My Recipes

  Ingredients 1 cup pitted dates 1/4 cup lightly salted butter  1 egg 1/2 cup light brown sugar 1 cup rice krispies 1/2 cup finely chopped pecans 1/4 cup shredded coconut Directions In a medium saucepan mix dates, butter, egg and sugar. Cook over moderate heat for 5 minutes, stirring constantly until mixture is smooth and thickened. Remove from heat and stir until cooled, about 5 minutes. Stir in cereal and nuts. With buttered hands, roll rounded teaspoonfuls of the mixture into balls. Roll balls in coconut.

  Ingredients 1 cup flour 1 teaspoon baking powder 1 teaspoon salt 4-6 squares unsweetened chocolate 2/3 cup butter 2 cups sugar 4 eggs 2 teaspoons vanilla 1/2 to 1 cup chopped nuts of your choice Directions Preheat oven to 350℉. In a bowl, mix flour, baking powder and salt. In a saucepan, melt chocolate and butter over low heat.  Stir in sugar, eggs, vanilla and flour mixture. Then stir in nuts. Bake in pre-heated oven. Sorry Darlene, I guess you have to put this first into greased 13x9x2 inch pan. Then bake for 25 minutes. Cool. Cut into bars. Notes Excellent. You could hardly wait to get into this when I bake it. Remember you have to wait till it cools off before cutting. I know you like it warm, but this has to wait.

  Winnipeg is home to one of the best bakeries in Canada -- Gunn's, a three-generation, family-run business in the city's North End. Sheer deliciousness characterizes its breads and pastries, as these voluptuous cheese and poppy seed-swirled, onion-topped buns attest. Ingredients 2 tablespoons (25mL) granulated sugar 2 cups (500mL) warm milk 1 pkg or 1 tablespoon (15mL) active dry yeast 1/3 cup (75mL) granulated sugar 3 eggs 1/3 cup (75mL) vegetable oil 2 teaspoons (10mL) salt 6 1/2 cups (1.625L) all-purpose flour 2 tablespoons (25mL) butter, melted 3 cups (750 mL) shredded old Cheddar cheese 1/4 cup (50 mL) poppy seeds or onion seeds 2 onions, sliced 1/2 cup (125mL) (approx) mayonnaise Directions In a small bowl, dissolve 2 tablespoons sugar in warm milk. Sprinkle in yeast; let stand for 10 minutes or until frothy. Meanwhile, in large bowl and using electric mixer, beat together 1/3 cup (75mL) sugar and 2 of the eggs for 7 minutes or until thick and pale yellow. Stir in yeast ...

  This recipe is from my ex-mother-in-law. She would make it every Christmas. Once I perfected it, I would make it every Christmas and gift it to my advisors with an ornament. Every year I did the same thing, which made holiday season at work much simpler. I remember one of my advisors loved, loved, loved this recipe and finally asked me for it. He said he made it with his kids but it was dangerous to have around. It's sooo buttery and yummy. Still the best caramel popcorn I have ever had. And I've had a lot. Ingredients 1 1/2 cups sugar 1 cup butter 1/2 cup corn syrup (6 fluid ounces) 1/2 teaspoon cream of tartar pinch of salt 1 teaspoon baking sodaa vanilla nuts (optional) Directions Air pop 8-24 cups of popcorn. Bring ingredients (up to salt) to a boil, stirring constantly. Let boil to 260℃ or hard ball. Stir in 1 teaspoon baking soda and a little vanilla. Pour over popcorn. Divide into 2 baking pans at 200℃ for 1 hour. Stirring every 15 minutes.

  The Almond Roca factory is located in the state of Washington and though I lived in Seattle for 13 years I never had a chance to visit. Though growing up in Canada this was my favorite candy. I had an aunt that would bring us Almond Roca every Christmas. I try not to make this unless I know people are coming or I can give it away. Ingredients 1 pound butter 2 cups sugar 1 cup almonds, slivered, unsalted, unblanched 1 pound high quality semi-sweet chocolate, melted at low temperature in a double boiler 1 cup pecans, chopped Directions Melt butter, stir in sugar, then almonds. Stir constantly while heating to 290℉ or mahogany color. Spread evenly on cookie sheet. Blot extra butter, spread half of the chocolate. Sprinkle half of the pecans. Refrigerate. Flip over, spread remaining chocolate, sprinkle remaining pecans. Cool then break into pieces.

  Spiced pecans were a favorite in our house around Christmas time. My dad loves them! I found this recipe which I was proud to say dad thought were better than mom's. It is also a good companion recipe to the Brazilian Cheese Drop cookies as it uses up the leftover egg whites. Ingredients 1 egg white 1/4 cup sugar 1 tablespoon cinnamon 2 1/2 cups pecan halves (about 8 3/4 ounces) Directions In a bowl mix pecans and an egg white until pecans are well coated. Mix cinnamon and sugar together then pour over nuts. Mix until pecans are well coated. Spread on ungreased cookie sheet and bake at 300 ℉ for 20-30 minutes. Notes I split one batch into two gifts.

  These pictured cookies are not exactly Brazilian Cheese Drops because oddly enough I could not find the recipe online. But these were my absolute favorite of mine at Christmas time. So delish!! Ingredients 1 can sweetened condensed milk 2 egg yolks 2 cups moist flaked coconut 2 cups finely chopped pecans 1/3 cup grated cheddar cheese granulated sugar Directions Mix all dry ingredients except sugar. Shape into 1 inch balls. Bake in a preheated 325℉ oven for 12 to 14 minutes or until brown. Roll in sugar to coat. Cool on racks. Makes 24.

  Or I have seen it called Pineapple Fluff Dessert. Either way, my mom used to make this at Christmas time. It was a favorite of hers and mine, not so much my dad. Another fun fact, back in Seattle working for Piper Jaffray in the Two Union Square building before UBS bought us, we had a "Green Dessert Competition". Everyone made their version for everyone else to try. My favorite is still my mom's recipe below. Ingredients 1 small tub of sour cream 1 small tub of whipped topping 1 can crushed pineapple, drained 2 envelopes of pistachio pudding mix Directions Mix all the ingredients together and refrigerate. Notes from Mom Very yummy. Ideal for Christmas desserts since it is not too filling. If you wish you can put a drop of green food color to bring up the Christmas feeling.

I grew up eating these, they are chocolatey goodness! Ingredients 1/3 cup butter 1/2 cup corn syrup 1 cup brown sugar 3 tablespoons cocoa 7-8 cups puffed wheat, plain not sugar coated 1 teaspoon vanilla Directions Combine butter, syrup, sugar and cocoa in saucepan big enough to accommodate the ingredients. Stir and bring to boil. Add vanilla. Pour over puffed wheat in a bowl. Stir until everything is coated. Press evenly in a greased 9 x 12 inch pan. Cool. Let stand awhile to set before cutting. Makes 25 squares.  

  Mamon   is a Filipino-style sponge mini cake that is a popular afternoon snack.  This is actually a basic chiffon cake batter baked in a specific small cake mold with sharp fluted edges. These aluminum tins are shallow but wide tins Ingredients 10 egg yolks 6 eggs 1 cup cake flour 1 heaping teaspoon baking powder 1 cup sugar 6 tablespoons melted butter 1 teaspoon vanilla extract Directions Beat eggs in mixer, gradually increasing speed for 10 minutes until light and fluffy. Sift flour and baking powder together. Sift sugar separately. Add sifted sugar all at once to egg mixture. Gradually add flour mixture, reducing mixer speed. Add vanilla. Mix evenly with a spatula. Fill greased tins two-thirds full. Bake at 350 ℉ for 13 to 17 minutes. Cake should bounce back slightly when pressed. Brush lightly with butter immediately after baking.

  Ingredients 2 1/2 cups all purpose flour 1 cup brown sugar 2 teaspoons baking soda 2 teaspoons ground cinnamon 1/2 teaspoon salt 2 cups shredded carrots 1 cup shredded apple 3/4 cups raisins 1/3 cup chopped pecans 1/4 cup flaked sweetened coconut 8 oz can crushed pineapple, drained 1/3 cup vegetable oil 1/3 cup apple butter 2 teaspoons vanilla extract 2 large eggs 2 large egg whites cooking spray Directions Preheat oven to 350℉. Combine flour and next 4 ingredients. Stir in carrots and the next 5 ingredients. Make a well in center. Combine oil and the next 4 ingredients. Add oil mixture to flour mixture until just moist. Spoon into 24 muffin cups. Bake for 25 minutes.

Ingredients 1 3 ounce package of cream cheese, softened 1/2 cup butter 1 cup flour 3/4 cup brown sugar 1 1/2 teaspoons vanilla extract 3/4 cup broken pecans 1 egg, beaten 1 tablespoon butter, soft Dash of salt Directions Blend cream cheese and butter. Stir in flour. Chill for one hour. Shape dough into 24 inch balls. Flatten into rounds and place in an ungreased muffin pan. Beat egg, brown sugar, 1 tablespoon butter, vanilla extract and salt until smooth. Put pecans evenly into shells. Bake at 325℉ for 20-25 minutes.  

  Ingredients 1 cup oil 1 1/3 cups flour 1 cup sugar 3 eggs 1 1/3 teaspoons cinnamon 1 teaspoon salt 1 1/3 teaspoons baking soda 1/3 cups nuts 1 1/3 teaspoons baking powder 2 cups grated carrots Icing 4 ounces cream cheese, at room temperature 3 teaspoons butter 1 cup icing sugar 1 teaspoon vanilla extract Directions Mix dry ingredients. Add sugar and eggs to oil. Mix altogether. Stir in grated carrots and nuts. Bake in 9x9 pan at 300℉ for 1 hour. Cream Cheese Frosting: Beat cream cheese and butter until creamy. Add icing sugar and vanilla until creamy. Spread on cooled cake.

  Ingredients 1 1/2 cup all purpose flour 1 cup sugar 1/2 teaspoon salt 1 teaspoon baking soda 1/4 cup cocoa 1 cup water 1/3 cup oil 1 tablespoon white vinegar 1 teaspoon vanilla extract for the Filling: 1 (8 ounce) package cream cheese, softened 1 egg 1/2 teaspoon salt 1/3 cup sugar 1 cup mini chocolate chips Instructions Make your filling first. In a medium bowl, Beat cream cheese, egg, sugar and salt until smooth. Stir in chocolate chips. Set aside. Combine flour, sugar, salt, baking soda and cocoa in a large mixing bowl. Add in remaining ingredients and mix until smooth. Line a cupcake/muffin tin with liners and fill cups 1/3 full. Add one heaping tablespoon of filling into center of each cupcake. This is a sticky batter so I lightly greased the top of my pans or use paper liners, just in case, it works great for any cupcake or muffin recipe. Bake in preheated 350 degree oven 25-30 minutes or for mini cupcakes about 18-20 minutes or until chocolate part springs back when lightl...

  Ingredients 2 ripe bananas 2 1//2 cups all purpose flour 3/4 teaspoons baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 cup butter or margarine 1 1/2 cups sugar 2 eggs 2 teaspoons grated orange rind 1/4 cup plain yogurt or buttermilk 1 1/2 teaspoons vanilla Directions Mash bananas, it should be at least 1 cup. Sift flour, baking soda, baking powder and salt together. In a separate bowl beat butter and sugar until light and fluffy. Add one egg at a time and beat well after each addition. Slowly blend in flour mixture, mashed banana and the remaining ingredients. Beat until smooth. Pour into a well greased 9x5x3 inch loaf pan. Bake for 1 hour at 350℉.

  Hopia is a popular Filipino pastry filled with bean paste which was introduced by the  Fujian Chinese  during the American occupation.  It came from the Chinese word ho-pian which means “good biscuit”, it is nearly similar to moon cake wherein a pastry is filled with a sweet paste and it is also traditionally given as a gift for friends and relative.  Ingredients 2 cups flour 1/2 cup peanut oil 1/2 cup water 1 1/2 tablespoons sugar 1 tablespoon corn syrup Paste: 1/2 cup peanut oil 1 cup flour Bean Filling: Soak red mung beans in water overnight. Then boil until mushy. You can process to get a more even consistency. Add sugar according to your taste. Add cornstarch if it gets watery. Refrigerate. Directions Mix the oil, water, sugar and corn syrup well. Add the flour. Knead until smooth. Divide dough into two equal parts. Take one part and roll thin. Spread with the paste. Roll into a jelly roll, slice into 1 inch rolls. Roll out flat. Put a small amount o...

  The vegetable retains some texture and has none of that sulfury taste and mushiness of cabbage that has been improperly cooked. This also makes a great breakfast when served with fried eggs on top. Ingredients 4 ½   teaspoons   vegetable oil 1   medium   onion, sliced 1   tomato, chopped 1   inch   fresh ginger, peeled and minced (optional) ¼   teaspoon   crushed red-pepper flakes 1   small   head of green cabbage, cored and thinly sliced (about 10 cups) 1 ½   teaspoons   coarse salt, plus more for serving Directions Heat a 14-inch skillet over medium-high heat, and then add the oil and onion. Saute to soften the onion slightly, about 2 minutes. Stir in the tomato, ginger if using, and red-pepper flakes. Cook for an additional 2 minutes. Add the cabbage and 1 1/2 teaspoons salt. Stir to combine. Cover, and reduce the heat to medium low. Cook, stirring occasionally as the cabbage begins to collapse. Add a little wate...

  In a large pot of salted water cook according to directs:     1 pound large elbow macaroni Drain, return to pot and add to coat:     2 tablespoons butter Meanwhile, in a heavy large skillet melt and saute until limp (about 4 minutes):     3 tablespoons butter     1 large onion, chopped Add and saute an additional 5 minutes:     3/4 cup chopped frozen mustard greens Add and continue to cook for about 4 minutes:     1 10-ounce package frozen corn and red pepper mix, thawed When veggies are cooked add to large skillet:     1 cup diced HoneyBaked ham     1 cup whipping cream     1/2 teaspoon dried mustard     1 teaspoon Worcestershire sauce     Salt and freshly ground pepper Bring to a boil then add and stir to melt:     2 1/2 cups grated sharp white Cheddar cheese (about 9 ounces) Pour entire mixture over buttered noodles and mix well. Transfer to a serving bowl. (...

  Ingredients 1  1 ⁄ 2 cups  heavy cream 1 sprig  fresh thyme 2 garlic cloves , chopped 1 ⁄ 2 teaspoon  ground nutmeg butter  (to use to grease dish) 2 lbs  russet potatoes , peeled and cut into 1/8-inch thick slices salt & freshly ground black pepper 1 ⁄ 2 cup  parmesan cheese , grated (plus more for broiling) DIRECTIONS Preheat the oven to 375 degrees F. In a saucepan, heat up the cream with a sprig of thyme, chopped garlic and nutmeg. While cream is heating up, butter a casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper. Remove cream from heat, then pour a little over the potatoes. Top with some grated Parmesan. Make 2 more layers. Bake, uncovered, for 45 minutes. Sprinkle some more Parmesan and broil until cheese browns, about 5 minutes. Source: Tyler Florence - Food Network Notes: Dec 2014 Served with Christmas ham. Delicious!! Feb 2015 Tried substituting milk for cream but the cheese separat...

  Another childhood favorite of mine and my childhood friends. My mom would make a huge batch for us to all share and a separate bowl just for my friend Lori Kmech. She would power down a dozen all by herself. What's funny is that I only realized, thinking about them now after studying Spanish for several years that it actually means "bread of salt". I also added this picture, because my mom always made them this shape versus round. Ingredients 12 cups flour 7 tablespoons yeast 3 cubes butter 2 teaspoons salt 5 cups water Directions Mix flour and salt in a big bowl.  Dissolve 1/2 cup sugar in 1 cup water, then sprinkle yeast. Melt butter and add to sugar water. Then pour into dry ingredients. Knead dough until elastic. Let rise for 2 hours then divide and form into long rolls. Rise for another 30 minutes. Cut into portions. Rise for another hour. Roll thin like making hopia. Then roll into jelly roll and cut into bun size. Bake at 400℉ until golden brown. NOTES: You can u...

  This was another favorite side dish growing up in Edmonton. Very cheesy and very filling for those cold Edmonton winter nights. Ingredients 1/2 cup rice, uncooked 8 cups chopped onion 1 cup cheese, grated 2/3 cup cream 1 teaspoon salt 1/4 cup butter Directions Preheat the oven to 350 degrees F (175 degrees C). Butter a 2-quart baking dish. Bring water to a boil in a large saucepan, and sprinkle in rice. Stir, reduce heat to low, and simmer rice until it is half-cooked about 5 minutes. Drain rice, and set aside. Melt butter in a large skillet over medium heat, and cook and stir onions until translucent but not browned, about 8 minutes. Mix cooked onions and butter in the skillet with rice; stir in half-and-half, salt, and cheese. Transfer mixture to the prepared baking dish, and sprinkle remaining 1/4 cup cheese over top. Bake for 1 hour. Serves 8-10.

  I grew up eating perogies in Edmonton as there is a thriving Ukrainian population living there, including my best friend in grade school, Susan Bodi. I learned how to eat perogies and borscht at her house. This recipe is not her mom's recipe, however, my mom would make these when we were craving the flavor but not the work. Ingredients First Mixture: 2 cups cottage cheese 1 egg 1 teaspoon onion salt Second Mixture: 2 cups mashed potatoes 1 cup cheddar cheese 1/4 teaspoon salt 1/4 teaspoon onion salt Pepper, to taste Third Mixture: 1 cup chopped onion 3/4 cup butter, melted Directions In a 13x9-inch casserole dish put a layer of lasagna noodles. Place a layer of the first mixture. Cover with lasagna noodles. Place a layer of second mixture, cover with lasagna noodles. Pour third mixture over top of the noodles. Cover with foil. Bake at 350℉ for 30 minutes. Let stand 10 minutes before serving. Serve with sour cream. Yummy!

  INGREDIENTS 1 cup white vinegar 1/2 cup Heinz ketchup (Hot & Spicy, if you can find it) 2 tablespoons sugar (adjust to taste) 5 tablespoons light soy sauce 1 small head of garlic, minced 1/4 teaspoon black pepper (adjust to taste) 1-2 pounds pork shoulder INSTRUCTIONS  MARINADE Cut the pork shoulder into cubes about one inch in size all around.  Add the meat in an air-tight container larger than the amount of meat inside, leaving room for the marinade. In a large mixing bowl, combine all ingredients. Whisk the contents and make sure the  sugar has dissolved. Pour the marinade over the meat and mix together to make sure all the meat is covered. Marinade for at least 24 hours, refrigerated.  Skewer 3-4 pieces per water soaked wooden skewers (to prevent burning). Mom's Notes: To prevent dryness, use the marinade for basting the pork while barbecuing. Ira, you've seen how it is done, so you will be fine. It takes a lot of work so it seems but if you enjoy it, ...

  An apple glaze and sweet dried figs complement the savory blue cheese in this simple yet refined dish. Serve with wild rice and steamed green beans. Yield: 4 servings (3 slices each) INGREDIENTS 1 (1-pound) pork tenderloin, trimmed 1/2 cup dried figs, coarsely chopped 1/2 cup crumbled blue cheese 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper Cooking spray 1 tablespoon apple jelly, melted DIRECTIONS Preheat oven to 450℉. Slice the pork in half lengthwise, cutting to but not through the other side. Open the halves, laying pork flat. Place pork between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Sprinkle figs and blue cheese over pork leaving a 1/2-inch margin around outside edges. Roll up the pork, jelly-roll fashion, starting with long side. Secure at 2-inch intervals with twine. Sprinkle pork with salt and pepper and place on a foil-lined jelly-roll pan coated with cooking spray. Bake for 20 minutes. Br...

Because of the delicate flavors in this dish, we preferred using a mild baked ham to a smoked one. INGREDIENTS 1 (1-oz) slice white bread 3 3/4 cups uncooked extra-broad egg noodles 2 1/2 cups (1 1/2-inch) sliced asparagus 1/4 cup all-purpose flour 1/2 teaspoon dried thyme 1/4 teaspoon salt 1/8 teaspoon black pepper 1 cup whole milk 1 cup chicken broth 1 tablespoon butter 3/4 cup finely chopped onion 1 tablespoon fresh lemon juice 1 1/2 cups (1/2-inch) cubed ham (about 8 ounces) 1/4 cup chopped fresh flat-leaf parsley 2 tablespoons grated fresh Parmesan cheese DIRECTIONS Preheat oven to 450℉. Place bread in a food processor and pulse 10 times or until coarse crumbs form to measure 1/2 cup. Cook pasta in boiling water 7 minutes, omitting salt and fat. Add asparagus; cook 1 minute. Drain. Lightly spoon flour into a dry measuring cup and level with a knife. Place flour, thyme, salt and pepper in medium bowl; gradually add milk and broth, stirring with a whisk until well-blended. Melt the ...

  In a bowl stir together: 1 cup finely grated Gruyere 2 tablespoons sour cream 1 teaspoon Dijon mustard 3/4 teaspoon raspberry or cranberry preserves Spread 1 tablespoon of the mixture evenly over 1 side of 8 slices of white bread. Over 4 slices of bread arrange 1 or 2 slices of HoneyBaked Ham or Turkey. Top with the remaining bread slices, spread side down. Remove the crusts with a sharp knife and spread the tops of the sandwiches lightly with butter. Invert the sandwiches into a large griddle or skillet and spread the tops with more butter. With a spatula, press down and grill the sandwiches over moderately high heat for 4 to 5 minutes. Turn them over and grill an additional 2 to 3 minutes or until golden brown on both sides. Transfer sandwiches to baking sheet. Sprinkle each sandwich with 1 tablespoon grated Gruyere. Broil under a preheated broiler about 4 inches from the heat for 2 to 3 minutes or until cheese is just melted. Source: HoneyBaked Ham NOTES: Dec 2014 Yummy!

  In a large frying pan over medium heat sauté until tender (approximately 2 minutes): 1/3 cup butter or margarine 1/4 pound mushrooms (sliced) 1 clove of garlic (minced) 1 medium zucchini (thinly sliced) Add to pan and cook for a minute longer: 1 1/2 cups diced HoneyBaked Ham. Set aside. In a large, separate bowl blend together: 4 eggs 2 cups (1 lb. ricotta cheese) 1 cup (4 oz.) grated Jack cheese 1-10 Oz. package frozen chopped spinach, thawed and drained 1/2 tsp. dill Salt & pepper to taste Add the sautéed ham and vegetables and pour all into a greased 10-inch pie pan or quiche dish. Bake uncovered in a 325º oven for 35 to 40 minutes, or until the center is set when the dish is gently shaken. Serves 6 to 8 and can be served hot or at room temperature. An easy way to transport and keep your dish hot is to wrap your dish entirely with heavy foil, and then wrap it in several layers of newspaper tied up with string. Carry it in a cardboard box or an insulated bag for extra help....