Strawberry Shortcake

Total Time: 14 mins Cook Time: 14 mins

Ingredients

• Servings: 6
• 8 cups strawberries, hulled
• 6 tablespoons sugar
• 2 cups unbleached all-purpose flour, plus more
• unbleached all-purpose flour, for work surface
• 5 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon table salt
• 8 tablespoons unsalted butter, chilled, cut into 1/2 inch cubes
• 1 large egg, lightly beaten
• 1/2 cup half-and-half, plus
• 1 tablespoon half-and-half (can substitute milk)
• 1 large egg , lightly beaten
• 1 cup heavy cream, preferably pasteurized or 1 cup pasteurized organic heavy cream
• 1 tablespoon granulated sugar
• 1 teaspoon granulated sugar

Recipe

• 1 start the recipe by preparing the fruit, then set the fruit aside while prepring the biscuits to allow the juices to become syrupy. pasteurized cream has a better flavor than ultrapasteurized. many organic brands are pasteurized.
• 2 for the fruit:.
• 3 place 3 cups of hulled berries in a large bowl, and crush with potato masher. slice remaining 5 cups berries and stir into crushed berries along with sugar. set fruit aside to macerate for at least 30 minutes and up to 2 hours.
• 4 for the shortcake:.
• 5 adjust oven rack to lower-middle position and heat oven to 425f in workbowl of food processor fitted with metal blade, pulse flour, 3 tablespoons sugar, baking powder, and salt to combine. scatter butter pieces over and process until mixture resembles coarse meal, about fifteen 1-second pulses. transfer to medium bowl.
• 6 mix beaten egg with half-and-half in measuring cup. pour egg mixture into bowl with flour mixture. combine with rubber spatula until large clumps form. turn mixture onto work surface and lightly knead until it comes together.
• 7 use your fingertips to pat dough into 9x6 inch rectangles about3/4 inch thick, being careful not to overwork dough. flour 2 3/4 inch biscuit cutter and cut out 6 dough rounds. place rounds 1-inch apart on small baking sheet, brushing tops with egg whites and sprinkle remaining 2 tablespoons sugar. (biscuits can be covered and refrigerated for up to 2 hours before baking).
• 8 bake until shortcakes are golden brown, 12-14 minutes. place baking sheet on wire rack and cool cakes until warm, about 10 minutes.
• 9 for the whipped cream:.
• 10 as soon as shortcakes go into the oven, place nonreactive, deep bowl and beaters of electric mixer in freezer for 20 minutes. (if freezer is too crowded to accommidate bowl., place beater in bowl, fill with ice water, and chill on counter, when bowl and beaters are well chilled, dump out ice water and dry thoroughly).
• 11 while biscuits are cooling, remove bowl from freezer and add cream, sugar and vanilla. beat on low speed until small bubbles form, about 30 seconds. increase speed to medium and continue beating until beaters leave a trail, about 30 seconds. increase speed to high and continue beating until cream is smooth, thick, and nearly doubled in volume, about 20 seconds for soft peaks.
• 12 to assemble:.
• 13 when shortcakes have cooled slightly, look for natural crack around circumference. gently insert your finger into the crack and split the shortcake in half.
• 14 place each cake bottom on individual serving plate. spoon portion of fruit, and then dollop of whipped cream over each cake bottom. cap with top and serve immediately.

Tropical Chicken Roll-ups

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 2 cooked chicken breasts, cut into cubes
• 4 10 inch whole wheat flour tortillas
• 1 (8 ounce) container fat free cream cheese
• 1 (8 ounce) can mandarin oranges, well drained
• 1 (8 ounce) can pineapple tidbits, well drained
• 4 green onions, sliced
• 1/4 cup green bell peppers or 1/4 cup red bell pepper, diced
• 1/4 cup salted cashews, coarsely chopped

Recipe

• 1 warm tortillas in microwave a little so that they are pliable.
• 2 spread tortillas evenly with the cream cheese.
• 3 divide chicken cubes among the tortillas.
• 4 sprinkle remaining ingredients over top.
• 5 roll tightly, wrap in plastic wrap.
• 6 refrigerate about 30 minutes before serving.

Rustic Country Loaf

Total Time: 1 hr 40 mins Preparation Time: 30 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 4
• 2 1/2 cups plain flour
• 2 1/2 cups wholemeal flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 1 tablespoon butter
• 1 3/4 cups buttermilk

Recipe

• 1 preheat oven to 190°c sprinkle a teaspoon of the plain flour over the centre of a baking tray and set aside. put 2 teaspoons of plain flour into a small bowl and set bowl aside.
• 2 meanwhile, put the remaining plain flour, wholemeal flour, baking soda and salt into a large bowl and mix well with your hands to combine.
• 3 add the butter, breaking it up into small pieces with your fingers, and mix it into the flour mixture until combined.
• 4 make a well in the centre of the flour-butter mixture and add the buttermilk.
• 5 slowly add the buttermilk into the mixture with your hands until a rough ball forms.
• 6 turn the mixture out on a lightly floured surface and form into a neat ball (without kneading).
• 7 transfer the dough to the centre of the baking tray and press gently to form a 20cm-wide round.
• 8 using a sharp knife, slash a cross 1cm deep across the entire top of the loaf and then dust the top of the loaf with the reserved flour.
• 9 bake until the bread is light golden and a tap on the bottom of the loaf sounds hollow, about 60 minutes. n.b. oven temperatures do vary so keep an eye on its baking -- some oven's may take less and other's longer.
• 10 wrap the bread in a clean tea-towel, and allow to cool for about 2 hours.
• 11 slice and serve at room temperature or toasted, with a generous dollop of butter.

Spaghetti Squash With Herbed Butter Sauce

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

Ingredients

• Servings: 6
• 1 spaghetti squash (2-3 pounds or use 2 smaller size)
• 1/2 cup water
• 3 tablespoons butter, melted
• 1/4 cup chicken broth
• 1 teaspoon fresh thyme leave
• 1 teaspoon fresh oregano leaves
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Recipe

• 1 squash: heat oven to 350. using a chef's knife, cut squash in half lengthwise, starting at the stem end to bottom with a tablespoon spoon or melon baller, remove seeds and loose strands from each half. place squash halves, cut side down, in roasting pan. add water. cover with foil.
• 2 bake at 350 for 1 hour or until squash is fork-tender. remove from oven; keep covered.
• 3 herbed butter sauce: in glass bowl or measuring cup, combine butter and chicken broth. heat in microwave on high power for 1 minute. pull removing thyme leaves and oregano from stems by grasping sprig in one hand and sliding fingers along stem. add to butter-broth mixture.
• 4 once squash is baked, using fork, run lengthwise through the flesh to separate and shred squash into strands. place strands in large bowl. add sauce, salt and pepper; toss.

Tropical Chicken Pizza

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• 500 ml whipping cream
• 1/2 cup salted butter
• 1/8 cup cream cheese
• 3/4 cup parmesan cheese
• 1/2 teaspoon ground pepper
• 1 teaspoon garlic powder
• 340 g kraft shredded mozzarella-cheddar blend cheese
• 1 small roasted whole chicken
• 1/4 cup cayenne pepper sauce
• 75 g crumbled cooked bacon
• 1 fresh pineapple
• 280 ml warm water
• 15 ml fast rising yeast
• 5 ml coconut sugar crystals
• 5 ml sea salt
• 22 1/2 ml extra virgin olive oil
• 2 1/4 cups whole grain wheat flour

Recipe

• 1 step one : preparing the dough.
• 2 pour warm water into mixing bowl and add yeast. stir to completely dissolve the yeast. wait five minutes for yeast to activate.
• 3 add coconut sugar crystals and sea salt to the bowl and stir until dissolved.
• 4 add flour (i use whole grain robin hood best for bread) to bowl and fold until well combined, adding olive oil during the process to assist in folding.
• 5 remove dough from bowl and place onto a floured counter top. with floured hands, knead the dough and fold it under from top to bottom in a rolling motion with your hands to form a round ball.
• 6 grease a non-metal bowl with olive oil, place round dough in and cover bowl, placing it aside to rise.
• 7 step two : preparing the alfredo sauce.
• 8 in a saucepan combine butter, whipping cream, and cream cheese. (sauce can be thickened with additional cream cheese).
• 9 simmer until all is melted and mixed well.
• 10 add the parmesan cheese and garlic powder.
• 11 season to taste with freshly ground pepper.
• 12 simmer for 15 minutes on low heat.
• 13 rapidly cool the sauce to thicken prior to spreading over the dough in a later step.
• 14 step three : preparing the toppings.
• 15 remove the skin and de-bone the meat from the roasted chicken. i use one of the ready-to-go chickens at the supermarket. cut up into bite sized pieces and place in a bowl.
• 16 add cayenne pepper sauce to the chicken (i use frank's redhot) in an amount to desired taste and marinate.
• 17 cut and core the fresh whole pineapple into bite sized chunks and put aside in a bowl.
• 18 step four : assembling the pizza.
• 19 pre-heat the oven for 450 degrees.
• 20 lightly grease a 14" deep-dish pizza pan with olive oil and place the dough top side down in the centre of the pan. dough should have nearly doubled in size during the rising period of 30 - 60 minutes.
• 21 push dough out to the edges of the pan using your fingers starting in the centre and working out toward the outside of the pan, rotating the pan as you go to work it to the edges.
• 22 spread alfredo sauce over the dough in the amount that you would like. there will be a fair amount of sauce left over for most people.
• 23 spread entire package of kraft pizza mozzarella - cheddar shredded cheese over the alfredo sauce.
• 24 place desired amount of marinated chicken, entire package of crumbled bacon, and desired amount of fresh pineapple chunks over the top of the pizza.
• 25 sprinkle desired amount of parmesan cheese over top of the chicken, bacon, and pineapple.
• 26 bake in 450 degree oven for approximately 20 minutes, adjusting for oven style / age.
• 27 broil on top rack for short period after baking to brown up the top, if desired.

Tantalizing Torta Rustica

Total Time: 1 hr 40 mins Preparation Time: 40 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 18 ounces all-purpose flour
• 9 ounces shortening
• ice water or milk
• 1/8 teaspoon salt
• 1 egg
• 4 ounces feta cheese
• 1 1/2 ounces ricotta cheese
• 2 ounces sun-dried tomatoes packed in oil
• 1 egg
• 4 ounces grated asiago cheese
• 2 ounces pine nuts
• 10 ounces frozen chopped spinach (thawed and drained of liquid)
• 1 shallot (thinly sliced)
• 1/2-3/4 teaspoon cayenne chili pepper flakes
• 1 teaspoon mixed italian herbs
• 10 ounces grated mozzarella cheese
• 3 -4 ounces artichokes (jarred)
• 2 -3 roasted red peppers (jarred or homemade)

Recipe

• 1 rub the shortening into flour until the mixture resembles fine breadcrumbs. keep the ingredients as cold as possible and rub using fingertips only.
• 2 add enough ice water to form a dough that comes cleanly away from the bowl.
• 3 wrap in plastic and allow to rest in the fridge for at least 30 minutes while you prepare the filling.
• 4 heat the pizza stone and oven to 375°f using the pizza stone prevents the pastry from becoming soggy.
• 5 sun-dried tomato layer - combine the feta, ricotta and sun-dried tomatoes and blend in a food processor.
• 6 add the egg and continue to blend until a paste is formed.
• 7 mix in grated asiago cheese and pine nuts and place in covered bowl and set aside in fridge.
• 8 spinach layer - thaw and drain spinach. dry the spinach with kitchen towels, it is important this is not too moist or the pastry will become soggy.
• 9 combine spinach, thinly sliced shallots, cayenne pepper flakes and italian herbs.
• 10 roll out the 2/3 pastry to approximately a 10" circle. lightly dust the cake tin with corn flour.
• 11 line the cake tin (7" diameter, 3" deep springform pan) with the rolled pastry. brush the pastry with egg and allow to air dry. this will also help to prevent the crust from becoming soggy.
• 12 layer half mozzarella in to the bottom, follow with half the sun dried tomato mixture, next spinach layer, then roasted red peppers. place all of the artichokes in the next middle layer and repeat with the other half. make sure the peppers and artichoke are dried with kitchen towel to prevent crust sogginess.
• 13 you can layer the torta whatever way you like - be creative!
• 14 roll out the remaining pastry and cut into 1" strips. place over the torta to create a lattice and seal with the bottom crust.
• 15 brush the top of the pastry with milk.
• 16 bake at 375f for 50-60 minutes until golden.
• 17 allow to cool before removing from the pan. you can invert the pan into a plate and repeat to turn the correct way around. best served at room temperature.

Ginger Cookies

Total Time: 37 mins Preparation Time: 25 mins Cook Time: 12 mins

Ingredients

• 3/4 cup vegetable shortening
• 1 cup sugar, plus more for rolling
• 1 large egg
• 1/4 cup molasses
• 2 cups sifted all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt

Recipe

• 1 preheat the oven to 350* f.
• 2 line cookie sheets with parchment paper or nonsitck baking mats.
• 3 using an electric mixer at low speed, cream the shortening and sugar until throughly combined.
• 4 add the egg and molasses and beat until completly incorporated.
• 5 sift together the flour, baking soda, cinnamon, ginger, cloves and salt and add to the mixture.
• 6 stir until combined.
• 7 roll the dough into balls about 1-inch in diameter.
• 8 roll the balls in sugar.
• 9 place balls 1/2-inch apart on prepared cookie sheets and flatten them slightly with your fingertips.
• 10 bake for 12 mintes.
• 11 cool on wire rack.