Monday, December 1, 2008
Sunday, November 30, 2008
2/3 c. butter or margarine, softened
1 1/2 c. old-fashioned rolled oats
1 1/2 c. all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 pkg. sweetened dried cranberries (about 1 1/2 cups)
2/3 c. white or semi-sweet chocolate chips(optional)
Preheat over to 375 degrees F (190 C). Using electric mixer, beat sugar and butter until light and fluffy. Add eggs; mix well.
Combine oats, flour, baking soda and salt in a separate bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in Craisins and chocolate chips.
Drop by rounded tablespoons onto ungreased cookie sheets. Bake for 10 minutes or until golden brown.
Makes 2 dozen large cookies.
These are really good. I didn't put the chocolate chips in.
Saturday, November 22, 2008
Friday, November 21, 2008
Here is a cake that is popular around here. Though I must add, I have never made it! This is Daves' specialty and is a hit at home and is requested at the Firehall.
7 egg yolks
8 egg whites
1 cup granulated sugar, divided
1/2 cup cake flour
1 tsp. baking powder
1/4 tsp. cream of tartar
1/2 tsp. vanilla
1 cup finely chopped pecan
500 ml whipping cream
3 tbsp. icing sugar
1 tsp. vanilla
250 ml whipping cream
3 tbsp butter
1 1/2 cups brown sugar
Oil bottom of a 10-inch tube pan; set aside. Preheat over to 325
In a large bowl, beat egg whites until almost stiff. Add cream of tartar and very gradually add 1/2 cup of the sugar
In another bowl, beat egg yolks until light; add remaining sugar and vanilla. Fold yolk mixture into whites; then fold in flour and baking powder. Fold in nuts by hand.
Pour batter into prepared pan and bake 1 hour 15 minutes. Remove from oven and invert to cool. When cool, remove from pan and slice cake in two or three equal layers.
Filling: Whip the 500 ml of cream, sweetening with sugar and vanilla. Spread between layers and over top and sides of torte.
Sauce: Bring 250 ml. of cream, butter and brown sugar to a boil in saucepan. Remove from heat and cool.
Just before serving, drizzle some sauce over torte. Serve remaining sauce on the side.
Tuesday, November 18, 2008
Monday, November 10, 2008
Sunday, November 9, 2008
2 lbs. Yukon Gold potatoes (peeled and cut in chunks)
Salt and freshly ground pepper
1/4 cup of olive oil
3 egg yolks
5 egg whites
1/4 cup roasted garlic
1 tbsp. chopped chives
Place potatoes in cold salted water and bring to boil Boil until tender (about 10 to 15 minutes). Drain potators and return to pot. Place on turned-off burner for a minute to dry out.
Preheat oven to 400 degrees F.
Whisk potatoes with an electric beater until smooth and without lumps. Season well with salt and pepper. Beat in oil and egg yolks.
Beat egg whites until stiff in a separate bowl with clean beaters. Fold egg whites and garlic into potato mixture.
Oil six 1-cup individual souffle dishes. Divide potatoes between disheds and bake for 20 minutes until potatoes have risen and are hot. Sprinkle with chives and serve in souffle dishes.
Serves 6. (This recipe is from Food and Drink - Spring 2007)
Kim what a great idea! Thanks.
Here's a challenge ladies. Here it is Sunday morn and I'm planning on making a nice Sunday supper meal. Took out the beef roast to thaw, and trying to think of something new to go with it. I'm going to try carrots done with a middle eastern glaze, and then comes the potato.
I'm soooo tired of mashed potatos. Any suggestions on what we could do to give this veggie new life - and don't say scalloped! So there's the challenge!
My potato peeler and I happily wait for some inspiration!
Saturday, November 8, 2008
Friday, November 7, 2008
After making a great pasta dish, I thought that it would be really cool if there could be a place that I could post it, and a place where others could post things as well to share different ideas. This could be where we share recipes, tips, ideas that we might be interested in. To begin, here is a really delicious pasta that you might like to try:
Penne with Roasted Squash and Sausage
2 hot Italian sausages, casing removed
1 small onion, sliced and sauteed
1 cup acorn squash, baked and peeled
2 cloves of garlic, roasted
1/4 cup extra virgin olive oil
1 tsp balsamic vinegar
2 cups cooked penne
8 leaves fresh sage, chopped
1/4 cup feta cheese, crumbled
Slice sausage open and saute the meat until browned, breaking it apart in the process. Set aside.
To a blender or food processor, add sauteed onions, baked squash and roasted garlic. Puree. With blender running, add olive oil and balsamic vinegar, and blend until smooth. When finished it should have the consistency of a tomato sauce; if the puree seems too thick, add about 2 tbsp of water to thin it out. Transfer sauce to a medium saute pan.
Add the cooked pasta to contents of the saute pan, stir together and heat. Season with salt and pepper to taste, and stir in chopped sage. Top with sausage and crumbled feta and serve. (Serves 2 - adjust to feed as many as you need).
Recipe from Best Health Magazine, Nov/Dec 2008
It was a nice change, and something you might find in a nicer restaurant. I tried to talk flavours with Dom, but he really doesn't care much for dissecting the food - that's why I wanted to share it here - lol.