FOUR APPLE CAKE

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Don’t you just love a cake you can whip up at a moments notice.  A cake that comes out of the oven and is ready to serve almost immediately.   One that is  a doodle to make.  And a cake that … Continue reading

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EASY PEASY CHOCOLATE CAKE

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  This is such an easy chocolate cake to make it will become your stand-by cake.  It is extremely moist and has a rich texture.  You require nothing but a balloon whisk, two good sized mixing bowls and either two … Continue reading

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MEATLOAF … the classic comfort food

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  Of all the reassuring comfort food  there is nothing better than a perfectly executed, divinely crusty- brown meatloaf.     Severed with a generous pitcher of rich gravy  and mounds of creamy mashed potatoes it takes comfort food to dazzling new … Continue reading

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DREAM BARS … ” rich, luscious topping on a shortbread-type base”

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When I’m cooking or baking I think of my blog readers.  Is this something Patricia in Quebec would enjoy?   Is Ping in Thailand still making my apple tart? This recipe is good for Jill.  She cooks for one.  Dellis … Continue reading

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PANETTONE…CHRISTMAS BREAKFAST BREAD

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I have been making this Panettone recipe every Christmas for more than thirty years.  Our son would not consider it Christmas unless this gorgeous bread appeared on the breakfast table December 25th. Panettone is an Italian sweet bread that originated … Continue reading

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DOUBLE CHOCOLATE TRUFFLE BROWNIES WITH SEA SALT

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A double Chocolate Truffle Brownie is a creation so rich in chocolate, butter and cream that one taste gives you shivers of delight.  You melt the butter and chocolate and carefully stir it into the richest, darkest bowl of delight.  … Continue reading

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OATMEAL CRANBERRY RAISIN REFRIGERATOR COOKIES

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OATMEAL CRANBERRY RAISIN REFRIGERATOR COOKIES
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: SLICE AND BAKE COOKIES
Cuisine: old fashioned baking
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: 50
Crisp and chewy buttery rich oatmeal cookies with raisins and dried cranberries. Store dough in your freezer for cookies at a moments notice.
Ingredients
  • 1 cup butter softened
  • 1 cup packed brown sugar
  • ½ cup granulated sugar
  • 1 egg room temperature
  • 1 tbsp vanilla
  • 1½ cups all-purpose flour
  • ¾ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp fine sea salt
  • 1 cup raisins
  • 1 cup dried cranberries
  • 1½ cups quick or slow cooking rolled oats (NOT INSTANT!)
Instructions
  1. Using a stand mixer whip butter at low speed for 2-3 minutes
  2. Add brown and white sugar and beat until mixed.
  3. Continue beating butter and sugar for 4-5 minuets until soft and very creamy. DON'T RUSH THIS PROCESS
  4. While your butter and sugar is creaming whisk together in a large bowl the flour, baking powder, salt and baking soda and set aside
  5. When butter and sugar is beautifully whipped add the egg and vanilla and mix well.
  6. Now add the flour to the butter mixture and mix just until combined.
  7. Add the dried fruit and and oatmeal and mix just until combined.
  8. Divide the dough in half
  9. Working with one-half at a time place the dough on a large piece of plastic wrap covering it loosely. Shape and roll into 12 inch (30 cm) long log and twist the ends of the wrap to seal.
  10. Refrigerate until firm - about 4 hours.
  11. Trim ends of log and then slice the dough into ¼ inch (5 mm) thick rounds, reshaping as needed.
  12. Arrange 2 inches (5 cm) apart (DOUGH SPREADS) on parchment paper-lined RIMLESS baking sheets. This allows you to simply slip the parchment paper off the baking pan and onto a cooling rack.
  13. Bake one sheet at a time in 350F(180C) oven until lightly browned. About 12 minutes,
  14. Let cool on pans for 2 minutes.
  15. Transfer directly to racks to cool completely,
  16. (MAKE AHEAD; Layer between waxed paper in airtight container and store for up to 3 days or freeze for up to 2 weeks.)
  17. or
  18. (Refrigerate uncooked dough for up to 3 days or freeze in airtight container for up to 3 weeks. Thaw overnight in refrigerator before baking.).

 

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Posted in Christmas Food Ideas, Desserts, Desserts and sweets | Tagged , , | Leave a comment

SAUSAGE ROLLS WITH HOT HONEY MUSTARD DIP

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This is a fabulous combination of hot Italian sausage and shatteringly delicate puff pastry.  Each one bite portion is an explosion of wonderful favour and texture.    The honey mustard dip takes the old-fashioned sausage rolls to dazzling new heights.

The  recipe is easy to make, but it helps if you have follow the preparation tips.

img_3070Use a 5/1/2 or 5/8 inch plan tip to pipe the sausages.  Anything larger and you’ll run out of filling .   Use a narrow pastry brush for the egg wash.  It gives you more control.

img_3074A ruler is handy to measure the size of your rolled puff pastry strips and to cut your rolled pastry.

img_3072Leave your rolled out pastry on the original wrapping paper. Measure and cut into portions.

 

SAUSAGE ROLLS WITH HOT HONEY MUSTARD DIP
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: APPETIZER
Cuisine: British
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: 64
Delicious mouthfuls of puff pastry filled with spicy sausage. Dip into honey mustard mixture.
Ingredients
  • SAUSAGE ROLLS
  • ¼ cup fresh bread crumbs
  • 2 eggs (one for the sausage mixture, the other for the puff pastry)
  • ¼ cup milk
  • 12 oz (340 g) hot Italian sausages, casings removed
  • A little salt (to draw moisture from onions)
  • 1 tbs olive oil
  • A generous ½ cup finely chopped onion
  • 1 fat clove finely chopped onion
  • ½ tsp each fennel seeds and dried oregano
  • 3 sheets frozen butter puff pastry thawed
  • HONEY MUSTARD DIP
  • ¼ cup Dijon mustard
  • 2 tbsp liquid honey
  • ¼ to ½ tsp Sriracha sauce
Instructions
  1. SAUSAGE ROLLS
  2. Saute the onions in the olive oil (sprinkled with a little salt) until tender
  3. Add the garlic and saute for a minute or two. Let cool.
  4. In a large bowl mix together bread crumbs, one of the eggs and the milk until smooth.
  5. Let stand for 5 minutes.
  6. Add sausages, fennel seeds and oregano and combine
  7. Add the cooled onion garlic mixture and mix with a fork just until combined.
  8. Cut each pastry sheet lengthwise into thirds.
  9. Using piping bag fitted with a ⅝th inch plain tip pipe sausage mixture along one long edge of each third.
  10. Whisk remaining egg with 2 tsp water and brush along opposite edge.
  11. Starting at sausage-mixture side, roll up and cut into 1½ inch pieces.
  12. Arrange seam side down on parchment paper-lined baking sheet.
  13. Pierce top of each knife.
  14. (Make ahead: layer between waxed paper in air-right container and freeze for up to 2 weeks. Thaw in refrigerator before continuing with recipe.)
  15. Bake in 400 F oven until golden, about 18 minutes
  16. honey mustard dip;
  17. In a small bowl whisk mustard with honey and add the Sriracha sauce to taste. Serve with sausage rolls..

 

 

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Posted in Appetizers and Starters, Breakfast and Brunch, Christmas Food Ideas, Uncategorized | Tagged , , , | 2 Comments

CREAMY CHEVRE DIP AND CAESAR DIP

img_0009While I’m swanning around having a beatific time  decorating the house for Christmas my alter-ego Mrs. Butterfingers is puttering about in the kitchen.     There is panetonne set to raise   .  Mince pies to roll out.  Short bread to bake.  The kitchen is filled with delicious aromas of Christmas.

Mrs. Butterfingers keeps a few easy recipes for dips in her apron pocket.  Add the basic ingredients to your grocery shopping list  and keep them to hand.  They are refreshingly different and  delicious rift on some old friends.

This CAESAR DIP  leaves the salad bowl and takes on a new role as a great dip.  Use the pale green heart leaves of romaine or roll the large leaves lengthwise into tight cylinders.

CREAMY CHÈVRE DIP  combines herbs, hot pepper sauce and sun-dried tomatoes for a creamy dip for crunchy fresh vegetable sticks.  They are deceptively easy but the precut vegetable trays are not always the freshest.    For the crispest possible vegetables create your own from carrots, celery ,fennel, red pepper and green beans.  If you use broccoli blanch and refresh it in ice water for the bright green appearance and tender stalks

CREAMY CHEVRE DIP AND CAESAR DIP
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: dips for fresh vegetables
Cuisine: appetizers North America
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: 1¼ cups
Easy to make dips with readily available ingredients. Perfect for fresh vegetables
Ingredients
  • CAESAR DIP
  • 1/13 cup mayonnaise
  • 2 tbsp lemon juice
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • ½ tsp Sriracha sauce
  • ¼ tsp freshly ground black pepper
  • 1 tbsp Asian fish sauce or 1 tsp anchovy paste
  • 1 tsp garlic powder
  • ¼ cup olive oil
  • ½ cup sour cream
  • ¼ cup freshly grated Parmesan Reggiano cheese
  • CREAMY CHEVRE DIP
  • 6 oz chevre (cream style goat cheese)
  • 1½ cups sour cream
  • 1 tsp garlic powder
  • ½ tsp finely chopped dried rosemary
  • ½ tsp dried thyme
  • ¼ tsp Sriracha sauce
  • 3 tbsp finely chopped sun-dried tomatoes
  • 2 tbsp chopped fresh parsley
  • 2 green onions chopped
Instructions
  1. CAESAR DIP
  2. Whisk all ingredient together until blended.
  3. Taste and adjust seasoning if necessary. If you think it requires more salt add a little more fish sauce.
  4. Dip can be covered and refrigerated for several days.
  5. CREAMY CHEVRE DIP
  6. In food processor blend chevre, sour cream, garlic, rosemary, thyme and Sriracha sauce until smooth.
  7. Remove from food processor and stir in tomatoes, parsley and onions,.
  8. Taste and adjust seasoning if necessary
  9. Dip can be refrigerated for up to 2 days.
  10. Let stand at room temperature for 30 minutes before serving.
  11. Makes about 2 cups.

 

 

 

 

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FRENCH STYLE GRATED CARROT SALAD . . . CAROTTES RAPEES

img_3011Carrot salad is on the top of my list for nostalgic food.   In those long- ago- by- gone days fresh produce simply wasn’t available in the bitter winters of Northern Saskatchewan.     However, hiding away in our dark root cellar in boxes of sand were carrots and parsnips from our garden.    We ate carrot salad, liberally sprinkled with raisins, almost every day during the winter months.

It’s late November and these outrageously orange and deliciously sweet carrots were pulled from my garden.   I will continue to harvest carrots from our winter garden until we get a killing frost.   I added a few tender parsnips to my basket because they were growing next to the carrots and called my name.

This minimalist French recipe for carottes ràpées is a sophisticated version of the old fashioned carrot salad.  It’s one you can vary every time you whip it up.  You take some grated carrots.  Organic carrots are a must but from there the variations are endless.  Then a couple of generous handfuls of various herbs, add a few nuts or seeds, and lavish it with different oils and vinegar.

The deep orange coloured  GRATED CARROT SALAD combined with a sandwich or even a perfectly boiled egg makes a lovely lunch.

FRENCH STYLE GRATED CARROT SALAD . . . CAROTTES RAPEES
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: salad
Cuisine: Canadian
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: 4 to 6
A quickly made carrot salad with endless variations and flavours.
Ingredients
  • 4 cups (225) grated carrots
  • 2 generous handfuls of chopped fresh parsley
  • ¼ cup (60 mL) olive oil
  • 1 tablespoon or so of lemon juice
  • 1 teaspoon or so of light soy sauce
  • Fine sea salt and freshly ground black pepper
Instructions
  1. Toss the carrots in a room bowl with parsley and olive oil.
  2. Add the lemon juice, soy sauce, salt and pepper and check for seasoning.
  3. Toss again and serve.

 

 

 

 

 

 

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Posted in Salads | Tagged , , , , | Leave a comment