2021 - George Felfoldi (Ebook - Cooking) - Cooking Through A Pandemic, 221 Pages

COOKING THROUGH A
PANDEMIC
BY
GEORGE FELFOLDI
COOKING THROUGH
A PANDEMIC
' -v* 1 »* I
^
rf 1M
< IV
--
I!
2 >
* 3 «9 \s
T'
'
1
%
M as-;
r« * fl
ft >
• •V
* I1
*
s
<2
V;
/ *
?
t *
1 1
By
George F. Felfoldi
© 2021, George F. Felfoldi
COOKING THROUGH
A PANDEMIC
. r
M
f
3
*
—
•i2B
L
r *
nr .. i
% !
*
V
.
J
/ "t 3.
1
i
k
COPYRIGHT INFORMATION
© 2021, George Felfoldi
Please feel free to distribute this e-Book,

As long as all the information is intact,
And is unchanged.
ALL OTHER COPYRIGHTS
BELONG TO THEIR RESPECTABLE
OWNERS.
TABLE OF CONTENTS
Title Page
Copyright Information
Table Of Content
Dedication
Special Thanks
About The Author
Other Books By The Author
Chapter 1 – Soups & Stews

A Passed Down Corn Chowder
Beef Winter Stew
Homemade Cream Of Chicken Soup
Homemade Broccoli Chowder
Rich Homemade Chicken 'N' Dumpling Soup
Chapter 2 – Main Dishes
A Textured Thanksgiving Dinner
Great Tasting Turnip Fries
Super Simple Roasted Rutabaga
American-Styled Hungarian Goulash
Ground Beef Casserole
Bettyann's Spanish Rice With Sausage
Grilled Pork Chops With Lemon
Hungarian Mushroom And Sausage Lasagna
Chapter 3 – Breads & Baked Goods

Apple Pudding
New Apple Clafoutis
Coconut-Lemon Meringue Pie
Tropical Bar Cookies
Strawberry Scones
No Fry Apple Fritters
George's Applesauce Bread
Apple Cobbler
Butterscotch Brownies
Applesauce Bread (aka) Apple Bread
Basic Cookie Dough
Black Pepper, Cheddar Rosemary Cookies
Cookie Dough Sprinkle Bars
Jam Drop Cookies
Cranberry & Pistachio Cookies
Cookie Cut-Outs
Chocolate Mint Cookie Buttons
Gingerbread Cut-Out Cookies
Cranberry Walnut Round Loaf
Braided Raisin Cinnamon Bread
Candied Fruitcake Fudge
Bettyann's Marble Fudge
Peanut Butter Oat Bars
Magic Wafer Cookie Bars
Garlic Monkey Bread
Bettyann's Apple Pastry
Rum Ball Brownies
Braided Egg Bread
Chapter 4 – Salads And Dips

Rotini Pasta Salad Bowl
Risotto With Sweet Peppers
Oven-Roasted Chicken Breasts
Balsamic And Olive Oil Dip
Strawberry Scones
Cheese Puffs
Chapter 5 – Deserts
Strawberry Parfait
Apple Cranberry Custard Vanilla Cream Tarts
Banana Coconut Shortbread Stacks
Easy No-Bake Cherry-Blueberry Cheesecake
Signature Shortbread
Classic Date-Squares or (Blueberry Squares)
Fabulous Baby Cakes With Lemon Buttercream Icing
Millie's Cookies
Millie's Vanilitze
Millie's Sweet Bread
Dreamy Apple Butter Sandwich Cookies
Chapter 6 – Drinks & Punch

Local Harvest Toddy
Deck The Halls
Santa's Surf Shack
A Tropical Holiday
Naughty And Nice Caesar
Festive Manhattan
Micro Manhattan
Smoking Ginger
Lemon, Honey And Ginger Toddy Mix
Gold Rush Ginger Lemon Chillin'
Organic Mistletoe Mule
Caesar Shaking
Lemon Pomegranate Martini
Summer Carrot Detox Smoothie
Smoothie For Stress Relief
Kale Energy Boosting Smoothie
A Mean Green Packed Smoothie
Nothing Beets Smoothie
Chapter 7 – Kitchen Tips

Fridge Food Guide
Cooking Measures
Liquid Measures
More Measures
DEDICATION
I would like to dedicate this e-Book
To my late mother, father, brother,
And also to all my readers
And friends.
THIS BOOK IS TO YOU ALL.

SPECIAL THANKS
I would like to thank all the people,
Companies, Organizations,
Family and friends that made
This e-Book possible.
The Toronto Public Library

Health Canada
Metro News Media
Toronto Star Newspaper
Dr. P.K. Fung, M.D.
My Family Members
Toronto General Hospital
Toronto Western Hospital
Liquor Control Board Of Ontario
Dr. Sydney Davis, M.D.
High Rise Magazine
Dr. Harvey Kline, M.D.
Dr. Michael Mohan, M.D.
The Sun Media
Gay Lea Foods Co-operative Ltd.
Dairy Farmers Of Canada
North York Mirror
ABOUT THE AUTHOR
George F. Felfoldi
Dr. George Felfoldi is an Independent

Baptist Minister, An Author, Song writer
And Musician who is a native to
Toronto, Ontario, Canada.
George holds several doctors degrees in
Various fields and has written several books,
On different subjects such as:
Occult, Health, Religion, Herbals,
Cooking, Ships, Nature,
and also Poetry and Lyrics.
George is also married and
Has four grown children,
And living in Toronto, Ontario.
OTHER BOOKS BY
THE AUTHOR
2006
Katoomba - Columbia
The Powers of Garlic
Speaking to God Through Prayers
Ginger the Herb and Root Guide
The Complete Book On Angels
Chamomile The Healing Herb
The Healing Powers of Aloe Vera
The Healing Powers of Cranberry
The Healing Powers Of Seaweed And Algae
The Spiritual Key To Healing
The Healing Powers of Pomegranate
2007
The Healing Powers Of Blueberries

AMD – Age-Related Macular Degeneration
A Modern Look At Solar Power
The Healing Powers of Oregano
The Healing Powers of Coconuts
The Book of Spells :White Magic Vs. Black Magic
The Healing Powers of Cherries
Experimenting With the G-Spot
Sex Magic
The Images of God
The Healing Powers of Thistles
The Felfoldi’s :Medical Herbal Encyclopedia
The Complete Book on Herbal Magick
The Herbs And the Animals of the Bible
The Road To Better Health
The Gnomes In Mythology
The Magic of Having Great Sex
The Healing Powers of Strawberries
The Backyard Terror :Squirrels
Changing The Way We Look At Wolves
Cooking With Eggs Cookbook
The Healing Powers Of Watermelons
2008
The Healing Powers of Mangos

The Complete Book On Angels (Second Edition)
The State of Man (In Relationship To The Bible)
The Healing Powers of Tomatoes
The Schooner, Bluenose II
The Healing Powers of Mushrooms
A Modern Look At Parapsychology
Angel Light Bible Studies (A complete 22 lesson course)
Peach Popourri (A book on Peaches)
Hypnosis For Self Betterment And Healing
The Down To Earth Cookbook
The Science of Faith and Other God’s Sciences
World Wide Ghosts & Hauntings
The Modern Look At Poetry
2009
The Science of Mind Transformation

A New Look at Scheurmann’s Disease
Loch Ness Mystery
In Search of Mysterious Primates
The Healing Powers of Pineapples
The Healing Powers of Limes
The Scottish-Hungarian Cookbook
Cooking With Friends Cookbook
Spirit Orbs Photography
The Secret of Healthy Living
The Healing Powers of Mr. Garlic
The Complete Book On Herbal Magick (2nd. Edition)
Spellcasting :White & Black Magic
The Healing Powers of Kiwi Fruit
A World Of Food Cookbook
A Psychic Connection To 2012
Paranormal Phenomenon :Levitation
Aliens Are Among Us
2010
The Devil And His Demons :Activities, Facts & Evidence
2012
Bed Bugs In The Woodwork
The Cockroach Invasion
The Basics of the Chinese Zodiac
Focusing the Mind, The Inner Universe
The Healing Properties of Honey
2014
The Toe Nail Fungus Book

The Healing Powers of Peppermint
The Healing Powers of Dandelion
The Healing Powers of Cloves
2015
The New Age Cookbook

From My Table Cookbook
Tranquility Of Mind :Modern Lyrics And Poetry
2021
Cooking Through A Pandemic

CHAPTER
SOUPS & STEWS

A PASSED DOWN CORN CHOWDER
PREP. TIME: 15 minutes

COOKING TIME: 30 minutes
TOTAL TIME: 45 Minutes
MAKES: 8 servings
INGREDIENTS:
. 1/2 cup diced bacon

. 4 medium potatoes, peeled and chopped
. 2 small onions chopped
. 2 cups water
. 3 cups cream-style corn
. 2 tsp salt
. 1/4 tsp black pepper
. 2 cups half-and-half milk
METHOD:
Place the bacon in a large pot over medium-high heat, and

cook until crisp. Drain and crumble, reserving about 2 tbsp
drippings in the pot.
Mix potatoes and onions into the pot with the crumbled
bacon and reserved drippings. Cook and stir for about 5
minutes. Pour in the water, and stir in corn. Season with salt
and black pepper. Bring to a boil, reduce heat to low, cover
the pot. Simmer for 20 minutes, stirring frequently, until the
potatoes are tender.
Warm the half-and-half milk in a small saucepan until it

bubbles. Remove from the heat before it boils, and mix into
the chowder just before serving.
BEEF WINTER STEW

COOKING TIME: 1 1/2 Hrs.
MAKES: 4 servings
INGREDIENTS:
. 1 lb cubed stewing beef

. 1/2 tsp salt, divided
. 1/2 tsp black pepper, divided
. 1 tbsp oil
. 2 small or 1 large peeled and cubed potatoes (about 1 lb.)
. 1 small chopped onion
. 1 tbsp minced fresh ginger
. 2 cloves garlic, minced
. 1 stalk celery, cut into 4 pieces
. 2 cups beef broth
. 1 cup milk
. 2 tbsp all-purpose flour
. 2 cups chopped spinach
. 1/2 cup plain Balkan-style yogurt
. 2 tbsp chopped fresh cilantro
METHOD:
. Sprinkle the beef with half of the salt and pepper.
. In a large, deep saucepan, heat the oil over medium high

heat. Brown the beef all over and place on a plate. Reduce
heat to medium. Add the onions and cook, stirring for 3
minutes. Add garlic and ginger, stirring to coat well. Add
broth, remaining salt and pepper and return the beef and any
juices to the saucepan; bring to a boil.
. Reduce the heat to a gentle simmer; cover and cook for 30
minutes. Stir in potatoes; cover and simmer for about 30
minutes or until the beef is tender.
. In a small bowl, whisk milk and flour until smooth. Stir into
stew along with with spinach and cook, stirring for about 5
minutes or until thickened and spinach is wilted. Remove
from heat and ladle into serving bowls.
. In another small bowl, stir together the yogurt and cilantro.

Dollop on top of stew in each bowl to serve.
HOMEMADE CREAM OF CHICKEN SOUP
INGREDIENTS:
. 2 onions, chopped
. 1 tbsp margarine
. 3 cups chicken broth
. 3 medium carrots, cut into 1/4 pieces
. 3 medium potatoes, cubed and peeled
. 2 cups cooked chicken, cubed
. 2 tbsp minced fresh parsley
. 1/4 tsp salt, to taste
. 1/4 tsp pepper, to taste
. 1/4 cup all-purpose flour
. 1 cup milk
. 1 (8 oz) pkg cream cheese
METHOD:
. In a large saucepan, heat the margarine on medium heat,

then toss in the onions and saute. Add your broth, potatoes,
carrots. Turn up the heat and bring to a boil.
. Reduce your heat; cover and simmer for about 15 minutes,
or until the vegetables are tender.
. Add the chicken, parsley, salt and pepper until heated
through.
. In a bowl whisk the flour and milk until smooth, then stir into
your pan of vegetables.
. Bring the mixture to a boil, cook and stir for 3 minutes (until
the soup has thickened).
. Reduce heat to simmer and add the cream cheese.
. Stir until the cheese has melted and heated through.
. Ladle into 8 soup bowls or save some for later.
. Garnish or sprinkle with your favorite herbs (optional)
HOMEMADE BROCCOLI CHOWDER
TOTAL TIME: 30 minutes

MAKES: 1 1/2 quarts
INGREDIENTS:
. 3 cups broccoli florets, fresh

. 2 cups potatoes, peeled and diced
. 2 cups water
. 1/3 cup green onions, sliced
. 1 tsp salt, to taste
. 1/2 tsp pepper, to taste
. 3 tbsp margarine (or butter)
. 1/8 tsp ground nutmeg
. 2 cups milk
. 1/2 cup cheddar cheese, shredded
METHOD:
. In a large saucepan, combine the first 6 ingredients. Bring to

a boil.
. Reduce heat; cover and let simmer for 12 to 14 minutes or
until your vegetables are tender.
. Meanwhile, in another saucepan, melt the margarine.
. Stir in the flour and nutmeg until smooth.
. Gradually at the milk.
. Bring to a boil; cook and stir for 2 minutes or until it is
thickened.
. Stir into vegetable mixture; heat through.
. Sprinkle with cheese.
RICH HOMEMADE
CHICKEN 'N' DUMPLING SOUP

COOKING TIME: 2 3/4 hours
MAKES: 12 servings
INGREDIENTS:
. 1 broiler/fryer chicken (about 3 1/2 to 4 pounds), cubed

. 2 1/4 quarts cols water
. 5 chicken bouillon cubes
. 6 peppercorns, whole
. 3 cloves garlic, whole
. 1 (10 3/4 oz) can cream of mushroom soup, undiluted
. 1 1/2 cups carrots, chopped
. 1 cup peas (fresh or frozen)
. 1 cup celery, chopped
. 1 cup potatoes, peeled and chopped
. 1/4 cup onions, chopped
. 1 1/2 tsp salt
. 1 tsp Hungarian paprika
. 2 bay leaves
DUMPLING INGREDIENTS:
. 2 cups all-purpose flour

. 4 tbsp baking powder
. 1 tsp salt
. 1/4 tsp pepper
. 1 egg, beaten
. 2 tbsp butter, melted
. 3/4 to 1 cup milk
. Snipped fresh parsley, optional
METHOD:
. Place your chicken, water, bouillon, peppercorns and garlic in

a stockpot. Cover and bring to a boil; skim the foam. Reduce
the heat; cover and let simmer for 60 minutes or until the
chicken is tender. Strain broth; return to stockpot.
. Remove your chicken and set it aside to cool enough to
handle. Remove meat from bone; discard bones and skin and
cut into small cubes. Cool broth and skim off all fat.
. Return chicken to stockpot with soup, vegetables and
seasonings; bring to a boil. Reduce heat; cover and let simmer
for 60 minutes. Uncover; increase heat to a gentle boil.
Discard bay leaves.
.FOR DUMPLINGS: Combine dry ingredients in a medium bowl.
Stir in egg, butter and enough milk to make a soft moist stiff
batter. Drop by teaspoonful into soup. Cover and cook
without lifting the lid for about 20 minutes. Sprinkle with
parsley if desired.
CHAPTER
2
MAIN DISHES
m
’ u
m
- lll- - 1
F
r
u
m.'A
i
VTT
*
tl
rri
n
1.r 0
1
T-
,
'
W
u
TTT
1 w i
1«
. k
f
Off ,'
.4
A TEXTURED
THANKSGIVING DINNER
IF YOU WANT the flavours of Thanksgiving but you don't want

to cook a whole turkey than this one-pan Thanksgiving strata
is ideal. It has all the flavours, texture and “wow factor” of a
traditional Thanksgiving dinner, but will leave you with time
to enjoy the season. Don't forget to the cranberry sauce to go
with it.

MAKES: 8 to 10 servings
INGREDIENTS:
. 2 mild sausages (your choice) Hungarian, Polish or Italian,

castings removed
. 1 cup butter, divided
. 4 large onions, thinly sliced
. 1 large or 2 small potato (about 1 lb), peeled and cubed
. 4 cups (about 1 L) cubed crusty bread (about 1 inch pieces)
. 2 cups chopped or pulled cooked chicken
. 1 cup baby spinach, coarsely chopped
. 2 tbsp chopped fresh thyme
. 2 tbsp chopped fresh sage
. 4 large eggs
. 1 1/4 cups milk
. Pinch of salt and pepper
METHOD:
. In a large skillet, cook sausages over medium heat until

browned and no longer pink inside. Scrape into a large bowl
and discard excess fat. Return skillet to medium heat and add
1/2 cup of butter. Add onions, salt and pepper and cook,
stirring occasionally, for about 25 minutes or until caramelized
and very soft. Add to sausage.
. Return skillet to medium heat and add potatoes, stirring for

about 15 minutes or until they are tender and golden. Add to
the bowl. Stir in bread, chicken, spinach, thyme and sage.
Spread mixture in the same skillet.
. Preheat oven to 350F. In a small microwaveable bowl, melt

the remaining butter. Drizzle over the bread mixture.
. In another bowl, whisk eggs, then whisk in milk, salt and

pepper until combined. Drizzle over bread mixture. Bake for
about 45 minutes or until golden and knife inserted into the
centre comes out clean.
. Let cool slightly before serving.

GREAT TASTING TURNIP FRIES
(Preheat oven to 425F.)

TOTAL: 45 minutes
MAKES: 8 servings
INGREDIENTS:
. 3 lbs turnips
. 1 tbsp vegetable oil
. 1/3 cup Parmesan cheese (grated)
. 1 tsp garlic salt
. 1 tsp onion powder
METHOD:
Preheat oven to 425 degrees F. Line a baking sheet with a

piece of aluminum foil and lightly grease.
Peel the turnips, and cut into French fry-sized sticks, about 1/3
by 4 inches. Place into a large bowl, and toss with the
vegetable oil to coat.
Place the Parmesan cheese, garlic salt, paprika, onion powder

in a resealable plastic bag, and shake to mix. Place the oiled
turnips into the bag, and shake until they are evenly coated
with the spices. Spread out onto the prepared baking sheet.
Bake in preheated oven until the outside is crispy, and the

inside is tender, about 20 minutes. Serve right away.
SUPER SIMPLE ROASTED RUTABAGA
Roasting brings out the natural sweet flavor of the rutabaga,

and it is super easy to cook this type of vegetable. This is a
very simple recipe and a real treat for any rutabaga lover. A
sharp vegetable peeler will easily peel the tough, waxy skin of
the rutabaga, and use a sharp knife to cut the hard vegetable
into small chunks.
PREHEAT OVEN TO: 425 F.

INGREDIENTS:
. 1 or 2 rutabaga (about 1 1/2 to 2 lbs.)

. 3 tbsp oil (Vegetable or Olive)
. Salt (to taste)
. Black pepper (fresh ground, to taste)
. 1/4 to 1/2 tsp freshly ground nutmeg (Optional)
. 1 tbsp freshly chopped parsley (Optional)
METHOD:
. Gather all the ingredients.

. Preheat oven to 425 F.
. Line a large rimmed baking sheet with tin foil.
. Peel the rutabaga(s) and cut into 1 inch pieces.
. In a large bowl or food storage bag, toss the diced rutabaga
with the oil, salt, pepper, and nutmeg if using.
. Arrange the rutabaga in a single layer on the prepared baking
sheet.
. And bake for 40 to 50 minutes, or until tender and light
brown.
. Toss with fresh chopped parsley, if desired.
. Serve and enjoy.
TIP:
. Freeze roasted cooled rutabagas and other root vegetables in

a single layer on a baking sheet until solid. Pack frozen root
vegetables into a small individual portion containers or
freezer bags. Reheat them or use them in soups and stews.
AMERICAN-STYLED
HUNGARIAN GOULASH

TOTAL TIME: 1 hr 50 minutes
INGREDIENTS:
. 3 tbsp butter
. 2 lbs beef stewing meat, cubed
. 1 pinch of caraway seeds (optional)
. 8 onions, sliced
. 1 clove garlic, minced
. 1 tbsp lemon zest
. 1 (6 oz) can tomato paste
. 1 (10. 5 oz) can beef consomme
. 1 (10 oz) package broad egg noodles, cooked, rinsed, drained
. 1/4 tsp salt (for water)
METHOD:
. Melt butter in a large pot over medium heat. Add the

stewing meat, caraway seeds, onions and paprika.
. Cook and stir until the meat is browned, and the onions are
translucent.
. Add the garlic and lemon zest, and cook for about a minute,
then stir in the tomato paste and beef consomme, adding
some water if necessary to cover the meat.
. Cover, and let simmer over medium-low heat for 1 hour and
30 minutes.
. JUST BEFORE the meat is done cooking, bring a large pot of
salted water to a boil.
. Add the egg noodles, and cook until tender, about good 8
minutes.
. Drain and serve the goulash spooned over the egg noodles.
NOTE: If you want you can also serve the goulash over cooked
rice, (your choice).
GROUND BEEF CASSEROLE

MAKES: 6 servings
INGREDIENTS:
. 1 lb ground beef
. 1/2 lb hot Italian sausage
. 2 onions, chopped
. 1 bell pepper, chopped
. 1 tsp salt
. 1/4 tsp dried oregano
. 1/8 tsp ground black pepper
. 1 (26 oz) jar spaghetti sauce
. 1 (16 oz) pkg frozen mixed vegetables, thawed
. 1 (8 oz) pkg refrigerated crescent roll dough
. 1 cup shredded Cheddar cheese
METHOD:
. Preheat oven to 350 degrees F. Grease a 13x9 inch baking

dish.
. Cook and stir ground beef, sausage, onions, and bell pepper
together in a large skillet over medium heat until the beef and
sausages are completely browned and crumbled, 7 to 10
minutes. Drain the grease from the skillet and return to heat.
. Stir flour, salt, oregano, and black pepper into the beef
mixture. Pour spaghetti sauce over the mixture. Add mixed
vegetables; bring mixture to a simmer and cook for 5 minutes.
Transfer the mixture to preheated baking dish.
. Roll crescent dough into a flat layer atop the beef mixture;
sprinkle with Cheddar cheese.
. Bake in preheated oven until the dough is golden and all the
cheese has melted, about 30 minutes.
BETTYANN'S SPANISH RICE
WITH SAUSAGE
PREHEAT OVEN: 400 F.

MAKES: 6 – 7 servings
INGREDIENTS:
. 7 – 8 pork sausage links, full (or 6 slices bacon, diced)

. 1/4 cup onions, chopped
. 1/4 cup green peppers, chopped
. 3 cups cooked rice
. 1 can (1 pound) tomatoes
. 1 1/2 tsp salt
. 1 tbsp butter (or oil, or margarine)
METHOD:
. In a large frying pan saulte your onions and green peppers in

1 tbsp butter.
. Cook until onions are tender.
. Stir in the remaining ingredients.
. Cook uncovered on low heat for about 15 minutes.
NOTE:
. To cook in oven; Heat oven to 400 F. Pour mixture into a

greased 1 1/2 quart casserole dish and bake uncovered for 25
to 30 minutes.
. Omit bacon and substitute it 7 to 8 pork sausage links, cut
into 3/4 pieces (about 2 cups), or place all 8 sausages uncut on
top, cook sausages until brown.
GRILLED PORK CHOPS
WITH LEMON
PREHEAT THE GRILL:

MAKES: 4 servings
INGREDIENTS:
. 4 pork chops (or veal chops), each about 1 inch thick

. 1 tsp salt
. 1/2 tsp dried oregano
. 1/4 tsp black pepper, crushed
. Vegetable oil, to taste
. 1/2 tsp Hungarian paprika
. Lemon wedges, to taste
METHOD:
. Preheat the grill, set the burners to medium-high. Oil the
grate.
. Place the pork chops on a large plate and sprinkle with the
salt, oregano, paprika and pepper.
. Let rest for 10 minutes. Pat dry and oil lightly.
. Grill the meat for 3 to 4 minutes on each side. Let rest for 5
minutes, then serve with a squeeze of lemon.
HUNGARIAN MUSHROOM AND
SAUSAGE LASAGNA

MAKES: 8 – 10 servings
INGREDIENTS:
FOR VEGETABLE AND SAUSAGE SAUCE:
. 1/2 lb white mushrooms, halved

. 1 medium onion, cut into 8 pieces
. 1 celery stalk, cut into pieces
. 3 garlic cloves, halved
. 3/4 lb (350 g) mild Hungarian sausage meat
. 3 tbsp oil
. 1 can (28 oz) plum tomatoes, diced
. 1/2 cup chicken broth (or water)
. 1 tsp dried oregano
. 1/4 tsp red chili flakes
. Bechamel
. 1/3 cup butter
. 3 cups milk
. 1/2 cup Parmesan cheese, freshly grated
FOR TOPPING:
. 12 lasagna noodles, cooked until al dente

. 2 cups mozzarella cheese, grated
METHOD:
. In a food processor, finely chop the mushrooms. Transfer to
a large bowl. Finely chop the remaining vegetables. Set aside
with the mushrooms.
. In a pot over medium high heat, brown the sausage meat in

the oil while breaking it up with a wooden spoon. Add the
vegetable mixture and cook for 5 minutes, stirring often.
. Add the remaining ingredients. Season with salt and pepper.

Bring to a boil and let simmer for 40 minutes.
FOR BECHAMEL:
. Meanwhile, in another pot over medium heat, melt the

butter. Add the flour and cook for 1 minute while stirring with
a whisk. Add the milk while whisking. Bring to a boil. Simmer
gently for 2 minutes or until thickened. Add the cheese and
stir until completely melted. Season with salt and pepper, and
keep warm.
FOR ASSEMBLY:
. With the rack in the middle position, preheat oven to 375 F.
. Cover the bottom of a 13 x 9 inch baking dish with 1 cup of

the vegetable sauce. Cover with a layer of lasagna noodles
and half of the bechamel. Cover another layer of noodles and
2 cups of the vegetable sauce. Continue layering the
remaining bechamel sauce, noodles and vegetable sauce for a
total of 4 layers. You can freeze it at this stage, if you desire.
. Top with the mozzarella. Place the baking dish on a baking

sheet.
. Bake for 40 minutes. Brown the top under the broiler, if

desired.
. Let sit for 15 minutes before serving.

CHAPTER
3
*
4
-, *
•- .v,; ^ •
-
as :.. £
* -
.
>. -
%
BREADS &
BAKED GOODS
APPLE PUDDING
Prep. Time: 20 minutes

Cooking Time: 8 Minutes
Baking Time: 40 to 45 minutes
Serves: 6 to 8 people
INGREDIENTS:
. 5 – 6 apples (Cortland or spartan)

. 1 tbsp butter
. 4 eggs
. 1/2 all-purpose flour
. 1/2 cup granulated sugar
. 2 cups milk
. 2 tsp vanilla extract
. 2 tsp salt
. 2 tbsp granulated sugar
METHOD:
Butter a 9 inch deep-dish glass pie plate or 8 inches glass

baking dish.
Remove peel and cores from apple and discard.
Slice apple into thin wedges or pieces; measure out 4 cups.
In a large skillet, melt butter over medium heat. Add apples

and cook, stirring occasionally with a spatula, until apples are
tender, about 8 minutes.
Spread apples evenly in prepared pie plate or baking dish.

In a large bowl, whisk together eggs, flour and 1/2 cup of
sugar until blended. Gradually whisk in milk, vanilla and pinch
of salt.
Gently pour milk mixture over the top of apples.
Bake in 350F oven for 40 to 45 minutes or until top is puffed

and set. Remove from oven and sprinkle with 2 tbsp of sugar.
Boil for 2 minutes or until golden brown. Let cool on a wire
rack.
Serve warm or cold with ice cream or custard, if desired.
NEW APPLE CLAFOUTIS
Serves: 6 to 8 People
Baking Time: 45 minutes
(Preheat oven 350F)
INGREDIENTS:
. 2 tbsp butter
. 6 cups pared and sliced apples
. 1/2 cup milk
. 1/3 cup flour
. 1/4 cup sugar
. 3 eggs
. 2 tbsp apple brandy or rum (Optional)
. 1/4 tsp baking powder
. 1/4 ground cinnamon
METHOD:
In a frying pan, melt butter over medium heat.
Saute apples until they are tender, about 6 to 8 minutes.
Arrange apple slices in greased 2-quart shallow baking dish.
In a blender or food processor, blend all other ingredients

until they are smooth.
Pour over apples, separating slices with a fork and allowing

the batter to flow between.
Bake for 40 to 45 minutes or until knife inserted in the middle

comes out clean. Serve warm.
COCONUT-LEMON MERINGUE PIE
(Preheat oven to 425F)

Serves: 8 people
INGREDIENTS:
. 1 1/2 cups graham wafer crumbs

. 1/2 cup unsweetened shredded coconut
. 1/2 cup margarine
. 1 can (19 oz) lemon pie filling
METHOD:
Grease a 9 inch pie plate and set aside.
In a bowl, combine graham wafer crumbs, coconut and

margarine.
Press into pie plate; chill until ready to fill.
Fill pie shell with lemon pie filling.
Meringue:
. 2 egg whites
. 1/4 cup sugar
Beat egg whites until foamy and gradually beat in sugar until
stiff peaks are formed.
Top pie with meringue, sprinkle with a little coconut and bake
about 5 minutes or until golden. Let cool before serving.
TROPICAL BAR COOKIES
INGREDIENTS: Crust
. 1/2 cup chopped walnuts

. 1 cup whole wheat flour
. 1/3 cup margarine
. 1/4 cup lightly packed brown sugar
METHOD:
Chop 1/4 cup nuts. Mix with flour, margarine and brown
sugar. Press into bottom of 9 inch square baking pan.
Bake for 12 minutes.

INGREDIENTS: Filling
. 1 can (19 oz) crushed pineapple in unsweetened pineapple

juice
. 1 pkg (250g) cream cheese
. 1 egg
. 1/4 cup granulated sugar
1/3 cup flaked coconut
METHOD:
Drain pineapple well. Beat cream cheese, egg, sugar, vanilla

and drained pineapple. Pour over partly baked crust. Top with
remaining walnuts and coconut.
Bake about 35 minutes or until golden brown. Let cool on a

wire rack.
STRAWBERRY SCONES
MAKES: 12 scones
INGREDIENTS:
. 1 1/2 cup strawberries

. 2 1/4 cups flour
. 3 tbsp sugar
. 2 tsp baking powder
. 1/4 tsp salt
. 6 tbsp margarine
. 2/3 cup milk
METHOD:
Hull strawberries and cut into 1/2 inch pieces and set aside.
In a large bowl, mix together flour, sugar, baking powder and

salt. Cut in margarine until mixture resembles course crumbs.
Stir in reserved strawberries. Toss well to coat. Add milk, and
using a fork, toss lightly together until mixture holds itself.
Form into a ball with floured hands. On floured board, roll

dough out to 1/2 inch thickness. Cut into 2 1/2 inch circles.
Place on greased baking cookie sheet and bake for 12 minutes

or until golden. Serve warm.
NO FRY APPLE FRITTERS

COOING TIME: 35 minutes
ADDITIONAL: 10 minutes
TOTAL: 60 minutes
MAKES: 8 servings
INGREDIENTS:
. 1/2 cup white sugar

. 3 tbsp ground cinnamon
. 1 (10 oz) can refrigerated buttermilk biscuits, separated and
cut into 1 inch chunks
. 1 apple, peeled and chopped
. 1/2 cup chopped pecans
. 1/2 cut butter, melted
. 3/4 cup brown sugar
METHOD:
Preheat your oven to 350 F.
Mix white sugar and cinnamon together in a large resealable

bag; add biscuits and seal. Shake bag until biscuits are coated
in cinnamon sugar.
Arrange half the apples and half the pecans in a round

formation in an 8x8 inch pan; top with half the coated
biscuits. Arrange half the remaining apples and pecans in a
second layer and top with coated biscuits.
Melt butter in a saucepan over medium heat; dissolve brown
sugar and vanilla extract in the melted butter. Pour butter
sugar mixture over biscuit mixture.
Bake in the preheated oven until biscuits are cooked through,

about 35 minutes.
Cool fritters in pan for 10 minutes before serving it.

GEORGE'S APPLESAUCE BREAD

PREP. TIME: 10 Minutes
TOTAL TIME: 1 HR 10minutes
MAKES: 12 servings
INGREDIENTS:
. 1 1/4 cup applesauce (home made or canned)

. 1 cup white sugar
. 1/2 cup vegetable oil
. 2 large eggs
. 3 tbsp milk
. 1 tsp baking soda
. 1/2 tsp ground cinnamon
. 1/4 tsp ground allspice
. 1/4 tsp salt
. 1/2 cup chopped pecans (Optional)
METHOD:
Preheat your oven to 350 degrees F. Lightly grease a 9x5 inch

loaf pan.
In a large bowl, combine the applesauce, sugar, oil, eggs and

milk; beat well. Sift in the flour, baking soda, baking powder,
cinnamon, nutmeg, allspice and salt; stir until smooth. Fold in
the pecans. Pour batter into prepared loaf pan
Bake in preheated oven for 60 minutes, or until a toothpick

inserted into centre of the loaf comes out clean.
APPLE COBBLER

ADDITIONAL: 15 minutes
TOTAL: 65 minutes
MAKES: 9 servings
INGREDIENTS:
. 1 cup self-rising flour

. 1 cup sugar
. 1/2 cup butter, softened
. 1/2 tsp ground cinnamon
. 4 Granny Smith apples, cored and sliced
. Reserved 3/4 cups of flour
METHOD:
Preheat oven to 350 degrees F. Grease a 9x9 inch baking dish.
Mix flour, butter, sugar, and cinnamon together in a bowl

using a pastry blender or a fork until crumbly; reserve 3/4 cup
flour mixture to use as topping.
Sprinkle a light layer of flour mix into the prepared baking

dish; top with a layer of apples. Continue alternating layers of
flour mixture with apples and ending with apples. Sprinkle top
apple layer with the reserved 3/4 cup flour mixture.
Bake in the preheated oven until apples are tender and

topping is lightly browned, 30 to 35 minutes. Allow cobbler to
cool for 10 to 15 minutes before serving.
BUTTERSCOTCH BROWNIES
INGREDIENTS:
. 1/3 cup melted butter

. 1 cup brown sugar
. 1 large egg
. 7/8 cup flour
. 1/4 tsp salt
. 1/4 cup chopped walnuts
. 1 tsp vanilla
METHO:
. Mix well all the ingredients. Put into a 9 inch square pan
(greased and floured) and bake in 300 degrees F. Oven for 15
minutes (when cake tester comes out clean).
Make a butter icing; using the grated rind from the orange and
orange juice as the liquid.
Ice the brownies and put maraschino cherries (cut in half) on

top for decoration.
APPLESAUCE BREAD
(aka) APPLE BREAD
This applesauce cake is a sweet loaf recipe. Some people call it

an “Apple Bread”, because technically is a quick bread. The
applesauce is the recipe adds sweetness while cutting down
on the amount of sugar in the recipe and keeps the bread nice
and moist.
MAKES: 1 loaf
SERVING: 10 people
INGREDIENTS:
. 1 cup applesauce (home made or canned)

. 1/3 cup oil
. 2 large eggs
. 3 tbsp milk
. 2 cup flour
. 1 tsp baking soda
. 1/2 tsp cinnamon
. 1/4 tsp salt
. 1/4 tsp nutmeg
. 1 cup sugar
METHOD:
Preheat oven to 350 degrees F.
Mix the first five ingredients together. Mix the rest of the
ingredients separately. Add the dry ingredients to the wet and
mix well. Lightly grease a loaf pan. Place the mixture in the
pan and bake for 1 hour.
BASIC COOKIE DOUGH
This dough mixture can be used for different types of cookies.

Perfect for assorted treats to give to friends and family.
INGREDIENTS:
. 2 cups butter, softened

. 1 cup white granulated sugar
. 1/4 cup cornstarch
. 4 1/2 cups all-purpose flour
METHOD:
. Beat butter, sugar and vanilla in a large mixing bowl until

lightly and creamy. Add flour and cornstarch; until
incorporated.
. Remove the dough to floured surface, kneed lightly and
divide into quarters.
TIPS:
. Dough can be wrapped in plastic wrap, flattened to discs and

can be refrigerated for up to 5 days. Let it thaw to rook
temperature before using again.
BLACK PEPPER, CHEDDAR
ROSEMARY COOKIES
CHILL TIME: 60 minutes
BAKE TIME: 15 minutes
MAKES: 16 cookies
INGREDIENTS:
. 1/4 batch basic cookie dough

. 1 tsp black pepper
. 1 cup Cheddar cheese, shredded
. 1 tsp finely chopped fresh Rosemary
METHOD:
. Preheat oven to 350 degree F. Line baking sheet with

parchment paper.
. Combine cookie dough with remaining ingredients. Roll into

9 inch log. Wrap in plastic wrap and refrigerate for 1 hour or
until firm.
. Slice the dough into 1/4 inch thick pieces, and place on
prepared baking sheet. Bake in preheated oven for 13 to 15
minutes or until golden. Let cook on a wire rack.
COOKIE DOUGH SPRINKLE BARS

BAKING TIME: 30 minutes
MAKES: 16 bars
INGREDIENTS:
. 1/4 batch of basic cookie dough

. 1 cup semi-sweet, dark or milk chocolate chips
METHOD:
. Preheat oven to 350 degree F. Grease and line 8 inch square

baking pan with parchment paper. Pat dough into bottom of
pan.
. Bake in preheated oven for 25 to 30 minutes or until firm and
golden. Remove and sprinkle with chocolate chips. Return to
oven for another 1 minute.
. Remove, spread chocolate to cover top and immediately top

with sprinkles, (candy or nuts) if using. Cool on a wire rack,
then top with icing, if desired; refrigerate to set.
. Cut into bars, and serve.

JAM DROP COOKIES

Baking time: 15 minutes
MAKES: 16 cookies
INGREDIENTS:

. 1/3 cup ground walnuts (or pecans)
. 1/3 cup Apricot jam (or Raspberry jam)
METHOD:
. Preheat the oven to 350 degree F. Line a baking sheet with

parchment paper.
. Combine the walnuts with cookie dough. Roll into 16 balls.
Place on prepared baking sheet and gently press down. Press
the end of a wooden spoon into the centre of each ball to
form an indentation.
. Bake in preheated oven for 12 to 15 minutes or until golden.

Remove from the oven and carefully reform indentations with
the end of spoon.
. Let cool on rack and fill with jam.
TIPS: You can try to fill the centre with, Strawberry jam, or
Raspberry jam, Blueberry jam, Blackberry jam or Orchard
Berry jam. All these jams work great.
CRANBERRY & PISTACHIO COOKIES

MAKES: 16 cookies
INGREDIENTS:

. 1/2 cup white chocolate chips
. 1/4 cup chopped pistachios (or walnuts)
. 1/4 cup dried cranberries
METHOD:
. Preheat oven to 350 degree F. Line a baking sheet with

parchment paper.
. Combine cookie dough with the remaining ingredients. Roll
into 16 balls.
. Place on prepared baking sheet and gently press down.
. Bake in preheated oven 12 to 15 minutes or until set. Allow

to cool on cooling rack.
COOKIE CUT-OUTS

MAKES: 16 cookies
INGREDIENTS:
TOPPING:
Your favourite cookie icing and decors.
METHOD:
. Preheat oven to 350 degree F. Line a baking sheet with
parchment paper.
. Roll dough on lightly floured surface to 1/4 inches thick. Cut

with floured cookie cutter shapes and place on the prepared
baking sheet.
. Bake in preheated oven for 12 to 15 minutes or until golden.

Let it cool on rack.
. Ice and decorate as desired.

CHOCOLATE MINT
COOKIE BUTTONS

MAKES: 16 cookies
INGREDIENTS:

. 1/4 cup cocoa powder
. 1/3 cup semi-sweet chocolate chips
. 3/4 tsp Pure mint (or peppermint) extract
METHOD:
. Preheat oven to 350 degree F.

. Line a baking sheet with parchment paper.
. Combine cookie dough with all remaining ingredients. Roll

into 16 balls. Place on baking sheet and gently press down.
. Bake in preheated oven for 12 to 15 minutes or until set.

Allow to cool on wire rack.
PLEASE NOTE:
IT IS NOT SAFE TO EAT RAW FLOUR,

DOUGH OR BATTER.
GINGERBREAD CUT-OUT COOKIES

CHILL TIME: 30 minutes
MAKES: 42 cookies (approx.)
INGREDIENTS:
. 1 cup butter, softened

. 1 cup packed light brown sugar
. 1/4 cup molasses
. 1 large egg
. 2 3/4 cups all purpose flour
. 1 tbsp ground ginger
. 2 tsp baking soda
. 2 tsp ground cinnamon
. 1/2 tsp ground cloves
. 1/2 tsp salt
TOPPING:
. You can use your favourite cookie icing, or decors and gel.
METHOD:
. Preheat oven to 350 F. Line baking sheet with parchment

paper.
. In a large mixing bowl using an electric mixer, cream butter,

brown sugar, molasses and egg together until light and fluffy.
Gradually add remaining ingredients, mixing well. Chill the
dough for 30 minutes for easy rolling.
. Roll dough on light floured surface to 1/4 inch thickness. Cut
with floured 3 inch cookie cutter shapes and place on the
prepared baking sheets.
. Bake in preheated oven for 10 to 12 minutes, or until cookies

are set. Let cool on wire rack.
. Ice and decorate as desired.
TIP:
Arrange the cookies 1 inch apart on baking sheet and bake 1

sheet at a time.
CRANBERRY WALNUT
ROUND LOAF

MAKES: 1 large or 2 small loaves
STARTER:
. 1 cup water, room temperature

. 1/2 tsp active dry yeast
. 1/2 tsp granulated sugar
. 1 cup all-purpose flour
. 1/2 cup mixed grains (cracked wheat, cracked rye, cracked
millet, cracked flax or any combination)
DOUGH:
. 1/4 cup liquid honey
. 1 cup warm water
. 1 tsp active dry yeast
. 2 tsp salt
. 2 – 2 1/2 cups original all purpose flour
. 1 cup whole wheat all purpose flour
. 1/2 cup toasted walnuts, chopped
. 1/2 cup dried cranberries
METHOD:
For Starter: Combine all ingredients in large bowl of electric

mixer. Cover with plastic wrap and let sit at room
temperature for 10 to 12 hours.
For Dough: Combine honey and warm water. Sprinkle in yeast

and stir to dissolve. Let stand for 10 minutes or until frothy.
Add yeast mixture to all of starter in bowl, along with all
purpose flour. Mix until a sticky batter forms. Add enough
whole wheat flour until dough forms a ball. Remove to a
floured surface and knead until smooth, elastic, and no longer
sticky. Place in a greased bowl, cover with plastic wrap and
tea towel and let rise for 1 hour or until the dough is doubled.
Punch down the dough and knead in walnuts and cranberries.
Shape into 1 large loaf or 2 smaller loaves. Place on
parchment paper lined baking sheet, slash tops of loaf with a
sharp knife, cover with tea towel and let rise until fluffy and
almost doubled, 45 minutes.
Preheat oven to 450 F. When the oven is heated, spray sides

of the oven with water to create steam. Place risen bread into
hot oven and bake for 10 minutes, spraying loaf and oven
sides with water periodically, (this will give a chewy crust).
Reduce temperature to 400 F. And continue baking for 20 to
25 minutes or until the bread reaches an internal temperature
of 190 F. Let cool on wire rack.
BRAIDED RASIN CINNAMON
BREAD
PREP. TIME: 20 Minutes
RISING TIME: 120 minutes
MAKES: 1 large loaf
INGREDIENTS:

. 1 tsp cinnamon
. 1/2 cup warm water
. 2 1/4 active dry yeast
. 3 1/2 all-purpose flour, divided
. 1 tsp salt
. 1/4 cup liquid honey
. 2 eggs, lightly beaten
. 2 egg yolks
. 1/4 cup vegetable oil (or Canola oil)
. 1/2 cup raisins
For Glaze:
. 1 egg, lightly beaten
METHOD:
. In a large mixing bowl, dissolve sugar in warm water.

Sprinkle in yeast; let stand for 10 minutes or until frothy.
. Add 3 cups of flour, salt and next 5 ingredients and mix until
a rough dough forms. Turn out onto a lightly floured surface.
Kneed, dusting with flour as necessary, for 10 minutes or until
a smooth elastic dough forms.
. Place the dough in a large greased bowl, turning to grease all
over. Cover with plastic wrap and let stand in a warm, draft-
free area for 1 hour or until it is double in size.
. Preheat oven to 350 F. Line a baking sheet with parchment

paper.
. Punch down dough; knead in raisins. Divide dough into

thirds; roll into 18 inch long ropes and braid. Transfer to
prepared baking sheet. Cover loosely with plastic wrap and let
rise in a warm draft-free area for 1 hour or until double in size.
. GLAZE: Brush egg over surface of bread. Bake in preheated

oven 30 to 35 minutes or until golden brown and the loaf
sounds hollow when tapped on the bottom.
. Let cool baking sheet or on a wire rack.

CANDIED FRUITCAKE FUDGE

MAKES: 36 servings
INGREDIENTS:
. 3 1/2 cups white chocolate chips

. 1 1/3 cups milk
. 1/2 cup chopped mixed candied peel and glazed fruit, plus
additional to garnish
. 1/2 cup mixed salted nuts, plus additional for garnish
METHOD:
. Grease a 9 inch square pan and line with parchment paper.

. Melt white chocolate chips together with milk in a medium
saucepan over medium heat, stirring constantly.
. Remove from heat and mix in candied peel and nuts. Pour
into prepared pan.
. Garnish with additional peel and nuts, pressing down gently.
. Refrigerate overnight or until firm. Cut into 36 squares.
TIPS: Prepare fudge in a freezer bag or a container to lock in

freshness when giving as a gift or when shipping or storing.
BETTYANN'S MARBLE FUDGE

MAKES: 36 servings
INGREDIENTS:
. 1 1/3 cups milk

. 3 tbsp molasses
. 1 tsp ground ginger
. 1/2 tsp nutmeg
. 1/2 tsp salt
. 1/4 tsp ground allspice
. 1/4 tsp ground cloves
METHOD:
. Line a 8 inch square baking pan with parchment paper.
. In a medium saucepan over medium heat, melt 3 cups of

white chocolate chips with milk, stirring often. Remove half of
mixture to bowl; set aside.
. Add remaining 1/4 cup white chocolate chips to mixture in

saucepan, along with remaining ingredients; stir over medium
heat until melted.
. Using a spoon, alternately drop both mixtures into prepared

pan. Stir swirling lightly with the tip of a knife to create a
marbled effect.
. Refrigerate overnight or until it is firm. Cut into 36 squares.

PEANUT BUTTER OAT BARS

MAKES: 36 bars
INGREDIENTS:
. 2 cups oats
. 1 3/4 cups packed brown sugar
. 1/2 tsp baking soda
. 1 cup cold butter, cubed
. 1 large egg, beaten
. 1 1/3 cup milk
. 1/2 cup creamy peanut butter
. 1 cup semi-sweet chocolate chips (Optional)
METHOD:
. Preheat oven to 350 F. Grease a 13” by 9” baking pan and

line with parchment paper.
. Combine first 5 ingredients in a large mixing bowl. Cut in

butter with a pastry blender or two knives until mixture
resembles course crumbs. Remove 1 1/2 cup of crumbs and
reserve for topping. Add egg to remaining crumbs in large
bowl.
. Press into bottom of prepared pan. Bake for 15 minutes.

Combine milk and peanut butter and drop evenly over
partially baked crust.
. Add the chocolate chip (optional) to reserved crumb mixture.

Sprinkle evenly over peanut butter filling. Bake 15 to 20
minutes or until just beginning to set. Coon on wire rack. Cut
into 36 bars.
MAGIC WAFER COOKIE BARS

MAKES: 24 bars
INGREDIENTS:
. 2 cups graham wafer crumbs

. 3/4 cup butter, melted
. 1 1/3 cups milk
. 1 1/3 cups milk chocolate chips
. 1 1/3 cups flaked coconut
. 1 1/3 cups chopped pecans (optional)
METHOD:
. Preheat oven to 350 F. Combine graham crumbs with butter;
press evenly into parchment paper-lined 13” x 9” baking pan.
. Pour milk evenly over crumb crust. Sprinkle evenly with

chocolate chips, coconut and pecans, if using, press down
firmly.
. Bake for 25 to 30 minutes or until lightly browned. Cool

completely before cutting into 24 bars.
TIP 1: For a nut free version, replace pecans with dried

cranberries.
TIP 2: Store loosely covered at room temperature.

GARLIC MONKEY BREAD
MAKES: 1 bundt (8 to 10 servings)
INGREDIENTS:
. 1/4 cups warm water

. 1 tsp instant yeast
. 2 tsp virgin olive oil
. 1 tbsp liquid honey
. 1/2 tbsp salt
. 3 cups all-purpose flour, plus more for dusting
. 1/2 cup unsalted buttermilk
. 2 tbsp fresh parsley, roughly chopped
. 1 tbsp dried oregano
. Salt and black pepper to taste
. 2 1/2 cups grated Parmesan
. Balsamic And Olive Oil Dip (Check under Chapter 4)
METHOD:
. In the bowl of a stand mixer fitted with a dough hook

attachment, whisk together the water, yeast, oil, and honey.
Let stand for 5 minutes to allow the yeast to activate and
become bubbly.
. With the mixer on low speed, add the salt and flour. Knead
until dough becomes smooth and elastic, about 5 minutes.
. Shape into a ball and transfer to a lightly greased bowl.

Cover with plastic wrap and let sit until it doubles in size,
about 1 hour.
. As the dough rises, prepare the garlic butter. In a saucepan

over low heat add the butter, garlic, parsley, oregano, salt
and pepper. Heat until the butter is fully melted. Set aside
until ready to use.
. Once the dough has doubled in size, divide and shape into 1
inch rounds. You should have about 48 rounds.
. Preheat oven to 350 F.
. Brush a 6 cup Bundt pan generously with garlic butter.
. Dip the 1 inch rounds of dough in remaining garlic butter and

roll in grated Parmesan cheese. Arrange the pieces in the
prepared Bundt pan. Continue till all the dough is dipped in
butter, rolled in Parmesan and placed in pan.
. Press down dough slightly. Once assembled, bake within 30

minutes to avoid over-proofing.
. Bake for 35 to 40 minutes, or until the cheese is golden
brown and the dough is cooked throughout.
. Let cool in pan for 20 minutes and turn out onto a plate to
serve, reheat in 350 F. Oven for 15 minutes.
BETTYANN'S APPLE PASTRY
INGREDIENTS:
. 1 tsp vanilla
. 1 1/2 cup sugar
. 1 cup butter
. 1 orange, grated and mashed with juice
. 1 egg
. 1/4 cup milk
. 8 apples
. Cinnamon (to taste)
. Garnish with a 1/4 cup icing sugar
METHOD:
. Mix all the ingredients with 1/4 cup of milk to make like a
pie crust mixture.
. Cut up 8 apples, mix with sugar and cinnamon to taste.
. Roll the dough out to fit a cookie sheet. Top with apple
mixture.
. With remaining dough roll out and cut into strips and place
criss crossed over the apple topping.
. Bake in 350 F. Preheated oven for 30 minutes or until light

brown.
. Sprinkle with icing sugar. Let cool and serve.

SERVE: warm with a scoop of ice cream or cold.
RUM BALL BROWNIES

ADDITIONAL TIME: 10 minutes
MAKES: 20 brownie rum balls
INGREDIENTS:
. 1 (18.25 oz) pkg fudge brownie mix

. 2 large eggs
. 2/3 cup vegetable oil
. 2 tsp rum extract
. 1/2 cup chocolate chips (optional)
METHOD:
. Preheat the oven to 350 degrees F. Grease a 9 inch square

baking pan.
. Combine brownie mix, eggs, vegetable oil, and rum extract

for brownies in a large mixing bowl. Mix with a wooden spoon
until well blended. If desired stir in chocolate chips. Spread
batter into the prepared baking pan.
. Bake in the preheated oven until a toothpick inserted 2

inches from the side of the pan comes out clean, about 40
minutes.
. Remove the pan from the oven and let cool completely. Cut
into 20 squares. Or roll each square into a ball about the size
of a Golf ball.
. Line a cookie sheet with wax paper. Place your brownie

balls on the prepared sheet.
. Repeat with remaining balls. Place in the refrigerator until

the balls are hard, about 10 to 15 minutes.
TIPS:
You can use any boxed brownie mix that is on the market and
prepare according to package directions, substituting rum for
water.
BRAIDED EGG BREAD

TOTAL TIME: 3 hours
INGREDIENTS:
. 2 1/2 cups all-purpose flour, divided

. 1/4 cup sugar
. 1 tsp salt
. 1 pkg active dry yeast
. 2/3 cup milk
. 2 tbsp butter
. 2 eggs
METHOD:
. In a large bowl, combine 1 cup flour, sugar, salt and yeast;

stir well. Combine milk and butter in a small saucepan; heat
until milk is warm and butter is softened but not melted.
. Gradually add milk and butter to the four mixture; stirring

constantly. Add two eggs and 1/2 cup four; beat well. Add the
remaining flour, 1/2 cup at a time, stirring well after each
addition. When the dough has pulled together, turn it out
onto a lightly floured surface and knead until smooth and
elastic, about 8 minutes.
. Lightly oil a large bowl, place the dough in the bowl and turn
to coat with oil. Cover with a damp cloth and let rise in a
warm place until doubled in size, about 1 hour.
. Deflate the dough and turn it out onto a lightly floured

surface. Divide the dough into two equal size rounds; cover
and let rise for another 10 minutes.
. Roll each round into a long roll about 36 inches long and 1
1/2 inches thick. Using the two long pieces of dough, form a
loosely braided ring. Seal the ends of the ring together.
. Preheat oven to 350 F. Place loaf on a buttered baking sheet

and cover loosely with a damp towel. Place loaf in a warm
place and let rise until double in size, about 45 minutes. Brush
once risen loaf with melted butter.
. Bake in preheated oven until golden brown, about 30

minutes.
CHAPTER
4
, >
* /
gj A\ i
r > *
^IK
¥
P 35
V
ri
* - fM
»»
SALADS AND DIPS

ROTINI PASTA SALAD BOWL
Prep. Time: 20 Minutes

INGREDIENTS:
. 8 oz rotini (about 3 cups)

. 1/4 cup milk
. 1/4 cup plain Greek yogurt
. 1 tsp yellow mustard
. 1/4 tsp dried basil leaves
. 1/4 tsp salt
. 2 tbsp fresh lemon juice
. 1 carrot
. 1/2 sweet yellow or red pepper
. 1/2 cucumber
. 2 (1/4 inch thick slices ham) or 2 cooked boneless skinless
chicken breasts
. 3 oz Canadian Cheddar or Marble cheese
. 8 romaine lettuce lettuce leaves
. 1 cup Grape or cherry tomatoes
METHOD:
In a large pot of boiling salted water, cook your pasta, stirring

occasionally, for about 10 minutes or until tender but still
firm. Drain in colander and rinse under cool water. Let drain.
In a small bowl, whisk together milk, yogurt, mustard, basil,

salt and a pinch of black pepper. While whisking, gradually
add the lemon juice till blended. Let stand for 15 minutes to
thicken.
Peel the carrot and cut into thin slices. Cut peppers in half
lengthwise; cut out stem, core and seeds and discard. Cut
peppers into thin strips. Cut cucumber into chunks.
Cut ham or chicken into thin strips. Cut cheese into strips or
cubes. Tear the lettuce leaves into bite-size pieces.
Place pasta in a large bowl; add lettuce. Pour in half of the

thickened dressing. With tongs, gently toss mixture to coat
with dressing. Divide along serving bowls.
Arrange vegetables, ham or chicken and cheese on top of the

salads, dividing equally. Drizzle remaining dressing on top of
salads.
RISOTTO WITH SWEET PEPPERS
Prep. Time: 15 minutes

Cooking Time: 35
INGREDIENTS:
. 2 cloves garlic
. 1 onion
. 2 sweet peppers (one or two colours)
. 1 can (19 oz) Romano white pea (or kidney beans)
. 1 tbsp butter
. 1/4 tsp salt
. 1 cup rice
. 2 cups reduced-sodium ready to use chicken or vegetable
broth
. 2 tbsp wine vinegar (white or red)
. 2 cups milk
. 3 cups packed leafy greens (spinach, Swiss chard, baby kale)
. 1/3 cup grated Parmesan cheese
METHOD:
Peel the garlic and onion. Press garlic through a garlic press
and chop onion.
Cut peppers in half lengthwise; cut out stem, core and seed
and discard. Chop peppers into 3/4 inch pieces. Drain beans in
a colander; rinse and set aside to drain.
In a large deep saucepan, melt butter over medium heat until

sizzle. Add garlic and onion and cook, stirring for 3 minutes or
until onion starts to soften. Add sweet peppers, salt and 1/4
tsp pepper. Cook, stirring, for 3 minutes or until peppers start
to soften. Add rice and stir until well coated with butter.
Pour in broth and vinegar and bring to simmer, stirring
occasionally. Reduce heat to medium-low, cover pot with lid
and boil gently for 8 minutes.
Meanwhile, in a medium saucepan, heat milk over medium

heat for about 3 minutes or until steaming (do NOT let it boil);
remove from heat. Alternatively, microwave in glass
measuring cup on medium-high (70%) for about 3 minutes.
Tear greens into bite size pieces. If using baby greens, you
don't need to tear.
Using a ladle or measuring cup, add half of the milk to rice; stir
well, cover and cook for 5 minutes. Uncover pot. Add half of
the remaining hot milk and the beans to the rice. Simmer
gently, stirring often and gradually adding the remaining milk
in two additions, for about 5 minutes or until the rice is just
tender and very creamy. Remove pot from heat.
Add greens and half of the Parmesan cheese. Season with
more salt and pepper, if desired. Serve sprinkled with
remaining Parmesan cheese.
OVEN-ROASTED CHICKEN BREASTS
Prep. Time: 25 Minutes

Serves: 4 people
INGREDIENTS:
. 1 onion
. 1 zucchini
. 1 large green pepper
. 1 large red pepper
. 1/2 small eggplant
. 2 cups cherry tomatoes
. 2 tbsp balsamic vinegar or wine vinegar (red or white)
. 1 tsp dried basil
. 1 tsp oregano
. 1/2 tsp salt
. 1/4 tsp salt
. 1/8 tsp cayenne pepper (optional)
. 1/4 cup dry breadcrumbs
. 8 bone-in chicken thighs or 4 small breasts
. 4 oz feta cheese (drained)
METHOD:
Line a large rimmed baking sheet with tin foil.
Peel onion and cut into about 3/4 inch chunks. Trim the ends
of the zucchini and discard. Cut zucchini in half lengthwise, cut
each half crosswise into 1 inch pieces; cut pieces in half again.
Place onion and zucchini in large bowl.
Cut peppers in half lengthwise; cut out stem, core and seeds
and discard. Chop peppers into 1 inch pieces. Cut eggplant
into 1/2 inch pieces. Add peppers and eggplant to onion and
zucchini. Add tomatoes and vinegar.
In a small bowl, combine butter, basil, oregano, pepper, salt,

and cayenne pepper (if using).
Spoon 1 1/2 tbsp of butter mixture over vegetables; stir to

coat evenly. Spread the vegetables on prepared baking sheet
in an even layer.
Place the chicken on cutting board. Using small paring knife to

lift the skin and paper towel to help grip the skin, peel off skin
and discard. Trim the excess fat and discard.
Add the breadcrumbs to the remaining butter mixture; stir to

combine well. Press breadcrumb mixture evenly on meaty
side of chicken. Place chicken on baking sheet besides the
vegetables with crumb side up.
Roast in 400F. Degree oven for 30 minutes or until the
vegetables are tender and thermometer inserted in the
thickest part of chicken (without touching the bone) registers
170F or (77C).
SWEET-SOUR CABBAGE AND
PEPPER SLAW

MAKES: 4 servings
INGREDIENTS:
. 1/2 white or green cabbage, shredded

. 1/2 onion, sliced thin
. 1 red bell pepper, sliced very thin
. 1 green bell pepper, sliced very thin
. 4 tbsp sugar
. 3 to 4 tbsp cider vinegar
. 3 to 4 tbsp yogurt
. 1 to 2 tbsp mayonnaise
. Salt and black pepper to taste
METHOD:
Combine all ingredients, mix well, and let chill until ready to
serve.
Drain off excess liquid before serving.

BALSAMIC AND
OLIVE OIL DIP
This recipe pairs perfectly with the Garlic Monkey Bread, but
also makes for a delicious dip with any crusty bread. The
additional step of heating olive oil allows the flavours to come
through.
MAKES: 1/2 cups
INGREDIENTS:
. 1 cup virgin olive oil

. 1 tbsp dried oregano
. 1/2 tbsp dried basil
. 1/4 tsp red pepper flakes
. 1/3 cup balsamic vinegar
. Salt and pepper (to taste)
METHOD:
. In a large skillet over low heat, stir together the olive oil,
garlic, oregano, basil and red pepper flakes until warm.
Remove from heat and let the oil to cool down to room
temperature.
. Transfer to a glass jar with a airtight lid. Add balsamic

vinegar, salt and pepper. Store at room temperature until
ready to use. Shake jar to combine before serving.
STRAWBERRY SCONES

MAKES: 12 scones
INGREDIENTS:
. 1 1/2 cup strawberries

. 2 1/4 cup all-purpose flour
. 3 tbsp sugar
. 1/4 tsp salt
. 6 tbsp butter
. 2/3 cup milk
METHOD:
. Hull strawberries and cut into 1/2 inch pieces and set aside.
. In a large mixing bowl, mix together flour, sugar, baking

powder and salt. Cut in butter until mixture resembles course
crumbs. Stir in reserved strawberries. Toss well to coat. Add
milk, and using a fork, toss lightly together until mixture holds
itself.
. Form into a ball with floured hands. On floured board, roll

dough out to 1/2 inch thickness. Cut into 2 1/2 inch circles.
. Place on a greased baking cookie sheet and bake for 12

minutes or until golden. Serve warm.
CHEESE PUFFS

MAKES: 4 dozen
INGREDIENTS:
. 1/2 cup butter, softened

. 8 oz Process cheese, shredded
. 1/4 tsp salt
METHOD:
. Beat butter and cheese in a medium size bowl with electric

mixer until smooth. Stir in the flour and salt until well mixed;
knead lightly with hands to form a soft dough.
. Roll into balls, 1 teaspoon at a time.
. Place on greased cookie sheets.
. Bake for 15 minutes or until golden. Serve hot.

CHAPTER
5
1
'
1
1
•
A 4
DESERTS
STRAWBERRY PARFAIT
MAKES: 6 serving
INGREDIENTS:
. 4 cups strawberries, fresh

. 1 tsp fresh mint, chopped
. 1 tsp brandy (or orange liqueur)
. 1 pkg (200g) crisp Italian almond cookies (or ladyfingers)
. Regular whipped cream
. Fresh mint sprigs (or orange slices)
METHOD:
. Cut the strawberries into quarters. In a large bowl, sprinkle
berries with sugar and mint. Stir liqueur into berries until well
combined.
. Break cookies into coarse pieces. Stir into strawberry mixture

and let stand for about 15 minutes or up to one hour.
. Just before serving, layer strawberry mixture alternately with

whipped cream into 6 parfait glasses or trifle bowl.
. Pipe whipped cream on top of each parfait.
. Garnish with mint sprigs or a twist of orange.

APPLE CRANBERRY CUSTARD
VANILLA CREAM TART
MAKES: 6 servings
INGREDIENTS:
. 1 1/4 cups Graham cracker crumbs, crushed

. 1 pinch ground cloves
. 1 pinch ground nutmeg
. 1/4 cup salted butter, melted
CUSTARD INGREDIENTS:
. 1 cup 35% whipping cream

. 3 egg yolks
. 1 1/2 cups granulated sugar
. 1/4 cup all-purpose flour
. 1 pinch salt
. 1 tbsp salted butter
APPLE CRANBERRY MIXTURE INGREDIENTS:
. 2 tbsp salted butter

. 2 medium apples, peeled, cored and diced
. 1/2 cup fresh or frozen cranberries, coarsely chopped
VANILLA BEAN CREAM INGREDIENTS:
. 1 tsp vanilla extract (or half vanilla bean)

. 1 cup 35% whipping cream
METHOD:
. Preheat your oven to 350 F.

. In a bowl, combine graham cracker crumbs, nutmeg, cloves
and butter until moistened and pat evenly into bottom and up
side of a 9 inch tart pan with removable bottom or pie plate.
Bake in the oven for about 10 minutes or until it is firm. Let
cool.
FOR CUSTARD:
. In a saucepan, bring cream to gentle boil over medium heat.

. Meanwhile, in a bowl, stir together egg yolks, sugar, flour
and salt to form a thick paste. Pour in half of cream and whisk
to combine until smooth. Whisk in the remaining cream and
return to saucepan. Cook, whisking over medium heat for
about 5 minutes or until it gets very thick. Press the custard
through a fine mesh sieve into bowl and whisk in butter and
vanilla extract. Place in microwave-safe plastic wrap on
surface and refrigerate for about 30 minutes or until it is
chilled.
FOR APPLE CRANBERRY MIXTURE:
. In a large non-stick skillet, melt butter over medium heat.

Add apples, cranberries, sugar with cinnamon and cook,
stirring often, for about 10 minutes or until apples are
softened. Let cool to room temperature. Stir apple mixture
into chilled custard and pour into prepared pie shell. Smooth
top.
FOR VANILLA BEAN CREAM:
. sing a small paring knife, remove the seeds from vanilla

bean, add to cream and sugar. Whip cream to stiff peaks.
Spread cream decoratively over the top of custard mixture
and refrigerate for at least 1 hour before serving.
BANANA COCONUT SHORTBREAD
STACKS

MAKES: 8 servings
INGREDIENTS:
. 1 cup unsalted butter, softened

. 2/3 cup sugar, superfine
. 1 tbsp vanilla extract
. 1 1/3 cups all-purpose flour, approx.
. 1/2 tsp salt
FILLING INGREDIENTS:
. 1 1/2 cups milk
. 1/4 cup sugar, superfine
. 1 large egg
. 1 tbsp unsalted butter
. 1/2 cup unsweetened coconut
. 1 tbsp dark rum, (or rum extract), optional
. 1 tbsp vanilla extract, optional
. 3 banana, thinly sliced
METHOD:

. Beat the butter with sugar and vanilla until fluffy.
. Beat in the flour and salt until combined.
. Form the dough into a disk; chill for 45 minutes.
. Roll out the dough, on a lightly floured surface, about 1/4
inch in thickness.
. Use a 2 1/2 inch round cutter to cut our 24 circles (re-roll
scraps as needed). Place on parchment paper-lined sheets.
. Bake in batches, for 20 minutes or until they are pale golden.
Cool completely on a wire rack.
FOR FILLING:
. Meanwhile, whisk the milk with the sugar and cornstarch in

a large saucepan, set over medium heat and cook, stirring
constantly for 5 minutes or until thickened.
. Beat a little of the hot milk mixture with the egg.
. Whisk the warmed egg mixture into the remaining milk
mixture.
. Cook, stirring constantly, for 1 minute, or until the mixture is
smooth and thick.
. Remove from the heat, stir in the coconut, butter and rum.
. Place a piece of plastic wrap directly over the surface of the
custard; let cool completely.
ASSEMBLY:
. Centre 8 cookies on serving plates. Top each with an equal

portion of the custard and banana slices.
. Repeat layers once and top with a final cookie.
. Just before serving, garnish with whipped cream, toasted

coconut and additional banana slices.
EASY NO-BAKE CHERRY-BLUEBERRY
CHEESECAKE

MAKES: 12 servings
INGREDIENTS:
. 1 1/3 cups graham wafer cookie crumbs

. 1/4 cup salted butter, melted
. 1 1/2 cups blueberries (or cherries), pitted
. 1/2 cup blueberry (or cherry) juice
. 2 pkg unflavoured gelatin
. 1 cup original sour cream
. 1 pkg 2% cottage cheese
. 1 cup granulated sugar
. 2 cups regular whipped cream
METHOD:

. In a bowl, combine cookie crumbs and butter; press into a 9
inch springform pan. Bake for about 10 minutes or until firm.
Let cool. Sprinkle with cherries and blueberries. Set aside.
. Pour cherry juice into a small saucepan and sprinkle with
gelatin. Let stand for 5 minutes. Heat on medium low for
about 2 minutes or until the gelatin is dissolved; stir if
necessary. Whisk into sour cream.
. In a food processor, puree cottage cheese and sugar until
very smooth; add vanilla and stir into sour cream mixture.
Whisk in whipped cream and pour over fruit. Smooth top.
Cover and refrigerate for at least 4 hours or up to 2 days.
. Top with your choice of whipped cream before serving.
SIGNATURE SHORTBREAD

MAKES: 4 1/2 dozen
INGREDIENTS:
. 2 cups unsalted butter, softened

. 1 cup cornstarch (or rice flour)
. 1 tsp salt
. 1 (150g) pkg hard candies, different colours, optional
METHOD:
. Using a electric mixer, beat butter until very creamy.
Gradually beat in sugar, beating until very light and fluffy.
Beat in vanilla in a separate bowl, combine flour, cornstarch
and salt. In four additions, using a wooden spoon, stir flour
mixture into butter mixture, stirring well between additions.
Transfer the dough to a floured surface, knead gently for 3 to
4 minutes until shortbread holds together well. Divide into
three balls. Wrap each ball with plastic wrap, flatten into discs
and refrigerate for 1 hour.
. Remove the plastic wrap from one piece of dough. Flour your
work surface well and knead dough lightly for 1 minute. Re-
flour surface and and top of dough. Roll out dough until 1/4
thickness is met, constantly rotating to make sure its not
sticking to the surface and lightly dusting the top of the dough
with flour. Cut out shapes using a cookie cutter.
. Transfer to parchment paper-lined cookie sheets. Chill for

30 minutes or up to 8 hours. Repeat with the remaining
chilled dough. Re-roll scraps only once, dusting with flour as
necessary.
. Prick each cookie twice with fork tines. Make in centre of

oven for about 15 minutes or until the dough is firm and the
outside is lightly golden. Let cool on pan racks. Transfer to
racks to cool completely.
CLASSIC DATE SQUARES
OR (BLUEBERRY SQUARES)

MAKES: 16 squares
INGREDIENTS:
. 2 cups packed pitted dates

. 2 tbsp light brown sugar, packed
. 1 tbsp lemon juice
FOR TOPPING:
. 1 cup rolled oats, (not instant)

. 1 cup brown sugar, packed
. 1 tbsp baking soda
. 1/4 tsp cinnamon, optional
. 1/4 tsp salt
. 1 cup unsalted butter, softened
METHOD:
FILLING:
. In a heavy bottomed saucepan, combine dates, sugar and 1

cup water. Bring to a boil; reduce heat and simmer, stirring
and smashing dates softly, for 20 minutes or until thick and
jam-like. Stir in lemon juice and vanilla. Set aside to cool.
. Preheat your oven to 350 F. Line with parchment paper or

lightly grease 8 x 9 square baking pan. In a large bowl combine
oats, flour, sugar, soda, cinnamon (if using) and salt. Add
butter, crumbling with fingertips until crumbly and well
blended. Pat half of the mixture into bottom or prepared pan.
Spread date filling evenly over. Sprinkle remaining oat mixture
evenly over the top.
. Bake in centre of the oven for about 30 minutes or until

topping is golden brown. Let cool completely in pan on rack.
Cut into squares.
VARIATION:
. Replace water with orange juice and 1 tbsp grated orange

rind.
DATE SQUARE VARIATION:
. BLUEBERRY SQUARES; Omit date filling. In saucepan,

combine 3 cups frozen or fresh blueberries, 1/2 cup
granulated sugar and 1/4 cup fresh orange juice to boil.
Reduce heat and simmer for about 10 minutes or until tender.
Whisk together 4 tsp cornstarch and 2 tbsp fresh orange juice;
whisk into blueberry mixture. Bring mixture to a boil and
cook, stirring, for 1 minutes or until thickened. Let cool
completely; proceed with recipe above.
FABULOUS BABY CAKES
WITH LEMON BUTTERCREAM ICING

MAKES: 6 servings
INGREDIENTS:
. 2 large eggs, separated

. 1 1/3 cups butter, room temperature
. 1 tsp lemon zest, grated
. 1/2 tsp salt
. 1/2 cup milk
. 3 cups icing sugar, sifted
. 6 lemon curls (SEE TIPS)
. 6 mint leaves, to garnish
METHOD:

. Butter 6 cups jumbo non-stick muffin pan. In medium bowl,
beat egg whites until fluffy and holding soft peaks. In a large
bowl using an electric mixer, cream 1 cup each of butter and
sugar until fluffy and light yellow; add egg yolks and lemon
zest; beat 1 minute.
. In a small bowl, combine flour, baking powder and salt. On

low speed, mix in half of the flour mixture with butter
mixture, just until blended. Blend in half of milk. Repeat the
remaining flour mixture and then milk, beating after each
addition until blended. Gently fold reserved egg whites in to
batter. Evenly divide batter into prepared muffin pan. Place in
centre of the oven and bake 25 minutes or until baby cakes
are browned and a toothpick inserted into the middle comes
out clean. Let cool in pan for 10 minutes. Transfer to rack to
cool completely.
FOR LEMON BUTTERCREAM ICING:
. Using an electric mixer, beat the remaining 3/4 cup butter

until light and fluffy. Beat in 1 cup icing sugar, until well
blended; about 1 minute.
. Add 3 tbsp freshly squeezed lemon juice, then remaining

icing sugar, 1 cup at a time, beating well after each addition.
Cut each cooled baby cake into half crosswise.
. Spread 2 tbsp of icing over bottom layers and top with cake
tops, pressing lightly. Decorate baby cakes with icing. Garnish
with lemon curls and fresh mint.
TIPS:
. Use vegetable peeler or citrus zester to remove long thin

strips of peel from around the lemon.
. Cut the desired length and roll strips into curl if icing
becomes stiff, place hot cloth around the bottom of bowl and
stir, or add 1 tbsp milk or cream at a time to desired
consistency.
MILLIE'S COOKIES
MAKES: 4 dozen (?)
INGREDIENTS:
. 1 pkg Crisco shortening

. 1 pkg sour cream
. 2 tbsp baking powder
. 6 cups flour
. 1/4 salt
METHOD:
. Combine all ingredients in bowl.

.Roll out and cut into shapes. Bake in oven until golden
brown.
MILLIE'S VANILITZE

MAKES: 60 cookies
INGREDIENTS:
. 1 (454g) pkg Tenderflake lard

. 1 cup icing sugar
. 3 eggs
. 1 (14g) pkg vanilla sugar
. 4 cup flour
METHOD:
. In a bowl, beat eggs with icing sugar. Add Tenderflake,

vanilla sugar, baking powder, about 4 cups of flour or more.
Roll out and cut it into shapes that you want.
. Bake in oven for 15 minutes on 350 F. Let cool on rack.
. Dust with icing sugar when serving.

MILLIE'S SWEET BREAD

MAKES: 3 loaves of bread
INGREDIENTS:
. 2 pkg yeast (mixed with 1 cup warm water and a little sugar)
. 3 eggs, well beaten
. 1 cup warm milk
. 1 cup sugar
. 3/4 cup total of unsalted butter (2/4 butter & 1/4 oil) to
equal the 3/4 cup
. 1 lemon (or orange) peel, ground up fine
. 6 cups flour
. Dash of salt
. Sesame seeds, to garnish
METHOD:
. In a large bowl of flour, put sugar and eggs, mix well.

. Then add milk, yeast and oil that has been mixed together.
. This should make 1 3/4 liters.
. Kneed mixture well and let rise until doubled.
. Divide into 9 equal size balls (like a tennis ball).
. On a floured surface; roll to make a long tube and braid with
3 rolls.
. Put into loaf pan and let rise to double in size.
. In a bowl, beat egg yolk and brush on top of bread and put
sesame seeds on top.
. Bake for 30 to 45 minutes at 350 F.
. Let cool on rack.
DREAMY APPLE BUTTER
SANDWICH COOKIES

PREP. TIME: 2 hours
MAKES: 2 dozen cookies
INGREDIENTS:

. 1/2 cup sugar
. 1/2 tsp salt
. 1 cup unsalted butter, cold and cubed
FOR BUTTERCREAM:
. 1 cup sugar
. 1/2 cup egg whites, well shaken
. 1 cup unsalted butter, softened and cubed
. 3/4 cup apple butter
METHED:
FOR COOKIES:
. Pulse the flour with the sugar, cornstarch, cinnamon, salt and
nutmeg in a food mixer to combine. Add the butter, process
for 1 minute or until the dough comes together in a ball.
Divide the dough into two equal portions and transfer to
sheets of plastic wrap. Using the wrap to shape each portion
into a log, about 2 inches in diameter. Chill for at least 1 hour
or until firm enough to slice easy.
. Preheat your oven to 350 F. And position the rack in the
lower and upper thirds of the oven. Slice the logs into 1/4 inch
rounds; arrange at least 2 inches apart, on parchment paper-
lined baking sheets. Bake in batches and rotating the sheets
halfway through baking, for 12 to 15 minutes or until bottoms
are pale golden. Cool completely on a rack.
FOR BUTTERCREAM:
. Combine sugar and egg whites in large non-reactive bowl set

over a pot of gently simmering water.
. Heat, whisking constantly, for 3 minutes or just until sugar is

dissolved. Remove from the heat. Beat, using an electric
mixer, on high, for 10 minutes or until very thick and glossy.
Reduce the mixer speed to medium and gradually beat in the
butter, one cube at a time. Increase the mixer speed to high
and beat until the buttercream is light and fluffy.
. Add the butter and beat for an additional 2 minutes or until

well combined and fluffy. Makes about 2 1/2 cups frosting.
. TO ASSEMBLE, generously dollop half of the cookies with 1

tbsp frosting. Add a second cookie and gently sandwich
together. Chill cookies for at 30 minutes to set the frosting.
CHAPTER
H
*
DRINKS &
PUNCHES
LOCAL HARVEST TODDY
MAKES: 1 drink
INGREDIENTS:
. 1 1/2 oz Crosscut Distillery Local Harvest Gin

. 3/4 oz Lavender-Honey Syrup
. 1/4 oz Chartreuse Green
. 3 oz hot water
. 1 lemon peel (garnish)
. 1 lavender sprig (garnish)
METHOD:
.Pour gin, syrup and Chartreuse into Toddy mug. Stir with hot
water. Garnish with lemon peel and lavender sprig.
DECK THE HALLS
MAKES: 1 drink
INGREDIENTS:
. 1 oz Junction 56 Mint Smoothie

. 1 oz Canadian whisky
. 1 oz cold brew coffee
. 2 dashes Angostura bitters
. Crushed ice and mint sprig (garnish)
METHOD:
. Add all liquid ingredients to a mixing glass with ice and stir
for 20 seconds.
. Pour into a large coffee mug or cocktail glass filled with
crushed ice. Top with crushed ice and garnish with mint sprigs.
SANTA'S SURF SHACK
MAKES: 1 drink
INGREDIENTS:
. 1 1/2 oz Stalk and Barrel Three Barrel Whisky

. 1/2 oz dry white vermouth
. 1/4 oz Fernet-Branca
. 1/4 oz falernum syrup
. 6 drops Pernod
. 2 orange peels (garnish)
. 2 cloves (garnish)
METHOD:
. Add 6 ice cubes and all liquid ingredients to a mixing glass

and stir for 45 seconds.
. Strain into a rock glass with fresh ice cubes.
. Express the oils from one orange peel and discard.
. Press cloves into the other orange peel for a garnish.

A TROPICAL HOLIDAY
INGREDIENTS:
. 5 oz Canada Dry Premium Ginger Beer

. 1.5 oz bourbon
. 75 oz honey syrup
. 75 oz pineapple juice
. 5 oz lemon juice
. 2 dashes of bitters
Garnish: 2 pineapple leaves & twist of lemon zest
METHOD:
. In a Boston shaker, mix bourbon, honey syrup, pineapple

juice, lemon juice and bitters.
. Add ice and shake vigorously. Strain into a glass.
. Add ice and top off with Canada Dry Premium Ginger Beer.
. Garnish with pineapple leaves and lemon zest.
FOR HONEY SYRUP:
Bring 250 ml of water to a boil in a pot. Add 250 ml of honey

and whisk until dissolved.
NAUGHTY AND NICE SAESAR
INGREDIENTS:
. 5 – 6 oz Mott's Clamato Reserve

. 1 oz vodka
. 75 oz cranberry juice
. 5 oz Cointreau
. 5 oz lime juice
. 2 dashes of Worcestershire sauce
. 4 dashes of jalapeno hot sauce
. 2 fresh sage leaves
RIM:
. 1 tbsp celery salt

. 1 tsp brown sugar
GARNISH: Sage and skewered cranberries
METHOD:
. Rim your favourite glassware.

. Add vodka, cranberry juice, Cointreau, lime juice,
Worcestershire sauce, jalapeno hot sauce and sage leaves to
the glassware.
. Briefly muddle the ingredients to release the sage leaf oils.
. Add ice.
. Top off with Mott's Clamato Reserve. Mix well.
. Garnish with sage and skewered cranberries.
FESTIVE MANHATTAN
INGREDIENTS:
. 2 cups rye
. 1 cup red sweet vermouth
. 1/2 cup water (hot or cold)
. 1/4 oz craft cocktail bitters
. 8 or more tangerines (for garnish)
METHOD:
. In a large pitcher mix together rye, vermouth, water and

cocktail bitters. Taste and add more bitters id desired. Pour
into a glass bottle and cover tightly. Refrigerate for up to 1
month.
. TO SERVE, carefully peel tangerines, keeping skin as intact

as possible. (Reserve fruit for another use.) Using a sharp
cookie cutter, cut peel into a star or other festive shapes.
. For each drink, pour 2 oz chilled Manhattan into a coupe

glass and garnish with tangerine peel cut into festive shapes.
MAKES: 12 drinks
MICRO MANHATTAN
INGREDIENTS:
. 1 3/4 cups rye whisky

. 6 oz brandy
. 1 1/4 cups red sweet vermouth (optional: mix 2 different
varieties of red vermouth, such as 1 French and 1 Italian)
. 1 1/2 oz cream de cassis liqueur
. 1/2 oz Angostura bitters, (or more to taste)
. 1 cup water
. Fresh rosemary, for garnish
METHOD:
. Combine rye, brandy, vermouth, cassis and bitters in a large

microwave-safe glass bowl. Cover with microwave-safe lid or
a plate and cook on high heat for up to 3 minutes, watching
carefully; remove before it starts to boil. Cool until room
temperature, and then add water. Taste and add more bitters
if desired. Pour into glass bottle and freeze for 3 to 4 hours or
overnight.
. Remove from freezer 15 minutes before serving. For each

cocktail, using a candle-light or culinary torch, burn a fresh
rosemary sprig until it smokes. Invert a lowball glass over
smoking sprig for about 10 seconds. Alternately, arrange
several glasses right-side up in a configuration to fit under a
large glass or metal cloche. Light a sprig of rosemary for each
glass, and place cloche over all for approximately 10 seconds.
. Agg a large cube of ice in each smoked glass, drop torched

rosemary sprig into glass and top with 2 1/2 oz of Manhattan.
MAKES: 16 drinks
SMOKING GINGER
MAKES: 1 drink
INGREDIENTS:
. 1 oz blended scotch
. 3 oz lemon, honey & ginger Toddy mix
. 1/2 oz peated (smoky) blended or single-malt scotch
. Candied ginger, for garnish
METHOD:
. To SERVE HOT: measure blended scotch into a heatproof

glass or mug, then add Toddy mix and stir to combine. Top
with peated scotch; do not stir. Garnish with candied ginger
and serve.
. To SERVE COLD: for each drink, measure blended scotch into
a lowball glass, add Toddy mix and stir, then add ice to nearly
fill the glass.
. Top with peated scotch; do not stir. Garnish with candied

ginger.
LEMON, HONEY AND
GINGER TODDY MIX
MAKES: A base for 16 drinks
INGREDIENTS:
. 4 cups water
. 1 cup fresh or bottles lemon juice
. 1 cup honey
. 2 pieces (3 inches) ginger, peeled and cut into 1/4 inch thick
coins
. Peel of 1 lemon
METHOD:
. In a slow cooker, combine all the ingredients and cook on

high, tightly covered, for up to 4 hours, or until the mixture is
aromatic and flavours well combined.
. If SERVING HOT, strain and remove all the solids, reserving

ginger pieces for garnish if desired, and return to slow cooker
set to low.
. If SERVING COLD, cocktails, cool then strain, reserving ginger

pieces for garnish if desired. Pour into a clean glass bottle and
refrigerate for up to 1 week.
GOLD RUSH
GINGER LEMON CHILLIN'
MAKES: 12 drinks
INGREDIENTS:
. 6 oz liquid honey
. 2 oz hot water
. 1 1/2 cups bourbon
. 6 oz ginger liqueur
. 6 oz fresh squeezed lemon juice
. Honey straws
METHOD:
. In a jar or bottle with a tight-fitting lid, combine honey and

water and shake well until thoroughly combined into a syrup.
. In a large serving pitcher, combine honey syrup, bourbon,

ginger liqueur and lemon juice and stir thoroughly.
. Refrigerate until ready to serve, stirring again before serving.
. For each drink, pour approximately 3 oz of mixture over ice

in a tumbler. Garnish with a honey straw.
ORGANIC MISTLETOE MULE
MAKES: 1 serving
INGREDIENTS:
. 1 tbsp Sugar
. 1 large stem fresh rosemary
. 2 oz pure lime juice
. 2 oz organic cranberry juice
. 1 oz Prairie Organic Vodka
. 2 oz organic pear juice
. Lime wedges for garnish
METHOD:
. Muddle sugar and fresh rosemary in shaker.

. Add lime juice, cranberry juice and vodka. Shake well.
. Pour into copper mule mug and top with sparkling organic
pear juice.
. Garnish with lime wedges.

CAESAR SHAKING
MAKES: 1 serving
INGREDIENTS:
. 3/4 cup Organic Celery Apple Cucumber Juice

. 1/4 cup clam tomato juice
. 1 1/2 oz Prairie Organic vodka
. 2 dashes Chipotle hot sauce
. 3 dashed Worcestershire sauce
. 1/2 tsp celery salt
. Lime wedges, Caesar spices
. Celery stalk for garnish
METHOD:
. Combine all the ingredients in a shaker with ice.
. Shake to combine.
. Rim glass with lime wedges and dip in spices.
. Pour into a glass and garnish with lime wedges and celery
stalk.
LEMON POMEGRANATE MARTINI
MAKES: 1 serving
INGREDIENTS:
. 1/2 cup organic lemonade

. 1 1/2 oz Prairie Organic vodka
. 1 tsp liquid honey
. 2 tbsp pomegranate seeds
. Lime wedges and sugar for rimmer
METHOD:
. Combine all the ingredients in a shaker with ice. Shake to

combine. Rim glass with lime wedges and dip in sugar. Pour
into glass and garnish with candy swizzle sticks.
SUMMER CARROT DETOX
SMOOTHIE
INGREDIENTS:
. 1 1/4 cup carrots, chopped

. 1/2 tsp sugar
. 2 cups mango, fresh or frozen
. 1/2 cup grapefruit, peeled and sliced
. 1 banana, peeled
. 1 tbsp flax seeds
. 1 cup milk
. 1 tbsp liquid honey
METHOD:
. Add all ingredients to blender, cover and blend until smooth

or desired consistency is reached.
SMOOTHIE FOR STRESS RELIEF
INGREDIENTS:
. 1 cup spinach, packed

. 1 sweet apple, cored
. 1/4 cup cashews, soaked for 30 minutes
. 1/4 cup walnuts
. 1 1/2 bananas
. 3 tbsp cacao nibs
. 1 cup milk
. 1/2 – 1 cup water (depending on desired consistency)
. 4 -5 ice cubes (to taste), Optional
METHOD:
. Add all the ingredients to blender, cover and blend until

smooth or desired consistency is reached.
NOTE:
You can also add a 1/2 tbsp of white sugar if the desired taste
is not reached.
KALE ENERGY BOOSTING SMOOTHIE
INGREDIENTS:
. 1 cup kale, destemmed and packed

. 1 cup spinach, packed
. 1 ripe pear, cored
. 1 cup green grapes, seedless
. 1 banana
. 1/2 orange, peeled
. 1 tsp flax seeds
. 1 tsp chia seeds
. 5 ice cubes, (to taste), Optional
METHOD:
. Add all the ingredients to blender, cover and blend until
smooth, or desired consistency is reached.
A MEAN GREEN PROTEIN
PACKED SMOOTHIE
INGREDIENTS:
. 1 cup kale, destemmed (or baby spinach)
. 1 cup cucumber, peeled and chopped
. 1/2 cup mango, fresh or frozen
. 1 sweet apple, cored and chopped
. 2 celery stalks, chopped
. 5 tbsp hemp hearts, to taste
. 1 tbsp flax seeds
. 1 tbsp fresh mint
. 1 tbsp coconut oil
. 5 – 6 ice cubes, as desired
METHOD:
. All all ingredients to blender, cover and blend until smooth.
NOTHING BEETS SMOOTHIE
INGREDIENTS:
. 1 small/medium beet, cooked and peeled

. 1 banana
. 1 cup strawberries, fresh or frozen
. 1/2 cup spinach, packed
. 1 tbsp almond butter
. 1 tbsp hemp hearts
. 1 tbsp flax seeds
. Optional – Ice cubes
.Optional – 1 tsp honey
METHOD:
Add all ingredients to blender, cover and blend until smooth.
CHAPTER
KITCHEN TIPS
FRIDGE FOOD GUIDE
Keeping food in your fridge fresher
and longer.
TEMPERATURE:
Always set your fridge temperature
at 4 degrees C. Or lower.
UPPER SHELVES:
Use this shelf for;
. Leftovers
. Drinks
. Ready-to-eat foods
. Field berries
MIDDLE SHELVES:
Use these shelves for;
. Milk
. Eggs
. Dairy foods
BOTTOM SHELF:
Use this shelf for;
. Raw meats
. Seafoods
CONTROL THE RIPENING PROCESS:
Please note that some produce gives off

ethylene gas, which speeds up the ripening
process of some foods. Separate foods
that create ethylene from the foods
that are damaged by it. Keep ethylene
producers in a loosely tight bag.
SET HUMIDITY LEVEL:
The adjustable levers some fridges have

on the crisper drawers changes humidity levels.
If your refrigerator has these, set one to high
humidity, (closed, less air coming in) and
one to low (open, more air coming in).
LOW HUMIDITY DRAWER (Ethylene Producers)
Fruits and some vegetables such as: pears,

apples, grapes, mushrooms, melons,
tomatoes, peaches, papayas, mangoes,
oranges, and lemons.
HIGH HUMIDITY DRAWER
Vegetables that wilt such as:

carrots, leafy greens, broccoli, asparagus,
cabbage, cauliflower, cucumbers,
green beans, squash, kiwi and peppers.
DELI DRAWER
If you have one of these drawers use for:

Deli meats, and all cheeses.
COOKING MEASURES
1 tablespoon = 3 teaspoons
1 cup = 48 teaspoons
1/16 cup = 1 tablespoon
1/6 cup = 2 tablespoons + 2 teaspoons
1/8 cup = 2 tablespoons
1/3 cup = 5 tablespoons + 1 teaspoon
2/3 cup = 10 tablespoons + 2 teaspoons
1 cup = 16 tablespoons
LIQUID MEASURES
1 ounce = 2 tablespoons
8 ounces = 1 cup
1 pint = 2 cups
1 quart = 2 pints
4 quarts = 1 gallon
MORE MEASURES
1 dash = 1/16 teaspoon

2 dash = 1 pinch
1 pinch = 1/8 teaspoon
8 pinches = 1 teaspoon
1 peck = 8 quarts
1 bushel = 4 pecks
This is a
FREE
e-Book
ENJOY!

2021 - George Felfoldi (Ebook - Cooking) - Cooking Through A Pandemic, 221 Pages

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

2021 - George Felfoldi (Ebook - Cooking) - Cooking Through A Pandemic, 221 Pages

Uploaded by

Copyright:

Available Formats

COOKING THROUGH A

Please feel free to distribute this e-Book,

Chapter 1 – Soups & Stews

Chapter 3 – Breads & Baked Goods

Chapter 4 – Salads And Dips

Chapter 6 – Drinks & Punch

Chapter 7 – Kitchen Tips

THIS BOOK IS TO YOU ALL.

The Toronto Public Library

Dr. George Felfoldi is an Independent

The Healing Powers Of Blueberries

The Healing Powers of Mangos

The Science of Mind Transformation

The Devil And His Demons :Activities, Facts & Evidence

The Toe Nail Fungus Book

The New Age Cookbook

Cooking Through A Pandemic

SOUPS & STEWS

PREP. TIME: 15 minutes

. 1/2 cup diced bacon

Place the bacon in a large pot over medium-high heat, and

Warm the half-and-half milk in a small saucepan until it

PREP. TIME: 20 minutes

. 1 lb cubed stewing beef

. Sprinkle the beef with half of the salt and pepper.

. In a large, deep saucepan, heat the oil over medium high

. In another small bowl, stir together the yogurt and cilantro.

. In a large saucepan, heat the margarine on medium heat,

TOTAL TIME: 30 minutes

. 3 cups broccoli florets, fresh

. In a large saucepan, combine the first 6 ingredients. Bring to

PREP. TIME: 20 minutes

. 1 broiler/fryer chicken (about 3 1/2 to 4 pounds), cubed

. 2 cups all-purpose flour

. Place your chicken, water, bouillon, peppercorns and garlic in

IF YOU WANT the flavours of Thanksgiving but you don't want

PREP. TIME: 30 minutes

. 2 mild sausages (your choice) Hungarian, Polish or Italian,

. In a large skillet, cook sausages over medium heat until

. Return skillet to medium heat and add potatoes, stirring for

. Preheat oven to 350F. In a small microwaveable bowl, melt

. In another bowl, whisk eggs, then whisk in milk, salt and

. Let cool slightly before serving.

(Preheat oven to 425F.)

Preheat oven to 425 degrees F. Line a baking sheet with a

Place the Parmesan cheese, garlic salt, paprika, onion powder

Bake in preheated oven until the outside is crispy, and the

Roasting brings out the natural sweet flavor of the rutabaga,

PREHEAT OVEN TO: 425 F.

. 1 or 2 rutabaga (about 1 1/2 to 2 lbs.)

. Gather all the ingredients.

. Freeze roasted cooled rutabagas and other root vegetables in

PREP. TIME: 20 minutes

. Melt butter in a large pot over medium heat. Add the

PREP. TIME: 20 minutes

. Preheat oven to 350 degrees F. Grease a 13x9 inch baking

PREHEAT OVEN: 400 F.

. 7 – 8 pork sausage links, full (or 6 slices bacon, diced)

. In a large frying pan saulte your onions and green peppers in

. To cook in oven; Heat oven to 400 F. Pour mixture into a

PREHEAT THE GRILL:

. 4 pork chops (or veal chops), each about 1 inch thick

. Let rest for 10 minutes. Pat dry and oil lightly.