Recipes from the Edge

This is an all time favorite at the Edge, at the Main House or out on trip this sandwich will be sure to satisfy. Be sure, everyone will want more than one!!!!

The stuff you will need - pesto ( homemade or store bought)
red onion
ripe tomato
butter
good melting cheese (edam or provolone)
A dense good bread ( we like garlic clove)

Take two slices of bread and butter one side of each and pesto on the other side. On the pesto side put a slice of cheese , one on each side ( this is important so the tomato does not make the sandwich soggy). Then add one or two slices of finely sliced tomato and red onion. Close it up and grill in frying pan , just like you would a plain grilled cheese.

All alone or with soup and salad this is a must try!!!!!!!!!!!!!!!!!!!!!!!

The Bala Cranberry Festival is this weekend, and I am going to indulge in every cranberry delight. I made this loaf on the Thanksgiving weekend and it was a hit.

1/2 cup butter
1 cup sugar
2 eggs
1 cup ripe banana (about 3 small)
1 tsp each vanilla and lemon juice
2 cups flour
1 1/2 tsp baking powder
1/2 tsp each baking soda and salt
1/4 cup milk
1 1/2 cups chopped cranberries ( fresh or frozen)
1/2 cup chopped nuts

Grease loaf pan 9x5 set aside.
In a large bowl, beat butter with sugar until fluffy, beat in eggs, 1 at a time beating well after each egg. Beat in bananas, vanilla and lemon juice.

In a seperate bowl, whisk together flour,baking soda and salt. Stir into butter mixture alternately with milk, making 3 additions of dry ingredients ans 2 of milk. Fold in cranberries and nuts.Scrape into baking pan , smoothing top.

Bake in centre of 350F oven until inserted knife comes out clean, about 1 1/4 hours. Let cool on wire rack in pan then remove from pan.

When completely cool, wrap in plastic and keep at room temp for 24 hours before slicing. To be honest ,I wrapped it and company showed up so I sliced it within a couple of hours and it was wonderful.

This dessert is egg and dairy free , but not free of amazing taste. I have no problem with egg or dairy but make this because it is so....good.

For the filling you will need - 5 cups of firm silken tofu
3/4 -1 cup maple syrup
1/2 cup corn oil
2 tsp vanilla
1 tsp lemon juice
grated (fine) peel of 1 lemon
1/2 tsp salt
1/2 cup soya milk

For the crust you will need - 2 cups graham cracker crumbs
1/2 cup butter or margerine ( to be a vegan dessert)
2 tbsp of maple syrup
1-2 tbsp of water
Step #1

Put the graham crumbs in a bowl mix in butter then water and maple syrup mix together well. Press mix into a spring form pan going up the sides of the pan, chill before baking. While crust is chilling put together the filling.

Step # 2

Put the tofu , maple syrup and corn oil together in a food processor blend until smooth. Except for the milk, add the rest of the ingredients to the mix and blend. Sometimes I do not add the milk it just depends on the tofu. If you are using a chunky tofu you may need it . You want a creamy texture.

Step # 3

Pour mixture into well chilled crust (30 min ) Bake at 400 for 10 min then reduce heat to 350 bake for 30-35 min or until centre is firm. turn off oven and leave cake in oven with the door ajar for30 min. Take out and let cool completly then remove spring from pan.
Refrigerate overnight for best results.You ac swirl chocolate on the top or decorate with favorite fruit sauces. Enjoy..............