HOMEMADE HOISIN SAUCE



(RECIPE POSTED BY APRYL WENTZ-FRITZ)

4 tablespoons soy sauce
2 tablespoons black bean paste or peanut butter
1 tablespoon honey or molasses
2 teaspoons white wine vinegar
1/8 teaspoon garlic powder
2 teaspoons sesame oil
20 drops hot sauce
1/8 teaspoon black pepper

Combine all ingredients together.

NANAIMO CHEESECAKE

RECIPE POSTED BY MARNEY BREATHAT)

2-1/2 cups Oreo Baking Crumbs
1/2 cup butter, melted
1/4 cup chopped pecans
1/4 cup flaked coconut
4 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
1 cup sugar
3 Tbsp. Bird's Custard Powder
4 eggs
1/2 cup whipping cream
6 squares Baker's Semi-Sweet Chocolate

***** If you want mint nanaimo cheesecake*****
Few drops green food colouring
Peppermint Extract

PREHEAT oven to 350°F. Mix baking crumbs, butter, pecans and coconut; press firmly onto bottom of 13x9-inch baking pan. Refrigerate while preparing filling.

BEAT cream cheese, sugar and custard powder in large bowl with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.

BAKE 40 min. or until centre is almost set. Cool. Refrigerate 3 hours or overnight. Place whipping cream and chocolate in saucepan. Cook on low heat until chocolate is completely melted and mixture is well blended, stirring occasionally. Pour over cheesecake. Refrigerate 15 min. or until chocolate is firm. Store leftover cheesecake in refrigerator.

GRAMMA’S RASPBERRY MOUSSE CAKE

(RECIPE POSTED BY MANON VEILLEUX) looks really good. :))

4 cups mini marshmallows
1 cup whipped cream
1 Angel Food cake, cut in small pieces
1 bag (600g) frozen raspberries
1 box (170g) Jell-O
3 cups boiling water

Melt 3 cups of marshmallows in boiling water and Jell-O.
Cool.
Incorporate the remaining cup of marshmallows, whipped cream, cake and raspberries.
Pour into a wreath cake pan. Refrigerate.
Unmould and serve.

BBQ SAUCE

If you run out of BBQ sauce and don't have time to the run to the store... just try this.

Mix:
1 cup of ketchup
1 cup of a cola soda drink.
Cook over medium heat till thickened. It works and tastes good too!

COFFEE SHOP CORN MUFFINS

(Made those the other day to go with my chili and was pleasantly surprised @ how good and moist they tasted, will definitely make them again)

1 1/4 cups cornmeal
1 cup flour
1/3 cup packed brown sugar
1/3 cup sugar
1 tsp baking soda
1/2 tsp salt
1 egg
1 cup buttermilk (you can use 1 tbsp. vinegar in a cup of milk)
3/4 cup oil

In a bowl, combine cornmeal, flour, sugars, baking soda and salt.
In another bowl, beat egg, buttermilk and oil; stir into dry ingredients just until moistened.
Fill greased or paper-lined muffin cups three-fourths full.
Bake at 425 degrees F for 12-15 minutes or until muffins test done.
Cool for 10 minutes before removing to wire rack.

LINK FOR FACEBOOK GROUP

http://www.facebook.com/#!/groups/113871822023151/

CARROT CAKE WITH CREAM CHEESE ICING

(RECIPE POSTED BY THEODORE ALTON MCELROY)

4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans

1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

To Make Frosting:
In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

TEQUILA CHRISTMAS CAKE

(RECIPE POSTED BY LINDA MORIN)

Once again this year, I've had requests for my Tequila Christmas Cake recipe so here goes:
Please keep in your files as I am beginning to get tired of typing this up every year!

1 cup sugar
1 tsp. baking powder
1 cup water
1 tsp. salt
1 cup brown sugar
Lemon juice
4 large eggs
Nuts

1 bottle tequila
2 cups dried fruit

Method:
Sample the tequila to check quality. Take a large bowl; check the tequila again to be sure it is of the highest quality. Repeat. Turn on the electric mixer. Beat one cup of butter in a large fluffy bowl. Add 1 teaspoon of sugar. Beat again. At this point, it is best to make sure the tequila is still OK. Try another cup just in case. Turn off the mixerer thingy. Break 2 eegs and add to the bowl and chuck iin the cup of dried fruit. Pick the fruit up off the floor. Mix on the turner. If the fried druit getas stuck in the beaterers, just pry it loose with a drewscriver. Sample the tequila to test for tonsisticity. Next, sift 2 cups of salt, or something. Check the tequila. Now shift the lemon ice strain your nuts. Add one table. Add a spoon of sugar, or somefink. Whatever you can find. Greash the oven. Turn the cake tin 360 degrees and try not to fall over. Don't forget to beat off the turner. Finally, throw the bowl through the window. Finish the tequila and wipe the counter with the cat.

CHEDDAR BISCUITS

(RECIPE POSTED BY MANON VEILLEUX)

(like those at Red Lobsters)

2 cups all-purpose flour (unbleached or regular)
3 tsp. baking powder
1 tsp. salt
1/4 tsp. garlic powder
1/3 cup butter, cold, cut into chunks
2 Tbsp. canola or vegetable oil
1 heaping cup grated cheddar cheese (sharp flavoured is best)
1/2 - 2/3 cups milk

3 Tbsp. butter
1/2 tsp. garlic powder
1/2 tsp. dried parsley flakes or 1 Tbsp. fresh parsley, finely chopped

Preheat oven to 400° F.

In a large bowl, combine flour, baking powder, salt and garlic powder. Whisk together to combine thoroughly. Add chunks of butter. Using a pastry cutter or two knives, cut butter into flour until it is coarse, pea-sized (doesn't need to be fine). Add oil, grated cheddar cheese and 1/2 cup milk. Stir together. Keep adding milk a bit at a time, just until the dough is moistened and no longer dry and powdery. (Shouldn't be sticky, just moist enough to hold together).

Drop approximately 1/4 cup portions of the dough onto an un-greased cookie sheet using an ice cream scoop or large spoon.

Bake for 15-17 minutes. While biscuits are baking, melt 3 tablespoons butter is a small bowl in your microwave. Stir in 1/2 teaspoon garlic powder and the parsley.

When biscuits come out of the oven, use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. Serve warm.

Makes one dozen biscuits.

Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 servings

CHOCOLATE TURTLE CAKE

(this recipe was sent to me by my cousin's wife Manon V., she's an amazing cook and this cake looks really good. :)) tx Manon.

1 box Betty Crocker® SuperMoist® devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
1 bag (14 oz) caramels
1/2 cup evaporated milk
1 cup chopped pecans
1 bag (6 oz) semisweet chocolate chips (1 cup) Ice cream or Whipped cream, if desired
Caramel and chocolate toppings, if desired
Chopped pecans, if desired

Heat oven to 350°F (325°F for dark or nonstick pan).
Grease or spray bottom of 13x9-inch pan.
Make cake batter as directed on box.
Pour half of the batter into pan.
Bake 22 minutes. Refrigerate remaining batter.
Meanwhile, in 1-quart saucepan, heat caramels and evaporated milk over medium heat, stirring frequently, until caramels are melted. Stir in pecans.
Pour caramel mixture over warm cake in pan.
Sprinkle with chocolate chips.
Spread with remaining batter.
Bake 25 to 28 minutes or until cake springs back when lightly touched.
Run knife around sides of pan to loosen cake.
Cool at least 30 minutes.
Serve with ice cream, drizzle with toppings and sprinkle with pecans. Store loosely covered.

CHIPITS SKOR TOFFEE BANANA RUM BREAD

(RECIPE POSTED BY MANON VEILLEUX)  it quite yummy!!! :))

2 1/2 cups flour
1 cup granulated sugar
3 1/2 tsp baking powder
1 tsp salt
1/2 cup plus 2 tbsp milk
1/4 cup oil
2 tbsp rum (or 2 tsp rum extract)
1 egg
1 cup mashed banana (about 3 medium)
1 cup chopped nuts
1 1/3 cup CHIPITS® SKOR® Toffee Bits

Preheat oven to 350°F (180°C).
Grease and flour two 8 1/2 x 4 1/2-inch (1.5 L) loaf pans.
Stir together flour, sugar, baking powder and salt in a large bowl. Add milk, oil, rum, egg and banana; stir with a wooden spoon until well blended. Stir in nuts. Spread about 1 1/4 cups batter in the bottom of each loaf pan. Top batter with 1/2 cup toffee bits. Divide remaining batter between each pan, spreading evenly. Sprinkle each with an equal portion of remaining toffee bits.
Bake for 30 to 35 minutes or until a tester inserted into the center of each loaf comes out clean. (Bread will sink slightly in the center.) Remove to a wire rack. Loosen the sides of the bread from the pans with a knife. Cool for 10 minutes; remove from the pans. Cool completely. Makes 2 loaves.

CHOCOLATE RUM BALLS

1/2 cup butter
1/2 cup sifted powdered sugar
3/4 cup semi-sweet chocolate chips
2 eggs, slightly beaten
1 pinch salt
4 tbsp dark rum
1 3/4 cups vanilla wafer crumbs (about 40 small wafers)
chocolate shots for rolling, ground nuts or coconut, for rolling

Combine butter, powdered sugar and chocolate chips in a microwavable bowl. Microwave on low to melt - do not cook.
Stir in beaten eggs and salt until thick and smooth.
Add rum and crumbs then mix well.
Refrigerate until mixture is stiff enough to form balls (about 3 hours).
Roll balls in chocolate shots, ground nuts or coconut. Chill.
Yields: 24-36 balls.

CHOCOLATE GRAHAM TOFFEE BARK

(RECIPE POSTED BY ELLEN SAPLAMAEFF)
(easy to make)

Ingredients:
1/2 pound (two sticks) butter
1/4 cup brown sugar
1/4 cup granulated white sugar
1/2 box (about) graham crackers (not crumbs)
2 cups semi-sweet chocolate chips (too much chocolate recommend using only half)
1 cup chopped macadamia nuts (any kind of nut is just as good)

Preparation:
Preheat oven to 350 degrees F.
Line a 10 x 15-inch jelly-roll pan with non-stick foil.
Arrange whole graham crackers to fit the bottom of the pan in a single layer, breaking up the last few to fit the space.
Melt butter in a medium saucepan over medium heat. Add brown sugar and white sugar. Stir to combine.
Bring mixture to a boil. Reduce heat and let the mixture gently bubble for 4 minutes. Remove from heat.
Carefully pour sugar/butter mixture evenly over the graham cracker layer. Spread to cover.
Bake for 10 minutes.
When done, remove from oven and let rest until bubbling subsides.
Sprinkle chocolate chips evenly over the top. Wait about 2 minutes for chocolate to melt, then use a spatula to gently spread chocolate chips into an even layer on top of the toffee graham crackers.
Sprinkle with the chopped macadamia nuts, pressing down gently into the chocolate.
Cool to room temperature, then refrigerate for 2 hours. Peel foil from chilled bark. Break into 2-inch irregular pieces.

Refrigerate any leftovers.

SALT WATER TAFFY, CREAMY PULLED CANDY, BROWN SUGAR TAFFY

(RECIPE POSTED BY BARBARA DENHAM SULZ)

SALT WATER TAFFY

3/4 cup light corn syrup
1 tbsp cornstarch
1 cup sugar
2/3 cup water
1 tsp salt
2 tbsp butter
2 tsp vanilla

Combine the corn syrup, water, sugar, cornstarch, butter and salt in a heavy saucepan. Cook over medium heat stirring constantly until the temperature on a candy thermometer reaches 266F degrees. Remove from the heat and add vanilla. Pour into an 8 inch buttered pan. When cool enough to handle, pull the taffy until satiny and stiff. (Keep hands buttered lightly). Pull into long strips and cut with kitchen shears into 1 inch pieces. Wrap each piece with wax paper.

CREAMY PULLED CANDY
(This is similar to salt water taffy recipe in flavor and texture)
2 cups sugar
1/4 cup heavy cream
1/2 cup whole milk
1/2 tsp vanilla

Combine sugar, milk and cream; bring to a boil stirring constantly; cook to 250F degrees on candy thermometer.
Pour on a well buttered marble slab and let cool a little.
When candy mixture starts to cool add vanilla and salt; start pulling.
Pull into a long ropes and cut into pieces with cold scissors.

BROWN SUGAR TAFFY
1 cup butter
1 1/4 cups brown sugar
5 tbsp warm water
1 tbsp corn syrup
3/4 Cup molasses
Nuts-OPTIONAL

Combine water, butter, sugar, corn syrup and molasses in a large saucepan; heat slowly until sugar dissolves.
Cook stirring constantly until candy thermometer reaches 254F degrees or to hard ball stage.

Pour mixture into a buttered pan. Nuts: Sprinkle over mixture now.
Lift corners of candy and fold to middle to cool evenly and keep soft.
Pull candy lightly about ten minutes; pull out in strips and cut in pieces and wrap in wax paper

STRAWBERRY MARGARITA JELLO-O SHOOTERS

Yields 24-30 shooters

Strawberry Prep:
1.Cut the bottoms of the strawberry flat to get them to stand upright. When you do so, make sure that you do not cut off so much that there is a hole at the bottom.
2.Use a huller or apple corer to empty out the strawberry.
3.Once the strawberries have been emptied, use a towel to pat the outside of the strawberries dry.
4.Check each strawberry and make sure there is not a hole in the bottom before you start filling.

Margarita Mix:
1 box Strawberry Jell-O
8 ounces tequila
6 ounces triple sec
Salt for garnish

1.Boil one cup of hot water in a saucepan, then add in Jell-o powder and whisk until powder is completely dissolved, about 2 minutes. Set aside. Measure out 1/4 cup of cold water and set aside.
2.Combine tequila and triple sec, in cocktail shaker filled with ice. Add liquour mixture to cold water and stir to combine. Then add cold liquour mixture to hot Jell-o mixture and stir to combine.
3.Pour final Jell-o mix into strawberries and chill overnight. Dip your finger in water or use a moistened brush to wet the edge of the strawberries, dip and rotate the strawberries in salt to rim. Garnish with cut lime triangles to finish

NOTE:
-Use the real Jell-o mix and not a store brand, as the store brands tend not to set up as firmly.
-Choose the freshest strawberries you can find.
-These are best made the night before and served the next day.
-Fill your strawberries as high as possible, as the Jell-O will sink a bit in the middle

FAVORITE FRUITCAKE

3 cups flour
1 1/2 cups sugar
2 tsp. salt
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. nutmeg
1 cup orange juice
1 cup oil
4 eggs
1/4 cup dark corn syrup

2 cups golden raisins
1 pound candied mixed fruit
2 cups pecan halves

Preheat oven to 275 degrees.
Line two loaf pans with foil and spray with cooking spray.
Combine all ingredients (EXCEPT FRUITS AND NUTS) in a large mixing bowl. Mix on low until combined then beat for 3 minutes on medium-high, scraping bowl occasionally.
Stir in fruits and nuts.
Divide mixture into prepared pans.
Bake 2 1/2 - 3 hours or until toothpick inserted comes out clean. Cover with foil the last hour of baking to prevent over-browning, if necessary.
Brush with glaze. (Recipe follows)
Wrap in plastic wrap and store in the refrigerator.

Glaze: (optional)
1/2 cup sugar
1/2 cup water

Boil sugar and water together about 10 minutes. Cool then brush over cooked fruitcakes.

CHERRY CHOCOLATE KISSES

Yield: 36 cookies

1 cup unsalted butter, softened
1 cup powdered sugar
1/8 tsp. salt
2 tsp. maraschino cherry “juice”
1/4 tsp. almond extract
2 and 1/4 cups flour
1/2 cup maraschino cherries, chopped
Granulated sugar, for sprinkling the cookies
36 milk chocolate kisses, unwrapped

Preheat the oven to 325 degrees.
In the bowl of your standing mixer fitted with the paddle attachment, beat the butter at medium speed until creamy, about 1 minute.
Reduce the speed to the lowest setting and slowly add the powdered sugar and salt.
Add the cherry juice and the almond extract until combined.
With the mixer still on low, slowly add the flour, scraping down the sides of the bowl as needed.
Increase the mixer speed to medium and add the cherries.
Shape the dough into 1-inch balls, and place the balls on a baking sheet, approximately 2 inches apart.
Using your thumb, gently press each cookie in its center until the cookie is about 1/2-inch thick.
Sprinkle each cookie with a little granulated sugar.
Bake the cookies until the bottoms are lightly browned, about 14 minutes.
Once removed from the oven, immediately press a chocolate kiss into each cookie’s center.
Transfer the cookies to a wire rack to cool completely.

DOUBLE PEANUT BUTTER COOKIES

1/2 cup butter or margarine, softened
3/4 cup sugar
1/3 cup creamy peanut butter
1 egg
1/2 tsp vanilla extract
1 1/4 cups flour
1/2 tsp baking soda
1/4 tsp salt
1 cup REESE'S Peanut Butter Chips

1 Heat oven to 350°F.

2 Beat butter, sugar and peanut butter in large bowl until creamy. Add egg and vanilla; beat well. Stir together flour, baking soda and salt; gradually add to butter mixture, beating until well blended. Stir in peanut butter chips; drop by scant 1/4 cupfuls onto ungreased cookie sheet, 6 cookies per sheet.

3 Bake 12 to 16 minutes or until lightly browned around edges. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely.
About 1-1/2 dozen cookies

SANTA BROWNIE

(RECIPE POSTED BY SHEILA BELL MCKAY)
Use mini brownies, butter cream icing or whip cream with pepermint flavoring or cream cheese icing

PIZZA POPS

(RECIPE POSTED BY SHEILA BELL MCKAY)

"Dough"
1 cup sour cream
1 pkg yeast (2 T)
1/2 cup warm water
1 tsp. sugar
3 beaten eggs
1 cup lard
1/2 tsp. salt
3 tbsp. sugar
4 cup flour

Dissolve 1 t. sugar in warm water & add yeast. Stand 10 minutes.
Combine sour cream & beaten eggs. Cut lard into flour, sugar & salt mixture.
Combine yeast, sour cream mixture & flour. Mix well.
Refrigerate overnight.
Roll out thin and cut in circles. Fold over circle, fill with cold filling, pinch edges together & fork mark the edges.
Place on greased cookie sheet. Bake @ 375F for 15-20 minutes. Freeze well.

"FILLING"
1 lb. shredded mozzarella
2 lb. cooked ground beef (optional)
1 can mushrooms or fresh sliced mushrooms
1 grated onion
1 green or red pepper diced
1/2 lb. cubed or sliced peperoni
1/4 lb. cubed or sliced ham
12 oz pizza sauce (2 small cans, 1 squeeze bottle)
3 tbsp. Parmassan cheese

Mix all the ingredients together..fill the circles.