Easy Leftover Roast Beef Stroganoff

It's a great idea to make enough Roast Beef for leftovers and this is one of my favourite ways to make a whole new meal.  

• 3-4 cups slivered leftover roast beef
• 2 tablespoons oil
• 1 large onion
• about 15 large button mushrooms
• 2 tablespoons flour
• 2 cups beef or mushroom broth
• 1/3 cup red wine (optional)
• 1/4 cup fresh or freeze dried chopped parsley
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• a few dashes cayenne pepper
• 1 cup sour cream
• salt and pepper to taste
• wide or medium hot buttered noodles

1. In a large saucepan, saute onion and mushrooms in oil over medium heat, stirring occasionally until veggies begin to caramelize.
2. Add flour and stir to combine for a minute and then add mushroom or beef broth and red wine, stirring to create a sauce.  
3. Add leftover roast beef and seasonings and simmer a few minutes to blend flavours.
4. Add sour cream and season with salt and pepper to taste. Heat through.
5.  Add a bit more broth if necessary to thin the sauce and bring to a simmer. 
6. Serve over hot buttered noodles. 

Homemade Flour Tortillas

I had been told that tortillas were easy to make and now I know that they are. Fresh flour tortillas really taste better than store bought. These can be made in a cast iron or a nonstick frying pan. I used my trusty old cast iron frying pan and the tortillas turned out great.

Ingredients:

• 2 cups flour
• 1/2 teaspoon baking powder
• 3/4 teaspoon salt
• 1/4 cup vegetable shortening
• 2/3 cup hot water

Method:

1. Whisk together flour, baking powder, and salt.
2. Cut in shortening until crumbly.
3. Pour in hot water, a little at a time, mixing with a fork until dough comes together.
4. Place dough on lightly floured surface and knead a few minutes until smooth.
5. Cover and let rest 45 minutes.
6. Divide dough into 8 pieces and roll each piece into a ball, cover balls with plastic wrap. 
7. With a rolling pin, roll each ball into a 6 to 7 inch circle, don't worry they don't have to be perfect circles. Cook one tortilla while you roll out the next one. 
8. Preheat your pan on medium heat. Do not add oil.
9. Place tortilla in hot pan and cook until small bubbles appear before flipping to the other side, cook approximately one minute on each side.   
10. Stack cooked tortillas and cover with a tea towel till all are cooked.
11. Now they are ready for your favorite recipe.  Can be frozen for future use.

Citrus Lime Punch

A perfect mix of sweet and tangy make a refreshing punch. Pretty for Easter or spring showers.

• 2 295ml cans Five Alive frozen juice (Passionate Peach Citrus flavour)
• 6 cups pineapple juice
• 2 295ml cans frozen Limeade
• 3 cans (using one of the frozen juice cans for the measurement) cold water
• 1 1 litre bottle sprite (regular or Citrus Sprite)
• 6 cups ice cubes
• frozen berries and citrus slices (optional)

**Do not add the water that the cans of juice called for, only the water listed in the recipe. I never find it too sweet, but if you do, add more ice an extra can of cold water**

1. Add all juice and water into a punch bowl. Stir until frozen juice has broken up well and is incorporated into the pineapple juice and water. 
2. Add ice cubes and stir the punch for a few minutes to combine and cool off well.
3. Add Sprite and serve. Garnish as desired.

Applecrisp Cheesecake

What do you do when you have guest for dinner? Do you make the entire meal or do you ask them bring something?
It varies for me. Sometimes I like to do the entire thing, and sometimes the guests contribute. That way we share the cost and preparations to ease the event for the hostess.
I love that our friends enjoy contributing to that kind of dinner. It sure makes it easier, and they know that when it is their turn to host, we all bring something in return as well.
My cousin Doris brought this delicious cheesecake for dessert that I just had to share with you! Next time you are asked to bring dessert somewhere, consider this Apple Crisp Cheesecake.  Mmm,so good! Thanks Doris.

Crust:

• 1/2 cup of butter
• 1/3 cup sugar
• 1/2 teaspoon vanilla
• 1 cup flour

1. Beat the butter, sugar and vanilla until smooth and creamy. 
2. Add the flour and mix well.
3. Pat the dough  on bottom and 1" up the sides of a 9" spring form pan.

Cream Cheese Filling:

• 2-8 oz / 250g packages of cream cheese, softened
• 1/2 cup of sugar
• 2 eggs
• 1 teaspoon vanilla

1. Beat cream cheese and sugar until well blended.
2. Add 1 egg at a time beating after each egg addition.
3. Add vanilla beat again mixing well.
4. Spread over crust.

Apple Crumble:

• 4 cups sliced apples
• 1 cup brown sugar
• 3/4 cup oatmeal
• 1 cup flour
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 cup softened butter

1. Layer the raw apples over the cream cheese filling.
2. Combine ingredients until crumbly and sprinkle over apples.
3. Place the spring form pan on a parchment lined cookie sheet for easy clean up. Bake at 450 for 10 minutes. 
4. Reduce temperature to 300 and continue baking 1 hour longer or until golden brown.
5. Cool on a cooling rack. 
6. Chill for at least 3 hours before serving.

Flashback Friday Apricot Cheese Coffee Cake (yeast dough)

It's Friday already! I looked back over the years of recipes I've posted here and thought I'd 'flashback' to a recipe post I did in 2009. I had originally baked this for a coffee time with some girl friends where we were celebrating some birthdays...Bev's being one of them.

This was originally a bread machine recipe, but I've made the yeast dough in the bread machine and also using the traditional method of mixing and kneading the dough by hand. Both have the same outcome....but using the bread machine allows you the luxury of the machine doing all the work of kneading and a warm place for the dough to have it's first rise.

Dough:

• 3/4 cup warm milk
• 1 egg, slightly beaten
• 2 tbsp butter, melted
• 3 cups flour
• 3/4 tsp salt
• 2 tbsp grated orange zest
• 1 tbsp fast rising yeast (instant) if mixing by hand, OR if making the dough in the bread machine used 1 1/2 tsp bread machine yeast

Filling:

• 4 oz spreadable (soft) cream cheese
• 1 1/2 tbsp flour
• 1/3 cup apricot jam (or substitute with your favourite kind of jam)
• 1 egg, beaten, to brush over the whole yeast bread before baking

1. If using a bread machine to mix dough, add all the dough ingredients in order given to bread machine. Select dough cycle. Once complete (approx 2 hours) remove dough, cover and let rest on lightly floured counter for 10 minutes. If using the tradition hand knead method, stir together warm milk, egg and melted butter. In a larger bowl stir together dry ingredients and zest, using instant yeast (rather than the bread machine yeast). Stir in milk mixture and then knead to a soft but not sticky dough. Cover with a cotton towel and set in a warm place to rise for approximately 1 hour. Once risen punch down lightly. 
2. Using a 9 1/2 inch spring form pan remove the ring and spray base and ring with a non stick spray. On a lightly floured surface roll dough into a 15 inch circle. Lift dough and slide the base of the spring form pan under, centering it under the rolled out circle of dough. 
3. Mix together the cream cheese and flour and spread onto the dough covering the area that is sitting on the base of the pan. Spread the jam on top of the cheese mixture.
4. Using a sharp knife make cuts 1 inch apart around dough stopping when you get to the edge of the pan base where the filling mixture starts. Twist pairs of dough strips together. Bring up to centre over the filling. Secure the greased outer ring of the spring form pan to the pan bottom. 
5. Cover with a tea towel and let rise in a warm place (I use my oven with the light on) for 45 minutes. After rise, just before baking, brush top of cake with beaten egg. Bake at 375 for 35-40 minutes. (or convection oven at 360º for 33-40 minutes) Cover with foil after 20 minutes if becoming too brown. Allow to rest in pan for 10 minutes so the filling sets and then remove to cooling rack. To ice and serve slide off base of spring form pan onto cake plate. Drizzle generously with the following icing once cake is warm or completely cooled. 

Icing

• 3 tbsp cream cheese, room temperature
• 1 tbsp butter, room temperature
• 2 tbsp orange juice
• 1 1/4 cup powdered sugar

1. Beat together until smooth and runs thick but evenly from a spoon. Drape icing over cake. 

Lemon Coconut Bars

Spring is here and that means I crave something lemon, and then to add coconut, well that just is an added bonus. These bars are delicious and wake up your taste buds. Add this to your Easter menu, those lemon lovers will thank you.

• 1 1/2 cups flour
• 1/2 cup icing sugar
• 3/4 cup cold butter, cubed
• 4 eggs
• 1 1/2 cups sugar
• 1 teaspoon baking powder
• Juice of 2 large lemons
• 1 teaspoon lemon zest
• 1 cup coconut

1. Combine flour and icing sugar in a bowl. Add butter cubes and using a pastry blender cut in butter until you have fine crumbs.
2. Press the mixture evenly into a greased 9" x 13" pan.
3. Bake in a 350º oven for 15 minutes.
4. While the crust is baking, beat eggs, sugar, baking powder, lemon juice, and zest together until well combined and the mixture has turned a pale color. 
5. Pour mixture on the crust, sprinkle coconut on top and return to oven to bake another 25 minutes until golden.
6. Cool on cooling rack and cut into bars. Dust with icing sugar and serve.

The Final Oatmeal Cookie

"Gather a bouquet of nice things each day!"  - Wonderful advice that would surely include a perfect oatmeal cookie shared with someone you love!
Oatmeal cookies have always been my favourite cookie and although I have made and posted other gf oatmeal cookie recipes they were never quite good enough for me to stop trying to tweek a better recipe version.
This Final Oatmeal Cookie will satisfy that for me!   This cookie from mixing to eating has none of the undesirable characteristics that  a gluten free cookie can have.
While the recipe is a fairly large one,  extra cookies can be frozen or freeze some of the dough for future 'warm out of the oven'  cookies that leave a kitchen mess-free!

Final Oatmeal Cookies

• 3/4 cup butter - room temperature 
• 1/4 cup shortening 
• 3/4 cup brown sugar 
• 1/4 white sugar 
• 2 eggs
• 1 tablespoon vanilla 
• 1/4 cup milk 
• 1 (4 serving size)  box of instant vanilla pudding 
• 1/2 cup brown rice flour
• 1/4 cup millet flour 
• 1/4 cup potato starch
• 1/2 tsp xanthan gum 
• 1 tsp. baking soda 
• 1 tsp baking powder 
• 3 1/2 cups gf oat flakes 
• 1 cup sweetened dried cranberries 
• 1/2 cup chopped walnut pieces

• OR  instead of the cranberries/walnuts , add your own variations -  raisins, chocolate chips. 

1. Whip butter and sugar , then add eggs and vanilla and beat. 
2. Add the instant vanilla pudding and the milk and  beat until perfectly smooth. 
3. Add the blended dry ingredients all at once , mixing well. 
4. Stir in the oat flakes and the cranberries and nuts.    
5. Drop by teaspoonfuls onto greased cookie sheet (greased or lined with parchment paper)  - flatten slightly with fork. 
6. Bake for 12 minutes in a 350 degree oven. 
7. Try to eat just one ! 

Ranch Salad Dressing

Here in the valley the weather has been so lovely. My chives are standing at least 8"tall...lush green and so fresh tasting. Dill and parsley will be added to my little herb garden. During the winter months I'm thankful I can buy fresh dill and parsley to add to my home made ranch dressing. If you don't have room in your yard don't let that stop you from planting herbs. This is the perfect time of year to find a good size container, fill with soil and plant some herbs. You'll enjoy their fresh addition to many dishes.
Ranch dressing is our grand children's favourite and this recipe is nice served over a spinach or green salad or used as a fresh vegetable dip.

Ingredients:

• 1/3 cup low fat plain Greek yogurt
• 2 tbsp low fat mayonnaise
• 1 clove garlic, minced
• 1 tbsp Dijon mustard
• 1 tbsp white vinegar
• 1 tbsp lemon juice
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 tsp sugar
• dash hot sauce
• 1 tsp finely minced chives
• 1/2 tbsp fresh dill, chopped fine
• 1 tbsp fresh parsley, chopped fine

Method:

1. Measure all ingredients into the blender container. 
2. Blend well for one minute.
3. Pour into a jar with a lid. Store in refrigerator. 

This is a small recipe and can easily be doubled. I date my fresh dressings and only keep for up to one week.

Fruit Tart

Summer fruit is still months away but those tiny baskets of berries and a few kiwi can go a long way to remind us that summer is on it's way.  

• pastry for one 9 inch pie shell

1. Roll out pastry and fit into a tart pan with a bottom that can be removed.
2. Place heavy foil firmly against the pastry to keep it from shrinking.
3. Bake in a 375 F preheated oven for about 15 minutes or until pastry is just beginning to brown.  Carefully remove foil and continue to bake until the pastry is golden brown. 
4. Cook on wire rack.

Cream Custard Filling

• 1/2 cup sugar
• 3 tablespoons cornstarch
• 3 egg yolks
• 1 egg
• 2 cups milk
• 1 teaspoon vanilla

1. Combine cornstarch and sugar in a microwave safe bowl.
2. Add egg yolks and egg and whisk with a small amount of milk to make a smooth paste.
3. Add remaining milk and heat in microwave one minute at a time, stirring in between each minute until the mixture is thickened and just beginning to boil.
4. Add vanilla, place plastic wrap on surface of cream filling and refrigerate.

Assembling the tart

1. Spread cooled filling evenly over tart shell.
2. Arrange any fruit of your choice over custard.
3. Drizzle glaze over fruit and refrigerate until serving.

Glaze

• 1 tablespoon sugar
• 1 tablespoon cornstarch
• 1 cup white grape or white cranberry juice

1. Combine sugar and cornstarch, add juice and heat in microwave until thickened.
2. Add additional juice as necessary to make a pourable glaze.  It will thicken as it cools.

Double Chocolate Mint Brownies

This is a tried and true basic brownie recipe with a mint and chocolate layer added...perfect for St. Patrick's Day or just because.

Brownies

• 1/2 cup butter
• 1 cup brown sugar
• 1/4 cup cocoa
• 1/2 teaspoon vanilla
• 2 eggs
• 3/4 cup flour
• 1/2 teaspoon baking powder
• 1/2 cup chopped nuts

Mint Layer

• 2 tablespoons butter
• 1 cup icing sugar (confectioner's sugar)
• 1-2 tablespoons cream
• 1/2 teaspoon pure peppermint extract
• a drop or two of green food colouring (optional)

Chocolate Glaze

• 3 oz. semi-sweet or milk chocolate pieces
• 1 tablespoon butter

Method:

1. Pre-heat oven to 350°F.
2. Melt butter in large saucepan on stove top.  
3. Remove from heat and add sugar, cocoa, and vanilla.
4. Beat in eggs, one at a time.
5. Add flour and baking powder, and stir until batter is smooth.
6. Stir in nuts.
7. Spread evenly in a 9-inch square greased pan.
8. Bake for 20-25 minutes or until toothpick inserted in center comes out 'almost clean'.  (Do not over bake for a moist brownie.)
9. Remove from oven and cool completely.
10. For mint layer, ombine softened butter, icing sugar, milk and peppermint extract and beat until smooth.  Add a little more cream if frosting is too thick. (Add green food colouring, if desired).   Spread frosting over cooled brownie base and chill.
11. To make chocolate glaze, melt chocolate and butter in glass bowl in the microwave.  Stir until smooth.  Spread evenly over mint layer and chill for 30 minutes before slicing.

Boden Torte / Fruit Flan /Flashback Friday

I posted this recipe several years back. It is still one of my favorite desserts, especially with the simple peach filling. It is my mom's recipe and she baked about 50 of them for her wedding 59 years ago. A very easy recipe that comes together rather quickly. If you don't have a Boden Torte Pan you can purchase them here if you are wanting one. It can also be made in a 9 or 10 inch springform pan and topped the same way without the indentation in the middle.
This is a good make ahead recipe to ease your preparations on the day you have company. Bake and fill the cake the day before you want to serve it, it always tastes better the next day.

Cake Base:

• 1/2 cup sugar
• 3 tablespoons butter
• 1 tablespoon vanilla or omit and use one package vanilla sugar, by Dr. Oetker
• 1 egg
• 1 cup flour sifted with
• 1 tablespoon baking powder
• 1/4 cup milk

1. Beat butter and sugar together till white and creamy
2.  Add egg and beat till mixed in. 
3. Fold in flour and baking powder.
4.  Add milk and mix until it holds together in a ball. 
5. Press dough into a well greased boden torte pan.
6. Wet your hands with a little water to keep the dough from sticking to your hands.
7. Bake at 350 F for 15-20 minutes or until lightly golden.
8. Fill with a variety of fruit and whipped cream, (my personal favorite is simply canned peaches and whipped cream).

Filling:

• 1 - 28 oz can of sliced peaches, drained. 
• or choose a variety of fresh fruit arranged in a pretty pattern like strawberries, kiwis and blueberries. 

Glaze:

1. Take 1/2 cup of the fruit syrup if using canned. 
2. Bring it to a boil  over medium heat with 1 tablespoon of cornstarch dissolved in a little cold water, cook it until it is clear and the raw cornstarch flavour disappears approximately 1 - 2 minutes.  Cool slightly and spread over fruit.
3. Serve with a dollop of whipped cream and you have a lovely little dessert. Quick and easy.
4. If using fresh fruit I use a commercial glaze by Dr. Oetker and follow package directions.

Dad's Cookies

You know those yellow bags of "Dad's Cookies" you see in the grocery store?

They were a favourite with Harv's Dad and we were guaranteed to find them on his shelf, especially after Mom passed away.

Well I have been making a version of  "Dad's Cookies" for a long time now and can rightly call them "Dad's" because both my kids' Dad and my Dad absolutely love them.

The original recipe comes from an old MEI school cookbook. 

However the last time I made them I tweaked the recipe yet again 

and they turned out better than ever before.

Try them and see if they become your "Dad's" favourites.

• 1 cup shortening (I used Crisco)
• 1 cup unsalted butter
• 2 cups white sugar
• 1 cup brown sugar
• 2 large eggs
• 4 tablespoons fancy molasses 
• 3 cups oatmeal 
• 3 cups flour
• 2 cups medium coconut
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 teaspoons vanilla
• 2 teaspoons cinnamon
• 3/4 teaspoon nutmeg
• 1 teaspoon allspice

1. Cream together shortening, butter, white sugar and brown sugar.
2. Add eggs, one at a time, beating well in between.
3. Add molasses and vanilla and mix well
4. Add flour, oatmeal, coconut and spices* and mix until well blended.
5. Refrigerate dough for about an hour.
6. Using a cookie scoop or teaspoons, drop 1 1/2 inch balls on to cookie sheets leaving  plenty of room between the cookies.
7. Roll each between your palms to form a ball and return to pan.
8. Bake at 325º (regular oven) or 300º (convection oven) for 10 to 12 minutes or until cookies are golden.
9. Remove from oven and drop pan on to counter. Dropping the pan firmly on the counter causes the cookies to deflate somewhat resulting in a chewier cookie.
10. After 5 minutes, remove to brown paper or racks to cool.
11. Store in zippered plastic bag (remove as much air as possible) or tightly lidded containers.  
12. These cookies freeze well. Makes about 5 dozen medium large cookies.

*This is the spice combination I like best, however if you like a spicier cookie, feel free to add more of your favourites.

Pistachio Dessert



This is a recipe I dug out of my collection from many years ago. I made it (cutting small squares) for a bridal shower recently, but I thought it a perfect dessert to post for St Patrick's Day coming up. Look no further. Here is your dessert.

Ingredients:

• 1/2 cup butter, room temp
• 1 cup flour
• 2 tablespoons sugar
• 1/2 sliced almonds
• 8 oz / 250 gm cream cheese
• 2/3 cup icing sugar (powdered sugar)
• 2 cups cool whip topping
• 8 oz pkg instant pistachio pudding
• 2 1/2 cups milk
• 1 1/2 cups whipping cream
• extra sliced toasted almonds for topping

Method:

1. Mix butter, flour, sugar and almonds, using a pastry blender, until moist and crumbly. 
2. Press into 9x13 inch pan using the back of a spoon. Bake at 350° F for 15 minutes. Cool.
3. Beat cream cheese, folding in icing sugar and cool whip. Spread on crust.
4. Prepare pistachio pudding using 2 1/2 cups milk and spread over cream cheese layer, while still pourable.
5. Whip cream and spread over pudding. Sprinkle with toasted, cooled nuts. (if you are looking for smaller servings . . . half the recipe works in an 8x8 inch pan and serves 9)

Barcelona Salad

While on my last trip to Europe in Spring, we enjoyed trying Mediterranean dishes.
We went to this little quaint restaurant and ordered this avocado/tomato salad. Hm.....
This was delicious. But it was too easy...lettuce, tomatoes, avocados, and fresh basil. I know that I always have those ingredients in my home. But what was in that dressing? That became the discussion of our entire meal.
The next night we went back to that same little restaurant and ordered exactly the same salad.
So I think I have experimented enough with dressings over the past months that I will post this recipe. I know my family has enjoyed this salad with a Mediterranean flare.

Salad Ingredients

• Avocados
• lettuce greens
• Roma tomatoes or grape tomatoes
• Boccocine, medallions or mini-mini (fresh soft cheese)
• Fresh Basil
• short skewer sticks

Mediterranean Salad Dressing

• 1/2 cup extra-virgin olive oil
• 1/4 cup balsamic vinegar
• 1/4 cup lemon juice
• 2 large garlic clove, crushed
• 2 tablespoons liquid honey 
• 1/2 teaspoon salt
• 1/2 teaspoon fresh cracked pepper

1. Place all ingredients in a bowl, and whisk thoroughly to combine.
2. I often use my small immersion blender to mix this dressing.
3. Arrange your salad bowls or skewers with lettuce, adding avocados, tomatoes, and bocconcini. 
4. Pour dressing over your ingredients.
5. Sprinkle with fresh basil.

Hope you can add this to your favorites. Don't forget to add a loaf of Rustic Italian Bread.
It goes well with any salad. It becomes a whole meal.

Homemade Pop Tarts

These homemade pop tarts are nothing like the store bought ones. These little gems are buttery and flaky. I filled some with strawberry jam and the others with pear jam. You can use any favorite jam, a chocolate spread with mini marshmallows would be delicious too. This is a small recipe but can easily be doubled or tripled.

• 1 1/2 cups flour
• 3/4 teaspoon salt
• 1 1/2 teaspoons sugar
• 3/4 cup chilled butter, cut in cubes
• 4-5 tablespoons ice cold water
• Strawberry jam
• Pear jam

1. In a bowl whisk together the dry ingredients. I used a food processor to make this dough, but both methods work fine.
2. With a pastry blender cut in the chilled butter till it's the size of peas.
3. Add the cold water a tablespoon at a time till the dough comes together.
4. Form the dough into a ball and wrap in plastic wrap, pressing down into a disk. Refrigerate for 1 hour.
5. Roll dough into a rectangle and cut approx 3" by 5 " pieces. Place jam on the center of a cut piece of dough, top with another piece and seal the edges with the tines of a fork dipped in flour.
6. Bake on a parchment lined pan in a 375º oven for 25 to 30 minutes. Allow to cool.
7. You can leave them plain or ice them with your favorite frosting and top with sprinkles.
8. Yield: 5 pop tarts

Cream of Broccoli Cheddar Cheese Soup

Soup and sandwich meals during the winter months are easy to put together, can be budget stretchers and are so satisfying. This is a very easy soup to make. You can change this up a wee bit by using vegetable stock in place of the chicken stock, and you can also omit the cheese, but the cheese does add a wonderful creamy richness. We have a good variety of soups and sandwiches in our recipe index. 

Serves 4-6

• 1 tablespoon olive oil
• 3/4 cup finely chopped onion
• 1/2 cup finely diced celery
• 1 jalapeno, seeded and diced fine
• 1 small garlic clove, crushed
• 1/4 cup butter
• 1/4 cup flour
• 2 cups 2% milk (or half and half)
• 2 cups chicken OR vegetable broth
• salt and pepper to taste
• 2 cups finely chopped broccoli florets and stems
• 1 1/2 cups shredded cheddar cheese

1. Heat oil over medium heat and saute onions, celery and jalapeno until onions are translucent and soft, but not browning. Add crushed garlic and saute another minute.
2. Remove from heat and set aside.
3. In a soup pot melt butter over medium heat.
4. Stir in flour whisking to make a roux. It will be very thick. Don't let it burn.
5. Once all flour is incorporated into butter add a little of the milk whisking to keep mixture smooth. Slowly add all the milk and once this mixture is smooth add the broth. 
6. Continue to cook this mixture over low-medium heat for approximately 20 minutes. It will begin to thicken as it simmers. Do not let it boil. Stir often. 
7. Add the sauteed vegetables and the broccoli. Stir to incorporate. 
8. Turn burner to low and allow soup to simmer for approximately 20-30 minutes, stirring often.
9. Add cheese and continue stirring over low heat until it's all melted. 

Lemon Poppyseed Bundt Cake

This cake has been a spring favorite at our home for many years.  Quick and easy...moist and yummy. You can't go wrong!

• 1 lemon cake mix (510 gr / 18 1/4 oz)
• 1 package instant lemon pudding (99gr / 3.4 oz)
  4 eggs
• 1/2 cup oil
• 1 cup warm water
• 1/4 cup poppy seeds
• 1/2 cup icing (confectioner's) sugar
• juice of one lemon

1. In large bowl, combine cake mix and pudding mix.
2. Add the water, eggs and oil...and mix for about 30 seconds on low speed.
3. Stir in poppy seeds...and mix well.
4. Pour into a greased bundt pan.
5. Bake at 350°F for about 50 minutes, or until inserted toothpick comes out clean. (These can also be baked in 6-8 mini-bundts for about 30 minutes.)
6. Remove from pans and drizzle with glaze while still warm.
7. For the glaze...combine icing sugar with lemon juice, adding more icing sugar if necessary to get right consistency.

Glaze option: Beat together 1/2 cup cream cheese, 1 cup icing sugar and the juice of 1 lemon.

If you are needing a dessert for tomorrow...this recipe may be just the thing!

Angel Food Cake

Angel food cake is an old stand by. My dad was over for supper not long ago when I served this cake and he said "it tastes just like mom's". I served it with strawberries and whipped cream just as she used to, and I had to agree, it was a taste I remembered well. Follow the tip to making your own cake flour. It may be an old tip some of you have used for years and a new tip for others. 

TIP: To begin, if you don't have cake flour make your own by measuring one cup of all purpose flour and removing 2 tablespoons. Now add 2 tablespoons of cornstarch to the flour making 1 cup. Sift this mixture at least 5-6 times. Now you have the one cup of cake flour you need for this recipe.

• 1 cup cake flour
• 3/4 cup sugar, plus 2 tbsp sugar
• 12 egg whites, room temperature. This is very important
• 1 1/2 tsp cream of tarter
• 1/4 tsp salt
• 3/4 cup sugar (yes again) 
• 1 1/2 tsp vanilla
• 1/2 tsp almond extract

1. If you are making your own cake flour make sure you sift it 5-6 times.
2. Now add the first amount of sugar to the flour and sift another several times. Set aside.
3. Separate room temperature egg whites from yolks. It is very important that your bowl for the whites is completely dry and clean and that not a speck of the yolk gets into the whites. (save egg yolks for other recipes)
4. In a large bowl ( I use my kitchen aid mixer) beat egg whites. Add cream of tarter, salt and second amount of sugar. Beat well adding extracts as mixture begins to thicken. Beat until stiff high peaks form. 
5. Using lowest speed add sifted flour/sugar mixture to egg whites and just allow the dry mixture to incorporate with the egg whites. Stop machine and using a spatula gently scrape from bottom of bowl to make sure all flour is getting mixed in. If you are not using a machine, fold in the flour/ sugar mixture. Either way, be gentle with this step and also don't over mix.
6. Pour batter into ungreased tube pan. Run a knife all the way around through the middle to get rid of any trapped bubbles in the batter.
7. Bake in 375º oven for 30-35 minutes.
8. Turn a small mug upside down and turn cake upside down in pan onto mug to cool. Once completely cooled run knife around outside of pan and remove cake to plate. 
9. Ready to serve or wrap well and freeze for several weeks.

Barbecued Steak Supreme

I have been making this dish since I was 15 or 16. It was one of the first dinners I had at Terry's house when we started dating . I asked his mom for the recipe and brought it home and made it.

I still make this steak dish when comfort food is needed for ourselves or for others.

At some point I came across the cookbook that she used.

• 2 pounds steak (round or flank)  
• 2 tablespoons seasoned flour (a good dash of salt and pepper)
• 2 tablespoons oil
• 1 medium onion, diced
• 2 stalks celery, diced
• 1 clove garlic, minced
• 1 can of tomato soup
• 2 tablespoons Worcestershire sauce
• 2 tablespoons lemon juice
• 2 teaspoons prepared mustard
• dash Tabasco sauce

1. Pound the flour into the steak or if it is already very thinly sliced sprinkle it on either side.
2. Heat the oil in a heavy saucepan and brown the steak on medium high heat.
3. Remove the steak and set aside.
4. Brown the vegetables and add the remaining ingredients.
5. Stir well and add the steak.
6. Cook in the oven at 325 for 3 hours. Slower and longer makes it more tender. You can also put it in the crock pot on low for 6 - 8 hours. 
7. Serve over mashed potatoes.

Hint:  Double the sauce ingredients for plenty of sauce over mashed potatoes. 

German Pancakes - Gluten Free (crepes)

One thing I have really missed since I went on the Celiac diet was German Pancakes. I tried to make them a few times and they ended up in the garbage. If they don't taste 'right', (meaning the same as regular) I'd rather go without ! But the other day I tried again and achieved SUCCESS !!! My husband accused me of using wheat flour! When I served them to my family -- Celiacs and non - I got big smiles and thumbs up - I had to mix up more batter! Even if I say so myself , these ARE really good !!! ** Ingredients 4 eggs 1 cup whole milk 1/2 cup pancake mix (recipe following) (butter for frying) (NOTE - the above ingredients are in easily multiplied/divided amounts to suit the number of people to be served - the 4 egg amount will make 10 - 8"pancakes)

This batter does not like to stand - so mix only as much as you are going to use in one preparation - do not set any aside to use later.

1. Whisk eggs, milk, pancake mix together in a large measuring cup or bowl until perfectly smooth. The batter will be thin.


2. Using a heated frying pan, place a small dab of butter on the hot pan held off the element and tilt it to coat the bottom with the melting butter.


3. Still holding the frying pan off the element pour in just enough batter (a scant 1/4 cup) to coat the bottom of the pan, tilting the pan to let the batter spread. If it doesn't spead easily add a little more milk.


4. Placing pan back on the element let it cook until nicely browned, then slip a spatula under it and flip over to brown the other side. (these are easy to flip UNLESS you try to flip them too soon)


5. Remove pancake to a warmed plate (I place the plate on the warmer element on my stovetop)


6. Repeat from step 2 until batter is used up, stacking the pancakes on the plate.


7. Serve rolled up with sugar, pancake syrup, fruit syrup, fruit, whipped cream - as desired !

*****

Pancake Flour Mix

• 1/2 cup white bean flour


• 1 cup white corn flour


• 1/4 cup potato starch


• `1 tsp xanthan gum


• 1 1/2 tsp salt

Mix thoroughly and store in cool, dry place. (fridge is OK)

*****

Shepherd's Pie

This is one of my favourite comfort foods.
It's more a method than a recipe as it changes each time I make it.
Most of you have probably made this often and have your own version but for those few to whom it is new, you can start with the following instruction and then adapt the flavours to your own taste.

• 3 or 4 raw potatoes, peeled and quartered
• 2 tablespoons sour cream
• 1 tablespoon butter
• milk
• salt and pepper
• 1 - 1 1/2 pounds ground beef
• chopped onions
• chopped red and/or green peppers
• 1/2 cup tomato sauce
• 1 or 2 tablespoons tomato paste
• 1/2 teaspoon basil
• salt and pepper (second amount)
• grated cheddar cheese or a mixture of cheddar and mozzarella

1. Cook potatoes in salted water until tender.
2. Drain and mash, adding sour cream, butter and milk until fluffy and smooth. Set aside.
3. Brown ground beef in a skillet, breaking it up with a spoon.
4. Add onions and peppers.
5. When beef and vegetables are cooked through, drain fat.
6. Add tomato sauce, tomato paste, basil and salt and pepper and mix well.
7. Place beef mixture in bottom of casserole dish.
8. Spoon mashed potatoes over beef, completely covering it.
9. Sprinkle with grated cheese and dot with a few dabs of butter.
10. Bake at 350 degrees F until casserole is heated through and you can hear it bubbling.
11. Serve.

Note:You can change up the flavours of both the beef and the potatoes.
For the potatoes : use garlic mashed potatoes or cheesy mashed potatoes or you can use up leftover mashed potatoes
For the beef: Use BBQ sauce, salsa or leftover gravy instead of the tomato sauce, chili powder instead of the basil
You can also add corn or grated carrot to the beef mixture.

Lemon Cheese

When I was growing up, my mom used to occasionally pick up a jar of Nabob Lemon Cheese at the grocery store. She would use it in tarts and sweet buns, and we loved it on toast. They quit making Lemon Cheese and we were left with Lemon Spread. We bought one jar of that, and we never bought another. From then on, my mom made Lemon Cheese, or Lemon Curd if she needed a nice Lemon flavour.

For the butterhorns that I just posted, I whipped up a small batch of Lemon Cheese. I made one cup, if you prefer, you can double this recipe and store it in the refrigerator for one week or freeze it and thaw it in the refrigerator. The recipe I use now, can be found in the Better Homes and Gardens Cookbook. . .which claims to be the # 1 Cookbook since 1930. . . I made a half recipe and that is how I will post it here.

Lemon Cheese

• 1/2 cup sugar
• 1 tablespoon cornstarch
• the finely shredded peel of one medium sized lemon
• the juice of one medium sized lemon. . . 3 tablespoons
• 3 tablespoons water
• 3 beaten egg yolks
• 1/4 cup butter. . cubed

1. In a small saucepan stir together the sugar and the cornstarch.
2. Stir in the lemon peel and the lemon juice and water.
3. Cook and stir over medium heat until it has thickened and is bubbly.
4. Slowly pour a wee bit of the hot lemon mixture into the bowl where the beaten egg yolks are. . .stir with a small whisk.
5. Slowly add a little more until you have added about half of the hot mixture. If you do this the opposite way, the cold eggs into the hot mixture, you will have scrambled eggs ala lemon sauce, so a little hot into the cold egg yolks.
6. Add all the egg mixture into the remaining hot mixture and continue to cook a few minutes. . .continue stirring the whole time.
7. Remove from heat and add the cubed butter and stir well until smooth and glossy.
8. Cover the hot lemon cheese with plastic wrap . Put the plastic wrap against the surface of the lemon cheese to avoid condensation forming.
9. Allow to cool and refrigerate.