Roasted vegetables

Any kind of roastable vegetable. I used okra, portobello mushrooms and a tomato. Other options include asparagus, onions, zucchinis

Preheat oven to 425F.
Cut up veggies (I roasted portobellos whole).
Drizzle/ brush with oil, salt and pepper. (I added garlic to okra, basil to the tomato and vinegar to the mushroom)
Place onto baking tray in a single layer. Pour excess oil mixture over.
Bake for 15-30min depending on vegetable and amount of crispness desired.
(Veggies should be tender, tomato skin should be falling off, mushroom crisp but still juicy)
Squeeze lemon juice over before serving.

Raspberry marshmallow frosting

7 giant marshmallows
1 tablespoon powdered sugar
2 tablespoons water
1/3 cup frozen raspberries

Melt marshmallows medium heat in microwave. Stir while heated.
Add sugar, water, raspberries and stir
Beat with an electric mixer till smooth
Cool a little and use when still liquid
Wait for it to cool and solidify
Makes enough for 12-18 cupcakes

Pineapple Muffins

2 cups all-purpose flour
1/2 cup white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup crushed pineapple
1 egg, beaten
3/4 cup milk
1/4 cup butter, melted
1/2 teaspoon vanilla essence
juice and zest of 1/2 lemon

1/4 cup butter, melted
1/4 teaspoon ground cinnamon
1/3 cup packed brown sugar
1/2 cup all-purpose flour

Preheat the oven to 375 degrees F (190 degrees C). Grease and flour muffin pans, or line with paper liners.
In a large bowl, stir together 2 cups flour, white sugar, baking powder and salt. Drain pineapple, reserving 1/4 cup juice. Make a well in the center of the dry ingredients, and pour in the reserved juice, egg, milk, vanilla, 3/4 cup pineapple and 1/4 cup melted butter. Mix just until blended.
In a separate bowl, stir together the cinnamon, brown sugar, 1/2 cup flour, and 1/4 cup melted butter to make the topping.
Spoon batter into muffin cups to 3/4 full, then spoon the rest of the crushed pineapple over the batter and sprinkle generously with the cinnamon topping.
Bake for 30 minutes in the preheated oven, until a toothpick inserted in the crown of the muffin comes out clean.

Peach pie

Crust
1 cup butter
3 cups flour
1 teaspoon salt
1 cup cold water
1 beaten egg

Filling
7 peaches/ nectarines, peeled and sliced
juice from 1/2 lemon
1/2 cup all purpose flour
1 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 tablespoons butter

Crust
Mix flour and salt
Cut in cold butter
Mix with fork until crumbly
Add cold water 1 tablespoon at a time to flour mixture. Mix lightly with a fork until dough holds together. Do not overwork the dough or add too much water.
Divide into 2 balls, flatten and refrigerate in plastic wrap at least 30min.
Roll 1 ball of dough to an inch larger than the 9 inch pie plate, transfer to pan and press into pan.
Trim off excess pastry
Roll the other ball of dough to a 9 inch circle, wrap and refrigerate both the top and bottom crusts while preparing filling.

Filling
Preheat oven to 450F
Place sliced peaches in a large bowl. Sprinkle with lemon juice.
In a separate bowl, mix flour, cinnamon, sugar, salt.
Pour over peaches, mix gently.

Brush bottom crust with egg
Pour peach mixture into pie
Dot pie with butter
Cut the top crust into strips and place over pie in a lattice
Brush top with egg

Bake at 450F for 10min
Lower temperature to 350F and bake for another 35-45min
Sit in oven until cool

Lemon cupcake with raspberry frosting

1 cup white sugar

1/2 cup butter

2 eggs

1 tablespoon vanilla extract

1 1/2 cups all-purpose flour

1 3/4 teaspoons baking powder

1/2 cup low-fat milk

2 lemons, juice and zest

1 stick softened butter (1/2 cup.)

1-2  tablespoons raspberry pureé (I chose not to strain the seeds out, but if they bother you feel free to.)

2 cups confectioners' sugar

Chocolate swirl cheesecake

CRUST:
18 squares graham cracker
1/8 cup white sugar
1/3 cup butter, melted
1/2 teaspoon salt
FILLING:
4 ounces semisweet chocolate, chopped
2.5 (8 ounce) packages cream cheese, softened
1 cup white sugar
5 eggs
4 tablespoons orange juice
grated orange zest from 1 orange

Preheat the oven to 325 degrees F (165 degrees C).
Crush graham crackers into crumbs by smashing or with a food processor.
In a medium bowl, mix together the graham cracker crumbs, sugar, salt and butter until well blended. Press into the bottom and 1 1/2 inches up the side of an 8 inch springform pan.
Bake for 10 minutes.
In a metal bowl over a pan of simmering water, melt chocolate, stirring occasionally until smooth. Set aside to cool, but do not allow to harden.
In a medium bowl, mix together the room temperature cream cheese and 1 cup sugar until smooth.
Mix in the eggs, one at a time on a low speed, or by hand.
Gradually stir in the orange juice, and orange zest.
Reserve 1 cup of the batter. Pour the remaining batter over the baked crust. Stir the melted chocolate into the reserved batter. Drop the chocolate batter by large spoonfuls onto the white batter. Use a knife to cut through the batter, and leave a swirling design.
Bake for 60 minutes in the preheated oven, or until the center is almost set.
Run a spatula or thin knife around the edge of the pan while it is still warm, so the cake will not crack. Allow cake to cool completely before removing the sides of the pan.
Refrigerate for at least 4 hours before serving.
Cut with a knife soaked in warm water in between each cut.

萝卜糕

白萝卜4-5LB（最好是中国萝卜），
胡萝卜1根
粘米粉1LB，
金钩虾米半碗（冲洗去沙后用温水略泡，沥干水后切成小粒，水保留）、
腊肠4条（全部切成小粒，下多少根腊肠完全取决于您喜欢下多少肉）、
冬菇 （泡开）
葱白若干切成葱花、
糖、
盐、
胡椒粉若干、
油1－2汤匙

先把萝卜洗净，削去皮然后刨成萝卜丝, I used a blender
烧热炒锅，下油，5成热时下虾米粒和腊肠粒，炒香，然后下葱白炒几下，加盐，盛出备用
烧热炒锅，不下油，把萝卜丝下锅中火干炒，盖上锅盖焖
炒到萝卜变透明，加盐，糖，胡椒粉
把粘米粉放在另一个干净干燥的大锅内，加入萝卜出的水
加入泡冬菇或虾米的水直到粘米粉成团
把炒好的萝卜倒进粘米粉，搅拌均匀
把拌好的萝卜糕料倒入烤箱用的方形锡纸盘中，也可倒入预先用油抹过的瓷盘或不锈钢盘中，用小刀抹平
隔水蒸约半到一小时，或用锡纸盖上用烤箱250F烤一小时，直到萝卜糕成型
如果喜欢吃香脆味的，还可以把蒸好的萝卜糕切片，然后用油把两面煎至金黄

Cream cheese apple muffins

1 (3 ounce) package cream cheese, softened

3/4 cup sugar

2 eggs

1/2 cup milk

1/4 cup butter or margarine, melted

1 tablespoon lemon juice + lemon zest from 1/2 lemon

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoon ground cinnamon

1 cup peeled, diced tart apples (2-4 small Granny Smiths)

1/2 cup bran flakes cereal or oatmeal (crunchy/ chewy stuff that doesn't soften too easily)

Cream the butter and sugar together until light and fluffy, about five minutes. 

Add the cream cheese and blend in well.
Add each egg, one at a time, mixing well until the egg is completely blended in. 

Add the milk, vanilla and lemon juice + zest. Mix well.

Mix the dry ingredients together (flour, baking powder, baking soda, salt & cinnamon).
Add the dry ingredients to the wet mixture and mix until just combined. You can do this part by hand if it will help you keep from overmixing the batter.
Fold in apples and bran flakes.

Fill greased or paper-lined muffin cups two-thirds full. 

Bake at 375 degrees F for 20 minutes or until a toothpick comes out clean.

Cool for 5 minutes before removing from pan to a wire rack.