Pumpkin (Squash) Spice Cake

Pumpkin or Squash Spice Cake

          Ingredients                                               Yield: 2-8inch rounds

• 450g (2c)       Pumpkin/Squash Puree
• 170g (3/4c)   Butter, softened
• 250g (2g)       All-purpose Flour
• 5g (1tsp)        Baking Powder
• 5g (1tsp)        Baking Soda
• 3g (1tsp)        Cinnamon, ground
• 2g (1/2tsp)    Ginger, ground
• 1g (1/4tsp)    Cloves, ground
• 1g (1/4tsp)    Nutmeg, ground
• 300g (1 1/2c) Brown Sugar
• 3                     Eggs
• 60ml (1/4c)    Milk

          Instructions

1. Whip butter until pale and fluffy. A stand mixer is best for this.
2. Add in puree and whip again.
3. Add in eggs one at a time, mixing until well combined before each addition.
4. Throw in brown sugar and whip until dissolved and not granular.
5. Finally add in the remaining dry ingredients; flour, baking soda, baking powder, cinnamon, ginger, cloves and nutmeg. Mix until just combined.
6. Add up to 60ml (1/4c) milk to thin the batter out, although it should still be a thick batter.
7. Spread the batter into two greased 8-inch round cake pans. Put a little dip in the centre to help the cake bake evenly.
8. Bake in a preheated 350 degree Fahrenheit oven for 30-45 minutes.
9. Let cool in the pan for 5 minutes before trying to remove it.

Check out the video here!

https://youtu.be/EV7TttIRZjo

Strawberry Jam

Strawberry Jam

                        Ingredients                                                     Yield: 

•  1kg (8c)        Strawberries, hulled
• 30ml (2Tbsp) Vinegar or Lemon Juice
• 200g (1c)        Granulated Sugar
• Add more if necessary, depends on the ripeness of strawberries

                       Instructions

1. Combine strawberries and sugar in a pot and mash.
2. Add in lemon juice or vinegar and cook on a medium heat.
3. Bring to a boil and reduce to a simmer for at least 20 minutes.
4. Taste along the way and add more sugar if necessary also test the set by dipping a metal spoon in the jam, and seeing if it runs when making a line on the back of the spoon.
5. Remove from heat and store in an airtight container.
6. Enjoy on toast or biscuits!

Check out the video!!

https://youtu.be/bosyuQNQJyE

Puff Pastry

Puff Pastry

                        Ingredients                                                 Yield: 450g (1lb) dough

• 220g (1 3/4c)                 All Purpose Flour
• 4g (1 tsp)                       Salt
  
• 33g (2 Tbsp)                  Melted Butter
• 110g (1/2c)                   Water
• 135g (2/3c)                   Unsalted Butter

                           Instructions

1. Place flour onto counter and make a well in the center.
2. Add water, melted butter and salt to the well and form into a dough.
3. Knead 5-8 times to add strength to dough.
4. Roll dough into a rough square and place in fridge for 30-60 minutes.
5. Place the remaining butter in between two sheets of plastic wrap and roll into a rough square. Put back into fridge.
6. Roll the dough into a large rectangle about and 3mm (1/8 inch) and place back into fridge.
7. Roll the butter into a sheet large enough to cover 2/3 of the dough.
8. Laminate the dough by placing the butter on top and preform a three fold by starting with the non-buttered part of the dough. Laminate lightly with rolling pin. Place in fridge for 30 minutes.
9. Roll the dough to 5mm (1/4inch) thickness and preform a four fold by folding the ends to the center and folding again at the center. Rest in fridge for 30 minutes. Repeat this step two more times, resting in between folding.
10. The last fold is another three fold. The dough is ready to use after resting for 1 hour.

Check out the video!
https://youtu.be/F3Ze5C8LlM0

Clam Chowder

Clam Chowder

              Ingredients                                      Yield: 3.5L (14c) Chowder

• 1L (4c)         Milk
• 4                 Russet Potatoes, peeled
• 3 cloves      Garlic
• 15g (1Tbsp) Butter
• 4 strips       Bacon
• 2 stalks       Celery
• 2                 Carrots
• 1                 Onion
• 2                 Bay Leaves
• 2                 Waxy Potatoes, chopped
• 450g (2c)     Clams, chopped and reserved juice
• 250ml (1c)   Heavy Cream

              Instructions

1. In a large pot combine milk, russet potatoes and garlic. Cook until potatoes are tender.
2. Blend the potatoes with the milk until smooth, strain if necessary.
3. Add the blended potatoes back to the pot and throw in the bay leaves and chopped waxy potatoes. Cook for 15 minutes.
4. In another pan saute bacon, carrots, onions and celery with the butter. 
5. Add the sauteed vegetables the the chowder base and cook until almost tender.
6. Add in the chopped clams and their juice. Cook for 5-10 minutes.
7. To finish add the cream and season the soup to taste.
8. Serve and enjoy!

Check out the video!

https://youtu.be/6oSHl9OcneI

Crème Brûlée Cheesecake

Crème Brûlée Cheesecake

              Ingredients                        Yield: 1- 9inch cheesecake

• Crust: 

• 220g (1 3/4c)   Chocolate                             Baking Crumbs
• 75g (1/3c)        Butter,                                       melted
• 30g (2Tbsp)      Granulated                              Sugar

• Cheesecake
• 500g (2 blocks) Cream Cheese
• 265g (1 1/3c)   Granulated Sugar
• 8                       Egg Yolks
• 450ml (2c)        Heavy Cream
• 15ml (1Tbsp)    Vanilla
• Extra Granulated Sugar for caramelizing

              Instructions

1. Mix together crust ingredients and press into the bottom of a spring-form pan lined with parchment paper.
2. Bake in a preheated 350 degree Fahrenheit oven for 10 minutes. Set aside to cool.
3. In a mixer, whip cream cheese until light and fluffy.
4. In a small pot heat cream to a simmer, but do not boil.
5. While waiting for the cream to come up to temperature, whisk eggs and sugar together until a pale yellow colour.
6. Once cream is hot enough gradually pour it into the egg mixture while whisking. Add the vanilla and whisk in as well.
7. With the mixer running gradually add in the cream/egg mixture into the whipped cream cheese until smooth and lump free.
8. Pour the custard into the prebaked crust, and bake in a preheated 350 degree Fahrenheit oven for 45-60 minutes or just until the centre has a slight jiggle.
9. Once cooled, sprinkle a layer of sugar onto the whole cheesecake or a piece at a time and caramelize the sugar with a torch.
10. Serve and enjoy!

Naan

Naan

              Ingredients                          Yield: 6-8 naan

• 3g (1tsp)       Dry Active Yeast
• 20g (1Tbsp)  Honey
• 30g (2Tbsp)  Ghee or Butter
• 240g (2c)      All-purpose Flour
• 5g (1tsp)       Salt
• 45g (3Tbsp)   Plain Yogurt 
• 240ml (1c)    Water

           Instructions

1. Combine honey, ghee, and water in a microwaveable dish and heat until warm. (30 seconds to 1 minute)
2. Add the yeast to the water and let ferment for 10 minutes.
3. In a mixing bowl add in flour, yogurt, salt, and the water mixture.
4. Mix into a dough and knead for 10 minutes.
5. In a lightly greased bowl let the dough rise for 1 hour.
6. Portion the dough into 6-8 portions and roll to 1/4 inch thickness.
7. Cook in a 500 degree Fahrenheit oven for 6-8 minutes or over a really hot grill for 3-5 minutes. (Brush each piece with butter before and after cooking.)
8. Serve with a curry!!

Check out the video here!

https://youtu.be/0mUseJqCAzg

Beer Bacon and Onion Jam

Beer Bacon and Onion Jam

                Ingredients                                     Yield: 3/4c

• 1 bottle o'    Beer
• 3 strips        Bacon, chopped
• 2                  Onion, julienne
• 60ml (1/4c) Maple Syrup

                Instructions

1. In a medium size pan or pot saute onions and bacon until tender.
2. Once tender add in maple syrup and cook until a rich brown colour.
3. Deglaze with beer and reduce to a jammy consistency.
4. Serve with burgers, on toast, etc.

Check the video here!

https://youtu.be/w6x4THR-FPU