<b>Recipes</p>

A Few of Laura's Favourite Recipes

Berry Baked French Toast
Blueberry Streusel Muffins (use only half recipe of topping and replace white sugar in the topping with brown sugar)
Lemon Cranberry Scones
Fluffy Pancakes
Ham and Hash Brown Quiche (sprinkle hash browns with salt and paprika before baking)
Chive Ham Brunch Bake
Crepes (can be made ahead; serve with whipped cream and berries, lemon juice and sugar, or Nutella and sliced bananas)
Dilled goat's cheese (serve with smoked salmon and slices of rye bread, nice alternative to cream cheese and bagels)

Appetizers

Mango Salsa Appetizer Spoons with Chili Shrimp

Makes 18

Salsa: 1.5 cups frozen mango cubes, thawed and further diced 1/2 red pepper, finely diced 1 finely diced jalapeno pepper, or to taste 3 tbsp finely diced shallot or red onion 1/2 cup chopped cilantro 1 tbsp lime juice	Chili Shrimp: 18 large peeled shrimp 1 large clove garlic, crushed 1 tbsp. coarse salt 1/2 tsp cayenne pepper 1 tsp paprika 2 tbsp. olive oil 2 tsp lemon juice
Mix together all ingredients. Divide salsa among 18 appetizer spoons or small bowls.	Combine all ingredients and allow to marinate if desired. Sear shrimp in frying pan just until cooked. Place one shrimp on top of each spoon of salsa. Shrimp spice is fabulous on jumbo (8-12 per pound) peeled shrimp on BBQ or under broiler as well!

Salmon Satay with Ginger Lime Mayonnaise

1 lb Atlantic salmon or ocean trout fillet
light olive oil
flaked sea salt and freshly ground black pepper
1 cup good quality mayonnaise
1/4 cup plain yogourt
1 tsp finely grated fresh ginger
1 tsp finely grated lime rind
2 tsp lime juice

Mix together mayonnaise, yogourt, ginger, lime rind and juice until smooth. Add salt and pepper to taste. Chill 1-6 hours.
Remove skin and bones from salmon. Wrap in plastic wrap and freeze for 1 hr.
Soak small wooden satay sticks in cold water for 30 minutes.
Cut salmon fillets into 5 cm (2") strips. Thread strips loosely on satay sticks and place on oiled tray. Brush with oil and season to taste with salt and pepper.
Grill 2 min, taking care not to overcook. Serve immediately with mayonnaise.

Mini Quiches

Makes 24

24 Tenderflake mini tart shells
Smoked Salmon Filling: 100 g (3 1/2 oz) cream cheese 1/4 cup cream 2 eggs 125 g (4 oz) smoked salmon, finely chopped	Brie and Chive Filling: 2 tbsp milk 2 tbsp plain flour 125 g (4 oz) ripe Brie cheese, including rind 2 eggs + 1 extra egg yolk 3/4 cup cream 1 tbsp chopped chives salt and pepper to taste
Divide salmon among tart shells. Combine other ingredients in a food processor until blended. Pour filling over salmon.	Combine milk, flour and cheese until smooth. Add other ingredients and process briefly until combined. Divide filling among tart shells.
Bake at 375^oF for about 20 minutes or until golden. Can be frozen up to 2 months and reheated from frozen in a hot oven.

Guacamole

Makes about 1 1/2 cups

2 ripe avocados
1 1/2 tsp lemon juice
2 chopped scallions
1/2 tsp salt
1 clove garlic, crushed
1/4 tsp hot pepper sauce

Halve the avocados, remove pits and mash pulp in a medium bowl.
Add all other ingredients and mix well.
Serve with fajitas, tortilla chips or mini pitas.

Soups and Salads

Harvest Salad

Serves 6

1 bunch spinach, rinsed and torn into bite-sized pieces
1/2 cup chopped walnuts
1/2 cup dried cranberries
1/2 cup crumbled blue cheese
2 tomatoes, chopped
1 avocado, peeled, pitted and diced
1/2 red onion, thinly sliced
2 tbsp red raspberry jam (with seeds)
2 tbsp red wine vinegar
1/3 cup walnut oil or olive oil
salt and freshly ground black pepper to taste

Toast walnuts at 375^oC for 5-10 minutes or until brown.
Toss together spinach, walnuts, cranberries, blue cheese, tomatoes, avocado and onion.
Shake jam, vinegar, oil, salt and pepper in jar and toss into salad just before serving.

Strawberry Pecan Spinach Salad

Serves 6

1 lb spinach, rinsed and torn into bite-size pieces
1 basket strawberries, sliced thinly
1 cup chopped pecans, toasted in oven
1/3 cup raspberry vinegar
1 cup vegetable oil
1/2 cup sugar
1 tsp. dry mustard
1 1/2 tsp. poppy seeds

Toss first three ingredients in large bowl.
Shake together remaining ingredients in jar with tight-fitting lid.
Toss salad with dressing right before serving.

Thai Chicken Salad

Serves 4-6

Salad:
olive oil
2 large boneless skinless chicken breasts
1 small cucumber, peeled and finely sliced lengthwise
2 large carrots, peeled and grated
large handful of coriander leaves, chopped
1/2 to 1 hot red or green chilli pepper, seeded and finely chopped
1/2 to 1 red onion, finely chopped
1 package beansprouts

Dressing:
4 tbsp cup lime juice
2 tbsp cup fish sauce
1 tbsp light soy sauce
4 tbsp groundnut oil (e.g. peanut)
small amount of sesame oil
1 tsp sugar
1 garlic clove, finely sliced or minced
1 tbsp finely chopped mint

Brush chicken with olive oil, salt and pepper, and grill or saute. Slice into thin strips.
Mix dressing ingredients.
Finely slice vegetables, mis the lot with dressing, and add warm chicken.
Serve immediately over rice.

Mandarin Avocado Toss

Serves 6

Salad:
1/2 cup sunflower kernels
1/2 cup slivered almonds
2 tbsp butter or margarine, melted
4 cups torn leaf lettuce
1 can (11 oz) whole mandarin orange segments, drained
1 ripe avocado, peeled and cubed
1 to 2 green onions, chopped

Dressing:
1/2 cup vegetable oil
3 tbsp cider or red wine vinegar
1 tbsp lemon juice
2 tsp sugar
1/2 tsp salt
1/2 tsp ground mustard
1 garlic clove, minced

Saute sunflower kernels and almonds in butter until golden brown. Cool.
Toss with remaining salad ingredients in large bowl.
Shake together dressing ingredients in jar with tight-fitting lid.
Toss salad with dressing right before serving.

Pita Salad

Serves 6

Recipe to follow

Main Courses

Spaghetti with Pesto

Serves 4

1 large bunch of basil leaves (about 1 cup)
2 garlic cloves
1/3 cup pine nuts
1/2 cup olive oil
2 tbsp softened butter
1/2 cup freshly grated Parmesan cheese + extra for serving
Salt and pepper
Spaghetti, cooked al dente

Blend basil leaves, garlic cloves, pine nuts and olive oil in blender to form smooth paste.
Stir in butter, Parmesan cheese, and salt and pepper to taste.
Toss sauce with freshly cooked pasta and serve sprinkled with extra Parmesan cheese.

Spaghetti Carbonara

Serves 4

6 oz lean bacon, cut into strips
2 tbsp butter
4 eggs
3/4 cup freshly grated Parmesan cheese, divided
Salt and pepper
Spaghetti, cooked al dente

Melt butter in large saucepan and fry bacon strips until lightly coloured.
Beat together eggs, 3/8 cup Parmesan cheese, and salt to taste.
Toss drained cooked pasta with egg mixture and then with hot bacon.
Serve with 3/8 cup Parmesan cheese and freshly ground black pepper.

Chicken and Herb Cream Pasta

Serves 4

1 1/4 cups creme fraiche or sour cream
3 tbsp chopped fresh parsley
3 tbsp shredded fresh basil
1 1/2 tbsp chopped fresh tarragon
1 pound chicken breast fillets, cut into strips
2 tbsp butter
1 tbsp olive oil
2 garlic cloves, minced
Freshly grated Parmesan cheese
Fusilli, shells or other shaped pasta, cooked al dente

Gently heat creme fraiche in a small saucepan until just beginning to boil.
Remove from heat and stir in herbs.
Melt butter with oil and stir-fry chicken strips 4-5 min. or until cooked through.
Add garlic and cook, stirring, 1 min. Stir in herb cream and salt and pepper to taste.
Toss into freshly cooked pasta and serve sprinkled with Parmesan cheese.

Sausage Cream Pasta

Serves 4

1 onion, chopped
1 tbsp olive oil
1/2 pound skinned, good-quality pork sausages
1/2 cup dry white wine
1 1/4 cups whipping cream
2 tbp chopped fresh parsley (preferably flat-leaved)
Salt and black pepper
1/3 cup freshly grated Parmesan cheese
Rotini, cooked al dente

Gently fry onion in olive oil in saucepan until soft but not browned.
Add sausages and wine and cook gently 10-12 min., breaking up meat with a fork.
Stir in whipping cream and parsley and simmer until sauce thickens.
Let pan sit 5 min. off heat, season to taste with salt and black pepper, toss sauce with pasta and sprinkle with Parmesan cheese.

Mexican Chicken Skillet

Serves 4

1 lb boneless skinless chicken breasts
1/4 cup flour
1 tbsp chili powder
1/2 tsp salt
1/4 tsp pepper
2 tbsp butter
2 tbsp vegetable oil
1/2 red bell pepper, sliced
1/2 green bell pepper, sliced
1 12-oz can corn
1 cup milk
1+ cup grated cheddar cheese
1 green onion, sliced

Mix flour, chili powder, salt and pepper in a plastic bag. Shake chicken breasts in bag until covered with flour mixture.
Melt butter and oil in large frying pan and saute chicken about 5 min. on first side and 4 min. or until tender on second side. Add peppers and stir until tender. Remove to plate.
Mix flour mixture into pan drippings. Add milk, and cook 3 min. or until sauce thickens.
Add corn, chicken and peppers. Sprinkle cheese and green onion over top, cover, and cook 3 min. or until cheese melts.
Serve over rice.

Pasta with Scallops

Serves 4

3/4 lb fettuccine
1/2 lb frozen green beans
1 lb bay scallops
1/4 cup lemon juice
4 tbsp butter
Salt and pepper to taste

Boil fettuccine and beans, separately or together, until done.
Melt butter and saute scallops 3 min. or until opaque (longer if cooked from frozen).
Add beans and pasta to scallops and bring to a simmer.
Stir in lemon juice, butter, salt and pepper.

Orange Pork Chop

Serves 6

1 tbsp cracked black peppercorns
1 1/2 tbsp grated orange zest
1 tbsp fresh or 1 tsp dried thyme leaves
1/8 tsp salt
1 tbsp vegetable oil
6 pork chops

Combine pepper, zest, thyme and salt. Rub pork with mixture.
Heat oil in skillet. Cook chops over medium heat until springy when touched and with a hint of pink in the centre, about 5 minutes each side for a 3/4 inch (2 cm) chop.

Serve with Balsamic Rhubarb Compote; Roasted Potatoes, Carrots and Red Onions; and Wilted Spinach with Tomatoes and Pine Nuts (1 1/2 hrs total time).

Pork Chops with Pesto Sauce

1 tbsp butter
6 thin boneless loin pork chops, about 1 1/4 lb (570g)
2 tsp lemon-pepper seasoning
1/2 cup white wine or low sodium chicken broth
3/4 cup refrigerated or jarred basil pesto
Lemon wedges for serving (optional)

Melt butter in large skillet over medium-high heat.
Pat chops dry and coat all over with lemon-pepper seasoning. Add to pan and cook until browned, about 1 minute per side.
Add wine or broth to pan, stir and simmer until wine reduces in volume slightly, 1 to 2 minutes. Reduce heat to medium-low and simmer until pork is no longer pink, 1 to 2 minutes.
Remove pork to serving plates and keep warm. Stir pesto into pan, then pour sauce over chops and serve with lemon wedges.

Blackened Tuna with Fresh Tomato Salsa

Serves 2

Tuna Spice:
1 garlic clove, crushed
1/2 tsp salt
1/2 tsp ground coriander
1/2 tsp dried chili powder
1 tbsp olive oil

Salsa:
6 oz cherry tomatoes, halved
1 fresh green chili, seeded and finely chopped
1/2 red onion, finely chopped
juice from 1/2 lime
7 g (1 bushel) fresh coriander
salt and fresh ground pepper to taste

Mix together Spice ingredients and rub on both sides of 2 tuna steaks.
Dry fry, occasionally pressing down with spatula, 5 minutes on first side and until tuna flakes on second side.
Mix together Salsa ingredients in large bowl.
Serve tuna with spoonful of salsa and garnish with lime slices and fresh coriander sprigs.

Seasoned Turkey Burgers

Serves 5

1 1/2 lbs extra-lean ground turkey breast
1 1-oz package dry onion soup mix
1/2 tsp ground black pepper
1/2 tsp garlic powder
1 1/2 tbsp soy sauce
1 small egg, lightly beaten
5 hamburger buns

Combine first six ingredients and refrigerate 5-10 minutes. Form into 5 patties.
Barbecue on medium-high heat 20 to 40 minutes or until whitish inside.
Serve on buns with lettuce, tomato, avocado, sprouts, onions, mayonnaise, mustard, ketchup.

Spanakopita

Serves 6

2 lbs fresh spinach, chopped
1 large onion, chopped
4 tbsp olive oil
5 tbsp chopped parsley, dill or basil
1/2 lb feta cheese, crumbled
3 eggs, lightly beaten
1 lb filo pastry, thawed
1/2 cup melted butter

Saute onion in olive oil until translucent. Add spinach and stir until covered with oil and reduced in volume. Remove from heat and add herbs and pepper to taste.
Cool, then drain any remaining liquid. Stir in eggs and feta cheese.
Layer 12 sheets of filo pastry brushed with butter in greased 9"x13" baking dish.
Add spinach filling and cover with remaining filo pastry. Do not press down.
Bake covered for 30-50 minutes at 375^oC or until golden brown.
To serve, cool slightly and drizzle plate with a little balsamic vinegar.

Grilled Moroccan Chicken, Version 1

Serves 2

3 + 1 tsp olive oil
1 tsp curry powder
1/2 tsp each ground coriander and salt
2 skinless, boneless chicken breasts
1 ripe peach or nectarine

Lightly oil grill and heat barbecue to medium.
In a medium sized bowl, stir 3 tsp oil with curry, ground coriander and salt. Add chicken and turn to evenly coat.
Peel peach, if you wish, and slice in half. Lightly brush halves with remaining 1 tsp oil.
Place chicken on grill. Barbecue, covered and turning occasionally, until chicken is springy when pressed, 10-15 minutes.
Add peach partway through cooking time. Cook until soft, 3-5 minutes. Slice and serve with chicken.

Grilled moroccan Chicken, Version 2

Serves 4

1/2 cup (125 mL) plain yogurt
3/4 tsp (4 mL) each ground cardamom, coriander and cumin
1/2 tsp (2 mL) salt
pinch each of ground cloves, cinnamon and pepper
1+ lbs skinless, boneless chicken breasts or thighs, opened up and cut into appropriate portions
1/3 cup (75 mL) chopped fresh coriander or basil

Oil grill and heat barbecue to medium.
In a medium-size bowl, stir yogurt with seasonings. Add chicken pieces to yogurt mixture and turn to coat.
Lay chicken flat on grill. Barbecue, covered, 4 minutes. Baste with any remaining yogurt mixture. Turn chicken and continue to barbecue, covered, until chicken feels springy when pressed, 4 to 6 more minutes.
Place chicken on a platter and sprinkle with coriander. Great with Pita Salad.

Side Dishes

Balsamic Rhubarb Compote

Makes 1 cup

3 tbsp balsamic vinegar
2/3 cup brown sugar
3/4 tsp grated fresh ginger
2 cups fresh or frozen sliced rhubarb

Combine vinegar, sugar and ginger in a saucepan and bring to a boil.
Add rhubarb and return to a boil. Simmer until rhubarb is tender, about 1 minute.
Drain rhubarb thoroughly and set aside.
Simmer remaining liquid until slightly thickened and reduced to about 1/2 cup.
Stir in reserved rhubarb and cook until compote is of desired consistency; cool.
Store refrigerated for up to 2 weeks.
Serve warm or at room temperature.

Roasted Potatoes, Carrots and Red Onions

Serves 6

4-6 medium russet or Yukon Gold potatoes
6 medium carrots, peeled
1 medium red onion
3 tbsp olive oil
1 1/2 tbsp fresh chopped or 2 tsp dried rosemary
Salt and coarsely ground black pepper

Cut each potato into 8-10 wedges. Cut carrots in half lengthwise, and into 2" (10 cm) pieces. Cut red onion into 6 wedges through root end.
Toss vegetables with oil and rosemary, place in a single layer on one or two large rimmed baking sheets, and sprinkle with salt and pepper to taste.
Roast at 400^oF for about 1 hour, stirring occasionally, or until vegetables are tender.

Wilted Spinach with Tomatoes and Pine Nuts

Serves 6

4 fresh Italian plum tomatoes
2 10-oz bags spinach, stemmed and rinsed
2 tbsp olive oil
1/3 cup pine nuts
1/2 tsp each salt and coarsely ground black pepper or to taste

Place pine nuts in single layer on baking sheet and roast at 350^oF for 3-4 minutes or until pale golden. Watch carefully to avoid burning.
Quarter tomatoes, discard seeds and core, and cut into strips; set aside.
Heat oil in your largest saucepan or Dutch oven. Add spinach, with only the rinsing water adhering to the leaves. Cook uncovered until just wilted, about 3 minutes, stirring constantly. Drain well and return to pan.
Add tomato strips and pine nuts; season well to taste. Serve immediately.

Desserts

Cockeyed Cake

1 1/2 cups flour
3 tbsp cocoa powder
1 cup sugar
1 tsp baking soda
1/2 tsp salt
5 tbsp cooking oil
1 tbsp white vinegar
1 tsp vanilla essence
1 cup cold water

Sift together flour, cocoa powder, sugar, baking soda and salt.
Mix in oil, vinegar and vanilla essence. Beat in water until nearly smooth.
Bake at 350^oF for 30 minutes or until set.

Cranberry Loaf

2 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 cup sugar
1 tsp salt
1/4 cup shortening
1 egg, beaten
3/4 cup orange juice
rind of 1 orange, grated
1/2 cup nuts (optional)
1 12-oz package cranberries, washed and picked over

Sift together the flour, baking powder, baking soda, sugar and salt.
Rub in up to 1/4 cup shortening. Add all remaining ingredients.
Pour into two small or one large greased loaf pan.
Bake at 350^oF for 1 hour. Loosen from pan while warm, then cool and turn out.

Choco-Raspberry Crackles

1/4 cup butter
1 package raspberry-flavoured Chipits
1 1/2 cups sugar
4 eggs
2 cups flour
2 tsp baking powder
1/4 tsp salt
icing sugar

Melt butter with 1 cup Chipits in double boiler over hot water, and cool.
Add sugar, eggs, flour, baking powder, salt, and 2 cups Chipits.
Chill dough for 1 hour.
Roll dough into 1" balls and then roll in icing sugar.
Bake on greased baking sheets at 300^oF for 15 to 18 minutes or until cracked on surface and set in middle.

Dessert Pizza

Serves 8

1 pkg sugar cookie mix
1 pkg vanilla instant pie filling/pudding (serves 4)
1 1/4 cups milk
1 tsp almond extract
1 pt strawberries, sliced
4 kiwi, peeled and sliced
[1 medium banana, sliced]
[1 pt blueberries]
[canned peach slices]

Mix cookie dough and press into greased 14" pizza pan. Bake at 350^oF for 12 to 15 minutes or until golden brown. Cool in pan on wire rack, then remove to serving platter.
Prepare instant pudding as label directs, but only use only 1 1/4 cups milk and add almond extract. Spread over cooled cookie crust.
Arrange fruits on top of pudding. Drizzle with melted white chocolate.
Cover and refrigerate dessert until ready to serve.

Date Squares

Base / Topping:
1 1/2 cups flour
1 1/2 cups rolled oats
1 cup brown sugar, packed
1/2 cup butter, softened
1/2 tsp baking soda
Pinch salt

Filling:
2 16-ounce packages chopped dates
1 cup water
1/4 cup sugar
1 tsp vanilla extract

Combine filling ingredients in saucepan; simmer for about 5 to 10 minutes, or until mixture is thick. Set aside to cool.
Mix remaining ingredients, and press half mixture into a greased and floured 9"x13" pan.
Spread filling over oat layer. Add remaining oat mixture and press down lightly with hands.
Bake at 350^oF for 20 minutes. Cool completely before cutting.

Autumn Cheesecake

Serves 10

1 cup graham cracker crumbs
1 cup sugar, divided
1 tsp cinnamon, divided
1/4 cup butter or margarine, melted
2 8-oz packages cream cheese, softened
2 eggs, beaten
1/2 tsp vanilla essence
4 cups apples, peeled and chopped

Combine graham cracker crumbs, melted butter, 3 tbsp sugar and 1/2 tsp cinnamon. Press into a 10" springform pan, and bake for 10 minutes at 350^oF.
Beat 1/2 cup sugar into cream cheese. Add eggs and vanilla essence. Pour over crust.
Mix apples, 1/3 cup sugar, and 1/2 tsp cinnamon. Spread over cheese mixture.
Bake approximately 1 hour 10 minutes at 350^oF. Chill.

Forgotten Kisses

Makes approximately 48 cookies

2 egg whites
1/4 tsp cream of tartar
1/4 tsp salt
3/4 cup sugar
1/2 tsp vanilla essence
1 cup chocolate chips, mint chips or toasted almonds

Beat egg whites until frothy. Beat in cream of tartar and salt until soft peaks form.
Beat in sugar and vanilla essence until stiff. Fold in remaining ingredient.
Heat oven to 300^oF and turn off.
Cover baking sheet with heavy paper (e.g. paper grocery bag). Drop kisses by rounded spoonsful onto baking sheet.
Put kisses in oven and leave overnight.

Rhubard Meringue Dessert

Serves 6. Recipe can be doubled for 9" x 13" pan

Crust:
1/2 cup butter
1 cup flour
1 Tbsp sugar

Topping:
3 egg whites
3 Tbsp sugar
1 tsp vanilla

Filling:
1 cup sugar
1 Tbsp flour
1 tsp cornstarch
1/4 tsp salt
3 egg yolks
1-1/2 Tbsp lemon juice
3 cups sliced fresh rhubarb OR 600g frozen rhubarb

Combine crust ingredients and press into well-greased 8" x 8" pan. Bake at 350^oF for 10 minutes or until crust is lightly browned.
Combine filling ingredients in a large saucepan. Stir over low heat until rhubarb is soft and custard is thickened. Pour over crust.
Beat together topping ingredients until stiff peaks form. Spread over dessert.
Bake at 350^oF for 5 minutes or until meringue is lightly browned.

Raspberry Yogurt Kuchen Flan

Serves 8-10

Base:
1 1/2 cups flour
1/2 cup sugar
1/3 cup margarine or soft butter
1 1/2 tsp baking powder
2 egg whites
1 tsp vanilla

Topping:
3 cups raspberries
2 cups plain low-fat yogurt
2/3 cup sugar
2 tsp grated lemon rind
1 tsp vanilla
1 egg, lightly beaten

Combine base ingredients and press into a 9-10" greased springform pan (I also line the bottom with parchment paper).
Sprinkle with 3 cups raspberries.
Whisk together remaining topping ingredients and pour over berries.
Bake at 350^oF for 70 minutes or until set (in my oven it takes about 85 minutes).

Avocado Ice Cream

Option 1: Dairy version (creamier)
Line a metal loaf pan with plastic wrap, large enough to fold over. Place in freezer for 30 minutes.
Halve and scoop out the flesh of two large ripe avocadoes, and place in a blender.
Add 1-2 tbsp fresh lemon juice and several fresh mint leaves.
Add 1 can sweetened condensed milk and blend until smooth. Pour into a bowl.
Whip 2 cups whipping cream until hard peaks form. Fold gently into avocado mixture, 1/3 at a time, until no white streaks remain.
Scoop into chilled pan, fold over plastic wrap, and freeze for several hours.

Option 2: Vegan version (icier)
Several hours before starting to make ice cream, peel and slice a ripe banana and freeze for several hours. Place a can of full fat coconut milk (Aroy-D is good) in the fridge.
Line a metal loaf pan with plastic wrap, large enough to fold over. Place in freezer for 30 minutes.
Halve and scoop out the flesh of two large ripe avocadoes, and place in a blender.
Add 1-2 tbsp fresh lemon juice and several fresh mint leaves.
Scoop out the solids from the top of the can of coconut milk and add to blender. Save the liquids for another purpose such as a smoothie.
Add the frozen banana and 1/4 cup of maple syrup, and blend until smooth.
Scoop into chilled pan, fold over plastic wrap, and freeze for several hours.

Lime Basil Ice Cream

Line a metal loaf pan with plastic wrap, large enough to fold over. Place in freezer for 30 minutes.
In a blender, mix together the juice and zest of two limes, 1 bunch of basil leaves, and 1 can of sweetened condensed milk, until smooth.
Whip 2 cups whipping cream until hard peaks form. Fold gently into basil mixture, 1/3 at a time, until no white streaks remain.
Scoop into chilled pan, fold over plastic wrap, and freeze for several hours.

Drinks

Strawberry Citrus Punch

1/2 12-oz can frozen orange juice concentrate, thawed
1/2 12-oz can frozen pink lemonade, thawed
1/2 12-oz can frozen limeade, thawed
1/2 12-oz container frozen strawberries in syrup, thawed, or 600g bag frozen sliced strawberries
2-3 cups cold water
2L cold ginger ale

In a punch bowl, combine first four ingredients. Refrigerate.
At serving time, add ginger ale and ice cubes or ring if desired. Stir well.

Sangria

1/2 cup sugar
1/2 cup lemon juice, preferably fresh
1/2 cup orange juice
1/4 cup Triple Sec or other orange-flavored liqueur
1 (750 ml) bottle red wine
1/2 lemon, sliced
1/2 orange, sliced
ice (optional)

Combine all ingredients in a clear jug.
Serve cold or at room temperature.

A Few of Laura's Favourite Recipes

Appetizers and Snacks

Soups and Salads

Main Courses

Side Dishes

Desserts

Drinks

Miscellaneous

Appetizers

Soups and Salads

Main Courses

Side Dishes

Desserts

Drinks

Miscellaneous