Copycat Recipes – Famous Desserts!

So another week done, another theme done! I hope that that you got a kick out of some of the recipes this week, I admit tracking them down and having to put my thinking cap on to try and substitute ingredients without sacrificing flavour was a real challenge. One that I admit that I quite enjoyed. Today’s recipes didn’t have any kosher conflicts, though they are all dairy. The only one that I think you could easy convert to non-dairy, without sacrificing anything would be the lava cake. You could try and make the cream cheese icing for the cinnamon rolls with non-dairy cream cheese, but I’m not 100% how it would taste. Any brave cooks out there that try it, drop me a note and let me know how it goes!


Cheesecake Factory Vanilla Bean Cheesecake“Cheesecake Factory” Vanilla Bean Cheesecake

Ingredients:
For the crust:
1 ⅔ cup crushed graham cracker crumbs (about 13 full sheets)
2 tablespoons granulated sugar
6 tablespoons unsalted butter, melted

For the cheesecake:
3 (250g) packages cream cheese, softened
1 cup granulated sugar
seeds of 2 vanilla bean pods
3 large eggs
¾ cup sour cream
⅓ cup heavy cream

For the mousse:
1 cup white chocolate, roughly chopped
1 ½ cups heavy cream
¾ (250g) package cream cheese, nearly at room temperature
1 ½ tablespoons granulated sugar
seeds of 1 vanilla bean pod

For the whipped cream topping:
¾ cup heavy cream
1 ½ tablespoons granulated sugar
seeds of ½ a vanilla bean pod (optional)
berries and mint, for serving*

* Click here to learn how to clean these ingredients.

Directions:
For the crust:
Preheat the oven to 350°F. Line the outside of a 9 inch springform pan with a sheet of 18 x 18 inch heavy duty aluminium foil (make sure the foil has no holes, you don’t want any water to leak in).

In a bowl, mix together the graham crackers crumbs and sugar, stirring to combine. Pour in the melted butter, and mix with a fork until evenly moistened. Pour the mixture into the prepared springform pan and press it evenly into the bottom. Bake the crust in the preheated oven for 10 minutes, then remove it from the oven and cool on a wire rack.

For the filling:
Reduce oven temperature to 325°F. Have a large roasting pan ready and boil about 4 litres of water (you may not need all of it). In a mixing bowl using an electric hand mixer blend together the cream cheese, sugar and seeds of 2 vanilla beans just until smooth (scrape down side and bottom of bowl occasionally throughout entire mixing process). Mix in the eggs one at a time, mixing just until combined after each addition. Add the sour cream and heavy cream and again, mix just until combined. Tap bowl forcefully against counter top about 30 times to release any large air bubbles. Pour over cooled graham cracker crust and smooth into an even layer.

Place the cheesecake in roasting pan then place roasting pan in oven and carefully pour in enough boiling water to reach halfway up the side of the cheesecake pan. Bake in the preheated oven until the cheesecake is set but still jiggly in the centre, about 65 minutes, then leave it in the oven and leave the door closed, letting it rest for 10 minutes. Then remove the cheesecake from the oven and cool on a wire rack for 30 minutes. Tent the cheesecake with foil and chill in refrigerator 8 hours or overnight.

For the mousse:
Melt the white chocolate in a microwave safe bowl on 50% power in 30 second increments, stirring between intervals, until melted and smooth (or alternately melt in a double boiler). Set the chocolate aside and let it cool until it’s just lukewarm.

In a mixing bowl using an electric hand mixer whip the heavy cream until soft peaks form, and then add the sugar and whip it again until stiff peaks form (the cream should get to the point where it’s starting to lose that wet sheen and it should become quite thick. Tap any excess cream of beater blades), set the whipped cream aside.

In a separate mixing bowl whip the cream cheese with the seeds of the vanilla bean until smooth. Mix in the white chocolate (it may appear slightly gritty, that’s fine). Add in half of the whipped cream mixture and fold with a rubber spatula until nearly combined, then add the remaining half of the whipped cream mixture and fold until combined and no streaks remain. Pour the mousse over the cold cheesecake and spread into an even layer. Tent the pan with foil then return to the refrigerator and chill for at least 1 ½ hours.

For the whipped topping:
In a mixing bowl whip the heavy cream with the seeds of ½ of a vanilla bean until soft peaks form. Add the sugar and whip again until stiff peaks form. Run a knife around edges of cheesecake then spread the whipped cream over mousse layer within 2 hours of serving. To serve remove foil from the pan, pull the latch and remove the springform pan ring. Garnish with raspberries and mint if desired, and cut into slices.


“Cinnabons” Cinnamon RollsCinnabon Cinnamon Rolls

Ingredients:
For the dough:
2 ¼ teaspoons active dry yeast
1 cup warm milk
½ cup granulated sugar
⅓ cup margarine
1 teaspoon salt
2 eggs
4 cups all-purpose flour

For the filling:
1 cup packed brown sugar
3 tablespoons cinnamon
⅓ cup margarine, softened

For the cream cheese icing:
6 tablespoons margarine
1 ½ cups powdered sugar
¼ cup cream cheese
½ teaspoon vanilla
⅛ teaspoon salt

Directions:
For the rolls, dissolve the yeast in the warm milk in a large bowl.  Add the sugar, butter, salt, eggs, and flour to the bowl of a mixer and mix well. Pour the milk/yeast mixture in the bowl and using the dough hook, mix well until well incorporated. Place the dough into an oiled bowl, cover and let rise in a warm place for about 1 hour or until the dough has doubled in size. Roll the dough out on a lightly floured surface, until it is approximately 16 inches long by 12 inches wide. It should be approximately ¼ inch thick. Preheat the oven to 350°F. Grease a 9 x 13 inch baking pan.

To make the filling, combine the margarine, brown sugar and cinnamon in a bowl. Spread the mixture evenly over the surface of the dough. Alternatively you can spread the margarine first on the dough and then the brown sugar and cinnamon mixture. Working carefully, from the long edge, roll the dough down to the bottom edge. The roll should be about 18 inches in length. Cut the roll into 1½ inch slices. You might find it easier if you use a piece of floss instead of a knife. Place the cut rolls in the prepared pan. Cover them with a damp towel. Let them rise again for another 30 minutes until they double in size.

Bake the rolls for 20 minutes or until light golden brown. Cooking time can vary greatly! While the rolls are baking make the icing by mixing all ingredients together in a bowl, and beating together well with an electric mixer until fluffy. When the rolls are done, remove them from the oven and let them cool slightly before, spreading generously with icing.


Chili's Molten Lava Chocolate Cake“Chili’s” Molten Lava Cake

Ingredients:
4 cups semisweet chocolate chips, divided
1 cup butter
2 cups powdered sugar
6 eggs
2 egg yolks
1 teaspoon vanilla extract
¾ cup flour
½ cup coconut oil
caramel sauce, for drizzling (optional)
vanilla ice cream

Directions:
Preheat the oven to 400°F. In a microwave-safe bowl combine 2 cups of the chocolate chips and butter. Microwave for 2-3 minutes, in 45 second intervals, whisking between each interval until smooth. Whisk in the powdered sugar until completely combined. Add the eggs and egg yolks, and whisking again to combine. Add the vanilla and flour, whisking one last time.

Generously spray eight 1-cup oven-safe cups with cooking spray, and evenly fill with batter. Bake on a cookie sheet in the oven for 13-15 minutes until the outer edges are set and the centre is still soft. Remove the cakes from the oven and let them cool for 2-3 minutes before inverting onto a plate drizzled with caramel sauce (if using).

While the cakes are baking, in a microwave-safe bowl, combine the remaining chocolate chips with the coconut oil and microwave in intervals of 30 seconds, stirring in between until smooth (should take about 2 minutes total). This will make “magic shell chocolate sauce”. Once you are plating your cakes, top each cake with a scoop of vanilla ice cream, and drizzle a little “magic shell sauce” and let it sit for 30-45 seconds to harden.


“Momofuku” Crack PieMomofuku Crack Pie

Ingredients:
For the oat cookie crust:
non-stick vegetable oil spray
9 tablespoons unsalted butter, room temperature, divided
5 ½ tablespoons (packed) brown sugar, divided
2 tablespoons sugar
1 large egg
¾ cup plus 2 tablespoons old-fashioned oats
½ cup all-purpose flour
⅛ teaspoon baking powder
⅛ teaspoon baking soda
¼ teaspoon (generous) salt

For the filling:
¾ cup sugar
½ cup (packed) brown sugar
1 tablespoon dry milk powder
¼ teaspoon salt
½ cup unsalted butter, melted
6 ½ tablespoons heavy whipping cream
4 large egg yolks
1 teaspoon vanilla extract
Powdered sugar (for dusting)

Directions:
To make the oat cookie crust:
Preheat the oven to 350°F. Line a 13 x 9 x 2 inch metal baking pan with parchment paper and coat it with non-stick spray. Combine 6 tablespoons butter, 4 tablespoons brown sugar, and 2 tablespoons sugar in medium bowl. Using an electric mixer, beat the mixture until it is light and fluffy, occasionally scraping down sides of bowl, about 2 minutes. Add the egg, and continue to beat until pale and fluffy. Add the oats, flour, baking powder, baking soda, and salt and beat until well blended, about 1 minute.

Turn the oat mixture out onto the prepared baking pan, and press it out evenly to edges of pan. Bake until it is light golden on top, about 17 to 18 minutes. Transfer the baking pan to rack and cool cookie completely. Using your hands, crumble the oat cookie into a large bowl and add 3 tablespoons butter, and 1 ½ tablespoons brown sugar. Rub the mixture with your fingertips until it is moist enough to stick together. Transfer the cookie crust mixture to a 9-inch-diameter glass pie dish. Using your fingers, press the mixture evenly onto bottom and up the sides of the pie dish. Place the pie dish with crust on rimmed baking sheet.

To make the filling:
Position the rack in the centre of the oven and preheat it to 350°F. Whisk both sugars, milk powder, and salt in a medium bowl to blend. Add the melted butter and whisk again until blended. Add the cream, then egg yolks and vanilla and whisk until well blended. Pour the filling into the crust. Bake the pie for 30 minutes (filling may begin to bubble). Reduce the oven temperature to 325°F. Continue to bake pie until filling is brown in spots and set around edges but centre still moves slightly when pie dish is gently shaken, about 20 minutes longer. Cool the pie for 2 hours in the pie dish on a rack. Chill uncovered overnight. Sift powdered sugar lightly over top of pie. Cut pie into wedges and serve cold.

Copycat Recipes – Famous Breads!

So one of the downsides of keeping kosher, is that you do not get to partake in the wide world of non-kosher eating establishments, and some of their notoriously, good and addictive dishes. This week I thought I would track down some famous restaurant recipes and get you as close a copycat recipe as possible so that you could make them at home, kosherizing where needed.

I thought I’d start like you would if you were actually dining in one of these restaurants, and get you some of their delicious bread recipes that for those that keep kosher could only previously dream and drool about. You will notice that several of these recipes are in fact dairy. You can read up about the ins and outs of dairy bread here, or you can make these breads non-dairy, or pareve, by replacing the milk and butter with non-dairy alternatives, such as soy milk and margarine.

For the “Olive Garden” Bread Sticks, if you wish to make them non-dairy, change the butter to margarine and leave out the Parmesan cheese altogether. The only recipe that I would not suggest changing would be the “Red Lobster” Cheddar Bay Biscuits, as the non-dairy cheese alternatives do not tend to melt the same way that regular cheese does, but you can always try!


“Texas Roadhouse” Rolls Texas Roadhouse Rolls

Ingredients:
1 cup warm milk (100°F)
2 ¼ teaspoons active dry yeast
⅓ cup sugar
3 ½ cups all-purpose flour, plus more for the board
1 egg
⅓ cup butter, melted plus ¼ cup butter, melted (optional)
1 teaspoon salt

Honey Cinnamon Butter:
½ cup softened butter (salted butter)
1 teaspoon cinnamon
2 tablespoons honey
2 tablespoons powdered sugar

Directions:
In a cup or small bowl, stir together the warm milk, sugar, and yeast. Allow the yeast to proof and begin to activate while you prepare the other ingredients. Using a stand mixer or food processor, combine the flour, egg, ⅓ cup melted butter, and salt. Add the milk mixture and process until you have a smooth dough; it will be stickier and wetter than regular bread dough. Place the dough in a greased bowl, turn the dough to grease all sides, and cover with a towel. Let rise until it has doubled in size.

When the dough has doubled, punch it down and turn it out on a floured board. Let rest for 10 minutes. Roll out the dough into a large, flat rectangle approximately ½ inch thick. Cut into 16 portions with a sharp knife and place on a greased baking sheet and let rise again, until doubled. Preheat oven to 375°F. Bake the rolls for 10 minutes on the greased baking sheet. They will be light brown when removed from the oven. If desired you can brush the tops of the rolls with the remaining ¼ cup melted butter before serving.

Prepare honey cinnamon butter by combining butter, cinnamon, honey, and powdered sugar until well blended.


Olive Garden Breadsticks“Olive Garden” Bread Sticks

Ingredients:
1 ½ cups warm water
1 tablespoon sugar
1 tablespoon yeast
2 tablespoons vegetable oil
1 ½ teaspoons salt
4 ½ cups flour + extra flour for dusting board

Buttery topping:
4 tablespoons butter melted
1 teaspoon garlic powder
2 tablespoons Parmesan cheese
⅛ teaspoon oregano

Directions:
Combine warm water, sugar, oil, and yeast in a large bowl of a mixer or a food processor. Add 4 ½ cups of flour and salt and process until the dough forms a nice uniform ball. Place dough in a bowl that has been sprayed with non-stick spray. Cover bowl with a towel and allow to rise in a warm place. When the dough has doubled in size (this should take about an hour) place dough on a well-floured board and roll out dough. Roll out dough into a large rectangle. Cut in half horizontally, and then cut vertical strips of dough about 1 ½ inches thick. Roll the strips of dough into sticks. Place dough on a greased baking sheet, and allow them to rise until they have doubled in size (this should take about 45 minutes). You should get between 20 and 24 bread sticks from this recipe.

Melt butter, and stir in Parmesan cheese and oregano. For best results rub the oregano between your fingers as you place it into the butter. This will help release the oils of the oregano and make it taste even better. Preheat oven to 350 degrees. Just before baking bread sticks brush them with the butter. Bake for 12 to 15 minutes or until golden brown. Brush any left-over butter topping on these just before serving.


“KFC” Buttermilk BiscuitsKFC Buttermilk Biscuits

Ingredients:
2 ½ cups self-rising flour
1 cup buttermilk
½ cup chilled butter (you can use shortening)
2 tablespoons of butter melted (to top biscuits with)
2 ½ teaspoons sugar
1 teaspoon cream of tartar

Directions:
Preheat your oven to 425°F. Cut butter into small cubes, if you use shortening chill it so you cut into small pieces. It is important to cut the butter into small pieces so it will make it easier to cut the butter into the flour. In a medium sized bowl combine self-rising flour, sugar, and cream of tartar. Add in cubed butter, and work butter into the flour until it reaches a large sand grained texture. Add buttermilk, and stir long enough to stir buttermilk into the dough.

On a floured surface turn dough out of the bowl, and shape flour into a round shape, use a rolling pin to gently roll out dough to about ¾ of an inch thick. Use a biscuit cutter to cut out biscuits and place on an ungreased cookie sheet. Brush tops of biscuits with the 2 tablespoons of melted butter. Bake biscuits for 12 to 15 minutes.


Red Lobster Cheddar Bay Biscuits“Red Lobster” Cheddar Bay Biscuits

Ingredients:
4 cups all-purpose flour
2 tablespoons baking powder
1 ⅓ tablespoons powdered sugar
1 teaspoon salt
½ teaspoon baking soda
6 tablespoons canola oil
1 cup cold water
1 ½ cups grated sharp cheddar cheese
½ cup (1 stick) butter
2 teaspoons dried parsley flakes
1 teaspoon garlic powder
1 teaspoon dried Italian seasoning

Directions:
Preheat the oven to 350°F. Mix together the flour, baking powder, sugar, salt, and baking soda until combined. Slowly add the oil, until all the lumps are gone and the mixture takes on a uniform texture. To this add the water and the grated cheese. Pat or roll out the dough to ¾ inch thickness. Cut the biscuits with a cutter or drinking glass, and place in a baking pan. Bake for 8-10 minutes, until the tops are golden brown.

While the biscuits are baking, in a small saucepan, melt the butter together with the parsley, garlic powder, and Italian seasoning. After you remove the biscuits from the oven, brush the tops with the seasoned butter and serve immediately.


“Outback Steakhouse” Honey Wheat BreadOutback Steakhouse Honey Wheat Bread

Ingredients:
2 ½ cups warm water (100°-110°F)
¼ cup vegetable oil
½ cup honey
3 ½ cups whole-wheat flour
2 tablespoons cocoa
2 tablespoons active dry yeast
2 teaspoons instant coffee
1 teaspoon salt
2-3 cups bread flour
rolled oats (for dusting loaves)

Directions:
In the bowl of a stand mixer fitter with a dough hook, stir together water, oil, and honey until mixed well. Add wheat flour to water mixture. Add the cocoa, yeast, coffee, salt, and stir until blended. Allow mixture sit for 10 minutes.

Stir in bread flour, one cup at a time, until dough clings to hook and almost clears the sides of mixer, about 3-4 minutes. Cover bowl with greased plastic wrap. Allow dough to rise in the bowl until doubled, about 30-60 minutes. Divide into 2 pieces. Cover each piece with greased plastic wrap, and let dough rest for 5 minutes.

Shape pieces into loaves, and sprinkle with oats. Place each loaf in a greased 9 x 5 inch loaf pan. Let dough rise until doubled, about 30-60 minutes. Toward the end of the rising time, preheat oven to 350 F. Bake at for 30-40 minutes.

Make-Ahead Cookie Mixes

Cookies in jars

So as our week winds down, how about a sweet note? Everyone loves cookies, and I don’t care that Sesame Street has converted Cookie Monster into a “cookies in moderation” monster. To me, they are still awesome, and deserve their own day on “Make-Ahead Week”. Just like the soups and dressings from previous dressings, these make excellent gifts, and will be accepted with a bigger smile than salad dressing. Make sure if you are gifting these to layer the ingredients as “prettily” as possible, by alternating colours and textures so that it is attractive to both the eye and the stomach! You can print some cute labels and tags on your home printer, and there you go, next thing you know, you have a little cottage industry in your house making cookies-in-a-jar gifts! I wish you much success and in the words of Cookie Monster “Me want cookie!” “Me eat cookie!” “Om nom nom nom”


Applesauce Cookie Mix

Ingredients:
1 cup brown sugar
2 ¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¾ teaspoon ground cinnamon
¾ cup raisins
¾ cup chopped nuts

Measure all of the above ingredients into a re-sealable jar or bag, and seal, trying to get as much air out as possible. This recipe will fit in a quart jar. Attach a tag with the following instructions:

To Use Add:
¾ cup butter or shortening
1 egg
½ cup applesauce

Preheat the oven to 350°F. Whip the butter or shortening until light and fluffy. Add the egg and applesauce and beat until mixed. Gradually stir in mix. Drop teaspoons of dough on a greased cookie sheet. Bake for 8 – 12 minutes at 350°F.


Black & White Chip Cookie Mix

Ingredients:
2 ⅓ cup sugar
⅓ cup packed brown sugar
⅓ cup quick oats
⅔ cup flour
1 teaspoon baking powder
2 tablespoons chopped pecans
2 tablespoons M&M’s
⅓ cup rice krispies
¼ cup chocolate chips
¼ cup white chocolate chips

Measure all of the above ingredients into a re-sealable jar or bag, and seal, trying to get as much air out as possible. This recipe will fit in a quart jar. Attach a tag with the following instructions:

To Use Add:
1 egg
½ cup butter or shortening

Preheat the oven to 350°F. Whip the butter or shortening until light and fluffy. Add the egg and beat until mixed. Gradually stir in mix. Shape the dough into walnut size balls and place 2″ apart on sprayed cookie sheet. Bake at 350°F for 10-12 minutes. Makes 24 cookies.


Butterscotch Chip Cookie Mix

Ingredients:
1 ⅛ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon baking powder
½ cup packed brown sugar
½ cup white sugar
1 cup flaked coconut
1 cup rice krispies or corn flakes
¾ cup butterscotch chips
½ cup chopped pecans

Measure all of the above ingredients into a re-sealable jar or bag, and seal, trying to get as much air out as possible. This recipe will fit in a quart jar. Attach a tag with the following instructions:

To Use Add:
½ cup of butter or shortening
1 egg
½ teaspoon vanilla

Preheat the oven to 350°F. Whip the butter or shortening until light and fluffy. Add the egg and vanilla, and then beat until mixed. Gradually stir in the mix. Shape the dough into walnut size balls and place 2″ apart on an ungreased cookie sheet. Flatten each cookie lightly with a fork dipped in sugar. Bake at 350°F for 8-10 minutes. Makes 24 cookies.


Chocolate Chip Oatmeal Cookie Mix

Ingredients:
¾ cup white sugar
¾ cup packed brown sugar
1 cup rolled oats
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
1 cup semisweet chocolate chips
1 cup chopped walnuts (optional)

Measure all of the above ingredients into a re-sealable jar or bag, and seal, trying to get as much air out as possible. This recipe will fit in a quart jar. Attach a tag with the following instructions:

To Use Add:
¾ cup of softened butter or shortening
2 eggs
1 teaspoon vanilla

Preheat the oven to 350°F. Whip the butter or shortening until light and fluffy. Add the eggs and vanilla, and then beat until mixed. Gradually stir in the mix. Drop the dough by heaping spoonfuls onto an ungreased cookie sheet.  Bake at 350°F for 12-15 minutes. Makes 24 cookies.


Chunky Chocolate Cookie Mix

Ingredients:
¾ cup firmly packed dark brown sugar
½ cup sugar
¼ cup cocoa powder
½ cup chopped pecans
1 cup jumbo chocolate chip morsels
1 ¾ cup flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt

Measure all of the above ingredients into a re-sealable jar or bag, and seal, trying to get as much air out as possible. This recipe will fit in a quart jar. Attach a tag with the following instructions:

To Use Add:
¾ cup butter or shortening, softened
1 egg
1 teaspoon vanilla

Preheat the oven to 350°F. Whip the butter or shortening until light and fluffy. Add the egg and vanilla, and beat until mixed. Gradually stir in mix. Shape the dough into walnut size balls and place 2″ apart on a greased cookie sheet. Bake at 350°F for 11-13 minutes. Cool for 5 minutes on the baking sheet, then transfer to cooling racks to finish cooling. Makes 3 dozen cookies.


Cocoa Peanut Butter Cookie Mix

Ingredients:
1 cup packed brown sugar
1 ½ cups packed confectioners’ sugar
¾ cup cocoa
1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt

Measure all of the above ingredients into a re-sealable jar or bag, and seal, trying to get as much air out as possible. This recipe will fit in a quart jar. Attach a tag with the following instructions:

To Use Add:
½ cup butter or shortening, softened
½ cup creamy peanut butter
1 egg
1 teaspoon vanilla extract

Preheat the oven to 350°F. Whip the butter or shortening until light and fluffy. Add the egg, vanilla and peanut butter, and then beat until mixed. Gradually stir in the mix. Shape the dough into walnut size balls and place 2″ apart on a greased cookie sheet. Flatten each cookie lightly with a fork dipped in sugar. Bake at 350°F for 9-11 minutes until edges are browned. Makes 3 dozen cookies.


Honey Spice Oatmeal Cookie Mix

Ingredients:
2 ¾ cups all-purpose flour
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
1 ½ cups Oats (quick or old fashioned, uncooked)

Measure all of the above ingredients into a re-sealable jar or bag, and seal, trying to get as much air out as possible. This recipe will fit in a quart jar. Attach a tag with the following instructions:

To Use Add:
1 cup butter, softened (no substitutions)
¾ cup honey
1 large egg

Whip the butter until light and fluffy. Add the egg and honey, and beat until mixed. Gradually stir in the mix. Cover the dough and chill overnight. Next day, preheat the oven to 350°F. Shape the dough into 1”balls and place 2″ apart on an ungreased cookie sheet. Flatten each cookie lightly with a cup dipped in sugar. Bake at 350°F for 5-8 minutes.


Molasses Cookie Mix

Ingredients:
2 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoonMo cloves
⅛ teaspoon allspice
1 teaspoon ginger

Measure all of the above ingredients into a re-sealable jar or bag, and seal, trying to get as much air out as possible. This recipe will fit in a quart jar. Attach a tag with the following instructions:

To Use Add:
¾ cup butter or shortening, softened
1 egg
¼ cup molasses
sugar, for decoration (optional)

Preheat the oven to 375°F. Whip the butter until light and fluffy. Add the egg and molasses, and beat until mixed. Gradually stir in the mix. Shape the dough into 1”balls and place 2″ apart on an ungreased cookie sheet. Flatten each cookie lightly, and sprinkle with sugar if desired. Bake at 375°F for 9-11 minutes.


Peanut Butter Cookie Mix

Ingredients:
¾ cup chopped salted peanuts
¾ cup packed brown sugar
¾ cup sugar
¾ cup peanut butter chips
1 ½ cups flour
1 teaspoon baking soda
¼ teaspoon salt

Measure all of the above ingredients into a re-sealable jar or bag, and seal, trying to get as much air out as possible. This recipe will fit in a quart jar. Attach a tag with the following instructions:

To Use Add:
½ cup butter or shortening, softened
½ cup peanut butter
1 egg
1 teaspoon vanilla

Preheat the oven to 350°F. Whip the butter or shortening until light and fluffy. Add the eggs, vanilla and peanut butter, and then beat until mixed. Gradually stir in the mix. Drop the dough by heaping spoonfuls onto a greased cookie sheet.  Bake at 350°F for 12-14 minutes.


Raspberry Chocolate Chip Cookie Mix

Ingredients:
1 small package raspberry gelatin dessert mix (aka Jewish Jello)
¾ cup sugar
1 ½ cups chocolate chips
1 ¾ cups flour mixed
½ teaspoon baking soda
½ teaspoon baking powder

Measure all of the above ingredients into a re-sealable jar or bag, and seal, trying to get as much air out as possible. This recipe will fit in a quart jar. Attach a tag with the following instructions:

To Use Add:
½ cup butter or shortening, softened
1 egg
1 teaspoon vanilla

Preheat the oven to 375°F. Whip the butter or shortening until light and fluffy. Add the egg and vanilla, and beat until mixed. Gradually stir in mix. Shape the dough into walnut size balls and place 2″ apart on a lightly greased cookie sheet. Bake at 375°F for 12-14 minutes or until the tops are very lightly browned. Makes 2 ½ dozen cookies.


White Chocolate Cherry Cookie Mix

Ingredients:
1 cup flour
½ teaspoon baking powder
⅛ teaspoon baking soda
¼ teaspoon salt
¾ cup vanilla sugar
1 cup quick cooking rolled oats
½ cup dried cherries
½ cup chopped nuts
¾ cup white chocolate chips
½ teaspoon dried lemon peel

Measure all of the above ingredients into a re-sealable jar or bag, and seal, trying to get as much air out as possible. This recipe will fit in a quart jar. Attach a tag with the following instructions:

To Use Add:
½ cup butter or shortening, softened
1 egg

Preheat the oven to 375°F. Whip the butter or shortening until light and fluffy. Add the egg and beat until mixed. Gradually stir in mix. Shape the dough into 1” size balls and place 2″ apart on a lightly greased cookie sheet. Bake at 375°F for 10-12 minutes.

A Collection of Iced Teas

Iced Teas

One of the classic summer drinks that we tend to go for is Iced Tea. Simple, easy, delicious and refreshing, it’s amazing how it just seems to hit the spot. One of the problems though that I seem to find though when I brew it is that it sometimes takes on a bitter taste from the tea itself. I found a tip online years ago that alleviates this problem. Simply add a pinch of baking soda to the hot water when brewing the tea. It magically counterbalances this acidity/bitterness from the tannins in the tea, and leaves you with a smooth taste.

The collection of teas below are all of a sweet variety, but you can leave out the sugar in any of them if you prefer unsweetened tea. Another tip, if you plan on keeping tea in the fridge for several days, don’t leave citrus (lemons, limes, etc.) in it with the rind/peel on. The natural oils in the peel of the fruit will leech into the tea and give a bitter taste. It is best to add fresh citrus to your glass, or to the pitcher, and then remove it before storing it for the next day.


Smooth Sweet Tea

Ingredients:
1 pinch baking soda
2 cups boiling water
6 tea bags
¾ cup white sugar
6 cups cool water
ice and lemon for serving

Directions:
Sprinkle a pinch of baking soda into a 64-ounce, heat-proof pitcher. Pour in the boiling water and add the tea bags. Cover, and allow to steep for about 15 minutes. Remove the tea bags, and discard them. Stir in the sugar until it has dissolved. Pour in the cool water, then refrigerate until cold. Serve over ice with a wedge of lemon.


Sweet Lime Iced Tea

Ingredients:
1 pinch baking soda
1 gallon boiling water
6 black tea bags (such as orange pekoe)
1 ½ cups white sugar
4 limes, juiced
lime slices for serving

Directions:
Sprinkle a pinch of baking soda into a heat-proof gallon sized pitcher, then add the water and tea bags. Allow the tea to steep for about 45 minutes. Remove and discard the tea bags. Stir in the sugar and lime juice until the sugar has dissolved. Cool to room temperature and refrigerate until cold before serving. Serve over ice with slices of lime.


South Asian Iced Tea

This is a bit of different kind of ice tea, in that it’s a sweet milky tea. Trust me though, once you try it, it will quickly become a favourite!

Ingredients:
9 cups water
8 tea bags black tea (such as orange pekoe)
2 tablespoons plus 2 teaspoons white sugar
½ cup sweetened condensed milk, divided
½ cup half-and-half, divided

Directions:
Bring water to a boil in a kettle and pour over tea bags in a heat-proof pitcher. Steep the tea for about 5 minutes and then remove the bags from the pitcher. Stir in the sugar in until it has dissolved. Cool the tea to room temperature. To serve, fill a glass with ice, then pour in the cool tea until almost full. Then add 1 tablespoon condensed milk and float 1 tablespoon of half-and-half atop the iced tea.


Hawaiian Plantation Iced Tea

Ingredients:
1 quart barely boiling hot water
4 orange pekoe tea bags
1 quart ice cold water
1 (16 ounce) can pineapple juice
½ cup simple syrup (optional)*
1 fresh pineapple – peeled, cored, and cut into spears

Directions:
Pour the hot water into a large pitcher, and add the tea bags. Steep the tea for about 5 minutes. Remove the tea bags, and pour in the ice water and the pineapple juice. Refrigerate until thoroughly chilled, about 1 ½ hours. Pour the tea over ice, garnish with pineapple spears, and serve.

* To make simple syrup heat ½ cup of water with ½ cup sugar over low-medium heat until the sugar has completely dissolved.


Peach Orange Iced Tea

This fruity tea is a nice twist on traditional ice tea. If you don’t have peaches or clementine, you can use a nectarine or mandarin.

Ingredients:
1 pinch baking soda
1 large fresh peach, sliced
1 clementine, peeled and segmented
1 tablespoon white sugar, or to taste
8 cups boiling water
4 Earl Grey tea bags
ice and peach slices for serving

Directions:
In a large heat-proof pitcher, and the sliced peach, clementine and sugar. Muddle the fruit and sugar to break it down. Add the baking soda, boiling water and tea bags and stir. Refrigerate the tea until cool, about an hour. Using a slotted spoon, remove the fruit and tea bags. Serve over ice with a few slices of peach.

English Fish and Chips with Mushy Peas and Tartar Sauce

Fish and ChipsA classic English dish is Fish and Chips, served with a side of Mushy Peas and Tartar Sauce. The trick to this dish is making sure that the oil is HOT! As for the peas, it may sound strange, but it’s savoury flavoured peas, that have been mushed or mashed, hence the name! This dish will serve 6 and the tartar sauce recipe will make about a cup of sauce. I suggest serving this with wedges of fresh lemon and malt vinegar!

Ingredients:

6 cod fish fillets or 6 haddock fillets
2 ¼ cups flour, plus more for dredging
1 ½ teaspoons baking soda
12 oz. beer (preferably a dark stout)*
1 lemon, juiced
salt & pepper
6 large russet potatoes, peeled & cut into chips
good quality cooking fat or oil

For Peas:
3 cups frozen green peas
¾ cup heavy cream
1 ½ tablespoons butter
¾ teaspoon salt
¾ teaspoon freshly ground black pepper

Tartar Sauce:
1 cup mayonnaise
2-3 tablespoons sweet pickle relish
½ teaspoon onion powder
½ teaspoon garlic powder

* Click here for the kosher alcohol list.

Directions:

General tips:

  • Keep whatever you’re frying cold until you’re ready to submerge it. This will help with the frying process, giving you crispness rather than sogginess. I would even suggest resting the bowl of batter in a larger bowl filled with ice, so that it’s kept nice and chilly.
  • Set your oven to 200 degrees to keep the ready pieces of fish and chips warm while you’re preparing the rest.

For Fish & Chips:
Heat oil up in a large pot or deep fat fryer, you’re going to want to get it to about 375 degrees (You can test this with a cooking thermometer). Peel the potatoes and cut into chunky sized chips. Rinse and DRY THOROUGHLY. Water and hot oil are a VERY BAD combination! Fry the chips for about 3 minutes until soft but NOT browned or golden. Drain and shake well and set to one side.

Put some flour onto a plate. Dredge the fish fillets in the flour thoroughly – this is VERY important, it stops the batter sliding off when fried! Leave the fish fillets in the flour whilst you make the batter.

Put flour, baking soda, salt and pepper into a large roomy bowl. Add the beer gradually, stop when you have a thick coating type of batter. Drink any beer that is left! Whisk thoroughly until it is smooth and there are no lumps. Add the lemon juice OR a splash of malt vinegar if desired. Mix thoroughly again.

Adjust deep fat fryer to fish frying temperature of 320-325 degrees for frying the fish. Take one fillet of fish at a time and holding it by the tail or thin end and swirl it around the batter until well coated – plunge into hot fat immediately. As soon as it has crisped up and set, add your other fillets one at a time, taking out the first ones as they cook – about 6 to 10 minutes depending on the thickness. Place onto a tray and keep warm in the oven.

Once the fish is done turn up the heat setting to 375 degrees again and cook your chips until golden and crisp. Once done, toss your hot chips with salt. Serve on plates or newspaper with salt & vinegar!

For Mushy Peas:
Bring a shallow pot of lightly salted water to a boil over medium-high heat. Add frozen peas, and cook for 3 minutes, or until tender. Drain peas, and transfer back into the pot. Add the cream, butter, salt and pepper to peas, and mash with a potato masher, until the ingredients are blended, but still thick with small pieces of peas. Adjust seasonings to taste, and serve immediately.

For Tartar Sauce:
In a small bowl, mix together mayonnaise, sweet pickle relish, and the onion and garlic powders. Refrigerate for at least 1 hour before serving.

Summer Upside Down Peach Cake

Summer Peach CakeSo my dad’s absolute favourite dessert is peach pie, peach cake, peach cobbler… well, anything peach based! We made a peach cobbler for him last year that he just loved, but of course, now I can’t seem to find the recipe! Luckily, I’m never without another peach substitute! This dessert will be a big hit and looks absolutely beautiful. To peel the peaches, you can either do it with a knife or peeler… or the “professional” way by lightly blanching the peaches in boiling water for 30-45 seconds, then dropping them in an ice bath. The high temperature followed by the shock of the ice water will make the peels come off easily. Another tip, it helps if you score them gently first with a sharp knife!

Ingredients:

¾ cup unsalted butter, divided*
2 cups all-purpose flour
2 teaspoons salt
1 teaspoon baking soda
½ teaspoon ground nutmeg
1 teaspoon ground cinnamon
1½ cups packed brown sugar, divided
1 large egg
1 cup buttermilk*
6 large, juicy peaches, divided: 3 peeled, pitted and roughly chopped; 3 peeled, pitted and sliced into crescents

* If you want to make this cake non-dairy, simply substitute margarine for the butter, and click here to learn how to make non-dairy buttermilk.

Directions:

Preheat the oven to 350 degrees. Melt ¼ cup butter and pour into an un-greased 9-in. round baking pan. Sprinkle with ¼ – ½ cup of the brown sugar. Arrange peach slices in single layer over sugar.

In a mixing bowl, sift the flour with the salt, cinnamon, nutmeg and baking soda. In the bowl of a stand mixer fitted with the paddle attachment, cream the remaining butter and remaining brown sugar on medium-high speed for 3 to 4 minutes or until light and fluffy. Add the egg and beat until incorporated.

With the mixer on low speed, slowly add the flour mixture and the buttermilk to the batter, alternating between the two. Mix until the batter is smooth. Remove the bowl from the mixer and fold in the roughly chopped peaches.

Pour the batter into the pan, on top of your sliced peaches, smoothing it as evenly as possible.

Bake for 50 to 60 minutes or until a toothpick inserted into the centre of the cake comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.

Sweet Lavender Scones

Lavendar SconesI never thought that I’d actually make my own scones at home (my baby sister is the baker of the family), but I found this recipe to be quite easy to pull off. If you can’t find lavender buds (they’re in the spice section of the more higher-end grocery stores), you can substitute with another flavour profile, maybe up the lemon? Or add some almond bits and some almond extract for a nutty scone? The possibilities are really endless. I do recommend the lavender though, it add a nice floral note, and you can always use the leftover buds to make lavender cookies, lavender sugar, lavender sachets…. You get the idea :) This recipe will make 16 tea sized scones.

Ingredients:

3 cups all-purpose flour plus more for dusting
¾ cup granulated sugar
1 tablespoon baking powder
1 teaspoon dried lavender buds
1 teaspoon kosher salt
½ teaspoon baking soda
¾ cup (1½ sticks) chilled unsalted butter, cut into ¼ inch cubes
1 cup plus 2 tablespoons buttermilk*
2 teaspoons finely grated lemon zest*
1 teaspoon vanilla extract
2 tablespoons sanding or granulated sugar
1½ cups store-bought lemon curd (for serving)

* Click here for tips on zesting and how to make buttermilk.

Directions:

Arrange racks in upper and lower thirds of oven and then preheat the oven to 425 degrees. Line 2 baking sheets with parchment paper.

In a large bowl, whisk together the flour, granulated sugar, baking powder, lavender buds, salt and baking soda. Add the chilled butter in cubes, and rub it through the dry ingredients with your fingers until the mixture resembles coarse meal.

In a small bowl, whisk together 1 cup of the buttermilk, the lemon zest and the vanilla. Slowly add the wet ingredients to dry ingredients, and mix until a shaggy dough forms.

Transfer the dough to a lightly floured surface, and then knead until a cohesive dough forms, about 2-3 minutes. Gently shape the dough into a 10×6″ rectangle. Halve dough lengthwise. Cut each half crosswise into 4 squares. Cut each square diagonally in half into 2 triangles. Divide the triangles between the two baking sheets. Brush each triangle with the remaining buttermilk and sprinkle with sanding sugar.

Bake until scones are golden and a tester inserted into the centre comes out clean, 13–15 minutes. Transfer the scones to wire racks to cool.

Serve warm or at room temperature with lemon curd.

Lag B’Omer Carob Cake

Carob CakeThis Carob cake is very apropos for Lag B’Omer, but can be served any day of the year! It is especially good for those that want the flavour of a chocolate cake, without the chocolate. This cake will serve 9.

Ingredients:

½ cup margarine
⅔ cup honey
2 eggs
1 banana, mashed
1 teaspoon vanilla extract
¾ cup water
1 cup all-purpose flour
⅓ cup carob powder
1 teaspoon baking soda
½ teaspoon salt
1 cup chopped nuts (optional)
icing sugar (to garnish)

Directions:

Preheat oven to 350 degrees . Grease and flour an 8 inch square pan. Sift together the flour, carob powder, baking soda and salt. Set aside.

In a large bowl, cream together the margarine and honey until light and fluffy. Beat in the eggs one at a time, then stir in the banana and vanilla. Beat in the flour mixture alternately with the water. Stir in chopped nuts (if using). Pour batter into prepared pan.

Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Allow to cool, then dust with icing sugar to decorate.

Hamentashen

HamentashenThere are a million different flavours out there for Hamentashen! You can go old fashioned with prune or poppy seed, traditional with jam, or try some new modern twists! Below you’ll find a basic dough recipe, and then some new fillings to try this year! I hope you like them!

Ingredients:

3 cups flour
2 eggs
½ cup sugar
¾ cup margarine
¼ teaspoon salt
3 teaspoons baking powder
Filling of choice (See below for some options!)
egg wash (egg + water)

Instructions:

Sift together the baking powder, flour, sugar and salt. Cut in the margarine. Add well beaten eggs and mix together to form a soft dough. Roll out on a floured board to ¼” thickness. Cut with a large, round cookie cutter. Put a spoonful of desired filling in centre, and pinch together to form triangular pocket. Brush with an egg wash, put on a well-greased pan. Bake for 12 to 15 minutes at 400 degrees.

Poppy Seed Filling:

Ingredients:
¾ cup poppy seeds
2 tablespoons margarine
½ cup coconut milk
2 tablespoons honey
6 tablespoons sugar
1 egg

Directions:
Beat the egg in a bowl and set aside. Melt the margarine in a small saucepan. Whisk in the coconut milk, sugar and honey and simmer over a low flame until the sugar is melted. Pour half the hot mixture into a cup. Very slowly drizzle the hot mixture into the beaten egg, whisking constantly. Slowly pour the egg mixture back into the saucepan, whisking constantly. Simmer the mixture for 3-4 minutes until it thickens. Remove from fire. Whisk in the poppy seeds and refrigerate until fully cooled before using.

Fresh Cranberry Filling:

Ingredients:
1 (12 oz.) package fresh cranberries
1 ¾ cup white granulated sugar
1 ¼ water
Zest of one orange

Directions:
Bring water, sugar, and orange zest to a boil and continue to boil for about 10 minutes, until mixture is syrup–like. Add cranberries and cook for an additional 5 minutes, or until berries pop. Remove from heat. Pour into bowl and refrigerate overnight or until chilled.

Apple Pie Filling:

Ingredients:
2 apples, very finely diced
6 tablespoons sugar
2 tablespoons flour
1 teaspoon cinnamon
1 teaspoon nutmeg
2 tablespoons lemon juice

Directions:
Peel and dice the apples very finely. Mix in the sugar, flour, lemon juice, cinnamon and nutmeg. Toss until apples are fully coated.

Coffee Cake Filling:

Ingredients:
½ cup packed brown sugar
1 teaspoon ground cinnamon
1 cup finely chopped walnuts, pecans or cashews
2 tablespoons melted margarine
1 to 2 tablespoons apple butter

Directions:
Mix the sugar, cinnamon and nuts together. Slowly drizzle in the margarine in, and then toss to mix with the apple butter. You may find it easier to blend in the butter if you microwave it first for about 15 seconds.

Pecan Pie Filling:

Ingredients:
¼ cup pure maple syrup
¼ cup almond milk
Pinch salt
1 tablespoon cornstarch
¾ cup pecan pieces
½ teaspoon vanilla extract

Directions:
Whisk together the maple syrup, almond milk, salt, and cornstarch in a medium-sized saucepan over medium-low heat. Keep stirring continuously with a whisk until the mixture boils and thickens. Once boiling, turn off the heat and stir-in pecan pieces and vanilla. Allow to fully cool.

Lemon Bar Filling:

Ingredients:
½ cup arrowroot or tapioca starch
½ teaspoon baking powder
¼ teaspoon baking soda
4 lemons, juiced (just under 1 cup juice)
zest of 1 lemon
4 eggs
¾ cup honey
¼ cup sugar
¼ cup maple syrup
Powdered sugar for dusting

Directions:
Combine arrowroot or tapioca, baking powder and baking soda in a medium bowl. In another bowl, combine eggs, lemon juice, lemon zest, honey, palm sugar, and maple syrup. Whisk wet ingredients into dry until dry ingredients are completely dissolved. Pour mixture into a medium saucepan on low-medium heat, and whisk continuously for 8-10 minutes until a thick custard forms. Be very careful to continue whisking on a lower flame or the eggs might scramble. Allow to completely cool.

Pinwheel Cookies

Pinwheel CookiesI had an adoptive grandmother (my uncle’s wife’s mother) that used to make an AMAZING pinwheel cookie. Unfortunately, she has passed on, and this is not her recipe. I’m afraid I don’t have access to that bit of family lore. This recipe is close though! What she did differently, that I suggest is before layering the two doughs together, she lightly dusted the bottom layer of dough with a little cocoa powder and sugar. This adds a little hit of chocolate and sweetness to each bite. I also suggest slightly dampening the bottom of the top layer of dough before placing it on top of the bottom layer. This will help the two stick together better. This recipe will make about 4 dozen cookies.

Ingredients:

2 ⅔ cups all-purpose flour
¾ teaspoon baking powder
⅛ teaspoon baking soda
¾ teaspoon salt
¾ cup and 2 tablespoons and 1 teaspoon butter or margarine
⅔ cup packed brown sugar
¼ cup and 3 tablespoons white sugar
1 egg, beaten
1 teaspoon vanilla extract
1 ounce unsweetened baking chocolate

Directions:

Sift the flour, baking powder, baking soda, and salt together into a bowl. Re-sift again into another bowl.

Beat the butter with the brown and white sugars in a mixing bowl until light and fluffy. Beat in the egg and vanilla until smooth. Gradually stir in the flour mixture until evenly blended. Gather the dough into a ball, and divide into two equal parts.

Melt the unsweetened baking chocolate in a pan over low heat or in the microwave. Cool slightly, and mix the chocolate into one half of the dough until well blended.

Roll out the brown dough to ¼ inch thickness. Roll out the white dough to ¼ inch thickness, and place on top of the brown dough. Beginning on one edge, roll the doughs to make a log so the two colours spiral inside each other. Wrap the log in waxed paper, then in a cotton towel, and refrigerate at least 2 hours, but overnight is best.

Preheat the oven to 400 degrees. Lightly grease 2 baking sheets. Unwrap the dough log, and place on a clean, lightly floured surface. Slice the log into rounds ⅛ inch thick, and place on prepared baking sheets.

Bake in preheated oven until set, 5 to 6 minutes. Watch carefully to prevent edges from browning. Remove from oven, and cool on racks.