1. CHAI
Chai tea is a rich and complex beverage, brewed strong with a combination of spices and is diluted
with milk and sugar, that has been savored for centuries in many parts of the world.
INGREDIENTS DIRECTIONS
3/4 cup Water 1. Boil water, add the loose black tea leaves, let it
1/4 cup Milk (if you are using skim or steep for a couple of minutes until it is dark in
1%, use half milk and half water) color
Sugar (to taste) 2. Add fresh ginger, crushed pods of green
2 tsp Loose black tea leaves cardamom, cinnamon stick, fennel seeds,
(ideally Assam or Ceylon tea) peppercorn, dried oranges and cloves (the last
2 Green cardamom pods two are optional).
(crushed) 3. Pour the milk and let it sit for 5 mins, stirring
2-3 whole Black peppercorns (whole) occasionally.
1/4 tsp Fennel seeds 4. Place on medium to low heat for 10, letting it
1-2 pcs Cinnamon sticks simmer.
2-3 thin slices Fresh ginger (with skin) 5. Add sugar / honey to taste.
6. Pour into a cup through a sieve to strain out tea
Optional:
leaves and spices.
Dried orange peel and cloves (to taste)
Makes 1 cup

2.
PUMPKIN SPICE COOKIE
(Makes 24-36 cookies)
INGREDIENTS
DIRECTIONS
A
1c Unsalted, softened butter 1. Blend A first then B, without the egg.
3/4 c Sugar 2. Blend in egg.
1/6 c Molasses 3. Mix dry (C) separately, mix in.
4. Bake at 400 degrees for 12 minutes.
B
1c Pumpkin puree
1 tsp Vanilla
1 Egg
C
1c Pastry flour
1c Bread flour
(we should be able to just use 2 c
regular flour)
1 tsp Baking soda
1.5 tsp Cinnamon powder
1/4 tsp Salt
1/4 c Crystallized ginger

3.
PUMPKIN SPICE COOKIE
(Makes 30 cookies)
INGREDIENTS DIRECTIONS
A
1½ c Unsalted, softened butter 1. Preheat oven at 350°F. Line baking sheets with
1¼ c White sugar parchment paper.
2. Sift together (C) and whisk to combine.
B
3. In a separate large bowl, beat together (A) until light
¾ c Pumpkin puree
and fluffy
¼ c Molasses
1 tbsp Vanilla 4. Add (B) to butter mixture (A) and beat until smooth.
2 Large Eggs 5. Sprinkle chopped ginger candy and mix evenly.
6. Slowly add resulting (C) . Stir the components
C
consistently after each addition
2½ c All purpose flour
¾ tsp Baking soda 7. Roll into 1 ½ to 2 inch balls and place on the baking
2 tsp Ground Cinnamon sheets (dip your hands in water to make it easier!)
½ tsp Salt 8. Bake for 8 - 12 minutes (preferably on the middle rack).
½ c Chopped crystallized ginger
9. Let it cool, then serve !
candy (finely)

4. Spinach Quiche
INGREDIENTS DIRECTIONS
Crust Crust
2 pinches Salt 1. Preheat oven to 350 Celsius.
2. Peel Russet potato and slice thinly using a mandolin.
1/4 tsp Pepper 3. Toss potato slices with all other ingredients
2 tsp Ground Parmesan cheese 4. Line bottom of crust pan using potato slices and repeat once to
create a thicker layer.
1 Medium Russet potato
5. Bake for 10 minutes.
1 tsp Corn Oil
Filling
Filling
1/2 cup Butter 1. Preheat oven to 375 degrees F (190 degrees C).
3 cloves Garlic (chopped) 2. In a medium bowl, whisk together eggs and milk. Season with salt
and pepper.
1 Small onion (chopped)
3. In a medium skillet, melt butter over medium heat.
1 (10 ounce) pkg Frozen chopped spinach 4. Sauté garlic, onion and mushroom in butter until lightly browned,
(thawed and drained) about 7 minutes.
5. Add Spinach and continue to sauté for 7 more minutes.
1/3 cup Oregano, parsley and basil 6. Stir in 3/4 cup Cheddar cheese and herbs. Season with salt and
(finely chopped) pepper.
7. Spoon mixture into pie crust.
1 (4.5 ounce) Can mushrooms (drained)
8. Pour egg into the pie crust, allowing egg mixture to thoroughly
227 grams (10 ounce) Shredded Cheddar cheese combine with spinach mixture.
Salt and pepper (to taste) 9. Bake in preheated oven for 15 minutes. Sprinkle top with
remaining Cheddar cheese, and bake an additional 35 to 40
4 Eggs (beaten) minutes, until set in center. Allow to stand 10 minutes before
1 cup Milk serving.