Mushroom Leek Strudel

This is an elegant dish!

6 cups sliced mushrooms
1/3 cup butter
1/4 cup lemon juice
2 garlic cloves, minced
1/4 cup all purpose flour
4 medium leeks (1 bunch) white and light green parts
1 cup light cream (or milk)
1 1/2 tsp salt
1/2 tsp cinnamon
1/8 tsp freshly ground pepper
2/3 cup butter, melted
1/3 cup fine breadcrumbs
14 sheets phyllo pastry

• Melt the 1/3 cup butter in a large heavy bottomed saucepan or large frying pan.  Add the mushrooms, lemon juice and garlic and saute briskly, stirring constantly, over medium-high heat for 5 minutes.  Sprinkle the flour over the mushrooms and saute for 5 minutes, continuing to stir constantly.  Slice the leeks, thinly add to the saucepan and cook another 3 minutes.  Keep up the stirring or the mixture will scorch.
• Lower the heat, pour in the cream, salt, cinnamon, nutmeg and pepper and cook until the filling thickens evenly, about 5 to 7 minutes.  Remove from the heat and cool.
• Butter a pan the same size as a sheet of phyllo pastry.  Place one sheet of phyllo in the pan, brush with butter and sprinkle lightly with breadcrumbs.  Repeat with 6 more layers, buttering and sprinkling each with breadcrumbs.  Spread the filling evenly over the pastry.  Cover with 7 more sheets of phyllo, buttering each sheet and sprinkling all the sheets but the last with crumbs.
• Bake at 375 F for 40 to 50 minutes or until the pastry is golden and crisp and the filling bubbling.  Let stand a few minutes to firm, then cut into squares using a serrated knife.
• Makes 8 main course servings, about 12 hors d'ouevre sized squares.

Basic Chocolate Truffles

A great basic recipe, I like it with almond extract instead of the vanilla, but try your favourite liqueur or some nuts or fruit!

8 oz (224g) semi sweet chocolate, finely chopped
1/2 cup whipping cream
1/2 tsp vanilla
icing sugar, ground almonds (toasted) or sprinkles

Place chopped chocolate in a large bowl.  Pour cream into a small saucepan and set over medium high heat.   Bring just to a boil.  Pour over chocolate.  Add vanilla.  Stir until completely melted and mixture is evenly blended. Pour into a small bowl and refrigerate, uncovered, until completely cool and firm enough to roll into a ball - at least 2 hours.  If you need to store longer, cover and refrigerate up to 3 days.

Line a tray or baking sheet with waxed or parchment paper.  Let chocolate mixture sit at room temperature until it is soft enough to handle.  Scoop up a scant 1 tbsp of cooled chocolate mixture and roll into a ball.  Place on tray.  Repeat with remaining mixture.  Refrigerate balls until firm at least 15 minutes.

Place icing sugar, ground almonds or sprinkles in a large bowl.  Roll balls in bowl until evenly coated.

Truffles will keep well refrigerated in an airtight container for up to 1 week.

Peppermint Pattie Brownies

These are excellent!

Brownie Base
1 cup granulated sugar
3/4 cup butter, cubed
3/4 cup cocoa powder
2 eggs
1/2 tsp vanilla extract
1/2 cup all purpose flour
1/4 tsp baking powder

Peppermint topping
5 oz white chocolate, chopped
1/4 cup whipping cream
1 tbsp butter
1/4 -1/2 tsp mint extract
3 - 5 drops green food colouring

Chocolate topping
5 oz bittersweet chocolate, finely chopped
1/2 cup whipping cream
1 tbsp butter

For Brownie Base:  Line an 8 inch square baking pan with parchment paper.  Preheat oven to 325 F.  Place sugar, butter and cocoa in a saucepan set over low heat.  Stir often until melted and smooth.  Remove from heat.  Beat in eggs one at a time, mixing well between additions.  Beat in Vanilla.

In a medium bowl, stir together flour and baking powder.  Add to cocoa mixture and beat until completely mixed.  Pour into pan and bake until edges are set, 25-30 minutes.  Place on a rack to cool completely in the pan.

For Peppermint Topping:  Place white chocolate and cream in a bowl.  Microwave on medium in 1 minute intervals, stirring as needed, until chocolate is melted and mixture is smooth.  Stir in butter, then 1/4 tsp of the peppermint extract and the food colouring.  Taste and stir in an additional 1/4 tsp extract if desired.  Cool in the fridge, stirring occasionally, for 30 minutes.

For Chocolate Topping:  Follow the same cooking method for Peppermint Topping, but leave at room temperature.  Stir occasionally.

Leave cooled brownies in pan.  Evenly spread with mint topping, then refrigerate until firm (it'll still be a little sticky), about 30 minutes.  Spread chocolate overtop mint, and refrigerate at least 1 hour.  Remove from pan, peel off parchment and cut into squares.

Big Breakfast Pie

A great brunch item or breakfast for dinner!

3 mild Italian Sausages ( or spicy if you like a little kick)
1/2 of a 397g package frozen puff pastry, thawed
7 eggs, divided
pinch each black pepper and dried oregano leaves or thyme leaves
3-4 slices smoked deli ham, each sliced into 3 pieces
1 cup grated cheddar cheese

• Preheat oven to 400F.
• Squeeze sausage meat from casings into a frying pan (I love my cast iron one for this) and set over medium high heat.  Break meat up with a spatula and stir until no pink remains, about 8 minutes.  Drain and set aside.
• Roll pastry into a rough circle about 12 in in diameter.  Place in a 9 in pie plate and let edges hang over the sides.
• Whisk 6 eggs with pepper and oregano.  Spoon a little of the egg mixture into a saucer and set aside.  Scrape sausage mixture into pie shell.  Arrange ham overtop, pour in egg mixture, then tilt plate to distribute evenly.  Sprinnkle with cheese.  In small overlapping sections, fold pastry up toward centre of pie tightly, with just a small hole showing.  Puff pastry is very elastic, so don't be afraid to tug.  Brush top with reserved egg mixture.
• Bake in centre of oven for 15 minutes.  Remove from oven and crack remaining egg in hole in centre of pie.  Carefully return to oven and continue to bake until pastry is golden and egg is set, about 15 minutes more.  Remove to a wire rack and let stand about 8 minutes before serving.

Twist-O-Caraway Sticks

Fun an easy appetizer

1 beaten egg
1 tbsp water
1 tsp country style Dijon mustard
3/4 cup shredded swiss cheese
1/4 cup finely chopped onion
2 tsp snipped parsley
1 1/2 tsp caraway seed
1/4 tsp garlic salt
1/2 of a 17 1/4 oz frozen puff pastry (1 sheet) thawed

In a small bowl combine egg, water and mustard; set aside.  In a medium bowl stir together cheese, onion, parsley, caraway seed and garlic salt.  Unfold pastry sheet.  Brush generously with the egg mixture.  Sprinkle cheese mixture lengthwise over half of the rectangle.  Fold plain half over cheese, lining up edges and pressing to seal.  Brush top of pastry with egg mixture.  With a sharp knife, cut pastry crosswise into 1/2 inch wide strips.  Twist each strip several times and place 1 inch apart on a greased baking sheet, pressing ends down.  Bake in a 350 oven for 18 to 20 minutes or till light brown.  Serve warm.

Cranberry Hazelnut Stuffing

Something for your next big dinner

1/2 cup dried cranberries
1/4 cup orange liqueur or orange juice
1 1/4 cups chopped celery
1 1/4 cups chopped onion
1/4 cup butter
1 tsp poultry seasoning
1 8 oz pkg herb seasoned stuffing mix 2 cups
2 cups peeled, chopped apple (2 apples)
1/2 lb turkey sausage
1 cup cooked wild rice
1/2 cup shopped hazelnuts or slivered almonds
1/2 cup snipped parsley
3/4 to 1 cup chicken broth
Salt and pepper to taste

• In a small saucepan bring cranberries and orange liqueur or juice to boiling.  Remove from heat and set aside.
• In a large skillet cook celery and onion in hot butter till tender.  Stir in poultry seasoning; set aside.  In a large bowl combine stuffing mix, apple, cooked sausage, wild rice, hazelnuts or almonds, and parsley.  Stir in the cranberry mixture and celery and onion mixture.  Drizzle with enough chicken broth to moisten, tossing lightly.  Season with salt and pepper.  Use to stuff one 8 to 10 lb turkey, or bake covered, in an ungreased 3 quart casserole in a 325 oven for 40 to 60 minutes or till heated through.  Makes 8 to 10 servings.

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.

Almond Macaroons

1 - 8 oz can almond paste
2/3 cup sifted powdered sugar
1/4 cup sugar
2 egg whites
8 candied red cherries, cut into sixths

• Line a cookie sheet with parchment paper or foil.  Lightly grease the foil; set aside.  In a large mixer bowl combine almond paste, powdered sugar, sugar and egg whites.  Beat with an electric mixer on medium speed till combined.  Beat on high speed for 3 minutes, scraping the sides of the mixing bowl often.
• Place the dough in a decorating bag fitted with a large star tip.  Pipe rosettes 1 inch in diameter onto the prepared cookie sheet about 1 inch apart.  Or, drop dough from a teaspoon into 1 inch mounds on cookie sheet.  Place one candied cherry piece in the centre of each cookie.
• Bake in a 325 oven for 15 to 20 minutes or till cookies just start to brown.  Cool completely on wire racks before removing from parchment or foil.  Cover tightly and store in a cool, dry place for up to 1 week.  Makes about 45 cookies.

Warm Broccoli and Cheddar Dip

For a healthier version, swap the sour cream for fat free Greek Yogurt and skip the cheese or change it to Feta.

1 envelope Vegetable Soup Mix (Lipton or your favourite)
1 container 16oz sour cream
1pkg 10 oz frozen broccoli (chopped) or spinach, thawed and squeezed dry
1 cup shredded Cheddar cheese

in 1 quart casserole dish, combine vegetable recipe soup mix, sour cream, broccoli and 3/4 cup cheese until smooth.  Top with remaining 1/4 cup cheese.  Bake at 350F for 30 minutes.

Kringla

I remember my Dad making a similar version of these, except that he deep fried them.  They were good but I think this might be less trouble and lower in fat - not that cookies are ever a healthy choice :)

4 cups all purpose flour
1 1/2 cups sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1/2 cup butter, softened
2 tsp vanilla
1 egg
Sugar

• In a large mixing bowl stir together flour, sugar, baking powder, baking soda, and salt.  Add buttermilk, butter and vanilla.  Beat with an electric mixer on low speed till combined.  Beat on high speed for 2 minutes.  Add egg; beat for 2 minutes more.  Cover and chill the dough for at least 2 hours or till it is firm enough to handle.  It may be a little sticky to the touch even after chilling.)
• Grease a cookie sheet; set aside.  Shape dough into 1 inch balls.  On a lightly floured surface roll each ball into a 6 to 8 inch long rope.  On the prepared cookie sheet, shape ropes into figure eights.  Bake in a 375 oven for 6 to 8 minutes or till th edges are firm and light brown, though the tops will still be pale.
• Transfer cookies to a wire rack; brush tops with water to keep soft.  If desired, sprinkle cookies with sugar.  Cool completely.  Cover tightly and tore in a cool, dry place.  Makes 60 to 72 cookies

Hamantaschen Cookies

A version of the traditional Jewish pastry

4 cups all purpose flour
2 tsp baking powder
3/4 cup shortening
1 cup sugar
1/4 cup cooking oil
3 eggs
1/4 cup orange juice
**
Desired Filling such as jam, chopped nuts, pie filling or chocolate

• In a medium mixing bowl stir together the flour and baking powder; set aside.  In a large mixing bowl beat the shortening with an electric mixer on medium speed for 30 seconds.  Add the sugar and cooking oil; beat on medium speed till fluffy.  Add the eggs and orange juice; beat on low speed just till combined.  Gradually add the flour mixture, beating with the electric mixer on medium speed till combined.
• Divide the dough into 4 portions.  Wrap each portion in waxed paper or clear plastic wrap.  Chill for 3 hours or freeze for 1 hour or till the dough is firm enough to handle.
• Lightly grease a cookie sheet; set aside.  On a lightly floured surface roll pastry, one portion at a time, to 1/3 to 1/4 inch thickness.  Using a 3 inch round cookie or biscuit cutter, cut dough into circles, rerolling trimmings as necessary.
• Arrange circles about 1 inch apart on the prepared cookie sheet.  Spoon 1/2 to 1 tsp of filling in each centre.  To shape into triangles, fold 3 sides up, without covering the filling; pinch the 3 corners to seal.
• Bake in a 350F oven for 12 to 15 minutes or till edges are golden.  Cool the cookies on the cookie sheet for 1 minute.  Transfer cookies to a wire rack to cool completely.  Makes about 48 cookies.

Neapolitan Cookies

Just continuing with my Christmas in July theme, these are easy, colourful and good!

2 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1 cup butter
1 1/2 cups sugar
1 egg
1 tsp vanilla
***
1/2 tsp almond extract
5 drops red food colouring
1/2 cup finely chopped walnuts
1 square unsweetened chocolate, melted and cooled to room temperature

1. In a smal mixing bowl stir together flour, baking powder and salt; set the mixture aside.
2. In a medium mixing bowl beat butter with an electric mixer on medium speed for 30 seconds.  Add sugar and beat till fluffy.  Add egg and vanilla; beat just till combined.  Slowly add the flour mixture, beating on medium speed about 3 minutes or till combined.
3. Line a 9 x 5 x 3 inch loaf pan with waxed paper, allowing the ends of the paper to hang over the sides of the pan; set aside.  Divide the dough into 3 portions.  To one portion of the dough, stir in the almond extract and red food colouring; pat onto the bottom of the pan.  To another third of the dough, stir in chopped nuts; pat evenly over pink dough in pan.  To the remaining third of the dough stir in melted chocolate; pat evenly onto nut dough.  Cover and chill at least 4 hours or till dough is firm enough to slice.
4. Lift the waxed paper to remove the chilled dough from the pan; remove the waxed paper.  Cut the dough in half lengthwise, then slice each half crosswise into 1/8 to 1/4 inch thick slices.  Arrange the slices about 1 inch apart on an ungreased cookie sheet. (A stone one if you have it)
5. Bake in a 350 oven for 10 to 12 minutes or till edges are firm and light brown.  Cool on cookie sheet for 1 minute.  Transfer cookies to a wire rack to cool completely.  Makes 72 to 84 cookies.

Egg Nog Cookies

Another seasonal favourite, you can make these anytime though - just substitute the eggnog with milk.

2 cups all purpose flour
1 cup sugar
3/4 tsp baking powder
1/4 tsp salt
1/4 tsp ground nutmeg or cardamom
2/3 cup butter
1 slightly beaten egg
1/4 cup eggnog
1/2 cup finely crushed butterscotch or rum flavoured hard candies

1 recipe Eggnog Glaze
Yellow Coloured sugar

* In a large mixing bowl stir together flour, sugar, baking powder, salt and nutmeg or cardamom.  Cut in butter till pieces are the size of small peas.  Make a well in the centre.  Combine egg and eggnog; add all at once to dry mixture.  Stir till moistened.  Cover and chill dough about 2 hours or till firm enough to handle.

* Line a cookie sheet with foil; set aside.  On a well floured surface roll dough to 1/4 inch thickness.  Using cookie cutters, cut into desired shapes, rerolling trimmings as necessary.  Cut small shaped holes inside the shapes, rerolling trimmings.  Place cookie shapes with holes in centres about 1 inch apart on the foil lined cookie sheet.  Sprinkle crushed candies into the holes.

* Bake in a 375F oven for 10 to 12 minutes or till edges are firm and light brown.  Cool on the cookie sheet for 5 minutes.  Carefully transfer the cokies on the foil to a wire rack to cool completely.
When cookies are cool, carefully peel the foil from bottoms of cookies.  Spread the cookie tops with Eggnog Glaze.  If desired, sprinkle with coloured sugar.  Makes about 24 cookies

Eggnog Glaze
In a small mixing bowl stir together 3 cups sifted powdered sugar, 1/4 tsp rum extract, and enough eggnog (2 to 3 tbsp) to make a glaze of spreading consistency.

Sugar Cookies Delight!

Always fun to make with kids!

3 cups all purpose flour
1 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
2 eggs
4 tsp milk
1/2 tsp vanilla
1/4 tsp anise extract or almond extract
2/3 cup butter
1 1/3 cups sugar
1 recipe Powdered sugar icing
Small multicoloured decorative candies or coloured sugar

• In a medium mixing bowl stir together flour, cream of tartar, baking soda and salt; set aside.  In a small mixing bowl stir together eggs, milk, vanilla, and anise or almond extract; set aside.
• In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds.  Add sugar and beat till fluffy.  Alternately add flour mixture and egg mixture to sugar mixture, beating till combined (the dough may be a bit sticky).  Wrap dough in waxed paper or clear plastic wrap; chill for 2 to 24 hours or till firm enough to handle.
• On a lightly floured surface roll dough to 1/3 to 1/4 inch thickness.  Using cookie cutters cut into desired shapes, rerolling trimmings as necessary.  Arrange cut outs about 1 inch apart on an ungreased cookie sheet.  (If you don't have one, get a stone sheet, they are wonderful).  Bake in a 375 oven for 5 to 7 minutes or till edges are firm and light brown.  Cool on cookie sheet for 1 minute.  Transfer cookies to a wire rack to cool completely.
• If desired decorate with Powdered Sugar Icing and small candies.

Powdered Sugar Icing

1 cup sifted powdered sugar

1/4 tsp vanilla

milk or orange juice

few drops of food colouring

* In a mixing bowl stir together sugar, vanilla, and 1 tbsp milk or juice.  Stir in milk or juice, 1 tsp at a time till of piping (thick), drizzling (medium thickness), or spreading (thin) consistency.  If desired, stir in food colouring.

Gingerbread Men

My favourite gingerbread recipe, we make these at Christmas usually.

6 cups all purpose flour
1 tbsp ground ginger
2 tsp ground cinnamon
1 1/4 tsp baking soda
1/2 tsp salt
1 cup butter
1 cup packed brown sugar
1 cup molasses
2 eggs
2 tsp finely shredded orange peel
1/2 tsp finely shredded lemon peel
1 recipe creamy frosting (optional)
1 recipe powdered sugar icing (optional)
decorative candies

1. In a medium mixing bowl stir together flour, ginger, cinnamon, baking soda, and salt; set aside.  In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds.  Add brown sugar and beat till fluffy.
2. In a small saucepan bring molasses to boiling.  Add hot molasses to butter mixture; beat on low speed till combined.  Add eggs, orange peel, and lemon peel; beating on low speed just till combined.  Add flour mixture to molasses mixture; stir with a spoon till mixed.  Divide dough into 4 portions.  Wrap each portion in waxed paper or clear plastic wrap; chill about 1 hour or till firm enough to handle.
3. Grease a cookie sheet; set aside.  On a lightly floured surface roll dough, one portion at a time, to 1/4 inch thickness.  Using small or large cookie cutters, cut dough into gingerbread people or other shapes, rerolling trimmings as necessary.  Arrange cutouts 1 inch apart on the prepared cookie sheet.
4. Bake in a 350 oven about 7 minutes or till edges are firm and light brown.  Cool on cookie sheet for 1 minute.  Transfer cookies to a wire rack to cool completely.  If desired, decorate with creamy frosting, powdered sugar icing, and small candies.  Makes about 40 big cookies.

Creamy Frosting

*you can colour this frosting as you wish, then pipe or spread it on just about any cookie.

1 cup shortening

1 1/2 tsp vanilla

1/2 tsp almond extract

4 1/2 cups sifted powdered sugar

3 to 4 tbsp milk

few drops desired food colouring

* In a medium mixing bowl beat shortening, vanilla, and desired extract with an electric mixer on medium speed for 30 seconds.  Slowly add about 2 cups of the powdered sugar, beating well.  Add 2 tbsp of the milk.  Gradually beat in remaining powdered sugar and enough remaining milk (1 to 2 tbsp) to make a frosting of piping or spreading consistency.  If desired, stir in food colouring.  Makes 2 cups.

Powdered Sugar Icing

Make this icing as thick as you need for piping, drizzling or spreading.

1 cup sifted powdered sugar

1/4 tsp vanilla

milk or orange juice

few drops food colouring

*In a mixing bowl stir together sugar, vanilla, and 1 tbsp milk or juice.  Stir in milk or juice, 1 tsp at a time, till of piping (thick), drizzling (medium thickness), or spreading (thin) consistency.  If desired, stir in food colouring.

Pecan Cream Cheese Pie

2 - 3 oz pkg cream cheese, softened
1/2 cup sugar
4 eggs
2 tsp vanilla
1/4 tsp salt
1 unbaked 9 inch pastry shell
1 1/4 cups chopped pecans
3/4 cup light or dark corn syrup
3 tbsp sugar
3 tbps butter, melted

1. In a medium mixing bowl beat cream cheese with an electric mixer on medium speed till smooth.  Add the 1/2 cup sugar, 1 of the eggs, 1 tsp of the vanilla, and salt; beat just till combined.  Spread the cream cheese mixture onto the bottom of the pastry.  Sprinkle pecans over the cream cheese mixture.
2. In a large mixer bowl use a rotary beater or whisk to lightly beat the remaining 3 eggs just till combined.  Stir in corn syrup, the 3 tbsp sugar, butter, and remaining 1 tsp vanilla.
3. Place the partially filled pastry on a baking sheet on the oven rack.  Slowly pour the syrup mixture over pecans.  Cover the edge with foil.  Bake in a 375 oven for 20 minutes more or till a knife inserted near the centre comes out clean.  Cool pie completely on a wire rack.  Cover and chill to store.

Chocolate Irish Cream Cheesecake

Use Baileys, Kahlua, or an Amaretto in this one, I add fresh berries on the top.

1 cup chocolate wafer crumbs, about 18 cookies
1/4 cup butter, melted
1/2 tsp ground cinnamon
3 - 8 oz pkg cream cheese, softened
1 - 8 oz carton dairy sour cream
1 cup sugar
1 - 8 oz pkg semisweet chocolate, melted and cooled
3 eggs
1/3 to 1/2 cup Irish cream liqueur
2 tbsp whipping cream or milk
2 tsp vanilla
fresh raspberries
1/3 cup semisweet chocolate pieces, melted

1. For crust, in a medium mixing bowl combine crumbs, butter, and cinnamon; toss gently to mix.  Spread mixture evenly in the bottom of a 9 or 10 inch springform pan; press onto bottom to form a firm, even crust.  Set pan aside. 
2. For filling, in a large mixing bowl combine cream cheese, sour cream, sugar, and the 8 oz melted chocolate; beat with an electric mixer on medium to high speed till combined.  Add eggs all at once.  Beat on low speed just till combined.  Do not overbeat.  Stir in liqueur, whipping cream or milk, and vanilla.
3. Place pan on a baking sheet.  Pour filling onto crust.  Bake in a 325 oven for 50 to 60 minutes or till centre appears nearly set when gently shaken.  Cool in pan on a wire rack for 15 minutes.  Loosen sides.  Cool for 30 minutes more on rack.  Remove sides; cool completely.  Cover and chill cheesecake for 4 hours or overnight.
4. Before serving, transfer the cheesecake to a platter.  If desired, top with fresh raspberries and drizzle with 1/3 cup melted chocolate.  Makes 12 to 16 servings.

English Trifle Dessert

Choose the freshest fruit you can find, mix it up with your favourites!

1- 4 serving size pkg regular vanilla pudding mix
2 1/2 cups milk
2/3 cup cream sherry
1- 7 inch sponge cake, one 16oz loaf pound cake or 12 ladyfingers cut into 1 inch cubes
1/3 cup raspberry jam
3 cups cut up fresh fruit
8 purchased almond macaroons, crumbled 1 1/2 cups
1/2 cup whipping cream
fresh fruit
crumbled almond macaroons

• Prepare pudding according to package directions, except use the 2 1/2 cups milk.  Stir in 1/3 cup of the sherry.  Cover surface with clear plastic wrap.  Cool till lukewarm.
• To assemble, place cake cubes in the bottom of a straight sided 2 quart glass bowl.  Sprinkle with remaining 1/3 cup sherry.  Spoon jam evenly over cake cubes.  Top with the 3 cups fresh fruit.  Sprinkle 1 1/2 cups crumbled macaroons over fruit.  Pour prepared pudding over layers.  Cover and chill for 2 to 4 hours.
• Before serving, in a chilled medium mixing bowl beat whipping cream with an electric mixer on low speed till soft peaks form.  Do not overbeat.  Put whipped cream into a decorating bag fitted with a large star tip; pipe cream atop trifle.  Or, spoon whipped cream atop.  If desired garnish with additional fruit and macaroons.  Makes 8 to 10 servings.

Cranberry 3.1416

If you use frozen cranberries, let them stand for 30 minutes at room temperature to thaw.

1 lb fresh or frozen cranberries, 4 cups
1 1/2 cups sugar
2 tbsp all purpose flour
1/2 tsp ground cinnamon
1/4 tsp salt
1 1/4 cup chopped walnuts
1 small orange, peeled, sectioned, and chopped
1 recipe Pastry for double crust pie
2 tbsp butter
sugar
vanilla ice cream

• In a large mixing bowl combine cranberries, the 1 1/2 cups sugar, flour, cinnamon, and salt.  Stir in walnuts, and orange.
• On a lightly floured surface slightly flatten one ball of pastry dough from centre ot edge, forming a 12 inch circle.  Wrap pastry around rolling pin; unroll onto a 9 inch pie plate.  Ease pastry onto the pie plate, being careful not to stretch it.  Loosely cover and set remaining dough aside.
• Fill the unbaked pastry shell with cranberry mixture.  Dot with butter.  Trim bottom pastry even with pie plate.
• For top pastry, roll out remaining dough; cut shapes or slits in crust, reserving cutouts for decoration, if desired.  Place over cranberry mixture.  Trim top crust 1/2 inch beyond edge of pastry; fold top pastry edge under bottom pastry edge.  Seal and flute edge.  Brush with water.  If desired, decorate with pastry cutouts.  Sprinkle with additional sugar.
• Cover edge of crust with foil.  Place pie on a baking sheet.  Bake in a 375 oven for 25 minutes.  Remove foil.  Bake for 30 to 35 minutes more or till top is golden and fruit is tender.  Serve warm or cool with ice cream, if desired.  

Pastry for Double Crust Pie:

In a large mixing bowl stir together 2 cups all purpose flour and 1/2 tsp salt.  Using a pastry blender, cut in 2/3 cup shortening till pieces are the size of small peas.  Sprinkle 1 tbsp water over part of the mixture; gently toss with a fork.  Push to side of bowl.  Repeat with 5 to 6 more tbsp water, 1 tbsp at a time, till all is moistened.  Divide dough in half.  Form each half into a ball.

Kahlua White Russian Cake

Because sometimes chocolate just isn't enough!  This is divine

3 tbsp Kahlua or other coffee liqueur
2 tbsp Vodka
3 oz white chocolate, chopped (1/2 cup)
2 cups sifted cake flour or 1 3/4 cups all purpose flour
3/4 tsp baking soda
1/2 tsp baking powder
1 1/4 cups sugar
1/2 cup butter
 2 tbsp shortening
3 eggs
3/4 cup buttermilk
1/3 cup apricot jam
1 recipe Kahlua White Russian Cream
White chocolate curls

• In a medium heavy saucepan combine the Kahlua, vodka, and the 3 oz chopped white chocolate.  Cook and stir over low heat till chocolate is melted.  Cool slightly
• Grease and lightly flour three 8 x 1 1/2 inch round baking pans; set aside.  In a small mixing bowl stir together flour, baking soda, and baking powder; set aside.
• In a large mixing bowl combine sugar, butter, and shortening; beat with an electric mixer on medium speed till light and fluffy.  Add eggs, one at a time, beating till combined.  Beat in the cooled liqueur mixture.  Alternately add flour mixture and buttermilk to egg mixture, beating on low to medium speed after each addition just till combined.
• Spread the batter evenly in the prepared pans.  Bake in a 350F oven for 20 to 25 min or until a toothpick inserted near the centres comes out clean.  Cool the cake layers in the pans on wire racks for 10 minutes.  Remove the layers from the pans and cool completely on wire racks.
• To assemble place one layer bottom side up on a serving plate.  Spread layer with about 3 tbsp of the jam and about 1/3 cup of the Kahlua White Russian Cream.  Place a second layer on top of the first layer, bottom side up; spread with remaining jam and 1/3 cup of the cream.  Top with remaining cake layer, bottom side up.  Swirl remaining cream onto the top and sides of the cake.  Cover and chill for up to 24 hours.  If desired, decorate the top with chocolate curls.  To serve, cut the cake into wedges, dipping the knife into water between slices.  Makes 12 to 16 servings.

Kahlua White Russian Cream:

In a chilled medium mixing bowl combine 2 cups whipping cream and 1/2 cup sifted powdered sugar; beat with an electric mixer on low speed till thickened.  Gradually add 1/4 cup Kahlua or other coffee liqueur and 2 tsp vodka; beat on low peed till soft peaks form, Do not overbeat.

Walnut Torte

A wonderful light cake, substitute the walnuts for almonds if you like.

1 cup all purpose flour
1 tsp baking powder
dash salt
1/2 cup butter, softened
1/2 cup sugar
1/2 tsp vanilla
4 egg yolks
1/3 cup milk
4 egg whites
1/8 tsp cream of tartar
1 cup sugar
3/4 cup finely chopped walnuts
***
3/4 cup sugar
1/3 cup unsweetened cocoa
1 1/2 cups whipping cream
1 1/2 cups chopped walnuts
walnut halves

1. Grease and lightly flour two 8 x 1 1/2 inch round baking pans.  In a small mixing bowl stir together flour, baking powder and salt; set aside.
2. In a large mixing bowl beat butter with an electric mixer on medium speed about 30 seconds or till softened.  Add the 1/2 cup sugar and vanilla; beat till fluffy.  Add egg yolks, one at a time, beating on medium speed till combined.  Alternately add flour mixture and milk, beating on low to medium speed after each addition just till combined.  Spread evenly in pans.
3. For meringue layer, in a medium mixing bowl beat egg whites and cream of tartar with an electric mixer on high speed till soft peaks form (tips curl).  Gradually add the 1 cup sugar, beating till stiff peaks form (tips stand straight).  Fold in the 3/4 cup finely chopped walnuts.  Spread the mixture over the batter in the cake pans.
4. Bake in a 300F oven for 1 hour or till a toothpick inserted near the centre comes out clean.  Cool cakes in pans on wire racks for 10 minutes.  Remove cakes and completely cool on wire racks before filling and frosting.
5. For frosting, in a chilled medium mixing bowl stir together the 3/4 cup sugar and cocoa powder.  Add whipping cream; beat with an electric mixer on low speed just till soft peaks form.  Do not over beat.
6. To assemble, place one cake layer, meringue side up, on a serving plate.  Spread a thin layer of the frosting onto the meringue.  Top with the second cake layer, meringue side up.  Frost top and side of cake, reserving some frosting for piping, if desired.  Press the 1 1/2 cups chopped walnuts onto sides of frosted cake, if desired.
7. Put remaining frosting into a decorating bag fitted with a large star tip.  Pipe frosting around the bottom edge and into rosettes on top; garnish rosettes with walnut halves, if desired.  Cover and chill for up to 24 hours.  To serve, cut into wedges, dipping the knife into water between slices.  Makes 12 servings.

Beginners Free Form French Apple Pie

Anyone can make this - so easy and a yummy treat

Preparation time:  15 minutes
Baking time:  45 minutes
Makes:  12 wedges

1/2 (411g) pkg frozen, puff pastry dough, thawed
6 to 8 apples
1/2 to 3/4 cup granulated sugar
1 tsp ground cinnamon
2 tbsp cornstarch
1 tbsp milk
1 tbsp granulated sugar

1. Preheat oven to 475F.  Lightly sprinkle counter with flour and lay pastry on top.  Dust rolling pin with flour.  Roll pastry into a thin circle, at least 14 to 16 inches wide.  Don't worry if edges are very uneven.  Fold pastry in half and lift into a 9 inch pie plate.  Unfold pastry.  It will hang over sides of dish and onto counter.  Using your fingers, gently press pastry against bottom edges of pie plate.
2. Peel, core and very thinly slice apples, about 1/8 inch thick.  You should have about 8 cups.  If apples taste sweet, use 1/2 cup sugar; if apples are tart, use 3/4 cup sugar.  Stir sugar with cinnamon and cornstarch.  Sprinkle over apples and gently mix until apples are evenly coated.
3. Turn apples into pie plate and gently press down and smooth top. Fold pastry over apples, overlapping edges as needed.  Centre of pie will not be covered with pastry and edges will be uneven.
4. Brush top of pastry with milk, then sprinkle with 1 tbsp sugar.  Place pie on lowest rack of preheated 475F oven.  Immediately turn temperature down to 350F and bake until apples are tender when pierced with tines of a fork and pastry is golden, about 45 to 55 minutes.
5. Place hot pie on a rack and let cool until lukewarm before cutting.  If you cut p;ie while hot, pie may be too runny.  Serve with a wedge of old cheddar cheese, or a scoop of vanilla ice cream.

Fast Spicy Mexican Lasagna

Loved this one!  Tortillas replace the noodles and salsa is a nice change from pasta sauce!

Preparation time:  30 minutes
Cooking time:  15 minutes
Baking time:  35 minutes
Makes:  8 to 10 servings

3 onions
1 tbsp olive oil
1 1/2 cups salsa
14 oz tomato sauce
2 tsp ground cumin
2 crushed garlic cloves
1 1/2 lbs (750 g) ground chicken or turkey
2 tbsp chili powder
1/2 tsp salt
1/4 tsp ground black pepper
2 large green peppers
340 g pkg tortillas, about 6 inches wide
1 cup light or regular sour cream
2 cups grated Monterey Jack or mozzarella cheese about 250 g

1. To prepare sauce, chop 2 onions.  Heat oil in a large wide saucepan set over medium heat.  Add onions and cook, stirring often, until soft about 5 minutes.  Stir in salsa, tomato sauce and cumin. Bring to a boil, stirring occasionally, then remove from heat.
2. To prepare filling, chop remaining onion and place in a large frying pan with garlic, chicken, chili powder, salt and black pepper.  Set pan over medium heat and cook, stirring often with a fork to keep chicken crumbly, until chicken loses its pink colour, about 10 minutes.  Meanwhile, chop green peppers.  Stir into cooked chicken and remove pan from heat.
3. Preheat oven to 375 F.  Lightly oil bottom of a 9 x 13 inch baking dish and spread with a thin layer of sauce.  Cut 5 tortillas in half and arrange so they cover bottom of dish, laying cut edges of tortillas against sides of dish.  Overlap as needed and cover centre of pan as well.  Spread with about 1 cup of sauce.  Top with half of the chicken mixture.  Spread with sour cream.  Slice remaining tortillas in half and form another layer.  Spread with remaining chicken mixture then sauce.  Sprinkle with cheese.  Bake in centre of preheated oven until cheese is golden, about 35 to 40 minutes.  Let stand for 10 minutes before cutting.

Elegant Rolled Lasagna with Veal and Cheese

Preparation Time:  40 minutes
Cooking Time:  20 minutes
Bking time:  55 minutes
Makes:  8 to 12 servings

12 lasagna noodles, about 1/2 (500g) pkg (not oven-ready noodles)
1 tbsp olive oil
1 lb (500g) lean ground veal or ground chicken
2 crushed garlic cloves
3 tbsp butter
4 shallots, finely chopped, or 2 crushed garlic cloves
1/3 cup all purpose flour
1 cup dry white wine
3 cups half and half cream
1 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp freshly ground nutmeg
1 cup freshly grated Parmesan cheese
475 g container ricotta cheese
2 cups spaghetti or pasta sauce
1 cup grated mozzarella or mild provolone cheese

1. Preheat oven to 350F.  To cook lasagna noodles, place a large pot of salted water over high heat. When boiling, add noodles and cook, uncovered, stirring occasionally, until al dente.  Check recommended cooking times on package, noodles usually take about 12 to 14 minutes.  Drain noodles and immediately rinse under cold water.  Lay drained wet pasta in a single layer on a piece of waxed paper.  Cover with another piece of waxed paper and let stand at room temperature.
2. Meanwhile, heat oil in large frying pan set over medium high heat.  Crumble in meat and sprinkle with garlic.  Saute just until meat loses its pink colour, about 5 minutes.  Stir often with a fork to keep meat separated.  Remove from heat and set aside.
3. To make cream sauce, melt butter in a large saucepan set over medium heat.  Add shallots and cook, stirring often, until soft, about 2 minutes.  Add flour and stir constantly until mixture bubbles, about 2 minutes.  Then gradually stir in wine, cream, salt, pepper and nutmeg.  Stir frequently until mixture thickens and boils, about 8 minutes.  Remove from heat and stir in 1/2 cup Parmesan.
4. Then, stir ricotta cheese with remaining 1/2 cup Parmesan and 1 cup hot cream sauce until evenly blended.  Mix in cooked veal.  Taste and add more salt, pepper and nutmeg, if you wish.  Spread spaghetti sauce in bottom of a 9 x 13 inch baking dish.  Spread each noodle with about 1/3 cup meat and cheese mixture.  Roll up and place noodle rolls, seam side down, in baking dish.  Repeat with remaining noodles.  If any veal mixture remains, dab over top of rolls in dish.  Rolls will not completely fill dish.
5. Pour cream sauce over pasta rolls.  Sprinkle with mozzarella cheese.  Bake, uncovered, in centre of preheated oven until rolls are hot and cheese is golden, about 55 minutes.  Serve with a tossed green salad.

Zucchini and Mushroom Vegetarian Lasagna

Preparation time:  15 minutes
Cooking time:  20 minutes
Baking time:  30 minutes
Makes 12 servings

4 large unpeeled zucchini
1 lb (500g) fresh mushrooms, such as button, brown or shiitake
3 tsp butter
4 crushed garlic cloves
700 ml jar spaghetti sauce
5 1/2 oz can tomato paste
1/2 tsp Italian seasoning
8 oz mozzarella or provolone cheese, grated
475 g container ricotta cheese, well drained
2 eggs
1/4 cup all purpose flour

1. Preheat oven to 350F.  Cut unpeeled zucchini, lengthwise,, into 1/4 inch thick slices.  Take 8 outside slices (the ones that are primarily peel) and finely chop.  Slice mushrooms
2. Melt 1 tsp butter in a large wide saucepan.  Add garlic and chopped zucchini.  Saute over medium heat for 2 minutes.  Remove to paper towels to drain.  Add remaining butter to pan along with mushrooms and saute for 5 minutes.  Drain off all liquid.
3. Add spaghetti sauce, tomato paste, Italian seasoning and cooked zucchini to mushrooms and bring to a boil.  Reduce heat to low and simmer, uncovered, stirring often for 10 minutes.  Stir in half of grated cheese.  Remove pan from heat.  Cover and set aside.
4. Place ricotta, eggs and flour in a food processor.  Whirl, using an on-and-off motion, until smooth.  Or beat with a spoon until smooth.
5. Cover bottom of a 9 x 13 inch baking dish with some of large zucchini slices.  Spread with half of ricotta mixture.  Top with half of tomato sauce.  Repeat layers and sprinkle remaining grated cheese overtop.
6. Bake in centre of oven for 30 to 40 minutes or until hot in centre.  If making ahead, cover and refrigerate for up to 12 hours.  Bring to room temperature before baking.