Total Time: 50 mins
Preparation Time: 20 mins
Cook Time: 30 mins
Ingredients
Servings: 4
2 cups blackberries
2 bramley apples, cored, peeled and sliced
1 teaspoon cinnamon
1 tablespoon brown sugar
3 ounces plain flour
2 ounces rolled oats
2 ounces soft brown sugar
1 ounce caster sugar
1 teaspoon cinnamon
80 g vegan margarine
Recipe
1 put blackberries in a sieve and pour over boiling water.
2 put the blackberries and sliced apples into a dish, sprinkle with 1 tbsp of brown sugar and 1 tsp cinnamon and bake at 180c while preparing the crumble.
3 mix the rest of the ingredients until crumbly.
4 remove fruit from the oven and put crumble mix on top.
Total Time: 45 mins
Preparation Time: 15 mins
Cook Time: 30 mins
Ingredients
Servings: 9
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup egg substitute, beaten until frothy (egg beaters)
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 cup whole wheat flour
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup banana, ripe (mashed)
1/2 cup pecans, chopped
1/2 cup unsalted butter, softened
1/4 cup 1% low-fat milk
1 teaspoon vanilla extract
1 dash salt
2 -2 1/2 cups confectioners' sugar
1 cup pecans, finely chopped
Recipe
1 preheat oven to 350°f; grease an 8 inch square baking pan.
2 for the cake: in a large bowl, cream together 1/2 cup unsalted butter and the granulated sugar.
3 add egg substitute; stir in the ½ teaspoon vanilla extract.
4 in a separate bowl, sift together the flours, baking soda and salt.
5 beat the flour mixture into the creamed mixture gradually until just combined.
6 fold in the ½ cup chopped pecans and the banana.
7 pour mixture into the greased 8 inch square pan and bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean.
8 cool in pan on a wire rack; frost when cooled.
9 for the frosting: in a small bowl, cream the ½ cup unsalted butter.
10 beat in the milk, 1 teaspoons vanilla, dash salt and enough confectioner's sugar to achieve spreading consistency (somewhere between 2-2½ cups).
11 stir in the 1 cup finely chopped pecans, frost your cake, then garnish cake with additional chopped or whole pecans (your choice).
12 a good candidate for oamc but freeze unfrosted.
Total Time: 50 mins
Preparation Time: 30 mins
Cook Time: 20 mins
Ingredients
Servings: 12
10 slices thick-cut bacon
1 cup finely diced onion
2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
4 tablespoons butter, cubed and chilled
10 tablespoons milk
4 tablespoons vegetable oil
1 egg
1 cup shredded cheddar cheese
Recipe
1 preheat oven to 375°f grease a standard muffin tin.
2 fry the bacon in a skillet until crisp, then set aside on paper towels to drain and cool. discard all but 1 tbsp of bacon grease.
3 saute the onion in the reserved bacon grease until translucent and beginning to brown, about 5 minute transfer to a bowl.
4 chop the cooled bacon and add to onion.
5 whisk together the flour, baking powder and salt. using two knives, a pastry cutter, your fingertips, or the food processor, cut the butter into the flour until the mixture is crumbly and there are no pieces of butter larger than a pea.
6 whisk together milk, oil and egg. add wet ingredients, with bacon, onion and shredded cheese, to the dry ingredients. mix with a rubber spatula just until all the flour is moistened.
7 divide batter into prepared muffin cups. bake 20-22 minutes, until golden brown.
1 1/2 cups grated fat-free parmesan cheese or 1 1/2 cups other fat free cheese
Recipe
1 1. position a rack in the center of the oven and preheat to 350°f spray a large baking sheet with nonstick cooking spray. lay the eggplant slices on the baking tray and spray their tops lightly with nonstick cooking spray. bake, turning once, until the slices begin to soften and brown, about 30 minutes.
2 2. meanwhile, spray a large saucepan with nonstick cooking spray. set over medium heat and add the ground turkey, breaking it up with a spoon. cook, stirring often, until the meat loses its raw, pink color and browns a bit, about 5 minutes. pour in the marinara sauce; stir in the oregano, basil, and fennel seeds. remove the pot from the heat.
3 3. layer the eggplant slices and turkey marinara sauce in a 9-x13-inch baking dish. sprinkle the cheese on top. bake until bubbling, about 30 minutes. cool for 5 minutes before serving.
Total Time: 35 mins
Preparation Time: 15 mins
Cook Time: 20 mins
Ingredients
Servings: 6
5 egg yolks
2 teaspoons ground cinnamon
1/4 cup dry marsala or 1/4 cup other fortified wine
1 quart chicken stock, all fat removed
salt
6 tablespoons butter
3 teaspoons sugar
freshly ground nutmeg
Recipe
1 whisk egg yolks in a bowl and beat in the cinammon and marsala.
2 strain through several layers of cheesecloth. beat in chicken stock, add the salt and butter.
3 gradually heat soup in a very heavy saucepan over very low heat (or use a double boiler over hot not simmering water) stirring constantly. dont allow it to boil.
4 when slight thinkened pour into soup bowls and sprink with a 1/2 tsp of sugar and some nutmeg.
2 sift together flour, baking powder and salt. set aside.
3 in a large bowl combine butter, egg, and sugar until well blended.
4 stir in syrup and flour mixture.
5 add nuts and spread 1/2 dough into 9 inch square pan.
6 mix blackberry jam with lemon rind and lemon juice.
7 drop jam mixture in six places over the dough. carefully spread the remaining dough on top. with a knife, swirl through the dough in two directions, making a ribbon design.
8 bake for 30 minutes, or until toothpick comes out clean.
9 frost with caramel icing after cooling.
10 heat butter in saucepan until it is a light brown color.
Total Time: 50 mins
Preparation Time: 15 mins
Cook Time: 35 mins
Ingredients
Servings: 6
2 eggs
1 1/4 cups salsa, divided
2 tablespoons salt free chili powder
3/4 teaspoon salt
2 lbs ground turkey
1 cup crushed tortilla chips
1 cup sliced scallion
1 cup shredded reduced-fat cheddar cheese
1/2 cup chopped cilantro
Recipe
1 heat oven to 425.
2 you'll need a rimmed baking sheet lined with nonstick foil.
3 whisk eggs, 3/4 cup salsa, chili powder, and salt in bowl.
4 add turkey; tortilla chips, scallions, cheese; and cilantro; mix with your hands to blend.
5 form on pan into two 9x3-inch loaves. brush tops with 1/4 cup salsa.
6 bake 35-40 minutes until meat thermometer inserted in centers registers 160.
7 meal 1: slice 1 1/2 of the loaves and serve for dinner. sauteed peppers, zucchini and onions make a great side. wrap remaining 1/2 loaf and refrigerate up to 3 days. serves 6.
8 meal 2: for a break from boring lunch, spread whole grain tortillas with a mixture of equal parts of salsa and reduced fat mayonnaise. top with lettuce and crumbled remaining meatloaf; roll up. makes 4.
1 1. spoon vanilla ice cream into the cookie crust; spread evenly. place in freezer about 15 minutes until just firm.
2 2. spoon fudge sauce into a ziptop freezer bag, snip one corner and pipe sauce in an even layer over ice cream. top with bananas. freeze about 30 minutes until just firm.
3 3. spoon chocolate chocolate-chip ice cream over bananas, spreading as evenly as possible. if needed, place in freezer to firm. scoop dulce de leche ice cream on top. spoon dollops of whipped topping around top edge of pie. freeze until firm; top slices with more dollops of whipped topping, and walnuts if using.
2 cut bacon into small pieces and fry in frying pan till crispy, then drain off grease.
3 stir flour into bowl and add half the milk. stir till smooth. add eggs and remaining milk and beat till batter is smooth and light. add seasonings.
4 spoon 2 teaspoons of the bacon grease into the bottom of the baking grease or pie plate. put bacon and corn into bottom of dish and carefully pour on the batter.
5 bake for 30 minutes till pancake is set or till the top is golden brown.
Total Time: 40 mins
Preparation Time: 10 mins
Cook Time: 30 mins
Ingredients
2 cups mashed bananas
1/2 cup lemon juice
2 cups crushed strawberries
1 1/2 cups crushed pineapple
1 cup halved maraschino cherry
1 (1 3/4 ounce) package powdered pectin
5 cups sugar
1/2 cup chopped walnuts
1/2 cup banana rum (optional)
Recipe
1 mix lemon juice into bananas immediately after mashing to retain the fresh color then combine all the fruit and the pectin in a big pot.
2 bring to a boil, stirring frequently. add sugar (and a dab of butter to reduce foaming). bring to a rolling boil; boil hard one minute. remove from heat and add nuts and rum (if using).
3 ladle into jars leaving a 1/4 inch headspace.
4 process in a boiling water bath for 10 minutes. adjust time according to your altitude.
Total Time: 55 mins
Preparation Time: 15 mins
Cook Time: 40 mins
Ingredients
Servings: 4
2 (15 ounce) cans black-eyed peas, drained
2 tablespoons canola oil
1 small yellow onion, minced
1 teaspoon ground coriander
1/2 teaspoon garlic, finely grated
1/2 teaspoon ginger, finely grated
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne
1/2 teaspoon ground cumin
1/4 cup tomato, minced
1 cup hot water (2 c if using dried peas)
1/2 teaspoon salt, to taste
1/2 teaspoon sugar
1 cup coconut milk
2 tablespoons cilantro, minced
1 tablespoon lemon juice
Recipe
1 in large saucepan, heat oil over medium-low heat and saute the onion until it turns dark brown, about 8 minute add coriander, garlic, ginger, turmeric, cayenne, and cumin and stir for 2 minute add tomato and stir over low heat until it disintegrates.
2 add peas and mix well. pour in the water, add salt and sugar, and bring to a boil. turn heat down to low, cover, and simmer until peas are cooked through, about 10 minute (20 minutes if using dried peas). stir in coconut milk and simmer uncovered for another 8-10 min., again allowing the flavors to come together.
3 add cilantro and lemon juice, simmer for 1 minute more, and remove from heat. serve hot.
Total Time: 45 mins
Preparation Time: 10 mins
Cook Time: 35 mins
Ingredients
Servings: 6
6 green cooking apples
2 (16 ounce) cans blackberries, drained
12 tablespoons sugar
1/2 teaspoon cinnamon
6 tablespoons butter, softened
2 eggs, well beaten
1 cup self-rising flour
2 tablespoons cornstarch
confectioners' sugar
Recipe
1 peel, core and slice the apples thin. combine apples with the drained berries, 6 tablespoons sugar and the cinnamon and place in a 1 1/2 quart ovenproof baking dish.
2 beat together the remaining sugar and butter until fluffy.
3 beat in the eggs.
4 sift the flour and cornstarch together and add to the butter mixture.
5 spread over the fruit.
6 bake in a 375º oven for 35 to 40 minutes. dust the top of the pudding with confectioners sugar and serve hot with lightly whipped cream.
Total Time: 50 mins
Preparation Time: 15 mins
Cook Time: 35 mins
Ingredients
Servings: 18
1 1/2 cups sugar
1/2 cup oleo
2 eggs
2 cups flour
1/2 cup milk
2 teaspoons baking powder
1 cup nuts
3 medium bananas
1 teaspoon baking soda
1 pinch salt
1 teaspoon vanilla
Recipe
1 cream sugar, oleo and eggs. add flour, baking powder & salt alternately with the milk. add the banana's which have been mashed with the baking soda. add vanilla and nuts.
2 bake in 9 x 13 baking pan lightly dusted with flour in 350 degree oven for about 35-40 minutes or until lightly brown.
Total Time: 45 mins
Preparation Time: 15 mins
Cook Time: 30 mins
Ingredients
Servings: 8
5 cups rolled oats
4 small ripe bananas
1 1/2 cups water
2 tablespoons honey
1 teaspoon cinnamon
1/4 teaspoon sea salt
1 cup cashews, chopped
1/2 cup sunflower seeds
2 cups sultanas
Recipe
1 preheat oven to 180c (350f) and line two baking trays with parchment paper.
2 blend banana with the honey, cinnamon, salt and water until smooth.
3 mix all remaining dry ingredients in a large bowl.
4 pour the banana mush over the top. mix it really well then layer onto trays.
5 bake, stirring occasionally, taking care not to let it burn, until brown, dried out and crisp. cool completely then store in an airtight container in the fridge for up to a week.
Total Time: 50 mins
Preparation Time: 20 mins
Cook Time: 30 mins
Ingredients
1 (15 ounce) can pitted sweet cherries in syrup
4 ounces dark chocolate, coarsely chopped
1 1/3 cups sugar
1 tablespoon sugar
3/4 cup butter
1/4 cup cherry brandy or 1/4 cup kirschwasser
1 tablespoon cherry brandy or 1 tablespoon kirschwasser
1 egg
1 cup all-purpose flour
2 tablespoons cocoa powder
1 tablespoon baking powder
1 cup heavy cream, whipped
dark chocolate, shaved into curls with a vegetable peeler
fresh cherries, for topping
Recipe
1 preheat the oven to 350 degrees f. drain the cherries, reserving the cherries and syrup separately. combine the cherry syrup, chopped chocolate, sugar, butter, and the 1/4 cup brandy in a saucepan.
2 over low heat, stir until the chocolate has melted. pour into a large mixing bowl and whisk in the egg. sift together the flour, cocoa, and baking powder into a small bowl, then fold gently into the chocolate mixture.
3 fit 12 cups of a muffin tin with paper liners and spray with non-stick oil. pour the batter evenly into each cup. bake for 30 minutes, or until the cupcakes are firm to the touch. let cool for a few minutes and then transfer to a wire rack to cool completely.
4 mix the remaining 1 tablespoon brandy with the remaining 1 tablespoon sugar and stir into the whipped cream. cut a quarter-size hole into the top of each cupcake and fill with canned cherries, frost with the whipped cream and top with shaved chocolate, and a fresh cherry.
Total Time: 40 mins
Preparation Time: 10 mins
Cook Time: 30 mins
Ingredients
Servings: 6
1/2 cup dijon mustard
1/2 cup honey
4 1/2 teaspoons oil, divided
1/2 teaspoon lemon juice
3 boneless skinless chicken breast halves
salt, to taste
pepper, to taste
paprika, to taste
1 cup mushroom, sliced (i used canned mushrooms)
1 cup monterey jack cheese, shredded
1 cup cheddar cheese, shredded
6 slices bacon
2 tablespoons green onions, sliced
Recipe
1 note: the original recipe called for 1/4 t of salt, 1/8 t of pepper and a dash of paprika. i didn't measure any of these three ingredients when i made the recipe - i just eyeballed it and sprinkled the seasonings on each side of the chicken as it cooked.
2 in a resealable bag, combine the mustard, honey, 1 ½ t oil and lemon juice.
3 flatten each chicken breast with a meat mallet and cut each in half; add the chicken to the marinade.
4 seal the bag and marinate the chicken for about 2 hours in the refrigerator.
5 drain the marinade from the chicken.
6 in a large skillet over medium heat, cook the bacon.
7 when it is done, remove the bacon from the pan and let it drain and cool; crumble when cooled.
8 add the remaining oil to the bacon grease and brown chicken on all sides.
9 sprinkle each side of the chicken with salt, pepper and paprika as it browns.
10 top the chicken with the mushrooms and bacon.
11 add both of the cheeses and the green onions on top of the mushrooms and bacon.
12 cover the pan and cook the chicken on low heat for about 15-20 minutes or until the juices run clear.
Total Time: 45 mins
Preparation Time: 15 mins
Cook Time: 30 mins
Ingredients
1 (24 ounce) bag simply potatoes traditional mashed potatoes
12 slices bacon, each bacon piece cut in half (i use regular sliced hickory smoked)
1 cup shredded cheddar cheese
1/4 cup light sour cream or 1/4 cup regular sour cream
3 tablespoons chopped green onions, green parts only
Recipe
1 cover the bottom of a muffin pan with tin foil.
2 take 4(1/2 slice) pieces of bacon and weave them together ( like a basket).
3 lay across the bottom foil covered muffin tin to make a bowl shape press tightly to foil.
4 repeat this process for the other five.
5 bake in a preheated 350 oven about 20 minutes or until bacon is crispy ( may vary with ovens and thickness of bacon.).
6 meanwhile prepare simply potatoes traditional mashed potatoes according to package directions. when fully cooked stir in 1/4cup shredded cheddar cheese.
7 when bacon is crispy remove and set aside to cool slightly about 3 minutes.
8 next take the bacon bowls and turn them over and place on a lined cookie sheet (no mess).
9 fill the bacon cups with the potato mixture.
10 top each one with remaining cheddar cheese.
11 return to oven for 5 minutes or until cheese is nicely melted and warm.
12 top each potato bowl with a dollop of sour cream and chopped green onions.
Total Time: 40 mins
Preparation Time: 15 mins
Cook Time: 25 mins
Ingredients
Servings: 6
1 sheet frozen puff pastry, defrosted according to package instructions
4 tablespoons butter
6 tablespoons granulated sugar
5 bananas, cut into thirds on the bias
3 tablespoons dark rum
1/4 cup toasted chopped macadamia nuts
3/4 cup heavy cream
1/2 lb semisweet chocolate, chopped
1/2 teaspoon vanilla extract
Recipe
1 tatin:.
2 preheat oven to 400ºf.
3 on a lightly floured work surface, roll the puff pastry to a thickness of 1/8". using a plate or cake pan as a guide, trim the pastry to form a 10" circle. transfer pastry to a plate or small baking sheet and refrigerate while you prepare the bananas.
4 place an ovenproof 10" saute pan over medium-low heat amd add the butter to the pan. once the butter is melted, sprinkle the sugar evenly over the bottom of the pan. cook the butter and sugar until the butter begins to brown, about 3 minutes.
5 add the bananas to the pan and arrange them in a tight, even single layer. cook the bananas without turning, for 2 minutes.
6 take the pan off heat and add rum to the pan. raise the heat to medium-high and cook the bananas for an additional 2 minutes.
7 lay the cold puff pastry over the bananas and cut several slits in the pastry to allow the steam to escape.
8 transfer the pan to the oven and bake until the puff pastry is golden and puffed, about 15 minutes.
9 working very carefully, invert the tart onto a large serving plate and slice into 6 portions.
10 chocolate sauce:.
11 in med saucepan heat the heavy cream until just about to boil. remove the pan from the heat and add the chocolate and vanilla to the pan. stir, using a whisk, until sauce is very smooth.
12 serve tatin drizzled with chocolate sauce and garnish with macadamia nuts.
1 combine first 3 ingredients in a 2-quart saucepan; bring to a boil. cover, reduce heat, and simmer 10 minutes; drain. discard bay leaf. return peas to pan; cover and set aside.
2 meanwhile, heat oil in a large skillet over medium-high heat. add onion; cook 5 minutes or until golden, stirring often.
3 reduce heat; add ham, and cook 10 additional minutes or until ham is crisp and onion is well browned.
4 stir in vinegar, chopped thyme, and pepper; bring to a boil.
5 cook, stirring occasionally to loosen any caramelized bits from bottom of pan, 5 minutes or until mixture is a thin syrup.
Total Time: 1 hr
Preparation Time: 15 mins
Cook Time: 45 mins
Ingredients
Servings: 4
1/2 cup sugar
3 tablespoons water
cooking spray
1/2 cup banana, mashed (about 1)
1/3 cup dark brown sugar, packed
2 tablespoons dark rum
1/4 teaspoon vanilla extract
1/8 teaspoon salt
2 large eggs, lightly beaten
12 ounces evaporated skim milk
4 pecan halves, toasted (optional)
Recipe
1 preheat oven to 325f.
2 combine sugar and 3 tablespoons water in a small, heavy saucepan over medium heat; cook until sugar dissolves, stirring frequently.
3 continue cooking until golden (about 4 minutes).
4 immediately pour into 4 (6 ounce) ramekins or custard cups coated with cooking spray, tilting each cup quickly until caramelized sugar coats bottom of cup.
5 set aside combine banana and next 6 ingredients (banana through milk), stirring well with a whisk.
6 divide mixture evenly among prepared custard cups.
7 place cups in a 9" square baking pan, and add hot water to pan to a depth of 1".
8 bake at 325 for 45 minutes or until a knife inserted in center comes out clean.
9 remove cups from pan.
10 cover and chill at least 4 hours.
11 loosen the edges of custards with a knife or rubber spatula.
12 place a dessert plate, upside down, on top of each cup, and invert onto plates.
13 drizzle any of the remaining caramelized syrup over the custards.
Total Time: 35 mins
Preparation Time: 5 mins
Cook Time: 30 mins
Ingredients
Servings: 6
2 1/2 lbs boneless skinless chicken breasts
salt
fresh ground pepper
1 1/2 teaspoons dried rosemary
1/2-1 lb sliced bacon
Recipe
1 heat the oven to 425°f.
2 cut chicken breasts into 4-6 ounce pieces.
3 sprinkle the chicken with salt and pepper.
4 wrap a slice of bacon around each piece of chicken and place in baking dish.
5 sprinkle with rosemary.
6 roast for 15 minutes at 425°f.
7 reduce heat to 375°f and continue roasting until done. it won't take long--be careful not to over cook chicken (chicken is done when juices run clear when pierced).
Total Time: 35 mins
Preparation Time: 10 mins
Cook Time: 25 mins
Ingredients
Servings: 4
2 cups almonds (badam)
3 tablespoons ghee
5 tablespoons sugar
Recipe
1 1. soak the almonds overnite and peel the skin of badam and keep aside.
2 2. grind the almonds in the grinder into a thick paste by adding little water to the consistency of a dough(dont add too much water coz it will take long time to cook).
3 3. take heavy bottomed vessel and heat ghee.
4 4. then put the almond paste into the ghee and cook on a medium flame for 10-15 minutes.
5 5. then add sugar to the paste and mix it well.
6 6. simmer the flame and cook for 20-25 mins(cook on low heat).
7 7. have to get the consistency of halwa where the mixture should not stick to the vessel.
Total Time: 40 mins
Preparation Time: 20 mins
Cook Time: 20 mins
Ingredients
Servings: 4
1/4 cup dijon mustard
2 tablespoons fresh lemon juice
1 1/2 teaspoons worcestershire sauce
1/2 teaspoon dried tarragon
1/4 teaspoon pepper
4 boneless skinless chicken breast halves
Recipe
1 in a small bowl combine the first five ingredients, whisk to blend well. place chicken on a plate and spread the mixture on both sides of chicken. let the chicken marinate at room temperature for 10-15 minutes or in the refrigerator for several hours.
2 over medium heat on the grill, cook chicken for approximately 10-15 minutes or until the juices run clear. turn only once, serve immediately.
Total Time: 40 mins
Preparation Time: 10 mins
Cook Time: 30 mins
Ingredients
25 g butter
50 g blanched almonds
25 g sugar
30 trifle sponge cake fingers
150 ml sweet sherry
60 ml brandy
1 orange, juice and rind of, finely grated large
300 ml fresh double cream
300 g plain yogurt
Recipe
1 1. melt the butter in a heavy-based frying pan and fry the almonds until golden brown. stir in the sugar and cook for 1 minute, stirring continuously, until the sugar dissolves and the almonds are well coated. tip on to a greased baking sheet and leave to cool.
2 2. about 30 minutes before ready to serve, break the sponge fingers in half and put into a serving bowl. pour the sherry, brandy and orange rind and juice over and leave to soak for 30 minutes.
3 3. whip the cream until it just holds its shape, then carefully fold in the yogurt. spoon it on top of the sponge. roughly chop the almonds, sprinkle on top and serve immediately.
Total Time: 45 mins
Preparation Time: 30 mins
Cook Time: 15 mins
Ingredients
Servings: 8
6 eggs
20 g caster sugar
60 g flour
75 g unsweetened cocoa
150 g butter
1 teaspoon vanilla essence
1 pinch salt
30 g butter
25 g flour, for the mould
500 g sour cherries (griottines)
40 g single cream
50 g icing sugar
5 cl kirsch
200 g dark chocolate, for decoration
Recipe
1 preheat oven to 190°c (gas mark 6 ½).
2 grease and flour three same layer-cake pans of 18 cm ø.
3 break eggs into a bowl. add sugar, salt and vanilla. beat using an electric mixer until it becomes foamy and grows threefold.
4 sift flour and cocoa together then combine by tablespoonful to the eggs. melt butter and blend in mixture.
5 distribute dough into moulds and spread evenly over the top.
6 bake for 15 minutes check baking by sticking a toothpick into the centre of the cakes. if it comes out clean they are done.
7 leave to cool for 5 minutes in moulds before turning them over onto a grid.
8 drain griottines keeping juice aside.
9 prepare the cream by add icing sugar and beating to chantilly. pour kirsch in trickle. chill.
10 prepare mini chocolate curls: scrape edge of chocolate bar over a plate, with a good peeler knife. be quick to prevent chocolate from melting. chill.
11 make holes randomly in the cake using a fork and dose with griottines juice. place the first cake in the centre of a dish. spread over ¼ of chantilly. garnish with half of griottines. set second cake. garnish in the same way. carefully set the third cake on the top.
12 spread remaining chantilly with a spatula over the top and edges of cake. scatter chocolate chips over the whole cake, by lightly driving them into the cream. serve chilled.
1 pour milk into large bowl. add dry pudding mix. beat with wire whisk 2 minute or until well blended. gently stir in 1 cup of the whipped topping.
2 coarsely chop 10 of the cookies; stir into pudding mixture. spoon half of the pudding mixture into 1-1/2-qt. serving bowl. spread 1 cup of the remaining whipped topping over pudding mixture. top with 1 cup of the pie filling, remaining pudding mixture, remaining whipped topping and 1/2 cup pie filling.
3 cut remaining 6 cookies in half; place on top of dessert.
Total Time: 40 mins
Preparation Time: 20 mins
Cook Time: 20 mins
Ingredients
Servings: 8
12 sugar ice cream cones, broken into pieces
5 tablespoons butter, melted
1 pint chocolate chip ice cream
1 lb fresh cherries or 3 cups thawed frozen cherries, stemmed and pitted
3 tablespoons sugar
2 teaspoons cornstarch
Recipe
1 preheat oven to 350°f.
2 place ice cream cone pieces into food processor and pulse until finely ground. combine ground ice cream cone pieces with butter in large bowl. press mixture firmly into the bottom and sides of a 9 ½” pie pan. bake 10 minutes; set aside while it cools.
3 soften ice cream for spreading by removing from freezer and setting aside for 10-15 minutes. spread ice cream evenly in pie pan. cover with plastic wrap and freeze until solid, about 2 hours. (this step can be done up to two days in advance.).
4 simmer cherries, sugar, and cornstarch in a medium pot over medium heat. if using fresh cherries, add 1 to 2 tablespoons water to prevent sticking. reduce heat to medium-low and cook, stirring frequently, until thickened, 1 to 2 minutes. place in refrigerator until cold.
5 at serving time, spoon cherry mixture on top of pie (if not serving entire pie at once, spoon cherries on individual servings). cut into wedges and serve.
Total Time: 35 mins
Preparation Time: 15 mins
Cook Time: 20 mins
Ingredients
1 1/4 cups flour
1 tablespoon baking powder
1/8 teaspoon salt
1 egg, slightly beaten
1/2 cup milk
1/3 cup packed brown sugar
3 tablespoons vegetable oil
1 1/2 cups post banana nut crunch cereal
1 cup mashed ripe banana
1/2 cup post banana nut crunch cereal, lightly crushed
1 tablespoon brown sugar
1/2 teaspoon ground cinnamon
1 tablespoon melted butter
Recipe
1 in a small bowl, combine flour, baking powder and salt.
2 in another bowl, whisk together egg, milk, brown sugar, and oil; add flour mixture; stir just until moistened (batter will be lumpy) then stir in cereal and banana.
3 spoon batter into muffin tin that has been lightly sprayed with no-stick cooking spray or lined with paper muffin cups, filling each cup 2/3 full.
4 combine remaining cereal, brown sugar, and cinnamon; drizzle melted butter over cereal mixture and stir until crumbly; sprinkle topping evenly over muffins.
5 bake at 400° for 20 minutes or until golden-brown.
Total Time: 55 mins
Preparation Time: 10 mins
Cook Time: 45 mins
Ingredients
Servings: 6
2 lamb tenderloin, about 2 pounds
2 teaspoons poultry seasoning (similar blend works also)
6 slices bacon
1/2 cup brown sugar
1/4 cup apple juice
1 tablespoon mustard, dijon (i use spicy brown)
1 dash cinnamon
Recipe
1 heat oven to 400â°.
2 line a 13x9-inch baking dish with foil; lightly spray with nonstick cooking spray.
3 trim excess fat and silver skin from the lamb; rub all over with the seasoning blend. wrap bacon around the lamb tenderloins and arrange in the baking dish.
4 blend glaze ingredients in a saucepan over medium heat. cook, stirring, until the mixture comes to a boil. remove from heat and set aside.
5 bake the lamb for 30 to 40 minutes, or until temperature registers 150â° on an instant-read thermometer inserted in the thickest part of the meat. brush the lamb generously with the glaze mixture and continue baking for about 10 minutes, or until temperature reaches 160â°. let rest for 5 minutes before slicing.
