Fantastic Fudge Brownies

BROWNIES
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Ingredients
  1. BROWNIES
  2. 1 CUP BUTTER 250 mL
  3. 2 CUPS SUGAR 500 mL
  4. 1⁄4 CUP COCOA POWDER 50 mL
  5. 4 EGGS, BEATEN 4
  6. 1 TSP VANILLA 5 mL
  7. 1 CUP FLOUR 250 mL
  8. 1 CUP CHOPPED WALNUTS OR PECANS 250 mL
  9. ICING
  10. 2 CUPS ICING SUGAR 500 mL
  11. 2 TBSP BUTTER 25 mL
  12. 2 TBSP COCOA POWDER 25 mL
  13. 2 TBSP BOILING WATER 25 mL
  14. 2 TSP VANILLA 10 mL
Instructions
  1. TO MAKE BROWNIES: CREAM TOGETHER BUTTER, SUGAR AND COCOA POWDER. MIX IN BEATEN EGGS AND VANILLA.
  2. ADD FLOUR AND STIR. FOLD IN NUTS. BAKE IN A GREASED13- x 9-inch (3 L) PAN AT 350°F (180°C) FOR 40 to 45 MiNUTES. TOP WILL APPEAR TO BE UNDERDONE (FALLS IN MiDDLE) BUT DON'T OVERCOOK. SHOULD BE MOIST AND CHEWY.
  3. TO MAKE ICING: BEAT ALL INGREDIENTS TOGETHER WHILE BROWNIES ARE BAKING. POUR ON TOP AS SOON AS BROWNIES COME OUT OF THE OVEN. IT WILL MELT INTO A SHINY GLAZE.
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Best-Ever Banana Bread

Day-O! Hey, Mister Tallyman, tally this one!

Best-Ever Banana Bread
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Ingredients
  1. Makes 2 loaves.
  2. 1 cup butter 250 mL
  3. 2 cups granulated sugar 500 mL
  4. 21⁄2 cups mashed ripe bananas (about 5) 625 mL
  5. 4 eggs, well beaten 4
  6. 21⁄2 cups all-purpose flour 625 mL
  7. 2 tsp baking soda 10 mL
  8. 1 tsp salt 5 mL
  9. 1 tsp ground nutmeg 5 mL
Instructions
  1. Preheat oven to 350°F (180°C). Cream butter and sugar until light and fluffy. Add bananas and eggs and beat until well mixed. Mix dry ingredients and blend with banana mixture, but do not overmix. Pour into two lightly greased loaf pans or a 10-inch (25 cm) Bundt pan. Bake for 55 to 60 minutes; test for doneness (toothpick inserted in middle comes out clean) and cool on rack for 10 minutes before removing from pans. Freezes beautifully.
Notes
  1. Tip: Freeze overripe bananas in their skins in a plastic bag.
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There are three types of people: those that make it happen, those that watch it happen and those who sit around and say “What the heck’s happening?”

Thai Chicken and Mango Stir-Fry

Here’s a yummy yet easy dinner for guests that we’ve Thai’d and tested!

Thai Chicken and Mango Stir-Fry
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Ingredients
  1. Here’s a yummy yet easy dinner for guests that we’ve Thai’d and tested!
  2. 1 cup frozen mango cubes 250 mL
  3. (see tip, opposite)
  4. 1 cup coconut milk 250 mL
  5. 1⁄2 cup chicken broth 125 mL
  6. 1 tbsp freshly squeezed lime juice 15 mL
  7. 2 tsp soy sauce 10 mL
  8. 1 tsp packed brown sugar 5 mL
  9. 1 tbsp vegetable oil 15 mL
  10. 4 boneless skinless chicken breasts, 4
  11. cut into bite-size pieces
  12. 2 green onions, chopped 2
  13. 1 red bell pepper, thinly sliced 1
  14. 2 tsp Thai red curry paste 10 mL
  15. 1 cup snow peas 250 mL
  16. 2 tsp cornstarch 10 mL
  17. 2 tsp water 10 mL
  18. 2 tbsp chopped fresh cilantro 25 mL
Instructions
  1. In a large bowl, combine mango, coconut milk, chicken broth, lime juice, soy sauce and brown sugar; set aside. In a large skillet or wok, heat oil over medium heat. Lightly brown chicken and, using a slotted spoon, transfer to a plate. Add green onions, red pepper and curry paste to oil remaining in skillet and sauté for 1 minute. Return chicken to pan. Add mango mixture, reduce heat and simmer for 3 to 5 minutes or until chicken is no longer pink inside. Add snow peas and simmer for 1 minute. Dissolve cornstarch in water and add to pan. Simmer, stirring, for 1 minute or until thickened. Serve sprinkled with cilantro.
Notes
  1. Tip: Frozen, ready-peeled mango chunks are now sold in most supermarkets, usually in 21-oz (600 g) packages. Keep a bag in the freezer and you’ll find ways to use mango in soups, sauces, desserts and smoothies. There’s no need to thaw them for this recipe.
  2. Variation: Reduce the chicken breasts from 4 to 2. Add 2 cups (500 mL) rinsed drained canned chickpeas with the mango.
  3. Speak the truth but leave immediately after.
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Here’s a yummy yet easy dinner for guests that we’ve Thai’d and tested!
 
 
Speak the truth but leave immediately after.

Apple Cranberry Cake

The perfect fall dessert. You can nap while it cooks. Serve with vanilla ice cream or whipped cream.

Apple Cranberry Cake
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Ingredients
  1. 11⁄4 cups all-purpose flour 300 mL
  2. 3⁄4 cup granulated sugar 175 mL
  3. 2 tsp baking powder 10 mL
  4. 1 tsp ground cinnamon 5 mL
  5. 1⁄2 tsp salt 2 mL
  6. 1 egg, at room temperature 1
  7. 1⁄2 cup 2% or whole milk 125 mL
  8. 1 tsp vanilla extract 5 mL
  9. Grated zest of 1 orange
  10. 2 apples, peeled and chopped 2
  11. 1 cup cranberries (thawed if frozen) 250 mL
  12. 1⁄4 cup orange marmalade 60 mL
  13. 1⁄4 cup melted butter 60 mL
Instructions
  1. Grease the insert of a 31⁄2- to 4-quart slow cooker. In a large bowl, whisk together flour, sugar, baking powder, cinnamon and salt. In another bowl, whisk together egg, milk, vanilla and orange zest. Pour over flour mixture and stir just until evenly combined. Spread batter in prepared slow cooker. In a bowl, combine apples, cranberries and marmalade. Arrange on top of batter. Pour butter over top. Cover and cook on High for 2 to 21⁄2 hours, until apples are tender and a tester inserted in the center of the cake comes out clean. Turn off slow cooker, remove lid and let stand for 15 minutes before removing cake.
Notes
  1. Look for this great recipe and more in Best of Bridge Slow Cooker Cookbook
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Golden Cauliflower Cashew Soup

This soup combines a mild spiciness with the natural sweetness of cauliflower. For a more fiery flavor, use hot curry paste. Serve with warm buttered naan

Golden Cauliflower Cashew Soup
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Ingredients
  1. Golden Cauliflower Cashew Soup
  2. Serves 4 to 6.
  3. This soup combines a mild spiciness with the natural sweetness of cauliflower. For a more fiery flavor, use hot curry paste. Serve with warm buttered naan.
  4. 1 tbsp vegetable oil 15 mL
  5. 1 onion, chopped 1
  6. 1⁄2 cup roasted unsalted cashews 125 mL
  7. 2 tbsp mild or medium Indian 30 mL
  8. curry paste (see tip, opposite)
  9. 1 large russet potato, peeled 1
  10. and diced
  11. 4 cups cauliflower florets 1 L
  12. (about 1 lb/500 g)
  13. Salt and freshly ground black pepper
  14. 4 cups reduced-sodium chicken broth or 1 L
  15. Homemade Vegetable Stock
  16. (see recipe, page 90)
  17. 1 tbsp liquid honey 15 mL
  18. 1⁄2 to 2% or whole milk, warmed 125 to
  19. 1 cup 250 mL
  20. 1 tbsp freshly squeezed lime juice 15 mL
  21. Chopped toasted cashews
Instructions
  1. In a large saucepan, heat oil over medium heat. Sauté onion for about 5 minutes or until softened. Add cashews and curry paste; cook, stirring, for 15 seconds or until fragrant. Stir in potato, cauliflower, 1⁄2 tsp (2 mL) salt, pepper to taste, broth and honey; increase heat to high and bring to a boil.
  2. Reduce heat and simmer for about 15 minutes or until vegetables are tender. Using an immersion blender, or in a food processor or blender in batches, purée soup until smooth. Return to pan, if necessary. Gradually stir in enough of the warmed milk that the soup is just thick enough to coat the back of a spoon. Reheat over low heat, stirring constantly, until steaming. Do not let boil or milk may curdle. Just before serving, stir in lime juice. Taste and adjust seasoning with salt and pepper, if desired. Serve garnished with chopped cashews.
  3. Tip: Indian curry pastes are now widely available and can usually be found in the Asian foods aisle. We particularly like the Patak’s brand of pastes, which come in mild, medium and hot. Curry paste is preferable to curry powder because the spices are preserved in oil and have a more authentic, less harsh taste. Once opened, jars of curry paste will keep in the refrigerator for up to 6 months.
  4. Tip: If you use a salt-free stock or broth, you may want to add more salt to the soup.
  5. Tip: Warming the milk before adding it to the soup helps prevent it from curdling.
  6. Make Ahead: Let cool for 30 minutes, then refrigerate, uncovered, in a shallow container until cold. Cover tightly and keep refrigerated for up to 2 days. Reheat slowly. We don’t recommend freezing this soup.
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Antipasto

A delicious appetizer to serve during the festive season. It’s a lot of chopping, but don’t use a food processor!

Antipasto
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Ingredients
  1. Antipasto
  2. 1 cup olive oil 250 mL
  3. 1 large cauliflower, cut into bite-sized pieces 1
  4. 2 large green peppers, chopped 2
  5. 2 cans (each 101⁄2 oz/294 mL) sliced ripe olives, chopped 2
  6. 1 jar (16 oz/454 mL) green olives with pimiento, chopped 1
  7. 2 jars (each 13 oz/370 mL) pickled onions, chopped 2
  8. 2 cans (each 10 oz/284 mL) mushroom stems and pieces 2
  9. 1 jar (48 oz/1.4 L) mixed pickles, chopped 1
  10. 2 bottles (each 48 oz/1.4 L) ketchup 2
  11. 1 bottle (15 oz/426 mL) hot ketchup 1
  12. 2 cans (each 2 oz/56 g) anchovies, chopped (optional) 2
  13. 3 cans (each 41⁄2 oz/128 g) solid tuna, chopped 3
  14. 3 cans (each 4 oz/114 g) small shrimp 3
Instructions
  1. Drain all jars and cans. Put all ingredients, except the fish, into a large Dutch oven. Bring to a boil, then simmer for 20 minutes, stirring often. Pour boiling water over all the fish to rinse. Drain and add to mixture. Gently stir and simmer for another 10 minutes.
  2. Pour into clean airtight containers, leaving 1 inch (2.5 cm) headspace. Let cool completely. Cover and freeze for up to 6 months. Thaw overnight in the refrigerator. Serve with crackers. Makes 8 to 9 cups (2 to 2.25 L).
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 The Complete Best of Bridge Cookbooks, Volume 1

God Made Chocolate and the Devil Threw the Calories In!

 

Chocolate Raspberry Torte
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Ingredients
  1. Cake
  2. 2 cups all-purpose flour 500 mL
  3. 2 tsp baking soda 10 mL
  4. 1⁄2 tsp salt 2 mL
  5. 1⁄2 tsp baking powder 2 mL
  6. 3 squares (each 1 oz/30 g) 3
  7. unsweetened chocolate
  8. 1⁄2 cup butter 125 mL
  9. 2 cups brown sugar, packed 500 mL
  10. 3 eggs 3
  11. 11⁄2 tsp vanilla extract 7 mL
  12. 3⁄4 cup sour cream 175 mL
  13. 1⁄2 cup strong coffee 125 mL
  14. 1⁄2 cup coffee-flavored liqueur (Kahlúa) 125 mL
  15. Filling
  16. 1 cup whipping (35%) cream 250 mL
  17. 2 tbsp icing sugar 30 mL
  18. 1 jar (12 oz/341 mL) raspberry or 1 strawberry jam
  19. Frosting
  20. 11⁄2 cups chocolate chips 375 mL
  21. 3⁄4 cup sour cream 175 mL
  22. Pinch salt Pinch
  23. Chocolate curls
  24. Raspberries or strawberries
  25. Cake: Preheat oven to 350°F (180°C). Grease and flour two 9-inch (23 cm) cake pans. Mix flour, baking soda, salt and baking powder. Melt chocolate and let cool. In a large bowl, beat butter, brown sugar and eggs at high speed until light and fluffy, about 5 minutes. Beat in melted chocolate and vanilla. At low speed, beat in flour mixture (in fourths), alternating with sour cream (in thirds). Add coffee and liqueur, blending until smooth. Pour batter into pans and bake for 30 to 35 minutes or until surface springs back. Cool in pans for 10 minutes, then remove from pans and cool on wire racks.
  26. Filling: Beat cream until it begins to thicken. Sprinkle in icing sugar and beat until stiff. Refrigerate. Slice cake layers in half horizontally to make four layers (cake layers cut more easily if frozen first). Place one layer, cut side up, on cake plate. Spread with 1⁄2 cup (125 mL) raspberry jam and 1⁄2 cup (125 mL) whipped cream. Repeat with remaining layers, ending with top layer cut side down.
  27. Frosting: Melt chocolate chips in top of double boiler. Add sour cream and salt and beat until frosting is creamy and smooth. Frost top and sides of cake. Garnish with chocolate curls and fresh berries. Serves 10 to 12.
  28. Tip: To make chocolate curls, warm a good-quality chocolate bar to room temperature, then use a vegetable peeler to shave off curls.
  29. From the Complete Best of Bridge Cookbooks, Volume 2 (page 318)
  30. God made chocolate and the devil threw the calories in! This tastes as good as it looks.
Instructions
  1. Cake: Preheat oven to 350°F (180°C). Grease and flour two 9-inch (23 cm) cake pans. Mix flour, baking soda, salt and baking powder. Melt chocolate and let cool. In a large bowl, beat butter, brown sugar and eggs at high speed until light and fluffy, about 5 minutes. Beat in melted chocolate and vanilla. At low speed, beat in flour mixture (in fourths), alternating with sour cream (in thirds). Add coffee and liqueur, blending until smooth. Pour batter into pans and bake for 30 to 35 minutes or until surface springs back. Cool in pans for 10 minutes, then remove from pans and cool on wire racks.
  2. Filling: Beat cream until it begins to thicken. Sprinkle in icing sugar and beat until stiff. Refrigerate. Slice cake layers in half horizontally to make four layers (cake layers cut more easily if frozen first). Place one layer, cut side up, on cake plate. Spread with 1⁄2 cup (125 mL) raspberry jam and 1⁄2 cup (125 mL) whipped cream. Repeat with remaining layers, ending with top layer cut side down.
  3. Frosting: Melt chocolate chips in top of double boiler. Add sour cream and salt and beat until frosting is creamy and smooth. Frost top and sides of cake. Garnish with chocolate curls and fresh berries. Serves 10 to 12.
  4. Tip: To make chocolate curls, warm a good-quality chocolate bar to room temperature, then use a vegetable peeler to shave off curls.
  5. From the Complete Best of Bridge Cookbooks, Volume 2 (page 318)
Notes
  1. From the Complete Best of Bridge Cookbooks, Volume 2 (page 318)
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Happy 2013!

We wish you much health, happiness (and great food!) in 2013!

Well the holidays are  officially over and we’re back  to work.  We’re making  changes to the web site that we think  you’ll really enjoy.  As you may have already noticed, you can now subscribe to the Best of Bridge newsletter.  Simply login and you’ll have access to free Best of Bridge recipes and news – the newsletter will be delivered right to your inbox.  Thank you to everyone that has already signed up and 10 cookbooks are going out this month to the lucky first 10 subscribers – we’ll be contacting you shortly.  The inaugural issue of the newsletter will be going out later this month, so please stay tuned.

Over the next few weeks we’ll be working on ways that will make accessing the recipes quicker and easier – we’re really excited about this and can’t wait to share the results with you!

Wishing you a January free of the blahs and remember, it doesn’t matter what you eat between Christmas and New Year…… it’s what you eat between New Year and Christmas that really counts!

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