Wrapped Brie with Caramelized Onions and Pepper Jelly


Wrapped Brie with Caramelized Onions and Pepper Jelly
  1. 1 Tbsp. butter
  2. 1/2 sweet onion, thinly sliced
  3. salt and pepper to taste
  4. 1/4 cup sherry
  5. 2 Tbsp. chopped pecans
  6. 2 sheets phyllo pastry
  7. 2 Tbsp. butter, melted
  8. 7 oz. round of Brie cheese
  9. 3 Tbsp. red or green pepper jelly
  1. Preheat oven to 350 F. Melt butter in frying pan over medium heat. Add onions, salt and pepper; cook until onions are golden. Add sherry, bring to a boil, reduce heat and simmer until liquid is evaporated. Cool. Stir in pecans. Brush each phyllo sheet with melted butter, fold in half and place one on top of the other. Place on baking sheet, set Brie in center and top with pepper jelly. Gather phyllo up around sides of Brie to create a raised, ruffled edge. Spoon onions into middle, and brush sides of phyllo with remaining melted butter. Bake for 15 minutes. Serve warm with water biscuits. Serves 8.
  1. A nice box of chocolates provides your total daily intake of calories in one place. Isn’t that handy?
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A nice box of chocolates provides your total daily intake of calories in one place. Isn’t that handy?

Disappears immediately!

Fresh Apple Cookies

These cookies are a nice alternative to bars or squares

Fresh Apple Cookies
  1. 2 cups flour
  2. 1 tsp. baking soda
  3. 1/2 cup butter, softened
  4. 1 1/3 cups packed brown sugar
  5. 1/2 tsp. salt
  6. 1 tsp. cinnamon
  7. 1 tsp. ground cloves
  8. 1/2 tsp. nutmeg
  9. 1 egg, beaten
  10. 1/4 cup apple juice or milk
  11. 1 cup chopped apples
  12. 1/2 – 1 cup chopped nuts
  13. 1 cup raisins
Vanilla Glaze
  1. 1 cup icing sugar
  2. 1 Tbsp. butter, softened
  3. 1/4 tsp. vanilla
  4. 1/4 tsp. salt
  5. 1 1/2 Tbsp. milk
  1. To make cookies: Preheat oven to 375 F. Combine flour and baking soda in medium bowl. In a large bowl, cream together butter, brown sugar, salt, cinnamon, cloves nutmeg and egg. Add half the flour to the butter mixture and blend well. Mix in juice or milk. Add the apples, nuts and raisins to the remaining flour. Add this apple mixture to the butter mixture. Drop by spoonfuls on greased cookie sheets and bake for 10 minutes or until cookies are firm.
  2. To make glaze: Blend all ingredients together until smooth. While cookies are hot, spread with vanilla glaze. Makes 3 dozen.
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Just when you get to the point where menu prices don’t matter – calories do!

Blueberry Bonanza

The perfect dessert for your next “family bun fight”

Blueberry Bonanza
  1. 1 sleeve of digestive biscuits, finely crushed. (about 27) (graham wafers would be a good substitute)
  2. 1 tsp. sugar
  3. 1/4 tsp. cinnamon
  4. 1/2 cup butter, melted
Cheese Layer
  1. 8 oz. cream cheese
  2. 1/2 cup sugar
  3. 2 eggs
  4. 1 tsp. vanilla
Blueberry Layer
  1. 3 cups frozen blueberries
  2. 1/2 cup sugar
  3. 1/2 cup water
  4. 1 Tbsp. fresh lemon juice
  5. 4 tsp. cornstarch
  6. 1/2 cup cold water
  1. 2 cups whipping cream
  2. 2 Tbsp. sugar
  3. 3 digestive biscuits, crushed
  1. To make crust: Mix ingredients together and pat lightly into a 9″x13″ pan and bake at 350F for 10 minutes.
  2. To make cheese layer: Mix ingredients together and spread over crust. Bake at 325F for 20 minutes.
  3. To make blueberry layer: Combine blueberries, sugar, water and lemon juice in a saucepan and bring to a boil. Dissolve cornstarch in the cold water and add to the blueberry mixture. Stir until thickened and pour over baked cheese layer. Cool completely.
  4. To make topping: Whip cream with sugar and spread on top of blueberry layer. Sprinkle with digestive biscuit crumbs and refrigerate until serving time. If you make this the night before – don’t whip the cream until just before serving. Serves 10-12
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If the number 2 pencil is the most popular, why is it still number 2?

Grand Cake

The perfect “grand occasion” cake – always a hit. If you are not a baker at heart, but you volunteered for dessert, use a good cake mix and carry on….. best of all, you can make this a day head. Simply cover and refrigerate

Grand Cake
  1. The perfect “grand occasion” cake – always a hit. If you are not a baker at heart, but you volunteered to produce the dessert, use a good cake mix and carry on!!
  2. Make the day ahead, cover and refrigerate.
  1. 1 3/4 cups flour
  2. 1 tsp. baking soda
  3. 1/2 tsp. baking powder
  4. 1 tsp. salt
  5. 1/2 cup cocoa powder
  6. 1/2 cup butter, room temperature
  7. 1 2/3 cups sugar
  8. 3 eggs
  9. 1 tsp. vanilla
  10. 1 1/3 cups water
  11. 1/4 cup Grand Marnier liqueur
  1. 3/4 cup frozen orange juice concentrate
  2. 3/4 cup sugar
  3. 1 Tbsp. gelatin (1 envelope)
  4. zest of 2 oranges
  5. 1/4 cup Grand Marnier liqueur
  6. 2 cups whipping cream
  7. 3/4 cup icing sugar
  1. To make cake: Preheat oven to 350 F. Grease 2, 8″ round cake pans. Line with waxed paper and grease again. Measure flour, baking soda, baking powder, salt and cocoa into a bowl and sift together. Cream butter using electric beater. Gradually add sugar, beating until light and fluffy. Beat in eggs 1 at a time. Add vanilla. At low speed, beat in 1/3 of flour mixture, then 1/2 of the water, beating only until mixed after each addition. Beat in another 1/3 flour, remaining water and rest of flour. Pour into pans and bake for 30 – 35 minutes, or until center of cake springs back when lightly touched. Let cakes cool 5 minutes, then turn out. Remove waxed paper and cool thoroughly on racks.
  2. 1-2 hours before assembling, slice each cake in half horizintally to make 4 layers. Place layers cut side up and sprinkle each with 1 Tbsp. Grand Marnier.
  3. To make filling: Combine juice, sugar and gelatin in a saucepan; cook over medium heat, stirring constantly until sugar and gelatin are dissolved, abour 5 minutes. Remove from heat and stir in orange zest and Grand Marnier. Press a sheet of waxed paper on surface and refrigerate until cool, about 20 minutes. Whip cream until soft peaks form. Gradually beat in icing sugar, then fold in Grand Marnier mixture.
  4. To assemble: Place 1 layer of cake, cut side up, on serving plate. Spoon on 1/4 of filling and spread. Top with another layer and continue until all are used, ending with filling. Refrigerate immediately, let set at least 4 hours to “let the flavours get to know each other”.
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A day without sunshine is like…..night!

Cajun Bread Pudding

Enjoy this luscious Louisiana inspired dessert


Cajun Bread Pudding
  1. Pudding
  2. 1/3 cup butter, melted
  3. 16 cups french bread cubes, day old, lightly packed
  4. 3 eggs
  5. 1 1/2 cups sugar
  6. 2 Tbsp. vanilla
  7. 1 tsp. nutmeg
  8. 1 1/2 tsp. cinnamon
  9. 3 cups milk
  10. 3/4 cup golden raisins
  11. 1 cup chopped toasted pecans
Rum Sauce
  1. 1 cup butter
  2. 1 1/2 cups sugar
  3. 2 eggs, beaten until frothy
  4. 1/4 – 1/2 cup dark rum
Soft Cream
  1. 2 cups whipping cream
  2. 1/3 cup icing sugar
  3. 1 Tbsp. vanilla
  4. 2 Tbsp. brandy
  5. 2 Tbsp. Frangelico liqueur
  6. 1/4 cup sour cream
  1. To Make Pudding: Pour a small amount of melted butter in a 9″ x 13″ pan; swirl to cover bottom and sides. Place bread cubes in pan. In a large bowl, beat eggs and sugar until thickened, 3-4 minutes. Add vanilla, nutmeg, cinnamon, milk and remaining butter. Beat on low to combine. Stir in raisins and pecans; pour over bread. Allow bread to absorb liquid, 30-45 minutes. Press bread down often to cover all cubes. Preheat oven to 350 F.. Bake until crusty and golden brown, 45-60 minutes. Cool and slice into squares.
  2. To make sauce: Cream butter and sugar until light and fluffy. Cook in double boiler for 20 minutes, whisking often. In a bowl, whisk 2 Tbsp. butter-sugar mixture into beaten eggs, then whisk in 2 Tbsp. more. Whisk egg mixture into butter mixture. Cook and whisk over simmering water for 4-5 minutes. Cool slightly. Whisk in rum. (By now, you’re probably all whisked out – taste the sauce – you’ll know it was worth it!)
  3. To make soft cream: Beat ingredients until soft peaks form, 3-4 minutes. Do not overbeat. Cover and refrigerate until served.
  4. To serve: On individual plates, drizzle a spoonful of warm rum sauce, top with a square of pudding and then add a large dollop of soft cream. Serves 12-14
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Plum Upside Down Cakes with Mascarpone Cream

Simply fabulous

Plum Upside Down Cakes with Mascarpone Cream
  1. 1/2 cup butter
  2. 3/4 cup packed brown sugar
  3. 6 medium-sized ripe, firm red plums, pitted and thinly sliced
  4. 1/2 cup milk
  5. 1 Tbsp. fresh lemon juice
  6. 1 1/2 cups flour
  7. 1 tsp. baking powder
  8. 1/4 tsp. baking soda
  9. 1/2 tsp. cinnamon
  10. 1/4 tsp. salt
  11. 1/2 cup butter
  12. 1 cup sugar
  13. grated zest of 1 orange
  14. 2 large eggs
  15. 2 tsp. vanilla
Mascarpone Cream
  1. 1 cup whipping cream
  2. 6 Tbsp. Mascarpone Cheese (Italian cream cheese)
  3. 2 tsp. sugar
  4. 1/4 tsp. vanilla
  1. To make cakes: Butter 8, 8 oz. (250 ml) ramekins. Preheat oven to 350 F. In a medium saucepan over medium heat, combine butter with brown sugar, whisking until smooth and combined. Immediately pour into buttered ramekins, dividing evenly. Arrange a layer of plum slices in each ramekin, over-lapping slightly. In a small bowl, combine milk and lemon juice (don’t worry – it curdles). In another bowl, sift together flour, baking powder, baking soda, cinnamon and salt. Using a mixer, cream butter with sugar and orange zest. Add eggs and vanilla, mix well. Add dry ingredients alternately with milk mixture, mixing just to combine. Divide batter among ramekins. Place on a rimmed baking sheet and bake until cakes are firm to the touch and juices are bubbling, 35 – 40 minutes. Cool on a rack. Before serving, heat oven to 350 F. Set ramekins on a baking sheet and heat until just warmed, about 5 minutes. Run a small knife around the inside edge of each ramekin and invert onto a plate. Top with a dollop of Mascarpone cream. Serves 8.
  2. To make Mascarpone Cream: Beat all ingredients in a small bowl until peaks form.
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Money isn’t everything – but it certainly keeps the children in touch.