MISO SOUP

2 tsp dashi (bonito powder or other stock concentrate)
3 T miso paste

8 oz tofu

3 green onions, sliced

4 c water

EATING WELL VEGETARIAN MENU

SEVEN DAYS 1500 calories

Pantry: oatmeal

quinoa

hamburger buns

peanut butter

almond butter

tortilla
walnuts

chia seed

black beans

ketchup

mustard

mayo

hummus

Shop: raspberries

bananas

apples

carrots

1 head lettuce

1 tomato, slice

1 portobello mushroom

1 red onion, sliced

eggs

Greek yogurt

Dark chocolate

PREP:

Bake a batch of 12 Baked Banana-Nut Oatmeal Cups at 375 C for 25 minutes (3 cups oats, 1/2 c milk, 2 mashed bananas, 1/3 cup brown sugar, 2 large eggs, 1 tsp baking powder, 1 tsp cinnamon, 1 tsp vanilla, 1/2 tsp salt, 1/2 c toasted pecan - 1/3 cup each - Cool for 10 minutes then turn out.)

Shred 1 cup carrots.

Cook quinoa

Make 3 hard-boiled eggs.

Toast walnuts.

Make 4 (DOUBLE?) mushroom-quinoa burgers (Place 1 portobello, 1 c black beans, 2 T almond butter, 1T mayo, 1 tsp pepper, 3/4 cup paprika, 1/2 tsp garlic powder, and 1/2 tsp salt in a food processor. Pulse and mix in 1/2 cup cooked quinoa and 1/4 cup oats. Refrigerate for 1 hour. Form 4 patties and heat in oil until crisp and golden, 4 minutes each side.)

Make special sauce (1 tsp ketchup, 1 tsp mustard, 2 T mayo, 1/4 tsp garlic powder)

Lemon-Roasted vegetable Hummus Bowls
1 serving basic green salad with vinaigrette (8 cups salad, 3 T EVOO, 2 T red wine vinegar, 1/2 t garlic, 1/2 t dijon)

DAY ONE

Breakfast 450 calories

1 cup oatmeal cooked in 2 cups water

1/3 cup raspberries

1 T  chopped and toasted walnuts

Snack 190 calories

1 apple

1 T PB

Lunch 345 calories

Whole-wheat Veggie wrap (8 inch tortilla, 2 T hummus, 1/4 avocado, 1 cup veggies, 2 T sharp cheddar cheese)

Snack 131 calories

1/2 c nonfat Greek yogurt

1/4 cup sliced strawberries

1 T chia seed

Dinner 394 calories

1 serving mushroom-quinoa veggie burgers with special sauce

DAY TWO

Breakfast 421 calories

1 servings Baked banana-nut oatmeal cups

2 clementines

DAY THREE

Spanakopita loaded potatoes - At 400 F, bake 4-10 oz russet potatoes for 50-60 minutes. (Fry 1 cup onion in oil, 3 cloves garlic, 1 lb or 4 cups spinach, and 1 tsp oregano. Reduce oven to 375 F. Remove baked potatoes, half and scoop out and mash. Add 1/3 cup cream cheese, 3/4 tsp pepper, and 1/4 kosher salt. Stir in spinach mixture and 1/2 cup feta. Stuff each half with 3/4 cup filling. Top with 1T each of feta. Return to bake for 25-35 minutes, until feta is browned. 1 h45 minutes. 197 cal per half.

DAY FOUR

Buffalo Cauliflower Salad

DAY FIVE

Roasted Chickpea Curry Bowl

DAY SIX

DAY SEVEN

THIRTY DINNERS

BEAN SALAD

I am always running out of chick peas and a mixed salad in a can that I can't always find in stock. I have in the past bought a mixed bean can and realized that it didn't come with the dressing. That dressing is gold! Although it has pieces of onion and is acidic enough to sting the eyes on opening, Princess Pirate loves it! It's my go-to protein with pasta (PASTA IS NOT A MEAL!) when on hand because it only takes the time a can-opener takes to open it. 

I have tried a few italian dressings and PP prefers plain red kidney beans to anything I have come up with. Last night I finally found a combination dressing that made a kidney bean salad that I enjoyed eating!

From The Amazing Legume page 87, I modified the black bean salad recipe.

540 mL can of red kidney beans

2 T canola oil

2 T white vinegar

1 minced garlic clove

1/2 tsp dijon mustard

dash of dried oregano

CHRISTMAS (THANKSGIVING) SQUASH

1 can chicken cream soup
1 cup sour cream
1 large grated carrot
1 cup onion, sautéed
2 1/2 c turnip and squash (1 turnip and 1 acorn)
Soften in microwave 1 minute. Chop into even pieces, then boil until tender.

1 box Stovetop stuffing (170g)
1/2 cup butter or margarine
Coarse pulse butter and stuffing contents.
Press half on bottom and half on top in an 11x16" pyrex.

Bake 350 F for 30 minutes.

VARIATIONS:
I have done some combination of turnip and carrots, mashed with butter and milk a few times now, topped with the stuffing. Stuffing made to instructions is too moist. Stuffing fried in butter is a little dry, but very decent. Topping works well, but I think the next time I will do half on the bottom, to get some moisture. Have used sweet potato instead of acorn squash. Honestly, I love the turnip with carrot, and the sweet potato and acorn squashes have better uses than being overwhelmed with the turnip. I often make it in an 8x8. I even ate this on top of lettuce tonight for supper and loved it!
One day I should try this with homemade stuffing. It is pretty salty!

ABBREVIATED RECIPE:
Microwave medium-large turnip for 1 minute. Peel and chop turnip and 3-6 carrots. Boil until tender.
Preheat oven to 350F.
Drain and mash vegetables with enough margarine and milk to make chunky or creamy, depending to taste. Place in ceramic or glass dish, approximately 11 x 14".
Sauté onion in 1/2 cup margarine, then stir in one package of Stovetop stuffing until combined.
Top, and bake for 30 minutes.

This dish is Thanksgiving and Christmas all rolled up in one!

STRESSED? TURN IT AROUND. MAKE DESSERTS!

Betty Crocker’s Chocolate Chip Cookies

2/3 cup shortening
2/3 cup margarine
1 cup sugar
1 c brown sugar, packed
2 eggs (or 2 T ground flax plus 6 T water)
2 tsp vanilla

Stir in 3 cups flour
1 t. soda
1 t salt
1 1/2 cups chocolate chips
optional: 1 cup chopped nuts

Heat oven to 375 F. Drop by teaspoonfuls 2” apart onto ungreased cookie sheet. Bake 8-10 minutes. Cool slightly before removing.

Makes 6 dozen.

Martha Stewart's Cookies - Cornmeal Biscotti
Yield : Makes about 2 dozen

1 1/4 cups all-purpose flour
1 1/4 cups yellow cornmeal
1/2 teaspoon baking powder
1/2 teaspoon coarse salt
6 tablespoons unsalted butter, room temperature
1 cup sugar
2 large eggs
1 tablespoon finely grated lemon zest
1 cup dried cranberries
1 cup chopped pistachios

Preheat oven to 350 degrees with rack in center. Whisk together flour, cornmeal, baking powder, and salt.
Put butter in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth. Add sugar and mix until pale and fluffy. Mix in eggs one at a time, until well combined. Reduce speed to low. Add flour mixture all at once; mix until just combined. Add lemon zest, cranberries, and pistachios and mix until combined.
Transfer dough to a baking sheet lined with parchment paper. Pat into a log that is roughly 14 by 3 1/2 inches. Bake until firm, lightly browned, and slightly cracked on top, 30 to 35 minutes. Let cool on sheet on a wire rack, about 15 minutes.
Transfer log to a cutting board. Using a serrated knife, cut on the diagonal into 1/2-inch-thick slices. Arrange slices on a baking sheet lined with parchment. Bake cookies, rotating sheet halfway through, until they begin to brown at edges, 15 to 18 minutes.

Rum Balls

allrecipes chocolate rum balls

total times 45 mins makes 48

3 1/4 cups crushed vanilla wafers

3/4 cup confectioners' sugar

1/4 cup unsweetened cocoa powder

1 1/2 cups chopped walnuts

3 tablespoons light corn syrup

1/2 cup rum

In a large bowl, stir together the crushed vanilla wafers, 3/4 cup confectioners' sugar, cocoa, and nuts. Blend in corn syrup and rum.

Shape into 1 inch balls, and roll in additional confectioners' sugar. Store in an airtight container for several days to develop the flavor. Roll again in confectioners' sugar before serving.

Two-Bite Cheesecake
Kraftcanada.com

prep time 15 min total time 3 hr 30 min

makes 24 servings, 1 cheesecake (18 g) each

24 Mini Chips Ahoy! or Nilla wafers

1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened

1/4 cup sugar

1 tsp. vanilla

1 egg

24 Cadbury Dairy Milk Buttons

HEAT oven to 350ºF.

PLACE 1 cookie, flat-side down, in each of 24 paper-lined mini muffin cups. Beat cream cheese, sugar and vanilla with mixer until blended. Add egg; beat on low speed just until blended. Spoon over cookies.

BAKE 13 to 15 min. or until centres are almost set. Immediately top with Buttons.

COOL 1 hour or to room temperature before removing from pan. Refrigerate 2 hours.

kraft kitchens tips

Note: This recipe can be easily doubled or tripled.

Substitute 1 bar (100 g) Toblerone Swiss Milk Chocolate, finely chopped, or 3/4 cup cherry pie filling for the Cadbury Dairy Milk Buttons.

Cheesecakes can be refrigerated up to 2 days before serving.

Peppermint Dazzler

1 1/2 c graham crackers (10 rectangles)

3 T sugar

1/3 c margarine, melted

3 eggs *

1/3 c powdered sugar

1/2 c margarine

1 c (6 oz) chocolate chips

2 c Cool Whip

2 c mini marshmallows

15 hard peppermint candies, crushed

*In a heavy saucepan, stir together the eggs and either sugar, water or other liquid from the recipe (at least 1/4 cup sugar, liquid or a combination per egg). Cook over low heat, stirring constantly, until the egg mixture coats a metal spoon with a thin film or reaches 160° F. Immediately place the saucepan in ice water and stir until the egg mixture is cool. Proceed with the recipe.

Combine crumbs, sugar, and melted margarine and press into 9x13 pan. Bake at 350 degrees for 10 minutes. Melt chocolate chips and margarine together. Beat eggs and powdered sugar till light and fluffy, then add chocolate mixture. Spread on crust and freeze till firm (about 20-30 minutes). Fold marshmallows into Cool Whip and spread over chocolate layer. Sprinkle with crushed peppermints and freeze at least 1 hour. Cut inTO 24 squares and serve frozen.

Toblerone Shortbread

1 cup butter, softened (do not use margarine)

1/2 cup granulated sugar

1 1/2 cups all-purpose flour1/4 cup cornstarch

2 -3 Toblerone chocolate bars

Cream butter and sugar in a medium bowl. Beat until light and fluffy.

Add flour and cornstarch gradually while beating continuously. Beat until light.

Take one teaspoon of shortbread mixture and slightly flatten between palm of your hands.

Place one triangle of Toblerone in the center of the shortbread and top with another slightly flattened teaspoon of shortbread mixture. Seal edges of cookie perimeter with fingers.

Bake in oven at 375 degrees F (190 degrees C) for 12-14 minutes.

Magic Bars

1/2 cup butter or margarine, melted

1 1/2 cups graham cracker crumbs

1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk

2 cups semisweet chocolate morsels

1 1/3 cups flaked coconut

1 cup chopped nuts

Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray. Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork.

Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.

Transfer log to a cutting board. Using a serrated knife, cut on the diagonal into 1/2-inch-thick slices. Arrange slices on a baking sheet lined with parchment. Bake cookies, rotating sheet halfway through, until they begin to brown at edges, 15 to 18 minutes.

Five Minute Fudge (Carnation)

2/3 cup (small can) evaporated milk

2 T butter

1 2/3 cup granulated sugar

1/2 tsp salt

2 cup (16 medium, diced or mini marshmallows)

1 1/2 cup (3 oz) semi-sweet chocolate chips

1 t vanilla

1/2 chopped nuts

Mix first 4 ingredients. Add next 4 ingredients. Mix over medium heat in saucepan. Bring to boil 5 mins, stirring continually. Remove from heat. Cool in 8x8” pan.

Sucre à la Crème (Mel, microwave ?watts)

1 cup white sugar

1 cup brown sugar

1 cup 35% cream

1 tsp. butter

opt. chopped nuts - walnut?

Mix the 3 ingredients. Microwave on high for 5 1/2 mins, then stir well. Repeat on high again in 5 1/2 (11 mins total). Let set 6 mins. Add 1 tsp. butter. If you want to add chopped nuts, do it now! Stir until thick (opaque). 

METRO Recipe #5821
Maple Fudge
Preparation: 30 min
30 squares portion(s)

2 cups (500 mL) maple syrup
3 Tbsp. (45 mL) butter
1 cup (250 mL) 35 % cream
1/2 cup (125 mL) chopped nuts (optional)
Preparation
Heat the syrup and butter in a casserole and simmer gently for 5 minutes. 
Add cream and let cook until the candy thermometer shows a temperature of 118°C (245°F). 
Add nuts and remove from heat. Let sit for 5 minutes. 
Using an electric beater (or hand mixer) beat the mixture for 10 minutes at maximum speed. 
Pour into a buttered mould and let cool completely in the refrigerator before cutting into pieces.

Butter Tarts

1 cup light corn syrup

1 cup brown sugar

3 large eggs

2 tbsp butter (melted)

1/2 tsp vanilla extract OR 1/2 nutmeg and salt

1 cup raisins

24 frozen tart shells

Mix brown sugar, corn syrup, eggs and melted butter at low speed until combined. Whip at high speed for 2 minutes. Add vanilla and raisins, and mix thoroughly. Fill tart shells 3/4 to 7/8 full.

Cook at 400 degrees F for 10 minutes, reduce heat to 350 F, and cook for 20-22 minutes. 

Company's Coming Rainbow Squares

500g or 1 lb icing sugar

500g or 1 lb unsweetened coconut (short)

1 tin eagle brand condensed milk

pinch of salt

Mix together. Divide into 3 parts. Color one part red and one blue or green. Leave one part white. Press into lightly butter loaf pan 9.5x5 starting with blue, then white, then pink. Refridgerate, at least overnight. Cut small. Freezes well.

Apricot Squares

2/3 cup dried apricots

2/3 cup water

1/2 cup butter

1/4 cup sugar

1 cup flour

2 egg yolks ?

3/4 cup brown sugar

1/2 cup coconut

1/2 c flour

1/4 tsp salt

1/2 tsp baking powder

icing

1/4 cup butter

2 cup icing sugar

1 lemon, juice and rind

Preheat oven to 300F. Cut apricots into small pieces and simmer with water in small saucepan for about fifteen mins until water absorbed. Mix butter, sugar and flour and press into 9” square cake pan. Bake for 15 mins. Remove and increase oven temp to 350F. Beat 2 egg yolks, and combine with brown sugar, coconut, flour, salt, baking powder, apricots, and any remaining cooking water. Spread mixture on crust and bake for 25 minutes. Meanwhile, combine butter, icing sugar and lemon. Spread on cooled squares. Cut in small squares, making about 25.

Sour Cream Coffee Cake III (allrecipes)

prep time 15 mins cook time 40 mins total time 55 mins 18 servings

1 cup butter

2 cups white sugar

2 eggs

1 cup sour cream

1/2 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1/8 teaspoon salt

1/3 cup all-purpose flour

1/2 cup packed brown sugar

2 tablespoons melted butter

1 teaspoon ground cinnamon

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. (Tried: use 9x9?)

In a large bowl, cream together 1 cup butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Mix in 2 cups flour, baking powder, and salt. Spread 1/2 of batter in the prepared pan.(This is tough - don’t worry)

Prepare the filling: In a medium bowl mix 1/3 cup flour, brown sugar, 2 tablespoons melted butter, and cinnamon. Sprinkle cake batter with 1/2 the filling. Spread second half of batter over the filling, and top with remaining filling. (This is tougher - don’t worry!)

Bake 35 to 40 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean.

Bakerella's Oreo Mint Chip Ice Cream Cake

Served at PP’s 11 1/2 summer birthday party

Servings: 1 7-inch ice cream cake

30 Mint Oreos (1 package)

2 Tbsp butter, melted

Plastic Wrap

7-inch Springform Pan

1.5 quart container Mint Chip Ice Cream, softened

8 oz. container Cool Whip Topping, thawed

Crush 16 cookies in a food processor. Add melted butter and combine.

Cover bottom section of springform pan with plastic wrap and secure ring in place.

Press cookie crumbs into the bottom of prepared pan. Use the bottom of a glass to press the crumbs firmly in place.

Chill pan in the refrigerator for 30 minutes.

Remove and spread a layer of mint chip ice cream over the cookie base. Break seven Oreos into small pieces and place on top. Then layer more ice cream almost to the top edge of the pan. You'll have a little bit left over that you can enjoy straight from the box.

Spread on a layer of whipped topping and place in the freezer for 3 hours. It helps to place your cake and serving plates in the freezer as well to keep the cake cold longer once you remove from the freezer.

When ready to serve, unclasp the ring to remove it from the cake. Separate plastic wrap from bottom of cake and place on serving plate. Top with remaining 7 oreos. Cut into slices and serve right away. You can run a knife under hot water and wipe it dry to cut through the cake easily.

Caramel Popcorn

1 c butter
2 c brown sugar
½ c corn syrup
½ tsp baking soda
1 tsp vanilla
6 quarts (24 cups=2 microwave bags) popped popcorn
Melt butter and stir in sugar and syrup. Bring to boil, stirring constantly. Add nuts (optional). Boil 5 mins without stirring. Remove from heat and stir in soda and vanilla. Pour over popped corn and mix well. Spread onto 2 cookie sheets. Bake 1 hour at 250F, stirring q 15 mins. Remove and store in tightly sealed container.

Grandma P’s Oreo Cookies

Preheat oven to 350 degrees.

Mix together in a large bowl:

1 c. margarine (softened for easier blending)
4 eggs
2 boxes Duncan Hines Devil’s Food cake mix
2 tbsp. flour

Roll into balls the size of a walnut. Put on cookie sheet 2-3“ apart, but don’t press down. Bake for 12 minutes. Cool for 2 minutes and take off sheet. Cool completely.

Filling:

Cream together:
2 cups icing sugar
1-8 oz. package of cream cheese

Spread on cooled cookies. Put two flat sides together. (Hint – put a blob on one cookie and squish with other cookie)

Makes 24 and freezes well.

Caro's Tomato Soup Cake
Servings: 16

1 (10.75 ounce) can condensed tomato soup
1 teaspoon baking soda
1 cup white sugar
1 egg
1/3 cup butter
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 1/2 cups self-rising flour
1 cup raisins

1. Combine the tomato soup and the soda in a bowl, and let it stand.
2. Cream sugar, egg, butter, salt, cinnamon, and cloves. Mix in tomato soup and soda mixture, and then flour. Stir in the raisins, and pour the batter in a greased baking dish (bundt cake mold).
3. Bake at 325 degrees F (165 degrees C) for 1 hour, or until done. Cool the cake, and top with cream cheese icing if desired.

Mona's 5 Minute Chocolate Mug Cake


4 tablespoons flour 
4 tablespoons sugar 
2 tablespoons cocoa 
1 egg 
3 tablespoons milk 
3 tablespoons oil 
3 tablespoons chocolate chips (optional) 
a small splash of vanilla extract 
1 large coffee mug
Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well.

Add the chocolate chips (if using) and vanilla extract, and mix again. 
Put your mug in the microwave and cook for 3 minutes at 1000 watts (high). The cake will rise over the top of the mug,
but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired. 
EAT! (this can serve 2 if you want to feel slightly more virtuous). And why is this the most dangerous cake recipe
in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!

Cranberry Squares
Company's Coming 150 Delicious Squares p. 99

BOTTOM LAYER:
1 1/2 cups flour
1/2 cup packed brown sugar
1/2 cup margarine or butter
1 pinch salt

Measure all ingredients in large bowl. Mix until crumbly. Press in 8x8 inch pan. Bake in 350 F oven for 10 minutes.

TOP LAYER:
2 eggs, beaten
1 cup white sugar
1/4 tsp salt
1/3 cup flour
1 tsp baking powder
1/2 cup raisins, chopped a bit
1/2 cup unsweetened flaked coconut
3/4 cup cranberry jelly, drained slightly, or 1 1/2 cup fresh/frozen cranberries cooked with 1/4 cup sugar for about ten minutes, or until soft

Beat the eggs in the same bowl. Add the sugar, salt, flour, powder, raisins, coconut, and cranberries. Spread over first layer. Bake in 350F oven for 25-30 minutes until firm in the centre. Cool then refrigerate. Cut when cool into 24 squares. Will be chewy.

ICING
1 1/2 cup icing sugar
3 T margarine or butter
1 T plus 2 tsp water or milk
1/2 tsp vanilla

Beat all together in a small second bowl, adding more liquid if needed for easy spreading. Frost cooled bars.

Almond Roca
READY IN: 50mins
YIELD: 36 candies

1 lb real butter
2 cups sugar
2 tablespoons light corn syrup
6 tablespoons water
1 cup finely chopped almonds
1 (11 1/2 ounce) bag milk chocolate chips


Over Medium heat, melt butter in a large pot. Add corn syrup, water and sugar to pot and cook until temp reaches 290 degrees OR until the mixture becomes the color of a brown paper bag (about 15-20 minutes) stirring constantly with a wooden spoon (mixture will rise and bubble quite a bit).

Remove from heat and stir in 1/2 of the Almonds. Turn mixture onto a greased cookie sheet WITH EDGES!

While the mixture is cooling, melt the chocolate over low flame until all the chips are gone, and chocolate is smooth.
Score the Almond butter mixture into the shape you desire (I just scored into rectangle shapes).
Pour the hot chocolate over the almond mixture and spread evenly.
Sprinkle with remaining almonds and allow candy to cool completely and chocolate to harden before breaking apart and serving.

Note: I let mine refrigerate over night after breaking the into squares, and they had a better texture this way, we thought.

Chocolate Bark
Prepare your mix-ins: raisin/hazelnut in dark, almond in milk, peppermint in white, pistachio/cranberry in white, candied ginger in dark or milk, peanuts in milk, coconut, potato chip

Melt 12 oz of chocolate (milk, dark or white) buy chopping into small pieces and melting over a double boiler or microwaving 10 seconds at a time until smooth.

Mix-in (reserve some to last step) and flavour. Spread on parchment and cool at 1/8 to 1/4 inch thick. You can sprinkle a few more on top to make it pretty.

Once cooled, break or slice. Divide as gifts between 2 and 4 people. Refrigerate to store short term.

Mexican Wedding Cakes
Betty Crocker
Makes 54
Ingredients

1/2 cup powdered sugar
1 cup butter or margarine, softened
2 teaspoons vanilla
2 cups all-purpose flour
1 cup finely chopped or ground almonds or pecans
1/4 teaspoon salt
3/4 cup powdered sugar

Heat oven to 325°F. In large bowl, beat 1/2 cup powdered sugar, the butter and vanilla with electric mixer on medium speed until light and fluffy. On low speed, beat in flour, almonds and salt until dough forms.

Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 1 inch apart.

Bake 13 to 17 minutes or until set but not brown. Immediately remove from cookie sheets to cooling racks. Cool slightly, about 10 minutes.

Place 3/4 cup powdered sugar in small bowl. Roll cookies in powdered sugar. Cool completely, about 15 minutes. Roll in powdered sugar again. Cookies can be placed in an airtight container and freeze up to 3 weeks. Before serving, thaw the cookies and reroll them in powdered sugar.

Nanaimo bars

36 squares
Company's Coming 150 Delicious Squares p. 38

Layer 1:
1/2 cup butter, softened
1/4 cup white sugar
5 tablespoons unsweetened cocoa powder
1 egg, beaten
1 3/4 cups graham cracker crumbs
1 cup flaked coconut
1/2 cup finely chopped walnuts (optional, or almonds)

Layer 2:
1/2 cup butter, softened
3 tablespoons milk
2 tablespoons vanilla custard powder
2 cups icing sugar

Layer 3:
2/3 cup semi-sweet chocolate chips or 4 (1 ounce) squares baking chocolate
2 teaspoons butter or margarine

In the top of a double boiler, combine 1/2 cup butter, white sugar and cocoa powder. Stir occasionally until melted and smooth. Beat in the egg, stirring until thick, 2 to 3 minutes. Remove from heat and mix in the graham cracker crumbs, coconut and nuts. Press into the bottom of an ungreased 9x9 inch pan.

For the middle layer, cream together 1/2 cup butter, heavy cream and custard powder until light and fluffy. Mix in the confectioners' sugar until smooth. Spread over the bottom layer in the pan. Chill to set.

While the second layer is chilling, melt the semisweet chocolate and 2 teaspoons butter together over low heat (or in the microwave).  Spread over second layer when cool but still runny. Chill in refrigerator. Use a sharp knife to cut.

Salted Caramel Dark Chocolate Cookies

Sally's Baking Addiction

yield: 16-18 COOKIES

1/2 cup (1 stick) unsalted butter, softened to room temperature 1/2 cup granulated sugar
1/2 cup dark brown sugar (or light brown sugar)
1 large egg, room temperature preferred
1 teaspoon vanilla extract
1 cup all-purpose flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/8 teaspoon salt
2 Tablespoons milk
1 and 1/2 cup Nestlé® Toll House® Dark Chocolate Morsels
16-17 Rolos
coarse sea salt

Using a handheld or stand mixer with a paddle attachment, cream the butter on medium speed for about 20 seconds. Add the sugars with the mixer running on medium speed. Cream it all together until light and fluffy. Beat in the egg and vanilla. Scrape down the sides of the bowl as needed.
In a separate medium size bowl, sift the flour, cocoa powder, baking soda, and salt together. Slowly add to the wet ingredients. Stir in the milk, then fold in the dark chocolate morsels. The dough will be thick and very sticky. Chill for at least 1-2 hours.

Preheat oven to 350F degrees. Line a large baking sheet with parchment paper or silicone baking mat. Set aside.

Take 2 Tablespoons of chilled dough and split in half and roll each into a ball with your hands. Stick a caramel into 1 ball of dough. Top the caramel with the other ball of dough and seal down the sides so that the caramel is securely stuffed inside. Repeat with the rest of the dough and 18 caramel candies. Sprinkle each with sea salt before putting into the oven.

Bake for 12-13 minutes. Cookies will appear undone and very soft. Allow to cool on the cookie sheet for at least 5 minutes before transferring to a wire rack to cool completely.

Cookies stay fresh and soft in an airtight container up to 7 days.

BUTTERNUT SQUASH QUICHES

Bought puff pastry, 400 F 15 minutes with 5 minutes oven off, cheddar at the bottom, then squash, then 5 eggs to 1/2 cup milk, 30 mL of flour, salt and pepper. Overfilled, crisp bottoms (most not soggy) but terrible inconsistency! Would not get by the Great Canadian or British Baking judges. Extra balls in  sugar and cinnamon. Butternut squash purée with milk and extra sugar and cinnamon for dessert. Filling and satisfying.

FALL COOKING MEANS ROASTING SQUASH AND MAKING SOUPS

It's been a week since the temperature dropped and it has officially turned fall. The house has been warm at 20-21 degrees but this doesn't seem warm anymore, and I am in the mood for cooking soups and baking again. That means when I go grocery shopping, I come home with squashes and fat unique looking sweet potatoes that beg to be roasted and transformed.

I have made from perfect onions, carrots and celery a mirepoux and my favourite lentil soup. I have been considering what to do with an acorn squash when I realized that it was labelled a pepper squash. I can't tell the difference, but it did inspire a couple of searches and some really great leads to recipe blogs that I am having a hard time leaving to get on with the business of life today! Wikipedia confirmed I am right. Acorn squash is pepper squash which is also known as Des Moines squash. Ironically, I only think of them in the fall and winter, but they are actually from the family of summer squashes!

Martha's roasting of acorn squash is perfection. 425 degree oven. Cut in half, seed,  and  trim flat to sit open for serving, but roast face down on buttered baking sheet (silpat ideal) , 20-25 minutes. Turn up and season, baking another 25-30 minutes until tender and golden. 1 T butter and 1 T brown sugar, or 1 T butter and 1 T parmesan, or bake two and make dinner and dessert!

Caroline's blog is beautiful and inspired by travel. Her recipes are organized by her inspirations, and many I share with her, so I am in love!

Another lead is 20 Acorn Squash Recipes from Country Living. Both of these sites have a lot of distracting ads, so this is the ad-free jist of it if you don't like the link:

1. Stuffed with spiced mexican beef (garlic, onion, cumin, cayenned pepper), rice and beans. Garnish with cilantro, fresh tomato, grated cheese and green onion.  Serve with avocado, tomato, or green salad.
2. Bake sweet: maple butter and pecans (blue cheese sparingly if desired).
3. Roast in crescents (Microwave whole squash 4 minutes to make easier to cut, then half and cut 1/2 inch slices and bake, brushed with oil, at 375F for 20-25 minutes), and serve with cranberries, goat cheese and a balsamic glaze (reduce 1/2 cup vinegar to 1 T glaze). Sprinkle with rosemary, salt and pepper to taste.
4. Curried coconut squash soup. Saute 1 onion and 1 carrot. Add 1roasted squash, half a diced apple, 1 t ginger, 1 t turmeric, 14 oz of coconut milk, 1 1/2 cup water, 1/2 tsp salt and 1/4 tsp pepper.
5. Stuffed with wild rice, sausage and cranberry and served as "boats"! Prepare rice and sausage, and add to sautéd onion and garlic. Mix in dried cranberries, pecans and parsley, and season to taste. Bake at 400F for 10 minutes until heated through.
6. As another vehicle, this time for spinach parmesan artichoke dip.
7. Drizzled with maple-bacon and rosemary.
8. Stuffing on your choice. (In this case: leek, Swiss chard, garlic, breadcrumbs, raisins, pine nuts and feta.) Buttery spiced brussel sprout dressing or turnip carrot bake works too!
9. Puree with pear, ginger, sage, allspice and cream,  and serve with sugar and butter glazed almonds.
10. Make it paleo: onion, garlic, sausage, coconut oil, apple, spinach, rosemary and thyme.
11. Roast as a crescent snacks with parmesan and garlic salt.
12. Gratiné: Brown sausage with onions and red peppers, and bake covered in shredded cheese.
13. Filled with cranberry walnut quinoa stuffing. I don't think I'd bake this, but just serve warm. Make quinoa in broth, sauté with onion, garlic, and finely chopped mushrooms. Season with sage and thyme, salt and pepper.
14. Breakfast food!(?) Fill with granola, yogurt and sprinkle with dried fruit and seeds.
15. Roast in patatas bravas size with rosemary and garlic, and serve like home fries. Stongly suggest, as with potatoes, to boil briefly, then roast for best results. 475F 10-20 minutes until golden.
16. Lasagne!
17. Mushroom and quinoa stuffing with pomegranate and fresh basil and balsamic vinegar garnish!
18. Roasted apple onion acorn soup. Roast even chunks in a pan at 400 F 30-40 minutes. Blend with 2 cups stock. Quick and easy!
19. Gnocchi! This gets my daughter's vote today on Election Day and led me to Caroline's cooking.  1 lb of potato=1 lb of squash, 1 egg, 1 cup flour. Roll and boil or flash freeze separately.
20. Molasses cookies

I'd better go make some lunch now! Turning on the oven to roast that squash!

MORE FOOD IDEAS

KUNG PAO CHICKEN

Chicken Satay

Marmalade chicken

Vegetarian meal plan

MARTHA'S CORNMEAL BISCOTTI

For the longest time, I thought biscotti was an awful cookie. Years ago, before second wave coffee had a name, there was often a glass jar of biscotti that some people insisted were worth a try. They were always almond, sometimes with a  dipped end in chocolate. To me, I remember biscotti as dry and bland and edible only if dipped in coffee.

Then an italian nurse brought (colloquial brand) them to work one day, and they were soft and fragrant. 

So years later, for Christmas, a friend made almond chocolate chip biscotti for christmas tins and I tried out a recipe from a Martha book with a cornmeal twist. The original called for pistachios and cranberries, and when we baked the both together, we both agreed they were a real hit. I don't crave any others now.

Yesterday at work, a nurse/firefighter who doubles as a baristo when on his break or if it is not busy, made me a much appreciated mochaccino. Tonight I made biscotti to bring in tomorrow to complement his work! They are far from the best batch I've ever made, but they are delicious, and I think they will disappear before my shift ends tomorrow!

Even the failures taste great!

I went with the sweet soft pecan to replace pistachio in combination with dried cranberries. It was a good choice, but I wonder if walnut or almond would be just a good.

What happens when your dough is too wet: it spreads too much, the bottom browns without the top cracking,  and the edges cook too quickly. 

The dough seemed a bit wet. I thought I should add some flour, but I didn't. To note, the high today was 28 and the humidity was 72%. I should have listened to my first instinct. Also to note, although my Silpat is pretty hard to read, it had all the markings that I needed to fashion the prerequisite rectangle of 14" x 3 1/2". Turns out you don't have to worry about what height it will be, if you keep to the two dimensions with a nice sharp edge. It started out beautifully!

RED PEPPER SOUP

I had been looking at Martha's Meatless book, had a large jar of roasted red peppers in my cupboard, as well as a ripe avocado and quinoa on hand. I made this Roasted Red Pepper Soup with Quinoa Salsa for the first time hot, and took it to work, and I skipped the red onion for everyone else's sake. It was still good, but I found it a little thin. Still, with the garnish, and a generous dollop of quinoa, it was a good lunch.

When I had the girls over for tea, I decided to serve it cold and in small verrines. I still omitted the red onion, and it was very popular.

CHILLED ROASTED RED PEPPER SOUP WITH QUINOA
Meatless Cookbook
Serves: 4 (doubles) servings

INGREDIENTS
1 yellow onion (chopped)
2 T EVOO, for cooking
1 garlic clove (sliced)
1 cup cooked quinoa
4 red bell peppers (roasted with seeds, skins removed)  I rinsed prepared and removed seeds and doubled these.)
3 cups low sodium vegetable stock ( I doubled stock)
1 avocado
2 T chopped cilantro

INSTRUCTIONS
Heat oil in a medium saucepan.
Add onion, and garlic stirring until onion is tender about 6-8 min.
Add roasted peppers, and stock.
Bring to a boil and simmer for 10 minutes.
Let cool slightly.
Working in batches, puree soup in a blender until smooth, or use an immersion blender and puree soup directly in the pot.
Refrigerate to chill soup (at least 2 hours) or re-warm to serve hot.
Ladle soup into bowls and top with a scoop of quinoa, avocado slices, a few pieces of cilantro. Diced red onion would be good too, but okay to omit.

SESAME GRAHAM CRACKER SNAPS

My grandma used to make these simple crunchy cookies. I liked making them, especially using the recipe written in her handwriting, which she called "Mini Graham Snaps".

ROSEMARY (CHIVE) CHICKEN SALAD SANDWICHES

Makes 5 sandwiches.

From Cooking Light 2005

Ingredients

3 cups chopped roasted skinless, boneless chicken breasts (about 3/4 pound)
1/3 cup chopped green onions
1/4 cup chopped smoked almonds
1/4 cup plain fat-free yogurt
1/4 cup light mayonnaise
1 teaspoon chopped fresh rosemary
1 teaspoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon freshly
ground black pepper
10 slices whole-grain bread

How to Make It

Combine first 9 ingredients, stirring well.
Spread about 2/3 cup of chicken mixture over each of 5 bread slices, and top with remaining bread slices.
Cut sandwiches diagonally in half.

I used roasted chicken pieces from a bbq chicken.
I replaced green onions and rosemary with chives, chopped.
I replaced yogurt and light mayo with Hellman's original mayo (simple ingredients, mostly Canadian).
I used white Italiano bread I had bought by accident, cut off crust and halved into rectangles.

DAVE'S SANGRIA

Sangria mix 1L
Red wine (dry, Chilean) 1L
Gingerale 1L
Frozen lemonade 1/4-1/2 container per pitcher
Peeled orange slices, diced pears, apples and strawberries

ROASTED RED PEPPER PÂTÉ

I had a bottle of merlot I would never drink alone, and an expired package of cream cheese that I needed to use up, and years ago I ate this yummy app at a weekend in Tremblant at the JB club, and have been looking at this recipe ever since.

So I invited a couple of girlfriends, opened the package, which was just fine, and between my daughter's grad and during her party, I whipped it together and baked it, and cooled it in the fridge until supper. This is what is looked like, unfolded, flipped upside down.

Take a look at the after hours with girls for the decorated platter flanked by crackers and baguette slices.

Cooked and cooled. I think it would look great moulded in other shapes too. I forgot to grease the aluminium and it came out just fine. Like frosting a cake, a layer of basil pesto (I used premade) and a layer of sun dried tomato paste finished it off. I had bought water crackers and had triskets and ritz crackers on hand, but my friend brought fresh baguette which elevated it to another plane! 

I used a jar of roasted red peppers, and the goat cheese came in 300g, so I omitted the butter and cayenne and pine nuts  and did not miss them. Froze the leftovers for the next get together!

FOOD MAGAZINE'S CRANBERRY SCONES

FOOD November 2005, p. 22

I estimated by eye to suit an 8" cake pan diameter. I didn't have buttermilk, so I thickened 1% cow's milk with a tablespoon of lemon juice at the bottom of the measuring cup. I was sad to omit it, but I didn't have the orange zest either. It's hot and humid today, but I did add almost a half a cup more flour to make the dough manageable, and keep it from sticking to the counter or knife on cutting into 8. I only used 1/4 cup of cranberries.

I flattened them after cutting to attempt to even the cooking. I used my handy dandy silpat, which I love to bake it on.

18 minutes at 400 degrees was a little too long.

The final product. Warm, buttery, slightly overcooked. Next time: zest of orange, currants and  16 minutes to try.

BANANA PEANUT BUTTER WRAP

1 large tortilla 220 cal
1 banana 90 cal
1 T PB 90

400 calories

COCONUT OATMEAL COFFEE CAKE

Delicious! Don't eat alone! Maybe half recipe next time?

Oatmeal Cake

Prep time Total time 15 mins 1 hour 5 mins

Author: Deborah Serves: 16 servings


Ingredients:

Cake

1 1⁄2 cups hot water
1 cup old fashioned oats
1 cup brown sugar
1 cup white sugar
1⁄2 cup butter, at room temperature 2 eggs
1 1⁄3 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking soda
1⁄2 teaspoon salt

Topping

1⁄2 cup butter
1 cup brown sugar
1 tablespoon milk
1 cup coconut


Instructions


Preheat the oven to 350°F. Spray a 9x13-inch baking dish with nonstick cooking spray.

Combine the water and the oatmeal and allow to soak while you prepare the remaining ingredients.

Cream together the butter and both sugars. Beat in the eggs. In another bowl, mix together the flour, cinnamon, baking soda and salt.

Add half of the flour to the creamed butter mixture, followed by the soaked oatmeal, then the remaining flour, mixing between additions.

Pour into the prepared baking dish and bake until set, 35-40 minutes.

For the topping, turn the oven to broil. Combine the butter, brown sugar and milk in a saucepan. Bring to a boil, while stirring. Boil for one minute. Stir in the coconut. Pour over the cake, spread, then broil for one minute.


Recipe by Taste and Tell at https://www.tasteandtellblog.com/oatmeal-cake/

CABBAGE SQUARES A LA MEL

Very addicting, so be careful! They are not low fat!

3 cups chopped cabbage
1 1/2 cup besan
1 cup water
2 green chilies (optional)
1 tsp coriander powder
1/8 turmeric
1 T salt (or less)
1/4 cup chopped fresh coriander
1 cup chopped onion (medium)
2/3 cup oil
1 egg
 1/2 t red chilies ( I like Lee Kum Kee chili garlic sauce as a replacement)
1 T ginger (best fresh, but 1 tsp powdered works)

Combine everything in a large bowl and mix well with hands.
Bake in 9" x 13" pan at 350 F for about 40 minutes.
Cut into squares when cool.

Serve with coriander dipping sauce (plain yogurt and coriander chutney, or fresh chopped coriander).

SWEET POTATO TOFU CASHEW STIRFRY ON SOYA CHOW MEIN NOODLES

PERFECT PANCAKES

This recipe is my go-to. It started as Martha's banana buttermilk, but my princess pirate doesn't like bananas at the moment, and I rarely have buttermilk or whole wheat flour.

1 cup flour

3 T sugar

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 egg or 1 T ground flax +3T water

1 cup "buttermilk" (milk +1 tsp lemon juice)

1 1/2 T oil