Bread and Butter Pickles

Well Dan has made Bread and Butter Pickles. I believe this is the last pickle we are doing. The only thing now to do is the Spice Pear Jam.

Dan's Blog is over here.....

Boiled Chocolate Cookies

Last night Daniel wanted something chocolate. This morning I thought about the boiled chocolate cookie. This recipe came from the Company's Coming Cookbook. I changed the recipe I added maraschino cherries and raisins. I really liked the added cherries and raisins. And I used half and half instead of milk, as the milk went bad.

Boiled Chocolate Cookies

Ingredients:

1/2 cup butter
1/2 cup milk(I used cream)
2 cups sugar
1/2 cup cocoa
2 1/2 rolled oats (I used 2 cups)
1/4 cup maraschino cherries, cut in half
1/4 cup raisins

Directions:

Put butter, milk, sugar and cocoa in large saucepan. Bring to a boil stirring often. Boil for 5 minutes. I think I would only boil this for maybe 4 minutes.

Remove from heat. Stir in rolled oats, cherries and raisins. Drop by teaspoonful onto waxed paper. Makes about 4 dozen.

Dan has made my Amber Jam Relish

Amber Jam Relish

As you know I am working a great deal these days and have not really had time or energy to do much in the cooking area. I was going to make this relish but Dan ended up making it for me. I tasted the jar that was not full and it is just as I remember it. It is great with hot dogs, hamburgs and whatever you would add relish to. Check out the recipe and photos he has up.

Dan's Blog is over here..... :)

Dan Has made Relish

Dan found this recipe for this Green Relish. I have not tried it yet. It does look good. When we have it I will let you know how it tastes.

Dan Blog

Raw Sauce and Niagara Falls on Dan's Blog

Good morning. Just letting you know that Dan has two new posts. One is our trip to Niagara falls. The vegetable gardens and then the fire works at night.
He also made Raw Sauce which is a relish I have made for years. It is really good. Check it out.

Raw Sauce

Fire Works at Niagara Falls

Pancakes with Bluberry Sauce

I made these last weekend, when my camera was in Nova Scotia with my daughter. So there is no picture of what I made. However, there is one on the food network page. In watching Ricardo make these I thought I would give them a try. The recipe can be found here. I did find this batter to be very thick, so they took longer to cook. The pancake was good when first made, though I left some in the oven to keep warm for Dan and they we not as good then. The blueberry sauce was really good. I would make it again for my pancakes as well as a sauce for ice cream.

Pancakes with Blueberry Sauce

Pancake Ingredients:

1 cup all purpose flour
1 tsp baking powder
3 eggs, separated
1/2 cup buttermilk
1/4 cup maple syrup
1/2 tsp vanilla extract
3 tbsp unsalted butter

Directions:


1. In a bowl, mix the flour and baking powder.

2. In another bowl, mix the egg yolks, buttermilk, maple syrup and vanilla for one minute with a beater. Add the dry ingredients and beat until the mixture is well mixed.

3. In another bowl, beat the egg whites until the formation of soft peaks. Use a spatula to fold the egg whites into the batter.

4. Heat a non-adhesive skillet on medium heat. Brush with butter. Pour 1/3 cup of batter for each pancake. Spread the batter in the shape of a disk of about 6 inches. Cook each side for 1 to 2 minutes or until they are nicely browned. Set aside in a warm oven.

Blueberry Sauce

Ingredients:

1 1/2 cups fresh or frozen blueberries
1/4 cup Ameratto
1/2 cup sugar
1 tsp lemon juice

Directions:

1. In a pot, mix all the ingredients.
2. Bring to a boil and simmer on medium heat for 5 minutes.
3. Let cool to a lukewarm temperature.

Triple White Chocolate Brownies

Dan decided to try a recipe we saw on American Test Kitchen. Triple-Chocolate Cookies he decided to use white chocolate in the recipe. When he made the cookies they spread over the entire cookie sheet both time he tried them. He decided to make the rest of the dough as a brownie, put the dough in a 6" X 10" baking dish. Baked it for about 45 minutes at 350F. You want it to be still a bit gooey when you take it out. When he was telling me what he changed in the recipe, we figured out what he did, added too much Amaretto it should likely have been 2 ounces or 4 tbsp and likely the flour should be reduced as well to 1/2 cup. If you wish to try this recipe as the cookies these are the changes we think you will need to make. Macadamia nuts would be good in this brownie.

Triple White Chocolate Brownies

Ingredients:

3 ounces unsweetened white chocolate bar , chop into chunks
1 1/2 cups white chocolate chips
7 tablespoons unsalted butter , cut into pieces
4 ounces of Amaretto
3 large eggs , at room temperature
1 cup sugar
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon table salt
1 1/2 cups white chocolate chips

Directions:

1. Melt unsweetened white chocolate bar, white chocolate chips, and butter in heatproof bowl set over saucepan of simmering water, stirring frequently, until completely smooth and glossy. Remove bowl from pan and set aside to cool slightly.

2. Beat eggs and sugar in large bowl with electric mixer at medium-high speed until very thick and pale, about 4 minutes. Add Amaretto and beat until incorporated, 20 seconds. Reduce speed to low, add melted white chocolate mixture, and mix until thoroughly combined, about 30 seconds.

3. Whisk flour, baking powder, and salt together in medium bowl. Using large rubber spatula, fold flour mixture and white chocolate chips into batter. Cover bowl with plastic wrap and let stand at room temperature for 20 to 30 minutes until batter firms up (it will more closely resemble thick brownie batter than cookie dough).

4. Meanwhile, adjust two oven racks to upper- and lower-middle positions and heat oven to 350 degrees. Bake for 45 minutes. The brownie should still be gooey in the centre. Cool and cut into bars or squares.

August Click Event

This months CLICK event is Citrus. Click it is a monthly food photography event hosted by Jugalbandi. Here is my entry.

Sweet & Sour