Frozen Lemon Puff

Guaranteed raves and a great make ahead

Frozen Lemon Puff
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Ingredients
  1. 5 eggs (separate 3 and reserve whites)
  2. 3/4 cup fresh lemon juice 175ml
  3. 1 cup sugar 250ml
  4. 2 cups whipping cream 500ml
  5. vanilla wafers to cover bottom and sides of pan
  6. dash cream of tartar
  7. 1/4 cup icing sugar 60ml
Instructions
  1. Whisk 2 eggs and 3 egg yolks, lemon juice and sugar together in the top of a double boiler and cook until thick, stirring constantly. Cool. Whip the cream and fold into lemon mixture. Line sides and bottom of a 9″ (23cm) springform pan with vanilla wafers. Pour lemon mixture into the pan. Beat the 3 egg whites until foamy. Add cream of tartar and icing sugar and beat until peaks are stiff. Spread on the lemon mixture and brown under the broiler. (watch carefully!) Cover with foil making sure it doesn’t touch the meringue. Freeze 8 hours or more. Remove from freezer (taking foil off immediately) at least 1 1/2 hours before serving. Serves 10-12
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Little Sticky Toffee Puddings

The perfect make-ahead winter dessert. You can make and freeze the puddings and the toffee sauce will keep indefinitely in the fridge (or until the kids find it!) and it serves 8

Little Sticky Toffee Puddings
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Ingredients
  1. 1 cup water
  2. 1/2 tsp. vanilla
  3. 1/2 tsp. baking soda
  4. 1 cup dried cranberries
  5. 3/4 cup butter
  6. 2/3 cup sugar
  7. 2 eggs
  8. 1 cup flour
  9. 1/4 tsp. baking powder
Toffee Sauce
  1. 1 cup brown sugar
  2. 1/2 cup butter
  3. 1/2 cup whipping cream
Instructions
  1. Butter 8, 1/2 cup ramekins. Bring water to a boil and add vanilla and baking soda, then add dried cranberries and set aside to cool.
  2. Cream butter and sugar until light and fluffy.
  3. Lightly beat eggs and gradually add to butter mixture in 3 stages.
  4. Sift flour and baking powder together and gently fold into batter. Fold cranberry mixture into batter. Portion into ramekins and bake at 350 F. for 25 minutes.
  5. To prepare Toffee Sauce, combine sauce ingredients in saucepan and stir over low heat until sugar is dissolved. Simmer until sauce thickens.
  6. To serve, remove puddings from ramekins by running a knife around edge. Invert on plate and drizzle with warm Toffee Sauce.
Instructions
  1. Butter 8, 1/2 cup ramekins. Bring water to a boil and add vanilla and baking soda, then add dried cranberries and set aside to cool.
  2. Cream butter and sugar until light and fluffy.
  3. Lightly beat eggs and gradually add to butter mixture in 3 stages.
  4. Sift flour and baking powder together and gently fold into batter. Fold cranberry mixture into batter. Portion into ramekins and bake at 350 F. for 25 minutes.
  5. To prepare Toffee Sauce, combine sauce ingredients in saucepan and stir over low heat until sugar is dissolved. Simmer until sauce thickens.
  6. To serve, remove puddings from ramekins by running a knife around edge. Invert on plate and drizzle with warm Toffee Sauce.
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I’m not aging, I just need repotting.

Bean Stuff

A tasty variation of chili and absolutely perfect for holiday get-togethers

Bean Stuff
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Ingredients
  1. 6 slices bacon
  2. 1 lb. lean ground beef 500g
  3. 1 onion, chopped
  4. 1 green pepper, chopped
  5. 1 garlic clove, minced
  6. 2 Tbsp. molasses 30ml
  7. 2 Tbsp. brown sugar 30ml
  8. 2 tsp. dry mustard 5ml
  9. 1/3 cup vinegar 75ml
  10. 19 oz. can tomatoes 540ml
  11. 14 oz. can kidney beans 398ml
  12. 14 oz. can lima beans, drained 398ml
  13. 14 oz. can pork & beans 398ml
  14. 1 tsp. worcestershire sauce 5ml
  15. salt, pepper & tabasco sauce, to taste
Instructions
  1. Fry bacon until crisp. Crumble. Brown beef and onion. Combine with remaining ingredients in a large casserole. Bake at 300F (150C)oven for 2 hours. Serve with caesar salad and baguette sticks. Serves 4-6
  2. Book Reference – The Best of the Best – Vol. 1 (Page: 240), The Best of Bridge (Page: 96)
Instructions
  1. Fry bacon until crisp. Crumble. Brown beef and onion. Combine with remaining ingredients in a large casserole. Bake at 300F (150C)oven for 2 hours. Serve with caesar salad and baguette sticks. Serves 4-6
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Romaine Salad with Oranges and Pecans

A real favourite!

Romaine Salad with Oranges and Pecans
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Ingredients
  1. 2 heads Romaine lettuce (wash & tear
  2. into bite-sized pieces
  3. 1 cup pecan halves, toasted 250 mL
  4. 2 oranges, peeled & sliced
Dressing
  1. 1/4 cup vinegar 60 mL
  2. 1/2 cup vegetable oil 125 mL
  3. 1/4 cup sugar 60 mL
  4. 1 tsp. salt 5 mL
  5. 1/2 small red onion, chopped
  6. 1 tsp. dry mustard 5 mL
  7. 2 Tbsp. water 30 mL
Instructions
  1. Place lettuce, pecans and oranges in salad bowl. Combine dressing ingredients in blender. Blend until well mixed. Make ahead and refrigerate until ready to toss salad. Use extra dressing as a dip for fresh fruit! Serves 6-8.
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Super Salad

This salad is ideal for serving at buffets and barbecues

Super Salad
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Ingredients
  1. Super Salad
Ingredients
  1. 1 HEAD ROMAINE LETTUCE
  2. 1 HEAD BUTTER LETTUCE
  3. 1 HEAD ICEBERG LETTUCE
  4. 1/2 CUP GRATED PARMESAN CHEESE
  5. 2 OZ. BLUE CHEESE, CRUMBLED
  6. 3 AVOCADOS, PEELED & SLICED
  7. 1 LARGE CUCUMBER, PEELED & DICED
  8. 1 1/2 CUPS CHERRY TOMATOES, HALVED
  9. 6 SLICES OF BACON, COOKED CRISP & CRUMBLED
  10. 1 RED PEPPER, SLICED
  11. 1 GREEN PEPPER, SLICED
  12. 1/2 CUP SLICED RIPE OLIVES
  13. 8 OZ BOTTLE ITALIAN DRESSING
  14. FRESH PARSLEY, CHOPPED
Instructions
  1. WASH, DRY AND TEAR SALAD GREENS INTO A LARGE SALAD BOWL. SPRINKLE WITH CHEESE. ARRANGE REMAINING INGREDIENTS ON TOP, TOSS WITH DRESSING AND SPRINKLE WITH PARSLEY.
  2. SERVES 12-14
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THE BEST WAY TO FORGET ALL YOUR TROUBLES IS TO WEAR TIGHT SHOES

Parmesan Crisps

Delicious with soups or salads (or just nibbling a few at a time)

Parmesan Crisps
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Ingredients
  1. 3/4 Cup (175mL) coarsely shredded fresh parmesan cheese
  2. 1 Tsp. Flour
Instructions
  1. Preheat oven to 350 F. (180C). Line a cookie sheet with parchment paper or coat with vegetable oil. In a small bowl, stir cheese and flour together. Spoon 1 rounded teaspoon cheese mixture onto baking sheet. Gently spread mixture to form small circles about 2″ in diameter. Fill sheet with 4 or 5 circles, leaving at least 2″ between each one. Bake in center of oven until golden, about 5-7 minutes. Cool crisps completely on baking sheet before removing. Repeat until all cheese mixture is used. Crisps can made up to 1 day before serving. Store at room temperature in an airtight container. Makes 10-12 crisps.
nstructions
  1. Preheat oven to 350 F. (180C). Line a cookie sheet with parchment paper or coat with vegetable oil. In a small bowl, stir cheese and flour together. Spoon 1 rounded teaspoon cheese mixture onto baking sheet. Gently spread mixture to form small circles about 2″ in diameter. Fill sheet with 4 or 5 circles, leaving at least 2″ between each one. Bake in center of oven until golden, about 5-7 minutes. Cool crisps completely on baking sheet before removing. Repeat until all cheese mixture is used. Crisps can made up to 1 day before serving. Store at room temperature in an airtight container. Makes 10-12 crisps.
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