1 cooked acorn squash
3 leeks
3 stalks celery
1 potato
4 oz cream cheese
salt and pepper to taste
Chop leeks, celery and potato and boil in salted water.
Blend cooked squash, boiled vegetales and enough liquid to get desired soup consistency
Blend in cream cheese
Puree all in food processor and add salt and pepper to taste.
ENJOY!
Sunday, 30 October 2011
Friday, 28 October 2011
Baguettes
2 cups water
2 tbsps butter
1 1/2 tbsps sugar
1 tbsp salt
1 pkg active dry yeast
6-6 1/2 cups all purpose flour
1 tsp cornstarch dissolved in 2/3 cup water
In a pan combine water, butter, sugar and salt. Heat and stir until butter almost melted and salt and sugar dissolved
Pour into a large bowl and stir in yeast and let stand until bubbly - about 15 minutes
Beat in about 5 1/2 cups of the flour to form a stiff dough
Turn dough out onto floured board or counter top and knead until smooth and satiny - about 5-20 minutes, adding flour as needed to prevent sticking.
Turn dough over in a greased glass or oven wear bowl, cover and let rise in a warm [;ace until doubled - about 1-1 1/2 hours
Punch dough down and divide into three equal pieces
On a lightly floured board form one piece of dough into a smooth log by gently kneading and rolling the dough back and forth until it is about 10-12 inches long.
For a smooth well shaped loaf, press a trench lengthwise down the centre of the dough and fold the dough in half lengthwise along trench. With a gentle kneading motion, seal along edge by pressing against fold with heel of hand, rolling and pushing sealed edge underneath.
With palms of hands on centre of loaf, begin rolling it back and forth rapidly, gently pulling from caenter to ends as you slide your hands toward ends until loaf is about 18-20 inches long.
Place one or more loaves diagonally across a greased baking sheet, cover and let rise in oven with light on until puffy but not doubled - about 15 minutes.
If only baking one loaf at a time, wrap others separately in plastic wrap and place in frig.
In a pan heat cornstarch and water to boiling and cool slightly. Brush entire loaf with mixture and then with a sharp floured knife cut slashes across loaf about 1/2inch deep at 2 inch intervals along the loaf.
Bake in a 375 degree oven with rack in middle of oven for 15 minutes then brush loaf again and bake for 15 more minutes and again brush with cornstarch mixture and bake for about 10 more minutes or until loaf is golden brown and sounds hollow when tapped.
Cool on rack.
Then cook consecutive loafs and give a bit longer for rising for each consecutive loaf.
I keep second and third loaves in frig up to one week after making but they do not rise as much thus making a smaller but still tasty baguette.
ENJOY!
2 tbsps butter
1 1/2 tbsps sugar
1 tbsp salt
1 pkg active dry yeast
6-6 1/2 cups all purpose flour
1 tsp cornstarch dissolved in 2/3 cup water
In a pan combine water, butter, sugar and salt. Heat and stir until butter almost melted and salt and sugar dissolved
Pour into a large bowl and stir in yeast and let stand until bubbly - about 15 minutes
Beat in about 5 1/2 cups of the flour to form a stiff dough
Turn dough out onto floured board or counter top and knead until smooth and satiny - about 5-20 minutes, adding flour as needed to prevent sticking.
Turn dough over in a greased glass or oven wear bowl, cover and let rise in a warm [;ace until doubled - about 1-1 1/2 hours
Punch dough down and divide into three equal pieces
On a lightly floured board form one piece of dough into a smooth log by gently kneading and rolling the dough back and forth until it is about 10-12 inches long.
For a smooth well shaped loaf, press a trench lengthwise down the centre of the dough and fold the dough in half lengthwise along trench. With a gentle kneading motion, seal along edge by pressing against fold with heel of hand, rolling and pushing sealed edge underneath.
With palms of hands on centre of loaf, begin rolling it back and forth rapidly, gently pulling from caenter to ends as you slide your hands toward ends until loaf is about 18-20 inches long.
Place one or more loaves diagonally across a greased baking sheet, cover and let rise in oven with light on until puffy but not doubled - about 15 minutes.
If only baking one loaf at a time, wrap others separately in plastic wrap and place in frig.
In a pan heat cornstarch and water to boiling and cool slightly. Brush entire loaf with mixture and then with a sharp floured knife cut slashes across loaf about 1/2inch deep at 2 inch intervals along the loaf.
Bake in a 375 degree oven with rack in middle of oven for 15 minutes then brush loaf again and bake for 15 more minutes and again brush with cornstarch mixture and bake for about 10 more minutes or until loaf is golden brown and sounds hollow when tapped.
Cool on rack.
Then cook consecutive loafs and give a bit longer for rising for each consecutive loaf.
I keep second and third loaves in frig up to one week after making but they do not rise as much thus making a smaller but still tasty baguette.
ENJOY!
Sunday, 23 October 2011
Oatmeal/Raisin Cookies
1 cup softened butter
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp vanilla
1 1/2 cups all purpose flour
1 tsp baking soda
1 tsp cinnamon (may want to double this)
1/2 tsp salt
3 cups quick cooking oatmeal
1 cup raisins or craisins or other dried fruit
2 cups pecans if desired
Heat oven to 350 degrees
Beat together butter and sugars until creamy
Add eggs and vanilla and beat well
Add combined flour, baking soda, cinnamon and salt and mix well
Stir in oats and raisins and nuts if desired and mix well
Refrigerate batter after rolling it into long 18 inch roll and wrapping in plastic wrap
When chilled, unwrap and slice and bake on ungreased cookie sheet about 10-12 minutes
ENJOY1
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp vanilla
1 1/2 cups all purpose flour
1 tsp baking soda
1 tsp cinnamon (may want to double this)
1/2 tsp salt
3 cups quick cooking oatmeal
1 cup raisins or craisins or other dried fruit
2 cups pecans if desired
Heat oven to 350 degrees
Beat together butter and sugars until creamy
Add eggs and vanilla and beat well
Add combined flour, baking soda, cinnamon and salt and mix well
Stir in oats and raisins and nuts if desired and mix well
Refrigerate batter after rolling it into long 18 inch roll and wrapping in plastic wrap
When chilled, unwrap and slice and bake on ungreased cookie sheet about 10-12 minutes
ENJOY1
Vinaigrette Salad Dressing
4 cloves garlic
1/2 tsp dijon mustard
2 tbsp balsamic vinegar
6 tbsp olive oil
salt and pepper to taste
Mix all and enjoy over mixed spring greens
ENJOY1
1/2 tsp dijon mustard
2 tbsp balsamic vinegar
6 tbsp olive oil
salt and pepper to taste
Mix all and enjoy over mixed spring greens
ENJOY1
Dale's Cheddar and Red Pepper Jelly Mini Tarts
2 cups shredded old cheddar cheese
1/2 cup softened butter
1/4 tsp cayenne pepper
1 cup all purpose flour
Red Pepper jelly 3:1 mixed with raspberry jam/jelly enough for about 24 tsps of filling
Beat together cheese, butter and pepper. Stir in flour until forms a dough. Shape into 24 balls and place each ball in mini muffin tin. Press ball with something small that fits ie. bottom of round wine stopper or bottom of shot glass so sides form up in tart shape.
Fill tarts with jelly mixture.
Bake for 10 minutes in 400 degree oven.
ENJOY!
1/2 cup softened butter
1/4 tsp cayenne pepper
1 cup all purpose flour
Red Pepper jelly 3:1 mixed with raspberry jam/jelly enough for about 24 tsps of filling
Beat together cheese, butter and pepper. Stir in flour until forms a dough. Shape into 24 balls and place each ball in mini muffin tin. Press ball with something small that fits ie. bottom of round wine stopper or bottom of shot glass so sides form up in tart shape.
Fill tarts with jelly mixture.
Bake for 10 minutes in 400 degree oven.
ENJOY!
Broccoli Salad
3-4 cups broccoli flowerettes
1 pound bacon cooked and crumbled
1 cup shredded cheddar cheese
1 cup sliced mushrooms
Diced red onion to taste
DRESSING
1 cup mayonnaise
2 tsp sugar
1 tsp white vinegar Mix All
Mix all salad ingredients and add dressing before serving. Mix well.
ENJOY!
1 pound bacon cooked and crumbled
1 cup shredded cheddar cheese
1 cup sliced mushrooms
Diced red onion to taste
DRESSING
1 cup mayonnaise
2 tsp sugar
1 tsp white vinegar Mix All
Mix all salad ingredients and add dressing before serving. Mix well.
ENJOY!
Cheese Sauce
2tbsp butter
2 tbsp flour
1 cup milk
1/4 tsp salt
1/8 tsp pepper
1/2 -1 cup shreadded cheese
Melt butter, stir in flour and add rest of ingredients stirring constantly until smooth and thickened
Use over steamed vegetables
ENJOY!
2 tbsp flour
1 cup milk
1/4 tsp salt
1/8 tsp pepper
1/2 -1 cup shreadded cheese
Melt butter, stir in flour and add rest of ingredients stirring constantly until smooth and thickened
Use over steamed vegetables
ENJOY!
Wednesday, 19 October 2011
Sugar and Spice Muffins
1 3/4 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1/3 cup vegetable oil
3/4 cup white sugar (first amount)
1 egg
3/4 cup milk
AFTER BAKING
2/3 cup melted butter or margarine
3/4 cup white sugar (second amount)
1 tsp cinnamon
Sift together flour, baking powder, salt and nutmeg
Beat oil, first sugar, egg and milk
Add this mixture to dry ingredients
Stir to blend
Fill 12 greased muffin cups 1/3 full of batter ( no muffin cups) and bake 15 min at 350
When baked remove immediately from pans
Melt butter in saucepan or microwave
While muffins still hot dip them in melted butter and dredge in second white sugar and cinnamon mixture.
ENJOY!
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1/3 cup vegetable oil
3/4 cup white sugar (first amount)
1 egg
3/4 cup milk
AFTER BAKING
2/3 cup melted butter or margarine
3/4 cup white sugar (second amount)
1 tsp cinnamon
Sift together flour, baking powder, salt and nutmeg
Beat oil, first sugar, egg and milk
Add this mixture to dry ingredients
Stir to blend
Fill 12 greased muffin cups 1/3 full of batter ( no muffin cups) and bake 15 min at 350
When baked remove immediately from pans
Melt butter in saucepan or microwave
While muffins still hot dip them in melted butter and dredge in second white sugar and cinnamon mixture.
ENJOY!
Thursday, 13 October 2011
Chicken Strips
Raw chicken breasts cut into strips
2 eggs beaten with fork
cracker crumbs mixed with dried basil, salt, pepper, and grated parmesan cheese to taste
Coat raw chicken strips with egg then dip in cracker mixture and cook at 350 on slightly greased cookie sheet until brown.
Serve with liquid honey, honey mustard dressing or bleu cheese dressing for dipping,
ENJOY!
2 eggs beaten with fork
cracker crumbs mixed with dried basil, salt, pepper, and grated parmesan cheese to taste
Coat raw chicken strips with egg then dip in cracker mixture and cook at 350 on slightly greased cookie sheet until brown.
Serve with liquid honey, honey mustard dressing or bleu cheese dressing for dipping,
ENJOY!
Waffles
3 eggs
1 cup milk
1/2 cup melted butter or margarine
1 tbsp vanilla
2 cups flour
1/2 tsp salt
1 tbsp baking powder
2 tsp sugar
Beat whole eggs in a bowl until thick
Beat in milk and melted butter
Combine remaining ingredients and stir into egg mixture and beat well.
Bake in waffle iron and serve with maple syrup
ENJOY!
1 cup milk
1/2 cup melted butter or margarine
1 tbsp vanilla
2 cups flour
1/2 tsp salt
1 tbsp baking powder
2 tsp sugar
Beat whole eggs in a bowl until thick
Beat in milk and melted butter
Combine remaining ingredients and stir into egg mixture and beat well.
Bake in waffle iron and serve with maple syrup
ENJOY!
Chocolate Yum Yum Cookies
2 cups white sugar
1/2 cup milk
6 tbsp cocoa
1/2 cup butter
Pinch of salt
1 cup fine coconut
1 tsp vanilla
3 small cups rolled oats
Mix sugar, milk, cocoa, butter and salt in saucepan and bring to boil for one minute.
Remove from stove and add 1 cup fine coconut, 1 tsp vanilla and 3 small cups rolled oats.
Drop from tbsp onto waxed paper and place in frig until cool
ENJOY!
1/2 cup milk
6 tbsp cocoa
1/2 cup butter
Pinch of salt
1 cup fine coconut
1 tsp vanilla
3 small cups rolled oats
Mix sugar, milk, cocoa, butter and salt in saucepan and bring to boil for one minute.
Remove from stove and add 1 cup fine coconut, 1 tsp vanilla and 3 small cups rolled oats.
Drop from tbsp onto waxed paper and place in frig until cool
ENJOY!
Eggs Benedict with Hollandaise sauce
SAUCE
Melt 1/2 pound butter and set aside
Over double boiler cook 5 egg yolks and about 3 oz white wine whisking constantly
until they form frothy, soft peaks. Add butter and continue to whisk and also add a dash of lemon juice.
Pour sauce over english muffin layered with slice of ham and poached egg and place under broiler to brown.
ENJOY!
Melt 1/2 pound butter and set aside
Over double boiler cook 5 egg yolks and about 3 oz white wine whisking constantly
until they form frothy, soft peaks. Add butter and continue to whisk and also add a dash of lemon juice.
Pour sauce over english muffin layered with slice of ham and poached egg and place under broiler to brown.
ENJOY!
Easy Lemon Loaf
One small package lemon jello in one cup hot water and let cool
In large bowl lightly beat 4 eggs with a pinch of salt and 3/4 cup oil
Add lemon jello and one lemon cake mix and beat about 4 minutes
Pour into 2 small loaf pans (greased)
Cook 45 minutes at 350 degrees
Drizzle while warm with one cup icing sugar mixed with 1/4 cup lemon juice
ENJOY!
In large bowl lightly beat 4 eggs with a pinch of salt and 3/4 cup oil
Add lemon jello and one lemon cake mix and beat about 4 minutes
Pour into 2 small loaf pans (greased)
Cook 45 minutes at 350 degrees
Drizzle while warm with one cup icing sugar mixed with 1/4 cup lemon juice
ENJOY!
Friday, 7 October 2011
Easy Bleu Cheese Dip/Dressing
1 cup mayonnaise
2 tbsps buttermilk (1 tbsp white vinegar in 1 cup milk works to make your own buttermilk)
1 tbsp crumbled bleu cheese
1/8 tsp coarse ground black pepper
1/8 tsp garlic powder
1/8 tsp onion powder ( I don't include this)
Mix all by hand in a small bowl until smooth.
Cover and chill 30 minutes before serving
ENJOY!
2 tbsps buttermilk (1 tbsp white vinegar in 1 cup milk works to make your own buttermilk)
1 tbsp crumbled bleu cheese
1/8 tsp coarse ground black pepper
1/8 tsp garlic powder
1/8 tsp onion powder ( I don't include this)
Mix all by hand in a small bowl until smooth.
Cover and chill 30 minutes before serving
ENJOY!
Tuesday, 4 October 2011
Sharon's Chocolate Chip Cookies (without oatmeal)
Cream thoroughly
1/2 cup shortening
1/2 cup sugar
1/4 cup lightly packed brown sugar
Add
1 beaten egg
1 tsp vanilla
Beat thoroughly
Blend together and then add to creamed mixture
1 cup flour
1/4 tsp baking soda
1/2 tsp salt
Combine well and fold in 1 cup chocolate chips
Spoon onto baking sheet
Bake 10 minutes at 350 degrees
ENJOY!
1/2 cup shortening
1/2 cup sugar
1/4 cup lightly packed brown sugar
Add
1 beaten egg
1 tsp vanilla
Beat thoroughly
Blend together and then add to creamed mixture
1 cup flour
1/4 tsp baking soda
1/2 tsp salt
Combine well and fold in 1 cup chocolate chips
Spoon onto baking sheet
Bake 10 minutes at 350 degrees
ENJOY!
Saturday, 1 October 2011
Zucchini Bread
3 eggs
2 cups sugar
1 cup oil
1 tbsp vanilla
2 cups grated zucchini
3 cups all purpose flour
1 tsp salt
1 tsp soda
1/2 tsp baking powder
1 tbsp cinnamon
1 cup chopped nuts or raisins if desired
Beat eggs until light and fluffy. Slowly add sugar, oil and vanilla. Add zucchini and dry ingredients. Add nuts or raisins. Bake in 3 well greased loaf pans at 325 degrees for 1 hour . Cool and turn out.
ENJOY!
2 cups sugar
1 cup oil
1 tbsp vanilla
2 cups grated zucchini
3 cups all purpose flour
1 tsp salt
1 tsp soda
1/2 tsp baking powder
1 tbsp cinnamon
1 cup chopped nuts or raisins if desired
Beat eggs until light and fluffy. Slowly add sugar, oil and vanilla. Add zucchini and dry ingredients. Add nuts or raisins. Bake in 3 well greased loaf pans at 325 degrees for 1 hour . Cool and turn out.
ENJOY!
Quick Cinnamon Buns
2/3 cup butter at room temperature
1 cup lightly packed brown sugar
1/2 tsp cinnamon
2 cups all purpose flour
4 tsps baking powder
1 tsp salt
1/2 cup shortening
1 cup milk
1 cup chopped pecans if desired
Grease 12 muffin cups. Mix butter, sugar and cinnamon together and set aside. Using fork stir flour, baking powder, and salt in a bowl until blended. Cut in shortening with two knives until mixture resembles coarse meal. Add milk. Turn onto floured counter. Gently knead ten times. Using floured rolling pin, roll into 9 inch square about 1/3 inch thick. Spread with butter mixture. Sprinkle with nuts. Roll jelly roll style. Slice into 3/4 inch pinwheels and place cut side down in cups. Bake 15-18 minutes in 425 oven until golden and remove from cups and serve warm.
ENJOY!
1 cup lightly packed brown sugar
1/2 tsp cinnamon
2 cups all purpose flour
4 tsps baking powder
1 tsp salt
1/2 cup shortening
1 cup milk
1 cup chopped pecans if desired
Grease 12 muffin cups. Mix butter, sugar and cinnamon together and set aside. Using fork stir flour, baking powder, and salt in a bowl until blended. Cut in shortening with two knives until mixture resembles coarse meal. Add milk. Turn onto floured counter. Gently knead ten times. Using floured rolling pin, roll into 9 inch square about 1/3 inch thick. Spread with butter mixture. Sprinkle with nuts. Roll jelly roll style. Slice into 3/4 inch pinwheels and place cut side down in cups. Bake 15-18 minutes in 425 oven until golden and remove from cups and serve warm.
ENJOY!
Pancakes
3/4 cup whole wheat flour
1/2 cup all purpose flour... I just tend to use only all purpose flour
1 tbsp baking powder
2 tbsp white sugar
1/2 tsp salt
1 egg beaten
1 1/4 cups skim milk
2 tbsp vegetable oil
Topping:
1/2 cup yogurt
2 tbsp maple syrup
2 cups blueberries
In mixing bowl combine flour, baking powder, sugar and salt and stir to mix. Pour in egg, milk and oil and stir until dry ingredients are wet...don't worry about a few lumps.
Heat nonstick skillet over medium heat until hot...lightly greased if desired.
Drop batter into skillet from large spoon to form rounds. Cook until surface is full of bubbles and underside is golden brown and turn to brown other side.
Combine topping and spoon over cooked pancakes.
ENJOY!
1/2 cup all purpose flour... I just tend to use only all purpose flour
1 tbsp baking powder
2 tbsp white sugar
1/2 tsp salt
1 egg beaten
1 1/4 cups skim milk
2 tbsp vegetable oil
Topping:
1/2 cup yogurt
2 tbsp maple syrup
2 cups blueberries
In mixing bowl combine flour, baking powder, sugar and salt and stir to mix. Pour in egg, milk and oil and stir until dry ingredients are wet...don't worry about a few lumps.
Heat nonstick skillet over medium heat until hot...lightly greased if desired.
Drop batter into skillet from large spoon to form rounds. Cook until surface is full of bubbles and underside is golden brown and turn to brown other side.
Combine topping and spoon over cooked pancakes.
ENJOY!
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