Welcome

Glad to see you stop by! This is a collection of recipes I have developed, received from friends or was inspired by and altered somehow. While I try to post all food photos I just cannot help but share some of my Vintage clippings with you from my Gran's recipe drawer, my great Gran's tin and of course my Mum's treasure trove of her Gran's lovely publications all kept so prim, not to mention the cache my Mum also had and even mine too! They are all regularly used recipes, loved by my family, friends, and now you my treasured readers Enjoy!

Wednesday, December 7, 2011

Chocolate Kisses Truffles

Liners available in our webstore, the gold is now available Photo courtesy of Betty Crocker

 A lovely use for our mini liners we sell in our web store! I do not often use a mix for anything but I must say these turned out amazing and I will put them on my cookie exchange list every year! I love when a new tradition is born, don't you?

Ingredients

  • 1 pouch Betty Crocker® Sugar Cookie Mix
  • 1/4 cup all-purpose flour
  • 3/4 cup powdered sugar
  • 1/2 cup finely chopped almonds
  • 1/2 cup butter, melted
  • 1 teaspoon almond extract
  • 1 egg
  • 1/4 cup brute 80% Cocoa
  • 60 HERSHEY®'S KISSES Brand Milk Chocolates, or cherry HERSHEY®'S KISSES unwrapped

Directions

Heat oven to 375°F. In a large bowl, stir cookie mix, butter, egg, flour, cocoa, almonds and extract until soft dough forms.
Shape dough into 60 3/4-inch balls; wrap each around a milk chocolate candy. Place 2 inches apart on ungreased cookie sheet.
Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet. Cool slightly, about 5 minutes.
Roll cookies in powdered sugar. Cool completely, about 15 minutes. Re-roll cookies in powdered sugar. Store tightly covered. About 5 dozen cookies.

Monday, November 21, 2011

Neapolitan Style Lasagne

This is a fantastic recipe with great chef tips, Neapolitan food has always intrigued my palette and I hope you enjoy this recipe that was given to me as much as I have enjoyed it. You can find more recipes, I have learned by clicking here NEAPOLITAN 

Easy dish to make ahead for Thanksgiving! That is what I do.

Servings 8

For pasta

  • 1 lb all-purpose flour
  • 5 oz eggs
  • oz extra virgin olive oil
  • salt to taste

For filling

  • meat sauce
  • pork sausage, sautè
  • ricotta cheese
  • egg, hard-boiled
  • mozzarella cheese
  • grated Parmigiano Reggiano cheese or grated romano and parmesan mix

Preparation

1 hour preparation + 40 minutes cooking

Step 1
In a small casserole, gently fry the chopped lard with the oil and the chopped vegetables. Add the minced meat. Meanwhile hard-boil the eggs. ( be very careful not to over boil the eggs, see chef tips below)

Step 2
Brown the mixture for a few minutes, pour the wine over it, sprinkle with the marjoram and season with salt & pepper.

Step 3
When the wine has evaporated, mix in a small amount of flour and leave to cook for some minutes. Then add the tomatoes and finish cooking for about 1 hour, if necessary thinning with a little stock.

Step 4
While the sauce is cooking, make the fresh pasta. Roll the dough out into a very thin sheet and cut it into 4x6 inches rectangles. Cook the rectangles in abundant boiling salted water. Once they are cooked, drain them and cool them immediately in cold water.

Step 5
In a buttered oven dish, arrange the pasta in layers, dressing each layer with the meat sauce.

Step 6
On top of the sauce, uniformly distribute the sausage (previously fried in garlic and parsley) cut into in small pieces, the ricotta, the hard-boiled eggs in wedges or slices and the mozzarella in cubes.

Step 7
Close off with a sheet of pasta and sprinkle grated Parmesan on top. Put the dish into a moderate oven (350°F) for around 40 minutes. Once it is cooked, well-browned on the surface, leave it to rest before serving.

Chef's Tips

The eggs must be immersed in boiling salted water and left to cook for 9 minutes. In this way the yolk does not become green.
Then they should be cooled immediately under running cold water, so that they can easily be shelled. When the pasta is immersed in boiling water it must be stirred immediately, to avoid the sheets sticking to one another. It is a good idea to leave the lasagna to rest after cooking, so that the pasta absorbs any excess moisture. In this way the portions may be cut more regularly and uniformly.

Food history

Carnevale (Carnival) is a festive season which occurs immediately before Lent and is associated with catholic faith.
The Italian word Carnevale derives from Latin Carnem Levare (to remove meat): the forty days of Lent serve to commemorate the Passion of Jesus and many foods, such as meat, are forbidden.
Before Lent, people take a large celebration and Carnival recipes are generally rich and nourishing.

Wednesday, November 16, 2011

Sweet White Bread

Sweet White Bread

Ingredients

  • 2 cups warm water (110 degrees F/45 degrees C)
  • 2/3 cup white sugar
  • 1 1/2 tablespoons active dry yeast
  • 1 1/2 teaspoons salt
  • 1/4 cup vegetable oil
  • 6 cups bread flour

Directions

  1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam. (very important)
  2. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour to 1 1/2 hours. (make sure room is warm when rising your bread)
  3. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
  4. Bake at 350 degrees F (175 degrees C) for 30 minutes.

Tuesday, November 8, 2011

Chocolate Turtle Cake with Cream Cheese

This cake has got to be hands down a recipe I found and ran with it, and never stopped running! A great holiday favourite, and truly there are no turtles in it. So if you happened to be one of those kids (like me) and a couple others I have met online, who witnessed the Galloping Gourmet, Graham Kerr make turtle soup with a live turtle,  and then murder your brothers innocent turtle, all in the name of the art of cooking, well then this will make you grin for sure!

Ingredients

Cake

  • 1 cup sliced almonds, lightly toasted
  • 1 cup chopped pecans, lightly toasted
  • 1 18.25-ounce box chocolate cake mix
  • 1 1/4 cups water
  • 1/3 cup vegetable oil
  • 3 large eggs
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 3 1/2 cups powdered sugar
  • 1 8-ounce package cream cheese, cut into pieces, room temperature

Frosting

  • 1 3/4 cups powdered sugar
  • 2 tablespoons unsweetened cocoa powder
  • 5 tablespoons whole milk
  • 1/4 cup (1/2 stick) unsalted butter
  • 1/4 cup powdered sugar
  • 3/4 cup semisweet chocolate chips
  • 1 teaspoon vanilla extract 
  • 1/2 cup purchased caramel-flavored topping or dulce de leche topping

Preparation

Cake

  • Preheat oven to 350°F. Butter and flour 13x9x2-inch metal cake pan. Sprinkle 1/2 cup almonds and 1/2 cup pecans over bottom of pan. Combine cake mix, 1 1/4 cups water, oil, and eggs in large bowl. Using electric mixer, beat at low speed until mixture is moistened, about 30 seconds. Beat at medium speed 2 minutes. Pour batter into pan.
  • Melt butter in medium saucepan over medium-low heat. Gradually stir in powdered sugar (mixture will form clumps); stir in cream cheese. Whisk until smooth, about 1 minute. Pour cream cheese mixture in large ribbons atop cake batter in pan. Using knife, swirl mixture into batter (do not overmix).
  • Bake cake until tester inserted into center (in cake part only) comes out clean, about 50 minutes (bottom of cake will be very moist). Cool cake in pan on rack. Sprinkle remaining 1/2 cup almonds and 1/2 cup pecans over cake.

Frosting

  • Mix sugar and cocoa in medium bowl. Bring milk and butter to simmer in heavy medium saucepan. Reduce heat to medium-low; add powdered sugar mixture and whisk until melted. Add chocolate chips and whisk until smooth. Mix in vanilla.
  • Drizzle warm icing over cake. Let stand until set, about 2 hours. Drizzle caramel topping over. DO AHEAD Can be made 1 day ahead. Cover; store at room temperature.

Friday, October 7, 2011

Italian Lemon Slice

Italian Lemon Slice
A Cupcakery dot com

3 c flour
3 t baking powder
1 t salt
1/2 c oleo or (butter)
1 c sugar
1 t. fresh lemon juice (also grate rind of lemon)
3 eggs
Sift flour, baking powder & salt You can add anise powder here if you like it, I do not. In large bowl cream butter, sugar & flavoring, beat in eggs, one at a time. Add flour mixture. Mix well, turn out onto flour table and knead for a few minutes, add flour a little at a time so it won’t be sticky. Divide into three or four balls. Roll each ball into a 1″ diameter cookie rolls (logs). Place on parchment paper lined baking sheet. Sprinkle top with colored sugar & press down slightly before baking or roll each log in coloured sugar. Bake 350° 25 min.  Slice about 1/2″ slices while still warm. ( I use a serrated knife that you would slice bread with) Spread on paper towel covered cooling rack to cool. You can also sprinkle with confectioners sugar when sliced. It is pretty. Store in airtight container.

Chocolate Peanut Sweeties


Rec Image

Source: Cooking dot com and adapted by Lyndsay Zoratti
I made this recipe so many times this summer, and will have to say it is a fave of all our customers and me!  Try tucking a rolo, or a maraschino cherry in each one. Ohhh boy!
Makes approx 5 dozen

INGREDIENTS
1 cup peanut butter*
1/2 cup butter (no substitutes), softened
3 cups confectioners' sugar
5 dozen miniature pretzel twists (about 3 cups)    Rolo candies, maraschino cherries optional
1 1/2 cups milk chocolate chips
1 tablespoon vegetable oil               DIRECTIONS
In a mixing bowl, beat peanut butter and butter until smooth. Beat in confectioners' sugar until combined.

Shape into 1-in. balls; You can tuck rolo candies, or maraschino cherries in each one and they are soooo good! Press one firmly on each pretzel. Place on waxed paper-lined baking sheets. Refrigerate until peanut butter mixture is firm, about 1 hour.

In a microwave-safe bowl or heavy saucepan, melt chocolate chips and oil.

Dip the peanut butter ball into chocolate. Return to baking sheet, pretzel side down. Refrigerate for at least 30 minutes before serving. Store in the refrigerator.

*Please Note: Reduced-fat or generic-brand peanut butter is not recommended for use in this recipe. You must also use BUTTER or the balls will not harden correctly. We also tucked maraschino cherries in some ... YUMMY!



 




Tuesday, October 4, 2011

Macaroni Montparnasse


Macaroni Montparnasse
adapted from America's cook book 1942
1 package (8 oz.) macaroni (home made twisted is best)
i medium-sized onion, sliced
6 tomatoes
1/2 tsp. salt
pepper
1 clove garlic
1/2 lb. Swiss cheese, sliced into 6 slices at deli

Cook macaroni until , al ˈdɛnte Cook onions and tomatoes 10 minutes; add salt, pepper, garlic and macaroni; mix well and turn into 6 greased cups or a large casserole. Bake in hot oven (425 F) for 10 minutes; cover top with a layer if Swiss cheese, and bake 10 minutes longer, or until cheese has melted and browned. 
Serves  6


How easy is that being French Enjoy!

Wednesday, September 28, 2011

Poppy Seed Cheesecake

This is quite a delightful little cheesecake, will certainly be a new go to!
Poppy Seed Cheesecake
Adapted from John Pawson and Annie Bell's, Living and Eating.


Serves 6-8
Base:
2 TBLS softened unsalted butter
1/2 cup white bread crumbs
1 tsp sugar

Filling:
1/2 cup golden raisins
4 TBLS lemon, or any flavored vodka
1 1/2 lbs cream cheese
1 cup sugar
2 medium eggs
1 1/2 cups heavy cream
1/3 cup flour, sifted
1 1/2 tsp vanilla extract
1 - 2 TBLS poppy seeds

Place raisins in a bowl and pour vodka over them. Soak overnight.

Preheat oven to 375. To prepare base, grease an 8" spring form pan, using all of the butter.
Mix bread crumbs and sugar and press into the sides and base of the pan.

To make the filling, blend cream cheese and sugar in food processor. Beat in eggs and heavy cream, carefully fold in flour and vanilla extract. Mix in raisins and residual soaking liquor. Carefully pour mixture into prepared cake pan. Dust surface with poppy seeds so it is lightly covered in a thin layer. Bake for 45 minutes - until just puffy around the sides. It should be wobbly in the center. Turn off oven and open door slightly. Cool in oven for one hour. Serve at room temperature.

Polish Poppy Seed Cheesecake

Wednesday, September 21, 2011

Appl'ie Goodness Pork Chops

Pork Chops with Apples and Stuffing

What You Need

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 can  (21 oz.) apple pie filling
2 granny smith apples cored, peeled, and sliced then warmed to crisp/soft Add to pie filling to cut sweetness. 
1/2 tsp nutmeg or cinnamon 
6 boneless pork chops (1-1/2 lb.), 3/4 inch thick
Walla Walla onions or Vidalia onions cooked into your fresh apple wedges brings in another layer of delicious flavour. 

Make It

HEAT oven to 375ºF.
PREPARE stuffing as directed on package.
SPREAD pie filling onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with chops and stuffing. Cover.
BAKE 40 min. or until chops are done (160ºF), uncovering after 30 min. 
I have found that adding the fresh apples bake up fine without pre softening them ahead of time. (I rather slice them a bit thicker so pre heat them) 

Monday, September 19, 2011

Aprons and a whole lot of Admiration


Aprons are the absolute greatest!
We see our Grannies wear them, our sweet Auntie's in a fancy little Christmas apron and most importantly our Mum's collection of every occaision possible, with little leftover bits in the pockets if you cared to look months later.  The best part is we could play dress up in them and play for hours and even sometimes get our brother and boy cousins to wrap one on! My fave was this time my cousin Craig put on an apron of my Gran's and in moments he transpired into the worlds best barber and my locks hit the floor! I wonder if he found scissors in the pocket or if he just felt like a fancy barber. I miss him. Onwards ~

Recently I started looking for aprons from my memories as I had a collection that burned down with my cottage this summer. Yeah the whole cottage to the ground, everything lost. So I find this awesome venue to collect and diarise everything. Here is a peak at the pages I have curated;




Then I decided to check out amazon for Apron books, holy smokes! I started with this one Apronisms you can purchase it by clicking that link only $5.99 It is adorable.



Then I went on a fabric hunt ... I am going to make my own .... here is what I found. You are going to go crazy, so hang up your apron, grab a tea and enjoy.

Want more haha
And finally I must let you know that over at my little web store I have some great linens we are putting up and preparing to sell, so you can start your collection at fantastic prices!
My fave is our Picadilly!
Have fun my friends! Always wear an apron for your personal pleasure, you will be amazed how good you feel not to mention, C U U U T E !

Sunday, September 18, 2011

Polena Kapusta


Today my Dad made Kapusta, and that makes me so proud of him! To me, I identify my Dad as a fantastic cook along with many other things. The cooking he did, seemed to bring the family in a little tighter if only for a weekend dinner. Sounds kinda sad, but no not really. He showed us our roots and where the recipes our family has used through the years have come from. This fellow can even make new potatoes, carrots and green beans taste like a wicked gourmet dish with butter salt and pepper. I used to love watching him pick over all the veggies at the farmers' market for the "perfect pick" I wonder if he knew I was paying attention haha! He even had a garden for years and now I miss him gardening, because to me ... that is my Dad! So Thanks Dad!
This one is my recipe adapted from my Dad and a lovely Slovakian gal, but I am a lover of Sauerkraut!

Holupki or Polena Kapusta or Cabbage Rolls

Sauerkraut, 1 lb. bag
1 - 2 heads of cabbage (I use sour cabbage now)
Filling: (I devised this using all my Daddie's techniques, he never really did the same thing twice! Again I was always watching! I think Gran told me he was sick when he was little a lot, so he would hang out with her and cook! So awesome!)
1 lb ground beef
1 lb ground pork
1 lb. bacon diced (My addition as I am a bacon addict)
2 cups rice raw or instant (Dad would NEVER touch instant rice but I have)                                                              
1 egg ( a helpful little binder)
1 onion chopped **prepare onions and garlic as per note below**
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon Hungarian sweet paprika
4 cloves of garlic minced (I am sure my father used more) 
1 tbsp dill weed (optional but I love it)
Baking Sauce:
1 c. water
1c. Tomatoe Juice (do not use V8 as it doesn’t give the right flavour)                            
1 can campbells tomatoe soup                                     
1 small tin tomatoe paste                                           
1 small tin diced tomatoes                                          
1/2 cup vinegar
1 tsp thyme or 1 Tbsp dill ( Dad likes this option)
The night before mix together all filling ingredients! **What is very important here is that your onions are fried to a little past caramel stage and to little dark edges, I think Dad puts the fresh garlic in at this time too**

Chill in fridge overnight so flavours can marry! Mmm MMM good haha
The smooth type of cabbage is best!
Next day scald cabbage leaves till limp - use only the large ones (well no not really I put all the cabbage in and about my cast iron casserole roaster because it is so good! Even the very end of the cabbage which I call cabbage hearts) 
Drain all the leaves as you pull them off your cabbage (Kapusta)
Take a handful of meat mixture place in cabbage roll up folding sides in to hold meat in. (Only my Dad can roll these the size of a thumb and all uniform, I remember once when I was making these big honking ones he made me redo them! haha) Place in large pan layered with the rest of cabbage pieces and bits & sauerkraut under & over each layer. This is where I put the "cabbage hearts as I call them" I tuck each one in like it is a cabbage roll, there is a mad race for these in my house! Pour the baking sauce over center and top layer.
Cover & cook slowly 2 1/2 - 3 hours add more juice or water to keep moist if needed (We go with 325 degrees F) Make sure to take the lid off for the last 15 minutes of baking to remove excess liquid if there is any but it is likely not going to happen because the sauce is really good too.
Serve with boiled new potatoes & beets with onions & vinegar & crusty rye bread 
Enjoy!






    Saturday, September 17, 2011

    On Pink Cakes and Birthday Wishes


    I am a year wiser folks but not a year older because I eat my candles!
    For the past few weeks I decided to go look for the perfect pink Birthday cake and had even agreed to make my own. Although fairly common for me to do, I never really like to make my own cake. It is, well anticlimactic.
    So off I go to FlickR, google, pinterest and even Amazon. you think this is easy, well no it really isn't. Or maybe it is and I am just one of those picky picky people who is very hard to please when it comes to food.
    (side note I rarely eat in a restaurant because I feel I can do better haha and when I walk into a Bakery 8 times out of 10 ... I am disappointed.) I know it is sad!
    SO I will share my links and my choices and in hopes you will share me any pink cake stories, or recipes you may have.

    I adore the South which anyone who knows me clearly knows this. I was able to catch the twang and use the accent quite quickly and bake the fare ... ha! I feel like Oh Baby I am Home! I am however from the North and not even the USA as it were but that doesn't matter, my soul is south and that makes me a gosh darn southerner y'all Okay so I tell you this because Patty Pinner is the reason I knew my search would yield me success one day and for that I love her, her book and her stories. How can anyone not, I ask you =o)
    Before I share Patty Pinner's recipe with you, two things you need to know ... 1) I usually think jello is creepy and 2) a cake mix can be the best pastry chef in the worlds best friend. (The key ... nobody should know there was a mix involved, that is just an affair for you to have)  Ok so here we go:
    The Search for my Ultimate Birthday Cake 
    My flickr journal of the cake hunt 
    The Book that saved my Birthday

    The Cake:
    adapted from Sweets Soul Food desserts and memories

    1 18.5 ounce white cake mix (no pudding we are pushing it with jello haha)
    1 3 ounce pkg Strawberry jello ( nothing else will do, don't fiddle with nostalgia)
    2 tsp flour and 1 tsp double acting baking powder (okay I fiddled here)
    4 tsp granulated sugar
    3/4 cup veggie oil
    1/2 cup water
    1/2 + 2tbsp frozen, thawed and drained strawberries ( a wee fiddle)
    reserve all the juice it is going to be important and dont taste any !
    Combine cake mix, jello powder, flour mixt, Mix well then add oil. Then beat in each egg one at a time very well. I like to tell you to say the alphabet 3 times after each egg ... no kidding.
    Add the strawberries, water and sugar and beat well ... make sure to check the bottom of the bowl because the jello likes to hide there. I use a spatula for a couple turns. Bake in 3 ... 8 inch prepared pans for 30 minutes.
    I will get to the frosting in the morning because I have a date tonight...
    I am back with the frosting:
    8 ounces frozen strawberries, thawed and well drained reserving juice (the book wants 5 0z)
    1 1/2 pounds confectioners sugar ( the book asks for 2 pounds)
    1/2 stick of butter salted ( book asks for unsalted)
    2 white chocolate ghiradelli  baking bars ( none are asked for in book)
    In a bowl you need to combine the strawberries, the confectioners sugar, the melted white chocolate bar (one is used to make garnishes with a wee strawberry cookie cutter)
    Beat this frosting until smooth and creamy and strawberries are teeny tiny bits I add exactly 1/2 tsp pink wilton food colour gel and 2 tbsp strawberry juice during beating. I thicken all remaining strawberry juices with a wee bit of cornstarch (no sugar) This for my fancy little drizzles. Melt the other white chocolate bar 1/3 at a time over very low heat. Heat off for the last 1/3 to temper. Pour onto a parchment paper lined pan so the chocolate is quite thin and flat a good pan bashing does this =o) When almost set use cookie cutter dipped in cornstarch to cut out several strawberries and leaves, you can paint these later when fully hardened off.
    Layer up your cake with frosting between each layer and on top then the sides of the cake. Simple is prettiest. Then decorate with a wee drizzle of strawberry gel and arrange your white chocolate strawberries  I like to set each one on a little poof of whipped cream made with confectioners sugar to keep its shape. ( I use food colour gel to paint the berries and leaves and allow to dry ... you can even make these the day before.) I like to fuss but seriously this cake is amazing on it's own merit and if you don't use the white chocolate your cake is still going to grace any party.

    We have made it simple for you to purchase by clicking HERE You are going to love this book so much!

    Monday, September 12, 2011

    White Chocolate Raisin Cookies to Celebrate the Autumn

    White Chocolate-Oatmeal-Raisin Cookies

    Adapted from Tale of Two Sisters and Their Kitchens
    Yield: about 2 1/2 dozen

    Ingredients

    • 1  cup + 2TBSP  all-purpose flour
    • 1/2  teaspoon  baking soda
    • 1/2  teaspoon  ground cinnamon
    • 1/4 teaspoon mace
    • 1/4  teaspoon  salt
    • 1/2  cup  plus 2 Tbsp. unsalted butter, softened
    • 1/4  cup  granulated sugar
    • 3/4  cup  firmly packed light brown sugar
    • 1  large egg
    • 1  teaspoon Nielsen Massey Orange water
    • 1  cup  uncooked old fashioned
    • 12  ounces white chocolate, chopped, divided (about 21/2 cups)
    • 1/2  cup golden raisins I like to use the Sunmaid jumbo assorted variety of raisins)

    Preparation

    Combine first 4 ingredients in a medium bowl.
    Beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Beat in egg and orange flavoring until light and fluffy.  Add flour mixture and oats; stir until blended. Stir in 1 cup white chocolate and raisins. Cover and chill dough 1 hour, if desired.
    Line 2 large baking sheets with parchment paper. Drop batter by heaping tablespoonfuls, 3" apart, onto prepared baking sheets.
    Bake at 350° for 13 to 15 minutes or until lightly browned. Cool on baking sheets 5 minutes. Transfer cookies to wire racks to cool completely.
    After cookies have completely cooled, melt remaining 1 cup white chocolate. Spread melted chocolate over approximately half of each cookie.
    Note: Order orange water from my shop acupcakery.com It's very affordable, and a small vial will perfume your kitchen for a long time.

    Wednesday, August 31, 2011

    Date Nut Bars

    Date Nut Bars

      Adapted From FamilyFun Magazine
    Date Nut Bars 
    Dates, walnuts, cinnamon, and vanilla mingling with the flavors of honey and apple jelly - this bar has something for everyone. Put it all on our simple oatmeal *cookie bar crust, and you've got an instant bake-sale classic. Don't be put off by the long list of ingredients; these are a breeze to throw together.
    This sweet oatmeal crust makes the perfect base for a variety of cookie bars.
    Ingredients Cookie Bar crust *
    • 3/4 cup (1 1/2 sticks) unsalted butter, softened but cool
    • 1/3 cup sugar
    • 1/2 teaspoon salt
    • 1/2 cup oats, quick or old-fashioned
    • 1 3/4 cups flour
    • 1 tsp vanilla powder
    • 1 tablespoon cold water
      Instructions
    1. Heat the oven to 350º, then butter a 13- by 9-inch pan and set it aside.
    2. Cream the softened butter, sugar, and salt in a large bowl with a wooden spoon. Stir in the oats, vanilla powder then stir in the flour a third at a time, rubbing in the last bit of it by hand to make coarse crumbs. Sprinkle on the water and rub briefly.
    3. Press the dough into the pan, spreading it evenly into the bottom and very slightly up the sides. Chill the pan for 15 minutes. Then bake the pastry on the center oven rack for 15 minutes. Transfer the crust, in the pan, to a wire rack to cool thoroughly.
     
    Ingredients
    • 1 Quick Cookie Bar Crust as above and cooled
    • 1/2 cup honey
    • 1/2 cup apple jelly
    • 2 tablespoons butter
    • 1/2 cup packed light brown sugar
    • 2 tablespoons flour
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground cinnamon
    • 2 large eggs, lightly beaten
    • 1/2 teaspoon vanilla extract
    • 1 1/4 cups chopped dates
    • 1/2 cup dried apple pieces
    • 1 1/4 cups chopped walnuts
     
    Instructions
    1. Prepare the Quick Cookie Bar Crust and allow it to cool in the pan.
    2. Heat the oven to 350º. Combine the honey, apple jelly, and butter in a medium saucepan over moderate heat. Whisk the mixture occasionally until the butter and jelly melt, about 5 minutes, then remove the pan from the heat.
    3. Mix the brown sugar, flour, baking powder, salt, and cinnamon in a medium bowl. Add the eggs and vanilla extract and whisk until they're well mixed, then whisk in the honey mixture. Next, stir in the dates and walnuts.
    4. Pour the filling over the crust and spread evenly with a spoon. Bake the bars on the center oven rack for 25 minutes, until they're a rich golden brown. Transfer the bars, in the pan, to a wire rack to cool thoroughly. Cover and refrigerate the bars for 1 to 2 hours before slicing. Makes up to 24 bars.

    Zucchini even my kids will eat

    These zucchini cakes make an elegant appetizer fit for those upcoming "fallish" parties. Not to mention a great way to use up that bumper crop of Zucchini that is winding all over your yard. Shredded fresh zucchini, is mixed with a little Parmesan, panko, paprika, garlic and a hint of ground nutmeg. The mixture is then pressed into patties and pan fried in olive oil until they are golden brown.
    Makes: 8 cakes 0r 12 smaller cake bites
    You will need:
    • 1 large zucchini grated, excess water removed (Note: To do this, after you grate the zucchini, put the grated zucchini into paper towels and place a couple of plates on top to squeeze and release the water)
    • 1/2 cup grated Parmesan cheese
    • 1 cup panko bread crumbs
    • sprinkle of ground nutmeg, about 1/8 teaspoon (Note: it is best used fresh and just a wee gratings worth)
    • 1/4 teaspoon paprika (Hungarian smoke is my fave)
    • 1 1/2 clove garlic, minced or 1 1/2 tsp fresh ginger with 1 tsp tandoori and madras curry combined.  (Do not use both garlic and ginger this is definitely an either or)
    • 1 egg
    • salt and pepper to taste
    • 1-2 tablespoons canola oil (I am allergic to olive oil sadly)
    1. Combine all ingredients, except olive oil, in a bowl and mix thoroughly. Using a heaping tablespoon form the mixture into 8 patties. Seriously I would double the recipe and make 24 smaller patties
    2. Heat olive oil in a pan over medium heat. Once heated, add patties and cook until golden brown. About 3-4 minutes per side. Serve.
    These are great when served with a dollop of  ranch dressing or mango curry chutney. Enjoy! I love to serve them with fresh cilantro sprigs and in decorative little paper cupcake liners. Everyone loves their own wee plated treat.

    Thursday, August 25, 2011

    Iced Coffee that beats the Cafes


    For this I use a Bodum coffee maker and a large bowl with a gallon of water and one pound regular ground coffee. Follow me so far haha Oh you need two cans of sweetened condensed milk and 2 cans of evaporated milk ( It lasts a month!! ) Oh and a LOT of ice! This time I used 500 ml of table cream and left off one can of condensed milk and one can of evap milk (My son isnt a fan of too sweet or too creamy)
    I like a pail my son Garrett likes a pot!

    Action! Cold brew for 14 hours!

    The java takes a little better than 12 hours to cold brew and another hour or so to cold press. I know it sounds intense but really it isn't and it is worth it. Think of the cafe dollars you will save not to mention the gratification of making something better than you can possibly buy!

    Now as many of you already know I spend my summers in the Southern USA ... I'm hooked! I have a wonderful friend, a delicious garden, a gorgeous flower garden, my own chickens and "human" dogs, about 5,000 goldfish in a pond as well as deer and turkeys! Yes deer and turkeys. Originally we were going to eat some of these pets but named them and once they have a name, all bets are off. So we settle for farm fresh eggs each morning and the great part is that when the hens lay their eggs they come to the garden door and tell us. Haha ... in return they get cornmeal muffin scraps. Pretty good deal I would say. (Not to mention what ever they steal from my gardens as they are freest rangest chickens that could have crossed our lips.
    Well this summer was killer hot and it takes an hour and 15 minutes to go to Starbucks and back. Not only that but it costs about a hundred dollars because when I go it is the old "while I am here I best stock up" Next thing I am stocking up on new things I have never seen before because really I am a Canadian obsessed with the Southern USA. So all told the trip is 3 hours HOT HOURS!
    The only thing I do not like about the south is Sweet Tea ... blick! I ordered tea with milk at a Bob Evans restaurant and the waitress brought me a glass of tea with ice in it and a glass of milk .... I looked at her as though she was nuts and she gave me the same exchange back. Then she said "you have to order "HOT TEA" and burst out laughing at me. ha! Well I got the last laugh, this kind lady who witnessed the exchange told me how to make the best darned tootin Iced Coffee that ever crossed my lips. <3  This was after she saw me taste that putrid Sweet tea!
    Her name even made me smile "Penelope" no lies haha Onwards ...  Thank you Miss Penelope!

    Recipe:
    Okay so pour the whole pack of coffee and the whole gallon of water in a stainless steal food grade pail. You can use a bowl but it isnt as self fulfilling.
    Let that steep until it is quite concentrated and strong. (12 to 14 hours covered with cheesecloth so flies do not poop in your coffee, seriously) Then patiently press it by batches in your new spiffy Bodum coffee press. (sure you can use a filter but you will go crazy I guarantee it)
    Then find the fanciest jar or bottle you have laying about. I use a one gallon mason jar You can use anything really but glass is best! Pour your coffee concentrate in and seal for refrigerator storage.
    Then open your 2 tins condensed milk and 2 tine evap milk and pour into an equally attractive glass bottle (you deserve this) for refrigerator storage.
    Now to consume this decadent bevvie!
    Fill a glass with a lot of ice (NOT CRUSHED) Then add equal parts of coffee concentrate and sweetest cream! You can even add flavour syrups that I will tell you how to make in another post! So for now grab a bottle of syrup from your fave cafe!
    Enjoy! I know you will! Pictures are forthcoming because I'm really crappy at photoshop! xox Happy java'ing my friends.


    Thursday, August 18, 2011

    The Breakfast Book

    Recipe collections have been a pastime in my family for a gazillion generations, snipping, sorting, sharing and even the "I can do better" boasting! Funny though, each of us can have the exact same recipe and nobody's is the same. I call this your baking fingerprint.
    Normally I do not do book reviews unless I learn of a book, buy it, try it and love it, will I get on here and honk my horn.
    The Breakfast Book by Marion Cunningham is just worth honking about!
    HONK HONK HONK!
    If you try it, buy it and read it and love it as much as me .... I would love to hear what you create and what you think. Ready set ... you get ready to honk too and let's see who makes it better <3











    Thursday, August 11, 2011

    Peachy Chicken Wraps for my Girl

    Here make these for your trip honey :
    Peachy Good Chicken Wraps a la Mummie:
    1 1/2 cup chopped fresh peaches
    1/4 cup finely chopped red onion
    1 jalapeno seeded and finely chopped (be careful)
    12 ounces of chicken breast pieces ( you can even get those precooked now )
    2 tbsp lemon juice
    1/4 cup fresh cilantro leaves or flat Italian parsley
    1 tsp honey (buckwheat is best) There is some in my cupboard you can steal.
    1 1/2 tsp ground cumin,
    1 tsp tandoori spice
    3/4 tsp chili powder
    4 tsp canola oil
    5 tortillas
    3/4 cup shredded Swiss cheese (don't buy pre-shredded buy a chunk as it keeps its flavour)
    1 small sweet pepper julienne'd
    3/4 cup chopped heirloom tomatoes
    1 cup torn Boston and romaine lettuce mixed.
    In food processor (or blender) combine peaches onion jalapeno lemon and honey Puree and add cilantro with a quick stir. Set aside
    Cook chicken and all spices in oil (If precooked you still have to warm with spices on low heat so chicken doesnt dry add a splash of water and some chicken stock *(about 1 tbsp of each, the liquid will disappear)*)
    Spread puree on wraps Layer with chicken,cheese, red pepper tomatoes and lettuce Rrrrroll and wrap in plastic Bring along a cooler with a knife and make romantic sushi sandwiches the whole trip for your sweetie and you ♥ Makes 25 little finger sushi sandwiches. Love you ♥

    Thursday, August 4, 2011

    Butter Snap Pretzel Wafer Dessert with Raspberries

    RASPBERRY PRETZEL DESSERT: Butter Snap Pretzel Wafer Dessert with Raspberries     
    2 1/2 c. coarsely ground salted butter pretzels (we like Snyder's of Hanover brand)
    3/4 c. butter, melted
    1 1/2 tsp. sugar
    1 (8 oz.) pkg. cream cheese
    1/2 c. powdered sugar (confectioners)
    1 (12 oz.) Cool Whip
    1 (6 oz.) & 1 (3 oz.) pkg. raspberry Jello
    2 1/2 c. boiling water
    3 (10 oz.) boxes or baskets frozen raspberries (you can use fresh and freeze them yourself, you need the frozen berries for a quick set jello)

    Mix together pretzels, butter and 1 1/2 teaspoons sugar and put into 9 x 13 inch ungreased pan. Bake for 8 minutes at 400 degrees. Cool. Beat together cream cheese and 1/2 cup powdered sugar. Stir in Cool Whip, you will see it turn into a cheesecake type mixture. Spread cream cheese mixture over cooled pretzel mixture. Dissolve 1 large and 1 small package Jello in boiling water. Stir in 3 boxes or baskets of frozen raspberries and let set until cool, but not jelled. Pour over cream cheese mixture and let set overnight.

    may I also suggest:

    Mum's Hob Top Rice Puddin'

    Can be stored in plastic container to take camping or picnic'ing

    Mum's Hob Top Rice Pudding
    1/2 c. regular rice
    1 c. water with 1/2 tsp. sea salt
    4 c. whole milk
    1/2 cup butter
    1/2 c. brown sugar
    2 eggs
    1 tsp. vanilla
    1/2 c. raisins sitting in 1/4 cup boiled water or brandy
    2 tsp. cinnamon
    On top of hob, Pour rice into boiling water and cover. Simmer or cook for 7-10 minutes until rice is slightly under done. Add milk, butter and 1/4 cup of the sugar. Stir. Bring to a boil. Cook for 1 hour on low flame. No need to stir. Beat eggs with a fork, 1/4 cup sugar and vanilla. Add raisins. Pour into rice, stirring slowly until rice thickens. Pour into buttered pudding basin. Sprinkle with cinnamon on top. Enjoy warm or cold with or without whipped cream.

    Monday, August 1, 2011

    Mug an Upside Down Cake

    Mug an Upside Down Cake and give it to a friend

    This makes a great little gift for just about any reason. Even an,  I just mugged a cake reason!
     2 cup sized oven proof soup or coffee mug

    To mug your cake you will need:
    1/3 cup of flour
    3/4 tsp of baking powder
    3 tbsp of sugar
    2 tbsp of sweet flaked coconut
    1 tbs of brown sugar
    4 maraschino cherries

    Mix the first 4 dry ingredients together and place into a ziplock bag and place on top of the fruit!
    1- 4oz/120g tin of diced pineapple pieces or peach pieces (I even like the very cherry fruits) This is the lunch box size tin and you want it to fit in the bottom of the mug. The plastic fruit cups work well for narrower mugs.

    Make sure to have on hand some gift tags large enough to print your instructions and or course a pretty bow for the top of your ziplock bag. I insert it in upside down so "zip" is hiding tidy and then I pinch up a corner and tie the ribbon on.

    Tag should include instructions of course:
    2 1/2 tbsp of butter
    1 egg
    3 tbsp of whole milk
    1/2 tsp of vanilla
    1 1/2 tbsp of melted butter
    Preheat oven to 350'F or 165'C
    in a small bowl add the ingredients from the mug and using your fingers mix in the shortening. Add the egg, milk and vanilla and mix until well combined.
    Grease your lovely new ovenproof mug with 1/2 tbsp of the melted butter.
    Place the remaining melted butter in the mug and sprinkle with enclosed brown sugar. Place the cherries and the drained pineapple into the bottom of the mug. Pour the cake batter over the pineapple bake in an oven on a flat cookie sheet for 15-20 minutes. Top will be light gold and spring to touch or toothpick insertes will come out clean!
    Tip** I love to buy a bunch of mugs on sale in January and use them the following year for festive little psuedo fruit cakes ... it will become a part of your nostalgic memories with family and friends .... I promise!

    Monday, July 11, 2011

    Apple pie Squares

    Granny Smith Apple Pie Squares

     

    Double crust:
    • 5 cups all purpose flour or Bob`s Red Mill Oatmeal flour and Bob`s Red Mill Gluten Free Flour Mix ( 1/2 and 1/2 of each for gluten free slices)
    • 1 tsp. salt
    • 2 cups butter (1/2 cup can be butter flavoured Crisco is you are willing to go there) We like cultured european butter for this dessert.
    • 4 eggs, separated
    • 1 cup milk
    • 2 cups crushed cornflakes or 1 & 1/4 cups crushed regular ritz crackers

    Filling:

    • 7-8 Granny Smith apples
    • 1 cup sugar
    • 2 1/2 tsp cinnamon
    • 3/4 tsp ginger or apple pie spice ( I have even used pumpkin pie spice )

    Glaze optional but my Pal loves it

    • 1 1/4 cups confectioners sugar
    • 1 1/2 tsp vanilla bean paste (Neilsen Massey)
    • 3 tablespoons water

    Directions

    1. Preheat the oven to 350°F.
    2.  Combine the flour and salt in a large bowl and crumble in the shortening.  In a small bowl, beat the egg yolks and milk.  Reserve the egg whites for later.   Add the egg mixture to the flour mixure.  Mix the dough until combined, form into 2 disks and wrap tightly.  Refrigerate for at least one hour.
    3.Crush cornflakes into very fine pieces.  (either with food processor or cornflakes in ziplock bag with air removed and roll with wooden rolling pin until crushed up.  Roll out the dough and place it on a 15 x10 sheet pan.  Sprinkle all of the corn flake crumbs over the dough evenly, sprinkling some of your spices on top.
    4.  Peel, core and slice the apples. Toss them with the sugar and cinnamon.  Place the apples in a flat layer on top of cornflake crumbs. (you can slightly overlap apples if you want extra appley goodness, likely you will need 2 extra apples.
    5.  Roll out the remaining dough,( cut out fancy vents or wait and slit dough) place on top of the apples layer, cut some slits to let the steam escape and seal the edges using your fave technique or even a simple pressing with fork tines.  Beat the egg whites until foamy and brush all over the top of the crust.
    6.  Bake at 350 for 1 hour, until the crust is golden. Cool slightly.
    7.  Combine the icing glaze ingredients in a small bowl. ( you can add almond extract or maple at this point if you would like to add depth to your slices)  Drizzle the icing evenly over the crust.  Cool completely before cutting into squares.

    Friday, April 29, 2011

    Chocolate Biscuit Cake

    Chocolate Biscuit Cake

     

    Ingredients:

    • 100g Butter
    • 400g Milk chocolate OR
    • 400g White Chocolate
    • 1 can of condensed milk
    • 250g McVitie chocolate rich biscuits

    Method:

    1. Melt your butter and preferred type of chocolate in a bowl over a saucepan of near boiling water. Turn on the hob and melt it slowly because if it melts too quickly it will curdle and you will have to start again!
    2. While the two ingredients are melting break up the biscuits either by hand OR with a rolling pin in a bag, put the broken biscuits in a bowl and leave to the side.
    3. Open the can of condensed milk.
    4. Remove the melted chocolate and butter from the hob when there are no lumps left in the mixture and the ingredients are a shiny, rich, brown/cream colour.
    5. Gradually add the condensed milk to the chocolate mixture.
      The ingredients will look as if you have done something wrong as they will combine and then separate. DON’T WORRY, this is normal. KEEP adding the condensed milk until there is none remaining in the can. Eventually the mixture will get thicker and smoother than before
    6. Gradually add the biscuits to the mixture, as much or as little as you want.
    7. Line a squared baking tray with tinfoil. Add the chocolate biscuit mixture.
    8. Refrigerate for 4-6 hours.
    9. Cut up into squares of 16 or 20 and Enjoy!

    Monday, April 18, 2011

    Easter Gumdrop Cake

    Gumdrop Cake

    3 c. sifted flour
    1 tsp. baking soda
    2 tsp baking powder
    1 tsp. salt
    1 tsp. cinnamon
    1 c. shortening
    1 c. brown sugar
    2 eggs, well beaten
    1 c. sweetened applesauce
    2 c. golden seedless raisins or sun maid baking raisins
    1 lb. lg. gumdrops (assorted, but no black) cut into pieces with scissors

    Sift flour, soda, salt and cinnamon together 3 times. Cream shortening with sugar until fluffy. Add eggs and beat thoroughly. Add 1 cup dry ingredients and blend, add applesauce, raisins and remaining dry ingredients; mix thoroughly. Mix in gumdrops and turn into tube pan lined with greased paper. Bake in slow oven (300 degrees) for 2 - 2 1/2 hours. Makes 1 (9 inch) cake.

    Let's take processed foods down a notch and bake from scratch

    Various Names For Sugar Commonly Found in Processed Foods: This is scary .. really

    * Amaske (brown rice)
    * Barley malt (grain)
    * Beet sugar (root)
    * Brown rice syrup (grain)
    * Brown sugar
    * Cane juice
    * Confectioners’ sugar
    * Corn sweetener (grain)
    * Corn syrup (grain)
    * Date sugar (fruit)
    * Dextrose
    * Fructooliosaccharides (fruit)
    * Fructose (fruit)
    * Fruit juice concentrate (fruit)
    * Galactose
    * Glucose
    * Granulated sugar
    * High Fructose Corn Syrup (HFCS) — If you were to avoid only one sugar, HFCS would be the one! According to physicians Mehmet Oz and Michael Roisen, high-fructose corn syrup is the worst sweetener added to our food supply.
    * Honey (natural)
    * Juice concentrate
    * Lactose
    * Licorice Root
    * Maltodextrin (corn syrup solids)
    * Malted barley (grain)
    * Maltose
    * Maple sugar (natural sweetener)
    * Molasses (natural sweetener)
    * Powdered sugar
    * Rice Syrup & Yinni Syrup
    * Raisin juice (fruit)
    * Raisin syrup (fruit)
    * Raw sugar
    * Sorghum syrup
    * Stevia—Stevia is really a healthy sweetener. It’s an herbal sweetener that’s two to three hundred times sweeter than sugar and no calories. It’s presently sold in the U.S. as a dietary supplement, although it has been used as a sweetener for hundreds of years in Latin America, Japan, and Asia and now in Europe.
    * Sucanat
    * Sucrose
    * Sugar cane
    * Turbinado sugar
    * White sugar

    Sunday, April 10, 2011

    French Toast Unfrenched

    French Toast Unfrenched
    1/2 cup finely chopped and toasted pecans
    1 cup honey nut cornflakes
    1/4 cup shredded coconut
    2 tsp cinnamon, divided
    2 Tbsp brown sugar
    3 eggs
    2/3 cup whole milk
    1 tbsp buttermilk powder
    1 1/2 tbsp sour cream
    1 tsp pure vanilla extract
    6 Tbsp butter, divided
    6 slices bread, Italliano or very thick sliced and cut into circle with coffee can if you like
    Pure maple syrup for serving
    Powdered confectioner's sugar
    Diced fruit for serving (peaches, bananas, apples,mango, berries etc.) *Kiwi must remain fresh.

    Whirl pecans in chopper or bullet or what have you and spread in a cast iron fry pan, put in oven and roast or toast for a few minutes (usually 3-4) Whir your cornflakes and pulse until cornflakes are broken minimally. Pour mixture into a shallow dish and add coconut and 1 tsp cinnamon. Mix until combined.

    In a small bowl, combine eggs, milk, buttermilk powder, sour cream vanilla and 1 tsp cinnamon. Whisk until well combined. Pour egg mixture into another shallow dish and set aside.

    On a breakfast skillet set to 350 or med high melt half your butter. You can add more if you need or reserve for the tops after they are cooked. Dip 1 piece of bread in the egg mixture and then into the cornflake mixture, pressing the cornflakes so they will adhere. Repeat with all 6 slices of bread. Once the butter is melted in the pan, add the bread. Cook on both sides for about 2 minutes, or until the crust is browned. You absolutely do not want the bread to be mushy, it will be puffed slightly and will have a nice golden coating over it all if you did it right. Don't rush this or it just won't work. Turn the pan down to low and leave your toast on there to keep warm.
    Prepare whatever fruit you would like to use. You can use it fresh or you can stir fry it in a fry pan for a few minutes your choice, when softened to your liking remove fruit and thicken juices with 1 tsp ONLY of cornstarch until juice is clear and thick. If it is not enough you can add a jar of Heinz fruit salad baby food to this. YUMMERS. Toss your fruit back in and there you have your side. We like to serve this with maple bacon and a couple of bangers I like to use a flour sifter and powder sugar to sprinkle the dish lightly even the meats.
    Serve with syrup and diced fruit on top. Enjoy!
    *Photo above sent in to us from a reader of ours.
    Let us know what you do and send us a photo! Love to hear from you for reals xo

    Saturday, April 9, 2011

    Yummy Chicken Salad with Nasturtiums

    seeds from Eden Brothers

    Yummy Chicken Salad with Flowers
    Partially adapted from the Brass Sisters, their recipe is delish too

    For the Salad
    4 cups cooked chicken cut into 1/2-inch dice
    2 ripe mangos, peeled and sliced into wedges
    1 tin mandarin oragnge slices, drained
    ¾ cup salted toasted cashews, 1/4 cup reserved for topping
    6 oz. (4 cups) mixed greens
    12 fresh cut Nasturtiums

    For the Vinaigrette
    ½ cup extra-virgin olive oil
    ¼ cup rice wine vinegar
    3 tablespoons chili sauce
    1/8 teaspoon cayenne pepper
    ¼ cup honey plus 2 tablespoons
    1 teaspoon salt
    1 teaspoon finely ground pink pepper
    3 tablespoons peeled ginger, finely minced
    2 tablespoons finely minced garlic
    Directions

    1. To make the salad: Combine chicken, mangos, oranges, and ½ cup of cashews in a large bowl and set aside.
    2. Whisk together olive oil, rice wine vinegar, honey, chili sauce, salt, pink pepper, cayenne pepper, garlic and ginger root in a small bowl. Add vinaigrette to chicken a little at a time, tossing with two serving spoons. You may have a small amount of vinaigrette left which can be served on the side.

    3. Refrigerate salad until ready to serve. Place salad on a bed of crisp arugula or other greens, and sprinkle remaining ¼ cup cashews on top of chicken salad when ready to serve. Store leftover salad in refrigerator in covered container.

    Tips: • Do not use over-ripe mangos because they will be too soft. I love using yellow and orange Nasturtiums on this salad. *Nasturtium plants were discovered in the jungles of Peru and Mexico in the 16th century. I can't say enough about them--they are easy to grow, edible, cheerful and they are great companion plants as well! Nasturtiums help deter aphids, whiteflies, squash bugs, cucumber beetles and other pests. Plant them with tomatoes, radishes, cabbage, cucumbers, and under fruit trees. They come in vibrant colors, or muted tones-variegated leaves or plain

    Nasturtium Butter Should you wish to serve fresh rolls
    Ingredients:

    1 pound butter, softened

    1 quart nasturtium blossoms

    juice of 1 lemon

    Pink pepper to taste

    In a food processor or blender add the butter, nasturtiums and lemon juice and process until completely mixed. Use on seafood or vegetables. You can also add minced garlic to this if you wish for a variation.

    Tuesday, April 5, 2011

    Catching up Spicy Lo Mein Salad Cos I missed ya!



    Spicy (Oh how I am gonna miss you) Lo Mein Salad

    2 cups cooked and cooled lo mein noodles
    1 bag baby spinach (10 oz)
    1/2 cup chopped peanuts
    1/2 cup chopped cilantro
    1 cup chopped sweet red bell pepper
    1/4 cup chopped fresh green onion
    1/4 cup chopped pickled ginger slices (put aside 2 tbsp brine)
    1 6oz tin mandarin oranges drained reserving juice
    2 grated carrots

    Dressing:
    1/4 cup plus 2 tbsp omega 3 cooking oil
    2 tbsp brine from ginger
    mandarin juice reserved
    3 tbsp soy sauce
    3 tbsp orange juice concentrate
    3 tbsp rice vinegar
    4 chopped chili peppers
    1/2 tsp fresh orange peel grated tiny
    1/8 cup finely chopped pickled ginger

    Salad: Cook and chill noodles. Toss together all ingredients. Set aside in cool fridge in a lovely earthenware bowl. I happen to like my pouring mixer bowl for this.
    BUY NOW

    Dressing: Shake all ingredients together in dressing bottle. Shake madly to your fave music. Dance, shake and shake. When all shook and you are tired heat up on stove for approx 5 minutes until thickens slightly. Pour into a gorgeous bottle and cool.
    At serving time, toss your masterpiece and sit back and glow! ohhh yeah! Don't you just love when I am sharing my bestiest recipes ever. xox
    1 tbsp cornstarch

    Saturday, March 26, 2011

    Oatmeal Animal Crackers Adapted from The Great Scandanvian Baking Book

    Oatmeal Any Animal Crackers

    I tend to use fluer de sel sea salt in the crackers, and then a flakier salt sprinkled across the tops before baking. I grind my pink pepper in a spice grinder. We love to use our "Marine Life" cookie cutters for these. Although larger, you break them up because that is what you do with a cracker ~ Lynds
    1 cup small rolled oats or old fashioned whirred in blender
    1 1/4 cups whole milk, heated just to boiling
    1/4 cup room-temperature unsalted butter
    4 tablespoons turbano sugar
    3 teaspoons baking powder
    2 teaspoons crushed pink pepper or molasses but not both I prefer molasses
    1/2 teaspoon fine grain sea salt
    1 1/4 cup dark rye flour
    1 1/2 cups all-purpose flour, plus more for dusting
    more salt for sprinkling
     In a large bowl combine the rolled oats and boiling milk. Let stand until cool, likely 30 - 45 minutes (do not quicken in fridge as this is what softens your oats) When cool, stir in the butter, sugar, baking powder, molasses, salt, and rye flour. Stir in the all-purpose flour, a bit at a time, until a stiff dough forms. Turn out onto a counter top and knead until the dough comes together and is uniform.
    Heat the oven to 425F / 245C with racks in top and bottom thirds.
    Divide the dough into two parts, just so you have a manageable amount to work with. Now, you're going to want to roll the dough out very thin - 1/4 -inch. This way your crackers will have snap. Have a look at the photo up above, and try to get it thinner than that. If your dough is at all stubborn, just let it rest there for ten minutes or so, then try again.
    Transfer to a parchment-lined baking sheets [they don't spread much), and sprinkle with a bit more salt - flaky sea salt is best Fleur de sel is what I use, if you have it. Bake for roughly 14 minutes, flipping each cracker approx 7 minutes into baking time, and brown the flip side as well. Use your best judgement and remove when well done. I do not like these over-baked as they do dry out during cooling as well. Cool completely before storing in large air-tight jars.
    Repeat with the remaining dough, and cut the scraps into tiny oyster or soup crackers.
    Makes dozens of crackers, depending on how large or small you cut them.
    Adapted from The Great Scandinavian Baking Book by Beatrice Ojakangas.
    Prep time: 45 min - Cook time: 15 min

     

    Great Scandinavian Baking Book