- Beef Barley Soup

BEEF BARLEY SOUP

2 c leftover (lean) roast beef, chopped
9 c cold water
1 c tomato juice
1 c barley
½ c finely chopped onion
½ c carrots cut into one inch strips
3 T beef Bovril
1 tsp salt
½ c celery, chopped

Combine all ingredients and cook for 3 hours until barley is tender.

- Chocolate Chip Square

CHOCOLATE CHIP SQUARE


2/3 c. butter
2¼ c. brown sugar
3 eggs beaten
2 ¾ c. flour
2½ tsp. baking powder
½ tsp. salt
1 c. chocolate chips
½ - 1 c. chopped nuts

Grease a 9 x 13 pan. Mix together butter and brown sugar. Add eggs and then remaining ingredients (strange consist¬ency but it works) and place in pan.

Bake at 350° for 30 minutes. Slice while warm.

- Peanut Brittle

PEANUT BRITTLE


1 c white sugar
1/2 c clear corn syrup
1 c roasted salted peanuts
1 tsp butter
1 tsp vanilla extract
1 tsp baking soda

Grease a cookie sheet.

In a 2 litre casserole dish (I use a clear glass pyrex dish), stir together the sugar and syrup. Microwave on high for 4 minutes.

Stir in the peanuts. Microwave on high for 7 to 9 minutes until light brown (the more powerful your microwave, the less time it will take).

Add butter and vanilla to syrup, blending well. Microwave on high 1 minute more. Peanuts will be lightly browned and syrup very hot.

Add baking soda and gently stir until light and foamy (caution – this will instantly increase in volume and will be extremely hot at this point - be very careful not to burn yourself).

Pour mixture onto a lightly greased cookie sheet. Allow to cool. When cool, break into small pieces. Store in an air-tight container.

Notes:

1. Don’t underestimate how hot this gets. This is not a recipe to be made with a child.
2. I actually put the cookie sheet outside (if it is cold enough) and the brittle sets in about 10 minutes.

- Egg Nog

EGG NOG


12 eggs, separated
1½ c super fine sugar (I use Berry sugar)
1 litre homogenized milk
1½ litre whipping cream
1 c amber rum
1 c brandy
Freshly grated nutmeg

In a very large bowl, beat egg yolks until pale yellow. Gradually add the sugar to the yolks. With a wire whisk, beat in the milk and 1 litre of the whipping cream. Add the alcohol, stirring constantly.

Just before serving, beat the egg whites until stiff. Fold into mixture. Whip remaining whipping cream until stiff and fold in. Sprinkle with nutmeg.

Notes:

1. Think this is a lot of alcohol? The original recipe calls for 51/2 c alcohol.
2. This is not like anything you could ever buy in a store. It is creamy and delicious (what I would think tasting a cloud would be like).

- Sausage Rolls

SAUSAGE ROLLS


2 lbs. sausage meat
2 c. cracker crumbs (I use Vegetable Thins)
1 pkg. Lipton onion soup mix
2 pkg. Tenderflake frozen puff pastry
2 eggs (whisked with 1 T water)

Mix first 3 ingredients together.

Roll out pastry and cut each portion (there are two portions in each package) in half.

At the edge closest to you place 1/8th of the sausage filling along the length of the edge. At the edge farthest away from you, brush the egg wash along the top (this will become the glue). Starting at the edge with the sausage filling, roll up to meet the top. You can then cut them in your desired size (see notes).

Once cut, place on a rack on a cookie sheet (that way any excess grease goes on the pan and doesn’t stay in the sausage roll) and brush the tops with the egg wash.

Bake at 400º for 20 minutes.

Notes:

1. I like two-bite size sausage rolls so if you cut each portion you will yield around 60 cocktail-size sausage rolls.

2. After rolling, the best way to cut to desired size is to use dental floss. That way they cut but they don’t squish as they would with a knife.

3. These are hands down the best you will ever have.

- Sweet & Spicy Pecans

Sweet & Spicy Pecans

1 lb or 5 cups pecan
1/2 c granulated sugar
2 T vegetable oil
1 T ground cumin
1 tsp each chili power and ground coriander
3/4 tsp salt
1/2 tsp ground ginger
1/4 tsp each cinnamon, cloves and cayenne pepper

Blanch pecan halves in boiling water for 1 minute; drain well. Transfer immediately to large bowl. Sprinkle with sugar and drizzle with oil; toss to coat well. Let stand for 10 minutes.

Sprinkle in single layer on greased foil-lined rimmed baking sheets. Bake in 325° oven, turning every 5 minutes, for 25 minutes or until nuts are crisp and slightly darkened.

Meanwhile, in metal cake pan or other heatproof pan, combine cumin, chili powder, coriander, salt, ginger, cinnamon, cloves and cayenne; toast in oven alongside nuts for 5 minutes.

Dump nuts into large bowl; sprinkle with spices and toss to coat well. Spread in single layer on baking sheet to cool.

Store in airtight containers for up to 2 weeks (or more).

Notes:

1. These are absolutely addicting but fair warning – these spices stink (there is no better way to describe them). Absolutely everyone who has made them says that their house smelled awful and they thought they would have to throw them out (and pecans aren’t cheap) but I had warned them in advance and they were patient. These taste absolutely nothing like they smell. Your only problem will be putting the jar away after you have started. Another great gift idea.

- Nuts + Bolts

NUTS + BOLTS

1½ lbs. (750 g) mixed nuts
½ lb. (250 g) cashews
1 - 15 oz. (420 g) box Cheerios
1 - 24 oz. (750 g) Shreddies
9 oz. (280 g) pkg. pretzels
6 tsp. (30 mL) garlic salt
5 tsp. (25 mL) celery salt
2 tsp. (10 mL) onion salt
3 tbsp. (45 mL) Worcestershire sauce
2 tsp. (10 mL) A-1 or H.P. steak sauce
2½ c. (625 mL) butter

Use 2 very large roasters or 2 very large lasagne pans.

Mix the first 5 ingredients together.

Melt the butter in a saucepan with all of the seasonings. Pour over the dry ingredients and separate into two pans..

Bake at 200° for 2½ - 3 hours stirring frequently (every 20 - 30 minutes).

Notes:

1. These store very well and after cooling I put them in plastic bags for several weeks. They make great Xmas gifts.

- Cinnamon Shortbread

CINNAMON SHORTBREAD


1/2 lb. butter
1/2 lb. Crisco shortening
1/2 c. berry sugar
1/2 c. brown sugar
4 c. flour
4 tsp. cinnamon
pinch of salt

Roll out dough and cut cookies with cutters. Bake on ungreased baking sheet at 300° for 20 minutes.

Mix additional 1/2 c. berry sugar with 1 tsp. of cinnamon.

After taking cookies out of oven, and while they are still warm, toss in sugar/cinnamon mixture.

Notes:

1) These cookies are melt in your mouth fabulous. They would make a wonderful Christmas gift and are part of my Christmas baking tradition.

- Chocolate Bark

CHOCOLATE BARK


8 oz semi-sweet chocolate melting wafers (or milk chocolate if you prefer)
2 oz white chocolate melting wafers
½ cup cashew pieces
½ cup coconut
½ cup chopped dried mangoes


Melt semi-sweet chocolate in double boiler, add cashews, coconut and mangoes. Mix together and spread on a cookie sheet that has been sprayed with Pam. Once cooled drizzle (or spread) with layer of melted white chocolate. Cool & crack into smaller pieces.

Notes:

This is fabulous and makes for an impressive (but way easy) Christmas gift.

- New York Cheesecake

New York Cheesecake

1¼ cups finely ground graham crackers
¼ cup sugar
¼ cup butter (room temperature)

5 8-oz packages of cream cheese (room temperature)
2 tbsp fresh lemon juice
2 tsp vanilla
1¾ cup sugar
3 tbsp all purpose flour
¼ tsp salt
5 eggs
2 egg yolks
¼ cup whipping cream

Mix graham cracker crumbs, ¼ cup sugar and butter using pastry blender or 2 knives until mixture resembles coarse meal. Press firmly into bottom and ½ inch up sides of 9 inch spring form pan. Refrigerate until ready to use.

Preheat oven to 500°F. Beat cream cheese in large bowl with electric mixer until very smooth. Blend in lemon juice and vanilla. Sift sugar, flour and salt. Gradually beat into cream cheese, then continue beating until moisture is creamy, smooth and light – about 5 minutes.

Beat in eggs and yolks one at a time, beating lightly after each addition.

Blend in cream. Pour into crust. Bake 12 minutes. Reduce temperature to 200°F. Continue baking until tester inserted into center comes out clean (about 45 minutes).

Gently run sharp knife around edge of pan. Cool cake completely in pan on rack.

Refrigerate at least 8 hours.

Notes: I should have posted this a long time ago and thought I had - it is the best ever!!

- Date Nut Spice Bread

DATE NUT SPICE BREAD


2 c coarsely chopped dates
1/3 c Cointreau or Triple Sec
1/4 c unsalted butter, at room temperature
¾ c brown sugar, lightly packed
1 extra large egg
1 tsp vanilla extract
1 T grated orange zest
2 c all purpose flour
2 tsp baking powder
½ tsp baking soda
1 tsp ground cinnamon
1 tsp ground nutmeg
¼ tsp ground cloves
1 tsp kosher salt
¾ c freshly squeezed orange juice
¾ c coarsely chopped pecans

Orange Cream Cheese Spread:

6 oz cream cheese, at room temperature
1/3 c white sugar
1 T grated orange zest

Preheat oven to 350º. Spray a regular size (8 ½ x 4 ½ x 2 ½ inch) loaf pan with Pam. Line the bottom and sides with parchment paper.

Combine the dates and Cointreau in a small bowl and set aside for 30 minutes. Stir occasionally.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar together on medium speed for 1 minute. Scrape down the bowl. With the mixer on low, add the egg, vanilla and orange zest. Sift together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. With the mixer still on low, add the flour mixture alternately with the orange juice to the creamed mixture, beating only until combined. By hand stir in the dates with their liquid, and the pecans.

Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 to 60 minutes, until a toothpick comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.

Meanwhile in the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese, sugar and orange rind on medium speed until just combined.

Slice the bread and serve with the orange cream cheese on the side for spreading.

- Classic Green Bean Casserole

CLASSIC GREEN BEAN CASSEROLE

Topping:

4 slices white bread, each slice torn into quarters
2 T unsalted butter, softened
¼ tsp table salt
1/8 tsp ground black pepper
3 c (2 cans) fried onions

Beans and Sauce:

Table salt
2 lbs green beans, ends trimmed and halved
3 T unsalted butter
1 lb white button mushrooms, cleaned and cut into ½ inch slices
3 cloves of garlic, minced
Black pepper
3 T flour
1½ c chicken broth
1½ c whipping cream

TOPPING: Pulse bread, butter, salt, and pepper in food processor until mixture resembles coarse crumbs, about ten 1-second pulses. Transfer to large bowl and toss with onions; set aside.

BEANS: Adjust oven rack to middle position and heat oven to 425º. Fill large bowl with ice water. Bring 4 quarts water to boil in large Dutch oven. Add 2 T salt and the beans. Cook beans until bright green and crisp-tender, about 6 minutes. Drain beans in colander and plunge immediately into ice water to stop cooking. Spread beans on paper-towel-lined baking sheet to drain.

SAUCE: Add butter to now-empty Dutch oven and melt over medium-high heat until foaming subsides. Add mushrooms, garlic, ¾ tsp salt, and 1/8 tsp pepper; cook until mushrooms release moisture and liquid evaporates, about 6 minutes. Add flour and cook for 1 minute, stirring constantly. Stir in broth and bring to simmer, stirring constantly. Add cream, reduce heat to medium, and simmer until sauce is thickened and reduced to 3½ cups, about 12 minutes. Season with salt and pepper to taste.

COMBINE: Add green beans to sauce and stir until evenly coated. Arrange in even layer in 9 x 13 inch baking dish. Sprinkle with topping and bake until top is golden brown and sauce is bubbling around edges, about 15 minutes. Serve immediately.

Notes:
1. We had this for Thanksgiving supper and it was a hit. I am sure there exists a recipe that is made with cream of mushroom soup rather than the sauce but I wouldn’t take the shortcut.
2. The components of the casserole can be prepared ahead of time (I did this, by the way). Store the bread-crumb topping in an airtight container in the refrigerator and combine with the onions just before cooking. Combine the beans and cooled sauce in a baking dish, cover with plastic wrap, and refrigerate for up to 24 hours. To serve, remove the plastic wrap and heat the casserole in a 425º oven for 10 minutes, then add the topping and bake as directed.

- Winner's Rice

WINNER'S RICE


½ c (125 mL) chopped onion
¼ c (60 mL) butter
1 c (250 mL) sliced mushrooms
1 c (250 mL) long grain rice
2 T (30 mL) chopped fresh parsley
1 T (15 mL) lemon juice
½ tsp (2 mL) salt
¼ tsp (1 mL) pepper
¼ tsp (1 mL) cayenne pepper
¼ tsp (1 mL) thyme
2 c (500 mL) boiling chicken broth

Sauté chopped onion in butter. Add sliced mushrooms. Add long grain rice. Stir until well coated. Add parsley, lemon juice, salt, pepper, cayenne, and thyme. Mix and turn into casserole dish. Add boiling chicken broth. Stir and cover.

Bake at 375° for 25 minutes.

- Rice Pilaf

RICE PILAF

Rice:
1 T butter
1 c chopped onion
1½ c long grain white rice
3 c chicken stock
¼ tsp fresh or dried thyme
1 bay leaf
Salt to taste
¼ tsp ground pepper

Vegetable garnish:
1 T olive oil
½ c peeled and diced red bell pepper
½ c fresh asparagus, peeled and cut into 1 inch lengths
½ c shelled fresh green peas (or frozen will do)
1/8 tsp salt
Freshly ground black pepper

Melt the butter in the saucepan. When hot, stir in the onions and cook for a few minutes to soften. Add the rice and stir well to coat the grains with butter.

Pour in the chicken stock; add the thyme, bay leaf, salt to taste, and several grinds of pepper; then raise the heat to high and bring to a boil. Cover the pot, reduce the heat to very low, and cook for 15 to 20 minutes, until the rice is tender and all the liquid has been absorbed. (If you want to serve the pilaf plan, you can just fluff the grains with a fork and serve at this point).

While the rice is cooking, prepare the vegetable garnish. Set the sauté pan over medium-high heat, add the tablespoon of oil and all of the vegetables, and toss together. Add about 4 tablespoons of water (just enough to come partway up the side of the vegetables), sprinkle on the salt and pepper, and swirl the pan to mix.

Bring the water to the boil, cover the pan, and cook for about 5 minutes. Check the water level once or twice, adding a little more if necessary and taste the vegetables for doneness.

- Mexican Rice

MEXICAN RICE

2 T oil
1 c uncooked rice
1 (14 oz) can crushed tomatoes (or Mexican stewed if available)
1 small onion, minced
¼ c green pepper, chopped
2 T salt
1 tsp chilli powder
2 c water

In a large skillet, heat oil and add rice. Sauté, stirring, for 5 minutes or until evenly browned. Add all ingredients and mix well. Cover with a lid and simmer until rice is tender, approximately 30 minutes. Remove lid and allow to dry out.

- Cheddar Beer Bread

CHEDDAR BEER BREAD

3 c flour
1 T baking powder
¾ tsp salt
2 T sugar
2 c grated cheddar cheese (the more aged the tastier)
½ c finely chopped onion
3 garlic cloves
12 oz can of beer (non-alcohol works too)

Preheat oven to 350°.

Using a fork and a bowl, combine all of the ingredients (except the beer), until well mixed. Add the beer a quarter at a time until all the ingredients are blended. Spoon into a loaf pan that has been sprayed with Pam and smooth down with fork. Bake for one hour. Remove from pan and cool on wire rack. Serve warm with soup or stew.

Notes:

1. Freezes really well.

- Spicy Bean Soup

SPICY BEAN SOUP


1 lb Hot Italian sausage
3 c cubed ham
3 medium potatoes, peeled & cubed
2 medium onion, diced
3 celery stalks with leaves, chopped
5 carrots, peeled & diced
1 green pepper, seeded & chopped
1 c chopped fresh parsley (or 2 T dried)
3 – 14 oz cans kidney beans
14 oz can tomato sauce
28 oz can diced tomatoes
1 – 2 tsp salt
1 tsp pepper
1 tsp hot pepper sauce
2 bay leaves
1 tsp Worcestershire sauce
2 garlic cloves, crushed

Boil sausage to remove excess fat and cut into bite-sized pieces. Brown sausage and ham in a large, heavy pot. Add all of the other ingredients and add just enough water to cover. Bring to a boil and then reduce to simmer. Cover and continue to cook for 2-3 hours.

Serve with Cheddar Beer Bread.

Notes:

1. Freezes really well.

- Rustic Plum Cake

RUSTIC PLUM CAKE

2 T seedless raspberry jam
3 T brandy
1 lb. (10 large) Italian prune plums, halved and pitted
¾ c all-purpose flour plus extra for dusting pan
¾ c white sugar
1/3 c slivered almonds
½ tsp baking powder
¼ tsp table salt
6 T unsalted butter, cut into 6 pieces, softened but still cool
1 large egg plus one large egg yolk, at room temperature
1 tsp vanilla extract
¼ tsp almond extract
Icing sugar for serving

Cook jam and brandy in a 10 inch non-stick skillet over medium heat until reduced to thick syrup, 2 to 3 minutes. Remove skillet from heat and place plums cut-side down in syrup. Return skillet to medium heat and cook until plums shed their juices and thick syrup is again formed, about 5 minutes, shaking pan to prevent plums from sticking. Cool plums in pan, about 20 minutes.

Adjust oven rack to middle position and heat oven to 350°. Grease and flour (I use Pam) 9 inch springform plan. Process sugar and almonds in food processor until nuts are finely ground, about 1 minute. Add flour, baking powder, and salt; pulse to combine. Add butter and pulse until mixture resembles coarse sand, about ten 1-second pulses. Add eggs, vanilla and almond extract and process until smooth, about 5 seconds, scraping bowl once if needed (batter will be very thick and heavy).

Transfer batter to prepared pan; using spatula, spread batter evenly to pan edges and smooth surface. Stir plums to coat with syrup. Arrange plum halves, skin-side up, evenly over surface of batter. Bake until cake is golden brown and wooden skewer inserted into center comes out with few crumbs attached, 40 to 50 minutes. Run paring knife around sides of cake to loosen. Cool in pan on wire rack until just warm or to room temperature, at least 30 minutes. Remove cake from pan and dust with icing sugar. Cut into wedges and serve (preferably with vanilla ice cream).

Notes:

This is such a simple but delicious dessert and the almond extract gives it a real flavour boost.

- Hearty Italian Meat Sauce (Sunday Gravy)

HEARTY ITALIAN MEAT SAUCE
(SUNDAY GRAVY)


Sauce:

2 T olive oil
1 rack (about 2 ¼ lbs) baby back ribs, cut into 2 rib sections
Table salt and fresh ground pepper
1 lb hot Italian sausage links
2 medium onions, chopped fine (about 2 c)
1 ¼ tsp dried oregano
3 T tomato paste
4 medium garlic cloves, minced or pressed through a garlic press
2 (28 oz) cans crushed tomatoes
2/3 c beef broth
¼ c chopped fresh basil leaves

Meatballs:

2 slices hearty white sandwich bread, crusts removed and bread cut into 1/3 inch cubes
½ c buttermilk
¼ c chopped fresh parsley leaves
2 medium garlic cloves, minced or pressed through a garlic press
1 large egg yolk
½ tsp table salt
¼ tsp crushed red pepper flakes
1 lb meatloaf mix (1/3 lb each of ground beef, veal and pork)
2 oz thinly sliced prosciutto, chopped fine
½ c grated Romano or Parmesan cheese
½ c olive oil

(See note)1 ½ lbs pasta
2 T table salt
Grated Parmesan cheese for serving

For the sauce: Adjust oven rack to lover-middle position and heat oven to 325º. Heat oil in large Dutch oven over medium-high heat until just smoking. Pat ribs dry with paper towels and season with salt and pepper. Add half of the ribs to pot and brown on both sides, 5 to 7 minutes total. Transfer ribs to large plate and brown remaining ribs. After transferring second batch of ribs to plate, brown sausages on all sides, 5 to 7 minutes total. Transfer sausage to plate with ribs.

Reduce heat to medium, add onions and oregano; cook, stirring occasionally, until beginning to brown, about 5 minutes. Add tomato paste and cook, stirring constantly, until very dark, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add crushed tomatoes and broth, scraping up any browned bits. Return ribs and sausage to pot; bring to simmer, cover and transfer to oven. Cook until ribs are tender, about 2½ hrs.


For the meatballs:

Meanwhile, combine bread crumbs, buttermilk, parsley, garlic, egg yolk, salt, and red pepper flakes in medium bowl and mash with fork until no bread chunks remain. Add meatloaf mix, prosciutto, and cheese to bread mixture; mix with hands until thoroughly combined. Roll into balls, transfer to plate, cover with plastic, and refrigerate until ready to use.

(See note) When sauce is 30 minutes from being done, heat oil in large skillet over medium-high heat until shimmering. Add meatballs and cook until well browned all over, 5 to 7 minutes. Transfer meatballs to paper towel-lined plate to drain briefly. Remove sauce from oven and skim fat from top with large spoon. Transfer browned meatballs to sauce and gently submerge. Cover, return pot to oven, and continue cooking until meatballs are just cooked through, about 15 minutes.

Meanwhile, bring 6 quarts of water to boil in large pot. Add pasta and salt and cook until al dente. Reserve ½ c cooking water; drain pasta and transfer back to cooking pot.


Notes:

1. This is easy and delicious – my sister thinks it rivals turkey supper!
2. I doubled the recipe and I would estimate that doubled it feeds 11 even though the original recipe says that 1 batch feeds 8 to 10 (apparently I only know big eaters).
3. I prefer to use another more sturdy pasta, like penne and I disregard the amount of pasta indicated (probably why I always have so much pasta left over).
4. As with other meatball recipes, I always bake my meatballs. I bake them on a rack on top of a sheet pan (or if I am really lazy, on parchment on a sheet pan) at 375° for 25 to 30 minutes. For this recipe I make them before I start the sauce and put the cooked meatballs in the fridge until I need them).

- Apple Upside-Down Cake

After a holiday/renovation absence, I am back again with more recipes!!

APPLE UPSIDE-DOWN CAKE

Topping:

¼ c unsalted butter cut into 4 pieces, plus extra for pan
4 Granny Smith apples (about 2 pounds), peeled and cored
2/3 c packed light brown sugar
2 tsp fresh lemon juice

Cake:

1 c all-purpose flour
1 T cornmeal
1 tsp baking powder
½ tsp table salt
¾ c white sugar
¼ c packed light brown sugar
2 large eggs
6 T unsalted butter, melted and cooled slightly
½ c sour cream
1 tsp vanilla extract

Butter bottom and sides of a 9-inch round cake pan, set aside. Adjust oven rack to lowest position and preheat oven to 350º.

Halve apples from pole to pole. Cut 2 apples into ¼ inch slices; set aside. Cut remaining 2 apples into ½ inch slices. Heat butter in a skillet over medium-high heat. When foaming subsides, add ½ inch thick apple slices and cook, stirring 2 or 3 times, until apples begin to caramelize, 4 to 6 minutes (do not fully cook apples). Add ¼ inch apple slices, brown sugar and lemon juice; continue cooking, stirring constantly, until sugar dissolves and apples are coated, about 1 minute longer. Transfer apple mixture to prepared pan and lightly press into even layer. Set aside while preparing cake.

Whisk flour, cornmeal, baking powder and salt together in medium bowl; set aside. Wisk granulated sugar, brown sugar and eggs together in large bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter until combined. Add sour cream and vanilla; whisk until combined. Add flour mixture and whisk until just combined. Pour batter into pan and spread evenly over the apples. Bake until cake is golden brown and toothpick inserted into centre comes out clean, 35 to 40 minutes.

Cool pan on wire rack for 20 minutes. Run paring knife around sides of cake to loosen. Place wire rack over cake pan. Holding rack tightly, invert cake pan and wire rack together, lift off cake pan. Place wire rack over baking sheet or large plate to catch any drips. If any fruit sticks to pan bottom, remove and position it on top of cake. Let cake cool 20 minutes then transfer to a serving platter and serve.

Notes:

1. I baked this on a parchment lined cookie sheet to prevent a mess in my oven.
2. You can also try combining 1/3 c finely ground toasted almonds with flour and combine 1 tsp almond extract with the sour cream and vanilla for even more taste (I have not tried this yet).

- French Pizza

FRENCH PIZZA


1 pkg frozen puff pastry
1 egg yolk blended with 1 tsp water
1/2 cup spaghetti sauce, canned or your own
20 thin slices pepperoni
5 slices ham, 4 inches square, 1/4 in. thick
3 tablespoons chopped green onions
pinch Italian Seasoning
6 oz. Mozzarella cheese, grated (2/3 to 1 cup is what I use)

Thaw puff pastry and roll into a 9 x 16 inch rectangle. Cut into two pieces - one four inches and one five inches in width. Brush edges with egg yolk mixture.

Place larger rectangle on a greased cookie sheet and spread spaghetti sauce over to within one inch of the edges. Arrange pepperoni, ham, onions and seasoning on top then sprinkle over the cheese.

Place the other piece of dough on top and seal with the bottom crust. Press edges together with a force. Brush top with egg yolk mixture and make four slits in the top.

Bake at 425° for about 25 minutes, cut into squares and serve hot.

Freeze this after cooking and then re-heat it at about 350° til it looks bubbly.

Thanks Vicki!

- Warm Bread Dip

WARM BREAD DIP


1 loaf round sourdough bread (see note)
2 – 8oz. packages of cream cheese
1 c grated cheddar cheese
1 c real mayonnaise
1 tsp dill
1 tsp garlic salt
2 tsp Dijon mustard
1 tsp horseradish
dash of Worcestershire sauce
3 drops Tabasco sauce
3 T green onion
10 slices bacon (cooked and crumbled)

Hollow out bread. Mix ingredients and place in centre of bread. Put top crust back on and cover loaf with tin foil.

Bake at 350º for 90 minutes.

Notes:

(1) You can substitute the real cooked preserved bacon .
(2) You may want to buy an extra loaf of bread to cut up as there is a lot of dip.

Thanks Di.

- Chocoholic's Quick-Fix Cheesecake

CHOCOHOLIC'S QUICK-FIX CHEESECAKE


1 1/2 c chocolate wafers, crushed
1/3 c butter, melted
1 (8 oz) package cream cheese
1/2 c sugar
1 tsp vanilla
2 eggs, separated
6 oz chocolate chips, melted
1 c heavy cream

Preheat oven to 325°.

Mix wafers and butter together. Press into bottom of spring form pan. Bake for 10 mins. Mix softened cream cheese, 1/4 c sugar and vanilla. Add 2 beaten egg yolks and melted chocolate bits. Beat egg whites until stiff peaks form. Gradually add remaining sugar. Add to chocolate mixture. Whip heavy cream and fold into mixture. Pour over crumb crust and freeze.

Take out of freezer about 20 mins before serving.

Thanks Sue.

- Chocolate Peanut Butter Ice Cream Pie

CHOCOLATE PEANUT BUTTER ICE CREAM PIE


Crust:

1½ c. graham wafer crumbs
3 T. sugar
2 T. chopped salted peanuts
¼ c. butter (melted)

Filling:

2 c. chocolate ice cream, softened
4 c. vanilla ice cream
1/3 c. peanut butter

Preheat oven to 350º.

In a small bowl stir together all crust ingredients. Press into bottom an sides of 9 inch pie plate (I use spring form pan and line the bottom only). Bake for 6-8 minutes until lightly brown. Allow to cool.

Spread softened (only slightly) chocolate ice cream over the cooled crust. Freeze until firm (about 30 mins. - or if you are in a hurry - 5 minutes).

In a large mixing bowl (I use electric mixer) combine vanilla ice cream and peanut butter until well mixed. Freeze until set (30 - 40 mins.)

Notes:

1) I use more vanilla ice cream and more peanut butter (to taste) so that the spring form pan is filled to the top.

- Buttercream Icing

BUTTERCREAM ICING

1 c shortening (I use Crisco)
1 tsp extract (I use clear vanilla extract for pure white icings – see note)
2 T milk or water
4 c icing sugar
1 T meringue powder (see note)
Pinch of salt

Yield: 3 cups

Mix all ingredients together, adding more milk (sometimes it is double what the recipe recommends) or water to get to a spreadable consistency.

Note:

1) I took Wilton cake decorating lessons so I always use their clear vanilla and meringue power. I get them from Michaels craft stores but they are often available at shops that sell cake decorating products.
2) Once you have the recipe at the right consistency, if you are not going to use it in the next couple of days put it in the fridge and then take it out the night before you need it. A quick beat will bring it back to the original consistency.

- White Wedding Cake

WHITE WEDDING CAKE


3 c cake flour
2 tsp baking powder
1 tsp salt
1½ c unsalted butter (at room temperature)
2¼ c white sugar
½ tsp pure vanilla extract
1 c milk
8 large egg whites

Preheat oven to 350º.

Spray two 9-inch round cake pans and line the bottoms with parchment paper.

In a medium bowl, sift together the flour, baking powder and salt; set aside.

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and 2 c of sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in the vanilla. With mixer on low speed, add flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until just combined. Transfer mixture to a large bowl; set aside.

In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. With mixer running, gradually add remaining ¼ c sugar; beat on high speed until stiff, glossy peaks form, about 4 minutes. Do not overbeat. Gently fold a third of the egg-white mixture into the butter-flour mixture until combined. Gently fold in the remaining whites.

Divide the batter between prepared pans and smoothing with offset spatula. Bake, rotating pans halfway through, until cakes are golden brown and a cake tester inserted in centers comes out clean, 30 to 35 minutes. Transfer pans to a wire rack to cool 20 minutes. Invert cakes onto the rack; peel off parchment. Re-invert cakes and let them fool completely, top sides up.

Notes:

1) This recipe also makes 24 cupcakes.
2) I have two bowls for my KitchenAid and this comes in really handy with any recipe that calls for beaten egg whites. If you don’t have two think about asking for a spare as a gift – you will really appreciate it.
3) I tripled the recipe yesterday for an upcoming wedding and that yielded 2 six inch, 2 eight inch and 2 ten inch cakes. Each took longer to bake than the recipe suggested so use your tester!

- French Onion Soup

FRENCH ONION SOUP
(see note)

Soup

3 T unsalted butter, cut into 3 pieces
6 large yellow onions (about 4 pounds) halved and cut pole to pole into ¼ inch slices
Table salt
2 c water, plus extra for deglazing
½ c dry sherry
4 c chicken broth
2 c beef broth
6 sprigs fresh thyme, tied with kitchen twine
1 bay leaf
Ground black pepper

Cheese Croutons:

1 small baguette, cut on bias into ½ inch slices
8 oz Gruyère cheese, shredded (about 2 ½ c)

Soup:

Adjust oven rack to lower middle position and heat oven to 400º. Generously spray inside of heavy-bottomed large (at least 7 qt) Dutch oven with non-stick cooking spray. Place butter in pot and add onions and 1 tsp salt. Cook, covered, 1 hour (onions will be moist and slightly reduced in volume). Remove pot from oven and stir onions, scraping bottom and sides of pot. Return pot to oven with lid slightly ajar and continue to cook until onions are very soft and golden brown, 1 ½ to 1 ¾ hours longer, stirring onions and scraping bottom and sides of pot after 1 hour.

Carefully remove pot from oven and place over medium-high heat. Using oven mitts to handle pot, cook onions, stirring frequently and scraping bottom and sides of pot, until liquid evaporates and onions brown, 15 to 20 minutes, reducing eat to medium if onions are browning too quickly. Continue to cook, stirring frequently, until pot bottom is coated with dark crust, 6 to 8 minutes, adjusting heat as necessary. (Scrape any fond that collects on spoon back into onions). Stir in ¼ c water, scraping pot bottom to loosen crust, and cook until water evaporates and pot bottom has formed another dark crust, 6 to 8 minutes. Repeat process of deglazing 2 or 3 more times, until onions are very dark brown. Stir in sherry and cook, stirring frequently, until sherry evaporates, about 5 minutes.

Stir in broths, 2 c water, thyme, bay leaf, and ½ tsp salt, scraping up any final bits of browned crust on bottom and sides of pot. Increase heat to high and bring to simmer. Reduce heat to low, cover and simmer 30 minutes. Remove and discard herbs, then season with salt and pepper.

Croutons

While soup simmers, arrange baguette slices in single layer on baking sheet and bake in 400º oven until bread is dry, crisp and golden at edges, about 10 minutes. Set aside.

To Serve:

Adjust oven rack 6 inches from broiler element and heat broiler. Set individual broiler-safe crocks on baking sheet and fill each with about 1 ¾ c soup. Top each bowl with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruyère cheese. Broil until cheese is melted and bubbly around edges, 3 to 5 minutes. Let cool 5 minutes before serving.

Notes:

1) I thought I had a pretty good recipe for this soup and then I found this recipe that looked so labor intensive that I was put off. Then one day I had a craving and I decided to give it a whirl. Never, and I do mean never, will I ever make any other recipe. This beats all!

- Blueberry Scones

BLUEBERRY SCONES

Makes 8

10 T butter, frozen whole
1½ c fresh blueberries
½ c milk
½ c sour cream
2 c flour, plus additional for work surface
½ c white sugar plus 1 T for sprinkling
2 tsp baking powder
¼ tsp baking soda
½ tsp table salt
1 tsp grated lemon zest

Adjust oven rack to middle position and heat oven to 425º. Grate butter on large holes of box grater until you have 8 T. Place grated butter in freezer until needed. Melt remaining 2 T of butter and set aside. Place blueberries in freezer until needed.

Whisk together milk and sour cream in medium bowl; refrigerate until needed. Whisk flour, ½ c sugar, baking powder, baking soda, salt and lemon zest in medium bowl. Add frozen butter to flour mixture and toss with fingers until thoroughly coated.

Add milk mixture to flour mixture; fold with spatula until just combined. With rubber spatula, transfer dough to liberally floured work surface. Dust surface of dough with flour; with floured hands, knead dough 6 to 8 times, until it just holds together in ragged ball, adding flour as needed to prevent sticking.

Roll dough into approximate 12 inch square. Fold dough into thirds like a business letter, using bench scraper or metal spatula to release dough if it sticks to countertop. Lift short ends of dough and fold into thirds again to form approximate 4 inch square. Transfer dough to plate lightly dusted with flour and chill in freezer 5 minutes.

Transfer dough to floured work surface and roll into approximate 12 inch square again. Sprinkle blueberries evenly over surface of dough, then press down so they are slightly embedded in dough. Using bench scraper or thin metal spatula, loosen dough from work surface. Roll dough, pressing to form tight log. Lay seam side down and press log into 12 x 4 inch rectangle. Using sharp, floured knife, cut rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles and transfer to parchment lined baking sheet.

Brush tops with melted butter and sprinkle with remaining 1 T sugar. Bake until tops and bottoms are golden, 18 to 25 minutes. Transfer to wire rack and let cool 10 minutes before serving.

Notes:

1) Although this sounds complicated it is soooo easy and I can’t believe I never thought of making them this way before finding this recipe.

- Pina Colada Fruit Dip

PINA COLADA FRUIT DIP


500 mL sour cream
85 g package instant vanilla pudding
250 mL Pina Colada (liquid) drink mix

Mix sour cream and Pina Colada mix together until mixture is thick. Add the pudding and mix well. Chill for one hour before serving.

- Fabulous Veggie Dip

FABULOUS VEGGIE DIP

1 c sour cream
1 T dried onion flakes
2 c real mayonnaise
8 oz shredded Mozzarella cheese
2 T dried parsley
1 tsp seasoning salt
1 tsp sugar
2 T finely grated Parmesan cheese
Garlic salt to taste

Mix all ingredients together with chill for 2-3 hours before serving.

- Cinnamon-Sugar Dipped Blueberry Muffins

CINNAMON-SUGAR DIPPED BLUEBERRY MUFFINS

Muffins:
3 c all-purpose flour
1½ T baking powder
¾ tsp table salt
2 eggs
1½ c white sugar
6 T unsalted butter, melted and cooled slightly
1¾ c sour cream
2¼ c frozen blueberries

Topping:
¾ c white sugar
¾ tsp ground cinnamon
6 T unsalted butter

Preheat oven to 350°.

Adjust oven rack to middle position in the oven. Spray standard muffin tin with non-stick vegetable cooking spray.

Whisk flour, baking powder and salt in a medium bowl until combined. Whisk eggs in second medium bowl until well-combined and light-colored, about 20 seconds. Add sugar and whisk vigorously until thick and homogenous, about 30 seconds; add melted butter in 2 or 3 steps, whisking to combine after each addition. Add sour cream in 2 steps, whisking just to combine.

Add frozen berries to dry ingredients and gently toss to combine. Add sour cream mixture and fold with rubber spatula until batter comes together and berries are evenly distributed, 25 to 30 seconds (small spots of flour may remain and batter will be thick). Do not overmix.

Divide batter into greased (12 muffin) muffin tin. Bake until golden brown and toothpick or skewer inserted into centre of muffin comes out clean, 25 to 30 minutes, rotating pan from front to back halfway through baking time. Invert muffins onto wire rack, stand muffins upright and cool 5 minutes.

While muffins are cooling, mix sugar and ground cinnamon in small bowl and melt butter in small saucepan. After baked muffins have cooled for five minutes, working one at a time, dip tops of muffins in melted butter and then cinnamon-sugar. Set muffins upright on wire rack to cool.

- Hummus

HUMMUS

1 (398 mL) can chickpeas, drained and rinsed
5 garlic cloves
¼ c (50 mL) water
½ c (125 mL) tahini (sesame seed paste)
Juice of 2 lemons
2 T (30 mL) olive oil
Salt and pepper

In food processor, pulse chickpeas and garlic. Add water and pulse. Add tahini and lemon juice; puree until smooth. Mix in olive oil and salt and pepper to taste.

Makes 2 c (500 mL).

- Fresh Tomato and Brie Pasta

FRESH TOMATO AND BRIE PASTA


Bow tie pasta for 4
2 garlic cloves, minced
2 c quartered, fresh roma tomatoes
2 T olive oil
½ c fresh basil, chopped
½ lb Brie cheese, (remove rind)
½ c pine nuts, toasted
freshly ground salt and pepper to taste
chopped parsley
Parmesan cheese

Cook pasta according to package directions. Sauté garlic and tomatoes in oil. Add basil and pinched-off pieces of Brie. Stir until Brie is partially melted. Add pine nuts. Sprinkle with salt and pepper. Add cooked pasta to pan and mix gently. Place in a pasta bowl and sprinkle with parsley and Parmesan.

Notes:

(i) This is quick, easy and yummy.

Thanks Carla!

- Chicken Satay with Spicy Peanut Dipping Sauce

CHICKEN SATAY WITH SPICY PEANUT DIPPING SAUCE

2 whole boneless skinless chicken breasts
12 small wooden skewers, (soaked in water for at least 1 hour)

Garlic Soy Marinade:
2 garlic cloves, minced
¼ c soy sauce
¼ c lemon juice
2 T oil

Spicy Peanut Dipping Sauce:
½ c chunky peanut butter
½ c coconut milk
2 T sweet hot chile sauce
2 T soy sauce
1 clove garlic, minced
½ tsp cumin

Skewers:
Cut chicken in ½ inch cubes and thread 4-5 pieces onto each skewer. Combine marinade ingredients; pour over skewered chicken and marinate for 1 hour. To serve, grill or broil until brown, turn as needed.

To prepare sauce:
Combine all ingredients in a small saucepan. Bring to a boil; simmer 10 minutes, stirring frequently. If sauce becomes too thick, add more coconut milk.

To serve:
Arrange skewered chicken on a platter around a bowl of peanut sauce for dipping.

Serves 4 – 6.

- Chicken Pot Pie

CHICKEN POT PIE



¼ c butter
¼ c flour
Salt & pepper to taste
2 T finely chopped onion
3 c chicken broth
2 carrots, chopped in small pieces
2 celery stalks, chopped in small pieces
2 potatoes, cubed in small pieces
½ c frozen peas
3 c cooked and diced chicken
Frozen puff pastry dough (1 square only)

Preheat oven to 400°.

Melt butter in large saucepan over medium heat. Blend in flour, salt, pepper and onion. Gradually stir in chicken broth. Cook, stirring constantly, until smooth and thickened. Add carrots, celery and potatoes. Cook until fork tender. Add peas and chicken to vegetable mixture. Mix well and pour into large casserole. Cover with rolled pastry and slash to allow steam to escape. Bake for about 45 minutes, or until pastry is golden. If pastry becomes too brown, cover loosely with foil.

Notes:

(i) I sometimes make individual pies and this works really well also.

- Blueberry Bonanza

BLUEBERRY BONANZA



Crust
1 sleeve (about 27) of Digestive biscuits, finely crushed
1 tsp white sugar
¼ tsp cinnamon
½ c butter, melted

Cheese Layer
8 oz. pkg cream cheese
½ c white sugar
2 eggs
1 tsp vanilla

Blueberry Layer
3 c frozen blueberries
½ c white sugar
½ c water
1 T lemon juice
4 tsp cornstarch
½ c cold water

Topping
2 c whipping cream
2 T white sugar
3 Digestive biscuits, crushed

Preheat oven to 325º.

Crust:
Mix ingredients together and pat lightly into a 9 x 13 pan (I use a Pyrex baking dish) and bake at 325º for 10 minutes.

Cheese Layer:
Mix ingredients together and spread over crust. Bake at 325º for 20 minutes.

Blueberry Layer:
Combine blueberries, sugar, water and lemon juice in a saucepan and bring to a boil. Dissolve cornstarch in the cold water and add to the blueberry mixture. Stir until thickened and pour over baked cheese layer. Cool completely.

Topping:
Whip cream with sugar and spread on top of blueberry layer. Sprinkle with Digestive biscuit crumbs and refrigerate until serving time.

Notes:

(i) You can easily make this the day before – it lasts for a couple of days at the very least.

- Borscht

BORSCHT


1 medium onion
2 quarts canned tomatoes
1 medium carrot, grated
2 small beets grated
6 medium potatoes
1 carrot, diced
1 c. (250 mL) diced celery
1 potato, diced
½ lb. (250 g) or more butter
2 c. (500 mL) whipping cream
1 green pepper, diced
1 small head cabbage
salt & pepper to taste
2 tsp. (10 mL) dill (or more to taste)

In stock pot, melt half of the butter, add onion and fry until shiny. Add cabbage and fry until limp. Add tomatoes, grated carrots, beets and ½ green pepper - boil for 2 minutes. Add diced potatoes, carrot and celery and boil until diced veg­etables are tender.

In separate pot bring 3 quarts of water to a boil. Add 6 potatoes and boil until done. Drain off water into large pot with vegetable mixture.

Mash boiled potatoes adding salt & pepper, ½ green pepper, dill, whipping cream and half of the butter. Add to pot with vegetable mixture.

Add dollop of sour cream and a sprinkle of dill when serving.

- Oriental Cabbage Noodle Salad

ORIENTAL CABBAGE NOODLE SALAD


2 T. soya sauce
½ c white sugar
¾ c peanut oil
¼ cup rice vinegar

Mix all in a saucepan and bring to a boil over medium heat. Boil for 1 minute then remove from stove and allow to cool.


1 cup sliced almonds
2 T. sesame seeds
2 pkgs chicken flavoured Ramon noodles (break up before opening packages)
½ c. butter or margarine

Sauté all of the above (excluding flavour packets) in a frying pan for 5 minutes, add the flavour packets and then sauté for a further 5 minutes, remove from stove and allow to cool.


1 large Nappa (use Savoy if Nappa not available) cabbage - sliced thinly
3 green onions - (chopped)

Mix together



Mix all ingredients together just before serving.

- Easy Sole Meunière

EASY SOLE MEUNIÈRE


½ c all-purpose flour
Kosher salt and freshly ground pepper
4 fresh sole fillets, 3 to 4 oz each
6 T unsalted butter
1 tsp grated lemon zest
6 T freshly squeezed lemon juice (3 lemons)
1 T minced fresh parsley

Preheat oven to 200º. Have 2 heat-proof dinner plates ready.

Combine the flour, 2 tsp salt, and 1 tsp pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt.

Heat 3 T of the butter in a large (12 inch) sauté pan over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. While the second side cooks, add ½ tsp of the lemon zest and 3 T of the lemon juice to the pan. Carefully put the fish fillets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets. When they’re done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt and pepper and serve immediately.

Serves 2

- Bruschetta

BRUSCHETTA

2 large garlic cloves, chopped
salt & pepper to taste
1/3 c olive oil
6-8 firm, ripe red Roma tomatoes, coarsely chopped
handful of chopped fresh basil
24” baguette
Grated cheese (provolone, fontina or mozzarella)

In a shallow bowl, combine garlic, salt, pepper and a few drops of oil. Mash with the back of a wooden spoon to make a paste. Stir in olive oil. Add tomatoes and basil. Toss gently and set aside. Cut bread into ¼ inch slices and lay them on a sheet pan. Brush each with additional oil and place under a preheated broiler until golden brown. Remove from oven and spoon tomato mixture onto each piece of bread and drizzle with remaining oil and grated cheese. Broil and serve.


Notes:

1) I use parchment paper on the sheet pan because the cheese can make a mess.

- Pan-Roasted Root Vegetables

PAN-ROASTED ROOT VEGETABLES

¼ c butter
1 white turnip, unpeeled (or portion of small yellow turnip peeled), 1-inch diced
2 carrots, 1-inch diced
2 small parsnips, peeled and 1-inch diced
½ celery root, peeled and 1-inch diced
8 Brussel sprouts, halved if large
4 fresh thyme sprigs
1½ tsp kosher salt
½ tsp freshly ground black pepper
2 celery ribs, 1-inch diced

Melt the butter in a large sauté pan with a tight fitting lid. When the butter is melted, add the turnip, carrots, parsnips, celery root, Brussel sprouts, thyme, salt and pepper and toss with the butter. Cover the pan and cook over low heat for 10 minutes, stirring occasionally. Add the celery and stir the vegetables. Cover the pan again and continue to cook for another 5 minutes, until all the vegetables are tender. Taste for seasons and serve hot.

(i) I hadn’t had parsnips since I was a kid (and detested them) and had never had celery root. This was so flavorful and you don’t have to serve potatoes or any other starch with it.

- French Apple Tart

FRENCH APPLE TART

Pastry:
2 c all purpose flour
½ tsp kosher salt
1 T white sugar
¾ c cold unsalted butter, diced
½ c ice water
*See note for alternate pastry

Apples:
5 Granny Smith apples
½ c white sugar
¼ c cold unsalted butter, small diced
½ c apricot jelly (or warm sieved apricot jam)
2 T Calvados (apple liqueur) I used orange liqueur

For the pastry, place the flour, salt and sugar in a food processor fitted with a steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.

Preheat oven to 400°. Line a sheet pan with parchment paper.

Roll the dough slightly larger than 10 x 14 inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.

Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baler. Slice the apples crosswise in ¼ inch thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. Sprinkle with the ½ c white sugar and dot with the butter.

Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out.

While the tart is cooking heat the apricot jelly together with the liqueur and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn’t stick to the paper. Allot to cool and ser warm or at room temperature.

Notes:
(i) If you don't want to make the pastry you can substitute one portion of Tenderflake puff pastry.

(ii)I could not find apricot jelly so I used jam and just strained it while it was warm.
(iii) The juice from the apples and the sugar do make a mess out of the pan so next time I will cover it with tin foil and then put the parchment on it.
(iv) This was absolutely delicious and took no time at all to make.

- Croissant Bread Pudding

CROISSANT BREAD PUDDING

3 extra large eggs
8 extra large egg yolks
5c half-and-half
1½ c white sugar
1½ tsp pure vanilla extract
6 croissants (preferably stale)
1 c raisins

Preheat oven to 350°

In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, sugar and vanilla. Set the custard mixture aside. Slice the croissants in half, horizontally. In a 10 x 15 x 2½-inch oval baking dish, distribute the bottoms of the sliced croissants, then add the raisins, then the tops of the croissants (brown side up), making sure the raisins are between the layers of croissants or they will burn while baking. Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently.

Place the pan in a larger one filled with an inch of hot water. Cover the larger pan with aluminum foil, tenting the foil so it doesn’t touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 40 to 45 minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly.

Notes:

(i) This is a new spin on a very old-fashioned dessert and it is really good.

- Apple Cream Cheese Cake

APPLE CREAM CHEESE CAKE

1¾ c white sugar (divided into 1 ½ and ¼ c portions)
½ c unsalted butter, soft
1 tsp vanilla
6 oz block cream cheese (low fat makes no difference to taste or yummyness)
2 large eggs
1½ cup flour
1½ tsp baking powder
¼ tsp salt
2 tsp cinnamon
3 c chopped peeled apples (Granny Smith’s work best)

Preheat oven to 350°.

Spray 9 inch spring-form pan with cooking spray.

Beat the 1½ c sugar, butter, vanilla and cream cheese until well blended. Add eggs 1 at a time and beat until blended after each. In a separate bowl combine flour, baking powder, and salt. Add dry ingredients to creamed mixture and beat on low until blended.

Combine the ¼ c sugar and cinnamon (to be honest you can use a little less). Combine 2 T of cinnamon/sugar mixture to apples and mix to coat. Stir apple mixture into batter. Pour batter (it is THICK) into a 9 inch spring form and sprinkle with remaining cinnamon mix.

Bake for 1 hour 15 mins or until cake pulls away from pan at sides or a toothpick comes out clean.

NOTES:

(i) I made this and it was a hit. I think that it is better than my Dec 12 08 Apple Cake post (but then again, this one has cream cheese – which you can really taste by the way).
(ii) If you don’t have any cream cheese by all means make the one in my previous post.

Thanks Nicole!

- Ham, Broccoli & Cheese Soup

HAM, BROCCOLI & CHEESE SOUP


¼ c. (50 mL) butter
1 medium onion, chopped fine
½ c. (125 mL) celery, chopped fine
1 large carrot, finely grated
6 tbsp. (75 mL) flour
¾ tsp. (4 mL) dry mustard
2 chicken bouillon cubes
1 c. (250 mL) boiling water
4 c. (1000 mL) milk, divided
2 c. (500 mL) grated cheddar cheese
2 c. (500 mL) finely chopped cooked ham
2 tbsp. (25 mL) chopped parsley
3 c. (750) cooked broccoli, finely chopped

Melt butter in large saucepan and cook onion, celery and carrot until soft but not brown. Blend in flour and mustard. Dissolve bouillon cubes in boiling water. Gradually add to cooked vegetable mixture with 1 cup (250 ml) of the milk, and cook, stirring until thickened. Add remaining 3 c. (750 mL) of milk and bring to boil.

Add cheese, ham, parsley and broccoli and heat through, being careful not to let the mixture boil.

Notes:

1) This is a reprint from my cookbook – one of the most complimented soups I have ever made – and one of the easiest.

- Banana Sour Cream Pancakes

BANANA SOUR CREAM PANCAKES

1½ c all purpose flour
3 T white sugar
2 tsp baking powder
1½ tsp kosher salt
½ c sour cream
¾ c plus 1 T milk
2 extra large eggs
1 tsp pure vanilla extract
1 tsp grated lemon zest
Unsalted butter
2 ripe bananas, diced, plus extra for serving
Maple syrup

In a medium bowl, sift together the flour, sugar, baking powder, and salt. Whisk together the sour cream, milk, eggs, vanilla and lemon zest. Add the wet ingredients to the dry ones, mixing only until combined.

Melt 1 T of butter in a large skillet over medium-low heat until it bubbles. Ladle the pancake batter into the pan. Distribute a rounded tablespoon of bananas on each pancake. Cook for 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancake and then cook for another minute, until browned. Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used. Serve with sliced bananas, butter and maple syrup.

Notes:

i) I like to serve bacon or sausages with these and I always cook bacon or sausages in a 375° oven (around 20-25 minutes) on a rack placed on a sheet pan – this greatly decreases the amount of fat and gives a much better taste than when they are cooked in their own fat.

- Chicken Stew

CHICKEN STEW

6 chicken breasts
3 T olive oil
Kosher salt and freshly ground black pepper
5 c chicken stock
2 chicken bouillon packets
¾ c unsalted butter
2 onions chopped (around 2 c)
¾ c all purpose flour
¼ c heavy cream
2 c medium-diced carrots (4 carrots)
10 ozs frozen peas
1½ c frozen whole pearl onions (I have only found these in the US)
½ c minced fresh parsley

Preheat oven to 375°

Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin (I use boneless, skinless). Cut the chicken into large dice. You will have 4 to 6 c of cubed chicken.


In a small saucepan, heat the chicken stock and dissolve the bouillon in the stock. In a large pot or Dutch oven, melt the butter and sauté the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 minute, stirring, until thick. Add 2 tsp salt, ½ tsp pepper, and the heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well. Place the stew in a baking dish and bake for 35 – 45 minutes.

Notes:

i) The original recipe included biscuits but I prefer to include potatoes and so at the same time that you are adding the carrots you can add chunks of potatoes or nugget potatoes. You could also serve it with mashed potatoes.

- Artichoke Dip

ARTICHOKE DIP


1 can artichoke hearts (drained and finely chopped)
1 cup mayonnaise
3/4 cup parmesan cheese
3/4 cup extra aged white cheddar (cubed)
1 garlic clove (minced)

Preheat oven to 350°

Mix all ingredients together and place in an ovenproof baking dish. Bake uncovered for 30 minutes. Place under broiler until golden. Let sit for 10 minutes to cool before serving. (Use paper towel to absorb any oils that will surface from the cheese)

- Turkey Meatloaf

TURKEY MEATLOAF

2 lbs ground turkey
1 c chopped onion
1 c chopped celery
1 c chopped sweet peppers (green, red or yellow)
2 T butter
4 c fresh bread crumbs
2 tsp sage
1 tsp thyme
½ c dried parsley
2 eggs
Salt and pepper

Preheat oven to 375°

Melt butter in a sauté pan. Add onion, celery and peppers and sauté 5 minutes until no longer crisp. Remove from heat and allow to cool for 5-10 minutes.

In a large bowl, add ground turkey, cooked vegetables and balance of ingredients. Mix together until combined and form into 3 loaves. Place loaves on a baking sheet or in a baking dish and bake for 45 minutes. Serve immediately.

Notes:

i) These are a great (quick) weeknight option and taste kinda like turkey and stuffing without the fuss – heck buy some package gravy too!
ii) These are great in sandwiches and they freeze really well.
iii) I buy the 4 pack (1 lb each) of fresh ground turkey from Costco and this makes for an inexpensive meal.
iv) These go especially well with roasted vegetables (I roasted baby turnips tonight for the first time (with potatoes, carrots & onions) and they are yummy). Toss chunks of raw vegetables with olive oil, salt & pepper, place on a baking sheet or baking dish at 450° for 45 minutes.

Thanks Cindy!

- Brownie Decadence

BROWNIE DECADENCE
(very rich)


Brownies:

1 c. butter
4 squares unsweetened chocolate
2 c. sugar
4 eggs
2 tsp. vanilla
1½ c. all purpose flour
1 tsp. baking powder
1 tsp. salt
1 c. white chocolate chips or shaved white chocolate (premium imported brand)


Ganache topping:

1 c. heavy whipping cream
2 c. premium chocolate chips
1 to 1½ c chopped, toasted pecans (optional)

Preheat oven to 350º. Prepare a 9 x 13 inch baking pan by greasing with butter or spraying with a cooking spray (such as Pam). Melt butter in a large saucepan. Over low heat add unsweetened chocolate and stir until chocolate is melted. Remove from heat, mix in sugar (in saucepan). Add eggs and vanilla, stir until incorporated. Add flour, baking powder and salt and stir just till flour is mixed in. Gently stir in white chocolate. Spread mixture in prepared pan. Bake 30 to 35 minutes just until brownies begin to pull away from the sides. Remove from oven and let cool completely. While brownies are baking, prepare ganache topping. Over low heat in a medium saucepan, bring heavy cream to the boil. Remove from heat and add chocolate chips. Let sit for a few minutes to melt chocolate. Stir until all chocolate is melted. Let mixture cool and thicken, stirring occasionally for about 20 to 30 minutes. Spread chocolate ganache over completely cooled brownies. Press chopped, toasted pecans into the ganache. Let the ganache harden and then cut into squares and then into triangles. Carefully remove from pan and serve on a garnished plate.


Notes:

(i) use 4 squares Baker's white chocolate;
(ii) use butter/margarine to prepare the pan, not Pam;
(iii) using a large knife, I chopped both the unsweetened and white chocolate;
(iv) I found it easier to make the ganache first and then it is ready when thebrownies are cooled;
(v) bake in the centre of the oven;
(vi) if using pecans I would leave them whole – they look more appealing;
(vii) do not use a Pyrex baking pan – I always find that I have less success with glass.

- Fantastic Fudge Brownies

FANTASTIC FUDGE BROWNIES
(Simple and delicious brownie – not too rich)

1 c butter
2 c white sugar
4 T (heaping) cocoa
4 eggs, beaten
1 c all purpose flour
1 c walnuts, chopped (optional)
1 tsp vanilla

Icing:

2 c icing sugar
2 T butter
2 T cocoa
2 T boiling water
2 tsp vanilla

Preheat oven to 350°

Cream sugar, cocoa and butter. Add beaten eggs and vanilla. Add flour and fold in walnuts. Bake in greased 9 x 13-inch pan for 40 – 45 minutes. Top will appear to be underdone (falls in middle) but DON’T overcook. Should be moist and chewy. Add icing immediately after removing from oven so it will melt into a shiny glaze.

Icing – mix ingredients together with electric beater while brownies are cooking.

- Outrageous Brownies

OUTRAGEOUS BROWNIES/PEANUT BUTTER BROWNIES
(Rich)

1 pound unsalted butter (yes 1 pound – did you see the first word in the recipe name?)
1 pound plus 12 ozs. semi-sweet chocolate chips
6 ozs. unsweetened chocolate
6 extra large eggs
3 T instant coffee granules
2 T pure vanilla extract
2¼ c white sugar
1¼ c all purpose flour
1 T baking powder
1 tsp salt
3 c chopped pecans (or walnuts if you prefer) OR ¾ c peanut butter

Preheat the oven to 350°

Butter and flour a 12 x 18 x 1-inch sheet pan.

Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.

In a medium bowl, sift together 1 c of flour, the baking powder and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ozs. of chocolate chips in a medium bowl with the remaining ¼ c of flour (this prevents them from sinking to the bottom), then add them to the chocolate batter (make sure the chocolate mixture is cool or the chocolate chips will melt and ruin the brownies). Pour into the baking sheet. At this point if you are using the peanut butter you can spoon the peanut butter onto the brownie batter and use a knife to swirl the peanut butter into the brownies.

Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate and cut into 20 large squares.

Notes:

(i) This is really over the top but fabulous for a large group. The recipe can be made and stored in the fridge for several days.

- Gingersnaps

GINGERSNAPS


1½ c. shortening (I used Crisco Golden)
½ c. molasses
2 tsp. baking soda
1½ c. white sugar (plus additional for coating)
2 eggs
3 tsp. ginger (I would use 4)
2 tsp. cinnamon
3½ c. flour

Mix all ingredients and chill for 1 hour.

Roll into balls and coat in sugar. Flatten with a fork.
Preheat oven to 375°

Place on baking sheet in centre of oven and bake for 12 mins. Allow to cool on baking sheet if you want a crispier cookie.

- Broccoli Salad

BROCCOLI SALAD


1 c mayonnaise or Miracle Whip
1 T white vinegar
1/4 c slivered almonds (toasted)
2 T white sugar
2 c red seedless grapes
1/2 c red onion (sliced in thin circles)
4 c bite sized broccoli flowerets
2 stalks of celery, sliced

Combine mayo, sugar and vinegar in a large bowl. Add broccoli, grapes and celery, tossing gently to coat. Cover and chill 3 hours. Toss in red onion slices and almonds.

Thanks Jean!

- Brioche French Toast

BRIOCHE FRENCH TOAST WITH APPLES & MASCARPONE


Bread

1 loaf brioche (substitute french if brioche not available)
1½ lbs. apples peeled, cored and sliced into ½ inch slices
2 T. brown sugar
3 T. butter
2 c. Mascarpone cheese
1 T. grated lemon zest
3 T. powdered sugar for dusting


Custard

5 egg yolks
3 c. heavy cream
2 tsp. Calvados
¼ tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. cloves


Method:

Whisk together yolks and cream, add remaining ingredients and set aside.

Sauté apple slices in 3 T. butter until just tender, about 3 - 4 minutes. Sprinkle with sugar and grated lemon zest.

Cut bread into 2 inch slices. Cut each slice sideways 2/3 of the way through to create a pocket. Spread Mascarpone on both sides on the inside of the pocket. Fill (but don't overfill) the pocket with the apples and press to close. Submerge each stuffed pocket in the custard and sauté in butter in a medium skillet over medium high heat until browned on both sides.

Place in 400° degree oven for 3 minutes.

Dust with powdered sugar over top and serve with maple syrup.

Notes:

(i) This is a big part of our Christmas morning traditional breakfast.

- Brownie Pudding

BROWNIE PUDDING

1 c butter, plus extra for buttering dish
4 extra large eggs, at room temperature
2 c sugar
¼ c good cocoa powder
½ c all purpose flour
Seeds scraped from 1 vanilla bean (see note)
1 T framboise liqueur (optional) (see note)
Vanilla ice cream, for serving

Preheat oven to 325°.

Lightly butter a 2 quart (9 x 12 x 2) oval baking dish. Melt the butter and set aside to cool.

In the bowl of an electric mixer fitted with a paddle attachment, beat the eggs and sugar on medium high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside.

When the egg and sugar mixture is ready, lower the speed to low and add the vanilla seeds, framboise (if using), and the cocoa powder and flour mixture. Mix only until combined. With the mixer still on low, slowly pour in the cooled butter and mix again just until combined.

Pour the brownie mixture into the prepared dish and place in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour. A cake tester inserted 2 inches from the side will come out three-quarters clean. The center will appear very under-baked; this dessert is between a brownie and a pudding.

Allow to cool and serve with vanilla ice cream.

Notes:

(i) I made this the other night and it is very rich and very delicious. I used the vanilla bean but I would not hesitate to substitute with 1 tsp. vanilla. I did not use the framboise (cost is $45/bottle and you only need 1 T). I substituted a cherry liqueur and you could not taste the liqueur at all – so substitute with whatever you like best.
(ii) I served a fanned strawberry on the side which helped offset the richness of this dessert.

- Tortellini Salad

TORTELLINI SALAD

12 oz pkg Herb Tortellini with cheese
12 oz pkg Spinach Tortellini with cheese
2 c blanched asparagus cut into 1 inch chunks
14 oz can artichoke hearts, quartered
12 oz can pitted black olives (sliced)
1 lb large shrimp (cooked and tails removed)
16 oz bottle Zesty Italian or Golden Caesar Dressing
2 c halved cherry tomatoes
1c freshly grated parmesan cheese

Cook the pasta according to the package directions. Drain well. In a large bowl, toss the pasta, asparagus, artichokes, olives and shrimp with the dressing. Marinate overnight in the fridge. Prior to serving toss in the tomatoes and parmesan cheese.

- Ultimate Chocolate Chip Cookies

ULTIMATE CHOCOLATE CHIP COOKIES


1 c. (250 mL) butter
1 c. (250 mL) granulated sugar
1 c. (250 mL) packed brown sugar
2 large eggs
1 tsp. (5 mL) vanilla
2 c. (500 mL) all-purpose flour
2½ c. (625 mL) quick-cooking oats
½ tsp. (2 mL) salt
1 tsp. (5 mL) baking powder
1 tsp. (5 mL) baking soda
2 c. (500 mL) semi-sweet chocolate chips
1 (100 g) bar milk chocolate, grated ( I use Toblerone)
1½ cups (375 mL) chopped nuts (optional)

Preheat oven to 375°

Cream together butter and both sugars. Beat in eggs and vanilla. Mix together flour, oats, salt, baking powder and baking soda. Place small amounts in blender and process until mixture turns into powder. Add flour mixture to butter mixture, a third at a time, until such blended. Add chocolate chips, grated chocolate and chopped nuts. Using two level tablespoons dough for each cookie, shape dough into balls.

Bake at centre of oven for 14 minutes (see note ii). Immediately remove cookies to rack and allow to cool.

Yield: 26 good size cookies

Notes:

(i) These are my favorite cookies and are a re-print from my cookbook.
(ii) Do not overbake. The secret to crispy on the outside and chewy on the inside is to underbake them. As soon as the outsides looked cooked and the insides look mostly cooked, take them out!

- Chocolate Chip Cookies

CHOCOLATE CHIP COOKIES

¾ c brown sugar
½ c white sugar
1 c margarine or butter
1 egg
1½ tsp vanilla
2¼ c flour
1 tsp baking soda
½ tsp salt
1 c chocolate chips

Preheat oven to 350°

Combine all ingredients and bake at centre of oven for 14 minutes. Immediately remove cookies to rack and allow to cool.

Yield: 22 good size cookies

Notes:

(i) These are my husband’s favourite cookie.

Thanks Syl!

- Baked Brie

BAKED BRIE

1 c pecan halves
¾ c packed brown sugar
All-purpose flour for dusting
2 pkg Tenderflake puff pastry, thawed
1 wheel (2.2 lbs) Brie
1 large egg yolk
2 T heavy cream

In a medium bowl, combine pecans (I always roast them on a sheet first just until fragrant) and sugar, using your fingertips to thoroughly mix; set aside. Line a baking sheet with parchment paper (or a Silpat if you prefer); set aside.

Lightly dust work surface with flour. Place two sheets (one box) of puff pastry on the work surface one on top of the other. Using a rolling pin, adhere the two pieces of the puff pastry together. Continue rolling puff pastry until it is very thin, slightly less than 1/8 inch thick. Using a pastry wheel or a sharp knife, cut the puff pastry into a 13-inch round, reserving scraps for decorating.

Place the Brie in the center of the puff pastry. Top the Brie with pecan mixture, spreading to within ½ inch of the edge of the cheese. Be sure to remove any sugar or nuts from the puff pastry, as they may cause holes to form during baking. Fold puff pastry up and over Brie to enclose. The center of the Brie will not be completely covered with pastry. Transfer to prepared baking sheet.

Lightly dust work surface with flour. Repeat rolling and cutting process with remaining tow sheets of puff pastry. Drape over the Brie, tucking the edges under to enclose.

In a small bowl, combine egg yolk and cream to make an egg wash. Gently coat the top and sides. Cut reserved scraps of puff pastry into decorative shapes and using the egg wash, adhere to wrapped Brie evenly. Transfer to refrigerator and chill for at least 30 minutes and up to overnight.

Preheat oven to 400°. Bake Brie until golden brown and puffed, about 30 minutes. Reduce oven temperature to 350° and bake until dark golden brown, 25 to 35 minutes more.

Notes:

(i) This is the easiest and most impressive appy!

- Best Ever Blueberry Pie

BEST EVER BLUEBERRY PIE

Pastry:

2½ c unbleached all-purpose flour, plus more for work surface
1 tsp table salt
2 T white sugar
¾ c cold unsalted butter, cut into ¼ inch slices
½ c cold vegetable shortening, cut into 4 pieces
¼ c cold vodka (yes, I said vodka)
¼ c cold water

Filling:

6 c fresh blueberries (unthawed frozen will work as well)
1 Granny Smith apple, peeled and grated on large holes of a box grater
2 tsp grated zest and 2 tsp juice of 1 lemon
¾ c white sugar
2 T instant tapioca, ground
Pinch table salt
2 T unsalted butter, cut into ¼ inch pieces

1 large egg, lightly beaten with 1 tsp water

Dough:

Process 1½ c flour, salt and sugar in a food processor until combined, about two 1-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 15 seconds; dough will resemble cottage cheese curds and there should be no uncoated flour. Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup of flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.

Sprinkle water and vodka over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into 2 even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

Remove 1 disk of dough from the refrigerator and roll out on generously floured (up to ¼ cup) work surface to 12-inch circle, about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into place bottom with other hand. Leave dough that overhangs plate in place; refrigerate while preparing filling until dough is firm, about 30 minutes.

Filling:

Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 400°. Place 3 cups berries in medium saucepan and set over medium heat. Using potato masher, mash berries several times to release juices. Continue to cook, stirring frequently and mashing occasionally, until about half of berries have broken down and mixture is thickened and reduced to 1½ c, about 8 minutes. Let cool slightly.

Place grated apple in clean kitchen towel and wring dry. Transfer apple to large bowl. Add cooked berries, remaining 3 cups uncooked berries, lemon zest, lemon juice, sugar, tapioca and salt; toss to combine. Transfer mixture to dough-lined pie plate and scatter butter pieces over filling.

Non-lattice top:
Roll out second disk of dough on generously floured (up to ¼ cup) work surface to 11-inch circle, about 1/8 inch thick. Using 1¼ round biscuit cutter, cut round from center of dough. Cut another 6 rounds from dough, 1½ inches from edge of center hole and equally spaced around center hole. Roll dough loosely around rolling pin and unroll over pie, leaving at least ½ inch overhang on each side. Using kitchen shears, trim bottom layer of overhanging dough, leaving ½ inch overhang.

Fold dough under itself so that edge of fold is flush with outer rim of pie plate. Flute edges using thumb and forefinger or press with tines of fork to seal. Brush top and edges of pie with egg mixture. If dough is very soft, chill in freezer for 10 minutes.

Place pie on heated baking sheet and bake 30 minutes. Reduce oven temperature to 350° and continue to bake until juices bubble and crust is deep golden brown, 30 to 40 minutes longer. Transfer pie to wire rack; cool to room temperature, at least 4 hours. Serve.

Notes:

(i) This is will worth the effort and produced the best (and least runny) blueberry pie I have ever eaten.

(ii) You can tell from the photo that I still prefer a lattice top crust.

- Most Fabulous Chocolate Mocha Cupcakes

MOST FABULOUS CHOCOLATE MOCHA CUPCAKES

Use the same chocolate cake recipe as for the Chocolate Peanut Butter Cake which is as follows:

Cake Batter:

6 T cocoa
½ c boiling water
1 c sour milk
2 tsp baking soda
1 c vegetable oil
2 c brown sugar
2 eggs
2 c flour
2 tsp baking powder
pinch of salt
2 tsp vanilla

Blend ingredients, mixing after each addition.

Insert large size baking cup (silly me, I always thought they were called paper liners) in each of 24 cupcake/muffin tins. Divide cake batter into the cups, tap the pans to get rid of bubbles and bake (middle rack) at 350° for 20 minutes or until a cake tester comes out clean. Remove pans from the oven and allow to cool on a rack until they have cooled enough for icing.

Mocha Icing

1 ¾ c white sugar
2/3 c water
½ tsp cream of tartar

3 eggs plus 3 egg yolks
1 1/3 c unsalted butter (cool) and cut into small chunks
1 1/3 c salted butter (cool) and cut into small chunks

3 T instant coffee powder
1½ tsp water (hot)

Add sugar, water and cream of tartar (“sugar syrup”) to a small pot and cook on high heat until candy thermometer registers 242° F.

Add the water to the coffee and allow it to sit until you are ready for it.

Meanwhile, beat the eggs and yolks until pale (do not attempt to do this by hand). When sugar syrup is ready immediately add to the eggs in a thin stream – while continuing to beat. Keep beating until the mixture is cooled to room temperature (this will happen because the air introduced by the beating cools it down). Gradually beat in the butter and once all of the butter has been added you can then add the coffee mixture. Keep beating until the mixture is creamy (all of a sudden your mixture will go from a gooey liquid to icing so keep beating – don’t lose faith).

This icing is fabulous and you can make it ahead and put it in the fridge. Remember that when you take it out the butter will have set up a bit so allow for 10 minutes on the counter and then beat it again.

Notes:

(i) I am attaching a couple of pictures that I took last week. I am going to make these again tomorrow and I have bought chocolate covered coffee beans from Starbucks to put on top because really, more is more when it comes to treats.
(ii) The Mocha Icing recipe is lots to cover an double layer 8 inch cake.

- Pea Soup with Ham

PEA SOUP WITH HAM (BUT NO BONE)

2 T butter
1 medium leek, white and light green part only, chopped
1 large onion, chopped
2 large cloves of garlic, finely chopped
3 carrots, peeled and (small) chopped
1 large stalk celery including leaves, chopped
1½ tsp dried marjoram
1 bay leaf
8 c chicken stock (approximate)
2 c chopped cooked ham
1½ c dried yellow or green split peas
¼ tsp pepper
Salt to taste
¼ chopped fresh parsley

In a Dutch oven or stockpot, melt butter over medium heat. Add leek, onion, garlic, carrots, celery, marjoram, bay leaf and pepper; cook, stirring often, for 8 minutes or until softened.

Stir in stock, ham and split peas. Bring to a boil; reduce heat, cover and simmer, stirring occasionally, for about 1½ hours or until split peas are tender.

Remove bay leaf; adjust seasoning with salt and pepper to taste. Stir in parsley. Soup thickens as it cooks; thin with additional stock or water to desired consistency.

Notes:

(i) I stopped using ham bones after I found this soup. It is wonderful but do not delete the marjoram. Marjoram is what gives pea soup its distinctive flavour.
(ii) I generally buy a cooked, boneless ham for this recipe and make a casserole (Ham & Cheese casserole from my old cookbook) or other soup (Ham and (Broccoli) Cheese Soup) also from the old cookbook) with the rest.

- Meatballs

MEATBALLS

2 T olive oil
1 onion, finely chopped
2 cloves of garlic, minced
1 egg
½ c ricotta cheese
2 tsp fennel seeds, lightly crushed
¾ tsp salt
¾ tsp pepper
¼ tsp each ground cinnamon, cloves and nutmeg
1 c (either coarse or fine is fine) bread crumbs
¼ c chopped fresh parsley
¼ c grated Romano or Parmesan cheese
8 oz lean ground beef
8 oz lean ground pork

In large nonstick skillet, heat 1 T oil over medium heat; fry onions and garlic, stirring occasionally, until onions are golden, 10 to 12 minutes. Scrape into a bowl.

In another bowl, whisk together egg, ricotta cheese, fennel seeds, salt, pepper, cinnamon, cloves and nutmeg. Stir in bread crumbs, parsley, Romano cheese and the onion mixture. Add beef and pork; combine. Refrigerate for 30 minutes.

Wetting hands if necessary to prevent sticking, form meant mixture by rounded tablespoonfuls (15 ml) into balls. Add 1 T oil to pan. Brown meatballs over medium-high heat, in 2 batches; with slotted spoon, transfer to plate. Pour off fat.

Notes:

(i) I always use an overfull cookie scoop (approx 2 ½ t) to make meatballs, that way they are all the same size and cook evenly;
(ii) This is the original recipe but I never fry meatballs. I bake them on a rack on top of a sheet pan (or if I am really lazy, on parchment on a sheet pan – this is lean meat after all) at 375° for 25 to 30 minutes;
(iii) I have had this recipe for years and it multiplies really well. My friend Arlene & I get together to yak, I mean make meatballs, and we usually make 5 batches (88 meatballs), bake and cool them, freeze them on cookie sheets and put the frozen meatballs in Ziplocs (you’d think this blog was sponsored by Ziploc!). That way I have them in the freezer on those nights when I am lazy and can take out as many as needed and add to a quick tomato sauce or even stroganoff meatballs.

The original recipe includes the following sauce:

Double the oil, onions and garlic required for the meatballs and use only half of the cooked onion/garlic mixture for the meatballs, reserving the other half for the sauce.

Add ½ c dry red or white wine (or chicken stock) to the onion/garlic mixture and bring the pan to a boil. Transfer to a Dutch oven. Stir in 1 (28 oz) can diced tomatoes, 1 ½ c crushed canned tomatoes, ¼ c chopped fresh basil or 1 tsp dried, ¼ tsp sugar and ¾ tsp salt. Add meatballs. Cover and simmer over low heat, stirring occasionally for 25 minutes. Serve garnished with additional 1/4 dried basil or 1 tsp dried.

Personal note: OK Deborah I will wait for your review!!

- Big Chewy Oatmeal Raisin Cookies

BIG CHEWY OATMEAL RAISIN COOKIES

Yield: 16 to 20 large cookies

½ lb butter, softened but still firm
1 c light brown sugar
1 c white sugar
2 eggs
1½ c all purpose flour
½ tsp table salt
½ tsp baking powder
¼ tsp fresh ground nutmeg
3 c rolled oats
1 1/2 c raisins or dates

Preheat oven to 350º.

In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs one at a time.

Mix flour, salt, baking powder and nutmeg together, then stir them into butter-sugar mixture with wooden spoon or large rubber spatula. Stir in oats and optional raisins.

Form dough into 2 inch balls, placing each dough round onto cookie sheets. Bake until cookie edges turn golden brown, 22 to 25 minutes. Cool on rack at least 30 minutes.

Notes:

(i) Do not overbake these cookies The edges should be brown but the rest of the cookie should still be very light in color.

- Singapore Noodles

SINGAPORE NOODLES

¼ c oil (half sesame and half vegetable) plus 1 T vegetable oil
4 – 6 garlic cloves, minced
2 T slivered ginger root strips
Water (enough to boil pasta)
2 tsp salt
4 – 6 vermicelli nests or your favorite oriental noodles
2 c cooked beef, pork, chicken or seafood
1/3 c slivered green onions
2 tsp crushed red pepper flakes (or omit if you don’t like spice)
¼ c oyster sauce
1½ T curry powder
2 tsp soy sauce

Heat 1/4 c oil in a wok or large frying pan. Add garlic and ginger. Cook until tender.

Cook noodles according to package directions. If using nests make sure that they are covered with water; turn off heat and let stand.

Add beef, pork, chicken or seafood, green onion and red pepper to the wok. Stir-fry until hot.

Add oyster sauce, curry power and soy sauce. Stir and toss well to mix thoroughly.

Drain noodles. Add noodles, toss and serve.

Notes:

(i) I use Mandarin Shanghai noodles and cook them according to the package directions.
(ii) I also add slivered green or red peppers and sliced onion.
(iii) I like to sprinkle sesame seeds on top before serving.

- Mu Shu-Style Pork

MU SHU-STYLE PORK

1 T vegetable oil
2 tsp minced ginger root
1 large clove of garlic, minced
12 ozs lean boneless pork loin cut into thin strips
¼ c water
1 cup carrots, peeled and cut into thin diagonal slices
2 c small broccoli florets
1 sweet red pepper cut into thin strips
2 T soy sauce
Hot pepper sauce to taste
2 tsp cornstarch
2 to 4 T hoisin sauce (approximate)
8 warm flour tortillas (8 inch size)

In a large nonstick skillet or wok, heat oil over high heat. Add ginger root and garlic; cook, stirring, for 15 seconds, or until fragrant. Add pork; cook stirring for 3 minutes or until no longer pink. Transfer to a plate.

Add water and carrots to skillet; cover and cook 1 minute. Add broccoli and red pepper; cover and cook 2 minutes more or until vegetables are crisp-tender.

In bowl, blend soy sauce, cornstarch and hot pepper sauce until smooth. Return pork to skillet; pour in soya sauce mixture. Cook, stirring, for 1 minute or until sauce thickens.

Spread each tortilla with 1 to 2 tsp. hoisin sauce; add about ½ c pork mixture. Fold 1 inch of the tortilla along one side over filling, roll up starting at side closest to you to enclose filling. Serve immediately.

Notes:

(i) I serve extra hoisin on the side.