Martha's (Cinnamon) Buns

1 tbsp. yeast

1/2 cup warm water

1/2 cup melted shortening

1/4 cup sugar

1/2 cup warm water

1 beaten egg

3 c. flour

1 tsp. salt

2 tsp. baking powder

1/4 tsp. soda

1 Dissolve yeast in water. Add shortening, sugar, water, egg. Sift together remaining ingredients and add. Stir well--I always use my electric mixer. Cover and refrigerate for at least 5 hours (it can sit in the fridge for up to a week).

2 Knead until smooth (add flour if necessary)

3 For buns, leave the dough slightly sticky. For cinnamon rolls, roll and spread with mixture of 1 c. brown sugar, 2 tsp cinnamon mixed into 3 tbsp. melted margarine.

4 Rise in a warm place for approx ½ hour.

5 Bake buns at 400 F for about 15 minutes. Bake cinnamon rolls at 375 F for 15-20 minutes. Makes 12 buns or cinnamon buns.

Yummy Stuffing

3-4 c potatoes, cubed
chicken broth to cover the potatoes
-----------> bring to boil, simmer 5 minutes
2 tbsp butter, melted
-----------> fry potatoes, set aside in large bowl

1/2 c raisins, chopped
1/2 c cranberries, chopped
1/2 c apricots, chopped
1/4 c apple juice
1/4 c brandy
------------>bring to boil, simmer for 2 minutes, set aside

1/4 c butter, melted
1 1/2 c celery
1 1/2 c onion
------------> cook until celery loses crunch
500 g sausage, crumbled
------------>cook until browned
1 tbsp fresh parsley, chopped
1 tbsp fresh rosemary, chopped
1 tbsp fresh dill, chopped
1 tbsp sage
1/2 c pumpkin seeds
1/2 c pinenuts 
------------>also add dried fruit, cook 3 minutes
------------>add to potatoes in large bowl
2 eggs
------------> mix gently
------------> stuff, cook

http://www.winekitz.com/2012-wine-and-food-calendar-recipes/-december-2012

As per M, raisins instead of figs, add pumpkin seeds, substitute diced potatoes for stuffing mix (cook in chicken broth for ten minutes, then fry in butter), add feta at the end

INGREDIENTS

• 1, (4 to 5 lbs / whole turkey breast (2.2 to 2.5 kg) halves), boned, butterflied
• 1/2 cup (125 mL) each chopped figs, cranberries and apricots
• 1/4 cup (50 mL) each apple juice and brandy
• 1/4 cup (50 mL) butter
• 1 1/4 cup (300 mL) each chopped onion, chopped celery
• 1/2 lb (227 g) each hot and sweet pork sausages, casings removed
• 1 tbsp (15 mL) each chopped fresh parsley, rosemary, sage
• 1/4 cup (50 mL) hazelnuts, toasted, chopped
• 4 cups (1 L) seasoned stuffing mix
• 1 cup (250 mL) chicken broth
• 2 large eggs, beaten
• Melted butter, salt, pepper

METHOD

• Heat oven to 325º F.
• Place dried fruit in small sauce pan with apple juice and brandy. Bring to boil, reduce heat to simmer and cook 2 minutes.
• Melt butter in large skillet. Add onion and celery and cook 5 minutes.
• Crumble sausage and add to skillet. Cook until browned. Add dried fruit mixture, herbs and hazelnuts. Cook 2 minutes.
• Place stuffing mix in large bowl. Add eggs, chicken broth and sausage mixture. Mix well. Let cool slightly.
• Lay turkey breast skin side down on plastic wrap. Pound lightly with a mallet until even thickness. Season inside with salt and pepper. Spread stuffing in 1 1/2 inch thick layer over meat, leaving a 1/2 inch border on all sides. Roll the turkey like a jelly roll. Lay two rosemary twigs on top and tie the roast.
• Place the breast seam side down on rack on baking sheet. Brush with melted butter, sprinkle with salt and pepper.
• Bake 1 1/2 to 2 hours or until thermometer reads 150ºF/68º C. Cover with foil for 15 minutes.

Dulce de Leche Brownies

Based on:
http://www.foodnetwork.ca/recipes/Dessert/Chocolate/recipe.html?dishid=13049
and
http://www.alanskitchen.com/DESSERTS/Brownies/NM_Cinnamon_Chile_Brownies.htm
and
http://recipesforchaos.blogspot.ca/2009/12/chile-cinnamon-brownies-take-2.html

2 c chopped dark callebaut (some semi-sweet mixed in)
3/4 c butter
---------------> melt in mixer bowl
1 1/4 c sugar
---------------> beat til smooth
3/4 c. flour
1 tbsp cinnamon
2 tsp chipotle chile powder
1 tsp bpow
1 tsp salt
--------------> mix a little (not too much)

Bake @ 350 until done. 
Cool to room temp.

1 can sweetened condensed milk, boiled
---------------> Pour/spread on top
1 c chocolate
1 c whipping cream
---------------> Pour on top
Fridge for a while

Red Curry Coconut Soup

1 tbsp butter, melted
2-3 tbsp red curry paste
--------------> cook 1-2 min
1tsp garlic
1 tsp onion
--------------> fry a bit
2 chicken breasts, sliced thin
--------------> fry a bit
1-2 cans coconut milk
1-2 cans water
-------------->  boil til chicken cooked
1 c mushrooms, sliced thin
1 c sugar peas, cut in thirds
1 can baby corn
1 red pepper, chopped big
1/2 c baby carrots, sliced lengthwise
Basil
Cilantro
1-2 tbsp lime juice
1-2 tbsp fish sauce
-------------->  cook til ready

Smoked Salmon Dip

http://www.marthastewart.com/335589/smoked-salmon-dip-with-bagel-chips?center=0&gallery=274712&slide=258284

• 1/4 cup mayonnaise
• 4 ounces cream cheese
• 1 tablespoon capers, rinsed and drained
• 1 tablespoon red onion, diced small
• 1 to 2 teaspoons fresh lemon juice
• 1/2 teaspoon prepared horseradish
• 2 ounces plus 2 more ounces thinly sliced smoked salmon, coarsely chopped
• 1 tablespoon chopped fresh parsley
• Bagel chips, for serving

In a food processor, combine mayonnaise, cream cheese, capers, red onion, lemon juice, horseradish, and 2 ounces smoked salmon. Process until smooth, about 20 seconds. Transfer to a small bowl and stir in remaining 2 ounces smoked salmon. Top with fresh parsley and serve with bagel chips.

Pretty much as written. But with dill - duh! And mustard

Chickpea Nibbles

http://www.marthastewart.com/319543/chickpea-nibble?center=0&gallery=275143&slide=285102

So-so, but easy and healthy(ish)

Lemongrass Coconut Cheesecake

Based on:


2 cups nilla crumbs
1/2 c butter
1/4 c sugar
2 tsp cinnamon

1 stalk lemongrass
1/2 c coconut milk

3 pkgs cream cheese
1 1/2 c sugar
5 eggs

350 - 45 minutes

Cream Cheese Shortbread

http://www.countryliving.com/recipefinder/cream-cheese-shortbread-toasted-walnuts-recipe-clx1211?click=recipe_sr

1 1/2 c butter, soft

1 pkg cream cheese, soft

1 1/2 c sugar

---------------------> mix in mixer

1 tsp vanilla

---------------------> add

1 1/2 c coconut, toasted

4 c flour

1 tsp salt

---------------------> add, mix briefly

Roll into balls, bake at 350 for 12-14 minutes.

Dip in white and dark chocolate

(((browned really quickly - use mats, or maybe lower temperature)))

White Chocolate Lime Cheesecake

Based on: http://www.bobredfern.com/recipe/key-lime-white-chocolate-cheesecake-recipe

1 box Nilla wafers, smashed
1/2 c butter, melted
Skimpy 1/4 c sugar

4 pkgs cream cheese
1 c sugar
1/4 tsp nutmeg
4 eggs

4 squares bakers white + 1 1/2 Lindt white - melted
1/4 c key lime juice
2 ish tbsp dark rum

1. Mix first 3 ingredients, press into cheesecake pan, bake for a few minutes (5-8?)
2. Use a mixer for the cream cheese, etc - mix til smooth
3. Add chocolate, lime, run; pour into crust

4. Bake at 325 for about 50 minutes - until middle is almost set
5. Turn oven off, leave cheesecake in for about at least 45 minutes

(((cracked - probably needs a water bath)))

Nanaimo Bars

http://www.nanaimo.ca/EN/main/visitors/NanaimoBars.html

Bottom Layer
1/2  cup unsalted butter
¼ cup sugar
5 tbsp. cocoa
1 egg beaten
1 ¼ cups graham wafer crumbs
1 cup coconut
1/2 cup skor bits

Melt first 3 ingredients in top of double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, coconut, and nuts. Press firmly into an ungreased 8" x 8" pan.

Second Layer
1/2 cup unsalted butter
2 Tbsp. and 2 Tsp. cream
2 Tbsp. vanilla custard powder
2+ cups icing sugar

Cream butter, cream, custard powder, and icing sugar together well. Beat until light. Spread over bottom layer.

Third Layer
4  squares semi-sweet chocolate (1 oz. each)
2 Tbsp. unsalted butter

Melt chocolate and butter over low heat. Cool. Once cool, but still liquid, pour over second layer and chill in refrigerator.

Butter chicken

Mish mash of recipes from all over*

3 chicken breasts, chopped
1 c Greek yogurt
1/2 tsp cardamom
1/2 tsp garam masala
1/2 tsp paprika
1 tsp lemon juice
1 tsp ginger
1 tsp garlic
------------------------> mix, marinate (up to a couple hours)
1 tbsp butter
1/2 c onion, diced
1 tsp garlic
1 tsp ginger
------------------------> fry til onions cooked
2 tsp lemon juice
1 tsp chili powder
1 tsp cumin
3 Roma tomatoes, diced
2 tbsp tomato paste
------------------------> cook for a bit, then purée, set aside

2 tbsp butter
chicken mixture
------------------------> cook for 5 minutes
tomato sauce
------------------------> stir, cover, simmer until chicken cooked (10 minutes?)
1/2 c cream
-------------------------> add, cook for 2 more minutes

Serve with rice/naan/whatever

*http://jeenaskitchen.blogspot.ca/2010/01/butter-chicken-recipe-murgh-makhani.html
http://allrecipes.com/recipe/chicken-makhani-indian-butter-chicken/

Chicken Pot Pie

4 chicken breasts, diced

2 tbsp butter

3/4 c onions, diced

------------------------------> fry until chicken cooked

2 tbsp flour

------------------------------> sprinkle and stir

1 c carrots, diced

1 c celery, diced

1/2 c white wine

1/2 c "chicken stock"

1 tsp oregano

1/2 tsp rosemary

1/2 tsp thyme

------------------------------> boil til veggies tender

meanwhile:

2 c flour

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/2 tsp pepper

6 tbsp butter, chopped (3/4 of a stick)

------------------------------> cut with pastry blender or knives

1 1/4 c "buttermilk" - milk plus lemon juice

1 c frozen aged cheddar

------------------------------> mix just until stirred

Scoop chicken/veggie mixture into ramekins. 

Drop biscuits on top. 

Cook @ 375 - 15-20 minutes, depending on size of ramekins

Variation: add 1 tsp each curry powder, cumin, chipotle chile powder to chicken/veggie mix

Inspiration from: 

http://www.jocooks.com/main-courses/individual-easy-chicken-pot-pies/  and http://www.epicurious.com/recipes/food/views/Turkey-Potpie-with-Cheddar-Biscuit-Crust-240566

Lemon Squares

http://allrecipes.com/recipe/the-best-lemon-bars/detail.aspx

1 c butter, softened
1/2 c sugar
2 c flour

4 eggs
1 1/2 c sugar
1/4 c flour
2 lemons, juiced

Icing sugar for the top

1. Preheat oven to 350 degrees F (175 degrees C)
2. In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan
3. Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust
4. Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool.

Cake balls

Chocolate cake
Chocolate buttercream
White fancy chocolate
Butter

Smush, roll, chill, dip

Chocolate Buttercream

http://www.marthastewart.com/343890/chocolate-buttercream

Ingredients

• 10 large egg whites
• 2 1/2 cups sugar
• 32 ounces (8 sticks) unsalted butter, softened
• 24 ounces semisweet chocolate, melted

Directions

1. Whisk whites and sugar in a heatproof mixer bowl until combined. Set bowl over a large saucepan of simmering water, whisking until sugar dissolves and mixture registers 160 degrees on a candy thermometer, about 5 minutes.
2. Transfer bowl to mixer, and whisk on high speed until stiff, glossy peaks form and mixture is cool, about 10 minutes. Reduce speed to medium, and add butter, 1 tablespoon at a time, whisking until incorporated before adding more. Reduce speed to low, and whisk in chocolate. Raise speed to medium-high, and whisk until well combined. (Buttercream can be refrigerated up to 3 days or frozen for up to 1 month. Bring to room temperature before using; beat on low speed until smooth.)

Devil's food cake

http://www.marthastewart.com/330175/devils-food-cake-batter

Ingredients

• 3/4 cup plus 3 tablespoons unsweetened Dutch-process cocoa powder
• 1/2 cup plus 2 tablespoons boiling water
• 3 3/4 cups cake flour (not self-rising), sifted
• 1 1/4 teaspoons baking soda
• 3/4 teaspoon coarse salt
• 15 ounces (3 3/4 sticks) unsalted butter, softened
• 2 3/4 cups plus 1 tablespoon sugar
• 1 tablespoon plus 1 teaspoon pure vanilla extract
• 5 large eggs, room temperature
• 1 1/4 cups whole milk

Directions

1. Mix cocoa powder and boiling water in a bowl until smooth. Let cool.
2. Sift flour, baking soda, and salt into a large bowl. Beat butter and sugar with a mixer on medium speed until pale and fluffy, 3 to 4 minutes. Beat in vanilla. Add eggs, 1 at a time, beating well after each addition and scraping bowl as needed.
3. Pour milk into cocoa mixture in a slow, steady stream, whisking until smooth. With mixer on low speed, add flour mixture to butter mixture in 3 additions, alternating with cocoa-milk mixture, starting and ending with flour mixture. Use immediately.

White Chicken Chili

Allrecipes: http://allrecipes.com/recipe/white-bean-chicken-chili/


3 chicken breasts, rubbed with spice
Oil
1/2 onion, diced
1 clove garlic

1 can chicken broth
1 bottle Herdez salsa verde
6 Roma tomatoes, diced
1 tsp oregano
2 tsp cumin
1 tsp ancho chile powder
1 jalapeño

1 can navy beans
1 can Romano beans
1 1/2 ish cups frozen corn


1. Fry chicken, onion, garlic for a few minutes
2. Add the next bunch of stuff, simmer a bit
3. Pull out the chicken breasts and shred
4. Add back, with beans and corn
5. Cook a bit more (while waiting for the cornbread to be done)
6. Serve with cornbread

Cheesecake brownies - take two

3/4 c. flour
1 tbsp cinnamon
2 tsp chipotle chile powder
1 tsp bpow
1 tsp salt

5 squares semi-sweet
5 squares unsweetened
1 1/2 sticks butter (3/4 cup)
1 1/4 c. sugar
3 eggs

(mixed as per http://www.alanskitchen.com/DESSERTS/Brownies/NM_Cinnamon_Chile_Brownies.htm)

Normal cheesecake recipe (1 pkg, 1 egg, 1/4 c sugar)

1. Prep bowl: flour, etc
2. Melt butter/chocolate
3. Beat in sugar, then eggs
4. Add flour mixture
5. Put some brownie in muffin cup (any size)
6. Add some cheesecake
7. Cook til cooked (350)
8. (optional) Drizzle with melted chocolate
9. Yummy!!!

Grilled Corn and Potato Salad

Calgary Sun

• 12 small potatoes (about 1-1/2 lb/750 g), unpeeled
• 2 Tbsp. (30 ml) fresh lime juice
• 1 Tbsp. (15 ml) vegetable oil
• 1/2 tsp (2 ml) ground cumin
• 2 cobs corn
• 1 poblano pepper
• 1 sweet red pepper, diced
• 1/2 cup (125 ml) light mayonnaise
• 1/3 cup (75 ml) light sour cream
• 1/4 cup (50 ml) chopped fresh Cilantro
• 1/2 tsp (2 ml) salt
• 1/4 tsp (1 ml) pepper

In saucepan of boiling, salted water, cook potatoes just until tender, about 15 minutes. Drain and cool slightly; peel if desired and cut each in half. Place in large bowl. Meanwhile, in glass dish just big enough to hold corn, stir together lime juice, oil and cumin. Add corn and roll to coat all over. (Can be prepared up to 1 hour ahead.)

Place corn and poblano pepper on greased grill over medium heat; close cover and cook until kernels are golden brown and pepper is charred all over, turning pepper often, about 10 minutes. Remove vegetables from grill. Brush corn with any remaining marinade. Place pepper under inverted bowl. Break corn cobs in half and place cut sides down; cut kernels off with sharp knife. Add to potatoes. Peel, seed and dice poblano pepper; add to bowl along with red pepper.

In small bowl, stir together mayonnaise, sour cream, coriander, salt and pepper. Pour over potato mixture and toss gently to coat. Taste and add more salt and pepper if needed.