Wednesday, December 31, 2008
6 small – med. potatoes, peeled and sliced
1/2 - 3/4 link farmer sausage, peeled and sliced
1 Tbsp butter
1 Tbsp flour
1/4 tsp salt
½ cup milk
½ - 1 cup grated cheddar cheese
1 can cream of mushroom soup
Arrange potatoes and farmer sausage in layers in greased 8 cup casserole dish. Melt butter; blend in flour, salt and milk gradually, stirring constantly. Add cheese and soup, stirring until sauce cooks. Pour over potatoes and sausage. Bake at 350F for 1 1/4 – 1 1/2 hours.
Tuesday, December 30, 2008
1 pkg (250 g) cream cheese, softened
1 c finely chopped cooked chicken
1 c grated Monterrey Jack cheese
1/3 c finely chopped red pepper
1/4 c chopped cilantro or parsley
2 Tbsp finely chopped fresh hot jalapeno pepper
2 tsp cumin
4 -10” tortillas
Combine all the filling ingredients. Divide mixture between tortillas, spread evenly and roll up tightly. Wrap and chill at least 2 hours. Cut into 1/2 inch slices. Unbaked slices freeze well. Bake at 350 F for 12 - 20 minutes, until you can see the cheese bubble slightly on top. Serve with salsa.
This is a lightly sweet and tangy dressing all at the same time. My oldest daughter signature dressing that she often makes. I believe she got the recipe from the show "Chef at Home" . We really enjoy it.
1 tablespoon Dijon mustard
2 tablespoons honey
2 tablespoons cider vinegar
4 tablespoons of oil
salt and pepper to taste
shake all ingredients together in a well sealed jar.
Monday, December 29, 2008
What you need:
- 1.5 kg. beef oven roast (or a roast of your choosing)
- pinch of salt
- 1 tsp olive oil
- fresh ground pepper
- 2 bay leaves
- 4 garlic cloves cut in half
- 1 tbsp sage
- 1 tsp each of tarragon and savory
- 2 cans low sodium chicken broth (and 1 can water) or 1 900 ml box of chicken broth
- 20 mini carrots or equivalent cut up carrots
- 4 medium potatoes cut in half
Sunday, December 28, 2008
Truth be told, I have never tried this Starbuck's holiday treat...but they looked most delicious, so I just had to check them out for myself. We had friends coming for coffee last night...and I happened to have all the ingredients on hand...so here is my version. They are rather rich...but most delightful!
3. Add 3/4 cup cranberries and white chocolate chunks to batter...fold in. Pour batter into a well-greased 9" x 13" baking pan...spread evenly. Bake for 35 minutes or until cake is lightly browned on the edges. Allow to cool.
4. Make frosting by combining cream cheese, icing sugar, lemon juice and vanilla in a medium bowl with electric mixer until smooth. Frost cooled cake, using spatula to spread evenly
5. Sprinkle 1/4 cup diced cranberries over freshly frosted cake
6. Whisk together 1/2 cup icing sugar, 1 tablespoon milk, and shortening. Drizzle icing over cranberries. I used a pastry bag with a fine tip.
Allow cake to sit for several hours before slicing. Slice the cake lengthwise through the middle...then cut across three times, making a total of eight rectangle slices. Slice each of these pieces in half diagonally. Yield: 16 generous, yummy slices of cranberry bliss!
Saturday, December 27, 2008
I decided to post it before New Years Day so that you could see what you needed and avoid a last minute rush to the market.
I dug through my archives looking for a picture of the Portzelky. . .and this one is from last year . . .. .and as soon as January 1st has come and gone. . .I'll post a current picture ( of the Portzelky) . . .no sense in looking a year younger than I am.
- Cover this up with plastic wrap or a lid and let rise until its doubled about 1 hour.
- Drop by tablespoons into hot, deep fat ( I Use Canola oil) and fry until golden brown. Now this can be a bit tricky. If the fat is not hot enough they will soak up too much fat and that is not good. If the fat is too hot they will brown too quickly and still be doughy in the middle. It's a good idea to throw some bread cubes in first to see how they fry. After all these years I still usually have to throw out the first one or two.
- It's a good idea to stick in a toothpick to the middle of the Portzelky every once in a while to make sure it comes out clean.
- When you take them out of the oil, put them on some paper towel to sop up the oil.
Friday, December 26, 2008
Hollaindaise Sauce (my brother's favorite)
1/4 c. butter
1 tbsp. lemon juice
1/4 c. cream
2 egg yolks
1/2 tsp. dry mustard
1/4 tsp salt
Melt butter, add cream, dry mustard and salt. Bring to a simmer, temper the eggs with some of the warm cream mixture and add eggs to the pot and stir and cook until thickened, add lemon juice. You may make this in a double boiler or microwave. A very tasty sauce as well.
- 1 1/2 cups chopped cooked chicken (turkey, smoked salmon, sausage or bacon)
- 1/2 cup chopped onion
- 1/4 cup chopped red pepper (or green, yellow, orange...are you getting the picture?)
- 1 cup chopped frozen broccoli, thawed (or fresh cooked and drained, or asparagus, or leftover corn....etc.)
- 8 eggs
- 2 cups milk
- 1 cup flour
- 1 cup shredded sharp cheese
- 1/4 cup parmesan (goat cheese, leftovers from a party tray...etc.)
- salt and pepper to taste
Heat oven to 400F.
Thursday, December 25, 2008
This old cookie recipe is a simple one indeed but the anise gives it enough of a 'nip' that it isn't too sweet. You can frost these or sprinkle coarse sugar on top. The boys were content tonight to have them 'as is' with a simple cup of tea.
1 cup butter, softened
1 1/2 cup sugar
1/4 anise extract (or almond)
3 cups flour
1 1/2 tsp aniseed
1/2 tsp salt
1 tsp baking pwd.
1 tsp baking soda
In a large bowl cream butter and sugar until light and fluffy. Beat in the eggs and the extract. Combine the flour, aniseed, salt, baking pwd. and soda. Gradually add to the creamed mixture and mix well. Shape into 1q inch balls and place on greased or parchment lined cookie sheets. Flatten with a cup dipped in sugar. Bake at 375 for 6 to 7 minutes or until set. The inside will be a bit softer than the outside.
Wednesday, December 24, 2008
"Muffins - sweet and savory comfort food"@2008
1/2 cup golden raisins
1/2 cup dried currants
1/2 cup dark rum or 2 tbsp rum extract plus 1/4 cup water
2 cups flour ( I used 1 1/2 cup white and 1/2 cup whole wheat)
3/4 cup sugar
1 1/2 tsp. baking pwd.
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp ground nutmeg (I added 1/2 tsp cinnamon)
6 tbsp softened butter
1 cup sour cream
1 egg room temperature
3/4 tsp. vanilla
1/3 cup icing sugar (pwd. sugar)
a few drops of fresh lemon juice.
In a small bowl cover the rains and currants in rum and soak overnight, stirring occasionally.
Preheat oven to 400 ( My oven is always hotter so I use 375F) Spray muffins tins with nonstick spray or use muffin liners. Drain the raisin/currant mixture and reserve the extra rum.
Mix the flour, sugar, baking powder, baking soda, salt and nutmeg in a large bowl. Cut in butter until coarse meal forms. Mix in the pre-soaked raisin and currant mixture. In a small bowl whisk the sour cream, egg, vanilla and 2 tbsp. of the reserved rum until smooth. Stir into the flour mixture until just moistened. Fill the muffin cups to 3/4 full. Bake for 15 to 20 minutes.
To make the glaze, combine the icing sugar and lemon juice together with about 1 tbsp of the reserved rum. Drizzle the thin glaze over the slightly cooled muffins. Makes about 12 to 16 muffins depending on how big you make them.
Tuesday, December 23, 2008
Here is just a tiny glimpse of what you will see in our home on Christmas Eve.
The Hazelnut Roll has been a favorite in our home for many years.
It came from a long time acquaintance who could not eat flour.
So she shared this dessert with us and it was voted a keeper in our home.
It does take some time and patience, therefore when I set out do this task,
I make sure I have a morning free and I always make two rolls.
Do not try to baby sit in between....
Do not double the recipe.
I make them individually.
Take it straight out of the freezer and serve it.
- 1 1/4C. ground hazelnuts
- 6 eggs
- 3/4 C sugar
- 1/2 tsp. vanilla extract
- 1/4 tsp. almond extract
- 1 tsp. Baking powder
- 1/4 tsp. salt
- 11/2 C Whip Cream
- 1/4 C. sifted icing sugar
- Purchased chocolate hazelnut spread.
- Grease 15x10 cookie sheet. Line with parchment paper and grease again.
- Heat oven to 350'
- Using a mixer, beat sugar and egg yolks on high speed for 5 minutes.
- Beat in extracts. Beat one more minute.
- In separate bowl add ground hazelnuts, baking powder, and salt - mix well with fork.
- Combine hazelnut mixture with sugar mixture. Beat for 2 more minutes.
- Beat egg whites till stiff, but not dry.
- Fold egg whites into the cake batter by hand.
- Spread batter in prepared pan. Bake for 20 -25 minutes.
- Flip cake onto damp cold tea towel, sprinkled with icing sugar, to prevent the cake from sticking.
- Remove the parchment paper.
- Roll the cake up in the towel; let cool for 15-30 minutes.
- Unroll and trim off crusty edges if necessary.
- Spread with a layer of chocolate hazelnut spread. I use Nutella.
- Then add a layer of whipped cream. I add a stabilizer to the whipped cream. It should be stiffly whipped, otherwise it is too difficult to roll up.
- Roll up the cake once more and garnish with additional cream and hazelnuts.
- Freeze the hazelnut roll on a cookie sheet for several hours until hard; then wrap with plastic wrap and seal it in a plastic bag. .
If you can't figure it out, stop by and I will serve you a piece with freshly roasted coffee.
I've made my order for fresh hazelnuts and so can you, by contacting Poplar Grove Arbor,
Email address: email@example.com or phone: 604-796-2550
Monday, December 22, 2008
Chocolate Peanut Butter Balls
1 cup chunky peanut butter
1 cup icing sugar
2 tbsp soft butter
2 cups rice krispies
1/2 cup peanuts
Put in fridge for 1/2 hour. Roll into balls. Place on pan and freeze.
Melt 1 cup chocolate wafers or rosebuds with 3 tbsp paraffin.(optional)
Keep melted chocolate in a bowl over hot water while dipping the frozen peanut butter balls. Place them on a pan without touching till they are firm. Need to be kept in a cool place.
Unbelievable cold and snow this year makes one yearn all the more for warm soup and good company around the kitchen table. Maybe even with a slice of fresh brown bread.
- 2 to 4 slices chopped bacon (optional)
- 4 potatoes cut in small cubes
- 2 stalks celery chopped fine
- 2 large carrots chopped or equivalent mini carrots
- 1 onion chopped
- 1 red pepper chopped
- 1 can kernel corn (you could use frozen but there is a nice crunch in the canned corn)
- 2 bay leaves
- 4 cups chicken broth, or two cans condensed broth with required water added (I use low sodium)
- 1 tsp dried thyme
- Fresh Ground black pepper
- 1 cup heavy cream (I use whipping cream_you can use evaporated milk too)
- 2 tbsp butter
- pinch Sea Salt
- several green onions chopped for garnish
- 2 inch by 4 inch (rough size) of smoked or bbq. salmon tip (I used double smoked as I love that smoke flavour...you don't need a lot of salmon for flavouring)
Sunday, December 21, 2008
3 cans green beans, drained (French or regular cut)
1 can sliced mushrooms
2 T. butter
2 T. flour
¼ cup chopped onions
1 tsp. salt dash of pepper
1 tsp. sugar
1 cup milk
1 cup sour cream
2 cups shredded cheddar cheese
1 can French-fried onions
Melt butter in saucepan...
It can be prepared ahead & refrigerated…allow more cooking time.
Friday, December 19, 2008
1/2 cup miracle whip ( I do more)
2/3 cup grated Parmesan cheese
1/2 jar roasted sweet red peppers, patted dry and chopped
1 can (14 oz) artichoke hearts, drained and chopped
1 each: green onion chopped, clove garlic, minced
Stir together miracle whip, cheese, peppers, artichokes, onion and garlic. (I save a bit of the cheese and sprinkle it on top) Spoon into 9 inch pie plate or similar small, low baking dish. Bake at 350F 10 - 12 min. Serve with crackers, corn chips or guacamole chips.
Makes about 2 1/2 doz....depending on the size :)
Cream the following ingredients well:
1 cup butter
2/3 cup icing sugar (pwd. sugar)
2 tsp vanilla
2 cups flour
1 cup fine chopped walnuts
1 tbsp water
Form into small rolls the size of fingers. Place on parchment lined cookie pans. Slightly flatten. Bake at 300F for 20 minutes. Roll in icing sugar while still warm.
Thursday, December 18, 2008
- 4 squares of semi-sweet chocolate
- 1 egg
- 1 tsp vanilla
- 1/2 pkg. coloured miniature marshmallows
- 2 tbsp butter
- 1 cup icing sugar
- 1/2 cup chopped walnuts
- 1/4 cup coconut
Melt butter and chocolate. Remove from heat (I use the microwave with 30 second spurts.) Add 1 well beaten egg and icing sugar, 1 tsp vanilla and then beat til glossy. Add 1/2 cup broken walnuts. Mix and cool a little. Add the marshmallows when it is cool enough not to melt them. Stir until coated. Pour on wax paper and spread out sprinkling with the coconut. Form into a roll using wax paper to surround it. Put into fridge to cool. Slice before serving in 1/8 inch slices.
Can also be shaped into balls and roll in coconut or icing sugar or press in pan for square coating with a sprinkle of icing sugar.
Note: This slice must be kept refrigerated.
Wednesday, December 17, 2008
- 4 egg whites.. . . separate each egg into a little cup before adding it to your glass or metal bowl that has had a warm water wash to free it from grease.
- 1 cup of white sugar
- 1 teaspoon of cream of tartar
- 1/2 teaspoon vanilla
- 1 teaspoon cornstarch
- 1 teaspoon white vinegar
- Beat your egg whites and cream of tartar in a large bowl with a stand mixer or a hand mixer . . .until soft peaks form.
- Slowly add your sugar.
- Combine the vinegar and the cornstarch in a small bowl. Add to the egg white while you are beating.
- Add the vanilla. . .and beat until very stiff. You should be able to turn your bowl upside down. . safely. . .but really do you want to try?
- Spread the egg whites onto the parchment paper. . . just to the edges of your tracing.
- Bake for an hour. . .open up the oven and have a peek. . the meringue should feel dry and no longer soft. If need be. . leave it in another 10 minutes and check.
- Leave the meringue in the oven and turn it off. Leave in until completely cooled.
- May be made ahead.
Beat 2 cups of whipping cream. . . spread over top the meringue just before serving.
Slice kiwi. . . and put pomegranate seeds on top for a Christmas dessert or strawberries and kiwi. . .whatever is pretty and in season.
To easily remove the seeds from the pomegranate. . ahead of time. Slice the pomegranate in half. . .break apart the membranes from the seeds. If you put the roughly removed seeds into a bowl with water. . .the membranes will rise to the top. . .Drain the seeds in a colander.
Tuesday, December 16, 2008
Place 1 piece cheddar cheese on one side of each circle. Top with about 1 Tbsp. of meat filling.
Fold in half and crimp edges together using a fork. Prick the tops with your fork to let the steam out when they bake.
Keep the Chili Meat pockets in the fridge or freezer until serving. They heat up best in a 350 degree oven for about 10 minutes or turn the oven off and let them warm if frozen.
Monday, December 15, 2008
1 pkg Kraft Greek Salad crumbled feta cheese
1 each: small red and yellow peppers, cut into thin strips
1 zucchini, thinly sliced
1/3 c Kraft Sundried Tomato & Oregano Dressing
4 - 6 inch (pre-baked) flatbreads or Greek pitas (Olafsons)
Sprinkle 1/3 c feta cheese on each crust. Mix peppers, zucchini and dressing. Spoon over cheese, dividing evenly. Bake at 425 F, 10 min. Cut each pizza into 6 wedges.
Banana Marshmallow Slice
1/3 lb margarine (about 1 1/3 square)
1 1/2 cups flour
1 tbsp icing (pwd. ) sugar
1/2 tsp salt
1 mashed banana
15 maraschino cherries, halved
Cream margarine and icing sugar; then work in flour and salt. Pat into an 8 x 8 pan. cook at 324 F. for 25 minutes. Cool. Put the marshmallows and mashed banana in a double boiler stirring occasionally. (I put mine in the microwave for 30 seconds...stir, ten seconds and then stir...etc. until all melted. Then I add the mashed banana and made sure it is well blended.) Remove from heat and add 15 or 20 sliced maraschino cherries. Put on the first mixture already baked. Place in the fridge. When set, ice with butter icing below.
Buttercream Decorator's Frosting:
(yields 4 cups - my mom used to decorate cakes and thus the large amount. I used 1/4 this recipe to ice the slice. Be sure to keep this icing recipe on file...it is the best to decorate cakes and does not 'melt' or run like many others.)
1/2 cup veg. shortening
1 1/2 tsp vanilla
1/4 cup and 1 tbsp milk
1/2 cup butter or margarine
5 1/2 cups icing (pwd.) sugar
Cream butter and shortening. Add vanilla. Add pwd. sugar one cup at a time. Add milk last, beating at high speed. Blend until smooth. Keep covered with a damp cloth (I believe she meant, if you are decorating a cake otherwise I would place in a sealed container for storage) and refrigerate when not using. Lasts up to a week with rewhipping.
Sunday, December 14, 2008
1 cup sugar
2 tsp soda
1/2 cup corn syrup
1 tsp cream of tarter
1 tsp vanilla
Mix the above together and let stand for about 1/2 hour or more Then add 1/4 tsp salt and enough flour to make it thick enough to roll into about 1 inch balls. (As usual...older recipes assume we all know how much that is. However, I used between four and 5 cups so try four cups first and then add in flour a bit at a time.) Place about 2 inches apart on a cookie sheet. Bake in a 350 degree F oven til golden brown. When cold, cover with the following marshmallow icing. I will give the recipe below but I just melted coloured marshmallows in the microwave - only 30 sec at a time - and dipped the cookies in there. However, you will get a flavoured topping using marshmallows versus the gelatin recipe below.
2 pkgs. gelatin
3/4 cup boiling water
2 tsp vanilla
4 tbsp cold water
1 1/2 cups white sugar
Dissolve gelatin in cool water. Then add boiling water, stirring until blended. Add sugar, then start beating about 12 minutes. Add the vanilla and colouring. Ice cookies, dip in coconut and lay on wax paper. Leave out to dry for 3 hours. Then pack in layers putting wax paper in between to prevent from sticking.
Saturday, December 13, 2008
- 2 cups packed brown sugar
- 1 cup shortening
- 2 cups buttermilk
- 3 tsp baking powder
- 2 tsp cinnamon (I used 3 with a pinch of nutmeg too)
- flour as needed to make pliable dough (I used five cups)
1 cup butter
1 cup white sugar
1 cup brown sugar
2 tsp. vanilla
3/4 cup cocoa
2 1/2 cups flour
1 tsp. baking soda
1 cup chopped pecans
1 Tablespoon sugar
48 Rolo candies (or one bag Rolo minis)
Cream 1 cup butter together with the brown and white sugar until light and fluffy. Add vanilla and eggs...beat well. Add flour, cocoa, and baking soda. Stir in a half cup of the chopped pecans.
In a separate bowl, combine 1/2 cup chopped pecans with 1 tablespoon sugar. With floured hands, wrap 1 tablespoon of dough around a Rolo, covering completely. Press one side of dough/ball into pecan sugar mixture. Place, nuts side up, 2 inches apart on ungreased cookie sheets. Bake at 375 degrees for 7-10 minutes, or until set and slightly cracked. Cool two minutes...remove from pans.