- 1/2 cup Granulated sugar
- 1/4 tsp Sea salt, flaky
- 2 tbsp Butter, unsalted
- 1/4 cup Heavy cream
- 1 Dash Vanilla or bourbon
- 1 tbsp Water
- In a small saucepan over medium-high heat whisk together sugar and water and bring to a boil. Cook until sugar has dissolved, about 1 minute.
Reduce heat to a simmer. Add in butter and whisk until combined. Simmer until the mixture turns a deep amber color, about 5 minutes.
Remove from heat and carefully whisk in the cream (it will bubble up ferociously after you add it!). Whisk until well combined. Whisk in salt.
Pour caramel into a heatproof jar. Allow it to cool a few minutes before using.
1 ¼ cups (105 g) graham cracker crumbs
¼ cup (30 g) finely chopped pecans
¼ cup (60 g) unsalted butter, melted
1 cup (140 g) pecan halves
2 Tbsp (30 mL) pure maple syrup (dark, if possible)
1 pinch salt
1 pinch cinnamon
¾ cup (175 mL) pure maple syrup (dark, if possible)
½ cup (115 g) unsalted butter, cut into pieces
1 cup (250 mL) whipping cream
4 large egg yolks
1 large whole egg
1 tsp (5 mL) vanilla extract
1 cup (250 mL) whipping cream
2 Tbsp (30 mL) pure maple syrup
1 Tbsp (15 mL) instant skim milk powder
½ tsp (2 mL) vanilla extract
1. Crust: For the pecan crust, preheat the oven to 350 ºF (180 ºC). Stir the graham cracker crumbs, pecans and melted butter together until evenly combined and press this into a lightly greased 9-inch (23 cm) pie plate. Bake the crust for 10 minutes, and then cool while preparing the filling.
1. Topping: Keep the oven at 350 ºF (180 ºC). Line a baking tray with parchment paper. Toss the pecan halves with the maple syrup, salt and cinnamon to coat and spread these in an even layer on the baking tray. Bake the pecans for about 10 minutes, stirring once halfway through cooking, until they are toasted. Once the pecans cool, the maple syrup will harden on.
1. For the filling, reduce the oven temperature to 325 ºF (160 ºC). In a medium saucepan, bring the maple syrup to a boil and boil for 2 minutes (to reduce it and concentrate the flavor.). Remove the pan from the heat and whisk in the butter until it has melted. Whisk in the cream and check that the mixture has cooled to at least just above room temperature (set aside a few minutes if too warm.) Whisk in the egg yolks, whole egg and vanilla and pour this into the cooled pie shell. Bake the pie for about 40 minutes, until it is set around the edges but still has a little jiggle just in the center. Let the pie cool to room temperature, and then chill it for at least 4 hours before topping.Topping
1. Whip the cream until it holds a soft peak and fold in the maple syrup, milk powder and vanilla. Dollop and spread this on top of the cooled pie. Chopped the maple pecans and sprinkle these on top. The pie can be served immediately or chilled until ready to serve, up to 8 hours ahead.
Read more at http://www.foodnetwork.ca/recipe/maple-cream-pie/19422/#9QLdYMWE8iT8Xz00.99
- 4 cups shredded cabbage
- 1 large apple, chopped
- 3/4 cup raisins
- 1/2 cup chopped celery
- 1/4 cup chopped onion
- 1/4 cup mayonnaise
- 2 tablespoons lemon juice
- 1 tablespoon sugar
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- In a serving bowl, combine the cabbage, apple, raisins, celery and onion. In a small bowl, combine the remaining ingredients. Pour over cabbage mixture and toss to coat. Cover and refrigerate for at least 30 minutes.
Test Kitchen tipsIf you’re in a rush, use prepared coleslaw mix.The apple and raisins add a natural sweetness, so there’s only a small amount of added sugar.
- 2 tablespoons extra virgin olive oil, divided
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 tablespoon Italian seasoning blend
- 1/4 teaspoon red pepper flakes
- 7 baby yellow potatoes or 3 Russet potatoes, cut into bite-sized pieces
- 32 oz. vegetable stock
- 1 bunch kale, de-stemmed and torn into pieces
- 1 can coconut milk
- 1 tablespoon flour
- 2 vegan Italian sausages (I use Field Roast) or 1 can chickpeas
- salt and pepper, to taste
- Parmesan (I used Follow Your Heart brand) or nutritional yeast
- Add olive oil to a large pot over medium heat. Saute until softened. Add garlic, Italian seasoning, and red pepper flakes and saute another minute, taking care not to burn the garlic. Add the potatoes and vegetable stock. Bring to a simmer and cook until potatoes are tender, about 15 minutes.
- While the potatoes cook, brown the sausages, if using. Cut the sausages into bite sized pieces and saute in the remaining tablespoon of oil in a frying pan until browned, about 5 minutes. Set aside.
- Once the potatoes are tender, add the kale to the pot and stir in until wilted. It will look like a lot of kale at first but really cooks down. Stir in the coconut milk and whisk in the flour until there are no clumps. Add the sausages to the soup, or drain the chickpeas and add them. Simmer all the ingredients together just until they are all warmed through. Taste and adjust seasonings if desired. Serve right away and sprinkle with Parmesan or nutritional yeast.
- 1 pie dough crust
- 1 1/2 cups sugar
- 3 tablespoons unsweetened cocoa powder
- 4 tablespoons unsalted butter, melted
- 2 large eggs, beaten
- 3/4 cup evaporated milk
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- Whipped cream, for serving
Preheat the oven to 350°. Ease the pie crust into a 9-inch pie plate and crimp the edges decoratively. Prick the crust lightly with a fork. Line the crust with foil or parchment paper and fill with pie weights or dried beans. Bake for 15 minutes or until set. Remove the foil and weights and bake for about 5 minutes longer, just until the crust is dry but not browned.Step 2
Meanwhile, in a bowl, whisk the sugar with the cocoa powder, butter, eggs, evaporated milk, vanilla and salt until smooth.Step 3
Pour the filling into the pie shell and bake for about 45 minutes, until the filling is set around the edges but a little jiggly in the center. Cover the crust with strips of foil halfway through baking. Transfer the pie to a rack and let cool completely before cutting into wedges. Serve with whipped cream.
Note: Pie took a lot longer to set, not sure why
adapted from the 1974 edition of the Better Homes and Gardens New Cookbook
1 pound ground beef or faux meat
½ cup onion, chopped
Dash salt and freshly ground black pepper
1 (15-ounce) can green beans, drained
1 (10¾-ounce) can condensed tomato soup
1 teaspoon Worcestershire sauce
5 medium potatoes
½ cup warm milk
1 large egg, beaten (optional)
4 ounces sharp Cheddar cheese, shredded
Preheat oven to 350°F.
Cook the ground beef and onion until the meat is browned and crumbled. Drain off any grease that has collected and discard. Add salt, pepper, green beans, condensed soup, and Worcestershire sauce; pour into a greased casserole dish.
Peel and cube the potatoes. Cook in simmering water until tender, about 20 minutes. Drain the potatoes and mash while hot; add the milk and egg. Season with salt and pepper. Spoon the potatoes in mounds over the prepared casserole. Sprinkle the potatoes with Cheddar cheese. Bake for 25 to 30 minutes, or until the casserole is bubbly and the potatoes are beginning to brown.Makes 6 servings
For the Pastry
- 300 g Plain Flour
- 150 g Butter (chilled)
- 50 g Icing Sugar
- 1 Egg
- 2-3 tsp Cold Water
For the Filling
- 200 g Currants
- 75 g Sugar
- 50 g Butter (softened)
- 1 tsp Mixed Spice
- Pre-heat your oven to 180°c (or 160°c for a fan assisted oven or Gas Mark 4) and grease a 20cm by 28cm baking tray with a little butter. Set aside.
- In a large bowl, using your fingers, rub the flour and butter together until it resembles breadcrumbs. Stir through the sugar before adding the egg. Mix until combined, adding a teaspoon of cold water as required and knead into a soft pastry dough.
- Wrap the dough in cling film and place in the fridge to cool and firm up, whilst preparing the filling.
- In a bowl mix the currants, sugar, butter and mixed spice until combined.
- Remove the pastry from the fridge and roll to 0.5cm thickness and cut into two large rectangles, about the size of your tray. Place on pastry rectangle onto your pre-greased tray.
- Spoon the currant mixture evenly onto the pastry on the baking tray, leaving a small gap around the edges. Wet the edges with a little water. Place the other sheet of pastry on top of the currants and gently press the edges together with your fingers, before finishing with a fork.
- Brush the top pastry with a little milk or beaten egg, before pricking a few holes on the top of the pastry
- Bake for 25-30 minutes until a light golden brown colour.
- Remove from the oven and sprinkle a little sugar on top to finish. Once completely cool, cut into squares or slices of your desired size.
- video: https://www.youtube.com/watch?v=TFIgc57VuOo
- from scottish blog: https://bakingwithgranny.co.uk/recipe/fruit-slice-fly-cemetery/
- 1/4 cup fish sauce
- 1/2 cup water
- 3 Tablespoons fresh lime juice , or to taste
- 3 large garlic cloves (preferably mashed in a mortar and pestle but minced will work fine)
- 1 Tablespoon sugar , or to taste
- 1-2 fresh thai chiles , to taste
- 1 teaspoon crushed fresh ginger root (optional for another variation)
- Combine all ingredients (fish sauce, water, lime juice, garlic, sugar, chiles, and optional ginger) in a bowl and stir until the sugar is fully dissolved. Or in a mason jar, add all ingredients and shake the dickens out of it.
- Serve the dip on or with whatever your heart desires. And don’t forget to offer a side of breath mints after the meal. You can store in an airtight container in the fridge for up to 3 weeks. Enjoy!
video and lots of helpful info -> click here
2 pounds savoy cabbage (or green, red)
1/2 cup chopped onion
1/2 cup extra virgin olive oil
1 tablespoon chopped garlic
salt & black pepper (ground fresh from the mill)
1 tablespoon wine vinegar
3 cups veggie broth
1 cup veggie broth
2/3 cup rice (preferably Italian Arborio rice)
2 tablespoons butter
1/3 cup parmigiano reggiano cheese (freshly grated, plus more for serving)
- Detach and discard the first few outer leaves of the cabbage. The remaining head of leaves must be shredded very fine. If you are going to do it by hand, cut the leaves into fine shreds, slicing them off the whole head. Turn the head after you have sliced a section of it until gradually you expose the entire core, which must be discarded. If you want to use the food processor, cut the leaves off from the core in sections, discard the core and process the leaves through a shredding attachment.
- Put the onion and olive oil into a large sauté pan, and turn the heat on to medium. Cook and stir the onion until it becomes colored a deep gold, then add the garlic. When you have cooked the garlic until it becomes colored a very pale gold, add the shredded cabbage. Turn the cabbage over 2 or 3 times to coat it well, and cook it until it is wilted.
- Add salt, pepper, and the vinegar. Turn the cabbage over once completely, lower the heat to minimum, and cover the pan tightly. Cook for at least 1 1/2 hours, or until it is very tender, turning it from time to time. If while it is cooking, the liquid in the pan should become insufficient, add 2 tablespoons water as needed. When done, taste and correct for salt and pepper. Allow it to settle a few minutes off heat before serving. Note: The smothered cabbage can be prepared 2 or 3 days ahead of the soup, or served as a side dish from here. It also freezes well.
- Put the cabbage and broth into a soup pot, and turn on the heat to medium.
- When the broth comes to a boil, add the rice. Cook uncovered, adjusting the heat so that the soup bubbles at a slow, but steady boil, stirring from time to time until the rice is done. It must be tender, but firm to the bite, and should take around 20 minutes. If while the rice is cooking, you find the soup becoming too thick, add a ladelful of homemade broth. If you are not using homemade broth, just add water. Remember that when finished, the soup should be rather dense, but there should still be some liquid.
- When the rice is done, before turning off the heat, swirl in the butter and the grated Parmesan, stirring thoroughly. Taste and correct for salt, and add a few grindings of black pepper. Ladle the soup into individual bowls, and allow it to settle just a few minutes before serving. Serve with more grated Parmesan.