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Caribbean conch stew
Cuisine is influenced by the cooking of
USA

The Bahamas has a great tradition of delicious local dishes, featuring ingredients like guava, rock lobster and conch.
Bahamian cuisine is influenced by the dishes and cooking style of the American South, which is evident in the side dishes and seasoning used.
Grits are common, as is a considerable amount of spice. There are some elements of Bahamian cuisine that are similar to cuisine throughout the Caribbean, such as fresh seafood, peas n’ rice, and some that are unique to the islands of The Bahamas.
SEAFOOD particularly Conch, pronounced “konk,” and Rock Lobster are the a major component of Bahamian cuisine. The beautiful waters surrounding the islands have provided the residents of The Bahamas with a bounty of fresh seafood and shellfish for generations. Conch is a local staple and the national dish of The Bahamas. This mollusk with its beautiful shell is found throughout regional waters and its meat is prepared in a variety of ways.
At Arawak Cay (also known as The Fish Fry), you can watch conch salad being artfully prepared, and try conch fritters or cracked conch, battered and deep-fried conch meat seasoned to perfection. Another popular preparation of this unique seafood is conch chowder, a tomato-based soup with conch that is stewed until the meat is succulently tender.
Rock Lobster the spiny, clawless lobster is often served broiled, or minced up in salads. Fresh fish is very prominent in Bahamian cuisine, and dishes like fried snapper or grouper served with grits, or peas and rice, are very common.

Appetizer
Coconut shrimp with sweet chili sauce  Print Recipe


Serves: 4
Preparation time:15 minutes
Cooking time:10 minutes
1 pound shrimp, peeled and deveined
salt and pepper
1/3 cup flour
2 eggs, lightly beaten
1/2 cup panko breadcrumbs
1/2 cup shredded coconut
oil for frying
Sweet Chili Sauce (See recipe)
Season the shrimp with salt and pepper, dredge them in flour, dip them in egg and coat them with a mixture of the breadcrumbs and shredded coconut.
Heat the oil in a large pan over medium-high heat and cook the shrimp until golden brown, about 2-3 minutes, before setting aside on paper towels to drain.

Appetizer
Codfish acras  Print Recipe


Serves: 4
Preparation time: 20 minutes
Cooking time:15 minutes
1/2 lb (250 g) Salted codfish - flaked
1/2 cup water
1 cup (120 g) flour
1 teaspoon chopped fresh thyme
2 scallions, chopped
1/2 teaspoon Scotch Bonnet chile, minced
1 teaspoon garlic, minced
1 tablespoon chopped parsley
1/4 teaspoon Ground allspice
1 tablespoon white vinegar
2 eggs
1/2 teaspoon baking soda
Corn oil - for frying
Soak the salted cod fish in cold water for 12 hours.
Cook in simmering water for 5 to 6 minutes. Let cool and clean, debone and flake the fish.

In a mixing bowl , mix the flour and water to from a paste.
add the fish, scallions, Scotch Bonnet chile, garlic, onion and seasoning.
add the egg yolks and vinegar
just before cooking, add baking soda and beaten egg whites.
Meanwhile, heat 2 inches of corn oil to 350 to 375 degrees in a heavy cast-iron pot or deep fryer. Drop the acras into it by the teaspoonful. Fry until they are light brown, turning once. When done, remove with a slotted spoon and drain on paper towels.
Serve the accras as soon as they are ready with lemon wedges and curried mayonnaise sauce.

Appetizer
Coffee cake cupcakes  Print Recipe

try the batter with cranberries & chopped pecans. Recipe inspired by Tori Avey toriavey.com/
Serves: 12
Preparation time:30 minutes
Cooking time:35 minutes
Streusel Ingredients
1/4 cup brown sugar
1 tsp cinnamon
Pinch of salt
1 cup finely chopped pecans
1 tbsp melted unsalted butter

Cupcake Ingredients
2 cups flour
2 tsp baking powder
1/2 tsp salt
1 1/4 cup sugar
1/2 cup unsalted butter, room temperature
2 eggs, room temperature
1 cup sour cream or Greek yogurt, room temperature
1 tsp almond or vanilla extract

Glaze Ingredients
1 1/2 cups powdered sugar
2 1/2 tbsp milk
1 tsp vanilla
1 tsp melted butter
Preheat oven to 325 degrees F.
Streusel
In a small mixing bowl, use a fork to mix together brown sugar, cinnamon, and salt.
Add the chopped pecans and melted butter. Continue mixing with the fork until the sugar and pecans are fully mixed and evenly moistened by the butter. Reserve; this is your streusel topping.
Muffins batter
In a medium bowl, sift together the flour, baking powder, and salt.
Cut the butter into cubes and place them in a mixing bowl. Use an electric mixer on low speed, then medium, to cream the butter for a minute till it becomes light and airy.
Slowly add sugar to the bowl and beat for 2-3 minutes more, increasing the speed gradually and scraping the sides of the bowl with a spatula periodically, until the color becomes lighter and the sugar is fully integrated into the butter.
Beat in the eggs, then the sour cream, then the almond or vanilla extract.
Fold the dry ingredients into the wet and stir till evenly moistened. Do not over-mix.
Line a cupcake tin with paper liners or spray with nonstick cooking spray. Fill each tin halfway with batter. I've found the easiest way to do this is with a small ice cream scoop-- use one small (not heaping) scoop per tin.
Sprinkle 1 1/2 tsp of streusel onto the top of the batter in each tin.
Fill the tins the rest of the way with batter, all the way to the top of the tin (another small ice cream scoop of batter in each tin).
Sprinkle 1-2 tsp of streusel on the top of each cupcake.
Bake the cupcakes for 30-35 minutes till they test clean with a toothpick or skewer. Remove from oven and allow to cool completely before frosting.
Glazing:
When ready to frost, make your vanilla glaze. In a small mixing bowl, sift the powdered sugar.
Add the rest of the glaze ingredients. Use a whisk to mix the ingredients till a creamy frosting forms. You want the consistency of thick honey; if you need a little more moisture, add milk a few drops at a time. Just a drop can take it from a thick honey to a runny texture, so add with care.
Line a glass with a plastic bag, wrapping the edge of the bag around the outer rim of the glass. This will help you fill it with frosting. Use a spatula to scoop the frosting into the bag.
Place cupcakes on top of a piece of parchment paper or paper towels to catch drips.
Work the frosting into the corner of the bag and snip off a small corner with scissors. Gently squeeze and drizzle the frosting in a zig-zag pattern across the top of the cupcakes.
Let the frosting dry for at least 30 minutes to set (it may take longer depending on the weather).


Appetizer
Banana bran muffins  Print Recipe


Serves: 12
Preparation time: 20 minutes
Cooking time:20 minutes
1/2 cup butter
1/2 cup brown sugar
2/3 cup mashed bananas
1 tablespoon molasses
1 1/4 cups flour
1/2 cup natural bran
1/4 cup wheat germ
1 teaspoon baking powder
1 teaspoon baking soda
1 pinch salt
1 egg
1/2 cup buttermilk
1/4 cup raisins
Preheat oven to 375 degrees.
Cream butter, sugar, molasses then add bananas.
Add all dry ingredients with egg and buttermilk. Whisk until batter is smooth. Pour batter in greased muffin tins.
Bake for 20 minutes or until a toothpick inserted in the center comes out clean.

Appetizer
Refrigerator blueberry muffins  Print Recipe


Serves: 8
Preparation time: 15 minutes
Cooking time:25 minutes
1-1/2 cups fresh blueberries
2 cups sifted flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup milk
Night before:
Sift flour, baking powder and salt. Beat butter, sugar and vanilla at high speed until light and fluffy, scraping the sides occasionally. Beat for 4 minutes. On low speed beat in flour mixture in fourths, alternating with milk in thirds (begin and end with flour). Beat until smooth. Gently fold in blueberries just to combine. Fill each muffin cup 2/3 full.
Refrigerate overnight.
Next day:
Bake in a preheated oven at 350 degrees for 25 minutes. Remove to wire rack. Let cool or serve warm.

Appetizer
Coconut flour pancakes  Print Recipe


Serves: 4
Preparation time:10 minutes
Cooking time:15 mintes
4 large eggs, at room temperature
1 cup coconut milk
2 teaspoons pure vanilla extract
1 tablespoon honey
1/2 cup plus 1 tablespoon (63 gr) coconut flour
1 teaspoon baking soda
1/2 teaspoon sea salt
1/4 teaspoon ground cinnamon
Coconut oil
Honey, pure maple syrup, fruit compote for serving
1. Preheat a large skillet or griddle over medium-low heat.
2. Beat the eggs in the bowl of a stand mixer with a whisk attachment at medium speed until frothy. Mix in the coconut milk, vanilla and honey.
3. In a small bowl, whisk together the coconut flour, baking soda, salt and cinnamon.
4. Add half of the dry ingredients to the wet ingredients and beat on medium speed for about 30 seconds. Scrape down the sides of the bowl, then add the remaining dry mixture and beat at medium to medium-high speed for another minute or two, or until the coconut flour is completely mixed into the batter and has fully absorbed the liquid.
5. Grease the heated pan with coconut oil, using a heat-proof silicone brush to spread the oil evenly between each batch). Spoon the batter onto the pan to create pancakes that are 2 to 3 inches in diameter, using the back of the spoon to spread them out. (keep them small for easier flipping.)
6. Cook for 2 to 3 minutes, or until the pancakes are bubbling and well set, then flip and cook for an additional 1 to 2 minutes. Adjust the heat as necessary.
7. Serve hot with your choice of accompaniment.
8. You can freeze the prepared pancakes and reheat them later.

Appetizer
Broiled crab meltaways  Print Recipe


Serves: 3
Preparation time: 10 minutes
Cooking time:15 minutes
6 English muffins cut in halves

7 ounces crabmeat
4 ounces butter
7 ounces old English sharp Cheddar cheese
2 tablespoons mayonnaise
1/2 teaspoon seasoned salt
1/2 teaspoon garlic salt
Mix all ingredients well. Spread on English muffin halves. Chill or freeze for future use.
Broil until golden brown. Cut muffins into quarters. Muffin halves can also be served as a luncheon.

Appetizer
Gluten-free pancakes  Print Recipe

An interesting mix for whole-grain gluten-free flour mix is on this site: http://glutenfreegirl.com/2011/01/gluten-free-whole-grain-muffins/
Serves: 4
Preparation time: 10 minutes
Cooking time:15 minutes
7 ounces (by weight) whole-grain gluten-free flour mix
1 ounce ground flaxseed
1 ½ teaspoons baking powder
1 teaspoon kosher salt
½ teaspoon cardamom
½ teaspoon Saigon cinnamon
8 ounces buttermilk
¼ teaspoon almond extract
2 large eggs
2 ounces melted butter
butter or vegetable oil for the skillet
Combining the dry ingredients. Whisk together the flour and flaxseed meal to incorporate them together and aerate. Add the baking powder, salt, cardamom, and cinnamon. Whisk them all together. Make a well in the center of the dry ingredients.

Combining the wet ingredients. Whisk together the buttermilk, almond extract, and eggs. Pour the liquid into the dry ingredients. Stir with a rubber spatula until the batter is combined. Add the melted butter and stir until the pancake batter is entirely combined.

Making the pancakes. Preheat the oven to 250°. Put an oven-safe plate in there.

Set a cast-iron skillet over medium-high heat. Grease the pan liberally with oil or butter. Pour the pancake batter into the buttered pan, about ¼ cup at a time. When bubbles have started to form and pop on the top of pancake, flip it. Cook for about 1 minute more, then put the crisp pancake in the oven to keep it warm.
Continue this until you have cooked all the pancakes.


Appetizer
Blueberry buttermilk waffles  Print Recipe

Delicious fluffy waffles studded with juicy blueberries
Serves: 4
Preparation time:20 minutes
Cooking time:30 minutes
2 cups all purpose flour, spooned and leveled, plus 1 teaspoon for dusting berries
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups low-fat buttermilk
1/2 cup (1 stick) unsalted butter, melted and cooled
2 large eggs
1 cup fresh blueberries (6 ounces), plus more for serving
Nonstick cooking spray
Sweetened creme fraiche and confectioners' sugar, for serving
Preheat oven to 275 degrees; set a rack on a baking sheet and place in oven. Preheat waffle iron according to manufacturers instructions.
In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt; set aside. In a large bowl whisk together buttermilk, butter, and eggs. Add flour mixture to buttermilk mixture and stir just until batter is combined; fold blueberries into batter.
Lightly coat waffle iron with cooking spray. Pour 1 cup batter (this may vary depending on size of waffle iron) in the center of iron, spreading evenly with a spatula. Close iron; cook until waffles are golden brown and crisp, 7 to 8 minutes.
Remove from iron and transfer to rack in oven; repeat with remaining batter. Serve with blueberries, creme fraiche, and a sprinkle of confectioners' sugar.

Appetizer
Apple praline baked brioche challah toast  Print Recipe

For the recipe use challah bread, brioche or panetone. You may assemble, cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking.
Serves: 6
Preparation time:20 minutes
Cooking time:50 minutes
3/4 cup (1½ sticks) unsalted butter, melted
1/2 cup sugar
2/3 cup packed brown sugar
2 cups pecan halves
6 cups cubed egg bread (brioche or challah (1­inch cubes)
3 Golden Delicious apples, peeled, cored, and chopped into ½­inch pieces
6 large eggs
2 cups whole milk
¼ cup maple syrup
1 tablespoon pure vanilla extract
2 teaspoons ground cinnamon
1. Coat two 9­inch round (and at least 2½­inches deep) pie pans (OR a 9 by 13­ inch baking dish) with butter
or nonstick cooking spray.
2. In a medium bowl, mix melted butter, sugar, and brown sugar. Divide butter mixture between prepared
pans and tilt so that it evenly coats the bottom of each pan.
Arrange pecan halves in an attractive pattern
at the bottom of your pans. Cover and refrigerate pans until you're ready to assemble baked French toast.
3. Place bread and apple pieces in a large bowl. In a medium bowl, whisk together eggs, milk, syrup, vanilla,
and cinnamon. Pour egg mixture over bread mixture and stir until all bread and apples are coated.
4. Preheat oven to 350°F. Pour the bread and apple mixture over the pecan praline layer. Bake for 45 to 55
minutes or until golden and puffed. If you used pie pans, allow to rest for 5 minutes before turning out onto
serving platters.

Main
Barbecued pork loin  Print Recipe


Serves: 8
Preparation time: 30 minutes
Cooking time:1 hour 30 minutes
For the barbecue sauce:

2 teaspoons corn oil
1/2 cup yellow onions, diced
2 teaspoons garlic, finely chopped
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 cup ketchup
1 cup cider vinegar
1/4 cup soy sauce
1/4 cup light brown sugar
2 teaspoons Worcestershire sauce

1 boned loin of pork, 3 to 3 ½ pounds
2 cloves of garlic, peeled and slivered
salt and freshly ground black pepper to taste
Preheat oven to 350 degrees.
Place oil, onion, chopped garlic, cumin cayenne pepper in a dutch.
Cook over low heat while stirring for 5 minutes. Add the remaining ingredients. Simmer for 10 minutes. Remove from heat. Set aside.
Line a roasting pan with foil. Season pork loin with salt and pepper. Place in the roasting pan.
Spoon 1 cup of the barbecue sauce over pork. Place in oven.
Baste with additional sauce every 20 minutes until roast is done and all sauce is used, about 1 1/2 hours or until the center of roast has reached a temperature of 155 degrees.
Let roast rest 15 to 20 minutes, loosely covered with aluminum foil. Place pan juices in a bowl and set aside for 5 minutes.
Skim off any fat that rises on top.
Stir in any natural juices that are released from pork roast. Heat sauce and serve alongside pork.
Remove any fat. Slice the roast. Serve with the sauce.

Main
Caribbean conch stew  Print Recipe


Serves: 4
Preparation time: 20 minutes
Cooking time:50 minutes
2 large conchs, cleaned
1/2 large onion, diced
1 large tomato, diced
4 medium potatoes, peeled and cut into small cubes
1 lime

1 1/2 tsp thyme
1/2 cup vegetable oil
1/4 cup all-purpose flour
2 tbsp tomato paste
pepper sauce or red pepper flakes to taste
2 tsp salt
1/2 tsp ground pepper
7 cups water
Tenderize the conch to 1/8-inch thickness, using a meat mallet.
Place the conch in a pot of water. The water should just cover the conch. Boil for 20-30 minutes.
In a large pot, add the oil and allow to heat up for a minute.
Add the flour and stir to make a roux. Let the roux simmer for about 5 minutes. Don't let the roux burn!
Add the tomatoes, onions, thyme, pepper sauce/red pepper flakes, salt and pepper. Stir and let simmer for a minute or two.
Add the potatoes, tomato paste. Stir and let simmer for about 15 minutes.
Meanwhile, take the conch out of the water and cut it into small chunks.
Add the water, conch and the juice of 1 lime to the large pot.
Cover the pot and simmer until the potatoes are done, about 30 minutes.
Taste and add more salt and pepper if necessary.

Main
Blueberry-buckwheat pancakes  Print Recipe


Serves: 4
Preparation time: 20 minutes
Cooking time:15 minutes
3/4 cup all purpose flour
1/2 cup buckwheat flour
2 teaspoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 cups buttermilk
2 teaspoons canola oil
2 large eggs, separated
melted butter
1 1/2 cups fresh blueberries or frozen, unthawed
Mix first 6 ingredients in a large bowl.
Stir in buttermilk, oil and egg yolks.
Using an electric mixer, beat egg whites until medium-firm peaks form. Gently fold egg whites into batter.
Heat a heavy large skillet over medium-high heat; lightly brush skillet with melted butter. Drop batter by ¼ cupfuls into skillet; spread to 4 inch rounds. Sprinkle 2 tablespoons blueberries over each round. Cook until tops are covered with small bubbles and bottom are golden, about 2 minutes. Turn and cook until second sides are golden, about 1 minute.
Repeat with remaining batter and blueberries, brushing skillet with melted butter for each batch.

Main
Blueberry-banana pancakes  Print Recipe


Serves: 6
Preparation time: 15 minutes
Cooking time:15 minutes
1 1/2 cups sifted all purpose flour
1/4 cup sugar
4 teaspoons baking powder
1 teaspoon salt
2 eggs, well beaten
1-1/2 cups milk
1/4 cup butter, melted
2/3 cup mashed banana
1 teaspoon vanilla extract
2 cups fresh blueberries
Mix flour, sugar, baking powder and salt. Add eggs, milk, butter, bananas and vanilla. Stir until well blended and smooth. Fold in blueberries.
Spoon about 1/4 cup of batter for each pancake on preheated, greased griddle. Turn only once.

Main
Banana pancakes  Print Recipe


Serves: 6
Preparation time:15 minutes
Cooking time:15 minutes
1-1/2 cups all purpose flour, spooned into measuring cup and leveled off
2 tablespoons sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1 small, over-ripe banana, peeled
1 cup plus 2 tablespoons low fat milk
2 large eggs
1/2 teaspoon vanilla extract
3 tablespoons unsalted butter, melted
For Cooking

Vegetable oil
Unsalted butter

For Serving
Maple syrup
Sliced bananas
Confectioners' sugar (optional)
In a medium bowl, whisk together the flour, sugar, baking powder and salt.
In a small bowl, mash the banana with a fork until almost smooth. Whisk in the eggs, then add the milk and vanilla and whisk until well blended. Pour the banana mixture and the melted butter into the flour mixture. Fold the batter gently with a rubber spatula until just blended; do not over-mix. The batter will be thick and lumpy.
Set a griddle or non-stick pan over medium heat until hot. Put a pad of butter and one tablespoon vegetable oil onto the griddle, and swirl it around. Drop the batter by 1/4-cupfuls onto the griddle, spacing the pancakes about 2 inches apart. Cook until a few holes form on top of each pancake and the underside is golden brown, about 2 minutes. Flip the pancakes and cook until the bottom is golden brown and the top is puffed, 1 to 2 minutes more. Using the spatula, transfer the pancakes to a serving plate.
Wipe the griddle clean with paper towels, add more butter and oil, and repeat with the remaining batter. Serve the pancakes while still hot with maple syrup, sliced bananas and confectioners' sugar if desired.

Main
Dips for endives  Print Recipe


Serves: 8
Preparation time: 20 minutes
GUACAMOLE:

2 ripe avocados
juice of one lemon
1/2 small red onion, diced
1 tomato, seeded and diced
salt to taste
hot pepper sauce to taste

Peel avocados, cut in halves, remove stones, and mash the avocados.
Add remaining ingredients, and mix.

BLUE CHEESE DIP:

1/2 pint sour cream
1/4 cup milk
1/3 cup blue cheese, crumbled
2 tablespoons red onion, finely diced

In bowl, combine all the ingredients well. Serve chilled.

SALSA:

1 jalapeno pepper, seeded and chopped
1 large clove garlic, peeled and chopped
1 red bell pepper, seeded and chopped
2 large tomatoes, peeled and finely chopped
1 cucumber, peeled and finely chopped
2 tablespoons olive oil
juice of one lemon or lime
salt and pepper to taste
cilantro or parsley for garnish.

In bowl, combine all the ingredients well. Garnish with parsley or cilantro.
GUACAMOLE:

Peel avocados, cut in halves, remove stones, and mash the avocados.
Add remaining ingredients, and mix.

BLUE CHEESE DIP:

In bowl, combine all the ingredients well. Serve chilled.

SALSA:

In bowl, combine all the ingredients well. Garnish with parsley or cilantro.

Main
Best bran muffins  Print Recipe


Serves: 12
Preparation time:20 minutes
Cooking time:20 minutes
3 cups all bran cereal
1/2 cup vegetable oil
1 cup raisins
1 cup boiling water
2 1/4 cups whole wheat flour
1 cup brown sugar
2 1/2 teaspoons baking soda
1/2 teaspoon salt
2 eggs
2 cups buttermilk *

Preheat oven to 400 degrees.
Mix together the bran cereal, oil and raisins. Pour on the boiling water and let stand while preparing remaining ingredients.
Combine the flour, sugar, soda and salt. Lightly beat the eggs and mix with the buttermilk.
Add to cereal mixture and mix well. Add flour mixture and mix only until combined.
Pour batter in greased muffin tins.
Let stand at least 15 minutes before baking. Do not stir. Bake for about 20 minutes or until a toothpick inserted in the center comes out clean. Remove muffins from cups while hot.
* You can replace the 2 cups buttermilk with 2 teaspoons vinegar or lemon juice and milk.

Main
Coconut flour pancakes  Print Recipe


Serves: 4
Preparation time:10 minutes
Cooking time:15 mintes
4 large eggs, at room temperature
1 cup coconut milk
2 teaspoons pure vanilla extract
1 tablespoon honey
1/2 cup plus 1 tablespoon (63 gr) coconut flour
1 teaspoon baking soda
1/2 teaspoon sea salt
1/4 teaspoon ground cinnamon
Coconut oil
Honey, pure maple syrup, fruit compote for serving
1. Preheat a large skillet or griddle over medium-low heat.
2. Beat the eggs in the bowl of a stand mixer with a whisk attachment at medium speed until frothy. Mix in the coconut milk, vanilla and honey.
3. In a small bowl, whisk together the coconut flour, baking soda, salt and cinnamon.
4. Add half of the dry ingredients to the wet ingredients and beat on medium speed for about 30 seconds. Scrape down the sides of the bowl, then add the remaining dry mixture and beat at medium to medium-high speed for another minute or two, or until the coconut flour is completely mixed into the batter and has fully absorbed the liquid.
5. Grease the heated pan with coconut oil, using a heat-proof silicone brush to spread the oil evenly between each batch). Spoon the batter onto the pan to create pancakes that are 2 to 3 inches in diameter, using the back of the spoon to spread them out. (keep them small for easier flipping.)
6. Cook for 2 to 3 minutes, or until the pancakes are bubbling and well set, then flip and cook for an additional 1 to 2 minutes. Adjust the heat as necessary.
7. Serve hot with your choice of accompaniment.
8. You can freeze the prepared pancakes and reheat them later.

Main
Cheese wafers  Print Recipe


Serves: 8
Preparation time: 15 minutes
Cooking time:20 minutes
8 ounces grated cheddar cheese
4 ounces unsalted butter, softened
1/4 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon Tabasco
1/4 teaspoon Aromat seasoning
1 cup flour

Preheat oven at 325 degrees. Process cheese with the flour. Add butter and spices and process until dough forms a ball. Scrape the side of bowl, and process for a few more seconds to blend.
Roll the dough into 2-inch thick cylinder. Wrap in wax paper. Chill. Slice into 1/4 -inch slices. Place on sheet pan lined with wax paper.
Bake for about 20 minutes, or until wafers are crisp. Cool on rack.

Note: I also roll cylinder in ground almond.

Main
Napoleon of peekey toe crab and apple  Print Recipe

Recipe adapted from Le Bernadin, New York NY
Serves: 2
Preparation time: 40 minutes
Cooking time:15 minutes
3/4 pound peeky-toe or jumbo lump crab meat
1 Granny Smith apple
1 vine-ripened tomato
1 tablespoon plus 1 teaspoon thinly sliced fresh chives
4 tablespoons fresh lemon juice
2 1/2 tablespoons sour cream
2 1/2 tablespoons mayonnaise
2 teaspoons curry powder
2 tablespoons milk
freshly ground white pepper

For tuiles:
1/2 stick (1/4 cup) unsalted butter
1/2 cup rice flour
1 tablespoon all-purpose flour
1 1/2 teaspoons sugar
1/2 teaspoon salt
1/8 teaspoon freshly ground white pepper
1/8 teaspoon freshly grated nutmeg
1/3 cup egg whites (from about 3 large eggs)
1/4 cup heavy cream

Garnish:
julienne strips of tomato,
sliced fresh chives, and curry powder

Pick over crab meat to remove any bits of shell and cartilage and if using lump crab meat lightly shred.
Peel and core apple and cut enough into 1/4-inch dice to measure 1/2 cup plus 1 tablespoon.
Peel and seed tomato and cut enough into 1/4-inch dice to measure 1/3 cup. Reserve 1 tablespoon each diced apple and tomato for sauce and in a bowl combine crab meat, remaining diced apple and tomato, 1 tablespoon chives, 3 tablespoons lemon juice, 1 1/2 tablespoons sour cream, 1 1/2 tablespoons mayonnaise, and 1 1/2 teaspoons curry powder, tossing to combine well. Chill filling.
In a bowl whisk together milk and remaining tablespoons lemon juice, sour cream, and mayonnaise and stir in reserved diced apple and tomato, remaining teaspoon chives, 1/2 teaspoon curry powder, and white pepper and salt to taste. Chill sauce while making tuiles.
Make tuiles:
Preheat oven to 350°F. In a small saucepan melt butter over moderate heat and cool slightly. In a bowl whisk together flours, sugar, salt, white pepper, and nutmeg and whisk in whites until just combined. Whisk in cream until just combined and whisk in butter until just combined. On a baking sheet spread 2 teaspoons batter in an arc shape. With a pastry brush spread batter into a 5-inch-long arc, about 1 1/2 inches wide.
Make 3 more arcs with some of remaining batter in same manner, spacing them about 1 inch apart. Bake tuiles in middle of oven until bubbly, crisp, and golden, 3 to 5 minutes.
Carefully transfer tuiles with a thin spatula to a rack to cool and make more tuiles in same manner. (There will be enough batter to make about 26 tuiles, more than you need for the napoleons; leftovers may be used as an hors d'oeuvre.)
Spoon 2 tablespoons filling onto a plate and top with a tuile. Make 2 more layers with 4 tablespoons filling and 2 tuiles. Make 3 more napoleons in same manner. Drizzle sauce around napoleons and garnish with tomato, chives, and curry powder.

Main
Doughnut muffins  Print Recipe


Serves: 12
Preparation time:20 minutes
Cooking time:40 minutes
For Muffin Batter
1 cup milk (low-fat is fine)
2 teaspoons lemon juice
12 tablespoons (1-1/2 sticks) unsalted butter, softened but still cool
1 cup granulated sugar
2 large eggs
1-1/2 teaspoons vanilla extract
3 cups all-purpose flour, spooned into measuring cup and leveled-off
2-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
2 teaspoons grated nutmeg
For Muffin Topping
3 tablespoons unsalted butter
3 tablespoons granulated sugar
2-1/4 teaspoons cinnamon
Preheat oven to 350°F. Spray a standard-size muffin pan generously with nonstick cooking spray.
Combine milk and lemon juice in a measuring cup and set aside.
In a stand mixer or large bowl, beat the butter and sugar until light and fluffy, about 2 minutes. Beat in the eggs, one at a time, until just mixed in. Stir in the vanilla.
In a medium bowl, combine the flour, baking powder, baking soda, salt, and nutmeg. Stir with a whisk until well combined.
Using a rubber spatula, mix a quarter of the dry ingredients into the butter mixture. Then mix in a third of the milk mixture. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and smooth, but don't over-mix. The batter will be very thick.
Scoop enough batter into each tin so that the top of the batter is even with the rim of the cup. (I like to use an ice cream scoop with a wire scraper for this.) Bake the muffins until firm to the touch, 25-30 minutes. Set pan on rack to cool for a few minutes.
In the meantime, prepare the topping: melt the butter in a small dish and combine the cinnamon and sugar in another small dish.
When the muffins are cool enough to handle, use a pastry brush to paint the top of each muffin with butter, then sprinkle generously with cinnamon-sugar. If you have cinnamon-sugar left over, sprinkle muffins again. Serve warm, or cool on a rack and wrap airtight. Store at room temperature. Reheat muffins briefly in microwave for that fresh out of the oven taste.

Main
Double cranberry soda bread  Print Recipe

Makes 1 loaf
Serves: 8
Preparation time: 30 minutes
Cooking time:45 minutes
1/4 cup fresh orange juice
1 teaspoon orange zest
3/4 cup soy milk or rice milk
3 tablespoons canola oil
1 1/2 cups whole wheat flour
1 cup pastry flour
1 teaspoon baking soda
1/4 cup sugar
1 cup fresh cranberries, roughly chopped
1/2 cup dried cranberries
1/4 cup lightly toasted, chopped walnuts (optional)
Preheat oven to 350 degrees.
Lightly oil a baking sheet or line with parchment paper. Combine juice and zest of orange with the soy or rice milk to make 1 cup. Add oil and whisk together with a fork. Set aside.
Blend flours and baking soda together, stirring to make sure there are no small lumps of soda.
Mix in sugar, fresh and dried cranberries, and walnuts, if desired. Add liquid ingredients to dry ingredients, stirring until a stiff dough is formed.
Turn dough out onto a lightly floured board and knead a few turns. Shape into a round loaf and place on the prepared baking sheet. With a sharp knife cut an X across the top about ½-inch deep (to allow for dough expansion when baking).
Bake 40 to 45 minutes, or until a toothpick comes out clean and the top is browned. Remove to cooling rack. Cool 10 to 15 minutes before slicing.

Side Dish
Crispy onion rings  Print Recipe


Serves: 4
Preparation time: 30 minutes
Cooking time:15 minutes
2 medium Spanish onions
1 cup milk or buttermilk
3/4 teaspoon salt
1/2 teaspoon Spanish paprika
1/2 teaspoon garlic salt
a pinch cayenne
1 cup all-purpose flour
1/4 teaspoon ground pepper
vegetable oil for deep-frying
Peel and cut the onions into 1/4-inch thick slices; separate into rings. In shallow bowl, stir together milk or buttermilk and ½ teaspoon of the salt; add onion rings and soak for 30 minutes, stirring occasionally.
In a bag, combine flour, remaining salt and pepper. Add onion rings in batches and shake to coat.
In deep-fryer or large saucepan, heat 2 inches oil to 375 degrees. Deep-fry rings, in batches without crowding for about 3 minutes or until golden brown.
Drain and keep warm on paper towel-lined baking dish in 250 degree oven

Side Dish
Kale salad  Print Recipe

Kale is among the most nutrient-dense commonly eaten vegetables.
Serves: 4
Preparation time: 15 minutes
4-6 cups kale, loosely packed kale leaves
juice of 1 lemon
3-4 tablespoons extra-virgin olive oil
2 cloves garlic, mashed
1 minced shallot
salt and pepper, to taste
hot red pepper flakes, to taste
2/3 cup grated Pecorino, Asiago or Parmesan
Wash and spin dry the kale leaves and chop finely.

Whisk together lemon juice, olive oil, garlic, shallot, salt, pepper, and a generous pinch of hot red pepper flakes.
Pour over kale in serving bowl and toss well.
Add 2/3 of the cheese and toss again.
Let kale sit for at least 5 minutes. Toss again, and top with remaining cheese.

Side Dish
Orange-cranberry topping  Print Recipe

This topping is excellent on hot biscuits or fresh bread. Refrigerated, it will keep for about one week.
Serves: 6
Preparation time: 10 minutes
Cooking time:15 minutes
2 medium pears or apples, peeled, cored, and sliced
1 1/2 cups fresh cranberries
1/2 cup orange juice
1 teaspoon orange zest
1/2 cup water
3/4 to 1 cup organic or raw sugar
1 to 2 tablespoons Brandy (optional)
In a medium saucepan combine pears or apples, cranberries, orange juice, zest, and water. Bring to a boil and simmer for about 5 minutes or until fruit is tender.
Purée in a blender until smooth. Return to pan and add sugar and brandy, if desired.
Cook on medium-low, stirring frequently, until very thick.
Once the "topping" begins to thicken, stir constantly so mixture doesn't burn. Cool before serving.

Side Dish
Steamed broccoli  Print Recipe

Broccoli can be prepared ahead by this method. Refrigerated steamed broccoli can be reheated by tossing in a skillet on medium high with a scant amount of oil or butter, or by means of a brief session in the microwave. Steamed broccoli can also be served at room temperature or chilled and used in a salad. Optional garnishes should be of a contrasting color: roasted sesame seeds, minced white parts of green onion, etc. VARIATION: Sometimes I steam another vegetable along with the broccoli. Yellow onion, sliced thick, works particularly well. Carrot sticks, radish halves, daikon sticks, summer squash all work well. Cut the additional vegetable to pieces about the same size as the broccoli pieces, or smaller. Recipe adapted from http://www.stephencooks.com/
Serves: 4
Preparation time: 15 minutes
Cooking time:5 minutes
1 medium bunch broccoli - about 9 ounces
2 - 4 tablespoons fresh herbs (optional), minced (suggestions: tarragon, thyme, dill, basil, oregano)
2 green onions (optional), chopped
2 or3 cloves garlic, (optional), minced
1 tablespoon olive oil (optional)
Balsamic vinegar to taste (optional)
Salt and pepper to taste
1. Trim broccoli: cut the last 1/4 inch from the end of the stalks and use a paring knife to trim any gnarly stumps or little branches from the stalks.

2. Using a vegetable peeler, peel the tough outer skin from the stalks, starting at the base of the flower and going to the end of the stalks. Some larger stalks have a fairly thick skin and may need two passes of the peeler. (You can tell when you got it all when the inner flesh of the stalk is exposed -- it has a softer wet-green look, with no fibers visible and a texture like a cut radish or potato.)

3. Cut the broccoli pieces crosswise into three pieces: the flower and two pieces of stalk about 2 1/2 - 3" long. Divide the flowers from each other as necessary and halve or quarter the stalk pieces lengthwise so that the pieces are all about the same size (for uniform cooking).

4. Place the broccoli in a steamer basket in a pan with about 3/4" of rapidly boiling water. Cover tightly and steam for 5 min.

5. Remove broccoli to a bowl. Add any of the optional ingredients you are using and toss with tongs briefly to mix.

6. Season to taste and allow to rest, partially covered, for a few minutes.

Side Dish
Oven baked sweet potato fries  Print Recipe


Serves: 4
Preparation time: 20 minutes
Cooking time:30 minutes
2 pounds sweet potatoes, about 3 large ones
1/4 cup olive or other vegetable oil
1 teaspoon salt
1-2 tablespoon spice combination of your choice: chipotle powder, smoked paprika, Chinese five-spice, garam masala, Cajun seasoning, etc.
Preheat oven to 450°F. (For more crispiness, preheat your oven to 500°F.)
Peel the sweet potatoes and cut off the ends. Cut the potatoes in half lengthwise. Cut each piece into wedges. Alternately, you can slice the peeled sweet potato into disks either with a mandoline or a sharp knife.
Put the sweet potatoes into a large bowl and add the oil. Mix well to combine. Sprinkle with salt, sugar and spices of your choice. Mix well, so all pieces are coated with oil and spices.
Place a baking sheet inthe oven to preheat.
Spread the sweet potatoes out in a single layer on the preheating the baking sheet, to help the fries get crisp.

Bake for a total of 25 to 30 minutes. After the first 15 minutes, remove the baking sheet from the oven and turn over all of the sweet potato pieces. Return to the oven and bake for another 10-15 minutes, or until they are well browned. Let cool for 5 minutes before serving.

Side Dish
Spiced whole cranberry sauce  Print Recipe


Serves: 8
Preparation time: 10 minutes
Cooking time:15 minutes
1 12-ounce bag fresh cranberries, rinsed and sorted
1/4 cup cranberry juice
1/2 cup apple brandy
2 whole cinnamon sticks
1 cup sugar
Combine all ingredients in a medium-sized saucepan. Stir to combine and bring to a boil over high heat, stirring continuously.
Reduce the heat and simmer gently just until the berries begin to split and release their juice, about 10 minutes.
Remove from heat and cool to room temperature before serving, or refrigerate overnight.

Side Dish
The best hash brown patties  Print Recipe

This recipe can be multiplied to feed a crowd. The hash browns will stay crunchy for an hour at room temperature and reheat well in the oven.
Serves: 4
Preparation time:
Cooking time:10 minutes
1 pound organic russet potatoes, peeled
1 teaspoon fine sea salt
½ teaspoon baking powder
1 small garlic clove, grated or minced
½ teaspoon freshly ground black pepper
2 tablespoons corn or peanut oil
2 tablespoons unsalted butter
ketchup
Line a microwave-safe bowl with a paper towel and set the box grater in the bowl.
Working quickly, so the potatoes do not have a chance to oxidize, grate the potatoes into the bowl.
Give them a gentle press into the paper towel, then remove the paper towel. Add the salt and baking powder and mix with hands. Microwave the potatoes for 90 seconds. Add the garlic and pepper and mix again.
Melt the butter with the oil in a 12-inch cast iron or other nonstick skillet over medium heat. Divide the potato mixture into four equal portions and press each between hands to form an oblong ½-inch-thick patty. Lay the potato patties in the hot fat and cook without moving for 3 minutes. Flip and cook an additional 3 minutes. If pan looks dry, add a little more oil.
Flip and rotate the patties so they color evenly and cook for another 4-5 minutes. Remove to a paper-towel-lined plate and sprinkle with a pinch of salt. Serve with ketchup.

Side Dish
Vidalia onion fritters  Print Recipe


Serves: 5
Preparation time: 20 minutes
Cooking time:20 minutes
1 cup flour
1 teaspoon baking powder
2 teaspoons curry powder
1 teaspoon salt
1 egg
1 teaspoon vinegar
4 dashes hot sauce
2 large Vidalia onion, peeled, halved, thinly sliced
Vegetable oil for frying .
Mix flour, baking powder, curry powder, and salt in a bowl.
Beat the liquids together. Pour over the dry ingredients and combine.
Add the sliced onions and mix well. Let stand for 1 hour.
In a deep skillet heat 3 to 4 inches of vegetable oil to 350 degrees over medium heat.
Drop the batter into the hot oil by tablespoonfuls, being careful not to crowd the pan. Cook until browned on one side and turn.
When the fritters are deep golden brown all over, remove them and drain on paper towels. Break one open to test for doneness;
if underdone in the center, reduce the heat a bit, and fry another minute.
Repeat until all the batter is used up and serve immediately

Dessert
Coconut ice cream with mango sauce  Print Recipe


Serves: 6
Preparation time: 1 hour
Ice Cream:
1-inch piece of vanilla bean split lenghtwise
14 ounce can unsweetened coconut milk
2 cups milk
2/3 cup sugar
1 teaspoon vanilla
1/2 cup sweetened shredded coconut
1/4 cup rum (optional)

Mango sauce:
2 very ripe mangoes, peeled
4 tablespoons sugar
3 tablespoons fresh lime juice
Scrape the vanilla bean into a bowl. Whisk in the milk, sugar and vanilla, and rum. Pour mixture into ice cream maker, add coconut and freeze according to manufacturer's instructions.
To serve, alternate layers of small scoops of ice cream and mango sauce in parfait glasses, or simply spoon sauce over ice cream.

Mango sauce:

Cut first mango into 1/4-inch dice. Coarsely chop the second mango and put in food processor. Add the sugar and lime juice and puree until smooth. Scrape puree into bowl and add the diced mango. Sauce may be refrigerated for one week.

Dessert
Orange chiffon cake with orange fluff icing  Print Recipe


Serves: 12
Preparation time: 35 minutes
Cooking time:1 hour
2 cups all cakeflour
1 cup sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 cup vegetable oil
5 egg yolks
1/4 cup water
3/4 cup orange juice
1 teaspoon orange rind, grated
1 teaspoon vanilla
1 cup egg whites
1/2 cup sugar
1/2 teaspoon cream of tartar

ORANGE FLUFF ICING

1 cup sugar
1/2 cup egg whites
1 teaspoon grated orange rind
1/4 cup orange juice
1 teaspoon cornstarch
Preheat oven to 325 degrees.
In a large mixing bowl, blend flour, 1 cup sugar, baking powder and salt. Add oil, egg yolks, water, orange juice, rind, and vanilla. Mix until smooth.
Beat egg whites with cream of tartar. Gradually add sugar, and beat to form soft peaks. Fold egg whites into batter.
Pour into a 10-inch ungreased tube pan. Bake for about 1 hour. Test with a cake tester. Invert until cold. Loosen cake with knife. Unmold. Cover with orange fluff icing.

ORANGE FLUFF ICING

Place all ingredients in a mixing bowl.
Beat with a whisk over adouble boiler until peaks start to form.
Remove from heat, beat for 2 to 3 more minutes or icing is at a spreadable consistency.
Cover chiffon cake.

Dessert
Winter citrus compote  Print Recipe


Serves: 6
Preparation time: 20 minutes
Cooking time:15 minutes
2 cups sweet dessert wine
1 cup fresh orange juice
2 tbsp honey
1/2 vanilla bean
1/2 cup raisins
3 seedless oranges
1 blood orange
2 clementines
2 grapefruits
3 kiwi fruits peeled & sliced


In a saucepan combine wine, orange juice and honey. Split the vanilla bean in half, lengthwise, and scrape the seeds into the pan using the tip of the knife. Add the pod and bring to the boil. Reduce heat and simmer, uncovered, until the liquid is reduced to about one cup (about 15 minutes). Remove from the heat and add the raisins. Set aside to cool then remove vanilla pod. Cut off the orange peel with a knife. Separate the segments free from all membranes. Repeat with remaining citrus, removing seeds. Add all fruit to the cooled liquid. Spoon into glasses.

Dessert
Apricot purses on a cloud   Print Recipe


Serves: 4
Preparation time: 30 minutes
Cooking time:15 minutes
3 sheets of phyllo dough, 12 by 17 inches
1/4 cup melted butter
3 tablespoons confectioners' sugar
4 slices pound cake, 2 inches squares by 1/2 inch thick
16 apricots halves
8 mint leaves, 4 chopped and 4 reserved for garnish
For sauce:
1/2 cup vanilla ice cream
1/4 cup heavy cream
1 teaspoon peppermint liqueur or drops of peppermint extract
4 chopped mint leaves
Preheat oven to 450 degrees.
Brush the sheets of phyllo with melted sweet butter.
Dust sheets with 3 tablespoons confectioner's sugar, and stack the three sheets.
Quarter the phyllo sheets.
Place a 2 inch square, 1/2 inch thick slice of pound cake on each square. Arrange 2 apricot halves on each cake square, stem down.
Brush strawberries with melted butter, sprinkle each square with 1/2 teaspoon chopped mint.
Gather the edges of each phyllo quarter to encase the apricots, leaving a 2-inch opening in center of phyllo purse. Brush the outside with melted butter.
Dust with confectioner's sugar.
Bake at 450 degrees for 10 to 15 minutes until purses are golden brown.
Sauce: Combine vanilla ice cream, heavy cream, peppermint liqueur or drops of extract, and 4 chopped mint leaves. Stir until soft and creamy. Refrigerate.
Spoon the mint sauce on plates. Place a purse on each plate. Garnish with mint leaves.

Dessert
Orange prune nut loaf  Print Recipe


Serves: 10
Preparation time: 40 minutes
Cooking time:45 minutes
1 medium orange, unpeeled
1/2 cup orange juice
2 cups all-purpose flour
2/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup prunes, chopped
1 cup walnuts, chopped
1 egg
2 teaspoons butter, melted
1/2 teaspoon vanilla
Preheat oven to 350 degrees.
Wash orange, and coarsely chop in a meat grinder or blender. Add to orange juice.
Combine flour, sugar, baking powder, baking soda, and salt. Stir in the chopped cooked prunes and the chopped walnuts.
Beat together orange mixture, egg, butter, and vanilla. Add to dry ingredients and beat for about half a minute.
Turn into greased 9-inch by 5-inch by 3-inch loaf pan, or 3 mini loaves.
Bake at 350 degrees for 60 to 65 minutes for loaf pan or about 40 minutes for mini loaf pans.

Dessert
Raspberry coconut squares   Print Recipe


Serves: 12
Preparation time: 20 minutes
Cooking time:30 minutes
1 1/4 cups flour
1/4 cup sugar
1/2 cup butter
1 cup raspberry jam
2 eggs
1 cup sugar
1 tablespoon soft butter
1 teaspoon vanilla
2 cups shredded coconut
Preheat oven to 350 degrees.
Combine flour and 1/4 cup sugar. Cut in butter finely. Press into bottom of lightly greased 9-inch square cake pan.
Spread jam over base. Beat eggs; beat in 1 cup sugar, soft butter and vanilla. Stir in coconut.
Spread over jam layer.
Bake for 30 minutes or until faintly browned.
Cool and cut into small squares.

Dessert
Apple cheese crisp   Print Recipe


Serves: 4
Preparation time: 20 minutes
Cooking time:40 minutes
3 tablespoons grated sharp cheddar cheese
1 cup brown sugar
1/4 teaspoon grated nutmeg
1/3 cup soft butter
1/3 cup flour
5 large tart apples
1/3 cup cider



Preheat oven to 350 degrees.
In a mixing bowl, combine grated sharp cheddar cheese,
brown sugar, nutmeg, soft butter and flour.
Peel, core and slice large tart apples. Arrange in a buttered pie dish.
Pour cider over apples. Crumble flour mixture over.
Bake for 40 minutes or until apples are soft.

Dessert
Strawberry bavarian  Print Recipe


Serves: 10
Preparation time: 25 minutes
Cooking time:15 minutes
1 pound strawberry jam
5 egg yolks
1 cup milk
3 ounces strawberry Jello
1 1/2 cups heavy cream
1 cup fresh strawberries

Mix the strawberry jam with the egg yolks.
In a medium saucepan, heat the milk to a boiling point. Pour over egg mixture and stir well. Heat over low heat stirring continuously until thick. Do not boil.
Strain the custard. Blend in the jello.
Refrigerate to cool.
Whip cream until thick. Fold into the strawberry custard. Pour mixture into a decorative mold. Refrigerate to set.
To serve, immerse mold in hot water. Unmold over a serving dish. Garnish with fresh strawberries.

Dessert
Lemon meringue pie  Print Recipe


Serves: 8
Preparation time: 40 minutes
Cooking time:30 minutes
1 recipe Never Fail Pie Crust

1 cup sugar
3 tablespoons corn starch
1 1/2 cups cold water
3 eggs, separated
grated rind of 1 lemon
1/2 cup lemon juice
1 tablespoon butter
1/3 cup sugar
Pie crust:
Preheat oven to 375 degrees.
Roll the dough into a round 1/8 inch thick on a floured surface, drape it over a rolling pin, and fit it into a 9-inch pie pan.
Press the dough firmly into the pan and cut off any excess with the floured rolling pin. Freeze any leftover dough for future use.
Line crust with foil or parchment paper and weight with beans or pie weights.
Bake at 400 degrees until edge is light golden brown, about 20 minutes. Remove the beans and foil, and continue cooking until bottom is dry, about 5 minutes. Cool to room temperature.
In 2-quart saucepan stir together 1 cup sugar and corn starch. Gradually stir in water until smooth. Stir in egg yolks. Whisking constantly, bring to boil over medium heat and boil 1 minute. Remove from heat. Stir in lemon rind, lemon juice, and butter.
Turn into pastry shell. In an electric beater, whisk egg whites at high speed until foamy.
Gradually beat in sugar and continue beating to form stiff peaks. Spread some meringue around edge of filling first, touching crust all around, then fill in center.
Bake in 325 F oven about 10 minutes or until lightly browned. Cool.

Dessert
Classic cheesecake  Print Recipe

Reduce oven temperature to 300 degrees F if using a dark nonstick springform pan. Top with fresh fruit just before serving.
Serves: 16
Preparation time:20 minutes
Cooking time:55 minutes
1 ½ cups Graham Cracker Crumbs or Oreos/ginger snaps cookies
3 tablespoons sugar
⅓ cup butter or margarine, melted

Filling:
4 (8 ounce) packages Philadelphia Cream Cheese, softened
1 cup sugar
2 Tbsp lemon juice
1/2 cup sour cream or Greek yogurt
1 teaspoon vanilla
4 eggs
Heat oven to 325°F.
Mix graham crumbs or Oreos or ginger snaps cookies , 3 Tbsp. sugar and butter; press onto bottom and sides of a 9-inch springform pan.
Beat cream cheese, 1 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Mix in lemon juice and sour cream or Greek yogurt. Pour over crust.
Bake 55 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.

When searching for a simple, delicious dessert that's sure to impress, look no further than this traditional cheesecake.

Dessert
Chocolate angel food cake  Print Recipe


Serves: 8
Preparation time: 30 minutes
Cooking time:40 minutes
1/3 cup superfine sugar
1/2 cup cocoa powder
1/3 cup cake flour
1/4 teaspoon salt
8 large egg whites, at room temperature
1 teaspoon cream of tartar
1 teaspoon white vinegar
2/3 cup superfine sugar
Preheat oven to 350 degrees.
Sift sugar, cocoa, flour and salt together in a bowl.
Beat egg whites, cream of tartar and vinegar until medium stiff. Add the sugar, 1 tablespoon at the time. Beat until soft peaks form.
Fold in the dry ingredients.
Spoon into a 10-cup angel food cake pan. Smooth the top. Tap the pan on work surface to release any air pockets.
Bake about 35 minutes. Test the center of cake with a tester.
Invert cake to cool for an hour. Loosen cake with a thin spatula or a knife. Unmold and cover with egg white frosting. Decorate with chocolate shavings.
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Measures of non liquid ingredients



Non-liquid ingredients in volume converted
into weight using the table below.
For products not included, use a metric scale
Weight of specific 'ingredients in grams

Ingredient

1 cup

3/4 cup

2/3 cup

1/2 cup

1/3 cup

1/4 cup

2 tablespoons

All-purpose wheat flour 120 g 90 g 80 g 60 g 40 g 30 g 15 g
All-purpose sifted wheat flour 110 g 80 g 70 g 55 g 35 g 27 g 13 g
White sugar 200 g 150 g 130 g 100 g 65 g 50 g 25 g
Powdered sugar/Icing sugar 100 g 75 g 70 g 50 g 35 g 25 g 13 g
Brown sugar normally packed 180 g 135 g 120 g 90 g 60 g 45 g 23 g
Corn flour 160 g 120 g 100 g 80 g 50 g 40 g 20 g
Cornstarch 120 g 90 g 80 g 60 g 40 g 30 g 15 g
Rice (not-cooked) 190 g 140 g 125 g 95 g 65 g 48 g 24 g
Macaroni (uncooked) 140 g 100 g 90 g 70 g 45 g 35 g 17 g
Couscous (uncooked) 180 g 135 g 120 g 90 g 60 g 45 g 22 g
Quick oatmeal (uncooked) 90 g 65 g 60 g 45 g 30 g 22 g 11 g
Table salt 300 g 230 g 200 g 150 g 100 g 75 g 40 g
Butter / Margarine 240 g 180 g 160 g 120 g 80 g 60 g 30 g
Shortening 190 g 140 g 125 g 95 g 65 g 48 g 24 g
Fruits and légumes chopped 150 g 110 g 100 g 75 g 50 g 40 g 20 g
chopped walnuts 150 g 110 g 100 g 75 g 50 g 40 g 20 g
Nuts /ground almonds 120 g 90 g 80 g 60 g 40 g 30 g 15 g
Fresh bread crumbs (not packed) 60 g 45 g 40 g 30 g 20 g 15 g 8 g
Dry bread crumbs 150 g 110 g 100 g 75 g 50 g 40 g 20 g
Parmesan grated 90 g 65 g 60 g 45 g 30 g 22 g 11 g
Chocolate chips 150 g 110 g 100 g 75 g 50 g 38 g  19 g
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As the sun rises or sets in

BAHAMAS

"May every sunrise hold more promise, and every sunset hold more peace."

The {Page Turner} E-Cookbooks Library on a world cooking journey
41 Recipes

10 Appetizers

12 Main dishes

8 Side dishes

11 Desserts

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ecookbook 41 Recipes