Combine all the ingredients in food processor. Blend until well-mixed into a soft dough. Shape dough into a cylindrical shape and wrap with baking paper. Refrigerated for 6 hours. Cut dough in 0.5cm-thick pieces and arrange on a greased tray. Bake at 180 degrees C for 10 minutes till the cookies turn golden brown. Remove from oven and leaves to cool on wire rack. These cookies can be stored in an airtight container for up to one week.

Makes 10 to 15.

1. Make a cut along the length of a toilet paper tube, then roll the cardboard into a cone and secure it with tape.

2. Roll the cone in green tissue paper, taking care to fully cover the tip, and tape the tissue paper in place.

3. Remove the cardboard and fill the paper cone with small candies.

4. Tightly twist closed the top to create the chile’s stem.

5. For the fringe, accordion-fold a 25-inch length of red paper streamer and cut slits ¼ inch apart along one side, stopping ¼ inch from the edge.

6. Unfold the streamer and place the chile’s bottom point at one end of the fringe. Slowly wrap the fringe around the chile in a tight upward spiral, sticking it in place with a glue stick as you go. Trim any excess fringe and allow the glue to dry. Come fiesta time, partyers can simply tear the tissue paper to break open the pinata.

Read Also :
Cinco de Mayo, Mexican Food Taste

Source : FamilyFun magazine Via MontereyHerald

The Good

• Great taste, aroma and feel in the mouth.
• Biologically active components caffeine and theobromine act as stimulants.
• The amino acid phenylalanine is a “feel good” body chemical.
• Contains the saturated fat stearic acid, which does not appear to raise cholesterol or increase the risk of thrombosis as other saturated fats do.
• Provides anti-oxidants, such as polyphenols.
• Provides some calcium, vitamin E, magnesium, iron and protein.

The Bad

• Very energy dense 50m percent of the kilojoules come from fat.
• Contains high levels of fat from cocoa butter, which is mainly saturated fat.
• Contains palmitic acid, which may raise cholesterol and add to the risk of thrombosis.
• “Addictive” – making it difficult to control intake.

Looks like: an artichoke. Hearth-shaped with a leathery, bumpy green skin. The cream-coloured flesh is dotted with large, shiny black, inedible seeds. The texture is like firm custard.

Tastes like: a combination of pineapple, mango and strawberry, giving a very sweet, rich flavour.

Vital stats: excellent source of vitamin C, good source of fibre and many vitamins and minerals. Provides 305kJ per 100g.

Loves: being ripened at room temperature and chilled before serving. Choose fruit that is heavy for its size, firm and without brown blemishes. Use in fruit salads, soufflés, crumbles, or for the very adventurous, in curries. Puree and add to ice-creams, smoothies or trifles.

Hates: being bruised.

13/4 ounces heavy cream
4 ounces roughly chopped dark chocolate

For the souffle molds:
3 tablespoons unsalted butter, softened
1 ounce finely grated dark chocolate

For the creme patissiere:
13/4 cups milk
1/2 vanilla bean, split lengthwise and seeds scraped
1/4 cup pistachio paste
1/4 cup sugar
4 large egg yolks
2 tablespoons all-purpose flour
2 tablespoons cornstarch

For the meringue:
4 large egg whites
1/4 cup superfine sugar
Creme anglaise, warmed, for serving (recipe follows)

To prepare the ganache, in a heavy-bottomed saucepan over medium heat, bring the cream to a boil.

Place the chocolate in a medium bowl. Pour the cream over the chocolate and stir until chocolate is melted. Transfer to freezer until frozen, about 11/2 hours. Using an ice cream scoop, evenly divide the chocolate into 6 portions, placing each portions on a plate or small baking sheet, and returning to the freezer.

To prepare the molds, butter six 1-cup aluminum dariole molds (small cups, similar to ramekins). Dust the molds with grated chocolate. Refrigerate until ready to use.

To prepare creme patissiere, in a medium saucepan combine the milk, vanilla bean and seeds and bring to a boil over medium heat. Remove the vanilla bean and discard. Whisk in pistachio paste and set aside.

In a large bowl, whisk together the sugar, egg yolks, flour and cornstarch. Whisking constantly, slowly add a quarter of the milk mixture. Slowly whisk the egg mixture into the remaining milk mixture in the saucepan.

Place the saucepan over medium heat, and cook, whisking until thick and smooth, about 2 minutes. Place 1/4 cup of the creme patissiere in a medium bowl, whisk until completely cooled, and set aside. Reserve the remaining creme patissiere for another use.

Preheat the oven to 350 degrees.

To prepare the meringue, in the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites until foamy. Continue beating while slowly adding the sugar. Beat until shiny stiff peaks form.

Fold one quarter of the meringue into the 1/4 cup of crme patissiere. Continue folding in meringue in 3 batches. Spoon the mixture into prepared molds, filling about three-quarters full.

Place one cube of frozen ganache in the center of each cup and continue filling molds with batter until completely full. Bake until souffles rise, 6 to 8 minutes.

Using an immersion blender, froth the creme anglaise (recipe follows). Divide the creme anglaise evenly between six warm serving bowls. Invert each souffl into the center of the bowl; serve immediately.

Makes 6 servings.

Start to finish: 2 hours, 45 minutes active), recipe from Shannon Bennett on “The Martha Stewart Show”

3 cups freshly grated Parmesan cheese

2 cups low-fat sour cream

1/2 cup all-purpose flour

5 large egg yolks

7 large egg whites

1 teaspoon salt

1/2 teaspoon cayenne

2 tablespoons chopped fresh chives

Preheat the oven to 350 degrees.

Butter a 2-quart souffl dish. Add 1 cup cheese, tilting dish to evenly coat the bottom and sides. Shake out any excess. Set aside in the refrigerator.

Place the sour cream in a large mixing bowl. Sift the flour into sour cream, then whisk until well combined.

Add the egg yolks, one at a time, whisking after each addition. Stir in salt, cayenne, chives, and remaining 2 cups cheese.

In a clean, large bowl (copper is ideal), vigorously whisk the egg whites until stiff peaks form. Gently fold egg whites into the sour cream mixture. Pour the batter into the prepared souffl dish and bake until souffl has risen 2 to 3 inches above the rim and top is golden brown, 1 to 11/2 hours. Serve immediately.

Makes 4 servings.

Start to finish: 2 hours, 15 minutes active, recipe from Ralph Rucci on “The Martha Stewart Show”

Kolacky Dough:
6 oz. Cream Cheese
.5 lb. unsalted butter
2 egg yolks
3 tsp. granulated sugar
14 oz. pastry flour
1 tsp. baking powder

Kolacky Filling:
3 pints fresh or frozen thawed blueberries
16 oz. Pomegranite juice
8 oz. granulated sugar

Confectioners Sugar (for dusting)

Kolacky Dough:
Combine cream cheese, butter, sugar and yolks by creaming method.
Gradually add flour and baking powder. Form ball out of dough and refrigerate for 2 hours.

Kolacky Filling:
Bring juice to a boil. Add sugar and blueberries. Use potato masher and smash and mix in berries and sugar. Cook on high heat until mixture thickens. Chill filling in refrigerator until cool.

Preheat oven to 375 degrees fahrenheit.
Roll out dough to 1/8 inch thick. Use square cookie cutter or pastry wheel to make uniform squares. Add one tsp. of filling to center of each square. Fold two diagonal corners of squares together to form traditional kolacky shape and hold in filling. Bake at 375 degrees fahrenheit for 10-15 minutes.
Cool and dust with confectioners sugar. Enjoy!

This Cookie Recipes was submitted by Nicole Hollandsworth Frankfort, IL

1 cup quick-cooking (not instant) oatmeal
1 cup all-purpose flour
1/2 cup dried tart cherries, chopped
1/2 cup finely ground flaxseed
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup packed light brown sugar
1/4 cup canola oil
1 large egg
1 teaspoon pure vanilla extract

Heat oven to 375°F. In a large bowl, stir together oatmeal, flour, cherries, flaxseed, baking powder and salt. In another bowl, combine sugar and oil into a paste. Whisk in 1 tablespoon water, the egg and vanilla extract until smooth. Stir into oatmeal mixture just until blended; do not overmix. Drop level tablespoonfuls of dough 2 to 3 inches apart onto greased baking sheet. Press with dampened fingers into level 3-inch rounds. Bake in center of oven 10 minutes or until edges turn golden brown. Cool on baking sheet 3 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough. Store in an airtight container.

Makes 2 dozen cookies.

NUTRITIONAL VALUE PER COOKIE:
89 calories
12 g carbohydrate
4 g fat
2 g protein
2 g fiber

1 cup prune or other fruit juice
1/2 cup unprocessed wheat bran
1/3 cup packed light brown sugar
1/3 cup dried currants
2 large eggs
2 tablespoons canola oil
1 cup all-purpose flour
1 2/3 cup ground flaxseed
1 tablespoon baking powder
1/4 teaspoon salt

Heat oven to 350°F. In a bowl, stir together juice, bran, sugar, currants, eggs and oil; let stand 10 minutes. In another bowl, sift together flour, flaxseed, baking powder and 114 teaspoon salt. Stir into bran mixture just until combined. Do not overmix. Pour into an 8 1/2-by-4 /12-by-2 3/4-inch greased loaf pan. Bake in lower third of oven 45 to 55 minutes or until a wooden pick inserted in the center comes out clean. Let cool in pan on wire rack for 15 minutes; remove from pan and let cool completely on rack.

Makes 8 servings.

NUTRITIONAL VALUE PER SERVING:
223 calories
34 g carbohydrate
8 g fat
6 g protein
6 g fiber

300g (2 cups) self-raising flour, sifted
20g (3/4 cup) Splenda
1 teaspoon bicarbonate of soda
1/2 teaspoon cream of tartar
2 teaspoons ground cinnamon
90g (1 cup) quick-cooking oats
145g (1 cup) macadamia nuts, roughly chopped
125g reduced-fat margarine, melted, cooled
2 eggs
2 tablespoons golden syrup
420g can apple pie fruit

1. Preheat the oven to 180°C. Line a 12-hole medium (1/2-cup/125ml capacity) muffin pan with paper cases or grease with butter.

2. Sift together the flour, Splenda, bicarbonate of soda, cream of tartar and 1 teaspoon of the cinnamon in a large mixing bowl. Add the oats and 125g (3/4 cup) of the chopped macadamia nuts and mix to combine.

3. Use a fork to combine the margarine, eggs and golden syrup in a small bowl. Stir the margarine mixture through the apple pie fruit. Add the wet ingredients to the dry ingredients and use a large metal spoon to mix gently until just combined.

4. Spoon the mixture into the muffin pan and sprinkle with the remaining cinnamon and chopped macadamia nuts. Bake in the preheated oven for 20-25 minutes, or until cooked when tested with a skewer. Leave the muffins in the pan for 5 minutes before turning onto a wire rack. Serve warm or at room temperature.

These muffins will keep well in an airtight container at room temperature for up to 4 days.

1 bunch rhubarb, leaves discarded, stems washed and cut into 5cm lengths
60g (1/4 cup) sugar
60m1 (1/4 cup) strained orange juice
250g (1 punnet) strawberries, hulled, quartered
125m1 (1/2 cup) sour light cream
125m1 (1/2 cup) thickened cream
90g box coconut macaroons (Unibic brand), coarsely chopped

1. Cook the rhubarb, sugar and orange juice in a medium saucepan over a medium heat, stirring occasionally, for 8-10 minutes, or until the rhubarb is tender. Transfer to a heatproof bowl, stir through the strawberries and set aside to cool.

2. Combine the sour light cream and thickened cream in a bowl and use a balloon whisk to whisk until well combined and thickened slightly.

3. Divide the cooled rhubarb and strawberry mixture among 4 serving glasses or cups. Top with the cream mixture, then sprinkle with chopped macaroons.

Variation: Replace strawberry with 150g raspberries (frozen and thawed, or fresh when in season).

40g butter
50g (1/4 cup, firmly packed) brown sugar
1 small pineapple, peeled, halved, cut into thick slices
1 tablespoon water
Vanilla ice-cream, to serve

1. Place the butter and sugar in a large non-stick frying pan and cook, stirring frequently, over a high the butter melts.

2. Add pineapple slices to the pan, reduce heat to medium and cook, turning occasionally,
for 10-15 minutes, or until the pineapple is slightly browned and the sauce has thickened. Remove from the heat add the water and stir to combine. Serve warm with vanilla ice-cream.

Variation:
Caramelised Pineapple With Rum, add 1 tablespoon dark rum to the pan just before removing from the heat.

300g frozen cherries
825g can pear halves, drained and halved
3 teaspoons plain flour
230g (2 1/2 cups) rolled oats
110g (1/2 cup) caster sugar
75g (1/2 cup) plain flour
150g unsalted butter
60ml (1/4 cup) golden syrup

1. Preheat the oven to 180°C.

2. Combine 300g frozen cherries, an 825g can pear halves, drained and halved, and 3 teaspoons plain flour.

3. Place in a 1-litre (4 cup) capacity ovenproof dish.

4. Separately combine 230g (2 1/2 cups) rolled oats with 110g (1/2 cup) caster sugar and 75g (1/2 cup) plain flour.

5. Melt 150g unsalted butter with 60ml (1/4 cup) golden syrup in a small saucepan over a medium heat. Add to the oat mixture and mix well.

6. Spoon over the fruit mixture in the dish, then bake in the preheated oven for 20-25 minutes, or until golden.

7. Serve warm with vanilla custard or cream.

450g store-bought Madeira cake
300g packet frozen raspberries
1 1/2 tablespoons chopped white chocolate
375ml (1 1/2 cups) each thickened cream and milk
60g (1/4 cup) caster sugar
4 eggs
1 teaspoon vanilla extract
vanilla ice-cream

1. Preheat the oven to 180°C.

2. Slice a 450g store-bought Madeira cake into 1 cm-thick slices.

3. Lay half the slices over the base of a 1.5-litre capacity ovenproof dish, trimming to fit.

4. Sprinkle with half a 300g packet frozen raspberries and 1 1/2 tablespoons chopped white chocolate.

5. Repeat layers with remaining Madeira cake, raspberries and 1 1/2 tablespoons chopped white chocolate.

6. Whisk together 375ml (1 1/2 cups) each thickened cream and milk, 60g (1/4 cup) caster sugar, 4 eggs and 1 teaspoon vanilla extract.

7. Pour over the pudding. making sure the edges are covered.

8. Set aside for 15 minutes. Bake in the preheated oven for 40-45 minutes, or until just set. Allow to stand for 5 minutes.

9. Dust with icing sugar and serve warm with vanilla ice-cream.

1 tablespoon vegetable oil
1 diced brown onion
1 crushed garlic clove
1 red capsicum
250g orange sweet potato (kumara)
1 zucchini
400 g can chickpeas
puff pastry

1. Preheat the oven to 220°C.

2. Heat 1 tablespoon vegetable oil in a large frying pan.

3. Cook 1 diced brown onion and 1 crushed garlic clove over a medium heat for 3-5 minutes or until the onion is soft.

4. Add 1 red capsicum, deseeded and cut into chunks, 250g orange sweet potato (kumara), peeled and cut into 3cm pieces, and 1 zucchini, cut into 2cm-thick slices, and cook for 3 minutes.

5. Add 3 tablespoons Sharwood’s Mild Curry Paste and 125ml (1/2 cup) water. Bring to a simmer and cook for 3-5 minutes, or until the sauce has reduced slightly.

6. Add a drained and rinsed 400 g can chickpeas, then spoon the mixture into a 22cm x 12cm (base measurement) ovenproof dish Set aside to cool.

7. Thaw 1 sheet of frozen prepared puff pastry and place over the vegetables to cover.

8. Trim the overhanging edges.

9. Bake in the preheated oven for 15-20 minutes, or until pastry s puffed and golden. Serve immediately.