Garlic prime rib

INGREDIENTS:

1 (10 pound) prime rib roast 10 cloves garlic, minced 2 tablespoons olive oil

2 teaspoons salt 2 teaspoons ground black pepper 2 teaspoons dried thyme

DIRECTIONS:

1.	Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.
2.	Preheat the oven to 500 degrees F (260 degrees C).
3.	Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 135 degrees F (57 degrees C) for medium rare.
4.	Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.

Slow cooker mulled wine

Prep Time: 20 minutes

Cook Time: 2 hours

Total Time: 2 hours, 20 minutes

Yield: 8-10 servings

Ingredients:

• 2 bottles dry red wine
• 1/2 cup corn syrup or Lyle's Golden Syrup
• 1/2 cup honey
• 1/2 cup water
• Peel from one orange
• 1 cinnamon stick
• 1/4 tsp. ground allspice
• 1/2 tsp. ground nutmeg
• Thin, seeded orange slices

Preparation:

Combine all ingredients in 4 quart crockpot and stir well to combine. Cover and cook on low for 2-1/2 hours, stirring once during cooking. Remove orange peel and cinnamon stick before serving. Place a thin orange slice in the bottom of each mug and spoon hot wine over.

Chocolate Snowcap Cookies

6 oz dark chocolate, chopped (or chips)

1/2 cup (1 stick) butter

1 cup brown sugar

 2 eggs

1 tsp vanilla extract

3/4 cup all-purpose flour

1/3 cup cocoa powder

1 1/2 tsp baking powder

1/4 tsp salt

1 cup powdered sugar (approximate)

In a heat proof bowl, melt the chocolate in the microwave (stirring every 30 seconds) or over a double boiler.  Let the chocolate cool slightly while you cream together the butter and sugar until light and fluffy (you can use a stand mixer or do this by hand).  Add the eggs to the butter mixture one at a time until combined and stir in the vanilla. Once the chocolate is not too hot, stir into the wet ingredients.  Carefully stir in the flour, cocoa powder, baking powder and salt until everything is just mixed together.  The dough should be fairly stiff.  Chill the dough for at least an hour in the refrigerator.  When you take the dough out of the refrigerator, preheat the oven to 350°F.  Use a small scoop or two spoons to form small balls of dough.  Roll each cookie in the palm of your hands until it is a smooth circle.  Coat the cookies very well with powdered sugar and place on a parchment or silicone mat lined baking tray.  Bake cookies for 12 minutes, let stand on the cookie sheet for 2-3 minutes, and move to a wire rack to cool completely.     

Nigella's Bar Nuts

Ingredients

• 4 cups unsalted mixed nuts (including peeled peanuts, cashews, brazil, hazelnuts, walnuts, pecans & whole unpeeled almonds)
• 2 tablespoons coarsely chopped fresh rosemary (from two 8cm / 3 inch sprigs)
• ½ teaspoon cayenne pepper
• 2 teaspoons dark brown sugar
• 2 teaspoons sea salt flakes
• 1 tablespoon unsalted butter (Melted)

Method

1. Preheat the oven to 180°C/gas mark 4/350ºF.
2. Toss the nuts in a large bowl to combine and spread them out on a baking sheet. Toast in the oven till they become light golden-brown, about 10 minutes.
3. In a large bowl, combine the rosemary, cayenne, muscovado sugar, salt and melted butter.
4. Thoroughly toss the toasted nuts in the spiced butter and serve warm. And once you eat these, you will never want to stop.

Chai Spiced Sugar Cookies

YIELD: About 3 dozen cookies

PREP TIME: 15 minutes

COOK TIME: 8-10 minutes

INGREDIENTS:

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups white sugar
2 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cardamom
1/2 teaspoon ground allspice
1/4 teaspoon finely ground black pepper
1 cup unsalted butter, softened
1 egg
1/2 teaspoon vanilla extract

DIRECTIONS:

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside.

2. In a large bowl, sift together flour, baking soda, baking powder and salt. Set aside.

3. In a medium bowl combine sugar, cinnamon, ginger, cardamom, allspice and black pepper. Remove 1/4 cup of the sugar-spice mixture, set aside to reserve for rolling the cookies.

4. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat the butter and sugar-spice mixture until light and fluffy, about 3 minutes.

5. Beat in egg and vanilla extract, combine until fully incorporated.

6. Slowly blend in dry ingredients mixing until just combined.

7. Using a small scoop (2 teaspoons) roll dough into balls and then into the reserved sugar-spice mixture. Place dough balls on prepared baking sheet about 1 1/2 inches apart.

7. Bake in preheated oven for 8 to 10 minutes.

8. Let stand on baking sheet two minutes before removing to cool on wire racks.

NOTES:

- Store cookies in an airtight container at room temperature for up to 3 days.

Snickerdoodles

INGREDIENTS

1 cup butter

1 ½ cups white sugar

2 eggs

1 tablespoon vanilla extract

1 tablespoon corn syrup

3 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

¼ teaspoon salt

¼ cup more of white sugar

2 tablespoons cinnamon

DIRECTIONS

1. Preheat your oven to 375 degrees.

2. Whip the butter and first sugar in a stand mixer until light and fluffy and then add the eggs, one at a time. Add the vanilla and corn syrup and continue to beat until the batter is smooth.

3. Meanwhile, in a separate bowl whisk together the flour, baking powder, soda and salt. Add to the butter and egg mixture and continue mixing until well combined.

4. Whisk the remaining white sugar and cinnamon together. Scoop up some of the dough with a spoon then using your hands roll it into a ball. Roll balls in the cinnamon sugar to coat then place on a parchment or silicon lined baking sheet, leaving about 2 inches between cookies. Lightly flatten the balls with your fingertips.

5. Bake for 12 minutes.

Read more at http://www.foodnetwork.ca/recipe/snickerdoodles/8576/#tlWEHtAkuob8TizW.99