Canadian Baker Too

Photo's I have Taken

2011-08-07T08:41:00.011-04:00

Over the past couple of weeks I really haven't done any baking or cooking so I thought I would post some of the photos that I have taken. Hope you enjoy them. They were taken at a friends friends yard. They have a wonderful piece of property, lake across the road and a river beside them. All kinds of flowers trees just an amazing place to spend the day.

Yellow Warbler

Spotted Sand Piper

Ruby-throated Hummingbird
This is a little dark but to catch them sitting in a tree is so unusual I had to add it

Ruby- throated Hummingbird feeding in Echinacea

Ruby-throated Hummingbird Feeding in Echinacea

Mixed Berry Trifle

2011-07-18T05:00:00.000-04:00

A co-worker and myself went to a BBQ on Saturday July 16th. It was at a co-worker's house. He has a very cute daughter that is about 16 months old. She enjoyed the Trifle as you can see.

Mixed Berry Trifle

Ingredients:
1 pint blueberries
1 pint raspberries
1 quart strawberries
1 box instant vanilla pudding mix
milk or half and half for pudding mix
250 mil whipping cream
1/2 cup sugar
pound cake or angel food cake (used pound cake)

Directions:

Prepare fruit, remove stems and wash.
Place fruit in a medium sized bowl and sprinkle 1/4 cup sugar over fruit.
Let stand to macerate the fruit.

In your mixer add instant pudding and mix to the directions on package.
We used half and half instead of milk when we made the pudding.
Put in medium sized bowl and set aside.

Pour whipping cream into another mixing bowl for your mixer.
Add 1/4 cup sugar and beat until soft peaks form.
Set this aside.

Cut up pound cake into little squares.

In a large glass bowl arrange pound cake on bottom.
Spoon fruit over pound cake with some of the juice.
Add pudding over fruit and gently spread around bowl.
Add whipped cream and gently spread around bowl.
Add another layer of pound cake.
Fruit
Pudding
Whipping cream
Top with sliced strawberries.
Keep in frig. for a least 4 hours before serving.

♥

This Sandhill Crane was in a wheat field outside of Brantford.

Maple Syrup Tarts

2011-07-11T05:00:00.005-04:00

At Faul Farms Natural Fed Beef I purchased steak and hamburg and Snyder Heritage Farms Maple syrup. The steak was really good, you do have to cook it to a pink stage due to the fact there is less fat in the meat. The hamburg meat was also very good. I will take photos when we have the rest of the meat. The syrup has a bit of a smoke flavor to it. We thought maple tarts might be good so I looked for a recipe and found this one on at Dinner with Julie. Well, what can anyone say.... MORE PLEASE.

Maple Syrup Tarts

Ingredients:

2 eggs
1/2 cup packed brown sugar
1 1/2 cups pure maple syrup
2 tbsp. softend butter
pinch salt
1 cup toasted chopped pecans (optional) (did not use in the maple tarts)
Sour Cherry Jam
Peach Jam
Slivered Almonds

Pie Dough Ingredients:

The Perfect Pie Dough

Follow the ingredient list and the directions to make the pie dough. Or the pie dough of your choice.

Directions:

Preheat oven 400º.
On lightly floured surface roll pastry to 1/4" thick.
Cut circles about 4".
Press into un-greased muffin tins.
Set aside.
In medium sized bowl whisk filling ingredients together.
Fill the prepared tart shells 2/3 full.
Bake for about 20 minutes. I found about 22 minutes worked well.
Let them cool in the pan.
While still warm run a knife around the edges to loosen them.
If they are a little stuck return to oven for a minute to soften again to remove from pan.
Place on cooling rack.
Makes about 24 tarts.

We also made sour cherry and peach with almond tarts. Added Sour Cherry Jam and Peach Jam and topped with slivered almonds. Baked the same as the maple tarts.

♥

Wood Duck on a pond near Cambridge

Peanut Butter and Cornflake Squares

2011-07-04T05:00:00.004-04:00

I changed these bars up a bit, added honey nut cheerios. Also added the ganache from the Chocolate Chip Cookies with Ganache Stuffing on top. Loved the additions would make them again for sure.

I have decided to start adding a Photo A Week with my recipe. Hope you all enjoy them.

Peanut Butter and Cornflake Squares

Ingredients:

1 cup white sugar
1 cup peanut butter
1/2 cup corn syrup
3 cup corn flakes
2 cups honey nut cheerios

Ganache:

4 oz. semi-sweet chocolate
5 tbsp. heavy cream
2 1/2 tbsp. light corn syrup
2 tbsp. crème fraîche or sour cream

Directions:

Combine sugar and syrup in saucepan.
Heat mixture on stove until mixture slightly boils up once.
Remove from stove and add peanut butter, cornflakes, honey nut cheerios.
Mix well, working quickly.
Put into a 9x12-inch pan and press down.
Cut into squares before completely cooled.

Ganache Directions:

Put chocolate in medium bowl.
In a small sauce pan bring cream and corn syrup to a boil; pour over chocolate and let stand for 1 minute.
Whisk until smooth.
Whisk in crème fraîche or sour cream.
Refrigerate for about 1 hour and stir occasionally until thick and spreadable.

♥

Swan baby on Hamilton Harbour

Oatmeal Bars

2011-06-13T05:00:00.000-04:00

I get emails from Mr. Food. When I saw this recipe I decided to try it and loved it. I added raisins both dark and light, toffee bits with the chocolate chips. These would be great for kids lunches and to take for snack on any outing.

Oatmeal Bars

Ingredients:

3/4 cup butter
1 Tbsp. maple syrup
1 tsp. baking soda
1/2 tsp. allspice
2 cups large flake oats
1 cup unnbleached flour
1 cup sugar
1/4 cup each of chocolate chips, raisins, toffee bits and golden raisins

Directions:

Preheat oven 350º.
Lightly grease 9 X 13" baking dish
In small sauce pan melt butter and syrup over low heat.
In large bowl, combine butter mixture, baking soda and allspice; mix well and let cool.
In medium bowl combine flour, oats, sugar and chocolate chips, raisins, toffee bits.
Add the flour to the butter mixture and mix well.
Press dough into prepared baking dish.
Bake 15 to 20 minutes or until toothpick inserted comes out clean.
Let cool for 10 minutes then immediately cut into bars; then let cool completely then cut again.
Do not miss this step as they will be to hard to cut after.

♥

Chocolate Chip Cookies with Ganache Stuffing

2011-06-06T05:00:00.000-04:00

This is the second cookie I have made with a filling and I think this one was much better. The recipe can be found on Food and Wine. The chocolate chip cookie was also really good just on its own. The Ganache part made enough for another batch, so I will be making more of the cookies to go with it. The other cookie is Triple Chocolate Chip Sandwich Cookie.

Chocolate Chip Cookies with Ganache Stuffing

Ingredients:

1 cup + 2 Tbsp. unbleached flour
1 tsp. Baking soda
1/2 tsp. salt
1/2 cup butter
1/2 cup brown sugar
1/4 cup white sugar
1/2 tsp. vanilla extract
1 egg
1 cup milk chocolate chips
1 cup chopped pecans

Ganache:
4 oz. semi-sweet chocolate
5 tbsp. heavy cream
2 1/2 tbsp. light corn syrup
2 tbsp. crème fraîche or sour cream

Directions:

Preheat oven to 375º.
On a cookie sheet spread nuts and roast for about 8 minutes.
Let cool; then chop; set aside.
In small bowl combine flour, baking soda and salt; whisk.
In mixer bowl cream butter, sugars and vanilla; for about 1 minute.
Beat in the egg.
On low speed add flour mixture, and mix until just mixed.
Remove from mixer and add nuts and chocolate chips.
Spoon 1 tablespoon full onto un-greased cookie sheet 2 inches apart.
Put in frig for 30 minutes to chill dough.

Make ganache:
Put chocolate in medium bowl.
In a small sauce pan bring cream and corn syrup to a boil; pour over chocolate and let stand for 1 minute.
Whisk until smooth.
Whisk in crème fraîche.
Refrigerate for about 1 hour and stir occasionally until thick and spreadable.

When dough has chilled.
Remove from frig and bake for 12 minutes or until golden brown.
Let cool on cookie sheet and then transfer to cooling rack.
Cool completely.
Take one cookie and spread ganache onto the bottom and then place another cookie on top.
Makes 18 cookies.

♥

Peanut Butter Cake

2011-05-30T05:00:00.001-04:00

I bought this cookbook years ago at the grocery store. 263 Recipes in Praise of Cooking. This cookbook has many great recipes in it. The Peanut Butter Cake with Peanut Butter Icing is one of the great ones. It is easy to prepare and you can serve to company. This peanut butter cake was also great and it does make a larger cake for company.

Peanut Butter Cake

Ingredients:

1 1/4 cups unbleached flour
1 tbsp. baking powder
1/8 tsp. baking soda
1/2 tsp. salt
1/3 cup shortening
1/3 cup peanut butter
1 cup lightly-packed brown sugar
2 eggs
3/4 cup milk
1 tsp. vanilla extract

Icing:

1/4 cup butter
1/3 cup peanut butter
1 egg white
2 cups sifted icing sugar
1 tbsp. cream
1/2 tsp. vanilla extract

Directions:

Pre-heat oven to 350º.
Grease and flour 8x8" baking dish.
In small bowl combine flour, baking powder, baking soda, salt and whisk together.
In mixer bowl cream shortening and peanut butter; add sugar and eggs one at a time until combined.
In measuring cup combine milk and vanilla.
Add flour to creamed mixture alternately with milk & vanilla.
Combine until just mixed.
Turn batter into prepared baking dish.
Bake for 45 to 50 minutes, or until tooth pick comes out clean.
Cool 10 minutes.
Remove cake from pan and place on cooling rack.

Directions Icing:

In your mixer bowl cream butter; add peanut butter, egg white combine until smooth.
Add icing sugar alternately with cream until it is the consistency to spread on your cake.
Beat in vanilla extract.

♥

Frosted Chocolate & Cream Cheese Brownies

2011-05-23T08:43:00.005-04:00

I can across Simply Baking by Parragon Publishing at one of my thrifts stores. I could not find the book on line anywhere so I scanned the cover for you to see. The cookbook is laid out with step by step photos. It has everything from cakes, small cakes, cookies, tarts, hot and cold desserts, bread & savory bakes, candies, & drinks for every occasion. I think I will be trying a few recipes from this book.

We really enjoyed these brownies. I would make them again. The fudge frosting would be wonderful on a chocolate cake or a white cake.

Frosted Chocolate & Cream Cheese Brownies

Ingredients:

small package cream cheese, softened
1 tsp. vanilla extract
1 cup superfine sugar, I put this in the food processor to make superfine.
2 eggs
1/2 cup butter softened
3 tbsp. unsweetened cocoa
3/4 cup self rising flour, sifted
1/2 cup pecan halves

Fudge Frosting;

1 tbsp. butter
1 tbsp. milk
1/2 cup icing sugar
2 tbsp. unsweetened cocoa
pecans halves to decorate (optional)

Directions:

Preheat oven to 350º.
Lightly grease 8" baking pan, line bottom with parchment paper.
In your mixer bowl combine cream cheese, vanilla and 5 tsp. of the superfine sugar and beat until smooth; set aside.
In your mixer bowl combine eggs and the remaining sugar.
Beat until light and fluffy.
In a small sauce pan add butter and cocoa.
Heat slowly until butter melts and the butter & cocoa mixture combines.
Slowly pour slightly cooled chocolate mixture into egg mixture.
Fold in flour and nuts, until just combined.
Pour half the batter into prepared pan, smoothing the top slightly.
Dollip the cream cheese mixture onto this layer and gently spread it around pan.
Cover the cream cheese mixture with the rest of the batter.
Bake for 40 to 45 minutes.
Cool in pan.

Frosting Directions:

In a small sauce pan add butter and milk; heat gently until butter is melted.
Stir in icing sugar and cocoa.
Mix until smooth.
Frost cooled brownies.
Top with pecans if you wish.
Let the frosting set up.
Then cut into squares.
Makes about 16.

♥

Cherry Coke Cupcakes

2011-05-15T15:59:00.004-04:00

I found this cupcake recipe on Annie's Eats. These cupcakes are so good. I will be making them again.

Cherry Coke Cupcakes

Ingredients:

Cupcakes;
1 1/2 cups unbleached flour
3 tbsp. cocoa powder
½ tsp. baking soda
¼ tsp. salt
¾ cup sugar
8 tbsp. unsalted butter, at room temperature
1 large egg
½ cup buttermilk
¾ cup Coca-Cola
¼ tsp. maraschino cherry juice
2 tsp. vanilla extract
Maraschino cherries, stemless (reserve enough for the cupcake top)

For the glaze (optional):
1 cup confectioners’ sugar
2 tbsp. Coca-Cola

For topping:
2/3 cup heavy cream
3-4 tbsp. powdered sugar
Maraschino cherry juice

Directions:

Preheat oven 350º.
Place paper liners into muffin tins.
In medium bowl combine flour, cocoa powder, baking soda and salt. whisk together; set aside.
In mixer bowl combine sugar and butter, mix until light and fluffy.
Add egg and mix until well combined.
Combine buttermilk, Coke, Maraschino cherry juice and vanilla extract, stir to combine.(This mixture will appear to be curdled--it is ok)
Take dry mixture and the liquid mixture and add alternately into buttered mixture.
Mix until incorporated.
Divide batter evenly between the cupcake liners.
Drop 5 to 6 stemless maraschino cherries into each cupcake and push down into batter.
Bake for 18 minutes or until tooth pick comes out clean.
Allow to cool in pan 5 minutes, then place on cooling rack.

Glaze:

In small bowl combine icing sugar and Coke.
Whisk until smooth.
Spoon small amount over the top of each cupcake.
Allow to set.

Whipping cream:

Add cream to mixer bowl, with whisk attachment.
Whip cream at medium speed, slowly add the icing sugar.
Gradually increase speed to high, until cream forms soft peaks.
Then whip until stiff peaks form.
Do not over beat.
Spoon or pipe the whipped cream on top of the cupcakes.
Top with a maraschino cherry.

♥

Ham 'n' Egg Casserole

2011-05-09T05:00:00.002-04:00

On the weekends I like to make breakfast that is easy and tastes good. On Taste of Home page I found this casserole and it seemed to fit the bill. We enjoyed this recipe and I will make it again. It would make a good Mothers Day recipe. I did change the recipe; added onion, celery and toasted the bread cubes.

Ham 'n' Egg Casserole

Ingredients:

1/2 cup chopped green pepper
1/4 cup chopped onion 1/4 cup chopped celery
1/2 cup butter, cubed
10 slices white bread, cubed, toasted
2 cups cubed fully cooked ham
1 cup velveta cheese, cubed
6 eggs
2 cups milk
1 tsp. ground mustard

Directions:

Preheat oven 375º.
Cube the slices of bread you are using.
Place in oven until lightly toasted.
In a large skillet, saute green peppers, onion, celery in butter until tender.
Remove vegetables reserving the drippings in skillet.
Combine the vegetables, bread and ham and place into an un-greased 13X9 baking dish.

Add cheese to drippings; stir over low heat until cheese melts.
Pour over bread mixture.
In a medium size bowl combine, eggs, milk and mustard and pour over cheese.
Cover and put in frig overnight. Or for at least 2 hours before baking.
Remove from frig for at least 30 minutes before baking.
Bake, uncovered for 45 to 55 minutes or until a knife inserted into center comes out clean.
Let rest for 5 minutes and then serve.
Makes 10 to 12 servings.

♥

Cookie Cupcakes

2011-05-02T05:00:00.001-04:00

This recipe comes from Taste of Home. When I saw it I thought it would be an interesting cookie to try. If I made these again I would make them in a mini cupcake tin. We did enjoy them.

Cookie Cupcakes

Ingredients:
1/2 cup butter, softened
6 tbsp. sugar
6 tbsp. packed brown sugar
1 egg
1/2 tsp. vanilla extract
1 cup plus 2 tbsp. of unbleached flour
1/2 tsp. baking soda
1/2 tsp. salt

Filling:
1/2 cup packed brown sugar
1 egg
1/8 tsp. salt
1 cup semi-sweet chocolate chips or milk chocolate chips
1/2 cup chopped walnuts

Directions:

Preheat oven 350º.
Place cupcake liners in muffin tin.
In mixing bowl cream butter and sugars until light and fluffy.
Beat in egg and vanilla.
Combine flour, baking soda and salt.
Gradually add to creamed mixture and mix well.
Take this mixture and 1/2 fill paper lined muffin tins.
Bake for 10 minutes or until top of cupcake appears set.
Set aside.

While this is baking;
In a small bowl, beat egg, brown sugar and salt until just combined.
Stir in chocolate chips and walnuts.
Drop a rounded tbsp. full onto the center of each cupcake.
Bake for another 10 minutes or until toothpick inserted into the center comes out clean.
Cool for 10 minutes; then remove from muffin tin and cool on rack.
Makes 1 dozen.

♥

Pear-Cinnamon Streusel Squares

2011-04-25T05:00:00.010-04:00

If you can not find Cinnamon Chips for this recipe you can use milk chocolate chips. I found the cinnamon chips at the bulk barn. This recipe came from the Better Homes and Gardens The Ultimate Cookie Book. The pear cinnamon combination is so good. I will be making these again.

Pear-Cinnamon Streusel Squares

Ingredients:

2 cups unbleached flour
1 1/4 cups large flake oatmeal
3/4 cup packed brown sugar
2 tsp. ground cinnamon
1 cup butter
2 eggs
1 cup white sugar
2 tbsp. unbleached flour
1/4 tsp. baking powder
1/4 tsp. salt
2 cups chopped, peeled and cored pears or apples
3/4 cup cinnamon flavored chips
powdered sugar

Directions:

Preheat oven to 350º.
Lightly grease a 9"X13" baking pan; set aside.
In a large mixing bowl combine 2 cups flour, oats, brown sugar and ground cinnamon.
With a pastry blender cut in butter until mixture resembles coarse crumbs.
Remove 1 1/2 cups of this mixture; set aside for topping.
Take the remaining oat mixture and press into bottom of the baking dish.
Bake for 15 minutes.

In a medium sized bowl beat eggs and white sugar, until mixture is smooth with a whisk.
Whisk in 2 tbsp. flour.
Then whisk in baking powder and salt.
Stir in pears and cinnamon chips.
Gently spread fruit mixture over hot crust that you baked.
Sprinkle the saved oat crumble over the pear mixture.
Bake for 30 to 35 minutes or until golden brown.
Cool in pan on a wire rack.
Cut into squares.
When serving dust with icing sugar.
Or you can make a icing sugar icing and drizzle over square.
Make about 32 squares.

♥

Apple Sauce Cake

2011-04-18T05:00:00.003-04:00

This cake is so good. The little divots that melt down are the best part of the cake. The recipe came from Daphne's Dandelions.

Apple Sauce Cake

Ingredients:

Topping Ingredients:

1/4 cup brown sugar
1 Tbsp. flour
1/2 tsp. cinnamon
1 Tbsp. butter

Cake Ingredients:

1/2 cup unbleached flour
1/2 cup whole wheat flour( just used 1 cup unbleached flour)
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 cup applesauce
1/2 cup brown sugar
1/2 tsp. vanilla
1 egg
1/4 cup melted butter
1/2-3/4 cup grated apple

Directions:

Preheat oven to 375º.
Prepare topping in small bowl. Set aside.
In a medium bowl mix all the dry things together.
In another medium bowl combine all the wet things together.
Add flour mixture to wet and blend until just combined.
Pour batter into an 8x8 pan.
Sprinkle topping over batter.
Bake for 40 minutes or until tester comes out clean.

♥

Cinnamon Loaf

2011-04-11T05:00:00.003-04:00

This is a recipe I have made so many times over the years. It comes from the Protestant Ladies Chapel Guild RCAF Station La Macaza, Quebec cookbook.

Cinnamon Loaf

Ingredients:

Loaf:
1/2 cup butter
2 eggs
1 cup white sugar
2 cups unbleached flour
pinch salt
1 tsp. baking powder
1/2 tsp. baking soda
2 tsp. vanilla extract
1 cup sour milk (add 1 tsp. vinegar to make the milk sour)

Ingredients:

Cinnamon Filling & Topping:

3 Tbsp. brown sugar
1 Tbsp. cinnamon

Directions:

Preheat oven 350º.
Butter your loaf pan of your choice.
In small bowl whisk flour, baking powder, baking soda and salt. Set aside.
In measuring cup add milk and the vinegar. Add vanilla. Set aside.
In small bowl combine brown sugar and cinnamon and mix. Set aside.
In your mixer add butter and sugar and mix until light and creamy.
Add one egg at a time and mix until combined.
Add your dry ingredients alternately with sour milk.
Do not over mix this mixture.
Add 1/2 the batter to your loaf pan.
Sprinkle cinnamon mixture onto this batter.
Add remaining batter and sprinkle with the remaining cinnamon mixture.
Bake 1 hour or until tooth pick comes out clean.
Let cool in loaf pan for a least 1 hour.
Remove and place on cooling rack to cool completely.
It is best to cut this loaf the next day.

♥

Coffee Cake Muffins

2011-04-04T05:00:00.002-04:00

This Recipe for Coffee Cake Muffins I found on Martha Stewart's Blog was a very nice muffin. It made about 1 1/2 dozen in regular muffin tin. I took them to work and everyone enjoyed them.

Coffee Cake Muffins

Ingredients:

Streusel Topping:

1 cup packed dark brown sugar (Used golden)
1 cup unbleached flour
1/2 tsp. cinnamon
1/2 tsp. salt
1/2 cup cold butter, cut into small pieces

Muffin Ingredients:

1/2 cup room temperature butter (if you do not use liner paper you will need more butter for the muffin tin)
1 3/4 cup unbleached flour
2 tsp. baking powder
1 tsp. baking soda
1 cup sour cream
1 cup sugar
1 tsp. vanilla extract
2 large eggs
Icing sugar for dusting tops

Directions:

Prepare streusel topping:

In medium bowl combine, brown sugar, flour, cinnamon and salt.
With a pastry blender cut in butter until mixture looks like course meal.
Keep in frig until ready to use.

Muffin Directions:

Preheat oven to 350º.
Prepare muffins tins, either by adding muffin papers or butter and flour pan.
In small bowl combine with whisk flour, baking powder, baking soda. Set aside.
In your mixer bowl combine butter, sour cream, sugar and vanilla.
Beat until mixture is light and fluffy.
Beat in one egg at a time, until well combined.
Reduce speed on mixture and add flour mixture and mix only until combined.
Spoon 1/2 the batter into muffin tins.
Add streusel mixture to top of batter.
Cover with the remaining batter; and top with streusel topping.
Bake for 25 to 30 minutes or until tooth pick comes out clean when inserted.
Cool in pans for 5 minutes.
Then remove and place on cooling rack until completely cooled.
Dust with icing sugar to serve.(which I forgot to do)

Cheese Bacon Rounds

2011-03-28T05:00:00.000-04:00

The other day I found this recipe on all recipes. And it was so worth making even though I did not have bacon. So with the bacon you can imagine it will be that much better.

Cheese Bacon Rounds

Ingredients:

4 baking potatoes, cut into 1/2 inch slices
1/4 cup oil
8 slices bacon - cooked and crumbled
1/2 cup shredded Cheddar cheese
1/2 cup minced sweet onions

Directions:

Preheat oven to 375º.
Wash and peel potatoes.
Slice the potatoes to about 1/4" thick.
On cookie sheet pour some of the oil and roll the potato pieces in it.
Arrange potatoes on sheet top with cheese, onion and bacon.
Bake for 30 to 40 minutes or until golden brown.

Morning Glory Muffins

2011-03-21T05:00:00.000-04:00

This recipe comes from Muffin Mania Cookbook by Cathy Prange and Joan Pauli. I really like this book I have made many recipes from it over the years. The one I linked to is a different cover than mine which is from the 1980's but it appears to be the same book. I would recommend to buy this cookbook.

Morning Glory Muffins

Ingredients:

2 cups unbleached flour
1 1/4 cups white sugar
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt

2 cups grated carrot
1/2 cup raisins
1/2 cup toasted nuts of choice
1/2 cup coconut
1 apple, peeled, cored and grated

3 eggs
1 cup oil
2 tsp. vanilla extract

Directions:

Preheat oven to 350º.

In large bowl combine flour, sugar, baking soda, cinnamon and salt.
Whisk together.

In medium size bowl combine:

carrots, raisins, nuts, coconut and apple.
Stir to combine.
Stir into flour mixture.

In small bowl combine eggs, oil and vanilla.
Whisk together.
Add to flour and fruit mixture and combine until just mixed together.

Spoon into prepared muffin tin evenly.

Bake for 20 minutes.
Makes 14 large muffins.

Happy St. Patrick's Day

2011-03-17T13:30:00.001-04:00

Creme Brulee French Toast

2011-03-14T05:00:00.002-04:00

On family day and I was searching around the internet and came across Creme Brulee French Toast. It was so worth making. My daughter came the next week and I made it for breakfast for her. She really enjoyed this recipe as well.

Creme Brulee French Toast

Ingredients:

1/2 cup butter
1 cup packed brown sugar
2 tbsp. corn syrup
6 slices bread
5 eggs
1 1/2 cups half and half cream
1 tsp. vanilla
1 tsp. orange liqueur
1/4 tsp. salt

Directions:

In medium sauce pan melt butter over medium heat.
Add brown sugar and corn syrup.
Stir until sugar is dissolved.
Pour into bottom of baking pan 9X13" .
Remove crusts from bread and arrange into the baking dish in a single layer.
In small bowl combine eggs, cream, vanilla, orange liqueur and salt. Whisk together.
Pour over the bread.
Cover, and chill at least 8 hours or overnight.
Preheat oven 350º.
Remove the dish from frig and bring to room temperature.
Bake uncovered 35 to 40 minutes or until golden brown.

Banana Cream Pie

2011-03-07T05:00:00.001-05:00

Banana cream pie is a classic. One of the comfort foods you remember from your childhood. Martha Stewart had this recipe we decided to try. The pie crust is The Perfect Pie Crust.
I have added this recipe to Sweet As Sugar Cookies Blog, Sweets for a Saturday #8.

Banana Cream Pie

Ingredients:

Follow the pie crust recipe and blind bake shell.

Filling ingredients:

1 package vanilla pudding mix
1 1/2 cups milk
1 1/4 cups whipped cream
1/3 cup toasted coconut, plus more for garnish
3 small or 2 large bananas, sliced into 1/4-inch-thick rounds

Directions:

Make the filling:
In a medium saucepan, whisk together pudding mix and milk.
Place over medium heat and cook, stirring, until mixture thickens and comes to a boil.
Remove from heat and transfer to a medium bowl.
Cover with plastic wrap, pressing down on the surface to prevent a skin from forming.
Transfer to refrigerator and let chill.

Fold 1/4 cup whipped cream, coconut and bananas into pudding.
Pour filling into cooled pie crust, spreading evenly with a spatula.
Add remaining 1 cup whipped cream over the top of the pie.
Sprinkle with remaining toasted coconut.
Keep pie refrigerated until ready to serve; pie is best served the day it is made.

Snappy Bacon Dip

2011-02-28T05:00:00.001-05:00

After I made the Sausage and Dressing Bake I looked at a few other recipes for pork. This recipe just jumped out at me. A bacon dip what could be better than that.

Snappy Bacon Dip

Ingredients:

1 lb. bacon
1/4 cup ketchup
1/4 tsp. Worcestershire Sauce
1 cup sour cream
1 1/2 tsp. dry mustard
1 (3oz.) pkg. cream cheese

Directions:

Cook bacon and crumble very finely.
In medium sized bowl mix the rest of the ingredients, including bacon.
Chill in frig for at least 3 hours.
Serve with corn chips.
Makes 2 3/4 cups

Milk Chocolate and Peanut Butter Hot Cocoa

2011-02-21T05:00:00.000-05:00

Everyone loves hot chocolate and this recipe will be no exception. This recipe came from the February 2011 issue of Martha Stewart magazine.

Milk Chocolate and Peanut Butter Hot Cocoa

Ingredients:

2 cups milk
1 cup half and half
1 cup milk chocolate, chopped
1/4 cup creamy peanut butter

Directions:

In medium sized saucepan combine milk and cream and warm them.
Add the chocolate and whisk until melted and combined.
Continue to warm mixture until it thickens, about 5 minutes.
Whisk in peanut butter until it is smooth.
Pour into cups and top with whipped cream.

Oatmeal Cake

2011-02-14T05:00:00.001-05:00

This cake is great to take to a potluck or family gathering. It is not a heavy cake to finish off your meal with. And you could have it with coffee or tea in the afternoon.

Oatmeal Cake

Ingredients:

1 cup quick cooking oatmeal
1 1/2 cups boiling water
1 cup sugar
1/2 cup softened butter
1 cup packed brown sugar
2 eggs
1 1/2 cups unbleached flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon

Topping:

1 small can carnation milk (used about 1/2 a large can)
1/2 cup softened butter
1 tsp. vanilla extract
1 1/2 cups packed brown sugar
2 1/2 cup coconut

Directions:

Preheat oven 350º.

Lightly grease 9X13" baking pan.

In medium size bowl add oatmeal to this pour the boiling water over. and let stand for 20 minutes until it has cooled.

In medium bowl whisk together flour, baking powder, baking soda, salt and cinnamon.

In mixer bowl cream butter, white sugar, brown sugar and the 2 eggs.

Add the cooled oatmeal.

Add flour mixture and mix until just combined.

Pour into lightly greased 9 X 13" baking pan.

Bake for 30 to 40 minutes or until golden brown.

Topping:

Combine topping ingredients into a medium sized bowl.

While the cake is very warm spread topping evenly over cake then place under broiler and broil until topping is bubbling and browns.

Remove to cooling rack to cool.

Can be served warm or cool.

No Bake Cookies

2011-02-07T05:00:00.001-05:00

I found this recipe on doughmesstic blog. Adding nutella and peanut butter and caramel just made sense. They were really good.

No Bake Cookies

Ingredients:

2 cups white sugar
1/2 cup peanut butter
1 cup semi-sweet chocolate chips
1/2 cup milk
1/8 tsp. salt
3 cups instant oats
1/4 cup caramel sauce(either bought jar or home made)
1/4 cup nutella
1 tsp. vanilla

Directions:

In medium sized pot combine sugar, chocolate chips, peanut butter, milk and salt.
When mixture comes to a full boil; boil for 1 minute.
Remove from heat and add oats, caramel sauce, nutella and vanilla.
Drop 1 tbsp. full onto parchment paper.
Let cool.

Sausage And Dressing Bake

2011-01-31T05:00:00.000-05:00

Many years ago I bought a cookbook at the fair called Pork on your Plate. I have made many recipes from it. This recipe is really good, I love the rosemary in it.

Sausage and Dressing Bake

Ingredients:

2 lbs. pork sausage
4 cups bread crumbs
4 tbsp. minced onion
1/2 tsp. salt
1/2 tsp. savory
2/3 cup melted butter
4 tbsp. minced celery
1/2 tsp. ginger
1 tsp. rosemary

Directions:

Preheat oven to 350º.
Cut your sausage in half and fry in your pan. ( you can leave whole and fry)
When brown set aside.
Place butter in fry pan and melt.
Add onion and celery and saute until transparent.
Add bread crumbs and seasonings.
Do not brown this just moisten.
In your baking dish place a layer of sausage on bottom.
Add the dressing on top of sausage.
Then add the rest of your sausage.
Bake for 20 minutes or until lightly browned.

Spiced Banana Cupcakes with Caramel and Peanut Butter Frosting

2011-01-24T05:00:00.000-05:00

I was watching something and decided to try a banana cupcake. In searching for a recipe I came across this one on Big Oven. The recipe is very good but I would add more spice next time, it just was not spicy enough for me. The filling inside the cupcake is my caramel sauce. The frosting which just makes you speechless it is that good. Usually I add where I found the recipe so I can add it here, but I did not. So if someone finds this recipe let me know so I can add the blog.

Spiced Banana Cupcakes with Caramel and Peanut Butter Frosting

Ingredients:

Cupcake Batter:

1 1/4 cup unbleached flour
1 1/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
pinch of cloves
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 cup crisco
1/2 cup sugar, plus 2 tbsp. sugar
1 egg
1/2 tsp. vanilla
3/4 cup mashed bananas

Directions:

Preheat oven 375º
Add all ingredients into your mixer bowl and combine until just mixed.
Line muffin tins with muffin papers.
Spoon batter into cups and bake for about 20 minutes.

Makes 12 cupcakes

Caramel Sauce

Ingredients:

1 cup of sugar

5 Tbsp butter

1/3 cup heavy whipping cream

Directions:

1. First, before you begin, make sure you have everything ready to go - the cream and the butter next to the pan, ready to put in. Making caramel is a fast process that cannot wait for hunting around for ingredients. If you don't work fast, the sugar will burn. Safety first - make sure there are no children under foot and you may want to wear oven mitts; the caramelized sugar will be much hotter than boiling water.

2. Heat sugar on moderately high heat in a heavy-bottomed 2-quart or 3-quart saucepan. As the sugar begins to melt, stir slowly with a whisk or wooden spoon.

3. As soon as all of the sugar crystals have melted (the liquid sugar should be dark amber in color), immediately add the butter to the pan. Whisk until the butter has melted.

4. Once the butter has melted, take the pan off the heat. Count to three, then add the cream to the pan and continue to whisk to incorporate. Note than when you add the butter and the cream, the mixture will foam up considerably. This is why you must use a pan that is at least 2-quarts (preferably 3-quarts) big.

5. Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a glass mason jar and let sit to cool to room temperature. (Remember to use pot holders when handling the jar filled with hot caramel sauce.) Store in the refrigerator for up to 2 weeks. Warm before serving.

Peanut Butter Frosting

Ingredients:

10 ounces cream cheese, room temperature
4 ounces softened butter
5 cups icing sugar
2/3 cup smooth peanut butter

Directions:

In mixer bowl beat cream cheese and butter until light and fluffy.
Gradually add icing sugar 1 cup at a time, mix completely before adding next cup.
Scrap down bowl often.
Once all icing sugar is added beat until light and fluffy, about 3 minutes.
Add peanut butter and beat until well blended.

Assembly of cupcakes

Take cooled cupcake and take center out of cake with a spoon or apple corer.
Spoon caramel sauce into the hole.
Add your frosting however you wish with a piping bag or just use spatula or off set knife to spread icing on cupcakes.
Then drizzle with caramel sauce and chocolate sauce.

Caramel Sauce

2011-01-23T08:36:00.003-05:00

I have added the caramel sauce as a recipe on its own, since I have it added to different recipes.

Caramel Sauce

1 cup of sugar

5 Tbsp butter

1/3 cup heavy whipping cream

Peanut Butter Cookies with Mini Peanut Butter Cups

2011-01-17T05:00:00.000-05:00

On Cookie Madness blog I found this cookie recipe. It is most likely the best peanut butter cookie I have made. Zehrs had the mini peanut butter cups so I was all set to make the cookies.

Peanut Butter Cookies with Mini Peanut Butter Cups
Ingredients:

1 1/2 cups unbleached flour
1/2 tsp. baking soda
8 tbsp. softened butter
3/4 tsp. salt
3/4 cup sugar
1/4 cup packed brown sugar
1 1/4 cups peanut butter (used Kraft)
1 large egg
1 tsp. vanilla
1/2 cup mini peanut butter cups
1/3 cup chopped salted peanuts (did not use)

Directions:

In medium bowl whisk flour and baking soda together and set aside.
In bowl of mixer add butter, sugar, brown sugar and salt and beat on medium until smooth and creamy. About 1 minute.
Add peanut butter, egg and vanilla and beat for about 30 seconds.
Remove bowl from mixer and stir flour mixture in until combined.
Cover dough with plastic wrap and put in frig for 2 hours or over night. (I put in frig overnight)

Preheat oven to 325º.
Take tablespoon sized bits of dough from bowl and roll into balls.
Place on baking sheet 2 1/2" apart.
Use a fork to make the marks on the cookies or whatever design you wish, just make sure they are about 1/2' thick.
Bake for about 15 minutes or until lightly golden brown.
Cool cookies before storing in your cookie jar.
Make about 36 cookies.

Cauliflower Gratin

2011-01-10T05:00:00.000-05:00

Here is the second recipe from last week. Truly enjoyed this recipe. The Gruyere Cheese was great. I had not used this cheese in recipe before in a recipe.

Cauliflower Gratin

Ingredients:

1 1/2 cups milk
1 bay leaf
1 clove garlic, split
3 tbsp. butter
3 tbsp. flour
1/2 cup grated Gruyere cheese
1/4 cup breadcrumbs
2 to 3 tbsp. grated Parmesan Cheese

Directions:

Sauce:
In a medium sized saucepan add milk, bay leaf and garlic and bring to simmer.
Cover, turn off heat and let infuse for 15 minutes.
In another saucepan melt butter and whisk in flour and cook out raw taste of flour.
Gradually whisk in milk.
Whisk and cook until mixture thickens.
Remove from heat and stir in cheese, stir until cheese melts.
Season with salt and pepper.
Set aside.

Prepare cauliflower:
Preheat oven to 425º.
Bring a large pot of water to boil that has been well salted.
Blanch cauliflower until it is just tender, about 5 minutes.
Drain well.
Pat dry with tea towel.
Season with salt and pepper.
Add cauliflower to cheese mixture and toss gently.
Add to gratin dish.
Top with breadcrumbs and Parmesan Cheese
Bake for about 30 minutes or until bubbly and lightly browned.

Pork Chops with Potatoes

2011-01-03T05:00:00.001-05:00

French Food at Home on the food network is a great show. This is the first recipe. The second recipe will follow next week. These two recipes I had in my to try list for awhile. You know how it is you see something and bookmark it to try and things happen you do not make it when you want. Well, I have to say both recipes were really good and easy to prepare and I will make them again.

Pork Chops with Potatoes

Ingredients:

4 fatty pork chops
2 cloves of garlic, sliced
salt and pepper
1 tbsp. butter
1 1/2 lbs. potatoes, peeled and thinly sliced
1 onion, sliced
4 slices bacon
1/2 tsp. juniper berries (could not find)
1/2 cup white wine, cider, or beer ( used Dan's hard cider)
1/2 cup beef stock
handful of chopped parsley, garnish

Directions:

Preheat oven to 325º.
Take the pork chops and using a knife make slices in meat and insert a slice of garlic into it.
Season each chop with salt and pepper.
In large frying pan add butter and brown chops on both sides; about 3 minutes a side.
In a 9X13" baking dish arrange half the potatoes and onions on bottom.
Season with salt and pepper.
Place chops on top of potatoes and onions.
Arrange bacon over chops and if you have juniper berries scatter over the chops.
Cover with the remaining potatoes and onions.
Season again with salt and pepper.
Pour wine, cider or beer.
Cut a piece of parchment paper to fit over the potatoes and lay it onto the top.
Bake for about 1 1/2 hours.
At the half way mark add stock and cover again and continue to bake.
Sprinkle with parsley when placed on plate.

Eagles have returned

2010-12-31T13:18:00.002-05:00

Finally this morning we found the eagles.

Fruit Cocktail Cake

2010-12-27T05:00:00.000-05:00

On Viva channel there is a show called Anna and Kristina’s Grocery Bag.
They test cookbooks and have chefs judge what they have made. The Best of the Best and more cookbook was tested. This is an updated collection of recipes from the bridge ladies. I do not have this particular cookbook but have The Best of Bridge Royal Treats for Entertaining which had the Fruit Cocktail Cake in it. I have to say the cake is great. Dan did not think much of me making the cake but when he finally tried it, also really liked it.

Fruit Cocktail Cake

Ingredients:

1 1/2 cups white sugar
2 cups flour
2 tsp. baking soda
1/2 tsp. salt
2 eggs
14 oz. can fruit cocktail with juice

Icing:

3/4 cup white sugar
1/2 cup cream or milk
1/2 cup butter
1 tsp. vanilla

Directions:

Grease a 9 X 13" baking pan.
Preheat oven to 350º.
In medium sized bowl beat eggs slightly.
Add all ingredients except flour.
Mix until combined.
Fold in flour until just combined.
Bake for 45 minutes.

Icing Directions:

In a medium sized cooking pot boil all ingredients except vanilla.
Remove from heat and add vanilla.
Take this mixture and pour it over the hot cake.
Pour all of this mixture over the cake, it will seem like a lot but the cake will absorb it.

Serve warm with whipped cream or ice cream.
Keeps in fridge for several days.

Everyone Have A wonderful Christmas

2010-12-25T01:00:00.001-05:00

Have A Very Merry Christmas Everyone

Toffee Thumbprint Cookies

2010-12-22T08:15:00.004-05:00

When I received the new Bake Fest booklet and saw these cookies I had to try them. And everyone should try them. They are so very good. Definitely a wonderful addition to your Xmas cookie collection.

Toffee Thumbprint Cookies

Ingredients:

Cookies:
1 1/2 cups white sugar
1 1/3 cups butter, softened
8 oz. plain cream cheese
2 large eggs
4 cups flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 pkg. skor toffee bits

Filling:
1/4 cup 35% whipping cream
3/4 cup semi-sweet chocolate chips
1 tbsp. golden corn syrup

Directions:

In medium size bowl combine flour, baking powder and salt and whisk together.
In your stand mixer beat butter, sugar and cream cheese until light and fluffy.
Beat eggs in one at a time.
Add your flour mixture to creamed mixture until well combined.
Remove from mixer and stir in toffee bits.
Chill dough for 1 hour.

Preheat oven 350º.
Line cookie sheets with parchment paper.
Roll dough into 1" balls (use about 1 tbsp. of dough per cookie).
Place dough about 2" apart on prepared cookie sheets.
With the end of wooden spoon make an indentation in the centre of each ball.
Bake for 10 minutes or until edges are golden brown.
Remove from oven and reinforce the indents with the end of the wooden spoon once again.
Cool on baking sheet for 5 minutes, then transfer to cooling rack to cool completely.

Filling Directions:

While cookies are cooling prepare filling.
Heat cream until steaming.
Pour over chocolate chips in medium size bowl.
Whisk until melted and smooth.
Stir in corn syrup.
Spoon about 1/2 tsp. into each cooled cookie.
Let them stand until filling is set.
Makes about 6 dozen cookies.

Chocolate Peanut Butter Nutella Cookies

2010-12-20T05:00:00.001-05:00

This cookie is Dan's creation. It was a nice cookie. I enjoyed the combination.

Chocolate Peanut Butter Nutella cookies

Ingredients:

1 cup peanut butter
1/2 cup nuttella
1 cup brown sugar
1/2 cup white sugar
2 eggs
2 tbsp. corn syrup
2 tsp. vanilla
1 tsp. baking soda
1/2 tsp. salt
2 cups chocolate chips
1 1/2 cups unbleached flour

Directions:
Preheat oven 350º.
Cream peanut butter, nutella and sugars in your mixer.
Add eggs one at a time and mix until light and creamy.
In medium bowl; combine flour, baking soda and salt, whisk together.
Add dry ingredients to your creamed mixture.
Add chocolate chips and mix until just mixed.

Using medium size ice cream scoop place onto parchment lined cookie sheets about 2 inches apart.

Bake for about 12 to 15 minutes.

The center should still be soft to touch.

Christmas Cake Cookies

2010-12-17T05:00:00.001-05:00

This recipe came from a lady at work. I love this cookies.

Christmas Cake Cookies

Ingredients:

1 lb. dates, diced
1/2 lb. candied cherries
1/2 lb. dried pineapple, diced
1 lb. walnuts or pecans
1 1/2 cups sugar
1 cup butter, softened
2 eggs
2 1/2 cups unbleached flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon

Directions:

Preheat oven 350º.
Cream butter and sugar in your mixer until light and fluffy.
Add eggs one at a time until well mixed.
In medium bowl combine flour, baking soda, salt and cinnamon. Whisk together.
Take about 1/2 cup and add to dried fruit and nuts mix this until coated.
Add the rest of the flour mixture to creamed mixture.
Add fruit and nuts and stir until combined.
Spoon onto parchment lined cookie sheets.
Bake for 10 to 15 minutes.

Blueberry, Caramel and White Chocolate Oatmeal Cookies

2010-12-13T05:00:00.000-05:00

On Picky Palate's blog I saw this cookie that uses blueberries and muffin top tin. I just had to give them a try. First I had to find the muffin top tins. Not an easy job. Finally I called a restaurant supply store and ordered them. The cookies are great. Loved the blueberries in them. I do not think I would put the caramels in them again though.

Blueberry, Caramel and White Chocolate Oatmeal

Ingredients:

1 cup butter, softened
3/4 cup sugar
1 cup brown sugar, packed
2 eggs
1 1/2 tbsp. vanilla
2 1/2 cups unbleached flour
2 1/2 cups large flake oatmeal
1 tsp. baking soda
1 tsp. salt
2 cups caramel, cut into pieces
1 1/2 cups dried blueberries, found at the Bulk Store
1 cup white chocolate chips

Directions:

Preheat oven to 350 degrees F.
Take your muffin top pan and butter them.
If using cookie sheets line with parchment paper.
Beat the butter and sugars until light and fluff in your mixer.
Beat in eggs one at a time and add vanilla.

In a large bowl combine flour, oatmeal, baking soda and salt whisk together.
Add dry ingredients to wet ingredients and mix until combined.
Add blueberries, white chocolate and caramels.
Mix until just combined.

Fill pan with dough and press down so it is just below the rim.
Bake for 11-14 minutes or until edges are just golden brown.
Bake 9 to 10 minutes if using baking sheets.
Cool on rack for about 5 minutes before removing from tin.

Broccoli and Cauliflower Salad

2010-12-06T05:00:00.000-05:00

This recipe came from George L. Armstrong School, Hamilton Ontario Cookbook. My daughter found this cookbook at a thrift store for me. I have made this salad 3 times since the first time.

Broccoli and Cauliflower Salad

Ingredients:

3 cups cauliflower
3 cups broccoli
1 purple onion
1 cup shredded cheddar cheese
5 to 6 slices bacon

Sauce:

2/3 cup mayonnaise
1/3 cup sugar
2/3 tsp. vinegar

Directions:

Mix cauliflower heads and broccoli heads and finely chopped onion in large salad bowl.
In a medium sized bowl combine mayonnaise, sugar and vinegar.
Add mayonnaise to vegetables and mix.
Refrigerate.
Fry bacon until crispy. Let cool and crush or break into pieces.
Mix into salad just before serving.

Apple Pie Muffins

2010-10-04T09:00:00.000-04:00

In looking for recipes for apples, I saw a few for Apple Pie Muffins. This recipe is adapted from what I found. I made my own apple pie fill instead of using apple pie filling. The muffins are really good.

Apple Pie Muffins

Ingredients

Pie filling:

2 apples peeled, sliced into chunks
2tbsp. butter
1 tsp. cinnamon
1/2 tsp. nutmeg
2 tbsp. brown sugar

Muffin Batter:

1/2 cup butter
1 cup sugar
1 tsp. vanilla
2 eggs
2 cups unbleached flour
1 tsp. baking soda
1/2 tsp. salt

Streusel Topping:

1/4 cup flour
1/4 cup brown sugar
1/4 cup oatmeal
1/4 cup chopped pecans, or nut of your choice
1/2 tsp. cinnamon
2 tbsp. chilled butter, cut into small pieces

Directions:

Preheat oven 350º.

Pie filling: In a small fry pan add butter and heat to melt. Add apples, brown sugar, cinnamon, nutmeg. Cook until mixture is softened. Let cool.

Muffin batter: In mixer bowl add butter and sugar, combine until sugar is dissolved.
Add vanilla and eggs, beat until combined.
In small bowl combine flour, baking soda and salt, whisk together.
Add about 1/2 flour to batter, then remove bowl and add remaining flour and mix until just combined.
Add Apple filling you have prepared or canned filling.
Mix until apple filling is mixed through.

Streusel Topping:

In small bowl combine flour, brown sugar, oatmeal, pecans and cinnamon.
Add cut up butter to flour mixture and rub butter through mixture until mixture resembles coarse crumbs.
Place topping on to top of muffin batter.

Bake for 25 to 30 minutes.
Cool on wire rack.
Makes 12 muffins.

French Vanilla Cafe Mix

2010-09-27T05:00:00.000-04:00

I like this coffee and went looking for a mix I could make at home. This recipe is not bad. I used Nescafe rich Colombian.

French Vanilla Cafe Mix:

Ingredients:

1/3 cup instant coffee
1 cup instant dry milk powder
1/2 cup powdered coffee creamer
1/3 cup sugar
1/4 cup instant vanilla pudding mix

Directions:

Measure ingredients into a ziploc bag, seal and shake to combine.

To Use: 3-4 Tbs mix in large mug of hot water.

Butter Tart Muffins

2010-09-20T05:00:00.004-04:00

This recipe came from The Hamilton Spectator. The name caught my attention. It is a wonderful muffin. Easy to prepare and a nice texture.

Butter Tart Muffins

Ingredients:

1 1/2 cups raisins
3/4 cup sugar
1/2 cup butter cut into chunks
2 eggs, beaten
1/2 cup milk
1 tsp. vanilla, rum or butterscotch flavouring
1 1/2 cup unbleached flour
2 tsp. baking powder
1 tsp. baking soda
pinch salt
1/2 cup chopped walnuts or pecans
1/4 cup corn or maple syrup

Directions:

Preheat oven to 375º
Place cup cake liners into 12 cup muffin tin
In medium sized pot add raisins, sugar, butter, eggs, milk and vanilla.
Over medium heat cook, stirring frequently, until mixture is hot and slightly thickened. Mixture should just begin to boil. Takes about 4 to 5 minutes.
Cool in frig while continuing recipe
In medium size bowl combine flour, baking powder, baking soda and salt.
Add chopped nuts and whisk together.
Make a well in center and pour in warm raisin mixture stir just to mix. Do not over mix.
Spoon into prepare muffin tin.
Bake for 15 to 17 minutes.
Remove from oven and immediately pour 1 tsp. syrup over each muffin.
Cool for 10 minutes in muffin tin.
Then remove to cooling rack.
Serve warm
Store in sealed bag at room temperature.
Can be frozen.

Makes 12 muffins

Padma The Elephant

2010-09-15T05:00:00.000-04:00

I have been wanting to start to crochet again. Searching the blogs I came across Dawn's Blog, she has a crochet along. It is interesting to crochet and not see the finished product first. This guy is so cute. You can find the pattern on her blog and post the finished item on Ravelry.

Dutch Blueberry Cake

2010-09-13T05:00:00.000-04:00

Many years ago I bought a little cookbook at the grocery store called 263 recipes in praise of cooking. There are many recipes I have made over the years. This recipe is adapted from Dutch apple cake. It turned out great with the blueberries in place of the apples. I put the addition of apples in red if you wish to try this recipe with apples.

Dutch Blueberry Cake

Ingredients:

1 cup blueberries (2 medium sized apples)
1 1/2 cups unbleached flour
3 1/2 tsp. baking powder
1/2 tsp. salt
6 tbsp. sugar, divided
1/4 cup butter
1 egg, well beaten
3/4 cup milk
1/2 tsp. ground cinnamon

Directions:

Preheat oven 425º.
Grease 8" baking pan.
(Peel and cut apples into slices)
In medium bowl combine flour, baking powder, salt and 4 tbsp. sugar; whisk together.
cut in butter until coarse meal forms.
In mixing cup combine milk and egg.
Add milk to flour. do not over mix.
Turn batter into prepared baking pan.
Sprinkle blueberries over batter and gently press into batter.
(Add sliced apple in rows and press into batter)
In small bowl combine 2 tbsp. sugar and cinnamon, and sprinkle over blueberries.
Bake for 25 to 30 minutes.
Serve hot with ice cream or cream.

Strawberry Sour Cream Coffee Cake

2010-09-06T05:00:00.000-04:00

Dan made this cake when we had extra strawberries. He adapted this recipe from Sour Cream Marble Cake from Great Coffee Cakes, Sticky Buns, Muffins & More. The cake was quite good.

Strawberry Sour Cream Coffee Cake

Ingredients:
Strawberry Mixture:

1/2 basket strawberries, mashed to almost a puree
1/2 cup white sugar
3 tbsp. brown sugar
1 tsp. cinnamon

Batter:

1 1/4 cups sour cream
2 1/2 cups self raising cake flour
3/4 cup butter, slightly firm
1 1/4 cup sugar
4 large eggs
1 1/2 tsp. vanilla extract
1/4 cup milk

Powder sugar, for dusting

Directions:

Preheat oven to 350
Generously butter a 10 inch bundt pan. Dust with flour, remove any excess flour.

Strawberry mixture:

Use blender and puree strawberries.
Place in mixing bowl and add nuts, sugar, brown sugar and cinnamon, set aside.

Batter:

Beat sour cream, butter and sugar until blended together.
Add eggs, one at a time, blend together well.
Add milk and vanilla and mix well.
Remove bowl and fold in flour, do not over mix.
Take half the batter out and place in another bowl and fold in strawberry mixture.
To bundt pan add 1/2 plain batter to bottom
Put the strawberry batter on top and swirl with knife.
Place rest of plain batter on top.
Bake for 50 to 60 minutes.
Let cool on rack for 10 to 15 minutes
Remove cake from pan and place on cake stand
Sprinkle icing sugar over cake and serve.

Puppy Chow

2010-08-30T05:00:00.000-04:00

This recipe came from the Burlington Welsh Male Chorus cookbook. The name alone was so interesting I just had to try it. It is a wonderful snack. I made 1/2 the recipe which Dan ate before I could take a photo. So another batch was made today and I took the photo right then.

Puppy Chow

Ingredients:

1 cup milk chocolate chips
1/2 cup peanut butter
1/2 cup butter
8 - 9 cups Crispex cereal
2 cups icing sugar

Directions:

In medium sized bowl over simmering water.
Melt chocolate chips, peanut butter and butter, until smooth.
In a large bowl add Crispex Cereal.
Pour melted chocolate mixture over cereal.
Toss lightly to coat cereal.
In a paper bag add icing sugar and put cereal mixture in, and shake to coat. (I tried this and decided to just add the icing sugar to the bowl of cereal mixture and toss lightly. It seemed to work fine. Found the bag a bit messy.)
Store in air tight container.

Pear Cinnamon Streusel Squares

2010-08-23T05:00:00.000-04:00

This recipe came from Better Homes and Gardens; The Ultimate Cookie Book. You can use apples with this recipe as well. I did not have cinnamon chips so I used milk chocolate chips. This is a wonderful bar for a snack or a dessert you can serve company. Next time I would reduce white sugar to 3/4 cup as I did find them a bit sweet.

Pear Cinnamon Streusel Squares

Ingredients:

Base:

2 cups unbleached flour
1 1/4 cups large flake oatmeal
3/4 cup packed brown sugar
2 tsp. cinnamon
1 cup butter

Custard:

2 eggs
1 cup sugar(Next time I would use 3/4 cup)
2 tbsp. unbleached flour
1/4 tsp. baking powder
1/4 tsp. salt
2 cups chopped pears (peeled and cored)(or apples)
3/4 cinnamon flavor baking pieces (used milk chocolate chips)
Powdered sugar icing

Powdered sugar:

In small bowl stir together 1 cup icing sugar and 1 tbsp. milk. Add milk until drizzle consistency.

Directions:

Preheat oven to 350º.
Lightly grease 9 X 13 baking dish. Set aside.
In large mixing bowl combine flour, oats, brown sugar and cinnamon.
Using pastry blender cut in butter until mixture resembles coarse crumbs.
Take out 1 1/2 cups of this mixture for the topping.
Press the remainder into the bottom of the 9 X 13 baking pan.
Bake for 15 minutes.

In mixer bowl add eggs and white sugar and beat until smooth and sugar is dissolved.
Add 2 tbsp. flour, baking powder and salt. Mix just to combine.
Remove bowl from mixer and stir in pears (apples) and add cinnamon chips(or whatever you choose to add)
Spread this mixture gently over hot base.
Sprinkle remaining oat mixture over pear mixture.
Bake for 30 to 35 minutes until golden brown.
Cool in pan on wire rack.
Cut into squares.
Drizzle with Powdered sugar icing.

Chocolate Chip Or/And Raisin Oatmeal Cookies

2010-08-16T05:00:00.002-04:00

I have had this recipe for years. The cookies are delicious, flaky, because of putting the oats into the food processor. Daniel's favorite is made with raisins. But, make them with the chocolate chips and raisins it is just a perfect combination.

Chocolate Chip Or/And Raisin Oatmeal Cookies

Ingredients:

1 3/4 cups unbleached flour
1/2 tsp. salt
1/2 cup coconut
2 cups rolled oats (Put into food processor and grind until mixture resembles coarse crumbs)
1 cup oil
1 cup lightly packed brown sugar
1 tsp. baking soda
1 tsp. vanilla
1/4 cup boiling water
1 cup raisins
1 cup semi-sweet chocolate chips

Directions:

Preheat oven 350º.
In medium size bowl combine flour and salt, whisk together.
Mix in oatmeal and coconut.
Mix oil and brown sugar together.
Dissolve baking soda in boiling water.
Stir into oil and brown sugar.
Add vanilla.
Add flour to oil mixture and salt.
Stir in raisins/chocolate chips.
Drop onto baking sheet and flatten with fork dipped in cold water.
Bake for 12 to 15 minutes.
Yields 6 dozen cookies.

Tres Leches Cake

2010-08-09T05:00:00.000-04:00

We have seen tres leches cak e on a few blogs and decided to give it a try. We liked the cake, but felt it needed something and made a strawberry sauce to put over the cake. Even though we did like this cake I do not think I would make it again.

Tres Leches Cake

Ingredients:

Soft butter, for baking dish

6 large eggs, separated

1 cup sugar

1 cup unbleached flour

1 can sweetened condensed milk

1 can evaporated milk

1 cup whole milk

1 1/2 cups heavy cream
1 tbsp. icing sugar

Strawberry Sauce:

1 cup strawberries, cut up and stemmed
1/8 cup sugar

Directions:

Preheat oven to 325° .
Butter a 9-by-13-inch baking dish.
In a mixing bowl, beat eggs yolks and sugar on high speed until light and fluffy.
In another bowl, beat egg whites to soft peaks.
Using a rubber spatula, fold whites into yolks until almost combined.
Gently fold in flour (do not over-mix).

Spread batter in prepared dish.
Bake until golden and pulling away from sides of dish, 20 to 25 minutes.
Using a small knife, scrape skin from top of cake; discard.
Cool cake for 20 minutes.
In a medium bowl, whisk together the three milks; pour evenly over cake.
Cover with plastic wrap; refrigerate at least 1 hour and up to one day.

To serve, prepare topping: In a mixing bowl, whip heavy cream with sugar to soft peaks.
Chill cake and cut into squares; serve toped with whipped cream.

Strawberry Sauce

Combine sugar and strawberries into a medium size pot.
Stew down until sugar dissolves.
Cool.
Spoon over cake with whipped cream.

Blueberry Rhubarb Pie

2010-08-02T05:00:00.001-04:00

We decided to try blueberries with rhubarb for this pie. Well, what can I say.....YES!!! It is a wonderful combination.
The pie dough recipe is the one we use regularly. It is really the best dough I have ever had. It is light and flaky.

Blueberry Rhubarb Pie
Ingredients:

2 cups blueberries
10 stalks rhubarb, cut up
1 cup white sugar
1 tsp. cinnamon
1/4 cup corn starch

Strussel topping:

2/3 cup flour
1/2 cup white sugar
1 tablespoon ground ginger
1 teaspoon nutmeg
1/4 cup butter

Prepare the pie dough of your choice: We use The Perfect Pie Dough .

Directions:

Preheat oven to 350º.
Cut up rhubarb into bit size pieces and place into medium sized bowl, add blueberries.
Toss gentle to combine.
Add sugar, cinnamon and corn starch and mix to coat.
Pour into prepared pie shell.

In a medium size bowl combine the topping ingredients and combine until forms little pea size pieces.
Place the topping on the pie and bake.

Bake at 350º for 40 to 50 minutes.

Serve warm or cool.

Dolly Squares

2010-07-26T05:00:00.000-04:00

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.

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

2010-07-19T05:00:00.001-04:00

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.

Rice Pudding with Coconut Milk

2010-07-12T05:00:00.001-04:00

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.

Rhubarb Crumble

2010-07-05T05:00:00.000-04:00

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.

Carrot Radish and Cashew Salad with Curry Dressing

2010-06-28T05:00:00.000-04:00

On Viva TV there are few cooking shows I try to catch from time to time. Simple Fresh Delicious is one of them. This will be the second recipe I have tried from her show. Beef Brussel Sprout Stir Fry was the first. Both are delicious. After making this dish I realized I forgot to add the green onions.

Carrot Radish and Cashew Salad with Curry Dressing

Ingredients:

3 medium carrots, peeled and trimmed
10 radishes, trimmed
1 bunch green onions, thinly sliced(forgot the green onions)
2/3 cups cashews, toasted
pinch salt and freshly ground pepper

Directions:

Curry Dressing:

1/3 cup peanut oil
2 tbsp. white wine vinegar
2 tbsp. finely chopped fresh mint(did not use)
1 tsp. curry powder
1 garlic clove, minced
salt and freshly ground pepper

Place all ingredients in jar with a sealed lid and shake until well combined.

Carrots and Radishes

Place the carrots and radishes in a food processor with the grating disk.
Place vegetables in medium size bowl.
Pour dressing over and toss.
Add green onions.
Sprinkle cashews on top.

Cherry Almond Bars

2010-06-21T05:00:00.001-04:00

Another library cookbook; rustic fruit desserts. I had cherries I needed to eat up and this recipe seem to fit the bill. Any fruit would be good in this bar, Rhubarb will be next.

Cherry Almond Bars

Ingredients:

3 cups cherries, pitted and halfed
1/2 cup sugar
1 tbsp. cornstarch
1/4 tsp. fine salt
zest and juice of 1 lemon

Crust and topping:

2 1/4 cups unbleached flour
1/2 cup packed brown sugar
1 cup slivered almonds
1/2 tsp. salt
3/4 cup cold butter, cut into cubes
1 egg
1 tsp. vanilla extract

Directions:

Preheat oven to 350º.
Grease a 9" square baking pan.

Fruit filling:

Combine cherries, sugar, cornstarch, salt, lemon zest and juice in a sauce pan over medium high heat.
Bring to boil, stirring occasionally and boil for 1 minute to thicken.

Crust and topping:

Combine flour, brown sugar, almonds and salt in food processor.
Add butter and process until crumbly.
Add egg and vanilla and pulse just until the mixture comes together.
Take out 1/3 of this mixture for topping.
Press 2/3 of the mixture into the bottom of the prepared baking pan.
Then add the cherry mixture.
Add the crumbly topping over the cherry mixture.

Bake on middle rack for 30 to 35 minutes.
Cool for at least 1 hour before cutting into squares.
Store in an airtight container.
Keeps for up to 4 days.

Serves 12

Cheesy Bacon and Egg Bake

2010-06-20T12:25:00.006-04:00

I saw this recipe and then went to find the zesty onion relish. This would make a wonderful Father's Day Brunch dish. The addition of the zesty onion relish made it so tasty. Dan did suggest that maybe the bread should be toasted before it is added to the baking dish. So, the next time I will try that. I did saute the peppers and added thinly sliced red onion.

Cheesy Bacon and Egg Bake

Ingredients:

12 slices of bread, crusts removed and cubed
14 slices of bacon, cooked crisp and diced
1 small red pepper, diced (used orange pepper)
1/4 cup red onion, thinly sliced
4 cups shredded Cheddar cheese
6 eggs
3 cups milk
½ cup Bick’s Zesty Onion Relish
¾ tsp salt
2 tsp Worcestershire sauce

Directions:

Grease 9"X13" baking dish
Cook bacon, and dice.
Saute peppers and red onion until softened.
Place 1/2 the bread crumbs into the baking dish.
Sprinkle with 1/2 the bacon and 1/2 the pepper and red onion over this.
Sprinkle a layer of cheese.
Place the other 1/2 bread crumbs, bacon, peppers, red onion and cheese.

Place eggs into medium sized bowl.
Add milk, onion relish, salt, and Wocestershire sauce.
Whisk this mixture until well combined.
Pour over the bread mixture.
Press down to ensure bread mixture is covered.
Cover with plastic wrap and refrigerate over night or for at least 4 hours.

Preheat oven 350º.
Bake for 45 to 55 minutes or until golden brown.
A knife inserted in center should come out clean.
Let cool for 10 minutes.

Serves 8

Sleeping Cookies

2010-06-14T05:00:00.000-04:00

I went to a book fair a few months back and bought a load of cookbooks. Actually, I went two days in a row. This cookie name caught my eye. The texture was very interesting and very light. The recipe came from Eat your heart out. Cookies you can go to bed and they bake.

Sleeping Cookies

Ingredients:

2 egg whites
1/8 tsp. salt
3/4 cup sugar
1 tsp. vanilla
1 cup chocolate chips
1 cups walnuts, chopped (used pecans)

Directions:

Preheat oven to 400º.
Grease cookie sheets well.
Chop nuts and set aside.
Beat egg whites at high speed until frothy.
Add salt and continue beating and add sugar, a bit at a time until stiff peaks form.
Add vanilla.
Fold in nuts and chocolate chips.
Using a heaping teaspoonful place batter on cookie sheet.
Place cookie sheets in oven and turn it off.
Leave in oven over night or for at least 3 hours.
They freeze well and thaw quickly.

Mine Shell Pasta with Creamy Smoked Bacon and Pea Sauce

2010-06-07T05:00:00.000-04:00

Yet another trip to the library to pick-up books I ordered, and of course you have to look to see if there is anything else you might like to take home. Jamie's Food Revolution was it. Looking through the book there are a number of very good recipes. I am always looking for recipes to take to work for lunch or dinner depending on which shift I am on. This is a great recipe, it heats up nicely in the microwave.

Mini Shell Pasta with a Creamy Smoked Bacon and Pea Sauce

Ingredients:

10 slices smoked bacon or pancetta
small bunch of mint (did not use)
sea salt and pepper
1 pound dried mini shell pasta
olive oil
1 tbsp. butter
2 cups frozen peas
2 tbsp. heavy cream or creme fraiche
1 lemon
6 ounces Parmesan cheese

Directions:

Prepare pasta according to directions.

In a large frying pan over medium heat add 1 tbsp. olive oil and butter.
Add bacon to pan, sprinkle with pepper and fry until golden and crisp.
If you are using mint, chop it finely.
When bacon is crisp add peas and toss.
Add cream and mint to bacon.
Drain pasta, save some of the pasta water.
Add pasta to bacon.
Add the juice of 1/2 lemon.
Let mixture bubble on heat until sauce reduces a bit.
Remove from heat.
If sauce is a bit to thick, add some of the pasta water.
Add Parmesan cheese and toss it.

Serve with a salad.
Serves 4 to 6

Lemon-Strawberry Cheesecake Cupcakes

2010-05-31T05:00:00.000-04:00

In the Spring 2010 Food and Drink from the LCBO has so many great recipes in it. It was hard to choose which one to make first. Finally, I choose the Lemon-Strawberry Cheesecake Cupcakes. I did not use the lemon tea biscuits, used graham cracker crumbs. These cupcakes are so good. The tart of the lemon curd with the cheesecake is a perfect match.

Lemon-Strawberry Cheesecake Cupcakes

Ingredients:

2 eggs
1/2 package Dare Simple Pleasures Lemon Social Tea Biscuits (make graham cracker crust)
3 tbsp. butter, melted
2 pkgs. cream cheese
1/2 cup extra fruit strawberry jam
1/4 cup sugar
1 tsp. vanilla extract
3/4 to 1 cup lemon curd (recipe to follow)
6 perfect fresh strawberries

Directions:

Preheat over 375º

Line muffin tins with papers.

Place eggs in a small bowl; cover with hot tap water to temper. Set aside.

To prepare the tea biscuits; place in food processor and whirl until fine crumbs, makes about 1 cup.

Add melted butter until evenly coated.

Dividing equally into muffin tin, firmly press crumbs into bottoms of cups.
(Prepare graham cracker crust)

Wipe out food processor bowl.

Add cream cheese, eggs, jam, sugar and vanilla; whirl until combined.

Spoon batter into cups, fill to top.

Bake 20 minutes or until just set.

Cool on a rack.

Cover and store in frig until chilled.

To serve, top each with a dollop of lemon curd.

Slice a berry and place onto of lemon curd.

Makes 18 cupcakes

Lemon Curd

Ingredients:

4 lemons
3 eggs
1 cup sugar
1/4 cup softened butter

Directions:

Squeeze 4 lemons to 3/4 cup juice.

Stir eggs with 1 cup sugar in small sauce pan.

whisk in juice

Add softened butter.

Whisk constantly over medium heat for 10 to 12 minutes or until mixture darkens and thickens.

Do not boil.!

Remove from heat; place a sheet of plastic wrap directly onto surface of curd.

Cool until barely warm.

cover and refrigerate for a week or more, can be frozen for months.

Makes 2 cups.

Apple Pancakes with Cinnamon Butter

2010-05-24T05:00:00.000-04:00

Dan wanted apple pancakes. So, instead of just slicing the apples and putting them into the batter I sauteed the apples in butter, and made a cinnamon butter. This will be on the morning breakfast menu again.... :)

Apple Pancakes with Cinnamon Butter

Ingredients:

Cinnamon Butter;

1/4 cup soft butter
1/4 cup icing sugar
1/8 tsp. grated oranges
1/2 tsp. cinnamon

Directions:

Mix all the ingredients together and set aside.

Apple saute;

Peel and slice the apples of your choice, I used Macintosh
1tbsp. butter
1 tbsp. brown sugar
1 to 2 tsp. cinnamon

Directions:

Melt butter in fry pan.
When bubbles form add apples.
When apples are golden turn over.
Add brown sugar and let this caramelize.
Remove from pan onto plate add cinnamon.
Mix lightly, let cool.

The pancake batter I used in my standby. The Best Buttermilk Pancakes.

Make the pancake batter of your choice or the one I use.
Add sauteed apples to batter and cook as described.
When ready to plate add a dollop of cinnamon butter onto the top.
Serve with maple syrup.
Enjoy!!!

Giant Honey and Oat Cookies

2010-05-17T05:00:00.001-04:00

I have picked another cookie from Betty Crocker's Ultimate Cookie Book. This is a soft cookie with a lovely hint of honey in it. Would definitely make them again. I used the honey we bought from Hergott's Cider Mill.

Giant Honey and Oat Cookies

Ingredients:

1 1/2 cups sugar
3/4 cup butter, softened
2/3 cup honey
3 egg whites
4 cups large flake oatmeal
2 cups unbleached flour
1 tsp. baking soda
1/2 tsp. salt

Directions:

Preheat oven to 350º.
Grease cookie sheets
Mix sugar, butter, honey and egg whites in mixer bowl until combined.
Stir in remaining ingredients.

Drop dough by level 1/4 cupfuls about 3" apart onto cookie sheets.
Bake 11 to 14 minutes. Until edges are light brown.
Centers will be soft.
Cool on sheet for 3 minutes.
Remove sheet and place on cooling rack.
Store in air tight container.
Makes about 2 Dozen cookies.

Annie's Beautiful Buns and Bread

2010-05-10T05:00:00.000-04:00

Dan has made this bread recipe a few times and it is the best bread recipe, ever. He has made it into a loaf of bread and buns. This recipe comes from Annie's Kitchen Garden. Annie makes this in a bread machine, which we do not have. If you want to use the bread machine Annie explains how to do it.

Home Style White Bread
Makes one loaf

Ingredients:

1 cup water (70 - 80 degrees)
2 tablespoons butter or margarine -- softened
1 teaspoon salt
2 tablespoons sugar
2 tablespoons nonfat dry milk powder
3 cups bread flour
2 teaspoons active dry yeast

Directions:
First proof the yeast in warm water.
In Kitchen-Aid mixer combine all dry ingredients with dough hook.
Add the yeast and butter to flour mixture.
Mix until it pulls away from bowl and forms a ball.
Knead for 5 to 10 minutes while kneading you may need to add more water or flour until it forms a ball.
Then let it rise in a warm spot, until doubled in size.
Then you punch it down and divide into buns.
Take smooth side down of buns in your hand, pull the sides into the center and pinch it.
Place in baking pan 9"X 9" and let rise.
Use egg wash on top and sprinkle with poppy seeds.
Preheat oven to 400º, when you put the buns into oven turn down oven to 350º and bake for 20 minutes, or until golden brown.

Blueberry cheesecake Shortbread Bars

2010-05-03T05:00:00.003-04:00

Once again I have picked a recipe from 1500 Best Bars, Cookies, Muffins, Cakes & More. This cookbook by Esther Brody is great, every time you look through it you find another recipe you would like to try. These bars were very good. We made the preserves with fresh (well frozen from last year) blueberries. They were cooked down to a jam like consistency .

Blueberry Cheesecake Shortbread Bars

Ingredients:

Base:

2 cups unbleached flour
1/2 cup brown sugar
1/2 tsp. salt
3/4 cup butter

Topping:

2 pkg. (8oz./250g) cream cheese, softened
3/4 sugar
2 eggs
1 tsp. vanilla
3/4 cup blueberry preserves

Crumble Topping

Reserve about 1/4 cup of base.

Directions:

Preheat oven 350º
Grease 9 X 13" baking pan

Prepare base:

Reserve about 1/4 cup for crumble topping.

In a medium bowl combine flour, brown sugar and salt.
Cut in cold butter until mixture resembles course crumbs.

Press this mixture into prepared baking pan, evenly.
Bake for 18 to 20 minutes, or until lightly browned.

Prepare topping:

In your mixer bowl beat cream cheese and sugar until smooth.
Add eggs one at a time until light and creamy.
Stir in vanilla.

Spread blueberry preserves over hot base.
Spread the cream cheese mixture evenly over the blueberry preserves.
Add reserved crumble base to top of blueberry preserves.
Bake for 25 to 30 minutes.
Place on rack to cool completely.
Cut into bars.
Cover and keep in frig.

Makes 36 bars.

Summer Berry Shortcake

2010-04-19T05:00:00.004-04:00

Whenever I do my tours of Thrift stores and find the older Food and Drink from the LCBO they come home with me. This recipe for Berry Shortcake is the BEST we have ever. The recipe came from Summer 2009. The mascarpone cheese in the whip cream is brilliant. It is best eaten the day baked. I decided to add this recipe to Cream Puffs In Venice Magazine Mondays.

Summer Berry Shortcake

Ingredients:

Shortcake:

2 cups unbleached flour
3 tbsp. sugar
4 tsp. baking powder
1 tsp. grated orange rind
Pinch of salt
1/2 cup cold butter, cubed
2/3 cup plain yogurt
1 egg
1 tbsp. whipping cream
Additional sugar

Filling:

3 cups mixed summer berries of your choice. (we used strawberries only)
1/4 cup sugar
1/2 cup whipping cream
1/2 cup mascarpone cheese
1 tsp. vanilla extract
Additional berries for garnish

Directions:

Preheat oven for shortcake to 425º.

Add four, sugar, baking powder, orange rind and salt into a food processor until combined.
Add butter and pulse until mixture resembles coarse crumbs.
Transfer this into medium bowl.
In small bowl beat yogurt and egg.
Add this mixture to the flour all at once; stir with fork until flour is moistened.
(Do not over mix)
Gather mixture into a ball and knead lightly 10 to 12 times.
On a lightly butter baking sheet, pat out dough to a 7" round.
With a sharp knife score top of round in 8 equal parts. (do not cut through)
Brush top with whipping cream; sprinkle with additional sugar.
Bake for 20 to 25 minutes until golden brown and risen.
Cool on rack.

Filling:

Slice strawberries, leave the other berries whole that you choose.
In a large bowl stir all berries together and add 2 tbsp. sugar.
Let stand for 15 minutes, stirring occasionally, until juicy.

In a medium bowl combine whipping cream, mascarpone cheese, vanilla and remainder of the sugar and whip until stiff peaks form.

When ready to serve; cut shortcake in half horizontally using a serrated knife and place bottom half onto serving platter.
Spoon berries with juices onto the bottom layer; spread cream mixture over berries.
Cover with the top layer and add berries to top for garnish.
Cut into wedges to serve.

Serves 8

Butterscotch Hay Stacks

2010-04-16T05:00:00.001-04:00

I was looking around the blogs and came across this cookie...and I love butterscotch and had to try them. Thinking back to my childhood I remember my step mother making them....with chocolate. We loved these. So easy to make and taste great.

Butterscotch Hay Stacks

Ingredients:

1 bag butterscotch chips
1/2 cup peanut butter chips (I added this)
3/4 cup creamy peanut butter
8 oz. chow mein noodles
3 1/2 cups mini marshmallows

Directions:

Line cookies sheets with wax paper.
Melt the butterscotch chips & peanut butter chips over water bath until just melted.
Add peanut butter and stir to combine.
Add Chow mein noodles and marshmallows mix until well coated.
Take two forks and scoop onto prepared cookie sheets.
Let set and remove and place in cookie jar.

Marty's Chocolate Chip Cookies

2010-04-05T05:00:00.000-04:00

This recipe came from Marty's World Famous Cookbook. They are super good cookies. It amazes me that you can have so many recipes for the same cookie and they are all a little different in taste. Marty is up in the Muskoka area, he is famous for his butter tarts. Which look amazing. We are going to try and make them as well.

Marty's Chocolate Chip Cookies

Ingredients:

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 tsp. vanilla extract
2 cups unbleached flour
2 1/2 cups large flake oatmeal
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup semi-sweet chocolate chips

Directions:

Preheat oven 350º. Grease cookie sheets.

In stand mixer combine butter and sugars and whisk until light and fluffy.
Add eggs on at a time and vanilla, mix until combined.
With mixer on low add flour until it is blended.

In a food processor add oats and process until flour like.
Add baking powder, baking soda and salt.
Mix until combined.
Add to dough mixture and mix until just combined.
Fold in Chocolate chips.

Shape the dough into 3 inch pucks shaped pieces and bake for 10 to 12 minutes or until edges are golden brown.
Cool on tray.

Happy Easter

2010-04-04T08:52:00.000-04:00

Glitter Graphics - GlitterLive.com

Apple Streusel Muffins

2010-03-29T05:00:00.001-04:00

This recipe came from The 250 Best Muffin Recipes. Great muffin, moist and tender. Easy to prepare. I will make these muffins again, however I am going to try something different with them. Once made again I will post a photo...somehow I forgot to take a photo of these, sorry.

Apple Streusel Muffins

Ingredients:

Streusel Topping:
1/3 cup packed brown sugar
2 tbsp. unbleached flour
1/2 tsp. cinnamon
2 tbsp. soft butter
1/3 cup chopped almonds

Muffin:
1 1/2 cups unbleached flour
1/4 cup sugar
2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. salt
1/8 tsp. nutmeg
1 cup shredded, peeled apples
1/2 cup milk
1/4 cup oil
1 egg, beaten

Directions:

Preheat oven 400º.
Line 12 cup muffin tin, with paper liners or grease them.

In small mixing bowl combine brown sugar, flour, cinnamon, butter and almonds; mix until crumbly. Set aside.

In another small bowl combine flour, sugar, baking powder, cinnamon, salt and nutmeg; whisk this together.
Add grated apples.
Make a well in the center.

In measuring cup add milk, oil and egg. Mix together.
Add this to the dry ingredients; stir until just mixed together.

Save 3 tbsp. of topping, set aside.
Fill each muffin cup with 1/2 batter; sprinkle the top of the this batter with topping; add the rest of the batter and top with remaining topping.

Bake for 20 to 25 minutes.

Chocolate Oatmeal Cookies

2010-03-22T05:00:00.000-04:00

While looking through Maida Heatter's Book of Great Chocolate Desserts this recipe for a Chocolate Oatmeal Cookie caught my eye. I had not made a Chocolate Oatmeal Cookie. It is a very nice cookie, I think next time though I would cook them about 2 minutes less, they were a little to crisp for me.

Chocolate Oatmeal Cookies

Ingredients:

2/3 cup unbleached flour
2 tsp. baking powder
1/2 tsp. salt
1/4 cup plus 1 tbsp. unsweetened cocoa powder
5 1/2 tbsp. butter
1 1/2 tsp. vanilla extract
1 1/4 cup sugar
1 large egg
1/3 cup milk
2 1/2 cups large flake oatmeal

Directions:

Preheat oven 350º.
Line the cookie sheets with aluminum foil.

In medium bowl combine flour, baking powder, salt and cocoa, whisk this. Set aside.

In mixer bowl cream butter until light.
Add vanilla extract and sugar, beat this mixture well.
Add egg and beat until smooth.
On low speed gradually add 1/2 flour mixture.
Add milk.
Then add the remaining flour mixture.
Scrap down the sides of the bowl.
Beat this until mixture until smooth.
Take bowl off and add oatmeal and mix until evenly incorporated.
Take medium sized ice cream scoop and place 2" apart on the prepared cookie sheets.
Bake for about 18 minutes.
Let cookies cool, then place on cooling rack.

Makes about 24 cookies.

Beef, Brussels Sprout Stir Fry

2010-03-15T05:00:00.002-04:00

On Simple Fresh Delicious page I found this stir fry recipe. I did change the Chinese cabbage for brussels Sprouts and it was great. Using hamburg makes this a really quick dinner. The next time I make this I am going to use ground pork. Ground chicken would also be great.

Beef, Brussels Sprout Stir Fry

Ingredients:

2 teaspoons cornstarch
1 tablespoon water
1 tablespoon oil, plus 1 tablespoon extra
1/4 lbs lean ground beef
1 tsp. finely chopped ginger
1 garlic cloves, minced
1 1/2 cups brussels sprout
1 medium carrots, cut julienne
1 small onion, thinly sliced
1 tablespoons hoi sin sauce
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 teaspoon sesame oil
Chow Mein Noodles, cooked until just tender

Directions:

Combine cornstarch and water in a small bowl. Set aside.
Heat wok over medium-high heat.
Add 1 tablespoon of peanut oil and beef.
Cook beef until browned and broken up into small bites.
Remove meat from pan and place on plate.

Heat remaining oil in same wok over medium-high heat.
Add ginger and garlic, stir-fry for 1 minute.
Add brussels sprouts, carrots and onion, stir-fry until almost tender.

Add sauces; hoi sin, oyster, soy sauce. Mix these around wok with the vegetables, return the beef back to the wok.
Stir in cornstarch mixture.
Stir until sauce is thickened.
Add Chow Mein Noodles and toss to combine.

Cheesy Broccoli Baked Potatoes

2010-02-22T05:00:00.000-05:00

There is a new show on TV called The Best Recipes Ever. It is based on Canadian Living. I taped the show as I never remember it is on. This recipe caught my eye as you can have a whole meal in one. Without a doubt this will be a recipe that will be made again and Dan liked it as well. You can take it to work and heat it up.

Cheesy Broccoli Baked Potatoes

Preheat oven to 400º.

Ingredients:

2 baking potatoes (russett)
1 cup broccoli florets, chopped
4 slices bacon, sliced 1/2"
1/2 cup chopped onions
2 tsp all-purpose flour
1/2 cup milk
1/4 tsp salt
1/4 tsp pepper
1/4 cup cheddar cheese, shredded
1/4 cup cheddar cheese, shredded

Directions:

Take your potatoes and microwave them until just cooked. Use the potato setting.
Then place in oven for about 10 minutes until crisp.
Cook broccoli until tender, drain and set aside.
In medium size fry pan cook bacon until golden brown. Remove bacon from pan and place on paper towel to remove excess bacon fat.
Add onions to pan and cook until softened.
Add flour and cook until the flour is cooked out, 1/2 minute or so.
Whisk in milk, salt and pepper.
Stir until mixture thickens.
Remove from heat and add cheese, stir until cheese melts.
Add broccoli and bacon. Set aside.
When potatoes are done cut them in half and scoop out potato and put with broccoli and bacon mixture.
Combine the potato into the broccoli mixture.
Place the potato shells on baking sheet and fill with cheese broccoli mixture, over fill the shells with this mixture.
Top with the second grated cheese.

Bake for about 10 to 15 minutes or until golden brown.

National Sticky Bun Day

2010-02-21T13:29:00.009-05:00

Today February 21st. is National Sticky Bun Day. I have not ever made any kind of sticky bun with yeast, so when I found out it was sticky bun day today I decided to try them. On Bon Appetit page this recipe for Yukon Gold Cinnamon Rolls attracted my interest. This dough is amazing. It is so soft, tender and moist. Very easy to work with. This dough would be good for donuts as well I would think.

Yukon Gold Cinnamon Rolls

Ingredients:

Dough:

1 pound Yukon Gold potatoes, peeled, cut into 2-inch pieces
1 tablespoon coarse kosher salt
1/2 cup softened butter
3 large eggs
1 cup cake & pastry flour
3 1/2 cups (or more) unbleached all purpose flour
1/2 cup warm water (105°F to 115°F)
3 1/4-ounce envelopes active dry yeast (scant 2 tablespoons)
2 tablespoons sugar

Filling:

1 1/3 cups (packed) golden brown sugar
2 1/2 tablespoons ground cinnamon
3 tablespoons unbleached all purpose flour
1/2 cup softened butter

Cinnamon Butter Cream Icing:

1 cup softened butter
1 tsp. vanilla extract
2 tsp. cinnamon
4 cups icing sugar
2 tbsp. milk

Directions:

For Dough:

Combine potatoes, 2 cups water, and 1 tablespoon coarse salt in large saucepan.
Boil until potatoes are very tender, about 18 minutes. Do Not Drain Water from Potatoes.
Mash potatoes with water in pan.
Add butter and mash until butter is melted.
Whisk in eggs, then 1 cup flour; mash until very smooth.
Let potatoes stand until barely lukewarm, about 10 minutes.

While the potato mixture is cooling, pour 1/2 cup warm water into large bowl of stand mixer fitted with paddle attachment; stir in yeast and sugar.
Let stand until foamy, about 10 minutes.
Add potato mixture to yeast mixture; mix on low speed until well blended, 2 minutes. Mix in 3 cups flour, 1 cup at a time, beating well.
Beat until sticky dough forms.

Take the last 1/2 cup flour and spread on work surface.
Scrape dough out onto floured work surface.
Knead until dough is smooth and elastic, adding more flour by tablespoonfuls if dough is very sticky, about 8 minutes.

Coat large bowl with butter.
Transfer dough to bowl and turn to coat.
Cover bowl with plastic wrap, then kitchen towel.
Let dough rise in warm draft-free area until doubled in volume, about 1 hour.

Directions:

Filling:

Mix brown sugar, cinnamon, and flour in medium bowl.
Using fork, mix in butter.

Position rack in center of oven and preheat to 425°F.
Lightly grease two 9 X 13" baking pans.
Turn dough out onto well-floured work surface.
Roll out dough to 24x16-inch rectangle.
Sprinkle filling evenly over dough.
Starting at 1 long side, roll up dough jelly-roll style, enclosing filling.
Using large knife dipped in flour, cut roll crosswise into 24 pieces.
Transfer rolls into baking pan, spacing rolls about 3/4 inch apart.
Cover baking pans loosely with kitchen towel.
Let rise in warm draft-free area until almost doubled in volume, about 20 minutes (rolls will be very puffy).

Bake cinnamon rolls until golden, about 20 minutes.
Cool rolls 10 minutes on baking sheet.

Directions:

Cinnamon Butter Cream Icing:

In a bowl, cream butter with an electric mixer until fluffy.
Add vanilla, gradually add icing sugar one cup at at time, beating well on medium speed.
Scrape bowl often.
When fully mixed, the icing will appear dry.
Add milk and beat until light and fluffy.
Cover bowl with towel to keep it moist until ready to use.
Refrigerated is best (icing can be stored up to 2 weeks in an air-tight container).
Re-whip before using.

Toasted Oatmeal Cookies

2010-02-20T05:00:00.004-05:00

On my tours of the thrift stores I have been finding some good cookbooks. The Latest one Betty Crocker's Ultimate Cookie Book has some great looking recipes in it. This one caught my attention because you toast the nuts and oatmeal. The cookie is outstanding. I will be making them again.

Toasted Oatmeal Cookies

Ingredients:

2 1/2 cups large flake oatmeal
1 cup walnuts
1 1/2 cups brown sugar
1 cup softened butter
1 tsp. vanilla extract
1 egg
1 cup unbleached flour
1 tsp. baking soda
1/4 tsp. salt

Directions:

Preheat oven to 350º.
Spread oats and nuts onto a jelly roll pan (15 1/2 X 10 1/2 X 1"). Bake 20 to 25 minutes, stirring occasionally, until golden brown. Cool.

In your mixer mix brown sugar, butter until light and smooth.
Add vanilla and egg, beat until well blended.
In small bowl whisk flour, baking soda and salt.
Stir in oat mixture and flour mixture.

Using a medium ice cream scoop, drop onto un-greased cookie sheet, 2" space between cookies.
Bake for 8 to 12 minutes until golden brown. Cool slightly and place on cooling rack.
Makes about 3 1/2 dozen.

White Cake with Chocolate Frosting

2010-02-19T05:00:00.001-05:00

When I got up Sunday morning I decided to look for a white cake recipe and then add a Chocolate Frosting. I found a white cake recipe on allrecipes. It calls for milk, I used buttermilk instead. The chocolate Frosting follows the cake recipe. The cake is very nice, moist and light. Would definitely make this cake again. Due to adding the sour cream the cake should be kept in the frig.
A round plate does not really fit the square cake, I will be looking for a square cake plate.

White Cake with Chocolate Frosting

Ingredients:

1 cup sugar
1/2 cup butter
2 eggs
2 tsp. vanilla extract
1 1/2 cups unbleached flour
1 3/4 tsp. baking powder
1/2 cup buttermilk

Directions:

Preheat oven to 350º.

Grease and flour 9x9" baking pan.

In mixer bowl, cream butter and sugar until light and creamy.

Beat eggs in one at a time.

Add vanilla.

In small bowl whisk flour and baking powder.

Add flour to creamed mixture until combined.

Stir in milk until batter is smooth.

Pour batter into prepared pan.

Bake for 30 to 40 minutes.

Chocolate Frosting

Ingredients:

1/2 cup butter
1 cup icing sugar
1/4 cup sour cream
pinch of salt
1 tsp. vanilla extract or dark rum
4 tbsp. cocoa
3 tbsp. very strong coffee

Directions:

In your mixer combine butter, icing sugar and sour cream together until smooth and creamy.

Add vanilla(rum) and beat again until combined.

Then add cocoa slowly until this is combined.

Add the coffee until the frosting is the desired consistency.

When cake is cooled Ice and serve.

Chicken Casserole

2010-02-17T05:00:00.002-05:00

This recipe came from a lady I worked with a few years ago. It is a good way to use left over chicken. I replace 1/2 the mayonnaise with yogurt. I have looked through my photos and could not find the picture...sigh. When we make the second casserole in the freezer I will post a picture.

Chicken Casserole

Ingredients:

2 chicken breasts, cooked and chopped up
2 cups cooked broccoli
1 cup mayonnaise (1/2 cup mayonnaise & 1/2 plain yogurt)
1 can cream of chicken soup (or mushroom)
juice from 1/2 lemon
1/2 tsp. curry powder
1 cup shredded cheese
1 cup bread crumbs, toasted
1/2 cup Parmesan cheese
1 tsp. parsley

Directions:

In a 2 quart casserole dish place cooked chicken.
Add the cooked broccoli on top of chicken

In small mixing bowl combine: Mayonnaise (& yogurt), cream of chicken (mushroom) soup, lemon juice, & curry powder, Mix until combined.

Pour over chicken and broccoli.
Put a layer of shredded cheese
Then add bread crumbs
Sprinkle Parmesan cheese over the bread crumbs

Bake 350º for 1 hour.

Can be made in advance and freezes well.

Ultimate Double Chocolate Cookies with Marshmallows

2010-02-15T05:00:00.003-05:00

Dan wanted a cookie that had white chocolate and marshmallows in it. I used the Ghiradelli's cookie recipe and added the white chocolate and marshmallows. These cookies are very very rich very much like a brownie.

Ultimate Double Chocolate Cookies with Marshmallows

Ingredients:

11.5 ounces bittersweet chocolate chips(used semi-sweet)
6 tbsp. softened butter
3 large eggs
1 cup sugar
1/3 cup unbleached flour
1/2 tsp. baking powder
12 ounces semi-sweet chocolate chips
1 cup white chocolate chips
1 cup marshmallows
1 cup chopped nuts, (used walnuts, toasted)

Directions:

Preheat oven to 375º.

Prepare cookie sheet with parchment paper and set aside

Over double boiler melt the semi-sweet chocolate and butter.

In mixer bowl beat eggs and sugar until smooth and creamy. Add the melted chocolate to this.

In small bowl whisk flour and baking powder.

Add the flour to the chocolate mixture.

Stir in the semi-sweet chocolate chips, white chocolate chips, nuts and marshmallows.

Refrigerate dough for at least 1 hour.

Using a medium ice cream scoop and place on baking sheet leaving 1 " space between.

Bake for 12 to 14 minutes. The center should still be soft.

Makes 24 cookies.

Happy Valentines Day

2010-02-14T11:15:00.002-05:00

Happy Valentine's Day Glitter Graphics
Hope you all have a great Valentines Day.

Birthday 2010

2010-01-30T12:44:00.004-05:00

It was my birthday on Friday, I try not to think about birthdays much anymore. I did take the day off which I normally do not do. It was a restful day. Dan made Red Velvet Cupcakes. They are very good. The Girls at work gave me a tea pot with cups and saucers and green tea. The green tea is so good.

Creamy Cucumber Salad

2010-01-30T09:38:00.007-05:00

Barefoot Contessa Back to Basic played a show with Creamy Cucumber Salad. I love cucumbers and just had to try it. It has a nice tang to it. Keeps well in the frig for a week. Your can reduce this recipe to your family size.

Creamy Cucumber Salad

Ingredients:

4 English cucumbers, thinly sliced
2 small red onions, thinly sliced
Kosher salt
4 cups plain whole milk yogurt
1 cup sour cream
2 tbsp. champagne vinegar or white wine vinegar
1/2 cup minced fresh dill
1 1/2 tsp. freshly ground pepper

Directions:

Place cucumbers and red onions in a colander over a bowl with 1 1/2 tbsp. salt. Wrap in plastic wrap and place in frig for at least 4 hours or overnight. Discard the liquid that is in bowl.

Place yogurt in a sieve lined with cheese cloth or paper towel over a bowl. Wrap in plastic wrap and place in frig for at least 4 hours or overnight. Discard this liquid as well that is in bowl.

When the cucumbers and onions are ready place them in a towel and squeeze out anymore liquid that maybe left in them.

In a large bowl add cucumbers and onions with drained yogurt, sour cream, vinegar, dill, 2 tsp. salt and pepper. Toss to combine well.

Place in frig for a few hours to allow flavors to blend together.

Sprinkle with salt and pepper and serve chilled

CHOCOLATE CRUNCHIES

2010-01-26T12:12:00.004-05:00

I was on Doris Greenspan blog and came across this candy recipe. It is so good I have made it again today. A great addition for Xmas or any holiday. I did make changes to the recipe: added small marshmallows, white chocolate chips, and peanut butter chips. Soaked the raisins in rum.
Give these a try... you will love them.

Chocolate Crunchies

Ingredients:

1/2 cup toasted walnuts or pecans
1/2 cup soft raisins
1 cup corn flakes
1 cup semisweet chocolate chips
1/4 cup white chocolate chips
1/4 cup peanut butter chips
1 tbsp. dark rum
1 cup mini marshmallows

Directions:

Place nuts in fry pan and toast them until just golden.
Take the dark rum and pour over raisins and place in microwave and heat for about 30 seconds. Let stand for about 5 minutes until the rum absorbs into the raisins.
Over a simmering pan of water melt the chocolate chips.
Measure all other ingredients and place in large mixing bowl. Add raisins to this mixture.
Pour melted chocolate over mixture and combine.
Using a ice cream scoop, or two spoons place candy on parchment paper to set up.
Once set place in air tight container to store.

Makes about 24

Beef Noodle Casserole with Cheddar-Crumb Topping

2010-01-20T13:28:00.003-05:00

This recipe came from The 150 best Slow Cooker Recipes Cookbook. It was not bad. I did change the tomato sauce to a can of tomatoes and mashed them. When I make it again I would use the tomato sauce. Also I made the topping in the oven and crumbled it on the top of the dish.

Beef Noodle Casserole with Cheddar-Crumb Topping

Ingredients:

2 tbsp. vegetable oil, divided
1 lb. lean ground beef
2 onions, finely chopped
4 celery stalks, peeled and thinly sliced
4 cloves garlic, minced
1 tsp. salt
1 tsp. pepper
2 tsp. dried oregano leaves
1 tsp. dry mustard
1 can (10 oz.) condensed beef broth, undiluted
1 can (8 oz.) tomato sauce
4 oz. cream cheese
8 oz. egg noodles, cooked and drained

Cheddar Crumb Topping

1 cup bread crumbs
2 tbsp. melted butter
1 cup shredded cheddar cheese

Directions:

In large fry pan heat 1 tbsp. oil and cook beef until no longer pink. Take about 5 minutes. Remove from pan with slotted spoon.

Add 1 tbsp. oil and add onions and celery and cook until softened.
Add garlic, salt, pepper, oregano and mustard and cook, stirring for about 1 minute.
Add beef broth, tomato sauce and cream cheese and cook, stirring until cheese is melted.

To assemble in crock pot:

Spoon 1/2 cup sauce to bottom of pot.
Then layer of beef
Then layer of noodles (do not use to many noodles)
Repeat until you have sauce as last layer.
Cook on low for 8 to 10 hours
Cook on high for 4 to 6 hours

To make the Cheddar Crumb Topping:

Dry 2 slices of whole wheat bread in oven.
Crush this into crumbs.
Place onto baking tray.
Pour melted butter over crumbs.
Mix cheddar cheese into this mixture.
Place under broiler and cook until nicely browned.
Crumble onto dish when plated.

Serves 6 to 8

Sweet & Sour Carrot Salad

2010-01-20T13:13:00.005-05:00

Here is another recipe from the A Taste of Appleby cookbook. This is a wonderful recipe for any family gathering. It would also be great in the summer.

Sweet & Sour Carrot Salad

Ingredients:

1 lb. carrots, parboiled, sliced into coins
1 red onion sliced thinly, you also can use Spanish onion
1 green pepper, sliced (did not use)
1 can sliced water chestnuts, drained
1 can pineapple bits, drained
1 cup celery, sliced (did not use)
1 cup cucumber, sliced

Marinade:

2/3 cup sugar
1/3 cup oil
1/4 cup vinegar
1 can (10oz.) tomato soup
1 tsp dry mustard
1/4 tsp. salt
1 tsp. Worcestershire sauce
1/4 tsp. curry powder (did not use)
dash Tabasco sauce (did not use)
1 tsp paprika

Directions:

Combine all salad ingredients.
Mix marinade ingredients well and pour over salad
Refrigerate overnight
Serves 8 to 10

Keeps for one week.

Brussels Sprouts with Bacon

2010-01-17T11:54:00.006-05:00

I love Brussels sprouts and adding bacon just seemed a perfect match. This is the second time I made this recipe.

Brussels sprouts with Bacon

Ingredients:

3 slices bacon, chopped
1 tbsp. olive oil
medium onion, chopped
1 1/2 lbs Brussels sprouts, sliced 1/8 " slices
1 cup chicken broth
salt and pepper to taste

Directions:

Cook bacon until nicely browned. Remove from pan and place on paper towel to drain. Add olive oil to pan and saute onions until translucent. Add the Brussels sprouts and cook until just tender. Add chicken stock and bring up to a gentle bubble. Cover and let simmer for about 10 minutes. Remove to a serving dish and sprinkle bacon on top.

Viennese Chocolate Bars

2010-01-10T18:41:00.006-05:00

I went to the library and took out 1500 Best Bars, Cookies, Muffins, Cakes, And More by Esther Brody. From this cookbook I made Raspberry Coconut Bars and Krispie Toffee Triangles
both were great. When I saw this Bar I had to try it as well. And we were not disappointed. They are delicious.

Viennese Chocolate Bars

Ingredients:

Base:

1 cup butter, softened
1/2 cup white sugar
2 egg yolks
2 1/2 cups unbleached flour

Filling:

1 10 oz. jar of raspberry jam or jelly
1 cup semi-sweet chocolate chips

Topping:

4 egg whites (I used only 2)
1/4 tsp. salt
1 cup white sugar
2 cups toasted, chopped pecans

Directions:

Preheat oven to 350º.
Grease a 9" X 13" baking pan.

Prepare Base:

Beat butter and sugar until smooth and creamy.
Beat in the egg yolks until well mixed.
Add flour slowly and mix until incorporated.
Shape dough into a ball and knead lightly.
Press into bottom of prepared baking pan.
Bake in oven for 15 minutes or until lightly browned.
Place pan on cooling rack until it cools slightly.

Prepare Filling:

Stir jam or jelly until it is smooth, then spread evenly over base.
Sprinkle chocolate chips over the jam.
Set aside.

Prepare Topping:

In your mixing bowl whip egg whites with salt until frothy.
Gradually beat in sugar until stiff peaks form.
Fold in toasted pecans.
Spread gently over the chocolate chips.
Bake for 25 minutes or until lightly browned.
Place on cooling rack to cool completely.
Cut into bars
Makes 36 Bars

Radishes and peas

2010-01-10T09:38:00.005-05:00

I was watching French Food at Home and she made this vegetable dish. The addition of radishes intrigued me so I gave it a try. It is a great dish. When you cook the radishes they are sweet, they loose that sharpness they have when raw.

Radishes and Peas

Ingredients:

2 tablespoons butter
1 tsp. olive oil
1/4 cup thinly sliced sweet onion
2 bunches radishes, quartered or sliced
1/4 cup water
2 cups freshly shelled peas or frozen small peas
1 pinch Salt and pepper
2 green onions, thinly sliced (used the sweet onion)
handful of chopped fresh dill ( I did not have this)

Directions:

Melt the butter and olive oil in a saute pan add radishes and gently cook the until half cooked.
Add the sliced onions and saute until translucent.
Add the peas with 1/4 cup water.
Continue cooking until the peas and radishes are tender.
Season to taste.
Garnish with scallions and dill.

Cream of Celery and Cauliflower Soup

2010-01-06T11:28:00.004-05:00

I have been using my treadmill again and have been looking through cookbooks while working out. The cookbook is called: A Taste of Appleby. It came in a box lot of cookbooks bought at an auction.
The soup was great. I will be making it again for sure.

Cream of Celery and Cauliflower Soup

Ingredients:

1/3 cup butter
1 onion, chopped
4 celery stalks, chopped
2 cups cauliflower florets
1/3 cup unbleached flour
4 cups chicken stock
1 cup cream
salt and pepper
chopped scallion for garnish/or parsley

Directions:

In large pot, melt butter. Add onion, celery and cauliflower; when this is softened cover pot and simmer for about 20 minutes.
Take the vegetables and put in blender or food processor and puree. ( I left it a bit chunky) Return to pot and stir in flour, mix thoroughly and cook until flour is cooked.
Slowly stir in chicken stock and bring to boil for 2 minutes.
Remove from heat and stir in cream.
Soup can be heated but do not boil.
Season to taste and add garnish.
Serves 6

Coffee Crunch Cookies

2010-01-03T20:01:00.005-05:00

I was looking for a cookie that has coffee in it. This one sounded interesting. It is a nice light cookie with a nice crunch to it. It is on Southernfood blog. I will make them again.

Coffee Crunch Cookies

Ingredients:

1 1/2 cups unbleached flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup sugar
1/4 cup brown sugar, firmly packed
3/4 cup butter
2 tablespoon instant coffee powder
2 tablespoons hot water
1 egg
1 1/2 cups flaked coconut

Directions:

Whisk flour, baking powder, and salt in a medium bowl; set aside.

In a mixing bowl, cream together the sugars and butter.
Dissolve coffee granules or powder in hot water; blend coffee into creamed mixture
Add egg, mix until combined.
Stir in coconut and sifted dry ingredients, until just mixed.
Drop dough but rounded teaspoonfuls onto lightly greased baking sheets.
Bake at 350° for 10 to 12 minutes.
Makes about 3 1/2 dozen coffee cookies.

Oatmeal Apple Pie Bars

2010-01-03T19:33:00.003-05:00

In surfing around I came across these bars at Cookie Pie's blog. They are well worth making.

Oatmeal Apple Pie Bars

Ingredients:

Filling:

1 Tbsp. unsalted butter
3 large apples, Mac's, peeled, cored and thinly sliced
2 Tbsp. packed dark brown sugar
1 Tbsp. grated fresh ginger
2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 cup chopped pecans, or halves
pinch of salt

Crust:

1 cup unbleached flour
1/4 tsp. baking soda
1/2 tsp. salt
1/2 cup packed dark brown sugar
1 cup large flake oats
1/2 cup unsalted butter, melted

Directions:

Preheat oven 350º.
Prepare a 9 X 9" baking pan. Line with parchment on bottom and butter the pan well.

Filling:

Melt butter in a large skillet over medium heat, add pecans and toast until golden.
Add apples, brown sugar, ginger, cinnamon, nutmeg and salt cook, stirring often.
When the apples are golden and tender and caramelize, about 8 to 10 minutes.
Put in a small bowl and let cool.

Crust:

In mixing bowl, whisk together flour, baking soda, salt, brown sugar and oats.
Stir in melted butter.
Take 1 1/2 cups of oat mixture and press evenly into bottom of prepared pan.
Spoon filling over crust, spreading evenly.
Crumble remaining oat mixture over filling.

Bake bars for 30 to 35 minutes, until topping is golden brown.
Let cool on a wire rack to room temperature, cover and refrigerate for at least 1 hour, or overnight.
Remove bars from baking pan, and cut into bars.
Keep bars in an airtight container in the fridge.

Peanut Butter Cake

2009-12-29T14:45:00.005-05:00

If you have been following my son Dan's blog Urban Veggie Garden you will know he is making hard cider. He found Hergott's Cider Mill in Waterloo that does not pasteurize the cider. They are selling the cider part of the business and keeping the honey which they will be selling at their new location. They have a store as well and I bought this cookbook. In browsing through the book I saw this cake and it sounded like it would be very good. It is really good, moist, tender the frosting is not to sweet.

Peanut Butter Cake

Ingredients:

1/4 cup soft butter
1/4 cup peanut butter
1 1/2 cups brown sugar
2 eggs
1/2 cup warm water
1 cup thick sour milk (add 2 tbsp. vinegar, let stand a couple minutes to thicken)
2 cups flour
1 tsp. salt
1 tsp. baking soda

Directions:

Preheat oven to 350º.

In small bowl combine flour salt and baking soda with whisk. In mixer bowl combine butter and peanut butter until smooth. Add brown sugar and mix until smooth, add eggs, one at at time. Add warm water and sour milk and mix until smooth and silky. Add flour a little at a time. Combine until just mixed.

Pour mixture into prepared baking pans. Either 2 9" baking pans or a 9 X 13" pan. Grease and flour pans.

Bake for 25 to 30 minutes for the 9" pans and 30 to 40 minutes for the 9 X 13" pan.

Frosting:

1/4 cup semi-sweet chocolate chips, melted
2 tbsp. butter
1/4 cup peanut butter
2 cups icing sugar
1/2 tsp. vanilla
4 to 5 tbsp. milk

Melt the chocolate in microwave.
In mixer bowl combine chocolate butter and peanut butter and mix until smooth.
alternate icing sugar and milk until you have the desired consistency is reached.
Spread on cooled cake.

Good Morning To All

2009-12-24T09:04:00.002-05:00

Double Oatmeal and Peanut Butter Cookies

2009-12-18T19:26:00.004-05:00

When I saw this recipe for Double Oatmeal and Peanut Butter Cookies, I was intrigued with the addition of Cherrios. The recipe came from Culinary in the Country. These cookies are so good, moist, chewy, crispy. I took them to work and everyone really enjoyed them.

Double Oatmeal and Peanut Butter Cookies

Ingredients:

1 1/2 cups unbleached flour
1 cup old-fashioned rolled oats (large flake)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup peanut butter ( use all natural)
3/4 cup white sugar
1/2 cup packed brown sugar
1 large egg
2 teaspoons vanilla
1/4 cup water
3 cups Cheerios cereal
1/2 cup golden raisins (I used dark raisins)
1/2 cup peanut butter chips

Directions:

Preheat oven to 375º.

Whisk together flour, oats, baking soda and salt in a medium bowl.

In your mixer, beat together butter and peanut butter until smooth.
Add white sugar and brown sugar, beating until creamy.
Mix in egg, vanilla and water.
Add dry ingredients and mix just until combined.
Fold in Cheerios, raisins and peanut butter chips.

Scoop dough using a 1/4 cup measure (or a large spoon) and drop onto parchment lined baking sheets, spacing them about 3" apart. flatten the dough slightly.

Bake for about 10 minutes ( I found this was perfect time). Remove from the oven and let cookies cool for 5 minutes before placing them onto a wire rack to cool completely.

Makes about 24 large cookies.

Fudge Pudding Cake

2009-12-03T14:03:00.007-05:00

Last Saturday I got up and went to a Thrift store I have been wanting to go see. I found a cookbook called Better Homes and Gardens Chocolate. In going through the book I came across Fudge Pudding Cake. It is the best pudding cake I have ever had for sure. Creamy Fudge layer on bottom and the cake is so moist.

Fudge Pudding Cake

Preheat oven to 350º.

Ingredients:

1 cup unbleached flour
1/2 cup sugar
2 tbsp. unsweetened cocoa powder
2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
2 tbsp. cooking oil
1 tsp. vanilla extract
1/2 cup chopped walnuts (I added white chocolate chips)
3/4 cup unsweetened cocoa powder
1 1/2 cups boiling water
whipped cream or sifted powdered sugar

Directions:

In large mixing bowl stir flour, the 1/2 cup sugar, 2 tbsp. cocoa powder, baking powder and salt.
In another bowl combine milk, oil and vanilla: add to flour mixture and stir till smooth. Stir in nuts.

Add this mixture to a 8 x 8 x 2" baking pan un-greased.

Combine the 3/4 cup sugar and the 1/4 cup cocoa powder: gradually stir in boiling water. Pour the liquid mixture evenly over the batter already in the pan.

Bake for about 30 minutes or until tester comes out clean.

Serve warm or chilled in individual dessert dishes. Serve with whipped cream or sprinkle with powdered sugar.

Makes 8 servings.

Cinnamon Swirl Cookies

2009-11-22T14:14:00.006-05:00

I was looking through a Martha Stewart Living magazine February 2009 and saw this cookie and decided to try it. Cinnamon and walnuts sounded like a great combo. These cookies are the best. However, they are a bit of a pain to make you have to keep putting it in the frig to get cold.

Cinnamon Swirl Cookies

Ingredients:

2 1/2 cups unbleached flour
you will need a bit more for rolling the dough
1 tsp. salt
1/2 tsp. baking soda
1 cup softened butter
1 cup white sugar
1/4 tsp. grated orange zest
2 large eggs

Filling:

4 tbsp. softened butter
1/2 cup light brown sugar
1/2 cup dark brown sugar
1/2 cup chopped walnuts, toasted
1/2 tsp. cinnamon

Directions:

Make the dough: Sift flour, salt and baking soda in a large bowl.

Beat butter, sugar and orange zest in a mixer on medium speed until smooth, about 3 minutes.

Beat in eggs on at a time.

Reduce speed and gradually add flour until just combined.

Divide dough in half and wrap each in plastic wrap and refrigerate for at least one hour or over night.

On a well floured surface roll dough into a rectangle of 10 X 12 inches. Transfer this onto a cookie sheet and refrigerate for about 10 minutes.

Make filling until crumbly. Crumble mixture evenly over rectangles.

Starting at long edge roll first rectangle into log and wrap in parchment paper and refrigerate for 1 hour or over night.

Preheat oven 350º.

Cut each long crosswise into 1/4 inch thick slices.

Transfer onto parchment lined cookie sheets and bake until edges are golden brown, about 19 minutes.

Let cool on sheets on wire racks.

Cookies will keep, covered for up to 3 days.

Triple Chocolate Chip Sandwich Cookies

2009-11-17T11:47:00.004-05:00

While shopping on Sunday I came across this recipe in the baking isle. It uses eagle brand milk. The picture looked yummy. The cookies are not bad.

Triple Chocolate Chip Sandwich Cookies

Ingredients:

Filling:

1/3 cup semi-sweet chocolate, chopped ( I used chocolate chips)
1/2 cup eagle brand milk
1/2 tsp. vanilla

Cookies:

3/4 cup butter, softened
2/3 cup eagle brand milk
1/3 cup packed brown sugar
1 egg
1 tsp. vanilla
2 cups unbleached flour
pinch salt
1 1/2 tsp. baking powder
1/2 cup milk chocolate, chopped ( I used chocolate chips)
1/2 cup white chocolate, chopped ( I used chocolate chips)

Directions:

Preheat oven to 350º. Line baking sheets with parchment paper.

Filling: Melt chocolate with sweetened condensed milk in a small heavy saucepan over medium heat. Reduce to low and stir until mixture thickens, about 5 minutes. Remove from heat and add vanilla. Cool in frig.

Beat butter, sweetened condensed milk and brown sugar until well combined. Add egg and vanilla; beat this mixture well.

Add flour, baking powder and salt. Beat this until just combined. Mix in all the chocolate. Cover and put in frig to chill for about 15 minutes.

Roll 1 tbsp. dough into balls. Place on prepared cookie sheets, about 2" apart. Flatten slightly.

Bake in oven 10 to 14 minutes. Until lightly golden. Cool on wire racks.

Place 1 tsp. cooled filling on the underside of the cookie. Top with a second cookie, underside down. Repeat until all cookies are sandwiched.

Makes about 24 cookies.

Cinnamon Loaf

2009-11-16T11:18:00.007-05:00

I have been making this loaf for a long time. I do not know where I got the recipe now, however. It is a very nice loaf. If you like Cinnamon you will really like it.

Cinnamon Loaf

Ingredients:

½ cup butter
2 eggs
1 cup white sugar
2 cups flour
1/4 tsp. Salt
1 tsp. Baking powder
½ tsp. Baking soda
2 tsp. Vanilla
1 cup sour milk ( I used buttermilk today) ( add 1 tsp. of vinegar to make milk sour)

Filling:

3 tbsp. Brown sugar
1 tbsp. Cinnamon

Directions:

Cream butter and sugar until creamy. Add eggs one at a time and beat until light and creamy.
Whisk dry ingredients together.
Add dry ingredients alternately with the sour milk. Add vanilla.
Pour half the batter in a well greased loaf pan.
Sprinkle ½ the filling over the batter.
Add the rest of the batter over the cinnamon filling. Sprinkle the remaining cinnamon filling on top.
Bake in 350̊ oven for 1 hour or until tester comes out clean.

Cool on rack completely for 1 hour. Then slice and enjoy.

Triple Chocolate Brownies

2009-11-07T09:55:00.004-05:00

A few weeks ago I was watching a show of Fresh with Anna Olson. She also had a show Sugar which is no longer on but her episode archive is still available. I have tried a few of her recipes and they always turned out to be very good. These brownies were a I have to try them. And they did not disappoint. The girls at work liked them as well.

Triple Chocolate Brownies

Ingredients:

1 1/4 cups semisweet chocolate, chopped ( I used chocolate chips)
2/3 cup unsalted butter
3/4 cup sugar
1 tsp. vanilla extract
3 large eggs
1/2 cup unbleached flour
1/2 tsp. salt
1/4 cup white chocolate chips
1/4 cup milk chocolate chips

Directions:

Preheat oven to 325º.

Prepare a 8" X 8" baking pan. I used a 9" X 9" baking pan. Greasing and lining with a sheet of parchment paper.

Over a pot of very gently simmering water place bowl and melt semi-sweet chocolate and butter, stirring gently. When melted remove from heat and add sugar and vanilla.

Stir in eggs, one at a time.

Then add flour and salt.

When this is just mixed together, fold in the white chocolate chips and milk chocolate chips.

Bake for 35 to 40 minutes.

Cool. Then cut into squares.

Brown Sugar Toffee Snack Cake

2009-10-31T16:17:00.006-04:00

I was searching around the blogs and came across this recipe at Culinary Concoctions by Peabody. While reading the recipe and it called for milk chocolate covered toffee bar, I knew I had to try them. My next trip to the store I bought Skor bars and Dan ate those. So the next trip I bought more and made the cake that day. The Snack Cake is delicious. The cake is moist and tender and great all on its own and with the addition of the Skor bars it is something everyone should try.

Brown Sugar Toffee Snack Cake

Ingredients:

1/2 cup butter, at room temperature
1 cup dark brown sugar, packed (I used light)
1 egg
1 tsp vanilla extract
1 ¼ cup self rising flour
¼ cup sour cream
¼ cup buttermilk
1 cup & ½ cups Skor bar, divided

Directions:

Preheat oven to 350ºF

Prepare an 8X8" baking pan.

Cream together the butter and brown sugar on medium speed until light and fluffy in your stand up mixer this should take about 3 minutes.

Add the egg and vanilla extract and beat until incorporated.

In a small bowl add the buttermilk and sour cream whisk this together until well mixed.

On low speed. Alternate the flour and buttermilk and end with flour.

Fold in ½ cup Skor bar pieces.

Pour into prepared pan, add the 1 cup Skor bar to top and bake for 25-30 minutes.

Rhubarb Upside-Down Cake

2009-10-24T05:00:00.000-04:00

We have rhubarb in the garden and found this recipe on Good Housekeeping for an upside down cake. We loved the recipe the topping was jam like and the cake was moist and tender. We added Strawberries to this recipe.

Rhubarb Upside-Down Cake

Ingredients:

3 tbsp. butter or margarine, softened
1/2 cup butter or margarine, softened
1/2 cup (packed) light brown sugar
1/2 lb. rhubarb
1/2 lb. strawberries
1 1/2 cup all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
3 large eggs, separated
1 cup) granulated sugar
1 tsp. vanilla extract
1/2 cup milk

Directions:

Preheat oven to 350º .

In 12-inch nonstick skillet with oven-safe handle, melt 3 tablespoons butter on medium, swirling to coat side of pan. Sprinkle brown sugar over melted butter and continue to cook 1 to 2 minutes or until sugar begins to melt, stirring constantly.

Remove skillet from heat.

Trim tough stem ends from rhubarb stalks. Place rhubarb stalks in skillet in parallel rows across top of sugar mixture, cutting and piecing together stalks as necessary to almost completely cover bottom of skillet. Add your strawberries in this step as well.

Combine flour, baking powder, and salt in a small bowl.

In small bowl, with mixer on medium speed, beat egg whites until foamy.

Increase speed to medium-high, and beat until soft peaks form.

Beat in 1/4 cup granulated sugar, and beat until whites stand in stiff peaks when beaters are lifted.

In large bowl, with mixer on low speed, beat remaining 1/2 cup butter and remaining 3/4 cup granulated sugar until blended.

Increase speed to medium; beat 3 minutes or until light and fluffy and a pale lemon color, occasionally scraping bowl with rubber spatula.

Beat in egg yolks, 1 at a time, and vanilla until well blended.

Reduce speed to low. Beat in flour mixture alternately with milk just until blended, occasionally scraping bowl.

Stir in 1 large spoonful beaten whites to loosen batter slightly.

Then, with rubber spatula, fold in remaining whites, half at a time, just until blended.

Transfer batter to skillet and spread evenly.

Bake 38 to 40 minutes or until toothpick inserted in center of cake comes out clean.

Cool cake in skillet on wire rack 10 minutes.

Invert cake onto platter and remove skillet; cool slightly, about 30 minutes, to serve warm, or cool completely, about 2 hours, to serve at room temperature.

Coconut Tartlets with Poached Pineapple and Mascarpone Cheese

2009-10-22T15:22:00.008-04:00

I will be catching up on some of the dishes that we have made over the last few months. Our overtime is starting to slow down. Here is a Pineapple Tart that we found on My Recipes that is so good. It is the first time we have used Mascarpone Cheese due to the fact that is is very expensive. We found that the Mascarpone Cheese a bit bland compared to the tang of cream cheese, however the tarts were great. We did not use the pink peppercorns

Coconut Tartlets with Poached Pineapple and Mascarpone Cheese

Ingredients:

3 1/2 cups sweetened shredded coconut (such as Baker's Angel Flake, which has a fine texture)
5 tablespoons unsalted butter, melted
2 cups diced fresh pineapple (1/4-in. cubes)
1 cup pineapple juice
1 cup mascarpone cheese
1/2 cup whipping cream

Directions:

Preheat oven to 325°.

Put coconut and butter in a medium bowl and stir until coconut is moist.

Divide mixture evenly among tart pans and press into bottoms and up sides to form a thin shell. Put tart pans on a baking sheet and bake until shells are golden brown, rotating sheet halfway through, about 15 minutes.

Let cool 5 minutes, then gently remove shells from tart pans and cool fully on a cooling rack.

In a medium saucepan over high heat, combine diced pineapple, pineapple juice.

Bring mixture to a boil, then reduce heat and simmer, uncovered, until pineapple is tender, about 5 minutes.

Using a slotted spoon, transfer pineapple to a bowl and refrigerate, uncovered, until cool, about 10 minutes.

Meanwhile, increase heat to high and boil remaining liquid until thick and syrupy and reduced to 1/2 cup, about 2 minutes.

Remove star anise and discard; refrigerate syrup, uncovered, until cooled to room temperature, about 20 minutes.

In a medium bowl, stir mascarpone and pineapple syrup together.

In a separate bowl, beat cream until stiff peaks form.

Stir half the cream into mascarpone mixture to lighten it, then gently fold in remaining cream.

Divide cream filling evenly among tart shells, smoothing it with the back of a spoon or a small offset spatula.

Spoon diced pineapple over cream filling, dividing evenly.

Serve immediately.

2009-10-19T15:51:00.000-04:00

Halloween Glitter Pictures