Almond Jelly Cookies

These cookies taste like a tender shortbread with a nutty flavor. You can use any kind of jam or jelly but I prefer to use red and green, this time I used crab apple and mint. Another delightful cookie for the Christmas cookie tray.  Recipe, courtesy of Best of Country Cookies.

• 1 1/2 cups butter, softened
• 1 cup sugar
• 1 1/2 cups ground almonds
• 1 teaspoon vanilla
• 2 1/2 cups flour
• 1/2 teaspoon salt
• Jelly or jam of your choice

1. Cream butter and sugar in a mixing bowl

2. Add ground almonds, vanilla and mix well

3. Combine flour and salt and gradually add to creamed mixture

4. Refrigerate the dough for 2 hours until easy to handle

5. On a lightly floured surface roll out the dough to 1/8" thickness

6. Cut half of the cookies with a round 2" cookie cutter and the other half with a donut cutter.

I used the 2" cutter for all of them and then used a little 'tree cutter' for half of the cookies.

7. Place 1" apart on a parchment lined cookie sheets

8. Bake in a 350º oven for 10 to 12 minutes until lightly browned

9. Remove to racks to cool. Once cooled spread 1/2 teaspoon jelly over the bottom of the solid cookie and place cookie with cutout centers over the jelly.

Yield: 31 'finished cookies'

Flash Back Friday ~ Brandy Snaps

I first posted these brandy snaps a few years ago but I recently made them gluten-free.

Brandy snaps are such a quick dessert to make that even when company pops in, you can quickly put these together and let the company help you roll them around a wooden spoon handle or a cone.  

Fill them with whipped cream and you have a quick dessert.  

  The top photo is the brandy snaps made with all-purpose flour and then wrapped around a wooden spoon handle. 

These two photos are the brandy snaps made with almond flour and wrapped around stainless steel cones. 

 

• 2 tablespoons sugar
• 2 tablespoons white corn syrup
• 1/4 cup butter
• 2 teaspoons brandy or alternately 1 teaspoon vanilla
• 1/4 cup all-purpose flour or to make it gluten-free, use 1/4 cup almond flour

1. Preheat oven to 350.
2. Line two cookie sheets with parchment paper.
3. Put the sugar, corn syrup and butter into a small saucepan and stir.
4. Stir continuously over medium heat until bubbly.
5. Beat in flour and flavorings until smooth.
6. You will only make 6 cookies per cookie sheet. One teaspoon of batter per cookie.
7. Watch the cookies closely because they will turn from caramel colored to dark brown very quickly. Aim to have them a nice caramel color, about 6 minutes.
8. Remove the pan from the oven, wait a few seconds and then roll one at a time over a wooden spoon handle and then remove to cool on a rack.
9. Repeat until they are all rolled. You will have to work quickly. If they become too hard, put them back in the oven for half a minute.
10. Once cool, use a pastry bag with a thick tip to fill with sweetened whipped cream that has been stabilized with whipping cream stabilizer and chill until serving. Don't fill more than an hour before serving. Preferably, have the cream in the pastry bag ready to fill them and do that just before serving
11. The remaining lacy shells or cookies keep well in an airtight container for several days.

Candied Yams

Today is Thanksgiving in the U.S.A. There would be a revolt at my house if I forgot to make this dish for Thanksgiving. I have a very simplistic way of making it and never really use a recipe but here's one that will work if you've never made these.

6-8 yams or sweet potatoes

1 cup butter

1 cup brown sugar

Enough marshmallows to cover

Boil your yams or sweet potatoes till they are soft. Remove peel. Slice into 1/4 inch round slices and place in a greased 9x13 inch baking dish. I place the rounds side by side not flat. This way the brown sugar and butter coats the slices nicely. Melt the butter with the brown sugar and mix well. Pour this mixture evenly over the top of all the yams. Cover the top with marshmallows. I use the large marshmallows and cut them in half and place them on top. My kids love lots of marshmallows so I totally cover the yams. Place in 350 degree oven until the marshmallows start to brown nicely.

Happy Thanksgiving to all our readers in the U.S.A!

Psalm 79: 13 ~ But we your people, the sheep of your pasture, will give thanks to you forever; from generation to generation we will recount your praise.

Brown Sugar Cookies

This is a tried and true recipe from long ago.  My boys always enjoyed these cookies at their friends' home...and brought the recipe home for me one day. Though they are a year-round 'lunchbox' kind of cookie...I like to make them at Christmas-time as well.  Create patterns by pressing the dough flat with the bottom of a fancy glass (or a vase, in my case) dipped in sugar.  The sparkling sugar crystals add a festive touch!

Brown Sugar Cookies

• 1 cup melted butter
• 1 1/2 cups brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 3 1/2 cups flour
• 3/4 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder

1. Combine melted butter and brown sugar.
2. Add eggs and vanilla; beat until smooth.
3. Add flour, salt, baking soda and baking powder and stir until combined. Chill dough.
4. Form small balls of dough (3/4" diameter) and place on parchment lined baking sheet.
5. Press down with bottom of fancy tumbler dipped in granulated sugar.
6. Bake at 350°F for 8-10 minutes.
7. Remove from oven.  Leave on pans for several minutes; then transfer to wire rack to cool.
8. Yield: about 5 dozen cookies 

 

Christmas Cranberry Cookies

This recipe has been handed down from my husband's grandmother. It is a Christmas favorite!  I always bake the first batch when we have our first snowfall and that happened this weekend. I make these cookies fairly large then cut them in half to serve. Those instructions were also handed down as my mother in law used to say 'they taste the best when they are large.' Although the second batch I make are smaller. I make up cookie plates to give away at Christmas so all the cookies I bake for that have to be smaller or there wouldn't be room for variety! I've had many requests for this recipe.
And now it's time for coffee and a cookie...

• 1/2 cup butter
• 1/2 cup lard
• 2 cups sugar
• 3 eggs
• 1 cup sour cream
• 1 lemon, juice and zest
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 6 cups flour (plus flour for rolling)

Cranberry Filling:

• 3 cups cranberries (340 g/12 oz bag)
• 1 cup sugar
• 3/4 cup water

1. Boil water and sugar for 5 minutes, add cranberries and boil gently till cranberries pop, approx another 5 minutes. I cooked them a few minutes longer.
2.  This recipe can be found on the bag of cranberries, the only thing I change is the amount of water. You won't need all this filling for the cookies but I like to cook the whole amount at once and either use it up for other recipes or eat as a side with chicken or turkey. Keeps in the fridge for a few weeks.
3. In a medium sized bowl beat butter, lard, and sugar together until fluffy.
4. Add eggs and beat well, then blend in sour cream and finely grated zest of the lemon.
5. Add baking soda to the juice of the lemon and mix into dough. The juice will foam once the baking soda is mixed in.
6. Whisk together flour and baking powder and stir into the dough.
7. The dough will still be sticky but that is how it should be. Cover bowl and refrigerate at least one hour. You can refrigerate overnight if you wish.
8. Roll dough to approximately 1/8", cut with a 2 " round cookie cutter placing approximately a rounded teaspoon of cranberry filling in the middle of one round, place another cookie round on top and pinch the two together with your thumb and finger to seal in the filling.
9. Place on parchment lined baking sheet and bake at 375º for 12 to 15 minutes or until light golden in color.
10. Allow to cool and ice cookies with almond flavored icing, then dip into angel flaked coconut.

Chocolate Peppermint Cookies

The other day I was having coffee with Terry's aunt Wendy and she told me about the cookies she had brought to her cookie exchange. . .I just had to try making some like them, they sounded like they would be as pretty as they would taste.

Chocolate Peppermint Drop Cookies

• 2/3 cup butter
• 3/4 cup sugar
• 1 farm fresh egg
• 1 teaspoon vanilla
• 1/2 cup cocoa
• 1/2 cup hot coffee. . or water
• 1 3/4 cup flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup of semi sweet chocolate chips
• 3 tablespoons crushed candy canes

1. Cream the butter with the sugar.
2. Add the egg and the vanilla and beat well.
3. In a small bowl, combine the hot coffee and the cocoa and stir until no lumps remain.
4. After it has completely cooled, add to the sugar mixture.
5. Combine the dry ingredients and add to the creamed mixture.
6. Add the chocolate chips and the crushed candy canes.
7. Drop by a small ice cream scoop onto a cookie sheet that has been lined with parchment paper.
8. Bake for about 8 minutes for little cookies at 350. The shiny spot in the middle of the cookie should have gone dull. . .but don't wait longer than that to remove them from the oven.
9. Melt 1 cup each of chocolate chips and white chocolate chips.
10. Put the melted chocolate in a zip loc bag or cake decorating bag and cut a small hole in the corner to squeeze the chocolate onto the cookie as shown.
11. Sprinkle a little bit of crushed candy cane on top of each cookie while the chocolate is still melted.

Yield: 3 1/2 dozen small cookies

Wiener Rolls

These wiener rolls are ideal for lunches to take to work or school. They are great for a quick meal, just add a bowl of soup or a salad. My son loves these smothered with tomato soup gravy. The dough is simple and easy to work with.

• 1 3/4 cups flour or use 1 cup white and 3/4 cup whole wheat
• 3 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon salt
• 1/4 teaspoon dry mustard 
• 1/4 cup shortening
• 1/2 cup sour cream
• 1/2 cup milk
• 9 wieners, cut in thirds

1. Mix dry ingredients in a medium sized bowl or in your food processor.
2. Cut in shortening with a pastry blender.
3. Stir in sour cream and milk. Mix just until a ball forms.
4. Using a little flour, roll out the dough and cut into strips, the width of the wiener pieces. Cut each strip into squares, just large enough to roll the wiener piece.
5. Roll up a piece of wiener in each square and place seam side down on a parchment lined sheet. Usually I end up using 9 wieners, depending on the size of wieners or how thick my dough has been rolled out. 
6. Bake in a 400º oven for 15 minutes.
7. Serve with your choice of mustard, a salad, or a bowl of soup.
8. Yield: 27 rolls

Pineapple Cream Cake - Flashback Friday

Pineapple Cream Cake which I first posted back in December of 2008 is worth posting again.
It's quick to make, is light and delicious and keeps well in the fridge for a day or two.

• 1 angel food cake made either from scratch or a mix.
• 1 3.5 ounce package Vanilla Instant Pudding
• 1 20 ounce can crushed pineapple, undrained
• 2 cups of heavy cream 

1. In a large bowl, mix undrained crushed pineapple with the powdered Vanilla instant pudding. Mix until well blended. Set aside.
2. Whip cream in another bowl until stiff.
3. Gently fold whipped cream into pineapple mixture until well blended.
4. Slice cake into 2 or 3 layers.
5. Spread a generous amount of pineapple cream between the cake layers and then ice cake with the remainder.
6. Refrigerate until serving.

Mocha Cheesecake

Chocolate, espresso, creamy, dense, rich, smooth. A tiny sliver goes a long way.

This baked cheesecake is a recipe that I was given from my sister Rhoda who first tasted it when a friend served it at their care group. It's become one of her most requested desserts. I think it may be familiar to some of you as I've seen it on a number of sites. I've changes it up a wee bit by omitting the cinnamon and using espresso coffee to add another depth of flavour.

Crust:

• 1 1/2 cups chocolate crumbs
• 1/4 cup butter, melted

1. To begin, wrap a 9" spring form pan in foil, making sure it comes up the sides.
2. Place crumbs in pan and add melted butter. Using a fork work crumbs and butter into a crust and press into bottom of spring form. Set aside.

Filling:

• 3 tablespoons espresso powder
• 1 tablespoon boiling water

1. Stir together and set aside to cool.

• 4 packages cream cheese (8oz each)
• 1 1/2 cups white sugar
• 1/4 cup flour (or 1/8 cup corn starch) 
• 2 teaspoons vanilla
• 4 large eggs, slightly beaten
• 2 cups semi sweet chocolate chips, melted and cooled, but don't allow to harden

1. Beat together cream cheese, sugar, flour and vanilla until smooth.
2. Add slightly beaten eggs and just beat until incorporated.
3. Divide this whole cream cheese mixture into half in two bowls.
4. To the first bowl stir in the 2 cups melted and cooled chocolate. 
5. Pour this layer over crumbs in spring form.
6. To the remaining mixture stir in the cooled espresso mixture. 
7. Pour this over the chocolate layer.
8. Place foil wrapped spring from with mixture into a large pan and fill with hot water to 1" up the sides of the spring form. 
9. Carefully place in 325º oven and bake for 60 minutes or until cheesecake is set and dry looking on the top.
10. Remove from oven and then from the water bath immediately. Remove foil.
11. Allow cheesecake to stand for 15 minutes and then run a thin knife around the edges to keep the top from cracking. Allow to cool completely at room temperature and then in refrigerator for 8-10 hours. 
12. Remove from pan onto a serving plate.

Glaze:

• 1/2 cup semi sweet chocolate chips
• 3 tablespoons butter

1. Melt together in the microwave or small pot. 
2. Pour over cooled cheesecake, smooth, and allow to set.
3. Garnish with chocolate covered coffee beans. 

This cheesecake freezes well with the glaze. I place it in the freezer uncovered until it's solid and then wrap it well in plastic wrap and into a good freezer container. Make sure it's well sealed. It slices really nicely when frozen or thawed. 

Pumpkin Pie Cupcakes

What a treat it was for me to have our youngest daughter surprise me with these wonderful delicious cupcakes that aren't really like a cupcake at all. They have the texture of pumpkin pie, dense and moist. Topped with whipped cream and pecans, it was the perfect dessert for my favorite season.

• 15 ounce can pumpkin puree
• 1/2 cup sugar
• 1/4 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 3/4 cup evaporated milk
• 2/3 cup flour
• 2 teaspoons pumpkin pie spice*
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda

1. mix pumpkin, sugar, brown sugar, eggs, vanilla and milk
2. add the dry ingredients.
3. fill 12 greased muffin tins.
4. bake at 350 for 20 min
5. cool in pan for 20, remove and refrigerate for a minimum of 30 minutes. 

* We make our own spice blends, and this is what Emily used to make two teaspoons. 

• 1 1/4 teaspoon cinnamon
• 1/4 teaspoon of each, cloves, ginger and nutmeg. 

Holiday Fruitcake

This is my favorite fruitcake, one that I have baked every Christmas for many years. My friend Joyce passed this recipe on to me after I raved about how good it was after I tasted it at her house.
Every year when the Christmas season approached I remember how my Mom would ask if I was baking fruitcake again and could she have some, wish I could still be baking for her.

Slices of this fruitcake are a pretty addition to any tray of goodies, not only does it look good it is filled with fruits, nuts, and coconut. What's not to like?

• 1/4 cup butter
• 1 cup sugar
• 3 eggs
• 1/2 cup milk
• 1 teaspoon almond extract
• 2 teaspoons vanilla
• 1 cup flour
• 2 teaspoons baking powder
• 2 cups raisins..I used 1 1/2 cups raisins and 1/2 cup dried cranberries
• 1 1/2 cups coconut
• 1/2 cup mixed glace fruit
• 1 cup glace cherries I used 1/2 cup green cherries and 1/2 cup glace pineapple, sometimes I use half green and the other half red, your choice of what you like
• 1 cup sliced almonds
• 1 cup chopped walnuts I used 3/4 cup walnuts and 1/2 cup sliced filberts, again use whatever nuts you like
• 200 g pkg of baking gums. They look like small gumdrops and are in the baking aisle at the grocery store.

1. Mix fruits, coconut, nuts and gumdrops in a large bowl and set aside.

2. In another bowl cream butter and sugar

3. Add eggs, vanilla, and almond extract, and blend until smooth

4. Combine flour and baking powder and add to the creamed mixture alternately with milk and mix        until well blended.

5. Pour over mixture of fruits, nuts, coconut, and gumdrops and stir until well combined

6. Divide between 4 small loaf pans (approx 7" x 3 1/2" x 2") double lined with waxed paper.

7. Bake in a 300º oven for 1 1/2 hours

8. Remove from oven and allow to cool on a cooling rack.
9. Freeze in freezer bags, leaving waxed paper on the loaves.

Happy Thanksgiving to our fellow Americans!

Butterhorns

Butterhorns were my mom's signature baked goodie. She often made these for her Ladies group and we all were very happy when Ladies group was at our house. I was wondering if this is considered a Mennonite food since it isn't really a Danish. I discussed it with Anneliese and she thought it is considered Mennonite. My mom always put crushed walnuts on her butterhorns but I tried it with some Lemon Cheese in the center and they were quite delicious as well. You can find the Lemon Cheese Recipe here.

Butterhorns

• 1 tablespoon yeast
• 1 teaspoon sugar
• 1/4 cup warm water
• 1/2 cup milk
• 1 egg
• 2 cups flour
• 1 1/2 tablespoons sugar
• 1/2 teaspoon salt
• 1/2 cup real butter

1. Put the yeast and sugar in a small bowl, add the warm water and let sit 10 minutes.
2. Measure the flour, second amount of sugar and salt into a bowl.
3. Cut the butter into the flour using a pastry blender. You should have very small pieces of butter when you are done it should look like oatmeal.
4. Warm the milk until the chill is off.
5. Add the slightly beaten egg to the milk.
6. Add the yeast, milk, egg into the dry ingredients.
7. Stir well until it all blended together. It will be a batter, not a kneadable dough.
8. The dough will double, so move the dough to another bowl if it is not large enough.
9. Cover the bowl with plastic wrap and refrigerate at least 4 hours or overnight.
10. Sprinkle flour on your counter.Roll the dough into a 1/2 inch thick rectangle. The dough will be sticky, but. .stick with it. You can use flour to make it easier.
11. Cut 3/4 inch strips, twist them and roll up as shown.
12. Put the twists on a greased pan.
13. Cover with a tea towel. Let rise about 1 hour or until doubled in size.
14. Bake at 400 for about 10 - 15 minutes.
15. Crush FRESH walnuts. . in the food processor or chop them very finely.
16. Make an icing of 1 cup icing sugar, 1/2 teaspoon vanilla, and enough milk to make a spreadable consistency.
17. Ice and then dip the Butterhorns in the crushed nuts.

If you want to put some Lemon on your Butterhorns instead of crushed nuts. Put a teaspoon of Lemon Cheese in the center of your Butterhorn just before baking.
They freeze very well. I put them on a cookie sheet, freeze them and then slip them into zip loc bags. To serve, allow to come to room temperature.

Roast Chicken Dinner

You can find all kinds of wonderful ways to do roast chicken on different cooking sites. There are recipes that call for spreads to be put under the skin, savory bastes, ideas on how to add flavor etc and I know they are very good. The only problem I have with most that I’ve seen is that they don’t give you enough roasting time. The reason being (I think) is that you don’t want the meat to dry out. I have found, however that if you roast the chicken on its tummy (breast down) it does not dry out and it tastes better. My recipe is very basic, but it gives you a good start if you’ve never roasted a chicken, and you’ll find it surprisingly flavorful too. This is one of my favorite meals.

What you will need:

• a roasting chicken (3 lbs is average)
• 1 teaspoon salt
• pepper
• Lawry's seasoning salt
• a roasting pan ( I like the black, speckled ones best)

Directions:

1. Spray roasting pan with Cooking Spray
2. Wash  chicken and remove any extra fat.
3. Season inside and outside with salt, pepper and some Lawry’s seasoning salt.
4. Place, breast down, in roaster and roast with lid OFF for 1/2 hour at 375 F. Turn down temp to 325 F or 350F and continue roasting with lid ON for another 1 – 1/2 hours, during which time you can also add vegetables such as: potatoes, yams and/or carrots. (broccoli only needs about the last 20 minutes) Sprinkle vegetables with a little salt and pepper.
5. Remove chicken from pan, using a large lifter, place on cutting board. If you’re also roasting vegetables, transfer them to a serving dish (I like to use an oven safe dish so that I can keep these warm in the oven while making the gravy etc. (turn oven down to 200 F)

Easy Gravy:

1. Place roasting pan on stove-top element. Mix 2 tablespoons flour and 1 cup water well in a small sealed container. Add to hot gravy drippings in roasting pan, cooking and stirring continuously, until done. To thicken add more flour water mix, to thin add more water.

How to serve or cut up the chicken:

You can serve it whole (family style) or carved.
To carve a small chicken like this you are pretty well just removing the skin and bones.

• Lay the chicken on a cutting board on its tummy. 
• Remove wings and legs. Cut through each leg at joint to separate into drumsticks and thigh.
• Remove any small parts of meat on the back and then discard the bones. 
• Turn over and take the breast meat off the bone and slice. If the chicken is well done it will all come off very easily.
• Drizzle with a small amount of gravy and serve or put back in 200 F oven (covered) to keep warm. 

Tip: If you plan to do a larger roasting chicken for company, count ½ hour/lb for roasting. Plan to have it ready 30 min. before serving time so you can make gravy etc. while it rests. This way you’re not trying to do five different things at once when your company walks in.

Black Bottom Cheesecakes

Don't click away . . . these are a lot easier than you think. For flashback Friday I'm re-posting this recipe (originally posted in November 2009), a favorite from my sister, Monika. These delicious little cheesecakes with a "baked in" cream cheese filling and decorated simply with some cherry pie filling create a melt in your mouth goodness - deserving a second look and try -  not just for Christmas but for an anytime great way to add to a buffet.

Ingredients:

Filling:

• 1 - 8 oz pkg cream cheese
• 1/3 cup sugar
• 1 egg
• pinch salt
• 1/2 tsp vanilla
• 1/2 cup chocolate chips, optional

Cupcakes: (to make 48 mini muffins or 24 - 36 medium)

• 2 1/2 cups flour
• 1 1/4 cups sugar
• 1/3 cup baking cocoa, sifted
• 1/2 tsp salt
• 1 1/2 tsp soda

• 1 large egg
• 1 1/2 cups water
• 1 1/2 Tbsp vinegar
• 1/2 cup oil
• 1 tsp vanilla

topping:

• 1 can cherry pie filling

Method:

1. In small bowl, blend filling ingredients until smooth, with mixer. Set aside.
2. In medium bowl, combine dry ingredients.
3. In large mixing bowl, beat egg, water, vinegar, oil and vanilla.
4. Stir in dry ingredients, until smooth. Will be a tad runny. 
5. Fill well greased mini muffin tins 3/4 to almost full (1/2 full if using medium size) . 
6. Drop a 3/4  tsp of cheese filling in center of each mini cupcake. If using medium size cupcakes you can add a small tsp of cherry filling or some chocolate chips beside the cream cheese.
7. Bake mini muffins at 350º F for 13 min ( medium size for 18 - 20 min). 
8. Let cool in pans for 5 - 10 minutes before gently removing to wire rack. These freeze well.
9. Serve with a dollop of cherry pie filling on top. 

Butter Pecan Pumpkin Squares

These Butter-Pecan Pumpkin Squares would be a nice alternative to Pumpkin Pie. They have a good base and the filling stays moist and is very similar to pumpkin pie filling.

Base Ingredients:

• 1/2 cup sugar
• 1-1/2 cups flour
• 1/2 cup butter, softened

Filling Ingredients:

• 1 - 15oz. can of pure pumpkin (2 cups pumpkin if you make your own)
• 1/4 cup milk
• 2 eggs, beaten
• 3/4 cup sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt

Topping Ingredients:

• 1/2 cup brown sugar
• 2 tablespoons butter, softened
• 1/2 cup chopped pecans

Preheat oven to 350 degrees.

1. To prepare base: Combine sugar, flour and butter in a bowl with pastry cutter until crumbly. Press into 12 x 8 x 2 inch greased baking dish. Bake in preheated oven for 8 to 10 minutes until slightly browned and puffed. Set aside to cool.
2. To prepare filling: Combine pumpkin, milk, eggs, sugar, cinnamon, nutmeg, and salt with electric mixer until smooth. Pour over baked crust. Bake in preheated oven for 30 to 40 minutes or until slightly firm.
3. To prepare topping: Combine brown sugar and butter in small bowl with pastry blender until crumbly. Add nuts and stir to mix. Sprinkle over pumpkin filling and return to oven for about 10 more minutes until mixture is bubbly and browned.
4. Cool thoroughly before cutting into squares.
Yield: Approximately 36 squares, 2 by 2 inches.

Cranberry Apple Chutney

Cranberries pair so perfectly with Turkey and even more my favourite...

Turkey sandwiches.

If you enjoy cranberry sauce then this simple quick chutney might become another option to try.

It is a little less sweet than regular cranberry sauce and has a hint of savoury.

It makes a beautiful hostess gift and if you make it a few weeks before the holiday and store it in the refrigerator you are ahead of the game.

• 1 cup sugar
• 1/2 cup brown sugar
• 3/4 cup water
• 4 cups fresh cranberries
• 1 cup dried cranberries
• 2 large tart apples, peeled and diced
• 1 medium onion, diced
• 1/4 cup apple cider vinegar
• 1/2 teaspoon cinnamon
• 1/8 teaspoon ginger
• 1/4 teaspoon salt

1. In a large saucepan, combine all the ingredients and bring to a simmer over medium low heat.  Stir often to keep from scorching.
2. Simmer uncovered about 30 - 35 minutes.  
3. Pour into sterilized 8 ounce jars and seal. Refrigerate until you use it.

Makes 6 cups.

Pear or Apple Bran Muffins

I've made these muffins several times in the past while.

They are adaptable to what you have handy. Try adding fresh or frozen blueberries or a finely chopped nectarine in place of the apples or pears and dates or dried blueberries instead of the raisins.

 There's lots of bran in them and stored in the fridge or freezer, they stay moist and delicious.

• 1 cup flour
• 1 1/2 cups natural wheat bran (not the cereal)
• 1/2 teaspoon baking powder,
• 1/2 teaspoon salt, 
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg

1 beaten egg

1 cup brown sugar

3 tablespoons molasses

1 cup buttermilk

1/3 cup melted butter

1 pear or apple, peeled and chopped into small pieces

1/2- 3/4 cup raisins or Craisins (dried cranberries)

1/2 cup chopped pecans (opt.)

1. Preheat oven to 375 º F.
2. Combine all dry ingredients in a bowl.  Set aside.
3. Combine all wet ingredients in another bowl, mixing well with a mixer. 
4. With a spatula, stir dry ingredients into wet mixture being careful to not over mix.
5. Fold in pear, raisins and pecans.
6. Spoon into lightly oiled muffin cups- about 2/3 full.
7. Bake at 375 º F for 15 minutes or until a toothpick inserted into a muffin comes out clean.
8. Makes 1  1/2 dozen medium sized muffins.

Note: I always loosen the muffins and tip them sideways in the pan as soon as they come out of the oven. This keeps them from sweating as they cool.

You'll want to try one hot out of the pan with a pat of butter!

Black Forest Cherry Cake

Today in Canada we observe Remembrance Day. I'm wearing my Red Poppy which has become a symbol here for the fallen soldiers that have given their lives for freedom and peace. On the eleventh day of the eleventh month at eleven o'clock. . ..I'll pause to remember.

Black Forest Cherry Cake

I almost didn't post this recipe since it is so similar to Anneliese's Black Forest Birthday Cake.
I did think though that some may not know how to make Cherry Pie Filling from scratch so I decided to post it. It is nearly like Anneliese's . . .be sure to check her picture . . .it is just so picture perfect. This Cherry Pie Filling is less sweet and has many more cherries than canned. I always have a can of Cherry Pie Filling for days that I'm in a hurry but when time allows, this really tastes wonderful.

• 1 Duncan Hines Swiss Chocolate Cake Mix or . .make this homemade dark chocolate cake
• 1 package instant chocolate pudding (2 cups milk size)
• 1 pint whipping cream
• 2 tablespoons instant vanilla pudding mix
• 1 recipe cherry pie filling
• shaved chocolate for garnish

1. Make the cake according to directions. . .bake in two 9 inch pans.
2. Make the pudding according to directions and refrigerate until the cake layers have cooled.
3. Make one recipe Cherry Pie Filling and allow to come to room temperature.
4. Whip the cream and the vanilla pudding mix together and refrigerate until assembly.

Cherry Pie Filling

• 3 cups frozen or fresh pitted Montmorency Pie Cherries (now. . finding them may prove to be the biggest problem. I had a supplier and they stopped selling them and now I will be planting my own tree. These cherries have a beautiful color and flavour. I find the easiest way to pit cherries is with the tip of a potato peeler.
• 1/2 cup sugar
• 2 tablespoons cornstarch

1. Put the frozen or fresh cherries in a microwave safe measuring cup. Heat on high for one minute. . stir and repeat until the cherries begin to release juice.
2. Add the combined cornstarch and sugar.
3. Stir well. Heat on high until it is thickend, the juices have cleared and it is bubbling.
4. Stir well every few minutes.

Assembling the cake

1. Cut both the cake layers in half. Put the first layer on a cake plate.
2. Spread half the pudding on the first layer.
3. Add the next layer of cake.
4. Put half the Cherry Pie Filling on this layer.
5. Add the third layer of cake. . and top with the second half of pudding.
6. Add the last layer of cake.
7. Spread the whipping cream all over the cake. . .reserving 1 cup or so to pipe around the edge.
8. Put the Cherry Pie Filling in the center.
9. Chill until ready to serve.
   

Mexican Meatballs

This is one of my standby recipes that has been a favorite of our family since the boys were little.

You can adjust the spiciness of the dish by using less salsa.

•  2  pounds lean ground beef
• 1 medium onion, chopped fine or grated
• 1 clove garlic, minced
• a small handful of fresh chopped parsley
• 1 package taco seasoning
• 1 egg

1. Mix together all the meatball ingredients in a medium mixing bowl.
2. Line a cookie sheet with parchment paper for easy cleanup.
3. Using a small spring-loaded ice cream scoop, make meatballs and put them on the cookie sheet.
4. Bake them at 400 for 15 minutes.

 Mexican Meatball Sauce

• 1 can tomato soup
• 1 can mushroom soup
• 1 can full of salsa  (fill one of the emptied soup cans)
• 10 large button mushrooms, sliced
• 1 tablespoon oil
• 2 cups of shredded cheddar or a tex-mex mix

1. In a large oven-safe Dutch oven, fry the mushrooms in the oil over medium heat until the mushrooms have released their liquid and the mushroom begin to brown.
2. Add the remaining liquid ingredients and bring to a simmer.
3. Add the cheese.
4. Add the meatballs and cover and bake at 350 for one hour.

Serve over rice and have a bowl of tortilla chips to dip into the extra sauce.

Pasta with Canadian Bacon

I use the term Canadian bacon because that is what it's called in California, where my daughter's mom-in-law, Kathy, lives and where the recipe comes from. Where I live we call it back bacon. This is a tasty meal that can be whipped up in about 15 minutes.

Ingredients: (for 2)

• 2 cups pasta of choice
• few tablespoons olive oil
• 200 grams (approx 1/2 lb) back bacon (or smoked ham)
• 1 small onion, chopped
• 2 garlic cloves crushed
• 1 cup cherry tomatoes, halved
• Italian seasoning to taste ( a few good shakes)
• Parmesan Cheese

Method:

1. Cook pasta in salted water, according to pkg directions. Do not overcook; drain.
2. Meanwhile, in large skillet, simmer bacon with 1 Tbsp olive oil, add chopped onion and cook until transparent, then add crushed garlic, tomatoes and Italian seasoning. Cook on low until pasta is done, stirring to blend flavors.
3. Add drained pasta and a drizzle of olive oil.
4. Toss and sprinkle with Parmesan Cheese.
5.  Serve with a Caesar salad or steamed asparagus.
   
   

Cherry Cha Cha!

Christmas is just around the corner. Here is one of our family favorites that always travels with me to our family gathering. It's light, fluffy and tasty. This is an easy recipe and you can make it a day in advance. I've divided it into three basic steps.

Step One

• 1/2 cup butter
• 1 cup flour
• 1/4 cup chopped pecans/almond

1. Mix first three ingredients together and spread in 9x12 cake pan.
2. Bake at 350 ° for 15 minutes.
3. Refrigerate the crust before you start step two, as it is much easier to spread.

Step Two

• 1 package cream cheese 8oz.
• 1 cup icing sugar
• 1 teaspoon vanilla extract
• 1/2 container cool whip (1 litre/ 4 cups)

1. Mix together softened cream cheese with icing sugar, vanilla extract, and cool whip.
2. Spread this consistency on to a cold crust.

Step Three

• 2 tins of cherry pie filling
• 1 1/2 cups whipping cream
• 1/4 cup sugar

1. Spread cherry pie filling on top of the creamed cheese mixture. I like to use a generous amount, so I've opted for opening the second tin ensuring that there is plenty of filling.
2. Beat your whipping cream, adding 1/4 cup sugar.
3. Spread whipping cream on top and garnish with finely chopped nuts.
4. Store in fridge until ready for use.

Store it in the fridge and you have a wonderful chilled light dessert after that heavy meal.

Lemon Cookies

These cookies were one of the treats served at my daughter's baby shower. This recipe comes from her friend Chelsea who hosted the shower. They are very moist and lemony.

2 1/2 cups flour

1 tsp baking powder

1/4 tsp salt

2 cups white sugar

1/2 cup butter

2 eggs

1 15 oz. container ricotta cheese

zest and juice of 1 lemon

Cream together butter, eggs, and sugar. Add zest and lemon juice, and ricotta cheese and blend well. Add remaining ingredients and beat until well combined. Drop by small spoonfuls onto parchment lined cookie sheets and bake @375 for 12-14 minutes. Cookies will remain very light creamy in color. Do not over bake. ( I used a small ice cream scoop to make uniform sizes. If you put the dough in the fridge for about 1/2 hour to chill it is easier using the scoop)

Remove cookies to cooling rack and glaze while still warm.

Glaze

1 1/2 cups icing sugar

zest and juice of 1 lemon

The glaze will set almost immediately.

No Knead Crusty Italian Bread

I have just learned this new bread making process and then I checked to see if it had been posted and yes, Lovella had posted it way back. So we chatted about it and decided that I would post it again, changing it up, but also encouraging some of you to try making some bread. Some of you are thinking, "Bread? Not Me!" You too, can make this simple recipe. It only requires a bit of planning ahead, like 24 hours.
One thing that I learned cooking with Chef Dez, is that we will be making food the rest of our lives so we may as well enjoy this process rather than dreading it.  So that's what I've been working with this fall.  Trying something new! It's inspirational and tasty. He also taught us that if things flop, call it Rustic! I love that term. I've developed a few Rustic Recipes.

Crusty Italian Bread

• 3 cups flour
• 1/4 teaspoon instant yeast
• 1 1/4 teaspoon salt
• 1 1/2 cups room temperature water, plus 2 tablespoon water
• 2 tablespoon fresh herbs, oregano, thyme, rosemary, tarragon.

Method

1. In a large bowl combine flour, yeast, and salt. Add your water and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours preferably about 18 at warm room temperature, about 70 degrees. (I used almost 2 cups water.)
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball.
3. Generously coat a cotton towel (not terry cloth) with flour; put dough seam side down on towel and dust with more flour. Fold towel ends together and let rise for about 2 hours. When it is ready, the dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least half-hour before dough is ready, heat oven to 450 degrees. Put a 2.5-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When the dough is ready, carefully remove the pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is OK. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Coon on a rack.

Add a few fresh herbs, and the dough should look shaggy.
Cover with plastic and let sit for 12-18 hours. (Step 1)

Flour tea towel generously. Step 3

Fold tea towel up and let rise for 2 more hours.

Slide your hand under the dough and dump into hot cast iron pot.
Step 4

Yes, it looks like a flop...Shake it slightly.
Smile...The best is yet to come.

Set the pot with lid into the oven and follow instructions used for Step 4.

This is what it looks like when you take the lid off after 30 minutes.
Now, let it brown for another 20 minutes at a high heat.

When it's finished, cut it in half.
If it has holes, congratulate yourself on making
Famous Rustic Italian Bread!

I have to admit, I did have to experiment abit...
Once you have mastered this art, it will be on your favorite list. Simple, easy and tasty.