Monday, 20 June 2016
Layered Lemon
Welcome back to my blog. Since it is the end of the school year and many people are probably looking for a recipe for the end-of-year staff party, or the volunteer luncheon or what-ever pot luck meal you are invited to, I decided to give up one of my favourite recipes for such events.
This is my go-to recipe for most pot luck lunches. I prefer making dessert anytime instead of cooking for a large group. This recipe is great because it makes a large pan and it is too decadent to make just for yourself even if you cut the recipe in half. It travels well and looks pretty when displayed.
It is always a hit. People have dropped hints for me to make it again--sometimes someone will remind me that I haven't made it in a while.
The original recipe calls for a short bread base, but I switched it to a graham cracker crust instead. ( I found it in Desserts by Company's Coming, 1986) Sometimes, I fancy up the top with decorative sprinkles or chocolate shavings.
My best tip: always use Philadelphia cream cheese. It's just richer, sweeter and better.
First layer: Crust
1/3 c. Butter (you can use margarine, not as good)
1 1/2 c. Graham cracker crumbs
2 tbsp brown sugar
Crust: Melt butter in saucepan. Stir in crumbs and sugar. Pat into the bottom of a 9 by 13 inch pan (22x33cm) It won't be too thick. I usually bake 10 minutes in 350 degree oven. Let cool.
Second layer:
2 8oz packages cream chees
1 c icing sugar
1 envelope of Dream Whip
1/2 c milk
Beat cheese and icing sugar together well. Prepare Dream Whip topping with milk as directed on package. Fold into cream cheese mixture. Spread over cooled crust.
Third layer:
2 packages of lemon pudding and pie filling (each makes one pie)
Prepare lemon pie filling as directed on package. Cool, stirring often. Pour over cheese layer and spread to even.
Fourth layer:
2 envelopes of Dream Whip
or
2 c. whipping cream
2 tbsp of granulated sugar
1 tsp vanilla
Beat cream, sugar and vanilla until stiff or prepare Dream Whip as directed. Spread over lemon layer when cooled.
Garnish with nuts, sprinkles, chocolate shavings or almonds.
Refrigerate before serving. Makes 15 generous servings or 24 normal servings.
Shown below with the shortbread crust and nuts on top. I have never decorated with nuts because of the potential food sensitivities or allergies.
Welcome back to my blog. Since it is the end of the school year and many people are probably looking for a recipe for the end-of-year staff party, or the volunteer luncheon or what-ever pot luck meal you are invited to, I decided to give up one of my favourite recipes for such events.
This is my go-to recipe for most pot luck lunches. I prefer making dessert anytime instead of cooking for a large group. This recipe is great because it makes a large pan and it is too decadent to make just for yourself even if you cut the recipe in half. It travels well and looks pretty when displayed.
It is always a hit. People have dropped hints for me to make it again--sometimes someone will remind me that I haven't made it in a while.
The original recipe calls for a short bread base, but I switched it to a graham cracker crust instead. ( I found it in Desserts by Company's Coming, 1986) Sometimes, I fancy up the top with decorative sprinkles or chocolate shavings.
My best tip: always use Philadelphia cream cheese. It's just richer, sweeter and better.
First layer: Crust
1/3 c. Butter (you can use margarine, not as good)
1 1/2 c. Graham cracker crumbs
2 tbsp brown sugar
Crust: Melt butter in saucepan. Stir in crumbs and sugar. Pat into the bottom of a 9 by 13 inch pan (22x33cm) It won't be too thick. I usually bake 10 minutes in 350 degree oven. Let cool.
Second layer:
2 8oz packages cream chees
1 c icing sugar
1 envelope of Dream Whip
1/2 c milk
Beat cheese and icing sugar together well. Prepare Dream Whip topping with milk as directed on package. Fold into cream cheese mixture. Spread over cooled crust.
Third layer:
2 packages of lemon pudding and pie filling (each makes one pie)
Prepare lemon pie filling as directed on package. Cool, stirring often. Pour over cheese layer and spread to even.
Fourth layer:
2 envelopes of Dream Whip
or
2 c. whipping cream
2 tbsp of granulated sugar
1 tsp vanilla
Beat cream, sugar and vanilla until stiff or prepare Dream Whip as directed. Spread over lemon layer when cooled.
Garnish with nuts, sprinkles, chocolate shavings or almonds.
Refrigerate before serving. Makes 15 generous servings or 24 normal servings.
Shown below with the shortbread crust and nuts on top. I have never decorated with nuts because of the potential food sensitivities or allergies.
This is my go-to recipe for most pot luck lunches. I prefer making dessert anytime instead of cooking for a large group. This recipe is great because it makes a large pan and it is too decadent to make just for yourself even if you cut the recipe in half. It travels well and looks pretty when displayed.
It is always a hit. People have dropped hints for me to make it again--sometimes someone will remind me that I haven't made it in a while.The original recipe calls for a short bread base, but I switched it to a graham cracker crust instead. ( I found it in Desserts by Company's Coming, 1986) Sometimes, I fancy up the top with decorative sprinkles or chocolate shavings.
My best tip: always use Philadelphia cream cheese. It's just richer, sweeter and better.
First layer: Crust
1/3 c. Butter (you can use margarine, not as good)
1 1/2 c. Graham cracker crumbs
2 tbsp brown sugar
Crust: Melt butter in saucepan. Stir in crumbs and sugar. Pat into the bottom of a 9 by 13 inch pan (22x33cm) It won't be too thick. I usually bake 10 minutes in 350 degree oven. Let cool.
Second layer:
2 8oz packages cream chees
1 c icing sugar
1 envelope of Dream Whip
1/2 c milk
Beat cheese and icing sugar together well. Prepare Dream Whip topping with milk as directed on package. Fold into cream cheese mixture. Spread over cooled crust.
Third layer:
2 packages of lemon pudding and pie filling (each makes one pie)
Prepare lemon pie filling as directed on package. Cool, stirring often. Pour over cheese layer and spread to even.
Fourth layer:
2 envelopes of Dream Whip
or
2 c. whipping cream
2 tbsp of granulated sugar
1 tsp vanilla
Beat cream, sugar and vanilla until stiff or prepare Dream Whip as directed. Spread over lemon layer when cooled.
Garnish with nuts, sprinkles, chocolate shavings or almonds.
Refrigerate before serving. Makes 15 generous servings or 24 normal servings.
Shown below with the shortbread crust and nuts on top. I have never decorated with nuts because of the potential food sensitivities or allergies.
Sunday, 29 May 2016
About My Retirement Gift to Me
I had wanted a stand mixer like this for such a very long time but there was always a reason why that desire was unfulfilled. The fact that I seldom found time to bake and had a perfectly good hand mixer did not justify the expense. And then I was going to retire and I knew that I wanted to use some of my time to bake.
Stand mixers were on sale before Christmas along with a mail-in-rebate from Kitchen Aid. The time had come to fulfill that want.
The most difficult part was committing to which one to purchase. Lift bowl or tilt-head, professional grade or home use, which colour, (probably the biggest and most important decision) how big a bowl or motor? So many decisions! I polled the bakers and cooks at school, sent e-mails to friends for their input that I took into full consideration. But in the end, I purchased the very one that I had been admiring for years; a beautiful fire engine red Kitchen Aid Artisan stand mixer with a tilt head. It has a stainless steel bowl and comes with three beaters and a port for the attachments that I am sure to investigating soon.
I brought it home the night before my last day at school. A perfect retirement gift for me. I've had it for six months now and every time I use it I think how I wish I had invested in this years ago! It works beautifully. It is easy to use, easy to clean and looks fabulous on my counter.
It is a bit heavy to move so I had to find a spot that works to store it yet is also where it can be used. The heaviness is actually a bonus as it is solid while in use, so I can do other tasks. I'm looking forward to adding the glass bowl and after I tried making my own pasta dough, I know I want the pasta attachments. I've used it so often already and I love it. I highly recommend!
It does make me wonder though... why do we so often put off what we really want until we can get a reason to give it to ourselves as a gift?
|
I had wanted a stand mixer like this for such a very long time but there was always a reason why that desire was unfulfilled. The fact that I seldom found time to bake and had a perfectly good hand mixer did not justify the expense. And then I was going to retire and I knew that I wanted to use some of my time to bake.
Stand mixers were on sale before Christmas along with a mail-in-rebate from Kitchen Aid. The time had come to fulfill that want.
The most difficult part was committing to which one to purchase. Lift bowl or tilt-head, professional grade or home use, which colour, (probably the biggest and most important decision) how big a bowl or motor? So many decisions! I polled the bakers and cooks at school, sent e-mails to friends for their input that I took into full consideration. But in the end, I purchased the very one that I had been admiring for years; a beautiful fire engine red Kitchen Aid Artisan stand mixer with a tilt head. It has a stainless steel bowl and comes with three beaters and a port for the attachments that I am sure to investigating soon.
I brought it home the night before my last day at school. A perfect retirement gift for me. I've had it for six months now and every time I use it I think how I wish I had invested in this years ago! It works beautifully. It is easy to use, easy to clean and looks fabulous on my counter.
It is a bit heavy to move so I had to find a spot that works to store it yet is also where it can be used. The heaviness is actually a bonus as it is solid while in use, so I can do other tasks. I'm looking forward to adding the glass bowl and after I tried making my own pasta dough, I know I want the pasta attachments. I've used it so often already and I love it. I highly recommend!
It does make me wonder though... why do we so often put off what we really want until we can get a reason to give it to ourselves as a gift?
The most difficult part was committing to which one to purchase. Lift bowl or tilt-head, professional grade or home use, which colour, (probably the biggest and most important decision) how big a bowl or motor? So many decisions! I polled the bakers and cooks at school, sent e-mails to friends for their input that I took into full consideration. But in the end, I purchased the very one that I had been admiring for years; a beautiful fire engine red Kitchen Aid Artisan stand mixer with a tilt head. It has a stainless steel bowl and comes with three beaters and a port for the attachments that I am sure to investigating soon.
I brought it home the night before my last day at school. A perfect retirement gift for me. I've had it for six months now and every time I use it I think how I wish I had invested in this years ago! It works beautifully. It is easy to use, easy to clean and looks fabulous on my counter.
It is a bit heavy to move so I had to find a spot that works to store it yet is also where it can be used. The heaviness is actually a bonus as it is solid while in use, so I can do other tasks. I'm looking forward to adding the glass bowl and after I tried making my own pasta dough, I know I want the pasta attachments. I've used it so often already and I love it. I highly recommend!
It does make me wonder though... why do we so often put off what we really want until we can get a reason to give it to ourselves as a gift?
Friday, 27 May 2016
My Baking Challenge!
Cinnamon Twist Wreath
When I saw this picture in April's Chatelaine, I knew I had to try it. It meant I needed to clear an afternoon or a whole morning but I was so excited to give this a try!
I have made it twice now and will make it again with some embellishment to the recipe--mainly I will make the filling more sugary and more buttery, like really yummy cinnamon buns. The recipe is good as is but it is not decadent, yet.
The first time, I organized it very well--to come out of the oven just before hubby came home from work so that the kitchen, actually the whole house would smell amazing!
I was quite proud of it and was allowing it to cool before plating it and taking a picture so that I could show the difference between the magazine pic and the actual first time attempt. It was nota pintrest fail but the centre of my wreath was very tight. Where I failed though was that I forgot to tell Moe not to touch.
When I returned from getting the serving plate I wanted to use there was a large chunk missing from the wreath and of course plenty of crumbs! It was still warm, and a bit gooey like warm bread...so delish! We skipped the picture and enjoyed the wreath.
On this second attempt, I timed everything so that it would be out of the oven, cooled, on a plate and photographed before anyone else was in the house. This second attempt resulted in a better baked wreath and more even braiding but I still didn`t manage to affix the ends smoothly and my centre was less than perfect but it still tasted great.
Despite the need to practice my braiding and work on how I affix the ends together, the effect is good. This is one of my pictures.
Cinnamon Twist Wreath
When I saw this picture in April's Chatelaine, I knew I had to try it. It meant I needed to clear an afternoon or a whole morning but I was so excited to give this a try!
I have made it twice now and will make it again with some embellishment to the recipe--mainly I will make the filling more sugary and more buttery, like really yummy cinnamon buns. The recipe is good as is but it is not decadent, yet.
The first time, I organized it very well--to come out of the oven just before hubby came home from work so that the kitchen, actually the whole house would smell amazing!
I was quite proud of it and was allowing it to cool before plating it and taking a picture so that I could show the difference between the magazine pic and the actual first time attempt. It was nota pintrest fail but the centre of my wreath was very tight. Where I failed though was that I forgot to tell Moe not to touch.
When I returned from getting the serving plate I wanted to use there was a large chunk missing from the wreath and of course plenty of crumbs! It was still warm, and a bit gooey like warm bread...so delish! We skipped the picture and enjoyed the wreath.
On this second attempt, I timed everything so that it would be out of the oven, cooled, on a plate and photographed before anyone else was in the house. This second attempt resulted in a better baked wreath and more even braiding but I still didn`t manage to affix the ends smoothly and my centre was less than perfect but it still tasted great.
Despite the need to practice my braiding and work on how I affix the ends together, the effect is good. This is one of my pictures.
When I saw this picture in April's Chatelaine, I knew I had to try it. It meant I needed to clear an afternoon or a whole morning but I was so excited to give this a try!
I have made it twice now and will make it again with some embellishment to the recipe--mainly I will make the filling more sugary and more buttery, like really yummy cinnamon buns. The recipe is good as is but it is not decadent, yet.
The first time, I organized it very well--to come out of the oven just before hubby came home from work so that the kitchen, actually the whole house would smell amazing!
I was quite proud of it and was allowing it to cool before plating it and taking a picture so that I could show the difference between the magazine pic and the actual first time attempt. It was nota pintrest fail but the centre of my wreath was very tight. Where I failed though was that I forgot to tell Moe not to touch.
When I returned from getting the serving plate I wanted to use there was a large chunk missing from the wreath and of course plenty of crumbs! It was still warm, and a bit gooey like warm bread...so delish! We skipped the picture and enjoyed the wreath.
On this second attempt, I timed everything so that it would be out of the oven, cooled, on a plate and photographed before anyone else was in the house. This second attempt resulted in a better baked wreath and more even braiding but I still didn`t manage to affix the ends smoothly and my centre was less than perfect but it still tasted great.
Despite the need to practice my braiding and work on how I affix the ends together, the effect is good. This is one of my pictures.
Instructions
- COMBINE yeast with warm water in the bowl of a stand mixer fitted with the dough hook. Let stand until frothy, 10 min. Beat in warm milk, 1/4 cup melted butter and yolks until combined. Add flour, granulated sugar and salt (2). Beat on medium, until dough is smooth and pulls cleanly away from the bottom and sides of bowl, 4 to 6 min. Transfer to a lightly oiled bowl and cover loosely with a damp kitchen towel. Let rest until dough is doubled in size, about 1 hour.
- PREHEAT oven to 325F. Line a baking sheet with parchment. Stir 1/2 cup butter with brown sugar and cinnamon in a small bowl. Beat egg with 1 tbsp water in a small bowl until combined.
- ROLL dough on a lightly floured surface into a 22 × 12 in. rectangle, trimming edges if needed. Spread butter mixture evenly over dough to the edges. With the long edge facing you, tightly roll up dough in jelly roll fashion (3). End roll with seam-side up. Use a sharp knife to cut the log lengthwise in half along the seam (4). Tightly weave the two pieces together, leaving the cut sides exposed. Gently transfer to prepared sheet. Brush a 2-in. portion of one woven end with egg wash (5). Form into a wreath, firmly pinching the egg-washed end underneath the other to seal (6). Cover with same damp kitchen towel and let rise until doubled, 1 more hour.
- BAKE in centre of oven until bread is deep golden, 35 to 40 min. Cool slightly. Dust with icing sugar before serving.
-
- COMBINE yeast with warm water in the bowl of a stand mixer fitted with the dough hook. Let stand until frothy, 10 min. Beat in warm milk, 1/4 cup melted butter and yolks until combined. Add flour, granulated sugar and salt (2). Beat on medium, until dough is smooth and pulls cleanly away from the bottom and sides of bowl, 4 to 6 min. Transfer to a lightly oiled bowl and cover loosely with a damp kitchen towel. Let rest until dough is doubled in size, about 1 hour.
- PREHEAT oven to 325F. Line a baking sheet with parchment. Stir 1/2 cup butter with brown sugar and cinnamon in a small bowl. Beat egg with 1 tbsp water in a small bowl until combined.
- ROLL dough on a lightly floured surface into a 22 × 12 in. rectangle, trimming edges if needed. Spread butter mixture evenly over dough to the edges. With the long edge facing you, tightly roll up dough in jelly roll fashion (3). End roll with seam-side up. Use a sharp knife to cut the log lengthwise in half along the seam (4). Tightly weave the two pieces together, leaving the cut sides exposed. Gently transfer to prepared sheet. Brush a 2-in. portion of one woven end with egg wash (5). Form into a wreath, firmly pinching the egg-washed end underneath the other to seal (6). Cover with same damp kitchen towel and let rise until doubled, 1 more hour.
- BAKE in centre of oven until bread is deep golden, 35 to 40 min. Cool slightly. Dust with icing sugar before serving.
Friday, 22 April 2016
Buttery Pound Cake
I have been really enjoying and using my subscriptions to Chatelaine and Canadian Living. Every month, I seem to grab a couple of recipes from each to try. Usually baking from Chatelaine and cooking from Canadian Living. However, this perfect Pound Cake recipe was at the back of February's Canadian Living.
It is yummy alone but even better served with jam, caramel sauce, chocolate sauce or berries. I am planning on making it to serve with berries, instead of making a shortcake.
It does require lots of beating, but a wonderful recipe if you have a stand mixer to do the work.
- Prep time25 minutes
- Total time2 hours and 45 minutes
- Portion size16 servings
I have been really enjoying and using my subscriptions to Chatelaine and Canadian Living. Every month, I seem to grab a couple of recipes from each to try. Usually baking from Chatelaine and cooking from Canadian Living. However, this perfect Pound Cake recipe was at the back of February's Canadian Living.
It is yummy alone but even better served with jam, caramel sauce, chocolate sauce or berries. I am planning on making it to serve with berries, instead of making a shortcake.
It does require lots of beating, but a wonderful recipe if you have a stand mixer to do the work.
- Prep time25 minutes
- Total time2 hours and 45 minutes
- Portion size16 servings
Ingredients
Preparation
In large bowl, beat butter with sugar until light, fluffy and pale yellow, about 5 minutes. Add 1 egg; beat for 2 minutes, scraping down side. Repeat with remaining eggs, adding 1 at a time. Beat in milk, vanilla and salt until combined (mixture may appear curdled).
Add half of the flour; stir gently just until combined. Repeat with remaining flour. Scrape into parchment paper–line 8- x 4-inch (1.5 L) loaf pan, smoothing top.
Bake in 325°F (160°C) oven until top is golden and cake tester inserted in centre comes out clean, about 1 1/4 hours. Let cool in pan for 20 minutes. Turn out onto rack; let cool completely. Peel off parchment paper. (Make-ahead: Wrap in plastic wrap; store for up to 2 days.)
Great recipe for a weekend. And my mom approved it enthusiastically at Easter.
In large bowl, beat butter with sugar until light, fluffy and pale yellow, about 5 minutes. Add 1 egg; beat for 2 minutes, scraping down side. Repeat with remaining eggs, adding 1 at a time. Beat in milk, vanilla and salt until combined (mixture may appear curdled).
Add half of the flour; stir gently just until combined. Repeat with remaining flour. Scrape into parchment paper–line 8- x 4-inch (1.5 L) loaf pan, smoothing top.
Bake in 325°F (160°C) oven until top is golden and cake tester inserted in centre comes out clean, about 1 1/4 hours. Let cool in pan for 20 minutes. Turn out onto rack; let cool completely. Peel off parchment paper. (Make-ahead: Wrap in plastic wrap; store for up to 2 days.)
Great recipe for a weekend. And my mom approved it enthusiastically at Easter.
Add half of the flour; stir gently just until combined. Repeat with remaining flour. Scrape into parchment paper–line 8- x 4-inch (1.5 L) loaf pan, smoothing top.
Bake in 325°F (160°C) oven until top is golden and cake tester inserted in centre comes out clean, about 1 1/4 hours. Let cool in pan for 20 minutes. Turn out onto rack; let cool completely. Peel off parchment paper. (Make-ahead: Wrap in plastic wrap; store for up to 2 days.)
Great recipe for a weekend. And my mom approved it enthusiastically at Easter.
Wednesday, 6 April 2016
10 Things I learned from making pasta from scratch.
Today it snowed, not just a little but a significant amount. Enough to make it seem like winter was well on its way and you just wanted to stay warm indoors. So I decided it was a perfect day to make pasta from scratch. I had never done this before but ever since I found a how-to article in Canadian Living in January I have been meaning to do it. Note; this was my very first time and I have never watched anyone else do it either. So I really didn't know what I was doing. This is what I learned.
1. Good intentions can wait a long time. Since I've already mentioned that I have been intending to do this since January, it is safe to say that you can put off or at least I can put off a good intention for considerable time.
2. Motivation can come in strange shapes. In this case, Moe (my husband) put aside a small amount of hamburger in the fridge asking me what I could do with it. He was making hamburger patties--something that I can't do because the meat is too cold! I told him I would use it in spaghetti sauce. A great reason to try to make my own spaghetti. And then it snowed today and I was staying in anyways.
3. You can find a video demonstrating almost anything, especially for cooking. The videos are great and they are not only on youtube. In this case I used the Canadian Living video that matched the recipe to demonstrate how to make the pasta dough. http://www.canadianliving.com/food/fresh_pasta_dough.php
4. The video works much faster than you do!! I needed to replay the video so often I lost count. In fact, I replayed it for every tiny step of the process, which was still easier than reading and rereading the recipe to work it out.
5. Watch the video first and follow it. The well in my flour did not hold. I had bits of egg white escaping and sliding down the sides of my well making a dash for freedom at all points. I had to scoop that up repeatedly and that prevented me from breaking the yolks until I had the whites under control. Next time, I follow the video exactly and start with my flour in a bowl so that I can form a perfect egg trapping well.
6. Canadian Living thinks you know stuff you don't know. (To be fair other recipes act like this too) The video was just about making the dough. It wasn't all that clear about telling when you had kneaded the dough sufficiently. ( I got that from another video) and it didn't tell me anything about how to roll and cut the dough. Again other videos for that.
7. The cutter for spaghetti I bought at HomeSense doesn't work even if it is made in Italy. I wanted to try making pasta before I invested in an expensive roller or attachment for my Kitchenaid mixer so I thought I had things well under control by investing in a $5 rolling pin that promised to cut the dough. Haha, maybe it would work for someone who knew what they were doing but not for me.
8. Cutting spaghetti by hand is time consuming but also rather fun. I rolled out my dough until it was almost transparent and then used the supposed cutter--all it did was score the dough rather well. I then used those score lines to cut the dough. Once I tried a tri-fold (most videos demonstrate this method) and then scored and then cut but I still needed to unfold the cut spaghetti and as I worked toward the center, the pieces became less willing to separate. So the next piece I cut it strips of individual spaghetti--I'm glad I had lots of time and patience.
9. It really does taste great!
10. I am going to invest in the attachment for my Kitchenaid since it will roll and cut! I want to make pasta from scratch but I don't want to cut it by hand. The rolling part was actually fun because the dough keeps springing back after you roll it.
Although my adventures in pasta making took up a lot of time, and I did manage to get flour in places it didn't need to be, I still want to do it again. Next time will be so much easier. If anyone wants to try my spaghetti rolling pin let me know.
Today it snowed, not just a little but a significant amount. Enough to make it seem like winter was well on its way and you just wanted to stay warm indoors. So I decided it was a perfect day to make pasta from scratch. I had never done this before but ever since I found a how-to article in Canadian Living in January I have been meaning to do it. Note; this was my very first time and I have never watched anyone else do it either. So I really didn't know what I was doing. This is what I learned.1. Good intentions can wait a long time. Since I've already mentioned that I have been intending to do this since January, it is safe to say that you can put off or at least I can put off a good intention for considerable time.
2. Motivation can come in strange shapes. In this case, Moe (my husband) put aside a small amount of hamburger in the fridge asking me what I could do with it. He was making hamburger patties--something that I can't do because the meat is too cold! I told him I would use it in spaghetti sauce. A great reason to try to make my own spaghetti. And then it snowed today and I was staying in anyways.
3. You can find a video demonstrating almost anything, especially for cooking. The videos are great and they are not only on youtube. In this case I used the Canadian Living video that matched the recipe to demonstrate how to make the pasta dough. http://www.canadianliving.com/food/fresh_pasta_dough.php
4. The video works much faster than you do!! I needed to replay the video so often I lost count. In fact, I replayed it for every tiny step of the process, which was still easier than reading and rereading the recipe to work it out.
5. Watch the video first and follow it. The well in my flour did not hold. I had bits of egg white escaping and sliding down the sides of my well making a dash for freedom at all points. I had to scoop that up repeatedly and that prevented me from breaking the yolks until I had the whites under control. Next time, I follow the video exactly and start with my flour in a bowl so that I can form a perfect egg trapping well.
6. Canadian Living thinks you know stuff you don't know. (To be fair other recipes act like this too) The video was just about making the dough. It wasn't all that clear about telling when you had kneaded the dough sufficiently. ( I got that from another video) and it didn't tell me anything about how to roll and cut the dough. Again other videos for that.
7. The cutter for spaghetti I bought at HomeSense doesn't work even if it is made in Italy. I wanted to try making pasta before I invested in an expensive roller or attachment for my Kitchenaid mixer so I thought I had things well under control by investing in a $5 rolling pin that promised to cut the dough. Haha, maybe it would work for someone who knew what they were doing but not for me.
8. Cutting spaghetti by hand is time consuming but also rather fun. I rolled out my dough until it was almost transparent and then used the supposed cutter--all it did was score the dough rather well. I then used those score lines to cut the dough. Once I tried a tri-fold (most videos demonstrate this method) and then scored and then cut but I still needed to unfold the cut spaghetti and as I worked toward the center, the pieces became less willing to separate. So the next piece I cut it strips of individual spaghetti--I'm glad I had lots of time and patience.
9. It really does taste great!
10. I am going to invest in the attachment for my Kitchenaid since it will roll and cut! I want to make pasta from scratch but I don't want to cut it by hand. The rolling part was actually fun because the dough keeps springing back after you roll it.
Although my adventures in pasta making took up a lot of time, and I did manage to get flour in places it didn't need to be, I still want to do it again. Next time will be so much easier. If anyone wants to try my spaghetti rolling pin let me know.
Tuesday, 5 April 2016
Granola Bowls
Like many people I made some plans about improving my eating habits and getting healthier once I retired. For me, one of those ways to get healthier was to have breakfast everyday, instead of rushing out the door with coffee in hand and maybe something to eat. Toast with peanut butter and banana with maybe a sprinkle of cinnamon or a drizzle of honey was about the height of my workday breakfasts. However, it was often less than that and worst case, it was something at my desk when I got to work. Yuck!
So I have been breakfasting much better--I run through a routine of French toast (my all time favourite breakfast food), steel cut oats (yum!) and omelettes (tomato, cheese, mushrooms, onions, peppers, celery) and maybe a boiled egg or toast with peanut butter and banana for old time sake.
Then I saw this cute recipe for granola bowls in this month's Canadian Living. (I have two other recipes tagged as well) Hmmm. One of my favourite summer breakfasts is to have yogurt with fresh fruit. These edible granola bowls would be perfect to upgrade that choice. Plus they really can act as the bowl!
Super easy to make; however, next time I will make a greater effort to make them look like they do in the magazine. I made the bottoms too thick thinking the yogurt would go right through--it doesn't. I also like more fruit added than what I can put in with short sides and a thick bottom. But I will do this recipe again, because I tried one for breakfast (yogurt, fresh strawberry and banana) and I just finished one for lunch, (yogurt, fresh strawberries and frozen berries with cinnamon sugar). Come on summer, so I can take one of these out onto the deck full of yogurt and fresh fruit!!
Granola Bowls
3 tbsp packed sugar
3 tbsp vegetable oil
3 tbsp liquid honey
2 tsp vanilla
1 3/4 cups large-flake rolled oats
3/4 cup sliced natural (skin-on) almonds (I just used what I had)
3/4 tsp cinnamon
1/4 tsp salt
In small saucepan, combine brown sugar, oil, and honey and cook over medium-high heat, stirring frequently, until sugar dissolves, about 2 minutes. Stir in vanilla. (I found the oil stayed somewhat separate from the sugars.)
In food processor, pulse together oats, almonds, cinnamon, salt and brown sugar mixture until combined but still chunky, about 5 - 6 times.
Press scant 1/2 cup into bottom and up sides of each well of a greased (I didn't do this and it still worked very well) 6 count jumbo muffin pan. (Tip from test kitchen: moisten hands if the granola mixture starts to stick to your fingers as you're pressing into the muffin pan--I should have done this. Also I will try putting in less and then add more so that it would be easier to press around the sides of the muffin wells.)
Bake in 300 F oven until golden, 25-30 minutes. Let cool in pan for 20 minutes. Gently twist granola bowls to loosen from pan; transfer to rack to cool completely. Can be made ahead and stored in an airtight container for up to 5 days.
The bowls are sturdy enough according to Canadian Living to handle scoops of ice cream.
Like many people I made some plans about improving my eating habits and getting healthier once I retired. For me, one of those ways to get healthier was to have breakfast everyday, instead of rushing out the door with coffee in hand and maybe something to eat. Toast with peanut butter and banana with maybe a sprinkle of cinnamon or a drizzle of honey was about the height of my workday breakfasts. However, it was often less than that and worst case, it was something at my desk when I got to work. Yuck!So I have been breakfasting much better--I run through a routine of French toast (my all time favourite breakfast food), steel cut oats (yum!) and omelettes (tomato, cheese, mushrooms, onions, peppers, celery) and maybe a boiled egg or toast with peanut butter and banana for old time sake.
Then I saw this cute recipe for granola bowls in this month's Canadian Living. (I have two other recipes tagged as well) Hmmm. One of my favourite summer breakfasts is to have yogurt with fresh fruit. These edible granola bowls would be perfect to upgrade that choice. Plus they really can act as the bowl!
Super easy to make; however, next time I will make a greater effort to make them look like they do in the magazine. I made the bottoms too thick thinking the yogurt would go right through--it doesn't. I also like more fruit added than what I can put in with short sides and a thick bottom. But I will do this recipe again, because I tried one for breakfast (yogurt, fresh strawberry and banana) and I just finished one for lunch, (yogurt, fresh strawberries and frozen berries with cinnamon sugar). Come on summer, so I can take one of these out onto the deck full of yogurt and fresh fruit!!
Granola Bowls
3 tbsp packed sugar
3 tbsp vegetable oil
3 tbsp liquid honey
2 tsp vanilla
1 3/4 cups large-flake rolled oats
3/4 cup sliced natural (skin-on) almonds (I just used what I had)
3/4 tsp cinnamon
1/4 tsp salt
In small saucepan, combine brown sugar, oil, and honey and cook over medium-high heat, stirring frequently, until sugar dissolves, about 2 minutes. Stir in vanilla. (I found the oil stayed somewhat separate from the sugars.)
In food processor, pulse together oats, almonds, cinnamon, salt and brown sugar mixture until combined but still chunky, about 5 - 6 times.
Press scant 1/2 cup into bottom and up sides of each well of a greased (I didn't do this and it still worked very well) 6 count jumbo muffin pan. (Tip from test kitchen: moisten hands if the granola mixture starts to stick to your fingers as you're pressing into the muffin pan--I should have done this. Also I will try putting in less and then add more so that it would be easier to press around the sides of the muffin wells.)
Bake in 300 F oven until golden, 25-30 minutes. Let cool in pan for 20 minutes. Gently twist granola bowls to loosen from pan; transfer to rack to cool completely. Can be made ahead and stored in an airtight container for up to 5 days.
The bowls are sturdy enough according to Canadian Living to handle scoops of ice cream.
Sunday, 6 March 2016
Banana Cupcakes
Sunday Baking
I love to bake and I find baking on a Sunday, especially relaxing. Maybe it's because usually there are fewer chores and errands to delay and interrupt your sifting and stirring.
If you are like me, you also often have over ripe bananas that you want to use instead of throwing out. I have a great family recipe for banana bread but I've made that so often that I really needed to branch out and try something new.
I discovered these cupcakes in Best Recipes Ever while I was searching for recipes to use up a quart of buttermilk.
If you don't have buttermilk, that's okay. I have made this recipe without buttermilk by substituting sour cream thinned with a little water and once with Greek yogurt. Both times the recipe turned out as well as if I had used the buttermilk.
They are moist, light and fluffy and the family loved them but now they want we to make my regular banana bread again.
Banana Buttermilk Cupcakes
1/2 cup butter, softened
3/4 cup packed brown sugar
1 egg
3/4 cup mashed ripe banana
1 tsp vanilla
1 1/4 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup buttermilk
In large bowl, beat butter with sugar until fluffy; beat in egg.
Beat in banana and vanilla.
Whisk together flour, baking powder, baking soda and salt; stir into butter mixture alternately with buttermilk, making 3 additions of dry ingredients and 2 of buttermilk. Spoon into paper-lined or greased muffin cups.
Bake in 350 degree oven until cake tester inserted in centre comes out clean, 20 to 25 minutes. Let cool.
Are good either plain or with icing.
If you are like me, you also often have over ripe bananas that you want to use instead of throwing out. I have a great family recipe for banana bread but I've made that so often that I really needed to branch out and try something new.
I discovered these cupcakes in Best Recipes Ever while I was searching for recipes to use up a quart of buttermilk.
If you don't have buttermilk, that's okay. I have made this recipe without buttermilk by substituting sour cream thinned with a little water and once with Greek yogurt. Both times the recipe turned out as well as if I had used the buttermilk.
They are moist, light and fluffy and the family loved them but now they want we to make my regular banana bread again.
Banana Buttermilk Cupcakes
1/2 cup butter, softened
3/4 cup packed brown sugar
1 egg
3/4 cup mashed ripe banana
1 tsp vanilla
1 1/4 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup buttermilk
In large bowl, beat butter with sugar until fluffy; beat in egg.
Beat in banana and vanilla.
Whisk together flour, baking powder, baking soda and salt; stir into butter mixture alternately with buttermilk, making 3 additions of dry ingredients and 2 of buttermilk. Spoon into paper-lined or greased muffin cups.
Bake in 350 degree oven until cake tester inserted in centre comes out clean, 20 to 25 minutes. Let cool.
Are good either plain or with icing.
Friday, 19 February 2016
Absolutely yummy and decadent!
There are times when you want the kitchen all to yourself and then there are times when cooking should be shared. Valentine's Day works perfectly for shared cooking. We plan a simple menu; steak, roasted potatoes, salad, wine and add lobster tails if we can.
This Valentine's we added a couple of upgrades courtesy of February's Canadian Living. I made the brandy cream sauce that was included with their recipe for Filet Mignon as well as their recipe for Oven-Roasted Potato Wedges; which is just really tossing wedges of potatoes with olive oil and dried rosemary (I used fresh from my rosemary plant) and then roasting for 25 minutes in a 425 degree oven.
The brandy cream sauce is also very simple. In a tbsp of olive oil saute 1 shallot ( I used a thin celery stalk because I couldn't find shallots) until softened. Add 3 tbsp of brandy and stir cooking until it is reduced by half. Add 3 tbsp of whipping cream and 1/2 tsp of Dijon mustard, salt, pepper and any accumulated steak juices from the pan, cook, stirring until thickened which is about 30 seconds. The sauce is rich, very tasty and was a good addition to the meal.
However, the piece to resistance was the Mini Chocolate Pudding Cakes for Two
The recipe is below. We plan to make this again but will double the recipe for company. Absolutely yummy and decadent! Exactly what you want for a romantic dinner at home.
There are times when you want the kitchen all to yourself and then there are times when cooking should be shared. Valentine's Day works perfectly for shared cooking. We plan a simple menu; steak, roasted potatoes, salad, wine and add lobster tails if we can.
This Valentine's we added a couple of upgrades courtesy of February's Canadian Living. I made the brandy cream sauce that was included with their recipe for Filet Mignon as well as their recipe for Oven-Roasted Potato Wedges; which is just really tossing wedges of potatoes with olive oil and dried rosemary (I used fresh from my rosemary plant) and then roasting for 25 minutes in a 425 degree oven.
The brandy cream sauce is also very simple. In a tbsp of olive oil saute 1 shallot ( I used a thin celery stalk because I couldn't find shallots) until softened. Add 3 tbsp of brandy and stir cooking until it is reduced by half. Add 3 tbsp of whipping cream and 1/2 tsp of Dijon mustard, salt, pepper and any accumulated steak juices from the pan, cook, stirring until thickened which is about 30 seconds. The sauce is rich, very tasty and was a good addition to the meal.
However, the piece to resistance was the Mini Chocolate Pudding Cakes for Two
The recipe is below. We plan to make this again but will double the recipe for company. Absolutely yummy and decadent! Exactly what you want for a romantic dinner at home.
- Prep time10 minutes
- Total time35 minutes
- Portion size2 servings
Ingredients
- 1/4 cup (60 mL) all-purpose flour
- 4 tsp (18 mL) granulated sugar
- 5 tsp (24 mL) cocoa powder, sifted
- 1/4 tsp (1 mL) baking powder
- 1 egg yolk, lightly beaten
- 4 tsp (18 mL) milk
- 2 tsp (10 mL) butter, melted
- 1/2 tsp (2 mL) vanilla
- 2 tbsp (30 mL) semisweet chocolate chips
- 1/3 cup (75 mL) hot water
- 1/4 cup (60 mL) packed brown sugar
- 1/4 cup (60 mL) all-purpose flour
- 4 tsp (18 mL) granulated sugar
- 5 tsp (24 mL) cocoa powder, sifted
- 1/4 tsp (1 mL) baking powder
- 1 egg yolk, lightly beaten
- 4 tsp (18 mL) milk
- 2 tsp (10 mL) butter, melted
- 1/2 tsp (2 mL) vanilla
- 2 tbsp (30 mL) semisweet chocolate chips
- 1/3 cup (75 mL) hot water
- 1/4 cup (60 mL) packed brown sugar
Preparation
In small bowl, whisk together flour, granulated sugar, 2 tsp of the cocoa powder and the baking powder. (Make-ahead: Cover and store for up to 24 hours.) Stir egg yolk, milk, butter and vanilla into flour mixture. Fold in chocolate chips. Divide batter among 2 lightly greased 6-oz (175 mL) ramekins.
In bowl, whisk together hot water, brown sugar and remaining cocoa powder. Pour over batter.
Bake on rimmed baking sheet in 350°F (180°C) oven until firm to the touch, about 18 minutes. Let stand for 10 minutes before serving.
Serve with ice cream or whipping cream. (Grenache, caramel sauce or Dulce de Leche is a nice addition if you don't care about calories!)
I intend to double the recipe and make them for company on Saturday night. I even bought a new set of ramekins.
Monday, 15 February 2016
In small bowl, whisk together flour, granulated sugar, 2 tsp of the cocoa powder and the baking powder. (Make-ahead: Cover and store for up to 24 hours.) Stir egg yolk, milk, butter and vanilla into flour mixture. Fold in chocolate chips. Divide batter among 2 lightly greased 6-oz (175 mL) ramekins.
In bowl, whisk together hot water, brown sugar and remaining cocoa powder. Pour over batter.
Bake on rimmed baking sheet in 350°F (180°C) oven until firm to the touch, about 18 minutes. Let stand for 10 minutes before serving.
In bowl, whisk together hot water, brown sugar and remaining cocoa powder. Pour over batter.
Bake on rimmed baking sheet in 350°F (180°C) oven until firm to the touch, about 18 minutes. Let stand for 10 minutes before serving.
Serve with ice cream or whipping cream. (Grenache, caramel sauce or Dulce de Leche is a nice addition if you don't care about calories!)
I intend to double the recipe and make them for company on Saturday night. I even bought a new set of ramekins.
Monday, 15 February 2016
Venturing into Asian Cuisine
Hope every one had a wonderful Valentine's. This isn't what we had for supper last night, more on that at a later date.
However, we do love Chinese food and have started to branch out into other Asian cuisines as well. I took this recipe from the January edition of Canadian Living and it was a great success despite needing to make some changes (explanation following the original recipe. I had never cooked with Udon noodles before but was able to locate them easily enough at the No Frills in town.
However, we do love Chinese food and have started to branch out into other Asian cuisines as well. I took this recipe from the January edition of Canadian Living and it was a great success despite needing to make some changes (explanation following the original recipe. I had never cooked with Udon noodles before but was able to locate them easily enough at the No Frills in town.
STIR-FRIED SEAFOOD UDON NOODLES
4 tsp vegetable oil
225 g jumbo shrimp (25-30 count) peeled and deveined
225 g jumbo scallops (20-40 count) patted dry
1 tbsp minced peeled fresh ginger
2 cloves garlic, minced
2 pkg (each 200g) fresh udon noodles
4 heads Shanghai bok choy (about 450 g total), cut in 1/2 in (1 cm) thick wedges
2 cups sliced stemmed shiitake mushrooms
1 sweet red pepper, thinly sliced
2 green onions, sliced diagonally in 1/2 inch (1 cm) thick pieces
2 tbsp oyster sauced
1/4 tsp pepper
In large nonstick skillet or wok, heat half of the oil over medium-high heat; cook shrimp and scallops, stirring frequently, just until shrimp are pink and scallops are opaque, about 3 minutes. Remove to plate; set aside.
In same skillet, heat remaining oil over medium-high heat; cook ginger and garlic, stirring, until fragrant, about 1 minute. Add noodles, bok choy, mushrooms, red pepper, green onions and 2/3 cup water; cook, stirring, until noodles are softened, about 4 minutes. Add shrimp, scallops, oyster sauce and pepper; cook, stirring, until combined.
My adaptations:
225 g jumbo shrimp (25-30 count) peeled and deveined
225 g jumbo scallops (20-40 count) patted dry
1 tbsp minced peeled fresh ginger
2 cloves garlic, minced
2 pkg (each 200g) fresh udon noodles
4 heads Shanghai bok choy (about 450 g total), cut in 1/2 in (1 cm) thick wedges
2 cups sliced stemmed shiitake mushrooms
1 sweet red pepper, thinly sliced
2 green onions, sliced diagonally in 1/2 inch (1 cm) thick pieces
2 tbsp oyster sauced
1/4 tsp pepper
In large nonstick skillet or wok, heat half of the oil over medium-high heat; cook shrimp and scallops, stirring frequently, just until shrimp are pink and scallops are opaque, about 3 minutes. Remove to plate; set aside.
In same skillet, heat remaining oil over medium-high heat; cook ginger and garlic, stirring, until fragrant, about 1 minute. Add noodles, bok choy, mushrooms, red pepper, green onions and 2/3 cup water; cook, stirring, until noodles are softened, about 4 minutes. Add shrimp, scallops, oyster sauce and pepper; cook, stirring, until combined.
My adaptations:
I used only shrimps since I did not have scallops in the house, but plenty of shrimp. I just increased the amount of shrimp significantly. I used the type of Bok Choy that was available in the store so I did not need 4 heads. I used regular mushrooms as there were no shiitake mushrooms at the store and I did not use the oyster sauce. But it still turned out very well. We gave the left-overs to a friend to try and he deemed it a great success as well. Moe was sad to see the left-overs go.
I found oyster sauce for when I make it next and will try to ensure I have shiitake mushrooms as well.
Once my husband returned to work on January 4th, I started experimenting with new recipes. The second night of this culinary adventure, I hit a home run with these pork chops, served sliced over rice, accompanied by broccoli and a spinach and vegetable salad. My husband loved their crisp coating and tender center. His best compliment was that he would gladly pay a hundred dollars for a meal like this in a restaurant. Music of course to my ears.
Crispy Japanese-Style Pork Chops
3/4 cup panko bread crumbs
4 tsp vegetable oil
1 green onion, minced
4 boneless pork loin chops (about 450 g total)
1/4 tsp each salt and pepper
1/4 cup all purpose flour
1 egg, lightly beaten
In small skillet, mix bread crumbs with oil; cook ov er medium-high heat, stirring, until golden, 4-5 minutes. Transfer to shallow bowl; stir in green onion. Set aside.
Between plastic wrap or waxed paper, use meat mallet or bottom of heavy pan to flatten pork to 1/2 inch (1 cm) thickness. Sprinkle port all over with salt and pepper. Dredge in flour, shaking off excess. Dip in egg, letting excess drip off. Dredge in bread crumb mixture, pressing to adhere.
Arrange pork on lightly greased rimmed baking sheet. Bake in 425 degree oven, turning once, until just a hint of pink remains inside, about 10 minutes. Broil until crisp, about 1 to 2 minutes. Transfer to rack set over rimmed baking sheet; let rest for 2 minutes. Cut cross wise into strips.
(or serve as a full chop)
The second time I made these I had no green onion so used fresh chopped parsley, left the chops whole and served with a vegetable stir fry. As well the chops had been cut at home from a large pork tenderloin we had purchased for a slow cooker recipe. They were less tender and uniform as the first time but just as delicious.
Full recipe including Sesame Slaw can be found in January 2016 Canadian Living or on their website of recipes.
GET A LIFE--KITCHEN VISION
Since on any work day my husband was home before I was (sometimes hours before I arrived home) he has done most of our weekday cooking for the last five years. He is a good cook and has become more adept and more adventuresome but if I was going to be home all day, then it could be my turn to take over more of the cooking.
I still cooked on weekends and for all major holidays I was in charge of the turkey dinners. I'm also the baker. However, both my cooking and my baking had slipped into a narrow selection of recipes or in some cases no recipe at all just the standard way I had always prepared that type of roast. It was actually quite boring!As part of "vision of my life during retirement" was the goal to bake more and to learn to cook again. It might even be fun as well as useful. Over the years our taste buds have grown up and we have learned to appreciate a wider variety of foods with new spices and different techniques. My cooking seemed routine. The type of cooking I usually did, I found boring. I lose interest and things end up burned. In fact if something is burned or burnt tasting the kids say, mom must be cooking! Yet at one time I had loved to bake and try new recipes.
Moe had started watching the cooking show, Best Recipes Ever (from Canadian Living and CBC) and was PVRing them to share with me. He watched Gordon Ramsey videos and had mastered the perfect steak. He found slow cooker recipes online and created delicious pork tenderloin and chicken recipes. I wanted to catch up.
We ordered the Best Recipes Ever Cookbook from Amazon, I received Better Homes and Garden's Best Comfort Foods as a gift and I brushed off my collection of cookbooks in preparation for the start of my new kitchen adventures in January.
By chance, I bought a copy of January's Canadian Living. (I succumbed to the buy 3 magazines for $10 at the Walmart check out counter--I am seldom in Walmart and seldom break down to that cash grab; but it turned out well.) It was a great purchase!! The first week of January, I tried 3 recipes and two were smash hits and one was going to be great with a little tweak of the spices to our taste. I ended up with a subscription to Canadian Living. Let the cooking adventures begin!
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