Tuesday, September 30, 2008
Sunday, September 28, 2008
This is a recipe I've had floating about for some time. It is one of those kind of recipes you can easily whip up and bring along...to say an office gathering. In fact...this came from a colleague way back when. These days I use Splenda when possible but other than that the recipe is the same..still tastes good and hits the spot.
- 1/2 cup unsalted butter, softened
- 1 1/2 cups brown sugar (I use Splenda half and half brown sugar)
- 2 eggs
- 2 teaspoons vanilla
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3 cups rolled oats
- 3/4 cup chocolate chips
- 3/4 cup chopped dried apricots
Turn the oven to 350. Lightly coat a 9-inch square baking pan with vegetable spray or line with parchment paper. Beat the butter and brown sugar together until light and fluffy. Beat in the eggs and vanilla. Add the flour, baking powder, baking soda, salt, and cinnamon and blend until smooth. Stir in the oats, chocolate chips, and apricots. Press the batter into the prepared pan and bake 25 to 30 minutes or until the top is golden and the pastry begins to pull away from the sides of the pan. The center should be slightly soft. Cool on rack for 15 minutes. Cut into 18 bars when still warm, then let cool completely before removing from the pan.
- 1 cup chick peas soaked overnight or 1 cup canned chick peas
- 2/3 cup tahini paste (ground sesame - paste)
- juice of 2 lemons
- 2 cloves garlic peeled and crushed
- fresh ground black pepper
Drain the chick peas and put them into a saucepan. Cover with fresh water and boil simmering for about 2 hours or until they are soft. If using canned chick peas omit the first step. Put into a food processor and add the rest ...mix til a soft paste forms. Add salt to taste. (I hate to add salt but it DOES bring out the lemon and garlic so if you want to keep it low sodium...use a salt substitute)
1 cup plain yogurt (uhm...not vanilla flavoured...real good, honest, simple, plain creamy yogurt)
2 garlic cloves minced
2 tsp lemon juice (fresh if possible)
1/4 cup chopped or shredded cucumber (optional - use if a side dish/omit for dip)
salt to taste
dash of fresh ground pepper
Whip ingredients together and let sit in fridge 1/2 hour to let flavours mingle. You can add a wee bit of finely minced onion as well but a simple plain dip is best.
Saturday, September 27, 2008
- 2 cups chick peas soaked in water for 24 hours or 1 19oz can of chick peas
- 1/2 spanish onion chopped into fine pieces
- 1 tbsp finely chopped parsley (fresh if possible)
- 1 tsp lemon juice
- 1 tbsp finely chopped coriander (fresh and optional)
- 2 cloves garlic, peeled and crushed
- 1 tsp ground cumin
- 1/4 cup flour
- oil for frying
Drain the chick peas and place in a food processor. Add the onions, parsley, lemon juice and coriander, garlic, cumin and salt to taste. Add the flour and process until well blended. Add more flour if needed to make a binding pliable 'paste'.
Roll into small balls about 1 inch in diameter and flatten into patties. Let them 'rest' for about 15 minutes and then deep fry them in batches in hot oil turning them over once they are a dark brown. Drain them on paper towels and serve with humus and/or tzatziki (recipe under dips).
Thursday, September 25, 2008
- 5 cups flour
- 4 teaspoons brown sugar
- 2 teaspoons salt
- 1 teaspoon baking powder
- 1 pound cold lard
- 1 egg
- 1 tablespoon vinegar
- enough cold water to make 8 ounces with the egg beaten a bit .. and the vinegar.
- In a large bowl .. .or your kitchen Aid Mixer . . measure the flour, the brown sugar, the salt and the baking powder. . .
- Cut in the lard which you've already cut into cubes with a sharp knife. If you have a large food processor you can do it in there. . .just pulse until it looks like oatmeal. .
- The rest of you .. .use a pastry cutter. . and cut until it looks like oatmeal .. or use the paddle of the free stand mixer and again . ..slowly mix until all the bits of lard are mostly the size of oatmeal.
- Put the egg into the measuring cup. .add the vinegar and then add enough water to make 1 cup.
- Then. . slowly pour in the egg/water/vinegar mixture. . .and stir with a fork just until all the bits are combined and moistened.
- Dump out onto a counter. . and pull together to form a ball.
- Divide into 5 pieces. . .shape them into discs .. and wrap them separately in plastic wrap.
- Refrigerate them or freeze them until you need them .. .let them thaw in the refrigerator.
- 1 cup sugar
- 3 tablespoons cornstarch
- 1/2 teaspoon salt
- 3 cups of whole milk. . .you can use 2% but it won't be quite as rich
- 3 beaten egg yolks
- 2 tablespoons butter
- 2 teaspoons vanilla extract
- 2 ounces unsweetened chocolate. . .chopped fine
- In a large glass bowl, combine the sugar, cornstarch, salt.
- Slowly add the milk and the egg yolks.
- Add the chopped chocolate.
- Microwave on high for 2 minutes. . .stir .. .repeat until it is hot and bubbling. About 10 minutes total.
- Add the Vanilla and Butter and stir until smooth. Pour into the cooled pie shell and Chill.
Wednesday, September 24, 2008
1 1/2 cups flour
1 1/2 tsp baking powder
1/2 cup butter
6 tbsp sugar
finely grated rind of orange
2 eggs, lightly beaten
5 tbsp milk
1/2 cup coarsely ground walnuts
3/4 cup sugar
1/2 cup water
2 tbsp lemon juice
Turn oven to 350 and grease an 8 x 8 inch baking pan.
Mix four and baking powder. Put the butter sugar and orange rind into a warmed mixing bowl and cream until light and fluffy. Slowly beat in eggs. Fold in the flour alternatively with the milk and then add walnuts. Transfer to pan and bake in the oven for 40 to 45 minutes until firm to touch. Meanwhile put the syrup ingredients into the saucepan. Heat gently until the sugar has dissolved and then boiled for 5 minutes.
As soon as the cake comes out of the oven spoon syrup evenly over the surface. Let sit in the pan until quite cold. Cut into squares or fancy triangles to serve.
Tuesday, September 23, 2008
1 c whipping cream (or cool whip topping)
1 pkg instant vanilla pudding (just the powder)
2 c peach yogurt
Whip cream. Add vanilla pudding powder; whip. Add peach yogurt; whip.
Serve fresh with fruit. You can also try it with pina colada yogurt.
Monday, September 22, 2008
3/4 c butter (1/2 c)
1 1/2 c sugar (1 c)
3 eggs (2)
1 - 19 oz ( 540 ml) can pumpkin
3 c flour (2 c)
2 tsp baking powder (1 ½ tsp)
1/2 tsp soda
½ tsp salt
½ tsp cinnamon
½ tsp nutmeg
½ tsp ginger
1 c chocolate chips
¾ c chopped nuts
Prepare loaf pans by greasing with shortening or spraying with Pam, and dusting with flour.
Beat butter and sugar, beat in eggs and pumpkin. Mix dry ingredients and add to egg mixture. Using the whole recipe, bake in 3 small or 2 medium loaf pans for 45 min at 350F, or until tests done.
Sunday, September 21, 2008
- 1 cup shredded cheese
- 1 1/2 cup flour
- 1/2 cup butter
- 1 cup mashed potatoes (nothing added!)
- 2 eggs
- salt to taste
- 1 tsp paprika
- for topping - caraway or sesame seeds
- Cook potatoes and mash.
- Mix shredded cheese, potatoes, butter, 1 egg, paprika salt and pepper
- Add flour and mix well
- Roll the dough out to about 1/4 inch thickness and cut into sticks. Transfer to oiled cookie sheet.
- Brush with egg wash.
- Sprinkle with sesame or caraway seeds
- 6 tbsp butter
- drop of oil
- 6 oz of vermicelli, broken
- 2 cups basmati rice
- 2 cans broth and 2 cans water
- salt to taste...if you must
Melt the butter in the saucepan with the oil to prevent the butter from burning (uhm...this is a good tip to keep in mind whenever you are using butter to 'fry'.) Crush the vermicelli with hands and brown in butter...don't burn...just brown til golden. Add the rice and stir to coat all the grains...add the fluids and bring to boil. Simmer until no broth remains...about 20 minutes. It will be moist and filling...so yummy and beautiful with the golden vermicelli.
Cover and cook 1 1/2 hours. Drain, reserving liquid
or 1-2 cans of navy beans
Place in a large pot,
3 cups of diced ham
brown a little and add
1 chopped onion
2 cloves garlic, minced
Saute until soft, add
10 c. liquid including reserved bean liquid
4 beef bouliion cubes
2-3 carrots, thinly sliced
2 stalk of celery, chopped
4 c finely shredded cabbage
1-28 oz can of diced tomatoes
salt and papper to taste
1 bay leaf
Cover and simmer about 1 1/2 hours
2 c. each of frozen peas, beans and corn
bring to boil again the add
a handful of your favorite pasta and sook til pasta is done
just before serving sprinkle with chopped parsley, and grated parmessan cheese.
Apple pie filling
24 medium sized apples peeled and chopped (I use
an apple peeler)
1 cup flour
1 1/3 cup white sugar
1/2 cup melted butter
3/4 cup melted honey
1 1/2 tbsp cinnamon
Peel and chop apples into a large bowl. Add remaining ingredients. Divide apples between pie shells and top with pastry. Flute edges and make several slits on top crust. This help the steam release when baking. Using a pastry brush I brushed whipping cream onto top crust and sprinked with raw sugar. This does not have to be done but gives the pie a glaze and an added sugary crust.
To Bake: Pre heat oven to 425. Bake pies for 15 minutes and then reduce heat to 350 and bake another 40 minutes.
To Freeze: You can freeze the baked pies once cooled or, freeze unbaked. When ready to bake put frozen pie in 450 oven for 15 minutes and reduce to 350 and continue to bake for 1 hour. Insert a knife into pie slits to make sure apples are soft. It is better to bake the froozen pie abit longer to make sure it is baked through.
I have donated pies from this recipe to many MCC sales. It's fun to be able to contribute to such a good cause.
- 1 1/2 cups black-eyed beans, soaked for 1 hour
- 5 tbsp olive oil (as there are no real spices used here...the kind of olive oil you use will influence the taste of this simple dish....always use extra virgin if possible)
- 1 large onion peeled and finely chopped
- 2 bunches fresh spinach chopped or 1 bag/container frozen chopped spinach, thawed.
- fresh ground pepper
Meanwhile heat the oil in a frying pan and saute the onions until they are translucent. Add the spinach and continue to fry stirring continuously until cooked...Add salt and pepper to taste and then stir in the drained black eyed beans. I love this served cold as a side dish....simple and delicious.
Saturday, September 20, 2008
Traditionally this one dish Mediterranean meal is made with eggplant. But not all members of my household care for that splendid purple vegetable that so wonderfully absorbs the flavours of the dish it is served with. So....the humble zucchini suffices in most of my dishes. As one loses that starchy element if you don't use an eggplant...I add a layer of rice in my version of Mousaka.
There are four layers in my version of Mousaka. Meat, Rice, Cream cheese sauce and the Zucchini and vegetables.
Rice: Melt 2 tbsp butter in saucepan. Saute 1 minced clove garlic; when softened add 1 cup BASAMATI (nothing else really will do) and stir till well coated with the butter and garlic. Turn up heat and add two cups chicken broth. (1 can plus 1 can water will do). Bring to a boil and then cover and turn to simmer for ten to 15 minutes; fluffing when the liquid is absorbed. Remove from heat.
Meat: Slowly brown 1 lb lean ground beef over low heat. While still pink add 1/4 tsp nutmeg, 1 minced clove garlic and 1/2 finely chopped white onion. Continue to brown, draining when done.
Zucchini and Vegetables: In a separate skillet heat 2 tbsp olive oil. Saute 1 clove minced garlic and 1 sliced zucchini. Add 1 tbsp fresh basil pesto sauce and 1 tbsp sundried olives in oil. Add salt and fresh pepper to taste. Add 1 red and 1 yellow pepper sliced in rings. Continue to saute until vegetables are slightly softened. Put aside.
Cream Cheese Sauce: In a bowl whisk 3 eggs, 1/4 cup flour and 1 cup of whipping cream at room temp. Pour mixture into a saucepan in which 2 tbsp of butter has been melted. Bring to a light boil ...turn down heat. Add about 4 tbsp goat cheese. Keep on a very low heat until used in the layers.
In a casserole dish layer the rice, 1/2 the vegetables, and then meat, remaining vegetables and then top with the cream sauce. Sprinkle nutmeg on top and pop in 350 oven for 35 minutes. YUM!
3/4 cup butter or margarine
1 cup white sugar
1/4 cup molasses
2 1/4 cups flour
2 tsp baking soda
1 tsp cinnamon
1 tsp ginger
1/4 tsp salt
Preheat oven to 350.
Cream together the butter, sugar, molasses and egg. In separate bowl mix together the dry ingredients and add to the creamed mixture.
Roll the dough into small balls, approx 1.5" in diameter. Roll balls in white sugar, place on baking pan.
Bake for 10 min. Let cool slightly and transfer cookies to cooling rack.
Okay...the truth is out...I am much more in my element creatively cooking...much more so than baking and you can probably tell it from my posts! This recipe is from my vegetarian days and originates from a recipe book from that era. I have liberally recreated the original recipe to suit my family tastes and my own preferences. If you are not vegetarian you may chose to serve a meat with this dish...ours was pork schnitzel. It is a bit of work...but sooooo worth it. If you like savoury...you'll like this dish. I even brought the left-overs in to work!!
- 1/2 cup butter
- 1 med. white onion finely chopped
- 1 cup celery finely chopped
- 8 cups of whole grain bread cubes (I cheat and buy them pre-seasoned in the bulk section but if you don't then use the full amount of spices below. If you DO buy them already seasoned...please 1/2 the spice amounts or it will be toooo strong.)
- 2 tsp ground sage
- 1 tsp savoury
- 1/2 tsp dried marjoram
- 1/2 tsp dried thyme
- 1/2 tsp celery seed
- 1/2 tsp salt (I NEVER use salt unless I have to in baking...you can leave this out)
- Fresh ground pepper
- 1 tbsp fresh parsley (dried will do too) minced
- 1 vegetable bullion (or use two cups of homemade /bought low sodium (that is me again with the low sodium) chicken broth. If you use already constituted broth you won't need the water below.
- 2 cups boiling water
- About 10 medium to small potatoes, peeled and cut into cubes (8 - 10 cups.
- 1 stalk celery with leaves
- 1 bay leaf
- 1 large clove garlic
- 3 tbsp butter
- 1/4 cup heavy cream
- salt and pepper to taste
While potatoes are cooking, you can start the stuffing. Melt the butter and saute the onion, celery. Saute until they are softening. Add your bread cubes, and spices mixing well. Add the bullion in 2 cups boiling water...or your heated broth. Mix well and steam covered over very very low heating for about 15 minutes or so.
Turn your oven on to about 350. In a separate small saucepan melt the butter and add the cream. Heat until it is hot without boiling. Mash your potatoes (having drained and removing the garlic and celery) in a food processor or normal way you prepare. Add the butter cream mixture and salt and pepper to taste.
Put the stuffing in an oven-proof casserole dish. Top with the mashed potatoes. Bake in oven for 30 - 35 minutes (depends on the depth of the casserole dish) until crust is golden. While it is baking prepare the Mushroom Cream Gravy.
Mushroom Cream Gravy:
- 2 tbsp butter
- 1 lb mushrooms, sliced
- 2 tbsp butter
- 2 tbsp flour
- 1 1/2 cups water
- 2 veg bouillon (again I use homemade/canned low sodium chicken broth) and then eliminate that water)
- 2 tbsp heavy cream
- 1/4 tsp garlic salt
- salt to taste (come on...ya don't need it!)
In the same frypan melt the other 2 tbsp butter. Add the flour and stir with a whisk to combine. Add the mushroom liquid and continue stirring with a whisk as the gravy thickens. Add the water and bullion stirring continuously. Add the cream and salt and garlic. At this point you can add the mushrooms again or you can serve them separately over or on the side of the Shepherds Pie. This is not a lot of work...just a lot of words and it is delish!!!!!!!
my food mill .. .
well, it is so much easier to see than to explain.
In the collage, you can see the antique one that my mom used for 40 some years. . and beside it the new one that I purchased.
It is so easy .. .
Just wash your apples, put them in a pot with a 1/2 cup of water. . enough to cover the bottom of the pot 1/4 inch. Bring the apples to a simmer and simmer about 10 - 15 minutes or until soft and tender.
You don't need to peel the apples, nor core them nor remove the stems. . .
Just cook them.
Then, put the food mill over a large bowl and pour your apples into it and stir,
. . . once in a while you'll need to stir counter clockwise to scrape the peels off the bottom.
There is nearly no waste. . . .and leaving the cores and seeds in for cooking provides natural pectin to make a nice thick applesauce.
Once done. . .taste and add sugar to your liking.
Put the hot applesauce into sterile containers and freeze.
2 c. flour
3/4 c. sugar
1 1/2 tsp. baking powder
1/2 tsp. soda
1 tsp. salt
3/4 c. chopped pecans
1/4 c. vegetable oil
2 tsp. grated orange zest
3/4 c. orange juice
1 1/4 c. finely chopped rhubarb
1- In a bowl combine flour, sugar, baking powder, baking soda, salt, pecans.
2-In another bowl beat egg, add oil, orange zest, and orange juice. Add to flour mixture; stir just until moist and blended. Add rhubarb.
3- Spoon batter into greased muffin tins, filling to top. Bake in preheated oven for 25-30 minutes. (my oven bakes it in 20). So watch them. At 350 degrees. yeilds 12
- When you buy bacon.......roll each slice into a pin curl and freeze individually, or roll two pieces together.
- Then when you need just a few slices for a recipe you will be able to use what you need and chop it fine very easily for what you need it for.
- I have been doing this for years, then a friend noticed me doing this and asked if I would share it on Mennonite Girls Can Cook, because she had never thought of doing that and it was a good tip.
Friday, September 19, 2008
1 1/2 cups all purpose flour
dash of salt
1 tbsp. icing sugar
1/2 cup unsalted butter
1 tbsp iced water
1 1/4 cup sugar
2/3 cup water
1/2 lbs fresh shelled walnuts if possible (and here tis the season for them) and that would be about 1 lb before shelling
1/2 cup unsalted butter
2/3 cup milk
2 heaping tbsp honey
Make the pastry by sifting the salt, flour and sugar onto a pastry board. Cut the butter in with a pastry knife and then crumble it together with your fingertips until the mixture resembles fine bread crumbs. Sprinkle the water on it and gather it together into a ball. Sprinkle the board with a little more flour, then quickly spread the dough away from you by pushing down with the heel of your hand to ensure that you evenly distribute the butter. Gather the dough into a ball again and and then allow it to rest in the refrigerator for about an hour.
While this is chilling bring the sugar and water to a boil, stirring until the sugar has dissolved. Boil rapidly until the mixture begins to thicken and starts to change colour (be patient...it DOES!) As soon as it turns just the palest brown, remove from the heat and add the walnuts and butter. Stir well, then add the milk and return to a low heat. Simmer gently for 15 to 20 minutes or until the mixture becomes quite thick. Remove from the heat and stir in the honey. Leave to cool a little.
Roll out two-thirds of the dough and use to line a 8 inch flan tin or tart pan. Prick the bottom with a fork. Pour in the filling and spread out evenly. Cover with the remaining dough, seal the edges well and make a pattern of vents in the top. Bake for 30 to 40 minus in a 350 over or until the top is lightly browned. Allow to cool a bit and then turn out of the pan and leave to cool on a rack.
1 c brown sugar
1 c sour cream
2 cups flour
1 ½ tsp baking powder
½ tsp soda
¼ tsp salt
Beat egg, adding sugar gradually, and then sour cream, beating until smooth. Add combined dry ingredients. Spread into greased 9 X 9 pan. Bake at 350F, about 30 min. Cool and ice.
Maple Fudge Icing:
1 c brown sugar
1/3 c butter
1/3 cup milk
1 cup icing sugar
Boil brown sugar, butter and milk hard, stirring constantly, 3 min. COOL to lukewarm. Stir in icing sugar and continue stirring until spreadable consistency. This makes a generous amount of icing, but it’s pot licking good!!
Thursday, September 18, 2008
1 cup water
1 cup sugar
3 tablespoons cornstarch
3 tablespoons peach jello
Mix water, sugar & cornstarch in saucepan and boil until thickened...I boil the glaze in the microwave rather than on the stovetop.
Good food & good friends to share it with…life is good!
When I discovered "Only Oats" had certified gluten-free oats , I was THRILLED!! The thought of being able to eat oats again was exciting... especially my old-time favorite - oatmeal cookies.
(see how to order Only Oats below)
Then to top it all off.. I found this 'normal' recipe for 'normal' people !! All ordinary ingredients found in anyone's kitchen !!
But the cookie is GLUTEN-FREE !!
I have to share it with you !!(oh.... for those of you who haven't had to learn all this stuff about gluten.... oats is a grain that is gluten-free but the problem is that farmers always rotate crops between wheat and oats which causes cross contamination because some wheat will always come up with the oats and be harvested together - so until Only Oats came to our rescue... oats was on the Celiac forbidden list!)
Oatmeal Peanut Butter Cookies
- one egg
- 1/2 cup packed brown sugar
- 1/2 cup white sugar
- 1/2 cup butter
- 3/4 cup peanut butter
- 1 tsp baking soda
- 1 tsp vanilla
- 2 cups oat flakes (Only Oats - gluten-free)
Put all ingredients into the bowl of a heavy-duty mixer and beat until well mixed.
(You may hand mix in 1/2 cup of your own preference of chocolate chips, M&M's, or nuts)
Drop by teaspoon onto cookie sheet and bake at 375' for 15 minutes. Let set for a couple of minutes before removing from pan.
**NOTE-- Only Oats , distrubuted by FarmPure Foods, can be ordered online Canadian or US store here http://www.onlyoats.ca/
Anyone can do this. . . .really. . .
- 1 package rolled out frozen puff pastry thawed for 2 hours on the counter
- 4 ripe Bartlett pears peeled, cored and sliced as shown above
- 3/4 cup sugar
- 1/3 cup flour
- 1/3 cup melted butter
- 4 eggs
- 1 1/2 teaspoon vanilla
I rolled out the puff pastry to fit the tart pan .. . even if the puff pastry would have been big enough, I would have still rolled it a bit thinner . . . .
Lay the puff pastry in the tart pan and roughly cut the edges and sort of twist them a bit. . .to hold some almonds. .
Then. . .lay your pears in the crust. . .nice and symmetrical. .
In the blender put the rest of the ingredients. . .and pour on top of the pears.
I brushed the edge of the pastry with some beaten egg white and sprinkled sliced almonds around the edge.
Bake at 375 for about 35 minutes. . .or until golden brown.
The result is a light tender pastry that holds the pear custard.
Serve with a scoop of vanilla ice cream or a dollop of whipped cream.