Shortbread Cookies

 

These are similar to the thumbprint cookies I have made in the past. It is a great basic shortbread recipe that is easy to alter.  Just change up the jam flavour or put chocolate instead of jam in the centre.  Maybe even peanut butter or almond butter.  Use your imagination.  I have been going through Magnus Nilsson's book "The Nordic Baking Book" and this is where this recipe came from.  I used Apricot jam this time.  I feel like I could have added an egg to this recipe. I use a weight scale to measure my ingredients.

4 cups plus 2 tbsp plain all purpose flour (I always buy the unbleached)
1 tbsp baking powder
1 cup plus 1 1/2 tbsp sugar

300g/11oz butter at room temperature

2 eggs at room temperature

your choice jam

Preheat the oven to 400F and line a baking sheet with parchment paper.  (I use stoneware which takes a little longer to bake but I like the result).

Whisk together all dry ingredients and add butter.  Knead with hands in a bowl until well mixed.  Lightly beat the eggs and add them to the mixture and work until smooth, taking care not to overwork the dough.

Shape the dough into 20 little balls with your hands and place on the prepared baking sheet.  Make an indentation in each one (use your finger or the end of a wooden spoon).  Fill the indentation with jam.

Bake in oven for about 10 minutes or until golden brown.  

Summer Peach Cake

This is much better with fresh fruit but if it is out of season canned will suffice.

2 cups sliced or dices peaches (or plums)
2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp ground allspice
1 egg
1/4 cup firmly packed brown sugar
1/2 cup oil
3/4 cup buttermilk
1 1/2 vanilla extract
Icing sugar

• Grease an 8 inch square baking pan; dust lightly with flour.  Slice peaches, then set them aside.  In a bowl, combine flour, baking powder, baking soda, salt and spices.  In a second bowl, beat egg and sugar.  Add oil, vanilla and buttermilk.  Stir in flour mixture.  Fold in peaches.
• Pour battre into prepared pan.  Bake for 45 minutes in 350 oven.  When cake shrinks from the sides of the pan, you can remove it.  Finish cooling the cake on a rack.  Serve this delicious dessert with a dusting of icing sugar and a scoop of ice cream.  

Dinner Rolls

These rolls get brushed with some olive oil at the end giving them a wonderful light crispy texture.

2 cups hot water
1/2 cup light olive oil, plus 2 tbsp for brushing
1/3 cup white sugar
2 tsp salt
1/2 cup cold water
2 pkgs active dry yeast
6 cups all purpose flour
2 eggs

• In large bowl, stir 1/2 cup olive oil in hot water. Stir in sugar and salt.   Add cold water and yeast.  Stir to dissolve yeast.
• Add 3 cups of flour, and mix.  Beat in eggs one at a time and remaining flour.  Mix, cover bowl with plastic wrap and let rise in warm location until dough doubles in size, around 1 hour.
• Punch down; with greased hands, make 60 walnut size balls of dough and place 30 in each of 2 greased 9 x 13 inch baking dishes.  Cover and let rise until doubled in size, around 30 minutes
• Bake in a preheated 325 F oven for 30 minutes, or until fluffy, cooked through and pale golden on bottom.  brush tops of rolls with remaining olive oil while hot.

Layer Cake with Whipped Cream

This cake is great with fresh fruit like strawberries!

135 ml butter
3 eggs divided
225 ml flour
100 ml sugar
75 ml milk
1 1/2 tsp baking powder
300 ml sugar for topping
Slivered almonds, (optional)
500 ml whipping cream for filling

Cream butter and sugar; add egg yolks.  Sift flour and baking powder into egg mixture alternately with milk.  Grease 2 springforms well; divide dough evenly into pans.  Beat egg whites stiff.  Add 300 ml sugar.  Spread on top; sprinkle with almonds.  Bake at 350F for 25 to 30 minutes.  Remove from pan, cool completely and place on a serving plate with whipped cream between layers.

Chocolate Hazelnut Swirl Brioche

A really lovely dessert loaf that my family loved.  It is a bit of work as the brioche dough takes time, but it is well worth the effort.  Hazelnut works well but could easily be substituted for walnut or almond.  From Food and Drink Holiday 2015.

FILLING
1/4 cup hazelnuts, lightly toasted and skins removed
1 tsp egg white
2 tbsp icing sugar
1/4 tsp vanilla extract
2 oz semi sweet chocolate, coarsely chopped

1 recipe Brioche (bottom of recipe)
1 egg beaten with 2 tsp water

• Place hazelnuts in the bowl of a food processor and grind until fine.  Add the egg white, icing sugar and vanilla and blend until pasty.  Add the chocolate and blend until finedly chopped.  Set the filling aside.
• Butter the sides of an 8 x 4 inch loaf pan and line the bottom with parchment paper.  On a floured surface, roll the dough lengthwise, to a 7 x 18 inch rectangle.  Brush cold water very lightly over the dough.  Top with the chocolate nut filling, within 1/4 inch of the borders.  Roll over the dough once very gently just to embed the filling.
• With the short side facing you, fold the top edge of the dough over about 1/2 inch.  Using both hands, roll the dough toward yourself, tucking it under with your thumbs to tighten as you work your way down the entire log.  As you tuck, try to keep the roll taut and even.  Wrap the dough in wax or parchment paper and place in the freezer just to firm up slightly, about 10 to 15 minutes.
• With the seam side down and using a sharp knife, cut the dough in half lengthwise.  Gently stretch each portion of dough until it is about 12 inches long.  Place the dough strips lengthwise and parallel to one another on the table making sure the filling is facing up.  Starting at the top, overlap the ends of the dough and gently pinch them together.  Cross the pieces over one another 3 to 4 times, pinching the ends together at the bottom.  Transfer to the prepared loaf pan.  Cover the pan loosely with plastic wrap and place in a warm place until the loaf is almost doubled in bulk, 1 1/2 to 2 hours.
• Preheat the oven to 350F.
• Brush the beaten egg lightly over the top of the loaf and bake until deep golden brown, about 40 minutes.  Cool on a wire rack, then remove from pan.

BRIOCHE

Sponge

3/4 cup bread flour

1/4 tsp rapid rise instant yeast

2 tbsp cold, unsalted butter, cut into 1/4 inch pieces

5 tbsp milk

Final Dough

3/4 cup bread flour

1 tsp salt

3/4 tsp rapid rise instant yeast

2 tbsp plus 1 tsp sugar

2 medium eggs

6 tbsp cold, unsalted butter, cut into 1/4 inch pieces

• For the sponge, combine the bread flour and yeast in the bowl of a stand mixer fitted with paddle attachment.  Add the butter and milk, and mix on low speed until well combined and no butter lumps remain, 1 to 2 minutes.  Cover the surface of the dough loosely with plastic wrap and allow to stand for 30 minutes.  The fermentation will begin during this time, but the sponge will not expand to any noticeable degree.
• For the final dough, place the flour, salt, instant yeast and half the sugar in a bowl and whisk to combine.  In another bowl, whisk the eggs just to break them up.  Add the dry mixture along with the eggs to the sponge and mix on low speed with the paddle attachment until the mixture is combined, about 1 minute.  Replace the paddle with the dough hook and mix the dough on low speed for 5 minutes.  Increase the speed to medium and mix for an additional 8 minutes, stopping to scrape down the sides of the bowl and the dough hook 1 or 2 times.  Add the remaining sugar and mix to incorporate.
• Add the butter in 3 additions, mixing until fully incorporated.  The dough will be very soft and shiny.  Wrap in layers of plastic wrap and refrigerate overnight.
• The dough can be held in the fridge for 2 days or frozen for 2 weeks.  Thaw in the fridge overnight before using.

Skillet Rosti with Smoked Salmon and Chive Sour Cream

I have a great cast iron skillet and use it almost every day.  It is perfect for this particular recipe.  If you have never used cast iron I highly recommend it.  I took a little time getting used to it because it takes longer to heat and retains heat longer than my old skillet.  This recipe is from Food and Drink Holiday 2015

1/2 cup melted unsalted butter, divided
1 tbsp vegetable oil
3 russet potatoes, peeled, grated and squeezed dry in clean towel
2 tbsp flour
1/2 tsp kosher salt
1/4 tsp black pepper
3 tbsp snipped chives plus more for garnish
1 cup sour cream
Generous 275 g smoked salmon or smoked trout

• Add 1 tbsp melted butter and 1 tbsp vegetable oil to 8 inch skillet and heat over medium heat.

• Add grated potatoes to a large bowl and toss with remaining melted butter, flour, salt and pepper.  Toss until well combined.

• Tip mixture into hot pan and press down firmly with hand or spatula to help it form a solid cake.  Cook over medium heat for 5 to 6 minutes or until it is golden brown underneath (you can check the colour by gently lifting up the edge of the rosti with a spatula, but don’t do this too early as the rosti may come apart).  When nicely browned on the bottom, loosen rosti from the pan with spatula and slide it onto a plate (remember the skillet handle will be hot).  Place another plate on top and holding both plates together, flip them over.  Carefully slide browned side up rosti back into the skillet and continue cooking for 6 to 7 minutes more, or until golden brown on bottom and cooked through.  Remove from heat and slide rosti onto a serving plate.
• Stir chives into sour cream. 

•  Top warm rosti with curls of smoked salmon and dollops of chive sour cream, plus more chives for garnish if you please.

Danish Puffs

I enjoy making these, they really aren't that difficult and look so good.  Fill these with either a pudding or whipping cream and glaze with the icing of your choice.

1/3 cup butter
200 ml water
1 cup flour
2 to 3 eggs

Preheat oven to 350F.  Bring butter and water to a boil in a medium saucepan.  Add flour; stir vigorously until mixture leaves side of pan.  Cool slightly.  Beat in eggs, one at a time.  Place small rounds of dough on greased baking sheet (use 2 tsp or a pastry bag).  Bake on middle rack until golden brown, 20 to 30 minutes (do not open oven door the first 15 minutes or the dough will collapse). Make a slit in each to allow the steam to escape.  Cool on a rack.  Pipe some filling in each and top with icing sugar or glaze.

Peach Torte

This is the perfect recipe for in season Peaches!

BASE
2 cups all purpose flour
1/2 cup icing sugar
3/4 cup butter

FILLING
2 eggs
1 1/2 cups sugar
1/2 tsp vanilla
1/4 cup all purpose flour
3/4 tsp baking powder
1/4 tsp salt
4 cups fresh peaches, peeled and sliced (8 medium)
3/4 cup chopped nuts

Base:  Combine flour and icing sugar in bowl.  Cut in butter until mixture is crumbly.  Press into bottom of greased 13 x 9 inch pan.  Bake at 350F for 20 min or until lightly browned.

Filling:  Beat eggs and sugar until light.  Blend in vanilla.  Add flour, baking powder and salt, mixing well.  Fold in peaches and nuts.  Pour over crust.  Bake at 350F for 40 to 50 minutes longer or until browned.  Cool in pan.  Serve with whipped cream or ice cream.  Yield:  15 servings.

Rosemary Butter Cookies

Great for a start to any get together.  From Food and Drink Holiday 2015.

2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground white pepper (optional)
2 tbsp very finely chopped fresh rosemary
1 egg
1 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1 tsp pure vanilla extract
Fresh rosemary for garnish

• In a bowl, blend flour with baking powder, salt, white pepper and rosemary.  In a larger bowl, using an electric mixer on medium, beat egg with butter, sugar and vanilla for about 2 minutes.  Using low speed, gradually beat in about half the flour mixture.  Then stir in remaining mixture using a spatula or spoon.
• Using floured hands, gather dough into a ball.  Divide into 4 portions.  On a lightly floured surface, shape each into a log about 1 1/4 inches wide and 8 inches long.  Wrap in clear wrap or waxed paper.  Refrigerate until firm, at least 1 hour or up to 1 week.  Alternatively seal in a plastic bag and freeze up to 6 months, but move to the refrigerator for a day before slicing.
• To bake, preheat oven to 325F.
• Remove a log from the refrigerator; let stand at room temperature about 10 minutes to make it easier to slice.  Then slice in 1/4 inch thick rounds.  Place on a large parchment lined baking sheet, dipping cookie tops into finely chopped rosemary or gently pressing a tiny sprig on each if you wish.
• Bake in centre of preheated oven until cookie bottoms are pale golden, 9 to 10 minutes.  Remove right away to a rack to cool completely.   Repeat with remaining dough.  Cookies will keep well stored in an airtight container in a cool place up to 1 week.

Makes 120 small cookies.

HAZELNUT SAGE BUTTER COOKIES

Toast 1/2 cup hazelnuts on a baking sheet at 350F until skins crack, 7 to 8 minutes.  Tumble into a towel and rub to remove skins.  finely chop nuts.  Prepare recipe as above but use 1 tbsp dried leaf sage in place of rosemary, crumbling it between your fingers as you add.  Omit pepper.  After stirring in the flour, stir in nuts.  Continue as in recipe, sprinkling the top of the cookies with finely chopped nuts before baking if you like.

Mixed Olive and Parmesan Cocktail Biscuits

These are a great accompaniment to any dinner.  They are best served right out of the oven.  From Food and Drink Holiday 2015.

1/4 cup cold unsalted butter
1 cup all purpose flour
2 tsp baking powder
1/2 tsp dry mustard
1/2 tsp salt
2 tsp granulated sugar
1/3 cup finely grated Parmesan
1/3 cup finely chopped pitted olives
1/2 cup milk
Olive oil

1. Preheat oven to 425F.
2. Place butter in freezer to firm.  Line a large baking sheet with parchment paper.  In a bowl, stir flour with baking powder, dry mustard, salt and sugar.  Using large holes of a box grater, grate in chilled butter.  Lightly toss to coat.  Stir in Parmesan.  Scatter with olives and stir in.  Pour milk into the centre of dough.  Stir with a fork just until evenly moist.
3. Using floured hands, form dough into a ball.  If sticky, lightly dust with flour and work in.  Place on a well floured work surface.  Knead dough 8 times, dusting coiner with flour whenever it becomes sticky.  Pat into a disc 5/8 inch thick and about 6 1/2 inches wide.
4. Using a floured 1 1/2 inch cutter, cut out biscuits and place on baking sheet.  Gather remaining dough, pat again and cut out more biscuits.  Brush tops with olive oil.  Bake in top third of oven until golden, 10 to 12 minutes.  Serve warm or cool on a rack.  Biscuits are best served the day they are baked and can be warmed in a 300F oven for about 5 minutes before serving.

Makes 16 small biscuits

BACON AND CRANBERRY BISCUITS

Cook 7 slices of bacon until crisp.  Chop and measure out 1/3 cup.  Prepare recipe as above but instead add 1/2 tsp smoky paprika and 1/4 tsp chili flakes in place of dry mustard, and stir in chopped bacon and 1 tbsp finely chopped dried cranberries in place of the Parmesan and olives.  Press a dried cranberry into the top of each biscuit if you like.  Brush tops with bacon fat.  Bake as in step 4.

European Spice Cookies

An old fashioned gingerbread cookie, thin, dark and spicy.  These don’t need to be iced but a small amount of royal icing can make them look festive.  From Food and Drink Holiday 2014.

1 1/2 cups all purpose flour
1 1/4 tsp baking soda
1 tsp cinnamon
1 tsp ground ginger
1/4 tsp cloves
1/4 tsp finely ground black pepper
1/4 tsp salt
1/4 cup unsalted butter, softened
1/2 cup sugar
1/2 cup fancy molasses
1/2 tsp vanilla

ROYAL ICING
2 cups icing sugar
1 tbsp meringue powder
1 tbsp lemon juice
1 to 2 tbsp water
Gel food colour if desired

1. Combine flour, baking soda, cinnamon, ginger, cloves, pepper and salt in a bowl.
2. Beat together butter, sugar, molasses and vanilla until smooth.  Add flour mixture and beat until well combined (dough will be soft and slightly sticky.) Divide dough into 2 pieces, wrap well in plastic and chill for 1 hour or until dough has firmed up.  Working with 1 piece at a time, roll dough out on a lightly floured piece of parchment paper with a floured rolling pin to about 1/16 inch thick.  Transfer sheets of rolled dough to fridge or freezer for 1 hour to firm up again.
3. Preheat oven to 375F.
4. Working with 1 sheet of dough at a time, use cookie cutters to cut into desired shapes and transfer to a parchment lined baking sheet.  Gather, chill and re roll scraps as desired.
5. Bake for 6 to 7 minutes or until cookies are dry to the touch and slightly darker at the edges (don’t over bake or they will get hard). Let cool on baking sheet 5 minutes then transfer to a rack to cool completely.
6. Combine icing sugar and meringue powder in a bowl.  Whisk in lemon juice and enough water to make a thick icing.  Stir in food colour if desired.  Transfer to a piping bag with a fine round tip.  Decorate cookies as desired.

Makes about 36 cookies, depending on size.

Classic Butter Tarts with Flaky Salt

The pastry here is not rich, but it works because it doesn’t overpower the filling - which is excellent.  I used a mix of hazelnuts and pecans and skipped the raisins.  Adapted from Food and Drink Spring 2015.

PASTRY
2 1/4 cups all purpose flour
2 tsp granulated sugar
1/2 tsp salt
1/2 cup cold unsalted butter
2 tsp white vinegar
6 tbsp cold water

FILLING
3/4 cup coconut sugar or brown sugar
1/2 cup maple syrup
2 large eggs
2 tbsp unsalted butter, melted
1 tsp pure vanilla extract
1 tsp white vinegar
1/4 tsp salt
1/4 cup raisins
1/4 cup chopped pecans
2 tsp flaky salt such as Maldon

1. Stir flour with sugar and salt in a large bowl.  Grate in butter with a box grater.  Rub in butter using fingertips until the mixture resembles coarse meal.  Stir vinegar into water.  Drizzle water mixture into flour and mix together with a fork.  Gather dough into a ball.  Turn out onto counter and knead for 1 to 2 minutes, or until dough holds together.
2. Press dough into a disc on a lightly floured surface.  Divide in half.  Wrap one half with plastic wrap and reserve at room temperature.  Roll out remaining dough into between 1/3 and 1/4 inch thickness.  Cut out six 3.5 inch rounds, rerolling dough as necessary.  Grease a 12 cup muffin tin.  Fit pastry rounds into muffin tins.  If the pastry cracks, press back together and use scraps to patch any holes.  Repeat with remaining dough.  Freeze tray for 30 minutes.
3. Combine coconut sugar, maple syrup, eggs, butter, vanilla, vinegar and salt in a large bowl  Stir vigorously with a wooden spoon until combined.  
4. Arrange rack in lower third of oven.  Preheat oven to 400F.  Drop raisins and nuts into the base of each tart shell.  Stir liquid mixture and our in each tart, filling to 1/4 inch from the top.
5. Bake for 18 to 20 minutes or until filling is puffed up and pastry is golden.  Remove from oven and sprinkle each butter tart with a pinch of flaky slat.  Let butter tarts rest in muffin tin for 10 minutes.  Run a sharp knife along the inside of each cup to loosen tarts, then allow to cool in pan for 30 more minutes.

Makes 12 tarts.

Crispy Chicken with Zucchini Saute

This is a really nice crispy coating.  The original recipe call for Halibut but I changed it to chicken.

1/2 cup all purpose flour
2 tsp chili powder
1/2 tsp salt
1 egg
1/4 cup milk
1 tbsp Dijon mustard
1 cup panko
4 skinless chicken breasts, cut in half
3 tbsp canola oil
2 small zucchini, cut on the bias into ovals
1 cup grape tomatoes halved
1 tsp chopped garlic
Salt and freshly ground black pepper
2 tbsp chopped Italian parsley

1. Preheat oven to 400F.
2. Make a dredging station for the chicken: combine flour, chili powder and salt in a shallow bowl.  Beat egg with milk and Dijon in another bowl, and place panko in the third bowl.
3. Dredge chicken first in flour, then in egg mixture and then in panko to coat.
4. Heat 2 tbsp canola oil in a large frying pan on medium high heat.  Add chicken and fry, turning for 2 to 3 minutes or until crumbs are golden.  Transfer to a baking sheet and bake for 7 minutes or until chicken is cooked through.
5. Wipe out pan and add remaining 1 tbsp canola oil and heat on medium high heat.  Add zucchini and fry for 1 minute or until just beginning to soften.  Add tomatoes and garlic; fry 1 minute longer or until they have begun to release juice.  Season with salt and pepper and sprinkle with parsley.
6. Serve chicken over zucchini mixture

Profiteroles

These are surprisingly easy to make and look fancy!  From Food and Drink Winter 2000.

PASTRY
1 cup water
1 tbsp sugar
1/3 cup butter
1 cup all purpose flour
5 eggs

WHITE CHOCOLATE MOUSSE
1 1/4 cups whipping cream
8 oz (250g) white chocolate, chopped

CHOCOLATE GANACHE
3/4 cup whipping cream
8 oz (250g) semi sweet chocolate, chopped

1. Preheat oven to 450F.
2. Bring water, sugar and butter to a boil in a pot.  Turn off the heat but leave the pot on the stove and add flour.  Stir until no lumps remain.  Take the pot off the stove and beat in eggs with a wooden spoon one at a time.
3. Line a baking sheet with parchment paper.   Using a wet teaspoon or piping bag make balls about the size of a chocolate truffle.  They will double in size as they bake.  Bake for 15 to 20 minutes or until balls are a nice golden brown colour.  Cool.  The recipe will make about 60 profiteroles.  Freeze the ones you do not use for another occasion.
4. Bring the cream to a boil.  Take off heat and stir in the white chocolate until smooth.  Refrigerate until very cold.  With a whisk or electric beaters whisk mousse until it is thick.
5. Slice profiteroles in half or use a piping bag with a small tip and fill them with the white chocolate mousse.
6. To make ganache, bring cream to a boil and take off the heat.  Add semi sweet chocolate.  Stir until combined.
7. To serve:  Rewarm chocolate ganache gently.  Use as a fondue-like dip for the filled profiteroles or dip them into the warm ganache and allow to dry.  The profiteroles are small so about 6 per person is probably enough.

Makes about 60 profiteroles.

Salted Caramel Apple Pie with Ice Cream

A different take on the regular apple pie.

CRUST
2 cups all purpose flour
1 tsp salt
3/4 cup shortening, cold, cut into 1/2" cubes
4 - 8 tbsp ice cold water

FILLING
2 tbsp butter
8 apples, peeled,cored, cut into 1/2" cubes
1 tbsp butter
2 tbsp all purpose flour
1 can Dulce de Leche Caramel flavoured sauce (300ml)
1 tsp cinnamon
1 1/2 tsp sea salt

TOPPING
1 egg, beaten
1/4 cup turbinado sugar
1/2 tsp sea salt

1. CRUST:  Blend flour and salt in a large bowl.  Work shortening into mixture using a pastry blender or two knives, until mixture resembles coarse crumbs with some pea sized pieces.  Sprinkle half the water over mixture, distributing moisture evenly into flour.  Add water by the tbsp until dough holds together when pressed.  Shape in two, one ball slightly larger than the other.  Flatten balls into 1/2" thick round disks.  Chill, 30 minutes or up to 2 days.
2. FILLING:  Cook butter and apples in a large deep skillet for 10 minutes.  Cool.
3. Melt butter in a saucepan.  Add flour and cook over low heat for 1 minute, stirring frequently.  Add caramel flavoured sauce, cinnamon and salt.  Cook for 3 minutes.  Combine appleas and sauce in a medium bowl.
4. Preheat oven to 375F.  Roll larger ball of dough on a lightly floured work surface into a circle 2" wider than pie plate.  Roll out remaining dough and set aside.
5. Fill with apple mixture and top with remaining pastry.  Brush edges with egg and press to seal.  Flute edge.  Cut slits on top of pastry.  Brush top of pie with egg, sprinkle with sugar and salt.  Bake in preheated oven, 55-60 minutes or until apples are tender and crust is golden brown.  Cool on wire cooling rack.  Serve with your favourite ice cream.

Candy Cane Shortbread Bars

Festive and easy to make.  A really nice shortbread that is dressed up with candy canes and chocolate.

SHORTBREAD
2 cups butter, softened
1 cup granulated sugar
3 1/4 cup all purpose flour
1/2 cup cornstarch

TOPPING
2 cups semi sweet, milk or white chocolate chips
1/3 cup chopped candy canes or peppermint candies

1. Preheat oven to 300F.  Grease a 10" x 15" baking pan and line with parchment paper, overlapping two sides for easy removal.
2. SHORTBREAD:  Cream butter in a large bowl of an electric mixer on medium high speed until very light in texture, about 5 minutes.  Add sugar and continue beating until sugar is completely combined, about 2 to 3 minutes.
3. Combine flour and cornstarch in a separate large bowl.  Add to butter mixture on low speed until well combined.
4. Press dough evenly into prepared pan.  Bake in preheated oven, 45 to 50 minutes.
5. TOPPING:  As soon as shortbread is removed from oven, immediately sprinkle chocolate chips over hot crust.  Wait 10 minutes for chocolate to melt and spread evenly over curst.  Sprinkle with chopped candies.
6. Refrigerate until chocolate has set.  Cut into 1" x 2" bars.

Orchard and Berry Fruit Crisp

Who doesn't love fruit crisp??  This is simple and delicious, switch up the fruit for something seasonal or slip in your favourite. I halved this recipe and put it in an 8" square pan.

TOPPING
2 cups oats
3/4 cup Turbinado sugar
1/2 cup all purpose flour
1/2 cup chopped pecans, optional
1 tsp cinnamon
1/4 tsp salt
3/4 cup butter, melted

FILLING
3/4 cup Turbinado sugar
2 tbsp all purpose flour
1 tsp cinnamon
1/4 tsp salt
1 kg ripe pears, peeled, cored, cut into 1/2 " cubes (about 3 cups)
1 kg apples, peeled, cored, cut into 1/2 " cups (about 3 cups)
2 cups blueberries, fresh or frozen

1. Preheat oven to 350F.  Place 8, 1 cup oven proof ramekins on a baking sheet.
2. TOPPING: combine topping ingredients in a small bowl.  Reserve.
3. FILLING: Mix sugar, flour, cinnamon and salt in a large bowl.  Add pears, apples and blueberries to sugar mixture.  Toss well to coat fruit.  Divide fruit mixture into prepared baking dishes.  Sprinkle with reserved topping mixture.
4. Bake in preheated oven, 40 to 45 minutes or until topping is golden brown and fruit mixture is bubbling.  Serve warm or at room temperature.
5. **If using frozen blueberries, simply add them directly from the freezer.
6. **To make one large crisp, use a 9"x3" baking dish and bake in a preheated 350 F oven for 50-55 minutes.

Japanese Chicken Curry

I love, love, love this one!  The Japanese curry powder in this recipe uses a lot of healthy turmeric, giving it a distinctive yellow look.  Serve with rice or noodles.  From Food & Drink 2011

1 1/2 lbs (750g) boneless, skinless chicken thighs
Salt and freshly ground pepper
1/3 cup vegetable oil
1 cup thinly sliced onion
1/2 cup coarsely grated peeled apple
2 tbsp Japanese Curry Powder (recipe follows)
1 tbsp chopped fresh ginger
1 tbsp chopped garlic
3 tbsp flour
2 cups chicken stock
4 cups baby spinach
2 tbsp finely chopped coriander

1. Cut chicken thighs in thirds.  Season chicken thighs with salt and pepper.  Heat 2 tbsp oil in a large skillet over medium high heat.  Add thighs in batches and sear about 1 minute per side or until lightly golden.  Reserve.
2. Reduce heat to medium.  Add remaining 1/4 cup oil and onion into skillet and saute for 2 minutes or until onion is softened.  Add apple, curry powder, ginger and garlic and saute for 1 minute or until fragrant.  Stir in flour and cook, stirring for 1 to 2 minutes to cook out floury taste.  Add stock a little at a time until well combined, and bring to a boil.  Simmer 5 minutes to thicken, and taste for seasoning.
3. Return chicken to skillet and cook in sauce for another 10 minutes or until thighs are cooked through.  Add spinach and coriander.  Cook just until spinach wilts.

Serves 4

Japanese Curry Powder

2 tbsp turmeric

1 tbsp ground coriander

1 tsp ground cumin

1/2 tsp ground cardamom

1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp freshly ground pepper

1/4 tsp cayenne pepper

1/4 tsp ground cloves

1/4 tsp ground fennel

Combine all spices in a small bowl and stir until uniform.  Extra curry powder keeps well in a sealed container.  Makes 4 tbsp.

Pizza Margherita with Arugula

I am really starting to enjoy Arugula, it has a slightly bitter, peppery taste that accents most meals very well.  I can sometimes have a hard time finding the Halloumi cheese where I live and have never seen Guernsey Girl cheese.  But the nice thing about this is you can experiment with something new that is in your area!  I really liked the crust for this - simple and quick!.  I use a pizza stone I got from Pampered chef years ago - it is invaluable and far superior to an inexpensive one I received.  I would say it is definitely worth investing in a good quality stone for this recipe.  From Food and Drink 2011

4 tsp olive oil
1 large garlic clove, crushed with side of knife
1 can tomatoes, preferable San Marzano type
1 3/4 to 2 cups all purpose flour
1 envelope or 2 1/4 tsp instant or bread machine dry yeast
1 tsp salt
1 1/4 cups very warm water
6 to 8 large fresh basil leaves, chopped
6 tbsp freshly shredded Parmesan cheese
1 1/2 cups shredded mozzarella cheese
3/4 cup shredded Halloumi or Guernsey Girl cheese
2 cups lightly packed baby arugula
Pinches of coarse salt

1. Combine oil and largely intact garlic in a small dish; set aside.  Place tomatoes in sieve over large bowl to catch juices.  Split open tomatoes to assist in draining; drain 15 to 30 minutes.  Then chop; also set aside.  (Juices can be frozen for use in a different recipe.)
2. To make dough, stir 1 3/4 cups all purpose flour with cake flour, yeast and salt in a mixer fitted with a dough hook; make a well in the centre.  Add water. (water should be very warm to the touch like bath water.) Mix on medium speed until all flour is incorporated into dough; add remaining flour as needed to have soft, slightly sticky dough.  Alternatively mix by hand.  Turn out on well floured surface.  Let rest, covered, for 10 minutes.
3. Arrange 1 oven rack on the lowest level (or 1 above the lowest level if oven element is exposed).  Preheat to 450 F.  Meanwhile use nonstick oil spray to coat three pizza or baking pans large enough to fit pizza dimensions in step 4.
4. Divide dough into thirds.  Gently shape dough into a round or rectangle about half the size needed; place on pans.  Pat out each third into 11 inch rounds or 9x12 inch rectangles.  Form a small rim around edges.  (this pizza dough does not stretch well).
5. Dividing all toppings among 3 pizzas, scatter tomatoes over dough, avoiding rim.  Scatter basil, Parmesan and mozzarella over tomatoes.  Lightly scatter with Halloumi, including a bit on the rim.  Remove and discard garlic from oil.  Drizzle each pizza with about 1 tsp of garlicky oil.  
6. Immediately place pizza on lowest rack, baking in batches as needed.  Bake 10 minutes; use a spatula to turn up 1 corner of the dough to check for browning.  Continue baking for another few minutes as needed.  When nicely browned, slide pizza off pan and onto a cooling rack.  Scatter each with pinches of salt and about a third of the arugula.  Cut into wedges with scissors; serve immediately.

Lemon Roulade with Whipped Cream, Limoncello and Lemon Thyme

A light and wonderful dessert.  I find roulades elegant and easier to make than you might think.  Serve with strawberries, blueberries or raspberries.    From Food and Drink 2011

3 tbsp unsalted butter
3 tbsp all purpose flour
1 cup milk
1/2 cup granulated sugar
1 tbsp grated lemon rind
Pinch salt
2 tbsp lemon juice
4 large egg yolks
5 large egg whites
1/4 cup granulated sugar
1/4 cup all purpose flour
Icing sugar

FILLING
1/2 cup whipping
1/4 cup mascarpone
2 tbsp granulated sugar
1 tbsp limoncello
1 tsp lemon thyme

1. Preheat oven to 375F.  Line a 9 x 13 inch metal baking pan with buttered parchment paper so that it goes up all 4 sides.
2. In a large pot, over medium heat melt butter and add flour.  Off the heat, whisk in milk, sugar and grated lemon rind.  Return pot to heat, and bring to a boil, then simmer slowly for about 2 minutes.  SEason with salt and stir in lemon juice.  Let cool for 10 minutes.  Add yolks 1 at a time, beating well after each addition.  Set aside.
3. Place egg whites in a large bowl and whisk with a pinch of salt until foamy.  Continue to beat egg whites, adding sugar a little at a time until egg whites are glossy and hold droopy peaks.  Stir a large spoonful into milk mixture.  Fold remaining egg whites into mixture along with 1/4 cup flour.
4. Pour into prepared pan and spread evenly.  Bake for 18 to 20 minutes or until puffed and golden. Turn out onto a tea towel sprinkled heavily with icing sugar (to prevent sticking_.  Remove parchment paper and let cool.
5. To make filling, combine whipping cream, mascarpone and sugar and whip until stiff and well combined.  Add limoncello and lemon thyme and whip again.
6. Spread roulade with filling and roll up from the short side using the tea towel as a guide to help rolling.  Let sit, seam side down, for 30 minutes or refrigerate until needed.  Cut into slices.  SE
7. Serve with Limoncello Whipped Cream

LIMONCELLO Whipped Cream

You can flavour whipped cream with any kind of liqueur

1 cup whipping cream

2 tbsp icing sugar

1 tbsp limoncello

1.  Combine whipping cream, icing sugar and limoncello in a chilled bowl.  Beat with electric beater until soft peaks form.

2.  Dollop on the roulade.