c
 

„V 1 (.25 ounce) package active dry yeast

„V 1 cup warm water
„V 1/4 cup white sugar
„V × tablespoons milk
„V 1 egg, beaten
„V 2 teaspoons salt
„V 4 1/2 cups bread flour
„V 2 teaspoons minced garlic (optional)
„V 1/4 cup butter, melted

J 


1.V cn a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy.
Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8
minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl,
cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has
doubled in volume.
2.V Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size
of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise
until doubled in size, about ×0 minutes.
×.V During the second rising, preheat grill to high heat.
4.V At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on
grill, and cook for 2 to × minutes, or until puffy and lightly browned. Brush uncooked
side with butter, and turn over. Brush cooked side with butter, and cook until browned,
another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has
been prepared.




 ± makes 4 servings
1 14 ounce can of full fat coconut milk
5 ounces dark chocolate, c prefer mine to be sweet, not too bitter (£


 


    

 
   
)
2 Tbsp agave nectar
1/2 tsp vanilla essence
pinch of cinnamon
pinch of nutmeg

5.V  Break the chocolate up into pieces, put it into a food processor along with the agave
nectar, vanilla, nutmeg and cinnamon ± don¶t process it yet! Just wait«.
 6.V  Bring the coconut milk up to a simmer on the stove, and then pour it over the
ingredients in the food processor
7.V  Blend everything together until smooth and creamy, pour into ramekins or coffee cups
if that is all you have, and chill for about 5 hours until firm and creamy.

J
r 
 
 ! !"!  
 8 oz cream cheese
 1 seven ounce jar marshmallow fluff
 Juice from one orange (c¶ve substituted with limes for a tangier flavor ± it¶s great both
ways)

8.V Take cream cheese out of fridge and let soften. (This is the hardest step in the recipe. A
few times c¶ve forgotten to take the cream cheese out of the fridge early enough and it
just doesn¶t blend well.)

All you need is:

1.V Î
  they can be big marshmallows or mini ones, either one works fine.
2.V c 

  You'll be mixing the icing sugar into the marshmallows to make a dough so
c usually make sure that c have an entire bag on hand.. but c rarely use the whole bag.
×.V 





4.V  


  This is

 . cf you don't add this your fondant will be sweet and
flavorless which works well if your got all the flavors your want in your cake already

This time c decided to make it with those mini fruit flavored marshmallows. c had to sort them by
colour first. c figured they would add a little bit of flavor to the fondant so c wouldn't have to add
much flavoring oil.

c use gel colours to dye my fondant but regular food colouring will work too. You won't be able
to get really dark colours without making your fondant sticky, but for lighter colours you can just
even it out with more icing sugar.

c also had lemon oil and coconut flavoring on hand.. oh la la the value brand (which still works
fine).
 :

Take a couple of handfuls of marshmallows and put them in a microwave safe bowl. Add a
couple of drops of water and toss the marshmallows in it until they are all a bit damp. cf you are
going to just make one colour then put the whole bag of marshmallows in the bowl and add a
couple of teaspoons of water. cf you're going to put flavoring oil in, add it now and add less
water

c like to make smaller batches because its easier to add the colour to the melted marshmallow
than it is to work the colour into the fondant later.


:

Stick the marshmallows in the microwave for ten seconds at a time until the are puffed up and
easily stir into a goo with a wooden spoon. Tip: Grease your spoon with butter, things can get a
bit sticky.

:

Add food colouring to the melted marshmallows until you get the colour you want. Remember
that you're going to be adding icing sugar which will lighten the colour so make it a bit brighter
than you need.




Start folding icing sugar into the marshmallow goo until it becomes a soft and fluffy dough.
Grease your hands with a bit of butter and turn the marshmallow out onto a table sprinkled with
icing sugar. Continue to knead in icing sugar until the fondant is stiff enough to roll out.

cf you add too little icing sugar the fondant will be very sticky Just add more icing sugar

cf you add too much icing sugar the fondant will be very stiff and hard to roll out  knead in a
little bit of butter

Fondant with the icing sugar kneaded in.

Finished fondant!

For this batch of colours c made larger batches of lighter colours and then worked some extra gel
colouring into the already made fondant to make smaller batches of darker colours. The dark
purple and dark green were made from the a light pink and light green.
All you need to do is knead the gel colour in.. it takes a while to get it all mixed in which is why
c only do it for smaller batches.

To store your fondant wrap them in pieces of lightly greased plastic wrap and keep them either in
a big ziplock bag or a tupperware container. The fondant is essentially a sugar paste (its just
marshmallows and icing sugar) so it has a shelf life of three or four months. cf it feels a bit stiff
and hard to use after being stored for a long time you can soften it up by kneading a bit of butter
in or putting in the microwave onetwo seconds at a time.

J   P

#$%& '
 

c
 

„V 1 Box Devil¶s Cake Mix

„V 1 16 oz. can cream cheese frosting*
„V 1 16 oz. bag of chocolate chips
„V wax paper

* To make homemade frosting: combine 8 oz. cream cheese (softened), 1 stick butter (softened),
and 2 cups powdered sugar. Blend until creamy.

J 


1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (ct may be easier to use fingers to mix
together, but be warned it will get messy.)
×. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 4550. You can get
even more if you use a mini ice cream scooper, but c like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon or toothpick to dip and
roll in chocolate and then tap off extra.)

  

c
 

„V 1 (10.75 ounce) can condensed tomato soup

„V 1 teaspoon baking soda
 „V 1 cup white sugar
„V 1 egg
„V 1/× cup butter
„V 1/2 teaspoon salt
„V 1 teaspoon ground cinnamon
„V 1/2 teaspoon ground cloves
„V 1 1/2 cups selfrising flour
„V 1 cup raisins

J 


1.V Combine the tomato soup and the soda in a bowl, and let it stand.
2.V 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.
×.V Bake at ×25 degrees F (165 degrees C) for 1 hour, or until done. Cool the cake, and top
with cream cheese icing.

0

0  0



 

Makes approx. ×4 dozen.

c
 
2 1/2 cups all purpose flour
1 teaspoon salt
1/4 teaspoon baking soda
1 cup (2 sticks) butter or margarine, room temperature
×/4 cup granulated sugar
×/4 cup packed brown sugar
1 teaspoon vanilla
1/× cup milk or soy milk
1 cup mini semisweet chocolate chips

14 oz dark chocolate candy coating

J 

Beat butter and sugars and in large bowl with electric mixer on medium speed until light and
fluffy. Add soymilk and vanilla. Stir in flour, baking soda and salt and mix on low speed (or by
hand) until incorporated. Stir in chocolate chips.

Cover and chill dough for 1 hour.

Ëhen dough is firm enough to handle (it may help to lightly flour your hands), form dough into
1Ǝ balls and arrange on a baking sheet lined with waxed paper. Place sheets in freezer and let
chill for ×0 minutes.

Melt chocolate candy coating in a double boiler or in microwave according to package

directions. Using forks or a dipping tool, dip cookie balls into candy coating to cover. Tap fork
on side of pan to remove any excess coating, and return to waxed paperlined baking sheets.
Chill until set. Store, chilled, in an airtight container for up to 1 week (though good luck making
them last that long).

  



2 medium onions (sweet or yellow) cut into 1/2 ± inch rings

1/4 cup allpurpose flour

1/2 tsp. salt

1/4 tsp. black pepper

1/4 tsp cayenne

1/2 cup buttermilk

1 egg

1/4 cup + 1 tbl. flour

1 1/2 cups crushed potato chips (c highly recommend Kettle chips if you can find them)

× tbl. vegetable oil

Preheat your oven to 450*

Combine 1/4 cup flour, salt, pepper and cayenne in a bowl large enough to dip the onions into.
cn another similar size bowl combine the buttermilk, egg and 1/4 cup + 1 tbl. flour. Ëhisk until a
smooth batter is formed.

Have all your ingredients nearby to minimize the mess. First your seasoned flour, then the batter
and finally a bowl containing your crushed chips.

Dip an onion ring into the seasoned flour. This will help the batter to adhere which helps the
chips to adhere. They all work together ± deliciously.

After the seasoned flour, dip the onion into the buttermilk batter. Let the excess batter dribble off
before you coat the wet ring with the crushed chips. You will need to use your hands a bit to
make sure the chips adhere.

Repeat this process with all the onion rings.

Cover a baking sheet with a piece of parchment. Drizzle with × tbl. vegetable oil then pop it into
the hot oven for 8 minutes ± or until the oil just starts to smoke. Carefully remove the baking
sheet from the oven and rotate to evenly coat with oil.

Quickly place your onion rings on the baking sheet then return to the oven. Bake for 8 minutes
then flip each ring over before baking for another 8 minutes.

Serve with «

Remember those pickled scapes ± and you thought to yourself ± what would c ever do with
pickled garlic scapes?! Now you know.

      

1/4 cup mayonnaise

2 tbl. pickled garlic scapes, finely chopped (or any other pickled item you have on hand)

1/2 tsp. basil, finely chopped

1/2 tsp. fennel leaves, finely chopped

1/4 tsp. pickle juice ± whatever pickle you use ± add a tiny splash of it¶s pickling juice

Combine all the ingredients. Taste and season with salt and pepper if it needs it. cf you want a
touch of heat this can handle the addition of a little, finely minced raw garlic.

*note* cf you have problems getting the chips to stay on ± and as you can see in some of my
photos c did, but they still were delicious ± you can add in some crushed Saltine crackers. This
helps with the adhesion. You can add as much as half the quantity of chips. So it would be 50%
potato chips and 50% Saltine crackers. c do however prefer the taste of using all potato chips.

¦ 

adapted from Technicolor Kitchen

Graham Cracker Crust

Note: The crust is optional. The fudge will still taste great without it.

1/× cup unsalted butter

1/4 cup sugar
11/4 cups finely crushed graham crackers

Fudge
× cups or 4 4oz bars of good quality white chocolate, finely chopped (
14ounce can sweetened condensed milk
1 tablespoon finely grated Key lime zest, about 56 Key limes*
× tablespoons lime juice ± freshly squeezed is better

Line a square 8"x8 baking pan with foil or parchment paper, extending it up and over pan (this
helps you get it out of the pan later). Butter sides and bottom of the pan, especially the corners.
Set aside.

cf you're making the crust: Preheat oven to ×75. cn a medium sized bowl, melt butter in them
microwave. Stir in sugar with a fork, braking up any lumps. Add crushed graham crackers and
toss to mix well. Spread evenly into the baking pan and bake for 4 to 5 minutes or until edge is
lightly browned. Remove from the oven and let cool on a wire rack.

Stir white chocolate and sweetened condensed milk in a large heavy saucepan over low heat just
until chocolate is melted and all the lumps are gone. Remove from heat and stir in zest and juice.
Spread mixture evenly into the prepared pan.

Cover and chill for two hours or overnight. Lift the fudge from pan using edges of foil. Peel off
foil and use a heavy nonserrated knife to cut the fudge into oneinch pieces. (Tip: Keep a damp
kitchen towel handy to clean off the knife after each cut. This will keep give your fudge a cleaner
appearance.)

Store in an airtight container at room temperature for up to one week.

* Zesting the limes  Be sure to wash the limes in hot, soapy water before zesting them. c like to
scrub mine with a wet terry cloth towel to get all the wax off. Be sure they are totally dry before
zesting. Also, Key limes are really small and their zest is thin. Go very slowly when zesting each
lime as you'll be at the pith (white part) after just one or two passes. c highly recommend using a
Microplane Grater/Zester which makes short work of the task.

å 64 1inch squares, although it really depends on how you cut it.

c
 

„V 1 package bacon, chopped

„V 1 large onion, chopped
„V 2 carrots, peeled and chopped
„V 2 stalks celery, washed and chopped
„V 2 cloves garlic, peeled sliced thinly
„V 2 cups dried split peas
„V 8 cups chicken or vegetable stock
„V 2 bay leaves
„V 1 tablespoon dried rosemary
„V Salt and pepper
„V 2 cups of frozen peas
„V 1 tablespoon of any vinegar
J 


1.V Place bacon in a large soup pot over a medium high heat.
2.V Ëhen the bacon is brown and crispy drain away the fat, leaving about 2 tbsp in the pot.
×.V Add onion, carrots, celery and garlic to the pot and sauté for a few minutes.
4.V Add the dried peas, stock, bay leaves, rosemary and salt and pepper.
5.V Bring to a simmer and continue cooking until the soup is thick and the peas are
completely soft.
6.V Stir in frozen peas and stir to heat through.
7.V Stir in the vinegar and add salt and pepper to taste.

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Gyoza, or Japanese potstickers, are not normally served with chocolate fudge sauce, but ice
cream gyoza are!

Here's how to make your own cookie dough and ice cream dessert gyoza.

Gyoza presses, also called dumpling, potsticker, or dough presses, are readily available and can
be found relatively cheaply. Ëe found ours at Daiso, a Japanese dollar store chain.

Ëe used this recipe from Cupcake Project for eggless cookie dough for "raw" eating rather than
baking. That's a good idea because what we're making here is not baked or fried, just simply
cookie dough and ice cream.

You can also use your favorite recipe or even store bought dough (and make your own
judgement call about eating raw dough that contains eggs).

Mix up the dough, roll it into a log, wrap in plastic and refrigerate until it is well chilled. Don't
add any chocolate chips or other crunchies that will add texture to your dough. You want it to be
smooth for rolling out thinly.

Cut a slice of dough off of the log onto a piece of plastic wrap.

Fold the plastic wrap over the slice of dough and roll it out until it is a little larger than your
gyoza press.

Peel the plastic wrap off of one half of the circle of dough. Lay the thin dough over the press and
gently push it into the center to make a depression for the ice cream.

Put a small spoonful of ice cream into the depression.

Close the press carefully but firmly until the two sides are squeezed together. Carefully open the
press, using the plastic wrap to pull the dough away from the press. The dough has a tendency to
crack along the edges, but can be pressed back together.

After you remove the gyoza from the press, trim any excess cookie dough off the edges with a
knife. You can reuse the excess dough for more gyoza; just be sure to chill it again first. Put the
finished gyoza in the freezer until you're ready to serve. The frozen dough will insulate the ice
cream and keep it from melting, and has a wonderful texture.

Once you've made one and have a feel for how thin the dough should be, you may want to roll
out all of your remaining dough slices. Then you can fill them one after another, putting each one
in the freezer as they're completed.

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Preheat oven to ×50 degrees.

First stir together the flour, baking powder, salt, × tablespoons of the cocoa, and ×/4 cup of the
white sugar. Reserve the remaining cocoa and sugar.

Stir in the milk, melted butter, and vanilla to the flour mixture. Mix until smooth.

Pour the mixture into an ungreased 8inch baking dish. c prefer my small oval Corning Ëare
glass dish.

cn a separate small bowl, mix the remaining white sugar (it should be 1/2 cup), the brown sugar,
and remaining 4 tablespoons of cocoa. Sprinkle this mixture evenly over the batter.

Pour the hot tap water over all. DO NOT STcR!

Bake for about 40 minutes or until the center is set.

Let stand for a few minutes if you can hold yourself back. Serve with homemade ice cream using
the gooey sauce to spoon over all.

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c
 


1 cup stout (such as Guinness)
1 cup (2 sticks) unsalted butter
×/4 cup unsweetened cocoa powder (preferably Dutchprocess)
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoon baking soda
×/4 teaspoon salt
2 large eggs
1/2 cup plus × tablespoons sour cream
c 

1 cup whipping cream
1/2 pound bittersweet (not unsweetened) or semisweet chocolate, chopped

J 


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cn a large bowl, whisk together flour, milk, cocoa powder, powdered sugar, eggs and oil until
smooth. (You can also do this with an electric mixer.)

Heat a large nonstick pan on mediumlow heat, and grease with cooking spray. Pour 1/4 cup
crepe mixture into pan, immediately the pan so that the batter spreads out thin into a large circle.
Cook for 1 to 2 minutes or until bottom of crepe is light golden brown. Flip; cook ×0 seconds to
1 minute or until light golden brown. Repeat with remaining cooking spray and crepe mixture.

To serve, spoon whipped cream into center of each crepe. Top with sliced bananas and fold each
edge of crepe over filling. Drizzle with chocolate syrup and any additional toppings. Serve
warm.

(This batter will also keep in the refrigerator for up to a day.)

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