Download - The Emery Cookbook

EmeryCookbook

The

Breakfast

Sides & Salads

Spreads, Sauces, etc.

Entreés

Bread

Desserts

Cookies & Squares

Table of Contents............1

........... 7

.......... 13

........... 21

........... 41

........... 45

........... 67

BreakfastBread Machine Cinnamon Rolls ...........

Crepes .............................................

Frittata ..............................................

Oatmeal Muffin ..................................

Pancakes ..........................................

Scones .............................................

Ginger Scones ..................................

Waffles .............................................

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The Emery Cookbook2

Cinnamon RollsSweet dough:

½ cup milk, room temperature

1 egg, beaten

1 tbsp butter or margarine

1 ¾ cups bread flour

3 tbsp sugar

½ tsp salt

1 tsp bread machine yeast

Select loaf size.

Add ingredients to machine according to manufacturer’s

directions.

Select dough cycle.

1 recipe sweet dough

½ cup brown sugar

2 tsp cinnamon

3 tbsp soft butter or margarine

Remove dough from pan. Cover and let rest 5 minutes.

Combine brown sugar, cinnamon and butter.

Roll out dough on lightly floured surface to a 12x9 inch rectangle

Spread brown sugar mixture evenly over dough.

Roll up tightly from long side.

Pinch edges together to seal.

Cut roll into 12 slices.

Place in a large greased pan.

Cover and let rise in a warm place for 40-50 minutes.

Bake at 375°F for 12 to 15 minutes, or until golden.

The Emery Cookbook 3

Crepes6 tbsp sugar

1 tsp vanilla

1 tbsp baking powder

3 cups of flour

4 eggs

4 cups of milk

2 tbsp oil

Pinch of salt

2 tbsp rum

A little butter

To make the crepe batter:

Put the flour, baking powder, and sugar in a mixing bowl.

Make a well in the flour and break the eggs into it.

Add the salt, the oil, the vanilla, and a little of the milk.

Using a whisk, or in a food processor, beat the mixture well.

When the batter is smooth, keep beating and add the rest of the

milk little by little.

Add the rum at the end.

Refrigerate for one hour before cooking, or overnight (but then

add the baking powder right before you cook).

To make the crepes:

Melt a small piece of butter in a hot skillet.

Using a ladle, pour a small amount of batter on the pan while

swirling it to distribute the batter evenly and make a thin crepe.

Let it cook until golden brown (it will take only a few seconds),

then turn the crepe and cook the other side the same way.

Frittata1.5 marks on the butter stick wrapper

4-5 large eggs

1/2 cup milk

2 handfuls of shredded cheese

Break eggs into mixing bowl. Add milk and mix with fork or whisk

until smooth.

Add cheese and mix in until it looks like a batter.

Melt butter in 6” fry-pan or other bake-able/fry-able pan on

medium heat. Once butter starts to turn brown add egg mix.

Cover with a lid to help cook the eggs through. Check

occasionally to see when the egg is starting to pull away from the

sides, it should be browning on the edges as well.

Poke a knife or spatula along the sides and lift slightly to check.

If cooking more eggs/larger batches it works well to stir the mix a

little at the bottom/center of the pan otherwise just leave it alone.

Remove the lid.

Remove the pan from stove and place in Oven on Broil/High/Hot.

Check occasionally for the top to brown. Remove from the oven

when the top is the desired brownness.

Slide knife or spatula around the edge of the pan to loosen the

mix. Flip out onto a plate and serve.

The Emery Cookbook4

Pancakes1 cup whole wheat flour

½ cup white flour

½ cup bran

½ tsp salt

2 tsp baking powder

2 eggs

2 tbsp sugar

1/3 cup oil

2 cups milk

Mix wet ingredients into one bowl.

Mix dry ingredients into another.

Just before cooking, make a well in the dry mixture, and pour in

the wet mixture.

Blend.

Don’t over beat!


Oatmeal Muffins1 cup sour milk/buttermilk

1 cup oatmeal

¼ cup margarine

1 egg

1 cup flour

¾ cup sugar

1 tsp baking powder

½ tsp baking soda

½ tsp salt

Chocolate chips OR blueberries OR cranberries OR bananas

Mix sour milk and oatmeal and let sit for 5 minutes.

Add margarine and egg.

Mix in flour, sugar, baking powder, baking soda, and salt.

Add chocolate chips.

Bake at 375°F until golden.

Scones2 cups flour

2 tbsp granulated sugar

1 tbsp baking powder

¼ tsp salt

5 tbsp soft margarine

¾ cup milk

fruit (optional)

In bowl, combine flour, sugar, baking powder, and salt.

Using 2 knives cut in margarine until mixture resembles coarse

crumbs.

Stir in milk, mixing just until moistened.

Gather mixture into a ball.

Knead for approx. 30 seconds and pat onto lightly floured

surface to about 3/4¾ inch thick.

Add fruit (optional).

Using 3 inch round cookie cutter, cut out 10 rounds and place on

baking sheet.

Bake in 450°F oven for 12–15 minutes or until golden.

The Emery Cookbook6

Ginger Scones2 cups flour

1½ tsp baking powder

½ tsp salt

3 tbsp sugar

6 tbsp butter

3-4 tbsp chopped candied ginger (or some other dried fruit)

1 egg

1/3 cup milk

Sift flour with baking powder, salt, and sugar. Cut in butter finely.

Mix in ginger.

Beat egg and add 1/3 cup milk.

Add gradually to dry ingredients till dough is soft but not sticky.

Knead 15 seconds on a floured board and divide in half.

Make each into a 5’’ round, score in quarters (or cut into shapes

Brush with leftover milk/egg mix.

Bake at 425°F for 15-18 minutes.

Waffles2 cups flour

4 tsp baking powder

1 tsp salt

1 tbsp sugar

1 ½ cups milk

2 eggs, separated

2 tbsp butter or margarine, melted

Preheat waffle maker.

In a small bowl, beat egg white until stiff but not dry. Set aside.

In a medium sized bowl, beat egg yolks until thick and creamy.

Continue beating while adding milk.

Mix dry ingredients together and gradually add to milk and egg

mixture. Beat until smooth.

Fold in stiffly beaten egg whites and melted butter.

Add ½ cup batter to preheated waffle maker.

Close waffle maker.

Bake until golden, about 3 minutes.

Repeat with remaining batter.

Baked Goat Cheese Salad .................

Carrot Soup ......................................

Granny Francie’s Salad Dressing .........

Greek Salad .......................................

Meatball Hors D’ouvres .......................

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The Emery Cookbook8

Baked Goat Cheese Salad½ cup milk

1 egg

4 disks (rounds) goat cheese (each about 3½ oz)

1/3 cup all purpose flour

1 cup white bread crumbs

2 tbsp unsalted butter

Preheat oven to 375°F.

Beat together the milk and the eggs in a small bowl.

Coat each disk (round) of goat cheese by rolling first in the flour,

then dipping in the egg mixture and then coating with the bread

crumbs.

Melt the butter in a nonstick frying pan over medium heat.

Cook the goat cheese disks for 2-3 minutes or until lightly

browned on both sides.

Remove from heat and place the rounds on a baking sheet.

Bake in preheated oven for 5 minutes, until the cheese is warmed

through.

Remove the goat cheese from the oven and place one round in

the centre of each salad. Drizzle with the dressing.


Salad Dressing3 tbsp oil

2 cloves garlic

¼ raspberry vinegar

1/3 cup soda water

1 tsp salt

1 tsp Keen’s dry mustard

The Emery Cookbook10

Carrot Soup2-3 cooking onions

1 tbsp olive or canola oil

1.5 lb carrots (about 10 small/med or 5 large)

butternut squash

1 can (28 oz) tomatoes (pureed, chopped, or whole)

8 cups water

1 tsp salt or less, to taste

2 tbsp up to ¼ cup fresh rosemary, chopped (if dried, “a pinch”

or to taste)

Sauté onions in oil until caramelized.

Meanwhile, peel and chop carrots into about 1-inch pieces;

peel squash and cut into similar pieces (microwaving the whole

squash for a minute or two makes it much easier to peel and

chop).

Add carrots, squash, tomatoes, water, salt, and rosemary to the

onions.

Cover and simmer until vegetables are very soft, about an hour.

Let cool till easy to handle safely.

Puree in a blender in batches till smooth, using enough of the

soup liquid each time to keep the blades spinning easily.


Greek SaladDressing:

¼ cup olive oil

¼ cup red wine vinegar

1 clove garlic (crushed)

1 tsp dried oregano

½ lemon, juiced

Fresh ground pepper to taste

Salad:

1 romaine lettuce

1 cucumber (diced)

1 onion cut into rings

1 cup of diced tomatoes or grape tomatoes

¾ cup feta cheese (or more)

1 cup shredded red cabbage

Hors D ’ouvresMeatballs:

2 lbs ground beef

2 eggs

¼ cup water

1 cup bread crumbs

1 small onion (grated)

1 ½ tsp salt

1/8 tsp pepper

Sauce:

1½ can jellied cranberry sauce

12 oz bottle chili sauce

2 tbsp brown sugar

1 tbsp lemon juice

Stir all ingredients until smooth.

Add meatballs.

Simmer at 325°F for one hour.

Basic Cheese Sauce ..........................

BBQ Sauce .......................................

Guacamole .......................................

Hoisin Sauce .....................................

Hummus ...........................................

Kumquat Marmalade ..........................

Mayonnaise .......................................

Red Pepper Relish .............................

Smooching Pickle ..............................

Szechwan Peanut Sauce ...................

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Basic CheeseSauce2 tbsp butter

2 tbsp all-purpose flour

1 cup milk

1 cup shredded cheese

Salt and pepper to taste

Melt the butter in a medium saucepan over medium heat.

Stir in the flour, being sure to combine it with the butter very well,

to make a roux.

Let cook, stirring constantly, for about 2 minutes. Do not let it

darken.

Gradually add the milk, about ¼ cup at a time, whisking or stirring

vigorously to incorporate.

Cook over medium-low heat, stirring often, until thickened and

just starting to boil, about 10-15 minutes.

Add the cheese and stir until melted. Taste for seasoning and

add salt and pepper as desired.

Notes: For a thinner sauce, add a little more milk. For a milder

cheese flavor, add less cheese. Add other seasonings as

desired.

BBQ Sauce1 ½ cup ketchup

1 cup cider vinegar or red wine vinegar

¼ cup Worcestershire sauce

¼ cup soy sauce

1 cup packed brown sugar

2 tbsp dry mustard

4 tbsp chili powder

1 tbsp ground ginger

2 cloves of garlic, minced

2 tbsp vegetable oil

3 slices of lemon

Combine in a medium saucepan over medium heat and cook,

stirring often, until the sauce comes to a boil.

Simmer, stirring often, for five minutes. Remove the lemon slices.

This sauce will keep, covered and refrigerated, for up to 2 weeks.


Guacamole4 Avocados

1 large tomato

1 large onion

4 cloves of garlic

1 tsp salt

½ tsp hot chili powder

½ tsp chipotle powder

1 lime, juiced

Peel and pit the avocados, and mash them in a medium/large

bowl to desired consistency.

Chop onions and tomatoes and mix them with the mashed

avocados.

Mince garlic and add to avocado mixture.

Add salt, spices, and lime juice.


Hoisin Sauce1 ½ tbsp hoisin sauce

1 ½ tbsp hot catsup (or Chinese chili sauce, or regular catsup)

1 tsp Worcestershire sauces

1-3 tsp chili paste

(We usually double the recipe)

Hummus4 cups (or two 28oz cans) chickpeas (drained)

½ cup of tahini (sesame paste)

1/3 cup warm water

1/3 cup best quality olive oil

Juice of 2-3 lemons

4 or more garlic cloves

1 ½ tsp salt

2 tsp ground cumin seed

Fresh ground black pepper to taste

Combine chick peas, tahini, warm water, olive oil, and process

until smooth and creamy.

Add garlic, salt, cumin seed, and pepper.


Kumquat Marmalade10 cups ripe kumquats

4 cups water

8 cups sugar

1 tbsp epsom salts

Wash kumquats.

Cut kumquats in half and remove most of the seeds. Chop in

food processor, about two cups at a time, to give about 8 cups

chopped fruit.

Boil for 10-15 minutes. It will be very thick. Stir continuously so it

doesn’t burn.

Add the sugar and return to a boil, stirring continuously. Boil 10

minutes or so, until jam “sheets” off the spoon and looks like it’s

starting to be jelly-like.

Add 1 tablespoon Epsom salts and stir in well.

Bottle in sterilized jars.

Makes about a dozen 250 oz jars of jam/marmalade.


Mayonnaise Small clove garlic (minced)

1 egg

1 ½ tbsp lemon juice

2 heaping tsp Dijon

Pepper & paprika to taste

½ tsp salt

1 cup oil

1 tbsp vinegar

Smooching Pickle6 medium tomatoes

6 peaches

6 pears

3-6 Spanish onions

3 sweet green peppers

½ oz whole allspice

32oz white vinegar

5 cups white sugar

2 tbsp salt

Peel and chop fruit.

Tie allspice in small piece of cloth (remove spice after boiling).

Boil all ingredients in 8 quart or larger pan until quite thick.

Boil over low heat, stir often.

To prevent burning put in oven at 350°F for 1-2 hours.


Red PepperRelish12 sweet red bell peppers, washed, seeded, and chunked

1 tbsp salt

2 cups white vinegar

3 cups sugar

Grind peppers in food processor or blender (or chop very fine).

Add salt, stir, and let stand for 3 hours.

Drain (reserve the juice for soups or stir fry – it freezes well).

Empty drained red pepper into large pot and add sugar and

vinegar. Simmer for one to two hours (or more) until consistency

of jam. Pour into sterilized small jars and seal. Makes 8 small jars

(250 ml)

Serve with meats, cold, roast, barbequed (especially good

with chicken or pork) or with cheese and crackers. (Wonderful

with goat cheese or other soft cheese on top of crackers as an

appetizer.)


Szechwan Peanut SauceWhole bud of Garlic (or 12 cloves)

3/8 cup soy sauce

2 tbsp water

2 tbsp sugar

3 tbsp hot chili oil

½ cup rice wine vinegar

1 tbsp molasses

10oz peanut butter (chunky, unsweetened)

1 cup cilantro stirred in before served

Process all ingredients (peanut butter last) except cilantro.

Stir in cilantro right before serving.

Chicken Noodle Casserole .................

Chicken Pot Pie ................................

Chili .................................................

Chiles Rellenos .................................

Curried Lamb ....................................

De Mara Hash ...................................

Drumsticks ........................................

Farmhouse Stew ...............................

French Canadian Meat Pie .................

Greek Meatballs in Wine Sauce ..........

Honey Curry Chicken .........................

Lasagna ...........................................

Vegetarian Lasagna ...........................

Meatloaf ...........................................

Peanutty Chicken ..............................

Penne ala Vodka ...............................

Pesto ...............................................

Phyllo-Turkey Rolls ............................

Sesame Lemon Chicken ....................

Spaghetti Sauce ...............................

Squash Souffle .................................

Stuffed Bacon Rolls ...........................

Sweet and Sour Meatballs ..................

Tangy Chicken Breasts ......................

Teriyaki Chicken ................................

Three Cheese Chicken Penne ............

Vindaloo ...........................................

Yogurt Parmesan Chicken ..................

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Chicken Noodle CasseroleSauce:

4 tbsp butter

4 tbsp flour

2 cups milk

Salt and pepper

Add:

1 package of cream cheese (8oz)

1 1/8 tsp garlic salt or powder

1 lb or 1 can of mushrooms

2 tins of mushroom soup

3 lbs cut up, cooked chicken

Cook covered in slow oven.

Take meat off while still warm.

Cook one package of noodles (12 oz).

Layer noodles and sauce in large, buttered casserole dish.

Sprinkle with buttered crumbs.

Heat for 30 minutes at 350°F or until hot.

ChiliOne onion (chopped)

1 tbsp margarine

One package ground beef

2 cans tomato soup

2 cans tomato paste

One large can kidney beans

¼ cup chili powder

1 tsp curry paste

1 tsp cayenne or chili peppers (or 2 tsp, for extra spicy)

1 tsp oregano

3 tbsp Worcestershire sauce

2 tbsp vinegar

3 cloves garlic (minced)

1 tbsp Tabasco sauce (optional)

Melt butter in a medium sized sauce pan.

Add onions.

Once onions are browned, add ground beef.

Stir until fully cooked.

Turn down heat and add soup, paste, and kidney beans.

Add the rest of the ingredients.

Tastes best when left to simmer for awhile.


Chicken Pot Pie2 tbsp butter

1 tsp salt

2 tbsp flour

1 cup milk

Chicken gravy

Thyme, rosemary, sage

12 oz pre-cooked chicken, cut into cubes

1 cup pre-cooked vegetables of your choice

Heat butter and salt to sizzling.

Add flour to make a roux.

Add milk while thickening to make a total of about 2 cups sauce.

Add leftover chicken gravy for flavoring.

Add spices.

Mix chicken, veggies, sauce in a casserole.

Top with pie dough or biscuits.

Bake at 325°F for ½ hour or till topping is baked through.


Curried Lamb½ cup sliced onion

½ cup diced celery

1 minced clove garlic

2 tbsp oil

1½ cups lamb gravy,

salt to taste

1 tsp Worchestershire sauce

1½ tsp curry powder

1½ cups leftover lamb, cut in small cubes

Saute onion and celery in oil till tender.

Add garlic and stir for a moment or two.

Add curry, Worcester, gravy and liquid if needed.

Simmer over low heat about 15 minutes.

Add lamb and heat thoroughly. Serve over rice.


Chiles Rellenos8 sweet peppers

½ cup white vinegar

1 tsp salt

30 green beans

3 carrots

1 lb ground beef

1 onion, minced

6 large cloves garlic, minced

4 tomatoes, minced

½ tsp thyme

1 tsp cinnamon

3 bay leaves

½ tsp black pepper

vinegar/salt juice from peppers

Grated cheese

Briefly boil peppers and soak overnight in vinegar and salt.

Boil beans and carrots until cooked. Mince.

Saute ground beef, onions, and garlic.

Add bean and carrot mixture to the ground beef mixture

Add remaining ingredients to mix.

Drain mix, stuff peppers, shape with hands. Cover with grated

cheese.

Bake at 350°F for 30 minutes or less. Serve with rice. Serves 4

De Mara Hash1 package (12oz) egg noodles

2 lbs ground beef

2 medium onions chopped

1 package (3oz) cream cheese

2 tbsp (or less) Worcestershire sauce

1 can mushroom soup

1 can tomato sauce

1 can (4oz) mushrooms

1½ tsp salt

½ tsp black pepper

1 cup chopped almonds

1 cup cornflakes

Brown onions and beef.

Add all other ingredients (except cornflakes and chopped

almonds) and cook until blended.

Cook noodles in boiling water.

Drain and place in greased casserole dish.

Pour beef mixture over.

Add nuts and cornflakes.

Bake at 350°F for 20 minutes.


Drumsticks5 lbs chicken drumsticks

½ cup medium dry white wine

¼ cup ketchup

¼ cup vegetable oil

Juice of one large lemon

2 tbsp brown vinegar

1 tbsp brown sugar

1 tbsp paprika

1 tbsp onion powder

2 tbsp each molasses, honey, and soy sauce

2 tbsp instant beet bouillion or 4 beet cubs

1 tsp ground ginger

¾ tsp margarine

1 tsp pepper

½ tsp celery salt

1 large clove of garlic minced

Layer chicken pieces in large sized roasting pan.

Simmer remaining ingredients together over low heat just to heat

through.

Pour over chicken.

Bake, covered, for 30 minutes at 400°F.

Reduce heat to 350°F, remove cover and bake another 30-45

minutes until golden and tender.

Baste often.

Greek Meatballs in Wine Sauce¾ lb ground lamb

¾ lb ground beef or veal

1 small yellow skinned onion, minced or grated

2 cloves of garlic

A handful of flat-leaf parsley, chopped

Salt and pepper

1 tbsp butter

1 tbsp extra virgin olive oil

1 cup dry white wine

½ lemon

Preheat a medium skillet over medium heat.

Combine meats, onion, garlic, parsley, salt, and pepper.

Add butter and oil to pan and begin rolling small, bite-sized balls,

adding balls to pan as you roll them.

Cook balls 10-12 minutes, shaking pan occasionally to brown

equally on all sides.

Deglaze pan with wine and allow wine to reduce by half, 1 or 2

minutes.

Remove pan from heat and squeeze the juice of ½ lemon over

the meatballs.


Farmhouse Stew1 ½ lbs beef chunks cut into 1 inch pieces

One 19oz can tomatoes

One 10oz can tomato soup

1 tbsp tapioca

½ tsp Worcestershire sauce

1 tsp dry mustard

1 tsp salt

1 clove garlic (minced)

1/8 tsp powdered thyme

1/8 tsp pepper

2/3 cup dry red wine

Mix together.

Put in a large casserole dish.

Cover.

Cook slowly for 3 hours at least at 300°F.

Stir frequently.


French Canadian Meat Pie3 lbs lean ground pork

1 lb ground beef

1 onion


Cook pork on low heat for 4 hours.

Add 1 inch of water .

Add ground beef.

Bake at 400°F until brown.


Honey CurryChicken3-4 breasts of boneless, skinless chicken

1/4 cup butter

1/2 cup honey

1/4 Dijon mustard

2 tbsp prepared mustard

1 tbsp curry powder

1/2 lime, juice and rind finely grated

1 tsp salt

1 clove garlic


Arrange chicken in a single layer in a pyrex baking dish.

In a metal saucepan, combine remaining ingredients and bring to

a boil.

Remove from heat and pour over chicken.

Bake for 45 minutes.

Baste from time to time if necessary.

Lasagna½ package lasagna noodles

1 28oz can Italian tomato sauce

1 lb lean ground beef

3 large cloves of garlic

Onion powder

1 tsp salt

1 lb ricotta cheese

1 lb mozzarella

1 cup milk

Cook ground beef.

Mix with sauce.

Season to taste with seasonings.

Cook noodles for 10 minutes.

Slice cheeses thin.

Mix ricotta with milk.

Layer noodles, sauce, cheeses in 9 x 13 pan.

Finish with sauce and mozzarella .


VegetarianLasagna1 big bunch of broccoli or spinach

1 small container ricotta (~436 grams)

1 small container cottage cheese

1 cup mozzarella cheese, grated (+ another 1 cup for final

topping + parmesan)

Spices to taste (Oregano, basil, rosemary, salt, pepper, etc.)

2 medium eggs

2 cups spaghetti sauce

Preboil 1 package lasagna noodles.

Boil broccoli till tender but not soft. Drain well, then chop fine.

Layer the lasagna in a 9x13” lasagna pan, starting with a thin

layer of sauce, then noodles, then cheese mix, then sauce,

noodles, cheese mix, etc.

On the top of the lasagna put ½ cup more of mozzarella while it

is cooking, then at the very end, another ½ cup of mozzarella and

parmesan.

Cook at 375°F for 30-45 minutes.

Peanutty Chicken1 tbsp peanut oil

4 chicken breasts

1 tsp grated fresh ginger

2 green onions

½ cup peanut sauce

1 tbsp soy sauce

Chopped peanuts (optional)

Heat oil in frying pan at medium heat.

Add chicken.

Cook until brown.

Remove chicken.

Stir ginger and green onions into pan.

Cook over medium heat for one minute.

Pour in peanut sauce and chicken broth.

Pour over chicken.


Meatloaf¾ cups oatmeal

¾ cups bran

tomato paste

½ cup milk

1 ½ lbs lean ground beef

2 eggs

1 tsp salt

1 onion chopped

2 garlic cloves

Combine.

Line loaf pan bottom with a thin layer of ketchup to make it easier

to get out.

Bake 1 hour at 325°F.


Pesto4 cups fresh basil leaves

3 cloves garlic

½ cup pine nuts

¾ cup parmesan

½ cup olive oil

Grind all up in a blender or food processor.

Serve immediately over pasta or chicken, or freeze in small

packages for later use.


Penne ala Vodka¼ cup olive oil

4 cloves garlic, diced

½ tsp red pepper flakes

sea salt

tomato puree ( 28 oz)

1 pound dried penne noodles

1 cup heavy cream

2 tbsp vodka

¼ cup fresh Italian parsley leaves, cut with scissors

Set a large pot of water to boil for the pasta.

Place garlic, olive oil, red pepper flakes, and a pinch of salt in an

unheated large saute pan.

Turn heat to medium and cook for a few minutes until garlic is

golden but not at all crispy.

Stir in tomato puree. Simmer for about 15 minutes until sauce

has thickened.

In the meantime, cook Penne.

Add cooked pasta to the now thickened sauce in the large saute

pan. Stir pasta to coat with sauce. Add Vodka and stir again. Add

cream and stir again. Cover pan and turn heat down to low.

Let sit for a couple of minutes before serving.

Season with salt to taste.

Serve topped with fresh chopped parsley and/or parsley flowers.

Phyllo Turkey Rolls1 bunch of fresh spinach

2 tsp olive oil or butter (for sauté)

1 large yellow onion, finely chopped

1 clove of garlic

1/3 lb feta cheese

2 tsp fresh parsley, finely chopped

3 tbsp of whole wheat flour or Soya flour

18-20 phyllo sheets

3 cubes butter, salt free (for brushing phyllo)

2 eggs

4 turkey breasts

Rinse and stem the spinach, chop into small pieced or tear into

shreds. Drain well to dry thoroughly.

In a large sauté pan over medium heat, warm the olive oil or melt

the butter. Add the spinach, chopped onions and garlic and

sauté until the spinach wilts and cooks down, approximately 5

minutes.

Transfer to a sieve and drain well. Set aside in large mixing bowl.

Crumble feta into the bowl containing the spinach and onions.

Add the flour, chopped parsley, and eggs. Mix thoroughly.

Marinade the turkey breasts in oil, Soya sauce, garlic, oregano,

and lemon juice. Fry into a pan or on the barbeque for 4 minutes

a side. Melt the 3 cubes of butter (low heat; don’t let it bubble).

Brush a 9x13 inch baking pan with olive oil or melted butter.

Layer 4 phyllo sheets, lightly brushing each with oil or melted

butter before adding the next layer.

Brush all the edges first since that is where the drying will begin.

Spoon ¼ of the spinach mixture over the top of the phyllo.

Place turkey breast on top. Fold the phyllo to make a package.

Bake until golden (approx 30-40 minutes).


Sesame Lemon Chicken1 tbsp sesame oil

4 chicken breasts, skinned

2 tsp sesame seeds

2 tbsp lemon juice

Heat oil in a frying pan.

Add chicken.

Remove chicken when browned.

Add sesame seeds to pan.

Stir until golden (about one minute).

Remove pan from heat.

Add lemon juice and stir.

Spoon over chicken.

Spaghetti Sauce1 lb of ground turkey or beef

1 can of Hunts Spagetti Sauce

1 onion

2 garlic cloves (minced)

1 tbsp olive oil or margarine

1 tbsp red wine vinegar

1 tbsp worchestshire sauce

1 tbsp chili powder

1 tsp oregano

red chili peppers (to your own comfort level)

Heat olive oil in large saucepan.

Add chopped onions and brown.

Add minced meat, & cook until meat is no longer pink.

Add can of spagetti sauce and remaining ingredients, simmer for

15 minutes.


Squash Souffle2 lbs yellow or crooknecked squash, sliced

1 medium onion

1 tsp salt

½ tsp sugar

3 tbsp melted butter

3 tbsp flour

2 eggs, slightly beaten

1 cup milk

½ lb sharp grated cheddar cheese

bread crumbs

Combine squash, onion, salt, and sugar.

Simmer with a small amount of water for about 20 minutes.

Drain well.

Mash or otherwise chop very fine.

Add eggs, melted butter, flour, milk, and cheese.

Add seasoning to taste.

Bake in 1 ½ quart casserole for 30 minutes at 350°F.

Top with crumbs and bake for 10 minutes more.


Stuffed Bacon Rolls12 slices bacon

1 onion, chopped

2 cloves garlic, minced

1 egg

½ cup tomato sauces

¾ cup soft bread crumbs (1 sliced loaf of bread)

14oz can sliced mushrooms

2 tbsp parsley

1 lb ground beef

¼ tbsp salt

1/8 tbsp pepper

Partially cook bacon and retain 2 tbsp drippings. Set bacon aside

Cook onion and garlic until tender but do not brown (retain

drippings).

In bowl combine egg and tomato sauce. Stir in bread crumbs,

mushrooms, onion mixture, parsley, salt, and pepper.

Add meat and mix well. Divide into 4 parts.

Place two slices of bacon side by side on wax paper.

Cut another slice in ½. Place the 2 ½ slices crosswise.

At one end of bacon slices, overlapping slightly, pat ¼ meat

mixture evenly over bacon.

Roll up “jelly roll style” starting from the narrow end and place roll

seam side down on rack.

Repeat with remaining bacon and meat.


Makes 4 servings.

Sweet and Sour MeatballsSauce:

1 cup ketchup

½ cup water

3 tbsp brown sugar

4 tbsp vinegar

3-4 tbsp Worcestershire sauce

Make meatballs out of 1 ½ lbs of ground beef.

Cook meatballs until brown.

Pour sauce over meatballs and let simmer for a couple minutes.


Teriyaki Chicken3 whole chicken breasts (or 6 legs)

½ cup soy sauce

½ cup sugar

3 cloves garlic

½ cup dry sherry (or cooking wine)

Mix soy sauce, sugar, and sherry.

Dip chicken in sauce.

Place on cookie sheet.

Bake at 375°F for about 60 min, basting frequently and turning

chicken breasts to brown both sides.


Tangy Chicken Breasts4 chicken breasts boned and skinned

4 strips of bacon

1 package chipped beef (pastrami) or ham

1 cup sour cream (yogurt)

1 can mushroom soup

Salt and pepper

Pepper chicken breasts and roll in bacon strips.

Put each chicken breast on top of a slice of chipped beef or

ham.

Place in a casserole dish.

Mix soup, cream, and mushroom soup.

Pour on top of chicken.

Bake covered at 300°F for 2 hours.

Uncover for last 30 minutes.

Cheesy Chicken Penne1 tbsp olive oil

3 cups thinly sliced mushrooms

1 cup chopped onion

1 cup chopped red bell pepper

3 cups chopped fresh spinach

1 tbsp chopped fresh oregano

¼ tsp freshly ground black pepper

1 (16-ounce) carton cottage cheese

4 cups hot cooked penne

2 cups shredded roasted skinless, boneless chicken breast

1 cup shredded sharp cheddar cheese, divided

½ cup grated fresh Parmesan cheese, divided

½ cup milk

1 (10 3/4-ounce) can condensed cream of chicken soup


Heat olive oil in a large nonstick skillet coated with cooking spray

over medium-high heat. Add mushrooms, onion, and bell pepper;

sauté 4 minutes or until tender. Add spinach, oregano, and black

pepper; sauté 3 minutes or just until spinach wilts.

Place cottage cheese in a food processor; process until very

smooth. Combine spinach mixture, cottage cheese, pasta,

chicken, ¾ cup cheddar cheese, ¼ cup Parmesan cheese, milk,

and soup in a large bowl.

Spoon mixture into a 2-quart baking dish coated with cooking

spray. Sprinkle with remaining ¼ cup cheddar cheese and

remaining ¼ cup Parmesan cheese. Bake at 425° for 25 minutes

or until lightly browned and bubbly.


Vindaloo1 large white onion, cubed

3 large tomatoes, cubed


5-8 tbsp Patak’s Vindaloo Paste

1-2 lbs of meat (beef, lamb, goat, your choice) diced

¼ cup of yogurt (or to taste)

Gently heat oil and fry onion for 2 minutes.

Add meat and cook for 3 minutes or until meat is sealed.

Add Vindaloo Paste and cook for 2 minutes.

Add tomatoes and yogurt, mix well.

Simmer for 10-30 minutes.

The longer it simmers the better it is!

Yogurt Parmesan Chicken½ tsp thyme

½ cup lemon juice

½ cup parmesan cheese

8 chicken breast halves


Sauce:

½ cup plain yogurt

¼ cup mayonnaise

¼ cup green onions (chopped)

½ tsp Worcestershire sauce


Blend well yogurt, mayo, onions and Worcestershire sauce.

Place chicken in a 13 x 9 casserole dish.

Sprinkle with salt, pepper, and thyme.

Pour lemon juice or orange juice over it.

Pour sauce over chicken and then sprinkle with parmesan

cheese.

Bake uncovered in 350°F oven for 1 hour.

Serves 8.

BreadCountry Seed Bread ..........................

Kyle’s Favorite Bread Recipe ..............

Scottish Baps ...................................

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Country Seed Bread1 ¼ cup very warm water

2 tbsp honey


1 ½ tsp salt

1 cup all-purpose flour

2 cups whole wheat flour

¼ cup flax seeds

2 tbsp sesame seeds

1 tbsp poppy seeds

2 tsp quick rising yeast

Into pan of 1.5 to 2 lb. bread machine, place (in order) water,

honey, oil, salt, all-purpose and wholewheat flours, flax seeds,

sesame seeds, poppy seeds and yeast. Do not let yeast touch

liquids.

Choose whole wheat setting.

Scottish Baps2 scant tsp active dry yeast (or less than 1 package)

2/3 cup lukewarm milk (whole is best)

2/3 cup lukewarm water

1 tsp salt

3 cups unbleached flour, plus extra for finishing

Dissolve yeast in the milk and water in a medium bowl.

Sift the salt with the flour into a large bowl.

Pour the well-mixed wet mixture into the dry mixture and stir.

Turn out onto a floured board and knead lightly. Place dough in

an oiled bowl, cover with saran wrap, and let rise in a warm place

for about 1 hour.

Flour a baking sheet. Punch down the dough and divide it into 8

or 9 portions. Form these into ovals, and set them on the baking

sheet, leaving as much room as possible between them.

Cover with plastic wrap touching the dough to prevent a skin

from forming and let them sit for 15 minutes to rise again. Preheat

the oven to 425°F.

Brush the tops and sides of the baps with milk, then sprinkle

with flour. With a floury finger, make a deepish impression in the

centre of each bap. Bake on the centre shelf of the oven for

15–20 minutes, or until puffed and just golden.


Kyle’s Favorite Bread1.5 cups milk

1/3 to ½ stick butter

½ tbsp salt

3 tbsp sweetener (Molasses, honey, sugar, ...)

¼ cup raisins

¼ cup oats

¾ tbsp cinnamon

1 tbsp cocoa

3 cups flour

2 tsp yeast

1.5 lb loaf - light or medium crust setting, whole wheat or white

setting depending on flour choice.

Put the ingredients in the maker in the order listed.

Apple Crisp .......................................

Apple Pie ..........................................

Banana Bread ...................................

Banana Fudge Muffins .......................

Blackberry Cobbler ............................

Blueberry Happy Boys ........................

Carrot Cake .......................................

Cream Cheese Icing ...........................

Chocolate Cream Cheese Icing ...........

Chocolate Banana Cake .....................

Chocolate Buttercream Icing ...............

Easy Chocolate Icing ..........................

Gingerbread ......................................

Hot Chocolate ...................................

Hot Milk Cake ....................................

The Husband Catcher ........................

Key Lime Pie .....................................

Lemon Loaf .......................................

Massively Chocolate Cake ..................

Mincemeat ........................................

Orange Cake .....................................

Pecan Pie .........................................

Pie Crust ...........................................

Plum Pudding ....................................

Pumpkin Pie ......................................

Sour Cream Chocolate Cake ..............

Sour Cream Coffee Cake ....................

Vanilla Wafer Dessert .........................

Zucchini Almond Cake .......................

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Apple Crisp3-4 medium sized apples

¾ cup oatmeal

¾ cup brown sugar

½ cup flour

1 tsp cinnamon

½ cup butter

Pare and slice apples thinly.

Arrange slices in greased pan.

Combine oats, sugar, spices, and flour.

Cut in butter.

Sprinkle mix overtop.



Apple Pie5 to 6 cups apples (northern spy apples)

½ cup white sugar

½ tsp cinnamon

1 tbsp cream

Pare, core, and thinly slice apples.

Line a 9 inch pie pan with pie dough.

Cover pie with a pricked upper crust. Bake in a 450°F oven for

10 minutes.

Reduce heat to 350°F.

Bake 34-45 minutes or until golden brown.

Banana Bread1 cup sugar

½ cup butter

2 eggs

3 squished bananas

1 tsp baking soda

½ tsp baking powder

¾ cup flour

½ package chocolate chips (optional)

Mix together.

Bake at 350°F for 1 hour.


Banana Fudge Muffins1 square unsweetened chocolate melted and cooled

¾ cup buttermilk

½ cup vegetable oil

¾ cup firmly packed brown sugar

1 tbsp honey

2 eggs

½ cup mashed banana

¼ cup flour

1 tsp baking soda

1 tsp salt

1 cup chocolate chips

1 cup bran flakes cereal

Combine chocolate, buttermilk, oil, brown sugar, honey, eggs,

and bananas.

Mix well and add flour, baking soda, salt and chocolate chips.

Mix only enough to dampen flour.

Stir in cereal.

Bake 30-35 minutes at 375°F

Makes 12 muffins.

Blueberry Happy Boys2 cups blueberries

¾ cup sugar

¾ cup water

Boil together for 3 minutes till juicy.

Make a soft dough from:

2 cups flour

1 tbsp sugar

pinch salt

4 tsp baking powder

3 tbsp marg/butter

2/3 cup milk or water

Drop by spoonfuls into the liquid.

Cover, simmer 10 minutes (don’t peek).

Makes 6 servings (or fewer if you’re hungry).


Blackberry Cobbler2 cups blackberries, sugared or not

2 tsp baking powder

¼ pound butter (1 stick)

pinch of salt

1 cup sugar

¾ cup milk

¾ flour

Melt butter in a large baking dish.

Sift together sugar, flour, baking powder, and salt.

Add milk and beat until smooth.

Pour mix into butter. Do not stir.

Spoon fruit onto mixture. Do not stir.

Bake in a slow oven at 325°F for 50-60 minutes.

Stir just a little bit by pulling it away from the pan edges when it

just begins to firm up and let the center run to the sides.


Carrot Cake2 cups all-purpose flour

2 tsp baking powder

2 tsp cinnamon

1 tsp baking soda

¾ tsp salt

½ tsp nutmeg

¾ cup each granulated and packed brown sugar

3 eggs

¾ cup vegetable oil

1 tsp vanilla

2 cups grated carrots

1 cup drained canned crushed pineapple

½ cup chopped pecans

Grease and flour 13- x 9-inch (3.5 L) metal cake pan; set aside.

In large bowl, whisk together flour, baking powder, cinnamon,

baking soda, salt and nutmeg.

In separate bowl, beat together granulated and brown sugars,

eggs, oil and vanilla until smooth; pour over flour mixture and stir

just until moistened.

Stir in carrots, pineapple and pecans. Spread in prepared pan.

Bake in centre of 350°F oven for 40 minutes or until cake tester

inserted in centre comes out clean. Let cool in pan on rack.


Cream Cheese Icing2 (8 ounce) packages cream cheese, softened

½ cup butter, softened

2 cups sifted confectioners’ sugar

1 tsp vanilla extract

In a medium bowl, cream together the cream cheese and butter

until creamy.

Mix in the vanilla, then gradually stir in the confectioners’ sugar.

Store in the refrigerator after use.

Chocolate Cream Cheese Icing4 oz cream cheese, room temperature

1/3 cup Lyle’s Golden Syrup or light corn syrup

4 oz good quality dark chocolate (60% cacao), chopped

Using an electric mixer beat the cream cheese in a large bowl

until light and smooth. Beat in the syrup.

Place the chocolate in another bowl and place the bowl over a

small pot of boiling water.

Stir constantly until the chocolate melts.

Add the melted chocolate to the cream cheese mixture and beat

just until blended.


Chocolate Buttercream Icing½ cup butter (NOT margarine), softened

2 2/3 cups icing sugar, sifted

1/3 cup whipping cream

1 ½ tsp vanilla

¾ cup unsweetened cocoa powder, sifted

Cream the butter in a small bowl.

Blend in the cocoa powder, vanilla, and confectioners sugar,

alternately with the cream.

Beat with an electric mixer, until the desired texture is achieved.

Easy Chocolate Icing2 squares unsweetened chocolate

1 ½ tbsp margarine or butter

3 ½ tbsp milk

Pinch of salt

1 ½ cups sifted icing sugar (more if you want thick icing)

½ tsp vanilla

Melt chocolate and margarine over hot water.

Measure sifted icing sugar into bowl.

Add salt, milk, and vanilla to sugar mix.

Add melted chocolate and mix well.

Spread.


Chocolate Banana Cake2 cups sugar

1 ¾ cups all-purpose flour

¾ cups cocoa

1 ½ tsp baking powder

1 ½ tsp baking soda

1 tsp salt

2 eggs

1 cup (2 large) ripe bananas, mashed

1 cup warm water

½ cup milk

½ cup oil

1 tsp vanilla

Pre-heat oven to 350°F. Grease a 9x13 pan.

Combine sugar, flour, cocoa, baking powder, baking soda, and

salt. Mix well.

In a large bowl, whisk together eggs, banana, warm water, milk,

oil, and vanilla.

Add dry ingredients, whisking until smooth and thoroughly

blended. Batter will be thin.

Pour into prepared pan. Bake for 35-40 minutes, or until

toothpick inserted in centre comes out clean.

Cool cake in pan on wire rack.

Makes about 16 servings.


Gingerbread½ cup margerine

½ cup brown sugar

1 cup molasses

2 eggs

2 cups flour

1 tsp baking soda

1 tsp ginger

1 tsp salt

1 tsp cinnamon

½ cup milk (or ¾ cups)

Cream margarine and sugar.

Add molasses.

Beat eggs and add.

Mix the dry ingredients together and add them alternately with

milk.

Bake in 9x9 pan at 350°F for 40 mins.

Hot Chocolate4 cups milk

1 cup chopped milk chocolate

2 tbsp unsweetened cocoa powder

Bring the milk to a simmer in a medium saucepan over medium to

medium-high heat.

Add the chocolate and cocoa powder.

Whisk until the chocolate has melted.

Simmer for an additional minute, whisking continuously.

Remove from the heat and pour into mugs. Top with dollops of

whipped cream or marshmallows, sprinkle with cocoa powder,

and serve.


The Husband Catcher½ cup milk

½ cup cocoa

½ cup butter

1 ½ cup sugar

3 eggs separated

¾ tsp baking soda

2 tsp baking powder

2/3 cup milk

1 tsp vanilla

2 cups flour

Cook milk with cocoa until thick and smooth.

Set aside to cool. Cream butter and sugar.

Add beaten egg yolks. Sift flour, soda and baking powder and add

alternately with milk to butter mixture.

Add chocolate mixture and vanilla, mix well.

Fold in stiffly beaten egg whites.

Bake in 2 well greased cake tins in 350°F oven for 30 minutes.


Hot Milk Cake2 eggs

1 cup sugar

1 cup flour

1 heaping tsp baking powder

½ cup milk – heat

1 tbsp butter

1 tsp vanilla

Beat eggs lightly.

Add sugar slowly.

Add dry ingredients alternately with butter melted in hot milk.

Add vanilla.

Bake in 9x9 pan at 350°F for 20-30 minutes.

Key Lime PieOne 9” graham cracker pie shell

One 14oz can sweetened condensed milk

3 egg yolks (save the whites for a meringue)

½ cup lime juice

Combine milk, egg yolks, and lime juice.

Blend till smooth.

Pour into pie shell and bake at 350°F for 15 minutes.

Let stand 10 minutes before refrigerating. Cool well.

Top with whipped cream or meringue.


Lemon Loaf½ cup of margarine

1 cup sugar

2 eggs

1 tsp baking powder

2 cups flour

Pinch of salt

½ cup of icing sugar

Grated rind of three lemons

Cream together margarine and sugar

Add eggs and beat

Add other ingredients except icing sugar

Bake in 350°F oven for 45-60 minutes.

While hot, pour juice of three lemons and icing sugar.


Massively Chocolate Cake½ cup milk

3 eggs (separated)

1 tsp vanilla

½ cup cocoa

¾ tsp baking soda

2 cups flour

½ cup butter

2 tsp baking powder

1 cup sugar

2/3 cup milk

Cook milk and cocoa until thick and smooth. Cool.

Cream butter and sugar.

Add beaten egg yolks.

Sift flour, soda and powder.

Add alternately with milk to butter mix.

Add chocolate mix and vanilla.

Mix well.

Fold in stiffly beaten egg whites

Bake in 2 well greased cake tins at 350°F for 30 minutes.

Mincemeat1 lb raisins

1 lb currants

1 lb suet

1 lb apples, cut up

1 lb sugar, white

1/3 lb candy peel

1 tbsp salt

1 tsp nutmeg

1 tbsp cloves

1 tsp cinnamon

1 cup rum

Mix and store in covered jars.


Orange Cake½ cup butter

1 cup white sugar

2 eggs

½ tsp baking soda

1 cup sour milk

Pinch of salt

Grated orange rind

1 ¾ cup flour

2 tsp baking powder

Cream butter.

Add sugar & eggs.

Mix in sour milk and dry ingredients alternately.

Don’t mix too well when mixing dry ingredients with milk.


Pecan Pie3 eggs, beaten

½ cup brown sugar

1 cup light corn syrup

½ tsp vanilla

1 cup pecan pieces

Mix, put into plain unbaked pastry shell.

Bake 10 mins at 450°F, then reduce to 350°F for 35 minutes.


Pie Crust1 egg

5 cups flour

2 tsp baking powder

2 tsp salt

1 tsp vinegar

1 pound of lard

1 egg

Mix together flour, baking powder, and salt.

Cut in lard.

Beat the egg in a cup, fill with cold water.

Add vinegar and stir.

Mix into flour mixture.

Plum Pudding1 lb raisins

1 lb currants

1 lb brown sugar (2 ¼ cups)

1 lb ground suet

1 lb flour (4 ½ cups)

½ lb dry bread crumbs

¼ lb mixed peel

¼ lb prunes (½ cup)

1 tsp nutmeg

1 tsp cinnamon

1 tsp allspice

6 eggs

milk, rum, or sherry (enough to make damp)

Mix all dry ingredients. Beat eggs and add.

Add milk, rum, or sherry.

Place in greased pudding bowls (1 large or 3-4 small) filling bowls

no more than 1/2-2/3 full.

Cover bowls with brown paper, tying on with string.

Place in steamer or large kettle containing boiling water and

steam for 12-16 hours (for 1 large pudding) or 3 hours (for

smaller one).

Best if made at least 1-2 months ahead, can be kept for at least

a year.

No need to refrigerate, simply pour on a little sherry/rum from

time to time and keep covered.

Serve with hard sauce.


Pumpkin PieBeat 3 eggs in large bowl. Add:

1 ½ cups canned pumpkin

½ cup brown sugar (packed)

½ cup white sugar

½ tsp salt

1¼ tsp cinnamon

½ tsp ginger

½ tsp nutmeg

1 tsp vanilla

1 ½ cups evaporated milk

Beat for 1 ½ minutes.

Bake 450°F for 15 minutes OR at 350°F for 45 minutes or until a

silver knife inserted in center comes out clean.

Serve with whipped cream.

Sour Cream Coffee CakeTopping:

½ cup walnuts

¼ cup white sugar

½ tsp cinnamon

Batter:

½ cup butter

1 cup sugar

2 eggs

½ pint sour cream

2 cups flour

1 tsp baking soda

¼ tsp salt

In angel cake pan or spring pan, put in half batter and half

topping, then repeat.

Pat down lightly.

Bake 45 minutes at 350°F.


Sour Cream Chocolate Cake4 tbsp cocoa

4 tbsp butter

1 cup white sugar

¼ cup boiling water

1 ¾ cup flour

1 tsp baking soda

1 tsp baking powder

½ tsp salt

1 cup sour milk

1 tsp vanilla

Mix cocoa, butter, sugar, and hot water together.

Combine dry ingredients and add to cocoa mixture alternating

with sour milk.

Add vanilla and mix by hand or mixer for about 2 minutes.



Vanilla Wafer Dessert 1 lb vanilla wafers

2 eggs (separated)

1/2 cup butter

1 cup sugar

1 cup whipping cream

One 15 oz can crushed pineapple (drained)

½ tsp salt

Roll the vanilla wafers into a very fine powder.

Place half wafers in pyrex pan about 12 x 8 inches.

Melt butter and add to this the egg yolks, salt, and sugar. This

makes a paste. In order to keep at runny stage, place pan or

bowl over hot water. Pour over wafers.

Beat cream, beat egg whites and add drained pineapple. Spread

over 2nd layer. Spread rest of wafers over all.

Best made 24-48 hours ahead of time. Keep in refrigerator.


Zucchini Almond Cake 3 cups all purpose flour

2 tsp baking powder

1 tsp baking soda

1 tsp salt

4 eggs

3 cups granulated sugar

1 ¼ cups vegetable oil

1 tsp almond extract

3 cups finely grated zucchini

1 cup ground almonds

Grease well and flour a 10-inch tube pan.

Sift together flour, baking powder, soda and salt.

In large bowl, beat eggs with electric mixer until thick and light-

colored. Gradually add sugar, ¼ cup at a time, beating well

after each addition. Stir in oil and almond extract. Blend in dry

ingredients, mixing until smooth. Stir in zucchini and ground

almonds. Pour batter into prepared pan and bake in 350°F oven

for 1 hour and 15 minutes, or until skewer inserted in centre

comes out clean. Cool in pan on rack for 15 minutes. Remove

from pan and cool completely on rack. Spread with Almond

Glaze.

Almond Glaze:1 ½ cups icing sugar

2 tbsp milk

¼ tsp almond extract

¼ cup toasted sliced almonds

In small bowl, stir together icing sugar, milk and almond extract

until smooth, and spread over top of cooled cake. Let icing run

down sides and sprinkle top with sliced almonds.

Almond Drops ....................................

Brainfood Cookies .............................

Brownies ...........................................

Butterscotch Squares .........................

Butter Tarts .......................................

Chocolate Chip Cookies .....................

Chocolate Coconut Drops ..................

Chocolate Shortbread ........................

Coconut Macaroons ...........................

Cream Cheese Brownies ....................

Ginger Sparklers ................................

Hot Fudge Pudding ............................

McGinty Cookies ...............................

Lemon Squares .................................

Nutty Nuggets ...................................

Oatmeal Cookies ...............................

Old Fashioned Soft Sugar Cookies ......

Orange Chocolate Chip Cookies .........

Shortbread Cookies ...........................

Walnut Crescents ..............................

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Almond Drops1 cup soft butter or margarine

1 cup white sugar

½ tsp salt

2 eggs separated

1 tsp almond extract

2 2/3 cups flour

1 cup finely ground almonds

Cream butter, sugar, salt, egg yolks, and almond extract until

fluffy.

Add flour and ground almonds.

Blend well and chill several hours.

Shape into small balls in palm of hands.

Beat egg whites very lightly and dip each ball into them.

Put on lightly greased cookie sheet and top each with a piece of

slivered almond.

Bake at 350°F for 12 minutes or until lightly browned.

Brainfood Cookies2 cups oats

2 cups white or whole wheat flour

1 ½ cups white sugar

¾ cup butter or margarine, melted

¾ cup molasses

1 egg

1 tsp ginger

1 tsp cinnamon

1 tsp mixed spice (or allspice or nutmeg)

1 tsp baking soda


Line baking pans with baking parchment.

Mix oats, flour, sugar and spices well with melted margarine in a

large bowl.

Mix molasses, egg, and baking soda together in a separate bowl

and stir into dry ingredients. Mix well.

Scoop small mounds onto prepared pans, leaving at least two

inches between.

Bake for about 12 minutes (don’t overcook).


Brownies1¼ cups all-purpose flour

1 tsp salt

2 tbsp dark unsweetened cocoa powder

11 ounces dark chocolate, coarsely chopped

1 cup unsalted butter

1 tsp instant coffee powder

1½ cups granulated sugar

½ cup packed light brown sugar

5 eggs, at room temperature


Preheat the oven to 350°F. Butter the sides and bottom of a

9×13-inch baking pan. In a medium bowl, whisk the flour, salt,

and cocoa powder together.

Put the chocolate, butter and instant coffee powder in a large

bowl and set it over a saucepan of simmering water, stirring

occasionally, until the chocolate and butter are completely melted

and smooth. Turn off the heat, but keep the bowl over the water

and add the sugars. Whisk until completely combined, then

remove the bowl from the pan.

Add 3 eggs to the chocolate mixture and whisk until combined.

Add the remaining eggs and whisk until combined. Add the

vanilla and stir until combined. Do not overbeat the batter!

Sprinkle the flour mixture over the chocolate mixture. Using

a rubber spatula (not a whisk), fold the flour mixture into the

chocolate until just a bit of the flour mixture is visible.

Pour the batter into the prepared pan. Bake in the center of the

oven for 30 minutes, rotating the pan halfway through the baking

time, until a toothpick inserted into the center of the brownies

comes out with a few moist crumbs sticking to it.


Butterscotch Squares1/3 cup butter

1 cup brown sugar

1 egg

¾ cup flour

1 tsp baking powder

1½ tsp vanilla

¼ tsp salt

¼ cup chopped nuts (optional)

Put butter and brown sugar in a saucepan over low heat and stir

until well blended.

Cool slightly, and add unbeaten egg and beat in well.

Add dry ingredients, then vanilla (and nuts if desired) and

combine.

Spread like fudge in a 9 x 9 pan.

Bake at 350°F for about 20 minutes (do not overbake).

Remove to a rack to cool partly.

Cut into squares before they are cold.

Butter Tarts1 cup packed brown sugar

3 tbsp butter

1 egg

¾ cup raisins

pinch salt

Cream butter and sugar. Add egg, salt and raisins.

Place filling in uncooked pastry shells in tart pans (or a pie).

Bake at 375°F for a few minutes, being very careful not to

overcook.

Makes twelve 2” tarts.


Chocolate Chip Cookies1 cup butter

1 cup packed brown sugar

½ cup granulated sugar

2 eggs

1 tsp vanilla

2 cups flour

1 cup oats

1 tsp baking powder

1 tsp baking soda

2 cups chocolate chips

Preheat oven to 375°F degrees.

In a bowl, beat butter and sugars until light and fluffy.

Beat in eggs one at a time. Stir in vanilla.

In another bowl using a wooden spoon, stir together flour, oats,

baking powder and baking soda; stir into butter mixture just until

blended.

Stir in chocolate chips.

Roll dough into balls about 1 ½ inches in diameter.

Place on ungreased cookie sheets, placing balls 2 inches apart.

One sheet at a time, bake in centre of oven for 8 - 10 minutes, or

until just golden.

Let cool on cookie sheet 1 minute, then transfer to rack to cool

completely.


Chocolate Coconut Drops½ cup butter

½ cup milk

2 cups sugar

6 tbsp cocoa

1 cup coconut

3 cups oatmeal

½ tsp vanilla

Bring butter, milk, sugar, and cocoa to a boil in a large saucepan.

Stir in vanilla.

Remove from heat.

Add oatmeal and coconut.

Drop onto wax paper and refrigerate.

Chocolate Shortbread1 cup soft butter

1 ½ cups flour

1/3 cup cocoa

¾ cup icing sugar

A few grains of salt

Cream butter.

Sift in flour. cocoa, sugar, and salt.

Mix into soft dough.

Chill for half an hour (or more).

Shape into 1” thick balls.

Place on cookie sheet about 2 inches apart.

Flatten with fork.



Coconut Macaroons600 grams of shredded coconut

1 can (300 ml) Sweetened Condensed Milk

2 tsp almond extract or vanilla

¼ tsp salt

2-4 egg whites

Dump coconut into a biggish bowl.

Mix in condensed milk, almond extract, and salt.

Beat egg whites fairly stiff and fold into the above mixture.

Drop in little heaps onto parchment-lined baking sheets and bake

at 350°F for 8–10 minutes until they are browned at the edges.

Cream Cheese Brownies10 tbsp unsalted butter, cut into pieces, plus more for pan

1 cup plus two tablespoons all-purpose flour

¼ cup unsweetened cocoa powder

½ tsp baking powder

½ tsp salt

8 ounces semisweet or bittersweet chocolate, chopped

4 ounces room-temperature bar cream cheese

1 ½ cups sugar

4 large eggs

Preheat oven to 350°F. Brush a 9x9 baking pan with butter. In

a small bowl, whisk flour, cocoa, baking powder, and salt; set

aside.

Place 8 tablespoons of butter and chocolate in a bowl set over a

saucepan of gently simmering water. Heat, stirring occasionally,

until smooth. Remove bowl from pan. Add 1 ¼ cups sugar; mix

to combine. Add 3 eggs, and mix to combine. Add 1 cup all-

purpose flour; mix just until moistened (do not overmix).

Prepare cream-cheese mixture: Whisk cream cheese with 2

tablespoons room-temperature butter. Whisk in ¼ cup sugar,

1 egg, and 2 tablespoons all-purpose flour. Alternately spoon

chocolate batter and cream-cheese mixture into pan; with the tip

of a paring knife, swirl to marble.

Transfer batter to prepared pan; smooth top. Bake until a

toothpick inserted in center comes out with a few moist crumbs

attached, 50-60 minutes. Cool in pan for 30 minutes. Store in an

airtight container at room temperature, up to 2 days.


Ginger Sparklers¾ cup butter or margarine

1 cup brown sugar

¼ cup molasses

1 egg

2 cups flour

½ tsp salt

2 tsp baking soda

1 tsp ginger

1 tsp cinnamon

½ tsp cloves

Preheat over to 375°F.

Cream together butter, brown sugar, molasses and egg until light

and fluffy.

Measure flour, baking soda, salt and spices into a bowl.

Stir thoroughly to blend.

Stir into creamed mixture until blended.

Shape into small balls (one inch in diameter).

Roll in sugar and place two inches apart on greased baking

sheet.



Hot Fudge Pudding1 cup flour

2 tsp baking powder

¼ tsp salt

¾ cup white sugar (+ 1 cup sugar)

1 ½ tbsp cocoa (+ 4 tbsps)

½ cup milk

2 tbsp melted butter

Sift flour, baking powder, salt, sugar and cocoa.

Add milk and butter. Stir till smooth.

Pour in well greased cake tin.

TOP: Mix 1 cup brown or white sugar and 4 tbsp cocoa. Sprinkle

over batter.

Pour 1 ¾ cups of hot water over all.

Bake 45 mins in 350°F oven.

McGinty Cookies½ cup butter

1 cup brown sugar

1 egg

1 cup flour

¾ tsp salt

¼ tsp baking powder

½ tsp baking soda

2 tbsp milk

½ cup raisins

Cream butter and sugar well together.

Add egg and beat in well.

Combine dry ingredients together and add to the butter/sugar/

egg mixture alternately with the milk.

Stir in the raisins.

Drop in spoonfuls onto bakers parchment lined baking sheets.

Bake in 325°F oven for 10-12 minutes.


Lemon Squares10 soda biscuits

½ cup butter

1 cup sifted flour

1 cup white sugar

1 tsp baking soda

1 cup shredded coconut

Crush biscuits finely.

Mix with butter and sugar

Add sifted flour and soda, then coconut

Spread ¾ of mixture in 9 inch square pan.

Cover with filling.

Filling:

1 cup sugar

2 tbsp corn starch

2 eggs lightly beaten

1 cup water

Juice of two lemons

¼ cup butter

½ tsp vanilla

Cook until thickened.

Finish with remaining biscuit mixture.

Bake in a moderate oven at 375°F for 30 minutes, or until lightly

golden brown.


Nutty Nuggets 7/8 cup flour

½ cup butter

2 tbsp sugar

1 cup pecans, chopped

1/8 tsp salt

1 tsp vanilla

Powdered sugar

Cream butter, add sugar, creaming till fluffy.

Add flour, salt, nuts, and vanilla.

Stir till thoroughly combined.

Form into little balls (size of a walnut) and place on cookie sheet.

Bake at 350°F for about 15 minutes, till very lightly browned.

Remove from cookie sheet and let cool a few minutes.

Roll in powdered sugar.

Oatmeal Cookies2 cups flour

2 cups rolled oats

1½ cups brown sugar

1 cup margarine or butter

½ cup milk

2 tsp baking powder

1 egg

½ tsp salt

Mix dry ingredients.

Cut in margarine.

Add milk and egg and mix in. (If too soft, add flour ¼ cup at a

time.)

Roll out very thin (less than ¼ inch) and cut in 3-inch rounds.

Bake until fairly brown around the edges. Cool. Fill as needed.

Date Filling12 ounces chopped dates

¾ cup sugar

½ cup water

Simmer pitted, chopped dates gently together with sugar and

water until soft. (Stir and watch carefully to be sure this doesn’t

burn.)

You may need to add water if it gets too thick, but it should be

fairly stiff.

Keep in a covered jar and fill cookies as needed.


Old Fashioned Soft Sugar Cookies1 cup butter

2 cups sugar

4 cups flour

½ tsp salt

1 tsp baking powder

½ tsp baking soda

1 tsp vanilla

2 eggs

1 cup buttermilk

Cream butter and sugar together.

Add vanilla and eggs.

In a separate bowl, combine flour, salt, baking powder, and

baking soda.

Add flour mixture and milk in alternately into butter/sugar mixture



Orange Chocolate Chip Cookies1 cup old-fashioned rolled oats

½ cup all-purpose flour

½ tsp baking soda

¼ tsp salt

½ cup packed brown sugar

¾ stick (6 tablespoons) unsalted butter, melted and cooled

1 large egg

½ tsp vanilla

¾ tsp finely grated fresh orange zest

½ cup bittersweet or semisweet chocolate chips or chopped

bittersweet chocolate (not more than 60% cacao)

Put oven rack in middle position and preheat oven to 375°F.

Butter a large baking sheet.

Stir together oats, flour, baking soda, and salt in a bowl to

combine.

Whisk together brown sugar, butter, egg, vanilla, and zest in

another bowl.

Stir egg mixture into flour mixture until just combined. Stir in

chocolate chips.

Make 12 mounds of batter 1 ½ inches apart on baking sheet.

Bake until cookies are golden and edges are crisp, about 15

minutes.

Transfer cookies to a rack to cool.

Shortbread Cookies2 cups butter

1 cup sugar

6 cups flour

Cream butter and sugar together until soft.

Add 5 cups of flour, leaving one to use when rolling out.

Cut or shape into cookies and bake at 325°F until delicate brown

(about 15 minutes).

Let cool on a rack. Delicious as is, or decorate as desired.


Walnut Crescents½ cup butter

½ cup shortening

1/3 cup white sugar

2 tsp water


2 cups flour

½ cup finely chopped walnuts

Icing sugar

Cream butter and shortening to soften.

Add sugar and cream thoroughly.

Mix in water and vanilla, then flour and nuts.

Chill for 3-4 hours.

For dough in long rolls, ½ inch in diameter..

Cut into 3 inch lengths and shape each into crescent.

Bake on ungreased cookie sheet in slow oven 325°F for 15 mins.

Do not brown.

Download - The Emery Cookbook

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