Feeds:
Posts
Comments

Posts Tagged ‘food of love’

IMG_20150212_110715

Valentine’s Day falls on a Saturday this year, so why not pass on getting sucked into the commercial hype of it all and show your love with a unique breakfast treat.

This looks great just out of the oven and tastes even better. I adapted this slightly from a recipe given to me by Mary Wallgren, from the Idaho branch of my mom’s family.

You will need a blender and also a cast iron skillet. If you don’t have the skillet, perhaps you should? Next thing you know you will be making frittatas and oven-fried chicken.

If you are really frugal, pick up a grotty cast skillet at Value Village and recondition it. There are instruction for this process on-line. It is a bit of a dirty job.

INGREDIENTS

Filling:

2 apples, peeled,cored, sliced
2 T brown sugar
2 T butter or margerine
1 tsp lemon juice (optional)
1/2 tsp cinnamon, or to taste

Batter:

3 eggs
3/4 cup flour
1/4 tsp salt
1 T granulated sugar
1/2 tsp orange peel zest (optional)
3/4 cup milk

3 T butter or margerine
confectioner’s sugar for dusting

METHOD

In a bowl, stir together apples, cinnamon, brown sugar and lemon juice until apples are coated.

Melt 2 T butter or margerine in a regular skillet on the stove top, add apples and saute until apples are tender – at least 5 minutes. Turn off heat and set this skillet aside for now.

Place your 11 inch cast iron skillet into cold oven, and set to 400 degrees.

Now, into blender put your three eggs, and blend really well.
Reduce blender to low speed. Add flour, salt, granulated sugar and orange zest.
Then slowly add milk.
Stop blender and scrape down sides to ensure all flour is being combined.
Blend again for one minute.

Carefully remove cast skillet from oven using two oven mitts.
Place on cold stove top and add 3 T butter or margerine, moving it around with a spatula until melted but not browned. Carefully add batter from blender, then distribute cinnamon sugar apples on top and return to oven using two oven mitts. Bake 25 minutes, until edges are puffed and brown. Test centre with finger to ensure fully cooked.

Dust with icing sugar, cut into wedges and serve with maple syrup.
Caution: Don’t forget and touch the pan. Hot!

Advertisements

Read Full Post »

Makes 5 dozen: These are going to my son and his room mates at UVIC

Makes 5 dozen: These are going to my son and his room mates at UVIC

What makes a good Valentines Day recipe to show your love to those special people in your life?

That depends on where you are in life. If you are in your 20s you probably want something beautiful and decadent to impress your partner (See the Food of Love 2012.) In you’re in your 70’s it might involve prunes (See Plum Clafouti.)

I have one son at university and another about to go. This year the Food of Love demands something delicious but easy; involving inexpensive ingredients and producing a big batch. This is for all the students out there.

If, like my son, you are on a budget, buy an inexpensive brand of peanut butter when it is on sale, get your chocolate and butterscotch chips and your oatmeal from the bulk section, and buy a box of margarine squares to keep in your freezer. These are pre-measured half cups perfect for baking and also sub in when you run short of regular tub margarine.

INGREDIENTS
1 cup margarine (2 sticks or squares, softened)
1 cup peanut butter
2 cups brown sugar
2 large eggs
1 tsp vanilla
1.5 cups flour
1.5 cups quick oats
1 tsp baking soda
1 cup chocolate chips
.5 cups butterscotch chips

METHOD
Preheat oven to 350 degrees
Combine softened margarine, peanut butter, brown sugar, eggs and vanilla in a large mixing bowl.
Beat until very light and fluffy. Fluffier!

Combine flour, oats and baking soda in a smaller bowl, stir to mix.
Add into creamed ingredients and mix well.
Add in chocolate and butterscotch chips; stir.

Scoop dough into golf size balls on greased or parchment lined baking sheets.
Bake 10 minutes. If not browning slightly, give them 2 more minutes.
Cool on rack. Turn off the oven, Hon!

Read Full Post »

The Food of Love 2012: Vanilla Slice

If you’ve been following my blog for awhile you know that once a year I choose one amazing dessert with which to demonstrate my love and affection for family and friends. These aren’t fancy recipes, but boy do they schmeck!  If you tried  Chocolate Fudgies (2008),  Coconut Glazed Oatmeal Cake (2009) and Swedish Waffles  (2011)  then you will know that the Food of Love is always worth making.

This year I’ve chosen a recipe that I got from my dad’s mother, Grace.  It is a family favourite and a great dessert to take to a potluck since it can easily provide 18 servings or more.   Don’t be dissuaded by the simple and seemingly bland ingredients: This is one of those recipes that produces something much more than the sum of its parts.  It tastes very much like a mille-feuille pastry, which you might also know as a ‘Napolean.’  Tempted?

Be sure to use a cooked pudding mix and note that the amount of milk added is less than the regular pudding instructions –  so the filling is custardy.  This dessert is best if made at least 8 hours ahead of serving and stored in the fridge.

VANILLA SLICE  – Makes one 9 x 13 inch dessert – approx 18 servings

INGREDIENTS        

Graham Cracker Squares  – 2  sleeves (approx 40)

Jello Cooked Vanilla Pudding/Pie Filling  – 1 large package  (170 grams)

Milk – 2 and 1/4 cups

Whipping Cream – 2 cups

GLAZE

Icing sugar – 2 cups

Vanilla – 1 and 1/2 tsp

Hot tap water – 3-4 Tbsp

Unsweetened dark chocolate – 1 ounce

METHOD

START by mixing up your custard. In a microwave proof bowl combine the pudding mix and milk – noting that this is a reduced amount from what is called for on the box. Cook on high, for one to two minutes at a time, for about 6 minutes total, whisking frequently.  Once thickened, set aside to cool.

Now line an ungrease 9 x 13 inch pan with a fitted layer of whole graham crackers. Imagine you are a tiler, and score, snap and fit them as necessary to neatly cover the bottom of your pan. Once the pudding is room temperature, carefully spread it over the graham crackers until they are evenly covered – unlike in my picture . . .

Spread cooked and cooled vanilla pudding over graham crackers

Next, whip the cream, adding no sugar, vanilla – nothing.  Spread this evenly over the pudding layer with the back of a spatula.

Next, add a second layer of fitted graham crackers squares, pressing down gently where necessary to get the surface as level as possible.

Cover the cooked pudding with plain whipped cream and another layer of graham crackers

Mix the glaze ingredients with a whisk until completely smooth and not too runny.  Pour over top of graham crackers and spread evenly using the back of a spoon and a bit of patience.

Last step is to melt the chocolate and drizzle in lines, which can be ‘combed’ for effect or just spiraled lazily about.

Cover with a tight layer of saran and refrigerate minimum 8 hours or overnight.  Serve and be adored!

Happy Valentine’s Day!

Read Full Post »

Celebrate Valentine’s Day one day early by treating your favourite people to my Grandma Agnes’ decadent Swedish Waffles next Sunday morning.

Whipped egg whites, melted butter and sour cream – and a minimum of baking powder – take these to a higher level. They freeze well should you have any left-overs, which I sincerely doubt. 

I have not tried this recipe in a Belgian waffle maker, so offer no promises as to your success there. I have two Black and Decker Sweetheart waffle makers, and I get them both going to get a double batch to the table quickly. 

If you are keeping your first waffles warm in the oven while cooking successive ones, cover them with a thin tea towel kept far away from the element, so they don’t dry out.

INGREDIENTS:  (MAKES 8 MEDIUM-SIZED WAFFLES)

4 eggs, separated

1/2 cup sugar

1 and 1/2 cups flour

1/2 tsp. baking powder

1/2 tsp. baking soda

1 and 2/3 cups milk

1/4 cup melted butter or margerine

1/4 cup sour cream

METHOD

Whip egg whites until moderately stiff and set aside.

Beat egg yolks with sugar until well combined.

Combine flour, baking soda and baking powder and mix into egg/sugar mixture. The dough will be quite stiff at this point. Slowly add milk while continuing to beat at a low speed, scraping down bowl one or twice. Add cooled melted butter  and sour cream, blending all ingredients well. Fold in egg whites fully. This can take a while if you are using a spatula. Lowest speed on a Kitchen Aid mixer does the job well.

Prepare regular waffle iron using a light cooking oil spray prior to making first waffle. If your iron is well seasoned, you should not have to oil it for successive ones. 

Serve with fresh fruit, whipped cream and real Canadian maple syrup.

Swedish Waffles with strawberries, bananas and whip cream

Read Full Post »