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Apple-Pear Crisp

Cooking: 40 minutes Serves four.

• 681 g peeled, sliced pears
• 681 g peeled, sliced apples
• 45 ml lemon juice
• 30 ml sugar
• 2 ml ginger
• 1 ml salt
• 45 ml white sugar
• 45 ml brown sugar
• 2 ml cinnamon
• 1 ml salt
• 30 ml unsalted butter

Preheat oven to 375°F (190°C). In 20 cm (8”) square baking pan, toss pears, apples, lemon juice, sugar, ginger, and 1 ml salt. In small bowl, mix sugars, cinnamon and 1 ml salt. Cut in butter. Sprinkle over fruit. Bake 40 minutes.

Apple Pie

cooking: 40 -50 min.

• 6 cups apples, peeled and thinly sliced
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1/4 cup flour
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 2 tbsp butter
• Pastry for double crust 23 cm pie.

Combine apple slices, sugars, flour, spices, and salt in a large bowl. Mix lightly together. Dot with butter. Pile into pie shell. Place top crust over apples. Trim. If desired, for a decorative effect, roll out excess pastry and cut into 3 thin strips. Braid and press around edge. Cut vents in top crust to allow air to escape. Bake at 220 C (450F) for 10 min. Reduce heat to 180 C (350F) and continue baking for 30 - 40 min or until pastry is golden and juices bubble through the vents.

Banana Bread

• 8 tbsp butter, at room temp.
• 3/4 cups sugar
• 2 eggs
• 1 cup all purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup whole wheat flour
• 3 large ripe bananas, mashed
• 1 tsp vanilla
• 1/2 cup shelled walnuts, coarsely chopped

Preheat oven to 350 F, grease 9 x 5 x 3” bread pan. Cream butter and sugar till light & fluffy. Add eggs one at a time, beating well after each addition. Sift all purpose flour, baking soda and salt together, stir in whole wheat flour and add to creamed mixture, mixing well. Fold in bananas, vanilla and walnuts. Pour mixture into pan. Bake 50 - 60 min, or until cake tester comes out clean. Cool in pan 10 min., then on rack.

Banana Coffee Cake

serves 12 - 16

Topping:

• 5 oz. (150g) semi-sweet chocolate, chopped
• 1/2 cup chopped pecans
• 1/4 cup brown sugar
• 1 tsp ground cinnamon

Cake:

• 2/3 cup softened butter
• 1 1/2 cup granulated sugar
• 2 eggs
• 1 tsp vanilla
• 2 cups mashed ripe bananas (~5)
• 3 cups all purpose flour
• 2 tsp baking powder
• 2 tsp baking soda
• 1 cup sour cream

Topping: In bowl, combine chocolate, pecans, sugar, and cinnamon. Set aside. Cake: Grease a 13” x 9” (3.5L) baking pan. In large bowl beat together butter and sugar until fluffy. Beat in eggs one at a time, beating well after each addition. Stir in vanilla and masked banana. In separate bowl, combine flour, baking powder and baking soda. Add flour mixture to banana mixture alternately with sour cream. Stir until well combined. Spoon into prepared pan. Sprinkle with pecan topping mixture. Bake in a 350F (180C) oven for 50 - 60 min until a cake tester inserted in centre comes out clean.

Bread Dough (Chinese)

Yields: 40 rounds

• 8 cups plain flour
• 2 tbsp margarine
• 2 tbsp sugar
• 17g (14 oz) dried yeast
• 1 tsp vegetable oil

Sift flour on to a board and work in margarine. Dissolve sugar in the warm water and mix in yeast. Allow to stand for 10 min. Make a well in the flour and work in yeast mixture. Knead into a smooth dough. Lightly grease a large bowl with oil and place dough in it. Cover bowl with a tea-towel. Keep in a warm place until dough doubles in bulk (~40 min). Knead dough once more, and allow to rise again. Turn dough on to board and divide into two sections. Roll out until 1 cm thick and cut into 5 cm rounds. Alternatively, freeze dough for a later date.

Carrot Cake

Cooking: 40 min

• 1 ½ cups flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• ½ tsp salt
• 1 cup sugar
• 2/3 cup vegetable oil
• 2 whole eggs
• 1 cup shredded carrots
• ½ cup crushed pineapple with juice
• 1 tsp vanilla extract

Icing:

• 83 g cream cheese
• 4 tbsp margarine
• 1 tsp vanilla extract
• 1 ½ cups icing sugar

Preheat oven to 350°F (180°C). Grease an 8” x8” (23 cm) pan and dust with flour. Mix together all dry ingredietns except sugar. In a large bowl combie sugar and next 5 ingredients. Add dry mixture and beat at medium speed for 2 minutes. Pour batter into prepared pan and bake for 35 - 40 minutes or until top springs back when lightly touched. Remove from pan to wire rack and cool for 10 minutes. Icing: Beat together cream cheese and margarine at medium speed. Add vanilla and sugar. Blend well. Place cake on a serving plate. Spread icing over top and decorate with carrot shavings, currents, and strawberries.

Cheese Biscuits

Baking: 15 min. Yield: 12 biscuits

• 2 cups flour
• 4 tsp baking powder
• 2 tbsp sugar
• ¾ tsp salt
• 1 cup grated sharp Cheddar cheese
• 1/3 cup cooking oil
• ¾ cup milk

Measure first 4 dry ingredients together in bowl. Add grated cheese. Stir. Add cooking oil and milk. Stir to form a soft ball of dough. Add more milk if needed to make dough soft. Trun out on lightly floured board and knead gently 8 - 10 times. Roll or pat ¾ - 1” ( 2 - 2.5 cm) thick. Cut with biscuit cutter. Place on ungreased cookie sheet close together for moist sides or one inch (2 cm) apart for crisp sides. Dab tops with milk for nicer browning. Bake in 425°F oven for 15 min. until nicely browned.

Cheese Loaf

Yield: 1 loaf Baking: 35 - 40 min.

• 3 cups flour
• 4 tsp baking powder
• ½ tsp salt
• 1 ½ cups grated sharp cheese
• 1 ½ cups milk
• 2 tbsp melted butter

Combine flour, baking powder, salt, and cheese in large bowl. Stir thoroughly. Add milk and melted butter. Stir to form soft dough. Put in greased loaf pan 9” x 5” x 3” (23 x 12 x 7 cm). Bake in 400°F (200°C) oven for 35 - 40 min. Remove from pan to cool.

Chocolate-Mint Drops

prep: 20 min. cooking: 8 min makes 24 cookies

• 1 pkg (440 g) hot fudge supreme brownies mix
• 1/4 cup butter, melted
• 1 tbsp peppermint extract
• green sprinkles

Preheat oven to 350F (180C). In bowl, stir together brownie mix, butter and peppermint extract, until dough forms. Gather dough into a ball; knead lightly. Form into walnut-sized balls. Place on lightly greased baking sheets; flatten slightly with tines of a fork. Bake 8 minutes or until tops look dry. Remove carefully from baking sheets; let cool completely on wire racks. Squeeze hot fudge pouch 30 times, until softened. Top each cookie with a dollop of hot fudge; scatter with sprinkles.

Cranberry Orange Loaf

Baking: 60 minutes Yield: 1 loaf

• ¼ cup butter
• 1 cup sugar
• 1 whole egg
• ¾ cup juice of 1 orange plus water
• 2 cups flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• from 1 grated orange rind
• 1 ½ cups whole cranberries, fresh or frozen
• ½ cup chopped pecans or walnuts

Put butter, sugar and egg in mixing bowl. Beat smooth. Stir in juice. In second bowl measure in flour, baking powder, soda, and salt. Stir in orange rind, cranberries and nuts. Empty all into batter stirring until moistened. Scrape into greased loaf pan 9 x 5 x 3 inch (23 x 12 x 7 cm). Bake in 350°F oven for 1 hour. Test with toothpick trying not to poke a whole cranberry. Let stand 10 minutes. Remove from pan. Cool on cake rack. Wrap. Variation: Add ½ cup chopped green cherries. Chop cranberries.

Cinnamon Rolls

Baking: 20 - 25 min Yield: 12

• 2 cups flour
• 2 tbsp sugar
• 4 tsp baking pwder
• 1 tsp salt
• ¼ cup cold butter
• 1 cup cold milk
• 1/3 cup butter, softened
• 1 cup brown sugar, packed
• 3 tsp cinnamon
• 1/3 cup currants or cut up raisins

In large bowl put flour, sugar, baking powder and salt. Cut in first amount of butter until crumbly. Make a well in centre. Pour milk into well. Stir to form soft dough adding a bit more milk if needed. Turn out on lightly floured surface. Knead 8 - 10 times. Roll into rectangle about 1 cm thick and 30 cm long. Width will vary. Cream second amount of butter, brown sugar and cinnamon together well. Drop 1 teaspoon into each of 12 greased muffin tins. Spread the remaining cinnamon mixture over dough rectangle. Sprinkle curants over top. Roll up as for jelly roll. Mark first, then cut into 12 slices. Place cut side down in muffin pan. Bake in 400°F oven for 20 - 25 min. Turn out on tray. Glaze: To ½ cup icing sugar, add enough milk or water to make a thin glaze. Drizzle over cinnamon rolls.

Coffee Cake

Baking: 50 - 60 min

• 2 cups flour
• ½ cup sugar
• 3 tsp baking powder
• ½ tsp salt
• 2 whole eggs
• ¼ cup cooking oil
• ¾ cup milk
• 1 cup cranberries, blueberries, or raspberries

topping:

• 1/3 cup flour
• 1/3 cup packed brown sugar
• ¼ cup butter
• 1 tsp cinnamon

Mix flour sugar, baking powder and salt together in mixing bowl. In another bowl, beat eggs until frothy. Mix in oil an dmilk. Pour into dry ingredients. Mix together. Fold in fruit. Scrape into greased 9” tube pan. Topping: Mix flour, brown sugar, butter and cinnamon together. Sprinkle over top of batter. Bkae in 350°F oven for 50 - 60 minutes or until it begins to shrink away froms ides of pan. Cool about 30 minutes before removing from pan. Turn right side up.

Custard, Italian Rice

Serves 8. Cooking: 75 min.

• ½ cup rice
• 1 cup boiling water
• 4 cups milk
• ½ cup butter
• 3 whl eggs, beaten
• ½ cup sugar
• 1 tsp vanilla extract

In large saucepan, add rice to boiling water, reduce heat. Simmer, covered, over low heat 8 min. Add milk and butter, bring to a boil. Cover, cook 1 hour over very low heat. In small bowl, combine eggs, sugar, vanilla. Remove rice from heat. Slowly, add egg mixture, stirring constantly until thickened.

Custard, Lemon

• 1 recipe cookie pastry
• ½ stick unsalted butter
• 4 whole eggs
• 1 cup sugar
• 1 tbsp grated lemon peel (from 1 large lemon)
• 2/3 cup fresh lemon juice powdered sugar for top

Make pastry and roll or press dough over bottom and cup sides of 9” pie pan. Melt butter in microwave, set aside. Whisk eggs and sugar in med. bowl until blended. Add peel and slowly stir in butter and lemon juice until incorporated. Pour into crust. Bake 30 - 40 min or until top is lightly browned. It will not test clean and will look underdone, but it will set as it cools. Refrigerate.

Custard, Mango Pie

Baking: 35 min

• 2 cups mango puree
• ¼ cup sifted flour
• ¾ cups sugar
• ½ tsp cinnamon
• 1 tbsp lime juice
• ¼ cup evaporated milk
• 2 whl eggs, beaten separately, added last

Line 9” pie plate with pastry and bake at 400°F for 5 min. Fill pastry with filling. Return to oven (350°F) for 30 min.

Custard, Orange

Serves 6 - 8.

• 4 med. egg yolks
• ½ c sugar
• 3 c hot milk
• 7 g. plain gelatin.
• ¼ c water
• 1/3 c orange juice concentrate
• 1 tbsp orange juice concentrate
• 1 tbsp lemon juice

Place yolks and sugar into top of double boiler and beat together until thick and lemon coloured. Gradually add milk, stirring constantly and cooking over medium heat until liquid will coat the back of a spoon. Remove from heat. Sprinkle gelatin over water in a small saucepan. Heat over low heat until gelatin dissolves. Stir into milk mixture with gelatin. Cool to lukewarm and pour into a serving dish. Refrigerate overnight.

Custard Tarts

Cooking: 25 - 30 min.

• 3 cups flour
• ½ tsp salt
• 1 cup shortnening
• 4 - 6 tbsp hot tap water
• 3 whole eggs
• 1/3 cup sugar
• ½ tsp salt
• 1 ½ cup milk

Combine flour and ½ tsp salt in bowl. Cut in shortening until crumbly. Mix in enough water to form dough ball. Cut in half. Roll each half on lightly floured surface until ½” thick. Cut 12 circles form each half, 3” in diameter. Fill pastry circles into greased muffin cups, pressing sides so they reach rims. Beat eggs. Stir in sugar, remaining salt. Gradually blend in milk. Spoon about 2 tbsp egg mixture into each pastry. Bake in 350°F preheated oven until knife inserted in centre comes out clean. (25 - 30 min.). Remove and cool on wire racks.

Drop Biscuits

Baking: 10 - 12 minutes. Yield: 15 - 20

• 3 cups flour
• 2 tbsp sugar
• 5 tsp baking powder
• 1 tsp salt
• ½ cup cold butter
• 1 whole egg, beaten
• 1 cup milk

In large bowl combine flour, sugar, baking powder and salt. Cut in butter until crumbly. Make a well in centre. In small bowl beat egg with spoon. Add milk. Pour into well. Stir lightly to mix. Batter should be sticky. If not, stir in 1 tbsp of milk at a time until it is. Drop by teaspoonful on ungreased baking sheet. Bake in 450°F oven for 10 - 12 minutes or until browned. Better still, form into a circle to bake; break off a mound to eat.

Hermit Nut Cookies

Cooking: 15 min Makes 18 cookies.

• 1 cup brown sugar
• ½ cup melted butter
• 1 egg, beaten
• 2 tbsp milk
• ½ cup raisins
• 1 cup walnuts
• 1 cup flour
• ½ tsp baking soda
• ½ tsp nutmeg
• ½ tsp cloves
• ½ tsp cinnamon

Mix together and drop on greased sheet. Bake at 350°F for 15 min.

Jello-Liqueur Trifle

• 300 g white chocolate, chopped
• 150 ml evaporated milk
• 2 tbsp orange and brandy liqueur
• 4 cups lime jello
• 2 cups light whipped topping
• 1 ½ c. peaches
• 2 c. strawberries

Prepare half of jello in bottom of a 4L dish. Prepare the other half in another dish. Meanwhile, melt chocolate with milk over low heat. Remove from heat; stir in liqueur. In the 4L dish, spread whipped topping over jello. Layer peaches on top. Drizzle half of chocolate mixture over fruit. Cover with remaining jello, whipped topping, strawberries, and chocolate. Serve cold. Variation: mix and match fruit and jello flavours.

Merry Fruit Bread

Yield: 1 loaf Baking: 1 hour

• 3 whole eggs
• 1 cup granulated sugar
• ½ cup oil
• ½ cup milk
• 1 tsp vanilla
• 1 cup grated carrot
• 2 ½ cups whole wheat flour
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp cinnamon
• ½ tsp salt
• 1 cup coconut, flaked
• ½ cup glazed fruit, cut up
• ½ cup raisins
• ½ cup chopped walnuts or almonds

In a large bowl, beat eggs until frothy. Add sugar and oil. Beat to blend. Stir in milk, vanilla and carrot. In another bowl, combine all nine remaining ingredients. Mix well to combine evenly. Pour all at once over batter. Stir to moisten. Turn into greased loaf pan 9” x 5” x 3” (23 x 12 x 7 cm). Bake in 350°F (180°C) oven for 1 hour until it tests done. Cool 10 minutes. Remove from pan. Cool and wrap.

Oatmeal Cookies

Cooking: 8 - 10 minutes Makes 42 cookies

• 500 ml flour
• 10 ml cinnamon
• 5 ml baking powder
• 5 ml baking soda
• 500 ml sugar
• 250 ml butter (room temp.)
• 50 ml milk
• 2 large egg whites
• 2 large eggs
• 10 ml vanilla
• 750 ml rolled oats

Preheat oven to 375°F (190°F). In a medium bowl, combine the flour, cinnamon, baking powder and soda. In a large bowl, with an electric mixer on medium, cream the sugar and butter until light yellow and fluffy, scraping sides of bowl often. Add milk, egg whites, eggs, and vanilla, beating well. Using a wooden spoon, stir in flour mixture just until flour disappears. Stir in oats. Drop dough by rounded tablespoonfuls, 5 cm apart, onto ungreased baking sheets. Bake 8 - 10 minutes or until edges are light brown. Remove cookies and cool on wire racks. Variation: add 1 ½ cups raisins or 227g chopped pitted dates and 250 ml coarsely copped walnuts.

Orange-Spiced Shortbread

Makes 60 cookies. Baking: 30 - 35 min

Heat oven to 325°F (160°C). Lightly grease two 2 L square baking pans. Set aside. In large mixing bowl, combine flour, sugar, peel, nutmeg, and salt. Using pastry blender, cut in butter until mixture resembles coarse crumbs. Form dough into ball. Divide dough in half. Press halves evenly into prepared pans. Using fork, prick dough at 2.5 cm intervals. Bake for 30 to 35 min, or until light golden brown. Immediately cut into 5 cm squares, then cut each square diagonally to form triangles. Cool completely in pans before storing.

Peach Cobbler

Prep: 20 min Cooking: 40 min Serves 6.

• 6 cups thickly sliced fresh peaches
• 1 tbsp lemon juice
• 3/4 cup granulated sugar
• 2 tbsp cornstarch
• 2 tbsp lightly crushed fresh lavender flowers (or 1 tbsp dried), optional

Topping:

• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup butter
• 1/2 cup milk
• granulated sugar for sprinkle

In 8 cup baking dish about 2 inches deep, combine peaches, lemon juice, sugar, cornstarch and lavender, if using; mix well and spread evenly. Topping: In bowl, mix together flour, sugar, baking powder and salt. Cut in butter finely. Add milk all at once, stirring just until mixture forms a soft, sticky dough. Using large spoon, drop dough in heaping spoonfuls, evenly spaced, on top of fruit. Sprinkle lightly with sugar. Place dish on baking sheet in case of bubbling over. Bake in 375F (190C) oven for about 40 min or until topping is golden brown and fruit is bubbling. Serve warm.

Peach Passionfruit Fool

Serves 6

• 1 can Peach Passionfruit Pie Filling
• 2 tsp finely grated lime rind
• 1 1/2 cups whipping cream
• 1/3 cup granulated sugar
• 1/3 cup sweetened flaked coconut, toasted

In large bowl, combine pie filling with lime rind. In separate bowl and using an electric mixer, beat whipping cream until thickened; gradually beat in sugar, and continue beating until stiff peaks form. Do not over beat. Gently fold whipped cream into pie filling in thirds until no streaks remain. Spoon into six dessert dishes. Cover and refrigerate for 2 hours or until set. to serve, sprinkle each serving with toasted coconut. Tip: Toast coconut on baking sheet in 350F (180C) oven for 3 - 4 minutes until golden.

Sesame Sticks

Baking: 25 - 30 min Yield: 24

• 3 whole eggs
• 1 tbsp sugar
• ½ cup cooking oil
• 1 ¼ cups flour
• ½ tsp salt sesame seeds

Beat eggs in mixing bowl until light coloured and thick. Add sugar and oil. Beat very well. Stir flour and salt together. Add 1 tbsp at a time as you continue beating. Roll small ball of dough into shape of a thick pencil 15 cm long. Roll in sesame seeds. Arrange on ungeased pans. Bake in 350°F oven for 25-30 minutes until brown and crisp.

Sex in a Pan

• 1 cup ground pecans or peanuts
• 1 cup flour
• 3 tbsp brown sugar
• ½ cup butter
• 8 oz cream cheese
• 1 cup icing sugar
• 2 small tubs Cool Whip
• 6 oz pkg Instant Vanilla Pudding
• 6 oz pkg Instant Chocolate Pudding
• 2 cups milk

Mix pecans, flour, sugar, and butter. Crumble and put into greased 9” x 13” pan. Bake at 350F for 20 min. Let cool. Combine cream cheese with icing sugar and spread on cooked base. Cover with 1 tub Cool Whip. Beat vanilla pudding with 1 cup milk and spread over layer of cheese and Cool Whip. Let set. Repeat with chocolate pudding. Let set. Cover with last tub of Cook Whip. Garnish with shaved chocolate. Let stand in fridge overnight.

Strawberry-Rhubard Pie

Baking: 30 - 45 min.

• 1 whole egg
• 1 ½ cup white sugar
• 1 heaping tbsp flour
• ¼ tsp salt
• 1 ½ cup rhubarb, chopped
• 1 ½ cup strawberries, cut in half
• 2 whole unbaked 9” pie shells
• butter

Stir together egg, sugar, flour, salt, fruit in bowl. Place on pie shell into pie plate. Put in filling and dot with butter. Add top crust and slit air-holes. Bake at 350°F, 30 - 45 min. Or 7 min in microwave and 10 min. in oven.

The Amazing 15 Minute Trifle

Prep: 15 min. Makes 8 servings.

• 1 (298 g) frozen pound cake, cut into cubes
• 50 ml orange-flavoured liqueur or O.J.
• 1 pkg (4-serving size) Jell-O Vanilla Instant Pudding
• 125 ml Cool Whip Whipped Topping
• 500 ml sliced seasonal fruit (berries, peaches)
• 6 squares Baker’s White Chocolate, divided

Drizzle pound cake with orange liqueur. Prepare pudding according to package directions. Fold in whipped topping. Add seasonal fruit. Grate 5 squares of chocolate. Layer in a deep glass bowl: cubed pound cake, fruit, pudding, and chocolate. Repeat layers, ending with chocolate. Top with additional whipped topping. Garnish with additional fruit. Drizzle 1 square melted chocolate over top.

Tiramisu

Serves 10 - 12.

• 500g cream cheese, softened
• 300 ml sweetened condensed milk
• 4 tsp rum extract
• 1 L frozen whipped topping, thawed
• 48 - 3” ladyfingers
• 150 ml cold strong coffee
• 85 g semi-sweet chocolate, grated
• Beat cream cheese until fluffy; gradually add condensed milk and rum extract. Fold in whipped topping; set aside. Line bottom of 3L serving bowl with ¼ of the ladyfingers; brush with ¼ of the coffee. Spoon ¼ liquid mixture over ladyfingers; sprinkle with grated chocolate. Repeat three times. Cover and chill overnight.