Instructions

1. In a 9" x 13" buttered, glass baking dish, put 8 pieces of bread. Add pieces to cover dish entirely. Cover bread with slices of back bacon, sliced thin. Lay slices of cheddar cheese on top of bacon and then cover with slices of bread to make it like a sandwich.
2. In a bowl, beat eggs, salt and pepper. To the egg mixture add dry mustard, onion, green pepper, Worcestershire sauce, milk and Tabasco. Pour over the sandwiches, cover and let stand in fridge overnight.
3. In morning, melt butter, pour over top. Cover with Special K or crushed Corn Flakes.
4. Bake, uncovered, 1 hour at 350 degrees F. Let sit 10 minutes before serving.

Instructions

1. Place the water into a large stockpot along with salt, sugar, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. The aromatic fragrance of the spices is simply amazing.
2. Remove from the heat and add the ice. Stir until the ice has melted. Ice is added to cool down the solution but you can totally skip this and just refrigerate the brine until it reaches a temperature of 45 degrees F.
3. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for at least 10 days. Check daily to make sure the beef is completely submerged and stir the brine. If you don’t have a huge zip top bag, brine the brisket in a large tupperware container and make sure to flip the brisket each day to make sure that all of the brisket comes in contact with the brine.

Cooking the Beef Brisket

• 1 small onion, quartered
• 1 large carrot, coarsely chopped
• 1 stalk celery, coarsely chopped

1. After at least 10 days, remove the brisket from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender.
2. Remove from the pot and thinly slice across the grain.

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Step 1

Mix together the red fife flour, baking soda, ginger, cinnamon, cloves, nutmeg, pepper and salt in a large bowl. Set aside.

Step 2

Beat the butter and dark brown sugar in a large bowl with either an electric mixer or in a stand mixer.  Mix on medium speed until light and fluffy.

Meanwhile, weigh the molasses and egg together in a separate small bowl. 

Step 3

Gradually add the molasses and egg mixture to the butter and sugar while mixing on medium speed.  Scrape down the bowl as needed.

Step 4

Reduce speed to low and gradually mix in the flour/spice mixture, scraping down the sides of the bowl occasionally to ensure proper incorporation.  Mix until dough fully comes together and there are no more dry spots.
Step 5

Separate dough until two equal parts and press dough into 2 thick flat discs. Wrap in plastic wrap. Refrigerate for at least 4 hours or overnight. Dough can be kept in the fridge for up to four days.

Baking Day

Preheat oven to 350*F. Roll out dough, one disk at a time, on a lightly floured work surface.  Roll dough to ¼ inch thickness for crispier cookies, or ½ inch thick for softer cookies.  Cut into desired shapes using cookie cutters (please note to reduce bake times for smaller cookies).  Place cookies 1 inch apart on parchment lined baking sheets.

Bake cookies for 8-10 minutes or until the edges of the cookies are set and just beginning to brown (baking times will vary based on individual ovens, cookie size and thickness). Cool cookies on baking sheets for a few minutes then move to wire racks to cool completely.  Decorate cookies as desired using royal icing, or icing of choice.

Mix all the ingredients apart from one of the eggs. Knead the mix and shape it like a flat ball about 5 cm wide. Place it on a baking tray lined with parchment paper and varnish the top with the remaining egg. Oven-bake at 180 °C (356 °F) for 5 minutes. Take out the tray and cut the loaf in strips of 1,5 cm placing each strip sideways. Put back in the oven for 30 more minutes, until they are nice and golden. Let them dry and enjoy! 

If at any point you need a break from baking or perhaps want to play a bit while they dry: take the spoon, put a little almond marble on it and start to walk without letting it fall. Try to go quicker and quicker, running as fast as you can. Can you even climb up and jump down keeping the marble up on the spoon? It's all about the balance!.. 

Make creamy dressing: Whisk everything to combine and add half (2 tablespoons) of the minced chives. Taste and adjust ingredients such as salt and pepper as needed.
Make buffalo sauce: Whisk butter and hot sauce to combine and set aside.

To serve: Arrange vegetables, onion, and blue cheese on a large platter. Place lettuce in a large bowl. I like to keep the chicken separate just in case someone doesn’t eat it.

To assemble: Place some lettuce on plate, followed by chicken. Add all of the vegetables, onion, and cheese you like then drizzle with creamy dressing, followed by buffalo sauce. Garnish with remaining chives.

Notes:

You could definitely omit the chicken here and still have an amazing salad. Diced firm tofu would be great, too, or you could grill it in strips.

Use any vegetables you like here, but if you’re curious, I used 1.5 cups celery (from 2 large ribs), 1.5 cups carrots (from 3 slim carrots, about 6 ounces total), 1 cup yellow pepper (from 1 large), 1.5 cups cucumber (from 1.5 Persian/small cucumbers, about 5 ounces), and 1 cup diced tomatoes (from larger cherry tomatoes).

1. Add the onion, garlic, scallions, sesame seeds, and sugar to a clean blender jar.
2. Halve the kiwifruits, and use a spoon to scoop out the flesh.
3. Add the flesh to the blender, and toss out the skins.
4. Add the remaining ingredients, and purée the mixture on high speed just until a smooth sauce forms, about 10 seconds.
5. Pour the marinade into a sealable jar or container, and store it in the refrigerator for up to 1 week

Combine all of the ingredients in a large mixing bowl.

Whisk or stir them until they’re well mixed.

Adjust the seasoning to taste, and add a little water if you want the sauce to be mellower in flavor.

Pour the sauce into a sealable jar or container, and store it in the refrigerator for up to 3 months.

Use the side of a spoon to scrape the skin from the ginger, then roughly chop the knob into thin discs.

Add the ginger discs to a clean blender jar, along with the rest of the ingredients.

Purée the ingredients on high speed until a smooth dressing forms, about 15 seconds.

Pour the dressing into a sealable jar or container, and store it in the refrigerator for up to 3 months.

1. For the cake, position rack in centre of oven. Preheat to 350°F (177°C).
 
2. Generously butter an 8-inch (20-cm) round metal cake pan. Line bottom with parchment. Dust sides with cocoa powder, tapping out excess. Set aside.
 
3. Combine sugar, water, butter and cocoa in a medium pot over medium heat. Cook, whisking occasionally, until sugar is dissolved and mixture is smooth. Remove from heat and cool 5 minutes.
 
4. Combine flour, baking powder, soda and salt in a medium bowl. Set aside.
 
5. Transfer sugar mixture to a large bowl. Whisk in milk, vinegar and vanilla until combined. Whisk in egg until smooth and glossy. Whisk in flour mixture just until a smooth batter forms and no white streaks remain (batter will be thin). Transfer to prepared pan.
 
6. Bake in centre of oven until a toothpick inserted into centre of cake comes out clean, 35 to 40 minutes. Transfer to a wire rack and cool 15 minutes. Turn out onto rack and discard parchment. Cool completely.
 
7. For the glaze, whisk icing sugar, cocoa powder, milk and peppermint extract (if using) in a medium bowl until smooth— glaze will be thick.
 
8. To finish, set cake onto a cake stand or plate. Spoon glaze over cake, starting in the centre. Using the back of the spoon, gently push glaze toward the edges so it lightly drips over. Sprinkle perimeter of cake with candy canes. Let stand until glaze has set, at least 30 minutes. Cake will keep covered at room temperature up to 3 days.

Chocolate Whipped Cream

• Place chocolate in a bowl. In a saucepan, bring cream to a boil. Pour hot cream over chocolate and let melt for about 1 minute. With a whisk, stir until smooth. Cover with plastic wrap directly on cream. Refrigerate for about 8 hours or 4 hours by placing bowl over ice, to speed up cooling.

Cake

• With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line a 43 x 30-cm (17 x 12-inch) baking sheet with parchment paper, letting it hang over both sides. Generously butter and flour paper and sides. Set aside.
• In a bowl, sift together flour, cocoa, salt and baking soda. Stir and set aside.
• In another bowl, beat egg whites with an electric mixer until soft peaks form. Gradually add 125 ml (½ cup) of sugar, beating until stiff peaks form. Set aside.
• In a third bowl, cream butter and 125 ml (½ cup) of sugar with an electric mixer. Add egg yolks and vanilla. At low speed, add dry ingredients alternately with milk. With a spatula, gently fold egg whites into batter. Spread evenly on the baking sheet. Bake for about 15 minutes or until a toothpick inserted in the centre of the cake comes out clean.
• Place parchment paper over a wire rack. Sprinkle with 30 ml (2 tablespoons) of sugar. Right out of the oven, sprinkle the top of the cake with remaining sugar (30 ml/2 tablespoons) before flipping it over parchment paper. Leave the baking sheet over cake to retain its moisture. Let cool completely to room temperature, about 1 hour.

Assembly

• With an electric mixer or whisk, whip cooled chocolate cream until stiff but still supple peaks form (don’t overbeat or cream will turn into butter).
• Carefully remove the baking sheet and parchment paper. Cut off cake edges to straighten sides. Evenly spread chocolate cream over cake. Roll cake from the short side. Do not worry if cake has a tendency to crack. Place on a serving dish.