Grandmas Chocolate Fudge Cake

 This is moist and soooo delicious!  From Food and drink Holiday 2022

CAKE
1/3 cup (80 mL) unsalted butter, plus more for greasing pan
1/4 cup (60 mL) Dutch-process cocoa powder, plus extra for dusting pan
1 cup (250 mL) granulated sugar
1/2 cup (125 mL) water
1 cup (250 mL) all-purpose flour
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) fine sea salt
1/3 cup (80 mL) whole milk
1/2 tsp (2 mL) white vinegar
1/2 tsp (2 mL) vanilla extract
1 large egg
 
GLAZE
1 cup (250 mL) icing sugar
1/4 cup (60 mL) Dutch-process cocoa powder
3 tbsp (45 mL) whole milk
1/4 tsp (1 mL) peppermint extract (optional)
3 tbsp (45 mL) crushed candy canes

1. For the cake, position rack in centre of oven. Preheat to 350°F (177°C).
 
2. Generously butter an 8-inch (20-cm) round metal cake pan. Line bottom with parchment. Dust sides with cocoa powder, tapping out excess. Set aside.
 
3. Combine sugar, water, butter and cocoa in a medium pot over medium heat. Cook, whisking occasionally, until sugar is dissolved and mixture is smooth. Remove from heat and cool 5 minutes.
 
4. Combine flour, baking powder, soda and salt in a medium bowl. Set aside.
 
5. Transfer sugar mixture to a large bowl. Whisk in milk, vinegar and vanilla until combined. Whisk in egg until smooth and glossy. Whisk in flour mixture just until a smooth batter forms and no white streaks remain (batter will be thin). Transfer to prepared pan.
 
6. Bake in centre of oven until a toothpick inserted into centre of cake comes out clean, 35 to 40 minutes. Transfer to a wire rack and cool 15 minutes. Turn out onto rack and discard parchment. Cool completely.
 
7. For the glaze, whisk icing sugar, cocoa powder, milk and peppermint extract (if using) in a medium bowl until smooth— glaze will be thick.
 
8. To finish, set cake onto a cake stand or plate. Spoon glaze over cake, starting in the centre. Using the back of the spoon, gently push glaze toward the edges so it lightly drips over. Sprinkle perimeter of cake with candy canes. Let stand until glaze has set, at least 30 minutes. Cake will keep covered at room temperature up to 3 days.

Serves 6 to 8

Almond Tarts

These turned out really well.  I love anything almond and these tarts fit the bill!

FILLING
8 tbsp butter
8 tbsp sugar
2 eggs
2 tbsp almond flour
1 tsp almond flavouring

Strawberry or raspberry jam

PASTRY
2 cups all purpose flour
3/4 tsp salt
1 cup shortening, cut into 1 inch pieces

• Line tart tins with plain pastry.  Place small quantity of jam or jelly in the bottom of each.  Top with filling.  Fill to level, sealing each over jam or jelly in order that they will not boil over.  Bake at 375 F for 12 to 15 minutes.  
• FILLING: Mix with electric beater in order given
• PASTRY:  Mix flour and salt.  Blend in shortening with a pastry blender until consistency of crumbs.  Gradually add 4 tbsp ice water; mix thoroughly.  Divide in 2 halves.  Roll each separately on floured board with rolling pin.  Cut with round cookie cutter and work into tart tins.

Kerry Apple Cake

Use a nice tart apple for this cake as it will contrast nicely with the sweetness of the cake.  If you don’t want to do the cider sauce just drizzle a little white frosting over it and you have a great fall dessert.  I made this one for my family at Thanksgiving.   From Food and Drink Spring 2016.

1/2 cup unsalted butter, at room temperature
1/2 cup sugar
1 tbsp grated lemon zest
2 eggs
1/4 cup milk
1 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/8 tsp cinnamon
1/8 tsp nutmeg
3 large cooking apples, peeled and cut into 3/4 inch chunks
1 tbsp brown sugar

CIDER SAUCE
2 cups hard cider
2 sprigs rosemary
1/2 cup sugar

• preheat oven to 375 F.  Grease an 8 inch cake pan and line the base with parchment.
• Cream the butter and sugar with an electric mixer until fluffy, about 2 minutes.  Add zest.  Beat in eggs, then milk.  Sift flour with baking powder, salt, cinnamon and nutmeg, then add to butter mixture.  Stir until combined.  Mix in the apples.  The mixture will appear to have more apples than batter.  Spread evenly into prepared pan and sprinkle with brown sugar.
• Bake for 45 to 50 minutes or until a cake tester inserted into the cake comes out clean.
• Combine cider, rosemary and sugar in a pot over high heat.  Bring to a boil and reduce for 20 minutes or until syrupy.  Remove rosemary sprigs and serve sauce with warm apple cake.

Serves 6 to 8.

Ginger Soy Chicken Skewers

We eat a lot of chicken at our home and this is certainly a different way to prepare it.  Ginger and soy are great flavour partners and using chicken thighs keeps the meat moist.

1/4 cup sodium reduced soy sauce
4 tsp granulated sugar
4 tsp sesame oil
2 cloves garlic, pressed or minced
1 tbsp minced fresh ginger
1/4 tsp hot pepper flakes
8 boneless skinless chicken thighs, quartered
1 sweet onion, quartered
8 green onions, cut into 1 1/2 inch pieces

• Mix together soy sauce, sugar, sesame oil, garlic, ginger and hot pepper flakes until sugar is dissolved; toss with chicken until coated.  Marinate for 20 minutes.
• Separate sweet onion quarters into pieces 3 layers thick.  Toss together sweet onion, green onions, chicken and marinade until coated.  Alternately thread chicken, onion and green onions onto skewers.
• Grill, covered, on greased grill over medium heat, turning once, until juices run clear when chicken is pierced, 12 to 15 minutes.

Makes 4 main course servings.

Danish Rum Souffle

A decadent and delicious dessert!

4 egg yolks
3 egg whites
1 cup sugar
1/4 cup rum
1 envelope plain gelatin
1/4 cup cold water
1/2 pt whipping cream
Unsweetened chocolate

Beat egg yolks and 1/2 cup sugar until light lemon colour.  Add rum.  Dissolve gelatin in water and dissolve over boiling water.  Stir into yolk mixture.  Beat cream until stiff.

In another bowl, beat egg whites until stiff and moist.  Add remaining sugar gradually.  Fold cream into egg yolk mixture; fold in stiffly beaten egg white meringue.  Pour into a serving dish; chill 4 to 6 hours. Serve garnished with more whipped cream and curls of unsweetened chocolate.

Coconut Chiffon Cake

This cake was a big hit with family and friends.  It is light and flavourful without being too sweet.  My only adjustment was that I did not put the shredded coconut in the cake.  From Food and Drink Spring 2016.

CAKE
2 cups sifted cake flour
1 1/2 cups sugar
2 tsp baking powder
1/4 tsp kosher salt
1/4 cup coconut oil
1/4 cup lukewarm water
1/4 cup coconut milk
6 eggs, separated
1/4 tsp vanilla extract
Finely grated rind of 1 medium orange
3/4 cup finely shredded, sweetened coconut
1/4 tsp cream of tartar

GLAZE
3/4 cup icing sugar
1 tbsp fresh orange juice
1 tbsp coconut milk
1/2 cup flaked or shredded coconut for garnish

1. Preheat the oven to 350F.
2. Sift the flour, 2/3 cup sugar, the baking powder and salt into the bowl of an electric mixer fitted with the paddle attachment and mix on low speed just to combine.
3. Place the coconut oil in a small saucepan and place over low heat just to liquefy.  Combine the oil with the 1/4 cup of lukewarm water.
4. Pour the coconut oil-water mixture, and the coconut milk into the dry ingredients and mix on low speed to combine. Add the egg yolks, vanilla extract and orange rind; mix at low speed only until smooth, stopping once or twice to scrape the sides and bottom of the bowl.  The mixture will be yellow and thick.  Remove the bowl from the mixer and stir in the shredded coconut.
5. In another bowl, stir together the remaining 2/3 cup sugar and the cream of tartar.  In a clean bowl, with the whisk attachment, whip the egg whites at high speed until frothy.  With the mixer running add the sugar and cream of tartar mixture in a slow stream and continue whipping to form soft peaks.
6. With a large rubber spatula, fold one quarter of the egg white mixture into the yolk mixture, then fold in the remaining egg whites until completely combined.  The batter should be smooth with no streaks.  Pour into a 10x4 inch ungreased chiffon cake pan.  Bake until the top is golden brown and springs back when touched lightly, about 45 minutes.
7. Remove cake from oven and turn pan upside down, allowing the cake to cool completely in the pan, to unfold, turn the pan upright.  Run a thin knife around the edge of the pan, then use a skewer to loosen the cake from the centre tube.  Turn the cake out onto a serving plate.
8. For the glaze, sift the icing sugar into a bowl.  Add the orange juice and coconut milk and whisk to combine.  Pour the glaze over the top of the cake and spread just to the edges.  Dust the sides of the cake with sifted icing sugar if you wish.  The cake will keep for up to 2 days if wrapped well with plastic warp, and stored at room temperature.

Serves 12

Old Fashioned Bread Pudding

A great comfort food!

8 slices crusty bread
6 large eggs
1/2 cup granular sugar
1 cup heavy cream
1 cup water
1 vanilla bean split and scraped
1 - 3 inch cinnamon stick

• Heat oven to  350 F.  Generously butter a 9 inch square baking pan; set aside.  Cut bread into 1/2 inch cubes.  Place cubes in a large bowl.  In a medium bowl, whisk together eggs and sugar substitute; set aside.
• In a medium saucepan over medium heat, stir together the cream, water, vanilla, and cinnamon stick.  Cook, stirring, until the mixture just comes to a boil.
• Whisk hot cream into egg mixture, then pour over the bread cubes.  Let stand 10 minutes, turning occasionally with a rubber spatula.
• Transfer pudding mixture to the prepared pan.  Place pan in a larger roasting pan, fill the outer pan with enough hot water to come halfway up the sides of the pudding pan.   Bake for about 1 hour, until set.  Let cool for at least 30 minutes before cutting.  Serve warm or chilled.

Cherry, Almond and Lemon Florentines

These are outstanding for the upcoming Holiday season.  They are similar to the classic Italian Lace Cookie.  From Food and Drink Holiday 2014.

1/4 cup whipping cream
1/4 cup unsalted butter, cut into pieces
1/2 cup sugar
2 tbsp honey
2 tsp grated lemon rind
1/4 tsp salt
1/4 cup all purpose flour
3/4 cup sliced almonds
1/4 cup dried cherries, chopped
6 oz dark chocolate, chopped

1. Preheat oven to 350F.
2. Combine cream, butter, sugar and honey in a small pot over medium low heat, stirring to dissolve sugar.  Bring to a boil, remove from heat and stir in lemon rind, salt and flour until smooth.  Stir in sliced almonds and dried cherries.
3. Lightly butter the wells of a nonstick muffin tin.  Spoon 1 tsp of batter into each well, and use the back of a spoon to spread into an even layer.  Bake for 8 to 9 minutes or until golden brown and set.  Let cool for 5 minutes to harden then use the point of a butter knife to pop the cookies out of their wells, and let cool completely on a baking rack.  Repeat with remaining batter.
4. Melt chocolate in a small heavy pan over low heat.  Remove from heat.  Dip cookies into chocolate to cover halfway, or drizzle chocolate overtop cookies.  Transfer to a parchment lined baking sheet and let stand until chocolate has set.

Makes about 36 cookies.

Tart Lemon Peel and Cheese Danishes

These were a huge hit at home although I must admit I left out the candied Lemon Peel.  Either way these are an easy way to make Danishes and are delicious.  From Food and Drink Holiday 2014.

2 lemons
2 cups granulated sugar, divided
1/2 cup water
1 block (225 g) cream cheese, at room temperature
1 tsp all purpose flour
1/2 tsp vanilla extract
2 eggs
1 pkg (397 to 454 g) store bought puff pastry, defrosted.

• Using a vegetable peeler, pull long strips of peel and pith from one end of lemon to the other.  Cut into strips about 1/4 inch thick.  Bring a saucepan filled with water to a boil.
• When boiling add peel.  Cook for 1 minute.  Using a slotted spoon, remove to a bowl of cold water.  Repeat this step 2 more times.
• Pour 1 cup sugar and 1/2 cup water into a medium saucepan.  Set over medium heat.  Heat until sugar dissolves.  Add peel. Simmer until lemon is tender and mixture is syrupy, about 10 minutes.  Using a slotted spoon, remove peel to a rack.  Let cool completely.  When cool, place 1/2 cup sugar in a small bowl.  Add peel and turn to evenly coat.  Remove to a lightly oiled rack set over a baking sheet.   Let cool and dry for at least 3 hours or overnight.
• Finely chop half of lemon peel.  Place cream cheese in a bowl.  Using a stand mixer or a hand mixer, beat until smooth.  Add all purpose flour, vanilla, 1 egg and remaining 1/2 cup sugar.  Beat on low speed until evenly mixed.  Add chopped peel.  Beat until evenly mixed.
• Using a floured rolling pin, roll out half of pastry over a lightly floured counter until 12 x 12 inch square.  Cut into 4.  Repeat with remaining piece of pastry.  Arrange pastry squares over 2 parchment lined baking sheets.  Divide and spoon cream cheese mixture over centre of each.  Beat remaining egg in small bowl with a little water.  Brush over edges of pastry.  Working 1 pastry square lift 2 opposite corners and pinch together over cream cheese.  Repeat with remaining pastries.  Refrigerate for 30 to 60 minutes until chilled and firmed up.
• Preheat oven to 400F.
• Brush pastry tops with egg wash.  Bake in centre of preheated oven until pastry is golden, about 16 to 20 minutes.  Carefully press a few pieces of candied lemon peel into tops of warm pastries. Serve warm or at room temperature.

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.

Spiced Nuts

This recipe can be made several months ahead and stored in the freezer and will keep well for a week in an air tight container in the refrigerator.  The recipe is not too spicy…you could always add a little hot sauce if you felt the need to add some heat.  From Food and Drink Holiday 2000.

2 tbsp unsalted butter, melted
2 tbsp Worcestershire sauce
2 tbsp granulated sugar
2 tsp chili powder
1 tsp salt
1/2 tsp dried leaf oregano
1/2 tsp ground cumin
1/2 tsp cayenne pepper
1 cup each pecan halves, macadamia nuts, blanched almonds and cashews about 500 g (mix in whatever your favourites are)

1. Preheat oven to 350F.  In a large bowl, stir butter with Worchestershire, sugar and spices until mixed.  Add nuts and mix well until evenly coated with spice mixture.
2. Turn onto a baking sheet, spread to form a single layer.  Bake in oven 8 to 10 minutes stirring 3 to 4 times during baking.  Turn into a bowl, taste and adjust seasoning.  

Sun-Dried Tomato Bread with Shallots and Herbs

This recipe uses some of the oil from the sun-dried tomatoes giving the bread a red tone.  There is lots of flavour in this loaf and it is easy to adjust the flavour by switching the herbs to your favourite variety.    Fresh herbs give the best flavour.  From Food & Drink Winter 2012.

1 tsp olive oil
3 large shallots
1/2 cup drained sun-dried tomatoes, finely chopped
1 tbsp yeast, instant or traditional
1 3/4 cups water, just warm to the touch
1 tbsp sugar
3 tbsp oil drained from sun-drained tomatoes
1 tbsp finely chopped fresh thyme leaves
2 tsp salt
1 1/2 tsp dried oregano leaves
4 to 5 cups all purpose flour

1. Heat olive oil in a very small frying pan over medium heat.  Add shallots; cook 3 to 5 minutes, stirring occasionally, or until softened.  Cool to lukewarm; stir in sun-dried tomato bits.
2. Proof yeast by stirring warm water with sugar and sprinkling yeast overtop, then setting aside for 5 to 10 minutes.  Then stir to dissolve yeast completely.
3. Meanwhile stir tomato oil, thyme, salt and oregano in a large mixing bowl or the bowl of stand mixer fitted with a dough hook. (I don't have this so I just use the old fashioned method of stirring by hand).  Stir in the proofed yeast mixture.  Slowly add 3 cups of flour, mixing well.
4. Stir 1/4 cup flour into shallot mixture; add to dough, mixing in well.  Continue adding flour until dough is becoming hard to stir.  Then turn out onto a well floured work surface or continue to use stand mixer.
5. Begin to knead dough, adding flour slowly as needed to have a soft yet well-formed dough, from 5 to 10 minutes.  All flour may not be needed.  Turn into a large generously oiled bowl; turn dough ball in bowl so all is coated with oil.  Loosely cover with a piece of plastic wrap; let rise for 1 hour or until doubled.  (For delayed baking, turn dough that has not yet risen into a large oiled mixing bowl, cover with plastic wrap and chill for up to a day.  While refrigerated, dough rises slowly.  When ready to bake, go directly to step 6 to shape loaf.)
6. Preheat oven to 375F.  Turn dough out onto a lightly floured work surface.  Pressing down to burst large bubbles, press out dough into a 12 inch square.  Tightly roll up into a long loaf.  Place, smooth side up on large parchment lined baking sheet.
7. Lightly oil top of loaf with additional olive or tomato oil; loosely cover with plastic wrap.  Let rise on top of or in vicinity of warm oven (not over oven vent) for 30 to 45 minutes or until dough has doubled. (Refrigerated dough takes about 1 1/4 hours to double.)
8. Remove plastic wrap.  Using a serrated knife gently placed on top of the loaf, draw knife gently across top of dough to form a pattern of 4 or 5 evenly spaced shallow slashes.
9. Bake in centre of preheated oven for 35 to 40 minutes or until golden and the smell of baking bread is very evident.  A tap on loaf bottom sounds hollow.  Take off baking sheet and cool on a rack.  Serve accompanied with a dish of garlicky olive for dipping.  

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.

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.

Layered Chicken Salad

Prepare this one the night before so the flavours can mix.

4 to 5 cups shredded iceberg lettuce
1/4 lb bean sprouts
8 oz can water chestnuts, sliced
1 medium sized cucumber, thinly sliced
1/2 cup green onions, thinly sliced
2 - 8oz pkg pea pods
4 cups cooked chicken, cut into strips
2 cups mayonnaise
2 tsp curry powder
1/2 tsp ground ginger
1 tbsp sugar
10 to 12 cherry tomatoes, halved

Spread lettuce as evenly as possible in a 4 quart glass bowl.  Top with 1 layer each of sprouts, water chestnuts, cucumber, onions, pea pods and chicken (make sure pea pods are dry).  Stir together, in a bowl, the mayonnaise, curry, ginger and sugar.  Spread evenly over salad.  Decorate with halved cherry tomatoes.  Cover and refrigerate until ready to serve.  You may want extra mayonnaise mixture to serve on the side.

Japanese Cabbage Salad

A nice variety of veggies in this one.

1/2 cup slivered almonds
2 tbsp sesame seeds
3/4 medium cabbage, shredded
12 oz fresh bean sprouts
2 cups fresh sliced mushrooms
2 or 3 green onions, chopped
1/4 cup sunflower seeds
Water chestnuts
1 1/2 cup chow mein noodles

Dressing:
1 pkg seasoning from instant noodles (chicken flavour)
1/2 cup Olive oil
2 to 4 tbsp soy sauce
3 tbsp vinegar
1 tbsp sugar
1/2 tsp pepper

Pour dressing over just before serving.

Sugar Cookies

A simple and versatile recipe.  This is an oldie I found in Canadian Living April 1995!  Kids will love to decorate!

1 cup butter, softened
1 cup packed brown sugar
1 egg
1 tsp vanilla
2 cups all purpose flour
1/2 tsp baking powder
1/4 tsp nutmeg
pinch salt

ICING
2 3/4 cups icing sugar
2 egg whites
food colouring

In bowl, beat butter until light and fluffy; gradually beat in sugar.  Beat in egg and vanilla.  In separate bowl, stir together flour, baking powder, nutmeg and salt; using wooden spoon, gradually stir into butter mixture.

Divide dough into 4 portions; flatten slightly.  Wrap in plastic wrap and refrigerate for at least 1 hour or up to 24 hours.

On lightly floured surface, roll out 1 portions of the cookie dough to 1/4 inch thickness.  Using cookie cutters, cut out shapes; carefully place cookies 1 inch apart on parchment paper lined or ungreased baking sheets.  Repeat with all the remaining dough.

Bake in 375F oven for 10 to 12 minutes or until light golden on bottom and edges.  Let cool for 1 minute on baking sheets; transfer to racks.  Let cool completely.

Icing:  In bowl, combine icing sugar and egg whites; beat until thick and smooth.  Divide among small bowls; stir in food colouring.  Decorate cookies as desired.  Makes about 3 dozen cookies.

Variation:
Cocoa sugar cookies:  For dark cookies replace 1/3 cup flour with unsweetened cocoa powder.  For lighter cookies replace 1/4 cup of the flour with cocoa powder.

Mango Fruit Pavlova

This is a variation of a recipe I found in Food & Drink 2011.  I like Mango and it works well with the sweet meringue.

MERINGUE
4 large egg whites at room temperature
1/2 tsp cream of tartar
3/4 cup sugar
1 tsp cornstarch
1 tsp white vinegar

CREAM & FRUIT
1 cup whipping cream
2 tbsp sugar
1 tsp finely grated lemon zest
1 tbsp lemon juice
1 ripe mango

1. Preheat the oven to 250F
2. Trace an 8 inch circle onto a piece of parchment paper using a magic marker, and line a baking tray with the parchment paper, with the marked side down (so the ink won't transfer to the meringue as it bakes).
3. Whip the egg whites and cream of tartar until they are foamy, then slowly pour in the sugar while whipping and continue whipping on high speed until the whites hold a stiff peak when the beaters are lifted (the whites will be thick and glossy). Fold in the cornstarch and vinegar.  Spoon the whites onto the parchment paper and spread it to fit the circle, using your spatula to create pretty swirls.
4. Bake the meringue for 75 to 90 minutes until the exterior is dry, cracking the oven door if the meringue starts showing signs of browning.  Once out of the oven and cooled, the meringue should feel dry on the outside and peel away from the parchment easily.  If still a little soft, return to the 250F oven for another 10 to 20 minutes.  Cool the meringue on the tray before removing.
5. Whip the cream to a soft peak and beat in the sugar, lemon zest and juice.  Chill until ready to assemble.
6. Assemble the pavlova immediately before serving.  Place the meringue onto a platter and top with the whipped cream.  Peel and cut the mango into small pieces and spoon over cream.  Slice and serve as you would a cake or tart.

Serves 8

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.

Tiramisu Cheesecake Bowl

This dessert can be made in one large bowl or individually - you choose :)

11 Graham Wafers
1/2 cup strong coffee
2 tbsp coffee liqueur or brandy
1 pkg (250 g) Cream cheese
1 cup Mascarpone cheese
1 tsp vanilla
1 pkg unflavoured gelatine
1 cup milk
3/4 cup granulated sugar
1 cup sour cream
1 square bittersweet Chocolate, finely grated

1. Spread wafers, overlapping if necessary in bottom of an 8 inch round glass dish or serving bowl. Mix together coffee and liqueur.  Brush evenly over wafers.  Beat cream cheese until smooth.  Add mascarpone and vanilla, beating until smooth.
2. Sprinkle gelatine over 1/4 cup of the milk.  Let stand for 1 minute.  Combine remaining milk with sugar and bring to a boil.  Stir gelatine into milk mixture.  Let cool slightly.  Beat half of the milk mixture into mascarpone mixture.  Scrape onto graham wafers and smooth to cover evenly.
3. Mix sour cream with remaining milk mixture.  Drizzle over mascarpone layer.  Gently smooth until even.  Refrigerate for at least 2 hours.  Just before serving, sprinkle grated chocolate over top.