Recipes for Aug. 30, 2011

The following recipes are all in the Middleville Fair booklet. I've made all of them, and while I couldn't try the rosemary bread or the beet chocolate cake - yes, you read right, that's BEET chocolate cake - the rest, especially those Melting Moments Cookies, turned our pretty well. For more details, visit www.middlevillefair.ca.

Rosemary Bread

1 cup water
¼ tsp. ground pepper
3 tbsps. olive oil
1 tbsp. dried rosemary
1-1/2 tsp. white sugar
2-1/2 cups bread flour
1-1/2 tsp. salt
1-1/2 tsp. bread machine yeast
1/4tsp. Italian seasoning.

Put ingredients in bread machine following manufacturer’s directions for adding ingredients. Select white cycle.

Blueberry Almond Muffins

2 cups flour
1/2 cup sugar
1 tbsp. baking powder
¼ tsp. salt
½ cup milk
1 egg
½ cup Mazola Corn or Canola Oil
½ tsp. almond extract
½ cup sliced almonds
1 cup blueberries, fresh or frozen

Preheat oven to 400 degrees F. Grease standard 12-hole muffin pan or line with paper baking cups.
Combine flour, sugar, baking powder and salt in large mixing bowl. Whisk together milk, oil, egg and almond extract.
Add to flour mixture and stir just until flour is moistened. Fold in almonds and blueberries Divide batter evenly into prepared muffin pan.
Bake 15 to 18 minutes, or until a deep golden brown and toothpick inserted in centre comes out clean. Transfer muffins to a wire rack to cool.

Whole wheat orange scones

1 cup whole wheat flour
½ cup oat bran
1 tbsp. sugar
2 tsps. baking powder
Grated peel from one orange
½ tsp. ground ginger
½ cup milk
3 tbsps. margarine
1 egg

Preheat oven to 425 degrees F. In a large bowl, combine flour, oat bran, sugar, baking powder, grated orange peel and ginger. Using a fork, work the margarine evenly into the flour mixture. In a small bowl, whisk the egg and milk. Add to the dry mix. Cover a baking sheet with parchment paper and drop the scone batter onto the sheet by the spoonful, to make 10 scones. Bake for about 12 minutes.

Molasses Bars

½ cup butter, softened
½ cup sugar
1 large egg, slightly beaten
¼ cup molasses
½ tsp. cinnamon
¼ tsp. salt
¼ tsp. ground cloves
¼ tsp. ground ginger
1-1/4 cups all purpose flour
½ cup hot coffee
½ tsp. baking soda

Cream butter & sugar together. Add egg. Add molasses, salt, cinnamon, ginger and cloves - stir. Add ½ of the coffee and stir. Mix flour and baking soda - add ½ of this mixture to creamed mixture and stir. Add rest of coffee, followed by rest of flour mixture, stirring after each addition.
Spread in greased 9” x 9” pan. Bake at 350 degrees F for 20 to 25 minutes. Test with tester. (Icing recipe follows)

Beet chocolate cake

1-1/2 cups white sugar
2 extra large eggs
1 cup oil
6 tbsps. cocoa
1 can (19 oz.) beets
1-1/2 tsps. baking soda
1-3/4 cups unsifted flour
¼ tsp. salt
1 tsp. vanilla
¾ tsp. peppermint flavouring (optional)

Drain beets and mash into pulp. Combine white sugar and eggs and beat until fluffy. Add oil, cocoa and beets and beat well. Add baking soda, flour, salt, vanilla and peppermint flavouring - mix well. Pour into greased angel-food pan.
Bake at 350 degrees F. for 60 to 65 minutes. Turn off oven and cool in oven with door closed.

Melting Moments cookies

½ cup vegetable shortening
1 egg
3-1/2 tbsps. white sugar
¼ tsp. salt
1/2 cup all purpose flour
1/3 cup custard powder
1 tsp. baking powder

Mix in order given. Drop by ½ tsp. on greased baking sheet.
Bake at 350 degrees F for approx. 10 minutes.

FILLING:
2 tbsps. butter or margarine
2 tbsps. custard powder
Some milk and icing sugar

Cream butter/margarine with custard powder. Add milk (just a little) - then add icing sugar. Mix together until slightly stiff. Place some filling on one cookie, then join with another cookie (like a sandwich).

Recipe for July 5, 2011

Grandma Dekok’s Strawberry/Raspberry Sauce Recipe

I stole this recipe from my friend Debbie's family website, at www.dekokberryfarm.com. The farm is in the rural Kanata area, and berries are still available locally - pick some up and make some sauce!

1 qt. strawberries, fresh or frozen
1 qt raspberries, fresh or frozen
2 cups water
1 cup sugar or sugar substitute
2 tbsp. cornstarch
1/4 cup water

Bring 2 cups water and sugar to a boil. Meanwhile, combine cornstarch and 1/4 cup water to make a paste.
Add the strawberries and raspberries to the boiling water.
Bring to a boil again, and add the cornstarch paste.
Stir until slightly thickened, about 2 minutes. Cool and serve over ice cream or angel food cake.

Recipes for May 17, 2011

Angel Food Cake

Simple, using Simply Egg Whites - and a cake that isn't terrible for you. Win-win!

1 1/2 cups Naturegg Simply Egg Whites, well shaken
1 tsp. each cream of tartar and vanilla extract
1/2 tsp. salt
1 1/2 cups granulated sugar
1 cup cake and pastry flour

Preheat oven to 350 F. Combine egg whites with cream of tartar, vanilla and salt in a large bowl. Beat, using an electric mixer, on high speed until foamy. Slowly add 3/4 cup of the sugar, beating constantly, until mixture holds stiff peaks (it will take a few minutes!). Stir flour with remaining sugar in a separate bowl. Gently fold one quarter of the dry mixture into the egg white; repeat three times. Spoon batter into an ungreased, 10-inch tube plan with a removable bottom and smooth the top.
Bake for 40-45 minutes or until pale golden and cake springs back when touched lightly. Turn pan upside down with the edges resting on two cans; cool completely. Serve with your favourite fruit or dessert topping, or fluffy icing.

Pumpkin muffins

These are great to give picky kids (and adults!) some of their needed vegetables.

Vegetable cooking spray
1 1/2 cups apple-juice concentrate
1/4 cup vegetable oil
2 eggs
4 egg whites
1 1/2 cups canned, unsweetened, solid-pack pumpkin
1 1/4 cups raisins
1 1/2 cups whole-wheat flour
1/2 cup wheat germ
4 1/2 tsp. baking powder
2 tsp. ground cinnamon

Preheat oven to 400 F. Coat 24 muffin tins with cookking spray or line each with cupcake paper. combine the juice concentrate, oil, eggs, egg whites, pumpkin and raisins in a blender jar and puree. Mix together the flour, wheat germ, baking powder and cinnamon in a large bowl. Gradually add the pumpkin mixture, blending by hand just until well combined.
Pour the batter into the prepared muffin tins and bake for 15-20 minutes. The muffins are done when a toothpick inserted into the centre of one comes out clean 9or with just a crumb or two attached).

Soft Bread Twists

So delicious – a little work, but it's worth it. Or alternatively, use the dough setting on a bread machine, and go from the middle of the recipe.

1 pkg. active dry yeast
2 tsp. sugar
1 cup warm water
1 cup warm milk
1 egg, lightly beaten
1/2 cup vegetable oil
1 1/4 tsp. salt, divided
5 1/2-6 cups all-purpose flour
1/4 cup cornmeal
1/2 tsp. dried oregano
1/2 tsp. garlic powder
1/4 cup butter, melted
Pizza sauce or salsa, optional

In a large mixing bowl, dissolve yeast and sugar in warm water; let stand for five minutes. Add the milk, egg, oil, 1 tsp. salt and 4 cups flour; beat on low speed until smooth. Beat 5 minutes longer (you can use a dough hook, or just use a wooden spoon and your own power). Stir in enough remaining flour to form a soft dough.
Turn onto a lightly floured surface; knead until smooth and elastic, about 8-10 minutes (dough might be a little sticky). Please in a greased bowl, turning once to cover top. Cover and let rise in a warm place until doubled, about one hour.
Do not punch down. Divide dough into eight pieces. Combine cornmeal and oregano; sprinkle over work surface. Roll each piece of dough in cornmeal mixture and shape into a 15-inch-long rope. Cut each rope into three pieces. Twist each piece and place on greased baking sheets.
Bake at 400 F for 8-12 minutes. Combine garlic powder and remaining salt. Immediately brush twists with melted butter, then sprinkle with garlic-powder mixture. Serve with pizza sauce if desired. Yield: 2 dozen.

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Recipes for April 12, 2011

Butter Mint Pillows

These are a good (and good-tasting) alternative to the mints made with cream cheese, if you're not a fan. Make them in Easter colours and serve them with dinner!

1/2 cup salted butter, softened
1 box (1 pound) icing sugar, plus extra for dusting
2 tbsp. heavy cream or milk
1 tsp. mint extract
Liquid food colouring

In a large bowl, beat butter until creamy. With mixer on low, beat in sugar, cream and extract until creamy and smooth. Turn sugar mixture out onto a work surface lightly dusted with icing sugar; knead until smooth and satiny. Divide mixture into thirds: Ting one pastel pink (or your choice of colour), one pastel green (or your choice) and leave one remaining portion white. Cover each portion with plastic wrap to keep it from drying out.
Line two baking sheets with nonstick foil. Lightly dust work surface with icing sugar. Working with one colour at a time, roll out 1/4 cupfuls of the mint mixture, using your fingers, into a 1/2-inch-thick rope. Cup rope into 1/2- to 3/4-inch pillows. Transfer mints to prepared baking sheets with a spatula (be careful, the mints are soft and will squash easily). Repeat with remaining mint mixture.
Let air-dry at room temperature for one to two days until firm enough to handle. Transfer mints to covered containers. Store in an airtight container at room temperature.

Chocolate Billionaires

1 package (14 ounces) caramels
3 tbsp. water
1 1/2 cups chopped pecans
1 cup crisp rice cereal
3 cups milk chocolate chips
1 1/2 tsp. shortening

Line two baking sheets with waxed paper; grease the paper and set aside. In a large heavy saucepan, combine the caramels and water; cook and stir over low heat until smooth. Stir in pecans and cereal until coated. Drop by teaspoonfuls onto prepared pans. Refrigerate for 10 minutes or until firm.
Meanwhile, melt chocolate chips and shortening; stir until smooth. Dip candy into chocolate, coating all sides; place on prepared pans. Refrigerate until set. Store in an airtight container.

Cheddar Loaves

3 tsp. active dry yeast
1/2 cup warm water
2 cups warm milk
2 tbsp. butter, melted
2 eggs
3 tsp. sugar
2 tsp. salt
2 cups (8 ounces) shredded sharp cheddar cheese.

In a large mixing bowl, dissolve yeast in warm water. Add the milk, butter, eggs, sugar, salt and 6 cups flour. Beat on medium speed for three minutes. Stir in enough remaining flour to form a soft dough.
Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch down dough. Turn onto a lightly floured surface; knead cheese into the dough. Divide in half; shape each portion into a six-inch round loaf. Place on greased baking sheets. Cover and let rise until doubled, about 45 minutes.
Bake at 350 Celsius for 35-40 minutes or until golden brown. Remove from pans to wire racks to cool. Refrigerate leftovers (if, of course, you have any left over!)

Tangy Meat Sauce

Double this recipe and have some left over for next time!

1/2 pound lean ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 tsp. minced garlic
1 can (15 oz.) tomato sauce
1 can (6 oz.) tomato paste
1 tbsp. sugar
1 tbsp. red wine vinegar (or use regular vinegar; I did)
1/2 tsp. salt
1/2 tsp. dried basil
1/4 tsp. dried oregano
Hot cooked spaghetti

Crumble beef into a two-quart microwave-safe dish. Add the onion, green pepper and garlic. Cover and microwave on high for 5-6 minutes or until meat is no longer pink and vegetables are tender, stirring frequently; drain. (You can also do it the traditional way, on the stove).
Stir in the tomato sauce, tomato paste, sugar, vinegar, salt, basil and oregano. Cover and microwave at 70 per cent power for 6-8 minutes or until heated through, stirring once (or again, do it on the stove!). Serve with spaghetti. Yield: 3 cups.

Recipes for March 22, 2011

Machine 100% Whole Wheat Bread

This is my go-to recipe for whole-wheat bread, when I don't have time to knead and rise. It always turns out!

1 cup water
2 tbsp. molasses
1 1/2 tbsp. butter
2 1/2 cups whole-wheat flour
1 1/2 tsp. all-purpose or bread-machine yeast
1 tsp. salt

Place all ingredients in bread machine in order given. Follow manufacturer's instructionsn for large loaf. Makes one loaf.

Creamy Chicken

Grab a few chicken breasts and you're good to go. I've cut this recipe in half and made two as well, if you don't want leftovers and your kids (like mine) refuse to eat chicken unless it's breaded.

4 skinless, boneless chicken breasts halves
1/2 tsp. salt
1//2 tsp. ground black pepper
1/2 tsp. garlic powder
1 can condensed cream of chicken soup (regular or half-fat)

Preheat oven to 375 F. Clean chicken breasts and season with salt, pepper and garlic powder (or whichever seasonings you prefer) on both sides of chicken pieces.
Bake for 25 minutes, then add cream of chicken soup and bake for 10 more minutes or until done. Serve over rice or egg noodles.

Honey Muffins

2 cups all-purpose flour (or use a mix of white, whole-wheat and wheat bran)
1/2 cup sugar
3 tsp. baking powder
1/2 tsp. salt
1 egg
1 cup milk
1/4 cup butter, melted
1/4 cup hooney

In a bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, milk, butter and honey; stir into dry ingredients until just moistened. Fill greased or paper-lined muffin cups three-quarters full. Bake at 400 F for 15-18 minutes or until a toothpick comes out clean. Remove pan to a wire rack. Serve warm. Yield: 1 dozen.

Caramel Krispie Treats

I usually only make these at Christmastime, because they're so rich (and delicious!), but they would be great for any special occasion.

1/2 cup butter
1 can sweetened condensed milk, regular or fat-free
1 package (about 40) caramels
5 cups +/- Rice Krispies

Melt the butter over medium heat and then add the sweetened condensed milk. Next add the caramels and stir until all is melted. Last, add the Rice Krispies (you can use as much as you like). Drop by spoonfuls onto waxed paper. Let set 30 minutes – if you can wait that long!

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Recipes for Feb. 1

Even though the groundhogs all appear to have avoided seeing their shadows, meaning an early spring, the wintry weather this week in the Lanark area and all across central and eastern Canada may have some people craving comfort food. Here`s an idea: Try out www.allrecipes.com. They have everything from chili to chicken to delicious desserts. Check them out!

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Recipes for Jan. 18

Cheese-Garlic Biscuits

These are as easy as can be, using Bisquick mix. They have come in very handy when I run out of school snacks the day or two before grocery day. I sometimes add oregano or Italian seasoning to the butter-garlic mixture, and if you don't have any cheese, just omit the cheese and bring down the amount of milk a little.

2 cups Bisquick mix
2/3 cup milk
2 tbsp. butter or margarine
1/2 cup shredded cheddar cheese
1/8 tsp. garlic powder

Heat oven to 450 F. Stir Bisquick mix, milk and cheese until soft dough forms. Drop dough by spoonfuls (I like to use an ice-cream scoop I got in Perth for 25 cents!) onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Stir together butter and garlic powder; brush over warm biscuits.

Bread Machine Garlic Bread

1 1/4 cups water
2 tbsp. dry milk
2 tbsp. butter
1 1/2 tbsp sugar
1 1/4 tsp salt
1/2 tsp garlic powder
1 tbsp. dried parsley flakes
3 1/3 cups all-purpose flour (or try a mix or white and whole wheat)
2 tsp. active dry yeast

Add ingredients in the order listed. Set bread machine on basic white-bread setting, 2-lb. loaf, light or dark setting as desired.

Chocolate Butterscotch Scones

These were originally called Chocolate Peppermint Scones, so use peppermint extract, vanilla raspberry – whatever you like! I got a whole bunch of extracts from my grandmother, so I chose butterscotch and they were delicious. You can also switch up the type of chipits you use.

2 cups all-purpose flour
1/2 cup whole wheat or white pastry flour
1/2 cup cocoa
1/2 cup packed brown sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 cup cold butter
1 carton reduced-fat vanilla yogourt
1/2 cup buttermilk
1 egg
1 tsp. butterscotch extract
1 cup white-chocolate chips

In a large bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the yogourt, buttermilk, egg and extract; add to crumb mixture just until moistened. Stir in chocolate chips.
Turn onto a floured surface; knead 10 times. Divide dough in half; transfer each portion to a greased baking sheet. Pat into a six-inch circle. Cut into six wedges, but do not separate. Sprinkle with sugar.
Bake at 400 F for 18-20 minutes or until puffed and tops are cracked. Remove to wire cracks and cool.

Blueberry Quick Bread

I like to use part whole wheat flour, and it's not even noticeable.

1 egg
1 cup milk
3 tbsp. vegetable oil
2 cups flour
1 cup sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
2 cups fresh or frozen blueberries (if using frozen, don't thaw first)

In a large mixing bowl, beat the egg, milk and oil. Combine the flour, sugar, baking powder and salt; gradually add to egg mixture, beating just until combined. Fold in blueberries.
Pour into a greased 9x5x3-inch loaf pan. Bake at 350 F for 50-55 minutes or until a toothpick inserted near the centre comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely.

Turkey Meatloaf

Tried it the other night; it's good! I actually had no marjoram, ground sage instead of rubbed sage and regular mustard instead of Dijon – you can play with all these recipes and come out with something edible! Throw some ketchup on if you want a little extra flavour.

1 egg white
3 tbsp. ketchup
1 tbsp. Worchestershire sauce
1/2 tsp. Dijon mustard
1/2 cup oat bran
1/2 cup chopped green pepper
1/4 cup finely chopped onion
2 tbsp. chopped ripe olives
1 garlic clove, minced
1/4 tsp. celery salt
1/4 tsp. dried marjoram
1/4 tsp. rubbed sage
1/4 tsp. pepper
1 lb. ground turkey

In a large bowl, combine the egg white, ketchup, Worchestershire sauce and mustard. Stir in the oat bran, green pepper, onion, olives, garlic, celery salt, marjoram, sage and pepper. Crumble turkey over mixture and mix well.
Pat into a loaf in an 11x7x2-inch baking dish (I made it in a 9-inch loaf pan) coated with nonstick cooking spray. Bake, uncovered, at 375 F for 55-65 minutes or until a meat thermometer reads 165 F.

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Recipes for Nov. 9:

Peanutty Candy Bars

These are so easy to make, and my husband said when eating his second...or third...or sixth... “These are the best squares in the world.” And trust me, he knows his sugar!

4 cups quick-cooking oats
1 cup packed brown sugar
2/3 cup butter, melted
1/2 cup plus 2/3 cup peanut butter, divided
1/2 cup light corn syrup
1 tsp. pure vanilla extract
1 pkg. butterscotch chips
1 cup semisweet chocolate chips
1 cup chopped salted peanuts

In a large bowl, combine the oats, brown sugar, butter, 1/2 cup peanut butter, corn syrup and vanilla. Press into a greased 13x9-inch baking pan. Bake at 375 Fahrenheit for 12-14 minutes or until mixture is bubbly around the edges.
In a microwave-safe bowl, melt butterscotch and chocolate chips; stir until smooth. Stir in peanuts and remaining peanut butter; spread over the oat mixture. Cool for 10 minutes, chill until set.

Tiny Tim Sandwich Cookies

I know it's early for Christmas recipes, but start gathering them now, because December is closer than you realize. These are so cute – but it doesn't make as many as the recipe says, as is usual with recipes. Use your own judgement!

1 cup sugar, divided
2-3 drops red food colouring
2-3 drops green food colouring
1/2 cup butter, softened
1/2 cup shortening
1/4 cup confectioners'/icing sugar
1 tsp. almond extract
2 1/3 cups all-purpose flour
Frosting:
2 cups confectioners'/icing sugar
3 tbsp. butter, softened
4 1/2 tsp. heavy whipping cream
3/4 tsp. almond extract
Red and green food colouring, optional

In a small bowl, combine 1/2 cup sugar and red food colouring; set aside. In another small bowl, combine remaining sugar with green food colouring; set aside. IN a large bowl, cream the butter, shortening and icing sugar until light and fluffy. Beat in extract. Gradually add flour and mix well. Shape into 1/2-inch balls.
Place one inch apart on ungreased baking sheets. Coat bottom of two glasses with cooking spray, then dip one in red sugar and the other in green sugar. Flatten cookies alternately with prepared glasses, redipping in sugar as needed.
Bake at 375 Fahrenheit for 8-10 minutes or until edges are lightly browned. Remove to wire racks to cool completely.
For frosting, in a small bowl, combine the icing sugar, butter, cream and extract. If desired, tint half the frosting red and the other half green. Frost the bottoms of half of the cookies, top with remaining cookies. Yields 5 dozen (or something less!).

Starving Guy Chicken Pie

This recipe is from the Looneyspoons cookbook by Janet and Greta Podleski. I love these cookbooks, and this is one of the recipes I make regularly. It's a little different than the original, but use your own favourite vegetables and go crazy with it.

2 tsp. vegetable oil
2 green onions or one medium onion, chopped
1 clove garlic, minced
1 cup chicken broth
1 1/2 cups peeled and diced potatoes
1 1/2 cups peeled and diced carrots
1 cup celery, cut into pieces
1 can (10 oz.) cream of chicken soup (or your favourite), undiluted (can use lowfat/low sodium)
1 1/2 tbsp. flour
2 cups chopped cooked chicken breast
2 tbsp. chopped parsley
1/2 tsp. each basil and thyme
1/4 tsp. pepper

Crust:
1 cup flour
2 tsp. baking powder
1/2 tsp. sage
1/4 tsp. salt
2 tbsp. butter or margarine
1/3 cup skim milk

Heat oil in large deep skillet. Add onions and garlic, cook over medium heat until tender. Add broth, potatoes, carrots, and celery, bring to a boil. Reduce heat to medium-low, partially cover and simmer for 15 minutes. Potatoes should be slightly undercooked. Remove from heat.
In a small bowl, stir together cream soup and flour and add to the vegetables. Add chicken and remaining ingredients. Stir well. Pour into a medium casserole dish.

For crust:
Preheat oven to 400 Fahrenheit. Combine flour, baking powder, sage and salt. Use a pastry blender to cut in butter until crumbly. Stir in milk. Form a ball with the dough, adding a little more flour if the dough is too sticky. Roll dough out on a floured surface to fit the top of the casserole. Place dough over the chicken mixture. Prick several times with a fork. Bake for 25 minutes or until crust is golden brown. Let cool five minutes before serving.

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Strawberry Cream Dessert

This is a great light dessert at any time of year. Even people who say they don't like cream cheese won't notice the layer (like my family!).

2 1/4 cups graham cracker crumbs (about 36 squares)
6 tbsp. Sugar
10 tbsp. butter, melted
1 pkg. cream cheese, softened
1 cup confectioners' sugar
2 cartons (one 16 oz., one 8 oz.) frozen whipped topping, thawed, divided
1 package (3 oz.) strawberry gelatin
1/2 cup boiling water
1 cup strawberry yogourt
Topping:
2 tbsp. graham cracker crumbs
1 1/2 tsp. sugar
1 1/2 tsp. butter, melted

In a bowl, combine the cracker crumbs, sugar and butter. Press into an ungreased 13x9-inch dish. Refrigerate for 15 minutes. Meanwhile, in a mixing bowl, beat cream cheese and confectioners' sugar until smooth. Whisk in 1 cup whipped topping. Spread over the prepared crust.
In a large bowl, dissolve gelatin in bowling water. Whisk in yogourt and six cups of whipped topping until blended. Pour over cream cheese layer. Refrigerate for one hour. Spread remaining whipped topping over strawberry layer. Cover and refrigerate overnight. Just before serving, combine topping ingredients; sprinkle over the whipped topping.

Whoopie Pies

I admit, I haven't made these – but they look so delicious, and I will someday!

1 cup butter, softened
1 1/2 cups sugar
2 tsp. vanilla extract
4 cups all-purpose flour
3/4 cup baking cocoa
1/2 tsp. salt
1 cup water
1 cup buttermilk
Filling:
2 cups confectioners' sugar
2 cups marshmallow cream
1/2 cup butter, softened
2 tsp. vanilla extract

In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla; mix well. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with water and buttermilk, beating well after each addition.
Drop by tablespoonfuls 2 inches apart onto greased baking sheets. Bake at 375 Fahrenheit for 5-7 minutes or until set. Remove to wire racks to cool completely.
In a small mixing bowl, beat filling ingredients until fluffy. Spread on the bottoms of half of the cookies; top with remaining cookies.

Homemade Fudge Pops

Even though something seemed to mess up the first time I made these, they were still DELICIOUS.

1/4 cup butter, cubed
1/2 cup all-purpose flour
4 cups milk
1 1/3 cups packed brown sugar
1/3 cup baking soda
1 tsp. salt
2 tsp. vanilla extract
20 popsicle molds or disposable plastic cups and popsicle sticks

In a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually add milk. Stir in the brown sugar, cocoa and salt. Bring to a boil; cook and stir for two minutes or until thickened.
Remove from the heat; stir in vanilla. Cool for 20 minutes, stirring several times.
Pour 1/4 cupfuls into popsicle molds or plastic cups; top molds with holders or insert popsicle sticks into cups. Freeze until firm.

Oven Brown Rice

Easy, tasty and good for you. What more can you ask for? Try it with garlic powder if you don’t have garlic sauce, and try switching the regular butter with light butter if calories are an issue.

1 cup brown rice
1 cup beef broth
1 14.5-oz. can chicken broth
¼ cup butter, melted
1 tsp. garlic salt
1 tsp. seasoned salt
Preheat oven to 350 Fahrenheit. In a two-quart casserole dish, mix together rice, beef broth, chicken broth, butter, garlic salt and seasoned salt. Bake uncovered in preheated oven for 60 minutes, until liquid is absorbed and rice is tender.

Zesty Turkey Burgers

We made these on the barbecue this summer a couple of times, and while they fell apart without much provocation, they were pretty darn good.

½ cup ketchup
1 tbsp. cider vinegar
1 tbsp. Worcestershire sauce
2 garlic cloves, minced
¼ tsp. pepper
¼ tsp. crushed red pepper flakes
¼ tsp. hot pepper sauce
1/3 cup quick-cooking oats
1 pound lean ground turkey
4 lettuce leaves
4 hamburger buns

In a small bowl, combine the first seven ingredients. Transfer half of the mixture to a large bowl; stir in oats. Set remaining ketchup mixture aside for basting. Crumble turkey over oat mixture and mix well. Shape into four patties.
Coat grill rack with cooking spray before starting the grill. Grill patties, covered, over medium heat for 5-7 minutes on each side or until a meat thermometer reads 16 degrees and juices run clear, basting occasionally with ketchup mixture. Serve on lettuce-lined buns.

Easy No-Knead Bread

Nutriflour bread is a mix of white bread and wheat bran, from what I’ve read. Try whole wheat, or a mix of white and whole wheat, or even just white!

1 envelope quick-rise yeast (2 ¼ tsp.)
¾ cup very warm milk
2-3 tbsp. BeeMaid honey, depending on level of sweetness desired
2 tbsp. canola oil
1 egg
1 tsp. salt
3 cups NutriFlour blend
½ cup plain yogurt
2 tbsp. poppy seeds, sesame seeds or sunflower seeds (optional)

Grease or line an 8 ½ x 4 ½-inch loaf pan with parchment paper. Combine yeast, warm milk and honey in a large bowl. Let sit 5-7 minutes. Add oil, egg, salt and 2 cups of flour. Beat on low speed with mixer until blended. Increase speed to high. Beat 1 minute. Scrape bowl and beat 1 minute longer on high speed. Add remaining flour and yogurt. Mix well to combine.
Spoon dough into prepared pan. Sprinkle with seeds, if using. Cover with greased wax paper and let rise in a warm place 40-50 minutes or until dough rises to the edge of the pan. Preheat oven to 375 Fahrenheit. Bake for 45 minutes. Remove from pan and cool on a wire rack.

60% Whole Wheat Bread

2 pkgs. Active dry yeast
½ cup warm water
1 tsp. sugar
2 cups milk
¼ cup sugar
2 tbsp. shortening
4 tsp salt
1 1/3 cups water
6 cups whole wheat flour
4 cups all-purpose flour

Sprinkle the yeast in half a cup of warm water in which one tsp. sugar has been dissolved; let stand 15 minutes, then stir well. Scald milk; add sugar, shortening and salt. Stir until shortening melts; add water and cool to lukewarm. Add stirred yeast mixture to cooled milk mixture. Stir in five cups of flour and beat with a spoon well after each addition until mixture is too difficult to mix with a spoon. Turn dough out onto a floured board and knead 8-10 minutes until smooth and satiny. Shape into a smooth ball and placed in a greased bowl, turn ball of dough over in a bowl to grease surface. Cover and let rise in a warm and humid place until double in bulk. Punch down, let rise again until double in bulk. Punch down again and turn out on a lightly floured board. Divide into four equal portions and round into balls; cover and let rest 10 minutes. Mould into loaves, place in greased 8 ½ x 4 ½ x 2 ½ -inch loaf pans. Cover and let rise in a warm and humid place until double in bulk. Bake at 400 F for 20 to 25 minutes.

Clever Quesadillas

This comes from a little pamphlet promoting ground beef, but I’ve used ground soy, and just used ground turkey the other night with great results.

Pan-fry 12 oz (say a pound) of extra-lean ground beef seasoned with 1 tbsp. chili powder for 6 to 8 minutes, breaking meat into small chunks with back of spoon, until beef is browned and cooked through. Remove from heat.

Stir in half a cup each of shredded light Cheddar cheese and refried beans, 1/3 cup salsa and 1 green onion (chopped). Spread ½ cup over one small flour tortilla (I use whole wheat), top with a second tortilla. Repeat with 8 more tortillas.

Bake on cookie sheet at 450 Fahrenheit for 8 to 10 minutes or until golden. Cut into wedges. Makes 5 servings.

Maple Tea Biscuits

2 cups flour
4 tsp. baking powder
½ tsp. salt
4 tbsp. butter
½ cup maple syrup
½ cup milk
In mixing bowl, combine dry ingredients. Cut in butter until mixture is crumbly; add syrup and milk and stir until mixture is moistened. Turn dough onto lightly floured surface, knead 20 times. If dough sticks, sprinkle with more flour. Roll dough out to ½-inch thickness. Cut out biscuits; place on lightly greased baking sheet. Bake at 400 Fahrenheit for 12 minutes or until lightly brown. Makes one dozen.

Holiday Party Punch

This makes a lot – make sure you have a big punch bowl!

2 cans of concentrated fruit juice (your choice)
8 cans of water
1 2-litre bottle of clear soft drink (I used Diet Sprite)
1 sliced lemon
1 sliced orange
1 cup strawberry halves (optional)
ice

In a punch bowl, combine all the ingredients. For variety, freeze fruit juice instead of water to make colourful ice cubes.

Quick-Rise Pizza Dough

This is one of the quickest homemade pizza doughs you can make, and it turns out really well. Try it!

2 cups flour (either Robin Hood NutriFlour, as the recipe suggests, or half white and half whole wheat, or even all whole wheat, which I use)
1 envelop (2 ¼ tsp) instant quick-rise yeast
1 tsp salt
¾ cup hot water (120-130 F)
1 tbsp canola oil (or whatever oil you have on hand)

Combine flour, yeast and salt in bowl. Stir in water and oil to make a soft dough. Transfer to a lightly floured work surface; knead for 3-4 minutes or until smooth and elastic. Cover and let rest 10 minutes.
Roll dough to 15x10-inch rectangle (or make it a circle, depending on your pan). Fit it into a greased pan,, add toppings, and bake in oven preheated to 475 F for 15 to 20 minutes, or until crust is crisp.

Old-Fashioned Chocolate Pie

Since I first made this a few years ago, my daughter tries to coerce me into making it for every special occasion – Christmas, Thanksgiving, the first weekend of the month.... But honestly, it's not like I'm too hard to convince!

1 cup sugar
1/3 cup baking cocoa
¼ cup all-purpose flour
Pinch salt
2 ¼ cups water
1 tbsp butter or margarine
1 tsp vanilla extract
1 pastry shell (9 inches), baked
Whipped cream and chocolate sprinkles

In a large saucepan, combine the sugar, cocoa, flour and salt; gradually add water. Cook and stir over medium heat until mixture comes to a boil. Cook and stir for one minute or until thickened. Remove from heat; stir in butter and vanilla. Pour into pastry shell. Refrigerate for 2-3 hours before slicing. Garnish with whipped cream and chocolate sprinkles.

Yummy Yeast Rolls

I made these a couple of times when I was drinking lots of Diet Sprite Zero, and wanted to try it out. You can use regular or diet lemon-lime soda.

2 pkgs (2 ¼ tsp each) active dry yeast
¾ cup warm milk (110-115 F)
¾ cup lemon-lime soda
½ cup butter, cubed
4 eggs
¾ cup sugar
1 tsp salt
5 ¾ to 6 ½ cups all-purpose flour

In a large mixing bowl, dissolve yeast in warm milk. In a saucepan, heat soda and butter to 110-115 F. Add the warm soda mixture, eggs, sugar, salt and 2 cups flour to yeast mixture; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about one hour.
Punch dough down. Turn onto a lightly floured surface; divide into four portions. Divide each portion into nine portions. Shape each into a ball. Place on greased baking sheets. Cover and let rise until doubled, about 45 minutes.
Bake at 350 F for 18-20 minutes or until golden brown. Remove to wire racks to cool. Yield: 3 dozen.

Eggless Cinnamon Buns

I've made these easy, tea biscuit-like cinnamon buns many, many times. The recipe comes from a church cookbook - the Central Lanark Pastoral Charge, to be exact - and you really can't go wrong with cinnamon and brown sugar!

1 1/2 cups all-purpose flour
1/4 cup granulated sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3 tbsp. soft butter
3/4 cup sour milk (1 tbsp. vinegar in milk will give you sour milk)
cinnamon to taste (and I like to taste lots!)
brown sugar to taste (ditto)

Mix together all dry ingredients. Cut in butter. Add sour milk and mix well. Roll dough out on floured surface (should be about 3/16-inch thick). Sprinkle with cinnamon and brown sugar. Roll dough up into a log. Slice into one-inch sections. Place sections, on side, into baking pan. Bake at 400 F for 12 to 18 minutes.

Blond Brownies a la Mode

I’m a sucker for recipe books and/or magazines, and Taste of Home is one of my favourites. For more recipes from what I consider the best food website on the Internet, visit www.allrecipes.com or www.tasteofhome.com. These blond brownies are delicious, and I’ve never even tried them with the maple-cream sauce and ice cream.

¾ cup butter, softened
2 cups packed brown sugar
4 eggs
2 tsp. vanilla extract
2 cups all-purpose flour
2 tsp. baking powder
1 tsp. salt
1 1/2 cups chopped pecans (or chocolate chips, or peanut butter chips, or butterscotch chips – they all work!)
Maple cream sauce:
1 cup maple syrup
2 tbsp. butter
¼ cup evaporated milk
Vanilla ice cream and chopped pecans

In a mixing bowl, cream butter and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in pecans. Spread into a greased 13/9-inch baking pan. Bake at 350 F for 25 to 30 minutes or until a toothpick inserted near the centre comes out clean. Cool on a wire rack.
For sauce, combine syrup and butter in a saucepan. Bring to a boil; cook and stir for three minutes. Remove from the heat; stir in milk. Cut brownies into squares; cut in half if desired. Place on dessert plates with a scoop of ice cream. Top with sauce; sprinkle with pecans. Yield: 20 servings.

Easy Tuna Casserole

My mom made this casserole for my sister and I when we lived at home, and when my sister bought a house and I moved in with her, we made sure to write down the recipe. I still make it, sometimes replacing the tuna with chicken pieces (flakes of chicken or flakes of turkey would probably work well, and I plan to try it soon!). I’ve also used the brown Minute Rice, and it turns out creamy and delicious, too.

Two cups Minute Rice
Two cups water
One can of tuna, flaked or solid
One can of cream soup (chicken, broccoli, celery: your choice)
Salt and pepper to taste

Put water in microwaveable casserole dish; microwave until water boils. Add rice and let stand covered for five minutes. To replace rice with pasta, cook pasta, drain and continue recipe. Drain tuna well and add to rice or pasta along with cream soup; add salt and pepper to taste. Bake in 425 F oven for 15 minutes, or microwave for about 15minutes.