Time 10m Yield 3/4 cup of sauce Number Of Ingredients 9 Steps:
In saucepan, combine all ingredients. Simmer uncovered, 10 minutes. Brush ribs or chicken with sauce during last 10 minutes of grilling or broiling.
Time 1h15m Yield 6 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (180 degrees C). Heat oil in a skillet set over medium-high heat. Cook onion, celery and pepper until softened, about 5 minutes. Stir in ketchup. Remove pan from heat and divide sauce mixture in half. Combine one half of the sauce with ground beef, breadcrumbs, egg, salt and pepper. Mix gently. Pat mixture into a lightly greased 9-x 5-in (2 L) loaf pan. Bake for 1 hour or until an instant read thermometer reaches 160 degrees F (70 degrees C). Rest for 5 minutes. Reheat the reserved sauce mixture. Slice meat loaf and serve with sauce.
Time 50m Yield 12 Number Of Ingredients 16 Steps:
Preheat the oven to 350 degrees F (180 degrees C). Grease two 9-inch (23 cm) round cake pans and line the bottoms with parchment paper. Stir the flour with the baking powder, cinnamon, baking soda, nutmeg and ginger into a bowl. Stir the ketchup, water and colouring in a separate bowl. Set aside. Beat the butter and blend in the sugar in a large bowl until smooth. Beat in the eggs. Add the flour mixture and ketchup mixture. Beat on low, scraping down the bowl as needed, until combined. Increase the speed to medium-high and beat for 1 minute. Divide the batter evenly between the prepared pans. Bake for 30 minutes or until the centre springs back when touched lightly. Cool the cakes for 15 minutes before turning onto a rack to cool completely. Frosting: Beat the cream cheese, butter and vanilla on medium speed for 2 minutes or until smooth. Gradually beat in the sugar on low, scraping the bowl as needed. Beat on high until fluffy. Frost between the cake layers and over the sides and top of the cake. Makes 12 servings.
Time 25m Yield 1 1/2 cups Number Of Ingredients 7 Steps:
Whisk together ingredients and simmer in a saucepan for 20 minutes or until thickened. Allow mixture to cool and refrigerate until needed.
Time 3h30m Number Of Ingredients 11 Steps:
Trim, quarter, and place tomatoes into a large stockpot. Bring to a boil stirring occasionally. When tomatoes have softened, either blend with a hand blender or run through a food mill. If using a food mill the skins and seeds can be discarded. Reserve 1 cup of tomato juice (for thickening later.) Simmer down to about half the liquid* (2-3 hours.) Add the vinegar, tomato paste, sugar, and spices; bring to a simmer. Meanwhile, place 1/3 cup of Thermflo into a bowl. Slowly whisk in the reserved tomato juice and whisk into the simmering tomato ketchup. Pour ketchup into jars and place lids and bands on, (don’t screw tightly shut.) Place jars into a large stockpot. Pour hot tap water in at least halfway up. Boil 10 minutes covered from the time the water boils. Remove jars with a jar lifter and screw each jar tightly shut using a kitchen towel. Check if the lids are sealed AFTER 24 hours (they need to seal on their own first.)
Time 1h30m Yield 16 servings Number Of Ingredients 15 Steps:
Heat oven to 350°F. Spray 2 (9-nch) round pans with cooking spray. Line bottoms of pans with parchment. Combine flour, baking powder, baking soda and spices; set aside. Mix ketchup, water and food coloring in separate bowl until blended. Beat 3/4 cup butter and brown sugar in large bowl with mixer until light and fluffy. Blend in eggs, 1 at a time. Add flour mixture alternately with ketchup mixture, mixing well after each addition. Pour into prepared pans. Bake 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely. Beat cream cheese, vanilla and remaining butter in large bowl with mixer until blended. Gradually add powdered sugar, beating well after each addition. Beat on high speed until light and fluffy. Stack cake layers on plate, filling and frosting with cream cheese mixture.
