Granola Bars
Ingredients Yield: 10-16
- 80ml (1/3c) Vegetable Oil
- 80ml (1/3c) Honey (or Maple Syrup)
- 140g (1 1/2c) Rolled Oats
- 20g (1c) Puffed Toasted Wheat Cereal (make sure to use unsweetened cereal)
- 91g (1/2c) Dark Chocolate
- 67g (1/2c) Dried Cranberries
- 5ml (1tsp) Vanilla Extract
Instructions
- Combine oil and honey in a small pot and bring to a boil.
- Mix together the oats, cereal, chocolate and cranberries in a bowl.
- Once the honey mixture has boiled, remove from heat and add vanilla.
- Pour over the oat mixture and stir until everything is coat.
- Place in a greased 8x8 inch pan, and press down to compact the mix. This step ensures that the bars will stick together.
- Let cool for at least 4 hours.
- Cut into bars. Store in an airtight container with parchment in between layers.
French Toast
Ingredients Yield: 4 Servings
- 8-16 Slices of Bread (depends on thickness)
- 4 Eggs
- 500ml (2c) Milk
- 45g (3Tbsp) Granulated Sugar
- 1g (1/2tsp) Cinnamon
- 0.5g (1/4tsp) Nutmeg
Instructions
- Combine eggs, sugar, cinnamon, nutmeg in a bowl.
- Whisk in milk.
- Heat a pan on a medium heat. Add a knob of butter.
- Once butter has melted dip the bread into the egg mixture and place in the pan.
- Let brown on one side and flip until other side has browned. Add butter when flipping the French toast.
- Serve with maple syrup
Graham Cracker Cupcakes
Ingredients Yield: 20-24 cupcakes
- 120g (3/4c+2Tbsp) All-purpose Flour
- 120g (3/4c+2Tbsp) Graham Cracker Crumbs
- 10g (2tsp) Baking Powder
- 240ml (1c) Milk
- 120g (2whole+1 yolk) Eggs
- 190g (3/4c+2Tbsp) Butter, softened
- 200g (1c) Granulated Sugar
Instructions
- In a bowl of a stand mixer with a paddle attachment, cream butter until fluffy.
- Add sugar and cream for another minute on medium high speed.
- While mixer is on medium speed, add eggs one at a time. Crank to high speed to make sure eggs are well incorporated.
- Combine graham cracker and baking powder and add to the mixer. Mix on a medium low speed until well combined.
- Mix in half of the milk.
- On a medium low speed add the flour and while its mixing pour in the rest of the milk.
- Portion into either lined or greased muffin tins.
- Bake in a preheated 375 degree Fahrenheit oven for 15-25 minutes. Should be springy to the touch or a toothpick should come out clean when fully cooked.
Check out the video!!!
Toasted Marshmallow Fluff
Ingredients Yield: approx. 480ml (2c)
- 2 Egg Whites
- 115g (1/2c) Granulated Sugar
- 115g (1/2c) Corn Syrup
- 7g (1 packet) Gelatin
- 80ml (1/3c) Water
Instructions
- Combine half the water and gelatin in a bowl of a stand mixer with a whisk attachment.
- Place the rest of the water, sugar and corn syrup in a pot and boil on the stove.
- While the sugar is boiling whip the gelatin with the egg whites to soft peaks.
- Once the sugar has a caramel colour remove from the stove.
- Turn mixer on medium low speed, and gradually add in the sugar. Be fast enough so the sugar doesn't harden.
- Whip on high speed once all the sugar is in, until it is cool enough to handle.
- Store in an airtight container until needed.
Gnocchi
Ingredients Yield: 4 servings
- 600g (4-6) Baked Potatoes
- 1 Egg
- 1 Egg Yolk
- 190g (1 1/4c) All-purpose Flour
Instructions
- Scoop out potato flesh into a mixing bowl.
- Add eggs, some salt and most of the flour. (Do not add all the flour at once as the amount needed will depend on the moisture content in the potatoes).
- Mix until it forms a coarse dough add the excess flour if necessary.
- Lightly knead until smooth which should not take long.
- Portion into thirds. Lightly dust with flour and roll into logs about 1/2 inch thick.
- Cut each piece with either a knife or pastry scraper and 1/2 inch in width.
- Take a fork or a gnocchi paddle and roll the little pieces to leave indentations. Repeat until done.
- Cook in boiling salted water until the rise to the surface of the water. Remove and lightly oil if planning on storing for later use.
Mushroom Duxelle
Ingredients Yield: 250g (4 servings)
- 250g (3c) Mushrooms, diced
- 100g (3/4c) Onions, diced
- 15g (1Tbsp) Butter
- 30ml (2Tbsp) White Wine
Instructions
- Melt butter in pan over medium high heat and sweat onions.
- Once the onions start to turn translucent add the mushrooms.
- Stir once and a while and cook until a fond builds onto the bottom of the pan.
- Deglaze with white wine. Adjust seasoning and once all the wine has evaporated remove from stove and cool.
White Bread
Ingredients Yield: 1 loaf
- 340ml (1 1/3c+3Tbsp) Milk
- 10g (2 1/2tsp) Dry Active Yeast
- 560g (3 3/4c) All-purpose Flour
- 14g (3tsp) Salt
- 20g (2Tbsp) Granulated Sugar
- 20g (1Tbsp+1tsp) Butter
Instructions
- Combine milk, sugar, and butter. Scald over medium high heat. Let cool down to 105-140 degrees Fahrenheit.
- Place in a bowl and add yeast. Let activate for 10 minutes.
- Add flour and salt. Mix until it forms a loose dough.
- Place dough on work surface and knead for 10 minutes.
- Place in a lightly greased bowl, cover with a damp cloth and let rest until doubled in size. Around an hour.
- Punch down dough and shape into a loaf. Place in a greased pan and cover with a damp cloth. Proof for an hour or until doubled in size.
- Bake at 400 degrees Fahrenheit for 20-30 minutes until golden brown all over.
Check out the video!!
