Easy Chocolaty Brownies

Ingredients

• Servings: 2
• 1 (3.9 ounce) package instant chocolate pudding mix
• 2 cups milk
• 1 (18.25 ounce) package chocolate cake mix
• 1 cup semisweet chocolate chips
• 1 cup candy-coated milk chocolate pieces

Recipe

• preheat oven to 350 degrees f (175 degrees c). spray 15 x 10 inch jelly roll pan with nonstick cooking spray.
• prepare pudding as directed in large mixing bowl. whisk in the cake mix. stir in chocolate chips.
• pour batter into prepared pan. sprinkle with mini m and m's, if desired. bake for 25 to 30 minutes, or until middle of brownies spring back up when touched. cool completely and cut into 30 squares.

Very Popular Bubble Tea

Ingredients

• Servings: 1
• 1 teaspoon sugar
• 1/3 cup pearl tapioca
• 1 cup brewed black tea
• 2 tablespoons milk
• 4 teaspoons sugar
• 1 cup ice cubes

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 1 hr 30 mins


• in a small saucepan, bring 2 cups water to a boil. stir in 1 teaspoon sugar until it dissolves. toss in the pearl tapioca. cook for about 20 minutes. rinse, drain, and refrigerate until chilled.
• pour tea, milk, and 4 teaspoons sugar into a cocktail shaker. stir until the sugar has dissolved and the milk is well mixed in. add the ice cubes, and shake so the whole drink can get cold. pour into a glass, and add tapioca.

Make Ahead Cookie Mix

Ingredients

• Servings: 6
• 1 1/2 cups butter
• 1 tablespoon salt
• 2 teaspoons baking powder
• 6 cups all-purpose flour

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a large bowl, mix together the butter, salt and baking powder. gradually stir in flour. store in a covered container in the refrigerator for up to 4 weeks.

Coconut Loaf

Ingredients

• Servings: 10
• 1 cup coconut
• 1 cup castor sugar or superfine sugar
• 1 cup self-rising flour
• 1 1/2 cups milk

Recipe

Preparation Time: 5 mins Cook Time: 45 mins Ready Time: 50 mins


• preheat the oven to 350 degrees f (175 degrees c).
• in a medium bowl, stir together the coconut, sugar, and self-rising flour. stir in the milk, just until everything is moistened. spoon into a greased 8x4 inch loaf pan.
• bake for 45 minutes in the preheated oven, until a toothpick inserted into the crown of the loaf comes out clean.

Coconut Bread I

Ingredients

• Servings: 1
• 1/2 cup butter, softened
• 1 cup vanilla sugar
• 2 eggs
• 2 teaspoons coconut extract
• 2 cups self-rising flour
• 1 cup sour cream
• 1 cup flaked coconut
• 1 cup confectioners' sugar
• 5 tablespoons milk

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 23 hrs 45 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease one 8x4 inch loaf pan.
• cream the butter or margarine, vanilla flavored sugar and eggs together. add the coconut flavoring and mix well.
• mix in the self-rising flour alternately with the sour cream to the creamed mixture. stir in the flaked coconut. pour the batter into the prepared pan.
• bake at 350 degrees f (175 degrees c) for 50 minutes. pour glaze over hot loaf and serve.
• to make glaze: mix the confectioner's sugar and milk together until smooth.

Drop Nut Cookies

Ingredients

• Servings: 3
• 1 cup shortening
• 2 cups packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 cup sour milk
• 3 1/2 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 cup chopped walnuts

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• cream together the shortening and the sugar. add the eggs and beat for 2 minutes. beat in the vanilla, salt, sour milk, flour, cream of tartar, baking soda and cinnamon. stir in the chopped walnuts. drop cookies 3 inches apart on a baking sheet.
• bake at 350 degrees f (175 degrees c) for 12 minutes. chopped dates can be added for extra flavor.

czech christmas hoska

Ingredients

• Servings: 2
• 1 (0.6 ounce) cake compressed fresh yeast
• 1/4 cup warm water (110 degrees f/45 degrees c)
• 1/2 cup sugar
• 1/2 cup butter
• 1 egg, beaten
• 1 teaspoon salt
• 2 cups scalded milk
• 6 cups all-purpose flour
• 1 pinch ground ginger
• 1 pinch ground mace
• 1/8 gram dried orange zest
• 1/2 cup golden raisins
• 1/2 cup candied mixed fruit peel
• 1/2 cup blanched slivered almonds
• 1 egg yolk
• 1 tablespoon milk
• 2 tablespoons confectioners' sugar

Recipe

Cook Time: 45 mins Ready Time: 5 hrs 30 mins


• dissolve yeast in warm water.
• in a large bowl, cream sugar and butter. add beaten egg and salt. stir in cooled milk, and then the yeast. add l l/2 cups sifted flour; beat to smooth batter. cover and let rise until light, about one hour.
• stir spices and dried orange zest into the sponge. add 4 l/2 cups of flour to make a soft dough. place on a lightly floured board, and knead until smooth and elastic. knead in raisins and candied peel. put in a well oiled bowl, and turn once to coat the surface of the dough. cover. set aside to rise until double in bulk, about 2 hours.
• divide dough into ten parts, roll into desired lengths, and let rise about l5 minutes. on a heavily greased baking sheet, make a braid of three parts, beginning in the center and working braid loosely toward each end. pinch ends together. twist the remaining two pieces together, and place on the base of the braid. in a small bowl, beat together egg yolk and milk; brush the loaf with this mixture. sprinkle sliced almonds over the loaf. repeat process for second loaf. let rise about 45 minutes.
• bake at 350 degrees f (175 degrees c) for 45 minutes. transfer bread to a wire rack, and cool completely. cover while cooling with a tea towel to make a soft crust. sprinkle with confectioners' sugar.

Honey Cake Ii

Ingredients

• Servings: 2
• 3 1/2 cups sifted all-purpose flour
• 1/4 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground allspice
• 4 eggs
• 3/4 cup sugar
• 4 tablespoons vegetable oil
• 2 cups honey
• 1/2 cup strong brewed coffee
• 1/2 cup almonds
• 1/2 cup raisins
• 1 1/2 cups honey
• 2 tablespoons lemon juice
• 1/2 cup water
• 1/2 teaspoon lemon zest
• 2 ounces slivered almonds for topping

Recipe

• preheat oven to 325 degrees f (165 degrees c).
• sift together the flour, salt, baking powder, baking soda, cinnamon and allspice. in a separate bowl, beat the eggs, gradually adding the sugar. beat until thick and light in color, about 5 minutes. beat in the oil, honey and coffee. stir flour mixture into egg mixture. chop the almonds coarsely and mix with raisins. stir into batter.
• oil the two pans and line the bottom with waxed paper. oil again. fill each pan with batter to within 1 - 1 1/4 inches from the top. bake for 65 to 75 minutes until cake tests done. do not overbake. let cool 10 minutes and remove from pan.
• to make glaze: boil together 1 1/2 cups honey, lemon juice, lemon zest and water. when glaze reaches a thick consistency, remove from heat and drizzle over cake. sprinkle with almond slivers.

anise walnut biscotti

Ingredients

• Servings: 5
• 1 cup butter, room temperature
• 2 1/2 cups sugar
• 2 teaspoons vanilla extract
• 8 eggs
• 7 teaspoons baking powder
• 8 cups all-purpose flour
• 2 teaspoons anise extract
• 3 teaspoons anise seed
• 1 cup chopped walnuts (optional)
• 2 egg yolks, lightly beaten

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 1 hr 10 mins


• preheat oven to 375 degrees f ( 190 degrees c ).
• in a large bowl, cream together butter and sugar gradually add the vanilla and eggs while mixing. sift together the flour and baking powder; stir into the egg mixture. for plain biscotti, do not add anything else (see cook's note). stir in the anise extract and anise seed. add walnuts if desired.
• wet or grease your hands and shape dough out into 4 logs as long as your baking sheet will allow. pat each one to about 3/4 inch in height, and 3 inches wide. brush with beaten egg yolks.
• bake in the preheated oven for 15 minutes, until golden brown. slice logs at an angle, cutting pieces into 1/2 to 3/4-inch wide cookies. place slices back the cookie sheet, standing upright, if possible; leave a gap between the slices. return to the oven and bake until cookies are dry and lightly toasted, about 10 minutes more.

alaskan bbq salmon

Ingredients

• Servings: 16
• 1 cup brown sugar
• 1/2 cup honey
• 1 dash liquid smoke flavoring
• 1/2 cup apple vinegar
• 1 (4 pound) whole salmon fillet

Recipe

Preparation Time: 10 mins Cook Time: 17 mins Ready Time: 27 mins


• preheat grill for high heat.
• in a small bowl, mix together brown sugar, honey, liquid smoke, and vinegar.
• brush one side of the salmon with the basting sauce. place the salmon on the grill, basted side down. after about 7 minutes, generously baste the top, and turn over. cook for about 8 more minutes, then brush on more basting sauce, turn, and cook for 2 minutes. take care not to overcook the salmon as it will loose its juices and flavor if cooked too long.

Coconut Layer Cake

Ingredients

• Servings: 2
• 3/4 cup shortening
• 3/4 teaspoon salt
• 1 1/2 cups sugar
• 2 cups milk
• 3 eggs
• 1 teaspoon vanilla extract
• 3 cups sifted all-purpose flour
• 4 1/2 teaspoons baking powder
• 1 teaspoon almond extract
• 1 cup flaked coconut
• 1/3 cup corn syrup
• 2 tablespoons water
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 3/4 cup sugar

Recipe

• preheat oven to 350 degrees f (175 degrees c). lightly grease two 9 inch round layer cake pans.
• separate eggs reserve 2 of the egg whites for the frosting. cream shortening, add 1 1/2 cups of the sugar, beaten egg yolks, and 1 egg ; continue beating until well combined.
• sift flour with baking powder and salt, mix with coconut and add alternately with milk and the almond extract to the shortening mixture. pour batter into the prepared pans.
• bake at 350 degrees f (175 degrees c) for 30 minutes. let cakes cool then remove from pans. ice with angel icing and sprinkle with shredded coconut on top and sides of cake after icing.
• to make angel icing: place the 2 egg whites, 3/4 cup sugar, corn syrup, water, cream of tartar and salt in a double boiler over hard boiling water. start beating right away with a beater until the mixture stands in stiff peaks. remove from heat and add vanilla or your choice of flavoring and keep beating until it is thick enough to spread easily. spread over cooled cake.

Make Ahead Pie Crusts

Ingredients

• Servings: 20
• 5 pounds all-purpose flour
• 3 pounds shortening
• 2 (12 ounce) cans diet lemon lime soda

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• measure flour into a very large bowl. mix in shortening by breaking into smaller and smaller pieces using your hands or a pastry blender until lumps are no larger than peas. gradually stir in the lemon-lime soda so that the mixture is evenly moistened.
• form into baseball sized balls and pat flat. store each flattened ball in a small resealable sandwich bag, then put those bags into a larger sized freezer bag. freeze until needed.

Asian Pear And Strawberry Smoothie

Ingredients

• Servings: 2
• 1/2 cup ice
• 1 asian pear, cored and cubed
• 2 large strawberries, hulled
• 2/3 cup vanilla fat-free yogurt
• 1/4 cup fat-free milk
• 2 teaspoons sugar

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• place the ice, asian pear, strawberries, yogurt, milk, and sugar into a blender; blend until smooth.

German Chocolate Pecan Pie

Ingredients

• Servings: 8
• 1 cup light corn syrup
• 3 eggs
• 1 cup sugar
• 2 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 2 cups coarsely chopped pecans
• 3/4 cup sweetened flaked coconut
• 3/4 cup semisweet chocolate chips
• 1 (9 inch) deep dish prepared pie crust

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 3 hrs 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• whisk the corn syrup, eggs, sugar, butter, and vanilla together in a mixing bowl until light-colored and well blended. stir in the pecans and coconut. sprinkle the chocolate chips over the bottom of the prepared pie crust. pour the corn syrup mixture over the chocolate chips.
• bake in preheated oven until top is set, 55 to 60 minutes. cool completely on a rack before serving, about 2 hours.

grilled asian ginger lamb chops

Ingredients

• Servings: 6
• 1/2 cup orange juice
• 2 tablespoons soy sauce
• 2 tablespoons minced fresh ginger root
• 2 tablespoons grated orange zest
• 1 teaspoon minced garlic
• 1 teaspoon garlic chile paste
• 1/2 teaspoon salt
• 6 lamb loin chops, 1/2 inch thick

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 2 hrs 15 mins


• in a shallow container, mix together orange juice, soy sauce, ginger, orange zest, garlic, chile paste, and salt. add lamb chops, and turn to coat evenly. cover, and refrigerate for at least 2 hours, or overnight. turn the lamb chops in the marinade occasionally.
• preheat grill for high heat, and lightly oil grate.
• grill lamb chops for 5 to 6 minutes per side, or to desired doneness.

Almond Buttercrunch Candy Ii

Ingredients

• Servings: 25
• 1 cup butter
• 2 cups crushed almonds
• 1 1/4 cups sugar
• 2 cups semisweet chocolate chips

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 45 mins


• grease a 9x13 inch baking pan with butter. spread the crushed nuts evenly in the greased pan.
• in a medium saucepan melt the butter and sugar. let it cook, stirring constantly, for five minutes until it is brown and almost smoking. pour the mixture into the pan over the nuts. immediately sprinkle the chocolate chips over the top of the mixture so they will melt and spread the melted chocolate over the mixture. sprinkle additional ground nuts on top if you wish. let the candy cool before cutting it into bars.

olga's potica

Ingredients

• Servings: 24
• 1 1/2 teaspoons active dry yeast
• 1/4 cup milk, lukewarm
• 1 teaspoon sugar
• 3 tablespoons all-purpose flour
• 1 cup butter
• 4 tablespoons sugar
• 6 egg yolks
• 5 cups all-purpose flour
• 1 teaspoon salt
• 1 1/3 cups milk
• 1 cup butter, melted
• 12 ounces honey
• 2 cups raisins
• 1 1/2 pounds chopped walnuts
• 1 pinch ground cinnamon

Recipe

• preheat oven to 350 degrees f (175 degrees c). lightly grease one large baking sheet.
• dissolve yeast in 4 tablespoons lukewarm milk. add 1 teaspoon sugar and 3 tablespoons flour. stir well and set aside.
• cream 1 cup butter with 4 tablespoons sugar. add egg yolks, one at a time. add yeast mixture and mix well.
• add 5 cups sifted flour, salt and 1 1/3 cup milk and beat well. beat dough for 10 minutes or until form. cover with flour and let rise 2 hours.
• cut dough in half and roll out each half as thin as possible on floured board. spread each half with melted butter, honey, raisins, walnuts and douse with cinnamon.
• roll up like jelly roll, place on baking sheet, allow to rise and bake for one hour.

grilled asian ginger lamb chops

Ingredients

• Servings: 6
• 1/2 cup orange juice
• 2 tablespoons soy sauce
• 2 tablespoons minced fresh ginger root
• 2 tablespoons grated orange zest
• 1 teaspoon minced garlic
• 1 teaspoon garlic chile paste
• 1/2 teaspoon salt
• 6 lamb loin chops, 1/2 inch thick

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 2 hrs 15 mins


• in a shallow container, mix together orange juice, soy sauce, ginger, orange zest, garlic, chile paste, and salt. add lamb chops, and turn to coat evenly. cover, and refrigerate for at least 2 hours, or overnight. turn the lamb chops in the marinade occasionally.
• preheat grill for high heat, and lightly oil grate.
• grill lamb chops for 5 to 6 minutes per side, or to desired doneness.

shortbread wheels

Ingredients

• Servings: 14
• 1 1/8 cups all-purpose flour
• 1/4 cup super fine sugar
• 1/2 cup butter
• 1 tablespoon cocoa
• 1 tablespoon sweet chocolate, grated

Recipe

• preheat oven to 350 degrees f(175 degrees c).
• sift all but 2 tablespoons of flour into a bowl, then add the sugar. rub, or cut in butter until the mixture is crumbly. divide in half. work in the remaining 2 tablespoons of flour to one half, then the cocoa and ground chocolate to the other half. knead each portion well with your fingers to form a smooth dough.
• turn a lightly dusted with cornstarch surface, and roll out each portion to 1/4 inch thick circles. using a 2 1/2 inch round cookie cutter, cut out 7 circles from each piece of rolled out dough. out of these circles, cut two more circles, one 1 1/4 inch, and one 3/4 inch. now you should have fourteen 2 1/2 inch rings, fourteen 1 1/2 inch rings and fourteen 3/4 inch circles.
• construct wheels on greased baking sheets by starting with the largest rings, then alternating the colors to fill in. you should end up with 7 cookies that have a chocolate ring on the outside, a plain ring in the middle and a chocolate circle in the center; and 7 cookies that have a plain ring on the outside, a chocolate ring in the middle and a plain circle in the center.
• bake for 12 minutes. leave on sheets for 2 minutes, then remove with a flat knife. cool completely on wire racks.

cream tea cakes

Ingredients

• Servings: 6
• 1 cup margarine
• 3/4 cup sugar
• 2 1/4 cups self-rising flour
• 4 tablespoons custard powder
• 1 egg
• 1 pinch salt

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 40 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a medium-sized mixing bowl, beat margarine and sugar until very soft. add beaten egg, custard powder, flour, and salt. knead well on a floured surface.
• roll out and cut with a plain biscuit cutter. bake for 10 minutes or until pale brown.

Banana Split Pie

Ingredients

• Servings: 20
• 1 cup margarine, softened
• 2 eggs
• 2 cups confectioners' sugar
• 2 (9 inch) prepared graham cracker crusts
• 5 bananas, sliced
• 1 (15 ounce) can crushed pineapple, drained with juice reserved
• 1 (16 ounce) container frozen whipped topping, thawed
• 1 (4 ounce) jar maraschino cherries
• 1/2 cup pecans

Recipe

Preparation Time: 30 mins Ready Time: 1 hr 30 mins


• in a medium bowl, cream together the margarine, eggs and confectioners' sugar; beat for 15 minutes. spread evenly in the graham cracker crusts.
• in each crust, place banana slices on top of sugar mixture; spread pineapple on bananas. spoon a little of the reserved juice over fruit. spoon whipped topping over fruit; garnish with cherries and pecans. chill before serving.

Baked Miniature Pumpkins

Ingredients

• Servings: 6
• 6 small miniature sugar pumpkins
• 2 tablespoons brown sugar
• 3 teaspoons butter
• 1 teaspoon ground cinnamon, or as needed
• 1 cup water, or as needed

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• cut off the top of each pumpkin, reserving the tops, and scrape out all of the seeds. place 1/2 teaspoon butter and 1 teaspoon of brown sugar inside each pumpkin. sprinkle ground cinnamon on the butter and brown sugar mixture. put the pumpkin "lids" back on and arrange pumpkins in a baking dish with a little water in the bottom.
• bake at 350 degrees f (175 degrees c) until tender, about 45 minutes.

ghirardelli® peppermint brownies

Ingredients

• Servings: 16
• 4 ounces ghirardelli 100% cacao unsweetened chocolate baking bar, broken or chopped into 1 inch pieces
• 1 cup unsalted butter
• 3 large eggs
• 2 cups granulated sugar
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon peppermint extract
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 1 (5.32 ounce) bag ghirardelli dark chocolate with mint filling squares™, unwrapped
• 4 small candy canes, crushed

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 20 mins


• preheat the oven to 350 degrees f. spray a 9-inch square baking pan with cooking spray and dust with flour, tapping out any excess.
• in the top of a double boiler or in a heatproof bowl over barely simmering water, melt the unsweetened chocolate and butter, stirring occasionally until smooth. cool to room temperature.
• in a large bowl with an electric mixer or whisk, beat the eggs, sugar, vanilla, peppermint extract, and salt until combined. beat in the chocolate mixture. gently stir in the flour. pour the batter into the prepared pan.
• bake for about 45 minutes, or until a tester inserted into the brownies comes out clean. arrange the mint squares on top in one layer and return the brownies to the oven until they are just melted, about 1 minute. evenly spread the chocolate with a spatula and sprinkle with the crushed candy canes. cool completely before cutting into 2-inch squares.

Coconut Cream Pie Vii

Ingredients

• Servings: 1
• 1 (9 inch) pie crust, baked
• 2/3 cup sugar
• 1/2 teaspoon salt
• 3 tablespoons cornstarch
• 4 teaspoons all-purpose flour
• 2 1/4 cups milk
• 1 1/8 cups evaporated milk
• 1 1/3 cups shredded coconut
• 3 egg yolks, beaten
• 4 teaspoons butter
• 1 1/2 teaspoons vanilla extract

Recipe

• in a medium saucepan, combine sugar, salt, cornstarch, and flour. gradually stir in milk, evaporated milk, and coconut. cook over low heat, stirring constantly, until mixture comes to a boil. boil 1 minute, continuing to stir. remove from heat.
• place egg yolks in a medium bowl. slowly pour 1 cup of milk mixture into egg yolks, whisking constantly. whisk egg yolk mixture back into remaining milk mixture in saucepan.
• return mixture to heat. bring to a boil, then boil for one minute, stirring constantly. remove from heat. stir in butter or margarine and vanilla extract.
• pour mixture into baked pastry shell. chill at least 3 hours before serving.

V

Ingredients

• Servings: 1
• 1 (9 inch) pie shell
• 2 cups solid pack pumpkin puree
• 1/2 cup sugar
• 2 eggs
• 1 cup evaporated milk
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1 pinch ground cloves
• 1 pinch ground nutmeg

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• in a large mixing bowl combine pumpkin, sugar, eggs, milk, cinnamon, ginger, cloves, and nutmeg. stir until smooth and thoroughly mixed. pour pumpkin mixture into pastry-lined pie pan.
• bake in preheated oven for 45 minutes, or until set in center.

Easy As Pie Strawberry Pie

Ingredients

• Servings: 1
• 1 (9 inch) pie crust, baked
• 1 (10 ounce) package frozen strawberries
• 1 (8 ounce) jar ready-to-use strawberry glaze
• 1 (8 ounce) container frozen whipped topping, thawed

Recipe

• in a medium bowl mix together strawberries and glaze. pour into pie shell. top with whipped topping.

Cranberry Walnut Relish Ii

Ingredients

• Servings: 5
• 1 (12 ounce) package fresh or frozen cranberries
• 3/4 cup sugar
• 3/4 cup coarsely chopped walnuts
• 3/4 cup orange marmalade
• 1 tablespoon lemon juice

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 3 hrs 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• place cranberries in a small, shallow baking dish. sprinkle with sugar.
• cover cranberries with aluminum foil. bake in the preheated oven approximately 35 minutes. remove from heat, sprinkle with walnuts and recover. continue baking 10 minutes. remove from heat.
• stir marmalade and lemon juice into cranberry mixture. cool to room temperature. transfer to sterile containers, cover and chill in the refrigerator at least 3 hours before serving.

Nana's Barbeque Sauce

Ingredients

• Servings: 2
• 1 cup ketchup
• 1/4 cup vinegar
• 1/2 cup brown sugar
• 2 tablespoons chopped onion
• 2 teaspoons lemon juice
• 1 teaspoon worcestershire sauce
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground allspice
• 1 pinch celery salt
• 1 pinch mustard powder

Recipe

Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 10 mins


• combine ketchup, vinegar, sugar, onion, and lemon juice in a small saucepan. season with worcestershire sauce, black pepper, allspice, celery salt, and mustard powder. simmer over medium low heat for 5 minutes.

Bittersweet Chocolate And Ice Cream

Ingredients

• Servings: 3
• 1 pint heavy cream
• 1 (11.5 ounce) package bittersweet chocolate chips
• 3/4 cup sugar
• 1 pint (such as guinness®)

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 5 hrs 20 mins


• heat the heavy cream in a saucepan over medium-low heat until it begins to bubble. remove from the heat and stir in the chocolate and sugar until melted. slowly stir in the . cover and refrigerate until completely cooled.
• pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. transfer ice cream to a two-quart lidded plastic container; cover surface with plastic wrap and seal. for best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

top secret apple pie

Ingredients

• Servings: 1
• 1 recipe pastry for a 9 inch double crust pie
• 4 cups tart apples - peeled, cored and chopped
• 1 cup sugar
• 1 cup light brown sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground cloves
• 1 tablespoon butter, softened
• 1 tablespoon sugar

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 2 hrs


• preheat oven to 350 degrees f (175 degrees c.)
• roll one ball of dough out to fit a 9 inch pie plate. place bottom crust in pie plate. roll out top crust and set aside.
• in a large bowl, combine sliced apples, sugar, brown sugar, 2 tablespoons flour, cinnamon, nutmeg, coriander, allspice and cloves. mix well and pour into pie shell. dot with remaining tablespoon butter. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape. sprinkle top with sugar.
• bake in the preheated oven for 60 to 90 minutes, or until crust is golden brown and filling is bubbly.

Lauriee's Coconut Custard Pie

Ingredients

• Servings: 2
• 4 eggs
• 1 (3.5 ounce) package flaked coconut
• 1 (12 fluid ounce) can evaporated milk
• 1 1/2 cups sugar
• 2 teaspoons cornstarch
• 1/2 cup butter, melted
• 1 teaspoon vanilla extract
• 2 unbaked 9 inch pie crust

Recipe

• blend the eggs, sugar, and cornstarch. add the melted butter, milk, and vanilla; stir well. pour filling into pie shells. sprinkle with coconut.
• bake at 350 degrees f (175 degrees c) for 35 to 45 minutes, or until firm.

quinoa with asian flavors

Ingredients

• Servings: 4
• 1 tablespoon extra-virgin olive oil
• 1 cup quinoa
• 2 cups chicken broth
• 2 tablespoons soy sauce
• 1 tablespoon minced fresh ginger root
• 1 clove garlic, minced
• 2 green onions, chopped

Recipe

Preparation Time: 5 mins Cook Time: 35 mins Ready Time: 40 mins


• heat olive oil in a saucepan over medium heat. stir in quinoa and allow to toast for 2 to 3 minutes, then add chicken broth, soy sauce, ginger and garlic. increase heat and bring to a boil. cover and reduce heat to low. simmer until all liquid has been absorbed, 25 to 30 minutes. fluff quinoa with fork and top with green onions before serving.

Buttermilk Pie With Molasses

Ingredients

• Servings: 1
• 1/2 cup butter
• 2 cups sugar
• 3 tablespoons all-purpose flour
• 3 eggs
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1 recipe pastry for a 9 inch single crust pie
• 2 tablespoons molasses

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 2 hrs 5 mins


• in a large bowl, cream butter until light and fluffy. gradually add sugar, and beat well. beat in the eggs. add flour, buttermilk, and vanilla; beat until smooth
• pour filling into pie shell, and bake at 400 degrees f (205 degrees c) for 5 minutes. reduce heat to 350 degrees f (175 degrees c); bake for an additional 45 minutes, or until set.
• cool at room temperature, then chill. when serving, drizzle individual servings of pie with molasses for that unbeatable combination of flavors!

Strawberry Yogurt Pie Ii

Ingredients

• Servings: 1
• 1 (9 inch) pie shell, baked
• 1 (16 ounce) package frozen strawberries, defrosted
• 2 (8 ounce) containers strawberry flavored yogurt
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (.25 ounce) package unflavored gelatin

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• place strawberries and yogurt in blender or food processor. blend until strawberries are in small chunks.
• in a large bowl, mix together whipped topping and gelatin. stir in strawberry mixture. pour mixture into baked pastry shell and chill overnight.

stuffing of champions

Ingredients

• Servings: 6
• 1 1/2 (1 pound) loaves bread
• 2 tablespoons butter
• 1 bunch celery, diced
• 2 onions, chopped
• 1 (1 ounce) package sage seasoning mixture

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• allow the bread to become stale overnight. break stale bread into pieces and place in a large bowl.
• melt the butter in a medium saucepan over medium-low heat. slowly cook and stir the celery and onions until the onions are soft. transfer to the bowl with bread and mix by hand until well blended.
• sprinkle the mixture with sage seasoning and use to stuff the bird.

quinoa with asian flavors

Ingredients

• Servings: 4
• 1 tablespoon extra-virgin olive oil
• 1 cup quinoa
• 2 cups chicken broth
• 2 tablespoons soy sauce
• 1 tablespoon minced fresh ginger root
• 1 clove garlic, minced
• 2 green onions, chopped

Recipe

Preparation Time: 5 mins Cook Time: 35 mins Ready Time: 40 mins


• heat olive oil in a saucepan over medium heat. stir in quinoa and allow to toast for 2 to 3 minutes, then add chicken broth, soy sauce, ginger and garlic. increase heat and bring to a boil. cover and reduce heat to low. simmer until all liquid has been absorbed, 25 to 30 minutes. fluff quinoa with fork and top with green onions before serving.

Burnt Sugar Icing

Ingredients

• Servings: 1
• 2 cups sugar
• 2 tablespoons butter
• 1/4 cup boiling water
• 1/2 cup milk
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract

Recipe

Cook Time: 15 mins Ready Time: 15 mins


• over a low heat, pour 1/2 cup sugar into a heavy pan. stir constantly with a wooden spoon for 8 to 10 minutes; or until it is caramelized (light brown colored).
• pour the boiling water into the caramelized sugar and stir until the sugar has dissolved. stir in the butter, milk, salt and remaining sugar. boil the mixture until it reaches soft ball stage, approximately 236 degrees f (115 degrees c). cool the mixture to room temperature. when the mixture has cooled, stir in the vanilla extract.
• with an electric mixer, beat the mixture until it is thick and creamy. spread on cake.

Dad's Excellent Scallops

Ingredients

• Servings: 8
• 2 pounds shelled, large sea scallops
• 1/2 pound prosciutto, thinly sliced
• 1/2 cup butter, melted
• toothpicks, soaked in water

Recipe

Preparation Time: 20 mins Cook Time: 13 mins Ready Time: 33 mins


• preheat grill for medium-high heat.
• wrap each scallop with a thin slice of prosciutto, and secure with a toothpick.
• lightly oil grill grate. arrange scallops on the grill, and baste with butter. cook for 5 minutes, turn, and baste with butter. cook for another 8 minutes, or until opaque.

Caramel Grapes

Ingredients

• Servings: 12
• 2 cups sour cream
• 1/2 cup confectioners' sugar
• 2 tablespoons vanilla extract
• 5 cups green seedless grapes
• 1 cup butter
• 1 cup brown sugar

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 2 hrs 15 mins


• in a large bowl, mix together sour cream, confectioner's sugar and vanilla. stir in grapes. set aside.
• in a medium saucepan, combine butter and brown sugar. stir constantly and cook over medium heat until mixture starts to thicken. it does not need to boil.
• pour brown sugar and butter over grape mixture and stir until well blended. chill for at least 2 hours before serving.

vegan carrot cake

Ingredients

• Servings: 1
• 2 cups whole wheat flour
• 1/4 cup soy flour (optional)
• 1 1/2 tablespoons ground cinnamon
• 1 tablespoon ground cloves
• 4 teaspoons baking soda
• 2 teaspoons tapioca starch (optional)
• 1/2 teaspoon salt
• 1 1/2 cups hot water
• 1/4 cup flax seed meal
• 2 cups packed brown sugar
• 4 teaspoons vanilla extract
• 3/4 cup dried currants (optional)
• 6 carrots, grated
• 1/2 cup blanched slivered almonds (optional)

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 3 hrs


• preheat oven to 350 degrees f (175 degrees c). prepare a 9x13 inch baking pan with cooking spray. whisk together the whole wheat flour, soy flour, cinnamon, ground cloves, baking soda, tapioca starch, and salt in a bowl until blended; set aside.
• pour the hot water into a mixing bowl, and sprinkle with the flax meal. stir for a minute until the flax begins to absorb the water, and the mixture slightly thickens. stir in the brown sugar and vanilla until the sugar has dissolved, then add the currants, carrots, and almonds. stir in the dry mixture until just moistened, then pour into the prepared pan.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. cool in the pan for 10 minutes before removing to cool completely on a wire rack.