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DRINKS
Affogato Cosmopolitan Jalapeño Vodka Lemonade Jello Shots Mulled Wine Sangria Strawberry Basil Lemonade
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SIDES
Affogato
Submitted by Paul Saracco Connecticut, US
This is a relatively new dessert offering at many Italian restaurants, and since I love espresso and ice cream, I decided to put my take on the ‘next best dessert’ (at least as I see it).”
Ingredients
Place 2 small scoops of vanilla ice cream in a large coffee cup. Pour in a shot of espresso. For an extra kick, add Baileys Irish Cream to the espresso before pouring it over the vanilla ice cream. Top with shaved dark chocolate and/or chopped hazelnuts (optional).
Preparation
2 Scoops of vanilla ice cream (Highly recommend the Super Premium Vanilla Kirkland brand from Costco) 1 Shot of good quality espresso (Lavazza, Kimbo, Passalacqua or Nespresso)
Cosmopolitan Martini
Submitted by Nicolas Courtial Aarau, CH
When well prepared, this is a great drink, especially on a hot day.”
Cool down the martini glasses with some ice before starting. Mix the ingredients / shake. Empty the martini glasses. Add an orange peel and serve. It should have a light pink color. If it is fully red, you have poured too much cranberry juice.
2.5 oz Lemon Vodka 1 oz Cointreau 1 oz Cranberry juice 0.5 oz fresh lime juice Finely crushed ice Orange peel for the garnish
Jalapeño Vodka Lemonade
Submitted by Alex Bulszewicz Michigan, US
This is a refreshing lemonade with a spicy kick from jalapeño, taken up a notch with vodka.”
Jalapeño Vodka Recipe Chop the jalapeños and collect the seeds. Add the jalapeños and the seeds to the vodka. Allow to sit for 8-10 hours. Strain the jalapeños and seeds from the vodka. Cocktail Recipe Fill a 12 oz glass halfway with ice. Add 1 oz of lemon juice. Add 2 oz of the Jalapeño Vodka. Fill the rest with Simply Lemonade. Garnish with a lemon slice and sliced jalapeños.
3-4 Jalapeños 1 Liter of Tito’s Vodka 1 Bottle Simply Lemonade Fresh lemons Ice
Jello Shots
Submitted by Martha Angle Michigan, US
Ingredients / Ratios
Completely dissolve Jello into boiling water (approximately 3 minutes). Stir well. Combine alcohols/juices in separate cup. Add alcohol/juice mixture to dissolved Jello. Stir well. Pour into cups and chill. See variations of Jello Shot flavors below. Note: Use 2 oz souffle cups. Each batch yields 8 cups.
12 Tbsp of alcohol / juice 12 Tbsp of boiling water 6 Tbsp of Jello ¾ cup of alcohol / juice ¾ cup of boiling water 3 oz of Jello 6 oz of alcohol / juice 6 oz of boiling water 3 oz of Jello Note: Do not use 80+ proof alcohols
¾ cup boiling water 6 Tbsp orange Jello 2 Tbsp orange juice 2 Tbsp orange triple sec 8 Tbsp peach schnapps
Fuzzy Navels
Recipe Variations for Jello Shots
¾ cup boiling water 6 Tbsp orange Jello 2 Tbsp orange juice 2 Tbsp orange triple sec 8 Tbsp Malibu Rum
Orange Malibu
¾ cup boiling water 6 Tbsp pineapple Jello 2 Tbsp pineapple juice 4 Tbsp Blue Curacao 6 Tbsp Malibu
Green Hawaiians
¾ cup boiling water 6 Tbsp peach Jello 3 Tbsp peach juice 9 Tbsp peach schnapps
Peaches
¾ cup boiling water 6 Tbsp blueberry Jello 6 Tbsp vodka 6 Tbsp Blue Curacao
Blueberry Buddies
¾ cup boiling water 6 Tbsp cranberry Jello 3 Tbsp cranberry juice 9 Tbsp peach schnapps
Cranberry Peach
¾ cup boiling water 6 Tbsp strawberry Jello ¾ cup vanilla vodka
Cheesecake
¾ cup boiling water 6 Tbsp orange Jello 6 Tbsp cranberry Jello 3 Tbsp orange juice 3 Tbsp orange triple sec 6 Tbsp vodka ¾ cup peach schnapps Note: This recipe yields 18–20 Jello Shots.
Fun on the Beach
Mulled Wine with Oranges and Cloves
Submitted by Angelica Janik Michigan, US
For variation, you could also use a white wine instead of red wine and add brandy, Cointreau, bourbon or cognac for a twist on this classic recipe.”
Pour the bottle of wine into a pot and heat over low heat. Add a few slices of orange and ginger, cinnamon, nutmeg and cloves. Finally, add the honey and heat until hot, stirring constantly and not letting it come to a boil. Pour into glasses/mugs of choice and garnish with orange slices, a cinnamon stick and star anise.
1 bottle semi-dry red wine 2 oranges 3 Tbsp honey 1 tsp salt 2 cinnamon sticks 1 tsp Ground nutmeg 10 cloves Orange slices Cinnamon sticks Star anise
Sangria with Lambrusco
If you’re going to drink this in the summer, freeze some grapes to keep your sangria cold. Add club soda for a sparkling drink. When toasting, be sure to say ‘Salud,’ meaning ‘to your health!’”
Combine liqueur, juice and fruit in the bottom of a medium-sized, cheap plastic pitcher and muddle to allow juices and flavors to mingle. Fill pitcher with sparkling wine and gently stir. Refrigerate at least 24 hours to allow flavors to blend—overnight is best. When ready to serve, pour wine mixture through a mesh strainer and into a nice serving pitcher/jug. Garnish with decorative fruit slices (oranges, lemons or strawberries). Serve over ice in a sugar-rimmed glass.
1 peach, sliced 1 plum, sliced (or strawberries, or what is in season) 1 lemon, sliced 1 cup of freshly squeezed orange juice 2 bottles of Lambrusco — Frizzante red Italian wine ½ cup of brandy or fruit schnapps (peach schnapps works!)
Strawberry Basil Vodka Lemonade
Submitted by Kelsey Ryan Michigan, US
This vodka-spiked cocktail is fruity, refreshing and perfect for the summer months!”
Place strawberries, basil, lemon juice and simple syrup in a cocktail shaker and muddle. Add ice and vodka to shaker. Cover and shake. Strain cocktail into a martini glass and top with prosecco. Garnish with a fresh strawberry and/or basil leaves, if desired.
4 strawberries, depending on size (slice for easier muddling) 2 basil leaves ½ oz fresh lemon juice ¾ oz simple syrup 2-½ oz vodka 1-½ oz prosecco
APPETIZERS
Artichokes Stuffed with Italian Sausage Bacon Wrapped Dates Bacon Wraps Goat’s Cheese on Garlic Ciabatta Toast Irish Sliders Martha’s Bean Dip Mike’s Marvellous Tuna Tartare Pommes Frites a’la Walther Spicy Cheese Dip with Chips Spicy Shrimp and Olives Crostini Swiss Onion Soup Zucchini Pie
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Artichokes Stuffed with Italian Sausage
Submitted by Matt DeCarlo Colorado, US
This recipe is a creative rendition from my mother, Regina Adducci. My father called her ‘Amazing Grace’ because of her artistic grandeur and spirited resolute. To help support the family of six, she started her own businesses as a master cake decorator, catering chef and ultimately as a stained-glass artist who built hundreds of windows in churches and homes. Her recipes and meals were created from love and shared with family and friends. Enjoy!” —Pam DeCarlo
Heat olive oil on low in a medium sized frying pan. Once oil is heated, add minced garlic and sauté for only a few seconds (4–5 seconds to prevent the garlic from burning.) Add ground Italian sausage to the garlic seasoned oil and cook thoroughly, making sure the sausage is a nice light brown color. Turn off the stove and stir in the Romano cheese, breadcrumbs, oregano and salt and pepper. Set mixture aside to cool. Rinse artichokes under cold running water. Prepare artichokes by cutting off the stem and a 1-inch cap off the top so that top and bottom of the artichoke are flat. Pull the artichoke center open by placing both thumbs in the center of the artichoke and pulling outwards to create a well in the center of the artichoke. Place ¼ of the sausage mixture into the well of each artichoke. Pour 1-½ cans of chicken broth and 1 cup of water into a deep stock pot. Place the stuffed artichokes into a steaming basket and place into the stock pot. Sprinkle onion flakes and drizzle olive oil over the top of the artichokes for added flavor. Cook (covered) on medium low heat for 1-½ to 2 hours, or until the artichoke leaves are tender.
1 lb of mild ground Italian sausage 4 medium sized artichokes 2 cloves of minced garlic 2 Tbsp of olive oil ½ cup of Romano cheese ½ cup of Italian breadcrumbs 2 tsp of ground oregano Salt and pepper 3 Tbsp of dried onion flakes 1-½ cans of chicken broth
Bacon Wrapped Dates
Submitted by Chuck Czajkowski Connecticut, US
This sweet and salty appetizer was introduced to us by friends from Switzerland. They are SO easy to make, but I didn’t believe her when she told me there were only two ingredients and you just bake them until the bacon is to your liking (as crispy as you want it to be). These are a hit anytime we make them for a party.”
Preheat oven to 325º F. Cut the dates in half. Cut the bacon in half down the middle to make two long strips. Wrap one-half of a date with a halved slice of bacon and stick a toothpick through to hold it together. Put on a cookie sheet and bake at 325º F until the bacon is cooked well. Let them cool for a few minutes and serve.
8 oz bag / can pitted dates 1 lb bacon (regular, not thick) Toothpicks
Bacon Wraps
Submitted by Lisa Jeroue Michigan, US
I first tasted this appetizer at a party and I wanted the recipe. It’s a great appetizer!”
Wrap 1 water chestnut with 1 bacon strip and secure with toothpick. Put them on a single layer them in large baking dish. Toss in any leftover water chestnuts. Combine sauce ingredients in saucepan on low-medium heat until sugar is melted, and sauce is smooth, stirring frequently. Pour sauce over the wraps. Add some extra zing if you like by tossing in fresh pineapple and/or red onion chunks before baking! Bake 20–30 minutes at 375º F. Wraps can remain in sauce or removed after baking. Serves 18.
Bacon Wraps 1 lb bacon (cut strips into 3 equal strips) 1 8 oz. can sliced water chestnuts, drained Toothpicks Sauce 1 cup brown sugar ½ cup mayo ½ cup BBQ sauce (your choice)
Crock Pot Spinach Dip
Submitted by Lindsey Williford Georgia, US
This is the perfect Game Day treat! It's always a hit at sporting watch parties and is super easy to throw together. The hardest part is waiting for the crockery magic to happen!”
Put in the crock pot on low for 2 hours or until ingredients are combined. Serve with pita chips.
1 block of cream cheese w/ Greek yogurt (or low fat cream cheese) 1 cup shredded mozzarella 4 cloves fresh garlic, minced ½ cup grated parmesan cheese 1 can artichoke hearts, drained and chopped 2 bags of frozen chopped spinach 160 grams raw, diced yellow onion ½ cup of fat free Greek yogurt Juice of 1 lemon Salt and black pepper and red pepper flake to taste
Goat’s Cheese on Garlic Ciabatta Toast
Submitted by Sarah Sillars Manchester, UK
These goat’s cheese toasts are really easy to do. Roasting the garlic smells amazing, and they taste far fancier than the effort involved.”
Preheat the oven to 120º C / 250º F / Gas 4. Put whole heads of garlic in a dish and drizzle with olive oil then add salt and pepper and some thyme. Roast in the oven for about an hour (the garlic should then be soft). Squeeze the garlic out of its skins into a bowl, add enough olive oil to make a thick paste and season if needed. Slice some goat’s cheese thinly. Cut the ciabatta in half and place under the grill to lightly toast. Spread the toasted slices with the garlic paste. Top with goat’s cheese and pop under the grill again until the cheese has melted. Serves 2. OPTIONAL: Add prosciutto and some salad when serving to make it into a larger dish.
2 heads garlic Olive oil 2–3 sprigs fresh thyme Salt and freshly ground black pepper 1 goat's cheese round (firm goat's cheese) 1 ciabatta or baguette
Irish Sliders
Submitted by Patrick Kiernan California, US
Although grilled burgers are great, there’s just something missing. So, I added Montreal Steak Seasoning. Hmm, good, but I sure like onions. I know, I’ll add some dried onion mix, but that sure is dry. Hmmm, what do I have in the fridge? Tonkatsu sauce – like it, add it. Hmm – still pretty thick. I guess I’ll suffer and pour a bit of my Guinness in (sorry Guinness). The results – Mmmm, but then I see the A.1. Smoky Black Pepper Sauce, and I was adding Black Pepper while grilling, so I’ll add a little of that and some whiskey to add a little flavor and better consistency. Spot on!”
Mix Dried Onions, Guinness, Irish whiskey, Montreal Steak Seasoning and Tonkatsu Sauce or A.1. Smoky Pepper sauce in a large bowl. Allow the mixture to moisten. Drink the rest of the Guinness. Have some whiskey. The seasoning mixture should be moist. Mix in the ground beef. Allow flavors to meld, about 5 minutes. Have another Guinness – the flavors have melded. Make small patties by hand. Throw on a hot prepped grill – 2 minutes per side, 3 minutes if thick. Add cheese. Put on rolls. Have another Guinness and enjoy.
2 Tbsp dried onion 1.5-ish tablespoons Guinness 1 Tbsp Irish whiskey 1 Tbsp Montreal Steak Seasoning 1 Tbsp Tonkatsu Sauce or A.1. Smoky Pepper sauce 2 lbs 80/20 ground beef Kerrygold White Cheddar or Cabot Vermont White Cheddar Kings Hawaiian rolls
Although grilled burgers are great, there’s just something missing. So, I added Montreal Steak Seasoning. Hmm, good, but I sure like onions. I know, I’ll add some dried onion mix, but that sure is dry. Hmmm, what do I have in the fridge?
Martha’s Bean Dip
Everything is cooked in a slow-cooker, so it couldn't be easier!”
Place all ingredients in a slow cooker and cook on high for one 1 hour, then set it to low and cook for 1 more hour. Serve with tortilla chips. OPTIONAL: Garnish with more shredded cheese and some sliced green onions or jalapeños.
3 oz cream cheese 16 oz refried beans 1 cup salsa 1 cup shredded Monterrey Jack cheese 1 cup shredded cheddar cheese ¾ cup sour cream 1 Tbsp chili powder ¼ tsp cumin
½ ¾ 2-½ 1-½
Mike’s Marvellous Tuna Tartare
Submitted by Mike Van Rensburg London, UK
Joined by friends, a surprise visit to my Dad in South Africa for his birthday in December found us fishing 200 miles North in Sodwana. The first day of fishing, we caught a few Yellowfin Tuna, and we each prepared them the way we liked. Knowing that the guys would all go for a bit of lemon, olive oil and herbs on the braai (BBQ), I went for something more nuvo, and after battling to find soya sauce and wasabi – the recipe was a go! No recipe actually won on the day – all were superb – fresh caught tuna is an unbeatable thing!”
Mix the tuna chunks and most of the dressing together. Scoop into small wedges of iceberg lettuce. Garnish with lemon slices and salted avocado, drizzle the rest of dressing over the top and season with salt and pepper to taste.
2 sushi-grade tuna steaks, dice into small chunks Iceberg Lettuce Leaves Sliced avocado (optional) Salt and Pepper Dressing Ingredients 2 Tbsp olive oil 2 Tbsp sesame oil 2 tsp wasabi powder Big spoonful black sesame seeds Squeeze of lemon
Pommes Frites a’la Walther
Submitted by Ryan Walther Michigan, US
Order French fries from McDonalds. Order McDonalds Ice Cream Sundae, ensure chocolate or caramel reduction is included. Let cool for 5 mins, this allows for the fries to cool down and the chocolate/caramel to harden a bit. Season French fries with salt to taste. Gently, dunk French fry (or multiple fries) into sundae. Place French fry in mouth, one at a time. Multiple fries may be used, based on consumer preference.
McDonalds Fries (supersized preferable) McDonalds Ice Cream Sundae (Chocolate or Caramel) Salt, sparingly to taste
Photos Courtesy McDonalds / McDonalds.com
Spicy Cheese Dip with Chips
Submitted by Pam Fisher Michigan, US
This recipe began when my husband’s prior company had a potluck, and one of his co-workers brought this in as a dish to pass. It was a huge success. My husband loved it and asked his co-worker for the recipe. She graciously provided it, and it has been a staple in our house ever since. We affectionally call it ‘Nancy’s Spicy Cheese Dip.’”
Add cheese to a slow cooker and cook on high to melt cheese, stirring occasionally. Brown hamburger meat and drain. Blend stewed tomatoes and banana peppers together. Add stewed tomato and banana pepper mixture to slow cooker with melting cheese. Add cooked, drained meat to slow cooker and cook on low until cheese is melted. Serve with chips. Serves 12.
2 lbs Velveeta cheese, chopped into cubes 1 lb hamburger, browned and drained 2 cans Mexican-style stewed tomatoes ½ jar of mild or hot banana pepper rings
¼ ⅓ ½ ⅔ ¾ 2-½ 1-½
Spicy Shrimp and Olives Crostini
Inspired by Chef George Pastorek from Chefield’s. So easy to make and quick to prepare. It’s an explosion of flavors and heat that leaves you craving the next bite.”
Heat 2 Tbsp of olive oil over medium heat with crushed red pepper (as much as you want — the more the better) until hot. Turn up heat to High and add shrimp (towel dry before adding) and cook for about 45 sec to 1 minute then add garlic. Turn heat to medium and let cook for another 45 secs. Mix in kalamata olives and cook for 2 mins. Mix in grape tomatoes and salt and pepper (to taste) for 1 min. Mix in parsley and serve with crostini lining the top of the bowl. Serve over the crostini allowing the juices to soak in and enjoy. Serves 4–6. Crostini Cut Italian bread in ¼ inch slices and place on cookie sheet. Season with 1–2 Tbsp olive oil and Italian seasoning. Bake at 350° F until brown (do not burn) usually 6–8 minutes. Gluten-free option: Serve mixture over spinach.
1 lb of shrimp (cut into bite sizes) 2 Tbsp olive oil 3 cloves of garlic (chopped) Crushed red pepper (a lot) 1 cup kalamata olives (pitted and halved) 2 hand fulls of grape tomatoes (halved) Small bunch of parsley (chopped) Salt and pepper Italian bread Italian seasoning
Swiss Onion Soup
Submitted by Marybeth Stewart Michigan, US
This is full-fat, full flavor. Not a low calorie or remotely healthy soup and intended as such. Don’t insult it by using things like skim milk, margarine, and fat-free cheese.”
2 bigger-than-medium white onions, sliced long and thin or thicker – depends on how you like to eat onions. 8 cups water or chicken stock (see note) 1 to 1-½ tablespoons chicken flavor Better Than Bullion 2 cups whole milk 1 Tbsp sherry (see note) White pepper Roux (see note) Seasoned croutons Shredded mozzarella (see note)
Note on Sherry: The stuff you buy in the salad dressing aisle for $3 called “cooking sherry”? Gross. It’s extremely high in sodium. Don’t use it. Buy a bottle of Taylor Sherry, you can find it in the wine aisles of any Kroger. It’s about $5–7. Must refrigerate after opening. Note on Roux: Melt 1 cup lard over medium heat. Yes, lard. Add one cup flour and whisk constantly until smooth. Continue to whisk for 6–8 minutes – it should smell like popcorn or toasted bread. You can split the roux in half for this recipe or try using ¼ the amount for each and store the rest of the roux. Note on Cheese: I find mozzarella too rubbery for this soup and use a blend of fontina and gruyere instead but that’s more expensive. If you go with mozzarella, get the Kraft kind with cream cheese blended in so it melts better. Bring stock and chicken base to boil in large pot. Add onions and cook until translucent. Reduce heat to barely simmering. In saucepan, heat milk to very light simmer (do not boil). Add roux to both pots to thicken. Pour thickened milk into water/onion pot through mesh strainer. If roux lumps remain, try to smush through or just dump them out. Don’t add lumps to the soup. Stir well with wire whisk (but don’t whisk the mixture). Add sherry and a pinch of white pepper. Cover and keep below simmer until you’re ready to eat. Don’t boil and if you leave it uncovered, it will thicken up exponentially. Season to taste. Loosen belt or better yet, put on pants with elastic waist.Pour into bowl ¾ full, pile on cheese and croutons and enjoy. Serves 4–6.
Zucchini Pie
Submitted by Stefanie Rosenberg Connecticut, US
I recently discovered this recipe of my mother’s, stuck in one of my cookbooks. She had copied it for me, so it’s in her handwriting. It’s a family favorite, and she was thrilled to hear that I had shared it.”
½ cup butter 4 cups thinly sliced zucchini 1 cup chopped onion 2 Tbsp parsley flakes ½ tsp salt ¼ tsp pepper ¼ tsp garlic powder ¼ tsp basil ¼ tsp oregano 2 eggs, beaten 8 oz shredded mozzarella cheese 1 can crescent rolls
Preheat oven to 375º F. Add butter to frying pan on medium heat and add zucchini and onion. Cook for about 10 minutes and add parsley, salt, pepper, garlic powder, basil, and oregano. Stir while cooking. In a separate bowl, combine the beaten eggs with the cheese. Stir it into the zucchini mixture. Separate the crescent rolls into triangles and place into a 10-inch ungreased pie pan. Press the crescent rolls into the pie plate over the bottom and up the sides to form a crust. Pour the vegetable mixture into the crust. Bake for 18–20 minutes or until the center is set. Let cool for 10 minutes before serving. Serves 8.
SALADS
Creamy Grape Salad Strawberry Pretzel Salad Watermelon, Feta and Mint Salad
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Creamy Grape Salad
Submitted by Jason Barber Michigan, US
This recipe is a Barber family favorite, and I hope it becomes one of yours too!”
Combine all ingredients and serve. If you don't want the whole grapes, cut them in half. TIP: Instead of cutting grapes one by one, put a single layer of grapes on a plate and cover with something flat (such as a small cutting board). Take a knife and cut in the middle of the grapes all the way across.
8 oz cream cheese, softened 1 cup sour cream ⅓ cup sugar 2 Tbsp vanilla extract 2 lb seedless red grapes 2 lb seedless green grapes 3 Tbsp of brown sugar 3 Tbsp crushed cashews
Strawberry Pretzel Salad
Submitted by Clay Narron Georgia, US
My grandmother used to make this a lot in the summer, especially during peak strawberry season. It’s called a ‘salad,’ but it could also be served as dessert. The pretzels take on a nutty flavor when baked. It’s the perfect combination of sweet and salty.”
Dissolve gelatin in boiling water. Stir in strawberries. Refrigerate until partially set, about 1 hour 45 minutes. Heat oven to 350° F. In medium bowl, mix crust ingredients. Press into ungreased 13x9-inch baking dish. Bake 10 minutes. Cool baking dish on cooling rack. In medium bowl, beat the ingredients for the filling with electric mixer on medium speed until smooth. Spread over cooled crust. Cover and refrigerate until cool and gelatin topping in bowl is partially set. Carefully spoon gelatin topping over filling so the filling doesn’t mix into the topping. Refrigerate 4–6 hours or until firm. To serve, cut into 4 rows by 3 rows. Serves 6–8.
Topping 2 packages (4-serving size each) Jello strawberry-flavored gelatin 2 cups boiling water 32 oz fresh strawberries OR 2 boxes (16 oz each) frozen strawberries, thawed (sprinkled with sugar) Crust 2 cups pretzels, crushed ¾ cup butter, melted 3 Tbsp sugar Filling 1 container (8 oz) Cool Whip whipped topping, thawed 1 package (8 oz) cream cheese, softened 1 cup sugar
Watermelon, Feta and Mint Salad
Submitted by Wendy Wischhoff Amsterdam, NL
This refreshing salad is perfect for summer. Sweet, ripe watermelon salad combined with feta cheese and fresh mint is a sweet-and-salty combination that looks just beautiful on the table for a backyard cookout, a potluck or even a Sunday brunch!.”
Chop all ingredients into blocks and mix.
Watermelon Feta cheese Fresh Mint
Cauliflower Pakora and Raita Cauliflower-Potato Mash Chiles en Escabeche Grandma Hoey’s Thanksgiving (Anytime) Stuffing Loaded Cauliflower Mash Mac and Cheese Maple-Glazed Brussels Sprouts Oink Sauce Potato, Bacon & Zucchini Bake Potato Deluxe Sweet Potato Souffle
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Cauliflower Pakora and Raita
Submitted by Matt Kerslake Manchester, UK
The Raita can be used as a dip with so many things, not just the Pakora. My family devours the Pakora as comfort food! Within 10 minutes of putting them down, they’re gone … My Grandfather was English but born and raised in India, so I’ve been exposed to Indian fare for some time, and I love trying new dishes. Me and the family mark them out of 10 so I know which ones I should do again. Needless to say, the Pakora got 10.”
Pakora Combine all the batter ingredients into a bowl and add most of the water – keep some back just in case the batter gets too runny. Gently whisk the batter. Add more water as necessary to create a batter that is as runny as double cream. Let the batter stand for 30 minutes. Set a plate aside with a couple of sheets of kitchen roll on it (you’ll put the cooked Pakora on this to let them drain). Make the Raita while the batter is resting (see recipe below). Heat the oil in a pan until it reaches about 350º F. Dip your cauliflower florets into the batter to give them a good coating and then deep fry them. Wait until they are a golden colour and floating to the top of the oil, then use a slotted spoon to remove them. Yoghurt Raita Put the first 5 ingredients (leaving out the cucumber) in a bowl and mix together. For the cucumber, this needs to be grated before adding to the bowl, but make sure you only grate the edges of the cucumber. If you grate the cucumber core then it makes the Raita a bit watery. Add the grated cucumber to the bowl and mix. Use the Raita as a dip for the Pakora.
Pakora Vegetable oil for deep frying A cauliflower cut into small florets about 2–3-inch square Pakora Batter 5 oz chickpea flour (also known as Gram flour) 2 tsp ground coriander 1 tsp Garam Masala 1 tsp salt ½ tsp turmeric A pinch of chili powder 1 Tbsp olive oil 1 tsp lemon juice 5 fl oz cold water 2 tsp nigella seeds (these can be left out if you don’t have them) Yoghurt Raita (“rye-eater”) ¾ pint full fat yoghurt, whisked ½ tsp salt ¼ tsp chilli powder 2 tsp lemon juice 2 tbsp freshly chopped mint (substitute this with dried mint if you don’t have any fresh) ½ cucumber
(Cauliflower Florets Deep Fried in Batter)
The Raita can be used as a dip with so many things, not just the Pakora. My family devours the Pakora as comfort food! Within 10 minutes of putting them down, they’re gone …
Cauliflower-Potato Mash
For important dinners like a Thanksgiving meal, regular mashed cauliflower will just not cut it. But when you use half cauliflower and half potatoes … it’s just amazing! It has fewer carbs and less fat than traditional mashed potatoes, but don’t let that fool you — it’s still rich and super flavorful.”
Boil potatoes until tender and set aside to drain. Put the bag of frozen cauliflower rice in the pot on low heat. Once the cauliflower has thawed and warmed through, add the potatoes back to the pot. Mash until cauliflower and potatoes are combined. Add all the other ingredients and stir to melt and combine. Incorporate the milk slowly as to not add too much liquid and have runny mashed potatoes. Season with spices to your preference.
1 bag frozen riced cauliflower 20 oz raw red potatoes, diced 4 Tbsp cream cheese w/ Greek yogurt (or low-fat cream cheese) 4 Tbsp low-fat ricotta ½ cup of milk (plus or minus depending on your thickness preference) 1 Tbsp unsalted butter Salt, pepper, Italian seasoning to taste
Chiles en Escabeche
If you grow your own chilies and have an abundance of them or if a friend offers you some from their garden, this is a great dish to make use of them. If the chilis are not seeded, they can become very hot. The pickling process accentuates the power of the capsaicin within, so if you cannot stand the heat, please seed these before eating. The other vegetables are ideal for those who love a faint level of heat, since they take in all of the escabeche's flavor but little of the spicy bite.”
Chop and seed the jalapeños then boil in 3 cups of water with the salt until the water darkens (green). Slice the onion and slice or chop the remaining veggies. Leave the cloves of garlic whole. Sauté garlic in olive oil. Add carrots, onions, cumin, cinnamon sticks and rosemary and stir occasionally. Remove from heat when veggies are soft (al dente) and allow mixture to cool. Add jalapeños with their water, vinegar, sugar and additional salt to taste. Serve immediately or keep pickled veggies in fridge for longer storage.
6 large chilies, approximately ½ pound total (Serrano, jalapeño, or green) 4 cloves garlic, peeled 6 carrots, peeled and sliced 4 bay leaves ½ tsp whole cumin seeds 2–3 cinnamon sticks Rosemary 2 Tbsp sugar 6 sweet peppers (green, red, yellow, etc.) 2 large onions 1 Tbsp salt Oregano 2 cups vinegar You may add more veggies (squash, cauliflower, cabbage, radish, etc.) ⅓ cup olive oil
If you grow your own chilies and have an abundance of them or if a friend offers you some from their garden, this is a great dish to make use of them. If the chilis are not seeded, they can become very hot. The pickling process accentuates the power of the capsaicin within,
Grandma Hoey’s Thanksgiving (Anytime) Stuffing
Submitted by Ken Hohenstein Georgia, US
A classic homemade stuffing is the quintessential Thanksgiving (or anytime) side dish. This recipe is easy to make for your dinner table. The stuffing easily reheats in a frying pan, and it's legendary if served with fried eggs for breakfast. Vegetarians and Vegans can't resist (only partially kidding). Instead of chopping everything, if you have a meat grinder, use that instead.”
Lay out bread in a single layer overnight so it gets hard, then chop or cut in to small bread crumbs. Chop onion and peppers. Empty sausage from tubes and chop up some. Begin to brown sausage over medium heat (don’t completely cook to finish and drain fat, about 5–8 minutes). Add chopped peppers and onions and about ½ the butter and cook for another 5 minutes. Add chopped bread and the rest of the butter. Cook until sausage is done all the way and peppers, onions and bread mixture is done (about 5–7 more minutes). The recipe should come together in an average of 18–22 minutes. Add salt, pepper and poultry seasoning to taste. TIP: Brown for a couple of minutes under broiler before serving so the top gets crispy.
2 lb Jimmy Dean (or your favorite) Pork Sausage 10–12 pieces of white bread (Wonder is the family favorite) 3 medium peppers (red, orange, yellow, and / or green) 1 large onion Poultry seasoning (any brand) Salt and pepper ⅓ stick butter
A classic homemade stuffing is the quintessential Thanksgiving (or anytime) side dish. This recipe is easy to make for your dinner table.
Loaded Cauliflower Mash
Submitted by Abbey Miller Michigan, US
This recipe is a low-carb alternative to a loaded baked potato!”
Steam cauliflower for 8–10 minutes or until soft enough to mash. Empty steamed cauliflower into a separate pan. Add butter and sour cream to desired tasted and mash in with the cauliflower. Mix in shredded sharp cheddar and real bacon bits. Serves 3–4.
1 head cauliflower Butter to taste Sour cream to taste Shredded sharp cheddar Real bacon bits
Mac and Cheese
Submitted by Craig Henderson Georgia, US
This classic mac and cheese recipe includes a few non-traditional ingredients (smoked paprika, dry mustard, onion, garlic) that give this cheesy goodness a reason to never want the boxed stuff again.”
Preheat the oven to 350º F. Cook pasta to an al dente state and drain (do not rinse). Melt butter on stove, then whisk in the flour and cook about 3 minutes. Whisk in the mustard, smoked paprika, garlic and onion, and cook another minute. Whisk in the milk and cook over medium-high heat until slightly thickened, stirring often. Remove from the heat. Lightly beat the egg and slowly add to the milk mixture. Stir in the cheese, salt and pepper. Add in the macaroni then move mixture into a 4-quart casserole dish. Sprinkle with the remaining cheese, then toss the breadcrumbs with the melted butter and distribute evenly over the top. Bake for 30 minutes, then cool for 5 minutes. Eat, eat and eat more!
Main Dish 8 oz elbow macaroni or other cool shaped pasta 3 Tbsp unsalted butter 3 Tbsp all-purpose flour 1 Tbsp ground powdered mustard (Coleman’s dried mustard is best) 1 tsp smoked paprika (make certain it is the smoked variety) ½ cup onion (diced small) 1 clove garlic 3 cups whole milk 1 large egg 9 oz sharp cheddar cheese, grated 1 tsp salt ½ tsp freshly ground black pepper Topping 3 oz sharp cheddar cheese, grated 3 Tbsp butter, melted 1 cup panko breadcrumbs
Maple-Glazed Brussels Sprouts
This recipe for Brussels sprouts is so good that even people who claim they don’t like them will change their minds!”
Cut 4–5 slices of bacon into lardons (small ¼-inch strips) and cook in a cast-iron pan. Drain bacon and keep bacon grease in pan. Chop bacon in to smaller pieces and set aside. Preheat oven to 350º F. Trim bottoms off Brussels sprouts and cut in half lengthwise. Reheat bacon grease in pan, and place Brussels sprouts inside, cut side down. If there isn’t enough grease, add some butter. Add some crushed black pepper and salt to taste (shouldn’t need too much salt—if any—because of the bacon). Add a few dashes of garlic powder and some red chili flakes. After the Brussels sprouts have browned in the pan, toss to coat in the grease and put into preheated oven for about 8–10 mins (just want to ensure they are cooked through). Take pan out of the oven and pour in ¼ to ½ cup of maple syrup. Add bacon and cook until maple syrup has coated the mixture and started to caramelize (about 3 minutes). Serves 4–6.
About 20 Brussels sprouts (or however many will fit in your cast iron pan) About 4–5 strips of bacon, and the grease Maple syrup Salt and freshly ground black pepper, to taste A few dashes of garlic powder Red chili flakes
Oink Sauce
Submitted by Eric Davidson Michigan, US
This was my original recipe. Tom and Jeff were starting up the Penny Black restaurant in Rochester during OneStream’s early days, and I loved the North Carolina sauce at a local barbecue place called the Union Woodshop. So, I watched three ‘Diners, Drive-Ins and Dives’ shows where they made this same sauce and tried five variations until I got it right. Penny Black serves this sauce today on their pulled-pork sandwich called ‘The Oinker.’”
Heat the vinegars and sugar in a medium saucepan over medium heat until the sugar dissolves, stirring occassionally. Take mixture off heat and stir in other ingredients. Makes 5 cups of sauce.
1-½ cup cider vinegar 1-½ cup white vinegar ¾ cup sugar 2 cups water ⅓ cup ketchup ¼ Tbsp salt 1-½ Tbsp red pepper flakes 1 tsp black pepper ½ cup honey
This was my original recipe. Tom and Jeff were starting up the Penny Black restaurant in Rochester during OneStream’s early days, and I loved the North Carolina sauce at a local barbecue place called the Union Woodshop. So, I watched three ‘Diners, Drive-Ins and Dives’
Potato, Bacon & Zucchini Bake
Submitted by Angelica Janick Michigan, US
Preheat oven to 375° F. Boil water in a pot and cook potatoes for 6–7 minutes. Drain the potatoes, set aside and let cool. Heat the olive oil in a large pan and slowly add bacon, onion and garlic. Saute until tender and slightly browned. Set aside and let cool. In a bowl, beat the eggs with the milk, sour cream, nutmeg, salt and pepper. Grease your baking dish of choice (I use a 11-inch round ceramic dish). Layer as follows: potatoes, bacon& onion mixture, zucchini and cheese until all prepared ingredients are used. Pour the egg mixture over the top of the layers. Bake for 45 minutes. Around 15 minutes before the end of baking time, sprinkle with a thin layer of cheese (optional). Let cool for around 10 minutes, garnish with chopped parsley (optional) and serve.
2 lb baking potatoes (peeled and cut into medium thickness slices) 8 oz smoked bacon (medium cooked) ½ lb shredded cheese 1 container sour cream 1 cup milk 2 large eggs ½ tsp ground nutmeg 1 small zucchini (cut into thin quarter slices) 1 small red bell pepper (diced) 1 onion (diced) 2 cloves garlic (minced) Salt and pepper to taste 2 Tbsp olive oil for frying 2 Tbsp butter for greasing baking dish Chopped parsley, for garnish
Potato Deluxe
Preheat oven to 350° F. Mix all ingredients in a large bowl until fully incorporated. Pour potato mixture into a 9x13-inch Pyrex dish and spread evenly. Bake for 60 minutes at 350° F until the top is golden and edges are bubbly brown.
1 bag of Oreida Shredded potatoes 1 medium sized onion (sweet onion, Vidalia), chopped 8–10 oz. grated sharp cheddar cheese 12 oz sour cream 1 family size cream of chicken soup ½ stick butter, melted
This is a dish that appears at every family gathering. It goes great with ham, shish kabobs, BBQ chicken, ribs, pretty much anything!”
Sweet Potato Souffle
Pierce skin of washed sweet potatoes with fork. Bake sweet potatoes in oven at 350º F for 45–60 minutes, or until fork tender. Allow to cool and remove skins. Preheat oven to 350º F. Grease or butter one 2-quart casserole dish. Place potatoes in a mixing bowl and with an electric mixer, beat on low speed until potatoes begin to break up. Increase speed to medium high and blend until smooth. Reduce speed to low and add sugar, milk, butter, vanilla, eggs and salt. Mix well. Allow any potato ‘fibers’ to remain on the beater and remove. Pour sweet potato mixture into the casserole dish. Prepare the topping in a small bowl by whisking together the brown sugar, flour, butter and pecans. Sprinkle mixture over potato mixture and bake for 40 minutes.
6 sweet potatoes ¾ cup white sugar ½ cup evaporated milk ½ cup melted butter 1 tsp vanilla extract 2 eggs, beaten ½ teaspoon salt 1 cup dark brown sugar ⅓ cup all-purpose flour ⅓ cup melted butter 1 cup chopped pecans
MAINS
BBQ Pork Ribs BBQ Shrimp and Grits Braciole Caprese Egg Bake Crock Pot Chili Croissant Sissi French Toast Casserole French Toast Casserole with Praline Topping Inside Out Cabbage Rolls Martha's Crushed Lentil Soup Meat Lover's Pizza Rolls Pineapple Kielbasa Roasted Vegetable Flatbreads Spaghetti Aglio e Olio with a Cajun Twist Traditional South African Bobotie Wentelteefjes (French Toast the Dutch Way)
BBQ Pork Ribs
Submitted by Steve Booker Michigan, US
This recipe was giving to me by a close friend as a birthday present, he asked what I wanted, and I said ‘Ribs.’ LOL!”
Cover cookie sheet with a layer of parchment paper. Cover the parchment paper completely with 2 layers of foil. Place the ribs on the foil and fold the edges of the foil to make a “boat.” Mix dry ingredients in small bowl and beat with a fork until a consistent powder. Mix Liquid ingredients in a separate bowl, that has a lid, so it can be stored overnight. Flip the ribs so you are looking at the 'bone side’ and use a knife to cut away the thin membrane. Try to start in one corner, cut away enough to pull the skin up in a “sheet” (think saran wrap on a product). After the thin membrane is removed, coat the “bone side” with a light dusting of the dry ingredients. Flip the ribs, and lightly coat the other side with a dusting of dry ingredients. Continue flipping until 3/4 of the dry ingredients have been applied equally to both sides of the ribs. Dump the remainder of the dry ingredients into the sauce/liquid ingredients and mix very well. Gently coat the ribs with the sauce, be sure not to rub off the dry ingredients, just applied. Heavily coat both sides, and then flip the ribs, so the “bone side” is facing you. Add another thin layer of sauce to bone side. Carefully fold the edges of the aluminum foil to tightly wrap the ribs and ensuring no sauce can escape. Place one more sheet of foil over the top of the ribs, and tightly secure it to the ribs. (During baking if the foil is not very tight, all the sauce will leak out, and the ribs won't be as tender). Place the remaining sauce, and baking sheet in the fridge overnight. Pre-heat oven to 325º F and move the rack to the middle of the oven. Cook the ribs at 325º F for two hours. After two hours pull ribs out, carefully remove the top sheet, and add more sauce to the “bone side” of the ribs. Cook for one more hour, and carefully remove the top sheet, adding more sauce to the bone side. Cook for 30 more minutes, then carefully poke the meat of the ribs to see if it is “buttery” or “tough.” If tough, then cook ribs in oven for 30 more minutes, and then test again. If buttery, then cover the grill surface will foil, and pre-heat on high for approx. 10 minutes. Turn the heat to medium, and place ribs on grill “bone side” down, add more sauce, and cook for 5 minutes. After 5 minutes, carefully flip the ribs, and add sauce to the bone side, and cook for 5 more minutes. Flip one more time, adding the last of the sauce, and cook for 5 more minutes. The BBQ sauce should be glazed at this point, and the bones should be falling out of the meat. Serves 3–4.
1 slab of pork ribs, preferably “Baby Back' or “St Louis’ style 1 heaping cup brown sugar 1 Tbsp salt 1 Tbsp black pepper 1 Tbsp red pepper 1 Tbsp cayenne pepper 1 Tbsp paprika 1 Tbsp garlic powder Three or four squirts of Sriracha 1/4 bottle ketchup 1 bottle Sweet Baby Ray’s – Hickory and Brown Sugar flavor 1 large flat metal cooking pan/cookie sheet Lots of Aluminum Foil Parchment paper
BBQ Shrimp and Grits
Submitted by Stephanie Roehrig Michigan, US
This recipe comes from a favorite restaurant of my husband and I (82 Queen) located in Charleston, South Carolina.”
Shrimp 2 lbs. shrimp 1 Tbsp butter Scallions (diced for garnish) Grated cheddar cheese (for garnish) *Extra cooked and crumbed bacon for garnish (optional) Bourbon BBQ Sauce ¼ lb bacon, diced ½ cup onion, diced fine ¼ cup apple cider vinegar 1 Tbsp granulated garlic ½ cup yellow or Dijon mustard 2 (14 oz) Heinz ketchup bottles ½ cup brown sugar 3-4 Tbsp bourbon Salt & pepper to taste Low Country Grits ¼ lb butter 3 cups water 1 cup stone ground grits (not instant!) Salt and pepper to taste 3 cups heavy cream
Shrimp Sauté shrimp in butter or poach in lightly salted water for 1 minute. Serve over low country grits. Garnish with Bourbon BBQ Sauce, scallions and grated cheddar cheese (and bacon, if desired). Bourbon BBQ Sauce Cook bacon until half-done. Add onions; sauté until done. Add bourbon. Carefully light so that it flames and burns off alcohol. When flame disappears, add remaining ingredients and season to taste. Simmer for 10 mins until cool. Will last in fridge for several weeks. Low Country Grits Heat cream and water to boil. Add butter, salt and pepper. Slowly add grits (whisk until mixed) and reduce heat. Cook 20 minutes, stir/whisk every couple minutes — careful not to scorch. Serves 4–6.
Braciole
My wife, Pam’s, rendition of a recipe from the basement kitchen of her sweet red-headed Italian Grandmother Betty Adducci.”
2 lbs. flank steak Salt and pepper 2 cups Italian breadcrumbs 2–3 cloves of thinly sliced garlic 1-½ cup grated Pecorino Romano cheese 3 Tbsp of olive oil 1 egg, beaten 2 cups of beef broth ½ cup of fresh parsley – chopped loosely 4 cups homemade or store bought (if you must) marinara / pasta sauce
Lay the Flank Steak between 2 slices of plastic wrap and gently pound with a meat mallet to flatten and even out the slice of meat. Once flattened, season both sides of the meat generously with salt & pepper. In a mixing bowl, combine breadcrumbs, cheese, egg, and parsley. Mix well. Spread and pat down mixture evenly over the slice of meat. Top the mixture with the thinly sliced Garlic making sure to place slices over the entire slice of meat. Starting at the short end, tightly roll the meat to enclose the filling making sure the ends are folded inwards. Using butcher twine, tie the steak roll to secure. In a Dutch-oven or oven proof pan heat olive oil. Brown all side of the steak roll. Once all sides are browned, pour the beef broth into the base of the pan and cover with foil. Place the pan in a pre-heated (320° F) oven and slow cook for 3 hours. Finish off the Braciole by stewing in a Dutch oven on the stove top or a slow cooker and top off with your favorite / homemade / tomato-based pasta sauce … allow it to stew at least 2 hours! Time-saving tip: Un-cooked Braciole could be pre-made and frozen a week to two weeks ahead. Like any frozen meat, allow enough time for it to defrost the day you decide to cook it. Buon Appetite! Serves 6–8.
Caprese Egg Bake
This is so easy to make and freeze to have on hand for a quick breakfast.”
1 bag frozen spinach 2 vine ripe tomatoes, sliced 56 grams shredded mozzarella 8 ounces raw white mushrooms, chopped 2 cloves garlic, minced Fresh basil, sliced into ribbons 1 large carton of egg whites 3 eggs Salt, pepper, red pepper flake to taste
In a square casserole dish, thaw the bag of spinach of flatten to make a “crust.” Sauté the mushrooms and garlic in a skillet and arrange evenly over the spinach layer. In a bowl, whisk the carton of egg whites + whole eggs, season with salt, pepper and red pepper flake. Pour mixture over the mushroom/spinach layer. Sprinkle with cheese and arrange sliced tomatoes across the top. Sprinkle the fresh basil ribbons over the top. Bake at 400º F for 30 minutes or until a knife comes out clean and the top is golden brown.
Crock Pot Chili
Submitted by Carroll Goeters Connecticut, US
This chili recipe is something I make for the family every couple of weeks. I usually modify every batch with whatever I have lying around (chicken instead of beef, onions, etc.). For spicier chili, add varied diced chili peppers (Jalapeno, Ghost, etc.) to give it some kick. Check with the significant other first.”
2 lb chuck steak or similar beef 2 8 oz cans of diced tomatoes 2 Tbsp tomato paste 3 Tbsp chili powder 1 cup chopped onions 1 tsp minced garlic 1 tsp salt 2 tsp black pepper 1 tsp ground mustard ½ tsp cumin powder 8 oz of your favorite lager or IPA beer
Trim excess fat from the meat. Cube the meat to about 1.5-inch cubes. Heat a frying pan to medium high. Coat the pan with a small amount of oil. Once it is heated, sear the cubed beef to brown the outside without cooking the inside. Put seared beef in crock pot. Add everything except the tomato paste to the crock pot and stir until mixed. Place crock pot on low and let simmer for two hours. Add tomato paste to thicken. Taste test and add more seasonings as desired. Allow chili to simmer until meat is desired tenderness (30 to 60 mins). Serve in a bowl, on a hotdog, over rice or with corn bread.
Croissant Sissi
Submitted by Kerstin Biesinger Amsterdam, NL
My favourite comfort food for rainy Sunday mornings in Amsterdam.”
2 croissants 4 eggs Sauce hollandaise (80g Butter, 1 egg yolk, 1 tablespoon water, a little splash of lemon juice, salt, pepper) Lettuce or spinach A dash of vinegar Shrimp Truffe mayonnaise (optional, but nice to have)
Hollandaise Sauce Melt the butter gently. Put the egg yolk together with the lemon juice, water and salt in a saucepan and put them in a hot water bath. Stir with a whisk (or a electric mixer) until the mixture is creamy. Take the saucepan out of the water bath, add the liquid butter spoon by spoon, stirring constantly. Season with pepper and serve immediately. Poached Eggs Boil water put a bit of vinegar in it. Gently pour the eggs in and let them steep for 5–6 mins. Then take them out. To Serve Cut the croissant. Top with truffle mayo, lettuce or spinach, shrimp, the poached eggs and finalize with sauce hollandaise.
French Toast Casserole
Submitted by Liz Bauman Michigan, US
We love to make this for holiday brunches or big family get togethers. It’s so good that there are never leftovers!”
1 lb brown sugar 1 lb whole butter 1 cup heavy cream 1–2 cups pecan pieces Texas Toast (or any other thick bread) French Toast Batter (Mix 4 eggs, ½ cup milk, dash of cinnamon, spoonful of vanilla extract, little bit of syrup mixed up) Syrup (Maple preferred)
Melt butter, brown sugar and mix in cream in a small pan over heat. Line a 9x13-inch baking dish with parchment paper. Pour melted butter, brown sugar, cream mixture into the baking dish. Cover the mixture on the bottom of dish with pieces of pecans. Pour some syrup evenly over the pecans. Layer Texas toast dipped in French toast batter on top of mixture, pecans and syrup. Pour syrup over the bread. Put another layer of Texas toast dipped in French toast batter on top. Bake, covered with foil, at 375º F for 40 minutes (or until it reaches 165º F internally). Remove from oven and invert (flip) into another 9x13-inch baking dish (Pecan/butter/cream mixture should be on top now). Allow to cool for 5 minutes before serving. Serves 24.
French Toast Casserole with Praline Topping
Leave this yummy casserole to soak overnight ready to pop in the oven for Mother's Day brunch, Christmas morning, or any busy day when you don't want to be in the kitchen.”
1 loaf French bread 8 large eggs 2 cups half-and-half 1 cup milk 2 Tbsp sugar 1 tsp vanilla extract ¼ tsp cinnamon ¼ tsp nutmeg Dash salt Maple syrup
Slice French bread into 20 slices, 1-inch each. Arrange slices in a generously buttered 9x13-inch flat baking dish in 2 rows overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt. Whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight. Next morning – preheat oven to 350º F. Spread Praline topping (recipe below) evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup. Praline Topping 2 sticks butter 1 cup packed light brown sugar 1 cup chopped pecans 2 Tbsp light corn syrup ½ tsp cinnamon ½ tsp nutmeg Combine all ingredients in a medium bowl and blend well.
Inside-Out Cabbage Rolls (Poland)
Do we need a quote here?”
Cabbage Rolls 1 lb. ground meat (could be turkey, pork or beef or a combination) 1/2 lb. shredded green cabbage 2 eggs 3 Tbsp breadcrumbs 1 medium yellow onion (diced) 1 tsp salt 1/2 tsp ground black pepper 2 Tbsp olive oil for frying Tomato Sauce 16 oz beef or vegetable stock 2-12 oz cans tomato sauce 2 medium carrots (cut into medium- thin slices) 3 bay leaves 1 tsp marjoram Salt and pepper to taste Remainder of the shredded cabbage, if desired
Combine the ground meat, eggs, onion, cabbage, salt, pepper and breadcrumbs in large bowl. Form medium-sized meatballs out of the mixture. Heat the olive oil in a large pan and slowly add each meatball. Fry until browned on each side. Remove from pan and set aside. To the same pan (do not drain), add the stock, tomato sauce, carrots and seasonings. Boil and then simmer for 30 minutes. Add the meatballs to the sauce and cook, uncovered, for an additional 30 minutes. Best served with mashed potatoes. Enjoy!
Martha’s Crushed Lentil Soup
Tell your kids this is bean dip and serve with tortilla chips. They’ll never know this deliciousness is vegan, dairy free, and actually good for them!”
2 large onions, chopped 4 large celery stalks, chopped 6 large carrots, chopped 2 tomatoes, chopped 2 Tbsp olive oil 2 Tbsp canola oil 2 cups yellow split peas/lentils (known as either red lentils, yellow lentils, orange lentils, pigeon peas, toor/toovar dal, or yellow split peas) ½ cup white rice 2 tsp salt 2 Tbsp ground cumin 10 cups liquid (water/vegetable broth)
Heat olive and canola oil over medium heat, add onion, and sauté for few minutes. Add cumin, carrots, and celery and sauté until soft. Note: adding the cumin now allows for plenty of time to cook out its rawness. Add tomatoes and cook down. Add rice, lentils, and salt, and stir. Add liquid, stir, and bring to a boil. Reduce heat to medium low and cook for 1 hour until lentils and vegetables fall apart. Remove from heat and place soup in blender in batches to puree. Be careful not to over fill blender and to hold lid down while blending so lid does not come off due to hot air build up (You can also use a hand blender and blend soup in the pot).
Meatlover’s Pizza Rolls
4 cups shredded pizza cheese blend or part-skim mozzarella cheese 1 lb bulk Italian sausage, cooked and drained 2 packages (3 oz each) sliced pepperoni, chopped 1 medium green pepper, finely chopped 1 medium sweet red pepper, finely chopped 1 medium onion, finely chopped 2 jars (14 ounces each) pizza sauce 32 egg roll wrappers Oil for frying Additional pizza sauce for dipping, warmed, optional
In a large bowl, combine the cheese, sausage, pepperoni, peppers and onion. Stir in pizza sauce until combined. Place about 1/4 cup filling in the center of each egg roll wrapper. Fold bottom corner over filling; fold sides toward center over filling. Moisten remaining corner with water and roll up tightly to seal. In a deep-sided cast-iron or other heavy skillet, heat 1 in. of oil to 375° F. Fry pizza rolls until golden brown, 1–2 minutes on each side. Drain on paper towels. If desired, serve with additional pizza sauce.
Pineapple Kielbasa
My cousin and his wife bring their crockpot filled with this stuff to every BYO picnic and family gathering — it travels well and stays hot for a long time. Oh, it also tastes great!”
3 lbs kielbasa (cut into slices) 2 cups ketchup 1-¼ cups brown sugar 1 large can of pineapple chunks (20oz)
Throw it all in the slow cooking and stir until well blended. Cook for 4–5 hours on low. You can throw this in the slow cooker in the morning, then take the entire pot with lid (of course!) to where you are going. Serves 10–12.
Roasted Vegetable Flatbreads
These flatbreads are my go-to recipe when I want pizza but also want to feel that I have eaten something healthy. Having a glass of wine with them won’t undo the benefits of all those vegetables!”
Red Pepper Sauce Heat oven to 230º C (475º F). Chop the onion and peppers and put in an oven tray with the garlic. Drizzle on olive oil and roast for about 20 minutes until starting to blacken. Remove and let cool (put one roasted garlic clove aside to use in the basil oil, if making). Blitz all in food processor. Note: This step can easily be done in advance and the sauce will keep for a few days. Basil Oil Combine all ingredients including the spare garlic clove from the red pepper sauce and blitz in food processor. Add as much olive oil as needed to get your preferred consistency. Note: Pesto may be substituted. Roasted Vegetables Preheat oven to 220º C (450º F). Put sweet potato and cauliflower on a tray and toss with oil and spices, and spread out evenly. Roast for 30 minutes (vegetables should just be starting to char a little). Flatbread Assembly Spread red pepper sauce over flatbreads. Top with roasted vegetables and avocado. Drizzle with basil oil. Top with a spoonful of yoghurt, sprouts and a lime wedge. Serves 2.
General Ingredients 4 flatbreads or pitas 1 avocado, sliced Greek Yoghurt Lime wedges Cress or Alfalfa Sprouts Red Pepper Sauce 2 red peppers ½ red onion 3 garlic cloves 140 gm tomatoes 1 tsp smoked paprika 1 tsp sherry vinegar Basil Oil Large handful of basil Olive oil 10 gm / 15gm parmesan or similar hard cheese Roasted Vegetables 1 sweet potato (cubed) ½ cauliflower (florets) 2 Tbsp olive oil ¼ tsp smoked paprika ¼ tsp chili flakes ¼ tsp ground coriander ¼ tsp ground cumin
¼ ½ ¾ 2-½ 1-½
Spaghetti Aglio E Olio with a Cajun Lemon Beef Stir-Fry Twist
Submitted by Marwan Omar Amsterdam, NL
WARNING! this isn’t your nonna’s spaghetti”
1 packet of spaghetti 500 gm / 1 lb of beef (cut in stir fry fashion) 5 cloves of garlic thinly sliced 1 fresh red chilli chopped (or use a tsp of chili flakes) 3 fillets (about half a Tbsp) of anchovies from the jar chopped (DO NOT SKIP THIS PART!) ½ cup extra virgin olive oil ½ lemon zest ½ lemon juice 1 cup of white wine 1 Tbsp of Cajun spice mix Salt to taste Fresh black pepper 2 bay leaves ½ cup grated Parmesan cheese ½ cup parsley chopped
Marinate the beef with the Cajun spice mix (if your mix does not contain salt, add salt to your liking) and let sit for at least 2 hrs. For the pasta, bring a pot of water to a boil and season generously with salt, add bay leaves. In a large skillet heat up 2 tbsp. of olive oil and stir fry beef on high heat until browned on all sides. Remove and place the beef in a bowl to use for later. In the same skillet, on the lowest heat setting, add ½ a cup of olive oil, thinly sliced garlic and anchovies. Cook on low heat until garlic is golden brown. DO NOT BURN GARLIC! Add the white wine and lemon juice, lemon zest to the skillet and bring to a boil. Cook the spaghetti until 2 minutes less than what’s suggested on the packet for al dente. Using a tong or a large fork transfer the pasta to the skillet. Add 1 cup of pasta water to the skillet and keep tossing or moving the pasta around for a couple of minutes. Add the stir-fried beef along with all the juices remaining in the bowl to the pasta. Add the grated parmesan cheese, chopped parsley and toss for a couple of minutes. Taste for salt. Once the pasta is cooked, al dente and skillet appear creamy, top off the pasta with a drizzle of olive oil, freshly ground pepper, more parmesan cheese and serve. Tips: Make sure to bring the beef to room temp before stir-frying. Make sure to keep tossing and moving the pasta around while cooking in the skillet. Anchovies are added for the “umami” you will not get any fishy flavour, I promise!
Spaghetti Aglio E Olio
Traditional South African Bobotie
This dish is jam-packed with complex flavors and textures that are guaranteed to excite and satisfy your palate. Yellow rice is often quite the perfect company for this baked dish.”
1 fairly thick slice crustless bread (white or brown) 375 ml milk 25 ml oil 10 ml butter 2 onions, sliced 2 cloves garlic, crushed 25 ml curry powder 10 ml salt 25 ml chutney 15 ml smooth apricot jam 15 ml Worcester sauce 5 ml turmeric 25 ml brown vinegar 1 kg raw mince 100 ml sultanas (don’t replace with raisins – they are too sweet; sultanas are much better for this recipe) 3 eggs Pinch each salt and turmeric Bay leaves
Soak bread in milk. Heat oil and butter in large pan and fry onions and garlic. When onions are soft, add curry powder, salt, chutney, jam, Worcester sauce, turmeric and vinegar and mix well. Drain and mash bread and reserve milk. Add bread to pan together with mince and sultanas. Cook over low heat, stirring, and when meat loses its pinkness, remove from stove. Add 1 beaten egg, mix well, then spoon into a greased, 28x16 cm baking dish and level the top. Beat remaining eggs with reserved milk (you should have 300ml, or a little more) and the salt and turmeric. Pour over meat mixture and put a few bay leaves on top. Stand dish in a larger pan of water (this is important to prevent drying out) and bake, uncovered, at 180º C for 1 hour or until set. Serve with rice, coconut, chutney, nuts and bananas.
Wentelteefjes (French Toast the Dutch Way)
Submitted by Henri Roest Zuid-Holland, NL
A popular dish in the Netherlands.”
8 slices day-old white bread 1-½ cups lukewarm milk 2 eggs, lightly beaten Salt, to season 2 Tbsp icing sugar ¼–½ tsp grated lemon zest ½ tsp vanilla extract 1-½ ounces butter (more if needed) Extra icing sugar, to serve (confectioner's sugar) 1 tsp cinnamon
In a bowl, whisk the milk with the lightly beaten eggs, a pinch of salt, the icing sugar, lemon zest, and vanilla extract. Remove the crusts from the bread and lay the slices in a shallow dish. Pour the milk mixture over the bread and let stand for 30 minutes. Melt the butter in a skillet and fry the bread slices on both sides until golden, being careful they don't break. Serve immediately, sprinkled with extra icing sugar and cinnamon. Serves 2–4.
Wentelteefjes
DESSERTS
Bara Brith Berry Marscapone Layer Cake Christophe Felder Le Rubis Classic Blueberry Pie Cookies from Around the Globe Creme Brulee French Toast Casserole French Apple Tart Fudgy Vegan Brownies Kentucky Bourbon Bars Peanut Butter Goodies Ultra Chocolate Super Easy Brownie White Chocolate and Rum Cheesecake
Click the plus to open the list of desserts
Click the plus to open the list of mains
Bara Brith (Traditional Welsh Fruit Cake)
Submitted by Heather Upton Manchester, UK
Bara Brith is a traditional cake that is made in Wales. It is a really simple but effective recipe, as once the fruit has been soaked, it is just a case of mixing all the ingredients together and then popping in the oven. Bara Brith is often used to welcome visitors and guests. If you go on holiday to Wales, you will probably be greeted with a Bara Brith cake. It is usually served sliced with butter spread on top accompanied by a cup of tea in front of a roaring fire. It helps rainy Welsh afternoons feel cozy and comforting. Photo of Bara Brith being enjoyed in Wales (when we could still travel).”
The Night Before: Soak the fruit and sugar in the tea in a large bowl and leave covered overnight. Next Day: Preheat the oven to 170º C/325º F/Gas 3. Line a 2-lb loaf tin (or two 1-lb loaf tins) with baking paper. Add the remaining ingredients to the fruit mixture and mix well. Pour the mixture into the loaf tin/tins and then bake in the oven for around 1.5 hours (with two smaller loafs halve this time). Once a skewer inserted into the middle of the cake comes out clean your Bara Brith is ready. Serve warm with butter and a lovely cup of tea whilst listening to Tom Jones/Shirley Bassey or Dylan Thomas’ poems.
450 gm / 1 lb dried mixed fruit 250 gm/ 9 oz brown sugar 300 ml /½ pint warm black tea 2 tsp mixed spice 450 gm / 1 lb self-rising flour 1 free-range egg, beaten
Bara Brith
Bara Brith is a traditional cake that is made in Wales. It is a really simple but effective recipe, as
Berry Mascarpone Layer Cake
Vanilla Cake Preheat oven to 350° F (176 °C) and prepare three 8-inch cake pans with non-stick baking spray and parchment paper in the bottom. These cakes can tend to stick to the pans a bit, so I strongly recommend the parchment paper on the bottom. Add the flour, sugar, baking powder and salt to a large mixer bowl and combine. Set aside. Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine. Add the wet ingredients to the dry ingredients and beat until well combined. Slowly add the water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined. Divide the batter evenly between the prepared cake pans and bake for 24–28 minutes, or until a toothpick comes out with a few moist crumbs. Remove the cakes from oven and allow to cool for 2–3 minutes, then remove to a cooling rack to finish cooling. These cakes can tend to stick to the pans a bit so jiggle them a bit to loosen from the sides of the pan before turning the cakes out to cool. Berry Filling To make the berry topping, add the berries and water to a food processor and puree until smooth. You should end up with about 2/3 cup puree. Combine the sugar and cornstarch in a medium saucepan. Stir in the berry puree. Cook over medium heat, stirring consistently until mixture thickens and comes to a boil, about 8–10 minutes. Allow to boil for 1 minute, then remove from heat. Refrigerate and allow to cool completely. Whipped Marscapone Frosting Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until soft peaks form. Add the mascarpone cheese to the whipped cream and whip until stiff peaks form. It will happen quickly. Set whipped frosting in the refrigerator. Assembly and Decoration To assemble the cake, use a large serrated knife to remove the domes from the top of the cakes. Place the first layer of cake on a serving plate or a cardboard cake round. Pipe a dam of frosting around the outside of the cake. Spread half of the berry filling evenly on top of the cake layer, inside the dam. It should fill the dam about halfway full. Add some additional mascarpone frosting to the top of the berry filling and spread into an even layer to fill in the remaining dam space. Add the second layer of cake and repeat the filling layer with the remaining berry filling and additional mascarpone frosting. Add the final layer of cake on top, then smooth out the frosting around the sides of the cake. Frost the outside of the cake, then use an icing decorator (optional) to add a pattern to the sides. Finish off the cake with some swirls of frosting, fresh berries, Pirouline wafers and edible shimmer glitter. Refrigerate cake until ready to serve. Cake is best for 2–3 days.
Vanilla Cake 2-½ cups (325 gm) all-purpose flour 2 cups (414 gm) sugar 3 tsp baking powder 1 tsp salt 1 cup (240 ml) milk ½ cup (120 ml) vegetable oil 1 Tbsp vanilla extract 2 large eggs 1 cup (240 ml) water Berry Filling 1-½ cup (240 gm) mixed berries (I used strawberries, blackberries and raspberries) 3 Tbsp (45 ml) water ¾ cup (155 gm) sugar 3 Tbsp cornstarch Whipped Marscapone Topping 2-½ cups (600 ml) heavy whipping cream, cold 1-½ cups (173 gm) powdered sugar 2 tsp vanilla extract 16 oz (452 gm) mascarpone cheese, chilled Decoration 1 canister of Pirouline wafers (I used vanilla and chocolate) Fresh berries (strawberries, blackberries and raspberries) 1 jar edible shimmer glitter
Bara Brith is a traditional cake that is made in Wales. It is a really simple but effective recipe, as once the fruit
Christophe Felder's Ruby
Palet Confit Griotte Mix the sugar and pectin in a small bowl. In a saucepan, put the cherries, the pulp and the sugar-pectin mixture and bring to a boil. Pour into the frame wrapped in cling film and set in the cold. If you do not have pulp of cherries, just mix cherries together. The day before is better. Salted Short Bread Biscuits Preheat the oven to 150° C. Arrange the almonds and hazelnuts on a baking sheet and roast for 20 min. Leave to cool then reduce to powder in a food processor. Increase the oven temperature to 170° C. In a bowl, add the butter, ointment, hazelnut and almond powder, flour, brown sugar, and salt. Blend by hand or in a food processor. Spread evenly in a frame on a sheet of parchment paper. Bake for 15 min. Set aside. Pistachio Biscuits Preheat the oven to 175° C. Blend in a mixing bowl the almond powder, pistachio powder, eggs, yolk, pistachio paste and starch. Add the cooled melted butter. In a bowl, whisk the egg whites until stiff and stiff with the sugar. Gently add to the previous preparation using a silicon spatula. Arrange in the frame, hoop with aluminum foil 2 cm high and bake for 15 min. Set aside. Lemon Cream Cheese Mousse Soak the gelatin in a large bowl of cold water. In a bowl, whip the cream and set aside. In a bowl put the Philadelphia, icing sugar, lemon zest. Stir to combine. In a saucepan, put the caster sugar and water. Cook at 118° C. In a bowl, add the egg yolks and whisk with an electric mixer. Gently pour the syrup down the side of the bowl, then whisk until it cools. Warm the gelatin in the microwave for 3 seconds and add to the batter. Whisk the sabayon into the Philadelphia in three parts. Red Mirror Frosting In a small bowl, put the 40 g of water and the gelatine. In a bowl, put the 100g high-quality ivory white chocolate and melt gently in the microwave. In a saucepan, put the water, sugar and glucose. Bring to a boil. Add the condensed milk, then the gelatin, mix well. Pour over the chocolate. Add the red dye and blend. Film and set aside in a cool place until the next day. Assembly Directions Place the Shortbread in the frame, wrapped in plastic wrap. A layer of Lemon Cream Cheese Mousse. The Black Cherry Candied Puck. One layer of Lemon Cream Cheese Mousse. The Pistachio Biscuit. Finish with a final layer of Mousse Cream Cheese Lemon. Smooth with a spatula. Put in the freezer overnight. Finishing Gently heat the icing in the microwave, it can be used between 35º C and 40° C. Unclip the dessert. Place it on a grid, itself placed on a sheet of baking paper. Pour over the dessert, use a spatula to remove any excess and cover the sides. Place on the serving dish and leave in the fridge for a few hours. Decorate as desired. Tip: I freeze my entremets the night before and leave them in the refrigerator for a few hours.
Palet Confit Griotte 140 g Morello cherries (or black cherries) 70 g Morello cherry pulp (If you do not have pulp of cherries, just mix the cherries together) 20 g caster sugar 2 g pectin NH Salted Short Bread Biscuits 60 g butter 30 g hazelnuts 30 g almonds 60 g regular flour 60 g brown sugar 1 g fleur de sel Pistachio Biscuit 62.5 g almond powder 62.5 g pistachio powder 85 g of eggs 10 g egg yolk 20 g homemade pistachio paste 12.5 g of starch 45 g melted butter, cooled 50 g egg whites 12.5 g sugar Lemon Cream Cheese Mousse 100 g caster sugar 40 g of water 56 g egg yolk 360 g of Philadelphia 36 g icing sugar 1 lemon zest 1 lime zest 9.6 g of gelatine 112 g whipped cream Red Mirror Frosting 50 g of water 100 g caster sugar 100 g glucose 70 g condensed milk 6.6 g gelatin powder 40 g cold water 100 g high-quality ivory white chocolate 1.5 g of red dye
I had the good fortune to attend one of Mr. Felder's classes late last year. My daughter loves backing, so we took this class together with the creator of the cake. I totally fell in love with this dessert and I waited until my birthday to do it again. It's in my top 10 favorite desserts ... it's fresh, slightly tart, it's good, it's good, it's good. Can't wait for the next class.”
I had the good fortune to attend one of Mr. Felder's classes late last year. My daughter loves backing, so we took this class together with the creator of the cake. I totally fell in love with this dessert and I waited
Classic Blueberry Pie
Pie Crust Place flour, sugar and salt into the bowl of a food processor and pulse a few times to combine. Add cold diced butter and pulse the mixture until coarse crumbs form. Mixture should be dry and powdery. Add the ice-cold water and pulse just until incorporated and clams are formed. Check the dough with your fingers, when pressed together, it should stick, but it should not feel sticky, it should resemble play dough. If the dough doesn't stick together, add more water, a teaspoon at a time. Transfer dough to a clean work surface, and form into a ball. Divide it in half and flatten to form 2 discs. Cover each disk with plastic wrap and refrigerate for at least 1 hour before using. Pie Filling Preheat oven to 375° F. Add the blueberries, granulated sugar, cornstarch, cinnamon, nutmeg, lemon juice and lemon zest to a large bowl and stir together. Take a dough disc from the fridge and roll out on a floured work surface, into a circle 12 inches in diameter. Carefully place the dough into a 9×2-inch pie dish, tucking it in with your fingers. Add the filling into the crust, leaving any excess liquid in the bowl. Top with the two tablespoons of butter cut into small pieces. Leaf Decor Remove the other dough disc from the refrigerator and roll into a circle that is 12 inches diameter. Using various leaf shaped pie cutters, cut out as many leaves as desired and arrange them on top of the blueberry filling. Lightly beat the egg in a small bowl and brush the top of the pie crust. Sprinkle the top with a little sugar, if desired. Bake the pie for 20 minutes in the preheated oven then reduce heat to 350° F and bake for an additional 25–30 minutes. Remove from oven and allow the pie to cool for 3–4 hours at room temperature before serving. Cover leftovers with plastic wrap and store in the refrigerator for up to 5 days.
Pie Crust and Leaf Decor 2-½ cups all-purpose flour (plus more to dust the working area) 1 Tbsp granulated sugar ¼ tsp salt ½ lb unsalted butter (very cold and diced into ¼" pieces) 6 Tbsp ice cold water 1 large egg Pie Filling 6 cups fresh blueberries 1 cup granulated sugar ¼ cup cornstarch ¼ tsp ground cinnamon ¼ tsp ground nutmeg ¼ Tbsp lemon juice Zest of 1 lemon 2 Tbsp unsalted butter (cold and cut into small pieces)
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Cookies from Around the Globe
Cookies Preheat oven to 350º F (175º C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt. Set aside. In a medium bowl, cream together the ½ cup of butter and white sugar. Add pumpkin, egg, and 1 tsp vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfulls and flatten slightly. Bake for 15–20 minutes in the preheated oven. For teaspoon size portions, bake for 12-13 minutes. Cool cookies. Glaze Combine confectioners’ sugar, sugar, milk, 1 Tbsp melted butter, and 1 tsp vanilla. Add milk as needed to achieve drizzling consistency.
Cookies 2-½ cups all-purpose flour 1 tsp baking powder 1 tsp baking soda 2 tsp ground cinnamon ½ tsp ground nutmeg ½ tsp gound cloves ½ tsp salt ½ cup butter, softened 1-½ cups white sugar 1 cup canned pumpkin puree 1 egg 1 tsp vanilla extract Glaze 1 tsp vanilla extract 2 cups confectioners’ sugar 3 Tbsp milk 1 Tbsp melted butter
Iced Pumpkin Cookies
My sister, niece, and I bake about a dozen different cookies around Christmas and then share them with our co-workers and family. Given the pandemic we weren’t able to do it this year, however, below is one recipe that is always a hit. Pumpkin pie in a cookie!”
Cream butter with sugar. Beat in egg and vanilla. Mix in zucchini. Stir in flour, baking powder, cinnamon and salt. Stir in chocolate chips and almonds. Drop by heaping teaspoonfuls onto a greased cookie sheet. Bake at 350º F (175º C) for 15 minutes.
¾ cup butter 1-½ cups sugar 1 egg 1 tsp vanilla 1-½ cups ground zucchini (drain well) 3 cups + 1 Tbsp flour 2 tsp baking powder 1 tsp cinnamon ½ tsp salt 1 cup semi-sweet chocolate chips 1 cup chopped walnuts
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Submitted by Steven Novak Michigan, US
Grandmother's Zucchini Cookies
Preheat oven to 350º F (175º C). In a medium bowl, combine flour, baking soda and salt; set aside. Cream together white sugar, light brown sugar and butter (do not use shortening). Stir in slightly beaten eggs and vanilla. Add flour mixture until just mixed. Stir in vanilla chips, macadamia nuts and dried cranberries. Drop dough on an ungreased cookie sheet by small scoop or rounded teaspoon. Bake in preheated oven until cookies are just set, about 10 minutes. Remove from oven and let cool. Cookies will sink slightly. Variations To make chocolate cookies, omit 1/2 cup flour and replace with 1/2 cup cocoa. To make refrigerator cookies: Roll dough into 2 rolls, wrap with plastic wrap and chill or freeze. (if you freeze the dough, thaw for at least 1/2 hour before cutting). Slice 1-inch slices; cut into 4 and place on baking sheet point up. For fancier cookies: Drizzle melted white chocolate on chocolate cookies and melted dark chocolate on white cookies. Enjoy!
3 cups all-purpose flour ¾ tsp baking soda ¾ tsp salt ¾ cup white sugar 1 cup packed light brown sugar 1 cup butter, softened 2 eggs, slightly beaten 1 Tbsp vanilla extract 1 cup vanilla baking chips 1 cup chopped macadamia nuts 1 cup dried cranberries
These are cookies I've made for several years when baking cookies for gifts for friends and family. The variety of sweet and nutty flavors in them make them just plain tasty!”
Submitted by Laura Steele Georgia, US
White Chocolate Macadamia Cranberry Dreams
In a large mixing bowl, whisk together flour, cinnamon, ginger, baking soda, cloves, salt, and nutmeg. Set aside. In an electric stand mixer fitted with the paddle attachment (or alternately, you can use a hand mixer and a separate large mixing bowl), beat the butter and sugar together for 2 minutes on medium-high speed until light and fluffy. Add in eggs, molasses, and vanilla, and beat on medium speed until combined. Reduce mixer speed to low, and gradually add the flour mixture until just combined. Divide the dough into two equal portions, and form them each into a ball. Then gently use your hands to flatten each ball into a 1-inch thick disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least 2 hours or overnight. Once the dough is thoroughly chilled and you're ready to bake the cookies, preheat the oven to 350º F (175º C) and line a baking sheet with parchment paper; set aside. Unwrap the dough and place it on a large, lightly-floured hard surface. Use a floured rolling pin to roll the dough evenly until it is approximately 1/8 inch thick. Then use your favorite cookie cutters to cut out your desired shapes, re-rolling the dough as needed to cut out more. Transfer to parchment-covered baking sheets. Bake for 8–10 minutes, or until the cookies are crisp around the edges and on top. Remove from oven and let cool for 5 minutes, then transfer to a wire rack to finish cooling. Once the cookies are room temperature, feel free to decorate them as desired with icing, candies, sprinkles, chocolate, etc.
3-¼ cups all-purpose flour 1 Tbsp ground cinnamon 1 Tbsp ground ginger ¾ tsp baking soda ¾ tsp ground cloves ½ tsp ground nutmeg ½ tsp salt ¾ cup unsalted butter, softened to room temperature ½ cup packed brown sugar 1 large egg ½ cup unsulfured molasses 1-½ tsp vanilla extract
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Submitted by John Davis Ontario, Canada
Johnny's Gingerbread (aka Ali Martin's Gingerbread recipe)
Mix ingredients together in order given and shape into balls, which need to be chilled overnight in the refrigerator. (You’ll need to get your hands dirty!) The best suggestion is to put them, once rolled, on wax paper onto a cookie sheet, or in a large casserole dish, and cover with Saran Wrap. They need to be completely chilled or they won’t hold when you dip them in melted chocolate. For best results, use combination steamer (or some sort of steam, otherwise the chocolate chips melt and burn on direct heat) to melt chocolate chips and then roll chilled peanut butter balls in the melted chocolate to cover. Drop them back onto wax paper and re-cover, then allow to cool in the refrigerator for at least 3–4 hours prior to serving. Best served cool to cold, so I wouldn't let them sit outside the refrigerator for too long if possible – especially if it’s warm.
1 cup crunchy peanut butter ( I prefer Skippy) 2 Tbsp butter 1 cup powdered sugar 1-½ cups Rice Krispies 1 12 oz pkg Toll House chocolate chips (semi-sweet)
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Submitted by Chris Davis Florida, US
Chocolate Drops
Yes, it's that easy! This recipe was passed on to me by a junior high school friend when we got together years ago to bake cookies!”
Melt dark chocolate in the microwave or on the stovetop until smooth, stirring occasionally. Stir in extract. Dip vanilla wafers in the coating and place on waxed paper to let cool/set.
8 oz dark chocolate coating ½ tsp peppermint extract 48 vanilla wafers
Submitted by Teresa Kress Colorado, US
Chocolate Thin Mints (aka Girl Scout Not-So-Thin Mints)
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Chocolate Thin Mints
(aka Girl Scout Not-So-Thin Mints)
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Creme Brulee French Toast Casserole
In a small saucepan cook the butter, brown sugar and corn syrup over moderate heat, stirring frequently, until smooth and tawny. Pour the mixture in an even layer into a 13x9-inch baking dish. Tear up bread into ragged chunks or cut into cubes about 1-inch in size. Add all the bread on top of sugar mixture and press lightly not to squish the bread. In a medium bowl whisk together the eggs, milk, cream, vanilla, and salt until combined well and pour evenly over the bread. Cover the casserole and refrigerate overnight. Preheat oven to 350º F and bring bread to room temperature. Bake casserole, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes. Serve hot, immediately with fresh strawberries, butter, favorite syrup or whipped cream. Serves 8–10. It looks prettiest when pieces are served upside down.
½ cup butter 1 cup brown sugar 2 Tbsp corn syrup 1 lb croissants 8 large eggs 1-¼ cups milk 1-¼ cups cream 1 Tbsp vanilla ¼ tsp salt
A Ryan Family brunch staple! It was originally served at Easter but, no matter what time of the year, it is a constant request by family and friends!”
French Apple Tart
Submitted by Marina Golos Connecticut, US
In a bowl of a food processor combine flour, salt and sugar and pulse until combined. Add butter cubes a few at a time, pulsing quickly until dough resembles a coarse meal. Beat egg together with water. Add egg mixture, slowly, pulsing just until dough comes together. Turn out onto a floured surface and roll into a ball and then pat down into a disk. Wrap disk in plastic and refrigerate for 30 minutes (or pop in the freezer for 10). Meanwhile, place apple chunks, brandy and zest in a heavy-bottomed saucepan. Bring to a boil and simmer uncovered until most of the liquid is evaporated. Mash apples into a paste with a fork. Allow to cool completely, it will thicken as it cools. Roll out dough onto a floured surface and fit into a 9" tart pan. Spread a single layer of compote on the bottom, and place in freezer while you prep your apples. Peel, core and slice apples very thin, about 1/8-inch thick. Recipe recommends placing in bowl and squeeze with lemon juice to prevent browning, but I did skip this step. Remove tart from the freezer. When placing the apples, the idea is to create an escargot pattern. Starting from the outside and working your way into the center. Layer each apple, cut side down, one slightly overlapping the other, making your way all around the tart until you reach the center. Bake at 400º F for 15 minutes and then reduce heat to 350º F and bake for 20 more minutes, or until golden brown. Place under the broiler for 1–2 minutes just until the apples begin to get lightly charred. Place the jam in the microwave and heat on high for 15 secs or until melted. Brush tart with jam to create a nice shine. Et voila! Serve with vanilla ice cream or a dollop of homemade whipped cream. Pro Tips Make sure your compote has completely cooled before doing this or it will melt your chilled pastry. Starting at the higher temperature allows you to skip the “blind baking” step with this tart and prevents your tart shell from shrinking too much. Just remember to reduce the temperature! This tart is best served the day it is made. However, you can prepare the components ahead of time to save on the “day of prep.” You can make the tart dough, cover in plastic wrap and refrigerate, prepare the compote, make the whipped cream cover and refrigerate. Then all you need to do the day of is assemble and bake.
Crust 1-¼ cups flour (150 gm) 1 Tbsp sugar (12 gm) ¼ tsp salt (1.5 gm) 1 stick cold unsalted butter, cubed (120 gm) 1 egg yolk 2 Tbsp ice water (30 ml) Compote 3 tart (I used Granny Smith) apples, peeled, cut into chunks 2 Tbsp sugar (25 gm) ½ cap of brandy or rum (or apple juice) Zest of 1 lemon Toppping 2 apples, peeled, cored and sliced 1/8-inch thin 2 Tbsp apricot jam, heated until liquefied (30 ml) Juice of ½ a lemon
We were traveling through towns in Provence, France last September. Every morning we would have breakfast in patisseries (small cafés) near our hotels. These places are all over in French towns. They have freshly baked bread and pastries. I was addicted to apple tart. When I returned home, I decided to bake one. I ordered special perforated tart pan with removable bottom, found a recipe online and baked. It came out perfectly and so delicious.”
We were traveling through towns in Provence, France last September. Every morning we would have breakfast in patisseries (small cafés) near our hotels. These places
Fudgy Vegan Brownies
Submitted by Daisy Cruz California, US
Preheat oven to 350° F. Line an 8-inch square baking pan with parchment paper, extending paper over edges. In a small bowl combine the maple syrup, applesauce, almond butter, flaxseed and vanilla extract. In a medium bowl stir together the flour, cocoa powder, baking powder, baking soda and salt. Add the applesauce mixture to flour mixture and stir until combined. Fold in walnuts and chocolate chips if using. Spread batter in the prepared pan. Bake 30 minutes or until firm. Cool in pan on a wire rack. Using edges of parchment paper, lift uncut brownies out of pan. Cut into 12 brownies.
⅔ cup pure maple syrup ½ cup unsweetened applesauce 2 Tbsp almond butter 3 tsp ground flaxseed 1 tsp pure vanilla extract ½ cup whole wheat pastry flour ½ cup walnuts, finely chopped (optional) 5 Tbsp unsweetened cocoa powder ¼ tsp baking powder ¼ tsp baking soda ¼ tsp sea salt ¼ cup mini vegan chocolate chips (optional)
This recipe was brought on by a very strong craving for brownies I could eat. So, the search was on! Luckily, I was able to find one adding some additional touches for my palete, like more chocolate chips and walnuts.”
Kentucky Bourbon Bars
Submitted by Kathy Harding-Lori Connecticut, US
Bars Preheat oven to 350º F. Grease a 9x13-inch baking pan. In a medium bowl, combine flour, baking powder and salt. Set this aside. In a large mixing bowl, beat butter, brown sugar and vanilla until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in flour mixture and bourbon alternately in 3 additions, blending well after each. Stir in nuts, raisins and chocolate chips. Spread evenly in pan. Bake 20 to 25 minutes, or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Makes 24 bars. Frosting In a small mixing bowl, beat powdered sugar, butter, vanilla and 3 tablespoons of the bourbon or bourbon/milk mixture. Add enough additional bourbon or milk to make a smooth frosting. Spread over cooled cookies in pan. Let frosting set before cutting into 24 (about 2-inch squares), cutting 4 strips one way and 6 strips the other way. Store bars covered at room temperature for 3 days; can be frozen for longer storage. Usually they go so quick that there’s never any to freeze.
Bars 1-½ cups all-purpose flour ¾ teaspoon baking powder ¼ teaspoon salt ⅔ cup butter, softened ¾ cup brown sugar 1-½ teaspoons vanilla extract 2 eggs ⅓ cup bourbon (I use Jim Beam) 1 cup chopped toasted pecans (put pecans on a paper towel or dish, put in the microwave for about 1–2 minutes at full power, stir halfway through. Can also use a regular oven for this, put on a baking sheet or jelly roll pan and cook at 350º F for 10-15 minutes, stir at the halfway mark) ½ cup raisins ½ cup semisweet chocolate chips Frosting 3-½ cups powdered sugar 6 Tbsp butter, softened 1 tsp vanilla extract 3–5 tablespoons bourbon or half milk/ half bourbon
This is a good recipe for the holidays. The cookies keep well, but I end up making more than one batch because they are so popular.”
Peanut Butter Goodies
Peanut Butter Bars Mix above ingredients together. Set in 13x9x2-inch pan in fridge or freezer to harden. Topping Melt together in microwave (approx. 90 seconds). Stir well until butter is completely blended into chocolate. Spread on peanut butter mix. Allow 30 minutes for chocolate to set up in fridge before cutting.
Peanut Butter Bars 3 cups (24oz.) of peanut butter 1-½ sticks of butter 4 cups of powdered sugar 1 Tbsp vanilla extract Topping 2 cups of chocolate chips (semi- sweet morsels) 11 Tbsp Butter
This is a recipe that I got from my husband's high school lunch lady. He raved about these PB Goodies that he used to get every Valentine's Day in the cafeteria. The first Valentine's Day we were married, I went to the school and got the precious recipe. The ingredients were listed in gallons of PB and pounds of sugar. But I managed to work it down into the recipe we have today. Enjoy with love!”
This is a recipe that I got from my husband's high school lunch lady. He raved about these PB Goodies that he used to get every Valentine's Day in the cafeteria. The first Valentine's Day we
Ultra Chocolate Super Easy Brownie (aka Brownie McBrownington)
Submitted by Brigi Bosz Manchester, UK
Preheat the oven to 180º C/350º F. Melt the chocolate and the margarine together in the microwave or on the stove. In a separate bowl mix the eggs, sugar, flour and vanilla essence. Add the melted chocolate & margarine to the flour mix and stir until the texture is consistent. Cover a medium sized pan with parchment paper, pour in the mixture. Bake for about 20 min but the key is to keep checking the middle of the brownie with a knife — it is best when it is baked but still moist in the middle. Pro tips: Eat it warm with ice cream. Feel free to sprinkle in some walnut. Hide a couple of Reese's Peanut Butter Cups inside the dough.
3 bars of dark chocolate (90 gm each) 100 gm margarine 4 eggs 10 Tbsp of sugar 5 Tbsp of flour 1 tsp vanilla essence
I’ve never met anybody who did not like this brownie so it’s safe to say it’s the safest bet in case you need something super quick and easy to impress a crowd.”
Ultra Chocolate Super Easy Brownie
White Chocolate and Rum Cheesecake
Submitted by Joakim Kulan Skane Ian, SE
Mix the melted butter with the crumbled crackers to make a paste, use a fork to cover the bottom and sides of a Spring Form. Put in the oven at 160º C for 10 minutes. Take the form out and let it cool. Put the form in the fridge while preparing the rest. Mix Cream Cheese and sugar to a smooth texture. Mix in the flour, rum, vanilla powder and nutmeg. Stir in the eggs, one at a time and finally the melted white chocolate. Pour the mixture into the baking form. Put in oven at 160º C for approx. 50 minutes. After it has cooled down, store the cheesecake cold. Serve with fresh raspberries.
3.75 dL crumbled graham crackers 85 gm melted butter 750 gm plain cream cheese 3 dL sugar 0.5 dL flour 45 dL dark rum 2 tsp vanilla powder 1 tsp nutmeg 3 Eggs 170 gm white baking chocolate (melted) Fresh raspberries
When I was going through my biggest life change in my youth, spending a full year away from home, in California as an exchange student, I was in awe of everything. It was all new experiences every day, and I wanted to bring something back with me to Sweden. Amongst all the things I brought back was a recipe I made up in school, for a cheesecake that to me was the best thing since sliced bread. It’s light and heavy at the same time, hits the sweet taste buds as well as the sour, with a little kick afterwards of the rum flavour. Try to resist the temptation to eat more than one slice, but if you do prepare to feel full for a long time. Enjoy!”
When I was going through my biggest life change in my youth, spending a full year away from home, in California as an exchange student, I was in awe of everything. It was all new experiences every day, and I wanted to bring something back with me to Sweden. Amongst all
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We hope you have enjoyed this recipe book! A very special thanks to all the OneStreamers and their families who submitted their recipes! Also, thanks to Linda Purcell and Clay Narron who put this eBook together and made this effort possible. Look for other opportunities to submit your recipes! Our hope is that this book will grow along with the company over time.
