Award-Winning Butter Tarts

Total time: 1¼ hours PT4500.0S    

Prep time: 45 min

Chef: Lennie

Ingredients

16 pie pastry (fill 16 muffin cups your own or from a mix) 12 cup raisins 14 cup butter (soft) 14 cup brown sugar (packed) 1 pinch salt

12 cup corn syrup

1 egg (lightly beaten)

12 tsp vanilla

Directions

1	Prepare muffin pans by rolling out pie dough and cutting 4-inch (approx) circles; fit dough circles into muffin cups; set aside in fridge until ready to fill.
2	In a small bowl, place raisins and cover with hot tap water; let stand on the counter for 30 minutes.
3	In a large bowl, using a wooden spoon, mix together the soft butter, brown sugar, salt and corn syrup; stir well until sugar is dissolved and butter is creamed.
4	Add egg and vanilla and mix well.
5	Drain raisins.
6	Retrieve tart shells and divide raisins equally into all shells; then divide butter mixture into all tarts.
7	Bake at 400F for 15-20 minutes; filling will be lightly browned but still bubbling.
8	Canadians fall into two camps about butter tarts and are quite loyal to their favourite type: runny or firm.
9	I like runny-- the type that dribbles when you bite into one; if you like firm, bake them for the full 20 minutes, even adding another minute or two if you wish.
10	Let cooked butter tarts cool in pans for 10 minutes after removing from oven; then remove and place on racks until completely cool.

Turkey Burgers With Mozzarella and Roasted Peppers

Total time: 22 min PT1320.0S    

Prep time: 15 min

Chef: Melinablue

Ingredients

1 lb ground turkey 14 cup diced onion 1 tbsp balsamic vinegar 1 tsp dried oregano 12 tsp salt 14 tsp black pepper (ground)

2 red peppers (roasted red peppers halved from water packed jar)

4 ozs part-skim mozzarella cheese (slices)

4 hamburger buns (multigrain)

nonstick cooking spray

Directions

1	If grilling, spray grill rack with cooking spray and fire it up.
2	If pan-frying like me, spray pan, but wait to heat it until almost ready to cook the patties.
3	Mix turkey, onion, vinegar, oregano, salt and black pepper in a bowl until combined; but try not to overwork the turkey, since too much handling will make it tough.
4	Form mixture into four patties.
5	Sear patties one minute per side, then turn down heat, or move to cooler part of grill.
6	Cook 3-5 minutes per side, or until center isn't pink anymore.
7	Top with roasted peppers and cheese, and keep on heat until cheese melts.
8	Transfer to buns, add preferred condiments and enjoy.

Baked Cod with Roasted Red Pepper Horseradish Sauce

Total time: 45 min PT2700S    

Prep time: 20 min

Ingredients

6 ozs roasted red pepper (drained patted dry and diced)

1 cup horseradish sauce

8 dashes worcestershire sauce

4 cod fillets (rinsed and dried with paper towels)

seasoning (garlic pepper)

1 cup cajun-seasoned snack mix (crushed cajun seasoned)

Directions

1	Preheat oven to 375 degrees F (190 degrees C).
2	Into a food processor, place the roasted red peppers*, horseradish sauce, and Worcestershire sauce. Pulse until smooth.
3	Pour 1/4 cup roasted red pepper sauce into a 13x9-inch baking dish, and spread to coat the bottom. Place fish in baking dish, and season with garlic pepper. Cover fish with remaining sauce. Sprinkle each fillet with crushed Cajun snack mix.
4	Bake in preheated oven until the crumbs start to brown, about 20 to 25 minutes.

Easy Cheesecake With Cherry Topping

Total time: 30 min PT1800.0S   

 Prep time: 15 min

Chef: Chef LINDA JEAN

Ingredients

1 graham cracker crust (prepared) 8 ozs cream cheese 16 ozs sugar (10xx confectioners)

21 ozs cherry pie filling

8 ozs cool whip

Directions

1	Put cream cheese on counter to soften.
2	Put Cool Whip on counter to thaw.
3	Put softened cream cheese in mixing bowl
4	Beat cream cheese and sifted confectioners sugar until lumps are gone.
5	Add thawed Cool Whip.
6	Blend until smooth and fluffy.
7	Pour into graham cracker crust and smooth with spoon until it's level.
8	Spoon on pie filling.
9	Set in refrigerator (to set) overnight.
10	If you are in a hurry, set 4 hours.

Raspberries with Sour Cream Custard

Total time: 20 min PT1200S    

Prep time: 5 min

Chef: Elna Dobson

Ingredients

12 cup sugar 3 tbsps cornstarch 14 tsp salt 1 14 cups milk 4 beaten eggs

12 cup sour cream

1 12 tsps vanilla extract

2 pts raspberry (fresh)

Directions

In a medium saucepan, combine sugar, cornstarch and salt. Gradually stir in milk. Bring to a boil over medium heat, stirring constantly. Boil and stir for 1 minute. Remove from the heat. Add 1/2 cup of hot mixture into eggs; return to saucepan. Add sour cream and vanilla; beat with whisk until well blended. Place saucepan in a bowl of ice water for a few minutes to cool. Cover and chill. Serve sauce over berries. Variation: Strawberries or other fresh fruit may be substituted for raspberries.

Sour Cream Apple Pie with Streusel Topping

Ingredients

1 cup sour cream 23 cup sugar 2 tbsps flour 14 tsp salt 1 tsp vanilla 1 eggs 3 cups tart apples

9 unbaked pie shells

12 cup brown sugar

13 cup flour

14 cup butter

12 tsp cinnamon

Topping:

• 1/2 cup brown sugar, packed
• 1/3 cup flour
• 1/4 cup butter, room temperature
• 1/2 teaspoon cinnamon

Mix together all ingredients until the mixture resembes coarse crumbs. Chill until needed in the recipe.

METHOD

1 Preheat oven to 400°F.

2 Beat together sour cream, sugar, flour, salt, vanilla and egg (can beat by hand). Add apples, mixing carefully to coat well.

3 Put filling into a pie shell and bake at 400 degrees initially for 25 min.

4 Remove from oven and sprinkle with Cinnamon Crumb Topping. Bake for and additional 20 more minutes.

Let cool for a hour before serving.

Yield: Serves 8.

Vanilla Poppy Seed Cake With Raspberry Topping

Total time: 1¼ hours PT4500.0S    

Prep time: 15 min

Chef: SweetJezebel

Ingredients

212 cups flour 112 cups granulated sugar 1 tbsp baking powder 12 tsp salt 34 cup milk 34 cup vegetable oil (melted butter) 4 tsps vanilla extract 4 eggs

2 tbsps poppy seeds

13 cup sugar

13 cup water

1 tbsp butter

2 tsps vanilla extract

10 ozs raspberries (frozen, light syrup thawed)

14 tsp vanilla extract

Directions

1	Preheat oven to 325°F Generously grease and flour 12-cup Bundt pan.
2	For the Cake, mix first 8 ingredients in large bowl. Beat with electric mixer on low speed 30 seconds, scraping sides of bowl. Beat on medium speed 3 minutes. Gently stir in poppy seed. Pour into prepared pan.
3	Bake 40 to 50 minutes or until toothpick inserted in center comes out clean.
4	For the Glaze, mix confectioner's sugar, water, butter and 2 teaspoons vanilla extract in small saucepan. Bring to boil on medium heat. Reduce heat to low; simmer 1 minute. Remove cake from oven; pierce cake surface deeply with a fork, about every inch. Spoon half of glaze over hot cake in pan. Let stand 10 minutes; invert onto serving plate. Spoon remaining glaze over cake. Cool completely before serving.
5	For the Topping, mix raspberries and 1/4 teaspoons vanilla. Spoon sauce over each slice of cake before serving.

Ice Cream Gingersnap Sandwiches

Ingredients

1 cup butter (room temperature) 1 cup brown sugar (packed) 12 cup molasses (unsulphured) 1 egg 312 cups flour 1 tsp baking soda 12 tsp salt

2 tsps ground ginger

1 tsp cinnamon

12 tsp ground cloves

12 tsp ground nutmeg

12 tsp black pepper (freshly ground)

3 pts caramel ice cream (vanilla)

Directions

1	1. Beat butter and brown sugar together in a bowl with a mixer on medium speed. Mix in molasses, then egg, until blended, scraping bowl as needed.
2	2. In a small bowl, combine flour, baking soda, salt, and spices; add to butter mixture on low speed, mixing until combined.
3	3. Divide dough in half, shape each into a disk, wrap in plastic wrap, and chill until firm, about 3 hours.
4	4. Preheat oven to 350°. Unwrap dough. On a generously floured surface, roll out each disk until 1/8 in. thick. Using round 2 1/2- to 3-in. cookie cutters, cut out dough and arrange circles about 1 in. apart on parchment-lined baking sheets (use a small spatula to transfer). Reroll scraps as needed.
5	5. Bake cookies until dry-looking and just starting to brown on edges, about 8 minutes. Set pans on racks and let cookies cool on pans.
6	6. Scoop about 2 tbsp. ice cream onto the flat side of one cookie and sandwich with another cookie. Freeze airtight until firm.
7	Make ahead: Chill dough (step 3) up to 1 week. Store baked cookies airtight up to 3 days.
8	Note: Nutritional analysis is per sandwich cookie.