Recipes

Sweet

Banana bread muffins

• 1 cup flour
• 1/2 tsp baking soda
• 1/8 tsp salt
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 cup softened butter
• 1/2 cup packed brown sugar
• 1 egg, beaten
• 2.5-3 mashed ripe bananas
• 3/4 tsp vanilla
• Melted butter, cinnamon, and brown sugar for optional topping

Makes 6-ish large (or more small) muffins.

Preheat oven to 325 F/160 C. Lightly grease muffin tin or use liners.
In a large bowl, combine flour, baking soda, salt, cinamon, and nutmeg.
In a separate bowl cream together the butter and sugar. Then mix in eggs, vanilla, and mashed bananas until well blended. Stir wet mixture into dry mixture until just moistened.
Spoon into muffin tins. If desired, sprinkle with brown sugar now instead of adding it to the topping mixture later.
Bake for 17-22 minutes or until toothpick comes out clean. If desired, poke holes into the top of your muffins and drizzle with topping. Let cool and enjoy.
Note: while cooking, they may steam a lot. This is normal- lots of banana makes for a very wet batter.

Hummingbird's Nectar cupcakes

• 1 1/4 cups cake flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup sugar
• 1/2 tsp cinnamon
• 2 eggs
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• 4 oz crushed undrained pineapple
• 1/2 cup chopped pecans
• 1 cup chopped bananas

Makes 12 cupcakes.
Preheat oven to 350 F and line a muffin tin.
Combine dry ingredients: flour, baking soda, salt, sugar, and cinnamon in a big mixing bowl.
Add eggs and oil, gently stirring until moistened.
Add vanilla, pineapple with juice, pecans, and bananas, and stir until incorporated.
Divide evenly into the tin and bake for 25-30 minutes.

One-bowl chocolate cake

• 1 cup milk
• 1 tbsp white vinegar
• 3/4 cup canola oil
• 2 large eggs
• 1 cup brown sugar, packed
• 1/2 cup caster sugar
• 1 cup plain or all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup boiling coffee or water

Preheat the oven to 160°C / 320°F (fan/convection) or 180°C / 355°F (standard). Grease and line a 20 cm (8 inch) circular cake tin with baking paper.
In a large mixing bowl, whisk together milk and vinegar. Allow to sit for 5 minutes until thickened. Whisk in oil, eggs, brown sugar and caster sugar. Sift over flour, cocoa powder, baking powder and salt. Whisk together until well combined. Whisk in boiling coffee (or water).
Pour into prepared tin and place in the lower half of the oven. Bake for 55-60 minutes or until well risen and a skewer inserted in the centre of the cake comes out clean (don't open the oven until at least the 45 minute mark). The top may crack slightly but it will sink back down once the cake cools.
Allow to cool in the tin for 20 minutes before transferring to a wire rack to cool completely.

Simple vanilla cake

• 1 1/2 cups plain or all-purpose flour
• 1 tbsp baking powder
• 1 cup caster sugar / superfine sugar (note: I used regular granulated sugar for this and it came out fine)
• 3/4 cup / 6.5 oz butter, melted
• 1 1/2 cups milk
• 2 tsp vanilla extract

Preheat the oven to 180°C / 355°F. Grease and line a 20 cm (8 inch) round cake tin with baking paper.
In a large mixing bowl, sift together plain flour and baking powder. Whisk in sugar.
Make a well in the centre of the dry ingredients. Add melted butter, milk and vanilla essence. Whisk altogether until well combined (the butter may solidify and make the batter a bit lumpy- this is okay).
Pour into the prepared tin. Bake for 45-50 minutes or until golden and a skewer inserted in the centre of the cake comes out clean.
Allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

Berry frosting

• 1/2 cup fresh or frozen berries
• 1 tsp lemon juice
• 1/2 cup butter
• 1 tsp vanilla extract
• 1/8 tsp salt
• 1 16oz package powdered sugar

Frosts 12 cupcakes.

In a small microwave-safe bowl, drizzle berries with lemon juice. Microwave on high for five minutes. This will keep the frosting from becoming water, while the lemon juice keeps the flavour bright.
Let the berry mixture come to room temperature, then combine berries, butter, vanilla, and salt in a big mixing bowl and beat until creamy. Add powdered sugar one cup at a time until you reach your desired consistency.

Homemade fondant

• 16 oz / 1 bag of mini marshmallows
• 5 cups of icing sugar, maybe more
• 3 tablespoons of water, maybe more
• food colouring (optional)

Add the water to your marshmallows in a large microwave safe bowl and microwave for 30 second intervals on high until fully melted. Sift in 5 cups of icing sugar (you can add more as needed), then grease your hands generously and knead in the icing sugar until the consistency is sticky and stretchy. When you stretch it might look grainy, that's normal its marshmallow texture. Add food colouring as needed/wanted.

Chocolate chip cookies

I invented this recipe myself! It's not fantastic

• 3/4 cup butter, softened
• 1/2 cup sugar
• 1 egg
• Splash of vanilla extract
• 1 1/2 cups flour
• 1/4 tsp baking soda
• 1 tsp baking powder
• Chocolate chips

Preheat oven to 350F. Line baking sheet with parchment paper.
Cream butter, egg, sugar, and vanilla in a bowl. Use a spoon or spatula to fold in the flour, mix in the soda/powder, and then fold in the chocolate chips once the dough is combined. Start with 1 cup of flour and add more as needed until the dough is a dough consistency.
Roll into balls 1 inch in diameter. Place on baking sheet and bake for 15 minutes or until the bottoms are browned. Transfer immediately to a wire cooling rack.
If you have too much flour and the dough is very crumbly, they will still bake well, they just won't spread that much. The cookies will be a bit pale because there's no brown sugar in this recipe (I didn't have any)

Spice Cake

• 1 1/4 cup flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 2 large eggs
• 1/2 cup granulated sugar
• 1/4 cup dark brown sugar
• 1/4 cup canola or another flavourless oil
• 1/2 cup unsweetened applesauce
• 1/2 cup buttermilk
• 1/2 tsp vanilla extract
• 1/2 tsp baking soda

Preheat oven to 350 F and grease an 8x8 pan. In a large bowl, whisk eggs and sugars until well combined. Add oil and whisk. Add applesauce, buttermilk, and vanilla extract and mix in with a wooden spoon or something.
Sift flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves into a smaller bowl. Add it to the batter a third at a time, mixing until just combined each time.
Bake for 30-40 minutes or until a toothpick comes out clean.
(For a 9x13 pan: double the recipe and bake for 45-50 minutes)

Steph's Buttermilk Pancakes

• 1 1/2 cup flour
• 3 tbsp sugar
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 eggs
• 1 1/2 cup buttermilk
• 2 tbsp melted butter
• 1/2 tsp vanilla

Whisk together dry ingredients. Pour wet into dry and stir until just combined. Cook in hot pan or griddle until done. Makes twelve 5 inch pancakes.

Apple pie

• 2 pie crusts
• 8 granny smith apples, chopped
• 3/4 cup sugar
• 2 tbsp flour
• 1 tsp cinnamon
• 1/8 tsp each of allspice, cloves, salt
• Dots of butter
• Top crust

Mix the apples, sugar, flour, and spices together. Spoon into pie crusts. Dot butter over top of pie. Cover with top crust. Bake at 400 degrees for 50 minutes. Makes a 10 inch pie.

English cream scones

• 2 cups flour
• 3 tsp baking powder
• 1/2 tsp salt
• 1 tbsp sugar
• 1/4 cup butter
• 1/2 cup whip cream
• 2 eggs

Mix the flour, BP, salt, and sugar. Chop in butter. Combine whip cream and eggs, beat until fluffy. Add wet to dry and combine with 5 or 6 'vigorous strokes', careful to not overmix. Form rounds 1/2 inch thick. Bake at 450 degrees for 12-15 minutes.

Glazed apple cookies

• Cookies
• 1 cup margarine
• 2 1/2 cups brown sugar
• 2 eggs
• 1/2 cup milk
• 4 cups flour
• 2 tsp baking soda
• 1 tsp salt
• 1 tsp cinnamon
• 2 cups finely chopped unpeeled apples
• 2 cups raisins
• Glaze
• 1 1/2 cup icing sugar
• 2 tbsp butter
• 2 tbsp vanilla
• milk- add just until thin enough for it to drop and spread.

Mix margarine, brown sugar, milk, and eggs. Mix dry ingredients and add to wets. Makes 4 dozen. Bake at 400 F for 12 minutes. Spread glaze while cookies are warm.

Rhubarb upside-down cake

• 1/2 cup butter, softened
• 1/2 lb rhubarb, chopped (2 cups)
• 3/4 cup sugar
• 1 1/4 cup flour
• 1/4 cup fine yellow cornmeal
• 2 tsp baking powder
• 3/4 cup milk
• 1 large egg
• 2 tsp vanilla
• 3 tbsp strawberry jelly

Bake in a glass 9 inch pie plate. Spread bottom of pie plate evenly with 1 tbsp butter. Combine rhubarn and 1/4 cup sugar in bottom of pie. In large bowl, stir together 1/2 cup sugar, cornmeal, and BP with fork. Add milk, remaining butter, egg, and vanilla. Stir with fork until soft dough forms. Spread dough over rhubarb.
Bake 40-45 min at 350 F or until toothpick comes out clean. Cool cake 5 minutes. Loosen edge of cake, place serving plate upside down over cake, and flip over out of pan. Let cool before serving/

High Country bars

• 1 1/2 cup chocolate chips
• 3/4 cup butterscotch chips
• 2 cups mini marshmallows
• 1/3 cups honey
• 1 cup grapenuts
• 1 cup rolled oats
• 1/2 cup chopped prunes
• 1/2 cup wheat germ
• 1/4 cup raisins
• 1/4 cup coconut
• 1/2 cup chopped apricots

Melt chocolate chips in microwave. Add in marshmallows + honey, stir until melted. Add remaining ingredients. Spread in 8 inch square pan and refridgerate until set.

Holiday Brunch Cake

• Cake
• 2 frozen bread loaf doughs (thawed)
• 2 tbsp butter (softened)
• 1/2 cup sugar
• 1 tsp cinnamon
• 2/3 cup dried cranberries
• 2 tbsp butter (softened)
• 1 egg (beaten)
• 1/3 cup sliced almonds
• Icing Drizzle
• 1 cup icing sugar
• 1/4 tsp vanilla
• 1 tbsp water

Combine sugar, cinnamon, and dried cranberries. Split up bread into 3 sections. Roll one out to fit greased 12 inch pan. Spread with butter. Sprinkle with 1/2 of cinnamon sugar mixture. Repeat. Lay third bread layer on top. Mark dough in 16 wedges and cut. Twist each wedge 5x and arc slightly. Cover with greased wax paper & tea towel. Let stand in oven (light on) until doubled. Brush with egg and sprinkle with almonds. Bake for 30 minutes at 375 F. Drizzle with icing before serving.

Bienenstich (German Bee Sting Cake)

• Batter
• 1 1/2 cup sugar
• 4 eggs
• 2 cups flour
• 2 tsp baking powder
• 2 tbsp margarine
• 1 cup milk
• 1 tsp vanilla
• Topping
• 3/4 cup brown sugar
• 4 tbsp margarine
• 6 tbsp whipped cream
• 3/4 cup coconut
• 3/4 cup almonds
• Filling
• 1 1/2 cup whip cream
• 1/2 cup sugar
• 2 tbsp instant vanilla pudding

For the batter, whisk together sugar and eggs. Add flour and baking powder. Boil the milk, add the margarine, and then add to dry ingredients. Add vanilla. Bake at 400 F for 15-20 minutes.
For the topping, melt together the brown sugar, margarine, and whipped cream. Add coconut and almonds. Spread on hot cake and broil until bubbly. Chill for 30-60 minutes. Remove from pan and cut horizontally. Mix together filling ingredients. Spread filling between layers and put back in pan.

Citrus Salad

• Salad
• 1 bag fresh spinach
• 1 orange
• 1 grapefruit
• Dressing
• 1/3 cup lemonade concentrate (thawed)
• 1/3 cup honey
• 1/3 cup vegetable oil
• 1 tsp poppy seeds

Mix

Strawberry Spinach Salad

• Salad
• 10 oz spinach
• 4 cups strawberries
• 1/4 cup almonds
• Dressing
• 2 tbsp sesame seeds
• 1 tbsp poppy seeds
• 1/2 cup sugar
• 1/2 cup olive oil
• 1/4 cup vinegar
• 1/4 tsp paprika
• 1/4 tsp worcestershire
• 1 tbsp minced onion

Whisk together dressing ingredients. Cover and chill for 1 hour. Add to salad ingredients. Refrigerate before serving.

Mulled Wine

• 3 cups cranberry cocktail
• 10 whole cloves
• 3 cinnamon sticks (~2 inches)
• 1/4 tsp nutmeg
• 1/4 cup honey
• 1 sliced orange
• 3 lemon slices
• 3 cups dry red wine

In large saucepan, simmer all ingredients EXCEPT wine on low heat for about 1 hour. Add wine, heat and serve. Makes about 8 cups.

Savoury

Dinner rolls

• 2 ¼ tsp yeast
• 6 tsp sugar
• 1 cup warm milk
• ½ cup warm water
• ¼ cup salted butter, melted
• 1 large egg
• 3 ½ to 4 cups bread flour
• 1 ½ tsp salt
• 2-3 tbsp softened butter
• 1 egg plus 1 tbsp water for egg wash
• Optional: flaky salt

Makes 12 rolls.

Combine the yeast, sugar, milk, and water in a bowl. Mix and set aside for 5 minutes or until the yeast has bloomed. Add ¼ cup salted butter and 1 egg. Mix well.
In the bowl of a stand mixer, or large bowl if kneading by hand, add 1 ½ cups flour, salt, and yeast mixture. Mix for a couple of minutes, the dough will be very wet.
Add 1 cup of flour and mix until combined. The dough will still be quite wet. Add another ½ cup flour, mix. Continue to add flour, ¼ cups at a time as needed. Once the dough starts to come together, stop adding flour.
Add 1 tbsp softened butter, knead for 2-3 minutes.
Move the dough onto a flour-dusted work surface and begin to knead, stretching out the dough and pulling it into the center. After about 5 minutes add another tbsp of butter, and continue kneading for 5 more minutes. If the dough is still sticky, continue kneading, and add 1 more tbsp of butter if required.
Cover and let rise for 1 hour.
Pinch and divide into 12 balls. Place into a greased baking dish, any size that will comfortably fit all the balls. Cover and rise for 30 minutes. Preheat the oven to 375 F/190 C. Brush the buns with the egg wash. Bake for 20-25 minutes until golden.
Brush with butter and sprinkle with flaky salt.

Potato casserole

• 2 lbs hash browns, thawed
• 1/2 cup butter, melted
• 1 tsp salt
• 1/2 tsp pepper
• 2 tbsp dried onions
• 1 can cream of chicken soup
• 1/2 cup sour cream
• 2 cups grated cheese

Place in greased baking dish. Cook at 350 F for 45-60 minutes.

Sloppy Joes

• 1 1/2 lb ground beef
• 1 small onion, grated
• 1 tsp salt
• 1/8 tsp pepper
• 1/4 tsp chili powder
• 2 tbsp flour
• 1/2 tsp Worcestershire sauce
• 3/4 cup ketchup

Makes about 8 rolls

Cook beef, onion, and spices until meat loses red color. Blend in flour. Add 1 1/4 cups of water, then ketchup and Worcestershire. Simmer, stirring occasionally, for 15-20 minutes. Serve on rolls.

Corn + red pepper quiche tarts

• Unsweetened tart shells
• 4 oz can of corn, drained
• 1/3 cup grated cheddar
• 1/2 red pepper, diced
• 2 eggs
• 2/3 cup cream
• 2 tsp Dijon mustard
• Dash of Tabasco
• Salt and pepper to taste

Mix corn, cheddar, and pepper, and spoon into tart shells. Beat the eggs, cream, Dijon, tabasco, salt, and pepper together until combined. Top up the tarts until almost full. Bake at 400 F for 15-20 minutes.

Quiche muffins

• 2 large onions
• 1 green pepper
• 1 red pepper
• 3 tins mushroom pieces, drained
• 8 eggs
• 16 Ritz crackers, crushed
• 8 oz cheddar cheese, shredded

Dice the onions and peppers. Saute with mushrooms in oil. Beat the eggs and add the crackers and cheese. Season to taste, then add veggies. Spray muffin tins and fill. Bake at 350 for 20 minutes.

Meat sauce

• 1/2 lb ground beef
• 1 chopped onion
• 1 garlic clove, chopped
• 2 small cans of tomato paste
• 3 cups water
• 1 tsp salt
• 1 tsp sugar
• 1/2 tsp oregano
• 1/2 tsp basil
• 1/4 tsp pepper

Cook ground beef lightly and drain the fat. Add onion and garlic. Stir in tomato paste, water, salt, and sugar. Stir in oregano, basil, and pepper. Adjust flavours to taste. Simmer uncovered for 1 hour over low heat.

Popovers

• 2 eggs
• 1/2 cup milk
• 1/2 cup water
• 1 cup flour
• 1/4 tsp salt
• 1 tbsp cooking oil

Combine eggs, milk, water, flour, and salt. Beat at medium speed for 1 and a half minutes. Add cooking oil and beat for another 30 seconds. Pour into greased muffin pan. Bake at 380 F for 25-30 minutes. Makes 6

Pickles

Dill

• 4lbs dill cucumbers (3-5 inches long)
• 2 bunches of dill sprigs
• 3 garlic cloves
• 4 cups water
• 2 cups white vinegar
• 1/4 cup pickling salt

Wash cucumbers well. Soak overnight in enough cold water to cover completely. In the morning, drain them.
Place dill and garlic in sterilized hot jars. Pack cukes into jars and top with more dill and garlic. IN a large kettle or saucepan combine water, vinegar, and salt, and heat till boiling. Ladle hot brine mixture over cukes, leaving 1/8ths of an inch at the top. Seal jars immediately. Store in dark/cool place, let pickle for 4-6 weeks before using.

1 lb cukes = 1 jar

Beans

• 1 tbsp pickling salt
• 1 tsp sugar
• 1 tsp dill
• 1 garlic clove
• 3/4 cup pickling vinegar
• green beans

Put all in sterilized jar and top with cold water. Can in boiling water.