Gingerbread Snap Biscotti

 I love a Biscotti and this gingerbread biscotti is fantastic!  From Food and Drink Magazine

2 tbsp (30 mL) unsalted butter, softened
1/3 cup (80 mL) old-fashioned (dark) brown sugar
1 large egg, room temperature
1/2 tsp (2 mL) pure vanilla extract
1 cup (250 mL) all-purpose flour
1/4 tsp (1 mL) baking powder
1/4 tsp (1 mL) salt
1 tsp (5 mL) ground ginger
1 tsp (5 mL) ground cinnamon
1/2 tsp (2 mL) ground allspice
1/2 tsp (2 mL) ground cloves
1/2 tsp (2 mL) ground nutmeg
1/4 tsp (1 mL) demerara sugar

1. Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper.

2. In a bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand-held mixer, beat butter and brown sugar on high speed until creamy. Beat in egg and vanilla.

3. In a separate bowl, mix together flour, baking powder, salt, ginger, cinnamon, allspice, cloves and nutmeg. Si­ flour mixture into the butter mixture and mix on low speed until well incorporated.

4. Transfer dough to a baking sheet and shape into an 8 x 2 1/2-inch (20 x 6 cm) log and flatten to 3/4 inch (2 cm) thick. Sprinkle with demerara sugar.

5. Bake for 30 minutes, until edges and bottom are golden. Remove from oven and let stand for 5 minutes. Cut log diagonally into 12 even pieces. Place slices cut-side up on parchment paper-lined pan and bake for an additional 12 minutes. Let cool completely before serving.

Serves 4 to 6

Crock Pot Golden Glow Pork Chops

I love my crock pot…a little bit of work in the morning and when I come home from work…dinner is ready for me :)

5 to 6 pork chops
1/4 cup brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground cloves
8 oz can tomato sauce
29 oz can peach halves
1/4 cup vinegar
Salt and pepper to taste

Brown pork chops.  Combine brown sugar, cinnamon, cloves, tomato sauce, 1/4 cup syrup from peaches and vinegar.  Sprinkle chops with salt and pepper.  Arrange in crock pot.  Place drained peach halves on top.  Pour tomato mixture over all.  Cover and cook on low in crock pot 4 to 6 hours.

Sweet and Sour Spareribs

The better quality rib you buy the better this will be.

1 rack spareribs
1 cup brown sugar
1/2 cup vinegar
1/2 cup water
Salt and pepper
1 tsp soya sauce
1/2 cup ketchup
Little HP Sauce
1 topped tsp cornstarch

Brown spareribs.  Boil above ingredients until thickened.  Place ribs in a roaster; cover with sauce.  Bake at 350F for about 1 1/2 hours.  Baste with gravy.

Barbecued Spareribs

A great rib recipe, easy and delicious!

1 rack of ribs
1 tsp salt
1 cup vinegar
2 cups brown sugar
2 tsp ginger
2 tsp soya sauce
1 cup ketchup
2 cups water
2 tsp cornstarch

Cook ribs in oven for 1 1/2 hours at 350F.  Bring sauce ingredients to a boil; simmer for 7 mintues.  Pour fat off ribs; add sauce.  Cook for 1 more hour.

Chicken Hurry

A quick dinner that everyone will love!  From Company's Coming Casseroles.

Chicken breast, skinless   1.5 kg
Ketchup 1/2 cup
water 1/4 cup
Brown sugar, packed 1/4 cup
Onion soup mix (envelope) 42.5 g

Arrange chicken in a small roaster or casserole.  In small bowl, combine ketchup, water, sugar and soup mix.  Mix well.  Spoon over chicken making sure some is on every piece.   Bake covered in 350F oven for at least 1 hour until very tender.  Serves 4 to 6.

Squash with Topping

I love squash and normally just roast it.  But for something different give this a try.

Squash (I like Acorn)
butter
brown sugar
1/4 cup shredded cheddar
1 cup cracker crumbs
1 small chopped onion
1 egg white, beaten

Cook squash.  Mash with butter and brown sugar.  Mix topping ingredients; cover mashed squash.  Heat at 350F for 1/2 hour.

Baby Back Ribs on Maple Planks

I only have a propane BBQ - and I think that is what the majority of us use.  This is a recipe from Food and Drink 2011 that I loved. You can switch the maple planks for an apple wood or your choice.  Soak the wood in water for at least a couple of hours, overnight is better.  Use two 12 x 6 inch planks.  Serve with corn on the cob!

Barbecue Sauce
1 cup apple juice
3/4 cup ketchup
3 tbsp cider vinegar
2 tsp light soy sauce
1 tsp Worcestershire sauce
1 tsp molasses
1/2 tsp chili powder
1/2 tsp garlic, minced
1/4 tsp black pepper

Rub
1 tsp paprika
1 tsp chili powder
1 tsp thyme
1 tbsp garlic powder
1 tsp brown sugar
1 tsp dry mustard
1 tsp kosher salt
1 tsp black pepper

2 full slabs baby back ribs

1. To make sauce, combine all ingredients in a medium saucepan.  Cook over high heat until reduced by half, or about 1 cup.
2. To make rub, add all ingredients to a small bowl and stir to combine.
3. Peel the thin membrane off the back of the ribs (this helps the meat cook more evenly and absorb more flavour while cooking).  Using your fingertips, rub the meat liberally with the rub, wrap in plastic wrap and refrigerate for 1 to 3 hours.
4. Meanwhile soak planks in water for 1 to 2 hours.
5. Ignite grill, turn to high and preheat for 10 minutes.  Turn 1 side off leaving the other on, and place planks on the side that has been turned off.  Close lid and wait for the planks to begin to crackle and smoke, between 3 to 5 minutes.  Turn planks over and place a rack of ribs on each plank, reduce heat to low, and close lid.  Maintain a temperature range between 275 to 300 F and cook for 3 hours.
6. Brush both sides of ribs liberally with barbecue sauce and continue cooking with the lid closed for an additional hour.  Ribs are done when the sauce has become sticky and the meat separates easily from the bones.

Almond Diamond Cookies

Easy and delicious!  Toast the almonds for a different flavour, or drizzle some chocolate over top.

2 cups butter, softened
1 cup brown sugar
1 tbsp finely grated orange rind
1 tsp vanilla
1 tsp salt
4 cups all purpose flour
2 tbsp milk
1 cup sliced almonds
2 tbsp granulated sugar

1. Preheat oven to 350F.  Combine butter, sugar, orange rind, vanilla and salt until fluffy.  Stir in flour 1/2 cup at a time until combined.
2. Press dough evenly into a buttered 15 x 10 in rimmed baking sheet.  Brush evenly with milk.  Sprinkle with nuts and press lightly into dough.  Sprinkle evenly with sugar.
3. Bake in preheated oven for 18 to 20 minutes or until lightly browned.  Remove from oven and let cool for 10 minutes.  Starting in one corner, slice into bars.  Rotate pan and slice again starting at the opposite corner to make diamond shapes.  Let cool in pan on rack.

Marble Cake with Brown Sugar Buttercream

This is a classic.  Fun with chocolate and vanilla cake and the brown sugar buttercream is a real treat!

CAKE:
2 eggs
2 tsp vanilla
2 1/2 cups all purpose flour
1 1/2 cups granulated sugar
4 tsp baking powder
3/4 tsp salt
1 cup butter, softened
1 cup milk
4 squares semi sweet chocolate, melted

FROSTING
3 egg whites
1 cup light brown sugar
1/4 cup water
1 tsp vanilla
1/2 tsp lemon juice
1 1/2 cups butter, softened
Chocolate Curls (optional)

Cake:

1. Butter three 8 inch round cake pans.  Preheat oven to 350F.
2. Whisk eggs with vanilla.  Set aside. Combine flour, sugar, baking powder and salt.  Stir butter into flour mixture until well combined.  Gradually add milk and beat with electric mixer for 1 minute.  Beat in egg mixture.  Measure out 1 cup of the batter and stir with melted chocolate.
3. Scrape remaining batter into prepared pans.  Drop a large dollop of chocolate mixture in centre of each pan.  Spread using the back of a spoon and then draw a knife from the centre of pan to edge, blending batters.  Zig-zag the tip of a knife through batters to integrate.  Bake in preheated oven for 30 minutes or until golden and cakes spring back when lightly touched in the centre.  Cool on a rack for 10 minutes.  Turn out onto rack and let cool completely.

Frosting:

1. In large heatproof bowl, beat egg whites, sugar and water.  Set bowl over barely simmering water and beat egg mixture until thick, marshmallowy and warm to the touch, for 5 to 7 minutes. Remove from heat and add vanilla and lemon juice.
2. Beat for about 5 minutes or until cool and very thick.  Add butter in dollops, beating well between additions.  Ice cake, swirling frosting decoratively.  Garnish with chocolate curls.

Makes 10 servings

Pumpkin Squares

Instead of Pumpkin Pie, try these squares for something a little different.  They are simple and delicious.  Dress up by drizzling with some cream cheese topping or leave plain.  From Food and Drink 2003

2 cups flour
1/2 cup icing sugar
1 cup unsalted butter, cubed
1 tsp salt
3 eggs, beaten
2 cups canned pureed pumpkin
3/4 cup packed brown sugar
1/3 corn syrup
1/2 cup whipping cream
2 tsp lemon juice
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp allspice or nutmeg
1/2 tsp ground ginger
1/4 tsp salt

TOPPING
2 tbsp butter
2 tbsp cream cheese
1/2 cup icing sugar
1/4 cup milk

1. Preheat oven to 350F.
2. Line a 9 x 13 inch baking pan with parchment paper.
3. Mix flour and icing sugar together with butter and salt in a food processor or by hand until mixture just comes together.  Do not let it form a ball.  Pat into lined baking pan.  Bake for 15 minutes or until golden at the edges.
4. In food processor or blender, combine eggs, pumpkin, sugar, corn syrup, whipping cream, lemon juice, vanilla, cinnamon, allspice, ginger and salt.  Process until well combined.  Scrape sides and process again.
5. Pour over base and bake for 35 to 45 minutes or until centre springs back when touched.  Cool squares.
6. Combine butter and cream cheese with a hand beater until soft and fluffy.  Beat in icing sugar and milk.  Pour into a plastic sandwich bag and cut a small hole in one corner.  Drizzle over squares.  Chill then cut into squares.

Makes 24 squares.

Chocolate Cupcakes and Icing

I wasn't sure about the rolled oats in these, but they really work to keep the cupcakes moist.  You don't even notice them.  Make them with or without the icing.

1 cup boiling water
1/2 cup rolled oats
1/2 cup vegetable oil
4 tbsp cocoa
1 cup brown sugar
2 eggs, well beaten
1 cup all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla

Preheat oven to 350F.  Pour water over oats in a mixing bowl.  Add oil and cocoa and blend.  Stir in sugar and eggs.  Combine flour, baking powder, baking soda and salt.  Stir into batter  with vanilla.  Fill paper lined muffin tins 2/3 full and bake until a tester inserted into cakes centre comes out clean, about 20 minutes.  Remove from muffin tins, cool on a wire rack then top with icing.  Store in a tightly covered container or wrap and freeze.  Makes 16 cupcakes.

CHOCOLATE ICING
This is decadent!  I have never used a raw egg before in icing.  If you have concerns about salmonella, you could replace with about 2 tbsp greek yogurt.

1 1/2 cups sifted icing sugar
2 tbsp sifted cocoa
Pinch salt
1 egg well beaten
1/3 cup soft butter
1 tsp vanilla

Combine icing sugar, cocoa and salt in a mixing bowl.  Add egg, butter and vanilla and beat, until fluffy with electric beater.  Makes 1 1/2 cups.

Sweet'n Sour Chicken

A classic, and very family friendly!

1 can pineapple chunks
1/2 cup chopped onion
2 tbsp shortening
1 1/4 cups water
2 cups carrot sticks
3 bouillon cubes or instant broth packets
1/4 cup firmly packed brown sugar
2 tbsp cornstarch
1/4 tsp ginger
1/4 cup ketchup
2 tbsp vinegar
1 tbsp soy sauce
2 cups diced cooked chicken
1 cup green pepper strips
3/4 tsp salt
1 tbsp butter
2 1/4 cups minute rice

Drain pineapple, reserving juice.  Add water to juice to make 2 1/4 cups.  Saute onion in shortening in large skillet until tender.  Add 1 1/4 cups water, carrots and bouillon or broth.  Cover and simmer 5 minutes.  Combine sugar, cornstarch and ginger; add ketchup, vinegar and soy sauce, and stir into vegetable mixture.  Cook until clear and thickened.  Add chicken, green pepper and pineapple; cover and simmer 5 minutes.  Meanwhile, bring measured liquid, salt and butter to a boil.  Stir in rice.  Remove from heat; cover and let stand 5 minutes.  Serve chicken mixture over rice.

Makes 6 servings.

Buttery Cinnamon Cake with Apple Compote

I really liked this recipe out of Food & Drink Autumn 2010.  It is simple, flavourful and versatile.  Switch the apples for your favourite fruit like peaches, bananas or pears for a change.  If using apples try a firm tart type for the best flavour.  This cake is best served warm.

1 1/2 cups all purpose flour
2 tsp ground cinnamon or ginger
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened
1 cup packed brown sugar
1 egg
2 tsp vanilla
1 cup sour cream or plain yogurt

GLAZE
2 tbsp packed brown sugar
Pinch ground cinnamon
2 tbsp water

APPLE COMPOTE
4 large red-skinned apples, diced (peeled if desired)
1/4 cup packed brown sugar
1/4 tsp ground cinnamon
Pinch ground cardamom or ginger
juice of 1 lemon
1/2 tsp vanilla

1. Preheat oven to 350F.  Grease the sides of a 9 inch springform pan and line the bottom with parchment paper.
2. Combine flour, cinnamon, baking powder, baking soda and salt in a bowl.  In a separate bowl, using electric mixer, beat butter and sugar until fluffy.   Beat in egg and vanilla until blended.  Stir in flour mixture alternately with sour cream, making 3 additions of flour and  of sour cream.  Spread into prepared pan, smoothing top.
3. Bake for about 45 minutes or until tester inserted in the centre comes out clean.  Let cool in pan on a rack for 30 minutes.  
4. For the glaze, combine sugar, cinnamon and water in a small bowl, stirring to dissolve sugar.  Remove ring form cake.  Brush top and sides with glaze and serve warm or slide the cake off the pan onto a rack and let cool completely.
5. Meanwhile, prepare the apple compote.  Combine apples, sugar, cinnamon, cardamom and lemon juice in a saucepan.  Bring to a simmer over medium heat, stirring occasionally.  Cover, reduce heat to medium-low and simmer, stirring often, for about 5 minutes or until apples are tender but still keep their shape.  Remove from heat and stir in vanilla.  Serve warm with slices of cake.

Serves 8

Chocadamia Cookies

Chocolate and Macadamia Nuts....yum!

1 1/4 cups all purpose flour
1/2 cup butter, softened
1/2 cup packed brown sugar
1/4 cup sugar
1 egg
1 tbsp water
1 tsp vanilla
1/2 tsp baking soda
Dash Salt

**

1- 8oz pkg semisweet chocolate, cut into chunks
2 - 3 1/2 oz jars macadamia nuts (about 1 3/4 cups) or nuts of your choice

In large mixing bowl stir together flour, butter, brown sugar, sugar, egg, water, vanilla, baking soda, and salt.  Beat with an electric mixer on low speed till combined, scraping bowl occasionally.  Stir in chopped chocolate and nuts.

Drop dough by rounded tablespoons about 2 inches apart onto an ungreased large cookie sheet.  Using a spatula, flatten each cookie to a 1 1/2 inch round.  Bake in a 375 oven for 8 to 10 minutes till light brown.  Cool on the cookie sheet for 1 minute.  Transfer cookies to a wire rack to cool completely.  Makes 30 to 36 cookies.

Pumpkin Harvest Cheesecake

yum!

3/4 cup chocolate wafer crumbs
1//3 cup finely chopped pecans
3 tbsp butter, melted
1 1/2 cups canned pumpkin
3 eggs at room temperature
1/2 cup firmly packed brown sugar
1 1/2 tsp cinnamon
1/2 tsp each ground ginger and nutmeg
3 pkgs cream cheese, softened
1/2 cup sugar
1 tbsp cornstarch

CRUST:  Heat oven to 350 F.  Combine first three ingredients and press onto bottom of a 9 inch springform pan.  Bake 10 minutes.

FILLING:  Whisk together pumpkin, eggs, brown sugar and spices.  Using electric mixer, beat cream cheese, sugar and cornstarch; blend in pumpkin mixture.  Pour over crust.   Bake 50 to 55 minutes or until centre is just set.  Remove from oven and run knife around rim of pan.  Cool thoroughly at room temperature.  Refrigerate overnight.

**drizzle chocolate over cheesecake for a pretty effect.

Banana Bread

A wonderful loaf with chocolate chunks!

2 eggs, lightly beaten
1 cup mashed ripe bananas
1/3 cup vegetable oil
1/4 cup milk
2 cups all purpose flour
1 cup sugar
2 tsp baking powder
1/4 tsp salt
8 squares semi-sweet chocolate, coarsely chopped
1/2 cup chopped nuts
1/4 cup brown sugar
1/2 tsp cinnamon

Heat oven to 350F.  Stir eggs, banana, oil and milk until well blended.  Add flour, sugar, baking powder and salt; stir just until moistened.  Stir in chocolate and nuts.  Pour into greased 9 x 5 inch loaf pan.  Combine brown sugar and cinnamon.  Sprinkle on top of batter.  Bake for 60 minutes or until wooden pick inserted in centre comes out clean.  Cool 10 minutes.  Remove from pan; finish cooling on rack.

Dark Chocolate Pecan Squares

A simple and yummy dessert

Crust:

1 1/3 cups flour

1/2 tsp salt

1/2 cup shortening, cold

3-6 tbsp ice water

Filling

1/2 cup semi sweet chocolate chips, melted

2 cups toasted pecans

3 eggs

1/2 cup dark brown sugar, packed

1 tsp vanilla extract

3/4 cup golden corn syrup

1/2 cup semi sweet chocolate chips

1. Crust:  Blend flour and salt in a medium size mixing bowl.  Cut chilled shortening into 1/2” cubes.  Mix in chilled shortening cubes into flour mixture using a pastry blender or two knives until mixture resembles coarse crumbs with some small pea sized pieces remaining.  Sprinkle half of ice water over the flour mixture.  Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly.  Add remaining water, 1 tbsp at a time until dough is moist enough to hold together.
2. Flatten dough into 1/2” thick round disk.  Wrap in plastic wrap.  Chill in refrigerator for 30 minutes or up to 2 days.
3. Preheat oven to 375F.
4. Roll chilled dough on a lightly floured surface into a 14” square.  Transfer dough into a 9”x9” square baking pan. Trim edges to height of baking dish.  Roll edge under so dough comes 3/4 of the way up the sides of the dish.
5. Filling:  Spread melted chocolate over the bottom of the dough.  Refrigerate to set.  Cover with pecans once cooled.  
6. Whisk together eggs, brown sugar and vanilla in a large bowl.  Whisk in corn syrup.  Stir in chocolate chips.  Pour over pecans.
7. Bake in preheated oven until filling is puffed, about 50 min

Chunky Chocolate Cookie Squares

A simple dessert everyone loves! Switch the nuts to almonds or omit if you don't like them

2 ¼ cups all purpose flour

1 tsp baking soda

½ tsp salt

¾ cup butter, softened

1 cup packed brown sugar

2/3 cup golden corn syrup

1 egg

1 tsp vanilla

1 pkg 225 g semi sweet chocolate cut into large chunks

¾ cup chopped pecans, divided

1. Combine flour, baking soda and salt; set aside.
2. In bowl beat butter and brown sugar untl fluffy.  Gradually beat in corn syrup, then egg and vanilla.  Beat in flour mixture until blended.  Stir in half the chocolate chunks and ½ cup pecans.
3. Spread evenly in a greased 15 x 10 x 1 “ baking pan.  Sprinkle with remaining chocolate and pecans.
4. Bake at 350F 30 minutes or until lightly browned.  Cool. Cut in squares and store in air tight container with wax paper between the layers.

Fish Sticks for Kids

It is so important for kids to eat fish - but it is so difficult to get them to eat it.  I have a 4 year old who thinks that french fries are a meal on their own!  Even she gobbled these up.

1 1/2 lbs salmon

Teriyaki Marinade:
1/4 cup soy sauce
1/4 cup brown sugar or honey (or maple syrup)
2 tbsp lime or orange juice
1 tsp grated fresh ginger
1 garlic clove, crushed

Ginger-Orange Marinade:
1/2 cup orange marmalade
1/2 cup orange juice
2 tbsp soy sauce
1 tbsp red wine vinegar
1 tbsp sesame oil
1 tsp grated fresh ginger

1. Cut fish fillets into strips or into cubes; place them in a bowl or large resealable bag.
2. Stir together marinade ingredients and pour over the fish, tossing gently to coat the fish evenly.  Refrigerate for an hour or up to several hours.
3. When ready to cook, soak bamboo skewers in water for at least 10 minutes to prevent them from burning.  Preheat the oven to 425F.
4. Thread the fish pieces onto the skewers, leaving about 1 cm between chunks or winding strips back and forth in an S shape.  Place skewers on a baking sheet about 2.5 cm apart.
5. Bake for 10 minutes, until just cooked through

Chocolate Pumpkin Squares with Maple Whipped Cream

Decadent and wonderful

2 cups chocolate cookie crumbs

1/2 tsp ground cinnamon

1/2 cup butter, melted

1/2 cup cream cheese, softened

3/4 cup packed brown sugar

1 can (14 oz) pure pumpkin

2 eggs

1 tsp vanilla extract

1/2 cup all purpose flour

1/2 tsp each ground cinnamon and nutmeg

1/4 tsp ground cloves

Maple Whipped Cream

3/4 cup whipping cream

1/4 cup pure maple syrup

In bowl, combine cookie crumbs and cinnamon.  Drizzle butter over top and stir to combine well.  Press crumb mixture into bottom of parchment paper lined baking pan.  Bake in 350F oven for about 10 minutes or until set.  Let cool.

Meanwhile, in large bowl, using electric mixer, beat cream cheese and sugar until fluffy.  Beat in pumpkin, eggs and vanilla until combined.  Add flour, cinnamon, nutmeg and cloves and beat on low until just combined.  Pour mixture over chocolate base and return to oven for about 20 minutes or until tester inserted in centre comes out clean and top is firm to the touch.  Let cool completely.  Cover and refrigerate for up to 2 days.

Maple Whipped Cream:

In a bowl, whip cream and maple syrup until slightly firm peaks form.  Cut into bars and serve each with some of the whipped cream.