tag:blogger.com,1999:blog-82245641907789420962024-03-13T23:19:25.369-07:00Pass to the LeftPass to the Left: Food to Share with Family and FriendsLorriehttp://www.blogger.com/profile/03653026442945027184noreply@blogger.comBlogger214125tag:blogger.com,1999:blog-8224564190778942096.post-84600467322321266892024-02-20T21:24:00.000-08:002024-02-20T21:24:53.132-08:00Lemon Loaf<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUuUXdQVU1KlruD97cJ0zWi7vUT8uttwvV-cXuPlXpbacysvsY7dhoQ8KfF_E5r9jvAFvsQNqCvP9_KS-cqjFz8cBLhic2A9HJXDfCoNWHBlsgqhyDU76BeGgxhyphenhyphenbCpLEovonqGD_z-I6ku-3cWIQNTJms-HlRjhNPk_9cCCZ5Qps2KYBAcINuZ84O2jc/s799/P1630334-2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="679" data-original-width="799" height="544" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUuUXdQVU1KlruD97cJ0zWi7vUT8uttwvV-cXuPlXpbacysvsY7dhoQ8KfF_E5r9jvAFvsQNqCvP9_KS-cqjFz8cBLhic2A9HJXDfCoNWHBlsgqhyDU76BeGgxhyphenhyphenbCpLEovonqGD_z-I6ku-3cWIQNTJms-HlRjhNPk_9cCCZ5Qps2KYBAcINuZ84O2jc/w640-h544/P1630334-2.JPG" width="640" /></a></div><br /><p><span style="font-family: arial; font-size: large;">Having a couple of quick bread loaves in the freezer is good insurance for busy days or weeks when there is no time to bake. Date Loaf and this Lemon Loaf are my usuals. Lately, I've been craving the fresh sharpness of lemon and have made the recipe twice in the past month or so. Most recently I doubled the recipe and made four small loaves which are good for giving away to friends or neighbours. The lemon and sugar glaze on top really adds to the flavour, and I wouldn't recommend skipping it. </span></p><p><span style="font-family: arial; font-size: large;">Lemon Loaf (makes one large loaf or two small ones) </span></p><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1/2 cup (125 g) soft butter</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1 cup (250 g) sugar</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">2 eggs, at room temperature</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1/2 cup (125 ml) milk</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1 1/2 cups (375 g) flour</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1 teaspoon (5 ml) baking powder</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1/4 teaspoon (1 ml) salt</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">grated rind of 1 lemon</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Glaze: </span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">juice of 1 lemon</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1/4 cup (50 ml) sugar</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Preheat oven to 350 degrees Fahrenheit (180 C). </span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">In large bowl, cream butter, add sugar, then one egg. Beat in second egg. Stir in milk.</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">In another bowl combine the flour, baking powder, salt and lemon rind. Pour into the butter/egg mixture and stir just to combine. </span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Spoon into greased 9 x 5 x 3 inch loaf pan. Bake for 1 hour until a toothpick inserted in the center comes out clean. </span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">While the loaf is baking, prepare the glaze by combining the lemon juice and sugar in a small saucepan. Heat and stir just to dissolve sugar.</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Remove from oven and pour glaze evenly over immediately. Let cool 10 minutes in the pan, then remove and cool on a rack. </span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><br /></div>Lorriehttp://www.blogger.com/profile/03653026442945027184noreply@blogger.com0tag:blogger.com,1999:blog-8224564190778942096.post-91915681674001001692024-01-31T17:22:00.000-08:002024-01-31T17:22:48.325-08:00Butternut Squash "Lasagne"<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8nyPyn5KbKQWyaD_CnH6o0GA4F4VrpzkgRkV-tyGlWADHJkOTkBhJVgqbqyf1eyeMjWW6KT8oYV-nWlvKk2dXS3CqvV-5IpPsUg0C6q1fVVAYWx10NAG4ORqn609gVMjzYqXE3276CuXv8f5A44Og0WNr_m8Ty5TRo0h3rawzA1GASTl9XkB-HETuxQM/s799/P1630121-2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="708" data-original-width="799" height="568" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8nyPyn5KbKQWyaD_CnH6o0GA4F4VrpzkgRkV-tyGlWADHJkOTkBhJVgqbqyf1eyeMjWW6KT8oYV-nWlvKk2dXS3CqvV-5IpPsUg0C6q1fVVAYWx10NAG4ORqn609gVMjzYqXE3276CuXv8f5A44Og0WNr_m8Ty5TRo0h3rawzA1GASTl9XkB-HETuxQM/w640-h568/P1630121-2.JPG" width="640" /></a></div><br /><p><span style="font-family: arial; font-size: large;">This meatless and gluten-free main dish was a hit when my sister and her husband visited a couple of weeks ago. Although the recipe, as I've written it below, does have gluten flour as the thickener, I used cornstarch when they were here. </span></p><p><span style="font-family: arial; font-size: large;">There are a number of steps, but it's a dish that can be made ahead and frozen. I thawed it (mostly) before baking. Creamy and satisfying, and loaded with vegetables. </span></p><p><span style="font-family: arial; font-size: large;">The squash is cooked before assembling the dish so the water has been removed and the dish will not ooze liquid when cut. </span></p><p style="text-align: center;"><span style="font-family: arial; font-size: large;"><b>Butternut Squash "Lasagne"</b></span></p><p><span style="font-family: arial; font-size: large;"><i>For the squash</i></span></p><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1 very large, or 2 medium butternut squash, peeled. Note: I look for squash that have a very long neck as it makes it easier to get the pieces needed for the recipe.</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1-2 Tablespoons olive oil</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Preheat oven to 400 degrees. Peel the squash. Cut off the bulbous end, halve it and scrape out the seeds. I found that I didn't need this part and saved it for another day. </span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Slice the remainder of the squash into long wide strips, about 1/2 inch thick. It's helpful to stand the squash on an end and slice downwards. You can also cut the squash into 1/2 inch thick rounds, but this won't fill the pan quite as smoothly.</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: x-large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: x-large;">Place the squash slices on a baking sheet and brush lightly with olive oil. Turn and brush with oil again. Bake for 20-30 minutes until tender. Remove from oven and cool. </span></div><div style="text-align: left;"><span style="font-family: arial; font-size: x-large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><i>For the sauce</i></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><i><br /></i></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1/4 cup butter</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1/2 cup flour </span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">2 1/2 cups milk</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1/2 cup white wine or vegetable/chicken broth</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1 cup grated Parmesan cheese</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1/4 teaspoon salt, 1/4 teaspoon ground nutmeg</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Melt the butter in a saucepan. Add the flour and stir to combine. Cook for a minute or so, stirring constantly. Add the milk and wine. Whisk over medium heat until the sauce thickens and boils. Remove from heat and add the cheese, salt and nutmeg. Set aside.</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><i>For the onion/mushroom layer</i></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><i><br /></i></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1 Tablespoon olive oil</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1 medium onion, peeled, quartered and thinly sliced</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">200 grams (8 oz) mushrooms, coarsely chopped</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">2 cloves garlic, minced</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1 teaspoon dried oregano</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1/4 teaspoon salt</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Heat the oil in a skillet. Add the onion and saute until mostly tender. Add the mushrooms, garlic, and oregano. Continue to cook and stir until the mixture is soft and cooked through. Add the salt. Set aside.</span></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><i>For the ricotta mixture</i></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><i><br /></i></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1 package frozen chopped spinach, thawed and liquid squeezed out</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1 cup ricotta cheese</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1 egg</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1/4 teaspoon salt</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1/4 teaspoon pepper</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Combine all ingredients. Set aside.</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><i>To layer the dish:</i></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">In a 7 x 11 baking dish, thinly spread 1/3 cup of the sauce. Lay one layer of butternut squash over, filling the dish as much as possible. Add half of the ricotta/spinach mixture and all of the mushroom/onion mixture. Cover with half of the remaining sauce. </span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Add another layer of squash slices, the remaining ricotta/spinach mixture and finally, the remaining sauce. </span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Sprinkle with 3/4 cup of grated mozzarella cheese. </span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Cover with foil and bake at 400 degrees for about 45 minutes, or until bubbly. Uncover and bake another 10-15 minutes until the top is browned.</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Let cool for 10-15 minutes before cutting.</span></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div>Lorriehttp://www.blogger.com/profile/03653026442945027184noreply@blogger.com1tag:blogger.com,1999:blog-8224564190778942096.post-45454530522520448592024-01-22T21:08:00.000-08:002024-01-22T21:08:09.693-08:00Flourless Double Chocolate Nut Cookies<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlhhnsNKzR9cqLZU4Vnk2IHZl5xJeVKKHLb4CJBP14iJsGRfQnlSwpE-0NROWs_P-OM4M-L10lV0xh0MuJtArsZRVc5Gd9tubrfUphYsdg33YuqmRSICq9rBJd9qAwykYr6jIUbaLQ-1W1tQRadZuR6dNHPJzT9-hKz6wD2O_ATj3vMlso35ji1kWc4hI/s799/P1630124-2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="672" data-original-width="799" height="538" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlhhnsNKzR9cqLZU4Vnk2IHZl5xJeVKKHLb4CJBP14iJsGRfQnlSwpE-0NROWs_P-OM4M-L10lV0xh0MuJtArsZRVc5Gd9tubrfUphYsdg33YuqmRSICq9rBJd9qAwykYr6jIUbaLQ-1W1tQRadZuR6dNHPJzT9-hKz6wD2O_ATj3vMlso35ji1kWc4hI/w640-h538/P1630124-2.JPG" width="640" /></a></div><br /><p><span style="font-family: arial; font-size: large;">My sister has a celiac disease which means she cannot eat gluten. She becomes very ill if she ingests even the smallest amount. So when she visits, I am careful about what I cook, and what I add to dishes. </span></p><p><span style="font-family: arial; font-size: large;">I don't like having all the non-gluten flours and ingredients cluttering up my pantry, and prefer gluten-free things I can make from the ingredients I already have on hand. These cookies are so simple to make, and delicious! I've made them with either almonds or pecans, and other nuts could be used, too. </span></p><div style="text-align: left;"><span style="font-family: arial; font-size: large;">3 cups icing sugar</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">3/4 cup cocoa powder, spooned and leveled</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1/2 teaspoon coarse sea salt</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1 cup semi-sweet or dark chocolate chips</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1 1/2 cups chopped pecans or almonds, or another nut</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">4 large egg whites, at room temperature. </span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Preheat oven to 325 degrees Fahrenheit. Whisk together the sugar, cocoa powder, and salt. Stir in chocolate chips and pecans. Add egg whites and stir just until combined. Do not overmix. </span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Drop dough by Tablespoonfuls onto parchment lined baking sheets, about 2 inches apart. They will spread a little.</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Bake for 20 - 25 minutes. The cookie tops should be dry and crackled. Let cool and remove from parchment paper. Makes about 30 cookies, depending on the size. </span></div>Lorriehttp://www.blogger.com/profile/03653026442945027184noreply@blogger.com1tag:blogger.com,1999:blog-8224564190778942096.post-55427715764724000322024-01-17T15:25:00.000-08:002024-01-17T15:25:43.580-08:00Prune and Onion Stuffed Pork Tenderloin<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht7yMnkJT7DJGh-jrnDSStW8rSXgN4q7VnalIWLxg_O58JWipMRDx1xtHbW4TkQwscsxau0iNu4IqDMdCWivQpNmbfnurtm_EUMafA7ti8MEbFLwtFs2j9Tfcm9VBB3U79QF5qxITFU3rhv2QFf_5vYb6Y33NMNz6ViR1xv7XZ2p2cbssBwe718HRFyTA/s799/P1630071-2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="799" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht7yMnkJT7DJGh-jrnDSStW8rSXgN4q7VnalIWLxg_O58JWipMRDx1xtHbW4TkQwscsxau0iNu4IqDMdCWivQpNmbfnurtm_EUMafA7ti8MEbFLwtFs2j9Tfcm9VBB3U79QF5qxITFU3rhv2QFf_5vYb6Y33NMNz6ViR1xv7XZ2p2cbssBwe718HRFyTA/w640-h480/P1630071-2.JPG" width="640" /></a></div><br /><p><span style="font-family: arial; font-size: large;">What to make for dinner with friends? I decided on pork tenderloin and cobbled together ideas from a couple of recipes to create a dish that went over well. A little bit of sweetness complements pork beautifully, and often, it's applesauce that provides the sweetness. I thought prunes would be a good option and upon searching on line, discovered that I wasn't the only one to think so. </span></p><p><span style="font-family: arial; font-size: large;">The stuffing can be made a day or so ahead, and the loin stuffed and browned early in the day. Then 20-30 minutes (depending upon how cold the meat is) in the oven, and it's ready to serve. </span></p><p><span style="font-family: arial; font-size: large;">Prune and Onion Stuffed Pork Tenderloin</span></p><p><span style="font-family: arial; font-size: large;">1 pork tenderloin, silverskin removed</span></p><div style="text-align: left;"><span style="font-family: arial; font-size: large;">6-8 large prunes, cut into 8 pieces each (or rough chopped)</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1/2 cup white wine</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">2 Tablespoons olive oil, divided</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1 large onion, thinly sliced</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">2 shallots, thinly sliced</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">2 cloves garlic, minced</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">8 fresh sage leaves, finely chopped</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">salt and pepper to taste</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Soak prunes in white wine for an hour or two. </span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Heat 1 Tablespoon oil in a skillet and saute the onions and shallots until very soft and almost caramelized. Add the garlic and sage leaves and saute 1-2 minutes longer. Add the prunes and wine and stir to combine. Let cool. </span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Cut the pork tenderloin almost in half, lengthwise, and open to lay almost flat. </span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Spoon the cooled prune onion mixture along the fold in the pork tenderloin. Fold the tenderloin and tie with kitchen string. It will be messy. Season the outside with salt and pepper. The stuffing may not all fit, but reserve any bits that fall out to make a sauce. </span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Heat the second Tablespoon of oil in an oven proof skillet and brown the tenderloin on all sides. Roast, uncovered, in a pre-heated 425 F oven for 20-30 minutes (internal temperature 145 F). Removed from oven, tent with foil, and let rest for 10 minutes before slicing. </span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Add the leftover stuffing to the pan juices and heat thoroughly, then puree, if desired. Add a little white wine to thin, if needed. Season to taste. </span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><br /></div><p><span style="font-family: arial; font-size: large;"><br /></span></p>Lorriehttp://www.blogger.com/profile/03653026442945027184noreply@blogger.com0tag:blogger.com,1999:blog-8224564190778942096.post-33221901620746058592024-01-08T19:41:00.000-08:002024-01-08T19:41:31.573-08:00Chicken and Vegetable Stew with Turmeric and Preserved Lemon<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHG6ICwl8wEr2b2vjAlN9_xKznDFX_w-UjMkz7PCNGLCDbCfHvm6MWsJspp2gNnuXHhTbhC064ooY3qbs-6hbv2fXA-fa3XRJrhDNcxNIfwgLR7aMreH2hWCdOmE58E-0VNliHhSQijuoU3WEu4mISNnQoG07K15EuG4P45F5YSid5dJukE0FGOW2G_zQ/s799/P1630008-2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="799" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHG6ICwl8wEr2b2vjAlN9_xKznDFX_w-UjMkz7PCNGLCDbCfHvm6MWsJspp2gNnuXHhTbhC064ooY3qbs-6hbv2fXA-fa3XRJrhDNcxNIfwgLR7aMreH2hWCdOmE58E-0VNliHhSQijuoU3WEu4mISNnQoG07K15EuG4P45F5YSid5dJukE0FGOW2G_zQ/w640-h480/P1630008-2.JPG" width="640" /></a></div><p><br /></p><p><span style="font-family: arial; font-size: large;">When the weather outside is frightful, a bowl of something savory and warm is delightful. This stew comes together quickly. It's hearty and filling.</span></p><p><span style="font-family: arial; font-size: large;">Chicken and Vegetable Stew with Turmeric and Preserved Lemon</span></p><div style="text-align: left;"><span style="font-family: arial; font-size: large;">2 Tablespoons olive oil</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">2 boneless skinless chicken breasts, cut in 1-2-inch pieces</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1 large white or yellow onion, diced</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">2 stalks celery, diced</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">2 large carrots, peeled and cut into bite-sized pieces</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1 large orange-fleshed sweet potato, peeled and cubed in 1-inch cubes</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">3 cloves of garlic</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1-2 teaspoons minced fresh ginger (1-inch piece)</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">2 teaspoons ground turmeric</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1/2 teaspoon ground cumin</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">salt and pepper to taste</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">3 1/2 cups chicken broth</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1/2 cup coconut milk</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1 cup chopped kale </span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">2 Tablespoons diced preserved lemon, optional</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: x-large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Heat the olive oil in a large pot or Dutch oven. Season the chicken with salt and pepper to taste, then add to oil and brown on all sides. Remove from pot.</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Add the onions, celery, carrots, garlic, ginger and turmeric to the pot. Stir for 2-3 minutes until the vegetables begin to soften and brown. Add the sweet potatoes, kale, browned chicken, and chicken broth. Bring to a boil and then simmer, covered, for about 15 minutes, or until the vegetables are tender and the chicken cooked through.</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Add the coconut milk and preserved lemon, if desired. Stir and heat through. Season to taste. </span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">I found a bowl of this filling on itself, but my husband had rice underneath his stew. </span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Note: Other greens could be used, such as spinach, in which case, add at the end and cook for just a few minutes. </span></div><div style="text-align: left;"><span style="font-family: arial; font-size: x-large;"><br /></span></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div>Lorriehttp://www.blogger.com/profile/03653026442945027184noreply@blogger.com1tag:blogger.com,1999:blog-8224564190778942096.post-6656967233106676242024-01-08T19:33:00.000-08:002024-01-08T19:33:45.029-08:00Cardamom Buns<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGOv5bXr8v86N-Mj79d5XkCIAzeLD6O75MR7e0Fhyphenhyphenf3OmPeq4uB8pDnCVZqK1jPSLmfkVJHY2ojHb6GLsa19ZrEbucWc0ryvPsuzBBhkINKntC9_k3ePXNH2sQHBofYCOpK5SbqMB8RGNHBleCS9yA6h5iFcjPqmeYxz4G-BiOhvrK3HkStZ-4oKZuixw/s799/P1620865-2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="623" data-original-width="799" height="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGOv5bXr8v86N-Mj79d5XkCIAzeLD6O75MR7e0Fhyphenhyphenf3OmPeq4uB8pDnCVZqK1jPSLmfkVJHY2ojHb6GLsa19ZrEbucWc0ryvPsuzBBhkINKntC9_k3ePXNH2sQHBofYCOpK5SbqMB8RGNHBleCS9yA6h5iFcjPqmeYxz4G-BiOhvrK3HkStZ-4oKZuixw/w640-h500/P1620865-2.JPG" width="640" /></a></div><br /><p><span style="font-family: arial; font-size: large;">A platter full of these fragrant and delicious buns has become the accompaniment to gift opening on Christmas morning. They come together quickly - I start them in the morning around 7:30 and they are ready by 10 or 10:30 when the children and grandchildren arrive. Forming the buns is an art form which I don't quite have. For instructions on how to twist and shape the dough, look at <a href="https://www.youtube.com/watch?v=RN92jKn2ia0" target="_blank">this video.</a> There are a number of ways to shape the buns, and mine are a rough approximation of Cecilia's. This recipe is also based on hers. </span></p><p><span style="font-family: arial; font-size: large;">Dough: </span></p><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1 cup milk</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1 teaspoon white sugar</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1 envelope active dry yeast (7 grams)</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1/3 cup (67 grams) brown sugar</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">3 1/4 cups (400 grams) all-purpose flour</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1 teaspoon ground cardamom</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1/2 teaspoon salt</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1/3 cup (75 grams) butter at room temperature, cubed</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Stir together milk and white sugar. Sprinkle yeast over and let activate for 10 minutes.</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Mix the brown sugar, flour, cardamom, and salt. Add the milk and the yeast. Mix until the dough comes together. Then add the butter, mixing well with a stand mixer, or by hand, until fully incorporated. Knead for 5 minutes or so. I knead the mixture in my Kitchen Aid, as the dough is quite loose. You don't want to add too much flour. </span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Place in greased bowl and let rise for 40 minutes in a warm spot. </span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Filling:</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">4 1/2 Tablespoons (63 grams) butter, softened</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1/3 cup (67 grams) brown sugar</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1 1/2 teaspoons ground cardamom</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Mix the filling ingredients together. Set aside.</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Roll dough to 13 x 21 inches. Spread the filling over. Fold in half, making a 13 x 10 1/2 inch piece of dough. Flatten slightly with rolling pin. Cut 3/4 inch (2 cm) strips and wrap as desired. </span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Let rise 30 minutes. Preheat oven to 400 degrees. Bake 7-10 minutes, watching carefully so they don't burn. </span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Brush buns with the following mixture immediately after removing them from the oven.</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Topping:</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1/4 cup water</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1/4 cup brown sugar</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1/2 teaspoon vanilla</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Heat just to dissolve sugar. </span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">After brushing the buns with the sugar/water mixture, sprinkle them with a bit of granulated sugar mixed with 1/2 teaspoon ground cardamom.</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Note: You can grind your own cardamom for the freshest taste, but I find the seeds quite hard to crush in a mortar and pestle and usually use about half pre-ground cardamom from the store and half coarsely ground cardamom that I've prepared in my mortar and pestle. </span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div>Lorriehttp://www.blogger.com/profile/03653026442945027184noreply@blogger.com0tag:blogger.com,1999:blog-8224564190778942096.post-23003362867506248792023-07-17T07:55:00.003-07:002023-07-17T07:55:24.585-07:00Raspberry Cream Meringue<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHNOR4NAPfW5m_aMc_DUVtHM4Cfunrl5uLWWXdEMJjMStHbWWTDAjj4uBDycU-MHt298ar0_jsNNCojzW7mLIuqiXG8AJ02TJhiMx6QwbSIpIPxgdfPoVdDPg-THmRzkhjU8b2VgmsfWo47fABUs57JovNNmbOOsaYue_pGXlULN6HkS3MbgXrUOP-T-4/s799/P1620328-2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="751" data-original-width="799" height="602" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHNOR4NAPfW5m_aMc_DUVtHM4Cfunrl5uLWWXdEMJjMStHbWWTDAjj4uBDycU-MHt298ar0_jsNNCojzW7mLIuqiXG8AJ02TJhiMx6QwbSIpIPxgdfPoVdDPg-THmRzkhjU8b2VgmsfWo47fABUs57JovNNmbOOsaYue_pGXlULN6HkS3MbgXrUOP-T-4/w640-h602/P1620328-2.JPG" width="640" /></a></div><br /><p><span style="font-family: arial; font-size: large;">Raspberries are a favourite summer fruit. We have a short row of canes and they produce small, but flavourful berries. It's been a bumper crop this year. I took this dessert to a dinner party with friends, and made it again later the same week to serve to guests here. </span></p><p><span style="font-family: arial; font-size: large;">The recipe is a mashup of ideas taken from here and there. Although there are several steps, it's easy to make and can be done ahead. In fact, it's best if the meringue and filling are put together several hours before serving to allow for the meringue to soften slightly. It's good the next day, too, if there is any leftover. </span></p><p><span style="font-family: arial; font-size: large;">The filling is white chocolate with a bit of yogurt, mixed with whipped cream. It's creamy with a bit of tang, and is good by itself with some fresh fruit.</span></p><p><span style="font-family: arial; font-size: large;">Meringue:</span></p><div style="text-align: left;"><span style="font-family: arial; font-size: large;">4 egg whites, room temperature</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1 cup granulated sugar</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1/8 teaspoon cream of tartar</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">dash of salt</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1/4 teaspoon pure vanilla</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Preheat oven to 225 degrees Fahrenheit. Line two baking sheets with parchment paper. Trace an 8 or 9 inch circle on each sheet, flipping the paper after tracing so that the pencil lead doesn't come into contact with the meringue. </span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Beat egg whites, salt, and cream of tartar in a grease-free bowl until foamy. Gradually add the granulated sugar, a little bit at a time until stiff peaks form. Beat in vanilla. </span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Evenly divide meringue and pile onto the parchment paper circles. Smooth until flat. The circles can have a bit of an edge built up, but don't pile it high in the centre. </span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Bake for 2 hours or until crisp. Turn off oven and allow meringues to cool completely in the oven, about 2 more hours. </span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Filling: </span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">6 ounces white chocolate, chopped</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">3 Tablespoons water</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1/4 cup plain yogurt</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">4 teaspoons fresh lemon juice</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1 cup chilled whipping cream</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Melt the chocolate with the water. Cool slightly and add the yogurt and lemon juice. </span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Whip the cream to soft peaks. </span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Combine the chocolate mixture with the whipped cream. I beat them together for a smooth mixture. </span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">To assemble:</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Meringues</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Filling</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Raspberries</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Mint Leaves</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Place about 1 tablespoon of filling on a flat plate to act as glue for the meringue. Top with one meringue. Spread 1/2 of the filling over and cover with fresh raspberries. Dot a bit more topping on the raspberries, then top with the second meringue. Spread over the remaining filling. Add more raspberries and decorate with mint leaves. </span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Cover and chill for 2-4 hours before serving. </span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Raspberries are delicious, but this would be equally good with fresh strawberries or any other summer fruit. </span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div>Lorriehttp://www.blogger.com/profile/03653026442945027184noreply@blogger.com2tag:blogger.com,1999:blog-8224564190778942096.post-21541987961697278652023-06-13T09:40:00.001-07:002023-06-13T09:40:45.309-07:00Chocolate Mousse Frozen Cheesecake<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB7uNHgdJlmuv4xcsm_PBw-8pvBDhNEHEj--q_ukQhoshI3juJ7os0OAZHWlcm6cRzUbHphmIkYfJftcpwBTCTLs7E1Lg2KbAdljEjPGbPQ87MEin2543yDJrG_dSwHjKIGpSj43DJsanS8SydqJxso-VIvzIO-eGdtdIzG-b3b69l27K9Ct2_eNyO/s799/P1620174-2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="625" data-original-width="799" height="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB7uNHgdJlmuv4xcsm_PBw-8pvBDhNEHEj--q_ukQhoshI3juJ7os0OAZHWlcm6cRzUbHphmIkYfJftcpwBTCTLs7E1Lg2KbAdljEjPGbPQ87MEin2543yDJrG_dSwHjKIGpSj43DJsanS8SydqJxso-VIvzIO-eGdtdIzG-b3b69l27K9Ct2_eNyO/w640-h500/P1620174-2.JPG" width="640" /></a></div><br /><p><span style="font-family: arial; font-size: large;">In the summertime, having a frozen dessert in the freezer is like money in the bank. Easy to pull out for company or a treat on a hot night, somewhat lighter than ice cream, and delicious besides. Favourite frozen desserts of mine are <a href="http://lorriesrecipes.blogspot.com/2015/08/fudgesicles.html" target="_blank">Fudgesicles </a>(great for the younger crowd), Lemon Mousse Loaf, <a href="http://lorriesrecipes.blogspot.com/2011/05/strawberry-squares.html" target="_blank">Strawberry Squares,</a> and this Frozen Chocolate Mousse Cheesecake. It goes together quickly and can be served with fresh berries, a fruit sauce, or as in the photo above, with a spoonful of cherry pie filling. </span></p><p><span style="font-family: arial; font-size: large;">Frozen Chocolate Mousse Cheesecake</span></p><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Crust:</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1 cup chocolate wafer crumbs</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1/4 cup melted butter</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Line a 9-inch springform pan with parchment paper. Combine the melted butter and wafer crumbs. Press into bottom of pan. Bake at 350 degrees for 10 minutes. Cool completely.</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Filling:</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">8 oz cream cheese</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">2 beaten egg yolks</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1/4 cup sugar</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1 cup chocolate chips, melted</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">2 egg whites</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1/4 cup sugar</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">2 cups whipping cream</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Blend cream cheese, egg yolks, 1/4 cup sugar, and melted chocolate chips. </span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Beat egg whites until foamy, then add 1/4 cup sugar and beat until stiff and glossy. Fold into the cream cheese mixture by hand.</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Whip cream until soft peaks form. Fold cream into the cream cheese mixture. Pour into prepared pan. </span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Cover with aluminum foil and freeze. Remove from freezer 1.5 - 2 hours before serving. </span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Options:</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">- Save some of the whipped cream to spread on top of the chocolate cheesecake before freezing.</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">- Use more of the chocolate wafers and stand them on edge around the pan before baking the crust. </span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div>Lorriehttp://www.blogger.com/profile/03653026442945027184noreply@blogger.com2tag:blogger.com,1999:blog-8224564190778942096.post-31709516603617969802023-03-09T16:33:00.003-08:002023-03-09T16:33:28.903-08:00Broccoli Soup<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfxLBrVRhly6FXphstEdyw6XFyrfswa3jut4imR6ynNQie3rD8zWxMJc7Sl1aIT4DDfXvS1i2MsJP3pm4weIwgD60-Jvh6q98QLEl0EhPutZQM8W4gATS1QB9olG-MwmB35GCAz338aKiUsw3YCX6VvKjjd0LZOvCoddz59hzZW3ERIaQ1By-yZua8/s799/P1520782-2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="644" data-original-width="799" height="516" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfxLBrVRhly6FXphstEdyw6XFyrfswa3jut4imR6ynNQie3rD8zWxMJc7Sl1aIT4DDfXvS1i2MsJP3pm4weIwgD60-Jvh6q98QLEl0EhPutZQM8W4gATS1QB9olG-MwmB35GCAz338aKiUsw3YCX6VvKjjd0LZOvCoddz59hzZW3ERIaQ1By-yZua8/w640-h516/P1520782-2.JPG" width="640" /></a></div><br /><p><span style="font-family: arial; font-size: large;">A lovely, healthy soup with the goodness of lots of vegetables. I can eat soup every day and never tire of it. This one comes together quickly and with some bread, and/or a salad, is a full meal. I use frozen broccoli when fresh is expensive, and find no difference in the soup. The carrots mellow and sweeten the broccoli a little.</span></p><p><span style="font-family: arial; font-size: large;">Broccoli Soup</span></p><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1 Tablespoon olive oil</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1 yellow onion, diced</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">2 cloves garlic, coarsely chopped</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">2 medium carrots, diced</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">500 grams (1 pound) of broccoli, fresh or frozen</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">4-6 cups chicken stock</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">salt and pepper to taste</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">crumbled blue cheese for serving, if desired</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Heat the olive oil in a soup pot, gentle saute the onion and garlic until tender. Add the carrots, broccoli, and chicken stock. Bring to a simmer and cook until all the vegetables are tender, 20-30 minutes. Use an immersion blender to puree the mixture, then season to taste. </span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div>Lorriehttp://www.blogger.com/profile/03653026442945027184noreply@blogger.com1tag:blogger.com,1999:blog-8224564190778942096.post-87985084425017431702022-12-20T11:28:00.003-08:002022-12-20T11:28:56.151-08:00Doris' Sugar Cookies<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT0xDUs3n2CvrwfiJ902RXraK4aNJuIUvlL05oRX_Fc_7ryLM0fLtm9mq_PR1OH_aFjy-yzl1l-axzx8K9PjIjbIEwl4lAqzP-mpsoVs2FxmSzv0FrVhcR1v3NZLaM5S_C39Y0UFVHlUF3_eOB4vY4oIWAKLqUP8naONA7rF2V_-Gig2xegdgpFYQC/s799/P1520382-2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="662" data-original-width="799" height="530" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT0xDUs3n2CvrwfiJ902RXraK4aNJuIUvlL05oRX_Fc_7ryLM0fLtm9mq_PR1OH_aFjy-yzl1l-axzx8K9PjIjbIEwl4lAqzP-mpsoVs2FxmSzv0FrVhcR1v3NZLaM5S_C39Y0UFVHlUF3_eOB4vY4oIWAKLqUP8naONA7rF2V_-Gig2xegdgpFYQC/w640-h530/P1520382-2.JPG" width="640" /></a></div><br /><p><span style="font-family: arial; font-size: large;">Sugar cookies were a twice-a-year tradition in my family. My mother made them for Christmas. We had a variety of cookie cutter shapes - bells, stars, trees, hearts, and oddly camels. Were there wreaths? I don't remember. We iced them with buttercream in green, yellow, and pink, and sprinkled them with tiny confetti. Then, Valentine's Day meant more sugar cookies, all heart-shaped, and iced with pink buttercream. Even when I was away at college she sent them, carefully nestled in tissue or waxed paper, for me to enjoy a taste of home.</span></p><p><span style="font-family: arial; font-size: large;">This year, I covered my star-shaped cookies with royal icing and painted on them with food coloring mixed with vodka for a different look. But underneath are the same crisp buttery sweet cookies my mother always makes. </span></p><p><span style="font-family: arial; font-size: large;">Sugar Cookies</span></p><div style="text-align: left;"><span style="font-family: arial; font-size: large;">3/4 cup butter (my mother's recipe calls for 1/4 cup butter plus 1/2 cup shortening, but I use all butter)</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1 cup granulated sugar</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1 teaspoon vanilla</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">2 eggs</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">2 cups flour</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1 1/2 teaspoons baking powder</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">dash of salt</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Cream together the butter and sugar until smooth and fluffy. Add the vanilla, then the eggs, one at a time, beating well. Combine the dry ingredients and add them to the mixture, mixing until just combined. </span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Divide the dough in half and place each on a piece of waxed paper, flatten, and chill for 30 minutes. The dough can stay in the fridge for several days, but bring it almost to room temperature before rolling.</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Generously flour a counter top and roll out the dough to 1/8 inch thick. It is a little hard to handle at first, and don't be afraid to dust with flour as needed. Dust the rolling pin, as well. Cut into desired shapes. </span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Place on baking sheets and bake for 8-10 minutes at 375 degrees. The cookies should be a pale golden brown. The colour changes quickly, so keep an eye on them. </span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><p><span style="font-family: arial; font-size: large;"> </span></p>Lorriehttp://www.blogger.com/profile/03653026442945027184noreply@blogger.com4tag:blogger.com,1999:blog-8224564190778942096.post-11095338546689448802022-11-04T09:50:00.005-07:002022-11-04T09:50:50.822-07:00Cream and Apple Pie<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq_Cjm4m52HCFwFXR0u0qeY1GoY8qdn2-AaqDmcDQmreqo4IIDk23UlCcblf4OMdTUz7iH0-ewvYWEprvIeelALMnk8R-Mm8wodeKzgRCqn9f4ogcZVlcRzvje6IP4YaOkjSEoHytjLtFzcVCGpFjvJkYT_CVoRu4khhDUY3llHTQWRk7yp6tGYBev/s799/P1520241-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="633" data-original-width="799" height="508" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq_Cjm4m52HCFwFXR0u0qeY1GoY8qdn2-AaqDmcDQmreqo4IIDk23UlCcblf4OMdTUz7iH0-ewvYWEprvIeelALMnk8R-Mm8wodeKzgRCqn9f4ogcZVlcRzvje6IP4YaOkjSEoHytjLtFzcVCGpFjvJkYT_CVoRu4khhDUY3llHTQWRk7yp6tGYBev/w640-h508/P1520241-1.JPG" width="640" /></a></div><br /><p><span style="font-family: arial; font-size: large;">On a rainy evening, this pie was a welcome bit of indulgence. Made with apples picked from our trees several weeks ago, it is a comforting, not-too-sweet dessert that evokes comfort and autumn goodness. </span></p><p><span style="font-family: arial; font-size: large;">I adapted it from a recipe by Patricia Wells in her cookbook <i>Bistro Cooking. </i>Her <i>Tarte aux Pommes </i></span><span style="background-color: white; font-family: arial; font-size: x-large; text-align: center;"><i>à la Crème</i></span><span style="font-family: arial; font-size: x-large;"> is thinner and I wanted a heartier pie, so I came up with this version. </span></p><p><span style="font-family: arial; font-size: x-large;">For a crust, I used Anna Olson's recipe.</span></p><p><span style="font-family: arial; font-size: x-large;">Cream and Apple Pie</span></p><p><span style="font-family: arial; font-size: x-large;">1 pastry shell, 9-10 inch, partially baked (I lined my pastry shell with crumpled parchment paper and pie weights - dried beans in this case) and baked it at 375 for 20 minutes, removed the weights and paper, and baked it for another 5 or 10 minutes, just until set, but not browned on the bottom</span></p><div style="text-align: left;"><span style="font-family: arial; font-size: large;">4 egg yolks</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1 cup heavy cream </span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">6 Tablespoons sugar, divided</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1 teaspoon good vanilla</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">6-7 cooking apples (I used Liberty apples)</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Whisk together the egg yolks, cream, vanilla, and 4 tablespoons of the sugar. Set aside while you prepare the apples. </span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Peel and core the apples, quarter them and cut them into thick slices. Arrange in the par-baked pastry shell. </span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Pour the cream mixture over top. It will not cover all of the apples. </span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Sprinkle the remaining two tablespoons of sugar over top. </span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Bake at 375 degrees until the apples are tender. I baked it for at least 1 1/2 hours, covering the pie with aluminum foil for part of the time so as not to burn the crust. Keep checking for apples all bake at different times. </span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Serve warm with a drizzle of caramel sauce. </span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div>Lorriehttp://www.blogger.com/profile/03653026442945027184noreply@blogger.com4tag:blogger.com,1999:blog-8224564190778942096.post-73182347070894614472022-10-19T20:47:00.004-07:002022-10-19T20:47:59.544-07:00Dinner Rolls<p> </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg4CuZJ1vh2-2WBHtY8f86C8BkWuhWm7dlaH8Mn_OEhRatLXgMEbFma46sBit4ev6C96ICJUzux4tHdRH9dMw3vZ6qAglqd-yXFmQh2_bQTZv_GmPRyPLVAi85KtYrwtv9DMOoyqbnAPs6-J8jlacoCPBs5rxGfrcDj2PAtB_kOljqIIcqFFIGwDI4R" style="margin-left: 1em; margin-right: 1em;"><img data-original-height="2048" data-original-width="2048" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEg4CuZJ1vh2-2WBHtY8f86C8BkWuhWm7dlaH8Mn_OEhRatLXgMEbFma46sBit4ev6C96ICJUzux4tHdRH9dMw3vZ6qAglqd-yXFmQh2_bQTZv_GmPRyPLVAi85KtYrwtv9DMOoyqbnAPs6-J8jlacoCPBs5rxGfrcDj2PAtB_kOljqIIcqFFIGwDI4R=w640-h640" width="640" /></a></div><br /><br /><p></p><p><span style="font-family: arial; font-size: large;">I made these for Thanksgiving this year, and when I posted a photo on FB, someone asked me for the recipe. So here it is. One roll is missing because of course someone needed to taste test and make sure that they were acceptable. </span></p><p><span style="font-family: arial; font-size: large;">Dinner Rolls</span></p><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1/2 cup water</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1 cup milk</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1/2 cup butter</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Combine above and heat to lukewarm. The butter doesn't need to melt, but it should be soft. </span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Add</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1 Tablespoon instant yeast</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1 teaspoon honey (or sugar)</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1 1/2 teaspoons Kosher salt</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1 egg</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1 1/2 cups (roughly) spelt flour</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1/2 cup rolled oats</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1-2 teaspoons fresh lemon juice</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Stir well to combine. Add all-purpose flour to make a soft dough and knead until smooth and elastic, adding flour as necessary.</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Form dough into a ball and let rise in a greased bowl until doubled. </span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Form into individual rolls. I used three pie plates and made the buns fairly small, but they could be any size preferred.</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Cover and let rise again. </span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Preheat oven to 400 degrees. Before baking, brush the tops of the rolls with melted butter, then sprinkle with coarse salt, sesame seed, or poppy seed. </span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Bake for 20 minutes. </span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Note: Any combination of whole wheat, all-purpose, or spelt flour could be used, I think. I just added what I did without measuring. </span></div>Lorriehttp://www.blogger.com/profile/03653026442945027184noreply@blogger.com1tag:blogger.com,1999:blog-8224564190778942096.post-89654216791604784602022-10-19T20:44:00.007-07:002022-10-19T20:44:54.301-07:00Thai Red Curry Noodle Soup<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvAuH3TJDImLhTVdZ-RK_k2RQzYOEh_nFYrCHeJ_HbDnU6CldJLTc-9b_mrcoKBNGXJMCAGNB1NGr8b-Rv4wBzwJymWswlHuPnlzDfkTeNeGeyGWiV2LXnpwkRaqXss7xzAONkNVu5sJvlJT1DHFqaR5n0Gxz-xVMiBlSoNq_jpoM26soXxAi9Zihj/s799/P1520184-2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="710" data-original-width="799" height="568" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvAuH3TJDImLhTVdZ-RK_k2RQzYOEh_nFYrCHeJ_HbDnU6CldJLTc-9b_mrcoKBNGXJMCAGNB1NGr8b-Rv4wBzwJymWswlHuPnlzDfkTeNeGeyGWiV2LXnpwkRaqXss7xzAONkNVu5sJvlJT1DHFqaR5n0Gxz-xVMiBlSoNq_jpoM26soXxAi9Zihj/w640-h568/P1520184-2.JPG" width="640" /></a></div><br /><p><span style="font-family: arial; font-size: large;">The delicious flavour of Thai dishes is due to a great balance of sweet, sour, creamy, and salty. Spicy heat often adds another layer of flavour. This soup is hearty enough for a full meal, and comes together quickly. It's easy to adapt the vegetables and meat to whatever you have, but the sweet (brown sugar), sour (lime juice), creamy (coconut milk), and salty (fish sauce) are critical. Plus the Thai red curry paste for a bit of heat. </span></p><p><span style="font-family: arial; font-size: large;">This particular recipe is light on the meat, and serves 2-3 people. It's easy to double, and leftovers heat well. </span></p><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1 Tablespoon vegetable oil</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1 skinless chicken breast, cut into 1-inch chunks</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">salt and black pepper to taste</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">2 garlic cloves, minced</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1 onion, diced</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1 Tablespoon red curry paste</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1 teaspoon freshly minced or grated ginger</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">3 cups chicken broth</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1/2 of 380 ml can of coconut milk (stir before dividing)</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1 red bell pepper, diced</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1/2 of 250 g package of rice noodles</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">2 teaspoons fish sauce</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">2 teaspoons brown sugar</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">For serving</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">2 green onions, thinly sliced</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">fresh parsley</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: x-large;">lime juice (about 1 teaspoon per bowl)</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Heat oil in large soup pot. Season chicken and add to pot, stirring until golden and just cooked through. Remove chicken and set aside.</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Add minced garlic and onion, stirring occasionally, about 4 minutes, or until onion is tender. </span></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Stir in grated ginger and red curry paste. Cook and stir until fragrant, about 1 minute. </span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Add chicken broth and coconut milk. Stir in chicken. Bring to a boil and simmer for about 10 minutes to slightly reduce the soup and concentrate the flavours. </span></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Add the red pepper and simmer another 5 minutes. Stir in the rice noodles, fish sauce, and brown sugar, and cook 3-5 minutes until the noodles are tender. </span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Ladle into bowls and top with sliced green onion, fresh parsley, and lime juice to taste. </span></div>Lorriehttp://www.blogger.com/profile/03653026442945027184noreply@blogger.com0tag:blogger.com,1999:blog-8224564190778942096.post-88705219563582937032022-09-28T20:02:00.003-07:002022-09-28T20:02:24.166-07:00Dad's Cookies<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1EzSWqua92S7-nAbxmZEyzkkQkvST11i0Z-VKRgOrY7suUNQuNwpL2VI_7xiJ3AfmoDdfPbVRelLjxAbavnyhbuj_fVrJ9Wi91Vf1tW8O-0mPKmP2Jv7IBuz4GHiZuR3qdQwZpkbTzGqKH7oJHjtJOVUNWz3eA8-u7fVcHzNbiuVyLwXh4BBNjumX/s4016/P1510972-2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3310" data-original-width="4016" height="528" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1EzSWqua92S7-nAbxmZEyzkkQkvST11i0Z-VKRgOrY7suUNQuNwpL2VI_7xiJ3AfmoDdfPbVRelLjxAbavnyhbuj_fVrJ9Wi91Vf1tW8O-0mPKmP2Jv7IBuz4GHiZuR3qdQwZpkbTzGqKH7oJHjtJOVUNWz3eA8-u7fVcHzNbiuVyLwXh4BBNjumX/w640-h528/P1510972-2.JPG" width="640" /></a></div><br /><p><span style="font-family: arial; font-size: large;">Purchased cookies were a rarity in our home when I was growing up. My mother would buy a package when we were on vacation - usually a camping trip, and it was often a yellow and red box of Dad's Cookies, a Canadian brand, I believe. </span></p><p><span style="font-family: arial; font-size: large;">My dad does like these cookies, basically oatmeal with coconut, and they are easy to make. This is a recipe from my very old Mennonite Treasury of Recipes book, with lots of stains on the pages signifying recipes made many times. I've adapted this recipe somewhat by reducing the sugar. </span></p><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Dad's Cookies</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1 cup butter, at room temperature</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1 1/2 cups brown sugar</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">2 eggs</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1 teaspoon vanilla extract</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1 cup unsweetened coconut - I use the medium or fine cut</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">2 cups rolled oats</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">2 cups flour</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1/2 teaspoon baking soda</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">2 teaspoons baking powder</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">pinch of salt</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Cream the butter with the sugar, then add the eggs and vanilla and beat well. Add the coconut and oats. Combine the flour, baking powder, baking soda, and salt, and stir into the other ingredients. </span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Form 1-inch balls. Place on baking sheet, then press them with the tines of a fork that has been dipped into flour to prevent sticking. </span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Bake at 350 degrees for 8-10 minutes. Cool on a rack. </span></div><p><span style="font-family: arial; font-size: large;"><br /></span></p>Lorriehttp://www.blogger.com/profile/03653026442945027184noreply@blogger.com1tag:blogger.com,1999:blog-8224564190778942096.post-35718885929491701502022-07-08T09:19:00.006-07:002022-09-23T13:37:13.430-07:00Sweet Potato Berry Salad<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_fV57rbBYzysOACnzSvziC3SobMru6p_HYVLG3JYON8jJ_knh5FY_Kqk12hAIudVGWjWvWJ1u10Y4rao0TMtQ_6OCBiZPXNYCSOctOF-f_A1wk5SUpSylJP-oqY0BouJKx5yJ8rc_SsV1FFhpf_TPXbR_IgtadrtNOQwL0M28bObyxKxveWZPusro/s799/P1510090-2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="634" data-original-width="799" height="508" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_fV57rbBYzysOACnzSvziC3SobMru6p_HYVLG3JYON8jJ_knh5FY_Kqk12hAIudVGWjWvWJ1u10Y4rao0TMtQ_6OCBiZPXNYCSOctOF-f_A1wk5SUpSylJP-oqY0BouJKx5yJ8rc_SsV1FFhpf_TPXbR_IgtadrtNOQwL0M28bObyxKxveWZPusro/w640-h508/P1510090-2.JPG" width="640" /></a></div><br /><p><span style="font-family: arial; font-size: large;">While looking for inspiration for a salad one day, I came across a sweet potato salad. This is not it. Instead, I took a look at what I had on hand and what I thought might taste good together. I was pleased with the result and want to remember this for the future. The amounts are estimates, and highly flexible.</span></p><p><span style="font-family: arial; font-size: large;">Sweet Potato Berry Salad</span></p><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Sweet potatoes, peeled, cut into cubes and roasted with a</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"> bit</span><span style="font-family: arial; font-size: x-large;"> </span><span style="font-family: arial; font-size: large;">of olive oil until tender and slightly caramelized</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Fresh strawberries, rinsed and quartered, if large</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Dried figs, coarsely chopped</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Feta cheese, crumbled</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Sliced arugula (rocket) or another sharp herb, basil would be good</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Candied pecans (used because I had some in the freezer, but</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"> plain toasted pecans or walnuts would also be fine)</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">As a nod to feeling lazy, I used a bottled dressing from the store - Fig Balsamic - but you could certainly make your own. </span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Next time I make this, I'm planning to use blueberries in place of the strawberries. </span></div><p><span style="font-family: arial; font-size: large;"><br /></span></p>Lorriehttp://www.blogger.com/profile/03653026442945027184noreply@blogger.com3tag:blogger.com,1999:blog-8224564190778942096.post-7039064308443739322022-07-08T09:04:00.003-07:002022-07-08T09:04:28.903-07:00Crustless Vegetable Tart<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip1gyyT7_J8KuzPkbbp-c4XpuC4d8Sb95Y7PclpT9PlHzoNCYuhJULTXXoBM5GYpPVRsX_DCrdaL1IoJt5qFWYV5JBAvjrntv7aOzs7rpFjyE2KHrLuCB3Q3AJuCSog5YnjV6cxkYY6ApAHBfEFWOqNMzQUgJyo1J5o32HdKu0l4wQMEJ1eUsa5wtL/s799/P1510124-2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="799" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip1gyyT7_J8KuzPkbbp-c4XpuC4d8Sb95Y7PclpT9PlHzoNCYuhJULTXXoBM5GYpPVRsX_DCrdaL1IoJt5qFWYV5JBAvjrntv7aOzs7rpFjyE2KHrLuCB3Q3AJuCSog5YnjV6cxkYY6ApAHBfEFWOqNMzQUgJyo1J5o32HdKu0l4wQMEJ1eUsa5wtL/w640-h480/P1510124-2.JPG" width="640" /></a></div><div><br /></div><div><span style="font-family: arial; font-size: x-large;">Now is the time of year when gardens begin to burst with fresh vegetables. This quiche could be made in a crust, but it's equally good crustless. It's easy to put together ahead of time and keep in the fridge for several hours just before baking. Add a salad to make a light summer meal. </span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIX46I2_OGBwk7oCHhQkHyDcEdBZga0nKpFpmjpmtIIx9M8nMMgqbebGr4q1agDXbeJ-wFy4H88FqJ0OvS0fmcnsOQQ8KRtCiohDKqO9XvLQ03iUAGg9yY4XusOJrCUMkUybE9pkvj8SUqvy62lVLKO9XUlTAXfL42Rz4b48fHvxZ8wmN8bGPpysbN/s800/collage2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="800" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIX46I2_OGBwk7oCHhQkHyDcEdBZga0nKpFpmjpmtIIx9M8nMMgqbebGr4q1agDXbeJ-wFy4H88FqJ0OvS0fmcnsOQQ8KRtCiohDKqO9XvLQ03iUAGg9yY4XusOJrCUMkUybE9pkvj8SUqvy62lVLKO9XUlTAXfL42Rz4b48fHvxZ8wmN8bGPpysbN/w640-h640/collage2.png" width="640" /></a></div><br /><p><span style="font-family: arial; font-size: x-large;">Crustless Vegetable Tart</span></p><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1-2 medium zucchini, about 1 1/2 inches in diameter</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1 medium onion, quartered and sliced</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1 large ripe tomato, chopped (about 1/2 inch pieces), OR use </span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"> 12-15 cherry tomatoes, halved</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">2-3 Tablespoons olive oil</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">113 grams goat cheese</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">4 eggs</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1 cup light cream (I used 1/2 cup 18% cream, plus 1/2 cup milk)</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Salt and pepper</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">a few leaves of fresh basil</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Oil a 9 or 10-inch diameter baking dish. </span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Place the chopped tomatoes, mixed with about 1/4 teaspoon salt in a colander and let drain while you prepare the other vegetables. </span></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Cut the zucchini into 1/2 inch thick circles. Heat the oil in a pan and gently fry the zucchini rounds in single layers until golden brown. Zucchini can take a bit of heat, but don't let them burn. Drain on paper towel or brown paper. </span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">When all the zucchini have been fried, reduce the temperature, add the onion and saute until soft. </span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Place the zucchini rounds in a single layer on the bottom of the baking dish, and sprinkle with salt and pepper to taste. Arrange the drained tomatoes over top, followed by the onions. Add the goat cheese in clumps. </span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Beat the eggs lightly and add the milk/cream. Pour over the vegetables and bake at 350 degrees for 30-45 minutes or until set. Let cool slightly and sprinkle thinly sliced basil on top just before serving. </span></div>Lorriehttp://www.blogger.com/profile/03653026442945027184noreply@blogger.com4tag:blogger.com,1999:blog-8224564190778942096.post-42596053645536012202022-04-29T10:41:00.007-07:002022-04-29T10:42:54.912-07:00Rhubarb Streusel Muffins<p> </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1aGMvhpoSA0eYUg-yw3cjxWziDRB_gZDGKFqruaekPLs03HlSTQu5Zzj0gQcPzDtqLYQ3F11IKtU9r9m-8uEHo0h0Vg1IbJgv5ulYLE7BrmKLFEtXrSj4Wvcs0dqYUPLjRcUfnWC6x9uDX5tdPo15Hx8QHLWjIY_lnf1YRoO-jQNxR8cKczzZah0O/s799/P1500552%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="799" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1aGMvhpoSA0eYUg-yw3cjxWziDRB_gZDGKFqruaekPLs03HlSTQu5Zzj0gQcPzDtqLYQ3F11IKtU9r9m-8uEHo0h0Vg1IbJgv5ulYLE7BrmKLFEtXrSj4Wvcs0dqYUPLjRcUfnWC6x9uDX5tdPo15Hx8QHLWjIY_lnf1YRoO-jQNxR8cKczzZah0O/w640-h480/P1500552%20(2).JPG" width="640" /></a></div><br /><p><span style="font-family: arial; font-size: large;">Rhubarb is one of the first crops in a spring garden. It used to be regarded as a good tonic to aid digestion and perk up the appetite after a long winter of eating mostly preserved foods. </span></p><p><span style="font-family: arial; font-size: large;">I tinkered with a Rhubarb Cake cake recipe from an old cookbook to come up with this smaller version. Just a couple of stalks of slender rhubarb are enough for the recipe. </span></p><p><span style="font-family: arial; font-size: large;">Rhubarb Streusel Muffins - makes about 9 medium-large muffins</span></p><div style="text-align: left;"><span style="font-family: arial; font-size: large;">3/4 cup brown sugar</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1/4 cup softened butter</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1 egg</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1/2 cup plain yogurt (or sour milk)</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1/2 teaspoon baking soda</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">dash of salt</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1 cup plus 2 Tablespoons all-purpose flour</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1 teaspoon vanilla</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">3/4 cup finely chopped rhubarb</span></div><div style="text-align: left;"><span style="font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1. Cream together the brown sugar and butter; add the egg and beat well.</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">2. Stir in the yogurt and the vanilla.</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">3. Add the flour, baking soda, and salt. Stir until well-mixed</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">4. Stir in the rhubarb.</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Spoon mixture into 9 medium-large lined muffin tins. Place streusel on top, pressing down slightly. </span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Bake at 350 degrees for 25 - 30 minutes. </span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><div><span style="font-family: arial; font-size: large;">Streusel Topping</span></div><div><span style="font-family: arial; font-size: large;"><br /></span></div><div><span style="font-family: arial; font-size: large;">1/4 cup flour</span></div><div><span style="font-family: arial; font-size: large;">1/4 cup brown sugar</span></div><div><span style="font-family: arial; font-size: large;">2 Tablespoons softened butter</span></div><div><span style="font-family: arial; font-size: large;">1/2 teaspoon cinnamon</span></div><div><span style="font-family: arial; font-size: large;"><br /></span></div><div><span style="font-family: arial; font-size: large;">Mix all ingredients to form a crumbly paste. </span></div></div>Lorriehttp://www.blogger.com/profile/03653026442945027184noreply@blogger.com4tag:blogger.com,1999:blog-8224564190778942096.post-1320409507785443992022-03-18T09:55:00.004-07:002022-03-18T10:00:30.831-07:00Rice Pudding<p> </p><p><br /></p><p><span style="font-family: arial; font-size: large;">Rice Pudding is not something I remember as a child. Tim's mother, however, made it frequently, and he has fond memories of comforting bowls of this creamy and not-too-sweet mixture. Tim's mom shared her recipe with me many years ago. The paper she wrote it on is stained and creased. The piece of stationery she used had this on the bottom:</span></p><p></p><div style="text-align: center;"><span style="font-family: arial; font-size: large;">"Let all your things </span></div><div style="text-align: center;"><span style="font-family: arial; font-size: large;">Be done with love"</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">What a good motto for any endeavour, but especially so for cooking.</span></div><div style="text-align: center;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUn5Q4H5BUGIQNgu6hmHifXmfZDl58latanrtlbS7TSPwiD1PDr0xkTffuHmdlpUozCCCAEDge3VXN2JvXyrzcaLGRamPtLadHtK7dtGawkVWCj77CWmJx91DkyAs42N3CunQJgzUEw0hM5ZFInCuCyCu2KsTygHm8p-sQIIDsvHOAZkCki027DDJX/s799/P1500141%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="675" data-original-width="799" height="540" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUn5Q4H5BUGIQNgu6hmHifXmfZDl58latanrtlbS7TSPwiD1PDr0xkTffuHmdlpUozCCCAEDge3VXN2JvXyrzcaLGRamPtLadHtK7dtGawkVWCj77CWmJx91DkyAs42N3CunQJgzUEw0hM5ZFInCuCyCu2KsTygHm8p-sQIIDsvHOAZkCki027DDJX/w640-h540/P1500141%20(2).JPG" width="640" /></a></div><br /><span style="font-family: arial; font-size: large;"><br /></span></div><p></p><p><span style="font-family: arial; font-size: large;">Rice Pudding</span></p><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1/3 cup rice (use white, converted, or arborio) I used the latter this time</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">3 Tablespoons sugar</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">pinch of salt</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1/4 teaspoon grated nutmeg (or cinnamon)</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">2 1/2 cups milk</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1 egg</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1 teaspoon vanilla</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1 Tablespoon butter</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">In a saucepan, combine the rice, sugar, salt, nutmeg, and milk. Bring to a boil, stirring frequently, then lower the heat to a low simmer. Half-cover (I prop a lid sideways on the pot, or use a wooden spoon), and cook for 20-30 minutes. Stir occasionally.</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Beat egg in a bowl and add a bit of the cooked mixture to it - it should still be fairly liquid. Stir the egg into the pot and cook for several minutes until thick. Remove from heat. Stir in butter and vanilla. </span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Note: This recipe makes enough for two or three servings. When the children were at home, I always doubled or even tripled it. It's good cold or warm. </span></div>Lorriehttp://www.blogger.com/profile/03653026442945027184noreply@blogger.com4tag:blogger.com,1999:blog-8224564190778942096.post-34051460552214735422022-03-16T09:28:00.002-07:002022-03-16T09:28:29.957-07:00Unbaked Cheesecake<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEifVa1ycOzI7PHxcfyrHGJrqYhO3YLKIiLlaWM6-Mq_H2wusPlX66shbkJeGB2_VtJ9beuRNefHhYgINXkCeiiI2-y3cOqE-0tFbw5eu8dWKHDjFDr8VqBMxNIiZN58RRQ1PQRSbTWEB3k3hzBnsljHT3tXc14iWirMyZHxkzpcwhFMDAkJpOBitQh7=s799" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="731" data-original-width="799" height="586" src="https://blogger.googleusercontent.com/img/a/AVvXsEifVa1ycOzI7PHxcfyrHGJrqYhO3YLKIiLlaWM6-Mq_H2wusPlX66shbkJeGB2_VtJ9beuRNefHhYgINXkCeiiI2-y3cOqE-0tFbw5eu8dWKHDjFDr8VqBMxNIiZN58RRQ1PQRSbTWEB3k3hzBnsljHT3tXc14iWirMyZHxkzpcwhFMDAkJpOBitQh7=w640-h586" width="640" /></a></div><br /><p><span style="font-family: arial; font-size: large;">I considered some of the things in my pantry over the weekend, and decided to make an Unbaked Cheesecake with a Raspberry Sauce. Some graham wafers were getting past their best date, and I'm using up the fruit in the freezer before the new crop comes. </span></p><p><span style="font-family: arial; font-size: large;">This is such a quick and easy dessert; one that I prefer to a baked cheesecake because it's so much lighter. </span></p><p><span style="font-family: arial; font-size: large;">Unbaked Cheesecake</span></p><div style="text-align: left;"><span style="font-family: arial; font-size: x-large;">1 1/4 cups graham wafer crumbs</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1/4 cup granulated sugar</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1/4 cup melted butter</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Combine the above ingredients and press into the bottom of an 8 x 8 baking pan. Bake at 350 degrees for 10-15 minutes. Let cool completely.</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1 - 8 ounce package of cream cheese, at room temperature</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1/2 cup icing sugar</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1 teaspoon vanilla</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">1 cup of whipping cream, whipped to soft peaks</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">Beat cream cheese and icing sugar together. Add vanilla. Fold in whipping cream. Spread mixture over cooled crust. Chill for several hours. </span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;">To serve, make a sauce with any fruit, or use a can of cherry or blueberry pie filling. </span></div>Lorriehttp://www.blogger.com/profile/03653026442945027184noreply@blogger.com5tag:blogger.com,1999:blog-8224564190778942096.post-52045560185985252312022-01-10T16:01:00.004-08:002022-01-10T16:01:37.284-08:00One-crust Apple Pie<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhlNLQDBvKEByXALcV4RkRI1ihR3slr18APS1Jn-KbQ60owvr8DVr1Bu9KkhmCQqnAGlv0Fb30H9NIcS6PvCNy45shX6ymHtWfnM8T1RucMO5-qSw3rHAVs3kB5Ol6jLxZPxpsKusZ89UTC2GdVqof7nkBb34gJiIzAia3I0vaowd99NJlJpniJUL3X=s799" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="693" data-original-width="799" height="556" src="https://blogger.googleusercontent.com/img/a/AVvXsEhlNLQDBvKEByXALcV4RkRI1ihR3slr18APS1Jn-KbQ60owvr8DVr1Bu9KkhmCQqnAGlv0Fb30H9NIcS6PvCNy45shX6ymHtWfnM8T1RucMO5-qSw3rHAVs3kB5Ol6jLxZPxpsKusZ89UTC2GdVqof7nkBb34gJiIzAia3I0vaowd99NJlJpniJUL3X=w640-h556" width="640" /></a></div><br /><p><span style="font-family: arial; font-size: large;">Apples picked from our trees in the fall, combined with enough pastry in the freezer for a single-crust inspired me to look for a suitable pie recipe. I found one in the Mennonite Treasury of Recipes, first published in 1962, and a classic in my growing up years. I adapted the recipe slightly and am pleased with the result.</span></p><p><span style="font-family: arial; font-size: large;">One-crust Apple Pie</span></p><p><span style="font-family: arial; font-size: large;">1 pastry crust, rolled and placed in a 9 or 10 inch pie plate</span></p><p><span style="font-family: arial; font-size: large;">Apples, peeled, cored, and sliced to generously fill the pastry shell - I used a combination of Liberty and Akane apples</span></p><div style="text-align: left;"><span style="font-family: arial; font-size: x-large;">1 cup brown sugar</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: x-large;">1/2 cup sour cream</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: x-large;">1 Tablespoon flour</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: x-large;">1 teaspoon vanilla</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: x-large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: x-large;">Mix the above and pour it over the apples. Dot the apples with</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: x-large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: x-large;">2 Tablespoons of butter in small pieces</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: x-large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: x-large;">Sprinkle cinnamon sugar over - about 1 Tablespoon. </span></div><div style="text-align: left;"><span style="font-family: arial; font-size: x-large;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: x-large;">Bake at 425 degrees for 10 minutes, then lower the temperature to 350 degrees and continue baking for 40-60 minutes, or more. The original recipe recommended just 30 minutes, but in order for the pastry to cook thoroughly, and for the flour taste to disappear from the brown sugar mixture, it needed much longer. </span></div><div style="text-align: left;"><span style="font-family: arial; font-size: x-large;"><br /></span></div>Lorriehttp://www.blogger.com/profile/03653026442945027184noreply@blogger.com1tag:blogger.com,1999:blog-8224564190778942096.post-67212988481541730142021-12-15T11:03:00.001-08:002021-12-15T11:03:12.103-08:00Almond Crescents<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhZC_smOMKjzjHI3f4YpVvTV8GYBcOKPi1vNdb7IFbptBkQ5bbncgr7cKlY2PH237945KBjs2C5lY55UTgEcYegERU671N8zm2qAP65jsSRRdF6QoWnjbBcVGEwdFWltf624t3iAFj8_MkI3Tcy62FyPmfHcJfVJnvp9lsZ1dQlwqwun85V8kq9Kirp=s799" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="799" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEhZC_smOMKjzjHI3f4YpVvTV8GYBcOKPi1vNdb7IFbptBkQ5bbncgr7cKlY2PH237945KBjs2C5lY55UTgEcYegERU671N8zm2qAP65jsSRRdF6QoWnjbBcVGEwdFWltf624t3iAFj8_MkI3Tcy62FyPmfHcJfVJnvp9lsZ1dQlwqwun85V8kq9Kirp=w640-h480" width="640" /></a></div><br /><p><span style="font-family: arial; font-size: large;">Buttery, crumbly, and not too sweet, but sweet enough. My mother has made Almond Crescents for many years, and this is her recipe. They are delicious with a cup of Earl Grey tea, sipped in front of the fire on a blustery day. </span></p><p><span style="font-family: arial; font-size: large;"><u>Almond Crescents</u></span></p><p><span style="font-family: arial; font-size: large;">1 cup blanched almonds, toasted at 350 degrees for 8-10 minutes, and cooled</span></p><p><span style="font-family: arial; font-size: large;">1/4 teaspoon salt</span></p><p><span style="font-family: arial; font-size: large;">1/4 cup sugar</span></p><p><span style="font-family: arial; font-size: large;">In food processor, blend the almonds, sugar, and salt until very finely ground. Set aside.</span></p><p><span style="font-family: arial; font-size: large;">1 cup butter</span></p><p><span style="font-family: arial; font-size: large;">1/4 cup sugar</span></p><p><span style="font-family: arial; font-size: large;">2 cups flour</span></p><p><span style="font-family: arial; font-size: large;">1 teaspoon almond extract</span></p><p><span style="font-family: arial; font-size: large;">1/2 teaspoon vanilla extract</span></p><p><span style="font-family: arial; font-size: large;">You will also need about 3/4 cup of icing sugar to use after the cookies are baked.</span></p><p><span style="font-family: arial; font-size: large;"><br /></span></p><p><span style="font-family: arial; font-size: large;">In mixing bowling, beat the butter and sugar on high until creamy and light. Reduce speed and add the almond and vanilla extracts, then the flour and the almond mixture. </span></p><p><span style="font-family: arial; font-size: large;">Cover and chill for about 1 hour. Preheat oven to 325 degrees F. </span></p><p><span style="font-family: arial; font-size: large;">Shape dough, using about 1 rounded teaspoon, into a small ball, then roll into a log and form into a crescent. You may need to flour your hands to prevent sticking. If the dough is cold enough, this won't be necessary.</span></p><p><span style="font-family: arial; font-size: large;">Place on parchment paper lined baking sheets. They will spread a little, but not much. Bake for 20 minutes or until lightly golden.</span></p><p><span style="font-family: arial; font-size: large;">Immediately transfer to cooling rack. Sift icing sugar over the cookies generously. I like to sift the sugar over once when the cookies are hot, and once when they have cooled. They should be well coated.</span></p><p><span style="font-family: arial; font-size: large;">Makes 5-6 dozen cookies.</span></p><p><span style="font-family: arial; font-size: large;"><br /></span></p><p><span style="font-family: arial; font-size: large;"><br /></span></p>Lorriehttp://www.blogger.com/profile/03653026442945027184noreply@blogger.com0tag:blogger.com,1999:blog-8224564190778942096.post-39600896696537505272021-12-15T10:53:00.004-08:002021-12-15T10:53:30.630-08:00Crunchy Vanilla Clusters<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhXE2GgC8hvntzL_azUf-yIw6lmcUdUYpKQ2mr0TD7zVHrZRm1t66cte8FzT5oKfvZUaSEmvxSAs5xqAlfJhPnxoiXWkGRuO6GxDZkCbFOaKa2hd-KpUG4d4mint87a5oQCEFl33xryuZ_WWz9R405JLxam1hta3KxOj2BGqjpaazAYGj7qYXxHFAKW=s799" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="613" data-original-width="799" height="492" src="https://blogger.googleusercontent.com/img/a/AVvXsEhXE2GgC8hvntzL_azUf-yIw6lmcUdUYpKQ2mr0TD7zVHrZRm1t66cte8FzT5oKfvZUaSEmvxSAs5xqAlfJhPnxoiXWkGRuO6GxDZkCbFOaKa2hd-KpUG4d4mint87a5oQCEFl33xryuZ_WWz9R405JLxam1hta3KxOj2BGqjpaazAYGj7qYXxHFAKW=w640-h492" width="640" /></a></div><p><br /></p><p><span style="font-family: arial; font-size: large;">These sweet little morsels have few ingredients, and one of them is rather surprising. There are nuts - pecans and almonds - a bit of butter, lots of white chocolate, and the surprise ingredient - ramen noodles. I know. Weird. And oddly addicting. They are crushed and sauteed with the butter and nuts and add a savoury note to the white chocolate. </span></p><p><span style="font-family: arial; font-size: large;">I got the recipe from a Christmas with Southern Living 2000 hardback book. </span></p><p><span style="font-family: arial; font-size: large;">Crunchy Vanilla Clusters</span></p><p><span style="font-family: arial; font-size: large;">1 (3 ounce) (100 g) package ramen noodles</span></p><p><span style="font-family: arial; font-size: large;">3/4 cup pecan pieces</span></p><p><span style="font-family: arial; font-size: large;">1/2 cup sliced almonds</span></p><p><span style="font-family: arial; font-size: large;">2 Tablespoons butter</span></p><p><span style="font-family: arial; font-size: large;">12 oz (340 g) white chocolate (I used Baker's)</span></p><p><span style="font-family: arial; font-size: large;">Gently crush the ramen noodles, and discard the flavour packet. Melt the butter over medium-low heat in a skillet. Add the noodles, pecans, and almonds. Saute, stirring occasionally, until toasted. </span></p><p><span style="font-family: arial; font-size: large;">Turn the heat down to low and add the white chocolate. I let the chocolate sit on top of the mixture to soften, then begin stirring it gently. Conversely, you can melt the chocolate in the microwave and add it to the mixture. Coat the mixture thoroughly. </span></p><p><span style="font-family: arial; font-size: large;">Drop by tablespoons onto parchment paper. Let stand until firm. Place in fridge for quicker cooling. Store clusters in airtight container in the fridge, freezer, or if not too warm, at room temperature. </span></p><p><span style="font-family: arial; font-size: large;">Makes about 3 dozen.</span></p><p><span style="font-family: arial; font-size: large;"><br /></span></p><p><span style="font-family: arial; font-size: large;"><br /></span></p>Lorriehttp://www.blogger.com/profile/03653026442945027184noreply@blogger.com1tag:blogger.com,1999:blog-8224564190778942096.post-20251638250199458392021-11-25T20:50:00.002-08:002021-11-25T20:50:29.070-08:00Scandinavian Almond Cookies<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6OaMm9SWbPv1L3Ds2sxXmDha4IBATl6a-oJ4t5UZpcfYfsIybp4HJilIK8WOSExI9aRSy-RJmicx3DwVlyR0kmdgB2WkGYXR85RRBMWs6oFSWSDiHEkaw3fx7aUUQilwGIp72-kP07k8/s800/P1480412+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="624" data-original-width="800" height="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6OaMm9SWbPv1L3Ds2sxXmDha4IBATl6a-oJ4t5UZpcfYfsIybp4HJilIK8WOSExI9aRSy-RJmicx3DwVlyR0kmdgB2WkGYXR85RRBMWs6oFSWSDiHEkaw3fx7aUUQilwGIp72-kP07k8/w640-h500/P1480412+%25282%2529.JPG" width="640" /></a></div><br /><p><span style="font-family: arial; font-size: large;">I've had this recipe, handwritten on a 3 x 5 card just the way we used to do, for a long time. I made it again recently and was so pleased with the texture and taste that I think I will make another batch soon. Crisp on the outside and chewy inside with a pronounced almond taste, they disappeared quickly. </span></p><p><span style="font-family: arial; font-size: large;">1 1/2 cups flour</span></p><p><span style="font-family: arial; font-size: large;">2 teaspoons baking powder</span></p><p><span style="font-family: arial; font-size: large;">1/2 cup butter</span></p><p><span style="font-family: arial; font-size: large;">1 cup granulated sugar</span></p><p><span style="font-family: arial; font-size: large;">1 egg</span></p><p><span style="font-family: arial; font-size: large;">1/2 teaspoon pure almond extract</span></p><p><span style="font-family: arial; font-size: large;">milk</span></p><p><span style="font-family: arial; font-size: large;">1/2 cup sliced almonds, coarsely chopped</span></p><p><span style="font-family: arial; font-size: large;">Stir together the flour and baking powder. Set aside. </span></p><p><span style="font-family: arial; font-size: large;">Beat butter until creamy, add sugar and beat well, then add egg and extract. </span></p><p><span style="font-family: arial; font-size: large;">Stir in the flour.</span></p><p><span style="font-family: arial; font-size: large;">Divide the dough into 4 equal portions. Form each portion into a 12 inch long roll. Place two rolls 4 - 5 inches apart on an ungreased baking sheet (I line my baking sheet with parchment paper). Flatten each roll to about 1 1/2 inches - they will spread out quite a bit as they bake. </span></p><p><span style="font-family: arial; font-size: large;">Brush with milk. Sprinkle with almonds. Bake at 325 F for 12-15 minutes or until lightly browned. </span></p><p><span style="font-family: arial; font-size: large;">Slide the rolls onto a cutting board (using parchment paper makes this very easy). While warm and soft, cut crosswise into 1 1/2 inch strips. Transfer to wire rack and cool. Makes about 36 cookies.</span></p><p><span style="font-family: arial; font-size: large;">Drizzle with almond icing.</span></p><p><span style="font-family: arial; font-size: large;">1 cup icing sugar</span></p><p><span style="font-family: arial; font-size: large;">1/4 teaspoon almond extract</span></p><p><span style="font-family: arial; font-size: large;">3-4 teaspoons milk</span></p><p><span style="font-family: arial; font-size: large;">Stir together until creamy and soft. </span></p><p><span style="font-family: arial; font-size: large;"><br /></span></p><p><span style="font-family: arial; font-size: large;">The cookies keep well at room temperature for a week or more, and can easily be frozen for longer storage. </span></p><p><br /></p>Lorriehttp://www.blogger.com/profile/03653026442945027184noreply@blogger.com3tag:blogger.com,1999:blog-8224564190778942096.post-37961635165827445972021-11-14T17:42:00.002-08:002021-11-14T17:42:50.486-08:00Creamy Eggs <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBVDSdMhLMCGCwUJdqMCENFS6u6zd6ffWtOmlO_nSG9OiTI6rfmMFcULVdluUedguZD9UVJ2OcpWOQ01iQ03KsU5ujJvwsKlSQ-i2uzv5_LteC0q2z9aIXbLn8e8t_gXW_24JW5GDT6Ws/s799/P1480366+%25282%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="608" data-original-width="799" height="488" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBVDSdMhLMCGCwUJdqMCENFS6u6zd6ffWtOmlO_nSG9OiTI6rfmMFcULVdluUedguZD9UVJ2OcpWOQ01iQ03KsU5ujJvwsKlSQ-i2uzv5_LteC0q2z9aIXbLn8e8t_gXW_24JW5GDT6Ws/w640-h488/P1480366+%25282%2529.JPG" width="640" /></a></div><br /><p><span style="font-family: arial; font-size: large;">When we have guests for breakfast, I try to make as much ahead as possible because getting up really early to prepare breakfast is not something I enjoy. This egg dish is one I've made for years. It's easy to put together and easy to adapt. One could add cubed ham, or fried mushrooms to the eggs. Or sausage, or cooked vegetables like broccoli or red peppers. It's also very good plain. Creamy eggs covered with buttered crumbs and some cheese are just so good. </span></p><p><span style="font-family: arial; font-size: large;"><b>Creamy Eggs </b>(to feed 4-5 people)</span></p><p><span style="font-family: arial; font-size: large;"><b>Step One: the eggs</b></span></p><p><span style="font-family: arial; font-size: large;">8 eggs, cracked into a bowl and lightly whisked with 2 Tablespoons of water</span></p><p><span style="font-family: arial; font-size: large;">1 Tablespoon butter</span></p><p><span style="font-family: arial; font-size: large;">Melt the butter over medium low heat in a frying pan. Tip in the eggs and gently cook them, lifting and stirring occasionally. I once read that according to Julia Child, slowly scrambling eggs is the key to a soft and delicious result.</span></p><p><span style="font-family: arial; font-size: large;">Season with salt and pepper. You could also add herbs of your choice - minced chives, oregano, parsley. </span></p><p><span style="font-family: arial; font-size: large;">Cook the eggs until barely done. You want them to be very soft and moist. Once cooked, place them into an appropriately-sized baking dish. For this amount I've used a 9 inch quiche pan.</span></p><p><span style="font-family: arial; font-size: large;"><b>Step Two: the sauce</b></span></p><p><span style="font-family: arial; font-size: large;">2 Tablespoons butter</span></p><p><span style="font-family: arial; font-size: large;">2 Tablespoons flour</span></p><p><span style="font-family: arial; font-size: large;">1 cup milk</span></p><p><span style="font-family: arial; font-size: large;">1/2 - 1 cup grated cheese of your choice (I used Cheddar)</span></p><p><span style="font-family: arial; font-size: large;">Melt the butter and add the flour. Stir and cook for a minute or two. Whisk in the milk and continue whisking until the sauce thickens and boils. Add the cheese and stir until melted. Season with salt to taste.</span></p><p><span style="font-family: arial; font-size: large;">Pour the sauce over the eggs in the baking dish.</span></p><p><span style="font-family: arial; font-size: x-large;"><b>Step Three: the topping</b></span></p><p><span style="font-family: arial; font-size: x-large;">1/2 - 1 cup coarse dried bread crumbs</span></p><p><span style="font-family: arial; font-size: large;">2-4 Tablespoons butter, melted</span></p><p><span style="font-family: arial; font-size: large;">1/2 - 1 cup grated cheese of your choice</span></p><p><span style="font-family: arial; font-size: large;">Combine all the ingredients and sprinkle over the eggs and sauce.</span></p><p><span style="font-family: arial; font-size: large;">At this point, you can cover the dish and refrigerate it over night, or bake it now.</span></p><p><span style="font-family: arial; font-size: large;">Bake at 350 degree for 20-30 minutes, until bubbly on the edges and hot throughout. </span></p><p><span style="font-family: arial; font-size: large;"><br /></span></p>Lorriehttp://www.blogger.com/profile/03653026442945027184noreply@blogger.com4tag:blogger.com,1999:blog-8224564190778942096.post-37719909170534563722021-10-28T15:00:00.002-07:002021-10-28T15:00:19.104-07:00Lemon Squares Deluxe<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNROQp2wn-XrIB1cD-edxnaczgB0h3tjCGkcjukv8Y7ISEFQcEFH_SgQZXKgFy3PVE-i7klkuGdE4IVGV91qTfG7QR_KuSWjyvtBEkZwyYmwOJ5TtkA7sRZGbmj3PcUwGJz6h6QeZUn1M/s799/P1480216+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="697" data-original-width="799" height="558" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNROQp2wn-XrIB1cD-edxnaczgB0h3tjCGkcjukv8Y7ISEFQcEFH_SgQZXKgFy3PVE-i7klkuGdE4IVGV91qTfG7QR_KuSWjyvtBEkZwyYmwOJ5TtkA7sRZGbmj3PcUwGJz6h6QeZUn1M/w640-h558/P1480216+%25282%2529.JPG" width="640" /></a></div><br /><p><span style="font-family: arial; font-size: large;">Sweet and tart with bright flavour served on a shortbread crust. This hits so many of my favourite flavours. It's a recipe from my mother, and always turns out. </span></p><p><span style="font-family: arial; font-size: large;">Lemon Squares Deluxe</span></p><p><span style="font-family: arial; font-size: large;">Crust:</span></p><p><span style="font-family: arial; font-size: large;">2 cups flour</span></p><p><span style="font-family: arial; font-size: large;">1/2 cup icing sugar</span></p><p><span style="font-family: arial; font-size: large;">1 cup butter (firm)</span></p><p><span style="font-family: arial; font-size: large;">Place all ingredients in food processor and pulse until mixture clings together. Press into a 9 x 13 baking pan. Bake at 350 degrees until lightly browned, 20 minutes. </span></p><p><span style="font-family: arial; font-size: large;">Filling:</span></p><p><span style="font-family: arial; font-size: large;">4 eggs</span></p><p><span style="font-family: arial; font-size: large;">2 cups white sugar</span></p><p><span style="font-family: arial; font-size: large;">1/4 cup flour</span></p><p><span style="font-family: arial; font-size: large;">1/3 cup fresh lemon juice (about 2 lemons)</span></p><p><span style="font-family: arial; font-size: large;">1/2 teaspoon baking powder</span></p><p><span style="font-family: arial; font-size: large;">Place all ingredients in food processor (I don't bother cleaning the bowl from using it for the crust). Mix until thick and smooth.</span></p><p><span style="font-family: arial; font-size: large;">Pour over hot crust and return pan to oven or a further 25 minutes. </span></p><p><span style="font-family: arial; font-size: large;">Sift icing sugar over top. Cool and cut into squares. </span></p><p><span style="font-family: arial; font-size: large;"><br /></span></p>Lorriehttp://www.blogger.com/profile/03653026442945027184noreply@blogger.com0