What the Rhombergs Love to Eat

Lawsuit Buttermilk Muffins

2008-07-13T09:25:00.001+10:00

Adapted from The Best of BetterBaking.com by Marcy Goldman.

For the streusel topping:

1 tablespoon cold unsalted butter
1/3 cup firmly packed brown sugar
1/2 teaspoon ground cinnamon
1/2 cup finely chopped walnuts

In a bowl, combine all of the streusel topping ingredients.
With your fingers, combine until you have a crumbly mixture.
Set aside if using immediately or store in the refrigerator.

For the muffins:

1/2 cup vegetable oil
1-1/3 cup packed brown sugar
1-1/2 tablespoons grated citrus zest (I use lemon or orange.)
1 egg
2 teaspoons pure vanilla extract
1 cup buttermilk
2-1/2 cups all-purpose flour (you may need a bit more if the batter is too wet)
1/4 teaspoon salt
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1-3/4 cups fruit (coarsely chopped if using fruits like apples, banana or pears)

Preheat the oven to 400 degrees F and line a 12-cup muffin tin with paper liners. If you don't have paper liners butter and flour the muffin tin.
In a bowl, mix together the dry ingredients (flour, salt, baking powder and baking soda); set aside.
In another bowl, combine the oil, brown sugar, citrus zest and egg. Once combined, stir in the buttermilk and vanilla extract.
Add the wet ingredients to the dry ingredients and mix well. Gently mix in the fruit. If the batter seems to liquidy, add a tiny bit more flour. The batter should be fairly stiff.
Spoon the batter into the muffin cups filling them right to the top. Divide the streusel topping equally among the muffins.
Bake for 15 minutes and then lower the temperature to 350 degrees F and bake for an additional 12 minutes. When the muffins are done they will spring back when lightly pressed. Otherwise, test the muffins by inserting a toothpick.
Let the muffins cool in the pan for 10 minutes and then remove the muffins and let them cool on a wire rack.
Enjoy!

Note: These muffins freeze well so feel free to bake up a huge batch! When mixing the batter, be careful not to overmix.

Brown Butter Blondies

2008-07-11T11:21:00.002+10:00

Brown Butter Blondies

Ingredients

Makes about 1 dozen.

1 1/4 cups (2 1/2 sticks) unsalted butter, plus more for pan
2 1/4 cups all-purpose flour, plus more for pan
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
2 cups packed light-brown sugar
1/2 cup granulated sugar
3 large eggs
2 1/2 teaspoons pure vanilla extract
1 cup chopped walnuts or pecans (about 4 ounces)
1 cup Chocolate Chips

Directions

Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan. Line bottom of pan with parchment paper; butter and flour parchment paper.
In a saucepan over medium heat, cook the butter until it turns golden brown; remove from heat, and let cool. Whisk together flour, baking powder, and salt.
In the bowl of an electric mixer, combine browned butter and both sugars; stir with a wooden spoon until combined. Attach bowl to mixer; add eggs. Using the paddle attachment, beat on medium-high speed until light and fluffy, about 3 minutes. Add vanilla, and beat to combine. Add flour mixture, nuts, and chocolate chips. Mix until thoroughly combined, and pour into prepared pan.
Bake until a cake tester inserted in the center comes out clean, 27 to 35 minutes (do not overbake). Transfer to a wire rack to cool completely before turning out of pan onto a cutting board. Peel off parchment paper; cut blondies into 3-inch squares. Blondies can be stored in an airtight container at room temperature up to 3 days.

Mexican Pizza

2008-06-20T11:36:00.002+10:00

Serves 4 and made by Jim & Andrew

Ingredients:
1 tbs olive oil
1 medium onion, FINELY chopped
1 clove crushed garlic
500g lean pork mince
420g can Mexican chilli beans
4 flour tortillas
150g tasty or cheddar cheese, shredded
diced avocado, to serve
diced tomato, to serve
sour cream, to serve
salsa, to serve

Directions:

Preheat oven to 160degree C. Heat oil in large frying pan over medium high heat.
Add onion and garlic and cook, stirring for 5 minutes or until softened.
Add mince. Cook, stirring until browned (approx 8 min)
Add beans. Reduce heat and simmer, stirring occasionally for 5 minutes or until mixture is thickened. Can add mexican spices at this point to taste (cumin, chili powder, fennel, salt and pepper)
Put baking paper on cookie sheet. Place tortillas on tray. Top with mince mixture and then top with shredded cheese.
Bake for 10 minutes or until golden brown and tortillas are crisp on the bottom.
Remove and cut into wedges.
Top with avocado, tomatoes, drizzle sour cream and salsa to serve (to taste).

Great served with mexican rice and chips and salsa.

Chocolate caramel slice

2008-06-20T11:24:00.002+10:00

Ingredients

1 cup plain flour, sifted
1/2 cup brown sugar
1/2 cup desiccated coconut
125g butter, melted
Caramel
395g can sweetened condensed milk
2 tablespoons golden syrup or honey or KARO syrup
50g butter, chopped
Topping
200g dark chocolate, chopped
1/4 cup pouring cream

Method

Preheat oven to 180°C. Line base and sides of a 3cm deep, 16.5cm x 26cm slice pan with baking paper, allowing 2cm overhang at both long ends.
Combine flour, sugar and coconut in a bowl. Add butter and stir to combine. Press mixture into base of pan. Bake for 12 to 15 minutes or until light golden. Set aside for 10 minutes.
Make caramel: Combine condensed milk, golden syrup and butter in an 8-cup capacity heatproof, microwave-safe bowl. Microwave, uncovered, on HIGH (100%) for 3 to 4 minutes, stirring every minute, or until light golden and thickened slightly. Pour warm caramel over warm base. Bake for 10 to 12 minutes or until edges are deep golden. Transfer to wire rack. Set aside to cool for 1 hour.
Make topping: Place chocolate and cream in a heatproof, microwave-safe bowl. Microwave on HIGH (100%) for 1 1/2 to 2 minutes, stirring every minute with a metal spoon, or until smooth. Spread over cooled caramel. Set aside until firm. Cut into squares. Serve.

Notes & tips

Variation: For a nutty variation, you could add 1 cup chopped roasted hazelnuts, pecans or macadamia nuts to the caramel before pouring over the base in step 3.

Lemon Coconut Loaf

2008-06-20T11:17:00.001+10:00

PREP TIME	10 Min
COOK TIME	1 Hr
READY IN	1 Hr 10 Min

SERVINGS & SCALING

Original recipe yield: 16 servings

INGREDIENTS

1/2 cup butter or margarine, softened
1 cup sugar
4 1/2 teaspoons lemon juice
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1/4 cup flaked coconut
1 teaspoon grated lemon peel
GLAZE:
1/4 cup confectioners' sugar
2 tablespoons lemon juice

DIRECTIONS

In a mixing bowl, cream butter, sugar and lemon juice. Add the eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. stir in the coconut and lemon peel. Pour into a greased 8-in. x 4-in. x 2-in. loaf pan. Bake at 350 degrees F for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack. Combine glaze ingredients; brush over loaf.

NIC’S CARROT CAKE

2008-06-20T11:11:00.002+10:00

Ingredients

1 cup Raw Sugar

1 cup Safflower oil (or vegetable oil)

3 Eggs

1 ½ cups Plain Flour

½ teaspoon Salt

1 1/3 teaspoon Bi Carb Soda

1 1/3 teaspoon Baking Powder

3 teaspoons Cinnamon

1 cup Carrot (grated) (3 large carrots)

1 cup Crushed Pineapple (drained)

½ cup chopped nuts (optional)

Preheat the oven to 180^oC (350^oF)
Beat the eggs, sugar and oil together until smooth.
Add salt, bi carb soda, baking powder, cinnamon and flour.
Then fold in carrot, drained pineapple and nuts.
Put in a well papered/greased tin (or in muffin trays)
Cook for approx. 1 – ½ hours for a large tin (Tall round cake), around 30 – 45 mins for muffin trays or 30 minutes for a 9 x 13 pan. Just go by your own judgment for the cooking, when the top is a light golden colour and the skewer comes out with clean (it may have a little moisture on it from the pineapple), it will be cooked.

ICING

4 oz (250gm) creamed cheese

1 cup icing sugar

1 teaspoon finely grated orange rind

¼ cup butter

Mix well together. Ice when cake is cooled. Keep in refrigerator.

Peanut Butter Easter Eggs

2008-06-20T11:08:00.001+10:00

PREP TIME	15 Min
READY IN	15 Min

SERVINGS & SCALING

Original recipe yield: 2 large eggs or many small eggs

INGREDIENTS

1 (16 ounce) package confectioners' sugar
1 cup creamy peanut butter
1/4 cup butter
1 tablespoon milk
8 (1 ounce) squares semi-sweet chocolate
1 tablespoon shortening

DIRECTIONS

In a mixing bowl, combine confectioners' sugar, peanut butter, butter and milk (if needed for moisture) until blended. Shape mixture into two 1/2 pound eggs or make a bunch of smaller eggs. Freeze eggs for 1 hour.
While the eggs are freezing, cut semi-sweet chocolate into small pieces and place in top of double boiler with shortening. Melt over medium heat, stirring frequently until smooth. Stick a long-tined fork in top of each peanut butter egg, dip it in melted chocolate to cover then drain on waxed paper. When the eggs are cooled and set, decorate the eggs to suit your fancy.

Buttermilk Cinnamon Rolls

2008-06-20T11:05:00.002+10:00

PREP TIME	30 Min
COOK TIME	25 Min
READY IN	55 Min

SERVINGS & SCALING

Original recipe yield: 1 - 10x15 inch pan

INGREDIENTS

2 (.25 ounce) packages active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
1 1/2 cups buttermilk
1/2 cup vegetable oil
4 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter, melted
1 1/4 cups brown sugar
1 1/2 teaspoons ground cinnamon

DIRECTIONS

In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a small saucepan, heat the buttermilk until warm to the touch.
Pour the buttermilk and oil into the yeast mixture; mix well. Combine the flour, salt and baking soda. Stir the flour mixture into the liquid 1 cup at a time, until a soft dough forms. Turn dough out onto a lightly floured surface and knead 20 times. Cover and let rest for 15 minutes. In a small bowl, stir together the butter, brown sugar and cinnamon.
On a lightly floured surface, roll dough out into a large rectangle. Spread the brown sugar and butter mixture over the dough, roll up into a log and pinch the seam to seal. Slice into 1 inch pieces and place cut side up in a lightly greased 10x15 baking pan. Cover and let rise 30 minutes or cover and refrigerate overnight. If baking immediately, preheat oven to 400 degrees F (200 degrees C).
Bake in preheated oven for 20 to 25 minutes, until golden brown. Let stand for 2 to 3 minutes before serving.

Oatmeal Shortbread

2008-06-20T11:03:00.000+10:00

PREP TIME	10 Min
COOK TIME	30 Min
READY IN	40 Min

SERVINGS & SCALING

Original recipe yield: 30 servings

INGREDIENTS

1 cup butter (no substitutes), softened
3/4 cup sugar
1 1/2 cups all-purpose flour
1 1/2 cups quick-cooking oats
3/4 teaspoon salt

DIRECTIONS

In a mixing bowl, cream butter and sugar until light and fluffy. Gradually add the flour, oats and salt. Press into a greased 13-in. x 9-in. x 2-in. baking pan. Prick with a fork if desired. Bake at 325 degrees F for 30-35 minutes or until lightly browned. Cool for 10 minutes before cutting.

Cream of Tomato Soup with Pesto

2008-06-20T10:59:00.001+10:00

SERVINGS & SCALING Original recipe yield: 6 (1 1/4 cup) servings

INGREDIENTS

1 (32 fluid ounce) container chicken broth
1 (14.5 ounce) can diced tomatoes with juice
1 (14.5 ounce) can diced tomatoes with garlic and onion
1 cup half-and-half cream
salt and pepper to taste
2 tablespoons basil pesto

DIRECTIONS

Pour chicken broth into a large saucepan, and bring to a boil. Boil until reduced by about 1/3.
Pour in both cans of the tomatoes, and return to a simmer. Pour in the half-and-half, and turn heat to low. Simmer for 15 minutes. Puree in batches in a blender, or use an immersion blender in the pan. Season with salt and pepper to taste. Ladle into bowls, and swirl in a spoonful of pesto before serving.

Chewy Coconut Bread

2008-06-20T10:57:00.001+10:00

INGREDIENTS

2 cups white sugar
1 cup vegetable oil
4 eggs
2 teaspoons coconut extract
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 cup shredded coconut

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large bowl, beat together sugar and vegetable oil. Beat in eggs and coconut extract. In a separate bowl, sift together flour, salt, baking powder and baking soda. Stir flour mixture into egg mixture alternately with buttermilk and coconut.
Bake in preheated oven for 45 minutes, until a toothpick inserted into center of the loaf comes out clean.

Chicken Pot Pie

2008-06-20T10:52:00.002+10:00

INGREDIENTS

1 recipe pastry for a 9 inch double crust pie -or- 2 sheets puff pastry
2 cups frozen mixed vegetables
2 boneless, skinless chicken breast halves, boiled and diced
1/2 teaspoon dried thyme
1/2 teaspoon celery salt
1/2 (10.75 ounce) can condensed cream of potato soup
1 (10.75 ounce) can condensed cream of chicken and mushroom soup

DIRECTIONS

Preheat oven to 400 degrees F (200 degrees C). Line a 9 inch pie dish with pastry.
Blanch frozen mixed vegetables for 3 to 4 minutes. Drain.
Dice chicken and place in a large bowl. Add vegetables, thyme, celery soup and potato soup. Stir together.
Pour filling into pastry lined pie dish. Arrange top layer of pie crust -- or use puff pastry sheets, seal and flute the edges. Cut slits in the top of the crust to allow for steam to escape.
Place pie on cookie sheet. Put aluminum foil around the pie crust edges. Bake at 400 degrees F (200 degrees C) for 30 minutes. Remove foil and continue to bake for an additional 30 minutes until golden brown. Remove from oven and let stand for 5 minutes and then serve.

Serve with mashed potatoes.

Jam Thumbprint Cookies

2008-06-20T10:46:00.000+10:00

3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon kosher salt
1 egg beaten with 1 tablespoon water, for egg wash
7 ounces sweetened flaked coconut
Tart Cherry or Raspberry and/or apricot jam

Preheat the oven to 350 degrees F.

In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough into 1 1/4-inch balls. (If you have a scale they should each weigh 1 ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.

Triple Chocolate Cookies

2008-06-20T10:36:00.002+10:00

Ingredients
1/4 cup butter, softened
1/2 cup dark brown sugar
1/4 cup granulated sugar
1/4 cup canola oil
1 egg
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 cup whole-wheat pastry flour
1/4 cup unsweetened cocoa powder (not Dutch processed)
1/4 teaspoon salt, optional
1/3 cup coarsely chopped dark chocolate (2 ounces)
1/3 cup coarsely chopped milk chocolate (2 ounces)
2/3 cup chopped pecans, optionalPreheat the oven to 350 degrees F.

In a large bowl, mash together the butter and sugars with a fork until well combined. Add the oil and egg and beat until creamy. Mix in the vanilla.

In a medium bowl, whisk together the flours, cocoa powder, and salt. Add the dry ingredients to the wet ingredients and mix well. Stir in the dark chocolate, milk chocolate, and the pecans and mix well. Using a tablespoon, scoop the batter onto an ungreased cookie sheet. Bake for 12 minutes. Transfer cookies to a rack to cool.

Lemon Ricotta Cookies with Lemon Glaze

2008-06-20T10:30:00.000+10:00

Cookies:
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 (15-ounce) container whole milk ricotta cheese
3 tablespoons lemon juice
1 lemon, zested

Glaze:
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested

Preheat the oven to 375 degrees F.Cookies:In a medium bowl combine the flour, baking powder, and salt. Set aside.

In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.

Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

Glaze:Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.

Chewy Granola Bars

2008-02-16T19:28:00.002+11:00

Yields: 18 servings
"Extra chewy granola bars. You can make them your own by picking different ingredients to add in! Try using any combination of miniature chocolate chips, sunflower seeds, raisins, chopped dried fruits, candy-coated chocolate pieces, chopped nuts, etc."

INGREDIENTS:
4 1/2 cups rolled oats
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon vanilla extract
2/3 cup butter, softened
1/2 cup honey
1/3 cup packed brown sugar
1-2 cups miniature semisweet chocolate chips

DIRECTIONS:
1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease one 9x13 inch pan.
2. In a large mixing bowl combine the oats, flour, baking soda, vanilla, butter or margarine, honey and brown sugar. Stir in the 2 cups assorted chocolate chips, raisins, nuts etc.
3. Lightly press mixture into the prepared pan. Bake at 325 degrees F (165 degrees C) for 18 to 22 minutes or until golden brown. Let cool for 10 minutes then cut into bars. Let bars cool completely in pan before removing or serving.

Red Velvet Cupcakes

2008-02-14T19:53:00.004+11:00

makes 36 cupcakes / 350 degree oven

3-3/4 cups cake flour
1/4 cups cocoa
1-1/2 teaspoons baking soda
1-1/2 teaspoons baking powder or 1/2 teaspoon cream of tarter
3/8 teaspoon salt
1-1/2 cups buttermilk
3 teaspoons vinegar
1-1/2 teaspoons vanilla
1/2 ounce red food coloring paste
2-1/4 cups sugar
3/4 cups butter
3 eggs

1. preheat oven to 350°F
2. sift flour, cocoa powder, baking soda, baking powder (or cream of tarter), and salt into medium bowl
3. whisk buttermilk, vinegar, vanilla, and food coloring in small bowl to blend
4. beat sugar and butter in large bowl until well fluffy, 3 minutes
5. add eggs 1 at a time, beating until well blended after each addition, about 30 seconds
6. beat in dry ingredients in 4 additions alternately with buttermilk mixture in 3 additions
7. scoop into cupcake tins
8. bake cupcakes until tester inserted into center comes out clean, about 20 minutes
9. cool in pans 10 minutes
10. cool completely on racks

Vanilla Bean Cream Cheese Frosting
12 ounces or 1-1/2 packages of Philly cream Cheese
1/2 stick butter
4-5 cups sifted powdered sugar
seeds of 1/2 vanilla bean
1 teaspoon vanilla extract

1. bring cheese and butter to room temperature by letting it sit out for 1 or 2 hours
2. sift powdered sugar into a bowl or onto parchment
3. beat butter and cheese at medium speed until creamy
4. add 4 cups of the sugar and beat until combined
5. add vanillas and beat until combined
6. add more sugar until you get to the consistency and sweetness you like

Damper Bread

2007-12-25T11:30:00.000+11:00

Ingredients
4 Cups self-raising flour
1 tsp salt
1 1/2 - 1 3/4 cup milk
30g butter, melted

Method

1. Preheat oven to 210C (190Gas). Sift flours and salt into bowl and makes a well in the centre of the flour.
2. Combine milk and butter and pour 1 1/2 C up liquid onto the flour. Using a knife, mix quickly and lightly in a cutting motion. Add remaining if the mixture is too dry. The mixture will leave the side of the bowl and form a rough, slightly sticky ball.
3. Turn out onto a lightly floured surface; knead 1 minute until dough forms a soft, smooth 18-cm ball. Place on a silpat lined tray and flatten slightly. With a sharp knife, cut 2 slits 2 cm deep across dough to form a cross. Brush top with extra milk and sprinkle with a little extra wholemeal flour.
4. Bake 15 minutes, then reduce temperature to 180C and cook for a further 20-25 minutes or until the damper is golden brown and cooked. The base will sound hollow when tapped. Cool on a wire rack.
5. To serve, slice or pull apart and butter. Spread with jam if desired.
NOTE: Best eaten on day of baking.

Use all white flour for a lighter damper or 2 C wholemeal 2 C white flour for lighter. Or any combination.

sweet and spicy candied pecans

2007-12-07T17:10:00.003+11:00

Ingredients

Nonstick vegetable oil spray
3 tablespoons light corn syrup
1 1/2 tablespoons sugar
3/4 teaspoon salt
1/4 teaspoon (generous) freshly ground black pepper
1/8 teaspoon cayenne pepper
1 1/2 cups pecan pieces

Preparation
Preheat oven to 325°F. Spray baking sheet with nonstick spray. Combine corn syrup and next 4 ingredients in large bowl. Stir to blend. Add pecans; stir gently to coat. Transfer to baking sheet.

Place large piece of foil on work surface. Bake pecans 5 minutes. Using fork, stir pecans to coat with melted spice mixture. Continue baking until pecans are golden and coating bubbles, about 10 minutes. Transfer to foil. Working quickly, separate nuts with fork. Cool. (Can be made 3 days ahead. Store airtight at room temperature.)

layered peppermint crunch bark

2007-12-07T16:32:00.002+11:00

Ingredients
17 ounces good-quality white chocolate (such as Lindt or Baker's), finely chopped
30 red-and-white-striped hard peppermint candies, coarsely crushed (about 6 ounces)
7 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 tablespoons whipping cream
3/4 teaspoon peppermint extract

Preparation
Turn large baking sheet bottom side up. Cover securely with foil. Mark 12 x 9-inch rectangle on foil. Stir white chocolate in metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until chocolate is melted and smooth and candy thermometer registers 110°F. (chocolate will feel warm to touch). Remove from over water. Pour 2/3 cup melted white chocolate onto rectangle on foil. Using icing spatula, spread chocolate to fill rectangle. Sprinkle with 1/4 cup crushed peppermints. Chill until set, about 15 minutes.

Stir bittersweet chocolate, cream and peppermint extract in heavy medium saucepan over medium-low heat until just melted and smooth. Cool to barely lukewarm, about 5 minutes. Pour bittersweet chocolate mixture in long lines over white chocolate rectangle. Using icing spatula, spread bittersweet chocolate in even layer. Refrigerate until very cold and firm, about 25 minutes.

Rewarm remaining white chocolate in bowl set over barely simmering water to 110°F. Working quickly, pour white chocolate over firm bittersweet chocolate layer; spread to cover. Immediately sprinkle with remaining crushed peppermints. Chill just until firm, about 20 minutes.

Lift foil with bark onto work surface; trim edges. Cut bark crosswise into 2-inch-wide strips. Using metal spatula, slide bark off foil and onto work surface. Cut each strip crosswise into 3 sections and each section diagonally into 2 triangles. (Can be made 2 weeks ahead. Chill in airtight container.) Let stand 15 minutes at room temperature before serving.

Packed in jars that are decorated with red ribbon and candy canes, this sweet makes a festive gift. To crush the peppermints coarsely, tap the wrapped candies firmly with the bottom edge of any unopened 15- to 16-ounce can.

Servings: Makes 36 pieces.

Double Chocolate Cookies

2007-12-06T18:19:00.001+11:00

Ingredients

Makes about 3 dozen

1 cup all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
4 ounces coarsely chopped good-quality dark or milk chocolate
1/2 cup (1 stick or 114g) unsalted butter
3/4 cup M&M's
1 1/2 cups sugar
2 large eggs
1 teaspoon pure vanilla extract

Directions

Preheat oven to 325F or 160C degrees. Whisk together flour, cocoa powder, baking soda, and salt; set aside. Melt chocolate with butter in a small heatproof bowl set over a pan of simmering water or in microwave; let cool slightly.
Put chocolate mixture, sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in M&Ms
Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper or nonstick baking mats, spacing 2 inches apart. Bake until cookies are flat and surfaces crack, about 7-9 minutes (cookies should be soft). Let cool on parchment on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days. (IF THEY LAST THAT LONG!)

Chocolate Pecan Pie

2007-11-22T21:41:00.000+11:00

4 ounces semisweet chocolate
2 tablespoons margarine, melted
3 eggs
1/3 cup sugar
1 cup corn syrup (light or dark)
1 teaspoon vanilla extract
1 1/4 cups pecan halves
1 unbaked 9-inch pie shell, homemade or frozen

Preheat oven to 350 degrees.

In a double boiler melt chocolate and margarine. Let cool slightly. Beat eggs lightly in medium bowl. Add sugar, corn syrup, chocolate mixture, and vanilla; stir until well blended. Mix in pecans.
Set pie shell on heavy-duty baking sheet and pour in filling. Bake 50 to 55 minutes, until knife inserted midway between center and rim comes out clean.
Cool pie on wire rack to room temperature before cutting.

Cranberry Cream Pie

2007-11-22T21:36:00.000+11:00

1 cup fresh orange or tropical juice
1/2 cup sugar
5-6 ounces shortbread cookies
1/2 cup (2 1/2 ounces) roasted almonds
4 tablespoons (1/2 stick) unsalted butter, melted
1 8-ounce package frozen cranberries, thawed
1 1/4-ounce packet unflavored gelatin or 1 TBS
2 cups heavy cream

Special Equipment: 9-inch springform pan

Warm the orange juice and sugar in a small pot over low heat until the sugar dissolves. Transfer to a large bowl and refrigerate until just cool, about 30 minutes.

Pulse the cookies and almonds in a food processor until finely ground. Add the butter and pulse to combine. Press the cookie mixture evenly into the bottom of a 9-inch springform pan. (I baked about 10 min at 375 until lightly golden and then cooled)

Clean the food processor, then add the cranberries and 1/4 cup of the cooled juice and puree.

Sprinkle the gelatin over the remaining juice and let stand for 1 minute. Stir until the gelatin dissolves. Add the pureed cranberries and stir to combine.

Beat the cream in a medium bowl using a whisk or electric mixer until soft peaks form. Fold the whipped cream into the cranberry mixture until well combined. Pour the cranberry cream into the crust. Place on a rimmed baking sheet and refrigerate until set, at least 4 hours.

Tip: The Cranberry Cream Pie can be made up to 2 days in advance and kept in the refrigerator until serving.

Yield: Makes 8 servings

NUTRITION PER SERVING
CALORIES 528(63% from fat); FAT 37g (sat 19g); SUGAR 31g; PROTEIN 8g; CHOLESTEROL 101mg; SODIUM 105mg; FIBER 2g; CARBOHYDRATE 46g

Best Chocolate Chip Cookies

2007-10-15T20:33:00.000+10:00

INGREDIENTS:
170 g (3/4C) Margarine
170 g (3/4C) Crisco (Vegetable Shortening)
3/4 c Brown Sugar
1 1/2 C Caster Sugar
3 Eggs
2 tsp Vanilla

Cream margarine & Crisco. Add sugars. Cream until light and fluffy. May take a few minutes. Add eggs and vanilla. Mix well.

Add:
3 1/4 C Flour
1 1/2 tsp salt
1 1/2 tsp baking soda

Mix in dry ingredients until just combined.

Stir in:
3+ C Old Fashioned Oats
2 C Chocolate Chips

Mix until all combined. May need to do by hand if mixer isn't strong enough.
Put dough in refrigerator until chilled.

Drop by teaspoonfuls onto baking pan. Can use a silpat or exopat to avoid sticking -- but don't grease pan.

Bake @ 190-200C (400F) for 3 minutes. Rotate pan and bake another 3 minutes or until just barely light golden on edges. Centers will still look soft. Let rest on pan for 3-4 minutes. Transfer to rack to finish cooling.

If you aren't going to eat all at once, its best to put remainder in freezer. Then bring out as you want to eat them or reheat in microwave for 10 seconds or so.

Buttermilk Cookies

2007-10-14T20:20:00.000+10:00

Thanks to Mary Rhomberg and Grandma Sheehan

3/4 C (170g) Margarine
or 85g margarine and 85g Crisco
2 eggs
2 3/4 C Flour + 1/8C (approx 2TBS)
3/4 C Brown Sugar
7/8 C Buttermilk (7 oz)
1/2 tsp Baking Soda
3/4 C Sugar
1 tsp vanilla
1/2 tsp salt

Directions:
Cream margarine, sugars and eggs until fluffy. Add buttermilk and vanilla. Mix in. Add soda and salt. Stir in flour. It will become VERY STICKY!
Chill overnight in fridge.
Drop by teaspoonfuls onto cookie sheet with a silpat or baking paper. Bake at 375F (200C) for 7-9 minutes or until top barely springs back and edges are slightly golden. Let stand on cookie sheet for 2 minutes. Remove to rack to finish cooling. Frost after completely cool.

Browned Butter Icing:
1/4 C Butter (60g)
1/4 C Cream
1 lb Powdered sugar
2 TBS Vanilla

Melt and slightly brown butter in pan on stove. Don't let get too browned or it will taste burnt. Quickly add the cream and stir. Add in powdered sugar and vanilla and stir until combined. Frost cookies.

Lime Caprioska

2007-10-13T20:52:00.000+10:00

2 oz vodka
1 oz cranberry juice
8 limes wedges
1 tsp brown sugar

Crush sugar into the lime wedges with a spoon. Place the lime wedges in the bottom of an 8 oz. glass. Cover with crushed ice, fill glass with cranberry juice then vodka, and serve.

Buttermilk Coffee Cake

2007-10-13T14:09:00.000+10:00

PREP TIME	15 Min
COOK TIME	35 Min
READY IN	50 Min

SERVINGS & SCALING

Original recipe yield: 12 servings

INGREDIENTS

TOPPING:

1 cup packed brown sugar
1 cup chopped nuts
1/3 cup butter or margarine, melted
2 tablespoons all-purpose flour
4 teaspoons ground cinnamon

BATTER:
1/2 cup butter or margarine, softened
1 1/2 cups sugar
2 eggs
3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
2 cups buttermilk
1 cup chocolate chips (Optional)

DIRECTIONS

In a bowl, combine the first five ingredients until mixture resembles coarse crumbs; set aside. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the dry ingredients; add to creamed mixture alternately with buttermilk. Spread half of the batter into a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with half of the crumb mixture. (Sprinkle in chocolate chips.) Carefully spread with remaining batter and sprinkle with remaining crumb mixture. Bake at 350 degrees F 180C for 35-40 minutes or until a toothpick inserted near the center comes out clean.

Fruit Pizza Appetizer

2007-10-07T18:44:00.000+10:00

2 Sheets Puff Pastry (I used reduced fat -- but its your choice)

Place one sheet on top of the other. Score a 2 cm rim around the top on, without going through to the bottom layer. Bake as directed on package. Approx 20-30 min at 200C. Remove from oven when golden. Cool on rack.

1/2 Pkg of cream cheese, softened
1-2 tsp of vanilla bean paste
1 tsp. super fine sugar (caster sugar)

Mix together until blended. Let set in fridge or counter to meld flavors.

Toppings (Choose fruits that you like or are in season. The more colorful, the prettier the presentation):
Dice:
Strawberries, blueberries, kiwi (green and gold), mandarin oranges, raspberries

To assemble:
Spread topping over crust -- up to edge. Then sprinkle fruit over the top.
Cut into triangles or squares and serve.

Veggie Pizza Appetizer

2007-10-06T21:40:00.000+10:00

2 Sheets Puff Pastry (I used reduced fat -- but its your choice)
Or you can spread out canned crescent rolls and skip the scoring for the rim. Bake according to directions.

Place one sheet on top of the other. Score a 2 cm rim around the top on, without going through to the bottom layer. Bake as directed on package. Approx 20-30 min at 200C. Remove from oven when golden. Cool on rack.

1/2 Pkg of cream cheese, softened
1-2 tsp of powdered salad dressing mix (I used Ranch)

Mix together until blended. Let set in fridge or counter to meld flavors.

Toppings (Choose vegetables that you like or are in season. The more colorful, the prettier the presentation):
Finely dice:
Broccoli, Cauliflower, Carrots, Red Onions, Red Capsicums (Peppers), Cucumbers

To assemble:
Spread topping over crust -- up to edge. Then sprinkle diced vegetables over the top.
Cut into triangles or squares and serve.

Lemon Madelines

2007-10-06T20:37:00.000+10:00

INGREDIENTS:
5 eggs
200g (7oz) caster or superfine sugar
finely grated zest from 1 lemon (orange, lemon, lime)
200g (7oz) plain (all-purpose) flour
1 teaspoon baking powder
180g (6oz) unsalted butter, melted and cooled

Preheat the oven to 200C (400F). Whisk eggs and sugar together until they are pale and fluffy. Then mix in lemon zest. Add the flour, baking powder and butter and fold everything together. Leave the mixture to rest for 5 minutes. Spoon the mixture into a greased madeline tray and bake for 8-9 minutes or a little longer, depending on the size of the holes in your madeline tray.

Recipe from bill's food, Bill Granger

Caipirissima

2007-08-30T13:28:00.000+10:00

Ingredients

1 lime
2 tbsp castor or super fine sugar
2 - 3 oz Bundaberg Dark Rum
Crushed Ice

Slice lime into 8 wedges. Place at bottom of old-fashioned glass with sugar. Muddle together until limes release oils and sugar is dissolved. Add crushed ice until glass is 3/4 full. Top with rum and serve.

Same as caipirinha but instead of cachaca you add dark rum. It's great!

Dark 'n Stormy

2007-08-30T13:23:00.000+10:00

Ingredients
1 Part Bundaberg Rum (or good dark rum)
4 Parts Good Ginger Ale
1 Lime, Wedged
Crushed Ice
Old-Fashioned Glass

Mix rum and ginger-ale together in an old-fashioned glass over cracked ice. Squeeze 1 lime wedge over top and serve.

Mary's Brownies

2007-08-29T21:50:00.000+10:00

Ingredients
3/4C (170g) Butter, melted
1 1/2 C Flour
1 1/2 Sugar
3 eggs, beaten
1/2 C Cocoa
1/2 Baking Powder
1 Tsp Vanilla
1/2 C Mini Dark Chocolate Chips
1/2 C White Chocolate Chips
1/4 C Chopped Nuts (Optional)

Preheat oven to 350F degrees or 180C (160C Fan Bake). Mix ingredients together. Pour into a 9x13 pan that has been sprayed. Alternately you can use silicone mini muffin pans. Will make 48. Spray bottoms of each one and use a small (#40)cookie scoop.

Bake 9x13 pan for 16-18 minutes or until toothpick placed into center comes out barely moist. If it comes out dry it is overdone.

For mini brownies, bake 12-15 minutes following same theory -- toothpick should come out with crumbs clinging.

Friands

2007-08-29T21:43:00.000+10:00

Ingredients
125g butter
1 cup almond meal
1 2/3 cups icing sugar, sifted
3/4 cup plain flour
1/2 teaspoon baking powder
5 egg whites
1/3 cup fresh or frozen raspberries, blueberries or sliced strawberries

1/2 C Shredded Coconut, 1 lime, zested

Preheat the oven to 350F or 180C (I used 160 Fan Bake). Place the butter in a saucepan over low heat and cook until melted and a very light golden colour. Set aside. [I did this the first time I made friands; this time I just melted the butter in the microwave.]

Place the almond meal, icing sugar, flour and baking powder in a bowl and stir to combine. Add the egg whites and stir to combine. Add the butter and stir to combine. [If making coconut and lime friands, add coconut and lime zest now.]

Grease 10 x 1/2 cup capacity muffin tins [of course, if you have friand tins, you might as well use them]. Spoon 2 tablespoons of the mixture into each tin and sprinkle the berries over the top. [You can also top the coconut and lime ones with a little more coconut and zest if you want.] Bake for 15-20 minutes or until golden and springy to touch but moist in the centre. [Mine took 18 minutes.]

Remove from pans after 10 minutes.

LeRoy's Casserole

2007-08-28T16:37:00.000+10:00

3/4 kg lean ground beef, browned and seasoned with salt and pepper
1-2 cans green beans
1 can condensed cream of mushroom soup
4-6 slices of kraft or velveeta cheese
tater tots

Assembly:
Layer beef in bottom of oven-proof pyrex or metal pan (9x13 is usually what I use). Then layer green beans evenly over the meat. Pour can of soup over top, smoothing evenly. Layer cheese. Then lay tater tots next to each other tightly until entire top is covered with tater tots.

Bake at 375 degrees (180C) until you can see soup mixture bubbling. Approx 45 minutes.

Serve with crusty bread.

Mascarpone Brownies

2007-08-20T17:15:00.000+10:00

Ingredients for Brownies

6 oz Bittersweet Chocolate
½ cup Butter
8 oz Mascarpone
6 Tbl Butter, softened
4 each Eggs
1 2/3 cup Sugar
2 tsp Vanilla
¾ tsp Baking Powder
¼ tsp Salt
¾ cup All-Purpose Flour

Ingredients for Sauce (Optional) - Which we aren't using since the kids don't like honey!!!

1 cup Heavy Cream
7 oz Bittersweet Chocolate, chopped into small pieces
3 oz Unsweetened Chocolate, chopped into small pieces
3 Tbl Honey (I prefer a mesquite honey for its stronger flavor)
3 Tbl Barenjager (This is optional but is a fantastic German honey liquor)

Prepare the Brownies

Preheat oven to 350ºF. Spray the Baker’s Edge with non-stick cooking spray. Combine the flour, baking powder and salt in a small bowl. Melt a ½ cup of butter with the chocolate. Meanwhile, in the bowl of a mixer using a paddle attachment, beat the mascarpone, 6 Tbl of softened butter, and the sugar until light and smooth. Add the eggs to the cheese mixture one at a time and thoroughly scrape the bowl after each egg is added. Add the vanilla and mix. Add the chocolate and mix just until combined. Finally, add the dry ingredients and mix slowly just until combined. Pour into the prepared pan and back approximately 45 minutes or until a toothpick is inserted and comes out clean. Please note: The brownies will rise up during the baking process but after being removed from the oven will collapse to a normal height.

Prepare the Sauce

Heat the heavy cream in a saucepan over medium heat until just starting to boil. Remove the pan from the heat and add both types of chocolate. Let the chocolate sit of a minute and then stir until completely melted. Add the honey (and if desired the Barenjager).

Tip

The brownies are good both with and without the sauce. If you decide to use the sauce, it is best to make it ahead of time and refrigerate until you are ready to use it. This allows the honey flavors to develop more fully. Heat it slightly over a low heat and once it is pourable, serve it with the cooled brownies.

This recipe was written for use with an Edge Brownie Pan or a standard 9" x 13" baking pan.

Grilled Pizza

2007-07-20T17:29:00.000+10:00

INGREDIENTS

1 (.25 ounce) package active dry yeast or 2 1/4 tsp.
1 cup warm water
1 pinch white sugar
2 teaspoons kosher salt
1 tablespoon olive oil
1 tsp Vitamin C Powder (optional but best to have)
3 1/3 cups all-purpose flour
2 cloves garlic, minced
1 tablespoon chopped fresh basil
1/2 cup olive oil
1 teaspoon minced garlic
1/4 cup tomato sauce
1/4 cup sliced black olives or mushrooms
150 g proscuitto, sliced thick and then cubed -- OR--
2 links Italian sausage, removed from casing and browned
250 g bocconcini (mini mozzarella balls), sliced or torn apart
1 to 2 cups shredded mozzarella cheese
4 tablespoons torn fresh basil

DIRECTIONS

In a bowl, dissolve yeast in warm water, and mix in sugar. Proof for ten minutes, or until frothy. Add to flour in food processor with the salt and olive oil until dough pulls away from the sides of the bowl. Continue processing until smooth. Place dough in a well oiled bowl, and cover with a damp cloth. Set aside to rise until doubled, about 1 hour. Punch down, and knead in garlic and basil. Set aside to rise for 1 more hour, or until doubled again.
Preheat grill for high heat. Heat olive oil with garlic for 30 seconds in the microwave. Set aside. Punch down dough, and divide in half. Form each half into an oblong shape 3/8 to 1/4 inch thick by rolling on a lightly floured surface.
Brush one side of dough with garlic flavored olive oil. Carefully place one piece of dough on hot grill. The dough will begin to puff almost immediately. When the bottom crust has lightly browned, remove from grill. Brush oil over uncooked side of crust and then flip dough over to cooked side on top and then brush with 2 tablespoons tomato sauce. Arrange toppings over crust. Sprinkle with sliced bocconcini and mozzarella cheese and 2 tablespoons basil. Close the lid, and cook until the cheese melts. Remove from grill, and set aside to cool for a few minutes while you prepare the second pizza.
Note: Don't go too heavy on toppings as this is a delicate crust.