Olive Krishka
Contributor
Seashell kicker pasta recipe
Ingredients
1 cup of seashell pasta
1 bottle of garlic and herb spaghetti sauce
4 jalapeno peppers
1 pinch of hot pepper flakes (optional)
Boil salted water in a large pot. When at a rolling boil, add the seashell pasta. While pasta is cooking, remove seeds and dice three of the four peppers. Slice remaining whole pepper into six round slices then set aside. When pasta is aldente (still a little hard), drain pot and add spaghetti sauce. Stir and add the diced peppers. Pour some pasta into the bowl and pat down lightly. When neatly patted, carefully place sliced peppers on top with pepper flakes. Serve with milk and slices of buttered bread. Makes approximately four to six servings.
Debbie Zhalkovsky
Contributor
Lemon raspberry loaf
Ingredients
For the bread: 195 grams of flour 1 tsp baking powder
1/4 tsp salt 85 g room-temperature butter
150 g granulated white sugar
2 eggs orange-flavoured Cointreau liqueur
1 tbsp grated lemon zest
120 mL milk raspberries
For the glaze:
50 g granulated white sugar
2 tbsp lemon juice Cointreau liqueur
Preheat your oven to 350 degrees F (180 degrees C). Grease the bottom and sides of a loaf pan or coat it with your favourite non-stick cooking spray. Beat the butter until it’s nice and soft, a couple of minutes at the most. Add the white sugar and beat the mixture until it’s fluffy. Add an egg, mix until it is fully incorporated into the batter, then add a second egg and repeat. If you find that your batter is sticking to the sides of the bowl, stop the mixer and scrape the sides down as needed.
Add the Cointreau – anywhere between one teaspoon and three tablespoons – then add lemon or orange zest as preferred.
In a separate bowl, combine the flour, baking powder and salt.
Add flour mixture and milk to the batter, ensuring both are incorporated evenly by splitting them into portions (three portions of flour mixture and two portions milk). Alternate between the two kinds of portions as you add them to the batter.
Add the raspberries, folding them into the batter by hand. Finally, pour the batter into your loaf pan, and bake it for 55 to 65 minutes, depending on your oven. Poke the bread with a toothpick to determine whether it’s done: if it comes out clean, it’s good!
To make the glaze for your bread, bring the 50 grams of sugar, lemon juice and the Cointreau to a boil in a saucepan. There’s no specific amount of liqueur needed here; it depends on your taste.
Constantly watch the mixture, as it tends to boil quite quickly. Keep stirring until the sugar dis- solves, then take it off the heat. To glaze the bread, poke it all over with a toothpick so the glaze can get inside, brush the loaf all over with the glaze and let it cool for half an hour.
Kahlua chocolate chip and Walnut cookies recipe
Ingredients
226 g of unsalted butter, at room temperature
150 g of granulated white sugar
160 g of brown sugar
2 eggs
Kahlu?a liqueur cocoa powder
295 g of flour
1 tsp of baking soda
1?2 tsp of salt
chocolate chips walnuts
Preheat your oven to 375 degrees F (190 de- grees C) and line two baking sheets with parchment paper.
Beat the butter until it’s smooth. Add the white and brown sugar, beating the mixture until it’s fluffy. Add an egg and mix until it is fully incorporated. Add a second egg and repeat.
Add a teaspoon and a half of Kahlu?a.
In a separate bowl, combine the flour, baking soda and salt, and then steadily – not all at once – add it to the egg mixture. Then add anywhere between a teaspoon and a tablespoon of cocoa powder.
Then, if desired, add chocolate chips and walnuts by hand, at about a cup at a time.
Dole the batter out on the baking sheets, using about two tablespoons of batter for each cookie. Bake for 12 to 14 minutes, or until they’re golden brown around their edges. Let cool and enjoy!
