Ingredients:

3 cups sugar
1 cup vegetable oil
4 eggs
3 cups whole wheat flour (wholemeal flour in UK)
1/3 cup ground oats
2 tsp baking soda
1 and 1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp allspice
1/4 tsp ground cloves
1/2 tsp vanilla extract
2/3 cup water (may only need half if adding fresh pumpkin)
1x 15oz can pumpkin or 1.8 cups fresh pumpkin

2 loaf pans

Directions:

Beat sugar and oil in a large mixing bowl (medium speed). Add eggs and beat well.
In another large bowl, combine dry ingredients (flour, baking soda, salt, cinnamon and nutmeg).

Add flour mixture and the water alternately to the sugar mix, beating on low speed till combined, then beat in pumpkin. If using fresh ground pumpkin, only add half the water to begin with. If, after adding the pumpkin, the mixture is much thicker than an average cake or brownie mixture, then you may need to add more water.

Pour batter into pans. Bake in a 176°C (350°F) oven for 55-65 minutes or until a toothpick inserted into the center comes out clean.
Cool and enjoy!

Note: You can use all whole wheat flour instead of oats, if you wish, or regular white flour instead of whole wheat and oats, I try to be a bit healthier when I can!

Directions:
Cream butter. Add cheese and cream again.
Add flour and knead. Roll in powdered sugar until 1/4 inch thick.
Cut into squares.

Fill center with jam and fold over diagonal corners to center.
Bake 30 minutes in a slow oven at 135°C (275°F). Sprinkle with powdered sugar or candies and cool.

I recently found this recipe that my Grandma (Eleanor Rutkosky) used to make. They are so simple and easy to make, but taste delicious!

Crush enough ginger biscuits to cover the bottom of a shallow baking tray, drizzle with enough butter to just moisten the crushed biscuits, mix then press gently into the bottom of the pan.
Top with slices of banana (est 1-2 bananas). Make the Banana Chocolate Toffee Fudge recipe below.

Toffee-Fudge:

2 (1 ounce) squares unsweetened baking chocolate
1 tablespoon butter
1 cup milk
2 cups white sugar
1 pinch salt
1 teaspoon vanilla extract

In a medium saucepan over medium heat, combine chocolate, butter and milk. Bring to a boil and let boil 1 minute. Stir in sugar and salt until dissolved. Heat, stirring constantly, to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Once it reaches this stage, continue cooking for about 5 minutes, stirring constantly.
Remove from heat and stir in vanilla. Let cool 10 minutes.
Beat fudge with a spoon until it loses its gloss. Pour over the banana and biscuit. Let cool, then slice and serve!

Ingredients:

1/2 cup (120 grams) butter

3 oz (85 grams) unsweetened chocolate, coarsely chopped

1 cup sugar

2 eggs

1 tsp vanilla

2/3 cup flour

1/4 tsp baking soda

Directions:

grease 8x8x2 in or 9x9x2 inch pan, set aside

In a medium saucepan, melt butter and chocolate over low heat, stirring constantly.

remove and let cool

stir sugar into cooled saucepan mixture

add eggs one at a time, beating after each until combined

when fluffy stir in vanilla

in another bowl, stir flour and baking soda

fold into chocolate mixture, stir till just combined

spread in pan and bake in 350°F (175°C) oven for 30 min (8 inch pan) or 20 min (9 inch pan)

cool on a baking rack then cut and if desired, top with…

Cream Cheese-Peppermint-White Chocolate Frosting:

1/4 cup butter (57.5 grams)

1/4 cup cream cheese (57.5 grams)

1/3 powdered sugar (more or less)

1-2 oz white chocolate, melted

drop or 2 of peppermint extract

Mixed butter with cream cheese, then add the melted white chocolate and peppermint extract. Begin adding powdered sugar, mixing well. Add as much as needed to get the consistency you desire. If you add too much powdered sugar, just add a little milk to loosen the mixture up!

Tortilla Recipes (make either or 1/2 both):

Mix all ingredients together, then knead until smooth. Cover and allow to stand for 30 minutes.
Divide dough and press or roll out till thin, then cook lightly on medium heat.

Flour Tortillas:
2 cups all-purpose flour
1 tsp salt
1 tsp baking powder
1 tbs shortening (or lard)
1/2 cup water
splash of lime juice

Combine dry ingredients, then knead in shortening until mealy. Add the water and lime juice and continue mixing until the dough becomes elastic (adding more flour or water as needed).
Cover with a damp cloth and allow to stand for 15 minutes.
Divide dough and press or roll out till thin, then cook lightly on medium heat.

For the Enchilada Filling and Sauces:
Preheat Oven: 176.66°C (350°F)

Filling Ingredients:
4-5 chicken breasts
1-2 onions (chopped to large pieces)
2-3 garlic cloves (chopped to large pieces)
1 cup frozen or fresh corn
1 tomato, finely chopped
1 bunch cilantro (coriander), finely chopped
1 tsp lime juice
1-2 tbs red sauce
1-2 tbs white sauce

Cover the chicken in water, adding the onion and garlic pieces. Bring to a boil, cover and simmer till chicken is cooked, but slightly pink in the middle. Remove chicken and allow to cool, then shred or chop into small pieces. Reserve liquid for white sauce.
Add the corn, tomato, cilantro and lime juice and set aside. Once sauces are made, add 1-2 tablespoons of each and mix well. The chicken mixture should stick together slightly, but not be too saucy.

White Sauce Ingredients:
cooking liquid from the chicken
1 cup milk
1/2-1 cup sour cream (or greek yogurt)
1 tbs cream cheese
1 tbs double cream
1 tsp freshly chopped chili pepper (green or red)

Reduce the liquid from the chicken until there’s about 1 cup remaining. Remove from heat and allow to cool slightly. When cooled a bit, add the rest of the ingredients. Mix well and bring back to heat slowly, allowing to simmer genly while stirring. Sauce is ready when it has thickened slightly and all ingredients are blended well (no lumps other than onion and garlic).

Red Sauce Ingredients:
1-2 chili peppers (red or green, roasted)
1/4 cup vegetable oil
1 onion, chopped
2-3 cloves garlic, finely chopped
2 tbs flour
1/2 tsp chili powder
1x 8 oz can tomato sauce
1 1/2 cups water (fill tomato sauce can with water)
1 tbs semi-sweet chocolate chips
1/2 tbs butter
1 tsp salt
1/4 tsp ground cumin
1/4 tsp garlic powder
1 tsp dried oregano
1 tsp cayenne pepper
1 tsp paprika
1 tsp cracked black peppercorns
5-7 leaves chopped cilantro

Roast the chili pepper in the oven until browned and soft. Remove and cool.
Fry the onion in the oil (medium heat) until it begins to soften and brown, then add the garlic. When onions are fairly softened and browned, stir in flour and chili powder. Reduce heat slightly, and cook until lightly brown, stirring constantly to prevent burning.
Add tomato sauce, water, chocolate chips and butter, stirring well. Cut open the roast chili pepper and scrape out the softened inside, adding to the sauce. Discard the papery skin. Add all other ingredients and allow to simmer till thickened slightly.

Assembling the Enchiladas:

You will need 1-2 cups shredded cheese

Spread some red sauce on the bottom of a large casserole dish or dutch oven.
Spoon some of the chicken filling mixture into a tortilla and roll up, then place seam-side down into the dish. Repeat until the bottom of the dish is covered. Cover one half of the enchilada dish with red sauce and the other half with the white sauce. Sprinkle with cheese, then begin another layer of enchiladas. Again cover half with red sauce and half with white sauce, then sprinkle cheese. Continue until all chicken mixture or all tortillas are used up. Cover the top with a bit extra sauces and cheese. Cover and place in pre-heated 176.66°C (350°F) oven for about 25-30 minutes or until bubbly. Remove the cover and place back in oven until the top and sides look browned or until your liking. Allow to cool a bit before serving. Enjoy!

1 tsp sugar
3/4 cup warm water
2 tbsp dried yeast
2 cups white flour
1 tsp salt
6 tbsp plain yogurt
2 tbsp ghee, butter or lard at room temperature
oil or ghee to coat

1 tsp onion seed (optional, also known as charnushka or kanolfi seed)

Dissolve sugar in warm water, add yeast and mix. Allow to sit for 10-15 minutes and the yeast should begin to froth and form a thick layer on the top.
In a separate bowl, sift salt with flour (optionally, add onion seeds now or sprinkle on top before baking)
Make a well in the center and add yoghurt, ghee and yeast mixture.
Knead well until it forms a dough. If dough is sticky, add more flour until elastic. Shape into a ball.
Coat the dough with ghee (or butter, lard or oil), then shake off excess oil, cover with damp cloth and leave to rise in a warm place.
After 2-3 hours, dough should have doubled in size.
Preheat oven to 450^oF or 230^oC.
Knead the dough and divide into around 6 equal portions. Shape into typical pear-shape naan, roll out or hand-flatten. Brush with ghee or butter or drizzle with oil and bake for 5-10 mins, depending on how thin you’ve rolled the dough. You can also sprinkle with onion seed, garlic, coriander (cilantro), salt or other herbs, spices or seasonings before or after baking.

Serve with curry or dip into hummous!
Naan is traditionally baked in a stone oven where it is slapped onto the sides to cook.

What you need:

1/2 cup butter (at room temp)
1/2 cup granulated (caster) sugar
1/2 cup brown sugar
1 egg
1/2 tsp vanilla

1 cup flour
1 cup oatmeal blended (or just 2 cups of flour)
1/4 tsp salt
1/2 tsp baking soda or baking powder

4 oz chocolate chips (or more)
1/3 cup chopped nuts

Preheat oven to 190 C.

In a large bowl, cream butter and both sugars, add eggs and vanilla and mix well.
In another bowl mix flour, oatmeal, salt, baking soda/powder. Gradually add to sugar mixture.
Add chocolate chips, nuts or other ingredients and mix in well.

Form into balls or spoon onto a non-stick or greased cookie sheet, 2 in apart.
Bake for about 10-15 min at 190 C. Makes about 12-14.

Ingredients:
note: you will need a food processor or hand blender for this recipe

-1 can (200g/7oz) of chickpeas/garbanzo beans or equivalent amount of dried beans that have been soaked over night

-1-2 tbs olive oil

-1-2 tbs lemon juice

-1-2 cloves of garlic

-salt to taste

-1 tsp tahini (ground sesame seeds – optional)

What to Do:

Drain chickpeas/garbanzo beans, reserving some liquid. Place in a food processor or large bowl if using a hand blender.

Add 1 tbs olive oil, 1 tbs lemon juice, 1 tbs reserved liquid, 1 clove of garlic, and salt. Blend until smooth. Taste and if needed add more olive oil, lemon juice, garlic, or salt. I don’t like to add too much of the reserved can liquid because I find it adds a bland taste, instead I just add some water. Some people add tahini or peanut butter, but I find it doesn’t really need it. I’ve used my own ground up sesame seeds a few times and it’s ok, but I don’t notice that it adds much to the taste or texture, just my opinion!

When storing leftover hummus (if there is any!), I find that it keeps better is drizzled with olive oil, then covered with plastic-wrap (or container of your choice).

When serving I also like to drizzle with olive oil and sprinkle with cayenne pepper or smoked paprika, yum! Then eat with warm pitta bread/naan bread, carrot sticks, bell peppers, small cherry tomatoes, or any other vegetables you fancy!

Once mashed, there are so many things you can do with these potatoes! Just check out how delicious they can be in my recipe for Shepherd’s Pie! Make sure to use plenty of garlic!

What you Need:

-4 regular sized potatoes

-2-3 tbs butter

-1 cup milk (whole is best)

-2 cloves garlic, crushed or finely chopped

-salt and pepper to taste

What to Do:

Cut potatoes into large chunks and boil in salted water until very soft. Drain and place back into the pot. Add the garlic and some of the butter and milk while mashing, adding more butter and milk until the potatoes become fluffy. Add salt and pepper to taste.

It makes for a very hearty, fulfilling meal that will warm you through and through! Be sure to add lots of cheese!

What you Need:

-Meat Sauce (recipe here, can be made with lamb or beef, but you may need to leave some of the tomatoes out so that it doesn’t get too wet)

-Mashed Potatoes (recipe here)

-1 cup or more grated cheese (white cheddar is best)

What to Do:

Preheat the oven to about 190-200 C (gas mark 5-6) or 375-392 F.

Make meat sauce and mashed potatoes and grate cheese.

In a large casserole dish, place meat sauce and pat down. Sprinkle about half of the grated cheese, then layer the mashed potatoes and spread. Sprinkle the rest of the cheese on top.

Place in the oven and cook for about 15-30 minutes, or until the cheese turns a bit brown and bubbly.