Comfort Food Recipes
YOUR Comfort Food Recipes
A cookbook compiled by CBC Kitchener - Waterloo
Photos by iStockphoto unless noted
CROCK POT ROAST BEEF
Few things in life are as comforting as the savoury aroma of roast beef slow cooking in a crock pot on a chilly fall day. Enjoy this classic from my kitchen.
One beef roast (your choice of cut, I usually use inside round)
1 can of beef bouillon or some type of broth (dry French onion soup mix will also do the trick)
1 head of minced garlic
2 diced potatoes
2 diced carrots
Half a diced onion (your choice of type)
1/2 cup of water (1 cup if using dry soup mix)
Any other spices you enjoy
Add all ingredients into your crock pot and stir. Add the spices to taste. Turn on the heat (high or low, depending on when you want to eat), close the lid and go about the rest of your day.
Amy Wale - Mom's Shepherds Pie
My recipe comes courtesy of my mom.It reminds me of fall and family and comfort.I made it just last night for myself and my fiancee and it brings me back to my childhood. I've updated it a bit.I use red wine and ground turkey instead of beef but its still delicious and tastes like home.
1 Lb of ground turkey (beef or chicken would be good too)
2 tsp olive oil
2 cups of chopped veggies (sweet potatoes, carrots, parsnips, mushrooms, onion, peppers)
2 bay leaves
1 can of corn
1/2 cup of red wine
1/2 cup of chicken stock
1 tbsp of flour
3 tbsp butter
1/2 cup milk
salt and pepper
1/2 cup shredded cheese
1. Peel and cut up potatoes and cook until soft enough to mash. Add milk and butter and mash until creamy. Add shredded cheese stir, cover and set aside.
2. Put ground turkey in a heavy pot and cook over med-high heat, breaking up into small chunks. When it's cooked, remove from the pan and set aside.
3. Add your veggies to the pot with the olive oil and cook stirring occasionally until the veggies are cooked. Add the meat back in and the bay leaves, wine and chicken stock, continue to stir. Sprinkle the flour over the mixture and stir. Sauce should thicken.
4. Season with salt and pepper and paprika to season.
5. Spoon you meat veggie mix into a large casserole dish.
6. Top with your mashed potatoes and smooth the top.
7. Bake in a 375 oven for 25-30 min.
8. Enjoy with a nice salad.
Comforting Leek and Potato Soup
5 large Ontario leeks
3 large local potatoes (or 5 medium potatoes)
5 cups of chicken stock
1 cup of light cream
3 tablespoons of butter
Sea salt and white pepper to taste
1 tablespoon of chopped local chives as garnish
Clean leeks, remove ends, & chop into 1/4" disks. Saute in butter until softened. Peel & slice potatoes; add stock, salt & pepper & potatoes to leeks; simmer 30 minutes or until potatoes are softened. Using a stick blender, blend soup together. Over low heat, add cream and stir until incorporated.
Serve with French bread and butter.
"My favourite comfort
food is leek and potato soup. It has to be homemade with fresh, local ingredients and accompanied with fresh bread and butter. Yum!"
Cynthia Brubacher Noel
This was a favourite in my childhood and now for my family too:
2 cups cooked, diced chicken
2 cups milk
1 tsp salt
2 tbsp flour
3 tbsp butter
1/8 tsp pepper
1 tbsp minced parsley
1.) Melt butter in top of a doubleboiler; add flour and seasoning until well blended; slowly add milk, stirring constantly until a smooth, thickened sauce is formed.
2.) Add chopped chicken to white sauce and heat thoroughly.
3.) Add beaten egg and parsley and blend together.
4.) Serve open face on a hamburger bun.
Mennonite Community Cookbook, 1950, p. 92.
Butternut Squash Soup
Amanda Grant, Associate Producer, CBC KW
1 butternut squash
2 sweet potatoes
1 can coconut milk
1 tbsp yellow curry paste
1 Spanish onion
4 cups (or so) of vegetable broth
Cut butternut squash in half, peel sweet potatoes and roast with olive oil, cinnamon, nutmeg, salt and pepper at 350 F for 1 hour.
In large pot, put olive oil and diced onion, saute until onions are soft and clear.
Add roasted squash and sweet potatoes, curry paste (to taste), coconut milk and broth.
Cook for 20 minutes then using a hand blender puree (or a food processor but let it cool first if you're moving the soup from the pot to the processor.)
on the side.
Ham stock soup
In large saucepan, cover ham bone with water.
Add chopped onions and chopped celery (particularly celery leaves), about 1 cup of each.
Bring to a boil and simmer for approximately 30-45 minutes.
Remove ham bone and strain stock, if you wish.
Return stock to saucepan and add 1 28 oz. can diced tomatoes. Bring to a boil. Start checking for flavour and add salt and pepper if necessary.
Remove meat from ham bone and place in simmering soup.
Start adding what you wish. If using barley, remember that barley has to cook for approximately 30 minutes. You can also add lentils (red or green). Barley swells, while lentils do not. Start with approximately 1/2 cup barley and 1/3 cup lentils.
I also always add chopped carrots, celery, and sometimes other vegetables I may have on hand, such as chopped cabbage or green beans.
When barley and vegetables are cooked (vegetables need only 20-30 minutes), I sprinkle chopped parsley in for colour and flavour.
Thayir sadam (yogurt rice or curd rice)
Pras Rajagopalan, Executive Producer, CBC KW
GRILLED CHEESE SANDWICHES & TOMATO SOUP
Erica Johnson, Co-Host, CBC Marketplace
-Take two slices of whole wheat bread (or sourdough to fancy it up)
-Lightly butter one side of each slice
- Heat frying pan, and place one slice of bread, butter side down into pan
-Layer bread with cheddar cheese (or cambozola – I swear this is amazing)
-Place second slice of bread on top, butter side up
-As cheese melts, and bread turns golden brown, flip sandwich to toast second side
-Meantime, empty can of your favourite tomato soup into pot, add can of milk (not water) and stir
-Voila! Dinner’s on (oh – you should probably add some veggies)
"I grew up in a family of five kids, which my parents quickly figured out was perfect for KDD - Kitchen Duty Days.
This meant, during the school week, every kid got one day to cook dinner (and vacuum, sweep, fold laundry, make school lunches for the next day, feed the cats and dogs, and clean up dinner dishes).
Needless to say, we all dreaded KDD – but it also gave us kids the chance to ensure we’d each have at least one meal a week that we liked! My KDD speciality was Grilled Cheese Sandwiches and Tomato Soup Monday. Not exactly exotic, but tasty - and preferable to Tuna Casserole Tuesday.
These days, whenever I need comfort food, that’s still what I make. Maybe ‘cuz it’s so darn easy. Maybe it’s the fond childhood memories. Or maybe it’s just the joy of dipping a perfect combination of gooey melted cheese and crunchy bread into warm, creamy soup. Whatever the reason, it’s a fave - especially on colder nights, or when the rain won’t let up (did I mention I live in Vancouver?)."
Host of Q
A chip sandwich.
Liberally butter a slice of wheat bread. (No white bread! It's important to make healthy decisions!) Then empty half the contents of one bag of Lays salt & vinegar potato chips onto the buttered slice (note: foodies may want to use Miss Vickie's). Take another slice of bread and place on top and firmly press down to catch any wayward chips. Then slice in half and voila! Chip sandwich.
I may have made one of these sandwiches in front of the TV in wee hours on certain occasions in the past. I may.
Tenille Bonoguore - CBC KW Parenting Columnist
2 slices of white bread - the fresher the better
Handful of thick-cut french fries
Tomato sauce (aka ketchup)
Butter first slice of bread. Pile on as many chips as you think it can hold, then add a few more. Drizzle with sauce. Top with second slice of buttered bread.
Let sit for a moment so bread can soften and flavours can mingle.
Devour with a drink of iced coffee or chocolate milk.
The good old Aussie Chip Sanga
Photo: Gaetan Lee/Wikimedia Commons
Spam, Rice, Seaweed
Matthew Kang, Reporter, CBC KW
Spam gets kind of a bad rap in North America, but in Korean culture, the American tinned meat is revered.
It goes back to the Korean War in the 1950's, when there was barely anything for the civilian population to eat, and Spam was brought in by American G.I.'s.
We've loved it ever since, and it is often given around this time of year as a gift for "Chuseok", which is a major harvest festival, kind of like Thanksgiving.
- 1 can of Spam
- 1 cup of rice
- Square salted seaweed (You can usually find these at as Asian grocery store. It's the kind of seaweed that is used in making sushi.)
Just slice the Spam vertically so that you get rectangle shaped pieces, and put them on a frying pan. Cook the rice either with a rice cooker or use a pot.
Cut the seaweed into rectangles as well, then when everything is ready, use the seaweed pieces to grab hold of the rice as you eat.
Homemade Chicken Soup
Normally we will have bought a pre-roasted chicken or two for a meal and I will strip the remaining meat from the carcass prior to boiling it up for stock.
Once the stock is ready, bones and stuff removed, I add pearl barley and as many of the soup appropriate vegetables we have in the house that need to be used up as well as any leftovers that would work.
When that is cooked, I cut up the meat saved from the carcass's and add it in spicig it up to taste.
By this point the soup is rather thick with all the ingredients and could easily become a stew it you thickened the stock just a bit. No thickening for me though.
A big steaming bowl with a toasted garlic and butter bagel is true comfort food.
"Growing up my Mom would occasionally make homemade soup and it was great, but usually she was too busy for it. When I got out on my own I found I needed to make every food dollar count and started making lots of things at home that others bought and homemade soup has always been a favourite."
You will need:
7-8 pieces of bacon, cut into lardons
1 onion, diced
1 can of sliced potatoes
4 large eggs
1/2 cup of milk
Shredded cheese, gouda, cheddar, jarlsberg or gruyere work best
Salt and pepper
1. Heat a large cast iron pan until it starts to smoke. Throw in the bacon, cook until they begin to brown. Once bacon has browned remove from pan, drain meat on a paper towel. Drain the grease out of the pan and wipe down with a paper towel to avoid the dish from becoming too greasy. Once most of the grease has been removed, place pan back on element.
2. Add onion to pan and fry in remaining bacon grease until they become translucent. Meanwhile crack the eggs and combine into a bowl with milk and salt and pepper. Whisk ingredients together thoroughly and set aside.
3. Add canned potatoes. Cook for 1 to 2 minutes, then add bacon back to pan.
4. Add egg and milk mixture to pan and cook, moving the eggs around constantly. The idea here is that the eggs solidify in small pieces creating a mixture of egg, bacon, potato and onion. Once the egg is thoroughly cooked, stir in the shredded cheese and add salt and pepper to taste.
5. Let cool for a couple of minutes, serve.
Colin Butler, Reporter, CBC KW
"While it's considered comfort food in my family, it will be of no comfort to your cardiologist. I personally recommend putting a little bailey's in your offee to counteract its blood-congealing effects and lubricate your circulation."
"My dear father was blessed with two daughters, but no sons. So the only way he could get my sister and I to watch the Superbowl with him was to bribe us with his famous chili that he only made once a year.
it up at half
for at least
2 tbsp olive oil
2 garlic cloves
2 medium onions, chopped
1.5 lbs ground beef
1.5 lbs cubed chuck steak
8 oz can tomatoes
1 cup beef stock
14oz can red kidney beans
4 tbsp tomato paste
1 bay leaf
1 tsp cumin
1 tsp dried oregano
1/4 tsp cayenne pepper
1 tbsp chili powder
Heat oil and fry onions and garlic until soft.
Stir in meat and cook until brown.
Stir in tomatoes (and juice), tomato paste, stock and seasonings.
Boil, reduce heat and cover.
Simmer on low for one hour, stirring occasionally.
Stir in kidney beans, simmer 30 minutes.
Serve with sour cream, cheddar, green onions or cilantro optional.
Ray Sharkey's Superbowl Chili
Jackie Sharkey, Associate/Technical Producer, CBC KW
2 L half and half cream
500 ml heavy cream (35%)
1.5 cups white sugar (can also use maple syrup to sweeten the ice cream)
4 tsps of vanilla
pinch of salt
We use an electric ice cream maker, in which we can throw all the ingredients in while we are eating supper, and then have wonderful, creamy goodness for dessert.
Makes 32 servings
Homemade Ice Cream
"In our household, ice cream is the ultimate comfort food!
We enjoy it all the time. Our philosophy is that we make the good stuff and savour every spoonful.
I definitely cherish the days of my Grandpa making homemade ice cream using the good old fashioned hand crank maker.
He would carefully mix all of the wholesome high-fat ingredients together at our family get-togethers and lovingly churn until it was absolutely perfect. Heavenly! Then, we would have a plethora of toppings (which weren't really needed because the ice cream was amazing on its own)
To this day, the ultimate topping is, and always will be, fresh maple syrup from our neighbour! Oh my!
I have included a picture of my son enjoying the wonderful treat! (he likes it in a cone!)
Did I mention that we are dairy farmers! (Naturally, we love dairy!)"
Chocolate Peanut Butter Milkshake
1 1/2 scoops choc ice cream (or ice milk or frozen yogurt)
3 scoops peanut butter ice cream (or frozen yogurt)
Gradually add vanilla soy milk, cutting the ice cream in with a spoon. You want to leave it chunky.
Makes a super refreshing drink when you're hot and tired.
A handful of peanuts and/or half a banana is nice if you want it substantial enough for a meal.
Of course you can use any flavours - such as vanilla ice cream (or frz yog) with soy milk and fruit, or maple syrup and walnuts.
Salmon Stir Fry
My go to comfort food is a gingery/salmon/brown rice stir fry. It's also my cure for the common cold.
No measuring, just eye ball and toss in a wok:
- A lot of chopped ginger. Spoonfuls.
- Chopped red onions or shallots.
- A bit of dark soy sauce.
- After a few minutes, toss in chunks of salmon (wild pacific if you ask me).
- Toss it around, then add some broccoli and whole cherry tomatoes.
Throw in some cooked brown rice to absorb all the deliciousness and you're done!
What makes this even more delicious is stirring up some sriracha (best hot sauce of all time) with equal parts mayo and using the creamy hot sauce as a dip with the stir fry.
Reshmi Nair, Host, CBC News Now
1/2 cup of ground oatmeal (take regular oatmeal and whizz it in a coffee grinder)
1/3 cup buckwheat flour
1/3 cup whole wheat flour
2 tbsp baking powder
1/2 cup sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1/4 tsp ground cloves
1 tsp salt
1 cup canned pumpkin
1 cup egg substitute (I use Egg Creations, but Egg Beaters would work) or 3 whole eggs
1/2 cup light sour cream
1 teaspoon vanilla
Milk to thin batter slightly
1/2 cup canola oil
Sugar & cinnamon
Preheat oven to 350 degrees F.
As with muffins, mix up the wet & dry ingredients separately then combine them together. The aim is somewhat wetter than muffin batter, but not runny. Use milk to thin the batter to the right consistency.
I am usually lazy and I make one BIG pancake in a 14 inch iron skillet. I slice the apple on top and then sprinkle with cinnamon & sugar and put it in the oven at 350 degrees for approximately 10 minutes (until it begins to pull away from the sides). I suppose this is a bit more like a soda bread or bannock.
To make as smaller, separate pancakes, put 1/2 cup dollops onto an iron skillet and top with apples & cinnamon. then place in the oven for a couple of minutes to firm up before flipping. Since the oatmeal & buckwheat flours are low in gluten, I find they need the extra baking step or they are hard to flip.
Pumpkin Pie Oatmeal Apple Pancakes
Chocolate Pudding Cake
1 cup all-purpose flour
3/4 cup sugar
2 tablespoons cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons shortening, melted
3/4 cup brown sugar (packed)
1/4 cup cocoa
1 3/4 cups hot water
Heat oven to 350 F.
Sift flour, sugar, 2 tablespoons cocoa, baking powder and salt into an ungreased 9x9x2" baking pan.
Blend in milk and shortening; stir well.
Stir together brown sugar and 1/4 cup cocoa; sprinkle over batter. Pour hot water over batter.
Bake 45 minutes.
"May be served with ice cream, but who needs it?!"
1 cup butter, room temperature
1 cup white sugar
1 cup brown sugar
2 tablespoons vanilla
3 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chocolate chips (I prefer milk)
"I love baking these cookies on cool, crisp autumn evenings. They are best served warm from the oven with a tall glass of milk for dunking. Enjoy!!!"
Pre-heat oven to 325°F.
Beat together butter, white and brown sugar until light and fluffy, about 3 minutes.
Beat in eggs one at a time until smooth.
In a separate bowl, combine flour, salt and baking soda.
Gradually add flour mixture into butter mixture until thoroughly combined. Batter will be thick.
Mix in chocolate chips.
Drop 1/4 cup batter onto parchment lined cookie tray, leaving 3" between each for spreading.
Bake 12-15 minutes until light golden brown.
Makes approximately 18 cookies.
Auntie Van's Almost World Famous Chocolate Chip Cookies
2 tbsp veg oil
8 boneless, skinless chicken breasts
1 onion, chopped
1 clove garlic, minced
1 tbsp curry paste
¼ tsp salt
1 ½ cup chicken stock
2 tbsp corn starch
¾ cup plain yogurt
½ unsalted cashews
• In large skillet, heat oil over med-high heat; brown chicken all over, about 5 minutes. Transfer to a plate.
• Add onion and garlic to pan: cook, stirring frequently. For 2 to 3 minutes or until softened. Add curry paste, salt; cook for 1 minute, stirring to combine well.
• Add 1 ¼ cups of the stock; bring to a boil. Return chicken to pan; reduce heat to med-low and simmer for 10 minutes or until juices run clear. Transfer chicken to plate.
• Whisk cornstarch into remaining stock; stir into pan and boil for 1 min or until thickened. Remove from heat. Stir in yogurt and cashews. Return chicken to pan, turning to coat.
Curried Chicken with Cashews
The Morning Edition, CBC KW
Andrea Bellemare, Online Host, CBC KW
In my family we always open our presents on Christmas morning and then have breakfast. Invariably, we have blueberry pancakes. These are best made with small, wild blueberries. My mom used to buy crates of them from a roadside gas station on the way to my grandma's house in northern Manitoba in the summer and freeze them so we could have blueberries in the winter.
1 cup flour
3 tbsp sugar
1 tsp baking powder
1 tsp baking soda
pinch of salt
Mix dry together
Add one egg
One cup milk
1 tsp vanilla
Beat with a whisk until lumps disappear. Add blueberries and stir batter. Ladle batter onto hot frying pan, cook each side until golden.
Recipe should be doubled to serve 4-6 people.
Serve with butter and maple syrup and extra crispy bacon.
"My favourite comfort food is bread pudding. I really like Chef Michael Smith's recipe."
Serving: Serves 8
1 pound stale bread, cut into cubes
1 cup raisins or other dried fruit
3 cups milk
1 cup white or brown sugar
1 teaspoon ground cinnamon or your favourite baking spice
1 tablespoon pure vanilla extract
2 tablespoons coarse sugar
Preheat your oven to 350°F (180°C).
Toss the bread and raisins into a large bowl.
In a separate bowl, whisk together the milk, eggs, your choice of sweetener, your favourite spice and the vanilla. Pour the mixture over the bread and stir until the bread is coated. At first, the bread will float on the milk mixture, but after a few minutes it will begin to absorb it and sink.
Let rest for 15 minutes or so and then pour it into a 9-inch square lightly greased ovenproof casserole dish. Sprinkle coarse sugar overtop and bake until the eggs set, the pudding firms and the top is golden brown, about 1 hour.
Lentil and Bacon Soup
Recipe from "Soup's On!" by Leslie Jonath and Frankie Frankeny (page 59)
1 pound bacon
1 cup diced yellow onions
1 cup diced carrots
1 cup green or red lentils
2 quarts chicken stock
salt fresh ground black pepper
1/2 cup scallions (green onion)
Cook three quarters of the bacon in a large saucepan over medium heat until the fat is render, about 5 minutes. Add the onions and carrots, cook stirring frequently until the onions are translucent, 4-5 minutes. Drain any excess fat and add the lentils and 1 quart of the stock. Simmer over low heat until the lentils are tender (40-50 minutes) add the remaining 1 quart of stock and season with salt and pepper.
Cook the soup over medium heat for about 10 minutes.
Cook the remaining bacon in hot sauce pan over medium high heat until crispy, 8-10 minutes. Remove and drain on paper towels. Sprinkle each bowl with crispy bacon and scallions. OPTIONAL: Add some sriracha sauce for spice.
Jane van Koeverden,
"The best dessert ever! The aroma, the taste - YUM!!! Grains and fruit classify it as a breakfast food too!
I have made it so many times, I don't follow a recipe anymore. Here is an attempt to write it down"
Cream about 1/2 cup butter with enough brown sugar (maybe about 1/2 cup to 3/4 cup) to make a crumbly mixture.
Add some oatmeal (maybe about 1.5 to 2 cups) and 2 tablespoons flour.
Cut apples into small chunks or slices. Spy apples or any other tart variety work best.
Toss apples with 1 tablespoon flour and 1 tablespoon sugar.
Place the apples in a casserole dish or other suitable baking dish.
Drizzle the apples with a small some amount of maple syrup (my secret ingredient!)
Cover the apples with the butter/sugar/oatmeal topping.
Bake until the apples are soft.
Enjoy warm with ice cream or whipped cream!
Gloria Van Eek-Meijers
3 cups milk
1 & 1/2 cups flour
1 tsp sugar
Mix eggs, sugar and milk with a whisk.
Add flour and stir just until blended.
Heat oil in a heavy frying pan.
Pour just enough batter in the pan to cover the entire bottom. (One pancake at a time.)
Cook on medium heat.
When bubbles appear, flip them over and cook for another 1/2 minute.
Do you know the old adage "throwing out the first pancake"? Well, it rings true for these pancakes. The first pancake will be a disappointment. Treat it as a "first try" and move on....
This recipe will work best with a fry pan that is very heavy (cast iron possibly) and rounded. They are very thin, large and delicious.
When cooked, roll them up with brown sugar. Or eat them with syrup or anything else you want.
"Some of our children have even been known to forget that they are gluten free when these pancakes are on the menu!
My mother always made them without a recipe and I continued that tradition with my family. However, I had to develop a recipe when my children left home and wanted to make Oma's pancakes."
Baked Chocolate Pudding
2 1/2 Quart casserole dish
1 cup sifted flour
3/4 cup white sugar
1/2 tsp salt
1 1/2 tsp cocoa
2 tsp baking powder
1 tsp vanilla extract
1/2 cup milk
2 tsp melted butter
Sift dry ingredients together. Add vanilla, milk and butter to the
dry ingredients and mix well. Pour into greased baking dish and cover
1/2 cup white sugar
1/2 cup brown sugar
4 tablespoons cocoa
Pour over all 1 1/2 cup water to make sauce.
Bake 1 hour at 350F
Craig Noble "This recipe lives in my old-school recipe box on a card written by my grandmother. It's simple, easy and produces a warm, dense chocolate cake with a chocolate syrup. Somehow it tastes best when the temperature outside is hovering around zero and the ground is slushy and sloppy and the sky is misting down."
Judy Lee - CBC Communications Team
I never liked Carrot Cake growing up until I came across this recipe. It actually tastes better the next day if it lasts that long. It is requested for every holiday/family event. Recently I made it 3 times (by request) and I even brought one in for our team. Big mistake! Now they expect home-made baked goods for our weekly meetings and are disappointed when I come in empty-handed.
Photo: Judy Lee
Best Carrot Cake Ever!
½ cup oil mixed with 2 cups sugar
4 eggs, beaten
2 cups flour, sifted
¼ tsp salt
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
¼ tsp nutmeg
1 tsp vanilla
2 cups grated carrots
1 can (14 oz) crushed pineapples, drained
1 cup chopped walnuts (optional)
Preheat oven to 350F. Grease and flour a 10” bundt pan.
Add beaten eggs to oil and sugar mixture. Blend with a mixer and add gradually add sifted flour, spices, salt, baking powder, baking soda, mixing well. Add carrots, pineapples, nuts and vanilla. Pour into bundt pan. Bake 1 hour.
Do the cake test with a toothpick. Loosen the edges of the cake with a butter knife and flip onto a plate. Cool before frosting. * Cake can be frozen until it’s time to frost. After you frost the cake, it’s better to refrigerate for a couple of hours so the frosting can stiffen. It actually tastes better the next day.
Cream Cheese Frosting
Using a mixer, blend 8 oz cream cheese (room temperature) with ¼ cup butter (softened). Gradually add 3 cups icing sugar, 1 tsp vanilla, 2 - 3 tsp milk or orange juice until you get the right consistency.
It’s fun to add a little green food colouring at Christmas or mix yellow + red for light carrot orange colour.