A few faves for quick reference.

a specialty of Ithaca, Greece, this is a kind of custard pie
encased in several layers of phyllo brushed with melted butter.
(with thanks to www.greekboston.com)


6-8 Eggs
1 cup Honey
1 1/2 cups Semolina (or cream of wheat [not instant], or rice flour)
6-3/4 cups Milk (some cream for richer custard)
grated peel Lemon
3 tablespoons Butter
1 1/2 lbs Phyllo (pastry sheets)
3/4 cup melted Butter


2 cups Honey
1/2 cup Water
1 tablespoon juice Lemon


Beat the eggs with the honey until thick.
Add semolina, milk and flavoring.
Cook over a low heat until mixture thickens stirring continuously.
Remove from heat; add 3 tablespoons butter.

Butter a baking pan and lay 2/3 of pastry sheets, brushing each sheet with melted butter.
The edges of the pastry sheets should come up above the top of the pan.
Spread milk mixture over pastry sheets and turn in the edges of the phyllo over the mixture.
Cover with remaining pastry sheets, brushing each with melted butter.
Pour any remaining butter over top.
Cut through the first 3 pastry sheets in 3 inch squares and sprinkle with water.
Bake in a moderate oven for 45 minutes. Allow to cool.


Boil the honey, water and lemon juice for 5 minutes.
Pour lukewarm syrup over galaktoboureko. Cool before serving.

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Tortilla Soup

from Dallas Morning News, Aug 15, 2001
This is recipe is from the movie Tortilla Soup
as prepared by Chef's Susan Finiger and Mary Sue Milliken.

5 garlic cloves peeled
10 Roma tomatoes, cored and quartered
3 tbsp olive oil
1 large yellow onion, diced sea salt and freshly ground black pepper
8 cups chicken stock
1 dried chipolte chili, stemmed and seeded
3/4 pound tortilla chips
1 bunch (1/2 cup) cilantro leaves
1 avocado, peeled, seeded and diced
1/2 cup crema (available in Mexican markets or make your own with recipe below)
2 limes cut in wedges

Place the garlic and tomatoes in blender until smooth.

Heat the olive oil in a large stockpot over low heat. Add the onion, salt and pepper and cook, stirring frequently, until pale brown and caramelize, about 10 minutes.

Stir in the tomato puree and cook 10 minutes longer, stirring frequently.

Pour in the chicken stock and add the chipolte chili. Bring to a boil, then reduce to a simmer and cook uncovered for 20 minutes.

Stir in the tortilla chips and cook 10 minutes longer until the chips soften.

Remove and discard the chili.

Serve hot with cilantro, avocado, crema, lime wedges and some extra-crisp fried tortilla chips for adding at the table.

Makes 10 servings


2 cups heavy cream
1/4 cup buttermilk

Whisk heavy cream and buttermilk together. Cover and set in a warm place (a gas oven with just the heat from the pilot light is fine) for 8 hours. Crema may be kept in the refrigerator for as long as a week.

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Peanut Sauce

1-1/2 T peanut butter
2-1/2 T salad oil
2 T soy sauce
2 T sugar
2 t vinegar
1/2 t sesame oil
1/4-1/2 cayenne
1 T minced green onion
1 T minced cilantro

Cocoa Motion Cheesecake

from Crazy Plates by Janet & Greta Podelski

1 cup chocolate Oreo baking crumbs
1 tbsp brown sugar
1 tbsp butter or margarine, melted
2 cups low-fat (1%) cottage cheese
2 cups low-fat sour cream
8 oz light cream cheese, softened
1 cup sugar
1/2 cup packed brown sugar
2/3 cup unsweetened cocoa powder
3/4 cup fat-free egg substitute, or 3 whole eggs
2 tbsp cornstarch
2 tsp vanilla
1/4 cup Kahlua or coffee liqueur
Fresh strawberries for garnish (optional)

 • Preheat oven to 350˚ F.

 • To make crust, combine crumbs, brown sugar and melted butter in a small bowl. Mix well. Spray a 9-inch spring-form pay with non-stick spray. Press crumb mixture evenly over bottom of pan. Bake for 10 minutes. Remove from oven and let cool Reduce heat to 325˚ F.

  • In a blender or food processor, whirl cottage cheese, sour cream and cream cheese until smooth. Set aside.

 • In a large bowl, beat together both sugars, cocoa powder and egg substitute on medium speed of electric mixer. Add cream cheese mixture and beat until smooth. Add cornstarch and beat again. Add vanilla and Kahlua and beat until mixture is well blended.

 • Pour batter into prepared crust. Bake for 1 hour and 20 minutes. Cheesecake will appear puffy and will jiggle slightly when shaken. Turn off heat. Open oven door halfway and let cake cool in oven for 2 hours. Chill overnight. Before serving, run a knife around edge of pay and remove sides. Garnish with fresh strawberries, if desired.

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Microwave Cakes


Empty cake mix into large bowl.

• 300 mL (1-1/4 cup) water
• 2 large eggs
• 60 mL (1/4 cup) oil

• Blend at low speed until moistened.
• Mix at high speed for 4 minutes.
• Pour batter into pan(s).
• Cover pan(s) with wax paper (directly on cake surface for layer pans, simply over top for bundt
• Place one pan at a time in microwave.

Bundt Pan:
• Bake on Defrost for 7 minutes.
• Bake on High for 8 minutes.

Layer Pan:
• Bake on Defrost for 7 minutes.
• Bake on High for 3 minutes.

Cook cake in pans on flat surface with wax paper removed for approximately 15-20 minutes.


Empty cake mix into large bowl.

• 250 mL (1 cup) water
• 3 large eggs
• 75 mL (1/3 cup) oil

• Blend at low speed until moistened.
• Mix at high speed for 4 minutes.
• Pour batter into pan(s).
• Cover pan(s) with wax paper (directly on cake surface for layer pans, simply over top for bundt
• Place one pan at a time in microwave.

Bundt Pan:
• Bake on Defrost for 6 minutes.
• Bake on High for 7 minutes.

Layer Pan:
• Bake on Defrost for 5 minutes.
• Bake on High for 4 minutes.

Cook cake in pans on flat surface with wax paper removed for approximately 15-20 minutes.

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1lb butter
1lb sugar
1lb flour
1lb raisins
1lb currants
1lb prunes
1lb cherries
1 dozen eggs
1/2 tsp vanilla
1/2 tsp cinnamon
1/2 tsp all spice
1/2 cup mixed fruit peel
2 bottles of rum

1. Cream butter and sugar. Add flour.
2. Grind dried fruits. Add to mixture.
3. Add other ingredients.


6 half-ounce pieces of a variety of your favourite chocolates
2 teaspoons store-bought hot chocolate mix
1-1/2 tablespoons sugar
1-1/2 cups milk
3 cups ice
Whiped cream
hocolate shavings

chop the chocolate into small pieces. Place it in top of double boiler over simmering water. Stir occasionally until melted. Add hot chocolate mix and sugar. Stir until completely melted. Remove from heat and slowly add 1/2 cup mil until smooth. Cool to room temp.

In blender, place remaining cup milk, room-temp chocolate mixture and ice. Blend on high until smooth and consistency of a frozen daiquiri. Pour into giant goblet and top with whipped cream and chocolate shavings.

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Toronto Star: Mar 08

2 lb (900 g) eggplant (1 large or 2 med), cut lengthwise into 8 x 1/2" thick slices
Kosher salt + freshly ground pepper
1 cup seasoned tomato or pasta sauce
1/2 cup part-skim ricotta,
1/2 cup grated parmesean cheese
1 large egg
1 large clove garlic, minced
1 cup coarsely grated part-skim mozzarella (about 4 oz/120 g)

Season eggplant with salt and pepper. Arrange in shallow, microwave-save dish. Microwave, covered, on high 6 to 8 minutes, until tender and pliable but not fully cooked. Transfer eggplant slices to paper-towel lined counter in singer layer. Blot dry.

Spread bottom of 8-inch square glass baking dish with 1/4 cup sauce.

In small bowl, mix together ricotta, parmesean, egg and garlic. Season with salt and pepper.

Dividing equally, spoon ricotta mixture on to wide end of eggplant slices, leaving 1-nch border on wide end and 1/4 inch border on either side. Starting at wide end, roll up slices. Arrange, seam side down, in single layer in prepared dish. Top with remaining 3/4 cup sauce.

Microwave, covered, on high, until eggplant is very tender, 15 to 17 minutes. Sprinkle with mozzarella. Let stand, covered, 10 minutes.

Makes 8.

No Knead Bread
Sullivan Sreet Bakery: Jim Lehey


3 cups flour
1/4 t yeast (instant)
1-1/4 t salt
cornmeal or wheat bran as needed (on cloth later)

mix together
1-1/2 c water

mix by hand... pull together with fingers
cover bowl.. wait 12-18 hours

turn out on floured cloth
(or wheat bran or cornmeal)
fold over...
cover over with cloth

wait 2 hours

plop it into preheated pot... cover
30 minutes
remove cover
another 15-20 minutes
turn out

KC's Compassion Salad


1 bunch romain lettuce, washed, tough ends removed, coarsely cut
1 pint fresh strawberries, washed stemmed, halved
1/2 medium red onion, sliced thinly

Sugared almonds

1/2 cup slivered almonds
1/2 cup pecans
2 tablespoons butter
1/3 cup granulated sugar

In a frying pay over medium heat melt butter, stir in nuts and sugar. Sauté until it lightly browned.


3/4 cup mayonnaise
1/4 cup milk
2 tablespoons poppy seeds
2 tablespoons raspberry vinegar
1/3 cup granulated sugar

Mix all together.


Keep everything cool. Just before eating combine everything saving back a few onion slices and toss. Top with reserved onion slices.

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Icy Avocado Soup

Prep Time: 10 minutes

3 ripe avocados
2 tablespoons lemon juice
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon white pepper
1/2 jalapeno pepper, minced
1 shallot, minced
2 cups chicken stock
1 cup heavy cream

Peel avocados, remove pits, and cut into chunks. Place in food processor or blender with lemon juice, sugar, salt, pepper, jalapeno, and shallot; add 1 cup chicken broth and puree until smooth.
Pour soup into medium bowl and add remaining chicken broth and cream; stir with wire whisk until blended. Cover by placing plastic wrap directly on the soup's surface; chill for 2-3 hours before serving.
Garnish with avocado slices, some salted whipped cream, and a sprinkle of fresh mint. Serves 4.



6 Servings
PREP TIME: 30 min

This dish is even better when served the next day.
2 pounds pork shoulder, cut into 1-inch chunks
1 teaspoon salt
Freshly ground pepper
1 teaspoon ground cumin
1 teaspoon dried oregano, plus more for garnish
1 to 2 tablespoons canned chipotle chiles in adobo
sauce puréed with 4 tablespoons water
Two 30-ounce cans hominy
1 bay leaf
2 medium onions, 1 finely chopped, 1 diced
2 large garlic cloves, chopped
1 bunch of cilantro, stemmed, plus 2 tablespoons chopped
6 radishes, thinly sliced
1 large or 2 small ripe Hass avocados, diced
2 limes, cut into wedges
Corn tortillas, warmed in the oven

1. In a large, heavy saucepan or enameled cast-iron casserole, combine the pork, salt, pepper, cumin, oregano and chipotle puree (to control the spiciness, start with 1 tablespoon; you can always add more later). Add the liquid from the canned hominy along with the bay leaf and enough water to just cover the meat (about 2 cups). Bring the soup to a boil and skim off any foam that comes to the surface. Reduce the heat, add the finely chopped onion and cook the soup, covered, at a low simmer for 1 hour.

2. Add the hominy to the soup, turn the heat up a little and cook, uncovered, at moderately low heat until the pork is tender and the liquid has thickened slightly but is still soupy, about 50 minutes. (Posole is typically eaten with a spoon. If the soup becomes too thick, you can add water to recover that delicious broth.) Ten minutes before the soup is done, stir in the chopped garlic. Before serving, add the chopped cilantro.

3. Assemble dishes of cilantro leaves, diced onion, dried oregano, sliced radishes and diced avocado; let guests garnish their own steaming bowls of posole. Serve with the lime wedges (for squeezing over the posole) and the warm tortillas on the side.

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1. 5-minute

4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug (MicroSafe)

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.

Pour in the milk and oil and mix well..

Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts.

The cake will rise over the top of the mug, but don't be alarmed!

Allow to cool a little, and tip out onto a plate if desired.
EAT ! (this can serve 2 if you want to feel slightly more virtuous).


2. Nutella

4 tablespoons self rising flour
4 tablespoons white granulated sugar
1 egg
3 tablespoons cocoa powder
3 tablespoons Nutella
3 tablespoons milk
3 tablespoons olive or vegetable oil

1. Combine all ingredients in a large coffee mug. Whisk well with a fork until smooth. Microwave on high for 1 1/2 – 3 minutes. (Time depends on microwave wattage. Mine took 1 /2 minutes.) Top with whipped cream and a little chocolate sauce if desired.
2. Top with whipped cream and chocolate syrup. Enjoy!
Note: Depending on the wattage of your microwave, you may have to increase cooking time.
Makes 1 very large serving.

3. Mix


1 cake mix any flavor
1 (4 serving size) instant pudding mix, any flavor
1/2 package (50 g of 100 g pkg) egg white powder
Blend ingredients well until completely mixed. Measure ½ cup dry mix into sandwich bags, Makes 8-9) & tie it closed using ribbon. Disposable pastry bags work well for this if you want to get fancy.


Flavor Ideas:
Lemon cake mix- lemon pudding
Yellow cake mix- vanilla pudding
Devils food cake mix- chocolate pudding
Pineapple cake mix- coconut pudding
Butterscotch cake mix- butterscotch pudding
Devils food cake mix- cheesecake pudding

For a gift: In a large coffee mug place a Cake Mix & a glaze mix and attach a tag with the instructions for cooking. (You can also attach a small wire whisk using raffia or a ribbon, etc).


For Large Mug:
Use 1/2 Cup mix. Melt 1 Tablespoon butter in mug. Add 5 Tablespoons water, then gently slosh to coat mug. Blend with fork until smooth. Place in microwave and cook on high for 2 minutes.

For Regular Mug:
For large mug use 1/3 Cup mix. Melt 2 Teaspoons butter in mug. Add 3 Tablespoons + 1 Teaspoon watre, then gently slosh to coat mug. Blend with fork until smooth. Place in microwave and cook on high for 2 minutes.

Glaze mix:
In a separate bag combine the following ingredients:

1/3 cup powdered sugar
1 ½ tsp dry flavoring (ex. powdered lemonade mix, powdered orange breakfast drink mix, cocoa powder)
While cake is cooking add 1 ½ tsp water to glaze mix in baggie. Close and gently rub baggie until glaze is smooth. When cake is done, remove from microwave, cut a small hole in the corner of glaze packet and apply glaze to your mug cake.


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