Recipes from the Edge

• 4 1/2 Cups unbleached white flour
• 2 Tbsp quick rising (instant) dry yeast
• 1/4 C fresh basil (or 1 Tbsp dry)
• 2 tsp salt
• 1 tsp granulated sugar
• 1 Tbsp olive oil

In a bowl, combine 4 Cups of the flour, yeast and basil, salt and sugar. Stir in 1 3/4 Cups very hot water and oil. Beat in enough of the remaining flour to make a firm but soft dough. Turn out onto lightly floured surface; knead for 10 minutes or until smooth and elastic. Cover and let stand 15min. Dust pizza pan with cornmeal.
Makes 1 large pizza or 2 small or med.

Bake at 400F for 15-20min.

• 1 1/2 Cups vegetable oil
• 2 cups brown sugar
• 3 eggs

• 3 cups sifted flour (half whole wheat, half unbleached works well)
• 1 tsp baking soda
• 1 tsp baking powder
• 1/ tsp ground cardamom
• 1 tsp cinnamon

• 2 tsp vanilla extract
• 3 Tbsp apple juice, milk, or water
• 3 cups chopped apples
• 1 Cup chopped nuts (opt. pecans, walnuts, almonds)

• 3 Tbsp seseme seeds
• powdered sugar

Pre-heat oven to 350F.
Butter a 10-inch bundt pan, two 9-inch cake pans or one 9x13 inch sheet pan. Sprinkle the bottom and sides of the pan with the seseme seeds.

Beat the oil and sugar until creamy. Add the eggs one at a time, beating well after each addition. In a separate bowl, sift together the flour, levenings, and spices. Add the dry ingredients to the egg mixture along with the apple juice and vanilla, beating with a wooden spoon until the batter is smooth. Fold in the chopped apples and nuts.

Pour the batter into the pan and bake for 30-45min, depending upon the size of pan, until a knife inserted in the center comes out clean.

Sprinkle the top with sifted powdered sugar when the cake is cool.

Taken from: New recipes from Moosewood Restaurant

This is an awesome recipe, makes a nice moist bread!
This will make 2 loaves.

• 3 cups flour
• tsp salt
• 2 tsp baking powder
• 2 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp mace
• 2 cups suar
• 2 cups cooked pumpkin
• 1 1/2 cups melted butter
• 4 eggs beaten
• nuts or raisins optional

Sift flour and seasonings into bowl. Blend sugar and butter. Stir in eggs and pumpkin. Mix dry ingredients into pumpkin mixture. Add raisins or nuts if you are using them. Pour batter into 2 well greased loaf pans and bake at 350F for 1 hour.

Date Filling

• 2 C chopped dates
• 2 C water
• 1 tsp cinnamon
• 1 tsp lemon juiceBase and Topping

Base and Topping

• 1 C butter or margarine
• 1 C brown sugar
• 2 C flour
• 1/2 tsp salt
• 1 tsp baking soda
• 2 C rolled oats

Put all filling ingredients in a saucepan, bring to a boil and simmer, stirring occasionally, until water has evaporated.

To make crust and topping, cream together butter and sugar. Mix flour, salt and baking soda. Add to creamed mixture.

Add oats and mix well.

Spread a little more then half of the base mixture in a greased 9" x 13" pan. Pat down firmly.

Spread date filling over the base.

Sprinkle the remaining crumb mixture evenly over the filling. Press down slightly.

Bake at 350F for 1/2 hour or until slightly browned.

Cool in the pan, cut and serve.

• 2 1/2 C flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 2 tsp ground cinnamon
• 1 C granulated sugar
• 1/2 C packed brown sugar
• 1/4 C soft butter
• 1 C veg oil
• 5 large eggs
• 3 C coarsely shredded carrots

1 1/2 chopped walnuts

Position rack in centre of the oven and preheat to 350F. Grease and flour 9" x 13" pan.

In a medium bowl stir together the flour, baking powder, baking soda, salt and cinnamon.

In a large bowl combine the granulated sugar, brown sugar, and butter. Beat with an electric mixer until evenly blended. Beat in the oil until smooth. Beat in the eggs one at a time and then beat until thick and light 1-2min. Add the dry ingredients and beat just until blended. With a spoon stir in the shredded carrots and chopped walnuts. The batter will be thick, turn the batter into the prepared pan. Bake 50min until the top springs back when lightly touched and a toothpick inserted in the center comes out clean. Cool in the pan on a rack, when completely cool, frost generously. Cover and Refrigerate.

Frosting

• 1 package cream cheese (250 grams, or 1 C)
• 1 Tbsp unsalted soft butter
• 3 Cups sifted icing sugar
• 1 tsp vanilla

In a large bowl combine cream cheese and butter. Beat with electric mixer until fluffy about 1 min. Beat in the sugar one cup at a time until smooth. Beat in vanilla.

These buns are our favourite! If you want BIG delicious decedant buns, these are them!

They are easy and fast because it calls for Baking powder instead of yeast! They are the Best, better then yeast, just give them a try!

• 4 cups all-purpose flour
• 4 Tablespoons white sugar
• 8 teaspoons baking powder
• 1 teaspoon salt (don't double)
• 1/2 cup butter (cold)
• 2/3 cup butter softened
• 2 cup brown sugar, packed
• 2 Tablespoon cinnamoon
• 2/3 cup currants or raisons (optional)
• 2 cup milk
  

In a large bowl combine flour, sugar, baking powder and salt. Add Cold
butter and mix with your hands until crumbly. (couple min)
Make a hole in the center and pour milk into it. Stir to form soft
dough (dough should form a ball and pull away from the bowl) add more
milk if ness...

Lightly flour a surface for the dough.
Knead only 10X

Flatten dough out into a rectangle using your hands. about 1/3 thick
and 12 inch long.

Cream second amount of butter, brown sugar and cinnamon together and
mix with your hands.

Spread over dough....

Roll the dough

Cut into approx. 12 slices

place on greased pan. Bake at 400 for 10-15min. (check them at 10)
Place them in the middle of the oven

when finished they should be golden brown.

To make the icing
1 cup icing sugar and add milk by the teaspoon until right consistancy.
You can add some cream cheese to make it better*

Drizzle over cinnamon rolls while still warm

yum yum yum

• 3-4 Tbsp Butter
• 2 cups chopped onions
• 1 large garlic clove, minced or pressed
• 2 large potatoes, unpeeled and coarsely chopped
• 1 large carrot, unpeeled and coarsely chopped
• 3 cups vegetable stock or water ( I use veg boullion)
• 1 tsp dried dill (2 Tbsp fresh dill)
• 4 ounces cream cheese (half a block)
• 1 1/2 cups milk (or part cream)
• 1 cup grated sharp cheddar cheese
• salt and black pepper to taste
• chopped fresh parsley to garnish
  

In a large soup pot, saute the onions and garlic in the butter until
the onions are translucent. Add the potatoes and carrots and saute
for 5-10min longer. Add the stock or water and dill and simmer until
all the vegetables are tender.

Puree the vegetables with the cream cheese and milk in a blender or
food processor. Return the soup to the soup pot. Season with salt
and pepper. Stir in cheddar cheese and reheat gently.

Garnish with fresh parsley.

from
New Recipies from Moosewood Restaurant.

• 1/2 C olive oil
  
• 2 Tbsp lemon juice
• 2 Tbsp red wine vinegar
• 1 large clove of garlic minced
• 2 tsp each of crushed dried oregano and mint
• 1/2 tsp salt and pepper

• 1/3 C cider vinegar
• 1/2 C dijon mustard
• 1/3 C honey
• 1 C vegetable oil
• salt to taste
  

Store covered and refrigerated,
this dressing will keep for at least 2 weeks

-Moosewood Restaurant
Cooks at Home

Lara's Balsamic Vinegar Dressing

• 3/4 C olive oil
• 1/4 C balsamic vinegar
• 1/2 tsp salt
• 1 clove of garlic, finely chopped
• 2 Tbsp brown sugar
  

store at room temperature.

For crust: Position rack in center of oven and preheat to 350°F. Mix gingersnap cookie crumbs, sugar, and ginger in medium bowl. Add melted butter and stir until mixture is evenly moistened. Transfer crumb mixture to 9-inch-diameter glass pie dish; press crumbs firmly and evenly onto bottom and up sides to top of dish. Bake until crust is firm and slightly darker in color, about 8 minutes. Cool crust completely.

For filling: Pour enough cold water into medium bowl to come halfway up sides; add 2 cups ice cubes and set aside.

Pour 1/4 cup water into small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 15 minutes.

Whisk 3/4 cup sugar, lemon juice, egg yolks, grated lemon peel, and salt in heavy medium saucepan to blend. Whisk constantly over medium heat until mixture thickens very slightly (mixture will coat spoon but will not be thick like curd) and thermometer inserted into mixture registers 160°F, about 6 minutes (do not boil). Add gelatin mixture; whisk until gelatin dissolves and mixture is smooth, about 1 minute. Place saucepan in bowl with ice water until lemon filling is cool to touch, whisking occasionally, about 8 minutes. Transfer lemon filling to large bowl.

Using electric mixer, beat whipping cream with powdered sugar in another medium bowl until peaks form. Fold 1/4 of whipped cream into lemon filling until incorporated. Fold in remaining whipped cream in 3 additions. Transfer filling to cool crust, mounding slightly in center. Refrigerate pie until filling is set, about 4 hours.

Do ahead: Can be made 1 day ahead. Keep refrigerated. Let stand at room temperature 20 minutes before serving.

Toss lemon peel strips with remaining 2 tablespoons sugar in small bowl; let stand 10 minutes. Twist peel to form curls (see tip below). Garnish center of pie with lemon peel curls.

To make lemon peel curls: Remove peel in long strips using a citrus zester or channel knife. Twist strips around chopstick to form curls, then slide curls off.



Makes 8 servings.
Bon Appétit
July 2006

Bake Pumpkin at 400F for an hour or until tender.

• 1 1/4 C Sugar
• 1 pie pumpkin cooked or 3 cups
  
• 1/2 tsp ginger ground
• 1/2 tsp nutmeg
• 1-2 tsp cinnamon
• 1/2 tsp all spice
• 1 Tbsp Molasses
• 3 eggs
• 1 tsp flour
• 1 tsp cornstarch

Mix together in food processor, pour into pre-made shell.
Bake pie at 400F 15min
375 for 30min
Pie should be solid and be clean when pricked.

Crusts

Regular fast and easy to make pie crust

• 2 1/2 C flour
• 1 C lard or crisco
• 1 tsp salt
• 7 Tbsp cold water
  

Mix together flour and salt. Cut in shortening with pastry cutter until mixture is crumbly and forms ball when squeezed together with hands.

Using a fork, toss mixture around while adding cold water slowly. Add more water if needed. Mixture should form ball and stick together but not be too sticky.

Roll out and fit in pie pan.
Makes 2 shells.

Nut Crust

• 1 1/2 C finely chopped nuts
• 2 Tbsp granulated sugar or 1 Tbsp honey
• 2 Tbsp butter or margarine
  

No Bake Pie Crust

• 1 1/2 C pecans or walnuts
• 8 pitted dates
• 1/2 tsp vanilla extract
• 1/4 tsp cinnamon
• 2 Tbsp water

Taste like Graham cracker crust

• 1 1/4 C finely ground gingersnap cookies crumbs (about 25 cookies ground in processor)
• 2 Tbsp sugar
• 1 tsp minced crystallized ginger
• 5 Tbsp unsalted butter, melted
  

Banana Bread

A very easy quick bread.

You Will Need:

1 cup sugar

½ cup butter

2 eggs

3 tbsp sour cream

1 tsp baking soda

¼ tsp salt

2 cups flour

1/3 cup chopped pecans or walnuts

2 mashed bananas

Cream the sugar and butter. Blend in sour cream and eggs. Sift together the flour, soda, and salt. Add to creamed mixture. Stir in mashed bananas with a fork, then add chopped nuts. Pour into a greased 9 x 5 x 3 in. loaf pan. Bake at 350º for 45 min or until tester comes out dry when loaf is pricked.

May be frozen.

Six Minute Chocolate Cake

This cake is egg and dairy free.

You Will Need:

1 ½ cups flower

1/3 cup unsweetened cocoa powder

1 tsp baking soda

½ tsp salt

1 cup sugar

½ cup vegetable oil

1 cup cold water or coffee

2 tsp vanilla

2 tbsp vinegar

Preheat to 375º

Mix dry ingredients into ungreased baking dish. Pour liquid ingredients into pan (not vinegar) and stir or whisk. When batter is smooth, add the vinegar quickly. There will be pale swirls in the batter. Stir just until vinegar is blended throughout the cake. Bake till top springs back.

25-30 min in the oven.

Granola

Although we did not come up with this recipe ourselves, it has become an all time favorite with our guests. I am sure you will agree.....

You will need....

4 1/2 cups rolled oats

A pinch of ground cloves

3 cups coarsely chopped almonds

1 1/2 tsp salt

3 cups sunflower seeds

1 cup safflower oil

1 cup or more of any of the following:

cranberries, dates, raisins, dried figs/apricots/prunes,

dried apple, etc… (cut into bite sized pieces)

1/4 cup honey

1/2 cup maple syrup or honey

1 tbsp vanilla

1/2 tsp almond extract

1 1/2 tbsp cinnamon

First step is to chop almonds.

Put the oats, chopped almonds and sunflower seeds in a large bowl.

Combine the oil, sweeteners, vanilla, almond extract, spices and salt in saucepan, heat until it becomes watery.

Pour the oil mixture over the dry ingredients, tossing until everything is moistened.

Spread enough granola on the cookie sheet to cover it with a thin layer. Bake in the middle of a

325F oven for about 20 min, or until granola is golden brown, stirring halfway through to ensure even baking.

This granola will harden as it cools, when cool, transfer to bowl and mix with fruit. Store when granola is completely cool.

Enjoy.......