Lemon Blueberry Bread

1 1/2 c all-purpose flour

1 tsp baking powder

1 tsp salt

1/3 c unsalted butter melted

1 c granulated sugar

2 eggs

1/2 tsp vanilla extract

2 tsp fresh grated lemon zest

2 TBsp fresh lemon juice

1/2 c milk

1 c fresh or frozen blueberries I used fresh

1 TBsp all-purpose flour

Lemon Glaze

2 TBsp butter melted

1/2 c powdered sugar

2 TBsp fresh lemon juice

1/2 tsp vanilla extract

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 Preheat oven to 350ºF and line a 9"x 5" loaf pan with parchment paper (or

lightly grease with butter).

In a medium bowl, whisk the flour, baking powder and salt, and set aside.

In the bowl of an electric mixer, blend together the melted butter, sugar, eggs,

vanilla, lemon zest and lemon juice.  Mix until well combined.

While slowly mixing, add flour mixture and milk in two batches (some flour, then

some milk, then the rest of the flour and the rest of the milk).  Stop mixing as

soon as it's just combined.

Rinse off the blueberries (if using fresh) so they have just a bit of moisture on

them, then, in a small bowl toss the blueberries and 1 T. flour.  This flour coating

will help prevent the blueberries from sinking to the bottom of your loaf while

baking.

Add the flour coated berries to the batter and gently but quickly stir, by hand, to

combine.

Immediately pour batter into prepared pan and bake for 55-65 minutes, or until a

toothpick inserted in the center of the loaf comes out clean.  Cool bread in the

pan for about 30 minutes, then move to a wire cooling rack with a baking sheet

below (to catch the glaze you're about to add).

Prepare glaze by simply whisking together the melted butter, powdered sugar,

lemon juice and vanilla, then pour glaze over the loaf.  Allow to set a few

minutes.

ULTIMATE Chocolate Chip Cookies Recipe

3/4 c (175 mL) Crisco® Golden All-Vegetable Shortening

1 1/4 c (300 mL) lightly-packed brown sugar

1 egg

2 Tbsp. (30 mL) milk

1 Tbsp. (15 mL) pure vanilla extract

1 3/4 c (425 mL) all-purpose flour

1 tsp. (5 mL) salt

3/4 tsp. (3 mL) baking soda

1 c (250 mL) semi-sweet chocolate chips

1 c (250 mL) coarsely chopped pecans

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Preheat oven to 375ºF (190ºC).

Cream shortening and brown sugar in large bowl at medium speed of electric

mixer for 2 minutes, or until light and fluffy.

Add egg, milk and vanilla, beating for 1 minute, or until thoroughly blended.

Combine flour, salt and baking soda. Add to creamed mixture gradually, beating

on low speed for 1 minute, or just until blended.

Stir in semi-sweet chocolate chips and pecans.

Drop dough by heaping spoonfuls (2 tbsp/30 mL) on ungreased baking sheet

leaving about 3 inches (7 cm) between cookies.

Bake at 375°F (190°C) for 8 to 10 minutes for soft cookies (cookies will still

appear moist when baked – Do not over bake) or 11 to 13 minutes for crunchy

cookies. Cool in pan for 2 minutes, then remove to cooling rack.

Boston Cream Pie

1 yellow cake mix

3 eggs

1/3 c oil

1 c water

2 egg yolks

2 TBsp cornstarch

1/2 tsp vanilla

1 c milk

3 TBsp sugar

1 TBsp butter

1/2 c heavy cream

3/4 c semi sweet chocolate chips

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Cake: Heat oven to 350 degrees. Prepare 2 - 8" round pans. Prepare cake as outlined on the package. Bake for 27 - 31 minutes. Cool. Trim cake layers if domed.

Custard: In a bowl, whisk yolks, cornstarch, and vanilla. In a pot, whisk milk and sugar; over medium heat, bring to a boil. Whisk half of the milk mixture into the yolk mixture; stir back into the pot. Cook stirring, until thick, 1 minute. Remove from heat; stir in butter; transfer to a bowl. Cover with plastic wrap. Press the plastic wrap into the top of the custard so that it doesn’t form a skin. Let cool.

Stir custard until smooth. Place one cake on serving plate; spread with custard. Top with remaining cake. Chill 1 hr.

Ganache: In pot, over medium heat, bring cream to a boil; remove from heat. Stir in chocolate chips until melted. Cool. Spread ganache over cake.

Canadian Butter Tarts

¼ c butter, softened

½ c brown sugar

½ c corn syrup

2 eggs

1 tsp vanilla

½ c raisins (optional)

½ c chopped walnuts (optional)

1 box frozen pastry shells (our your own recipe for pastry shells)

Preheat the oven to 325 degrees. Cream butter and brown sugar. Add the corn syrup and eggs, stirring until well combined. Stir in vanilla. Add the raisins and walnuts, if using.

Divide the custard among the 8 pastry shells.

Bake for 35 minutes - until custard is set in the middle.

Curry Chick Salad

3 c chopped cooked chicken

1 (11-ounce) can mandarin oranges, drained

1 (8-ounce) can sliced water chestnuts, drained

1 c chopped celery

½ c mayonnaise

2 tsp lemon juice

1 tsp curry powder

Salt to taste

Lettuce leaves

Combine first 9 ingredients; mix well. Chill 2 hours. Serve on lettuce leaves. Yield: 4 to 6 servings

Hot Chicken Salad

2 c cooked chicken breast, shredded

1 c diced celery

¾ c slivered almonds, lightly toasted

1 TBsp lemon juice

1 c mayonnaise

1 ½ c shredded Parmesan cheese

¾ c fried onions

Salt and pepper, to taste

Topping

1/2 c fried onions

Preheat oven to 350° F and spray a 9 x 11 baking dish with cooking spray.

Combine all the ingredients together. Transfer to baking dish and cook 20 minutes.

Top with remaining onions and cook for 5 more minutes.

Linguine with Shrimp

8 ounces (227 g) linguine

½ c fresh bread crumbs

¼ c grated Parmesan cheese

1 tsp plus 1 TBsp olive oil

12 ounces (340 g) large shrimp, peeled and deveined

1 clove garlic, minced

1 TBsp lemon juice

½ tsp salt

Sliced red pepper and chopped parsley (optional)

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Heat oven to 350◦F.

Cook pasta according to package directions. Reserve ¼ c cooking liquid. Drain pasta.

On rimmed baking sheet, mix breadcrumbs, Parmesan cheese, and 1 tsp. oil. Toss to coat. Bake until toasted, 4-5 minutes.

In skillet, heat remaining oil over medium high heat. Add shrimp and garlic. Cook, turning occasionally, until opaque, 3-4 minutes. Add pasta, lemon juice, cooking liquid and salt. Toss.

Top with crumb mixture, red pepper, and parsley.

Serve.

Salmon in Parchment with Spinach and Lemon

2 salmon fillets (170 g and 1 ½ inches thick)

1 c baby spinach

1 lemon thinly sliced

½ c finely chopped leeks

Salt and pepper

Olive oil

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Preheat oven to 400◦F. Place a rimmed baking sheet in the oven to heat. Cut

2 pieces of parchment paper each measuring 12 x 17 inches.

Lightly grease one side of each piece of parchment where the fish will sit.

Place ¼ c of the leeks on each piece of parchment. Then place a piece of salmon (skin side down) on the leeks. Season with salt and pepper. Place ½ c of spinach on each salmon piece. Top the spinach with the cut slices of lemon (2 or 3 slices). Season with salt and pepper.

Fold the parchment paper over the stacked salmon and fold under enclosing the top and ends of the bundle. Carefully transfer to the hot baking sheet.

Bake for 15-18 minutes. Carefully open the bundles and serve with the remaining lemon.

Easy Bread

½ cup water

½ cup milk

⅓ cup butter

⅓ cup sugar (or just 3 tablespoons for a more savoury dough)

1 (.25-oz.) package active dry yeast (2¼ teaspoons)

1 egg

3¾ cups all-purpose flour

1 teaspoon salt

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Stir together water, milk, butter, and sugar in a small saucepan over medium heat. Cook until mixture is 120 degrees F (49 degrees C) and butter is mostly melted. Stir well. Mix together warmed milk mixture and yeast in a large bowl. Let stand 10 minutes.

Beat egg into milk mixture with an electric mixer. Add about 2½ cups flour and the salt; beat at high speed 3 minutes. Stir in remaining flour with a wooden spoon. Turn dough out onto a lightly floured surface and knead 5 minutes. Dough should be moist but not sticky. Transfer to a lightly greased bowl, turning to coat dough's surface. Cover and let rise in a warm place until doubled, about 1 hour.

Preheat oven to 425 degrees F (220 degrees C).

Punch down. Pat dough into an 8x10-inch rectangle. Fold short sides toward center, like you'd fold a letter in thirds. Pinch seam to seal.

Set in a lightly greased 4½x8½-inch loaf pan, seam side down. Cover and let rise one hour. Using a very sharp knife, make a long slash on top, running the length of the loaf and about ½ inch deep.

Set pan in oven; immediately reduce temp to 375 degrees F (190 degrees C). Bake until deep golden brown, about 40 minutes.

Chicken Meatball Soup

1 lb ground chicken

1 egg, lightly beaten

¼ c dry bread crumbs

1 tsp salt, more for taste

4 tsp lemon zest, divided

3 TBsp olive oil, divided

1 tsp dried crushed rosemary, divided

1 medium size sweet onion, chopped

3 carrots, thinly sliced

2 garlic cloves, minced

2 (32 oz) cans chicken broth

5 to 6 Tbsp fresh lemon juice

¾ c orzo pasta

Pepper

¼ c grated parmesan cheese (optional)

½ c fresh flat leaf parsley (optional)

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Combine chicken, egg, breadcrumbs, 1 tsp salt, 2 tsp lemon zest, and ½ tsp rosemary in a medium bowl.  Shape into 30 (1 inch) balls

Heat 1 TBsp olive oil in Dutch oven over medium heat. Cook half of the meatballs in hot oil until browned (3-4 minutes). Remove with slotted spoon. Add 1 Tbsp to the Dutch oven and cook the other half. Remove from pot.

Add 1 Tbsp oil to pot.  Add the onion, carrots and garlic and cook until tender (about 3 to 5 minutes). Stir in broth, lemon juice, remaining 2 tsp lemon zest and ½ tsp rosemary. Bring to a bowl, stirring occasionally.  Add orzo. Reduce heat to medium: simmer stirring occasionally, until pasta is almost tender (7-9 minutes).

Stir in meatballs; simmer, stirring occasionally, until the meatballs are cooked through (5-7 minutes).  Season with salt and pepper to taste.

Top servings with cheese and parsley.

Clotted Cream

1 c heavy cream (35%)

⅓ c sour cream

1 TBsp icing sugar

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Using a whisk attachment on the mixer, whip heavy cream until stiff peaks form.

Remove from mixer, and hand whisk in the sour cream and icing sugar until just combined.

Store in refrigerator.

Decadent Chocolate Chip Cake

1¼ cups butter (285 g), room temperature

• 8 ounces cream cheese, room temperature

• 3 c sugar

• 6 eggs, room temperature

• 3 c all-purpose flour

• ¼ tsp salt

• 1 tsp vanilla

• 1½ c mini chocolate chips (Bulk Barn)

• 2 TBsp Icing Sugar - for Dusting

Preheat oven to 325F.

Line 2 (9x5) loaf pans with aluminum foil and lightly spray them with non-stick coating (Pam), and set aside.

In bowl of a stand mixer, add the butter and cream cheese and beat together until light and fluffy. About 2 minutes.

Slowly add sugar and alternate with eggs, making sure to allow the eggs to fully mix into the batter before adding more sugar or eggs.

Add the salt and vanilla, and mix to combine.

Slowly, little by little, add flour to the mixture, reserving 1 TBsp of flour to add to the chocolate chips.

Toss mini chocolate chips with 1TBsp flour. Add to batter.

Divide the batter evenly between 2 loaf pans.

Bake at 325F for 70-80 minutes. Insert skewer into cake to test for doneness. You want a light crumb. If the skewer comes out sticky it needs more baking time. (This cake takes longer than most cakes to bake. Once I get to 75 minutes, I usually check it every 5 minutes until it is baked.)

Allow the cake to cool in the pan for 5 minutes before turning it out onto a wire rack to cool completely.

Before serving, dust the top of the cake with icing sugar.

Peppermint No Bake Cheesecake

Chocolate Crust

• 1 ½ c chocolate cookie crumbs (e.g., Oreo)

• 4 TBsp butter, melted

• Cheesecake Filling

• 1 pint heavy whipping cream

• 1 lb. cream cheese, at room temperature

• 1 14 oz. can sweetened condensed milk

• 1 c peppermint candy, finely crushed*

• ½ tsp peppermint extract

WhipCheesecake Filling

• 1 pint heavy whipping cream

• 1 lb. cream cheese, at room temperature

• 1 14 oz. can sweetened condensed milk

• 1 c peppermint candy, finely crushed*

• ½ tsp peppermint extract

Whipped cream for serving (optional)

Crushed candy canes for serving (optional)

Chocolate Crust

Combine the chocolate cookie crumbs and melted butter together in a small bowl and evenly press into the bottom and up the sides of a 9” spring-form pan. Place in the refrigerator while preparing the filling.

Cheesecake Filling

1. In a medium bowl with an electric mixer, beat the whipped cream on high until stiff peaks form. Set aside.

2. In a separate large bowl beat the cream cheese until it is smooth. Add the sweetened condensed milk and mix well until fully incorporated with no lumps of cream cheese.

3. Fold in half of the whipped cream to lighten, then fold in the remaining whipped cream thoroughly.

Scones

• 3¼ c (400 g) flour, plus extra for dusting

• ¼ c (45 g) sugar

• 1¾ TBsp (20 g) baking powder

• ½ tsp (2.5 g) salt

• 1⅔ c (375 ml) heavy cream

• 3 Tbsp (42 ml) honey

• 1 large egg yolk, beaten

1. Preheat oven to 400°F. Spray a baking sheet with nonstick spray; set aside.

2. Stir together flour, sugar, baking powder and salt in a large bowl.

3. In a medium bowl, whisk together cream and honey; pour into dry ingredients and stir until just combined (mixture will be a little crumbly).

4. Turn onto a lightly floured work surface; roll out 1 in (2.5 cm) thick, and cut into 2-in circles.

5. Transfer to baking sheet, brush tops with egg yolk, and bake until golden brown, about 18 minutes.

Carrot and Apple Soup

1 TBsp extra-virgin olive oil

1 large onion, chopped (2 cups)

1 stalk celery, finely chopped

3 tsp curry powder

5 large carrots, peeled and thinly sliced (3 cups)

2 large McIntosh or other apples, peeled and coarsely chopped (3 c)

1 bay leaf

4 ½ c chicken broth (1 container chicken broth, 900 ml)

¼ tsp salt

Freshly ground pepper, to taste

Heat oil in a medium soup pot over medium heat. Stir in onion and celery; cook until the onion is softened and translucent, 8 to 12 minutes; do not brown. Stir in curry powder, then add carrots, apples and bay leaf. Stir well over medium heat for 2 minutes, then add broth and salt. Bring the mixture to a low boil. Reduce the heat to low. Cover tightly and simmer until the carrots and apples are tender, about 20 to 25 minutes. Remove the bay leaf. Using an emersion blender, blend the soup until you have a smooth soup. Season with pepper. Serve hot. Garnish each serving the way you like.

Chocolate Marshmallow Roll

1 c (6 oz pkg) semi-sweet chocolate chips

2 TBsp butter

1 egg beaten

1 c icing sugar

2 ½ c small coloured marshmallows

½ c maraschino cherries, quartered

½ c chopped walnuts

1 c finely chopped coconut

Melt the butter and chocolate chips in a pan over low heat. Let the mixture cool slightly. Add the remainder of ingredients except for the

coconut. Stir to mix. Let cool. Form mixture into 2-4 rolls, depending on the size of cookie you want. Spread coconut on waxed paper. Coat

the rolls with the coconut. After well coated, wrap each roll in foil or plastic wrap. Freeze the rolls. To serve, remove roll from freezer and

slice into rounds about 1/3 of an inch thick.

No Bake Pumpkin Cheesecake

Cookie Crust

 2 cups (200g) gingersnap cookie crumbs

¼ tsp ground ginger

¼ tsp cinnamon

6 TBsp (85g) unsalted butter, melted

¼ cup (50g) granulated sugar or brown sugar (packed)

Cheesecake

 1 cup (240ml) cold heavy whipping cream (35%)

16 oz (452 g) full-fat brick cream cheese, softened to room temp

1 cup (227g) pumpkin puree

¾ cup (90g) icing sugar

¼ cup (50g) packed light or dark brown sugar

1 tsp vanilla extract

2 tsp pumpkin pie spice

½ tsp ground cinnamon

1/8 tsp salt

Make the crust: Stir the cookie crust ingredients together. Pour into a 9-inch or 10-inch spring form pan and pack it into the bottom and up the sides very tightly.  Freeze for 10-20 minutes as you prepare the filling.

 Make the filling: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4 minutes. Set aside.

Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese on medium speed until perfectly smooth and creamy. Add the pumpkin, icing sugar, and brown sugar and beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed to help combine. Add the vanilla extract, pumpkin pie spice, cinnamon, and salt and beat until combined, creamy, and smooth.

Fold the whipped cream into the cheesecake filling until combined.

Remove crust from the freezer and spread filling into crust.

Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 12 hours. (I usually make it one day and serve it the next day.)

Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Cut into slices for serving. For neat slices, wipe the knife clean between each slice.

Serve cheesecake with whipped cream.

 Cover and store leftover cheesecake in the refrigerator for up to 5 days.

Tomato Pie

3 medium-size ripe tomatoes, peeled and cut into 15 to 16 slices
Kosher salt
1 pie crust (9 inches), thawed if frozen
1/2 cup torn fresh basil leaves
1/2 cup chopped green onions (1-2 onions)
1 cup (113 g) shredded mozzarella cheese
1/2 cup (57 g) shredded Cheddar cheese
3 TBsp mayonnaise
¼ tsp pepper 

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Place a rack in the center of the oven and preheat the oven to 375 degrees F.

Place the tomato slices on a baking rack placed over a sheet pan. Lightly salt the tomatoes and let them sit until they give up some of their juice, about 15 minutes.

 Prick the bottom and sides of the pie crust with a fork a few times.

 Bake the crust until it begins to brown, about 5 minutes. Let the crust cool for about 15 minutes. Leave the oven on.

 Pat the tomato slices dry with paper towels. Arrange half of the tomato slices in the bottom. Scatter half of the basil and green onions over them. Add the rest of the tomato slices and top with the remaining basil and green onions.

Combine the mozzarella and cheddar, mayonnaise, and pepper in a small bowl. Spoon this mixture over the tomatoes and spread it out as evenly as you can.

Bake the tomato pie until the crust has lightly browned, 30 to 35 minutes. Tent the top with a piece of foil to prevent overbrowning. Continue baking until the filling firms up, 10 to 15 minutes more. Remove from the oven and let cool 20 minutes before slicing.

Gayle’s Blender Muffins

Ingredients:

2 oranges

1 egg

¼ c oil

1 ½ c flour

¾ c sugar

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 tsp cinnamon

Pinch nutmeg

Pinch cloves

1 c chocolate chips

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Preheat oven to 375°F.

Zest the 2 oranges over the blender.

To the first orange, cut off all the pith. (The pith is bitter and no one wants that in their muffins.) Cut this orange into 8 pieces and add to the blender. To the second orange, juice it and measure ½ c orange juice. If you don’t have enough, top it up with water to make ½ c liquid. Add to blender.

Add egg, and oil to blender. Blend until smooth.

Add flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Blend until smooth.

Add chocolate chips and blend until just mixed in.

Pour mixture into well greased muffin tins and bake at 375°F for 15-20 minutes. Let muffins rest in pan for 10-15 minutes before removing.

Makes 10 medium size muffins.

Note: The original recipe doesn’t include any spices. I’ve added typical spices which a lot of muffin recipes use. Also, the original recipe calls for ½ c raisins and ½ c chopped nuts. I replaced this with 1 c chocolate chips. You could add 1 c of any kind of dried fruit or nuts.

Peanut Butter Cookies (Toronto Star)

Peanut Butter Cookies

(Toronto Star)

1 c butter, at room temperature

1 c crunchy or smooth peanut butter

1 c crunchy or smooth peanut butter

1 c granulated sugar

1 c lightly packed brown or golden yellow sugar

2 large eggs

1 tsp vanilla

2 1/2 cups all-purpose flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

Preheat the oven to 350F.

In bowl of electric mixer, cream butter, peanut butter and sugars until light and creamy. Blend in eggs one at a time, then vanilla, until smooth. In another bowl, combine flour, baking soda, baking powder and salt. Add to creamed mixture, beating on low speed until blended. Using a small cookie (or ice cream) scoop, scoop batter into 1-inch balls and place on parchment-lined baking sheet, about 2 inches apart. Press back of floured fork, into each cookie ball, making criss-cross pattern on top.

Bake in oven to desired doneness, about 12 minutes. Let cool on baking sheet about 10 minutes. Transfer to wire rack to cool completely. Store in airtight container at room temperature up to 1 week or freeze up to 1 month. Makes about 6 dozen.