True happiness comes from the joy of deeds well done, the zest of creating things new

 

Zesty Tzatziki Whip

1 cup finely chopped cucumber

1 cup Greek low-fat plain yogurt

1/2 cup (2 oz.) crumbled feta cheese

1 tablespoon chopped fresh dill

1 tablespoon chopped fresh mint

1 teaspoon lemon juice

1 teaspoon olive oil

1 teaspoon grated lemon peel

1 teaspoon bottled minced garlic

1 teaspoon crushed red pepper

Plus your favorite crackers, toasted naan, toasted tortillas or what have you

1. Firmly squeeze cucumber between layers of paper towels to remove excess moisture.

2. In small bowl stir together cucumber, yogurt, feta cheese, dill, mint, lemon juice, olive oil, lemon peel, garlic and red pepper. 

3. Cover and refrigerate for 30 minutes to 4 hours. 

4. Serve with crackers.

Only the knife knows what goes on in the heart of a pumpkin.

 

Happy Geek Pumpkin Walnut Bread

1 2/3 cups all-purpose flour

1 tablespoon cinnamon

1 tablespoon pumpkin pie spice

1 1/2 teaspoons baking powder

3/4 teaspoon salt

1/2 teaspoon baking soda

1/4 teaspoon nutmeg

3/4 cup chopped California walnuts 

1 cup pumpkin puree

1/2 cup vegetable oil

1 cup sugar

1/3 cup packed light brown sugar

1 1/2 teaspoons vanilla extract

3 eggs

Top with 2 tablespoons granulated sugar

Preheat the oven to 325°F. 

Grease a 9 x 5-inch loaf pan and coat with flour.

Whisk together flour, cinnamon, pumpkin pie spice, baking powder, salt, baking soda and nutmeg in a large. Add walnuts and toss to coat.

Whisk together pumpkin puree, oil, granulated sugar, brown sugar, vanilla and eggs in a medium bowl until smooth.

Fold wet ingredients into dry ingredients, stirring just until dry ingredients are moistened, being careful not to over mix.

Spread batter in prepared pan and sprinkle sugar evenly over the top.

Bake for 65 to 70 minutes or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. 

Allow to cool completely on a wire rack before removing from pan and slicing.

An onion can make people cry but there's never been a vegetable that can make people laugh

 Cauliflower Cutlets

1 cauliflower 

40g (4 tbsp) of chickpea flour 

120ml (8 tbsp) of water 

Panko breadcrumbs 

Salt 

Parsley 

Sweet paprika 

Extra virgin olive oil

METHOD

Cut the cauliflower and cut two slices of about 3-4 cm from the center.

In a dish, mix the chickpea flour and water until the mixture is smooth. 

In another dish mix the panko breadcrumbs with salt, sweet paprika, and parsley.

Pass the cauliflower slices first into the chickpea flour mixture, and then into the breadcrumbs mixture so that they stick well.

Place on the baking sheet lined with parchment paper, and add a generous drizzle of oil on top.

Bake at 200°C/392°F for 30 minutes.

There is no better way to bring people together than with desserts

Great-Grandmother's Gingerbread
1935 recipe from old Brer Rabbit Molasses advertising

1/2 cup sugar
1/2 cup butter
1 1/2 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground ginger
1 egg
1 cup Brer Rabbit Molasses
2 1/2 cups sifted flour
1/2 tsp. ground cloves
1/2 tsp. salt
1 cup hot water

Cream shortening and sugar. 

Add beaten egg, molasses, then dry ingredients which have been sifted together. 

Add hot water last and beat until smooth. 

Bake in greased shallow pan 40-45 minutes in moderate oven (350° F). 

We've been using a silicone cupcake form for cakes with terrific results, you end up with a dozen cupcakes.)

Garnish with whipped cream, powdered sugar, whatever you prefer.