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Recipes
Grandma's Shortbread Cookies

By MPozzobon
Preheat oven to 350 degrees F
- 1/2 cup icing sugar
- 1 cup softened butter
- 1 1/2 cups flour
- 1 tsp vanilla
- maraschino cherries for garnish (optional)
Cookie Sheet Cake

By MPozzobon
Cookie Sheet Cake. Discover our recipe
- Cake:
- 1 cup milk
- 2 tbsp cocoa
- 1/2 cup butter
- 1 beaten egg
- 1 cup flour
- 1 cup brown sugar
- 1/4 tsp vanilla
- 1/2 tsp baking powder
- 1 tsp baking soda mixed in 1 tbsp milk
- Fudge Frosting:
- 1 1/3 cup white sugar
- 2 tbsp cocoa
- 1/2 cup milk
- pinch of salt
- 1 tsp butter
Nanaimo Squares

By MPozzobon
Nanaimo Squares. Discover our recipe
- 1/2 cup butter
- 2/3 cup brown sugar
- 5 tbsp cocoa
- 1 tsp vanilla
- 1 beaten egg
- 1/2 cup chopped walnuts
- 2 cups finely crushed graham cracker crumbs
- 1 cup coconut
Cottage Pudding

By MPozzobon
In small bowl stir flour, baking powder, and salt together; set aside
- Cake:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup butter
- 3/4 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1 cup milk
- Brown Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 cup packed brown sugar
- 1/4 teaspoon salt
- 1 cup boiling water
- 1 teaspoon vanilla
Creamy Red Pepper & Butternut Squash Soup

By MPozzobon
Heat oil in pot for a few minutes, then add the onion and cook until softened (5-7 minutes)
- a drizzle of canola oil
- 1 onion, chopped
- 1 butternut squash, peeled and cut into half-inch chunks
- 2 roasted red peppers
- 1 L chicken or vegetable stock
- 1 Tbsp. brown sugar
- 1/4 tsp. cinnamon (optional)
- pinch grated nutmeg
- pinch red pepper flakes
- salt and pepper
Unbaked Chocolate Cookies

By MPozzobon
No-bake chocolate cookies
- 1 cup salted butter
- 2 cups sugar
- 1/2 cup milk
- 3 cups rolled oats
- 1 cup coconut
- 6 tbsp cocoa
- 1 tsp vanilla
- 1/4 cup nuts (walnuts or pecans)
Spicy Bucatini With Roasted Tomatoes

By MPozzobon
In small bowl, toss together tomatoes, 1 tsp of the oil and pepper
- 2 cups (500 mL) halved cherry tomatoes
- 2 tbsp (30 mL) olive oil
- 1 pinch pepper
- 1 package of chopped pancetta
- 2 cloves minced garlic
- 1/2 tsp (2 mL) hot pepper flakes
- 4 pitted and coarsely chopped kalamata olives
- 6 oz (170 g) bucatini pasta or spaghetti
- 2 tbsp (30 mL) coarsely chopped fresh basil
- 1 pinch salt
- 1 tbsp (15 mL) grated Parmesan cheese
Apple Butter

By MPozzobon
Remove stems and blossom ends from the apples before cutting into quarters
- 4 lb tart apples
- 2 cups granulated sugar
- 3 tbsp lemon juice, fresh or bottled
- 1 tsp cinnamon
Magic Cookie Bars

By MPozzobon
Combine graham crumbs with butter and cinnamon; press evenly onto parchment-lined 13 x 9" (3
- 2 cups (500 mL) graham wafer crumbs
- 3/4 cup (175 mL) melted butter
- 1/4 tsp cinnamon
- 1 can (300 mL) Eagle Brand Regular or Low Fat sweetened condensed milk
- 1 1/3 cups (325 mL) chopped pecans or walnuts
- 1 1/3 cups (325 mL) semi-sweet chocolate chips
- 1 1/3 cups (325 mL) flaked coconut
Saltine Toffee Cookies

By MPozzobon
Preheat oven to 400 degrees F (205 degrees C)
- 35 Saltine crackers
- 3/4 cup butter
- 3/4 cup brown sugar
- 1 cup semisweet chocolate chips