- 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.