STEW & DUMPLINGS

Irish stew is traditionally made with lamb and potatoes, whereas
English stews tend to leave out the potatoes and have dumplings
instead. This stew has both because I don’t like giving up one for the
other, but either beef or lamb will do so use whichever one you prefer.
Also, Irish stew includes pearl barley which I’ve left out here,
but which could easily be added with the vegetables straight from
the packet, or blanched in boiling water first according to the
instructions on the box.
2 lb (1 kg) lamb neck fillet or stewing beef
4 large potatoes
2 turnips
1–2 onions
Carrots
11⁄2 pints (850 ml) lamb or beef stock
1–2 tbsp plain or gram flour
1 tsp gravy browning mixed with 1⁄4 mug of cold water
Black pepper
Lard or oil
For the dumplings
4 tbsp self-raising flour
2 tbsp suet
1⁄2 tsp salt
1 tbsp Herbes de Provence or mixed herbs
1⁄2 mug of cold water
Method
1. Trim the meat and season with a little black pepper while you
warm some lard or oil in a very large pan and preheat the oven
to Gas Mark 2–3 (160–170ºC).
2. Slice the onions and chop the vegetables into roughly same-size
pieces. (Not too small though or they’ll turn to mush in the oven.)
3. Seal the meat in the hot oil as quickly as you can and transfer
to a large casserole dish.
4. Fry the onions, potatoes, turnips and carrots together, stir in
the flour and cook for another couple of minutes before adding
the vegetables to the casserole with the meat.
5. Make 11⁄2 pints (850 ml) of stock with 1 stock cube and mix 1
big teaspoon of gravy browning in about 1⁄4 mug of cold water.
6. Stir the gravy mixture into the stock then pour the liquid over
the meat and vegetables.
7. Cover with a lid and cook in a slow oven for about 3 hours, or
until the meat is completely tender.
8. Make the dumplings by mixing the flour, salt, suet and herbs
together, gradually adding the cold water to make a soft but
not too sticky dough.
9. Form the dough into very small dumplings and place on top of
the stew.
10. Cook the stew for another 20 minutes or so without the lid,
until the dumplings are risen and slightly golden.

GOULASH

Maybe there’s no such thing as a classic goulash because the
ingredients vary considerably from one region to another according
to the country of origin – Hungary and Austria most typically.
In fact, veal is traditionally used in the majority of goulash
recipes, but apart from any principles you may have about eating
veal, it’s expensive and not particularly accessible, so I make mine
with stewing or braising steak instead.
2 lb+ (at least 1 kg) stewing steak
Onions
Mushrooms
2 or 3 carrots
1 red pepper
1 green pepper
2 tbsp flour
2 tbsp paprika
1 tbsp sugar
1 level tsp cayenne pepper
1–11⁄2 pints (600–850 ml) stock
1⁄2 glass white wine (or red, or sherry)
Worcestershire sauce
Tomato purée
Salt & pepper
Oil
Butter
Method
1. Warm some oil in a very large pan, trim any excess fat off the meat
(there shouldn’t be much in any case), preheat the oven to Gas
Mark 2 (160ºC) and prepare and roughly chop the vegetables.
2. Season the meat with a very little salt and some pepper then fry
over a high heat a few pieces at a time to seal and brown it quickly.
3. Put the cooked meat into a large casserole dish, discard any
liquid left in the pan then add a little more oil or some butter (or
some of each) and fry the carrots, peppers and onion for a few
minutes until they soften up a bit and brown slightly. Add the
mushrooms to the pan and fry for another couple of minutes.
4. Turn the heat right down, sift in the paprika, cayenne pepper
and flour and cook for another minute, stirring well.
5. Make the stock, add a couple of dashes of Worcestershire Sauce,
a tablespoon of sugar and plenty of tomato purée then pour the
stock and 1⁄2 glass of wine or sherry into the pan, stirring again.
6. Pour the stock and vegetables over the meat in the casserole
dish and cook in a low oven for 2 1⁄2–3 hours until the meat is
very tender. Serve with mashed potatoes and green vegetables.
Tip
No need to wash red meat, just snip off any excess fat,
season and use straight from the packet. (If you really
have to rinse it first, dry it thoroughly or the meat won’t
seal well in the pan and the end result will be dry.)

CHICKEN KIEV

Try making a paste with olive oil rather than stuffing the chicken
with garlic butter in the usual way; that way you get nice moist
chicken and just as much flavour without so much grease. If you’d
rather have garlic butter though, mix the same amount of garlic,
onion salt and parsley with roughly 2 oz (50 g) of butter.
Use regular breadcrumbs instead of biscuit crumbs if you
prefer, or a mixture of both.
4 chicken breast fillets
2 cloves of garlic
2 tsp salt
2 tsp onion or celery salt
2 tsp parsley
11⁄2 tbsp olive oil
8 cream crackers
2–3 handfuls of cornflakes
1 egg
Splash of milk
Flour
Method
1. Remove the skin from the chicken, rinse and dry the meat
thoroughly and trim any little fatty bits. (If the fillets are very
large, cut them in half.) With a very sharp knife, slice through
the middle of each piece of chicken about 3⁄4 of the way through.
2. In a small bowl, crush the garlic and mix to a paste with the
salt, onion or celery salt, parsley and olive oil.
3. Whiz the crackers and cornflakes in a food processor, or put
the whole lot in a large food bag and crush with a rolling pin or
other heavy object, then tip the biscuit crumbs onto a dinner
plate or shallow tray. Put a couple of tablespoons of flour on
another plate and mix the beaten egg with a big splash of milk
in a fairly large, shallow bowl.
4. Warm about an inch (2 cm) of oil in a large pan and preheat the
oven to Gas Mark 6 (200ºC) while you spread the garlic paste
(or garlic butter) in the middle of each piece of chicken.
5. Dust the chicken pieces with a little flour then dip first in the
beaten egg mixture before covering completely in biscuit
crumbs.
6. As soon as the oil is hot enough – i.e. a small piece of bread
turns brown in about half a minute – put the chicken fillets in
the pan two or three at a time and fry for a few minutes until
crisp and golden.
7. Finish cooking the chicken in the oven for about 15 minutes,
depending on size, and serve with fried potatoes, or rice and
salad.

CHICKEN CORDON BLEU

Quark mixed with herbs and garlic makes a good low fat
alternative to Emmental or other hard cheeses.
4 chicken breast fillets
4 slices of lean ham
Quark
Garlic salt
Herbes de Provence
4–6 oz (100–150g) breadcrumbs
1 egg
Splash of milk
Flour
Oil
Method
1. Remove the skin from the chicken, rinse and dry the meat
thoroughly and trim any little fatty bits. (If the fillets are very
large, cut them in half.) With a very sharp knife, slice through
the middle of each piece of chicken about 3⁄4 of the way through.
2. Open out the chicken pieces and put in the ham.
3. Mix about 3⁄4 of the tub of Quark with garlic salt and herbs
(according to taste) then roughly spread the cheese over the
ham and fold the chicken making sure the fillings are tucked
neatly inside.
4. Spread the breadcrumbs out on a large plate or tray. Put a
couple of tablespoons of flour on another plate and mix the
beaten egg with a big splash of milk in a fairly large, shallow
bowl.
5. Warm about an inch (2 cm) of oil in a large pan and preheat the
oven to Gas Mark 6 (200ºC) while you dust the chicken pieces
with a little flour then dip them first in the beaten egg mixture
before covering completely in breadcrumbs.
6. As soon as the oil is hot enough – i.e. a small piece of bread
turns brown in about half a minute – put the chicken fillets in
the pan two at a time and fry for a few minutes until crisp and
golden, turning once.
7. Finish cooking the chicken in the oven for about 15 minutes,
depending on size, and serve with fried potatoes, or rice and
salad.

RAISED PORK PIE

This is so old-fashioned there are records of this recipe dating back
to the 15th century, meaning raised pork pies were absolutely
ancient hundreds of years before Mrs Beeton’s time, so it’s a pity
our experience of pork pies tends to be limited to the very pink
and unnatural mass-produced shop-bought variety today.
Originally, raised pork pies were so called because the pastry
was pulled up or raised around a jar or a thick collar of greaseproof
paper to get its shape, and some people, including my sister-in-law
Claire (who gave me her recipe) still make them this way; far too
demanding for people like me who only have as much dexterity
and patience as it takes to fill and unload a spring-release cake tin.
You can’t knock one up in a few minutes flat either – there’s a
long cooking and waiting time – but home-made pork pies are
actually very easy to make, and so much better than the
aforementioned pink ones that they’re definitely worth doing
occasionally, especially as they’re also pretty economical if you
think about it. The amount of meat in this recipe, roughly 3 lb
(1.5 kg), costs around £6; the other ingredients are cheap store
cupboard items, and the result is a huge, impressive-looking pie,
made in an 8–9 inch (20.5 cm) tin, which is enough to feed at least
a dozen people.
You can either use boneless leg or shoulder of pork cut into
cubes, or minced pork and good-quality sausages, which could be
pork and herb, pork and apple, Cumberland or Lincolnshire, or a
combination of any of these, but there’s no point in making a
home-made pie with value sausages or cheap sausagemeat. You
may as well not bother.
Finally, although all traditional pork pie recipes involve making
aspic for pouring into the pie at the end, I can’t see the point of
making jellied stock or, heaven forbid, boiling up veal bones for
the real thing, which adds at least two more stages to the method,
makes the pastry soggier than it needs to be and contributes very
little to the whole pork pie eating experience since I’ve never met
anyone who doesn’t immediately remove the jelly and leave it on
the side of their plate. (Although admittedly, home-made jelly is a
lot nicer than the thick, white glutinous stuff in shop-bought pies.)
Anyway, I’ve included the jelly-making bit just in case, so put
it in or leave it out – it’s up to you.
For the pastry
1lb (500 g) plain flour
1 level tbsp salt
4 oz (100 g) lard (or Trex)
1⁄2 pint (250 ml) water
For the filling
1 lb (500 g) minced pork
2 packets x 6 good-quality sausages, total 2 lb (1 kg)
1 big tsp each of sage, parsley, marjoram, nutmeg, onion salt and
black pepper
1⁄2 tsp cayenne pepper
1 egg, beaten
For the jelly
1 stock cube
1 bouquet garni
1 bay leaf
1 sachet of gelatine
1⁄2 pint (250 ml) boiling water
Method
1. Put 1⁄2 pint (250 ml) of water and the fat into a small saucepan
and bring to the boil; meanwhile sift the flour and salt into a
large mixing bowl and make a well in the centre.
2. Once the fat has melted and the water has just reached boiling
point, pour the liquid into the well and quickly beat in the
flour with a wooden spoon to make a dough. (Don’t worry if
the dough looks a bit dry and doesn’t come together perfectly
at this stage; it will once you start working it by hand.)
3. Start pinching the dough together with your fingers (do it
carefully, it’s still very hot) and knead well until it becomes a
smooth, shiny ball. Cover the dough with a damp cloth or cling
film and leave in a warm place to rest for about half an hour.
4. If you’re making the jelly, dissolve the stock cube in 1⁄2 pint
(250 ml) of boiling water in a measuring jug at this stage, add
a bay leaf and a bouquet garni bag and leave to cool for about
half an hour before covering and keeping in the fridge.
5. While you’re waiting for the dough, preheat the oven to Gas
Mark 4–5 (180–190ºC) and baseline the tin with greaseproof
paper, lightly oiling the whole inside of the tin. Prepare the
meat mixture by squeezing the sausages out of their skins and
mixing them with the minced pork, herbs and spices, then
squishing it all together with your hands.
6. Roll out 2⁄3 of the dough on a lightly floured surface till it
makes a rough, thick circle slightly larger than the base of the
tin. Put the circle of dough in the tin and raise it up the sides
of the tin by gently pressing and stretching the dough from
the centre, outwards and upwards.
7. Fill the pie with the meat mixture in a dome shape to give the
finished pie a more pleasing appearance than if it was just flat
across the top.
8. Roll out the remaining 1⁄3 of the dough into a rough circle
about the same size as the first one to make the lid. Cover the
pie with the lid, trimming the lid into shape and firmly
pinching the edges and sides of the pastry together with your
thumb and forefinger all the way round to make a crust.
9. Use the pastry trimmings to decorate the pie by cutting out
leaves with a small sharp knife, or making any shapes you like
with pastry cutters. Make a hole about the size of a pencil in
the centre of the pie if you’re making jelly later and glaze the
pastry with the beaten egg.
10. Bake the pie on Gas Mark 5–6 (190–200ºC) for about half an
hour, then turn the oven down to Gas Mark 3–4
(170–180ºC), cover loosely with foil and bake for another 2 1⁄2
hours until the pastry is a deep golden brown.
11. Release the spring immediately and remove the ring leaving
the pie on the base to cool down for about 1 hour. Put the pie
in the fridge as soon as you can and leave for at least 4 hours
and preferably overnight to become completely cold.
To make the jelly
It’s very important that the jelly is cold when you pour it into the
pie; if it isn’t the hot stock will warm the meat up just enough to
create a haven for bacteria. Don’t try and pour warm jelly into a still
warm pie either; the pastry will soak it all up and turn to mush.
And although you’re making 1⁄2 pint (250 ml) of stock you won’t
need this much so pour it into the pie really slowly.
1. Remove the bouquet garni and bay leaves from the stock and
heat it thoroughly, either in the microwave or by bringing it to
boiling point in a small saucepan.
2. Sprinkle about 2⁄3 of a sachet of gelatine into the boiling hot
stock, whisking with a fork for about a minute until you’re sure
the powder has dissolved.
3. Put the stock into a very big oven dish or similar; anything with
a large surface area that will cool the stock right down in a
matter of minutes so it’s completely cold while it’s still in liquid
form. (If you leave it to cool slowly the jelly will set.)
4. Transfer the stock back into the measuring jug and pour slowly
and carefully through the hole in the middle of the pastry.
5. Refrigerate the pork pie for at least another 2 or 3 hours then
remove the base of the tin and the layer of greaseproof and
stand the pie on a plate.
6. Keep the pork pie in the fridge and use within one week.

LIVER CASSEROLE

Lots of people are put off liver because they remember being forced
to eat it as a child, usually at school, and it’s true that in its raw
state, or just fried, it’s really not very nice – calves’ liver excepted.
The answer lies in the preparation. Spend a few minutes
removing the skin and trimming the nasty bits away then cook the
liver in a nice sauce with more appealing ingredients and you’ve
got a result. Best of all, liver is packed with protein and it’s still dirt
cheap.
2 packets of liver
1⁄2 lb (225 g) of bacon
Onions
Mushrooms
1⁄2 pint (250 ml) gravy
1 tin chopped tomatoes
Tomato purée
Mustard (English or French)
Flour
Salt & pepper
Oil
Method
1. Wash the liver in a colander under cold running water then
trim carefully, cut into small pieces and coat well in the
seasoned flour.
2. Snip the bacon into small pieces and get rid of any rind or
excess fat.
3. Chop and slice the onions and mushrooms while you warm
some oil in a large frying pan. Start cooking the onions first,
adding the mushrooms after a couple of minutes, and when
you think they’re ready transfer to a large casserole dish.
4. Fry the liver and bacon pieces together over a high heat, adding
a little more oil to the pan first, if necessary, then add to the
casserole with the onions and mushrooms.
5. Empty the tin of chopped tomatoes into the pan and make up
1⁄2 pint (250 ml) of instant gravy in a measuring jug. Add the
gravy to the pan with about one tablespoon of tomato purée
and a little mustard, stir well and allow to warm through for a
couple of minutes before pouring into the casserole dish.
6. Cover with a lid and cook in the oven, Gas Mark 5 (190ºC)
for 10–15 minutes.

FAGGOTS

Traditionally, faggots are wrapped in some kind of skin, rather like
sausages, and poached in stock or gravy, which is what gives them
that lovely soft texture, but these faggots are partly baked to stop
them falling apart (without a skin), so they’re soft in the middle
and crisp on the outside.
Don’t be put off by the ingredients – or the name – if you
haven’t tried these before. They’re very tasty, and with 1lb of pork
mince costing around £2 and 1 lb of lambs’ liver at less than £1 in
the supermarket, they’re also very cheap.
(Wrap a rasher of streaky bacon around each faggot if you like,
or leave them as they are.)
Makes 10 faggots
1 lb (500 g) pork mince
1 lb (500 g) lambs’ liver
1 onion
2 oz (50 g) breadcrumbs
3⁄4 pint (450 ml) stock
Mixed herbs
1⁄2 tsp cayenne pepper
Method
1. Prepare the liver in the usual way by rinsing in a colander under
the cold tap and snipping off any little bits of skin or sinew
with kitchen scissors.
2. Break up the mince in an ovenproof dish and mix with the
roughly chopped liver and onion then pour on the stock, cover
with a lid and bake in the oven for about 30 minutes.
3. Remove the cooked meat and onion from the stock and mince
coarsely, either by putting it all through a mincer, or by pulsing
in the food processor for a few seconds. (Don’t overdo it and
reduce the whole lot to slush.)
4. Add the breadcrumbs, herbs and cayenne pepper to the meat
mixture and squish it all together so it’s properly combined.
5. Form into cakes with your hands and place the faggots on a
lightly oiled baking tray.
6. Bake in the oven on Gas Mark 5 (190ºC) for another 30
minutes and serve with gravy, mashed potatoes and vegetables.

PORK SATAY

Needless to say, you can also make chicken or beef satay with this
recipe, which can be cooked on the barbecue in summer or under
the grill in winter.
It doesn’t matter whether you use metal or wooden skewers,
but if you use wooden ones soak them in cold water for a couple
of hours then wipe them over with a little oil first to stop them
charring – or igniting – on the barbecue. (Alternatively, you could
cook the pork still in its marinade in a covered casserole dish in
the oven and serve it on a bed of rice.)
2 lb (1 kg) lean pork fillet
2 tbsp smooth peanut butter
2 tbsp soy sauce
1⁄2 tin of coconut milk
2 tsp black treacle
1 tsp each of mustard seeds, cumin seeds, 5 Spice, coriander, garlic
salt, onion salt
1⁄2 tsp chilli powder
Lemon juice
Method
1. Crush the mustard and cumin seeds (put them between 2
pieces of greaseproof paper and press down hard with a rolling
pin a few times if you haven’t got a pestle and mortar) and put
them in a bowl with the rest of the ingredients – except the
pork – then beat everything together with a fork or a wooden
spoon to make a smooth marinade.
2. Trim excess fat from the pork and cut the meat into cubes with
a pair of kitchen scissors then put the meat in a casserole dish,
mix well with the marinade, cover and keep in the fridge for
about 4 hours.
3. Remove the pork from the marinade, set the sauce to one side,
and thread the meat onto metal or wooden skewers. Grill or
barbecue the pork for 10–15 minutes, turning frequently.
4. Meanwhile, warm the marinade over a gentle heat, stirring
occasionally, and serve separately as a dipping sauce with the
pork satay, a side dish of rice and an assortment of crudités.
Cucumber and carrot sticks, spring onions, strips of red and
green pepper are all good.

Benihana Hibachi Chicken And Hibachi Steak

Benihana Hibachi Chicken And Hibachi Steak
Yield: 4 Servings
1 4 skinless boneless chicken breast halves
1 lg Onion
2 md Zucchini
2 c Mushroom
2 TB Vegetable Oil
6 TB Soy Sauce
4 TB Butter
: Salt
: Pepper
2 ts Lemon Juice
3 ts Sesame Seeds
6 c Bean Sprouts
: Mustard Sauce
: Ginger Sauce
Slice chicken, onion, zucchini and mushrooms into bite-size pieces.
Spread 1 tbsp oil in a large frying pan over medium high. Spread
another tbsp oil in another pan over medium high heat. Begin by
sauteing the sliced chicken into one of the pans. Add 1 tbsp soy
sauce, 1 tbsp butter and a dash of salt and pepper to the chicken.
Add the onion and zucchini to the other pan. Add 2 tbsp soy sauce, 1
tbsp butter and a dash of salt and pepper. Saute the vegetables as
long as the chicken is cooking, being sure to stir both pan often.
When the chicken has sauteed for about 2 minutes or when it appears
white on all sides, slide the meat to one side of the pan, pour lemon
juice on it, then add the mushrooms to the other side of the pan.
Pour 1 tbsp of the soy sauce over the mushrooms, then add 1 tbsp
butter plus a dash of salt and pepper. Continue to stir both pans.
After 6 to 8 minutes, or when the chicken is done, sprinkle 1 tsp
sesame seeds over the chicken, then mix the chicken with the
mushrooms. Spoon the chicken mixture in 4 even portions on 4 plates
next to 4 even portions of the vegetables from the other pan. Pour
the bean sprouts into the same pan in which you cooked the vegetables
and cook over high heat. Add 2 tbsp soy sauce, 1 tbsp butter and a
dash of salt and pepper. Cook the sprouts for only a minute or two,
or until they have tenderized. Just before you serve the sprouts,
sprinkle 2 tsp sesame seeds on them. Serve the sprouts next to the
chicken and vegetables with mustard sauce and ginger sauce on the
side.

CHICKEN CHASSEUR

You can buy Chasseur sauce in jars or packet mixes in the
supermarket, but it’s almost as simple, and certainly more cost
effective, to make at home.
Use whichever cut of chicken you like, but thighs are a cheaper
option than breast meat and you can get away with a smaller
quantity of any type of meat when it’s served in a thick sauce. (If
you haven’t got white wine, use red, or even sherry will do.)
6 chicken thighs
Button mushrooms
Baby onions or shallots
1 tin of chopped tomatoes
3⁄4 pint (450 ml) chicken stock
Glass of white wine
1 tbsp sugar
Tomato purée
Garlic purée
Tarragon
Oil
Salt & pepper
Butter
Method
1. Remove the chicken skin, wash and trim any fatty bits off the
meat then season with salt and pepper. Peel and chop the
onions, or leave them whole if they’re small enough, ditto the
mushrooms.
2. Warm a very little oil in a very large pan and brown the chicken
thighs two or three at a time by cooking for a few minutes and
turning once. (Don’t put all the meat in the pan at the same
time; if you do the chicken will just cook in its own steam
without browning.)
3. Put the chicken thighs in a large casserole dish and sprinkle
with tarragon.
4. Add a tablespoon of butter to the pan then fry the onions and
mushrooms together for a few more minutes before putting
them in the casserole dish with the chicken.
5. Add the stock, wine and chopped tomatoes to the pan with the
sugar and a good squeeze each of tomato and garlic purée; stir
well, bring to the boil and thicken the sauce with more tomato
purée (or a little gravy browning or instant gravy granules) if
necessary.
6. Cook in a preheated oven, Gas Mark 5 (190ºC) for about half
an hour until the chicken is cooked through and the sauce is
bubbling. Serve with potatoes or rice and extra vegetables or
salad.
Tip
Don’t chuck out tomatoes, even if they’re slightly soft and
wrinkly and past their best; make an alternative to sun dried
tomatoes (kind of ) by baking them in the oven. Keep
covered in the fridge and use in meat and other tomato
based sauces.

SHEPHERD’S PIE

Shepherd’s Pie is a well-worn classic and there’s no excuse really for
printing a recipe that most people could make in their sleep, except
it’s one of my all-time favourites, so here it is again.
1 lb (450–500 g) minced lamb or beef
1 onion
1 clove of garlic
Mushrooms
1 carrot, grated
Frozen sweetcorn
1 lamb, beef or vegetable stock cube (or a teaspoon of Marmite)
1–2 tbsp tomato purée
1 heaped tbsp instant gravy granules
Dried rosemary
Potatoes: however many you think would make a serving of mash
for each person.
Milk
Grated cheese: approx 1 oz (25 g)
Method
1. Peel potatoes – or wash them and leave them in their skins if
you prefer – then boil and mash in the usual way, adding butter,
a splash of milk and the grated cheese to the finished mash.
2. Meanwhile, dry fry the meat in a very large pan over a moderate
heat, breaking it up with a wooden spoon, while you get the
vegetables ready.
3. Add the finely chopped onion, crushed garlic and mushrooms
to the pan, and cook for a few minutes until the onions are soft
and you can clearly see the meat’s fatty juices.
4. Strain the fat off the meat then crumble in the stock cube (or
a dessertspoonful of Marmite) and add the rosemary, tomato
purée, grated carrot and as much frozen sweetcorn as you like;
say a couple of handfuls.
5. Add the gravy granules to the pan with a little water and
simmer for a few minutes.
6. Transfer the meat mixture to a large ovenproof dish and top
with the mashed potatoes. Cook on Gas Mark 5 (190ºC) for
roughly 20 minutes, or until the potatoes are brown and the
gravy is bubbling.
Tip
Potatoes make one of the best toppings for pies and
casseroles: mashed potatoes with added herbs and soft
cheese or grated hard cheeses; or boiled potatoes cut into
slices and dotted with butter.

Blueberries & Cream Sauce

This creamy sauce is soooooo good! I can hardly keep from spooning it straight from the pot
and into my mouth. The higher the fat content of your sauce, the thicker it will be, so I
recommend using soy milk, but I’ve also used almond milk and rice milk and the sauce has been
delicious every time.
½ cup sugar
1 tablespoon plus 1 teaspoon
cornstarch
1 cup milk
½ teaspoon good quality vanilla
½ cup fresh blueberries,
or ½ cup frozen blueberries,
thawed and drained
In a small saucepan, whisk together sugar and cornstarch
until well-combined. Whisk in milk and cook over mediumhigh
heat until mixture reaches a boil, whisking continuously.
Lower heat to a simmer, stirring constantly, until sauce
thickens enough to coat the back of a spoon, about 5 to 7
minutes. Add vanilla and let simmer for one more minute.
Remove from heat and pour sauce into a bowl. Let chill in
the fridge or freezer for 10 to 15 minutes or until it is a bit
more set but is still warm. Add blueberries and gently stir
to combine. Do not overmix blueberries or sauce will look
blueish-gray. Serve warm or cold over Blackest Forest Cake
(page 94) or on top of just about any treat your hear t
desires.
Yield: 1½ CUPS
Prep time: 15 MINUTES ACTIVE

Peppermint Icing

This icing is like a Peppermint Patty sans chocolate. The peppermint flavor is distinct and
creamy but never overpowers.
4 teaspoons milk
¼ teaspoon peppermint extract
1½ cups powdered sugar, sifted
In a small bowl combine milk, peppermint extract and
powdered sugar and stir until smooth. Depending on how
you prefer your icing, you may want it thicker, like a glaze,
or thinner, like a spreadable icing. Add small splashes of
milk to thin the icing or add additional powdered sugar 2
tablespoons at a time to thicken it to desired consistency.
Yield: ½ CUP
Prep time: 5 MINUTES

Chocolate Ganache

This ganache is perfect to top off a creamy Boston Cream Pie (page 91) but is also great for
dipping fruit in. It can be refrigerated to help it set, but it will harden if it is left in there for a
while. If you store your leftover cake in the fridge, be sure to let it sit out at room temperature for a few
minutes to let the ganache soften before serving.
¼ cup margarine
3 tablespoons milk,
room temperature
½ cup chocolate chips
In a small sauce pan over medium-low heat, melt margarine
completely, stirring constantly. Add milk and whisk to
combine. Remove from heat and add chocolate chips,
stirring rapidly to melt. Let ganache cool completely to
room temperature, stirring from time to time to keep a
crust from developing, then spread cooled ganache over
the top of the cake.
Yield: ¾ CUP
Prep time: 15 MINUTES ACTIVE

Lemon Frosting

This Lemon Frosting is the perfect blend of sweet creaminess and tart lemon. While it’s
obviously a great frosting, it is also delicious as a dip with your favorite fresh-cut fruit. This
recipe will frost a pan of bars or a 9-inch single-layer cake.
½ of an 8-ounce container
soy cream cheese
1 tablespoon margarine,
room temperature
½ teaspoon lemon zest
2 teaspoons lemon juice
2½ to 3 cups powdered sugar, sifted
Using an electric hand mixer, cream together cream
cheese and margarine. Add lemon juice and zest. Blend
in powdered sugar 1 cup at a time until frosting reaches
desired thickness.
Yield: 1¼ CUPS
Prep time: 10 MINUTES

Coconut Glaze

This glaze is super on Tropical Coconut Cake (page 95), but it can also be used for lots of other
treats. Thicken it up a little and try it on Baked Chocolate-Glazed Donuts (page 126) for a change
of pace!
2 tablespoons low-fat coconut milk
2 tablespoons milk
1½ to 2 cups powdered sugar, sifted
In a small bowl, whisk together coconut milk and powdered
sugar until glaze reaches desired consistency. Pour over
cooled cake.
Yield: ½ CUP
Prep time: 5 MINUTES

Fudgy Frosting

When I went to college, I bought containers of fudge frosting and ate spoonfuls of it as a treat.
And I wondered how I gained my freshman fifteen! This fudge frosting is thick and creamy and
reminds me of those indulgent days of skipping class and watching reruns of Saved by the Bell
with a spoon of frosting in my mouth. This recipe will frost the top and sides of a 9-inch single-layer cake
or a pan of bars.
cup chocolate chips
3 tablespoons margarine
1 cup powdered sugar, sifted
pinch of salt
3 tablespoons milk
¼ teaspoon vanilla
In a saucepan, combine chocolate chips and margarine and
heat over medium heat until melted, stirring continuously.
Pour out mixture into a medium bowl and whisk in
powdered sugar, salt, milk and vanilla until combined. Let
frosting set in the fridge for 15 minutes before using.
Yield: 1 CUP
Prep time: 10 MINUTES

Buttercream Frosting

Simple, classic buttercream. This is a go-to frosting when you want something light and creamy
to dress up your dessert. This recipe will frost 12 cupcakes or a 9-inch single-layer cake.
3 tablespoons margarine,
room temperature
1 tablespoon shortening,
room temperature
¼ teaspoon vanilla
2 to 2½ cups powdered sugar, sifted
2 to 3 tablespoons milk
In a large bowl, cream margarine and shor tening with an
electric hand mixer until well blended. Add vanilla. Add
powdered sugar, ½ cup at a time, until mixture is crumbly.
Incorporate milk 1 tablespoon at a time until mixture is
fl uffy and spreadable. Adjust milk and powdered sugar until
frosting is at desired consistency.
Yield: 1 CUP
Prep time: 10 MINUTES

Peanut Butter Frosting

This frosting is just peanut buttery enough to please nut fans, but it’s still very creamy and
light. Try it with other nut butters if you can’t eat peanuts—almond butter would be lovely.
This recipe will frost the tops and sides of a 9-inch double-layer cake.
1 8-ounce container soy cream
cheese, room temperature
2 tablespoons margarine, softened
¼ cup peanut butter
(or more, to taste)
2 to 2½ cups sifted
powdered sugar
In a large bowl, beat cream cheese, margarine and peanut
butter with an electric hand mixer. Add powdered sugar
and blend to desired taste and consistency. Add more sugar
or nut butter to taste.
Yield: 2 CUPS
Prep time: 10 MINUTES

Chocolate Frosting

This is a great, all-purpose chocolate frosting. It is perfect for decorating cakes with an icing
bag, or you can just slather it on there and enjoy! This recipe will frost the tops and sides of a
9-inch double-layer cake.
2 ounces bitteror
semisweet chocolate
½ cup margarine, softened
1 teaspoon vanilla
2½ to 3 cups powdered sugar, sifted
2 tablespoons milk
In a glass bowl over a pot fi lled with water, or very carefully
and slowly in the microwave, melt the chocolate. Let sit to
cool slightly. In a large bowl, with an electric hand mixer on
low speed, cream together chocolate and margarine. Mix in
vanilla and powdered sugar until mixture is a little crumbly.
Add just enough milk to make frosting smooth to desired
consistency.
Yield: 1½ CUPS
Prep time: 15 MINUTES

White Icing

You have probably noticed that I use this icing often. It is truly the finishing touch on many
different items and can transform a good baked good into something sublime.

2 tablespoons milk
1½ to 2 cups powdered sugar, sifted

In a small bowl, whisk milk and powdered sugar together to
desired thickness. If icing is thinner, it will drizzle easily, but
you can always scoop it into a plastic bag and snip off a tiny
bit of a corner to apply the icing more precisely to your
baked goods. A little liquid goes a long way, so add just a
few extra drops of milk to thin it out to a glaze consistency.
Yield: CUP
Prep time: 5 MINUTES

Cream Cheese Frosting

This recipe is wonderful on Forever Carrot Cake (page 86), but feel free to try it on other things
too. This makes enough to frost the tops and sides of a 9-inch layered cake.
1 8-ounce container soy cream
cheese, room temperature
¼ cup margarine, softened
1 teaspoon vanilla
2 to 2½ cups sifted
powdered sugar
In a large bowl with an electric hand mixer, cream together
cream cheese, margarine and vanilla on medium speed. Add
powdered sugar and blend to desired taste and thickness
(more sugar = stiffer frosting).
Yield: 2 CUPS
Prep time: 10 MINUTES

Best Cut-Out Sugar Cookies

These classic cut-out sugar cookies are the vegan version of the cookies my grandmother made
every year for Christmas! Bust out your favorite cookie cutters and cut away to make these sweet,
crisp treats. Decorate with icing and sprinkles and then share your hard work with friends.
1½ cups fl our
½ teaspoon baking powder
½ cup margarine, softened
½ cup sugar
3 tablespoons applesauce
1 tablespoon milk
½ teaspoon vanilla
In a small bowl, combine fl our and baking powder. In a large
bowl, cream together margarine and sugar. Add applesauce,
milk and vanilla and mix to combine. Add dry ingredients
in batches until a soft dough forms. Wrap dough in plastic
wrap and chill in the fridge for at least 30 minutes, or as
long as overnight.
Preheat the oven to 350 degrees. Line two baking sheets
with parchment paper.
On a clean, fl oured surface, roll out dough to about ¼-inch
thick. Cut out shapes with cookie cutters and place on
baking sheets. Bake for 10 to 12 minutes, until cookies
have puffed up a bit. Rotate baking sheets halfway through
if baking more than one sheet at a time. If you want soft
cookies, remove them from oven before they turn golden
(about 9 to 10 minutes). If you prefer them a little crisper,
bake until they are lightly golden on the edges. Remove
from the oven and let cool on a rack for 10 minutes, then
transfer cookies directly to the rack to cool completely.
If you’re using food coloring, mix up one batch of White
Icing for each color you want to ice with or mix up a
double batch of plain White Icing. Apply icing to cookies
with a butter knife. Add any sprinkles while icing is still wet.
Store cookies covered at room temperature.
Yield: ABOUT 2 DOZEN COOKIES
Prep time: 15 MINUTES ACTIVE

Whole World in My Hands Cupcakes

These cupcakes are delicious and fun! Because half of the batter is blue and half of it is green,
they look like miniature planet Earths in the palm of your hand. They would be fun to make for Earth
Day or just because they taste great! Eat through the continents and the oceans down the chocolate center of
the Earth. You can even place a red candy in the bottom of each cupcake liner to make the red-hot core.
BaSE:
12 chocolate sandwich cookies,
crushed
¼ cup fl our
2 tablespoons baking cocoa
¼ cup milk
¼ cup chocolate chips
EaRtH:
1 cup plus 2 tablespoons fl our
1 teaspoon baking soda
½ teaspoon baking powder
teaspoon salt
½ cup sugar
¼ cup oil
1 cup milk
1 teaspoon vinegar
½ teaspoon vanilla
blue and green food coloring
Preheat the oven to 350 degrees. Line a muffi n tin with 12
cupcake liners.
For Base: In a small bowl, combine crushed sandwich
cookies, fl our and cocoa. Stir in milk and chocolate chips.
Evenly spoon the chocolate mixture into the bottom of
each cupcake liner.
For Earth: In a small bowl, combine fl our, baking soda,
baking powder and salt. In a large bowl, combine sugar
and oil. Stir in milk and vinegar, then stir in vanilla. Using an
electric hand mixer, add dry ingredients to wet ingredients
in two batches and mix until well-incorporated. Divide
batter between two bowls. In one bowl, add several drops
of blue food coloring and in the other bowl add several
drops of green food coloring until the color is very vivid
(it will fade slightly when baked). Mix each bowl well. Drop
alternating spoonfuls of batter into each cupcake liner, fi lling
the liners ¾ full. Swirl the colors using a toothpick. Bake
for 15 to 20 minutes or until a toothpick comes out clean.
Let cool in the muffi n tin for 15 minutes, then transfer to
a rack to fi nish cooling. Store cupcakes covered at room
temperature.
Yield: 12 CUPCAKES
Prep time: 25 MINUTES

Drizzled Cinn-a-scones

These scones are a mixture of snickerdoodles and biscuits. It’s fun to cut them out and then roll
them in the cinnamon sugar and even more fun to drizzle the icing in zig-zags or swirls.
1 cup fl our
1 teaspoon baking soda
¼ cup plus 1 tablespoon sugar
teaspoon salt
2 tablespoons cold margarine
cup milk
½ teaspoon mild vinegar
1 teaspoon cinnamon
Preheat the oven to 425 degrees. Line a baking sheet with
parchment paper.
In a medium bowl, combine fl our, baking soda, 1 tablespoon
sugar and salt. Mix in margarine with the back of a fork
until it is broken up and crumbly. In a separate small bowl,
combine milk and vinegar and let sit for a minute. Combine
milk with dry ingredients and mix until just combined (the
mixture might be a little dry).
Combine remaining ¼ cup sugar and cinnamon in a small
bowl. Sprinkle half of sugar mixture on a clean, dry surface
and set the rest aside. Gently roll out the scone dough
onto the sugared surface until it’s about 1 inch thick. Cut
out scones using a juice glass or small biscuit cutter. Roll
each biscuit in reserved sugar mixture to coat and place on
the baking sheet.
Bake for 10 minutes, until scones have risen and are lightly
golden. Let scones cool completely and then drizzle zigzags
on top with White Icing. Store scones covered at
room temperature.
Yield: 6 SCONES
Prep time: 15 MINUTES

Oatey Nutter-Butter Bars

These bars are delicious! They are nutty, chewy and full of tasty things like oats, peanut butter
and raisins and are perfect for an after-school snack. You can always substitute a different nut
butter, so play around with almond, cashew or even sunflower-seed butter.
1 cup fl our
½ cup quick oats
1 teaspoon baking powder
1 teaspoon baking soda
teaspoon salt
¼ cup oil
cup sugar
cup applesauce
½ cup peanut butter
cup raisins
cup chocolate chips
Preheat the oven to 350 degrees. Line an 8 x 8-inch baking
pan with parchment paper or lightly grease it with oil or
margarine.
In a large bowl, mix together fl our, oats, baking powder,
baking soda and salt. In a medium bowl, combine oil and
sugar and mix until well-combined. Stir in applesauce and
mix until well-combined (you may need to use a whisk or
an electric hand mixer on low speed). Add wet ingredients
to dry ingredients and mix well, making sure to scrape the
bottom of the bowl for pockets of fl our. Stir in raisins and
chocolate chips.
Spread batter onto prepared baking sheet and bake for 38
to 42 minutes, until bars are lightly browned on the edges
and set in the middle. Let bars cool in the pan on a cooling
rack for at least 45 minutes before cutting. Store bars
covered at room temperature.
Yield: 16 BARS
Prep time: 20 MINUTES

Ice Cream Sammies

These ice cream sammie cookies are chewy and chocolatey, just like a good ice cream sammie
should be! Use your favorite cookie cutters to cut out fun-shaped sammies. (I’m sure you’ll have
no problems eating up the cookie scraps.)
cup margarine, softened
cup sugar
2 tablespoons applesauce
½ teaspoon vanilla
¾ cup fl our
cup baking cocoa, sifted
½ teaspoon baking powder
teaspoon salt
Preheat the oven to 375 degrees. Line a baking sheet with
parchment paper.
In a medium bowl, combine margarine and sugar. Add
applesauce and vanilla and mix well. In a small bowl,
combine fl our, cocoa, baking powder and salt. Add dry
ingredients to wet ingredients and mix thoroughly. Turn
dough out onto the prepared baking sheet. Place a sheet of
waxed paper over dough and roll out into a square about
¼-inch thick. Remove waxed paper and bake dough for 10
to 12 minutes. Remove from oven and let cool for about
15 minutes.
Use cookie cutters to cut out shapes for the ice cream
sammies while the cookie square is still warm. Make sure to
cut 2 identical shapes at a time so each sammie has a top
and bottom. Remove shapes and let them completely cool
on a cooling rack. Take ice cream out of the freezer to let
it soften for about 20 minutes. Scoop out ice cream onto
one cookie and press a matching cookie on top to smoosh
the ice cream down. Wrap each sammie in plastic wrap and
put in the freezer to set, at least 20 minutes. Store sammies
wrapped in plastic wrap in the freezer.
Yield: ABOUT 8 SAMMIES
Prep time: 10 MINUTES

Oopple and Banoonoo Jar Bread

I just love the “Apples and Bananas” song, and I know you will love this bread. The combination
of apples and bananas smells amazing and creates a delicious, moist bread. You can top it with sugar, as
suggested below, or a sprinkling of nuts, such as walnuts or pecans. This bread is baked in mason jars and
is a delicious and fun bread to give as gifts to teachers or friends.
2 cups fl our
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ teaspoon cinnamon
½ cup oil
1 cup sugar
cup milk
1 teaspoon vinegar
1 cup mashed bananas
(about 2 large or 3 small bananas)
2 medium tart apples,
peeled and shredded
Preheat the oven to 375 degrees. Lightly grease the insides
of 6 half-pint (8-ounce) mason jars.
In a medium bowl, combine fl our, baking soda, baking
powder, salt and cinnamon. In a large bowl, combine oil and
sugar. Add milk and vinegar and mix well. Stir in bananas
and apples. Add dry ingredients to wet ingredients in
batches, until just mixed. If you want to be able to put lids
on the jars, fi ll them ⅔ full with batter. If you want a little bit
of bread to stick out of the top of the jars, fi ll them ¾ full.
Sprinkle a little extra sugar on top of batter in each jar.
Place jars on a baking sheet and bake for 20 to 25 minutes
or until tops are browned and a toothpick comes out clean.
Let bread cool completely on a cooling rack. Store bread
covered at room temperature.
Yield: 6 HALF-PINT LOAVES
Prep time: 30 MINUTES

Lil’ Thumbprints

These cookies are delicious. It’s fun to poke your thumb (or pointer finger or pinkie!) into the
dough, and it’s even more fun to eat! Buttery cookies with a little thumbprint filled with jam
make a yummy treat.
1 tablespoon margarine, melted
1 tablespoon sugar
3 tablespoons fl our
½ teaspoon milk
2 teaspoons jam
Preheat the Easy-Bake Oven by turning it on, or preheat
the toaster oven to 375 degrees.
In a small bowl, combine margarine and sugar. Add fl our
and milk and stir together to make a soft dough. Roll dough
into ½ teaspoon-sized balls. Place on a little baking sheet
or a little cake pan about ½ inch apar t and make a small
thumbprint indent in the middle of each cookie. Bake for 5
minutes. Let cool for 10 minutes and then spoon a little bit
of jam into the thumbprint of each cookie.
Yield: 1 DOZEN LIL’ COOKIES
Prep time: 10 MINUTES

Lil’ Peanut Butter Drops

These cookies can be made with any nut butter you like, not just peanut butter. The cookies get
rolled in some sugar for a crunchy coating, and after baking, each cookie gets topped with a little
chocolate chip drop—the perfect finishing touch!
1 teaspoon oil
1 tablespoon peanut butter
1 tablespoon plus 1 teaspoon sugar
3 tablespoons fl our
1½ teaspoons milk
2 teaspoons sugar, for rolling
12 chocolate chips
Preheat the Easy-Bake Oven by turning it on, or preheat
the toaster oven to 375 degrees.
In a small bowl, combine oil and peanut butter. Add sugar
and mix well. Add fl our until crumbly and then stir in
milk. Spoon out ½ teaspoon-sized cookies and roll in
the remaining 2 teaspoons of sugar. Slightly fl atten each
cookie. Place cookies on a little baking sheet or use a little
cake pan, leaving ½ inch between each cookie. Bake for
5 minutes. Remove cookies from the oven and place one
chocolate chip on top of each cookie, lightly pressing down.
Let cool for 10 minutes before eating.
Yield: 1 DOZEN LIL’ COOKIES
Prep time: 10 MINUTES