Rice Cooker Carrot Cake

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• 400 g flour (about 1.5 cups)
• 125 g sugar (about 1/2 cup)
• 1 teaspoon double-acting baking powder (non aluminum if possible)
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon ginger powder
• 2 tablespoons powdered milk (can replace this with fresh milk in equal volume to water below)
• 50 g raisins (about 1/4 cup)
• 50 g cashews (chopped, can be replaced with walnuts)
• 1 large carrot (about 1.5 cups when grated)
• 2 large eggs
• 80 ml corn oil (any oil ok about 1/3 cup)
• 1/2 teaspoon vanilla
• 2 tablespoons unsulphured molasses ('blackstrap ')
• 125 ml water (about 1/2 cup)

Recipe

• 1 combine all dry ingredients and mix well with a fork.
• 2 peel and finely grate carrot
• 3 add all wet ingredients and carrots to dry mixture and stir with fork until well mixed.
• 4 lightly oil the pan of rice cooker.
• 5 pour cake batter in to the rice cooker.
• 6 set rice cooker to 'slow' if you have that option, then press start (if you do not have slow that is ok).
• 7 rice cooker may shut off after 5 minutes, allow for 5 minutes to cool down and restart. most cookers will require at least 2 cooking cycles for cake to bake.
• 8 check for finished cake by inserting toothpick - it will come out clean when inserted into the cake if cake is cooked completely.
• 9 remove pan from cooker when finished and let cool in pan for 1 hour.
• 10 invert pan over a plate larger than pan opening and allow cake to slide onto plate from pan.
• 11 frost or sprinkle with powdered sugar as desired.

Pesto Cheese Fondue

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• 1 cup lightly packed basil leaves
• 1/2 cup chopped walnuts
• 1/2 cup finely shredded parmesan cheese (2 ounces)
• 2 tablespoons finely shredded romano cheese
• 2 medium garlic cloves
• 1/2 cup extra virgin olive oil
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/4 cup shortening
• 1/4 cup black olives, pitted and finely chopped
• 3/4 cup milk
• 1 1/2 cups finely shredded fontina cheese (6 ounces)
• 1 1/2 cups finely shredded swiss cheese (6 ounces)
• 1/2 cup finely shredded romano cheese (2 ounces)
• 3 tablespoons all-purpose flour
• 1 cup dry wine

Recipe

• 1 place basil leaves, walnuts, parmesan cheese, romano cheese, and garlic in a food processor bowl or blender container. cover, and process or blend until paste begins to form, stopping the machine several times to scrape the sides. with machine running slowly, gradually add olive oil, and blend or process until consistency of soft butter. add salt and pepper to taste. cover and chill 1/4 cup of the pesto for another use, such as to toss with pasta or spread over garlic toast.
• 2 stir together the 2 cups flour, the baking powder, and salt in a medium mixing bowl. cut in shortening with a pastry cutter or fork until mixture resembles coarse crumbs. stir in olives. make a well in the center of the dry mixture, and add milk all at once. stir with a fork until mixture is just moistened.
• 3 turn dough out onto a lightly floured surface. quickly knead, by gently folding and pressing the dough 10 to 12 strokes or until it is nearly smooth.
• 4 roll out dough to a 16x8-inch rectangle, and cut lengthwise into thirty-two 1/2-inch-wide strips. for each breadstick, twist two strips together. place on an ungreased baking sheet. bake in a 450 degree f oven for 10 minutes or until golden.
• 5 meanwhile, bring shredded cheeses to room temperature; toss with the 3 tablespoons flour; set aside. heat wine in a large saucepan over medium heat until small bubbles rise to the surface. just before the wine boils, reduce heat to low and stir in cheese mixture a little at a time, stirring constantly and making sure the cheese melts before adding more. cook and stir until mixture bubbles gently.
• 6 transfer mixture to fondue pot. spoon 3/4 cup of the pesto in spiral pattern on top of cheese mixture; gently cut through cheese to marble. keep mixture bubbling gently over a fondue burner.
• 7 serve with warm bread sticks and/or cherry tomato halves, fresh snow peas, belgian endive leaves, french-fried potatoes, or other vegetables for dipping.

Pumpkin Granola

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 4 cups oats (old fashioned)
• 2 cups puffed rice cereal
• 2 teaspoons pumpkin pie spice
• 3/4 teaspoon salt
• 1/2 cup brown sugar
• 1/2 cup pumpkin puree
• 1/3 cup applesauce
• 1/4 cup maple syrup
• 1 teaspoon vanilla
• 3/4 cup walnuts, chopped
• 3/4 cup pecans, chopped
• 1/2 cup raisins
• 1/2 cup craisins

Recipe

• 1 mix oats and rice cereal
• 2 combine salt, sugar, pp spice, applesauce, maple syrup and vanilla- whisk well to combine everything until smooth.
• 3 add wet to dry and stir to coat.
• 4 bake on a parchment lined baking sheet at 325 for 30 minutes.
• 5 flip granola over and add nuts.
• 6 if it's not all the way dried, stir again (or remove edges) and cook 15 more minutes.
• 7 cool, break up, add fruit.

Pumpkin Gingersnap Cheesecake

Total Time: 1 hr 30 mins Cook Time: 1 hr 30 mins

Ingredients

• 1/2 cup graham cracker crumbs
• 3/4 cup gingersnap crumbs
• 2 1/2 tablespoons granulated sugar
• 1 teaspoon ground ginger
• 1/4 cup unsalted butter, melted
• 1 egg , well beaten
• 2 cups cream cheese
• 1 cup sour cream
• 1/2 cup brown sugar, firmly packed
• 1/2 cup granulated sugar
• 4 large eggs, separated
• 1 cup pumpkin puree, unsweetened
• 1 tablespoon pumpkin puree, unsweetened
• 2 teaspoons vanilla extract
• 3 tablespoons cornstarch
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1 pinch ground nutmeg
• 1 pinch ground cloves
• 2/3 cup walnuts, toasted, coarsely chopped
• 2 teaspoons ground ginger
• 1/2 cup firmly packed brown sugar
• 1 1/2 tablespoons unsalted butter, cut into small pieces

Recipe

• 1 preheat the oven ot 375f . position a rack in the center of the oven. position a second rack directly below it.
• 2 for the crust:.
• 3 in a large bowl, combine the graham cracker and gingersnap crumbs, sugar, and ginger. stir in melted butter. firmly press the crumbs in the bottom of a 9 1/2 inch springform pan. brush the crust lightly with the egg and chill for at least 15 minutes before filling and baking.
• 4 for the filling:.
• 5 in a large bowl, beat together the cream cheese, sour cream, and brown and granulated sugars, using an electric mixer, until smooth. gently beat in the egg yolks, then the pumpkin pureé, vanilla, cornstarch, ginger, cinnamon, nutmeg, and cloves. in a large bowl, beat the egg whites, with a whisk or an electric mixer, until stiff peaks are formed. fold the egg whites into the cream cheese mixture.
• 6 pour the filling into the prepared pan and place in the oven. set an 8-inch square baking pan filled halfway with hot water on the rack below the cheesecake (this helps prevent the top of the cheesecake from cracking). bake until the center does not tremble when the cake is gently shaken, about 1 1/2 hours.
• 7 remove from the oven and allow to cool for several minutes. place a rack 4-5 inched from the heat source of a broiler. preheat the broiler.
• 8 for the topping:".
• 9 in a small bowl, combine the walnuts, ginger, and sugar. add the butter and mix together with a fork or clean fingers until crumbly. sprinkle over the warm cheesecake and place in the broiler to melt the sugar and caramelize the topping, 30-40 seconds. watch carefully so that the topping does not burn.
• 10 remove the cheesecake from the broiler and let cool to room temperature. cover and chill for at least 6 hours or as long as overnight. when it is chilled, run a knife around the edge of the cheesecake and remove the pan rim. set the cheesecake on a serving plate without removing the pan bottom.
• 11 note; to toast walnuts, spread shelled nuts in a shallow pan. toast in an oven preheated to 350f, stirring occasionally, until lightly browned, 8-10 minutes.

Jam Streusel Bars

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• 1 (18 ounce) package refrigerated sugar cookie dough
• 1/2 cup jam
• 1/2 cup all-purpose flour
• 1/2 cup packed light brown sugar
• 1/4 cup butter
• 1 cup chopped walnuts

Recipe

• 1 preheat oven to 350°f; grease 13x9-inch baking pan.
• 2 remove dough from wrapper; let stand at room temperature about 15 minutes.
• 3 press dough into prepared pan evenly. spread jam over dough, set aside.
• 4 combine flour and brown sugar in medium bowl, cut in butter with pastry blender or two knives until mixture is crumbly. sprinkle flour mixture over jam layer. sprinkle with nuts.
• 5 bake 25 minutes or until top and edges are lightly browned. cool completely in pan on wire rack.
• 6 cut into bars.

Pumpkin Gingersnap Cheesecake Bars

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 20
• 2 cups gingersnap cookies, crushed (1/2 lb.)
• 8 ounces cream cheese (reduced fat is ok, fat free is not)
• 2 eggs
• 14 ounces sweetened condensed milk
• 15 ounces pumpkin (not pie filling)
• 1 1/2-2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 1/2 cup walnuts or 1/2 cup pecans

Recipe

• 1 preheat oven to 350.
• 2 grease a 9 x 13 pan.
• 3 put the ginger snap cookies in a large zip lock bag and crush the cookies with a rolling pin until they are pulverized.
• 4 put the crushed cookies in a layer in the 9 x 13 pan to form the bottom crust.
• 5 in a mixing bowl beat cream cheese until light.
• 6 add the condensed milk and mix.
• 7 add eggs, canned pumpkin, spices and salt.
• 8 blend in the nuts if desired.
• 9 mix all together and pour carefully on top of the cookie crust in the pan.
• 10 bake 30 - 40 minutes at 350.
• 11 cool, chill, and serve.
• 12 may be topped with whipped topping and more nuts for looks but is fine the way it is.

Margarita Cheesecake

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 16
• 2 cups graham cracker crumbs
• 1/2 cup walnuts, finely chopped
• 1/2 cup butter, melted
• 3 eggs, well-beatened
• 3 (8 ounce) packages cream cheese, softened
• 1 cup sugar
• 1/4 cup lime juice
• 1/4 cup tequila
• 1/4 cup triple sec
• 2 cups sour cream
• 1 cup strawberry, pureed

Recipe

• 1 preheat oven to 350 degrees.
• 2 combine crumbs, walnuts & butter. press into bottom and sides of a 9" spring form pan.
• 3 combine cream cheese, sugar, lime juice, tequila and triple sec in a mixing bowl. blend with electric mixer until smooth.
• 4 add eggs and combine well.
• 5 add sour cream to cream cheese mixture, blending well.
• 6 pour batter into crust-lined pan.
• 7 into batter, pour 1/2 cup strawberry puree in a circle. swirl into batter with a knife.
• 8 place a pan of water in bottom of oven.
• 9 bake cheese cake for 1 hour.
• 10 after cooled, chill for a few hours. serve with strawberry puree.

frozen pesto

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 4 cups basil leaves, washed,dry and loosely packed
• 1 cup extra virgin olive oil (approx.)
• 4 tablespoons pine nuts or 4 tablespoons walnuts or 4 tablespoons almonds (or a combination of 2 or 3)
• 6 cloves garlic, chopped
• salt & freshly ground black pepper
• 1/2 cup romano cheese, grated
• 1/2 cup parmesan cheese, grated

Recipe

• 1 put everything, except your cheeses into a processor.
• 2 blend the ingredients until smooth, you may need to stop once to scape.
• 3 pour the mixture into a small bowl and add your cheeses.
• 4 blend well.
• 5 take ice cube trays and fill each section with pesto.
• 6 put the trays into the freezer until frozen and pop the cubes out into a zip-loc bag.
• 7 if you grow basil, this is a god-send as what to do with all that basil.
• 8 it lasts all winter.
• 9 its' wonderful for sauces, dips, soups, you name it.

Pesto And Pasta

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 cups fresh basil leaves, thoroughly washed and patted dry
• 4 good size garlic cloves
• 1 cup walnuts
• 1 cup olive oil
• 1 cup freshly grated parmesan cheese
• 1/4 cup freshly grated romano cheese
• salt & freshly ground black pepper (to taste)
• 1 lb linguine or 1 lb fettuccine pasta
• 1/4 cup heavy cream
• 1 cup pesto sauce
• fresh ground black pepper
• freshly ground parmesan cheese

Recipe

• 1 in a food processor combine the basil, garlic, and walnuts; chop till quite fine.
• 2 leave the motor running and the olive oil in a slow steady stream through the top.
• 3 shut the motor off and add the cheese, a big pinch of salt and pepper to taste.
• 4 process briefly to combine; then scrape out the bowl and cover till ready to use.
• 5 cook linguine in salted water until done to taste.
• 6 stir 2 tablespoons of hot pasta water and heavy cream into the pesto.
• 7 drain the pasta and return it to the hot pan.
• 8 stir in the pesto and toss well to combine.
• 9 serve immediately.

Pancakes (crepes) Filled With Ham And Walnuts (filling Only)

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 4 ounces lean ham, thickly cut
• 2 ounces shelled walnuts
• 2 ounces butter
• 1 ounce flour
• 1/2 pint hot milk
• 4 ounces grated gruyere cheese
• salt
• black pepper
• 1 pinch grated nutmeg

Recipe

• 1 cut ham into very small dice and chop the nuts coarsely, melt the butter, work in the flour, add milk and cook until thick, stirring briskly, add the ham and nuts and remove the pan immediately from the heat.
• 2 beat in two thirds of the cheese, add the seasoning and a pinch of nutmeg.
• 3 correct the seasoning, put a table spoon of filling centrally on each pancake and roll up and place in a buttered oven proof dish.
• 4 cover with remaining sauce, sprinkle with remaining cheese, reheat and brown under a hot grill.

Oh Henry Squares

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 1 cup brown sugar
• 1 (300 ml) can sweetened condensed milk
• 1/2 cup butter
• 1 cup graham cracker crumbs
• 1 cup coconut
• 1 cup walnuts or 1 cup pecans, chopped
• 1/2 teaspoon vanilla
• chocolate frosting
• graham cracker

Recipe

• 1 bring brown sugar, sweetened condensed milk and butter to a boil for two minutes. mix 1 cup graham cracker crumbs, 1 cup coconut, 1 cup walnuts and vanilla into hot mixture.
• 2 line bottom of greased 9x13-baking pan with graham crackers. pour in filling. top with graham crackers.
• 3 frost with chocolate frosting. refrigerate for 4 hours or overnight.

More Paleo Brownies!

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 1 cup dates
• 1 cup walnuts
• 1/2 cup raisins
• 1 banana, mashed
• 1 teaspoon vanilla extract
• 1/2 cup cocoa powder
• 4 tablespoons coconut flour
• 1 tablespoon baking powder
• 3 eggs

Recipe

• 1 preheat the oven to 355 degrees.
• 2 add the dates, walnuts and raisins to a food processor and pulse until they are roughly chopped.
• 3 mix all the ingredients together in a bowl until everything is combined together and you have a sticky paste.
• 4 line an 8x8 baking pan with parchment paper and fill the pan with the brownie mix.
• 5 bake in the oven for 20 minutes.

Low-fat Granola

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• 1 1/2 cups brown sugar
• 1/2 cup water
• 4 teaspoons vanilla
• 1 teaspoon salt
• 8 cups oats
• 2 cups walnuts

Recipe

• 1 preheat oven to 275 degrees.
• 2 combine sugar and water in a 4 cup microwave safe dish and microwave for 5 minutes or until all sugar is dissolved.
• 3 add vanilla and salt to sugar mixture.
• 4 place oats and nuts in extra large mixing bowl.
• 5 add sugar mixture into the oats and nuts and mix very thoroughly.
• 6 spread on 2 cookie sheets sprayed with cooking spray.
• 7 bake at 275 degrees for 1 hour stirring every 15 minutes.
• 8 allow to cool completely and store in an airtight container.

Pumpkin Gorgonzola Flans

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 (15 ounce) can pumpkin
• 3 large eggs
• 2 large egg yolks
• 1/2 cup heavy cream
• salt
• fresh ground black pepper
• 3 1/2 ounces gorgonzola, crumbled (generous 1/2 cup)
• 2 tablespoons chopped toasted walnuts
• creme fraiche or sour cream, for topping

Recipe

• 1 center a rack in the oven and preheat the oven to 350°.
• 2 butter six custard cups (pyrex cups with a 6 oz capacity, or ramekins; choose a roasting pan that is large enough to hold the cups comfortably).
• 3 line the bottom of the roasting pan with a double layer of paper towels and put the custard cups in the pan.
• 4 put a kettle of water on to boil.
• 5 put the pumpkin, eggs, yolks, and cream in a food processor (or a blender) and whir until well blended.
• 6 season with salt and pepper, and pour the custard into the cups.
• 7 divide the gorgonzola among the flans and poke the cheese into the custard a little bit, just to distribute it.
• 8 sprinkle the tops of the flans with the walnuts.
• 9 pour enough hot water into the roasting pan to come halfway up the sides of the cups.
• 10 bake the flans for 35-40 minutes, or until a knife inserted into one comes out almost clean (depending of the size and height of your cups, you may need more or less time, so start checking at 25 minutes).
• 11 because you're going to let the flans sit in the water bath, they'll continue to cook, so it's better to err on the side of underbaked.
• 12 transfer the roasting pan to a rack and let the flans cool in their water bath to just-warm or room temperature.
• 13 top with creme fraiche or sour cream,.

Cinnamon Swirl Cake

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• 1 yellow cake mix
• 3/4 cup crisco cooking oil
• 8 ounces sour cream
• 3 eggs
• 1 cup chopped walnuts or 1 cup chopped pecans
• 2 teaspoons cinnamon
• 1 cup powdered sugar
• 2 tablespoons milk
• 2 tablespoons butter, softened

Recipe

• 1 put cake mix, oil and sour cream in large mixing bowl.
• 2 turn on mixer on med add eggs one at a time.
• 3 pour 1/2 half batter in a greased 9x13 pan.
• 4 sprinkle with 1/2 of a mixture made with cinnamon and nuts.
• 5 pour on last 1/2 batter and top with last of cinnamon and nuts mixture.
• 6 bake at 350 degrees for 1 hour.
• 7 will be dark brown on top- test with toothpick.
• 8 make glaze-pour over warm cake with fork wholes poked in it.

Greatest Banana Nut Bread Ever

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 24
• 3 cups sugar
• 3/4 cup butter (1 stick & 1/4)
• 3 eggs
• 1 1/2 teaspoons vanilla
• 2 cups bananas, ripe mashed
• 1/2 cup sour cream
• 3 1/2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1 1/2 cups walnuts, chopped

Recipe

• 1 preheat oven to 325°f.
• 2 lightly butter and flour two 8" x 4" loaf pans, or 6 mini loaf pans. baking time for mini's 50 minutes.
• 3 in a large bowl, cream sugar, butter and vanilla until fluffy. stir in eggs one at a time, beating with each addition.
• 4 stir in bananas and sour cream.
• 5 in a second bowl, combine flour, soda, baking powder, cinnamon and walnuts; stir into banana mixture just until combined.
• 6 pour into pans. bake about 55-60 minutes for large loaf pans or 50 minutes for 6 mini loaves.
• 7 ovens vary - check bread with toothpick, when it comes out clean remove from oven - cool on wire rack.

Hungarian Beigli

Total Time: 24 hrs 40 mins Preparation Time: 40 mins Cook Time: 24 hrs

Ingredients

• 500 g self raising flour
• 1 -2 teaspoon dry yeast
• 5 tablespoons sugar
• 250 g butter
• 3 egg yolks
• 1 cup sour cream or 1 cup pure cream
• 300 g walnuts, crushed
• 200 g caster sugar
• 1 lemon, rind of
• 100 g sultanas
• 1 cup water

Recipe

• 1 to make the dough:.
• 2 put sugar, butter, egg yolks and sour cream or cream in a food processor and process well.
• 3 add flour and yeast and process again.
• 4 put in fridge overnight.
• 5 next day, take dough out about 1 and a half hours before baking to let thaw.
• 6 to make filling:.
• 7 make a syrup by boiling the water and sugar.
• 8 stir in walnuts.
• 9 remove from heat and stir in sultanas.
• 10 allow to cool.
• 11 to fill dough:.
• 12 dividide dough in three parts and roll out each part to about half a centimetre thick.
• 13 spread some filling on each part and roll up like a swiss roll.
• 14 place in baking dish, brush with and egg yolk and put in a warm spot for one hour to rise.
• 15 brush with egg whites and put in the fridge for half an hour more, this makes the dough shiny when baked.
• 16 bake in a moderately hot (about 200 degrees celsius) oven for 35-40 minutes.

Onion Cookies

Total Time: 1 hr 15 mins Preparation Time: 1 hr Cook Time: 15 mins

Ingredients

• 3 large onions, sliced
• 1 cup sugar
• 1 (2 sheet) package puff pastry
• 125 g feta cheese, diced
• 1/2 cup walnuts, chopped

Recipe

• 1 cook onions and sugar on medium heat, stirring occasionally, for 45 min to 1 hr (until soft and brown). should be jam like consistency.
• 2 cut puff pastry into 1 1/2 to 2 inch squares.
• 3 top with onion jam, feta and 3-4 pieces of chopped walnuts.
• 4 bake @ 350f for 15 to 20 minutes.
• 5 enjoy!

Favorite Banana Bread

Total Time: 1 hr 35 mins Preparation Time: 15 mins Cook Time: 1 hr 20 mins

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 3 medium bananas, mashed
• 1/2 cup milk
• 1 cup chopped pecans or 1 cup chopped walnuts

Recipe

• 1 preheat oven to 350 degrees, grease& flour 9x5x3 inch loaf pan.
• 2 combine flour, baking soda, baking powder& salt in medium size bowl.
• 3 beat together butter and sugar until light colored, then beat in eggs, one at a time.
• 4 stir in vanilla, then stir in flour mixture, a little at a time with the banana& milk.
• 5 add 2/3 cup nuts, and pour batter into pan.
• 6 sprinkle remaining nuts on top.
• 7 bake for 1 hour& 20 minutes or until done (when a toothpick inserted in center comes out clean).
• 8 cool bread in pan on wire rack for 10 minutes.
• 9 loosen around the edges and cool completely on rack.
• 10 wrap tightly& store at room temperature.
• 11 tip: make sure the bananas are ripe, or the bread will be dry& crumbly.
• 12 the riper the bananas, the moister the bread.
• 13 bread is better the next day.
• 14 freezes well- up to 6 months.

Nasturtium Pesto

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 4 cups packed nasturtium leaves
• 3 -5 garlic cloves
• 1 1/2 cups olive oil
• 2 drops tabasco sauce
• 1 cup walnuts

Recipe

• 1 combine all of the ingredients in a food processor or blender.
• 2 process the mixture until smooth.

Pumpkin Gorgonzola Stuffed Onions

Total Time: 1 hr 55 mins Preparation Time: 25 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 4 medium onions
• 2 tablespoons butter (not margarine!)
• 8 ounces pumpkin or 8 ounces squash, peeled and seeds removed, diced
• 1 sprig fresh rosemary
• salt & freshly ground black pepper
• 1 slice sandwich bread, crust removed, cubed
• 4 ounces gorgonzola, crumbled
• 6 shelled walnuts, chopped
• extra virgin olive oil, for drizzling

Recipe

• 1 preheat the oven to 400°.
• 2 place the unpeeled onions on a baking sheet lined with parchment paper, and roast in the oven for about 1 hour.
• 3 remove from the oven, and set aside to cool.
• 4 cut 1/4-inch off the bottom of each onion, and about 1/2-inch off the top. scoop out the inner rings, leaving a 1/2-inch thick shell, and set aside. chop the removed onion pulp, and set aside.
• 5 in a skillet over medium heat, melt the butter. add the pumpkin, chopped onion and rosemary, and season with salt and pepper. cook until the pumpkin is tender, about 8 minutes.
• 6 remove and discard the rosemary, and set the skillet aside to cool slightly.
• 7 meanwhile, arrange the bread on a baking sheet, and bake in the oven until browned. remove from the oven, and set aside. reduce the oven temperature to 375°.
• 8 in a bowl, mash the gorgonzola with a fork. stir in the pumpkin mixture, walnuts and toasted bread, and stuff the mixture into the onions. arrange on a baking sheet lined with parchment paper, drizzle with olive oil, and bake in the oven for 15 minutes.

Mimi's Tomato Soup Spice Cake

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 1 cup sugar
• 1/2 cup butter (soft)
• 1 (10 3/4 ounce) can tomato soup
• 2 eggs (slightly beaten)
• 1 tablespoon water
• 2 cups flour
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon clove
• 1 teaspoon baking soda
• 1/2 cup chopped walnuts
• 1 cup raisins

Recipe

• 1 cream the sugar and butter; add the soup.
• 2 add the eggs and water.
• 3 add the flour, cinnamon, nutmeg, cloves, and baking soda.
• 4 mix well scraping the bowl.
• 5 add the nuts and raisins.
• 6 put into a greased tube pan.
• 7 bake 350 degree oven for 45 minutes till done, but don't overbake.
• 8 cool and frost.

Pumpkin Ginger Cupcakes

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 175 g stem or glace ginger in syrup
• 175 g muscavado or molasses sugar
• 200 g unsalted butter, softened
• 2 large eggs
• 250 g pumpkin or 250 g butternut squash, grated
• 200 g plain flour
• 2 teaspoons baking powder
• 1 1/2 teaspoons ground ginger
• 1 1/2 teaspoons allspice
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 125 g chopped pecans or 125 g walnuts
• 200 g icing sugar
• 125 g cream cheese

Recipe

• 1 finely chop 125g of the ginger.
• 2 beat sugar and 125g butter until smooth.
• 3 then beat in the eggs one by one.
• 4 stir in the pumpkin and chopped ginger, sift in the flour, baking powder and spices.
• 5 add the nuts and stir until smooth.
• 6 line the pockets of a deep muffin tray with muffin papers, then fill each one almost to the top.
• 7 bake at 190c (170 fan-assisted)/375f/gas mark 5 for 25 minutes, then set aside to cool.
• 8 once the cupcakes are cold, beat the icing sugar, cream cheese and remaining butter until smooth.
• 9 finely shred the remaining ginger and stir most of it in, along with just enough syrup to make it easily spreadable.
• 10 swirl a dollop of icing on each cupcake and decorate with a pinch of shredded ginger.

Jam-filled Christmas Cookies

Total Time: 33 mins Preparation Time: 15 mins Cook Time: 18 mins

Ingredients

• 3/4 cup walnut pieces
• 1 1/2 cups all-purpose flour, divided
• 1/2 cup cold butter or 1/2 cup margarine, cut in chunks
• 1/2 cup icing sugar
• 1/2 teaspoon almond extract
• 1 large egg
• 1/2 cup seedless raspberry jam (or jam of your choice)

Recipe

• 1 preheat oven to 350f; line cookie sheets with parchment paper and set aside.
• 2 in a food processor fitted with steel blade, process walnuts and 1/4 cup of the flour until nuts are quite finely chopped; remove from processor into a dish and set aside.
• 3 place remaining flour into food processor, along with butter and icing sugar; process until mixture has a crumbly texture, about 10 seconds or so.
• 4 return nut mixture to food processor, along with almond extract and the egg.
• 5 process until entire mixture is combined; 15 seconds or so.
• 6 make one-inch balls from mixture and place on prepared cookie sheet; using the end of a wooden spoon, make an indentation into each cookie.
• 7 fill each hole with a wee bit of jam; i prefer seedless raspberry, but will use strawberry too-- i find the red jams suit the holiday season, but you can use any jam you want.
• 8 bake in preheated oven for 15 to 18 minutes, or until golden brown.

Greek Kolyva (koliva) (wheat Berry Memorial Food)

Total Time: 2 hrs 25 mins Preparation Time: 25 mins Cook Time: 2 hrs

Ingredients

• Servings: 40
• 4 cups wheat berries (about 1 pound, 6 ounces)
• salt
• 1/2 cup sesame seeds
• 1 teaspoon anise seed
• 1 1/2 cups walnuts, coarsely chopped (6 ounces)
• 1 1/2 cups blanched slivered almonds (6 ounces)
• 1 1/2 cups golden raisins
• 1 teaspoon ground cinnamon
• pomegranate, seeds of (see notes)
• 3 cups confectioners' sugar, divided (sometimes called icing or powdered sugar)
• 2 cups blanched almonds, whole, for decorating
• silver dragee decorative candies (jordan almonds)

Recipe

• 1 rinse the wheat berries and place them in a large saucepan. add enough water to cover by 2 inches, along with a few pinches of salt. bring to a boil over medium heat and cook until the berries are tender and beginning to split but not mushy, about 1 3/4 hours. (add more water to the pot when the liquid reduces to the level that the wheat no longer floats, and stir from time to time so the berries don’t stick to the bottom.) drain and set aside in the strainer to cool and dry for at least 1 hour or up to several hours.
• 2 place the cooled wheat berries in a large mixing bowl. add the sesame and anise seeds, walnuts, slivered almonds, raisins, cinnamon, and the pomegranate seeds. sift in 1 cup of the confectioners’ sugar and toss it all together.
• 3 transfer the mixture to a large platter or tray. sift the remaining confectioners’ sugar over the top to coat it thickly, almost like a frosting. decorate the top with the whole almonds and the dragees.
• 4 to serve, present the platter of decorated kolyva. then, just before eating, mix it all together. serves 40.
• 5 notes: pomegranate is not always in season, but there really is no substitute for the seed in taste, texture, or symbolism. if it is not available, simply omit it.
• 6 dragees are available in any well stocked large supermarket, usually in the baking aisle.
• 7 kolyva is traditionally prepared the day before the memorial serve, but the wheat berries can ferment if left at room temperature overnight and the sugar can crystallize in a refrigerator’s moist environment. the best pre-preparation method is to boil and refrigerate the wheat berries ahead of time, then add the other ingredients and decorate the kolyva just before it’s needed.
• 8 adventures in greek cooking : the caper and the olive by susanna hoffman.

Greek Bread

Total Time: 2 hrs 5 mins Preparation Time: 1 hr 25 mins Cook Time: 40 mins

Ingredients

• 1 tablespoon dry yeast
• 2 fluid ounces water
• 1/3 cup sugar
• 1 teaspoon ground cardamom
• 1/4 teaspoon salt
• 1 egg
• 2 fluid ounces milk
• 2 fluid ounces vegetable oil
• 1 1/2 cups whole wheat flour
• 1 cup all-purpose flour
• 1/4 cup raisins
• 1/4 cup chopped walnuts

Recipe

• 1 dissolve the yeast in the water.
• 2 mix the sugar, cardamom, salt, egg, milk and oil in a bowl.
• 3 add the yeast, both types of flour, raisins and nuts.
• 4 mix well.
• 5 add enough flour to make soft dough.
• 6 turn the dough out onto a floured surface and knead until smooth and elastic.
• 7 shape into a round loaf.
• 8 put the dough into a lightly greased 8" round cake pan.
• 9 cover with a damp towel and let rise in a warm place until it has doubled in size (usually about 1 hour or so).
• 10 bake in a 350°f oven for 40 minutes.

Rice And Nut Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil, virgin
• 2 tablespoons lemon juice
• salt and pepper
• 4 ounces sultanas, soaked
• 2 ounces currants, soaked
• 10 ounces cooked brown rice
• 3 ounces almonds, chopped
• 2 ounces walnuts, chopped
• 2 ounces cashew nuts, chopped
• 15 ounces peach slices, in natural juice,drained and chopped chunky
• 1/4 cucumber, cubed
• 4 ounces cooked red kidney beans
• 6 black olives, pitted

Recipe

• 1 put the olive oil, lemon juice, salt and pepper in a screw top jar and shake vigorously until thickened.
• 2 mix together the soaked fruits, rice, nuts, peaches, cucumber, beans and olives.
• 3 pour the dressing over and toss thoroughly.
• 4 serve on a bed of shredded crisp lettuce or endive.

Greek Beef And Garlic Stew

Total Time: 6 hrs 5 mins Preparation Time: 5 mins Cook Time: 6 hrs

Ingredients

• Servings: 6
• 3 lbs beef stew meat, cubed
• 6 ounces tomato paste
• 1 lb pearl onion
• 1/2 cup fresh parsley, chopped
• 1/2 teaspoon pepper
• 1 bay leaf
• 1 teaspoon dried oregano
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1/2 teaspoon sugar
• 1/2 cup wine
• 1/4 cup red wine
• 5 garlic cloves
• 1/2 lb feta, crumbled
• 1 cup walnuts
• 1/2 cup fresh parsley, chopped

Recipe

• 1 combine all ingredients except feta, walnuts, and second parsley amount in a crockpot. cook on low for 6 hours, or until meat is tender.
• 2 garnish with crumbled feta, walnuts, and chopped parsley.

Greek "baklava" Walnut Honey-glazed Cake

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 9
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2-1 teaspoon cinnamon
• 1 tablespoon grated orange zest
• 3/4 cup butter, softened
• 1 cup sugar
• 3 large eggs
• 1 tablespoon vanilla
• 1/4 cup milk
• 1 1/2 cups chopped walnuts
• 1 cup sugar
• 1 cup honey
• 3/4 cup water
• 2 teaspoons lemon juice

Recipe

• 1 preheat oven to 350 degrees f (second-lowest oven rack).
• 2 butter a 9-inch square glass baking pan.
• 3 in a bowl combine flour with baking powder, salt, cinnamon and orange zest; set aside.
• 4 in a large bowl cream butter together with 1 cup sugar until fluffy (about 3-4 minutes, no sugar granules should remain).
• 5 add in eggs and vanilla and beat well to combine.
• 6 add in flour mixture alternately with milk mixing until just combined.
• 7 stir in walnuts.
• 8 transfer to prepared baking pan.
• 9 bake for about 40-45 minutes or until cake tests done.
• 10 cool for about 20 minutes then slice into diamond shapes.
• 11 drizzle the honey glaze over the slices.
• 12 for the honey glaze; in a saucepan combine honey, 1 cup sugar and water; bring to a boil, reduce heat and simmer for 5 minutes stirring with a wooden spoon.
• 13 add in lemon juice and continue to boil for 2 minutes.
• 14 drizzle over cake.

Easiest Rocky Road Squares

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 12
• 20 ounces brownie mix
• 1 3/4 cups miniature marshmallows
• 3/4 cup chopped walnuts
• 1 1/2 cups chocolate chips

Recipe

• 1 preheat oven to 350 degreees farenhiet. grease 13" x 9" baking pan.
• 2 prepare brownie mix according to box directions.
• 3 spread batter evenly in pan and bake for 20 minutes.
• 4 immediately sprinkle mini marshmellows, over hot bronies, followed by walnutsand chocolate chips.
• 5 return to oven forabout 3-5 minutes, or until chocolate chips are melted.
• 6 remove from oven and swirl chocolate marshmellow mix around.
• 7 cool until topping is set, cut into squares and serve.

Cuernitos De Mermelada

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• 1 1/2 cups pecans
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup unsalted butter, chilled
• 2 large eggs, yolks and whites separated
• 4 tablespoons ice water (less may be needed)
• 3/4 cup pineapple preserves
• 1 cup powdered sugar, sifted

Recipe

• 1 preheat oven to 325 deg f.
• 2 chop pecans finely with a heavy knife. a chopper can be used, but take care that the nuts don't process so much that they become nut butter. place chopped pecans in a bowl and set aside.
• 3 sift flour and salt together into a large mixing bowl. cut chilled butter into chunks. using a pastry blender or two knives, cut butter into flour mixture until it looks like coarse, crumbly sand. using a fork or a wooden spoon, gently mix in the egg yolks. work in the ice water, a little bit at a time, only adding enough water for the mixture to come together in a dough. be careful not to overmix the dough or add too much water, or the dough will become greasy. wrap dough ball in plastic wrap or wax paper, then refrigerate it for 30 minutes.
• 4 divide the dough into 36 equal balls the size of small walnuts (or you can divide the dough using a kitchen scale, if you prefer). roll out dough balls into 2 1/2 to 3 inch circles on a lightly floured surface using a rolling pin. place a slightly rounded 1/2 teaspoon of preserves in the center of each circle. fold outer thirds of circle in over the jam in center, ensuring that the jam is fully covered, then roll into a little cigar shape. bend the cigar into a crescent shape, then pinch edges to seal the preserves inches
• 5 once all the crescents are formed, beat egg whites by hand in a small bowl until frothy. dip each crescent into the beaten egg whites, allow excess egg to drip back into the bowl. roll dipped crescents lightly in the chopped pecans. place coated crescents on an ungreased cookie sheet. bake for 17 to 20 minutes, or until golden.
• 6 allow bake cookies to cool slightly, then roll in the sifted powdered sugar.

Ohh La La Fudge

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

• 2 large bars hershey milk chocolate candy bars, broken in small pieces
• 3 (6 ounce) packages semi-sweet chocolate chips
• 1 (7 ounce) jar marshmallow creme
• 1 (12 ounce) can evaporated milk
• 4 1/2 cups sugar
• 2 teaspoons vanilla
• 1 cup walnuts, chopped

Recipe

• 1 boil sugar and milk for 5 minutes. remove from heat and immediately add marshmallow creme and chocolate bars and chips, and vanilla. combine and mix (i just my hand held electric mixer) for 2 minutes. fold in walnuts.
• 2 spread in buttered dish and cool. store in refrigerator.

Greek Beet Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 4 cups romaine lettuce, washed, chopped
• 1 cup spinach, washed, chopped
• 1 (15 ounce) can beets, sliced, drained
• 1/4 cup walnuts, chopped
• 1/2 cup feta cheese
• 1/2 cup vinaigrette dressing, greek

Recipe

• 1 put greens on plate.
• 2 add beets.
• 3 add walnuts.
• 4 add feta cheese,
• 5 pour dressing over.

Oh My D-lux Chocolate Chip Cookies

Total Time: 32 mins Preparation Time: 20 mins Cook Time: 12 mins

Ingredients

• 1 cup butter, softened
• 2 cups firmly packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla
• 2 cups flour
• 1/2 teaspoon baking powder
• 2 cups rice krispies
• 1 -2 cup semi-sweet chocolate chips
• 1 cup sweetened flaked coconut
• 1 cup chopped walnuts or 1 cup pecans

Recipe

• 1 preheat oven to 350°f.
• 2 cream butter and add sugar, beating at low speed until light and fluffy.
• 3 add eggs and vanilla and beat well.
• 4 combine flour and baking powder and add to creamed mixture until well combined.
• 5 stir in remaining ingredients.
• 6 drop by heaping teaspoonfuls (or roll into 1 inch balls) onto baking sheets.
• 7 bake for 10-12 minutes or until lightly browned.
• 8 cool on wire racks.

Morning Glory Muffins

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup whole wheat flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 1/4 cups sugar
• 3 eggs
• 1/2 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 2 cups shredded carrots
• 1 (8 ounce) can crushed pineapple, well drained
• 2/3 cup sweetened flaked coconut (or shredded coconut)
• 1/2 cup raisins
• 1/2 cup chopped walnuts or 1/2 cup pecans, toasted

Recipe

• 1 preheat oven to 375°.
• 2 grease a 12-cup muffin pan.
• 3 in a big bowl, whisk together the flours, baking soda, cinnamon, and salt.
• 4 in another bowl, whisk together the sugar, eggs, butter, and vanilla until well blended.
• 5 add the egg mixture to the flour mixture and stir until just blended.
• 6 gently fold in the carrots, pineapple, coconut, raisins, and walnuts.
• 7 divide batter equally among prepared muffin cups.
• 8 bake for 25-30 minutes or until tops are golden and a pick comes out with just a few crumbs attached.
• 9 let cool in pan on wire rack for 5 minutes, then transfer to the rack to cool.

Greek Baklava

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• 1 lb phyllo pastry, thawed if frozen
• 1 cup butter, melted at room temp
• 3/4 cup sugar
• 1 teaspoon ground cinnamon
• 2 cups chopped walnuts
• 1/2 cup water
• 1/4 cup lemon juice
• 1/4 cup honey

Recipe

• 1 preheat oven to 325. layer half of the sheets of phyllo one sheet at a time, in a greased 11x7x2 baking pan, brushing each sheet evenly with butter and folding ends over if necessary to fit into pan.
• 2 keep unused sheets covered with plastic wrap while assembling baklava to prevent drying.
• 3 mix 1/4 cup of the sugar and cinnamon; stir in walnuts.
• 4 sprinkle nut mixture evenly over buttered phyllo in pan.
• 5 layer remaining phyllo, one sheet at a time, over nut mixture, brushing each sheet evenly with butter.
• 6 cut diagonally into squares, cutting completely through all layers.
• 7 bake in preheated oven until crisp and golden, about one hour.
• 8 combine remaining sugar, the water, lemon juice and honey in small saucepan; cook and stir over low heat until sugar dissolves.
• 9 heat to boiling; pour evenly over hot baklava.
• 10 let stand loosely covered 8 hours or overnight.

Rice Cooker Banana Bread

Total Time: 1 hr 40 mins Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ingredients

• 1 1/2 cups flour ( or whole wheat works ok)
• 1/2 cup sugar ( or brown)
• 2 teaspoons double-acting baking powder (non aluminum if possible)
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon
• 1 1/2 cups bananas (5 small asian or ladyfinger banana's or 2 big ones, mash them inside a freezer bag to keep your mess)
• 1 large egg
• 1/2 teaspoon vanilla
• 1/4 cup milk
• 1/3 cup sunflower oil (any oil will work)
• 1/2 cup walnuts (chopped) (optional)
• 1/8 cup powdered sugar (optional)

Recipe

• 1 combine dry ingredients (except powdered sugar) and mix well.
• 2 add the wet materials from recipe on top of the dry mixture and mix until lumpy smooth.
• 3 add nuts to mixture if desired and stir to distribute through batter.
• 4 lightly oil or spray inside of cooker bowl with oil.
• 5 pour batter into cooker bowl.
• 6 set cooker for slow (if yours allow this) and press start.
• 7 cooker will normally shut off after a few minutes, just wait about 5 minutes an restart it.
• 8 cook for about 90 minutes or 2 normal rice cycles ( your time may vary).
• 9 check bread after 60 minutes for status.
• 10 bread is finished when tooth pick comes out clean from center and mid center of bread.
• 11 take pan out of cooker and let cool for 20 minutes.
• 12 put plate over top of cooker bowl and invert quickly to transfer cake to plate.
• 13 dust top of bread with powdered sugar when cooled to finish the bread.
• 14 serve slightly warm or cold.

Greek Baklava - 9x12 Pan

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 24
• 1 cup honey
• 1/4 cup water
• 1/2 cup sugar
• 1/4 teaspoon ground cinnamon
• 1 lemon, juice and zest of (zest in strip to remove later)
• 1 orange, zest of (in strip to remove later)
• 2 cups walnuts, finely ground
• 1 cup almonds, finely ground
• 2 tablespoons brown sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/8 teaspoon ground cloves
• 4 tablespoons melted butter
• 1/2 lb phyllo dough
• 1/4 lb unsalted butter, melted

Recipe

• 1 in a small saucepan, combine syrup ingredients.
• 2 bring to a slow boil, stirring occasionally, until the sugar is dissolved.
• 3 cook over a medium heat for 10 minutes, until slightly thickened.
• 4 remove rinds and allow to come to room temperature before using.
• 5 combine nut filling ingredients together in a bowl.
• 6 brush bottom and sides of a 9x12 inch pan generously with melted butter. (i like to line the pan with parchment paper for easier removal.).
• 7 place 8 phyllo sheets on bottom of pan, brushing each sheet with butter.
• 8 take an additional 4 sheets of phyllo and place in pan allowing sheets to drape over each of the 4 sides of the pan.
• 9 brush these with melted butter.
• 10 pour 1/2 the nut mixture into pan and spread evenly.
• 11 fold over the overlapping phyllo sheets, brushing each with butter, to envelope the nut mixture.
• 12 place 4 phyllo sheets over first nut layer, brushing each sheet with butter.
• 13 take an additional 4 sheets of phyllo and place in pan allowing sheets to drape over each of the 4 sides of the pan.
• 14 brush these with melted butter.
• 15 pour remaining nut mixture into pan and spread evenly.
• 16 fold over the overlapping phyllo sheets, brushing each with butter, to envelope the nut mixture.
• 17 top pastry with 8 (or more) phyllo sheets, brushing each sheet with butter.
• 18 tuck in the buttered phyllo neatly around.
• 19 score through top layers of pastry with a sharp knife making 3 strips lengthwise then cut 8 strips widthwise and then diagonal to form diamond shaped pieces.
• 20 pour remaining melted butter over pastry and lightly sprinkle some water on top too (wet your hand under the tap twice and shake this out over the pastry).
• 21 bake pastry in a 325 degree oven for 30 - 40 minutes, until nicely golden brown.
• 22 allow to cool for 5 minutes.
• 23 carefully spoon cool syrup over pastry.
• 24 allow to stand overnight.
• 25 cut through the scored pieces and serve.

Lavender Scones

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 2 cups flour
• 1/2 cup rolled oats
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup butter
• 1/2 cup walnuts, chopped
• 1 1/2 tablespoons lavender flowers, fresh
• 1 egg, beaten
• 1/3 cup honey
• 1/2 cup buttermilk
• 1 teaspoon vanilla

Recipe

• 1 preheat oven to 400 degrees. in a large bowl, combine flour, oats, baking powder, baking soda and salt. cut in butter until the mixture resembles coarse crumbs. add walnuts and lavender, mixing until combined.
• 2 make a well in the center of the flour mixture. add the egg, honey, buttermilk and vanilla. stir to combine, mixing to form a soft dough. with floured hands, pat the dough into a round about 1 inch thick and cut into smaller rounds using a large cookie cutter.
• 3 place scones on a non-stick cookie sheet and bake for 12 to 15 minutes, or until lightly browned. remove from heat and serve warm or let cool before serving.

Margaret's Cheese Ball

Total Time: 4 hrs 10 mins Preparation Time: 10 mins Cook Time: 4 hrs

Ingredients

• Servings: 12
• 1 package light cream cheese, softened
• 1 cup sharp cheddar cheese, grated
• 1/2 cup chopped dill pickle
• 2 tablespoons light mayonnaise
• 1 teaspoon worcestershire sauce
• 1/2 cup chopped walnuts

Recipe

• 1 combine first five ingredients, beating until smoothly blended.
• 2 you can do this easily in a food processor.
• 3 shape into two small balls and roll in nuts.
• 4 chill several hours, or overnight, to let flavours blend.
• 5 (you can also shape it into one big ball, but it's preferred to do two so you can whisk away the first one when it's almost gone and put out a fresh new one).

Low-fat Pancakes With Orange Sauce

Total Time: 23 mins Preparation Time: 15 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 3/4 cup whole wheat flour
• 1 1/2 teaspoons baking powder
• 1 tablespoon honey
• 2 stiffly beaten egg whites
• 1/2 cup all-purpose flour
• 3/4 cup skim milk
• 1 teaspoon cooking oil
• 2 tablespoons sugar
• 1 tablespoon cornstarch
• 3/4 cup water
• 2 tablespoons frozen orange juice concentrate
• 1 (11 ounce) can mandarin orange sections, drained
• 1 tablespoon finely chopped walnuts

Recipe

• 1 combine flours, baking powder, and 1/8 teaspoon salt.
• 2 combine milk, honey and oil; add to dry ingredients.
• 3 stir just till moistened.
• 4 fold in egg whites.
• 5 spray a cold griddle with vegetable cooking spray.
• 6 for each pancake, pour about 1/4 cup batter onto hot griddle.
• 7 cook till brown, turning when pancakes have bubbly surfaces.
• 8 serve with orange sauce.
• 9 orange sauce----------------.
• 10 combine sugar and cornstarch.
• 11 stir in water and frozen orange juice concentrate.
• 12 cook and stir till thickened and bubbly.
• 13 cook and stir 2 minutes more.
• 14 stir in mandarin orange sections and walnuts.
• 15 keep warm.

Cumberland Cranberry Orange Nut Bread

Total Time: 1 hr 10 mins Preparation Time: 15 mins Cook Time: 55 mins

Ingredients

• 1 cup fresh cranberries, sliced in half
• 2 cups flour, sifted
• 1 cup sugar
• 1 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla
• 1 egg, slightly beaten
• 1/2 teaspoon ground cloves (key ingredient- do not omit or substitute)
• 3/4 cup orange juice
• 2 teaspoons orange zest
• 1 cup walnuts, chopped
• 1/4 cup butter, melted

Recipe

• 1 preheat oven to 350*.
• 2 slice cranberries.
• 3 in a large mixing bowl, combine dry ingredients.
• 4 in another bowl mix together juice, peel, butter, egg, clove and vanilla.
• 5 combine dry and wet ingredients.
• 6 mix until combined.
• 7 fold in nuts and berries.
• 8 pour into greased bread pan (only grease the bottom of the pan- not the sides. this avoids the bread from falling in the center which creates a"sad streak.") and bake 55-60 minutes.
• 9 cool in pan before inverting.

Pesto Chicken Pasta

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 8 ounces uncooked garden rotini pasta (or what ever pasta you want to use)
• 1 1/2 cups leftover mixed vegetables (we like peas,corn,carrots)
• 1 (14 g) envelope pesto sauce mix
• 1 tablespoon cornstarch
• 1 1/2 cups milk
• 1 cup cubed cooked chicken (you could even use shredded if you like)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup chopped walnuts (optional)
• parmesan cheese, if desired

Recipe

• 1 cook pasta according to package directions; add veggies during the last 2 to 3 minutes of cooking.
• 2 in a small saucepan, whisk the pesto mix, cornstarch, and milk until smooth.
• 3 bring to a boil; cook and stir for 2 minutes, or until thickened.
• 4 stir in chicken, salt, and pepper.
• 5 drain pasta and veggies.
• 6 place in a large serving bowl.
• 7 add chicken mixture and toss to coat.
• 8 sprinkle with walnuts if desired.
• 9 sprinkle with parmesan cheese if desired.

Hungarian Cookies

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• 1 cup butter (margarine will not do)
• 1 cup granulated sugar
• 2 egg yolks
• 2 cups flour
• 1/2 cup chopped walnuts
• 1/2 cup seedless red raspberry jam

Recipe

• 1 preheat the oven to 325.
• 2 grease the bottom and sides of a 9x9x2 cake pan and set aside.
• 3 cream the butter, sugar, and yolks.
• 4 fold in flour and walnuts.
• 5 divide the batter in half. do not over handle the dough. one half will serve as the top layer and the other as the bottom.
• 6 take a piece of batter and gently flatten it using your fingers. you will see that the batter tends to make its own sections. work with those. place this section on the bottom of the cake pan and continue until you have covered the bottom of the cake pan in a patchwork manner. do not worry about the dough not looking smooth in the pan, you will fix that in a minute.
• 7 if you have leftover dough from the half, fill in holes and build up areas that may be thinner than others.
• 8 take the back of a spoon and gently smooth the edges of the dough together so no holes are apparent.
• 9 spread a thin layer of jam over the dough. do not make the layer thick, you are not making pb and j here.
• 10 use the final half of batter to make the top layer using the same technique as above.
• 11 place in the oven at 325 degrees for 30-45 minutes. at around 25 minutes start peaking in the oven, the dough should be a nice golden brown color when it is finished.
• 12 let cookies cool completely before cutting into small squares.

Pancakes And Waffles

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 4 eggs
• 1/3 cup freshly squeezed orange juice
• 1 teaspoon pure vanilla extract
• 1 1/4 cups milk
• 1 1/2 cups unbleached flour
• 1/2 cup whole wheat pastry flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt

Recipe

• 1 crack the eggs, letting the whites fall into a clean, dry, mixing bowl and dropping the yolks into a separate bowl. beat the whites with a mixer, on high speed, or whip with a balloon whisk for about 2 minutes until the egg whites become fluffy and then firm. be careful not to overmix, or they will flatten out. mix the egg yolks with a fork.
• 2 add the orange juice and vanilla and whisk everything together until it becomes foamy. add the milk, barely stirring.
• 3 place the dry ingredients together in a separate bowl and stir with a wooden spoon until everything is thoroughly blended. slowly stir the dry ingredients into the egg-yolk mixture and continue to mix until all the dry ingredients are wet and there are no clumps of flour. slowly fold in the egg whites and stir only once or twice.
• 4 to make regular sized plain pancakes: coat the bottom of a flat griddle with 1/4 teaspoon butter and set it over medium heat for about 1 minute. pour 3 tablespoons of batter onto the griddle and cook until bubbles start to form on top of each pancake. turn them over and cook for about 2 minutes more. transfer the pancakes to a hot platter and stack them to keep them warm. (no butter is needed after the first set of pancakes.).
• 5 to make waffles: preheat the waffle iron until the signal comes on indicating it is ready. pour enough of the batter evenly over the iron to fill it )usually about 1/2 cup) and let the batter cook until the edges are golden brown. turn out onto a warm palte and top with the banana, chopped walnuts, and maple syrup.
• 6 for medallion-sized blueberry pancakes:.
• 7 1 pint blueberries, washed.
• 8 to make medallion-sized blueberry pancakes: coat the bottom of a flat griddle or large frying pan with 1/4 teaspoon butter or grapeseed oil and set it over medium heat for about 1 minute. drop 2 tablespoons of batter onto the hot grill, placing them far enough apart so the pancakes don't touch. distribute 1 tablespoon (about 5) of blueberries on top of each pancake, letting the berries sink into the batter. when bubbles begin to appear on the surface, in about 2 minutes, flip the pancakes over. cook the side for 3 minutes. transfer pancakes to a hot platter and stack them to keep them warm. continue cooking the pancakes until all the batter is used up. (you do not need to add more butter to the pan.) serve immediately. makes 30 medallion-sized pancakes.
• 9 fresh fruit compote for plain pancakes:.
• 10 1 pint strawberries, washed, hulled, and sliced in half.
• 11 1 pint blueberries, washed.
• 12 1/2 cup pure maple syrup.
• 13 prepare the fruit compote by mixing all the ingredients together until all the fruit is completely coated with syrup.
• 14 when all the batter is used up, top each 3 pancakes with 3 tablespoons of the fruit compote. makes 12 regular sized pancakes.).
• 15 waffle topping:.
• 16 (per serving).
• 17 1/2 banana, sliced.
• 18 1/4 cup walnuts.
• 19 1 tablespoon pure maple syrup.

Jam Filled Oat Bran Muffins

Total Time: 32 mins Preparation Time: 20 mins Cook Time: 12 mins

Ingredients

• 2 tablespoons flax seeds (ground equals 2 eggs)
• 6 tablespoons water
• 2 cups oat bran
• 1 cup whole wheat pastry flour or 1 cup unbleached flour
• 1/2 cup light brown sugar (firm pack ) or 1/2 cup dark brown sugar (firm pack )
• 4 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 1/4 cups soymilk or 1 1/4 cups other non-dairy milk substitute
• 1/3 cup vegetable oil or 1/3 cup other light oil
• 1 cup walnuts (chopped ) (optional)
• 1/2 cup jam (strawberry is good, but any will do and fruit sweetened if you can find it)

Recipe

• 1 preheat oven to 425'f.
• 2 lightly grease your muffin tin(s).
• 3 in a med. size bowl with a hand mixer whip up the water and the flax seed meal. in about a couple of minutes this should become a thick and creamy liquid.
• 4 in a large bowl combine the oat bran, flour, brown sugar, baking powder, cinnamon and salt. set aside.
• 5 in a small bowl mix the flax seed mixture, milk and oil.
• 6 stir in the walnuts if using and then add to the dry ingredients until just combined, don't over mix!
• 7 fill your prepared muffin cups less then half full, then put a dab of your jam on top of the batter, then put more batter until the muffin cup is 2/3 full.
• 8 bake for 15-20 minutes, depending on how your oven is. i used a skewer to test the side to see if it was done. i didn't put it down the middle as the jam is there.
• 9 cool the muffins in the tin for about 3 minutes, then remove to a rack to a wire cool.
• 10 bon appetit!

Hungarian Butter Cakes

Total Time: 24 hrs 20 mins Preparation Time: 24 hrs Cook Time: 20 mins

Ingredients

• Servings: 26
• 4 cups flour
• 1/2 teaspoon salt
• 1/2 cup sugar
• 1 1/2 teaspoons baking powder
• 1/2 cup butter
• 1/2 cup lard
• 4 egg yolks, beaten
• 1 cup sour cream
• 1/2 lemon, juice and rind of
• 2 cups walnuts, finely ground
• 1/2 cup sugar
• 3 egg whites
• 1/2 fresh lemon rind, grated

Recipe

• 1 mix flour, salt, sugar, and baking powder together.
• 2 work in the butter and lard as for pie dough.
• 3 add beaten egg yolks, sour cream, lemon juice and rind.
• 4 cut dough into four pieces.
• 5 place dough in a good bowl, cover, and place in refrigerator overnight.
• 6 in the morning, on a floured board, roll out dough, one piece at a time, into 3-inch squares.
• 7 fill with nut filling or with jam.
• 8 bake on an ungreased baking sheet for 25 30 minutes in a 350 degree fahrenheit oven.
• 9 filling:.
• 10 mix the walnuts, sugar, egg whites and lemon rind together.

Pesto & Sun-dried Tomato Spread

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 1 cup pesto sauce
• 8 ounces cream cheese
• 4 ounces goat cheese
• 1/4 cup thinly sliced sun-dried tomato, oil packed
• 1/4 cup finely chopped walnuts

Recipe

• 1 cream together the cheeses, until well blended.
• 2 add the pesto and tomatoes.
• 3 put into a serving dish/shape into a rectangle.
• 4 top with walnuts.
• 5 chill and serve.

Rice Apple Crisp

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 6 large apples, peeled and sliced
• 1 cup organic sugar
• 1/4 cup water
• 2 cups cooked brown sweet rice
• 1 tablespoon lemon juice
• 1/4 cup brown rice syrup (lundberg sweet dreams)
• 1 cup organic brown sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 3/4 cup brown rice flour
• 1 1/2 cups uncooked oats
• 6 tablespoons vegan butter, spread
• 1/2 cup chopped almonds or 1/2 cup walnuts

Recipe

• 1 cook the apples, cane sugar, and water over medium heat until apples are soft.
• 2 combine the cooked rice, apples with sauce, lemon juice, rice syrup and pour into a 9x13 inch pan prepared with non-stick oil spray.
• 3 mix the flour, oats, brown sugar, cinnamon, salt and cut in vegan butter until crumbly. stir in nuts. sprinkle over rice-apple mixture.
• 4 bake at 350f for 30 minutes or until brown and bubbly.

Pumpkin Gingersnap Cheesecake

Total Time: 8 hrs 20 mins Preparation Time: 20 mins Cook Time: 8 hrs

Ingredients

• 1/2 cup graham cracker crumbs
• 3/4 cup gingersnap crumbs
• 2 1/2 tablespoons granulated sugar
• 1 teaspoon ground ginger
• 1/4 cup unsalted butter, melted
• 1 egg , well beaten
• 2 cups cream cheese
• 1 cup sour cream
• 1/2 cup firmly packed brown sugar
• 1/2 cup granulated sugar
• 4 large eggs, separated
• 1 cup canned unsweetened pumpkin puree
• 1 tablespoon canned unsweetened pumpkin puree
• 2 teaspoons vanilla extract
• 3 tablespoons cornstarch
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1 pinch ground nutmeg
• 1 pinch ground cloves
• 2/3 cup coarsely chopped toasted walnuts (see note)
• 2 teaspoons ground ginger
• 1/2 cup firmly packed brown sugar
• 1 1/2 tablespoons unsalted butter, cut into small pieces

Recipe

• 1 preheat an oven to 375 degrees f. position a rack in the center of the oven. position a second rack directly below it.
• 2 for the crust:.
• 3 in a large bowl, combine the graham cracker and gingersnap crumbs, sugar, and ginger. stir in the melted butter. firmly press the crumbs into the bottom of a 9 1/2-inch springform pan. brush the crust lightly with the egg and chill for at least 15 minutes before filling and baking.
• 4 for the filling:.
• 5 in a large bowl, beat together the cream cheese, sour cream, and brown and granulated sugars, using an electric mixer, until smooth. gently beat in the egg yolks, then the pumpkin puree, vanilla, cornstarch, ginger, cinnamon, nutmeg, and cloves. in a large bowl, beat the egg whites, with a whisk or an electric mixer, until stiff peaks are formed. fold the egg whites into the cream cheese mixture.
• 6 pour the filling into the prepared pan and place in the oven. set an 8-inch-square baking pan filled halfway with hot water on the rack below the cheesecake (this helps prevent the top of the cheesecake from cracking). bake until the center does not tremble when the cake is gently shaken, about 1 1/2 hours.
• 7 remove from the oven and allow to cool for several minutes. place a rack 4 to 5 inches from the heat source of a broiler. preheat the broiler.
• 8 for the topping:.
• 9 in a small bowl, combine the walnuts, ginger, and sugar. add the butter and mix together with a fork or clean fingers until crumbly. sprinkle over the warm cheesecake and place in the broiler to melt the sugar and caramelize the topping, 30 to 40 seconds. watch carefully so that the topping does not burn.
• 10 remove the cheesecake from the broiler and let cool to room temperature. cover and chill for at least 6 hours or as long as overnight. when it is chilled, run a knife around the edge of the cheesecake and remove the pan rim. set the cheesecake on a serving plate without removing the pan bottom.
• 11 note: to toast walnuts, spread shelled nuts in a shallow pan. toast in an oven preheated to 350 degrees f, stirring occasionally, until lightly browned, 8 to 10 minutes.

Greek Almond And Walnut Kataifi

Total Time: 1 hr 25 mins Preparation Time: 40 mins Cook Time: 45 mins

Ingredients

• 1 lb kataifi pastry, unfrozen per package instructions (may not be halal if contains lecithin, found in greek and some middle eastern shops)
• 1 lb butter, melted (may use less but it's always good to have enough!)
• 1 cup walnuts, coarsely chopped
• 1 cup almonds, coarsely ground (loz)
• 1/2 cup sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1 large egg , lightly beaten
• 1 tablespoon water
• 2 cups sugar (i use about 1/8 cup less)
• 1 1/8 cups water
• 1/2 teaspoon lemon juice
• 1 thin strip lemon peel
• 3 whole cloves (fresh, or use 4)
• 1 tablespoon honey

Recipe

• 1 preheat oven to 350f (175c).
• 2 prepare syrup:.
• 3 heat the water in a saucepan over low heat. add the sugar and stir to dissolve.
• 4 add the lemon juice, peel, and cloves, and bring to a boil.
• 5 reduce heat and simmer for 10 minutes.
• 6 stir in the honey, remove from the heat, strain, and set aside to cool.
• 7 prepare filling:.
• 8 in a mixing bowl, combine all the ingredients for the filling and blend well with a wooden spoon.
• 9 a word about kataïfi dough:.
• 10 this dough comes commercially packaged in a long strip, about 3 inches wide. to prepare it for this recipe, lay the long strip out on a clean work surface and divide it into 18-24 pieces, gently spreading the strands out a bit if they clump together. each piece will be used to create an individual kataïfi roll. keep unused dough covered with a piece of waxed paper and a damp towel on top of that to keep it from drying out.
• 11 brush a strip with melted butter.
• 12 place a tablespoon of the filling at one end of the strip and roll up into a cylinder, tucking in any stray pieces of dough. take care to roll the pastry tightly so that the filling is securely enclosed.
• 13 place the rolls seam side down in a lightly buttered baking dish, close together but not squashed, and brush well with butter. bake for 45-60 minutes, until golden brown and crispy looking.
• 14 remove from oven, pour cool syrup over the pastry and cover with a clean towel. let cool about 3-4 hours as it absorbs the syrup.
• 15 enjoy!

Margaret's Jello

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 6
• 1/2 pint whipping cream
• 1 (85 g) package lime jello gelatin
• 1 cup boiling water
• 1/4 cup pineapple juice
• 10 ounces cottage cheese
• 1/2 cup walnuts
• 1 cup crushed pineapple
• 0.75 (250 g) package small marshmallows

Recipe

• 1 in a double boiler, put jelly powder with 1 cup boiling water. stir until dissolved.
• 2 pour in 1/4 cup pineapple juice and 3/4 package marshmallows in hot syrup; stir until syrupy.
• 3 add cottage cheese, whipped cream, pineapple and walnuts.
• 4 let set in fridge.

Frozen Raspberry Dessert

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 1
• 1 package frozen raspberries
• 2 egg whites
• 1 cup sugar
• 1 tablespoon lemon juice
• 1 teaspoon vanilla
• 1/2 pint whipping cream, whipped (you can also use cool whip)
• 1 cup crushed pretzels or 1 cup walnuts
• 1/2 cup butter
• 1 cup flour
• 1/4 cup brown sugar

Recipe

• 1 preheat oven to 350 degrees f.
• 2 prepare crust first.
• 3 mix all ingredients and spread into a 9x13 inch pan.
• 4 put in oven for 15 minutes (stirring every 5 minutes).
• 5 cool.
• 6 prepare filling.
• 7 break up frozen raspberries and then add egg whites, sugar, lemon juice and vanilla.
• 8 beat until mixture is light and fluffy.
• 9 whip 1/2 pint whipping cream on the side and fold into raspberry mixture.
• 10 remove 1/3 of crust mixture and set aside.
• 11 pour raspberry mixture over crust and sprinkle remaining crust over the top.
• 12 freeze overnight.
• 13 take out of freezer a few minutes before serving in order to let it thaw a bit.

Margaret's Skor Chocolate Brownies

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 1/2 cup butter
• 1/4 cup cocoa
• 2 eggs
• 1 cup granulated sugar
• 3/4 cup all-purpose flour
• 1/2 cup walnuts (optional)
• 1 pinch salt
• 1/4 cup skor english toffee bit (for batter) (optional)
• 1/3 cup skor english toffee bit
• 1/3 cup chocolate chips

Recipe

• 1 in a small saucepan melt cocoa and butter, stirring as it melts.
• 2 remove from heat.
• 3 in medium bowl beat eggs until frothy.
• 4 add sugar, flour, nuts and salt (and extra skor pieces if using).
• 5 pour cocoa mixture over and stir all together.
• 6 scrape batter into greased 8x8 inch pan.
• 7 bake at 350 degrees f for 30 min, until edges show signs of pulling away from the sides of the pan.
• 8 topping:.
• 9 combine chocolate chips and skor toffee pieces.
• 10 approximately 5-10 min before brownies are finished, remove from oven and sprinkle with mixture of chocolate chips and skor chip toffee pieces.
• 11 return to oven for remainder of baking time.
• 12 if chocolate/toffe is not sufficiently melted when the brownies are done, comver with tinfoil while they are cooling.