Nick also has some recipes here
1-1/4 sticks butter or margarine
2 cups brown sugar
1 tablespoon vanilla
Mix well and add:
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
Once dry ingredients are incorporated add the following, saving approximately 1/4 cup of each to sprinkle on top of bars:
1 cup chocolate chips
1 cup butterscotch chips
1 cup chopped nuts
Bake 30 - 40 minutes, until golden brown.
200 g flour (approx. 1 1/2c)
1 tsp. baking powder
80g soft butter (just under 6Tbsp)
60g sugar (1/4c)
1/4 tsp cinnamon
4-5 tbsp. fruit juice (fresh orange or apple are recommended)
Mix the above in a mixer to form a ball of dough.
Lightly grease 22/24cm (9-10") spring form pan. Spread dough out evenly with fingers and make a 3cm edge up side of pan.
400g Berries, raspberry or goose berries are good choices (more makes it better!) (1- 1 1/2 pints)
*100g Creme Fraiche (about 7 Tbsp.)
2 eggs (or 4 egg whites)
50-80g sugar or honey (1/4c. +/-)
1/2 tsp cinnamon
dash clove (optional)
1 ripe banana mashed
50g oat flakes coarsely ground (1/2c.)
80g ground hazelnuts or almonds (about 3 oz.)
Mix creme fraiche, eggs, sugar, cinnamon (& cloves) and oat flakes. Blend in the mashed banana and ground nuts.
Spread 1/2 the above filling onto the dough, then spread 2/3's of the fruit, then rest of filling and finish with the fruit.
Bake about 50 minutes until "golden" colored. Turn off oven and let cake stand 5 minutes in oven before taking it out. Go around edge of cake with some sort of knife/spatula to loosen cake from the pan. Remove spring form side. Let cool and later hopefully - Guten Appetit!! Is goood served with whipped cream or vanilla ice cream.
NOTE: The fruit can be anything in season - berries, apricots, plums - you pick it.
* A substitution for creme fraiche is 50% sour cream combined with 50% heavy cream, let mixture sit on counter in covered container for 12 hours, then refrigerate for 24 hours.
1 sleeve/pkg. plain graham crackers crushed or 1/3 lb pre-crushed crumbs
1/4c. brown sugar
5tbsp. melted butter
Blend well. Divide amongst the muffin cups starting with 1 heaping tablespoon full and divvying up the remainder. Press the crumbs into the cups bringing the crumbs about 1/2 way up the sides. Chill.
8oz. cream cheese - softened
1/4c. sour cream
finely grated zest of 1 lemon
juice from 1/2 lemon
Beat the cream cheese with the sugar until smooth. Add the rest of the ingredients and blend well. Spoon the filling into the chilled crusts. Bake for 15-20 minutes until the tarts are just puffed - DON'T OVER BAKE! Cool on a rack until they are room temperature. Gently pull the 2 ends of the wax paper tabs to loosen the tarts, leaving them still in the pan. Cover and chill 4 hours and then remove from pan and pull off paper. Enjoy!
8 cups hot cooked rice
1 1/2 - 2 cups "Our Favorite Vinaigrette" (see below)
1 sweet red pepper, stemmed, cored, and cut into thin julienne
1 green pepper, stemmed, cored, and cut into thin julienne
1 medium-size purple onion, peeled and diced
4 scallions (green onions), cleaned and finely sliced
1 cup dried currants
2 shallots, peeled and finely diced
1 package (10 ounce) frozen peas, thawed and blanched in boiling salted water 2 min.
1/2 cup pitted black olives (preferably imported), finely chopped
1/4 cup chopped Italian parsley
1/2 cup chopped fresh dill
salt and pepper, to taste
1. Transfer rice to a mixing bowl and pour 1 1/2 cups vinaigrette into rice. Toss thoroughly. Cool to room temperature.
2. Add remaining ingredients (*) and toss thoroughly. Taste, correct seasoning, and add additional vinaigrette if you like.
3. Serve immediately, or cover and refrigerate up to 4 hours. Return to room temperature before serving.
* I find it easiest to toss the veggies before adding so they blend in more evenly.
1. Measure mustard into a bowl. Whisk in vinegar, sugar, salt, pepper and herbs to taste.
2. continue to whisk mixture while slowly dribbling in the olive oil until mixture thickens. Adjust seasoning to taste. Cover until ready to use. (Vinaigrette is best if made just before it is to be used.) If necessary, whisk again before serving.
1/2c. chunky tomato sauce (not too much juice)
3c. roasted vegetables (peppers, onion, squash - whatever)**
1/2c. cheese (optional)
Spread the tomato sauce on the dough, top with the roasted veggies & cheese. Bake in preheated 400¡ oven for 15 minutes covered, then for 5-10 minutes uncovered.
* Use what you like - I use parsley, sage, rosemary & basil (thyme would probably be good too)
** I roast the veggies in one pan with a bit of olive oil at 450 degrees for about 30 minutes.
Blend all this together in large bowl.
1 1/2 c. Buttermilk
3 Tblsp. Molassas
2 Tblsp. Butter, melted (optional)
Whisk the liquids together. Add liquids into the flour mixture. Stir until most of the dry stuff is incorporated, then scoop out of bowl onto floured surface and knead in a few tablespoons of flour until it is not sticky. Form dough into a circle and press into a 9" round cake pan (lightly greased & floured). Score top into a cross. Bake 50 minutes in a 375 degree oven.
1/4 tsp saffron threads
- Boil water, add saffron and let sit 10 minutes
2 tbsp olive oil
1 red bell pepper, diced
1 med onion, diced
2 cloves garlic
- Saute unit onions are golden (about 10 minutes). Reduce heat to medium.
1 1/2c rice
- Add to veggies, coat with oil and cook 3-4 minutes
2c escarole or chard
1c canned tomatoes (drained)
3/4 tsp paprika
1/2 tsp salt
- Add to rice & veggies and cook 20-40 minutes covered (depending on type of rice used - brown takes longer)
1 - 15oz can cannellini
1 small jar marinated artichokes
- Stir in peas and beans gently, place artichoke hearts on top and let cook
5 minutes. Let stand 5 minutes.