Asian Plum Sauce

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Ingredients:

• 4 garlic cloves minced fine
• 1/2 ounce fresh ginger minced
• 1 small onion minced
• 1 cup brown sugar
• 2 cups water
• 1/8 cup teriyaki sauce
• 1 teaspoon sesame oil
• 1/8 cup soy sauce
• 1/2 teaspoon crushed dried chili
• 3 lbs plums pitted chopped
• 1 lemon juice of fresh
• 1 tablespoon cornstarch
• 1 tablespoon water

Steps:

• Place first 11 ingredients into pot
• Bring to a boil then simmer 30 minutes
• Mix water and cornstarch
• Blend in a blender the solids from the pot with the cornstarch mixture and put back with the liquid simmering all the while
• Simmer till thickened
• Pour into sterilized jars size you like and put into a water bath for 10 minutes
• Remove jars from water bath cool and store in a cool dark place

Basic Taco/Fajita Seasoning

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Ingredients:

• 1 tablespoon chili powder
• 1 1/2 teaspoons cumin I prefer more
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes or pinch of cayenne to taste

Steps:

• Combine all ingredients and store in an airtight container

Basil Jelly

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Ingredients:

• 3 cups apple juice
• 1 1/2 cups firmly packed crushed fresh basil leaves
• 2 tablespoons cider vinegar
• 2 drops green food coloring
• 3 1/2 cups sugar
• 1 6 ounce packet liquid pectin

Steps:

• Bring 1 cup of the apple juice to a rolling boil and pour over the crushed basil leaves; let rest for 25 minutes
• Strain liquid into large saucepan and add the other 2 cups of apple juice
• vinegar
• and green coloring
• stirring to blend
• Bring to a hard boil
• and stir in sugar and pectin and return to a hard boil
• stirring constantly
• and cooking until jelly point is reached
• Remove from heat and skim off the foam with a slotted spoon; remove leaves from jelly with a slotted spoon
• Pour mixture into sterilized half-pint jars you will need 3-4
• leaving 1/2 of headroom at the top
• Attach lids and bands
• and process for 15 minutes in a water bath canner
• When cool
• check the seals
• Refrigerate promptly any that do not seal properly
• and remove bands from the others and store in a cool
• dry area

Butterhorns Aka Rugelach / Rugulach / Snails / Schnecken

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Ingredients:

• 1 cup butter at room temp
• 8 ounces cream cheese at room temp
• 2 teaspoons granulated sugar
• 2 cups flour
• 1 egg white beaten with
• 1 tablespoon water for glazing
• granulated sugar for sprinkling
• 1 cup walnuts or 1 cup pecans finely chopped
• 1/2 cup brown sugar firmly packed
• 1 teaspoon cinnamon

Steps:

• Cream butter
• cream cheese
• and sugar until soft
• Sift in the flour and mix to make a soft dough
• Divide dough into 4 equal balls
• flatten each one and wrap in wax paper
• Refrigerate for at least 30 minutes
• Make the filling by mixing all ingredients in a small bowl
• Preheat oven to 375
• Working with one disk of dough at a time
• roll thinly on a lightly floured surface into a circle
• about 9 in diameter
• Brush the surface with the egg white glaze and sprinkle the dough with 1/4 of the filling
• Slice the dough with a sharp knife or pizza cutter into quarters and then each quarter into 4 equal sections
• to form 16 triangles
• Starting from the base of each triangle
• roll up to form spirals
• You can curve them into crescents if you like
• Continue with the other 3 disks of dough
• Place on baking sheets and brush with egg white glaze
• Sprinkle lightly with granulated sugar
• Bake until just golden
• about 10 minutes
• For 32 extra large butterhorns
• divide the dough in half instead of fourths and roll each disk into a 12 inch circle and use half the filling
• Continue as above but bake for 15-20 minutes

Chai Tea Gift Mix

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Ingredients:

• 1/2 cup nonfat dry milk powder
• 1/2 cup powdered vanilla coffee creamer dry
• 3 tablespoons powdered sugar
• 1/4 cup unsweetened instant tea dry
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground cloves

Steps:

• Mix all together and place in pretty airtight container and attach these instructions For each serving place 3 to 4 heaping teaspoons mix in a cup
• Fill with 8 ounces very hot water
• For creamier chai use half milk and half water

Chocolate Nut Crunch

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Ingredients:

• 1/2 cup butter
• 3/4 cup firmly packed brown sugar
• 1 cup chocolate chips
• 1/2 cup finely chopped walnuts

Steps:

• Mix butter and sugar in saucepan
• Bring to a boil
• Boil 4 minutes stirring constantly
• Pour into buttered 8x8in pan
• Sprinkle with chocolate chips
• Cover and let stand for 2 minutes
• Spread chocolate
• Sprinkle with nuts

Chocolate-Peanut Butter Dream Bars

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Ingredients:

• 3/4 cup graham cracker crumbs
• 2 tablespoons granulated sugar
• 3 tablespoons unsalted butter melted
• 1 18 1/4 ounce box brownie mix
• 1/4 cup water
• 1/3 cup oil
• 3 eggs
• 1/2 cup chopped dry roasted peanuts
• 4 ounces cream cheese softened
• 1/2 cup creamy peanut butter
• 1/2 cup confectioners' sugar
• 3 tablespoons milk
• 1 1/2 cups heavy cream
• 1 tablespoon light corn syrup
• 3/4 cup semi-sweet chocolate chips
• whipped cream chopped peanuts chocolate-peanut butter candies and caramel sauce to garnish

Steps:

• Heat oven to 350F
• Spray a 9-inch square baking pan with nonstick cooking spray Line pan with foil
• allowing sides to overhang; spray foil
• In small bowl
• combine graham cracker crumbs and granulated sugar
• Mix in melted butter
• Press crumb mixture into prepared pan
• Bake until golden
• about 5 to 7 minutes
• Cool on wire rack
• Prepare brownie mix according to package directions for cakelike brownies adding 1/4 cup water
• 1/3 cup oil and 3 eggs
• Fold in chopped nuts
• Pour batter into crust-lined pan
• Return to 350F oven; bake until brownie is just set and a toothpick inserted in center comes out clean
• 30 to 35 minutes
• Cool completely in pan on a wire rack
• With electric mixer in medium bowl
• beat cream cheese until smooth
• Add peanut butter and confectioners sugar; beat until just blended it will look lumpy
• Add milk; beat lightly to loosen mixture
• In separate bowl
• whip 1 cup of the cream and gently fold into peanut butter mixture
• Spread mousse evenly over cooled brownie
• Refrigerate 1 hour
• Heat remaining 1/2 cup cream in a small saucepan over medium heat until just boiling
• Remove from heat; add corn syrup and chocolate chips
• Cover and let stand 5 minutes
• Stir until smooth
• Pour glaze over chilled mousse and spread to cover completely
• Return to refrigerator for at least 1 hour
• Run a small knife around inside of pan and lift out brownie
• Heat knife under hot running water and trim edges
• Slice brownie
• rinsing knife after each cut
• into 5 strips about 1-1/2 inches wide
• Cut each strip into 5 pieces about 1-1/2 inches square
• Transfer to a serving plate and garnish with whipped cream
• nuts
• candy and caramel sauce

Cold Strawberry/Banana Pie

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Ingredients:

• 3 whole sliced bananas
• 1 1/2 quarts fresh strawberries rinsed hulled and sliced
• 1 pint strawberry halved garnish
• 1 6 ounce graham cracker crust Keebler
• strawberry glaze
• 2 pints sugar
• 1 pint water
• 1 pint strawberry cleaned pared

Steps:

• Strawberry Glaze
• In a 3 quart saucepan bring the sugar and water to a boil
• Sugar and water mixture boiled forms a simple syrup - mixture will thicken slightly
• Add strawberries and simmer for 15-20 minutes then strain
• Serve hot or cold
• Make the Pie
• Take crust and starting with bananas layer them on the bottom
• Then layer strawberries
• And so on ending with strawberries on top until crust is full
• Pour glaze on top so it covers the pie and fruit on the bottom is also covered
• Refrigerate for 5-6 hours
• Garnish with strawberries and served with whipped cream if desired
• Experiment with a 3rd layer of sliced Kiwi
• Another variation of glaze stir in 1/8 cup of Grand Marnier or Cointreau after you take it off the heat

Cranberry Orange Nut Bread

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Ingredients:

• 2 cups flour
• 3/4 cup sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 cup margarine softened
• 3/4 cup orange juice
• 1 egg beaten
• 3/4 cup fresh cranberries chopped
• 1/2 cup chopped nuts
• 1/2 cup chocolate chips

Steps:

• Combine dry ingredients in a mixing bowl
• Blend in margarine until mixture is crumbly
• Stir in egg and juice just until all flour is moistened
• Stir in nuts chips and cranberries
• Put batter into a 9x5-inch loaf pan that has been sprayed with cooking spray or two 1-lb pans
• Bake at 350 for 55-65 minutes or 35-40 minutes for the smaller pans

Cretan Kalitsounia Sweet Cheese Pastries

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Ingredients:

• 4 cups flour
• 4 tablespoons olive oil
• 1 teaspoon salt
• 3/4 cup water
• 1 lb manouri cheese ricotta will do in a pinch or 1 lb fresh mizithra cheese ricotta will do in a pinch
• 1 egg lightly beaten
• 1 1/2 teaspoons lemon zest finely grated
• 1/2 teaspoon cinnamon
• 2 tablespoons sugar
• olive oil for frying or clarified butter for frying
• greek thyme honey or cinnamon sugar

Steps:

• Prepare a stiff dough with the flour olive oil salt and water
• Leave to rest covered for an hour
• Crumble cheese
• Mix well with egg zest cinnamon and sugar
• Separate dough in two
• Take half of dough and roll out 1/8 inch thick on a lightly-floured surface
• Using a water glass cut into small rounds 3 inches in diameter
• Place 1 tablespoon of the cheese mixture on each round of dough moisten edges with a little water fold over and seal well pressing the edges together with a fork
• Repeat with remaining dough and cheese filling
• Heat enough olive oil or clarified butter to come up about 3/4 inch of pan
• Fry pastries until golden brown
• Drizzle with honey or sprinkle with cinnamon-sugar and serve hot

Crowd Pleasing Light Oat Bread Bread Machine

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Ingredients:

• 1 1/4 cups water
• 2 tablespoons margarine
• 1 teaspoon salt
• 3 cups all-purpose flour
• 1/2 cup rolled oats
• 2 tablespoons brown sugar
• 1 1/2 teaspoons active dry yeast

Steps:

• Place all the ingredients in the order listed or according to the bread machine manufacturers
• Select the light setting

Devil's Food Cupcakes W/Chocolate Ganache Frosting amp; Centers

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Ingredients:

• 13 ounces heavy cream
• 12 ounces bittersweet chocolate I use a bag of chocolate chips
• 1/3 cup cocoa preferably but not absolutely Valrhona or Cocoa Barry Extract Supermarket cheap stuff works also
• 1 cup boiling water
• 1 teaspoon vanilla
• 3/4 cup mayonnaise I use fat free and it works fine
• 2 cups sifted cake flour I rarely ever sift as I find that cake flour seems to always measure right I know I should
• 1 cup sugar
• 1 1/4 teaspoons baking soda
• 1/2 teaspoon salt

Steps:

• GANACHE
• In a sauce pan bring your cream to a light boil
• Then pour in the chocolate and start stirring immediately
• Keep going until you have a smooth mixture
• At first this will seem like its not working as the chocolate hasnt begun to mix with the cream
• Then
• in second
• it will start to form Just give it time
• Remove from heat and set aside to cool
• Dont be tempted to taste throughout the cooling process as youre not supposed to touch the ganache until it sets
• Put ganache in fridge until youre ready to use
• If youre making these in a hurry
• start making the batter
• If not
• make the batter when youre ready to start baking your cupcakes
• CUPCAKES
• Pre-heat oven to 375F
• Line cupcake tray with cupcake papers
• Whisk together water and cocoa
• Set aside and let completely cool you can put this in the fridge too
• When cocoa mixture is cool
• whisk in the mayonnaise and vanilla until smooth
• Meanwhile
• combine dry ingredients in the bowl of an electric mixer and mix on low until combined
• Once mixed
• increase speed to medium and beat in cocoa mixture for one minute
• The batter is supposed to be thin
• but Ive seen it thin/medium
• Poor batter into a measuring cup with a spout and fill each cupcake 1/4 the way full
• Now take out your ganache and with a spoon make a small ganache ball and set one ball in the center of each cupcake
• Continue to fill each cupcake until its 3/4 the way full to prevent spilling batter
• Check to make sure your oven is at 375 and bake for 15-20 minutes until cupcakes are set
• Poke with a toothpick to confirm they are done
• The toothpick should slide out smoothly without any cake on it
• Once completely cooled make sure you cool the cupcakes or your ganache will melt
• frost with the rest of your ganache frosting
• You should have extra ganache left over - about a cup

Easy Bread and Butter Pickles

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Ingredients:

• 8 small pickling cucumbers unpeeled and cut into 1/4 inch thick slices
• 1 medium onion cut in half and thinly sliced
• 1 cup cider vinegar
• 3/4 cup sugar
• 4 1/2 teaspoons kosher salt
• 2 teaspoons mustard seeds
• 1/2 teaspoon dry mustard
• 1/2 teaspoon turmeric
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon celery seed

Steps:

• Combine cucumbers onion vinegar sugar salt mustard seeds dry mustard turmeric crushed red pepper and celery seeds; heat to boiling over high heat stirring occasionally
• Boil 1 minute stirring frequently
• Pour cucumber mixture into a large bowl; cool to room temperature stirring occasionally
• Cover and chill overnight before serving
• You can spoon cooled cucumbers and their liquid into jars with tight-fitting lids and refrigerate up to 4 weeks

Easy Gingerbread Cookies

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Ingredients:

• 1 6 ounce package butterscotch pudding mix or 1 6 ounce package Vegetarian butterscotch pudding mix
• 3/4 cup butter
• 3/4 cup brown sugar firmly packed
• 1 egg
• 2 1/4 cups flour
• 1 teaspoon baking soda
• 1 tablespoon ground ginger
• 1 1/2 teaspoons ground cinnamon

Steps:

• Cream pudding and pie filling mix with butter and sugar; add egg and blend well
• Combine flour baking soda ginger and cinnamon; blend into pudding mixture
• Chill dough for 1 hour or until firm
• Roll dough on a floured board to about 1/4 inch thickness and cut with cookie cutter
• Place on greased baking sheets; use a straw to make a hole in the top of the cookie for hanging on the tree if desired
• Bake at 350F for 10 to 12 minutes
• Remove from oven and cool on wire rack
• Decorate if desired

Festive Candied Apple Chex

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Ingredients:

• 3 cups Corn Chex
• 3 cups Rice Chex
• 3 cups Wheat Chex
• 1 cup pecan halves
• 1/2 cup red cinnamon candies
• 1/4 cup sugar
• 1/4 cup margarine or 1/4 cup butter melted not spread or tub product
• 1/4 cup water
• 1 cup cut-up dried apple pieces 1/2- to 3/4-inch pieces

Steps:

• Preheat oven to 300
• Mix cereals and pecans in large bowl and set aside
• Heat next four ingredients in a large saucepan over medium heat stirring frequently until melted and blended
• Pour over cereal mixture gently stirring until evenly coated
• Spread in ungreased large roasting pan and bake for 20 minutes
• Stir in dried apple pieces and bake for 15 additional minutes
• Spread on waxed paper or aluminum foil to cool
• Sprinkle with ground cinnamon if desired
• Store in airtight container

Feta Marinated

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Ingredients:

• 12 ounces creamy feta cheese
• 2 garlic cloves sliced
• 1/2 teaspoon peppercorn
• 8 coriander seeds
• 2 tablespoons drained capers
• 1 bay leaf
• olive oil to cover
• fresh thyme sprig
• hot toast
• chopped tomato

Steps:

• Carefully cut feta into cubes
• Add garlic slices peppercorns coriander seeds capers bay leaf to your food processor and pulse Or use a mortar and pestle and crush
• Put feta in a jar with a top or use a bowl to add all ingredients together
• Layer ingredients starting with feta ingredients topping with Thyme sprigs on top
• Pour enough olive oil to cover cubes of cheese
• Let marinate in refrigerator for 2 weeks for optimal taste however; even overnight can be used with good results
• At end of marinating time just simply pick out the feta
• Serve with fresh toast points and some chopped fresh tomatoes and it will be ummm -- ummm -- good

Flourless Orange and Chocolate Cake

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Ingredients:

• 1 orange whole
• 125 g caster sugar
• 200 g dark chocolate melted
• 100 g ground almonds
• 3 eggs separated
• 1/2 teaspoon baking powder

Steps:

• Put the orange in a microwave safe bowl
• Add 250ml water cover with clingfilm and microwave on high for 20 minutes turning halfway through or simmer for 1 hour in a small saucepan
• Leave to cool still covered
• Heat oven to 180C
• Line a 20cm round springform tin with baking parchment
• Cut the orange in half and remove pips
• Put in a food processor with 5 tbsp of orange liquid left in the bowl and blitz to a smooth puree
• Add the sugar melted chocolate egg yolks and baking powder and whiz again to mix thoroughly
• Tip into a large bowl
• Beat the egg whites until stiff but not dry and fold into chocolate mixture
• Spoon into lined tin
• Put the tin on a baking sheet then in the oven
• Bake for 1 hour covering with a piece of foil or baking parchment halfway through to stop the top burning
• Cool in the tin

French Lavender and Vanilla Sugar for Elegant Cakes and Bakes

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Ingredients:

• 200 g white caster sugar
• 6 -10 heads dried lavender
• 3 vanilla pod

Steps:

• Place the lavender heads and about 2 tablespoons sugar into a food mixer or coffee/spice blender Pulse together for about 1 minute or until the lavender is ground the same consistency as ground spices
• Place the rest of the sugar into a large mixing bowl amp; add the ground lavender and sugar mix
• Mix well
• In tall jar Kilner jars are good pour half the lavender sugar; place the three vanilla pods in the jar towards the outside so they may be seen
• Carefully add the rest of the sugar so the vanilla pods are standing up in the sugar
• Seal and keep for about 2 weeks before using
• Store in a dark dry and cool place
• This lasts up to 1 year and the vanilla pods can be used numerous times again after the sugar has finished
• Use in cakes biscuits cookies jams cream desserts ice-cream pies and tarts crumbles trifles and junkets etc

Ginger Chocolate Shortbread

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Ingredients:

• 1 cup butter at room temperature
• 1/2 cup superfine sugar also known as fruit sugar
• 2 cups all-purpose flour
• 1/2 cup finely chopped preserved gingerroot not candied but the type preserved in syrup
• 3 ounces semisweet chocolate chopped

Steps:

• Please note that this recipe calls for preserved ginger
• which is the ginger typically sold in jars or in bulk stores where I buy mine that is in a sweet syrup; the type of ginger that is candied and sugared is NOT the type of ginger to use
• Place soft butter and superfine sugar in a mixing bowl and
• using an electric mixer
• blend butter and sugar together until fluffy
• Slowly stir in flour
• then chopped ginger
• then chopped chocolate
• The mixture will be crumbly
• Divide the dough in half and shape each half into a log about 1-1/2 inches in diameter; wrap logs tightly in plastic wrap and refrigerate until firm
• about one hour
• Dough keeps well in the fridge for several days
• so theres no need to bake the whole batch up at one time if youre pressed for time
• When ready to bake
• preheat oven to 300F
• Cut logs of cookie dough into slices about 3/8-inch thick I found a sharp serrated steak knife worked better for me than my chefs knife; arrange about two inches apart on ungreased cookie sheet and bake in centre of oven for 18 to 20 minutes
• Cool cooked cookies on a wire rack; do not store until completely cool

Great Big Oatmeal Cookies That are Both Great and Big

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Ingredients:

• 1 1/2 cups flaked coconut
• 3 cups rolled oats
• 1 3/4 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter I used 1/2 a cup of each or 1 cup margarine softened I used 1/2 a cup of each
• 1 3/4 cups dark brown sugar packed
• 2 eggs
• 1 teaspoon vanilla
• 1/4 cup milk

Steps:

• Preheat oven to 350F
• Spread the coconut and oats out on a large baking sheet - two sheets work better
• Bake for 10 minutes or until lightly browned and toasted
• stirring often
• While the coconut and oats cool
• mix the flour
• baking soda and salt
• Cream the butter and sugar together in a separate
• large
• bowl at medium speed for one minute
• Add the eggs and vanilla to the butter mixture and beat until mixed; beat in the milk
• Stir in the flour
• then stir in the coconut and oats
• I thought the dough looked pretty sticky
• so at this point I put it in the refrigerator for an hour Its not something thats called for in the original recipe
• but I recommend it since it worked very well for me
• Drop dough in 1/4 cup amounts
• 3 inches apart
• onto greased baking sheets I used an ice cream scoop for this filled so the scoop was rounded
• but not heaping
• and it worked perfectly
• Bake for 12 minutes
• or until they are set and lightly browned
• Let the cookies cool on the cookie sheets for one minute before transfering to a rack to finish cooling

I Should Sell This Salsa Salsa

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Ingredients:

• 2 teaspoons olive oil
• 2 cups grape tomatoes
• 1 14 1/2 ounce can diced tomatoes
• 1 large garlic clove chopped
• 1/4 cup yellow sweet onion peeled and chopped fine
• 2 tablespoons fresh cilantro chopped fine
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground cumin
• 1 dash red pepper flakes

Steps:

• Toss sweet grape tomatoes in olive oil
• In a medium skillet over medium-high heat roast tomatoes until they begin to blister and soften
• Add chopped garlic and heat just until garlic becomes aromatic
• Remove from heat and place in bowl of food processor
• Add canned tomatoes onions cilantro and seasonings process briefly with a few pulses until desired texture is obtained
• Serve right away with some warm tortilla chips or cover and refrigerate for later use
• Mucho bueno either way

Joe's Stone Crab Key Lime Pie

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Ingredients:

• 1/3 lb graham cracker or 1 cup plus 2 1/2 Tablespoons graham cracker crumbs
• 5 tablespoons melted unsalted butter
• 1/3 cup sugar
• 3 egg yolks
• 1 1/2 teaspoons grated key lime zest
• 1 14 ounce can sweetened condensed milk
• 2/3 cup freshly squeezed key lime juice
• 1 cup heavy whipping cream chilled
• 3 tablespoons confectioners' sugar

Steps:

• For the crust
• Preheat oven to 350F
• Butter a 9-inch pie plate
• Break up graham crackers
• place in processor and process to crumbs if you dont have a processor
• place crackers in large plastic bag
• seal
• and crush using a rolling pin
• Add melted butteramp; sugar and pulse until combined
• Press mixture into bottom and up sides of pan
• forming a neat border around th edges
• Bake until crust is set and golden
• about 8 minutes
• Set aside on wire rack; leave oven on
• For the filling
• Meanwhile
• in an electric mixer with the wire whisk attachment
• beat the egg yolks and lime zest at high speed until very fluffy
• about 5 minutes
• Gradually add the condensed milk and continue to beat until thick
• 3-4 minutes longer
• Lower the mixer speed and slowly add lime juice
• mixing until just combined
• Pour mixture into crust and bake for 10 minutes
• or until filling has just set
• Cool on wire rack
• then refrigerate
• Freeze for 15-20 minutes before serving
• For the topping
• Whip the cream and the confectioners sugar until nearly stiff
• Cut pie in wedges and serve very cold
• topping each wedge with a dollop of whipped cream
• Garnish with a slice of key lime if desired

Kindness Cake

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Ingredients:

• 1 cup butter softened
• 1 1/2 cups white sugar
• 3 large eggs
• 1 tablespoon freshly grated orange rind
• 3 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups buttermilk
• 1 1/4 cups chopped pitted dates
• 1 cup cranberries fresh or frozen
• 1 cup chopped almonds
• 2 tablespoons butter softened
• 2 cups icing sugar sift through a sieve after measuring to remove lumps
• 2 tablespoons orange juice

Steps:

• Preheat oven to 350 degrees F; line 2 8x4 loaf pans with parchment paper and set aside
• In a mixing bowl beat butter with sugar until mixture is fluffy
• Next beat in eggs 1 at a time then stir in orange rind
• In a separate mixing bowl combine flour baking soda and powder and salt
• Stir dry mixture into butter mixture alternately with buttermilk dry buttermilk dry buttermilk finally dry
• Into this batter stir in dates cranberries and almonds just until combined
• Scrape batter into the two prepared loaf pans and bake in the centre of preheated oven until a tester comes out clean about 75 minutes
• Turn out onto cooling racks and cool completely
• You could now wrap cakes in heavyduty foil and freeze for up to one month if you wish
• To make icing beat butter with just 1/4 cup of the icing sugar then beat in orange juice
• Beat in remaining sugar until icing is smooth
• Spread icing over tops of both cakes

Lemon Nut Bread

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Ingredients:

• 3/4 cup margarine or 3/4 cup butter softened
• 1 1/4 cups sugar
• 3 eggs
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup milk
• 1/3 cup lemon juice
• 3/4 cup chopped pecans
• 2 teaspoons grated fresh lemon rind

Steps:

• Preheat oven to 350 degrees
• Cream margarine and sugar until light and fluffy
• Blend in eggs
• Add combined dry ingredients to creamed mixture
• alternating with milk and juice
• mixing well after each addition
• Stir in nuts and rind
• Pour into greased and floured 9x5 loaf pan
• Bake at 350 degrees for 1 hour and 20 minutes
• or until toothpick inserted comes out fairly clean
• Cool 5 minutes
• then remove from pan

Liquori Casalinghi Cherry Liqueur

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Ingredients:

• 1 1/2 lbs ripe flavorful cherries
• 1 cup sugar less 2 tablespoons sugar
• 1/3 cup water plus
• 1 tablespoon water
• 1 3/4 cups grain alcohol or 1 3/4 cups vodka

Steps:

• You will need to crush the cherries along with their pits I found it was easiest to use a heavy duty extra large zip lock adding a handful of cherries at a time and smash each cherry with a hammer Be sure to crust the pit well Push the pulp to the bottom of the bag and add the next handful
• Leave covered in a dark place for 24 hours
• After 24 hours boil the water and add the sugar Stir until sugar is dissolved Remove from heat
• Put cherry mixture in a fine muslin bag or use a fine sieve and squeeze the juice into a bowl
• Add the cherry juice to the sugar syrup mixture and set aside to cool
• Add alcohol to the cooled cherry syrup
• Pour into a jar with a tight fitting lid and place in a cool dark place for one week
• After one week filter into a cool looking bottle seal and age it for at least six months before you pop the top

Macadamia Butter Crunch Popcorn

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Ingredients:

• 12 cups popped popcorn
• 3 cups whole macadamia nuts
• 1 cup brown sugar
• 1/2 cup butter
• 1/4 cup light corn syrup
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda

Steps:

• Preheat the oven to 200 degrees F
• Divide the popcorn and nuts between 2 ungreased 13 by 9-inch rectangular pans Make sure the popcorn and nuts are evenly mixed
• In a medium saucepan cook the brown sugar butter corn syrup and salt over medium heat stirring constantly until bubbly around the edges Continue cooking for 5 more minutes and then remove the pan from the heat Stir in the baking soda until foamy Pour the mixture over the popcorn and nuts stirring until the corn is well coated Bake uncovered for 1 hour stirring every 15 minutes

Mom's Banana Bread

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Ingredients:

• 2 cups mashed bananas
• 1 cup sugar
• 2 eggs well beaten
• 2 cups flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 tablespoons milk
• 1/2 cup chopped nuts
• 1/2 cup melted butter

Steps:

• Combine all ingredients mixing in melted butter last Bake in loaf pans for 1 hour at 350 degrees Once youve pulled it out of the oven
• gently remove it from the pan Mom recommends waiting five minutes
• but I rarely have problems with getting it out right away and wrap in tin foil This will keep the moisture in
• without the bread getting soggy Let it sit for at least half an hour before cutting into it also for moisture purposes

Mulling Syrup for Wine

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Ingredients:

• 250 g golden caster sugar
• 3 cinnamon sticks
• 12 juniper berries
• 6 -9 whole cloves
• 3/4 teaspoon grated nutmeg
• 2 tablespoons Grand Marnier

Steps:

• Put all the ingredients into a large pan with 900ml or 1 1/2 pints of water
• Heat the mixture very gently to dissolve the sugar slowly then boil for five minutes
• Leave to cool in the pan
• Sterilise a funnel by pouring boiling water over it then use to divide the mulling syrup among three sterilised bottles 300ml or 10 fl oz each
• Divide the cinnamon sticks and juniper berries among the bottles
• Seal and store for up to two months
• When ready to serve pour the syrup into a pan add three slices each of orange and lemon plus a bottle of medium red wine
• Warm through

Old Fashioned Scottish Apple and Ginger Chutney

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Ingredients:

• 1 lb onion weight is for onions when peeled and finely chopped
• 2 lbs cooking apples weight is for apples when peeled cored and roughly chopped
• 4 ounces sultanas
• 1 ounce fresh gingerroot grated
• 1 teaspoon dried ginger powder
• 2 teaspoons mixed spice
• 1 lb soft brown sugar
• 1/2 pint malt vinegar
• 1/2 pint cider apple cider vinegar
• 1/2-1 teaspoon salt
• 1/2 teaspoon pepper

Steps:

• Place all the prepared onions and apples into a large preserving pan and add the remaining ingredients
• Bring slowly to the boil and then lower the heat so that chutney cooks at a rolling boil
• Stir the chutney regularly and make sure it does not catch and burn on the base of the preserving pan
• Keep on cooking until the chutney is the consistency of a thick jam and all the liquids have dissolved
• A trick to check if it is cooked is to draw your wooden spoon across the chutney
• if the space that is left fills up with liquid
• the chutney is not ready yet
• Spoon the hot chutney into hot and sterile jars and seal immediately
• Makes about 4 lbs chutney
• Store in a dark and cool place and leave to mature for at least 2 weeks
• Will keep in ideal storage conditions for up to 2 years

Oven Dried Grape or Cherry Tomatoes - Aka Sun Dried

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Ingredients:

• 1 lb cherry tomatoes or 1 lb grape tomatoes
• 1 teaspoon kosher salt

Steps:

• Line a baking sheet with foil and spray with cooking spray
• Add one layer of grape or cherry tomatoes sprinkle with salt and fresh herbs if desired
• Roast in a 200 F oven for about 2 hours
• Watch carefully through the oven window Try NOT to open the door as you will let out the heat and increase the cooking time
• Tomatoes vary in size so the time is approximate When they are shriveled and getting dry remove them and allow them to cool A little more moisture will evaporate
• Return to the oven if you feel they need to cook more Note the amount of time so that you have it for future reference
• Store in a loosely sealed zip top bag in the refrigerator for a few days Then seal tightly and store in a cool dark place for up to 6 months

Parmesan and Rosemary Crackers

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Ingredients:

• 3/4 cup all-purpose flour
• 1 teaspoon kosher salt
• 1 pinch black pepper
• 2 teaspoons fresh rosemary finely chopped
• 2 tablespoons unsalted butter very cold and cut into small cubes
• 1 cup parmesan cheese finely grated
• 4 tablespoons sour cream
• 1 tablespoon heavy cream

Steps:

• Combine the flour salt pepper and rosemary in a food processor Add the butter and pulse until the mixture resembles a course meal Add the parmesan and pulse to mix Add 1 tablespoon of the sour cream at a time pulsing each time Add the heavy cream and pulse until the dough comes together DO NOT OVER PULSE or the dough will get tough
• Place the dough on a lightly floured surface and shape into a 2-inch round log Wrap w/ plastic and refrigerate at least 24 hours
• Preheat oven to 325F Slice the log into 1/4 inch disks Place on parchment paper lined cookie sheet Bake until the crackers are golden brown and firm in the center about 23-35 minutes
• Enjoy

Pear Butter

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Ingredients:

• 10 large ripe pears quartered and cored 5 pounds
• 1 cup water
• 2 cups sugar
• 1/2 teaspoon grated orange rind
• 3 tablespoons orange juice
• 1/4 teaspoon ground nutmeg

Steps:

• Combine pears and water in a large dutch oven Cover and cook over medium-low heat 40 minutes or until pears are soft stirring occasionally Drain
• Press pears through a sieve or food mill
• Measure 1 quart of the pear puree and combine with remaining ingredients in a Dutch oven
• Cook over medium heat stirring frequently 15 minutes or until mixture thickens Remove from heat; skim off foam
• Quickly pour hot pear mixture into hot sterilized jars leaving 1/4 inch headspace; wipe jar rims Cover at once with lid and metal screw on bands
• Process in boiling water bath 10 minutes

Pecan Tassies

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Ingredients:

• 1/2 cup pecans coarsely chopped
• 3/4 cup brown sugar
• 1 1/2 tablespoons butter melted
• 1 egg
• 1 teaspoon vanilla
• 1 dash salt

Steps:

• Preheat oven to 350F
• Mix all filling ingredients together well
• Using a teaspoon
• carefully distribute filling mixture into pastry-lined muffin cups
• Fill each pastry cup 3/4s of the way full
• The amount needed does vary because there is no standard to the size of mini-muffin cups mine are just about the smallest Ive seen and I use about a 3/4 tsp of filling per tassie
• Bake for 20-25 minutes
• Immediately
• and very carefully using the tip of a pointed knife
• gently knudge out each tassie out of its cup and transfer to a rack to cool
• If they cool in the pan too long
• they are more difficult to remove
• Your first couple may break those are the ones I eat on the spot- the rewards of making them
• but you will soon learn just the right move to remove them perfectly

Pineapple Pickle Relish

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Ingredients:

• 20 ounces pineapple chunks in juice drained
• 8 ounces pineapple chunks in juice drained
• 1 cup brown sugar
• 1 cup white sugar
• 1 cinnamon stick
• 1 teaspoon whole cloves
• 3/4 cup apple cider vinegar

Steps:

• Combine brown and white sugars cinnamon stick cloves and apple cider vinegar in a medium saucepan
• Bring to a boil over medium heat and simmer 10 minutes
• Add both cans of drained pineapple chunks Bring to a boil again and cook 10 more minutes
• Put in jars and store in the refrigerator

Pumpkin Chip Preserves

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Ingredients:

• 5 -5 1/2 lbs pumpkin preferably a cheese or pie pumpkin
• 5 cups sugar
• 2 large lemons juice and zest of minced
• 1 large lemon sliced thin

Steps:

• DAY BEFORE CANNING Cut the pumpkin into large chunks
• discarding the stems
• seeds
• and stringy innards attached to them Pare the skin from the chunks Slice each chunk into pieces 1/2 to 3/4 square
• as evenly as you can Stir to combine the pumpkin pieces in a large glass or ceramic bowl with the sugar
• lemon juice and zest
• and 1/2 cup water Cover and let the mixture sit overnight
• or a few hours longer
• at room temperature It will give off a good bit of liquid
• DAY OF CANNING Prepare 5 or 6 half-pint canning jars by washing thoroughly Place the jars on a rack in a boiling water canner
• but DO NOT add water yet
• Spoon the pumpkin mixture into a large heavy saucepan and bring it to a boil over medium-high heat Reduce the heat to a bare simmer and cook
• covered
• until the pumpkin pieces are quite tender
• but still hold their shape and have become somewhat translucent in a glaze of thick syrup
• about 30 minutes
• As soon as you have reduced the heat for the pumpkin mixture
• fill the canner with water; water should be at least 1 inch above the tops of the jars You may need to add 1 cup of white vinegar if you have hard water in your area Boil the jars for 10 minutes to sterilize It will take about 20--30 minutes for the water to come to a boil Start timing from the time it reaches a good steady boil
• While pumpkin is cooking
• blanch the lemon slices in a small saucepan of boiling water
• just enough to soften them
• and drain Stir the lemon slices into the chips just before removing the preserves from the heat
• Once the jars have sterilized and the pumpkin is ready
• remove jars from canner to a surface covered in heavy towels or layers of newspaper NEVER place hot jars on a bare countertop
• as the difference in temperature could cause jars to shatter Spoon the chips into the hot jars
• leaving at least 1/4-inch head space
• Process the jars in a boiling water canner for 10 minutes Refrigerate jars after opening

Pumpkin Spice Bars

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Ingredients:

• 1 package spice cake mix
• 16 ounces cooked pumpkin or 16 ounces cooked canned pumpkin
• 8 ounces cream cheese softened
• 2 teaspoons vanilla extract
• 1 lb confectioners' sugar
• 1 cup flaked coconut lightly toasted
• 1/2 cup vegetable oil or 1/2 cup canola oil
• 4 large eggs
• 1 teaspoon cinnamon

Steps:

• Preheat oven to 350F degrees
• Grease a jelly roll pan large baking sheet with a small edge all the way around
• In a large bowl using a mixer at low speed blend cake mix with salad oil eggs and pumpkin
• Blend until moistened
• Then mix at medium speed for 2 minutes
• Pour into prepared pan; bake until top is firm to touch; about 25 minutes
• Meanwhile at low speed beat cream cheese vanilla and cinnamon
• Add confectioners sugar; beat until smooth
• spread evenly over completely cooled cake
• Sprinkle with toasted coconut
• To serve cut in 2 inch bars

Rahat Al-Holqum

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Ingredients:

• 2 cups sugar
• 1/2 cup cornstarch
• 1 1/2 cups water
• 1/2 teaspoon cream of tartar
• 1 tablespoon orange extract or 1 tablespoon creme de menthe
• red food coloring looks nicer with it
• 1/2 cup chopped roasted pistachios add along with your choice from above or 1/2 cup almonds add along with your choice from above
• 1 cup granulated sugar 1 c equals 250 ml or 1 cup desiccated coconut for dusting 1 c equals 250 ml

Steps:

• Combine sugar
• 1 c water
• cream of tartar
• and flavorings in a small saucepan and bring to a boil
• In a separate bowl
• combine cornstarch with remaining water
• mix completely
• and slowly stir into sugar mixture
• Boil over medium-low heat for 20-30 minutes
• until the mixture reaches Firm-ball stage
• or 248 F 120C on a candy thermometer
• Apply non-stick cooking spray to a form ice cube trays will do nicely or an 8x8 pan
• Pour the hot mixture into the pan or form and allow to set When cool
• release from form or cut into cubes as applicable and roll each piece in powdered sugar
• granulated sugar
• or coconut
• Store at room temperature in airtight container

Red Onion Marmalade

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Ingredients:

• 6 red onions
• 2 teaspoons olive oil
• 1 teaspoon butter
• 1/4 cup balsamic vinegar
• 1/4 cup brown sugar

Steps:

• have frypan on lowest heat
• add olive oil and butter
• dont stir
• all onions in at once nicely
• after 10 minutes pour over the balsmic vinegar and brown sugar
• dont stir you can shake
• after 5-10 minutes
• get tongs
• turn everything over
• can put lid on
• leave about 45 minutes-1 hour
• cool
• then transfer to bowl
• serve or keeps well in the fridge

Salsa Mexicana Fresh Tomato and Chiles

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Ingredients:

• 2 large tomatoes chopped
• 4 jalapenos seeded and chopped
• 2 small white onions chopped
• 2 garlic cloves peeled and minced
• 18 sprigs cilantro chopped
• 1 teaspoon salt
• 2 teaspoons lime juice or 2 teaspoons cider vinegar

Steps:

• Toss tomato jalapeno onion garlic and cilantro together
• Add salt and lime juice or cider vinegar
• Stir and let stand 30 minutes before serving

Shaved Croutons

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Ingredients:

• 1/2 loaf italian whole wheat bread
• 2 -3 tablespoons olive oil
• kosher salt
• freshly cround black pepper

Steps:

• Heat the oven to 350 degrees
• Lay the flat side of the loaf on a cutting board
• Cut the thinnest slices you can by using long strokes with the knife
• Slicing the shortway
• with more crust to guide the knife makes thin slices easier
• Cut off the crusts if you prefer and cut the slices into shapes if you wish
• I like them rustic
• Toast on a baking sheet until golden brown
• Turn them over and toast
• watching them closely so as not to burn
• Remove from the oven and brush very lightly with olive oil and sprinkle with salt and pepper to taste

Tiger Candy

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Ingredients:

• 1/2 cup peanut butter
• 1/4 cup instant milk
• 1 tablespoon honey
• shredded coconut or chopped nuts

Steps:

• Mix the peanut butter dry milk and honey together
• Roll it into small balls It is it too dry to roll add a little more honey up to 2 tablespoons
• Roll the balls in the shredded coconut or chopped nuts

Traditional Scottish Brandy Wafers

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Ingredients:

• 2 ounces light corn syrup
• 2 ounces butter
• 2 ounces flour
• 2 ounces caster sugar superfine sugar
• 1/2 teaspoon brandy
• 1/2 teaspoon ground ginger

Steps:

• Preheat the oven to 450F and grease a baking sheet
• Melt the butter syrup and sugar over a gentle heat and then stir in the flour ginger and brandy
• Keep stirring for about five minutes
• Drop small teaspoonsfuls onto the baking sheet keeping them well apart
• Bake for five minutes or until they are a pale golden brown
• Using the greased handle of a large wooden spoon roll the wafers round the handle while they are still hot- take care not to burn yourself
• Allow to cool before use

Vegan Mini Carrot Cake Muffins

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Ingredients:

• 3/4 teaspoon baking powder
• 1/4 cup unsweetened applesauce
• 3/8 cup sugar
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/8 cup grapeseed oil
• 1 tablespoon honey
• 1 cup carrot graded
• 1/2 cup water or crushed pineapple including juice

Steps:

• In a small bowl mix baking powder and applesauce into a foamy mixture set aside
• In large bowl mix flour sugar baking soda cinnamon nutmeg and salt; mix
• Add oil honey carrots water or pineapple some of the juice might help and applesauce mixture
• Mix well
• Add nuts raisins or dried cranberries if preferred
• Scoop mixture into cupcake liners
• Bake at 325F for 30 minutes or until toothpick comes out clean
• Once cooled frost with icing powered sugar vegan Earth Balance butter organic vanilla and water

Vegetarian Pemmican Bars

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Ingredients:

• 1/2 cup raisins
• 1/2 cup dried dates pitted
• 1/2 cup dried fig stems removed
• 1/2 cup whole almond
• 1/2 cup cashews
• 1/2 cup walnut pieces
• 1/2 cup pecan pieces
• 1/2 cup toasted wheat germ
• 1/2 cup wheat bran
• 1 tablespoon flax seed ground
• 1/2 cup whole wheat flour
• 1/2 cup nonfat dry milk powder
• 1/2 cup honey

Steps:

• Chop all the fruit
• nuts and ground flax seed
• and mix together Mix the dry ingredients together and add to the fruit and nut mixture
• a little at a time
• alternately with honey Add just enough waterabout 1/2 cup to moisten Press into a buttered 8 loaf pan
• Bake in a 375F oven for 30 minutes Cool in pan on wire rack When its cooled
• remove from pan
• slice into bars
• Bars can be transferred to a freezer container or bag and frozen for up to 3 months To remove bars easily from the pan
• line pan with foil and grease foil with butter Enjoy
• Makes 16

Zucchini, Pineapple, Ginger Jam Kicked up With Habanero's

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Ingredients:

• 2 lbs seeded and cubed zucchini
• 1 20 ounce can crushed pineapple
• 6 -8 habaneros
• 1 -3 ounce crystallized ginger use more if you like more kick less if you dontI myself like a lot
• 5 cups sugar
• 3 ounces of ball fruit jell liquid pectin or 3 ounces Certo liquid pectin
• 1 6 ounce box pineapple Jell-O
• food coloring Red and yellow

Steps:

• Place zucchini pineapples habaneros and crystallized ginger in a food processor and puree
• Add to a heavy bottom pot with sugar and boil for 20 minutes Thats a rolling boil
• Stirring all the while
• Add Certo and bring to a full rolling boil for 1 more minute add jello and stir to blend
• Add some red food coloring and more yellow to produce a color to your liking
• Ladle hot jam into hot jars leaving 1/4 inch head space Filling 4-1 pint jars or 8 1/2 pint jarsI like to do the 8 jars because there would be more to give as gifts Wipe rim Center lid on jar Apply band until fit is fingertip tight
• Process in a boiling water canner for 10 minutes adjusting for altitude Remove jars and cool Check lids for seal after 24 hours Lid should not flex up and down when center is pressed Label Decorate And Gift