Slice the breasts in half horizontally to make 4 chicken cutlets
Sprinkle each side with salt and pepper
Place in flour and coast both sides
Put in a hot pan 2 1/2 TBSP of butter and cook cutlets for 2-3 minutes or until golden. Then turn and cook the other side for about 1-2 minutes. Move chicken to one side of the pan.
In the same pan, turn down heat to medium and add garlic and remaining butter. Stir quickly to make sure garlic does not burn.
Add vinegar, soy sauce and honey. Stir to combine and simmer until slightly thickened
Turn chicken and coat with sauce til chicken is cooked. If sauce gets too thick add some chicken stock or water and stir.
Remove chicken serve by drizzling sauce over chicken.
Note: You can substitute chicken for pork chops, shrimp or fish
1 -6 tbsp. (15 ml) brown sugar (depending on your sweetness taste
½ tsp. (2ml) prepared mustard
¼ cup (60 ml) Crosby’s/Grandma Fancy Molasses
½ cup (125 ml) tomato ketchup (no salt added ketchup)
Pinch black pepper
¼ lb. (100 g) lean pork or low salt bacon, diced (I fry the bacon til crisp and add them to the beans when beans are almost done so they don’t turn soggy)
Directions
Sort and rinse beans. SOAK BEANS OVERNIGHT in cold water. Drain.
Add 5 cups cold water, cover, heat to boiling, then simmer 30 minutes or until nearly tender. Drain.
Place onion slices on bottom of 6-cup flameproof casserole dish.
Add remaining 7 ingredients in with the beans, stirring gently to combine
Pour entire mixture into casserole dish. Add enough water to cover mixture, and place sliced lean pork on top.
Cover with lid and bake in oven at 250°F for 5-7 hours. Add water as needed to keep beans covered.
(This part is originals to the recipe, but I don’t feel you need to this) When beans are tender, remove 1 cup of beans, mash, then stir back into pot carefully. Cover and continue to bake. One hour before serving, remove cover to darken up the beans. Add additional brown sugar if needed to taste. Salt to taste.
Mix cream and sugar together and put in microwave to heat (1 minute) or until bubbles
Mix everything together and put in serving dishes
Cover and put in refrigerator for 3 hours
Top with fruit and serve with pound cake
Options
Add a Shortcrust pastry(Remember to double quantity of Posset)
175g (6oz) plain flour, plus extra for dusting
75g (3oz) cold butter, cubed
1 tbsp icing sugar
1 egg, beaten
To make pastry, put iflour, butter and icing sugar in a food processor and pulse until mixture looks likes breadcrumbs. Add the egg and pulse until mixture comes together. Empty mixture onto a floured work space and lightly knead (do not overwork). Rollout and line the bottom of a quiche or pie plate. Prick the base with a fork and chill in the refridgerator for about 30 minutes.
Preheat oven to 400 degrees F (200 C) and bake for 15 minutes or until a pale golden. Allow to cool.
After making the posset add to crust and chill in the fridge for at lease 4 hours or overnight until set
Serve with berries and dust with icing sugar.
Optional: Before baking you can line the pie cust with parchment paper and weight down baking beans. Remember to remove the parchment paper 5-7 minutes before done.
Posset Options: Make a vanilla bean (vanilla extract) 1 tsp, posset. Garish with toasted coconut or banana
2 Tablespoons icing (confectioners) sugar for dusting
Option: 2-3 Tablespoons of poppy seeds
Directions
Preheat the oven to 325 degrees F. Grease a 9-inch cake pan (I use a springform pan) and cover bottom with parchment paper
Melt the white chocolate in a microwave oven or double boiler
Add melted chocolate to a large bowl and whisk in the olive oil then the eggs
Add the yogurt, sugar, lemon zest, lemon juice and vanilla and whisk together
Add the almond flour, salt, baking powder and nutmeg and continue to whisk till smooth
Add the flour and whisk making sure there are no lumps. Scrap the bowl with a spatula to make sure the batter is well combined
Pour batter into the cake pan and bake for 45-65 minutes or until golden brown and a toothpick inserted comes out clean
Allow the cake to rest for at least 15 minutes, then slide a knife around the edges of the pan and place cake onto a cooking rack for another 30 minutes.
Place cake onto a plate and lightly dust the top with icing (confectioners) sugar and serve (excellent with fresh fruit)
Put into a 350 degree F, preheated air fryer for 10 minutes
Let cool and spray with a little oil or dunk in milk, then roll into cinnamon-sugar mixture or drizzle a glaze overtop. (You don’t need to do this if you’re watching your sugar intack or use a sugar-free option, see below)
Glaze Options:
You could coat bites with a mixture of 3 parts icing sugar to 1 part milk (more liquid makes it thinner). The liquid used in a powdered sugar glaze can be simply water or milk mixed with a flavoring, or the liquid itself can impart flavor. Citrus juice like orange, lemon, or lime juices can be used as well as any kind of liquore. Powdered Sugar Glaze Flavor Options: Vanilla Glaze: Powdered Sugar, Milk, Vanilla Extract (this is the kind of glaze used to make classic glazed donuts) Almond Glaze: Powdered Sugar, Milk, Almond Extract Lemon Glaze: Powdered Sugar, Lemon Juice, Lemon Zest Orange Glaze: Powdered Sugar, Orange Juice, Orange Zest Lime Glaze: Powdered Sugar, Lime Juice, Lime Zest Coffee Glaze: Powdered Sugar, Coffee Apple Cider Glaze: Powdered Sugar, Apple Cider, Cinnamon
Making powdered sugar (confectioner’s sugar)
You will need a high-powered food processor, or coffee grinder or blender. Ensure it is clean and free of moisture. Add granulated sugar and blend until it is fluffy and smooth. Put though a fine strainer and return any clumps to be processed again. A cup of granulated sugar should yeld about 2 cups of powdered sugar.
Sugar Free option:
¾ cup Sugar Free Granular Alternative (such as Splenda)
2 tablespoons Cornstarch
2 teaspoons Milk (or water)
½ teaspoon Vanilla Extract (or other extract for taste)
Mix together to form a glaze
Note: These can be frozen and then reheated into a microwave for a few seconds.
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