Damper Bread

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

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

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

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

1. 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.
2. 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
3. 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

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

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

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

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

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

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

1. 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

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

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

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

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

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

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

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

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

Assembly:

1. Layer beef in bottom of oven-proof pyrex or metal pan (9x13 is usually what I use). 
2. Then layer green beans evenly over the meat.
3. Pour can of soup over top, smoothing evenly. 
4. Layer cheese.
5. Then lay tater tots next to each other tightly until entire top is covered with tater tots. 
6. Bake at 375 degrees (180C) until you can see soup mixture bubbling. 
7. Approx 45 minutes. Serve with crusty bread.

Mascarpone Brownies

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

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

1. 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.
2. 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.
3. 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.
4. Note: Don't go too heavy on toppings as this is a delicate crust.