It is Christmas Eve tomorrow--Pie making day! I will bake a mincemeat pie for my Dad and my Father in Law--they wait for it all year! I don't think it would be Christmas if we didn't have one...
Today's tutorial will be pastry. Mmmmm....
I have tried just about every pastry crust recipe you can think of over the last few years, and the BEST recipe hands down is the one my Grandma taught me...wait for it....made with lard. I have tried butter, shortening, a combination thereof and many others, but none are as flavourful or flaky as a lard crust.
Good pastry doesn't have to be elusive--but you do need to follow a couple of tips to make it successful!
1. always use a pastry cutter--the more you handle the flour/lard mixture with your hands the less flaky (read: tough) it will be.
2. always use a cold egg and cold water
3. it is perfect when you think it looks like it needs just a little more water--it doesn't. It is perfect--let it be :)
4. add a little love, that always makes it better!
This recipe is right from the NoName Lard box--how easy is that?
5 1/2 cups all purpose flour
2 tsp salt
1 lb lard cut into chunks
1 egg
1tbsp white vinegar
cold water
In a large bowl, combine flour and salt. With pastry blender, cut in lard until mixture resembles course meal with a few pea size pieces.
In a measuring cup, beat egg with vinegar. Add enough cold water to make 1 cup, mix well. Drizzle onto flour mixture a bit a ta time, mixing in with a fork, until dough looks evenly moistened and holds together when lightly pressed between your fingers. You may not need to use all the liquid.
Divide into 6 equal balls (for 9 inch pie), 4 for 9 1/2 inch pie. Wrap in plastic and pat into discs. Chill for at least 30 minutes before using. (at this point you can refrigerate for up to 1 week , or freeze for a few months.)
Roll on lightly floured surface. If dough cracks while rolling, allow to sit at room temp. for a few minutes.
Tip: even more favourite for me than pie....my Grandma always made tarts with the extra dough. Cut the pastry into rounds and fit them into muffin tins (so that the dough almost reaches the top of the tin.) Add a bit of your favourite jam to each tart and bake at 375 degrees for about 15-20 minutes or so. Mmmm!
Enjoy!
Thursday, December 23, 2010
Wednesday, December 22, 2010
Are you worth it?
Would you cook the same if you were cooking for just yourself as you do for your family? Do you value yourself enough to nourish your body it the way it deserves to be nourished?
As women, I think it is easy for us to nurture others more than ourselves. I think it is in our nature to care for our families, feeding them well, while sometimes not nurturing ourselves the same way.
If you are in the habit of setting a New Tune for the New Year, perhaps you should make it about caring for your own body as much as you care for others. Love yourself and every inch of your body enough to feed it well, nourish it,and take care of it-every day. You deserve it!
Chick Pea and Almond Butter Sandwich
1 19-oz. (540 ml) can chickpeas rinsed and drained
Three tablespoons (45 ml) almond butter
Olive oil
1 or 2 fresh green onions, thinly chopped
juice of half a lemon
1/4 tsp ground cumin
1 - 2 tablespoons (15 to 30 ml) minced parsley
Salt and pepper to taste
2 Whole-wheat pita pockets cut in half
12 slices cucumber
Using a Quick Chef chopper or food processor blend chickpeas until mashed. Add seasonings,lemon juice, almond butter, olive oil and chopped onion--mix thoroughly.
Season to taste with salt and pepper. (This mixture can be made in advance and refrigerated overnight.)
At serving time, open a pita pocket and stuff with the chickpea mixture. Slide in some cucumber slices.
So yummy, so good for you!
Enjoy!
As women, I think it is easy for us to nurture others more than ourselves. I think it is in our nature to care for our families, feeding them well, while sometimes not nurturing ourselves the same way.
If you are in the habit of setting a New Tune for the New Year, perhaps you should make it about caring for your own body as much as you care for others. Love yourself and every inch of your body enough to feed it well, nourish it,and take care of it-every day. You deserve it!
Chick Pea and Almond Butter Sandwich
1 19-oz. (540 ml) can chickpeas rinsed and drained
Three tablespoons (45 ml) almond butter
Olive oil
1 or 2 fresh green onions, thinly chopped
juice of half a lemon
1/4 tsp ground cumin
1 - 2 tablespoons (15 to 30 ml) minced parsley
Salt and pepper to taste
2 Whole-wheat pita pockets cut in half
12 slices cucumber
Using a Quick Chef chopper or food processor blend chickpeas until mashed. Add seasonings,lemon juice, almond butter, olive oil and chopped onion--mix thoroughly.
Season to taste with salt and pepper. (This mixture can be made in advance and refrigerated overnight.)
At serving time, open a pita pocket and stuff with the chickpea mixture. Slide in some cucumber slices.
So yummy, so good for you!
Enjoy!
Tuesday, December 21, 2010
Warm and Fuzzy
Do you have those family recipes that make you and everyone else feel warm and fuzzy when you eat them? The ones everyone looks forward to?
We all have them--some are breakfast recipes, some are main course or dessert. One of ours is a side dish. In my quest to make everything a little "healthier" and not "quite so bad for you", I have tried to alter this recipe a few different ways--always to the complaints of my extended family and friends--it seems it is perfect just the way that it is. I guess some things don't need to change--I mean, we only have this dish 2 or 3 times a year--I just needed to learn to enjoy it-guilt free- in all it's glory!
Broccoli Casserole
1 head of broccoli cut into florets
1 onion chopped
2 cloves garlic minced
8-10 button mushrooms sliced
1/2 jar Kraft Cheez Whiz
1 can condensed mushroom soup
1 cup sliced or slivered almonds split in half
1/4 cup melted butter
1 cup cornflake crumbs (or breadcrumbs--but the corn flake crumbs really are better)
Saute onion until translucent. Add mushrooms and cook for 2 min and then add broccoli and cook and stir until the broccoli is just starting to cook add garlic and stir thoroughly.
In a separate bowl, mix cheese whiz and mushroom soup. Add to broccoli mixture along with half the almonds and mix well. Pour into 9x13 casserole dish.
Combine melted butter and cornflake crumbs sprinkle on top of broccoli and top with rest of almonds. Bake at 350 for about 1 hour.
Enjoy!
We all have them--some are breakfast recipes, some are main course or dessert. One of ours is a side dish. In my quest to make everything a little "healthier" and not "quite so bad for you", I have tried to alter this recipe a few different ways--always to the complaints of my extended family and friends--it seems it is perfect just the way that it is. I guess some things don't need to change--I mean, we only have this dish 2 or 3 times a year--I just needed to learn to enjoy it-guilt free- in all it's glory!
Broccoli Casserole
1 head of broccoli cut into florets
1 onion chopped
2 cloves garlic minced
8-10 button mushrooms sliced
1/2 jar Kraft Cheez Whiz
1 can condensed mushroom soup
1 cup sliced or slivered almonds split in half
1/4 cup melted butter
1 cup cornflake crumbs (or breadcrumbs--but the corn flake crumbs really are better)
Saute onion until translucent. Add mushrooms and cook for 2 min and then add broccoli and cook and stir until the broccoli is just starting to cook add garlic and stir thoroughly.
In a separate bowl, mix cheese whiz and mushroom soup. Add to broccoli mixture along with half the almonds and mix well. Pour into 9x13 casserole dish.
Combine melted butter and cornflake crumbs sprinkle on top of broccoli and top with rest of almonds. Bake at 350 for about 1 hour.
Enjoy!
Monday, December 20, 2010
Closer, closer...
It's coming closer, and closer...you know...copious amounts of food, drink and merriment. Have you got your turkey-pants ready yet??
Here is another quick, and VERY easy side dish to prepare with your Turkey...you can use any kind of squash, but butternut is my favourite--rich with great texture.
Roasted Butternut Squash
1 butternut squash cut in half, with the seeds scooped out
1/4 cup brown sugar
2 tbsp butter
Place squash into a casserole dish cut side up. Poke holes all over cut side of squash with a fork. Place dabs of butter all over squash and then sprinkle brown sugar evenly over the top. Cover and bake at 350 for about 45 min-1 hour or until very soft and easily poked with a fork. You can baste with the butter/brown sugar occasionally throughout cooking.
Enjoy!
Here is another quick, and VERY easy side dish to prepare with your Turkey...you can use any kind of squash, but butternut is my favourite--rich with great texture.
Roasted Butternut Squash
1 butternut squash cut in half, with the seeds scooped out
1/4 cup brown sugar
2 tbsp butter
Place squash into a casserole dish cut side up. Poke holes all over cut side of squash with a fork. Place dabs of butter all over squash and then sprinkle brown sugar evenly over the top. Cover and bake at 350 for about 45 min-1 hour or until very soft and easily poked with a fork. You can baste with the butter/brown sugar occasionally throughout cooking.
Enjoy!
Saturday, December 18, 2010
Value Equals?
After spending some time this morning at the mall finishing up the last bits of shopping, we decided to stop for lunch on the way home. We stopped at a fairly well known greasy spoon in town--known for decent food and good "value".
It has not escaped my attention that our culture (generally speaking--wide brush here...) has somehow equated "value" at a restaurant with QUANTITY not QUALITY.
While Bil and Madeleine enjoyed their greasy spoon favourites, (fish and chips, and a hamburger and fries) it came as a bit of a disappointment to me that the meal I had ordered (Eggs Benedict) was not only dripping in grease, but excessively HUGE! Definitely a case of quantity not quality. It also did not escape my attention as I looked around the restaurant at how big most of the meals/portions were, and how much of them were going back into the kitchen partially eaten. Such waste...such a shame.
When will restaurants and their customers begin to associate "good value", with a high quality meal that tastes excellent, is satisfying and filling, instead of huge portions that are "okay"? Any thoughts?
In keeping with the "Turkey Day is Coming", I have another super side dish for you. This one has been adapted from Taste of Home--one of my favourite recipe websites. http://www.tasteofhome.com/
It has not escaped my attention that our culture (generally speaking--wide brush here...) has somehow equated "value" at a restaurant with QUANTITY not QUALITY.
While Bil and Madeleine enjoyed their greasy spoon favourites, (fish and chips, and a hamburger and fries) it came as a bit of a disappointment to me that the meal I had ordered (Eggs Benedict) was not only dripping in grease, but excessively HUGE! Definitely a case of quantity not quality. It also did not escape my attention as I looked around the restaurant at how big most of the meals/portions were, and how much of them were going back into the kitchen partially eaten. Such waste...such a shame.
When will restaurants and their customers begin to associate "good value", with a high quality meal that tastes excellent, is satisfying and filling, instead of huge portions that are "okay"? Any thoughts?
In keeping with the "Turkey Day is Coming", I have another super side dish for you. This one has been adapted from Taste of Home--one of my favourite recipe websites. http://www.tasteofhome.com/
Cauliflower Casserole
- 1 large head cauliflower (about 2 pounds), cut into florets
- 1/4 cup diced red pepper
- 1/2 pound mushrooms sliced
- 1/4 cup butter, cubed
- 1/3 cup all-purpose flour
- 3/4 teaspoon salt
- 2 cups milk
- 1 cup (4 ounces) shredded Swiss cheese, divided
- Cook cauliflower florets until just a bit crisp. Place in a greased 9x13 baking dish.
- In a large saucepan, saute red pepper and mushrooms in butter until tender. Add flour and salt; stir until blended. Gradually add milk; bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in 3/4 cup cheese until melted; pour over cauliflower.
- Cover and bake at 350° for 20 minutes. Sprinkle with remaining cheese; bake, uncovered, for 10-15 minutes longer or until cheese is melted.
Friday, December 17, 2010
Turkey Day is Coming...
You know, I felt so prepared for the holidays and all that they entail at the beginning of the month..now, I am feeling a little bit of the "holy crap" syndrome. So much to do, so few days to do them in (...amongst all the other things that being a mom, a wife, a friend, a daughter, and an employee would usually entail in a week or so...).
I am hosting Christmas Dinner this year for my family. I love to cook the turkey, and all the fixings. And I am sure you already know, but just in case...I love the leftovers too. This week I am going to compile all the info from the $10 Turkey Experiment (from earlier this fall) and make a page devoted to getting the most out of your Turkey Dollar...recipes and links included (that's right, I am going to add one more thing to the to do list this week...have faith!) This way, you will have all the info at your fingertips to be resourceful with your turkey leftovers.
This week I will also share some of our family favourites for such a special meal...today we'll start with a sidedish.
Aunt Kathy's Turnip
1 large turnip, peeled and cut into chunks
1/2tsp cinnamon, and nutmeg
pinch ground clove
1/4 cup packed brown sugar
2-3 tablespoons cream (heavy if you have it, or table if you don't)
2-3 tbsp butter
Boil turnip in water until soft and easily pierced with a fork. Drain and mash well with hand masher. Add butter and seasonings and combine well. Add cream and stir. Serve right away or cover and reheat closer to dinner.
Tip: This is a great" prepare ahead of time" sidedish for any roast dinner, but it especially goes well with turkey!
Enjoy!
I am hosting Christmas Dinner this year for my family. I love to cook the turkey, and all the fixings. And I am sure you already know, but just in case...I love the leftovers too. This week I am going to compile all the info from the $10 Turkey Experiment (from earlier this fall) and make a page devoted to getting the most out of your Turkey Dollar...recipes and links included (that's right, I am going to add one more thing to the to do list this week...have faith!) This way, you will have all the info at your fingertips to be resourceful with your turkey leftovers.
This week I will also share some of our family favourites for such a special meal...today we'll start with a sidedish.
Aunt Kathy's Turnip
1 large turnip, peeled and cut into chunks
1/2tsp cinnamon, and nutmeg
pinch ground clove
1/4 cup packed brown sugar
2-3 tablespoons cream (heavy if you have it, or table if you don't)
2-3 tbsp butter
Boil turnip in water until soft and easily pierced with a fork. Drain and mash well with hand masher. Add butter and seasonings and combine well. Add cream and stir. Serve right away or cover and reheat closer to dinner.
Tip: This is a great" prepare ahead of time" sidedish for any roast dinner, but it especially goes well with turkey!
Enjoy!
Thursday, December 16, 2010
Hmmm...
Today (well, many days actually, but today especially...), I am wondering why food companies feel the need to make "healthy" processed food options (like PC Blue Menu), when they have the option of just making their products healthier period?
It perplexes me that they feel the need to make a REALLY unhealthy food product (like meatballs) and then create an entire new line of products (like Blue Menu Meatballs) to add to the mix--can't they just make the meatballs with less junk in them to begin with? Hmmm...
I had a roommate in university who introduced me to these..of course, I have altered the recipe over the years, but the idea is the same...
Porcupine Meatballs
1 lb ground meat (beef or turkey both work well)
1small onion very finely chopped
1 clove garlic
1 tsp oregano
1/4 tsp thyme
cracked black pepper
1 egg
1 cup rice partially cooked**
Mix all ingredients together and form into 1-2 inch balls. Place in a 9x13 casserole dish cover with your favourite tomato sauce and bake for about 45 minutes at 350 degrees. Serve with pasta or on sandwiches.
**to partially cook rice, use half the water it calls for and cook until the water has been absorbed, cool and add to the meatballs. (...the original recipe called for minute rice--but I have such a hard time bringing myself to use it..)
Enjoy!
It perplexes me that they feel the need to make a REALLY unhealthy food product (like meatballs) and then create an entire new line of products (like Blue Menu Meatballs) to add to the mix--can't they just make the meatballs with less junk in them to begin with? Hmmm...
I had a roommate in university who introduced me to these..of course, I have altered the recipe over the years, but the idea is the same...
Porcupine Meatballs
1 lb ground meat (beef or turkey both work well)
1small onion very finely chopped
1 clove garlic
1 tsp oregano
1/4 tsp thyme
cracked black pepper
1 egg
1 cup rice partially cooked**
Mix all ingredients together and form into 1-2 inch balls. Place in a 9x13 casserole dish cover with your favourite tomato sauce and bake for about 45 minutes at 350 degrees. Serve with pasta or on sandwiches.
**to partially cook rice, use half the water it calls for and cook until the water has been absorbed, cool and add to the meatballs. (...the original recipe called for minute rice--but I have such a hard time bringing myself to use it..)
Enjoy!
Wednesday, December 15, 2010
What's the cookbook you couldn't live without?
Stumbling along the internet today, and I came across this page What's the cookbook you couldn't live without?.
I am so intrigued by the inspiration of others...the whole idea of a list of favourite cookbooks makes it so much easier to know what to look for amongst the thousands of titles out there--otherwise, how do you choose?
What makes a great cookbook for you? What kind of book do you gravitate towards these days?
I know that many are drawn towards fancy photography, flashy names and unusual ingredients--not me. If you have perused the list of my favourite books that I listed a few weeks ago (Food-ivore cookbook list), you will know already that none of those books has even one photograph in it--just recipes. ...and most of those are basic, not flashy, have in the cupboard kind of ingredients. Down home, everyday cooking. Mmmm.
What is your "can't live without cookbook"? I would love to be able to post a listing of everyone's favourite books here, as an easy "go to" list...send me the name, author and don't forget to list your favourite recipe from it!
Here is yet another cake recipe from my fav (...yeah, you know the one..FTRShmecks)
Sour Cream Coffee Cake
1/2 cup butter
1cup sugar
2 eggs beaten
1 cup sour cream
1tsp soda
1 3/4 cup flour
3 tsp baking powder
Topping:
1/2 cup brown sugar
1tbsp cinnamon
1/2 cup chopped nuts (walnuts or pecans work great!)
Blend butter and sugar well. Add eggs and beat with hand mixer. Combine sour cream with soda (the cream should double in volume--but it's okay if it doesn't...) add alternately with flour and baking powder to creamed mixture. Spread half the batter in a greased 9x9 pan. Sprinkle with half the topping mixture. Cover with remaining batter and sprinkle the rest of the topping on top. Bake at 350 for 45 minutes.
Enjoy!
I am so intrigued by the inspiration of others...the whole idea of a list of favourite cookbooks makes it so much easier to know what to look for amongst the thousands of titles out there--otherwise, how do you choose?
What makes a great cookbook for you? What kind of book do you gravitate towards these days?
I know that many are drawn towards fancy photography, flashy names and unusual ingredients--not me. If you have perused the list of my favourite books that I listed a few weeks ago (Food-ivore cookbook list), you will know already that none of those books has even one photograph in it--just recipes. ...and most of those are basic, not flashy, have in the cupboard kind of ingredients. Down home, everyday cooking. Mmmm.
What is your "can't live without cookbook"? I would love to be able to post a listing of everyone's favourite books here, as an easy "go to" list...send me the name, author and don't forget to list your favourite recipe from it!
Here is yet another cake recipe from my fav (...yeah, you know the one..FTRShmecks)
Sour Cream Coffee Cake
1/2 cup butter
1cup sugar
2 eggs beaten
1 cup sour cream
1tsp soda
1 3/4 cup flour
3 tsp baking powder
Topping:
1/2 cup brown sugar
1tbsp cinnamon
1/2 cup chopped nuts (walnuts or pecans work great!)
Blend butter and sugar well. Add eggs and beat with hand mixer. Combine sour cream with soda (the cream should double in volume--but it's okay if it doesn't...) add alternately with flour and baking powder to creamed mixture. Spread half the batter in a greased 9x9 pan. Sprinkle with half the topping mixture. Cover with remaining batter and sprinkle the rest of the topping on top. Bake at 350 for 45 minutes.
Enjoy!
Tuesday, December 14, 2010
Enjoy What the Day Brings.
My motto the last year or so has been to "enjoy what the day brings"--I fell off the wagon a little bit over the summer and fall, getting too wrapped up in the "gotta do do do", but I'm picking it up and getting back on the horse.
To me, it means a little less scheduling activities (except those that are necessary, like work, school and doctors appointments!). It means more spontaneity, more creativity and more just 'being' with the moment.
Take the time to enjoy what comes your way, enjoy what the universe brings into your life today--a phone call from a friend, some time to yourself, a great meal, sunshine.
So, enjoy what today brings--little things and big things--you may just be surprised! I sure was surprised today to have the lady I work for show up at my door with a Turkey--thanks Eleanor!
Today I enjoyed (among other things...)
Chocolate Dipped Shortbread (..I did post this shortbread recipe already, but have tried this as a NEW way to enjoy--Yum, I think these are my new favourite!!!!)
Lovely Shortbread Cookies
1lb Butter (not margarine or any substitute)
1/2 cup corn starch
1 cup icing sugar
3 cups flour
Soften butter and beat in large bowl. Mix flour, cornstarch and sugar in a separate bowl. Slowly add to butter and mix with hand-mixer until combined. Continue until mixture looks like whipped cream (this may take a couple of minutes--but is totally worth the effort!).
Roll into 11/2 inch balls and place on cookie sheet--flatten with spoon.
Bake at 300 degrees for 15-18min (they will be just barely brown on the bottom)
Cool Completely
Melt 1/2 cup semi-sweet chocolate chips in the microwave with about 1 tsp butter. Dip cookies into chocolate (so that half the cookie is covered) and place on parchment paper or silicone mat until chocolate is set.
So yummy--betcha can't eat just one! Enjoy!
To me, it means a little less scheduling activities (except those that are necessary, like work, school and doctors appointments!). It means more spontaneity, more creativity and more just 'being' with the moment.
Take the time to enjoy what comes your way, enjoy what the universe brings into your life today--a phone call from a friend, some time to yourself, a great meal, sunshine.
So, enjoy what today brings--little things and big things--you may just be surprised! I sure was surprised today to have the lady I work for show up at my door with a Turkey--thanks Eleanor!
Today I enjoyed (among other things...)
Chocolate Dipped Shortbread (..I did post this shortbread recipe already, but have tried this as a NEW way to enjoy--Yum, I think these are my new favourite!!!!)
Lovely Shortbread Cookies
1lb Butter (not margarine or any substitute)
1/2 cup corn starch
1 cup icing sugar
3 cups flour
Soften butter and beat in large bowl. Mix flour, cornstarch and sugar in a separate bowl. Slowly add to butter and mix with hand-mixer until combined. Continue until mixture looks like whipped cream (this may take a couple of minutes--but is totally worth the effort!).
Roll into 11/2 inch balls and place on cookie sheet--flatten with spoon.
Bake at 300 degrees for 15-18min (they will be just barely brown on the bottom)
Cool Completely
Melt 1/2 cup semi-sweet chocolate chips in the microwave with about 1 tsp butter. Dip cookies into chocolate (so that half the cookie is covered) and place on parchment paper or silicone mat until chocolate is set.
So yummy--betcha can't eat just one! Enjoy!
Monday, December 13, 2010
Cookies in Disguise...
Granola Bars--Good or Evil? Maybe you need to read the package more closely...
Check out this link to read more from this article...very interesting how MARKETING and MAKING MONEY has become more important than people! Sneaky, Sneaky...
http://www.theglobeandmail.com/life/health/granola-bars-a-healthy-snack-or-dressed--up-junk-food/article1833722/
Here is a great, easy recipe for REAL Granola--the "good for your body" kind...
Granola
6 cups old fashioned rolled oats
1 cup wheat germ
1 cup chopped walnuts or pecans
3/4 cup sunflower seeds
1/3 cup sesame seeds
1 cup flaked coconut
1 cup water
1/2 cup honey
1/2 cup packed brown sugar
6 tbsp oil
1tsp vanilla
1tsp almond extract
1 cup raisins
Combine first 6 ingredients in large bowl.
Measure water, honey , br. sugar, oil and extracts into saucepan. Heat and stir until liquid. Pour over dry mixture and stir well to coat. Divide between 2 large ungreased baking sheets with sides. Bake on separate racks at 300 degrees for 30-40 minutes, stirring and switching pans around every 10 minutes or so. Stir in raisins and cool completely before storing in airtight containers.
This is great on yogurt, with milk as cereal, or just snacked on its own--so good! See if you can keep it around very long!
“They’re not health food,” said Jayne Hurley, senior nutritionist with U.S.-based Center for Science in the Public Interest. “They’re basically cookies masquerading as health food.”
Indeed, one 46-gram package of peanut butter Nature Valley bars contains 230 calories, 11 grams of fat, 150 milligrams of sodium and 11 grams of sugar.
Compare that to a 45-gram Kit Kat chocolate bar, which contains 230 calories, 12 grams of fat, 35 milligrams of sodium and 22 grams of sugar.
from the GLOBE and MAIL, Dec 12, 2010
http://www.theglobeandmail.com/life/health/granola-bars-a-healthy-snack-or-dressed--up-junk-food/article1833722/
Here is a great, easy recipe for REAL Granola--the "good for your body" kind...
Granola
6 cups old fashioned rolled oats
1 cup wheat germ
1 cup chopped walnuts or pecans
3/4 cup sunflower seeds
1/3 cup sesame seeds
1 cup flaked coconut
1 cup water
1/2 cup honey
1/2 cup packed brown sugar
6 tbsp oil
1tsp vanilla
1tsp almond extract
1 cup raisins
Combine first 6 ingredients in large bowl.
Measure water, honey , br. sugar, oil and extracts into saucepan. Heat and stir until liquid. Pour over dry mixture and stir well to coat. Divide between 2 large ungreased baking sheets with sides. Bake on separate racks at 300 degrees for 30-40 minutes, stirring and switching pans around every 10 minutes or so. Stir in raisins and cool completely before storing in airtight containers.
This is great on yogurt, with milk as cereal, or just snacked on its own--so good! See if you can keep it around very long!
Friday, December 10, 2010
TGIF!
Sorry for the lack lustre title of today's blog...has been a busy week--and truly, I am thankful it is Friday :)
We are off tomorrow morning for a weekend visit with friends-sooo looking forward to spending time together, lots of laughs and lots of love! I, of course can't go empty handed and will bring a gift or 2 of food with me. Paul loves my homemade pickles (...and I know he hoards them through the year--I am on to you Paul!), so I will bring him a jar of them. Sue loves homemade cookies, and I know that she doesn't always have the time to make as many as she would like, so I will bring her some too. Corrina loves Rhubarb cake, but I won't have time to make it for her this time to bring with me...she'll just have to come for a sleepover soon at our house, so I can make one for her then!
This is a great spring recipe, when Rhubarb is the first fresh thing growing in the garden, but I also chop and freeze some--so that I can enjoy that goodness in the winter (...and so that I can treat Corrina :)
Rhubarb Cake
1 1/2 cup brown sugar
1/2 cup butter
1 egg
2cups flour
1 tsp baking soda
1/2 tsp salt
1 cup sour cream
1 3/4 cup rhubarb chopped (drained if thawed)
topping:
1/2 cup white sugar
1tsp cinnamon
1 tbsp melted butter
Cream butter and sugar. Add egg beat until light and fluffy. Stir together flour, soda and salt. Add to creamed mixture alternately with the sour cream. Add rhubarb. Spread evenly into a greased 9x13 pan.
Combine topping ingredients and sprinkle evenly over cake. Bake at 350degrees for 35-45 minutes.
Note: this cake is sensitive to humidity--if you bake it on a hot and humid August afternoon it will be much denser and flatter than when you bake in in December--not to worry, it still tastes GREAT either way!
Enjoy!
We are off tomorrow morning for a weekend visit with friends-sooo looking forward to spending time together, lots of laughs and lots of love! I, of course can't go empty handed and will bring a gift or 2 of food with me. Paul loves my homemade pickles (...and I know he hoards them through the year--I am on to you Paul!), so I will bring him a jar of them. Sue loves homemade cookies, and I know that she doesn't always have the time to make as many as she would like, so I will bring her some too. Corrina loves Rhubarb cake, but I won't have time to make it for her this time to bring with me...she'll just have to come for a sleepover soon at our house, so I can make one for her then!
This is a great spring recipe, when Rhubarb is the first fresh thing growing in the garden, but I also chop and freeze some--so that I can enjoy that goodness in the winter (...and so that I can treat Corrina :)
Rhubarb Cake
1 1/2 cup brown sugar
1/2 cup butter
1 egg
2cups flour
1 tsp baking soda
1/2 tsp salt
1 cup sour cream
1 3/4 cup rhubarb chopped (drained if thawed)
topping:
1/2 cup white sugar
1tsp cinnamon
1 tbsp melted butter
Cream butter and sugar. Add egg beat until light and fluffy. Stir together flour, soda and salt. Add to creamed mixture alternately with the sour cream. Add rhubarb. Spread evenly into a greased 9x13 pan.
Combine topping ingredients and sprinkle evenly over cake. Bake at 350degrees for 35-45 minutes.
Note: this cake is sensitive to humidity--if you bake it on a hot and humid August afternoon it will be much denser and flatter than when you bake in in December--not to worry, it still tastes GREAT either way!
Enjoy!
Thursday, December 9, 2010
Happy-Appy, Part Deux
Here is another quick, easy to make ahead appetizer. Great served with crackers--you can make this up to a couple of days in advance, and just warm it up in the microwave when you are ready to serve. Yum!
ARTICHOKE and ASIAGO DIP
1 container shredded Asiago Cheese
1 can Marinated Artichoke Hearts
1 clove garlic
1 green onion
1/2cup mayonnaise
1/4 cup sour cream
Place garlic in the Quick Chef ( Tupperware Chopper--or you can chop/mince by hand, whatever works for you!) and chop finely, add artichoke and green onion and chop until fairly fine.
Add mayo, sour cream and cheese (you may add more mayo and sour cream until desired consistency is reached)
Mix in quick chef until well combined.
Transfer to microwave save dish and warm in the 1min. Stir and cook for another 1 min on high.
Serve with crackers.
Tip:**this dish is also terrific with sundried tomatoes, instead of artichokes!
Enjoy!
Wednesday, December 8, 2010
What do you have for breakfast?
When I was a kid, my favourite breakfast Instant Quaker Oatmeal--apple and cinnamon. My sister used to eat it dry, right out of the package--do you still do that Lisa?? :)
In my quest to find things made with a little less additives and preservatives (and of course easier on the pocket book..) I developed this easy to make Microwave Oatmeal--it is even faster than the Instant Quaker--that is if you are waiting for the kettle to boil!
Oatmeal
1/3 cup quick cooking rolled oats (**not "old-fashioned, make sure they are quick cook)
2/3 cup water
pinch salt
pinch or 2 cinnamon
1 apple chopped finely
brown sugar
In a microwave safe bowl with cover, combine all ingredients except sugar. Microwave on high for 2 minutes. Remove and top with as much sugar and/or milk that you like. That's it--so easy!
Tip: you can substitute raisins or raspberries or just about any other fruit that you like for this one! Great topped with nuts or dried fruit or even just a little jam instead of the sugar...
Enjoy!
In my quest to find things made with a little less additives and preservatives (and of course easier on the pocket book..) I developed this easy to make Microwave Oatmeal--it is even faster than the Instant Quaker--that is if you are waiting for the kettle to boil!
Oatmeal
1/3 cup quick cooking rolled oats (**not "old-fashioned, make sure they are quick cook)
2/3 cup water
pinch salt
pinch or 2 cinnamon
1 apple chopped finely
brown sugar
In a microwave safe bowl with cover, combine all ingredients except sugar. Microwave on high for 2 minutes. Remove and top with as much sugar and/or milk that you like. That's it--so easy!
Tip: you can substitute raisins or raspberries or just about any other fruit that you like for this one! Great topped with nuts or dried fruit or even just a little jam instead of the sugar...
Enjoy!
Tuesday, December 7, 2010
Cookie Mania
Still baking here... :) It is exciting to know how many people will enjoy the love I have baked this holiday season!
Here is another goodie from the Mennonite Relief Sale Cookbook of 1973...always one of the first gone from the cookie tray!
Pecan Fingers
1 cup dark brown sugar
1 cup soft butter
1 egg
2 cups flour
Topping
1 cup brown sugar
1 egg eaten well
1cup coarsely chopped pecans
Heat oven to 350. Line jelly roll pan (15x10x1) with parchment paper or silicone mat.
Combine 1 cup br. sugar, butter and cream until fluffy Add one egg and beat until well blended. Add flour and blend well with creamed mixture. Spread in prepared pan-you may need to use your hands for this one...
Brush with beaten egg and sprinkle with half the sugar, then nuts then the rest of the sugar, spreading evenly.
Bake 20-25 minutes. Cool in pan completely before removing to cutting board and slicing into fingers.
Note: dark brown sugar gives the best flavor in this recipe, but any brown sugar will do.
Here is another goodie from the Mennonite Relief Sale Cookbook of 1973...always one of the first gone from the cookie tray!
Pecan Fingers
1 cup dark brown sugar
1 cup soft butter
1 egg
2 cups flour
Topping
1 cup brown sugar
1 egg eaten well
1cup coarsely chopped pecans
Heat oven to 350. Line jelly roll pan (15x10x1) with parchment paper or silicone mat.
Combine 1 cup br. sugar, butter and cream until fluffy Add one egg and beat until well blended. Add flour and blend well with creamed mixture. Spread in prepared pan-you may need to use your hands for this one...
Brush with beaten egg and sprinkle with half the sugar, then nuts then the rest of the sugar, spreading evenly.
Bake 20-25 minutes. Cool in pan completely before removing to cutting board and slicing into fingers.
Note: dark brown sugar gives the best flavor in this recipe, but any brown sugar will do.
Monday, December 6, 2010
Busy, Busy...
I am sure you can appreciate just how busy the season becomes this time of year! Not only is it Christmas and thus extra decorating, entertaining and celebrating--but I also work in retail-aaaaggghhhh!
Here is another great appetizer recipe--for those days when you need something impressive, on a very short time schedule!
Pecan Cheese Ball
1/2 pkg cream cheese (brick, not container) at room temp.
1 cup shredded cheese (preferable old cheddar or another type of sharp cheese)
1/4 tsp cracked pepper
1 tsp Cajun seasoning
1 cup finely chopped pecans
Combine all ingredients except nuts and mix well. Shape into a ball and roll in nuts. Press nuts in lightly until completely coated. Serve with your favourite crackers.
Tip: this is a great one to make ahead, or to split into 2 small balls. Make sure you take it out of the fridge and leave it to warm to up to room temp for serving!
Here is another great appetizer recipe--for those days when you need something impressive, on a very short time schedule!
Pecan Cheese Ball
1/2 pkg cream cheese (brick, not container) at room temp.
1 cup shredded cheese (preferable old cheddar or another type of sharp cheese)
1/4 tsp cracked pepper
1 tsp Cajun seasoning
1 cup finely chopped pecans
Combine all ingredients except nuts and mix well. Shape into a ball and roll in nuts. Press nuts in lightly until completely coated. Serve with your favourite crackers.
Tip: this is a great one to make ahead, or to split into 2 small balls. Make sure you take it out of the fridge and leave it to warm to up to room temp for serving!
Friday, December 3, 2010
I am a Baking Maniac!
So in the last 8 weeks I have baked approximately 233 dozen cookies. That's 2796 cookies! Whoa! (...seeing the numbers laid out like that even impresses me! Ha!) Still a few more to go..I think we will keep some for our family this go around!
In my Christmas cookie frenzy, I pulled this recipe out of my box of tricks today. I forgot how much I love these cookies! Not sure where my Mom found this recipe a LONG time ago, but it is a goodie--fast and easy too!
Almond Butterscotch Cookies
1/2 pound butter
3/4 cup brown sugar
1 cup sliced almonds
1/2 box graham crackers (broken in half)
Cover a baking pan with parchment paper or a silicone mat (...a word to the wise, don't skip this step). Lay graham crackers in a single layer to cover whole sheet. Evenly sprinkle almonds all over crackers. Heat butter and sugar to boiling. Boil for about 1-2 minutes. Pour over cracker/almonds as evenly as you can. Bake for 10 min at 350 degrees. Cool completely and break into peices. Betcha can't eat just one!
Enjoy!
In my Christmas cookie frenzy, I pulled this recipe out of my box of tricks today. I forgot how much I love these cookies! Not sure where my Mom found this recipe a LONG time ago, but it is a goodie--fast and easy too!
Almond Butterscotch Cookies
1/2 pound butter
3/4 cup brown sugar
1 cup sliced almonds
1/2 box graham crackers (broken in half)
Cover a baking pan with parchment paper or a silicone mat (...a word to the wise, don't skip this step). Lay graham crackers in a single layer to cover whole sheet. Evenly sprinkle almonds all over crackers. Heat butter and sugar to boiling. Boil for about 1-2 minutes. Pour over cracker/almonds as evenly as you can. Bake for 10 min at 350 degrees. Cool completely and break into peices. Betcha can't eat just one!
Enjoy!
Thursday, December 2, 2010
Mmm...
The farther I go along this food path, the more I enjoy richly flavoured foods like Indian and Thai, Middle Eastern. The farther away we get from fast food and store bought pre-made foods, the more my tastebuds revel in exotic flavours!
Here is a great recipe I adapted from www.about.com--quick and easy to make extra--super flavourful, vegetarian and SOOO good for you! It is great served over rice or scooped up with Naan Bread (...which I found a recipe online for too--but I haven't been brave enough to try it yet! I will let you know the results when I do!)
Red Lentil Dal
Heat oil and add onion, then ginger and garlic. Cook until onions are translucent. Add water, lentils, seasonings. Heat to boil, turn down heat, cover and simmer for about 20 minutes. Add tomato paste and more water if necessary/or continue to simmer if too liquid. Stir in cilantro and serve.
Enjoy!
Here is a great recipe I adapted from www.about.com--quick and easy to make extra--super flavourful, vegetarian and SOOO good for you! It is great served over rice or scooped up with Naan Bread (...which I found a recipe online for too--but I haven't been brave enough to try it yet! I will let you know the results when I do!)
Red Lentil Dal
- 1 T. sesame oil
- 1 finely chopped white onion
- 2 cloves garlic, finely chopped
- 1 tbsp. finely chopped fresh ginger
- 4 cups water or vegetable broth
- 1 cup dried red lentils, rinsed and picked over
- 1tsp cumin
- 2tsp curry powder
- 1tsp chili powder
- salt to taste
- 2 tbsp. tomato paste
- 2-3 tbsp chopped fresh cilantro
Heat oil and add onion, then ginger and garlic. Cook until onions are translucent. Add water, lentils, seasonings. Heat to boil, turn down heat, cover and simmer for about 20 minutes. Add tomato paste and more water if necessary/or continue to simmer if too liquid. Stir in cilantro and serve.
Enjoy!
Wednesday, December 1, 2010
Resourceful Resources!
I have had a couple of requests about my favourite cookbooks-and why I choose them. I didn't have to think too hard about this one--here is my list of favourite resources, my go-to's for just about everything...
1. Food that Really Schmecks, by Edna Staebler--a great collection of Mennonite recipes from Waterloo Region. Just easy, good, wholesome food! Especially old fashioned desserts, puddings and cakes!
2. The Joy of Cooking, by Irma S. Rombauer and Marion Rombauer--a wonderful go to resource to find out HOW and WHY you do certain things in cooking. If I don't know what to do with an ingredient, I go here first.
3. Mastering the Art of French Cooking, Julia Childs--a step by step instructional book for some of the most basic and most creative French Recipes. This is a recent addition to my cookbook cupboard--but a very valuable one for learning WHY certain steps are important to the layering of flavour and overall outcome of a dish.
4. The Internet. By far the best tool ever to grace a kitchen! If you don't know how, you can find a recipe, an instructional blog, you can watch a video, you can do almost anything/everything except taste it!
Here is another of my favourite dessert recipes from Food that Really Schmecks--make sure you time it so that you can eat it warm from the oven...mmm...and make sure you save extra room...
Quick (Old Fashioned) Pudding
Mix in the order given and put into a greased baking dish:
1/3 cup sugar
1/2 cup milk
1 cup raisins or 1 cup apples chopped
1 cup flour
1tsp baking powder.
Over it pour: 1/2 cup brown sugar, dissolved in 1 cup boiling water, a piece of butter the size of an egg. Bake 1/2 hour.
The dough part comes to the top and is surrounded by rich brown sauce-so simple, so quick, so delicious!!
Enjoy!
1. Food that Really Schmecks, by Edna Staebler--a great collection of Mennonite recipes from Waterloo Region. Just easy, good, wholesome food! Especially old fashioned desserts, puddings and cakes!
2. The Joy of Cooking, by Irma S. Rombauer and Marion Rombauer--a wonderful go to resource to find out HOW and WHY you do certain things in cooking. If I don't know what to do with an ingredient, I go here first.
3. Mastering the Art of French Cooking, Julia Childs--a step by step instructional book for some of the most basic and most creative French Recipes. This is a recent addition to my cookbook cupboard--but a very valuable one for learning WHY certain steps are important to the layering of flavour and overall outcome of a dish.
4. The Internet. By far the best tool ever to grace a kitchen! If you don't know how, you can find a recipe, an instructional blog, you can watch a video, you can do almost anything/everything except taste it!
Here is another of my favourite dessert recipes from Food that Really Schmecks--make sure you time it so that you can eat it warm from the oven...mmm...and make sure you save extra room...
Quick (Old Fashioned) Pudding
Mix in the order given and put into a greased baking dish:
1/3 cup sugar
1/2 cup milk
1 cup raisins or 1 cup apples chopped
1 cup flour
1tsp baking powder.
Over it pour: 1/2 cup brown sugar, dissolved in 1 cup boiling water, a piece of butter the size of an egg. Bake 1/2 hour.
The dough part comes to the top and is surrounded by rich brown sauce-so simple, so quick, so delicious!!
Enjoy!
Subscribe to:
Posts (Atom)