Iced Chai

6 tea bags
3 cups water
3 cups milk
2-5cm cinnamon sticks
6 cloves
6 cardamom pods
2 allspice berries
2-2cm peeled quarter-size pieces fresh ginger

Add spices to water, bring to boil and simmer 10 minutes. Remove from heat. Steep tea 10 minutes. Strain, add milk, sweeten to taste and refrigerate until cold. Enjoy over ice.

Muesli

1/2 cup yogurt
1/2 cup rolled oats or large flake oatmeal
1/4 cup toasted slivered almonds
1 peach, pitted and chopped
1 cup mixed berries

In a cereal bowl, stir yogurt with oatmeal and almonds until mixed. Enjoy right away or, if making ahead, refrigerate yogury-oatmeal mixture overnight. Just before eating, top with fruit and enjoy.

Tip: Try any combination any of your favorite fruit or nuts/seeds. Sweeten with honey or add vanilla for a slightly different flavour.

Baked Banana Oatmeal With Walnuts And Raisins

Temp: 375 deg F  Baking Time: 35-40 minutes

2 Tbsp plus 1 tsp of unsalted butter or coconut oil, melted and cooled slightly
1 cup old-fashioned rolled oats
1/4 cup chopped walnuts or pecans, lightly toasted, divided
1/2 tsp baking powder
3/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
1 Tbsp brown sugar
1/4 cup maple syrup or maple-flavored agave syrup
1 cup milk or almond milk
1 large egg, lightly beaten
1 tsp vanilla
2-3 ripe bananas, peeled and sliced 1/2 inch thick
1 cup raisins, cranberries or craisins

Lightly grease a 2 quart baking dish with 1 tsp of butter or oil. In a medium bowl, combine rolled oats, half of the nuts, baking powder, cinnamon, nutmeg, salt and brown sugar. Stir with a fork to combine. In a liquid measuring cup, combine the maple or agave syrup, 1 cup milk, egg, butter or oil and vanilla.

Spread the sliced bananas in a single layer over the bottom of the baking dish. Top with half of the raisins or cranberries. Spring the dry oat mixture over the fruit in an even layer.

Pour liquid ingredients over the oats.Sprinkle remaining nuts and berries over top. Bake 35-40 minutes until top is browned and oats have set. Let cool 10 minutes before serving.

Huevos Rancheros

4-5 tomatoes, pureed with 1/2 cup water in blender
6 Tbsp white onion, finely chopped
6 Tbsp green pepper, finely chopped
4 Tbsp cilantro, chopped
2 Tbsp cooking oil
pinch of garlic salt
4 drops Tabasco sauce
2 Tbsp ketchup
salsa
1 avocado
6 eggs
6 corn or flour tortillas

Saute onions and green peppers in a pot with cooking oil, then add garlic salt and cilantro. Add blended tomatoes with water and cook over medium heat for 12 minutes, then add Tobasco sauce and ketchup for more color and flavor. Add salsa to thicken and extend the volume as needed.

Fry eggs sunny side up and put on tortillas that have been heated either in microwave or on the grill. Use one egg per tortilla and ladle sauce over the egg. Garnish with cilantro leaves and avocado wedges. This can also be served with hot refried beans topped with grated Monterey jack cheese. Serves six.

Poppycock

300 grams mixed nuts
8 cups fresh popcorn
1-1/3 cups sugar
1/2 cup butter
1/2 cup white corn syrup
1/2 tsp cream of tartar
1/2 tsp soda
1 tsp vanilla

Mix nuts and fresh popcorn in large bowl. Mix sugar, butter, corn syrup and tartar and boil to "soft crack" stage. Stir in soda, then vanilla. Pour onto popcorn mixture, then press onto cookie sheet. Cool, then break into pieces.

Turkey Soup For The Slow Cooker

Place a leftover turkey carcass in a stock pot, cover with water and boil for two hours. Pull the meat off. Strain. Add stock to slow cooker and add the meat. Chop 1 onion, 2 stalks celery, slice 2 carrots and add 2 spoonfuls of minced garlic and add to stock. Add 1/2 tsp salt, 1/4 tsp pepper, 1/2 tsp thyme, 2 Tbsp parsley and a bit of basil to taste, plus a bay leaf. Add extra chicken stock or water, if necessary.

Cook all day on low.

Add egg noodles the last hour or half hour before serving.

Grandma W's Bubbat Stuffing For Turkey

Temp: 350 deg F  Baking Time: 20 minutes

1 cup flour

1-1/2 tsp baking powder

1/2 tsp salt

2 Tbsp shortening, melted

1 egg

1/3 cup milk

1 cup raisins

2 Tbsp sugar, if desired

Mix dry ingredients; add beaten egg, shortening and milk. Mix well and add raisins. Bake separately or use as a filling in chicken or turkey.

Apple Bread Stuffing For Turkey

Temp: 350 deg F  Baking Time: 30-45 minutes

1 cup onions, chopped
3 cups celery, chopped
1 cup butter or margarine
12 cups soft bread cubes
2 tsp salt
1-1/2 tsp dried sage leaves
1 tsp dried thyme leaves
1/2 tsp pepper

Cook and stir onion and celery in butter in skillet until onion is soft and tender. Stir in about 1/3 of the bread cubes. Turn into deep bowl. Add remaining ingredients; toss. Place in a 9 x 13 greased pan and bake.

Apple-Raising Stuffing: Decrease bread cubes to 7 cups and increase salt to 1 Tbsp. Add 3 cups finely chopped apples and 3/4 cup raisins with the remaining ingredients.

Optional: Add 3/4 cup fresh or frozen cranberries.

Mom's Carrots Supreme

6 medium carrots, cut in large matchsticks or coins
Salted water

1/4 cup butter or margarine
2 medium onions, thinly sliced

2 Tbsp all purpose flour
1 cup water
2 tsp chicken bouillon powder
1/2 tsp sugar

Cook carrots in salted water until tender. Drain.

Meanwhile, melt butter in frying pan. Add onion. Sauté until onion is soft and clear.

Mix in flour. Stir in water, bouillon powder and sugar until it boils and thickens. Add carrots.

This may be kept hot or reheated in oven. Serves 4.

Green Bean Casserole

Temp: 350 deg F  Time: 30 minutes

1 can cream of mushroom soup
3/4 cup milk
1/8 tsp black pepper
4 cups frozen cut green beans
1 cup onions, chopped

Mix soup, milk and pepper in a 1 1/2 quart baking dish. Stir in bean and onions. Bake.

Spinach Strawberry Pecan Salad

Spinach
Strawberries
Toasted pecans or sliced almonds

Dressing:
1/3 cup sugar or 1/4 cup liquid honey
1/2 cup vegetable or olive oil
1/4 cup apple cider vinegar
2 Tbsp poppy seeds
1/4 tsp paprika
1/2 tsp Worchestershire sauce
2 Tbsp toasted sesame seeds (optional)
1/2 tsp minced onion (optional)
1/4 tsp onion powder (optional)

Mix dressing together and toss over first three ingredients.

Mashed Sweet Potatoes

3 medium sweet potatoes, peeled and cut into 1 inch chunks (about 2 lbs altogether)
2 medium garlic cloves, peeled
1/2 cup plain, fat-free yogurt, Greek variety recommended
4 tsp sugar
1/8 tsp salt, or more to taste
1/8 tsp freshly ground black pepper, or to taste

Place potatoes and garlic in large saucepan, add water to cover. Boil over high heat until potatoes are fork-tender, about 8 minutes. Drain; transfer to large bowl. Add yogurt and sugar; mash until smooth. Season with salt and pepper.

Plumi Moos #2

10 cups water
2 cups dried mixed fruit
1/2 cup sugar
3 Tbsp cornstarch

Cut fruit and cook in water until very well done. Make a paste of the sugar, cornstarch and a little water or evaporated milk (enough to make 1 cup). Let come to a boil.

Mom's Plumi Moos

4 quarts water

3 cups mixed dried fruits (combination of raisins, prunes, dried apricots,pears, apples, peaches, any or all of them)

1 pkg cherry jello

1 1/2 cups sugar

4 Tbsp cornstarch

Cook fruit in water until very well done. Now mix sugar with cornstarch and enough water to make thin paste. Let it cook for a few minutes to take away the starchy taste. Then take from stove and add cherry jello.

Optional: Can add either a tin of canned cherries, added when you add the sugar and cornstarch, or include dried cherries in the dried fruit.

Ginger Snaps

Temp: 350 deg F  Baking Time: 15 minutes

2 cups flour, sifted
2 tsp baking soda
1/4 tsp salt
3/4 cup vegetable shortening
1 cup sugar
1 large egg
1/4 cup molasses
1 tsp ginger
1 tsp cinnamon
1/2 tsp cloves
sugar to roll dough in

Sift flour, baking soda and salt. Set aside.

Blend together the vegetable shortening and sugar. Mix well. Add egg, molasses, ginger, cinnamon and cloves.

Blend in the flour mixture in two parts making sure to blend well.

Refrigerate dough for two hours. Roll a teaspoon full of dough into a ball and roll in sugar. Place on greased cookie sheet and bake.

Chocolate Raspberry Layer Bars

Temp: 375 deg F (190 deg C)

Base:
1 cup flour
¼ cup icing sugar
½ cup butter

Filling:
1/3 cup raspberry jam
1 cup white chocolate chips
4 oz cream cheese, softened
2 Tbsp light cream or milk

Topping:
1 cup semi-sweet chocolate chips
3 Tbsp butter

Combine flour and icing sugar. Cut in butter until mixture is crumbly. Press firmly into greased 9” square pan. Bake 15-18 minutes, or until golden.

Spread jam on warm crust. Melt white chocolate chips as directed on packaged. Beat cream cheese and cream in small mixer bowl. Add melted chocolate, beating until smooth. Mix well. Spread evenly over jam. Chill to set, about 1 hour.

Melt chocolate chips and butter together over low heat, stirring until smooth. Spread over filling. Chill until set.

Tip: Use your favorite jam. Apricot, peach and strawberry are all great.

Chocolate Caramel Raspberry Bars

Temp: 375 deg F (190 deg C)  Time: 12-15 minutes

Topping:
2/3 cup all purpose flour
1/2 cup chopped pecans
1/3 cup brown sugar
6 Tbsp butter, softened

Combine all ingredients until crumbly. Set aside.
Base:
1-1/4 cups all purpose flour
1/2 cup sugar
1/2 cup butter
1/3 cup raspberry jam
1 pkg milk chocolate covered caramels

Combine flour, sugar and butter, mixing until crumbly. Press firmly into greased 9" square pan. Bake until 12-15 minutes, or until light golden. Spread with jam and sprinkle chocolate covered caramels evenly on top. Sprinkle with topping. Bake 15-20 minutes longer, or until lightly browned. Cool completely, cut into bars.

Tip: Try strawberry or apricot jam for another great taste.

Toffee Bars

Temp: 350 deg F

1/2 cup pecans
2 cups all purpose flour
1 cup butter or margarine, softened
1 cup firmly packed dark brown sugar
1 egg
1 tsp vanilla
1/2 tsp salt
1-16 oz package semi-sweet chocolate morsels

Preheat oven. Spread pecans on a 15” x 10” x 1” jelly roll pan and toast in the oven, stirring frequently until golden, about 10 minutes. Remove and chop finely.

Lightly grease the jelly roll pan and set aside. In a medium bowl with mixer at medium speed, beat flour, butter, sugar, egg, vanilla and salt until smooth. Dough will be stiff. Press dough into pan and bake 20 minutes, or just until dough begins to pull away from the sides of pan.

Turn oven off. Sprinkle chocolate evenly over the top and return pan to oven for 5 minutes.

Remove from oven and immediately spread chocolate evenly over cookie and sprinkle with chopped pecans. While still warm, cut crosswise into 2 inch strips, then diagonally into diamond-shaped bars.

Magic Chocolate Toffee Bars

Temp: 350 deg F (180 deg C) 

1-1/2 cups semi-sweet chocolate chips
3/4 cup flaked coconut
3/4 cup Skor toffee bits
1/2 cup sliced almonds
1-1/2 cups all purpose flour
1/3 cup sugar
3/4 cup butter
1 can sweetened condensed milk

Combine chocolate chips, coconut, Skor toffee bits and almonds. Set aside.

Combine flour and sugar. Cut in butter until mixture is crumbly. Press firmly into greased 9 x 13 pan. Bake for 12 minutes or until a light golden. Pour sweetened condensed milk evenly over crust. Sprinkle with chocolate chip mixture. Press down firmly. Bake 25-30 minutes or until lightly browned. Cool. Cut into bars.

Tip: Substitute milk chocolate or white chocolate chips for semi-sweet.

Chocolate Caramel Cookie Bark

Temp: 350 deg F (180 deg C)  

Cookie:
1 cup butter, melted
½ cup granulated sugar
¼ brown sugar, packed
1 tsp vanilla
2 Tbsp water
2 cups flour
½ tsp baking soda
¼ tsp salt

Topping:
1 cup butter
1 cup brown sugar, packed
2 pkg milk chocolate chips
1 cup toasted almonds, finely chopped (optional)

Beat butters, sugars, vanilla and water until smooth. Add remaining 3 ingredients and beat until mixture is combined. Spread dough to cover a greased 17” x 11” baking sheet and line with parchment paper, overlapping the ends for easy removal. Bake for 15 minutes.

Meanwhile, over medium heat, bring butter and brown sugar to a boil. Stir to combine. Spread mixture over partially baked cookie dough. Return to oven and bake an additional 8 minutes until caramel is bubbling. 

Remove from oven, immediately sprinkle chocolate chips over hot caramel. Wait 5 minutes and spread melted chocolate over cookie. If using nuts, sprinkle over chocolate.

Cool in refrigerator until chocolate is set. Once at room temperature, break or cut cookie slab into irregular pieces or into your favourite cookie cutter shapes.

Candy Bar Cookies

Temp: 350 deg F (180 deg C)  Baking Time: 8-10 minutes


4 (39 to 62g) candy bars with chocolate, enough to equal about 1-1/4 cups
1 cup walnuts or pecans
1 cup all purpose flour
½ tsp baking soda
1 tsp salt
1 cup brown sugar
½ cup unsalted butter, at room temperature
½ cup vegetable oil
1 egg, slightly beaten
1-1/2 tsp vanilla
2 cups old-fashioned or quick-cooking oats

Coarsely chop candy bars. Coarsely chop nuts. Set aside.

In a small mixing bowl, use a fork to stir flour with baking soda and salt. In a large mixing bowl, beat sugar with butter and oil until blended. Beat in egg and vanilla. Gradually stir in flour mixture until just combined. Stir in oatmeal, chopped candy bars and nuts until evenly mixed.

Drop slightly rounded tablespoonfuls at least 1 inch apart on lightly greased cookie sheets. Bake in centre of oven until golden around edges and just firm to the touch.

Tip: Mix up dough without candy bars. Then divide into 4 separate bowls and stir in a different chopped candy bar into each bowl.

Sweet Marie Bar

1 cup white sugar
1 cup corn syrup
1 cup peanut butter
6 cups Rice Krispies

Combine sugar and syrup in a large saucepan. Cook over moderate heat, stirring until mixture starts to bubble. Remove from heat, add peanut butter and cereal. Press into a greased 9 x 13 pan.

Topping:
6 oz. chocolate chips
6 oz. butterscotch chips

Combine both and melt in double boiler. Spread over cereal in pan. Cool. Cut into squares.

Or melt a square of unsweetened chocolate and drizzle it overtop.

Coffee Crisp Bar

3/4 cup corn syrup
3/4 cup brown sugar
3/4 cup peanut butter
1/4 cup butter or margarine
1 tsp vanilla
3 cups crushed Corn Flakes
3 cups Rice Krispies

Topping:
2 Tbsp cocoa
2 Tbsp butter
1 cup icing sugar
3 Tbsp hot coffee

In a saucepan, mix the corn syrup and brown sugar. While stirring constantly, melt and cook over medium heat until syrup bubbles. Remove from heat and add peanut butter, butter and vanilla. Mix well. Then add two cereals and mix. Press into a 9 x 13 greased pan.

Mix cocoa, butter, icing sugar and hot coffee until smooth. Spread over cereal and enjoy.

Oh Henry Bar

Temp: 350 deg F (180 deg C)  Time: 15 minutes

2/3 cup butter or margarine
1 cup brown sugar
4 cups quick-cooking rolled oats
1/2 cup corn syrup
1 tsp vanilla
pinch salt
1 cup semisweet chocolate chips
1 cup peanut butter
1-1/2 cups coarsely chopped unsalted peanuts

In a large bowl, cream butter and sugar. Add rolled oats, syrup, salt and vanilla. Press firmly into a greased 9 x 13 pan. Bake for 15 minutes and cool slightly. Melt chocolate chips and peanut butter in a double boiler or microwave. Pour over base. Sprinkle with chopped peanuts and press gently into the base. Refrigerate until set. Cut into bars.

Skor Bar

Temp: 350 deg F 

3/4 cup butter or margarine
3/4 cup packed brown sugar
1-1/2 cups flour
1 can sweetened condensed milk
2 Tbsp butter or margarine
1 pkg milk chocolate chips
1 pkg Skor chips

Cream the first three ingredients together and press lightly into a greased 9 x 13 pan. Bake for 20-25 minutes or until light brown. Remove from the oven.

Heat the condensed milk and two tablespoons butter or margarine in a saucepan until thickened. Spread over baked base. Bake for another 10 minutes. Remove from oven. Spread chocolate chips over the top. As they melt, spread evenly over the top. Sprinkle with Skor bits and press them lightly into the chocolate.

Turtles

1 cup butterscotch chips
1 can sweetened condensed milk
2 tsp white vinegar
4 cups pecan halves
1 pkg chocolate chips
1 tsp vanilla

In a double boiler, melt butterscotch chips and 1/3 cup sweetened condensed milk over low heat. Remove from heat and stir in the vinegar.

Drop from a small spoon onto a wax paper lined baking sheet. Arrange three pecan halves on each dropful. Melt chocolate chips with the remainder of the milk and vanilla.

Remove from heat and cool for a few minutes. Drop by heaping spoonfuls on the top of the pecan clusters. Chill and then indulge.

Ammonia Cookies

Temp: 350 deg F  Time: 10-12 minutes

Mix together:
1 cup butter or lard
1 cup milk (warmed)
3 eggs
4 tsp baking ammonia* (dissolved in 2 Tbsp hot water)
2 tsp lemon flavor

Then add:
3 cups flour
1 1/2 cups sugar
2 tsp cream of tartar
1/2 tsp baking soda

Gently blend until smooth by hand with a wooden spoon. Refrigerate overnight. Roll out dough on floured counter in small amounts and cut into desired shapes. Bake. Cookie should be white on top and light brown on bottom when done. Glaze with a little icing sugar mixed with milk.

*This is a leavening agent and can be purchased in health food stores or some pharmacies.

J's Magic French Fudge

3 cups (1 - 500g pkg) semi-sweet chocolate chips
1 Tbsp butter
1 can sweetened condensed milk
Dash of salt
1-1/2 tsp vanilla extract
1/2 cup chopped nuts (optional)

In top of double boiler, melt chocolate and butter over boiling water, stirring occasionally. Remove from heat; stir in sweetened condensed milk, salt, vanilla and nuts. Spread mixture evenly into waxed paper lined 8 x 8 inch baking pan. Chill 2 hours or until firm. Turn fudge onto cutting board, peel off paper and cut into squares.

Peppermint Shortbread

Temp: 325 deg F  Time: Approx. 20 minutes

1 cup butter, softened
1/4 cup granulated sugar
1/4 cup finely ground peppermint candies
2 cups flour

In a large bowl, cream butter, sugar and candies until fluffy. Gradually add flour and stir just until blended (do not overmix). Divide dough into two thirds. Pat each third into a 6" circle on a baking sheet lined with parchment paper. Score each round into 8 wedges. Using a fork, prick tops. Bake until lightly browned. Cool 10 minutes.

Pfeffernusse (Peppernuts)

Temp: 375 deg F  Time: Approx. 25 minutes

1 1/2 cups brown sugar
1/2 cup white corn syrup
1/2 cups water
1/2 cup butter
2 beaten eggs
4 cups flour
1/2 tsp cinnamon
1/2 tsp anise seed, crushed
1/2 tsp cloves
3/4 tsp baking soda (dissolved in 1 Tbsp water)

Bring brown sugar, syrup and water to a boil and cool slightly. Add remaining ingredients and mix well. Chill. Roll dough into long rolls as thick as your finger. Cut off 1/4 inch slices and bake on greased cookie sheet until nicely browned, approx. 25 minutes. Baking longer provides crunchy peppernuts; shorter makes them softer.