Monday, July 26, 2010

Dolly Squares


I bought this cookbook Burlington Welsh Male Chorus at the book fair I told you about a few posts ago. You are able to buy this cookbook from them, look under merchandise. There are a number of very interesting recipes in this cookbook. I will be making another one today. These squares were great.

Dolly Squares

Ingredients:

1/2 cup butter, melted
1 cup graham cracker crumbs
1 cup coconut
1 can condensed milk
3/4 cup chocolate chips, semi-sweet or milk chocolate
1 cup nuts of your chose

Directions:

Preheat oven to 350º.
Melt butter and pour into 9" square baking pan.
Sprinkle crumbs over bottom.
Sprinkle coconut over crumbs.
Sprinkle chocolate chips and nuts.
Pour condensed milk over all layers.
Bake for 30 minutes.
Cool on rack.
Cut into squares store in air tight container in frig.

Monday, July 19, 2010

Beef Stir-Fry with garden fresh snow peas and green onions

Dan made a beef stir fry with his snow peas and green onions from the garden.

Beef Stir-Fry with garden fresh snow peas and green onions

Ingredients:

Slice the beef into thin slices.
Slice green onions, thinly
Slice mushrooms
Broccolli florets
Carrot
Celery
water
Soya sauce
Oyster sauce
Corn starch
Cooked rice

Directions:

You add the amounts you wish to use for your family size.
Cook beef in wok.
Add all the vegetables.
Stir-Fry until softened.
Add soya sauce and oyster sauce.
Add corn starch to water.
Add 1/4 cup water and let steam with lid until veggies are cooked.
Add the corn starch mixture to thicken.
Serve over cooked rice.




Monday, July 12, 2010

Rice Pudding with Coconut Milk


Dan made a stir-fry and had rice left over. We had a can of coconut milk, which he added to the rice with a bit of sugar. It was lovely.

Rice Pudding with Coconut Milk

Ingredients:

1 cup rice, cooked and cooled
1 can 398ml. coconut milk
1/4 cup sugar
grated nutmeg
whipped cream

Directions:

Pour coconut milk over rice and add sugar mix and serve.
Top with whipped cream and or grated nutmeg.




Monday, July 5, 2010

Rhubarb Crumble


In the April 2010 issue of the Canadian Living this recipe caught my eye. It did not disappoint at all, it was delicious.
Simple to prepare, maybe took 10 minutes to get ready. In the original recipe it called for bananas but I did not put the bananas in it. I did add a bit more sugar for the omitting of the bananas. If you would like to make with the bananas I have put the recipe link above.

Rhubarb Crumble

Ingredients:

5 cups sliced rhubarb
1/2 cup sugar
2 tbsp. unbleached flour

Topping:

3/4 cup large flake oatmeal
1/3 cup unbleached flour
1/4 cup sugar
1/4 cup brown sugar, packed
1/4 tsp. cinnamon
1/3 cup cold butter, cubed
1/4 cup walnuts, optional
1/4 cup pine nuts, optional

Directions:

Preheat oven to 400º.
Grease 8 individual ramekins or 8 inch square baking dish.
In medium bowl toss rhubarb, sugar and flour; divide this mixture into the ramekins.
Cover with foil; bake for 25 minutes.

Turn oven down to 350º.

Topping:

Combine oats, flour, sugar, brown sugar and cinnamon.
Using fingers add butter and combine mixture until it becomes crumbly.
Mix in nuts of your choice.
After rhubarb mixture comes out of the oven; scatter over crumbly mixture and press down gently.
Bake uncovered for about 25 minutes at the 350º. Or until crumble is golden brown.

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