Mini Brownie Cheesecakes

These were easy small servings for a party. Big hit with everyone, but I'd rather just a brownie or just a cheesecake. Would still try again to be sure. Makes 12 muffin size treats. Used Mon Chou cream cheese blocks, 100 g each.

• 
  BROWNIE LAYER
  
• 1/4 c butter (56 g)
• 1/4 c bittersweet chocolate chips (I used semi-sweet and reduced sugar) (1.5 oz)
• 1/2 c sugar (100 g)
• 1 egg
• 1/2 t vanilla
• pinch of salt
• 1/3 c flour
• CHEESECAKE LAYER
• 16 oz/455 g cream cheese, softened to room temp
• 1 egg
• 1/3 c sugar
• 1 t vanilla

1. Melt chocolate and butter in small saucepan, stirring until smooth.
2. Remove from heat and add 1/2 c sugar.
3. Add egg and 1/2 t vanilla. Stir until smooth.
4. Fold in salt and flour.
5. Line muffin tin with paper liners. Divide brownie batter evenly between cups.
6. Bake 350F until brownies are just about set, about 10 min.
7. Beat cream cheese, egg, 1/3 c sugar, and 1 t vanilla until smooth.
8. Spoon over brownie bottoms.
9. Bake 350F until tops appear dry and centers barely jiggle when shaken, about 12-15 min.
10. Let cups cool slowly and completely, about 1 hour at room temp. Chill in fridge to firm up.

Nanaimo Bars

I needed a Canadian recipe that I could make ahead of time to feed lots of people. I cut these into 25 squares instead of the recommended 16 and it worked out all right since they're so sweet. Tried 2 different recipes and didn't get to taste them, so made the 1st recipe again the next week but with extra custard powder and less sugar. BDs a fan and potluck attendees gave high praise.

• 1 c butter, softened, divided
• 5 T cocoa powder
• 1/4 sugar (or less if not using graham crackers...compensate for sweetness of Lu Bastogne crackers which are extra sugary)
• 1 egg, beaten 
• 1 3/4 c graham cracker crumbs (couldn't get these so processed Lu Bastogne crackers - almost full box)
• 1 c shredded coconut
• 1/2 c chopped walnuts (or almonds or pecans)
• 3 T heavy cream
• 2 T Bird's custard powder
• 2 c confectioner sugar (used icing sugar, which is not pure)
• 4 squares semisweet baking chocolate (1 full bar of Baker's)
• 2 t butter

1. In double boiler (metal bowl above steaming water), combine 1/2 c butter, cocoa and sugar. Stir occasionally until melted and smooth.
2. Beat in eggs and stir until thick, 2-3 min.
3. Remove from heat and mix in graham cracker crumbs, coconut and nuts. 
4. Press into bottom of parchment lined 8x8" pan.
5. Refrigerate.
6. Beat 1/2 c butter, heavy cream, and custard powder until light and fluffy. Mix in confectioners sugar until smooth. Spread over bottom layer. Refrigerate to set, ideally for a couple hours.
7. Melt chocolate and 2 t butter in double boiler. Spread over chilled custard layer and spread evenly. Refrigerate to set.
8. Score chocolate before cutting all the way through.

Nanaimo Bars II

This recipe tries to improve the good bits and keep the right ratio of layers. A thicker base layer and a more custardy middle layer. Meant for a 9x9" pan.

• 3/4 c butter = 170g
• 1/3 c sugar (or less if using substitute crackers)
• 8 T cocoa = 1/2 c
• 2 eggs, beaten
• 2 1/4 c graham cracker crumbs
• 1/2 c walnuts
• 3/4 c coconut
• 2 1/4 c icing sugar
• 1/2 c custard powder
• 2/3 c butter, room temp
• 1 t vanilla
• 2 T whipping cream
• 1 c chocolate chips
• 2 T butter

Peach Cobbler

I had a pile of ripe peaches to use up so found this recipe to use. Increased the butter and cornstarch from the original and used a pie plate instead of 8x8 dish. Came out delicious!
8/13/21 Used 12 peaches and increased sugars to 1/3 c each, 3 T cornstarch, and did 1.5 the cobbler topping in a 9x13 dish. Delicious for a big party.
6/5/22 Continues to be a raging hit at parties. Made in a 9x13 dish again as above. Used mix of peaches and nectarines. Could use less sugar if fruit is ripe.
8/19/23 Bought 8 ripe peaches from the fruit shop to bring this to J's dinner with A+T.

• 
  8 ripe peaches
• 1/4 c sugar
  
• 1/4 c brown sugar
• 2 T cornstarch
• 1/4 t cinnamon
• 1/8 t nutmeg
• 1 t lemon juice
• 1 c flour
• 1/4 c sugar
• 1/4 c brown sugar
• 1 t baking powder
• 1/2 t salt
• 7 T butter, chilled
• 1/4 c boiling water
• topping: 3 T sugar, 1 t cinnamon

1. Preheat oven to 425F/220C.
2. Boil a small pot of water. Fill a bowl with ice water.
3. Dip peaches in boiling water for 1 minute. Immediately place in ice water. Do this in batches, as size of pan allows.
4. Peel peaches (the skin should slide right off because of previous steps). Slice into large bowl.
5. Add 1/4 c sugar, 1/4 c brown sugar, cornstarch, cinnamon, nutmeg, lemon juice. Mix well. Pour into pie plate or 8x8 dish. Bake for 10 min.
6. While baking, combine flour, sugars, baking powder and salt in a large bowl. Cut chilled butter into mixture. Mix with pastry blender or fingers until coarse. Stir in boiling water just until combined.
7. Drop spoonfuls of the dough onto the hot peaches.
8. Sprinkle with topping ingredients.
9. Bake until golden, about 30 min.

Peach Pie Filling ***

March 2023 Made this pie filling for mini pies, but it was too sweet and not enough cinnamon. Would recommend using the above ratios instead. 1 peach per 5" mini pie pan.

• 1 large can peach halves (4 peaches), 1/4" slices (or 4 fresh ripe)
• scant 1/2 t vanilla
• 1 1/4 T lemon juice
• 2.5 T cornstarch
• 1/3 c sugar
• 1/3 c brown sugar
• 1/8 t cinnamon
• 1/2 c water

1. In a medium saucepan, combine everything but the peaches. Whisk until smooth.
2. Bring to boil over medium heat, stirring frequently. Let thicken for 2-3 min.
3. Add the peaches and cook for 3 minutes (canned) - 7 minutes (fresh) to soften slightly.
4. Let cool and then use as pie filling.

Cornbread

 I made a big tray for a bbq at the park. It disappeared quickly.

• 1 c cornmeal
• 3 c flour
• 1 c sugar
• 2 T baking powder
• 1 t salt
• 2/3 c canola oil
• 1/3 c butter, melted
• 2 T honey
• 4 eggs, beaten
• 2.5 c lactose-free milk

1. Butter a 9x13 baking dish/tray.
2. In a large bowl mix the dry ingredients.
3. Pour in the wet ingredients and stir until moistened.
4. Pour into baking dish and bake at 350F for 45-50 minutes, or until cracks appear and golden in color.
5. Let cool. Serve warm, cooled, with butter, or as a side.

Savoury Empanadas

I've cut out onions from my diet for years and have benefited. But it means there are a lot of foods I have to avoid or suffer the consequences. My friend makes a wonderfully delicious empanada, but I was suffering more and more each time I ate them. So I decided to try my own hand at them - but onion free. I made them too spicy for XT to eat, but I think it is a great starting point. They were lots of fun to make, so I look forward to perfecting the filling. I also bought the olives ahead of time and forgot I was going to slice them for this recipe - I had used them all to make an olive pesto. So I just spread the pesto on the empanadas instead. Still worked out!
Dec 2015: Made a double batch of dough and separated into balls and then rolled into circles (instead of rolling and cutting out circles). Worked out faster. Put them in fridge overnight and then filled the next day. 
1/31/23: Bought puff pastry at grocery store and used it instead of homemade dough. Was less time consuming but I don't think tasted anywhere near as good. But XBD said it was really good.
2/27/24 Made double batch of dough with new Bosch food processor: one with regular blade and one with dough blade. Kids version. Froze half unbaked.
3/8/24 Made single batch of dough into 16 mini sized regular filling (but kalamata instead of black olives) for potluck lunch. Microwaved leftovers for lunch, which come out a bit soggy. Better to have freshly baked, but still a good reheat lunch.

Dough

• 3 c flour
• 1/2 t salt
• 1/2 c butter (one stick), chilled or frozen
• 1 egg yolk
• 1 c milk (warm or not)

Beef Filling

• 1 lb beef
• 2 T butter
• 3 heaping t minced garlic
• 2 T hot spanish paprika (reduce for less spicy)
• 1 T hot mexican chili (or less)
• 1/2 T cumin
• 1 t oregano
• 3 eggs
• olives or olive pesto
• salt + pepper (to taste)

Assembly

• 1 egg white
• 1 egg yolk

1. Combine the flour and salt in a large bowl. 
2. Coarsely grate in the butter (or cut into slices). Stir.
3. Add the egg yolk and milk in small amounts. Mix until clumpy and combined.
4. Make 2 balls. Flatten slightly and chill for 30 minutes.
5. Hard boil the eggs (Place in pot, cover with cold water, bring to boil, cover and turn off heat - leave to sit for 12 minutes. Remove from pot and run under cold water to stop cooking.)
6. Mix the beef with the paprika, chili and cumin. Set aside.
7. Saute the garlic in the butter.
8. Add the beef mixture, until cooked through.
9. Remove from heat and stir in oregano. Let cool.
10. Peel and slice the eggs. Slice the olives (if using whole).
11. UPDATED: Cut each dough ball into 5 pieces (or more for smaller empanadas: 6-8). Roll each piece into a ball, and then into a circle. [This way is much faster and cleaner]
    ORIGINAL: Roll one dough ball very thin. Cut out circular shapes (use 4" for small, 5-6" for large).
12. Optional: Dough circles may be refrigerated or frozen until ready to use.
13. Fill each circle with a spoonful of meat, slice of egg and slices/spread of olive.
14. Fold in half, sealing edges with egg white. Optional: Press down with decorative fork imprints.
15. Brush with egg yolk (this will give a nice golden brown color during baking).
16. Refrigerate for 30 minutes.
17. Bake at 400F for about 25 minutes, until golden brown.
18. Cool on rack. Eat fresh or chill for later.

Spinach Cheese Filling
6/2/15 Used the dough recipe above but made a vegetarian filling. Baked for 35 min, plus another 5 for the bigger ones. XP enjoyed one warm as snack (I had 2). Delicious!
Feb 2016 Used fresh spinach and added ham.
6/10/20 Filled 12 out of 14 empanadas in dough batch.

• 1 pkg frozen spinach (10 oz)
• 2-3 t minced garlic
• olive oil/safflower oil/butter
• 1 c ricotta
• salt + pepper
• nutmeg
• thyme

1. Defrost spinach in pan over low heat. Press liquid out to make as dry as possible.
2. Push spinach to the side and heat oil in pan. Add garlic and saute.
3. Stir garlic with spinach until thoroughly combined.
4. Stir in ricotta. 
5. Season with salt+pepper, a dash of nutmeg and a sprinkling of thyme, to taste.

Beef Potato Filling
4/21/20 BDs really liked this filling. The cinnamon adds a nice touch. Half made with this, and the other half supplemented with egg and olives.
6/9/20 BDs both ate this. XBD really liked it. Enough filling leftover to fill 4-5 more.
7/16/20 Made this with 1 lb of ground turkey, 2 carrots and vege broth.

• 1 potato, diced
• 1 package beef (3/4-1 lb)
• 1-2 carrot, diced (or shredded)
• 2 t minced garlic
• 1 t cumin
• 1/2 t cinnamon
• 1/2 t chili powder
• 3/4 c beef broth (to keep the meat moist)
• 1/2 c peas

1. Boil the potatoes for 3-10 min.
2. Meanwhile, saute the beef and carrots.
3. Add the drained potatoes, garlic, cumin, cinnamon, chili and beef broth. Cook until beef is done.
4. Add the peas and cook 2 more minutes.
5. Let cool before using as filling. 

Notes

- Egg White Crepes - use up leftover egg whites

Lentil Cheese Wedges

Based on recipe from Baby Led Weaning Cookbook (this version leaves out the onions). Very easy to make and pretty tasty from the herb mixture.  MM said needed salt but I thought it was fine. Need to cut into thinner fingers for baby to prevent gagging.

• 1 c red lentils, rinsed
• 2 c water
• 3/4 c grated cheese (I used cheddar blend)
• 1 egg, beaten [better with 2 eggs]
• 1/2 c breadcrumbs [or dried coconut]
• 1 t herbs (whatever you have. I used oregano, basil, parsley, thyme, ...)
• black pepper

1. Put lentils and water in small pot. Bring to boil. Cover and simmer for 10-15 min, occasionally skimming off froth as needed.
2. DRAIN and place in large bowl.
3. Add cheese, breadcrumbs, spices and egg. Mix thoroughly.
4. Spread in greased 9" cake pan.
5. Bake 375 for 30 min.
6. Serve warm or cold.

Notes

Have made this many times since, including:

• Indian style: using cumin, turmeric, chili, curry powder. 
• Used dried coconut instead of bread crumbs to make it gluten-free
• Forgetting to drain the lentils - very moist (better to drain it)
• Double the egg
• Less cheese, different cheeses (cheddar, mozzarella, etc)
• Add grated carrot

Adults eat it up - especially those from Oz.

Golden Egg Braid

This bread was a lot of fun to make. Used a recipe for Braided Egg Bread and modified it for the bread machine. Moist and delicious.

• 3.5-4 c flour
• 1/3 c sugar
• 2 1/4 t yeast
• 1 t salt
• 3/4 c water (*use less b/c of extra egg, try 1/2c)
• 3 T olive oil
• 3 eggs
• Topping: 1 egg, 1 t water, parsley flakes

1. Combine non-topping ingredients in bread machine and set to dough cycle. Check on dough after 5 minutes and add flour or water to get the right consistency.
2. Knead dough a few times on a floured surface.
   
3. Cut off one third and set to side. With remaining dough, divide into 3 parts. Roll to 13" long. Place on greased baking sheet and braid. Tuck ends under.
4. With remaining dough, divide into 3 pieces. Roll to 14" long. Braid. Place on top of shorter, fatter braid. Pinch and tuck ends under.
5. Cover and let rise until doubled - about half an hour.
6. Mix egg with water. Brush on dough. Sprinkle with parsley.
7. Bake 190C for 10-15 min. Cover with foil and continue baking for another 15 minutes or until bread is golden and done.
8. Remove from tray to cool.

Variations

• Add another egg yolk to the dough for a more eggy taste.
• Sprinkle with poppy seeds instead of parsley.
• Fill braid ropes with filling.

Notes
3/7/10 Third time making this. Used 1/4 c sugar, 1/2 c water, 3 3/4-4 c flour. Put yolk on small bread, white on base bread. Topped with Italian seasoning. Would add a bit of coarse salt next time. Brought to Luke's and was gobbled up. Liked the ratio.

Halloween Mummy Bread

10/30/15 I used this dough to make two loaves of mummy bread. One small one filled with apple-almonds-cream cheese, and the other filled with spinach-ricotta-herbs. The first one I made was too long and skinny to really look mummy like. The next one I made much wider and wrapped the braids in different directions. Finished the breads with eyes - sliced olives on the savory one, cream cheese and raisins on the sweet one (not pictured).
Verdict: the larger (2/3 dough) one had too much filling and was undercooked. Next time divide it in half, and cover when baking. The smaller one (1/3 dough) filled with apples was perfectly cooked and tasted great!

Fresh Mango Salsa

I made this in the morning, chilled it in two spaghetti sauce jars and had them served up with tostitos for a party. Delicious! This is close to the original recipe, but because mangoes and avocados come in giant sizes, this made a lot more than it would have in the US. So I increased the garlic and red onion to match. Also couldn't find a jalapeno so used a dried chili from the garden, and no limes, so used lemon instead.

• 1 large mango, diced
• 1 large avocado, diced
• 4 tomatoes, seeded and diced
• 1 chili pepper (jalapeno or other), chopped
  
• 1/2 c cilantro, chopped
• 6 cloves garlic, minced
• 1 t salt
• 2 T lime juice (or lemon)
• 1/2 c red onion, chopped
• 3 T olive oil

1. In a large bowl, combine mango, avocado, tomatoes, jalapeno, cilantro and garlic.
2. Add salt, lime juice, red onion and olive oil.
3. Transfer to jars and refrigerate at least 30 minutes.
4. Serve with chips, on top of baked fish, or in a burrito.

Variations
Use papaya or pineapple instead of mango.
Add cucumber, red bell pepper, ...
Add 1 t minced fresh ginger.

Notes
5/29/10 Used ai-wen mangoes, no avocado, and 2 peppers from the roof (Stewart's gift). Next time, be sure to wear gloves when chopping the chili. The peppers tasted quite spicy fresh (had a burning left hand for 8 hours) but did not come through in the salsa after marinating.

6/12/10 Used ai-wen mangoes and 2 avocados.

6/26/18 Used several mangoes, several avocados, roma tomatoes, garlic, 1/2 a small purple onion and 1 jalapeno. It was not spicy at all - recommend leaving jalapeno seeds in next time.

6/5/22 Used 1 mango, 3 avocados, 5 tomatoes, rode peper with seeds (but was still not spicy), 1 small red onion. Was devoured at party with 2 bags of chips, and had leftover for wrap filling.

Pesto Bread

Tastes great fresh out of the oven. Also works well as leftovers, but this loaf never lasts long.

Dough

• 1 1/2 t yeast
• 4 c bread flour
• 1 1/2 t sugar
• 1 1/2 t salt
• 5/8 c milk
• 2/3 c water
• 2 T olive oil

Filling

• pesto
• pine nuts
• mozzarella

1. Add dough ingredients to bread machine in order according to manufacturer's directions using dough cycle.
2. When the dough is finished place on a lightly floured surface and let rest 10 minutes.
3. Roll out to a rectangle 10 inches long and about 3/4 inch thick. Spread pesto sauce over dough leaving a 1/2 inch border. Sprinkle pine nuts and cheese.
4. Roll lengthwise jelly roll fashion and tuck ends under. Place in a greased 10x4 inch loaf pan (or what have you, in my case an 8x8 on the diagonal). Cover and let rise 45 minutes.
5. Brush olive oil over the top and with a sharp knife score the top with four diagonal cuts. Repeat the cuts in the opposite direction. Sprinkle with sea salt.
6. Bake at 215C or 425F for 25 to 30 minutes, until the bread is golden and sounds hollow when tapped on the bottom.
7. Turn onto a wire rack to cool.

Variations and Notes
When I searched online for recipes to use my leftover pesto, I also found this other recipe, without the milk and olive oil. I prefer a soft bread to a crusty one so haven't tried it yet.

Sept 2015 - used havarti instead of mozzarella, and butter instead of olive oil on the top. Dough was quite dry, so added water near end of machine's second mixing which wasn't in time, so reset it to start mixing all over again on the dough cycle.

Sandwich Ring

Serves: 12 to 16 (or 5 hungry people)
Do-Ahead Note: Wrap, label and freeze ring up to 2 months.
Microwave Reheat Guidelines: Microwave one 2 1/2" wedge uncovered on medium (50%) until hot, refrigerated bread 1.5 to 3 min, frozen bread 4 to 5.5 min.
1 pkg active dry yeast (2 1/4 t)
1/4 c warm water (105 to 115 degrees)
1 c warm milk (105 to 115 degrees)
2 T sugar
1/4 c butter, softened
1 1/2 t salt
2 eggs
4 1/4 c all-purpose flour
Ham-Spinach Filling (recipe below) or your own favorite filling
Butter, softened

1. Dissolve yeast in warm water in large bowl; stir in milk, sugar,margarine, salt, eggs and 2 cups of the flour. Beat on medium speed 10 min, scraping bowl frequently.
2. Stir in remaining flour; continue stirring, scraping dough from side of bowl, until soft, sticky dough forms. Cover and let rise in warm place until double, about 1 hr.
   Alternative to Steps 1 and 2: Use the dough cycle in your bread machine. 1.5 hour total.
3. Prepare Ham-Spinach Filling.
4. Stir down dough by beating about 25 strokes. Turn onto well-floured surface; roll or pat into rectangle, 20" x 12". Cut dough into 2 strips, 20" x 6". Spread half of the filling down center of each strip. Bring long edges of dough up over filling; pinch edge and ends to seal. Stretch rope to 22" and make even. Place ropes side by side; twist gently and loosely. Shape into ring on lightly greased cookie sheet; pinch ends together. Cover and let rise until 1 1/2 times original size, about 30 min.
5. Place oven rack below center of oven. Heat oven to 350F/175C. Brush ring lightly with butter. Bake until ring is golden brown and sounds hollow when tapped, 25 to 30 min. (If ring is browning too quickly, cover loosely with aluminum foil.)
6. Brush with butter; cool slightly.

Ham-Spinach Filling
This is the suggested filling, but you can substitute just about anything.
1/2 c chopped onion
1-2 cloves garlic, crushed
2 T vegetable oil
2 c chopped fresh spinach (about 4 oz)1 c chopped fully cooked smoked ham
1 c shredded Swiss cheese (4 oz)

1. Cook and stir onion and garlic in oil until tender.
2. Add spinach. Cook, stirring occasionally, until wilted; cool.
3. Stir in ham and cheese.

Variations
Since I still can't find spinach in Taipei, I went ahead with this filling:


2/3 c chopped onion
3-4 cloves garlic, crushed
2 T olive oil
2 c chopped fresh Chinese greens (about 4 oz)
1 c chopped fully cooked black pepper ham (from Wellcome)
3 slice Provolone cheese (from Costco)

1. Cook and stir onion and garlic in oil until tender.
2. Add greens. Cook, stirring occasionally, until wilted; cool.
3. Stir in ham and cheese.

VegetarianI tried this combination out but wasn't a fan of the mustard inside.
5 spice baked tofu, onion, greens, fresh mustard, Provolone

5/30/15 Made the filling onion free - used about 4 oz swiss cheese, 6 oz (175 g) ham, and 10.5 oz  (300 g) chopped spinach, heaping spoonfuls of minced garlic. Delicious!