Spring

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Spring Recipes:

Milkshake

Pad Thai

Vanilla Cupcakes with Chocolate Icing

Milkshake

Ingredients:

• 12 ice cubes
• 2 cups milk
• 3/4 cup sugar
• dash of vanilla

• chocolate sauce
• maple syrup
• any other flavour you may please

Directions:

1. Blend everything together to desired thickness.

Pad Thai

Ingredients:

• 2 chicken breasts, cooked in olive oil and finely chopped
• 1 garlic clove, minced
• 1 medium onion, sliced in thin strips or finely diced
• 1 pepper, sliced in thin strips
• other vegetables to your preferred taste
• 8 oz ricw noodles
• 1/4 cup chopped roasted peanuts (to garnish)
• chopped cilantro (to garnish)

• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 1/4 cup lime juice
• 1/4 cup vegetable or chicken broth
• 2 tbs peanut butter
• 2 tsp sesame oil
• 1 tbs hot chili sauce (optional)

Directions:

1. Cook chicken breast in olive oil. (You can also replace the chicken with chopped sausage, rotisserie chicken, other meat, shrimp or tofu.)
2. Whisk together sauce ingredients and put aside.
3. In a large saucepan heat 2 tbs of vegetable or olive oil. Add the garlic and let simmer for a minute. Add the onions, pepper, and other vegetables. Fry without burning for 3-4 minutes.
4. While the vegetable ingredients are cooking, cook the noodles in boiling water as directed on the package. Add 1 tbs of oil to water. The noodles will cook quickly. When done, drain and rinse in cold water.
5. Add the soy-peanut butter sauce and chicken to the vegetables. Let it come to a simmer.
6. Add the cooked noodles to the vegetables & sauce. Toss to combine.
7. Divide amongst individual bowls and garnish with peanuts and cilantro.

Vanilla Cupcakes with Chocolate Icing

Ingredients:

• 2 cups flour
• 1/2 tsp salt
• 2 tsp baking powder
• 1/2 cup butter
• 1 cup sugar
• 2 eggs
• 1 cup milk
• 1 tsp vanilla

• 1 3/4 cups cofectioners' sugar
• 1/2 cup cocoa powder
• 6 tbs unsalted butter, room temperature or melted
• 1/4 cup milk
• 1 tsp vanilla

Directions:

1. In a bowl, sift together the confectioners' sugar and cocoa powder.
2. Add butter, milk, and vanilla.
3. Mix or stir until smooth and free of lumps.
4. If icing is too runny, add a little icing sugar to thicken it. If the icing is too thick, add a little milk to thin it out.

1. Cream butter and sugar until light and fluffy. Beat in eggs one at a time.
2. Mix flour, baking powder, and salt. Add to mix alternating with milk. Stir in vanilla.
3. Bake at 375° for 18 minutes.

Milkshake

Pad Thai

Vanilla Cupcakes with Chocolate Icing

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