Recipe of the Month: Pumpkin Cheesecake with a ginger pecan crust

For the Cheesecake:2 Packages of cream cheese, softened½ cup of canned pumpkin½ cup brown sugar½ tsp vanilla½ tsp cinnamonA dash of clovesA dash of nutmeg2 eggsFor the Crust:1 ¼ cups of ginger cookie crumbs½ cup pecans, very finely chopped¼ cup granulated sugar¼ cup of butter, meltedFor the Whipped cream1 medium container of whipping creamSugar to taste (usually around a tablespoon)½ tsp Vanilla You will need:A 9 inch spring form pan

1. Preheat the oven to 350 degrees (F), place a pan of water on the bottom rack of the oven. This will increase the humidity of your oven and prevent your cheesecake from cracking.
2. Combine the cookie crumbs, pecans, granulated sugar and melted butter together. Press evenly onto the bottom of your spring form pan. Bake the crust for 8 minutes or until golden brown and remove from oven.
3. Mix together pumpkin, brown sugar, vanilla, cinnamon, nutmeg and cloves on medium until

well blended

4. Pour the mixture onto your crust
5. Bake at 350F for 30-40 minutes until the center is almost set.
6. Leave your cheesecake to cool then refrigerate for a minimum of 3 hours.
7. Top with whipped cream and serve.

To make your whipped cream: throw together your whipping cream, sugar and vanilla. Beat on medium speed until stiff peaks form.

Fried Mac and Cheese

2 cups of macaroni3 tsp salt200 grams butter200 grams flour3 cups 2% milk100 grams cheddar cheesePinch oregano, pinch garlic powder2 cups flour2 eggs2 cups breadcrumbs 

1. In a medium pot bring water to a boil and add 2 pinches of salt
2. Put macaroni in the boiling water and cook for 10 minutes
3. Strain macaroni and cool under cold water
4. In a small sauce pot melt the butter and add the flour and stir, cook for 90 seconds on low heat
5. Add the milk and whisk, once flour and milk are fully mixed together stir with a wooden spoon for 3 minutes until thickened
6. Add the cheese and stir till melted and fully incorporated into sauce, season with salt pepper, oregano and garlic
7. Mix in a bowl with the macaroni and allow to cool in the fridge for 2 hours
8. Prepare 3 bowls one with 2 cups flour, the second with 2 beaten eggs and the third with 2 cups breadcrumbs
9. When macaroni is cooled begin to portion scoops of macaroni into the flour bowl (an ice cream scoop works well)
10. Using your hands form macaroni into little pucks and put into the bowl with the eggs
11. Make sure macaroni pucks are coated with egg and place in bowl wit the bread crumbs
12. Coat with bread crumbs
13. In a medium frying pan add enough oil to adequately coat the bottom and turn to medium heat allow oil to get hot
14. Add the macaroni cook on each side for 90 seconds until golden brown

 Can be eaten right away or frozen and reheated in the microwave for 1 minute and eaten on the go, enjoy!

Recipe of the Month: Summer Party BBQ Burger

1 kg ground beef _1 small white onion4 eggs2 tblsp bread crumbs1 tblsp salt2 tsp black pepper2 tsp paprika1 tsp garlic powder 2  tblsp Sriracha2 tsp Worcestershire sauce1 tblsp Dijon mustard Extremely easy to makeCut onion into a small diceMix all ingredients together for 2-3 minutesForm burgers into whatever size you like or if you have a kitchen scale use scale to make them all the same size     (I recommend 6 ounces each, makes 10 burgers)Put burgers in fridge to firm up, leave in fridge for 30 minutesCook on grill, if made to 6 ounces they will cook in 10 minutes 5min on each side on medium grill heat

Triple Decker Monte Cristo Sandwich

Triple Decker Monte Cristo Sandwich150ml milk2 eggsPinch of salt3 Slices Sourdough breadBlack forest ham2 slices baconSliced Cheddar cheeseSliced Swiss cheese

1. Cook bacon in frying pan until crisp place on the side for later
2. Mix eggs milk and a pinch of salt together in a bowl
3. Dip slices of bread into egg mix making sure both sides are thoroughly coated

4 .In a large frying pan, fry the bread until golden brown on both sides (just like French toast)

5. Put slices of ham on the first piece of bread and cover with slice of cheddar cheese, for the second piece of bread add the rest of your ham slices add the bacon cover with sliced Swiss cheese. Place both pieces of bread on a baking pan and put in the oven to broil for 20-30 seconds just to melt the cheese.
6. Remove from the oven and put the slice of bread with the ham and cheddar as the bottom layer, then place the slice of bread with the bacon and Swiss on top with the bacon and Swiss facing up, then add your third slice of bread to the top and you have your triple decker Monte Cristo.

Eggs en CocottePlace an egg in a ramekin, place the ramekin in a 4 inch baking pan with 1 cm of water in the baking pan. Place the whole thing in the oven for 10 minutes at 350 degrees Fahrenheit.Serve on top of a slice of tomato and a sprig of basil.

Recipe of the Month: Sweeten your Passover with this delicious Matzah Brittle

What can you eat for Passover that is good?  For even the seasoned veteran, this question is not easy to answer.Passover is a Jewish holiday that celebrates the freedom, of the Jewish people, from slavery in Egypt and the subsequent bestowal of the Ten Commandments.  Each year at homes all over the world, the Passover story is retold in the context of a festive meal.Among the unique aspects of this holiday are the dietary restrictions that come along with it.  Because the Jews had to flee Egypt on short notice, they did not have time to allow their bread dough to rise and it baked atop the packs they brought with them.  Therefore no leavened products may be consumed, and this is extrapolated to include any foods that are made from grains (except Matzah, which is made from wheat flour and water in a supervised process that ensures the water is in contact with the flour for less than 18 minutes).  Ashkenazi Jews (of European ancestries) go further and prohibit foods containing other foods including rice, corn, legumes, poppy seeds and mustard.The result is that it is difficult for even the best cook to sustainably create dishes, especially desserts that are appetizing and enjoyable from year to year.Here then, is a recipe for a delicious dessert or snack that has withstood the test of time.  It is prepared using a microwave, though a stovetop could be used if necessary.  Depending on whether you use butter or margarine (check the ingredients carefully), this treat can be either dairy or pareve.Passover Matzah Brittle½ cup butter or margarine½ cup honey½ cup sugar2 cups Matzah Farfel1 ½ cups slivered almonds1 ½ cups pecan halves

1. Toast the nuts in a single layer in the oven at 350 F until browned.
2. Combine butter (or margarine), honey and sugar in a heat-resistant plastic bowl. Microwave uncovered on high for 5 minutes until boiling and golden, stirring once or twice.
3. Add Farfel and nuts and mix well.
4. Microwave uncovered on high 4-6 minutes longer, stirring every 2minutes. It should be golden brown when ready. If you drop a little in cold water it will turn hard.
5. Spread out thinly over a greased cookie sheet covered in foil. Allow to cool. Wetting hands with cold water press down to flatten. Cool completely then break into small pieces.

This stores well in a sealed container, but from my experience it doesn’t last long enough to store.

Recipe of the Month: Seafood Pasta

IngredientsTomato Sauce1 can of chopped plum tomatoes3 cloves of garlic1 white onion2 tbsp of oregano1 tbsp of olive oil1 bunch of basilSalt and pepper to taste2 garlic cloves2 tbsp of shallots1 tbsp of chilli flakes100 mL of vegatable oil100 mL of white winePastaAny dry pasta of your choice (preferably spaghetinni or linguine)Seafood5 pieces of cleaned shrimp8 cleaned mussels
DirectionsTomato Sauce1. Finely chop your garlic and sauté it in a medium size pot2. Once it is cooked add in your diced white onion.3. Continue to sauté and then add the can of tomatoes with olive oil, oregano and basil.4. Stir regularly and bring sauce to a boil.5. Season it with salt and pepper and continue to cook it until most of the liquid is reduced.Seafood6. In a medium pan sauté more garlic in vegetable oil, just as above.7. Then add finely chopped shallots and continue to sauté8. If you would like your pasta to have some heat (spicy) I recommend adding in chilli flakes at this point.9. While the pan is still hot add your shrimp.10. Achieve a nice sear on both sides of the shrimp without burning it11. Then add your mussels and toss them in the pan so all of the flavours are incorporated.12. After about 2 minutes deglaze your pan with white wine, cooking off the alcohol.13. At this point add in your previously made tomato sauce and bring to a boil.14. Season with salt and pepper15. Your pasta sauce will be ready when the mussels begin to open upPasta16. In a medium pot boil water (salt the water to the point where you can taste it).17. Follow the instructions on the box of dry pasta and cook it off until it is soft.18. Be sure to stir your pasta while it boils or else it will stick19. Strain your pasta and add it to your sauce.20. Toss all of your ingredients together and serve

Make Your Own Pizza!

by Vincent Polsinelli

Description

Looking for a fun family activity? Try this simple and delicious pizza recipe. This recipe will help your children learn some basic cooking skills, will nurture their creativity, and will keep them entertained.  IngredientsPizza Dough2 1/5 cups of flour2 3/4 teaspoons of baking powder1 teaspoon of olive oil3/4 cup of waterTomato Sauce1 can (28 ounces) of crushed tomatoes2 tablespoons of olive oil3 cloves of chopped garlic2 leaves of basil choppedSalt and pepper to tasteToppings1 ball of mozzarella cheese (any cheese can be used but mozzarella is recommended)ANY TOPPINGS OF YOUR CHOICE (popular choices are pepperonis, bell peppers, mushrooms, onions, etc.) Directions Pizza Dough 

• In a large bowl mix flour, baking powder and salt.
• Create a well within the bowl of dry ingredients and add your water and olive oil.
• Incorporate all the ingredients until the dough is stiff. (If the dough is too dry, add some water until it is smooth)
• Take the dough out onto a floured counter and knead the dough for 3-4 minutes. The dough should be soft and not sticky.

 Tomato Sauce 

• In a saucepan heat olive oil over low heat.
• Add crushed tomatoes and continue to cook for a few minutes.
• Stir in chopped basil, chopped garlic, and salt and pepper to taste.
• Continue to cook until tomatoes break down and the sauce is brought to a simmer.

 Finishing the Pizza 

• Preheat the oven for 400 C
• Stretch the dough out to fit the size of your sheet tray. (it is important that the dough is stretched evenly)
• Pour your tomato sauce onto the dough leaving one inch of space all around for your crust to form.
• Then place the desired amount of cheese on top of the tomato sauce.
• Place your desired toppings all over your pizza.
• Place the pizza in the oven for 15-25 minutes (depending on the oven and desired crispiness of the dough) and allow to cool for 2-3 minutes before serving.

Pesche Con Crema (Peaches with Cream)

     By Vincent PolsinelliPesche Con Crema (Peaches with Cream)(20-24 cookies)

DESCRIPTION

Pesche Con Crema is traditional Italian dessert that is sure to put a smile on the whole family’s face during the holidays. Not only are they delicious but look beautiful too as they resemble actual peaches. These cookies are great treats for the family to munch on and to put out for family and friends that visit during the holiday break.

INGREDIENTSDough4 eggs5 oz vegetable oil4 teaspoons baking powder7 oz of sugar27 oz of flourCream Filling2 egg yolks2 tablespoons of sugar2 tablespoons of flour12 oz of 2% milk1 vanilla beanDecoration12.5 oz of Peach Schnapps (or any alcohol of your choice)8 oz of sugar3-4 sprigs of mintsRed food coloringYellow food coloring DIRECTIONSCookies

1. Combine flour, sugar and baking powder together in a large bowl and create a well.
2. In a separate bowl whisk your eggs together and slowly add the vegetable oil.
3. Add your new egg mixture into the bowl with your dry ingredients and mix well until your dough is smooth.
4. Roughly create 40-44 small balls from the dough (1.5 inches in diameter).
5. Place the balls on top of parchment paper on an aluminum tray and place them in the centre rack of the oven at 335 °F for approximately 25 minutes (or when slight color is achieved).***Note: When placing cookies into the oven be sure to rate pans for even baking.

Cream Filling

1. Split one vanilla bean, scrape out the inside and dissolve it inside of the milk.
2. Whisk together the egg yolks and add it the new milk mixture.
3. Add the sugar and the flour to the wet ingredients and whisk until the sugar and flour dissolve.
4. Place your final mixture into a small pot on high heat over the stove and continuously stir until cream filling thickens.
5. When a smooth texture is achieved convert cream filling to a small bowl and refrigerate for 10-15 minutes or until it has cooled.

Decoration

1. Take the now baked cookies and carve a small hole out of the flattened half.
2. After all cookies have been carved, fill the gaps with the cream filling and combine the two cookies to cover the cream.
3. Split the Peach Schnapps into two separate bowls.
4. Add 5-8 drops of yellow food coloring in one bowl and 5-8 drops of red food coloring in the other.
5. Dip one half of your now cream filled cookie in the yellow colored bowl of alcohol and then dip the other half the red colored bowl of alcohol (approximately 8 seconds for each side).
6. Let the cookies dry for 20 seconds before rolling them in a small bowl of sugar.
7. When all cookies have been rolled in sugar, garnish each cookie with a mint leaf.