This concludes the cataloguing of recipes collected by my father. Some more may turn up, some family favourites and such. But to close, for now, I copy below a poem my father left on his computer, among the recipes -- it has to do with food and, I imagine, his childhood. It is exactly the kind of story that delighted him.
*
THE night was thick and hazy
When the "Piccadilly Daisy"
Carried down the crew and captain in the sea;
And I think the water drowned 'em;
For they never, never found 'em,
And I know they didn't come ashore with me.
Oh! 'twas very sad and lonely
When I found myself the only
Population on this cultivated shore;
But I've made a little tavern
In a rocky little cavern,
And I sit and watch for people at the door.
I spent no time in looking
For a girl to do my cooking,
As I'm quite a clever hand at making stews;
But I had that fellow Friday,
Just to keep the tavern tidy,
And to put a Sunday polish on my shoes.
I have a little garden
That I'm cultivating lard in,
As the things I eat are rather tough and dry;
For I live on toasted lizards,
Prickly pears, and parrot gizzards,
And I'm really very fond of beetle-pie.
Charles E. Carryl
Thursday, March 22, 2018
Recipe #168: Chocolate Butterscotch Schnapps Cake
Makes 1 - 8 inch round layer cake
3 one ounce squares unsweetened chocolate
6 tablespoons butter
2 eggs
1 cup white sugar
¾ cup all purpose flour
¾ teaspoon baking powder
½ teaspoon salt
½ cup butterscotch schnapps, divided
1 teaspoon vanilla extract
½ teaspoon almond extract
¼ cup semisweet chocolate chips
½ cup butterscotch chips
¼ cup slivered almonds
1 cup heavy whipping cream
2 cups semisweet chocolate chips
2 tablespoons amaretto liqueur
Melt unsweetened chocolate and butter or margarine in the top of a double boiler or in a bowl in the microwave. Stir until smooth. Set aside to cool.
In a large bowl, beat eggs well. Gradually add sugar, and beat until fluffy. Add cooled chocolate mixture slowly; mix well. Stir in 1/4 cup schnapps, almond extract, and vanilla. Briefly stir together flour, baking powder, and salt; gradually add flour mixture to chocolate mixture. Mix only to combine. Stir in chips with spatula. Divide batter into two greased and floured, 8 inch, round cake pans.
Bake at 350 degrees F for 20 to 25 minutes, or until the cake tests done. Cool for 10 minutes in the pans.
Meanwhile, bring the cream to a boil in a medium saucepan. Remove from heat, and stir in 12 ounces chocolate chips. Cover, and let stand 10 minutes. Remove lid, and stir in amaretto.
Remove layers from pans. Brush with remaining schnapps. Place one layer on a serving plate. Pour half of the glaze over the layer, and then place the second layer over the first. Pour remaining glaze over the whole cake.
Decorate with slivered almonds.
3 one ounce squares unsweetened chocolate
6 tablespoons butter
2 eggs
1 cup white sugar
¾ cup all purpose flour
¾ teaspoon baking powder
½ teaspoon salt
½ cup butterscotch schnapps, divided
1 teaspoon vanilla extract
½ teaspoon almond extract
¼ cup semisweet chocolate chips
½ cup butterscotch chips
¼ cup slivered almonds
1 cup heavy whipping cream
2 cups semisweet chocolate chips
2 tablespoons amaretto liqueur
Melt unsweetened chocolate and butter or margarine in the top of a double boiler or in a bowl in the microwave. Stir until smooth. Set aside to cool.
In a large bowl, beat eggs well. Gradually add sugar, and beat until fluffy. Add cooled chocolate mixture slowly; mix well. Stir in 1/4 cup schnapps, almond extract, and vanilla. Briefly stir together flour, baking powder, and salt; gradually add flour mixture to chocolate mixture. Mix only to combine. Stir in chips with spatula. Divide batter into two greased and floured, 8 inch, round cake pans.
Bake at 350 degrees F for 20 to 25 minutes, or until the cake tests done. Cool for 10 minutes in the pans.
Meanwhile, bring the cream to a boil in a medium saucepan. Remove from heat, and stir in 12 ounces chocolate chips. Cover, and let stand 10 minutes. Remove lid, and stir in amaretto.
Remove layers from pans. Brush with remaining schnapps. Place one layer on a serving plate. Pour half of the glaze over the layer, and then place the second layer over the first. Pour remaining glaze over the whole cake.
Decorate with slivered almonds.
Recipe #167: Irish Soda Bread
4 cups flour
½ cup sugar
1 tps baking soda
2 tsp baking powder
1 cup raisins
½ tsp salt
Mix dry ingredients
1/4 pound butter
1 egg
1 ½ cup buttermilk
Cream butter then blend in the eggs and buttermilk.
Add wet to dry and mix well.
For bread, bake at 350 degrees for 1 hour.
For scones, make about 25 and bake at 350 degrees for 15 minutes.
½ cup sugar
1 tps baking soda
2 tsp baking powder
1 cup raisins
½ tsp salt
Mix dry ingredients
1/4 pound butter
1 egg
1 ½ cup buttermilk
Cream butter then blend in the eggs and buttermilk.
Add wet to dry and mix well.
For bread, bake at 350 degrees for 1 hour.
For scones, make about 25 and bake at 350 degrees for 15 minutes.
Recipe #166: Irish Wheaten Bread
1 overflowing cup of natural bran
1 cup all purpose flour
1/4 teaspoon of salt
1 teaspoon of baking soda
3 teaspoons of white sugar
1 cup (more or less) of buttermilk
Mix the dry ingredients in a bowl.
Add buttermilk until the dough comes together in a ball but is not sticky.
Pat dough into a circle on a floured board, then cut into four.
Heat heavy cast iron frying pan (a griddle is better).
Sprinkle the bottom of the frying pan with flour.
Place bread in the pan and turn the heat down to low.
Bake for 12 to 15 minutes.
Turn the sections over and bake until brown on the second side.
1 cup all purpose flour
1/4 teaspoon of salt
1 teaspoon of baking soda
3 teaspoons of white sugar
1 cup (more or less) of buttermilk
Mix the dry ingredients in a bowl.
Add buttermilk until the dough comes together in a ball but is not sticky.
Pat dough into a circle on a floured board, then cut into four.
Heat heavy cast iron frying pan (a griddle is better).
Sprinkle the bottom of the frying pan with flour.
Place bread in the pan and turn the heat down to low.
Bake for 12 to 15 minutes.
Turn the sections over and bake until brown on the second side.
Recipe #165: Spelt Bread #2
Makes 1 ½ pound loaf
3 cups + 3 tablespoons of spelt flour
1 ½ tablespoons of lecithin granules
1 teaspoon bread machine yeast
½ teaspoon sea fine salt
1 1/3 cups apple juice
I warm this to body temperature before using it.
Place dry ingredients into bread maker, start the machine and then add the apple juice.
3 cups + 3 tablespoons of spelt flour
1 ½ tablespoons of lecithin granules
1 teaspoon bread machine yeast
½ teaspoon sea fine salt
1 1/3 cups apple juice
I warm this to body temperature before using it.
Place dry ingredients into bread maker, start the machine and then add the apple juice.
Recipe #164: Whole Wheat Bread #2
Makes 1 ½ pound loaf
3 cups WW flour
3 tablespoons gluten flour
1 tablespoon lecithin granules
1 teaspoon bread machine yeast
½ teaspoon sea salt
1 cup warm water
1 teaspoon vinegar
3 tablespoon honey &/or molasses
Mix dry ingredients together in a bowl before placing in the bread machine pan.
Mix water, vinegar and sweetener together in a measuring cup, start the machine and add the liquid to the dry.
I warm the liquid to body temperature before using it.
3 cups WW flour
3 tablespoons gluten flour
1 tablespoon lecithin granules
1 teaspoon bread machine yeast
½ teaspoon sea salt
1 cup warm water
1 teaspoon vinegar
3 tablespoon honey &/or molasses
Mix dry ingredients together in a bowl before placing in the bread machine pan.
Mix water, vinegar and sweetener together in a measuring cup, start the machine and add the liquid to the dry.
I warm the liquid to body temperature before using it.
Recipe #163: Rainbow Cake
Pastry for bottom of 8" square pan
Raspberry jam
1 ½ cups butter
2/3 cup white sugar
2 eggs
2/3 cup rice flour
¼ teaspoon salt
Red and green food colouring
Frosting ingredients:
2 Tablespoons butter
1 ½ cup icing sugar
2 Tablespoons warm milk
1 teaspoon almond icing - or a few drops of almond flavouring
Line bottom of 8" pan with thin pastry. Cover pastry with thin layer of raspberry jam.
Blend butter and sugar thoroughly. Add eggs and beat until light and fluffy. Add rice flour and salt and beat well.
Colour half pink and half green. Put small spoonful of each mixture alternately on jam to cover.
Bake at @375F for 35 minutes. Cool. Ice with almond icing
Frosting: Combine all ingredients and beat thoroughly, adding more icing sugar if necessary.
Raspberry jam
1 ½ cups butter
2/3 cup white sugar
2 eggs
2/3 cup rice flour
¼ teaspoon salt
Red and green food colouring
Frosting ingredients:
2 Tablespoons butter
1 ½ cup icing sugar
2 Tablespoons warm milk
1 teaspoon almond icing - or a few drops of almond flavouring
Line bottom of 8" pan with thin pastry. Cover pastry with thin layer of raspberry jam.
Blend butter and sugar thoroughly. Add eggs and beat until light and fluffy. Add rice flour and salt and beat well.
Colour half pink and half green. Put small spoonful of each mixture alternately on jam to cover.
Bake at @375F for 35 minutes. Cool. Ice with almond icing
Frosting: Combine all ingredients and beat thoroughly, adding more icing sugar if necessary.
Recipe #162: Marzipan or Almond Icing
for 7" square or 8" round cake
A marzipaned cake should be left for several days before the Royal Icing is applied to allow the oilyness to dry out.
12 oz ground almonds
6 oz icing sugar
6 oz castor sugar
1/3 tsp pure almond extract
1 tsp lemon juice
1 tsp brandy
2 eggs - size 2
1 egg - size 2 separated
See also Christmas Cake & Royal Icing ...
A marzipaned cake should be left for several days before the Royal Icing is applied to allow the oilyness to dry out.
12 oz ground almonds
6 oz icing sugar
6 oz castor sugar
1/3 tsp pure almond extract
1 tsp lemon juice
1 tsp brandy
2 eggs - size 2
1 egg - size 2 separated
See also Christmas Cake & Royal Icing ...
Recipe #161: Christmas Cake & Royal Icing
1 pound plain flour
½ teaspoon baking powder
pinch of salt
9 ounces of sugar
½ teaspoon of ground ginger (? A.I.W.)
1 teaspoon of mixed spice
6 eggs
½ pound of butter
½ pound of margarine
Soak in brandy 24 48 hours
3/4 pound of sultana raisins
3/4 pound of currants
3/4 pound of seedless raisins
1/4 pound of mixed peel
4 ounces chopped glazed cherries
3 ounces of blanched almonds
1 teaspoon of coffee essence
3 teaspoons of brandy essence
1 teaspoon of almond essence
cooking time: 5 1/4 hours
temperature: 325F for 2 3/4 hours,
reduced to 275F for 2 1/2 hours
size of dish 8 3/4" to 9"
shelf position bottom, crank up
Proceed as follows:
Grease and line the tin with greaseproof paper. Allow this to come above the tin, approx 1 inch.
Cream the fat and sugar until the consistency of whipping cream.
Add separately the beaten egg. Should the mixture curdle, sprinkle in a little flour. (From Adrian: Wet mixture will curdle, so smooth out with flour.)
Add the liquid essence, sift the spice, ginger, baking powder, and flour together.
Blanch the almonds and chop, also chop the cherries into quarters.
Mix the flour and prepared dry fruit, nuts, and cherries together, fold carefully into the creamed mixture, place in prepared tin.
Bake.
When done, the cake should be allowed to cool in the tin.
Leave the cake for at least one day. It should then be brushed with apricot jam or syrup before applying the almond icing.
Leave to dry out for a further two to three days before covering with royal icing.
With dry mixture in bowl, add fruit 1/5th at a time to coat with flour. This will prevent it from sinking to the bottom of the cake tin.
Turn the cake out of its tin and place face down on a plate. Prick the bottom all over with a fork, our about 1/2 cup brandy/sherry/port/etc over bottom and let soak in.
Add some almond oil to marzipan to make it smoother and richer.
Coat with marzipan, wrap well in aluminum foil and place in cool basement or refrigerate for long term storage,
Remove from storage and let sit at room temperature 24 hours before coating with Royal Icing.
*
Royal Icing
for 7" square or 8" round cake
One pound, two oz. sifted icing sugar
3 egg whites - size 2
1 tsp glycerine
Place the egg whites in a bowl and stir in the icing sugar a spoonful at a time until the icing falls thickly from the spoon.
At that time stop adding the sugar and beat with an electric beater for ten minutes, or until icing stands up in stiff peaks.
Stir in the glycerine.
Spread the icing all over the base and sides of the cake as evenly as possible using a pallet knife.
Switch to a broad bladed knife or a smaller pallet knife to spike the icing all over to give the snow effect.
Leave the cake overnight to allow it to stiffen before placing it into a storage container until needed.
½ teaspoon baking powder
pinch of salt
9 ounces of sugar
½ teaspoon of ground ginger (? A.I.W.)
1 teaspoon of mixed spice
6 eggs
½ pound of butter
½ pound of margarine
Soak in brandy 24 48 hours
3/4 pound of sultana raisins
3/4 pound of currants
3/4 pound of seedless raisins
1/4 pound of mixed peel
4 ounces chopped glazed cherries
3 ounces of blanched almonds
1 teaspoon of coffee essence
3 teaspoons of brandy essence
1 teaspoon of almond essence
cooking time: 5 1/4 hours
temperature: 325F for 2 3/4 hours,
reduced to 275F for 2 1/2 hours
size of dish 8 3/4" to 9"
shelf position bottom, crank up
Proceed as follows:
Grease and line the tin with greaseproof paper. Allow this to come above the tin, approx 1 inch.
Cream the fat and sugar until the consistency of whipping cream.
Add separately the beaten egg. Should the mixture curdle, sprinkle in a little flour. (From Adrian: Wet mixture will curdle, so smooth out with flour.)
Add the liquid essence, sift the spice, ginger, baking powder, and flour together.
Blanch the almonds and chop, also chop the cherries into quarters.
Mix the flour and prepared dry fruit, nuts, and cherries together, fold carefully into the creamed mixture, place in prepared tin.
Bake.
When done, the cake should be allowed to cool in the tin.
Leave the cake for at least one day. It should then be brushed with apricot jam or syrup before applying the almond icing.
Leave to dry out for a further two to three days before covering with royal icing.
With dry mixture in bowl, add fruit 1/5th at a time to coat with flour. This will prevent it from sinking to the bottom of the cake tin.
Turn the cake out of its tin and place face down on a plate. Prick the bottom all over with a fork, our about 1/2 cup brandy/sherry/port/etc over bottom and let soak in.
Add some almond oil to marzipan to make it smoother and richer.
Coat with marzipan, wrap well in aluminum foil and place in cool basement or refrigerate for long term storage,
Remove from storage and let sit at room temperature 24 hours before coating with Royal Icing.
*
Royal Icing
for 7" square or 8" round cake
One pound, two oz. sifted icing sugar
3 egg whites - size 2
1 tsp glycerine
Place the egg whites in a bowl and stir in the icing sugar a spoonful at a time until the icing falls thickly from the spoon.
At that time stop adding the sugar and beat with an electric beater for ten minutes, or until icing stands up in stiff peaks.
Stir in the glycerine.
Spread the icing all over the base and sides of the cake as evenly as possible using a pallet knife.
Switch to a broad bladed knife or a smaller pallet knife to spike the icing all over to give the snow effect.
Leave the cake overnight to allow it to stiffen before placing it into a storage container until needed.
Wednesday, March 21, 2018
Recipe #160: Cinnamon Buns
2/3 cup butter
1 cup brown sugar
½ tsp cinnamon
2 cups flour
4 tsp baking powder
1 tsp salt
½ cup butter
1 cup milk
1 cup chopped pecans
Preheat oven to 425 degrees
Cream butter, sugar and cinnamon and set aside.
In a large bowl whisk flour, baking powder and salt. Cut in butter until mixture resembles coarse meal.
Stir in the milk.
Turn this very soft dough onto a floured counter and knead ten times.
With a rolling pin flatten dough into a 9 inch square.
Spread the cinnamon mixture over entire area.
Pinch to seal the seam.
Cut into 1" pieces and place on a greased baking sheet.
Bake in centre of the oven for 15 - 18 minutes - until golden.
Serve warm.
1 cup brown sugar
½ tsp cinnamon
2 cups flour
4 tsp baking powder
1 tsp salt
½ cup butter
1 cup milk
1 cup chopped pecans
Preheat oven to 425 degrees
Cream butter, sugar and cinnamon and set aside.
In a large bowl whisk flour, baking powder and salt. Cut in butter until mixture resembles coarse meal.
Stir in the milk.
Turn this very soft dough onto a floured counter and knead ten times.
With a rolling pin flatten dough into a 9 inch square.
Spread the cinnamon mixture over entire area.
Pinch to seal the seam.
Cut into 1" pieces and place on a greased baking sheet.
Bake in centre of the oven for 15 - 18 minutes - until golden.
Serve warm.
Recipe #159: Spelt Bread
1½ pound loaf
4 cups of spelt flour
2 tablespoons of butter
1½ teaspoon bread machine yeast
¾ teaspoon sea salt
1½ cups apple juice—warmed
Add ingredients to bread machine and let the machine do the rest.
Use standard bread settings.
Dough will start out rather sloppy but will firm up in a few minutes.
4 cups of spelt flour
2 tablespoons of butter
1½ teaspoon bread machine yeast
¾ teaspoon sea salt
1½ cups apple juice—warmed
Add ingredients to bread machine and let the machine do the rest.
Use standard bread settings.
Dough will start out rather sloppy but will firm up in a few minutes.
Recipe #158: Whole Wheat Bread
1 cup whole wheat flour
2 cups all purpose flour
½ tsp sea salt or 3/4 tsp table salt
1 tbsp lecithin
1 tbsp gluten flour
1 tsp yeast
3/4 cup water
½ cup milk
3 tbsp honey
1 tsp butter (optional)
Mix dry ingredients in bowl.
Mix wet ingredients in measuring cup.
Add dry ingredients to bread maker bucket.
Pour wet ingredients into bread maker bucket.
Add butter.
Place bucket into bread maker.
Plug in and press start.
2 cups all purpose flour
½ tsp sea salt or 3/4 tsp table salt
1 tbsp lecithin
1 tbsp gluten flour
1 tsp yeast
3/4 cup water
½ cup milk
3 tbsp honey
1 tsp butter (optional)
Mix dry ingredients in bowl.
Mix wet ingredients in measuring cup.
Add dry ingredients to bread maker bucket.
Pour wet ingredients into bread maker bucket.
Add butter.
Place bucket into bread maker.
Plug in and press start.
Tuesday, March 20, 2018
Recipe #157: Orange Pumpkin Bread
1 loaf
1 cup all purpose flour
¾ cup whole wheat flour
2 teaspoon baking powder
1 ¼ cup brown sugar
1 or 2 eggs
¼ cup orange juice
1 ½ teaspoon cinnamon
½ teaspoon each salt, baking soda & fresh ground nutmeg
2 Tbsp vegetable oil
¼ teaspoon ground cloves or allspice
1 cup pureed pumpkin
2 teaspoon grated orange zest
3/4 teaspoon roasted pumpkin seeds
Preheat oven to 350 degrees.
Place flours, baking powder, baking soda and salt in a bowl and stir until well mixed.
Combine cinnamon, nutmeg and cloves in a bowl. Transfer 1 teaspoon of spices to another bowl and add 2 tablespoon brown sugar. Set aside for the topping.
Place remaining spices and brown sugar in a bowl; add eggs and beat until smooth. Stir in pureed pumpkin, oil, orange juice and orange zest. Stir flour mixture into pumpkin mixture.
Spoon batter into a 9 x 5 inch oiled loaf pan. Sprinkle top with pumpkin seeds, then with reserved spiced sugar mixture.
Bake on middle rack in oven for 50-55 minutes or until toothpick inserted in centre comes out clean.
Let pan cool on rack for 15 minutes; turn loaf out and let cool completely.
1 cup all purpose flour
¾ cup whole wheat flour
2 teaspoon baking powder
1 ¼ cup brown sugar
1 or 2 eggs
¼ cup orange juice
1 ½ teaspoon cinnamon
½ teaspoon each salt, baking soda & fresh ground nutmeg
2 Tbsp vegetable oil
¼ teaspoon ground cloves or allspice
1 cup pureed pumpkin
2 teaspoon grated orange zest
3/4 teaspoon roasted pumpkin seeds
Preheat oven to 350 degrees.
Place flours, baking powder, baking soda and salt in a bowl and stir until well mixed.
Combine cinnamon, nutmeg and cloves in a bowl. Transfer 1 teaspoon of spices to another bowl and add 2 tablespoon brown sugar. Set aside for the topping.
Place remaining spices and brown sugar in a bowl; add eggs and beat until smooth. Stir in pureed pumpkin, oil, orange juice and orange zest. Stir flour mixture into pumpkin mixture.
Spoon batter into a 9 x 5 inch oiled loaf pan. Sprinkle top with pumpkin seeds, then with reserved spiced sugar mixture.
Bake on middle rack in oven for 50-55 minutes or until toothpick inserted in centre comes out clean.
Let pan cool on rack for 15 minutes; turn loaf out and let cool completely.
Recipe #156: Naam (Bread of Love)
Makes one loaf
1 ¾ cup warm water
1 tablespoon gluten
1 teaspoon apple cider vinegar
1 teaspoon salt
2 tablespoon butter
1 tablespoon honey
1 tablespoon pumpkin seeds
2 tablespoon sunflower seeds
2 tablespoon sesame seeds
3 tablespoon millet seeds
4 tablespoon large oat flakes
1 teaspoon poppy seeds
3 ½ cups whole wheat flour
2 teaspoon bread machine yeast
Mix well in a bowl, then transfer to the bread making machine.
This recipe is based on the Naam (Bread of Love) recipe from the Naam restaurant on 4th Avenue in the 1960's, the first vegetarian restaurant in Vancouver, BC.
1 ¾ cup warm water
1 tablespoon gluten
1 teaspoon apple cider vinegar
1 teaspoon salt
2 tablespoon butter
1 tablespoon honey
1 tablespoon pumpkin seeds
2 tablespoon sunflower seeds
2 tablespoon sesame seeds
3 tablespoon millet seeds
4 tablespoon large oat flakes
1 teaspoon poppy seeds
3 ½ cups whole wheat flour
2 teaspoon bread machine yeast
Mix well in a bowl, then transfer to the bread making machine.
This recipe is based on the Naam (Bread of Love) recipe from the Naam restaurant on 4th Avenue in the 1960's, the first vegetarian restaurant in Vancouver, BC.
Recipe #155: Malt Loaf
Makes 2 one-pound loafs
1 cup sultanas
1 cup raisins
3 ounces butter
1 ¼ cups water
2 cups self-raising flour
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups dark brown sugar
2 large eggs, beaten
2 tablespoons malt extract or 4 tablespoons malt syrup
Preheat oven to 350 degrees. Grease and flour 2 one pound loaf tins, or use non-stick baking pans.
Put the sultanas, raisins, butter and water together into a large saucepan. Bring to the boil and simmer for five minutes. Allow to cool a little.
Beat the eggs, then add the malt extract/syrup and beat well together.
In a large mixing bowl, sift the flour, baking soda and salt together. Stir in the sugar.
Pour in the warm raisin mixture and add the beaten eggs and malt. Mix well.
Pour the batter into the prepared loaf tins and bake for 30 minutes, then rotate the tins, lower the heat to 300 degrees, and continue to bake for a further 30 minutes, or until a match stick comes out clean.
Allow to cool in the tin for a few minutes then turn onto a cooling rack.
Eat warm with plenty of butter.
1 cup sultanas
1 cup raisins
3 ounces butter
1 ¼ cups water
2 cups self-raising flour
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups dark brown sugar
2 large eggs, beaten
2 tablespoons malt extract or 4 tablespoons malt syrup
Preheat oven to 350 degrees. Grease and flour 2 one pound loaf tins, or use non-stick baking pans.
Put the sultanas, raisins, butter and water together into a large saucepan. Bring to the boil and simmer for five minutes. Allow to cool a little.
Beat the eggs, then add the malt extract/syrup and beat well together.
In a large mixing bowl, sift the flour, baking soda and salt together. Stir in the sugar.
Pour in the warm raisin mixture and add the beaten eggs and malt. Mix well.
Pour the batter into the prepared loaf tins and bake for 30 minutes, then rotate the tins, lower the heat to 300 degrees, and continue to bake for a further 30 minutes, or until a match stick comes out clean.
Allow to cool in the tin for a few minutes then turn onto a cooling rack.
Eat warm with plenty of butter.
Recipe #154: Lovely Loaf
Mix the wet and the dry and ... ? Good luck!
*
Dry:
2 1/2 cups ww flour
1/4 cup gluten flour
3/4 cup quick oats
1 tsp bm yeast
1/2 tsp sea salt
Wet:
1/2 cup apple juice
3/4 cup water
2 tbsp honey
3 tbsp orange juice concentrate
*
Dry:
2 1/2 cups ww flour
1/4 cup gluten flour
3/4 cup quick oats
1 tsp bm yeast
1/2 tsp sea salt
Wet:
1/2 cup apple juice
3/4 cup water
2 tbsp honey
3 tbsp orange juice concentrate
Recipe #153: Irish Raisin Bread
3 cups all purpose flour
1/2 cup white sugar
1 heaping teaspoon of baking soda
1 cup raisins
1 beaten egg
1/2 cup butter
Approx 1-1/2 cup buttermilk
Cream sugar and butter.
Add the egg and floured raisins.
Add mixture of flour, baking soda and baking powder alternatively with the buttermilk (the mixture should be sticky but not runny like cake batter).
Bake in greased loaf pan at 350 degrees for 15 minutes, then at 325 degrees for 45 minutes, or until a toothpick comes out clean.
1/2 cup white sugar
1 heaping teaspoon of baking soda
1 cup raisins
1 beaten egg
1/2 cup butter
Approx 1-1/2 cup buttermilk
Cream sugar and butter.
Add the egg and floured raisins.
Add mixture of flour, baking soda and baking powder alternatively with the buttermilk (the mixture should be sticky but not runny like cake batter).
Bake in greased loaf pan at 350 degrees for 15 minutes, then at 325 degrees for 45 minutes, or until a toothpick comes out clean.
Recipe #152: The Grant Loaf
2 loaves
2 lb - 8 cups (.91 kg) wholewheat flour
1.5 tsps sea salt
26 - 28 fl oz.cups (.8 l) warm water (100F/38C)
2 tsps dry yeast
2 tsps honey, Barbados sugar or black molasses
Mix salt with the flour
Place 3 tbsp of the water in a warm cup, sprinkle the dried yeast on top and leave for two minutes.
Add honey, molasses or sugar; stir and leave for 10 - 15 minutes, by which time it should be a thick creamy froth.
Make a well in the centre of the flour and pour in the yeast mixture and the rest of the water.
Mix well - by hand is best - working from the sides to the centre, until the dough feels elastic and leaves the sides of the bowl clean. flours tend to vary in how much water they take up - the dough should be slippery. Adjust as necessary.
Divide the dough into two 2 pint size bread tins which have been warmed and buttered.
Put the tins in a warm draught free place for about 20 minutes or until the dough is within 1/2 inch of the top of the tins.
Bake in a fairly hot oven - 400F for 35 to 40 minutes. If the loaf sounds hollow when the top is knocked, it is done.
THE GORDON GRANT LOAF variation:
Substitute 1/2 cup medium cut oatmeal for 1/2 cup flour. The oatmeal enhances the lovely nutty flavour of the bread and increases its moisture keeping quality.
Before baking, sprinkle the loaves with sesame seeds thickly on top and press them down gently to make them adhere.
2 lb - 8 cups (.91 kg) wholewheat flour
1.5 tsps sea salt
26 - 28 fl oz.cups (.8 l) warm water (100F/38C)
2 tsps dry yeast
2 tsps honey, Barbados sugar or black molasses
Mix salt with the flour
Place 3 tbsp of the water in a warm cup, sprinkle the dried yeast on top and leave for two minutes.
Add honey, molasses or sugar; stir and leave for 10 - 15 minutes, by which time it should be a thick creamy froth.
Make a well in the centre of the flour and pour in the yeast mixture and the rest of the water.
Mix well - by hand is best - working from the sides to the centre, until the dough feels elastic and leaves the sides of the bowl clean. flours tend to vary in how much water they take up - the dough should be slippery. Adjust as necessary.
Divide the dough into two 2 pint size bread tins which have been warmed and buttered.
Put the tins in a warm draught free place for about 20 minutes or until the dough is within 1/2 inch of the top of the tins.
Bake in a fairly hot oven - 400F for 35 to 40 minutes. If the loaf sounds hollow when the top is knocked, it is done.
THE GORDON GRANT LOAF variation:
Substitute 1/2 cup medium cut oatmeal for 1/2 cup flour. The oatmeal enhances the lovely nutty flavour of the bread and increases its moisture keeping quality.
Before baking, sprinkle the loaves with sesame seeds thickly on top and press them down gently to make them adhere.
Recipe #151: Dark & Yummy Whole Wheat Bread
3 cup whole wheat flour
3 tbsp gluten flour
1 tbsp lecithin
1 tsp yeast
½ tsp sea salt or 3/4 tsp table salt
1 ½ cup water
2 tbsp honey
1 tbsp black strap molasses
1 tsp apple cider vinegar
Mix dry ingredients in bowl.
Mix wet ingredients in 2 cup measuring cup.
Place dry ingredients into bread maker bucket.
Place bucket into bread maker and press start.
Slowly pour the wet ingredients over flour mixture to assure even mixing.
3 tbsp gluten flour
1 tbsp lecithin
1 tsp yeast
½ tsp sea salt or 3/4 tsp table salt
1 ½ cup water
2 tbsp honey
1 tbsp black strap molasses
1 tsp apple cider vinegar
Mix dry ingredients in bowl.
Mix wet ingredients in 2 cup measuring cup.
Place dry ingredients into bread maker bucket.
Place bucket into bread maker and press start.
Slowly pour the wet ingredients over flour mixture to assure even mixing.
Recipe #150: Banana Bread
1/6 pound of butter @ room temperature
2/3 cup sugar
2 eggs @ room temperature
3 very ripe bananas
1/3 cup water
2 cups flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
1 cup bran flakes, crushed but not pulverized. Place in a bowl and use the butt end of a water glass to crush them.
Preheat the oven to 350 degrees.
Cream butter and sugar together until smooth. Stir in eggs until well blended, i.e. like a smooth sauce.
Add bananas and water and beat for 30 seconds with an electric beater.
Add remaining dry ingredients, stirring until everything is just moistened and firm but not stiff. If necessary, adjust with either more flour or water.
Pour into greased 8" loaf pan and place in the centre of the oven.
Bake for about 1-½ hours. Expect it to be fairly dark. To test for doneness you need a toothpick to come out clean.
Cool for 5 minutes, loosen from the sides of the pan and remove to cooling rack.
Cool completely before slicing.
2/3 cup sugar
2 eggs @ room temperature
3 very ripe bananas
1/3 cup water
2 cups flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
1 cup bran flakes, crushed but not pulverized. Place in a bowl and use the butt end of a water glass to crush them.
Preheat the oven to 350 degrees.
Cream butter and sugar together until smooth. Stir in eggs until well blended, i.e. like a smooth sauce.
Add bananas and water and beat for 30 seconds with an electric beater.
Add remaining dry ingredients, stirring until everything is just moistened and firm but not stiff. If necessary, adjust with either more flour or water.
Pour into greased 8" loaf pan and place in the centre of the oven.
Bake for about 1-½ hours. Expect it to be fairly dark. To test for doneness you need a toothpick to come out clean.
Cool for 5 minutes, loosen from the sides of the pan and remove to cooling rack.
Cool completely before slicing.
Thursday, March 15, 2018
Recipe #149: Classic English Christmas Cake
It’s rich, dark and moist.
4 cups currents
3 cups sultanas
3 cups raisins
¾ cup of finely chopped Marichino cherries
¾ cup mixed candied peel, finely chopped
1 cup of brandy
2 cups of all purpose flour
½ teaspoon of salt
½ teaspoon freshly grated nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
¼ teaspoon ground cinnamon
¾ pound of unsalted butter
1 cup brown sugar, pressed down
6 large eggs
3 ounces of almonds, chopped
1 tablespoon of black strap molasses
The grated zest of 2 lemons and the grated the zest of 2 oranges
6 ounces of whole blanched almonds—only if you do not intend to ice the cake
You need to begin this cake the night before you intend to bake it. All you need to do is weigh out the dried fruit and the mixed peel, pour in the brandy and mix thoroughly. Leave it overnight, covered with a damp tea towel.
The next date measure out all the rest of the ingredients, ticking them off your list to make certain you don’t miss anything.
The molasses will flow easier if it is at room temperature or slightly heated.
Begin by mixing the flour and spices into large mixing bowl, holding the sifter up high to give the flour a good airing.
In a large bowl, cream the butter and brown sugar together until light and fluffy. Beat the eggs in a separate bowl, then add to the sugar/butter mixture one tablespoon. at a time. Using a rubber spatula work the mixture around the sides of the bowl, or using a hand blender on low for two to three minutes.
Fold in the flour and the spices, using gentle folding movements. Avoid beating the mixture, so as to keep it light. Fold in the fruit, candied peel and brandy mixture, nuts, treacle and zest.
Bake in a preheated oven at 275 degrees Fahrenheit, in an eight inch round cake tin or seven inch square cake tin. Grease and line with grease proof non-stick parchment paper. Tie a band of grease proof paper around the outside of the tin for extra protection.
Lining cake tins. For a round tin cut the paper slightly longer than the circumference of the tin. Fold the bottom edge back one inch. Cut the lip at a slight angle every inch along its entire length. Place of paper inside the cake tin, with the cut lip at the bottom turned into the base of the tin. Cut a circle of paper to cover the bottom of the tin. For a square tin make four cuts for the four corners.
Using a large kitchen spoon transfer the cake mixture into the prepared tin. Smooth out the top.
Finally cover the tin with two layers of grease proof paper with a tooney sized hole in the middle. This gives extra protection for the long slow cooking.
Bake the cake on the lowest shelf in the oven, and don’t look at for nearly four hours has passed. It may take up to five hours to bake.
Cool the cake in the tin for half an hour, then transfer it to a wire rack. When it is cold, wrap it in double layer of grease proof paper secured with an elastic band. You can either wrap it again or store it in an airtight container.
Feeding the cake: Make holes in the top and bottom of the cake with a darning needle. Infuse the cake with a number of tablespoons of brandy which soak in through the holes. Be careful that you do not saturate the cake.
4 cups currents
3 cups sultanas
3 cups raisins
¾ cup of finely chopped Marichino cherries
¾ cup mixed candied peel, finely chopped
1 cup of brandy
2 cups of all purpose flour
½ teaspoon of salt
½ teaspoon freshly grated nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
¼ teaspoon ground cinnamon
¾ pound of unsalted butter
1 cup brown sugar, pressed down
6 large eggs
3 ounces of almonds, chopped
1 tablespoon of black strap molasses
The grated zest of 2 lemons and the grated the zest of 2 oranges
6 ounces of whole blanched almonds—only if you do not intend to ice the cake
You need to begin this cake the night before you intend to bake it. All you need to do is weigh out the dried fruit and the mixed peel, pour in the brandy and mix thoroughly. Leave it overnight, covered with a damp tea towel.
The next date measure out all the rest of the ingredients, ticking them off your list to make certain you don’t miss anything.
The molasses will flow easier if it is at room temperature or slightly heated.
Begin by mixing the flour and spices into large mixing bowl, holding the sifter up high to give the flour a good airing.
In a large bowl, cream the butter and brown sugar together until light and fluffy. Beat the eggs in a separate bowl, then add to the sugar/butter mixture one tablespoon. at a time. Using a rubber spatula work the mixture around the sides of the bowl, or using a hand blender on low for two to three minutes.
Fold in the flour and the spices, using gentle folding movements. Avoid beating the mixture, so as to keep it light. Fold in the fruit, candied peel and brandy mixture, nuts, treacle and zest.
Bake in a preheated oven at 275 degrees Fahrenheit, in an eight inch round cake tin or seven inch square cake tin. Grease and line with grease proof non-stick parchment paper. Tie a band of grease proof paper around the outside of the tin for extra protection.
Lining cake tins. For a round tin cut the paper slightly longer than the circumference of the tin. Fold the bottom edge back one inch. Cut the lip at a slight angle every inch along its entire length. Place of paper inside the cake tin, with the cut lip at the bottom turned into the base of the tin. Cut a circle of paper to cover the bottom of the tin. For a square tin make four cuts for the four corners.
Using a large kitchen spoon transfer the cake mixture into the prepared tin. Smooth out the top.
Finally cover the tin with two layers of grease proof paper with a tooney sized hole in the middle. This gives extra protection for the long slow cooking.
Bake the cake on the lowest shelf in the oven, and don’t look at for nearly four hours has passed. It may take up to five hours to bake.
Cool the cake in the tin for half an hour, then transfer it to a wire rack. When it is cold, wrap it in double layer of grease proof paper secured with an elastic band. You can either wrap it again or store it in an airtight container.
Feeding the cake: Make holes in the top and bottom of the cake with a darning needle. Infuse the cake with a number of tablespoons of brandy which soak in through the holes. Be careful that you do not saturate the cake.
Sunday, March 11, 2018
Recipe #148: Pumpkin Cookies
Source: Black Creek Pioneer Village.
1½ cups strained pumpkin, browned
½ cup lard
1¼ cups dark brown sugar
2 eggs
1 teaspoon vanilla
2 ½ cups all-purpose flour
4 teaspoons baking powder
½ teaspoon salt
½ teaspoon cinnamon
½ teaspoon nutmeg
1 cup chopped nuts
1 cup seedless raisins
Cream together the lard and brown sugar. Add the eggs and vanilla and beat until creamy and light. Add the pumpkin and blend thoroughly.
Sift together the flour, baking powder, salt and spices, and add to the creamy mixture. Stir in the nuts and the raisins.
Drop by large teaspoonfuls on a greased baking sheet. Bake in a preheated oven at 375 degrees, until lightly brown – about 15 minutes.
These cookies freeze very well and will keep 9 to 10 weeks.
1½ cups strained pumpkin, browned
½ cup lard
1¼ cups dark brown sugar
2 eggs
1 teaspoon vanilla
2 ½ cups all-purpose flour
4 teaspoons baking powder
½ teaspoon salt
½ teaspoon cinnamon
½ teaspoon nutmeg
1 cup chopped nuts
1 cup seedless raisins
Cream together the lard and brown sugar. Add the eggs and vanilla and beat until creamy and light. Add the pumpkin and blend thoroughly.
Sift together the flour, baking powder, salt and spices, and add to the creamy mixture. Stir in the nuts and the raisins.
Drop by large teaspoonfuls on a greased baking sheet. Bake in a preheated oven at 375 degrees, until lightly brown – about 15 minutes.
These cookies freeze very well and will keep 9 to 10 weeks.
Recipe #147: Peanut Butter Balls
1 cup smooth peanut butter
1 cup icing sugar
1 cup rice crispies
½ cup M&M mini baking bits
1-1/2 tablespoons melted butter
Combine everything together.
Form into 1" balls.
Roll in icing sugar.
Refrigerate.
Makes 36.
Can also make logs and dip one end into melted chocolate.
1 cup icing sugar
1 cup rice crispies
½ cup M&M mini baking bits
1-1/2 tablespoons melted butter
Combine everything together.
Form into 1" balls.
Roll in icing sugar.
Refrigerate.
Makes 36.
Can also make logs and dip one end into melted chocolate.
Recipe #146: Peanut Clusters
1 cup chocolate chips
1 cup butterscotch chips
Melt in double boiler.
Stir in 1 cup peanuts
and 1 cup chow mein noodles
or 1 cup broken pretzel pieces
or 1 cup rice crispies
or 1 cup corn flakes
Drop by the desert spoonful onto greased paper & let harden
Makes 24.
1 cup butterscotch chips
Melt in double boiler.
Stir in 1 cup peanuts
and 1 cup chow mein noodles
or 1 cup broken pretzel pieces
or 1 cup rice crispies
or 1 cup corn flakes
Drop by the desert spoonful onto greased paper & let harden
Makes 24.
Recipe #145: Oatmeal Bran Cookies
1/4 lb. Butter
1/2 cup brown sugar
1/4 cup white sugar
1 tsp vanilla
1 egg
1 1/4 cup all purpose flour
1 cup rolled oats
1/4 cup crushed bran flakes
1/2 tsp baking soda
1/4 tsp salt
1/2 cup raisins
Beat together the butter, sugars, vanilla and egg until they are fully mixed.
Mix dry ingredients except raisins together and blend into wet stuff. When fully mixed, add the raisins.
Drop onto ungreased cookie sheet one heaping teaspoon of mixture 2" apart.
Bake at 375 degrees for 10 to 12 minutes.
1/2 cup brown sugar
1/4 cup white sugar
1 tsp vanilla
1 egg
1 1/4 cup all purpose flour
1 cup rolled oats
1/4 cup crushed bran flakes
1/2 tsp baking soda
1/4 tsp salt
1/2 cup raisins
Beat together the butter, sugars, vanilla and egg until they are fully mixed.
Mix dry ingredients except raisins together and blend into wet stuff. When fully mixed, add the raisins.
Drop onto ungreased cookie sheet one heaping teaspoon of mixture 2" apart.
Bake at 375 degrees for 10 to 12 minutes.
Recipe #144: Jeff's Cookies
1 cup crunchy peanut butter
1 cup white sugar
1 egg
Cream peanut butter and sugar.
Add the egg.
Mix well.
Drop by the desert spoonful onto greased cookie sheet.
Bake in a 325 degree pre-heated oven until lightly brown - ~10 - 12 minutes.
Makes 30
1 cup white sugar
1 egg
Cream peanut butter and sugar.
Add the egg.
Mix well.
Drop by the desert spoonful onto greased cookie sheet.
Bake in a 325 degree pre-heated oven until lightly brown - ~10 - 12 minutes.
Makes 30
Recipe #143: Gingerbread Men
1 cup butter
1 cup brown sugar
2 eggs
1 cup molasses
½ cup water
6 cups flour
1 teaspoon baking soda
1 teaspoon salt
6 teaspoon ginger
2 teaspoon cinnamon
1 teaspoon allspice
Add dry to wet.
1 cup brown sugar
2 eggs
1 cup molasses
½ cup water
6 cups flour
1 teaspoon baking soda
1 teaspoon salt
6 teaspoon ginger
2 teaspoon cinnamon
1 teaspoon allspice
Add dry to wet.
Recipe #142: Date Cookie Filling
This is just the filling!
*
1/2 lb. dates
1/2 cup water
2 tbsp. brown sugar
2 tbsp. orange juice
1 tbsp. lemon juice
2 tbsp. brown sugar
2 tbsp. orange juice
1 tbsp. lemon juice
Simmer until well blended.
Note: To prevent soggy cookies ~ do not fill until ready to serve.
Recipe #141: Crisp Chocolate Chip Cookies
Makes about 6 dozen cookies.
1 cup packed brown sugar
½ cup granulated sugar
1 cup (½ lb. ) butter, softened
1 egg
2 cups all purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup (12 ounces) semisweet chocolate chips
Heat oven to 375F
Mix sugars, butter and egg in large bowl.
Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips.
Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet.
Bake 8 to 10 minutes or until light brown – centres will be soft.
Cool slightly, remove from cookie sheet onto cooling rack.
1 cup packed brown sugar
½ cup granulated sugar
1 cup (½ lb. ) butter, softened
1 egg
2 cups all purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup (12 ounces) semisweet chocolate chips
Heat oven to 375F
Mix sugars, butter and egg in large bowl.
Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips.
Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet.
Bake 8 to 10 minutes or until light brown – centres will be soft.
Cool slightly, remove from cookie sheet onto cooling rack.
Recipe #140: Corn Starch Shortbread
Makes about 24 cookies.
1 cup all-purpose flour
½ cup icing sugar
½ cup corn starch
3/4 cup butter
Sift together flour, icing sugar, and corn starch. Using a wooden spoon blend in the butter to obtain a soft, smooth dough.
If dough is too soft to work with, cover and chill for 30-60 minutes.
Shape into 1 inch balls. Place about 1½ inched apart on ungreased cookie sheet. Flatten with lightly floured fork or the bottom of a juice glass.
Alternatively, roll dough to 1/4 inch and cut into shapes with cookie cutters. Decorate with candied cherries, coloured sprinkles or nuts, if desired.
Bake at 300 degrees F for 15 to 20 minutes, or until edges are lightly brown. Cool on wire rack.
1 cup all-purpose flour
½ cup icing sugar
½ cup corn starch
3/4 cup butter
Sift together flour, icing sugar, and corn starch. Using a wooden spoon blend in the butter to obtain a soft, smooth dough.
If dough is too soft to work with, cover and chill for 30-60 minutes.
Shape into 1 inch balls. Place about 1½ inched apart on ungreased cookie sheet. Flatten with lightly floured fork or the bottom of a juice glass.
Alternatively, roll dough to 1/4 inch and cut into shapes with cookie cutters. Decorate with candied cherries, coloured sprinkles or nuts, if desired.
Bake at 300 degrees F for 15 to 20 minutes, or until edges are lightly brown. Cool on wire rack.
Recipe #139: Chocolate Chip & Peanut Cookies
Makes about 3 dozen cookies.
1½ cups packed brown sugar
1 cup (½ lb.) butter, softened
2 teaspoons vanilla
2 eggs
3 cups all purpose flour
½ teaspoon baking soda
¼ teaspoon salt
2 cups. salted peanuts
1 package (6 oz) semisweet chocolate chips
Heat oven to 375 F
Mix brown sugar, butter, vanilla and eggs in large bowl.
Stir in flour, baking soda and salt. Stir in peanuts and the chocolate chips.
Drop dough by rounded tablespoonfuls onto greased cookie sheet, about 2 inches apart. Flatten with greased bottom of glass dipped into sugar.
Bake 8 to 10 minutes or until golden brown.
Remove from cookie sheet to cooling rack immediately.
1½ cups packed brown sugar
1 cup (½ lb.) butter, softened
2 teaspoons vanilla
2 eggs
3 cups all purpose flour
½ teaspoon baking soda
¼ teaspoon salt
2 cups. salted peanuts
1 package (6 oz) semisweet chocolate chips
Heat oven to 375 F
Mix brown sugar, butter, vanilla and eggs in large bowl.
Stir in flour, baking soda and salt. Stir in peanuts and the chocolate chips.
Drop dough by rounded tablespoonfuls onto greased cookie sheet, about 2 inches apart. Flatten with greased bottom of glass dipped into sugar.
Bake 8 to 10 minutes or until golden brown.
Remove from cookie sheet to cooling rack immediately.
Recipe #138: Brown Sugar Shortbread Cookies
Makes 5 dozen.
1 cup soft butter
1/2 cup light-brown sugar, firmly packed
2-1/2 cups sifted all-purpose flour
In large bowl, with portable electric mixer at medium speed, or wooden spoon, beat butter with sugar until light and fluffy.
With wooden spoon, stir in flour until smooth and well combined. Dough will be stiff.
Refrigerate dough, covered, several hours.
Preheat oven to 300F.
Divide dough into 2 parts; refrigerate until ready to roll out.
On lightly floured surface, roll out dough, one part at a time, 1/3 inch thick.
Using 1-1/2- or 2-inch fancy cookie cutters, cut out cookies. Place, 1 inch apart, on ungreased cookie sheets.
Bake cookies 25 minutes, or until light golden.
Remove to wire rack; cool.
Bonus: SHORTBREAD STARS
Make Brown-Sugar Shortbread Cookies, substituting granulated sugar for light-brown sugar.
Use 1-1/2- or 2-inch star-shape cookie cutters to cut out cookies.
Bake as directed above.
1 cup soft butter
1/2 cup light-brown sugar, firmly packed
2-1/2 cups sifted all-purpose flour
In large bowl, with portable electric mixer at medium speed, or wooden spoon, beat butter with sugar until light and fluffy.
With wooden spoon, stir in flour until smooth and well combined. Dough will be stiff.
Refrigerate dough, covered, several hours.
Preheat oven to 300F.
Divide dough into 2 parts; refrigerate until ready to roll out.
On lightly floured surface, roll out dough, one part at a time, 1/3 inch thick.
Using 1-1/2- or 2-inch fancy cookie cutters, cut out cookies. Place, 1 inch apart, on ungreased cookie sheets.
Bake cookies 25 minutes, or until light golden.
Remove to wire rack; cool.
Bonus: SHORTBREAD STARS
Make Brown-Sugar Shortbread Cookies, substituting granulated sugar for light-brown sugar.
Use 1-1/2- or 2-inch star-shape cookie cutters to cut out cookies.
Bake as directed above.
Recipe #137: Magic Cookie Bars
Makes 24 bars.
1/2 cup (125 mL) butter
1‑1/2 cups 375 mL) graham wafer crumbs
1 can Eagle Brand Sweetened Condensed Milk
1 cup (250 mL) semi‑sweet chocolate chips
1‑1/4 cups (300 mL) flaked coconut
1 cup (250 mL) chopped nuts
Preheat oven to 350 Degrees F (180C).
In 13 x 9 inch (3.5L) baking pan melt butter in oven. Sprinkle crumbs over butter; mix together and press into pan.
Pour Eagle Brand evenly over crumbs.
Sprinkle with chips, then coconut and nuts; press down firmly.
Bake 25‑30 min. or until lightly browned.
Cool well before cutting. Store loosely covered at room temperature.
Easy to bake and easier to eat.
Source: Arthur Dick
1/2 cup (125 mL) butter
1‑1/2 cups 375 mL) graham wafer crumbs
1 can Eagle Brand Sweetened Condensed Milk
1 cup (250 mL) semi‑sweet chocolate chips
1‑1/4 cups (300 mL) flaked coconut
1 cup (250 mL) chopped nuts
Preheat oven to 350 Degrees F (180C).
In 13 x 9 inch (3.5L) baking pan melt butter in oven. Sprinkle crumbs over butter; mix together and press into pan.
Pour Eagle Brand evenly over crumbs.
Sprinkle with chips, then coconut and nuts; press down firmly.
Bake 25‑30 min. or until lightly browned.
Cool well before cutting. Store loosely covered at room temperature.
Easy to bake and easier to eat.
Source: Arthur Dick
Saturday, March 10, 2018
Recipe #136: Rolled Oatmeal Cookies
1 cup butter
1 cup brown sugar
2 Tbsp. hot water
1 tsp. soda
2 cups sifted pastry flour
2 cups quick oatmeal
½ tsp salt
1 tsp. vanilla
Cream butter, sugar and cream until fluffy.
Add flour, salt and oatmeal.
Add soda dissolved in hot water, and vanilla.
Roll very thin, about 1/8" thick.
Cut with round cutter the size of a soup tin.
Bake at 350 degrees.
1 cup brown sugar
2 Tbsp. hot water
1 tsp. soda
2 cups sifted pastry flour
2 cups quick oatmeal
½ tsp salt
1 tsp. vanilla
Cream butter, sugar and cream until fluffy.
Add flour, salt and oatmeal.
Add soda dissolved in hot water, and vanilla.
Roll very thin, about 1/8" thick.
Cut with round cutter the size of a soup tin.
Bake at 350 degrees.
Recipe #135: Shortbread
½ pound of butter
½ cup icing sugar
1 ½ cup sifted All Purpose flour
1/4 cup corn starch
1 teaspoon vanilla
Beat butter and icing sugar very smooth with an electric beater.
Beat in flour and corn starch.
Continue beating until light and fluffy.
Drop by the teaspoonful onto a greased cookie sheet.
Bake in a 325 degree pre-heated oven until lightly brown - ~12 minutes.
Garnish with slice of cherry, broken walnut, cashew nut or whatever.
½ cup icing sugar
1 ½ cup sifted All Purpose flour
1/4 cup corn starch
1 teaspoon vanilla
Beat butter and icing sugar very smooth with an electric beater.
Beat in flour and corn starch.
Continue beating until light and fluffy.
Drop by the teaspoonful onto a greased cookie sheet.
Bake in a 325 degree pre-heated oven until lightly brown - ~12 minutes.
Garnish with slice of cherry, broken walnut, cashew nut or whatever.
Recipe #134: Sugar Cookies
2 cup butter
1 cup white sugar
1 cup brown sugar
4 eggs, well beaten
5 cups white flour
2 tsp baking soda
4 tsp. cream or tartar
1 tsp salt
2 tsp. vanilla
Cream butter and sugars thoroughly, add well-beaten eggs and vanilla. Sift together dry ingredients and add to creamed mixture.
Chill dough for several hours or overnight. Roll dough 1/8" thick, and cut with round cookie cutter.
Sprinkle with sugar. Bake for 8 min. in 350 degrees oven.
1 cup white sugar
1 cup brown sugar
4 eggs, well beaten
5 cups white flour
2 tsp baking soda
4 tsp. cream or tartar
1 tsp salt
2 tsp. vanilla
Cream butter and sugars thoroughly, add well-beaten eggs and vanilla. Sift together dry ingredients and add to creamed mixture.
Chill dough for several hours or overnight. Roll dough 1/8" thick, and cut with round cookie cutter.
Sprinkle with sugar. Bake for 8 min. in 350 degrees oven.
Recipe #133: Banana Muffins
Sift together:
3 cup flour
1-1/2 teaspoon baking soda
2-1/4 teaspoon baking powder
1 teaspoon salt
Beat together:
1-½ cup brown sugar
2 eggs
2/3 cup melted butter
With the sugar, eggs and butter thoroughly beaten (about 4 minutes by hand) add the sifted ingredients into the batter ½ cup at a time.
Bake at 350 for twenty minutes or until toothpick inserted into center of muffin comes out clean.
3 cup flour
1-1/2 teaspoon baking soda
2-1/4 teaspoon baking powder
1 teaspoon salt
Beat together:
1-½ cup brown sugar
2 eggs
2/3 cup melted butter
With the sugar, eggs and butter thoroughly beaten (about 4 minutes by hand) add the sifted ingredients into the batter ½ cup at a time.
Bake at 350 for twenty minutes or until toothpick inserted into center of muffin comes out clean.
Recipe #132: Honey Bran Muffins
Makes 12 large muffins
1 cup milk
1 Tbsp lemon juice or vinegar
1 egg
1/3 cup extra virgin olive oil
1/4 cup liquid honey
1 1/2 cups bran flakes
1 cup chopped dates or raisins
1 1/2 cups all purpose flour
1/4 cup brown sugar
1 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
Combine milk and lemon juice or vinegar and set it aside to curdle.
Beat the egg in a mixing bowl and blend in the oil, honey and curdled milk.
Add the bran flakes and dates or raisins. Stir until just mixed.
Mix the rest of the dry ingredients in a separate mixing bowl, then add the wet ingredients, stirring only until all ingredients are mixed.
Distribute evenly into 12 cup muffin tray or into large paper baking cups in muffin tray.
Bake at 400 degrees for 15 to 20 minutes.
1 cup milk
1 Tbsp lemon juice or vinegar
1 egg
1/3 cup extra virgin olive oil
1/4 cup liquid honey
1 1/2 cups bran flakes
1 cup chopped dates or raisins
1 1/2 cups all purpose flour
1/4 cup brown sugar
1 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
Combine milk and lemon juice or vinegar and set it aside to curdle.
Beat the egg in a mixing bowl and blend in the oil, honey and curdled milk.
Add the bran flakes and dates or raisins. Stir until just mixed.
Mix the rest of the dry ingredients in a separate mixing bowl, then add the wet ingredients, stirring only until all ingredients are mixed.
Distribute evenly into 12 cup muffin tray or into large paper baking cups in muffin tray.
Bake at 400 degrees for 15 to 20 minutes.
Recipe #131: Multigrain Muffins
Makes 12 large muffins
1 cup all purpose flour
1/2 cup whole wheat flour
1/2 cup crushed bran flakes
1 cup quick oats
1/2 cup packed brown sugar
1/2 tsp ground ginger
1/2 tsp cinnamon
1/2 tsp salt
1 egg, beaten
1 1/2 cups milk
1 Tbsp molasses
1/3 cup (1/6 lb) softened butter
1/2 cup raisins
Mix together the dry ingredients in one mixing bowl
Blend the egg, milk, molasses, butter and raising in another large mixing bowl
Gradually add dry ingredients to the wet stuff until its all mixed in together
Spoon mixture into greased muffin cups or paper cups in a muffin tray.
Bake at 400 degrees for 20 to 25 minutes or until golden brown.
1 cup all purpose flour
1/2 cup whole wheat flour
1/2 cup crushed bran flakes
1 cup quick oats
1/2 cup packed brown sugar
1/2 tsp ground ginger
1/2 tsp cinnamon
1/2 tsp salt
1 egg, beaten
1 1/2 cups milk
1 Tbsp molasses
1/3 cup (1/6 lb) softened butter
1/2 cup raisins
Mix together the dry ingredients in one mixing bowl
Blend the egg, milk, molasses, butter and raising in another large mixing bowl
Gradually add dry ingredients to the wet stuff until its all mixed in together
Spoon mixture into greased muffin cups or paper cups in a muffin tray.
Bake at 400 degrees for 20 to 25 minutes or until golden brown.
Recipe #130: Aubrey's melt-in-your-mouth pancakes
Makes thirteen 4" pancakes
½ cup flour
3 tablespoons white sugar
2 teaspoons baking powder
2 tablespoons corn starch
½ cup milk
3 eggs, beaten
½ cup yogurt/sour cream/cottage cheese
½ banana mixed with batter - optional
Mix together as a thick mixture.
Ladle out with a serving spoon.
Serve with maple syrup, corn syrup, or mashed bananas. Place manderin oranges on pancakes before pouring on the syrup.
Eat left overs cold, with butter, as English muffins.
½ cup flour
3 tablespoons white sugar
2 teaspoons baking powder
2 tablespoons corn starch
½ cup milk
3 eggs, beaten
½ cup yogurt/sour cream/cottage cheese
½ banana mixed with batter - optional
Mix together as a thick mixture.
Ladle out with a serving spoon.
Serve with maple syrup, corn syrup, or mashed bananas. Place manderin oranges on pancakes before pouring on the syrup.
Eat left overs cold, with butter, as English muffins.
Recipe #129: Date Squares #2
1 lb dates
3/4 cup hot water
Salt
1 Tsp vanilla
1 ½ cups flour
½ tsp baking soda
1 ½ cup rolled oats
1 ½ cup brown sugar
½ pound butter
Combine dates, hot water and salt in a sauce pan. Cook over a medium heat until dates are soft and water is absorbed.
Add vanilla and let cool.
Sift flour and baking soda together. Add oats and brown sugar and mix well. Work in butter with a fork until the mixture is crumbly.
Spread ½ the mixture in the bottom of a 9 inch square pan and pat it down. Cover this with dates filling. Layer the remaining mixture on the top.
Bake at 350 degrees for 20 to 25 minutes.
When cool cut into 1" squares.
From Harrowsmith cookbook #1
3/4 cup hot water
Salt
1 Tsp vanilla
1 ½ cups flour
½ tsp baking soda
1 ½ cup rolled oats
1 ½ cup brown sugar
½ pound butter
Combine dates, hot water and salt in a sauce pan. Cook over a medium heat until dates are soft and water is absorbed.
Add vanilla and let cool.
Sift flour and baking soda together. Add oats and brown sugar and mix well. Work in butter with a fork until the mixture is crumbly.
Spread ½ the mixture in the bottom of a 9 inch square pan and pat it down. Cover this with dates filling. Layer the remaining mixture on the top.
Bake at 350 degrees for 20 to 25 minutes.
When cool cut into 1" squares.
From Harrowsmith cookbook #1
Recipe #128: Salome's Punch
Fills one large punch bowl
48 ounce can of pineapple juice
48 ounce can of grapefruit juice
2 – 12 ounce unsweetened frozen orange juice
12 ounces frozen pink lemonade
2 litre bottle of ginger ale
48 ounce can of pineapple juice
48 ounce can of grapefruit juice
2 – 12 ounce unsweetened frozen orange juice
12 ounces frozen pink lemonade
2 litre bottle of ginger ale
Recipe #127: Iced Mint Tea
1 quart boiling water
6 teaspoons of loose tea or
6 tea bags
1 large handful of fresh mint leaves
1 ½ cups white sugar
Juice of three lemons or
3 tablespoons lemon juice
1 quart cold water
Bring water to the boil in a sauce pan and add the loose tea or teabags.
Add the fresh mint, stir, and let stand for 20 minutes.
Strain into a 2 to 3 quart container, add the sugar and lemon juice.
Add a second quart of cold water.
Serve with ice.
6 teaspoons of loose tea or
6 tea bags
1 large handful of fresh mint leaves
1 ½ cups white sugar
Juice of three lemons or
3 tablespoons lemon juice
1 quart cold water
Bring water to the boil in a sauce pan and add the loose tea or teabags.
Add the fresh mint, stir, and let stand for 20 minutes.
Strain into a 2 to 3 quart container, add the sugar and lemon juice.
Add a second quart of cold water.
Serve with ice.
Recipe #126: Chocolate Peanut Butter Drops
About 2½ dozen cookies.
1 cup (½ lb.) butter, softened
½ cup granulated sugar
½ cup packed brown sugar
½ pound cream cheese, softened
1½ teaspoons vanilla
1 egg
2 cups all purpose flour
½ cup cocoa
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon: salt
1 cup peanut butter chips
Heat oven to 375 F.
Mix margarine, sugars and cream cheese in large bowl. Stir in vanilla and egg. Stir in flour, cocoa, baking powder, baking soda and salt. Stir in peanut butter chips.
Drop dough by rounded tablespoonfuls at least 2 inches apart onto ungreased cookie sheet.
Bake 9 to 12 minutes or until set but still soft. Cool
1 minute; remove from cookie sheet.
1 cup (½ lb.) butter, softened
½ cup granulated sugar
½ cup packed brown sugar
½ pound cream cheese, softened
1½ teaspoons vanilla
1 egg
2 cups all purpose flour
½ cup cocoa
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon: salt
1 cup peanut butter chips
Heat oven to 375 F.
Mix margarine, sugars and cream cheese in large bowl. Stir in vanilla and egg. Stir in flour, cocoa, baking powder, baking soda and salt. Stir in peanut butter chips.
Drop dough by rounded tablespoonfuls at least 2 inches apart onto ungreased cookie sheet.
Bake 9 to 12 minutes or until set but still soft. Cool
1 minute; remove from cookie sheet.
Sunday, February 25, 2018
Recipe #125: Traditional Christmas Pudding
Serves eight
This recipe makes one large pudding in a two pint basin; or 2 1-pint puddings, but they must be steamed for the same length of time.
It is nice served with rum sauce.
4 ounces of shredded suet
2 ounces of sifted self raising flour
1 level teaspoon of ground mixed spice
4 ounces of white bread crumbs
1/4 teaspoon of freshly grated nutmeg
A good pinch of ground cinnamon
8 ounces of soft dark brown sugar
4 ounces of sultanas
4 ounces of raisins
10 ounces of currents
1 ounce of mixed candy, peeled and finely chopped. [Buy whole candy peel and chop it yourself].
1 small cooking apple, peeled, cord and finely chopped
The grated zest of half a large orange
The grated zest of half a large lemon
2 eggs
2-1/2 ounces of barley wine
2-1/2 ounces of stout
2 tablespoons of rum
You will need a two pint pudding basin, lightly greased.
Beginning the day before you want to steam the pudding. Take your largest mixing bowl and start by putting in the suet, sift the flower and bread crumbs, spices, sugar. Mixed these ingredients very thoroughly, and gradually mix in all the dried fruit, candied peel, and the grated orange and lemon.
Tic everything off a list in order not to leave anything out.
In a smaller basin measure out the, barley wine, stout and rum. Add the eggs and beat.
Pour this over the other ingredients and mix very thoroughly.
The mixture should have a fairly sloppy consistency, that is, it should fall from the spoon when the spoon is tapped on the side of the bowl. If you think it needs a bit more liquid, and more stout.
Cover the bowl and leave overnight.
The next day, put the mixture into lightly greased basin and cover with a double sheet of grease proof paper, and a sheet of foil, and tie it securely with string. Also tie a piece of string across the top to make a handle.
Place the pudding in a steamer set over a pan of simmering water, and steam the pudding for eight hours. Make certain you keep a watch on the water so that it does not boiled dry, adding boiling water as needed.
When the pudding is completely steamed and not quite cool remove the papers and replace them with fresh papers, again making a string handle.
Store the pudding in a cool place until it is needed Christmas day.
Steaming the Christmas pudding.
Christmas day, 12:00 noon, fill a pan with boiling water, put it on the heat, and when it is back to boiling place the steamer upon top of the pan, turn the heat down to simmer, put the Christmas pudding in the steamer and let it steamed until 2:15.
You will need to check to water from time to time and top it up with boiling water.
This recipe makes one large pudding in a two pint basin; or 2 1-pint puddings, but they must be steamed for the same length of time.
It is nice served with rum sauce.
4 ounces of shredded suet
2 ounces of sifted self raising flour
1 level teaspoon of ground mixed spice
4 ounces of white bread crumbs
1/4 teaspoon of freshly grated nutmeg
A good pinch of ground cinnamon
8 ounces of soft dark brown sugar
4 ounces of sultanas
4 ounces of raisins
10 ounces of currents
1 ounce of mixed candy, peeled and finely chopped. [Buy whole candy peel and chop it yourself].
1 small cooking apple, peeled, cord and finely chopped
The grated zest of half a large orange
The grated zest of half a large lemon
2 eggs
2-1/2 ounces of barley wine
2-1/2 ounces of stout
2 tablespoons of rum
You will need a two pint pudding basin, lightly greased.
Beginning the day before you want to steam the pudding. Take your largest mixing bowl and start by putting in the suet, sift the flower and bread crumbs, spices, sugar. Mixed these ingredients very thoroughly, and gradually mix in all the dried fruit, candied peel, and the grated orange and lemon.
Tic everything off a list in order not to leave anything out.
In a smaller basin measure out the, barley wine, stout and rum. Add the eggs and beat.
Pour this over the other ingredients and mix very thoroughly.
The mixture should have a fairly sloppy consistency, that is, it should fall from the spoon when the spoon is tapped on the side of the bowl. If you think it needs a bit more liquid, and more stout.
Cover the bowl and leave overnight.
The next day, put the mixture into lightly greased basin and cover with a double sheet of grease proof paper, and a sheet of foil, and tie it securely with string. Also tie a piece of string across the top to make a handle.
Place the pudding in a steamer set over a pan of simmering water, and steam the pudding for eight hours. Make certain you keep a watch on the water so that it does not boiled dry, adding boiling water as needed.
When the pudding is completely steamed and not quite cool remove the papers and replace them with fresh papers, again making a string handle.
Store the pudding in a cool place until it is needed Christmas day.
Steaming the Christmas pudding.
Christmas day, 12:00 noon, fill a pan with boiling water, put it on the heat, and when it is back to boiling place the steamer upon top of the pan, turn the heat down to simmer, put the Christmas pudding in the steamer and let it steamed until 2:15.
You will need to check to water from time to time and top it up with boiling water.
Recipe #124: Stewed Rhubarb
Rhubarb stalks
1/4 cup water
1 cup of white sugar
Grated ginger root, a cinnamon stick or strip of lemon rind.
Remove leaves from rhubarb, wash the stalks and cut into 1" lengths.
Place in pan with sugar and your choice of flavouring.
Bring to the boil and let simmer until tender. Stir everything into a sauce consistency.
Serve warm or cold.
1/4 cup water
1 cup of white sugar
Grated ginger root, a cinnamon stick or strip of lemon rind.
Remove leaves from rhubarb, wash the stalks and cut into 1" lengths.
Place in pan with sugar and your choice of flavouring.
Bring to the boil and let simmer until tender. Stir everything into a sauce consistency.
Serve warm or cold.
Recipe #123: Spaghetti Squash
Oven Baking:
Cut the squash in half lengthwise and remove seeds and pulp.
Place in a pan cut edge down with about 1" of water and bake for about 45 minutes at 300 degrees.
When tender, remove, turn over and add butter and brown sugar to taste.
Return to oven with the cut edge up for about ten minutes.
Remove and let cool a bit.
Add salt and/or pepper to taste.
Eat squash directly out of its shell.
*
Microwave:
Cut and clean out as above.
Place in about 1/2" of water and microwave on high for about ten minutes.
Add butter, sugar, salt and/or pepper to taste.
Addendum: I loosen the stringy inside from the shell all around the cut edge with my fork then eat to my heart’s content.
Cut the squash in half lengthwise and remove seeds and pulp.
Place in a pan cut edge down with about 1" of water and bake for about 45 minutes at 300 degrees.
When tender, remove, turn over and add butter and brown sugar to taste.
Return to oven with the cut edge up for about ten minutes.
Remove and let cool a bit.
Add salt and/or pepper to taste.
Eat squash directly out of its shell.
*
Microwave:
Cut and clean out as above.
Place in about 1/2" of water and microwave on high for about ten minutes.
Add butter, sugar, salt and/or pepper to taste.
Addendum: I loosen the stringy inside from the shell all around the cut edge with my fork then eat to my heart’s content.
Recipe #122: Super Butter
2 pounds of butter
1 cup flax seed oil
½ cup extra virgin olive oil
With butter at room temperature, place all ingredients in food processor and process to a very smooth constituency.
Fill small plastic tubs, refrigerating one and freezing the rest.
1 cup flax seed oil
½ cup extra virgin olive oil
With butter at room temperature, place all ingredients in food processor and process to a very smooth constituency.
Fill small plastic tubs, refrigerating one and freezing the rest.
Recipe #121: Cumberland Rum Butter
Serves eight: for use with mince pies, Christmas pudding, crackers, or an apple, mincemeat
and nut strudel.
6 ounces of unsalted butter at room temperature
6 ounces of dark brown sugar
6 tablespoons of rum
Cream together the butter and sugar until smooth, then slowly add the rum, continuing to blend together.
Place the butter in a container or two and chill thoroughly before serving.
and nut strudel.
6 ounces of unsalted butter at room temperature
6 ounces of dark brown sugar
6 tablespoons of rum
Cream together the butter and sugar until smooth, then slowly add the rum, continuing to blend together.
Place the butter in a container or two and chill thoroughly before serving.
Recipe #120: Shrimp Risotto with Red Peppers and Artichokes
3 tbsp butler
3 tbsp evo oil
1 large onion, chopped
8 medium mushrooms, thinly sliced
1 small sweet red pepper, seeded and finely chopped
2 garlic cloves, minced
2 cups Arborio rice
4 cups chicken stock
1 lb medium shrimp, peeled deveined
1 cup sliced, canned artichoke hearts or green peas
1 to 2 tsp salt
Pepper
1/2 cup chopped fresh parsley
2 tbsp freshly grated Parmesan cheese
Heat butter and oil in a 13 x 9 inch dish at High for 3 minutes. Add onion, mushrooms, red pepper, garlic and rice. Stir to coat, then cook at High for 4 minutes.
Stir in stock and cook, uncovered, at High for 20 minutes until rice is almost tender. Stir in shrimp and artichokes or peas. Stir well and cook at High 2 to 3 minutes. Remove from oven. Stir in salt, pepper and parsley.
Cover loosely with paper towel and let stand 8 to 10 minutes. Uncover and sprinkle with cheese.
Makes 6 main course servings.
3 tbsp evo oil
1 large onion, chopped
8 medium mushrooms, thinly sliced
1 small sweet red pepper, seeded and finely chopped
2 garlic cloves, minced
2 cups Arborio rice
4 cups chicken stock
1 lb medium shrimp, peeled deveined
1 cup sliced, canned artichoke hearts or green peas
1 to 2 tsp salt
Pepper
1/2 cup chopped fresh parsley
2 tbsp freshly grated Parmesan cheese
Heat butter and oil in a 13 x 9 inch dish at High for 3 minutes. Add onion, mushrooms, red pepper, garlic and rice. Stir to coat, then cook at High for 4 minutes.
Stir in stock and cook, uncovered, at High for 20 minutes until rice is almost tender. Stir in shrimp and artichokes or peas. Stir well and cook at High 2 to 3 minutes. Remove from oven. Stir in salt, pepper and parsley.
Cover loosely with paper towel and let stand 8 to 10 minutes. Uncover and sprinkle with cheese.
Makes 6 main course servings.
Recipe #119: Pavlova
4 egg whites
1 cup white sugar
½ teaspoon vanilla
1 teaspoon vinegar
2 cups whipping cream
½ cup toasted slivered almonds
fresh fruit
Beat the egg whites until they form peaks.
Continue beating while gradually adding the sugar, vanilla and vinegar.
Beat until the mixture is very stiff.
Spread out in a circle on waxed or greaseproof paper on a cookie sheet.
Bake for one hour at 275 degrees F. Then turn off the oven and leave in the oven for several hours.
Cut an indentation in the centre—like a volcano—which is filled with whipped cream, fresh fruit (such as kiwi fruit and strawberries), and toasted almonds.
1 cup white sugar
½ teaspoon vanilla
1 teaspoon vinegar
2 cups whipping cream
½ cup toasted slivered almonds
fresh fruit
Beat the egg whites until they form peaks.
Continue beating while gradually adding the sugar, vanilla and vinegar.
Beat until the mixture is very stiff.
Spread out in a circle on waxed or greaseproof paper on a cookie sheet.
Bake for one hour at 275 degrees F. Then turn off the oven and leave in the oven for several hours.
Cut an indentation in the centre—like a volcano—which is filled with whipped cream, fresh fruit (such as kiwi fruit and strawberries), and toasted almonds.
Recipe #118: Custard Sauce
2 cups of milk
4 tbsp sugar
3 tsp corn starch
2 egg yolks
1/4 tsp vanilla
Heat 1 ½ cups milk in double boiler.
Mix sugar and starch in ½ cup cold milk.
Add to hot milk.
Mix in eggs and vanilla.
Stir until right thickness.
4 tbsp sugar
3 tsp corn starch
2 egg yolks
1/4 tsp vanilla
Heat 1 ½ cups milk in double boiler.
Mix sugar and starch in ½ cup cold milk.
Add to hot milk.
Mix in eggs and vanilla.
Stir until right thickness.
Recipe #117: Christmas Pudding Sauce
2 cups of whole milk
4 tablespoons of brown sugar
3 teaspoons of corn starch
2 egg yolks
1/4 teaspoon vanilla
Using a double boiler heat 1-1/2 cups of milk.
Mix the sugar and cornstarch with the remaining 1/2 cup of cold milk in a bowl.
Add to milk in double boiler, adding also the egg yolks and vanilla.
Simmer until it gets to the right thickness.
4 tablespoons of brown sugar
3 teaspoons of corn starch
2 egg yolks
1/4 teaspoon vanilla
Using a double boiler heat 1-1/2 cups of milk.
Mix the sugar and cornstarch with the remaining 1/2 cup of cold milk in a bowl.
Add to milk in double boiler, adding also the egg yolks and vanilla.
Simmer until it gets to the right thickness.
Recipe #116: Chili Sauce
4 qts tomatoes, cut up
1 cup chopped green peppers
1 cup chopped red peppers
1 cup chopped celery
1 cup chopped onion
Strain off 3 cups of tomato juice. Add to the pulp the following
1-1/2 cup brown sugar
1 cup vinegar
2 tbsp. salt
1/4 tsp. ginger
1/2 tsp. ground allspice
1/2 tsp. ground cinnamon1/2 tsp. ground cloves
Boil until thick. Fill sterilized jars and seal tightly.
1 cup chopped green peppers
1 cup chopped red peppers
1 cup chopped celery
1 cup chopped onion
Strain off 3 cups of tomato juice. Add to the pulp the following
1-1/2 cup brown sugar
1 cup vinegar
2 tbsp. salt
1/4 tsp. ginger
1/2 tsp. ground allspice
1/2 tsp. ground cinnamon1/2 tsp. ground cloves
Boil until thick. Fill sterilized jars and seal tightly.
Recipe #115: Brown Sugar Sauce
Not sure who the McReids are, but they seem to be the source of this sauce -- to top ice cream? Surely not on its own...
*
Make a Double batch... trust us!
1 cup brown sugar
2 tbsp. Butter
Heat slowly and let bubble to rich brown. Be careful not to scorch.
Add 2-3 cups of milk and continue to heat until nearly to a boil.
Thicken with a mixture of 3 tbsp cornstarch and ½ cup milk. Let come to a boil.
Add 1 tsp vanilla. This sauce can be made a day ahead and warmed up again.
Add rum or brandy to taste if desired.
Enjoy!
(The McReid house believes it is perfectly acceptable to lick out your bowl!)
*
Make a Double batch... trust us!
1 cup brown sugar
2 tbsp. Butter
Heat slowly and let bubble to rich brown. Be careful not to scorch.
Add 2-3 cups of milk and continue to heat until nearly to a boil.
Thicken with a mixture of 3 tbsp cornstarch and ½ cup milk. Let come to a boil.
Add 1 tsp vanilla. This sauce can be made a day ahead and warmed up again.
Add rum or brandy to taste if desired.
Enjoy!
(The McReid house believes it is perfectly acceptable to lick out your bowl!)
Monday, February 19, 2018
Recipe #114: Jane's Trifle
Sponge Jelly roll or a packet of miniature rolls
Packet of sliced frozen strawberries
Bird's custard powder
Rum extract
3 cups Milk
Whipping cream
Break up the jelly roll(s) and place in the bottom of your container.
Add 1 tsp of rum extract or some sherry (optional).
After defrosting the strawberries pour them plus the juice over the cake mixture.
Make the custard.
Mix 3 Tablespoons of custard powder with a little milk into a paste.
Then add 3 cups of warm milk.
Heat stirring continually on the stove.
When it is thick pour it over the cake.
Whip cream until standing in peaks and put on top when the custard is cool.
Packet of sliced frozen strawberries
Bird's custard powder
Rum extract
3 cups Milk
Whipping cream
Break up the jelly roll(s) and place in the bottom of your container.
Add 1 tsp of rum extract or some sherry (optional).
After defrosting the strawberries pour them plus the juice over the cake mixture.
Make the custard.
Mix 3 Tablespoons of custard powder with a little milk into a paste.
Then add 3 cups of warm milk.
Heat stirring continually on the stove.
When it is thick pour it over the cake.
Whip cream until standing in peaks and put on top when the custard is cool.
Recipe #113: Pat’s Graham Crumb/Lemon Desert
Makes 12 servings
Crust:
2 ½ cups Graham cracker crumbs
½ cup very soft butter
Filling:
1 large can chilled Carnation Milk
1 package lemon jelly powder
3/4 cup hot water
1 cup white sugar
The juice of ½ of lemon
Combine crumbs and butter. Press into bottom of 9" x 12" pan and chill.
Pour milk into large bowl and beat until thick. Add sugar, lemon juice and jelly powder. Beat until thoroughly mixed.
Pour mixture over crust and sprinkle more crumbs on top.
Keep refrigerated until about to serve.
Crust:
2 ½ cups Graham cracker crumbs
½ cup very soft butter
Filling:
1 large can chilled Carnation Milk
1 package lemon jelly powder
3/4 cup hot water
1 cup white sugar
The juice of ½ of lemon
Combine crumbs and butter. Press into bottom of 9" x 12" pan and chill.
Pour milk into large bowl and beat until thick. Add sugar, lemon juice and jelly powder. Beat until thoroughly mixed.
Pour mixture over crust and sprinkle more crumbs on top.
Keep refrigerated until about to serve.
Recipe #112: Salmon & Dressing
No directions for the salmon. Good luck with that.
*
Dressing for two pieces of salmon
1 1/2 tablespoons olive oil
2 tablespoons fresh chopped coriander
1/2 teaspoon salt
2 teaspoons chilli powder
Poach salmon in oven or microwave, skin side down.
Serve with steamed fresh vegetables.
Pour dressing over salmon.
*
Dressing for two pieces of salmon
1 1/2 tablespoons olive oil
2 tablespoons fresh chopped coriander
1/2 teaspoon salt
2 teaspoons chilli powder
Poach salmon in oven or microwave, skin side down.
Serve with steamed fresh vegetables.
Pour dressing over salmon.
Recipe #111: Tagliatelle with Garlic Olive Oil
Serves 4
8 oz. fresh tagliatelle
10 garlic cloves, sliced
6 tbsp olive oil
5 tbsp toasted pine nuts
1 cup fresh basil
Parmesan cheese, shaved
Cook the pasta, drain and return to the pot.
Press the garlic with a spoon or the back of a knife. Heat the oil and garlic in a pan on low for 5 minutes. Be careful not to burn the oil or garlic. Remove the garlic and discard.
Pour the oil over the pasta, stir in the pine nuts and serve scattered with torn basil and shaved Parmesan.
8 oz. fresh tagliatelle
10 garlic cloves, sliced
6 tbsp olive oil
5 tbsp toasted pine nuts
1 cup fresh basil
Parmesan cheese, shaved
Cook the pasta, drain and return to the pot.
Press the garlic with a spoon or the back of a knife. Heat the oil and garlic in a pan on low for 5 minutes. Be careful not to burn the oil or garlic. Remove the garlic and discard.
Pour the oil over the pasta, stir in the pine nuts and serve scattered with torn basil and shaved Parmesan.
Recipe #110: Spicy Yellow Pepper-Tomato Soup
Serves 4
1 tablespoon extra virgin olive oil
1 cup red onions
2 yellow peppers
6 cups chicken broth
4 plum tomatoes
6 cloves of garlic
1 ½ teaspoon cumin
1 ½ teaspoon coriander
½ teaspoon cinnamon
pinch of cayenne pepper
½ cup couscous
salt
Chop onion and peppers and sauté in olive oil for five minutes.
Add broth, chopped tomatoes and spices. Bring to the boil and simmer for 20 minutes.
Add couscous and simmer for a further five minutes.
Salt to taste.
1 tablespoon extra virgin olive oil
1 cup red onions
2 yellow peppers
6 cups chicken broth
4 plum tomatoes
6 cloves of garlic
1 ½ teaspoon cumin
1 ½ teaspoon coriander
½ teaspoon cinnamon
pinch of cayenne pepper
½ cup couscous
salt
Chop onion and peppers and sauté in olive oil for five minutes.
Add broth, chopped tomatoes and spices. Bring to the boil and simmer for 20 minutes.
Add couscous and simmer for a further five minutes.
Salt to taste.
Recipe #109: Mediterranean Salad
3 cups Catelli Bistro Fusilli
1 yellow and 1 green pepper, chopped
1/3 cup sliced red onions
6 tbsp chopped parsley
6 – 10 olives
1 1/2 cups cubed feta cheese
8 – 10 cherry tomatoes, cut in half
3/4 cup bottled Italian or favourite dressing
1 yellow and 1 green pepper, chopped
1/3 cup sliced red onions
6 tbsp chopped parsley
6 – 10 olives
1 1/2 cups cubed feta cheese
8 – 10 cherry tomatoes, cut in half
3/4 cup bottled Italian or favourite dressing
Recipe #108: Bill Driedger's Dressing
I have at last found a salad dressing that is tasty, virtually fat free and
the ingredients don't separate. Reuben asked for it. It's just as easy to
spread it around. - Bill Driedger
*
Mix 1 Tablespoon each of oil & flour to make a roux & put aside.
In a small saucepan mix the following and heat until it steams.
1/2 cup lemon juice
1 Tbspn dried parsley
1 tspn each, oregano & salt
1/8 tspn or less cayenne pepper
1/4 tspn garlic powder
1 Tbspn honey
1 Tbspn Dijon mustard
(The original recipe also had 1/4 tspn fennel, not to my taste).
When hot stir in the roux (oil & flour). Stir until creamy.
Refrigerate (it won't thicken) and enjoy.
*
Mix 1 Tablespoon each of oil & flour to make a roux & put aside.
In a small saucepan mix the following and heat until it steams.
1/2 cup lemon juice
1 Tbspn dried parsley
1 tspn each, oregano & salt
1/8 tspn or less cayenne pepper
1/4 tspn garlic powder
1 Tbspn honey
1 Tbspn Dijon mustard
(The original recipe also had 1/4 tspn fennel, not to my taste).
When hot stir in the roux (oil & flour). Stir until creamy.
Refrigerate (it won't thicken) and enjoy.
Sunday, February 18, 2018
Recipe #107: Bill's Favourite Salad Dressing
1 can sweetened condensed milk
1/2 cup lemon juice or vinegar
1/2 cup extra virgin olive oil
1 egg
1 tsp dry mustard
1 tsp salt
the mere hint of cayenne pepper
Place everything in a suitable bowl and beat like mad until everything is blended in and the mixture thickens - about two minutes.
Pour into a glass jar (or two) and refrigerate.
1/2 cup lemon juice or vinegar
1/2 cup extra virgin olive oil
1 egg
1 tsp dry mustard
1 tsp salt
the mere hint of cayenne pepper
Place everything in a suitable bowl and beat like mad until everything is blended in and the mixture thickens - about two minutes.
Pour into a glass jar (or two) and refrigerate.
Recipe #106: Carrot Salad
2 pounds of carrots
1/2 green pepper
1/2 onion
1 tin of tomato soup, undiluted
1 cup white sugar
2/3 cup of extra virgin olive oil
1/2 cup of vinegar
1 teaspoon dry mustard
salt and pepper to taste
Peel and slice the carrots, place into boiling water, bring them back to the boil for about four minutes - or until just starting to become tender.
Drain and cover with cold water twice to prevent further cooking. When cool, drain off water and add finely chopped pepper and onion.
Combine the dressing ingredients.
Beat with an egg beater and pour half of the dressing over cooled carrot mixture.
Mix thoroughly. Bottle the other half as a general salad dressing.
1/2 green pepper
1/2 onion
1 tin of tomato soup, undiluted
1 cup white sugar
2/3 cup of extra virgin olive oil
1/2 cup of vinegar
1 teaspoon dry mustard
salt and pepper to taste
Peel and slice the carrots, place into boiling water, bring them back to the boil for about four minutes - or until just starting to become tender.
Drain and cover with cold water twice to prevent further cooking. When cool, drain off water and add finely chopped pepper and onion.
Combine the dressing ingredients.
Beat with an egg beater and pour half of the dressing over cooled carrot mixture.
Mix thoroughly. Bottle the other half as a general salad dressing.
Recipe #105: Mary L's Broccoli Salad
by Mary (Tapscott) Lacey
1 bunch of broccoli flowerettes cut into small pieces
1/2 cup diced red onion
1/2 cup rasins pre-soaked in hot water
1/2 cup whole cashews
3/4 cup bacon bits - 7 rashers fried crisp and crumbles
Dressing
1/4 cup salad dressing or mayonnaise
1/4 cup plain yogurt
1 Tbsp apple cider of red wine vinegar
2 Tbsp white sugar
1 bunch of broccoli flowerettes cut into small pieces
1/2 cup diced red onion
1/2 cup rasins pre-soaked in hot water
1/2 cup whole cashews
3/4 cup bacon bits - 7 rashers fried crisp and crumbles
Dressing
1/4 cup salad dressing or mayonnaise
1/4 cup plain yogurt
1 Tbsp apple cider of red wine vinegar
2 Tbsp white sugar
Recipe #104: Broccoli Salad
Makes 6 servings
1 bunch of broccoli florets
1 medium red union
½ cup shelled sunflower seeds
½ cup raisins
½ cup crumbled feta cheese
DRESSING
½ cup yogurt
1/4 cup mayonnaise
2 tbsp white sugar
1 tbsp lemon juice
salt and pepper
In bowl, combine broccoli, red onions, sunflower seeds and feta cheese.
Dressing: In small bowl. Stir together yogurt, mayonnaise, sugar, and lemon juice. Pour over the salad and toss.
Season with salt and pepper to taste.
Cover and refrigerate for two hours to 1 day.
1 bunch of broccoli florets
1 medium red union
½ cup shelled sunflower seeds
½ cup raisins
½ cup crumbled feta cheese
DRESSING
½ cup yogurt
1/4 cup mayonnaise
2 tbsp white sugar
1 tbsp lemon juice
salt and pepper
In bowl, combine broccoli, red onions, sunflower seeds and feta cheese.
Dressing: In small bowl. Stir together yogurt, mayonnaise, sugar, and lemon juice. Pour over the salad and toss.
Season with salt and pepper to taste.
Cover and refrigerate for two hours to 1 day.
Recipe #103: Greek Salad
Serves 4
1 head lettuce
3 medium size field tomatoes
1 medium onion
1/2 English cucumber
1 green pepper
4 oz feta cheese
In cup extra virgin olive oil
3 tbsp vinegar
1/2 tsp. salt
1 tbsp. oregano
16 Greek olives
Wash all ingredients.
Chop lettuce and place in salad bowl. Add chopped onions, green peppers, cucumbers and wedged tomatoes. Add oil, vinegar salt and oregano.
Crumble and add Feta cheese. Mix ingredients well and serve.
1 head lettuce
3 medium size field tomatoes
1 medium onion
1/2 English cucumber
1 green pepper
4 oz feta cheese
In cup extra virgin olive oil
3 tbsp vinegar
1/2 tsp. salt
1 tbsp. oregano
16 Greek olives
Wash all ingredients.
Chop lettuce and place in salad bowl. Add chopped onions, green peppers, cucumbers and wedged tomatoes. Add oil, vinegar salt and oregano.
Crumble and add Feta cheese. Mix ingredients well and serve.
Saturday, February 17, 2018
Recipe #102: Bill Driedger's Vegi Chili
Date: Sun, 13 Sep 1998 09:49:59 0700
From: Bill Driedger
To: CMC
Subject: Vegi Chili Recipe
For those interested in fine foods, my new recipe for a vegetable chili.
Those who hate food, please discard.
Sauté until soft,
1 chopped onion
2 crushed garlic cloves
Add to above and simmer for half an hour,
1 green pepper, coarsely chopped
2 stalks celery, sliced
1/2 teaspoon salt
fresh ground pepper
1 teaspoon dry mustard
1 teaspoon Wstrshir sauce
Add & simmer for at least an hour
1 can condensed tomato soup
half cup sliced mushrooms
1 Tablespoon each, brown sugar, apple cider vinegar, chili powder
28 oz canned kidney beans, drained
Enjoy with coarse home baked bread and a glass of cold milk or yogurt.
Bill Driedger
One writer's goal: Economy, Simplicity, Clarity
From: Bill Driedger
To: CMC
Subject: Vegi Chili Recipe
For those interested in fine foods, my new recipe for a vegetable chili.
Those who hate food, please discard.
Sauté until soft,
1 chopped onion
2 crushed garlic cloves
Add to above and simmer for half an hour,
1 green pepper, coarsely chopped
2 stalks celery, sliced
1/2 teaspoon salt
fresh ground pepper
1 teaspoon dry mustard
1 teaspoon Wstrshir sauce
Add & simmer for at least an hour
1 can condensed tomato soup
half cup sliced mushrooms
1 Tablespoon each, brown sugar, apple cider vinegar, chili powder
28 oz canned kidney beans, drained
Enjoy with coarse home baked bread and a glass of cold milk or yogurt.
Bill Driedger
One writer's goal: Economy, Simplicity, Clarity
Recipe #101: Veggie Joes
Serves 7
1/2 cup red kidney beans, cooked*
(or 2/3 of a 19 oz tin, drained and rinsed)
3 tablespoon extra virgin olive oil
1 large onion
1/3 cups ketchup (or catsup, if you’d rather)
1/2 cup strong flavoured barbecue sauce
1 tablespoon brown sugar
2 tablespoon apple cider vinegar
1 tablespoon prepared mustard
2 teaspoon Worcestershire sauce
2 teaspoons HP sauce
1/4 teaspoon salt
1/2 cup navy beans, cooked*
1 cup rice, cooked
Using dry beans, soak 1 cup of each type of bean separately in lots of cold water for eight hours or longer - they swell as they soak and cannot be oversoaked. Drain, rinse and cover with water. Bring to a boil and let simmer for at least an hour. Drain and rinse in cold water. This should produce 2 1/2 to 3 cups of cooked beans per type.
Mash the kidney beans and ½ the navy beans separately in a 9"x13" baking dish. Place the whole beans in one end, crush them in the middle of the dish and pile the crushed beans in the other end. Use the bottom of a sturdy 4 oz juice glass to do the crushing.
Place the crushed beans in a large mixing bowl and mix in the olive oil.
Chop the onions medium fine - have a little cry then carry on, thoroughly mixing the onions in with the beans.
Mix the remaining ingredients–sans whole navy beans and rice–together and add to the blend.
Mix this thoroughly.
Add the rest of the navy beans and rice and again, mix thoroughly.
Heat in a microwave oven or in a sauce pan until hot, but do not cook.
1/2 cup red kidney beans, cooked*
(or 2/3 of a 19 oz tin, drained and rinsed)
3 tablespoon extra virgin olive oil
1 large onion
1/3 cups ketchup (or catsup, if you’d rather)
1/2 cup strong flavoured barbecue sauce
1 tablespoon brown sugar
2 tablespoon apple cider vinegar
1 tablespoon prepared mustard
2 teaspoon Worcestershire sauce
2 teaspoons HP sauce
1/4 teaspoon salt
1/2 cup navy beans, cooked*
1 cup rice, cooked
Using dry beans, soak 1 cup of each type of bean separately in lots of cold water for eight hours or longer - they swell as they soak and cannot be oversoaked. Drain, rinse and cover with water. Bring to a boil and let simmer for at least an hour. Drain and rinse in cold water. This should produce 2 1/2 to 3 cups of cooked beans per type.
Mash the kidney beans and ½ the navy beans separately in a 9"x13" baking dish. Place the whole beans in one end, crush them in the middle of the dish and pile the crushed beans in the other end. Use the bottom of a sturdy 4 oz juice glass to do the crushing.
Place the crushed beans in a large mixing bowl and mix in the olive oil.
Chop the onions medium fine - have a little cry then carry on, thoroughly mixing the onions in with the beans.
Mix the remaining ingredients–sans whole navy beans and rice–together and add to the blend.
Mix this thoroughly.
Add the rest of the navy beans and rice and again, mix thoroughly.
Heat in a microwave oven or in a sauce pan until hot, but do not cook.
Recipe #100: Veggie Pot Pie
2 tablespoons butter
4 cups Sliced carrots
3 cups sliced parsnips
3 cups sliced mushrooms
2 onions, chopped
2 cloves garlic, minced
1 teaspoon dried tarragon
112 teaspoon each salt and pepper
2 cups frozen peas
1 can (19 ounces) corn kernels, drained (or 2 cups frozen)
3 tablespoons all-purpose flour
SAUCE
3 tablespoons butter
1/2 cup all-purpose flour
2 cups hot milk
1 cup vegetable stock
2 tablespoons Dijon mustard
1½ teaspoon grated lemon rind
Pinch each salt and pepper
PASTRY
2 cups all-purpose flour
½ teaspoon each salt and dried tarragon
Pinch pepper Pinch
1 cup butter cubed
1 egg
I teaspoon vinegar
Ice water
1 tablespoons milk
Pastry: In a bowl, stir together flour, salt, tarragon and pepper. Using pastry blender or two knives, cut in butter and shortening until in fine crumbs with a few larger pieces. In measuring cup and using fork, beat egg with vinegar; add enough ice water to make 112 cup (125 mL). Pour over flour mixture all at once; stir with fork just until dough holds together. Press into disc; wrap and refrigerate for 30 minutes.
Meanwhile, in large shallow Dutch oven, melt butter over medium heat. Add carrots, parsnips, mushrooms, onions, garlic, tarragon, salt and pepper; cover and cook for about 12 minutes or just until carrots begin to soften. Uncover and cook, stirring, for 3 to 5 minutes or until moisture is evaporated. Transfer to large bowl; let cool.
Sauce: In same pan, melt butter over medium heat; stir in flour and cook, stirring for 1 minute, without browning. Gradually whisk in milk and vegetable stock; bring to boil, whisking constantly. Reduce heat to medium-low; cook, whisking often, for about 15 minutes or until thickened to consistency of pudding. Whisk in mustard, lemon rind, salt and pepper. Place plastic wrap or waxed paper directly on surface; let cool.
Add peas, corn and flour to vegetable mixture in bowl, stirring gently to mix. Pour cooled sauce over top, stirring to coat. Pour into 10-cup oval or 13 x 9-inch glass baking dish. Set aside.
On lightly floured surface, roll out chilled pastry to 1/4-inch thick oval or rectangle. Place over vegetable mixture, trimming to leave 1-inch overhang. Reserve scraps. Pinch edges of pastry over rim of dish to seal and flute.
Reroll reserved scraps. Using 1-1/2-inch star-shaped cookie cutter, cut out shapes. Arrange on waxed paper-lined baking sheet. Brush cutouts and pastry top with milk. Cut three 1-1/2-inch stars out of pastry top; brush stars with milk. Slash steam vents in remaining top. Arrange cutouts decoratively over top.
Bake in 400'F oven for 50 to 60 minutes or until pastry is golden and filling is bubbling. Let stand for 15 minutes before serving. Makes 10 servings.
Tip. When preparing the pot pie, be sure not to overcook the vegetables initially because they will cook further while baking.
4 cups Sliced carrots
3 cups sliced parsnips
3 cups sliced mushrooms
2 onions, chopped
2 cloves garlic, minced
1 teaspoon dried tarragon
112 teaspoon each salt and pepper
2 cups frozen peas
1 can (19 ounces) corn kernels, drained (or 2 cups frozen)
3 tablespoons all-purpose flour
SAUCE
3 tablespoons butter
1/2 cup all-purpose flour
2 cups hot milk
1 cup vegetable stock
2 tablespoons Dijon mustard
1½ teaspoon grated lemon rind
Pinch each salt and pepper
PASTRY
2 cups all-purpose flour
½ teaspoon each salt and dried tarragon
Pinch pepper Pinch
1 cup butter cubed
1 egg
I teaspoon vinegar
Ice water
1 tablespoons milk
Pastry: In a bowl, stir together flour, salt, tarragon and pepper. Using pastry blender or two knives, cut in butter and shortening until in fine crumbs with a few larger pieces. In measuring cup and using fork, beat egg with vinegar; add enough ice water to make 112 cup (125 mL). Pour over flour mixture all at once; stir with fork just until dough holds together. Press into disc; wrap and refrigerate for 30 minutes.
Meanwhile, in large shallow Dutch oven, melt butter over medium heat. Add carrots, parsnips, mushrooms, onions, garlic, tarragon, salt and pepper; cover and cook for about 12 minutes or just until carrots begin to soften. Uncover and cook, stirring, for 3 to 5 minutes or until moisture is evaporated. Transfer to large bowl; let cool.
Sauce: In same pan, melt butter over medium heat; stir in flour and cook, stirring for 1 minute, without browning. Gradually whisk in milk and vegetable stock; bring to boil, whisking constantly. Reduce heat to medium-low; cook, whisking often, for about 15 minutes or until thickened to consistency of pudding. Whisk in mustard, lemon rind, salt and pepper. Place plastic wrap or waxed paper directly on surface; let cool.
Add peas, corn and flour to vegetable mixture in bowl, stirring gently to mix. Pour cooled sauce over top, stirring to coat. Pour into 10-cup oval or 13 x 9-inch glass baking dish. Set aside.
On lightly floured surface, roll out chilled pastry to 1/4-inch thick oval or rectangle. Place over vegetable mixture, trimming to leave 1-inch overhang. Reserve scraps. Pinch edges of pastry over rim of dish to seal and flute.
Reroll reserved scraps. Using 1-1/2-inch star-shaped cookie cutter, cut out shapes. Arrange on waxed paper-lined baking sheet. Brush cutouts and pastry top with milk. Cut three 1-1/2-inch stars out of pastry top; brush stars with milk. Slash steam vents in remaining top. Arrange cutouts decoratively over top.
Bake in 400'F oven for 50 to 60 minutes or until pastry is golden and filling is bubbling. Let stand for 15 minutes before serving. Makes 10 servings.
Tip. When preparing the pot pie, be sure not to overcook the vegetables initially because they will cook further while baking.
Recipe #99: Sweet Potato Pie
3 medium sweet potatoes (yams)
¾ cups butter
2 ½ cups sugar
1 teaspoon cinnamon
1 tablespoon vanilla
1 teaspoon nutmeg
3 eggs
1 can – 14 ounces – evaporated milk
1 pie crusts – 9 inches.
Boil the potatoes and mash together with the butter. Add sugar, cinnamon, vanilla and nutmeg.
In a separate bowl beat the eggs and milk. Pour this over the potato mixture and stir together.
Pour into the pie shells.
Bake for 45 minutes at 400 degrees.
¾ cups butter
2 ½ cups sugar
1 teaspoon cinnamon
1 tablespoon vanilla
1 teaspoon nutmeg
3 eggs
1 can – 14 ounces – evaporated milk
1 pie crusts – 9 inches.
Boil the potatoes and mash together with the butter. Add sugar, cinnamon, vanilla and nutmeg.
In a separate bowl beat the eggs and milk. Pour this over the potato mixture and stir together.
Pour into the pie shells.
Bake for 45 minutes at 400 degrees.
Thursday, February 15, 2018
Recipe #98: Rice Pudding
From the kitchen of Pat Lamb.
*
1/2 Cup Rice (preferably short grain)
1 Cup Boiling water
1/3 Cup Sugar
1 Tsp. Cornstarch
1 Pinch Salt
4 Cups Milk
1 Cup Cream
1/2 Cup Raisins
2 Egg Yolks
1 Tsp. Pure vanilla extract
2 Tbsp. Butter
1 Tbsp. Cinnamon
1 Dash Nutmeg to taste
Combine rice with boiling water in a medium saucepan. Cover. Simmer gently 15 minutes or until water is absorbed.
Combine sugar with cornstarch and salt. Whisk in 1 cup of milk. Stir until smooth. Add sugar mixture along with remaining milk and cream to the saucepan with the rice. Combine well. Add nutmeg and raisins. Stirring steadily, bring to a boil. Cover, reduce heat to the barest simmer, stir occasionally.
Cook 1 to 1 1/2 hours or until mixture is no longer liquidy but very creamy.
Beat egg yolks. Remove pudding from heat. Whisk a little of the pudding into the yolks.
Add yolk mixture to rest of pudding.
Cook 1 minute. Remove from heat again, stir in vanilla and butter.
Transfer to an attractive serving bowl and sprinkle top with cinnamon.
Serve hot or cold.
*
1/2 Cup Rice (preferably short grain)
1 Cup Boiling water
1/3 Cup Sugar
1 Tsp. Cornstarch
1 Pinch Salt
4 Cups Milk
1 Cup Cream
1/2 Cup Raisins
2 Egg Yolks
1 Tsp. Pure vanilla extract
2 Tbsp. Butter
1 Tbsp. Cinnamon
1 Dash Nutmeg to taste
Combine rice with boiling water in a medium saucepan. Cover. Simmer gently 15 minutes or until water is absorbed.
Combine sugar with cornstarch and salt. Whisk in 1 cup of milk. Stir until smooth. Add sugar mixture along with remaining milk and cream to the saucepan with the rice. Combine well. Add nutmeg and raisins. Stirring steadily, bring to a boil. Cover, reduce heat to the barest simmer, stir occasionally.
Cook 1 to 1 1/2 hours or until mixture is no longer liquidy but very creamy.
Beat egg yolks. Remove pudding from heat. Whisk a little of the pudding into the yolks.
Add yolk mixture to rest of pudding.
Cook 1 minute. Remove from heat again, stir in vanilla and butter.
Transfer to an attractive serving bowl and sprinkle top with cinnamon.
Serve hot or cold.
Recipe #97: Jean's Bread Pudding
1 cup buttered bread, cubed
2 cups hot milk
1 egg
1/4 cup sugar
1/4 tsp salt
1 tbsp butter
1/2 tsp. vanilla
Add bread to milk; let stand until soft.
Beat eggs slightly; add sugar, salt and milk mix; beat until very smooth.
Add butter and vanilla.
Pour into buttered baking dish; oven poach until firm, about 1 hour @ 325F.
2 cups hot milk
1 egg
1/4 cup sugar
1/4 tsp salt
1 tbsp butter
1/2 tsp. vanilla
Add bread to milk; let stand until soft.
Beat eggs slightly; add sugar, salt and milk mix; beat until very smooth.
Add butter and vanilla.
Pour into buttered baking dish; oven poach until firm, about 1 hour @ 325F.
Recipe #96: Crock Pot Veggie Joe
The veggie version of the large-scale sloppy joe recipe for the Black Creek MCC Sale.
*
Serves 20
4 cups cooked red kidney beans*
_ cup extra virgin olive oil
3 large onions
1 cup ketchup (or catsup, if you’d rather)
1½ cup barbecue sauce
3 tablespoon brown sugar
_ cup apple cider vinegar
2 tablespoon prepared mustard
1 tablespoon Worcestershire sauce
1 tablespoon HP sauce
1 teaspoon salt
4 cup cooked navy beans*
5 cups cooked rice
* Soak 1½ cups of each type of bean separately in lots of cold water for twelve hours or longer—they swell as they soak. Drain, rinse and cover with water. Bring to a boil and let simmer for one to one and a half hour. Drain, rinse with cold water and drain, until beans are cool. This will produce about 4 cups of cooked beans per type.
Crush the kidney beans in a 9"x13" baking dish. Use the bottom of a sturdy 4 oz juice glass to do the crushing.
Place the crushed beans in a large mixing bowl and mix in the olive oil.
Chop the onions finely—have a little cry then carry on, thoroughly mixing the onions with the crushed beans. Transfer to a Dutch oven.
Mix the remaining ingredients–sans navy beans and rice–together in a mixing bowl, then add to the beans and onions and continue to mix.
Add the navy beans—1/2 crushed, ½ whole—and mix thoroughly.
Add the rice, and again mix thoroughly.
Place in crock pot, to be heated on the day of the sale.
*
Serves 20
4 cups cooked red kidney beans*
_ cup extra virgin olive oil
3 large onions
1 cup ketchup (or catsup, if you’d rather)
1½ cup barbecue sauce
3 tablespoon brown sugar
_ cup apple cider vinegar
2 tablespoon prepared mustard
1 tablespoon Worcestershire sauce
1 tablespoon HP sauce
1 teaspoon salt
4 cup cooked navy beans*
5 cups cooked rice
* Soak 1½ cups of each type of bean separately in lots of cold water for twelve hours or longer—they swell as they soak. Drain, rinse and cover with water. Bring to a boil and let simmer for one to one and a half hour. Drain, rinse with cold water and drain, until beans are cool. This will produce about 4 cups of cooked beans per type.
Crush the kidney beans in a 9"x13" baking dish. Use the bottom of a sturdy 4 oz juice glass to do the crushing.
Place the crushed beans in a large mixing bowl and mix in the olive oil.
Chop the onions finely—have a little cry then carry on, thoroughly mixing the onions with the crushed beans. Transfer to a Dutch oven.
Mix the remaining ingredients–sans navy beans and rice–together in a mixing bowl, then add to the beans and onions and continue to mix.
Add the navy beans—1/2 crushed, ½ whole—and mix thoroughly.
Add the rice, and again mix thoroughly.
Place in crock pot, to be heated on the day of the sale.
Recipe #95: Créme Brulée
Source: Cooks Illustrated Magazine 1995
*
1 Tbsp. Butter, softened
6 Large Egg yolks, chilled
6 Tbsps. Granulated sugar
1 1/2 Cups Heavy whipping cream, chilled
1 Tsp. Almond extract
1 Cup Golden brown Sugar
Adjust oven rack to center position and preheat oven to 275F.
Butter 6 1/2 cup ramekins or 6 2/3 cup custard cups and set them in a glass baking dish.
Whisk yolks in a medium bowl until slightly thickened. Add white sugar and whisk until dissolved.
Whisk in cream and almond extract then pour mixture into prepared ramekins, fill to about 2/3 full.
Set baking dish on oven rack and pour warm water into the dish (being careful not to spill any into the custard cups) Fill to where the water comes at least half way up on the ramekins.
Bake uncovered until custards are just barely set (about 55 minutes).
Remove baking pan from oven and let ramekins cool to room temperature. When cooled, place ramekins in refrigerator to chill.
Right before your ready to serve, place a generous amount of brown sugar on top of each custard cup.
Try and spread evenly over the top.
Preheat oven to broiler.
In same glass dish you cooked the custard, place the custards back in empty dish then surround all with ice.
Put in the broiler and WATCH CAREFULLY this will burn very easily.
ENJOY!
*
1 Tbsp. Butter, softened
6 Large Egg yolks, chilled
6 Tbsps. Granulated sugar
1 1/2 Cups Heavy whipping cream, chilled
1 Tsp. Almond extract
1 Cup Golden brown Sugar
Adjust oven rack to center position and preheat oven to 275F.
Butter 6 1/2 cup ramekins or 6 2/3 cup custard cups and set them in a glass baking dish.
Whisk yolks in a medium bowl until slightly thickened. Add white sugar and whisk until dissolved.
Whisk in cream and almond extract then pour mixture into prepared ramekins, fill to about 2/3 full.
Set baking dish on oven rack and pour warm water into the dish (being careful not to spill any into the custard cups) Fill to where the water comes at least half way up on the ramekins.
Bake uncovered until custards are just barely set (about 55 minutes).
Remove baking pan from oven and let ramekins cool to room temperature. When cooled, place ramekins in refrigerator to chill.
Right before your ready to serve, place a generous amount of brown sugar on top of each custard cup.
Try and spread evenly over the top.
Preheat oven to broiler.
In same glass dish you cooked the custard, place the custards back in empty dish then surround all with ice.
Put in the broiler and WATCH CAREFULLY this will burn very easily.
ENJOY!
Recipe #94: Apple Crisp
3 cups sliced apples
1 tbsp flour
1/4 cup sugar
1 tsp cinnamon
1/8 tsp salt
1 tbsp water
½ cup rolled oats
1/4 tsp salt
1/4 cup butter
1/3 cup brown sugar
8x12 inch pan
35 min @ 375F
1 tbsp flour
1/4 cup sugar
1 tsp cinnamon
1/8 tsp salt
1 tbsp water
½ cup rolled oats
1/4 tsp salt
1/4 cup butter
1/3 cup brown sugar
8x12 inch pan
35 min @ 375F
Monday, February 12, 2018
Recipe #93: MCEC Veggie Soup
A variant on the MCEC soup posted earlier.
*
Serves 8
1 large onion
2 stalks celery
1 cup green pepper
1 cup red pepper
Apple juice
1 tsp salt
1 tbsp sugar
1/2 tsp pepper
1/2 pkge Lipton onion soup mix
1 tbsp dry parsley
2 cups potato cubes
28 oz tin of tomatoes, chopped
3 cups hot water
1 tin beef consume soup
1/3 head chopped cabbage
In a Dutch oven, sauté onion, celery & peppers in apple juice.
Mix in salt, sugar, pepper, soup mix, parsley, potato and tomatoes. Add water & soup and simmer for 1/2 hour.
Add cabbage and simmer for another hour.
Enjoy.
*
Serves 8
1 large onion
2 stalks celery
1 cup green pepper
1 cup red pepper
Apple juice
1 tsp salt
1 tbsp sugar
1/2 tsp pepper
1/2 pkge Lipton onion soup mix
1 tbsp dry parsley
2 cups potato cubes
28 oz tin of tomatoes, chopped
3 cups hot water
1 tin beef consume soup
1/3 head chopped cabbage
In a Dutch oven, sauté onion, celery & peppers in apple juice.
Mix in salt, sugar, pepper, soup mix, parsley, potato and tomatoes. Add water & soup and simmer for 1/2 hour.
Add cabbage and simmer for another hour.
Enjoy.
Recipe #92: Sloppy Joes
The purpose of this recipe is to get A LOT of sloppy joe mix ... so they can be sold at the annual Black Creek Sale in Toronto to raise funds for Mennonite Central Committee development activities around the world. That's why it makes A LOT of sloppy joe mix ... and why it says water will be added later....
*
5 pounds of ground beef
3 onions
2 cups of catsup (or ketchup)
½ cup of brown sugar
½ cup vinegar
3 tablespoons of mustard
1 tablespoon Worcestershire sauce
1 tablespoon salt
4 cups of cooked rice
This mixture will be quite thick. We will add water to thin it at the sale.
Thank you.
*
5 pounds of ground beef
3 onions
2 cups of catsup (or ketchup)
½ cup of brown sugar
½ cup vinegar
3 tablespoons of mustard
1 tablespoon Worcestershire sauce
1 tablespoon salt
4 cups of cooked rice
This mixture will be quite thick. We will add water to thin it at the sale.
Thank you.
Recipe #91: Roasted Garlic
Heads of garlic, whole
Olive oil
Salt and pepper
Cut the tops off the garlic heads and drizzle with olive oil. Season with salt and pepper.
Place in a roasting pan and roast, uncovered, 40 to 50 minutes at 375F.
Baste until golden.
Serve whole at the table, with a knife to remove cloves and spread on bread.
Olive oil
Salt and pepper
Cut the tops off the garlic heads and drizzle with olive oil. Season with salt and pepper.
Place in a roasting pan and roast, uncovered, 40 to 50 minutes at 375F.
Baste until golden.
Serve whole at the table, with a knife to remove cloves and spread on bread.
Sunday, February 11, 2018
Recipe #90: Celery & Buttermilk Soup
Serves 6
1 head Celery, leaves intact, coarsely chopped
1 med. Onion, sliced finely
2 peeled shallots, sliced finely
2 cloves garlic, crushed
2 Tablespoons Celery Seed
1 med. Idaho Potato, sliced finely
Sweet Butter, 3 ounces
Salt and Pepper
Place onion, shallots, garlic, potato, butter, and water in a non reactive pot. Bring to a simmer and stir occasionally until potatoes are soft. If water evaporates during method, add a bit more to over.
Add celery and celery seed to pot. Add enough water to just cover vegetables. Bring to a boil, stirring so nothing sticks.
When celery is soft but still slightly crunchy, puree as quickly as possible with a food mill, processor or blender. Moving quickly will ensure a bright green color and fresh celery flavor.
Pour pureed soup into a stainless steel bowl and place metal bowl in a larger bowl filled with ice. Chill thoroughly.
Season with salt and pepper to taste. Gradually add buttermilk to taste, to give the soup a dose of acidity but not enough to overpower the celery flavor.
Serve chilled with chopped chives and whole celery leaves.
1 head Celery, leaves intact, coarsely chopped
1 med. Onion, sliced finely
2 peeled shallots, sliced finely
2 cloves garlic, crushed
2 Tablespoons Celery Seed
1 med. Idaho Potato, sliced finely
Sweet Butter, 3 ounces
Salt and Pepper
Place onion, shallots, garlic, potato, butter, and water in a non reactive pot. Bring to a simmer and stir occasionally until potatoes are soft. If water evaporates during method, add a bit more to over.
Add celery and celery seed to pot. Add enough water to just cover vegetables. Bring to a boil, stirring so nothing sticks.
When celery is soft but still slightly crunchy, puree as quickly as possible with a food mill, processor or blender. Moving quickly will ensure a bright green color and fresh celery flavor.
Pour pureed soup into a stainless steel bowl and place metal bowl in a larger bowl filled with ice. Chill thoroughly.
Season with salt and pepper to taste. Gradually add buttermilk to taste, to give the soup a dose of acidity but not enough to overpower the celery flavor.
Serve chilled with chopped chives and whole celery leaves.
Recipe #89: Essex House French Toast
1-2 loaves braided egg bread
3 eggs
1 cup milk
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon vanilla
¼ teaspoon salt
Icing sugar
Whisk eggs, add milk, cinnamon, nutmeg, vanilla, and salt, whisking well.
Slice bread as thick as the depth of 9" by 13" baking pan, placing slices in the pan so they snugly fill it.
Pour liquid mixture evenly over the bread, cover with wrap and refrigerate overnight.
If desired, garnish with sliced apple or other fruit.
Sprinkle with cinnamon and brown sugar.
Bake in a pre-heated oven at 350 degrees for 30 minutes.
When serving, sprinkle lightly with icing sugar.
3 eggs
1 cup milk
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon vanilla
¼ teaspoon salt
Icing sugar
Whisk eggs, add milk, cinnamon, nutmeg, vanilla, and salt, whisking well.
Slice bread as thick as the depth of 9" by 13" baking pan, placing slices in the pan so they snugly fill it.
Pour liquid mixture evenly over the bread, cover with wrap and refrigerate overnight.
If desired, garnish with sliced apple or other fruit.
Sprinkle with cinnamon and brown sugar.
Bake in a pre-heated oven at 350 degrees for 30 minutes.
When serving, sprinkle lightly with icing sugar.
Recipe #88: Laurel’s Kitchen Granola
Source says, "p-88."
*
4 cups rolled oats
1/2 cup chopped nuts
1 cup wheat germ
1/2 cup raisins &/or
chopped dried fruit
1/2 cup honey
Optional - 1 cup bran
- up to 1/2 cup e.v. olive oil &/or butter
- 1 cup shredded coconut
Warm the honey and stir into rolled oats in a mixing bowl.
Toast the oats in a big baking pan in the oven at 300 degrees. Stir frequently until they just start to turn golden, add nuts and toast some more, then add wheat germ and toast briefly.
Remove pan from oven and stir in raising and/or dried fruit (and bran) and let cool.
If oil, butter, or coconut is added, store in the refrigerator.
*
4 cups rolled oats
1/2 cup chopped nuts
1 cup wheat germ
1/2 cup raisins &/or
chopped dried fruit
1/2 cup honey
Optional - 1 cup bran
- up to 1/2 cup e.v. olive oil &/or butter
- 1 cup shredded coconut
Warm the honey and stir into rolled oats in a mixing bowl.
Toast the oats in a big baking pan in the oven at 300 degrees. Stir frequently until they just start to turn golden, add nuts and toast some more, then add wheat germ and toast briefly.
Remove pan from oven and stir in raising and/or dried fruit (and bran) and let cool.
If oil, butter, or coconut is added, store in the refrigerator.
Recipe #87: Jean's Granola
3½ cups rolled oats
1 cup barley flakes
1 cup wheat flakes
2/3 cup wheat bran
2/3 cup oat bran
½ cup wheat germ
½ cup unsalted sun flower seeds
½ cup unsweetened shredded coconut
½ cup sliced almonds
1/3 cup honey
1/4 cup virgin olive oil
½ cup raisins
Bake at 350 degrees for about 20 minutes.
Refrigerate
16 servings
1 cup barley flakes
1 cup wheat flakes
2/3 cup wheat bran
2/3 cup oat bran
½ cup wheat germ
½ cup unsalted sun flower seeds
½ cup unsweetened shredded coconut
½ cup sliced almonds
1/3 cup honey
1/4 cup virgin olive oil
½ cup raisins
Bake at 350 degrees for about 20 minutes.
Refrigerate
16 servings
Recipe #86: Bill’s Special Granola
In a large bowl mix together:
3 cups coarse rolled oats
2 cups quick oats
½ cup chopped walnuts
½ cup brown sugar
¼ cup sesame seeds
½ cup sunflower seeds½ cup shredded coconut
1 cup grape nuts
In a Dutch oven heat over low heat:
4 tbsp e-v Olive oil
¼ lb butter
½ cup of honey
1 Tbsp molasses
½ Tbsp vanilla
¼ tsp salt
Stir together thoroughly with wooden spoon.
Bake about 25 minutes @ 300 degrees
When cool break up clumps and mix in
1 cup raisins
½ cup wheat germ
Store in the refrigerator
3 cups coarse rolled oats
2 cups quick oats
½ cup chopped walnuts
½ cup brown sugar
¼ cup sesame seeds
½ cup sunflower seeds½ cup shredded coconut
1 cup grape nuts
In a Dutch oven heat over low heat:
4 tbsp e-v Olive oil
¼ lb butter
½ cup of honey
1 Tbsp molasses
½ Tbsp vanilla
¼ tsp salt
Stir together thoroughly with wooden spoon.
Bake about 25 minutes @ 300 degrees
When cool break up clumps and mix in
1 cup raisins
½ cup wheat germ
Store in the refrigerator
Recipe #85: Stuffings
Two stuffing recipes here. The second is called "Italian Style Stuffing" and the first has no name.
*
1 package frozen spinach
½ cup chicken broth
1 lb sausage
½ cup brandy
¼ lb chicken/turkey livers
1 t brandy
1 cup dripping/butter
1 t salt
1 cup chopped onions
½ t rosemary, crumbled
½ cup bread crumbs
½ cup blanched almonds
½ t mint flakes
1/3 cup grated Parmesan cheese
½ t nutmeg
Drain spinach.
Brown sausage, cut into small pieces, add to skillet when sausage is ½ cooked. Remove meats, set aside.
Add butter to drippings to make 1 cup. Add onions, rosemary, mint flakes & nutmeg. Cook slowly until onion is soft but not browned.
Add chicken broth, brandy, salt, pepper & spinach. Heat until simmering, then pour over bread crumbs. Toss to moisten evenly. Stir in almonds & cheese.
Bake in casserole (325F) for 1 hour. Yields 2 1/3 cups.
*
Italian Style Stuffing
1 large yellow onion chopped
4 ribs celery chopped
1 bulb fennel thinly sliced
1½ lb Italian sausage
1 can black pitted olives chopped
½ cup butter
2 T olive oil
2 T fresh oregano chopped
2 T fresh basil chopped
8-10 cup crusty Italian/French bread cubes
1 cup chicken broth
Salt and pepper to taste
Sauté onion, celery & fennel in butter until softened, add herbs then set aside. Crumble and brown sausage in olive oil and set aside.
Mix all other ingredients together with the broth, season with salt and pepper. Stuff turkey, if there is any extra bake the leftover stuffing in a small casserole covered with foil for 1 hour.
Uncover and baste the casserole with pan drippings and cook for an additional 15 minutes.
*
1 package frozen spinach
½ cup chicken broth
1 lb sausage
½ cup brandy
¼ lb chicken/turkey livers
1 t brandy
1 cup dripping/butter
1 t salt
1 cup chopped onions
½ t rosemary, crumbled
½ cup bread crumbs
½ cup blanched almonds
½ t mint flakes
1/3 cup grated Parmesan cheese
½ t nutmeg
Drain spinach.
Brown sausage, cut into small pieces, add to skillet when sausage is ½ cooked. Remove meats, set aside.
Add butter to drippings to make 1 cup. Add onions, rosemary, mint flakes & nutmeg. Cook slowly until onion is soft but not browned.
Add chicken broth, brandy, salt, pepper & spinach. Heat until simmering, then pour over bread crumbs. Toss to moisten evenly. Stir in almonds & cheese.
Bake in casserole (325F) for 1 hour. Yields 2 1/3 cups.
*
Italian Style Stuffing
1 large yellow onion chopped
4 ribs celery chopped
1 bulb fennel thinly sliced
1½ lb Italian sausage
1 can black pitted olives chopped
½ cup butter
2 T olive oil
2 T fresh oregano chopped
2 T fresh basil chopped
8-10 cup crusty Italian/French bread cubes
1 cup chicken broth
Salt and pepper to taste
Sauté onion, celery & fennel in butter until softened, add herbs then set aside. Crumble and brown sausage in olive oil and set aside.
Mix all other ingredients together with the broth, season with salt and pepper. Stuff turkey, if there is any extra bake the leftover stuffing in a small casserole covered with foil for 1 hour.
Uncover and baste the casserole with pan drippings and cook for an additional 15 minutes.
Recipe #84: Peanut Sauce for Satay
10 dried chilies
10 shallots
¼ cup freshly grated ginger
¼ cup galangal
3 stalks lemon grass
7 oz peanuts roasted
1 t brown sugar
¼ cup tamarind juice
1 cup coconut juice
Blend shallots, chili, ginger, galangal & lemon grass.
Blend peanuts separately.
Heat ½ cup oil & fry grounded ingredients until oil separates from them.
Add crushed peanuts & mix well.
Add sugar, salt, coconut & tamarind.
Stir & mix until gravy is thick & oil rises to top.
10 shallots
¼ cup freshly grated ginger
¼ cup galangal
3 stalks lemon grass
7 oz peanuts roasted
1 t brown sugar
¼ cup tamarind juice
1 cup coconut juice
Blend shallots, chili, ginger, galangal & lemon grass.
Blend peanuts separately.
Heat ½ cup oil & fry grounded ingredients until oil separates from them.
Add crushed peanuts & mix well.
Add sugar, salt, coconut & tamarind.
Stir & mix until gravy is thick & oil rises to top.
Recipe #83: Easy-to-Make Garlic Oil
4 large garlic cloves
1 cup extra virgin olive oil
Mince 4 large garlic cloves and place in a jar with 1 cup of extra virgin olive oil.
Shake well and let stand for several hours to allow the raw garlic to infuse the oil.
Remove the minced garlic from the oil before use.
Garlic oil will keep for two weeks refrigerated.
1 cup extra virgin olive oil
Mince 4 large garlic cloves and place in a jar with 1 cup of extra virgin olive oil.
Shake well and let stand for several hours to allow the raw garlic to infuse the oil.
Remove the minced garlic from the oil before use.
Garlic oil will keep for two weeks refrigerated.
Recipe #82: Fig Butter
Makes about 1 cup.
Spread it on toast on muffins instead of butter; it’s lower in fat and calories and contains calcium,
iron and fibre. Use soft dried figs and remove the tips.
1-1/2 cups chopped dried figs
1 cup orange juice
1 cinnamon stick
1 tsp grated lemon rind
2 tbsp lemon juice
In saucepan, combine figs, orange juice, cinnamon stick, lemon rind and juice.
Cover, bring to boil, reduce heat to medium-low and simmer until figs are very soft, 40 to 50 minutes.
Discard cinnamon stick.
Puree in food processor until smooth.
Spread it on toast on muffins instead of butter; it’s lower in fat and calories and contains calcium,
iron and fibre. Use soft dried figs and remove the tips.
1-1/2 cups chopped dried figs
1 cup orange juice
1 cinnamon stick
1 tsp grated lemon rind
2 tbsp lemon juice
In saucepan, combine figs, orange juice, cinnamon stick, lemon rind and juice.
Cover, bring to boil, reduce heat to medium-low and simmer until figs are very soft, 40 to 50 minutes.
Discard cinnamon stick.
Puree in food processor until smooth.
Recipe #81: Christmas Brown Sauce
For eight people
3 ounces of a butter
2 and a half ounces of plain flower
1 pint of creamy milk
2 ounces of castor sugar
3 or more tablespoons off dark rum or brandy
1 tablespoon of double cream
Place two and a half ounces of butter in the sauce pan with the flour. Pour in the milk and whisk everything together over a medium heat.
As soon is it comes to the simmering point, or becomes sticky turn the heat down to its lowest setting, stir in the sugar and let the sauce cook for 10 minutes.
After that, add the rum, the rest of the butter and the cream.
Pour the hot sauce into a jug, cover the surface with flour, and keep warm until needed.
3 ounces of a butter
2 and a half ounces of plain flower
1 pint of creamy milk
2 ounces of castor sugar
3 or more tablespoons off dark rum or brandy
1 tablespoon of double cream
Place two and a half ounces of butter in the sauce pan with the flour. Pour in the milk and whisk everything together over a medium heat.
As soon is it comes to the simmering point, or becomes sticky turn the heat down to its lowest setting, stir in the sugar and let the sauce cook for 10 minutes.
After that, add the rum, the rest of the butter and the cream.
Pour the hot sauce into a jug, cover the surface with flour, and keep warm until needed.
Saturday, February 10, 2018
Recipe #80: Salmon Fillets with Orange Slices
Maybe bake in oven preheated to 400F for 10-15 minutes?
*
In wok or frying pan lay out slices of pealed oranges.
Lay skinned salmon filets on the oranges and pour the juice of one orange over the filets.
Sprinkle salt, pepper, grated nutmeg, and cover with another layer of sliced oranges.
Pour red wine over the lot and bake in the oven.
Do not over cook.
Serve with new potatoes.
*
In wok or frying pan lay out slices of pealed oranges.
Lay skinned salmon filets on the oranges and pour the juice of one orange over the filets.
Sprinkle salt, pepper, grated nutmeg, and cover with another layer of sliced oranges.
Pour red wine over the lot and bake in the oven.
Do not over cook.
Serve with new potatoes.
Recipe #79: New England Fish Chowder
6 servings
3 slices of bacon
1 cup chopped onion
½ cup celery
½ cup sliced carrot
2 bay leaves
1 teaspoon salt and ¼ teaspoon pepper
½ cup of flour
2 cups of clam juice
1 medium potato
4 cups skim or 1% milk
2 pounds flaky whitefish
¼ cup fresh parsley
Cut the bacon into pieces and fry for three minutes. Add the onion, celery, carrot, bay leaves, salt and pepper and continue frying for five minutes.
Stir in the flour and fry for a further two minutes.
Add clam juice, diced potato and milk. Bring to a boil and simmer for ten minutes.
Add the whitefish and continue simmering for five minutes.
Remove the bay leaf and stir in the chopped parsley. Salt and pepper to taste.
3 slices of bacon
1 cup chopped onion
½ cup celery
½ cup sliced carrot
2 bay leaves
1 teaspoon salt and ¼ teaspoon pepper
½ cup of flour
2 cups of clam juice
1 medium potato
4 cups skim or 1% milk
2 pounds flaky whitefish
¼ cup fresh parsley
Cut the bacon into pieces and fry for three minutes. Add the onion, celery, carrot, bay leaves, salt and pepper and continue frying for five minutes.
Stir in the flour and fry for a further two minutes.
Add clam juice, diced potato and milk. Bring to a boil and simmer for ten minutes.
Add the whitefish and continue simmering for five minutes.
Remove the bay leaf and stir in the chopped parsley. Salt and pepper to taste.
Recipe #78: Gazpacho
Source: unknown.
*
4 to 6 servings
It is the perfect August soup when tomatoes are at their peak. Garlic, olive oil and bread are basic ingredients - however ground almonds are used in a white gazpacho.
Fruit soups are an ideal first course, as well, as being served for dessert.
Make the soup the day before so flavours will blend. Serve with grilled pita or crusty bread.
2 cups ripe tomatoes, peeled. and diced
1½ cups peeled and diced cucumber
1 cup diced red pepper
½ cup chopped celery'
6 green onions chopped
2 cloves garlic-, minced
4 cups tomato juice (or more)
3 tablespoons lemon juice
½ teaspoon Worcestershire sauce
Salt and pepper
Dash hot pepper sauce
In a blender or food processor, combine tomatoes, cucumber, pepper, celery, onion and garlic. Process until finely chopped. Pour into a container.
Stir in tomato juice, lemon juice and Worcestershire sauce. Add salt, pepper and pepper sauce to taste. Add extra tomato juice for a thinner soup.
Refrigerate until chilled. Garnish with chopped green onions and a lemon wedge.
*
4 to 6 servings
It is the perfect August soup when tomatoes are at their peak. Garlic, olive oil and bread are basic ingredients - however ground almonds are used in a white gazpacho.
Fruit soups are an ideal first course, as well, as being served for dessert.
Make the soup the day before so flavours will blend. Serve with grilled pita or crusty bread.
2 cups ripe tomatoes, peeled. and diced
1½ cups peeled and diced cucumber
1 cup diced red pepper
½ cup chopped celery'
6 green onions chopped
2 cloves garlic-, minced
4 cups tomato juice (or more)
3 tablespoons lemon juice
½ teaspoon Worcestershire sauce
Salt and pepper
Dash hot pepper sauce
In a blender or food processor, combine tomatoes, cucumber, pepper, celery, onion and garlic. Process until finely chopped. Pour into a container.
Stir in tomato juice, lemon juice and Worcestershire sauce. Add salt, pepper and pepper sauce to taste. Add extra tomato juice for a thinner soup.
Refrigerate until chilled. Garnish with chopped green onions and a lemon wedge.
Recipe #77: Easy Make Meat Pie
Source: Kitchen Klutz, Joy Douglas
*
1 pound of lean ground beef - round steak
1 can condensed potato soup
1 medium onion chopped fine
2 frozen pie crusts - uncooked
1/2 teaspoon of salt
1/4 teaspoon of pepper
Bake at 450 degrees for ten minutes, then at 350 degrees for 10 to 12 minutes.
If the crust is browning too quickly cover with brown paper.
*
1 pound of lean ground beef - round steak
1 can condensed potato soup
1 medium onion chopped fine
2 frozen pie crusts - uncooked
1/2 teaspoon of salt
1/4 teaspoon of pepper
Bake at 450 degrees for ten minutes, then at 350 degrees for 10 to 12 minutes.
If the crust is browning too quickly cover with brown paper.
Recipe #76: Vegetable Minestrone Soup
5 servings
1 tablespoon extra virgin olive oil
½ cup chopped onion
1 medium carrot
1 stalk celery
1 teaspoon salt and ¼ teaspoon pepper
2 tins chicken broth - 14.5 ounce size
1 tin whole tomatoes with basil - 28 ounce size
4 cups chopped cabbage - approx 1 pound
1 medium zucchini
10 large cloves of garlic
½ pound Swiss chard - tough bottom
½ cup elbow noodles - boiled in advance
½ cup fresh basil
1 tablespoon Romaine cheese
In a Dutch oven sauté onion, carrot and celery in olive oil with S&P until onion turns white.
Add the broth, tomato, cabbage, sliced zucchini, and crushed garlic. Bring to the boil and simmer for fifteen minutes.
Add the Swiss chard and simmer for ten minutes.
Stir in the noodles, basil, and grated cheese. Add salt and pepper to taste.
1 tablespoon extra virgin olive oil
½ cup chopped onion
1 medium carrot
1 stalk celery
1 teaspoon salt and ¼ teaspoon pepper
2 tins chicken broth - 14.5 ounce size
1 tin whole tomatoes with basil - 28 ounce size
4 cups chopped cabbage - approx 1 pound
1 medium zucchini
10 large cloves of garlic
½ pound Swiss chard - tough bottom
½ cup elbow noodles - boiled in advance
½ cup fresh basil
1 tablespoon Romaine cheese
In a Dutch oven sauté onion, carrot and celery in olive oil with S&P until onion turns white.
Add the broth, tomato, cabbage, sliced zucchini, and crushed garlic. Bring to the boil and simmer for fifteen minutes.
Add the Swiss chard and simmer for ten minutes.
Stir in the noodles, basil, and grated cheese. Add salt and pepper to taste.
Recipe #75: Tinned Pea Soup
1 tin peas
1 tin chicken stock
2 teaspoons soya sauce
Blend together in blender
Heat
Eat
1 tin chicken stock
2 teaspoons soya sauce
Blend together in blender
Heat
Eat
Recipe #74: Sweet Red Pepper Soup
6 servings
4 medium sweet red peppers
5 tablespoon chopped Italian parsley
2 medium garlic cloves
4 cups chicken broth
1 tablespoon paprika
4 cups 35% cream
salt
1-2 tablespoon Sambuca liqueur
Parmesan cheese
Italian crackers
Wash, de-seed and slice the peppers.
Puree in food processor with parsley and garlic. combine with chicken broth and paprika.
Add the cream and bring to the boil. Simmer for three minutes.
Season with salt, and add the Sambuca.
Serve with Parmesan cheese and Italian crackers.
4 medium sweet red peppers
5 tablespoon chopped Italian parsley
2 medium garlic cloves
4 cups chicken broth
1 tablespoon paprika
4 cups 35% cream
salt
1-2 tablespoon Sambuca liqueur
Parmesan cheese
Italian crackers
Wash, de-seed and slice the peppers.
Puree in food processor with parsley and garlic. combine with chicken broth and paprika.
Add the cream and bring to the boil. Simmer for three minutes.
Season with salt, and add the Sambuca.
Serve with Parmesan cheese and Italian crackers.
Recipe #73: Wine Marinated Grilled Flank Steak
4-6 servings
¾ cup dry red wine
2 tablespoons Worcestershire sauce
3 tablespoons finely chopped parsley
1 tablespoon olive oil
4 cloves garlic
1½ pounds flank steak
freshly ground pepper
salt
Combine wine, Worcestershire sauce, parsley, olive oil, and garlic in a bowl. Pour into a heavy sealable plastic bag.
Place the steak in the bag and seal.
Refrigerate for 2 to 4 hours turning several times.
Pre-heat the grill. Remove the steak from the marinade.
Season with pepper and salt.
Grill the steak over very high heat for 5-7 minutes per side.
Remove from the grill, loosely tent with foil, and let rest for at least ten minutes to allow the juices to redistribute.
Slice the steak very thin, against the grain.
¾ cup dry red wine
2 tablespoons Worcestershire sauce
3 tablespoons finely chopped parsley
1 tablespoon olive oil
4 cloves garlic
1½ pounds flank steak
freshly ground pepper
salt
Combine wine, Worcestershire sauce, parsley, olive oil, and garlic in a bowl. Pour into a heavy sealable plastic bag.
Place the steak in the bag and seal.
Refrigerate for 2 to 4 hours turning several times.
Pre-heat the grill. Remove the steak from the marinade.
Season with pepper and salt.
Grill the steak over very high heat for 5-7 minutes per side.
Remove from the grill, loosely tent with foil, and let rest for at least ten minutes to allow the juices to redistribute.
Slice the steak very thin, against the grain.
Recipe #72: Lentil Soup with Kale
4 servings
1 tablespoon extra virgin olive oil
1 large onion
1 medium carrot
4 cups chicken broth
1 cup brown lentils
1 tin stewed tomatoes - 14.5 ounce size
3 cloves of garlic
4 teaspoon dried Italian herb blend
½ teaspoon salt, teaspoon pepper
½ pound kale with the tough stems removed
2 tablespoon grated Romaine cheese
Sauté diced onion and carrot in olive oil until onion turns white.
Add broth, lentils, tomatoes, garlic and seasoning; bringing to the boil and simmer for 20 minutes.
Add kale and simmer for further 20 minutes.
Stir in the cheese, and add salt and pepper to taste.
1 tablespoon extra virgin olive oil
1 large onion
1 medium carrot
4 cups chicken broth
1 cup brown lentils
1 tin stewed tomatoes - 14.5 ounce size
3 cloves of garlic
4 teaspoon dried Italian herb blend
½ teaspoon salt, teaspoon pepper
½ pound kale with the tough stems removed
2 tablespoon grated Romaine cheese
Sauté diced onion and carrot in olive oil until onion turns white.
Add broth, lentils, tomatoes, garlic and seasoning; bringing to the boil and simmer for 20 minutes.
Add kale and simmer for further 20 minutes.
Stir in the cheese, and add salt and pepper to taste.
Recipe #71: Lentils & Sausage
Makes 6 servings.
1 tbsp extra virgin olive oil
1 large onion, chopped
4 stalks celery. sliced
6 oz kielbasa sausage, coarsely chopped
4 cups (approx) water
4 cups chicken stock
2 cups dried green lentils
1 strip orange rind
1 tsp crumbled dried marjoram
1 tsp crumbled dried savory
3 carrots
2 potatoes, diced
Salt and pepper
Chopped fresh parsley
In large nonstick saucepan, heat oil over medium-low heat; cook onion for 5 minutes or until softened, stirring occasionally.
Add celery and sausage; cook, stirring, for 8 minutes.
Add water, stock, lentils, rind, marjoram and savory; bring to boil, reduce heat, cover partially and simmer for 15 minutes.
Add carrots and potatoes; simmer, partially covered, stirring occasionally, until lentils are tender, about 25 minutes. Discard rind.
Add more water for thinner consistency, if desired. Season with salt and pepper to taste.
Garnish with parsley.
1 tbsp extra virgin olive oil
1 large onion, chopped
4 stalks celery. sliced
6 oz kielbasa sausage, coarsely chopped
4 cups (approx) water
4 cups chicken stock
2 cups dried green lentils
1 strip orange rind
1 tsp crumbled dried marjoram
1 tsp crumbled dried savory
3 carrots
2 potatoes, diced
Salt and pepper
Chopped fresh parsley
In large nonstick saucepan, heat oil over medium-low heat; cook onion for 5 minutes or until softened, stirring occasionally.
Add celery and sausage; cook, stirring, for 8 minutes.
Add water, stock, lentils, rind, marjoram and savory; bring to boil, reduce heat, cover partially and simmer for 15 minutes.
Add carrots and potatoes; simmer, partially covered, stirring occasionally, until lentils are tender, about 25 minutes. Discard rind.
Add more water for thinner consistency, if desired. Season with salt and pepper to taste.
Garnish with parsley.
Monday, January 29, 2018
Recipe #70: Derby Cakes
2 cups flour
1 teaspoon soda
½ cup white sugar
½ cup soft butter
1 beaten egg
1/3 cup milk
½ cup raisins
Preheat the oven to 425 degrees F.
Mix the flour, soda, and sugar together. Cut in the soft butter. Put the beaten egg and the milk together in a cup and add this liquid to the flour, soda, sugar, and butter. Mix in the raisins.
Pat the dough onto a floured surface and cut into circles. Bake for about 10 minutes, or until light brown.
These cakes are good sliced in half and covered with strawberries or peaches, and whipped cream.
Serve them on good China with good China tea.
1 teaspoon soda
½ cup white sugar
½ cup soft butter
1 beaten egg
1/3 cup milk
½ cup raisins
Preheat the oven to 425 degrees F.
Mix the flour, soda, and sugar together. Cut in the soft butter. Put the beaten egg and the milk together in a cup and add this liquid to the flour, soda, sugar, and butter. Mix in the raisins.
Pat the dough onto a floured surface and cut into circles. Bake for about 10 minutes, or until light brown.
These cakes are good sliced in half and covered with strawberries or peaches, and whipped cream.
Serve them on good China with good China tea.
Recipe #69: Date Squares
2 cups chopped pitted dates
1/4 cup white sugar
1 cup boiling water
Cook in sauce pan over medium heat stirring often until dates are soft, about 15 minutes, then let cool.
1 1/4 cup all purpose flower
1 1/4 cup rolled oats
1/3 cup crushed bran flakes
1 cup packed brown sugar
1/2 tsp baking soda
1/4 tsp salt
3/4 cup (3/8 of a pound) butter
Mix dry ingredients in a bowl and blend in the butter until the mixture is crumbly.
Put half this mixture into a 9" baking pan and tamp it down.
Pour date mixture over this and sprinkle the remaining mixture over the top, tamping down lightly.
Bake in the oven at 350 degrees until it turns light brown, about 30 minutes.
1/4 cup white sugar
1 cup boiling water
Cook in sauce pan over medium heat stirring often until dates are soft, about 15 minutes, then let cool.
1 1/4 cup all purpose flower
1 1/4 cup rolled oats
1/3 cup crushed bran flakes
1 cup packed brown sugar
1/2 tsp baking soda
1/4 tsp salt
3/4 cup (3/8 of a pound) butter
Mix dry ingredients in a bowl and blend in the butter until the mixture is crumbly.
Put half this mixture into a 9" baking pan and tamp it down.
Pour date mixture over this and sprinkle the remaining mixture over the top, tamping down lightly.
Bake in the oven at 350 degrees until it turns light brown, about 30 minutes.
Recipe #68: Corn & Mushroom Soup
8 servings
1 pound sliced mushrooms
8 cups veggie stock
1 cup roasted corn
¼ cup deseeded chopped tomatoes
¼ cup chopped zucchini
¼ cup sliced carrot
1 cup cubed tofu
1 can black or kidney beans, drained and rinsed
¼ cup chopped red or green pepper
2 cloves of garlic, minced
¼ cup chopped cilantro
2 green (or spring) onions, sliced
3 thin slices of fresh ginger, finely diced
Salt to taste
In Dutch Oven simmer some of the stock and mushrooms for about ten minutes.
Drain the corn into the stock and spread kernels onto a cookie sheet. Roast in the oven under the broiler until they just reach a dark brown.
Add corn, tomatoes, zucchini, carrot, tofu, beans, pepper, garlic and the rest of the stock to the mushrooms and continue to simmer for about 15 minutes.
Add cilantro, onions ginger and salt for a further 5 minutes.
Serve with fresh warm crusty bread and a nice hot cup of tea.
1 pound sliced mushrooms
8 cups veggie stock
1 cup roasted corn
¼ cup deseeded chopped tomatoes
¼ cup chopped zucchini
¼ cup sliced carrot
1 cup cubed tofu
1 can black or kidney beans, drained and rinsed
¼ cup chopped red or green pepper
2 cloves of garlic, minced
¼ cup chopped cilantro
2 green (or spring) onions, sliced
3 thin slices of fresh ginger, finely diced
Salt to taste
In Dutch Oven simmer some of the stock and mushrooms for about ten minutes.
Drain the corn into the stock and spread kernels onto a cookie sheet. Roast in the oven under the broiler until they just reach a dark brown.
Add corn, tomatoes, zucchini, carrot, tofu, beans, pepper, garlic and the rest of the stock to the mushrooms and continue to simmer for about 15 minutes.
Add cilantro, onions ginger and salt for a further 5 minutes.
Serve with fresh warm crusty bread and a nice hot cup of tea.
Sunday, January 28, 2018
Recipe #67: Pumpkin Soup
The file said this soup was called "Iroquois Style Pumpkin Soup," but I'm going with the generic "Pumpkin Soup," because I don't know what makes this Indigenous, and I don't want to make colonial assumptions about what may make this recipe "styled." (Source: unknown.) No instructions for cooking the pumpkin.
*
4 cups cooked mashed pumpkin
4 cups milk
4 tablespoon butter
½ onion
4 tablespoon honey
4 tablespoon Maple syrup
½ teaspoon thyme
½ teaspoon salt
¼ teaspoon pepper
In a large sauce pan combine the pumpkin, milk, butter and onions. Bring to the boil, then let simmer.
Stir in the honey, maple syrup, thyme, salt and pepper.
Simmer for 30 minutes, stirring frequently.
*
4 cups cooked mashed pumpkin
4 cups milk
4 tablespoon butter
½ onion
4 tablespoon honey
4 tablespoon Maple syrup
½ teaspoon thyme
½ teaspoon salt
¼ teaspoon pepper
In a large sauce pan combine the pumpkin, milk, butter and onions. Bring to the boil, then let simmer.
Stir in the honey, maple syrup, thyme, salt and pepper.
Simmer for 30 minutes, stirring frequently.
Recipe #66: Chicken Stock
So the math in this one defies me. It says it makes 4 cups, then has 12 cups of water in the ingredients and then it says add 10 cups of water in the directions. Good luck with that.
*
4 cups
2 ½ pound of chicken parts
1 large onion
2 carrots
2 stalks of celery
12 cups of water
1 bunch of parsley
1 bay leaf
Salt and pepper
Roast the chicken, quartered onion, and sliced carrots at 425 degrees for one hour.
Cut up the meat and place in a Dutch oven with the onion and carrots.
Add 10 cups of water.
Add the rest of the ingredients, bring to a boil and simmer uncovered for one hour.
*
4 cups
2 ½ pound of chicken parts
1 large onion
2 carrots
2 stalks of celery
12 cups of water
1 bunch of parsley
1 bay leaf
Salt and pepper
Roast the chicken, quartered onion, and sliced carrots at 425 degrees for one hour.
Cut up the meat and place in a Dutch oven with the onion and carrots.
Add 10 cups of water.
Add the rest of the ingredients, bring to a boil and simmer uncovered for one hour.
Recipe #65: Chicken & Asparagus
Four servings
4 pieces of chicken
1 bunch of asparagus
10 ounce tin of soup — asparagus or cream of chicken
Enough milk to make 20 ounces
1 teaspoon curry powder
1 teaspoon mayonnaise
Butter a casserole, layer the asparagus on the bottom, and put the chicken on top.
Cover with soup mixture and cook in oven at 325 degrees for about 40 minutes, or until the chicken is tender.
Serve with fresh vegetables.
4 pieces of chicken
1 bunch of asparagus
10 ounce tin of soup — asparagus or cream of chicken
Enough milk to make 20 ounces
1 teaspoon curry powder
1 teaspoon mayonnaise
Butter a casserole, layer the asparagus on the bottom, and put the chicken on top.
Cover with soup mixture and cook in oven at 325 degrees for about 40 minutes, or until the chicken is tender.
Serve with fresh vegetables.
Recipe #64: Carrot Soup
Yield: 4 to 6 servings
3 tablespoons butter
2 medium onions, finely chopped
4 carrots, finely chopped
4 cups chicken broth
1/3 cup long grain white rice
Salt and freshly ground black pepper
½ cup heavy cream or non-fat yogurt, optional
2 tablespoons chopped parsley
Melt the butter. Add the onions and carrots and cook them covered, for 10 minutes or until tender.
Add the stock and rice, 3/4 teaspoon salt and ground pepper to taste. Bring the liquid to a boil and simmer for 25 minutes longer or until rice is tender as well. Remove from heat, puree in a food mill, blender or processor.
Return the soup to a saucepan and thin with water if too thick. Bring back to a boil and adjust the seasoning.
Stir in cream and remove from heat or, remove soup from heat and whisk in yogurt. Garnish with parsley.
3 tablespoons butter
2 medium onions, finely chopped
4 carrots, finely chopped
4 cups chicken broth
1/3 cup long grain white rice
Salt and freshly ground black pepper
½ cup heavy cream or non-fat yogurt, optional
2 tablespoons chopped parsley
Melt the butter. Add the onions and carrots and cook them covered, for 10 minutes or until tender.
Add the stock and rice, 3/4 teaspoon salt and ground pepper to taste. Bring the liquid to a boil and simmer for 25 minutes longer or until rice is tender as well. Remove from heat, puree in a food mill, blender or processor.
Return the soup to a saucepan and thin with water if too thick. Bring back to a boil and adjust the seasoning.
Stir in cream and remove from heat or, remove soup from heat and whisk in yogurt. Garnish with parsley.
Recipe #63: Butternut Tostada
This recipe is just a list of ingredients, one of them being "cooked pulp of butternut squash" (maybe cut into 1" squares and then sprinkle with olive oil and bake in oven for 45-50 minutes). What is Tostada? Well, according to the internet, it seems to go well on a pita or taco.
*
1 butternut squash - 2 cups of cooked pulp
4 tortillas
1 tablespoon olive oil
1 teaspoon chilli powder
½ teaspoon ground cumin
1 clove of garlic, minced
1 teaspoon well rubbed oregano
1 cup shredded cheddar or jack cheese
4 cups shredded lettuce or alfalfa sprouts
Salsa
Toasted pumpkin seeds
*
1 butternut squash - 2 cups of cooked pulp
4 tortillas
1 tablespoon olive oil
1 teaspoon chilli powder
½ teaspoon ground cumin
1 clove of garlic, minced
1 teaspoon well rubbed oregano
1 cup shredded cheddar or jack cheese
4 cups shredded lettuce or alfalfa sprouts
Salsa
Toasted pumpkin seeds
Recipe #62: Black Bean Soup
Yield: 6 servings
1 medium onion, chopped
7 cups vegetable stock
6 cloves freshly minced garlic
2 large carrot, chopped
2 stalk celery, chopped
2 teaspoon ground coriander
2 teaspoon ground cumin
4 cups cooked black beans*
1 cup freshly squeezed orange juice
1/2 cup dry sherry
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne
1 teaspoon lemon juice
1 cup apple juice
Freshly chopped cilantro for garnish
Place the onion and 1 cup of vegetable stock in a heavy soup pot and bring to a boil. Lower the heat and simmer, stirring, until the onion becomes soft and transparent.
Then stir in garlic, carrot, and celery. Cook 5 minutes over medium heat, stirring occasionally.
Add coriander and cumin and cook an additional 5 minutes.
If the mixture dries out, add more vegetable stock as needed.
Add the black beans, remaining stock, orange juice, and sherry and let cook 20 minutes over medium heat, covered, stirring occasionally.
Add the peppers, lemon juice, and apple juice before serving. Taste and adjust seasonings.
Put a half of the soup in a blender to make a thick puree and return it to the soup.
Garnish with cilantro.
* Soak 1 1/3 cups of dry black beans in lots of water overnight. Drain this water and replace it. Bring to a boil and simmer for 1 to 1 ½ hours. Drain and rinse. This should yield about 4 cups of cooked beans.
1 medium onion, chopped
7 cups vegetable stock
6 cloves freshly minced garlic
2 large carrot, chopped
2 stalk celery, chopped
2 teaspoon ground coriander
2 teaspoon ground cumin
4 cups cooked black beans*
1 cup freshly squeezed orange juice
1/2 cup dry sherry
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne
1 teaspoon lemon juice
1 cup apple juice
Freshly chopped cilantro for garnish
Place the onion and 1 cup of vegetable stock in a heavy soup pot and bring to a boil. Lower the heat and simmer, stirring, until the onion becomes soft and transparent.
Then stir in garlic, carrot, and celery. Cook 5 minutes over medium heat, stirring occasionally.
Add coriander and cumin and cook an additional 5 minutes.
If the mixture dries out, add more vegetable stock as needed.
Add the black beans, remaining stock, orange juice, and sherry and let cook 20 minutes over medium heat, covered, stirring occasionally.
Add the peppers, lemon juice, and apple juice before serving. Taste and adjust seasonings.
Put a half of the soup in a blender to make a thick puree and return it to the soup.
Garnish with cilantro.
* Soak 1 1/3 cups of dry black beans in lots of water overnight. Drain this water and replace it. Bring to a boil and simmer for 1 to 1 ½ hours. Drain and rinse. This should yield about 4 cups of cooked beans.
Recipe #61: Nancy’s Seven Layer Dinner
Not sure who Nancy is, but this is her dinner. Bit of a mystery, this one.
*
1 Potato per person cut into bite sized pieces
2-3 chopped onions
Salt and Pepper
Sliced carrots to cover the potatoes
1/3 to 1/2 cup uncooked rice
19 oz can of peas, with liquid
1 - 1 1/2 wieners per person cut into 1 1/2" pieces
1 tin of tomato soup slightly diluted poured over the lot.
Cook for 1 1/2 hours at 325 degrees.
*
1 Potato per person cut into bite sized pieces
2-3 chopped onions
Salt and Pepper
Sliced carrots to cover the potatoes
1/3 to 1/2 cup uncooked rice
19 oz can of peas, with liquid
1 - 1 1/2 wieners per person cut into 1 1/2" pieces
1 tin of tomato soup slightly diluted poured over the lot.
Cook for 1 1/2 hours at 325 degrees.
Saturday, January 27, 2018
Recipe #60: Asian Chicken Noodle Soup
Serves 6
1 pound skinless boneless chicken breasts
½ pound soba (buckwheat spaghetti) or whole wheat noodles
2 teaspoons olive oil
2 leeks - whites and light greens
1 large carrot
1 celery stalk
6 cups chicken broth
3 teaspoon soya sauce
4 cloves garlic
1 ½ tablespoons minced fresh peeled ginger root
½ cup fresh cilantro
Cut the chicken into bite sized pieces and steam for twelve minutes.
Boil soba or spaghetti until tender.
In olive oil sauté the leeks, carrot and celery for five minutes.
Add the broth, garlic and ginger. Bring to a boil and simmer for 20 minutes.
Add the chicken, noodles and cilantro and reheat for serving.
1 pound skinless boneless chicken breasts
½ pound soba (buckwheat spaghetti) or whole wheat noodles
2 teaspoons olive oil
2 leeks - whites and light greens
1 large carrot
1 celery stalk
6 cups chicken broth
3 teaspoon soya sauce
4 cloves garlic
1 ½ tablespoons minced fresh peeled ginger root
½ cup fresh cilantro
Cut the chicken into bite sized pieces and steam for twelve minutes.
Boil soba or spaghetti until tender.
In olive oil sauté the leeks, carrot and celery for five minutes.
Add the broth, garlic and ginger. Bring to a boil and simmer for 20 minutes.
Add the chicken, noodles and cilantro and reheat for serving.
Friday, January 26, 2018
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