Welcome, Daring Cooks! Your hosts this month are Barbara of Barbara Bakes and Bunnee of Anna+Food. May's Daring Cooks Challenge is to create a Mexican dish worthy of a Cinco de Mayo celebration using a homemade enchilada sauce. We've chosen a Stacked Green Chile & Grilled Chicken Enchilada recipe using tomatillos. We recognize that some of you may not have access to fresh or canned tomatillos, or you may have already mastered a tomatillo sauce, so feel free to make any homemade Mexican style sauce that will challenge you.

To download the recipe in .pdf format, click HERE!

This is Esther from The Lilac Kitchen!

The challenge I would like to set you this month is to try a very British dish and a very British ingredient.

The actual recipes (I am giving you a choice) are pretty simple really but the cooking method and the core ingredient are something that many people do not use or do on a regular basis if at all.

Those of you who know me might be surprised that as one of the early Alternative Daring Bakers I’m not doing a gluten-free recipe but we have just had one of those and I wanted to do a traditional British pudding and honestly a gluten-free traditional British pudding is a rare beast but the type I have chosen are very easy to convert.

To download the recipe in .pdf format, click HERE!

Hi there! I’m Wolf of Wolf’s Den. For this Challenge, I chose a popular pan-Southern classic called Brunswick Stew.

Brunswick Stew has a long, and oft debated history. Brunswick, Georgia claimed that the first Brunswick Stew was created there in 1898. There is, at the Golden Isles Welcome Center on Interstate 95, a bronzed stew pot with a plaque proclaiming this fact.

However, Brunswick, Virginia claims that the first Brunswick Stew was created there by a camp cook named Jimmy Matthews in 1828, for a hunting expedition led by Dr. Creed Haskings, a member of the Virginia State Legislature for a number of years. He was said to have used squirrel in the original Brunswick Stew created for the group when they returned.

To download the recipe in .pdf format, click HERE!

THE DARING BAKERS MARCH 2010 CHALLENGE: ORANGE TIAN

I’m Jennifer from Chocolate Shavings and I’ll be your host for the March 2010 Daring Bakers challenge! I’ve spent the last couple weeks obsessively going through my ever-growing cookbook collection and browsing the recipes I’ve made in the last few months to find the perfect DB challenge… and I think I got it! It should be a fun one!

In my kitchen, citrus-desserts have always been a favorite so I bring you… Orange Tian! This is a scrumptious dessert that I made for the first time a few months ago at the Alain Ducasse Cooking School in Paris, France.

To download the recipe in .pdf format, click HERE!

Hi! We are Eleanor and Jess, otherwise known as MelbournefoodGeek and Jessthebaker in the forums. We spent a whole afternoon on a scorching summers day, experimenting with this months challenge and my stocked freezer is very thankful for it. This month we bring a favourite comfort food. Not only is it naturally gluten free but it is versatile enough to suit everyones taste buds. As a shift worker, I eat out of the freezer a lot and as students, both Jess and I like to eat cheap, quick and simple. The only thing better then this is mashed potato with loads of butter and a little goats cheese...... I was never allowed this growing up because mum detested it for its glugginess. I claim it was just because she never had the good stuff. We bring you risotto!

To download the recipe in .pdf format, click HERE!

We (Aparna and Deeba) are setting the Daring Bakers a challenge this month to make their own Tiramisu, from scratch.

MASCARPONE + SAVOIARDI BISCUITS + ZABAGLIONE = TIRAMISU!

This divine Italian dessert translates to mean ‘pick me up’, supposedly referring to the ‘kick’ provided by the strong coffee, sugar and alcohol in it!
On the other hand, a slight mistake in spelling it as "Tiramuso" could end up meaning that you were "pulling a sulky face"! Classic tiramisu is made of alternate layers of espresso soaked ladyfinger biscuits and a cream made from mascarpone cheese and zabaglione (an egg custard).

To download the recipe in .pdf format, click HERE!

Hi! I’m Michele from Veggie Num Nums, and for this month’s challenge I thought I’d do something a little bit different—I was never good at thinking inside the box.

The challenge is to prepare a Mezze (pronounced “mez-ay", although many people seem to pronounce it as "mezz”) Table including, but not limited to, homemade Pita bread and Hummus. If you’re not familiar with mezze, it’s more of a style of eating than a specific recipe or recipes. Mezze is a bunch of small dishes served all at once—sort of like the Middle Eastern version of Spanish Tapas. It can be served as appetizers before a meal, or as the meal itself.

To download the recipe in .pdf format, click HERE!

The January 2010 Daring Cooks’ Challenge was hosted by cuppy of cuppylicious. She chose Satay!

I’m Cuppy, and Cuppylicious is my digital recipe box. As a half-Thai, I get asked regularly if I know any Thai recipes. The category of “Thai” is considerably sparse compared to my list of Indian recipes. There is one, however, that is clearly Thai-influenced, but without the two things that make me shrivel and hide from Thai food – spicy hot peppers and fish sauce.

Nearly a decade ago, I purchased a cleverly titled book called “1000 Recipes” by Martha Day. To this day, I’ve only ever used one of the thousand: Pork Satay with Peanut Sauce. Yes, the very British Martha Day has a very British interpretation of a classic Thai dish.

To download the recipe in .pdf format, click HERE!

The January 2010 Daring Bakers’ Challenge was hosted by Lauren of Celiac Teen. She chose Gluten Free (or not) Graham Crackers and Nanaimo Bars!

Hello Everyone! I hope you’re all enjoying the new year! Considering I have Celiac and can’t digest gluten, I thought it would be fun to teach everyone how to bake gluten free, if they’d like. This month we’ll have the option of one or two challenges. The first mandatory challenge will be learning how to make crackers – specifically graham wafers. And the optional challenge will be about learning the chemistry of gluten-free flours and seeing how sometimes a restriction can make the end-product even more exciting!

To download the recipe in .pdf format, click HERE!

The December 2009 Daring Bakers’ Challenge was hosted by Anna of Very Small Anna and Y of Lemonpi. They chose Gingerbread Houses!

Anna: The recipe I tested is from Good Housekeeping - I chose it because it was simple and required only ingredients I personally always have in my kitchen. Plus, it was so funky I HAD to try it, and luckily that worked out. I made my house around Halloween and decided to take advantage of the spooky goodies I could only get at that time of year.

Y: I tested a Scandinavian recipe from The Great Scandinavian Baking Book. I chose a Beatrice Ojakangas' recipe because I love her book, and usually have great success with her recipes. I was also attracted to the ingredients she had in her gingerbread.

To download the recipe in .pdf format, click HERE!