Peppermint Crisp Fridge Cake

Like the taste of chocolate and mint? This rich and delicious fridge cake is for you!

Serves: 10-12

A favourite South African dessert.

Prep Time: 15 min, plus at least 24 hours refrigeration time

Cooking Time: 0 min

Total:  15 min, 1 day

Ingredients

250 ml Orly Whip, Cool Whip or whipping cream
1 tin of dulce de leche (caramelized condensed milk)
2-3 bars peppermint crisp chocolate, or mint flavoured chocolate, finely grated or crushed
3-4 drops peppermint essence
2 packages Tennis biscuits (flat coconut biscuits)

Directions

1. In large bowl, whip Orly Whip or cream until stiff peaks form.
2. Add peppermint essence and dulce de leche to the cream and gently stir to combine.
3. On a large tray, make a layer of Tennis biscuits, 3 biscuits by 4 biscuits.
4. Scoop a third of the cream mixture on top, followed by a generous sprinkle of chocolate shavings.
5. Repeat the layering process another two times, making a three layered fridge cake.
6. Cover and refrigerate for a full day before serving, allowing the cake to set.
7. Serve and enjoy.

Adapted from cooksister.com.

Healthy Oat Muffins

These delicious oat muffins have no butter, oil or refined sugars and are gluten, egg and dairy free!

Serves: 12 muffins

Prep Time: 10 min

Thanks Hayley for sharing this recipe!

Cooking Time: 30-35 min

Total:  45 min

Ingredients

3 1/2 cups quick oats
2 1/3 cups mashed bananas or applesauce
1 cup raisins
1 tsp. salt
1 tsp. baking soda
1 tbsp. honey, maple syrup or agave
1 apple, peeled and grated
1 large carrot, peeled and grated
1/2 cup pecans or walnut pieces (optional)
1/3 cup unsweetened shredded coconut
1 tsp. ground cinnamon

Directions

1. In a large bowl, combine all ingredients and mix well.
2. Spoon mixture into a greased or paper lined muffin tray or roll into loosely packed balls on a parchment paper lined baking sheet, and bake at 350 F for 30-35 minutes.
3. Serve warm, plain, with butter or margarine, jam or grated cheddar cheese.

Cheesy Jam Squares

Serves: about 20 squares

Prep Time: 5 min

Cooking Time: 30 min

Total:  35 min

Ingredients

1 cup grated cheddar cheese, cut into chunks
1/2 cup butter, cut into chunks
1 1/2 cups flour
3 tbsp. sugar
1 tsp. baking powder
1 cup apricot jam or marmalade

Directions

1. In a food processor, using the steel blade, process cheese for about 15 seconds.  Add butter and process for another 10, until well combined.
2. Add flour, sugar and baking powder into the food processor and process for 10 seconds, until a crumbly mixture forms. If necessary, add a bit of water to help crumbs form.
3. Line an 8-inch baking dish with parchment paper and transfer half of the crumble mixture onto the pan. Gently shake to distribute evenly and then pat down to made a firm base.
4. Spread jam in a layer across the surface of the base.
5. Then sprinkle the remaining half crumble mixture over top.
6. Bake in a preheated oven at 350F for 30 minutes, or until lightly browned.
7. Cool and cut into squares using a sharp knife.

Recipe from Norene Gilletz, Food Processor Bible (p. 292).

Figs, Brie Cheese and Honey

Serves: 6 pieces 

Prep Time: 4 min

Cooking Time: 0 min

Total:  4 min

Ingredients

3 fresh, ripe figs
6 small slices of Brie or Camembert cheese
drizzle of honey (optional)

Directions

1. Wash and slice figs in halve and arrange on a plate.
2. Place a small slice of cheese on top of each fig, then if desired, lightly drizzle with honey.
3. Serve immediately, either as an appetizer or dessert.

Chocolate Prune Torte

Chocolate and prune have a high taste affinity and come together with walnuts in this incredible torte. Perfect for Passover or any time of year!

Serves:  8-10 slices

Prep Time: 15 min

Cooking Time: 45 min

Total: 60 min

Ingredients

6 large egg whites, room temperature
1/2 cup sugar
pinch of salt
1 1/2 cups chopped walnuts, lightly toasted
1 1/4 cups pitted prunes, chopped
1 cup (250g) bittersweet chocolate, finely ground or shaved

Directions

1. Line the bottom of a 9" springform pan with parchment paper. Grease the sides.
2. In a large bowl beat egg whites and salt with an electric mixer until they form soft peaks.
3. Add sugar a little at a time while beating, until stiff glossy peaks are formed.
4. Fold in walnuts and prunes.  Add chocolate and fold gently but thoroughly.
5. Pour the mixture into the prepared pan and smooth the top.
6. Bake for 35-45 minutes in a preheated oven at 350 F.
7. Let torte cool.  Run a thin knife around the edge of the pan and remove springform sides. Invert torte onto a cake plate and discard paper.
8. Cover torte and chill for 1 hour.
9. Can be kept for 2-3 days, covered and chilled.

Recipe from koshercooking.com

Spinach, Mushroom and Feta Quiche

Serve up a slice of this delightful spinach, mushroom and feta quiche for lunch or brunch.

Serves: 1 large quiche

Prep Time: 20 min

Cooking Time: 45 min

Total:  65 min

Ingredients

1/2 cup salted cold butter, cubed
2 cups flour
1/2 cup ice cold water
1 tbsp. olive oil
1 red onion, diced
1 large packet fresh spinach or swiss chard, shredded
6-7 white or brown mushrooms, washed and diced
4 eggs, whisked
1/4 cup milk
1 cup chunky plain cottage cheese
1/2 cup feta cheese, cubed
small handful of arugula or chives, to garnish
salt and pepper

Directions

1. To make the base, cut the butter with flour until a coarse mixture forms and the butter has become the size of peas.  Add water and work into a fully combined dough.
2. Press dough into an even layer across the bottom and sides of a large pie dish.  Set aside.
3. To make the filling, heat oil in a large pot or saucepan.  Saute onions until lightly browned, then add mushrooms and cook until tender.  Add spinach and cover with lid to allow spinach to wilt.
4. Transfer vegetable mixture over the prepared quiche base and spread evenly.  Set aside and let cool to room temperature.
5. In a separate bowl, whisk eggs with milk, cottage cheese, feta cheese, salt and pepper.
6. Pour egg mixture over the cooked vegetables and carefully stir to spread across the base of the quiche.
7. Garnish with arugula or chives and bake in a preheated oven at 350F for 35-45 minutes, or until quiche has set and the crust is lightly browned.
8. Serve warm or at room temperature with a side salad.

Hamentashen Cookies

Hamentashen cookies are traditionally eaten during the Jewish festival of Purim. This recipe is a winner!

Serves: 5 dozen, freezes well

Prep Time: 45 min, plus 1 hour cooling time

Cooking Time: 15 min

Total:  60 min, plus 1 hour cooling time

Dough

Thanks Aviva for this recipe!

6 eggs
1 1/2 cups sugar
3/4 cup vegetable shortening
3/8 cup oil
zest of 1 orange
4 1/2 tsp. baking powder
5 3/4 cups flour, plus more for rolling dough
1/2 tsp. salt
1 1/2 tsp. vanilla extract
up to 3/4 cup orange juice (if needed)

Fruit Filling

1 1/2 cups pitted prunes

1 cup dried apricots
1 1/2 cups raisins
1 orange, zest and juice

Directions

1. To make the dough, cream sugar, shortening, zest, vanilla and oil in a large bowl until combined.
2. Add eggs one at a time while mixing.
3. Add flour, cup by cup, stirring well between each addition.  Mix baking powder and salt into the last cup of flour before adding.  If the dough is too dry, add a bit of orange juice between each addition of flour.
4. Work into a dough, cover with plastic wrap and chill for at least 1 hour.
5. To make the filling, put the dried fruit in a food processor and pulse until combined. Refrigerate until needed.
6. Once the dough has chilled, roll on a lightly floured work surface, to about 1/2-inch thickness.
7. Using a round cookie cutter or glass, cut dough into circles.  Scoop small portions of filling, about the size of a teaspoon, into the centre of each circle of dough.
8. Fold and pinch the circle of dough in three sections to form a tiangle surrounding the filling. Place on a parchment paper lined baking sheet.
9. Repeat until all the dough and filling has been used.
10. Bake in a preheated oven at 350F for 12 minutes, or until lightly browned.  Remove from oven and let cool on a wire rack.
11. Serve or store in an air-tight container, or freeze for later.

Chocolate Chip Oatmeal Cookies

Snack on a chocolate chip oatmeal cookie!

Serves: about 35 cookies, freezes well.

Prep Time: 15 min

Cooking Time: 20 min

Total:  35 min

Ingredients

1/2 cup margarine, cut into chunks
1/2 cup oil
1 cup brown sugar, lightly packed
1 tsp. vanilla extract
1/4 cup boiling water
1 3/4 cups flour
1/2 tsp. salt
1 tsp. baking soda
2 cups quick oats
1/2 cup flaked coconut
2/3 cup chocolate chips

Directions

1. Using the steel knife in a food processor, process margarine, oil, sugar and vanilla for 2 minutes, scraping down the sides of the bowl occasionally.
2. Add boiling water and blend for a few seconds.
3. Add flour, salt, baking soda and oats.  Pulse just until mixed.
4. Stir in coconut and chocolate chips with a spatula or wooden spoon.
5. Form into 1-inch balls and place on a parchment paper lined baking sheet.  Flatten each ball with a fork.
6. Bake in a preheated oven at 325 F for 18-20 minutes, until golden brown.
7. Let cool on a wire rack.  Serve or store in an air-tight container.

Recipe from Norene Gilletz Pleasures of Your Processor (1980)