Amazing Vegetarian or Vegan Lasagna

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Ingredients:

• 12 lasagna noodles estimate
• 1 onion
• 1 garlic clove chopped
• 2 tablespoons olive oil
• 1 19 ounce can of worthington veggie burgers you can also use another vegemeat like crumblers or gluten
• 1 26 ounce can spaghetti sauce I like Hunt's Garlic and Herb Spaghetti Sauce
• 1/4 cup chopped parsley
• 1 lb firm tofu
• 1 300 g package frozen chopped spinach or you can substitute fresh asia eggplant our personal favorite or another type of eggplant
• 3/4 cup shredded mozzarella cheese or 3/4 cup soy cheese
• 1 tablespoon nutritional yeast flakes
• parmesan cheese

Steps:

• Cook lasagna noodles according to the package directions
• Saute onion and garlic in oil until tender Add vegeburger or gluten
• Stir in speggetti sauce and parsley; simmer for 5 minutes
• Combine tofu and spinach and yeast flakes if using eggplant instead dont combine with tofu Instead slice eggplant into thin pieces and set aside
• Put a thin layer of sauce and vegemeat on the bottom of a Large baking dish our baking dish was bought in Asia and doesnt have the measurements listed but its big
• Place on layer of 3-4 noodles slightly overlapped on top of the sauce Add another layer of sauce can add a sprinkle of parmesan cheese and now is when you would add some sliced eggplant if you are using it
• Repeat the last step until you get to the middle layer usually there are 3-5 layers total depending on the depth of your pan
• In the middle layer the tofu amp; spinach or layer the tofu and then add another layer of eggplant on top Then continue with the previous layering of sauce amp; vegemeat and noodles
• The top layer should be covered in sauce with the Mozzarella or Soy Cheese sprinkled on top
• Bake for 1 hour at 350 degrees F or 180 degrees Celsius

Andreas Viestad's Ultimate Hot Orange Chocolate

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Ingredients:

• 5 ounces dark chocolate
• 1 1/2 cups milk
• 1/2 cup whipping cream
• 1 tablespoon orange marmalade
• 1 orange zest of to garnish

Steps:

• Break the chocolate into very small pieces
• Add milk and chocolate to a small pot and heat while stirring constantly with a rubber spatula
• When the milk mixture is almost boiling remove from heat and pour into 2 mugs
• Whip cream to a medium stiff peak
• GENTLY fold in marmalade
• Top with orange whipped cream and orange peel if desired
• Bon appetit

Apple-Ginger Oat-Bran Muffins

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Ingredients:

• 1/2 cup 2% low-fat milk
• 1 1/2 teaspoons cider vinegar
• 1 cup flour
• 3/4 cup oat bran
• 1/2 cup packed light brown sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 eggs beaten
• 1/4 cup apple juice
• 2 tablespoons extra- light olive oil
• 3/4 cup finely chopped unpeeled apple
• 2 teaspoons grated fresh ginger
• 2 tablespoons all-purpose flour
• 1/4 teaspoon ground cinnamon
• 1 tablespoon extra- light olive oil
• 2 tablespoons finely chopped unpeeled apples

Steps:

• Heat oven to 425 degrees F
• Line the cups of a standard muffin pan with paper liners or coat cups with nonstick cooking spray
• In a measuring cup combine milk and vinegar; set aside
• In a large bowl combine next 7 dry ingredients Make a well in the center; set aside
• In a medium bowl combine milk with next 5 ingredients
• Pour mixture into well and stir until batter is still slightly lumpy
• Pour into muffin pan
• To make topping In a bowl combine flour and cinnamon Stir in oil until mixture resembles coarse crumbs Stir in apple Sprinkle over batter
• Bake 15 to 18 minutes or until tops are golden and a toothpick inserted in center comes out clean
• Cool for 5 minutes in pan on a rack; remove from pan to cool completely

Aunt Lynn's Green Bean Casserole

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Ingredients:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1/4 cup onion diced
• 1 cup sour cream
• 3 14 1/2 ounce cans French style green beans drained
• 2 cups shredded cheddar cheese
• 1 can French-fried onions aka fried onion crisps
• 1 tablespoon butter melted
• 1 4 ounce can chopped water chestnuts
• 1/4 cup chopped pecans
• 1 4 ounce can chopped mushrooms

Steps:

• Preheat oven to 350 degrees 175 degrees C
• Melt 2 T butter in large skillet over medium heat
• Stir in flour until smooth and cook for one minute
• Stir in salt sugar onion water chestnuts pecans mushrooms and sour cream
• Add green beans and stir until coated
• Transfer mixture to a 2 1/2 quart casserole dish
• Spread cheese over top
• In a small bowl toss taste toppers and butter and sprinkle over the cheese
• Bake for 30 minutes or until top is golden brown and cheese is bubbly

Baker's Angel Flake Coconut Macaroons

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Ingredients:

• 1 14 ounce package sweetened coconut 5 1/3 cups
• 2/3 cup sugar
• 6 tablespoons flour
• 1/4 teaspoon salt
• 4 egg whites
• 1 teaspoon almond extract

Steps:

• Mix coconut sugar flour and salt in a large bowl Stir in egg whites not whipped and almond extract until well blended Drop by tablespoonful onto greased and floured cookie sheets
• Bake 325F for 20 minutes or until edges of cookies are golden brown Immediately remove from cookie sheets to wire racks Cool completely

Beet Hash Cakes With Dill Vinaigrette

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Ingredients:

• 1/4 cup apple cider vinegar
• 4 garlic cloves chopped
• 2 -3 tablespoons chopped fresh dill
• 1 teaspoon stone ground mustard or 1 teaspoon Dijon mustard
• 1 pinch salt
• 1 pinch pepper
• 1/4 cup sunflower oil olive oil won't work well here or 1/4 cup canola oil olive oil won't work well here
• 1 cup peeled and grated potato
• 3/4 cup peeled and grated beet
• 1/4 cup peeled and grated carrot
• 1 medium onion in 1/4-inch slices
• 1 tablespoon rice flour or all-purpose flour
• 1 egg
• 2 tablespoons sunflower oil or 2 tablespoons canola oil
• sour cream or vegan sour cream to garnish

Steps:

• Make dressing in a bowl
• whisk together vinegar
• garlic
• dill
• mustard
• and salt and pepper until well combined Whisking constantly
• add 1/4 cup oil in a thin
• slow stream If the dressing still looks separated after all the oil has been added
• a little more mustard whisked in should do the trick Set dressing aside
• Make cakes in a bowl stir together potato
• beet
• carrot
• and onion Add flour and egg and mix well
• Heat 2 tablespoons oil in a skillet over medium-high heat When a drop of water sizzles in the oil
• youre ready take about 1/4 cup of the beet mixture and flatten it out in the oil Put as many cakes in as you can without crowding the pan Once youve got them all in
• cover and let cook 3-4 minutes Uncover
• flip
• re-cover
• and cook the other sides 2-3 minutes Fry remaining mixture in batches
• Serve with a liberal amount of vinaigrette and a dollop of sour cream
• if desired

Broiled Winter Squash, Carrots and Onions

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Ingredients:

• 1 medium butternut squash
• 3 large carrots
• 2 large white onions
• 3 tablespoons olive oil
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon salt
• 1 teaspoon curry powder

Steps:

• Preheat your broiler and set the oven rack to the highest level so that your veggies are 2-3 inches from the heating element
• Peel
• deseed
• and cut butternut squash I prefer to cut it into about 1/3 matchstick
• but dicing works well also
• Peel onions
• cut in half and then into 1/4-1/3 strips
• Scrub carrots and cut into large matchsticks or 1/4 coins
• Put the veggies into a large bowl
• drizzle with olive oil and toss to coat Sprinkle with all spices and toss again to even distribute spices
• Spread veggies in a single layer on a large jelly roll pan You may have to do more than one batch
• Broil veggies for 4-5 minutes
• or until the first side gets medium brown Stir or flip veggies and put in for another 3-4 mins or until the outsides are crispy and the insides are tender Repeat with any remaining veggies Serve as soon as possible
• though I was able to put the first batch in a warmed casserole and keep until the second batch was done without comprimising the texture

Brown Sugar Banana Bread

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Ingredients:

• 3 1/2 cups all-purpose unbleached white flour
• 1/2 teaspoon baking powder
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 6 organic egg whites or 3/4 cup Egg Beaters
• 1/3 cup canola oil or vegetable oil
• 1 1/3 cups brown sugar
• 1 tablespoon vanilla
• 3 cups mashed black bananas 6-8 bananas

Steps:

• Preheat oven to 350 degrees F
• Sift flour baking powder baking soda and salt into a large bowl and whisk with a metal whisk until well blended
• In a large bowl blend the egg whites oil brown sugar vanilla and mashed bananas with an electric mixer until creamy
• Add dry ingredients to wet and with a few swift strokes blend by hand until smooth
• Pour into non-stick loaf pans sprayed with cooking oil and bake for 50-60 minutes or until a toothpick or cake tester inserted into the center of the loaf comes out clean
• Cool on rack

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

Christmas Dried-Fruit Jam

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Ingredients:

• 3 lbs tart apples cored wedges
• 6 cups water
• 1 1/2 cups dried figs chopped
• 1 1/2 cups dried apricots chopped
• 1 1/2 cups dried pears chopped
• 1 cup dried dates pitted chopped
• 1 cup dried prune pitted chopped
• 1/4 cup candied lemon peel
• 1/4 cup candied orange peel
• 1/4 cup candied cherry
• 1 orange juice and zest of finely grated
• 1 lemon juice and zest of finely grated
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon anise seed crushed
• 4 cups sugar
• 1/2 cup walnut pieces
• 1/2 cup slivered almonds

Steps:

• Place apples in large pot with water
• simmer until soft
• In a large bowl
• add all the chopped amp; pitted fruit
• Press soft apples with a potato masher
• then spoon into a square of cheesecloth clipped to a footed colander
• suspended over the bowl of fruit
• Let apples drip over fruit WITHOUT squeezing or forcing--overnight
• Next morning add remaining ingredients EXCEPT for nuts to a large sauce-pot
• adding soaked fruit
• Stir
• then simmer gently until sugar dissolves; bring to a boil; boiling for five minutes
• Skim survace
• add nuts
• boil another five minutes until 200F sea level
• Remove pan from heat; spoon jam into hot jars
• add two-part lids; process in boiling water bath for 15 minutes sea level
• Label and store in cool
• dark cupboard
• GIFT GIVING Use pretty jars and add a decorative label -- include in a basket with other home-made kitchen gifts How nice of you
• USES As described above OR as a replacement for traditional with suet mincemeat

Corn Grits Cornbread

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Ingredients:

• 1/2 cup cornmeal regular
• 1/2 cup cornmeal coarsely ground corn grits or polenta
• 1 cup flour
• 2 teaspoons baking powder
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 cup buttermilk or put 1 Tablespoon vinegar in your measuring cup and fill to 1 cup with milk
• 1/2 teaspoon baking soda
• 2 eggs
• 1/2 cup butter melted

Steps:

• Make buttermilk if youre going to do that
• so it can sit a bit and do whatever it does that makes it buttermilky
• Preheat oven to 425F
• Combine the dry ingredients except the soda
• Stir the baking soda into the buttermilk and add that to the dry ingredients
• Add eggs and melted butter Stir together and pour into a 9x9 pan
• Bake for 20 minutes

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

Easy Sticky Toffee, Apple and Cognac Pudding

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Ingredients:

• 200 g stoned dates
• 100 g shelled walnuts or 100 g shelled pecans
• 2 dessert apples peeled cored chopped
• 3 tablespoons golden syrup
• 4 tablespoons cognac
• 100 g butter cut into cubes
• 2 eggs beaten
• 140 g soft brown sugar
• 170 g self-raising flour
• 1 teaspoon bicarbonate of soda
• 180 g soft brown sugar
• 100 g butter
• 6 tablespoons double cream
• 50 g walnuts roughly chopped or 50 g pecans

Steps:

• Heat oven to 160C or 320F
• Whizz up the dates in a food processor until chopped up a little and then add the walnuts or pecans apple golden syrup amp; cognac Pulse a few times until coarsely chopped amp; mixed together but still chunky
• Add the butter eggs amp; sugar amp; pulse a few times to combine
• Finally add the flour amp; bicarbonate of soda amp; keep pulsing until everything comes together amp; is mixed well
• Butter a 15 litre pudding basin amp; tip in all the mixture
• Smooth and level the top amp; bake in the pre-heated oven for 1 hr 20 mins or 1 hr 30 mins or until a skewer inserted comes out almost clean
• While the pudding is baking make the toffee sauce; tip the sugar into a saucepan and add the butter amp; the cream Bring to a rapid boil amp; then simmer until the sugar is dissolved amp; the mixture has thickened amp; is caramel in colour
• To serve turn out the pudding and place the walnuts or pecans over the top of the pudding amp; pour over the toffee sauce; place pudding under a grill and cook until the sauce is bubbling
• Serve with Ice Cream Creme fraiche or Chantilly Cream
• FREEZER
• Make the pudding ahead of time and freeze in the pudding container for up to 1 month To reheat defrost amp; cook in the microwave for 8-10 minutes on mediumMake the toffee sauce and serve as before

Festive Butter

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Ingredients:

• 4 1/2 ounces butter softened
• 8 tablespoons fresh parsley finely chopped
• 1 roasted pepper peeled and cut into short strips

Steps:

• Mix together the butter parsley and red pepper strips
• Wrap the red pepper butter up in foil forming a cylinder shape Chill in the refrigerator for 24 hours
• Cut the butter in half cm thick slices and serve

Fettucine With Rosy Mushroom Sauce

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Ingredients:

• 500 g fresh mushrooms diced 1lb
• 2 tablespoons olive oil
• 1 tablespoon butter
• 4 garlic cloves finely chopped
• salt and pepper freshly ground to taste
• 1/2 cup tomato puree 4 fl oz
• 1/2 cup cream
• hot pepper sauce a dash
• 500 g fettuccine pasta
• 2 teaspoons cornflour
• 2 tablespoons cold water

Steps:

• Heat olive oil amp; butter in a heavy-based saucepan on gentle heat until butter is soft
• Add garlic amp; mushrooms cook coating the mushrooms in the hot oil for 5 minutes
• Add salt amp; pepper tomato puree cream amp; hot sauce and simmer for 10 minutes
• Meanwhile cook the pasta according to packet directions then drain when cooked
• Mix the cornflour amp; water together then add to the simmering sauce stirring until it thickens slightly and serve

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

Gingered Acorn Squash

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Ingredients:

• 2 medium acorn squash halved and seeded
• 4 tablespoons fresh orange juice
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg

Steps:

• Preheat the oven to 375 degrees F 190 degrees C
• Arrange squash halves cut side up in a shallow baking dish Place one tablespoon of orange juice into each cavity
• Sprinkle each one with ginger and nutmeg Cover the dish with aluminum foil
• Bake for 60 to 90 minutes in the preheated oven or until the squash is tender Baking time will depend on the size of the squash
• Remove from the oven discard aluminum foil and let the squash rest for 5 minutes before serving to let the juices settle

Incredible Low Fat Homemade Noodles for Soup

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Ingredients:

• 2 cups flour
• 3/4 teaspoon salt
• 2 tablespoons Shedd Spread Country Crock melted
• 4 egg whites or 1/2 cup fleischmann Egg Beaters egg substitute
• 4 1/2 tablespoons cold water

Steps:

• In a medium size bowl
• combine flour
• salt
• and spread; mix thoroughly
• In a small bowl
• blend the egg whites with the cold water
• Make a well in the center of the flour mixture
• and put the egg mixture in the well; mix until the ingredients are blended
• Press into a ball
• Roll out until 1/8 thick on a floured board
• Cut into strips 1 1/2 wide and 4 long
• Bring whatever soup base you are making to a full boil and add the noodles all at once
• Return to a boil and cook 15 minutes
• stirring occasionally

Make-Ahead Garlic-Potato SoupCook's Illustrated

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Ingredients:

• 3 tablespoons unsalted butter
• 1 medium leek white and light green parts halved lengthwise washed and chopped small about 1 cup
• 3 medium garlic cloves minced-pressed through a garlic press about 1 tablespoon
• 2 heads garlic rinsed-papery skins removed and top third of heads cut off and discarded
• 6 cups low sodium chicken broth or 6 cups vegetable broth
• 2 bay leaves
• 1 1/2 lbs russet potatoes peeled and cut into 1/2-inch cubes about 4 1/2 cups
• 1 lb Red Bliss potatoes unpeeled-cut into 1/2-inch cubes about 3 cups
• 1 cup low sodium chicken broth or 1 cup vegetable broth
• 1/2 cup heavy cream
• 1 1/2 teaspoons fresh thyme leaves minced
• ground black pepper
• 1/4 cup fresh chives minced
• 3 tablespoons olive oil
• 6 medium garlic cloves sliced thin lengthwise
• table salt

Steps:

• TO MAKE SOUP BASE Melt butter in Dutch oven over medium heat When foaming subsides add leeks and cook until soft do not brown 5 to 8 minutes Stir in minced garlic and cook until fragrant about 1 minute Add garlic heads 6 cups broth bay leaves and 3/4 teaspoon salt; partially cover pot and bring to simmer over medium-high heat Reduce heat and simmer until garlic is very tender when pierced with tip of knife 30 to 40 minutes Add potatoes partially cover pot and bring mixture to simmer over medium-high heat Take pot off heat and let rest 10 minutes Separate soup into 2 storage containers and freeze up to 1 month
• TO REHEAT AND SERVE Run hot water over surface of storage containers to help release frozen blocks of soup Add soup and 1 cup broth to large Dutch oven set over medium-high heat Cover and cook stirring occasionally until soup is hot and potatoes are tender about 20 minutes Discard bay leaves Remove garlic heads; using tongs or paper towels squeeze garlic heads at root end until cloves slip out of their skins Using fork mash garlic to smooth paste in bowl
• 3 Stir cream thyme and half of mashed garlic into soup; heat soup until hot about 2 minutes Taste soup; add remaining garlic paste if desired Using immersion blender process soup until creamy with some potato chunks remaining Alternatively transfer 1 1/2 cups potatoes and 1 cup broth to blender or food processor and process until smooth Process more potatoes for thicker consistency Return puree to pot and stir to combine Season with salt and pepper and serve sprinkling each portion with chives and garlic chips
• For Garlic Chips Heat oil and garlic in 10-inch skillet over medium-high heat Cook turning frequently until light golden brown about 3 minutes Using slotted spoon transfer garlic to plate lined with paper towels; discard oil Sprinkle lightly with salt

Mom's E-Z Tortellini Soup

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Ingredients:

• 1 bag mixed vegetables
• 1 can vegetable broth
• 1 can of torusso whole tomato Spices included
• 1 bag tortellini
• parmesan cheese
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt

Steps:

• Add Mixed Veggies to less than a half cup of Boiling Water
• Then add Veg broth
• Cut Tomatoes and add to pot with the Tomato liquid Do not drain Tomatoes
• Simmer until veggies are almost cooked and then add Tortellini
• After Tortellinis are at desired softness
• let stand before serving
• then sprinkle some parmesan cheese on top

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

Multi-grain Apple Muffins

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Ingredients:

• 2 cups white flour
• 1/2 cup soy flour
• 1/2 cup ground flax seeds
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup brown sugar packed
• 1 1/4 cups buttermilk
• 1 1/4 cups vegetable oil
• 2 eggs
• 1 apple peeled and grated

Steps:

• Preheat oven to 350F
• Prepare muffin pan by spraying with cooking spray or lining them with paper cup liners
• Combine flours flax seed baking powder baking soda and salt in large mixing bowl
• Add brown sugar and mix until blended
• In separate small mixing bowl whisk buttermilk vegetable oil eggs and grated apple together Pour apple mixture into dry mixture and stir only until ingredients are blended Fill muffin cups about two-thirds full
• Bake for 18 to 20 minutes
• Cool about 1 minute before removing from pan
• Cool completely on wire racks

Orange and Balsamic Beetroot Beet

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Ingredients:

• 2 tablespoons balsamic vinegar
• 1/3 cup orange juice
• 2 tablespoons brown sugar
• 1 tablespoon olive oil
• 6 medium beetroots

Steps:

• Preheat oven to 220C
• Combine vinegar
• orange juice
• sugar
• oil
• and salt and pepper in a jug Whisk to combine
• then pour into a baking dish
• Trim beetroot stalks
• leaving 3cm attached Gently scrub beetroot dont peel Pat-dry with paper towels
• Add beetroot to baking dish
• tossing to coat with orange juice mixture Cover with foil and roast for 1 hour or until just tender
• Cut beetroot in half and serve drizzled with pan juices

Orange Glazed Sweet Potatoes With Pecans

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Ingredients:

• 6 large sweet potatoes
• 6 tablespoons brown sugar packed
• 2 eggs beaten
• 1/4 cup orange juice
• 2 tablespoons unsalted butter melted
• 1 teaspoon real vanilla extract
• 1/2 teaspoon salt
• 3 tablespoons unsalted butter softened
• 1/2 cup brown sugar packed
• 3/4 cup chopped pecans
• 9 pecan halves

Steps:

• Preheat oven to 375 Bake potatoes until very tender -- about 1 hour and 20 minutes Let cool and reduce oven heat to 350
• Scoop potatoes out of peels and mash until desired texture Stir in remaining ingredients and place in casserole dish 9 X 9
• Combine topping ingredients and sprinkle over potatoes Bake until done at 350 -- about 1/2 hours
• Optional stud with 9 pecan halves at even intervals before returning to oven just to make it look pretty

Pancakes

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Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons sugar
• 2 1/2 teaspoons baking powder
• 1 egg
• 3 tablespoons melted butter
• 1 1/4 cups milk

Steps:

• Beat egg
• Stir in butter and milk
• Combine flour
• salt
• sugar
• and baking powder
• Stir into egg mixture
• Lightly grease a griddle
• Heat griddle and drop about 1/4 cup batter onto griddle
• Spread lightly with a spoon
• When bubbles begin to appear around outside edge and break
• turn with a spatula and cook on other side
• I also lift edge a little with the spatula and peek under it to see how its doing You will need to adjust your heat so they do not cook too fast and burn
• For me
• the temperature usually ends up somewhere between medium and medium-high

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

Roasted Garlic Mashed Potatoes

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Ingredients:

• 3 whole garlic heads
• 1/2 cup pure olive oil
• sea salt
• fresh ground pepper
• 2 lbs yukon gold potatoes
• 1 -1 1/2 cup unsalted butter at room temperature
• 1 tablespoon garlic paste
• 1 1/2 cups heavy cream to taste
• sea salt preferably gray sea salt
• fresh ground black pepper

Steps:

• The night before cube the potatoes and put them in a large saucepan with salted cold water and place in the refrigerator overnight
• Roast the garlic Preheat the oven to 350 degrees F peel the outermost layers of skin off the heads of garlic; cut off the top 1/3 of the heads to open the cloves and heat olive oil in a large oven-safe saute pan over medium heat; Add garlic and saute for about 10 minutes; Season with salt and pepper and transfer pan to the oven to roast for 15 minutes; Remove from heat and let cool
• For the garlic paste Pop garlic cloves from their skins and place cloves in a blender along with any olive oil left in the pan; Puree until smooth; you should have a paste-like consistency
• For the potatoes The next day add some more salt and then bring to a boil over high heat
• Cook until tender about 10 minutes
• Drain well place potato cubes in a food mill and grind to remove skins
• Alternatively smash the potatoes with a large fork or potato masher
• Heat 1 tablespoon of the butter in a large saucepan over medium heat until the butter stops foaming and turns a light brown
• Add the garlic paste and cook quickly
• Add the cream season to taste with salt and pepper and bring to a boil
• Reduce the heat to low and fold in potatoes with a wooded spoon or large whisk
• Add the remaining butter by tablespoons until taste suits you stirring after each addition
• Season with salt and pepper to taste and serve

Roasted Tomato Black amp; Tan Soup

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Ingredients:

• 10 tomatoes roasted and charred
• 2 white onions roasted and charred
• 2 carrots roasted and charred
• 2 bay leaves
• 1 quart heavy cream
• 1/4 gallon water
• 2 teaspoons salt to taste
• 2 teaspoons pepper to taste
• 1/4 lb flour
• 1/4 lb butter
• 1/4 cup brown sugar
• 12 ounces dark beer see directions for brand recommendations
• 12 ounces beer light but NOT lite see directions for brand recommendations

Steps:

• Preheat oven to 400 degrees F
• Season the vegetables
• Slice the bottom root off the onions Slice the stem end off the tomatoes and score the top cut an X so the tomato can expand
• Place on a roasting pan and roast until dark 35-40 minutes
• For a darker
• more flavorful soup
• let the vegetables begin to char
• Make a white roux melt the butter in a sautee pan on medium heat
• then add the flour
• mix and stir
• until the flour cooks but retains a light color about 5-7 minutes
• NOTE You may not need to use all the roux You can freeze it for use some other time
• In a large stock pot should be able to hold more than 15 gallons mix the heavy cream
• water
• brown sugar
• and beer Bring to simmer -- DO NOT allow the liquid to boil
• Add vegetables
• Puree the mix
• preferably with an immersion blender in the stock pot If you need to use a stand blender
• put in small batches no more than 1/3-1/2 the volume of the blender container
• so you dont send hot liquid all around and burn yourself
• Choose the consistency youd like for a puree
• leave as is; for a bisque
• strain through cheesecloth or use a chinois metal strainer
• With the soup back in the stockpot under heat
• add the roux gradually and stir
• watching for the soup to thicken
• Season with salt and pepper to taste
• Serve and enjoy
• Recommendations for beer DARK -- Guinness is preferred
• for authenticity and flavor
• but any really dark beer will do LIGHT -- Harp will give you authenticity
• but is expensive and sometimes hard to get; Yuengling Lager or Sam Adams Lager are good domestic alternatives

Scalloped Butternut Squash

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Ingredients:

• 1 teaspoon salt
• 1/2 teaspoon black pepper rounded 1/2 tsp
• 5 1/2-6 lbs butternut squash
• 5 ounces oka cheese 1 1/3 cups or 5 ounces mild cheddar cheese rind discarded and cheese coarsely grated 1 1/3 cups
• 1 1/2 cups heavy cream
• 3 sprigs fresh thyme

Steps:

• Put oven rack in lower 1/3 of oven and preheat oven to 35o degrees F
• Generously butter a 9 by 13 inch glass baking dish 3 quart capacity
• Cut off necks of squash reserving for another use you will have about 3 lbs necks Peel squash and very thinly slice with a slicer
• Layer 1/3 of the squash slices overlapping in baking dish and sprinkle with salt and pepper Sprinkle with half the cheese Repeat layering until all squash salt and pepper and cheese are in the dish There will be no cheese on top but do add salt and pepper to the final squash layer
• Bring cream and thyme sprigs to a simmer in a small saucepan over moderate heat Discard thyme and pour cream evenly over squash
• Put a sheet of parchment paper over squash and poke a few holes in it with a knife Bake squash until tender about 45 minutes
• Discard parchment and let squash stand about 10 minutes before serving

Scalloped Potatoes and Butternut Squash With Leeks

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Ingredients:

• 3 cups leeks washed very well and then thinly sliced about 6 large white and pale green parts only
• 1/2 cup unsalted butter
• 3 1/2 cups whole milk
• 6 tablespoons all-purpose flour
• 1 1/2 lbs potatoes about 4 large
• 1 lb butternut squash peeled seeded quartered and cut into 1/8 inch slices
• 1 1/2 cups gruyere cheese coarsley grated about 4 ounces

Steps:

• Preheat oven to 400 degrees
• Generously butter a 3 quart baking dish at least 2 inches deep
• In a skillet
• cook leeks in 3 tablespoons butter over medium low heat
• stirring
• until very soft
• In a saucepan
• bring the milk just to boil dont scaldjust keep warm
• In another heavy saucepan
• melt the remaining 5 tablespoons of butter over medium low heat and whisk in flour - cooking and constantly whisking for about 3 minutes
• Add heated milk in a stream
• whisking
• and bring to a boil
• Simmer this sauce
• whisking
• for 1 minute - or until thickened - and season with salt and pepper
• Peel potatoes and slice 1/8 inch thick
• Spread about 1/3 sauce in baking dish and cover with 1/3 potato and squash slices
• overlapping them slightly
• Cover slices with 1/3 leeks and sprinkle with 1/3 Gruyere
• Make 2 more layers with sauce
• potatoes and squash
• leeks and Gruyere in the same manner
• Bake
• covered with foil
• in middle of the oven for about 20 minutes
• Remove foil and bake 30 minutes more
• or until top is golden and vegetables are tender Yum
• If you prepare this in advance you may need to bake it a little bit longer

Seaweed and Split Pea Soup

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Ingredients:

• 3/4 cup dried split peas
• 5 cups water
• 1 ounce wakame seaweed
• 2 onions
• 1/2 lb carrot
• 2 tablespoons tahini
• salt to taste
• soy sauce to taste

Steps:

• Soak the split peas overnight
• Drain and cover with water and bring to the boil
• Lower the heat then cover and simmer for 20 minutes
• Meanwhile cover the wakame with cold water and leave to soak
• Chop the carrot and onion finely
• Drain and chop the wakame discarding the tough centre
• Add the seaweed carrots and onion to the pot
• Continue to simmer for about 25 minutes
• Remove from heat add the tahini and the soy sauce and salt to taste
• Serve immediately

Snow Cosmo

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Ingredients:

• 3 ounces smirnoff twist citrus-infused vodka
• 2 ounces Cointreau liqueur or 2 ounces patron citronge
• 3 ounces white cranberry juice
• 1 slice lime to taste
• cranberries garnish

Steps:

• Add all ingredients to a cocktail shaker with ice and shake
• Strain into a long stemmed glass and garnish with skewered cranberries

Spicy Thai Tofu Curry

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Ingredients:

• 1 cup unsweetened coconut cream
• 1 cup coconut water
• 1 1/2 tablespoons curry powder
• 1/2 teaspoon kashmiri chili powder or 1/2 teaspoon cayenne
• 1 serrano peppers or 1 finger chili minced
• 1 tablespoon litehouse freeze dried lemongrass
• 1 teaspoon fresh grated ginger
• 4 garlic cloves grated
• 3 tablespoons tamari
• 2 baby leeks or 1 large leek thinly sliced
• 1 oriental yam peeled and diced AKA Japanese Sweet potato red skin or white flesh
• 1 purple sweet potato peeled and diced
• 1 delicata squash peeled seeded and diced
• 1 1/2 lbs firm tofu cut into 1/2-inch cubes
• 1 cup unsweetened cashew milk
• 1 8 ounce can shredded bamboo shoots
• 7 ounces snow peas halved
• 1 green bell pepper sliced
• 10 ounces baby spinach leaves

Steps:

• In a large pot whisk together the coconut cream coconut water curry powder chili powder minced chili lemongrass ginger garlic and tamari
• Bring to a simmer and cook stirring occasionally for 10 minutes
• Add leeks yam potato squash and tofu Cook for 5 minutes
• Stir in cashew milk and bamboo shoots
• Bring to a low boil and cook for 1 hour stirring occasionally
• Add snow peas and green pepper cook 5 minutes
• Remove from heat and stir in baby spinach
• Serve over rice

Sweet and Spicy Yams

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Ingredients:

• 4 medium yams peeled and sliced
• 1/2 teaspoon orange peel finely shredded
• 1/2 cup orange juice
• 1 tablespoon brown sugar
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/8 teaspoon allspice

Steps:

• In a large skillet
• bring 1 of water to a boil
• Add yams
• Cover and simmer for 15 minutes or until they are tender
• Drain
• In a small bowl
• mix orange peel
• orange juice
• brown sugar
• salt
• cinnamon and allspice
• Pour over yams in skillet
• Cook and stir until bubbly
• Simmer
• uncovered
• for 5 minutes
• spooning sauce over potatoes occasionally to make a glaze

Tomato and Lentil Soup

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Ingredients:

• 1 tablespoon olive oil
• 1 leek thinly sliced
• 1 large carrot quasrtered and thinly sliced
• 1 large onion finely chopped
• 2 cloves garlic finely chopped
• 250 g red lentils
• 1 1/4 liters water
• 350 ml tomato juice
• 1 400 g can chopped tomatoes
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1 bay leaf
• salt and pepper
• chopped fresh parsley to garnish

Steps:

• Heat the oil in a large saucepan over medium heat
• Add the leek carrot onion and garlic cover and cook for 4-5 minutes or stirring frequently until the leek and onion are a little softened
• Rinse and drain the lentils picking them over for any foreign matter
• Add the lentils to the pan and stir in the waster juice and tomatoes Add the cumin coriander bayleaf and a large pinch of salt
• Bring to the boil and reduce the heat to a simmer and cook for about 45 minutes or until the vegetables are tender
• you can now puree the soup if you prefer it smoother or leave it as it is
• Season well with salt and pepper before serving
• Garnish each serving with a sprinkling of fresh parsley

Tuscan Kale Chips

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Ingredients:

• 12 large tuscan kale leaves rinsed dried cut lengthwise in half center ribs and stems removed
• 1 tablespoon olive oil
• salt and pepper

Steps:

• Preheat oven to 250F Toss kale with oil in large bowl Sprinkle with salt and pepper Arrange leaves in single layer on 2 large baking sheets
• Bake until crisp about 30 minutes for flat leaves and up to 33 minutes for wrinkled leaves Transfer leaves to rack to cool

Vegan Apple-Bottomed Gingerbread Muffins

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Ingredients:

• 1 1/4 cups all-purpose flour
• 1/3 cup brown sugar
• 1 teaspoon baking soda
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1 Ener-G Egg Substitute
• 3 tablespoons margarine melted
• 1/3 cup molasses
• 1/2 cup hot water
• 2 large apples
• 1 tablespoon margarine melted
• 2 tablespoons brown sugar

Steps:

• Preheat oven to 350F
• TO MAKE APPLE BOTTOMS Peel
• core
• and slice apples into 1-inch chunks
• Mix apple chunks
• tablespoon melted margarine
• and 2 tablespoons brown sugar in a bowl until apples are lightly coated
• Place a spoonful of apple mixture in the bottoms of a lightly greased muffin pan and set aside
• TO MAKE GINGERBREAD BATTER Combine flour
• brown sugar
• baking soda
• and spices
• Mix egg replacer
• melted margarine
• molasses
• and hot water in a separate bowl
• then add this mixture to the dry mixture
• Stir just until thoroughly combined and spoon batter over apples
• Bake for 25 minutes I recommend eating these with a fork as the apples dont always stay together
• but I promise theyre delicious

Vegan Runzas

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Ingredients:

• 1 1/4 cups boiling water
• 1/2 cup oats
• 2 tablespoons oil canola soybean
• 2 tablespoons molasses
• 2 tablespoons agave nectar
• 2 1/2 cups unbleached bread flour
• 2 cups whole wheat flour
• 1 teaspoon salt
• 1 tablespoon yeast
• 14 ounces gimme lean beef
• 1/2 head green cabbage shredded
• 1 yellow onion diced
• 2 tablespoons peanut oil
• 2 tablespoons vegan worcestershire sauce
• 2 tablespoons soy sauce
• 1 tablespoon liquid smoke
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground pepper

Steps:

• Dough
• Mix oats
• hot water
• molasses and together
• allow to sit and cool a bit if hot to your wrist
• its too hot Somewhere between baby bath water and lukewarm is good Add flour
• salt
• and yeast Mix together
• place in oiled bowl
• flip to coat in oil
• cover with lid or plastic wrap Let sit 1 hour
• or until doubled in bulk Separate into balls Somewhere between a golf and tennis ball
• depending on how big you want the runzas to be
• I guess Let those rest at least 15 minutes
• Preheat oven to 350 Lightly flour a work surface
• and roll a bit of dough out to as thin a circle as you can manage without tearing it Its ready for filling
• While the water-oat mix is cooling
• get started with your filling First
• get the cabbage shredding out of the way Then dice your onions
• sing Im NOT crying Flight of the Conchords style as you go wink This will probably take you as long as the water to cool
• if you are doing the shredding by hand When the bread dough is rising and has about 30 minutes left to rise
• start with making the filling
• Saute the onions until translucent 10-12m
• and crumble in the beef I had to use a bread dough scraper to chop it up small enough to really work with
• so it didnt stick to the pan If sticking does occur
• add a little more oil When those are mixed together and heated through
• add your cabbage I promise it cooks down
• Stir those around a bit and let flavors meld When the cabbage is getting lighter in color and is softening
• add your seasonings Let this simmer on a low temp as you work with the bread dough
• and let the dough balls rest Roll out dough ball when it has rested
• and fill with 1/3c to 2/3c 1/3 is about right for an 8 or 9 circle
• so more if you made yours bigger Add additional Worcestershire and soy sauce as needed
• filling should be moist but not WET
• To fold the dough around the filling and make it look nice
• I flipped one long corner over
• flipped the short ones down Wet the last dough flap with water
• flip up and press it inches Wetting it will help it stick and not open up It should look something like a burrito now Dust with flour on all sides so it wont stick to your pan and break open Place
• seam side down
• on a greased pan and start over Continue until you run out of dough or you run out of filling

Weight Watchers Spanish Pepper Soup

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Ingredients:

• 2 red bell peppers
• 2 poblano chiles
• 2 large garlic cloves
• 3 1/2 cups reduced-sodium vegetable broth
• 2 cups green beans trimmed and cut into 1/2-inch lengths
• 1 cup canned tomato puree
• 1/4 cup brown rice
• 1 tablespoon red wine vinegar
• 1 teaspoon packed brown sugar
• 1 teaspoon paprika
• 1/8 teaspoon cayenne pepper
• tiny pinch saffron
• 1/4 cup parsley

Steps:

• Preheat the broiler
• setting the rack 6 below the heat Line a baking sheet with foil; place both kinds of peppers and garlic on the foil Roast
• turning as needed until the peppers are evenly blistered and lightly charred on all sides
• and the garlic is deep brown
• 7-10 minutes Set aside 10 minutes to cool
• Wearing gloves
• peel and seed the peppers over a bowl
• saving the juices Chop the peppers and place in a medium saucepan Peel and smash the garlic; add to the peppers
• Strain the pepper juices into the saucepan Add the broth
• green beans
• tomato puree
• rice
• vinegar
• brown sugar
• paprika
• cayenne
• and saffron; bring to a boil Reduce the heat and simmer
• covered
• until the rice and beans are tender
• about 45 minutes Serve
• sprinkled with the parsley
• 1 serving = 2 points

Winter Fruit Salad

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Ingredients:

• 1 10 ounce can canned pineapple chunks
• 1 10 ounce can apricots cut in quarters
• 1 tablespoon sugar
• 1 tablespoon red currant jam or 1 tablespoon jelly
• 2 oranges or 10 ounces mandarin oranges
• 2 bananas
• 1 lemons juice of or 1 lemon juice of

Steps:

• Drain the juice from the pineapple and apricots into a small saucepan and add sugar and jam or jelly and simmer so it thickens slightly to make syrup
• Cut oranges into small sections removing all the white pith
• Slice bananas thinly and mix all fruits together in a bowl
• Squeeze lemon juice over fruit
• Pour syrup over fruit and gently mix