Snowfall Martini

Total Time: 1 min Preparation Time: 1 min

Ingredients

• 3 tablespoons vanilla vodka
• 2 tablespoons heavy cream
• 1 tablespoon simple syrup
• 1 teaspoon vanilla bean paste (or 1 split vanilla bean with seeds scraped into shaker)
• powdered sugar, for rimming glass

Recipe

• 1 rim glass with powdered sugar by lightly wetting the rim (a wet thumb and forefinger do the trick nicely) and dipping it into a shallow dish of powdered sugar.
• 2 place vodka, cream, syrup, and vanilla in a shaker or glass jar with a few ice cubes.
• 3 place lid on shaker/jar and shake for about ten seconds.
• 4 strain into prepared glass and enjoy!

Fresh Strawberry And Peach Cobbler

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 4 cups medium strawberries, hulled and quartered
• 1 cup sliced fresh peach
• 1/3 cup sugar
• 1/3 cup orange juice
• 1 tablespoon cornstarch
• 1 tablespoon fresh lime juice
• 1 cup all-purpose flour
• 3 tablespoons sugar, divided
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 tablespoons butter, cut into pieces
• 1/2 cup buttermilk

Recipe

• 1 preheat oven to 350°f
• 2 to prepare the filling, combine strawberries and next 5 ingredients in a medium bowl; stir well. spoon strawberry mixture into a 10-inch deep-dish pie plate or 11 x 7-inch baking dish coated with cooking spray.
• 3 to prepare the biscuit topping, combine flour, 2 tablespoons sugar, baking powder and salt. add butter, working with your fingers until mixture resembles coarse meal. stir in buttermilk. drop dough by tablespoons over strawberry mixture. sprinkle with remaining sugar.
• 4 bake 25 minutes or until strawberry mixture is bubbly and biscuits are browned.

Scott's Finger Lickin Good Lasagna

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 1 tablespoon minced garlic
• 2 cups chopped onions
• 1 cup chopped celery
• 1 1/2 cups green peppers
• 2 lbs ground turkey
• 1 (15 ounce) can tomato paste
• 1 (14 1/2 ounce) can chopped tomatoes
• 4 teaspoons oregano
• 2 teaspoons basil
• 1/2 teaspoon salt
• 6 whole wheat lasagna noodles
• 2 cups 1% cottage cheese
• 2 cups reduced-fat mozzarella cheese

Recipe

• 1 heat the oil in a large skillet and saute the garlic, onion, celery, bell pepper, and turkey.
• 2 once the turkey is browned, drain off any fat/liquids.
• 3 add the tomato paste, tomatoes, and seasonings and allow to simmer.
• 4 heat the oven to 350 degrees f.
• 5 in a rectangular baking dish sprayed with nonstick cooking spray, make a layer of noodles, cottage cheese, sauce, and mozzarella cheese
• 6 repeat to make two layers (one cup of mozzarella cheese over each layer).
• 7 bake for 45 minutes.

Scrambled Egg And Smoked Salmon Vol-au-vents

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 10
• 10 vol-au-vent cases
• 1 egg, beaten to glaze
• 2 large eggs
• salt & freshly ground black pepper
• 2 ounces smoked salmon

Recipe

• 1 set the oven to 350°f make up vol au vents, brush with beaten egg to glaze, and cook for 10 minutes.
• 2 leave to cool.
• 3 beat the eggs together and season with salt and freshly ground black pepper.
• 4 cook over a gently heat until lightly scrambled.
• 5 stir in the smoked salmon and then fill each vol au vent, before placing lid on top.
• 6 serve immediately.

Scottish Fruited Gingerbread

Total Time: 73 hrs 5 mins Preparation Time: 72 hrs Cook Time: 1 hr 5 mins

Ingredients

• 1/2 lb plain flour
• 2 teaspoons ground ginger
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3 1/2 ounces light brown sugar
• 3 ounces unsalted butter
• 4 fluid ounces golden syrup or 4 fluid ounces light corn syrup
• 5 fluid ounces milk
• 2 eggs, lightly beaten
• 2 oranges, zest only
• 2 ounces dried apricots, finely chopped

Recipe

• 1 grease and line a deep 7-inch square cake tin.
• 2 sift the flour, ginger, baking powder and bicarbonate of soda together.
• 3 place sugar, butter, syrup and milk in a pan and warm gently until melted and blended.
• 4 do not boil.
• 5 add to the flour with the eggs and mix thoroughly.
• 6 stir in orange zest and apricots.
• 7 turn into the baking tin and bake at 325ºf for 60-65 minutes or until firm to the touch.
• 8 turn out and cool.
• 9 the flavour of this cake improves with age.
• 10 store in an airtight container for 2-3 days before serving.

Scotchy Chocolate Pecan Candy

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 40
• 1 (12 ounce) package chocolate chips
• 1 (12 ounce) package butterscotch chips
• 2 tablespoons peanut butter
• 2 cups chopped pecans

Recipe

• 1 melt chocolate and butterscotch in a double boiler.
• 2 add peanut butter; stir.
• 3 add pecans; mix well.
• 4 drop by the teaspoonful onto waxed paper.
• 5 allow to cool.

Strawberry Almond Candy Kiss Cookies

Total Time: 1 hr 9 mins Preparation Time: 1 hr Cook Time: 9 mins

Ingredients

• Servings: 60
• 2 1/2 cups sliced almonds, toasted and cooled
• 1/2 cup sugar
• 1 cup firmly packed dark brown sugar
• 1 cup butter, softened
• 2 large eggs
• 1 teaspoon almond extract
• 1/2 teaspoon baking powder
• 2 3/4 cups all-purpose flour
• 2 large egg whites, beaten with a fork
• 60 hershey strawberry cream kisses (two 9.2 ozbags)

Recipe

• 1 preheat oven to 350 degrees.
• 2 line cookie sheets with parchment paper.
• 3 in food processor, pulse 1 cup almonds and the granulated sugar until the nuts are ground.
• 4 scrape into a small bowl and reserve.
• 5 in processor, pulse remaining 1 1/2 cups almonds and the brown sugar until nuts are ground.
• 6 scrape into a large bowl and add butter, eggs, almond extract and baking powder.
• 7 beat with mixer on medium until fluffy.
• 8 on low speed gradually add flour and beat until blended.
• 9 roll level measuring tablespoons dough into 1 1/4 inch balls.
• 10 dip each into beaten egg whites, then roll in reserved almond sugar mixture.
• 11 place about 1 inch apart onto cookie sheets.
• 12 press index finger 1/4 of the way down the center of each to make an indent.
• 13 bake 9 minutes or until light brown around edges.
• 14 place sheet on wire rack and immediately place a kiss in each indent.
• 15 kisses will melt slightly.
• 16 remove cookies to rack to cool.

Individual Cheese Balls

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 16 ounces fancy shredded mild cheddar cheese
• 16 ounces cream cheese
• 1/2 cup chopped black olives
• 1/2-3/4 cup evaporated milk
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1 cup finely chopped pecans

Recipe

• 1 let cheeses come to room temperature.
• 2 combine all ingredients except pecans. (a heavy duty mixer makes this really easy.).
• 3 chill mixture in refrigerator for a couple of hours.
• 4 roll into small individual balls.
• 5 roll balls in pecans.
• 6 refrigerate until serving time.
• 7 these may be made ahead and frozen.

Nutty Fingers

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 20
• 1 cup butter
• 1/4 cup powdered sugar
• 2 cups all-purpose flour
• 2 tablespoons vanilla extract
• 1 1/3 cups chopped pecans

Recipe

• 1 preheat oven to 300 degrees.
• 2 cream 2 sticks of butter.
• 3 add 1/4 cup of powdered sugar, 2 cups all purpose flour, 2 tablespoons vanilla extract, and 1 1/3 cups of chopped pecans.
• 4 roll into a ball or lengthwise about the size of a finger.
• 5 bake on greased cookie sheet in preheated oven for 20-25 minute.
• 6 cool for 1 minute then roll in powdered sugar.
• 7 enjoy!

Cat Urine Eliminator

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 1
• 1 cup water
• 1 cup vinegar
• baking soda
• 1/4 cup hydrogen peroxide
• 1 teaspoon dish detergent

Recipe

• 1 if the cat has recently urinated on the carpet, first absorb as much of the cat urine as possible using paper towels or an old towel. place clean paper towels over the cat urine area and tread on them so as to absorb as much of the urine as possible. repeat with dry towels until no more moisture can be absorbed.
• 2 areas of cat urine that have dried and previously gone undetected can be found with the aid of a black light. the cat urine stains will fluoresce under the ultra violet light in a darkened room. hand held black lights are quite inexpensive, usually costing between $15 - $25. to save the expense of a black light you can always use your nose to detect the source of the odor.
• 3 next, wet the area with a solution of 50% vinegar and 50% water. make sure you use enough of the solution to penetrate the fibers deep down.
• 4 after the vinegar treatment dry off the carpet as much as possible. you can assist drying by blotting with paper towels as described above. if you own a wet/dry vacuum extractor use that to remove excess moisture.
• 5 apply a handful of baking soda over the affected area and drizzle it with a quarter of a cup of hydrogen peroxide mixed with a teaspoon of liquid dishwashing detergent. (not caustic detergent that you put in a dishwasher) work it in with a scrubbing brush or your fingers (be sure to wear rubber gloves) to dissolve the baking soda and work it down well into the carpet. allow it to dry. once dry the baking powder will vacuum up easily taking all the odors with it.

Orange Krispies

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 1 cup sugar
• 1/4 lb butter, softened
• 2 to taste x oranges, zest of, grated
• 27 slices thin-sliced bread (preferably pepperidge farm)

Recipe

• 1 remove crusts, and cut bread into triangle shapes.
• 2 mix sugar, butter, orange peel.
• 3 spread 1 tsp of butter mixture on each triangle.
• 4 bake at 350 for 15-20 minutes (watch).

Mexican Quiches - Mini-sized

Total Time: 2 hrs Preparation Time: 1 hr 30 mins Cook Time: 30 mins

Ingredients

• 1/2 cup butter or 1/2 cup margarine, softened
• 3 ounces cream cheese, softened
• 1 cup all-purpose flour
• 4 ounces shredded monterey jack cheese or 4 ounces reduced-fat sharp cheddar cheese (1 cup)
• 1 (4 ounce) can green chilies, drained
• 1/2 cup egg substitute or 2 whole eggs
• 1/4 cup skim milk
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• crushed red pepper flakes

Recipe

• 1 preheat oven to 350 degrees.
• 2 crust: in a small bowl, cream the cream cheese and butter together; add flour and beat until moistened.
• 3 shape into 24 balls.
• 4 cover and chill about 1 hour.
• 5 press into bottom and a little way up the sides of pan.
• 6 filling: in each muffin section (use mini-muffin tins), sprinkle a rounded teaspoon of cheese on top of unbaked crust.
• 7 add 1/2 teaspoon of green chiles on top cheese.
• 8 in a small bowl, mix together eggs, milk, salt and pepper; spoon egg mixture evenly over chiles in each section.
• 9 if you like them hot, sprinkle a few crushed red peppers on top of each section, or lightly dust with cayenne pepper.
• 10 bake for about 30-35 minutes until just slightly golden on top.
• 11 let stand 5 minutes before removing from pans.
• 12 serve warm, but also good at room temperature.

Super Easy Chocolate Chip Brownies

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 1 (6 ounce) package semisweet chocolate morsels
• 21 graham cracker squares, crushed
• 1 (14 ounce) can sweetened condensed milk (not evaporated milk!)
• confectioners' sugar

Recipe

• 1 preheat oven to 375 degrees farenheit.
• 2 in a mixing bowl, combine the chocolate morsels, crushed graham crackers, and sweetened condensed milk.
• 3 grease an 8-inch by 8-inch pan, line with waxed paper, then grease the waxed paper.
• 4 (sounds odd, but i've never been brave enough to not do this.) press mixture into prepared pan.
• 5 bake for 30 minutes.
• 6 allow to cool slightly, yet turn out of pan while still warm and peel away waxed paper.
• 7 cut into squares, and roll in confectioners sugar.

Jello Fruit Bars

Total Time: 3 hrs 5 mins Preparation Time: 5 mins Cook Time: 3 hrs

Ingredients

• 2 (3 ounce) packages jello strawberry flavor gelatin
• 2 packages knox unflavored gelatin
• 1 1/2 cups boiling water
• 4 cups mixed fresh berries

Recipe

• 1 mix first 2 ingredients in medium bowl. add boiling water; stir 2 minutes.
• 2 pour into a 13x9 inch pan sprayed with cooking spray. stir in berries.
• 3 refrigerate 3 hours or until firm. cut into bars.

Peanut Butter Globs

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 12
• 1 ounce baking chocolate
• 1/3 cup peanut butter
• 2 tablespoons butter
• 1/3 cup ricotta cheese (part skim)
• 12 (1 g) packets nutrasweet
• 1 teaspoon vanilla

Recipe

• 1 melt first three ingredients in microwave or over low heat.
• 2 stir in remaining ingredients and drop by rounded teaspoons on waxed paper.
• 3 chill until firm.

Lisa's Simplest Stuffed Mushrooms

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• 24 mushrooms
• 8 ounces cream cheese
• garlic powder

Recipe

• 1 clean and remove the stems from small button mushrooms. (the big ones won't cook through before the cheese burns.).
• 2 fill the cavity with cream cheese. sprinkle the tops with garlic powder.
• 3 broil until the cheese is melty and browned and the mushrooms cooked.

Tiny Toads In The Hole

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 12
• 2 -3 tablespoons sunflower oil
• 3 fluid ounces milk
• 1 egg
• 1 2/3 ounces plain flour, sifted
• 12 cocktail franks
• ketchup, to serve

Recipe

• 1 preheat oven to 350 degrees.
• 2 put a generous half-teaspoonful of sunflower oil in the bottom of each cup of a deep 12-hole mini muffin pan set on a baking tray.
• 3 pour the milk into a jug, add the egg, flour and a pinch of salt and whisk everything together with a hand blender or wire whisk until a smooth batter forms.
• 4 put the muffin pan in the oven for a minute or so until the oil is very hot.
• 5 carefully remove from the oven and quickly fill the cups just under two-thirds full (this may not seem enough batter, but they puff up in the oven).
• 6 drop a sausage into each cup and bake for 20-25 minutes until golden brown, well risen and crisp.
• 7 serve with ketchup.

Scottish Baps

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• 1 (7 g) package dry active yeast
• 1 teaspoon icing sugar
• 3 1/2 cups plain flour
• 1 cup warm milk
• 1 1/2 teaspoons salt
• 3 tablespoons melted butter or 3 tablespoons lard
• 1 tablespoon flour, for dusting

Recipe

• 1 lightly dust two cooking sheets and set aside.
• 2 in a small or medium bowl combine the yeast, sugar and 2 t flour.
• 3 gradually blend in the warm milk until smooth.
• 4 cover with plastic wrap and let stand for 10 minutes or until foamy.
• 5 sift together the remaining flour and salt in a large bowl.
• 6 make a well.
• 7 mix to a soft dough.
• 8 turn out onto a lightly floured board and kneed for 3-4 minutes.
• 9 shape into a ball, place in a large, oiled bowl and cover with plastic wrap.
• 10 place in a warm place and let rise for 1 hour.
• 11 preheat oven to 425 degrees.
• 12 turn dough out onto a lightly floured board and knead again for 2 minutes.
• 13 divide into 12 pieces.
• 14 roll each piece into a flat oval, around 1/4 to 1/2 inch thick, and place on the prepared baking sheet.
• 15 when all baps are rolled out cover and let rise for 15 minutes.
• 16 make an indent in center of each oval with your finger.
• 17 bake for 25-30 minutes until well browned and cooked through.
• 18 cool slightly and serve or save for sandwich rolls.

Gelatin Fingers

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 4 (6 ounce) envelopes gelatin
• 1 1/2 cups boiling water
• 1/2 cup cold water
• 2 (6 ounce) cans frozen fruit juice concentrate

Recipe

• 1 dissolve gelatin in hot water.
• 2 add other ingredients.
• 3 pour into pyrex pan.
• 4 when set (and it sets quickly) cut into small bite-sized squares.
• 5 you can use any fruit juice you like but we like to mix orange & apple. juice doesn't have to be frozen.
• 6 for larger recipe, 10 envelopes gelatin and.
• 7 2 12 oz. cans frozen fruit juice.

Lamb Rolls

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 1 lb ground lamb
• 1 (12 ounce) package egg roll wraps
• 2 tablespoons garlic powder
• 2 tablespoons parsley
• ground pepper
• water
• 1/4 cup oil

Recipe

• 1 mix the lamb, garlic and parsley together, you can add more garlic and or parsley and ground pepper to your taste. i buy the wrappers that are about 4in x 4in.
• 2 take about a tablespoon and a half lay it on the egg roll and roll according to package direction.
• 3 when you get to the end of wrapping wet the tip of your finger and wet the corner of the wrapper and close. this should keep the roll closed.
• 4 let your oil heat and place the roll in the oil until golden brown or you feel that the lamb is cook all the way.

Tequenos

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 12
• 1 kg flour
• 1 cup vegetable oil
• 1 egg
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 kg cheese (farmer's cheese tends to work, also)

Recipe

• 1 combine the flour, oil, egg, salt and sugar in a bowl.
• 2 while kneading, add a tablespoon or two of water.
• 3 at first it just makes a mess, but as you knead it it starts to take shape.
• 4 keep kneading until it does not stick to your hands.
• 5 if you need to, take the dough out of the bowl and knead it on a floured cupboard, adding flour until the dough does not stick to your hands.
• 6 let the dough rest for 1-2 hours .
• 7 while the dough is resting, cut the cheese into strips into a finger-like shape.
• 8 they should be maybe 1/2" by 1/2" by 3".
• 9 don't make the"fingers" too long, or they will be more difficult to use later.
• 10 after the dough has rested, shape it into balls slightly larger than your fist.
• 11 roll them out until they are 1/4-0.125 inch thick.
• 12 cut the rolled-out dough into long strips that are 3/4" wide.
• 13 wrap the cheese"fingers" with the dough strips.
• 14 make sure you cover all the cheese and seal the dough, because otherwise the cheese will leak out of the dough when you are frying it.
• 15 after you have wrapped the cheese in dough, dust the uncooked"tequeños" with flour and fry them in oil.
• 16 these are (obviously) fattening, but they are delicious!

Strawberry Almond Tart

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 1/2 cup sugar
• 1/2 cup almond paste, crumbled
• 10 tablespoons butter, softened
• 3 large eggs
• 1/2 teaspoon vanilla extract
• 1/3 cup all-purpose flour
• 1 tablespoon cornstarch
• 1/3 cup strawberry preserves or 1/3 cup strawberry glaze
• 2 teaspoons rum
• 2 pints fresh strawberries, sliced 1/4 inch thick

Recipe

• 1 preheat oven to 375 degrees.
• 2 lightly coat bottom and sides of 10-inch tart
• 3 pan with removable bottom with vegetable cooking spray. line the outside of the pan with foil.
• 4 combine sugar and almond paste in mixer bowl.
• 5 beat at medium speed 2 to 3 minutes to break up paste. beat in butter, scraping with rubber spatula, until smooth.
• 6 beat in eggs 1 at a time, until blended; add vanilla.
• 7 sift flour and cornstarch in bowl.
• 8 stir into almond mixture and spread it into the.
• 9 pan.
• 10 bake 20 to 25 minutes, until top springs back when gently pressed with finger.
• 11 cool in pan on wire rack.
• 12 remove side of pan.
• 13 microwave preserves in cup on high 40 seconds.
• 14 strain through sieve into small bowl; stir in rum.
• 15 brush a thin layer over tart.
• 16 arrange overlapping slices of strawberries on top of cake. brush top with remaining preserves.

Scottish Grasmere Shortbread

Total Time: 57 mins Preparation Time: 45 mins Cook Time: 12 mins

Ingredients

• 2 cups sifted all-purpose flour
• 6 tablespoons sugar
• 2 tablespoons cornstarch
• 1/2 teaspoon ground ginger
• 3/4 cup butter
• 1/2 cup finely chopped crystallized ginger
• 1/4 cup butter
• 1 teaspoon vanilla extract
• 2 cups confectioners' sugar
• 1 tablespoon milk
• 2 tablespoons grated crystallized ginger

Recipe

• 1 sift flour, sugar, cornstarch, and ground ginger into a bowl.
• 2 cut in butter until mixture becomes a soft dough (requires working beyond the stage when particles are the size of rice kernals).
• 3 mix in crystallized ginger. shape dough into a ball. knead lightly with fingertips until mixture holds together. roll into tubular shape and place in cookie press or just slice into 1/8 inch slices. place on ungreased cookie sheet. bake at 350 degrees for 12 minures. cool. spread ginger filling over the bottom of half the cookies. cover with remaining cookies.
• 4 ginger filling; cream 1/4 c butter and 1 t vanilla extract. add 2 c confectioner's sugar gradually, beating until fluffy. stir in 2 t grated crystallized ginger.

Peanut Butter Fudge

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• 2 cups sugar
• 2/3 cup milk
• 1 teaspoon vanilla
• 1 cup crunchy peanut butter
• 1 cup marshmallow cream

Recipe

• 1 over medium-high heat stir milk and sugar together and bring to a boil.
• 2 bring milk and sugar to soft ball stage (234 degrees).
• 3 when you drip some of the syrup into cold water it should form a soft ball in your fingers.
• 4 remove from heat.
• 5 add peanut butter, marshmallow cream, and vanilla.
• 6 stir until thoroughly mixed.
• 7 pour mixture into a lightly greased (pam works well) 13 x 9 pan.
• 8 allow to cool.
• 9 eat up!

Lemon & Lavender Marmalade

Total Time: 3 hrs 40 mins Preparation Time: 40 mins Cook Time: 3 hrs

Ingredients

• 10 lemons (weight 950 g)
• 1 5/8 kg granulated sugar
• 50 g of edible lavender seeds
• 25 g citric acid (this is an optional extra. the recipe will work just fine without this ingredient. i use it, because)
• 2 7/8 liters water
• 15 g butter

Recipe

• 1 day 1.
• 2 the first step is to give the lemons a really good scrub, and remove the eyes (the little circular bits that come off the ends, where they used to join on the tree).
• 3 then they need to be cut in half and juiced. save the juice.
• 4 remove the pips, and save them on a saucer.
• 5 now slice the skins of the lemons into the thinnest slices that you can possibly manage without losing any of your digits.
• 6 place the slices into a large non-metallic bowl, add the lemon juice and give everything a bit of a stir.
• 7 place all of the saved pips onto a piece of muslin (you can buy this in any good kitchen shop), and tie to make a little package with a piece of string. the idea is to hold the pips and not let them mix through the marmalade. they will help your mixture to set, and the parcelling-them-up business will make it easier to discard them before bottling.
• 8 place the muslin parcel of pips in the bowl with the sliced lemons in their juice and add 2.8 litres of fresh water. give the mixture a bit of a stir-about, and leave covered in a clean t-towel overnight so that the acidity of the liquid will soften the skins.
• 9 day 2 - roughly 24 hours later.
• 10 take an old saucer and put it in the freezer to get it crazy cold. you will use this to test the consistency of your marmalade later in the process.
• 11 put your lemon skin/juice/pips/water mixture in a large saucepan and bring to the boil. leave to boil gently for about two and a half hours until the skins are soft and slightly translucent.
• 12 while you’re waiting for the skins to cook you should sterilise your jam jars. wash both the jars and their lids in hot soapy water. rinse well with warm clean water. dry the outsides but not the insides. place them on a baking tray (open top ends up) with the lids (top sides up) on a separate tray in an oven pre-heated to 150 degrees celsius for about 20 minutes to half an hour.
• 13 you should also ‘warm’ your sugar. with about half an hour to go before the lemons are ready, weigh it out and put it in the oven at about 150 degrees celsius in a large flat dish.
• 14 after the lemons in the saucepan have been boiled to the point where they are soft and translucent, add the sugar, citric acid and the lavender seeds with a knob of butter (this helps to stop it burning, according to my mum) and bring to a rolling boil, which is a gentle boil that isn’t too violent – think of gently churning rapids downstream from a large waterfall. stir occasionally and let everything boil for another fifteen to twenty minutes or so until it starts to set. you should use your thermometer for this stage to check the temperature. the marmalade will start to set at around 106 degrees celsius.
• 15 when it reaches this stage, and you see it starting to thicken, you need to do the frozen saucer test.
• 16 take your saucer from the freezer and drip a little drop of the marmalade onto it. leave it for a few seconds and then gently push it with your fingertip. if the marmalade is ready it should have formed a thin skin on top and you should be getting wrinkles when you apply pressure. it may still seem to be too liquid for spreading on your toast, but if there is a very thin skin with wrinkles you are good to go. the mixture will thicken/ solidify a bit more once it cools. this is the trickiest stage of the process, so do keep your eyes peeled.
• 17 anyway if you haven’t reached this point let the mixture boil on for another three or four minutes and test again. keep going until you get that skin-and-wrinkle-thing happening on your saucer, but be really careful as it can easily burn if it overheats (and, believe me, cleaning the bottom of the saucepan when it does is a nightmare job).
• 18 when the magic point arrives (skin and wrinkles on the saucer) take the saucepan straight off the heat, and let everything sit for about 10 minutes before starting to bottle it into the jars. this slight cooling should result in the optimum amount of peel being dispersed through the mix rather than all settling at the bottom of the jars.
• 19 remove your little parcel of pips and fill each jar to the neck. i use my oven gloves and a soup ladle that i've washed down with boiling water for this part of the operation. then place a disk of waxed paper on top, and put on the lids.
• 20 when the jars have cooled down label and store.

Snowdrops

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 1 cup butter
• 4 tablespoons icing sugar
• 2 cups cake flour
• 1 cup almonds, chopped
• 2 teaspoons vanilla
• 1 teaspoon water

Recipe

• 1 beat butter until creamy; add sugar and blend some more. mix in the flour, nuts, vanilla and water.
• 2 chill until firm enough to shape with your fingers into small round balls.
• 3 bake at 400 f for 10 minutes, but watch them - remember they are snow drops, shouldn't even turn golden.
• 4 roll in sifted icing sugar as soon as you remove them from the oven. mmm, toasty fingers coated in melted sugar!

Nutty Creamsicle Pie

Total Time: 2 hrs 18 mins Preparation Time: 10 mins Cook Time: 2 hrs 8 mins

Ingredients

• Servings: 8
• 6 ounces pecan halves
• 1 tablespoon sugar
• 6 tablespoons butter, melted
• 8 ounces whipped cream cheese
• 1 orange, juice and zest of
• 1 (1/16 ounce) packet sugar-free orange gelatin
• 1 cup heavy cream

Recipe

• 1 preheat oven to 350.
• 2 in food processor, chop the pecans until very fine. transfer to a 9 inch pie plate. stir the sugar into the pecans and add the melted butter. mix until the pecans are completely moistened. press the nuts evenly into the pan with your fingers to create even crust. bake until crust is golden, 6 to 8 minutes. set aside to cool.
• 3 for the filling, mix the cream cheese together with the orange juice until smooth. open the gelatin packet, add 1/2 teaspoon to the cream cheese mixture and stir vigorously until well mixed.
• 4 pour the mixture into the chilled crust and spread evenly.
• 5 pour the heavy cream and remaining gelatin into a clean bowl. with an electric mixer, beat the cream mixture until soft peaks form.
• 6 pour the cream over the cream cheese filling and spread it over the top.
• 7 sprinkle orange zest over the pie and refrigerate at lease 2 hours.

Strawberry Almond Slice

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 24
• 5 ounces butter, softened (about 10 tbsp)
• 3/4 cup brown sugar
• 1/2 cup sugar
• 2 eggs
• 2 cups flour
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1 cup sliced almonds
• 1 cup strawberry jam

Recipe

• 1 preheat oven to 350. spray a large baking pan (approximately 8 x 12) with cooking/baking spray. line the bottom of the pan with parchment paper.
• 2 in a large bowl, beat together the butter, brown sugar, and sugar. add eggs and mix well. mix in flour, cinnamon and baking powder, and then the almonds. the dough should be crumbly but stick together when you squeeze it.
• 3 press half the mixture into the prepared baking pan. place the jam onto this base, and spread it evenly with the back of a spoon, leaving a half-inch border of base around the edge. sprinkle the remaining half of the mixture over the top of the jam, all the way to the edge; then press down to form the top layer.
• 4 bake for 25 - 30 minutes until the top is golden brown. cool and slice into 2" square portions.

Homemade Spaghetti Sauce (homecanning)

Total Time: 2 hrs 25 mins Preparation Time: 2 hrs Cook Time: 25 mins

Ingredients

• 4 gallons tomatoes, washed, peeled, and chopped
• 1/2 cup canning salt
• 3 lbs onions, chopped
• 2 heads garlic, minced (not cloves)
• 3 bell peppers, chopped
• 1 cup sugar
• 1 hot pepper
• 2 tablespoons dried oregano leaves
• 1 1/2 tablespoons dried basil leaves
• 4 (12 ounce) cans tomato paste

Recipe

• 1 mix all ingredients together in large pot.
• 2 simmer for 2 hours after it starts to boil, stirring occasionally.
• 3 fill jars, leaving one-inch headspace; wipe rims, place lids and screw bands on fingertip-tight.
• 4 for pints, pressure can for 20 minutes@ 10# pressure.
• 5 for quarts, pressure 25 minutes@ 10# pressure.
• 6 makes about 20 pints or about 10 quarts.

Pickled Asparagus

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• 1 1/2 quarts water
• 1 quart vinegar
• 5 tablespoons canning salt (plain, non-iodized)
• 2 tablespoons pickling spices
• 7 lbs fresh asparagus
• 4 garlic cloves (1 per quart jar)
• 4 hot chili peppers (i per quart jar)

Recipe

• 1 bring the water, vinegar, and salt to a boil for 15 minutes.
• 2 remove all the cloves from the pickling spice (or as much as you can).
• 3 wrap the remaining spice in a cheese cloth or tea holder and hang in the vinegar mixture.
• 4 break off the ends of the asparagus and blanch for 1 to 1-1/2 minutes, then plunge into ice water.
• 5 place 1 garlic clove and 1 pepper into each quart jar. pack the asparagus into the jars standing on end, then pour the vinegar mixture into the jars making sure its very hot at the time to ensure a good seal on the jars.
• 6 wipe rims, place lids and screw on bands fingertip-tight.
• 7 process in a boiling water bath for ten minutes.
• 8 store in pantry for 2-1/2 to 3 months before use.

Tuna Sweetcorn Burgers

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 3 ounces bread, torn into pieces
• 12 ounces tuna in water, drained
• 7 ounces sweetcorn
• 1 ounce cheddar cheese, grated
• 3 scallions, finely chopped
• 1 egg, beaten
• 2 tablespoons vegetable oil

Recipe

• 1 whizz the bread in a food processor to crumbs, tip into a bowl then whizz half the sweetcorn kernels until finely chopped.
• 2 add the chopped corn, remaining whole corn kernels, tuna, cheese, scallions and some salt and pepper into the bowl with the breadctumbs and mix well.
• 3 add the egg bit by bit (you may not need it all) until the mixture is sticky enough to be shaped into 4 even sized burgers.
• 4 heat the oil in a non-stick frying pan then cook the burgers for 5 mins on each side until golden and hot through the middle.
• 5 serve as you would normal burgers.

Polish Babka With Optional Cheese Filling

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 1/4 ounce dry yeast
• 1/4 cup lukewarm water
• 10 tablespoons soft butter
• 1/2 cup sugar
• 1 teaspoon salt
• 4 egg yolks, room temperature
• 1 lemon zest
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cardamom (optional)
• 5 cups flour, sifted
• 1 cup milk, scalded and cooled to lukewarm
• 1 cup raisins or dried cherries, or
• 1 cup dried cranberries (soaked in hot apple juice for 15 minutes and drained)
• 1/3 cup fine unseasoned breadcrumbs
• 1 egg yolk, beaten
• 2 tablespoons water
• 1/4 cup sliced almonds
• 12 ounces cream cheese, softened
• 1/3 cup sugar
• 1 egg yolk
• 1 lemon zest
• 1 pinch saffron (added to the warm water above) (optional)

Recipe

• 1 add yeast to lukewarm (hot will kill the yeast)water and let stand until softened or dissolved, about 5 minutes.
• 2 cream butter and sugar in a large mixing bowl.
• 3 in a separate bowl, add salt to egg yolks and beat until thick; then add to sugar and butter mixture.
• 4 add yeast and water, lemon rind, cinnamon and cardamom.
• 5 add flour alternately with milk and beat well to make a smooth batter.
• 6 add raisins and knead by hand until batter leaves the fingers.
• 7 let rise in a warm draft free place until double (about 1-1/2 hours). punch down and let rise again until double.
• 8 generously butter a fluted tube pan. sprinkle with fine bread crumbs and fill with dough. brush with mixture of egg yolk beaten with 2 tablespoons water. sprinkle with almonds and let rise again. bake in preheated 350 degrees f oven for 45-60 minutes.
• 9 optional:.
• 10 mix cheese filling ingredients together.
• 11 place 1/2 the dough in the prepared pan place the filling mixture on the center of the dough, place the rest of the dough on the mixture. try to pinch the dough together so filling is encased inside. or roll out into a log about 20x 10. then place cheese filling in the center down the long side of the roll, bringing the sides over to encase the filling. then place into prepared pan and let rise 30 minutes. brush with eggwash and sprinkle with almonds. bake 350 for 45-60 minutes.

Super Easy Cheese And Spinach Stuffed Mushrooms

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 24
• 24 fresh mushrooms, stems removed
• 1 (10 ounce) package frozen chopped spinach, thawed
• 2 ounces cream cheese
• 4 ounces feta cheese
• 1/2 cup finely chopped green onion
• garlic salt
• ground pepper
• 1 cup grated parmesan cheese

Recipe

• 1 preheat oven to 350°f.
• 2 wipe mushrooms clean with a damp towel.
• 3 thaw spinach and squeeze out as much moisture as possible.
• 4 in mixing bowl combine all ingredients except mushrooms and parmesan.
• 5 mix well (do not use electric mixer).
• 6 fill mushroom caps with mixture and place on cookie sheet.
• 7 sprinkle parmesan cheese on top.
• 8 bake 15-20 minutes.
• 9 serve warm.

Individual Mini Cheesecakes

Total Time: 2 hrs 30 mins Preparation Time: 1 hr Cook Time: 1 hr 30 mins

Ingredients

• Servings: 3
• 2 cups frozen raspberries, thawed but not drained
• 1/4 cup sugar
• butter (for baking) or margarine, for greasing cans (for baking)
• 1/2 cup chocolate wafer, crushed (10 cookies)
• 1 teaspoon sugar
• 2 tablespoons butter, melted
• 1 (8 ounce) package cream cheese, room temperature
• 1/4 cup sugar
• 1 egg
• 1 egg yolk
• 2 teaspoons water
• 1 tablespoon whipping cream
• 1/2 teaspoon vanilla
• 1/4 cup whipping cream, plus
• 2 tablespoons whipping cream
• 5 ounces bittersweet chocolate, chopped
• fresh raspberry, garnish

Recipe

• 1 place a fine sieve over a small saucepan and press the thawed raspberries and juices through it, extracting as much liquid as possible. stir in sugar. bring mixture to a boil over medium high heat, stirring constantly until sugar dissolves. boil liquid, stirring constantly,until mixture is reduced to 3 tablespoons (20 minutes). remove from heat and set aside, cooling completely.
• 2 preheat oven to 325-degrees f. grease inside of cans with butter. place cans on parchment paper, tracing circles to fit inside cans. line bottom of cans with paper circles. place cans on cookie sheet and set aside.
• 3 place the crushed cookies and sugar in a small bowl and mix with a fork. add melted butter to crumbs and stir with fork unil crumbs are moistened. spoon crumb mixture into cans, dividing evenly among the three cans, pressing down with fingers. bake for 10 minutes. remove from oven but keep oven on.
• 4 place cream cheese and sugar in mixing bowl and beat with electic mixer on medium speed for 45 seconds or until mixture is creamy. add egg, yolk and water, reduce mixer speed to low and beat until combined (20 seconds). beat in the prepared raspberry reduction (the raspberries that were boiled down and set aside), cream and vanilla (15 seconds) until blended. spoon batter into cans, dividing evenly among the three cans. return to oven and bake until set (25-30 minutes). remove from oven and transfer cheese cakes to cooling rack. cool completley in cans. cover and refrigerate 6 hours or overnight to cool completely.
• 5 the next day- pour cream (1/4 cup plus 2 tablespoons) into saucepan and bring to a boil over medium high heat. remove from heat and add chocolate, swirling to incorrporate chocolate into cream. let stand one minute. stir with a whisk until chocolate is completely melted and mixture is smooth. use immediately.
• 6 to serve - run a knife around the insides of the cans to loosen cheesecakes. turn cakes out and remove paper circles, placing cakes upright on cooling rack. spoon chocolate sauce over cheesecakes, using a spatula or knife to smooth it over top and sides of cakes. arrange a few raspberries on each cake, if desired. refrigerate until firm (20 minutes or up to 4 days). transfer cakes to individual dessert plates.

Nutty Chicken Fingers

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 2 large boneless skinless chicken breasts (or 3 smaller size)
• 1 cup breadcrumbs
• 1/2 cup chopped almonds
• 2 tablespoons minced fresh cilantro
• 1/2 teaspoon seasoning salt
• 1 teaspoon black pepper
• 1/4 cup all-purpose flour
• 1 egg
• 1/2 cup milk
• 1/2 cup vegetable oil

Recipe

• 1 cut chicken into strips about 1 inch wide.
• 2 in a large, resealable plastic bag, combine bread crumbs, almonds, cilantro, seasoned salt and pepper.
• 3 place flour in a shallow bowl.
• 4 combine egg and milk in a second bowl.
• 5 dip chicken strips in flour, then in egg mixture.
• 6 place in bag and shake to coat.
• 7 heat vegetable oil over medium heat in a good size frying pan. cook chicken in oil for 10-12 minutes or until juices run clear, turning once.
• 8 drain on paper towels and serve with your choice of dipping sauces.

Tofu Fish Sticks And Sauce

Total Time: 4 hrs 20 mins Preparation Time: 4 hrs Cook Time: 20 mins

Ingredients

• 1 package herb tofu or 1 package tofu
• 1 tablespoon kelp powder
• 2 cups cornmeal
• 1/3 cup braggs aminos
• 1 tablespoon vegit seasoning or 1 tablespoon spike seasoning
• 1/3 cup water
• 1/2 cup olive oil
• 1/2 cup soy mayonnaise
• 1 tablespoon nutritional yeast
• 1/2 cup sweet pickle relish
• 1 tablespoon sweet pickle juice

Recipe

• 1 cut tofu into long but thin strips.
• 2 marinate in water, braggs, vegit and kelp powder (gives it the"seafood" taste).
• 3 preheat oven to 400 degrees and use olive oil to coat pan.
• 4 coat marinated tofu sticks in cornmeal.
• 5 put sticks in oven.
• 6 after 10 minutes, turn over and bake for 10 more minutes.
• 7 take pan out of oven and let cool.
• 8 combine ingredients for dipping sauce and enjoy!
• 9 it's a megahit with small picky children.

Salmon Fingers

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 2
• 1/2 cup finely crushed cap'n crunch cereal
• 1/4 cup finely crushed butter flavored cracker
• 1/4 cup finely chopped pistachio nut
• nonstick cooking spray
• 1 lb salmon fillet, skin removed and cut into fingers (strips)

Recipe

• 1 preheat the oven to 350°f.
• 2 coat a rimmed baking sheet with nonstick cooking spray.
• 3 in a shallow dish, combine the cereal, crackers, and nuts; mix well.
• 4 lightly coat the salmon fingers with nonstick cooking spray then dip in the cereal mixture, coating completely.
• 5 place on the baking sheet and lightly coat with cooking spray.
• 6 bake for 10 to 12 minutes, or until the fish flakes easily with a fork.

Quick Prosciutto Arugula Gruyere Cheese Appetizer

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 8
• 1/4 lb thinnly sliced prosciutto ham
• 6 ounces arugula leaves
• 1/4 lb gruyere cheese

Recipe

• 1 use a peeler, make gruyere cheese curls.
• 2 take a slice of prosciutto, put some arugula salad greens on top, and add some gruyere, roll it up.
• 3 repeat with all slices of prosciutto.
• 4 i split wide slices of prosciutto length wise to make narrow 1 inch strips, to make smaller neater looking rolls easy for finger food or use with toothpicks.

Tiramisu

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1/3 cup sugar
• 5 eggs
• 1/3 cup marsala wine
• 1/2 cup whipping cream
• 1 lb mascarpone cheese
• 2 teaspoons fresh lemon rind
• 1 cup espresso coffee, cold
• 24 ladyfingers
• 2 ounces bittersweet chocolate, grated

Recipe

• 1 use italian lady fingers also called savoiardi, for the best results.
• 2 you can use any kind of spirits or liqueurs in the dessert (marsala, vin santo, rum, brandy, tia maria, frangelico, amaretto) be guided by your own tastes.
• 3 if you can't find mascarpone, use 8oz ricotta and double the amount of whipping cream.
• 4 if you don't have an espresso maker, use strong black coffee.
• 5 in a heavy pot, on medium-low heat, whisk together sugar and eggs until frothy.
• 6 continue whisking until mixture begins to thicken.
• 7 whisk in 1/4 cup marsala and continue to cook until mixture coats the back of a spoon.
• 8 scrape into bowl and reserve.
• 9 whip cream until it holds its shape.
• 10 with same beaters, whisk mascarpone and lemon rind together until mixture softens.
• 11 fold in egg/marsala mixture and whipping cream.
• 12 combine espresso and remaining 2tb marsala.
• 13 dip lady fingers into coffee mixture two at a time and soak evenly.
• 14 place a layer of lady fingers on bottom of 11x7 inch dish.
• 15 spread with half of the mascarpone creame.
• 16 sprinkle with grated chocolate.
• 17 add another layer of soaked lady fingers.
• 18 top with mascarpone cream and remaining chocolate.

Shu Mai (japanese Steamed Wontons)

Total Time: 32 mins Preparation Time: 20 mins Cook Time: 12 mins

Ingredients

• 24 round wonton skins
• 10 ounces lean ground beef
• 2 tablespoons grated fresh ginger
• 2 tablespoons finely chopped green onions
• 1 tablespoon soy sauce
• 1/2 teaspoon sugar
• 1 1/2 tablespoons sesame oil
• 2 1/2 tablespoons cornstarch
• 2 tablespoons frozen green peas, thawed (about 24)
• 1 1/2 tablespoons mirin
• 2 tablespoons soy sauce
• 1/2 cup dashi

Recipe

• 1 stir together ground beef, ginger, green onion, soy sauce, sugar sesame oil and cornstarch in a bowl, until the mixture becomes very sticky.
• 2 divide mixture into 24 parts.
• 3 holding tips of index finger and thumb together, place a wonton skin on top and top the skin with a portion of the meat.
• 4 gently press the meat into the"hole" made by your fingers coming together to get the wrapper to come around the sides of meat.
• 5 gently flatten the bottom of the shu mai.
• 6 repeat with the remaining wrappers and meat.
• 7 place a pea in the center of the meat on each shu mai and top the meat with a thin coating of oil.
• 8 place shu mai in a steamer basket and steam for 12-14 minutes over high heat.
• 9 to prepare dipping sauce, combine mirin, soy sauce and dashi in a small saucepan; bring to a boil.
• 10 boil mixture for 1-2 minutes then allow to cool.

Smoked Spanish Paprika Barbecue Rub

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 6
• 1/4 cup spanish smoked paprika
• 1/4 cup dried rosemary
• 1/4 cup dried thyme
• 1/8 cup garlic salt
• 1/8 cup lemon pepper

Recipe

• 1 mix together in a bottle or jar with a shaker top.
• 2 spray meat with olive oil spray.
• 3 sprinkle the rub generously over the meat.
• 4 cook and eat. you'll be licking your fingers.

Peanut Butterfinger Chunk Cookies

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• 3/4 cup sugar
• 2/3 cup firmly packed brown sugar
• 1/2 cup unsalted butter, cut into 4 pieces, room temperature
• 2 large egg whites
• 1 1/2 teaspoons vanilla extract
• 1 1/4 cups chunky peanut butter (not old-fashioned style)
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 10 1/2 ounces butterfinger candy bars, cut into 1/2 inch pieces

Recipe

• 1 preheat oven to 350°f.
• 2 grease two cookie sheets.
• 3 blend sugars, butter, egg whites and vanilla in processor until fluffy, stopping to scrape down sides, about 1 minute.
• 4 add peanut butter and continue processing until combined, about 20 seconds.
• 5 add flour, baking soda and salt and blend until just combined, pulsing.
• 6 do not over process.
• 7 transfer to a large bowl.
• 8 stir in chopped butterfinger bars.
• 9 mound dough by 1+1/2 tablespoonfuls onto prepared cookie sheets, spacing 2 inches apart.
• 10 flatten slightly using fingers.
• 11 bake until dry in appearance and centers are still slightly soft to touch, about 15 minutes.
• 12 cool on cookie sheets 3 minutes.
• 13 transfer to rack and cool completely.

Tiramisu

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• 8 large egg yolks
• 1/2 cup sugar
• 24 ounces mascarpone cheese
• 4 large egg whites, beaten in a medium bowl until stiff peaks form
• 2 cups cold espresso, sweetened
• 1/4 cup brandy or 1/4 cup milk
• 42 ladyfingers (imported)
• 1/2 cup cocoa powder

Recipe

• 1 in a large bowl, or the bowl of a stand mixer, beat the egg yolks and sugar until thick and pale yellow (about 8 minutes).
• 2 fold the mascarpone into the eggs until thoroughly incorporated and smooth.
• 3 gently fold the egg whites into the mascarpone mixture.
• 4 don’t whip air into the mixture; it should be creamy and smooth.
• 5 mix the coffee and brandy (or milk) in a medium bow.
• 6 quickly dip the 21 of the lady fingers into the coffee mixture one at a time and place them in the bottom of a 9x14 dish, spread half of the mascarpone mixture on the lady fingers.
• 7 sprinkle half the cocoa powder on top with a fine mesh strainer.
• 8 repeat the process with remaining ladyfingers, cheese and cocoa.
• 9 cover the dish and refrigerate for several hrs before serving.
• 10 garnish with shaved chocolate before serving.

Brown Sugar Meringue Pie

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• 1 unbaked 9-inch pie shell
• 4 egg yolks
• 12 ounces evaporated milk
• 1 teaspoon vanilla
• 1 cup brown sugar (i use dark brown)
• 2 tablespoons self-rising flour
• 1/4 teaspoon salt
• 4 reserved egg whites
• 1/2 teaspoon vanilla
• 1/2 teaspoon cream of tartar
• 6 tablespoons sugar

Recipe

• 1 in pie shell, stir in with your fingers the 4 egg yolks.
• 2 pour the evaporated milk over the yolks.
• 3 stir in, with your fingers, the vanilla. in a seperate bowl, mix the brown sugar with the flour and salt, and sprinkle it into the yolk/milk mixture. do not stir!
• 4 bake at 350 for 1 hour or until the custard is done (sometimes takes longer than 1 hour). when almost done, beat the reserved egg whites with vanilla and cream of tartar until soft peaks form. gradually add the sugar and beat until glossy and all sugar is dissolved.
• 5 spread meringue over hot pie, sealing to the edges and bake at 350 for 12-15 minutes or until meringue is golden.

Sicilian Christmas Ricotta Cookie (cuddureddi Di Ricotta)

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 4 ounces flour
• 4 ounces sugar
• 2 egg yolks
• 1 lb fresh ricotta cheese
• extra virgin olive oil (for frying)
• melted honey or chocolate
• cinnamon
• grated orange peel

Recipe

recipe

• 1 directions:.
• 2 mix the flour, egg yolks, ricotta, sugar and grated orange peel (do not use water).
• 3 roll the dough and cut into 3 inch pieces (thickness of a finger).
• 4 fry the pieces in olive oil and let cool.
• 5 strew with melted honey or chocolate and sprinkle with cinnamon. serves 6.
• 6 that's it!

Salsa Guasacaca - Venezuelan Avocado Salsa

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 6
• 1 small ripe tomato
• 1 large ripe avocado
• 2 garlic cloves
• 1/4 cup olive oil
• 2 tablespoons vinegar
• 1 small fresh hot pepper, finely chopped with the seeds removed
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cold hard-boiled egg, finely chopped
• 3 sprigs of finely chopped parsley
• 3 sprigs of finely chopped fresh cilantro

Recipe

• 1 cut out the stem of the tomato, then slice it in half. gently squeeze each half so that the seeds and juices run out. discard the seeds and juices. chop the tomato into little pieces.
• 2 cut the avocado in half. with the tip of a small spoon or knife, loosen the seed and lift it out. gently strip off the skin with your fingers. chop the avocado into little chunks. chop up the garlic, too.
• 3 in a large mixing bowl combine the oil, vinegar, chili powder (or fresh chili), salt and black pepper. mix with a large wooden spoon. add the diced tomato, avocado, black pepper, chopped egg, garlic, parsley and cilantro. mix all ingredients gently and thoroughly.
• 4 serve fresh.

Peanut Crunch

Total Time: 40 mins Preparation Time: 40 mins

Ingredients

• 1 (7 ounce) packet biscuits
• 2 ounces butter
• 2 tablespoons sugar
• 4 tablespoons syrup
• 4 tablespoons peanut butter

Recipe

• 1 grease a square or round shallow tin (approximately 7in (17.5cm) in diameter). put the biscuits in a deep bowl or a polythene bag and crush them not too finely with a rolling pin or wooden spoon. melt the butter, sugar and syrup in a saucepan over a low heat, stirring well, until the butter is melted and the sugar has dissolved. remove from the heat, and stir in the peanut butter. mix in the biscuits, stir well. press into the greased tin, and leave in the fridge or a cool place until set (1/2-1 hour according to temperature). cut into squares or fingers.

Pineapple Crumble

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 6 ounces self raising flour
• 3 ounces butter or 3 ounces margarine
• 4 ounces sugar
• 6 slices tinned pineapple

Recipe

• 1 preheat your oven to gas mark 5/6.
• 2 weigh your butter and put it in a large bowl.
• 3 chop it into small pieces.
• 4 sift in the flour and rub the butter and flour between your fingers until it resembles breadcrumbs.
• 5 pour in the sugar and mix in well.
• 6 chop your fruit into small squares and placethem all into the container.
• 7 pour your mixture of flour, butter and sugar and top so it covers all the pineapple.
• 8 put in the oven for about 20 minutes.

Tuna Salad In Pita

Total Time: 19 mins Preparation Time: 15 mins Cook Time: 4 mins

Ingredients

• Servings: 6
• 1/2 cup cut fresh asparagus (1 inch)
• 1 (11 ounce) can mandarin oranges in light syrup, drained
• 1 cup red seedless grapes, halved
• 3/4 cup diagonally sliced celery
• 3 (6 1/2 ounce) cans solid tuna, in water, drained and flaked
• 2 tablespoons plain low-fat yogurt
• 2 tablespoons reduced-calorie mayonnaise
• 6 leaves lettuce leaves
• 3 (6 inch) whole wheat pita bread, halved

Recipe

• 1 cover and cook asparagus in a small amount of boiling water 4 minutes or until crisp tender; drain and let cool.
• 2 combine asparagus, drained mandarin oranges, grape halves and sliced celery, set aside.
• 3 combine tuna, yogurt, and mayonnaise, stirring to coat.
• 4 add asparagus mixture, tossing gently.
• 5 spoon 3/4 cup tuna mixture into each lettuce lined pita half.

Tiramisu

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 10
• 2 cups folgers brewed coffee, cold
• 36 -40 italian ladyfingers
• 1 lb mascarpone
• 1 (300 ml) can eagle brand sweetened condensed milk (regular or low-fat)
• 1 cup whipping cream
• 1 teaspoon vanilla extract
• 1/2 cup semisweet chocolate, chopped

Recipe

• 1 place cold coffee in a shallow bowl.
• 2 beat mascarpone, eagle brand and vanilla until well combined. reserve.
• 3 whip cream in a large bowl until it holds stiff peaks. gently fold into reserved mascarpone mixture until combined.
• 4 dipping both sides of each ladyfinger into cold coffee, line bottom of a 9x13-inch pan with 18 ladyfingers in 3 rows, trimming edges if necessary. spread half the mascarpone filling (about 2 cups) on top. dip remaining ladyfingers in coffee and arrange over filling in pan. spread mascarpone filling on top and sprinkle witrh chopped chocolate.
• 5 chill, covered, at least 4 hours.

Quick Quesadillas

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• 2 (6 inch) flour tortillas
• 1/4 cup mexican blend cheese, mix

Recipe

• 1 preheat the oven to 200 degrees f.
• 2 warm the tortillas for 2 minutes.
• 3 remove tortillas from oven and turn the oven off.
• 4 spread the cheese over one tortilla and cover with the other.
• 5 heat on the stove over medium heat, flipping once, until both sides are slightly brown and the cheese is melted.
• 6 keep in the warm oven until ready to serve.
• 7 cut into 8 wedges to serve.
• 8 they're great with a dollop of sour cream and some salsa on the side!

Japanese Sponge Cake

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• 3/4 cup all-purpose flour
• 2/3 cup sugar
• 1 tablespoon milk
• 3 eggs
• 1 1/2 tablespoons butter
• 1/4 teaspoon baking soda (optional, see comments above)
• 1 teaspoon vanilla (optional, see comments above)
• 1 1/2 cups heavy cream
• 4 tablespoons sugar (use sifted powdered sugar if not serving immediately)
• various fruit (strawberries, peaches, cherries, etc)

Recipe

• 1 preheat oven to 350°f grease and line a 7-inch (18 cm) round cake pan with parchment paper.
• 2 whisk eggs very well in a bowl. place bowl in a larger bowl partially filled with warm water to make a warm water bath. continue to whisk eggs. add sugar a little at a time, whisking all the while.
• 3 when the egg mixture is a light yellow color, sift the flour and add it to the eggs along with the baking soda (if using) and mix in lightly.
• 4 warm the milk in the microwave; add butter and stir until melted. add milk mixture and vanilla (if using) to egg mixture and stir in gently.
• 5 pour batter into prepared pan and bake at 350° f for 25-35 minutes (cake should be springy in center when gently pressed with fingers).
• 6 remove cake from pan and cool on wire rack.
• 7 when cake is cool, slice in half horizontally to make 2 layers.
• 8 in a large bowl, whip cream and sugar together until fairly stiff. divide whipped cream into two portions; set one half aside.
• 9 to remaining half of whipped cream, add chopped fruit as desired. spread fruited whipped cream over the bottom half of the cake. top with upper half, and spread whipped cream over top, and sides of cake if desired (or leave them uncovered if preferred). garnish top with additional fresh fruit and serve.

Tiramisu

Total Time: 6 hrs 30 mins Preparation Time: 30 mins Cook Time: 6 hrs

Ingredients

• Servings: 12
• 3 egg yolks
• 1/2 cup sugar
• 8 ounces mascarpone cheese
• 3 egg whites
• 1/4 cup sugar
• 1/2 cup whipping cream
• 18 ladyfingers
• 2 cups espresso or 2 cups strong coffee, cooled to room temp
• 2 tablespoons coffee liqueur
• dutch-processed dark cocoa

Recipe

• 1 mix egg yolks and 1/2 cup sugar in double boiler set over low heat until thick (approx 2 min). mix in mascarpone. in separate bowl beat egg whites until foamy, gradually add 1/4 cup sugar and continue beating until stiff peaks form - make sure beaters are thoroughly clean before beating. in a chilled bowl, beat whipping cream with clean beaters until stiff peaks form. fold whipped cream into egg/mascarpone mixture. fold egg whites into egg/whipping cream mixture. stir liqueur into coffee. dip 1 lady fingers into coffee for 2 sec a side, place on bottom of 8x8 baking dish. repeat with 8 more lady fingers until dish is covered. spread 1/2 of the mixture on the lady fingers. dust with cocoa powder. repeat process with remaining lady fingers and mixture. cover and chill for 6 hours. dust final layer with cocoa powder just prior to serving.

Polenta Tart With Tomatoes And Smoked Mozzarella

Total Time: 1 hr 55 mins Preparation Time: 10 mins Cook Time: 1 hr 45 mins

Ingredients

• Servings: 12
• 12 roma tomatoes (plum)
• 1 cup stone-ground yellow cornmeal or 1 cup cornmeal
• 4 ounces shredded smoked mozzarella cheese (1 cup)

Recipe

• 1 preheat oven to 300.
• 2 cut 10 of the tomatoes in half lengthwise.
• 3 sprinkle cut sides lightly with 1/2 teaspoon fine sea salt or salt.
• 4 place tomatoes, cut side down, in a shallow baking pan lined with parchment paper.
• 5 roast for 1 hour.
• 6 turn the tomatoes cut side up; roast 30 minutes more.
• 7 cool slightly.
• 8 increase oven temperature to 375.
• 9 meanwhile, bring 3 1/2 cups water and 1 teaspoon fine sea salt or salt just to boiling in a medium saucepan.
• 10 slowly stir in cornmeal with a whisk until combined.
• 11 using a wooden spoon, stir in half the cheese.
• 12 continue cooking over low heat for 10 minutes, stirring constantly, until thick but still creamy.
• 13 spray a 9-inch, removable bottom tart pan with nonstick cooking spray.
• 14 pour polenta into pan, smoothing the top.
• 15 thinly slice remaining 2 tomatoes crosswise into thin slices.
• 16 place around perimeter of tart, overlapping slightly.
• 17 place roasted tomatoes, cut side down, on polenta in a circular pattern.
• 18 (use any remaining roasted tomatoes as a garnish.) sprinkle with remaining cheese.
• 19 bake for 6 to 8 minutes until polenta is set and cheese is melted.
• 20 broil 4 to 5 inches from the heat for 1 to 2 minutes or until top is golden.
• 21 carefully remove sides of tart pan before serving.
• 22 cut into wedges, and serve warm.

Reuben Rolls

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 30
• 1/3 cup mayonnaise
• 1 tablespoon dijon-style mustard
• 1/2 teaspoon caraway seed
• 1 cup corned beef, cooked and finely chopped
• 1 cup swiss cheese, shredded
• 1 cup sauerkraut, rinsed, and patted dry
• 1 (10 ounce) package refrigerated pizza dough

Recipe

• 1 in medium bowl combine mayo, mustard, and caraway seeds.
• 2 add corned beef, cheese and sauerkraut.
• 3 toss to blend well.
• 4 unroll dough onto to a large ungreased cookie sheet.
• 5 gently stretch to 14 x 12 inches.
• 6 cut dough in half lengthwise.
• 7 spoon half the filling on to each side of the dough spreading to within one inch of edges.
• 8 starting from the long side, roll each half up lengthwise, jelly roll style.
• 9 pinch edges to seal.
• 10 arrange rolls, sean side down on pan 3 inches apart.
• 11 bake at 425 degrees for 10 minutes or until golden brown.

Pineapple Cream Cheese Pizza

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 1 lb frozen bread dough, thawed and cut in half
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup sugar
• 6 tablespoons flour
• 2 egg yolks
• 1 grated peel and 2 tsp. lemon, juice of
• 2 (8 1/4 ounce) cans crushed pineapple, drained
• 2/3 cup strawberry jam
• 2 tablespoons sliced almonds, toasted

Recipe

• 1 press dough into 2 greased 12 inch pizza pans.
• 2 beat cream cheese, sugar, flour, egg yolks, 1 tsp lemon peel and 2 tsp lemon juice until smooth.
• 3 stir in pineapple.
• 4 spread mixture evenly over pizzas to within 1/2 inch of edges.
• 5 bake in 400 deg. oven for 15 minutes or until browned.
• 6 spread each with jam and sprinkle with almonds.
• 7 bake 5 minutes longer.

Paprika Lamb Chops

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 2
• 2 large lean cut lamb chops
• 1 tablespoon olive oil
• 2 tablespoons paprika
• 1 tablespoon pepper
• 1/4 teaspoon salt

Recipe

• 1 heat oven to 400 degrees farenheit.
• 2 mix paprika, pepper, and salt together.
• 3 coat chops lightly with olive oil.
• 4 rub paprika and pepper mix all over chops with fingers. maker sure that there is an even coat over both chops.
• 5 place both chops on a coated baking sheet.
• 6 cook fo 15-25 minutes, or until juices run clear. serve immediatly.

Pretzels W/ Salt, Cheese, Poppy Seeds, Or Sesame Seeds

Total Time: 55 mins Preparation Time: 40 mins Cook Time: 15 mins

Ingredients

• Servings: 14
• 4 -4 1/2 cups flour
• 2 tablespoons sugar
• 1 package dry yeast
• 1 1/2 teaspoons salt
• 1 cup milk
• 1/2 cup water
• 2 tablespoons oil
• 2 eggs, lightly beaten
• coarse salt or grated parmesan cheese or poppy seeds or sesame seeds

Recipe

• 1 in large bowl, combine 2 c flour, sugar, undissolved yeast, and salt.
• 2 heat milk, water, and oil until very warm (120 to 130 f) and stir into dry ingredients.
• 3 stir in enough remaining flour to make soft dough.
• 4 knead on floured surface until smooth about 4- 6 minutes.
• 5 cover& let rest on floured surface 10 minutes.
• 6 divide into 14 equal pieces.
• 7 roll each piece to 20-inch rope.
• 8 cover& let rest 5-10 minutes until risen slightly.
• 9 preheat oven to 350 degrees f.
• 10 to shape into pretzels: curve ends of each rope to make a circle; cross ends at top.
• 11 twist ends once and lay over bottom of circle.
• 12 place on 2 greased baking sheets.
• 13 brush with beaten eggs.
• 14 bake at 350 f for 15 minutes.
• 15 remove from oven& brush again with eggs.
• 16 sprinkle with salt, cheese, poppy seed, or sesame seed.
• 17 return to oven& bake for 15 minutes or until done.
• 18 remove pretzels from baking sheets& let cool on wire racks.

Prickly Pear Marmalade

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• 3 cups oranges, chopped and seeded
• 1 cup lemon, thinly sliced and seeded
• 4 cups water
• 4 cups prickly pears, chopped and seeded
• 6 cups sugar

Recipe

• 1 do not peel your oranges or lemons. (small chop on oranges).
• 2 do wash them well to remove any wax and pesticides.
• 3 in a large stainless steel saucepan combine the oranges, lemons and water.
• 4 bring to a boil, reduce heat to medium high and gently boil for 5 minutes.
• 5 remove from heat, cover and place in a cool spot for 12 to 18 hours.
• 6 when ready prepare canner, jars and lids.
• 7 bring orange mixture to a boil over medium heat.
• 8 boil, stirring frequently until peel is tender, 15 to 20 minutes.
• 9 stir in prickly pears, return to a gentle boil.
• 10 maintaining boil gradually stir in the sugar.
• 11 boil hard, stirring often until mixture reaches gel stage, around 30 minutes.
• 12 remove from heat and test gel.
• 13 if gel stage has been reached skim off foam and ladle into hot jars, leaving 1/4 inch head space.
• 14 remove air bubbles, wipe rim, center lid and screw band down to fingertip tight.
• 15 place in canner-repeat with remaining jars.
• 16 process in a boiling water bath canner for 15 minutes.
• 17 turn off heat, remove canner lid and let jars stand in canner an additional 5 minutes.
• 18 remove jars, cool and store.

Tiramisu

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 12
• 1 1/2 cups heavy whipping cream
• 1/2 cup sugar
• 8 egg yolks
• 1 1/2 lbs mascarpone cheese, softened
• 2 cups strong coffee, cooled
• 1/4 cup amaretto
• 48 ladyfingers
• 1/2 cup unsweetened cocoa
• 1 semi-sweet chocolate baking square (to garnish)

Recipe

• 1 whip the cream with 2 t sugar, in a chilled bowl until stiff. set aside.
• 2 blend egg yolks with the remaining sugar until pale yellow.
• 3 fold mascarpone into egg mixture until thoroughly incorporated.
• 4 fold whip cream into egg mixture, gently but thoroughly.
• 5 in a medium bowl combine coffee and amaretto.
• 6 dip the lady fingers quickly into the coffee mixture.
• 7 layer into a 9 x 13 pan, covering the bottom with lady fingers.
• 8 pour 1/2 of the egg mixture over the lady fingers.
• 9 repeat for another layer.
• 10 sift cocoa over the top until evenly dispersed.
• 11 garnish with chocolate curls.
• 12 chill for at least one hour. serve.

Tiramisu

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• 4 eggs
• 2 -3 cups brewed coffee
• 4 tablespoons sugar
• 500 ml mascarpone cheese
• 20 -30 ladyfingers (italian shortbread)
• 1 pinch salt
• cocoa powder
• 1/2 cup kahlua

Recipe

• 1 separate out the eggs.
• 2 beat the whites with a pinch of salt until they form stiff peaks.
• 3 whisk the egg yolks with the sugar until well mixed. stir in the marscapone and beat well.
• 4 mix together the two egg batches.
• 5 put the coffee and kahlua into a wide dish.
• 6 drop the lady fingers into the coffee/kahlua mixture, with one side down. after a second, flip the lady finger over and then lay onto the tray. try and organise the lady fingers so they fit quite tightly.
• 7 layer the soaked biscuits and cream mixture in a large container (preferably one with a lid), then sift cocoa over the finished cake.
• 8 refridgerate for a few hours, or until needed.