Jen made this for Thanksgiving in Vancouver. Yum.
1 large turnip, peeled and diced
1 tbsp butter
2 apples
¼ c brown sugar
Pinch of cinnamon
Topping
1/3 c flour
1/3 c brown sugar
2 tbsp butter
Bring a large pot of water to a boil and cook turnip until tender. Drain and mash turnip with butter. Peel and slice apples. Toss with brown sugar and cinnamon. In a greased casserole, arrange turnips and apples in alternate layers, beginning and ending with turnips. Mix topping ingredients until crumbly. Pat on top of turnips and bake at 350° for 1 hour. Serves 6.
Sunday, October 17, 2010
Thursday, October 14, 2010
Emeril's Banana Cream Pie
Susan tried this at Emeril's restaurants in New Orleans and Florida and then she made it for dinner club in Victoria. She says it is heavenly and worth the effort.
For custard filling:
• 5 large egg yolks
• 1/4 cup cornstarch
• 3 to 3 1/2 cups heavy cream
• 2 cups sugar
• 1 vanilla bean, split and scraped
For pie crust:
• 3 cups graham cracker crumbs
• 1/2 cup sugar
• 1/2 ripe banana, mashed
• 1/4 pound (1 stick) unsalted butter, melted
3 pounds bananas, cut crosswise into 1/2 inch slices
For drizzled toppings:
• 3/4 cup caramel sauce, recipe follows
• 1 cup chocolate sauce, recipe follows
For whipped cream topping:
• 2 cups heavy cream whipped to stiff peaks
• 1/2 teaspoon pure vanilla extract
• 2 teaspoons granulated sugar
Garnishes:
• Shaved chocolate
• Powdered sugar
Preheat oven to 350 degrees.
To prepare custard filling, in a mixing bowl, combine the egg yolks, cornstarch, and 1 cup of the heavy cream. Whisk to blend well. Set aside. Combine the remaining 2 cups cream, the sugar, and the vanilla bean in a large heavy-bottomed saucepan over medium heat. Whisk to dissolve the sugar and bring to a gentle boil, about 10 minutes. Slowly add the egg yolk mixture, whisking constantly until it thickens, about 5 minutes. Be forewarned: this mixture must break and look curdled otherwise it will not set up properly and it will be runny. Pour it into a glass bowl. Press a piece of plastic wrap down over the surface of the mixture to prevent a skin from forming. Let cool completely at room temperature. When cooled, remove the vanilla bean and pour the mixture into the bowl of an electric mixer fitted with a wire whip. Beat at medium speed to combine the mixture. If it will not combine, warm another 1/2 cup heavy cream and slowly add it to the mixture. Whip until you have a thick and creamy custard.
To prepare pie crust, in a mixing bowl, combine the graham cracker crumbs, sugar and mashed banana. Mix thoroughly. Add the butter and mix well. Press the mixture into a 9-inch pie pan. Bake until browned, about 25 minutes. Remove the pan from the oven and cool, for about 10 minutes.
To assemble, spread about 1/2 cup of the custard on the bottom of the crust. Arrange about a third of the banana slices, crowding them close together, over the custard. Next, spread 1 cup of the custard over the bananas. Arrange another third of the banana slices close together over the custard. Top with 1 cup of the custard and the banana slices. Top with the remaining custard, covering the bananas completely to prevent them from turning brown. Cover with plastic wrap and chill for at least 4 hours. Cut the pie into wedges and serve with a drizzle of caramel and chocolate sauce. Top with the whipped cream and shaved chocolate. Sprinkle with powdered sugar.
Caramel Drizzle Sauce
1 cup granulated sugar
1/4 cup water
1 cup heavy cream
In a small, heavy-bottomed saucepan, combine the sugar and water and bring the mixture to a boil, stirring often. Cook, stirring occasionally, until the mixture is a deep caramel color and has the consistency of thin syrup, 10 to 15 minutes. Remove from the heat. Stir in the cream, return the saucepan to high heat, and boil the sauce until it regains the consistency of a thick syrup, about 2 minutes. Cool.
The sauce can be refrigerated until ready to use. Allow it to reach room temperature before drizzling it over the pie.
Yield: 3/4 cup
Chocolate Sauce
3/4 cup half-and-half
1 tablespoon unsalted butter
1/2 pound semisweet chocolate chips
1/4 teaspoon pure vanilla extract
Combine the half-and-half and butter in a small, heavy-bottomed saucepan over medium heat. Heat the mixture until a thin paperlike skin appears on the top. Do not boil. Add the chocolate and vanilla and stir until the chocolate melts and the mixture is smooth.
Remove from the heat and let cool.
The sauce can be kept refrigerated for several days, but must be returned to room temperature before serving.
Yield: about 1 1/2 cups
For custard filling:
• 5 large egg yolks
• 1/4 cup cornstarch
• 3 to 3 1/2 cups heavy cream
• 2 cups sugar
• 1 vanilla bean, split and scraped
For pie crust:
• 3 cups graham cracker crumbs
• 1/2 cup sugar
• 1/2 ripe banana, mashed
• 1/4 pound (1 stick) unsalted butter, melted
3 pounds bananas, cut crosswise into 1/2 inch slices
For drizzled toppings:
• 3/4 cup caramel sauce, recipe follows
• 1 cup chocolate sauce, recipe follows
For whipped cream topping:
• 2 cups heavy cream whipped to stiff peaks
• 1/2 teaspoon pure vanilla extract
• 2 teaspoons granulated sugar
Garnishes:
• Shaved chocolate
• Powdered sugar
Preheat oven to 350 degrees.
To prepare custard filling, in a mixing bowl, combine the egg yolks, cornstarch, and 1 cup of the heavy cream. Whisk to blend well. Set aside. Combine the remaining 2 cups cream, the sugar, and the vanilla bean in a large heavy-bottomed saucepan over medium heat. Whisk to dissolve the sugar and bring to a gentle boil, about 10 minutes. Slowly add the egg yolk mixture, whisking constantly until it thickens, about 5 minutes. Be forewarned: this mixture must break and look curdled otherwise it will not set up properly and it will be runny. Pour it into a glass bowl. Press a piece of plastic wrap down over the surface of the mixture to prevent a skin from forming. Let cool completely at room temperature. When cooled, remove the vanilla bean and pour the mixture into the bowl of an electric mixer fitted with a wire whip. Beat at medium speed to combine the mixture. If it will not combine, warm another 1/2 cup heavy cream and slowly add it to the mixture. Whip until you have a thick and creamy custard.
To prepare pie crust, in a mixing bowl, combine the graham cracker crumbs, sugar and mashed banana. Mix thoroughly. Add the butter and mix well. Press the mixture into a 9-inch pie pan. Bake until browned, about 25 minutes. Remove the pan from the oven and cool, for about 10 minutes.
To assemble, spread about 1/2 cup of the custard on the bottom of the crust. Arrange about a third of the banana slices, crowding them close together, over the custard. Next, spread 1 cup of the custard over the bananas. Arrange another third of the banana slices close together over the custard. Top with 1 cup of the custard and the banana slices. Top with the remaining custard, covering the bananas completely to prevent them from turning brown. Cover with plastic wrap and chill for at least 4 hours. Cut the pie into wedges and serve with a drizzle of caramel and chocolate sauce. Top with the whipped cream and shaved chocolate. Sprinkle with powdered sugar.
Caramel Drizzle Sauce
1 cup granulated sugar
1/4 cup water
1 cup heavy cream
In a small, heavy-bottomed saucepan, combine the sugar and water and bring the mixture to a boil, stirring often. Cook, stirring occasionally, until the mixture is a deep caramel color and has the consistency of thin syrup, 10 to 15 minutes. Remove from the heat. Stir in the cream, return the saucepan to high heat, and boil the sauce until it regains the consistency of a thick syrup, about 2 minutes. Cool.
The sauce can be refrigerated until ready to use. Allow it to reach room temperature before drizzling it over the pie.
Yield: 3/4 cup
Chocolate Sauce
3/4 cup half-and-half
1 tablespoon unsalted butter
1/2 pound semisweet chocolate chips
1/4 teaspoon pure vanilla extract
Combine the half-and-half and butter in a small, heavy-bottomed saucepan over medium heat. Heat the mixture until a thin paperlike skin appears on the top. Do not boil. Add the chocolate and vanilla and stir until the chocolate melts and the mixture is smooth.
Remove from the heat and let cool.
The sauce can be kept refrigerated for several days, but must be returned to room temperature before serving.
Yield: about 1 1/2 cups
Turnip Puff
We have this every Christmas and Thanksgiving.
6 c cubed turnips (rutabaga)
2 tbsp butter
2 eggs, beaten
3 tbsp flour
1 tbsp brown sugar
1 tsp baking powder
Salt and pepper to taste
Pinch nutmeg
½ c fine bread crumbs
2 tbsp butter, melted
Cook turnips until tender. Drain and mash. Add butter and eggs. Beat well. (This much can be done the day ahead.) Combine flour, sugar, baking powder, salt, pepper and nutmeg. Stir into turnips, butter a casserole and put in turnip mixture. Combine crumbs and butter. Sprinkle on top. Bake at 375° for 25 minutes, or until light brown on top. Serves 6.
6 c cubed turnips (rutabaga)
2 tbsp butter
2 eggs, beaten
3 tbsp flour
1 tbsp brown sugar
1 tsp baking powder
Salt and pepper to taste
Pinch nutmeg
½ c fine bread crumbs
2 tbsp butter, melted
Cook turnips until tender. Drain and mash. Add butter and eggs. Beat well. (This much can be done the day ahead.) Combine flour, sugar, baking powder, salt, pepper and nutmeg. Stir into turnips, butter a casserole and put in turnip mixture. Combine crumbs and butter. Sprinkle on top. Bake at 375° for 25 minutes, or until light brown on top. Serves 6.
Tuesday, October 12, 2010
The Best Tourtieres Ever
Irene N. makes these for Christmas Eve dinner
3 lb lean ground pork
3 tbsp onion powder
2 tsp garlic powder
3 tsp salt
1 ½ tsp dry mustard
1 tsp thyme
¾ tsp sage
3/8 tsp cloves
1 ½ cups water
2 cups bread crumbs
1 cup grated carrot
You may have to add either ½ cup more bread crumbs or a little less water.
Cook meat with 1 to 1 ½ cups of water over medium heat until no longer pink.
(about 20 minutes. Stir occasionaly)
Add rest of ingredients and cool the mixture.
N.B. Butter pie plate as it will help brown the crust.
Egg wash interior of pie shell – then add meat mix. Egg wash pastry topping of pie.
WASH – Shake or whip 1 egg in a cup plus an equal amount of milk – whip or shake well.
Bake @ 400 for 30 minutes
(Maybe the baking will take 35 minutes)
3 lb lean ground pork
3 tbsp onion powder
2 tsp garlic powder
3 tsp salt
1 ½ tsp dry mustard
1 tsp thyme
¾ tsp sage
3/8 tsp cloves
1 ½ cups water
2 cups bread crumbs
1 cup grated carrot
You may have to add either ½ cup more bread crumbs or a little less water.
Cook meat with 1 to 1 ½ cups of water over medium heat until no longer pink.
(about 20 minutes. Stir occasionaly)
Add rest of ingredients and cool the mixture.
N.B. Butter pie plate as it will help brown the crust.
Egg wash interior of pie shell – then add meat mix. Egg wash pastry topping of pie.
WASH – Shake or whip 1 egg in a cup plus an equal amount of milk – whip or shake well.
Bake @ 400 for 30 minutes
(Maybe the baking will take 35 minutes)
Thursday, October 7, 2010
Oatmeal Chocolate Chip Cookies
1 cup (250 mL) butter, softened
1 2/3 cup (400 mL) packed brown sugar
2 eggs
1 tbsp (15 mL) vanilla
2 1/2 cups (625 mL) large-flake rolled oats
1 2/3 cup (400 mL) all-purpose flour
3/4 tsp (4 mL) baking powder
3/4 tsp (4 mL) baking soda
1/2 tsp (2 mL) salt
2 1/2 cups (625 mL) chocolate chips
Makes 5 dozen medium cookies.
Line rimless baking sheets with parchment paper; set aside.
In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together rolled oats, flour, baking powder, baking soda and salt - stir into butter mixture until combined. Stir in chocolate chips.
Drop by heaping 1 tbsp (15 mL), about 2 inches (5 cm) apart, onto prepared pans. Bake in top and bottom thirds of 375°F (190°C) oven, rotating and switching pans halfway through, until golden, about 12 minutes. Transfer to rack; let cool. (Make-ahead: Store in airtight container for up to 5 days, ha-ha if they last that long, or freeze for up to 2 weeks.)
1 2/3 cup (400 mL) packed brown sugar
2 eggs
1 tbsp (15 mL) vanilla
2 1/2 cups (625 mL) large-flake rolled oats
1 2/3 cup (400 mL) all-purpose flour
3/4 tsp (4 mL) baking powder
3/4 tsp (4 mL) baking soda
1/2 tsp (2 mL) salt
2 1/2 cups (625 mL) chocolate chips
Makes 5 dozen medium cookies.
Line rimless baking sheets with parchment paper; set aside.
In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together rolled oats, flour, baking powder, baking soda and salt - stir into butter mixture until combined. Stir in chocolate chips.
Drop by heaping 1 tbsp (15 mL), about 2 inches (5 cm) apart, onto prepared pans. Bake in top and bottom thirds of 375°F (190°C) oven, rotating and switching pans halfway through, until golden, about 12 minutes. Transfer to rack; let cool. (Make-ahead: Store in airtight container for up to 5 days, ha-ha if they last that long, or freeze for up to 2 weeks.)
Saturday, August 7, 2010
Red Pepper, Pear and Parsnip Soup
One of Irene N's favourites.
2 tbsp butter
2 tbsp chopped onion
1 clove garlic, pressed
1 sweet red pepper, seeded and chopped
2-3 pears, peeled, cored and chopped
1 lb parsnips, peeled and chopped
6 c chicken or vegetable stock
Salt and pepper to taste
Garnish: sour cream or chopped parsley.
In a large pot, melt butter and sauté onion, garlic, pepper and pears until soft. Stir in parsnips and sauté for 2 to 3 minutes. Add stock and bring to a boil. Reduce heat and simmer until parsnips are tender 20 to 30 minutes. Working in batches, puree the soup in a blender or food processor, then return to pot. Heat through and season with salt and pepper. Serve with a dollop of sour cream or a sprinkling of parsley. Makes 6 servings.
2 tbsp butter
2 tbsp chopped onion
1 clove garlic, pressed
1 sweet red pepper, seeded and chopped
2-3 pears, peeled, cored and chopped
1 lb parsnips, peeled and chopped
6 c chicken or vegetable stock
Salt and pepper to taste
Garnish: sour cream or chopped parsley.
In a large pot, melt butter and sauté onion, garlic, pepper and pears until soft. Stir in parsnips and sauté for 2 to 3 minutes. Add stock and bring to a boil. Reduce heat and simmer until parsnips are tender 20 to 30 minutes. Working in batches, puree the soup in a blender or food processor, then return to pot. Heat through and season with salt and pepper. Serve with a dollop of sour cream or a sprinkling of parsley. Makes 6 servings.
Oatmeal Energy Bars
2/3 c butter, softened
1 c brown sugar
1 egg
1 tsp vanilla
1 ½ c rolled oats
1 c all purpose flour
½ tsp baking powder
½ tsp baking soda
¼ c tsp salt
½ c chopped dried apricots
½ c slivered almonds
½ c dried cranberries
½ c sweetened shredded coconut
Grease or line 9x13 cake pan with parchment. In large bowl beat butter with brown sugar until fluffy. Beat in egg and vanilla. In a separate bowl whisk together flour, rolled oats, baking powder, baking soda and salt. Stir in apricots, cranberries, almonds, coconut. Fold into butter mixture. Spread in pan. Bake at 350 degrees for 30 minutes. Let cool on rack for 10 minutes. Cut into bars.
1 c brown sugar
1 egg
1 tsp vanilla
1 ½ c rolled oats
1 c all purpose flour
½ tsp baking powder
½ tsp baking soda
¼ c tsp salt
½ c chopped dried apricots
½ c slivered almonds
½ c dried cranberries
½ c sweetened shredded coconut
Grease or line 9x13 cake pan with parchment. In large bowl beat butter with brown sugar until fluffy. Beat in egg and vanilla. In a separate bowl whisk together flour, rolled oats, baking powder, baking soda and salt. Stir in apricots, cranberries, almonds, coconut. Fold into butter mixture. Spread in pan. Bake at 350 degrees for 30 minutes. Let cool on rack for 10 minutes. Cut into bars.
Joan Forstrom’s Cookies by Fax
I think this one got its name because it was originally passed around by fax.
1 c butter
1 ¾ c packed brown sugar
2 eggs
1 tsp vanilla
2 ½ c large oats
¾ c white flour
¾ c whole wheat flour
1 tsp baking powder
1 tsp baking soda
Cream together butter, brown sugar and eggs, vanilla. Gradually mix in dry ingredients.
Then add:
2 c shredded coconut
1 c slivered almonds
1 c chopped pecans
1 c chocolate chips
¾ c chopped dates
Sounds like a lot to add and I end up mixing by hand as my Mixmaster rebels. Any ingredients such as cranberries or raisins can be substituted.
Bake at 375 degrees for 10-12 minutes, depending on size.
1 c butter
1 ¾ c packed brown sugar
2 eggs
1 tsp vanilla
2 ½ c large oats
¾ c white flour
¾ c whole wheat flour
1 tsp baking powder
1 tsp baking soda
Cream together butter, brown sugar and eggs, vanilla. Gradually mix in dry ingredients.
Then add:
2 c shredded coconut
1 c slivered almonds
1 c chopped pecans
1 c chocolate chips
¾ c chopped dates
Sounds like a lot to add and I end up mixing by hand as my Mixmaster rebels. Any ingredients such as cranberries or raisins can be substituted.
Bake at 375 degrees for 10-12 minutes, depending on size.
Shan’s Muffins (adapted from Doris Arnold’s recipe)
Dry ingredients
4 c all-purpose flour
4 c cooking bran
1 ½ c white sugar
4 tsp baking soda
2 tsp salt
Fluff all dry ingredients together in a large bowl.
1. Combine 2 mashed bananas and 1 whole navel orange (no seeds). Shan processes in food processor or blender to make into “mush.”
2. Combine ½ to ¾ of each or any of: cranberries, dates, coconut, walnuts or other nuts. Other options: molasses, applesauce, chopped apple, carrots. Stir all of these into the dry ingredients.
3. In an 8 c. Measuring cup or bowl mix together:
4 beaten eggs
4 c buttermilk or milk
1 ½ c canola oil
Gradually stir into dry ingredients the liquids (eggs, etc) with banana/orange added into it. Don’t use beaters, just a gentle spoon action.
Bake at 350 for about 30 minutes (the more dense, the more time)
Makes 4 doz muffins. Grease cups or spray or use muffin papers or upgrade to silicone muffin cups.
You can bake them all at once or refrigerate the batter for a couple of weeks.
4 c all-purpose flour
4 c cooking bran
1 ½ c white sugar
4 tsp baking soda
2 tsp salt
Fluff all dry ingredients together in a large bowl.
1. Combine 2 mashed bananas and 1 whole navel orange (no seeds). Shan processes in food processor or blender to make into “mush.”
2. Combine ½ to ¾ of each or any of: cranberries, dates, coconut, walnuts or other nuts. Other options: molasses, applesauce, chopped apple, carrots. Stir all of these into the dry ingredients.
3. In an 8 c. Measuring cup or bowl mix together:
4 beaten eggs
4 c buttermilk or milk
1 ½ c canola oil
Gradually stir into dry ingredients the liquids (eggs, etc) with banana/orange added into it. Don’t use beaters, just a gentle spoon action.
Bake at 350 for about 30 minutes (the more dense, the more time)
Makes 4 doz muffins. Grease cups or spray or use muffin papers or upgrade to silicone muffin cups.
You can bake them all at once or refrigerate the batter for a couple of weeks.
Matrimonial Cake
Filling:
1 lb dates chopped
1 c water
Lemon juice and zest (optional)
Cook on medium heat until soft and water is absorbed. Remove from heat.
Crumble Mix:
1 ½ c flour
1 ½ c rolled oats
1 ½ c brown sugar
1 c butter.
Work butter into dry ingredients until crumbly.
Pat ½ of crumble into an 9 x 9 pan. Spread filling and top with other ½ of crumble.
Bake at 350 for 20-25 minutes.
1 lb dates chopped
1 c water
Lemon juice and zest (optional)
Cook on medium heat until soft and water is absorbed. Remove from heat.
Crumble Mix:
1 ½ c flour
1 ½ c rolled oats
1 ½ c brown sugar
1 c butter.
Work butter into dry ingredients until crumbly.
Pat ½ of crumble into an 9 x 9 pan. Spread filling and top with other ½ of crumble.
Bake at 350 for 20-25 minutes.
Marshmallow Salad
This was popular when we were kids.
1 can mandarin orange sections, drained
1 can pineapple tidbits or fruit cocktail, drained
Mix 1½ c miniature marshmallows and 10 oz. sour cream.
Fold fruit into this gently. Put in a bowl and refrigerate for a day or less if necessary.
1 can mandarin orange sections, drained
1 can pineapple tidbits or fruit cocktail, drained
Mix 1½ c miniature marshmallows and 10 oz. sour cream.
Fold fruit into this gently. Put in a bowl and refrigerate for a day or less if necessary.
Auntie Jarda’s “Tjock Pankaka” (thick pancake)
½ c flour
2 tsp sugar
Pinch of salt
1/8 tsp nutmeg (optional)
2 eggs beaten
½ c milk
4 tbsp melted butter.
In a bowl, mix flour, sugar, salt, eggs and milk together until just blended, slightly lumpy. Melt butter in skillet or 6 x 9 inch pan. Pour batter into hot buttered pan. Bake at 350 for 20-30 minutes until golden.
Does anyone remember eating this? Do you have information about Auntie Jarda?
2 tsp sugar
Pinch of salt
1/8 tsp nutmeg (optional)
2 eggs beaten
½ c milk
4 tbsp melted butter.
In a bowl, mix flour, sugar, salt, eggs and milk together until just blended, slightly lumpy. Melt butter in skillet or 6 x 9 inch pan. Pour batter into hot buttered pan. Bake at 350 for 20-30 minutes until golden.
Does anyone remember eating this? Do you have information about Auntie Jarda?
Saturday, July 17, 2010
Divakar’s Tandoori Chicken
8 Chicken thighs (bone in) (skinless)
½ tsp salt
½ tsp ginger paste
½ tsp garlic paste
¼ bottle Spicy Tandoori Sauce (Available in Superstore – President’s Choice – Memories of Kashmir)
¼ cup yogurt
¼ tsp chili powder or ground black pepper
Marinate chicken with all the ingredients for at least three hours (preferably overnight).
Grease baking pan. Arrange the chicken pieces pour the sauce over the pieces. Bake at 350 deg for 20 minutes. Turn the pieces over, bake for 20 more minutes.
½ tsp salt
½ tsp ginger paste
½ tsp garlic paste
¼ bottle Spicy Tandoori Sauce (Available in Superstore – President’s Choice – Memories of Kashmir)
¼ cup yogurt
¼ tsp chili powder or ground black pepper
Marinate chicken with all the ingredients for at least three hours (preferably overnight).
Grease baking pan. Arrange the chicken pieces pour the sauce over the pieces. Bake at 350 deg for 20 minutes. Turn the pieces over, bake for 20 more minutes.
Thin Pizza Dough in the Bread Machine
1 package instant yeast
1 tbsp honey
1 c warm water
2 3/4 c flour
1/4 c olive oil
1 tsp salt
Mix in machine on dough setting.
Roll out. Makes 3 13-inch pizzas.
Add toppings and bake at 475 degrees.
1 tbsp honey
1 c warm water
2 3/4 c flour
1/4 c olive oil
1 tsp salt
Mix in machine on dough setting.
Roll out. Makes 3 13-inch pizzas.
Add toppings and bake at 475 degrees.
Grandma Forstrom's Pastry
5 c flour
Sift into the flour: 1 tsp salt and 1 tsp baking powder
Cut in 1 lb lard
Take a 1-cup liquid measuing cup:
Lightly beat 1 egg in the cup
fill with water to 2/3 c
add vinegar to 3/4 c
Combine and roll out.
Makes about 5 single crusts.
Sift into the flour: 1 tsp salt and 1 tsp baking powder
Cut in 1 lb lard
Take a 1-cup liquid measuing cup:
Lightly beat 1 egg in the cup
fill with water to 2/3 c
add vinegar to 3/4 c
Combine and roll out.
Makes about 5 single crusts.
Grandma’s filling for Butter Tarts
3 ¼ c brown sugar
½ c butter
1 tbsp flour
5 eggs
1 2/3 c raisins or currants or combination of fruit and nuts.
Mix sugar, butter, salt, flour and vanilla.
Add eggs (2 at a time) and milk, beating smooth after each addition.
Add fruit and nuts.
Bake at 400 for ten (plus) minutes
Makes 3 ½ dozen.
Deb's variation Butter Tart Filling
(not as runny, more like the ones at Tim’s on John St.)
2 eggs
2/3 c coconut
1 tbsp flour
¼ c butter
1 ½ c brown sugar
½ c currants
Makes about 2 dozen, depending on the size.
½ c butter
1 tbsp flour
5 eggs
1 2/3 c raisins or currants or combination of fruit and nuts.
Mix sugar, butter, salt, flour and vanilla.
Add eggs (2 at a time) and milk, beating smooth after each addition.
Add fruit and nuts.
Bake at 400 for ten (plus) minutes
Makes 3 ½ dozen.
Deb's variation Butter Tart Filling
(not as runny, more like the ones at Tim’s on John St.)
2 eggs
2/3 c coconut
1 tbsp flour
¼ c butter
1 ½ c brown sugar
½ c currants
Makes about 2 dozen, depending on the size.
Thursday, February 11, 2010
Dawn’s Warm Chicken Rollups
Dawn made these (and many other things!) for the Silver Beach 50th Anniversary.
Combine:
• 1 c cooked chicken, diced fine
• 1 c. jack cheese with jalapeno
• ½ c cream cheese
• Sweet onions
• Tin of Old El Paso green chilis chopped fine
Spread on tortillas and roll up.
Wrap in plastic wrap and keep overnight in the fridge.
Slice rolls about 1 cm wide and bake for 10 minutes at 325°.
Thursday, February 4, 2010
Banana Bread
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Another Philp family favourite! According to the recipe I copied more than 30 years ago from Grandma Forstrom’s cookbook, this Banana Bread was originally attributed to family friend, the late Marion Lamm. When, as a young mom, I first made it for my family, it was tasty as I remembered from my childhood. Over the years I’ve modified it a bit to increase the fibre but it’s still delicious. I find it is always a great use for the bananas that get past their prime – I throw them in the freezer and they are perfect for this recipe.
Preheat oven to 300 º F
Spray (with non-stick cooking spray) and flour two small or one large loaf pan.
(I use food processor to blend all ingredients but mixer or by hand will work).
Cream together:
1 cup sugar
½ cup butter or margarine
In small bowl mix and set aside:
1 tsp baking soda
3 tbsp hot water (or sour milk)
Add to sugar mixture:
2 eggs
3 ripe bananas, mashed
Add soda mixture
Add:
1 cup all-purpose flour
1 cup whole wheat flour
Blend until flour is mixed in, then pour batter into loaf pans. Tap on counter to remove air bubbles.
Bake one hour, testing with toothpick. Cool 10 minutes in pan, then turn out on cooling rack to cool completely.
Preheat oven to 300 º F
Spray (with non-stick cooking spray) and flour two small or one large loaf pan.
(I use food processor to blend all ingredients but mixer or by hand will work).
Cream together:
1 cup sugar
½ cup butter or margarine
In small bowl mix and set aside:
1 tsp baking soda
3 tbsp hot water (or sour milk)
Add to sugar mixture:
2 eggs
3 ripe bananas, mashed
Add soda mixture
Add:
1 cup all-purpose flour
1 cup whole wheat flour
Blend until flour is mixed in, then pour batter into loaf pans. Tap on counter to remove air bubbles.
Bake one hour, testing with toothpick. Cool 10 minutes in pan, then turn out on cooling rack to cool completely.
According to Marty, the last step is wrap up the cooled loaves to send off to sons in university!
Tuesday, February 2, 2010
Orange, Dried Cranberry and Cornmeal Muffins with Millet
Mary sold these muffins at the Kelowna Farmers' Market.
Makes 12
2 2/3 cups all-purpose flour
4 tsp baking powder
1 tsp salt
½ cup granulated sugar
2/3 cup yellow cornmeal
¼ cup millet
2 large eggs
1 tsp finely grated orange zest
1 ½ cups orange juice
2/3 cup unsalted butter, melted and cooled
1 cup dried cranberries
1. Preheat oven to 350 degrees. Grease 12 regular sized muffin tins, including rims, or line with paper liners. Sift the flour, baking powder and salt together into a large bowl. Add the sugar, cornmeal and millet and stir with a fork or whisk to blend.
2. In a separate bowl, lightly whisk the eggs, then blend in the orange zest and juice and melted butter. Add the egg mixture all at once to the dry ingredients, mixing with a rubber spatula or a wooden spoon just until the dry ingredients are moistened. While there are still a few floury patches, gently fold in the cranberries.
3. Spoon the batter into prepared tins, filling each cup to the rim, and place the tray on a baking sheet, to catch any drips. Bake 20 to 25 minutes or until the tops are golden brown in places, spring back when lightly touched and a skewer inserted in the centre comes out clean.
4. Transfer the tray to a rack and cool 5 minutes, then turn the muffins out onto the rack. These are fabulous served warm with a little sweet butter, or may be cooled completely, then wrapped individually and stored at room temperature for up to two days. If they become slightly hard, wrap in foil and warm in a low oven before serving.
Monday, February 1, 2010
Chicken Marsala
Susan made this for Mom and Dad last night. She got this recipe from Dawn.
1 ½ pounds boneless chicken breasts
2 tbsp olive oil
5 tbsp butter
¾ cup chopped onion
1 lb cremini mushrooms
2 tbsp minced garlic
1 cup dry Marsala
1 cup mascarpone cheese
2 tbsp Dijon mustard
2 tbsp chopped flat parsley
12 oz fettuccini
Cut chicken breasts crosswise into 3 pieces and sprinkle with salt and pepper
Heat oil in pan and brown chicken, approximately 4 minutes per side
Transfer chicken to a plate and cool slightly
Add 2 tbsp butter to the same pan over medium heat
Add onion and sauté until tender, about 2 minutes
Add mushrooms and garlic and sauté until the mushrooms and juices evaporate, about 12 minutes
Add wine and simmer until reduced in half, about 4 minutes
Stir in mascarpone and mustard
Cut chicken crosswise into 1/3 inch thick slices
Return chicken and accumulated juices to pan
Simmer uncovered over medium-low until chicken is cooked and sauce thickens slightly, about 2 minutes
Stir in parsley, season to taste
Serve with fettuccini
1 ½ pounds boneless chicken breasts
2 tbsp olive oil
5 tbsp butter
¾ cup chopped onion
1 lb cremini mushrooms
2 tbsp minced garlic
1 cup dry Marsala
1 cup mascarpone cheese
2 tbsp Dijon mustard
2 tbsp chopped flat parsley
12 oz fettuccini
Cut chicken breasts crosswise into 3 pieces and sprinkle with salt and pepper
Heat oil in pan and brown chicken, approximately 4 minutes per side
Transfer chicken to a plate and cool slightly
Add 2 tbsp butter to the same pan over medium heat
Add onion and sauté until tender, about 2 minutes
Add mushrooms and garlic and sauté until the mushrooms and juices evaporate, about 12 minutes
Add wine and simmer until reduced in half, about 4 minutes
Stir in mascarpone and mustard
Cut chicken crosswise into 1/3 inch thick slices
Return chicken and accumulated juices to pan
Simmer uncovered over medium-low until chicken is cooked and sauce thickens slightly, about 2 minutes
Stir in parsley, season to taste
Serve with fettuccini
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