Happy Thanksgiving, Canada!

Sorry!

It's all about my stomach today.

And Thanksgiving weekend (in Canada).

Links to three (simple) “fancy” recipes you might want to make this weekend. 

Click on the titles to zip over to each website.  Enjoy!

Easy Plum Tarts

from Dinner With Julie

Puff pastry can fancy up anything!  The only downside is waiting for it to defrost.  Oh, well.  The best part?  Each one took only about 1/4 of a plum, thinly sliced.  Other fruits would work as well. Add a little ice cream or whipping cream...yum!

Braided Sausage Roll

from The Bon Appetit Diaries

In the past, using a similar recipe from The Best of Bridge, this took a loonnnggg time to bake as the filling was raw meat.  Cooking the filling first made this a quick recipe to assemble.  Be sure to follow the directions for putting the roll on a rack!  Try it once following the recipe, but experiment and try it again with your own combination of ingredients.

Maple Scones

from Dinner With Julie

This is a good basic scone recipe with two tablespoons of maple syrup in the dough.  What takes this over the top is the glaze of icing sugar and maple syrup!

Panna Cotta Update

Sorry!

Too late!

All gone!

I mentioned last week that we'd had a lovely dessert a friend made – Panna Cotta, a smooth, creamy, sinfully rich Italian treat. I tried it myself tonight and tested it out at a family gathering. It was a huge success.

This dessert is extremely easy and quick to prep ahead of time. I followed the All Recipes video and recipe directions. Joy of Baking has a very similar version and an excellent video as well. I used six tea cups but wine glasses or ramekins would also work well. Just before serving, I poured a teaspoon or two of raspberry syrup on top and added some fresh raspberries. 

Yum!

June? Where did you go?????

So, tell me. Where exactly did June disappear?

Blink!!

A lot has happened... trips out of town, some minor day surgery, threat (again!!) of evacuation because of rising flood water... but LIFE IS GOOD!

Have a piece of pie. I'm working on my pie crust skills and turned to Julie for help. Crusts are improving!! I've tried butter, but shortening seems to work better. What do you use? Any other secrets for achieving the perfect crust?

For this pie I used 3 cups rhubarb and 2 cups strawberries and increased the cornstarch to 1/4 cup. It's still runnier than I'd like. I keep seeing references to tapioca. Does that do a better job of thickening the juices?

Ttyl,

Maggie

PS  Oh, my!!! In honour of Canada Day tomorrow, Julie's baking Maple Bacon Butter Tarts... Life can't get any better!  : )

Chocolate Cake

It just occurred to me that today is Thursday.  The weekend is just around the corner.  : )

This little recipe might be what you're looking for if you need to bake a dessert this weekend.  Epicurious credits Leigh McLean and Sweet Dreams Bakery in Memphis.  It was in the September, 1995 issue of Bon Appetit and, since then, you can find it online on multiple blogs. 

Chocolate cake - simple, quick, easy and good.  This recipe doesn't use milk or eggs which is great if your friends are vegan or lactose intolerant.  It's also a very versatile recipe and can be baked multiple ways.  I've baked this cake twice in the past month - once as cupcakes for picnic birthday and last weekend for Father's Day.  

Chocolate Cake

3 cups flour

2 cups sugar

1/2 cup cocoa powder

2 teaspoons baking soda

1/2 teaspoon salt

Mix together in mixing bowl.

2 cups cold water

1 cup corn oil

1 tablespoon vanilla

Add wet ingredients and mix.

Grease and flour pans.

(I also use parchment paper.)

Bake at 350 degrees for 25 - 35 minutes.

NOTES:

*** cupcakes - 22 minutes / 28 large cupcakes

*** two 9-inch round pans - 35 minutes

You can also try:

- three 8-inch round pans

- 9x13 rectangle pan plus one 8-inch round

- two 8-inch square pans or 7x11 rectangle pans

- 10x15 jelly roll pan

If you'd like to reduce this recipe, the University of Nebraska - Lincoln has a great one-page PDF you can print out that tells you what measurements to use if you want to make just 1/3 or 1/2 of a recipe.

Rhubarb Sorbet

Rhubarb Sorbet
adapted from Bon Appetit, 1995

Just back from an unexpected trip...

...to a VERY wild garden...

...and SO MUCH RHUBARB!

After some searching, I discovered a very simple recipe for Rhubarb Sorbet on Epicurious.  It's a creation of Chef Bryan Webb and was first published in Bon Appetit in 1995.  

Here's my version (modified from the original)... 

I was very pleased with the results and will definitely try this again!

Rhubarb Sorbet

1 cup plus 2 tablespoons sugar

1 cup water

juice of 1/2 a lemon

In medium saucepan, dissolve sugar and bring to a boil.

1 pound finely chopped rhubarb (about 4 cups)

Add rhubarb and simmer for 10 - 15 minutes.

Puree in blender; refrigerate until cold.

Follow directions to process in ice cream maker.

Freeze.  Will keep for several days.

Serve small portions with a simple square or sugar cookie.

Check out Weekend Potluck # 71
for this recipe and many other tasty treats!

Easter Meringues

Today I have a great little recipe to share - perfect for Easter! 

The original idea came from a newspaper article I clipped a number of years ago.  It uses few ingredients, can be made ahead and is easily transported if you need something special to take to a potluck.  

Start by making these little meringue cookies. 

Mini Meringues

4 egg whites

1/2 teaspoon cream of tartar

1/2 teaspoon vanilla extract

Use an electric mixer with a large bowl.

Beat until the whites are foamy.

1 cup sugar

Continue to beat as you very slowly add the sugar.

Beat until thick and glossy.

Use a teaspoon to make small mounds of meringue 

on parchment lined baking sheet.

To make nest shape, dip finger in water, then 

make  indent in meringue.  Repeat for each cookie.

Bake at 200 degrees for 90 minutes.

These little cookies can be made in advance and stored in a sealed container at room temperature.  Four egg whites will make about 60 tiny cookies.

The original recipe calls for lemon curd - just add a tiny teaspoon of filling in each cookie.  If you like meringues crisp, fill just before serving.  If you like them soft, fill a few hours ahead of time.

Don't they look like little fried eggs?  LOL  They'd be a fun addition to a brunch table!!

Today I added some little Cadbury mini-eggs to make Easter nests, but you could do just about anything with these meringues...whipped cream and fruit (mini Pavlova) or a red fruit or jam filling for Christmas...lots of possibilities!!

You can find this recipe and many other great treats at Weekend Potluck # 59

# 56 Chocolate Peanut Butter Squares

From my recipe book... February, 1992!  Super easy and tasty! 

1 cup icing sugar

1 cup graham wafer crumbs

1/2 cup smooth peanut butter

1/4 cup plus 1 tablespoon melted margarine or butter

Use a mixer to combine thoroughly.

Press into a 7 x 11 pan.

1 cup milk chocolate chips

Melt in microwave: 20 seconds on high, stir; 

20 - 30 seconds more, stir again.

Spread over peanut butter layer.  Chill.

Remove from refrigerator 10 minutes before 

cutting into squares. 

Note: This recipe can be doubled - use a 9 x 13 pan.

Check out Weekend Potluck # 41 for more recipes 
try this weekend!

Need a super simple dessert idea? Crepes are a great solution!

We don't have dessert too often, but sometimes we just feel like something sweet.  Crepes are the perfect solution.  I always have the ingredients on hand and they can be made on the spur of the moment.  

This is a simple recipe I've used for years.  It brings back memories of Paris where they can be purchased from street vendors - freshly made in front of you with a splash of lemon juice and sprinkle of sugar, then folded in four.  

Crepes for Two

1 egg

1/2 cup flour

1/2 cup milk

2 tsp. oil

Beat egg.

Add flour, milk and oil.  Continue beating.  

Mixture should pour easily and be about the consistency of a cream soup. Add a bit more milk if required.

Heat a non-stick pan until quite hot.  

Holding pan in air, pour 1/4 cup of batter onto surface.  

Rotate pan so batter swirls around into a large circle.  When batter no longer moves, place pan on stove for 1-2 minutes.  Check underside. When nicely browned, flip for 30 seconds.

Makes four small crepes.

Serve with lemon juice and a sprinkle of sugar. Fold in four.

OR...

Set up a buffet of fillings: different kinds of ice cream, whipped cream, chocolate and caramel sauces, maple syrup, sliced bananas, a bowl of berries...  

This can be a relaxed, very social "gather around in the kitchen" type dessert - lots of fun!  

Crepes for Six

3 eggs

1  1/2 cups flour

 1  1/2 cups milk

2 tablespoons oil

Weekend Potluck #39

# 40 Crockpot Applesauce - perfect recipe for kids to try!

There's nothing that smells better than Crockpot Applesauce!  And, it's so easy to make!

With apples in season, we made this easy dessert last night.  

There are many, many versions on the Internet.  Here's what I decided to try:

8 apples (Spartan & Royal Gala)

1 tablespoon cinnamon

1/4 cup brown sugar

zest and juice from 1 lemon

Peel, core and slice apples into thin segments.  

Mix all ingredients together in crockpot.  

Cook on low for 4-5 hours.

Serve as is or mash into a sauce.

Serve plain or with vanilla ice cream or whipped cream.

Serves 4-6.

# 21 Sex in a Pan

Yesterday, we had a "mid-century" theme meal that included tomato aspic and this tasty dessert:

1  1/2  cups flour

3/4  cup melted butter   

1/2  cup chopped pecans

Mix.  Spread in a 9 x 13 pan.  Bake 20 minutes at 375.  Cool.

8 oz. cream cheese

1 cup icing sugar

1 cup Cool Whip (buy large container)

Mix well.  Spread over first layer.

1 large pkg. instant chocolate fudge pudding

3 cups milk

Beat 2 minutes at low speed.  Spread over second layer.  Finish by spreading the rest of the Cool Whip over top. Serves 15 - 18.

Chocolate Chip Cookies

After how many years, I treated myself to a new mixer!  With company in the house, I decided to make some chocolate chip cookies and test out the mixer at the same time.  This recipe is an old favourite from a western Canadian cookbook first published in 1988.  Jean Pare has published more cookbooks than probably anyone else in Canada.  The recipes are simple, dependable and good.  I've been disappointed only a few times over many years.  Each book has its own focus.  This recipe is from her COOKIES book. The original version has nuts, but I don't include those.  Here's a picture of Jean...

1 cup butter or margarine, softened
1  1/2   cups brown sugar, packed
2 eggs
1 tsp. vanilla

Cream the butter and brown sugar.  Beat in the eggs and vanilla.

2 cups all-purpose flour
1/4 cup cornstarch
3/4 tsp. salt
1 tsp. baking soda
2 cups chocolate chips (I use milk chocolate.)

Stir in the dry ingredients, then add the chocolate chips.  Drop by spoonfuls onto a greased baking sheet.  Bake at 350 degrees for 15 minutes.

Mini Dessert Hunt

I love dessert, but not the calories, so I decided to cruise around and find some miniature dessert ideas this morning.  Here's an idea from Marilyn at 4 You With Love.  Shaker Lemon Mini Cheesecakes!  I've made mini cheesecakes with vanilla wafers in a muffin tin before.  Topped with cherry pie filling, they're tasty and popular at Christmas.  Marilyn's idea of paper thin lemon slices and sugar left over night and then boiled up into a delicious lemony topping was appealing.  With some fresh berries on the side, this would be a great summer dessert.  Check out Marilyn's recipe, complete with pictures, using the link below.

Shaker Lemon Mini Cheesecakes

Saskatoon Bread Pudding

Looking for some comfort food that's easy and quick to make? Try this recipe for bread pudding.  I've used Saskatoons, but other fruit could easily be substituted. 


Heat oven to 325 degrees; grease an 8x8 inch pan.


2  eggs
1 1/2 tablespoons butter, melted
1 tablespoon vanilla
1 1/4 cups milk
1 cup sugar


Beat eggs well.  Stir in melted butter, vanilla and milk.  Add sugar and beat well.


Fill pan with cubed bread.  I used 2/3 of a whole wheat baguette.  Pour egg mixture over bread and allow to soak for 30 minutes.  Add 1 cup of Saskatoons. Bake for 60 - 80 minutes, uncovered.


Cut into 9 pieces and serve with ice cream.


Excellent warm or cold.  Enjoy!