500 Recipes Ebook

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PROPERTY OF LOLA‘S PATISSERIE (08123013648)

CONTENTS
DRINKS ……………………………. 10 SCONES ………………………………155
ICE CREAMS…………….………..... 33 CAKES ………………………………..158
MUFFINS……………………....…… 37 PIZZAS ………………………………..186
BREADS............................................... 45 PIES……………………………………191
SMALL CHOPS…………….………..59 CAKE DECORATIONS………………200
BROWNIES………………….……….64 OTHER RECIPES……………………212
BARS…………………………………71 FOODS/SOUPS……………………….231
COOKIES……………….……………79
DOUGHNUTS…………….………….95
PANCAKES…………….…………….98
SANDWICHES………….……………104
BURGERS…………………...…..……110
WRAPS……………………...…….…..116
MEAT/FISH RECIPES………….....…120
CUPCAKES…………………………...143
PUFF PUFFS…………………………..148
NIGERIAN PIES………………………151
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DRINKS 38. SOUTHERN SWEET ICE TEA
1. ORANGE COOLER 39. STRAWBERRY BANANA PINEAPPLE SMOOTHIE
2. CUCUMBER COOLER 40. FROZEN MUDSLIDE
3. TENDER COCONUT MILKSHAKE 41. OLD FASHIONED LEMONADE
4. WATERMELON LEMONADE 42. BLUEBERRY MARGARITA
5. CHOCOLATE PUDDING 43. GREEN MONSTER SMOOTHIE
6. CHOCOLATE MOUSSE TRUFFLES 44. VEGETABLE FRUIT JUICE
7. CARAMEL CUSTARD 45. SPARKLING CELEBRATION PUNCH
8. MANGO LASSI (NON-ALCOHOLIC)
9. MANGO CREAM 46. POMEGRANATE MOSCATO PUNCH
10. COLD COFFEE 47. BRUNCH MIMOSAS
11. THANDAI 48. WATERMELON MOJITO
12. HOMEMADE CONDENSED MILK 49. VIRGIN MOJITO
13. MASALA TEA MILKSHAKE 50. FRUITY COCKTAIL BRIDAL SHOWER PUNCH
14. HOMEMADE CAPPUCCINO 51. FRUIT COCKTAIL JELLY
15. HOMEMADE HOT CHOCOLATE 52. CUCUMBER LIME JUICE
16. CHOCOLATE MILKSHAKE 53. ZOBO DRINK
17. CHERRY LIMEADE 54. CHAPMAN DRINK
18. MIXED BERRY WINE SLUSHES 55.LA TIZANA: (TROPICAL VENEZUELA FRUIT
19. FRESH BLACK GRAPE LEMONADE DRINK)
20. SOUTHERN STRAWBERRY SWEET ICE TEA 56. PINEAPPLE JUICE
21. BOOZY COFFEE MILKSHAKE 57. OVALTINE
22. PARTY FRUIT PUNCH 58. KUNU AYA (IMMUNE BOOSTER)
23. CREAMY MINT WHITE HOT CHOCOLATE 59. SOYA MILK 1&2
24. SPARKLING CARAMEL CANDY APPLE PUNCH 60. GINGER BEER
25. FRESH PEACH ICE TEA
26. STRAWBERRY JOLLY RANCHER WINE
ICE CREAM RECIPES
SLUSHES
1.VANILLA ICE CREAM
27. AMAZING APPLE CIDER 2.CHOCOLATE ICE CREAM
28. SPARKLING FRUITY CHAMPAGNE PUNCH 3.STRAWBERRY ICE CREAM
29. MELON BALLS PUNCH 4.DOUBLE CHOCOLATE ICE CREAM
30. PEACH MOSCATO WINE SLUSHES 5.UNICORN ICE CREAM
31. STRAWBERRY MARGARITA PUNCH 6.CREAMY BANANA ICE CREAM
32. CARAMEL APPLE SPICE 7.FRIED ICE CREAM
33. ISLAND LUAU TROPICAL SMOOTHIE 8.ICE CREAM SANDWICH
34. FROZEN NUTELLA HOT CHOCOLATE 9.STRAWBERRY ICE CREAM SODA
35. SPARKLING THANKSGIVING PUNCH 10.BANANA ICE CREAM
36. FRUIT WATERMELON SLUSHY
37. HOMEMADE FRAPPUCCINO
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MUFFINS 20.FABULOUS FRENCH BREAD (LESS SUGAR)
1.JUMBO CHOCOLATE MUFFINS
2.CHOCOLATE CHIP MUFFINS
3.BRAN MUFFINS SMALL CHOPS
4.BLUEBERRY CREAM CHEESE MUFFINS 1. CHIN CHIN
5.BANANA BREAD MUFFINS 2. SAMOSA
6.BRUNCH BLUEBERRY MUFFINS 3. SPRING ROLL WRAPPERS
7.SAVORY MUFFINS 4. SPRING ROLLS
8.SWEET MOIST VEGGIE MUFFINS 5. SAUSAGE ROLLS
9.CHEDDAR HERBS MUFFINS 6. PEPPERED SNAIL
10.BLUEBERRY MUFFINS 7. ASUN
11.EGG MUFFINS 8. COCONUT CANDY
12.APPLE & OAT MUFFINS 9. GUINEA FOWL KEBAB
13.PEACH & ORANGE MUFFINS 10. CHICKEN STICKS
14.CUSTARD MUFFINS 11. PEANUT BARS
15.PEACH CRUMB MUFFINS
BROWNIES
BREADS 1. FUDGY NUTELLA BROWNIES
1. YEAST ROLLS 2. FUDGY VEGAN BROWNIES
2. WHEAT BREAD 3. DARK CHOCOLATE CREAM CHEESE BROWNIES
3. SWEET DINNER ROLLS 4. CHOCOLATE CHIPS COOKIE BROWNIES
4. FLUFFY CINNAMON ROLLS 5. SNICKERS BAR BROWNIES
5. BUTTERMILK BREAD 6. FLOURLESS BROWNIES
6. ADDICTIVE GARLIC BREAD 7. CHOCOLATE CARAMEL BROWNIES
7. OLD FASHIONED WHITE SANDWICH BREAD 8. SOFT AND CHEWY GLAZED LEMON BROWNIES
8. MOIST BANANA BREAD 9. RED VELVET BROWNIES
9. CINNAMON SUGAR QUICK BREAD 10. FUDGY BROWNIES
10. MOIST AND FLUFFY PUMPKIN BREAD 11. ULTIMATE GOOEY FUDGY BROWNIES
11. MOIST ZUCCHINI BREAD
12. HAWAIIAN BREAD
13. APPLE FRITTER BREAD BARS
14. SOUTHERN BUTTERMILK BREAD 1. LEMON BARS
15. BUTTER PECAN BREAD 2. NO BAKE OREO CHEESECAKE BARS
16. CAST IRON SKILLET CORN BREAD 3. OVEN BAKED S’MORES BARS
17. OLD FASHION GINGER BREAD 4. HOMEMADE GRANOLA BARS
18. BUTTER BREAD 5. CHEWY M&M COOKIE BARS
19. WHITE BREAD 6. STRAWBERRY SHORTCAKE BARS
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7. CHOCOLATE CHIP COOKIE CHEESECAKE BARS
8. CHOCOLATE DIPPED GRANOLA BARS DOUGHNUTS
9. CARAMEL APPLE CRISP CHEESECAKE BARS 1. PERFECT DOUGHNUTS
10. FROSTED PALEO PUMPKIN PIE BARS 2. CHICKEN DOUGHNUTS
11. GRILLED PINEAPPLE SHORTCAKE BARS 3. BAKED CHOCOLATE DOUGHNUTS
12. MILK SLICES 4. BAKED LEMON CAKE DOUGHNUTS
5. MINI CINNAMON SUGAR DOUGHNUTS
COOKIES
1. CHOCOLATE CHIPS COOKIES PANCAKES
2. FUDGY CHOCOLATE BROWNIE COOKIES 1. PANCAKES SYRUP
3. GLAZED LEMON POUND CAKE COOKIES 2. FLUFFY BUTTERMILK PANCAKES
4. CINNAMON ROLL COOKIES 3. CINNAMON ROLL PANCAKES
5. CHEWY OATMEAL RAISIN COOKIES 4. RED VELVET PANCAKES
6. M&M COOKIES 5. JAPANESE PANCAKE
7. CRISPY CHOCOLATE CHIPS COOKIES. 6. CHEESE POTATO PANCAKES
8. OLD FASHIONED SOUTHERN TEA CAKE 7. BANANA PANCAKES
COOKIES 8. SEMOLINA PANCAKES
9. VEGAN CHOCOLATE CHIPS COOKIES 9. MANGO PANCAKES
10. STRAWBERRY SHORTCAKE COOKIES 10. CHICKEN PANCAKES
11. CHEWY WHITE CHOCOLATE MACADAMIA NUT
COOKIES
12. FLUFFY BANANA OATMEAL COOKIES SANDWICH
13. CARROT CAKE OATMEAL COOKIES 1. CHICKEN SANDWICH
14. CHOCOLATE PEANUT BUTTER CHIP COOKIES 2. EGG AND CHEESE TOAST SANDWICH
15. STUFFED PEACH AND CREAM COOKIE BITES 3. EGG MAYO SANDWICH
16. CREAM CHEESE SUGAR COOKIES 4. VEGETABLE MAYONNAISE SANDWICH
17. RED VELVET COOKIES 5. HOT TURKEY AND CHEESE SANDWICH
18. MONSTER COOKIES 6. PULLED BBQ CHICKEN SANDWICH
19. CINNAMON PECAN SNOWBALL COOKIES 7. CLASSIC FRENCH TOAST
20. WHITE CHOCOLATE RASPBERRY CREAM 8. FRENCH TOAST TICKS
CHEESE COOKIES 9. FRENCH TOAST ROLLUP
21. LEMON RICOTTA SUGAR COOKIES 10. FRENCH TOAST CASSEROLE
22. PEANUT BUTTER COOKIES
23.CRANBERRY OAT COOKIES
24.OAT CRUNCHY COOKIES BURGER
25.CARROT CAKE COOKIES 1. HAMBURGER BUNS
2. JUICY TURKEY BURGER
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3. GRILLED TURKEY BURGER 20. ROASTED PEPPER CHICKEN
4. HOMEMADE SLOPPY JOE 21. CHIPOTLE LIME CHICKEN DRUM-MATTES
5. CRISPY CHICKEN BURGER 22. BACON WRAPPED CHICKEN TENDERS
6. RICE BURGER 23. BAKED PARMESAN TILAPIA
7. BURGER SAUCE 24. LEMON GARLIC & ROSEMARY ROASTED
CHICKEN
25. CHILI SALMON WITH PINEAPPLE MANGO
WRAPS SALSA
1. HOMEMADE FLOUR TORTILLAS 26. TANGY BAKED CHICKEN WINGS
2. CHICKEN WRAPS 27. EASY AND JUICY WHOLE ROASTED TURKEY
3. GREEK LAMB WRAP 28. TURKEY SAUSAGE PATTIES
4. SMOKED CHICKEN QUESADILLA 29. LEMON HOT SALT CHICKEN
5. PEPPERONI PIZZA QUESADILLA 30. GRILLED HONEY TERIYAKI BBQ CHICKEN
6. SALMON TACOS 31. BAKED BBQ CHICKEN
32. BAKED BUFFALO WINGS
33. WHOLE ROAST CHICKEN AND VEGETABLES
MEATS/FISH RECIPES 34. HONEY CURRY CHICKEN THIGHS
1. OVEN BAKED BBQ BEEF RIBS 35. SEEKH KEBAB IN A PAN.
2. BAKED TURKEY MEATBALLS
3. SLOW COOKER BEEF AND BROCCOLI
4. CHICKEN NUGGETS CUPCAKES
5. AIR FRY HONEY BBQ CHICKEN WINGS 1. MOIST CARROT CUPCAKE
6. BOMB DIGGITY CHICKEN FAJITAS 2. RED VELVET CUPCAKE
7. AIR FRY SOUTHERN FRIED CHICKEN 3. MARGARITA CUPCAKES
8. LEMON PEPPER WINGS 4. WATERMELON CUPCAKES
9. CHEESY BBQ TURKEY MEATLOAF 5. PINA COLADA CUPCAKES
10. COUNTRY FRIED CHICKEN TENDERS 6. PEPPERMINT MOCHA CUPCAKES
11. JUICY, CRISPY OVEN OVEN FRIED CHICKEN 7. KEY LIME CUPCAKES
DRUMSTICKS 8. CARAMEL APPLE CUPCAKES
12. TENDER JUICY EASY ROASTED CORNISH HENS 9. FUNFETTI CUPCAKE
13. BEER BATTERED FISH AND CHIPS
14. BAKED SALMON
15. ROASTED CHICKEN BITES PUFF PUFF
16. CRISPY SPICY FRIED CHICKEN 1. CHOCOLATE PUFF PUFF
17. ROASTED HONEY MUSTARD BBQ CHICKEN 2. COCONUT PUFF PUFF
THIGHS 3. BANANA PUFF PUFF
18. BAKED SMOTHERED TURKEY WINGS 4. SAVORY PUFF PUFF
19. CITRUS TURKEY BRINE 5. BEETROOT PUFF PUFF
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6. CRANBERRY CINNAMON PUFF PUFF 18. CREAM CHEESE POUND CAKE
19. ORANGE DREAM POUND CAKE
20. BANANA BREAD COFFEE CAKE
NIGERIAN PIES 21. PEACH POUND CAKE
1. MEAT PIE 22. LIME POUND CAKE
2. SAUCY MEAT PE 23. SOUR CREAM POUND CAKE
3. CHICKEN PIE 24. FUNNEL CAKE
4. TUNA PIE 25. NO BAKE OREO CHEESECAKE
5. CHICKEN POT PIE 26. PECAN PIE COFFEE CAKE
6. BEEF AND POTATO DISH PIE 27. PEANUT BUTTER CAKE
28. VANILLA CAKE
29. PUMPKIN PIE CAKE
SCONES 30. CAKE POPS
1. COCONUT SCONES 31. CREAMY BUTTERSCOTCH CAKE
2. BUTTERMILK SCONES 32. ITALIAN CREAM SHEET CAKE
3. LEMON AND YOGHURT SCONES 33. SWEET POTATO CAKE
4. PLAIN SCONES 34. TRIPLE CHOCOLATE CHEESECAKE
5. CARROT SCONES 35. NO BAKE WHITE CHOCOLATE CHEESECAKE
36. CHOCOLATE GUINNESS BEER CAKE
37. GLUTEN FREE CARROT CAKE
CAKES 38. CREAM TART CAKE
1. CARROT CAKE 39. COCOA POUND CAKE
2. CHOCOLATE CAKE 40. MUG CHOCOLATE CAKE IN MICROWAVE
3. BROWN SUGAR CARAMEL POND CAKE 41. MINI CHEESECAKE
4. SOUTHERN LEMON POUND CAKE 42. VANILLA SWISS ROLL
5. SOUTHERN 5 FLAVOR CAKE 43. MANGO ICE CREAM CAKE
6. CLASSIC YELLOW CAKE 44. LITTLE LAYER CAKE (10 layers)
7. BANANA CAKE 45. COCONUT CRUMB CAKE
8. APPLE CAKE 46. ORANGE CAKE.
9. APPLE FRITTER COFFEE CAKE
10. BUTTER POUND CAKE
11. DEVIL’S FOOD CAKE PIZZA
12. WHIPPING CREAM POUND CAKED 1. HOMEMADE PIZZA
13. ITALIAN CREAM CAKE 2. FRENCH BREAD PIZZA
14. 7UP POUND CAKE 3. FRUIT PIZZA
15. CHOCOLATE POKE CAKE 4. CARAMEL APPPLE CRISP PIZZA
16. PUMPKIN SPICED CAKE 5. 3 CHEESE GARDEN PIZZA
17. RAINBOW CAKE 6. BREAD PIZZA
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7. POTATO PAN PIZZA 5. VEGAN CHOCOLATE FROSTING
8. DOUBLE CRUST STUFFED PIZZA 6. SUGAR-FREE PEANUT BUTTER FROSTING
7. COCOA FROSTING
8. CARAMEL FROSTING
PIES 9. CHOCOLATE CREAM CHEESE FROSTING
1. EASY AND CREAMY PUMPKIN PIE 10.BUTTERCREAM FROSTING
2. BUTTERMILK PIE 11. FRESH STRAWBERRY BUTTERCREAM
3. SWEET POTATO PIE 12. SWISS MERINGUE BUTTERCREAM
4. SMOKEY BAKED POTATO PIE 13. ROLLED FONDANT
5. KEY LEMON PIE 14. ROYAL ICING
6. APPLE PIE 15. CHOCOLATE GANACHE
7. DEEP DISH CHOCOLATE CHIP COOKIE PIE 16. OREO BUTTERCREAM
8. CHOCOLATE PUDDING PIES 17. CHOCOLATE WHIPPED CREAM
9. MINI PUMPKIN PIES 18. LEMON BUTTERCREAM FROSTING
10. BAKED SPAGHETTI PIE 19. MARSHMALLOW FROSTING
11. FROZEN REESE PIE 20. COCONUT FROSTING
12. CHOCOLATE PECAN PIE 21. CREAMY PEANUT BUTTER
13. FRESH BLUEBERRIES CRUMB PIE 22. NUTELLA BUTTERCREAM FROSTING
CAKE DECORATION OTHER RECIPES

GLAZE RECIPES 1. YOGURT
1. LEMON GLAZE 2. CHEDDAR BISCUITS
2. MOCHA GLAZE 3. SHOESTRINGS FRIES
3. CREAM CHEESE GLAZE 4. CHOCOLATE COVERED STRAWBERRIES
4. CHOCOLATE GLAZE 5. VEGAN CHOCOLATE ALMOND BUTTER CUPS
5. CARDAMOM GLAZE 6. COCONUT CHOCOLATE BISCUIT
6. HONEY ORANGE GLAZE 7. CRISPY BUTTERMILK ONION RINGS
7. BUTTER PECAN GLAZE 8. SOUTHERN PEACH COBBLER
8. CINNAMON GLAZE 9. BBQ CHICKEN NACHOS
9. VANILLA GLAZE 10. RAINBOW SMOOTHIE POPSICLE
10. BROWN SUGAR CARAMEL GLAZE 11. PEANUT BUTTER CHOCOLATE
11. BROWNED BUTTER GLAZE 12. ONE SKILLET LASAGNA
FROSTING RECIPES 13. MINI CARAMEL APPLE
1. BROWN SUGAR FROSTING 14. BUTTERMILK WAFFLES
2. FLUFFY WHITE FROSTING 15. HEALTHY GRANOLA ENERGY BITES
3. VEGAN COCONUT FROSTING 16. CARAMEL APPLE CRISP
4. COOKED VANILLA FROSTING 17. STRAWBERRY BUTTER
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18. CHOCOLATE COVER PRETZELS 16. BEEF STIR-FRY
19. SAUSAGE CHEESE BALLS 17. STIR-FRY BEEF SPAGHETTI WITH VEGETABLES
20. STRAWBERRY COBBLER 18. BEEF JOLLOF RICE
21. STRAWBERRY CHEESE CAKE POPSICLE 19. CHICKEN FRIED RICE
22. SAUSAGE HASH BROWN CASSEROLE 20. CURRY RICE
23. PEPPERMINT BROWNIE TRUFFLES 21. GOAT MEAT JOLLOF RICE
24. CREAMY NUTELLA POPSICLE 22. SMOKED TUNA SAFRON RICE
25. POTATO SOUFFLE 23. BASMATI BACON RICE
26. CHEESE TOAST 24. COCONUT OIL SHRIMP FRIED RICE
27. SPICY EGG PITHA 25. EDIKAIKONG SOUP
28. CHOCOLATE BISCUIT 26. MUSHROOM AND COCONUT RICE
29. CARAMEL TART 27. BEETROOT JOLLOF RICE
30. CHICKEN STUFFED OMELETTE 28.PALMOIL JOLLOF RICE
31. CARAMEL BREAD POPCORN 29. BEEF COCONUT RICE
32. SESEME SNAPS 30. CORNED BEEF JOLLOF RICE
33. CRUNCHY GINGERSNAP BISCUIT 31. SHEA BUTTER DADAWA JOLLOF
34. KOREAN EGG ROLLS 32. SENEGALESE JOLLOF RICE
35. CHIA SEEDS DIGESTIVE BISCUIT 33. BEEF FRIED RICE
36. BLUEBERRY COBBLER 34.VEGETABLE CURRY RICE IN PINEAPPLE
37. WHOLE WHEAT BISCUIT 35. GROUNDNUT SOUP WITH UZIZA LEAVES
36. PORK JOLLOF RICE
37.DAWA DAWA RICE
FOODS 38. ASSORTED FRIED RICE
1. PALMOIL RICE BALLS 39. COCONUT MILK JOLLOF RICE
2. BEETROOT RICE BALLS 40. SOUTH AFRICAN YELLO RICE
3. MILLET TUO 41. BEEF AND CHICKEN JOLLOF RICE
4. PALM OIL EBA 42.GARLIC RICE
5. FUFU (CASAVA AND PLANTAIN) 43.CHICKEN SALAD
6. BITTER LEAF SOUP 44. SAUSAGE RICE BOWL
7. AMALA 45. ADALU
8. BANKU 46. ROSEMARY GOAT RICE
9. VEGETABLE SAUCE 47.TUNA BEANS STEW
10. GARDEN EGG SAUCE 48. BEANS AND PLANTAIN LASAGNA
11. CRAB LOADED GARDEN EGG SAUCE 49.NUNUM BEEF BEANS STEW
12. EGG SAUCE 50.COCONUT OIL BEEF BEANS STEW
13. ROASTED SESEME CHICKEN SAUCE 51.CHICKEN PEPPER SOUP
14. CHILI PRAWN SAUCE 52. SAUSAGE MOI MOI
15. KPONMO NOODLES 53. GOAT MEAT PEPPER SOUP
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54. CHOPPED CHICKEN STEW 91. COCONUT CABBAGE STEW
55. MELON SEED STEW 92. EGG PEPPER SAUCE
56. BEEF AND SMOKED TUNA PALM-NUT SOUP 93. PAWPAW STEW
57. COCOYAM LEAF SOUP 94. CABBAGE EGUNSI SOUP
58. CHICKEN STEW 95. MACKEREL YAM POTTAGE
59. DRIED OKRO SOUP 96. YAM POTTAGE
60. BASIL CHICKEN STEW 97. CARROT SOUP
61. GOAT MEAT GROUNDNUT SOUP 98. COCONUT SQUID CURRY
62. EGUNSI SOUP 99. MACKEREL SOUP
63. CHICKEN CASHEW NUTS SOUP 100. PLANTAIN FRITTATA
64. ASSORTED PALMNUT SOUP
65. SPINACH AND PEANUT BUTTER CHICKEN
WINGS SOUP
66. ASSORTED EGUNSI SOUP
67. AYAMASE (OFADA STEW)
68. CHICKEN WINGS LIGHT SOUP
69.COW KNEE STEW
70. GRILLED CHICKEN OKRO SOUP
71. SNAIL AND MUSHROOM OKRO SOUP
72. SPINACH STEW
73.SOYA BEANS WITH BITTER LEAF SOUP
74. OKRO SOUP
75. GOAT LIGHT SOUP
76. DUCK AND QUINOA VEGETABLE LIGHT SOUP
77. PALAVA SAUCE
78. NO OIL CAT FISH OKRO SOUP
79. SEAFOOD OKRO SOUP
80. PEANUT BUTTER LAMB JOLLOF RICE
81. TILAPIA LIGHT SOUP
82. SORELL GROUNDNUT SOUP
83. OGBONO SOUP
84. CHAKALAKA
85. SUKUMA WIKI
86. CASAVA LEAF SOUP
87. ONE POT SPAGHETTI WITH SAUSAGE
88. PILAU
89. TRIPE NOODLES SOUP
90. LOBSTER TAGLIATELLE
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 1/4 tsp black pepper
DRINKS  ice cubes to serve
Directions
 In a blender, puree the cucumber, mint, salt,
pepper and sugar.
 Pour the puree through a fine mesh strainer
into a bowl.
 Use the spoon to press the solids to take out
all the juice. There will be about 1-1/4 cups of
cucumber juice.
 Add the lime juice and water mix it well.
 Fill the glasses with ice cubes and pour the
cucumber drink. Cucumber cooler is ready
to be served. Enjoy!
ORANGE COOLER
Ingredients TENDER COCONUT MILKSHAKE

 ½ cup Orange juice
 ½ cup cold water Ingredients
 2-3 pieces mint leaves  1 tender coconut
 1 tbsp sugar  Tender coconut water 1 cup
 2 -3 pinch black salt  Frozen Milk cubes 1 cup
 1 tbsp lemon juice  Sugar 1 teaspoon
 Ice cubes any amount  1.5 scoops of vanilla ice cream
Directions Directions
 In an empty tin muddle the mint, and then  In a mixer jar - add tender coconut Water,
combine all ingredients with ice and stir. frozen milk, tender coconut pieces, sugar,
 Transfer into a highball and garnish with a cardamom powder And blend.
mint shrub and enjoy.  Now add Vanilla ice cream to it.Mix well.
Serve chilled!
CUCUMBER COOLER
WATERMELON LEMONADE
Ingredients
 1 cucumber peeled and cut in small cubes Ingredients
to make about 2 cups  1/2 medium-size watermelon or enough to
 8 mint leaves, about 3 cups Water make 4 cups watermelon juice
 1 tbsp lime juice adjust to taste  4-5 large lemons or enough to make.
 3 tbsp sugar adjust to taste 1 cup lemon juice
 1/4 tsp salt  1 - 1 1⁄2 cups granulated sugar
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 4-6 cups water or sparkling water fresh mint combined. Place the pan over medium heat
Directions and bring it to a boil, stirring constantly.
 Scoop watermelon into a blender or food  After about 4-5 minutes, when the mixture
processor. starts bubbling and thickens, reduce the heat
 Process until liquid. to low.
 Strain watermelon through a  Add in the chocolate and cream and keep
 mesh strainer, reserving 4 cups of whisking until the chocolate completely
watermelon juice and discarding the melts into the pudding, for about 2 minutes.
watermelon flesh. (or until it thickens to your preferred
 Pour the watermelon juice into a pitcher. Set consistency).
aside.  Take it off the heat, then add the vanilla and
 Juice the lemons to equal 1 cup (use more if keep stirring for a minute or so until well
you prefer it really tart. I used 4 large lemons combined.
and got 1 cup of lemon juice)  Pour it into your prepared dessert dishes.
 Strain the lemon juice and add it to the  Let them completely cool to room
pitcher. temperature and then refrigerate for 2-3
 Add in water. hours or overnight to chill.
 Stir in sugar to sweeten to desired taste.  Serve the pudding with whipped cream or
 Serve immediately over ice and garnish with simply with some chocolate shavings.
fresh mint leaves and lemon slices.
CHOCOLATE MOUSSE TRUFFLES
CHOCOLATE PUDDING
Ingredients
Ingredients  8-10 Oreo Cookies Crushed (Or You Can
 4 tbsp / 25g Cocoa powder Use Any Cookies Of Your Choice)
 4tbsp / 30g Cornstarch  100 Grams Semisweet Chocolate
 1/4 tsp Salt  300 Ml Heavy Whipping Cream Chilled
 1/2 cup/ 100g Sugar Directions
 2 cups / 500ml Full Fat Milk  Crush Oreos By Bashing Them With A
 4 tbsp / 60ml Heavy cream rolling Pin Or Add The Oreos To A Food
 1.8 oz / 50g Semisweet dark chocolate. Processor And Process Until You Have S
 1 tsp Vanilla essence mall Crumbs.
Directions  Cut Chocolate Into Smaller Pieces (Or Use
 First, in a heavy-bottomed saucepan, sift in Chocolate Chips).
the cocoa powder, cornstarch, and salt.  Then Melt The Chocolate With 50ml Of
 Then add the sugar and combine everything Cream In A Heatproof Bowl On A Double
well. Boiler, Making Sure the Bottom Of The
 Gradually add the milk and whisk until well Bowl Isn’t Touching the Simmering Water.
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 Once The Chocolate Is Completely Melted happens very quickly.
Let It Cool For 5-6 Minutes.  When the whole thing turns into an amber
 Whisk The Rest Of The 250ml Whipping color caramel, very quickly add the cream,
Cream In A Separate Bowl Until Soft Peaks just keep pouring and stirring. Be careful
Form. while adding the cream as it starts to bubble
 Then Add Half Of The Whipped Cream To up when you add the cream to the hot
The Chocolate Cream Mixture And Mix caramel.
Until Well Combined.  Once the caramel and cream are mixed
 Fill The Mousse And The Cream Into 2 properly and turns into a smooth mixture,
Different Piping Bag, This Makes It Easy To take it off the heat and let it cool for about 10
Create The Layers Inside A Glass. (Or You minutes. Prepare the egg and milk mixture
Can Simply Spoon Them Into Your glass) by this time.
 Now Layer Crushed Cookies, chocolate  In a bowl, separate egg yolks from 6 medium
mousse And Whipped Cream To Your Glass size eggs (save the whites for later use).
Bowl. Repeat Layers.  Add sugar, salt and vanilla essence to the
 You Can Serve Them Right Away Or yolks and give everything a good mix. Then
Refrigerate For 2-3 Hours And Serve add the milk and mix again.
Chilled.  Now add the prepared caramel cream
 Enjoy! mixture and mix again until everything is
mix ed properly.
CARAMEL CUSTARD  Strain the mixture into a jug.
 Place ramekins into a baking dish and slowly
Ingredients pour the mixture in the ramekins, by
 1/2 cup Sugar pouring it slowly there will be no bubbles
 2 tbsp Water form on the top.
 1 cup Heavy cream  Now pour boiling hot water to the baking
 6 Egg yolks (Medium size ) tray halfway through the ramekins and bake
 2 tbsp Sugar them at 150°C for about 50-60 minutes or
 Pinch of salt until set. (if anybody doesn't want to bake in
 1 tsp Vanilla essence the oven, there is an alternative way shown
 1 cup Milk in the video to do it in a stove).
Directions  Once the custard is set take them out of the
 First, make the caramel by adding the sugar oven and let them completely cool to the
and the water in a heavy bottomed saucepan room temperature.
on medium flame. Do not stir at this point,  Then cover them and refrigerate for at least
swirl it around if necessary. 4-6 hours or overnight before serving.
 Once all the sugar melts, keep a close eye on
it as it starts to change the color and it
Page 12
MANGO LASSI until stiff peaks form. About 3 minutes.
 Place the mango puree and the whipped
Ingredients cream in cups in layers. Dice the mango you
 2 cups organic low fat plain yogurt reserved from step 1 and place on the c ups.
 2 cups chopped ripe mango (can sub with Garnish with mint leaves if desired. Serve
 Frozen mango or mango pulp) immediately or chill for at least 30 minutes
 1 tablespoon honey before serving. Best enjoyed chilled.
 1/2 teaspoon ground cardamom
 2 to 3 teaspoons lemon zest COLD COFFEE
 2/3 cup filtered water
 Several ice cubes (optional) Ingredients
Directions  1 tbsp instant coffee powder
 Add all the ingredients to a blender and  1 tbsp cocoa powder
blend until smooth.  2 tbsp warm water
 Taste the mango lassi to see if the sweetness  1 cup milk
is to your liking.  1 scoop vanilla ice cream
 Add more honey if necessary.  2 tbsp chocolate sauce
 Serve the drink in glasses.  1 tbsp sugar
 6 ice cubes
MANGO CREAM  Chocolate sauce, for decoration
 Whipped cream, for decoration
Ingredients Directions
 3 large very ripe mangoes  In a small bowl take 1 tbsp instant coffee
 1 teaspoon orange zest powder and 1 tbsp cocoa powder.
 2 tablespoons cane sugar (or granulated  Dissolve in 2 tbsp warm water.
sugar) divided  Take the choco-coffee decoction into the
 1 cup heavy whipping cream (240ml) blender and add 1 cup milk, 1 scoop vanilla
 1/2 teaspoons vanilla extract ice cream and 2 tbsp chocolate sauce.
 Mint leaves for garnishing optional  Also add 1 tbsp sugar and 6 cubes ice.blend
Directions well until the milkshake turns frothy.
 Peel mangoes then cut around the pit.  Pour the chocolate cold coffee into a tall
Reserve half of one mango for garnishing glass.
later. Chop the remaining mango and place i  Finally, enjoy chocolate cold coffee
n a food processor. garnished with whipped cream and coffee
 Add one tablespoon of sugar and orange zest. powder.
Blend into a smooth paste.
 Place cream in a bowl. Add the vanilla
extract and sugar. Whip using a hand mixer
Page 13
THANDAI pestle too
 Boil milk in a heavy bottomed pan
Ingredients  When it comes to a full boil, stir in the nuts
Thandai ingredients: and spices one by one.
 2 cups Half and Half (use regular milk)  Whisk so that no lumps remain. Add sugar
 2 cups Whole milk and keep stirring the liquid. Give it a good
 1 tablespoon Rose water boil and take it off the flame. Allow it to cool
 1/4 cup Sugar + 2 tablespoons (adjust completely.
according to taste)  Stir in saffron flavored milk, rose spread and
 3/4 cup Water (adjust accordingly) rose water. If no rose spread available add 2
Thandai masala ingredients: tablespoons of rose water.
 1 tablespoon Cashews  Allow it to sit for a while (an hour or mo re)
 1 tablespoon Melon Seeds (chaar magaz) so that it can soak in all the flavors. Later
 1/2 teaspoon Saffron strands sieve it through a strainer, add water and
 1/2 teaspoon Cinnamon Powder refrigerate this drink for at least 3 -4 hours
 1/2 teaspoon Nutmeg Powder or until chilled.
 1-2 teaspoon Rose petal spread (gulkand)  Thandai tastes best when served chilled.
 1.5 teaspoon Fennel seeds powder
 1.5 teaspoon Cardamom Powder HOMEMADE CONDENSED MILK
 1/2 teaspoon Poppy Seeds
 12 pieces Almonds Ingredients
 15 pieces Pistachios  2 cups (16oz/450ml) full or low fat milk.
 3/4 teaspoon Black Peppercorns (adjust  1 cups white sugar
according to taste) Directions
Directions  Add the milk and sugar into a small, heavy
 Boil milk in a bowl and soak saffron strands bottomed saucepan.
in it. Allow it to sit for 15 - 20 minutes.  Heat it on a low heat until the sugar has
Soaking saffron strands in hot milk release dissolved.
its color and flavor.  Once all of the sugar has dissolved bring the
 Stir it with a spoon and milk will have a mix to a simmer over medium low heat. Do
beautiful pale yellow color. Set it aside. not stir once the mix starts to sim mer
 Let's assemble our thandai masala otherwise it can crack and crystalize.
ingredients. Feel free to adjust spices  Gently simmer for roughly 35-40 minutes, or
according t o taste. until the milk has darkened to a creamy
 Add all the nuts and spices to a grinder. color, has reduced by half and thickened
 Grind spices to their powdered form. Set it slightly. You may notice some foam for ming
aside. on top, gently skim it off with a spoon. (if
 You can ground the spices in a motor and there are sugary bits hanging around the
Page 14
rim of your pot don’t stir them into your come too thin and wont have enough fort h
condensed milk, this can also crack your on top).
mix)  Let this stand for 5 mins. The froth will
 When ready, remove from the heat and p collect on top. Pour onto large serving
our into a jar to cool. glasses. Spoon the froth on top and finish off
 Let the condensed milk cool completely with whipped cream and masala chai
before putting on the airtight lid. powder for garnishing.
 Just note, it thickens up a lot after a few
hours in the fridge. HOMEMADE CAPPUCCINO
MASALA TEA MILKSHAKE Ingredients

 1 tbsp Instant coffee
Ingredients  1 tsp Sugar
 1/2 cup water  1 tbsp Cocoa powder
 3 cardamom pods  2-3 tbsp Hot water
 1 clove  1 cup Full cream milk
 2 tsp good quality Tea leaves (refer notes) Directions
 3 tsp Sugar (or to taste)  First in a mug take your coffee, sugar and
 1.5 cups Milk cocoa powder together. Here you can ad just
 2-3 ice cubes the amount of the sugar according to your
 5 scoops Vanilla Ice-Cream taste.
 More ice while serving  Then add the hot water little by little and
 Whipped cream and masala chai powder for mix everything properly or until dissolves.
garnishing  Another way you can make the chocolate
Directions coffee mixture by using dark/milk chocolate
 Take the water in a pot. Open the cardamom instead of the cocoa powder. For that t ake
pods slightly and add to the water a long 10-15 grams chocolate in a mug and add 2-3
with the clove. Bring this to a boil tbsp boiling water to that. Wait f or 1 minute
 Once it begins to boil a bit add in the tea to soften the chocolate, then mix it until
leaves and sugar. Bring this to a complete dissolves. Then add the coffee and sugar.
rolling boil. Mix again until everything is well combined.
 Add in the milk. Let this boil for atleast 4  Now in a saucepan heat up the milk on
times. Once it is boiled 4-5 times then p ass it medium heat for about 3 minutes. Do not
through the sieve to collect the masala chai. boil the milk, take it off the heat when it s
Let this cool a bit. tarts to come to a simmer. Or you can
 Once cooled add the ice-cubes and vanilla microwave the milk for 1.5 minutes on high.
ice-cream and blend until smooth. (Do not  Pour the hot milk into a clean heat-resistant
blend too much or else the frappe will be jar and close the lid properly and be very
Page 15
careful here, make sure the milk isn't too hot  Chocolate sauce
and the bottle you're using is heat  Whipped Cream
 resistant. You can also use a coffee tumbler  1/2 cup heavy cream
or flask instead of a glass jar.  2 Tbsp powdered sugar
 Now shake the bottle for 15-20 seconds until  1/2 tsp vanilla extract
the milk becomes frothy. Directions
 Then slowly pour the frothy milk into the  In a blender or food processor blend
chocolate coffee mixture and your cafe chocolate ice cream and milk until smooth.
mocha is ready to drink.  To line the glasses with chocolate sauce - Use
 You can decorate your coffee with some chocolate sauce that has a nozzle or is in a
cocoa powder or chocolate syrup on top. squeeze bottle.
 Place the tip inside the glass, about 1 inch
HOMEMADE HOT CHOCOLATE from the top. Gently squeeze rotating the
glass until you have a line all the way around.
Ingredients When you stand the glass up the chocolate
 4 cups milk (preferably whole or 2%) will drizzle down the side.
 1/4 cup unsweetened cocoa powder  Pour milkshake into prepared glasses. Top
 1/4 cup granulated sugar with whipped cream and sprinkles.
 1/2 cup bittersweet or semisweet chocolate  To make the whipped cream
chips o r chopped chocolate bar  Beat heavy cream until soft peaks.
 1/4 teaspoon pure vanilla extract  Mix in sugar and vanilla. Beat again until
Directions stiff peaks.
 Place milk, cocoa powder and sugar in a
small saucepan. CHERRY LEMONADE
 Heat over medium/medium-low heat,
whisking frequently, until warm (but not Ingredients
boiling).  1 1⁄4 cup granulated sugar
 Add chocolate chips and whisk constantly  1 1⁄4 cup fresh lime juice
until the chocolate chips melt and distribute  1 16 oz jar maraschino cherries (juice
evenly into the milk. Whisk in vanilla extract, included, without stems)
serve immediately.  2 liter lemon-lime soda I used Sprite
 1/2 cup cherry juice tart or regular.
CHOCOLATE MILK SHAKE Directions
 In a small saucepan add lime juice and sugar
Ingredients over low heat.
 1 pint chocolate ice cream  Stir until sugar has melted and the mixture
 3/4 cup milk is syrupy.
 2 Tbsp sprinkles  Remove from heat and allow mixture to cool.
Page 16
 Pour into a pitcher. 10-15 minutes so that the grape skins release
 Add cherries, soda and cherry juice. more of its color.
 Stir and serve over ice.  Remove from heat and strain, discarding the
 Garnish with lime and mint if desired. solids.
 Add grape mixture to a pitcher.
MIXED BERRY WINE SLUSHES  Stir in lemon juice and remaining cold water
and sugar.
Ingredients  Taste and adjust the water and sugar to your
 1 bottle sweet red wine I use Muscadine liking.
 3 cups frozen mixed berries  Refrigerate until chilled. (This tastes better
 1/4-1/2 cup powdered sugar the next day)
Directions  Serve over ice and enjoy!
 Add all ingredients to a blender.
 Blend until smooth. STRAWBERRY SWEET ICE TEA
 Pour mixture into ice cube trays.
 Freeze. (Cubes will have a soft freeze) Ingredients
 Place desired amount of frozen wine cubes  4-5 family-size tea bags
into the blender and blend.  6 cups water divided
 Use additional wine to thin out the slushes if  4 cups ripe strawberries makes about 1 cup
desired. of juice
 Serve immediately.  1 1/2 cups granulated sugar
 Garnish with fresh berries and mint.  Frozen or fresh strawberries mint (optional
garnish)
FRESH BLACK GRAPE LEMONADE Directions
 In a small pot, bring two cups of water to a
Ingredients boil.(could also heat in microwave)
 4 cups seedless black grapes  Remove from heat and add tea bags.
 1 1/2 cups sugar divided  Let tea bags steep for 10 minutes before
 7-8 cups cold water divided discarding the tea bags.
 Zest of 3 lemons  Meanwhile, dice up strawberries.
 Juice of 7 lemons about 1 cup  Place in a food processor and puree.
Directions  Strain pureed strawberries through a mesh
 In a large sauce pan add grapes, 1 cup water, strainer, reserving the juice and discarding
1 cup of sugar and lemon zest. the pulp.
 Simmer over medium heat, mashing grapes  In a large pitcher add tea, strawberry juice
as they soften. and sugar.
 Once all the grapes have been mashed, let  Stir until sugar is dissolved.
the mixture simmer gently for an additional  Stir in 4 cups of cold water.
Page 17
 Refrigerate until ice cold.  1 cup sugar (add more or less to suite your
 Pour over ice and serve immediately. taste)
 If desired used frozen strawberries as ice  25.4 oz. Sparkling grape juice ice cold
cubes and fresh strawberries or mint as Directions
garnish.  Stir together all ingredients in a very large
bowl.
BOOZY COFFEE MILKSHAKE  Pour into pitchers three (1/2 gallon pitchers)
and store in the fridge until ready to serve.
Ingredients (makes 2.5 gallons)
 2 cups ice  * OPTIONAL* For ice cubes, fill several ice
 4 cups vanilla or coffee-flavored ice cream. trays with punch and freeze. (people go
1/4 teaspoon expresso powder crazy over these. I use a mini muffin tray)
 2-4 oz vanilla vodka  When ready to serve, pour punch in punch
 2-4 oz. Kahlua coffee liquer bowl and add frozen punch cubes.
 2-4 oz coconut rum  Can also add fruits like oranges and limes
 Garnish: whipped cream fudge, but I never do.
strawberries
Directions CREAMY MINT WHITE HOT CHOCOLATE
 Add all ingredients to blender (except
garnishes) Ingredients
 Blend until creamy.  1 14 oz can sweetened condensed milk
 Taste and adjust ingredients if needed.  1 1⁄2 cups heavy cream
 Swirl glasses with fudge. (optional)  4 cups whole milk
 Pour in milkshake.  2 cups almond milk
 Garnish with whipped cream and  2 ½ cup white chocolate chips
strawberry.  1 teaspoon vanilla extract
 Serve immediately.  1/2 teaspoon mint extract
 Green food coloring several drops
PARTY FRUIT PUNCH  Garnishes whipped cream, marshmallows,
mint chocolate cookies, or Andes mints, etc
 1 gallon Juicy Red Hawaiian Punch ice cold  In a crock-pot add all ingredients except
 12 oz can frozen Pink Lemonade concentrate vanilla, mint and food coloring.
 46 oz Pineapple Juice  Stir to combine the sweetened condensed
 59 oz. Orange juice can use Tropical blend if milk with the rest of the ingredients.
desired, ice cold  Heat on low for 2 hours and then switch to
 2 Liter Sprite ice cold (can use your fav. warm
lemon lime solo or Ginger-ale)  Stir in vanilla, mint and enough food
Page 18
coloring to reach a light green color.  Fill glasses with chilled punch.
 Stir before serving.  Top with a caramel chews kabob & serve!
 Garnish with whipped cream and crushed
 mint chocolate cookies if desired. FRESH PEACH ICE TEA
SPARKLING CARAMEL CANDY APPLE Ingredients

PUNCH  3 large fresh peaches diced into small slices
or cubes
Ingredients  5 cups water divided (you'll also need more
 4-6 granny smith apples water to fill the pitcher)
 1/2 lemon  2 cups granulated sugar + more if more
 48 oz unsweetened apple juice I used Apple sweetness is desired
& Eve, chilled  zest of 1 lemon optional
 25.4 oz unsweetened sparkling apple cider  2-3 family-size tea bags I normally use 3
chilled Directions
 2/3 cup sour apple schnapps, chilled  In a large saucepan, add peaches, 2 cups
 1/2 cup brown sugar (may need more or less water, 2 cups sugar and lemon zest if using.
depending on the type of apple juice used  Bring to a light simmer and simmer cover ed
 24 caramel chews until peaches are soft and the peach skins
Directions has lost it's dark peachy color, about 15-20
 Dice apples into cubes. minutes.
 Drizzle apples with the juice of 1/2 a lemon.  With a potato masher, mash the peaches to
 Place apples on parchment paper-line release more of the juice and continue
baking tray. simmering for about 10 more minutes.
 Freeze until solid.  Strain the peach mixture through a mesh
 To make caramel chews kabob, cut a wooden strainer and discard the solids. (You'll have
skewer in half. about 3 to 3 1/2 cups of peach syrup) Set
 Thread on 3 caramel chews per kabob. Set aside.
aside.  Boil 3 cups of water.
 When ready to serve, prepare the punch by  Place tea bags in water and let them steep for
combining apple juice and sparkling cider in about 10-15 minutes and then discard tea
a drink pitcher. bags.
 Stir in sour apple schnapps.  Add tea to a large pitcher, stir in the pea ch
 Gradually add in brown sugar until desired syrup, gradually add in water a cup at a time.
sweetness is reached. (Be sure to taste the mixture as you increase
 Taste and adjust if needed. the water until you find your perfect
 Add diced apples into the punch or add a sweetness preference.)
few apples to each glass.  If you find that your tea is not sweet enough
Page 19
add in 1/2 to 3/4 cup of sugar. If it's too sweet AMAZING APPLE CIDER
increase the water(please note the sweetness
will increase as it sits in the fridge) Ingredients
 Refrigerate until cold.  12 apples a variety of gala, granny smith and
 Stir before serving and pour over ice to red delicious, sliced
serve.  1-2 large oranges peeled and quartered
 Garnish with mint and fresh peach slices if (optional) 1 lemon peeled (optional)
desired.  3-4 cinnamon sticks
 3-4 teaspoons whole cloves
STRAWBERRY JOLLY RANCHER WINE  2 teaspoons vanilla extract
SLUSHES  brown sugar and white sugar to sweeten
Directions
Ingredients  Add apples, oranges, lemon, cinnamon sticks
 1 cup frozen strawberries and whole cloves to a slow cooker.
 1/2 cup Moscato wine plus more for blending  Fill slow cooker with water.
 1/4 cup Dekuyper Sour Apple Pucker I  Cover and simmer for at least 4 hours or
usually add a few splashes more until apples are super tender. (I just let m ine
 1 tablespoon powdered sugar more or less cook on low overnight, very flavorful t his
depending on sweetness of strawberries way!)
 Garnish- Fresh strawberry optional  Use a potato masher to mash up all the
Directions ingredients.
 Add frozen strawberries to a blender.  Cover and cook for another hour.
 Add in a few splashes of wine to make  Strain mixture several times into a pitcher
blending easier. using a fine mesh strainer or cheesecloth
 Blend until pureed. until smooth.
 Pour in sour apple pucker and blend until  Stir in vanilla extra.
 smooth.  Add enough brown sugar and white sugar to
 Taste and add powdered sugar if needed. reach desired sweetness. (I like really
(The sugar really brings out the strawberry  sweet cider so I added about 3/4 cup of white
flavor. I usually add in more sour apple sugar and 1/2 cup of brown sugar)
 pucker if it needs more tartness)  Serve steaming hot or ice cold, garnished
 Blend to thoroughly incorporate the sugar. with a fresh cinnamon stick and chopped
 Pour mixture into ice cube trays. Freeze. apples.
 When ready to serve, add slushy wine cubes  Refrigerate or freeze leftover cider.
to blender. Blend.
 Pour into chilled glasses and serve.
 Garnish with a fresh strawberry if desired.
Page 20
SPARKLING FRUITY CHAMPAGNE PUNCH  Place melon balls on a cookie sheet lined
with foil. Freeze.
Ingredients  Once frozen add a few cups of melons balls
 64 oz. bottle of 100% White Grape juice can to pitcher along with fresh mint leaves and
also use sparkling grape juice slices of lime. Stir.
 1 liter lemon-lime soda or ginger-ale I always  Refrigerate for at least 30 minutes to allow
use Sprite the flavors to blend.
 1 (750 ml bottle Moscato Champagne  Serve cold using additional frozen melon
 Frozen fruits diced: strawberries, green balls as ice cubes.
apples, blueberries  Garnish glasses with lime slice and mint leaf.
Directions
 Add white grape juice, lemon-lime soda and PEACH MOSCATO WINE SLUSHES
champagne in a large pitcher.
 Stir and refrigerate until chilled. Ingredients
 To serve, place frozen fruit into glasses and  1 bottle Moscato Wine 750ml (I used Bare
pour on the champagne punch. foot brand) plus more for blending *see note
 Serve immediately.  2 cups frozen peaches unsweetened
 1/2 cup powdered sugar can cut back but it
MELON BALLS PUNCH needs to be pretty sweet.
Directions
Ingredients  Add frozen peaches, sugar and a few
 25.4 oz Sparkling white grape juice splashes of moscato to food processor or
 2 cups clear lemon lime flavored soda I used blender.
Sprite  Blend until completely smooth.
 1 cup lemonade I used Simply  Pour in the rest of the moscato and blend
 1 small ripe watermelon  until incorporated.
 1 small ripe cantaloupe  Quickly pour mixture into ice cube trays.
 1 small ripe honeydew melon (stir if peaches begin to settle on the bottom
 fresh mint leaves of blender jar)
 2 limes sliced, plus more for garnish if  Freeze.
desired.  Place frozen cubes in a blender. ( I never
Directions measure them out. I just toss a handful in
 In a pitcher stir together grape juice,soda  and add more if I need it)
and lemonade.  Add a splash of wine to make blending
 Place in the fridge to chill. easier.
 Use a melon baller to scoop out the flesh of  Blend until slush consistency, adding a
the watermelon, cantaloupe, and honey dew splash of wine to thin it out if needed.
melon.  Pour into wine glasses, add a straw (if
Page 21
desired) and serve immediately.  1 cup heavy whipping cream
 Garnish with fresh fruit like strawberries  5 tablespoons powdered sugar
and peach slices  1⁄2 teaspoon vanilla extract
 couple dashes cinnamon
STRAWBERRY MARGARITA PUNCH  caramel topping
Directions
Ingredients  Add apple juice to a large pot and steam
 16 oz. fresh strawberries, hulls removed (can over medium-low heat. Do not boil.
also use frozen)  In a small pot mix together sugars, flour and
 1 can frozen limeade concentrate cinnamon.
 4 cups water, divided. May need more (can  Stir in water.
also use sparkling water for a fizzier punch)  Bring to a light boil over medium heat an d
 2 cups orange juice (without pulp) boil for 2 minutes or until syrup thickens
 4 cups strawberry soda  Remove from heat and let cool. Syrup will
 11⁄2 cups tequila, can use more thicken more as it cools.
 1⁄2 cup cointreu or triple sec, can use more  Add in vanilla extract.
Directions  Pour cinnamon dolce syrup into the steamed
 Process 1 cup of water and strawberries in a apple juice or place syrup into a syrup
food processor until smooth.  dispenser to be added to each individual
 Add to a large pitcher. glass individually.
 Stir in frozen limeade.  Serve immediately topped with homemade
 Add in orange juice, strawberry soda, whipped cream and drizzled with caramel
tequila and cointreau. topping.
 Stir in 3 cups of water. (Can use more water  To make the homemade whipped topping:
if you think it's too sweet, but remember  Add whipping cream and powdered sugar
punch is suppose to be sweet so don 't water  to a chilled bowl.
it down too much.)  Beat with chilled beaters for 2-3 minutes on
high speed just until mixture is fluffy and
CARAMEL APPLE SPICE light. Do not over mix.
 Fold in vanilla and a few dashes of cinnamon,
Ingredients if desired.
 64 oz. 100% pure apple juice
 1⁄2 cup white sugar ISLAND LUAU TROPICAL SMOOTHIE
 1⁄2 cup brown sugar, packed
 2 tablespoons flour Ingredients
 1⁄2 teaspoon cinnamon  1⁄4 cup frozen mango
 1 cup water  1⁄4 cup frozen strawberries
 1 teaspoon vanilla extract  1⁄4 cup frozen bananas
Page 22
 1⁄2 cup Orange Sherbet ice cream SPARKLING THANKSGIVING PUNCH
 1⁄4 cup apple juice
 2 Tablespoon Real Coconut Cream Ingredients
 1 cup ice  1 gallon farm-fresh apple cider
Directions  1 1/2-2 cups 100% cranberry pomegranate
 Add all ingredients to a blender.  juice no sugar added
 Blend until smooth.  10 cinnamon stick
 Pour into a chilled glass.  40 whole cloves see note below
 Garnish with orange or pineapple slices.  2 oranges cut up
Serve immediately.  1 lemon cut up (optional)
 2/3 cup pure maple
FROZEN NUTELLA HOT CHOCOLATE  1/2 cup brown sugar packed
 2 teaspoon vanilla extract
Ingredients  4 cups Ginger-ale
 4 oz milk chocolate chips  Garnish-1 large green apple 1 large
 1⁄2 cup Nutella spread pomegranate, seeded, 2 oranges, cinnamon
 1 (1.25 oz) packet hot chocolate mix sticks
 1 1⁄2 cup coconut milk, divided (can use Directions
other kinds of milk)  In a large pot, over medium heat, add apple
 3-4 cups ice (may need more or less) sugar cider, cranberry-pomegranate juice,
(optional) cinnamon sticks, cloves, oranges, and lemon.
Directions  Stir to combine.
 In a double boiler add milk chocolate chips  Bring to a slight boil.
and stir occasionally until melted.  Reduce heat and simmer for 1 hour.
 Stir in Nutella until combined.  Strain mixture, discard the oranges, lemon,
 Stir in hot chocolate mix cloves, and cinnamon sticks
 Stir in 1⁄2 cup coconut milk until  Return punch to the pot.
incorporated .  Add in maple and brown sugar.
 Remove from heat and let chocolate cool to  Simmer for 10-15 minutes.
room temperature.  Add vanilla extract and remove from heat.
 In a blender, add the remaining 1 cup  Let punch cool slightly before pouring into a
coconut milk, chocolate mixture, and ice. pitcher.
 Blend until ice is completely crushed.  Refrigerate Overnight
 Pour into glasses.  When ready to serve add ginger ale to the
 Garnish with cool whip and mini chocolate punch or directly into the garnished glasses.
chips.  For garnish, dice up red and green apples &
 Add a straw and serve immediately. oranges into small pieces and seed a
pomegranate.
Page 23
 Freeze the fruit on a baking tray if you want  Brew coffee to full strength.
to use them for ice cubes as well.  In a blender add sweetened condensed milk
 Place the mixed fruit into the glasses, filling and hot coffee.
about a 1/4 full.  I make coffee ice cubes with the leftover
 Add a cinnamon stick to each glass. coffee that won't fit into the blender.
 Pour the cold apple cider into the glasses.  Blend until smooth and creamy. Be sure that
 Add a splash of ginger ale on top and Serve. all of the condensed milk on the bottom of
the blender is mixed in.
FRUIT WATERMELON SLUSHY  Refrigerate until cold.
 Serve over ice and enjoy.
Ingredients
 1 seedless watermelon SOUTHERN SWEET ICE TEA
 liquid ( water, juice, alcohol,)
Directions Ingredients
 Cut watermelon in half.  2 cups sugar
 Scoop out the watermelon with a spoon or  1⁄3 teaspoon baking soda (keeps the tea from
melon baller. clouding)
 Place the watermelon in a single layer on a  3 Family Size tea bags
baking tray.  Cold Water
 Freeze overnight or until completely frozen. Directions
 Place frozen watermelon in a blender.  Pour 3 cups of cold water into a
 Add a few drops of liquid if needed. Be microwave-safe bowl.
careful not to add too much liquid during  Add baking soda. (Don't worry you won't be
blending. Let the watermelon thaw out a able to taste this in your tea. It just keeps the
little if won't blend. tea nice, smooth and clear and keeps it from
 Blend until smooth. having that weird after-taste that tea can
 Serve immediately. sometimes have.)
 Add a splash of juice or alcohol to the top is  Now give it a stir just to dissolve the baking
desired. soda.
 Place the bowl into the microwave and heat
HOMEMADE FRAPPUCCINO for about 15 minutes or until it starts to boil.
 Remove the bowl from the microwave. It's
Ingredients gonna be HOT! Be sure to use a pot holder
 6 cups cold water  Place tea bags into the hot water and let
 3⁄4 cup coffee ( I used chocolate mocha them seep for 15 minutes. Resist the urge to
flavor) dip them in and out of the water.
 14 oz sweetened condensed milk  After they are done seeping, lift them out
Directions and throw the bags away.
Page 24
 Pour 1 cup of sugar into the bowl Directions
 Stir gently until sugar is dissolved.  To make the whipped topping, add heavy
 Pour tea mixture into a 1-gallon pitcher. cream to a chilled bowl.
 Pour in remaining sugar and stir.  Beat on high speed and gradually add in
 Now fill the pitcher all the way to the top powdered sugar.
with really cold water, stir as it fills.  Continue beating until mixture is light an d
 Place pitcher in the fridge to chill or if you fluffy.
have to have some now, fill a cup with ice  Place into the freezer until ready to use.
cubes, pour and enjoy! I like to place it in the  Add ice cream into a blender.
freezer so that it gets a lil slushy,but not  Add in Kahlua and Irish Cream.
frozen.  Blend until creamy.
 Swirl chocolate syrup around glass.
STRAWBERRY BANANA PINEAPPLE  Pour in mudslide.
SMOOTHIE  Top with whipped cream and garnish with
chocolate syrup and mini chocolate chips if
Ingredients desired.
 1Banana, frozen
 1/2 cup Pineapple OLD FASHIONED LEMONADE
 1/2 cup Strawberries, frozen
 1 tbsp Honey or maple syrup Ingredients
 ¾ cup milk  8 lemons, plus more for garnishing if desired
Directions  1 1⁄2 - 2 cups sugar
 Combine all ingredients in a blender  6 cups water, divided
 Blend chill and enjoy! Directions
 Wash lemons thoroughly.
FROZEN MUDSLIDE  Roll lemons firmly on a hard surface until
they become soft. This will make them easier
Ingredients to juice.
Homemade whipped cream:  Zest 2-3 lemons. Set aside
 1 cup heavy cream  In a pot over medium heat, add sugar, lemon
 1⁄4 cup powdered sugar zest and 2 cups of water.
Mudslide:  Simmer lightly for about 5 minutes or until
 2 cups vanilla ice cream (I love slow sugar has dissolves and the mixture has a
churned) light yellow color. Do not boil.
 1-2 oz Kahlua  Remove from heat.
 1-2 oz Irish Cream  Juice the lemons.
 Chocolate syrup(can add ice if you prefer a  Strain the lemon juice into a large pitcher.
less creamy texture)  Strain the sugar mixture into the large
Page 25
pitcher. Silk Brand PureCoconut)
 Add in 4 cups of cold water.  6-8 oz vanilla greek yogurt
 Taste to make sure it's not too sweet for  1 RIPE, frozen banana
 you, if so add more water.  2-4 cups raw, organic spinach ( I use 3 cups)
 Fill chilled glasses with ice and pour in the Directions
lemonade!  Place all ingredients into a blender.
 Garnish each glass with sliced lemons.  Blend & liquify
 Store in the refrigerator.  Serve.
BLUEBERRY MARGARITA VEGETABLE FRUIT JUICE
Ingredients Ingredients
 3⁄4 cup simple syrup  2 gala apples
 1 1⁄2 cups blackberries (may use frozen,  2 large carrots
thawed blackberries)  1 orange
 3 oz Tequila  3-4 large kale leaves
 1 1⁄2 oz Triple Sec  1 cup blackberries
 2-4 oz blackberry syrup Directions
 1oz fresh lime juice  Juice all ingredients into a large measuring
Directions cup or bowl.
 In a blender add simple syrup and  Strain if you have a picky drinker who like
blackberries. thin juices
 Blend until combined.  Serve immediately.
 Strained to removed all seeds. (store leftover
syrup in refrigerator or freezer) SPARKLING CELEBRATION PUNCH
 Fill a cocktail shaker with ice. (NON-ALCOHOLIC)
 Add the tequila, Triple Sec, blackberry
syrup and fresh lime juice. Ingredients
 Shake well.  46 oz can pineapple juice, chilled
 Pour into a glass filled with crushed ice.  25.4 oz sparkling peach juice, chilled
 Garnish with lime wedges and frozen  2) 750 ml sparkling white grape juice, chilled
blackberries  2 cups pear juice (from 2 cans of pears in
 Serve immediately. natural pear juice)
 1 pint strawberries, for fruit ice kabobs
GREEN MONSTER SMOOTHIE  2 cans pears, for fruit ice kabobs
Directions
Ingredients  Add the pineapple juice, sparkling peach
 1 cup plain or vanilla coconut milk ( I use juice, and sparkling grape juice to a large
Page 26
pitcher or punch bowl.  If desired garnish with strawberries and
 Drain cans of pears and add the juice to t he orange slices.
punch.  Serve immediately.
 Stir to combine
 Place punch in the refrigerator to chill. WATERMELON MOJITO
 Cut the pears and strawberries into large
chunks. Ingredients
 Thread the cut fruit onto small skewers  30 large fresh mint leaves, coarsely torn by
 Freeze the fruit to use as frozen ice kabobs. hand
 3 to 4 thick slices fresh watermelon
POMEGRANATE MOSCATO PUNCH  12 ounces light rum, such as Bacardi
 1/2 cup simple syrup
Ingredients  6 tablespoons freshly squeezed lime juice(3
 16 oz Pomegranate Juice limes)
 46 oz Pineapple Juice (Do Not Get  Sprigs of mint and spears of watermelon, for
Unsweetened) serving.
 1 (750 ml) Bottle Moscato Directions
 3 1/2 Cups Cranberry Cocktail Juice  Use a mortar and pestle to mash the mint
 1/2 – 1 Cup Triple Sec (Optional) leaves. Remove and discard the rind and
 Frozen fruit, for garnish & to keep punch  seeds of the watermelon. Put the fruit into a
cold food processor fitted with the steel blade and
Directions purée.
 Add all ingredients except for the fruit in a  Put the mashed mint into a large pitcher
large pitcher. with 2 cups of puréed watermelon, the rum,
 Stir and chill simple syrup, and lime juice and stir to
 Cut fruit and freeze. combine.
 Serve punch and garnish with frozen fruit.  Pour the mixture into a pitcher for serving.
 Place ice cubes in 6 glasses and pour the
BRUNCH MIMOSAS mojito mixture into the glasses.
 Garnish with sprigs of fresh mint and spears
Ingredients of watermelon. Serve ice cold.
 3 cups orange juice fresh squeezed, chilled
 1 (750 ml bottle dry champagne (make sure VIRGIN MOJITO
it's one you love), chilled
 1/2 cup Cointreau or orange liqueur Ingredients
 Garnish: Strawberries Orange slices  15 mint leaves
Directions  1 teaspoon raw sugar
 In a pitcher add all ingredients.  1 ounce fresh lime juice
Page 27
 1⁄2 ounce simple syrup FRUIT COCKTAIL JELLY
 4 ice cubes
 4 ounces club soda or 4 ounces sparkling Ingredients
water  10 jelly powder
Directions  2eggs
 In a glass, muddle/crush the mint, sugar,  4cups Water
lime juice and Simple Syrup. Add ice.  1/2 can evaporated milk (200ml)
 Top with the ginger ale/club soda/sparkling  1 tsp vanilla essence
water  1 cup sugar
 For the sugar conscious, you can exchange  3tbsp custard powder
the sugar for Splenda (2tsp granulated  1 can fruit cocktail
Splenda) and omit the simple syrup. Directions
 Enjoy!  Cook jelly with water and sugar till dissolve.
While waiting for it to cook beat eggs with
FRUITY COCKTAIL BRIDAL SHOWER vanilla and custard powder.
PUNCH  Mix egg mixture thoroughly and put it aside.
Once sugar dissolved add in evaporated milk
Ingredients and let it boil.
 46 oz pineapple juice chilled  Add eggs mixture and stir it quickly so as to
 64 oz. apple juice chilled prevent egg mixture from curdle...
 64 oz. white grape juice chilled  Add in fruit cocktail.. Pour into desire mould
 2 liters lemon lime soda chilled and let it set before putting it in fridge.
 1 -1 1/2 cups powdered sugar
 2 cups green apples sliced or chopped CUCUMBER LIME JUICE
 2 cups peaches sliced
 2 cups watermelon chopped into small cubes. Ingredients
 2 cups pineapple chopped into small chunks.  2 large size cumbers (cubed)
Directions  Juice of 2 limes
 In a large drink dispenser, add pineapple  Sugar to taste
juice, apple juice, white grape juice and Directions
soda.  Put the cubed Cucumbers in a blender, add 1
 Stir in powdered sugar until sugar cups of water and puree until smooth.
dissolves.(taste and add more sugar if  Place your sieve over a large bowl; pour the
needed) puréed mixture through the sieve.
 Add in the chopped fruits.  If using the Nigerian style clothe sieve, gently
 Chill overnight (or at least 3 hours) to give squeeze on the content of the sieve to remove
the fruit time to flavor the punch. left over juice otherwise use a big spatula to
 Serve cold. press the pureed mixture
Page 28
 Add 2 cups more water to the squeezed juice, chill in the fridge. For added flavor, you can
add in the lime juice, sugar and set in the add in pineapple chunks. Beware, zobo
fridge to chill. needs a lot of sugar before it tastes sweet and
has a sharp taste otherwise. The pineapple
ZOBO DRINK rind and the ginger help to tone this down a
bit.
Ingredients
 Dried hibiscus leaves (zobo leaves)-2cups CHAPMAN DRINK
 Ginger -1 tbsp
 Pineapple bark- Peels/rind from 1 ripe Ingredients
pineapple  1 cup cup Grenadine Syrup
 Water- 10 cups  A few dashes of Angostura Aromatic Bitter
 Sugar - 1 cup or as desired or Blackcurrant drink
Directions  50cl Fanta Orange
 Ensure to rinse the leaves thoroughly with  50cl Sprite
cold water as the leaves are usually dusty.  1 Orange
 You will see it lose some color as you run it  1 lemon or lime
under the tap water, but do not worry about  Ice cubes
it.  few drops Ribena concentrated blackcurrant
 Next, wash your pineapple thoroughly and  (garnishing)
cut off the peel/rind. Guess what? You have Directions
a whole pineapple you can eat as well You  Pour all together in a bowl or cup.
can use already ground ginger and use 1  Use any fruits of your choice: cucumber,
exact tbsp, or peel ginger that is about 1 tbsp. strawberry, orange, lemon, lime, water
The ginger does not need to be exact. melon, Red apple, or bananas.
 Add in the zobo leaves, pineapple rind/peel Note:
and ginger. Add 10 cups of water and boil for Grenadine Syrup gives the drink its classic red
30 mins on medium heat. color. If you can't find Grenadine Syrup, you can
 After about 30 mins, you should see all the use red currant (extract the juice) or
leaves and rind swollen and sunk to the pomegranate but these don't give the drink the
bottom of the pot, and you should have a same taste.
deep red juicy drink ready. The pineapple Ribena concentrated blackcurrant adds to the
rind is added primarily for flavor. red color and gives the drink a sweetened taste.
 Sieve out the leaves and rind by running it You can make your ice cubes with a mixture of
through a sieve. The process of pouring also the Fanta and the Sprite. This is so that your
removes steam from the drink and helps it drink does not go flat as is the case when the ice
cool down faster. cubes are made with water.
 Pour your zobo into a container and let it Even though the chapman contains a very small
Page 29
quantity of alcohol, I know there are those who  Peel and chop the pineapple, mango and/or
will like to make a version that does not contain papaya, and strawberries into 1/2 inch dice
any trace of alcohol. If you want to make that, and add to a large pitcher, including any
you can skip the Angostura Bitters but I warn juice.
you, the Chapman will not be the same without  Slice the grapes in half and add to the other
Angostura Bitters. fruit.
Wondering other recipes you can use the  Peel, seed, and chop 2 of the oranges and
remaining Angostura Bitters for? You can use it add.
in cookies, cakes, ice cream, salads and other  Cut remaining orange into thin slices and set
cocktail drinks. Or you can just keep it and use aside for serving on the rim of each glass.
for Chapman, it does not expire in a hurry.  Peel and slice the banana into rounds, then
slice each round in half. Add bananas to the
LA TIZANA: (TROPICAL VENEZUELA rest of the fruit. You should have about 6
FRUIT DRINK) cups of chopped fruit. (Use any kind of fruit
that you have on hand - other good choices
To make tizanas, many different kinds of fruit include peaches, kiwis, apples, etc).
are chopped up and soaked in a mixture of  Cover the fruit with about 2 to 3 cups of
orange juice and limeade. The mixture keeps for orange juice and then add the can of frozen
a week or so in the fridge, as the fruit flavors limeade mix.
intensify. Some people like to mix it with soda  Fill the empty can with water twice and add
before serving. Serve the tizanas with the plastic to the fruit mixture.
straws that have a spoon at the end if you can  Stir in the grenadine syrup, adding more
find them, so you can enjoy the fruit that than 1/4 cup if desired to obtain the desired
remains in the bottom of the glass once you've color.
finished the drink.  Chill mixture for several hours before
serving, allowing the flavors to blend.
Ingredients  To serve, fill each glass 2/3 full, including
 1medium pineapple plenty of chopped fruit, then fill to top with
 1mango (or papaya) club soda, water, more juice (passion fruit
 15 strawberries juice would be tasty).
 1 ½ cups green or red grapes  Serve glass with a slice of orange on the rim
 2ripe bananas and spoon on the side for the fruit.
 3 Oranges  Use high grade baking agents to help get
 2to 3 cups orange juice better height and also less gluten.
 1can frozen limeade mix
 1/4 grenadines
Directions
 Gather the ingredients.
Page 30
PINEAPPLE JUICE tea later.
Ingredients KUNU AYA (IMMUNE BOOSTER)

 5 cups pineapple (chopped)
 Pinch salt Ingredients
 ½ glove ginger (chopped)  2 cups of Debinu (Dates)
 4 broom sugar (optional)  6 cups of Aya (Tiger nuts)
 1 tablespoon foster clark  2 glove garlic/ginger
 1 cup water  1 full coconut
 ½ cup ice cubes Directions
 ½ cup evaporated milk  Pick stones and wrong substances from Aya.
Directions  Wash the Aya very well and place in water
 Wash and remove pineapple outer skin, cut for 3 to 5 hours or overnight.
into tiny pieces  Clean Debinu and remove seeds. Cut into
 Place sliced pineapple in a blender, add ice small pieces.
cube, and blend until smooth.  Remove coconut shell and cut into tiny
 Add salt, chopped ginger, sugar, foster clark pieces. Wash and rinse.
and milk and blend an together to mix well.  Scrap ginger/garlic and cut into tiny pieces.
 Add water pour in a sieve to get juice of the  In a sizable bowl pour sieved Aya, Debinu,
pulp press the pulp gently to get maximum Ginger and sliced Coconut.
juice out.  Grind into a fine smooth paste. Add little
 The pulp can be thrown away. Stir and serve water sieve to remove chaff.
to enjoy!  Add any sweetening of your choice if you
wish. Kunu Aya ferments quickly, put in
OVALTINE refrigerator immediately after preparation.
Ingredients SOYA MILK 1

 2 cups Cocoa powder
 3cups milk powder Ingredients
 1/2 cup granulated sugar  2 cups soybeans
 1 tablespoon powdered vanilla flavor  9 cups water
Directions  Sugar to taste
 Combine all ingredients together in a bowl Directions
 Pour in a blender and blend everything into  Place soya beans in a tray to remove bad
a smooth powder ones and stones. Place in a sizable bowl and
 Sieve into bowl to remove lumps and pour enough water to cover it very well.
particles. Leave to soak for at least 6 hours or over
 Store in airtight container and enjoy your night
Page 31
 Remove the water and pour it into clean GINGER BEER
fresh water this time.
 Wash it to peel off the coat. Use the same Ingredients
process as moimoi beans  One big size pineapple
 Once done, place in a blend and pour 4 cups  2 lemon juice or lime
of water. Blend into paste  1/3 mud Fresh ginger
 Place in a bowl and add 5 cups of water.  2 liters of water
Sieve into a clean pot set on heat to boil.  ½ cup sugar
Once it starts boiling, stir and reduce heat to  2 gloves garlic
low. Leave content to simmer for 25 minutes Directions
while you stir continuously to discourage  Peel the ginger, garlic and the pineapple.
being burnt. Cool and enjoy. Crush/grind/pound them separately
 Add pineapple, garlic & ginger together
SOYA MILK 2  Add water and lime or lemon juice
 Strain or sieve and then add sugar to taste
Ingredients  Bottle and store in a cold place.
 3 cups Soya beans
 2 stem Gingers
 Sugar to taste
 Water
Directions
 Break soya bean with grinding machine,
remove chaff
 Soak it for one (1) hour
 Wash and grind or blend the soaked soya
beans with stem ginger
 Sieve using a chiffon cloth or sieve. Boil and
cook till well cooked.
 Allow to cool completely before adding
sugar.
Page 32
CHOCOLATE ICE CREAM
ICE CREAMS
Ingredients
 2 cups heavy whipping cream
 1 can sweetened condensed milk
 ½ cup unsweetened cocoa powder
Directions
 Stir together sweetened condensed milk,
cocoa powder and vanilla in a medium bowl
and set aside.
 In the bowl of your mixer, Whip heavy
cream until stiff peaks form (do not over
beat.)
 Fold sweetened milk mixture into whipped
cream.
VANILLA ICE CREAM  Pour into a 2 quarter container, cover and
freeze for at least 6 hours or overnight.
Ingredients
 14 oz sweetened condensed milk STRAWBERRY ICE CREAM
 2 teaspoons vanilla extract
 2 cups heavy cream Ingredients
Directions  1 ½ cups fresh strawberries diced
 Line a 9x5 loaf pan with parchment paper.  1 cup granulated sugar divided
Place in the freezer.  2 ½ tablespoons lemon juice divided
 Combine sweetened condensed milk and  1 tablespoon orange liquor Cointreau
vanilla in a large chilled bowl.  1 tablespoon cornstarch
 In a separate chilled bowl, whip heavy cream  2 cups heavy cream warmed
on medium high until stiff peaks form.  1 cup half n half
 Gently fold the whipped cream into the  ½ teaspoon vanilla extract
sweetened condensed milk. (Stir in any  A pinch of salt
mix-ins you'd like at this point).
 Pour into prepared pan, cover with plastic Directions
wrap and freeze at least 4 hours or  To prepare the strawberries, add
overnight. strawberries, 1/4 cup sugar, 1 tablespoon
lemon juice,orange liquor, and cornstarch
into a food processor. Puree to desired
consistency. (I prefer small pieces of
Page 33
strawberries) Set aside.  Cook, stirring occasionally until heated
 In a large bowl add warm heavy cream and through and steaming.
remaining sugar (3/4 cup).  In a small bowl, whisk eggs. Slowly drizzle 1
 Mix until sugar is dissolved. cup hot liquid into egg yolks, whisking
 Mix in half n half and vanilla until continuously. Return egg mixture to
combined. saucepan. Cook until mixture coats the back
 Stir in a pinch of salt and remaining lemon of a spatula or wooden spoon. Add chocolate,
juice (1 ½tablespoons). stirring until melted and mixture is smooth.
 Cover with plastic wrap.( Be sure the plastic  Pour through a mesh strainer into remaining
wrap is touching the mixture to prevent it heavy cream. Place bowl in an ice bath,
from developing a skin on top) stirring until cooled.
 Refrigerate for at least 2 hours or until  Using a ice cream maker, churn according to
thickened. the manufacturer's directions. Add 5oz semi
 Stir in strawberry mixture. sweet baking chocolate in the last minutes of
 Add the mixture into your ice cream maker churning. Transfer to a freezer safe container,
and follow the directions for your particular cover and freeze until firm at least 4-6 hours
machine. or overnight.
 Place prepared ice cream in an ice cream
container and store in freezer. UNICORN ICE CREAM
DOUBLE CHOCOLATE ICE CREAM Ingredients

 2 ¼ cups heavy whipping cream cold
Ingredients  1 ½ teaspoons vanilla extract
 1 ½ cup whole milk  Sea salt a pinch
 1 ½ cup heavy cream  1 (14oz) can sweetened condensed milk
 3tbsp unsweetened cocoa powder  Food coloring neon,purple, pink, green,blue
 ¾ cup granulated sugar  Shape sprinkles.
 ⅛ tsp salt Directions
 5 egg yolks  In a large bowl, add heavy whipping cream,
 5oz semi sweet baking chocolate vanilla extract and salt.
 1/2 tsp vanilla extract  Beat with chilled beaters, until mixture is
Directions fluffy and able to hold stiff peaks.
 Add 1 cup heavy cream and vanilla to a large  Gently fold in the sweetened condensed milk
bowl with a mesh strainer set on top. until no streaks remain.
 Combine whole milk, 1/2 cup heavy cream,  Divide the mixture evenly into four bowls.
sugar, cocoa powder and salt in a medium Stir food coloring into each bowl (1 color
saucepan, cooking over medium heat until  per bowl)
sugar has dissolved.  In a freezer-safe container, spoon the
Page 34
mixture into the container, layering the there overnight.
colors.  Afterwards remove the ice cream from the
 Swirl very lightly if desired, too much molds and enjoy! If a bowl is used, bring it
swirling will mix the colors, turning it out from the freezer and leave the bowl on a
brown. table for 5 minutes, then scoop the ice cream.
 Sprinkle the top with shape sprinkles.
 Cover and refrigerate overnight. FRIED ICE CREAM
CREAMY BANANA ICE CREAM Ingredients

 1.5 quart vanilla ice cream
Ingredients  3 cups vanilla wafer cookies
 2ripe but firm bananas  2 cups corn flakes cereal
 1 tin of Peak Milk  1/2 cup Fisher pecans
 small party cup of whole milk  1 tablespoon cinnamon sugar
 3drops of vanilla extract  2 eggs beaten
Note:  Garnish: chocolate syrup whipped cream,
For best results, the bananas must but very ripe cherries
but still firm. Directions
Peak Milk is what makes this ice cream super  Line a muffin pan with plastic wrap.
creamy. It also add its unique flavor to this ice  Scoop out 12 balls of vanilla ice cream using
cream. a large ice cream scoop.
Buy small party cup, I mean that small cup that  Place each scoop into the muffin tin.
is used for drinks at parties.  Cover with plastic wrap and freeze until
Whole milk is 100 percent full fat milk. If you do solid. (overnight is best)
not have whole milk, use soya milk. The exact  In a food processor add cookies, corn flakes
quantity of whole milk you will need depends on cereal, pecans, and cinnamon sugar.
the size of your bananas.  Process until fine crumbs and place in a
Directions large bowl.
 Peel, cut up the bananas and put in a  In another large bowl, beat eggs.
blender.  Remove ice cream balls from freezer.
 Add the Peak Milk,the vanilla extract,the  Dip each ball into the crumb mixture, then
whole milk using the blender and mix. into the eggs and then back into the crumb
 When the mix is well blender, continue to mixture.
run the blender for 2 minutes more. This is  Place breaded ice cream balls back into
to ensure that everything is well churned muffin tin and freeze overnight.
and creamy!  When ready to fry, heat oil to 400F in a deep
 Pour the mix into your container. fryer.
 Place the bowl in the freezer and leave it  Remove ice cream balls from freezer and fry
Page 35
for a few seconds or until golden.  3 tbsp vanilla ice cream
 Place on paper towels to drain for a few  1 bottle seltzer
seconds. Directions
 Plate and garnish with chocolate syrup,  In a small saucepan,bring the sugar, 1/4 cup
whipped cream and a cherry. water and 2/3 of the berries to a boil.
 Serve immediately.  Lower heat and simmer until are very soft.
Strain and press through a fine mesh
ICE CREAM SANDWICH strainer set over a bowl.
 Refrigerate until cold.
Ingredients  Scoop the ice cream and put in a tall glass.
 5 ripe bananas Top with the seltzer,leaving some space at
 ¾ cup sweet diced strawberries (can use the top of the glass. Top the sodas with
other fruits) strawberry puree and garnish with
 11 sheets of graham crackers (I used Organic remaining berries. Serve immediately.
cinnamon sugar & chocolate)
Directions BANANA ICE CREAM
 Slice bananas into disk.
 Place in a single layer on a baking sheet lined Ingredients
with parchment.  8 bananas
 Freeze for 2 hours or until frozen.  ½ cup walnut
 Place banana slices in a food processor and  2 teaspoon vanilla essence
blend until creamy.  6 tablespoons honey
 Scoop banana into a large bowl and fold in  2 cup fresh cream
diced strawberries.  ½ cup cocoa powder
 Line an 8 x 8 dish with parchment paper. Directions
 Spread banana mixture into the pan in an  Peel and cut banana into pieces. Place in a blender;
even layer. Freeze. add cocoa powder, honey, cream, vanilla essence
 Cut banana mixture into squares (use a and blend very well to become smooth.
graham cracker as a pattern)  Toast walnuts in a pan(preferably non-sticking pan)
 Assemble ice cream sandwiches. till light golden and crispy chop the walnut roughly
 Wrap in plastic wrap and place in a freezer in a good surface.
bag to store.  Place the banana mixture in a sizable air tight
container, add walnuts mix well and cover the top.
STRAWBERRY ICE CREAM SODA Place in a refrigerator for 10 hours(leaving
overnight helps).
Ingredients
 1/4 cup sugar
 6oz strawberries
Page 36
 2 tsp baking powder
MUFFINS  1 tsp bicarbonate of soda
 ½ tsp salt
 ⅓ cup choc chips or chocolate chunks
(optional)
Directions
 In a large bowl add flour , cocoa powder,
coffee powder, salt , baking powder,
bicarbonate of soda then whisk well .
 In another large bowl add oil and sugar then
mix Add vanilla then mix in one egg at a
time .
 Finally add yoghurt then mix.
 Sift in the dry ingredients to the wet
mixture .Mix until all the ingredients are
well combined. Please DO NOT over mix .
 Scoop in the dough into a prepared muffin
Tips : tray. This is a thick mixture, so make sure
If you want them to puff up on top bake them at the muffin tray is fully filled.
210 Degrees Celsius for exactly 5 minutes. Then  Add chocolate chips or chocolate chunks on
reduce the oven temperature to 180 Degrees top.
Celsius and bake for 15 minutes.  Bake in a preheated oven at 180 Degrees
*Don’t open the oven during this process . Celsius for 18-20 minutes.
* In order to keep the muffins moist for a long
time , let them cool off for a little bit . While still CHOCOLATE CHIP MUFFINS
warm then keep them in an airtight container.
Ingredients
JUMBO CHOCOLATE MUFFINS  1 ½ cups all-purpose flour
 1 ½ teaspoons baking powder
Ingredients  ¼ teaspoon salt
 2 cups flour (cake or all purpose)  ½ cup vegetable oil
 1 cup plain yoghurt  1 cup granulated sugar
 1 ½ cups white sugar  1egg
 ½ cup vegetable oil  ½ cup sour cream
 ¾ cup cocoa powder  1 teaspoon vanilla extract
 2 eggs  ½ cup buttermilk
 1 tsp vanilla essence  1 cup mini chocolate chips plus more for
 1 tsp coffee powder  sprinkling on top.
Page 37
Directions  1 tsp bicarbonate of soda
 Preheat oven to 375 F.  ½ tsp baking powder
 Place cupcake liners into the cupcake tray.  1 tsp vanilla
 In a bowl, sift together flour, baking powder, Directions
and salt. Set aside.  Preheat the oven to 180 Degrees Celsius.
 In a large bowl, combine vegetable oil and Then add hot water to the bran and mix. Put
sugar. it aside.
 Mix in egg and sour cream. Stir in vanilla  In a large bowl beat the butter or oil with
extract. sugar until light. Then add the egg and
 Combine dry ingredients into the wet vanilla and mix .
 ingredients, alternating with the buttermilk.  Add the soaked bran , oats and buttermilk
(Just until the flour is incorporated. Do not then gently mix .
over stir or muffins won't be fluffy)  Sift in flour, baking powder, bicarbonate of
 Fold in chocolate chips. soda ,cinnamon powder. Mix gently.
 Pour batter evenly into prepared muffin tin.  Use a spoon or an ice cream scoop to scoop
 Sprinkle a few additional chocolate chips on the batter (mixture) into a lined muffin tray .
top of batter. Sprinkle some oats on top .
 Bake for 18-20 minutes(check on them at the  Bake in a preheated oven for 15 minutes or
16-minute mark) until well baked .
 Remove from oven and let cool in pan for a HOMEMADE BUTTERMILK: Add 2
few minutes,( muffins will continue cooking tablespoons of white vinegar or freshly squeezed
as they cool). lemon juice to 1 cup milk. Let it sit for 5 minutes
 Remove muffins and place on a cooling rack before you use it .
to finish cooling.
 Serve warm or room temperature. BLUEBERRY CREAM CHEESE MUFFINS
BRAN MUFFINS Ingredients

 1/2 cup vegetable oil
Ingredients  1 cup granulated sugar
 1 cup flour  4 oz. cream cheese room temperature
 ¾ cup wheat bran/bran flakes (1/4 cup x3)  1 egg
 ¼ cup butter or vegetable oil  1 teaspoon vanilla extract
 ½ cup brown sugar  1/2 -1 teaspoon lemon zest optional but yum
 ½ cup oats  1 1/2 cups all-purpose flour
 ¾ cup buttermilk  1 1/2 teaspoons baking powder
 1 egg  1/4 teaspoon salt
 ½ cup boiling water  1/2 cup buttermilk
 1 tsp cinnamon powder  1 cup blueberries plus more for pressing
Page 38
onto tops.  2 cups all-purpose flour
Directions  1 teaspoon baking soda
 Preheat oven to 375 F.  1 teaspoon baking powder
 Place cupcake liners into the cupcake tray.  1/2 teaspoon salt
Set aside.  1 1/2 teaspoon cinnamon
 In a large bowl, combine vegetable oil, sugar,  1/2 cup buttermilk
and cream cheese.  3 bananas mashed ( about 1 1/2 cups)
 Mix in egg, vanilla extract, and lemon zest.  1/2 teaspoon lemon juice optional
 In a separate bowl sift together flour, baking Directions
powder, and salt.  Preheat oven to 350 F.
 Combine dry ingredients in the wet  Line a muffin tin with cupcake liners. Set
alternating with the buttermilk. aside.
 Carefully fold in blueberries.  In a large bowl combine all of the crumb
 Pour batter into prepared muffin tin. topping ingredients.
 Press a few blueberries into the top of the  Use a pastry cutter until mixture is crumbly.
batter.  In a large bowl, cream together butter, brow
 Bake for 15-20 minutes. sugar and white sugar.
 Remove from oven and let cool in pan until  Beat in eggs and vanilla extract. Seat aside.
pan is warm.  In a medium bowl, whisk or sift flour,
 Remove muffins and place on a cooling rack baking soda, baking powder, salt, and
to finish cooling. cinnamon.
 Serve warm.  Gradually add flour mixture into the wet
 mixture alternating with the buttermilk.
BANANA BREAD MUFFINS  Stir just until combined. (be careful not to
overdo it.)
Ingredients  Add lemon juice to mashed bananas.
Crumb Topping:  Gently fold bananas into the batter.
 1 cup all-purpose flour  Fill muffin pan 3/4 full of batter.
 1/2 cup sugar brown sugar  Spoon on enough crumb topping to
 1/2 cup granulated white sugar completely cover the top. (pinch the crumbs
 1 teaspoon cinnamon together to create larger crumbs if desired. I
 8 tablespoons butter softened used a little over 1 T. of topping)
Muffin:  Bake for 18-20 minutes.
 1 cup granulated white sugar  Remove from oven when moist crumbs cling
 1/2 cup brown sugar to a toothpick inserted into the center.
 1/2 cup butter softened  Let muffins sit in the pan for about 4
 2 eggs minutes (they will continue to cook)
 1 teaspoon vanilla  Place muffins on a cooling rack to cool.
Page 39
BRUNCH BLUEBERRY MUFFINS little lumpy.
 Gently fold in fresh blueberries.
Ingredients  Line muffin pan with liners.
For Muffins:  Spoon the batter into the liners and leave
 ½ cup unsalted butter (1 stick) about 1⁄2 inch on the top. Set aside.
 1 cup buttermilk  In a bowl, stir together softened butter and
 2 eggs brown sugar. Stir in the flour,add cinnamon.
 1 ½ teaspoon vanilla extract  Sprinkle crumb topping on top of muffin
 2 cups cake flour batter.
 ¾ cup white sugar  Bake for 15-18 minutes.
 ¼ cup brown sugar, packed  When done, let muffins sit in the pan for
 1 ½ teaspoons baking powder about 5 minutes to cool off.
 ¾ teaspoon-salt  Take them out and place on a cooling rack to
 ¼ teaspoon cinnamon finish cooling
 2 cups fresh blueberries  In a bowl, stir together the almond glaze
For Crumb Topping: ingredients.
 2 tablespoon butter, softened  Add more sugar or milk if needed to reach a
 1⁄4 brown sugar silky, smooth glaze consistency.
 1⁄2 cup cake flour  Pipe the glaze onto the cooled muffins.
 1⁄4 teaspoon cinnamon
For Almond Glaze: (double this recipe if you SAVORY MUFFINS
want more glaze)
 1⁄2 tablespoon butter, softened Ingredients
 1⁄4 cup powdered sugar  1 3/4 cup plain flour
 1 teaspoon milk (may need more)  ¼ cup vegetable oil
 1 drop almond extract (just a tiny drop is  2 eggs
more than enough)  1 cup milk
Directions  ½ cup grated cheddar cheese
 Preheat oven to 400 degrees F  ½ cup finely chopped spinach or spring
 Add melted butter to medium sized bowl. onion
 Pour in the buttermilk, eggs & vanilla  ½ cup corn kernels (optional)
extract and Whisk to combine. Set aside.  ⅓ cup sliced fried bacon or sausage
 In a separate large bowl, whisk together cake (optional)
 flour, sugars, baking powder, salt, and  2 tsp baking powder
cinnamon.  ½ tsp black pepper
 Add wet mixture to dry mixture.  ½ tsp salt
 Fold gently with a spatula just until the flour Directions
is incorporated. Do not over stir. It will be a  Preheat the oven to 180 Degrees Celsius.
Page 40
 In a large bowl add vegetable oil, eggs , milk  Mix in the eggs.
and mix well .  Stir in pure vanilla extract.
 Then add cheese , corn , bacon , spinach or  Add dry ingredients into wet ingredients.
spring onion. Mix together.  Stir gently just until well combined. The
 Sift in flour , baking powder, salt , black batter will be thick and doughy.
pepper. Gently mix until the wet and dry  Stir in the fresh shredded vegetables.
ingredients are well combined.  Generously grease and flour muffin pans.
 Scoop the batter (mixture) into a preheated  Fill the cups 3⁄4 inch full of batter.
muffin tray . Sprinkle some grated cheddar  Bake for 18-20 minutes.
on top.
 Bake for 25-30 minutes or until golden brown CHEDDAR HERBS MUFFINS
on top.
Ingredients
SWEET MOIST VEGGIE MUFFINS  2 cups all-purpose flour
 1 tablespoon baking powder
Ingredients  1⁄2 teaspoon salt
 3 cups cake flour  5 tablespoons cold unsalted butter, grated
 1 teaspoon salt  1 cup Cracker Barrel Extra Sharp Cheddar
 1 teaspoon baking soda  Cheese, grated
 1 teaspoon baking powder  1⁄2 cup Cracker Barrel Mediterranean Herb
 2 teaspoon cinnamon  cheddar cheese, grated
 1⁄2 teaspoon ginger  1 1⁄2 cups cold buttermilk
 3 eggs  Melted butter and parsley flakes, to brush on
 1 cup vegetable oil hot muffins.
 1 cup white sugar Directions
 1 cup brown sugar  Preheat oven to 400 F.
 2 teaspoons vanilla extract  In a large bowl, whisk together flour, baking
 1 cup carrots, finely shredded powder and salt.
 1 cup zucchini, finely shredded  Cut in the butter, just until the butter is
 ½ -1 cup squash, finely shredded coated with flour mixture and crumbly.
Directions  Stir in the cheeses until coated with flour
 Preheat oven to 325 mixture.
 In a medium sized bowl, whisk together flour,  Make a well in the center of the bowl and
salt, baking soda, baking powder, cinnamon add buttermilk.
and nutmeg. Set aside.  Use a rubber spatula or your hands to gently
 In a separate large bowl, add vegetable oil, incorporate the buttermilk into the dry
 packed brown sugar, & white sugar. mixture just until moistened.
 Use a mixer to combine.  Batter will be very sticky. Do not over stir.
Page 41
 Grease a mini muffin tin.  Now add in the flour mixture and the
 Use a mini ice cream scoop to drop the batter buttermilk substitute, then mix using folding
into the muffin tin. motion until just combined, remember not to
 Bake for 8-10 minutes until golden. over-mix the batter.
 Remove from oven and brush lightly with  Line your muffin tin with 6 muffin liners.
melted butter and sprinkle with parsley. Spoon the batter evenly into the prepared
 Serve hot. muffin tin filling them almost to the top.
Sprinkle the tops with little sugar.
BLUEBERRY MUFFINS  Bake for about 20 minutes or until a
toothpick inserted into the center of the
Ingredients muffins comes out clean.
 1 ⅓ cups All-purpose flour  Let the muffins cool slightly (about ten
 1/4 tsp Salt minute before removing from the tin. You
 1 ½ tsp Baking Powder can serve the muffins warm or completely
 ¾ Cup Blueberries (Washed And Drained) cooled. Enjoy!
 1/2 Cup Sugar  You can store the muffins in an airtight
 3 tbsp Melted Butter container for up to 3 days or freeze them in
 3 tbsp Vegetable Oil an air-tight container for up to 8 weeks.
 1 Large Egg
 1 tsp Vanilla Extract EGG MUFFINS
 2 tsp Sugar (Sprinkle On Top)
Buttermilk Substitute: Ingredients
 1/3 Cup (80ml Milk)  6 large Eggs
 1 Tsp Lemon Juice/vinegar  1 cup Heavy cream
Directions  1/4 tsp Salt
 Stir in a teaspoon of lemon juice to the milk  1/4 tsp Black pepper
to make a buttermilk substitute and set aside.  1 pinch Nutmeg (Ground)
(you can use white vinegar instead of lemon  5-6 pieces Cherry tomatoes
juice)  1 small size Carrot
 Preheat your oven to 200°c (400f).  1/2 of a small size Zucchini
 In a medium-size bowl whisk together the  2 tbsp Coriander (Chopped )
flour, baking powder and salt. Then add in  1/4 cup Mozzarella Cheese (Grated)
the blueberries to the flour mixture and mix. Directions
Set aside.  First, start by prepping the washed
 In another bowl, add sugar, butter, vegetables.
Vegetable oil, egg, and vanilla essence.  Cut the tomatoes into halves (or cut them
Whisk for a few minutes until the mixture is into small slices if you're using bigger
well combined and slightly pale in color. tomatoes) and grate the carrot and zucchini
Page 42
using a grater or just thinly slice them using  1/2 cup melted salted butter
a knife. (also, here you can use any  2 eggs
vegetables of your choice)  2 tsp cinnamon powder
 Crack 6 large eggs into a jug or in a jug or in  1 tsp baking powder
a bowl. Beat the eggs until smooth.  1 tsp bicarbonate of soda (baking soda)
 Add in the cream, salt, pepper, and the  1 tsp vanilla essence
ground nutmeg. Give everything a good mix. Directions
 Grease the muffin tin with oil and fill them  In a large bowl add melted butter and sugar
halfway through with the egg mixture. then mix well . Then add vanilla and mix in
 Then add the veggies in a small amount to one egg at a time.
each one and finally add some grated cheese  Add buttermilk and mix . Sift in flour ,
on top. (here you can use any cheese of your cinnamon, baking powder, bicarbonate of
choice) soda then mix just to combine the wet and
 Bake it into a 180°C (350°F) oven for about dry ingredients together.
15-20 minutes or until the eggs are set.  Lastly add the oats and the chopped apples.
 Whoever wants to bake it in a stove, place a Gently fold them in .
big size heavy bottomed pan on medium heat  Scoop the batter (mixture) in a prepared
and place a metal stand at the bottom of the muffin tray . Fill the muffin tray because this
pan. If your pan is big enough to fit the is a thick consistency.
muffin tin then you can simply place the  Bake in a preheated oven at 180 Degrees for
muffin tin on top of the stand otherwise 20-22 minutes or until well baked . (This
prepare some ramekins the same way and depends on your oven ).
place them on top of the stand. NB:
 Then cover and bake for about 35-40 *If you are using unsalted butter just add 1/4 tsp
minutes. salt.
 Once they're done let them cool for 5-10
minutes and serve them hot, or cool them to PEACH & ORANGE MUFFINS
the room temperature and store them in the
refrigerator to serve them later.  Ingredients
 2 cups cake flour
APPLE & OAT MUFFINS  3/4 cup white sugar
 1/3 cup vegetable oil
Ingredients  1/2 cup milk
 1 & 1/4 cups flour (cake or all purpose)  2 eggs
 1 cup oats (rolled or old fashioned)  1 cup chopped fresh or canned peaches
 2 cups peeled and chopped apples  1 Tbsp grated orange zest
 1/2 cup white sugar  1 tsp vanilla
 1/2 cup buttermilk  2 tsp baking powder
Page 43
 1/4 tsp salt prepared muffin tray .
Directions  Bake in a preheated oven at 180 Degrees
 In a bowl sift in flour, baking powder, salt . Celsius for 25 minutes or until well baked.
Then add orange zest and whisk together.
 In another bowl add oil , sugar and mix . PEACH CRUMB MUFFINS
Then add vanilla and mix in one egg at a
time . Ingredients
 Pour milk to the wet ingredients and mix .  1 & 3/4 cups flour (cake or all purpose)
Add the flour mixture to the wet ingredients .  3/4 cup white sugar
Mix gently.  1/3 cup vegetable oil
 Add the chopped peaches . Gently mix .  1/2 cup plain yoghurt
Divide the dough in a prepared muffin tray.  2 eggs
 Bake in a preheated oven for 20-25 minutes  1 & 1/2 cups chopped canned peaches
at 180 Degrees Celsius.  1 tsp vanilla essence
CUSTARD MUFFINS  1/4 tsp salt
For the crumbly mixture:
Ingredients  1/2 cup flour
 2 & 1/2 cups flour (cake or plain)  1/4 cup sugar (white or brown)
 1/3 cup custard powder  3 Tbsp melted butter
 1 & 1/4 cups white sugar Mix all these ingredients together to form a
 1/2 cup vegetable oil crumbly mixture.
 1 cup milk Directions
 2 eggs  In a bowl sift in flour, baking powder and
 2 tsp vanilla essence salt then whisk well.
 2 tsp baking powder  In another bowl add oil , sugar and mix .
 1/4 tsp salt  Then add vanilla and mix in one egg at a
Directions time .
 In a large bowl add flour , custard powder,  Add yoghurt to the wet ingredients and mix .
baking powder and salt then whisk well . Add the flour mixture to the wet ingredients .
 In another large bowl add vegetable oil, Mix gently.
sugar . Then add vanilla and mix in one egg  Add the chopped peaches . Gently mix .
at a time . Divide the dough in a prepared muffin tray.
 Add milk then mix . Sift in the dry  Sprinkle the crumbly mixture on top . If you
ingredients (flour mixture) . Mix just to like you can add some chopped peaches on
combine the wet and dry ingredients top .
together.  Bake in a preheated oven for 20-25 minutes
 Scoop out the batter (mixture) into a at 180 Degrees Celsius.
Page 44
to 115 degrees F.
BREADS  Meanwhile, whisk together 1 1⁄4 cups flour
and yeast in a large bowl. Set aside.
 Once the liquid mixture reaches the
appropriate temperature, add it into the
flour-yeast mixture, stirring to incorporate.
 Mix in the egg and salt.
 Gradually add the remaining flour, using a
rubber spatula to incorporate.
 Turn the dough onto a lightly floured surface
and knead just until the dough is smooth
(may need to add a tad bit more flour to keep
the dough from sticking to your hands but
be sure not to add too much. After kneading
the dough should be soft and smooth, not
dry and crumbly)
 Place dough into a large greased bowl, and
YEAST ROLLS turn the dough so that it is coated in oil.
 Cover bowl with plastic wrap and place into
Ingredients the oven with the pilot light on or in a very
 1 cup whole milk warm location to rise.
 1/4 cup buttermilk  Let dough sit until it is doubled in size (about
 1/4 cup honey 1 1⁄2 to 2 hours)
 1/4 cup light brown sugar packed  Remove plastic wrap and punch dough to
 1/2 cup butter-flavored shortening remove air.
 3 1⁄4 cups all-purpose flour divided  To create the rolls, remove about 2
 2 1⁄4 teaspoons active dry yeast tablespoons of dough and flatten on the palm
 1 egg room temperature of your hand.
 1 teaspoon salt  Brush with melted butter and fold both sides
 1/2 cup unsalted butter melted (can use onto each other.
plain,  Place seam side down into a greased 9 x13
 honey butter or herb butter) casserole dish.
Directions  Repeat until all rolls have been created.
 In a large saucepan, over medium-low heat,  Brush the tops with butter.
 combine milk, buttermilk, honey, brown  Cover with plastic wrap and return to oven
sugar and shortening. with pilot light on or to a warm location.
 Stir until shortening has melted, do not boil.  Let rolls sit for about 60 minutes or until
 Remove from heat and allow mixture to cool they have filled out in the pan.
Page 45
 Remove from oven and preheat the oven to SWEET DINNER ROLLS
400F.
 Remove plastic wrap and bake rolls for 12-14 Ingredients
minutes.  1/3 cup very warm water
 When done, brush the hot rolls with  1 envelope active dry yeast 2 1/4 tsp
remaining butter.  5 Tablespoons + 1/4 teaspoon sugar
 Serve hot.  1 1/3 cups warm whole milk
 1 large egg slightly beaten (room
WHEAT BREAD temperature)
 1 1/2 tsp salt
Ingredients  5 tablespoons butter chopped and softened
 1kg wheat flour  4 cups all-purpose flour may need more
 1kg all purpose flour Honey Butter:
 50g sugar  4 Tablespoons butter softened
 100g butter (Melted)  3 Tablespoons honey
 20g milk  3 Tablespoons confectioners sugar
 1 teaspoon vanilla flavor Directions
 4 tablespoons yeast  In a small bowl add warm water.
 2 eggs (optional)  Sprinkle in the yeast and 1/4 teaspoon of
 2 teaspoon salt sugar.
 Warm Water  Stir gently until combined.
 ½ teaspoon preservative  Let mixture rest for 10 minutes until foamy.
 ½ teaspoon Improver  Pour yeast mixture into a large bowl and add
5 tablespoons sugar, warm milk, egg, salt,
and butter.
Directions  Mix until well combined.
 Proof the yeast.  Gradually add in flour, mixing well after
 Pour all purpose flour in a container. each addition. (you will need to switch to
 Add wheat flour, proofed yeast, sugar, salt, using a rubber spatula once the mixture
butter, egg, milk and flavor. becomes a sticky dough)
 Mix with warm water to form soft dough.  Transfer dough to a large, greased bowl.
Keep aside to rise. Add improver, and knead  Cover bowl with plastic wrap and place in a
afresh. warm, draft-free area for about 2 hours or
 Place in greased loaf pan. until doubled in size.
 Egg wash and allow to rice for some minutes.  Grease knuckles and punch dough down to
Bake in preheated oven until done. release the air.
 Transfer dough to a floured surface.
 Add just enough flour to dough and hands to
Page 46
handle dough without it sticking to your  2 eggs slightly beaten
hands.  1 teaspoon salt
 Divide dough into two equal balls.  1 teaspoon baking powder
 Roll out the balls into 13-inch circles (like a  4 cups all-purpose flour sifted (may need
pizza) more or less)
 Slice the dough with a pizza cutter into small Filling Mixture:
wedges.  1 cup brown sugar
 Brush dough with honey butter.  1 tablespoon cinnamon
 Flour your fingertips and roll each wedge up  1/2 cup butter melted
starting at the widest end. Cream Cheese Glaze:
 Place rolls on a greased cookie sheet, pointed  4 oz. cream cheese softened
tip tucked under.  1/4 cup butter melted
 Cover with plastic wrap and place in a warm  2-4 tablespoons milk may need more or less
area until rolls are doubled in size, about 1  1 1/2 cups powdered sugar
hour.  1/2 teaspoon vanilla extract
 Preheat oven to 375  Pinch of salt optional
 Remove plastic wrap and bake for Directions
15-20minutes or until golden.  In a measuring cup stir together water, 1/4
 Brush hot rolls with leftover honey butter. teaspoon sugar, and yeast.
 Serve hot!  Let mixture sit for a few minutes until it is
To Make Honey Butter: Combine all honey puffy and foamy.
butter ingredients. Stir until creamy.  Pour yeast mixture into a large bowl.
 Add in 1/2 cup sugar, buttermilk, whole milk,
FLUFFY CINNAMON ROLLS melted butter, canola oil, vanilla extract, and
eggs.
Ingredients  Mix until combined.
Yeast Mixture:  Mix in salt and baking powder.
 1/3 cup very warm water(110-115 degrees like  Gradually mix in the flour a little at a time,
a warm baby bottle) using just enough so that the dough pulls
 1 package active dry yeast (2 1/4 teaspoons) from the sides of the bowl. It will be slightly
 1/4 teaspoon sugar sticky but shouldn't stick to a clean fingertip.
Dough Mixture:  Once dough has formed place the ball of
 1/2 cup sugar dough into a large, lightly greased bowl.
 1/3 cup buttermilk room temperature  Cover with plastic wrap and place the bowl
 1/2 cup whole milk room temperature in a warm location.
 6 tablespoons butter melted  Let sit for about 1 hour or until the dough
 2 tablespoons canola oil has doubled in size.
 1 tablespoon vanilla extract  Gently punch the dough down a few times to
Page 47
release the air. BUTTERMILK BREAD
 Sprinkle a work surface lightly with flour
and turn dough onto floured surface. Ingredients
 Knead the dough gently a couple of times  1 ½ cups buttermilk
and then pat the dough into a rectangle that (Substitute for 1cup of buttermilk= 1 tablespoon
is about 1/4 inch thick. vinegar, drop of lemon juice or lime juice and 1
 Brush the dough with half of the melted cup of milk); but you won’t quite get the full
butter. (I sometimes add in a bit of vanilla texture and flavor of this bread. So add
extract to the butter) buttermilk to the grocery list; you’ll love it!
 In a small bowl mix together brown sugar &  3 Tbsp melted butter
cinnamon.  80g sugar
 Sprinkle on half the brown sugar mixture.  3 tsp salt
 Brush again with butter and finish with  1kg flour
remaining brown sugar mixture.  3 Tbsp yeast
 Starting from the end furthest from you,  2 teaspoons Lemon zest (Preservative)
begin tightly rolling up the dough. Directions
 When done, place the roll seam-side down,  Proof the yeast. Combine buttermilk, melted
and carefully slice the roll into 12 (1 butter, lemon zest and sugar in a mixing
1/2-inch)sections. bowl.
 Place the rolls in a greased baking pan,sides  In a separate bowl, combine dry ingredients.
touching. Mix dry ingredients together to combine,
 Cover with plastic wrap and place in a warm then add to buttermilk mixture and proofed
location to let rise. yeast in the mixing bowl.
 Preheat oven to 350 F.  Mix ingredients until well combined. I like
 Bake for 20-25 minutes or until sides of about a quarter sized amount of dough to be
cinnamon rolls are lightly golden. sticking on the very bottom. If your dough
 While rolls are cooking, prepare the glaze by looks a bit dry, add in another splash of
combining all cream cheese glaze ingredients buttermilk or water.
in a bowl until smooth and silky.  Once you’ve achieved a good consistency,
 When cinnamon rolls come out of the oven, mix the dough on low for about 6-7 minutes.
let cool for a few minutes and then spread on (Or knead by hand about 10 minutes.)
the glaze. Proper kneading is critical to great textured
 Serve piping hot, warm or room bread!
temperature.  Once dough is done kneading, cover and let
rise in a warm place for about 1 hour; until
dough has doubled in size.
 Punch dough down and knead several times.
Shape dough and place in a greased bread
Page 48
loaf pan.  Italian seasoning, paprika, onion powder,
 Place dough back in the warm spot and let it and black pepper.
rise for another 30-45 minutes.  Spread garlic butter mixture evenly over
 Preheat the oven. Bake dough for about both halves of bread.
30-35 minutes- until top is golden brown. Let  Cover pan tightly with foil.
cool and slice.  Bake for 10 minutes or until butter has
melted into the bread.
ADDICTIVE GARLIC BREAD  Remove from oven and remove foil.
 Evenly sprinkle on mozzarella and Colby
Ingredients jack cheese.
 1 loaf French Bread Fresh from the bakery  Return to oven uncovered and bake until
 1 Tablespoon olive oil cheese has melted (about 6-7 minutes)
 4-6 cloves fresh garlic 1 tablespoon, finely  Broil for the last couple of minutes to crisp
 minced (use a garlic press) up the edges if desired (keep an eye on the
 1/2 cup 1 stick unsalted, real cream butter, bread while it’s broiling. It can burn fast)
room temperature  Remove from oven and garnish with fresh
 1/4 cup parmesan cheese shredded parsley.
 1 tablespoon dried parsley  Slice and serve hot.
 1/2 teaspoon Italian seasoning
 1/8 teaspoon paprika OLD FASHIONED WHITE SANDWICH
 1/8 teaspoon onion powder BREAD
 1/8 teaspoon black pepper
 1 1/4 cups mozzarella freshly grated Ingredients
 1/2 cup Colby jack freshly grated  1 1⁄3 cup very warm water divided
 Fresh parsley for garnish  1 teaspoon sugar
Directions  2 1⁄4 teaspoons active dry yeast
 Preheat oven to 400.F degrees.  1/4 cup honey
 Evenly cut french bread in half, lengthwise  1 1⁄2 teaspoons salt
and place on foil-lined baking sheet. Set  2 tablespoons vegetable oil
aside.  1/3 cup buttermilk
 In a small saucepan over medium heat, add  4 cups all-purpose flour may need more for
olive oil.  kneading
 Once the oil is heated, add garlic and sauté  3 tablespoons butter melted
 JUST until garlic is fragrant. (be careful not Directions
to burn)  Grease a loaf pan and set aside.
 Place cooked garlic (including any  Place oven rack to lowest position.
remaining oil) in a large bowl.  In a glass measuring cup add 1/3 cup very
 Stir in soft butter, parmesan cheese, parsley, warm water.
Page 49
 Stir in yeast and sugar. then cover with foil and bake another 12-15
 Let yeast proof until puffy and doubled in minutes. When bread comes out of the oven,
size. brush with butter.
 Pour yeast into a large bowl.  While bread is still hot, remove it from the
 Mix in honey, salt, vegetable oil, buttermilk pan to allow to finish cooling completely on a
and remaining water. cooling rack.
 Gradually mix in flour using a sturdy  Slice bread into 1/2 inch slices.
spatula until dough forms.  Store in a bread container or bread bag for
 Turn dough onto a floured surface and need up to 4 days or freeze.
for 15-20 minutes or until dough is soft,
supple and stretchy. MOIST BANANA BREAD
 Place dough in a lightly oiled bowl, turning
the dough once so that the top is covered in Ingredients
oil.  All ingredients should be room tempt.
 Cover bowl loosely with plastic wrap.  3 large extra ripe bananas 1 1/2 cups mashed
 Place bowl in the oven with the pilot light  1 teaspoon lemon juice
turned on. (or in another warm, draft-free  2 cups all-purpose flour
location)  1 teaspoon baking soda
 Let dough rise for 30- 45 minutes or just until  1 teaspoon baking powder
doubled in size. (keep an eye on it)  1/2 teaspoon salt
 Remove from oven and punch dough down  1 1/2 teaspoon cinnamon
to release the air.  1/2 cup white sugar
 Place dough on a lightly floured work  1/2-3/4 cup brown sugar I used 1/2 cup
surface and press firmly to remove the air.  8 tablespoons butter softened ( 1 stick)
 Shape dough into a square.  2 eggs beaten
 Brush lightly with butter.  1 1/2 teaspoons vanilla extract
 Fold the longest ends of the dough to the  1/2 cup buttermilk
center of the dough and pinch to seal. Tuck Directions
the ends under.  Preheat oven to 325.
 Place in the prepared loaf pan, seam side  Grease and flour a loaf pan.
down.( Brush with butter if desired)  In a medium size bowl, mash bananas until
 Cover with plastic wrap and return to oven creamy and stir in lemon juice. Set aside.
with pilot light on for another 30-45 minutes  In a medium size bowl, whisk together
or just until doubled in size. (Do not let it get flour,baking soda, baking powder, cinnamon
too big) and salt. Set aside.
 Remove from oven and brush with more  In a large bowl, cream together the butter
butter. Preheat oven to 425 F. and sugars.
 Bake for 15 minutes until golden dark and  Beat in the eggs until combined.
Page 50
 Fold in the bananas.  1-2 Tablespoons milk
 Add in the vanilla extract and buttermilk.  1/2 teaspoon vanilla extract optional
 Beat until combined. Directions
 Add the dry mixture into the wet mixture.  Preheat oven to 350.
 STIR GENTLY AND JUST UNTIL THE  Grease and flour a loaf pan and set aside.
FLOUR IS INCORPORATED. DO NOT  In a large bowl cream together butter, white
OVER STIR.  sugar and brown sugar.
 Pour the batter into the prepared loaf pan.  Mix in egg and buttermilk.
 Bake on center rack for 1 hour and 10  Mix in vanilla extract.
minutes.  Mix together flour and baking soda and add
 Cooking times may vary. Check on bread at to batter.
the 1 hour mark. Toothpick inserted into the  Stir JUST until flour is combined. Be careful
center should come out clean and bread not to over stir. Batter will and should be
should be golden on the outside. slightly lumpy.
 Brush the top of the bread with butter if  Mix together cinnamon and sugar and set
desire when it comes out of the oven. aside.
 Let cool for 5 minutes and then remove the  Add half of the batter to the pan
bread from the pan and place on a cooling  Sprinkle on half of the sugar mixture and
rack to finish cooling. swirl batter with a knife and then smooth it
 Slice and enjoy! (flavors will intensify the out.
next day)  Top with the remaining batter.
 Sprinkle on the remaining cinnamon
CINNAMON SUGAR QUICK BREAD sugar,swirl with a knife and smooth out
 Bake for 50-55 minutes or until toothpick
Ingredients inserted in the center comes out clean.
 1/2 cup butter softened (1 stick)  Remove from oven and let bread cool.
 1/2 cup white sugar  When pan is warm to the touch, remove
 1/2 cup brown sugar packed bread from pan and let bread cool
 1 egg lightly beaten completely.
 1 cup buttermilk  Mix together milk, powdered sugar and
 1 teaspoon vanilla extract vanilla extract to create a thick but pourable
 2 cups all-purpose flour glaze (may need more or less milk)
 1 teaspoon baking soda  Drizzle glaze over cooled bread.
Cinnamon Sugar Mixture:  When glaze has hardened, slice bread and
 1/2 cup white sugar serve.
 1 tablespoon cinnamon
Easy Glaze:
 1/2 cup powdered sugar
Page 51
MOIST AND FLUFFY PUMPKIN BREAD  Let cool before removing from pan and
slicing.
Ingredients
 3 cups all-purpose flour MOIST ZUCCHINI BREAD
 1 1/2 teaspoon baking soda
 1/4 teaspoon salt Ingredients
 2 teaspoons cinnamon  3 cups all-purpose flour
 1/2 teaspoon nutmeg  1 teaspoon salt
 1/4 teaspoon ginger  1 teaspoon of baking soda
 1/4 teaspoon all-spice  1 teaspoon baking powder
 3/4 cup butter softened  2 teaspoons of cinnamon
 2 1/4 cup sugar  1 teaspoon ginger
 3 eggs  1 cup white sugar
 2 cups pumpkin puree  1 cup vegetable oil
 2 teaspoons vanilla extract  1 cup packed brown sugar
 1 cup buttermilk  3eggs
Directions  2 teaspoons vanilla extract
 Preheat oven to 275 F.  2-3 cups grated zucchini
 In a medium sized bowl, sift together  1 cup chopped walnut or pecans (optional)
flour,baking soda, salt, cinnamon, nutmeg, Directions
ginger, and allspice. Set aside.  In a large bowl combine, flour, salt, baking
 In a large bowl, cream together butter and soda,
sugar. Mix in eggs.  baking powder, cinnamon, ginger.
 Mix in the pumpkin puree  Whisk until combined. Set aside.
 Stir on vanilla extract.  In a separate bowl, add white sugar and oil.
 Stir in half of the dry mixture into the wet Mix until creamy.
mixture just until combine.  Mix in brown sugar, eggs, & vanilla.
 Stir in half of the buttermilk.  Add the dry mixture into the wet mixture
 Add in the rest of the dry mixture and then and stir until combined.
stir in the rest of the buttermilk. Be sure to  Grate the zucchini and fold it into the batter.
stir gently and just until combined.  Pour batter in to a grease and floured loaf
 Pour batter into two greased and floured loaf pans.
pans.  Bake for 45-60 minutes in a 325 degree
 Bake for 1 hour and 10-20 minutes or until preheated oven.
golden and a toothpick inserted into the
center comes out clean. Be careful not to
over-bake and keep in mind that the bread
will continue to bake as it cools down.
Page 52
HAWAIIAN BREAD  2/3 cup granulated sugar
 1/2 cup butter softened
Ingredients  2eggs
 4 cups flour  2 teaspoons vanilla extract
 1 egg  1/2 cup cinnamon applesauce
 ½ cup pineapple juice  1 1/2 cup all-purpose flour
 ¼ cup sugar  2 teaspoons baking powder
 ¼ tsp powdered ginger  1/2 cup buttermilk
 ½ tsp vanilla  2 tablespoons butter thinly sliced
 ½ tablespoon  1/2 cup powdered sugar
 ½ cup butter (melted)  2-3 tablespoons heavy cream may need more
 Beat eggs, add pineapple juice, sugar, ginger,  Preheat oven 350 F
vanilla and melted butter. Stir until  Grease and flour a loaf pan. Set aside.
combined.  Mix together brown sugar and cinnamon.
 Place flour in stand bowl. Add the egg Set aside.
mixture and mix until well combined.  Sprinkle apples with 3 teaspoons of
 Sprinkle in the yeast and mix well and mix cinnamon ,sugar mixture. Set aside.
properly.  In a large bowl cream together butter and
 Place on work surface to knead properly. granulated sugar.
 Place the dough in a greased bowl and cover  Add eggs and vanilla extract.
with cloth in a warm place. Let rise for 1  Fold in applesauce.
hour.  In a separate bowl stir together flour and
 Divide the dough into equal parts, shape into baking powder.
ball in straight line, and then place in  Add flour mixture to the wet mixture JUST
greased loaf pans. Cover with cloth and let until combined.
the dough rise for about another hour.  Stir in buttermilk. (Batter will and should be
 Bake for 25-30 minutes. As with any bread, it slightly lumpy. Do not over stir)
tastes the best straight out of the oven with  Place half of the batter evenly into the loaf
melted butter! pan.
 Spread on half of the apple mixture.
APPLE FRITTER BREAD  Sprinkle some cinnamon-sugar mixture over
apples evenly just enough to cover. (FYI:
Ingredients You will have plenty of cinnamon-sugar
 3 apples peeled, cored and finely diced (I mixture left over. Save it for another loaf)
used granny smith and gala)  Press apples into batter very slightly.
 2/3 cup light brown sugar packed  Lay a few pieces of thinly sliced butter on
 3 1/2 teaspoons cinnamon divided top.
Page 53
 Repeat layers. Remember to press the apples butter and shortening into the flour mixture
gently into the batter very slightly. until it resembles large crumbs.
(Sometimes I like to gently glide a knife  Make a well in the center of the bowl.
down through the batter to blend the layers  Mix together the buttermilk and heavy
a bit.) cream.
 Bake on middle rack for 50-60 minutes.  Add to the center of well.
 Let loaf rest in pan for about 15 minutes  Slowly and very gently begin adding the
before removing from pan to let cool off flour mixture into the well.
completely on a cooling rack.  Stir gently until the flour mixture is
 While loaf is cooling combine powdered moistened (do not over stir)
sugar with heavy cream until it is a glaze  Generously flour your work surface with
consistency. flour.
 Drizzle glaze over completely cooled bread  Place dough onto floured surface.
and let the glaze sit to firm up.  Sprinkle the top of dough with flour and
flour your hands as well.
SOUTHERN BUTTERMILK BREAD  Very gently, knead the dough by folding it in
layers a few times while adding more flour,
Ingredients just enough so that the dough is not sticking
 2 cups White Lilly self-rising flour or any to your hands or your work surface. (less
other soft winter wheat self-rising flour flour, the better)
 1/2 teaspoon salt  Gently pat the dough out into a small
 2 tablespoons light brown sugar rectangle about 1 inch thick.
 1 cup buttermilk super cold  Flour your biscuit cutter and cut out circles.
 1/4 cup heavy whipping cream super cold  Place biscuits on prepared cookie sheet with
 6 tablespoons real butter super cold sides barely touching.
 2 tablespoons butter-flavored vegetable  Make a small dent in the center of each
 shortening super cold. biscuit with your finger (this helps tall
Directions biscuits rise
 Preheat oven to 450 F.  without falling over)
 Line a cookie sheet with parchment  Bake for 10-12 minutes or until golden.
paper.Set aside.  (sometimes mine take up to 14 minutes).
 In a large bowl add flour, salt and brown  Brush generously with melted butter as soon
sugar. as they come out of the oven.
 Whisk until well combined. (may need to sift
it to help break up the brown sugar) BUTTER PECAN BREAD
 Grate the cold butter into the flour mixture.
 Add the shortening. Ingredients
 Use a fork, whisk or pastry cutter to cut the Buttered Pecan:
Page 54
 3 tablespoons butter  Mix in buttermilk and heavy cream just
 2 cups Fisher pecan halves until combined.
Bread:  Fold in 1 cup of butter pecan pieces.
 1/2 cup butter softened  Spoon batter into prepared pan and even out.
 1/2 cup brown sugar Bake for 50-55 minutes or until moist crumbs
 1/2 cup white sugar cling to toothpick inserted into the center of
 2eggs the bread.
 1 teaspoon vanilla extract  Let bread cool in the pan for 10 minutes.
 1 ½ cups flour Meanwhile to prepare the glaze, cream
 1 1⁄2 teaspoon baking powder together cream cheese and butter.
 1/4 teaspoon salt  Add in powdered sugar and vanilla extract.
 1/2 cup buttermilk add in 1/4 cup more if  Mix in enough milk to create a glaze
batter is too thick. I usually do. consistency.
 1/4 cup heavy whipping cream  Fold in 3/4 cup of buttered pecans. Set aside.
Glaze:  Remove warm bread from pan and poke a
 4 oz cream cheese softened few
 4 tablespoons butter softened  holes in the top of bread with a wooden
 1 1⁄2 cups powdered sugar skewer.
 1 teaspoon vanilla extract  Generously spread the glaze on top of the
 3-4 tablespoons of milk may need more or bread.
less  (You will have a lot of glaze left over to serve
Directions  drizzled over your bread if desired)
 Preheat Oven to 350F.  Let bread sit until glaze is firm and sticky.
 Grease and flour a loaf pan then set aside.  Garnish the top with remaining buttered
 Melt butter in a large skillet over medium pecans.
heat. Add pecans.  Serve bread with additional glaze if desired.
 Cook until most of the butter is absorbed
and pecans are toasted and fragrant. (be CAST IRON SKILLET CORN BREAD
careful not to burn them. Reduce heat if
needed) Ingredients
 Place pecans on a baking sheet to cool.  1 1⁄2 cup White Lilly all-purpose flour
 Once cooled, place pecans in a food  1 cup pure yellow corn meal (not the mix)
processor and process into small pieces. Set  1 Tablespoon baking powder
aside.  1 teaspoon salt
 In a large bowl cream together butter, brown  1 cup sugar *optional*
sugar and white sugar.  1 1⁄4 cup buttermilk
 Mix in eggs and vanilla extract.  2 eggs, beaten
 Mix in flour, baking powder and salt.  1/2 cup vegetable oil
Page 55
 3 tablespoon butter-flavored shortening,  ¾ cup hot water
melted  ¼ cup buttermilk
 1 tablespoon butter or bacon fat (for skillet) Glaze:
Directions  1 Cup powdered sugar
 Add butter to 9 inch cast iron skillet and  1 tablespoon milk or coffee cream
place into the oven.  Splash of vanilla extract or maple extract
 Preheat the oven to 375. Directions
 In a large bowl, whisk together the dry  Preheat oven to 350 F.
ingredients  Grease and flour a 9 x 5 glass loaf pan. Set
 Make a well in the center of the bowl. aside.
 Pour in the wet ingredients  In a large bowl cream together brown sugar,
 Stir just until combined.  butter, and oil.
 When oven is preheated, remove skillet (be  Mix in egg and vanilla extract.
careful it will be VERY hot).  Mix in molasses. Set aside.
 Pour batter into skillet.  In a medium bowl, whisk together flour,
 Use spatula to smooth the cornbread and baking powder, baking soda, and salt,
shake the skillet to even out the batter. I like thoroughly.
the top be a lil rugged looking, but you can  Whisk in cinnamon, clove, and ginger.
smooth it out completely if you want.  Mix dry ingredients into the wet ingredient,
 Bake for 20-25 minutes, or until lightly  alternating with the water and buttermilk.
golden around the edges.  Stir just until flour is combined. (do not over
stir or bread will not be fluffy)
OLD FASHION GINGER BREAD  Pour into prepared loaf pan and smooth the
top.
Ingredients  Bake on middle rack for 55-60 minutes ( or
 3/4 cup dark brown sugar packed until cake tester inserted in center comes on
 4 tablespoons butter room temperature with moist crumbs clinging to it)
 4 tablespoons vegetable oil  Remove from oven and let cool in pan until
 1 egg room temperature  warm (bread will continue cooking as it
 1 1/2 teaspoons vanilla extract cools so be careful not to over-bake.
 3/4 cup molasses  Once the pan is warm, remove bread and let
 2 1/2 cups all-purpose flour cool completely on a cooling rack.
 1 teaspoon baking powder  To make the glaze, combine all glaze
 1/2 teaspoon baking soda ingredients until silky.
 1/2 teaspoon salt  Drizzle glaze over completely cooled bread
 1 tablespoon cinnamon and allow to set before serving.
 1/4 teaspoon clove  Store in an airtight container.
 1 1/2 teaspoons ginger
Page 56
BUTTER BREAD surface, and make your shape of choice.
 Lightly grease loaf pans.
Ingredients  Place dough into the pans. Rub on top the
 1 Tablespoons milk powder (Optional) loafs with melted butter.
 200g Flour  Cover the pans, and let the loaves rise until
 200g Sugar they're puffy and have a soft, texture, about
 30g Yeast 90 minutes to 2 hours.
 2 tsp salt  Egg wash or glaze with melted butter.
 150g margarine  Towards the end of the rising time, preheat
 Warm water the oven to 375°F.
 ½ teaspoon improver  Uncover the loaves, and bake them for 28 to
 1 teaspoon preservative (Calcium 32 minutes, until their crust is golden brown
Propionate) and they sound hollow when tipped out of
 Pinch of egg yellow (For yellow bread) the pan and tapped on the bottom.
Directions  Remove the loaves from the oven, and turn
 Proof yeast. them out of the pans onto a rack to cool.
 Mix flour, the sugar, preservative, and salt in Store completely cooled bread, well wrapped
a mixing bowl. in plastic, at room temperature for several
 Add the warm milk if using milk to the flour days.
mixture, along with the proof yeast. Mix on  Freeze for longer storage.
low speed (If using a mixer) to make a Note:
cohesive dough. Do you need to warm the milk, or can you use it
 Using the dough hook, knead for about 3 straight from the fridge? Cold milk is fine;
minutes on medium-low speed to develop the understand, though, it may potentially lengthen
dough. Or using your fingers, knead the your rising times a bit.
dough on a work table lightly dusted until The directions for this recipe assume mixing the
elastic and less sticky. dough using an electric stand mixer or hand
 Once the dough is smooth and elastic, add mixer. Feel free to mix and knead the dough by
the butter and continue kneading on hand, or using a bread machine programmed to
medium-low speed until the butter is the dough cycle.
completely incorporated and the dough is
smooth, shiny, and elastic. WHITE BREAD
 Add the improver, add in the egg yellow and
mix in properly. Ingredients
 Place dough in bowl well greased; Allow the  Warm water
dough to rise in the covered bowl until it's  1 cup sugar
doubled in bulk, about 1 hour or 1 ½ hours.  2 TBSP yeast
 Turn the dough out onto a lightly floured  ½ cup vegetable oil
Page 57
 1 egg  ⅓ cup warm water
 1 tsp salt  1 cup cold water
 5 cups flour  1 TBSP yeast
 1 egg whisked with 1 TBSP water to brush  6 cups white all purpose OR bread flour
on top  1 egg
 In a large bowl, dissolve sugar in warm  Place the 1 cup hot water in the microwave
water. Add yeast; let stand for 5 minutes for 3 minutes to get it boiling.
until foamy.  Dissolve the yeast into the warm water. Stir
 Add the vegetable oil, egg, salt and enough it around until it is all mixed.
flour to form soft dough. Knead for 5  Combine the salt, shortening, and sugar in
minute. the bottom of your mixer with a fork or use
 Form dough into a smooth ball. your mixer's whisk attachment. Pour the
 Keeping the dough in the bowl, spray with boiling water over the shortening mixture.
non-stick spray and cover bowl with plastic Mix slightly to combine.
wrap. Let rise in a warm place for 1 to 1 ½  Pour the cold water in next. Then pour in the
minutes. yeast mixture.
 Punch down dough. Knead for 1 minute.  Begin to add the flour, one cup at a time,
 Form loaf into desire shapes,place loaf in a until the dough pulls away from the side of
bread pan. Brush thoroughly with egg your mixer. The dough should be tacky but
mixture. Let loaf sit while oven is preheating not sticky.
to 400 degrees F, or about 10 minutes. It  Let the dough mix on high (using the dough
bakes at a higher temp than other bread hook) for 8 minutes.
recipes.  Let the dough rise in the mixer for about 20
 Make sure your oven rack is on a lower minutes. {This step can actually be skipped if
setting so that the top doesn't burn! you are in a hurry, but I recommend it as it
 Bake for 30-40 minutes, until outside is allows the dough the chance to rest and
golden brown and internal temperature of improves the flavor and texture.}
loaf registers 195-200 degrees. Let cool.  Separate the dough into two parts and place
 Slice & enjoy with butter! on a large jelly roll pan sprayed with cooking
spray. Let the dough sit for about 5 minutes.
FABULOUS FRENCH BREAD (LESS SUGAR) Letting it sit will make it MUCH easier to
shape.
Ingredients  Spread the dough out with your hands.
 2 TBSP olive Stretch it slightly until you have an oval
 2 tsp salt about 1" in thickness. Roll the dough up into
 2 TBSP sugar a log shape. Take the ends of the log and fold
 1 cup boiling water them into the middle, with the ends touching.
Page 58
Turn the loaf seam-side down onto a greased
pan. Repeat with remaining dough. SMALL CHOPS
 Using a sharp knife quickly cut 3 diagonal
slits into the top of each loaf.
 Whisk egg until frothy. Cover loaves with
egg wash, making sure to get in each slit
 Place the loaves in a warm 170 degree F oven
and let rise for about 15 minutes. Turn the
oven up to 400 degrees F and re-set your
timer for 15 minutes. {Leave the loaves in
while the oven increases in temperature.}
Turn the oven down to 350 degrees and turn
the pan around in the oven. Bake for another
10-12 minutes, until the loaves are a nice
golden brown.
 If you prefer crustier loaves, mist the outside CHIN CHIN
with water a few times during the final 10
minutes of baking. Ingredients
 2 Cups Soft Flour Sieved
 Three Quarter Cup Sugar
 1 Tsp Nutmeg
 1 Tsp Baking Powder
 4 Tbsp Margarine
 1 Egg
 50ml Milk
 Oil
 A pinchSalt
Directions
 In a large bowl,Mix flour,add
sugar,nutmeg,baking powder and salt
together
 Rub in the margarine,then add egg, milk
and mix into a dough.
 Flour a flat surface,using a rolling pin and
roll the dough into an inch thick layer.
 Using a cutter,Cut the dough into cubes and
sprinkle with flour to prevent from sticking
together
Page 59
 Heat oil in a pan over medium heat.  Add the green peas, spring onion, curry
 Drop the dough into the oil and deep-fry powder, stir and let simmer for a minute and
until golden and crisp. take off the heat.
 Take out of the oil and place on a paper  Take out the dough from the fridge and let
towel to drain excess oil thaw.
 Chin chin ready to serve.  Lightly sprinkle flour on a board and roll
out the dough into a thin sheet.
SAMOSA  Cut out into rectangles and roll further into
thin sheets.
Ingredients  Fill one edge of the thin dough with the beef
 For the Pastry; mixture and wrap around the mixture into a
 2 Cups Flour cone shape. Seal off with egg wash and set
 1 Tsp Salt aside. Continue with the rest of the dough.
 50g Unsalted Butter (Diced)  Carefully drop them in heated vegetable oil
 3 Tbsp Cold Water and fry for 5 minutes or until it’s golden
For the Beef Filling; brown.
 1 Pound Minced Beef  Take out and place on paper towel to drain
 1 Sachet Taste Aroma Stir-fry Cooking  excess oil.
Sauce  Beef samosa ready to serve.
 1 Tbsp Vegetable Oil
 1 Medium Onion (Diced) SPRING ROLL WRAPPERS
 3 Cloves of Garlic (Minced)
 1 Cup Green Peas Ingredients
 1⁄2 Cup Spring Onion (Chopped)  2 Cups Flour
 1 Tsp Curry Powder  2 Tbsp cornflour
 1 Egg (For Egg Wash)  1/4 Tsp Salt
 500ml Vegetable Oil (For Frying)  1 Cup Water
 Mix flour with salt, then add butter, and mix  Mix the Flour, cornflour, and Salt together
into crumble like mixture. in a large bowl.
 Add cold water, mix into a dough, wrap with  Gradually add the water while mixing
cling film and place in the fridge for an hour. simultaneously until a soft and viscous batter
 Heat vegetable oil in a wok over medium is formed, now work the batter by lifting it
heat. and slamming it on the bowl.
 Add diced onion, garlic, and stir until  After doing this for some minutes you will
translucent. Then add the minced beef, Taste see the dough hold in a rope when you lift it.
Aroma stir-fry cooking sauce, stir in and let At this point, the batter is well done.
cook for 2 minutes.  Cover it up and leave it to rest in the fridge
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until it's really cold or better still leave it Directions
overnight.  Preheat the 2 tablespoons of Oil in the pan
 The next day the Batter would have and sauté the Onion and scallion until it's
hardened up. Now work it a little bit just to translucent then add the Chili pepper, black
be able to hold it in the cup of your hand. Pepper, Curry powder, salt to taste and the
 Now preheat your pan on a medium to low stock cube.
heat for about 2 to 4 minutes (the amount of  Add the ground beef and use a wooden
time for heating your pan is dependent on spoon or spatula to break it up into tiny
the thickness of your pan) and smear the pieces then stir- fry until the meat is cooked
dough in a fast circular motion on the heated through then add the shredded cabbage and
pan. carrots and turn off the heat to prevent the
 After a couple of seconds, the edge of the vegetables from turning soggy and leave it to
wrap will start to curl up, carefully lift the cool before using it.
wrap by the curled edge to lift the wrap off  In a bowl, mix together the flour and Water
the pan. to make the paste and set that aside.
 Place the wraps in a bowl and cover it with a  Add about 1 tablespoon of filling to the
damp towel to prevent it from drying up. spring roll sheet you can add a little more
 You can store the wraps in a plastic bag and depending on the size of your sheets but
store in the fridge for a couple of days or don't overfill it, else, it's going to burst while
freeze for a couple of months. Enjoy! frying it, then secure it with the paste and
roll it up.
SPRING ROLLS  Remember to cover both the rolled and
unrolled sheets with a damp kitchen towel to
Ingredients prevent it from drying.
 1/2 Pound Beef  Fry the spring rolls in a preheated Oil of
 2 Tbsp oil of your choice about 350°F until golden brown. Serve with
 1 Onion small diced your favorite dip or sauce or eat as is. Enjoy!
 2 scallion diced
 1 Stock cube SAUSAGE ROLLS
 1 Tsp chili pepper
 1 Tsp black pepper Ingredients
 3/4 Cup Cabbage shredded  2- 1 1/2 Cups Plain Flour
 3/4 Cup Carrots Shredded  4 Tbsp Margarine
 1 Tsp Curry powder  1 Egg
 1 Tbsp Water  1 Tsp Baking Powder
 1/4 Cup Water  1/4 Tsp Salt
 Salt to taste  6-8 Tbsp Water
 Enough Oil to fry  2 Green Onions
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 1 Onions Small finely chopped PEPPERED SNAIL
 Cayenne Pepper To Taste
 2 Tbsp Sugar Ingredients
Directions  10 medium snails
 Add the flour, Baking powder, Salt cold  1 medium red onion, diced.
 margarine and butter in a bowl then use the  1 small ginger, grated.
tip of your finger to rub the fat into the flour  4 cloves of garlic, minced.
until a crumbly texture is formed.  5 red chilli, chopped.
 Add a little water at a time until a stiff dough  1 large zucchini, chopped.
is formed.  1 shrimp seasoning cube
 Knead the dough for a few seconds to a  3 tbsp lemon juice.
minute and set aside don’t overwork the  1 tbsp vegetable oil
dough!  A pinch Salt
 Season the sausage with the stock cube and Directions
mix it together thoroughly  De- shell and cut the snails into two.
 Now roll out the pie dough to a rectangle of  Squeeze lemon juice onto the snails, wash
about 1/6th to 1/8th of an inch thick and trim  thoroughly to reduce the slime and rinse
off the rough edges (please watch the video them after.
for this)  Cut the zucchini into pieces and set aside.
 Scoop in the sausage meat and form it into a  Pour the snails into a saucepan over medium
log then roll it over until it overlaps a little heat, add onion, salt, ginger, 3 cups of water
bit (watch video) and trims off the excess and let t boil for 10 minutes.
pastry.  Heat oil in a pan over medium heat, add
 Cut the rolled Pie into the desired length and onion, garlic, stir and let sweat for a minute.
arrange the rolls into a pre-greased and  Add cooked snails, red chili, shrimp
floured pan and you can make a decoration seasoning then sauté for 2 minutes .
over the rolls by using a knife to make a  Add zucchini and sauté for another minute.
mark on the pie (watch video) or use a fork Peppered snails ready to serve.
to poke it.
 Now make the Egg wash by whisking ASUN
together 1 egg and 1 tablespoon of water and
brush this over the surface of the sausage Ingredients
Rolls and bake in a 350 degrees Fahrenheit  1⁄2 Pound Goat Meat
preheated oven for 30 to 35 minutes.  1 Medium Onion (Purée)
 Serve hot or warm and enjoy.  1 Tsp Dried Oregano
 1 Tsp Anise Seeds
 1 Small Ginger (Minced)
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 1 Tsp Ground Rosemary  Rolls the grits with your palms shapes.
 1 1⁄2 Tsp Salt Serve.
 3 Tbsp Vegetable Oil
 7 Scotch Bonnet Peppers (Chopped) GUINEA FOWL KEBAB
 1 Medium Onion (Diced)
 1 Spring Onion (Sliced) Ingredients
Directions  1⁄2 Guinea Fowl (Chunks)
 Marinate the goat meat with onion purée,  1 Medium Onion (Diced)
dried oregano, anise seeds, garlic, ginger,  1 Tsp Dried Basil
ground rosemary and salt for 40 minutes.  1 Small Ginger (Grated)
 Pour into a saucepan over medium heat,  1 Tbsp Soy Sauce
cover and let it simmer for 10 minutes until  1 Cup Suya Spice
all the liquid is absorbed.  1 Large White Onion (Diced)
 Take off heat and pour into a greased pan,  1 Tsp Vegetable oil
and roast for 30 minutes. Directions
 Cut into pieces and set aside.  Pour the diced guinea fowl into a saucepan,
 Heat vegetable oil in a pan over medium heat, add onion, dried basil, ginger, soy sauce, stir
add the grilled goat meat and stir-fry for a and let simmer for 10 minutes.
minute.  Let cool off and pour on a baking pan.
 Add the chopped scotch bonnet pepper,  Add suya spice and mix to coat evenly.
diced onion and stir-fry until evenly coated  Thread on skewers with onion and place
for 5minutes. aside. Drizzle vegetable oil on a grill and
 Asun ready to serve. Garnish with spring place the skewered guinea fowls on.
onions.  Grill for 5 minutes on both sides, turning
occasionally.
COCONUT CANDY  Guinea fowl kebab ready. Serve with the
suya spice.
Ingredients
 2 cups Grated Coconut , dried. CHICKEN STICKS
 1 cup sugar
 1 Tbsp oil Ingredients
Directions  2 chicken breast
 In a saucepan over medium heat, caramelize  2 tbsp garlic powder
the sugar until golden brown  1 tbsp cayenne pepper
 Add the grated coconut grits and stir into a  1 tsp rosemary powder
 uniformed mixture.  1 tsp paprika
 Grease flat surface with cooking spray or oil  1 1⁄2 tsp salt
and pour the mixture onto it.  2 medium eggs, for egg wash.
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For breadcrumbs;
 1 cup breadcrumbs BROWNIES
 1 tsp black pepper
 1 tsp garlic powder
 1 tsp salt
Directions
 Cut the chicken breast into stripes and place
in a bowl.
 Add garlic powder, cayenne powder,
rosemary powder, paprika, salt , mix to coat
evenly and set aside.
 Thread on skewers and set aside.
 Mix bread crumbs with black pepper, garlic
powder and salt.
 Dip the skewered chicken in egg wash and
coat evenly with the bread crumbs mixture. FUDGY NUTELLA BROWNIES
 Carefully drop in a heated vegetable oil and
deep and fry for 5 minutes. Ingredients
 Fried chicken kebab ready. Serve warm with  400 Grams Nutella
green pepper sauce.  2 large Eggs
 1/2 cup All-purpose flour
PEANUT BARS Directions
 Grease a 20cm/8" square pan with melted
Ingredients butter then line with parchment/baking
 2 cups Roasted Peanuts, crushed. paper, leaving overhang on all sides and set
 1 cup sugar aside.
Directions  Preheat your oven at 350°F (180°C).
 In a saucepan over medium heat, melt the  In a mixing bowl, mix together the nutella
sugar until caramelized or golden brown and eggs until smooth and combined.
 Add the crushed peanuts and stir into a  Then fold in the flour into the mixture un til
 uniformed mixture. combined. The batter will have a thick er
 Spray a flat surface with cooking spray and consistency.
pour the mixture onto it.  Now pour the batter into the prepared ba
 Roll the mixture with a rolling pin into a flat king pan then spread the batter evenly, using
layer. a spatula.
 Cut or design into desired shapes.  Bake for about 25 minutes in preheated oven,
or until a toothpick inserted comes out
almost clean with a few moist crumbs.
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 Allow to cool for at least 15 minutes. Then the top with remaining chocolate chips.
slice them into squares and enjoy your warm  Allow to cool until brownies are set. (I place
fudgy brownies! in the fridge or freezer to speed this part up)
 Once brownies have cooled, cut them into
FUDGY VEGAN BROWNIES squares.
 Store in air-tight container.
Ingredients
 2 tablespoons ground flaxseed DARK CHOCOLATE CREAM-CHEESE
 6 tablespoons hot water BROWNIES
 3/4 cup white sugar
 1/4 cup brown sugar Ingredients
 10 tablespoons vegan butter melted (I used Brownie Layer:
earth balance)  3/4 cup granulated sugar
 2 teaspoons vanilla extract  1/2 cup brown sugar packed
 3/4 cups all-purpose flour  10 tablespoons unsalted butter melted
 1/2 cup cocoa powder  2 eggs room
 1/2 teaspoon salt  1/2 teaspoon vanilla extract
 1 1/2 cups vegan mini semi-sweet chocolate  1/2 cup all-purpose flour
chips  3/4 cup dark unsweetened cocoa powder
Directions  1/2 teaspoon salt
 Preheat oven to 350. F. Cheesecake Layer:
 Line a 8x8 pan with parchment paper an d  1 8oz cream cheese, room temperature
grease it. Set aside.  1 egg
 In a small bowl stir together ground flax  1/4 cup sour cream
seed and hot water.  1/2 cup powdered sugar
 Let sit for 15-minutes until thick and stretchy,  1/4 teaspoon vanilla extract
like egg whites. Directions
 In a large bowl stir together white sugar,  Preheat oven to 325. F
brown sugar, and butter.  Line an 8 x 8 glass pan with greased
 Add in flaxseed mixture and vanilla extract. parchment paper. Set aside.
Set aside.  In a large bowl stir together granulated
 In a medium bowl sift together flour, cocoa sugar, brown sugar, and butter.
powder, and salt.  Mix in eggs, and vanilla extract.
 Add the dry ingredients into the wet  In a separate bowl, sift together
ingredients until well combined. flour,unsweetened cocoa powder, and salt.
 Stir in half of the chocolate chips.  Add the dry ingredients into the wet
 Bake for 30-35 minutes. ingredients .
 Remove from oven and immediately sprinkle  Stir just until dry ingredients are fully
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incorporated.  1 cup all-purpose flour
 Remove 1/4 cup of the brownie batter and  1/4 teaspoon baking soda
place it into a bowl.  1/4 teaspoon salt
 Mix in 2 teaspoons of water into the reserved  1 cup semi-sweet chocolate chips plus more
brownie mixture to thin it out a bit. Set to press on top
aside. Chewy Cocoa Brownies:
 Spoon the rest of the batter into the  10 Tablespoon butter melted
prepared pan and smooth out into an even  1/2 cup brown sugar
layer.  3/4 cup white sugar
 To make the cream cheese mixture, in a large  2 Eggs
bowl, cream together cream cheese and egg.  1 teaspoon vanilla
 Mix in sour cream, powdered sugar, and  ¾ cups cocoa powder
vanilla extract until creamy.  3/4 cup all-purpose flour
 Carefully spread cream-cheese on top of the  1/2 teaspoon salt
brownie batter.  1/2 cup mini chocolate chips optional
 Drop reserved brownie mixture on top of the Directions
cream cheese layer in several circles dollops.  Preheat oven 350 F.
 Use a knife to lightly swirl the thinned  Line a 8 X 8 pan with grease parchment
brownie batter into the cream cheese layer to paper, set aside.
create a marbled effect.  To make the chocolate chip cookies dough, in
 Bake for 35-40 minutes or until the center is a large bowl cream together butter, brown
set and a toothpick inserted into the center sugar and white sugar.
comes out clean(The center will be slightly  Beat in egg and vanilla extract.
jiggly).  Stir in flour, baking soda and salt until well
 Let cool on a cooling rack and then combined.
refrigerate for an hour or until firm.  Fold in chocolate chips. Set aside.
 Cut into small bars and serve.  To make the brownie batter, in a large bowl
 Store in the fridge. cream together butter, brown sugar, and
white sugar.
CHOCOLATE CHIPS COOKIE BROWNIES  Beat in eggs and vanilla extract.
 Stir in cocoa powder until combined.
Ingredients  Stir in flour and salt until all flour is
Chocolate Chips Cookie: incorporated.
 6 tablespoons butter softened  Fold in mini chocolate chips if using.
 1/4 cup brown sugar packed  Spread brownie batter into prepared pan
 1/2 cup white sugar  into an even layer.
 1 egg  Drop the cookie dough by the spoonful over
 1 teaspoon vanilla extract the batter until covered.
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 Stick additional chocolate chips into the moist crumbs on it. (they will be under
cookie dough. baked just slightly but will continue to cook
 Bake for 35-40 minutes. (I prefer to remove as they cool. This will make for a chewy
them from the oven a bit early since I prefer brownie)
my cookies a little on the undercooked side.)  Remove brownie from oven and immediately
Remember it will continue to co ok as it cools top with chopped Snicker bars.
so be careful not to over-bake. Check it at  Let cool until brownie pan is cool enough to
the 30 minute mark. touch on the bottom.
 Remove from oven and place on a cooing  Place pan in refrigerator until cold and
rack to finish cooling. chocolate is firm.
 Once cooled, cut into squares and serve.  Slice and serve.
Store in airtight container.
FLOURLESS BROWNIES
SNICKERS BAR BROWNIES
Ingredients
Ingredients  2 cups chocolate chips, divided (I used milk
 10 tablespoons unsalted butter, melted chocolate)
 1 1⁄4 cups sugar  1 1/2 sticks butter
 3⁄4 cup unsweetened cocoa powder  1/4 cup water
 1⁄2 teaspoon salt  1/4 cup cocoa powder
 1 teaspoon vanilla extract  4 large eggs
 2 eggs, slightly beaten  1/3 cup granulated sugar
 1⁄2 cup all-purpose flour  1 teaspoon vanilla extract
 20 fun-size Snicker bars, chopped  1/4 cup heavy cream
Directions  M&M’s & pecans (optional)
 Preheat oven 325. Directions
 Line a 8 X 8 pan with parchment paper and  Preheat oven to 350
grease lightly. Set aside.  In a saucepan, melt 1 1/2 cups of chocolate
 In a large bowl mix together butter and chips, butter, and water over low heat until
sugar until well combined the chocolate is melted. Be careful not to
 Mix in cocoa powder, salt and vanilla. scorch the chocolate.
 Stir in eggs until well combine.  Remove from heat and stir in cocoa powder.
 Stir in flour just until all flour is Set aside.
incorporated.  In a bowl, add eggs and sugar.
 Pour batter into prepared pan and spread  Beat for 3-4 minutes until thickened.
into an even layer.  Stir in vanilla extract.
 Bake for 25-30 minutes or until toothpick  Fold in half of the egg mixture into the
inserted in center comes out with only a few chocolate mixture.
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 Stir gently until incorporated and then fold Directions
in the other half.  Preheat oven to 350
 Line a 8 X 8 inch baking pan with non-stick  In a large bowl, melt butter and chocolate
baking paper. chunks in the microwave. Stir every 60
 Pour brownie mixture into the pan and seconds to prevent scorching the chocolate.
smooth out the batter.  Let cool slightly.
 Bake for 30-35 minutes or until edges are  Stir in the sugar, eggs and vanilla if using.
firm and the middle is set. The middle may  Stir in the flour and salt just until combined.
still be a little soft and slightly jiggly. Do not over stir.
 Remove from oven and let cool completely.  Generously grease a 9 x 13 pan with
Once cooled, place in the refrigerator for shortening and coat lightly with flour. (Can
 2-4 hours to set the brownies. also line the pan with grease foil instead.)
 Prepare the chocolate spread, by heating the  Spread half of the brown mixture into the
heavy cream in the microwave for about 30 pan.
seconds.  Bake for 16 minutes or until the middle is
 Add the other 1/2 cup of chocolate chips to slightly set. Do not over bake.
the heavy cream and allow them to melt.  Let cool completely. The brownie will
 Stir until creamy. continue to cook as it cool.
 Spread on top of cold brownies.  In a bowl melt caramels and whipping
 Top with pecans bits and m&m’s if desired. cream in the microwave. Stir every 30
 Cut and serve. seconds to prevent scorching. Add more
 Store in the refrigerator in an airtight heavy cream if needed to reach a creamy
container. consistency.
 Spread caramel mixture evenly over the cool
CHOCOLATE CARAMEL BROWNIES brownie.
Ingredients  Top with the remaining brown mixture.
 2 sticks butter, softened  Sprinkle with chocolate chips.
 11.5 -12 oz semi sweet chocolate chunks or  Bake for 18-20 minutes. Be careful not to
chips (can also use bittersweet) over bake. Remember the brownies will
 1 cup sugar continue to cook continue to cook as they
 3 eggs, lightly beaten cool. The middle may be a tad jiggly when it
 1⁄2 tablespoon vanilla, optional comes out of the oven but will set up as it
 1 cup flour cools and is refrigerated.
 1⁄2 teaspoon salt  Let the brownies cool until the pan is no
 1⁄2-1 cup semi-sweet chocolate chips longer hot.
 14 oz caramel bits  Place into the fridge for an hour to complete
 1⁄4- 1/2 cup heavy whipping cream the setting process. This makes for the
perfect texture and makes them easier to
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slice. (Be careful not to over-bake. Brownies
 Store in an airtight container. should be a bit fudgy)
 Let brownies cool completely.
SOFT AND CHEWY GLAZED LEMON  While brownies are cooling, stir together
BROWNIES glaze ingredients until silky and smooth.
 Spread glaze onto cooled brownies and
Ingredients sprinkle with lemon zest.
 10 tablespoons unsalted butter melted  Once the glaze has hardened, cut brownies
 1 1/4 cup granulated sugar into 2-inch cubes.
 2 eggs room temperature  Store in airtight container.
 1/4 cup buttermilk
 1 cup all-purpose flour RED VELVET BROWNIES
 1/2 teaspoon salt
 2 Tablespoons fresh lemon juice Ingredients
 1 1/2 teaspoon lemon zest plus more for  10 tablespoons unsalted butter melted
garnish  1 cup granulated sugar
 1/2 teaspoon natural lemon extract  1/2 cup light brown sugar packed
Lemon Glaze:  2 eggs slightly beaten
 1 cup powdered sugar  1/4 cup buttermilk
 3 tablespoons lemon juice  1/2 teaspoon white vinegar
 lemon zest for garnish  1 teaspoon vanilla extract
Directions  2 tablespoons red food coloring
 Preheat oven to 325 F.  2 tablespoons unsweetened cocoa powder
 Line an 8 x 8 glass baking dish with  1 cup all-purpose flour
parchment paper. Set aside.  1/2 teaspoons salt
 In a large bowl, mix together butter and Directions
sugar.  Preheat oven to 325 F.
 Mix in eggs and buttermilk. Set aside.  Line an 8 x 8 glass dish with greased
 In a medium-size bowl whisk together flour parchment paper.
and salt.  In a large bowl cream together butter, white
 Add dry ingredients into wet ingredients, sugar and brown sugar.
mixing just until the flour is well  Mix in egg.
incorporated.  Mix in buttermilk, vinegar and vanilla.
 Stir in lemon juice, lemon zest and lemon (Batter will be speckled).
extract.  Add food coloring and mix to combine.
 Pour into prepared dish and spread into an  Mix in unsweetened cocoa powder.
even layer.  Add flour and salt.
 Bake for 30-40 minutes or until center is set  Mix until smooth and well combined, being
Page 69
sure to scrape down the sides of the bowl.  Pour batter into prepared pan and spread
 Pour batter into prepare pan. evenly.
 Bake for 30-35 minutes or until center is set  Top with m&m's and Hershey bar pieces(if
and toothpick inserted into center com es out desired)
clean.  Bake for 30- 35 minutes (may need slightly
 Remove brownies and let cool. (I place mine longer)
in the fridge when they are warm to speed  Remove from oven and let sit in pan until
up cooling.) warm.
 Cut brownies into small squares.  Place in the fridge to set for about 1 hour or
 Drizzled with melted white chocolate or until it is firm enough to hold its shape once
cream cheese icing and sprinkle with cut.
walnuts (optional)  Store between layers of parchment to
 Store in airtight container. prevent sticking to each other, in an airtight
container.
FUDGY BROWNIES
ULTIMATE GOOEY FUDGY BROWNIES
Ingredients
 1/2 cup butter melted Ingredients
 1/2 cup granulated sugar  200 grams Semi-sweet dark chocolate
 1/2 cup brown sugar packed  1/2 cup Butter 1/2 ((115 grams))
 2 eggs  1 cup Granulated sugar
 1 teaspoon vanilla extract optional  1/2 cup Brown sugar
 1/2 cups semi-sweet chocolate chips melted  3 medium size Eggs
according to package  1/4 tsp Salt
 3/4 cup all-purpose flour  1 tsp Vanilla essence
 1/2 cup unsweetened cocoa powder sifted  1/2 cup All-purpose flour
 1/2 teaspoon salt  1/4 cup Cocoa powder
 mini baking m&m's Directions
 Hershey's chocolate bar  First, grease a 7×7-inch dark metal pan with
Directions melted butter and line with parchment paper,
 Preheat oven to 325 F. leaving overhang on all sides.
 Line an 8 x 8 glass pan with parchment  Then preheat your oven at 350°F (180°C).
paper. Set aside.  Now take a little water in a saucepan and
 In a large bowl combine butter and sugars bring it to a simmer.
 Mix in eggs and vanilla extract.  In the meantime cut the chocolate into small
 Mix in melted chocolate. pieces and place them in a heat resistant
 Mix in flour, cocoa powder, and salt until bowl. Now place the bowl on top of the
well combined. simmering water making sure that the
Page 70
bottom of the bowl isn’t touching the water.
 Then add 1/2 cup of butter to the bowl. BARS
 Now whisk the chocolate and the butter
together until melts.
 After the chocolate completely melts and
 becomes smooth, take it off the heat and let it
cool.
 In the meantime, in a separate bowl, take
both the sugar
 Now add 1 egg at a time and mix properly
using a hand whisk.
 When the mixture is a little creamy add the
salt, the vanilla essence, and the cooled
chocolate and butter mixture.
 Mix everything well. The batter will have a
thicker consistency.
 Finally, sift the flour and the cocoa powder LEMON BARS
into the bowl and carefully fold them into the
mixture using a spatula. Ingredients
 Now pour the batter into the prepared For the shortbread crust-
baking pan then gently shake and tap the tin  1/2 cup room temperature salted butter
couple of times to spread the batter evenly.  1 cup all-purpose flour
 Bake it in preheated oven for about 30  1/4 cup icing sugar
minutes.  1/2 tsp vanilla essence
 When your brownie is baked take it out of For the lemon curd filling
the oven and let it cool for at least 15  3 large eggs
minutes.  1 cup white sugar
 Now slice them into 9 squares and enjoy  3 tbsp all-purpose flour
your warm fudge brownies.  4 tbsp fresh lemon juice
 2 tsp grated lemon peel
Directions
 First, preheat your oven to 170°C (325°F).
 Then grease a 7*7 inch baking tin with
softened butter/oil and line with parchment
paper, set aside.
 Now to make the shortbread base, take the
room temperature butter, icing sugar, flour
and vanilla essence in a bowl.
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 Then combine everything using a spoon or NO BAKE OREO CHEESECAKE BARS
simply just using your hand. Continue to
bring the mixture together using your hand Ingredients
until the dough forms a ball. For The base:
 Now pat the shortbread dough into your  24 Pieces Oreo
lined  4 tbsp Melted Butter ((60g))
 baking tin making sure it's nicely leveled For the filling:
and the sides are closed properly. Then prick  400 Grams Cream cheese (Room
the crust all over with a fork so it doesn't rise temperature)
up while baking.  400 Grams Heavy cream
 Bake the shortbread crust into your 170°C  1 tsp Vanilla essence
preheated oven for about 20 minutes or until  1/2 cup Sugar ((100g)
its slightly golden brown on the edges. And  8-10 pieces Oreo
prepare your lemon curd filling in the For the topping (optional)
meantime.  3-4 pieces oreos
 In another bowl combine the eggs, sugar, Directions
flour and lemon zest and mix until well  In a ziplock bag crush the Oreos into fine
combined. Then add the fresh lemon juice crumbs (you can also use a food processor to
and mix again. do this step).
 Take out the crust from the oven and fill  Transfer the cookie crumbs into a bowl, add
with the lemon filling you just prepared. melted butter to that and mix until well
 Bake again for 25 -30 minutes or until set. combined.
Once it's baked perfectly, there should be no  Now press the cookie crumbs into a 9x9 inch
jiggling on top and a thin crackle crust will pan lined with parchment paper.
form on the top .  Refrigerate for 10 minutes to set while
 Allow it to completely cool to room making the filling.
temperature then refrigerate for at least 2-3  In a mixing bowl take the cream cheese and
hours or overnight before serving. beat until smooth. Add heavy cream, vanilla
 Cut it into 16 small squares (or you can cut it essence, and sugar. Beat until well combined.
into 9 squares if you like bigger slices) dip  Now break some Oreos and fold into the
your knife into hot water after each cut if filling. Then pour the filling over the chilled
you like to get a clean cut every time. cookie crust and spread it evenly using a
 Dust with some icing sugar and enjoy! You spatula.
can store your lemon bars in an airtight box  Add some crushed Oreos on top, but this is
in the refrigerator for 4-5 days. optional.
 Freeze for 3-4 hours or until set. Once set cut
it into 16 squares/bars and enjoy!
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OVEN BAKED S’MORES BARS need less time so keep an eye on it)
 Let cool slightly before cutting and serving.
Ingredients
 1/2 cup unsalted butter room temperature HOMEMADE GRANOLA BARS
 3/4 cup brown sugar packed
 1 egg Ingredients
 1 teaspoon vanilla extract  4 tablespoons butter
 11⁄3 cup all-purpose flour  1⁄4 cup honey
 1 teaspoon baking powder  1⁄4 cup brown sugar, packed
 1/4 teaspoon salt  1⁄4 cup peanut butter
 1 cup graham cracker crumbs  1 teaspoon vanilla extract
 1 7 oz jar marshmallow cream fluff  2 cups quick cooking (1 minute) oats
 21 snack-size hershey bars  1⁄2 cup Rice Krispies cereal
Directions  1 cup m & m's
 Preheat oven to 350 F.  1 cup chocolate chips, melted (optional
 Grease an 8 x8 inch pan. Set aside. drizzle)
 In a large bowl, cream together butter and Directions
sugar.  In a nonstick pan over medium-low heat,
 Mix in egg and vanilla. Set aside. melt the butter.
 In a separate bowl whisk together  Stir in the honey, brown sugar, and peanut
flour,baking powder, salt and graham butter.
cracker crumbs.  Bring to a very light simmer. Simmer for 2
 Add dry ingredients into wet ingredients a minutes.
little at a time.  Remove from heat. Stir in vanilla extract.
 Use a rubber spatula and stir until a soft  Stir in oats and Rice Krispies until
dough forms. completely coated.
 Divide dough into two equal sized balls.  Press mixture into a 8 x 8 inch pan lined with
 Press one ball of dough evenly into the greased parchment paper. Be sure to press
prepared pan. down really firm.
 Place the hershey bars in a single layer on  Sprinkle the top with m&m's and press them
top of the dough. into the mixture.
 Use an offset spatula to spread on the  Refrigerate for 30 minutes or until firm.
marshmallow fluff in an even layer.  Remove from pan and cut into bars with a
 Press the remaining dough into small, flat sharp knife.
circles and place them on top of the  Drizzle on the melted chocolate.
marshmallow, pressing together the seams so  Refrigerate until chocolate has set.
that it is one uniform piece.  Store in the fridge or in airtight container. (I
 Baked for 30 minutes or until golden. (may prefer fridge)
Page 73
CHEWY M&M COOKIE BARS STRAWBERRY SHORTCAKE BARS
 2 1⁄4 cups all-purpose flour Butter vanilla cake:
 1⁄2 tsp salt  1⁄2 cup butter, softened
 1⁄2 tsp baking soda  1 cup granulated sugar
 12 Tbsp butter, melted  2 eggs
 1 cup brown sugar  1 teaspoon baking powder
 ½ cup white sugar  1⁄4 teaspoon salt
 1 large Egg  1 1⁄2 cup all-purpose flour
 1 large egg yolk  3⁄4 cup milk
 2 tsps vanilla extract  1 teaspoon pure vanilla extract
 1 1⁄2 cups M&M's, divided  1 pint strawberries
Directions Cream Layer:
 Preheat oven to 325.  8 oz cream cheese, softened
 Line a 9 x13 baking pan with greased  1⁄4 - 1⁄2 cup powdered sugar
parchment paper. Set aside.  8 oz frozen whipped topping (Cool Whip)
 In a medium bowl, stir together flour, salt Directions
and baking soda. Set aside.  Preheat oven to 350
 In a large bowl, cream together melted  In a large bowl, beat together sugar and
butter, brown sugar, and white sugar. butter until creamy.
 Stir in large egg and egg yolk until  Mix in eggs, baking powder and salt.
combined. Alternate between adding in the flour and
 Stir in vanilla extract. milk, beating after each addition.
 Combine dry ingredients with wet  Beat until all ingredients are combined.
ingredients, stirring just until flour is  Stir in vanilla extract.
incorporated. Don't over stir.  Grease and flour a 9 x 13 inch baking dish.
 Add in 1 cup of m&m's. Pour batter evenly into the dish.
 Press dough into an even layer into the  Bake for 18-20 minutes until toothpick
prepared pan. inserted into the center comes out clean. Do
 Press remaining m&m's lightly on the top. not over bake. Cake will be flat and light in
 Bake for 25-30 minutes. color.
 Remove from pan and let cool completely  Let cool completely. Set aside.
 Cut into squares.  Dice up strawberries. Set aside.
 In a large bowl, cream together cream
cheese,powdered sugar and frozen whipped
toppings.
 Spread cream cheese mixture evenly on top
Page 74
of cooled cake. an even layer.
 Top with fresh, diced strawberries.  Cover with 1 cup chocolate chips (can use
Refrigerate for 3 hours. more/less chocolate chips if desired).
 Store in the refrigerator.  Prepare the cheesecake batter by mixing
together the cream cheese, sour cream, egg,
CHOCOLATE CHIP COOKIE CHEESECAKE powdered sugar and vanilla extract into a
BARS large bowl until creamy.
 Pour cheesecake batter over chocolate chips
Ingredients and spread evenly.
 2 1⁄4 cups all purpose flour  Mix 1⁄2 cup chocolate chips into remaining
 1⁄2 teaspoon baking soda cookie dough.
 1⁄2 teaspoon salt  Drop remaining cookie dough over
 12 tablespoons butter, melted cheesecake layer until completely covered.
 1⁄2 cup granulated sugar  Sprinkle on more chocolate chips (if
 1 cup brown sugar, packed desired).
 2 eggs, lightly beaten  Bake for 35-40 minutes or until center of
 2 teaspoons vanilla extract cookie is set and golden.
 1 1⁄2 cups semi-sweet chocolate chips,  Allow bars to cool in pan and then
divided,plus more if desired refrigerate for at least 3 hours (Overnight is
Cheesecake Layer: best) . Slice into bars.
 8 oz cream cheese, softened  Store in the refrigerator.
 1⁄4 cup sour cream  Serve cold or room temperature.
 1 egg, slightly beaten
 1⁄4 cup powdered sugar CHOCOLATE DIPPED GRANOLA BARS
 Preheat oven to 325 degrees F.  4 tablespoons butter softened
 Line an 8 x 8 pan with greased parchment  1/4 cup light brown sugar packed
paper. Set aside.  1/4 cup creamy peanut butter
 In a medium bowl whisk together  1/4 cup raw honey solid form
flour,baking soda and salt. Set aside.  1 teaspoon vanilla extract
 In a large bowl cream together butter and  3/4 cup Krispy rice cereal
sugars.  1 1⁄2 cups 1-minute oats
 Stir in eggs and vanilla extract.  1/4 cup shredded coconut can replace with
 Mix dry ingredients with wet ingredients equal amount oats or cereal
just until a soft dough forms and flour  1/2 cup mini chocolate chips
mixture is incorporated.  12 oz. chocolate almond bark
 Press half of dough into the prepared pan in
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Directions  1⁄2 teaspoon cinnamon
 Line a 8 x 8 pan with parchment paper. Set  1 cup (2 sticks) butter, softened
aside. Apples:
 In a large bowl add butter, brown  3 Granny Smith apples, peeled, cored and
sugar,peanut butter, honey and vanilla  finely chopped
extract. Set aside.  1 tablespoon white sugar
 In another large bowl, stir together rice  1 tablespoon brown sugar, packed
cereal, oats, coconut and mini chocolate  1⁄2 teaspoon ground cinnamon
chips.  1⁄4 teaspoon ground nutmeg
 Combine the dry ingredients into the wet Cheesecake Layer:
ingredients until well coated.  2 (8-ounce) packages cream cheese, softened
 Spread mixture evenly into prepared pan  1⁄2 cup white sugar
and press down until the mixture is packed  2 large eggs
super tight (Very important. It MUST be  1 teaspoon vanilla extract
packed tight) Streusel Topping:
 Place in the fridge for 1 hour. (We cheat and  1 cup firmly packed light brown sugar
do 30 minutes)  1 cup all-purpose flour
 When bars are set, cut into small bars (fun  1⁄2 teaspoon cinnamon
sized bars are easier to dip)  1⁄2 cup quick cooking oats
 Melt chocolate almond bark in a bowl  1⁄2 cup (1 stick) butter, softened
according to package.  Caramel Topping
 Carefully submerge granola bar into the Directions
melted chocolate and gently lift, allowing  Preheat oven to 350
excess chocolate to drip off.  In a medium bowl, combine flour, brown
 Place on a sheet of parchment paper and sugar, salt and cinnamon.
repeat until all granola bars have been  Cut in the butter until mixture is crumbly
dipped. and well combined.
 Store in airtight container. (I prefer to keep  Press crumb mixture evenly into a
in the fridge.) generously greased 9X13-inch baking pan.
 Bake for 10 minutes or until lightly browned.
CARAMEL APPLE CRISP CHEESECAKE  Place diced apples into a bowl and toss it
BARS with the sugars, cinnamon and nutmeg. Set
aside.
Ingredients  In a medium bowl, cream together the cream
Crust: cheese and sugar.
 2 cups all-purpose flour  Beat in the eggs until creamy and combined.
 1⁄2 cup firmly packed brown sugar Fold in vanilla extract.
 1⁄4 teaspoon salt  Spread the cream cheese mixture over the
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crust and top with the apples.  Line an 8x8 casserole dish with parchment
 Make the streusel topping mixture by paper, allowing for overhang on the sides.
combining all streusel ingredients until Set aside.
crumbly.  In a food processor, add pecans and process
 Sprinkle the streusel mixture over the apples. into small pieces.
Bake for 30-40 minutes until the cream  Pour pecans into a large bowl.
cheese mixture is set. (insert a toothpick into  Remove 1/2 cup of pecans and place back
the center to test for doneness) into the food processor.
 Remove from oven and let cool.  Process until it forms a paste.
 Drizzle on the caramel topping.  Add pecan paste to the bowl.
(These are ready to eat right out of the oven,but  Stir in cinnamon and just enough coconut oil
I prefer to refrigerate them for 3 hours to give so that the mixture isn't crumbly when
the cream cheese layer a chance to set. I think it pressed firmly up against the side of the
tastes much better cold.) bowl.
 Press nut mixture firmly and evenly into
FROSTED PALEO PUMPKIN PIE BARS prepared dish.
 Bake for 15 minutes.
Ingredients  Remove from oven and let cool. Set aside.
Cinnamon Pecan Crust:  In a large bowl mix together pumpkin
 2 cups Fisher Pecans puree,maple syrup, vanilla extract, pumpkin
 1/2 teaspoon cinnamon pie spice, 2 eggs, and salt.
 1/2 teaspoon Stevia to sweeten (if desired)  Pour mixture on top of nut crust and smooth
 1-2 tablespoons coconut oil melted out. Bake for 55 minutes or until set.
Pumpkin Pie:  Let cool completely.(bars will firm up even
 5 oz pumpkin puree more as they cool)
 3/4 cup pure maple syrup  To make the frosting, add chilled coconut
 1 1/2 teaspoon vanilla extract cream to bowl
 2 teaspoons pumpkin pie spice  Mix until cream becomes fluffy. (about
 1 teaspoon cinnamon 10minutes)
 3/4 cup pure almond milk  Mix in cinnamon and enough stevia to
 2 eggs sweeten.
 Generous pinch of salt  Spread frosting on top of bars and
Coconut Cream Frosting: refrigerate until frosting is firm. (I like to let
 1 cup coconut cream chilled (see note) it chill overnight)
Cinnamon generous pinch  Cut into bars. (Sprinkle tops with cinnamon
 Stevia to sweeten (optional) if desired)
Directions  Serve cold or room temperature.
 Preheat oven to 325 F.  Store in the fridge in airtight container.
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 Meanwhile to create the cream layer, add
GRILLED PINEAPPLE SHORTCAKE BARS heavy whipping cream to a large bowl.
 Add in 1/4 cup of powdered and vanilla
Ingredients extract.
Cake:  Mix until soft peak form. Set aside.
 1/2 cup brown sugar packed  In a medium bowl, mix together cream
 1/2 cup granulated sugar cheese and 1/2 cup powdered sugar until
 1/2 cup butter room temperature creamy.
 2 eggs  Add whipped cream mixture into cream
 1 teaspoon vanilla extract cheese mixture until well combined.
 1 1⁄2 cups all-purpose flour sifted  Spread onto of cooled cake.
 1 teaspoon baking powder  Cover cake and refrigerate for 3 hours.
 1/4 teaspoon salt  To make the grilled pineapples, add butter to
 1/2 cup buttermilk or whole milk heated grill pan.
Cream Cheese Layer:  In a large bowl, add diced pineapples.
 1 cup heavy whipping cream  Toss with brown sugar and cinnamon.
 3/4 cup powdered sugar divided  Place pineapple in hot pan and cook until
 1 teaspoon vanilla extract both sides are lightly caramelized.
 8 oz cream cheese room temperature  When ready to serve, plate cake bars
Pineapple Topping: individually and top with pineapple.
 1 tablespoon butter
 4 cups fresh pineapple chunks MILK SLICES
 1/2 cup brown sugar
 1/2 teaspoon cinnamon Ingredients
Directions For the cake:
 Preheat oven to 350. F.  3 Eggs
 Grease and lightly flour a 9x13 inch glass  125 g Sugar
baking dish. Set aside.  125 ml Milk
 In a large bowl cream together brown sugar,  125 g Flour
granulated sugar, and butter.  1 tsp. Baking Powder
 Mix in eggs and vanilla extract.  40 g Cocoa Powder
 Mix in flour, baking powder, and salt  1 small heap Imitation Rum (optional)
alternating with milk until well combined. Cream Filling:(reduced recipe)
 Spread batter into an even layer in prepared  160 ml Heavy Cream
baking dish.  3/4 pouch Cream Stabilizer
 Bake for 18 minutes (check on it at the  40 g Confectioners Sugar
16-minute mark, this cake is very thin and  3/4 Tbsp. Vanilla Sugar
doesn't need long). Let cool completely.  400 g Mascarpone
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 40 g Honey
Directions COOKIES
 Preheat the oven to 350°F / 180°C.
 Mix the Eggs with the sugar and Milk until
very creamy and fluffy.
 Mix the Baking Powder with the Flour and
add the Cocoa Powder.
 Use a sieve to add the dry ingredients to the
egg-mix, then carefully fold them in with a
spatula.
 Pour the batter onto a prepared baking sheet
or into a cake frame there must be a
silicone or paper baking sheet underneath!
 Bake for about 15 - 20 minutes on a baking
sheet it might take only 12 minutes or less.
 After baking, leave the cake on the baking CHOCOLATE CHIPS COOKIES
pan and let cool completely.
Making the Cream Ingredients
 Pour the Heavy Cream into a high container  1 1⁄2 cups all-purpose flour
and beat with a mixer.  1⁄2 teaspoon baking soda
 While beating, add the cream stabilizer and  1⁄2 teaspoon salt
the confectioner's sugar.  1⁄3 cup shortening
 Set aside when the cream is fluffy and stiff.  1⁄3 cup butter, softened
 In a separate bowl beat the Mascarpone, add  1⁄2 cup granulated sugar
the Vanilla Sugar and the honey and beat  1⁄2 cup brown sugar
with a mixer until smooth.  1 egg, beaten
 Carefully add the whipped cream to  1 teaspoon vanilla
theMascarpone and fold it in.  1 (6 oz) package semi-sweet chocolate chips
 Put into the fridge.Assembling the cake. 1⁄2 cup chopped nuts, optional
 Take the cake out of the baking pan and cut Directions
it in half.  Preheat oven to 375
 Use the cream to spread a thick layer onto  In a medium bowl, sift together flour, salt
one half of the cake. Make sure it is even. and baking soda. Set aside
 Add the other half on top of the cream.  In a large bowl, cream together
 Put it in the fridge for at least one hour. shortening,butter, sugars, egg, and vanilla.
 After it has cooled, cut the Milk Slice into  Gradually combine half of the flour mixture
several smaller, rectangular slices. into the wet mixture. Use a rubber spatula to
 Enjoy cold! incorporate the other half of the flour
Page 79
mixture if the dough gets to thick for the cool for a little, about 5 minutes.
mixer.  In a large bowl, whisk together the white and
 Stir in the chocolate chips. brown sugar, the egg and vanilla essence
 Roll the dough into tablespoon sized balls. until the mixture is creamy.
 Place on a baking sheet lined with  Next, whisk in the chocolate-butter mixture.
parchment paper, 2 inches apart  Then sift in the flour, cocoa powder, and salt.
 Bake for 7-10 minutes.  Fold them into the mixture.
 Remove from oven when cookies are slightly  Scoop small ball-size dollops of cookie dough
golden around the edges and puffy and soft onto the baking tray using an ice cream
on the tops. scooper and a spoon, making sure you leave
 Leave cookies in the pan for 2-3 minutes to enough room for them to spread out. (don't
continue cooking outside of the oven. make them too big otherwise, they spread
 Transfer to cooling rack to cool completely. out huge and become thin)
 Serve immediately. Store leftovers in an  Bake for 10-12 minutes, until crispy and
air-tight crackly on top and slightly gooey in the
 container. middle.
 Let them cool to room temperature and
FUDGY CHOCOLATE BROWNIE COOKIES enjoy!
Ingredients GLAZED LEMON POUND CAKE COOKIES

 100 Grams Dark Chocolate
 4 Tbsp Butter Ingredients
 1/2 Cup Granulated Sugar  2 cups all-purpose flour
 1/4 Cup Brown Sugar  1 1⁄2 teaspoons baking powder
 1 Large Size Egg  1/2 teaspoon salt
 1/2 Tsp Vanilla Essence  Lemon zest from 1-2 lemons
 1/4 Cup All-purpose Flour  1 1⁄2 cups granulated sugar
 1 Tbsp Cocoa Powder  8 tablespoons butter room temperature
 1/8 Tsp Salt  3 tablespoons butter-flavor shortening
Directions  2 eggs
 Preheat the oven to 350°f ( 180°c) and line a  1 teaspoon vanilla extract
baking tray with grease proof paper.  1 teaspoon lemon extract
 In a heatproof bowl melt the chocolate and  Lemon juice from 1 lemon
 butter in a double boiler over simmering  1/3 cup buttermilk
water. (or you can melt the chocolate in a  1 cup powdered sugar sifted
microwave stirring the mixture every 30  1 tablespoon lemon juice (may need a bit
seconds). more or less)
 Once the chocolate completely melts let it  Lemon zest garnish
Page 80
Directions  3/4 cup granulated sugar
 Preheat oven to 350 F.  2 tablespoons butter-flavored shortening
 Line a baking sheet with parchment paper.  2 tablespoons butter room temperature
Set aside.  1 egg room temperature
 In a large bowl whisk together flour, baking  ¼ cup buttermilk room temperature
powder, salt and lemon zest. Set aside.  ¼ teaspoon vanilla extract
 In a large bowl cream together sugar, butter,  1 ¾ cups all-purpose flour
and shortening.  1/2 teaspoon baking powder
 Mix in eggs, vanilla extract, lemon extract  1/2 teaspoon baking soda
and lemon juice.  1/8 teaspoon salt
 Combine dry ingredients into the wet Cinnamon Sugar Mixture:
ingredients, pouring in buttermilk to make  1/2 cup brown sugar
stirring easier.  1/2 tablespoon cinnamon
 Chill dough for 1 hour or until dough is firm.  2 tablespoons unsalted butter melted
 Using a mini cookie scoop, drop the cookie Cream cheese frosting:
dough 2 inches apart (they spread quite a bit)  2 oz. cream cheese room temperature
on the prepared baking sheet.  2 tablespoons butter room temperature
 Refrigerate the remaining dough in between  1/2 cup + 2 tablespoons powdered sugar
baking batches to keep dough firm.  2-3 teaspoons milk may need more or less to
 Bake for 10-12 minutes. achieve desired texture
 Let sit on pan for 1-2 minutes before  vanilla extract splash
removing to a cooling rack to finish cooling. Directions
 Removes cookies from pan and let cool  Preheat oven to 350 F.
completely on cooling rack.  To make the cookies, cream together
 To make the lemon glaze, add powdered sugar,butter, and shortening.
sugar to a bowl.  Mix in egg, buttermilk and vanilla extract.
 Add in lemon juice a little at a time until  In a separate bowl, sift together flour, baking
glaze is thin enough to brush on but not powder, baking soda, and salt.
runny.  Add dry ingredients into wet ingredients and
 Brush glaze on completely cooled cookies stir until a soft dough forms.
and sprinkle with a little lemon zest. (work  Place dough in a plastic bag and flatten.
in small batches as glaze hardens fast.)  Refrigerate for 1-hour or longer. (This step is
 Store in airtight container. a MUST. Overnight is best.)
 Meanwhile, make the cinnamon mixture by
CINNAMON ROLL COOKIES combining brown sugar and cinnamon. Set
aside.
Ingredients  When the dough is chilled be ready to work
Cookie: quickly. (The dough gets sticky as it warms
Page 81
up. It must remain super cold while cold when going into the oven.) Refrigerate
handling) the leftover dough until ready for the next
 Mix together 1 tablespoon of flour + 1 batch so that they stay cold. (Check on the
tablespoon of powder sugar and generously cookies at the 6-minute mark to make sure
flour a nonstick work surface (like a silicone they are not unraveling.
baking mat or parchment paper) with some  If they are, pull them out and quickly press
of the mixture. Be sure to also coat your the seam back together with a back of a
hands and rolling pin. spoon)
 Roll cold dough out into a 12X 9 rectangle  Meanwhile, prepare the glaze by combining
about 1/4-inch thick. (Be sure to keep your cream cheese, butter, powdered sugar, milk,
hands and the rolling pin coated well in the and vanilla.
flour-sugar mixture.)  When cookies are ready (they will be slightly
 Brush the surface of dough with melted underdone), let them sit on the baking sheet
butter. for 2 minutes before transferring to a cooling
 Immediately sprinkle on brown sugar rack.
mixture in an even layer. Press it down into  Carefully brush hot cookies with glaze,
the dough just a bit. allowing the glaze to melt down into the folds
 Starting with the longest side, gently, but of the cookie.
quickly roll dough into a tight log. (keep  Let glaze set and then store cookies in an
your hands floured and add more flour airtight container between rows of
mixture to the nonstick surface if needed) parchment paper.
 Roll log in plastic wrap and place on a pan
or tray. CHEWY OATMEAL RAISIN COOKIES
 Freeze for 30 minutes or until the roll is firm
enough to cut without squishing when you Ingredients
cut it.  1 cup of raisins
 Carefully slice the cookies about 1-inch thick  1⁄3 cup water
using a serrated knife. ( I cut off the ends  1⁄2 cup vegetable shortening
first since they are never pretty)  1 Egg
 Place cookies on parchment paper 2-inches  1 1⁄2 cup dark brown sugar
apart.  1 1⁄2 tsp vanilla extract
 2 cup all purpose flour
NOTE: Press the cookie rolls gently so that they  1 1⁄4 cup old fashioned oats (not instant oats)
are tighter. Seal the ends of the cookies by  2 tsp baking soda
pressing them into the dough. (This will keep the  3⁄4 tsp cinnamon powder
cookies from unraveling while baking. Make  1⁄2 tsp salt
sure the cookie roll is wrapped nice and tight.) Directions
 Bake for 10-12 minutes (cookies MUST be  Preheat oven to 275. F
Page 82
 In a food processor add in 1⁄2 cups of raisins Directions
and water.  Preheat oven to 350 F.
 Puree until mixture is smooth. (this is the  Line a couple of baking sheets with
trick to getting that moist & chewy texture) parchment paper. Set aside.
 Pour the raisin mixture into a large bowl and  In a medium bowl whisk together flour, salt
mix in vegetable shortening, egg, dark and baking soda. Set aside.
brown sugar, and vanilla extract.  In a large bowl cream together butter, cream
 In a smaller bowl combine all-purpose flour, cheese, brown sugar and white sugar.
oats, baking soda, cinnamon, and salt.  Mix in egg and vanilla extract.
 Gradually add dry mixture into wet mixture  Add dry ingredients into wet ingredients
 Stir to combine and then stir in remaining until flour is fully incorporated.
raisins  Fold in chocolate chunks and M&M's.
 Roll about 3 T. worth of dough into a ball. (reserve some M & M for pressing onto
 Place on a parchment-lined cookie sheet and cookie dough balls if desired)
press dough balls down to about 1⁄2 inch  Using a mini cookie scoop, scoop out dough
thick with your palm. balls and place 2 inches apart on a baking
 Place in oven and bake for about 16-18 sheet.
minutes.  Press a few m&m's gently into the dough
 Remove them from the oven and just let ball. (This will give your cookies a nice
them sit for about 5 minutes on the hot pan appearance once baked)
and then transfer them to a cooling rack.  Bake for 7-8 minutes. (Check on the cookies
at the 6 minutes mark)
M&M COOKIES  Remove cookies from oven and let cookies sit
on the pan for about 2-3 minutes. Cookies
Ingredients will be slightly undone when you remove
 1 1⁄2 cups all-purpose flour them from the oven.
 1/2 teaspoon salt  Place cookies on a cooling rack to finish
 1/2 teaspoon baking soda cooling.
 1/2 cup butter softened at room tempt.  Store in airtight container.
 1 oz cream cheese
 3/4 cup light brown sugar packed CRISPY CHOCOLATE CHIPS COOKIES
 1 egg Ingredients
 2 teaspoons vanilla extract  1/4 cup butter-flavored shortening
 1/2-1 cup semi-sweet chocolate chunks  1/4 cup unsalted butter room temperature
depending on how chocolatey you like it  1/3 cup light brown sugar packed
 1/2 cup mini baking m & m's can use more if  1/3 cup granulated white sugar
desired.  1 egg room temperature
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 1 teaspoon vanilla extract  1/2 vanilla bean scraped
 1 cup flour  2 cups all-purpose flour
 1/2 teaspoon baking soda  2 teaspoons baking powder
 1/2 teaspoon salt  1/2 teaspoon salt
 3/4 cup semi-sweet chocolate chips  1/4 teaspoon nutmeg
Directions  1/4 cup buttermilk
 Preheat oven to 375 F. Directions
 Line a baking sheet with parchment paper.  In a large bowl cream together butter and
Set aside. shortening until creamy.
 In a large bowl cream together  Mix in sugar until well combined.
shortening,butter, brown sugar, and  Mix in egg.
granulated sugar. Mix in egg until combined.  Mix in lemon zest and vanilla bean paste. Set
 Mix in vanilla extract. aside.
 Mix in flour, baking soda, and salt until well  In a medium bowl, sift together flour, baking
combine and a dough starts to form. powder, salt, and nutmeg.
 Fold in chocolate chips.  Mix the dry ingredients into the wet
 Using a mini ice cream scoop (about 1 ingredients,alternating with the buttermilk.
tablespoons worth) scoop out dough and  Turn dough onto a smooth surface and
place about 2 inches apart on prepared knead until dough is soft.
baking sheet.  Shape into a disk and cover with plastic
 Completely flatten each ball of dough. wrap.
 Bake for 7-8 minutes.  Refrigerate for 1 hour (or freeze for 30
 Remove from oven and let cookies sit in the minutes)
pan for about 2-3 minutes before  Preheat oven to 350 F.
transferring to a cooling rack to finish  Line a large baking sheet with parchment
cooling. Cookies will crisp up even more as paper. Set aside.
they cool.  Remove dough from fridge and plastic wrap.
 Store in airtight container.  Knead dough to soften it.
 Roll dough to 1/4-inch thick.( I rolled the
OLD FASHIONED SOUTHERN TEA CAKE dough on parchment to prevent sticking)
COOKIES  Use a round cookie cutter to cut out circle
shapes.
Ingredients  Place cookies on prepared pan about 2
 1/4 cup unsalted butter room temperature inches apart. (see note)
 1/4 cup butter-flavored shortening  Bake for 8-10 minutes until bottoms are
 1 cup granulated sugar lightly golden.
 1 egg room temperature  Remove from pan and place on cooling rack
 lemon zest 1 small lemon to finish cooling.
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 Once cooled store in airtight container.  Bake for 7 minutes.
 Remove from oven and let cool completely
VEGAN CHOCOLATE CHIPS COOKIES while still on the pan.
Ingredients STRAWBERRY SHORTCAKE COOKIES

 1/2 cup granulated sugar
 1/2 cup vegan light brown sugar( I used Ingredients
Wholesome)  4 oz cream cheese room temperature
 1/4 cup unsweetened apple sauce  10 tablespoons butter softened
 1/3 cup vegan butter( I used Earth Balance)  1 cup white sugar
 1/3 cup vegan shortening (I used Spectrum)  1egg
 1/2 teaspoon vanilla extract optional  2 cups flour
 1 1⁄2 cups all-purpose flour  1/2 teaspoon baking powder
 1/2 teaspoon baking soda  1/2 teaspoon salt
 1/2 teaspoon salt  1/4 teaspoon baking soda
 1 cup vegan chocolate chips divided (I used  1 cup white chocolate or vanilla chips
Enjoylife)  1 1⁄2 cups frozen strawberries diced into tiny
Directions pieces (plus more )
 Preheat oven to 375 F. Directions
 In a large bowl, cream together  Preheat oven to 350 F.
sugars,applesauce, butter, and shortening.  Line a baking sheet with parchment paper
 Stir in vanilla extract if using. Set aside. and set aside.
 In a separate bowl whisk together flour,  In a large bowl cream together cream cheese
baking soda and salt. and butter.
 Add dry mixture into wet mixture until a  Add in sugar and egg, add in flour.
soft dough forms.  Sprinkle the baking powder, salt and baking
 Fold in 3/4 cups chocolate chips. soda over the flour.
 Chill dough for 30 minutes. (optional but  Use a rubber spatula to work in the flour
makes a chewier cookie) until a dough forms.
 Using a mini cookie scoop (about 1  Fold in chocolate chips and frozen
tablespoon worth of dough) drop the cookies strawberries.
2 inches apart.  Using a mini cookie scoop, scoop out the
 (I like to roll each ball in my hands to make cookie dough and place on prepared baking
them perfectly round and smooth) sheet.
 Press the dough ball down gently to flatten  Press pieces of frozen strawberries into the
then just a bit. cookies (this will make the cookies look
 Using the remaining chocolate chips, press a prettier when they are done with bits of
few chocolate chips lightly into each ball. strawberries peeping out)
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 Bake for about 10 minutes.  Place on the prepared cookie sheet and
 Transfer cookies to a cooling rack. flatten dough slightly.
 Store in airtight container.  Place additional white chocolate chunks and
macadamia nuts into the dough.(This will
CHEWY WHITE CHOCOLATE give it a nice appearance)
MACADAMIA NUT COOKIES  Bake for 6-7 minutes or just until the edges
are barely starting to brown. Cookies will
Ingredients appear slightly undercooked.
 2 1/2 cups all-purpose flour  Let cookies rest on hot pan until pan is cool
 1 teaspoon baking soda enough to touch.
 1/2 teaspoon salt  Place cookies on a cooling rack to finish
 1/2 cup unsalted butter room temperature cooling.
 1/2 cup butter-flavored shortening  Store in air tight container.
 1 cup brown sugar packed
 1/2 cup granulated sugar FLUFFY BANANA OATMEAL COOKIES
 2 eggs
 2 teaspoons vanilla extract Ingredients
 1/2 - 1 cup sweetened coconut flakes finely  2 cups all-purpose flour
 shredded AND minced (I used 1 cup)  1 teaspoon baking soda
 4-6 oz white chocolate chunks divided  1 teaspoon baking powder
 1 cup macadamia nut chopped, divided  1 teaspoon salt
Directions  1⁄2 teaspoon cinnamon
 Preheat oven to 375 F.  1 cup (2 sticks) butter, softened (do not melt)
 Line a baking sheet with parchment paper.  3⁄4 cup white sugar
Set aside.  3⁄4 cup brown sugar
 In a medium bowl whisk together flour,  2 eggs, room temperature
baking soda, and salt. Set aside.  1 teaspoon vanilla extract
 In a large bowl cream together  1 cup bananas, smashed (about 2 bananas)
butter,shortening, brown sugar and white  3 cup quick-cooking, 1 minute oats
sugar. Directions
 Mix in eggs one at a time.  Preheat oven to 350.
 Stir in vanilla extract and coconut.  Whisk together the first 5 dry ingredients in
 Mix the dry ingredients into the wet a medium size bowl. Set aside.
ingredients until all the flour is incorporated.  In a large bowl, cream together the butter
 Fold in half of the white chocolate chunks and sugars with a mixer.
and half of the macadamia nuts.  Add in the eggs and mix until combined.
 Scoop out two spoonfuls of dough using mini  Add in the vanilla extract and bananas.
ice cream scoop and roll into a ball.  Slowly add the dry ingredient into the wet
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ingredients a little at a time, until all the  Mix all the dry ingredients in a medium size
flour is incorporated. bowl. Set aside.
 Fold in the oats and stir just until combined.  In a large bowl cream together butter and
Do not over stir, sugars.
 Line a baking pan with non-stick paper.  Mix in eggs and vanilla extract.
 Use a mini ice cream scoop to scoop out the  Fold in pureed carrots and shredded carrots.
dough and place them 2 inches apart on the  Mix the dry ingredients into the wet
baking sheet. Bake for 8-9 minutes. ingredients just until combined.
 Let the cookies sit in the pan for 2 minutes  Fold in the oatmeal just until combined.
when they come out of the oven.  Fold in white chocolate chips (see note)
 Transfer cookies to cooling rack to finish  Use a mini ice cream scoop and drop cookies
cooling. two inches apart on a prepared cookie sheet.
 Store in airtight container.  Bake for 7-8 minutes.
 Remove from oven and let cookies sit on pan
CARROT CAKE OATMEAL COOKIES for 2 minutes to finish cooking.
 Place cookies on a cooling rack to finish
Ingredients cooling.
 2 cups all-purpose flour  Once cooled, drizzle with melted white
 1 teaspoon salt chocolate.
 1 teaspoon baking powder  Allow the white chocolate to harden before
 1 teaspoon baking soda storing in an airtight container.
 2 teaspoons cinnamon  These cookies taste best the next day or a few
 1/8 teaspoon ground clove hours after making.
 1 cup unsalted butter softened
 3/4 cup granulated sugar CHOCOLATE PEANUT BUTTER CHIP
 3/4 cup light brown sugar packed COOKIES
 2eggs
 1/2 cup pureed carrots puree carrots in 1/8  10 tablespoons butter, softened
cup water or use baby food carrots  1⁄2 cup white sugar
 1 cup finely shredded carrots  1⁄2 cup brown sugar, packed
 3 cups 1-minute oats  1 egg
 1 cup white chocolate chips  1 teaspoon vanilla extract
 melted white chocolate about 1 cup  1 1/4 cup all-purpose flour
Directions  1⁄2 cup unsweetened cocoa powder, can use
 Preheat oven to 350 F. less if desired.
 Line cookie sheets with parchment paper &  1⁄2 teaspoon baking soda
set aside.  1⁄4 teaspoon salt
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 1⁄2 cup semi-sweet chocolate chips  1 egg, slightly beaten
 3⁄4 cup peanut butter chips, divided (may  1 teaspoon vanilla
need more or less) Filling:
Directions  8 oz cream cheese, softened
 Preheat oven to 350.  1⁄4 cup pureed peaches
 Line baking sheet with parchment paper or  1⁄2 cup fresh diced peaches (can use more)
non-stick cooking mat. Set aside.  1⁄4 cup powdered sugar (can decrease if
 In a large bowl cream together butter and peaches are really sweet)
sugars. Crumb:
 Mix in egg and vanilla extract. Set aside.  1⁄4-1/2 cup all-purpose flour
 In a medium bowl whisk together flour,  1⁄4 cup quick cooking oats (can add more if
baking soda, salt and cocoa powder.  desire)
 Add dry mixture into wet mixture. Stirring  1⁄4 cup brown sugar, packed
slowly until dry mixture is completely  1⁄4 cup white sugar, packed
incorporated.  1⁄2 teaspoon cinnamon (can use more or less)
 Add semi-sweet chocolate chips and about 1⁄  4 tablespoon butter, melted
2 cup of peanut butter morsels. Directions
 Use a mini ice cream scoop to scoop dough  Preheat oven to 350 F
out and place onto prepared pans about 11⁄2  In a medium bowl, whisk together flour,
inches apart. baking powder and salt. Set aside.
 Press several peanut butter morsels into each  In a large bowl, cream butter with brown
dough ball. sugar.
 Bake for 7-8 minutes. Cookies will not be  Beat in the egg and vanilla.
done.  Combine the dry ingredients with the wet
 Remove from oven and leave cookies on ingredients.
cookie sheet to finish cooking.  Stir just until combined.
 When pan is warm, place cookies on a  Place in the freezer for 10-15 minutes until
cooling rack to finish cooling. partially frozen.
 In a medium bowl, mix the cream cheese,
STUFFED PEACH AND CREAM COOKIE powdered sugar and peach puree until
BITES combined.
 Fold in the diced peaches. Set aside.
Ingredients  In a medium bowl, combine all of the crumb
 1 1⁄2 cup all purpose flour topping ingredients. Set aside.
 1 teaspoon baking powder  Spray nonstick mini muffin tins with baking
 1⁄2 teaspoon salt spray.
 1 cup brown sugar, packed  Remove partially frozen dough from freezer.
 10 tablespoons butter, softened  Take about a tablespoon size of dough and
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flatten in out. ingredients.
 Drop a small teaspoon amount of the peach  Divide into 5 even-sized balls
mixture into the center of the dough.  Place dough balls into a bowl.
 Fold the dough over, sealing the ends and  Add food coloring of choice to each ball of
then roll into a ball. dough, using a spoon to distribute the color.
 Place into the muffin tin.  Wrap the dough if saran wrap. Flatten.
 Sprinkle the tops with crumb topping.Bake  Refrigerate for 2-4 hours.
for 12 minutes.  Preheat oven to 400 degrees
 Remove from oven and let cool in the pan.  Sprinkle powdered sugar on a flat surface
They firms up as the cool. and carefully roll out the dough until it is
 Remove from pan and enjoy. about 1⁄4 inch thick.
 Cut out 2-inch size heart shapes with a
CREAM CHEESE SUGAR COOKIES cookie cutter.
 Place on a nonstick baking sheets
Ingredients  Bake for 4-5 minutes. Baking times may vary
 2 1⁄2 cups all-purpose flour based on your oven.
 1⁄4 teaspoon baking soda  Remove from oven and place cookies on a
 1⁄4 teaspoon baking powder cooling rack. They will continue to cook as
 1⁄4 teaspoon salt they cool so do not over bake.
 2 cups sugar  When cooled spread a layer of frosting or
 4 oz cream cheese, softened marshmallow fluff in the center of a cookie
 1⁄2 cup real butter, softened (1 stick) and top with another cookie.
 1 egg  Store in an airtight container.
 1⁄2 teaspoon vanilla extract
 1⁄2 teaspoon almond extract RED VELVET COOKIES
 Food coloring( red, blue, purple, green,
yellow) Ingredients
Topping:  1 cup granulated sugar
 White frosting or marshmallow fluff  1/2 cup unsalted butter room temperature
Directions  2 tablespoons buttermilk
 In a medium bowl, whisk together flour,  1 egg
baking soda, baking powder, and salt. set  1/2 teaspoon vanilla extract
aside.  2 tablespoons red food coloring
 In a large bowl, cream together sugar, cream  1 1⁄2 cups all-purpose flour
cheese & butter.  1/2 teaspoon baking soda
 Beat in the eggs.  1/2 teaspoon salt
 Add vanilla extract and almond extract.  2 tablespoons unsweetened cocoa powder
 Combine the dry ingredients with wet Cream:
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 8 oz. cream cheese MONSTER COOKIES
 1 cup powdered sugar
 1/4 cup butter room temperature Ingredients
 1/2 teaspoon vanilla extract  1 1⁄4 cups chunky peanut butter
Directions  1 cup light brown sugar, packed
 Preheat oven to 350 F.  1 cup granulated white sugar
 Line a baking pan with parchment paper, set  8 tablespoons unsalted butter, softened
aside  3 large eggs
 In a large bowl cream together sugar and  1 tablespoon vanilla extract
butter.  4 cups quick cooking, 1-minute oats
 Mix in egg, buttermilk and vanilla extract.  2 teaspoons baking soda
 Stir in red food coloring. Set aside.  1 cup semi-sweet chocolate chips
 In a separate bowl, whisk together flour,  1 cup M&M's
baking soda, salt, and unsweetened cocoa  1⁄2 cup caramel bits
powder. Directions
 Stir dry ingredients into the wet ingredients  Preheat oven to 350.
just until combined.  Cream together peanut butter, brown
 Using a mini ice cream scoop, scoop out the sugar,white sugar, and butter with a mixer.
dough and place 2 inches apart on a baking  Mix in eggs, vanilla extract, and oats.
sheet. (roll the balls to make them smoother  Stir in chocolate chips, m&m's and caramel
on the surface) bits.
 Bake for 7-8 minutes.  Line a baking sheet with parchment paper.
 Remove from oven and let cookies sit in the  Shape 11⁄2 -2 tablespoons of dough into a
pan for 1-2 minutes and then place on a ball.(dough will be very sticky. Wet your
cooling rack. hands with water to help if needed)
 To make the cream cheese filling, cream  Place onto a cookie sheet and gently press
together cream cheese, powdered sugar, down to flatten slightly. (skip this step if you
butter and vanilla extract until combined. prefer a thicker cookie) Be careful not to
 Place filling in a piping bag. overcrowd the pan these cookies get
 Once cookies are cooled, pipe cream cheese REALLY big.
filling in the center of a cookie and top with  Press a few m& m's and chocolate chips into
another cookie. the dough to make it look prettier (optional)
 Place in the fridge for at least 3 hours to set  Bake for 12 minutes. (baking time will vary
the filling. based on thickness)
 Store in the fridge.  Remove from oven and let cookies rest in the
pan until slightly cooled and settled. Cookies
will continue to bake while cooling in the pan
so be careful not to over bake in the oven.
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 Place cookies on a cooling rack to finish WHITE CHOCOLATE RASPBERRY CREAM
cooling. CHEESE COOKIES
 Enjoy with a tall glass of milk. Yum!
Ingredients
CINNAMON PECAN SNOWBALL COOKIES  2 cups all-purpose flour
Ingredients  1/2 teaspoon baking powder
 1 cup butter softened  1/8 teaspoon baking soda
 2/3 cup powdered sugar  10 tablespoons butter softened
 1/4 teaspoon salt  1 cup white sugar
 1-1 1/2 teaspoon cinnamon  4 ounces cream cheese softened
 2 1/2 teaspoons vanilla extract  1 teaspoon vanilla extract
 2 1/4 cup all-purpose flour  1 egg room temperature
 3/4 cup pecans finely crushed  1 cup white chocolate chips chopped
 2 cups powdered sugar  1 cup frozen raspberries chopped
Directions Cream:
 Preheat oven to 350 degrees F.  4 oz cream cheese softened
 In a large bowl cream together butter and  1/2 cup powdered sugar
2/3 cup powdered sugar.  4-6 teaspoons milk may need more
 Add in flour, salt and cinnamon. Directions
 Mix until a dough forms.  Preheat oven to 375 degrees F.
 Stir in vanilla and pecans.  Combine dry ingredients in a medium bowl
 Scoop out a tablespoon size amount of dough and set aside.
and roll into a ball.  In a large bowl cream together butter, cream
 Place on a cookie sheet lined with parchment cheese and sugar.
paper.  Mix in egg and vanilla extract.
 Bake for 10-12 minutes.  Add dry ingredients into the wet ingredients
 Place cookies on a cooling rack and cool just until incorporated.
until warm enough to handle.  Fold in white chocolate chips and frozen
 Place powdered sugar into a large bowl. raspberries.
 Gently toss warm cookies in powdered sugar  Use a mini ice cream scoop and place cookies
to coat. about 1-2 inches apart on a baking sheet
 When cookies are completely cooled off, toss lined with parchment paper.
them again, gently pressing the powdered  Bake for 7-8 minutes.
sugar into the cookie if needed.  Let cookies rest in a hot pan for 2 minutes
 Enjoy with coffee or hot tea. before removing to a cooling rack to cool
completely.
 Prepare the glaze by combining all of the
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glaze ingredients into a medium bowl until  Add the dry ingredients into the wet
smooth and creamy. Add more milk if ingredients a little at a time, using a spatula
needed. to incorporate.
 Place the glaze into a piping bag and pipe  Add yellow food coloring for a darker yellow
onto the cooled cookies. if desired.
 Place cookies on a baking sheet and  Dough will be sticky so place the bowl in the
refrigerate until glaze is set. fridge for about 20 minutes or until the
 Store in the fridge. dough firms up.
 Using a mini ice cream scoop, scoop out the
LEMON RICOTTA SUGAR COOKIES dough and place about 2 inches apart on
prepared baking sheet.
Ingredients  Bake for 6-7 minutes or until the bottoms are
 2 1⁄2 cup all purposed flour lightly golden brown.
 1 teaspoon baking powder  Let rest in pan for two minutes before
 1 teaspoon baking soda moving to a cooling rack to finish cooling.
 1⁄2 teaspoon salt  While the cookies are cooling prepare the
 1 stick butter, softened glaze.
 2 cups sugar  Mix glaze ingredients in a large bowl.
 1 cup ricotta cheese  (The glaze should be thick enough to pipe. If
 1egg the glaze is too thick add a few more drops of
 3 tablespoons fresh lemon juice lemon juice. If the glaze is too thin add in a
 zest of 2 lemons tad more powdered sugar.)
 Yellow food coloring (if desired)  Pipe the glaze onto the cooled cookies and
Lemon Glaze: allow the glaze to firm up before packaging
 1 cup powdered sugar or storing the cookies.
 2 tablespoons fresh lemon juice (may need  Store in an airtight container between layers
more or less) of wax paper.
 zest of 1 lemon
Directions PEANUT BUTTER COOKIES
 Preheat oven to 375 and line a baking sheet
with parchment paper. Set aside.  Ingredients
 In a medium bowl, whisk together flour,  1/2 cup peanut butter
baking powder, baking soda and salt. Set  1 cup flour
aside.  1/2 cup butter (softened)
 In a large bowl cream together butter, sugar  1/2 cup white sugar
and ricotta cheese until well combined.  1/4 cup brown sugar
 Beat in egg, fresh lemon juice and lemon zest  1 egg
until well combined.  1 tsp vanilla
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 1/2 tsp baking soda(bicarbonate of soda) baking powder, salt and sugar. Then whisk
 1/4 tsp salt well .
Note : If you are using salted butter or salted  Add butter and use your fingers to rub it in
peanut butter don’t add salt . the flour until you get a crumbly mixture .
Directions  Then add the egg , cranberries ,vanilla and
 Preheat the oven to 180 Degrees Celsius. mix until a dough is formed.
 In a large bowl add the softened butter ,  Transfer the dough on a floured surface. Roll
white and brown sugar then beat until light . it out and sprinkle a handful of oats on top .
 Add the egg, peanut butter and vanilla then Use a rolling pin to slightly press in the oats .
mix until well combined.  Cut the cookie dough using a cookie cutter .
 Add flour and salt then mix until well  Line the baking tray with parchment paper.
incorporated. Place the cookie dough pieces .
 Use a spoon or ice cream scoop to scoop out  Bake for 15-17 minutes or until golden
the dough . brown.
 Line the baking tray with parchment paper
and place the cookie doughs . Use a fork to OAT CRUNCHY COOKIES
make the patterns .
 Bake in a preheated oven for 16 minutes or Ingredients
until golden brown.  1 cup old fashioned oats
 Wait until they have cooled off before eating.  1/2 cup flour
 1/4 cup unsalted butter (softened)
CRANBERRY OAT COOKIES  1 egg
 2 Tbsp white sugar
Ingredients  1/2 tsp baking powder
 1/2 cup flour  1 tsp vanilla
 1 cup oats (instant/ old fashioned)  1/4 tsp salt
 1/4 cup unsalted butter (softened)  Melted Chocolate (for sandwiching the
 1/4 cup dried cranberries/dates cookies )
 1 egg Directions
 2 Tbsp white sugar  Blend the oats until they resemble flour .
 1/2 tsp baking powder Then preheat the oven to 180 Degrees
 1 tsp vanilla Celsius.
 1/4 tsp salt  In a large bowl add the oat flour , flour ,
Directions baking powder, salt and sugar. Then whisk
 Blend the oats until they resemble flour . well .
Then preheat the oven to 180 Degrees  Add butter and use your fingers to rub it in
Celsius. the flour until you get a crumbly
 In a large bowl add the oat flour , flour , mixture .Then add the egg and vanilla mix
Page 93
until a dough is formed. starch ,baking powder, baking soda ,
 Transfer the dough on a floured surface. Roll cinnamon, salt , ginger, nutmeg and mix
it with a rolling pin . Use a round cookie everything well together.
cutter to cut out the dough .  Add in the grated carrots , walnuts, and any
 Line the baking tray with parchment paper. dried fruits you prefer. A handful of muesli
Place the cookie dough pieces . Bake for will be perfect too .
15-17 minutes.  Use an ice cream scoop or tablespoon to
 When the cookies have completely cooled off scoop the dough .
sandwich 2 cookies together with melted  Line the baking tray with parchment paper
chocolate. and place the cookie dough (balls) .Let the
dough chill in the refrigerator for at least 3
CARROT CAKE COOKIES hours or overnight.
 Or alternatively chill the dough in the
Ingredients freezer for 1 hour .
 2 cups flour  Bake in a preheated oven for 18 minutes or
 1/2 cup white sugar until golden brown.
 1/2 cup brown sugar
 1 cup melted butter
 2 eggs
 1 1/2 cups grated carrots
 1 teaspoon baking powder
 1 teaspoon baking soda
 2 teaspoons corn flour/corn starch
 1tsp cinnamon powder
 1 tsp nutmeg
 1 1/2 tsp ginger powder
 1/2 tsp salt
 2 tsp vanilla
 1/4 cup raisins
 1/4 cup walnuts/ any dried fruits (optional)
Directions
 On a stove ,melt the butter in a saucepan
then transfer it in a large bowl and let it cool
off.
 After the butter has cooled off, add the white
and brown sugar then mix . Then add in the
eggs and vanilla. Mix well .
 Sieve in flour , corn flour/ corn
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dough a little bit at a time until a soft dough
DOUGHNUTS is formed.
 Transfer the dough to a floured work surface
and knead for about 5 minutes but don’t add
too much flour while kneading. The
resulting dough should be soft and moist but
not sticky.
 Place the dough in a large greased bowl and
grease the surface of the dough as well to
prevent it from drying out. Then leave to rise
for 1hr or till almost tripled in size.
 After it’s well risen, punch down the dough
to remove the trapped air and transfer it to
the work surface.
PERFECT DOUGHNUT  Roll it out and cut out the Donut circles and
the holes if you choose to have holes in them
Ingredients cover it up again and leave to rise for about
 3 cups all-purpose flour Plus 1/2 cup for 10 to 20 minutes or till it’s almost doubled in
kneading size.
 1/3 cup Sugar  Fry in a preheated Oil of about 375 degrees
 3/4 cup Milk Fahrenheit till golden brown turning
 1 Tsp Nutmeg optional halfway between.
 1.5 Tbsp Yeast 2 packages  Once both sides are golden brown, remove
 2 Eggs from the oil and drain on a paper towel or a
 4 Tablespoons Butter melted cooling rack.
 A pinch Salt ( If using Unsalted Butter)  Eat as it is, fill or Coat the Donuts with
 Oil Enough for deep frying whatever suits your taste.
 Strawberry Jam (optional)  Enjoy!
Directions
 Sift 2 Cups of flour in a large Bowl and CHICKEN DOUGHNUTS
reserve 1 to cup for later use.
 Combine the yeast, sugar, Nutmeg and the 2 Ingredients
cups of flour. Mix together.  500g Chicken boneless
 Create a well at the center and add the warm  1 cup Potato boiled
Milk, melted Butter, and Eggs.  1/4 cup Green capsicum
 Mix everything together until a very wet  1/4 cup Red capsicum
dough (more of a thick batter) is formed.  1/2 cup Onion (shredded & squeezed)
 Work the reserved 1 cup of flour into the  1/2 cup Coriander leaves
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 2-3 Green chilies  Add mayonnaise and mix it well.
 1 Egg yolk  Add 1/4 cup of milk and mix it well.
 1 tsp Ginger paste  Drizzle over the donuts and sprinkle some
 1/2 tsp Black pepper (crushed) finely chopped bell peppers for garnish.
 Salt to taste  Serve with cheese sauce or ketchup.
 1 tbsp Chili flakes
 1 tsp Cumin (crushed) BAKED CHOCOLATE DOUGHNUTS
 2 tbsp All-purpose flour
 1 tbsp Corn flour Ingredients
 1/2 cup Mozzarella cheese  1 cup all-purpose flour
 1/2 cup Cheddar cheese  1/2 teaspoon baking soda
 2 Eggs (for coating)  1/4 teaspoon salt
 Bread crumbs as required (for coating)  1/3 cup unsweetened cocoa powder
Ingredients of cheese sauce:  1/2 cup brown sugar packed
 3/4 cup Milk  1/2 cup buttermilk room temperature
 1/2 cup Mozzarella cheese  1/2 cup plain prepared coffee
 1/2 cup Cheddar cheese  1 egg room temperature
 2-3 tbsp Mayonnaise  1/2 teaspoon vanilla extract
Directions  1/4 cup butter melted
 In a chopper add chicken, potatoes, green Directions
 capsicum, red capsicum, coriander leaves,  Preheat oven to 325 F.
green chilies, chili flakes, salt, cumin, onion,  Grease a donut pan. Set aside.
yolk, flour, corn flour, garlic paste and black  In a large bowl whisk together flour, baking
pepper. soda, salt, unsweetened cocoa powder, and
 Chop all the ingredients well. brown sugar. Set aside.
 Take out the mixture in a bowl and mix  In a separate bowl, whisk together,
mozzarella and cheddar cheese in it. buttermilk, coffee, egg, and vanilla extract.
 Mix all the ingredients well and keep the  Pour wet ingredients into dry ingredients.
mixture in freezer for 10 to 15 minutes.  Stir gently JUST until dry ingredients are
 Grease your hands, take a small portion of combined.
the mixture and make a doughnut shape.  Stir in butter and stir JUST until butter is
 Keep it in freezer for 5-10 minutes. combined.
 Dip each donut in egg first then in crumbs.  Spoon batter into prepared doughnut pan,
 Can be freeze up to 2 weeks. filling 3/4 full.
 Fry in hot oil until golden brown.  Bake for 6-7 minutes.
Direction of cheese sauce:  Allow donuts to sit in pan until they have
 In a pan heat 1/2 cup of milk, add cooled down enough to remove from pan.
mozzarella,cheddar cheese and mix it well.  Remove donuts from pan and place on
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cooling rack to finish cooling. MINI CINNAMON SUGAR DOUGHNUTS
BAKED LEMON CAKE DOUGHNUTS Ingredients

 12 Tablespoons unsalted butter softened (1
Ingredients 1/2 sticks)
 1 cup all-purpose flour  1/2 cup white sugar
 1 teaspoon baking powder  1/2 cup light brown sugar packed
 1⁄4 teaspoon baking soda  2 eggs lightly beaten
 3⁄4 cup white granulated sugar  1 teaspoon vanilla extract
 zest of 2-3 large lemons  1/4-1/2 teaspoon almond extract
 1 egg, beaten  3 cups all-purpose flour
 4 tablespoons butter, softened  1 Tablespoon + 1/2 teaspoon baking powder
 1⁄2 cup sour cream  1/4 teaspoon baking soda
 1⁄4 cup whole milk  1 teaspoon salt
 1⁄8 teaspoon vanilla extract  1 teaspoon cinnamon
 few drops yellow food coloring (optional)  1 cup almond milk
Directions Cinnamon sugar coating:
 Preheat oven to 350.  8 Tablespoons unsalted butter melted
 Generously grease donut pan, set aside.  1 1⁄4 cup granulated sugar
 In a large bowl whisk together baking  1 Tablespoon cinnamon
powder, baking soda, sugar and lemon zest. Directions
 Make a well in the center of bowl.  Preheat oven to 350. F.
 Add egg, butter, sour cream and milk to the  Spray a mini muffin pan with non-stick
center of well. baking spray. Set aside.
 Stir only wet ingredients together.  In a large bowl, cream together butter and
 Once wet ingredients are combined, add in sugars.
the dry ingredients and stir until combined.  Add in eggs.
 Fold in vanilla extract and food coloring.  Mix in vanilla extract and almond extract.
 Add batter to a piping bag. Set aside.
 Pipe batter into doughnut pan, filling about  In a medium bowl, sift together flour, baking
2⁄3 full. powder, baking soda, salt and cinnamon.
 Bake for 8 minutes or until donuts spring  Gradually add the dry ingredients into the
back when touched. wet ingredients, alternating with the almond
 Let cool in pan for 2 minutes. milk.
 Remove donuts to cooling rack to finish  Mix just until combined, do not over mix.
cooling completely. Batter will be a bit stretchy and very sticky.
 Use a mini ice cream scoop and place batter
into muffin pan wells. (Do not fill to the top)
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 Bake for 10-12 minutes or until lightly golden
around the edges. ( My oven only need 10 PANCAKES
minutes)
 Remove muffins from muffin pan and place
on cooling rack to finish cooling.
 Make cinnamon sugar mixture by mixing
sugar and cinnamon.
 To coat the doughnut muffins, brush muffin
very lightly with melted butter.
 Place muffin in bowl of cinnamon sugar and
toss to coat all sides.
 Place back on cooling rack and allow coated
muffins to sit for about 10-15 minutes to
allow the butter to absorb.
 Serve and enjoy!
PANCAKE SYRUP
Ingredients
 1 cup water
 1/2 cup granulated sugar
 1/8 teaspoon cream of tartar
 2 tablespoons butter
 1/2 teaspoon vanilla extract
 1 1/2 teaspoon maple
Directions
 In a nonstick pot, over medium heat, stir
together water, brown sugar, and white
sugar.
 Bring to a simmer and stir in cream of tartar
and salt.
 Bring to a very light boil and cook for about
8 minutes or until coats the back of the spoon.
Stirring frequently. (Be careful not to burn
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the mixture. Reduce heat if needed.) should be lumpy.)
 Once thickened, remove from heat and stir  Heat a nonstick griddle to 350 F. (This is the
in butter. standard tempt. but griddles seem to heat
 Once butter has melted stir in vanilla extract differently. I have to heat mine to 300 F. It
and maple extract. may be best to do a test pancake first to test
 Pour syrup into a serving dish. out what is the best temp for your griddle)
 Let syrup cool slightly, which will allow it to  Place 1/3 cup worth of pancake batter onto
thicken up even more. Serve. the hot griddle. (I spread the batter out a
 Store in the fridge. (syrup will solidify, little as I'm pouring it on since the batter is
microwave to reheat) thick if it has sat for a while.)
 Cook pancakes until bubbles break on the
FLUFFY BUTTERMILK PANCAKES surface and then flip them over and cook the
other side until golden.
Ingredients  Spread melted butter on top of each pancake
 2 cups all-purpose flour sifted and place in a stack.
 2 teaspoons baking powder  Serve hot with syrup and whipped butter.
 1 teaspoon salt
 1 teaspoon baking soda CINNAMON ROLL PANCAKES
 2 tablespoons sugar
 2eggs Ingredients
 1 cup warm buttermilk Basic Pancakes:
 1 cup warm whole milk  1 cup all-purpose flour
 1/4 cup real butter melted  1 Tablespoon baking powder
 1 teaspoon vanilla extract  1 heaping Tablespoon sugar
 In a large bowl sift together flour, baking  1 egg, slightly beaten
 powder, salt,baking soda and sugar. Set  1 cup milk
aside.  2 Tablespoon butter, melted
 In a medium bowl beat eggs until fluffy and Cinnamon Spread:
uniform in color.  1/4 cup butter
 Whisk in buttermilk and whole milk.  1/4 cup brown sugar, packed
 Stir in melted butter and vanilla extract.  1 heaping Tablespoon cinnamon
 Make a well in the center of the dry  1 Tablespoon half n half (may need more)
ingredients.  1 Tablespoon all-purpose flour (may need
 Pour the wet mixture into the well. more)
 Gently add the dry ingredients into the well  drop of vanilla extract (optional)
and stir until flour is incorporated. (Be very  Simple Cream Cheese Glaze
careful here and do not over stir. Batter  1 ounce cream cheese, softened
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 1 Tablespoon powdered sugar (may need Directions
more)  In a large bowl, sift together flour, baking
 Milk (to thin it out if desire) powder, salt, sugar, & cocoa powder.
Directions  Add in egg, buttermilk, butter, vanilla
 In a large bowl, sift together flour, baking extract, & red food coloring.
powder, sugar, and salt. Set aside.  Stir it up gently until combined. The batter
 In a small bowl beat together egg, milk and should still have a few lumps in it. You don’t
butter. want to stir it until it’s completely smooth.
 Make a well in the center of the flour  Let the batter sit for 10-15 minutes, while you
mixture and pour the egg mixture into the make the glaze.
well.  Preheat griddle and grease with butter.
 Stir gently just until incorporated. It should  When hot, add pancakes. I used 1⁄4 cup per
still be lumpy. pancake.
 Let batter rest for 10 to 15 minutes.  Flip with the first few bubbles start to break
Simple Cream Cheese Glaze: on the surface of the pancake.
 In a small bowl, mix together cream cheese  When the other side is soft and pillowy to the
and powdered sugar until creamy. Add milk touch, it’s done!
if desired until it reaches a glaze consistency.  Stack on a plate and assemble.
 Stack one pancake on a plate and spread on
RED VELVET PANCAKES a Stack one pancake on a plate and spread
on a layer of cream cheese glaze.
Ingredients  Repeat with another pancake.
 1 cup all purpose flour  Stack the third pancake and sprinkle with
 3 teaspoons baking powder powdered sugar.
 1⁄2 teaspoon salt
 1 tablespoon sugar JAPANESE PANCAKE
 1 tablespoon unsweetened cocoa powder
 1 egg, beaten Ingredients
 3⁄4 cup buttermilk  2 Egg yolks
 2 tablespoon butter, melted  3 tbsp Milk
 4 teaspoons red food coloring  2 tbsp Sugar
Cream Cheese Glaze:  1 pinch Salt
 2 oz cream cheese, softened  1/2 tsp Vanilla essence
 3⁄4 cup powdered sugar  1 tbsp Vegetable oil
 1 1⁄2 tablespoons milk (may need a few drop  1/2 cup All-purpose flour
or more)  1 tsp Baking powder
 1⁄2 teaspoon vanilla extract  2 Egg whites
 powdered sugar, garnish  1 tbsp Sugar
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 Little oil to grease the pan Directions
Directions  Use the large holes of the grater to grate
 First separate the egg yolks and whites from cheese and potatoes.
2 large eggs in 2 different bowl.  Transfer the potatoes into a kitchen towel
 Add the milk, sugar, a pinch of salt, vanilla and squeeze as much liquid as you possible
essence and the vegetable oil to the yolks and can.
give them a mix.  Place the potatoes into a large bowl. Add
 Then sift the flour and the baking powder to cheeses,onion, garlic powder, flour, salt,
the egg mixture, mix everything well until it pepper and eggs. Stir to combine.
is smooth with no large lumps and keep it  Heat oil over medium high heat. Use an ice
aside.  cream scoop to take equal amounts of potato
 Now using an electric mixer start beating the mixture and add to the pan. Use the back of
egg whites on medium speed. a spoon to flatten the patties. Cook about 3
 After about 2 minutes when the egg whites or 4 patties at a time.
start to thicken up add 1 tbsp sugar to that  Cook until browned about 4 minutes per
and beat them on medium- high speed for side.
2-3 minutes more or until stiff peaks form.  Repeat with remaining potato mixture.
 Add the egg whites to the pancake batter in 3  Transfer the pancakes to a plate lined with
parts and carefully fold them into the batter paper towel to remove excess oil.
until just incorporated, making sure not to  Prepare the dipping sauce by mixing sour
break air bubbles. cream with chili garlic sauce.
 Serve the potato pancakes while still warm.
POTATO PANCAKES
BANANA PANCAKES
Ingredients
 2 pounds (900g) potatoes, peeled and grated Ingredients
 1/2 cup (50g) Cheddar cheese  2 medium ripe bananas
 1/2 cup (50g) Parmesan cheese  2 tsp baking powder
 3 green onions, chopped  1 tsp vanilla extract
 1/2 tsp (2g) garlic powder  2 large eggs
 1/4 cup (30g) all-purpose flour  4-6 Tbsp coconut flour
 2 eggs, beaten  Oil
 1 tsp (5g) salt FOR TOPPING optional
 Freshly ground black pepper  Berries / Fruit
 ¼ cup (50g) oil, for frying.  Nut butter Seeds
Dipping sauce:  Coconut yogurt
 1/2 cup (120g) sour cream  Maple syrup
 1 tbsp (20g) chili garlic sauce
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Directions batter is used up — as recipe is written, ~6
We’ve found out that while these pancakes cook pancakes.
well on the stove-top, it can be helpful to keep  To serve, top with desired toppings, such as
them warm in the oven where they will continue nut butter, sliced bananas or fresh fruit,
to bake and firm up while the remaining dairy-free yogurt, or maple syrup. We also
pancakes cook. If this sounds helpful, preheat love a sprinkle of seeds for more fiber and
oven to 350 degrees F (176 C) and line a baking healthy fats.
sheet with parchment paper. However, this is not  Best when fresh, though leftovers keep
necessary, meaning you can skip this step. covered in the refrigerator 3-4 days, or in the
 To a large mixing bowl, add bananas and freezer up to 1 month.
mash until only small bits remain. Then add  To reheat, microwaving is most effective.
baking powder and vanilla extract and use a Otherwise, toast or bake in a 350degree F
fork or whisk to mash until thoroughly (176 C) oven until hot.
combined.
 Next add eggs, break yolks with a fork or SEMOLINA PANCAKES
whisk, and whisk thoroughly until well
combined. Ingredients
 Lastly, add coconut flour 1 Tbsp (9 g) at a  3⁄4 cup semolina
time until a thick but scoop-able batter is  1⁄2 cup water
achieved (thicker than your average pancake  2 eggs
batter, but not so thick that it appears dry).  1 tablespoon honey (or more)
 If you add too much coconut flour, add a  1⁄2 teaspoon baking soda
little dairy-free milk to thin.  canola oil
 Heat a large skillet over medium heat. Once  cinnamon (if you want)
hot, add a little cooking oil to coat the pan. Directions
Then spoon in roughly 3-Tbsp amounts of  Warm a pan with standing oil over as high a
batter and reduce heat to low. These benefit heat you can without burning oil.
from cooking slower and lower than your  In bowl mix well (a fork works) Semolina,
average pancakes. eggs,water, honey, baking soda and
 Cover with a lid to help the center cook cinnamon in bowl. It will be pretty liquid.
through. Don't fear, Semolina thickens as it cooks.
 Cook for 3-4 minutes, then remove lid and  Pour small amount for small cakes or large
flip carefully. Cook for 3-4 minutes more amounts for large cakes.
(lowering heat as needed if cooking too fast)  Once you can get your spatula under the
or until the underside is golden brown. cake without crumbling then it is safe to flip.
 Transfer cooked pancakes to the preheated
oven on the prepared baking sheet (or to a
serving plate). Continue cooking until all
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MANGO PANCAKES covering with a tea towel.
 Serve with more butter, blueberries and
Ingredients maple syrup.
 120 g plain white flour
 1 tsp baking powder CHICKEN PANCAKES
 1 pinch salt
 2eggs Ingredients
 75 ml milk  2 cups instant pancake mix (I used Bisquick)
 100 g mango compote  2 cups milk
 25 g butter  2 cups shredded cooked chicken
 1 tbsp butter (for cooking)  1 1/2 cups (6oz) shredded colby-jack cheese
To serve. blend(I used one that also had cheddar in it)
 1 tbsp maple syrup  1 cup shredded hash browns (let these stand
 1 tbsp butter at room temp for a bit, or gently defrost in
 1/2 cup blueberries the micro)
Directions  4 green onions, finely chopped (I didn't have
 Mix together flour, baking powder, and salt any at the time, so I used dried onion flakes)
in a large mixing bowl.  2 Tbsp. melted butter
 Combine the milk, mango compote and eggs  1/2 tsp. salt
in a separate bowl and whisk together with a  1/4 tsp. pepper
fork.  Toppings: gravy, sour cream or roasted red
 Melt the butter in the microwave or in a pepper spread
small saucepan, and add to the milk mixture, Directions
stirring well.  Whisk together pancake mix and milk in a
 Pour the milk mixture into the flour mix and large bowl.
gently fold until combined and smooth with  Stir in chicken and remaining
no lumps. ingredients,stirring until just blended.
 If possible allow to stand for 30 minutes  Pour about 1/4 cup batter for each cake onto
before cooking. a hot (350) nonstick skillet.
 Warm a frying pan or flat griddle pan over a  Cook pancakes 3 minutes or until tops are
medium to low burner, and heat. use a piece covered with bubbles and edges look dry and
of kitchen paper to spread a little butter over cooked; turn and cook other side 5/6 minutes
the pan. or until golden brown.
 Spoon one tablespoon of batter per pancake  Serve with any/all listed toppings.
into the pan. When bubbles can be seen on
the top, the pancakes are ready to flip.
 Turn once and cook until the bottom is
colored brown. Keep warm in the oven by
Page 103
give it a stir. Then add in the Chicken and
SANDWICH sauté it for 2-3 minutes.
 Season with salt, pepper, cumin and
coriander powder. Mix everything well.
 Now cover and cook for 5 minutes over
medium-low heat.
 Switch off the heat and let it cool a little
about 3-4 minutes.
 Then add in the cream cheese and chopped
coriander. Mix until combined. Let the
mixture cool completely.
 Spoon the mixture over a slice of bread,
cover it with another slice and press down.
(here you can use any bread of your choice)
CHICKEN SANDWICH  Slice the sandwich into half and serve.
Enjoy!
Ingredients
For The Chicken Filling: EGG AND CHEESE TOAST SANDWICH
 400 g Boneless Chicken (Cut Into Small Thin
Strips) Ingredients
 3 Tbsp Vegetable Oil  4 Slices White Sandwich Bread
 1/2 Cup Onion (Thinly Sliced)  5 Tbsp Butter (Room Temperature)
 3 Medium Green Chilies (Chopped)  1/2 Cup Cabbage (Thinly Sliced (45g)
 2 Tsp Garlic & Ginger (Grated)  1/3 Cup Carrots (Julienned (15g)
 1/2 Tsp Salt  1/8 Cup Onion (Thinly Sliced (20g)
 1/4 Tsp Black Pepper  2 Eggs
 1/2 Tsp Cumin Powder  1/2 Tsp Salt
 1/2 Tsp Coriander Powder  1/4 Tsp Black Pepper
 225 G Cream Cheese  2 American Cheese (Sliced)
 3 Tbsp Fresh Coriander (Chopped)  2 Tsp Sugar
For the Sandwich:  Tomato Ketchup
 8 Pieces Sliced Bread  Yellow Mustard/mayonnaise
 Place a pan over medium heat, add 3 tbsp  Spread butter on both sides of the bread
Vegetable oil/butter. slices and keep them aside.
 Then add sliced onion and sauté the onion  Combine the egg, cabbage, carrots, and
until translucent. onion in a jug/mixing bowl. Add salt and
 Add garlic ginger and chopped green chilies, freshly ground black pepper and mix
Page 104
everything well. Directions
 Heat a pan over medium heat. Add 1 tbsp  Place The Eggs In A Medium-size Pan And
butter to the pan then pour in the egg add Normal Water. Turn On The Heat And
mixture, try to give it a rectangular shape. Bring Water To A Boil. When It Comes To A
Cook until the bottom is fully cooked, about Rolling Boil, Switch Off The Heat, Cover
2 to 3 minutes. And Let Eggs Stand In Hot Water For 10 To
 Then cut the omelet into a half and flip over. 12 Minutes.
Cook the other sides well about 2 to 3  Remove Eggs From Hot Water And Place
minutes or until fully cooked. Take it off the Them Into Ice-cold Water And Let Them
pan when both sides are fully cooked. Cool. Peel The Eggs And Then Chop Them
 Now toast the buttered bread slices on the Into Small Pieces. Chop Green Onions And
same pan (about 1-2 minutes each side or Fresh Coriander Leaves.
until golden brown)  Place The Chopped Eggs In A Bowl, Add In
 Once both sides of the bread are toasted and The Mayonnaise, Mustard, Salt, Pepper,
golden brown, place cheese slice and the Chopped Green Onion And Chopped
omelet into one bread slice, then sprinkle 1 Coriander.
tsp sugar on top of the omelet and add  Stir Well To Combine.
ketchup and mustard right on top (you can  Cover And Refrigerate The Egg salad About
adjust the amount of the sugar, ketchup, and An Hour To Cool. (But This Step Is
mustard according to your preference). Optional)
Cover with another slice of toasted bread.  Lay One Slice Of Bread On A Surface,
 Repeat the same process for the rest of the spread About Half Of The Egg salad Filling
bread slices. Over The Bread And Top It With The
 Slice the sandwich in the middle and serve. Second Slice Of Bread.
EGG MAYO SANDWICH VEGETABLE MAYONNAISE SANDWICH
 4 Large Size Eggs ( Hard-boiled)  For Vegetable Mayonnaise Sandwich
 2 Tbsp Mayonnaise  12 bread slices , lightly buttered (To Be
 1 Tsp Mustard Mixed Into A Filling For Vegetable)
 Salt To Taste Mayonnaise Sandwich:
 1/4 Tsp Black Pepper  1 cup mayonnaise
 1 Tbsp Green Onion (Chopped)  1/2 cup grated carrot
 1 Tbsp Fresh Coriander (Chopped)  1/4 cup finely chopped celery (ajmoda)
 2 Tsp Fresh Lemon Juice  1/4 cup finely chopped capsicum
 4 Slices White Bread  1/4 cup finely chopped cabbage
 2 tbsp red chili sauce
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 salt and to taste  dill pickle on the side
 For vegetable mayonnaise sandwich  Add finely diced onions and green peppers
 To make vegetable mayonnaise sandwich, to a lightly buttered skillet over medium
divide the filling into 6 equal portions and heat.
keep aside.  Simmer for about 2 minutes and then add in
 Place a lightly buttered bread slice on a turkey bacon (see note below about this step)
clean, dry surface with the buttered side  Cook until bacon is fully cooked and green
facing upwards. peppers are tender.
 Spread a portion of the prepared filling  Drain grease if needed.
evenly over it and sandwich it using another  Add diced turkey lunch meat
bread slice with the buttered side facing  Stir in cheeses until everything is covered in
downwards. cheese.
 Cut each vegetable mayonnaise sandwich  Add salt, pepper and garlic powder if
diagonally into 2 equal pieces. desired. (I didn't think it needed any)
 Repeat steps 2 to 4 to make 5 more vegetable  Remove from heat.
mayonnaise sandwiches.  Prepare the sandwiches: Lightly butter and
 Serve the vegetable mayonnaise sandwich toast the bread. On the bottom piece add a
immediately. generous portion of the meat and cheese
mixture.
HOT TURKEY AND CHEESE SANDWICH  Top with lettuce, tomato, and avocado.
Sprinkle on black pepper. Spread mustard
Ingredients and mayonnaise on the other half of bread
 1/2 small onion diced and place on top. Enjoy!
 1/2 green bell pepper diced  Don't forget the dill pickle on the side!
 4-5 slices turkey bacon diced
 7 oz turkey lunchmeat cut up (freshly sliced PULLED BBQ CHICKEN SANDWICH
from deli if possible)
 1/2 cup mozzarella can use more or less Ingredients
 1/2 cup cheddar cheese can use more or less  2 lbs seasoned bone-in chicken breast cooked
 Toasted sandwich bread french bread, and shredded
 sourdough, flatbread, etc Homemade bbq sauce:
 Lettuce torn  1/2 cup ketchup
 tomato sliced  3 Tablespoons yellow mustard
 avocado sliced  3 Tablespoons apple cider vinegar
 mustard  3 Tablespoons granulated sugar
 mayonnaise  3 Tablespoons honey
 black pepper  4 Tablespoons butter melted
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 1 Tablespoon Worcestershire sauce Directions
 1/4 teaspoon celery salt  In a shallow wide dish, beat the eggs and
 1/4 teaspoon smoked salt sugar together until sugar dissolves.
 2 teaspoons smoked paprika  Then add milk, vanilla essence, cinnamon
 2 teaspoons chili powder powder, and salt to the mixture.
 1/4 teaspoon cayenne pepper  Whisk until well combined.
 Liquid smoke several dashes  Heat a large skillet over medium heat, add 1
 Buttered and toasted potato buns tablespoon of butter (for every 2 slice-and
 Coleslaw optional allow it to melt. (you can also use vegetable
Directions oil here)
 In a large bowl combine all of the sauce  Dip each slice of bread into the egg mixture,
ingredients. allowing them to soak on both sides.
 Taste and adjust seasonings if needed. (Don't  Then transfer the bread to the hot skillet and
be alarmed at the bold flavor, it won't taste cook until golden brown on both sides, about
as strong once it's combined with the 2-3 minutes each side.
chicken)  Serve hot with butter and maple syrup or
 Heat the sauce on medium and let it barely honey, paired with some fresh berries.
simmer for about 5-10 minutes (optional)
 Mix sauce into shredded chicken a little at a FRENCH TOAST STICKS
time until your desired consistency is
reached (I never use all the sauce since I just Ingredients
like my chicken to be lightly coated.  4 slices Texas toast day old and/or stale
 Top the prepared potato buns with the BBQ  2 eggs
chicken and then top with coleslaw (optional  1/4 cup milk I use almond milk
but recommended). Serve hot.  2 tablespoons heavy whipping cream
CLASSIC FRENCH TOAST  1/4 cup granulated sugar
 1/2 -1 tablespoon cinnamon
Ingredients  2 tablespoons butter
 6 Thick Slice Bread Directions
 2 Large Size Egg  Cut each slice of toast into 3 equal sticks. Set
 2 Tbsp Brown/white Sugar aside.
 1/3 Cup Milk (80ml)  In a large bowl or container, whisk together
 1 Tsp Vanilla Essence the eggs, milk, heavy cream and vanilla until
 1/4 Tsp Cinnamon Powder uniform in color. Set aside.
 1 Pinch Salt  In another large bowl or container, combine
 3 Tbsp Butter the sugar and cinnamon. Set aside.
 Dip the slices of bread into the egg mixture
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(front and back) quickly, being sure to  1/4 cup creamy peanut butter
shake off the excess.  1/2 apple, thinly sliced and cut into
 Place them on a plate or baking sheet while matchsticks
you dip the rest. Sausage and Cheese:
 Heat butter in a large griddle over medium  6 thin slices Cheddar, halved
heat.  12 pre-cooked breakfast sausage links
 When griddle is hot place the dipped slices Directions
of bread into the pan.  For the roll-ups: Whisk together the eggs,
 Cook until both sides are golden brown milk, granulated sugar, vanilla, cinnamon
(flipping once) and salt in a medium bowl until completely
 Take french toast directly from the pan and combined. Set aside until ready to use.
place into the cinnamon sugar mixture.  Using a rolling pin, roll each slice of bread to
 Toss to coat. (Work quickly so that each stick flatten and make more pliable. Trim the
is hot going into the cinnamon sugar crust off each slices.
mixture)  For the banana-strawberry: Arrange a few
 Plate and serve! slices of banana along the bottom edge of a
slice of bread making a 1-inch strip of
FRENCH TOAST ROLLUP banana all the way across.
 Top with a line of chopped strawberries
Ingredients (about 1 tablespoon), being careful not to put
Roll-Ups: too many down or you might not be able to
 2 large eggs, beaten to blend tool it up. Starting with the side of the bread
 1/3 cup milk with the fruit, carefully roll into a tight log so
 2 tablespoons granulated sugar that the fruit is snugly wrapped in bread.
 1 teaspoon vanilla extract Continue with remaining bread and fruit.
 1/2 teaspoon ground cinnamon  For the blueberry and cream cheese: Spread
 1/4 teaspoon kosher salt 1 teaspoon cream cheese in a 3/4-inch strip
 12 slices soft white sandwich bread along the bottom of a slice of bread. Top with
 2 tablespoons unsalted butter 2 rows of blueberries (about 2 to 3
 Confectioners' sugar, for serving tablespoons) being careful not to put too
 Maple syrup, for serving many down or you might not be able to roll
Banana-Strawberry: it up.
 2 bananas, halved and thinly sliced  Starting with the side of the bread with the
 12 medium strawberries, roughly chopped fruit, carefully roll into a tight log so that the
Blueberry and Cream Cheese: fruit is snugly wrapped in bread. Continue
 1/4 cup cream cheese, at room temperature with the remaining bread and fillings.
 1 1/2 cups blueberries  For the apple-peanut butter: Spread 1
 Apple-Peanut Butter: teaspoon peanut butter in a 3/4-inch strip
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along the bottom of a slice of bread. FRENCH TOAST CASSEROLE
 Top with some apple, being careful not to
put too much down or you might not be able Ingredients
to roll it up. French Toast:
 Starting with the side of the bread with the  1 loaf dry French Bread (about 14-16 cups
fruit, carefully roll into a tight log so that the when cubed. MUST be a bit dry.)
fruit is snugly wrapped in bread. Continue  3 tablespoons butter
with the remaining bread and fillings.  2 cups half n half
 For the sausage and cheese: Lay half a slice  1/2 cup light brown sugar
of Cheddar along the bottom of a slice of  1 teaspoon cinnamon
bread.  6eggs
 Top with a cooked sausage link.  1 teaspoon vanilla extract optional
 Starting with the side of the bread with the  Brown Sugar Topping
sausage, carefully roll into a tight log so that  1/2 cup flour
the sausage is snugly wrapped in bread.  1/2 cup brown sugar
Continue with the remaining bread, cheese  2-3 teaspoons cinnamon
and sausages.  1/4 teaspoon salt
 For cooking: Dip each roll-up in the  1/2 cup butter cut into pieces
reserved egg mixture and turn to coat all Glaze:
sides, making sure that the egg seals up the  1 cup powdered sugar
exposed edge so that the roll-up doesn't  3 Tablespoons half n half or enough to make
unravel. a thick glaze
 Repeat with the remaining roll-ups.  1/2 teaspoon vanilla extract
 Heat 1 tablespoon butter in a large nonstick Directions
skillet over medium heat and cook half of the  Preheat oven to 350 F.
roll-ups, gently pressing down on each  Grease the bottom and sides of a 9x13 glass
roll-up to make a flat edge against the pan, casserole dish.
until all 4 sides are golden brown, about 1  Cut bread into cubes and place in casserole
minute per side. dish. Set aside.
 Transfer to a plate and cover to keep warm.  In a saucepan, melt butter.
Repeat with the remaining tablespoon butter  Add half n half, brown sugar and cinnamon.
and remaining 6 roll-ups.  Stir until sugar is dissolved, do not boil.
 Dust with confectioners' sugar and serve Remove from heat and allow to cool a bit.
with maple syrup on the side.  In a large bowl, beat eggs until uniform in
color.
 Stir warm half n half mixture into the eggs.
 Add vanilla extract if using.
 Pour just enough egg mixture ( YOU MAY
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NOT NEED IT ALL) over the bread cubes.
 Toss the bread cubes gently so that all of BURGER
them are covered in the egg mixture.
 Cover and refrigerate for 30 minutes.
 Make the crumb topping by combining
flour,brown sugar, cinnamon and salt in a
bowl.
 Cut in the butter until crumbly.
 When all or at least most of the egg mixture
has been absorbed into the bread, remove it
from the fridge and sprinkle with the crumb
topping.
 Bake for 55-60 minutes (check on it at the 45-
minute mark since different breads seem to HAMBURGER BUNS
cook differently)
 Remove from oven and allow to cool a bit. Ingredients
 Prepare the glaze by combining powdered  3 1/2 cups all-purpose flour divided
sugar,half n half and vanilla until smooth.  3 tablespoons sugar
 Drizzle glaze over french toast casserole.  1 1/2 teaspoons salt
Serve hot!  1 packet .25 oz Rapid Rise Yeast
 3/4 cup warm water between 105-110 F
 1/4 cup buttermilk or milk warm
 4 tablespoons butter melted
 1 eggs beaten
Egg Wash:
 1 egg
 1 tablespoon water or milk
 Sesame seeds
Directions
 In a large bowl, sift together 1 cup flour, 3
tablespoons sugar, 1 1/2 teaspoon salt, and
the yeast.
 Stir in the warm water, warm buttermilk,
melted butter and egg.
 Mix until combined.
 Gradually add remaining flour until a dough
begins to form. (this is where I switch from
the mixer to my rubber spatula)
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 Once all the flour in incorporated, turn  2 cloves garlic, minced
dough onto a floured surface.  1⁄2 heaping Tablespoon parsley
 Knead for 5 minutes or until dough is soft  1⁄2 teaspoon oregano
and pliable. (use extra flour if needed but it's  1 heaping teaspoon chili powder
best to have a slightly sticky dough as  1⁄2 teaspoon seasoning salt, plus more if
opposed to a drier one.) desired
 Oil a large bowl and place dough into bowl.  couple shakes red pepper flakes
 Turn dough so that all sides are coated with  3-4 dashes liquid smoke
the oil.  5-6 dashes black pepper
 Cover with plastic wrap and place into the  1egg
oven with the pilot light on or in another  1-2 slices wheat toast
warm, draft- free location.  1⁄2 -1 Tablespoon olive oil, for frying
 Let dough rise for 1 hour or until doubled in Directions
size.  Add all ingredients into a large bowl.
 Punch dough down to remove the air.  Use your hands to combine.
 Divided the dough into 10 even sized balls.  Wet your hands to prevent mixture from
 Flatten each dough ball into 1/2 inch thick sticking
disks.  Shape mixture into 5 patties.
 Place on a baking sheet lined about 2-3  Freeze for 10-15 minutes or just until firm.
inches apart on greased parchment paper.  Do not freeze completely.
 To make the egg wash, mix together the egg  Brush olive oil onto a heated grill pan
and 1 tablespoon of water.  Add turkey burgers to grill pan.
 Brush the surface of each roll with the egg  Cook first side for 7-8 minutes over medium
wash and sprinkle on the sesame seeds. high heat. (cooking times will vary based on
 Bake for 10-12 minutes or until lightly thickness ) Flip burgers.
browned. (I like to toast it for the last few  Cook last side for about 5-7 minutes.
minutes)  Place cooked burgers on a plate.
 Place the rolls on a cooling rack to finish  Let them sit for about 5 minutes.
cooling.(You can brush them with butter if
you'd like) GRILLED TURKEY BURGER
 Slice and serve!
Ingredients
JUICY TURKEY BURGER  1 lb organic ground turkey
 1/2 cup seasoned croutons crushed
Ingredients  2-4 tablespoons white onions grated and
 1 lb ground turkey  pressed to remove excess moisture
 1⁄3 cup onions, finely diced  1/2 teaspoon garlic minced
 1 Tablespoon olive oil  1 tablespoon heavy whipping cream
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 1 tablespoon extra virgin olive oil ingredients list!)
 1 egg beaten  Serve with a pickle and enjoy!
 2 teaspoons Worcestershire sauce
 1/2 teaspoon sea salt HOMEMADE SLOPPY JOE
 1/2 teaspoon smoked paprika
 1/2 teaspoon black pepper Ingredients
 1/2 teaspoon ground mustard powder  1 tablespoon unsalted butter
 1/2 teaspoon Italian seasoning  1/4 cup green bell peppers finely diced
 1 teaspoon dried parsley  1/4 cup onions finely diced
 1/4 cup Colby jack shredded  1/4 cup celery finely diced
 Potato Buns  1 teaspoon garlic minced
 Toppings & Condiments mayo, bbq sauce,  1 lb. ground beef use a good quality
 mustard, lettuce, bacon, provolone cheese,  Liquid smoke several splashes
sharp cheddar cheese, bacon, tomato.  8 oz tomato sauce
Directions  1/2 cup ketchup
 In a large bowl stir together turkey,  1-2 Tablespoons prepared yellow mustard
croutons,white onion, garlic, heavy whipping  1-2 tablespoons brown sugar
cream, olive oil, and egg.  1 teaspoon Italian seasoning
 Sprinkle seasonings (salt, smoked paprika,  1/2 teaspoon paprika
black pepper, ground mustard, Italian  1/4 teaspoon cumin
seasoning, and parsley) over the mixture and  1/4 teaspoon chili powder
stir to combine.  1/8 teaspoon black pepper
 Stir in shredded cheese.  4 buns buttered and toasted
 Fry up a tiny test patty to make sure the Directions
mixture is seasoned to your liking.  Melt butter in a large skillet.
 Cover and refrigerate for 3 hours. Overnight  Add bell peppers, onions and celery and
is best. sauté until tender.
 Divide mixture into 4 or 8 equal portions.  Add garlic and sauté until fragrant (about 2
 Shape each potion into a patty. minutes).
 Spray grill generously with non-stick grilling  Remove vegetables from pan and set aside.
spray.  In the same skillet, brown the ground beef,
 When grill is heated place burgers onto add in several splashes of liquid smoke.
prepared grill and cook until done. (cook  Drain the ground beef (leave beef in skillet)
time will vary based on thickness) and stir in the cooked vegetables. Set aside.
 Let cooked burgers rest for 5-10 minutes  In a bowl, stir together tomato sauce,
before serving. ketchup,mustard, brown sugar, Italian
 Add your favorite burger toppings (I used all seasoning, paprika, cumin, chili powder and
of the toppings and condiments in the black pepper.
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 Taste and adjust the seasoning to your  1 cup sour cream
liking.  1/4 cup, plus 2 tablespoons, mayonnaise
 Add sauce mixture into the skillet and stir  1/4 cup grated parmesan cheese
until everything is combined.  2 garlic cloves
 Simmer for about 5 minutes (stirring  Zest of 1 lemon
 occasionally) and then cover and turn off the  2 teaspoons of lemon juice
heat to allow the sauce to thicken.  1/2 teaspoon freshly cracked pepper
 When the sauce is no longer runny, spoon  1/4 teaspoon salt, plus an extra pinch, if
mixture onto the prepared toasted buns. (We needed
like to add mayo and a pickle) Directions
 Serve tater tots and a side salad.  Place the 4 chicken cutlets into a medium
sized bowl, and pour over the buttermilk;
CRISPY CHICKEN BURGER next, add in as many dashes of Tabasco
sauce as you’d like (I like mine spicy, so I
Ingredients added quite a few), followed by 1 teaspoon of
 2 organic skinless, boneless chicken breasts, salt and the pressed garlic cloves; using your
sliced in half lengthwise to create 4, thinner hands, mix the marinade into the chicken
cutlets breasts, and allow them to marinate for at
 1 cup buttermilk, plus 1 tablespoon, divided least 20 minutes, or up to 24 hours.
use Tabasco sauce  Prepare the creamy garlic-parmesan sauce:
 Salt place all ingredients into the bowl of a food
 2 cloves garlic, pressed through garlic press processor, and process until completely
 1 1/2 cups flour smooth and creamy; store in the fridge in a
 1 teaspoon black pepper covered container to keep cold.
 1 teaspoon granulated garlic  Prepare your flour coating for the chicken
 1 teaspoon granulated onion by adding the flour, the black pepper,
 1/2 teaspoon paprika granulated garlic and onion, paprika, Italian
 1/2 teaspoon Italian seasoning seasoning, cayenne pepper, and 1 1/2
 1/4 teaspoon cayenne pepper (or more, if you teaspoons of salt into a large bowl, and mix
like it “extra spicy”) to combine; drizzle in the 1tablespoon of
 Peanut oil, for frying buttermilk, and using your fingers, mix the
 1/4 cup grated or shredded parmesan cheese buttermilk into the flour creating little
4 slices mozzarella cheese “chunky” flour bits (this is good for a little
 4 buns, toasted extra crispiness when it fries).
 Romaine leaves, for topping  To coat your chicken, take 1 breast cutlet out
 Tomato slices, for topping of the buttermilk, and allow the excess to
 4 strips crispy bacon, cut in half, for topping drip off; next, add the chicken to the
Creamy Garlic-Parmesan Sauce: seasoned flour, pressing it in and turning to
Page 113
coat both sides, then place the coated bottom buns, then lay a leaf or two of
chicken on a clean plate; repeat the process romaine on the bottom bun, followed by a
until all chicken cutlets are flour coated. (I fried chicken fillet, tomato slices, then 2
like mine a little “extra crispy”, so I re- bacon halves, then the top bun; serve hot
dredge each breast, one at a time, back in the with sea salt oven fries if desired.
buttermilk, then once again into the
seasoned flour, and back to the plate, and RICE BURGER
repeat until all cutlets are double-dredged.)
 To fry, add about 4-6 cups of oil to a Dutch Ingredients
oven or heavy bottom deeper pan, so that the  1 teaspoon Potato Starch
oil comes roughly halfway up the sides; place  Sesame Oil
a clip- on digital thermometer onto the side,  Soy Sauce
and bring the oil up to 365°.  100 grams Thin Beef Slices or substitute:
 Once the oil is hot, work in batches by pork or chicken (3.5 ounces)
adding 2 of the breasts into the oil, allowing  20 grams Carrot, cut into thin strips (0.7
them to fry for a total of about 6 minutes, ounces)
about 3 minutes per side (you can turn them  20 grams String Bean Pods, sliced diagonally
frequently as I did, if you see that they’re (0.7ounces)
browning too much on one side), or until  40 grams Onion, sliced into thin wedges
golden-brown and cooked through (you can (1.4ounces)
also turn down the temp of the oil slightly if  Vegetable Oil
the breasts are browning too quickly).  Teriyaki Sauce (Approx. 2 tablespoon)
 Remove from pan and allow the chicken to  Salt
drain on a wire rack or paper towel-lined  Pepper
plate; repeat with the remaining chicken,  1/2 teaspoon Sake
and then allow the chicken to “rest” for just  Toasted White Sesame Seeds
a few minutes out of the oil.  Green Leaf Lettuce
 Top each crispy fried chicken breast with 1  2 Hamburger Wrappers or waxed paper
tablespoon’s worth of the grated or shredded  200 grams Steamed Rice (7.1 ounce)
parmesan cheese, then lay a slice of the  (1 rice bun:50g/1.8 ounces)
mozzarella cheese over that; place the Directions
cheese- topped chicken breasts onto a  Sprinkle the potato starch on the hot
foil-lined baking sheet, and place them into steamed rice. Mix to coat the grains but try
the oven on a “low” broil to very quickly to avoid crushing them. The starch will help
melt the cheese, just for a moment. the rice to firmly attach together.
 Assemble your sandwiches by slathering on  Place a quarter of the rice in each mold (or
a good amount of the creamy in a plastic wrap if mold is unavailable).
garlic-parmesan sauce onto both the top and Cover and press the lid to shape the rice
Page 114
buns.  1⁄2 tsp ground mustard
 Coat a pan with sesame oil and add the rice  1⁄2 tsp sugar
buns. Lightly brown both sides. Brush one  Salt to taste
side with soy sauce and flip over. When the  Ground black pepper to taste
aroma of soy sauce grows stronger, remove  1⁄2 tsp garlic powder
the buns from the pan.  1⁄2 tsp paprika
 Season the beef slices with salt and pepper  1⁄2 tsp lime juice.
and add sake. Directions
 Heat vegetable oil in a pan. Add the sliced  In a bowl, add mayonnaise, tomato ketchup,
carrot, string bean pods, and onion. Stir fry  ground mustard, sugar, salt, black pepper,
the vegetables and distribute the oil evenly. garlic powder, paprika & lime juice
When slightly softened, gather the vegetables  Mix well.
to one side, making space for the meat. Add NOTE - This sauce stays good for 2 - 3 days in
the oil again, and sauté the beef slices. You the refrigerator.
can also use pork or chicken instead. When
the beef is almost cooked, reduce the heat to
low.
 Add half the teriyaki sauce to the vegetables
and half to the meat. Distribute the sauce
evenly, but stir fry the vegetables and the
meat separately.
 Remove and spread the ingredients onto a
tray to cool quickly. This will help keep the
vegetables from getting soggy.
 Now, let's make the rice burgers. Place the
rice bun into a hamburger wrapper. Add the
green leaf lettuce, stir-fried vegetables and
beef slices. Sprinkle on the toasted white
sesame seeds. Finally, cover the toppings
with another rice bun.
BURGER SAUCE
Ingredients
 4 tbsp mayonnaise (I used vegan cashew
mayo)
 2 tbsp tomato ketchup
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dough to rest for 15-30 minutes.
WRAPS  To roll out the tortilla, place a ball of dough
on a piece of parchment paper and flatten
slightly with your hand.
 Starting with your rolling pin in the center
and roll up.
 Come back to the center and roll down.
 Return back to the center and roll out on
both sides. Repeat until your tortilla is super
thin.
 Brush a heavy-bottom skillet VERY lightly
with butter and heat until butter sizzles.(See
note on using butter)
HOMEMADE FLOUR TORTILLAS  Place the tortilla into the skillet.
 When the underside has a few brown spots,
(Sharwama wrap) flip and cook the other side.
Ingredients  When done, place tortillas in a tortilla
 1 1⁄2 cups all-purpose flour plus more for warmer or a pot. If using a pot, separate the
dusting tortillas between layers of barely damp
 3/4 teaspoon salt paper towels and place the lid on the pot so
 1/2 teaspoon baking powder that no steam escapes. This will keep them
 1/4 cup shortening soft and chewy!
 1/2 cup hot water  Repeat until all of the tortillas are cooked
Directions and then remove the paper towels.
 In a large bowl whisk together flour, salt,  Store cooled tortillas in an airtight container.
and baking powder.
 Cut in shortening using a pastry cutter, until CHICKEN WRAPS
mixture is crumbly.
 Create a well in the center of the bowl and Ingredients
pour in the hot water.  200 Grams Boneless Chicken
 Gently mix the flour mixture into the  1/2 Tsp Salt
water,stirring until a dough forms.  1/4 Tsp Black Pepper
 Flour your work surface lightly and dump  1/2 Tsp Chili Flakes
the dough onto the work surface.  1/4 Tsp Red chili powder
 Knead gently until the dough becomes soft,  1/2 Tsp Mixed Herbs
smooth and stretchy.  1/2 Tsp Ginger Garlic Paste
 Divide the dough into 8 even-sized balls.  1 Tbsp Lemon Juice
 Cover with a damp cloth and allow the  1 Tbsp Oil To Gill The Chicken
Page 116
For The First Sauce: take 1 cup of coriander leaves, 1/2 a cup of
 1/3 Cup Greek/ Thick Yogurt mint leaves, 2 cloves of garlic, 2 green chilies,
 2 Tbsp Mayonnaise 1/2 a lemon juice, 1/2 tsp salt and 3 tbsp
 1/4 Tsp Salt greek yogurt into a blender jug. then blend it
 1/4 Tsp Black Pepper into a smooth paste.
 1/2 Tsp Red chili powder  Cut some lettuce, tomatoes, cucumber and
 1/2 Tsp Garlic Powder red onions into small pieces. Take around 1/2
For The Second Sauce: cup of each. You can also take vegetables of
 1 Cup Coriander Leaves your choice for the wrap.
 1/2 Cup Mint Leaves  Now to make the Chicken wrap, take a
 3-4 Tbsp Lemon Juice tortilla, then spread a little amount of the 1st
 1/2 Tsp Salt sauce in the middle and place some of the
 3 Tbsp Greek / Thick Yogurt Chicken pieces on top the sauce and then
 2 Cloves Garlic add a little amount of all the salads on top.
 2 Pieces Green Chili For Salad after that fold it into a wrap.
 1/2 Cup Lettuce  Make the 2nd wrap, in the same way using
 1/2 Cup Tomatoes the other sauce.
 1/2 Cup Cucumber
 1/2 Cup Red Onion GREEK LAMB WRAP
Directions
 At first, take a boneless Chicken Ingredients
 breast, wash and pat dry it and cut it into 2  1 clove garlic, diced
thin slices.  Lamb (just under a lb)
 Then marinate the Chicken with all the  3⁄4 teaspoon salt
spices for marination (given above) and  3⁄4 teaspoon black pepper
marinate for 30 minutes. After 30 minutes,  1⁄2 teaspoon oregano
Pan Grill the marinated Chicken on  3⁄4 teaspoon onion powder
medium-high flame. Cook each side for 6-7  1⁄2 teaspoon thyme
minutes.  tomato slices
 Then let the Chicken cool and cut them into  red onion, slices
small pieces.  cucumber slices
 Now to make the sauce for the 1st Chicken  flat bread
wrap, in a small bowl take 1/3 cup greek  cucumber sauce
yogurt, 2 tbsp mayonnaise, 1/4 tsp salt, 1/4 Directions
tsp black pepper, 1/2 tsp red chili powder  Make small slits in the lamb and tuck the
and 1/2 tsp garlic powder. then mix garlic slices in the slits. (don't cut lamb all
everything well. the way through). Combine seasonings.
 Then to make the sauce for the 2nd wrap,  Sprinkle lamb generously with seasonings on
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both sides (may not need all of mixture) until juices run clear.
 Wrap the lamb tightly in Saran wrap.  Drain on a plate lined with paper towels and
 Refrigerate for at least an hour. (overnight is let cool.
best)  Cut or shred the chicken into small pieces
 Bring lamb to room temperature. and place in a large bowl. Toss in the diced
 Broil on low for 6 minutes on one side, flip tomatoes.
and broil for 6 minutes on the other side.  Add butter to a grill pan over medium heat
(timing may vary) and place a tortilla in the center.
 Let lamb cool before slicing.  On one side of the tortilla, add an even layer
 Slice into strips. of Mexican cheese blend, followed by a layer
 Spread cucumber sauce onto flatbread. of chicken mixture and then a layer of
 Top with tomatoes, onions, and cucumbers. smoked cheddar and smoked gouda.
 Serve with additional cucumber sauce for  Fold the other half of the tortilla over to
dipping. cover the cheese and chicken. Press down on
the quesadilla with a spatula.
SMOKED CHICKEN QUESADILLA  Let cook until cheese has melted. Reduce
heat if needed.
Ingredients  Serve hot with guacamole, salsa, and sour
 1 lb chicken thighs cream.
 1 Tablespoon chili powder
 1 teaspoon salt PEPPERONI PIZZA QUESADILLA
 1 teaspoon cilantro
 1⁄2 teaspoon onion powder Ingredients
 1⁄2 teaspoon garlic powder  3-4 tablespoons butter, melted
 1⁄2 tsp black pepper  1 garlic clove, minced
 Pinch of cumin (optional)  1 teaspoon italian seasoning (can use more)
 1 medium tomato, seeded and diced  1 teaspoon parmesan cheese (can use more)
 8-10 (8 inch) flour tortillas  4 flour quesadillas (8 inch)
 Mexican cheese blend  mozzarella cheese
 Smoked Cheddar. finely shredded  pizza sauce
 Smoked Gouda, finely shredded  Toppings ( pepperoni, onions, black olives,
 guacamole, salsa, sour cream (optional)  pineapples, sausage, peppers, etc)
 Mix the seasonings together.  Stir together melted butter, minced
 Season chicken thighs generously with the garlic,italian seasoning, and grated
seasoning (you may not need all of it) parmesan cheese.
 Heat a buttered skillet over medium heat.  Heat grill pan to medium heat.
 Cook thighs about 6-8 minutes per side or  Brush tortilla with butter mixture and place
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buttered side down on grill pan. pepper.
 Spread on pizza sauce, cheese, onions and  Place in a foil-lined pan (skin side down). Set
pepperoni. aside.
 Cook until buttered side is golden.  In a light-colored pot, over medium heat,
 Fold tortilla over and press lightly. Cook for add butter.
another minute.  Allow butter to melt, stir often.
 Place on a plate. Cut into thirds.  When butter has melted continue to stir as
 Serve with dipping sauces like garlic the butter begins to foam and bubble
butter,pizza sauce and ranch. slightly.
 Keep stirring or swirling the butter
SALMON TACOS constantly as the butter solids begin to turn
golden in color and release a fragrant aroma.
Ingredients  Remove butter from heat immediately and
 1.5 pounds fresh salmon fillets, pat dry (I pour into a heatproof bowl. (brown butter
used skin on) can burn fast) Let cool.
 1⁄4 cup honey  Stir in lime juice, orange juice, lemon juice,
 salt & pepper garlic powder, honey, salt and pepper into
 7 tablespoons unsalted butter, chopped the brown butter.
 Juice of 1 lime (1 tablespoon)  Pour over salmon fillets.
 Juice of 1 lemon (1 tablespoon)  Bake for 12 minutes. Turn the oven to a low
 1 tablespoon fresh orange juice broil and broil for about 2-3 minutes (watch
 1⁄4 teaspoon garlic powder carefully) or until salmon is flaky and tender.
 1⁄2 teaspoon salt  Remove from oven and shred salmon. (add
 1⁄2 teaspoon black pepper citrus zest if desired)
 1⁄2 teaspoon honey (optional)  Place salmon in prepared tortilla shells and
 Zest of lemon, lime and orange (optional) top with toppings.
 8 flour tortillas, heated in oven until crisp on  Drizzle on citrus brown butter sauce.
outside and chewy on the inside (optional)
Toppings:
 lettuce, shredded
 tomatoes, chopped
 avocados, diced
 sweet corn kernels
 red onions, diced
Directions
 Preheat oven to 400 degrees F.
 Brush salmon fillets generously with honey
and sprinkle generously with salt and
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generously over ribs, front and back. (You
MEATS don't have t o use all of seasoning mix)
 Massage the spices into the ribs, adding
more olive oil to help distribute the spices
well if needed.
 Place the ribs in a large ziplock bag or
covered bowl and marinate in the fridge for
1-2 hours.
 Preheat the oven to 250 F.
 Place the ribs on a foil lined baking tray in a
single layer.
 Add another piece of foil on top to create a
pouch for the ribs to cook in. Be sure to seal
OVEN BAKED BBQ BEEF RIBS the edges of the foil so that it's tight and
steam won't seep out.
Ingredients  Bake on the middle rack of 3 ½ - 4 hours.
 3 lbs meaty beef ribs (grass-fed) (Mine only needed 3 1/2 hours) Check on it
 Liquid smoke optional after the 3 1/2 hour mark. The oven
 2-4 tablespoons olive oil temperature is very low so you can afford to
 1 tablespoon garlic powder cook it a bit longer without worry)
 1 tablespoon onion powder  When the ribs are done to your liking, drain
 1 tablespoon cajun seasoning off the excess fat.
 2 tablespoons dark brown sugar packed  Brush the ribs with desired amount of BBQ
 1 teaspoon chili powder sauce.
 1 teaspoon salt can use smoked salt as well. (I  Broil on low until the sauce is sticky. (this
used 1 1⁄2 teaspoons because we kinda like won't take long so keep an eye on it)
our ribs a tad salty)  Serve hot and enjoy!!
 1 teaspoon paprika
 2 teaspoons oregano BAKED TURKEY MEATBALLS
 Favorite BBQ Sauce I only used a few
tablespoons of Sweet Baby Ray's Ingredients
Directions  1 lb lean ground turkey
 Rinse ribs and dry COMPLETELY with  1/3 cup crushed croutons I used Butter
paper towels. Garlic flavor
 Douse dry ribs with liquid smoke if using  1/2 cup finely chopped or grated onion
and rub it in.  2 cloves garlic minced (1 1/2 tablespoons)
 Lightly coat ribs in olive oil.  1/4 cup butter softened
 Mix together seasoning and sprinkle  1/4 cup mayonnaise I use Dukes
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 1 Tablespoon Parmesan cheese SLOW COOKER BEEF AND BROCCOLI
 2 teaspoons Worcestershire sauce
 1/2 teaspoon pepper  1.2 lbs steak I used flank steak, cut into strips
 2 teaspoons Italian Seasoning  1/2 cup white or yellow onions diced
 1 teaspoon oregano  3 cloves garlic minced
 1 1/2 tablespoons parsley  Fresh ginger grated (optional)
 1/8 teaspoon red pepper flakes  1 cup chicken or beef broth warmed
Directions  1/2 cup low sodium soy sauce I like
 Preheat oven to 400 F. Kikkoman
 Line a baking sheet with greased foil paper.  1/3 cup brown sugar packed
Set aside.  1 tablespoon sesame oil
 In a large bowl add turkey meat and the next  1/4- 1/2 teaspoon red pepper flakes
six ingredients.  2-3 tablespoons cornstarch to thicken
 Gently mix everything up with your hands  3-4 cups fresh broccoli steamed
(preferred) or a rubber spatula.  White rice prepared
 Combine the remaining six ingredients in a  Garnish red pepper flakes, sesame seeds
small bowl and sprinkle over the turkey Directions
mixture.  Add steak, onions, garlic and fresh ginger
 Gently mix until the spices are worked into into the slow cooker. (I prefer using my small
the meat. Do NOT over mix. slow cooker with this recipe)
 Fry up a small piece of the mixture to taste  In a medium size bowl stir together broth,
and adjust the seasonings if needed. soy sauce, brown sugar, sesame oil, and red
 Refrigerate for 30 minutes. (optional but pepper flakes until brown sugar has
works great for easy handling) dissolved.
 Using a mini scoop, scoop out a tablespoon  Pour mixture into slow cooker and stir.
of the mixture and roll into balls.  Place the lid on the slow cooker and cook on
 Place on prepared baking sheet low for 3-4 hours or until steak is tender to
 Bake for 8-10 minutes and then broil on low your liking.
for 1-2 minutes. (Watch them carefully  Stir in cornstarch to thicken the sauce.
during the broiling stage) (Alternatively you can scoop out 1/4 cup of
 When meatballs come out of the oven, gently broth mixture and mix it with cornstarch to
toss them in the juices in the pan and let create a thick sauce and then pour this back
them cool slightly. into the slow cooker to prevent lumps. I
 Serve or let cool and then flash-freeze and never do this though)
bag.  Taste and adjust seasonings if desired
(sometimes I'll add in some powdered onion
and powdered garlic, black pepper, sriracha
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and salt, depending on the type of broth &  Bake for 5-6 minutes on one side. Flip and
soy sauce I use) bake for 1-2 minutes on the other side.
 To serve, place rice on a plate and top with (baking times will vary)
beef and broccoli.  If frying: Heat peanut oil on a skillet.
 Garnish with red pepper flakes and sesame  Add nuggets to oil and do not crowd. When
seeds if desired. first side is golden, flip and cook other side
until golden brown.
CHICKEN NUGGETS  Place on paper towel to drain.
 Serve with honey mustard dipping sauce.
Ingredients  To make the honey mustard dipping sauce,
 3 medium-size, boneless chicken breasts combine all sauce ingredients in a medium
(14oz) size bowl. Serve warm or cold.
 5 oz bag Texas Toast seasoned croutons,  Flavors will intensify as it sits. Makes a lot so
crushed to fine crumbs store leftovers in the fridge.
 1 egg, beaten
 1⁄2 cup all-purpose flour AIR FRY HONEY BBQ CHICKEN WINGS
 Peanut oil, for frying
 salt and pepper Ingredients
Honey mustard dipping sauce:  Honey bbq sauce (Make this the day before
 2 tablespoons yellow mustard if you can.)
 1⁄4 cup honey  1 cup ketchup
 1⁄2 cup mayonnaise (I used Dukes)  2 tablespoons pineapple juice
 1⁄2 cup sour cream  2 tablespoons dark brown sugar
Directions  1/4 cup honey could also use molasses
 Cut chicken breasts into nugget-size pieces.  2 teaspoons Worcestershire sauce
 Season chicken with salt and pepper.  2 teaspoons liquid smoke
 Dip a chicken piece into the flour and shake  1 teaspoon distilled white vinegar
of the excess.  1 teaspoon smoked paprika
 Then dip into the egg and shake off the  1 teaspoon garlic powder
excess.  1 teaspoon onion powder
 Lay the chicken piece in the crushed crouton  1/2 teaspoon black pepper
mixture and use your other hand to coat the  1/4 cup water
chicken on both sides.  2 lb. chicken wings
 Place chicken on a baking sheet lined with  2 teaspoons baking powder NOT baking
greased foil (if baking) or place on a plate if soda
frying.  2 teaspoons salt I use 1 teaspoon regular salt
 Repeat with all of the chicken pieces. and 1 teaspoon smoked salt
 If baking: preheat oven to 450.  1 teaspoon black pepper
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 2 teaspoons smoked paprika  2 tablespoons sea salt
 2 teaspoons garlic powder  1 tablespoon chipotle chile pepper powder
 2 teaspoons parsley flakes  2 teaspoons smoked paprika
 1 teaspoon liquid smoke  2 teaspoons garlic powder
Directions  1 teaspoon onion powder
 In a pot, over medium heat add all of the  1 teaspoon black pepper
sauce ingredients..  1 teaspoon cumin
 Stir and bring to a light simmer.  1/2 green bell pepper sliced into thin strips
 Reduce heat and simmer gently until sauce  1/2 red bell pepper sliced into thin strips
has thickened.  1/2 yellow bell pepper sliced into thin strips
 Taste and adjust seasonings if needed.  1/2 orange bell pepper sliced into thin strip
 Turn heat to low while you make the  1/2 small white onion sliced into thin strips
chicken.  Garnish: Lime juice fresh cilantro
 Wash and dry chicken. Make sure that the  Topping: sour cream pico de gallo,
chicken is completely dry. Set aside. guacamole
 In a bowl combine baking powder and spices.  Flour tortillas
Sprinkle spices evenly over chicken, using Directions
your hands to really work in the spices.  Place chicken breasts into a gallon Ziplock
 Mix in the liquid smoke. bag. (you can cut the chicken against the
 Add chicken to a grease air fryer basket. (Do grain into strips if you'd like or wait until it's
not crowd, air needs to be able to circulate cooked before slicing) Set aside.
all around the chicken)  Mix together all marinade ingredients until
 Cook on 350 for 15 minutes. sugar is dissolved.
 Flip chicken over and cook on 400 for 5-7  Pour marinade over chicken, reserving 1-2
minutes or until wings are crisp. tablespoons to cook the peppers in if desired
 Remove from fryer basket.  Refrigerate for 2-3 hours (no longer than
 Immediately brush lightly with BBQ sauce. that)
 Serve.  When ready to cook remove chicken from
marinade, pat chicken dry and let come to
BOMB DIGGITY CHICKEN FAJITAS room temperature.
 Add a tablespoon of oil to a cast iron skillet
Ingredients and heat over medium heat.
 3-4 large chicken breasts Marinade  When the pan is hot, add chicken in a single
 2 cups warm water layer.
 1/2 cup soy sauce  When one side is browned, flip the chicken
 1-2 teaspoons liquid smoke and continue cooking until done and slightly
 2 tablespoons distilled white vinegar charred.
 3 tablespoons sugar  Remove chicken from pan and cover with
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tented foil to keep warm. distribute the spices if needed. Really rub it
 Add a little more oil to the pan if needed and in!). Set aside.
the reserved marinade if using.  In a gallon-size plastic bag, mix together
 Add in peppers and onions and toss to coat. flour, cornstarch, and remaining spice mix.
Cook just until peppers become tender with VERY IMPORTANT: Flour SHOULD taste
a slight bite. well-seasoned. Add in more spices and salt if
 Add in the cooked chicken and toss. needed) Set aside.
 Remove from heat.  In a large dish, mix together eggs, hot sauce,
 Garnish with a splash of lime and fresh milk, and water.
cilantro  Coat chicken very lightly in the flour
 Serve sizzling hot with flour tortillas and mixture, shaking off the excess.
topped with sour cream, fresh pico de gallo  Place on a tray to allow time for some of the
and sliced avocado. flour to absorb a little.
 Coat the chicken in the egg mixture (shaking
AIR FRY SOUTHERN FRIED CHICKEN off excess).
 Immediately, coat the chicken lightly in the
Ingredients flour mixture, shaking off excess.
 2 lbs. chicken I used 6 legs  Let chicken rest for about 15 minutes so that
Spice Mix; some of the flour is absorbed.
 2 teaspoons sea salt  Use an oil mister or brush, to coat the
 1 1/2 teaspoons black pepper chicken very lightly (all over) with olive oil.
 1 1/2 teaspoons garlic powder  Place chicken in greased Air Fryer basket,
 1 1/2 teaspoons paprika all owing room for the air to flow all around
 1 teaspoon onion powder the chicken. (do not crowd)
 1 teaspoon Italian Seasoning  Cook according to your air fryer, flipping
 1 cup self-rising flour half way and brushing very lightly with
 1/4 cup cornstarch more oil (if needed) so that no flour is visible.
 2 eggs room temperature (I cooked on 350 F. for about 18 minutes)
 1 tablespoon hot sauce  Remove and let chicken rest for about 5
 2 tablespoons milk or buttermilk minutes.
 1/4 cup water  Serve immediately. (Homemade air fried
 olive oil chicken does not stay crisp very long)
Directions
 Wash and dry chicken, set aside. LEMON PEPPER WINGS
 In a bowl combine seasonings.
 Coat chicken generously with about a Ingredients
tablespoon of the spice mixture. (Add a Lemon pepper seasoning:
splash of olive oil to the chicken to help  4 lemons
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 1 1/4 teaspoon cracked black pepper with plastic wrap.
 1 teaspoon sea salt  Refrigerate until ready to fry or at least for
 1/8 teaspoon garlic powder 30minutes to allow the flour to absorb a bit.
 1/8 teaspoon onion powder  Heat peanut oil in a deep skillet (375 F). (I
Wings: like to add a slice of onion and a clove of
 1.3 lbs chicken wings 12 wings, washed and garlic to my oil, optional)
dried thoroughly  Fry chicken (about 10 minutes) until golden
 1/4 cup flour brown.
 1 teaspoon lemon pepper seasoning  Let chicken drain on a cooling rack with
Lemon butter: paper towels underneath.
 4 tablespoons butter  While chicken is draining, quickly make
 1/4 teaspoon cracked black pepper lemon butter by melting butter in a large
 1/4 teaspoon sea salt pot.
 1/8 teaspoon garlic powder  Stir in pepper, salt, onion powder, and garlic
 1/8 teaspoon onion powder powder. (add more seasoning if desired)
 2 tablespoons lemon juice  Right before you add the chicken into the
 Garnish: parsley fresh lemon juice, cracked mixture stir in the lemon juice.
black pepper  Toss hot chicken into the lemon butter until
Directions coated.
 Preheat oven to 170 F.  Place on a cooling rack and
 Zest lemons. IMMEDIATELY sprinkle with the
 Arrange lemon zest on a pan in a single remaining lemon pepper seasoning on the
layer. top and bottom of the chicken.
 Bake for 15-20 minutes until dry.  Garnish with parsley.
 Crush lemon zest with your fingers until  *optional* Before serving drizzle chicken
powdery. with the juice of half a lemon, salt, and fresh
 Place dried zest in a bowl (about 1 1/2 black pepper. Let sit for a few minutes for
tablespoons worth) and add pepper, salt, lemon juice to absorb and enjoy!
garlic powder, and onion powder. (This is a
mild lemon pepper seasoning. Taste and CHEESY BBQ TURKEY MEATLOAF
adjust seasoning to your liking.) Set aside.
 Drizzle chicken lightly with olive oil and toss Ingredients
with 1 teaspoon lemon pepper seasoning.  1-2 tablespoons olive oil
 Mix flour and 1/2 teaspoon lemon pepper  1/2 cup onion finely diced
seasoning in a bowl or paper bag.  3 cloves garlic minced
 Add chicken and toss until chicken is lightly  1 lb. ground turkey
coated in flour.  1/2 -3/4 cup seasoned croutons crushed (or
 Place coated chicken on a plate and cover seasoned bread crumbs)
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 1egg with a bit of parsley.
 2 tablespoons ketchup  Bake for 30-35 minutes (may need more time
 2 tablespoons BBQ sauce use your fav. depending on the type of pan you use.
 1 teaspoon salt  Remove from oven and let cool.
 1/2 teaspoon black pepper  Slice and serve.
 1/2 teaspoon smoked paprika
 1 teaspoon thyme COUNTRY FRIED CHICKEN TENDERS
 1 teaspoon oregano
 1 teaspoon ground sage Ingredients
 2 teaspoons parsley plus more for garnish  1.5 pound chicken tenderloins or chicken
 1/4 cup whole milk breast cut into strips across the grain
 3/4 - 1 cup Colby Jack cheese cut into tiny  2 cups buttermilk
cubes  1 teaspoon salt
 Favorite BBQ sauce to spread on top (I used  3 cloves garlic chopped
Stubb's Sweet Heat BBQ sauce)  1/2 cup onions sliced
Directions  1 cup all-purpose flour
 Preheat oven to 350 F.  1 teaspoon baking powder
 Lightly grease an 8.5-inch loaf pan. Set aside.  1 teaspoon salt
 Add olive oil to a small saucepan over  1 teaspoon pepper
medium heat.  1/2 teaspoon smoked paprika
 Add onions and sauté until tender.  1 teaspoon garlic powder
 Add garlic and cook until fragrant.  1 teaspoon sugar
 Remove from heat and let cool.  1 teaspoon onion powder optional
 In a large bowl add the cooked onion &  1 teaspoon parsley
garlic, ground turkey, crushed croutons, and Directions
egg.  In a large bowl combine buttermilk, salt,
 Mix together ketchup and BBQ sauce and garlic and onion. (can also add in red pepper
add to the bowl. or hot sauce!)
 Add in salt, pepper, smoked paprika, thyme,  Submerged chicken into mixture.
oregano, sage, and parsley.  Cover and refrigerate for 4 hours or
 Add in milk and mix JUST until combined. overnight.
Do not overwork the meat.  Stir in remaining spices (feel free to cut back
 Fold in cheese. on the spices by half if you don't like extra
 *optional*Fry up a tiny test patty if you seasoned chicken. I always taste my flour to
want to check the seasonings. make sure it's seasoned well.)
 Spoon the mixture into the prepared pan  Remove the chicken from the buttermilk,
and smooth out. letting most but not all of the excess
 Brush the top with BBQ sauce and sprinkle buttermilk d rip off.
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 Place the chicken into the flour mixture and  3 tablespoons melted butter optional
with the other hand, coat the chicken  parsley optional
completely with the flour. Directions
 Place coated chicken on a plate and continue  Preheat oven to 425 F.
until all the chicken is coated heavily with  Grease the racks of a large grilling pan and
flour. set aside.
 Let the chicken rest until the flour looks as  Generously season chicken legs with cajun
though it is getting absorbed (very important seasoning.
to prevent the coating for sliding off)  Douse chicken with liquid smoke. Set aside.
 When it's time to fry the chicken, heat oil in  In a shallow dish, mix together flour and
a cast iron skillet. The oil is hot enough when corn starch. Set aside.
a leftover clump of flour fries gently.  In a large bowl mix together eggs. Set aside
 Gently lower the tenders into the hot oil a  In another shallow dish, add crushed
few at a time. The oil should be steady with croutons. Set side.
lots of calm bubbles. It should not be  With one hand place the chicken in the flour
sputtering, smoking or popping out of the mixture.
pan. Reduce the heat if needed.  With the other hand, coat the chicken in
 Cook until underside is golden and then flip flour and shake off excess.
and continue cooking until that side is  Place the chicken in the egg mixture and
golden and crispy. (Cooking times will vary coat with the egg.
based on thickness.)  (Be sure to use one hand for the dry
 Remove from oil and let drain on a plate ingredients and the other for the wet
lined with paper towels or a cooking rack. ingredients to keep from clumping)
 Serve hot!  Shake off the excess egg and then place the
chicken in the croutons.
JUICY, CRISPY OVEN FRIED CHICKEN  Cover with croutons, being sure to pat them
DRUMSTICKS on so that they stick better.
 Place coated chicken on the grilll pan.
Ingredients  Repeat until all of the chicken is coated.
 3.5 lbs fresh chicken drumsticks  Baked for 30 minutes. (may need more or
 2 tablespoons salted cajun seasoning I use less time depending on thickness)
Old Bay  *optional* Brush chicken with melted butter
 Liquid smoke and sprinkle with parsley.
 1 cup flour
 1 tablespoon cornstarch
 2eggs
 (2 ) 5 oz bags seasoned croutons, crushed (I
crushed them in food processor)
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TENDER JUICY EASY ROASTED CORNISH  (I like to sprinkle on more parsley at this
HENS point but that's optional)
 Bake for 50-60 minutes, depending on size of
 Ingredients hens.
 8 carrot peeled and evenly chopped  Let hens rest for 15 minutes before eating.
 8 celery stalk roughly chopped
 1 yellow onion sliced BEER BATTERED FISH AND CHIPS
 5 springs rosemary can use more
 3 cloves minced garlic optional Ingredients
 4 Cornish hens thawed, rinsed and patted  Beer battered fish
COMPLETELY dry inside out.  2 lbs cod thawed, pat dry
 olive oil  1/4 cup all-purpose flour
 1 tablespoon salt  1/2 teaspoon salt
 1 tablespoon black pepper  14 cup P.A.N white cornmeal
 1 tablespoon garlic powder  ½ teaspoon garlic powder
 2 teaspoons smoked paprika  1/4 teaspoon black pepper
 2-3 tablespoons parsley  1/4 teaspoon smoked paprika
 3-4 tablespoons butter sliced  1/2 teaspoon blackened cajun seasoning
Directions  1 tablespoon melted butter
 Preheat oven to 450 F.  1 egg lightly beaten
 Spread out chopped vegetables and  1 egg white beaten until stiff
rosemary in the bottom of 9 x 13 inch baking  1/2 cup beer
dish.  oil for frying
 Rub olive oil lightly over the Cornish hens. Fries:
Set aside.  2 russet potatoes
 In a bowl, mix together spices and sprinkle  1/2 teaspoon onion salt
generously over the hens, being sure to  1/2 teaspoon smoked paprika
season the inside cavity as well. (double the  1/2 teaspoon parsley
spice mixture (or at least the salt) & let  1/4 teaspoon garlic powder
marinate for 3 hours if you're going for  1/2 teaspoon Italian seasoning
maximum flavor, but that's optional)  1/8 teaspoon black pepper
 Place the hens on top of the bed of  pinch of cayenne
vegetables. Directions
 Run your fingers under the skin to loosen it.  In a large bowl whisk together flour, salt and
 Place a slice of butter under the skin of each white cornmeal.
hen.  Mix in garlic powder, black pepper, smoked
 Tie the legs together with kitchen string or paprika, and blackened cajun seasoning.
foil paper.  Stir in melted butter, beaten egg and stiff egg
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whites.  1/4 teaspoon paprika
 Add in the beer and stir just until combined.  1/2 teaspoon parsley
Do not over stir.  1/8 teaspoon cayenne pepper
 Let batter rest covered in a warm place for 1  1/8 teaspoon onion powder
hour.  1/4 teaspoon red pepper flakes
 When the hour is up, heat some oil in a deep  2 teaspoons thyme ground
skillet.  1/4 teaspoon oregano
 Cut the potatoes into thin strips.  1/4-1/2 teaspoon salt
 Place potatoes into the oil and fry until  1/2 teaspoon cracked black pepper
lightly golden. Directions
 Drain paper towel  Preheat oven to 400 F.
 Immediately sprinkle with french fry  Line a baking sheet with foil paper. (I used
seasoning. an oiled grill pan)
 Dip the fish into the batter and let excess  In a bowl, combine cowboy butter
drip off. ingredients.
 Immediately place the fish into the hot oil  Remove about 2 tablespoons of the cowboy
and fry until deep golden brown. butter and set aside.
 Drain on paper towels.  In a small bowl, mix together seasoning mix.
 Serve fish and chip with tarter sauce and  Place salmon on baking sheet and coat very
ketchup. lightly in olive oil (top and bottom)
 Sprinkle seasoning mix evenly over salmon
BAKED SALMON (top and bottom).
 Pat on half of the reserved cowboy butter.
Ingredients  Bake salmon on middle rack for 6 minutes
 12 oz wild-caught salmon room temperature, (or until halfway done)
washed and dried  Remove from oven and brush salmon
 Olive oil about 2 teaspoons generously with remaining reserved cowboy
Seasoning Mix butter.
 1/4 teaspoon sea salt  Return to oven and bake for another until
 1/4 teaspoon cracked black pepper the fish flakes very easily with a fork (do not
 1/4 teaspoon paprika overcook or salmon will be dry. My thin
 1/4 teaspoon garlic fillets only needed 5 more minutes)
 1/4 teaspoon brown sugar  When fish comes out of the oven, garnish
Cowboy butter with parsley, paprika, red pepper flakes and
 4 tablespoons sweet cream unsalted butter fresh lemon zest.
softened  Serve salmon with the remaining cowboy
 1 tablespoon dijon mustard butter on the side.
 2 teaspoons garlic minced
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ROASTED CHICKEN BITES  Turn the oven to broil and broil for a few
minutes until chicken is done and the honey
Ingredients has caramelized a bit. (keep a close eye on it)
 1.5 lbs boneless chicken thighs  Serve.
 1 tablespoon extra virgin olive oil
 2 teaspoons smoked paprika CRISPY SPICY FRIED CHICKEN
 2 teaspoons garlic powder
 1 teaspoon onion powder Ingredients
 1/2 teaspoon ground sage Brine
 1/2 teaspoon cayenne pepper  1/2 gallon buttermilk
 1 /2 teaspoons chili powder  4 cloves garlic crushed
 1 teaspoon smoked salt can use a bit more if  1/2 white onion sliced
you prefer things a bit salty  1/2 cup hot sauce I used Franks
 Liquid smoke optional  3 Tablespoons salt optional, but adds great
 1/2 cup honey flavor
 1 teaspoon Worcestershire sauce  3 lbs fresh whole chicken cut up
 2 Tablespoons apple cider vinegar Seasoning blend
Directions  1 Tablespoon granulated sugar
 Cut chicken thighs into bite sized pieces.  1 Tablespoon salt can add more if desired
 Toss chicken in olive oil until pieces are  1 Tablespoon black pepper
lightly coated.  1 Tablespoon onion powder
 Mix together the spices.  1 Tablespoon cayenne can add more if
 Sprinkle spices generously over chicken until desired
well coated. (I never use all of this mixture)  1 Tablespoon cajun seasoning
 Place chicken in a plastic bag and let  1 Tablespoon paprika
marinate in the fridge for 3 hours or  1 Tablespoon garlic powder
overnight. (I've gotten away with only 1 hour  1 Tablespoon poultry seasoning
but the longer the better)  1 teaspoon celery salt
 Arrange chicken bites on a grill pan.  1 teaspoon smoked salt
 Sprinkle with liquid smoke.  1/2 tablespoon chili powder
 Preheat oven to 425 F.  3 cups self-rising flour
 Mix together honey, Worcestershire sauce  Egg mixture
and apple cider vinegar.  3eggs
 Brush mixture over chicken.  ¼ cup water
 Roast for 5 minutes.  1/2 cup hot sauce can use more if desired
 Brush again with honey mixture.  1 teaspoon garlic powder
 Roast for another 5-7 minutes and brush  Peanut oil or shortening for frying
again with honey mixture.  Cajun seasoning for sprinkling (if desired)
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Directions  Dip each piece of coated chicken into the egg
 In a large bowl, lined with a brining or mixture and shake off the excess egg mixture.
roasting bag, combine buttermilk, garlic, (Use one had to place the chicken in the
onion slice s, 1/2 cup hot sauce and salt (if mixture and the other hand to pull it out to
using). minimize clumping)
 Add chicken and tie the bag close so that the  Place chicken back into paper bag and shake
chicken is completely submerged in the to coat one last time.
brine.  Remove chicken from bag and place on a
 Refrigerate for up to 3 hours. plate. It's time to fry!
 Pour off the brine and shake off excess brine  Add oil to deep skillet and heat until a test
from chicken. (You can rinse if desired. I piece of flour fries gently. (about 350
didn't) degrees)
 Combine the seasoning blend.  Add chicken to skillet and cook until golden.
 Taste the seasoning blend to make sure it is (Oil should completely cover chicken. Fry
salty and spicy enough for your taste. Adjust dark meats together and white meats
the seasoning if needed.(It should taste bold) together. Do not overcrowd the pan.)
 Place chicken on a baking tray and sprinkle  When done, place chicken on a plate lined
on up to half of the seasoning mixture with paper towels to drain.
generously over the chicken on both sides.  Sprinkle with cajun seasoning as soon as the
Set aside. chicken come out of the oil, if desired.
 Mix the rest of the spices into the flour. DO  Serve hot and add hot sauce!
THIS GENTLY. IF THAT SPICY FLOUR
"S MOKE" GETS IN YOUR NOSTRILS IT ROASTED HONEY MUSTARD BBQ
WI LL BURN. TRUST ME. Taste the flour CHICKEN THIGHS
and make sure it tastes seasoned Add in
more seasoning to your liking. Flour Ingredients
SHOULD taste seasoned. (I usually add in  1.5 lbs bone-in chicken thighs about 5
more salt, garlic powder, onion powder, and medium thighs, completely dry
cayenne)  2 tablespoons unsalted butter
 Place the flour mixture into a large paper  2 tablespoon olive oil
bag.  1 teaspoon salt
 Add chicken to the bag.  1/2 teaspoon black pepper
 Close the bag tightly and shake to coat the  1 teaspoon garlic powder
chicken.  1/3 cup smokey BBQ Sauce I used Sweet
 Remove the coated chicken from bag and Baby Ray's
shake-off the excess flour. Set aside.  1/2 cup mayonnaise
 In a large dish, combine eggs, water, hot  1/2 cup sour cream
sauce and garlic powder.  2 tablespoons yellow mustard
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 1/4 cup honey  1 tablespoon poultry seasoning
Directions  1 tablespoon parsley
 Preheat oven to 425 F.  1 tablespoon onion powder
 Combine butter and olive oil in a small bowl.  1 tablespoon garlic powder
 Brush chicken thighs lightly with olive oil &  1 teaspoon black pepper
butter mixture.  2 teaspoons cajun seasoning
 Combine salt, black pepper and garlic  1 tablespoon brown sugar
powder. Gravy
 Season chicken generously on both sides  2 celery sticks diced
with seasoning mixture.  1/2 green bell pepper diced
 Place chicken on a roasting pan.  1/2 white onion diced
 Roast for 20 minutes.  mushrooms dice (optional)
 Remove from oven and brush with BBQ  6-8 tablespoons unsalted butter
sauce.  1/2 cup all-purpose flour
 Return to oven and roast for another 15  3 cups chicken broth
minutes.  1/2 cup whole milk warmed
 Meanwhile prepare honey mustard by  1/2 cup heavy whipping cream warmed
combining mayonnaise, sour cream,  salt pepper, parsley, onion powder, garlic
mustard and honey. (note: This sauce gets powder, to taste.
better when it has had a chance to sit for at Directions
least 30 minutes so make ahead if possible)  Preheat oven to 275 F.
 Remove chicken from oven and brush with  Combine seasonings.
honey mustard sauce.  Brush wings evenly with olive oil to
 Return to oven and broil until chicken is coat.( Could also use melted butter)
done, skin is crisp and sauce is sticky, about  Sprinkle wings generously with seasonings,
10-15 minutes. massaging seasonings into wings. Add more
 Let rest for 10 minutes before serving. olive oil to help distribute the seasoning if
 Brush on additional honey mustard if needed. (use as much of the seasoning as
desired. desired)
 Garnish with parsley flakes.  *optional step for more flavor* Cover wings
and let marinate for 4 hours or overnight.
BAKED SMOTHERED TURKEY WINGS  Place the wings in a roasting pan and over
tightly with foil.
Ingredients  Bake for 2 1/2 hours.
 4 lb turkey wings  *optional step for a crisp skin* Uncover for
 olive oil the last few minutes and broil both sides to
Seasoning mix crisp up the skin.
 1 tablespoon salt  Drain the excess juices from pan (you could
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also use some of the juices for broth if  Cut the lemon, lime, and orange into eight
desired.) pieces each.
 Line the pan with foil and place turkey into  Add all of the remaining ingredients to the
the pan. Set aside. saucepan. Reduce the heat to low and cover.
 To make the gravy, melt butter in deep Let simmer for 30 minutes.
skillet.  Pour this mixture into a large pot. Add the
 Add chopped veggies and sautéed until remaining water (cold) and refrigerate the
almost tender. brine until it is completely cooled.
 Whisk in flour and cook over medium heat  If you are using a frozen turkey, it must be
until flour is golden and no longer has a raw completely defrosted before brining. Place
flour taste. the poultry and brine in a large plastic
 Whisk in chicken broth, milk and heavy container. The poultry should be fully
cream. surrounded by the brine. Keep the turkey
 Simmer until gravy has thickened to your refrigerated throughout the brining time.
liking. Brine for 1 hour per pound. Do not brine for
 Pour the gravy over the turkey, cover and more than 24 hours.
bake for 45 minutes to an hour.  Thoroughly rinse all the brine from the
 Serve immediately with rice. turkey before cooking. Otherwise, there will
be a salty flavor to the turkey.
CITRUS TURKEY BRINE  Serve your cooked turkey and enjoy!
Ingredients ROASTED PEPPER CHICKEN

 1 gallon water (divided)
 1 cup salt (or 1 1/2 cups Kosher or coarse Ingredients
salt)  5 lb. chicken cut up
 3/4 cup sugar  1/2 - 1 tablespoon olive oil I used a little
 1 large lime under a tablespoon. Use just enough to coat
 1 lemon chicken
 1 orange  Spice mixture (double if you like lots of
 1 onion (cut into thick slices) spice)
 4 cloves garlic (crushed)  1 teaspoon seasoning salt or plain salt can
 4 bay leaves add more if you like it a tad bit salty
 1 tablespoon thyme (dried)  1 teaspoon black pepper
Directions  1 teaspoon cajun seasoning
 Gather the ingredients.  1 teaspoon paprika
 In a large saucepan, bring 4 cups of water to  1 teaspoon Italian seasoning
a low boil. Add the salt and sugar and stir un  1 teaspoon oregano
til they are completely dissolved.  1 teaspoon garlic powder
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 1 teaspoon onion powder  1 1⁄2 teaspoons chili powder (can more if
 1 teaspoon brown sugar packed desired)
 1 teaspoon of poultry seasoning optional  1⁄2 teaspoon black pepper
 1 green bell pepper sliced  1⁄2 teaspoon Old Bay w/ Blackening
 2 red bell peppers sliced seasoning
 4 celery stalks cut up  (optional, but yum!)
 1/2 red onion sliced  2 teaspoons chipotle powder (add more if
 Melted butter you like heat)
Directions  1 1⁄2 teaspoons garlic powder
 Toss chicken with olive oil.  1 teaspoon onion powder
 Combine spices and sprinkle generously  3⁄4 teaspoon paprika
over chicken and under the skin.  1⁄2 teaspoon cumin (can also add a bit of
 Cover at let sit overnight or for at least 4 dried cilantro if desired)
hours  Juice of 1 lime
 Preheat oven to 425. F  Fresh cilantro, garnish
 Line a casserole dish with foil. Avocado Sauce:
 Spread peppers, onions and celery in an even  1 avocado
layer in pan.  5 Tablespoons sour cream
 Place chicken on top of vegetables.  2 Tablespoons fresh cilantro, chopped
 Bake for 45 minutes  3 cloves of garlic, minced
 Remove from oven and spread melted butter  Juice of 1 lime
over chicken.  salt and pepper, to taste
 Return to oven and cook for another 10-15 Directions
minutes or until fully cooked. (you can also  Brush wings with mayonnaise.
broil for the last few minutes to crisp up the  Mix together chipotle seasoning spices.
skin)  Sprinkle spice mixture generously over
 Let chicken rest for a few minutes before chicken. Use your hands to really work the
serving. spices into the chicken.
 Cover and refrigerate for an hour.
CHIPOTLE LIME CHICKEN  Preheat oven to 450.
DRUM-MATTES  Arrange chicken on a foil-lined baking sheet
brushed lightly with oil.
Ingredients  Bake for 20 minutes.
 20 fresh chicken drummattes or wings  Drain off the juice.
 1⁄4 cup mayonnaise  Return chicken to oven and broil to crisp up
 Chipotle seasoning rub the skin. Watch carefully, this only takes a
 1 tablespoon brown sugar few minutes.
 2 teaspoons salt  Arrange chicken on a platter and garnish
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with fresh cut cilantro and the juice of 1  Place the chicken on a greased grill pan.
fresh lime.  Bake for 25-30 minutes or until chicken is
 Make the avocado sauce by pureeing done and bacon is crisp. You can broil for
avocado and sour cream. the last few minutes if desired to crisp up the
 Add in cilantro, garlic and enough water to bacon more.
thin it out (if desire) Puree until smooth. Stir  Serve piping hot! Garnish with parsley if
in lime juice. Add salt and pepper to taste. desired.
BACON WRAPPED CHICKEN TENDERS BAKED PARMESAN TILAPIA
 1 lbs. chicken tenders (about 10 chicken  4 tilapia fillets, thawed
tenders)  Old Bay with Blackened Seasoning
 10 strips bacon, sliced in half length-wise (I  Seasoning salt (I used Lawry's)
used turkey bacon)  4 Tablespoons Mayonnaise (I used Duke's)
 1⁄2 -1 teaspoon salt  1⁄2 cup parmesan cheese,
 1 teaspoon paprika shredded (I used a parmesan-romana-asiago
 1⁄2 teaspoon black pepper mixture)
 1 teaspoon onion powder  1⁄2 cup panko breadcrumbs
 1⁄2 teaspoon italian seasoning  1-2 tablespoons butter, softened
 1 teaspoon garlic powder  1⁄4 teaspoon paprika
 2⁄3 cup light brown sugar, packed  1⁄4 teaspoon garlic powder
 2 tablespoons chili powder  1⁄4 teaspoon black pepper
 1⁄4 teaspoon basil
Directions  1⁄2 tablespoon green onion flakes (can use
 Preheat oven to 350 F. regular onion flakes)
 Mix together salt, paprika, black pepper, Directions
onion powder,italian seasoning, and garlic  Preheat oven to 350
powder.  Place fillets on a baking sheet lined with foil
 Sprinkle mixture evenly over chicken paper and sprayed with nonstick cooking
tenders, (top and bottom) completely coating spray.
them generously in the spices.  Season top of fillets generously with old bay
 Wrap two sliced bacon strips around the and seasoning salt.
chick en tender. Tuck in and loose ends.  Bake for 10 minutes.
 Mix together brown sugar and chili powder.  Meanwhile mix the remaining ingredients in
 Sprinkle this mixture generously over bacon a medium-size bowl.
wrapped chicken, top and bottom. Press the  When fish comes out of the oven switch the
sugar mixture into the chicken to pack it on. oven to a LOW BROIL.
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 Top the fish with a layer of the breadcrumb  Place chicken in roasting pan.
mixture, pressing it gently into the fish to  Cook for 45 minutes and then baste.
keep it in place. (I always have a bit of the  Return to oven and cook for another 15
mixture left over) minutes or until golden. Lightly tent with foil
 Broil for 3-5 minutes or until the topping is if chicken is browning too quickly.
golden.  Let chicken cool for 15 minute before
 Garnish with parsley. carving. Enjoy!
 Serve and enjoy!
CHILI SALMON WITH PINEAPPLE MANGO
LEMON GARLIC & ROSEMARY ROASTED SALSA
CHICKEN
Ingredients
Ingredients  Pineapple mango salsa(prepare salsa a day
 5 lb whole chicken washed & dried ahead if possible)
 2 Tablespoons olive oil  1 pineapple, diced
 1/2 cup butter softened  1 mango, diced
 2 large springs fresh rosemary diced finely  1⁄2 red onion, diced
 4 garlic cloves minced  1 jalapeño, diced
 zest of 4 lemons  handful fresh cilantro, chopped
 salt & pepper  1 lime
 Fresh lemon juice 2 lemons  salt
 Cavity stuffing sliced lemons, sliced onions,  Baked chili salmon:
spring of rosemary  3-4 salmon fillets
Directions  1⁄2 lemon
 Preheat oven to 425.  salt
 Add butter to a medium sized bowl.  1⁄2 Tablespoon chili powder
 Add in olive oil, rosemary, garlic and lemon  1⁄2 teaspoon garlic powder
zest.  1⁄2 teaspoon onion powder
 Stir to combine. Set aside.  1⁄2 teaspoon cumin
 Generously season chicken with salt and  1⁄2 teaspoon brown sugar
pepper, including inside of the cavity.  1⁄4 teaspoon black pepper
 Brush the butter mixture onto the chicken  Butter
generously covering up all of the chicken. Directions
 Squeeze the juice of 2 lemons all over the  Prepare the salsa by adding pineapple,
chicken. mango, red onion, jalapeño, and fresh
 Stuff the chicken with lemon slices, cilantro into a large bowl.
rosemary and onions.  Drizzle with lime juice and sprinkle with
 Tie together the legs if desired. salt.
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 Mix well to combine.  Preheat oven to 450 F.
 Cover and refrigerate until ready to use.  Place chicken wings in a single layer on a
 Preheat oven to 400. baking pan lined with non-stick foil.
 Place salmon fillets in a casserole dish lined  Sprinkle wings generously with salt and
with foil. pepper.
 Drizzle both sides of salmon with lemon  Bake for 20 minutes.
juice.  Prepare the sauce by combining remaining
 Sprinkle both sides generously with salt. ingredients into a large bowl.
 Combine chili powder, onion powder, garlic  When wings come out of the oven place them
powder, cumin, brown sugar and black into the sauce and toss them around so that
pepper. they are covered in the sauce.
 Sprinkle both sides of salmon generously  Pour the chicken and any remaining sauce
with the chili mixture. back onto the baking pan and arrange in a
 Place a long slice of butter on top of each single layer.
fillet.  Return to the oven and bake for another 10
 Bake for 12-15 minutes. (I always keep a minutes (I usually flip the chicken after 5
really close eye on them, checking often after minutes to coat it in the sauce)
the 12 minute mark.) Salmon will be tender  After 10 minutes, turn the oven to high broil
and flaky when cooked to perfection. and broil for 8 to 10 minutes. Flipping
 Remove from oven and let cool for 5 minutes. during the halfway mark so that both sides
 Plate the salmon and top with pineapple of the wings are crisp and the sauce become
mango salsa. syrupy. Watch the chicken carefully as some
ovens broil super fast.
TANGY BAKED CHICKEN WINGS  Remove from oven and plate.
 Garnish with parsley flakes, green onion
Ingredients flakes or sesame seed.
 3 lbs fresh chicken wings completely thawed  Serve and enjoy!
 salt and pepper
 1/2 cup honey EASY AND JUICY WHOLE ROASTED
 2 tablespoons brown sugar TURKEY
 2 tablespoons orange juice
 1/4 cup soy sauce Ingredients
 1 tablespoon distilled white vinegar  16 lb turkey thawed, inside packets removed
 1/2 teaspoon black pepper Brine:
 1/4 teaspoon cayenne pepper  1 gallon buttermilk
 1/4 teaspoon paprika  8 tablespoons kosher salt
 1/4 garlic powder  2 tablespoon poultry seasoning.
Directions  1 tablespoon black pepper
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 6 cloves garlic crushed the turkey, until covered with butter. Reserve
 1 white onion chopped some of the butter if desired.
Inside cavity:  Place turkey in a roasting pan, breast side
 1 teaspoon salt up.
 1 teaspoon pepper  Place on the lower rack in the oven and bake
 1 apple uncovered for 3 hours and 45 minutes to 4
 1 orange hours.
Seasoned butter:  Cover with foil for the last 45 minutes (if you
 1 stick butter are content with the browning) and also
 2 tablespoons olive oil remove the apple and orange at this point.
 1 teaspoon cajun seasoning  Remove from oven when done.
 1 tablespoon poultry seasoning  Let rest for 20 minutes. Enjoy!
 1 teaspoon oregano
 1 teaspoon basil TURKEY SAUSAGE PATTIES
 1/2 teaspoon thyme
 1/2 teaspoon garlic flakes Ingredients
 1/2 teaspoon paprika  1 lb ground turkey
Directions  1 1/2 teaspoon seasoning salt or smoked salt
 Combine the brine ingredients in a large  1 1/2 teaspoon black pepper
bowl.  1/2 teaspoon garlic powder
 Line a large bowl, pot or bucket with an  pinch of clove
oven roasting bag.  pinch of red pepper flakes
 Place the turkey into the bag and pour in the  pinch of cayenne optional
brine.  1 teaspoon sage
 Tie the bag, making sure all the air is out  1/2 tablespoon of brown sugar can use more
and the buttermilk brine is completely  1/2 -1 teaspoon fennel seed these are pretty
surrounding the turkey. strong
 Refrigerate overnight.  1 teaspoon thyme
 Preheat oven to 325.  1 Tablespoon olive oil option
 Rinse the brine off completely.  butter and olive oil fro frying
 Dry the turkey with paper towels until Directions
completely dry.  Place ground turkey in a large bowl; set
 Combine the salt and pepper and rub inside aside.
of the turkey cavity.  Mix together spices.
 Stuff the cavity with an apple and orange.  Add spices to ground turkey and mix until
 Combine all of the seasoned butter spices are evenly distributed throughout the
ingredients. meat.
 Brush this butter mixture generously onto  Mix in olive oil if using. (this add extra
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moisture) salt to the melted butter and stir to combine.
 Shape turkey sausage into small patties.  Dip each piece of chicken in the butter
 Fry up a small sample patty to test out the mixture.
seasonings. Adjust the seasoning if needed.  Place chicken on a roasting pan or grilling
 Refrigerate overnight. pan.
 Heat a bit of olive oil and butter in a large  When all the chicken has been dipped in
skillet on medium heat. butter, sprinkle generously with more hot
 Place sausages into the hot skillet and cook salt. Really get it covered up!
until until browned and the middle is no  Add the extra butter if desired.
longer pink.  (You can let it marinate in the fridge to
 Cooking time will vary based on the maximize the flavors or throw it right into
thickness of the patty. the oven)
 Be careful not to overcook or the sausages  Bake for 30-35 minutes or until juices run
will be dry in texture. clear.
 Let sausage drain on paper towels.  Turn on the broiler the last few minutes of
 Serve or freeze. cooking to crisp the skin more if desired.
 Let chicken rest for 5-10 minutes when it
LEMON HOT SALT CHICKEN comes out of the oven.
 Serve hot or cold. Taste great either way!!
Ingredients
 Mild hot salt mix GRILLED HONEY TERIYAKI BBQ
 1 teaspoon seasoning salt CHICKEN
 1⁄2 teaspoon hickory salt or any other
smoked salt (I used applewood smoked salt) Ingredients
 1 teaspoon garlic powder  5 lb chicken, cut up
 1 1⁄4 teaspoon paprika  Seasoning blend
 1⁄2 teaspoon black pepper  1⁄2 tablespoon paprika
 1⁄2 teaspoon chipotle chile powder  1⁄2 tablespoon garlic powder
 1⁄2 teaspoon thyme  1⁄2 teaspoon sugar
 1⁄2 teaspoon oregano  1⁄2 teaspoon seasoning salt
 1⁄4 teaspoon red pepper flakes  1⁄2 teaspoon black pepper
 1 whole chicken, cut up (about 4-5 lbs)  Honey teriyaki bbq sauce
 1⁄2 cup butter, melted (can use less)  1 cup raw honey
 1⁄4 cup lemon juice  1⁄2 -3/4 cup original bbq sauce (I use Sweet
Directions Baby Rays)
 Preheat oven to 400.  1⁄4 cup teriyaki sauce
 Mix the hot salt spices together. Set aside.  1⁄8 cup soy sauce (sometimes I use more if I
 Add lemon juice and 1 tablespoon of the hot want it saltier)
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 2-3 cloves garlic, minced  4 tablespoons butter, melted
 ¼ cup white onion diced  2 teaspoons chili powder
Directions  2 teaspoons paprika
 Lightly coat chicken in olive oil.  1 teaspoon red pepper flakes
 Season chicken generously with season  2-3 teaspoons salt
blend.  2 teaspoons prepared mustard
 Refrigerate for at least 4 hours (overnight is  1 tablespoon Worcestershire sauce
best) Directions
 Prepare the honey teriyaki sauce by adding  Preheat oven to 450.
all sauce ingredients in a small pot.  Place chicken on a foil-lined baking sheet
 Stir to combine. and season both sides generously with garlic
 Bring to a boil over medium heat while pepper seasoning.
stirring.  Mix all of the remaining ingredients in a
 Reduce heat and simmer for 15 minutes. bowl to create the bbq sauce.
 Remove from heat. Sauce will thicken as it  Place the sauce in the microwave to melt the
cools. (it's taste better the next day, but still butter if needed.
GREAT on the 1st day)  Cover both sides of the chicken with bbq
 Heat grill to medium heat. sauce.
 Place chicken on generously greased grill.  Bake skin side up for 40-45 minutes, basting
 Brush chicken with sauce. As sauce cooks with the bbq sauce every 15 minutes.
onto the chicken keep brushing on more  Turn the oven to broil for the last two
sauce. (about 20-25 minutes per side) minutes of baking and broil for 1-2 minutes
 Flip the chicken once and brush sauce on the to crisp up the skin. Watch it carefully.
other side of chicken, repeating multiple  Remove from oven and let chicken rest for
times as the sauce cooks onto the chicken. about 5-7 minutes before serving.
 When chicken is done remove from grill.
Let chicken rest for 5 minutes. Enjoy! BAKED BUFFALO WINGS
BAKED BBQ CHICKEN Ingredients

 20 wings
Ingredients  5 slices of onion
 1 small chicken, cut up (5 lbs)  2 celery stalks
 garlic pepper seasoning  1 tablespoon seasoning salt
 1⁄2 cup ketchup  1⁄2 teaspoon red pepper flakes
 2 Tablespoons lemon juice  1⁄2 cup Earth Balance Spread
 1⁄2 cup water  1⁄2 cup Franks hot sauce
 6 Tablespoons brown sugar  1⁄2 teaspoon garlic powder
 1⁄4 cup apple cider vinegar  couple dashes black pepper
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 1 tablespoon dried parsley or celery flakes  2 garlic cloves, minced
 Few dashes cajun seasoning.  1-2 Tablespoons olive oil
Directions  1 Tablespoon salt (I never use all of it)
 Add chicken wings, onion slices, celery,  1 Tablespoon pepper (I never use all of it)
seasoning salt, and red pepper flakes to a  4 Tablespoon butter, melted
large pot.  1 green apple, sliced
 Fill the pot with just enough water to cover  1⁄2 orange, slice
the ingredients in the pot.  1 garlic clove
 Bring to a boil and immediately reduce heat Directions
to a simmer.  Place the fresh vegetables in a large bowl.
 Simmer for 10-12 minutes. (chicken will not  Add 2 cloves of minced garlic.
be fully cooked)  Drizzle on some extra virgin olive oil and
 Remove the chicken from the water. sprinkle some pepper.
 Dry the chicken off completely. Get it as dry  Use your hands to toss everything to get
as you can. them combined and coated with olive oil.
 Grease a baking rack generously with  Dump them into a casserole dish.
cooking spray.  Prepare the Chicken
 Place chicken on the rack.  Wash and dry the chicken.
 Broil on LOW for 12 minutes. Flip the  Season the cavity with salt and pepper.
chicken and broil for another 10 minutes or  Coat the chicken generously with butter.
until chicken is done and crisp.  Sprinkle with salt and pepper.
 In a saucepan melt the earth balance.  Stuff the inside of the chicken with chopped
 Add the hot sauce, garlic powder, parsley, apples, oranges and garlic. Assemble
black pepper and cajun seasoning.  Place the chicken on top of the vegetables.
 Stir until heated, do not boil. Remove from  Tie kitchen thread around the legs to hold
heat. them together if desired. You may also use
 Toss chicken in the hot sauce mixture. some toothpicks to close the cavity of the
 Plate and serve with celery stick, carrots, chicken.
blue cheese dressing and ranch dressing.  Bake for 1 ½ to 2 hours.
WHOLE ROAST CHICKEN AND HONEY CURRY CHICKEN THIGHS

VEGETABLES
Ingredients
Ingredients  5 boneless chicken thighs
 5 lb whole chicken  1/4 cup raw honey
 5 carrot, chopped  1/4 cup melted, butter
 12 red potatoes, chopped or left whole  1/4 cup dijon mustard
 1 medium yellow onion, chopped  2 Tablespoons soy sauce
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 1 Tablespoon Curry Powder  1⁄2 Tsp Red Chili Powder
 1 garlic clove, minced  1⁄2 Tsp Garam Masala Powder
 2/3 cup onions, diced  1⁄2 Tsp Cumin Powder
 Black pepper (optional)  1⁄2 Tsp Coriander Powder
 Parsley (garnish) Directions
Directions  Add green chilies, fresh coriander and
 Mix all the ingredients, except chicken thighs minced beef to a food processor and process
in a large bowl. until just combined (don't turn it into a very
 Reserve a small amount of the mixture for smooth paste).
basting.  Transfer the mixture into a bowl.
 Place chicken thighs in a dish or zip lock bag  Grate one medium-size onion, then squeeze
and add the sauce mixture. the water out completely from the grated
 Cover and marinade in the refrigerator for onion (otherwise there will be too much
4- 8 hours. moisture in y our beef and they will fall off
 Heat buttered grill pan on medium high the skewer then add it to your beef.
heat.  Then into your meat add garlic-ginger paste,
 Place the chicken thighs onto the pan. salt, pepper, chili flakes, chili powder, garam
 Cook for about 6-8 minutes per side, masala powder, cumin powder and
depending on the thickness of the chicken. coriander powder.
Adjust the heat to medium if needed.  Mix everything using your hand until well
 When the first side is done, flip the chicken incorporated.
over and cook until done.  Cover and refrigerate the meat mixture for
 Baste with reserved sauce if desired. at least 1-2 hours to marinate.
 When done, plate and serve.  To form the kebabs, first wet your hand with
 Add parsley for garnish. water so the mixture won't stick to your
hand,then scoop out a medium size ball of
SEEKH KEBAB IN A PAN the meat mixture and pierce it through a
wooden skewer, then spread the meat on the
Ingredients skewer with your hand.
 500 Grams Minced Meat (Beef/mutton, 70%  Starting from the top push down on the meat,
Lean, 30% Fat) press your middle finger in a diagonal angle
 4 Small Size Green Chilies down the beef skewer to make the signature
 1⁄4 Cup Fresh Coriander (Chopped) grooves on the kebab. Repeat the process on
 1 Medium Size Onion both sides until you get the desired shape.
 1 Tbsp Ginger Garlic Paste
 1 Tsp Salt
 1⁄2 Tsp Black Pepper
 1⁄2 Tsp Chili Flakes
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 Line a muffin pan with cupcake liners. Set
CUPCAKES aside.
 In a large bowl sift together flour, baking
soda,salt, cinnamon, clove, ginger, and
nutmeg. Set aside.
 In a large bowl beat white sugar, brown
sugar and oil until combined.
 Mix in eggs one at a time.
 Add dry ingredients into wet ingredients,
 alternating with the buttermilk until batter
is well combined.
 Fold in carrots, stirring to combine.
 Spoon batter into prepared cupcake liners,
MOIST CARROT CUPCAKE filling to about 3/4 full.
 Bake for 20-22 minutes. (may need less time)
Ingredients  Remove from oven and let cupcake cool in
 2 cups all-purpose flour pan until they are warm enough to touch.
 1 teaspoon baking soda  Transfer them to a cooling rack to finish
 1/4 teaspoon salt cooling completely.
 2 teaspoons cinnamon  Once cooled frost with cream cheese frosting
 1/4 teaspoon clove and a sprinkling of pecans.
 1/4 teaspoon ginger
 1/4 nutmeg RED VELVET CUPCAKE
 1 cup white sugar
 1/2 cup light brown sugar Ingredients
 1 cup vegetable oil  2 cups sugar
 3eggs  3/4 cup vegetable oil
 1 teaspoon vanilla extract  2 eggs room temperature
 1 cup buttermilk  1 cup buttermilk room temperature
 1 cup carrots pureed with ¼ cup water  2 teaspoons vanilla extract
 1 cup finely grated carrots use the smallest  1 oz red food coloring
side of grater  1/2 cup hot water
 1 cup regular shredded carrots use larger  1 teaspoon white distilled vinegar
shred side of grater  2 cups all-purpose flour
 Cream Cheese Frosting & pecan pieces  1 teaspoon baking soda
 1 teaspoon baking powder
Directions  1 teaspoon salt
 Preheat oven to 350. F.  2 Tablespoons unsweetened cocoa powder
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 Preheat oven to 325 F  1/2 cup heavy whipping cream
 In a large bowl mix together sugar and oil Directions
until well combined.  Preheat oven to 325 F.
 Beat in eggs until mixture is uniform in  Place cupcake liners into pan and lightly
color. spray with nonstick cooking spray. Set aside.
 Add in buttermilk, vanilla extract and food  In a large bowl stir together oil and sugar.
coloring.  Mix in eggs, lime zest, lime juice, lemon
 Mix until well combined. extract,vanilla extract, tequila, and
 Mix in hot water and distilled vinegar. Add cointreau.
flour.  Stir in flour, baking powder and salt.
 Mix together baking soda, baking powder,  Mix in heavy whipping cream.
salt and add to bowl.  Pour batter evenly into prepared pan.
 Add in cocoa powder.  Bake for 20-22 minutes (check on it at the 18
 Mix to combine all ingredients. minute mark)
 Line a muffin pan with cupcake liners.  Mix together margarita glaze ingredients.
 Pour 1/4 cup of batter into each liner.  Brush the tops of the cupcakes with the glaze
 Bake to 18-20 minutes or until tops are and let cool slightly before removing the
spongey to the touch. cupcakes to a cooling rack to cool
 Remove from oven and let cupcakes sit in completely.
pan for 5 minutes.
 Place cupcakes on a cooling wrack to finish WATERMELON CUPCAKES
 cooling.
Ingredients
MARGARITA CUPCAKES  20g unsalted butter, melted
 1 cup (220g) caster sugar
Ingredients  2 large eggs
 1/2 cup vegetable oil  1⁄2 tsp salt
 1 1/4 cups sugar  2 tsp Queen Natural Vanilla Extract
 2eggs  Queen Red Food Color Gel
 1/2 tablespoon lime zest  2 cups + 2 tbsp (320g) self-raising flour
 1/4 cup fresh lime juice  250ml milk
 1/2 teaspoon lemon extract  1/2 cup mini choc chips
 1/2 teaspoon vanilla extract Directions
 2 tablespoons tequila  Preheat oven to 180°C (fan forced). Grease
 2 tablespoon cointreau orange liqueur or line 2 x 12 cup muffin pans with paper
 1 1/2 cups all purpose flour sifted cups.
 1 1/2 teaspoons baking powder  Beat butter and sugar until well combined.
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 Add all remaining ingredients, and mix on combined.
low until combined. Increase speed to high  Slowly mix dry ingredients into the wet
and mix for 3 minutes. ingredients until no lumps remain. Fill
 Stir through choc chips. cupcake liners 2/3 of the way full.
 Fill muffin cups 3/4 full, and bake for 20-25  Bake for 20 minutes or until a toothpick
minutes, until cake springs back when inserted in the center comes out clean.
pressed lightly. Allow to cool completely  Allow to cool completely before frosting.
before icing.
PEPPERMINT MOCHA CUPCAKES
PINA COLADA CUPCAKES
Ingredients
Ingredients  1/2 cup (115g) unsalted butter
 1 and 2/3 cups (210g) all-purpose flour  2 ounces semi-sweet baking chocolate
(spoon & leveled)  1 heaping Tablespoon instant coffee*
 1/2 teaspoon baking powder  1/2 cup (64g) unsweetened cocoa powder (not
 1/4 teaspoon baking soda Dutch processed)
 1/2 teaspoon salt  3/4 cup (95g) all-purpose flour* (spoon &
 3/4 cup (150g) packed light or dark brown  leveled)
sugar  1/2 teaspoon baking soda
 1/4 cup (50g) granulated sugar  3/4 teaspoon baking powder
 1/2 cup (115g) unsalted butter, melted  1/4 teaspoon salt
 1 large egg, at room temperature  2 large eggs, at room temperature
 1/2 cup (120ml) pineapple juice*  1/2 cup (100g) granulated sugar
 1/2 cup (120ml) full-fat coconut milk*  1/4 cup (50g) packed light brown sugar
 2 teaspoons pure vanilla extract  1 teaspoon pure vanilla extract
 optional: coconut, pineapple slices, and  1/2 teaspoon peppermint extract
cherries for decorations.  1/2 cup (120ml) buttermilk
 Preheat oven to 350°F (177°C). Line a  Preheat the oven to 350°F (177°C). Line a
12-count muffin pan with cupcake liners. Set 12-count muffin pan with cupcake liners.
aside.  Melt the butter and chocolate together in the
 Make the cupcakes: In a medium bowl, mix microwave.
together flour, baking powder, baking soda,  Microwave in 30 second increments, stirring
and salt. Set aside. between each time. You may also melt the
 In a large microwave-safe bowl, melt butter butter and chocolate over low heat on the
in the microwave. Whisk in brown sugar and stovetop. Stir until combined, then mix in the
granulated sugar. Whisk in egg, pineapple instant coffee. Set aside to slightly cool.
juice, coconut milk, and vanilla extract until  In a medium bowl, toss the cocoa powder,
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flour, baking soda, baking powder, and salt about 3-4 minutes. Do not skimp on the
together until thoroughly combined. amount of creaming time.
 In a large bowl, whisk the eggs, sugar, brown  Add sour cream, vanilla extract and and key
sugar, vanilla extract, and peppermint lime zest and mix until well combined.
extract together until smooth. Add the  Add egg whites in two batches, mixing until
cooled butter/chocolate and whisk until well combined after each. Scrape down the
smooth. sides of the bowl as needed to be sure all
 Add half of the flour mixture, then half of ingredients are well incorporated.
the buttermilk. Repeat until everything is  In a separate bowl, whisk together flour,
added. Stir until *just* combined;do not baking powder and salt.
over-mix. The batter will be very thick like  In a separate small measuring cup, combine
pudding. the milk and key lime juice.
 Divide the batter between 12 liners in your  Add half of the dry ingredients to the batter
cupcake pan. and mix until well combined.
 Bake for 18 minutes, or until a toothpick  Add the milk mixture and mix until well
inserted in the center comes out clean. combined.
 Allow to cool completely before frosting.  Add remaining dry ingredients and mix
until well combined. Scrape down the sides
KEY LIME CUPCAKES of the bowl as needed to be sure all
ingredients are well incorporated.
Ingredients  Fill the cupcake liners about three quarters
 6 tablespoons unsalted butter, room full. Bake for 15-17 minutes, or until a
temperature toothpick inserted comes out with a few
 3/4 cups sugar crumbs.
 6 tablespoons sour cream  Remove cupcakes from oven and allow to
 1/2 teaspoon vanilla extract cool for 2-3 minutes, then remove to cooling
 1 1/2 teaspoon key lime zest rack to finish cooling.
 3 egg whites
 1 1/4 cups (163g) all-purpose flour CARAMEL APPLE CUPCAKES
 2 teaspoons baking powder
 4 tablespoons milk  1 2/3 cups all purpose flour
 4 tablespoons key lime juice  1/2 cup brown sugar
Directions  1/2 cup sugar
 Preheat the oven to 350°F and prepare a  1/4 tsp baking soda
cupcake pan with cupcake liners.  1 1/4 tsp baking powder
 In a large mixing bowl, cream the butter and  1 tsp cinnamon
sugar together until light in color and fluffy,  1/8 tsp nutmeg
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 3 egg whites  1/2 teaspoon baking powder
 2 tsp vanilla extract  1/2 teaspoon baking soda
 1/2 cup sour cream  1/4 teaspoon salt
 1/2 cup milk  1 cup granulated sugar
 3/4 cup salted butter, slightly melted  1 tablespoon canola oil
 1 large apple, peeled and chopped  1/4 cup + 3 tablespoons vegetable shortening
Caramel buttercream:  2 egg whites
 1 cup salted butter  1/2 cup sour cream
 1 cup shortening  1 teaspoon clear vanilla extract
 8 cups powdered sugar  1 teaspoon natural butter flavoring
 3/4 cup + 2 tbsp caramel sauce  1/2 cup buttermilk
Directions  1/4 cup rainbow sprinkles
 Preheat oven to 350 degrees.
 Whisk together flour, sugars, baking soda, Directions
baking powder, cinnamon and nutmeg in a  Preheat oven to 350 F. Line a muffin tray
large mixing bowl. with cupcake liners and set aside.
 Add egg whites, vanilla extract, sour cream,  In a large bowl, whisk together flour, baking
milk and butter and mix on medium speed powder baking soda and salt. Set aside.
just until smooth. Do not over mix.  In a separate large bowl stir together sugar,
 Stir in chopped apples oil and shortening until well combined.
 Fill cupcake liners about 3/4 full.  Stir in egg whites, sour cream, vanilla
 Bake 17-19 minutes. extract and butter flavoring.
 Allow to cool for 1-2 minutes, then remove to  Add the dry ingredients into the wet
cooling rack to finish cooling. ingredients alternating with the buttermilk.
 To make the buttercream, combine butter  Fold in the sprinkles.
and shortening and mix until smooth.  Fill cup-liners 3/4 full of batter.
 Add 4 cups of powdered sugar and mix until  Bake for 18-20 minutes or until tooth pick
smooth. inserted into center comes out clean.
 Add caramel sauce and mix until smooth.  Place on a cooling rack to cool.
 Add remaining powdered sugar and mix  Meanwhile, make the frosting by combining
until smooth. all frosting ingredients and mixing until
 Top cupcakes with icing and a drizzle of creamy.
caramel.  Place frosting into a frosting bag and pipe
onto cooled cupcakes.
FUNFETTI CUPCAKE  Sprinkle the frosting with additional
sprinkles.
Ingredients
 1 1/4 cup all-purpose flour
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brown.
PUFF PUFF  Transfer to a paper line bowl to drain the oil
and cool off.
 Mix the melted butter and chocolate spread
and pump it with a pastry syringe.
 Fill each Puff Puff with the chocolate.
 Chocolate Puff Puff is ready to serve.
COCONUT PUFF PUFF
Ingredients
 2 1⁄2 Cups All-purpose Flour
 1 Cup Grated Coconut
CHOCOLATE PUFF PUFF  3⁄4 Cup sugar
 1⁄2 Tsp Salt
Ingredients  1 Tsp Ground Nutmeg
 2 cups hard flour  1 Tbs Instant Yeast
 3⁄4 cup sugar  400g Coconut Milk
 2 1⁄2 tsp instant yeast  800ml Vegetable Oil (For Frying)
 100g chocolate spread  1⁄4 Cup Icing Sugar
 50g butter, melted Directions
 2 tsp nutmeg  Mix all the dry ingredients together.
 Vegetable oil  Add the warm coconut milk, stir in to get a
 Pinch of salt smooth mixture, then cover with cling film.
Directions  Let sit to rise for 30 minutes in a warm place.
 Pour flour into a mixing bowl, add all dry  Take the cling film off and beat the mixture
ingredients and mix with a spatula. down.
 Add lukewarm water and mix together with  Scoop with your hands and carefully drop in
the dry ingredients. heated vegetable oil.
 Cover the mixture with a cling foil and a  Fry until golden for 5 -7 minutes.
kitchen napkin. Place the mixture in a warm  Take out from the oil and place on kitchen
place for the mixture to rise for 45 minutes. paper towel to drain excess oil.
 Pour oil into a deep pan and place on a  Sprinkle icing sugar on top.
medium heat.  Coconut puff puff ready to serve.
 Scoop the mixture with your hands and
squeeze to get a golf ball size and drop
directly into the oil.
 Fry for 10 minutes, turning to get all golden
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BANANA PUFF PUFF  4 Cloves of Garlic (Minced)
 4 Red Chili (Finely Chopped)
Ingredients  1 Tsp of Ground Ginger
 2 Cups of Hard Flour  500ml Vegetable Oil
 1⁄4 Cup of Sugar  1 Tbsp of Salt
 2 Tbsp of Instant Yeast Directions
 1 1⁄2 Tsp of Nutmeg  In a mixing bowl, add all dry ingredients,
 3 Medium Bananas (Mashed) minced garlic and mix with a spatula.
 600 ml Vegetable Oil  Add lukewarm water and mix together.
 1⁄2 Tsp of Salt  Cover the mixture with an aluminum foil
 300ml of Lukewarm Water and place the mixture at a warm place for
Directions the mixture to rise for 30 minutes.
 Pour flour into a mixing bowl.  Pour oil into a deep pan and place on a
 Add all dry ingredients and mix with a medium-high heat.
spatula.  Scoop the mixture with your hands and
 Add lukewarm water and mix together. squeeze to get a golf ball size. Drop directly
 Add the mashed banana, stir in and cover into the oil.
the mixture with a cling foil or napkin and  Flip and fry for 10 minutes until golden
place the mixture at a warm place for the brown.
mixture to rise for 20 minutes.  Transfer to a tissue paper line bowl or plate
 Beat the mixture down gently with a spatula. to drain the oil.
Pour oil into a deep pan and place on  Savory puff puff ready.
medium high heat.  Serve warm with sweet chili sauce.
 Scoop the mixture with your hands and
squeeze to get a golf ball size and drop BEETROOT PUFF PUFF
directly into the hot oil.
 Fry for 5 minutes to get a golden brown Ingredients
crust.  2 cups flour
 Transfer to a paper tissue lined bowl to drain  1 cup sugar
the oil.  3 tsp instant yeast
 Banana puff puff ready to serve.  2 tsp nutmeg
 500ml beetroot juice
SAVORY PUFF PUFF  Vegetable oil
 Pinch of salt
 2 Cups of Hard Flour  Pour flour into a mixing bowl, add all dry
 2 Tbsp of Instant Yeast ingredients and mix with a spatula.
 1 Tsp of Nutmeg  Add beetroot juice and mix together with the
Page 149
dry ingredients.  Scoop the mixture with your hands and
 Cover the mixture with an aluminum foil squeeze to get a golf ball size and drop
and a kitchen napkin. directly into the oil.
 Place the mixture in a warm place for the  Fry for 10 minutes to get a golden brown
mixture to rise for 45 minutes. crust.
 Pour oil into a deep pan and place on a  Transfer to a paper tissue lined bowl to drain
medium heat. the oil.
 Scoop the mixture with your hands and  Cranberry puff puff ready to serve.
squeeze to get a golf ball size and drop
directly into the oil.
 Fry for 10 minutes, turning to get all golden
brown.
 Transfer to a paper line bowl to drain the oil.
 Beetroot puff puff ready to serve.
CRANBERRY CINNAMON PUFF PUFF
Ingredients
 2 cups hard flour
 1⁄2 cup sugar
 2 tbsp instant yeast
 1 tsp nutmeg
 1 tsp cinnamon
 150g dried cranberries
 500ml vegetable oil
 1 tsp salt
Directions
 Pour flour into a mixing bowl, add all dry
ingredients and mix with a spatula.
 Add lukewarm water and mix together with
the dry ingredients.
 Cover the mixture with a cling foil and place
the mixture at a warm place for the mixture
to rise beat the mixture down gently with a
spatula, add the dried cranberries and fold
into the mixture.
 Pour oil into a deep pan and place on a
medium high heat.
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 Add chopped onions, stir and let cook for a
NIGERIAN PIES minute and then set aside.
 Dust flour on a flat surface and roll out the
dough until it is about 2mm thick .
 Cut out circles in the dough and place meat
in the centre of the dough.
 Fold dough over making into a semi circle
and Pinch sides together with a spoon or
fork.
 Place on baking parchment and bake for
20-25 minutes.
 Serve hot/cool.
MEAT PIE SAUCY MEAT PIE
 2 cups Soft flour For the Beef Sauce;
 150g margarine  1 Pound of Minced Beef
 200g minced beef  2 Tbsp of Olive Oil
 1 medium size onion, diced.  1 Medium Onion (Diced)
 1 tsp baking powder  3 Cloves of Garlic (Minced)
 1Egg  1 Tsp of Dried Oregano
 4 tbsp milk  1 Tsp of Ground Black Pepper
 Beef seasoning cube  1 Tsp of Salt
 Pinch of salt  400g Chopped Tomatoes
Directions  1 Tbsp of Scotch Bonnet Pepper (Chopped)
 Pre heat the oven at 180c.  1 Medium Carrot (Diced)
 In a mixing bowl, pour flour ,baking powder,  1 Medium Green Bell Pepper (Diced)
salt and mix.  1 Tsp of Salt
 Add the margarine then rub in the flour till For the Dough;
you achieve a crumbly mixture.  2 Cups of All-purpose Flour
 Add egg, milk and mix well until the dough  1 Tsp of Nutmeg
can be rolled into a ball.  1 Tsp of Black Pepper
 Cover the dough with a cling foil and let set  1 Tsp of White Pepper
in the fridge for 30 minutes.  1 Tsp of Baking Powder
 Pour oil into a frying pan over medium  1 Tsp of Salt
heat,add minced beef, beef seasoning, stir  100g Butter (Unsalted)
and cook for 2 minutes.  1 Cup of Margarine
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 1 Egg  1 Tsp Garlic Powder
 1⁄4 Cup of Milk  1 Tsp Baking Powder
 1 Egg (For Egg Wash)  1 Tsp Black Pepper
Directions  1 Tsp Salt
 Heat olive oil in a saucepan over medium  1 Cup Margarine
heat.  1 Egg
 Add diced onion, garlic and stir until  1⁄4 Cup Milk
translucent. For the Filling;
 Add minced beef, oregano and black pepper,  2 Tbsp Olive Oil
then add salt, stir and let it cook for 4  1 Medium Onion (Diced)
minutes.  2 Chicken Thighs (Deboned & Minced)
 Add the chopped tomatoes, scotch bonnet  1 Tsp Dried Basil
 pepper, carrot and diced green bell pepper.  1 Tsp Garlic Powder
 Adjust salt, stir and let simmer for 3  1 Tsp Ginger Powder
minutes.  1 Tsp Black Pepper
 Take off heat and set aside.  1 Tsp Cayenne Pepper
 Mix the flour with nutmeg, black pepper,  1 1⁄2 Tsp Salt
white pepper, baking powder and salt.  4 Baby Carrots (Chopped)
 Add the margarine, butter and rub in to get  1 Egg (For Egg Wash)
a crumble-like texture. Directions
 Add egg, then milk and mix into a dough.  In a mixing bowl, mix flour with nutmeg,
 Flour a flat surface, roll the dough and cut garlic powder, baking powder, black pepper
out into your desired shape. and salt.
 Fill each cut with the minced beef sauce and  Add margarine, mix into a crumble like
seal with the tip of a spoon. mixture,then add egg, milk and mix into a
 Place on a parchment lined baking sheet and dough and set aside.
brush the top with egg wash and poke with a  Heat olive oil in a pan over medium heat,
fork. add diced onion, stir until translucent then
 Place in a pre-heated oven and bake at 160 add the minced chicken thigh, dried basil,
degrees celsius for 25 - 30 minutes. garlic powder, ginger powder, black pepper,
 Saucy meat pie ready to serve. cayenne pepper, salt, stir and let cook for 4
minutes.
CHICKEN PIE  Then add the carrot, stir in and take off heat
and set aside.
Ingredients  Slightly sprinkle flour on a board and roll
For the Pie; the dough into an inch thick layer.
 2 1⁄2 Cups All-purpose Flour  Cut out and fill each cut with the chicken
 1 Tsp Nutmeg filling.
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 Brush the covering dough with egg wash, together and set aside.
place on the chicken filled dough and gently  Mix flour , black pepper, baking powder,
press the edges down to seal. nutmeg and salt together.
 Place on parchment lined baking pan and  Rub in the margarine into a breadcrumb
seal further with the bottom of a teaspoon. mixture.
 Brush the top with egg wash and place in a  Add egg, milk and mix into a smooth dough.
pre-heated oven.  Flour a flat surface and rolling pin, place the
 Bake at 170c for 20 minutes. dough on and roll into an 1⁄2 inch thick layer.
 Chicken pie ready to serve.  Cut out the dough into any shape of your
choice.
TUNA PIE  Brush the edges of the cut pastry with egg
wash and fill one side of the pastry with two
Ingredients spoonful of the tuna mixture.
For pie crust  Then turn the other side over to cover the
 3 cups soft flour tuna, use a fork to press down the edges so it
 200g margarine Seals the dough and continue the process
 1 tsp baking powder with the rest of the dough.
 1 tsp black pepper  Line a baking tray with parchment paper
 1 tsp nutmeg and place the pie on.
 1 egg  Bake at 180c for 15 minutes, take out from
 75g milk the oven and brush the top of the pie with
 ½ tsp salt egg wash, sprinkle with poppy seeds and
For Filling: place them back in the oven for another 10
 2 cans of tuna chucks, oil drained minutes.
 1 large carrot, diced  Take out from the oven and serve.
 1 small red onion,diced
 3 scotch bonnet pepper, chopped CHICKEN POT PIE
 3 gloves of garlic,minced
 1 tsp black pepper Ingredients
 ½ cup green peas  1⁄2 pound chicken breast, diced.
 ½ tsp salt  1 chicken seasoning cube
For glazing & topping:  1 tsp chili powder
 1 Egg, for egg wash  100ml cooking cream
 1 tbsp poppy seeds  1 small ginger, grated.
Directions  4 cloves of garlic, minced.
 Pre-heat oven at 180c.  1 medium yellow onion, diced
 Mix tuna , green peas, carrot, onion, scotch  1 tsp black pepper
bonnet pepper, garlic, black pepper, salt  2 small carrots, chopped.
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 1 medium green bell pepper,diced. BEEF AND POTATO DISH PIE
 Oil
 Salt Ingredients
For pie crust:  1⁄2 Pound Minced Beef
 2 cups soft flour, sieved.  1 Medium Size Yellow Onion (Diced)
 4 tbsp margarine  1 Tsp Black Pepper
 1 tsp nutmeg  1 Tsp Ginger Powder
 100ml milk  4 Cloves of Garlic (Minced)
 1 Egg  1 Tsp Cumin
 Salt  1 Tsp Oregano
 1Egg,for egg wash  1 Large Irish Potato (Grated)
Directions  1 Cup Peas
 Pre-heat oven at 180c.  1 Beef Seasoning Cube
 Heat oil in a pan over medium heat, add  Oil
onion,garlic, ginger, stir and let sweat.  Salt
 Add chicken, stir and add oregano, chili For Pie Crust;
powder, chicken seasoning, stir and let  3 Cups Soft Flour (Sieved)
simmer.  6 Tbsp Margarine
 Add carrots, green bell pepper, stir and add  1 Tsp Nutmeg
cooking cream, black pepper, salt, stir and  100ml Milk
let simmer and set aside.  1Egg
 In a large bowl, mix flour, nutmeg, salt  Salt
together then rub in the margarine.  1 Egg (For Egg Wash)
 Add egg, milk and mix into a dough. Directions
 Flour a flat surface, rolling pin and roll the  Pre-heat oven at 180 celsius.
dough into a thin layer and cut out with a  In a large bowl, mix flour, add nutmeg and
round pastry cutter and set aside. salt together.
 Fill the ceramic bowls with the chicken  Then rub in the margarine, add egg, milk
mixture,brush the outside of each bowl with and mix into a dough.
egg wash then place the dough on top.  Flour a flat surface, rolling pin and roll the
 Pierce the top of each dough with a fork and dough into an inch thick.
brush with egg wash.  Heat oil in a pan over medium heat, add
 Place on a baking tray and bake for 25 minced beef, onion, garlic, stir and let
minutes or until the top is golden brown. simmer for a minute.
 Chicken Pot Pie ready to serve.  Add ginger powder, cumin, black pepper,
oregano, beef seasoning, stir and let simmer
for another minute.
 Add grated potato, peas, salt, stir, let simmer
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for 2 minutes and set aside.
 Lay the rolled pie dough in the ovenproof SCONES
dish and fill with the beef mixture.
 Then place the other dough on top and cut
off the excess dough.
 Cut out a small hole in the centre of the
dough
 and brush with egg wash.
 Place in the oven and bake for 35 minutes or
until the top is golden brown.
 Beef dish pie ready to serve. Serve warm.
COCONUT SCONES
Ingredients
 3 cups Plain flour
 4 Tbsp white sugar
 3/4 cup cold grated butter (170g)
 1/3 cup desiccated coconut/coconut floss
 3/4 cup + 2 Tbsp buttermilk
 1 egg and 1 egg yolk
 1 tsp vanilla
 1/4 tsp salt
Note:
3/4 cups means 1/4 cup x 3 . Not 3 to 4 cups
Directions
 Preheat the oven to 190 Degrees Celsius.
 In a large bowl sift in flour , baking powder,
sugar and salt .
 Add the cold butter and rub in with your
finger tips until you get a sand like texture .
Then add the coconut and mix .
 Add the egg , egg yolk,vanilla and cold
buttermilk then gently mix the wet and dry
ingredients together.
 Transfer the dough on a slightly floured
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surface. Gently bring it together using your white .
hands and flatten it out.  Bake for 20-22 minutes or until lightly golden
 Use a round cookie cutter to cut out the brown on top .
dough.
 Slightly brush each dough piece with an egg LEMON AND YOGHURT SCONES
white .
 Bake for 20-22 minutes or until lightly golden Ingredients
brown on top .  3 cups plain or cake flour
BUTTERMILK SCONES  3/4 cup cold unsalted butter (175g)
 3/4 cup plain yoghurt
Ingredients  1 egg
 2 cups Plain flour  1 tsp vanilla essence
 5 Tbsp white sugar  3 tsp baking powder
 1/2 cup unsalted cold butter (grated)  1/2 tsp bicarbonate of soda
 1/2 cup cold buttermilk  Finely grated lemon peel (from one lemon)
 1 egg  1 Tbsp freshly squeezed lemon juice
 1 Tablespoon baking powder  1/4 tsp salt
 1 tsp vanilla Directions
 1/4 tsp salt  In a large bowl sift in flour, bicarbonate of
Directions soda,baking powder, sugar and salt. Whisk
 Preheat the oven to 200 Degrees Celsius. well.
 In a large bowl sift in flour , baking powder,  Add butter . Rub it in using your finger tips
sugar and salt . until you get a crumbly mixture. Add the
 Add the cold butter and rub in with your grated lemon peel and mix together.
finger tips until you get a sand like texture .  In a small bowl add yogurt, egg , vanilla and
 Add the egg , vanilla and cold buttermilk lemon juice. Mix well .
then gently mix the wet and dry ingredients  Pour this mixture in the flour mixture.
together.  Mix just to combine the wet and dry
 Transfer the dough on a floured surface. ingredients together. Then transfer the
Gently bring it together using your hands .If dough to a floured surface.
you feel the dough is a little sticky sprinkle  Spread the dough and slightly flatten it using
some flour . a rolling pin or your palm .
 DO NOT KNEAD OR OVER HANDLE  Dip your cookie cutter in flour as you cut out
THE DOUGH. each piece.Place on a prepared baking tray.
 Use a round cookie cutter to cut out the  Brush the top with milk or egg wash .
dough.  Bake in a preheated at 180 Degrees Celsius
 Slightly brush each dough piece with an egg for 15 minutes or until slightly golden brown
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on top CARROT SCONES
Tip : If you want the scones to be soft for long
once you remove them from the oven let them Ingredients
cool off a little bit and while still warm keep  3 cups Plain flour
them in an air tight container.  4 Tbsp white sugar
 1/2 cup finely grated carrots
PLAIN SCONES  3/4 cup unsalted cold butter (grated)
 3/4 cup cold buttermilk
Ingredients  1 egg
 3 cups Plain flour  4 tsp baking powder
 5 Tbsp white sugar  1 tsp vanilla
 3/4 cup cold grated butter (170g)  1/4 tsp salt
 3/4 cup cold milk Directions
 1 egg  Preheat the oven to 200 Degrees Celsius.
 1 Tbsp baking powder  In a large bowl sift in flour , baking powder,
 1 tsp vanilla sugar and salt .
 1/4 tsp salt  Add the cold butter and rub in with your
finger tips until you get a sand like texture .
Directions Then add the grated carrots and whisk .
 Preheat the oven to 190 Degrees Celsius.  Add the egg , vanilla and cold buttermilk
 In a large bowl sift in flour , baking powder, then gently mix the wet and dry ingredients
sugar and salt . together.
 Add the cold butter and rub in with your  Transfer the dough on a floured surface.
finger tips until you get a sand like texture . Gently bring it together using your hands .If
 Add the egg , vanilla and cold milk then you feel the dough is a little sticky sprinkle
gently mix the wet and dry ingredients some flour.
together.  Use a round cookie cutter to cut out the
 Transfer the dough on a floured surface. dough.
Gently bring it together using your hands .  Slightly brush each dough piece with an egg
 If you feel the dough is a little sticky sprinkle white .
some flour.  Bake for 20-22 minutes or until lightly golden
 Use a round cookie cutter to cut out the brown on top .
dough.
 Slightly brush each dough piece with milk/
an egg white .
 Bake for 20-22 minutes or until lightly golden
brown on top .
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baking soda, salt, cinnamon, nutmeg, and
CAKES clove.
 Gradually mix the dry ingredients into the
wet ingredients, alternating with the
buttermilk until well combined.
 Pour the batter evenly into the prepared
cake pans.
 Baked for 15-18 minutes or until moist
crumbs cling to a toothpick inserted into the
center. Do not over bake. The cake will
continue cooking as it cools.
 Once cooled frost with cream cheese frosting
and top with pecans (if desired)
CARROT CAKE
CHOCOLATE CAKE
Ingredients
 1 cup vegetable oil Ingredients
 1 cup granulated sugar  2 cups granulated sugar
 1/2 cup brown sugar  1 cup brown sugar packed
 3 eggs room temperature  3/4 cup vegetable oil
 2 teaspoons vanilla extract  4 eggs room temperature
 2 1/2 cups carrots grated  2 teaspoon vanilla extract
 2 cups all-purpose flour  1 1/2 cups buttermilk room temperature
 2 teaspoon baking soda  1 1/2 cups plain hot coffee
 1/2 teaspoon salt  3 cups all-purpose flour
 2 teaspoons cinnamon  3 teaspoons baking soda
 1/4 teaspoon nutmeg  1 1/2 teaspoons baking powder
 1/8 teaspoon ground clove  1 1/2 teaspoons salt
 1 cup buttermilk  1 cup dark unsweetened cocoa powder
 Preheat oven to 350 F.  Preheat oven to 325. F.
 Grease and flour 3 round cake pans. Set  Grease and flour 3 (9-inch cake pans), set
aside. aside.
 In a large bowl cream together oil, sugar,  In a large bowl, mix together granulated
and brown sugar. sugar,brown sugar, and vegetable oil.
 Mix in eggs and vanilla extract.  Mix in eggs one at a time.
 Fold in carrots. Set aside.  Mix in vanilla extract, buttermilk, and hot
 In a medium bowl whisk together flour, coffee until combined. Set aside.
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 In a large bowl sift together flour, baking each egg.
soda,baking powder, salt, and cocoa powder.  Fold in vanilla extract. Set aside.
 Gradually mix dry ingredients into wet  In a medium bowl, whisk together flour,
ingredients. baking powder and salt.
 Pour batter evenly into prepared pans (I did  Gradually add dry mixture into the wet
about 2 cups per pan) mixture while alternating with the
 Bake on middle rack for about 25 minutes. buttermilk and heavy cream.
(Do not over bake. Cakes should look moist  Mix well until combined being sure to scrape
on the tops) down the sides of the bowl.
 Remove from oven and let the cakes sit in  Fold in toffee pieces. (Can also add in some
hot pans until warm to the touch. pecan pieces if desired)
 Carefully, remove from pans and place on a  Pour batter evenly into prepared bundt pan.
cooling rack to finish cooling.  Shake the pan back and forth and up and
down to even out batter and release air
BROWN SUGAR CARAMEL POUND CAKE bubbles.
 Bake on the middle rack for 1 hour and 10
Ingredients minutes.
 1 cup butter softened  Remove from oven and let cake sit in pan for
 1/2 cup butter-flavored shortening 10-15 minutes before removing and placing
 2 cups light brown sugar packed on a cooling rack to finish cooling.
 1 cup granulated sugar
 5 eggs room temperature SOUTHERN LEMON POUND CAKE
 3 cups all-purpose flour sifted Ingredients
 1 teaspoon baking powder  1 cup unsalted butter room tempt.
 1/2 teaspoon salt  1/2 cup butter-flavored shortening
 1/2 cup buttermilk  2 1/2 cups granulated sugar
 1/2 cup heavy whipping cream  5 eggs room temperature
 1 cup toffee baking bits plus more for  1 teaspoon pure vanilla extract
garnish  1-2 teaspoons pure lemon extract
Directions  5.3 oz lemon yogurt
 Preheat oven to 325. F.  1/2 cup buttermilk
 Generously grease and lightly flour bundt  zest of 2 lemons
pan. Set aside.  Juice of 3 lemons
 In a large bowl, cream together butter and  3 cups all-purpose flour sifted
shortening.  1 teaspoon baking powder
 Mix in brown sugar and white sugar.  1/2 teaspoon salt
 Add eggs, one at a time, beating well after
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Directions  1/2 cup buttermilk
 Preheat oven to 325 F.  1 teaspoon vanilla extract
 Generously grease and flour a bundt pan.  1 teaspoon butter extract
Set aside.  1/2 teaspoon rum extract Can add more if
 In a large bowl cream together you really like rum flavor.
butter,shortening, and sugar at medium  1 teaspoon lemon extract
speed  1 teaspoon coconut extract
 Beat in eggs, one at a time, mixing Directions
thoroughly between each egg.  Grease and flour a bundt pan and set aside.
 Add vanilla extract and lemon extract.  Preheat oven to 325 F.
 Mix in yogurt and buttermilk.  In a large bowl, cream together
 Mix in lemon zest and lemon juice. butter,shortening and sugar.
 In a separate bowl whisk together flour,  Add in eggs, one at a time, being sure to mix
baking powder, and salt. thoroughly after each egg. Set aside.
 Gradually add the dry ingredients into the  In a medium-sized bowl, sift together flour,
wet ingredients, mixing well, but gently. baking powder and salt.
 Pour batter into prepared pan.  Gradually mix dry ingredients into wet
 Shake pan to smooth out and to release any ingredients while alternating with the half n
trapped air. half and buttermilk. (Batter should be fluffy
 Bake for 1 hour and 25-30 minutes or until when done mixing)
moist crumbs cling to toothpick. (Do not  Mix in extracts.
over bake as cake will continue cooking as it  Spoon batter evenly into prepared pan.
cools.)  Bake for 1 hour and 15-20 minutes.
 Remove from oven and let cool until pan is  Remove from oven and let cake cool until
warm. pan is warm to the touch.
 Remove from pan.  Remove cake from pan and allow to finish
cooling on cooling rack.
SOUTHERN 5 FLAVOR CAKE
CLASSIC YELLOW CAKE
Ingredients
 1 cup unsalted butter softened Ingredients
 1/2 cup butter-flavored shortening  2 cup all-purpose flour
 3 cups granulated sugar  1 teaspoon baking powder
 5 eggs room temperature  1 teaspoon baking soda
 3 cups flour  1/2 teaspoon salt
 1 teaspoon baking powder  1 1⁄2 cup granulated sugar
 1/2 teaspoon salt  1 cup unsalted butter 2 sticks, softened, do
 1/2 cup half n half not melt
Page 160
 2 eggs room temperature BANANA CAKE
 2 yolks room temperature
 1 teaspoon butter flavoring optional  1 1⁄2 cups bananas mashed (about 3 large
 1 cup buttermilk room temperature bananas)
Directions  2 teaspoons fresh lemon juice
 Preheat oven to 325 F.  3 cups all-purpose flour
 Line the bottom of two, round 9-inch cake  1 1⁄2 teaspoons baking soda
pans with a parchment paper circle.  1/2 teaspoon salt
 Grease and lightly flour the pans. Set aside.  12 tablespoons butter or 1 1/2 sticks, room
 In a medium-size bowl, sift together flour temperature
baking powder, baking soda, and salt. Set  2 cups granulated sugar
aside.  1/4 cup brown sugar packed
 In a large bowl cream together sugar and  3 eggs
butter.  2 teaspoons vanilla extract
 Mix in eggs and yolks, one at a time, mixing  1 1/2 cups buttermilk
after each egg. Directions
 Mix in vanilla extract and butter flavoring.  Preheat oven to 275 F.
 Add the dry ingredients into the wet  Generously grease and lightly flour 3 (9 inch)
ingredients,alternating with the buttermilk. round cake pans. Set aside.
 Mix until batter is fluffy, being sure to scrape  In a small bowl combine bananas and lemon
down the sides of the bowl. (batter will be juice. Set aside.
thick)  In a medium bowl, whisk together flour,
 Let batter rest for 5 minutes. baking soda and salt. Set aside.
 Pour batter evenly into prepared pans and  In a large bowl, cream together butter,
use an offset spatula to spread into an even granulated sugar, brown sugar, eggs &
layer. vanilla extract.
 Bake for 30-35 minutes (may need a tad bit  Mix the dry ingredients into the wet
longer) or until golden around the edges and ingredients,alternating with the buttermilk.
the center.  Fold in bananas.
 Place on a cooling rack until pans are warm  Pour batter evenly into the prepared pans.
enough to touch and then carefully remove  Bake for 35-40 minutes (check on it at the
cake from pans and allow to cool completely. 35minute mark)
 Frost with chocolate frosting.  When moist crumbs cling to toothpick
inserted into center, remove from oven and
let cool in pans until pans are warm to the
touch. (do NOT over cook. The cake
continues to cook as it cools)
Page 161
 Very carefully remove cake from pans and  Mix in the dry ingredients into wet
allow to cool completely on cooling rack. ingredients alternating with the buttermilk.
 Stack and frost layers with cream cheese  Mix diced apples with remaining cinnamon
frosting and sprinkle with pecans if desired. and fold into batter.
Serve.  Pour batter into prepared pan.
 Bake for 50-60 minutes or until moist crumbs
APPLE CAKE clings to toothpick after being inserted into
the cake. (Check it at the 45-minute mark)
Ingredients  Remove from oven and let sit in a pan until
 1 cup unsalted butter room temperature pan is warm. (The cake will continue to cook
 1 cup light brown sugar packed as it cools so be careful not to over-bake.)
 3/4 cup granulated sugar  Remove cake from pan and let cool
 3 eggs room temperature completely on a cooling rack.
 1/2 teaspoon butter extract optional but so APPLE FRITTER COFFEE CAKE
yum
 1/4 cup applesauce Ingredients
 2 cups all-purpose flour Apple filling:
 2 teaspoons baking soda  4 cups granny smith apples peeled, cored
 1⁄2 teaspoon salt and diced. (about 3 large apples)
 3 1⁄2 teaspoons cinnamon divided  1/2 cup white sugar
 1/2 teaspoon nutmeg  1 teaspoon cinnamon
 1/4 teaspoon allspice  1 tablespoon water
 21⁄2 cups Granny Smith apples about 4 Cinnamon coffee cake
apples(peeled and diced/grated into tiny  1/3 cup butter softened
pieces)  3/4 cup white sugar
 1 cup buttermilk  1/2 cup apple sauce
Directions  1 teaspoon vanilla extract
 Preheat oven to 350 F.  2 eggs
 Grease and flour a bundt pan. Set aside.  2 1/4 cups all-purpose flour
 In a large bowl cream together butter, brown  1 teaspoon baking powder
sugar, and granulated sugar.  1 teaspoon baking soda
 Mix in eggs.  1/2 teaspoon salt
 Mix in vanilla extract and butter extract.  1 teaspoon cinnamon
 Fold in applesauce. Set aside.  1 cup sour cream
 In a large bowl, whisk together very well, Brown sugar topping
flour,baking soda, salt, 3 teaspoons  1/2 cup brown sugar packed
cinnamon, nutmeg,and allspice.  1 teaspoon cinnamon
Page 162
Directions  3 cups granulated sugar
 Preheat oven to 350 F  5 eggs room temperature
 Grease and flour a 9 x 13 pan. Set aside.  2 egg yolks room temperature
 Make the apple filling by placing the  1 teaspoon vanilla extract
apples,white sugar, cinnamon and water into  1/2 teaspoon lemon extract
in a large saucepan.  1 teaspoon natural butter flavoring optional
 Cook until apples are tender. Juice will but
thicken as the apples cool. Set aside.  enhances the buttery taste
 Prepare the cinnamon coffee cake by  1/2 cup whole milk room temperature
creaming together butter and sugar in a  1/2 cup buttermilk room temperature
large bowl. Directions
 Beat in apple sauce, vanilla extract, and eggs  Preheat oven to 325 F.
until well combined.  Grease and flour a bundt pan. Set aside.
 Mix in flour, baking soda, salt, and  In a large bowl whisk together flour, baking
cinnamon until well combined. powder, and salt. Set aside.
 Mix in sour cream until well combined.Set  In a large bowl cream together
aside. butter,shortening, and sugar.
 Combine the brown sugar and cinnamon to  Mix in eggs, one at a time, mixing
make the brown sugar topping. Set aside. thoroughly after each egg.
 Pour half of the batter evenly into the  Mix in egg yolks.
prepared pan.  Mix in vanilla extract, lemon extract and
 Spread apple filling evenly over batter and butter flavoring (if using)
sprinkle with a third of the brown sugar  Add dry ingredients into wet
topping. ingredients,alternating with the milk and
 Top with remaining batter and sprinkle on buttermilk.
the rest of the brown sugar topping.  Mix until batter is fluffy.
 Bake for 30 minutes or until toothpick  Spoon batter into prepared pan and shake
inserted into center of cake comes out cool. the pan to even out the top and release any
air bubbles.
BUTTER POUND CAKE  Bake for 1hour and 20mins. (Check it at 1
hour mark). Do not over-bake as cake will
Ingredients continue to cook as it cools)
 3 cups all-purpose flour  Remove from oven and let the cake sit in the
 1 teaspoon baking powder pan for about 10 minutes.
 1/2 teaspoon salt  Then remove from pan and place on a
 1 cup unsalted butter 2 sticks, room cooling rack to finish cooling.
temperature  Slice and serve!
 1/2 cup butter-flavored shortening
Page 163
DEVIL’S FOOD CAKE  1 tablespoon vanilla extract
 1/2 -1 teaspoon almond extract
Ingredients  1/2 teaspoon lemon extract
 2 cups all-purpose flour be sure to measure Directions
properly  In a large bowl cream the butter with the
 1 teaspoon salt sugar until well combined (about 5 minutes)
 1 teaspoon baking powder  Add the eggs one at a time and mix
 2 teaspoons baking soda completely after each egg.
 3/4 cup unsweetened cocoa powder  Alternate adding the flour and heavy
 2 cups granulated sugar whipping cream, mixing thoroughly after
 1 cup hot coffee plain each addition. Stir in the extracts.
 1 cup canola oil  Grease and flour a 9.5 bundt pan.
 1 cup buttermilk  Spoon the batter into the pan and jiggly the
 2 eggs pan to even out the batter when done.
 1 teaspoon vanilla extract  Place into a cold oven on the middle rack
Directions and turn the oven to 325.
 Preheat oven to 325 F.  Bake for 1 hour and 20-30 minutes or until a
 In a large bowl whisk together dry toothpick inserted into center comes out
ingredients. clean.
 Add coffee, oil, and buttermilk and mix until  Let cake cool in the pan for a fe minutes
combined. before removing to finish cooling on a
 Add eggs and vanilla and mix for another 2 cooling rack.
minutes.  Serve and enjoy!
 Pour batter into two greased and floured
9-inch round baking pans. ITALIAN CREAM CAKE
 Let cool in pans until warm and then remove Ingredients
from pans and allow to cool completely on a  1/2 cup butter-flavored shortening
cooling rack.  1/2 cup butter softened
 2 cups white sugar
WHIPPING CREAM POUND CAKE  5 eggs separated (room temperature)
 3 teaspoons real vanilla extract
Ingredients  2 cups cake flour
 3 sticks 1 1/2 cups unsalted butter, softened  1 1/2 teaspoons baking soda
 3 cups white sugar  1 cup real buttermilk (room temperature)
 6 eggs room temperature  1 1/2 cup finely shredded sweetened coconut
 3 cups cake flour sifted flakes
 1 cup heavy whipping cream Directions
Page 164
 Preheat oven to 325.  1/4 cup heavy whipping cream
 Grease and flour three 9-inch round cake  1 cup 7-Up soda
pans. Set aside. Directions
 In a large bowl cream together shortening,  Preheat oven to 325 F.
butter and sugar.  Generously grease and lightly flour a bundt
 Add egg yolks one at a time, beating well pan. Set aside.
after each addition.  In a large bowl, cream together
 In a separate bowl combine flour and baking butter,shortening and sugar.
soda.  Mix in the eggs one at a time.
 Alternate adding the buttermilk and flour  Fold in the vanilla extract and lemon extract.
into the sugar mixture.  Fold in the lemon zest and lime zest.
 Starting and ending with the buttermilk. Be  Gradually add in the flour and salt and mix
sure to mix well after each addition. until combined.
 Stir in vanilla.  Mix in the heavy whipping cream and 7-up
 In a separate bowl, beat egg whites until stiff until well combined and batter is fluffy.
peaks form.  Spoon batter into bundt pan.
 Fold egg whites into batter.  Bake for 1 hour and 10-15 minutes (check on
 Stir in coconuts and pecans. it after the 1 hour mark) or until knife
 Pour batter into prepared pans and bake for inserted into middle comes out clean.
25-27 minutes.  Let cake sit in pan until pan is warm to the
 Remove from oven and let cakes sit in pans touch.
for 5 minutes before removing from pans  Remove from pan and place on a cooling
and placing on a cooling rack to finish rack until completely cooled.
cooling.  Drizzle with 7-up glaze if desired.
7UP POUND CAKE CHOCOLATE POKE CAKE
 1 cup unsalted butter softened  Chocolate cake
 1/2 cup butter-flavored shortening  1/2 cup unsalted butter room temperature
 3 cups granulated sugar  1/2 cup vegetable oil
 5 large eggs room temperature  1 cup brown sugar packed
 1 teaspoon vanilla extract  1 cup white sugar
 1 teaspoon lemon extract  2 eggs
 Zest of 1 lemon  1 teaspoon vanilla
 Zest of 1 lime  3/4 cup unsweetened cocoa powder sifted
 3 cups all-purpose flour sifted  1 cup buttermilk
 1/2 teaspoon salt  1 cup plain prepared hot coffee or hot water
Page 165
 2 cups all-purpose flour sifted  Let cake cool completely. (I place it in the
 1 teaspoon salt fridge)
 1 teaspoon baking powder  To make the whipped topping, add heavy
 2 teaspoons baking soda cream in a medium bowl.
Chocolate filling  Mix until cream begins to thicken and fluff.
 1 cup semi-sweet chocolate chips  Do not over mix, once cream is fluffy, stop
 14 oz sweetened condensed milk mixing.
Chocolate whipped cream  Stir in unsweetened cocoa powder and
 1 cup heavy whipping cream powdered sugar until smooth.
 1/4 cup cocoa powder sifted  Fold in vanilla extract.
 1/2 cup powdered sugar sifted  Spread whipped topping over cooled cake.
 1/2 teaspoon vanilla extract  Sprinkle with mini chocolate chips.
 1 cup mini chocolate chips garnish  Refrigerate until whipped topping is firm (I
Directions normally skip this step and dig right in)
 Preheat oven to 325 F.  Serve!
 Grease and flour a 9 x 13 baking pan. Set
aside. PUMPKIN SPICED CAKE
 In a large bowl cream together butter, oil,
brown sugar, and white sugar. Ingredients
 Mix in eggs and vanilla extract.  3 cups all-purpose flour
 Mix in unsweetened cocoa powder.  11⁄2 teaspoons baking soda
 Mix in buttermilk and plain hot coffee until  1/4 teaspoon salt
all ingredients are well incorporated.  1 cup light brown sugar packed
 Add in flour.  1 1⁄3 cups white sugar
 Sprinkle in salt, baking powder and baking  3/4 cup unsalted butter softened
soda.  3eggs
 Mix until batter is smooth.  2 teaspoons vanilla extract
 Pour batter in prepared pan and smooth out.  1 tablespoon pumpkin spice
 Bake for 30-35 minutes or until moist crumbs  1 1⁄2 cup buttermilk
cling to a toothpick inserted into the center.  15 oz. 100% pure pumpkin canned
 To prepare the filling (while cake is baking) Cinnamon cream cheese frosting
add sweetened condensed milk and chocolate  2 8oz packs cream cheese, softened
chips into a microwave safe bowl.  1/2 cup butter softened softened
 Stir and microwave in 10 second intervals  1 teaspoon heavy whipping cream
until chocolate is melted. Set aside.  4 cups powdered sugar sifted
 When cake comes out of the oven, poke small  1 teaspoon vanilla extract
holes all over the cake about an inch apart.  cinnamon as much as you like.
 Pour the chocolate filling all over cake.  Can also use pumpkin spice
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Directions  1/4 cup heavy whipping cream
 Preheat oven to 275 F.  3 cups all purpose flour
 Grease and flour 3 round ( 9-inch) cake pans.  1 tablespoon baking powder
Set aside.  1/2 teaspoon salt
 In a large bowl whisk together flour, baking  Food coloring: red, yellow, blue, green
soda and salt. Set aside. Directions
 In a large bowl cream together sugars and  Preheat oven to 325 F.
butter.  Generously grease and flour 6 (9-inch cake
 Beat in each egg one at a time. pans.) I only had 3 pans so I had to bake in
 Fold in vanilla and pumpkin spice. two rounds.
 Add dry ingredients to wet ingredients,  In a large bowl cream together sugar and
alternating with the buttermilk. butter.
 Fold in pure pumpkin.  Mix in eggs until thoroughly incorporated.
 Pour batter evenly into the cake pans.  Mix in vanilla extract, buttermilk and heavy
 Bake for 30-35 minutes (check it at 25 cream.
minutes)or until toothpick inserted in center  Mix in half of the flour, baking powder, and
comes out with moist crumbs attached. (do salt.
not over-bake. Cake will continue cooking  When mixture is combined, mix in the rest of
while it cools) the flour.
 Let cake sit in pans for 5-10 minutes before  Divide the batter into six bowls (about 1 cup
removing and placing on a cooling rack to of batter per bowl)
cool completely.  Add food coloring to each bowl to create a
 While cake is cooling make the frosting. vibrant red, orange, yellow, green, blue, and
 Cream together cream cheese, butter and violet.
heavy cream.  Pour each colored batter into the prepared
 Mix in powdered sugar a little at a time until pans and spread out into an even layer.
creamy. (layers will be thin)
 Fold in vanilla and cinnamon.  Bake for 10-15 minutes or until center is set.
 Frost cooled cakes. Do not over-bake. Keep a close eye on them
as some ovens run hotter and these are thin
RAINBOW CAKE layers.
 Remove from oven and let cakes cool in the
Ingredients pan until pans are warm enough to touch.
 2 1⁄2 cups white granulated sugar  Run a spatula around the edges of the pans
 1 cup butter softened to loosen the cake and then very carefully
 3eggs remove the cakes from the pans.
 1 tablespoon vanilla extract  Place on a cooling rack and cool completely.
 1 cup buttermilk  Meanwhile make the cream cheese frosting
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by creaming together cream cheese and minute after each egg.
butter.  Mix in the vanilla extract and lemon extract.
 Mix in powdered sugar and vanilla.  Add in half the flour and baking powder.
 Place the violet layer down first and frost.  Mix well and then mix in the rest of the flour.
 Followed by the blue layer, green layer,  Spoon the batter into a greased and floured
yellow layer, orange layer and finally the red bundt pan.
layer. (frost between each layer)  Swirl a knife in the batter to release air.
 Place a thin coat of the icing on the cake to  Place into oven and turn the oven to 325. Do
create a crumb coat. This will make the cake not preheat the oven with this recipe.
even all around and seal any loose crumbs.  Bake for 1 1⁄2 hours. Baking time may vary
 Once the crumb coat is set, finish frosting depending on your oven.
the cake.  Let cool, remove from pan and serve.
 Slice & serve!
 (To create more defined layers of frosting ORANGE DREAM POUND CAKE
between the colors, place the frosted cake in
the fridge to allow the cream cheese frosting Ingredients
to firm up before slicing)  1 cup unsalted butter room temperature
 1/2 cup butter-flavor shortening
CREAM CHEESE POUND CAKE  2 1/2 cups granulated sugar
 5 eggs room temperature
Ingredients  1 tablespoon vanilla extract
(all ingredients should be room temp)  1 ½ - 2 tablespoons orange extract
 3 sticks real butter (unsalted)  zest of 1 medium orange plus more for
 8 oz cream cheese garnish if desired
 6 large eggs  3 cups all-purpose flour sifted
 3 cups sugar, sifted  1⁄2 teaspoon salt
 3 teaspoons vanilla extract  1 1⁄4 cups orange soda I used Sunkist
 2 teaspoons lemon extract  red and yellow food coloring to make orange
 3 cups cake flour (can use all-purpose flour if if desired
you sift it really well) Directions
 1⁄2 teaspoon baking powder  Preheat oven to 350 F.
Directions  Grease and lightly flour a bundt pan. Set
 Cream together butter and cream cheese. aside
 Add in 3 eggs one at a time mixing for 1  In a large bowl, cream together
minute after each egg. butter,shortening and sugar.
 Mix in half of the sugar until combined.  Beat in eggs one at a time.
 Add in the rest of the sugar, mixing well.  Stir in orange extract and vanilla extract.
 Add the other 3 eggs one at a time. Mix for 1  Stir in orange zest.
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 In a medium bowl, sift together flour and  1 cup powdered sugar
salt.  2 tablespoons unsalted butter melted
 Combine dry ingredients into wet  whole milk enough to make glaze silky
ingredients, mixing gently, alternating with  rum extract couple drops
the orange soda.  pecan pieces
 Stir in red and yellow food coloring to create Directions
a deeper orange color, if desired.  Preheat oven to 350. F
 Pour batter into prepared pan.  Grease and lightly flour a 9 X13 glass baking
 Bake for 50-60 minutes or until toothpick dish. Set aside.
inserted into the center comes out clean or  In a large bowl sift together flour, baking
with moist crumbs clinging. powder, and salt. Set aside.
 (Do not over-bake as cake will continue to  In a large bowl cream together butter, white
cook as it sits in the pan to cool.) sugar and brown sugar.
 Remove from oven and leave in pan until  Mix in eggs and vanilla extract.
pan is cool enough to touch.  Fold in mashed bananas.
 Remove cake from pan and place on a  Gradually add dry ingredients into wet
cooling rack until completely cooled. ingredients alternating with the buttermilk.
 Stir gently until flour and buttermilk is fully
BANANA BREAD COFFEE CAKE mixed in. Set aside.
 Make the crumb topping by combining flour,
Ingredients brown sugar and butter with at pastry cutter
Coffee cake: until it resembles large doughy crumbs.
 2 cups all-purpose flour  Pour half of the cake batter into the
 1 tablespoon baking powder prepared pan.
 1 teaspoon salt  Sprinkle on half of the crumb topping and
 1 cup granulated sugar then repeat with the final layer of batter.
 1/2 cup light brown sugar packed  Cover the top with remaining crumb
 1/2 cup unsalted butter room temperature topping (I usually have about 1/2 cup or so of
 2 eggs crumb topping left over)
 2 teaspoons vanilla extract  Bake for 50-55 minutes. (Check at the 45
 3-4 ripe bananas mashed with 1 teaspoon minutes mark do not over bake)
lemon juice  Remove from oven and let cake cool
 1 cup buttermilk completely before add the glaze.
 Crumb topping:
 2 cups all purpose flour PEACH POUND CAKE
 2 cups brown sugar
 1 cup unsalted butter room temperature Ingredients
Glaze:  1 1/2 cups butter 3 sticks
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 3 cups granulated sugar LIME POUND CAKE
 5 eggs room temperature
 3 cups all-purpose flour sifted  3 cups all purpose flour
 1 teaspoon baking powder  1/4 teaspoon salt
 1/2 teaspoon salt  1/2 teaspoon baking powder
 1/2 cup sour cream  1/2 cup butter-flavored shortening
 zest of 1 lemon  1 cup butter softened
 1 lb frozen sliced peaches thawed, lightly  3 cups granulated sugar
pureed  6 large eggs room temperature
 (I used a little over a lb.)  1/2 cup buttermilk
 1 cup confectioners sugar  5 oz lime flavored yogurt
 1/2 teaspoon vanilla extract  2 teaspoons vanilla extract can also use half
 1 tablespoon milk make need more lime extract and half vanilla extract
Directions  1/4 cup fresh lime juice
 Preheat oven to 325 F.  2 teaspoons fresh lime zest
 Grease and flour a bundt pan. Set aside. Directions
 Cream together butter and sugar.  Preheat oven to 325 F.
 Mix in eggs one at a time.  Generously grease and flour a bundt pan.
 Mix in vanilla extract. Set aside.
 Sift together flour, baking powder, and salt.  In a medium bowl sift together flour, salt
 Add dry ingredients to wet ingredients. and baking powder. Set aside.
 Mix in sour cream.  In a large bowl cream together
 Fold in lemon zest and peaches. shortening,butter and sugar.
 Spoon batter into prepared pan.  Beat in eggs one at a time until batter is
 Bake for 1 hour and 8-10 minutes (check it at fluffy.
the 1-hour mark)  In a small bowl, mix together buttermilk and
 Let cake cool in pan until pan is warm to the lime yogurt.
touch.  Alternate adding the buttermilk yogurt mix
 Remove cake from pan and let finish cooling and the dry mixture into the wet batter.
on a cooling rack.  Mix in vanilla extract, lime juice, and lime
 Once cooled mix together powdered sugar, zest until well combined.
vanilla, and milk. (add enough milk it a glaze  Spoon batter into prepared pan.
consistency.  Bake for 1 hour and 15-20 minutes. (I check
 Drizzle glaze on top of cake. the center edges with a wooden skewer to
 Let glaze harden and serve with vanilla ice make sure it is completely done)
cream and sliced peaches.  Let cake cool before gently removing from
the pan.
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 When cake has cooled completely drizzle cream!
with glaze.
FUNNEL CAKE
SOUR CREAM POUND CAKE
Ingredients
Ingredients  1 cup all-purpose flour
 3 cups all-purpose flour  1 teaspoon baking powder
 1 teaspoon baking powder  1⁄4 teaspoon salt
 1/2 teaspoon salt  1 Tablespoons brown sugar, packed
 1 1⁄2 cups unsalted butter / 3 sticks  2 Tablespoon white sugar
 3 cups granulated sugar  3⁄4 cup whole milk
 5 eggs room temperature  1egg
 1 teaspoon vanilla extract  powdered sugar
 1 cup buttermilk room temperature  strawberries, sliced (optional)
 1 cup sour cream  cool whip (optional)
 Preheat oven to 325 F. Grease and flour a  In a medium bowl whisk together flour,
bundt pan and set aside. baking powder, and salt. Set aside.
 In a large bowl sift together flour, baking  In a large bowl beat brown sugar, white
powder and salt. Set aside. sugar,milk and egg until well blended.
 In a large bowl, cream together butter and  Add half of the flour mixture into the egg
sugar just until creamy on low speed. mixture, beating just until incorporated and
 Mix in eggs one at a time. then beat in the other half of mixture.
 Mix in vanilla extract.  Let the funnel cake mixture rest for about
 Add dry ingredients to wet 10minutes.
ingredients,alternating with the buttermilk.  Pour the batter into a liquid measuring cup
(Be sure to mix on low JUST until combined. to make it easier to pour into the funnel.
Overdoing it will result in a cake with Prepare your desired topping while waiting
streaks) like slicing strawberries, etc)
 Mix until batter is well combined and fluffy.  Heat oil in a skillet to about 365 to 370
 Mix in sour cream just until combined. degrees.
 Spoon batter into prepared pan.  Pour a third of the mixture into a funnel. Use
 Bake on middle rack for 90 minutes. your finger to cover the end of the funnel.
 Remove from oven and let cake sit in pan  Hold the end of the funnel close to the oil
until pan is warm. and then remove your finger.
 Remove cake from pan and place on a  Quickly make circles in the oil using a
cooling rack to finish cooling. spiraling motion.
 Serve plain or topped with berries and fresh  Fry until lightly golden, about 1-3 minutes
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and then flip. Fry the other side until golden.  When ready to serve decorate the top of the
 Remove funnel cake from the oil and let pie with Oreos and cool whip if desired.
drain on a paper towel.  Drizzle serving plates with hot fudge and
 Garnish and serve immediately with place a slice of cheesecake on top.
powdered sugar, strawberries and cool whip.  Serve immediately.
 Store in the fridge for a soft set pie or the
NO BAKE OREO CHEESECAKE freezer for a hard set pie. (I prefer freezer)
Ingredients PECAN PIE COFFEE CAKE

Pie crust:
 26 double stuffed oreos Ingredients
 5 tablespoons butter melted Cake:
 Filling:  1 1/2 cups all-purpose flour
 2 8 0z blocks cream cheese, room  1/2 teaspoon baking powder
temperature  1/4 teaspoon baking soda
 8 oz cool whip  1/4 teaspoon salt
 2/3 cup powdered sugar  4 tablespoons butter softened
 1 teaspoon vanilla extract  1/2 cup granulated sugar
 14 double stuffed Oreos roughly chopped  2 eggs room temperature
 Garnish with extra Oreos cool whip, and hot  1 teaspoon vanilla extract
fudge  1/2 cup buttermilk
Directions Pecan pie topping:
 To make the crust, add 26 Oreos to a food  1/2 cup light corn syrup
processor.  1/2 cup brown sugar
 Process until fine crumbs.  3 tablespoons butter softened
 Place crushed Oreos in a bowl and add  1 teaspoon vanilla extract
melted butter.  1 egg
 Stir until butter in combined.  1 cup Fisher Nuts pecans crushed into pieces
 Press mixture evenly into a lightly greased + more if desired for extra garnish.
deep dish pie plate.  Caramel Topping optional but so good
 Freeze until set. About 30 minutes. Directions
 Meanwhile, make the filling by creaming the  Preheat oven to 325 F.
cream cheese with a mixer until fluffy.  Grease and flour and 8x8 glass baking dish.
 Mix in cool whip. Set aside.
 Mix in powdered sugar and vanilla extract.  In a medium bowl whisk together flour,
 Fold in the chopped Oreos baking powder, baking soda and salt. Set
 Pour mixture into prepared pie crust. aside.
 Freeze for 3 hours.  In a large bowl cream together butter and
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sugar.  2 eggs
 Beat in eggs one at a time.  1 teaspoon vanilla extract optional
 Add vanilla.  2 cups all-purpose flour
 Add dry ingredients into wet ingredients,  1 teaspoon baking soda
alternating with the buttermilk and mixing  1 teaspoon salt
just mix until combined.  1/2 cup buttermilk
 Pour batter into prepare dish and spread Directions
into an even layer.  Preheat over to 350 F.
 Bake for 25-30 minutes.  Generously grease and flour a bundt pan.
 While cake is baking, prepare pecan topping Set aside.
by combining corn syrup, brown sugar,  In a large bowl mix together butter, peanut
butter, vanilla, egg and pecans into a large butter and coffee until well combined and
bowl until smooth. creamy.
 When cake comes out of the oven (cake will  Beat in sugars, eggs and vanilla.
not be completely done), pour filling over the  Add flour and sprinkle baking soda and salt
top. (Optional: Poke a few holes in the cake evenly over the mixture.
using a skewer if you want the filling to seep  Add buttermilk.
down into the cake.  Mix just until flour is well combined. Do not
 Garnish the top with more crushed pecans to over mix.
fill in any gaps. (optional but looks beautiful)  Pour batter into prepared pan
 Return to oven and bake for 15-20 minutes  Bake at 350 for 45-50 minutes.
until the center of cake is fluffy. May need  Let cool in pan for about 5-10 minutes.
more of less time. (The topping will still be  Remove cake from pan and let cool
loose but will set up as the cake cools. completely.
 Remove from oven and let cool
COMPLETELY. This will allow for the VANILLA CAKE
topping to harden and set up.
 Serve plain or drizzled with warn caramel. Ingredients
 250g Cake flour
PEANUT BUTTER CAKE  200g sugar
 200g margarine
Ingredients  250g eggs
 1 stick unsalted butter (8 Tablespoons)  1 teaspoon baking powder.
melted  2 teaspoons vanilla extract
 1/2 cup creamy peanut butter  100ml whole milk
 1 cup plain coffee Directions
 1 cup granulated sugar  In a large bowl,sift together flour and baking
 1 cup light brown sugar packed soda then set aside.
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 Cream sugar,margarine and flavor together Cinnamon whipped topping
till light and fluffy then add eggs mix  1 cup heavy whipping cream
thoroughly.  1/4 cup powdered sugar
 Gradually mix the dry ingredients into the  cinnamon enough to taste
wet ingredients, alternating with the milk Directions
until well combined.  Place a pan of water in the oven on the
 Pour the batter evenly into the prepared middle rack and preheat oven to 350.
cake pans.  Make the crust by combining graham
 Bake for 15-18 minutes or until moist crumbs crackers, butter and sugar in a bowl until
cling to a toothpick inserted into the center. large crumbs forms.
 Do not over bake.  Press the crumbs into the bottom of a
Note: To make Homemade Cake Flour greased, nonstick, 7-inch spring-form pan
Substitute. and freeze for 30 minutes or until set.
 Measure 1 cup all-purpose flour. Remove 2  In a large bowl, cream together the sugar
Tablespoons. and cream cheese until smooth.
 Measure 2 Tablespoons cornstarch, add to  Add vanilla extract.
the flour.  Mix in the pumpkin, followed by the eggs,
 Cake flour is ready to use. cinnamon, all-spice,ginger and nutmeg.
(remember to mix ONLY until combined.
PUMPKIN PIE CAKE Mixing creates air and lots of air makes the
cheesecake crack.)
Ingredients  Pour the batter into the prepare pie crust.
For the crust: Shake the pan gently to even the batter out.
 1 1/2 cups crushed graham crackers I used  Place foil paper around the bottom of the
 cinnamon kind springform pan to prevent water from
 5 tablespoons butter melted leaking in. (better safe than sorry)
 1 tablespoon sugar  Place the pan into the oven inside the pan of
For the Cheesecake: water. plate.
 3 8 oz packs cream cheese, room temperature  Bake for 60 minutes.
 1 cup sugar  (DO NOT OPEN THE OVEN DURING
 1 teaspoon vanilla extract THIS TIME)
 1 cup pumpkin puree  After 60 minutes, turn off the oven and crack
 3 eggs room temperature the oven door open.
 2-3 teaspoons cinnamon  Allow the cheesecake to cool slowly in the
 1/2 teaspoon all-spice oven.The center will be slightly jiggly.
 1/4 teaspoon ginger  When the cheesecake is cool enough to
 1/2 teaspoon nutmeg handle,place on a cooling rack and allow it to
 pecans optional garnish cool completely. Do no remove it from the
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pan, incorporate the frosting into the cake
 Repair any cracks if needed, while the crumbs)
cheesecake is warm.  Using a mini ice cream scoop, scoop out two
 Cover with plastic wrap and refrigerate for 8 scoop worth of cake mixture.
hours or overnight.  Roll the mixture into a tight ball and place
 The next day, remove the cheesecake on a plate
carefully from the pan.  Repeat until until all cake mixture has been
 Use a napkin to dab away any condensation rolled into balls.
from the surface of the cheesecake.  Melt 2-4 ounces of white chocolate in the
 Garnish with pecans and cinnamon whipped microwave.
cream when ready to serve.  Dip the tip of the cake pop sticks into the
 To make the cinnamon whipped cream, chill white chocolate and insert into the cake balls
a bowl and beaters in a freezer. about half-way.
 Add whipping cream to the bowl and beat on  Freeze for about 20 minutes.
high speed until it starts to thickened.  Meanwhile prepare all of your decorating
 Add powdered sugar and continue beating. supplies.
 Add cinnamon and beat until light and  Melt the remaining chocolate in a large cup.
fluffy. Make sure you have enough chocolate to
 Refrigerate until ready to use. completely submerge the cake ball.
 Remove cake balls from freezer.
CAKE POPS  Dip cake balls carefully into the chocolate
until covered.
Ingredients  Let the excess chocolate drip off. Swirl and
 Chocolate Cake prepared (I used 1/2 of a tap gently if needed.
9x13 devils food box cake)  Add the sprinkles while the chocolate is still
 Chocolate Frosting amount depends on wet. It will harden quickly.
moistness of cake. I used two big spoonfuls.  Stick the decorated cake pop into a
 2 boxes Premium white chocolate I used styrofoam block to finish setting.
Baker's brand *update* I now use candy  Place into the freezer to speed up setting
melts time. Cover with a clear treat bag & ribbon
 cake pop sticks for gift giving, if desired.
 sprinkles  Store in a cool area in a single layer, in an
Directions airtight container.
 Add cake to a large bowl.  Enjoy!
 Crumble until it resembles fine crumbs
 Add in frosting a little bit at a time until cake
is moist and can hold a ball shape, yet is still
slightly crumbly. (Use your hands to
Page 175
CREAMY BUTTERSCOTCH CAKE  5 eggs yolks divided from whites
 2 cups all-purpose flour
Ingredients  1 teaspoon baking soda
 300g Flour  1/2 teaspoon salt
 250g white Granulated Sugar  1 cup buttermilk
 150g unsalted butter (Room Temperature)  1 cup coconut shredded Frosting
 4 large eggs  8 oz cream cheese softened
 2 tablespoons light brown sugar  4 tablespoons butter softened
 1 tablespoon butterscotch flavor  2 teaspoons vanilla extract
 1 cup whole milk  2 cups powdered sugar sifted
 ½ teaspoon vinegar or lemon  1 cup coconut
 1 ½ teaspoon baking powder  1 cup pecans
 ½ teaspoon salt Directions
Directions  Preheat oven to 375 F.
 Pour vinegar into a cup of whole milk and  Line a 12 x 17 (jellyroll) pan with greased
leave to mature into buttermilk for  parchment paper. Set aside.
10minutes.  In a large bowl cream together butter and
 In a large bowl,sift in flour,salt and baking sugar.
powder and set aside.  Mix in egg yolks one at a time.
 Cream butter + sugar + flavor till fluffy in  Mix in vanilla extract. Set aside.
texture.  In a medium bowl combine flour, baking
 Add eggs gradually to avoid curdling and soda,and salt.
mix thoroughly.  Gradually add the dry ingredients into the
 Gradually mix the dry ingredients into the wet ingredients, while alternating with the
wet ingredients, alternating with the buttermilk.
buttermilk until well combined.  In a separate bowl, beat the egg white until
 Pour the batter evenly into the prepared stiff peaks form.
cake pans.  Fold egg whites into batter until completely
 Bake for 15-18 minutes or until moist crumbs incorporated.
cling to a toothpick inserted into the center.  Fold in coconut.
 Do not over bake.  Spread batter evenly into prepared pan.
 Baked for 15-18 minutes. (Do not over-bake.
ITALIAN CREAM SHEET CAKE Cake will continue cooking as it cools)
 Remove from oven and let cake cool in the
Ingredients pan.
 1 cup unsalted butter room temperature  Prepare the frosting by creaming together
 2 cups granulated sugar cream cheese and butter.
 1 tablespoon vanilla extract  Add in vanilla extract.
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 Gradually mix in powdered sugar until ingredients a little at a time while alternating
creamy. with the buttermilk.
 Fold in coconut and pecans.  Fold in sweet potato puree.
 Frost the cake once it has completely cooled.  Spoon batter into prepared pan. Jiggle the
pan to smooth out the batter and release air
SWEET POTATO CAKE bubbles.
 Bake for 35-45 minutes or until a toothpick
Ingredients inserted into the center comes out clean or
 2 1/4 cups all-purpose flour with only a few moist crumbs clinging to it.
 2 teaspoons baking powder Check on the cake at the 30 minute mark.
 1 teaspoon baking soda  Let cake cool in pan until the sides of the pan
 1/2 teaspoon salt is warm to the touch.
 1 tablespoon cinnamon  Carefully remove cake from pan and allow
 1 teaspoon nutmeg can use less if desired to cool completely on a cooling rack.
 1 teaspoon ginger
 1/2 teaspoon ground clove (can use less if TRIPLE CHOCOLATE CHEESECAKE
desired
 1 cup butter softened Ingredients
 1 cup granulated sugar Crust:
 1/2 cup light brown sugar packed  2 cups chocolate sandwich cookie crumbs
 3 eggs about 25 cookies
 1 teaspoon vanilla extract  4-5 tablespoons butter melted Filling
 1 1/2 cup fresh sweet potato puree (about 3  3 8 oz cream cheese, room temperature
medium sweet potatoes)  1 cup milk chocolate melted
 3/4 cup buttermilk  1 cup dark chocolate melted
Directions  1/2 cup white chocolate melted
 Preheat oven to 350 F.  2 tablespoons unsweetened cocoa powder
 Generously grease and flour bundt pan. Set  1/4 cup powdered sugar sifted
aside.  1 1⁄2 cups heavy whipping cream whipped to
 In a medium bowl combine flour, baking stiff peaks
powder, baking soda, salt, cinnamon, Directions
nutmeg,ginger and clove. Set aside.  Line an 8-inch springform pan with a circle
 In a large bowl, cream together of parchment paper. Set aside.
butter,granulated sugar and brown sugar.  In a large bowl combine cookie crumbs and
 Mix in eggs one at a time until batter is butter, until mixture has a wet sand texture.
fluffy.  Press mixture firmly into prepared
 Fold in vanilla extract. springform pan
 Combine dry ingredients with wet  Freeze until ready to use
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 In a large bowl cream the cream cheese until the butter.
smooth.  Press crumbs evenly & firmly into greased
 Mix in the melted milk chocolate, dark 8-inch pie plate.
chocolate, and white chocolate.  Refrigerate or freeze until firm.
 Mix in the sifted unsweetened cocoa powder  In a medium bowl, mix heavy whipping
and powder sugar. cream until fluffy with stiff peaks. Set aside.
 Once everything is well combined, fold in the  In a large bowl, cream together cream
whipped heavy whipping cream, using a cheese and melted white chocolate chips.
large rubber spatula.  Fold in prepared whipped cream and lemon
 Spoon the mixture into the prepared pan juice if using.
and smooth out.  Pour filling into pie crust and refrigerate
 Cover and refrigerate for at least 4 hours. overnight.
Overnight is best for a firmer set.  Slice and serve
 Gently run an offset spatula along the edges  Garnish with fresh mint or strawberries.
of the pan to loosen the cheesecake. If
cheesecake tears, no worries, this can be CHOCOLATE GUINNESS BEER CAKE
easily fixed.
 Open the springform pan and remove the Ingredients
cake, smoothing the edges out with the  1 ¾ cups all purpose flour
spatula if needed.  1 tsp baking soda
 1 teaspoon salt
NO BAKE WHITE CHOCOLATE  3⁄4 cup unsweetened cocoa powder
CHEESECAKE  1 cup granulated sugar
Ingredients  1/2 cup butter softened
Oreo crust:  1 tablespoon vanilla extract
 30 Oreos  2 large eggs
 5 Tablespoons butter melted  1/2 cup sour cream
Filling:  1/2 cup cup buttermilk
 1 cup heavy whipping cream  1/2 cup plain black coffee
 (2) 8oz cream cheese, room temperature  1/2 cup Guinness beer
 1 1/2 cups white chocolate chips melted Directions
 according to package  Preheat oven to 350 F.
 splash of lemon juice optional but yum  Grease and flour 2 9-inch cake pans and set
Directions aside.
 To prepare the pie crust, place Oreos into a  In a medium bowl whisk together
food processor and blend until fine crumbs. all-purpose flour, baking soda, salt and
 Place crushed cookies in a bowl and mix in cocoa powder. Set aside.
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 In a large bowl, cream together granulated (9-inch) cake pans. Set aside
sugar, brown sugar and butter.  In a large bowl cream together oil, sugars,
 Beat in eggs. and eggs. Set aside.
 Fold in vanilla extract and sour cream.  In a separate bowl whisk together flour,
 Combine the dry ingredients with the wet baking powder, baking soda, salt and
ingredients alternating with the coffee and cinnamon.
buttermilk.  Gradually add the dry ingredients into the
 Fold in the beer. wet ingredients, alternating with the
 Pour cake batter evenly into prepared pans. buttermilk.
 Bake for 20-25 minutes. (watch it carefully  Mix just until fully combined. (careful not to
after the 20 minute mark) over mix)
 Remove from oven and let sit in pans until  Fold in shredded & pureed carrots, coconut
pans are cool enough to handle. flakes and vanilla extract.
 Remove cake from pans and let cool on a  Pour batter evenly into prepared pans.
cooling rack until completely cool.  Bake for 20-25 minutes until center is set. (do
not over bake!)
GLUTEN FREE CARROT CAKE  Place pans directly into freezer to cool.
Ingredients CREAM TART CAKE

 1 cup granulated sugar
 1/2 cup brown sugar packed Ingredients
 1 cup canola oil or vegetable oil Cookie Cake:
 3 eggs room temperature  1/2 cup butter room temperature
 2 cups Pamela's artisan gluten-free flour  1 cup granulated sugar
 1 1⁄2 teaspoons baking powder  1egg
 1 teaspoon baking soda  1/2 teaspoon vanilla extract
 1/2 teaspoon salt  1/4 teaspoon almond extract
 1 tablespoon cinnamon  1/4 teaspoon coconut extract
 1/2 cup buttermilk  1/4 teaspoon lemon extract
 1 tablespoon pure vanilla extract  2 cups all-purpose flour
 2-3 cups carrots finely shredded (I used a  2 teaspoons baking powder
little  1/2 teaspoon salt
 over 2 cups)  1/4 cup milk
 1/2 cup pureed carrots optional but great! Cheesecake Filling
 1/2 cup sweet coconut flakes finely shredded  1 cup heavy whipping cream
Directions  3/4 cup powdered sugar divided
 Preheat oven to 350 F.  8 oz cream cheese softened
 Grease and flour (with Pamela's flour) 2  1/4 teaspoon vanilla extract
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 1/4 teaspoon coconut extract  Beat until fluffy with stiff peaks. Set aside.
 1/4 teaspoon lemon extract  In a large bowl, cream together cream
Toppings: Fresh pesticide-free edible flowers, cheese,vanilla, coconut, lemon extracts and
candy flowers, fresh fruits, etc. remaining powdered sugar until creamy.
Directions  Fold in whipped cream.
 Preheat oven to 350 F.  Add filling to a piping bag with a 2A size tip.
 In a large bowl cream together butter and  (Refrigerate filling to firm up, if needed)
sugar. Beat in egg.  When ready to assemble, place the first
 Mix in extracts. Set aside. cookie down and pipe on dots along the edge
 In a medium-size bowl, whisk or sift together of the cookie.
flour, baking soda, and salt.  Carefully, top with final cookie and pipe dots
 Add dry ingredients to wet ingredients, around the edges and center of the cookie.
alternating with milk, until a dough forms. Decorate as desired
 Turn dough onto a floured surface and  Serve and enjoy!
knead gently until dough is soft. Add more
flour only as needed. COCOA POUND CAKE
 Shape dough into a disc and cover with
plastic wrap. Ingredients
 Refrigerate until dough is thoroughly  1 cup butter softened (2 sticks)
chilled.(About 1 hour)  1/2 cup butter-flavored shortening
 Divide dough into two equal-sized balls.  2 cups brown sugar
 When the dough is soft enough to roll, place  1 cup white granulated sugar
dough between parchment paper and roll  5 eggs room tempt.
each ball 1/4 inch thick.  1 1⁄2 teaspoons vanilla extract
 Cut out your desired shape twice. (Using a  2 1⁄2 cups all-purpose flour
paper or plastic template is best)  1 teaspoon baking powder
 Place shapes on a pan lined with parchment  1/2 teaspoon salt
paper. (I cut my letters out on parchment  1/2 cup unsweetened cocoa powder
paper so that all I have to do is lift it onto the  1/2 cup coffee prepared
pan).The dough should still be very cold  1/2 cup heavy cream
before going into the oven. Refrigerate  1/2 cup buttermilk
dough before baking if needed.  1 cup chocolate chips optional.
 Bake for 8-12 minutes or until lightly golden I prefer the mini chips
around the edges. (may need less time) Directions
 Let cool completely.  Preheat oven to 325 F.
 To make the filling, add heavy whipping  Generously grease and lightly flour a bundt
cream and1 tablespoon powdered sugar in a pan.
large bowl.  Set aside.
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 In a large bowl cream together butter, cup( roughly 1 cup measurement) all
shortening, brown sugar and white sugar purpose flour, sugar, cocoa powder, baking
until fluffy. powder, and salt.
 Mix in eggs one at a time.  Then give the dry ingredients a good mix.
 Stir in vanilla extract. Set aside. (here you can also use brown sugar instead
 In a separate bowl sift together flour, baking of white to give the cake a nice gooey
powder, salt and unsweetened cocoa powder. texture).
 Add the dry ingredients into the wet  Then add in the milk, vanilla essence and oil.
ingredients,alternating with the heavy cream, Mix all the ingredients until well
buttermilk and coffee. incorporated. Finally mix in some milk
 Mix until batter is fluffy. chocolate chunks into the batter.
 Pour batter evenly into bundt pan and shake  Now microwave for 1 minute. (here I've used
pan to release trapped air. a 1200w microwave, if yours is different then
 Bake for 1 hour and 10 minutes (I usually the timing may vary. If the microwave you
take the cake out of the oven a little before have is less than 1200w, it may take you up to
it's completely done and let it sit in the pan 1.5-2 minutes to make the cake).
to finish cooking. This always results in a  Take it out of the microwave oven and let it
perfectly moist and fluffy cake. So check on cool for a couple of minutes.
it at the 1 hour mark)  Dust your cake with some icing sugar and
 Remove from oven and let cool until sides of drizzle it with some chocolate sauce or you
pan are warm to the touch. can serve the cake with some whipped cream
 Remove cake from pan and allow to cool or vanilla ice cream. Enjoy!
completely before adding the glaze.
MINI CHEESECAKE
MUG CHOCOLATE CAKE IN MICROWAVE
Ingredients
Ingredients  6 Digestive Biscuits (90g)
 3 tbsp all-purpose flour  3 Tbsp Melted Butter (40g )
 2 tbsp granulated sugar  3/4 Cup Cream Cheese (180g )
 2 tbsp cocoa powder  1/4 Cup Sugar (60g)
 1/4 tsp baking powder  1/2 Tsp Vanilla Essence
 1 pinch salt  1 Large Egg
 3 tbsp milk  1 Tbsp All-purpose Flour (15g)
 1/2 tsp vanilla essence  1/4 Cup Sour Cream (60g )
 2 tbsp vegetable oil Directions
 20 gram milk chocolate chunks  Preheat oven to 325°f (160°c). Line a cupcake
Directions  pan with cupcake liners.
 First, in a microwave-safe mug ( roughly 1  Crush the digestives, add melted butter to
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the crushed biscuit crumbs and combine.  Raspberries
 Divide the mixture between the cupcake Directions
liners (about a heaping tablespoon per cup)  Preheat oven to 180°C.
and press into the bottoms. Keep in the  Line a 10 x 14-inch rectangle Baking tray
refrigerator to set about 10 minutes. with Parchment paper.
 In a mixing bowl, beat the cream cheese on  In a large bowl, Separate eggs yolk and
medium speed until smooth and creamy. whites.
 Add sugar and mix until combined. Then  Eggs must be at room temperature.
add the egg, vanilla essence and flour, mix on  Add 1⁄4 Cup of sugar in yolks and whisk
low speed just until combined. until creamy texture.
 Add the sour cream and beat on low speed  Add 1 tsp. Vanilla Essence, 2 tbsp. of milk
until fully combined. Scrape down the and 2tbsp. of milk in the yolks and whisk
sides of the bowl. gradually.
 Fill each cupcake liner with this mixture,  Add 1⁄2 Cup of sieved Cake flour and a pinch
almost to the top. Bake for 15 minutes. of salt and mix well in a yolk mixture. The
 Allow cheesecakes to cool at room texture should be creamy, not runny.
temperature about 30 minutes, then  Now, beat the egg whites with an electric
refrigerate for 4-6 hours to chill. The beater. When whites get little foam to add 1⁄4
cheesecakes will slightly sink in the middle cup of sugar in it and beat until you get a
which gives you the room for toppings. medium peak. Mix the egg whites with
 Top with your favorite fresh fruits or filling batter in 3 parts and gently fold.
and enjoy  Pour the batter in a baking tray and evenly
spread it and gently tap for 2 to 3 times to
VANILLA SWISS ROLL remove air bubbles.
 Bake for 12 to 15 minutes in the preheated
Ingredients oven at 180°C.
 1⁄2 Cup Cake Flour  Dust Icing sugar on neat parchment paper to
 4 medium Eggs prevent sticking and coating.
 1⁄2 Cup Sugar (Split into half 1⁄4 cup)  Lose the edges and place the cake layer/
 1 tsp Vanilla Essence sheet on sugar-dusted paper and remove the
 2 tbsp Milk baking paper.
 2 tbsp Oil  Roll the cake gently and cool completely cool
 1 pinch Salt on room temperature.
Filling  Add 300 ml of chilled whipping cream to a
 300 ml Whipping Cream (Chilled ) large bowl and add 1⁄4 cup of sugar. Beat the
 1⁄4 Cup Sugar cream until stiff peaks form.
Coating  Spread the cream evenly and roll the cake
 2 tbsp. Powdered sugar gently.
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 Refrigerate it for 2 hours to set. warm mango mixture and a pinch of salt.
 Trim the sides. Use the rest of the sweet  The caramel will bubble vigorously. Set
whipped cream to decorate the cake. aside 3⁄4 cup mango caramel and cool for
 Make whirls of cream and top it with about 20 mins or until room temperature.
Raspberries or topping of your choice. And Cover and refrigerate remaining mango
it’s ready to enjoy. caramel until ready for serving.
 Lightly spray a 23cm springform pan, with
MANGO ICE CREAM CAKE an at least 6cm-high side, with non-stick
cooking spray
Ingredients  In a small bowl set over simmering water,
 2 ripe mangoes (about 800g total) stir chocolate and oil until blended. In a food
 1 lime, juiced processor, grind biscuits into very fine
 1 1/4 cups (275g) caster sugar, divided crumbs.
 1/4 cup (60ml) thickened cream  Add chocolate mixture and a pinch of salt
 Non-stick cooking spray and pulse until moistened. Using the bottom
 100g good-quality white chocolate, chopped of a small metal measuring cup or glass, first
 2 teaspoon canola oil press some of crumb mixture about 3cm up
 175g digestive biscuits (about 12 biscuits) side of pan.
 1 cup (140g) macadamias, toasted, divided  Press remaining mixture evenly onto bottom
 2L good-quality vanilla ice-cream, slightly of pan (the crust will be thin). Don’t worry if
softened it isn’t perfect. Freeze for about 10 mins or
Directions until crust hardens.
 Pit, peel and coarsely chop 1 mango and  In a chilled large bowl, gently fold 2/3 cup
puree with lime juice, 1/4 cup (55g) sugar macadamias into ice-cream. Spoon half of
and 2 tbs water in a blender until smooth. ice-cream mixture into cold crust and
You should have about 1 cup puree. In a smooth top.
small saucepan over low heat, bring puree  Drizzle half the room temperature mango
and cream to a simmer. Keep warm. caramel over ice-cream. Repeat layering
 Meanwhile, in another small saucepan over remaining ice-cream and mango caramel.
low heat, stir remaining 1 cup (220g) sugar  Using a small knife, gently swirl caramel into
and 1/3 cup (80ml) water until sugar ice- cream.
dissolves.  Freeze cake for at least 12 hours and up to 3
 Increase heat to medium-high and boil days, or until ice-cream hardens.
without stirring, brushing down side of pan  Remove sides of pan from cake. Using a
with a wet pastry brush to dissolve any large metal spatula, loosen cake from base of
crystals, for 6-8 mins or until caramel is pan and transfer to a platter.
golden brown.  Pit, peel and thinly slice remaining mango
 Remove pan from heat and slowly whisk in lengthways. Arrange over cake. Stir reserved
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mango caramel to loosen and drizzle some  Add dry ingredients into the wet ingredient,
over cake. alternating with the milk until batter is
 Sprinkle remaining macadamias over combined. Be sure to scrape down the sides
cake(see tip). Cut cake into wedges and serve of the bowl.
with more mango caramel.  Pour 1 cup of the batter into each prepared
pan and spread into an even layer.
LITTLE LAYER CAKE (10 layers)  Bake for 10-12 minute until edges are lightly
golden and center of cake is set. Do not
Ingredients overcook. The cake will continue to cook as it
Cake: cools.
 2 1⁄2 cups granulated sugar  Once pans are warm to the touch, remove
 1 cup butter 2 sticks cake and place on a cooling rack to finish
 1/2 cup butter-flavored shortening cooling. Repeat with the next five cakes.
 6 eggs room temperature  While layers are cooling make the frosting
 2-3 teaspoons vanilla extract (see note about frosting before continuing)
 4 1⁄2 cup all-purpose flour  To make the frosting, in a large saucepan
 1 1⁄2 teaspoon baking powder melt butter in deep skillet.
 1/4 teaspoon salt  Stir in granulated sugar, brown sugar, cocoa
 3 cups whole milk warmed powder and evaporated milk
Hot Chocolate Frosting:  Bring to boil until it reaches about 235F on a
 1 cup unsalted butter 2 sticks candy thermometer
 2 cups granulated sugar  Reduce heat to low and add vanilla extract
 1 cup brown sugar packed and salt.
 3/4 cup unsweetened cocoa powder sifted  Keep the icing hot while you frost the cakes.
 12 oz evaporated milk Frosting should be the texture of thick
 pinch sea salt. chocolate syrup.
 1 tablespoon vanilla extract  Place the first layer on a cake board on top
Directions of a cooling rack. Place a pan on a baking
 Preheat oven to 350 F. sheet under the cooling rack to catch the
 Line 5 (8-inch) round cake pans with dripping frosting.
parchment paper. (I used 10 disposable pans).  Spoon about 1/4 cup of frosting (may need a
Grease the pans and flour lightly. Set aside. tad bit more) in between each layer and
 In a large bowl, cream together sugar and spread it over it out. Repeat until all layers
butter. Add eggs one at a time, mixing well have been stacked and frosted.
after each egg.  Next, make up another batch of frosting.
 Mix in vanilla extract. Set aside.  When frosting is done pour it over the top of
 In a large bowl sift together flour, salt, and the cake. This will fill in any gaps and give
baking powder. the cake a smooth frosted finish.
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 Let the cake sit until the icing is firm.  4 medium sized eggs
 Slice and serve!  1 teaspoon baking powder.
 Orange food coloring(Desired quantity)
COCONUT CRUMB CAKE  2 teaspoons orange flavor
 ½ cup orange juice or sweet orange fruit
 250g Flour  In a large bowl,sift together flour and baking
 150g brown sugar soda then set aside.
 150g margarine  Cream sugar,margarine and flavor together
 1 teaspoon baking powder. till light and fluffy then alternate flour and
 1 teaspoon baking soda eggs into it and mix thoroughly.
 2 teaspoons coconut flavor  Mix in orange food coloring and finally pour
 2 medium eggs in the orange juice and mix till well
 Dry coconut flakes (Desired quantity) incorporated.
 ½ teaspoon white vinegar  Pour mixture into already prepared pans
 1 Cup whole milk and bake till firm.
Directions
 In a large bowl,sift together flour, baking
soda, baking powder then add flour and
sugar and mix till it gives a crumb like
texture.
 Pour vinegar into the cup of milk and allow
to mature for 5minutes, add in flavor and
eggs then whisk well with a fork.
 Fold in the flour mixture (dry
ingredients)gradually into the wet mixture
then stir in the coconut flakes and mix
thoroughly.
 Pour mixture into already prepared
pans,sprinkle some coconut flakes on top of
the batter and bake till it's firm.
ORANGE CAKE
Ingredients
 250g flour
 150g sugar
 250g margarine
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 Mozzarella cheese freshly grated
PIZZA  green bell pepper diced
 black olives
 turkey pepperoni
Directions
For the sauce
 Add olive oil into a large skillet over medium
heat.
 Add onions and sauté until tender.
 Stir in garlic and cook just until fragrant.
 Stir in pureed tomatoes, Italian
seasoning,parmesan cheese, brown sugar,
and red pepper flakes.
HOMEMADE PIZZA  Slowly stir in chicken broth.
 Bring to a light boil and then reduce heat to
Ingredients barely a simmer.
Quick Homemade Pizza Sauce  Cook until liquid is reduced to your liking.
 1 tablespoon olive oil  Taste and adjust seasoning.
 1/2 cup white onions finely diced  To make the crust, in a small bowl or glass,
 2 large cloves garlic minced add 1 teaspoon sugar to very warm water.
 14.5 oz can diced tomatoes drained and  Stir in yeast and let sit for 10-15 minutes to
pureed allow the yeast to proof.
 1 tablespoon Italian seasoning  When yeast is ready add mixture to a large
 1 tablespoon parmesan cheese bowl.
 1 teaspoon brown sugar  Stir in flour, salt, remaining sugar, oil,
 1/2 teaspoon red pepper flakes Italian seasoning, and parmesan cheese.
 1/2 cup chicken broth  When dough forms, place dough on a lightly
 splash of red wine optional floured surface and knead gently with oiled
Quick Homemade Pizza Crust ( 12-inch) hands.
 1 cup very warm water  Press the dough into a lightly greased
 2 teaspoons sugar divided 12-inch pizza pan. Be sure to keep your
 1 packet active dry yeast hands oiled with olive oil to soften the dough
 2 1/2 cups all-purpose flour sifted and make it easier to press out.
 1 teaspoon salt  Cover dough with plastic wrap and place in
 2 tablespoons olive oil a warm location for 30 minutes. (see note)
 1 heaping teaspoon Italian seasoning  Preheat oven to 425 F.
 1 heaping teaspoon parmesan cheese  When ready to serve, spread sauce over
Toppings pizza.
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 Top with cheese and toppings.  1 1⁄2 cups sugar
 Bake for 12 minutes or until the crust in the  4 oz cream cheese softened
center of the pizza is fluffy and fully cooked.  1⁄2 cup butter softened (1 stick)
 Garnish with fresh basil if desired. Slice and  1egg
serve!  1⁄2 teaspoon vanilla extract
 1⁄2 teaspoon almond extract(optional)
FRENCH BREAD PIZZA  2 ½ cups all purpose flour
 1⁄4 teaspoon baking soda
Ingredients  1⁄4 teaspoon baking powder
 1 loaf french bread  1⁄4 teaspoon salt
 8 Tablespoons butter, melted Cheesecake Spread
 4 cloves garlic  1 1⁄2 cups heavy whipping cream
 1 tablespoon extra virgin olive oil  3/4 cup powdered sugar divided
 2 tablespoons parmesan cheese or extra  1/2 teaspoon vanilla extract
sharp  8 oz cream cheese softened
 white cheese, grated Fruit Toppings
 Pizza toppings and sauce  1 lb strawberries
Directions  4 kiwis
 Preheat oven to 400 degrees F.  6 oz blueberries
 Slice the french bread right down the Directions
middle.  Preheat oven to 350 F.
 Flatten out each piece by pressing it firmly  Line a pizza pan with a precut circle of
with your hands. parchment paper
 Mix together butter, garlic, olive oil and  In a large bowl cream together sugar, butter
grated cheese in a bowl. and cream cheese just until combined.
 Spread mixture evenly on both loaves of  Mix in eggs, vanilla extract and almond
bread. extract if using.
 Place bread on a baking tray and bake for  Mix in flour, baking soda, baking powder,
10-12 minutes or until lightly toasted. and salt until a dough forms.
 Spread desired sauce onto the french bread,  Knead the dough a few times if needed to
top with cheese and toppings. incorporate the dry ingredients better.
 Bake for 7 minutes or until cheese is melted.  Press dough evenly into prepared pan.
Serve hot!  Chill in the freezer for 1 hour or in the fridge
for 3 hours or overnight. (Don't skip this step
FRUIT PIZZA or the cookie will spread as it bakes. The
dough MUST be super chilled. I always do
Ingredients the fridge overnight)
Sugar Cookies Crust  Bake for 12-15 minutes or until edges are
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lightly golden. (Do not over bake. It's perfect  2 teaspoons cinnamon
if the cookie is slightly undercooked because  2 tablespoons flour
this makes for a chewy cookie once it is Topping
cooled)  3⁄4 cups all-purpose flour
 Let cool completely.  1⁄2 cup quick cooking oats
 To make the cheesecake spread, add heavy  1⁄4 cup brown sugar
whipping cream, 1/2 cup powdered sugar,  1⁄4 cup white sugar
and vanilla into a bowl.  6 tablespoons butter, softened Caramel
 Mix until fluffy cream forms with stiff peaks. topping
Set aside. Directions
 In a large bowl mix the cream cheese and 1/4  Preheat oven to 350.
cup powdered sugar.  Make the pie crust by combining flour, salt
 Very gently mix in the whipped cream just and sugar in a large bowl.
until it is well combined with the cream  Cut in the shortening and butter, until
cheese. mixture resembles pea-size crumbs.
 Spread cheesecake mixture evenly over  Add in the water and combine gently just
cooled cookie crust. until the water is incorporated and a dough
 Refrigerate until firm (about 3 hours. I forms.
usually stick it in the freezer to speed up this  Turn dough onto a lightly floured surface
time) and knead several times.
 Decorate with desired fruit.  Press dough evenly into a lightly greased,
 Store in the refrigerator. 12-inch pizza pan.
 Refrigerate for 20-30 minutes.
CARAMEL APPPLE CRISP PIZZA  Add apples to a large bowl.
 Toss apples with white sugar, brown sugar,
Ingredients flour and cinnamon.
Buttery Pie Crust  Spread apples evenly over cold pie crust. Set
 21⁄2 cup all purpose flour aside.
 2 tablespoons sugar  Make topping by combining flour, oats,
 1 teaspoon salt brown sugar, and white sugar.
 8 tablespoons butter, shredded  Cut in the butter until mixture is crumbly.
 1⁄2 cup butter-flavored shortening  Top apples with crumb mixture.
 1⁄4 cup cold water  Bake for 35 minutes.
Spiced Apple  Drizzle with caramel sauce as soon as it
 4-5 large granny smith apples, peeled and comes out of the oven.
diced  Cut into wedges.
 3 Tablespoons brown sugar  Serve with vanilla ice cream if desired.
 3 Tablespoons white sugar
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3 CHEESE GARDEN PIZZA  2 tablespoon PIZZA SAUCE or tomato
sauce as needed
Ingredients  1⁄2 to 3⁄4 cup cheese grated (mozzarella or
 1 refrigerated pizza crust pizza cheese)
 1-2 Tablespoons olive oil  1⁄2 teaspoon Italian herbs or oregano
 Cornmeal (optional)  1⁄4 to 1⁄2 teaspoon red chili flakes
 2 cloves garlic  1 onion medium, cubed and layers separated
 Mozzarella Cheese  1⁄2 cup capsicum cubed
 Cheddar Cheese  1 small tomato Firm,deseeded and cubed
 Parmesan Cheese  (optional)
 2 small tomatoes, diced  10 Olives as desired (optional)
 1 zucchini, diced Directions
 1⁄2 small onion, diced  Preparation for bread pizza
 2-3 teaspoons Italian Seasoning  Cube the onions and separate the layers.
Directions  Deseed the tomatoes and capsicum. Cube
 Preheat oven to 400 degrees F them as well.
 Brush olive oil on baking stone slightly.  Grate the cheese and keep it ready.
 Sprinkle on some cornmeal if desired.  Grease the pan with 1 tsp oil. Toast the bread
 Press pizza dough onto the baking stone. lightly on one side.
 Poke holes in the dough to prevent puffing.  Switch off the heat. Flip them. This step is
 Bake for 7-10 minutes or until lightly golden. optional but helps to keep the bread firm.
Set aside.  Remove the bread to a board or tray.
 Add minced garlic onto the par baked crust.  Smear pizza sauce thinly as desired.
 Sprinkle on mozzarella cheese and cheddar  Layer onions, capsicum and tomatoes.
cheese  Next grate and layer cheese and then the
 Add the diced vegetables. herbs and chili flakes.
 Top with a light sprinkling of parmesan  Make bread pizza on stove top
cheese and Italian seasoning.  Place the bread on the tawa.
 Place into the oven and bake for 15-18  Begin to toast on a low to medium heat.
minutes or until golden.  Cover the pan if making on stove. Toast until
 Let cool before serving. the cheese melts.
 Make bread pizza in oven
BREAD PIZZA  After topping the bread put the pan in
preheated oven and bake for 5 to 8 mins until
Ingredients the veggies get grilled partially and the
 4 slices BREAD cheese melts and turns golden.
 1 teaspoon oil for greasing the pan  Serve bread pizza hot as a snack or
Toppings breakfast.
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POTATO PAN PIZZA any toppings of your choice).
Ingredients DOUBLE CRUST STUFFED PIZZA

 3 medium size Potato (500 grams)
 1/4 tsp Salt Ingredients
 1/4 tsp Pepper  1 ½ teaspoons white sugar
 1/2 tsp Cumin Powder  1 cup warm water (100 degrees F/40 degrees
 1/2 tsp Chaat Masala Powder (optional) C)
 1/2 tsp Garlic Ginger Paste  1 ½ teaspoons active dry yeast
 2 Medium size Egg  1 tablespoon olive oil
 4 Tbsp mozzarella Cheese  ½ teaspoon salt
 1.5 tbsp Oil Toppings  2 cups all-purpose flour
 2 tbsp Red Capsicum (Thinly sliced)  1 (8 ounce) can crushed tomatoes
 2 tbsp Green Capsicum (Thinly sliced)  1 tablespoon packed brown sugar
 1 tbsp Red Onion (Thinly sliced)  ½ teaspoon garlic powder
 1 count Sliced Green Chili (optional)  1 teaspoon olive oil
 1/2 cup Mozzarella Cheese  ½ teaspoon salt
 1/2 tsp Oregano cc  3 cups shredded mozzarella cheese, divided
 4-5 count Basil Leaves  ½ pound bulk Italian sausage
Directions  1 (4 ounce) package sliced pepperoni
 Firstly, grate 3 medium size potatoes, then  1 (8 ounce) package sliced fresh mushrooms
wash them once in the water and squeeze the  ½ green bell pepper, chopped
water out thoroughly.  ½ red bell pepper, chopped
 Then add salt, pepper, cumin powder, chaat Directions
masala powder, garlic ginger paste, eggs, and  Combine the white sugar and the warm
the cheese to the grated potatoes and mix water in a large bowl or in the work bowl of
everything well. a stand mixer.
 Now place a 28cm non-stick pan on the stove  Sprinkle the yeast over the warm sugar
on medium-low heat and add 1.5 tbsp water, and let stand for 5 minutes until the
vegetable oil. yeast softens and begins to form a creamy
 Once the oil is heated add the Potato mixture foam. Stir 1 tablespoon olive oil into the
in the pan and spread it evenly. yeast mixture.
 Cover and cook for 10 minutes or until set.  Stir 1/2 teaspoon salt into the flour. Mix half
 Now flip it over and cook the other side for of the flour mixture into the yeast water, and
5minutes with no lid (this makes both sides stir until no dry spots remain. Stir in the
little crispy) remaining flour, a 1/2 cup at a time, mixing
 Now flip it again and add the toppings well after each addition.
without the basil leaves (here you can use  When the dough has pulled together, turn it
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out onto a lightly floured surface and knead
until smooth and elastic, about 8 minutes (or PIES
mix with dough hook in stand mixer).
 Lightly oil a large bowl, place the dough in
the bowl and turn to coat with oil. Cover
with a light cloth, and let rise in a warm
place until doubled in volume, about 1 hour.
 Combine the crushed tomatoes, brown sugar,
garlic powder, 1 teaspoon olive oil, and salt
in small saucepan. Cover pan, and cook over
low heat until tomatoes start to break down,
about 30 minutes.
 Preheat an oven to 450 degrees F (230
degrees C). Deflate the dough and turn it out EASY AND CREAMY PUMPKIN PIE
onto a lightly floured surface.
 Cut the dough into 2 equal pieces. Roll one Ingredients
piece into a 12 inch thin circle. Roll the other  1 deep dish pie crust Use my Buttery Deluxe
half into a thicker, 9 inch circle. Pie Crust Recipe
 Place the 12 inch dough round into an  1/2 cup light brown sugar packed
ungreased 9 inch springform pan.  1/2 cup granulated sugar
 Sprinkle dough with 1 cup of cheese. Shape  3 tablespoons butter melted
sausage into a 9 inch patty and place in pan  2 eggs room temperature
on top of the cheese.  1 egg yolk room temperature
 Layer pepperoni, mushrooms, green pepper,  3/4 cup evaporated milk warmed
red pepper, and remaining cheese on top of  1/4 cup heavy whipping cream warmed
sausage patty.  1 1/2 teaspoon vanilla extract
 Top with the 9 inch dough round and pinch  1 1/2 teaspoons cinnamon
edges to seal. Cut several 1/2 inch vent holes  1/2 teaspoon nutmeg
in the top crust. Spread sauce evenly on the  1/4 - 1/2 teaspoon ginger
top crust, leaving a 1/2 inch border at the  1/4 teaspoon clove
edges.  pinch of salt optional
 Bake pizza in the preheated oven until the  1 can 15 oz pure pumpkin puree (Libby's)
crust is set, the cheese is melted, and the  1 teaspoon pure maple syrup not
sausage is cooked through, 40 to 45 minutes. extract,(optional)
 Let hot pizza rest for 15 minutes before Directions
cutting into wedges and serving.  Preheat oven to 350 F.
 In a large bowl, gently cream together brown
sugar, granulated sugar, and butter.
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 Mix in eggs and egg yolk.  Mix in flour, cornstarch, salt, and vanilla.
 Mix in evaporated milk, heavy whipping  In a separate bowl, beat egg whites until
cream, and vanilla extract. fluffy.
 Mix in spices and pumpkin puree.  Fold egg whites into batter until completely
 Pour into prepared pie crust. combined.
 Bake for 60 minutes or until pie is set (center  Pour batter into prepared pie crust.
may be a tad jiggly which is ok.)  Bake for 1 hour and 10-20 minutes or until
 Let pie cool until cool temperature. the center is barely jiggly. (cover with foil if
 Cover and refrigerate overnight (make sure top begins to get too brown during baking.
pie is completely cooled before covering). I've never had to)
 Let come to room temperature.  Remove from oven and let cool. Pie will get
 Serve. firmer as it cool.
 *optional* After pie has cooled refrigerate
BUTTERMILK PIE for 3 hours or overnight for a firmer texture.
 Serve plain (warm or cold) with fruit
Ingredients topping or cream topping if desired.
 1 9-inch Pie Crust I use this butter pie crust
recipe SWEET POTATO PIE
 1/2 cup butter room temperature
 1 cup granulated sugar Ingredients
 1/2 cup light brown sugar packed  1 Homemade Deluxe Buttery Pie Crust see
 3 eggs separated my recipe
 1 tablespoon vanilla extract  1/2 cup unsalted butter cut into cubes or
 1 Tablespoon lemon juice slices
 1/2 teaspoon lemon zest  2 lb. sweet potatoes washed & dried equals
 1 cup buttermilk room temperature about 2 cups pureed
 2 Tablespoons all-purpose flour  1/2 cup light brown sugar packed
 1 tablespoon cornstarch  1/2 cup granulated sugar
 1/8 teaspoon salt  1/2 cup evaporated milk
 1/4 teaspoon cinnamon  2 eggs room temperature
 Preheat oven to 325 F.  1/2 teaspoon cinnamon
 In a large bowl cream together butter,  1/2 teaspoon nutmeg
 granulated sugar and brown sugar.  1/4 teaspoon ginger
 Mix in egg yolks, vanilla extract, lemon juice  tiny pinch clove optional
and lemon zest.  2 tablespoons orange or pineapple juice I use
 Add in buttermilk. (The batter will be a mixture of both
speckled)  1 1/2 tablespoons all-purpose flour
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Directions until the middle is firmly set.
 Preheat oven to 425 F.  Refrigerate until ready to serve. (You can
 Pierce sweet potatoes with a fork several absolutely serve it warm, but I like for it to
times. sit in the fridge for a few hours for a denser,
 Place on foil-lined baking sheet. creamier texture.)
 Bake for 45 minutes or until very tender.  Serve with sweetened whipped cream or
 Let cool while preparing the brown butter. vanilla ice cream.
 To make the brown butter, add butter to a
heavy-bottom skillet over medium heat. FRESH BLUEBERRIES CRUMB PIE
 Once butter has melted it will begin to foam
a bit, whisk continuously while scraping the Ingredients
bottom of the pan.  1 deep dish pie crust
 The butter will begin to turn golden and  5 cups fresh blueberries
form golden brown bits on the bottom of the  1 Tablespoon fresh lemon juice (optional)
pan, keep whisking.  3⁄4 cup sugar
 Once the aromas become nutty (almost like  1⁄2 teaspoon salt
the smell of caramel) and the solids in the  1⁄2 cup all-purpose flour (sometimes I use 1⁄4
bottom of the pan are golden brown remove cup)
from heat.  Toppings
 Pour into a glass dish (including the brown  2⁄3 cup brown sugar, packed
solids) and set aside to let cool.  1⁄2 cup all purpose flour
 In a large bowl, scoop out the flesh of the  3⁄4 cup quick-cooking (1 minute oats)
cooled sweet potatoes.  1⁄2 teaspoon cinnamon
 Mix until creamy and smooth, adding a few  6 Tablespoons butter, softened
splashes of water(or milk) until you have the Directions
texture of a very thick puree. (don't get it too  Preheat oven to 375.
watery, just use enough water to make  Rinse blueberries gently under cool water
mixing easier) and drain.
 Mix in the cooled brown butter until smooth.  Place blueberries in a large bowl and drizzle
 Mix in the brown sugar, white sugar, with lemon juice if using. Set aside.
evaporated milk, eggs (see note before  In a small bowl combine next 3 ingredients
adding), vanilla extract, cinnamon, nutmeg, (sugar, salt, flour).
ginger, clove (if using), juice, and flour until  Sprinkle flour mixture over blueberries. Use
well combined. y our hands to gently toss the blueberries to
 Pour into pie crust shell and smooth the top. get them coated.Set aside.
 Bake on middle rack in preheated 350 F.  Press the pie crust into a lightly greased deep
oven for 55 minutes. dish pie plate.
 Remove from oven and let cool completely  Pour the blueberries onto the crust and
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spread in an even layer.  Fold in key lime zest.
 In a small bowl, stir together, brown sugar,  Pour filling into prepared pie crust.
oats, flour and cinnamon.  Bake for 8-10 minutes (do not brown)
 Cut in the butter with a fork and stir until  Once cooled, refrigerate overnight.
mixture is crumbly. (Overnight makes for the BEST flavor)
 Sprinkle crumb mixture evenly on-top of the  Garnish with whipped cream and zest if
blueberries. desired.
 Bake for 35-45 minute or until golden.
 Let blueberry crumb pie rest for 10-15 APPLE PIE
minutes before cutting.
 Enjoy! Ingredients
 1 homemade Best Pie Crust recipe get it here.
KEY LIME PIE Double recipe if you like a thick pie crust!
 7 granny smith apples
Ingredients  1 lemon juiced (optional)
Graham cracker crust:  1/2 cup unsalted butter chopped
 2 cups fine graham cracker crumbs  1/2 cup brown sugar packed
 1/3 cup granulated sugar  3/4 cup granulated white sugar
 8 tablespoons butter melted (may need more)  1-2 teaspoons cinnamon
Filing:  1/4 teaspoon all-spice
 2 14 oz cans sweetened condensed milk  1 teaspoon vanilla extract optional
 1 cup sour cream  3-4 tablespoons cornstarch or enough to
 3/4 cup key lime juice about 25-30 key limes thicken syrup mixture
 1 tablespoon key lime zest  1 egg white optional
 Whipped cream and key lime zest garnish  1 tablespoon sugar optional
 Preheat oven to 350. F.  Preheat oven to 350. F.
 To make the crust, stir together graham  Press one of the prepared pie crusts evenly
crack er crumbs, sugar and melted butter int o a greased deep dish pie plate. (Place pie
until mixture is moistened. (Add more butter crusts back into the fridge until ready to
if needed) use.)
 Pour mixture into a greased, deep dish pie  Peel and slice apples into equal size slices
plate and firmly press into place, being sure (about 1/4 inches thick)
to keep the thickness as even as possible.  Toss apples with the juice of lemon, if using.
 To make the filling, in a large bowl mix Set aside.
together sweetened condensed milk and sour  In a large pot, melt butter over medium heat.
cream.  Add in brown sugar, granulated sugar,
 Mix in key lime juice. cinnamon and all-spice.
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 Simmer for about 1-2 minutes until mixture DEEP DISH CHOCOLATE CHIP COOKIE
is combined. (add a bit of water if needed) PIE
 Turn off heat and stir in vanilla extract if
using. Ingredients
 Add apples into pot and toss to combine.  1 9 inch uncooked pie crust (I used my home
(sugars will become syrupy as the apples made buttery pie crust recipe)
heat and release their juices)  2eggs
 Stir in enough cornstarch until mixture  1/2 cup brown sugar packed
becomes thickened and syrupy. (It may be  1/2 cup white sugar
easier to remove 1/2 cup of liquid and stir the  1/2 cup unsalted butter
cornstarch into it until thickened and then  1/4 cup shortening I used butter flavored
pour this into the pot. I just sprinkle it into  1 teaspoon vanilla extract
the pot and stir well)  3/4 cup all-purpose flour
 Taste syrup mixture and adjust seasonings &  1/4 cup finely shredded coconut
sugars if needed.  1/4 -1/2 cup toffee bits
 Let apples sit for about 20-30 minutes, syrup  1/4 cup pecan pieces
will thicken up a bit more.  1 cup chocolate chips I used milk chocolate
 With a slotted spoon, add apples into chunks
prepared, chilled pie plate.  Topping: vanilla ice cream and chocolate
 Pour on about 1/4 cup leftover syrup syrup or fudge
mixture.
 Roll out the top crust and place on top of Directions
apples.  Preheat oven to 325 F.
 Seal the edges of pie crust.  In a large bowl beat eggs until frothy and
 Brush top crust with egg white if desired (to uniform in color
create a golden color)  Mix in butter, shortening and sugars until
 Sprinkle top crust with sugar or brush with well-combined.
leftover syrup mixture.  Mix in vanilla extract.
 Place pie on baking sheet and bake for 60-65  Mix in flour just until combined.
minutes or until crust is golden. (if crust  Stir in shredded coconut, toffee bits, pecan
begins to brown too much, cover with foil) pieces, and chocolate chips.
 Let pie sit for about 15 minutes before  Spoon batter into prepared pie crust and
cutting. smooth out to even. (Place a few chocolate
chips on top if desired)
 Bake for 50-60 minutes. (Pie will be slightly
undercooked)
 Remove from oven and let cool.
 Plate and top with vanilla ice cream and
Page 195
chocolate syrup.  Once chilled, flatten dough out a floured
surface about 1/4 inch thick.
CHOCOLATE PUDDING PIES  Use a 2.5 inch round cookie cutter to cut out
small circles.
Ingredients  Arrange each circle into a mini muffin pan,
Buttery Pie crust: being sure to bring the dough up the sides.
 1 1/4 cup all-purpose flour  Bake for 15 minutes or until edges are lightly
 1/2 teaspoon salt golden.
 1/4 cup cold butter-flavored shortening  Remove pie shells from pan and set aside.
 1/4 cup cold butter finely diced  To make the pudding, add sugar,
 1/4 cup cold half n half cornstarch,cocoa powder and salt to a large
Chocolate pudding filling: pot.
 3/4 cup sugar  Stir together until well combined.
 3 tablespoons cornstarch  Stir in half n half, heavy cream or whole
 1/4 cup unsweetened cocoa powder sifted milk.
 pinch of salt (optional  Place the pot on medium heat and begin
 2 cups half n half whole milk or heavy cream stirring until sugar has completely dissolved.
(see note) (Do N OT BOIL)
 3 egg yolks beaten  Continue stirring until bubbles begin to
 1/4 cup semi-sweet chocolate chips melted barely break on the surface. (reduce heat if
 2 teaspoons vanilla extract mixture begin to boil or simmer heavily. A
 1 tablespoon butter few bubbles are ok)
Whipped Cream:  Beat egg yolks in a small bowl and slowly
 1/2 cup heavy whipping cream add in about 1 cup of the warm milk mixture.
 2 tablespoons powdered sugar (This will help slowly heat the yolks up so
Directions they won't scramble when added to the pot)
 First let's make the pie crust!  Slowly add the yolk mixture to the pot while
 In a large bowl sift together the flour and whisking vigorously until the pudding begins
salt. Cut in the shortening and butter until t o thicken. Mixture will be foaming and hot.
mixture resembles large crumbs.  Reduce heat, stir in the melted chocolate,
 Stir in the half n half, milk or heavy cream vanilla extract and the butter.
just until until a dough forms.  Remove from heat and continue stirring
 Gather dough and knead a few times on a vigorously to further thicken the pudding.
floured surface.  When pudding is thickened and coats the
 Flatten dough into a disk and wrap in plastic whisk well, remove from heat and stir in
wrap. vanilla extract.
 Refrigerate for 30 minutes or until chilled.  Place the pudding in a glass dish, cover and
 Preheat oven to 375 F. chill for about 2 hours to thicken up a bit
Page 196
more. (Can also cover with plastic wrap  1 cup canned pure pumpkin
touching the pudding to prevent a skin from Directions
forming if desired. I never do)  Preheat oven to 350 F.
 Place the chilled pudding in a pipping bag  In a medium size bowl whisk together flour,
an ld pipe the pudding into the pie shells. sugar and salt.
 Refrigerate until firmer about 2 more hours.  Cut in butter and shortening until
 When ready to serve, top with whipped crumbly.Stir in cold water.
cream and shaved chocolate.  Stir until dough forms.
 To make the whipped cream, chill a glass  Press dough into a disk.
bow l and beaters in the freezer for about 20  Wrap in plastic wrap and refrigerate for 30
minutes. minutes.
 Place the heavy whipping cream into the  In a large bowl combine white sugar, brown
chilled bowl. sugar and butter until creamy.
 Stir in the powdered sugar.  Mix in egg, heavy cream, flour and vanilla
 Beat on medium until fluffy and peaks hold until creamy.
their shape.  Fold in pumpkin. Batter will be speckled.
 When pie dough has chilled remove it from
MINI PUMPKIN PIES fridge and knead lightly a few times.
 Flour a work surface and pat dough out
Ingredients about 1/4 inch thick.
Pie crust  Use a small round cookie cutter to cut out
 1 1⁄4 cup all-purpose flour 2-inch circles.
 1 tablespoon granulated sugar  Place the dough circles into a non-stick mini
 1/2 teaspoon salt muffin pan.
 1/4 cup unsalted butter cold and finely  Press the perimeter of the pie dough so that
chopped they completely fill the tin. Use a fork to
 1/4 cup butter-flavored shortening cold create ridges on the mini pie crusts if
 1/4 cup cold water desired.
Pumpkin filling  Place the batter into the pie crusts using a
 1/4 cup light brown sugar packed mini ice cream scoop.
 1/4 cup granulated sugar  Shake the pan or use a knife to level off the
 4 tablespoons unsalted butter softened top.
 1 egg  Bake for 25 to 30 minutes or until the centers
 1/2 cup heavy whipping cream of the pie is set. Be careful not to over bake.
 1 tablespoon flour  Pie may be a little jiggly when it comes out
 1 teaspoon pumpkin pie spice can add more of the oven but will set completely as it cools.
if desired Pies will be puffy when they come out of the
 1/2 teaspoon vanilla extract oven, but will sink back down when cooled.
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 Cool pies on the counter and then top with  Add in onions & cook for until tender and
cinnamon cool whip. then add minced garlic and cook until
fragrant.
BAKED SPAGHETTI PIE  Drain meat mixture and return to heat.
 Add in tomato sauce, undrained dice
Ingredients tomatoes and the puree diced tomatoes.
Spaghetti sauce:  Stir in chicken broth and brown sugar.
 1 lb ground turkey (can also use ground beef  Let sauce simmer for 30-45 minutes or until
or a combination of meat and sausage) liquid is reduced and sauce thickens.
 1⁄2 small white onion, diced  Season generously with salt, pepper, red
 3 cloves garlic, minced pepper flakes, parsley, garlic powder, and
 15 oz. can tomato sauce Italian seasoning.
 14.5 oz. can oregano, basil, garlic diced  Taste, taste, taste after each seasoning until
tomatoes, undrained (I used unsalted) the sauce tastes perfect!
 14.5 oz. can oregano, basil, garlic diced  Set aside on a back burner over low heat to
tomatoes, drained and pureed ( I used keep warm.
unsalted)  Bring a large pot of salted water to a boil.
 1⁄2 cup chicken broth  Break thin spaghetti noodles in half and
 1 tablespoon brown sugar cook until al dente about 6-7 minutes. Do not
 Season generously with garlic powder, salt, overcook.
re d pepper flakes, black pepper, parsley and  Drain pasta and return to pot.
Italian seasoning.  Immediately stir in cream cheese until
Noodle Mixture: noodles are coated.
 12 oz. thin spaghetti  Stir in cottage cheese, parmesan cheese and
 5 oz. cream cheese, softened & broken into mozzarella cheese.
cubes  Stir in 2 cups of the spaghetti sauce.
 1⁄2 cup cottage cheese  Spray a deep dish pie plate with non-stick
 1⁄2 cup mozzarella cheese cooking spray.
 1⁄2 cup parmesan cheese  Place the spaghetti mixture into the pie plate
 2 cups spaghetti sauce mixture and pack down firmly.
Topping:  Cover the top with a mixture of parmesan
 Mozzarella cheese and mozzarella cheese.
 Parmesan cheese  Bake for 15-20 minutes or until cheese is
 Parsley melted and golden
Directions  Let cool for 10 minutes before cutting.
 Preheat oven to 400 degree F.  Serve topped with the homemade spaghetti
 In a large skillet over medium heat, brown sauce.
the ground meat until almost done.
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FROZEN REESE PIE CHOCOLATE PECAN PIE
Crust: Pie crust
 26 Oreo cookies  1/2 cup light corn syrup
 1⁄4-1/2 cup butter, melted (I used 1⁄2 cup)  1/2 cup dark corn syrup
Filling:  1/2 cup white sugar
 8 oz cream cheese, softened  1/2 cup dark brown sugar
 1 cup sweetened condensed milk  1-2 teaspoons vanilla extract
 1⁄4 cup powdered sugar  4 tablespoons butter melted
 1⁄2 cup peanut butter  1 tablespoon flour
 8 oz Cool Whip  1/4 cup unsweetened cocoa powder
 1 cup chopped Reese's candy  3 eggs lightly beaten until uniform in color
 Toppings  1 cup toasted pecans can add more
 Chopped Reese's Directions
 1 cup Milk chocolate chips, melted (optional)  Preheat oven to 350.
Directions  In a large bowl, combine light corn syrup,
 Place Oreos into a food processor and dark corn syrup, white sugar, dark brown
process until fine crumbs. sugar, and vanilla extract.
 Add to a bowl and stir in melted butter until  Stir well to combine.
mixture resembles large crumbs. (I used 1⁄2 a  Mix flour into the melted butter until flour
cup so it had a dough-like texture) has dissolved.
 Spray a deep dish pie plate with non-stick  Stir into the sugar mixture.
coo king spray and press the crumb mixture  Stir in unsweetened cocoa
evenly into the pie dish.  Stir in beaten eggs until combined.
 Freeze for 30 minutes to set the crust.  Pour the filling into the pie crust.
 In a large bowl, cream together cream  Cover the top with toasted pecans.
cheese and sweetened condensed milk until  Bake for 45 minutes to an hour.
fluffy.  Remove from oven and let cool until set.
 Mix in powdered sugar and peanut butter.  Serve and enjoy.
 Fold in Cool Whip and chopped Reeses.
 Pour mixture into frozen pie crust.
 Cover tightly & freeze for 2-3 hours. FRESH BLUEBERRIES CRUMB PIE
 Add topping ingredients, let chocolate
drizzle set if using, and then cover tightly Ingredients
and freeze overnight or until completely set.  1 deep dish pie crust
 Let sit out for a few minute before slicing.  5 cups fresh blueberries
 Serve and enjoy!  1 Tablespoon fresh lemon juice (optional)
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 3⁄4 cup sugar
 1⁄2 teaspoon salt CAKE DECORATION
 1⁄2 cup all-purpose flour (sometimes I use 1⁄4
cup)
 Topping
 2⁄3 cup brown sugar, packed
 1⁄2 cup all purpose flour
 3⁄4 cup quick-cooking (1 minute oats)
 1⁄2 teaspoon cinnamon
 6 Tablespoons butter, softened
Directions
 Preheat oven to 375.
 Rinse blueberries gently under cool water
and drain. GLAZE RECIPES
 Place blueberries in a large bowl and drizzle
with lemon juice if using. Set aside.
 In a small bowl combine next 3 ingredients LEMON GLAZE
(sugar, salt, flour).
 Sprinkle flour mixture over blueberries. Use Ingredients
y our hands to gently toss the blueberries to  1 cup confectioners' sugar
get them coated. Set aside.  1/4 cup milk
 Press the pie crust into a lightly greased deep  1 tablespoon fresh lemon juice (1 teaspoon
dish pie plate. lemon extract)
 Pour the blueberries onto the crust and Directions
spread in an even layer.  Gather the ingredients.
 In a small bowl, stir together, brown sugar,  In a small bowl, whisk together
oats, flour and cinnamon. confectioners' sugar and milk until smooth
 Cut in the butter with a fork and stir until  Whisk in lemon juice or 1 teaspoon (or to
mixture is crumbly. taste) lemon extract.
 Sprinkle crumb mixture evenly on-top of the  Brush or drizzle on warm or cooled cake.
blueberries.  Store any leftovers in a tightly covered
 Bake for 35-45 minute or until golden. container in the refrigerator.
 Let blueberry crumb pie rest for 10-15  To use on a future dessert, let it come to
minutes before cutting. room temperature or heat in a microwave
until pourable.
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MOCHA GLAZE will keep for a two to three days in an
airtight tin and also freezes well for up to a
Ingredients month if unglazed.
 1 1/2 cups confectioners' sugar
 2 1/2 tablespoons butter (melted) CHOCOLATE GLAZE
 2 tablespoons cocoa powder (unsweetened)
 2 1/2 tablespoons hot coffee or espresso (or Ingredients
more, for drizzling)  2 ounces semisweet chocolate (coarsely
 1/4 teaspoon salt chopped)
Directions  1 1/2 tablespoons butter (unsalted)
 Gather the ingredients.  1 1/2 teaspoons milk (OR light coconut milk)
 Combine the confectioners' sugar with 2 1/2  1 1/2 teaspoons agave syrup (OR honey)
tablespoons of melted butter, 2 tablespoons  1/8 teaspoon vanilla
of unsweetened cocoa, the coffee or espresso, Directions
and 1/4 teaspoon salt; stir until well blended.  Melt 2 ounces of chopped chocolate and 1 1/2
 Add a little more hot coffee or hot water to tablespoons of butter in the same saucepan
get the desired consistency for drizzling or you used to make the cake. When melted and
spreading. smooth, remove the pan from heat.
 Add milk and agave syrup OR honey and 1/8
CREAM CHEESE GLAZE teaspoon vanilla and stir until smooth and
glossy. Let the glaze cool for about 3 minutes
Ingredients before pouring it on the cake.
 4 ounces full-fat cream cheese (room  Pour all of the glaze in the middle of the
temperature) cake.
 1/2 cup powdered sugar  Use a silicone or rubber spatula to spread
 1 teaspoon lemon juice the glaze evenly over the cake, allowing the
 2 to 3 tablespoons milk glaze to evenly run down the sides of the
Directions cake.
 Whisk the cream cheese to create a light
cream with either an electric or hand whisk. CARDAMOM GLAZE
Add the powdered sugar and whisk again.
 Then whisk in the lemon juice and zest. Ingredients
Whisk in the milk a little at a time until you  1/2 cup sugar (powdered)
get a thick but pourable consistency.  2 tablespoons milk
 Slowly pour the glaze from the center of the  1/4 teaspoon ground cardamom
cake and allow it to trickle down the sides  Dash of salt
and the center opening. Directions
 The cake is delicious the day it is made, but  Make the glaze by whisking together the
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powdered sugar, milk, cardamom, and salt freeze slices for later.
until smooth.
 Drizzle over the cooled cake and sprinkle on CINNAMON GLAZE
some additional chopped pistachios, if
desired. Ingredients
 1 cup confectioners' sugar
HONEY ORANGE GLAZE  1/2 teaspoon cinnamon (ground)
Ingredients  1–2 tablespoons milk (or cream)
 1/2 Cup powdered confectioner's sugar Directions
 1 tablespoon honey  Whisk together confectioners' sugar,
 1 tablespoon blood orange juice cinnamon, vanilla extract, and milk or
 1/4 teaspoon cardamom cream.
 1 pinch salt  Add only enough cream to make a
Directions spreadable glaze.
 Make the glaze by adding the powdered  Put the glaze on top of the cooled cake and
sugar, honey, blood orange juice, cardamom cut as desired.
and salt to a small bowl and whisking
together until smooth. VANILLA GLAZE
 Drizzle over the cake before serving.
Ingredients
BUTTER PECAN GLAZE  1 1/2 cups confectioners' sugar
 3 tablespoons softened butter
Ingredients  2 to 4 tablespoons hot water, as needed
 1/2 cup butter  1/2 teaspoon vanilla extract
 2 tablespoons evaporated milk (or milk) Directions
 1/2 cup brown sugar (packed, light or dark)  Combine the confectioners' sugar and butter;
 1/2 cup pecans (chopped) add the vanilla.
Directions  Beat in the hot water. a few teaspoons at a
 In a saucepan over medium heat, melt the time, until the mixture is a good consistency
butter. Add the milk and brown sugar. Bring for drizzling.
to a boil. Reduce the heat to low and simmer  Drizzle over the cooled biscuits.
the glaze mixture for 5 minutes. Stir the 1/2  Serve the biscuits cool or warm them slightly
cup of chopped pecans into the glaze mixture just before serving.
and then remove it from the heat.
 Let the glaze cool slightly and then spoon it
over the cooled cake.
 Store the cake, covered, in the refrigerator or
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BROWN SUGAR CARAMEL GLAZE smooth.
 Add more milk as needed to make the glaze
Ingredients thin enough to spoon over the cooled cake.
 4 tablespoons butter  Drizzle over the cooled cake.
 1/2 cup light brown sugar (packed)
 Pinch of salt
 1/2 cup heavy cream
Directions FROSTING RECIPES
 Melt butter in a medium saucepan over
medium low heat. BROWN SUGAR FROSTING
 Add the brown sugar to the butter and cook,
stirring, for 1 minute. Ingredients
 Add salt and cream; bring to a boil over  1 1/2 cups brown sugar
medium heat. Continue cooking, stirring, for  1/2 cup water
2 minutes.  1/4 teaspoon cream of tartar
 Cool for about 15 to 20 minutes and then  4 large egg whites
drizzle over a cake or use as a sauce for  1/2 teaspoon vanilla extract
gingerbread or bread pudding. Directions
 Combine the brown sugar, water, and cream
BROWNED BUTTER GLAZE of tartar in a heavy saucepan; stir to blend.
Attach a candy thermometer. Bring to a boil.
Ingredients Boil to 242F on the candy thermometer
 6 tablespoons butter (unsalted) (thread stage)
 1 3/4 cups powdered sugar  Meanwhile, beat the egg whites until stiff
 2 teaspoons vanilla extract (or vanilla bean peaks form.
paste)  Slowly pour the syrup mixture into the egg
 3 to 5 tablespoons whole milk or whites in a thin stream while beating.
half-and-half  Beat in the vanilla.
Directions  Now you should have a generous amount
 Heat the butter in a saucepan over medium that's enough to frost and fill a 2- or 3-layer
heat, stirring constantly, until just golden cake.
brown, about 7 to 10 minutes.  Serve your cake and enjoy!
 Be sure to remove it from the heat as it turns
golden, because it can darken very quickly. FLUFFY WHITE FROSTING
 Immediately pour the browned butter into a
b owl, leaving most of the sediment in the Ingredients
pan. Sift confectioners' sugar into the bowl  1/2 cup water
and add 3 tablespoons of milk. Stir until  1 1/2 cups sugar (granulated)
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 2 tablespoons corn syrup (light) VAGEN COCONUT FROSTING
 1/4 teaspoon cream of tartar
 3 large egg whites Ingredients
 1 pinch salt  2 sticks/1 cup soy margarine (dairy-free,
 1 1/2 teaspoons vanilla extract cold)
Directions  2 1/2 cups sugar (confectioners')
 In a heavy saucepan, combine the water,  1/4 cup cream of coconut (or, alternatively,
corn syrup, sugar, and cream of tartar. Stir full-fat unsweetened coconut milk)
to blend.  1 teaspoon vanilla extract
 Place the saucepan over medium heat, cover  1 1/2 cups flaked coconut
the pan, and bring the sugar mixture to a Directions
full rolling boil.  In a large bowl using an electric hand-mixer,
 Remove the lid and continue boiling the cream the dairy-free soy margarine until
syrup (without stirring) to about 242F on a smooth and fluffy.
candy thermometer, or until the syrup spins  Gradually add the confectioners' sugar,
a thread when a small amount is dropped blending until combined.
from a spoon back into the boiling mixture.  Add the cream of coconut (or coconut milk),
 Remove the syrup from the heat. vanilla extract, and coconut flakes and blend
 Place egg whites in a clean, grease-free bowl. until creamy.
 Beat the egg whites and a pinch of salt with a
n electric mixer until the egg whites begin to COOKED VANILLA FROSTING
hold soft peaks.
 Continuing beating the egg whites while Ingredients
gradually adding the hot syrup in a thin,  1/2 cup whole milk
steady stream.  2 tablespoons flour
 Add the vanilla and continue beating for  Pinch salt
about 8 to 10 minutes, or until the frosting  1/2 cup sugar
holds stiff peaks.  4 ounces butter (room temperature)
 Frost the cake immediately; the frosting will  2 teaspoons vanilla bean paste (or vanilla
thicken more as it cools. extra)
 This makes enough to frost a large angel Directions
food cake, a 9-by-13-inch cake, or 2-layer  Whisk 1/2 cup of milk, 2 tablespoons of flour,
cake. and a pinch of salt together in a saucepan
over medium-low heat. Continue cooking,
stirring constantly, until the mixture is very
thick and bubbly.
 Remove from heat and let cool to room
temperature.
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 Beat 1/2 cup of sugar and 4 ounces of butter bake for 5 to 10 minutes at 350 F. Remove
together until smooth and creamy. There from oven and let cool.
should be no grittiness left in the mixture.  Whisk or blend together all ingredients until
 Beat in cooled flour mixture until the smooth and creamy.
mixture is light and fluffy. Beat in the vanilla  If you have an electric stand mixer, this is a
or vanilla bean paste. good time to use it in order to get all the
ingredients perfectly smooth and creamy.
VEGAN CHOCOLATE FROSTING  You may also want to consider doubling the
recipe.
Ingredients
 2 cups confectioners' sugar (organic) COCOA FROSTING
 2 ounces soy margarine (softened)
 1/4 cup almond milk or soy milk Ingredients
(unsweetened)  2/3 cup milk
 3/4 cup cocoa powder  3 tablespoons all-purpose flour
 1/2 teaspoon vanilla  6 tablespoons butter
Directions  5 tablespoons shortening
 In a medium-large mixing bowl, using an  2/3 cup granulated sugar
electric hand mixer, cream the confectioners'  1/4 cup unsweetened cocoa powder
sugar with the soy margarine until mixture  1/2 teaspoon vanilla extract
is thick but well combined, about 30 seconds Directions
to 1 minute.  Combine the milk and flour in a saucepan
 Add the almond milk or soy milk, cocoa and whisk to blend.
powder, and vanilla and continue to mix  Cook over medium heat until thick, stirring
until smooth, about 1 minute. constantly.
 Refrigerate and spread just before serving  Remove from heat and set aside to cool.
on fully-cooled cookies, cakes or cupcakes.  In a mixing bowl with an electric mixer, beat
the butter and shortening with the sugar
SUGAR-FREE PEANUT BUTTER FROSTING until light and fluffy.
 Beat in cocoa and vanilla.
Ingredients  Add the completely cooled flour and milk
 1/2 cup flour mixture.
 1 cup peanut butter (creamy peanut butter  Beat until fluffy and sugar has dissolved,
or smooth will be best, not chunky) about 4 to 6minutes.
 1/2 cup maple syrup  This recipe makes enough frosting for a
Directions sheet cake or the top and sides a two layer
 Gather the ingredients. cake.
 Spread the flour onto a baking sheet and
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CARAMEL FROSTING CHOCOLATE CREAM CHEESE
FROSTING
Ingredients
 1/2 cup butter Ingredients
 1 cup brown sugar  1/4 cup butter, softened
 1/4 cup milk  8 ounces cream cheese (softened)
 2 teaspoons vanilla  3 ounces unsweetened chocolate (melted)
 1/4 teaspoon salt  dash salt
 3 to 4 cups powdered sugar (sifted)  3 cups confectioners' sugar
Directions  1/3 cup half-and-half
 In a large saucepan, melt the butter over low  1 teaspoon vanilla extract
heat until it starts to brown, about 3-4 Directions
minutes. Watch it carefully as the butter can  To melt the chocolate, put it into a stainless
burn quickly. steel bowl or the top of a double boiler and
 When the butter is light golden brown, add place it over simmering water (keep the pan
the brown sugar. Bring this mixture to a boil, or bowl above the water). Heat, stirring,
stirring frequently. until melted.
 Boil and stir constantly with a wire whisk for  In a mixing bowl with an electric mixer,
1 minute until the mixture thickens. cream together the butter and cream cheese
 Remove the pan from the heat and add the until fluffy.
milk. Beat with wire whisk until smooth.  Add the melted chocolate, salt, sifted
 Add the vanilla and beat again. Then add confectioners' sugar, half-and-half, and
enough of the powdered sugar until the vanilla.
frosting is of desired consistency; the  Beat until smooth and spreadable, adding
frosting should be pourable or it will be too more half-and-half or confectioners' sugar,if
hard pour frosting over the cake or the necessary.
cupcakes and spread gently with a knife to
cover if necessary. BUTTERCREAM FROSTING
 Let cool and serve. This amount of frosting
will frost a 13x9" pan, or 12 cupcakes, or Ingredients
about 36 cookies.  1 Cup butter (softened to room temperature)
 To frost cookies, let frosting cool about 5  1 to 2 1/2 cups Icing sugar (confectioners', to
minutes, stirring occasionally, until it has taste)
thickened.  1 teaspoon vanilla
 Frost cookies and let sit on a wire rack until  1 to 2 tablespoons cream (heavy)
the frosting sets. Directions
 With an electric mixer, beat butter and 1 cup
of the confectioners' sugar until fluffy, about
Page 206
3 minutes.  Add the strawberry purée, vanilla,lemon
 Taste and add more sugar if desired. If you juice, and rosewater if you are using it, and
prefer a sweeter buttercream frosting, use up whip until light and fluffy.
to 2 1/2 cups of sugar.  With the mixer turning (still on low or you m
 Add vanilla and 1 tablespoon of the cream to ay disappear into a cloud of sugar!)
the frosting. Beat well. If frosting is too thick gradually add more powdered sugar until
for spreading, add another tablespoon of the mixture is the thickness you want
cream. buttercream for fro sting a cake should be
stiffer than for piping onto a cupcake, for
FRESH STRAWBERRY BUTTERCREAM example.
 The buttercream is now ready to use in your
Ingredients recipes, it will keep tightly covered in the
 1 cup fresh strawberries refrigerator for five days. It also freezes well
 2 tablespoons sugar for up to three months.
 1 cup unsalted butter (softened)
 2 pounds powdered sugar (sifted) SWISS MERINGUE BUTTERCREAM
 1 teaspoon lemon juice Ingredients
 1/2 teaspoon rosewater (optional)  1 cup granulated sugar
Directions  1/2 cup egg whites (about 4 large eggs)
 Gather your ingredients. Wipe the berries  1/4 teaspoon kosher salt
with paper towels and remove the hull. As  1 pound or 4 sticks butter (cold, unsalted, cut
these strawberries are going to be puréed, into small cubes)
you can chop the tops off with a kitchen  1 tablespoon pure vanilla extract
knife. Directions
 Roughly chop the fruit, place in a mixing  Combine the granulated sugar, egg whites,
bowl, sprinkle with the sugar, stir and leave an d salt in the bowl of a stand mixer. Set the
for 15 minutes. stand mixer bowl over a medium saucepan
 Transfer the strawberries into a food filled with 1 inch of gently simmering water
processor and pulse to create a thick purée. (do not let the bowl touch the water).
The purée can be used unstrained but if you  Heat, whisking constantly, until the sugar
prefer a smoother frosting, push the purée has dissolved and an instant-read
through a fine sieve (keep in mind that this thermometer registers 115 F. This will take
will also remove some of the texture and a about 5 minutes. The mixture should feel
little flavor). Put aside. completely smooth when rubbed bet ween
 Beat the butter and 2 cups of the powdered your fingertips.
sugar in a stand mixer using the paddle  Wipe away any moisture that has
beater on low speed. accumulated on the bottom of the stand
Page 207
mixer bowl. for 5 minutes.
 Fit the bowl onto the stand mixer fitted with  Heat the gelatin in the microwave for 15
a whisk attachment and beat on seconds to melt.
medium-high speed until meringue is fluffy  Whisk the corn syrup and glycerine into the
and glossy, about 8 to 10 minutes. warm gelatine. Heat another 15 seconds On a
 It is ready when the bottom of the bowl is double boiler to make sure everything is
completely cool to the touch and the mixture melted, then add vegetable shortening and
resembles a white fluffy cloud. stir till Melted.
 Reduce the mixer speed to medium low and  In a bowl, shift icing sugar, add cmc and stir
add the butter, a few cubes at a time. The till well combined
mixture may begin to appear curdled, but  Pour the warm gelatin mixture into the
this is o kay; keep the mixer running until sugar all at once. If working by hand use a
the buttercream is smooth, glossy, and white wooden spoon to stir the mixture until most
(it will lighten in color during mixing), 10 to of the sugar is incorporated.
15 minutes.  If using a stand mixer, use the dough hook
 Scrape down the sides and add the vanilla on medium-low until most of the sugar is
extract and beat until incorporated. incorporated.
 Pipe onto cakes or cupcakes as desired.  With the fondant still in the bowl, use your h
ands to finish kneading the rest of the sugar
ROLLED FONDANT into the fondant.
 It will be quite sticky and messy at this point,
Ingredients just keep kneading. A plastic bowl scraper is
 Gelatine: 2 tablespoons helpful for handling the fondant.
 glucose syrup: 1/2 cup  Turn the fondant out onto the plastic wrap.
 C.M.C: 3teaspoons Wrap 2x in plastic wrap and let it set at least
 vegetable shortening: 2 tablespoons 8 hours or overnight before using.
 glycerine: 1 tablespoon  When ready to use, knead the fondant until
 icing sugar: 8cups or more it' s smooth and supple.
 water: 1/4 cup  Roll on a surface dusted with powdered
 clear vanilla extract: 1teaspoon sugar. When not using always keep the
Directions fondant covered so it doesn't form a skin.
 Sift the confectioner's sugar into a large
mixing bowl or in a stand mixer bowl with ROYAL ICING
the hook attachment.
 Put the water in a small microwave-safe Ingredients
bowl. Sprinkle the gelatin powder evenly  4 Cups confectioners' sugar (sifted, more as
over the surface of the water. Whisk 1-2 needed)
times to combine. Let the gelatin "bloom"  1/2 cup/ 3 large pasteurized egg whites (at
Page 208
room temperature)  8 cups powdered sugar
 1/2 teaspoon cream of tartar  3 cups Oreo crumbs (about 30 Oreos)
 In a large bowl, combine the confectioners'  3-6 tablespoons milk
sugar (or more as needed), pasteurized egg Optional:
whites, and cream of tartar.  Extra Oreo crumbs for garnish
 Scrape down the sides of the bowl.  Mini Oreo cookies for garnish
 Turn the mixer to high and beat until thick Directions
and very white. The mixture will hold a peak.  In the bowl of an electric mixer, fitted with
This should take at least 7 to 10 minutes. the wire attachment, beat together butter
 When finished, cover with plastic wrap, until smooth.
making sure it touches the royal icing so a  Slowly add 4 cups of powdered sugar and
crust doesn't form. mix until smooth.
 Royal icing dries out quickly, so make sure it  Start with the mixer on low speed and
is covered all the time. Otherwise, there will gradually increase to high. Pause to scrape
be lumps in the icing and they will never the sides of the bowl.
pass through an icing tip.  Add vanilla extract and the remaining 4 cups
of sugar, mix until combined, also starting on
CHOCOLATE GANACHE low and gradually increasing to high.
 Add Oreo crumbs, mix until smooth.
Ingredients  Add milk 1 tablespoon at a time, until you
 8 oz dark chocolate (chopped) get a smooth, desired consistency.
 3/4 cup heavy cream  Use immediately or cover and refrigerate up
Directions to three days.
 Melt the chocolate in a large glass bowl in  For a firmer frosting, add more
the microwave, or using a double boiler. confectioner's sugar, ¼ cup at a time. For a
 If you use a microwave, set it to low power softer frosting, add more milk or cream, one
and do it for 20 to 30 seconds at a time, tablespoon at a time.
stirring cream in between, until it's melted  To use, once refrigerated, slowly allow to
about two minutes total. reach room temperature and then beat on
 Allow to cool completely before using on a low speed for just a few minutes, until the
dessert. buttercream is smooth before using.
OREO BUTTERCREAM CHOCOLATE WHIPPED CREAM
 5 sticks / 2½ cups unsalted butter (room  2 cups heavy whipping cream
temperature  ¼ cup heaping cocoa powder
Page 209
 ⅓ cup powdered sugar  2/3 cup water
 1 teaspoon vanilla extract Directions
 pinch of sea salt  Place the egg whites, cream of tartar, and
 Optional add in: 1 teaspoon espresso powder salt in a large mixing bowl and whip on
Directions medium speed until foamy.
 In a medium bowl, combine all of the  While continuing to whip, add 1 cup of the
ingredients. sugar in a very slow and steady stream
 Using a hand mixer or a standing mixer with (about 1 teaspoon at a time).
a whisk attachment, whip on medium until  Once the entire cup of sugar has been added,
stiff peaks start to form. This will take 4-5 continue to whip until the meringue can hold
minutes. stiff peaks.
 Chill until ready to serve.  Whip in the vanilla extract, and continue to
 Enjoy this straight off the spoon or as a light stir the meringue on low speed while you
and fluffy frosting for cakes or cupcakes, a prepare the hot sugar syrup.
filling for desserts and so much more.  Place the remaining 1 cup of sugar in a small
pot, along with the water.
LEMON BUTTERCREAM FROSTING  Place the pot over medium heat and cook
until the syrup boils and reaches 235
Ingredients degreesF.
 3 cups powdered sugar  In a very slow and steady stream, add the
 ⅓ cup butter or margarine, softened hot sugar syrup to the meringue, while
 3 tablespoons lemon juice continuing to whip on low speed.
 ½ teaspoon grated lemon peel  When all the syrup has been added, turn the
Directions mixer up to high speed and whip until very
 Beat butter, lemon peel and lemon juice in stiff and glossy.
medium bowl with electric mixer on medium
speed 30 seconds. COCONUT FROSTING
 Gradually beat in powdered sugar. Beat 2 to
minutes longer or until light and fluffy. Ingredients
 1 cup butter, softened
MARSHMALLOW FROSTING  Pinch of fine sea salt
 3 ½ cups powdered sugar
Ingredients  1 teaspoon pure vanilla extract
 5 egg whites, large  ½ teaspoon coconut extract
 1/2 teaspoon cream of tartar  2 Tablespoons coconut cream (the fat from a
 pinch of salt can of full-fat coconut milk)
 2 cups granulated sugar, divided Directions
 2 teaspoons vanilla extract  Add the butter to the bowl of a stand mixer
Page 210
fitted with the paddle attachment and beat  Beat on low to incorporate the cream then
until smooth. slowly increase the speed to medium-high.
 Add half of the powdered sugar and a pinch Beat for 2 minutes. The frosting will be light
of sea salt and beat on low until the sugar is and fluffy.
mostly incorporated. Add the remaining  NB:This can be made up to 2 days before
powdered sugar and beat on low until using, keep refrigerated in an airtight
combined. Increase speed to medium and container. Then bring to room temperature
beat for 3 minutes. and beat to fluff it up before using.
 Stop the mixer and scrape down the bowl.  Freeze up to 3 months in an air-tight
Add the vanilla extract, coconut extract, and container or freezer bag.
coconut cream then beat for an additional
minute on low, increasing the speed to NUTELLA BUTTERCREAM FROSTING
medium once the cream and extract is
incorporated. Ingredients
 Use for cakes, cupcakes, or your favorite  1/2 cup butter, softened
baked goods!  1 cup Nutella
 2 1/2 cups powdered sugar
CREAMY PEANUT BUTTER  2-4 Tablespoons heavy cream
 1 teaspoon pure vanilla extract
 1 cup (2 sticks) unsalted butter, softened  Beat together the butter, Nutella and
 3/4 cup creamy peanut butter (no-stir) powdered sugar in the bowl of a stand mixer
 4 1/2 cups powdered sugar fitted with the paddle attachment (or with a
 1 tsp pure vanilla extract handheld mixer).
 1/4 cup heavy whipping cream  Beat at medium speed for two minutes.
Directions  Scrape down the bowl and add the vanilla
 Add the butter and peanut butter to the extract and heavy cream.
bowl of a stand mixer fitted with a paddle  Beat on medium speed for an additional
attachment. minute. Spread or pipe frosting onto cooled
 Beat on medium-low speed until combined. cupcakes, cakes, or brownies.
Some little lumps of butter are ok.
 Add 2 1/2 cups of the powdered sugar and
mix on low speed until mostly combined.
 Add the remaining sugar and the vanilla
extract. Add half of the whipping cream.
 Beat on low speed until the sugar is
incorporated. Scrape down the bowl and add
the remaining whipping cream.
Page 211
 Use plain or sweeten with sugar, honey,
OTHER RECIPES fruits, or preserves.
CHEDDAR BISCUITS
Ingredients
 2 cups all-purpose flour
 1 tablespoon baking powder
 1 tablespoon sugar
 1/2 teaspoon garlic powder
 1/2 teaspoon Old Bay Seasoning or your fav.
seafood seasoning
HOMEMADE YOGURT  1/8 teaspoon Onion Powder
 1/2 cup butter, cold
Ingredients  1 1/2 cups cheddar cheese, shreds
 1/2 gallon whole milk  1 1/2 cups buttermilk, cold may need more or
 1/4 cup yogurt plain, no sugar added WITH less
live cultures Garlic Butter
Directions  4 tablespoons butter, melted
 Make sure all utensils and pots are sanitized.  1/2 teaspoon garlic powder
 In a large pot, add milk.  1/4 teaspoon old bay seasoning
 Slowly heat until milk reaches 180 F.  1 tablespoon fresh parsley ,chopped
 Remove from heat and let the milk cool to 10 Directions
0-115 F. (Mine is usually 110 F.)  Preheat oven 450 F.
 Place1cupofthemilkinabowlandstirin the  Line a baking sheet with parchment paper
yogurt until smooth. and set aside.
 Pour yogurt mixture into the milk.  In a large bowl whisk together flour, baking
 Pour everything into your instant pot. powder, sugar, salt, garlic powder, Old Bay
 Press the "yogurt" setting and select the "8 seasoning, and onion powder.
hours" option. (select 24 hours for tangier  Grate in the butter. Whisking occasionally to
yogurt) keep the butter from clumping.
 Place the lid on and let the yogurt incubate  Cut the butter into the flour.
for 8 hours.  Stir in the shredded cheese.
 Once the yogurt is ready, place it into a  Add the buttermilk and stir gently JUST
container and chill until ready to eat. until incorporated. (batter should be wet,
 You can also strain the yogurt in cheesecloth add more buttermilk if needed)
or a tea towel for a thicker texture.  Scoop out 1/4 cup of dough and place 2
Page 212
inches apart on baking sheet.  Mix together the seasonings and
 Bake for 12-14 minutes immediately sprinkle the hot potatoes with
 While biscuits are baking, make the butter the seasoning, tossing to coat.
spread by combining melted butter, garlic  Serve immediately. (They are also good the
powder, old bay and fresh parsley. next day.)
 When biscuits comes out of the oven, brush  Store in airtight container if there are any
immediately with butter mixture. left over!
 Serve hot.
CHOCOLATE COVERED STRAWBERRIES
SHOESTRINGS FRIES
Ingredients
Ingredients  1 lb. large strawberries wash and thoroughly
 1 large russet potato washed dried
 1/4 teaspoon sea salt  8 oz. milk chocolate baking chocolate
 1/8 teaspoon black pepper  4 oz. white chocolate baking chocolate
 1/8 teaspoon garlic powder  Decorations: 1 cup crushed pecan, 1 cup
 1/4 teaspoon parsley mini semi-chocolate chips
 peanut oil for frying Directions
Directions  Place milk chocolate and white chocolate in
 Using a mandolin, slice the potato into thin two separate bowls.
strips using the julienne blade.  Melt the chocolate in that microwave
 Immediately place the slices in ice cold water according to the package.
and let soak for about 5-7 minutes to remove  If desired, place the chocolate into a shot
the excess starch. glass to make dipping easier.
 Remove the potatoes from the water and  Grab the strawberry by the stem or insert a
place on a baking sheet lined with paper toothpick into the top.
towels.  Dip the strawberry into the chocolate and
 Pat the potatoes dry. You can also place them allow the excess to drip off.
in a salad spinner if desired. (Potatoes  Place on wax paper to harden and then
MUST be super dry before proceeding. drizzle with contrasting chocolate if desired.
 Heat oil in a deep pot to 350F.  If decorating with nuts/chocolate chips, after
 Add a few potatoes to the pot a little bit at a the excess chocolate has dripped off the
time, waiting for the oil to settle down before strawberry, lay the strawberry on a plate of
adding in more (the pot will overflow if you nuts/chocolate chips.
just dump a whole batch in at once).  Gently press the nuts/chocolate chips into
 Cook the potatoes in batches until golden, the chocolate.
stir ring to separate them.  Place on wax paper to allow the chocolate to
 Drain on paper towels. set.
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 Store strawberries in the fridge for up to 2  Allow chocolate to set. Place in fridge to
days. speed up setting time
 Store in airtight container on the counter or
VEGAN CHOCOLATE ALMOND BUTTER in the fridge. (If storing in fridge allow them
CUPS to come to room temperature before eating.)
Ingredients COCONUT CHOCOLATE BISCUIT

 3/4 cup Fisher nut Whole Natural Almonds
 sea salt to taste Ingredients
 1 cup vegan chocolate chips  1 & 3/4 cups flour ( plain or cake )
 1 teaspoon virgin coconut oil  1 cup unsalted butter ( room temperature)
Directions  3/4 cup desiccated coconut
 Preheat oven to 250. F.  3/4 cup white sugar
 Line a mini muffin pan with 12 paper liners.  3 Tbsp vegetable oil
Set aside.  5 Tbsp cocoa powder
 Place almonds in a single layer on a baking  2 tsp vanilla essence
sheet.  1 egg
 Warm nuts in the oven for about 10 minutes  1/2 tsp baking powder
(this makes blending easier)  1/4 tsp salt
 Remove from oven and while nuts are still Directions
warm place them into the blender.  In a large bowl beat together the butter ,
 Pulse the blender until the almonds are the sugar, egg ,vanilla and vegetable oil .
consistency of thick paste. The paste should  Then add the dry ingredients (flour, cocoa
be able to hold its shape when placed in a powder, dedicated coconut,baking powder
mound and not spread out. salt .
 Place almond butter into a bowl and season  Mix until well combined . Use your hands to
generously with sea salt according to your bring the dough together.
liking. Set aside.  Roll the dough and use a fork to make
 In a bowl, combine chocolate chips and patterns on the dough . wrap the dough with
coconut oil. a cling wrap and let it chill in the
 Melt in the microwave in intervals until refrigerator for at least 40 minutes.
chocolate is completely melted.  On a slightly floured surface roll the dough
 Place 1/2 teaspoon of chocolate into each into your desired thickness.
muffin tin and allow to set.  Use a sharp knife to cut the dough into equal
 Place 1/2 teaspoon-size mound of almond rectangular shapes . You can also use a ruler
butter directly in the center of the chocolate. to measure .
 Top with 1 teaspoon of chocolate to cover the  Bake in a preheated oven for 10 to 12 minutes
peanut butter at 180 Degrees Celsius.
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 Do not over bake them !!! underneath)
 After cooling, melt some chocolate and  Salt lightly as soon as the rings come out of
sandwich the biscuits together. the oil, optional
 Serve immediately!
CRISPY BUTTERMILK ONION RINGS
SOUTHERN PEACH COBBLER
Ingredients
 1 large sweet onion Ingredients
 1 cup all-purpose flour  1 Double Crust Buttery Pie Crust Recipe
 2 teaspoons baking powder already chilled (get it here)
 1 tablespoon cornstarch  2 lbs frozen sliced peaches (about 6-7 cups
 1 teaspoon smoked paprika thawed)
 1 teaspoon garlic powder  1 cup granulated sugar
 2 teaspoons sugar  1/4 cup all-purpose flour optional
 1/2 teaspoon seasoning salt  2 tablespoons butter melted
 1/2 teaspoon black pepper  1 teaspoon lemon juice
 1 egg beaten  1 teaspoon vanilla extract
 1 cup buttermilk  1 egg white
 3 cups seasoned croutons crushed (I used  1 tablespoon cinnamon sugar
Butter flavored) Directions
 Peanut oil for frying  Preheat oven to 400 F.
Directions  Divide pie crust in two equal balls.
 Slice onion into 1/4 inch slices and separate  Roll out the first ball and place it into a
in to rings. (Keep only the firm, large rings) greased deep dish pie plate.
 In a large bowl, combine flour, baking  Roll out the second ball and cut into 8 strips,
powder, cornstarch, paprika, onion powder, long enough to reach both sides of pie plate.
sugar, salt, and black pepper.  Refrigerate crusts until ready to use.
 Coat rings in the flour mixture and set aside.  In a large bowl add peaches and sugar.
 Add egg into the leftover flour mixture.  Toss so that peaches are coated in sugar.
 Add in enough buttermilk to create a thick  Let sit until peaches have thawed completely
batter. and sugar turns syrupy. (You can cheat and
 Dip coated rings into the batter and let microwave if needed)
excess batter drip off.  Stir in flour if using (flour will thicken the
 Coat in crushed croutons until completely syrup. It's optional)
covered.  Stir in butter. (butter will solidify if your
 Heat oil (about 375 F.) and fry until golden, peaches are cold. It will look speckled but
flipping once. that's totally ok. It will melt in the oven
 Let drain on cooling rack (with paper towel  Stir in vanilla and lemon juice
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 Remove pie crusts from the fridge and  1/2 cup BBQ sauce
sprinkle half the cinnamon sugar mixture  8 oz Colby jack cheese shredded (hand grate
onto the bottom crust, pressing into the for best result)
crust.  7 oz gouda cheese shredded (hand grate for
 Spoon peaches into the prepared pie crust best results)
with a slotted spoon, letting the excess syrup  1/2 cup red onions diced
drip off. (leave the excess juices in the bowl,  1/2-3/4 cup tomatoes seeded and diced
you don't need it in your pie or it will be  Corn Tortilla Chips
runny)  parsley for garnish
 Add on the lattice top crust being sure to seal Directions
the edges.  Preheat oven to 350 F.
 Brush with egg whites and sprinkle with  Line a 13 x 9 inch baking sheet with
remaining cinnamon sugar. parchment paper and set aside.
 Bake for 30 minutes. Then cover pie with foil,  Mix together spices and sprinkle them over
reduce heat to 350 F. and bake for another 25 the chicken, tossing to coat. Set aside.
minutes or until crusts are cooked through  Heat butter in a skillet.
and syrup has thickened. (Juices may bubble  Add chicken and cook until almost done.
over the pie plate so place a baking sheet or  Stir in BBQ sauce and continue cooking
foil under the pie plate to keep your over until sauce is mostly absorbed and chicken is
clean. I learned this the hard way.) done. Set aside.
 When done, remove from oven and remove  Spread tortilla chips in a single layer on
foil. Let cobbler cool. prepared baking sheet.
 Spoon cobbler into a bowl.  Sprinkle with half the cheese.
 Serve plain or with vanilla ice cream.  Add on BBQ chicken and then sprinkle with
remaining cheese.
BBQ CHICKEN NACHOS  Add on onions and tomatoes.
Ingredients  Top with fresh parsley.
 1 lb chicken breast cut into small pieces  Serve immediately.
 1/2 teaspoon chili powder RAINBOW SMOOTHIE POPSICLE
 1/2 teaspoon cumin
 1/2 teaspoon smoked paprika Ingredients
 1/2 teaspoon onion powder  3/4 cup blueberries
 1/2 teaspoon garlic powder  3/4 cup kiwi
 1 teaspoon oregano  3/4 cup pineapple
 1/4 teaspoon black pepper  3/4 cup mango
 2 tablespoons butter  3/4 cup strawberries
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 2 1⁄2 cups vanilla yogurt divided (can use Directions
more or less)  In a large skillet over low heat melt coconut
 Powdered sugar to sweeten oil and peanut butter.
Directions  Stir in cocoa powder.
 Add blueberries to a small blender.  Stir in agave.
 Add in up to 1/2 cup of yogurt.  Remove from heat and add vanilla extract if
 Blend until smooth. using.
 Taste and add powdered sugar to sweeten (I  Pour into a spouted cup to make pouring
prefer to over sweeten it a bit. It won't taste easier.
as sweet once it's frozen)  Pour mixture into silicone candy molds. (my
 Once satisfied with the taste spoon a mold holds over 1/2 tablespoon)
spoonful in each popsicle mold.  Freeze or refrigerate until set.
 Repeat with the rest of the fruit, one at a  Remove from molds and store covered in the
time, (Blending in up to 1/2 cup of yogurt, fridge.
sweetening with powdered sugar and then  Eat one fat bomb to curb the appetite or
spooning in each layer.) satisfy your sweet tooth.
 Rinse the blender out after each fruit.
 Once all the fruit has been layered into the ONE SKILLET LASAGNA
popsicle molds, place the lid on and insert
popsicles sticks (if your mold requires them.) Ingredients
 Freeze overnight.  8 oz ground turkey breakfast sausage
 To remove popsicles, run the base of mold  4-8 oz smoked Italian dinner sausage
under warm water. depending on how meaty you like it!
 Enjoy as a quick breakfast or snack!  1/2 cup onions diced
 1 clove garlic minced
PEANUT BUTTER CHOCOLATE  1 can Campbell's Healthy Request tomato
soup 10 3/4 oz
Ingredients  1 cup chicken broth
 1/2 cup organic virgin coconut oil  1 cup water
 1/2 cup natural peanut butter or almond  1 can 14.5 oz diced fire roasted tomatoes
butter with less than 5 grams of sugar  1 Tablespoon Italian seasoning
 2-3 Tablespoons unsweetened cocoa powder  1 tablespoon parsley
 2-4 tablespoons Agave or sweetened to taste  1/2 teaspoon garlic powder
*note* If using these in a Keto diet you'll  ¼ teaspoon black pepper
need to go with a keto-friendly sweetener like  8-10 lasagna noodles broken up
Stevia.  1 cup Mozzarella cheese shredded (can use
 Just sweeten to taste) more or less)
 Splash of vanilla extract optional  1/2 cup smoked gouda cheese shredded (can
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use more or less) complete dinner.
 Fresh basil or parsley garnish
 1/2 cup cottage or ricotta cheese MINI CARAMEL APPLE
 1/4 cup parmesan cheese
 1/2 cup Mozzarella cheese shredded Ingredients
 1/4 cup sharp cheddar cheese shredded  3 large Granny Smith apples
 1 tablespoon parsley  18 sucker sticks
Directions  1 1/2 cups caramel baking bits or caramel
 In a large deep skillet, brown breakfast chews of choice
sausage and smoked sausage.  1 tablespoon heavy cream
 Add onions and cook until slightly tender.  Optional Toppings: crushed nuts crushed
 Stir in garlic and cook until fragrant.  cookies, sprinkles
 Add tomato soup, chicken broth, water and Directions
diced tomatoes.  Peel apples.
 Stir until combined.  Using a melon baller, scoop out apple balls.
 Stir in Italian seasoning, parsley, garlic  Insert the sucker stick into the apple. Be
powder and black pepper. careful not to puncture the stick through the
 Taste and adjust seasonings if needed. other end.
 Bring to a boil.  In a small pot add caramel baking bits and
 Break lasagna noodles into pot into bite-size heavy cream.
pieces.  Melt over low heat, stirring constantly until
 Reduce heat to medium and cover. completely melted.
 Cook for 18-20 minutes or until lasagna is  Fill a small bowl with icy water. Set aside.
tender, being sure to stir occasionally.  Thoroughly dry the apple with a paper towel
 Remove from heat. to remove excess moisture from the surface.
 Sprinkle on mozzarella cheese and smoked  Dip the apple into the mixture, swirling to
gouda cheese. coat and being sure to get the caramel on the
 Place lid back on pot and allow the cheeses stick a little. This will help keep out the
to melt. water on the next step.
 Once melted garnish with fresh basil or  Immediately dip the caramel apple into the
parsley icy water for a few second to quick set the
 Plate skillet lasagna and top with a dollop of caramel.
the Ricotta-parmesan if desired.  Dry the caramel off gently with a paper
 To create ricotta-parmesan, add ricotta or towels.
cottage cheese into a bowl.  Press the top of the caramel apple into
 Stir in parmesan cheese, mozzarella cheese, desired topping if using.
cheddar cheese and parsley.  Place caramel apple into the fridge or
 Serve with salad and breadsticks for a freezer to finish setting.
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 Remove from fridge of freezer.  Place waffles on a cookie sheet or tray and
 Enjoy! brush with butter. Do not stack waffles on
 Repeat with all the mini caramel apples. top of each other if you want the outsides to
stay crisp.
BUTTERMILK WAFFLES  Top waffles with creamed butter and drizzle
with hot syrup.
Ingredients  Serve immediately.
 1 3/4 cups all purpose flour sifted
 2 Tablespoons sugar HEALTHY GRANOLA ENERGY BITES
 1 tablespoon baking powder Ingredients
 1 cup milk  1/2 cup peanut butter
 1/2 cup buttermilk  1/2 cup raw honey
 2 egg yolks  1 teaspoon vanilla extract optional
 4 Tablespoons butter melted  1/4 cup unsweetened coconut flakes
 1/4 cup canola oil  1/4 cup ground flaxseed meal
 2 teaspoons vanilla extract  1 1/2 cups oats I used 1 minute oats for
 2 egg whites stiffly beat texture reasons
Directions  1/2 cup Rice Krispies
 In a large bowl whisk together flour, sugar,  1/4 cup mini chocolate chips can use more
salt, and baking powder. (sift for best Directions
results)  In a large bowl, cream together peanut
 Make a well in the center of the bowl. butter and honey
 Add the milk, buttermilk, egg yolks, butter,  Fold in vanilla extract if using.
oil and vanilla extract to the center of the  Stir in ground flax seed, coconut flakes, oats,
well.  Rice Krispies and mini chocolate chip.
 Gently fold the flour mixture into the wet  Stir until well combined (this takes a lot of
mixture until flour is combined. Do not over stirring) Mixture should be thick and sticky.
stir.  Freeze for about 10 minutes or until chilled.
 Fold in stiffened egg whites and stir very Use a mini ice cream scoop to scoop out the
gently until egg whites are mixed in. mixture.
 Let batter rest while the waffle iron is  Roll into balls.
heating up.  Store in an airtight container in the fridge or
 When waffle iron is ready add a cup of counter.
batter (may need more or less depending on
your waffle iron) to the hot griddle. Spread
batter out a little if desired.
 Cook waffles until golden.
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CARAMEL APPLE CRISP STRAWBERRY BUTTER
Spiced apple:  1/2 cup fresh strawberries diced (make sure
 5-6 granny smith apples peeled, cored and they are really sweet and fragrant)
sliced  2 sticks real butter (16 tablespoons) softened
 2 tablespoons flour  1/4 cup powdered sugar
 1/4 cup white sugar Directions
 2 teaspoons cinnamon  In a large bowl cream butter with a hand
 1/2 cup caramel chips mixer until whipped and smooth.
Cinnamon crisp:  Stir in powdered sugar.
 1/2 cup quick oats  Fold in diced strawberries.
 3/4 cup all-purpose flour  Mix until butter is light pink and creamy.
 1/4 cup brown sugar packed  Store in the refrigerator.
 2 tablespoons white sugar
 1/2 teaspoon cinnamon CHOCOLATE COVER PRETZELS
 6 tablespoons unsalted butter
 2-3 tablespoons melted butter for Ingredients
drizzling,optional  Mini pretzels
Directions  8 oz. white chocolate
 Preheat oven to 350 F.  8 oz. milk chocolate
 Add sliced apples to a large bowl, set aside.  4 tablespoons vegetable shortening, divided
 In a small bowl combine flour, white sugar,  Decorations (sprinkles, nuts, etc.)
and cinnamon. Directions
 Sprinkle over apples and toss to fully coat  In a medium size bowl add white chocolate
apples in mixture. and 2 tablespoons of vegetable shortening.
 Spread apples evenly into a casserole dish.  Microwave, stirring every 6-10 seconds until
 Sprinkle caramel chips over apples. Set completely melted.
aside.  Use a fork to dip pretzel into and out of
 In a large bowl combine oats, flour, white chocolate.
sugar, brown sugar, and cinnamon.  Let excess chocolate drip off.
 Cut in 6 tablespoons butter until mixture is  Place on wax paper to dry.
crumbly.  When chocolate has hardened, redip the
 Sprinkle topping evenly over apples. pretzels (some white chocolate brands only
 Baked for 30 minutes or until golden. require one dipping for a thick coating)
 When crisp comes out of the oven drizzle  Add sprinkles while chocolate is still wet.
with melted butter.  Add the milk chocolate drizzle once the
 Serve hot with a scoop of vanilla ice cream! white chocolate has completely set.
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 To make the drizzled pretzels, use a fork and  Use a mini ice cream scoop to scoop out the
quickly swing chocolate over the pretzels mixture into even-sized balls.
back and forth. Let harden.  Place on a prepared baking pan.
 Repeat the same instructions to make milk  Bake for 30 minutes or until bottoms are
chocolate covered pretzels, except double golden brown.
dipping is not needed.  Brush with butter and sprinkle with parsley,
 Store pretzels between layers of parchment if desired.
paper.  Serve plain or with a jelly, mustard or bbq
 I prefer to keep them in the refrigerator. dip.
SAUSAGE CHEESE BALLS STRAWBERRY COBBLER
 2 cups all purpose flour  3 cups fresh strawberries diced
 1 tablespoon baking powder  1/2-3/4 cup sugar
 1⁄2 teaspoon salt  1 cup all-purpose flour
 2 tablespoons butter-flavored shortening  2 teaspoons baking powder
 16 oz ground turkey sausage, room  1/2 teaspoon salt
temperature  1/2 cup sugar
 4 oz cream cheese, softened  1 cup milk
 2 cups cheddar cheese, freshly shredded  1/2 teaspoon vanilla extract
 melted butter & parsley for garnishing, if  1 stick butter melted
desired. Directions
Directions  Preheat oven to 375.
 Preheat oven to 350.  In a medium bowl, add strawberries and 3/4
 Line a baking sheet with greased parchment cup sugar.
paper or a spilpat mat. Set aside.  Stir to coat strawberries in sugar and set
 In a large bowl combine flour, baking aside.
powder, and salt.  In a large bowl whisk together flour, baking
 Cut in shortening until crumbly. powder, salt and sugar.
 Add in ground sausage.  Add in milk, vanilla extract and melted
 Use your hands to mix everything in until all butter.
of the flour mixture is incorporated into the  Stir until combined. A few lumps are ok.
sausage.  Grease a 9-inch casserole dish.
 Add in the cream cheese and work it evenly  Pour batter evenly into dish.
into the mixture.  Spoon strawberries evenly on top of batter.
 Add in the grated cheese and work it evenly Do NOT stir.
into the mixture.  Baked for 35-40 minutes or until golden.
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 Serve warm or cold. release the frozen popsicles. Enjoy!
STRAWBERRY CHEESE CAKE POPSICLE SAUSAGE HASH BROWN CASSEROLE
 1 ¾ cups strawberries, diced  1 lb breakfast sausage I used hot and spicy
 1 Tablespoon water turkey
 1-3 Tablespoons sugar (depending on how  1/2 small red bell pepper
sweet the strawberries already are)  1/3 white onion
 4-6 oz cream cheese, softened  1/2 small green bell pepper
 3⁄4 cup sweetened condensed milk  1 lb frozen hash browns
 1⁄4 cup milk (I used almond milk)  1/2 cup sour cream
 1 tablespoon lemon juice  1/2-3/4 cup processed cheese shredded
 1⁄2 teaspoon vanilla extract (optional)  Garlic powder I used a few dashes
Directions  salt & pepper
 In a saucepan, over medium heat add water,  4 eggs
strawberries, sugar.  1/4 cup milk
 Cook until strawberries are soft enough to  1 cup cheese shredded (I used a mixture of
completely mash with a potato masher or cheeses)
fork. Directions
 Taste and add more sugar if needed. It  Preheat oven to 375 F.
should be sweet yet still have a little natural  In a large skillet cook sausage until browned.
tartness.  Place the sausage on paper towels to drain.
 Removed mashed strawberries from heat Leave the fat in the skillet. (You may need to
and let cool. pour some of it out if it's a lot)
 Place strawberry mixture in a blender and  Dice up the onions, green bell pepper, and
blend until completely pureed. red bell pepper
 Refrigerate until cold.  Add to skillet and sauté until just tender. ( It
 In a large bowl cream together cream cheese, won't take long so be careful not to
sweetened condensed milk, milk, lemon juice overcook)
and vanilla extract (if using).  Place the sautéed veggies on a plate and set
 Layer the mixture into popsicle molds. aside.
Starting with a little bit of the strawberry  In a large bowl add the thawed, hash
mixture or any way you desire. browns.
 Use a wooden skewer to swirl the mixture if  Stir in the sour cream until it coats the hash
desired. browns
 Freeze overnight.  Stir in the processed cheese.
 Run popsicle mold under warm water to  Season with salt, pepper and garlic powder. I
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used just a few dashes. (Taste the mixture to  Place the balls in the freezer to firm up.
make sure the seasonings are just right. Be (about 15-30 minutes)
careful not to over-season, since we'll also be  Crush up the candy canes in a food processor,
using sausage and cheese) set aside.
 Spray a 9 inch deep dish pie plate with  Place the white chocolate in a small
cooking oil and press the hash brown microwave-safe bowl and microwave in
mixture into the pie plate getting it as flat intervals of 30seconds, stirring, until
and even as possible. completely melted.
 Cover the top with sausage, onions and  Remove brownie balls from freezer.
peppers. Set aside.  Dip the brownies into the chocolate until
 In a small bowl beat eggs with milk. completely coated. You may need to swirl it
 Pour the egg mixture evenly over the top of around. I stuck a toothpick into the balls to
the casserole. (sometimes I'll use a knife to make this easier.
poke holes in the casserole so that the eggs  Place the truffles onto the wax paper, remove
mixture goes down further) toothpick, and immediately sprinkle the tops
 Top with shredded cheese. with crushed peppermint.
 Cover with foil and bake for 45 minutes.  Repeat with remaining brownie balls.Let
 Remove the foil and bake for another 10-15 chocolate harden and enjoy!
minutes or until the casserole is fully set.  Store in the fridge for best texture.
 Let cool for 10 minutes and enjoy!
CREAMY NUTELLA POPSICLE
PEPPERMINT BROWNIE TRUFFLES
Ingredients
Ingredients  1⁄2 cup Nutella
 1 box of brownie mix, prepared ( I used  1⁄2 cup sweetened condensed milk
Duncan Hines Chewy, Fudgy Brownie Mix)  1 cup soy milk
 6 oz white chocolate (I used Bakers Premium  1⁄2 cup coconut milk
White Chocolate baking squares)  1⁄2 teaspoon vanilla extract
 12 candy canes ( Had a lot of leftovers)  Pinch of salt
 Bake brownies according to package for  Place all ingredients into a bowl.
fudge -like brownies and let cool.  Mix until creamy.
 Use a mini ice cream scoop to scoop out the  Pour into popsicles molds.
brownies from the pan. I leave the edges  Freeze overnight.
since they are hard and chewy. Eat them  Run molds under warm water to loosen the
instead popsicles. Enjoy.
 Shape into balls and place on a cookie sheet
lined with parchment paper.
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POTATO SOUFFLE and medium peaks form. Gently fold the egg
whites into the potato mixture.
Ingredients  Fill the prepared ramekins with potato
 3 Medium Size potato (Boiled (250g)) mixture. Rub your thumb around the inside
 1/2 Cup Mixed Cheddar (Grated (60g)) of the rim to create about a 1⁄4-inch space
 1/4 Cup Parmesan Cheese (Grated (25g)) between the dish and the soufflé mixture.
 1/4 Tsp Salt This will help t he soufflé to rise straight.
 1/4 Tsp Black Pepper  Transfer ramekins into a baking tray and
 1/2 Tsp Garlic Powder bak e until the soufflés are puffed and and
 1/2 Tsp Red chili powder the top s are touched with brown, about 20
 2 Tbsp Melted Butter (30g) minutes.
 1/3 Cup Milk (Room Temperature (85ml) )  Remove from the oven, sprinkle with a little
 2 Large Eggs (Room Temperature) spring onions and serve immediately.
 2 Tbsp Fresh Coriander (Chopped)
 For Greasing CHEESE TOAST
 1 Tbsp Butter (Room Temperature)
 2 Tbsp Breadcrumbs Ingredients
 4 Slices White Bread
Directions  5 Tbsp Butter (Room Temperature)
 Place potatoes into a large pot with enough  1/2 Cup Cabbage (Thinly Sliced)
water. Cover and bring to a boil.  1/3 Cup Carrots (Julienned)
 Reduce heat to medium-low and simmer  1/8 Cup Onion (Thinly Sliced)
until tender, about 20-25 minutes; drain.  2Eggs
 Generously butter 4 (9cm) ramekins and  1/2 Tsp Salt
dust bottom and sides thoroughly with  1/4 Tsp Black Pepper
breadcrumbs, making sure breadcrumbs are  2 Slices American Cheese (Sliced )
covering all t he butter inside the dish. Tap  2 Tsp Sugar
out the excess sugar. Set aside.  Tomato Ketchup
 Preheat your oven to 220°C (425°F).  Yellow Mustard/mayonnaise
 Place the boiled and peeled potatoes in a Directions
large bowl and mash them. Add the grated  Spread butter on both sides of the bread
cheddar, parmesan, salt, pepper, garlic slices and keep them aside.
powder, chili powder, melted butter, milk,  Combine the egg, cabbage, carrots, and
egg yolks and chopped coriander. Mix onion in a jug/mixing bowl. Add salt and
everything using a spatula until well freshly ground black pepper and mix
combined. everything well
 Now, using an electric mixer beat egg whites
at medium speed until the mixture is fluffy
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SPICY EGG PITHA into the hot oil.
 After about 30 seconds flip it over and the
Ingredients pitha will be puffed up then. Flip the pitha
 1 Cup Rice Flour again
 ¼ tsp salt  and repeat the same process until its golden
 ¼ tsp Black pepper brown or fully cooked through.
 ½ tsp cumin powder  Once the pitha is fried properly take it out in
 ½ tsp red chili powder a paper towel and similarly fry the rest.
 ¼ turmeric powder  Serve them hot. You can serve them on its
 1 Tsp Garlic-ginger paste own or with chicken/beef/mutton curry.
 1 Tbsp Grated onion/ onion paste
 2 Large Eggs CHOCOLATE BISCUIT
 ¼ cup water
 2 medium sized chopped green chilies Ingredients
 1 Tbsp Chopped coriander  2 1/2 cup flour
Directions  1 cup butter (room temperature)
 First, in a bowl take a cup of rice flour.  1 cup white sugar
 Then add the salt, pepper, cumin powder,  2 eggs
chili powder, turmeric powder and give  1 tbsp vanilla
them all a quick mix.  1 cup cocoa powder
 Now add garlic ginger paste and grated  1/2 tsp baking powder
onion followed by 2 large eggs and give them  1/2 tsp baking soda
another mix.  1/2 tsp salt
 Gradually add room temperature water to Directions
make the batter. The batter shouldn’t be  In a large bowl sift together all the dry
very thin but thin enough to be poured or ingredients (except sugar).
dropped from a spoon.  In another large bowl cream together the
 Once the batter comes together whisk it for butter, sugar . Then add 1 egg at a time and
3- 4 minutes straight, this incorporates air in whisk , and add the vanilla.
the batter which makes them puffy and  Mix the wet and dry ingredients together. Do
fluffy. not over mix .
 Then add the chopped chilies and coriander  Divide the dough into two and wrap with a
leaves. cling wrap and let it chill for 1 hour in the
 Let the batter rest for 10 minutes. refrigerator.
 Now heat up enough oil to deep fry the  Roll out the dough and cut it out using a
pithas. square cookie cutter . The dough should be
 When the oil is heated up, turn the flame cold through out this step .
into medium and pour a spoonful of batter  Bake for 9-12 minutes in a preheated oven
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(180 Degrees Celsius). Caramel
 Melt butter in a large saucepan over medium
CARAMEL TART heat. Add sugar and whisk to combine –
butter may not incorporate fully.
Ingredients  Once it starts bubbling and the sugar is
Base: completely melted, pour in the condensed
 225 g / 8 oz plain sweet biscuits, about 2 cups milk, whisking as you go.
(packed) crushed (Arnott’s Marie Crackers,  Whisk constantly until you see steam coming
 Graham Crackers, Note 1 for Digestives) off the caramel (~ 4 minutes), then remove
 150g/5oz unsalted butter,melted(Note1for from heat
Digestive)  Add salt (adjust to taste), then pour the
Caramel: caramel into the tart base.
 100 g / 7 tbsp unsalted butter  Bake for 15 minutes or until the edges of the
 1 cup / 200g (packed) brown sugar caramel surface is golden and the surface
 2 cans sweetened condensed milk (395g / 14oz has a “skin” on it, but the caramel is still
each) soft and the centre jiggles slightly.
 1 3/4tsp salt (2 ½ -3 tsps salt flakes)  Cool on counter while you make the
Chocolate ganache topping: chocolate. Chocolate ganache
 1/3 cup heavy/thickened cream  Place cream and chocolate in a heat proof
 150 g / 5 oz dark chocolate melts / chips bowl. Microwave in 2 x 30 second bursts,
 Sea salt flakes, for topping stirring in between, until smooth.
Directions  Set aside for 10 minutes to thicken slightly,
 Preheat oven to 160C/320F. Grease and line then pour over the base.
the base only of a 23cm / 9" tart tin with a  Smooth top or make swirls like I did (just
loose base. (Or a springform pan of a similar wait until the chocolate thickens slightly).
size) Sprinkle with sea salt flakes.
 Roughly break up biscuits and place in a  Refrigerate for 1 1⁄2 hours to allow chocolate
food processor, then whizz until fine crumbs t o set. Then remove and bring to room
form. Or do this step with a ziplock bag and temperature before slicing to serve. Handle
rolling pin. carefully when sliding the tart off the base -
 Pour crumbs into a bowl, add melted butter, or just leave it on to be safe and just remove
mix until it looks like wet sand and no dry the sides.
crumbs remain. Pour into tin, then press
firmly into base and sides – use something CHICKEN STUFFED OMELET
flat like a cup to assist.
 Transfer to tray (safe handling), place in Ingredients
oven and bake for 10 minutes, then remove  4 eggs
and cool slightly (5 minutes in fridge).  1/2 cup finely chopped pieces of boneless
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chicken breast then spread half of the prepared chicken
 2 green chilies, finely chopped mixture on half of the omelet and flip it.
 1 teaspoon dried oregano  Leave to cook for one more minute and serve
 1 teaspoon black pepper powder immediately.
 1 tablespoon mozzarella cheese  Make one more omelet from the rest of egg
 Few fresh coriander leaves, finely chopped mixture an d cheesy chicken mixture.
1/4 teaspoon butter
 1/2 teaspoon oil CARAMEL BREAD POPCORN
 Salt to taste
 Boil the chicken with little bit of salt.  Bread slices 2
 Melt the butter in a non-stick pan and add  Sugar 6 tbsp
chopped on ion along with chopped garlic.  Vanilla essence 2-3 drops
 Sauté for 1-2 minutes on low flame till the  Salted Butter 25 grams
onion translucent. Directions
 Now add boiled chicken, chopped green  Trim edges of bread.Cut bread slices into
chilies, 1/2 teas poon black pepper powder, small cubes.
1/2 teaspoon dried oregano, few fine chopped  In wok,add bread cubes and toast on low
coriander leaves and salt to taste. Toss it on a flame until crispy & set aside.
medium flame for 1-2 minutes and then turn  In wok,add butter and sugar,mix well and
the flame off. cook on low flame until sugar melts & stir
 Now mix in mozzarella cheese and you will continuously.
see the cheese is melting in chicken because  Add vanilla essence and mix well for a
the pa n is still hot. Thats what we want. minute.
There is no need to turn on the flame.  Turn off the flame,add toasted bread cubes
Cheesy Chicken Mixture is ready n ow. Keep and coat well.
it aside.  In a plate,add caramel bread popcorns and
 Whisk the eggs in a bowl and add 1/2 let them cool completely & serve.
teaspoon black pepper powder, 1/2 teaspoon
dried oregano, some chopped coriander SESEME SNAPS
leaves and salt to taste. Mix it very well.
 Now heat 1 teaspoon of oil in a pan on high Ingredients
flame. Sp read half of the egg mixture evenly  7 ounces about 1 1⁄2 cup sesame seeds
in it and simmer t he flame now.  7 ounces about 1⁄2 cup plus 1 tablespoon
 Leave the eggs to cook for 2-3 minutes on low honey
flame with lid on. Directions
 Uncover and check whether the omelet is  Toast the sesame seeds. You can spread them
ready from d own side. If it is almost done in a pan and put them in the oven at 325
Page 227
degrees Fahrenheit or you can toast them in  1 tbsp ginger powder
a pan. You want them to get a bit of color but  1 tsp baking soda
not too brown.  1 tsp baking powder
 Pour the honey in medium sauce pan and  7 tbsp brown sugar
heat the honey until it starts to bubble. Let it  7 tbsp butter (softened)
boi l for 4-5 minutes. If you have a food  2 tsp cinnamon
thermometer, you boil until honey reaches a  1 tsp nutmeg
temperature of 250 F (125 C).  1/4 tsp salt
 Pour the toasted sesame seeds, lower the  4 tbsp golden syrup / honey
heat and stir. Making sure all ingredients are  1 tbsp white sugar (for coating)
mixed well together. Heat the mixture for 2-3 Directions
minutes more (the more it cooks the  Preheat the oven to 190 Degrees Celsius
crunchier it will be-but be careful of (374F).
scorching).  Sift all the dry ingredients together(except
 To check if it is ready, take a small amount sugar). Add in the brown sugar then whisk .
and drop it in a glass with water, it should  Rub in the butter until it resembles
stay in a ball, if it spreads out it still needs to breadcrumbs.
be heated.  Add the golden syrup / honey and mix until
 Line a pan with slight greased (I spray or it forms a dough .
brush with olive oil) wax paper or  Divide the dough and roll into small
parchment paper and pour the sesame balls .Coat each piece with white sugar.
mixture, place another sheet of wax paper on Slightly flatten each dough with a spoon.
top (also greased) and spread out the  Line the baking tray with parchment paper.
sesame-honey mix with a rolling pin. I prefer Leave space between each cookie dough .
to do this step directly on the table instead of  Bake for 12-15 minutes/ until golden brown .
using a pan, that way I can spread as thin as  Leave the biscuits to cool for at least 5
I like (mine are rolled out to 1⁄4 inch thick). minutes before transferring to a cooling
 Remove the top sheet carefully and let it cool rack .
for about 15 minutes. Cut in small bars (I use
a pizza cutter). KOREAN EGG ROLLS
 Let them cool completely. Remove and store
with wax paper between them in airtight Ingredients
container.  3 eggs
 1 tablespoon milk
CRUNCHY GINGERSNAP BISCUIT  1 tablespoon carrot, finely chopped
 1 tablespoon onion, finely chopped
Ingredients  1 tablespoon green part of spring onion,
 3/4 cups flour finely
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 Chopped  1/2 cup cold butter
 Salt and freshly ground pepper for  1 tsp baking powder
seasoning  5 tbsp cold milk
Directions  3 tbsp chia seeds
 First, crack the eggs into a mixing bowl and  1/4 tsp salt (if you are using unsalted butter)
add in milk and salt. Whisk until combined.  1/4 cup bran (optional)
Then pass through a fine sieve to remove Directions
chalaza. Liquid without lumps is helpful in  Preheat the oven to 170 Degrees Celsius.
making egg roll successfully.  In a large bowl add flour , sugar , baking
 Add in carrot, onion, spring onion, and powder, salt .
pepper and stir until combined.  Add the butter then rub it with your finger
 Lightly grease a frying pan with vegetable tips until you get a crumbly mixture.
oil. It’s a small egg roll. And heat the frying  Add the chia seeds and milk then mix until it
pan. forms a dough.
 Then pour in 1⁄2 egg mixture and over low  Transfer the dough on a floured surface. Roll
heat cook it over until half done. Roll the it with a rolling pin .
omelet half way from the right to the middle.  Sprinkle the bran all over and press in on
And move the egg roll to the right edge of the the dough using a rolling pin (optional).
pan.  Use a cookie cutter to cut out the dough .
 If there is not enough oil, lightly grease the Neatly poke each piece with a fork / tooth
pa n each time you roll up. And add in 1⁄4 pick .
egg mixture to cover the left half of the pan.  Line the baking tray with parchment paper
And cook until half done. and bake for 17 minutes or until slightly
 And roll again half way up from the right to brown on top.
the left and move the egg roll to the right Note: These biscuits are very high in fiber and
side of the pan. And add in the remaining you can barely taste the sugar .
egg mixture and cook until half done. And
finally roll all the way up.* BLUEBERRY COBBLER
 Transfer to a cutting board. When an egg
roll is hot, it’s easily broken, so let cool Ingredients
before cutting. Slice into bite-size pieces. And  3 cups ripe fresh blueberries
serve.  1/2 teaspoon lemon zest
 1 1/4 cups sugar divided
CHIA SEEDS DIGESTIVE BISCUIT  1 1/2 cup all-purpose flour
 1 1/2 teaspoon baking powder
Ingredients  1/2 teaspoon salt
 1 1/2 cups wheat flour  1/2 cup butter melted
 1/3 cup powdered/icing sugar  1 teaspoon vanilla extract optional
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 1 cup almond milk can use regular but  3 tsp chia seeds (optional)
almonds yum in this for some reason Directions
Directions  Preheat the oven to 175 Degrees Celsius.
 Preheat oven to 400 F.  In a large bowl add flour
 Generously butter a 1.8-liter baking dish. Set bran ,sugar ,baking powder, salt .
aside.  Add the butter then rub it with your finger
 In a large bowl add blueberries, lemon zest, tips until you get a sand like mixture.
and 1/4 cup sugar.  Add the dates ,(chia seeds)and milk then mix
 Toss to coat the blueberries in sugar, while until it forms a dough.
mashing a few blueberries so that they  Transfer the dough on a floured surface. Roll
release juices and create a light syrup. Set it out .
aside.  Use a cookie cutter to cut out the dough .
 In a large bowl whisk together flour, baking Poke each cookie dough with a fork .
powder, s alt and remaining sugar.  Line the baking tray with parchment paper
 Add butter, almond milk and vanilla extract, and bake for 15 - 18 minutes or until slightly
if using. brown on top .
 Stir gently just until flour is combined. The
batter will be a bit lumpy which is perfect.
 Pour batter into prepared dish.
 Spoon the blueberries in a single layer on top
of batter (do not stir blueberries in)
 Shake the dish gently so the blueberries
settle into the batter a little.
 Bake for 35-40 minutes or until the middle is
set. (Be careful not to over-bake)
 Let cool for 5-10 minutes.
WHOLE WHEAT BISCUIT
Ingredients
 1 1/2 cups wheat flour
 1/2 cup powdered/icing sugar
 1/2 cup butter
 5 tbsp cold milk
 1/4 tsp salt
 1/4 cup bran (optional)
 Handful of finely chopped dates (optional)
Page 230
 Pour 1 cup of water into a saucepan.
FOODS  Add salt and bring to a boil.
 Add pureed beetroot, stirring continuously.
 Add the rice flour to avoid lumps.
 Knead for 15 minutes or until cooked
through.
 Take off heat and mould into balls or shapes
of your choice.
 Beetroot rice balls ready.
 Serve with any sauce or soups of your
choice.
MILLET TUO
PALMOIL RICE BALLS
Ingredients
Ingredients  2 1⁄2 Cups of Millet Flour
 2 Cups Short Grain Rice (Washed)  1 Tsp of Salt
 1 Tsp Salt  600ml of Water
 3 Tbsp Palm Oil Directions
 500ml Water  Mix 1 cup of the millet flour with 300ml of
Directions water and set aside.
 Pour water into a saucepan over medium  Pour the remaining water into a saucepan
heat. over medium heat, add salt and bring to a
 Add salt, palm oil and bring to a boil. boil.
 Add washed short grained rice, stir, cover  Pour in the millet mixture, stirring
and let it cook until soft. continuously to prevent lumps.
 Knead into a dough and mould into balls or  Then add the remaining millet flour, stirring
any shape of your choice. continuously.
 Palm oil rice balls ready to serve.  Knead until cooked through for 15 minutes.
 Millet balls ready. Serve with any sauce or
BEETROOT RICE BALLS soup of your choice.
Ingredients PALM OIL EBA

 2 Cups of Rice Flour
 2 Cups of Beetroot Puree Ingredients
 1 Tsp of Salt  2 Cups of Garri
 1 Cup of Water  3 Tbsp of Palm Oil
Directions  1 Tsp of Salt
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 1 1⁄2 Cups of Water BITTER LEAF SOUP
Directions
 Pour water into a sauce pan. Ingredients
 Add salt, palm oil and bring to a boil.  Washed and squeezed bitter leaf
 Add garri, stirring continuously with a  A handful 10 small corms of Cocoyam
wooden ladle to avoid lumps.  3 cooking spoons
 Knead until mixed evenly.  Red Palm Oil
 Scoop and mould into balls.  Assorted Beef
 Palm oiled eba ready to serve.  Assorted Fish: Dry Fish and Stock Fish
 Pepper, salt and ground crayfish (to taste) 3
FUFU (CASAVA AND PLANTAIN) stock cubes
 Ogiri Igbo is optional, it gives Bitterleaf
Ingredients Soup a traditional taste.
 3 Medium Tubers of Cassava Wash and cook the cocoyam till soft. Remove the
 3 Fingers of Plantain peels and use a mortar and pestle to pound the
 1 Tsp of Salt corms to a smooth paste
 Peel and slice the cassava and plantain into  Boil the stock fish and dry fish in 1 litre of
medium cuts. water till they are well done.
 Wash and place in a saucepan over medium  Wash the beef and add to the pot and
heat. continue cooking. When the meat is done,
 Add salt and 1 litre of water and boil for 30 add 3 cubes of Maggi and cook for 5 minutes.
minutes.  Add pepper, ground crayfish, bitter leaves (if
 Drain the water and let cool off for 5 they have not been parboiled) and cook for
minutes. 10 minutes. Then add the cocoyam paste (in
 Using a mortar and pestle, start by pounding small lumps) and palm oil.
the plantain into a smooth dough and set  Cover the pot and leave to cook on high heat
aside till all the cocoyam lumps have dissolved.
 Do same for the cooked cassava separately. You can add more water if you feel that the
 Divide both plantain and cassava into two soup is too thick.
equal parts.  Add salt to taste and the soup is ready.
 Then, combine the half and half and pound
until combined into a smooth dough. AMALA
 Mould into portion size of your choice and
place in serving bowls. Ingredients
 Fufu is ready to serve. Serve with any soup  2 Cups of Cassava/Yam Powder
of your choice.  300ml Water
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Directions  2 Green Bell Pepper, diced.
 Boil 500ml of water in a saucepan.  2 Yellow Bell Pepper, diced.
 Add the cassava flour in bits, stirring  2 Red Bell pepper, diced.
continuously to avoid lumps.  1 bundle French Beans, sliced.
 Knead until there are no lumps and cooked  Thyme
through for 15 - 20 minutes.  2 Bay Leaves
 Scoop into serving bowls and set aside.  150ml Oil
Amala / Kokonte ready to serve.  1 cube Shrimp seasoning
 1 tsp Salt
BANKU Direction
 Pour oil into saucepan over medium heat,
Ingredients then add onion, stir and let sweat for a
 4 Cups Fermented Corn Dough minute.
 2 Cups Cassava Dough  Add tomato paste, stir and cook for 5-7
 1 Tbsp Salt minutes.
 1 Liter of Water  Blend tomatoes, green chili, onions, garlic an
Directions d pour mixture into sauce, stir and let
 Mix the cassava dough with water and strain simmer down for 10 minutes.
over the corn dough.  Add shrimp seasoning, stir then add carrots,
 Add salt and stir till smooth. cover and let cook for 2 minutes.
 Place on medium high heat and stir  Add green bell pepper, yellow bell pepper,
continuously to prevent lumps. red bell pepper, french beans, stir then add
 Knead continuously for 20 minutes until smoked salmon.
smooth and cooked though.  Add thyme, bay leaves, stir then add salt and
 Scoop and mould into fist-size balls. let simmer down for 3 minutes.
 Banku is ready to serve. Serve with any  Ready to serve.
sauce or soup of your choice.
GARDEN EGG SAUCE
VEGETABLE SAUCE
Ingredients
Ingredients  150g Garden Eggs
 4 large Tomatoes , chopped  1 Bundle of Garden Eggs Leaves (Gboma)
 2 medium size Onions  1 Medium Red Onion
 200g Tomato Paste  7 Large Tomatoes (Chopped)
 1 large Smoked salmon  4 Cloves of Garlic (Minced)
 10 Green chili  10 Petite Belle Pepper (Kpakposhito)
 7 cloves of Garlic  100g Smoked Salmon
 3 Carrots, sliced.  1 Stinky Fish (Momone)
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 100ml Palm Oil momoni , onion, stir and let fry for a minute.
 1 Tbsp of Salt  Add tomatoes, scotch bonnet pepper, stir
Directions and let simmer for 3 minutes then add garlic
 Cut garden eggs into cubes. and let simmer.
 Wash and set aside.  Add cow hide(wele) , stir, let it cook for
 Wash garden egg leaves with salted water. 5mins then add smoked tuna.
 Cut into julienne slices and set aside.  Add cleaned baby crabs, stir, cover and let
 Heat palm oil in a saucepan over medium simmer for another 5 minutes.
heat, add onions, stinky fish (momone), stir  Add diced garden eggs, stir, cover and let it
and cook for a minute. cook for 5 minutes.
 Add garlic, tomatoes, stir and let it simmer  Add and adjust salt to your taste.
for 3minutes.  Crab loaded garden egg stew ready.
 Then add kpakposhito and let simmer down
for 5 minutes. EGG SAUCE
 Add cleaned smoked salmon, garden eggs,
stir, cover and let it cook for 7 minutes. Ingredients
 Add the garden eggs leaves, cover and let it  4 medium eggs
wilt for 3 minutes.  4 medium tomatoes, chopped.
 Stir to mix with the stew, adjust salt to your  1 medium onion, diced.
taste and let it simmer for another 2 minutes.  3 red chili, chopped.
 Garden eggs stew ready.  4 cloves of garlic, minced.
 Serve with boiled green plantain or yam, etc.  2 tbsp vegetable oil
 1 tsp salt
CRAB LOADED GARDEN EGG SAUCE Directions
 Heat vegetable oil in a pan over medium heat,
Ingredients add diced onion, garlic, stir and let simmer
 12 medium garden eggs for a minute.
 5 medium tomatoes, chopped.  Add chopped tomatoes, stir and let simmer
 1 medium onion, diced. for 2 minutes then add chopped chili, stir
 4 cloves of garlic, minced. and let simmer.
 Cow hide (wele), cut into pieces  Adjust salt to your taste.
 100g smoked tuna  Whisk the eggs, pour into the tomato sauce
 100g baby crabs and let simmer for 2 minutes, stir and let
 1 stinky fish (momoni) simmer for a minute.
 3 tbsp vegetable oil  Egg sauce ready to serve. Serve with fried
 1 tbsp Salt plantain and toasted bread.
Directions
 Heat vegetable oil over medium heat, add
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ROASTED SESEME CHICKEN SAUCE  1 Shrimp Seasoning Cube,
 1 Tbsp Smoked Paprika,
Ingredients  2 Red Chili Chopped,
 1⁄2 pound chicken breast, shredded.  5 Baby Carrot Sliced,
 7 baby carrots, halved.  1 Medium Green Bell Pepper Chopped,
 5 baby corn, chopped.  1 Medium Zucchini Chopped,
 1⁄2 head broccoli, cut into florets.  1 Tsp Corn Starch
 1 medium red onion, sliced.  Oil
 1⁄2 cup white sesame seeds Directions
 4 tbsp soy sauce  Peel and devein the prawns,Wash thoroughly
 1 tbsp corn starch and set aside,Heat oil in a pan over medium
 3 tbsp groundnut oil h eat,Add onion,Add ginger,Garlic,Stir and
Directions let sweat for a minute.
 In a small bowl, pour in the chicken breast,  Add prawns,shrimp seasoning,Stir and let
add soy sauce, stir and cover with a cling cook for 2 minutes.
film to marinate for 10 minutes.  Add smoked paprika,chopped Red
 Dry roast the white sesame seeds in a wok chili,Carrot,Zucchini.
over medium heat for 3 minutes and set  Stir and sauté for 2 minutes.
aside.  Mix corn starch with one quarter cup of
 Heat groundnut oil in a wok over medium water pour it in the sauce.
heat, add marinated chicken and stir- fry for  Stir and let it simmer.
4 minutes.  Adjust salt to your taste.
 Add baby carrots, baby corn, broccoli, onion,  Chili Prawn sauce ready to serve.
stir then add corn starch mixture, stir and
let simmer for 2 minutes. KPONMO NOODLES
 Add roasted white sesame seeds, stir and let
simmer for a minute. Ingredients
 Adjust salt and seasoning to your taste.  280g noodles
 Roasted Sesame Chicken Sauce ready to  1 medium onion, purèed.
serve.  5 scotch bonnet pepper, blended.
 100g cow hide (wele/pomo), cooked.
CHILI PRAWN SAUCE  20g snap peas
 1 medium carrot,
Ingredients  1 medium yellow bell pepper. Sliced.
 200g prawns,deveined.  2 tbsp vegetable oil
 1 Medium Red Onion Diced, Directions
 1 Medium Ginger Grated,  Bring 200ml of water to a boil, add the
 4 Cloves Of Garlic Minced., noodles and let boil for 2 minutes.
Page 235
 Heat vegetable oil in a wok over medium  Add carrots, baby corn and stir.
heat, add onion purèe, stir and let simmer  Add spaghetti, toss to mix well.
for 3 minutes then add blended scotch  Add red bell pepper and toss to mix.
bonnet pepper, stir and let simmer down.  Ready to Serve.
 Add cooked cow hide (wele/ponmo), stir and
let simmer for 2mins STIR-FRY BEEF SPAGHETTI WITH
 Add snap peas , stir and let cook for 2 VEGETABLES
minutes then add carrot and stir.
 Add cooked noodles, noodles seasoning and Ingredients
toss to mix evenly then add the yellow bell  100g spaghetti
pepper.  3⁄4 pounds beef fillet, shredded
 Noodles ready to serve.  2 cloves of garlic, chopped
 1 medium onion, sliced
BEEF STIR-FRY  1 medium carrot, julienne slices
 1 medium green bell pepper, julienne slices
Ingredients  1 medium yellow bell pepper, julienne sliced
 1⁄2 pound Beef fillet, diced.  1 red chili, chopped.
 100g Spaghetti  1 egg, for sunny-side up
 1 head Broccoli  Black & white sesame seeds(opt)
 1 medium Onion, sliced  1 cube beef seasoning
 2 tbsp Essie spice (Coco for Garlic)  Vegetable oil
 5 french beans, sliced Directions
 6 baby carrot, chopped  Bring water to a boil, add pinch of salt and
 5 baby corn, halved cook spaghetti for 7-8 minutes, drain and set
 1 medium red bell pepper aside.
 1 cube beef seasoning  Pour oil in a wok over medium heat then add
 Vegetable oil the beef and stir-fry for 5 minutes.
Directions  Add garlic, onions, beef seasoning, stir and
 Bring water to a boil, add pinch of salt and let cook for a minute.
cook spaghetti for 7-8 minutes, drain and set  Add carrot, green bell pepper, yellow bell
a side. pepper, red bell pepper, chopped chili and
 Pour oil in a wok over medium heat then add stir.
the beef and stir-fry for 5 minutes.  Add spaghetti, toss to mix well.
 Add beef seasoning, onions, stir and let cook  Top with sunny-side up and sprinkle with
for a minute. black and white sesame seeds.
 Add broccoli, stir and let cook for 2 minutes  Ready to Serve.
then add 2 tablespoons of Essie spice
Coco-for- Garlic, stir and add french beans
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BEEF JOLLOF RICE minutes to soften. Ready to serve.
 Serve with salad.
Ingredients
 2 cups Rice CHICKEN FRIED RICE
 1 pound beef, diced
 3 large tomatoes, sliced. Ingredients
 2 large onions, sliced  2 cups rice, cooked.
 3 cloves of garlic  1 large chicken thigh, de-boned & shredded.
 1 medium ginger  4 cloves of garlic, minced.
 10 chilies  1 medium ginger, grated.
 1 medium tin Tomato paste  4 scotch bonnet pepper, chopped.
 1 tsp Curry powder  1 medium red onion, sliced.
 Vegetable oil  1 large carrot, diced.
 Salt  10 French beans, sliced
Directions  1 medium red bell pepper, diced.
 In a medium saucepan, add beef, onions,  1 medium orange bell pepper, diced.
ginger paste, salt, beef seasoning, water and  1 chicken seasoning cube
place on a medium high heat and cook for 15  2 tbsp Soy sauce
minutes.  3 tbsp vegetable oil
 Blend tomatoes, onion, pepper, ginger and Directions
garlic together.  Heat oil in a wok over medium heat, add
 On a medium heat pour oil in a saucepan chicken, garlic, ginger, chicken seasoning
and fry cooked beef till golden brown, strain and stir- fry until chicken is half cooked.
and set aside.  Add scotch bonnet pepper, onion and stir-fry
 In the same sauce pan add the remaining for a minute.
sliced onions to the oil, stir and leave to  Add carrot, French beans, red bell pepper,
sweat for 2 minutes. or ange bell pepper and sautée for 2 minutes.
 Add tomato paste to onions and stir till  Add the cooked rice and toss to mix well
evenly mixed and cook for 3 minutes with the sautéed vegetables.
 Add the blended ingredients and stir, leave  Add soy sauce, stir and adjust salt to your
to simmer for 10 minutes taste.
 Add curry, stir and leave to simmer for 2  Chicken fried rice ready to serve.
minutes.
 Add rice and stir in for a few minutes CURRY RICE
 Add the beef stock, add salt to taste, stir and
leave to cook for 20 minutes checking Ingredients
regularly.  2 cups rice
 Add the fried beef, stir and let cook for 5  1 medium red onion, diced.
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 4 cloves of garlic, minced.  2 Beef Seasoning Cubes
 3 tbsp curry powder  Oil
 500ml chicken stock  Salt
 1 medium red bell pepper, diced Directions
 10 French beans, sliced  Pour goat meat into a saucepan over
 3 tbsp rice bran oil medium
 Salt  Add Fresh Onion
Directions  Add Ginger,Garlic, Thyme,Oregano,Beef
 Heat rice bran oil in a saucepan over Seasoning,Salt ,water and stir.
medium heat.  Cover and let boil for 40 minutes and set
 Add onion, garlic, stir and let sweat for a aside.
minute and add curry powder.  Heat oil in a saucepan
 Add rice, salt, stir and let coat rice evenly.  Add cooked goat meat,Fry for 5 minutes
 Add chicken stock, stir and let simmer for 25 then take them out of the oil and set aside.
minutes.  Add sliced onion to the oil,Stir and let sweat
 Add red bell pepper, French beans, stir and then add tomato paste
let simmer for 3 minutes.  Stir and let simmer
 Curry rice ready to serve.  Add pureed tomatoes, onion, scotch bonnet
pepper, stir and let simmer down
GOAT MEAT JOLLOF RICE  Add ginger powder, garlic powder, white
pepper, beef seasoning, stir and let simmer
Ingredients then add fried goat meat
 1 Pound Goat Meat  Add stock, stir and let simmer for 5mins
 2 Cups Rice  Add rice, salt, a bit of water, stir and let cook
 5 Medium Tomatoes Puréed on medium low heat for 25mins checking on
 1 Medium Onion (Puréed)  regularly.
 7 Scotch Bonnet Pepper Puréed  Add green bell pepper, white onion, stir and
 200g Tomato Paste cover for a minute
 2 Medium Red Onions Sliced  Goat Meat Jollof Rice Ready to Serve.
 4 Cloves Of Garlic Minced
 1 Medium Ginger Grated SMOKED TUNA SAFRON RICE
 1 Tsp Fresh Thyme
 1 Tsp Dried Oregano Ingredients
 1 Tsp Ginger Powder  2 tbsp coconut oil
 1 Tsp Garlic Powder  1 tsp cloves
 1 Tsp White Pepper  100g smoked tuna, flaked.
 1 Medium Green Bell Pepper Sliced  1 medium onion
 1 Medium White Onion (sliced)  1 tbsp tomato paste
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 1 tbsp smoked paprika COCONUT OIL SHRIMP FRIED RICE
 1 1⁄2 tbsp salt
 2 cups basmati rice Ingredients
 1 tbsp saffron  1 cup rice 100g shrimps
 5 baby carrots, chopped.  3 tbsps coconut oil
 1 cup Blanched green peas  1 large carrot, diced.
Directions  1 medium onion, diced
 Heat coconut oil in a saucepan over medium  1 medium green bell pepper, diced.
heat, add cloves, stir for a few seconds then  1 medium red bell pepper, diced.
add smoked tuna and let it fry for 2 minutes  1 medium yellow bell pepper, diced.
 Add onion let sweat for a minute then add  1 tbsp garlic salt
tomato paste and let it simmer for 3 minutes  1 cube shrimp seasoning
whiles stirring continuously to avoid burning  Pinch of salt
 Add smoked paprika, salt, stir then add Directions
300ml water and let it boil for 5 minutes  Bring water to a boil, add rice, salt, stir and
 Add basmati rice, saffron, baby carrots, stir let cook for 25 minutes.
and let It simmer for 3 minutes.  Pour coconut oil into a wok over medium
heat, add carrot, stir then add green bell
BASMATI BACON RICE pepper, red bell pepper and yellow bell
pepper.
Ingredients  Add onion, stir then add shrimps, garlic salt,
 2 cups Basmati rice shrimp seasoning and stir-fry for 2 minutes.
 7 strips of smoked bacon, chopped.  Add cooked rice, toss to mix well.
 1 small onion, diced.  Adjust seasoning to your taste.
 3 cloves of garlic, chopped  Shrimps fried rice ready to serve!
 1tbsp vegetable oil
 Salt EDIKAIKONG SOUP
Directions
 Heat vegetable oil in a saucepan over Ingredients
medium heat, add onion, garlic, stir and let  1kg Pumpkin leaves
sweat for 2 minutes.  500g Water leaves (Talinum Triangulare)
 Add smoked bacon, stir-fry until golden.  600g Beef, Kanda, shaki and Dry fish
 Add Basmati rice, stir and add salt, water  2-3 stock cubes
and let simmer for 20-25 minutes.  1 cup Periwinkle
 Basmati Bacon rice ready to serve.  200ml Palm oil
 Pepper, Salt, and ground crayfish
Directions
 Wash and cut the pumpkin and water leaves
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into pieces; and sieves to drain out water. minute.
 Cut the Kanda into small pieces and cook  Mushroom and coconut rice ready to serve!
(little quantity of water) with beef and dry
fish with the 2 bulbs of diced onions and the BEETROOT JOLLOF RICE
stock cubes .
 Pierce meat with fork to know if they are Ingredients
cooked. Add a generous amount of palm oil,  Cups of Long Grain Rice
the crayfish, and pepper. Leave to boil for  1 Tsp of Fennel Seeds
about 10 minutes.  2 Bay Leaves
 The palm oil should be the only liquid in the  1 Medium Red Onion (Sliced)
soup. Don't add water or any other thing to  5 Tbsp of Vegetable Oil
liquidate it.  1 Tbsp of Salt
 Add the periwinkle and water leaves and For Beef;
leave to cook for another five minutes or less  1⁄2 Pound Salted Beef
to avoid overcooking the water leaves.  1 Small Red Onion
 Add the pumpkin leaves and salt to taste.  4 Cloves of Garlic
 Stir the contents of the pot very well and  1 Tsp of Anise Seeds
turn off the heat. Cover the pot and leave to  1 Tsp of Pink Peppercorn
stand for about five minutes.  1 Beef Seasoning Cube
 1 Tsp Salt,
MUSHROOM AND COCONUT RICE For beetroot mixture: 100g Beetroot Medium
 1 Onion
Ingredients  5 Scotch Bonnet Peppers
 2 cups rice Directions
 100g mushroom  Blend onion, garlic, anise seeds, and pink
 400ml coconut milk peppercorn into a smooth mixture and set
 Onion, slices aside.
 Peas  Pour salted beef into a small saucepan over
 Salt medium heat, add blended mixture, beef
 Oil seasoning, salt, stir and let cook for 15
Directions minutes, then take from heat.
 Pour oil into a saucepan over medium heat,  Blend beetroot, onion, scotch bonnet, pepper
add onion, stir till caramelize. and garlic into a smooth mixture.
 Add mushrooms, stir and let cook for 2  Heat vegetable oil in a saucepan over
minutes, add rice,stir-fry for a minute, add medium heat, add fennel seeds, onion, stir
salt and stir. and let sweat for 2 minutes.
 Pour coconut milk, stir and let the rice cook  Add blended beetroot mixture, stir and let
for 25 minutes then add peas and cover for a simmer down for 5 minutes, then add bay
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leaves, stir and let simmer.  Palmoil jollof rice ready to serve.
 Add cooked salted beef, stir and let simmer
for 2 minutes. BEEF COCONUT RICE
 Add washed rice, beef stock, salt, stir and let
cook for 25-30 minutes. Ingredients
 Beetroot Jollof rice is ready.  2 Cups of Rice
 Serve with beetroot and avocado salad.  1⁄2 Pound of Beef
 1 Medium Onion (Sliced)
PALMOIL JOLLOF RICE  500ml Coconut Milk
 1⁄4 Cup of Coconut Flakes
Ingredients  1 Small Ginger (Grated)
 2 Cups of Rice (Washed)  5 Cloves of Garlic (Minced)
 100g smoked herrings  2 Tbsp of Coconut Oil
 1 medium onion, diced  1 Tbsp of Salt
 3 cloves of garlic, minced Directions
 5 medium tomatoes, chopped  Heat coconut oil in a saucepan over medium
 10 scotch bonnet pepper, pureèd heat, add onion, stir and let sweat for a
 2 tbsp fish powder minute.
 300ml beef stock  Add beef, ginger, garlic, salt, stir and let it
 4 tbsp palm oil caramelize for 5 minutes.
 A handful of garden eggs leaves( gboma)  Add coconut milk, coconut flakes, salt, stir
 1 1⁄2 tbsp salt and let simmer for a minute.
Directions  Add washed rice, stir, cover and let cook for
 Peel and soak the herrings in water for 10 30 minutes.
minutes then break into pieces taking out the  Take off heat.
bones and set aside  Coconut beef rice ready. Serve with ground
 Heat palm oil in a pan over medium heat, chili sauce.
add onion, garlic, stir and let simmer for a
minute then add chopped tomatoes, pureèd CORNED BEEF JOLLOF RICE
scotch bonnet pepper, stir and let simmer
down for 3 minutes. Ingredients
 Add fish powder, herrings, stir and let  3 Cups of Superior Long Grain Rice
simmer for 2 minutes  340g of Canned Corned Beef
 Add beef stock, stir then add washed rice,  200g of Tomato Paste
salt, stir, cover and let cook for 25 minutes  6 Medium Tomatoes (Pureed)
 Add sliced garden eggs leaves, stir to mix  6 Scotch Bonnet Peppers (Blended)
well with the rice, cover and let wilt for a  1 Tsp of Curry Powder
minute  1 Tsp of White Pepper
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 1 Tsp of Ground Nutmeg  2 Tbsp of African Locust Beans (Dawadawa)
 1 Large Green Bell Pepper (Chopped) (Washed)
 1 Large Carrot (Sliced)  2 Tbsp of Crayfish
 1 and 1⁄2 Tbsp Salt  400ml Beef Stock Powder
 1⁄4 Cup of Vegetable Oil  1 Tbsp of Salt
 Heat vegetable oil in a saucepan over  Melt shea butter in a saucepan over medium
medium heat. heat, add sliced onion, locust beans, stir and
 Add sliced onions, garlic, stir and let sweat until the onion is translucent.
for a minute.  Add chopped tomatoes, stir and add scotch
 Add tomato paste, stir and let simmer for 2 bonnet pepper and let simmer for 7 minutes.
minutes.  Add crayfish powder, herrings and let it
 Add tomato purèe, scotch bonnet pepper, stir simmer for 3 minutes.
and let simmer down for 8 minutes, stir  Add salt, beef stock, stir and bring to a boil.
occasionally.  Add washed rice, cover and let cook for 25
 Add curry powder, white pepper, nutmeg, minutes.
salt, stir and let simmer for 2 minutes.  Stir halfway through and cover for 5 minutes.
 Add corned beef, stir and let simmer for 3 Shea butter jollof rice ready to serve.
minutes.
 Wash the superior jasmine rice and drain off SENEGALESE JOLLOF RICE
the water.
 Add the washed rice into the stew, add salt, Ingredients
200ml of water, stir and let cook for 35 For the Fish;
minutes, stirring occasionally.  1 Medium Cassava Fish
 Add chopped green bell peppers, carrots,  4 Cloves of Garlic
stir and let cook for 2 minutes.  1 Medium Ginger
 Corned beef jollof rice ready. Serve with  1 Tsp of Black Peppercorn
coleslaw and shito.  1 Tsp of Anise Seeds
 A handful of Lemon Grass (Chopped)
SHEA BUTTER DADAWA JOLLOF  1 Tbsp of Soy Sauce
 1 1/2 tsp salt
Ingredients  1 Tbsp of Flour
 2 Cups of Rice  500ml Vegetable Oil
 1⁄2 Cup of Shea Butter For the Jollof Rice;
 5 Medium Herrings (Flaked)  3 Cups of Short Grain Rice (Washed)
 1 Medium Onion (Sliced)  1 Medium Onion (Sliced)
 5 Medium Tomatoes (Chopped)  4 Cloves of Garlic (Minced)
 1⁄2 Cup Scotch Bonnet Pepper (Blended)  200g Tomato Paste
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 6 Medium Tomatoes (Pureed) on medium low heat.
 5 Scotch Bonnet Peppers (Blended)  Add the chopped bell pepper, stir to mix and
 1 Tsp of Curry Powder let cook for a minute and take off the heat.
 2 Bay Leaves  Thieboudienne ready. Serve with the cooked
 2 Medium Carrots (Chopped) vegetables and the fried fish.
 15 French Beans (Halved)
 1 Large Aubergine (Chopped) BEEF FRIED RICE
 8 Petite Belle Peppers (Kpakposhito)
 1 Large Irish Potato (Chopped) Ingredients
 1 Cup of Beef Stock  2 Cups of Rice (Cooked)
 1 Tbsp of Salt  1⁄2 Pound of Beef Fillet (Shredded)
 1 Medium Red Bell Pepper  3 Cloves of Garlic (Minced)
Directions  1 Tsp of Oregano
 Pour garlic, ginger, black peppercorn, anise  1 Small Ginger (Grated)
seeds and lemon grass into a blender.  1 Tsp of Salt
 Add water, blend and set aside.  1 Tsp of Black Pepper
 Score the cassava fish, place in a bowl, pour  1 Medium Carrot (Sliced)
the blended mixture on, add soy sauce, salt  1 Tbsp of Soy Sauce
and rub on and let it sit for 20 minutes.  1 Medium Red Bell Pepper (Diced)
 Heat vegetable oil in a pan over medium heat,  1 Medium Green Bell Pepper (Diced)
add flour, then add the cassava fish and  7 Spring Onions (Chopped)
shallow-fry for 5 minutes on both sides. Directions
 Take out and place aside, using the same  Heat vegetable oil in a wok over medium
vegetable oil for the fish. heat.
 Pour into a saucepan over medium heat, add  Add shredded beef fillet, garlic, oregano,
sliced onion, garlic, stir until translucent, ginger, salt, black pepper and stir–fry for 5
then add the tomato paste. minutes.
 Stir and let simmer for 4 minutes.  Add the carrot, stir for a minute, then add
 Add purèed tomatoes, scotch bonnet pepper, the cooked rice.
stir and let simmer down for 10 minutes.  Toss to mix evenly, add soy sauce, red bell
 Add curry powder, bay leaves, stir. pepper, green bell pepper, spring onion and
 Add the carrots, french beans, aubergine, toss to mix.
petite belle pepper (kpakposhito) and stir for  Beef fried rice ready to serve. Serve with
a minute. shito or any sauce of your choice.
 Add beef stock, potato and salt.
 Cover and let boil for 10 minutes. VEGETABLE CURRY RICE IN PINEAPPLE
 Take out the cooked vegetables, then add the
washed rice, stir and let cook for 35 minutes Ingredients
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 2 Cups of Rice  1 Thumbsize Ginger
 1 Medium Onion (Sliced)  3 Tbsp Crayfish
 3 Scotch Bonnet Peppers (Chopped)  Handful Uziza
 1 Tbsp of Curry Powder  2 Stock Cubes
 1 Tsp of Nutmeg Powder  1 Tsp Salt
 300ml Chicken Stock Directions
 1 Tbsp of Salt  Add cleaned turkey steaks into a pot, add
 1 Cup of Baby Carrots (Sliced) some stock cubes, salt, some onions and a
 1 Medium Green Bell Pepper (Diced) whole fresh pepper.
 3 Tbsp of Vegetable Oil  Grate some ginger into the turkey, add in
Directions some water, cover the pot and let the turkey
 Heat vegetable oil in a saucepan over steam till its soft.
medium heat.  Using a mortar and pestle, pound the
 Add onion, stir and let caramelize. peanuts till you get a smooth thick paste (this
 Add scotch bonnet pepper and stir. process can also be done in a food
 Add curry powder, nutmeg, and stir for 10 processor).
seconds.  when the turkey is soft, take the lid off the
 Add rice stir-fry for 3 minutes, then add pot, take out very little turkey broth to mix
chicken stock, salt, stir and let cook for 25 the groundnut paste to form a thinner paste,
minutes. then set aside.
 Add baby carrots, green bell pepper, stir and  Add in oxtail to the turkey, then add a little
let cook for 2 minutes, and take off the heat. water. Pour in very little Palm oil.
 Vegetable curry rice ready. Vegetable curry  Add in crayfish, some more salt and stock
rice ready,Serve in a pineapple bowl with cubes. Taste for seasoning and adjust
shito. accordingly.
 Serve in a pineapple bowl with shito.  Add in whole fresh pepper to the broth (It
will release its flavor slowly into the soup),
GROUNDNUT SOUP WITH UZIZA LEAVES cover the pot and allow to cook for 10
minutes.
Ingredients  Add in groundnut paste a little at a time as it
 1 Cup Roasted Groundnuts or 3 Tbsp Peanut tends to thicken up as it boils. Allow to cook
Butter for 5 minutes.
 1 1/2 Tbsp Palm Oil  Add in a handful of Uziza leaves and allow to
 300g Turkey cook for 2-3 minutes and your groundnut
 150g Oxtail soup is ready.
 4 Small Fresh Pepper  Enjoy!
 1 Small Onions
 2 Cloves Garlic
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PORK JOLLOF RICE minutes.
 Then add the fried pork and let cook for 10
Ingredients minutes.
 1 Pound Pork (Diced)  Pork Jollof ready to serve.
 1 Small Red Onion (Sliced)
 4 Cloves of Garlic (Minced) DAWA DAWA RICE
 1 Small Ginger (Grated)
 1 Tsp of Black Pepper Ingredients
 1 Tbsp of Salt  3 cups rice
 5 Grains of Selim (Hwentia)  5 locust beans balls (dawadawa)
 A Stalk of Fresh Thyme  100g minced beef
 A Stalk of Fresh Sage  5 medium tomatoes, chopped.
 1 Cup of Brewed Coffee  2 medium Onions (sliced & blended.)
 4 Tbsp of Vegetable Oil  10 pettie belle pepper(kpakposhito), julienne
 1 Tsp of Fennel Seeds sliced.
 1 Medium Red Onion  6 cloves of garlic
 1 Litre of Pork Stock  1 medium ginger
 5 Medium Tomatoes (Chopped)  3 tbsps chilli powder
 7 Scotch Bonnet Peppers  2 beef seasoning
 400g Tomato Paste  Vegetable oil
 1 Tbsp of Salt  Pinch of Salt
 2 1⁄2 Cups of Long Grain Rice Directions
Directions  Pour oil into a saucepan over medium heat.
 Pour pork into a saucepan over medium heat, Add dawadawa, stir and cook for a minute.
add onion, garlic, ginger, black pepper, salt,  Add sliced onion, stir and let sweat for a
grains of selim, fresh thyme, fresh sage, minute then add chopped tomatoes, stir and
brewed coffee, stir, cover and let simmer for let simmer for 5 minutes.
5 minutes.  Add blended onion, garlic and ginger
 Add water, stir and let boil for 40 minutes or mixture.
until soft and tender.  Add sliced pepper, stir and let simmer for a
 Heat vegetable oil, add cooked pork and fry minute.
for 6 minutes, then remove the fried pork  Add minced beef, cover and let cook for 2
and add fennel seeds, onion, stir and let minutes, stir then add chili powder, beef
sweat for a minute. seasoning, water and let simmer for 2
 Then add the pork stock and let simmer. minutes.
 Add chopped tomatoes, scotch bonnet  Pour rice into stew, add salt, stir and let cook
pepper, tomato paste, stir and let simmer, for 25-30 minutes checking occasionally.
then add salt, rice, stir and let cook for 25  Ready to serve. Enjoy !
Page 245
ASSORTED FRIED RICE COCONUT MILK JOLLOF RICE
 2 Cups of Long Grain Rice (Cooked) For the Chicken;
 100g Beef Fillet (Shredded)  1 Large Chicken Thigh (Deboned & Diced)
 1 Large Chicken Thigh (Deboned and  1 Medium Onion (Diced)
Shredded)  1 Tsp Dried Basil
 1 Small Ginger (Grated)  3 Cloves of Garlic (Minced)
 4 Cloves of Garlic (Minced)  1 Small Ginger (Grated)
 1 Tsp of Black Pepper  1 Tsp Ground Black Pepper
 1 Tsp of Salt  1 ½ tsp Salt
 4 Chicken Sausages (Chopped)  1 Cup Coconut Milk
 100g Prawns (Devined) For the Jollof;
 1 Large Carrot (Sliced)  1⁄4 Cup Coconut Oil
 1 Medium Red Bell Pepper (Sliced)  1 Tsp Fennel Seeds
 1 Cup of French Beans (Chopped)  1 Medium Onion (Puréed)
 3 Tbsp of Vegetable Oil  200g Tomato Paste
Directions  4 Medium Tomatoes (Puréed)
 Heat vegetable oil in a wok over medium  1 Cup Petite Belle Pepper (Blended)
heat.  1 Tsp Ground Rosemary
 Add shredded beef fillet, chicken, ginger,  1 Tsp Ground Black Pepper
garlic, black pepper, salt and stir-fry for 4  2 Cups Jasmine Rice (Washed)
minutes.  1 Cup Coconut Milk
 Add carrot, french beans and stir-fry for a  1⁄2 Cup Stock
minute.  1 Cup Coconut Milk
 Add the chicken sausage and stir-fry for a  1 ½ tsp Salt
minute. Directions
 Add the prawns, stir-fry for a minute, then  Pour the diced chicken thigh into a saucepan
add the cooked rice and toss to mix. over medium heat, and add onion, dried
 Add soy sauce, red bell pepper and stir-fry basil, garlic, ginger, ground black pepper,
for 2 minutes. salt, coconut milk, stir and let cook for 10 –
 Adjust salt to your taste and stir-fry for a 12 minutes.
minute.  Heat coconut oil in pan over medium heat,
 Assorted fried rice ready to serve. and add the cooked chicken, stir-fry for 5
minutes or until golden, take out and set
aside.
 Add fennel seeds to the oil, puréed onion, stir
and let simmer for 3 minutes, then add the
Page 246
tomato paste, stir and let simmer for 5  1 Large Chicken Thigh (Deboned &
minutes. Shredded)
 Add the tomato purée, petite belle pepper,  1 Medium Onion (Diced)
stir and let simmer down for 7minutes. Add  1 Stalk Fresh Rosemary
ground rosemary, black pepper, stir and let  1 Tsp Ground Black Pepper
simmer for 2minutes.  4 Cloves of Garlic (Minced)
 Add the washed rice, coconut chicken stock,  1 Small Ginger (Grated)
coconut milk, salt, stir, cover and let cook for  11⁄2TspSalt
20 minutes, turn the heat down and let it coo For the Jollof Rice;
k for another 10 minutes.  6 Medium Tomatoes (Chopped)
 Add the fried chicken, stir in and let cook for  1 Cup Petite Belle Pepper
3 minutes.  1 Medium Red Onion (Chopped)
 Coconut milk jollof ready to serve.  6 Cloves of Garlic
 1 Large White Onion
SOUTH AFRICAN YELLOW RICE  1 Tsp Fennel Seeds
 200g Tomato Paste
Ingredients  1 Tsp Curry Powder
 2 Cups Jasmine Rice (Washed)  1 Tsp Ground Rosemary
 50g Unsalted Butter  1 Tsp Ground Black Pepper
 1 Tsp Ground Cinnamon  2 Cups Long Grain Rice (Washed)
 1 Tsp Turmeric Powder  1 Tbsp Salt
 1⁄2 Cup Raisins  200ml Vegetable Oil
 2 Tbsp Sugar Directions
 1 Tsp Salt  Pour the shredded beef fillet and chicken
Directions into a saucepan over medium heat. Add
 Melt the butter in a saucepan over medium onion, fresh rosemary, black pepper, garlic,
heat, add the washed rice, ground cinnamon, ginger, salt, water, stir and boil for 20
turmeric powder, raisins, sugar, salt and stir minutes.
for 2 minutes.  Blend tomatoes, petite belle pepper, onion
 Add 400ml water, stir and bring to a boil. and garlic into a smooth mixture and set
 Allow to cook for 25 minutes and stir. aside
 South African curry rice ready to serve.  Heat vegetable oil in a saucepan over
medium heat, add the cooked beef and
BEEF AND CHICKEN JOLLOF RICE chicken and fry for 3 minutes. Take out and
set aside.
Ingredients  Pour the sliced onion into the same oil, add
For the Beef & Chicken; fennel seeds and stir until the onion is
 1⁄2 Pound Beef Fillet (Shredded) translucent.
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 Then add the tomato paste, stir and let CHICKEN SALAD
simmer for 5 minutes.
 Add the blended mixture, stir and let it Ingredients
simmer for 15 minutes.  2 1/2 to 3 cups cooked chicken (diced)
 Add the curry powder, ground rosemary,  1/2 cup celery (diced)
black pepper, stir and let simmer for a  3 to 4 tablespoons finely chopped purple
minute. onion
 Add the washed rice, salt the chicken and  1/4 to 1/2 cup mayonnaise (or more, to taste)
beef stock, stir, cover and let cook for 30  2 teaspoons lemon juice
minutes, stirring occasionally.  Pepper
 Add the fried chicken and beef, diced red  2 to 3 teaspoons green pepper relish (or to
bell pepper, stir in and let cook for 5 minutes. taste)
 Beef and chicken jollof rice ready to serve.  Salt (or to taste)
 Sandwich rolls or sliced bread for 6 to 8
GARLIC RICE sandwiches
Directions
Ingredients  Combine chicken with celery, onion, 1/4 cup
 2 Cups of Washed Rice, mayonnaise, lemon juice, pepper, relish,
 3 Tbsp Olive Oil, seasoning, and salt.
 1 Bulb of Garlic,  Add more mayonnaise, as needed.
 1 1/2 Tbsp Salt,  Fill sandwich rolls or sliced bread with the
 1 Cup of Chopped Spring Onion, mixture.
 1/4 Cup of Chopped Fresh Parsley
Directions SAUSAGE RICE BOWL
 Pour olive oil in a saucepan over medium
heat,Add garlic and stir until slightly brown. Ingredients
 Add washed rice and stir until evenly coated.  1 cup cooked brown rice
 Add 4 00ml water and salt and stir,Cover  1 1/2 teaspoons olive oil, divided
and let cook on medium low heat for 30  1 link (about 3 ounces) vegan sausage link,
minutes. cut into bite-size thin pieces
 Add the chopped spring onion and parsley.  1/2 cup finely diced sweet onions
 Stir to mix evenly and take off the heat.  2 garlic cloves, minced
 Garlic rice ready to serve.  1 1/2 cups kale, chopped and white parts
 Serve with any sauce of your choice. removed.
 1/8 teaspoon ground sea salt
 1/8 teaspoon freshly ground black pepper
 1/8 teaspoon cayenne pepper, or to taste
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Directions  Add sliced onion, stir and let simmer for 5
 In a medium bowl, add warm cooked brown minutes. Then add tomato purée, chilli,
rice. ground crayfish, smoked paprika, stir and
 In a large skillet, heat 1 teaspoon olive oil let simmer for 5 minutes.
over medium heat and spread around the  Add sweet corn, adjust salt, stir and let it
pan. simmer for 5 minutes.
 Add sausage and cook for 3-4 minutes on  Add the palm oil and let it simmer down for
each side, turning once, until browned. Add another 5 minutes.
the oni ons and garlic and cook for 2-3 more  Adalu ready to serve. Serve with fried ripe
minutes,stirring occasionally. plantain.
 Remove from heat and add the
onion/sausage mix to the rice. ROSEMARY GOAT RICE
 In the same skillet over medium heat, add
the chopped kale and 1/2 teaspoon olive oil. Ingredients
Stir and cook for 2 minutes, or until kale  For the Goat Meat;
starts to wilt.  1⁄2 Pound of Goat Meat (Diced)
 Remove from heat and add the kale to t he  1 Small Onion (Chopped)
brown rice mixture. Then add all seasonings  4 Cloves of Garlic (Minced)
and stir until combined. Makes about 2 cups,  1 Small Ginger (Grated)
or 1 large serving.  1 Tbsp of Fresh Rosemary
 1 Tbsp of Salt For the Rice;
ADALU  2 Cups of Long Grain Rice (Washed)
 1 Medium Red Onion (Sliced)
Ingredients  1 Tbsp of Fresh Rosemary
 1 Cup Black-eyed Beans (Picked & washed)  ¼ Cup of Kpakposhito (Petite Bell Pepper)
 1 Medium Onion (Sliced)  1Tsp of Salt
 2 Medium Tomatoes (Blended)  5 Tbsp of Vegetable Oil
 5 Red Chilli (Blended) Directions
 3 Tbsp Crayfish  Pour the goat meat into a saucepan over
 1 Tsp Smoked Paprika medium heat and add onion, garlic, ginger,
 1 Cup Sweet Corn fresh rosemary, salt and stir.
 1TspSalt  Add water and bring to a boil for 45 minutes.
 1⁄2 Cup Palm Oil  Heat vegetable oil in saucepan over medium
 1 Litre Water heat, add the cooked goat meat and pan sear
Directions for a minute before taking out.
 Pour washed beans into a saucepan over  Add the sliced onions and fresh rosemary
medium heat, add 1 liter of water and salt, and stir until caramelized.
cover and let it boil for 25 minutes.  Add the washed rice and braise it for 3
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minutes. BEANS AND PLANTAIN LASAGNA
 Add the goat stock, whole kpakposhito, salt,
stir and let cook for 25 minutes. Ingredients
 Add the seared goat meat, stir to mix and let  1 Cup of Black Eye Beans (Cooked)
cook on a low heat for 5 minutes.  1 Medium Onion (Sliced)
 Rosemary goat rice ready to serve.  3 Cloves of Garlic (Minced)
 3 Medium Tomatoes (Chopped)
TUNA BEANS STEW  5 Petite Bell Pepper (Kpakposhito) (Blended)
 2 Tbsp of Fish Powder
Ingredients  1 Tsp of Locust Beans Powder
 2 cups black-eyed beans  3 Medium Ripe Plantains
 4 medium tomatoes, chopped.  1⁄4 Cup of Palm Oil
 2 medium onions, chopped and sliced.  1 Tbsp of Salt
 10 scotch bonnet pepper (red) Directions
 1 medium ginger  Heat vegetable oil in a saucepan over
 5 cloves of garlic medium heat, add sliced onion, garlic, stir
 3⁄4 cup smoked tuna, flaked. until translucent, then add petite bell pepper.
 1 cup palm oil  Add chopped tomatoes, stir and let simmer
 Salt. for 3minutes, then add fish powder, locust
Directions bean s powder, stir and let it simmer for 3
 Pour beans into a bowl, wash and drain the minutes.
water.  Add cooked beans, salt, stir and let simmer
 Pour beans into a saucepan filled with 1 litre for 5minutes, then take off heat.
water over medium heat, add salt, cover and  Peel and cut ripe plantain into thin slices.
leave to cook for 25-30 minutes.  Lay the plantain slices at the bottom of a
 Place saucepan over medium heat, pour oil, dish, spread the beans stew on top evenly
add onion, stir and let sweat for a minute. and continue the process with the remaining
 Blend tomatoes, onion, pepper, ginger, garlic plantain and stew.
into a smooth mixture, pour into oil, stir and  Cover with aluminum foil and bake in a
let simmer down for 6-8 minutes preheated oven at 200c for 15 minutes.
 Add smoked tuna flakes, stir then add  Baked beans ready to serve.
cooked beans, salt, stir and let simmer down
for 3 minutes. NUNUM BEEF BEANS STEW
 Serve with fried plantain.
Ingredients
 1⁄2 pound beef fillet, diced.
 1 cup black eyed beans, parboiled.
 2 fingers ripe plantain
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 1 medium onion, sliced.  Salt
 1 tsp oregano Directions
 4 scotch bonnet pepper, chopped.  Pour the beef fillet into a saucepan over
 1 tsp black pepper medium heat, add onion, oregano, ginger,
 A handful of wild African basil (nunum), garlic, beef seasoning, sal t, water, stir and
sliced. let boil for 10 minutes.
 1 1⁄2 tbsp salt  Pour washed black eyed beans into a
 1⁄4 cup palm oil saucepan, add water, cover and let boil on a
Directions high heat for 30- 35 minutes.
 Pour diced beef fillet into a saucepan, add  Heat coconut oil in a saucepan over medium
sliced onion, oregano, scotch bonnet pepper, heat, ad d onion, garlic, stir and let sweat for
black pepper, salt, water, stir, cover and a minute
bring to a boil for 10 minutes.  Add the puree tomatoes, onion, stir and let
 Add wild African basil, stir and let boil for 5 simmer d own for 7 minutes.
minutes.  Add cooked beef with the stock, stir and let
 Add parboiled black eyed beans, stir and let simmer down for 3 minutes then add the
cook for 10 minutes. puree scotch bonnet pepper and let simmer
 Add plantain, adjust salt to your taste and for 2 minutes.
let cook for 7 minutes.  Add cooked black eyed beans, stir and let
 Add palm oil, stir and let simmer down for simmer for 2 minutes.
another 7 minutes.  Adjust salt and seasoning to your taste.
 Nunum beef beans stew ready to serve.  Coconut beef beans stew ready to serve.
COCONUT OIL BEEF BEANS STEW CHICKEN PEPPER SOUP
 1⁄2 pound Beef fillet  1 Pound Chicken (Diced)
 1 cup black eyed beans  1 Medium Onion
 1 medium onion  2 Scotch Bonnet Peppers
 1 tsp oregano  4 Cloves of Garlic
 1 medium ginger, grated.  3 Grains of Selim
 4 cloves of garlic, minced.  4 African Orchid Nutmeg (Yammia)
 1 beef seasoning cube  1 Tsp of Black Peppercorn
 1 medium white onion, sliced.  1 Tsp of Ground Cloves
 3 medium tomatoes, puréed.  11⁄2 Tbsp of Salt
 1 medium red onion, puréed.  2 Medium Irish Potatoes (Chopped)
 7 scotch bonnet pepper, puréed.  1⁄2 Cup of Wild African Basil (Nunum)
 4 tbsp coconut oil  2 Scotch Bonnet Peppers (Finely Chopped)
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Directions sausage into the moimoi mixture till it’s
 Pour onion, scotch bonnet pepper, garlic, buried then set aside.
grains of selim, African orchid nutmeg,  Pour one litre of water into a deep baking
black peppercorn, add water and blend into tray to enhance steam then place the moimoi
a smooth mixture. mixture gently in t he water and cover with
 Pour chicken into a saucepan over medium aluminum foil.
heat, add blended mixture, cloves, salt, stir  Bake at 180c for 45 minutes, then take out of
and let simmer for 3 minutes. the oven.
 Add 2cups of water and bring to boil for  Moi Moi ready to serve. Slice and share.
7minutes.
 Add potatoes, stir and let cook for 10 GOAT MEAT PEPPER SOUP
minutes.
 Add African wild basil, chopped scotch Ingredients
bonnet  1 pound goat meat
 pepper, stir and let simmer for 5 minutes.  5 African orchid nutmeg (yammia)
 Adjust salt and seasoning to your taste.  5 Scotch bonnet pepper
 Chicken pepper soup ready to serve.  1 medium onion, puréed.
 1 beef seasoning cube
SAUSAGE MOI MOI  5 cloves of garlic
 1 medium ginger
Ingredients  5 negro pepper
 2 cups of black eyed beans, soaked  5 fresh basil leaves, chopped.
(preferably overnight).  3 red chilli, chopped.
 2 chicken sausages  salt
 1 medium onion Directions
 5 scotch bonnet pepper  Roast the African orchid nutmeg on a
 2 tbsp crayfish powder medium heat f or 3 minutes, peel of the shell
 3 tbsp palm oil and set aside.
 1 1⁄2 tbsp salt  Pour the goat meat into a saucepan over
Directions medium heat, add puréed onion, beef
 De-skin and rinse the soaked beans. seasoning, salt, water, stir an d let simmer
 Pour into a blender, add onion, scotch for 25 minutes.
bonnet pepper , a little water and blend into  Blend scotch bonnet pepper , garlic, ginger,
a smooth mixture. roasted African orchid nutmeg, negro
 Pour into a mixing bowl, add crayfish pepper into a smooth mixture and strain
powder, salt, stir in then add palm oil. onto the goat meat and let boil for 25
 Pour into a palm oil greased pan then place minutes.
the sausage in the centre and push the  Add basil leaves, chopped red chili, stir and
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let sim mer for 3 minutes.  Add the blended tomato mixture, stir and let
 Adjust salt and seasoning to your taste. simmer on medium-low heat for 10 - 12
 Goat meat pepper soup ready to serve. minutes.
 Add the sautéed chicken to the tomato sauce,
CHOPPED CHICKEN STEW then add fresh basil, stir in and let it simmer
for 5 minutes.
Ingredients  Add the sliced carrots, stir and let simmer
For the Chicken; for 3 minutes.
 4 Chicken Breasts (Diced)  Adjust salt to your taste.
 1⁄4 Cup of Vegetable Oil  Diced chicken stew ready. Serve with any
 4 Cloves of Garlic (Minced) side of your choice.
 1 Tsp of Dried Basil
 1 tsp of fennel seeds MELON SEED STEW
 1 Tbsp of Paprika
 1 Tbsp of Salt Ingredients
For stew;  2 Cups Wrewre (Melon Seeds)
 1 Large Onion (Slices)  1 Pound Chicken Thighs
 6 Large Tomatoes  2 Medium Red Onions
 1 Medium Onion (Chopped)  5 Cloves of Garlic
 1⁄4 Cup of Scotch Bonnet Pepper  1 Medium Ginger
 5 Cloves of Garlic  3 Small Tomatoes
 A Handful of Fresh Basil  5 Scotch Bonnet Pepper
 2 Medium Carrots (Sliced)  1 Chicken Seasoning Cube
 1 Tsp of Salt  Salt
 Pour tomatoes into a saucepan.  Toast melon seeds in a pan over
 Add water and boil for 5 minutes. medium-high heat for 5 minutes.
 Pour the tomatoes into a blender, add onion,  Take off heat and soak in water for 10
scotch bonnet pepper and garlic and blend minutes.
into a smooth mixture, then set aside.  Pour cut chicken thighs into a saucepan.
 Pour vegetable oil into a saucepan over  Add onion, ginger, garlic, chicken seasoning,
medium heat. salt, stir, and let steam for 5 minutes.
 Add diced chicken, garlic, dried basil, fennel  Add scotch bonnet pepper, tomatoes, onion,
seeds, paprika and salt and sauté for 4 water, stir, cover and let simmer for 10
minutes. minutes.
 Take chicken out and set aside.  Blend the soaked melon seeds into a smooth
 In the same saucepan, add sliced onion and mixture and strain into the chicken stock
stir until translucent. and let boil for 3 minutes.
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 Take out the vegetables, blend into a smooth COCOYAM LEAF SOUP
mixture and pour into the soup.
 Stir and let boil for 5 minutes. Ingredients
 Adjust the salt to your taste.  1 bunch cocoyam leafs (kontomire)
 Soup is ready to be served.  9 medium snails
 1 medium smoked catfish
BEEF AND SMOKED TUNA PALM-NUT  2 medium tomatoes
SOUP  1 medium red onion
 7 scotch bonnet pepper
Ingredients  5 cloves of garlic, minced.
 400g Palm Fruit Extract  1 shrimp seasoning cube
 2 Pounds Beef  1⁄2 prekese (tetrapleura tetraptera)
 100g Smoked Tuna  100g champignon mushrooms, halved.
 6 Habanero Peppers  Salt
 3 Medium Sized Tomatoes Directions
 2 Medium Sized Red Onions  Cut stalk off the cocoyam leaves and wash
 1 Large Ginger with salt and water
 5 Cloves of Garlic  Pour water into a saucepan on a medium
 1 Tsp Oregano high heat, add cocoyam leaves, tomatoes,
 2 Beef Seasoning Cube onion, scotch bonnet pep per, let boil for 5
 Salt minutes and take out the cocoyam leaves (to
Directions prevent over-cooking).
 Pour beef into a saucepan over medium heat.  Add snails, garlic, stir and let boil for 3
Add onion, ginger, garlic, oregano, beef minutes, take out the tomatoes, onion and
season ing, salt, water, stir and let boil for 20 scotch bonnet pepper.
minutes.  Add smoked catfish, prekese and let simmer.
 Add palm fruit extract, stir and let it boil for  Blend the cooked cocoyam leaves with the
5 minutes. cooked vegetables into a smooth mixture and
 Then add tomatoes, onions, habanero pour onto the snails and catfish and stir.
pepper and let simmer until vegetables are  Add the mushrooms, salt, stir and let
soft and tender. simmer for 5minutes.
 Take out the vegetables and blend, pour into  Cocoyam leaves soup ready to serve.
the soup and let it boil for 10 minutes.
 Add smoked tuna, stir and let it boil for 30 CHICKEN STEW
minutes.
 Add habanero pepper and adjust salt to Ingredients
your taste.  1 Pound Chicken
 Palm nut soup ready to serve.  5 Medium Tomatoes (Puréed)
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 200g Tomato Paste  4 African Orchid Nutmegs
 2 Medium Red Onions (Puréed)  1 Beef Seasoning Cube
 Pepper (puréed)  1 Tsp of Salt
 Garlic For Soup;
 Ginger  1 Cup of Dried Okra Powder
 Thyme  4 Medium Tomatoes (Chopped)
 Black pepper  1 Medium Red Onion (Sliced)
 Chicken seasoning  2 Tbsp of Cayenne Pepper Powder
Directions  1 Tbsp of African Locust Beans (Dawadawa)
 Pour chicken into a saucepan over medium  100g Smoked Tuna
heat. Add chopped onion, purée onion, garlic,  500ml Beef Stock
ginger, black pepper, chicken seasoning,  2 Tbsp of Vegetable Oil
thyme, stir and let simmer for 3 minutes. Directions
 Add water, cover, let simmer for 7 minutes  Blend onion, garlic, ginger and African
and set aside. orchid nutmeg into a smooth mixture and set
 Heat oil in a saucepan over medium heat, fry aside.
cooked chicken until golden and set aside.  Pour cow feet tripe and cow hide (wele) into
 Add onion and fresh rosemary to the oil stir a saucepan.
and let it sweat for a minute.  Add blended mixture, beef seasoning, salt,
 Then add tomato paste, stir and let cook for stir and let it steam for 10 minutes.
5 minutes.  Pour one liter of water and let it boil on high
 Add purée tomatoes, purée onion, purée heat for 40 minutes and take off heat.
pepper, stir and let simmer down.  Heat vegetable oil over medium heat, add
 Then add chicken stock, and adjust salt and slice d onion, African locust beans, stir and
chicken seasoning to your taste. let sweat for a minute.
 Add fried chicken, stir and let simmer, so the  Add chopped tomatoes, stir and let simmer
chicken absorbs the stew, then and add onion for 3 minutes, then add cayenne pepper,
rings and cover for a minute. smoked tuna, stir and let simmer.
 Chicken stew ready to serve.  Add cooked cow leg tripe and wele, stir, add
beef stock water and let boil.
DRIED OKRO SOUP  Add dried okra powder bit by bit stirring
continuously to prevent it from getting
Ingredients lumpy.
 1 Pound of Cow Leg And Tripe  Allow to simmer for 3 minutes and adjust
 50g Cow Hide (Wele) (Cut Into Pieces) salt to your taste.
 1 Small Red Onion  Dried okra soup ready to serve.
 1 Medium Ginger (Minced)
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BASIL CHICKEN STEW  A Handful of Amaranthus Leaves (Alefu)
 1 ½ tbsp of Salt
 1 Pound Chicken Thighs  Pour peanut butter into a saucepan, add
 3 Tomatoes tomato paste, place on medium heat, stir and
 1 Cup Shallots (Purèed) let cook for 2 minutes.
 5 Scotch Bonnet Peppers  Add water and let cook for 3 minutes and set
 5 Cloves of Garlic aside.
 1 Small Ginger (Grated)  Blend onion, garlic, ginger and anise seeds
 5 Fresh Basil Leaves into a smooth mixture.
 Salt  Pour the goat meat into a saucepan, add the
Directions blended mixture, beef seasoning, salt, stir,
 Pour chicken into a saucepan over cover and let steam for 7 minutes.
medium-high heat.  Add water and let boil for 20 minutes.
 Add purèed shallots, ginger, garlic, salt, stir  Add cooked peanut paste, pureèd scotch
and let simmer for 5 minutes. bonnet pepper, stir and let simmer for 20
 Add fresh basil leaves, scotch bonnet minutes.
peppers, tomatoes, water, stir and let boil for  Add the sliced amaranthus leaves (alefu),
10 minutes. stir and let wilt for a minute.
 Take out the vegetables and blend into a  Adjust the salt to your taste and let simmer.
smooth mixture. Goat meat groundnut soup ready to serve.
 Pour onto the chicken, add water, stir and let
boil for 10 minutes. EGUNSI SOUP
 Adjust salt to your taste and let simmer
down for 3 minutes. Ingredients
 Basil chicken soup ready to serve.  1 Pound of Cow Feet and Offal
 2 Cups of Egusi (Ground Melon Seeds)
GOAT MEAT GROUNDNUT SOUP  2 Medium Red Onions
 1 Pound of Goat Meat  1 Tsp of Oregano
 1 Cup of Peanut Paste  7 Scotch Bonnet Peppers (Purèed)
 2 Tbsp of Tomato Paste  2 Tbsp of Fish Powder
 1 Medium Red Onion (Chopped)  100g Smoked Tuna
 5 Cloves of Garlic  1 Bundle of Gboma Leaves
 1 Medium Ginger  Garden Egg Leaves (Julienne Slices)
 1 Beef Seasoning Cube  1 Beef Seasoning Cube
 5 Scotch Bonnet Peppers (Pureèd)  1 Shrimp Seasoning Cube
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 5 Tbsp of Palm Oil  5 scotch bonnet pepper, blended.
 1 Tsp of Salt  1 1⁄2 tbsp salt
 Pour cow feet and offal into a saucepan over  Toast cashew nuts in a pan over medium
medium heat. heat for 5 minutes or until golden.
 Add onion, garlic, ginger, oregano, beef  Let cool off and blend with 1 cup of water
seasoning, salt, stir, 1Liter water and let boil into a smooth mixture and set aside.
for 45 minutes.  Pour chicken into a saucepan, add onion
 Heat palm oil in a saucepan over medium purée, garlic leaves, anise seeds, ginger,
heat, add sliced onion, stir and let sweat for a garlic, fresh rosemary, salt,
minute.  stir, 2cups of water cover and let it boil for
 Add purèed scotch bonnet pepper, stir and 10mins.
let simmer for 2 minutes.  Add purèed tomatoes, scotch bonnet pepper
 Add fish powder, shrimp powder, salt, stir and let it boil for 7minuted then add blended
and let simmer for 4 minutes. cashew nuts mixture, salt, stir and let boil
 Add smoked tuna, egusi, stir and let cook for for 15-20 minutes.
2 minutes.  Chicken Cashew nut soup ready to serve.
 Add the beef stock, stir and let simmer for 2
minutes. ASSORTED PALM-NUT SOUP
 Add the cooked cow feet and offal, stir and
let simmer for 2 minutes. Ingredients
 Add the gboma leaves, stir and let simmer  1 Pack of Palm Fruit Extract
for 5 minutes.  100g Cow Hide (Wele)
 Adjust salt to your taste.  1 Cup of Smoked Shrimps
 Egusi soup ready to serve.  3 Medium Smoked Herrings
 1 Stockfish
CHICKEN CASHEW NUTS SOUP  1 Medium Onion (Diced)
 2 cups fresh cashew nuts  1 Tbsp of Salt
 7 chicken  1 Medium Red Onion
 1 large onion, purèed.  7 Scotch Bonnet Peppers
 1 tsp dried garlic leaves  2 Medium Tomatoes
 1 tsp anise seeds  100g Smoked Tuna
 1 small ginger,grated  1 Medium Smoked Mackerel
 4 cloves of garlic, minced.  1 Cup of Mushrooms
 A stalk of fresh rosemary Directions
 3 medium tomatoes, purèed.  Mix the palm fruit extract with hot water,
Page 257
stir to dissolve, strain and set aside.  Pour chicken wings into a saucepan over
 Pour cow hide into a saucepan over medium medium heat.
heat, add smoked shrimps, smoked herrings,  Add chopped onion, ginger, garlic, chicken
stockfish, diced onion, garlic, ginger, salt, seasoning, salt, water, stir, cover and let
water, stir and let simmer for 2 minutes. simmer for 7 minutes.
 Add onion, scotch bonnet pepper, tomatoes,  Strain the blended mixture onto the chicken
palm fruit extract, juice, stir and bring to a wings, stir and let simmer.
boil for 30 minutes.  Add cooked peanut butter, stir and let boil
 Take out the vegetables, blend into smooth for 15-20 minutes.
mixture, pour into the soup, stir and let  Add the spinach and let simmer for 3
simmer. minutes.
 Add smoked tuna, smoked mackerel and  Adjust salt to your taste.
adjust salt to your taste.  Chicken peanut and spinach soup ready to
 Allow to simmer for 5 minutes, then add the serve.
mushrooms and let simmer for 5 minutes.
 Assorted palm nut soup ready to serve. ASSORTED EGUNSI SOUP
SPINACH AND PEANUT BUTTER CHICKEN Ingredients

WINGS SOUP  For Meat;
 1⁄2 Pound Goat Meat
 Ingredients  1⁄2 Pound Beef
 1⁄2 Pound Chicken Wings  1⁄2 Pound Tripe
 6 Tbsp of Peanut Butter  1 Medium Onion (Sliced)
 1 Tbsp of Chilli Powder  4 Cloves of Garlic (Minced)
 1 Large Tomato  1 Small Ginger (Grated)
 1 Medium Onion  1 Tbsp of Oregano
 3 Scotch Bonnet Peppers  1 Tsp of Anise Seeds
 1 Medium Ginger (Grated)  1 Tsp of Black Pepper
 5 Cloves of Garlic (Minced)  1 Tbsp of Salt
 100g Spinach  For Egusi;
 1 Chicken Seasoning Cube  1⁄2 Cup of Palm Oil
 Salt  1 Medium Onion (Sliced)
Directions  3 Stockfish
 Mix peanut butter with chilli powder and  5 Scotch Bonnet Peppers (Blended)
cook over medium heat for 5 minutes. Set  2 Tbsp of Crayfish Powder
aside.  2 Cups of Baby Crabs
 Blend tomato, onion, and scotch bonnet  100g Cow Hide (Pomo/Wele)
pepper into a smooth mixture and set aside.  1 Cup of Granulated Melon Seeds (Egusi)
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 1 Bundle of Garden Eggs Leaves  Cooked assorted meat ( 1 cup beef, 1 cup
Directions tripe,
 Pour goat meat into a saucepan.  1 cup wele/ponmo)
 Add beef, tripe, onion, garlic, ginger,  3/4 cup palm oil
oregano, anise seeds, black pepper, salt,  Salt
water, stir and let cook for 45 minutes on Directions
high heat.  Pour tatashe into a blender, add onion,
 Heat palm oil in a saucepan over medium scotch bonnet pepper, locust beans , water
heat. and blend.
 Add sliced onions, stir and let sweat for 2  Heat palm oil over medium heat, bleach for 5
minutes. minutes, add onion, remaining half of locust
 Add stockfish and stir-fry for 3 minutes. beans, stir and let sweat.
 Add blended scotch bonnet pepper, stir and  Add cooked assorted meat and stir fry for 5
let simmer for 3 minutes. minutes.
 Then add crayfish powder, stir and let  Add blended mixture, stir and let simmer
simmer for 2 minutes. down, stirring occasionally.
 Add baby crabs and pomo/wele, stir and let  Add and adjust salt to your taste.
simmer for 5 minutes.  Ayamase ready to serve. Serve with rice and
 Whiles this is simmering, soak the egusi with fried plantain.
water and set aside.
 Add the soaked egusi, stir, cover and let COW KNEE STEW
simmer for 10 minutes.
 Add the cooked assorted meats and stock, Ingredients
stir and let simmer for 5minutes.  Cow Knee (Kotodwe)
 Add sliced garden egg leaves (gboma) and  1 Medium Onion (Diced)
stir to mix. Let simmer 5 minutes.  4 Cloves of Garlic (Minced)
 Adjust salt to your taste and let simmer.  1 Small Ginger (Grated)
Assorted egusi ready to serve.  1 Tsp of Anise Seeds
 1 Tsp of Cumin
AYAMASE (OFADA STEW)  1 Tsp of Ground Black Pepper
 1 Tbsp of Salt
Ingredients  5 Medium Tomatoes (Pureed)
 5 medium green tatashe  1 Medium Onion (Pureed)
 1 medium onion,sliced.  4 Cloves of Garlic (Minced)
 5 scotch bonnet pepper  5 Scotch Bonnet Peppers (Pureed)
 1 medium onion, chopped.  3 Tbsp of Vegetable Oil
 1 medium ball locust beans (dawadawa),  1 Tsp of Salt
divide into half  5 Cooked Okra (Halved) (Optional)
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Directions let boil for 5 minutes then add fresh basil
 Pour cow knee into a saucepan over medium and stir in.
heat.  Add chopped okra, stir and let cook for 6
 Add onion, garlic, ginger, anise seeds, cumin, minutes.
ground black pepper, salt, stir and add 1  Add salt and let simmer for 2 minutes.
litre of water.  Add grilled chicken stir and let simmer on
 Cover and let boil on medium-high heat for low heat f or 5 minutes.
an hour.  Grilled chicken okra soup ready. Serve
 Heat vegetable oil in a saucepan over warm with an y swallow of your choice.
medium- heat, add pureè onion, garlic, stir
and let sim mer down for 4 minutes. SNAIL AND MUSHROOM OKRO SOUP
 Then add the pureè tomatoes, scotch bonnet
pepper, stir and let simmer for another 5 Ingredients
minutes.  8 Medium Snails
 Add the stock, stir and adjust salt to your  4 Cloves of Garlic (Minced)
taste.  1 Small Ginger (Grated)
 Add the cooked cow knee, stir and let  1 Tsp of Ground Rosemary
simmer for 15 - 20 minutes on a low heat.  2 Bay Leaves
 Stew ready. Serve with cooked okra.  11⁄2 Tsp of Salt
 1 Medium Onion (Purèed)
GRILLED CHICKEN OKRO SOUP  6 Scotch Bonnet Peppers (Blended)
 3 Medium Tomatoes (Purèed)
Ingredients  400g Okra (Chopped)
 1 medium whole grilled chicken, chopped.  100g Mushroom
 300g okra, chopped.  1 Tbsp of Salt
 1 small onion, chopped.  1⁄4 Cup of Palm Oil
 2 medium tomatoes, chopped. Directions
 5 scotch bonnet pepper  Pour cleaned snails into a saucepan over
 5 cloves of garlic medium heat, add garlic, ginger, ground
 1 small ginger rosemary, bay leaves, salt, onion purèe, stir
 2 cups of fresh chicken stock and let cook for 10 minutes.
 A handful of fresh basil  Add blended scotch bonnet pepper, purèe
 1 tbsp salt tomatoes, stir and let simmer for 5 minutes.
Directions  Add chopped okra 200ml of water, stir and
 Blend onion, tomatoes, garlic and ginger into let boil for 7 minutes, then add mushrooms
a smooth mixture and set aside. and let simmer for 2 minutes.
 Pour chicken stock into a saucepan over  Add salt and adjust to your taste.
medium heat, add blended mixture, stir and  Add palm oil, stir and let simmer for 2
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minutes. SOYA BEANS WITH BITTER LEAF SOUP
 Snails and mushroom okra soup ready to
serve. Ingredients
 Serve with eba or any swallows of your  2 Cups of Ground Soya Beans (Soaked)
choice.  3⁄4 Cups of Palm Oil
 1 Medium Onion (Sliced)
SPINACH STEW  3 Medium Tomatoes (Chopped)
 1 Tbsp of Chili Powder
Ingredients  5 Herrings (Flaked)
 300g Spinach (Sliced)  1 Tbsp of Salt
 1 Salted Tilapia (Koobi)  100g Smoked Tuna
 1 Medium Onion (Sliced)  1 Cup of Bitter Leaves
 4 Medium Tomatoes (Chopped)
 5 Scotch Bonnet Peppers (Chopped) Directions
 2 Tbsp Crayfish Powder  Soak ground soya beans with half cup water
 1 Medium Smoked Mackerel into a smooth consistency and set aside.
 1⁄2 Cup Palm Oil  Heat palm oil in saucepan over medium heat,
 1 Tbsp Salt add sliced onion, stir until translucent, then
Directions add the chopped tomatoes and let simmer
 Heat palm oil in a saucepan over medium for 4 minutes.
heat.  Add chilli powder, stir, then add herrings
 Add salted tilapia and fry on both sides for 5 and let simmer for 2 minutes.
minutes, take out and set aside.  Add the soya beans paste, stir, add salt and
 Reduce the oil half way down, then add let simmer for 10 - 12 minutes.
sliced onion, stir until translucent, then add  Add smoked tuna, stir and let simmer for 3
chopped tomatoes, scotch bonnet pepper, stir minutes.
and let simmer for 5 minutes.  Add chopped bitter leaves, stir and let
 Add powdered crayfish, smoked mackerel, simmer for 3 minutes.
stir and let simmer for 2 minutes.  Soyabeans stew is ready to be served.
 Add sliced spinach, stir to mix with the sauce,
cover and let wilt for 7 minutes. OKRO SOUP
 Add and adjust salt to your taste and let
simmer. Ingredients
 Add back fried salted tilapia, stir and let  500g Okro
simmer for 3 minutes.  1 pound Beef
 Spinach stew ready to serve. Serve with  1 large Onion
boiled yam or any side of your choice.  2 medium size Tomatoes
 5 cloves Garlic
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 1 large Ginger  10 scotch bonnet pepper (red)
 200g Ugwu leaves  1 medium onion
 10 Green chili  3 tbsp tomato paste
 6 small size Crabs  4 tbsp ginger and garlic paste
 1 Stinky fish (momone)  1⁄2 onion, diced.
 1/2 cup Palm oil  2 cubes beef seasoning
 1 medium size Salt petre  Pinch of salt
 Beef seasoning Directions
 Pinch of Salt  Pour goat meat into a saucepan over
Directions medium heat, add ginger and garlic paste,
 Pour beef into a pan beef seasoning, diced onion, salt, water, stir
 Add blended garlic, ginger mixture, beef and let cook for 15 minutes.
seasoning, salt, 2 cups of water, stir and cook  Add tomatoes, onion, red chili, garden eggs,
for 10-15 minutes. stir and let cook until its soft and tender then
 Blend tomatoes, onion, garlic,green pepper, take out and blend.
ginger and set aside.  Add tomato paste, stir and let simmer for 2
 Boil sliced okro and salt petre for 3 minutes minutes.
then add Ugwu or any vegetable of choice  Strain the blended mixture into the
stir and cook for another 2 minutes. saucepan , stir and let simmer for 15-20
 Pour oil into pan over medium heat minutes.
 Add stinky fish, stir and add sliced onions  Adjust seasoning to your taste.
and let sweat for 2 minutes.  Ready to serve.
 Add the blended ingredients, stir and allow
to simmer down for 4-5 minutes. DUCK AND QUINOA VEGETABLE LIGHT
 Add the dressed crabs, stir and let cook for 2 SOUP
minutes, then add the cooked beef, stock, stir
and cook for 3 minutes. Ingredients
 Pour the cooked okro into the stew, stir and  1 pound duck meat
add salt to taste.  1 cup quinoa
 Allow to cook for 2 minutes.  2 tbsp ginger and garlic paste
 Ready to serve.  1 Onion, diced.
 2 red chili, chopped.
GOAT LIGHT SOUP  1 large Carrot
 1⁄2 head broccoli, cut into florets
Ingredients  5 french beans, sliced.
 1 pound Goat meat  1 tbsp black pepper
 2 medium tomatoes  1 cube beef seasoning
 3 medium garden eggs  Pinch of salt
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Directions and stir.
 Pour duck meat into a saucepan over a  Add smoked salmon, stir and let simmer for
medium heat, add onion, ginger and garlic 2 minutes.
paste, beef seasoning, salt, water, stir and let  Mix granulated melon seeds (egusi) with
simmer f or 15 minutes. water, stir and pour mixture into the sauce.
 Add chopped chili, quinoa , stir and let cook  Cover and let simmer for 3 minutes then stir.
for 7 minutes then add carrots and let  Add sliced cocoyam leaves, cover and let wilt
simmer for a minute. for 5 minutes then stir to uniformly mix with
 Add french beans, broccoli, stir then add the sauce.
black pepper and let simmer for 2 minutes.  Add salt and adjust to your to your taste.
 Duck quinoa soup ready to serve.  Palava sauce ready to serve!
PALAVA SAUCE NO OIL CAT FISH OKRO SOUP
 1 bundle of Cocoyam leaves ( kontomire),  500g Okra (Washed)
julie nne slices.  4 Medium Catfish
 200g smoked salmon  1 Tomato
 3 medium tomatoes, chopped.  1 Onion
 10 pettie belle chili  7 Scotch Bonnet Peppers (Optional)
 1 large onion, chopped.  4 Cloves of Garlic (Optional)
 4 cloves of garlic  100g Cow Hide (Wele)
 1cup melon seeds (Egusi), granulated.  1 Chunk of Stinky Fish
 1 stinky fish (Momone)  1 Shrimp Seasoning Cube
 2 tbsp shrimp powder  Pinch of Salt
 1⁄4 cup Palm oil Directions
 Pinch of Salt  On a flat board, slice and cut the okra into
Directions pieces and set aside.
 On a chopping board, cut cocoyam leaves  Pour cow hide (wele) tomato, onion, scotch
into julienne slices, put into a bowl, add salt, bonnet pepper, stinky fish, shrimp seasoning
water, wash, drain and set aside. and salt into a saucepan.
 Pour tomatoes, onion, chili and garlic into a  Add water and bring to a boil for 10 minutes.
blender, add water, blend and set aside.  Add smoked catfish and let simmer for 5
 Pour oil into a saucepan over medium heat, minutes.
add stinky fish (momone), stir then add  Take out cooked tomato, onions, scotch
onion and let sweat for a minute. bonnet pepper, garlic, blend and strain onto
 Add blender ingredients, stir and let simmer the fish and let simmer for 5 minutes. Take
down for 5 minutes then add shrimp powder the fish out and set aside.
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 Pour in the chopped okra, add salt, stir and  10 Scotch Bonnet Peppers (Chopped)
let cook for 7-10 minutes.  1 Tbsp Crayfish Powder
 Adjust salt and seasoning to your taste.  4 Stockfish (Soaked)
 Add back the catfish, stir and let simmer for  3 Medium Crabs (Halved)
3 minutes.  1 Kg Okra (Chopped)
 Okra soup ready to serve on a flat board,  1 Tsp Salt
slice and cut the okra into pieces and set  1⁄2 Kg Tiger Prawn (Deveined)
aside. Directions
 Pour cow hide (wele), tomato, onion, scotch  Blend shallots, grains of paradise, black
bonnet pepper, stinky fish, shrimp seasoning peppercorn and set aside.
and salt into a saucepan.  Pour the cassava fish into a saucepan over
 Add water and bring to a boil for 10 minutes. medium heat, then add the blended mixture,
 Add smoked catfish and let simmer for salt and let simmer for 5 minutes. Take off
5minutes. heat.
 Take out cooked tomato, onions, scotch  Heat the palm oil in a saucepan over
bonnet pepper, garlic, blend and strain onto medium heat, then add the sliced onion, stir
the fish and let simmer for 5 minutes, and and let sweat for 3 minutes. Add the locust
take the fish out and set aside. beans, stir for a minute, then add the
 Pour in the chopped okra, add salt, stir and stockfish.
let cook for 7-10 minutes.  Add the chopped scotch bonnet pepper and
 Adjust salt and seasoning to your taste. let simmer for 5 minutes.
 Add back the catfish, stir and let simmer for  Add the crayfish powder, stir in before
3minutes. adding the stock from the fish and let it
 Okra soup ready to serve. simmer for 2 minutes.
 Add crabs, stir and let simmer for 5 minutes.
SEAFOOD OKRO SOUP  Add the chopped okra and stir to mix evenly.
 Pour 200ml of water on the okra, stir and let
Ingredients it simmer for 4 minutes. (depending on how
For the Fish; crunchy or soft you want your okra)
 1 Medium Cassava Fish  Adjust salt to taste, then add the prawns,
 1⁄4 Cup Shallots and steamed fish and let it simmer for 3 -5
 1 Tsp Grains of Paradise minutes.
 1 Tsp Black Peppercorn  Seafood okra soup ready to serve.
 11⁄2TspSalt
For the Soup; PEANUT BUTTER LAMB JOLLOF RICE
 1⁄2 Cup Palm Oil
 1 Medium Onion (Sliced) Ingredients
 2 Tbsp Locust Beans (Washed)  1 pound lamb
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 2 cups rice Directions
 1 cup peanut butter  Roast African orchid nutmeg on medium
 1 medium onion, diced. heat for 3 minutes.
 3 cloves of garlic, crushed.  Blend onion, ginger, garlic, negro pepper,
 1 tbsp ginger paste roasted African nutmeg and black pepper
 1 tbsp paprika into a smooth mixture.
 1 tsp oregano  Pour tilapia into a saucepan over medium
 3 tbsp groundnut oil heat, add blended mixture, shrimp seasoning,
 Pinch of salt salt, water, stir and let simmer for 4 minutes.
Directions  Add tomato paste, tomatoes, onion, scotch
 Heat groundnut oil in a saucepan over bonnet pep per ,water, and let boil for 5
medium heat then add lamb and stir-fry for minutes then take out the tilapia(to prevent
7-10 minutes. the fish from breaking) and allow the
 Add ginger, garlic, salt, oregano, stir and let vegetables to boil for another 5 minutes.
fry for 2 minutes then add the onion and stir.  Take out the tomatoes, scotch bonnet pepper
 Add peanut butter, stir to mix and let and blend into a smooth mixture.
simmer for 3 minutes.  Strain into the soup and let boil for 5
 Add rice, stir to coat the grains of rice then minutes then adjust salt to your taste.
add salt and stir.  Add back the tilapia and let simmer for 3
 Add water, paprika, stir and let cook for minutes.
25-30 minutes.  Tilapia soup ready to serve.
 Lamb peanut butter rice ready to serve!
SORELL GROUNDNUT SOUP
TILAPIA LIGHT SOUP
Ingredients
Ingredients For the Beef;
 2 medium Tilapia  1 Pound Beef (Diced)
 2 medium tomatoes  1⁄2 Cup Shallots
 1 medium Onion  5 Cloves of Garlic
 7 scotch bonnet pepper (optional)  1 Small Ginger (Chopped)
 1 medium ginger  1 Tsp Grains of Paradise
 5 cloves of garlic  1 Tsp Dried Thyme
 1 tbsp tomato paste  1 ½ tsp sea salt
 6 negro pepper For the soup
 6 African orchid nutmeg (yammia)  4 tbsp Groundnut Paste
 1 tsp black pepper  1 Tsp Cayenne Pepper
 1 cube shrimp seasoning  1 Tsp Salt
 Salt  1 Bundle of Hibiscus Leaves (Sliced)
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 Scotch 4 Bonnet Peppers  1⁄2 Cup Onion & Scotch Bonnet Pepper
Directions (Coarsely Blended)
 Blend shallots, garlic, ginger and grains of  1 Large Smoked Catfish (Deboned &
paradise into a smooth mixture and set Washed)
aside.  100g Cow Hide (Kpomo) (Washed &
 Pour the beef into a saucepan, add the Chopped)
blende d mixture, dried thyme, sea salt, stir  1⁄4 Cup Crayfish Powder
and let it simmer for 10 minutes.  1 Tsp Salt
 Mix the groundnut paste with 1 cup of water,  2 Cups Spinach (Sliced)
cayenne pepper, salt and mix into a smooth Directions
mixture.  Pour the beef and tripe into a saucepan over
 Place on medium heat and cook for 5 medium heat, and add diced onion, oregano,
minutes. anise seeds, rosemary powder, ginger, garlic,
 Add 800ml of water to the simmering beef, salt, water, stir and bring to a boil for 35
then add the cooked groundnut mixture and minutes.
stir in till the groundnut dissolves.  Heat the palm oil in a saucepan over
 Allow it to simmer for 15 minutes, then add medium heat, add the ground ogbono seeds,
the hibiscus leaves, stir and let simmer for 5 stir (you will notice the oil change to a
minutes. yellow-ish thick consistency) keep stirring
 Then add scotch bonnet pepper. and let it cook for 2minutes, then add the
 Sorell groundnut soup ready to serve. blended onion and scotch bonnet pepper, stir
and let it simmer for 5 minutes.
OGBONO SOUP  Add the stock from the beef in bits until you
have the desired consistency.
Ingredients  Cover and let simmer for 5 minutes.
For the Meat;  Add the cooked beef and tripe, catfish,
 1 Pound Beef Fillet (Washed) kpomo, cray fish, stir and let simmer for 5
 1 Pound Cow Tripe (Washed) minutes and adjust the salt to your taste.
 1 Medium Onion (Diced)  Add the chopped spinach, stir in and let
 1 Tsp Dried Oregano simmer for another 5 minutes.
 1 Tsp Anise Seeds  Ogbono soup ready to serve. Serve with any
 1 Tsp Rosemary Powder swallow of your choice.
 1 Small Ginger (Grated)
 3 Cloves of Garlic (Minced) CHAKALAKA
 1 Tbsp Salt
For the Soup; Ingredients
 1⁄4 Cup Palm Oil  400g Canned Chopped Tomatoes
 1⁄4 Cup Ground Ogbono Seeds  4 Medium Carrots (Grated)
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 1 Medium Onion (Diced)  1 Tsp Ground Black Pepper
 2 Tbsp Tomato Paste  1 Tsp Salt
 2 Green Chili (Chopped)  1 Medium Onion (Chopped)
 1 Small Ginger (Grated)  1 Large Tomato (Chopped)
 3 Cloves of Garlic (Minced)  1 Chili (Chopped)
 1 Tbsp Curry Powder  200g Kale Leaves (Chopped)
 1 Medium Yellow Bell Pepper (Diced)  1 Cup Beef Stock
 1 Medium Red Bell Pepper (Diced) Directions
 1 Medium Green Bell Pepper (Diced)  Heat vegetable oil in a pan over medium heat,
 200g Baked Beans and add shredded beef fillet, minced garlic,
 1 Tsp Dried Thyme ground black pepper, salt and stir-fry for 3
 1 Tsp Ground Black Pepper minutes.
 11⁄2TspSalt  Add diced onion, stir until translucent, then
 3 Tbsp Vegetable Oil a dd the chopped tomato, chili, stir and let
Directions sim mer for 5 minutes.
 Heat the vegetable oil in a saucepan over  Add the chopped kale leaves, beef stock, stir
medium heat. Add the onion, stir until and let wilt.
translucent,then add the chili, garlic, half of  Sukumi ready to serve.
the ginger, curry powder, stir and let simmer
for 3 minutes. CASAVA LEAF SOUP
 Add the bell peppers, stir and let cook for 2
minutes. Ingredients
 Add the grated carrots, stir to combine well  100g Cassava Leaves (Julienne Slices)
and let simmer for 2 minutes.  1 Medium Onion (Sliced)
 Add the chopped tomatoes, tomato paste,  1 Medium onion (Pureed)
stir and let simmer until thickened for 10  5 Scotch Bonnet Pepper (Blended)
minutes.  2 Stockfish
 Remove from heat, add the baked beans,  2 Tbsp of Crayfish Powder
remaining ginger, dried thyme, salt, back  100g Cow Hide (Wele)
pepper and stir in.  100g Smoked Mackerel
 Chakalaka ready to serve.  1 Cup of Palm Oil
 1 Tbsp of Salt
SUKUMA WIKI Directions
 Wash the cassava leaves in salt solution and
Ingredients cut into julienne slices, then set aside.
 100g Beef Fillet (Shredded)  Heat palm oil in a saucepan over medium
 2 Tbsp Vegetable Oil heat.
 3 Cloves of Garlic (Minced)  Add sliced onion and stir until translucent
Page 267
for 3 minutes.  Add chopped tomatoes, stir and let simmer.
 Add stock fish, stir and let fry or 2 minutes.  Then add water and let simmer for 3
 Then add pureed onion, scotch bonnet minutes.
pepper,stir and let simmer for 3 minutes.  Add basil, adjust salt to your taste stir and
 Add crayfish powder, cow hide (wele), salt, let simmer.
stir, cover and let simmer for 5 minutes.  Add back the sausages and the cooked
 Then add smoked mackerel, stir and let spaghetti, then mix to coat evenly.
simmer for 5 minutes.  Pork sausage pasta ready to serve.
 Add sliced cassava leaves, cover and let wilt
for 5minutes. PILAU
 Stir to mix evenly and cover to cook on low
heat for 10 minutes or until soft and tender. Ingredients
Adjust salt to your taste.  2 Cups of Basmati Rice Medium Onion
 Cassava leaves stew ready. Serve with boiled (Sliced)
cassava.  1Tsp of Cumin Seeds
 1Tsp of Fennel Seeds
ONE POT SPAGHETTI WITH SAUSAGE  1Tsp of Ground Cinnamon
 1 Tsp of Turmeric
Ingredients  3 Cloves of Garlic (Minced)
 100g Spaghetti Pasta (Cooked)  2 Medium Irish Potato (Chopped)
 4 Pork Sausages (Sliced)  5 Cardamom Pods
 3 Tbsp of Olive Oil  2 Cups of Chicken Stock
 3 Cloves of Garlic (Sliced)  1 Tsp of Cloves
 1 Small Onion (Diced)  3 Tbsp of Vegetable Oil
 1 Tsp of Oregano  1 Tbsp of Salt
 1 Tbsp of Salt Directions
 200g Chopped Canned Tomatoes  Heat vegetable oil in a saucepan over
 3⁄4 Cup of Water medium heat, add sliced onions and stir until
 1⁄4 Cup of Fresh Basil Leaves caramelized.
Directions  Then add garlic potatoes and stir-fry for 2
 Heat olive oil in a wok over medium heat. minutes.
 Add sliced pork sausages and stir-fry for 3  Add cloves, cardamom pods, cumin seeds,
minutes or until golden on all sides. Take out fennel seeds, ground cinnamon turmeric and
and place aside. stir-fry for a few minutes.
 Add sliced garlic and stir-fry until slightly  Add washed basmati rice, stir to coat evenly,
browned. then add chicken stock, salt, stir and let boil
 Add onion, oregano, salt and stir until for 15-20 minutes.
translucent.  Pilau rice ready to serve.
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TRIPE NOODLES SOUP  250g tagliatelle pasta
 1 medium red onion
Ingredients  4 cloves of garlic, minced.
 2 x 75g Noodles Pack  1 small ginger, grated.
 1⁄2 Pound Tripe  6 cherry tomatoes, halved.
 1 Small Onion  3 medium tomatoes, blended.
 3 African Orchid Nutmeg (Toasted)  1 tbsp scotch bonnet pepper, blended.
 4 Cloves of Garlic  50ml cooking cream
 1 Tsp of Oregano  4 fresh basil leaves
 3 Scotch Bonnet Pepper (Chopped)  1 cube shrimp seasoning
 1 Medium Carrot (Sliced)  1 tbsp olive oil
 Spring Onion (Chopped)  Salt
 1 Tsp of Black Pepper Directions
 1 Tbsp of Salt  Bring water to a boil, add tagliatelle pasta,
Directions olive oil, let cook for 6 minutes, drain and set
 Roast the African orchid nutmeg over aside.
medium high heat for 2 minutes.  De- shell the lobsters, cut into pieces and set
 Pour onion, garlic, roasted African orchid aside.
nutmeg with 1⁄4 cup water into a blender and  Heat olive oil in a pan over medium heat,
blend into a smooth mixture and set aside. add onion, garlic, ginger, stir and let sweat
 Pour washed tripe into a saucepan, add the for minute.
blended mixture, oregano, scotch bonnet  Add cherry tomatoes, stir and let simmer for
pepper,salt, stir and let simmer for 3 2 minutes, add tomatoes puree, stir , add
minutes. blended pepper and l et simmer for down for
 Then add 1⁄2 cup of water and let boil on a 5 minutes.
high heat for 20 minutes.  Add salt, cooking cream, stir and throw in
 Add black pepper, stir and let boil. basil leaves.
 Add noodles, cover and let boil for 2  Add lobsters, shrimp seasoning, stir and let
minutes. simmer f or 2 minutes.
 Stir, then add carrots, spring onion and let  Add cooked tagliatelle pasta, mix to coat
simmer for another minute. pasta well.
 Adjust salt to your taste. Tripe noodles soup  Adjust salt to your taste.
ready. Serve warm.  Serve hot.
LOBSTER TAGLIATELLE COCONUT CABBAGE STEW
 7 lobsters, de-shelled.  1 medium cabbage, shredded.
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 5 chicken sausages, sliced. Directions
 1 medium white onion, sliced.  Heat oil in a pan over medium heat, add
 5 medium tomatoes, chopped. purèed onion, garlic, ginger, stir and let
 7 scotch bonnet pepper, blended. simmer for 3 minutes.
 1 tsp smoked paprika  Add purèed petite belle pepper
 5 French beans, chopped. (kpakposhito), stir and let simmer for 5
 1 tbsp ginger paste minutes.
 1 beef seasoning cube  Add shrimp seasoning, salt, stir and let
 3 tbsp coconut oil simmer for a minute.
 Salt  Add eggs, one at a time, cover and let it cook
Directions for 6 minutes.
 Heat coconut oil in a saucepan over medium  Egg pepper sauce ready to serve.
heat , a dd onion and let sweat for a minute,
add tomatoes and let simmer for 2 minutes. PAWPAW STEW
 Add ginger paste, blended scotch bonnet
pepper, smo ked paprika, beef seasoning, stir Ingredients
and let simmer for a minute.  1 Medium Tilapia
 Add chicken sausage, stir and let simmer for  2 Medium Unripe Pawpaws
a minute.  4 Medium Tomatoes (Pureed)
 Add french beans, stir, cover and let simmer  1 Medium Red Onion (Sliced)
for 2 minutes then add cabbage , stir and let  7 Scotch Bonnet Peppers (Pureed) (Optional)
it wilt.  1 Tbsp of Fish Powder
 Stir till evenly mixed with the sauce,adjust  Palm Oil
salt to your taste.  Salt for Marinade
 Cabbage stew ready to serve!  1 medium onion( chopped)
 3 cloves of garlic
EGG PEPPER SAUCE  1 small ginger
 1 tsp of black pepper
Ingredients  1 tsp anise seeds
 1 Cup Petite Belle Pepper (Kpakposhito) Directions
(Purèed)  Blend onion, ginger, garlic, back peppercorn
 7 Eggs and anise seed into a smooth mixture and set
 1 Large Red Onion (Purèed) a side.
 1 Medium Ginger (Grated)  Cut tilapia into three parts, place in a bowl
 5 Cloves of Garlic (Minced) and pour the blended mixture on.
 1 Shrimp Seasoning Cube  Rub and set to marinate for 30 minutes.
 Oil  Cut the pawpaw into two, scoop the seeds
 Salt out with a spoon, cut into pieces, wash and
Page 270
boil for 10 minutes.  Add blended scotch bonnet pepper, stir and
 Pulse in a blender and set aside (roughly or add purèe tomatoes and let simmer down for
fine). 5 minutes.
 Heat palm oil in a pan over medium heat  Add crayfish powder, cow hide(wele),
and carefully place in the marinated tilapia smoked tuna, stir and let simmer for 2
and fry 5 minutes on each side. minutes.
 Reduce the palm oil in the pan to your  Add soaked egusi, cover and let simmer on
preference. low heat for 5 minutes, stir then add water
 Add sliced onion, stir and let sweat for a min and let simmer for 2 more minutes.
ute.  Add shredded cabbage, stir and let wilt for a
 Add pureèd tomato, pureèd scotch bonnet minute.
pepper, stir and let simmer for 3 minutes.  Add salt and adjust to your taste.
Add fish powder, stir and let simmer for 2  Cabbage egusi ready to serve.
minutes.
 Add blended pawpaw, stir and let simmer. MACKEREL YAM POTTAGE
 Adjust salt to your taste, then add fried
tilapia and let simmer for a minute before Ingredients
serving.  1⁄2 tuber of yam, diced.
 Pawpaw stew ready to serve.  1 litre beef stock
 1 medium tomato
CABBAGE EGUNSI SOUP  1 medium red onion
 4 cloves of garlic
Ingredients  7 Scotch bonnet pepper
 1⁄2 cup palm oil  2 tbsp fish powder
 1 medium red onion, diced.  2 tbsp shrimp powder
 3 cloves of garlic, minced.  400g mackerel in tomato sauce
 7 scotch bonnet pepper, blended.  1⁄2 cup palm oil
 2 medium tomatoes, purèed.  Salt
 2 tbsp crayfish powder Directions
 100g cooked cow hide (wele)  Pour diced yam into a saucepan over
 100g smoked tuna medium heat, a dd 1 litre of beef stock,
 2 cups granulated egusi, soaked. tomato, onion, scotch bonnet pepper, salt,
 1 medium cabbage, shredded. stir and let boil for 10 minutes.
 1 tbsp salt  Take out the tomatoes, onion, scotch bonnet
Directions pepper, add garlic and blend into a smooth
 Heat palm oil in a saucepan over medium mixture.
heat, add onion, garlic, stir and let sweat for  Strain the mixture onto the yam and let
a minute. simmer till t he stock reduces by 4 inch and
Page 271
thickened. CARROT SOUP
 Add fish and shrimp powder, stir and let
simmer for a minute Ingredients
 Add palm oil and mackerel tomato sauce,  5 Medium Carrots (Halved)
stir and let simmer for a minute.  1 Medium Onion
 Adjust salt  4 Scotch Bonnet Peppers
 Mackerel yam pottage ready to serve. Serve  1 Small Ginger
with mackerel fish.  4 Cloves of Garlic
 1 Litre of Chicken Stock
YAM POTTAGE  1 Tbsp of Salt
 A Handful of Fresh Parsley
 1⁄2 Tuber of Yam (Diced)  Pour the chicken stock into a saucepan, add
 750ml Beef Stock carrots, onion, scotch bonnet pepper and
 1 Medium Red Onion( diced) bring to boil for 7minutes
 4 Cloves Of Garlic (Minced)  Take the vegetables out of the chicken stock,
 7 Scotch Bonnet Peppers (Chopped) pour into a blender, add garlic, ginger and
(Optional) blend into a smooth mixture.
 1 Tbsp of Fish Powder  Pour blended mixture back into the chicken
 1 Tbsp of Shrimp Powder stock add and adjust salt to your taste, stir
 A Handful of Amaranthus Leaves(Sliced) and let boil for 3 minutes.
 1⁄2 Tsp of Salt  Carrot soup ready to serve.
Directions  Garnish with parsley and serve with toasted
 Pour 750ml of beef stock in a saucepan over bread.
medium heat.
 Add diced yam, cover and let boil for 5 COCONUT SQUID CURRY
minutes.
 Add onion, garlic, scotch bonnet pepper, stir Ingredients
and let cook for 3 minutes.  400g Coconut milk
 Add fish powder, shrimp powder, salt, stir an  1 small Onion
d let simmer down for 5 minutes.  4 cloves of Garlic
 Add amaranthus leaves , stir and let wilt for  1 Small Ginger
a minute.  1 tbsp Curry powder
 Yam pottage ready to serve.  1 tsp Lemon zest
 2 Scotch bonnet pepper
 1 tsp Black pepper
 4 tbsp Coconut oil
 Salt
Page 272
Directions water.
 Slice squids into strips and set aside.  Add and adjust salt to your taste, stir and let
 Heat coconut oil in a saucepan over medium boil for 10 minutes.
heat , add onion, ginger, garlic, stir and let  Add the mackerel, stir gently and let simmer
sweat for 2 minutes. for 3 minutes.
 Add squid, stir and let simmer for 3 minutes  Fresh mackerel soup ready to serve.
then add salt, lemon zest, curry and stir.
 Add coconut milk, stir and let simmer for 4 PLANTAIN FRITTATA
minutes till it thickens.
 Add chopped scotch bonnet pepper, black Ingredients
pep per, stir and let simmer for 2 minutes.  1 Large Ripe Plantain (Chopped)
 Coconut squid curry ready to serve. Garnish  8 Medium Eggs
with lemon wedge and spring onions.  1 Small Red Bell Pepper (Diced)
 1 Small Green Bell Pepper (Diced)
MACKEREL SOUP  1 Small Orange Bell Pepper (Diced)
 1 Small Yellow Bell Pepper (Diced)
Ingredients  1 Medium Onion (Diced)
 2 medium fresh mackerel  2 Chicken Sausages (Diced)
 5 red scotch bonnet pepper  1 Tsp Garlic Powder
 10 shallots  1 Tsp Ground Black Pepper
 1 small ginger  1 Tsp Salt
 4 cloves of garlic Directions
 1 tsp anise seeds  Pour the eggs into a mixing bowl, and add
 1 tsp grains of selim the bell peppers, onion, chicken sausage,
 4 African orchid nutmeg garlic powder, black pepper, salt and whisk
 1 tsp black peppercorn together.
 1 stalk fresh thyme  Grease the mini dishes with butter spray and
 1 tsp Salt divide the egg mixture equally among the
Directions dishes.
 Blend scotch bonnet pepper, shallots, ginger,  Top each dish with the plantain.
garlic, anise seeds, grains of selim, African  Place in a pre-heated oven and bake at 160c
orchid nutmeg and black peppercorn into a for 10 minutes.
smooth mixture and set aside.  Plantain frittata ready to serve. Garnish
 Pour fresh mackerel into a saucepan over with parsley.
medium he at, add salt, thyme, the blended
mixture, stir, cover an d let steam for 5
minutes.
 Take out the mackerel, set aside then add
Page 273

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Page 1

PROPERTY OF LOLA‘S PATISSERIE (08123013648)

ICE CREAMS…………….………..... 33 CAKES ………………………………..158

MUFFINS……………………....…… 37 PIZZAS ………………………………..186

SMALL CHOPS…………….………..59 CAKE DECORATIONS………………200

BROWNIES………………….……….64 OTHER RECIPES……………………212

CAKE DECORATION OTHER RECIPES

Ingredients TENDER COCONUT MILKSHAKE

MASALA TEA MILKSHAKE Ingredients

SPARKLING CARAMEL CANDY APPLE Ingredients

BLUEBERRY MARGARITA VEGETABLE FRUIT JUICE

Ingredients KUNU AYA (IMMUNE BOOSTER)

Ingredients SOYA MILK 1

DOUBLE CHOCOLATE ICE CREAM Ingredients

CREAMY BANANA ICE CREAM Ingredients

BRAN MUFFINS Ingredients

Ingredients GLAZED LEMON POUND CAKE COOKIES

Ingredients STRAWBERRY SHORTCAKE COOKIES

BAKED LEMON CAKE DOUGHNUTS Ingredients

EGG MAYO SANDWICH VEGETABLE MAYONNAISE SANDWICH

Ingredients ROASTED PEPPER CHICKEN

BACON WRAPPED CHICKEN TENDERS BAKED PARMESAN TILAPIA

BAKED BBQ CHICKEN Ingredients

WHOLE ROAST CHICKEN AND HONEY CURRY CHICKEN THIGHS

COCONUT PUFF PUFF

CRANBERRY CINNAMON PUFF PUFF

MEAT PIE SAUCY MEAT PIE

7UP POUND CAKE CHOCOLATE POKE CAKE

Ingredients PECAN PIE COFFEE CAKE

Ingredients CREAM TART CAKE

Ingredients DOUBLE CRUST STUFFED PIZZA

OREO BUTTERCREAM CHOCOLATE WHIPPED CREAM

Ingredients COCONUT CHOCOLATE BISCUIT

SAUSAGE CHEESE BALLS STRAWBERRY COBBLER

STRAWBERRY CHEESE CAKE POPSICLE SAUSAGE HASH BROWN CASSEROLE

WHOLE WHEAT BISCUIT

Ingredients PALM OIL EBA

COCONUT OIL BEEF BEANS STEW CHICKEN PEPPER SOUP

SPINACH AND PEANUT BUTTER CHICKEN Ingredients

PALAVA SAUCE NO OIL CAT FISH OKRO SOUP

LOBSTER TAGLIATELLE COCONUT CABBAGE STEW

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