
WARM CARAMEL BANANAS
2 tbsp. butter
1/3 c. brown sugar
1/3 c. sour cream
2 medium bananas, peeled
½ c. peanuts, chopped
1 sq. semi-sweet chocolate
½ c. whipped cream
Melt butter in large skillet. Add sugar, cook until melted, stirring constantly. Reduce heat to low, add sour cream. Cook 1
min. Cut bananas in half lengthwise and crosswise, making 4 slices for each half. Add banana slices and peanuts to
skillet. Cook 1 min. or until bananas are evenly coated and tender, basting occasionally with sauce. Spoon bananas
evenly onto dessert dishes, top with remaining sauce from skillet. Drizzle chocolate on top of bananas. Top with whipped
cream.
Recipe 179
Jan 7/07
4 – 6 lb. rump roast
¾ tsp. black pepper
2 tbsp. vegetable oil
2 tbsp. olive oil
2 onions, diced
3 carrots diced
1 ½ c. diced celery, including leaves
4 cloves garlic, minced
2 c. dry red wine
28 oz. can tomatoes with juice
2 tbsp. tomato paste
1 ¾ tsp. salt
3 bayleaves
2 sprigs fresh rosemary or 2 tsp. dried
2 tsp. dried oregano
BRAISED POT ROAST
Sprinkle roast with pepper. Heat vegetable oil over high heat, brown roast all over. Transfer roast, fat cap side up, to large
Dutch oven. Pour fat from skillet, reduce heat to med. High and add olive oil; add onions, carrots, celery & garlic. Saute
until vegetables are just tender 10 – 12 min. Scrape vegetables over and around roast. Return skillet to heat and add
wine; stir in tomatoes, breaking up slightly. Add tomato paste and salt. Bring to boil and pour over roast. Scatter bay
leaves, rosemary & oregano in pan. Cover and bake in 350 oven for 2 ½ hrs., basting every 30 min. When meat is tender
when tested with a fork, transfer to cutting board, tent with foil and let stand for 10 min. Skim fat from sauce, discard
herbs. If sauce is not thick enough, place over high heat and boil until reduced. Slice meat thinly, transfer to serving platter
and spoon sauce over top.
THYME POPOVERS
1 1/3 c. flour
¾ tsp. salt
¼ tsp. thyme
2 large eggs
2 egg whites
1 ½ c. milk
2 tbsp. melted butter
Stir flour with salt & thyme. Whisk eggs & egg whites until well mixed then whisk in milk. Make a well in flour mixture; add
milk and egg mixture. Whisk until just mixed; whisk in butter. (Batter can be covered and refrigerated for ½ day) Pour into
generously greased muffin cups. Place in middle rack of a cold over. Turn oven on to 425. Bake 25 – 30 min. Turn off
oven. Remove a few at a time, to keep popovers hot & crisp. If using a preheated oven, adjust oven temp to 425. Place
filled muffin tins on middle rack. Bake 20 – 25 min.
MOCHA PANNA COTTA WITH PRALINE
2 ½ c. whipping cream
1/3 c. sugar
8 oz. bittersweet or semi sweet chocolate, ch.
2 pkg. unflavoured gelatin
½ c. milk
1 c. strong coffee
1/3 c. hazelnut liqueur
Praline:
½ c. sugar
¼ c. ch. Toasted hazelnuts
½ oz. bittersweet chocolate, chopped
Heat 2 c. cream with sugar until sugar is dissolved and just coming to boil. Place chopped chocolate in heatproof bowl,
add cream. Stir until chocolate is melted. Set aside. Mix remaining cream with milk, sprinkle gelatin over top, let stand 5
min. Pour mixture into small saucepan; heat over med. Heat, stirring, until gelatin is completely dissolved. Stir into
chocolate mixture. Stir in coffee and liqueur. Pour about ¾ c. of the mixture in each of 8 custard cups. Refrigerate until set,
4 – 6 hrs.
Praline:
Heat sugar and 2 tbsp. water for 2 min. in microwave, until rich amber colour, checking every 15 – 20 seconds. The sugar
will continue to cook after removal from microwave, so err on the side of caution. Remove from heat, add nuts, swirling mixture to
coat. Pour onto parchment lined baking sheet. Sprinkle chocolate over top. Let cool completely. Coarsely chop.
Loosen panna cottas by dipping each into hot water, unmould onto dessert plate, garnish with praline.
Recipe 180
Jan 14/07
2 lbs. boneless skinless chicken breast
3 tbsp. soya sauce
2 tbsp. cornstarch
salt & pepper
1/3 c. rice vinegar
¼ c. ketchup
4 tsp. sugar
3 tbsp. vegetable oil
4 peppers, in 1” pieces
8 green onions, in 1” pieces
6 cloves garlic, thinly sliced
½ c. water
SWEET AND SOUR CHICKEN
Cut chicken in 1 ½” chunks. Toss with 1 tbsp. ea. Soy sauce & cornstarch, 1 tsp. salt and ¼ tsp. pepper. In another bowl,
combine remaining 2 tbsp. soya sauce and tablespoon of cornstarch, vinegar, ketchup, sugar and ½ c. water. Set aside.
Heat 1 tbsp. oil in large non-stick skillet over med. High heat. Cook half the chicken, turning occasionally until browned
and almost cooked through. Cook remaining chicken in another tbsp. of oil. Remove. Add remaining oil to pan. Add
peppers, white part of green onion, and garlic; cook over med. High heat stirring, until peppers are tender crisp, about 3
min. Whisk soya-sauce mixture; add to pan. Return chicken and onion greens. Cook, stirring, until sauce has thickened
and chicken is cooked through, about 2 min. Serve immediately.
1/3 c. soya sauce
¼ c. vinegar
2 tbsp. sugar
2 tbsp. sesame oil
2” piece of chopped ginger
4 cloves garlic, chopped
2 tsp. dried chili peppers
1/3 c. vegetable oil
½ box whole wheat spaghetti
1 chopped green pepper
THAI NOODLE SALAD
Cook spaghetti according to package directions. Drain and cool under cold running water. Mix soy sauce, vinegar, sugar,
sesame oil, ginger, garlic and dried chilis together, add vegetable oil. Refrigerate 2 hrs. Toss with spaghetti & green
pepper.
BANANA TOFFEE CREAM PIE
Filling:
1 ¾ c. whole milk
¾ c. sugar
¼ c. flour
6 egg yolks
1 tsp. vanilla
2 c. thinly sliced bananas
Crust:
1 ½ c. graham wafer crumbs
2 chopped Skor bars
6 tbsp. melted butter
Topping:
1 ½ c. whipping cream, chilled
2 tbsp. icing sugar
1 tsp. vanilla
3 chopped Skor bars
Bring milk to boil. Whisk together sugar, flour & egg yolks until smooth. Slowly pour hot milk into egg mixture, whisking
constantly. Return mixture to saucepan, cook 5 min. or until mixture thickens & boils, stirring constantly. Remove from
heat, stir in vanilla. Strain into medium bowl, press plastic wrap directly onto surface. Refrigerate until cold, at least 4 hrs.
Heat oven to 375. In med. Bowl, stir together graham wafer crumbs and 2 chopped candy bars. Stir in butter until crumbs are
moistened. Press evenly onto bottom and up sides of ungreased 9” pie plate. Bake 6 – 8 min. Cool.
Spread ½ c. filling over crust. Cover with banana slices. Cover with remaining filling. In medium bowl, beat cream and
icing sugar until peaks form. Beat in vanilla. Spread over filling. Refrigerate until set. Let stand 10 min. at room temp
before serving. Sprinkle with 3 coarsely chopped candy bars. Cut with a hot, dry knife. Refrigerate leftovers.
Recipe 181
Jan 21/07
¼ c. brown sugar
½ c. corn syrup
1/3 c. butter
½ tsp. soda
2 c. walnuts halves
1 c. dried cranberries
1 tsp. hot pepper sauce
½ tsp. salt
1 lb. brie cheese
BRIE TOPPED WITH WALNUTS & CRANBERRIES
Combine brown sugar, corn syrup and butter in microwave safe large measuring cup or glass bowl. Cook until boiling,
then cook for 1 min. Remove from heat and stir in soda until frothing stops. Stir in walnuts, cranberries, hot sauce and salt
and stir 30 sec. Mound the warm nut mixture on top of the Brie. Serve with crackers.
½ tsp. ea. Salt & pepper
1 c. cornmeal
4 c. water
4 c. spinach
½ c. thinly sliced red onion
6 eggs
½ c. milk
¾ c. shredded provolone cheese
POLENTA & PROVOLONE SPINACH BAKE
Bring 4 c. water to boil, add salt & pepper and turn down to low. Gradually whisk in cornmeal and simmer, stirring often,
until thick enough to mound on a spoon, about 5 min. Stir in butter. Spread in greased 9” springform pan. Arrange spinach
over top, then sprinkle onion over. In bowl, whisk eggs with milk, pour over onions. Sprinkle with cheese. Bake on rimmed
baking sheet in 400 oven, until cheese is golden and eggs are set, about 40 min. Let stand 10 min. before serving.
2 tbsp. sugar
2 tbsp. cornstarch
¼ tsp. ground ginger pinch cinnamon
3 c. frozen mixed berries
WILD BERRY COOKIE CRUMBLE
Cookie Crumble:
¾ c. finely crushed gingersnaps
2 tbsp. flour
2 tbsp. butter, melted
Preheat oven to 350. Stir together sugar, cornstarch, ginger and cinnamon in a bowl. Add frozen fruit and toss with fork
until coated. Spread in shallow 4c. dish or 4 – 1 c. ramekins or ovenproof bowls. Place on baking sheet to catch drips.
Toss crushed gingersnaps and flour in bowl. Drizzle with melted butter and toss until moistened. Sprinkle evenly over fruit
in baking dish. Bake about 45 min. or until fruit is bubbling around the edges and filling is hot.
Recipe 182
Jan 28/07
½ pkg. (450g) penne, fettuccini or linguini
4 cloves garlic, chopped
2 onions olive oil
28 oz. can diced tomatoes
2 tsp. dried oregano
½ tsp. freshly ground pepper
400g bag uncooked shrimp
½ 400g container feta cheese
¼ c. ch. Fresh basil
SAUCY SHRIMP & FETA TOSS
Cook pasta according to pkg. directions. Mince garlic and coarsely chop onions. Lightly coat large saucepan with oil and
heat over medium heat. Add garlic & onions. Stir until onions start to soften. Add tomatoes, oregano and pepper. Increase
heat to medium high. Cook, uncovered, stirring often, until mixture reduces by half, 6 – 8 min. Add shrimp and continue to
cook, uncovered, stirring frequently, until shrimp turn pink and are firm. Remove from heat. When pasta is cooked, drain
well. Immediately stir into sauce with shrimp until well coated. Gently stir in crumbled feta and basil. Spoon into warm
bowls.
1 avacado, peeled & sliced
juice of ½ lemon
1 red onion, thinly sliced
2 oranges, peeled & sectioned
½ c. pine nuts
AVACADO, ONION & ORANGE SALAD
Sprinkle avocado with lemon juice; arrange onion slices over top; then orange sections. Sprinkle with toasted pine nuts.
Whisk together dressing ingredients, pour over salad.
Orange Vinagrette:
½ c. olive oil
2 tbsp. white wine vinegar
1 tsp. grated orange rind
2 tbsp. orange juice
1 tsp. dried basil
¼ tsp. salt
Freshly ground black pepper
MARSCAPONE BERRY TOWERS
12 square wonton wrappers
1 tbsp. butter melted
¼ c. sugar
2 c. frozen mixed berries, thawed & undrained
2 tbsp. orange liqueur
½ c. whipping cream
¼ c. icing sugar
½ tsp. vanilla
½ c. marscapone cheese or Sour cream
Arrange wonton wrappers in single layer on baking sheet. Brush with half the butter and sprinkle with 1 tbsp. sugar. Turn
and repeat. Bake in centre of 350 oven, turning once, until crisp and golden, about 8 min. Remove from pan; let cool on
rack. Meanwhile, toss together, berries, liqueur and remaining sugar. Let stand 10 min. Whip together cream, icing sugar
and vanilla, fold in marscapone in 2 additions. For each serving, place 1 tsp. cream mixture on plate to secure tower.
Place 1 wrapper on cream, top with 1 tbsp. cream mixture and heaping 1 tbsp. berries. Repeat twice to make 3 layers.
Recipe 183
Feb 4/07
4 chicken legs with thighs or boneless breasts
1 tbsp. butter
1 onion
½ lemon
¼ c. dry sherry
2 tbsp. peach or apricot jam
2 tbsp. chopped ginger
¼ c. soy sauce
3 carrots
1 tsp. chopped garlic
2 green onions
STICKY CHICKEN
Remove and discard skin from chicken. Melt butter in non-stick fry pan over medium-high heat. When butter is hot and
bubbly, add chicken. Cook until golden brown 3 – 4 min. per side. Meanwhile slice onion in thin strips. Slice lemon in half
and squeeze juice into small bowl. Add sherry, jam, ginger & soy sauce. Break up jam with fork. Slice carrots into julienne
strips. When chicken is golden, sprinkle chopped onion and garlic in pan around chicken. Reduce heat to medium-low.
Scatter carrots around chicken. Cover and simmer, stirring occasionally. Turn chicken once and cook until it feels springy
when pressed and carrots are done, 15 – 30 min. more. Meanwhile, cut green onions into 1 – 1 ½ “ pieces. Once chicken
is cooked, remove to plates. Add green onions to sauce and stir until wilted, 1 min. Spoon over chicken.
1 ½ c. torn spinach
1 c. cooked rice
2 ribs celery, thinly sliced
½ c. sliced mushrooms
½ c. raisins
½ c. salted cashews
RICE & SPINACH SALAD
½ c. chopped red onion
1 ½ tsp. ch. Fresh parsley
3 tbsp. vegetable oil
3 tbsp. soy sauce
1 clove garlic, minced
½ c. chow mein noodles
Combine spinach, rice, celery, mushrooms, raisins, cashews, onion and parsley. Whisk together oil, soy sauce and garlic.
Toss over salad to coat. Sprinkle with chow mein noodles.
1 c. toasted pecans, chopped
¾ c. dark brown sugar
1/3 c. sweetened condensed milk
¼ c. butter
2 tbsp. corn syrup
½ tsp. Vanilla
CHOCOLATE TOFFEE PECAN TART
Crust:
1 ¼ c. flour
¼ c. cocoa
2 tbsp. icing sugar
½ c. cold butter, cubed
1 egg yolk
1 tbsp. cold water
In food processor, pulse together, flour, cocoa and sugar until combined. Add butter; pulse just till in crumbs. Whisk egg
yolk and water together, drizzle over flour mixture and pulse just until dough starts to clump together. Transfer to work
surface; press into smooth ball. Press onto bottom & up sides of 9” springform pan or tart pan. Refrigerate 30 min. Prick
bottom with fork. Place on baking sheet and in centre of 350 oven until firm, about 20 min. Let cool. Spread chopped
pecans on shell. In saucepan, combine brown sugar with ¼ c. water over medium low heat until most of the sugar crystals
are dissolved, about 5 min. Stir in condensed milk, butter and corn syrup. Cook, stirring constantly, just until boiling; boil,
stirring, for 3 min. Remove from heat, stir in vanilla. Let cool 2 min. Pour into prepared crust. Let cool to room temp., about
1 hr.
Ganache Glaze:
5 oz. bittersweet chocolate, chopped
2/3 c. whipping cream
Place chocolate in heatproof bowl. Heat cream till just boiling; pour over chocolate and whisk until smooth. Let cool 3 min.
Spread over filling. Refrigerate until set, about 1 hr.
Can be made ahead: cover with plastic wrap and refrigerate for up to 2 days. Let stand at room temp at least 15 min. before
serving.
Recipe 184
Feb 11/07
8 skinless boneless chicken breasts
1/3 c. flour
Olive oil
4 sun dried tomatoes, in oil
1 large red onion
14 oz. can artichoke hearts
1 c. white wine
1 c. chicken broth
½ c. ea. Black & green olives
4 cloves garlic, minced
1 tsp. dried oregano
½ tsp. thyme
½ tsp. salt
2 small zucchini
1 c. coarsely ch. Basil leaves
1 pint grape tomatoes
Lemon wedges
GREEK CHICKEN RAGOUT
Slice each chicken breast into 3 or 4 pieces. Place flour in plastic bag; add 1/3 chicken and toss till coated. Remove
pieces, shaking off excess. Lightly coat large, wide mouthed saucepan with olive oil and set over medium high heat. Add
chicken and turn often, until golden, about 4 min. (Reduce heat if chicken starts to burn)Remove each piece when done to
a large plate. Repeat with remaining chicken, adding oil, when necessary. While chicken is cooking thinly slice sun-dried
tomato halves. (If using dried packed tomatoes, rehydrate with ¼ c. boiling water for 5 min). Cut onion into wedges. Slice
artichoke hearts in half. When all chicken is removed from pan, add wine and chicken broth. Using a wooden spoon,
scrape up and stir in any brown bits from pan bottom to flavour sauce. Add sun-dried tomatoes, onion, artichokes, olives
and garlic. Sprinkle with oregano, thyme and salt. Stir until well mixed. Return chicken and any accumulated juices to pan.
Bring to boil, reduce heat to medium-low. Cover and simmer, stirring occasionally, just until chicken is cooked 15 – 20 min.
Meanwhile, cut zucchini in half lengthwise. Thickly slice halves. Chop basil. When chicken is cooked, increase heat to
medium; add zucchini and grape tomatoes. Continue cooking, stirring occasionally, until zucchini is as tender as you like
it, 3- 5 min. Stir in basil. Serve with lemon wedges.
GINGER-SESAME BOK CHOY
1 tbsp. rice vinegar
1 tbsp. soy sauce
¼ tsp. sesame oil
5 thin slices peeled fresh ginger
4 – 5 heads (1 lb.) baby bok choy
In small bowl, whisk together vinegar, soy sauce and sesame oil. Set aside. Halve, lengthwise, the bok choy. In large
skillet with tight fitting lid, bring 1 c. water and ginger to boil. Add bok choy; reduce heat to simmer. Cover and cook until
leaves are vibrant green and stems are fork-tender 3 – 5 min. Drain well, discard ginger. Transfer bok choy to serving
platter; drizzle with the vinegar soy mixture and serve immediately.
OATMEAL RAISIN COOKIES
1 ½ c. flour
1 tsp. soda
1 tsp. salt
1 c. butter
¾ c. packed brown sugar
½ c. granulated sugar
2 large eggs
1 tsp. vanilla
2 ½ c. rolled oats
2 c. raisins
1 c. shredded coconut (opt)
Preheat oven to 350. Whisk together dry ingredients, except oats. Cream butter and sugars until light and fluffy. Beat in
eggs and vanilla, scraping down sides of bowl, as needed. Add flour, mix only till combined. Add oats, raisins and coconut,
is using, stirring only till combined. Drop by tablespoonsful onto baking sheets, 1 ½” apart. Bake until cookies are golden
brown, 12 – 14 min. Rotate sheets halfway through. Cool 5 min. on sheets, transfer to wire rack to cool completely.
Recipe 185
Feb 18/07
1 c. mayonnaise
1 c. sour cream
1 pkg. spinach, cooked, drained & chopped
8 oz. can water chestnuts
1 pkg. Vegetable soup mix
½ c. chopped green onion
1 round loaf bread, sour dough or pumpernickel
SPINACH DIP
Remove top from bread, scoop out insides, leaving 1” shell. Tear bread into chunks for dipping later. Wrap loaf and set
aside. Chop water chestnuts. Cook spinach (2 min. in microwave). Drain and blot to remove all moisture. Chop. Combine
all ingredients except bread. Spoon dip into bread bowl and serve with bread chunks for dipping.
PAELLA
2 tbsp. olive oil
4 skinless boneless chicken breasts
1 tsp. salt
freshly ground black pepper
4 oz. smoked sausage
3 oz. spicy ham, in thin strips
2 cloves garlic, minced
1 c. sliced onions
1 green pepper, sliced in strips
2 c. long grain rice
4 c. chicken broth
3 tbsp. tomato sauce
Pinch saffron threads
8 oz. frozen shrimp w/ tails
12 fresh mussels
1 c. frozen peas
1 can baby clams
3 pimentos or roasted red pepper,
Fresh parsley cut in strips
Cut chicken in strips. Heat olive oil in large Dutch oven or covered skillet. Brown chicken for 3 – 4 min. per side. Sprinkle
with salt & pepper and push to edges. Add sausage, ham, garlic, onions and green pepper, cook for 5 min. or till onions
are softened. Add rice and cook/stir for several minutes till coated with oil. Stir in chicken broth, tomato sauce and saffron.
Bring mixture to boil; reduce heat and cover. Either simmer on stove top for 20 min. or in oven until liquid is absorbed. Add
seafood, red peppers and peas and cook 5 min. or until shells of mussels open and shrimp turn pink. Garnish with fresh
parsley.
CREAM CHEESE APPLE CRISP
Topping:
1 ½ c. quick cooking oatmeal
1 1/3 c. flour
1 c. packed brown sugar
2 tsp. cinnamon
¾ c. butter, chilled & chopped
Stir together oatmeal, flour, sugar and cinnamon. Cut in butter till mixture is crumbly. Press half the mixture into bottom of
13 x 9” baking dish. Reserve remainder for topping.
Apples:
6 c. peeled chopped apples
1/3 c. brown sugar
2 tbsp. flour
1 tsp. cinnamon
¼ tsp. salt
Filling:
1 – 8 oz. pkg. cream cheese
½ c. sugar
2 eggs
2 tbsp. flour
2 tbsp. Milk
Toss together all ingredients till apples are coated. Spread over crust.
Beat cream cheese and sugar together until smooth. Add eggs, flour and milk, beat until combined. Spread over apple
mixture; sprinkle with reserved oatmeal mixture. Bake 40 – 45 min. at 350 until golden brown and apples are tender.
Serve warm or cold.
Recipe 186
Feb 25/07
2 pork tenderloins (about ¾ lb. ea.)
1 tbsp. olive oil
Salt & pepper
1 c. apricot jam
¼ c. spicy brown mustard
APRICOT GLAZED PORK TENDERLOINS
Heat broiler; set rack 4” below heat. Line a rimmed baking sheet with foil. Rub pork with oil, season with salt & pepper.
Broil 10 min. Meanwhile, whisk together jam and mustard. Warm until jam melted. Remove from heat. Transfer half to
small bowl for brushing. Cover pan, keep remaining sauce warm. Remove pork from broiler, brush with reserved sauce.
Continue broiling until pork is blackened in spots and registers 150 on a meat thermometer – 5 – 10 min. more. Cover
pork loosely with foil and let rest 5 min. before slicing. Drizzle with warmed sauce.
7 oz. jar oil packed sun dried tomatoes
8 oz. pkg. mushrooms, sliced
1 pkg. shitake mushrooms, sliced
1 small red onion, sliced
3 tbsp. butter
1 tbsp. olive oil
2 tbsp. balsamic vinegar
2 pkg. spring mix salad greens
4 oz. crumbled goat cheese or feta cheese
WARM MUSHROOM SALAD
Drain tomatoes, reserving oil mixture. Cut tomatoes into thin strips, set aside. In large skillet, sauté the mushrooms and
onion in butter and olive oil for 5 min. or until well browned. Stir in vinegar, reserved tomatoes and oil mixture. Bring to
boil, turn down heat and cook about 10 min. Arrange salad greens on platter; top with mushroom mixture and cheese.
Serve warm.
6 sheets phyllo pastry
3 apples, peeled & cored
½ c. sugar ¼ c. chopped walnuts or pecans
¼ c. raisins
1 tsp. lemon rind
½ tsp. cinnamon
1/3 c. melted butter
1/3 c. fine dry bread crumbs
icing sugar
APPLE STRUDEL
Thaw phyllo pastry. Leave in fridge until all ingredients as are assembled. Finely slice or chop apples. Toss with sugar,
nuts, raisins, lemon rind and cinnamon. Set aside. Unwrap phyllo and carefully remove 6 sheets. Cover with a damp cloth.
Place 1 sheet on a damp towel, brush with melted butter. Sprinkle with about 1 tbsp. bread crumbs. Repeat with
remaining sheets of phyllo and remaining crumbs. About 2” from one long edge of pastry, spoon the apple mixture in a
strip about 3” wide, leaving 2” free of filling at other end. Carefully roll up jelly roll style, starting at long edge nearest filling,
tucking in the ends. Place on buttered baking sheet, seam side down, brush with melted butter. Cut 6 – 8 slits in the top.
Bake at 400 for 30 – 35 min. or until crisp and golden. Cool 10 min. Dust with icing sugar.
Recipe 187
March 4/07
HERBED SEAFOOD CASSEROLE
1 c. long grain rice
1 egg, beaten
1/3 c. chopped fresh parsley
1/3 c. butter
1 onion, chopped
3 cloves garlic, chopped
1 large carrot, chopped
1 ½ c. chopped celery
1 tbsp. chopped fresh dill
salt & pepper
1 lb. scallops
1 lb. raw shrimp
7 oz. pkg. frozen crabmeat
¼ c. flour
1 ½ c. milk
8 oz. cream cheese
¼ tsp. thyme
Topping:
1 ½ c. fresh bread crumbs
2 tbsp. butter, melted
Cook rice with 2 c. salted water. Stir in egg and 2 tbsp. parsley and set aside. Meanwhile melt 1 tbsp. butter over medium
heat; cook onion, garlic, carrot and celery, stirring occasionally 3 – 5 min. or until softened. Stir in ½ tsp. of the dill and ¼
tsp. ea. Salt & pepper. Transfer to large bowl. Wipe skillet clean. Pour in 2 c. water and bring to gentle simmer; poach
scallops till just opaque, 1 – 3 min. Using slotted spoon, add scallops to bowl. Poach shrimp for about 3 min., until just firm
and pink. Drain, reserving 1 c. liquid. Shell and devein shrimp; add to bowl. Chop crabmeat into bite sized chunks, add to
bowl. In same skillet, melt remaining butter over medium heat. Whisk in flour and cook, whisking, for 2 min. without
browning. Gradually whisk in reserved poaching liquid and milk, cook, stirring, for about 5 min. or until thickened. Cube
cream cheese, add to sauce along with remaining dill, salt, pepper and thyme until cheese has melted. Stir into seafood
mixture, along with remaining parsley. Line bottom of greased 9 x 13” casserole with rice, spoon seafood mixture over top.
Mix together breadcrumbs and butter. Sprinkle over casserole. Bake at 325 for 40 – 50 min. or till heated through and
topping is golden and crunchy.
4 sheets phyllo pastry
¼ c. olive oil
Vegetables:
1 tbsp. oil
1 small onion, chopped
1 clove garlic, chopped
1 small red chili pepper,
chopped
SPICY VEGETABLES IN CRISPY BASKETS
1 med. red pepper, chopped
1 medium carrot, sliced
2 c. broccoli florets
2 c. snow peas
2 tsp. soy sauce
2 tbsp. chopped fresh chives
½ c. water
2 tsp. cornstarch
1 tbsp. cold water
(extra)
Oil the outside of 6 custard cups. Place them upside down on a lightly greased baking tray. Cut pastry sheets in 3
crossways. Place 2 sheets on damp towel. Cover remaining pastry with damp towel. Brush 1 sheet with oil, top with
another sheet and brush with oil. Place over prepared dish and place on baking sheet. Trim edges of pastry if desired.
Repeat with remaining pastry. Bake in moderate (350) oven for about 5 min. or until cases are nicely browned. Cool.
Carefully remove pastry cases from dishes. Fill with vegetables.
Heat oil in stir fry pan, add onion, garlic and chili pepper, stir fry 1 min. or until onion is soft. Add pepper, carrot, broccoli
and snow peas, stir fry 1 min. more. Add sauce, chives and water and stirfry for 2 min. Blend cornstarch with extra water,
add to pan and cook until mixture boils and thickens slightly.
1 ½ c. flour
½ c. icing sugar
1/3 c. almonds, toasted
1 tsp. grated lemon rind
¾ c. cold butter, cubed
ALMOND COCONUT LEMON BARS
Filling:
3 eggs
1 ½ c. sugar
½ c. coconut, chopped
¼ c. lemon juice
3 tbsp. flour
1 tsp. grated lemon rind
½ tsp. baking powder
icing sugar
In food processor, combine the flour, icing sugar, almonds and lemon peel. Process until nuts are finely chopped. Add
butter, a few cubes at a time, pulsing until mixture is crumbly. Do not over process. Press into greased 9 X 13” pan. Bake
at 350 for 20 min.
Meanwhile, beat together eggs, sugr, coconut, lemon juice, flour, lemon peel and baking powder, pour over hot crust.
Bake 20 – 25 min. or until light golden brown. Cool on wire rack. Dust with icing sugar. Cut into squares.
Recipe 188
Mar 11/07
2 tbsp. olive oil
1 lb. Italian sausage
½ tsp. crushed dried red pepper
1 c. chopped onion
3 cloves garlic, minced
28 oz. can crushed tomatoes
½ c. whipping cream
1 lb. bow tie pasta (farfalle)
½ c. chopped fresh basil
grated parmesan
FARFALLE WITH SAUSAGE & TOMATOES
Heat oil in skillet over medium high heat. Remove sausage from casings, add to skillet along with red pepper. Saute till sausage is
no longer pink, breaking into chunks, about 5 min. Add onion and garlic, sauté 3 min. longer. Add tomatoes and cream. Reduce heat to
low; simmer until mixture thickens, 3 – 5 min. Season with salt and pepper. Meanwhile, cook pasta in boiling, salted water until
tender. Reserve 1 c. cooking liquid, drain pasta and return to pot. Add sausage mixture to pasta, toss over medium heat, adding
reserved cooking liquid if mixture seems dry. Transfer to serving dish. Sprinkle with basil. Serve, passing cheese separately.
Balsamiac Vinagrette:
1 clove garlic, minced
½ tsp. honey Dijon mustard
2 tbsp. raspberry vinegar
1 tbsp. balsamic vinegar
1 tbsp. brown sugar
¼ c. canola oil
STRAWBERRY & CHEVRE SALAD
Salad:
6 c. mesclun mix
½ c. crumbled goat cheese or brie
¼ c. slivered almonds, toasted
2 c. sliced strawberries
Salt & freshly ground black pepper, to taste
In small bowl, mix together garlic, mustard, vinegars and sugar. Whisk in oil. Set aside.
In large bowl, toss greens with vinaigrette. Place an equal amount on 4 salad plates. Top with cheese, nuts and
strawberries. Sprinkle with salt & pepper.
2/3 c. butter, softened
¾ c. sugar
3 eggs, separated
6 oz. semi-sweet chocolate chips, melted
1 tsp. Vanilla
¾ c. flour
½ tsp. salt
¼ c. milk
2/3 c. toasted hazelnuts, ground
CHOCOLATE HAZELNUT GATEAU
Glaze:
3 tbsp. butter
2 tbsp. corn syrup
1 tbsp. water
6 oz. semi sweet chocolate chips,
Toasted slivered almonds
In large mixing bowl, cream butter and sugar until light and fluffy. Beat in egg yolks, melted chocolate and vanilla.
Combine flour and salt; gradually add to creamed mixture alternately with milk. Stir in hazelnuts. Beat egg whites until stiff
peaks form; add to batter. Spread into greased 9” springform pan. Place pan on baking sheet. Bake at 350 for 30 – 35
min. or until toothpick inserted in centre comes out clean. Cool on wire rack for 10 min. Carefully run knife around edge of
pan to loosen, remove sides of pan. Cool completely. In saucepan, bring butter, corn syrup and water to boil, stirring
constantly. Remove from heat. Add chocolate chips and stir until smooth. Cool to room temp and spread over sides & top
of gateau. Garnish with almonds and fresh mint.
Recipe 189
March 18/07
Marinade:
1/3 c. chopped green onions
¼ c. fresh lime juice
2 tbsp. olive oil
2 tbsp. soy sauce
2 tbsp. honey
1 tbsp. grated ginger root
2 tsp. minced garlic
2 jalepeno peppers, minced
2 tsp. ground allspice
1 tsp. ea. Thyme, salt & pepper
½ tsp. ea. Cinnamon & nutmeg
12 skinless, boneless chicken thighs
JAMAICAN JERK CHICKEN
Whisk together marinade ingredients. Place chicken thighs in a heavy duty resealable plastic bag. Add marinade and seal
bag. Turn bag several times to coat chicken. Marinate in refrigerator overnight. Remove chicken from marinade, discard
marinade. Place on grill or on sprayed broiler rack. Cook about 15 min., turning occasionally, until chicken is no longer
pink in centre. Serve chicken with salsa.
½ c. chopped bacon
4 green onions, chopped
1 clove garlic, minced
1 green pepper, diced
3 c. chicken stock
1 400ml can unsweetened coconut milk
19 oz. can kidney beans, drained & rinsed
1 scotch bonnet pepper (or jalepeno)
½ tsp. dried thyme
2 c. parboiled rice
JAMAICAN RICE & “PEAS”
In heavy saucepan, cook bacon over medium heat for about 4 minutes, or until crisp; drain off fat. Add green onions, garlic
and green pepper; cook, stirring occasionally, about 3 min. Add chicken stock, coconut milk, kidney beans, pepper and
thyme. Bring to boil. Stir in rice, return to boil. Cover and reduce heat to low, cook for about 25 min. until rice is tender and
liquid has been absorbed. Discard whole scotch bonnet pepper. Fluff rice with fork. Add salt to taste.
¼ c. butter
¼ c. pine nuts
1 c. packed dark brown sugar
6 – 8 fresh peaches, halved
½ tsp. vanilla
½ tsp. salt
¼ c. Scotch
juice of half lemon
PEACH FLAMBEED IN SCOTCH
Melt butter in chafing dish or heavy skillet. Add nuts and stir until lightly toasted. Add sugar. Stir constantly until sauce is
syrupy. Blend in lemon juice. Add peach halves and coat well with sauce. Stir in vanilla and salt. Warm Scotch. Carefully
ignite and add to pan, shaking constantly, until flames die. Serve over ice cream or crepes.
Recipe 190
March 25/07
2/3 c. ch. Onion
2 tbsp. vegetable oil
5 large cloves garlic
2 c. canned unsweetened coconut milk
2 tbsp. chopped fresh ginger
1 c. canned chicken broth
1 tbsp. curry powder
CHICKEN CURRY
½ tsp. tumeric
1 tbsp. ground cinnamon
salt
¾ tsp. dried crushed red pepper
½ c. chopped fresh cilantro
freshly cooked rice
12 boneless skinless chicken thighs
Blend first 6 ingredients and ¼ c. cilantro in processor to a paste, stopping frequently to scrape sides of bowl. Rub paste
over chicken. Heat oil over medium high heat, add chicken and brown on all sides, about 6 min. Add coconut milk, broth
and tumeric. Reduce heat, cover and simmer until chicken is cooked through, turning once, about 30 min. Transfer
chicken to plate. Boil liquid until reduced to sauce consistency, about 4 minutes. Season with salt. Return chicken to
skillet, heat through. Sprinkle with remaining ¼ c. cilantro. Serve with rice.
¼ c. light mayonnaise
1/3 c. vanilla yogurt
1 tbsp. poppy seeds
ORANGE & SPINACH SALAD
Mix together and set aside.
4 c. baby spinach, torn
¼ c. toasted slivered almonds
1 can mandarin oranges, drained
Toss salad ingredients together, toss with dressing. Serve immediately.
CHEWY CHERRY BARS
Crust:
1 c. all purpose flour
1 c. brown sugar
1 c. oatmeal
1 tsp. soda
½ c. butter
Combine flour, oatmeal, brown sugar and soda in bowl.
Cut in butter till crumbly. Press into 13 X 9” pan. Bake at 350 for 10 min.
Filling:
2 eggs
1 tsp. baking powder
1 c. brown sugar, lightly packed
1 c. coconut
½ tsp. vanilla
1 c. maraschino cherries, drained & chopped
2 tbsp. flour
½ c. chopped pecans
Beat eggs, brown sugar and vanilla together thoroughly. Combine flour & baking powder, stir into egg mixture. Stir in
coconut, cherries and pecans. Spread evenly over crust. Bake at 350 for 25 min. Cool immediately.
Icing:
2 tbsp. butter
1 ½ c. icing sugar
¾ tsp. vanilla
1tbsp. cherry juice
Beat together till smooth and creamy. Drizzle over cooled bars.
Recipe 191
April 1/07
¼c. soy sauce
¼ c. dry sherry
1 tbsp. honey
1 tbsp. chopped garlic
2 tsp. grated orange peel
1 lb. steak, cut diagonally into thin strips
1 large head broccoli, in florets
2 tbsp. vegetable oil
1 tbsp. cornstarch
salt & pepper
Cooked rice
BEEF & BROCCOLI STIR FRY
Whisk soy sauce, sherry, honey, garlic & orange peel in bowl. All meat and toss to coat. Cover and refrigerate at least 1 hr.
or overnight. Blanch broccoli in large pot of boiling salted water 2 min. Drain. Rinse under cold water, drain well. Heat oil in
wok or skillet over high heat. Drain meat well, reserving marinade. Add cornstarch to reserved marinade and mix till
smooth, set aside. Add meat to wok and stir fry until almost cooked through, about 2 – 3 min. Add broccoli and stir fry till
tender crisp, about 2 min. Add reserved marinade mixture and boil until sauce thickens and coats meat and broccoli,
stirring constantly. Season to taste with salt & pepper. Serve over hot cooked rice.
2 – 225g frozen mini tart shells
8 oz. cream cheese
1/3 c. sour cream
¼ c. grated parmesan cheese
6 oz. jar marinated artichoke hearts
½ tsp. dried dillweed
½ tsp. Tabasco
2 large whole roasted red peppers
ARTICHOKE PASTRY PUFFS
Preheat oven to 375. Place frozen shells on rimmed baking sheets. Cut cream cheese in cubes and place in food
processor with sour cream. Whirl until fairly smooth. Add parmesan, artichokes, dillweed and Tabasco. Pulse, scraping
down sides, just until
evenly mixed but still chunky. Pat peppers dry, finely chop 1 pepper. Stir into artichoke mixture until evenly distributed. Scoop about
1 tbsp. of mixture into each shell. Bake on bottom rack of preheated oven until pastry is golden and filling turns golden. Remove to
rack to cool. Slice remaining pepper into very thin strips. When tarts are cool enough to handle, remove from foil containers. Place on
large platter and top each with a strip of pepper. Good served warm or at room temp.
TOFFEE CHOCOLATE CHIP COOKIE ICE CREAM SANDWICHES
½ c. butter, softened
½ c. sugar
¼ c. packed brown sugar
1 egg
1 ½ tsp. vanilla
1 ½ c. flour
½ tsp. soda
¼ tsp. salt
4 chocolate covered toffee bars,
chopped 1 c. semi sweet chocolate chips
½ c. chopped pecans
Cream butter with sugars until fluffy. Beat in egg & vanilla. Whisk together dry ingredients and stir into butter mixture in 2
additions. Stir in toffee bars, chocolate chips and pecans. Roll dough into 2” balls, place 2” apart on baking sheet that has been lined
with parchment or sprayed. Flatten to ½” with fingers or bottom of floured glass. Bake 12 min. in 350 oven, rotating pans after 6 min.
Cool completely.
2 ½ c. ice cream – vanilla or butterscotch 1 c. toffee bits or chopped pecans
Spread about ¼ c. softened ice cream onto bottom of each of 10 cookies, top with second cookie. Roll sides in toffee bits.
Wrap in plastic wrap and freeze in airtight container till firm, at least 4 hrs.
Recipe 192
April 8/07
ROAST CHICKEN WITH MAPLE-SOY GLAZE
¼ c. pure maple syrup
1 tbsp. soy sauce
1 tbsp. rice vinegar
½ tsp. hot pepper sauce
¾ c. dry sherry
4 ½ lb. roasting chicken, fat & giblets removed, rinsed and patted dry
2 tbsp. butter
½ orange, cut into 4 pieces
2 ½” slices fresh ginger, smashed
2 cloves garlic, smashed
Preheat oven to 375. Whisk maple syrup, soy sauce, rice vinegar and hot pepper sauce in small bowl for glaze. Simmer
sherry in small saucepan until reduced to ½ c. about 3 min. Run hands under chicken skin to loosen, rub most of the
butter under skin, over breast and thighs. Rub remaining butter on outside of chicken. Sprinkle cavity with salt & pepper.
Place chicken in roasting pan. Squeeze some juice from each orange piece over chicken. Stuff cavity with orange pieces,
ginger and garlic. Tuck wing tips under. Pour sherry over. Roast chicken 20 min. Add ¼ c. water to pan. Roast 15 min.
longer. Brush chicken with glaze. Roast chicken until thermometer registers 170, brushing with glaze every 10 min, about
40 minutes longer. Tilt chicken to let juices from cavity flow into roasting pan. Transfer chicken to platter. Let stand 10 min.
Spoon fat from surface of pan juices. Add any remaining glaze to pan juices. Place roasting pan on stove top, bring sauce
to boil. Reduce till thickened slightly. Serve alongside chicken.
6 c. fresh broccoli florets
6 green onions, sliced
1 c. diced celery
1 c. green grapes
1 c. seedless red grapes
1 c. mayonnaise
1/3 c. sugar
1 tbsp. cider vinegar
½ lb. bacon, cooked & crumbled
1 c. slivered almonds, toasted
GRAPE BROCCOLI SALAD
Combine broccoli, onions, celery & grapes. Whisk together mayonnaise, sugar and vinegar; pour over broccoli mixture
and toss to coat. Cover and refrigerate until serving time. Stir in bacon and almonds just before serving.
Cake:
1 ½ c. flour
1 ½ tsp. baking powder
¾ tsp. salt
½ c. softened butter
2/3 c. sugar
2 large eggs
1 ½ tsp. vanilla
½ c. sour cream
¾ c. peeled, chopped apple
UPSIDE-DOWN BUTTERSCOTCH APPLE CAKE
Butterscotch Caramel Apples:
6 tbsp. butter
1/3 c. dark brown sugar
1/3 c. butterscotch chips
2 large apples, peeled, halved and cut
into ½” slices
Preheat oven to 375. Mix dry ingredients together. Using electric mixer, beat butter in large bowl until smooth. Gradually
add sugar and beat until well blended. Add eggs and vanilla, beating well. Blend in flour mixture, then sour cream. Stir in
chopped apples. Set aside while preparing the butterscotch caramel apples.
Melt butter in 10” nonstick pan. Add brown sugar and butterscotch chips, stir until melted and smooth and mixture
bubbles, about 2 min. Add apples to skillet and cook until golden brown, using tongs to turn slices, about 3 min. per side
(there will be a lot of liquid in the skillet). Remove skillet from heat and let cool 3 min. Using tongs, arrange apple slices in
skillet in concentric circles or other pattern. Carefully spoon cake batter in small dollops atop apples in skillet. Using offset
spatula