Taste of APEGA Cook Book Final

Taste of APEGA Cook Book Final

the Taste of APEGA

cook book

contents

pg

4

Savoury

5

Cheesy Hashbrown Potatoes — Submitted by Jill Arbuthnott

Columbian Empanadas (Gluten Free) — Submitted by Ana Jaramillo

6

Cranberry Sauce with Apples & Ginger — Submitted by Jill Arbuthnott

7

Healthy Eggplant Parmesan — Submitted by Jill Arbuthnott

8

Jamaican Patties — Submitted by Bean

9

Jellof Rice — Submitted by Uchechi Iwuchukwu

10

Pecan Crusted Chicken — Submitted by Anita Denton

11

Savoury Breakfast Muffins — Submitted by Suzanne Fournier

12

Spaghetti Squash Tomato Bake — Submitted by Jill Arbuthnott

13

Tangy Tomato Brisket — Submitted by Elizabeth Tate

14

Sweet

15

Cheesecake Bites (KETO) — Submitted by Bean

16

Cinnamon Buns — Submitted by Shannon Price

17

Cranberry Bliss Bar (Starbucks Dupe) — Submitted by Laura Beatson

18

Ginger Pear Muffins — Submitted by Anita Denton

19

Homemade Pudding Cake with Small batch Pudding Cream Frosting

20 — 21

— Submitted by Elizabeth Tate

Pounding Chômeur — Submitted by Brigitte Gilmore

22

Pumpkin Swiss Cake Roll — Submitted by Bailey Anderson

23

Rock Cakes — Submitted by Philipa Wittingham

24

Whipped Shortbread — Submitted by Anita Denton

25

veggie & organic

3

Savoury

Cheesy Hashbrown Potatoes

submitted by: Jill Arbuthnott upon over the years (changed up the cheese, the

serves

things you need:

instructions:

Preheat oven to 350.

1 bag | frozen hashbrowns, diced 1 can | cream soup (mushroom or celery — not tomato) 1 tsp|salt & pepper (or preferred spice blend — Old Chicago Steak Spice) 1 cup | sour cream 1 cup | shredded cheese (Jills’ favourite: Italian Blend)

In a bowl mix all ingredients and place in a prepared dish (spray with cooking spray), place in oven and cook for 90 minutes.

Enjoy!

Colombian Empanadas (Gluten Free)

submitted by: Ana Jaramillo upon over the years (changed up the cheese, the soup, serves things you need: instructions: Empanada Dough : 2 cups | pre-cooked white cornmeal (brand P.A.N. or similar) 2 1/2 cups | water (warm) 1 tsp | salt (optional) vegetable oil 1/2 tsp | adobo (seasoning mix), with comino (cumin) Empanada Filling : 1/2 lb | ground beef To Prepare the Aji: In a medium sized non-reactive/glass container with a lid, mix all ingredients for the aji. Keep refrigerated until ready to serve.

To Prepare the Filling: Boil the potatoes in water with salt until they are tender, drain and put let them cool a bit. In large skillet, sauté ground beef, white onions, and garlic over medium heat until the meat is crumbled and browned. In a large pot, use your hands to combine the browned meat mixture, the potatoes and the remaining filling ingredients. Check for salt and adjust as necessary to taste. To Prepare the Dough: While the filling mixture is cooling, combine the cornmeal and adobo seasoning with water in a large bowl. Knead until smooth and it does not stick to your hands. When the filling mixture is cooled to room temperature, divide dough into 6-8 equal parts. Roll each part up into a ball, and shape into a circle, approximately 1/8" inch thick In the center of each circle, place approximately 2 Tbsp of filling. Leave a margin of about 1/4-1/2" around the filling, in order to fold the empanada. Fold the dough in half, so it covers the filling. Pinch the edges together. If there are any cracks in the dough, or around the edges, simply put a little bit of water on your finger and smooth the cracks together. Deep fry the empanadas in hot vegetable oil until the outsides are golden brown. Serve with aji.

* (use potato only, or potato and cheese for vegetarian option)

1 tsp | minced garlic 3-4 | green onions, finely chopped 1 | medium white onion, finely chopped 2-3 | medium potatoes, peeled and cut into 1/2-inch cubes 1 tsp | salt 2 tsp | adobo (seasoning mix), with comino (cumin) Aji/Salsa (for dipping and topping) 4-6 | green onions, finely chopped 3 | large tomatoes, finely diced 1/4 cup | fresh cilantro, finely chopped 1/2 cup | red bell peppers , finely chopped 2-3 | limes, juiced 1 tsp | olive oil salt to taste water if necessary * optional 1-2 jalapeno peppers

Cranberry Sauce with Apples & Ginger

submitted by: Jill Arbuthnott upon over the years (changed up the cheese, the soup,

serves

things you need:

instructions:

Add all ingredients to a large saucepan and bring to a boil over medium-high heat.

12 oz | fresh or frozen cranberries 1 | apple (or pear), cored & chopped 1/2 cup | honey 1/2 cup | water 1 1/2 tbsp | fresh ginger, finely minced 1/2 | lemon 1/8 tsp | sea salt

Reduce heat to medium-low and cook for 8-10 minutes, or until cranberries break down, apples soften, and mixture thickens (sauce will continue to thicken as it chills).

Stir often to prevent sticking on bottom of pan.

Transfer to a serving dish or storage con- tainer, cover and chill for at least 3 hours.

Healthy Eggplant Parmesan

submitted by: Jill Arbuthnott upon over the years (changed up the cheese, the soup,

serves instructions:

things you need:

Preheat oven to 350.

2 tbsp | olive oil 1 | yellow onion 2 | cloves garlic 1/2 tsp | dried basil 28 oz | can diced tomatoes 1 tsp | balsamic vinegar 1/2 tsp | honey 2 | eggs 1 cup | panko bread crumbs 1/4 cup | crated parmesan cheese 2 tbsp | Italian seasoning 1/2 cup | mozzarella cheese, shredded 1 | eggplant, sliced (1/2 inch)

In a medium saucepan heat oil on medi- um-high. Add in onion, garlic, and basil and cook until fragrant (about 1 minute). Add in the tomatoes, vinegar, and honey; bring to a boil. Reduce heat to a simmer, cover and cook for 10 minutes, stirring occasionally.

Spread 1-cup of the mixture on the bottom of an 8-cup baking dish.

In a small bowl, beat the eggs and set aside.

In a medium bowl or shallow dish, combine the panko, parmesan, and Italian seasoning. Dip eggplant in egg mixture, then into the panko mixture; coating each side. Place the eggplant on the sauce, then put the rest of the sauce onto the eggplant layer, then a final layer of eggplant. Sprinkle on the mozzarella and bake in oven for 40 minutes.

Jamaican Patties

submitted by: Bean

serves

things you need:

instructions:

In a large bowl, mix together the flour, salt, baking powder, and sugar. Add the cold shortening and water, and mix until evenly in- corporated, but still crumbly. Transfer the dough onto a work surface and knead until the dough just comes together, about 1 minute. Wrap the dough in plastic wrap, and let it rest for an hour at room temperature. Heat a skillet on medium high with 2 tablespoons of olive oil. Add the onion, bell peppers, celery, garlic, salt, pepper, dried oregano, dried parsley, dried thyme, and the scotch bonnet pepper, and cook until all the vegetables are soft and slightly caramelized, about 10 minutes. Add the tomato paste and cook until aromatic and slightly caramelized, about 5 minutes. Add the ground beef. Cook until the meat is browned, about 15 minutes. Remove from the heat and set aside. Unwrap the rested dough and roll it out on a work surface un- til ⅛ of an inch (3 mm) in thickness. Using an inverted 6 -inch (15-cm) wide bowl, cut out circles of the dough to set aside. Remove the excess and re-roll it to cut out more dough cir- cles. Take a dough circle and place ½ cup (110 G) of filling into the center of the circle, leaving about 1½ inches (3-cm) of room around the edges. Dip your finger in water and brush the edge of the dough. Fold the dough over the filling to meet the opposite end and press the dough ends together to form a half-moon shape. Firmly press down the two edges to become one, and deco- rate the new crust with the prongs of a fork. Make sure the pastry is completely sealed. Preheat fryer oil in a large pot on high heat to 350°F (180°C). Place the pates into the heated deep fryer, one at a time, for about 5 minutes or until they puff up and the outside turns golden brown. Remove from the fryer and let them drain on a wire rack or paper towel-lined plate.

Dough: 4 cups | flour 2 tsp | salt 2 tsp |sugar 2 tsp | baking powder 1/2 cup| shortening, cold 1 cup/2 tbsp divided | cold water Filling 1 | onion 1 | bell pepper, chopped 1 stalk| celery 5 cloves | garlic, minced Salt & pepper to taste 1 tsp | dried oregano 1 tsp | dried parsley 1 tsp | thyme 1 tsp | curry 2 tbsp | tomato paste 1/2 | scotch bonnet pepper, minced 1 lb | lean ground beef 4 cups | oil, for frying

Jellof Rice

submitted by: Uchechi Iwuchukwu (from Tunde Wey, adapted by New York Times)

serves

things you need:

instructions:

2 | medium tomatoes, roughly chopped (about 5 ounces each) 1/2 | medium Scotch bonnet pepper (or use a habanero pepper), stem removed 1/2 | medium onion, roughly chopped 3 | small red bell peppers, roughly chopped (about 5 ounces each) 1/2 cup | vegetable oil 1 1/2 tsp | salt 1 tsp | curry powder 1 1/2 tsp | hot ground chili 2 | pepper, such as African dried chili or cayenne 1 1/2 tsp | garlic powder 1 1/2 tbsp + 1 heaping tsp | onion powder 2 | bay leaves 1/2 tsp | ground ginger 1 tbsp | dried thyme 2 1/2 cups | medium-grain rice

In a blender, combine tomatoes, scotch bonnet pepper and onions, purée. Pour out half the pu- rée into a bowl; set aside. Add the bell peppers to the purée remaining in the blender and pulse until smooth. Add to the mixture that was set aside and stir to combine. Heat vegetable oil in a large pot over medium heat. Add blended vegetables along with the salt, curry powder, ground chili pepper, garlic powder, onion powder, bay leaves, ginger, and thyme. Bring mixture to a boil. Stir in the rice until well mixed, add a cup of water, then reduce the heat to low. Cover pot and let cook until rice is al dente, about 45 minutes. Check after 20 minutes; if rice is sauce-logged, remove the lid to cook off the excess sauce. If rice seems dry, stir in 1 to 2 cups water. Allow the rice at the bottom of the pot to char a bit to infuse it with a smoky flavor.

Tip: Serve hot with a side of fried plantains, salad/ coleslaw, grilled chicken/fish, or stewed beef.

Pecan Crusted Chicken

submitted by: Anita Denton (amended from Joyful Healthy Eats)

serves

things you need: 4 | chicken breasts 1 | egg white 1 cup | pecans, chopped 1 tsp | salt 1 tsp | onion powder 1 tsp | garlic powder 1 tsp | pepper 1 tsp | smoked paprika 1/2 cup | almond flour 2 tbsp | butter 1 tbsp | vegetable oil

instructions:

Heat oven to 400 degrees Fahrenheit. To a medium bowl add chopped pecans, al- mond flour, salt, onion powder, pepper, smoked paprika and garlic powder. Mix until incorpo- rated. Pat chicken breasts dry. Dredge each chicken breast front and back in egg white mixture then in the pecan mixture. Make sure to press the pecan mix into the chicken breasts good.

Place coated chicken breasts on a plate and put in the refrigerator covered for 30 minutes.

Heat a large skillet to medium high heat. Add vegetable oil and butter to pan and place chick- en breasts in skillet.

Saute chicken for 5-6 minutes per side until brown.

Remove chiken from stove top to oven safe dish and bake for 20-30 minutes, or until completely cooked.

Remove chicken from the oven. Let sit for 3-4 minutes to cool down and enjoy!

Note: Sometimes I use Dijon mustard mixed with mayo in place of the egg white to add a little oomf!

Savoury Breakfast Muffins

submitted by: Suzanne Fournier

serves instructions:

things you need:

1 cup | cottage cheese 1/2 cup | plain Greek yogurt 3 | large eggs, room temp., lightly beaten 1 cup| cheddar cheese, grated 1 cup | ham, diced 1/4 cup | green onions, diced 1/2 cup| butter, melted and cooled 1 1/2 cups | flour (all purpose or

Preheat oven to 350*. In a large bowl, use a whisk or blender to mix the first 3 ingredients (cottage cheese, yogurt, eggs). Stir in the cheddar, ham and green onions. In a microwave-safe container, melt the butter and set it aside to cool slightly. In a separate bowl, sift together the flour, cornmeal, sugar, baking powder, baking soda, salt, pepper, garlic powder and herbs. Grease a muffin tin. Using a rubber spatula, gently fold the dry ingredients into the wet ingredients alternating with the melted butter, stir just until the dry ingredients are incorporated. Don’t overmix, or your muffins will be tough. Your batter will be thick and lumpy. Scoop batter into the muffin tins (fill them up, but don’t pack them down, they’ll settle as they bake.) Bake until golden, 25-30 minutes. Let the muffins sit in the pan for about 3 minutes (the steam will help them release). Cool on a wire rack and enjoy!

half whole wheat) 1/2 cup | cornmeal 3-4 tbsp | sugar 1 tsp | baking powder 1/2 tsp | baking soda 1/2 tsp | salt black pepper, to taste *Optional 1 tsp| garlic powder 1 tsp| Italian herb blend

(can use dill or other herbs)

Spaghetti Squash Tomato Bake

submitted by: Jill Arbuthnott upon over the years (changed up the cheese, the soup,

serves

things you need:

instructions:

3 cups | Cooked spaghetti squash (about 1 medium sized) 2 | Large garden tomatoes, sliced Pinch | Kosher salt Pinch | garlic powder, onion powder, dried basil, dried parsley for sprinkling 5 oz | Tex-Mex cheese blend, shredded

Preheat oven to 350.

Spray a 11x9 casserole dish with non-stick spray.

Spread about 1 cup of spaghetti squash on the bottom of the dish.

Top with a layer of sliced tomatoes, sprinkle with salt, and spices, top with 1.5 oz of Tex-Mex. Add another layer of squash, tomatoes, spices, and 1.5 oz Tex-Mex, finish with a fi- nal layer of squash.

Fresh basil for garnish (optional)

Top with the last 2 oz of cheese and sprin- kle with spices, one last time.

Bake for 30 minutes, uncovered. Top with fresh basil and cut into 6 pieces (approx. 3x3 inches each).

Tangy Tomato Brisket

submitted by: Elizabeth Tate (from the Pioneer Woman Cooks Cookbook)

serves

things you need:

instructions:

Preheat oven to 275°F Place brisket in oven safe pan Combine ketchup (or chili sauce) and soup mix in a bowl Add 1 cup water to ketchup/onion soup mix and stir to combine. This makes it ‘saucier’

5-8 lbs | beef brisket, trimmed 24 oz | ketchup or chili sauce 1 pkg|dry onion soup mix 1 cup | water

Pour sauce all over the brisket, the flip the brisket over to coat the other side.

Cover the pan with foil (or a lid if you have one) and roast in the oven for 6-7 hours Remove the pan from the oven and test the bris- ket for tenderness (it should be pretty tender) Slice the brisket and mix it with the sauce.

Sweet

Cheesecake Bites (KETO)

submitted by: Bean

serves

things you need:

instructions:

Preheat oven to 300 degrees Fahrenheit. Grease a 6 cup muffin tin, or prepare with paper cupcake liners. Make the crust: Combine almond flour, sweetener, cinnamon and salt in a mixing bowl. Stir well to break up any lumps in the almond flour. Add the melted butter to the dry ingredients, and stir to combine. Using your fingertips, press down flat into the bottom of the muffin tin. Bake for 10-15 minutes, until just beginning to brown. Remove, and let cool at least 10 minutes while you make the batter. Make the cheesecake batter: In a large mixing bowl, beat the softened cream cheese until smooth. Add the sweetener, egg, va- nilla extract, and salt. Stir together until well com- bined Pour the cheesecake batter on top of the crusts. Bake for 18-20 minutes. Check the cheesecakes for doneness, removing when the center of the cheesecakes still jiggles a bit when you tap the side of the pan. Remove from the oven. Let cool on the counter for 30 minutes, then cover and chill in the refriger- ator

For the Cheesecake 8 oz | cream cheese 1/2 cup | sweetener 1 |large egg 1/2 tsp | vanilla extract 1/4 tsp| salt For the Crust 1/2 cup | almond flour 1 tbsp| sweetener pinch | salt 2 tbsp | butter, melted

A note from Bean: Being on the Keto diet means everything is different. This is a nice treat when you can’t have sugar!

Cinnamon Buns

submitted by: Shannon Price cookbook

serves

things you need:

instructions:

For the rolls, dissolve the yeast in the warm milk with a tsp of sugar (you can take a tsp out of the 1/2 cup of sugar) in a large bowl. Let it sit for about 5 minutes. If the yeast is good, it will start to froth up. To the bowl of your mixer add the sugar, butter or mar- garine, salt, eggs, and flour and mix until well incorpo- rated. Pour the milk/yeast mixture over the flour mixture and us- ing the dough hook, mix well until well incorporated and the dough comes clean from the side of the bowl. Place the dough into an oiled bowl, cover and let rise in a warm place about 1 hour or until the dough has dou- bled in size. Combine the brown sugar and cinnamon in a bowl. Grease a 9×13 inch baking dish with cooking spray or butter. Roll the dough out on a lightly floured surface, until it is approximately 16 inches long by 12 inches wide. It should be approximately 1/4 inch in thickness. Spread the 1/3 cup of butter evenly over the dough, then sprinkle with the sugar evenly over the surface of the dough. Working carefully, from the long edge, roll the dough down to the bottom edge. Cut the dough into 1 1/2 inch slices, and place in a light- ly greased baking pan. Place the cut rolls in the pre- pared pan. Cover with a clean kitchen towel or plastic wrap and let them rise for another 30 minutes, or until doubled in size. Preheat oven to 350°F. Place the baking pan in the oven and bake for 20 minutes or until golden brown. Cooking time can vary greatly! While the rolls are baking make the icing by mixing all the icing ingredients and beat well with an electric mixer until fluffy and smooth. When the rolls are done, spread generously with icing.

Dough: 2 1/4 tsp | active dry yeast (instant) 1 cup | milk, lukewarm 1/2 cup| sugar 1/3 cup | butter, unsalted (softened) 1 tsp | salt 2 | eggs 1/3 cup | canola oil 4 cups | all-purpose flour Filling: 1cup | brown sugar, packed 4 tbsp | cinnamon 1/3 cup | butter, unsalted Icing: 8 oz | cream cheese 1 tsp | vanilla extract 3 cups | icing sugar 1-2 tbsp | milk or water

* Once these are rolled and cut (up to step 10)

the rolls can be refrigerat- ed to bake the next morning or frozen. Make sure you let them rise Step 11 before baking.

Cranberry Bliss Bar (Starbucks Dupe)

submitted by: Laura Beatson (taken from Bell of the Kitchen )

serves instructions:

things you need:

Bars: 1 cup | butter, melted 1 1/2 cups | brown sugar, packed 2 | eggs 1 tsp | orange zest or Orange juice (or both if you really like orange) 1 tsp | vanilla extract 1/2 tsp | ground ginger 1 tsp | baking powder 1/2 tsp | salt 2 cups | all-purpose flour 1 cup | white chocolate chips 3/4 cup | Craisins Frosting and Topping: 8 oz | cream cheese, softened 1 1/2 cups | powdered sugar 1/2 tsp | orange zest 1/2 tsp | vanilla extract 1/3 cup | Craisins, roughly chopped ¼ cup | white chocolate chips, melted

Preheat oven to 350 degrees F. Line a 15x10 or 13x9 inch rimmed cookie sheet with parchment paper. Beat together melted butter and brown sugar over medium speed with an electric mixer. Add in eggs, 1 tsp orange zest, and 1 tsp vanilla extract and beat until mixed well. Add in ground ginger, baking powder, salt, and flour, beating until just blended. Don't overmix. Stir in white chocolate chips and Craisins by hand. Spread evenly into the bottom of prepared pan. Bake in preheated oven for 18-22 minutes until set and golden brown at the edges. Don't overbake or bars will be hard. Remove from oven and place pan on a wire rack to cool. Allow bars to cool completely before topping with frosting. To make the frosting, beat cream cheese and powdered sugar together with an electric mixer until smooth and creamy. Add 1/2 tsp orange zest and 1/2 tsp vanilla extract and mix well. Top cooled bars with frosting. Sprinkle with chopped Craisins and drizzle white chocolate over the top with a fork. I dip my fork into the chocolate then shake it gently over the top of the bars to create little streaks. You can either slice right away and enjoy or place the bars in the refrigerator for about an hour (what I like to do) to help them set up before cutting. Cut into triangles and enjoy! How to make gluten free: In order to make these bars gluten free, all you need to do is swap out the all-purpose flour for your favorite gluten-free flour.

A note from Laura: I love Starbucks, and their bakery items are so good! This recipe tastes even better than the SB ones. I am always looking for sweet treats that my family will love. My oldest son does not like choco- late., but does like white chocolate, these bars are a winner! They are sweet, and rich and go per- fectly with a glass milk, coffee or tea. They also make great gifts. I make these at Christmas time, but they do not last long.

Ginger Pear Muffins

submitted by: Anita Denton (from ‘Taste of Home’ website )

serves instructions:

things you need:

Preheat oven to 350°. In a small bowl, beat brown sugar, oil and egg until well blended. Beat in buttermilk. In a small bowl, combine flour, baking soda, ginger, salt and cinnamon; gradually beat into buttermilk mixture until blended. Stir in pears.

3/4 cup | packed brown sugar 1/3 cup | canola oil 1 | large egg, room temp. 1 cup | buttermilk 2 1/2 cups | all-purpose flour 1 tsp | baking soda 1 tsp | ground ginger 1/2 tsp | salt 1/2 tsp | ground cinnamon 2 cups | fresh pears, chopped & peeled

Fill 18 paper-lined muffin cups two-thirds full.

For topping, combine brown sugar and ginger. Stir in butter until crumbly. Sprinkle over batter.

Bake 18-22 minutes or until a toothpick inserted in the center comes out clean.

topping: 1/3 cup | packed brown sugar

Cool 5 minutes before removing from pans to wire racks. Serve warm.

1/4 tsp | ground ginger 2 tsp | butter, melted

Note: Warmed buttermilk will appear curdled.

Homemade Pudding Cake

submitted by: Elizabeth Tate (from ‘Flapper Pie and a Blue Prairie Sky’ Cookbook )

serves instructions:

things you need:

Preheat oven to 350°F. Grease well and flour a 10- inch Bundt pan In either a bowl of a stand mixer with a paddle at- tachment or in a large bowl with an electric mixer on medium speed, beat the sugar and butter un- til light and fluffy Add the pudding mix and combine thoroughly Beat in the eggs one at a time, incorporating each before adding the next. Stir in the nuts. If you are planning on adding frost- ing reserve a handful for decorating. In a large measuring cup or bowl, combine the milk, oil and vanilla. In a medium bowl, whisk together the flour, corn- starch, baking powder, and salt. Starting with the dry ingredients, alternate adding 1/3 of the dry and wet ingredients to the first mix- ing bowl (with the butter, sugar, egg and nut mix- ture), beating together to incorporate each addi- tion. You will finish with the wet ingredients. After the last addition, mix on medium speed for 2 minutes. Pour the batter into the prepared pan and bake for 50-60 minutes, or until cake tester inserted into the center of the cake comes out clean. Make sure the cake is baked all the way through or it will collapse when you invert it. Invert the cake onto a wire rack. Once cooled add the frosting and sprinkle the remaining nuts on top. OR sprinkle with icing sugar and serve with whipped cream. This cake will last 2-3 days in the fridge or wrap the undecorate cake tightly in plastic wrap, then in tinfoil, and freeze for up to 3 months.

3/4 cup | butter 1 1/2 cups | sugar 1 pkg| instant pudding mix (pistachio) 3/4 cup | finely chopped nuts (pistachio) 4 | eggs 1 1/2 cups | whole milk

1/3 cup | canola oil 1 tsp | vanilla extract 1 3/4 cups | flour 3 tbsp | cornstarch 4 tsp | baking powder 1 tsp | salt

Optional: Pudding butter cream frosting (recipe to follow)

Alternative versions: Banana pudding mix & walnuts Lemon pudding & macadamia Butterscotch pudding & pecans

Small-batch Pudding Cream Frosting

submitted by: Elizabeth Tate

serves

things you need:

instructions:

In either a bowl of a stand mixer with a paddle at- tachment or in a large bowl with an electric mix- er, beat the butter until light and fluffy In a glass measuring cup, stir together the milk and pudding powder until the powder is com- pletely dissolved. You will have gritty icing if it is not completely dissolved during this step. Beat the pudding mixture into the butter until thor- oughly combined Beat in icing sugar, ½ cup at a time Chill the icing for about 20 minutes, to allow the pudding and butter to set completely. Store in a covered container for up to 3 days in the fridge, or up to 3 months in the freezer

1/2 cup | butter, salted 1/2 cup| milk 3 tbsp |Instant pudding powder 2-2 1/2 cups | icing sugar

Pouding Chômeur

submitted by: Brigitte Gilmore

serves

things you need:

instructions:

Put the grill at the center of the oven.

1 cup | All purpose flour 1 1/2 tsp | Baking powder 1/2 cup |Sugar 1/3 cup | Unsalted butter 1 | egg 1/2 tsp | Vanilla Extract 2 cups | Brown Sugar 1 cup | water 1/2 cup | 15% cooking cream

Preheat the oven to 200 ° C (400 ° F). Butter a 20- cm (8-inch), 5-cm (2-inch) high square glass pan.

In a bowl, combine the flour and baking powder.

In another bowl, cream the sugar and butter with an electric mixer.

Add the egg, milk, and vanilla.

Incorporate the dry ingredients without overwork- ing the dough. In the mold, whisk together the brown sugar, wa- ter, and cream. Using a spoon, gently distribute the paste over the syrup. Bake for 35 minutes or until a toothpick inserted in the center of the dough comes out clean.

Let stand 15 minutes before serving.

Recommendations: from Brigitte:

Serve with a drizzle of 35% cream. Cake on top and sauce on the bottom, spoon in a bowl with

Pumpkin Swiss Cake Roll

submitted by: Bailey Anderson

serves instructions:

things you need:

Preheat oven to 375 Fahrenheit. Sift together flour, baking powder, ginger, salt, cinnamon, and nutmeg. Set aside. Beat eggs at high speed for 5 minutes. (Yes, the ENTIRE five minutes. Set a timer!) Gradually add sugar to the eggs while continuing to beat them.

FOR THE CAKE: 1 cup | flour

1 ¼ tsp | baking powder 1 ¼ tsp | ginger powder 2 ½ tsp | cinnamon ¾ tsp | nutmeg ¾ tsp | salt 4 | eggs, room temp. 1 ¼ cup | sugar 1 cup | pumpkin puree 1 ¼ tsp | lemon juice ½ - 1 cup |flour, for sprinkling 1-2 cup | powdered (Icing) sugar, for sprinkling

Stir in pumpkin and lemon juice. Blend in the flour and spice mix.

Spread batter on a well-greased and floured cookie sheet and bake for 15 minutes. Immediately after baking, turn the baked cake out on a kitchen towel that has been liberally sprinkled with powdered sugar. Roll the cake with the towel from the narrow end. Let it cool completely. While the cake is cooling, mix the filling ingredi- ents together until it is creamy and smooth. Once the cake is cooled, unroll it and remove the towel. (Rinse the towel in warm water and wring thoroughly to save yourself crunchy laundry) Spread the filling over the cake evenly and then reroll it. Chill well before serving. (Tip: wrap the finished cake completely in 2 lay- ers of tin foil, and freeze for up to 2 weeks to keep the cake fresh-tasting. Allow 2-3 hours to thaw on the counter top before slicing)

FOR THE ICING: ¼ cup | powdered

(Icing) sugar 8 oz | cream cheese, room temp. 5 tbsp | butter, room temp. 1 tsp | vanilla extract Pinch | salt

Rock Cakes

submitted by: Philipa Wittingham

serves

things you need:

instructions:

Lightly grease the baking tray or slide with butter and put it aside until you need it. Sift the flour and salt together into a medium mix- ing bowl. Rub in the butter with your fingertips until the mix- ture looks like breadcrumbs.

1 lb | self-rising flour 2 tsp | baking soda pinch |salt

3 oz | butter 3 oz | sugar 4 oz | sultanas or currents 1 | egg 2 tbsp | milk

Add the sugar and fruit and mix them with a knife.

Using a fork, lightly beat the egg and milk togeth- er in a small bowl and add them to the mixture. Stir them in with the knife until you have a stiff dough. Using a dessert spoon, place the mixture on the greased tray in rough lumps. Place them about 11/2 inches apart to allow for spreading while they cook.

Bake in a moderate oven from 10 to 15 minutes.

Whipped Shortbread

submitted by: Anita Denton

serves

things you need: 1 cup | unsalted butter ½ cup | powdered sugar 1 ½ cups | all-purpose flour ¼ cup | cornstarch

instructions:

Preheat the oven to 300F degrees and line cookie sheets with parchment paper or baking mats. In a large bowl beat the butter and powdered sugar until very fluffy and aerated (at least 5 minutes). Combine the flour and cornstarch, and add to butter and powdered sugar.

Optional: Candied Cherries for topping

If using, chop candied cherries into quarters.

Use a dessert spoon to drop cookies onto lined baking sheet. Press a quarter of the chopped candied cherry into the top of each cookie

Bake for 14-16 minutes, or until the tops look set.

NOTE: these cookies do not really “brown” - they get a little golden on the bottom.

Optional: Use a piping bag to make smaller cookie drops or use a cookie press.