Finally this morning we found the eagles.
Friday, December 31, 2010
Monday, December 27, 2010
Fruit Cocktail Cake
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.
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.
Saturday, December 25, 2010
Wednesday, December 22, 2010
Toffee Thumbprint Cookies
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.
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.
Monday, December 20, 2010
Chocolate Peanut Butter Nutella Cookies
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.
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.
Friday, December 17, 2010
Christmas Cake Cookies
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.
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.
Monday, December 13, 2010
Blueberry, Caramel and White Chocolate Oatmeal Cookies
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.
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.
Monday, December 6, 2010
Broccoli and Cauliflower Salad
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.
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.
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