Aimee's Frozen Lemon Dessert

 

When I was very very young, my mother became close friends with the pastor's wife of our church. I think the older woman, Hulda, took my mother under her wing and encouraged her when she had two, then three little ones. After Hulda passed, her husband married Aimee, and the pair stayed in contact with our family for many years.  

Aimee served us this recipe on a very hot summer day. It's sweet and tart and icy cold, just the refreshment needed when the temperatures soar. I made it last weekend when we had a house full of company. It's handy to have something waiting in the freezer when things get busy. I've adapted it somewhat.

Aimee's Frozen Lemon Dessert

A. Crust

1 cup graham wafer crumbs

2 Tablespoons sugar

2 Tablespoons melted butter

Mix the above and press the mixture into the bottom of an 8 x 8 pan. 

Note: I made it with a combination of almonds and pecans chopped in the food processor to make a gluten-free crust for a family member with celiac disease. I think I prefer the nuts to the cookie crumbs. 

Set aside.

B. Custard

1/2 cup sugar

2 egg yolks

1/2 cup lemon juice

1 Tablespoon grated lemon rind

Cook above mixture over medium-low heat, stirring constantly until slightly thickened. Set aside to cool.

C. Meringue

2 egg whites

1/4 cup sugar

Beat the egg whites to form soft peaks, then add the sugar and beat until stiff and shiny. Fold the mixture into the cooled lemon custard mixture.

D. Whipped Cream

1 1/4 cup heavy cream

Whip until soft peaks form. Fold the meringue/custard mixture into the whipped cream. 

Turn mixture into the prepared pan. Cover and freeze. Serve frozen. 

Note: Before freezing the mixture, I dropped spoonfuls of leftover raspberry sauce on top and swirled them in. 

Rhubarb Muffins

 

Cooking seasonally is best, don't you think? Now that Spring is here, I look over my back fence and admire my neighbour's enormous rhubarb plant with its huge leaves and red stalks. And then I wonder at my own paltry plant. It's not done very well this year. Fortunately, rhubarb growers are happy to share and I received a dozen or so fat stalks from my son. It only took one of them to fill a 1-cup measure, which is all that's needed for this recipe that's not too sweet.

Rhubarb Muffins

1/2 cup (125 ml) plain yogurt

1/4 cup (60 ml) melted butter

1 large egg

1 1/3 cups (325 ml) plain flour 

1 cup (250 ml) diced rhubarb (Dice to 1/4-1/2 inch - 1 - 1.5cm)

2/3 cup (150 ml) pack brown sugar

1/2 tsp (2 ml) baking soda

1/4 (1 ml) salt

Brown Sugar Cinnamon Topping

1/4 cup (60 ml) brown sugar

1/2 tsp (2 ml) ground cinnamon

1 Tablespoon (15 ml) melted butter

Preheat oven to 350 degrees F. (180 C). 

Mix together the yogurt, butter, and egg. Add the brown sugar and mix well. Add the rhubarb. Stir together the flour, baking soda, and salt, then add to the liquid mixture. Stir just until moistened. 

Fill 10-12 muffin cups (I like to line the tin with paper cups). 

Stir together topping ingredients and spoon onto each muffin. Bake for 25-30 minutes. Best enjoyed warm with a cup of tea or coffee. 

Note: If you don't have yogurt, you can use buttermilk or sour cream. Vegetable oil can be substituted for the melted butter. 

Note 2: Although I always say to mix the dry ingredients separately, more often than not I'll put them into the wet mixture all at once. I'm lazy that way. 

Chicken with Orange Sauce

 

I was inspired to create this recipe by another seen on social media. It's quick to prepare; ready in the time it takes to cook a pot of rice. We enjoyed it over rice with broccoli alongside. The addition of the butter makes a lovely unctuous sauce. 

Chicken with Orange Sauce

2 chicken breast halves

1 Tablespoon olive oil

Salt and Pepper to taste

2 oranges, juiced (about 1 cup juice) I include the pulp in the sauce

1 small onion, minced

1-2 Tablespoons white wine vinegar

1 teaspoon minced fresh rosemary (or dried)

1 1/2 Tablespoons honey

1 Tablespoon butter

Slice the chicken breasts in half lengthwise to create thin cutlets, removing the tenderloins, as well. Season both sides of the chicken pieces.

Heat the olive oil in a pan, then quickly sear the chicken on both sides. It will not cook all the way through. Remove chicken and set aside. 

Add the orange juice, onion, wine vinegar, rosemary and honey to the pan. Quickly scrape any bits left from searing the chicken into the sauce. Bring to a boil and let the mixture boil vigorously for 1-2 minutes. 

Add the chicken pieces back into the pan. Let simmer 5 minutes or until all the chicken is cooked through. Add the butter to the pan and stir thoroughly. Let simmer another minute or two. 

Serve over rice or mashed potatoes. 

Paska - Easter Bread

 

Every year at Easter my large extended family enjoyed Paska, an egg-rich yeast dough made only during Holy Week. They always made plenty of loaves and covered the top with buttercream and then sprinkled candy decorations on top. The loaves were delicious, but I always saved the top crust piece until last to savour the sweetness of the icing along with the bread. 

When I was a young bride someone came up with the idea of making the yeast dough into buns rather than loaves. I thought that was a great idea, and Tim said he appreciated the different dough to icing ratio - less dough, more icing. 

This recipe makes about 3 dozen buns, perfect for sharing with friends and family. The buns are best enjoyed within a day or two, and can be frozen to preserve the freshness. We just eat our fill and don't bother saving any. 

Paska Buns

2 Tablespoons yeast 

1/2 cup warm, not hot, water mixed with 1/2 teaspoon sugar

Sprinkle the yeast over the water and let sit for 5-10 minutes.

1 1/2 cups milk

1/3 cup butter

5 eggs

1 teaspoon salt

1 cup sugar

juice and rind of 1 small orange

juice and rind of 1 small lemon

Flour (I never measure this, but it's likely 4-5 cups)

Heat the milk and butter gently, just so the butter melts. Remove from heat and when slightly warm, add to the yeast mixture along with the salt, sugar, lemon and orange rind and juice. Beat the eggs well and add them to the mixture. 

Add 1-2 cups of flour and beat until smooth and elastic. Gradually add more flour, beating well until the dough is too hard to stir, then turn out onto a floured counter and knead until smooth and elastic. 

Place in a greased bowl and cover with a tea towel. Let rise until doubled (2 or more hours). Punch dough down, then form into buns and place on parchment lined baking sheets. Cover and let rise 40-60 minutes.

Bake at 350 degrees for 20-24 minutes or until golden brown. Cool on a rack.

Ice tops with buttercream and decorate as desired. 

Delicious with a cup of tea or coffee. Take time to enjoy with friends and family. 

Applesauce Cookies

 

Faced with a need to use up some of the jars of applesauce I canned last autumn, I found a recipe in my very old Betty Crocker cookbook which was given to me as a wedding shower present. The cover is held together with black book binding tape and there are many stains and notes throughout the pages. The recipe is called Jubilee Jumbles, with the applesauce included in an alternative version. 

These are cake-y cookies, quite soft, and because of that they don't stay fresh for long. But they freeze well. The browned butter glaze adds another layer of flavour that goes well with the mild spice of the cookies. 

Applesauce Cookies

2 1/4 cups all-purpose flour

1 1/2 cups brown sugar (packed)

1 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

3/4 cup applesauce

1/2 cup soft butter

2 eggs

1 teaspoon vanilla extract

1 cup raisins

Preheat oven to 375 degrees F.

Stir together the dry ingredients (flour, brown sugar, salt, soda, cinnamon, and cloves). 

Add the applesauce, butter, eggs, and vanilla and mix together thoroughly. 

Stir in the raisins.

Drop dough by level tablespoons onto parchment paper lined baking sheet. The cookies should be about 2 inches apart. Bake 10 minutes or until almost no imprint remains when touched with finger. 

Cool on a rack, then spread with butter glaze.

Browned Butter Glaze

Heat 1/4 cup butter over low heat until golden brown. Mixture will foam. Watch carefully so as not to burn. 

Remove from heat and stir in 2 cups of icing sugar and 1 teaspoon vanilla. Stir in 2-4 Tablespoons of hot water until of spreading consistency.

Note: As the butter cools, the mixture becomes quite stiff and more water may need to be added. 

Pumpkin Soup with Herbs

It's been a banner year for squash and pumpkins in our garden. I do love a good pumpkin soup, one redolent with savoury tastes. This soup freezes well and is lovely to enjoy with a slice of fresh bread.  

Pumpkin Soup with Herbs

6-8 cups of peeled, cubed pumpkin

3 leeks, cleaned and sliced

1 onion, coarsely chopped

4 cloves garlic, chopped

1 Tablespoon olive oil

6-8 cups stock, either chicken or vegetable

sprigs of rosemary, thyme, and sage tied together in a small bundle

salt and pepper to taste

1. Heat the olive oil in a large soup pot. Add the leeks, onion, and garlic and slowly saute until softened.

2. Add the pumpkin. Note: I added a small Red Kuri Squash into the mix, as well. 

3. Add the stock and place the herb bundle on top. Simmer until the pumpkin is completely softened and falling apart, about 30 minutes. Discard the herb bundle. 

4. Puree with an immersion blender until smooth. Taste for seasoning and adjust. 

5. Serve and eat. A bit of cream on top adds smoothness. I saved the pumpkin seeds and roasted them to add for a bit of crunch, along with some toasted kale leaves. 

Apple Cake with a Crunchy Top

 

Our trees have been loaded with apples this year. There's another recipe for Apple Cake on my sidebar, which is still a favourite, but I wanted to try something else. Sour Cream coffeecakes are popular, and I thought to add some apples to mine. I subbed in plain yogurt for the sour cream, and am happy with the texture and taste. 

Apple Cake

1/2 cup (115 g) butter, softened

1 cup (200 g) white sugar

2 large eggs

1 cup (240 g) yogurt or sour cream

1 teaspoon baking soda

1 3/4 cups (218 g) flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1 teaspoon vanilla

1 Tablespoon French Brandy (optional)

2 apples, unpeeled, cored and diced, about 1 1/2 cups (176 g) (I've included an image below the recipe to show you the size of the chopped apples.)

1. Cream together the butter and sugar until fluffy. Add the eggs, one at a time, beating well after each addition. 

2. Mix together the yogurt and baking soda. Set aside.

3. Stir together the flour, baking powder, and salt. 

4. Add 1/3 of the flour mixture to the creamed mixture, then 1/2 of the yogurt, followed by another 1/3 of the flour, remaining yogurt, and remaining flour. Stir after each addition; but it's not necessary to full incorporate the ingredients until the last. 

5. Stir in the apples, vanilla, and brandy (if using).

6. Place in a parchment lined 9-10 inch springform pan. 

7. Mix the following and sprinkle over top: 

       1/2 cup white sugar

        2 teaspoons ground cinnamon

        1/2 cup (60-80 g) chopped walnuts, pecans, or a mixture

8. Bake at 350 degrees for 40-50 minutes, or until a cake tester comes out clean.

Serve warm with a scoop of ice cream. 

Tomato Garlic Basil Bake

 

If we've eaten a large midday meal, not much is needed for supper. I brought in the last of our garden tomatoes a couple of weeks ago and they've been ripening nicely on trays. This tomato-garlic-basil mixture, spooned onto slices of fresh focaccia bread more than satisfied us one evening last week. You could toast the bread and place the mixture on top, or let guests/family spoon on for themselves. Either way, it's easy and delicious.

Tomato Garlic Basil Bake

Ripe tomatoes, cut into 1/2 inch dice, about 2 cups

2-3 large cloves garlic, minced 

1 Tablespoon fresh basil, finely sliced

1 Tablespoon olive oil

1 Tablespoon balsamic vinegar

1/4 - 1/2 cup crumbled feta cheese

Fresh basil to top

Place tomatoes, garlic, basil, olive oil, and balsamic vinegar in a shallow baking dish. Stir just to combine. 

Bake at 400 degrees for 15-20 minutes or until bubbly. Sprinkle the feta cheese on top, then return to the oven for about 5 minutes.

Serve with more fresh basil sprinkled on top. 

Top slices of fresh focaccia bread with the mixture to serve. 

Onion Mushroom Gratin

 

Wanting something comforting and creamy to accompany rather plain chicken, I sauteed onions until soft, quickly fried onions in another pan and came up with this recipe that my husband and I enjoyed very much. Easy to make ahead and let sit in the fridge for a day or two before baking. 

Onion Mushroom Gratin

3 medium-large onions, sliced 1/8 - 1/4 inch thick (about 3 cups)

10-12 mushrooms, sliced (about 1-1/2 cups)

2 Tablespoons butter, divided

2 Tablespoons olive oil, divided

1 teaspoon dried thyme

1/2 - 1 teaspoon salt (to taste)

2 - 3 Tablespoons heavy cream

1 cup grated Swiss cheese

2 Tablespoons grated Parmesan

Heat half of the butter and olive in a heavy skillet over medium low heat. Add the onions and saute, letting them slowly soften and sweeten. This should take a good 15-20 minutes. They should not get too brown, but a little caramelization is good. 

In another skillet, heat the other half of the butter and oil over medium high heat. Add the mushrooms and saute quickly, letting them brown a little before turning them. 

Add the mushrooms to the onions along with the thyme and salt. Stir in the heavy cream and grated Swiss cheese. Pour into a gratin dish. Sprinkle with the Parmesan and bake at 400 degrees for 10-15 minutes or until bubbly. 

White Chicken Chili

 

On a day with chilly winds and dropping temperatures, a favourite meal of ours is White Chicken Chili. The credit for the recipe goes to Penny, a former blogger. I've adapted it slightly. I like to make a double batch and freeze portions for the future. 

White Chicken Chili

2 Tablespoons olive oil

1 medium onion, diced

6 boneless, skinless chicken thighs

1-2 cups frozen corn kernels

1 (4 oz) can diced green chilis

1/2 cup Salsa Verde

1 clove garlic, minced

1 Tablespoon ground cumin

2 teaspoons dried oregano

1/4 tsp cayenne pepper (optional)

1 (15oz) can cannellini beans (white kidney beans) drained and rinsed

4 cups chicken broth

Salt and Pepper to taste

Heat the olive oil in a skillet and saute the onion until soft. Place all ingredients in a slow cooker and cook on low for 6-7 hours. Remove the chicken pieces and shred them with two forks. Return the chicken to the pot.

Serve in bowls with toppings of grated cheese, crushed tortilla chips, salsa, sour cream, and avocado. All depending on your taste.

Rhubarb Cinnamon Cake

 

When the first leaves of rhubarb begin to uncurl and the red stalks stretch towards the sun, it's time for this Rhubarb Cake. Tender and not-too-sweet, with a bit of crunch on the top, it's a great way to welcome spring. I've made it twice this year already and it disappears quickly. 

Rhubarb Cake

1 1/2 cups brown sugar

1/2 cup softened butter

2 eggs

1 cup sour milk (2 T vinegar, 1 cup milk)

1 teaspoon baking soda

1 teaspoon salt

2 1/4 cups all-purpose flour

1 teaspoon vanilla

1 1/2 cups rhubarb, chopped fine

Topping:

1/2 cup brown sugar

1 teaspoon ground cinnamon

Cream brown sugar and butter, add the eggs and beat well. Add sour milk, soda, salt, and flour. Stir well. Add vanilla and rhubarb. Stir to combine.

Pour into a greased 9 x 13 pan.

Mix 1/2 cup brown sugar and cinnamon. Sprinkle on batter. 

Bake at 350 degrees for 45 minutes. 

Serve warm or at room temperature. Delicious with whipped cream or ice cream. 

This recipe is from Enjoy - The Best of Bridge series, first published in 1980. 

Lemon Loaf

 

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. 

Lemon Loaf (makes one large loaf or two small ones) 

1/2 cup (125 g) soft butter

1 cup (250 g) sugar

2 eggs, at room temperature

1/2 cup (125 ml) milk

1 1/2 cups (375 g) flour

1 teaspoon (5 ml) baking powder

1/4 teaspoon (1 ml) salt

grated rind of 1 lemon

Glaze: 

juice of 1 lemon

1/4 cup (50 ml) sugar

Preheat oven to 350 degrees Fahrenheit (180 C). 

In large bowl, cream butter, add sugar, then one egg. Beat in second egg. Stir in milk.

In another bowl combine the flour, baking powder, salt and lemon rind. Pour into the butter/egg mixture and stir just to combine. 

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. 

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.

Remove from oven and pour glaze evenly over immediately. Let cool 10 minutes in the pan, then remove and cool on a rack. 

Butternut Squash "Lasagne"

 

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. 

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. 

The squash is cooked before assembling the dish so the water has been removed and the dish will not ooze liquid when cut. 

Butternut Squash "Lasagne"

For the squash

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.

1-2 Tablespoons olive oil

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. 

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.

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. 

For the sauce

1/4 cup butter

1/2 cup flour 

2 1/2 cups milk

1/2 cup white wine or vegetable/chicken broth

1 cup grated Parmesan cheese

1/4 teaspoon salt, 1/4 teaspoon ground nutmeg

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.

For the onion/mushroom layer

1 Tablespoon olive oil

1 medium onion, peeled, quartered and thinly sliced

200 grams (8 oz) mushrooms, coarsely chopped

2 cloves garlic, minced

1 teaspoon dried oregano

1/4 teaspoon salt

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.

For the ricotta mixture

1 package frozen chopped spinach, thawed and liquid squeezed out

1 cup ricotta cheese

1 egg

1/4 teaspoon salt

1/4 teaspoon pepper

Combine all ingredients. Set aside.

To layer the dish:

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. 

Add another layer of squash slices, the remaining ricotta/spinach mixture and finally, the remaining sauce. 

Sprinkle with 3/4 cup of grated mozzarella cheese. 

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.

Let cool for 10-15 minutes before cutting.

Flourless Double Chocolate Nut Cookies

 

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. 

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. 

3 cups icing sugar

3/4 cup cocoa powder, spooned and leveled

1/2 teaspoon coarse sea salt

1 cup semi-sweet or dark chocolate chips

1 1/2 cups chopped pecans or almonds, or another nut

4 large egg whites, at room temperature. 

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. 

Drop dough by Tablespoonfuls onto parchment lined baking sheets, about 2 inches apart. They will spread a little.

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. 

Prune and Onion Stuffed Pork Tenderloin

 

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. 

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. 

Prune and Onion Stuffed Pork Tenderloin

1 pork tenderloin, silverskin removed

6-8 large prunes, cut into 8 pieces each (or rough chopped)

1/2 cup white wine

2 Tablespoons olive oil, divided

1 large onion, thinly sliced

2 shallots, thinly sliced

2 cloves garlic, minced

8 fresh sage leaves, finely chopped

salt and pepper to taste

Soak prunes in white wine for an hour or two. 

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. 

Cut the pork tenderloin almost in half, lengthwise, and open to lay almost flat. 

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. 

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. 

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. 

Chicken and Vegetable Stew with Turmeric and Preserved Lemon

 

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.

Chicken and Vegetable Stew with Turmeric and Preserved Lemon

2 Tablespoons olive oil

2 boneless skinless chicken breasts, cut in 1-2-inch pieces

1 large white or yellow onion, diced

2 stalks celery, diced

2 large carrots, peeled and cut into bite-sized pieces

1 large orange-fleshed sweet potato, peeled and cubed in 1-inch cubes

3 cloves of garlic

1-2 teaspoons minced fresh ginger (1-inch piece)

2 teaspoons ground turmeric

1/2 teaspoon ground cumin

salt and pepper to taste

3 1/2 cups chicken broth

1/2 cup coconut milk

1 cup chopped kale 

2 Tablespoons diced preserved lemon, optional

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.

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.

Add the coconut milk and preserved lemon, if desired. Stir and heat through. Season to taste. 

I found a bowl of this filling on itself, but my husband had rice underneath his stew. 

Note: Other greens could be used, such as spinach, in which case, add at the end and cook for just a few minutes. 

Cardamom Buns

 

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 this video. 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. 

Dough: 

1 cup milk

1 teaspoon white sugar

1 envelope active dry yeast (7 grams)

1/3 cup (67 grams) brown sugar

3 1/4 cups (400 grams) all-purpose flour

1 teaspoon ground cardamom

1/2 teaspoon salt

1/3 cup (75 grams) butter at room temperature, cubed

Stir together milk and white sugar. Sprinkle yeast over and let activate for 10 minutes.

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. 

Place in greased bowl and let rise for 40 minutes in a warm spot. 

Filling:

4 1/2 Tablespoons (63 grams) butter, softened

1/3 cup (67 grams) brown sugar

1 1/2 teaspoons ground cardamom

Mix the filling ingredients together. Set aside.

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. 

Let rise 30 minutes. Preheat oven to 400 degrees. Bake 7-10 minutes, watching carefully so they don't burn. 

Brush buns with the following mixture immediately after removing them from the oven.

Topping:

1/4 cup water

1/4 cup brown sugar

1/2 teaspoon vanilla

Heat just to dissolve sugar. 

After brushing the buns with the sugar/water mixture, sprinkle them with a bit of granulated sugar mixed with 1/2 teaspoon ground cardamom.

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. 

Raspberry Cream Meringue

 

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. 

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. 

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.

Meringue:

4 egg whites, room temperature

1 cup granulated sugar

1/8 teaspoon cream of tartar

dash of salt

1/4 teaspoon pure vanilla

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. 

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. 

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. 

Bake for 2 hours or until crisp. Turn off oven and allow meringues to cool completely in the oven, about 2 more hours. 

Filling: 

6 ounces white chocolate, chopped

3 Tablespoons water

1/4 cup plain yogurt

4 teaspoons fresh lemon juice

1 cup chilled whipping cream

Melt the chocolate with the water. Cool slightly and add the yogurt and lemon juice. 

Whip the cream to soft peaks. 

Combine the chocolate mixture with the whipped cream. I beat them together for a smooth mixture. 

To assemble:

Meringues

Filling

Raspberries

Mint Leaves

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. 

Cover and chill for 2-4 hours before serving. 

Raspberries are delicious, but this would be equally good with fresh strawberries or any other summer fruit. 

Chocolate Mousse Frozen Cheesecake

 

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 Fudgesicles (great for the younger crowd), Lemon Mousse Loaf, Strawberry Squares, 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. 

Frozen Chocolate Mousse Cheesecake

Crust:

1 cup chocolate wafer crumbs

1/4 cup melted butter

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.

Filling:

8 oz cream cheese

2 beaten egg yolks

1/4 cup sugar

1 cup chocolate chips, melted

2 egg whites

1/4 cup sugar

2 cups whipping cream

Blend cream cheese, egg yolks, 1/4 cup sugar, and melted chocolate chips. 

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.

Whip cream until soft peaks form. Fold cream into the cream cheese mixture. Pour into prepared pan. 

Cover with aluminum foil and freeze. Remove from freezer 1.5 - 2 hours before serving. 

Options:

- Save some of the whipped cream to spread on top of the chocolate cheesecake before freezing.

- Use more of the chocolate wafers and stand them on edge around the pan before baking the crust.