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Recipe(s) of the Week




December 03, 2022




  • 12 oz fresh cranberries (about 3 cups)

  • 1 cup pomegranate juice see notes

  • 3/4 cup granulated sugar more or less to taste (see notes)

  • 1 cup pomegranate arils

  • 16 oz brie (two 8 oz wheels)

  • 1/4 cup honey

  • 1/2 cup candied walnuts

  • rosemary for garnish (optional)

  • crackers for serving


  • Combine the cranberries, pomegranate juice and sugar in a small saucepan and placing over medium-high heat. Bring it to a boil, lower heat to a simmer, and let it cook for about 5-10 minutes, or until the cranberries have all popped. Adjust sweetness to taste by adding more sugar, if necessary. Stir in the pomegranate aerils. Transfer to a glass container and cool completely. This can be done a few days in advance.

  • Preheat oven to 350°F. Place wheels of brie on ovenproof serving dishes or a parchment lined baking sheet and bake for about 7 minutes, or until the cheese is starting to soften. Top with the honey and cranberry pomegranate sauce, and return to the oven for about 2-3 more minutes, or until the brie gooey and soft.

  • Remove from oven, top with candied walnuts and garnish with rosemary, if using. Serve warm with crackers.




  • 1 tablespoon olive oil

  • ½ medium sweet onion, diced

  • 3 cloves garlic, minced

  • ¼ cup dry white wine

  • 1 (16-ounce) package frozen chopped spinach, thawed and squeezed dry

  • 1 (14-ounce) can artichoke hearts, drained and coarsely chopped

  • ½ teaspoon crushed red pepper flakes

  • 1 (8-ounce) package cream cheese, cubed

  • 1 (8-ounce) container sour cream

  • ½ cup freshly grated Parmesan

  • Kosher salt and freshly ground black pepper, to taste

  • 1 ½ cups shredded mozzarella cheese


  • Heat olive oil in a 10-inch cast iron skilletover medium heat.

  • Add onion and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic until fragrant, about 1 minute.

  • Stir in wine, scraping any browned bits from the bottom of the skillet.

  • Str in spinach, artichokes and red pepper flakes until warm and excess liquid has reduced, about 4 minutes.

  • Stir in cream cheese and sour cream until melted and heated through, about 5 minutes.

  • Remove from heat. Stir in Parmesan; season with salt and pepper, to taste. Sprinkle with mozzarella.

  • Preheat oven to broil on high. Arrange an oven rack 6-inches from the broiler.

  • Place skillet into oven and broil until golden brown and bubbly, about 3-5 minutes.

  • Serve immediately.



  • 4 ounces Cream Cheese ½ package, softened. I used Neufchatel light cream cheese.

  • 1/2 Cup Mayonnaise I used Kraft light version

  • 1 teaspoon Old Bay plus more for topping

  • 1/4 teaspoon dry mustard

  • 8 oz crab meat lump

  • 1 Tablespoon Gouda cheese shredded

  • 1 Tablespoon cheddar cheese shredded



  • Preheat oven to 350º.

  • Mix softened cream cheese with mayonnaise, Old Bay Seasoning, and dry mustard in a large bowl with an electric mixer until smooth.

  • Gently fold in lump crab meat being careful not to break up the lumps.

  • Spoon dip into an oven safe dish.

  • Sprinkle with cheeses.

  • Sprinkle with extra Old Bay Seasoning.

  • Bake for 30 minutes. Brown slightly under broiler on low.

  • Optional: Top with sliced green onions.

  • Serve the crab dip with crackers, tortilla chips, or a baguette sliced and toasted.


  • Past Hall of Fame Recipes

    UBC Cinnamon Bun Recipe

    YIELD: 18 Large Cinnamon Buns


    3 cups (750mL) milk
    6 tbsp (90mL) butter
    6 tbsp (90mL) plus 1 tsp (5ml) granulated sugar
    1 tbsp (15mL) salt
    ½ cup (125mL) warm water
    2 envelopes active dry yeast
    2 large eggs
    9 cups (2.25L) all-purpose flour
    ¾ cup (175mL) melted butter
    1¼ cups (300mL) granulated sugar
    2 tbsp (30mL) cinnamon


    Scald Milk. Stir in butter, 6 tbsp sugar and salt. Cool to lukewarm.
    Dissolve remaining 1 tsp sugar in warm water. Sprinkle yeast over water mixture. Let stand in a warm place for 10 minutes. Stir.
    In a large mixing bowl, combine lukewarm milk mixture with eggs. Stir in dissolved yeast mixture.
    Add four to five cups of the flour and beat well for 10 minutes. With a wooden spoon, gradually add enough of the remaining flour to make a soft dough.
    Turn out on to a lightly floured surface and knead until smooth and elastic, adding additional flour as needed. This is a soft dough!
    Place dough in a well-greased bowl and roll around to grease all sides of the dough. Cover with a damp cloth and let rise in a warm place until dough doubles in size, about one hour.
    Punch down dough and turn out onto a lightly floured surface. Divide dough in half.
    To fill, roll out each piece of dough into a 9 x 18-inch rectangle. Spread 1/4 cup of melted butter evenly onto each rectangle.
    Combine sugar and cinnamon for filling. Sprinkle onto the rectangles. Roll dough up like a jelly roll, starting from the long side. Cut into 2-inch slices.
    Place remaining ¼ cup of melted butter into the bottom of a 16½ x 11½ x 2½-inch pan. Arrange slices in the pan and cover loosely with greased wax paper.
    Let rise in pan until doubled in size, about 45-60 minutes.
    Preheat oven to 350°F (180°C).
    Bake for 35-40 minutes.
    Remove from oven and immediately invert onto a serving tray.

    Nearly 65 years of UBC Alumni remember the pillowy softness and caramelized edges of the UBC Cinnamon Bun as a quintessential part of the UBC experience. But where did it all begin?
    The UBC Cinnamon Bun recipe was first perfected by Hungarian Baker Grace Hasz in 1954. Within a few years she went from baking two dozen to a staggering 120 dozen per day as the bun grew in popularity.
    Grace baked cinnamon buns for UBC until her retirement in 1971. She baked by instinct and never wrote the recipe down, though her grandson has recorded his attempts to recreate the original recipe from memory.
    A few things have changed since 1955 – the original recipe used margarine, a holdover from war-time butter shortages, and was said to have so much cinnamon the filling looked black – but the association between UBC and great cinnamon buns has never diminished.
    Today’s recipe is still made from scratch every day, using real butter and simple ingredients. Next time you’re craving a cinnamon bun, you’ll find them in most UBC Food Services locations. But go early – they often sell out!



    The Best Carrot Cake Ever



    6 cups grated carrots

    1 cup brown sugar

    1 cup raisins

    4 eggs

    1 1/2 cups white sugar

    1 cup vegetable oil

    2 teaspoons vanilla extract

    1 cup crushed pineapple, drained

    3 cups all-purpose flour

    1 1/2 teaspoons baking soda

    1 teaspoon salt

    4 teaspoons ground cinnamon

    1 cup chopped walnuts


    -In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.

    -Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.

    -In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.

    -Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.




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