Leek and Brie Pizza Fingers

Source: Canadian Living Christmas Book (through Thea, the source of all things good)

3 tbsp butter
6 cups thinly sliced leeks
2/3 cup whipping cream
1/3 cup freshly grated Parmesan cheese
Pinch each salt and pepper
1 long flat bread, cut in half
1/4lb Brie, cut into bits
Chopped fresh parsley

• Preheat oven to 400 F
  
• In a large heavy pan, melt butter over medium-low heat; cook leeks for 15 minutes or until softened but not browned. Add cream and bring to boil; boil, stirring frequently, for 2 minutes or until thickened and reduced by half. Stir in Parmesan, salt and pepper
• Spread leak mixture over bread; scatter Brie over top
• Bake on baking sheets for about 12 minutes or until the crust is crisped and cheese melted
• Sprinkle with parsley. Cut into fingers to serve.
  

Mrs. Cox's Delicious Cookies

Source: Thea, who else!

1 cup butter
1/2 cup brown sugar
1/2 cup white sugar
1 tsp vanilla
1 egg
2 cups flour
1/2 tsp baking soda
1/2 tsp cream of tartar
option: 1/2 cup chopped nuts or dark chocolate chips, chopped fine

• Preheat oven to 350 F
• Beat butter and sugar, then add in egg and vanilla
• Sift in dry ingredients and mix
• Place spoonfuls on a non-stick baking sheet and press with a fork to flatten
• Bake at 350 for 8-10 minutes.
  

Nigella Lawson's Brownies

Source: Nigella Lawson, originally, but I keep going back to the same website for the recipe year after year!

Notes: I use a large, rectangular pan, lined with baking paper. Personally, I like the brownies better when half the batter is poured into the pan, sprinkled with walnuts, then covered with the rest of the batter. And, I've been told they taste better the next day... not that I keep any around long enough.

375g soft unsalted butter
375g best quality dark chocolate
6 large eggs
1 tbsp vanilla extract
500g caster sugar
225g plain flour
1 tsp salt
300g chopped walnuts (although I never use that much - 250g seems enough!)

• Preheat oven to 180 C
  
• Line 33 x 23 x 5 1/2 cm baking dish with baking paper
• Melt butter and chocolate together in a large heavy-based saucepan (I prefer to melt in bowl over simmer water, to reduce the chance of burning and for a smoother texture)
• In a bowl beat the eggs with the sugar and vanilla
• Measure the flour into another bowl and add the salt
• When the chocolate mixture has melted, let it cook a bit before beating in the eggs and sugar mixture, and then the nuts and flour
• Beat to combine and then scrape out of the saucepan into the lined brownie pan
• Bake for about 25 minutes - the top should be dried to a paler brown speckle, but the middle still dark, dense and gooey
• Keep checking the brownies as they cook; remember that they will continue to cook as they cool.
  

Salsa Pizzaida

Source: Leith's School of Cooking

Notes: This sauce makes a great topping for homemade pizza bases. Recipe for dough to follow.

1 onion, chopped
2 tbsp olive oil
3-5 cloves of garlic, crushed
1 kg (2 1/4lb) canned chopped plum tomatoes
2 tbsp tomato puree
2 tsp dried oregano
1 tsp dried basil
1 bay leaf
2 tsp sugar
salt and pepper

• In a large saucepan, sweat the onion in the oil until transparent
• Add the garlic and cook for 1 minute, then stir in the tomatoes with their liquid, the tomato puree, oregano, basil, bay leaf and sugar. Bring to boil, then cook very gently for about 1 hour
• Remove the bay leaf and check the seasoning. The sauce should be quite thick and rough but you may want to puree it if you wish.
  

Sundried Tomato, Basil & Cheddar Scones

Source: Leith's School of Cooking

Notes: "These delicious scones are quick to make and can be frozen once they have been baked. The important thing when making scones is not to overwork the mixture and to bake the scones as soon as the dough has been cut."

200g (7oz) plain flour
2 tsp baking powder
1/2 tsp mustard powder
1/2 tsp salt
50g (1 3/4oz) butter, chilled and cut into cubes
2oz (55g) sundried tomatoes
2oz (55g) cheddar cheese, grated
1 tbsp fresh basil, chopped
120-150ml milk

• Preheat the oven to 190 F, 350 C
• Sift the flour with the baking powder, mustard and salt into a large bowl
• Rub in the butter until the mixture resembles breadcrumbs
• Stir in the tomatoes, cheese and basil
• Make a deep well in the flour. Pour in the milk and mix to a soft spongy dough with a knife
• On a floured surface, knead the dough very lightly until it is just smooth. Roll or press out about 2.5cm (1in) thick and stamp out rounds using a large pastry cutter
• Bake on a lightly greased baking sheet for 25 minutes or until well risen and lightly browned. Leave to cool on a wire rack.
  

Swedish Ginger Biscuits

Source: an official mouse-shaped cookie cutter

12oz butter
14oz caster sugar
6 tbsp golden syrup
2 tbsp cinnamon
1 tbsp ground cloves
1 tbsp ground ginger
1 tbsp bicarbonate of soda
2 tbsp cardamom
200ml water
2lbs plain flour

• Preheat the oven to 392 to 428 F
• Cream the butter, add caster sugar and syrup and beat in the flavouring - cinnamon, ground cloves, ground ginger, cardamom - and the bicarbonate of soda
• Add the water and work in the flour and keed well on a lightly floured surface
• Put the dough into the fridge and let rest for at least 24 hours
• Roll out the dough thin and cut out biscuits with a cookie cutter and put them on a cold, buttered baking sheet (or lined with baking paper)
• Bake in the middle of the oven at 392 to 428 F for 4 to 5 minutes.
  

Chocolate Chip and Hazelnut Cookes

Source: Leith's School of Cooking

110g (4oz) butter
110g (4oz) caster sugar
1 egg, beaten
170g (6oz) plain flour, sifted
pinch of salt
1 tsp vanilla essance
110g (4oz) dark chocolate pieces
55g (2oz) hazelnuts, roughly chopped

• Preheat the oven to 180 C, 350 F
• Line a baking sheet with silicone paper
• In a large bowl, cream the butter until soft. Add the sugar and beat again until light and fluffy. Beat in the egg, sifted flour, salt, vanilla essance, chocolate and nuts. Do not over stir
• Place a large teaspoonfuls of the mixture onto the prepared baking sheet and cook in the oven for 10-12 minutes, until golden brown and cooked through. Leave to cook on a wire rack
• Once completely cold and crisp store in an airtight container.