Notes: The trick is to make the inside batter thicker than the outside.
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- 1 cup butter, softened
- 1/2 cup white sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour

Directions:

1. Preheat oven to 350 degrees F (180 degrees C).

2. Cream butter and sugar until fluffy. Stir in vanilla; add flour and mix well.

3. Form cookies. Bake for 10 - 12 minutes.


Adapted from: All Recipe's Shortbread Cookies II
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- 1 cup butter, softened
- 1/2 cup white sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour

Directions:

1. Preheat oven to 350 degrees F (180 degrees C).

2. Cream butter and sugar until fluffy. Stir in vanilla; add flour and mix well.

3. Form cookies. Bake for 10 - 12 minutes.


Notes: I used a cookie cutter with a removable top that's imprinted with a design.

Adapted from: All Recipe's Shortbread Cookies II
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Filling
- 1 pre-baked pie crust
- 1 package cream cheese, at room temperature
- 1/4 cup granulated white sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract

Apples
- 1/4 cup granulated white sugar
- 1/2 teaspoon ground cinnamon
- 1/2 apple, sliced

Directions:

1. Slice apples and season. Arrange in pie crust.

2. Beat cream cheese until smooth. Add the sugar and mix well. Blend in the egg and vanilla extract and process until smooth.

3. Pour mixture evenly around apples.

4. Bake at 450 F for 10 minutes. Reduce heat to 400 F. Bake for 25-30 minutes until golden brown and filling is almost set. Remove from oven and cool. Sprinkle with confectioners sugar and serve at room temperature.


Notes: The tart pan I had was relatively small so I halved the recipe for the filling. I took the picture under the kitchen light and the tart looks really brown and burnt but it's actually not!

Adapted from: Joy of Baking's Apple Tart
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- 1 1/2 cups all-purpose flour
- 1 tablespoon white sugar
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 2 tablespoons milk

Directions:

1. Preheat oven to 400 degrees F (200 degrees C).

2. Combine all ingredients. Stir together with fork. Pat mixture into bottom and up the sides of the pan. Poke holes in bottom and side of crust.

3. Bake for 15 minutes in the preheated oven, or until light brown. Use as directed in pie recipe.


Adapted from: All Recipe's Easy Pie Crust
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- 4 cups bread flour
- 1 Tbls sugar
- 1 1/2 tsps salt
- 1 Tbls vegetable oil
- 1 egg
- 2 tsps yeast
- 1 1/4 to 11/2 cups warm water

Directions:

1. Activate yeast with warm water and sugar (you do not need to do this if you are using instant yeast).

2. Mix together all ingredients, but with only 1/3 of the flour. Slowly incorporate as much of the rest of the flour as you can.

3. Need dough for ten minutes or until smooth. Divide into 8 pieces. Wait for 10-20 minutes.

4. Preheat oven to 425 F. Roll bagels into shape. Let them rest for 20 minutes.

5. Bring a deep saucepan of water to boil. Boil each side of bagel for 1 minute. Let them dry.

6. Place bagels on well oiled tray. Bake for 10 minutes on each side.


Notes: I made this with some children of Kurushima Club members in an international foods cooking contest.

Adapted from: John D Lee's Homemade Bagel Recipe
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- 4 salmon fillets (about 6 oz/175 g each)
- 1/4 cup maple syrup
- 2 tsp lime juice
- 2 tsp soy sauce
- 1 clove garlic, minced
- pinch of pepper

Directions:

1. Place salmon in shallow dish. In bowl, combine maple syrup, soy sauce, lime juice, garlic and pepper; pour half over salmon and turn to coat. Cover and refrigerate for 30 minutes, turning once.

2. Place salmon on foil-lined rimmed baking sheet. Roast in 450°F (230°C) oven, brushing halfway through with remaining marinade, until fish flakes easily when tested, about 10 minutes. Broil for 3 minutes.


Notes: I made this with some children of Kurushima Club members in an international foods cooking contest.

Adapted from: Canadian Living's Maple Soy-Glazed Salmon
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- 2 cups milk
- 1/4 cup butter
- 1/2 cup sugar
- 4 eggs
- 2 teaspoons cinnamon
- 1 teaspoon vanilla extract
- 3 pieces of thick bread, torn into small pieces
- 1/2 cup raisins

Directions:

1. In medium saucepan, over medium heat, heat milk just until film forms over top. Combine butter and milk, stirring until butter is melted. Cool to lukewarm.

2. Combine sugar, eggs, cinnamon, and vanilla. Beat with an electric mixer at medium speed for 1 minute. Slowly add milk mixture.

3. Place bread in a lightly greased 1 1/2 quart casserole.

4. Sprinkle with raisins or berries if desired. Pour batter on top of bread.

5. Bake at 350 degrees F for 45 to 50 minutes or until set. Serve warm.


Notes: I made this with some children of Kurushima Club members in an international foods cooking contest.

Adapted from: Stephanie Stout's Bread Pudding Recipe

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- 2 cups milk
- 1/4 cup butter
- 1/2 cup sugar
- 4 eggs
- 2 teaspoons cinnamon
- 1 teaspoon vanilla extract
- 3 pieces of thick bread, torn into small pieces
- 1/2 cup raisins

Directions:

1. In medium saucepan, over medium heat, heat milk just until film forms over top. Combine butter and milk, stirring until butter is melted. Cool to lukewarm.

2. Combine sugar, eggs, cinnamon, and vanilla. Beat with an electric mixer at medium speed for 1 minute. Slowly add milk mixture.

3. Place bread in a lightly greased 1 1/2 quart casserole.

4. Sprinkle with raisins or berries if desired. Pour batter on top of bread.

5. Bake at 350 degrees F for 45 to 50 minutes or until set. Serve warm.

Adapted from: Stephanie Stout's Bread Pudding Recipe
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Notes: I decided to keep the shell of this (Japanese) pumpkin because it gets soft when it is boiled. I mashed it up along with the flesh and used it in the bread too.
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- 4 salmon fillets (about 6 oz/175 g each)
- 1/4 cup honey
- 2 tsp lemon juice
- 2 tsp soy sauce
- 1 clove garlic, minced
- pinch of pepper

Directions:

1. Place salmon in shallow dish. In bowl, combine honey, soy sauce, lemon juice, garlic and pepper; pour half over salmon and turn to coat. Cover and refrigerate for 30 minutes, turning once.

2. Place salmon on foil-lined rimmed baking sheet. Roast in 450°F (230°C) oven, brushing halfway through with remaining marinade, until fish flakes easily when tested, about 10 minutes.


Adapted from: Canadian Living's Maple Soy-Glazed Salmon
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- 1 1/2 cups flour
- 1/2 teaspoon of salt
- 1 cup sugar
- 1 teaspoon baking soda
- 1 cup pumpkin purée
- 1/2 cup olive oil
- 2 eggs, beaten
- 1/4 cup water
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/2 cup walnuts

Directions:

1. Preheat oven to 350°F (180°C). Sift together the flour, salt, sugar, and baking soda.

2. Mix the pumpkin, oil, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, but do not mix too thoroughly. Stir in the nuts.

3. Pour into a well-buttered 9x5x3 inch loaf pan. Bake 50-60 minutes until a thin skewer poked in the very center of the loaf comes out clean. Turn out of the pan and let cool on a rack.


Adapted from: Simply Recipes' Pumpkin Bread
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- 1 1/2 cups flour
- 1/2 teaspoon of salt
- 1 cup sugar
- 1 teaspoon baking soda
- 1 cup pumpkin purée
- 1/2 cup olive oil
- 2 eggs, beaten
- 1/4 cup water
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/2 cup raisins

Directions:

1. Preheat oven to 350°F (180°C). Sift together the flour, salt, sugar, and baking soda.

2. Mix the pumpkin, oil, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, but do not mix too thoroughly. Stir in the raisins.

3. Pour into a well-buttered 9x5x3 inch loaf pan. Bake 50-60 minutes until a thin skewer poked in the very center of the loaf comes out clean. Turn out of the pan and let cool on a rack.


Adapted from: Simply Recipes' Pumpkin Bread
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Ingredients
- 4 cups bread flour
- 1 Tbls sugar
- 1 1/2 tsps salt
- 1 Tbls vegetable oil
- 1 egg
- 2 tsps yeast
- 1 1/4 to 11/2 cups warm water

Directions:

1. Activate yeast with warm water and sugar (you do not need to do this if you are using instant yeast).

2. Mix together all ingredients, but with only 1/3 of the flour. Slowly incorporate as much of the rest of the flour as you can.

3. Need dough for ten minutes or until smooth. Divide into 8 pieces. Wait for 10-20 minutes.

4. Preheat oven to 425 F. Roll bagels into shape. Let them rest for 20 minutes.

5. Bring a deep saucepan of water to boil. Boil each side of bagel for 1 minute. Let them dry.

6. Place bagels on well oiled tray. Bake for 10 minutes on each side.


Notes: I entered an International cooking contest with children. I needed to test out the recipe before contest day. These bagels turned out fantastic! It was easy to make and quick in the oven.

Adapted from: John D Lee's Homemade Bagel Recipe
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