S'Mores Slice

A different way to enjoy your s'mores without a campfire.  The kids will love these.  If you aren't into marshmallows, just switch the topping for your favourite icing and ice once base has cooled.

4 squares unsweetened chocolate
3/4 cup butter
1/4 tsp salt
1 1/2 cups granulated sugar
3 eggs
2 tsp vanilla
1 cup all purpose flour
1 cup coarsely broken graham wafer crackers
1 cup mini marshmallows
4 squares semi sweet chocolate, chopped

1. Preheat oven to 350F.  Butter a 9 inch square baking pan; set aside.
2. Microwave unsweetened chocolate and butter on medium for 1 to 2 minutes, or in heavy saucepan set over low heat.  Remove from heat and add salt.  Stir until smooth.  Stir in sugar and eggs, adding one at a time.  Stir in vanilla.  Gradually stir in flour until well combined.  Spread into prepared pan.  Bake in preheated oven for 30 minutes. 
3. Toss graham wafers with marshmallows and semi sweet chocolate.  Spread evenly over hot chocolate base.  Return to hot oven for 2 to 3 minutes or until marshmallows and chocolate are softened.  Press down topping with the back of spoon.  Cool on rack and slice into bars.

Makes 32 bars.

Braided Sweet Loaf

Well, I am trying to stay away from breads...but I haven't eliminated them completely.  For a treat - and to share with others here is a fantastic loaf.  It originally called for raisins...I prefer nuts, but you could use chocolate chips, dried fruit, or whatever you prefer.

4 cups unbleached bread flour
1/2 cup sugar
2 pkgs quick rise yeast
1/2 tsp salt
1 cup warm milk
1/4 cup butter, softened
3 eggs, beaten
1 cup toasted almonds

Glaze:
2 tbsp corn syrup
2 tsp butter

1. Combine flour, sugar, yeast and salt in a mixer fitted with a dough hook. (I don't own one of these so I just mix by hand). Add milk, butter and eggs; beat well for 2 minutes.  Knead in almonds with your hands for about 5 minutes or until dough is smooth and elastic.
2. Cut dough into three equal pieces.  Roll each piece into a 14 inch long cylinder.  Squeeze ends of cylinders together and braid tightly.  Squeeze loose ends together and tuck under loaf.  Transfer to a baking sheet lined with parchment paper.  Cover loaf loosely and let rise for 45 minutes or until double in bulk.  Preheat the oven to 375F.
3. Bake for about 25 minutes in centre of preheated oven or until hollow sounding when tapped.  Let cool for 10 minutes.  Stir butter with corn syrup and brush evenly over warm loaf.  Cool completely on a rack before slicing.

Chocolate Pecan Tarts

These are outstanding!

Pastry:
3 cups all purpose flour
2 tbsp granulated sugar
1/2 tsp salt
1 1/2 cups cold butter, cubed
1/2 cup ice water

Filling:
3/4 cup butter
1/2 cup brown sugar
3 eggs
1/2 cup milk
1 cup maple syrup
1 tsp vanilla
1 cup pecan halves
6 squares semi sweet chocolate, coarsely chopped

Pastry:

1. In Food processor, combine flour, sugar salt and butter.  Blend until mixture resembles coarse crumbs.  With motor running, add ice water.  Turn out onto plastic wrap and press into ball. Refrigerate for 30 minutes.  (I do not have a food processor - I just use a hand held pastry cutter - you can also use a fork or two knives - to do the blending).
2. Preheat oven to 375 F.  Roll out pastry to 1/3 inch thikness and cut with 4 inch round cutter.  Fit into 18 muffin tins.

Filling:

1. Cream together butter and brown sugar.  Beat in eggs, one at a time.  Beat in milk, syrup and vanilla.  Sprinkle pecans and half of the chocolate into prepared tart shells.  Divide egg mixture evenly between tart shells.  Bake in preheated oven for 10 minutes.  Reduce heat to 325F and bake for about 25 minutes longer or until crust is golden.
2. Sprinkle remaining chocolate evenly over tarts.  Let soften for 2 minutes.  Spread with back of spoon.  Run knife around edge of pans and lift out tarts.  Let cool on a rack.

Marble Cake with Brown Sugar Buttercream

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

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

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

Cake:

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

Frosting:

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

Makes 10 servings

Warm Chocolate Cake

Warm, rich, chocolate cake!  Great with a dash of whipping cream or ice cream.  Truly a comfort food. From Food and Drink 2003.

6 oz (175g) bittersweet chocolate

2/3 cup unsalted butter

1/3 cup sugar

6 egg yolks

3 egg whites

1/3 cup all purpose flour

1. Preheat oven to 425F.  In heavy pot on low heat, melt chocolate and butter together.  Cool slightly.
2. Beat together sugar and egg yolks with an electric mixer until thick and creamy, about 4 minutes.
3. Pour in chocolate mixture and beat together for 5 minutes.
4. In a separate bowl, beat egg whites until stiff peaks form, about 3 minutes.  Fold into mixture along with flour.
5. Pour into 6 nonstick buttered moulds or non stick muffin tins. (I did the muffin tins and found that I used 12 - you will have to adjust the cooking time to about 4 minutes if you do this). Bake for 5 to 7 minutes or until edges are just cooked and centre is still liquid.  
6. Cool for 5 minutes in tins.  Carefully remove to serving dishes.  Serve with lightly whipped cream or ice cream.

Cherry Almond Strudel

A really wonderful dessert with great flavour.  Really not that hard to make (but don't tell anyone that)!

From Food and Drink 2003

FILLING
1 1/4 lb (;625g) sour cherries, pitted
1/2 cup ground almonds
1/2 cup sugar
1/4 cup fresh bread crumbs
1/4 tsp cinnamon

PASTRY
8 sheets phyllo dough
1/2 cup butter, melted
1/4 cup granulated sugar
1/4 cup ground almonds

1. Preheat oven to 375F.
2. In a bowl, combine cherries, almonds, sugar, bread crumbs and cinnamon.  Reserve.
3. Lay phyllo dough on counter and cover with a tea towel.  Remove first sheet, brush with butter.  Combine 1/4 cup sugar and 1/4 cup ground almonds and sprinkle about 1 tbsp over butter.  Top with a second sheet, butter and sprinkle with sugar almond mixture.  Repeat with remaining sheets.  Place cherry mixture about 2 inches from the long edge and 1 inch from the short edge.  Fold in short sides and roll phyllo into a strudel shape.  Brush with butter and cut 3 slits on top.
4. Bake for 20 minutes or until top is browned and cherry mixture is cooked.

Serves 6 to 8 

Pad Thai

This is a wonderful dish full of flavour.  It is easy to substitute your favourite veggies and meats in this recipe...experiment and enjoy.  The original from Food & Drink 2003

250g broad rice noodles
3 tbsp fish sauce
1/4 cup lime juice
1 tbsp sugar
2 tbsp oyster sauce
2 tsp chili sauce
1/4 cup chicken stock
1/4 cup vegetable oil
1 tbsp chopped garlic
8 oz medium shrimp, peeled and deveined
8 oz boneless, chicken breast, diced
2 eggs, beaten
3 cups bean sprouts
6 green onions, slivered into 1 inch lengths
2 tbsp toasted chopped peanuts

Garnish
Coriander sprigs
1 lime, cut into 8 wedges
1/2 cup bean sprouts
fresh chilies, optional

1. Soak noodles in warm water for 20 minutes, drain and reserve.  Combine fish sauce, lime juice, sugar, oyster sauce, chili sauce and chicken stock.  Reserve.
2. Heat a wok or large skillet on high heat and add oil.  Stir in garlic, cook 10 seconds then add shrimp and chicken.  Stir fry until all ingredients are cooked, about 3 to 4 minutes.  Add eggs and toss together until scrambled.
3. Add noodles to the wok.  Mix well to combine all ingredients.  Pour in reserved sauce.  Cook, stirring constantly until noodles are soft and tender.  If they appear dry, add up to 1/4 cup water.
4. Stir in bean sprouts, green onions, and peanuts and fry for 1 more minute.  Taste for seasoning, adding more lime or chili as needed.  Serve pad thai garnished with coriander, lime wedges, bean sprouts and chilies, if desired.

Serves 2 to 3