Time is of the essence...

There are certain go to recipes I use when time is of the essence...like when  you need a quick dessert, or a special after school snack.  No matter how much I love to cook and bake,  there are always days when other things take priority... 

Here is a recipe for just such a day:

Oatmeal Raisin Squares

2 cups quick cooking oats
1 cup brown sugar
half cup melted butter
1 tsp baking powder
half tsp almond extract
half cup raisins or currents or chopped dried cranberries


Mix all ingredients together (they will be just crumbs at this point).  Spread and press into a bar pan.  Bake at 400 degrees for 17 minutes.  Take out of oven and cut in pan immediately and allow to sit in pan until cool.

With a tear in our eye, and joy in our hearts...

We gathered with some old friends yesterday afternoon. It was a chance for us to say goodbye and offer best wishes to one of the families as they depart on a new adventure in their lives.  They are moving to Sweden for a year or 2--oh what a wonderful experience for them !! (and I can't deny that I have a tinge of envy over their upcoming excitement!)  Happy and sad at the same time, will miss them while they are gone!
Bon Voyage Jeff, Kellie, Owen and Carson!

~as we were celebrating Jeff and Kellie saying goodbye to Canada, and hello to Sweden we indulged in some Canadian and Swedish specialties...here is the recipe for the Swedish Cookies I made...fancy looking, and easier than you may thing to make...

Swedish Lace Cookies, from Homemade Cookies 1971
1/2 cup butter
1 1/2 cup quick cooking oats
1 egg
2/3 cup sugar
1 tsp baking powder
1tbsp flour
dash of salt


Melt butter and pour over rolled oats. Mix.
Beat egg until light, then beat in sugar.  Stir together baking powder, flour and salt to blend.  Add to egg mixture, then add rolled oats.  
Drop by tablespoon 3" apart onto a greased and lightly floured baking sheet (..don't be tempted to skip the greasing/flouring step...).
Bake at 350 for 8-10 minutes, until golden brown.

Place on a cooling rack and let stand about 1 minute--cookies should still be hot and pliable.  Lift cookies off quickly with a wide spatula and place over wooden spoons propped across cooling racks (or a broom handle covered in foil, propped on coffee cans...is what the original says..)  Gently press cookies to make them the shape of a saddle.  Work fast.  If the cookies get too cold, they break in shaping.  You can return the baking sheet to the oven for a minute if they cool too fast.

I Heart Butter

I admit it.  I love butter--the Capital L.O.V.E. kind.  Cold butter on fresh Bread.  Brown Butter on vegetables.  Butter Shortbread.  You name it...if it has butter in it,  it just is better.  I suppose I come by it honestly, my Grandpa used to own a creamery, where the slogan for  Cutter's Butter was "It's better with Butter!".


Butter vs. Margarine.
Butter wins, I think, hands down--for lots of reasons.  It tastes better.  It offers cakes and cookies better texture.  It is closer to a natural state, not chemically extracted .  Butter contains some nutritional value--like fat soluble vitamins like A,D,E and K, margarine on the other hand is virtually nutritionally void.

Now, I am not suggesting that you should consume pounds of butter every week--because it is high in fat and calories...but I am suggesting that everything in moderation is okay in your diet...I am suggesting that you do a little bit of research and decide for yourself--there is much to debate these days!

Which side of the fence are you on?  You know which side I am on--the side that substitutes butter in every recipe that calls for shortening and margarine .
...I heart you butter...

Butter Squares
1 cup butter
1 cup brown sugar
1 tsp vanilla
2 cups flour
1 cup chocolate chips


Mix all ingredients and press into a square 9x9 pan.  Bake at 350 degrees for 25 minutes.  While they are still warm, cut into squares.

Cooking with Kids

I love to cook with kids.  They are so eager.  They are so easily impressed.  They are so honest about telling you what they think! 

Do you ever watch everyday things through their eyes?  Do you see the wonder and the magic that they see in the things we take for granted?

Cooking with kids (mostly my own :), has allowed me to see some things in a whole new light--cooking for them is like magic, seeing their creation take shape and change form right before their eyes!

I remember baking these cookies with my Mom and my Sister--we all still love these cookies, now Madeleine likes helping to bake and eat them too!

This is one of the Chipits Original Recipes--I have adapted it of course, only changing a couple of things...

Chocolate Chip Oatmeal Cookies
1 cup soft butter
1 cup sugar
2 eggs
1 1/2 cups flour
1tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
2 cups chocolate chips
1 1/4 cups quick cooking oats


Cream butter and sugar well.  Add Eggs and continue to cream.  Stir together flour, soda, salt and cinnamon.  Gradually stir into creamed mixture.  Add chips and rolled oats.  Drop by tablespoons onto ungreased cookie sheets.  Bake at 375 degrees 12-14 minutes.
Enjoy!

Time Well Spent

I'm not sure if you remember the post before Christmas where I shared that sometimes, some recipes are better left unchanged?  Sometimes you just need to leave well enough alone, and enjoy it guilt free--because some things are just worth the extra _____ (you can fill in the blank here-calories, time saved, ease, "bad stuff"...).  Sometimes, you just gotta--cause you can't cut everything out.  Some things invoke so many memories, some things just taste too good, some things are just worth the extra time spent together.

Here is what Madeleine and I made today--we have been enjoying  them all afternoon. 
(you probably already have this one, but just in case you don't...)

Peanut Butter Rice Krispie Treats
4 1/2 cups mini marshmallows
3 tbsp butter
6 cups rice krispies
3/4 cup peanut butter


Melt butter and marshmallows in a large pan.  Add peanut butter, melt and mix thoroughly.  Add rice krispies and mix until well combined.  Put into a greased 9x13 pan, pressing into the pan until evenly distributed.  Let sit until cooled.  Cut into squares.

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!

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.

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!

Best Tip you are likely to get today...

Today was cookie baking day--successful once again!  Lots of cookies baked and lots of laughs--Thanks Denise! xo
It occurred to me again today, as Denise and I were cooking together, just how social food really is.  No matter what the occasion- wedding, birthday, funeral, lunch date , cookie day or everyday  we gain so much more than a full belly by including eating and/or cooking into our social schedules.  We gain insight, laughter, stories, hope, love and so much more by sharing a meal and cooking together--it's not a wonder why I place so much value on good food and good eating--how about you?

Tip of the Day:  Denise asked me today, why I was putting the empty butter wrapper back in the fridge--Well, it makes the best pan greaser you ever had!  No more saran wrap or parchment paper, no more too much/not enough butter--just use your butter wrappers to grease that cake pan!  So Easy!

Magic Cookie Bars
 1/2 cup bitter melted
1 1/2 cup graham wafer crumbs
1 can condensed milk (like Eagle Brand or Rooster Brand)
1 cup chocolate chips
1 cup coconut
1 cup walnuts or pecans chopped


In a 9x13 pan combine butter and graham crumbs and press down firmly to make a crust.  Pour condensed milk over base and spread evenly.  Sprinkle chips, then nuts then coconut over the milk and press down lightly.  Bake at 325 for 20-25 minutes.  Cool completely before cutting into squares.
Yummy!  See how long you can make this one last--I bet it won't be till the end of the weekend :)


Enjoy

Finding the middle ground...

Just another thought on finding the middle ground, moderation and non-negotiables...

If you eat all things in moderation, and include daily activity in your life (playing with your kids, walking the dog, gardening etc...),  do you need to choose foods that are "low fat", "low carb", "low sugar"... ?

If you want my opinion, I think you are better off choosing foods that have NOT been modified to be "low" anything.  I think that eating in moderation with reasonable portion sizes allows you to eat whole fat sour cream, salad dressings, yogurt, (what else can you think of that you purchase with the term "low something" on it?) It is more enjoyable, and requires less "processing"--it is closer to its natural state.

I thing that eating foods that are more "whole" (meaning, they don't take out what is naturally there--ie the fat in sour cream) are more satisfying--and I know when I am more satisfied with what I have eaten, I don't over-indulge-sounds crazy doesn't it?

Here is goodie--you won't believe the secret ingredient in these bad boys.  You may want to make these with a friend, like I do--Denise and I have baked these every year for 10 years now--we get a great afternoon together and we get to split a big batch of these yummy cookies.

Sour Cream Sugar Cookies adapted from "Homemade Cookies", copyright 1971!)
1 cup butter softened
1 cup sugar
1 cup sour cream
3 egg yolks
1 tsp almond extract
3 cups flour
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda.

Cream butter and sugar thoroughly; add sour cream, egg yolks and almond extract.  
Stir together all dry ingredients, and add to creamed mixture in thirds--mixing with a hand mixer.  Blend well.  Split into 4, shape it into balls and chill dough.
Roll onto to about 3mm a lightly floured board and cut into shapes with cookie cutter.  Place about 2" apart on cookie sheet and bake at 350 for 5-7 minutes.

OPTION:  you can sprinkle then with coloured sugar before baking if you like, or you can ice them like Denise and I do...

Cookie Icing (this one came from Susan's Grandma--I loved her cookies when we were kids!)
1 tbsp butter
2 tbsp milk (maybe more...)
1 cup icing sugar
food colour of your choice (I prefer gel colour--the kind for cake baking--you can find it at the bulk store and Michaels)

Beat butter and add sugar and milk a little at a time until it is thick enough to coat the back of a spoon, but not so thick that it isnt' easily spread (you don't want it thick like cake icing--it should be a little runny)
Split it up into smaller bowls and add gel colour until you have the colours that you want.
Use a spoon and spread onto cooled cookies, almost to the edge.  Sprinkle with sugar, quinns, dragees, or sprinkles--whatever you like...Let them sit for a while to let the icing dry.
Enjoy!

Tough Nut

My youngest niece, adorable as she is, is fairly ambivalent to food most of the time.  She will always eat what you give her-she isn't picky-, but she doesn't eat much, and she doesn't really have any preferences. Holy hard for me--How can I show her my love? :)

She is coming this weekend with her brother and sister to spend a day with us,  something I am really looking forward too--lots of fun!

I try to ensure that I have something for lunch and dinner that will be special for each of the kids.  I know what my oldest niece loves--pulled pork -- and try to make it for her often.  My little man loves to eat anything you give him--he is so easy to please!  But my little R, she is a tough nut to crack--she is even  uncommitted to choosing dessert!

That is until I discovered this little gem...I think she ate half the pan the last time I made them--I have NEVER seen her eat anything like she ate these--it was hilarious!

So, you can try these for your tough nut--it will make their tummies smile I am sure!

Little R's Peanut Butter Squares
1 cup peanut butter (smooth or crunchy, your choice, both are good)
1/2 cup sugar
1 egg.
3/4 cup chocolate chips 


Mix all ( except chocolate chips) together with a spatula until well combined.  Flatten into a 9x9 square pan and sprinkle chips over evenly.  Bake at 325 degrees for 20 min.  Remove from oven and let sit for about 5 minutes.  Using a spatula spread the chocolate chips evenly over pan--let cool completely before you cut into squares. 
Yum!
Enjoy

Sometimes, you just need something yummy...

If you are like me, sometimes you just need something yummy.  Not because you are hungry, not because you are celebrating.  Just because.

Bil calls these "Cereal Bars"--makes him feel better about eating them in the morning, before the rest of us get up!  They are quick and easy--and made from items I always have hanging around.

Oatmeal Caramel Cookies
1/2 cup melted butter
1 cup brown sugar
2 cups quick cooking rolled oats
1/2 tsp almond extract 
1/2 tsp baking powder

Mix all together and press down in a  9x9 pan. (they are really just crumbs at this stage).  Bake at 400 degrees  15-17 min. until they are bubbly and a little golden brown at the edges.
Remove from oven and while still hot in pan cut into squares, but do not remove yet.  Let cool completely.  Remove from pan after they have cooled.
Yummy!!! 
Enjoy!
Adapted from Food that Really Schmecks, by Edna Staebler.

Gifts of Love

My favourite gift to give to that person who is hard to buy for?  Food, treats, baked goods full of love!  I am sure that surprises you--if you have been following this blog for the last few weeks, you will surely know by now that I share my emotions and share my feelings through food.

Birthday gifts teacher gifts, Christmas gifts, I'm sorry gifts...just about anything can be expressed through a batch of cookies or a loaf or a cake.



I have a hard to buy for person having a birthday this week--so Madeleine and I made one of my favourite food gifts to wrap up for her and share with her on Tuesday.   One of the best things about these kind of gifts--your kids can help--they love it too!  And are so proud when presenting a gift they helped to make with their own little hands :)


Easy Fudge (my friend Karren says this is dangerous for your waistline--don't say I didn't warn you! :)

3 cups of Semi-sweet chocolate chips (or any combination of chips that is equal to 3 cups
1 can eagle brand condensed milk

Optional 1/2-1 cup cup toasted pecans, or crushed candy cane, or m&m's or marshmallows...you name it you can put it in!


In a microwave safe dish place chips and cover with condensed milk.  Microwave on high for about 2 minutes.  Stir and combine melted chips and milk until the mixture starts to thicken slightly--add nuts or marshmallows at this time.  Mix in evenly.
Spread mixture onto parchment paper or silicone mat until about 1 inch thick.  Allow to cool and set.  Then cut into pieces.
Enjoy


Such an easy gift to give with a nice bow on it--people love to receive gifts you have made from your heart!

Cook From Your Heart

Whatever you do, use your mind AND your heart.  When you bring your heart into a project-no matter how big or small-you bring goodness and love with you, and everyone who is involved will benefit.
This life is so short--we should make the effort to love what we do, share it with others , and experience all the joy that we can.
What do you love?  What do you pour your heart into?
Those around you will feel the love when you embrace what you are here to do.  I think that love is the secret ingredient in creating success--where do you  need more success in your life? Just add the love...

These cookies have been filled with so much love..they started out as "Jude's Unbaked Cookies" , then became "Dad's Favourite Cookies", then became "Papa's Favourite Cookies...what they really should be called is:

Everyone's Favourite Cookies
In a pot:
Mix:
2 cups white sugar
1/4 pound butter
1/2 cup milk

Heat to a foaming boil for about 30 sec, then remove from heat.
Add: 
6 tbsp cocoa
3/4 cup coconut
2-3 cups quick rolled oats (depending on dryness)


Drop by spoonful on parchment paper and let sit to set.


makes about 4 dozen small cookies--this recipe doubles easily and they freeze beautifully!
Enjoy!

Food is Love

Every once in awhile you come across something in a book or movie, maybe something profound (...or not so profound-who knows!) that someone said.  And it changes you. Or it sparks some long distant thought memory, reminding you of something you always knew--but didn't know you knew.  That's what happened to me.
I was reading a fictional account of a chef/restaurateur who held cooking classes at her restaurant every week.  She described each student and went on to give a little info on each of their lives.  What resonated so distinctly with me, so profoundly touching my soul, was the way she chose each recipe based on the emotion she felt it conjured and how she felt it would affect each of the students.  It was like, click-click-click, puzzle pieces fitting together in my mind--THAT'S IT!  That is how I think about food too!  FOOD IS EMOTION!  Food. for me. is love!
How do you know I love thee?--I have cooked for you, shared a meal with you, planned a dinner for you.  Food is how I express my love for those around me.  Food is how I show my appreciation for all that you do.  FOOD IS LOVE!

Lovely Shortbread Cookies (these will warm your heart!)
1lb Butter (not margarine or any substitute)
 1/2 cup corn starch
1 cup icing sugar
3 cups flour
1 tsp pure vanilla or almond extract (optional) 

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 a fork or spoon.  Sprinkle with coloured sugar, sprinkles or nuts.
Bake at 300 degrees for 15-18min (they will be just barely brown on the bottom)
Enjoy!