1 1/2 cups sugar
1 navel orange
1/2 tsp. grated ginger
4 cups cranberries
1/2 cup (2 oz.) toasted pecans
Grand Marnier to taste
Lightly toast the pecans.
Grate the orange peel and add to a pot with the sugar and ginger.
Add the juice from the orange.
Simmer over medium heat until the sugar is dissolved.
Add cranberries and cook until they pop - about 5 minutes.
Add pecans and a dash of Grand Marnier.Cool sauce.
Sunday, October 9, 2011
Wednesday, January 28, 2009
Amish Breakfast Casserole (Luallyn)
1 lb sliced bacon, diced
1 medium sweet onion, chopped
6 eggs, lightly beaten
2 c shredded Cheddar cheese
4 c frozen shredded hash brown potatoes, thawed
1 1/2 c small curd cottage cheese
1 1/4 c shredded Swiss cheese
In a large skillet, cook bacon and onion until bacon is crisp; drain.
In a bowl, combine the remaining ingredients; stir in bacon mixture.
Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.
Bake, uncovered, at 350 degrees F for 35-40 minutes or until set and bubbly.
Let stand for 10 minutes before cutting.
1 medium sweet onion, chopped
6 eggs, lightly beaten
2 c shredded Cheddar cheese
4 c frozen shredded hash brown potatoes, thawed
1 1/2 c small curd cottage cheese
1 1/4 c shredded Swiss cheese
In a large skillet, cook bacon and onion until bacon is crisp; drain.
In a bowl, combine the remaining ingredients; stir in bacon mixture.
Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.
Bake, uncovered, at 350 degrees F for 35-40 minutes or until set and bubbly.
Let stand for 10 minutes before cutting.
Chocolate Streusel Bars Recipe (Patience)
1 3/4 cup all purpose flour
1 cup sugar
1/4 cup unsweetened cocoa
1/2 cup cold butter (1 stick)
1 egg, beaten
1 can sweetened condensed milk
2 cups semi-sweet chocolate chips
1 cup chopped nuts (optional)
Combine flour, sugar and cocoa; cut in butter until crumbly.
Add egg; mix until well blended.
Reserve 1 1/2 cups crumb mixture. Press remainder evenly on bottom of parchment paper-lined 13x9-inch baking pan.
Bake in preheated 350F oven for 10 minutes.
In heavy saucepan over low heat, combine sweetened condensed milk and 1 cup chocolate chips; stirring until smooth. Spread evenly over prepared crust.
To reserved crumb mixture, add nuts and remaining 1 cup chocolate chips; sprinkle evenly over top.
Bake 25 to 30 minutes or until centre is set. Do not overbake. Cool. Cut into bars.
1 cup sugar
1/4 cup unsweetened cocoa
1/2 cup cold butter (1 stick)
1 egg, beaten
1 can sweetened condensed milk
2 cups semi-sweet chocolate chips
1 cup chopped nuts (optional)
Combine flour, sugar and cocoa; cut in butter until crumbly.
Add egg; mix until well blended.
Reserve 1 1/2 cups crumb mixture. Press remainder evenly on bottom of parchment paper-lined 13x9-inch baking pan.
Bake in preheated 350F oven for 10 minutes.
In heavy saucepan over low heat, combine sweetened condensed milk and 1 cup chocolate chips; stirring until smooth. Spread evenly over prepared crust.
To reserved crumb mixture, add nuts and remaining 1 cup chocolate chips; sprinkle evenly over top.
Bake 25 to 30 minutes or until centre is set. Do not overbake. Cool. Cut into bars.
Monday, January 12, 2009
Nanaimo Bars (Val)
3/4 cup butter
1 tbsp. butter
1/4 cup sugar (granulated)
5 tbsp cocoa
2 eggs
1 tsp. vanilla
1 2/3 cups graham cracker crumbs (fine)
237 ml coconut (1 cup, desiccated)
118 ml walnuts (1/2 cup, chopped)
474 ml icing sugar (2 cups, sifted)
4 squares semi-sweet chocolate
Grease a 9-inch square cake pan.
In a saucepan combine 1/2 cup butter, sugar, cocoa, 1 egg, vanilla.
Cook over medium heat, stirring constantly, until smooth & slightly thickened.
Stir in crumbs, coconut & walnuts.
Press into prepared pan.
Cream 1/4 cup butter.
Beat in gradually icing sugar & 1 egg.
Spread over crumb mixture and chill for about 15 minutes.
Melt chocolate squares and 1 tbsp. butter.
Spread on top and chill.
When set, cut into squares.
1 tbsp. butter
1/4 cup sugar (granulated)
5 tbsp cocoa
2 eggs
1 tsp. vanilla
1 2/3 cups graham cracker crumbs (fine)
237 ml coconut (1 cup, desiccated)
118 ml walnuts (1/2 cup, chopped)
474 ml icing sugar (2 cups, sifted)
4 squares semi-sweet chocolate
Grease a 9-inch square cake pan.
In a saucepan combine 1/2 cup butter, sugar, cocoa, 1 egg, vanilla.
Cook over medium heat, stirring constantly, until smooth & slightly thickened.
Stir in crumbs, coconut & walnuts.
Press into prepared pan.
Cream 1/4 cup butter.
Beat in gradually icing sugar & 1 egg.
Spread over crumb mixture and chill for about 15 minutes.
Melt chocolate squares and 1 tbsp. butter.
Spread on top and chill.
When set, cut into squares.
Thursday, December 25, 2008
Christmas Crack (Luallyn)
40 Saltine crackers
1 c butter (not margarine)
1 c light brown sugar (not dark)
12 oz chocolate chips
1 c nuts, chopped
Line up saltines on jelly roll pan that has been lined with foil that makes a bigger rim than the pan (5 rows of 8).
Melt butter and add sugar. Stir often and bring to full rolling boil for exactly 3 minutes.
Pour over saltines and bake in 400 oven for 5 minutes.
Sprinkle with chocolate chips and wait until they are almost melted; spread over saltines. Drop nuts over top as evenly as possible.
Refrigerate 2 hours and break into pieces.
1 c butter (not margarine)
1 c light brown sugar (not dark)
12 oz chocolate chips
1 c nuts, chopped
Line up saltines on jelly roll pan that has been lined with foil that makes a bigger rim than the pan (5 rows of 8).
Melt butter and add sugar. Stir often and bring to full rolling boil for exactly 3 minutes.
Pour over saltines and bake in 400 oven for 5 minutes.
Sprinkle with chocolate chips and wait until they are almost melted; spread over saltines. Drop nuts over top as evenly as possible.
Refrigerate 2 hours and break into pieces.
Coconut Buttermilk Pie (Luallyn)
2 c sugar
5 eggs, beaten
2 unbaked pie shells
1 c fairy flaked coconut
3/4 stick margarine
1 tsp vanilla
3/4 c buttermilk
Cream sugar and margarine.
Add eggs, buttermilk, vanilla and coconut.
Bake 350 for 40 minutes.
5 eggs, beaten
2 unbaked pie shells
1 c fairy flaked coconut
3/4 stick margarine
1 tsp vanilla
3/4 c buttermilk
Cream sugar and margarine.
Add eggs, buttermilk, vanilla and coconut.
Bake 350 for 40 minutes.
Sunday, November 30, 2008
Rosemary Sweet-Potato Sausage Roast (Val)
1 large sweet potato, peeled
1 apple, preferably Northern Spy or Granny Smith
1 tsp (5 mL) olive oil
1/2 tsp (2 mL) dried rosemary, crumbled
1/4 tsp (1 mL) each dried thyme leaves and salt
2 to 4 sausages, preferably Italian
Fresh rosemary (optional)
1. Preheat oven to 425F (220C). Slice sweet potato into rounds, about ½ in. (1 cm) thick. Slice unpeeled, cored apple into wedges, then set aside. Place potato in a bowl. Drizzle with oil. Sprinkle with dried rosemary, thyme and salt. Toss until coated. Place on a large baking pan.
2. Add apple wedges to bowl and stir to coat with any leftover oil and seasonings. Set aside. Nick sausages and arrange around potato slices.
3. Roast, uncovered, 20 min. Then turn potato and sausages. Add apple to pan. Continue roasting until sausages are cooked and potato is tender, 10 to 15 more min. Sprinkle with chopped fresh rosemary.
First published in Chatelaine's 10/2008 issue.
1 apple, preferably Northern Spy or Granny Smith
1 tsp (5 mL) olive oil
1/2 tsp (2 mL) dried rosemary, crumbled
1/4 tsp (1 mL) each dried thyme leaves and salt
2 to 4 sausages, preferably Italian
Fresh rosemary (optional)
1. Preheat oven to 425F (220C). Slice sweet potato into rounds, about ½ in. (1 cm) thick. Slice unpeeled, cored apple into wedges, then set aside. Place potato in a bowl. Drizzle with oil. Sprinkle with dried rosemary, thyme and salt. Toss until coated. Place on a large baking pan.
2. Add apple wedges to bowl and stir to coat with any leftover oil and seasonings. Set aside. Nick sausages and arrange around potato slices.
3. Roast, uncovered, 20 min. Then turn potato and sausages. Add apple to pan. Continue roasting until sausages are cooked and potato is tender, 10 to 15 more min. Sprinkle with chopped fresh rosemary.
First published in Chatelaine's 10/2008 issue.
Tuesday, August 5, 2008
Home Plate Lemon Ricotta Pancakes (Jan)
Eggs, 3 (beat whites separately from the yolks)
Ricotta Cheese, 1 cup or 250 ml
Butter, 2 Tbsp. (melted)
Flour, 1/3 cup
Sugar, 2 Tbsp.
Salt, ¼ tsp.
Lemon, one (1 tbsp.zest plus 2 tspn. juice)
Natural lemon flavour, 1 tsp.
Beat whites to soft peaks
Stir together the ricotta cheese, egg yolks, melted butter, lemon flavour, lemon zest and juice. Stir in the flour, sugar and salt. Then fold in the egg whites.
Grill about 5 minutes per side over medium heat.
This recipe makes enough for two people.
*******************************************
We got this recipe from two lovely women who own and run the B&B called Home Plate Comforts in Calgary where Marilyn stayed for 2 nights in the summer of 2007 after a trip through the Rockies before flying home. Glo and Sandra were amazing and dished up a fabulous and attractive breakfast for us each morning. This breakfast came with about 5 pancakes each, about 5” in diameter, loosely piled on a white plate, dusted with icing sugar, with a tiny pot of softened butter, maple syrup, and pieces of fresh fruit and the occasional flower artistically arranged on each plate. They were great! I made them myself this Christmas for some friends for brunch and they were very enthusiastic! Accompany with fragrant teas, hot coffee, and for a special treat, with a flute of champagne mixed with freshly squeezed orange juice!
Ricotta Cheese, 1 cup or 250 ml
Butter, 2 Tbsp. (melted)
Flour, 1/3 cup
Sugar, 2 Tbsp.
Salt, ¼ tsp.
Lemon, one (1 tbsp.zest plus 2 tspn. juice)
Natural lemon flavour, 1 tsp.
Beat whites to soft peaks
Stir together the ricotta cheese, egg yolks, melted butter, lemon flavour, lemon zest and juice. Stir in the flour, sugar and salt. Then fold in the egg whites.
Grill about 5 minutes per side over medium heat.
This recipe makes enough for two people.
*******************************************
We got this recipe from two lovely women who own and run the B&B called Home Plate Comforts in Calgary where Marilyn stayed for 2 nights in the summer of 2007 after a trip through the Rockies before flying home. Glo and Sandra were amazing and dished up a fabulous and attractive breakfast for us each morning. This breakfast came with about 5 pancakes each, about 5” in diameter, loosely piled on a white plate, dusted with icing sugar, with a tiny pot of softened butter, maple syrup, and pieces of fresh fruit and the occasional flower artistically arranged on each plate. They were great! I made them myself this Christmas for some friends for brunch and they were very enthusiastic! Accompany with fragrant teas, hot coffee, and for a special treat, with a flute of champagne mixed with freshly squeezed orange juice!
Monday, August 4, 2008
Roasted Potatoes (Val)
4 medium potatoes
2 tb olive oil
1 clove garlic, minced (or more)
1/2 tsp cracked black pepper
1/2 tsp dried thyme or oregano
Salt, pinch
Peel potatoes & cut in 1/2 lengthwise
Cover cookie sheet with aluminum & spray with vegetable spray
Place potatoes flat side down
Score with with thin slices (not all the way through)
Combine ever thing and brush evenly over the potatoes
Roast at 375 for 45 to 55 minutes
2 tb olive oil
1 clove garlic, minced (or more)
1/2 tsp cracked black pepper
1/2 tsp dried thyme or oregano
Salt, pinch
Peel potatoes & cut in 1/2 lengthwise
Cover cookie sheet with aluminum & spray with vegetable spray
Place potatoes flat side down
Score with with thin slices (not all the way through)
Combine ever thing and brush evenly over the potatoes
Roast at 375 for 45 to 55 minutes
Pork Chops & Carrots (Val)
2 (1/2") pork chops/steaks
Emeril's Bam
Peanut or olive oil
2 carrots, thinly sliced
Fresh ginger, chopped
Fresh thyme
Olive oil
Salt & pepper
Juice of 1 orange
Put dry rub on pork and let it sit for a while.
Marinate carrots with ginger, thyme, olive oil, salt & pepper.
Heat frying pan with oil and sear the meat until golden brown.
Add carrots to the pan and stir for a couple of minutes.
Place pan in oven at 425 for 7 to 10 minutes.
Remove meat and deglaze the pan with orange juice.
Emeril's Bam
Peanut or olive oil
2 carrots, thinly sliced
Fresh ginger, chopped
Fresh thyme
Olive oil
Salt & pepper
Juice of 1 orange
Put dry rub on pork and let it sit for a while.
Marinate carrots with ginger, thyme, olive oil, salt & pepper.
Heat frying pan with oil and sear the meat until golden brown.
Add carrots to the pan and stir for a couple of minutes.
Place pan in oven at 425 for 7 to 10 minutes.
Remove meat and deglaze the pan with orange juice.
Friday, August 1, 2008
Billy Goat Gruff: Jan's Provencal Chevre Salad (Jan)
In a bowl put:
about 1/8 c. good quality red wine vinegar
about 1/8 c. white balsamic vinegar
Add very slowly, a few drops at a time, whisking vigorously as you add:
about 1/2 c. very good quality extra virgin olive oil (at home I use Colavita)
(This should thicken as you whisk. If it doesn't -- and for some reason occasionally it doesn't -- don't worry! It will taste good, anyway!)
Add:
a little pressed fresh garlic, salt, freshly ground pepper... my grind the other day was coarse..., about 1/2 t. Dijon mustard (do not use any kind other than Dijon), some herbs...the other day I used some dried Herbs de Provence because they were lying around, and as I added them I rubbed them between my thumb and forefinger to release the flavours...you can experiment with other herbs such as chervil, and try finely chopped fresh herbs if you have some growing nearby...if you use dried herbs, don't use too much....a little goes a long way...you can use more if they are fresh
...and as you add all these above things keep whisking! Singing while you whisk often helps the consistency to become a superior quality....
That should do the trick. I think you should leave it for at least an hour sitting on the counter before using...lets the flavours mingle! Drizzle over the mesclun, put a couple of fresh cherry tomatoes on the side, and top with a slice of French bread topped with a slice of good chevre on which a little oilve oil has been brushed and which has been broiled lightly in the broiler (until the chevre is warm and the bread that sticks out around the chevre is toasted a golden brown).
Serve immediately...
about 1/8 c. good quality red wine vinegar
about 1/8 c. white balsamic vinegar
Add very slowly, a few drops at a time, whisking vigorously as you add:
about 1/2 c. very good quality extra virgin olive oil (at home I use Colavita)
(This should thicken as you whisk. If it doesn't -- and for some reason occasionally it doesn't -- don't worry! It will taste good, anyway!)
Add:
a little pressed fresh garlic, salt, freshly ground pepper... my grind the other day was coarse..., about 1/2 t. Dijon mustard (do not use any kind other than Dijon), some herbs...the other day I used some dried Herbs de Provence because they were lying around, and as I added them I rubbed them between my thumb and forefinger to release the flavours...you can experiment with other herbs such as chervil, and try finely chopped fresh herbs if you have some growing nearby...if you use dried herbs, don't use too much....a little goes a long way...you can use more if they are fresh
...and as you add all these above things keep whisking! Singing while you whisk often helps the consistency to become a superior quality....
That should do the trick. I think you should leave it for at least an hour sitting on the counter before using...lets the flavours mingle! Drizzle over the mesclun, put a couple of fresh cherry tomatoes on the side, and top with a slice of French bread topped with a slice of good chevre on which a little oilve oil has been brushed and which has been broiled lightly in the broiler (until the chevre is warm and the bread that sticks out around the chevre is toasted a golden brown).
Serve immediately...
Deep Dish Apple Pie (Val)
5 to 6 c sliced pared apples (lesser amount for 9")
1/4 c raisins, optional
3/4 c sugar
3 tb flour
1/2 tsp cinnamon
1/4 tsp nutmeg
Butter Crumb Pastry Topping (2 1/2 c)
1 c all-purpose flour
1/4 c plus 2 tb butter
1/2 tsp salt
In large mixing bowl, combine ingredients.
Turn into buttered 9- or 10-inch deep-dish pie plate
Top with crumb mixture.
Sprinkle with cinnamon-sugar, if desired.
Set on wax paper in microwave.
High 11 to 16 minutes or until apples are tender, rotating 1/2 turn after 6 minutes, then every 3 minutes.
VARIATIONS
Pear: Substitute sliced fresh pears and add 2 tb lemon juice
Peach: Substitute fresh peaches
Blueberry: Substitute 4 to 5 cups fresh blueberries
Cherry: Substitute 4 to 5 cups fresh cherries
Rhubarb: Substitute cut-up fresh or frozen rhubarb. Increase sugar to 1 1/2 cups and flour to 1/4 cup
Butter Crumb Pastry Topping
Beat ingredients in small mixing bowl at low speed until particles are fine.
1/4 c raisins, optional
3/4 c sugar
3 tb flour
1/2 tsp cinnamon
1/4 tsp nutmeg
Butter Crumb Pastry Topping (2 1/2 c)
1 c all-purpose flour
1/4 c plus 2 tb butter
1/2 tsp salt
In large mixing bowl, combine ingredients.
Turn into buttered 9- or 10-inch deep-dish pie plate
Top with crumb mixture.
Sprinkle with cinnamon-sugar, if desired.
Set on wax paper in microwave.
High 11 to 16 minutes or until apples are tender, rotating 1/2 turn after 6 minutes, then every 3 minutes.
VARIATIONS
Pear: Substitute sliced fresh pears and add 2 tb lemon juice
Peach: Substitute fresh peaches
Blueberry: Substitute 4 to 5 cups fresh blueberries
Cherry: Substitute 4 to 5 cups fresh cherries
Rhubarb: Substitute cut-up fresh or frozen rhubarb. Increase sugar to 1 1/2 cups and flour to 1/4 cup
Butter Crumb Pastry Topping
Beat ingredients in small mixing bowl at low speed until particles are fine.
Shortbread Cookies (Val)
1 cup butter (1/2 lb.)
1/2 cup fruit sugar
Pinch of baking soda
1/8 tsp. salt
2 cups all purpose flour
Cream all well together and put in refrigerator for an hour or so.
Roll out - 1/2 inch thick, cut in rounds.
Bake in slow oven (350) until a delicate tan.
1/2 cup fruit sugar
Pinch of baking soda
1/8 tsp. salt
2 cups all purpose flour
Cream all well together and put in refrigerator for an hour or so.
Roll out - 1/2 inch thick, cut in rounds.
Bake in slow oven (350) until a delicate tan.
Zucchini Quiche (Jane)
4 eggs, beaten
1/2 c cheddar, shredded (add parmesan if desired)
1 medium onion, chopped
1 c Bisquick mix
1/4 c Mazola oil
2 large c zucchini, shredded, skin on for colour
Salt, pepper, parsley
Tabasco Sauce
1/4 tsp Worchestersire Sauce
Mix all together & pour into 9 x 9 buttered pan (or big glass pie plate).
Bake 350 for 30-40 minutes or until set when a knife is inserted into centre.
Cool Cucumber Salad (Jane)
2 long English cucumbers, sliced thinly with skin on
1 small white onion, thinly sliced
1/2 c water
3/4 c white sugar
1 tbs dried dill, or to taste
Toss cucumbers & onion in large bowl.
Combine vinegar, water & sugar in saucepan over medium-high heat.
Bring to a boil, and pour over cucumber & onions.
Stir in dill, & cover & refrigerate until cold.
Can be eaten at room temperature, but should marinate at least 1 hour.
Drain and serve.
8 servings
Apple Raisin Crisp (Jane)
Preheat to 400
Butter 9" square pan
5 small-medium apples, peeled & sliced
1 cup raisins
1/4 c orange or apple juice
2 tbs brown sugar
1 tsp grated orange rind
1 tsp allspice
Combine until crumbly and sprinkle over fruit mixture.
3/4 c flour
3/4 c brown sugar
3/4 c rolled oats
1/2 tsp cinnamon
1/3 c butter, softened
Scones (Jane)
Blend
1 1/3 c flour
2 tbs sugar
4 tsp baking powder
1/2 tsp salt
Cut in
1/3 c shortening
Add
1/2 c raisins
Beat together
1 egg
1/2 c milk
Stir and knead 8-10 times
Make in cirlcles and cut into 6s
Brush top with milk mixture & sprinkle with sugar
Bake at 450 for 10 - 12 minutes
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