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Posts Tagged ‘recipes’

There is time, O yes, there is time enough to amuse oneself with aliterations and acronyms. In this case P6 will serve as the yet shorter form for PPPPPP.

More simply, I’m creating a cache of well loved family recipes for my kids (and their cousins if they care to dabble.) Bonus, they are available to me wherever I find myself in years to come.

What will this include: Agne’s Swedish Meatballs, Jean’s Nuts and Bolts, Ginger Sparklers (aka Molasses cookies) and more.

When someone wants a family recipe, I’ll write it down here. Or where possible, snap a picture from my mom’s recipe book and add my preferred changes and comments.

NUTS And BOLTS

The family recipe, apparently originating with my Aunt Jean. But tweaks are necessary!

These Nuts and Bolts are the first thing I make in preparation for Christmas each year. Since they store well in a cool place, I start looking for cereal on sale in late November and often have these made before December 1st.

As noted, this recipe makes 2 roasting pans full or about 4 full 1 gallon ziplock freezer bags.

The first of two roaster pans.

The main tweak for this recipe is to DOUBLE the Worcestershire sauce to a full one quarter (1/4) cup. I believe this is the magic ingredient that turns your heap of cereal from a salty oily mess (prior to baking) into something more than the sum of its parts. But this is entirely up to you.

I also find that half a box of cheerios is plenty. My personal preference is for more shreddies. And I put in about 1 cup mixed nuts and two cups jumbo salted roasted peanuts. I use one bag of pretzel sticks and one of traditional small pretzels.

Store in a cool place, such as your garage, or you will open the bags each time you see them and snack all day.

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Staying home a bit more? We all are.  Here is a really good and simple recipe. You can make your own pizza, just the way you like it.

It’s worth investing in pans. Avoid the ones with a non stick coating as that finish will start to come off after you have used your pizza wheel on it a few times.

INGREDIENTS

1 and 1/2 cups water

2 tsp lemon juice

2 T olive oil

2 T sugar

2 T powdered milk or 1 T milk or cream (can be omitted)

1 tsp salt

4 and 1/2 cups flour

3 tsp dry yeast

METHOD

Place all ingredients in the listed order in bread machine pan and set for “DOUGH” cycle.

Always peek into the machine once it begins to mix. It sometimes happens that the paddle turns in the water below the flour.

If it isn’t mixing properly, insert a spatula along the edge of the pan to get the mixing of wet and dry started. Once the flour is being visibly pulled down it should be problem free.

Heat oven to 500F when dough cycle is finished and you are ready to form your pizzas.

The high heat is key to getting a pizzeria quality product.

Divide the dough into 2 equal parts if your pans are 14 inches or greater.  For smaller pans you can get three thin crust pizzas from this same dough.

Spray pans with a thin coat of cooking oil.  Wet hands very slightly and stretch one piece of dough gently into a flat thin shape. Place on oiled pan and working from the middle outwards, pull and press to stretch the dough towards the edges of the pan.  The dough will shrink back a bit so be sure to stretch it a little beyond where you want it.

Spread the dough with your desired amount of pizza sauce then top with shredded mozzarella  and all your favourite toppings.

Bake in the middle of your preheated oven for 10 minutes. Depending on your oven and your preferences, you may also wish to finish with 2 minutes under the broiler. If so check every 30 seconds!

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When the plants flowered and started to wilt it was time to harvest.
The no hill method worked well, i didnt need to dig very much and the harvest was about 2 lbs per plant. Not great but not bad either.
Not a massive harvest, but very satisfying all the same. There was no evidence of wire worm damage, as was foretold by a worker at the nursery.
The potatoes are very flavourful, cook quickly and are beautiful to look at – at least, I think so.

There were almost as many nuggets as there were full sized specimens. I found a wonderful recipe for these. Quick, simple and delicious:

GRILLED MARINATED BABY POTATOES

Scrub and then fully cook nugget potatoes in salted water. Do not overcook. Plunge in cold water when done to stop cooking. Halve each potato after cooking, not before.

Mix 1/4 cup mayonnaise and 1/4 cup dijon mustard in a bowl large enough to hold the potatoes. Add 3 crushed garlic cloves, 1/2 tsp salt, pepper to taste and whisk it into a creamy sauce. Sprinkle in some fresh thyme or rosemary if you have it.

Add cooled cooked potatoes to bowl, stir gently to coat and then cover and refridgerate until 1 hour before serving. Allow them to warm a bit at room temperature. When your meat comes off the grill to rest, have these ready to go right on!

To finish: Place them on a well sprayed hot grill, and do not turn until they are beginning to char. Turn each piece once only and grill quickly. Remove to a serving platter and watch them disappear.

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Recently, while out walking near Granville Island, we stopped at a coffee bar and Rand bought a giant apricot oat cookie thingy. It was amazingly good! Chewy, flavourful and filling but wholesome tasting, by which, I suppose, I mean not too sweet.

I looked online and found a very similar sounding recipe, which was gluten free and vegan.

While we are increasingly experimenting with meat free menus, I don’t see my love affair with dairy ending anytime soon.

And I definitely can’t be bothered to stock all the specialty ingredients required by this recipe (almond milk, coconut sugar, coconut oil, etc.) or to soak dates and blenderize all this lovely dried fruit.

So today I came up with a simplified version, and they are so good. Excellent right out of the oven for breakfast, and they would be a wonderful addition to a road trip. Had to write my modified version down right away, so I can make them again and again.

Update May 2020

I find this is a pretty flexible recipe: you can add a bit of flax seed, change the fruit or nuts, whatever. The key is to end up with a sticky but not wet dough, in order to pack the cookies into your dry measure mold (or a ramekin) and have them fall out of the mold onto your baking sheet, then hold this consistency through the baking process.

Ingredients

1 1/4 cup rolled whole oats

1 cup flour, can include some buckwheat or whole meal…

1 tsp baking powder

1/2 tsp salt

Half cup or more sliced almonds, rough chopped, toast them for best flavour

1/4 cup finely minced dried apricots plus….

3/4 cup chopped dried apricots

1/2 cup brown sugar

1/2 cup flaked coconut

1/4 cup melted margerine

1/4 cup buttermilk

1 tsp vanilla

Combine oats, flour, salt and baking powder in a large bowl. Stir in brown sugar and coconut.. then almonds, apricots.

Add vanilla to milk, stir into dry ingredients, along with melted butter. Stir to combine. This will not “come together” like a cookie dough, but it does take a few minutes of stirring to ensure all the ingredients get damp and sticky, so keep stirring.

If necessary, add another tablespoon or two of milk, one at a time, to get everything to a damp and clumping consistency. Now, use a 1/2 cup dry measure to mold into 8 large or ten medium breakfast cookies.

Bake about 15 minutes, at 350F, then check to see if they are slightly browned on the top and bottom edges. May need another five minutes, if not.

Cool on baking sheet for 10 minutes, then gobble ’em up.

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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!

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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!

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Ready for a taste of summer? This is it. The natural sugars caramelize to give this easy sauce a sweet, straight-from-the-garden taste.

You’ll need 18 or so Roma tomatoes, your favourite fresh chili pepper (I had a jalapeno – too mild!), a large cooking onion, several cloves of garlic, salt and pepper, olive oil and balsamic vinegar and that last splash of red wine you were just eying. Or the first splash from a new bottle if you prefer…

Cut tomatoes in half lengthwise and place cut side up in a single layer in a large spray-oiled casserole. Toss in a half dozen peeled whole garlic cloves and a chili or two. Sprinkle with salt and pepper, and that big onion, chopped. Drizzle generously with olive oil, and less generously with balsamic vinegar. Pop it in the oven at 275- 300 degrees uncovered and let it all roast for at least an hour and two is better.

tom3

Remove from oven and cool slightly. Transfer to deep bowl and use an immersion blender to combine – but not too much, as you want it to have some texture. Add a bit of that red wine to deepen the flavours. Heat 10 minutes, adjust seasonings to suit and serve over your favourite pasta.

roasted pasta sauce

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The Cottager is technically Irish, so with St. Patrick’s Day falling on the weekend, it seemed a good time to invite the neighbours in. Everyone brought something, and it was a fine meal with lots of laughs on the side.

We started with a cheese plate featuring marbled Guinness cheese. Very pretty and mild. Andy made soda bread, which arrived warm. I made a dip with corned beef, dill and cream cheese.

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Next up was two types of barbecued sausages, served along with brown onion gravy, green salad, and colcannon, a traditional potato dish with cabbage and bacon mashed right in.

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Then there were two great cakes. I made Nigella Lawson’s dense Chocolate Guinness cake – I’d make it again, but I would try it in a tube or bunt pan another time as it sunk a bit in the middle. It has a cream cheese icing that makes the cake resemble a glass of Guinness.

My neighbour, Margaret, made a fabulous Bailey’s cake that apparently starts with a yellow cake mix but took it to another level. When I get the recipe I’ll post it.

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A while back a couple of Anglophile friends and I hatched a plan – over several bottles of wine – to spend a weekend at the cottage watching Downton Abbey and cooking and eating classic English dishes.

We met on the ferry last Thursday evening and by 8 we were all settled in to watch the first few episodes.

Gillian is the cook – and the only true Brit amongst us – and therefore was the majordomo of the weekend. Connie and I were there to assist, support – o yes, and eat!

Next day we started the morning off with Bacon Sarnies (breakfast sandwiches made with thick cut English bacon.)  Then we headed into town for supplies – fabrics for Gillian, a fragrant daphne and bird suet for me and food, wine and beer for all.

Lunch was watercress soup, scotch eggs from the British butcher, and freshly dressed greens.

Freshly made watercress soup - the first I ever tried.

Scotch egg and greens

For dinner there was English Bangers and Mash with onion gravy.

Bangers and mash with onion gravy

And in between, if you can believe it, we had a Devonshire Cream tea, complete with strawberry scones, home made black-berry jam and strong Yorkshire tea.

Scones with blackberry jam and Devonshire cream

Your math is not off. We were compelled to eat four meals in one day in order to sample just a few of the things on our list. The Welsh rarebit, Victoria sponge and beef and potato pie never even made it out of the gate.  Thank God there is a second season of Downton Abbey!

We also managed to squeeze in a walk on the beach, craft up some lovely wind chimes using old teapots and plated cutlery, play some card games and drink an impressive amount of wine.

Gillian will be posting her recipes for bangers and mash and watercress soup on her blog “What’s for Dinner” over the next few days. It is a great resource for quick and delicious dinner ideas. I made her foccacia just last night and loved it.

Nice windchimes Crumpets! Thanks for a great weekend.

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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!

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