The Knoll Motel - Barre, Montpelier Vermont Lodging

9" single pie crust
2 1/4 cups pure Maple syrup (darker the more flavor)
3/4 cup light cream
1/4 cup all-purpose flour
4 eggs
1 cup finely chopped walnuts or pecans

INSTRUCTIONS
Whisk together the maple syrup, cream, flour and eggs until blended;
stir in walnuts or peacans. Pour into crust. Bake in 375F oven for
10 minutes; reduce heat to 350F and bake for 30 to 35 minutes longer
- or until set. Let cool on a rack.

1/4 c Butter or margarine, melted
1 c Dark brown sugar
1 c Dark maple syrup
3 ea Eggs, well beaten
1/4 t Salt
1 t Vanilla
1 c Pecans
1 9" pie shell

Cream butter or margarine and sugar. Add syrup, eggs,
salt, and vanilla. Mix together and add pecans. Bake
5 minutes at 450øF then reduce heat to 350øF and bake
about 40 minutes until firm.

3 Eggs, slightly beaten
¼ Cup Maple Syrup
½ Cup Maple or Brown Sugar, packed
¾ Cup White Sugar
½ Teaspoon Vanilla
¼ Teaspoon Salt
½ Cup Milk
1/3 Cup Soft Butter
1 Cup Broken or Chopped Walnut Pieces
Unbaked 9" pie crust

In double boiler top, beat maple sugar and butter until well blended.
Add eggs, beating constantly.
Stir in salt, maple syrup and milk.
Cook over boiling water for five minutes, stirring constantly.
Remove from heat, stir in vanilla and walnuts.
Pour into unbaked pie shell. Bake at 350 degrees F, for one hour.

4 large apples, peeled and thinly sliced
4 tablespoons lemon juice
1 teaspoon ground cinnamon
¼ cup maple syrup

1 cup uncooked Quaker rolled oats
1/3 cup flour
½ sliced almonds
2 tablespoons vegetable oil
2 tablespoons maple syrup
1 teaspoon almond extract

Preheat oven to 350 degrees.
Mix sliced apples, lemon juice, cinnamon and syrup in a
large mixing bowl. Mix topping ingredients in a separate
bowl and set aside.
Grease a 13" x 9" baking dish, and spread the apple mixture
across the bottom of the pan.
Cover with foi and bake at 350 degrees for 30 to 40 minutes
or until the apples are tender.
Spread the topping evenly over the apples and return the pan
to the oven. Bake an additional 20 to 30 minutes uncovered at
350 degrees until topping is crisp.

Guaranteed to convert even those people who swear they don't like squash.
Irresistibly smooth, a little sweet, wonderfully buttery — and absolutely delicious.

4 lb. (2 kg.) butternut squash
1/4 cup (50 mL) butter
1/4 cup (50 mL) whipping cream
1/4 cup (50 mL) maple syrup
1/2 tsp. (2 mL) salt

With a large, sharp knife, cut the butternut squash in half lengthwise.
Scoop the seeds out with a spoon and place both halves, cut-side-down
in a shallow baking dish or cookie sheet with sides. Pour in just enough
water to cover the pan about 1/8-inch (.25 cm) deep. Place in the oven
and bake for 30 minutes. Turn the squash halves over and continue baking
for another 30 minutes or until very tender when poked with a fork.
Remove from the oven.

With a spoon, scoop the squash flesh out into a bowl. If you have
a food processor, puree the squash with the butter, whipping cream,
maple syrup and salt until very smooth and creamy. (You may have to
do this in two batches.) You can also beat the butter, cream, maple
syrup and salt into the squash with an electric mixer, if you prefer.
The squash won't come out quite as velvety smooth, but it will still
be delicious.

Fresh Apple Coffee Cake

Fresh apples make this coffee cake moist and tender.
Serve warm or cooled with a dusting of powdered sugar.
Use golden or red delicious apples.

INGREDIENTS

1 cup all-purpose flour
1 teaspoon soda
1 egg
1 cup sugar
½ cup chopped nuts
½ teaspoon salt
2 cups cored, peeled and diced sweet apple
¼ cup salad oil
1 teaspoon ground cinnamon, nutmeg
Powdered sugar

INSTRUCTIONS

Sift flour, salt and soda together; set aside. Place apple in a medium-size bowl.
Break egg over apples. Add oil, sugar, cinnamon, nutmeg and nuts; blend thoroughly.
Stir dry mixture into apple mixture just until flour is moist.
(The mixture will seem dry.) Spread in a greased 8-inch square pan.
Bake in a 350 oven for 30-35 minutes until a wooden pick comes out clean.
Turn out on plate an sprinkle with powdered sugar.

Streusel Coffee Cake

INGREDIENTS

1 1/2 cups all-purpose flour
3/4 cup granulated sugar
2 tsps baking powder
1/2 tsp salt
1 beaten egg
1/2 cup milk
1/4 cup cooking oil
1/2 cup raisins
1/2 cup chopped nuts
1/4 cup packed brown sugar
1 Tbsp all-purpose flour
1 Tbsp butter or margarine, softened
1 tsp ground cinnamon

INSTRUCTIONS

Set Oven to 375°

Stir together the 1 1/2 cups flour, granulated sugar, baking powder and salt.
Combine egg, milk and oil. Add to flour mixture; mix well. Stir in raisins.
Turn into a greased 9x9x2-inch baking pan. Combine nuts, brown sugar, 1 Tbsp
flour, butter or margarine and cinnamon; sprinkle over batter. Bake in a 375°
oven about 25 minutes. Makes 1 coffee cake.

Austrain Quark Coffee Cake

Recipe Vermont Butter & Cheese Company adaptation of a recipe from Markus Kranzl
Sous Chef, Trapp Family Lodge, Stowe Vermont.

INGREDIENTS

Shortbread Dough:

5.5 oz sugar (2/3 cup plus 1 Tbsp)
9 oz Vermont Cultured Butter, cold
15 oz flour (2 cups + 2/3 cup)
Salt
Vanilla

Filling:
5 oz sugar (2/3 cup)
4 oz Vermont Cultured Butter, softened
16 oz Vermont Quark (stirred well)
4 eggs (room temp)
1 oz flour (4 Tbsp)
1 oz currants/raisins (1/4-1/3 cup)
Salt
Vanilla

Cut the cold butter into chunks, and mix all ingredients
together with the paddle attachment until sandy, or cut
butter into all dry ingredients with two knives or a pastry
blender until sandy. Add vanilla, and dump mixture out onto
your counter (it will be very crumbly). With the heel of your
hand start smearing the dough away from you until it’s pushed
into a pile. Gather it back in front of you and repeat the
process until you arrive at a dough which can be pressed
together into a fairly cohesive mass. Divide the dough into
equal halves, and chill about 15-20 minutes. Press half of
the dough into the bottom of a 9” x 13” pan, and bake at
350o F. until pale gold. Set aside.

4 eggs, separated
4 ounces Vermont maple syrup
4 ounces pure honey
3 tablespoons butter
3 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 orange, zested and juiced
1/2 cup sour cream
1/2 cup strong coffee
1 cup sugar
1/2 toasted walnuts, chopped

Heat honey and maple syrup to boil, then cool.
Beat yolks with butter until light in color and fluffy.
Add maple and honey mixture until well blended.
Add sugar, blend again.
Sift all dry ingredients.
Add sifted ingredients to honey and maple mixture with
orange juice, zest, sour cream and coffee.
Whip egg whites to soft peaks and fold into mix.
Add walnuts.
Pour into muffins tins that have been greased and floured.
Bake at 350 degrees F for approximately 30-35 minutes or
until toothpick inserted comes out clean.
Turn out onto wire rack and cool.
For bread loaf:
Bake at 325 degrees F for about 60 minutes.

Mix all dry ingredients together in a bowl, then in a separate bowl mix, the melted ice cream, eggs, cooled melted butter, then pour mixed liquid ingredients in to the dryingredients and blend well together, just untill all the dry ingredients are moistened, fold in the blueberries and the lemon zest, pour the blueberry batter into well greased muffintrays or pans.

Bake for approximately 38 to 46 minutes, then check with a toothpick, when the toothpick that was inserted comes out clean they are done.

1 1/2 cups all-purpose flour
2/3 cup sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup canned pumpkin
1/2 cup milk
1 egg
1/4 cup butter, melted
3/4 cup blueberries, fresh or frozen
1/4 cup light brown sugar

Preheat oven to 400 degrees. Combine dry ingredients. Blend pumpkin, milk,
egg and butter. Add pumpkin mixture to dry ingredients. Fold in blueberries.
Fill tins. Sprinkle evenly with brown sugar. Bake 20 minutes.
Yields 12 Muffins.

2 eggs, slightly beaten
2 cups sugar
1/2 cup vegetable oil
1 cup canned or fresh pumpkin
2 1/4 cups flour
1 Tbsp pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
1 cup chopped cranberries

Combine eggs, sugar, oil and pumpkin, mix well.
Combine flour, spice, soda, and salt in a bowl.
Make a well in the center and pour pumpkin mixture into well.
Stir just until dry ingredients are moist.
Stir in cranberries.
Spoon into greased muffin pans.
Bake at 350 degrees for about 30 minutes.

2 cups packed brown sugar
2 cups flour
1 cup chopped pecans
2 eggs
2 sticks of melted butter (not margarine)

Spray muffin tins
Mix all ingredients in bowl
Fill muffin tins 1/2 full
Bake at 350 degrees for 20-25 minutes
Serve hot

Mix flour, milk & salt until smooth (can be made in blender),
add eggs one at a time beating (blending) after each. Pour
into well greased popover or muffin tin. Bake at 425 degrees
15 minutes, reduce oven to 350 degrees and bake an additional
25 minutes. Serve steaming hot with butter, jelly or jam.
Makes 6 large popovers.

Thanks to Chef Robert B. Graf of Alphorn Bistro, Inn at Danbury, Danbury, NH for this recipe. www.innatdanbury.com

Cream butter and sugar; add well beaten eggs, sour milk
and mashed bananas. Add dry ingredients and walnuts.
Bake in a greased and gloured loaf pan for one hour at 325 degrees.

2 cups flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 cup sugar
2 teaspoons baking soda
2 tablespoons hot water
1 egg - beaten
1 tablespoons melted butter
1/2 cup orange juice
1 cup cranberries
1/c cup chopped walnuts

Preheat oven to 350 degrees.
In large bowl, combine first 4 ingredients, leaving a well in the center.
Dissolve baking soda in water and pour into well along with the next 3
ingredients. Blend well. Fold in cranberries and nuts.
Pour into loaf pans and bake for 1 hour

1/2 cup peeled and mashed baked sweet potato or yam
2 1/2 cups Unbleached All-Purpose Flour
1 cup Stone Ground Whole Wheat Flour
1 tablespoon vital wheat gluten
2 teaspoons special instant yeast
1 1/2 teaspoons salt
4 tablespoons butter or margarine
1/4 cup milk
3/4 cup water
3 tablespoons honey
1/2 teaspoons cinnamon
1/4 teaspoons nutmeg
1/4 teaspoons ginger
1/2 cup raisins
1/2 cup chopped walnuts or pecans

Note: Use special instant yeast in this recipe, rather than regular
instant yeast. The special yeast, formulated for sweet or sourdoughs,
provides the steady, controlled rise helpful for acidic and sugary breads.
For 1 1/2 lb. (large) loaf:

Place all ingredients except raisins and nuts into bread machine pan.
Program machine for basic, white bread or raisin bread, and press Start.

When beeper sounds, add nuts and raisins (or about 3 to 4 minutes before
the end of the second kneading cycle.)

Place pan in center of a 350 degree F. oven for 30 to 35 minutes or untill the bread pudding is set.Bread pudding id done when pudding is set and pudding still appears moist on top. Do not cook untill dry.

Serve warm or at room temperature with some French Vanilla Ice Cream with a drizzle of Drambue over the top.

1 1/2 cups all-purpose flour
3/4 cups sugar
1 1/2 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
1/8 tsp salt
2 egg whites - slightly beaten
1 1/2 cup shredded zucchini
3 tablespoons cooking oil
1 tsp finely shredded lemon peel
1/4 cup chopped walnuts

Preheat oven to 350 degrees.
In large mixing bowl, stir together flour, baking powder,
baking soda, salt, and cinnamon.
In medium bowl, stir together egg whites, zucchini, sugar,
cooking oil, and lemon peel. Add to the flour mixture,
stirring just until combined. Stir in walnuts.
Pour batter into greased loaf pan.
Bake 50 minutes or until wooden toothpick inserted in
center comes out clean.

2 1/2 cups sugar
8 oz. cream cheese
1/2 cup margarine
4 eggs
1 16 oz. can pumpkin
3 1/2 cups flour
1 tsp salt
1 tsp cinnamon
1/2 tsp baking powder
1/4 tsp ground clove

Preheat oven to 350 degrees.
In large bowl, combine sugar, cream cheese, and margarine.
Using electric mixer, mix at medium speed until well blended.
Add eggs one at a time, mixing well after each addition.
Blend in pumpkin.

In another large bowl, combine flour, baking powder, salt,
cinnamon, and ground clove. Gradually add to pumpkin mixture,
stirring just until moistened.

Pour into greased and floured 9" x 5" loaf pans and bake 1 hour,
or until wooden toothpick inserted in center comes out clean.

3 cups sugar
1 cup vegetable oil
3 eggs
1 16 oz. can pumpkin
3 cups flour
1/2 tsp salt
1/2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1 tsp clove

INSTRUCTIONS
Preheat oven to 350 degrees.
In large bowl, combine first 4 ingredients.
Add remaining ingredients and mix until well blended.
Pour into loaf pans and bake at 350 degrees for 20 minutes.
Reduce oven temperature to 325 degrees and bake for 1 hour.
Makes 2-3 loaves, depending on pan size.

Stir in oil mixture alternately with 1 cup pineapple juice, apple juice or orange juice.
Mix in separate bowl:

1 more c. sifted flour
1 c. thinly sliced citron
1/2 c. thinly sliced lemon peel
1 c. candied pineapple, cut in pieces
1 1/2 c. whole candied cherries
3 c. seedless white raisins (1 lb.)
3 c. nuts, in lg. pieces

Then pour the batter over floured fruit. Line with brown paper 2 greased and floured
loaf pans, 8 1/2" x 4 1/2" x 2 1/2". Pour batter into pans. Place a pan of water on
lower oven rack.
Bake cakes 2 1/2 to 3 hours in slow 275 degree oven. After baking cakes let cakes
stand for 15 minutes before removing from pan. Cool thoroughly on rack without removing
paper. When cool, remove paper.

Soak cakes with apricot or peach brandy by brushing with a pastry brush. Store by
wrapping tightly in aluminum foil. Keep in dry area until ready to use.

This is a 50 year old Gold Medal recipe. It makes a great wedding or Christmas cake. May be decorated with candied fruit.

Follow basic recipe above, but use brown sugar (packed in cup) instead of white sugar.
Add to dry ingredients:

1 c. sliced citron
1 c. candied pineapple
1 1/2 c. candied cherries
1 c. raisins
1 c. chopped figs
3 c. coarsely chopped nuts

6 oz. dried apricots, chopped
6 oz. prunes, chopped
6 oz. dates, chopped
6 oz. raisins
6 oz. dried cherries
1/3 cup port
1/3 cup Triple Sec
1 Tablespoon brandy
1/4 cup orange or apple or pineapple juice.
2 Tablespoons lemon juice
(Each 6 oz. of dried fruit measures about 1 1/8 cup.)

Measure and set aside:
1 cup pecans
1/2 cup almonds
Optional: Chop coarsely.
Line the pan bottoms with waxed paper. Set aside.

Preheat oven to 350 degrees F.
2 1/2 cups flour
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon mace
1/2 teaspoon salt
1 teaspoon baking powder

Add to butter-sugar mix. Beat until smooth. Add to dry ingredients.
Beat together. Add fruit and nuts to batter; Not suitable for pounding
nails or filling potholes. Combine thoroughly. Put into pans. Bake at
350 degrees for 50 minutes, then at 300 degrees for 15 minutes. Not too
alcoholic and really very tasty.

Variations:
#1 - Add 1 cup of mini chocolate chips along with the nuts and fruit.
#2 - Add 1/3 - 1/2 cup finely chopped ginger with the nuts.
#3 - Combine #1 and #2.
#4 - To put some real zip in this holiday treat make several weeks ahead and
sprinkle weekly with brandy, bourbon, port or sherry.

3 c. flour
2 tsp. salt
1 tsp. allspice
1 c. grape juice
4 eggs, separated
1 tsp. baking powder
1 tbsp. cinnamon
1 tsp. cloves
1 c. butter, melted

Toss together in large bowl with 1 cup flour and set aside. 8 oz. candied pineapple,
diced 16 oz. fruit cake mix 8 oz. candied cherries, halved 1 c. dark raisins 4 c. nuts,
chopped.
Mix brown sugar and egg yolks; beat 2 minutes on medium speed of mixer.
Sift 2 cups flour with other dry ingredients, then add to egg yolk mixture alternately
with grape juice.
Fold in stiffly beaten egg whites.
Add fruit and nut mixture to batter along with melted butter and mix well.
Press into 2 loaf pans lined with waxed paper.
Bake at 275 degrees about 3 1/2 - 4 hours.
Cool 20 minutes then remove from pans.
Soak cheese cloth with apricot brandy and wrap around cakes.
Wrap in aluminum foil and season for 3 weeks in cool place. Slice thin.

1 lb. seedless raisins
1 lb. sultana raisins
1 lb. currants
1 1/2 lb. seeded raisins
3/4 lb. cherries (candied- mixed red & green)
3/4 lb. dates - chopped
1/2 lb. candied citron orange peel ( or mixed if need be)
1/3 lb. blanched almonds
2 tsp. ea. cinnamon and nutmeg
1/2 tsp allspice
1/3 lb. pecans
3 3/4 c. flour
1 lb. butter
2 cups white sugar
12 eggs
1/2 cup fruit juice (I use grape juice) or rum
2 tsp. vanilla
1/2 tsp salt
1/2 tsp ground cloves

Reserve 1/2 c. flour- use to flour all fruit & nuts except the cherries
Mix basic cake ingredients (except fruit, nuts, citron & cherries) as per normal
batter. Then add batter to the floured fruit, mix well.

Using 3 tiered pans (I use square stacking ones with removable bottoms), grease
parchment paper (or in a pinch brown paper -either wrapping or grocery bags),
place in pans- getting corners as straight as possible. Place a layer of batter,
then place the cherries- alternating colors across the pan- add a layer of batter,
repeat ending with batter. Fill all pans evenly.

Bake @ 275F for 3-4 hours. I place a pan of water in the over to add moisture
while they are baking. The test for doneness is when the top springs back when
indented with a light touch. Tops will be browned and some slight cracking may
occur.
Let cool- remove from pans still in paper. Wrap tightly in plastic wrap and then
in plastic bags. Age in refrigerator. They may be brushed with brandy or rum
occasionally.

The longer they age, the richer they become. Use icing for wedding cakes found in
any good cookbook, or when ready to make the wedding cake, take it to a baker to have them professionally assemble and decorate the cake.
For a large wedding, you can also make more cakes and these can be cut and packaged
ahead of time for the bride and groom to give away.

Note: In Canada, this is our version of a Wedding Cake, very traditional, frosted
with a layer of almond paste icing then the hard royal ornamental frosting, usually
in white often with colored ornamental frosting roses, with the cake layers supported
by columns. Figures of a bride and groom or fresh flowers are on top of the cake. At
the wedding the cake is cut by the Bride and Groom and they feed each other a small piece of cake. Later the Bride and Groom will wander through the reception with a pretty basket,
passing out small pieces of wrapped wedding cake. (a 1 x 1 x 3 in. piece)
The cake is wrapped in colored foil, to match the wedding theme, and usually rolled
in a small paper doily and tied with a piece of curling ribbon.
Tradition says that if you take the piece of cake home and sleep with it under your
pillow, you will dream about the one you are to marry.
The top tier of the wedding cake is saved (frozen - fruitcake keeps 'forever') and
it is served at the christening of the first born.

Chop very fine:
1 lb. candied cherries
1 lb. candied pineapple
3 cups gumdrops (use only red, green, orange and yellow)
6 cups pecans, chopped
2 cups walnuts, chopped
1 small pkg dates
Dredge all of the above in 1½ cups all purpose flour.

Cream:
1 cup butter and 1½ cups dark brown sugar
Add 4 eggs separately beating after each addition

Mix 2 cups flour with:
1 t cinnamon
½ t allspice
¼ t cloves
¼ t ginger
1¼ t salt
½ t nutmeg
½ t soda
3 T cocoa
2 t baking powder
Mix well and add to creamed egg mixture.

Combine:
2 t vanilla flavoring
2 t butter flavoring
4 T grape or blackberry jelly
1 T lemon juice
2 t ea. rum and brandy
1 cup cooked dried apples or applesauce
½ cup buttermilk

Mix all ingredients. Line 2 loaf pans or 1 tube pan with brown paper greased,
topped with wax paper greased. Pour cake mixture into pans, packing well. Bake
in slow oven 300° for 1½ to 1¾ hours. One tube pan will take longer.

1 c butter -- softened
2 c sugar
4 c flour -- sifted
4 ea eggs
1 lb pecan pieces
1 1/2 lb white or golden raisins
1 c bourbon
1 tbsp ground cinnamon
1 tbsp ground nutmeg
1 tbsp soda
1/2 tsp salt

Heat oven to 275F. Sift 1 cup flour and mix with nuts and raisins. Sift remaining
flour, cinnamon, nutmeg, salt, and soda together. Grease a tube pan and line bottom with
parchment paper.

Cream sugar and butter until light and fluffy. Add eggs, one at a time, making sure
each is incorporated before adding the next one. Alternately add bourbon and flour.
Add nuts and raisins.

Sprinkle generously with additional bourbon and wrap in aluminum foil with a couple
of apple wedges to keep it moist. Each weekend leading up to Christmas, unwrap cake
and sprinkle again with additional bourbon.
My mother no longer makes the cake, but I have her tube pan and her recipe and I'm
trying to make it every year and share it with my parents and siblings. Fortunately,
it's pretty much immune to spoiling so mailing it to Vermont or Virginia isn't a
problem. And given that I made it almost a month early this year, it should be particularly
well-seasoned.

3 8-ounce Jars red and/or
green maraschino cherries
all-purpose flour
1 12-ounce package pitted prunes
3/4/ cup passion fruit juice
3/4 cup shortening
1/2 pound glace pineapple slices
3/4/ cup passion fruit juice
2 teaspoons baking powder
1/2 pound glace orange slices
1 cup sugar
1 Tablespoon vanilla
1 teaspoon salt
1/2 cup light corn syrup
1/2 pound glace peaches
2 8-ounce cans wallnuts
4 large eggs
2 6-ounce can pecans

Line four 1 -quart souffle dishes with foil. Drain maraschino cherries well;
remove stems. Cut each prune in half. Cut pineapple, orange slices, and peaches
into 1/2-inch pieces. In large bowl, combine fruits, walnuts, and pecans. Remove
4 cups mixture; reserve for topping. Toss remaining mixture with I cup flour.

Preheat oven to 300 F. In another large bowl, with mixer at low speed, beat sugar,
next 6 ingredients, and 1 1/2 cups flour until just mixed. At medium speed, beat 2
minutes. Stir batter into fruit mixture in bowl.

Spoon batter into souffle dishes. Bake 1 1/2 hours or until toothpick inserted in
center comes out clean. Cool cakes in dishes on wire racks; remove and peel off foil;
return to dishes.

In 3-quart saucepan over medium heat, heat corn syrup with reserved fruit mixture
2 minutes, stirring. Arrange mixture on cakes. Let topping cool and set.

Wrap fruitcakes in their dishes in foil or plastic wrap. Refrigerate overnight so cakes
will be firm and easy to slice. Store in refrigerator. Makes 4 cakes, each 12 servings.

Fruit cake is the traditional British Christmas Cake that is full of fruit and
nuts,laced with alcohol (usually brandy), and covered with marzipan and royal
icing.Although I love a good slice of fruit cake, somehow I never get around to
making my own.The problem begins when I look at the long list of ingredients
(quite a shopping list),the advise that it is best of make this cake on a
weekend when you have lots of time,the baking time (anywhere from 2 up to 6 hours),
and that I really should make this cake in October or early November so it has
time to ripen sufficiently (I'm really not thinking of Christmas just yet).

This all changed last year when I was visiting Nova Scotia. At a family gathering
my cousin brought this delicious fruit cake and I was surprised when she told me
that, unlike the traditional fruit cake, this one was very simple to prepare.
After getting the recipe and returning home I immediately set about making it.
And she was right about it being easy to make. As the name implies, brown sugar,
water, butter, spices, and the dried fruit are, in fact, 'boiled'. Once this
boiled mixture has been left to cool,the next step is to stir in the baking soda,
flour, vanilla extract, and candied fruit (no eggs).And that's it. Just pour the
batter into the pan and bake. Now, if possible, do try to resist eating this cake
right away. Although it does not need weeks or months as the 'A Guide to Good
Cooking with Five Roses Flour' (1960 Edition) advises "The ageing of a fruit cake
might be compared to the ageing of wine. Time seems to put mellow deliciousness
into them ...... All rich fruit cakes should be prepared long enough ahead for them
to ripen to moist, spicy lusciousness.", it does benefit from being stored, at least
a day or two. A few things about this recipe are worth mentioning. I have used a
combination of raisins,dried cranberries, and dried cherries as I like raisins only
in small quantities.However, for the raisin lover, you may want to follow the original
recipe which called for 2 cups or 250 grams of raisins (no cranberries or cherries).
Spices can also be adjusted to your taste, adding more or less of each. Finally, if
you are a real fan of fruit cakes and want to make them during the rest of the year,
it might be a good idea to pick up extra candied fruit during the holiday season as I
have found it very hard to find during the rest of the year.

Butter, or spray with a nonstick vegetable, a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan.
Preheat oven to 350 degrees F (177 degrees C). (Note: if you are using a dark colored
pan reduce the oven temperature to 325 degrees F (160 degrees C).)
In a large saucepan, over medium heat, bring to a boil the sugar, water, butter, spices,
raisins, cranberries, and cherries. Boil for five minutes, remove from heat, and let
cool till lukewarm. Stir into this mixture the flour, baking soda, vanilla extract and
candied fruit. Pour into the prepared pan and bake for 45 - 60 minutes or until a toothpick
inserted into the center of the cake comes out clean. Remove from oven and let cool on a
wire rack. Cover and store, if possible, for a few days before serving.

This is my personal favorite.
Christmas is not Christmas without a fruitcake. If you haven't baked it yet,
you have to hurry up and do so, because a real rich fruity fruitcake has to mature.
Otherwise you have to settle for a light version.

7 oz red glazed cherries, cut into quarts (195g)
5 tsp brandy (25ml)
2 tsp cocoa (10ml)
2 tsp instant coffee powder (10ml)
2 cups boiling water (500ml)
2 lb 4 oz dried fruit cake mixture (1kg)
1½ tsp bicarbonate of soda (7.5ml)
11 oz sugar (310g)
½ cup margarine (125ml)
3 eggs (extra large) (beaten)
1 cup flour (250ml)
1½ tsp baking powder (7.5ml)
pinch of salt (1ml)
1 tsp mixed spices (5ml)
1 tsp ground ginger (5ml)
5 tsp brandy (25ml)

Prepare the baking pan as follows:
Grease the sides of a 9" cake pan, and line with baking paper.
Cut 20 layers of brown paper to size and place on the bottom of the pan.
Place a layer of baking paper on top, and grease well. Wrap 12 layers of
brown paper around the sides of the cake pan, and fasten securely with
string. Make a lid of aluminum foil, shiny side inside, to cover the cake
during the baking process.

Marinade the cherries in the brandy for at least 1 hour.
Dissolve the cocoa and coffee powder in boiling water, and combine with the dried
fruit mixture, bicarbonate of soda and sugar in a saucepan.Bring to the boil, and
simmer for 5 minutes. Remove from heat, add the margarine, marinated cherries and
brandy. Mix well and cool to room temperature.Beat the eggs and add to the fruit
mixture. Sift the dry ingredients, and gradually fold into fruit mixture.Spoon the
batter into the prepared pan, cover with the foil lid, and bake 4½ hours or till
done.(A skewer inserted in the middle of the cake, will come out clean when done.)
Stand in the pan till cool, and pour the 5 tsp of brandy evenly over the cake.
Remove from pan when completely cool.
Store in an air-tight container for at least one week.

Dark layer:
1 cup glace pineapple (chopped) (250ml)
1½ cup sultanas (375ml)
¾ cup currants (187ml)
½ cup mixed peel (125ml)
1 cup glace cherries (halved) (250ml)
½ cup brandy (125ml)
2 oz butter (55g)
¾ cup brown sugar, firmly packed (187ml)
3 eggs
¾ cup hazelnuts (roasted, chopped) (187ml)
2 oz Dark chocolate (grated) (55g)
¾ cup flour (187ml)
1 tsp ground cinnamon (5ml)
½ tsp bicarbonate of soda (2,5ml)
7 oz rolled almond paste (195g)
Light layer:
½ cup butter (125ml)
1 cup castor sugar (125ml)
3 eggs
1½ cup flour (375ml)
½ cup brandy (125ml)
¾ cup sultanas (187ml)
½ cup mixed peel (125ml)
1 cup glace cherries (halved) (250ml)
¼ cup glace pineapple (chopped) (62.5ml)
½ cup pecan nuts (chopped) (125ml)
¾ cup almond (slivered) (187ml)

Dark layer:
Combine fruit and brandy in a large bowl. Cover and stand overnight in a cool place.
Preheat oven to 300°F (150°C)
Grease a deep 9" square pan. Line base and sides with paper.
With electric beater, beat the butter, sugar and eggs till light and creamy.
Stir in hazelnuts and chocolate.
Sift the dry ingredients and add to butter mixture. Stir in.
Stir in the fruit mixture.
Spread into the prepared pan.
Light layer:
Cream butter and sugar till light and fluffy.
Beat in eggs, one by one.
Stir in ½ the sifted flour and ½ the brandy. Then the remaining flour, brandy, fruit
and nuts.
Assemble:
Roll out the almond paste with a rolling pin on a lightly sugared surface. Cut a square,
large enough to cover dark layer, and place on top of the dark layer.
Spread evenly with the light layer.
Bake about 2 hours till done.
Cover lightly with foil, and cool in the pan.
Remove from pan, and store in an airtight container.

Bread Ingredients
1/2 Cup sugar
3 1/2 Cup flour
1/2 tsp salt
6 TBL butter
2 pack yeast
2/3 cup water
1 egg

Christmas Bread Filling
8 oz cream cheese
8 oz cottage cheese
1/2 cup sugar
1 tsp grated lemon peel
1 egg yolk
1/2 cup raisins
Blend together and chill while dough is raising.

Combine sugar, yeast & 1 cup flour in large bowl. Heat butter & water till warm.
Add to bowl and mix at low speed for 1 minute and medium speed for 2 minutes.
Add egg & 3/4 cup flour. Beat 2 more minutes. Stir in 1/4 cup flour. Knead 8
minutes adding 1/2 cup flour. Rise till double, punch down. Let rest 15 minutes.
Shape into rectangle 15x12. Scoop filling down center. On either side cut 1" strips.
Crisscross over top. Let rise till double again. Brush with egg white (reserving yolk).
Bake at 350 for 20 minutes.

Vegetable cooking spray
1 1/2 cups chopped onion
1 cup chopped bell pepper
1 1/2 cups sliced mushrooms
3 Tbsps all-purpose flour
1/2 tsp dry mustard
1/2 tsp pepper
1/4 tsp salt
1 1/4 cups skim milk
1/2 cup low-sodium chicken broth
6 oz. shredded sharp cheddar cheese
1 cup nonfat sour cream alternative
1 pkg. (32 oz.) southern style hash brown potatoes (thawed)
Paprika
5 large eggs - beaten
8 slices bacon

Coat a large saucepan with cooking spray; place over medium heat until hot.
Add onion and bell pepper, and mushrooms; saute 3 minutes or until tender.
Add flour, mustard, and salt; stir well and cook an additional minute.
Remove from heat. Gradually add milk and broth, stirring until blended.
Cook over medium heat for 5 minutes or until thickened, stirring constantly.
Remove from heat. Add cheese and pepper, stirring until cheese melts.
Blend in sour cream.

Combine cheese mixture and potatoes, stir well. Spoon into a 13" x 9" x 2"
baking dish coated with cooking spray. Pour eggs evenly over top of mixture.
Add crumbled bacon and paprika on top. Bake covered at 350 degrees for 35 minutes,
then uncovered for 25-35 minutes.

10 eggs (egg beaters do fine)
2 1/2 cups of milk
1/4 cup of chopped onion
1/2 cup Velveeta cheese
1/2 cup shredded sharp cheese
3 slices bread buttered and cubed
1 cup sausage (milk)
1/4 cup green pepper chopped

Brown sausage with onion and pepper. Drain sausage mixture on paper towel.
Blend eggs and milk. Butter 9"x13" baking pan. Put bread cubes in bottom
of the baking pan. Spread cheese over bread. Then sprinkle sausage mixture
over all. Refrigerate over night covered. Preheat oven 350. Bake for 45
min-1 hour or until set. This will serve around 8 adults. Other ingredients
can be used or meat can be omitted or other meats substituted.

9 eggs
1# Jimmy Dean Sage sausage cooked & crumbled
3 cups whole milk
3 slices white bread, (de-crusted & cubed in 1" squares) 1-1/2 cups shredded cheese
1 1/2 tsp. dry mustard powder
1 tbls. dry parsley
1/4 tsp. pepper
1/2 tsp. salt
2 dashes of Mrs. Dash

Spray large Pyrex dish (9x13) generously. Combine all ingredients,
cover with Saran wrap and place in frig overnight.

Bake for 1 hour in 350 degree oven. Cut into 12 - 15 squares to serve 10 + people.
You may also ladle into 4 oz. ramekins and bake the same as above.

Dip the bread into the batter mix, then fry in a well buttered skillet over medium heat until toast is a golden brown color on both sides.

Serve with some butter and Vermont Maple Syrup. A slab of Ham or Bacon cooked up also goes well with this.

3/4 cup all-purpose flour
1/2 tsp. ground nutmeg
1 cup ricotta cheese
1 Tbs. baking powder
2 eggs
2/3 cup milk

In a large bowl combine and blend all ingredients. Pour 1/2 cup batter
onto a hot greased griddle. Spread batter into a 5-inch circle. Cook until
golden, turning once. Arrange on a platter and dust with confectioners' sugar.
Serve with Vermont maple syrup.

Quick bread is bread that is quick to make because it doesn’t require kneading or rising. The leavener is baking soda or baking powder. Biscuits, popovers, muffins are all good examples.

1 cup whole wheat flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1 cup orange juice
1 each orange zested, with juice
2 tablespoons vegetable oil
3/4 cup sugar
1 egg
1 cup cranberries, coarsely chopped
1/4 cup toasted and chopped walnuts (optional)

Grease a 9 X 5 loaf pan with wax paper inside Combine flours,
sugar, baking soda – stir to mix and set aside.
In large bowl, combine orange juice, oil, sugar and egg.
Beat with mixer.
Slowly add dry ingredients and stir in orange zest and cranberries.
Pour in loaf pan and bake at 325 degrees F for 60-65 minutes or
until a toothpick comes out clean.
Turn out onto wire rack to cool.

1 1/3 c Water
1 1/3 tb Vinegar
1 1/3 tb Barley malt syrup
2 2/3 tb Vegetable oil
2/3 ts Sugar
1 ts Salt
2 tb Unsweetened cocoa
1/2 ts Minced dried onion
1 ts Instant coffee granules
2 2/3 ts Caraway seed
1/4 ts Fennel
2/3 c Oat bran
2 c Bread flour
1 1/3 c Rye flour
2 1/2 ts Yeast

Bring all ingredients to room temperature and pour into bakery, in
order. Set “baking control” at 10 o'clock. Select “white bread” and
push Start.
In hot & humid weather, use 1/8 c less water.

Eat this wonderful hearty bread with soup and/or salad or
serve it as an appetizer with a crab dip. You may substitute dark
molasses for the barley malt syrup.

3/4 cup flour
1 tsp. baking powder 2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt

4 T. butter or margarine
2 - 3 oz. packages of cream cheese
1/2 tsp. vanilla
1 cup powdered sugar

2/3 cup pumpkin and Beat 3 eggs for 5 minutes.
Gradually add 1 cup sugar.
Stir in 2/3 cup pumpkin and 1 tsp. lemon juice.

Mix together:
3/4 cup flour
1 tsp. baking powder 2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt

Gently fold dry ingredients into pumpkin mixture. Spread in greased and floured pan.
Top with chopped walnuts. Bake at 375 degrees for 15 minutes. Let cool for 5 to 10
minutes and then turn out on flour sack towel sprinkled with powdered sugar. Roll
into jelly roll and let cool.

4 T. butter or margarine
2 - 3 oz. packages of cream cheese
1/2 tsp. vanilla
1 cup powdered sugar

Blend together thoroughly. Unroll cake and spread filling.
Roll back up. Slice when ready to serve. Store in refrigerator.

For 1 1/4 # Lobster:
Bring 2 gallons of "Salty-like-the-Sea" water to a wicked boil. Boil Lobster for 7-8 minutes and immerse completely in salty ice water just until Lobster is chilled or eat right away before more people come...

For Risotto: (4 healthy portions)
Ingredients:
2 lobsters (as cooked above and meat removed and cut into 2" chunks)
1/4 butter
1 T Olive Oil
2 Cloves garlic, gently crushed
3 shallots, finely diced
2 cups Arborio Rice
1 bay leaf
4 sprigs Thyme
Salt, to taste
2 cups dry white wine
6-8 cups Lobster stock made from Lobster Shells

Heat Lobster Stock to Boil and shut off heat.
In Large Rondeau heat butter and olive oil at medium heat and sweat garlic and shallots until translucent (no color)
Add Arborio Rice, stir to coat
Add bay leaf, thyme and salt
Add wine and let cook until dry
Add stock slowly in batches until done (al dente), stirring occasionally
Enjoy immediately with a nice glass of your favorite white wine...

About 1.5 ltr hot seafood,
fish stock or vegetable stock
100g unsalted butter
3 shallots, finely chopped
2 celery stalks, finely chopped
400g risotto rice
1 fresh red chilli, deseeded and finely chopped
1 bay leaf
150ml dry white wine
250g fresh white crabmeat (or frozen and thawed)
Sea salt and freshly ground black pepper

Put the stock in a saucepan and keep at a gentle simmer. Mel half the butter in
a large, heavy saucepan and add the shallots and celery. Cook gently for 5-7 minutes
until soft, golden and translucent but not browned.

Add the rice, chilli and bay leaf and stir until well coated with the butter,
translucent and heated through. Pour in the wine and boil hard until it has reduced
and almost disappeared. This will remove the taste of raw alcohol.

Begin adding the stock, a ladle at a time, stirring gently until each ladle-full has
almost been absorbed by the rice. The risotto should be kept at a bare simmer throughout
cooking, so don’t let the rice dry out - add more stock as necessary. Continue until the
rice is tender and creamy, but the grains still firm. (This should take 15-20 minutes
depending on the type of rice used - check the packet instructions.)

Five minutes before the rice is ready, stir in half the crabmeat. When the rice is cooked,
taste and season well with salt and pepper and stir in the remaining butter. Remove the bay
leaf. Fold in the remaining crabmeat, being careful not to break up any lumps.

Cover and let rest for a couple of minutes so the risotto can relax, then serve immediately.
Serve topped with the crab claws and lots of chopped fresh parsley.

To serve
4-8 meaty crab claws, cooked and cracked
4 tbsp chopped fresh flat leaf parsley

1/2 cup or 1 stick butter
1/2 cup flour
1/2 cup half-and-half
6 bacon strips
1 large onion, chopped finely
1 bell pepper, chopped finely
2 cups chopped celery
2 cups shredded cheddar cheese
white wine or chicken broth, as needed
5 pounds shrimp, deheaded
1 pound red snapper, if available
1 pound lump crabmeat
1 cup bread crumbs

In a saucepan over low heat, melt butter. Gradually add half-and-half and
flour stirring slowly to make a nice roux. Stir constantly for 10 minutes.
Be careful sauce doesn't stick to pan. Set aside roux.

In another pan, fry bacon until crisp. Set bacon aside and reserve drippings.
Sauté onion, bell pepper and celery in drippings until tender.

Place roux pan on medium low burner. Stir in vegetables and one cup of cheese.
(If roux is too thick, add just enough white wine or chicken broth to loosen it up.)
Turn up heat to medium high and add shrimp, crumbled bacon, and fish. Mix thoroughly
two minutes. Fold in crab meat, careful not to break it up.

Pour mixture into buttered casserole dish. Sprinkle bread crumbs and remaining cheese
on top. Bake at 350 degrees F. for 10 minutes.

1 large bell pepper, chopped
1 large onion, chopped
3 to 4 cloves garlic, crushed, or garlic powder, to taste
2 tablespoons olive oil
1 tablespoon sugar
2 large cans tomato sauce
1 pound shrimp, peeled, deheaded
Creole seasoning, to taste
hot cooked rice

Saute bell pepper, onion, and garlic cloves in olive oil. (If using garlic powder
instead of garlic cloves, season to taste.) Add tomato sauce and simmer 20 minutes.

Add sugar. Stir occasionally. Season with Creole seasoning to taste. Add raw shrimp
and cook until they're cooked through. Serve over white rice.

Salmon and stuffing:
1 filet salmon (ask to have it butterflied at the fish market)
3 cups artichoke hearts, drained and chopped
1 Spanish onion, minced
6 cloves garlic, minced
1 pint heavy cream
3 tablespoons olive oil
1/2 cup parmesan cheese, grated
1 sheet parchment paper
Butcher twine

Shrimp:
6 shrimp, peeled and cleaned
4 cloves garlic, minced
1 teaspoon rosemary, chopped

Spaghetti squash:
1 large spaghetti squash, sliced lengthwise and seeds removed
1/2 cup water
4 tablespoons butter
Salt and pepper to taste

Cook onion and garlic in olive oil over low heat in a sauté pan until
soft and translucent. Add cream and bring to a simmer. Add cheese and
artichokes and continue to simmer. Season with salt and pepper to taste.
Chill in the refrigerator for several hours.

Place the squash in a roasting pan and season with salt and pepper.
Divide the butter and water and place into each half of the squash.
Roast about 1/2 hour or until tender, then remove the flesh and shred
with a fork. Season with salt and pepper and reserve.

Place salmon filet on the parchment paper and season with salt and
pepper. Place filling down the center of the salmon and roll the
salmon around the filling to form a roulade, using the parchment
paper to wrap the outside. Tie off the salmon with butcher twine
to hold the shape. Chill and cut into portions. Sear the salmon
in a hot sauté pan, then place pan in oven for five minutes or until
just cooked.

To serve: Divide salmon fillet into six pieces and plate with 1 shrimp and squash.

1 Whole medium sized chicken (about 5-6 lbs-make sure that you can fit a can of beer inside, and it will fit on your grill with the top down.

12 ounce can of beer (only 1 is needed, but if you spill it on the grill you'll need more).

Remove the giblet bag from the cavity of the chicken, rinse inside and out under cold running water, pat dry with paper towels.

In a small bowl, mix the pepper, seasoning salt, and rosemary, season the chicken inside and out with this mixture.

In order to smear the diced garlic under the skin of the chicken's breast, push yourindex and middle finger under the skin on the breast to form a pocket between the skin and the flesh.

Prior to opening, rinse off the can of beer. Now,here's where it gets tricky, open the can of beer and while holding the chicken neck-end up, insert your can of beer into the cavity of the chicken (open end toward the neck to avoid spilling the beer out). Use the onion quarters to wedge the beer can in place.

Place the chicken on the grill like a tripod using the two legs and the can of beer as the frame (you will need to pull the legs of the chickenoutward a bit to make it stand up). It might take some practice to get the chicken to stand-up without tipping over. You might want to try this before you start the grill or add the open can of beer. If this is your first atttempt, you will probably need a couple cans of beer, but be very careful the beer will flame up when it hits the hot coals so be very careful. A few well placed metal skewers can help stabilize it.

Cook until the temperature registers 180 degrees F. with a quick read thermometer inserted into the fleshy part of the thigh. The base of the chicken may become slightly blackened,but the beer will evaporate and help keep the chicken moist and tender.

For Chili-Lime Rub:
4 T jasmine tea leaves
2 T sea salt
2 T lime zest, chopped fine
2 T chili powder
1 T garlic, minced very fine
1 T onion powder
1 T cayenne
1 T Chinese 5-powder spice
For Grilled Game Hens:
6 T chili-lime rub (above)
4 T veg oil
4 Cornish game hens, halved, back bone removed

To make chili-lime rub: Place all ingredients in food processor & process until
fine. Makes about 3/4 c.
To prepare hens: Preheat char-grill on high for 15 min, then turn down to med.
Lay thawed or fresh game hens on cutting board breast down. W/ sharp knife or
scissors, cut out back bone.
Press outward on both legs so hen will lie flat. Rub each skin side of each hen
w/ 1 T veg oil. Sprinkle each hen w/ 1-1/2 T chili-lime rub.
Grill hens on preheated char-grill for 12 min each side or until done.
Serve with your favorite green garden salad.

If the Italians had invented roast turkey, it would have turned
out something like this. Wonderfully fragrant with garlic and rosemary,
you may never cook turkey any other way again.

12 to 15 lb. (5.5 to 7 kg.) whole turkey, fully defrosted if frozen
8 cloves garlic, squished
1/4 cup (50 mL) chopped fresh rosemary (or 2 tbsp./30 mL dried)
1/4 cup (50 mL) olive oil
1 tbsp. (15 mL) coarse salt
1 tsp. (5 mL) black pepper

In a small bowl or food processor mash together the garlic,
rosemary, olive oil, salt and pepper so that it forms a thick paste.

By hand, gently pull the skin away from the turkey breast at the
front of the breast (near the neck opening) to form a sort of pocket.
Rub some of the rosemary garlic paste onto the breast meat under the skin
— reaching in as far as you can without tearing the skin. Rub the remaining
rosemary garlic paste all over the skin of the turkey and in the cavity. Add
the stuffing, if you’re using it, and place the turkey, breast-side-up, on a
rack in a shallow roasting pan. Tuck the wings underneath the bird and tie the
legs together with kitchen string.

Place the turkey into the preheated oven — do not cover the pan.
Roast, basting every 15 to 20 minutes with the pan juices, until
a meat thermometer inserted into the inner thigh reaches 170° F
(77° C) and the juices run clear when the thigh is pricked with
a skewer. This will take anywhere from 3 to 4-1/4 hours (depending
on the size of the turkey and whether it is stuffed or not). The
only definite way to know if the turkey is cooked is by using a meat
thermometer. Remove roasting pan from the oven and let the turkey
rest at room temperature for about 15 minutes before carving.

1/4 cup (50 mL) fat from the roasting pan
1/4 cup (50 mL) flour
2 cups (500 mL) defatted turkey pan juices, turkey broth,
water, or a combination

In a saucepan, combine the fat from the roasting pan and the flour.
Cook, stirring to eliminate any lumps, for just a minute or two.
Whisk in the turkey juices, broth, or whatever liquid you’re using
and cook, stirring constantly, until the gravy thickens. Let simmer
over low heat, whisking occasionally, for 6 to 8 minutes. Serve hot.

Serve turkey with pan juices or use the juices to make gravy.
Makes 12 to 18 servings. Gravy makes about 2-1/2 cups.

Serve these hearty roasted vegetables hot with roast turkey, beef or lamb,
or at room temperature as a salad. You can even toss them with pasta for
an easy vegetarian main dish.

3 potatoes — white or yellow-fleshed, peeled and cubed
2 red or yellow sweet peppers, cut into 1-inch (2 cm) chunks
1 small butternut squash, peeled and cubed
1 large Spanish or other sweet onion, cut into 1-inch (2 cm) chunks
1 medium zucchini, cut into 1-inch (2 cm) chunks
1/2 lb. (250 g) fresh mushrooms, halved if large
1/4 cup (50 mL) olive oil
2 tbsp. (30 mL) balsamic vinegar
2 tbsp. (30 mL) chopped fresh rosemary (or 1 tbsp./15 mL dried)
1 tsp. (5 mL) salt
1/4 tsp. (1 mL) black pepper

In a large bowl, toss together all the vegetables. Add the olive oil,
balsamic vinegar, rosemary, salt and pepper and toss again until evenly
coated. Arrange in a single layer in a large roasting pan (or baking sheet).
If necessary, use two pans to give the vegetables plenty of room to spread
out and brown properly — if they’re piled up, they’ll steam rather than roast.
Place in the oven and roast for 35 to 40 minutes, stirring gently two or three
times, or until vegetables are tender and nicely browned.

As if good old mashed potatoes weren’t addictive enough, this version, flavored with creamy herb and garlic cheese makes them positively irresistible.

4 cups (1 L) peeled and cubed potatoes (about 6 medium)
1 cup (250 mL) milk, heated almost to a simmer
1 pkg. (150 g) herb and garlic soft cheese (like Rondele or Bousin)
1/2 tsp. (2 mL) salt

Place the cubed potatoes in a steamer basket over boiling water
and steam until perfectly tender when poked with a fork — about
15 to 20 minutes. (You can boil the potatoes in water to cover
— use whichever method you prefer.)
When the potatoes are soft, drain thoroughly and transfer to a
large mixing bowl. Add about half of the hot milk, the herb and
garlic cheese and salt. With an electric mixer, beat the potatoes
until smooth and fluffy, adding as much of the additional milk as
needed to make the mashed potatoes perfectly creamy.

· 2 tsp butter
· 8 slices bread
· 1/2 lb cooked ham (ground or chopped fine)
· 1 1/2 tsp mustard (mixed with 1 Tbs milk)
· 1 tsp parsely
· 8 oz Grafton Maple-Smoked Cheddar
· 1 1/2 cups Milk
· 3 large eggs, slightly beaten
· 1/4 tsp salt
· 1 dash black pepper

Butter an 8" glass baking dish. Trim crusts from
bread and fit 4 slices into dish.

Spread ham on half the bread, then sprinkle cheese
over ham. Top with remaining slices of bread cut diagonally.

Combine milk with eggs and seasoning and stir well.
Pour mixture over bread. Let stand for 30 minutes.
Bake at 325 degrees for 50-60 minutes.

1/4 cup finely chopped onions
1/4 cup strained fresh orange juice
2 teaspoons finely grated fresh orange peel
1 teaspoon salt
A pinch of ground nutmeg, freshly grated
Freshly ground black pepper

Mix the onions, orange juice, orange peel and salt together
in a shallow baking-serving dish large enough to hold the
red snapper fillets in one layer. Add the fillets, turn them
about in the orange mixture to moisten them evenly,
then place them skin side up and set aside to marinate at
room temperature for 30 minutes.
Sprinkle fillets with nutmeg and freshly ground pepper and
broil until done and fillets flake easily.
Char broil over charcoal or hickory wood embers—starting skin
side down. Cook till tender and flakey. Careful not to overcook.

½ pineapple, peeled and cored
1 small mango, peeled and pitted
1 small papaya, peeled and seeded
½ red bell pepper, seeded
2 tablespoons fresh orange juice
1 tablespoon fresh lime juice
½ tablespoon peeled and finely grated fresh ginger
½ teaspoon salt
½ teaspoon light brown sugar

Cut the pineapple, mango, papaya, and bell pepper
into 1/4 inch dice. Mix all the ingredients together in a
mixing bowl. Let stand in the refrigerator for 30 minutes
before serving to allow the flavors to combine.

In a medium sauce pan, add the water , rice, olive oil, salt, and cardamon, cover and bring to a boil, thenreduce the heat to low until the rice has absorbed all of the water, approximately 20 minutes. Then transfer the rice to a bowl and fold in the coconut milk. Cover and set aside.

In a bowl, toss the crab with the breadcrumbs until the crabmeat is evenly coated.

In a separtae bowl blend all of the hearbs with the heavy cream, garlic, and shallots.

Now make the batterby whisking together the egg, milk, salt and pepper, then gradually wisk in the flour, continually whisking until the batter is very smooth.

Place flour from the fritter recipe in a bowl and have a tray lined with absorbent paper on which to place the hot fritters.

With your hands, form the crab and batter mixture into a thin disc-shaped patties, dredge them in the bowl of flour. Once the oil is hot, gently dip the crab patties in the egg wash and then place them into the oil. The fritters should cook on each side for roughly 1 minute. The thickness of the crab patties will dictate for how long your cooking time will be, or untill each side is a medium golden brown color and the center of the crab patties should be warm to hot.

Place the crab fritters on a bed of the summer salsa accompanied by the coconut stcky rice.

15g (1/2oz) butter
15g (1/2oz) flour
125ml (4fl oz) milk
340g (12oz) mixed crabmeat, fresh or defrosted
1 lemongrass, finely chopped
1 green chilli, de-seeded and chopped
1 tablespoon fresh root ginger, peeled and grated
Salt and black pepper
115g (4oz) fresh breadcrumbs
1 medium egg, beaten
Sunflower oil, for frying

For the red chilli garnish
1-2 medium red chillies,
de-seeded and finely shredded
4 spring onions, finely shredded

Melt the butter in a small saucepan and add the flour. Cook this for 1minute,
stirring continuously. Remove the pan from heat and gradually stir in the milk.
Return it to the heat and cook for 2-3 minutes until the mixture thickens.
Remove the pan from the heat and add the crabmeat, lemongrass, chilli, ginger,
salt, pepper and 30g of breadcrumbs. Mix it all together and leave to cool.
Using wet hands, shape the crab mixture into 10 cakes. Dip the crab cakes in the
beaten egg and coat them in the remaining breadcrumbs. Cover and chill them for
20 minutes. Heat the oil in a frying pan. Lightly cook the cakes for 3-5 minutes
on each side or until golden brown.
Place the red chillies and spring onions in ice-cold water for 5 minutes. Dry
thoroughly. Serve the crab cakes alongside lime wedges and topped with shredded
red chillies and spring onion.

1 pounds backfin crabmeat
1 tablespoons Worcestershire sauce
1 tablespoon baking powder
½ teaspoon Old Bay Seasoning
1 tablespoon chopped parsley
1 slice bread
milk to moisten bread
2 tablespoons mayonnaise
1 eggs

Into a large bowl, "mush" bread with just enough milk to
make mixture somewhat loose. Add Worcestershire sauce,
Old Bay, baking powder, chopped parsley, eggs and mayonnaise.
When thoroughly blended, add crabmeat. Toss very gently until
mixed—do not shred the crabmeat. Form into cakes. Lightly
sprinkle with Panko breadcrumbs and sauté. When crab cakes are
lightly browned, cover pan and simmer until crab cakes rise
(they will loft). Serve at once.

This recipe makes 9 to 12 portions and is prepared in a 2"
hotel half pan (or comparable baking dish or pan). Convert the recipe
for fewer potions or refrigerate the remainder of the lasagna for later use.
The shelf life is about a week. It does not freeze well, cheese mixture
has a tendency to break down.

8 cups ricotta cheese
1 ½ cups grated parmesan cheese
12 ounces grated provolone cheese
8 whole eggs
24 @ 16/20 peeled, de veined and cut-in half (cross-section)
1 pound lump crabmeat
2 pounds scallops in large dice
9 th