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Ingredients:

250+200g all purpose flour

2 tsp fine pink or sea salt

2 tsp yeast

350 g water (40F)

Directions:

1. Combine 250g flour, salt and yeast.

2. Add the water and beat with a mixer for 2 minutes or until smooth.

3. Stir in remaining 200g flour until sticky.

4. Cover and let rise for 1 hour.

5. Stretch and let rise for another 20 minutes. Repeat until glossy.

6. Preheat oven to 450F. Preheat RockCrok Dutch Oven or Enameled Cast Iron Dutch Oven for 20 minutes.

7. Remove pan from the oven, and set a square of parchment in the bottom of the hot pan.

8. Scrape the dough gently into a ball, and let it fall onto the parchment in the hot pan.

9. Cover and bake for 1 hour until browned.

10. Remove from the oven and allow to cool

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https://sallysbakingaddiction.com/cranberry-curd-tart/

I hear this is delicious and the curd can be made in the deluxe cooking blender. Save half of the butter out. Put the remaining ingredients in the blender on “Sauce” setting. When it says “Add”, add the remaining butter and finish as it per the instructions for hollandaise sauce.

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Fran Hazelwood from the Hazelwood Cookbook

INGREDIENTS

Pudding:

2 cups chopped cranberries

1-1/3 cup flour

1/2 tsp salt

1 tsp baking soda

3/4 tsp cinnamon

3/4 tsp allspice

1/4 tsp cloves

1/3 cup hot water

1/2 cup molasses

2 Tbs butter

Sauce:

1 cup sugar

1/2 cup butter

1 cup whipping cream

Vanilla to taste

METHOD

Mix dry and wet ingredients in separate bowls. Combine dry with wet and chopped cranberries and stir until combined.

Steam for 2 hours.

Sauce: heat all ingredients together until sugar dissolves but do not boil.

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Credit to Abigail Johnson Dodge, Fine Cooking # 24

INGREDIENTS

1-1/4 cup flour

1/4 tsp cinnamon

1/4 tsp salt

1/2 cup butter, softened

1/3 cup packed dark brown sugar

1 tsp instant espresso powder dissolved in 2 tsp coffee liqueur or water or coffee

METHOD

1. Combine flour, cinnamon and salt and a small bowl

2. In a large bowl, beat the butter and brown sugar until well blended

3. At the flour mixture; mix until well blended

4. Stir in the dissolved coffee

5. pile the dough into a large piece of parchment paper

6. Shape using a bench scraper into a squirt off log 7 inches long

7. Chill until quite at least six hours and up to three days

8. Preheat the oven to 350°

9. Cut the dough in quarter inch

10. Set the 1 inch apart on nonstick baking

11. Wait until the top look dry and the edges are slightly browned, about 12 to 15 minutes

12. Transfer to a cooling rack

Enjoy!

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INGREDIENTS

1 cup flour

1/2 cup dark cocoa

1/2 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

1/2 cup softened butter

1/2 cup brown sugar

1/2 cup white sugar

1 large egg, room temperature

1 tsp pure vanilla extract

3/4 cup chopped, roasted walnuts

METHOD

Preheat the oven to 350 F

In a stand mixer, cream the butter and sugars.

Add the egg and continue to cream until completely mixed.

Stop the mixer.

Dump in the dry ingredients.

Mix on slowest setting until evenly mixed.

Using a medium cookie scoop, scoop onto nonstick baking trays.

Bake for 10-12 minutes or until just set.

Remove from the oven and cool for 2-3 minutes, then remove from the pan.

Enjoy!

Makes about 2 dozen medium, or 4 dozen small cookies.

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Before starting, melt 1-1/2 cups of butter, whisking constantly over medium high heat until its melted, and then browns. This takes several minutes and will spatter hot oil if you don't whisk constantly. Remove from heat, then allow to cool.

Divide 1/2 cup for the cake, and remaining 3/4-1 cup for the icing.

Cake Ingredients

1/2 cup of the browned butter

1-3/4 cup white sugar

3 eggs

1 cup buttermilk or kefir

1 tsp vanilla

2-1/2 cups flour

1 Tbs baking powder

1/2 tsp baking soda

3/4 tsp salt

1 Tbs Cinnamon Plus

Mix all ingredients together in a stand mixer for 2-1/2 minutes, scraping the batter mid-way, since the browned butter tends to sink.

Pour into 2 greased 9" baking pans, or a 9x13 pan.

Bake at 350 for 25-30 minutes or until golden brown, bounces back in the centre when gently touched, and starts to pull away from the sides.

Allow to cool then ice.

Icing Ingredients:

remaining 3/4-1 cup browned butter

3-1/2 cups powdered sugar

1/2 tsp Cinnamon Plus

1/2 tsp vanilla

2 oz buttermilk or kefir

Beat for 2 1/2 minutes or until fluffy and fully mixed. Scrape it fully mid-way, since the browned butter tends to congeal and sink.

Use to ice the cake.

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3/4 cup sugar

3/4 cup brown sugar

1/2 cup vegetable oil

1 cup buttermilk

1 egg

1 tsp vanilla

2-3/4 cups flour

1 tsp baking soda

3 cups diced rhubarb

Crumble topping

1/2 cup sugar

1/2 tsp cinnamon

1 tsp softened butter

Bake at 350 for 20-25 min

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Batter

2 1/4 cup of flour

3/4 cup cornstarch

1 Tbs baking powder

Mix together.

1 cup butter, room temperature

1 cup +2 Tbs sugar

3 eggs

Zest of 1 lemon

2 tablespoons milk

Cream butter, sugar, eggs, lemon zest.

Stir together dry ingredients

Mix in alternately the milk and wet ingredients.

Pour into a buttered 9 x 13 pan

Bake for 20 minutes at 350

Custard

1/2 cup cornstarch

2 - 1/2 cup milk

1 egg yolk

2 Tbs sugar

1 tsp vanilla

Boil the milk at the mixture of starch egg sugar. When the cake is baked after 20 minutes, put the custard on top.

Rhubarb

2 pounds rhubarb cut up and put over custard

Crumble

2 1/2 cup flour

1 1/4 cups

1 tsp cinnamon

1 cup of butter

Make the crumble and put over the rhubarb

Bake for 50 to 60 minutes at 350°

Enjoy!

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2 cups rolled oats, ground

4 tsp baking powder

1 tsp salt

2 cups walnuts, toasted, finely chopped

2 ripe bananas, mashed

1/2 cup medjool dates

2 cups fresh or frozen cranberries, chopped

2/3 cup brown sugar

2 eggs

1/2 cup oil

1 Tablespoon vanilla

Stir the dry ingredients together. Add walnuts.

Grind the cranberries, dates and bananas until puréed. Mixture doesn’t have to be completely smooth.

Stir all the ingredients together until blended.

Scoop into wells of muffin or brownie (square muffin) pan.

Bake at 350 for 15 minutes or until browned and cooked through.

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adapted from Canadian Living's Speculaas recipe

INGREDIENTS

1 cup packed brown sugar

½ cup butter, softened

1 egg, room temperature

1 tsp vanilla

1 Tbs Cinnamon Plus (or pumpkin pie spice)(see note below)

¼ tsp ground allspice

¼ tsp ground cardamom

¼ tsp ground black pepper

1 cup all purpose flour

¾ cup whole wheat flour

½ tsp baking powder

½ tsp baking soda

½ tsp fine sea salt or ¼ tsp table salt

METHOD

In stand mixer, cream together sugar, butter, egg, vanilla, and spices.

To measure flour accurately, lightly spoon flour into dry measure, without tapping, until cup is heaping; level off with blunt edge of knife.

In large bowl, combine flour, baking powder, baking soda and salt. Add flour mixture and stir on low until soft sticky dough forms. Chill for 30 minutes.

On a lightly floured surface, roll dough out to ¼ inch thickness. Cut with cookie cutters. Transfer to ungreased baking sheet.

Bake in 350°F (180°C) oven for 8-10 minutes, or until just cooked through but not browned. If you like them crispy and browned, bake a couple of more minutes until the edges are lightly browned.

Remove from oven and let cool on pan on rack for 5 minutes. Transfer to cooling rack and let cool.

Freeze what you don't eat right away. They can be thawed and re-frozen multiple times.

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Ingredients

3 1/2 cups (about 14 3/4 oz.) all-purpose flour (I weighed the same amount and used whole grain flour)

2 tsp. cream of tartar

1 tsp. baking soda

1 tsp. kosher salt

4 tsp. Cinnamon Plus or other pumpkin pie spice, divided

1 cup (8 oz.) butter, at room temperature

1/2 cup packed light brown sugar

1 1/4 cups granulated sugar, divided

2 large egg yolks

1/2 cup cooked/canned pumpkin puree

1 Tbsp. vanilla extract

Directions

1. Combine dry ingredients. Whisk together flour, cream of tartar, baking soda, salt, and 3 teaspoons of the pumpkin pie spice in a medium bowl; set aside.

2. Mix butter and sugars. Beat together butter, brown sugar, and 1 cup of the granulated sugar in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, 2 to 3 minutes. Add egg yolks, pumpkin puree, and vanilla; beat on low until just combined, about 30 seconds.

3. Finish cookie dough. With mixer on low, gradually add dry ingredients until combined. Cover bowl with plastic wrap and refrigerate until chilled, about 30 minutes.

4. Make sugar-spice mixture. Meanwhile, preheat oven to 350°F. Line 3 large baking sheets with parchment paper; set aside. Whisk together remaining 1 teaspoon pumpkin pie spice and 1/4 cup granulated sugar; set aside.

5. Scoop cookies. Using a 2 tablespoon scoop; scoop dough and roll between hands into a ball; place in spiced sugar mixture, roll until evenly coated.

6. Gently flatten cookie dough balls. Place on prepared baking sheet, about 1-inch apart, using bottom of measuring cup or glass, flatten slightly. Repeat with remaining dough and spiced sugar mixture.

7. Bake cookies. Bake 1 baking sheet at a time in preheated oven, until cookies are set around edges, about 12 minutes. Let cool on pans for 5 minutes.

8. Transfer to wire racks and let cool completely, about 20 minutes. While cookies are cooling, repeat process with remaining 2 baking sheets.

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Dough

450 g ripe banana, mashed,

250 mL / 8 oz strong coffee or milk, room temperature

1 Tbs yeast

2 tsp salt

2 Tbs soft butter

800 g flour, divided

Filling

1/4 c soft butter

3/4 c brown sugar

2 tsp cinnamon

Icing

1/4 cup soft butter

1/4 banana, mashed

2 cups approx icing sugar

Dash vanilla

Mix all together until smooth and fluffy.

Instructions

In a stand mixer, all dough ingredients reserving 600g of flour. Beat dough on low for 4 minutes.

Switch to dough hook and knead dough for another 4 minutes slowly adding remaining flour.

Oil the bowl of the deluxe multi cooker and scrape the dough into it. Set on yogurt setting low for 3 hours. Put the glass lid.

When it’s doubled in size, roll out the dough onto a clean counter into large rectangular shape.

Mix filling ingredients and spread evenly leaving one long edge clean for 1/2”.

Roll up into a long sausage, pinching the edge to prevent it from unrolling.

Using dental floss, cut the toll into 12 buns. Lay them spiral side up in 9x13 brilliance bakeware pan.

Put the lid on for 1 hour to rest buns until they’re puffed and ready to bake.

Bake for 30 minutes at 350.

Cool and spread icing on top or serve it on the side.

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Recipe from Good Housekeeping UK and adapted. Served to friends on my 60th who all wanted the recipe.🧡

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Ingredients For the Cake

1 cup softened butter

3/4 cup / 100 g pistachio kernels

2 cups sweet green peas, cooked briefly then cooled to room temperature

1 cup white sugar

2 tsp vanilla

3 eggs, room temperature

2 cups all purpose flour

1 Tbs baking powder

1/2 tsp salt

1-1/2 cups raspberries

Ingredients For the Glaze

1-1/2 cups icing sugar

2-4 Tbs of water or cream to make a thick glaze (I forgot to measure)

1-2 Tbs additional ground pistachios or freeze-dried raspberries (optional)

Directions:

1. Preheat the oven to 350°. Butter and flour a 9-cup/2L fluted cake pan.

2. Grind the pistachios finely in a chopper or food processor.

3. Grind the peas into a thick paste, as smooth as you can get, using a food processor.

4. Cream butter and sugar together in a stand mixer or hand-held mixer until pale and fluffy. Add vanilla and gradually beat in the eggs.

5. Stir the dry ingredients together.

6. Add the flour mixture to the batter, alternating with the peas, stirring until combined. Add the pistachios.

7. Fold in the raspberries last.

8. Bake in the prepared cake pan at 350° for 45 minutes or until golden brown and starting to pull away from the sides. A cake tester inserted should come out clean.

9. Cool for 10 minutes then invert and glaze when barely warm.

10. Stir enough cream or water into the icing sugar until a thick paste. Pour over the top cake, so that it starts to drip down the sides decoratively.

11. Sprinkle with any remaining ground pistachios or freeze-dried raspberries if you have them.

Serve same day if possible. Cover tightly for up to 2 days, or freeze any leftovers.

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1 cup self rising flour =

1 cup flour

1-1/2 tsp baking powder

1/4sp salt

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Million Dollar Pound Cake

Southern Living

Ingredients:

1 pound butter, softened, best quality you can justify

3 cups sugar

6 large eggs, room temperature

4 cups cake flour or 3 cups all purpose + 1 cup potato or corn starch

¾ cup milk, room temperature

1 tsp almond extract

1 tsp vanilla extract

Directions:

1. Preheat the oven to 300F. Grease the tube or fluted pan with butter, then flour

2. Cream butter in Deluxe Stand Mixer using the cream setting. The butter will lighten in colour as it incorporates air. If using a different mixer, this may take 3-7 minutes. During the last minute, slowly pour in the sugar.

3. Set the mixer to Mix, then add one egg at a time just until the yolk is incorporated, then keep adding. Immediately stop the mixer when the last one is mixed in to avoid overmixing.

4. Continue mixing, adding flour and milk alternately, beginning and ending with flour just until blended. Add the extracts and mix until incorporated.

5. Add the batter to the pan, leveling the top more or less.

6. Bake for 1 hour and 40 minutes, or until the cake tester comes out clean.

7. Cool on a cooling rack for 10-15 minutes. Remove from pan and cool completely on the rack.

8. Serve with a dollop of whipped cream and fresh or macerated berries.

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when friends drop in, or you feel like a little something with coffee.

Cake ingredients

3/4 cup sugar

2 Tbs soft butter

1 egg, room temperature

1 cup milk, room temperature

1 1/2 cups flour

1/2 tsp salt

1-1/2 tsp baking powder

Topping

2 Tbs sugar

1-1/2 tsp cinnamon

2 tsp butter

Directions:

Cream sugar and butter together. Stir in egg.

Combine dry ingredients well.

Alternate adding dry ingredients and milk, beginning and ending with dry.

Pour into an 8" square baking dish.

Sprinkle evenly with sugar cinnamon mixture.

Dot with butter.

(I usually pot one dot of butter for every portion)

Bake 25-30 minutes at 350 until a cake tester comes out clean.

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Healthy Carrot and Sweet Potato Muffins GF

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Healthy Carrot and Sweet Potato Muffins GF

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1 lb sweet potato, (1 large) cooked, peeled, mashed
1 lb carrots (4 large) peeled and grated
3/4 cup oil
3/4 cup sugar
2 eggs
1 cup walnuts, toasted and chopped
2 cups oats, ground in deluxe cooking blender
4 tsp baking powder
1 tsp salt
1 Tbs Cinnamon Plus (or pumpkin pie spice blend)

Mix wet and dry separately.
Blend wet and dry together thoroughly.
Spoon into greased muffin cups using large scoop.
Bake 15 -18 minutes at 350 until browned and cake tester is clean
Cool and devour pretty much guilt free

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Ingredients:

2 cups all-purpose flour

4 tsp baking powder

1/2 tsp salt

1 Tbs Cinnamon Plus (or Pumpkin Pie Spice)

1 cup chopped dried cranberries (soaked in orange juice, then drained)

1-¼ cup whipping cream

2-3 Tbs coarse sugar (optional).

Directions:

1. Mix the dry ingredients together.

2. If soaking the dried cranberries, drain and pat dry. Stir into dry ingredients.

3. Pour in whipping cream, and mix well.

4. Remove to a clean flat surface, and flatten until 1" - 1-½" thick, and square the sides. Sprinkle coarse sugar if using and press into the surface. Cut into 9 square pieces.

5. Bake at 425 for approx 15 minutes or until golden brown, top and bottoms.

Glaze:

1 cup icing sugar

zest of 1 orange

1½ -2 Tbs orange juice, depending on the consistency you want.

If you want to pipe a cross, use less.

Otherwise, drizzle however you like!

Yield: 9 scones

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Ingredients

1 - 340g bag of fresh or frozen cranberries

1 cup plus 1 Tbs sugar

1 cup minus 1 Tbs water

pinch salt

1 tsp fresh lemon juice

Directions:

Combine cranberries, water and sugar in a pressure cooker or pot. Cook for 10 minutes.

When cool, strain gently without pressing solids.

Add lemon juice.

Cool and refrigerate.

Serve warm or cold.

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Chocolate Pots Recipe

1-1/2 cups whipping cream

1/2 cup milk

4 egg yolks

1 egg

1/3 cup sugar

1/4 tsp salt

1 tsp vanilla

300 g (10 oz) your finest chocolate, broken into quarter sized chunks

Instructions:

Dump everything but the chocolate in the Pampered Chef Deluxe Cooking Blender.

Dial to "sauce" and start.

When the blender says "Add", add the chocolate carefully.

Pulse to combine.

Pour into pots.

Cool slightly then cover and refrigerate 3-4 hours or overnight.

Serve at room temperature.

Optional - make it dairy free

Substitute whipping cream and milk for 2 cups of full fat coconut milk topped up with a bit of water to make 2 cups. Add an extra pinch of salt. Then use dairy free chocolate.

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Chocolate Pots are decadent, luscious and posh enough for the very nicest occasions.

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Use the Deluxe Cooking Blender for perfect consistency and hands free blending

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Ingredients:

3/4 cup water

3/4 cup sugar

1/2 cup butter

400 g semi sweet chocolate (chips) (I use Lindt pieces from the bulk store)

Method:

Put water, sugar and butter into the Deluxe Cooking Blender. Press Sauce.

When it beeps and flashes "Add", press Cancel.

Add the chocolate carefully as it will splash. Wait for a minute while the chocolate melts.

Pulse several times until fully blended.

Pour into jars, or serve warm.

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Made for Lucy's birthday Jan 2023! It's very smooth and moist, almost delicate feeling. Rich in flavour. Also made this for Christmas dinner at the Lake Dec '22

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Recipe from Midwest Living

Cake Ingredients:

2 ½ cups all-purpose flour

2 teaspoons baking powder

2 teaspoons baking soda

2 teaspoons ground ginger

1 tablespoon ground cinnamon

¾ teaspoon ground cloves

½ teaspoon salt

¼ teaspoon ground nutmeg

¼ teaspoon freshly ground black pepper

4 large eggs

1 ¾ cups packed brown sugar

1 teaspoon grated fresh ginger

1 ½ cups unsweetened applesauce

1 cup vegetable oil or canola oil

2 tablespoons unsulphured molasses

1 tablespoon instant espresso coffee powder dissolved in 1 tablespoon hot water

1 ½ teaspoons instant espresso coffee powder

Frosting Ingredients:

¼ cup heavy cream

1 cup unsalted butter, softened

6 ounces cream cheese, softened

14 ounces powdered sugar (about 3 cups plus 2 tablespoons), sifted

1 ½ teaspoons unsulphured molasses

1 ½ teaspoons instant espresso coffee powder dissolved in 1 tablespoon hot water

Gingerbread cookies and/or

fresh rosemary sprigs (optional)

Directions:

1. Preheat oven to 350°. Grease three 8-inch round cake pans. Line bottoms of pans with parchment paper.

2. For cake: In a medium bowl, sift together flour, baking powder, baking soda, ground ginger, cinnamon, cloves, salt, nutmeg and pepper.

3. In a stand mixer fitted with a whisk attachment, beat eggs until slightly frothy.

4. Add brown sugar and grated ginger; beat until combined.

5. Add applesauce, oil, molasses and dissolved espresso mixture;

6. beat until combined.

7. Slowly add the flour mixture while stirring by hand with a rubber spatula.

8. Stir in the undissolved espresso coffee powder.

9. Divide batter among prepared pans.

10. Bake until a toothpick inserted in centers comes out clean, 22 to 30 minutes.

11. Cool in pans 10 minutes. Turn cakes out onto wire racks; peel off paper. Cool completely.

Directions for frosting: (if using the Deluxe Stand Mixer see directions below)

1. In a small bowl, beat cream with a mixer on medium to high until soft peaks form. Chill until needed.

2. In a stand mixer fitted with a paddle attachment, beat butter and cream cheese until combined.

3. Add powdered sugar in two batches, mixing on the lowest speed until just combined. (Mixture will be yellow and lumpy.)Gradually increase speed to high and beat until white and fluffy. (This can take several minutes.) Scrape down sides and bottom of bowl occasionally.

4. With mixer on low, add molasses and espresso mixture. Beat on high until fluffy.

5. With a rubber spatula, fold in whipped cream.

If using the Deluxe Stand Mixer, use the whisk. Add butter & cream cheese, powdered sugar, molasses and espresso. Set to whip for 3 minutes, 30 seconds, but after 1 minute, slowly drizzle the whipping cream into the bowl with the mixer running.

To assemble:

Place one cake layer on a serving plate.

Frost top generously.

Repeat with remaining two layers.*

Frost sides using the "naked" frosting technique, so parts of cakes peep through.

If you like, decorate with cookies and rosemary.

From Time for Dessert January 2023

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450 g of whole wheat flour
1 Tbs sea of salt
1 tsp instant yeast
Mix thoroughly
Add 525 g of lukewarm water
Mix with a mixer  for 2 minutes at medium speed
Rest for 30 minutes.

Stir in
185g all purpose flour
Cover and refrigerate overnight.

Remove from the fridge and stretch by hand.
Shape into loaf.
Let rise at room temperature for 2 hours.

Bake at 400° for 40 minutes or until the internal temperature reaches 190-210 degrees F.

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12 ounce bag of fresh cranberries
1 1/2 cups sugar, divided
3 large eggs
2 egg yolks
pinch of salt
1/2 cup fresh lemon juice
4 Tbsp (1/2 stick) unsalted butter, at room temp and cut in pieces

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shellywitzke@insideyourcupboards.com

289-205-9476 (work mobile#)

416-605-9476 (mobile)

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Approachable baking and cooking for curious Canadians. For me, meal prep got faster and my food started turning out like the picture. Credit to * patient trying again, * learning new Pampered Chef tools as they came out, * gradually letting go of perfection, * learning to embrace the present, breathe, and * on a good day, lighting a candle and turning on some delightful music.

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Get It From Me via email: new products, recipes and news from my garden and life

# data[].attributes.subject
Get It From Me via email: new products, recipes and news from my garden and life

# data[].attributes.attachment_link.title
Email marketing and digital tools that bring your brand to life

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Beginners and experts use Flodesk to grow their business. Design emails and forms that look great on any device. Try it free.

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Hello Delicious: Be part of my Facebook Community to talk food & your Pampered Chef kitchen

# data[].attributes.subject
Hello Delicious: Be part of my Facebook Community to talk food & your Pampered Chef kitchen

# data[].attributes.body
Join us here: https://facebook.com/groups/hellodelicious

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The link is https://pamperedchef.ca/pws/insideyourcupboards

Or shop and select me as your consultant when you check out: Shelly Witzke Caledon, ON

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Ingredients:

400+200g all purpose flour

1 tablespoon fine pink or sea salt

1 tablespoon yeast

450 g water (40F)

1 tbs fresh lemon or orange juice

Directions:

1. Combine 400g flour, salt and yeast.

2. Add the water and juice and beat with a mixer for 2 minutes or until smooth.

3. Stir in remaining 200g flour until sticky.

4. Cover and let rise for 1 hour.

5. Stretch and let rise for another 20 minutes. Repeat until glossy.

6. Preheat oven to 450F. Preheat RockCrok Dutch Oven or Enameled Cast Iron Dutch Oven for 20 minutes.

7. Remove pan from the oven, and set a square of parchment in the bottom of the hot pan.

8. Scrape the dough gently into a ball, and let it fall onto the parchment in the hot pan.

9. Cover and bake for 1 hour until browned.

10. Remove from the oven and allow to cool

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Ingredients:

1 cup self-rising flour or 1 cup flour plus 1-1/2 tsp baking powder plus 1/2 tsp salt

¾ cup (175 mL) heavy whipping cream

½ tsp (2 mL) ground cinnamon

3 tbsp (45 mL) sliced almonds

Optional: Ice cream, whipped cream, mint leaves

6–7 cups (1.5–1.6 L) fresh peaches (about 6 large or 3 lbs./1.4 kg), pitted. I weighed mine, and 3 lbs was 9 peaches

½ cups (125 mL) sugar, plus 1 tbsp (15 mL), divided

1 tbsp (15 mL) cornstarch or potato starch

¼ cup (60 mL) water or 1 Tbs vanilla plus 1 Tbs fresh lemon juice plus 2 Tbs water

Directions:

1. Preheat the oven to 375°F (190°C). Use the Quick Slice to slice the peaches. Add the peaches to a large bowl. Add ½ cup (125 mL) of the sugar and all the cornstarch to the bowl and toss to coat.

2. Transfer the peach filling to the 10" (25-cm) Cast Iron Skillet. Add the water and cook over medium-low heat for 6–8 minutes, or until the filling starts to bubble, stirring occasionally.

3. Meanwhile, for the cobbler, combine the flour, cream, and cinnamon in a medium bowl until just combined.

4. Using the Large Scoop, drop 5–6 scant scoops of cobbler 2" (5 cm) apart over the filling. Sprinkle the cobbler with the almonds and remaining sugar.

5. Bake on the center rack for 30–35 minutes, or until the cobbler is golden brown. Serve warm with ice cream or whipped cream and garnish with mint leaves, if desired.

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Ingredients:

1/2 cup brown or golden sugar

1 cup walnuts, coarsely chopped

1 cup old-fashioned rolled oats (not instant)

1/8 tsp salt

1-1/2 tsp cinnamon

1/2 cup softened butter or coconut oil

dash vanilla

Directions:

1. I've used a 10" frying pan, 9" stone pie plate, 9" square baker. In the photo above, I double the recipe and baked in a 15" Large White Round Stone.

2. Prepare approx 3-4 cups fruit and place in the bottom of pan.

3. Sweeten and thicken the fruit if necessary, sprinkling with sugar and or flour and shaking it in.

4. Spread crisp topping over the fruit.

5. Bake at 375 until nicely browned, fragrant and the fruit is cooked, 30-45 minutes.

Serve warm with whipped cream.

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Dough Ingredients:

4 cups of flour

1 tsp salt

1 Tbs quick rise yeast

1 cup warm water (or half water, half milk)

2 eggs,

¼ cup butter

¼ cup sugar

Filling & Goo Ingredients:

1 cup butter (divided)

1 ½ cups dark brown sugar (packed)(divided)

1 Tbs cinnamon

Dash vanilla

1 cup coarsely chopped walnuts or pecans, roasted (optional)

Dough Directions:

1. Mix together 2 cups of flour, salt, yeast and sugar. Add 1 cup warm water (or ½ c warm water & ½ cup milk), melted butter, and beaten eggs. Stir.

2. Add as much flour to the batter until stiff. Using the remaining flour, dust the counter, and make a flour ‘puddle’. Pour the stiff batter/dough onto the ‘puddle’. Dust the surface with flour, and knead for 8 minutes, adding flour a little at a time, until smooth and elastic.

3. Place in a large greased bowl, turning to grease all over. Cover with lid or lightly with plastic wrap, allowing for the dough to double in size. Let it rise in a warm, draft-free place until doubled in bulk, 1 to 1 ½ hours.

Goo Directions:

1. Meanwhile, in tall-sided saucepan over medium heat, put ¾ cup brown sugar plus 2 Tbs water , ¾ cup butter, and ½ tsp cinnamon, whisking until smooth.

2. Be careful not to allow the melted butter to get too hot before it’s all incorporated. Bring to a rolling boil, then immediately remove from the heat.

3. Carefully add a dash of vanilla; the hot syrup will foam up for a few moments. Whisk until completely incorporated.

4. Pour into a greased 9x13 pan. Sprinkle with ½ the walnuts. Set aside.

Filling Directions:

1. To prepare the filling, melt remaining ¼ cup butter. Mix in remaining ¾ cup dark brown sugar, remaining 2 ½ tsp cinnamon, and a dash of vanilla.

2. Punch down dough. Turn out onto lightly floured surface. Roll out into 18”x14” rectangle. Spread butter/sugar/cinnamon mixture, leaving ½” border uncovered. Sprinkle with remaining walnuts (if using). Starting at long side, tightly roll up, pinching seam to seal. With serrated knife, dental floss or thread, cut into 15 pieces; place pieces cut side down, in pan on sauce. Cover and let rise until doubled in bulk, about 1 hour.

3. Bake in centre of 375 degree oven for 25-30 minutes or until golden and top sounds hollow when tapped. Let stand in pan for 3 minutes. Invert onto serving platter, scraping off any remaining filling in pan to drizzle over buns.

Makes 15 buns.

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Ingredients for 12 pancakes:

2 cups flour

4 tsp baking powder

1/2 tsp salt

1/4 cup melted butter

2 eggs

2 cups buttermilk

Directions:

1. Preheat griddle for pancakes.

2. Combine dry ingredients.

3. Combine eggs and buttermilk.

4. Combine dry, wet and pour melted butter over all, and whisk until just combined.

5. Drop spoonfuls onto hot griddle allowing to puddle and leaving room to expand and get a turner in between. Cook until golden brown, and flip until the same on the other side. They should be cooked all the way through.

6. Serve warm with bacon, maple syrup, hot coffee and a soft fried egg on top.

Cooks Tip:

As kids, we used to love leftover pancakes slathered with soft butter and cinnamon sugar, rolled up and eaten by hand.

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Pumpkin Loaf / Muffins/ Cupcakes, as you please

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Pumpkin Loaf / Muffins/ Cupcakes, as you please

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Ingredients:

3/4 cup oil

4 eggs

2-1/2 cups sugar

15 ounces of pumpkin puree

2/3 cup water

3-1/2 cups flour

2 tsp salt

2 tsp baking soda

1 tsp baking powder

1 Tbs Cinnamon Plus or pumpkin pie spice (or 1 tsp @cinnamon, nutmeg, allspice and 1/2 tsp cloves)

Directions:

1. Combine dry ingredients and whisk together in a separate bowl.

2. Using a mixer, combine the wet ingredients, beating until smooth. Add dry ingredients, and beat until fully mixed.

Full disclosure:

I don't remember how many this makes, but it's always more than I expect.

Makes at least 2 loaves; perhaps with leftovers. Use greased and floured loaf pans or lined muffins. Fill them 2/3 full. I believe it makes approx 3 dozen muffins (cupcakes).

These are very moist and delicious. The amount of sugar is a bit eye-widening, but carry on! They really don't need icing, in my opinion.

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Ingredients:

2-1/2 cups all-purpose flour

1-1/2 tsp baking soda

1/2 tsp salt

3/4 cup salted butter, softened

1-1/2 cups light brown sugar, packed

2 large eggs, room temperature

3 cups ripe bananas (approx 7)

1 tsp pure vanilla extract

1 cup chopped roasted walnuts, or chocolate chips

Directions:

1. Preheat oven to 325. Grease 2 9x5 loaf pans.

2. In a medium bowl, combine flour, soda and salt with a wire whisk; set aside.

3. In a large bowl, cream butter and sugar with a mixer. Add eggs, bananas and vanilla and beat at medium speed until thick. Scrape down sides of the bowl.

4. Add the flour mixture and walnuts or chocolate chips, then blend at low speed until just combined. Do not overmix.

5. Pour batter into prepared pans. Bake on centre rack of oven for 60-70 minutes. A toothpick inserted in centre should come out clean.

6. Cool in pan for 10 minutes. Turn pans on sides; cool to room temperature before removing and slicing.

Cook's Tips:

1. This recipe can be baked in mini loaf pans, a fluted cake pan or 9x13 baker, or 2 - 9" cake pans.

2. If using stoneware loaf pans, line the bottom parchment, leaving overhang up the long sides for easy removal.

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Ingredients:

1 cup + 2 tbsp butter

2 1/4 cup sugar

5 eggs

1/2 tbsp Rodelle Vanilla Extract

3/4 cup + 1 tbsp flour

3/4 cup + 1 tbsp Rodelle Gourmet Cocoa Powder

3/4 tsp salt

1/2 cup semisweet chocolate chips (optional in my mind - my kids insist not)

3/4 cup chopped nuts (optional)(not optional in my mind and I recommend roasting them)

Directions:

1. Preheat oven to 350 degrees F.

2. Lightly brush oil in the wells of the brownie bite pan.

3. Melt butter and sugar in a heavy saucepan on very low heat. Let the mixture slightly cool and transfer to a large bowl.

4. Add eggs gradually, mixing well.

5. Add Rodelle Vanilla Extract.

6. Sift dry ingredients together and add to egg mixture, stirring gently and minimally.

7. Add chocolate chips and nuts (if using).

8. Scoop into brownie bite pan (or 9x13 baker lined with parchment) and bake approximately 25 minutes - do NOT overbake!

9. Cool slightly before removing.

Enjoy!

Watch me make them here: https://youtu.be/Xfp_mVYu_gQ

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Ingredients:

1 cup butter, softened

¾ cup cane or white sugar plus ¼ cup Barley Malt [or 1 cup dark brown sugar]

1 tsp vanilla

½ cup all-purpose flour

¼ tsp salt

¼ tsp soda

3-½ cups old-fashioned/large flake oats [stone-rolled if you have them]

1 cup chopped and toasted walnuts [not rancid!]

1 cup chocolate chips

Directions:

1. Preheat the oven to 300F. Have a Stoneware Bar Pan (16” x 12”) available.

2. Cream the butter, sugar and barley malt [or dark brown sugar if using] and vanilla.

3. In a separate bowl, whisk together the flour, salt and baking soda.

4. Add the flour mixture, oats, chopped toasted walnuts and chocolate chips to the bowl, and mix with the Flex+ hand mixer or a wooden spoon until combined.

5. Hard pack the dough into the large Stone Bar Pan firmly, pressing and levelling the top so it’s as firmly packed as you can and smooth on top. I use the back of the Handi Scraper for this. This is what holds them together, so use some muscle!

6. Bake for 20-25 minutes or until golden brown.

7. Remove from the oven and allow to cool for 10 minutes or until it’s semi-firm to the touch.

8. Using a metal bench scraper, cut into bars approx 4” x 2”.

9. Allow to cool for an additional 5-10 minutes. Cut again, and remove with an offset spatula while still warm, being careful not to break them. Set them on parchment paper and freeze before storing them in a freezer container.

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Scone Ingredients:

1 ½ cups all-purpose flour

1 ½ cups whole-wheat flour

8 tsp baking powder

1 tsp salt

1 tsp cinnamon

½ cup cane sugar or firmly packed dark brown sugar

1 cup butter, cut into pieces

1 cup toasted walnuts

1 cup Medjool dates, pitted and stem ends removed. Chop roughly in advance if you prefer, although I didn’t in this video)

1 ½ - 1 ¾ cups buttermilk (or 1 ¼ - 1 ½ cups if using milk)

Directions:

1. Preheat the oven to 425F. Have a Stoneware Bar Pan (large) available. Add the flours to the bowl of your food processor.

2. Add the pitted Medjool dates, and process until well chopped.

3. Add the brown sugar, salt, baking powder and cinnamon and process to stir.

4. With the food processor going, gradually add the cold butter until the butter is incorporated until the mixture resembles coarse crumbs.

5. Remove to a large bowl. Add the toasted walnuts to the food processor and coarsely chop. Add them to the large bowl and stir together.

6. Pour the buttermilk over the mixture, and gently stir until a soft dough forms, adding a little more milk if necessary.

7. Place on a pastry mat (or  lightly floured surface) and knead once or twice. Roll out or pat into a 1 inch thick square. Using a bench scraper or other sharp knife dipped in flour carefully cut straight down into 16 - 20 squares, but do not drag the knife or the scones will rise unevenly. Also take care not to cut the pastry mat.

8. Transfer the scones to the stone bar pan, arranging them about 1 inch apart.

9. Bake until risen and golden, 10 to 12 minutes. Remove to a wire rack and cool, about 2 minutes, then transfer scones to the wire rack to cool until just warm, and serve with Sweet Date Butter if desired.

Sweet Date Butter Ingredients

1 cup softened butter

1 cup chopped, pitted Medjool dates

1-2 Tbs maple syrup or honey

1 tsp cinnamon

Dash vanilla

pinch of salt to taste (optional)

Sweet Date Butter Directions:

1. Put all the ingredients in the bowl of a stand mixer with a paddle or food processor fitted with the metal blade.

2. Blend until smooth and creamy, scraping down the side of the bowl once or twice.

3. Serve at room temperature.

Cook's tip:

I prefer to slather the sweet date butter onto the flat bottom of the scone, rather than divide the scone, to prevent it crumbling.

Warning: these are addictive!

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Cake Ingredients:

2 cups flour

2 cups sugar

¾ c. Rodelle’s dark cocoa powder

2 tsp baking soda

1 tsp baking powder

1 tsp salt

1 cup strong coffee

1 cup buttermilk

½ c. oil

2 eggs

1 tsp vanilla extract

Icing Ingredients:

¼ cup butter, melted

100g Lindt semi-sweet, dark or bittersweet chocolate (approx 2/3 cup)

2 cups icing sugar

Sea salt to sprinkle

3-4 Tbs cream

1 ½ cups roasted whole walnuts, chopped.

Cake Directions:

1. Prepare cake pan - 2x 9” round or a 9 x 13. Grease, line the bottom with parchment, grease again, then dust with cocoa powder, tapping out any excess.

2. Preheat the oven to 350.

3. Sift dry ingredients. Pour in wet ingredients. Beat with an electric mixer for 2 minutes. Pour batter into 2 9” round cake pans. Bake for 30-40 minutes, turning in the oven ½ way through and until cake tester comes out clean.

4. Remove from the oven and allow to cool for 10 minutes. Carefully invert, then turn right side up (parchment paper down) on a cooling rack until fully cooled.

Icing Directions:

1. Microwave butter and chocolate on medium power until butter melts and chocolate is just hot enough to fully smooth out when stirred. Stir together until completely smooth and silky.

2. Allow to cool to room temperature but not completely harden, approximately 4 hours.

3. Add icing sugar, vanilla and salt, and beat with a hand mixer until fluffy. Allow to rest for 2-3 minutes. Test texture again - it should hold a peak but not be stiff enough to leave definite streaks. If it gets too stiff, adjust with a little room temperature liquid - cream, milk or even water, or extra vanilla so it moves easily when you spread it as you ice the cake. [if it’s too stiff, it will want to lift the outside layer of cake off.]

4. Toast the walnuts in the basket of an air fryer until fragrant and browned. It should take approximately 7 minutes. Allow to cool, then coarsely chop.

5. Ice the bottom layer. Top with a layer of chopped walnuts, then sprinkle with fine sea salt.

6. Place the second layer on top and repeat.

7. Add as much icing as you like to the sides (we prefer a “naked” cake with minimal icing on the sides)

8. Remember to salt the walnuts when you’re finished.

9. Serve same day for optimal freshness of the nuts.

10. Stores well for several days though.

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Ingredients

7-8 fresh pears

½ cup (125 mL) sugar

3 tbsp flour

4 Tbsp fresh lemon juice (to taste)

1 Tbs vanilla (to taste)

1/2 tsp salt

1-2 tsp total spices [choose ones you like from cinnamon/ground coriander/fresh nutmeg /allspice /Chai spice /ginger]

Directions:

1. Preheat the oven to 400°F. Use the Apple Wedger to core and wedge the pears, then slice into chunks, leaving the skins on. Add the sugar, flour, salt, vanilla, spices and lemon to the bowl and toss to coat. Taste and adjust the seasonings as desired.

2. Remove the crust from the refrigerator and let it sit at room temperature for 10 minutes if needed to soften slightly. Roll out the dough with the Marble Rolling Pin to around ⅛” (4 mm) thickness. Transfer to a Large Round Stone, Large Bar Pan, RockCrok Grillstone, or Large Sheet Pan.

3. Fill the center with the pear filling, to within 3" of the edge. Pull the pastry up over the filling, fluting as you go. Bake on the bottom rack for approx. 45 minutes until golden brown, and the fruit is tender.

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Filling for Stone Pie Plate (9"):

2/3 cup dark brown sugar

500 g of cooled pumpkin puree (from 1 pie pumpkin - you will have leftover)

1-1/2 tsp Cinnamon Plus or Pumpkin pie spice depending how spicy you like your pie.

1/2 tsp salt

3/4 cup of coconut milk (not what you drink, but the canned kind - NOT lite - use full fat and best quality you can afford)

1 Tbs pure vanilla extract

2 eggs, beaten

Filling for Deep Dish Baker (11"):

1 cup dark brown sugar

750 g of cooled pumpkin puree (from 1 pie pumpkin - you will have leftover)

2 tsp Cinnamon Plus or Pumpkin pie spice depending how spicy you like your pie.

3/4 tsp salt

1 cup plus 2 Tbs of coconut milk (not what you drink, but the canned kind - NOT lite - use full fat and best quality you can afford)

1-1/2 Tbs pure vanilla extract

3 eggs, beaten

Directions:

1. Preheat oven to 375 with rack low.

2. Whisk all ingredients together but don't aerate, so you see bubbles.

3. Pour gently into an unbaked pie crust.

4. Bake for an hour, or until when gently shaken, the filling moves as one.

5. Remove and allow to cool overnight. It's best the next day.

6. Serve with cream whipped with a splash of your best vanilla and maple syrup to taste.

Cook's Tips:

If you make your own pumpkin puree, it may vary in thickness and flavour. You're looking for a thick puree that you have to scoop, not pour. You can simmer it in a nonstick pan to evaporate some of the liquid. It may splatter, so tilt a lid to minimize any mess and cool it before making your filling.

When you buy pumpkin puree, make sure to get pure pumpkin, NOT pumpkin pie filling.

Keep in mind the spices intensify as they sit if you taste the batter (before adding the eggs).

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Scone Ingredients:

2 cups flour

4 tsp baking powder

1/2 tsp salt

1/3 cup sugar

1 cup frozen raspberries

1/2 the zest of a lime, reserving the rest for the glaze

1- 1/4 cups whipping cream

Optional: 1/4 cup coarse sugar for garnish

Glaze Ingredients:

remaining zest of the lime (approx 1 tsp)

juice of the lime (approx 1-1/2 Tbs)

1-1/2 cups of icing sugar

Directions:

1. Preheat the oven to 425 F.

2. Whisk together the flour, baking powder, salt, sugar and zest.

3. Stir in the frozen berries.

4. Pour in the whipping cream, and gently stir until combined.

5. Drop onto a nonstick cookie sheet with a large or extra large scoop.

6. Sprinkle with caster sugar for added crunch (optional).

7. Bake for 15 minutes or until nicely browned top and bottom.

8. Allow to cool.

9. Make a slurry with lime juice, lime zest and icing sugar.

10. Drizzle over the scones and enjoy fresh!

11. Freeze any leftovers.

Tips:

If you have more zest, use more. This is the secret ingredient, and it will only boost the flavour. Ideally, I use the zest of 1 lime in the scones and that of a second lime in the glaze. You don't need the juice of the second lime, however. You need a zesting tool tho.

Optionally, substitute lemon for lime, and/or frozen blueberry for frozen raspberry.

Makes 12 extra large, 15 large or 18 medium scones depending on the size of scoop.

Shop these success tools:

Zester #100482

Cookie Sheet Set #1592

Extra Large Stainless Steel Scoop #100830or

Large Stainless Steel Scoop #1790

Citrus Press #2595

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Scone Ingredients:

2 cups flour

4 tsp baking powder

1/2 tsp salt

1/3 cup sugar

1-1/2 cups fresh cranberries, coarsely chopped

1 tsp orange zest

1- 1/4 cups whipping cream

Optional: 1/4 cup coarse sugar for garnish

Glaze Ingredients:

1 tsp orange zest

2-1/2 Tbs orange juice

1-1/2 cups of icing sugar

Directions:

1. Preheat the oven to 425 F.

2. Whisk together the flour, baking powder, salt, sugar and zest.

3. Stir in the chopped cranberries.

4. Pour in the whipping cream, and gently stir until combined.

5. Drop onto a nonstick cookie sheet with a large or extra large scoop.

6. Sprinkle with caster sugar for added crunch (optional).

7. Bake for 12 minutes or until nicely browned top and bottom.

8. Allow to cool.

9. Make a slurry with lime juice, lime zest and icing sugar.

10. Drizzle over the scones and enjoy fresh!

11. Freeze any leftovers.

Makes 12 extra large, 15 large or 18 medium scones depending on the size of scoop.

Shop these success tools:
Zester #100482

Cookie Sheet Set #1592

Extra Large Stainless Steel Scoop #100830or

Large Stainless Steel Scoop #1790

Citrus Press #2595

Watch how to make them:

https://youtu.be/YUMxmJrrm1k?si=OhcjxUsF5rtS7eV2

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INGREDIENTS
200g gluten-free oats
150g pitted dates
100g runny honey
100g coconut and peanut butter (any nut butter is fine)
3tsp chia seeds
3tsp desiccated coconut
Pinch of sea salt flakes

Makes 15x 40g energy balls (snack size)

NUTRITION PER SERVING
Energy 158kcal
Total carbohydrate 22g (of which sugars 12g) Fat 5.4g (of which saturates 2.2g)
Fibre 2.9g
Protein 3.5g
Salt 0.1g

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Print recipe

When Fast Ed has ingredients as fresh and delicious as strawberries from the Sunshine Coast, he finds it hard not to just eat them raw. But we're not here to watch Ed eat fruit; he's making a simple tart with a variety of nuts and dates.

While it's easy to make, you'll need to make sure you have some sharp knives for all the chopping involved, but you'll soon have a celebration of southeast Queensland strawberries!

Note: this recipe requires 1 hour chilling time.

Ingredients

3/4 cup slivered almonds, toasted

1/2 cup walnuts, toasted

1/4 cup pistachios, toasted

1/4 cup sesame seeds, toasted

2 cups pitted Medjool dates, roughly chopped

1 cup raisins, chopped

1 tsp ground cardamom

1 tsp ground cinnamon

1/4 tsp ground cloves

1/2 cup coconut oil, melted

500g cottage cheese

2 sprigs rosemary, finely chopped

Finely grated zest of 2 oranges

1/4 cup maple syrup, plus extra, to drizzle

2 punnets strawberries, hulled, halved

Method

1. Chop nuts roughly, then combine with seeds, fruit and spices in a bowl. Knead by hand until mixture begins to stick, then add coconut oil and mix again. Press into a 22cm tart tin, then chill until set.

2. Combine cottage cheese, rosemary, zest and syrup in a bowl and mix until smooth. Spread over tart base, top with strawberries and drizzle with extra maple syrup. Serve.

Fast Ed
'Fast' Ed Halmagyi is one of Australia's best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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A no-bake treat with a fruity, nutty, spicy tart base, the filling is creamy, zesty and syrupy. Get the recipe for a strawberry, date and mixed nut tart here.

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Berry Salad with Sweet Balsamic Dressing 

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Berry Salad with Sweet Balsamic Dressing 

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https://www.pamperedchef.com/recipe/Main+Dishes/Vegetarian/Berry+%26+Kiwi+Salad+with+Sweet+Balsamic+Dressing/72967

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https://www.foodnetwork.com/recipes/food-network-kitchen/homemade-chocolate-cake-mix-3362930

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Get Homemade Chocolate Cake Mix Recipe from Food Network

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Orange and Cashew Cabbage Salad with Sesame Dressing

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Orange and Cashew Cabbage Salad with Sesame Dressing

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For the dressing

2 tablespoons soy sauce

2 tablespoons rice wine vinegar

2 tablespoons sesame oil

2 tablespoons mustard, preferably Chinese or Dijon

1 tablespoon honey

1 tablespoon sesame paste, may substitute tahini

2 teaspoons grated fresh ginger

1 teaspoon chili oil, or more to taste

1/2 cup peanut oil, or another neutral oil

Fine salt (optional)

Freshly ground black pepper (optional)

For the salad

8 ounces (1/4 medium head) green cabbage, finely shredded (4 cups)

2 ounces (1/8 small head) red cabbage, finely shredded (1 cup)

1 head romaine lettuce, roughly torn

1/2 small red onion (2 ounces total), thinly sliced

1 medium carrot, scrubbed and coarsely grated

1/2 cup crispy wonton strips, divided (may substitute crispy chow mein noodles)

1 medium seedless orange, peeled and cut into bite-size pieces and divided

1/2 cup roasted, unsalted cashews, divided

Sesame seeds, white or black, for optional garnish

Step 1

Make the dressing: In the bowl of a food processor or in a blender, combine the soy sauce, vinegar, sesame oil, mustard, honey, sesame paste or tahini, ginger, and chili oil. Pulse several times to combine, then, with the motor running, slowly add the peanut oil and process until the dressing is emulsified. Taste, and season with salt, pepper and/or more chili oil, if needed. You should get about 1 cup.

Step 2

Make the salad: In a large bowl, toss together the green and red cabbages, lettuce, onion, carrot and half of the wonton strips until well distributed. Add half of the dressing and toss until well coated. Add half of the orange pieces and half of the cashews and toss lightly to combine.

Step 3

Divide the salad among 4 plates and garnish each portion with the remaining wonton strips, oranges and cashews, and the sesame seeds, if using. Serve with the remaining dressing on the side, if desired.

Nutrition Information

Per serving (2 cups)

Calories: 369; Total Fat: 29 g; Saturated Fat: 4 g; Cholesterol: 0 mg; Sodium: 370 mg; Carbohydrates: 27 g; Dietary Fiber: 6 g; Sugar: 11 g; Protein: 8 g

From Washington Post
From staff writer Jim Webster, inspired by a Wolfgang Puck recipe.

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Chocolate Chip Cookies (Mrs. Fields Blue Ribbon)

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Chocolate Chip Cookies (Mrs. Fields Blue Ribbon)

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Ingredients:

2 1/2 cups all purpose flour

1 tsp baking soda

1/2 tsp salt

1 cup dark brown sugar, packed

1/2 cup white sugar

1 cup salted butter, softened

2 large eggs, room temperature

2 tsp pure vanilla extract

2 cups semi sweet chocolate chips

Directions:

1. Preheat oven to 325 pure convection

2. In medium bowl, combine flour, soda and salt. Mix well with wire whisk. Set aside.

3. In a large bowl or mixer, blend sugars and medium speed. Add butter and cream to form a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla and mix at medium speed until just blended. Do not overmix.

4. Add the flour mixture and chocolate chips, and blend at low speed until fully combined. Do not overmix.

5. Using medium scoop, form cookies and bake on an ungreased cookie sheet, 2 inches apart.

6. Bake 18-22 minutes or until golden brown. Transfer to a cool surface while still warm.

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Ginger Crinkle Cookies (Canadian Living)

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Ginger Crinkle Cookies (Canadian Living)

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INGREDIENTS

1 1/4 cup granulated sugar

2/3 cups vegetable oil

1/4 cup fancy molasses

1 egg

1 3/4 cup all-purpose flour

1 1/2 teaspoon ground ginger

1 teaspoon cinnamon

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

METHOD

In large bowl, whisk together 1 cup (250 mL) of the sugar, oil, molasses and egg until smooth.

In separate bowl, whisk together flour, ginger, cinnamon, baking powder, baking soda and salt ; stir into sugar mixture.

Shape by rounded tablespoonfuls (15 mL) into balls; roll in remaining sugar to coat. Place 2 inches (5 cm) apart on parchment paper–lined or greased rimless baking sheets.

Bake in top and bottom thirds of 375?F (190?C) oven, rotating and switching pans halfway through, until cookies spread out and tops crack, about 12 minutes. Let cool on pans on racks for 10 minutes; transfer to racks and let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store for up to 3 days or freeze for up to 1 month.)

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INGREDIENTS

1 3/4 cup all-purpose flour

2 teaspoons baking powder

3/4 cups whole unblanched almonds

2 eggs

3/4 cups granulated sugar

1/3 cup butter melted

2 teaspoons vanilla

1/2 teaspoon almond extract

1 1/2 teaspoon grated orange rind

1 egg whites lightly beaten

METHOD

To measure flour accurately, lightly spoon flour into dry measure, without tapping, until cup is heaping; level off with blunt edge of knife. In large bowl, combine flour, baking powder and almonds.

In separate bowl, whisk together eggs, sugar, butter, vanilla, almond extract and grated orange rind; stir into flour mixture until soft sticky dough forms. Transfer to lightly floured surface; form into smooth ball.

Divide dough in half, roll each into 12-inch (30 cm) long log. Transfer to ungreased baking sheet.

(I find the dough to be too soft to roll, so I use cookie scoops and set balls of dough in a line and smoosh into a log shape.)

Brush tops with egg white; bake in 350°F (180°C) oven for 20 minutes.

Remove from oven and let cool on pan on rack for 5 minutes. Transfer each log to cutting board; cut diagonally into 3/4-inch (2 cm) thick slices.

Stand cookies upright on baking sheet; bake for 20 to 25 minutes longer or until golden. Transfer to rack and let cool. (Biscotti can be stored in airtight container for up to 2 weeks.)

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Deluxe Electric Grill and Griddle Cooking Guide

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Ingredients:

1/2 cup hot tap water

2/3 c butter, melted

1 1/4 c sugar

1 c molasses

4 + 1 c flour (more for rolling)

1 tsp baking soda

1 Tbs ginger

½ tsp nutmeg

1 1/2 tsp cinnamon

Mix 4 cups of the flour plus other dry ingredients. In mixer, mix wet ingredients,

then add dry, adding flour by the half cup until a stiff batter. Turn out onto a

lightly floured surface and fold in additional flour until it will create a glossy ball.

Until there are no wrinkles or bubbles. Lift the ball of dough, lightly flour a baking

mat, set the ball down and then lightly flour the top. Gently roll out the dough until

1/4" thick. Using cookie cutters, cut out shapes and move with a lifter to cookie

sheets. Bake 350 degrees F for 12 minutes.

Icing:

2/3 cup softened butter

1 kg bag of icing sugar

1/2 cup milk

1 Tbs vanilla

Cream the butter. Add 1/2 of the icing sugar and half the milk and vanilla. Stir until

incorporated. Gradually add remaining icing sugar, and milk until smooth, fullbodied

(not quite stiff) icing. (like a thick cake batter or banana loaf). Ice the

cookies. The icing will dry on the cookie after several hours, so if packing them,

allow time to dry so your designs stay intact.

Find Penny today in her shop in Blyth, Ontario. She doesn't currently sell these cookies, but is known to bring them into the shop for special occasions! https://pennysofblyth.com

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Sister Sarah's Peanut Butter/Oatmeal/Chocolate Chip Cookies (Mount Wolfe Farm)

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Sister Sarah's Peanut Butter/Oatmeal/Chocolate Chip Cookies (Mount Wolfe Farm)

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preheat oven to 350 degrees

1/2 cup of butter (softened)

1/2 cup of peanut butter (smooth, not crunchy)

3/4 cup of brown sugar

1/4 cup of white sugar

1 egg

2 tsp. of vanilla

1 cup of all-purpose flour

3/4 cup of rolled oats

1 tsp. of baking soda

1/4 tsp. of salt

3/4 cup of mini chocolate chips

1/2 cup of regular chocolate chips (I usually use dark chocolate chips if I can find them)

Mix together all the "wet" ingredients - sometimes I do this by hand and sometimes with my hand mixer.

Add the dry ingredients and mix well.

Depending on the size of cookie you want, drop from a spoon onto an ungreased cookie sheet.  The "softer" cookies take about 8 - 9 minutes and the crispier ones about 10 - 11.

These cookies are hard to keep around!!

I hope you enjoy them and let me know how they turn out okay.

Sarah xo

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Mount Wolfe Farm - Fresh, Local CSA Farm Shares in Ontario

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Mount Wolfe Farm provides our members with year-round food, access to workshops and a sense of community through our CSA farm program.

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2-3 Shredded red beets

2-3 Shredded carrots

1 Apple, cut in cubes

50 ml Olive Oil

1 Lemon

1 tsp Honey

1/4 tsp Cumin

1/4 tsp Cinnamon

1/2 tsp Coriander

1/4 tsp spicy paprika

Chopped parsley for topping, if desired.

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Zucchini Cake with Crunchy Lemon Glaze - David Lebovitz

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Zucchini Cake with Crunchy Lemon Glaze - David Lebovitz

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A delicious, extra-moist cake with spices, zucchini, and nuts enrobed in a tangy, crunchy lemon glaze! A great summer treat using the bounty of zucchini.

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Ingredients

Oil for brushing pan

2 cups (500 mL) flour

1 tsp (5 mL) baking powder

½ tsp (2 mL) baking soda

1 cup (250 mL) brewed coffee

1 cup (250 mL) butter (2 sticks)

1 cup (250 mL) unsweetened cocoa powder

2 cups (500 mL) sugar

2 eggs

2 tsp (10 mL) vanilla extract

1 cup (250 mL) full-fat Greek yogurt

1 tsp (5mL) salt

Optional Topping: Easy Cake Glazes

Directions

1. Preheat the oven to 350°F (180°C). Brush the Fluted Cake Pan with oil using the Chef's Silicone Basting Brush.

2. In a medium bowl, combine the flour, baking powder, and baking soda; set aside.

3. Add the coffee, butter, and cocoa to the Classic Batter Bowl. Microwave, uncovered, on HIGH for 2-3 minutes, or until the butter melts.

4. Remove the chocolate mixture from the microwave. Add the sugar and salt, and whisk to combine.

5. Add the eggs one at a time, mixing well after each addition. Add the vanilla and Greek yogurt, and whisk until smooth.

6. Add the flour mixture to the batter bowl; whisk until the ingredients are just combined and there are no lumps.

7. Pour the batter into the prepared pan. Lightly tap the pan on the counter to even out the batter. Bake for 45-50 minutes, or until the Cake Tester & Releaser inserted into the center comes out clean.

8. Let the cake cool in the pan for 5 minutes before releasing. Carefully invert the pan onto a cooling rack. Let it cool completely before glazing.

Nutrients per serving:

U.S. Nutrients per Serving: Calories 400, Total Fat 19 g, Saturated Fat 12 g, Cholesterol 75 mg, Sodium 310 mg, Carbohydrate 54 g, Fiber 3 g, Sugars 34 g, Protein 6 g

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Oil for brushing pan 2 cups (500 mL) flour 1 tsp (5 mL) baking powder ½ tsp (2 mL) baking soda 1 cup (250 mL) brewed coffee 1 cup (250 mL) butter (2 sticks) 1 cup (250 mL) unsweetened cocoa powder 2 cups (500 mL) sugar 2 eggs 2 tsp (10 mL) vanilla extract 1 cup (250 mL) full-fat Greek yogurt 1 tsp (5mL) salt Optional Topping: Easy Cake Glazes Preheat the oven to 350°F (180°C).

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Scratch Pie Crust (all butter)(Pampered Chef Recipe)

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Scratch Pie Crust (all butter)(Pampered Chef Recipe)

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INGREDIENTS

For single crust pie

½ cup (125 mL) butter (1 stick), cold

1¼ cup (300 mL) flour (I use Canadian organic unbleached flour from Costco)

1 tbsp (15 mL) sugar

½ tsp (2 mL) salt

100 mL ice water, or more if needed.

For double crust pie

1 cup (250 mL) butter (2 sticks), cold

2½ cups (625 mL) flour

2 tbsp (30 mL) sugar

1 tsp (5 mL) salt

200 mL ice water, or more if needed

DIRECTIONS

1. Cut the butter into small cubes.

2. In the Twist & Chop, Deluxe Cooking Blender, food processor, or large mixing bowl, add the flour, sugar, and salt, and stir to combine.

3. Add the cubed butter to the flour mixture and pulse until it resembles a coarse crumble (you'll hear the mixture smooth out) then turn out into a bowl. If using a fork, toss the butter to coat. Cut the butter into the flour with a fork until the flour has turned a pale yellow and resembles a coarse crumble.

4. Add the water and gently combine with the Mix ‘N Scraper® . The mixture should be just moist enough that it holds its shape when you squeeze it in your hand. Add more water, one tsp (5 mL) at a time, if needed.

5. Remove the dough from the mixing bowl and gently form it into a mound. If you’re making a double crust, divide the mound in two. Cover the dough tightly with plastic wrap and place it in the refrigerator for at least 1 hour, or up to 2 days.

6. Remove one crust from the refrigerator and let it sit at room temperature for 10 minutes to soften slightly. Roll out the dough with the Tapered Rolling Pin to around ⅛” (4 mm) thickness.

7. Gently lay the dough out onto the Stone Pie Plate

8. If you’re making a double crust, repeat steps 6–7.

Yield:

servings of  12 single crust mini pies

U.S. Nutrients per Serving: Calories 240, Total Fat 16 g, Saturated Fat 10 g, Cholesterol 40 mg, Sodium 200 mg, Carbohydrate 22 g, Fiber 1, Sugars 2 g, Protein 3 g

Cook's Tips:

You can make this with the Flex + Food Processor. Just add the dry ingredients to the bowl and pulse the butter until you get a coarse crumble. Add the water and continue pulsing until the dough just holds its shape when squeezed.

Pie crust works best when everything is very cold. Don’t take your butter out of the refrigerator until right before you’re ready to make the recipe.

Watch Video on how to roll it out:

https://youtu.be/5NiXKKMMudk?si=GeAN_in9ijUQbSZG

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Stovetop Granola with the Nonstick Skillet | Pampered Chef

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INGREDIENTS

1 tbsp (15 mL) canola oil

2 cups (500 mL) old fashioned oats (do not use quick or instant)

1/3 cup (75 mL) sweetened flaked coconut

1/3 cup (75 mL) chopped pecans

1/4 cup (50 mL) honey, agave nectar, or maple pancake syrup

2 tbsp (30 mL) brown sugar

1/2 tsp (2 mL) ground cinnamon

1/3 cup (75 mL) dried cherries

DIRECTIONS

Heat the oil in the 12” (30-cm) Executive Skillet over medium heat for 3–5 minutes. Add the oats, pecans, and coconut; cook and stir for 4–6 minutes, or until the oats are golden brown. Move the mixture to a Large Sheet Pan.

Add the honey, brown sugar, and cinnamon to the skillet; cook and stir for 1 minute, or until the mixture is bubbling and thickened.

Return the oat mixture to the skillet; cook for 1 minute, or until coated. Turn off the heat.

Stir in the cherries. Transfer the mixture to a sheet pan and let it cool for 5–10 minutes, stirring occasionally. Store the granola in a large resealable plastic bag or a Leakproof Glass Container.

Yield:

14  servings of 1/4 cup/50 mL

Nutrients per serving:

Calories 100, Total Fat 3.5 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 5 mg, Carbohydrate 18 g, Fiber 2 g, Protein 2 g

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Stovetop Granola with the Nonstick Skillet | Pampered Chef

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6 Tbs softened butter, creamed.

Then further cream in:
2/3 cup vegetable oil
2 cups sugar
1 Tbs vanilla

Mix alternating dry / wet:

345g flour
1Tbs baking powder
1 tsp salt

1 cup milk, room temp

Fold in:

6 egg whites, beaten

Bake 350 35-40 min

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Levain Bakery Chocolate Chip Crush Cookies

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The BEST Chocolate Chip Walnut Cookies. The Famous Levain Bakery Chocolate Chip Cookie Recipe that everyone goes crazy over!
I've got issues.

I am a cookie junkie of epic proportions.

There's probably a support group somewhere for people like me.

When I was a teenager, I would go to the library and thumb through cookbooks to find every single chocolate chip cookie recipe and would beg my Mom to try out the recipe creations almost daily. Issues, I tell you.

I started off by following recipes and then I thought....let's take a walk on the wild side and start experimenting by throwing stuff in and see what happens. What's the worst that can happen? Well, that's another story. Little tweaks here and there were the difference makers - browning the butter, raising or lowering the temperature of the oven, and trying out some interesting ingredients.

When I won a trip to NYC to film a perfect cookie segment for the Cooking Channel's Perfect 3 Show in the Food Network studios, I went online to seek out the best bakeries in Manhattan. The highest rated cookie was awarded to Levain Bakery and I knew that it had to be mine. Pronto.

Oh, and it was legit. Legit and different. Unique in such a way that I had to figure out how in the world they did it. I became a mad scientist in the kitchen to figure out the how to make the Famous Levain Bakery Chocolate Chip Cookies.

I developed a massive crush on a cookie.

I have never, ever worked on a recipe as much as this one. Another trip had to be made to NYC in the name of food science to do some more investigative research. A trip to the Truvia Baking Star competition in NYC meant multiple trips to buy my favorite cookie. We rode our bikes in the freezing cold just for that one bite. By the time we arrived, my feet were frozen, but sacrifices have to be made, right?

I came home and tweaked some more and then it happened.... that glorious batch was perfection and I finally had it.

I was taught in kindergarten that it's nice to share so that's what I am doing. Sharing my years of experimenting so we can all have Levain at home. It's just the right thing to do.

Let's start with the basics.

Use cold butter. Cut into small cubes. Since you are collecting it straight out of the fridge, you need to cut it into small pieces so the butter and sugar can become friends and make a creamy masterpiece. It takes about 4 minutes for them to warm up and become besties.

This is where it's all over for me....cookie dough. It's my kryptonite, unfortunately, and I blame my hips on this goodness. Who else loves this stuff?

Now, these aren't some ordinary bite-size cookies. No these are a full-on meal. Well maybe for some people. Here's the deal - you make them big. Really big. Like only four can fit on a cookie sheet, BIG. These are the BEST CHOCOLATE CHIP COOKIES EVER. Yep, I said it.

Usually, with thick cookies, they turn out like hockey pucks - cakey messes that hardly resemble a gooey cookie.

This is where these are different. We are going to crank up the heat in the oven to cook the outside quickly and leave that center nice, warm and gooey. As a cookie should be.

There are a few ingredients and techniques that set these cookies apart. First, you use cornstarch to add thickness without making the cookie dry. It does wonders in these cookies! Using cake flour also lends to a more tender cookie but you can also substitute all-purpose flour. Here's one of my favorite cake flours -- King Arthur Cake Flour

I am a huge fan of using nonstick silicone baking mats (Silpat) placed on top of the cookie sheets, which allows the cookies to be easily removed from the pan and to bake nicely. My cousin gave me a set as a gift years ago and I had no idea what I was missing out on! These are ones I have loved --Silicone Baking Sheets - 2 pack
If you LOVE these cookies, you will love these other Levain Bakery copycat recipes:
You may want to eat these Levain Bakery Chocolate Chip Cookies the second they come out of the oven, but patience is a virtue and you must exercise some with these cookies. They need to "set up" so give them at least 10-15 minutes before you devour them. The amazing part of these cookies is that they are the only cookies I have ever made that are still cookie perfection even after a few days.

Levain Bakery Chocolate Chip Crush Cookies
Pin on Pinterest:
Melissa Stadler, Modern Honey

Now go make some Levain Bakery Chocolate Chip Cookies! You need one (or two or three....no judging here) of these warm, gooey cookies, a big glass of cold milk and a to-do list with nothing on it except catching up on Netflix or those cheesy Holiday Hallmark movies that somehow keep playing on my TV.

If you are a huge fan of Levain Bakery cookies or just eating the best chocolate chip cookies, you will love my other copycat recipes -- Levain Bakery Dark Chocolate Peanut Butter Chip Cookies and Levain Bakery Dark Chocolate Chocolate Chip Cookies.

Come follow me on Facebook, Pinterest, and Instagram.

Happy Baking!

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Levain Bakery Chocolate Chip Crush Cookies

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The BEST Chocolate Chip Walnut Cookies. The Famous Levain Bakery Chocolate Chip Cookie Recipe that everyone goes crazy over! I've got issues. I am a cookie junkie of epic proportions. There's probably a support group somewhere for people like me.