Poppyseed Cranberry Strudel Yield: 8 Ingredients:

Poppyseed Filling

3/4 cup poppyseeds 4 tbsp sugar 1/3 cup 2 % milk 1 tbsp unsalted butter 1/2 tsp vanilla extract

Strudel

2 1/2 cups fresh or frozen cranberries 1/2 cup sugar 1/4 cup honey 1 tsp vanilla extract 1/2 tsp ground cinnamon 10 x sheets phyllo pastry 1/4 cup unsalted butter, melted poppyseeds for sprinkling

Directions: To Assemble 1. For poppyseed filling, grind poppyseeds and sugar in a food processor. Remove and scrape into a small saucepot. Stir in milk and simmer, stirring often, until milk is absorbed. Stir in butter and vanilla and set aside to cool. Preheat oven to 375 F. Toss cranberries with sugar, honey, vanilla and cinnamon. Spread out one sheet of phyllo pastry and brush lightly with butter. Lay another sheet of phyllo on top and brush with butter. Continue layering and brushing phyllo sheets until all are used. Spread cooled poppyseed filling along one long edge of the pastry and spoon cranberry filling over poppyseeds. Starting with the filled side, roll up phyllo pastry to cover filling. Tuck in outside edges of pastry to seal in fruit (like folding a wrap) and continue rolling. Place strudel, seam-side down on a parchmentlined baking sheet. Brush top of strudel with butter and sprinkle with poppyseeds. Bake for 20 to 25 minutes, until pastry is a rich golden brown. Let strudel cool at least 15 minutes before slicing and serving. Poppyseed Cranberry Strudel is best served warm or at room temperature. Strudel will keep chilled up to three days

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S'mores Bars Yield: 16 Ingredients:

S'mores Bars

whole graham crackers (about 14) 3/4 cup unsalted butter 2/3 cup light brown sugar, packed 1/2 cup 2% milk 1/2 tsp vanilla extract 1 1/4 cups graham cracker crumbs 2 1/2 cups semi-sweet chocolate chunks 3 cups mini marshmallows

Directions: S'mores Bars 1. Preheat oven to 350 F and grease a 9-inch square pan. Line pan with parchment paper so that paper hangs over two sides of the pan. Line bottom of pan with a single layer of whole graham crackers (about 4 crackers). In a saucepot, melt butter and stir in brown sugar, milk and vanilla until dissolved. Remove from heat and stir in graham cracker crumbs (this will make a soft paste). Spread half of the graham mixture over the cracker-lined pan. Sprinkle with a third of the chocolate chunks and half of the marshmallows. Top marshmallows with another layer of whole graham crackers and spread remaining graham mixture over top. Top with another third of chocolate chunks and the remaining marshmallows. Finish with a last sprinkle of chocolate chunks and bake for 12 minutes, until marshmallows have browned. Cool completely before slicing. Smores Bars can be stored in an airtight container for 3 days.

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S'mores Ice Cream Yield: 16 Ingredients:

To Assemble

Checkerboard Ice Cream

S'mores Bars

whole graham crackers (about 14) 3/4 cup unsalted butter 2/3 cup light brown sugar, packed 1/2 cup 2% milk 1/2 tsp vanilla extract 1 1/4 cups graham cracker crumbs 2 1/2 cups semi-sweet chocolate chunks 3 cups mini marshmallows

Directions: To Assemble 1. Preheat oven to 350 F and place cut Smores bars on a parchment-lined baking sheet. Warm squares for 10 minutes, to melt chocolate chunks and soften marshmallows. Scoop spoonfuls of checkerboard ice cream into bowls and arrange warm, gooey squares on top.

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S'mores Bars 1. Preheat oven to 350 F and grease a 9-inch square pan. Line pan with parchment paper so that paper hangs over two sides of the pan. Line bottom of pan with a single layer of whole graham crackers (about 4 crackers). In a saucepot, melt butter and stir in brown sugar, milk and vanilla until dissolved. Remove from heat and stir in graham cracker crumbs (this will make a soft paste). Spread half of the graham mixture over the cracker-lined pan. Sprinkle with a third of the chocolate chunks and half of the marshmallows. Top marshmallows with another layer of whole graham crackers and spread remaining graham mixture over top. Top with another third of chocolate chunks and the remaining marshmallows. Finish with a last sprinkle of chocolate chunks and bake for 12 minutes, until marshmallows have browned. Cool completely before slicing. Smores Bars can be stored in an airtight container for 3 days.

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Rocky Road Truffle Cake Yield: 9 Ingredients:

Brownie Layer

2 1/2 oz bittersweet chocolate, chopped 1 1/2 cup + 1 Tbsp unsalted butter at room temperature 2/3 cup sugar 2 x large eggs 1 tsp vanilla extract 1/2 cup all purpose flour 1/4 tsp salt 1/2 cup walnut halves, lightly toasted, plus extra walnut halves for garnish

Marshmallow Layer

Cornstarch, for dusting 1 tbsp + 1 tsp gelatin powder 1/2 cup cold water 1 cup + 3 Tbsp sugar 2 tbsp glucose syrup or white corn syrup 2 x large egg whites 1/2 tsp vanilla extract

Truffle Ganache

1/2 cup whipping cream 4 oz bittersweet chocolate, chopped 2 tbsp unsalted butter at room temperature

Directions: Brownie Layer 1. For brownie layer, preheat oven to 350 F (180 C). Grease an 8-inch (20 cm) square pan and line with parchment so that paper hangs over sides of pan. Melt chocolate in a bowl over a pot of gently simmering water, stirring constantly. Cool chocolate to room temperature and stir in butter by hand until smooth. Stir in sugar gently and add eggs, one at a time, until blended. Stir in vanilla. Gently mix flour and salt into chocolate base and stir in walnuts. Scrape batter into prepared pan and bake for 19 to 22 minutes, until cake takes on a dull colour and feels firm when touched. Allow to cool completely.

Marshmallow Layer 1. For marshmallow layer, line an 8-inch (20 cm) square pan with parchment and dust generously with cornstarch. Sprinkle gelatin over cup (50 ml) of cold water, stir and set aside for 5 minutes. Melt gelatin over low heat and keep warm. Bring remaining cup (50 ml) water, sugar and glucose syrup to a boil over medium-high heat and cook until sugar reaches 245 F (118 C) on a candy thermometer, 7 minutes. While sugar is cooking, whip egg whites with electric beaters or in a mixer fitted with the whisk attachment until foamy. When sugar reaches proper temperature, pour it carefully in a stream down the side of the bowl while mixing on medium speed. Once incorporated, pour in melted gelatin and vanilla and whip mixture on high speed until thick and white, about 4 minutes. Pour marshmallow into prepared pan, sift with cornstarch and let set for at least 2 hours before unmolding.

Truffle Ganache 1. For Truffle Ganache, heat cream to just below a simmer and pour over chopped chocolate. Let sit 1 minute, then stir slowly until evenly blended. Stir in butter until melted in. Let cool for at least 30 minutes, or chill until ready to assemble.

To Assemble 1. For assembly, remove brownie from pan in 1 piece by lifting parchment overhang. Brush top of brownie with a layer of fluid ganache (if ganache sets up, just re-warm to melt). Brush excess cornstarch off marshmallow and turn over onto brownie. Peel off parchment from marshmallow carefully. Drizzle top of cake with remaining ganache and top with walnut halves. With a hot knife, cut dessert into 9 or 16 squares and arrange on a platter. Rocky Road Truffle Cakes will keep for 1 day refrigerated or 2 days covered at room temperature.

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Irish Creamy Fudge Yield: 24 Ingredients:

Irish Creamy Fudge

1/2 cup evaporated milk 1 cup light brown sugar, packed 1 cup white sugar 3/4 cup unsalted butter 1/4 tsp salt 1 tsp vanilla extract 1/4 cup Irish Cream liqueur 2 1/4 cups icing sugar, sifted

Directions: Irish Creamy Fudge 1. Grease an 8-inch square pan and line with parchment paper so that it hangs over the sides. Stir evaporated milk, brown sugar, white sugar, butter and salt in a heavy-bottomed saucepot. Bring to a boil over medium heat, stirring often, and cook until 238 F (use a candy thermometer to gauge). Remove from heat, stir in vanilla and Irish Cream and scrape into a bowl or mixer fitted with the paddle attachment. With the mixer on low speed or electric beaters, add in the icing sugar in three additions, mixing well after each addition. Scrape fudge into prepared pan and let cool completely before slicing.

Irish Cream Cheesecake Yield: 10 Ingredients:

Crust

Filling

3/4 cup graham cracker crumbs 1/2 cup regular oats (not quick cook) 1/4 cup light brown sugar, packed 1/4 cup unsalted butter, melted 1/2 tsp vanilla extract

2 cups whipping cream 6 oz semisweet chocolate, chopped 1 lb. cream cheese at room temperature 3/4 cup sugar 1 tbsp cornstarch 1/2 cup Irish Cream liqueur 2 x large eggs

Brickle Almond Garnish

1 tbsp egg white 1/2 cup whole almonds, lightly toasted 1/3 cup sugar 1/4 cup honey 1/2 tsp ground cinnamon 1/2 tsp salt

Directions: To Assemble 1. For crust, preheat oven to 350 F and grease a 9-inch springform pan. Pulse graham crumbs, oats and brown sugar in a food processor until oats have been roughly cut. Add melted butter and vanilla extract and pulse until an even texture. Press into bottom of prepared pan and bake for 7 minutes. Allow to cool while preparing filling. For filling, reduce oven temperature to 325 F. Heat cream to just below a simmer. Pour hot cream over chopped chocolate and whisk gently until smooth and set aside. In a bowl using electric beaters or with a mixer fitted

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with the paddle attachment, beat cream cheese until fluffy, scraping the sides of the bowl often. While beating, slowly pour in sugar, again scraping the bowl often. Beat in cornstarch. By this time the filling should be looking a little more fluid. Slowly pour in Irish Cream and beat in eggs, one at a time. Pour chocolate mixture into cheesecake filling and blend well. Scrape filling into pan and bake for 30 minutes. Without opening the oven door, turn off the oven and leave cheesecake in another 30 minutes. Remove, let cool to room temperature, then chill overnight. For brickle Almond Garnish, preheat oven to 350 F. Whisk egg white until frothy. Add remaining ingredients and toss until almonds are evenly coated. Spread onto a parchment-lined baking sheet and toast for 20 minutes, stirring occasionally until sugar has browned. Allow to cool. Break apart almonds and chop in a food processor. Remove springform ring and bottom and place cheesecake on a serving plate. Press the ground brickle onto the sides of the cake and chill until ready to serve.

Raspberry Meringue Fools Yield: 8 Ingredients:

Meringue Cookies

3 x egg whites at room temperature 1/2 tsp cream of tartar 3/4 cup sugar

Raspberry Fool

2 cups fresh raspberries 5 tbsp sugar 1 1/2 cups whipping cream 3 tbsp sour cream 1 tsp finely grated orange zest icing sugar for dusting

Directions: To Assemble 1. For meringue cookies, preheat oven to 225 F. Whip egg whites with cream of tartar until foamy. While whipping, gradually add sugar and whip on one speed lower than highest (for a tighter, more stable meringue) until whites hold a stiff peak. Whites with this much sugar will not over whip, so give it the time it needs, about 5 minutes. Transfer meringue to a piping bag fitted with a large (#4) star tip and pipe 16 2 inch round cookies on a parchment lined baking sheet. Bake

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meringue on center rack of oven for 1 hours, then turn off oven and leave cookies in until dry (they should lift easily off the parchment). Let meringues cool to room temperature. For raspberry fool, crush 1 cup of raspberries with 3 Tbsp of sugar and set aside. Whip cream to medium peaks and whip in remaining 2 Tbsp sugar, sour cream and orange zest. Fold in crushed raspberries roughly (they dont have to be fully incorporated). Immediately before serving, crumble meringue cookies into raspberry fool and spoon into serving glasses.

Raspberry Meringue Sandwiches 1. 2. Prepare Meringue Cookies and Raspberry Fool (filling) as above. To serve, spoon a dollop of raspberry fool between the two meringue cookies and place on a serving plate. Assemble immediately before serving.

Anna's Lemon Meringue Pie Yield: 9 Ingredients:

Crust

Filling

1 1/2 cups all purpose flour 1 tbsp sugar 1/2 tsp salt 2/3 cup unsalted butter, diced and chilled 1 x large egg 1 tbsp lemon juice

1 1/4 cups sugar 1 1/2 cups water 5 tbsp cornstarch 5 x large egg yolks dash salt 1 tbsp finely grated lemon zest 1/2 cup fresh lemon juice 2 tbsp unsalted butter

Meringue

5 x large egg whites 1/2 tsp cream of tartar 1/3 cup sugar 1 tbsp cornstarch

Directions: To Assemble 1. For crust, combine flour, sugar and salt. Cut in chilled butter until a rough crumbly texture and little bits of butter are still visible. In a small bowl, whisk egg and lemon juice. Pour all at once into flour mixture and combine just until dough comes together. Shape dough into a disc and chill for at least one hour. Preheat oven to 400 F. On a lightly floured surface, roll out dough to just less than inch thick. Sprinkle a 9-inch pie shell with flour and line with dough. Tuck in rough edges and crimp (pinch) with your fingers. Put pie shell in freezer just for 10 minutes to rest and firm up. Once chilled, line pastry with aluminum foil (and have foil hang over crust edges to protect it) and weigh down with pie weights, dried beans or raw rice. Bake for 10 minutes, then reduce oven temperature to 375 F and bake 15 minutes more. Remove aluminum foil and weights and bake 10 minutes more, to dry out center of the shell. Cool completely before filling. For filling, whisk sugar, water, and cornstarch in a heavy-bottomed saucepot. Whisk in egg yolks and salt and cook over low heat for 5 minutes, whisking constantly. Increase heat to medium and, still whisking, cook until filling becomes glossy and thick, about 5 more minutes. Remove from heat and strain. Stir in lemon zest, lemon juice and butter until butter dissolves. Pour immediately into cooled pie shell and let cool 15 minutes. Chill completely before finishing with meringue, about 4 hours. For meringue, preheat oven to 350 F. Whip egg whites with cream of tartar until foamy. While whipping, gradually pour in sugar and whip on one speed less than highest until whites hold a stiff peak (the meringue stands upright when whisk is lifted). Whisk in cornstarch and dollop over chilled lemon filling. Use sweeping motions with your spatula to create swirls and peaks that look so enticing once browned. Bake pie for 10 minutes, just until meringue browns lightly. Let pie cool or chill until ready to slice.

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Double Pink Lassi Yield: 4 Ingredients:

Raspberries

1 cup raspberries, fresh or frozen

Rhubarb

1 1/2 cups rhubarb, chopped 1/4 cup sugar


Lassi

3 tbsp water

1 1/2 cups ground almonds 1 cinnamon stick 2 cups milk 2 1/2 cups plain yoghurt 1 cup crushed ice 1/4 cup almond slices, toasted

Directions: To Assemble 1. Simmer raspberries with sugar for 5 minutes, pure and strain. Chill until ready to use. For rhubarb, simmer with sugar and water for 10 minutes until tender and pure. Chill until ready to use. For lassi, heat ground almonds, cinnamon stick with milk to just below a simmer. Stir occasionally and keep at low heat for 10 minutes. Strain milk through a fine strainer lined with cheesecloth, twisting cheesecloth to get every bit of juice out of almonds. Chill completely. In a blender, pure chilled milk with yoghurt, rhubarb pure and of raspberry pure with ice. Divide remaining raspberry pure between 4 tall glasses. Top up with lassi mixture. Garnish with toasted almond slices.

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Frozen Yoghurt Lassi Yield: 4 Ingredients:

Raspberries

1 cup raspberries, fresh or frozen 2 tbsp sugar

Rhubarb

Lassi

1 1/2 cups rhubarb, chopped 1/4 cup sugar 3 tbsp water

1 1/2 cups ground almonds 1 cinnamon stick 2 cups milk

2 1/2 cups plain yoghurt

Directions: To Assemble 1. Simmer raspberries with sugar for 5 minutes, pure and strain. Chill until ready to use. For rhubarb, simmer with sugar and water for 10 minutes until tender and pure. Chill until ready to use. For lassi, heat ground almonds, cinnamon stick with milk to just below a simmer. Stir occasionally and keep at low heat for 10 minutes. Strain milk through a fine strainer lined with cheesecloth, twisting cheesecloth to get every bit of juice out of almonds. Chill completely. Whisk together chilled milk, yoghurt, rhubarb puree and half of raspberry pure. Pour into an ice cream maker and churn according to manufacturer's instruction. Right before you stop the ice cream maker, drizzle in remaining raspberry pure and let blend just 10 or 15 seconds for a lovely raspberry ripple! Spoon into a container and freeze until firm.

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Oatmeal Cookies Yield: 24 Ingredients:

Oatmeal Cookies

2/3 cup unsalted butter, room temperature 1 cup dark brown sugar, packed 1 egg 1 tbsp vanilla 1 tbsp fancy molasses 1 cup all purpose flour 1/2 tsp baking powder 1/2 tsp salt 1/2 tsp baking soda 1/2 tsp cinnamon 1/4 tsp mutmeg 1 1/2 cup oats 1 cup raisins

Directions: Oatmeal Cookies

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Preheat oven to 375 F. Cream together butter and brown sugar until smooth. Add egg and blend. Stir in vanilla and molasses. In a separate bowl, combine flour, baking powder, salt, baking soda and spices. Add to butter mixture and mix in. Add oats and raisins and stir just until oats are coated with cookie batter. Drop tablespoonfuls onto a greased or parchment-lined baking sheet and bake for 7 to 9 minutes, until cookies start to brown around the edges and loose their shine. Cookies will keep up to a week in an airtight container. Yield: 2 dozen cookies. VARIATION: OATMEAL COOKIE ICE CREAM SANDWICHES: You will need 6 cups maple walnut ice cream and 1 1/2 cups of walnut crumbs, toasted. For sandwiches, press a small scoop of ice cream between 2 cookies. Roll edges of ice cream in walnut crumbs and chill until ready to serve. Yield: 1 dozen sandwich cookies.

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