Sprinkled Sugar Cookies

1 cup margarine
1 cup sugar
1 egg
1/2 Tbs vanilla extract
1/4 tsp almond extract
2 1/4 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
Sprinkles for rolling

Cream butter and sugar together until light and fluffy. Add in egg, vanilla and almond extract. Mix until the egg and extracts are combined. Carefully add in dry ingredients and mix until fully incorporated.

Pour sprinkles into a bowl or plate. Scoop out dough balls and roll them in the sprinkles. Place the sprinkle covered dough balls on baking sheet and lightly press down on the top of each cookie to flatten them a bit. Bake for 10 minutes or until golden around the edges.

*(Cookies taste best the next day when they are completely cooled.)

Maple And Pecan Crusted Salmon

Pecan Crusted Salmon:

2 Tbs oil

⅓ cup maple syrup

1 tsp soy sauce

Salt

Pepper

Mustard (just a little)

Chopped pecans

Chives

Mix together oil, maple syrup, soy sauce, salt, pepper and mustard. Sprinkle over chopped pecans and chives and bake for 20 minutes.

The Crazy Lady's Oatmeal Craisin Cookies

1/2 cup oil
1/2 cup sugar
1 egg
1/2 tsp vanilla
3/4 cup flour
1/4 tsp baking soda
1/2 tsp salt
3/4 cup thick oats
3/4 cup thin oats
crasins

Taco Seasoning

4 parts chili powder
2 parts ground cumin
1 part paprika
1 part cayenne pepper
1 part dried oregano
2 part garlic powder
1 part salt
1/4 part black pepper

'Fluffy' Buttermilk Pancakes (Lorble's Favorite)

1 1/2 cups barley flour
2 tsp baking powder
1/2 tsp baking soda
2-3 Tbs cane sugar
1/4 tsp salt
1 1/2 cups buttermilk
2 Tbs canola oil

Whisk together dry ingredients. Whisk together wet ingredients. Add wet ingredients to dry ingredients and mix until just combined (batter should be slightly lumpy).

Adapted from: Just a Taste

BBQ Ribs

2 Tbs hoisin sauce
6 Tbs sugar
2 Tbs soy sauce
Ribs

Hoisin Sauce:
4 Tbs soy sauce
2 Tbs peanut butter
1 Tbs sugar
2 tsp rice vinegar
1 clove garlic
2 tsp sesame oil
1 tsp chinese hot sauce (chili oil)
1/2 tsp back pepper

Chocolate Chip (Almond Milk) Muffins

Dry Ingredients:
1 cup cane sugar
2 1/2 cups barley flour
1/2 tsp fine salt
3 1/2 tsp baking powder

Whisk together dry ingredients.

Wet ingredients:
3/4 cup almond milk
3/4 cup canola oil
2 eggs
1 tsp vanilla

Whisk wet ingredients together until combined.

Pour wet ingredients into dry ingredients and give 15 brisk stirs to combine.

Add 3/4-1 cup of chocolate chips and give another 10 brisk stirs (batter will not be smooth- that's alright, just make sure its mostly...)

Divide batter into 12-16 muffin liners.

Bake at 180C for 20-24 minutes. (Toothpick test for doneness)

Brownies

2/3 cups oil
1 cup sugar
2 eggs
1 1/2 tsp vanilla
1 cup flour
1/2 cup unsweetened cocoa powder
1/4 tsp salt

Lorble's New BBQ Sauce

Homemade Ketchup:
260 grams tomato paste
3/4 tsp dried mustard powder
1/8-1/4 tsp freshly ground black pepper
1/2 tsp salt
1/4 tsp cinnamon
Dash of ground cloves
2 Tbsp demerara sugar

Whisk to combine.

To Turn Into BBQ Sauce:
1 batch homemade ketchup (1 cup ketchup)
1/2 cup demerara sugar
4 Tbsp onion oil
4 Tbsp white vinegar
1/2 cup soy sauce
1/2-3/4 tsp garlic power

Combine all ingredients in a saucepan and bring to a boil. Simmer for about 5 minutes, whisking often.

Stupid Stupid Rat Creatures Quiche

1 deep dish pie crust

1 ½ cups grated cheese

1 medium tomato, sliced

4 eggs

3 Tbs flour

1 cup milk

¼ tsp dry mustard

onion oil

salt and pepper to taste

paprika

small mammal (if possible)

Cover the bottom of the crust with the grated cheese. Place sliced tomatoes on top of the cheese. Mix together the eggs and flour and add the remaining ingredients. Pour the mixture over the tomatoes and sprinkle paprika over the top. Bake at 375 for 45 minutes or until set.

All Purpose Pie Crust:
1 cup flour
1/3 cup butter/margarine
1/2 tsp salt
3 Tbs cold water

Qinbouli

1 cup quinoa
2 cups water
2 cups parsley leaves, chopped finely
2 tomatoes, chopped
3 Tablespoons olive oil
2 cloves garlic, minced
6-7 scallions, sliced thinly
2-3 Tablespoons mint leaves, chopped
juice of two lemons
salt and pepper, to taste

Directions:
Rinse quinoa very well in a fine mesh strainer under running water; set
aside to drain. Place water and quinoa in a large saucepan over medium-high
heat. Bring to a boil, then reduce heat to low. Simmer for 15 minutes.
Set aside, covered, for 10 minutes.
In a large bowl, mix together the finely chopped parsley, tomatoes,
olive oil, garlic,scallions and mint. Stir in the already cooled quinoa
and season with salt, pepper and lemon juice.

Eat and enjoy :)

Curry Powder Mix

2 tsp Cumin
2 tsp Coriander
2 tsp Turmeric
1 tsp Ground Nutmeg
1 tsp Salt
1/2 tsp Cinnamon
1/4 tsp Cayenne Pepper
1/4 tsp Ground Black Pepper

Coffee Roast. Ft Chef Timmy

Clean a #6 for roasting.

Marinade:
1 1/2 Tbsp coffee grounds (We used folgers french vanilla, was excellent)
1/2 cup canola oil
1/2 cup brown sugar
2 tsp smoked paprika
2 tsp chili powder
2 Tbsp tomato paste
Dash sesame seed oil
Tbsp white wine vinegar
Salt&Pepper

marinade over night. cook at 180 for 40 minutes.

Dijon Mustard And Soy Sauce (Salmon)

3 Tbs demerara sugar
4 tsp dijon mustard
1 Tbs soy sauce

Mushroom Barley Casserole

1/2 pound sliced mushrooms
2 Tbs onion oil
1 cup med. pearl barley
1/2 tsp salt
dash of pepper
4 cups chicken broth

Saute mushrooms in oil until tender. Add barley and lightly brown. Stir in salt and pepper. Place mixture in a greased 3-quart casserole dish. Add broth and mix well. Cover and bake at 170 C for 1 1/2 hours, or until liquid is absorbed.

Indian Chicken With Chickpeas

1 chicken, cut into 8ths
2 Tbs oil
1 1/2 Tbs flour
1 Tbs curry powder
1/2 tsp ginger
1 tsp salt
4 Tbs demerara sugar
2 Tbs soy sauce
1 1/2 cups chicken broth
1 (20 oz) can of chickpeas

Brown the chicken in oil, then remove and set in a baking dish. In remaining oil stir in flour, ginger, salt and curry powder. Combine sugar, soy sauce and chicken broth and add to the mixture. Cook over a high heat until sauce thickens. Add drained chickpeas.
Pour the sauce over the chicken and then bake at 170 C for one hour or until the chicken is cooked.

Cranberry Crunch Kugel

3/4 cup thick rolled oats
1/2 cup regular oats
3/4 cups cane sugar
1 Cup flour
1/2 tsp cinnamon
3 Tbs oil
1 can whole-berry cranberries
1/2 can pineapple

Mix together the oats, sugar cinnamon and oil. Place half of the mixture into the bottom of a well oiled pan. Place the pineapples into a food processor of sorts and partially puree them. Add the cranberries into the pineapples and give them another whir or two. Pour the cranberry-pineapple mixture into the pan and then cover with the remaining oatmeal topping. Bake at 350 for 40 minutes or until lightly crisped on top.

Side note: Most people would probably call this a crumble and serve it for desert but if your Jewish you get to call it kugel and eat it for dinner! 

Blintzes

Crepes:
1/2 cup potato starch
1/2 cup water
3 eggs (beaten)
a sprinkle of salt
drizzle of oil

Filling:
Seasoned mashed potatoes
(or whatever else you feel like filling them with)

Dissolve the potato starch in the water. Whisk in eggs, salt and oil.
Heat up a nonstick pan and drop some batter into the center of the pan and then swirl the pan around until the bottom is coated in batter. When the sides curl away from the pan, flip the crepe. Leave for another 20-30 seconds and then remove from pan.

To fold for blintzes put a tablespoon or so of filling at the top of the crepe. Fold the top over then fold in the sides and roll. Fry them quickly in a pan to crisp up the outsides.

You can also caramelize onions to put over them and then bake them for 30 minutes in the oven (it makes them all puffy and delicious).

Snickerdoodles

2 eggs
3/4 cup sugar
1/2 cup oil
1/2 tsp baking powder
3/4 tsp salt
1 tsp cinnamon
3 cups almond flour

Tasty Roast Featuring Chef Timmy

1-1.3kg Number 6 roast

Onion oil

Salt&Pepper

Tarragon

Basil

Parsley

Sauvignon Blanc

Dijon mustard

golden sugar (About 1 Tbsp)