Roasted Cauliflower

Tried this with the garlic powder and next time would like to try it without (for my allium sensitivity, not that it didn't taste delicious).

• 1 head of cauliflower
• 2 T olive oil
• 3 T butter, melted (original was only 2 T but I had a big head of cauliflower)
• [1/2 t garlic powder]
• 1/2 t salt
• 1/4 t paprika
• 1/4 t pepper

1. Preheat oven to 200C.
2. Line baking sheet with parchment paper.
3. Break off cauliflower into pieces, slicing the larger ones in half if necessary to make them fairly even and bite-sized.
4. Place on sheet and drizzle with oil and butter. Toss to combine.
5. Combine the seasoning and then sprinkle on. Toss again.
6. Spread evenly and bake at 200C convection (or 425F regular) for 15-20 min until desired tenderness/crispiness.

Pasta with Brussel Sprouts, Tomatoes and Spinach

Used leftover plain spaghetti from XBD's carbonara dinner to make this for lunch the next day. Delicious! BDs don't eat brussel sprouts or tomatoes, so a perfect lunch for one.
3/16/26 Made this again without spinach. Still delicious!

• pasta of choice
• butter
• Brussel sprouts
• 1 tomato
• spinach
• mozzarella
• salt and pepper

1. Cut Brussel sprouts in half and sauté on medium in generous amount of butter for 5-8 minutes, stirring occasionally to prevent burning. Salt and pepper to taste.
2. Slice tomato.
3. Sauté spinach.
4. Serve over cooked pasta, sprinkle with additional salt and pepper. Sprinkle with grated mozzarella.

Buttermilk Biscuits

The freezer trick works really great. Kids loved them.

• 
  1 c buttermilk/karne melk (or 1 T lemon juice plus remainder lactose free milk) 
  
• 8 T butter (113 g = 1/2 c)
• 2 c flour
• 1 T sugar
• 1/2 t baking soda 
• 2 t baking powder
• 3/4 t salt 

1. Preheat oven to 450F/230C.
2. Line baking sheet with parchment paper. 
3. Place buttermilk in freezer for 10 min while preparing other ingredients.
4. Microwave butter, covered, for 30 seconds and then 10 sec increments until melted.
5. Whisk dry ingredients in large bowl.
6. Pour butter into chilled milk and stir. Butter will solidify into small pieces.
7. Add buttermilk mixture to bowl and stir until flour is incorporated and dough pulls away from side of bowl. Dough should be stiff (not wet).
8. Knead 5-6 times on generously floured counter. Flip and then shape into 6" square, 1.5-2" height. 
9. Cut 8 biscuit shapes (2.5" round or free form). Place on parchment paper.
10. Bake until tops are golden brown and crisp, 8-18 min.
11. Optional: brush tips with 1 T melted butter

Related

• Drop biscuits - no shaping
• Angel biscuits - with yeast 

Pumpkin Cheesecake

I used to make this in college in the dorm kitchen regularly. I often used 3 pre-baked pie crusts in the little 9" tins, which require much less baking time than a full size cheesecake. I forgot to account for that this time around and overbaked them, but they're still edible.

• pre-made crust(s)
• 1.5 c sugar
• 1/4 c brown sugar
• 4-8oz pkg cream cheese (900 g = 9 mon chou pkgs)
• 3 T flour
• 2 t cinnamon
• 1.25 t ginger
• 1/4 t cloves
• 4 eggs
• 1 can pumpkin puree
• 1 T vanilla

1. Beat sugars with cream cheese until smooth.
2. Add flour and spices and beat.
3. Add eggs, one at a time, beating until smooth.
4. Add in pumpkin and vanilla and mix until incorporated.
5. Pour into crisped crust (1 9" springform or 3 8" tins). Bake at 325F for 1 hour (springform) or 25-35 min for short tins. 
6. Cool gradually to prevent cracking - let heat out of oven slowly, then slowly cool on counter before refrigerating for hours to set. If cracked, cover with whipped cream.

Notes

- European crust (instead of graham cracker crust)

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.

Macaroni and Cheese

I made a Mac and cheese with fancy white cheddar and it was awful. I tried a different recipe using the pre-shredded crappy cheddar at the store. It uses an egg instead of flour as a thickener. I used the herbed breadcrumbs and the kids didn't like it. Ate leftovers for a week.

• 4 c/450 g macaroni
• 6 T butter, divided
• 2 eggs, slightly beaten
• 4 c milk
• 1 generous t dry mustard
• 2 t salt
• pinch of black or cayenne pepper
• 6 c shredded sharp cheddar
• 1/2 c fine bread crumbs (1 c was too much)

1. Preheat oven to 220C/425F. Grease a large casserole dish (~9x13).
2. Cook macaroni just until al dente. Drain well.
3. Melt 3 T butter in pot and add pasta. 
4. Whisk eggs, milk, mustard, salt, and pepper. Add to pasta with cheese. Stir constantly over med-high heat until cheese melts and sauce thickens.
5. Continue cooking, stirring constantly for 5 min or until very thick and creamy.
6. Transfer to prepared dish.
7. Melt 3 T butter in small saucepan and mix with bread crumbs. Sprinkle evenly over top.
8. Bake 10-15 min.

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

Pierogi

I could easily buy White Cheddar and Potato pierogies in the freezer section at my local grocery store in Toronto, but Cheddar is not really a thing in the land of Gouda. So I thought I'd try making this from scratch, but with orange cheddar. DBD liked them a lot. I thought the cheese was overpowering and would reduce the ratio next time.

1/16/25 made 42 pierogi, freezing immediately. Boiled then sauteed with buttered yellow onion. Both kids ate it (along with chicken noodle soup), xbd preferred extra crispy. Had too much filling leftover.

July 2025 - stuffed more aggressively so not as much leftover filling. ~46 pierogi

Dough

• 5 c flour
• 1 t sea salt
• 2 eggs
• 1 T butter, softened
• 1 c lukewarm potato water* (may not use all of it)
• 1/2 c milk

Filling

• 2 lb potatoes, Yukon gold (about 5)
• 3 c shredded sharp cheddar (would use less next time)
• optional: 1/2 c milk
• 1 t sea salt
• 1/2 t pepper

1. Leave the peel on the potatoes. Roughly quarter them so they cook faster. Add to pot with enough cold water to cover them. Salt the water. Bring to boil, and cook until fork tender.
2. *Reserve 1 cup of the cooking water (for the dough). Drain and peel the potatoes (they should come right off). Add the cheese, salt and pepper and mash with a fork or potato masher. Add the optional milk to make it creamier. Season to taste.
3. Dough
1. Sift the flour and salt in a large bowl. Make a well in the middle or use a dough hook.
2. Add eggs, then butter and milk, and mix.
3. Gradually add the potato water and mix until dough starts to form. Add enough water until a ball forms and the dough is not sticky.
4. Wrap the ball in plastic wrap and refrigerate for 20 min to rest.
5. Divide dough into 4 pieces, keeping covered to prevent drying out.
6. Divide one piece into 10-12 pieces. Roll to about 1/8-1/6" thick circular shape, about 3" in diameter.
7. Place a heaping tablespoon full of filling in center. Optional: Dab edge with water. Fold in half to seal into half moon shape.
8. Place on lightly greased cookie sheet, keeping covered until ready to boil.
9. Optional: Freeze the uncooked batch to cook later
10. Boil pierogi until they float.
11. Optional: Freeze the boiled batch to reheat later.
12. Optional: Saute chopped onion with butter over medium heat until golden brown. Then add the boiled pierogi until onions are caramelized and pierogi are crispy. Add more butter as needed.
    
    
    

Egg Nog

Can't buy this in the Netherlands so tried making it from scratch. Be careful not to overheat the milk with eggs in it. Put rum in half and left the kids one plain. I still prefer the plain. Apparently there are recipes that use the egg white as well to not have so much leftover ingredients. Might be worth trying next time.
12/24/23 Helped MM make this but with strange nutmeg and strange alcohol. Not as good.

• 6 egg yolks
• 1/2 c sugar
• 1 c heavy whipping cream
• 2 c milk
• 1/2 t nutmeg
• pinch of salt
• 1/4 t vanilla
• optional: 1/4 c alcohol

1. Whisk yolks and sugar in medium bowl until light and creamy.
2. In a saucepan over medium-high heat, combine cream, milk, nutmeg and salt. Stir regularly until it reaches a bare simmer.
3. Add a spoonful of the hot milk to the yolks, whisking vigorously. Repeat, to temper the eggs.
4. Once most of the milk has been added, pour the egg mixture back into the pan.
5. Whisk constantly for a few minutes until the mixture is just slightly thickened (or it reaches 160 F). It will thicken more as it cools.
6. Remove from heat and stir in vanilla and optional alcohol.
7. Pour through a sieve into storage container(s).
8. Refrigerate until chilled. Stir before serving. Thin with milk if too thick or sweet.
9. Store up to 1 week.

Mantou

DBD has been asking for mantou (Chinese steamed buns) all year so finally got around to making them on a 30+ degree day, choosing this over cookies so I wouldn't have to turn the oven on. I tried 2 recipes - one a quick one using baking powder, and one with only yeast and a rolling method. I liked the rolling method better, and the kids each liked a different flavor better. DBD liked the one with less sugar. The amounts in brackets were from the first recipe. The second dough came out a bit too sticky so I would adjust next time.

• 
  350 g flour [250 g]
  
• 1 c milk (or soy milk or water) [130 ml lukewarm water]
• 1 t yeast [same]
• 2.5 T sugar [1 T]
• [3/4 t baking soda]

1. Add milk, yeast and sugar in bowl of mixer. Stir.
2. Add the flour. Set to speed 1 to knead for 6 min. (Adjust flour or milk as necessary)
3. Transfer dough out of bowl and cover for 5 min.
4. On lightly floured surface, roll the dough to 10"x14" rectangle.
5. Roll the short way, making a tight log. Roll out a bit more to smooth it out to 12".
6. Cut into 8 equal pieces using a serrated knife. Transfer each to parchment piece. (Optional: roll each piece into ball)
7. Place in steamer and let rise for 1 hour, until dough is expanded.
8. Steam for 10-12 min.

Dal Saag - Spinach Dahl

Quick and delicious. 1/2 c of dahl doesn't look like much but it expands quite a bit. Based on original recipe but left out onions and missing spices.

• 1/2 c moong dal (the quickest cooking one that doesn't require soaking, and easiest to digest, but other dahls can be substituted if soaked)
• 1 c water
• 1/2 medium yellow onion, chopped (90g, 3/4 c) [omitted]
• 1-4 cloves garlic
• 1 roma tomato, chopped
• 1 c baby spinach (8 oz/227 g)
• 1/4 t turmeric (did not use)
• salt
• 2 t ghee, melted
• 1/4 t cumin seeds
• 1/2 t mustard seeds (did not have)
• pinch of asofoetida
• 1-4 dried chillis

1. Rinse the dahl until water is no longer cloudy. Fill bowl halfway with water and swish with fingers.
2. Heat oil in pan. If using onion, saute 2 minutes until translucent. Add the garlic and saute until fragrant. Add the tomatoes and optional dried chilis, plus 1/2 t salt. Tomatoes should soften and release juices. About 1-2 min.
3. Add the washed dal, water (and turmeric). Layer the spinach on top. Cover with lid. Cook for 30 min. Dal should be cooked through and mushy to the touch. Use a wooden spoon to stir until the dish becomes creamy. Add 1/2 t salt (or to taste). 
4. In separate saucepan, melt ghee. Add mustard seeds. When they start to pop, add the cumin, asofoetida, and 1-2 dried chilis. After a few seconds, cumin seeds should dance. Pour this spice tadka over the dal. 
5. Serve with rice. 

Coconut Sticky Rice with Mango

I've found one shop with quality mangoes that are ridiculously expensive. But I splurge once in a while because they're my favorite fruit. To stretch them, I make this dish. Otherwise I prefer to eat them plain and fresh.
Summer 2023: Doubled the pouring sauce to finish the leftover coconut milk. Fed 8 generously.

• 
  2 ripe mangoes
  
• 2 rice cups of sticky rice (aka glutinous rice)
• 1 c/8oz/250 ml thick coconut milk
• 1/3 c sugar (reduced from 1/2 c)
• 1/4 t salt
• 1/2 T sesame seeds (white or black)
• Sauce: 1/4 c thin coconut milk, 1 T sugar, pinch of salt

1. Do ahead: Soak the rice for 3 hours or overnight.
2. Cook the rice in a rice cooker, using ratio from package.
3. Mix the thick coconut milk, sugar and salt. 
4. When the rice is done, transfer it to a bowl and while it is hot add the coconut mixture. Combine thoroughly. Leave it to rest for 30-50 min so the rice can absorb the liquid.
5. Mix the sauce ingredients and set aside.
6. Peel the mangoes and slice thinly. Scoop rice into bowl/plate, top with mango and drizzle with sauce. Sprinkle with sesame seeds.

Waffle Machine Treats

MM got a panini machine with extra inserts 2 weeks ago. I've been busy making UFE (unidentified flying eyeball), egg bubble waffles, waffle shells, fusion taiyaki...these are some of the names we've given to the various creations. I've been using the flat ball insert and the shell shaped one to make various waffle creations reminiscent of NYC egg waffles. The grill I have is a much larger ball, and flatter. The device does not flip. The cooking time is only 65-90 seconds, but it's time consuming to fill each crevice precisely. I've found using the shells is easier, and can easily be filled like a Japanese taiyaki. They take 3 minutes to cook.

Essentially any waffle/pancake recipe can be used. For the taiyaki like ones a thinner batter is better so the filling can be covered quickly. I don't use vanilla since it ends up tasting like a fortune cookie (see old mjwaffle recipes for experimentation).

Batter 1 - Regular

I made as listed and also substituted coconut milk and egg whites. Cut in half easily for smaller batch size. Makes about 80 balls or 8 shells.

• 
  200 g flour (all purpose or glutinous rice)
  
• 8 g baking powder
• 80 g sugar
• 2 eggs
• 140 ml milk
• 20 g melted butter
• optional: one chocolate chunk per ball

Batter 2 - Chocolate Delight

This is a thick batter but makes a deliciously rich dessert ball. Microwave the cocoa and butter until melted. Stir and add rest of ingredients one at a time. Makes 44 balls. (I also experimented with adding flour/milk/baking powder, but the original recipe is best).

• 45 g cocoa powder
• 80 g butter
• 40 g sugar
• 2 eggs
• 40 g flour (all purpose or glutinous rice)

Batter 3 - Egg White only

I had leftover whites from making empanada dough so wanted to try an explicit egg white recipe. This came out very soft. It made 6 shells (5 filled, 1 plain).

• 
  1 c flour (150 g)
  
• 25 g sugar
• 1/2 t baking powder
• 1/4 t baking soda
• 1/4 t salt
• 3/4 c milk + 1.5 T lemon juice, sit for 5 min (or buttermilk)
• 1/8 c butter (healthy slab)
• 2 egg whites

Filling Options

• chocolate chunk (kids love this in the ball, but I prefer them plain because they remind me of NYC days)
• banana slices + chocolate chunks (this was loved by all, in the shells)
• jam: cherry, raspberry, strawberry (XBD preferred cherry over raspberry)
• raisins
• red bean paste
• custard
• chocolate cream

Soft Coconut Cookies

It's impossible to find semisweet chocolate here so instead of making chocolate chip cookies, I tried a new recipe for soft coconut cookies. I used to make macaroons when I was younger but find them too sweet now. This one was a nice touch of coconut without being overwhelmingly sweet nor chewy. I baked them 3 trays for different lengths and lightly browned looks the best. Made 39 cookies.
To try: One reviewer suggested using just 1 c sugar (instead of both sugars) and juice+zest of one lime.

• 
  2.5 c coconut (2 c for toasting, 1/2 c plain)
  
• 2.5 c flour (used 2 c Dutch bread flour, 1/2 c German flour)
• 1 t baking soda
• 3/4 t salt
• 185 g butter, room temp (original was 225 g/1 c, but Dutch butter is weird, so reduced it)
• scant 3/4 c brown sugar (mostly donkere, but with a touch of light)
• 3/4 c sugar (Dutch fine)
• 2 eggs
• 1.5-2 t vanilla

1. Spread 2 cups of coconut in pan over induction heat 5, stirring constantly until golden brown. Be careful not to burn. Immediately transfer to bowl to cool.
2. In a medium bowl, combine flour, soda and salt.
3. In large bowl, beat the butter and sugars for 3 minutes.
4. Beat in eggs, one at a time.
5. Stir in vanilla.
6. Add flour mixture until just combined.
7. Add toasted coconut and mix until just combined. Do not overmix.
8. Place plain coconut in bowl (can be chopped up further). Roll dough into small balls and dip one side in coconut.
9. Place on parchment lined cookie sheet. 
10. Press down cookies since they will not spread very much in oven (thus, there is no need to refrigerate the dough either). 
11. Bake for 9-12 min at 175-180C until just beginning to brown at edges (or slightly less). 
12. Cool on wire rack.
13. Store in airtight container.

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.

Chilled Braised Bamboo

I love the texture of bamboo. I enjoy them chilled as a side dish or in a thai curry. I feel like I could eat 2 cups of it one sitting. I've avoided cooking it for a long time because the canned stuff has such a weird taste that even boiling doesn't get rid of it. But I recently found a source shrink wrapped instead of canned and it doesn't suffer from the weird taste problem. But now I need to find the perfect marinade/braising technique for making it Chinese style. This was my first attempt and good enough to enjoy, but I think it could still use improving. I can't find dark soy sauce anywhere so perhaps this was the missing ingredient.

• 2 t minced garlic
• 1 T olive oil
• bamboo, sliced thin and cut into rectangles
• 2 T soy sauce
• [didn't use: 1 t dark soy sauce]
• 1 t sugar
• 1/4 t salt
• 200 ml water
• 1 t sesame oil

1. Heat oil in pan and add garlic. Stir and saute for 2-3 min until lightly browned.
2. Add the bamboo and stir.
3. Add the soy sauces, sugar and salt. Cook for another 3 min.
4. Add the water and bring to boil. Reduce heat and cover. Let simmer for 20 min.
5. Stir in the sesame oil for 1 minute.
6. Remove from heat and transfer to bowl to cool. Refrigerate and serve chilled. In a rush, eat warm instead.

Recipe #2

• 2 c water
• 1/2 c teriyaki marinade
• 1/4 c sake
• 1 T soy sauce
• 2 T dry sherry
• 1 dry shitaake mushroom

Cinnamon Knots

I wanted a yeast bread recipe that doesn't take too long to bake in the oven. Many of my go to ones take an hour which is just too long to have the heat on for in the summer. I found this one which only takes 10 min to bake. They turned out dangerously delicious.
Jan '23 Have made this many times over the years.

• 1/4 c butter
• 1 c milk
• 2 T yeast
• 2 T maple syrup (if you don't have any, can substitute sugar/honey)
• 1/2 t salt
• 1 egg
• ~3 c flour
• dip: 1/4 c butter, 1/2 c sugar, 3 t cinnamon

1. Heat the butter in a small pan. When almost melted, add milk. Stir until it reaches 100-110 F. Remove from heat.
2. In a large bowl, combine yeast and syrup. Pour in butter mixture.
3. Add salt and egg.
4. Add 2.5 c flour. Add flour until dough doesn't stick to sides of bowl. Knead for 5 minutes.
5. Divide into 12 pieces.
6. Melt butter in shallow bowl. Combine sugar and cinnamon in separate bowl (I used a pie plate).
7. Roll each piece into 8" long rope. Dip in butter, then in the cinnamon-sugar mixture. Tie into a knot. Finish by joining two ends and flip over. Place all 12 knots onto cookie sheet lined with parchment paper.
8. Let rest for 10 min.
9. Bake at 400F for 9-12 min.
10. Let cool and enjoy warm!

Vanilla Cake

A simple layer cake with whipped cream and fruit. This cake was too sweet for my taste - would reduce sugar by another 1/4 cup from what I tried (which was already reduced 1/4 c from the original). Otherwise easy to put together with basic ingredients.
6/12/23 Made this using the reduced sugar (1 c) and the sweetness was just right. 2 c of whipping cream is too much, but that's the size of a standard container. Jumbo does sell a smaller container that I should try next time. Used lactojoy pill to enjoy the whipped cream symptom free. Used patent tarwebloem.

• 1 c butter, softened
• 4 eggs, room temperature
• 1/2 c milk, room temperature
• 2 t vanilla
• 1.75 c flour
• 1/4 c cornstarch
• 2 t baking powder
• 1 c sugar (tried 1.25...too much)
• 3/4 t salt
• Cream Topping: 2 c whipping cream, 2 T sugar, 1 t vanilla
• fruit (strawberries, peaches, cherries, etc)

1. Line bottom of 2 cake pans (8" or 9") with parchment paper and butter sides. Preheat oven to 375.
2. Mix the flour, cornstarch, baking powder, sugar and salt in a large bowl.
3. Beat the eggs, milk and vanilla in a small bowl.
4. Add the butter 1/3 at a time to the dry ingredients, beating after each addition until incorporated and at high speed for 10 seconds. It should look like wet sand.
5. Add half the wet mixture, beating until incorporated. Add the remaining half and beat on medium speed until almost smooth.
6. Divide between 2 cake pans, and smooth the surface. 
7. Bake at 350 for 25-35 min until toothpick inserted in center comes out clean.
8. Cool on rack for 15 minutes before flipping.
9. Cream Topping: Beat cream, sugar and vanilla until firm peaks form. Do not overbeat.
10. Decorate: Place one cake layer on plate. Spread with thin layer of cream. Top with sliced fruit. Spread 1/3 of the cream on top. Layer second cake on top. Spread with remaining cream and top with more fruit.

Bruschetta

We didn't have fresh basil so I substituted dried basil. Still delicious! I wanted to make enough just for 2 as the BDs don't eat tomatoes. Instead of bread it was also nice to scoop the tomatoes on cucumber slices.

• 1 pkg cherry tomatoes minus a few that have been eaten the day before
• 1 t minced garlic
• 1 t olive oil
• 1/3 t balsamic vinegar
• 3 fresh basil leaves OR sprinkle of dried basil
• salt + pepper
• 1 mini baguette OR italian bread
• optional: cheese, cucumbers

1. Dice the tomatoes into quarters, eights or to whatever size you like.
2. Mix with garlic, oil, vinegar, basil, salt and pepper. The tomatoes will take a lot of salt, so make sure you taste it.
3. Slice the bread and place on baking tray.
4. Optional: Place the tomatoes on the slice OR mozzarella on OR leave plain OR tomatoes+cheese.
5. Bake in oven at 350-450. The higher the temperature, the quicker they will toast - but also possibly burn. Toast enough to brown the bread OR melt the cheese OR whatever you want.
6. Serve by spooning tomato mixture on top of toasted bread.

Steamed Sponge Cake

This is easy to put together and cooks in a rice cooker steam tray. Note: next time try 2 egg ratio.

• 3 eggs
  
• scant 1/2 c sugar
• pinch salt
• 3/5 c cake flour
• optional: 1/4 t baking powder
• 1/2 t vanilla

1. Beat the eggs and sugar for 5 minutes. The volume should increase quite a bit as air is incorporated.
2. Mix salt, cake flour and baking powder in small bowl. Slowly add to the egg mixture.
3. Beat in the vanilla.
4. Line bottom of rice cooker steam tray with parchment paper (to prevent batter seeping through holes and easy separation). Pour in batter.
5. Add 1/2"-1" of water to rice cooker and place steam tray on top. Cover and turn on. Steam for about 25 minutes, until done.
6. Carefully remove lid so as not to drip water on the cake.
7. Use knife to separate cake from sides and flip over onto plate.
8. Serve with fresh strawberries.