Erika's Almond Poppyseed Bread

3 c. all-purpose flour

2 1/2 c. sugar
1 1/2 tsp. baking powder
1 1/2 tsp. salt
1 1/8 c. canola oil
3 eggs
1 1/2 c. milk
2 tsp. poppy seeds
1 1/2 tsp. vanilla
1 1/2 tsp. butter flavoring
1 1/2 tsp. almond flavoring

GLAZE

3/4 c. white granulated sugar
1/4 c. orange juice
1/2 tsp. vanilla
1/2 tsp. butter flavoring
1/2 tsp. almond flavoring

Preheat oven to 350. In a medium bowl, sift together flour, salt, and baking powder. In a large mixing bowl, combine eggs, oil, sugar, and flavorings and beat for 2 minutes. Alternate adding in flour mixture and milk and then mix until just combined. Add poppyseeds and mix until just combined. Pour into prepared pans (5 mini pans or 2 regular loaf pans) and bake (35-40 minutes for mini pans, 1 hour for large pans; keep an eye on them). When done, place on a cooling rack for 10 minutes

and then remove from pans and allow to cool completely on a cooling rack. While cooling, prepare glaze by combining all glaze ingredients. Drizzle over loaves and allow to harden.

Danielle's Watermelon Goat Cheese Salad

3 T olive oil

3 orange juice

1 T red-wine vinegar

¼ t salt

8 cups watercress, tough stems removed, or mixed greens (5 oz)

4 cups diced seedless watermelon

¼ cup very thinly sliced red onion

2 oz crumbled goat cheese (add at very last minute)

½ cup chopped hazelnuts, toasted

fresh ground pepper to taste

Whisk oil, orange juice, vinegar, salt and pepper in a large bowl until well combined. Add watercress, watermelon and red onion; toss to coat. Separate onto dishes. Toss with goat cheese and hazelnuts to serve.

Jamie's Peanut Butter Bars

CREAM TOGETHER:
3/4 cup butter
3/4 cup brown sugar
3/4 cup peanut butter
3/4 cup sugar
2 eggs

ADD:
1/2 tsp salt
3/4 tsp baking soda
1/2 tsp vanilla
1 1/2 cups flour
1 1/2 cups oats

350 degrees, 12 minutes

MELT:
1 bag chocolate chips
3 Tbsp peanut butter
1 tsp vanilla

Spread on top of WARM cookie bars.

Jane's Lemon Cake

1 1/3 cups sugar

6 tablespoons butter, softened (85 grams)

zest of 1 lemon

3 tablespoons thawed lemonade concentrate

2 teaspoons vanilla

2 eggs

2 egg whites

2 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cups buttermilk

Place sugar, butter, zest, lemonade and vanilla in a mixer and mix until well blended. add eggs and egg whites one at a time, beating well after each addition. in a separate bowl, mix together dry ingredients. add dry ingredients to batter, alternating with buttermilk, until all dry ingredients and buttermilk are well blended. pour into two well-greased 9'' round pans. bake at 350 degrees for 18-20 minutes (my oven needed about 30 minutes...just do the toothpick test!). cool in pans for 10 minutes, then remove to a cooling rack.

frosting:

2 tablespoons butter, softened

zest of 1 lemon

2 tablespoons thawed lemonade concentrate

1/2 teaspoon vanilla

1 (8-ounce) package cream cheese, softened

3 1/2 cups powdered sugar

Mix together all ingredients except powdered sugar and blend well. gradually add powdered sugar and beat at low speed until blended. don't over-beat. frost cake.

Hummingbird Chocolate Blackout Cake

Hummingbird Chocolate Blackout Cake

(with chocolate custard frosting)

Beat together:

1 cup butter

2 2/5 cup sugar

Add:

4 eggs

½ tsp vanilla

Add on low speed:

2/3 cup cocoa

1 ½ tsp baking powder

1 ½ tsp baking soda

pinch of salt

Alternately add:

2 2/3 cups of flour

320 ml of milk

Bake in oven for 25 minutes.

Frosting

Bring to boil over medium heat while stirring:

2 ½ cup sugar

1 T golden syrup

1 cup cocoa

600 ml water

Mix together

1 1/3 cup corn flour

with about 120 to 200 ml water (like thick glue)

Add cornstarch/water to cocoa mixture. Cook, whisk, for a few minutes until thick.

Remove from heat and stir in

85 grams of butter

½ tsp. vanilla

Allow to cool to room temperature.

Cheryl's Cranberry Salsa

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1 (12 oz) bag cranberries, fresh or frozen

1 bunch cilantro, chopped

1 bunch green onion, cut into 3-inch lengths

1 jalapeno pepper, seeded and minced

2 limes, juice

¾ cup white sugar

1 pinch salt

Combine cranberries, cilantro, green onions, jalapeno pepper, lime juice, sugar, and salt in a bowl of a food processor fitted w/ a medium blade.  Chop to medium consistency.  Refrigerate if not using immediately, serve at room temperature.

Jonna's Pomegranate Salsa

*Nice at Christmas time when pomegranates are available.

 1 Pomegranate

1 tomato, chopped

1 Tbsp chopped green onion

1 avocado, chopped

1/4 tsp coriander

1/8 tsp salt

1/8 tsp cayenne pepper.

 Mix lightly.  Add avocado last.  Serve with "Scoop" tortilla chips.

Canadian School Toblerone Shortbread Cookie Bars

Makes 12

1 cup or 230g softened butter

2/3 cup or 165g caster sugar

21/4 or 400g plain flour

200g toblerone chocolate bar softened

preheat oven 165c . With electric beaters cream the butter and sugar until soft. Add flour and gently mix until combined. Pat firmly into a paper lined rectangular baking tray and bake for 20 min until light golden brown. Using a spatula or a flat spoon spread the softened chocolate evenly over the baked base. Cool completely. Using a knife mark squares so that it is easier to cut when the bars are safe. Refrigerate to set. Once set cut along pre marked lines into squares and serve.

Enjoy!

Nikki