Appetizer - Sun Dried Tomato Tapenade

Ingedients:

• 1 7_oz. (or 3/4 cup) jar sun dried tomatoes (oil pack), drained
• 1/2 of an 8_oz. tub of cream cheese
• 1/2 cup roasted pine nuts
• 1 2-1/4_oz. can of sliced ripe black olives, drained
• 1 Tbsp. dried basil
• 2 cloves garlic, chopped
• 1/3 cup of water
  
  

Instructions:

Place sun dried tomatoes, cream cheese, pine nuts, olives, basil, garlic and water in a food processor; process till almost smooth, scraping down sides of bowl as necessary. Transfer to container and cover and chill. Let stand at room temperature for 30 minutes before serving. Serve the Sun Dried Tomato Tapenade with warmed whole wheat crostini or your favourite breads or crackers. Will keep in the fridge for up to one week.

Cookies - Chocolate Dipped Cappuccino Thins

Ingredients:

• 4 squares semi-sweet chocolate
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 large egg yolk
• 3 teaspoons instant coffee
• 3 teaspoons cocoa
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 cup butter
• 2 cups flour
• 3 squares semi-sweet chocolate (garnish)
  

Instructions:

Finely chop or grate 4 squares chocolate; set aside. Combine sugars, egg yolk, coffee, cocoa, cinnamon & salt until well mixed. Add butter & mix well. Add flour & grated chocolate; mix till just combined. Do not over process! Divide dough into 4 portions; shaping each into 1" diameter logs. Wrap each log in wax paper or plastic wrap & refrigerate for 1 hr. (Dough may be frozen up to 6 weeks.)

Cut in thin slices & bake at 350°F on greased cookie sheet for 8 minutes. Cool on wire rack.

Melt remaining chocolate over low heat. Dip half of each cookie into chocolate & cool on wire racks. Makes 60 cookies.

Appetizer - Onion Brie Tarts

Ingredients:

• 1 L finely chopped onion
• 1 clove minced garlic
• 25 ml butter
• 5 ml sugar
• 2 eggs
• 175 ml light cream
• 1 ml salt
• 125 g brie cheese, chilled
• 48 unbaked mini tart shells

Instructions:

Slowly saute onion & garlic in butter until soft & light golden. Sprinkle with sugar. Cook & stir 1 minute. Beat together eggs, cream & salt. Remove rind from brie & dice into small pieces. Combine with onions. Fill tart shells & bake at 350°F for 25 minutes, or until lightly golden. Serve warm. Baked tarts may be frozen up to 1 month. Makes 48 tarts.

Appetizer - Mustard Sauce Dip

Ingredients:

• 250 ml sour cream
• 25 ml Dijon style mustard
• 15 ml soy sauce
• 15 ml Worcestershire sauce
• 1/2 cup chopped onion
• 1 clove crushed garlic
• salt & pepper to taste

Instructions:

In a bowl combine all of the above ingredients. Refrigerate 24 hours to blend flavors. Serve the Mustard Sauce dip with Cocktail Turnovers.

Appetizer - Cocktail Turnovers

Ingredients:

Dough:

• 3 - 125g pkgs cream cheese
• 375 ml butter
• 3 ml salt 750 ml flour
  

Filling:

• 1 small potato, chopped fine
• 5 ml salt
• 1 small onion, chopped fine
• 5 ml horseradish
• 0.25 kg lean ground beef
• 1 clove garlic, minced
• 2 ml Worcestershire sauce
• 2 ml oregano leaves
• 1 ml marjoram leaves
• 1 ml pepper
• 1 egg, separated
• 25 ml milk
  

Instructions:

Dough: Beat cream cheese & butter together. Add salt & flour. Mix to form stiff dough. Wrap & chill 4 hours.

Filling: Combine potato, onion, beef, salt, horseradish, Worcestershire sauce, garlic, oregano, marjoram, pepper & egg white.

Assembly: On a lightly floured surface, roll dough & cut into 6 cm squares. Place small amount of filling on each square. Fold dough to form triangle. Seal edges with fork. Brush with beaten egg yolk & milk. Bake at 350°F for 25 minutes. Serve the warm Cocktail Turnovers with Mustard Sauce as a dip. May be frozen up to 6 weeks. Makes 85.

Cookies - Honey Almond Biscotti

Ingredients:

• 2 cups flour
• 3/4 cup white sugar
• 3/4 cup almonds, finely ground
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 3/4 cup whole, unblanched, almonds
• 1/3 cup honey
• 1/3 cup water
  

Instructions:

Combine first 7 ingredients. Add honey & water. Stir until stiff dough forms (may need to add more water). Divide dough in half & roll each half into a 15" log. Line baking sheet with parchment paper (to help prevent burning, use a double baking sheet if you can). Place biscotti logs, well apart, on paper. Bake at 350°F for about 30 minutes, until well risen, firm & golden. Be sure to bake fully. Cool logs slightly & cut into 1/2 “ diagonal slices. Return biscotti to pan, cut side down; bake for 15 minutes until dry & lightly colored. Makes about 60.

Dessert - Lefse (Norwegian Potato Pancakes)

Ingredients:

• 2 lbs. potatoes, peeled & cooked
• 1/4 cup butter
• 1/4 cup cream
• 1-1/2 teaspoons salt
• 1 teaspoon sugar
• 2-1/2 - 3 cups flour
  

Directions:

Mash or rice potatoes thoroughly. Whip in butter, cream, salt & sugar, until light & fluffy. Cool completely in fridge.

Remove chilled potato mixture & add 1/2 the flour, beat until smooth. Beat in enough of remaining flour to make a soft dough; shape into ball & place on lightly floured surface. Roll into log & slice into equal pieces (about 30). Roll out each piece as thinly as possible, on lightly floured surface.

Heat lefse grill or skillet to 325°F, drops of cold water should “dance” if temperature is correct. Do not grease grill! Place lefse on grill & cook until lightly browned on both sides. Shake excess flour off lefse & cool on baking rack. While still warm, spread with butter, sprinkle with sugar, roll & enjoy!

Squares - Rich Chocolate Brownies

Ingredients:

• 12 tbsp. unsalted butter
• 2/3 cup cocoa
• 1-1/4 cup sugar
• 1/4 tsp. Salt
• 3 eggs
• 1/2 cup all purpose flour
• 1/2 cup chopped pecans or walnuts
• 1 tsp. Vanilla
  
  

Directions:

Heat the oven to 350 and grease a 9x9 inch pan. In a 2-qt. saucepan, melt the butter, allowing it to get quite hot. Take the pan from the heat and whisk in the cocoa. Let the mixture cool completely. Whisk the sugar, salt, and vanilla into the cooled chocolate mixture. Add all the eggs at once and whisk again to combine. With a rubber spatula, fold in the flour just until incorporated. Fold in the nuts. Spread the batter in the pan and bake until a toothpick comes out moist and gooey but not wet. About 25-30 min. Be careful not to overbake the brownies as they'll toughen. Allow them to cool completely before cutting.

Dessert - Chocolate Truffle Cake

Ingredients:

• 1 1/4 lbs. semi sweet chocolate
• 3/4 cup unsalted butter
• 5 eggs separated
• 3/4 tsp. Vanilla
• 2 tsp. Water
• 2 tbsp. granulated sugar
• 1 tbsp. Flour

Directions:

Melt chocolate over double boiler. Whisk in butter until smooth. Add egg yolks, vanilla & water, blend thoroughly. If it tightens - warm over hot water. In a separate bowl, beat egg whites until frothy. Gradually add sugar beating whites until stiff. Fold 1/3 white mixture into chocolate mixture. Fold this into remaining whites. Sprinkle with flour & gently fold in. Spoon batter into buttered 9" spring form pan. Bake at 425 for 15-20 min or until the cake cracks around edges. Cool cake and remove sides of pan. Chill in fridge at least 2 hours. When cake is firm invert on wax paper. Wipe bottom of pan with hot cloth and remove. Turn upright & refrigerate. This is very rich!!! Serve with whipped cream on the side.

Appetizer - Salsa Dip

Ingredients:

• 1 - 8 ounce package cream cheese
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 cup sweet green pepper diced
• 2 Roma tomatoes diced
• 540 ml jar salsa (your choice of mild, medium or hot)
• 1 cup grated sharp cheddar cheese
• tortilla chips

Directions:

Blend the cream cheese, sour cream and mayonnaise until smooth. Spread the cream cheese mixture over the bottom of shallow 9x13" serving dish. Spread the salsa on top of the first layer. Sprinkle on cheese, peppers and tomatoes. Serve this dip with tortilla chips, veggies and crackers.

Appetizer - Hot Spinach Dip

Ingredients:

• 2 - 8 ounce packages cream cheese (softened)
• 1 cup mayonnaise
• 1 lb. bacon
• 1 cup diced onion
• 1 cup grated sharp cheddar cheese
• 3 cloves garlic minced
• 10 ounce package frozen chopped spinach (thaw and squeeze out moisture)
• seasoned salt to taste
• 1 large loaf of un-sliced Pumpernickel bread or substitute another heavy bread

Directions:

The bread will become the serving bowl for this delicious hot dip. Slice a "lid" from the top of the loaf and hollow out the inside. Save the inside bread cubes for serving with the dip. Dice the bacon and fry until crisp, drain and set aside to cool. Thoroughly combine the cream cheese and mayonnaise. Add the diced onion, minced garlic, grated cheese, seasoned salt, bacon and spinach and mix well. Fill the bread bowl with the cream cheese mixture and replace the lid. Wrap the loaf in two layers of tin foil. Cook in a 325F oven for 2 hours. Remove tin foil and arrange the hot loaf on a serving platter with bread cubes, crackers, vegetables etc. Enjoy.