Red Velvet Cake from Waldorf Astoria Cookbook

Ingredients:
3 oz unsweetened chocolate, chopped
2 cups granulated sugar
4 large eggs
1½ cups vegetable oil
1½ tsp pure vanilla
2 cups AP flour
2¼ tsp baking soda
¼ tsp salt
3 cans (12 oz) canned beets, drained and pureed
1 tsp red food colouring

For the Icing:
2 cups whipping cream
12 oz cream cheese, room temperature
12 oz mascarpone cheese
½ tsp vanilla extract
1½ cup icing sugar, sifted

Method:
For the Cake:

1. Preheat oven to 180°C.
2. Melt chocolate in a metal bowl and set over a saucepan of boiling water or in the top of a double boiler. ( Or, melt in a microwave for 30-40 seconds.)
3. Meanwhile, place sugar, eggs, oil and vanilla in the bowl and mix for about one minute on low speed.
4. Sift together flour, baking soda and salt & add to egg mixture and continue to mix on low speed until well incorporated. 
5. Add melted chocolate and mix on low speed. 
6. Add pureed beets & food coloring. Continue to mix on low speed until all ingredients are thoroughly combined.
7. Divide batter evenly between 3 greased and floured pans and bake for 20-25 mins or until cake springs back when touched, or when toothpick comes up clean.
8. Cool for 10 mins in the pans and turn layers out onto rack to cool completely.

For the Icing:

1. Pour cream into small bowl and whip to soft peaks.
2. Refrigerate.
3. Place cream cheese in a bowl and mix on low speed until soft and smooth.
4. Add mascarpone and mix until combined.
5. Add vanilla and powdered sugar and mix well.
6. Fold in whipped cream by hand with spatula.
7. Refrigerate until ready to assemble.

Improvements to recipe:

1. Add 2 tsp baking powder.
2. Increase red food colouring to 2 tsp to increase intensity of red colour.
3. Replace 2 or 3 oz of chocolate with white chocolate, as original recipe produces a dark chocolate cake.
4. Replace mascarpone cheese with cream cheese, as original recipe produces a very soft & runny icing.

Au Jus Roast Beef Sandwich

Ingredients:
3 lbs roast beef
1 can beef consomme, 2 cups
1 can french onion soup, 2 cups
1 can beer
1 cup butter
4 whole hoagie buns, or miniature french bread loaves

Method:

1. Combine all ingredients, except bread, in a crock pot. Let simmer at least 6 hours or until tender and flaky.
2. Separate beef shreds from juices.
3. Serve beef on split buns, with a small bowl of juice on the side. Dip sandwiches in juice as you eat.
4. Bread can be toasted and/or buttered before adding beef if desired.

Warm Chocolate Cakes with Mascarpone Cream

Ingredients:
8 oz bittersweet chocolate, plus shavings for garnish, chopped
1½ stick unsalted butter
3 large eggs
3 large large egg yolks, at room temperature
½ cup sugar
¼ cup cake flour
½ cup heavy cream
½ vanilla bean, split and seeds scraped
2 Tbsp light brown sugar
½ tsp finely grated lemon zest
1 cup mascarpone
1 tsp fresh lemon juice
½ cup brandied cherries or kirsch-soaked sour cherries

Method:

1. Preheat the oven to 190°C. Coat six 6-oz ramekins with butter, and dust lightly with flour. Set the ramekins on a sturdy baking sheet. In a microwave-safe bowl, melt the chocolate with the butter; let cool.
2. In the bowl of a standing electric mixer fitted with the whisk, beat the eggs, yolks, and sugar on high speed until pale and fluffy, about 4 mins. Using a rubber spatula, gently fold in the chocolate, then fold in the cake flour just until no streaks remain.
3. Spoon the batter into the prepared ramekins and bake for 15 mins, until the cakes have risen, the tops are dry and the centers are slightly jiggly. Let stand for 5 mins.
4. In a bowl, beat the cream with the vanilla seeds, brown sugar, and lemon zest until soft peaks form. Add the mascarpone and lemon juice and beat until blended.
5. Run the tip of a small knife around each cake to loosen it, then unmold onto plates. Spoon the mascarpone cream onto the cakes and garnish with the brandied cherries and chocolate shavings.

Praline Turtle Cake

Ingredients:
½ cup butter
1 cup brown sugar
1 can (14 oz) sweetened condensed milk
1 cup chopped pecans
2 cups all-purpose flour
¾ cup unsweetened cocoa
2 cups granulated sugar
1½ tsp baking soda
1½ tsp baking soda
1 tsp salt
2 large eggs
1 cup sour cream
½ cup canola oil
1 tsp vanilla extract
1 tsp white vinegar
½ cup fudge topping
½ cup chocolate chips, melted

Method:

1. Heat oven to 180°C.  Butter the bottoms of two 9-inch round cake pans and fit a circle of parchment paper large enough to cover 1 inch up the side of each cake pan. 
2. Heat the butter, brown sugar, and sweetened condensed milk in a 2-quart saucepan over medium heat until the butter melts and the sugar is dissolved. Do not boil. 
3. Divide the sugar mixture between the prepared pans. Sprinkle 3/4 cup pecans over sugar mixture and set aside to cool. 
4. Combine the flour, cocoa, granulated sugar, baking powder, baking soda, and salt together in a large bowl. Add the eggs, sour cream, oil, vanilla, and vinegar, and 1 cup hot water and mix with a wooden spoon until the batter is smooth. 
5. Pour the batter into the cake pans -- over sugar mixture -- and bake until a wooden skewer inserted into the cake center comes out clean -- 35 to 40 minutes. 
6. Cool cakes in the pans for 10 minutes. Run a knife around the edge of the pans and turn cakes out onto a cooling rack. Remove the paper and cool completely.
7. To assemble the cake, spread the fudge topping over the sugar mixture side of one cake layer. Place the second layer over the first and drizzle with the melted chocolate and the remaining ¼ cup pecans. 
8. Frost the cake sides with your favorite chocolate icing.

German Chocolate Cake

Ingredients:
½ cup boiling water
4 oz German's Chocolate, coarsely chopped
2 cups AP flour
¼ cup cocoa
1 tsp baking soda
1 tsp salt
2 cups sugar
1 cup (2 sticks) unsalted butter, softened
4 large eggs, separated
1 tsp vanilla
1 cup buttermilk

Method:

1. Preheat oven to 180°C. Using a small brush, lightly coat two 9-inch cake pans with softened butter or vegetable-oil cooking spray. Dust with flour and tap out any excess. Set aside. 
2. In a medium heat-proof bowl, pour boiling water over German's Chocolate. Stir until smooth and set aside. 
3. In another medium bowl, combine flour, cocoa, baking soda, and salt. Set aside. 
4. In a large bowl, using a mixer set on medium-high speed, beat sugar and butter until very light, 1 to 2 minutes. Add egg yolks, one at a time, until well incorporated. 
5. Reduce mixer speed to low and add chocolate mixture and vanilla.  Add flour mixture by thirds, alternating with buttermilk and ending with dry ingredients.  
6. In a medium bowl, beat egg whites to soft peaks. Use a rubber spatula to gently stir a half cup beaten whites into batter. Fold remaining whites into batter.
7. Divide batter equally between pans and spread evenly. 
8. Bake on middle rack of oven until a tester inserted in center of each cake layer comes out clean, 30 to 35 minutes. 
9. Cool in pans on a wire rack for 15 minutes. Use a knife to loosen cake from sides of pan and invert onto wire rack to cool completely.
10. Place 1 layer on a cake plate and top with ⅓ of Coconut-Pecan Filling. Repeat with second and third layers and remaining filling. Serve or store in an airtight container at room temperature.

Coconut-Pecan Filling
Ingredients:
1 cup sugar
1 can (12-oz) evaporated milk
½ cup unsalted butter
3 large egg yolks
1 tsp vanilla
2⅓ cups (one 7-oz package) flaked coconut
1½ cup chopped pecans

Method:

1. In a medium saucepan, combine the sugar, milk, butter, egg yolks & vanilla. Cook over medium heat, stirring constantly, until thickened, about 10 minutes.
2. Stir in coconut and pecans. Transfer to a bowl and, stirring occasionally, allow to cool to room temperature before frosting the cake.

Chocolate Whipped Cream Cake

Ingredients:
1¾ cups AP flour
2¼ cups granulated sugar
2 Tbsp granulated sugar
¾ cup unsweetened cocoa
1½ Tbsp unsweetened cocoa
1 tsp salt
1½ tsp baking powder
1½ tsp baking soda
½ cup canola oil
1 cup milk
2 large eggs
2 tsp vanilla extract
2 Tbsp anisette liqueur
1½ cup heavy cream, cold
1½ tsp confectioners' sugar
⅓ cups mini chocolate chips

Method:

1. Heat oven to 180°C. Butter the bottoms of two 9-inch round cake pans and fit with two circles of parchment paper. Butter the paper and pan sides and dust with flour. Set aside. 
2. Bring a small saucepan of water to a boil and maintain. 
3. Combine the flour, 2 cups granulated sugar, ¾ cup cocoa, salt, baking powder, & baking soda in a large bowl. Beat in the oil, milk, eggs, vanilla, and anisette liqueur using a mixer set on medium speed for 2 minutes. Reduce mixer speed to low and add 1 cup of the boiling water. 
4. Divide the batter between the prepared pans and bake until a wooden skewer inserted into the middle of each cake comes out clean -- about 35 minutes. 
5. Cool the cakes in pans on a wire rack for 10 minutes. Unmold the cakes and return to the wire rack until completely cool.
6. To make the frosting, beat the heavy cream and confectioners' sugar until soft peaks form. Gently fold in the remaining ¼ cup plus 2 Tbsp granulated sugar and 1½ Tbsp cocoa until combined.
7. To assemble the cake, place one layer on a cake plate. Spread a third of the frosting over the layer. Sprinkle with half of the chocolate chips. Top with the remaining layer and spread the remaining frosting over the top and sides of the cake. Sprinkle with the remaining chocolate chips. 
8. Serve immediately or store in the refrigerator until ready to serve.

Warm Chocolate Caramel Cakes

Ingredients:
Butter, softened
1 jar good-quality caramel sauce

1½ cup sifted cake flour
⅓ cup Dutch-process cocoa
1 tsp baking soda

1 cup sugar
½ tsp salt
1 cup strong brewed coffee, warm
⅓ cup light olive oil
1½ tsp vanilla extract
1 Tbsp aged balsamic vinegar

Method:

1. Generously coat six 6-oz ramekins with softened butter. Chill in the freezer for about 10 mins, and brush with a second coat of butter.  Pour 3 Tbsp caramel sauce into the bottom of each ramekin and transfer to the freezer for 1 hour.
2. Whisk the cake flour, cocoa, baking soda, sugar & salt together in a large bowl and set aside. Stir the coffee, oil, vanilla & vinegar together & whisk into the flour mixture just until smooth.
3. Fill each ramekin with ⅓ cup of batter.  Bake at 200°C until the cake is set & a toothpick inserted in the center comes out clean & the caramel has bubbled up the sides, about 20 mins.

Chocolate Pumpkin Cake/Cupcakes

Ingredients:
2½ cups AP flour
2 Tbsp AP flour
1 cups good-quality cocoa
2 Tbsp good-quality cocoa
1 Tbsp baking powder
1½ Tbsp baking soda
2¼ tsp ground cinnamon
¾ tsp fresh-grated nutmeg
¾ cups buttermilk
1½ cup pumpkin purée
1½ tsp vanilla extract
2¼ sticks unsalted butter, softened
1½ cup (firmly packed) dark brown sugar
1½ cup granulated sugar
5 large eggs

Method:

1. Prepare cake pans: Heat oven to 180°C. Lightly butter three 8-inch cake pans and fit each bottom with an 8-inch circle of parchment paper. Lightly butter the parchment paper. Set aside.
2. Make the batter: Sift the flour, cocoa, baking powder, baking soda, cinnamon, and nutmeg in a large bowl and set aside. Combine the buttermilk, pumpkin, and vanilla in a medium bowl and set aside. Beat the butter and sugar together in a large bowl, with an electric mixer set on medium speed, until fluffy. Add the eggs, one at a time, beating well after each addition, until the mixture is smooth and light. Alternately add the flour mixture and buttermilk mixture, blending well after each addition.
3. Bake the cake: Divide the batter among the pans and bake until a wooden skewer inserted into the middle comes out clean -- about 35 mins. Cool the cakes in the pan for 20 mins. Remove cakes and cool. (For cupcakes: Heat oven to 190°C. Place cupcake liners in standard cupcake tins and fill each with ¼ cup of batter. Bake for 22 mins.)
4. Assemble the cake: Trim each of the layers. Place one layer on a cake plate and top with one third of the frosting. Repeat with the second and third layers. (To ensure that the cake layers do not shift, cut three skewers to ¼" shorter than the full height of the cake and insert them before icing the top layer.) Refrigerate until ready to serve.

Orange Cream Cheese Frosting

Ingredients:
1 package (8-oz) cream cheese, softened
¼ cup (½ stick) unsalted butter, softened
1 Tbsp fresh orange juice
1 tsp grated orange zest
½ tsp pure vanilla extract
4 cups confectioners' sugar
¼ tsp orange food coloring

Method:

1. Blend the cream cheese, butter, orange juice, orange zest, and vanilla in a large bowl, using an electric mixer set at medium speed, until smooth.
2. Add the sugar and continue to beat until light and creamy -- about 3 more minutes.
3. Add the food coloring and gently stir until the color is uniform.
4. Chill the frosting until ready to ice the cupcakes or cake.

Hot Chocolate Meringue Cake

Ingredients:
Parchment paper
6 egg whites
1 Tbsp cream of tartar
1¼ cups sugar
3 Tbsp sifted cocoa
⅛ tsp cayenne pepper
4 cups whipped cream

Method:

1. To make the cake: Heat oven to 100°C. Line twobaking pans with parchment paper and set aside. Draw two 9-inch circles in the center of the paper and set aside.
2. Beat egg whites and cream of tartar until foamy. Stream in 1¼ cups sugar and continue to beat on high speed. Just as the whites reach their peaks, sprinkle in sifted cocoa and cayenne pepper and continue beating to stiff peaks.
3. Spread the meringue within the circles. Bake for 3 hours, turn off oven, and let sit for 1 hour.
4. Cool on the pan on a wire rack. Store in a very dry, cool place.
5. Fill the layers with whipped cream and serve within 2 hours.

Rich Chocolate Layer Cake

Ingredients:
1 box devil's food cake mix, such as Betty Crocker
¼ cup unsweetened cocoa
1 cup mayonnaise, such as Hellmann's or Best Foods
3 large eggs
1 cup water
2 containers (16 oz each) chocolate frosting
¼ cup sour cream
2 tsp vanilla extract
½ cup chopped almonds, toasted
1 cup sweetened flaked coconut, toasted

Method:

1. Heat oven to 180°C. Lightly coat two 8-inch cake pans with softened butter. Cut two 8-inch circles out of parchment paper and fit them into the bottom of the cake pans. Lightly coat the paper circles with butter. Lightly flour both pans, shake out excess flour and set aside. 
2. Beat the cake mix, cocoa, mayonnaise, eggs, and water in a large bowl with an electric mixer set on low speed. Increase speed to high and beat for 2 more minutes. 
3. Pour batter into prepared pans and bake until a toothpick inserted into the middle comes out clean -- about 35 minutes. 
4. Cool cakes in pans on wire racks for 20 minutes. Remove cakes from pans and return to the wire racks until completely cool.
5. To make the filling, whisk the frosting, sour cream, and vanilla together in a large bowl. Transfer 1 ½ cups of frosting to a medium bowl and stir in the almonds and the toasted coconut. Set aside.
6. To assemble the cake, split both layers and brush away any excess crumbs. Place one split layer on a cake plate. Tuck strips of wax paper under the edges of the cake to protect the plate. Spread ⅓ of the filling over the layer. Top with the next layer and spread another ⅓ of the filling over the top. Repeat with the third cake layer and remaining filling and top with the final cake layer. Spread the frosting over the top of cake smoothing out to the edges. Spread the remaining frosting around the sides and serve or store covered for up to 4 days.

Chocolate Cream Cake

Ingredients:
1¾ cup unsalted butter, softened
1 Tbsp unsalted butter, melted
2 cups AP flour
2½ Tbsp AP flour
2¼ cups whole milk
⅔ cup sugar
½ cup dark brown sugar
½ cup unsweetened cocoa
¼ cup sour cream
3 large eggs
3 tsp pure vanilla extract
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup confectioners' sugar
9 oz bittersweet chocolate
1½ Tbsp vegetable shortening

Method:

1. Make batter: Preheat oven to 180°C. Using a small brush, lightly coat three 2½" 6-cup muffin pans with melted butter. Dust with flour, tap out excess, and set aside. Place 2 cups flour, 1¼ cups milk, sugar, brown sugar, cocoa, ¾ cup butter, sour cream, eggs, 2 tsp vanilla, baking powder, baking soda, and salt in a large bowl. Beat using a mixer set on low speed until combined. Increase mixer speed to medium and continue to beat 3 more mins.
2. Bake cakes: Divide batter equally between prepared pans and bake on middle rack of oven until cake tops spring back when lightly touched, 20 to 25 mins. Cool in muffin pans on a wire rack 5 mins. Use a knife to loosen cakes from pan sides. Invert cakes onto wire rack and cool completely.
3. Make cream filling: Whisk remaining milk and flour together in a medium saucepan until smooth. Place saucepan over medium heat and cook, stirring constantly, until thick, about 5 minutes. Remove from heat, cool to room temperature, and set aside. Using an electric mixer set on high speed, beat remaining butter and confectioners' sugar together in a medium bowl until light. Add remaining vanilla, reduce mixer speed to medium, and slowly add cooled milk mixture. Beat 1 more minute.
4. Fill cakes: Fill a pastry bag fitted with a long, narrow tip (we used a Bismark tube #230) with cream filling. Insert tip into bottom of cake and fill by gently moving tip from side to side while squeezing pastry bag, until cake begins to swell. Gently remove tip and return cake to wire rack. Fill remaining cakes and set wire rack over a baking pan.
5. Glaze cakes: In a double boiler set over simmering water, melt bittersweet chocolate and shortening together. Once melted, remove pan from heat and let sit 3 mins. Pour about 1 Tbsp chocolate mixture on top of a cake. Use a small spatula to glaze top and smooth around sides until completely coated in a thin layer of chocolate. Repeat with remaining cakes. Freeze 3 mins, remove, and let sit until chocolate has set, about 1 hour. Decorate cake tops with remaining cream filling, if desired.

Red Velvet Cake (Naturally Dyed)

Ingredients:
6 eggs, separated
1 cup granulated sugar, divided in half
1 tsp vanilla
⅓ cup buttermilk
1 tsp cream of tartar
¾ cup cake flour
⅓ cup beet powder
1 Tbsp cocoa powder

Method:

1. Preheat oven to 180°C.
2. In a metal bowl placed atop a pot of simmering water, whisk together egg yolks, ½ cup granulated sugar, vanilla and buttermilk for 3-5 minutes until pale yellow.
3. Remove from heat and continue whisking for an additional 5 minutes until thick and foamy, nearly tripling in size.
4. Meanwhile, in a separate bowl, whisk together egg whites until foamy. Add in cream of tartar.
5. Continue whisking until soft peaks begin to form, then gradually add remaining ½ cup granulated sugar and beat until peaks are stiff and glossy.
6. In a third bowl, sift together cocoa powder, cake flour and beet powder.
7. Gently sift dry ingredients into egg yolk and egg white mixtures, folding all three components together until combined.
8. Divide cake batter into two 9" round cake pans, lined on the bottom with parchment paper. Bake for 20-25 minutes.
9. Remove from heat and invert pans over baking rake while cake cools. Gently cut cake away from edges and remove from pan. Frost and layer as desired.

Cream Cheese Frosting
Ingredients:
8 oz (two sticks) butter, room temperature
8 oz cream cheese
1 tsp vanilla
1 cup powdered sugar

Cream together butter and cream cheese. Add in vanilla and powdered sugar, beating until well combined. Allow cake to completely cool before frosting. Makes enough to frost a two layered cake.

Red Velvet Cake

Ingredients:
2½ cups (250 grams) AP flour
½ tsp salt
2 Tbsp (15 grams) Dutch-processed cocoa powder
½ cup (113 grams) unsalted butter, at room temperature
1½ cups (300 grams) granulated white sugar
2 large eggs
1 tsp pure vanilla extract
1 cup (240 ml) buttermilk
2 Tbsp liquid red food coloring
1 tsp white distilled vinegar
1 tsp baking soda

Cream Cheese Frosting:
1½ (360 ml) cups heavy whipping cream
1 - 8 oz (227 grams) cream cheese, room temperature
1 - 8 oz (227 grams) tub of Mascarpone cheese, room temperature
¾ tsp pure vanilla extract
1 cup (115 grams) confectioners' (icing or powdered) sugar, sifted

Method:

1. Preheat oven to 180°C and place rack in center of oven. Butter two - 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside.
2. In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.
3. In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl.Add the vanilla extract and beat until combined.
4. In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.
5. In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.
6. Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon.  Bake in the preheated oven for approximately 25 - 30 mins, or until a toothpick inserted in the center of the cakes comes out clean. Cool the cakes in their pans on a wire rack for 10 mins. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the freezer for at least an hour. (This is done to make filling and frosting the cakes easier.)
7. Cream Cheese Frosting:In your food processor, or with a hand mixer, process the cream cheese and mascarpone cheese until smooth. Add the vanilla and confectioners sugar and process until smooth. Transfer this mixture to a large mixing bowl.
8. Then, in the bowl of your electric mixer, or with a hand mixer, whip the cream until stiff peaks form. With a large spatula, gently but quickly fold a little of the whipped cream into the cream cheese mixture to lighten it. Then fold in the remaining whipped cream, in two stages. If the frosting is not thick enough to spread, cover and place in the refrigerator for an hour, or until it is firm enough to spread.
9. Assemble: With a serrated knife, cut each cake layer in half, horizontally. You will now have four cake layers. Place one of the cake layers, top of the cake facing down, onto your serving platter. Spread the cake layer with a layer of frosting. Place another layer of cake on top of the frosting and continue to frost and stack the cake layers. Frost the top and sides of the cake. Can garnish the cake with sweetened or unsweetened coconut.

Makes one - 9 inch (23 cm) four layer cake.

Horseradish-Crusted Rib Roast

Ingredients:
4 carrots
2 medium onions
24 oz potatoes
8 celery ribs
2 tbsp olive oil
4-5 lb standing rib roast
1 tsp kosher salt
3 sprigs roseary
¾ cup horseradish sauce
1½ tsp worcestershire sauce
¼ tsp pepper

Method:

1. Preheat oven to 250°C. 
2. Peel carrots, onions, potatoes and celery into 1 inch pieces. Combine all vegetables with olive oil until well coated. Transfer to roasting pan.
3. Season roast on all sides, place on rack placed over veges. Put in oven and immediately reduce heat to 160°C. Bake one hour.
4. Meanwhile, remove rosemary leavesfromstems and chop leaves very finely. Combine with horseradish, worcestershire sauce and pepper.  Set aside.
5. Remove roast from oven.  Coat with horseradish mixture. 
6. Bake 1½ to 2 more hours or until internal temperature reaches 63°C (medium rare) to 77°C (well done).  
7. Rest 15 minutes before slicing.

Salt Beef

Ingredients
2.7kg (6lb) Beef Brisket, lean
285g (10oz) Coarse Salt
4 Tbsp Soft Brown Sugar
2 Tbsp Black Peppercorns, coarsely crushed
1 Tbsp Coriander Seeds, coarsely crushed
10 Juniper Berries, crushed
1 tsp Saltpetre
1 Bay Leaf, crushed
½ Tbsp Ground Mace
½ Tbsp Ground Ginger
½ Tbsp Whole Cloves, crushed

Method

1. Place the beef in a ceramic or plastic container (metal would be unsuitable), rub half of the salt well into the beef.
2. Cover the container with clingfilm and refrigerate for 12 hours, turning once.
3. Remove the meat from the container, rinse and dry well with kitchen towels.
4. Mix all of the other together.
5. Rub the mixture into the beef, ensuring its whole area is covered.
6. Place the beef into the cleaned container.
7. Cover with clingfilm and refrigerate for 10 days.
8. Turn the beef every day.
9. After 10 days, remove from the refrigerator, rinse well.
10. Place into a saucepan containing simmering unsalted water.
11. Simmer gently for 3-3½ hours or until tender.
12. If serving hot, add vegetables (onions, carrot, swedes, turnips, etc.) for the final 35-40 minutes of cooking.
13. If serving cold. place the beef into a tight fitting container, cover with a plate (or similar), stand a heavy weight on top.
14. When cold place in the refrigerator overnight.
15. Serve with Horseradish Sauce or Mustard & Horseradish Sauce.

Chocolate Dessert Waffles

Ingredients:
½ cup HERSHEY'S Cocoa
60g (¼ cup OR ½ stick) butter or margarine, melted
¾ cup sugar
2 eggs
2 tsp vanilla extract
1 cup all-purpose flour
½ tsp baking soda
½ tsp salt
½ cup buttermilk or sour milk*
½ cup chopped nuts (optional)

Method:

1. Stir cocoa and butter in bowl until smooth; stir in sugar. 
2. Add eggs and vanilla; beat well. 
3. Stir together flour, baking soda and salt; add alternately with buttermilk to cocoa mixture. 
4. Stir in nuts, if desired.
5. Bake in waffle iron according to manufacturer's directions. Carefully remove waffle from iron. 
6. Serve warm with HOT FUDGE SAUCE and STRAWBERRY DESSERT CREAM. 

* To sour milk: Use 1½ teaspoons white vinegar plus milk to equal ½ cup.

About ten 4-inch waffles. Leftover waffles can be frozen; thaw in toaster on low heat.

Hot Fudge Sauce
¾ cup sugar
½ cup HERSHEY'S Cocoa
½ cup plus 2 Tbsp (5-oz. can) evaporated milk
⅓ cup light corn syrup
⅓ cup butter or margarine
1 tsp vanilla extract

1. Combine sugar and cocoa in small saucepan; stir in evaporated milk and corn syrup. 
2. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute. 
3. Remove from heat; add butter and vanilla, stirring until butter is melted. Serve warm. About 1¾ cups sauce.

Strawberry Dessert Cream

1. Beat 1 cup (½ pt.) cold whipping cream in small bowl until stiff. 
2. Fold in ⅓ cup strawberry preserves and 3 drops red food color, if desired. About 2 cups topping.

Apple-Cinnamon Topping
Heat 1 can (21 oz.) apple pie filling, 1 Tbsp butter or margarine and 1/8 tsp ground cinnamon in small saucepan until warm.

Peach-Nutmeg Topping
Heat 1 can (21 oz.) peach pie filling and 1/8 tsp ground nutmeg in small saucepan until warm.

Chocolate Maple Sauce
¾ cup sugar
⅓ cup HERSHEY'S Cocoa
¾ cup evaporated milk
60g (¼ cup OR ½ stick) butter or margarine
1/8 tsp salt
½ tsp maple flavor
½ tsp vanilla extract

1. Combine sugar and cocoa in small saucepan; stir in evaporated milk. Cook over medium heat, stirring constantly, until mixture boils. 
2. Boil and stir 1 minute; remove from heat. 
3. Add butter and salt, stirring until butter is melted. Stir in maple flavor and vanilla. Serve warm. 

Refrigerate leftovers. About 1⅓ cups sauce.

Gulai Nenas

Ingredients:
1 Pomfret, or other white-fleshed fish

(A) To grind:
1½ large onion
3 cloves garlic
1" fresh tumeric (OR 1 tsp tumeric powder)
3 fresh red chillies
a little belacan (toasted)

4 cups water
15-20 asam jawa (mixed with ¼ cup water)
1½ tsp salt
3-4 Tbsp sugar
a few stalks daun kesum
1 pineapple, sliced

Method:

1. Add (A) to water, air asam & pineapple & boil.
2. Once boiling add fish, daun kesum, salt & sugar.
3. Remove once fish is cooked.

Dry Spice Barbecue Rub

Ingredients:
½ cup of Chili Powder
2 Tbsp of Ground Cumin
2 Tbsp of Paprika
2 Tbsp of Dry Mustard Powder
2 Tbsp of Brown Sugar
1 Tbsp of Salt

Method:

1. Mix all the ingredients together & rub the spice mix all over the meat. 
2. To build more flavour let the meat rest for a few hours or even overnight then grill away!

Recipe from Michael Smith

Walnut Carrot Cake

Ingredients:
3 eggs
¾ cup vegetable oil
1 teaspoon vanilla extract
1½ cups all-purpose flour
¾ cup granulated sugar
½ cup packed light brown sugar
2 teaspoons ground cinnamon
1¼ teaspoons baking soda
2 cups grated carrot
1⅔ cups (10-oz. pkg.) REESE'S Peanut Butter Chips
½ cup chopped walnuts
Cream Cheese Frosting (see below)

Method:

1. Heat oven to 180°C. Grease and flour two 8" round baking pans.
2. Beat eggs, oil and vanilla in large bowl.
3. Stir together flour, granulated sugar, brown sugar, cinnamon and baking soda; add to egg mixture and blend well. Stir in carrot, peanut butter chips and walnuts; pour into prepared pans.
4. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely. Frost with cream cheese frosting. Cover; refrigerate leftover cake. 

Cream Cheese Frosting
Beat 2 packages (3 oz. each) softened cream cheese and ½ cup (1 stick) softened butter until smooth. Gradually add 4 cups powdered sugar and 2 teaspoons vanilla extract; beat until smooth.

10 to 12 servings.

Chicken Pie

Ingredients:
3 rashers streaky beef bacon, cut or scissored into 2.5cm strips
1 tsp garlic oil
125g mushrooms, sliced into 5mm pieces
250g chicken thigh fillets cut into 2.5cm pieces
25g flour
½ teaspoon dried thyme
1 Tbsp butter
300ml hot chicken stock
1 Tbsp Marsala
1 x 375g (23 x 40cm) sheet all-butter ready-rolled puff pastry

Method:

1. Preheat the oven to 220°C.
2. In a heavy-based frying pan, fry the beef bacon strips in the oil until beginning to crisp, then add the sliced mushrooms and soften them in the pan with the bacon.
3. Turn the chicken strips in the flour & thyme, and then melt the butter in the bacon-and-mushroom pan before adding the floury chicken and all the flour left in the bag. Stir around with the bacon and mushrooms until the chicken begins to colour.
4. Pour in the hot stock and Marsala, stirring to form a sauce, and let this bubble away for about 5 minutes.
5. Take two 300ml pie-pots and make a pastry rim for each one (an approx. 1cm strip curled around the top of each pot). Dampen the edges with a little water to make the pastry stick.
6. Cut a circle bigger than the top of each pie-pot for the lid, and then divide the chicken filling between the two pots.
7. Dampen the rim of the pastry again and then pop on the lid of each pie, sealing the edges with fingers or the underneath of the prongs of a fork.
8. Cook the pies for about 20 minutes.

Serving Size : Serves 2

Caesar Salad

Ingredients:
1 clove garlic, cut in half
8 anchovy fillets, cut up (OR 2 tsp anchovy paste)
⅓ cup olive or vegetable oil
3 Tbsp lemon juice
1 tsp worcestershire sauce
¼ tsp salt
¼ tsp ground mustard (dry)
freshly ground pepper
1 large romaine bunch, torn into pieces
1 cup garlic-flavoured croutons
⅓ cup grated Parmesan cheese

Method:

1. Rub large wooden salad bowl with cut garlic clove. Garlic pieces can remain, if desired.
2. Mix anchovies, oil, lemon juice, worcestershire sauce, salt, mustard & pepper in salad bowl.
3. Add romaine, toss until coated. Sprinkle with crouton & cheese; toss.

Garlic-flavoured Croutons

1. Cut 4 slices of day-old bread into ½" cubes & toss with 25ml olive oil & 1 Tbsp crushed garlic clove.
2. Spread out on a baking sheet in a single layer & bake in 180°C oven for 15-20 mins, stirring occasionally, until browned & crisp. Remove & leave to cool.

Chilli Crab

Ingredients:
1.3kg crabs, cut into quarters (keep roe)
2-3 tsp chilli oil
1 egg, beaten and mixed with the roe
2 big onions, cut into wedges
3 spring onions

(A) Pounded fine:
½ tsp tao cheo
1 clove garlic
4 fresh chillies

(B) Mixed together:
1 heaped tsp chopped ginger
1 tsp chinese wine (Hua Teow)

Sauce: (C) Mix together the following -
10oz water
2 tsp tomato sauce
3 tsp chilli sauce
1 tsp worcestershire sauce
1 tsp oyster sauce
1 tsp sugar
1 tsp cornflour

Method:

1. Fry onions. Remove.
2. Fry (A) and add (B) mixture.
3. Add the crabs and fry till they change colour. Add the sauce (C) and simmer till thick. Add the egg/roe mix and allow to set before stirring. Add spring onion and chilli oil.

Slow Smoked Beef Ribs (Robert Rainford)

Ingredients:
2 racks of Beef Ribs
9 cups hickory wood chips (2250ml)

Rub:
2 Tbsp paprika (30ml)
3 Tbsp brown sugar (45ml)
1 Tbsp dry mustard (15ml)
1 Tbsp ground ginger (15ml)
2 tsp onion powder (10ml)
1 Tbsp kosher salt (15ml)
2 tsp cracked black pepper (10ml)

Beef Rib Sauce:
1 bottle BBQ sauce
1 Tbsp Worcestershire sauce (15ml)
1 Tbsp Dijon mustard (15ml)
1 tsp chili powder (5ml)
1 Tbsp lemon juice (15ml)
Splash of hot sauce

Method:

1. In a small bowl combine all rub ingredients. Rub the mixture vigorously and evenly over beef ribs. Place beef ribs large sealable plastic bag and place in fridge for 5 hours or overnight.
2. Place 6 cups of the wood chips in water and soak for 1 hour.
3. Build a smoke pouch by squeezing the excess water from 2 cups (500ml) of wet wood chips and place on a large piece of aluminum foil. Place 1 cup (250ml) of dry wood chips on top and mix them together. Close the foil around the chips to make a sealed foil package. Using a fork, puncture holes in both sides of the foil pack to allow the smoke to flow through and infuse the meat. Repeat twice more to make a total of 3 pouches.
4. Remove the one side of the grill grate and insert one smoke pouch.
5. Prepare barbeque for grilling with indirect heat by preheating one side of the grill to 200°C or high heat and leaving the other side of the grill off.
6. Close lid and wait for smoke. Once you have smoke lower heat under smoke pouch to 120°C or medium low heat.
7. Place beef ribs on cool side of grill, opposite from the smoke pouch. Close lid and leave to smoke for 2.5 hours or until meat is tender enough are fall off the bone tender. Change smoke pouch every 45 minutes.
8. Prepare Beef Rib Sauce by mixing ingredients in a bowl. Cover and refrigerate until needed.
9. During the last 20 minutes of cooking, baste with Beef Rib Sauce.

Roast Beef with Yorkshire Pudding

Ingredients:
2.7 kg prime rib of beef
2 tsp english mustard powder
3 Tbsp AP flour
300ml red wine
300ml beef stock
2 tsp worcestershire sauce
salt & pepper

For the Yorkshire puddings:
225g AP flour
1 tsp salt
2 eggs, beaten
600ml milk
4 Tbsp roast beef dripping or olive oil

Method:

1. Preheat the oven to 230°C.
2. Season the meat with salt & pepper & rub in the mustard & 1 Tbsp of flour.
3. Place the meat in a roasting tin & roast for 15 mins. Reduce heat to 190&fracC & cook for 15 mins per 450g (1 lb), plus 15 mins for rare beef (or 20 mins per 450g plus 20 mins for medium beef). Baste the meat occasionally to keep it moist & if the tin becomes too dry, add a little stock or red wine.
4. Remove the meat from the oven & place on a hot serving plate, cover with foil & leave in a warm place for 10-15 mins. Turn oven heat to 220°C
5. To make the gravy, pour off most of the fat from the tin (reserving it for the Yorkshire pudding), leaving behind the meat juices & the sediment. Place the tin on the hob over a medium heat & scrape all the sediment from the base of the tin. Sprinkle in the remaining flour & quickly mix it into the juices with a small whisk. When it forms a smooth paste, gradually add the red wine & most of the stock, whisking constantly. Bring to a boil, then turn down the heat to a gentle simmer & cook for 2-3 mins. Season with salt & pepper, add the remaining stock if needed, & a little worcestershire sauce, if desired.
6. To make the Yorkshire puddings, place the flour in a bowl with the salt. Make a well in the centre of the flour & add the eggs. Using a wooden spoon, gradually stir in the eggs & milk & beat until smooth. Leave to stand for 30 mins. Heat the drippings or oil in 24 individual Yorkshire pudding tins for several mins in the top of the oven. Remove tins from the oven, pour in the batter & bake for 10-15 mins until the puddings are puffed up & golden brown.
7. When ready to serve, carve the roast into slices & serve on hot plates. Pour the gravy into a warmed jug & serve with the Yorkshire puddings.

Fried Cod (for Fish & Chips)

Ingredients:
4 thick pieces of cod fillet (175g each), preferably from head end
15g fresh yeast
300ml beer
225g AP flour
2 tsp salt
1 egg yolk
1 tsp wholegrain mustard
1 Tbsp lemon juice
200ml light olive oil
salt & pepper for seasoning

Method:

1. For the batter, cream the yeast with a little beer to a smooth paste. Gradually stir in the remaining beer. Sift in the flour & salt into a bowl, make a well in the centre, add the yeast & whisk into a smooth batter. Cover & leave at room temperature for 1 hour.
2. For the mayonnaise, process the egg yolk, mustard, lemon juice, salt & pepper in a food processor until frothy. With the machine still running, gradually add the oil, drop by drop, until the mixture begins to thicken. Continue adding in a steady stream until it has been incorporated. Adjust the seasoning. Thin with a little hot water if too thick, & chill
3. To fry the cod, season the fish & dip into the batter. Deep fry 2 pieces at a time for 7-8 mins until golden brown & cooked through.
4. Drain on kitchen paper.

Tempura Batter

Ingredients:
100g AP flour
50g cornflour
½ tsp salt
200ml cold water
1 egg
a few ice cubes

Method:

1. Sift together the flour, cornflour & salt into a large bowl.
2. Whisk together the water, egg & ice cubes, then pour onto the flour mix.
3. Whisk briefly until the mixture is runny, but still lumpy with dry bits of flour still apparent.
4. Use batter to deep fry tempura items for 1 min until batter is crisp but not browned.

Kuih Talam

Ingredients:
For the base:
400g granulated sugar
150g rice flour mixed with 10oz water
50g lek tao hoon (green pea flour) mixed with 10 oz water
170g (about 20) pandan leaves, liquidised with 20 oz water and add 1 tsp lye (alkaline) water
For the topping:
340g grated white coconut and 10 oz water for 425g santan
1½ tsp salt
1¾ oz rice flour added to 6 oz water

Method:

1. For the base, sieve the rice flour, the green pea flour and the strained pandan juice into the sugar. Mix well and cook over medium low heat until thick and creamy. Pour into a 12" pan and steam for 30 mins. Remove cover every ten mins and wipe off the water on the inside lid.
2. For the topping, stir the santan, rice flour and salt together. When the bottom layer is cooked, gently pour on the topping and steam for another 10 mins or until firm. Remove and wipe cover every 3 mins.

Miami Mustard Sauce

Ingredients:
1 Tbsp dry mustard
2 Tbsp dry white wine
1 cup mayonnaise
¼ cup heavy cream
1 dash hot sauce

Method:

1. In a small bowl, combine dry mustard and white wine. Let stand for 30 minutes.
2. Add remaining ingredients. Whisk until smooth.
3. Cover and refrigerate until used.

Serve as a sauce for crab claws, shrimp or lobster.

Alternate Recipe
Ingredients:
3½ tsp dry English-style mustard (Colemans is preferred)
1 cup mayonnaise
2 tsp worcestershire sauce
1 tsp A-1 Steak Sauce
1/8 tsp salt
2 Tbsp light cream

Method:

1. Mix all ingredients except cream together.
2. Beat slowly with electric mixer.
3. Gradually, beating constantly, add the cream.
4. Beat at slow speed until it thickens to desired consistency.
5. Chill.

Use on any seafood.

Shepherd's Pie

Ingredients:
1½ lbs ground round beef
1 onion chopped
1-2 cups vegetables - chopped carrots, corn, peas
1½ - 2 lbs potatoes (3 big ones)
8 Tbsp butter (1 stick)
½ cup beef broth
1 tsp Worcestershire sauce
Salt, pepper, other seasonings of choice

Optional

4 Tbsp Worcestershire sauce

1 cup red wine

Method:

1. Peel and quarter potatoes, boil in salted water until tender (about 20 minutes).
2. While the potatoes are cooking, melt 4 Tbsp butter (1/2 a stick) in large frying pan.
3. Sauté onions in butter until tender over medium heat (10 mins). If you are adding vegetables, add them according to cooking time. Put any carrots in with the onions. Add corn or peas either at the end of the cooking of the onions, or after the meat has initially cooked.
4. Add ground beef and sauté until no longer pink. Add salt and pepper. Add worcesterchire sauce. Add half a cup of beef broth and cook, uncovered, over low heat for 10 minutes, adding more beef broth as necessary to keep moist.
5. Mash potatoes in bowl with remainder of butter, season to taste.
6. Place beef and onions in baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. You can use the fork to make some designs in the potatoes as well.
7. Cook in 200°C oven until bubbling and brown (about 30 minutes). Broil for last few minutes if necessary to brown.

Serves four.

Short-Rib Beef Stew with Ale

Ingredients:
½ cup flour
2 Tbsp hot paprika
2 tsp smoked paprika
Salt
Freshly ground black pepper
4 pounds bone-in beef short ribs, trimmed of excess fat
4 strips thick-cut beef bacon
1 medium onion, chopped
4 cloves garlic, finely chopped
1 bottle (12 oz.) brown ale
1 can (14.5 oz.) whole peeled tomatoes, chopped and juices reserved
2 pounds Yukon Gold or russet potatoes
2 large carrots
1 pound turnips (optional)

Method:

1. Preheat oven to 150°C. Combine flour, hot paprika, smoked paprika, 1 tsp of salt, and 1 tsp of black pepper in a large bowl. Dredge the short ribs in the flour mixture.
2. In a large Dutch oven over medium-high heat, cook beef bacon until fat renders. Transfer beef bacon with a slotted spoon to paper towels and reserve.
3. Pour off all but 1 Tbsp of the beef bacon fat from pot. (Do not pour down the drain or you will clog your drain when the fat hardens as it cools.) Add short ribs and brown on all sides, 3 to 5 minutes per side.
4. Chop reserved beef bacon and set aside. Transfer short ribs to a plate and reserve.
5. Add the onion and ½ tsp of salt to the pot and cook, stirring, until softened, about 3 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add the ale and, using a wooden spoon or spatula, scrape up any browned bits on the bottom of the pan. Add tomatoes and their juices and reserved bacon. Increase heat to high and bring mixture to a boil. Return short ribs to pot, cover, put in the preheated oven, and cook two hours.
6. Peel potatoes, turnips (optional), and carrots, and cut into 1-in. pieces. Add to short ribs, cover, and cook until potatoes are tender and meat pulls away easily from the bone, about 30 minutes. Add salt and pepper to taste.
7. Spoon off excess fat (or use a fat separator). Remove the bones if you want, before serving.

Serves 8.

Beef Stock

Ingredients:
4-6 pounds meaty beef stock bones (with lots of marrow), including some knuckle bones if possible, cut to expose the center marrow, and include at least a couple veal bones, for their gelatin
½ - 1 pound of stew meat (chuck or flank steak) and/or beef scraps, cut into 2-inch chunks (optional)
Olive oil
1-2 medium onions, peeled and quartered
1-2 large carrots, cut into 1-2 inch segments
Handful of celery tops, or 1 large celery rib, cut into 1 inch segments
2-3 cloves of garlic, unpeeled
Handful of parsley, stems and leaves
1-2 bay leaves
10 peppercorns

Method:

1. Preheat oven to 200°C.
2. Rub a little olive oil over the stew meat pieces, carrots, and onions. Place stock bones, stew meat or beef scraps, carrots and onions in a large, shallow roasting pan. Roast in oven for about 45 minutes, turning the bones and meat pieces half-way through the cooking, until nicely browned. If bones begin to char at all during this cooking process, lower the heat. They should brown, not burn.
3. When the bones and meat are nicely browned, remove them and the vegetables and place them in a large (12 to 16 quart) stock pot. Place the roasting pan on the stove-top on low heat (will cover 2 burners), pour ½ - 1 cup of hot water over the pan and use a metal spatula to scrape up all of the browned bits stuck to the bottom of the pan. Pour the browned bits and water into the stock pot.
4. Add celery tops, garlic, parsley, bay leaves, and peppercorns to the stock pot. Fill the stock pot with cold water, to 1 to 2 inches over the top of the bones. Put the heat on high and bring the pot to a low simmer and then reduce the heat to low. (Temperature of the water should be between 80°C & 95°C). The stock should be at a bare simmer, just a bubble or two coming up here and there. (If using an oven-safe pot, place it in the oven at 85°C.) Cover the pot loosely and let simmer low and slow for 3-6 hours. Do not stir the stock while cooking. Stirring will mix the fats in with the stock, clouding up the stock.
5. As the stock cooks, fat will be released from the bone marrow and stew meat and rise to the top. From time to time check in on the stock and use a large metal spoon to scoop away the fat and any scum that rises to the surface. (Do not put this fat down your kitchen drain by the way. It will solidify and block your pipes. Put it in a bowl or jar to save for cooking or to discard.)
6. At the end of cooking time (3 hours minimum, 6 to 8 hours if possible) use tongs or a slotted spoon to gently remove the bones and vegetables from the pot (discard them, though if you see a chunk of marrow, taste it, it's delicious). Line another large pot (8-quart) with a fine mesh sieve, covered with a couple layers of cheesecloth if you have it. Pour the stock through the sieve to strain it of remaining solids. Let cool to room temperature then chill in the refrigerator.
7. Once the stock has chilled, any fat remaining will have risen to the top and solidified. The fat forms a protective layer against bacteria while the stock is in the refrigerator. If you plan to freeze the stock however, remove and discard the fat, pour the stock into a jar or plastic container. (You can also remove the fat, and boil the stock down, concentrating it so that it doesn't take as much storage space.) Leave an inch head room from the top of the stock to the top of the jar, so that as the stock freezes and expands, it will not break the container.

Makes about 4 quarts.

Pecan Sticky Buns

Ingredients:
1-3¾ oz. package butterscotch pudding mix (not the instant kind)
½ cup butter
¾ teaspoon cinnamon
¾ cups brown sugar
½ cup chopped pecans, or walnuts
1 bag frozen Rhodes white bread rolls

Method:

1. Combine pudding mix, brown sugar, cinnamon, and nuts.
2. Place 20 frozen rolls into well buttered bundt pan.
3. Melt butter and pour over frozen roll dough. Sprinkle with dry pudding mixture, cover lightly with plastic wrap and leave at room temperature overnight. The dough will rise beautifully by morning.
4. Bake in pre-heated 180°C oven for 30 minutes. Invert pan on platter and serve warm.

New York Cheesecake

Ingredients:
1 cup graham cracker crumbs
3 Tbsp sugar
3 Tbsp butter or margarine, melted
5 pkg. (8 oz. each) cream cheese, softened
1 cup sugar
3 Tbsp flour
1 Tbsp vanilla
3 eggs
1 cup sour cream

Method:

1. Mix crumbs, 3 Tbsp sugar and butter; press onto bottom of 9 or 10-inch springform pan. Bake at 180°C for 10 minutes.
2. Mix cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition, just until blended. Blend in sour cream. Pour over crust.
3. Bake 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate for 4 hours or overnight.
4. Top with pie filling and garnish, if desired.

Makes 12 servings

Pumpkin Whoopie Pies

Pies:
2½ cups brown sugar
1 cup vegetable oil
1 small can pumpkin
2 eggs
3 cups flour
1 tsp cinnamon
1 tsp ginger
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla

Beat all ingredients except flour. Add flour one cup at a time. Drop with spoon onto ungreased cookie sheet. Bake at 350 for 10-12 minutes. Cool on wire rack.

Filling:
2 egg whites
4 tsp flour
2 tsp vanilla
1 box confectioners sugar (or ½ bag)
2 Tbsp milk
1½ cups shortening

Mix ingredients well. Once pies have cooled frost ½ of them and create sandwiches. Wrap individual whoopie pies in plastic wrap.

This is a traditional Amish recipe from Pennsylvania.

Spanish Frittata

Ingredients:
500g Spicy Chorizo Sausage
2 Tbsp Butter
1 Onion, diced
5 Small Red Potatoes, diced
3 Roasted Red Peppers (I used canned), cut into strips
12 Eggs
½ Cup Half & Half
170g Ounces Chevre, crumbled

Method:

1. Preheat oven to 180°C.
2. Cut the sausage into ¼ inch thick pieces and fry in a 12 inch, oven safe, non-stick frying pan until browned, remove and set aside.
3. Drain the grease and add the butter, onion and potato, cook over medium heat until the potatoes and browned and softened, about 15 minutes.
4. In a bowl mix the eggs half&half and the crumbled chevre.
5. Next, evenly distribute the red peppers over the onion and potato mixture, along with the cooked sausage. Pour the egg mixture over the top and place in the oven and cook until lightly golden brown on top, about 50-60 minutes. 

Can be served hot or at room temperature.

Blueberry Yogurt Muffins

Ingredients:
2 cups flour
⅓ cup sugar
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
¼ cup freshly squeezed orange juice
2 Tbsp vegetable oil
1 tsp vanilla extract
1 cup of vanilla low fat yogurt
1 large egg, lightly beaten
1½ cups fresh or frozen blueberries (divided)
1 Tbsp sugar

Method:

1. Preheat the oven to 200°C.
2. Lightly spoon 2 cups of flour into a dry measuring cup; level with a knife. Combine flour, ⅓ cup of sugar, baking powder, baking soda, and salt in a large bowl; make a well in center of mixture.
3. In a separate bowl, combine orange juice, oil, vanilla, yogurt and egg; add to dry ingredients, stirring just until moist. Gently fold in 1 cup of blueberries.
4. Spoon batter into a muffin tray that has been coated with cooking spray.
5. Divide the remaining ½ cup of blueberries between the muffins; sprinkle 1 tablespoon of sugar evenly over the muffins.
6. Bake for 17-19 minutes or until tester inserted in center comes out clean. Remove muffins from the pan immediately and place on a wire rack to cool. Slather with butter and enjoy.

Veggie Quiche with Potato Crust

Ingredients:
1½ - 2 russet potatoes, sliced very thin
1 tsp olive oil
½ sweet yellow onion, diced
1 cup of button mushrooms, sliced
1 zucchini, diced
1 cup of fresh spinach, diced
1 tomato, diced
¼ cup of feta cheese (I used reduced fat)
6-7 fresh basil leaves, chopped
7-8 eggs, beaten
¼ cup of milk
Sea salt and freshly ground pepper, to taste

Method:

1. Preheat the oven to 190°C. Coat a pie dish with cooking spray. Layer thin slices of potato all over the edges and bottom of pan, making sure to overlap them. Spray with cooking spray and bake in the oven for 7-10 minutes. Remove from oven and set aside.
2. Heat the olive oil in a large skillet over medium heat. Sauté the onions for 3-4 minutes before adding the mushrooms. Continue cooking for 3-4 minutes before adding the zucchini and spinach; cook for another 1-2 minutes then remove from heat.
3. Sprinkle the diced tomato, basil and half of the feta cheese on top of the potatoes then add the cooked veggies. Beat the eggs with the milk and season with sea salt and freshly cracked pepper. Pour the egg mixture on top of the veggies and top with the remaining feta cheese.
4. Place in the oven and bake for 30-40 minutes or until a tester inserted in the center of the quiche comes out clean - don't overcook. Remove from oven and let cool for a few minutes before slicing.

Black Out Cake

Ingredients:
4 cups sugar
3¼ cups flour
2 cups cocoa
1½ teaspoon salt
4 tsp baking soda
2 tsp baking powder
6 eggs
2 cups buttermilk
2 cups brewed coffee
4 tsp vanilla
8 oz. melted butter

Method:

1. Pre-heat oven to 180°C
2. In large bowl mix all dry ingredients together.
3. In separate bowl whisk together all remaining ingredients.
4. Add wet ingredients to dry mixture and mix by hand until just combined. Pour batter into 3 9" buttered and floured cake pans.
5. Bake for 30-35 minutes or until toothpick inserted into center of cake comes out clean.

Chocolate Sour Cream Frosting
12 ounces semisweet chocolate chips
½ cup butter
¾ cups sour cream
4-5 cups powdered sugar

1. Heat chocolate chips and butter in a saucepan over low heat until melted, remove from heat and set aside to cool about 5 minutes.
2. Stir in sour cream, add powdered sugar one cup at a time and beat until well incorporated.
3. Add just enough powdered sugar until frosting reaches spreading consistency.

Pickled Green Chillies

Ingredients:
300g green chillies
½ cup vinegar
1 cup boiled water, cooled
1 Tbsp salt
5 Tbsp castor sugar

Method:

1. Wash and drain chillies well in a plastic colander. Cut chillies into thin round slices. Pour warm water over the sliced chillies. Drain well and place chillies on absorbent kitchen paper.
2. Place the sliced chillies in a glass jar. Mix vinegar, water, salt and sugar, until sugar dissolves. Pour mixture into jar to pickle the chillies. 
3. The chillies will be ready the next day.