Hershey's Best Brownies

Ingredients:
225g (1 cup or 2 sticks) butter or margarine
2 cups sugar
2 tsp vanilla extract
4 eggs
¾ cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1 cup all-purpose flour
½ tsp baking powder
¼ tsp salt
1 cup chopped nuts (optional)

Method:

1. Heat oven to 180°C. Grease 13x9x2-inch baking pan. 
2. Place butter in large microwave-safe bowl. Microwave at Medium 2 to 2½ minutes or until melted. 
3. Stir in sugar and vanilla. 
4. Add eggs, one at a time, beating well with spoon after each addition. 
5. Add cocoa; beat until well blended. 
6. Add flour, baking powder and salt; beat well. 
7. Stir in nuts, if desired. Pour batter into prepared pan. 
8. Bake 30 to 35 minutes or until brownies begin to pull away from sides of pan. 
9. Cool completely in pan on wire rack. Frost if desired. Cut into bars. 

Makes about 36 brownies.

Gulai Siam (Thai Curry)

Ingredients:
300 g beef, thinly sliced
1 coconut, extract milk
4 long beans, cut 1"
1 egg plant, sliced
little chilli padi
2 daun limau perut
salt to taste

Blended spices:
20 dried chillies, soaked in boiling water
3 stalks lemon grass (serai)
4" gelanggang (lengkuas)
6 black pepper corns
5 garlic cloves
shallots
tumeric powder
1 sq inch belacan

Method:

1. Simmer beef in coconut milk until beef is tender. 
2. Add blended spices & when boiling, add rest of ingredients. 
3. Simmer until 'pecah minyak'. 

Hershey's Black Magic Chocolate Cake

Ingredients:
2 cups sugar
1¾ cups all-purpose flour
¾ cup HERSHEY'S Cocoa
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 eggs
1 cup buttermilk (OR 1 Tbsp white vinegar plus milk to make 1 cup)
1 cup strong black coffee OR 2 teaspoons powdered instant coffee plus 1 cup boiling water
½ cup vegetable oil
1 tsp vanilla extract

Method:

1. Heat oven to 180°C. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. 
2. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (batter will be thin). Pour batter evenly into prepared pans. 
3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. 
4. Cool 10 minutes; remove from pans to wire racks. 
5. Cool completely. Frost as desired with Perfectly Chocolate Frosting. 

Baked Chocolate Pudding (Jamie Oliver)

Ingredients:
455g best-quality cooking chocolate (70% cocoa solids)
50ml hot espresso or good strong instant coffee
125g butter, plus extra for greasing
6 eggs, free-range or organic, separated
200g caster sugar
100g ground almonds
100g rice flour
1 small handful chopped hazelnuts, toasted

Method:

1. Melt 125g chocolate with the coffee, then pour into small ice-cube moulds and freeze until hard. 
2. Preheat the oven to 190ºC. 
3. Take 6 small 3 inch pastry rings, dariole moulds or cappuccino cups and grease well with some butter. Place in the fridge while you make your sponge mixture. 
4. Melt the remaining chocolate with the butter in a bowl over a pan of boiling water. 
5. In a separate bowl whisk the egg whites with the sugar until firm. 
6. Fold the yolks into the cooled chocolate and butter mixture, then add the almonds and flour. Finish by carefully folding in the egg white mixture. 
7. Take the moulds out of the fridge and spoon a little mixture into each one, then push in a cube of the frozen coffee and chocolate mixture. Cover with the rest of the sponge mixture so each ice cube is completely enveloped. 
8. Bake for about 18–20 minutes, then remove carefully from the moulds while hot. Serve immediately sprinkled with hazelnuts. 

Mee Siam

Ingredients:
20 dried chillies (soaked & blended) or 3 Tbsp chilli boh
20 shallots
10 garlic cloves
½ bottle taucheo
200 g peeled prawns
200 g sliced beef
salt
sugar
air asam jawa
2 Tbsp oil
1 packet mee hoon

Garnish:
2 tofu - cubed & fried
2 red chilli - diagonally sliced
6 eggs - boiled & cut into 8
6 lime (limau kasturi)

Method:

1. Blend shallots & garlic together & fry together with blended chilli paste. 
2. Add taucheo paste, beef & prawns. 
3. Add sugar & salt to taste. 
4. Divide paste into 2 & fry half with vermicelli. 
5. Add air asam jawa, water, salt & sugar to remaining half of paste & bring to a boil. 
6. Garnish noodles & serve with gravy. 

Carrot Cake

Ingredients:
Cake:
185g butter
1½ cups caster sugar
3 eggs
2 cups grated carrots
¾ cups chopped walnuts
¾ cups AP flour
¾ cups self raising flour
1½ tsp mixed spice

Orange cream cheese frosting:
60 g cream cheese
30 g soft butter
1 tsp grated orange rind
1½ cups icing sugar

Method:

1. Preheat oven to 200°C. 
2. Grease 20cm ring pan & line base with paper. 
3. Cream butter & sugar until light & fluffy. 
4. Beat in eggs, 1 at a time, until combined. 
5. Stir in carrot & walnuts. 
6. Add sifted ingredients. 
7. Pour into pan & bake for 1 hour. 
8. Stand for 5 mins before turning onto wire rack to cool. 
9. For frosting, beat cream cheese, butter & rind until light & fluffy. Gradually add icing sugar & beat until smooth. 
10. Spread frosting on cooled cake. 

Mojito

Ingredients:
1 lime
bunch of mint leaves
1 Tbsp sugar
50 ml rum
soda water/lemonade
crushed ice

Method:

1. Muddle diced lime, mint leaves & sugar together in a glass.
2. Add crushed ice & rum & mix together.
3. Add soda water/lemonade & top with more crushed ice.

Crème Caramel

Ingredients:
6 eggs
1 cup sugar
1½ cup evaporated milk
1½ cup water
½ cup sugar

Method:

1. Simmer sugar & water over medium heat until caramelised. 
2. Whisk eggs, sugar & milk together until combined. 
3. Pour caramelised sugar into bowl & add egg mixture. 
4. Steam for 40 mins. 

Self-saucing Chocolate Pudding

Ingredients:
45 g butter
200 g caster sugar
1 egg
150 g flour
5 tsp cocoa powder
1 Tbsp baking powder
½ tsp salt
200 ml milk

Sauce:
250 ml water
150 g soft brown sugar
5 tsp cocoa powder
1 tsp vanilla essence

Method:

1. Preheat oven to 180°C. 
2. Beat butter & sugar until light & fluffy. 
3. Mix together sauce ingredients (except vanilla) & bring to boil. Add vanilla. 
4. Add egg to butter/sugar mix & continue beating. 
5. Sift together dry ingredients & add to mix alternating with milk. 
6. Pour batter into oven-proof dish & add sauce. 
7. Bake for 30 mins. 

Air Asam

Ingredients:
shallots
fresh red chillies
cili padi
belacan, burn
sugar
salt
limau nipis, squeeze over
water

Pavlova

Ingredients:
3 egg whites
175g caster sugar
1 tsp vinegar
1 tsp cornflour
5 kiwi fruit (strawberries, peaches, pineapple)
300 ml whipping cream

Method:

1. Preheat oven to 150° C.
2. Mark size of required pavlova on baking sheet.
3. Beat egg whites until stiff, gradually sprinkling in sugar, 1 Tbsp at a time.
4. Blend vinegar with cornflour & whisk into egg whites with last spoonful of sugar.
5. Spread meringue on marked baking sheet, building sides higher than centre.
6. Put in centre of oven, reduce heat to 140° C & bake for 1 hour or until pale cream in colour. Turn off oven & leave pavlova to cool completely in oven.
7. When cool, remove baking sheet & place on serving plate.
8. Whip cream & spoon into pavlova & arrange fruit over cream.

Blue Cheese Dressing

Ingredients:
1 cup mayonnaise
2 Tbsp minced onion
1 Tbsp minced garlic
¼ cup chopped fresh parsley
½ cup sour cream
1 Tbsp lemon juice
1 Tbsp distilled white vinegar
¼ cup blue cheese, crumbled
salt and pepper to taste

Method:

1. In a small mixing bowl, combine mayonnaise, onion, garlic, parsley, sour cream, lemon juice, vinegar, and blue cheese.
2. Season with salt and pepper to taste.
3. Cover, and refrigerate for at least one hour before serving.

Sun-Dried Tomato Bread

Ingredients:
1⅓ cups water
1 Tbsp olive oil
3 cup bread flour
1 cup whole wheat flour
⅓ cup dried tomatoes chopped no oil
¼ cup onions finely chopped
4 tsp garlic minced
1 tsp rosemary crushed
1 tsp salt
2 tsp sugar
1¼ teaspoons yeast

Method:
Place ingredients in breadmachine in order listed.
Makes 2 lb loaf.

Limoncello

Ingredients:
2 lb lemons
1 qt grain alcohol, e.g. vodka
2½ cups sugar
6 cups purified water

Method:

1. Zest the lemon & add to vodka & store in tightly sealed bottle in a cool, dark dry place for 3-5 days. Shake bottle at least twice a day. Zest will turn white when flavouring is done. Strain.
2. Place water in saucepan over low heat & dissolve sugar. Cool to room temperature.
3. Mix syrup with lemon vodka & strain through several changes of coffee filters.
4. Store in tightly sealed bottle in refrigerator.

Makes 2½ qts.

Buffalo Chicken Wings

Ingredients:
¼ cup butter
¼ cup hot sauce
1 dash ground black pepper
1 dash garlic powder
½ cup AP flour
¼ tsp paprika
¼ tsp cayenne pepper
¼ tsp salt
10 chicken wings
oil for frying

Method:

1. Combine butter, hot sauce, pepper & garlic powder in small saucepan over low heat until butter is melted & mixture is well blended. Remove from heat & reserve for serving.
2. Mix together flour, paprika, cayenne pepper & salt.
3. Place chicken wings in a large glass dish & sprinkle flour mixture over them until they are evenly coated. Cover dish & refrigerate for 1 hour.
4. Fry wings in deep fryer (190°C) for 10 to 15 minutes or until wings turn brown. Remove from heat & place in serving bowl.
5. Add hot sauce & stir together.
6. Serve with Blue Cheese dressing.

Hershey's "Perfectly Chocolate" Cake

Ingredients:
1¾ cups flour
2 cups sugar
¾ cup Hershey's Cocoa
1½ tsp baking powder
1½ tsp baking soda
2 large eggs
1 tsp salt
1 cup milk
1 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

Method:

1. Preheat oven to 180°C. Lightly grease & flour 9" x 13" baking tin. 
2. Place all ingredients into a mixing bowl (except boiling water) & mix at medium high speed until all mixture is smooth. 
3. Stir in boiling water (mixture will be thin). 
4. Pour into baking tin & bake for 35-40 mins or until testing stick comes out clean. 
5. Cool completely & frost, if required. Otherwise sprinkle with icing sugar. 

VARIATIONS:
TWO-LAYER CAKE: Grease and flour two 9 inch round baking pan. Heat oven to 180°C. Pour batter into prepared pan. Bake 30 to 35 mins. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 180°C. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 180°C. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2½ inches in diameter) with paper bake cups. Heat oven to 180°C. Fill cups ⅔ full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

"PERFECTLY CHOCOLATE" FROSTING

½ cup (1 stick) butter or margarine
⅔ cup HERSHEY'S Cocoa
3 cups powdered sugar
⅓ cup milk
1 teaspoon vanilla extract

1. Melt butter & stir in cocoa. 
2. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. 

About 2 cups frosting.

Caramel Croissant Pudding

Ingredients:
2 stale croissants
100g caster sugar
2 Tbsp water
125ml double cream
125ml full-fat milk
2 Tbsp bourbon
2 eggs, beaten
Serving Size : Serves 2 greedy people

Method:

1. Preheat the oven to 180°C.
2. Tear the croissants into pieces and put in a small gratin dish (capacity about 500ml).
3. Put the caster sugar and water into a saucepan, and swirl around to help dissolve the sugar before putting the saucepan on the hob over a medium to high heat.
4. Caramelize the sugar and water mixture by letting it bubble away, without stirring, until it all turns a deep amber colour; this will take 3–5 minutes. Keep looking but don’t be too timid.
5. Turn heat down to low and add the cream – ignoring all spluttering – and, whisking away, the milk and bourbon. Any solid toffee that forms in the pan will dissolve easily if you keep whisking over low heat. Take off the heat and, still whisking, add the beaten eggs.
6. Pour the caramel bourbon custard over the croissants and leave to steep for 10 minutes if the croissants are very stale.
7. Bake for 20 minutes.

Croissant & Chocolate Pudding

Ingredients:
4 croissants, cut into strips
120 g quality plain chocolate, cut into pieces
142ml carton cream
1 cup milk
4 Tbsp dark rum or brandy
120 g caster sugar
85 g butter
pinch of cinnamon
3 eggs
icing sugar for dusting
single cream to serve

Method:

1. Preheat oven to 180° C from cold. Lightly butter a 2 pint gratin dish.
2. In a bowl set over a pan of simmering water, heat the chocolate, cream, milk, rum or brandy, sugar, butter and cinnamon stirring well until the chocolate has melted.
3. In a separate bowl whisk the eggs, then pour in the chocolate mixture, whisking constantly until everything is well mixed.
4. Arrange the croissant strips haphazardly in the dish. Pour the chocolate mixture evenly over the croissants. Gently press the croissants down with a fork and leave to stand for 10 mins before baking.
5. Bake for 30 - 35 mins until the top is crunchy and the inside is soft and squidgy. Leave to stand for 10 mins then dust with icing sugar and serve with the cream.

Spaghetti with Meatballs

Ingredients:
600g spaghetti
250g minced beef
1 egg
100g strong flour
600g tinned, chopped tomatoes
1 medium onion, finely sliced
1 red chilli, finely sliced
small glass of red wine
90ml olive oil
handful of flat leaf parsley, finely chopped
100g pecorino cheese
salt to taste

Method:

1. In a large bowl, mix the minced beef, egg and parsley together. Season to taste.
2. Now take a teaspoon of mixture and, in your hand, roll it into a ball. Dust the ball in flour and put to one side. Repeat with the rest of the mixture.
3. In a frying pan, gently sauté the onions and chilli in the olive oil until soft.
4. Add the meatballs and gently fry until golden brown.
5. Now add the red wine and simmer for approximately two minutes. Once the wine has evaporated, pour in the chopped tomatoes. Season to taste and cook for a further four minutes.
6. In the meantime, cook the pasta in boiling, salted water until al dente. Drain and add to the sauce.
7. Mix well and serve with freshly grated pecorino.

Parkin (Classic Yorkshire ginger cake)

Ingredients:
175g (6oz) plain flour
1 tsp salt
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp bicarbonate of soda
300g (10oz) coarse oatmeal
175g (6oz) black treacle (molasses)
125g (5oz) butter
100g (4oz) soft brown sugar
1 egg
150ml (¼ pint) milk

Method:

1. Preheat oven to 180°C. Grease an 18cm (7") square baking tin or a loaf tin.
2. Sieve the flour, bicarbonate of soda, cinnamon, ginger & salt in a large bowl. Stir in the oatmeal.
3. Put the treacle, butter, sugar & milk in a pan & heat gently until butter has melted. Cool down.
4. When the mixture has cooled to tepid, mix in the beaten egg.
5. Pour mixture into dry ingredients & mix well until mixture is brown & sticky.
6. Pour into baking tin & bake for 1 1/4 hours, until the top is browning & firm to the touch.
7. Keep for about 1 week in an airtight tin before eating.

Chocolate Fudge Cake

Ingredients:
FOR THE CAKE:
400g plain flour
250g golden caster sugar
100g light muscovado sugar
50g best quality cocoa powder
2 tsp baking powder
1 tsp bicarbonate of soda
½ tsp salt
175g unsalted butter, melted and cooled
125ml corn oil
300ml chilled water
3 eggs
142ml/small tub sour cream
1 Tbsp vanilla extract

FOR THE FUDGE ICING:
175g dark chocolate, minimum 70% cocoa solids
250g unsalted butter, softened
275g icing sugar, sifted
1 Tbsp vanilla extract

Serving Size : Serves 10. Or 1 with a broken heart.

Method:

1. Preheat the oven to 180°C.
2. Butter and line the bottom of two 20cm sandwich tins.
3. In a large bowl, mix together the flour, sugars, cocoa, baking powder, bicarb and salt.
4. In another bowl whisk together the eggs, sour cream and vanilla until blended.
5. Beat together the melted butter and corn oil until just blended, then beat in the water.
6. Add the dry ingredients all at once and mix together on a slow speed.
7. Add the egg mixture, and mix again until everything is blended and then pour into the prepared tins.
8. Bake the cakes for 50–55 minutes, or until a cake-tester comes out clean. Cool the cakes in their tins on a wire rack for 15 minutes, and then turn the cakes out onto the rack to cool completely.
9. To make the icing, melt the chocolate in the microwave (2–3 minutes on medium) or in a bowl sitting over a pan of simmering water, and let cool slightly.
10. In another bowl beat the butter until it’s soft and creamy and then add the sieved icing sugar and beat again until everything’s light and fluffy. Then gently add the vanilla and chocolate and mix together until everything is glossy and smooth.
11. Sandwich the middle of the cake with about a quarter of the icing, and then ice the top and sides too, spreading and smoothing with a rubber spatula.

Sticky Date Pudding

Ingredients:
Date Pudding:
250g pitted dates
1 tsp bicarb of soda
1½ cup water
125g softened butter
1 cup brown sugar
1 tsp vanilla extract
2 eggs
1¾ cups SR flour, sifted

Caramel Sauce:
1 cup brown sugar
300ml thickened cream
½ tsp vanilla extract
60g butter

Method:

1. Preheat oven to 180° C. Grease and line the base of a 7cm high 22cm base pan springform pan.
2. Place dates and water in small pan and bring to the boil. Sprinkle the bicarb over it and leave to stand for 20 minutes.
3. Beat butter and sugar till pale and creamy.
4. Add eggs one at a time, beating well after each addition.
5. Using large metal spoon, fold through date mixture and flour until well combined.
6. Spoon into pan and bake 35-40 minutes. 
7. Meanwhile make sauce by mixing all ingredients and cooking over low flame.
8. Test doneness of pudding with skewer. Let cool slightly then remove from pan.
9. Pierce pudding all over with skewer. Pour 1/2 cup of warm sauce over warm pudding.
10. Stand for 10 minutes. 
11. Serve with remaining sauce on the side.  Add a little dark rum in sauce, if desired.

Clam And Mussel Soup, Sicilian-Style

Ingredients:
For the soup:
¼ cup olive oil
1 cup white wine
pinch of crushed red pepper
salt & pepper to taste
½ red onion, finely minced
2 garlic cloves, peeled
1 fennel bulb, sliced
3 ripe tomatoes, diced
30 clams
30 mussels
6 oregano sprigs

For the garlic bread:
1 Tbsp olive oil
1 tspn dried oregano
2 garlic cloves
8 slices country bread

Method:

1. In a large pot, sauté the onion, garlic, fennel, and tomatoes in the olive oil until wilted. Add the clams and mussels, white wine, crushed red pepper, oregano, and salt and pepper to taste. Cover and simmer until all the clams and mussels are open, about 5 minutes. Discard any shellfish that do not open. Taste the broth and adjust the seasonings.
2. To make the garlic bread, toast the bread and rub the garlic cloves over the bread. Sprinkle with the olive oil and dried oregano. Serve immediately.

Clam and Mussel Soup: Brodetto di Cozze e Vongole

Ingredients:
½ cup plus ½ cup white wine
3 pounds mussels, scrubbed, bearded and rinsed
2 pounds clams
4 Tbps red wine vinegar
¼ cup extra-virgin olive oil, plus extra for drizzling
3 salted anchovy fillets, rinsed and chopped
2 red bell peppers, cut into ¼" dice
1 medium red onion, cut into ¼" dice
2 ribs celery, cut into ¼" dice
1 carrot, cut into ⅛" dice
2 cloves garlic, thinly sliced
4 slices country bread
1 bunch Italian parsley, chopped to yield ¼ cup

Method:

1. In 2 separate pots, place ½ cup white wine. Add mussels to 1 pot, clams to the other, cover both pots and bring to a boil. Reduce the heat to an active simmer and cook until mussels and clams have been steamed open, about 3 to 5 minutes. Remove the shellfish from their respective pots, reserving the cooking liquid, and allow to cool. Once cool, shuck shellfish and discard shells.
2. Preheat the oven to 200°C.
3. In a large soup pot, combine the shellfish cooking liquid, vinegar, ¼ cup oil, anchovies, peppers, onion, celery, carrot and garlic and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the shellfish and stir to heat through.
4. Meanwhile, toast the bread in the oven for 4 minutes, until light golden brown and crispy. Divide the soup among heated soup bowls, drizzle with a little extra-virgin olive oil, sprinkle with parsley, and serve with a slice of toast floating on top.

Sugee Cake

Ingredients:
8 yolks
4 egg whites
250g castor sugar
180 semolina
60g plain flour
60g ground almond
250g butter
3 Tbsp condensed milk
½ tsp vanilla essence
½ tsp baking powder
1 Tbsp brandy

Method:

1. Pre-heat oven at 150°C for 10 mins.
2. Butter and flour cake pan. Line bottom with greased proof paper.
3. Cream butter with milk and vanilla.
4. Beat egg white with sugar and baking powder till peak.
5. Add egg yolks one at a time and beat till combine.
6. When eggs are well combine, add semolina and stir well in one direction.
7. Stir in creamed butter, flour, almonds and brandy.
8. Bake for 1 hr 25 mins in centre of oven.
9. Test doneness with skewer.
10. Remove and leave to cool for 10 mins. Then invert onto a wire rack.
11. Cut and serve.

Neiman Marcus Oatmeal Cookies (Urban Legend)

Ingredients:
2 cups butter
4 cups flour
2 tsp. baking soda
2 cups granulated sugar
2 cups brown sugar
5 cups blended oatmeal (measure oatmeal and blend in blender to a fine powder)
24 oz. chocolate chips
1 tsp. salt
1 8 oz. Hershey bar (grated)
4 eggs
2 tsp. baking powder
3 cups chopped nuts (your choice)
2 tsp. vanilla

Method:

1. Pre-heat oven to 190°C.
2. Cream the butter and both sugars.
3. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda.
4. Add chocolate chips, Hershey bar and nuts.
5. Roll into balls and place two inches apart on a cookie sheet.
6. Bake for 10 minutes.

(Makes 112 cookies)

Roasted Potato and Onion Bread

Ingredients:
Night before:
⅓ cup bread flour
⅓ cup whole wheat flour
⅛ tspn instant yeast

Soaker:
¼ cup toasted cracked wheat
¼ cup water

Day of:
2 cups bread flour
⅔ cup whole wheat flour
1 cup lukewarm water
1½ tspn salt
½ tspn instant yeast
1 cup roasted potatoes and onions

Method:

1. Night before: add all the "night before" ingredients together and mix till smooth. Cover with plastic wrap and leave on the counter for 12-16 hours.
2. In a separate bowl combine the "soaker" ingredients together and cover with plastic wrap and leave on the counter for 12-16 hours.
3. Day of: chop a few potatoes and place in a baking dish. Cut about a half a onion and mix with the potatoes. Add a few tablespoons of olive oil and some thyme roast in the oven till golden brown. Cool before using in the bread.
4. In a large bowl add the "night before" mixture, the soaker, water, salt and instant yeast. Mix together.
5. Add whole wheat flour and have the bread flour. Mix till the batter is smooth and well blended. Allow to sit uncovered for 15 minutes.
6. Sprinkle some of the flour onto a flat surface and pour out the dough. Top with some more flour and begin to knead slowly adding in the rest of the flour. Add a little at a time till the dough is smooth and elastic & a little on the sticky side (about 8 - 10 minutes).
7. Take the dough and flatten it out a little. Add the roasted potatoes and onions to the top of the dough. Now, knead in the potatoes into the dough. Knead till the potatoes and onions are well incorporated.
8. Add a little olive oil to a bowl and place the dough into the bowl. Cover the dough with plastic wrap and allow to rest till double in bulk.
9. Pour out the dough onto a flat surface. Cut dough in half and shape each piece into a ball.
10. Sprinkle some cornmeal onto parchment paper. Place the pieces of dough on top and dust with a little whole wheat flour. Cover with plastic wrap and allow to rest for 1 hour.
11. Remove the plastic wrap and score the top of the bread with a sharp knife.
12. Place into a preheated 230°C oven with a baking stone or on a cookie sheet. Create some steam by placing a cast iron pan on the bottom of the oven the same time that you turn on the oven. Once you place the breads into the oven pour about a cup of boiling water into the hot pan and close the door.
13. Bake for 30-35 minutes or till when tapped on the bottom of the loaf it sounds hollow.

Crabmeat Cakes (Four Seasons NY)

Ingredients:
12 slices white bread, crust removed
½ cup all purpose flour
1½ cups vegetable oil
½ cups butter
4 Tbsp chicken stock
4 Tbsp milk
½ cup Pommeray mustard
Salt
Ground black pepper
2 tspn crushed yellow mustard seed
2 tspn ground turmeric
2 tspn curry powder
1 tspn paprika
2 egg yolks
1¼ cups mayonnaise
1 dill pickle, finely diced
2 stalks celery, finely diced
2 lbs lump crabmeat, shells removed

Method:

1. Chop the bread in a food processor and transfer resulting crumbs to a large mixing bowl. Set aside.
2. Over a low flame, melt ¼ cup of the butter. Using a wooden spoon stir in the remaining flour. Add chicken stock and milk and simmer, approximately 10 minutes. Add Pommeray mustard, salt, pepper, mustard seed, turmeric, curry powder, and paprika and stir. Continue simmering for 10 minutes more. Set aside and keep warm.
3. In a large bowl, combine egg yolks, mayonnaise, pickle, celery, and crabmeat. Make sure to incorporate every ingredient. Mold about ⅛ of the mixture into a potato-shaped ball. Press gently to be sure it retains its shape through the cooking process. Roll each crab cake into the breadcrumbs, pouring more crumbs on top until thoroughly covered and no longer sticky to the touch.
4. Over low flame, heat the remaining butter in a large nonstick skillet. When the butter melts and is evenly distributed, place 8 crab cakes in the skillet. Cook until golden brown, turning twice to create a three-sided cake.
5. To serve: Place two crab cakes on a dinner-sized plate. Spoon mustard sauce between them. Garnish with crisp vegetables.

Key Lime Pie (Joe's Stone Crab)

Ingredients:
For the filling:
5 egg yolks
2 cans (14-ounce) sweetened condensed milk
1 cup fresh lime juice
Zest of half a lime

For the Graham Cracker Crust:
10 graham crackers, crushed
¼ cup sugar
5 Tbsp melted butter
Whipped cream, optional

Method:

1. For the filling: Mix yolks, milk, juice, and zest.
2. For the crust: Mix crackers, sugar, and butter. Form the crust in a 12" pie pan. Bake 8 minutes at 190°C. Remove and let cool.
3. Pour in the filling and bake another 8 minutes at 190°C. Remove and let cool. Once cool, place in the freezer until ready to use.
4. Before serving, remove from the freezer and let thaw at room temperature for 15 minutes. Top with whipped cream if desired.

Bread Pudding Soufflé with Whiskey Sauce (Commander's Palace)

Ingredients:
Bread Pudding:
¾ cups sugar
1 tspn ground cinnamon
1 pinch nutmeg
3 medium eggs
1 cup heavy cream
1 tspn vanilla extract
5 cups 1-inch cubed New Orleans French bread (very light bread)
⅓ cup raisins

Whiskey Sauce:
1 cup heavy cream
½ Tbsp cornstarch
1 Tbsp water
3 Tbsp sugar
¼ cup(s) bourbon

Meringue:
9 medium egg whites
¼ tspn cream of tartar
¾ cup sugar

Method:
For the bread pudding:

1. Preheat oven to 180°C. Grease an 8-inch square baking pan.
2. Combine sugar, cinnamon, and nutmeg in a large bowl. Beat in the eggs until smooth, then work in the heavy cream. Add the vanilla, then the bread cubes. Allow bread to soak up custard.
3. Place the raisins in the greased pan. Top with the bread-custard mixture, which prevents the raisins from burning. Bake for approximately 25 to 30 minutes, or until the pudding has a golden brown color and is firm to the touch. If a toothpick inserted in the pudding comes out clean, it is done. The mixture of pudding should be nice and moist, not runny or dry. Cool to room temperature.
4. For the whiskey sauce: Place the cream in a small saucepan over medium heat, and bring to a boil. Whisk cornstarch and water together, and add to cream while whisking. Bring to a boil. Whisk and let simmer for a few seconds, taking care not to burn the mixture on the bottom. Remove from heat.
5. Stir in the sugar and bourbon. Taste to make sure the sauce has a thick consistency, a sufficiently sweet taste, and a good bourbon flavor. Cool to room temperature.

For the meringue:

1. Preheat oven to 180°C. Butter six 6-ounce ramekins.
2. First, be certain that the bowl and whisk are clean. The egg whites should be completely free of yolk, and they will whip better if the chill is off them. This dish needs a good, stiff meringue. In a large bowl or mixer, whip egg whites and cream of tartar until foamy. Add the sugar gradually, and continue whipping until shiny and thick. Test with a clean spoon: If the whites stand up stiff, like shaving cream, when you pull out the spoon, the meringue is ready. Do not over-whip or the whites will break down and the soufflé will not work.
3. In a large bowl, break half the bread pudding into pieces using your hands or a spoon. Gently fold in one-quarter of the meringue, being careful not to lose the air in the whites. Add a portion of this base to each of the ramekins.
4. Place the remaining bread pudding in the bowl, break into pieces, and carefully fold in the rest of the meringue. Top off the soufflés with this lighter mixture, to about 1 1/2 inches. Smooth and shape tops with spoon into a dome over the ramekin rim.
5. Bake immediately for approximately 20 minutes or until golden brown. Serve immediately. Using a spoon, poke a hole in the top of each soufflé at the table and pour the room-temperature whiskey sauce inside the soufflé.

Pasta Primavera (Le Cirque)

Ingredients:
6 tablespoon(s) olive oil, divided
1½ cups plum tomatoes, chopped, peeled, and seeded (or whole canned San Marzano tomatoes, chopped, seeded, and drained)
2 cloves garlic, divided, minced
Salt
2 cups porcini or button mushrooms, roughly chopped
Pepper
1 cup asparagus tips, blanched in boiling salted water for 4 minutes
1 cup broccoli florets, blanched in boiling salted water for 4 minutes
1 medium zucchini, quartered, cut into 1-inch lengths, and blanched in boiling salted water for 4 minutes
½ cup frozen peas, thawed in boiling salted water
1 cup heavy cream
⅔ cup Parmigiano-Reggiano, plus additional for garnish
2 Tbsp butter
1 pound(s) spaghetti
½ cup pine nuts, lightly toasted
2 Tbsp basil, cut into chiffonade

Method:

1. Heat 2 Tbsp olive oil in a medium sauté pan over high heat. Add tomatoes, half of the garlic, and a pinch of salt and cook until tomatoes have rendered their juice and begun to color, stirring or tossing occasionally, about 4 to 8 minutes. Set aside and keep warm.
2. Heat 2 Tbsp olive oil in a medium sauté pan over high heat and sauté the mushrooms with half of the remaining garlic and a pinch of salt until they've given off most of their water and are browned, about 8 to 10 minutes. Set aside, season to taste, and keep warm.
3. Heat the remaining 2 Tbsp of olive oil over medium high heat in a large sauté pan, add remaining garlic, and cook the blanched vegetables until they've taken on a little color but are still firm, about 5 minutes. Set aside, season to taste, and keep warm.
4. Bring a large pot of salted water to a boil. Meanwhile, reduce the cream by half in a pan large enough to hold the cooked spaghetti, stir in the Parmesan and butter and turn the heat to low. Cook the spaghetti. When the spaghetti is 1 or 2 minutes shy of al dente, drain and transfer it to the pan with the reduced cream to finish cooking.
5. To serve: Transfer the spaghetti and cream to a warmed bowl large enough to hold all the ingredients and bring it to the table, with the reserved tomato sauce, mushrooms, sautéed vegetables, and the pine nuts each in separate bowls. Toss the spaghetti first with the mushrooms, then the vegetables, then portion it into warmed pasta plates. Garnish each plate with toasted pine nuts, 2 spoonfuls of tomato sauce, a pinch of basil, and freshly grated Parmesan, with salt and pepper to taste.

The Cliff House Spice Blend

Blend the following, crushing in a mortar if possible. Store in a resealable plastic bag to refrigerate.

• 4 tspn oregano, 
• 4 tspn dried parsley, 
• 2 tspn marjoram, 
• 2 tspn dill, 
• 4 tspn thyme, 
• 4 tspn basil, 
• 1 tspn sage, 
• 4 tspn rosemary, 
• 2 tspn tarragon, 
• 1 Tbsp all-purpose flour. 

BBQ Ribs

Ingredients:
Rib Marinade:
6 pounds of bone in beef short ribs, cut between the ribs
½ cup (125ml) of soy sauce
2 Tbsp (30ml) of honey
2 Tbsp (30ml) white wine vinegar
1 Tbsp (15ml) sherry
2 Tbsp (30ml) brown sugar
1 Tbsp (15ml) garlic, minced
1 tspn (5ml) ginger, freshly grated
½ cup (125ml) orange juice
½ cup (125ml) vegetable oil

Glaze and Sauce:
2 cups (500ml) ketchup
1 can beer
¾ cup (175ml) cider vinegar
4 Tbsp (60ml) brown sugar
3 Tbsp (45ml) Worcestershire sauce
4 cloves of minced garlic
2 tspn (10ml) ground cumin
1 ½ tspn (7.5ml) ground anise
1 tspn (5ml) salt
1 tspn (5ml) Tabasco or another hot pepper sauce

Method:

1. Combine the marinade ingredients and pour over ribs to marinade. Refrigerate over night and up to 24 hours.
2. Remove ribs from refrigerator and let stand for 30 minutes to return ribs to room temperature.
3. Preheat the grill to high heat.
4. Transfer ribs to barbecue and sear. Grill on each side for 3 minutes.
5. Reduce heat to 110°C and move the ribs to a cooler area on the grill.
6. Continue to cook for 2 hours.
7. While the ribs are grilling, prepare the glaze. Combine glaze ingredients in a sauce pan and bring the liquid to a simmer.
8. Reduce heat to low and cook the mixture for 30 minutes to thicken.
9. In the last twenty minutes of cooking, brush the ribs with glaze every ten minutes.
10. Remove ribs from barbecue and let them sit at room temperature for 10 minutes before serving.
11. Remaining glaze sauce can be served with finished ribs.

Conversion Units

Butter:
1 stick = 115 g
1 Tbsp = 15 g
1 tspn = 5 g
1 cup (US) = 225 g
1 cup (metric) = 240 g

Volume:
1 tsp = 5 ml
1 Tbsp = 15 ml
¼ cup = 60 ml
⅓ cup = 75 ml
½ cup = 125 ml
⅔ cup = 150 ml
¾ cup = 175 ml
1 cup = 250 ml
1 pint = 2½ cups = 600 ml
1 litre = 4 cups

Weights:
1 oz = 30 g
½ lb = 8 oz = 250 g
1 lb = 16 oz = 500 g

Electrolux Oven Temperature Units:

No	°C	°F	Gas Mark	Description
1	75	170
2	110	230
3	130	270	1	Very Cool
4	150	300	2	Cool
5	170	340	3-4	Warm/Moderate
6	190	375	5	Fairly Hot
7	220	430	7	Hot
8	240	465	9	Very Hot
9	260	500
10	290	550

Belgian Waffles with Glazed Bananas

Ingredients:
For waffles:
2 cups AP flour
2 Tbsp sugar
2 tspn baking powder
1 tspn baking soda
¾ tspn salt
2 cups well-shaken buttermilk (substitute with equal ½ measures of milk & plain yogurt)
85 g unsalted butter, melted & cooled
2 large eggs
vegetable oil for waffle iron

For topping:
2 Tbsp unsalted butter
2 ripe large bananas, cut diagonally
1¼ cups pure maple syrup

Accompaniment: sour cream or whipped cream

Method:

1. Mix flour, sugar, baking powder, baking soda & salt in large bowl.
2. Whisk together buttermilk, melted butter & eggs in another bowl & then combine with flour mixture.
3. Brush waffle iron with vegetable oil & make waffles according to manufacturer's instructions.
4. For topping, heat butter in heavy skillet over moderately high heat, add bananas in one layer & cook until golden. Remove from heat & add syrup.
5. Spoon bananas & syrup over waffles & serve with cream.

Old Bay Seasoning

1 Tbsp ground bay leaves
2½ tsp celery salt
1½ tsp dry mustard
1 tsp ground black pepper
½ tsp ground white pepper
½ tsp ground nutmeg
½ tsp ground cloves
¼ tsp ground allspice
½ tsp ground ginger
1 tsp paprika
¼ tsp crushed red pepper flakes
¼ tsp ground mace
¼ tsp ground cardamom

Combine all ingredients. Store in airtight container in cool place. Use with seafood or chicken.

Brownies (Nazura)

Ingredients:
150 g butter
300 g cooking chocolate
2 tsp vanilla essence
1 Tbsp water
180g sugar
3 eggs, lightly beaten
60g all-purpose flour
100g chopped walnuts

Method:

1. Preheat oven to 140° C.
2. Melt butter, chocolate, vanilla essence & water over low heat. Do not boil.
3. Remove from heat & add sugar, stirring until dissolved.
4. Add eggs, then fold in flour.
5. Add walnuts.
6. Line 7"x7" baking pan with baking paper & pour in mixture.
7. Bake for 1 hour.
8. Allow to cool for 6 hours (or overnight) before removing brownies from baking tray.