Wednesday, December 10, 2008

Irish Lamb with Vegetable Stew

Lamb and winter vegetables always make a hearty and healthy stew.

Ingredients:

Preparation:

1. Heat oil in a large saucepan, and brown the lamb meat on all sides.
2. Drain fat and stir in the beef broth and red wine.
3. Season with garlic, thyme, parsley, pepper and bay leaf.
4. Bring the mixture to a boil. Reduce heat, cover, and simmer for 30 minutes.
5. Add in the squash, parsnips, sweet potatoes, celery, and onion. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the vegetables are tender.
6. In a small bowl, blend flour/corn starch with water.
7. Gradually stir in 1/2 cup of the hot broth.
8. Blend mixture into the stew in the saucepan.
9. Remember to remove the bay leaf then continue to cook, stirring until thickened.
Serves: 6

Thursday, November 6, 2008

Finnish Pancake

(Pannukakku)

Ingredients:: 6 Tablespoons butter; 5 eggs room temperature; 1-1/4 cups milk; 1-1/4 cups flour; Powdered sugar; Nutmeg; 1 cup plain yogurt

Directions:

Preheat oven to 425 degrees for 10 minutes. Put 1-1/2 Tablespoons butter each in four 6-inch cast-iron frying pans and heat pans in oven while you mix batter. Break eggs into blender, blend, and then slowly add milk while continuing to blend. Gradually add flour 1/4 cup at a time; blend 2 minutes. Butter should now be brown and bubbly. Carefully remove pans from oven and put a scant cup of batter in each pan. Bake 18 to 20 minutes. Carefully remove pancakes from oven to plates and sprinkle with powdered sugar and nutmeg. Serve with Apricot Sausage Compote and plain yogurt.

Serves: 4

This recipe was located on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

Crock Pot Rustic Beef Stew

Ingredients:
1-1/2 pounds beef stew meat, cut into 2 inch chunks
1/2 teaspoon freshly ground pepper
1-1/2 teaspoons paprika
1 teaspoon garlic powder
2 onions, cut into chunks
4 medium - large potatoes, cut in quarters
2 carrots, cut into chunks
Note: During the last 1/2 hour of cooking, you can add 1 leek that has been thoroughly rinsed and roughly chopped.
1 cup beef broth or water
Note: You can also add 1/3 cup of red wine
2 - 3 tablespoons A1 or Heinz 57 sauce
1 tablespoon cornstarch
3 tablespoons water

Directions:
Sprinkle beef with pepper, paprika and garlic powder.
Place in a crock pot with the onion, potato and carrots.
Add beef broth / water and steak sauce.
Cover and cook on LOW for 8 - 9 hours or until tender.
Turn to HIGH.
Dissolve cornstarch in water and add to the meat mixture.
Cover and cook on HIGH for 20 minutes or until slightly thickened.

Sunday, November 2, 2008

I'm Giving You 'Muffin' For Christmas

I'm Giving You 'Muffin' For Christmas

Needed:
1 dishtowel
1 package muffin mix & gift tag
1 wooden spoon

To do:
Fold dishtowel & place wooden spoon on folded towel. Place muffin mix package on utensil.Tie all together with a ribbon or raffia and attach a tag.
The gift tag should read:

"I'm Giving You 'Muffin' For Christmas"

Jello Cake Mix in a Mug - Gift Idea

Jello Cake Mix in a Mug

1/3 cup any flavour cake mix
1 Tbsp. any flavour Jell-o
Measure the above ingredients into small Ziploc baggie, seal & shake to combine.
Combine the following into a small baggie & label as Glaze Mix:
2 Tbsp. confectioners' sugar
1/2 tsp. Jell-o
Place in a mug lined with tissue/parchment paper & attach a tag & small wire whisk with ribbon.

Attach Tag:

Empty mix into mug and add 2 tsp. oil, 1 Tbsp. Water & 1 egg white. Whisk WELL.
Microwave on high for 2 minutes. In the meantime, mix glaze while cake is cooking by adding a couple drops of water to the glaze mix (mix it right in the bag!) snip off a corner and squeeze gently onto your cake.

Wednesday, October 29, 2008

Manicotti Stuffed With Spinach

	This is a wonderful Manicotti recipe, especially if you are watching your caloric intake. Prep:60min Cook:105min Servings:4	Lor

Ingredients:

10 manicotti shells

1 6-oz. can tomato paste

1 can / jar tomato sauce

a dash of hot sauce

1-1/2 cups water or half water and half reduced sodium chicken or vegetable broth

1 onion, finely chopped

4 garlic cloves, minced

1/2 tsp. dried basil

1/2 tsp. dried oregano

1/4 tsp. pepper

2 10-oz. packages frozen chopped spinach

1 16-oz. carton low-fat cottage cheese(no salt is necessary because it's in the cottage cheese)

1/2 cup Parmesan cheese, grated

a pinch to 1/4 tsp. ground cumin (optional)

Pepper to taste

Nonstick cooking spray such as PAM

1-1/2 Tbsps. fresh parsley, chopped

Directions:

Cook manicotti shells according to package directions, omitting salt.

Drain and set aside.

Combine next 9 ingredients.

Cover and cook sauce over low heat for approximately 1 hour.

Cook spinach according to package directions, omitting salt.

Remove spinach with a slotted spoon and drain on paper towel, squeezing until almost all the moisture is squeezed out.

Combine spinach, cottage cheese, Parmesan cheese and cumin in a bowl.

Stuff manicotti shells with spinach and cheese mixture and arrange in a 13 x 9 x 2 inch baking dish coated with cooking spray.

Pour tomato sauce over manicotti.

Bake at 350° F for 45 minutes.

Garnish with parsley.

Polski Meat ,Veggies And Potatoes

	This is a recipe that my Mother-in-law sometimes made and I continue to prepare it. Prep:25min Cook:60min Servings:4	Lor

Ingredients:

8-10 inch piece of kielbasa (I use turkey kielbasa but my Mother-in-law used pork), cut into approximately 1-1/2 inch chunks

4 potatoes, peeled, cut into 1-1/2 inch chunks and boil but not completely

Note: It is not necessary to cook the potatoes but I prefer them that way. Make certain they are drained well.

3 Tbsp. olive oil but vegetable or corn oil is fine

1 large onion, coarsely chopped

* I sometimes add chopped celery.

2 garlic cloves, finely chopped / minced

1 green bell pepper, cut into 1 inch chunks

1 red / orange bell pepper, cut into 1 inch chunks

1/2 teaspoon salt or 1/2 tsp. Mrs. Dash

1/2 teaspoon black pepper

parsley to garnish

Directions:

Place cut pieces of kielbasa into a large frying pan and cook on medium heat for approximately 15 minutes. Remove the cooked kielbasa to a plate and set aside.

Place oil in the same frying pan and heat over medium-high heat.

Add onions and potatoes and cook for 15-20 minutes, stirring occasionally.

Reduce heat to medium and stir in bell peppers, garlic, salt / Mrs. Dash and pepper.

Cover, and cook for10 minutes.

Return kielbasa to the frying pan, cover, and cook for 15-20 minutes.

I like to garnish this meal with freshly chopped parsley.

Scottish Oat Scones

	This is a delicious Oatmeal Scone recipe from the people at Quaker® Oats! Prep:25min Cook:12min Servings:10	Lor

Ingredients:

1-1/2 cups all-purpose flour

1 cup Quaker® Oats (quick or old fashioned, uncooked)

1/4 cup granulated sugar

1 tablespoon baking powder

1/4 teaspoon salt (optional)

8 tablespoons (1 stick) margarine or butter, chilled and cut into pieces

1/2 cup currants, diced dried mixed fruit, dried cranberries or dried blueberries

1/3 cup milk

1 egg, lightly beaten

1 tablespoon granulated sugar

1/8 teaspoon ground cinnamon

Directions:

Heat oven to 400°F.

Lightly grease cookie sheet.

In large bowl, combine flour, oats, 1/4 cup sugar, baking powder and salt; mix well.

Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs.

Stir in currants. In small bowl, combine milk and egg; blend well.

Add to dry ingredients all at once; stir with fork just until dry ingredients are moistened. (Do not over mix.)

Turn dough out onto lightly floured surface and knead gently 8 to 10 times.

Roll or pat dough into 8-inch circle about 1/2 inch thick.

Sprinkle with combined remaining 1 tablespoon sugar and cinnamon. Cut into 10 wedges and place on cookie sheet.

Bake 12 to 15 minutes or until light golden brown.

Serve warm.

Nutrition Information:

Calories: 220, Calories from Fat: 90, Total Fat: 11g, Saturated Fat: 2g, Cholesterol: 20mg, Sodium: 220mg, Dietary Fiber: 2g, Protein: 4g

Plum Yummy Loaf

	This is a lovely loaf recipe that I often make for Thanksgiving and Christmas. Prep:30min Cook:60min Servings:12	Lor

Ingredients:

1 egg

1/4 cup honey

1/2 cup milk

1/2 cup applesauce

2/3 cup white sugar

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 cup peeled and chopped plums

1/2 cup chopped walnuts(optional)

Directions:

Preheat oven to 350 degrees F (175 degrees C).

Lightly grease a 9 x 5 inch loaf pan.

In a large bowl, mix egg, honey, sugar, milk, applesauce and vanilla.

Blend in the flour, baking soda, cinnamon and nutmeg.

Fold in the plums and walnuts.

Pour the batter into the prepared loaf pan, and bake for 50 to 60 minutes in a preheated oven.

A toothpick inserted into the center of the loaf should come out clean and that means it's done.

Eggnog Christmas Muffins

	Easy to prepare muffins. The eggnog gives these a very distinctive flavour. Prep:25min Cook:25min Servings:16	Lor

Ingredients:

3 cups flour

1/2 cup sugar

3 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon nutmeg

1 egg

1-3/4 cups eggnog

1/2 cup vegetable oil

1/2 cup raisins (soaked in boiling water and drained)

Note: You can always add maraschino cherries, well drained and chopped. This adds a festive appearance.

1/2 cup chopped pecans (optional)

Directions:

Combine dry ingredients in lg bowl.

In another bowl, mix egg, eggnog, and oil.

Stir wet ingredients into dry ingredients, just until moistened.

Fold in raisins and pecans.

Fill greased or lined muffin cups two thirds full.

Bake at 350* for 25 - 30 minutes.

Chocolate Icebox Pie From Lubys

	This chocolate icebox pie is a must try. The original recipe is from Luby's 50th Anniversary Recipe Collection ~ Chocolate Houston Chronicle Dessert Pie. Cooking time includes refrigeration. Prep:15min Cook:135min Servings:8	Lor

Ingredients:

2-1/2 cups milk divided

1-1/3 cups sugar

1/4 cup unsweetened cocoa powder

1 Tbsp. butter or margarine

7 Tbsp. cornstarch

6 Tbsp. water

3 egg yolks, extra-large

1 tsp. vanilla

1 cup miniature marshmallows

1 pie shell, 9-inch baked

whipped cream, sweetened for topping

chocolate curls or shavings for garnish

Directions:

Combine 2 cups milk, sugar, cocoa, and butter in a medium-size saucepan.

Bring just to a boil over medium heat.

In a medium-sized bowl, completely dissolve cornstarch in water.

Stir in remaining 1/2 cup milk.

Whisk in egg yolks and vanilla until well-blended.

Gradually add egg yolk mixture to mixture in saucepan, stirring constantly with wire whisk.

Cook, stirring constantly, about 2 minutes or until mixture is thickened and smooth.

Add marshmallows and stir until they melt and mixture is smooth.

Pour into pie shell.

Press plastic wrap directly onto filling.

Refrigerate at least 2 hours.

Remove plastic wrap.

Top with whipped cream and garnish with chocolate curls.

Note: Pressing plastic wrap directly onto hot pie filling prevents a tough, "skin" from forming as pie cools. Use a potato peeler to make decorative chocolate curls or shavings from a chocolate candy bar.

Source: Houston Chronicle, Nov. 13, 1996, p.5F

Tiropita Or Spanakopita

	This is an easy Greek recipe that has been passed down. It is enjoyed as an appetizer or side dish. If you add Spinach, thawed and drained this Tiropita turns into Spanakopita. So easy and so delicious! Prep:25min. Cook:30 min. Servings:16	Lor

Ingredients:

1 (16 ounce) container small curd cottage cheese and Ricotta Cheese is nice mixed with the cottage cheese

5 eggs, beaten

8 - 10 ounces feta cheese, crumbled

2 - 3 garlic cloves, minced

1 cup butter, melted

1 (16 ounce) package frozen phyllo pastry, thawed in refrigerator

Directions:

Preheat the oven to 350 degrees F.

In a large bowl, mix together the cottage cheese, eggs and feta cheese until well blended.

*I like to add 2 garlic cloves, minced to this mixture but it is not necessary.

Brush melted butter onto one sheet of phyllo dough at a time, and layer them in the bottom of a 9 x 13 inch baking dish until you have 7 sheets.

Let the sheets rest up against the sides of the dish as well.

Spread the cheese mixture over the phyllo layers, then repeat the process with 7 more sheets, tucking in the sides around the edges.

Bake for about 25 - 30 minutes in a preheated oven, until golden brown and crisp.

Cut into squares and serve warm.

Variation:

This recipe can also be prepared by spooning the filling onto cut buttered phyllo strips and folding into repeated triangles.

Serves: 16 squares.

Wednesday, October 15, 2008

Chicken Tortilla Rollups

	This is an easy recipe that is open to any and all additions. Prep: 25 min. Cook: 35 min. Serves: 4

Ingredients:

1 package whole wheat tortilla rounds

3 cooked chicken breasts (shredded)

1 can cream of chicken soup

1 can milk

1 cup shredded cheddar cheese

1 cup shredded Swiss cheese

Salt and Pepper to taste

Note: I like to add 1 green bell pepper and 1 onion thinly sliced and sauted to the shredded chicken breasts.

Garnish: chopped parsley, cilantro, green onions, olives, tomatoes, bell peppers, whatever you like.

Directions:

Pre heat oven to 350.

Mix the chicken and cheddar cheese together.

Place tortilla round on a flat surface.

Put the same amount of the chicken and cheese mixture on the tortilla and roll it up.

Heat soup, milk, and swiss cheese on the stove top and stir until the cheese is melted.

Put the chicken rollups in a greased/sprayed oven proof dish.

Pour the soup sauce mixture over the rolled tortillas and bake for 35min or until the tortillas are lightly browned

Tuesday, October 7, 2008

Chocolate Chip Pecan Blondies

Ingredients:

2 cups flour

2 tsp. baking powder

1/2 tsp. salt

3/4 tsp. baking soda

1 1/4 sticks margarine

2 cups light brown sugar

2 tsp. vanilla

3/4 cup chocolate chips

3/4 cup chopped walnuts/pecans

Directions:

Melt butter in saucepan over low heat.

Blend in sugar. whisk in eggs and vanilla.

Gently stir in flour mixed with baking powder and salt

Spread into a greased 9 x 13 pan.

Sprinkle with chocolate chips and walnuts/pecans.

Bake in a 350F oven about 25 minutes or tested with moist crumbs attached.

Cool and cover and let stand 24 hours at room temperature before cutting

Wednesday, October 1, 2008

Acadian Buttermilk Pie

Buttermilk Pie From Quebec

As far as I know, this buttermilk pie recipe is from Quebec.

Prep:25 minutes Cook:25 minutes Servings:6 slices

Lor

Ingredients:

1 baked pie shell

1 cup buttermilk

1 cup sugar

3-1/2 Tablespoons cornstarch

1/2 cup cold buttermilk

2 egg yolks, beaten

a pinch of salt

1/2 - 1 teaspoon grated lemon rind

1/4 cup lemon juice

1-1/2 Tablespoons butter, room temperature

2 egg whites, stiffly beaten

1/4 cup sugar, you can use granulated sugar but I prefer to use brown

Note: I like to add a tablespoon or two of extra sugar.

Directions:

Bring 1 cup buttermilk to a boil.

Mix together the sugar, cornstarch and 1/2 cup buttermilk.

Add to the boiling buttermilk and cook while stirring, until it is a smooth and cream consistency.

Beat the egg yolks and add the salt, grated lemon rind and the lemon juice.

Pour into the hot cream.

Add the butter.

Cook for 2 minutes, stirring vigorously.

Cool and pour into a baked pie shell.

Top with 2 egg whites, stiffly beaten with the 1/4 cup sugar.

Bake in a 350°F oven for approximately 20-25 minutes.

Note: From early Acadians.

Monday, September 29, 2008

Christmas Cake from Norway

Recipe makes 1 - 11 inch loaf pan

Ingredients:

1 cup white sugar
3/4 cup butter
2 eggs + 1 egg yolk
2-1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 cup milk, homogenized
1/2 cup raisins, soaked in boiled water with a good splash of Rye
*If you don't want raisins then candied fruit can be substituted.
1/2 teaspoon lemon or vanilla extract
1 tsp. cardamom or 1/2 teaspoon cardamom flavored extract

Directions:

Preheat oven to 350 degrees F (175 degrees C).
Grease an 11 inch loaf pan.
Cream the butter or margarine and the sugar until light and fluffy.
Add the eggs and egg yolk, one at a time beating well after each one.
Stir in the milk, lemon/vanilla and cardamom flavourings.
Stir in the flour and the baking powder.
If you don't want to soak the raisins then toss them in a little flour and stir them into the batter.
Pour the batter into a prepared pan.
Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes.

Monday, September 15, 2008

The Ever Popular Souvlaki

	Souvlaki is a very popular Greek specialty made with your choice of meat. I like to marinate the meat in a lemony, olive oil mixture. Serve with rice/potatoes and a traditional Greek salad. Don't forget the tzatziki sauce!!! Prep: 25 minutes Cook:15 minutes Servings: 4	Lor

Ingredients:

1 lemon, juiced

1/2 cup olive oil

1/2 cup soy sauce

1 teaspoon dried oregano

3 - 4 garlic cloves, minced or finely chopped

4 - 5 pounds lamb, beef, chicken or pork tenderloin, cut into 1 inch chunks

2 green bell peppers, cut into 1 inch pieces

or 1 green and 1 red bell pepper

2 onions, cut into chunks

I like to use chunks of zucchini or even grape tomatoes as well.

Tzatziki Recipe

Ingredients:

8 ounces Greek style plain yogurt

1/2 cup sour cream

2 Tablespoons Extra Virgin Olive Oil

1-1/2 Tablespoons fresh lemon juice

1/2 teaspoon salt

1 Tablespoon chopped fresh Dill

4 garlic cloves, minced

1/2 cucumber, diced small

Directions:

Whisk yogurt, sour cream, olive oil, lemon juice, salt, dill, garlic and blend well in a glass bowl.

Add small diced cucumber.

Blend thoroughly and serve.

Directions:

In a large glass bowl, mix together lemon juice, olive oil, soy sauce, oregano, and garlic.

Add meat, onions, and green peper.

Blend to coat.

Cover, and refrigerate for 3 - 4 hours.

Preheat grill for medium high heat.

Slide lamb/beef/chicken/pork, bell pepper, and onion onto skewers. Start grilling the kabobs.

Cook about 15 - 20 minutes turning the skewers frequently.

Note: If using bamboo skewers, soak them in water for 30 minutes before placing food on them.

Apple Pie With Cheddar Cheese Crust

	Here is your typical apple pie with a slight twist. It has cheddar cheese in the crust and what a nice twist it is! Prep:45m Cook:35m Servings:8	Lor

Ingredients:

Crust:

1-1/2 cups flour

dash of salt

1/2 cup shortening ~ cold

1-1/2 cups (6 oz.) shredded sharp cheddar cheese

Note: I like the Old white sharp cheddar cheese for this crust

4-6 Tablespoons water

small splash of vinegar

Filling:

1/2 cup sugar(brown or white - both work well)

2 Tablespoons flour or 1-1/2 Tablespoons corn starch

1/4 teaspoon cinnamon

6 cups sliced peeled apples

2 Tablespoons butter or margarine

Directions:

Heat oven to 425 degrees F.

Combine flour & salt; cut in shortening until mixture resembles coarse crumbs.

Blend in cheese.

Sprinkle with water while mixing lightly with a fork; form into ball. Divide dough in half.

Roll one part to 11" circle on lightly floured surface.

Place in 9" pie plate.

Combine sugar, flour, & cinnamon.

Mix with apples.

Place mixture in pie shell and dot with margarine.

Roll out remainder of dough to 11" circle; place over apples.

Pinch and seal edges of crust & flute.

Cut slits in top of pastry to allow steam to escape.

Bake at 425 degree F, for 30-35 minutes.

Saturday, September 13, 2008

Applesauce Maple Muffins

Applesauce Maple Muffins
Low Fat
Makes 12 muffins

Ingredients:
2 cups whole wheat hour
1 tbsp. baking powder
1-1/4 cup unsweetened applesauce
1/2 cup maple syrup
2 Egg whites
1/2 cup dark raisins or chopped walnuts

Directions:
Combine flour and baking powder and mix well.
Add the applesauce, maple syrup, and egg whites, and stir just until the dry ingredients are moistened.
Fold in the raisins or walnuts.
Coat muffin cups with nonstick cooking spray, and fill 3/4 full with the batter.
Bake at 350F for 16 to 18 minutes, or just until a wooden toothpick inserted in the center of a muffin comes out clean.
Remove the muffin tin from the oven, and allow it to sit for 5 minutes before removing the muffins.
Serve warm or at room temperature.
From Secret of Fat Free Baking (1994), by Sandra Woodruff, RD

Guinness Stout Brownies

By Peggy Trowbridge Filippone, About.com

The original version of these brownies was developed in Ireland. The malt in the Guinness stout beer intensifies the flavour of the chocolate in these delicious brownies. The texture is an interesting combination of fudge, mousse, candy, and traditional brownies. Although decadently chocolate, they are surprisingly light because of the 4 eggs used. You don't taste the beer at all. Great for St. Patrick's Day or any day.

Prep Time: 15 minutes Cook Time: 30 minutes

Ingredients:

1 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1/4 teaspoon salt
6 tablespoons unsalted room temperature butter, cut into cubes
8 ounces dark bittersweet chocolate, chopped
3/4 cup white chocolate chips
4 large eggs, at room temperature
1 cup superfine or granulated sugar
1-1/4 cups (10 ounces) Guinness Extra Stout beer (see Note below)
1 cup semi-sweet chocolate chips
1/8 cup (approximately) confectioners' sugar for dusting

Preparation:

Preheat the oven to 375 degrees F. Line a 9 x 13-inch baking pan with nonstick foil.

In a medium bowl, whisk together flour, cocoa powder, and salt until evenly combined. Set aside.

Melt butter, bittersweet chocolate, and white chocolate chips in a double-boiler over very low heat, stirring constantly until melted. Remove from heat.

In a large mixing bowl, beat eggs and sugar on high speed until light and fluffy, about 3 minutes. Add melted chocolate mixture, beating until combined.

Beat reserved flour mixture into melted chocolate mixture. Whisk in Guinness stout beer. The batter will seem a bit thin. Drop semisweet chocolate chips evenly on top of batter (some will sink in).

Pour into prepared baking pan. Bake 25 to 30 minutes on center rack in the oven, until a toothpick inserted in the center comes out almost clean.

Let brownies cool, uncovered, to room temperature. Dust with confectioners' sugar before serving.

Note: The Guinness should be at room temperature. This recipe uses a little less than a standard 12-ounce bottle of Guinness stout beer. Do not include foam in the measurement. Either spoon off the foam or let it rest until the foam subsides.

Makes: 36 to 48 brownies, depending on cut size

Wednesday, September 10, 2008

Chocolate Espresso Torte

This extremely deep, rich, and dark cake tastes great with whipped cream.

Yield: 10 Servings

5 oz. semisweet chocolate, chopped
3 oz. unsweetened chocolate, chopped
1/4 lb. (8 Tbsp.) unsalted butter, cut into pieces plus more for the pan
4 eggs, at room temperature
1/2 cup sugar
1/4 cup brewed espresso or double-strength coffee, cooled to room temperature
1 Tbsp. sifted, finely ground espresso beans (from about 1 heaping Tbs. whole beans)
1/4 tsp. salt
1/4 cup all-purpose flour plus more for the pan

Heat the oven to 350 F. Butter an 8-inch cake pan and line the bottom with pan liners (parchment). Butter the parchment and lightly flour the pan, shaking out the excess.

In a small, heavy-based saucepan over medium heat, melt the chocolates and butter, stirring frequently. Set aside.

Using the whisk attachment of a stand mixer, whip the eggs, sugar, brewed espresso, ground espresso beans, and salt on medium-high speed until thick and voluminous, at least 8 min.

Turn the mixer to low and mix in the butter-chocolate mixture.

Turn off the mixer.

Sift the flour over the batter and fold until all the ingredients are fully incorporated.

Pour the batter into the prepared pan and bake until a skewer inserted in the center of the cake comes out clean, 25 to 30 min.

Cool in the pan on a rack for 10 min.

Set a plate over the torte and carefully invert the torte onto the plate; peel off the parchment. Flip the torte back onto the rack to cool completely before slicing.

Source: Fine Cooking Magazine

Spicy Pumpkin Muffins

This lightly spiced muffin can also be made with apple or pear purée instead of the pumpkin.

Makes about 20 muffins.

4 eggs
1 cup sour cream or plain yogurt
3 cups canned pumpkin purée
1 cup packed light brown sugar
1/2 cup granulated sugar
1/2 lb. or 16 Tbsp. unsalted butter, melted
1-1/4 lb. or 4-1/2 cups all-purpose flour
2 Tbsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 Tbs. ground cinnamon
2 Tbs. ground ginger
a pinch of clove
1 cup golden raisins or diced apple

Heat the oven to 350°F.

In a large bowl, whisk the eggs, sour cream, pumpkin purée, brown sugar, sugar, and butter.

In another bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger and cloves.

Slowly add the dry ingredients to the wet, stirring until just mixed.

Gently fold in raisins or diced apple.

Grease and flour muffin tins or line with muffin papers, preferably foil.

Scoop about 1/2 cup batter into each tin so that the curve of the batter is even with the rim of the cup. Refrigerate any extra batter in an airtight container for up to a week.

Bake the muffins in the middle of the oven until firm to the touch and a toothpick inserted into them comes out clean, 30 to 35 minutes.

Remove the muffins from the muffin tins when they're cool enough to handle.

Eggnog Pound Cake

1 cup sugar

1/2 cup butter or margarine, softened

2 tablespoons rum or 2 teaspoons rum extract

1 teaspoon vanilla

5 egg yolks

1-3/4 cups Gold Medal® all-purpose flour

2 teaspoons baking powder

3/4 teaspoon salt

1/2 teaspoon ground nutmeg

3/4 cup milk

	Heat oven to 350ºF. Grease and flour loaf pan, 9x5x3 inches.
	Beat sugar, butter, rum, vanilla and egg yolks in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat in flour, baking powder, salt and nutmeg alternately with milk on low speed. Pour into pan.
	Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; Remove from pan. Cool completely on wire rack. Store covered at room temperature up to 2 days.

Nutritional Information

1 Serving: Calories 180 (Calories from Fat 70 ); Total Fat 8 g (Saturated Fat 2 g); Cholesterol 65 mg; Sodium 250 mg; Total Carbohydrate 24 g (Dietary Fiber 0g); Protein 3 g Percent Daily Value*: Vitamin A 8 %; Vitamin C 0%; Calcium 6 %; Iron 4 % Exchange

Holiday Eggnog Cheesecake

1-1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 teaspoon ground nutmeg/cinnamon
1/4 cup butter/margarine, melted

Combine crumbs, sugar, nutmeg and margarine and press onto the bottom of a 9 inch pie plate or springform pan.
Bake in a preheated 375 degree oven for 7 - 10 minutes.

1 envelope unflavoured gelatin
1/4 cup cold water
1 8-ounce package + 1 4-oz. package of PHILADELPHIA BRAND cream cheese, softened
1/4 cup sugar
1 cup eggnog
1 cup whipping cream, whipped

Soften gelatin in water.
Stir over low heat until dissolved.
Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Gradually add gelatin and eggnog, mixing until blended.
Chill until slightly thickened.
Fold in whipped cream.
Pour over crust and chill until firm.
Garnish with additional whipped cream and nutmeg, if desired.
10 to 12 servings

Preparation time: 35 minutes plus chilling

Chocolate Fudge

1 can or 1-2/3 cups evaporated milk
3-1/2 cups sugar
2-12 oz. packages or 4 cups semisweet chocolate morsels or chocolate mint morsels
1/2 cup butter or margarine
1 jar Marshmallow Fluff/cream
1 Tbsp. vanilla extract or 1-1/2 tsp. pure peppermint extract
nuts chopped (optional)

Combine evaporated milk and sugar in a 3 quart saucepan.
Place over high heat and bring to a full boil, stirring constantly.
Continue to boil, stirring vigorously for 10 min.
Reduce heat if necessary to prevent boiling over sides of saucepan.
Remove from heat, add semisweet chocolate morsels and stir until smooth.
Add butter, marshmallow cream and vanilla.
Stir until blended.
Add the chopped nuts.
Makes:4-1/2 lb.

Tuesday, September 9, 2008

Whole Wheat N Molasses Muffins

Whole Wheat N' Molasses Muffins

	This is a very plain muffin recipe but it is surprising the number of flavours you can add to it. Prep: 25 minutes Cook: 20 minutes Serves:12	Lor

Ingredients:

1 cup whole wheat flour

1 cup All-Purpose flour

2 tsp. baking powder

1/2 tsp. salt

1 cup skim milk

1/2 tsp. vanilla

1/4 cup molasses

1/4 cup unsalted margarine, melted & cooled

1 egg beaten

Vegetable cooking spray

Note: I like to add raisins(soaked in boiling water and drained) or chopped dates or semi-sweet chocolate chips. Blueberries or strawberries work well, chopped peaches or one banana mashed. I have even turned this muffin recipe into a ginger muffin by adding 1/2 teaspoon ground ginger and chopped sugared ginger. You can add 1 teaspoon of wheatgerm if you are looking for a health kick muffin. Use your imagination ;-)

Directions:

Combine first 4 ingredients in a large bowl, stirring well.

Make a well in center of flour mixture.

Combine milk, vanilla, molasses, margarine & egg, add to dry ingredients, stirring just until dry ingredients are moistened.

Spoon batter into muffin tin coated with cooking spray, filling 2/3 full.

Bake at 400 F. for 20 minutes or until lightly browned.

Parsnip, Carrot And Potato Mash

	This is a French Canadian recipe that was passed down to me many years ago. You can experiment with the amounts of each vegetable, ie. increase the onion or potatoes, decrease parsnips. Prep: 30 minutes Cook: 35 minutes Serves:8	Lor

Ingredients:

6-8 parsnips, peeled and chopped

6 carrots, peeled and chopped

1 large onion, chopped in large chunks

1-2 garlic cloves, whole

8-10 medium potatoes. peeled and chopped

1/4 cup butter (may require a little more)

1/2 cup whole milk

1 Tbsp. Pure Maple Syrup or brown sugar

salt and pepper to taste

Directions:

Place parsnips, carrots, onion, garlic cloves and potatoes in a large pot with enough water to cover.

Bring to a boil over medium-high heat, and cook until fork-tender.

Drain the water from the vegetables, and mash with butter, milk, and Pure Maple Syrup or brown sugar until well blended.

To make this extra creamy and fluffy you can beat with an electric mixer.

Do not beat for too long, just until smooth.

Season to taste with salt and pepper, and serve hot.

Makes 6-8 servings

Note: I like to put this mixture into a casserole dish and bake it in the oven at 375 degrees F for 20-25 minutes.

Monday, September 8, 2008

Snowcap Cookies

By Diana Rattray, About.com

Ingredients:

1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 cup butter
1 (3 oz.) pkg. cream cheese
1/2 cup sugar
1/4 teaspoon lemon flavoring
1 cup powdered sugar

Preparation:

Combine flour and baking powder.
Beat butter and cream cheese together until light.
Add sugar and flavoring.
Beat until fluffy.
Add flour mixture and beat on low speed until well mixed.
Chill for 3 hours or overnight.
Shape into 1-inch balls.
Place on an ungreased cookie sheet.
Bake in a 350 degree oven for 12-15 minutes.
Remove and cool slightly.
Sift powdered sugar and put in a food storage bag.
Shake still-warm cookies, a few at a time, to coat well.
Makes about 36.
Recipe can be doubled.

Lemon Bars

Lemon Bars from The Joy of Baking

Crust:

1/2 cup (1 stick) (113 grams) unsalted butter, room temperature

1/4 cup (25 grams) confectioner's (powdered or icing) sugar

1 cup (140 grams) all purpose flour

1/8 teaspoon salt

Filling:

1 cup (200 grams) granulated white sugar

2 large eggs

1/3 cup (80 ml) fresh lemon juice (approximately two large lemons)

1 tablespoons (5 grams) grated lemon zest (2 lemons)

2 tablespoons (25 grams) all purpose flour

Topping:

Confectioner's (powdered or icing) sugar

Lemon Zest - The yellow outer rind of the lemon that contains the fruit's flavor and perfume.

Tip: Always remove the zest first before halving and squeezing the lemon. Use a fine strainer to remove the seeds and pulp from the juice.

Directions:

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Grease with butter (or use a cooking spray) a 8 x 8 inch (20 x 28 cm) pan.

Crust: In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy. Add the flour and salt and beat until the dough just comes together. Press into the bottom of your greased pan and bake for about 20 minutes, or until lightly browned. Remove from oven and place on a wire rack to cool while you make the filling.

Filling: In your electric mixer, or with a hand mixer, beat the sugar and eggs until nice and smooth. Add the lemon juice and zest and stir to combine. Fold in the flour. Pour the filling over the shortbread crust and bake for about 20 minutes, or until the filling is set. Remove from oven and place on a wire rack to cool.

To serve: Cut into squares or triangles and dust with powdered sugar. These are best eaten the day they are made but can be covered and stored in the refrigerator for a day or two.

Yield: 16 - 2 inch (5 cm) squares