Ingredients
1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 lemons, juiced and zested

2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
4 egg whites
6 tablespoons white sugar

Directions
Preheat oven to 350 degrees F (175 degrees C).
To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
Bake in preheated oven for 10 minutes, or until meringue is golden brown.

INGREDIENTS
30g butter
1 onion, nely
chopped
1 garlic clove, smashed
4 sprigs thyme, chopped
1 1/2 tablespoons plain our
1 1/2 cups Massel chicken style liquid stock

METHOD
Step 1 Melt butter in a large saucepan over medium-high heat. Cook onion, garlic and thyme, stirring, for 5 minutes or until browned (the colour will improve
the taste and colour of your gravy). Add our
and stir to coat. Cook for 30 seconds. Slowly stir in stock until combined (be careful of the steam). Scrape
brown bits from base of pan. Bring to the boil over high heat. Reduce heat.
Step 2 Gently boil for 4 minutes or until sauce thickens. Strain into a small jug and check seasoning.

The Best Pumpkin Muffins

1 3/4 cups flour
1 cup packed brown sugar
1 tablespoon baking powder
1/2 tsp salt
1 tsp cinnamon
1/4 tsp allspice
1/2 tsp ginger
1/2 tsp freshly grated nutmeg
1 cup pureed pumpkin
1/2 cup milk
1/2 cup oil

Optional Ingredients:

1/2 cup chopped pecans
1/4 cup melted butter
1/2 cup cinnamon sugar (1/2 cup sugar mixed with 1 tsp cinnamon)

Oven preheat: 400

Combine dry ingredients in a medium bowl: flour, baking powder, salt, spices

Combine wet ingredients in a small bowl: Pumpkin, oil, sugar, milk

You can stop the recipe here and refrigerate the wet ingredients until morning, or keep going.

Stir wet ingredients into dry, stir until just combined. Spray regular muffin tin with non-stick spray. Using a large ice cream scoop, scoop the batter generously into the tins (should be about 2/3 full.) Sprinkle tops of muffins with chopped pecans (if using.) Bake in a 400 degree oven for 18-20 minutes. Remove to a cooling rack.

You can serve the muffins at this point, or dip the top of each warm muffin into the melted butter and then into the cinnamon sugar for a delicious topping.

Ingredients

Pretzel Crust
1 1/4 cups crushed pretzels
1/4 cup granulated sugar
1/2 cup butter or margarine, melted

Pie
3/4 cup boiling water
1 package (4-serving size) Jell-O™ strawberry-flavored gelatin
1 teaspoon grated lime peel
1/4 cup lime juice
1 1/2 cups whipping (heavy) cream
3/4 cup powdered sugar
2 cups strawberries, slightly crushed

Chocolate-covered strawberries, if desired

Steps
1 In medium bowl, mix all crust ingredients. Press mixture firmly against bottom and side of 9-inch glass pie plate.
2 In large bowl, pour boiling water on gelatin; stir until gelatin is dissolved. Stir in lime peel and lime juice. Refrigerate about 1 hour or until very thick but not set.
3 Beat gelatin mixture with electric mixer on high speed about 4 minutes or until thick and fluffy; set aside. In chilled large bowl, beat whipping cream and powdered sugar on high speed until stiff peaks form. Fold whipped cream and crushed strawberries into gelatin mixture. Pour into crust.
4 Refrigerate about 8 hours or until set. Garnish with chocolate-covered strawberries. Store covered in refrigerator.

Ingredients

2 tablespoons packed brown sugar
2 teaspoons chili powder
2 teaspoons salt
1 whole chicken (3 to 4 lb)

Steps

1. Spray 5-quart oval slow cooker with cooking spray.
2. In small bowl, stir together brown sugar, chili powder and salt.
3. Pat chicken dry, both inside and outside, with paper towels. Rub chicken all over with brown sugar mixture.
4. Place chicken, breast-side up, in slow cooker.
5. Cover; cook on High heat setting 2 1/2 to 3 1/2 hours or until legs move easily when lifted or twisted and thermometer inserted in thickest part of inside thigh reads at least 165°F. Remove chicken from slow cooker; let stand 10 minutes before serving.

Ingredients
2-1/4 cups milk
1/4 cup and 2 tablespoons white vinegar
3 cups all-purpose flour
1/4 cup and 2 tablespoons white sugar
1 tablespoon baking powder
1-1/2 teaspoons baking soda
1-1/2 teaspoons salt
3 eggs
1/4 cup and 2 tablespoons butter, melted
cooking spray

Directions
Combine milk with vinegar in a medium bowl and set aside for 5 minutes to “sour”.
Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into “soured” milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

1 and 3/4 cups flour
2 teaspoons baking powder
3 tablespoons sugar
1/2 teaspoon salt
3 beaten egg yolks
1 and 3/4 cups milk
1/2 cup vegetable oil
1 tsp vanilla
3 egg whites – beaten stiffly

Mix all dry ingredients. Combine yolks and milk. Stir into dry ingredients. Stir in oil & vanilla and mix. GENTLY fold in beaten egg whites, do not over mix.

Ingredients
1-1/2 cups milk
1/4 cup white vinegar
2 cups all-purpose flour
1/4 cup white sugar
2 teaspoons baking powder

1 teaspoon baking soda
1 teaspoon salt
2 egg
1/4 cup butter, melted
cooking spray
Directions
Combine milk with vinegar in a medium bowl and set aside for 5 minutes to “sour”.
Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into “soured” milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Ingredients
1 cup butter, melted
3 cups white sugar
1 tablespoon vanilla extract
4 eggs

1 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1 cup semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 baking dish.
Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
Sift the flour, cocoa powder, and salt in a bowl. Gradually stir flour mixture into the egg mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.
Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.