Thyme and Gingered Salmon, Asparagus and potatoes 

          Step 1: Line and drizzle olive oil on a jelly roll pan
       
          Step 2: Wash and quarter red potatoes

          6 to 10 red potatoes quartered.                                                             Lay evenly on jelly roll pan lined with foil.

          Step 3:
             drizzle of olive oil                                          
             salt and pepper to season                              
             lemon juice spritz                        
             thyme                                                                                                    minced garlic              

Step 4: Bake potatoes at 400 degrees for 25 min in oven (or microwave til soft then bake 10 min)
            turn half way through bake time.

Step 5:  While potatoes are baking prepare glaze in small prep bowl

2 Tbsp Honey
2 Tbsp Lemon Juice
2 tsp Ground Ginger
2 Cloves Minced Garlic
1 T Thyme
                                                   
  Step 6: Move potatoes together. Align salmon pieces on pan. Place                                                             asparagus on opposite edge of pan. Season salmon and                                                                           asparagus with salt an pepper.

Step 7: Brush glaze on each side of salmon.

Step 8: Drizzle asparagus with olive oil, sprinkle with thyme and minced garlic.

Bake at 400 for 8 minutes. (for 5 pieces of salmon I baked for 12 min asparagus should only go 8-10 min).

Decorator Glaze/Icing for Sugar Cookies

4 Cups Powdered Sugar
1 Tbsp Corn Syrup
2 Tbsp Water (start with 2 Tbsp then add as needed to get to desired consistency)
1 tsp Vanilla (or 3/4 tsp vanilla with 1/4 tsp almond)

Mix together until smooth.  Pour into a shallow bowl and attach 2 elastics under the bowl so that they span the opening of the bowl. Dip the cookie face side down making sure the entire surface is contacting the frosting. Pull up on the cookie at an angle, letting excess frosting drip off. To smooth the remaining frosting and remove excess, run the cookie up against the rubber band in a forward motion.

Oat bars with Chocolate

Mix   ingredients in a medium bowl

1 C Butter
2 C brown Sugar
2 Eggs
2 tsp Vanilla
2 1/2 C Flour
1 tsp Baking Soda
1 tsp Salt
1 C Oatmeal

When well mixed press 1/2 to 2/3 of the mixture into the bottom of the greased 9 x 13 dish.

In Heavy saucepan melt while stirring

12 Oz Milk Chocolate Chips

1/4 C Tbsp Butter

1 Can 14 oz of Sweetened Condensed Milk

Place over medium to low heat stirring constantly to prevent scorching. Once melted and creamy smooth pour over dough mixture in 9 x 13 dish. Top with remaining oatmeal dough mix as evenly.

Pre-heat overn to 350 degrees and grease a 9 x 13 glass baking dish.

Bake for 15 to 20 minutes

Homemade Krispy Kremes Doughnuts
( May be actual recipe)

Ingredients:
3 tbsp milk
3 tbsp boiling water
1 tsp dry active yeast
8 oz all purpose flour (a little under 2 cups - I recommend you measure and weigh. See my note above)
1 1/2 oz sugar (about 3 tablespoons)
1 egg
1 oz butter, cold to room temperature (just don't melt it, okay?)
dash of salt

Enough oil to cover the bottom few inches of a wok, or a deep fryer.

Directions:
In a large measuring jug, combine the milk and boiling water. Add a teaspoon of the sugar and the yeast. Stir it gently, then leave it in a warm place for the yeast to activate (aka foam).
In a large mixing bowl, combine the flour, the rest of the sugar, and the salt. Cut in the butter using your fingers or a pastry blender, until it resembles crumbs.
Add the egg (give it a quick beat) and yeast mixture to the flour mix, and mix into a smooth dough. This usually takes about 5 minutes of mixing.
Turn the dough out onto a lightly-floured counter and knead for about 5 to 10 minutes—it should feel springy and little bubbles should form under the surface. Place it back in the bowl, cover with a cloth or plastic wrap, and let rise for about an hour until double in size.
Once risen, place the dough onto the counter and cut it into 4 pieces. One piece at a time, stretch it into a long rope about an inch to an inch and a half wide. Cut strips about an inch long, ball em up with your hands, and place them on a baking tray or wire rack to wait.
Cover the doughnuts holes with a cloth to rise while you heat the oil to 375F.
Place the doughnuts into the oil and fry until golden brown on each side, about 2 minutes. Be sure to fry only a few at a time so they don’t overcrowd and stick together.
Drain on a paper towel or wire rack over a cloth, before glazing them. Be sure to glaze them warm, or else they won’t get that delicious coverage!

Glaze:
1/3 cup butter
2 cups confectioners' sugar
1 1/2 teaspoons vanilla
4 tablespoons hot water or as needed

A brief note: I recommend a scale, as not all flours (and cup measurements) are made equal.
2 cups of my Canadian flour in my Canadian cups on my scale might be more or less than yours.
If you don't have a scale, start at 1 1/2 cups and work your way up from there.

Recipe via "Now You're Cook'in"

Sweet and Sour Sauce

3/4 cup pineapple juice
1/3 cup brown sugar
1/3 cup ketchup
2 tsp soy sauce
3 tbsp cornstarch
3 tbsp water (use to add more liquid as needed, as it cooks it will simmer down and thicken)

Use on pork, chicken, meatballs served over rice.

Great Harvest Fruit Bars 1 cup butter, softened 1 cup brown sugar 1 egg 1 cup white flour 3/4 cup whole wheat flour 1 1/2 cup oats 3/4 cup coconut 1/2 tsp cinnamon 1/2 tsp salt 1/2 tsp baking soda 3 T can milk 2 Tbsp Molasses about 1 cup fruit- fresh or frozen (whatever is in season or whatever you prefer- peaches, berries, cherries...) Cream together butter and sugar. Add egg and mix well. Add dry ingredients. Spread most of the batter into a greased 9x13 pan, sprinkle on the fruit and drop remaining batter on top randomly. Cook at 350 for 28-30 minutes- the center will be a little spongy, but not runny. If you use frozen fruit, it will take a little longer.

Buttercream Frosting (from My Baking Addiction)

Yield: enough buttercream to frost 24 cupcakes or one 9 inch layer cake
Ingredients:

4 sticks unsalted butter, softened
pinch of fine grain sea salt
1 tablespoon clear vanilla extract
2 pounds confectioners’ sugar, sifted
4-6 tablespoons heavy cream or milk
Directions:

1. In a large mixing bowl, cream butter until fluffy add in salt. Slowly add in confectioners' sugar, and continue creaming until well blended.

2. Add salt, vanilla, and 3 tablespoons of heavy cream or milk. Blend on low speed until moistened. Add an additional 1 to 3 tablespoons of heavy cream or milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.
Notes:

- This recipe will make enough frosting to generously frost 24 cupcakes or one 9 inch layer cake.
- You can easily adjust the consistency of this recipe by simply adding in more heavy cream or milk.
- If you are a fan of shortening in your buttercream. simply omit one stick of butter and replace with 1/2 cup shortening.
- Clear vanilla extract is used in this recipe to keep the frosting nice and white. If you don’t mind a slight color change, feel free to use pure vanilla extract.
- Covered and refrigerated frosting can be stored for up to three days. Simply bring it to room temperature and beat with an electric mixer until smooth. You may need to add a couple of teaspoons of heavy cream or milk to revive the consistency.
- If you choose to dye your frosting, go easy with the dye. Remember, you can always add more color, but you can’t remove it.

Fresh Mozarerlla Cheese

"American mozzarella" is made using citric acid for acidification instead of bacterial fermentation as in other cheeses. It is very elastic, melts well and strings when hot.

Equipment
5 quart covered stainless pot with heavy bottom (or 5 quart covered enamel pot over boiling water in a small skillet as a double boiler)
1 cup pyrex measuring cup
2 cup pyrex measuring cup or glass bowl
Thermometer 20 degree C to 110 degree C (20 degree F to 220 degree F)
Long bladed knife
Sterile handkerchief or non-terrycloth dish towel
8 inch strainer
Receiving container to catch draining whey
1000 watt microwave oven

INGREDIENTS
1 gallon milk (whole milk for a richer flavor or skimmed milk for low calorie cheese)
1 1/4 tsp citric acid powder (from local pharmacy or baking specialty store ex Gygi's) dissolved in 1/2 cup cool water
1/2 tablet Junket Rennet Tablet suspended in 1/4 cup cool water

1. Warm milk over gentle heat to 88 degrees F (31 degrees C), take care not to scorch.

2. Dissolve 1 1/4 tsp citric acid powder in 1/2 cup cool water. Add to 88 degree F milk, stir well.






3. Dissolve 1/2 tablet Junket Rennet into 1/4 cup cool water. Stir thoroughly into warmed milk mixture. Let set undisturbed for 1 - 2 hours , until a clean break is achieved.
Clean Break Defined - carefully insert clean dry finger into milk mixture slowly remove finger. If a lot milk product clings to finger it is not ready. The finger needs to be dipped and removed clean for a true clean break.

4. While in large pot cut curd into 1/2 inch cubes by running the long knife vertically across the curd in sections one direction then cross it through the curd from the other direction and angle your knife to cut cross sections horizontally (this is basically breaking up the solid curd into equal pieces).

5. Warm the curds and whey over low heat, stirring gently to warm evenly and keep the curds separated until temperature reaches 42 degrees C (108 degrees F). Hold at this temperature for 35 minutes, stirring every five minutes to keep curds separated and off the bottom.

6. Collect curds by pouring curds and whey through a fine cloth held in an 8 inch sieve over a 1 gallon container. Let drain for 15 minutes. Save whey to make ricotta if you wish.





7. Break up curd, mix in 1 tsp salt thoroughly (3/4 tsp for milder flavor or more for a saltier taste).


 Steps 8 through 10 are repeated since you are splitting cheese in half during this stage
8. Place 1 cup (or half) of salted curd into 2 cup measure glass container or a glass bowl.
9. Microwave on high (1000 watts) for 45 seconds (or adjust to your microwave) to get desired elasticity.
10. Separate hot curd from container with the back of a fork, knead with hands to distribute heat evenly. Heat again for 20 more seconds. Stretch and fold to make smooth and elastic, shape into a soft ball. (Do this step to create a more firm cheese than with the original 45 seconds)


11. Drop into cold, salted water (1/3rd cup salt per quart) (or to your taste preference) let sit in refrigerator for at least an hour, but up to a day.
12. Store in an air tight container. Use within a week to a week and a half.

Chocolate Cake for grown ups

Jens Mortensen

Yields: 1 three-layer (9-inch) cake

Oven Temp: 350

Ingredients

U.S.

Metric

Conversion chart

Filling: (a little bitter, adjust cocoa to your tastes or use milk choc. chips melted)

• 1/2 cup(s) granulated sugar
• 1 tablespoon(s) granulated sugar, combined with above
• 1 teaspoon(s) corn syrup
• 2/3 cup(s) cocoa powder, sifted
• 3 tablespoon(s) cornstarch
• 2 tablespoon(s) butter, softened
• 1/4 teaspoon(s) vanilla extract

Frosting:

• 13 tablespoon(s) (1 stick plus 5 tablespoons) butter
• 6 ounce(s) semisweet chocolate (60 percent)
• 3 1/2 ounce(s) unsweetened chocolate
• 3/4 cup(s) granulated sugar
• 1 pinch(s) salt
• 5 large eggs

Cake:

• 16 tablespoon(s) (2 sticks) butter, softened
• 3 cup(s) (firmly packed) dark brown sugar
• 4 large eggs
• 2 teaspoon(s) vanilla extract
• 3/4 cup(s) cocoa powder, sifted
• 1 tablespoon(s) baking soda
• 1/2 teaspoon(s) salt
• 3 cup(s) cake flour (not self-rising)
• 1 1/2 cup(s) sour cream
• 1 1/2 cup(s) hot water

---

Directions

1. To make filling: In a small saucepan, combine sugar, corn syrup, cocoa powder, and 1/2 cup water. Bring to a boil over medium-high heat, whisking occasionally to prevent scorching. Meanwhile, in a separate small bowl, combine cornstarch and 2 tablespoons water. Remove boiling cocoa mixture from heat; whisk in cornstarch mixture.
2. Return saucepan to heat, and bring to a boil over medium heat, whisking constantly. Boil about 1 minute, until cornstarch is cooked and mixture is very thick.
3. Remove from heat. Stir in butter and vanilla. Pour into a shallow, heat-resistant bowl; immediately cover surface with plastic wrap to prevent film from forming. Cool completely, and refrigerate until firm, or overnight.
4. To make frosting: In a large glass bowl, combine butter and chocolates; heat in microwave (or on stovetop in a double boiler) until melted. Stir until thoroughly combined.
5. In a separate bowl, combine sugar and salt. In a medium saucepan, thoroughly whisk eggs; whisk in sugar mixture, combining thoroughly. Whisk in a scant 1/2 cup water, combining thoroughly; place over medium heat and bring to 160 degrees on a candy thermometer, whisking constantly to prevent sticking, but creating as little foam as possible.
6. Strain mixture through fine sieve into heat-resistant container. Whisk into chocolate mixture until thoroughly combined. Cool completely, then refrigerate until stiff enough to spread, or overnight.
7. To make cake: Preheat oven to 350 degrees. Grease three 9-inch round cake pans with butter; line bottoms with parchment paper, and butter the paper.
8. In a large bowl with an electric mixer, cream together butter and brown sugar on medium speed, about 5 minutes. In a separate bowl, combine eggs and vanilla; add to brown sugar mixture in two batches, mixing on medium speed until incorporated. Scrape bowl thoroughly; beat 1 minute on high speed.
9. Sift together cocoa powder, baking soda and salt; add to brown sugar mixture and beat on low speed until just combined.
10. Sift flour. Add 1 cup to batter and beat on low speed until just combined. Add 3/4 cup sour cream to batter; beat on low speed until just combined. Alternate adding flour and sour cream to batter until there's none left. With mixer still running on low, slowly add hot water, beating until just combined.
11. Scrape bowl thoroughly; beat batter on low speed about 20 seconds. Scrape bowl thoroughly once more, then divide batter evenly among the three pans, about 3 cups per pan. Bake 30 to 33 minutes, or until cake pulls away from sides of pan. Remove from oven. Cool layers in pans about 30 minutes, then remove from pans and cool completely on wire racks. Wrap in plastic and refrigerate up to one night before assembling.
12. To assemble, level cake layers by slicing off their tops. Place bottom layer on a serving platter cut side up. Spread 1/2 cup filling on top. Place middle layer cut side down on top of bottom layer. Spread remaining filling on top. Place top layer cut side down on top of middle layer. Spread top and sides of cake with frosting.

Baking Chocolate Brownies

Brownies: Preheat oven to 350 degrees F (177 degrees C) and place the rack in the center of the oven. Butter (or spray with a nonstick cooking spray) an 8 inch (20 cm) square pan.

Melt the chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water. Remove from heat and stir in the cocoa powder and sugar . Next, whisk in the vanilla extract and eggs, one at a time, beating well after each addition. Finally, stir in the flour, salt

and chocolate chips (if using).

Pour into the prepared pan and bake for about 30 minutes, or until a toothpick inserted in the center comes out with a little batter and a few moist clumps clinging to it. Do not over bake. Remove from oven and let cool on a wire rack. Serve at room temperature or chilled. These freeze very well.

Makes 16 brownies.

Source:

Lewis, Matt & Nelson, Alison. Chocolate Bar. Running Press. Philadelphia: 2004.

Brownies:

5 ounces (140 grams) semisweet or bittersweet chocolate, chopped I substituted 2 ounces of milk chocolate for 2 ounces semisweet

1/2 cup (1 stick) (113 grams) unsalted butter, cut into pieces

2 tablespoons (15 grams) cocoa powder

1 cup (200 grams) granulated white sugar

1 teaspoon

pure vanilla extract

3 large eggs

3/4 cup (95 grams) all-purpose flour

1/4 teaspoon salt

3/4 cup (125 grams) semi-sweet chocolate chips (opti

Cream Cheese Filling

8 oz cream cheese (softened)

1/3 cup sugar

1 egg

1 tsp vanilla

whip together with beaters until smooth, drop by spoonfuls into brownie and drag spoon through to swirl the two.

Read more: http://www.joyofbaking.com/brownies.html#ixzz4jz1SHUnI

Cooked Chocolate Pudding

This pudding has a very dark deep chocolate flavor. To cut the bitterness substitute half of the semi-sweet chocolate with milk chocolate or even all if you prefer.

Chocolate Pudding: Have a fine medium-sized strainer and bowl ready near the stove as you may need to strain the pudding after it is cooked. I was diligent with stirring as it cooked and didn't need the strainer

Chocolate Pudding Recipe:

In a large stainless steel (heatproof) bowl whisk together the sugar, cornstarch, cocoa powder, and salt.

3/4 cup (150 grams) granulated white sugar

3 tablespoons (30 grams) cornstarch (corn flour)

1/3 cup (30 grams) Dutch-processed cocoa powder

1/8 teaspoon salt

Then whisk in 1/2 cup (120 ml) of the milk until you have a thick paste.

1/2 cups (50 ml) milk

Add the egg yolks, one at a time, whisking to blend into the cocoa paste mixture.

4 large egg yolks

Set aside while you heat the milk and cream. First, rinse a medium-sized heavy saucepan with cold water and then shake out the excess water. Doing this step prevents the milk from scorching. Then pour in the remaining 2 cups (480 ml) milk with the cream. Bring this mixture just to a boil and then remove from heat.

2 cups milk (550 ml)

1/2 cup (120 ml) heavy whipping cream

Gradually pour the milk into the egg mixture, whisking constantly, until the mixture is smooth. Rinse out the heavy sauce pan and pour mixture back into it. Cook on medium heat for an add'l 3 to 5 minutes thickening pudding to desired thickness. Add chopped chocolate and vanilla and butter, stir until blended in.

4 ounces (120 grams) semisweet chocolate, finely chopped

1 1/2 teaspoons pure vanilla extract

1 tablespoon (14 grams) unsalted butter, room temperature (cut into small pieces)

Pour into 6 to 8 bowls or dessert glasses. Can serve warm or if chilling, press plastic wrap

onto the surface of the warm puddings to prevent a skin from forming. Can be made a day or two ahead of serving.

Makes 6 to 8 servings.

Garnish: Lightly sweetened whipped cream

Grated chocolate

Read more: http://www.joyofbaking.com/ChocolatePudding.html#ixzz4jyzl1MXn

Petite Orange and Cream Scones (English)

2 cups sifted flour
3 Tbsp sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon orange juice concentrate
6 Tbsp cold butter
1 egg, beaten
1/2 cup heavy cream (whipping cream) or half and half
sugar and cinnamon (optional)

Preheat oven to 400ºF.

Sift the dry ingredients together and cut in the butter with a pastry cutter.

Beat eggs until light, then mix them with the whipping cream or half and half and orange juice. Add this liquid mix to the dry ingredients, stirring as little as possible.

Pat the dough or roll it out until it is about 1/2" thick circle. Cut into triangle wedges and place on greased and floured baking pan. Or press into greased and floured 7" cake pans. Cut in scores with a knife so they can be pulled apart easier when baked.

Sprinkle the tops lightly with the cinnamon sugar mixture if desired or top with a light coating of a glaze. Bake at 400ºF for about 12 to 15 minutes until lightly golden.

Glaze topping

1 tbsp butter
1/2 tsp vanilla
1 to 1 1/2 cups pwd sugar
milk pour in until desired consistency