Chocolate Cream Pots from Laura Calder

Chocolate Cream Pots

Ingredients
1 cup heavy cream
1 cup milk
1 teaspoon vanilla
4 ounces bittersweet chocolate
6 egg yolks
1/4 cup sugar (optional)

Directions
Heat the oven to 325ºF/160°C. Heat the cream, milk, and vanilla. Melt the chocolate over a bain-marie. Whisk the melted chocolate into the yolks in a bowl, then whisk in milk. Strain. Pour into 6 ramekins and bake in a bain-marie until set at the edges, but slightly jiggly still in the centre, 20 minutes. Remove. Cool. Wrap and refrigerate several hours before serving.

This comes from the Food Network site for Laura Calder's French Food at Home TV series. She has stick figure grrl drawings on her site too. I don't know if she draws them herself or not.

May try Cinnamon Buns for the Party on Thursday

Quick Cinnamon Buns
By The Canadian Living Test Kitchen

Servings: 16

Ingredients:

3 cups (750 mL) all-purpose flour
2 tbsp (25 mL) granulated sugar
1 tbsp (15 mL) baking powder
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) baking soda
2/3 cup (150 mL) cold butter, cubed
1-1/4 cups (300 mL) buttermilk
1 egg

Cinnamon Filling:

3 tbsp (50 mL) butter, softened
1/2 cup (125 mL) chopped pecans
1/3 cup (75 mL) packed brown sugar
2 tsp (10 mL) cinnamon

Preparation:

Line 12-inch (30 cm) pizza pan with parchment paper or dust lightly with flour; set aside.

In large bowl, whisk together flour, sugar, baking powder, salt and baking soda. With pastry blender, cut in butter until mixture resembles coarse crumbs. In separate bowl, whisk buttermilk with egg; pour over dry ingredients and stir with fork to make soft dough.

With floured hands, press dough into ball. On lightly floured surface, knead gently 10 times. Roll out to 16- x 11-inch (40 x 28 cm) rectangle .

Cinnamon Filling: Spread butter over dough, leaving 1/2-inch (1 cm) border along 1 long edge. Sprinkle butter with pecans, sugar and cinnamon. Starting at side opposite border, roll up evenly into log; pinch seam to seal.

Using serrated knife, cut into 1-inch (2.5 cm) thick slices; arrange on pizza pan. Bake in centre of 400°F (200°C) oven until golden, about 15 minutes. (Make-ahead: Let cool; set aside for up to 2 hours.)
--

Chef Michael Smith's Cinnamon Buns

Making Gingerbread Men Tonight

Storybook Gingerbread Men

Ingredients

    * 1/2 cup shortening
    * 1/2 cup packed brown sugar
    * 3 1/4 cups sifted all-purpose flour
    * 1 teaspoon salt
    * 1 teaspoon baking soda
    * 1/2 teaspoon ground cinnamon
    * 1/2 teaspoon ground ginger
    * 3/4 cup molasses
    * 1/4 cup water

Directions

   1. Cream shortening and sugar. Sift flour with salt, soda and spices. Blend flour mixture into creamed mixture alternately with molasses and water. Chill at least 1 hour.
   2. Preheat oven to 350 degrees F (180 degrees C).
   3. Roll dough to 1/4 inch thick. Cut with large 6-8 inch gingerbreadmen cookie cutters. Lift onto lightly greased cookie sheet with broad spatula.
   4. Bake above oven center for about 12 minutes or until cookies spring back lightly in center. Do not overcook, they won't stay soft. Remove from sheets. Cool on wire racks. Makes 10 men 6-8 inches tall.

The batter seemed too dry so I added water. Might be too much now. They are in the fridge, will see how they look in the morning when I get set to roll them out. I have a cookie cutter for gingerbreadmen and a Xmas tree. I plan to use a knife to cut out a pattern for a couple of gingerbread house cookies too.

Zack's Pumpkin Spice Birthday Cake

This is the original recipe. Of course, I had to fiddle with it.

First, no pecans cause my brother is allergic to any nuts except peanuts. He may not even be here for the cake but you never know if plans will change or he could be by and hope for leftover cake the next day.

Other changes: added some vanilla (real vanilla not extract), added cocoa powder and did not have ground cloves. Also, because it's Thanksgiving we have lots of pumpkin all cooked from fresh pumpkin so I did not use any pumpkin out of a can for this recipe.

I probably won't serve it with a brick of cream cheese and fruit. It's a birthday cake! We have candles and I have icing sugar, butter and cocoa powder to make some chocolate icing. 

PUMPKIN GINGER PECAN LOAF

Serve with a brick of cream cheese (soft, for spreading) and fruit.

1/2 cup soft butter
1 1/2 cup sugar
2 eggs
1 2/3 cup unsifted flour
3/4 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/3 cup water
1 cup cooked, mashed pumpkin
1/2 cup finely chopped pecans

Cream together butter and sugar with electric mixer. Add eggs, one at a time, and beat until mixture is light and fluffy.

Sift together dry ingredients, add to creamed mixture alternately with water. Beat well after each addition. Add pumpkin and beat until well blended. Stir in chopped pecans. Turn into greased 9x5x3 inch loaf pan and spread smooth.

Bake in moderate oven (350°F) 60 to 70 minutes, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes, then turn out on rack to cool thoroughly.

Makes 1 loaf.

Did you Bake a Rhubarb Pie Today?

We are making rhubarb pie today. Not this Cherry Rhubarb recipe, I just added it cause it sounds like a yummy idea. Next time.This time we have just rhubarb but have added nutmeg with three pies, ginger to two of them and one with orange marmalade. Will see how they turn out. Only two are getting baked today, the rest are being frozen to be baked later. Good luck to me trying to fit more stuff into the freezer!

Cherry Rhubarb Pie

Ingredients:

l lb. rhubarb, cut in l/2 inch slices (about 4 cups)
l lb. can (2 cups) pitted tart red cherries, drained
l l/2 cups sugar
l/4 cup quick-cooking tapioca
5 drops red food coloring (or fresh or frozen red cherries)
Butter
recipe pastry for double crust pie

Procedure:

Combine rhubarb, cherries, sugar, tapioca, and food coloring; let stand l5 minutes. Line a 9-inch pie plate with pastry; pour in filling. Dot with butter. (Sometimes I like to sprinkle lightly with cinnamon and nutmeg also)
Top with a lattice crust: From remaining pastry, cut strips of dough l/2-inch wide. Lay lengthwise strips on top of filled pie at l inch intervals. Fold back alternate strips; fold up as you weave crosswise strips over and under. Trim even along outer rim of pie; seal edges. Dampen edge of pie slightly with water and place extra strips around entire rim of pie, covering ends of lattice. Flute edge, pressing well to seal. Bake in hot oven (400 degerees F. 40 to 50 minutes.

Green Tomato Pie

Green Tomato Pie

Pastry for 9 inch pie with cover
3 cups of green tomatoes
2 tbsp. flour
3/4 cup brown sugar
1 tsp. nutmeg
1/2 cup molasses
1/4 cup water

Remove the stem end of the tomatoes, but don't peel them. Slice the tomatoes in thin rings, cover them with boiling water, and let stand for about 10 minutes, then drain them. Arrange them in the unbaked pie shell. Combine the flour, sugar, spieces, molasses, and water. Pour the mixture over the tomato slices and cover with the top crust. Bake at 425F for 15 minutes and then at 350F for 30 more minutes. Serve with vanilla ice cream, whipped cream, or sweetened sour cream. Serves 8.

This recipe was in the book: In a Country Garden - Life at Ravenhill Farm, by Noel Richardson.

Cinnamon

Teena has a post about cinnamon. I'm not a health nut. I just don't have the patience to think about more than I already am. I know what I like, I know (more or less) what is high in fat and calories and I make my decisions as I go. I know raw onions make me really sick so I avoid those.

The cinnamon thing was interesting though. I've been taking vitamins and a few times a month I actually pick the jar up from my desk and swallow one. The cinnamon would be simpler. I like adding it to coffee for instance. After reading Teena's post I wanted to look up cinnamon recipes. What comes to mind first though are those delicious and sinful buns, rolled up with cinnamon and icing. Too yummy! All the cinnamon roll recipes use a bread machine. So I didn't spend much time on them. I don't use a bread machine. Seems a bit of a cop out.

Chewy Cinnamon Cookies

Ingredients:
2 cups graham cracker crumbs
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 cup butter
1/4 cup white sugar
1 1/4 cups packed brown sugar
2 large eggs
1 teaspoon vanilla extract

Directions:

1. Preheat an oven to 350 degrees F (175 degrees C). Stir together graham cracker crumbs, flour, cinnamon, baking soda, and salt in a mixing bowl; set aside.

2. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Beat in the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in vanilla. Mix in the flour mixture. Scoop the dough out onto ungreased baking sheets by rounded spoonfuls.
3. Bake in the preheated oven until slightly browned at the edges, 9 to 11 minutes.

Flower Blossom Cookies

These will cheer you up for Spring. Still more snow here in Barrie today. But I did find these in a flyer at the grocery store yesterday.

Flower Blossom Cookies
Ingredients

1 cup [250 mL] butter, softened
1/2 cup [125 mL] sugar
1 egg
1 can [300 mL] Low Fat Sweetened Condensed Milk
2 tsp [10 mL] vanilla
4 1/2 cups [1.1 L] All Purpose Flour
1/2 tsp [2 mL] baking powder
50 lollipop sticks

GLAZE
3 cups [750 mL] icing sugar
4-6 tbsp [60-90 mL] water

food colouring (optional)

Preheat oven to 375°F (190°C). Grease or line baking sheets with parchment paper.

COOKIES:

Cream butter and sugar until well combined. Add egg, condensed milk and vanilla and mix until smooth. Mix in remaining dry ingredients.

Divide dough into 4 pieces. On a lightly floured surface roll each piece to a ¼” (5 mm) thickness. Cut out flower shapes with 2”- 3” (5 cm-7.6 cm) floured cookie cutters and place on prepared baking sheets. Place lollipop stick underneath cookie, lightly pressing dough onto the stick. Gather up scraps and repeat with remaining dough.

Bake for 8-10 minutes, or until beginning to colour. Cool on racks.

GLAZE:

Combine icing sugar with water. Brush a thin coating of glaze over cookies. Allow to dry for 10 minutes. Divide remaining glaze into small containers. If you run out just make a bit more. Add different food colouring to each container. Using a small paint brush, paint each cookie any way you like.

TIPS:
• Sprinkle on decorations such as coloured sugar or sprinkles while the glaze is still wet. They will dry and stick to the cookies.
• Wrap stems of cookies with tissue and ribbon to make a bouquet.


Makes 50 cookies

Eat your Christmas Tree

 

Christmas Tree Cupcakes

What You Will Need:

• Cupcakes, any flavor
• Sweetened Whipped Cream
• Green Food Coloring
• Chopped candied fruit, red

Equipment Need:

• Icing Bag
• Open Star Icing Tip

How To:

1. Whip whipping cream till stiff peaks form.

2. Reserve some plain white icing for the floret border and add a tiny drop of green food color to the rest.

3. Mix the color into the cream very lightly to get a marbled effect.

4. Spread this icing on each cupcake with an icing knife or spatula.

Making the Trees

1. Mix in green food coloring to the remaining icing to make the trees.

2. Fit an icing bag with an open star tip (No. 17 or 18) and fill the bag with the green whipped cream.

3. To start making the trees, pipe out cream in center of the cupcake and bring outwards. For the first few lines, bulge out the icing in the center and then bring out. This will give the base of the tree some height for the other ‘branches’ to stand.

Floret Border:

With the same icing tip and plain white whipping cream, make little florets all around the edge of the cupcake.

Pipe out cream and press slightly on the same place to form a little floret. Make florets close to each other all around the rim.

Decorations:

1. Sort out red colored candied fruit from a mixed pack or use dried red berries.

2. Chop them up and puck into the trees to make tree decorations.

Tips:

Whether preparing for your family or for a party, assembly line is the best way to get these done quick and well. Spread cream icing on all cupcakes first and then make trees on all of them.

Try making the trees and florets on a plate first. Once you get the hang of it, start making them on the cupcakes.

Peach Muffins are in the Oven

Peach Muffins
I had to substitute brown sugar for the white and shrunk the recipe overall cause I only have a few peaches left, not 2 cups worth.

* 3 cups all-purpose flour
* 1 tablespoon ground cinnamon
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 1/4 cups vegetable oil
* 3 eggs, lightly beaten
* 2 cups white sugar
* 2 cups peeled, pitted, and chopped peaches

* add to recipe box Add to Recipe Box
My folders:
* add to shopping list Add to Shopping List
* add a personal note Add a Personal Note

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease 16 muffin cups.
2. In a large bowl, mix the flour, cinnamon, baking soda, and salt. In a separate bowl, mix the oil, eggs, and sugar. Stir the oil mixture into the flour mixture just until moist. Fold in the peaches. Spoon into the prepared muffin cups.
3. Bake 25 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before turning out onto wire racks to cool completely.

Looking for... Buttermilk Overnight Pancake Recipe

I used to have a recipe for buttermilk pancakes that were made the night before. It was from my Aunt Emma in Kelowna, BC. But I don't know where it ended up, too much moving around. So tonight I am looking for something like it I can make and add blueberries too.

Overnight Refrigerator Pancakes
Ingredients

* 1 T. active dry yeast
* 1/4 c. warm water
* 4 c. all purpose flour (we prefer Prairie Gold) (it's whole grain)
* 2T. baking powder
* 2T. baking soda
* 1t. salt
* 1T. honey
* 4c. buttermilk
* 6 large eggs
* 1/4 c. veg. oil


Directions

1. Combine yeast and water in small bowl
2. Mix flour, baking powder, baking soda and salt in a bowl.
3. Mix eggs, oil, buttermilk, and honey in seperate bowl.
4. Add wet ingredients to dry, add yeast mixture, stir till moistened.
5. Let batter set in fridge for at least 8 hours before using.
6. Batter will keep in fridge for up to one week.
7. Preheat griddle to 350.
8. Cook pancakes till they bubble on one side then flip.
9. I like to add chopped nuts to the batter and serve with chopped fresh fruit and pure maple syrup.

This one (below) sounds more like my old recipe. But everything was put together the night before.

OVERNIGHT PANCAKES

NIGHT BEFORE:

2 c. flour
1 tsp. salt
1 egg
1 tsp. baking powder
1 tbsp. sugar
2 c. buttermilk

NEXT MORNING:

1 tsp. baking soda
2 tsp. hot water

Mix all ingredients in first list and let stand at room temperature overnight. Next morning, add remaining ingredients and cook on greased griddle.

Meyer Lemon and Black Pepper Icebox Cookies

I made the cookies tonight, finally. They are wrapped up and in the freezer for at least one overnight now. After reading this recipe online I was inspired to add pepper to them too. But, not the lemon. Seemed too much with the vanilla, cinnamon and ginger. Though it would have gone ok with the candied cherries. Maybe another time. The pepper seems ok, I have only had a little of the batter so far so I won't be sure until I decide to bake up a batch of them.

Meyer Lemon and Black Pepper Icebox Cookies
The combination of meyer lemon zest and black pepper is a classic pairing in savory dishes, but it adds an elegant twist to the often too sugary icebox cookie.

* 2 cups all-purpose flour
* 1/4 cup finely grated Meyer lemon zest
* 2 teaspoons baking powder
* 1/2 teaspoon finely ground black pepper
* 1/4 teaspoon kosher salt
* 8 tablespoons unsalted butter (1 stick), room temperature
* 1 cup granulated sugar
* 1/4 cup whole milk
* 1/2 teaspoon vanilla extract
* 1 large egg, room temperature

1. Whisk together the flour, lemon zest, baking powder, black pepper, and salt in a medium mixing bowl to aerate the mixture and break up any lumps. Set aside.
2. Combine butter and sugar in bowl of stand mixer fitted with a paddle attachment and mix on medium speed until light and fluffy, about 3 to 5 minutes. Add milk and vanilla and blend well. Scrape down bowl, add egg, and mix well. Reduce mixer to low, add flour mixture, and mix until just incorporated.
3. Turn dough onto a piece of plastic wrap, shape it into a log (approximately 12 inches long and 1 1/2 inches in diameter), and wrap tight. Place in refrigerator until firm, at least 1 hour but preferably 8 hours.
4. When ready to bake the cookies, heat oven to 350°F and arrange rack in the middle. Remove cookie dough from the refrigerator and slice into 1/4-inch thick rounds. Place on an ungreased baking sheet and bake until golden brown on the bottom, about 12 minutes.

Recipe for Ginger Cookies to Cut into Shapes

*Old Fashioned Ginger Cut Outs*

Makes one delicious batch (numbers are variable, depending on the size of cutters you use)

These deliciously crisp and spicy cookies are a wonderful addition to any holiday tray. Decorate them any way you like, with coloured icings and sprinkles, candies, currants. Let your imagination go wild!

8 TBS softened butter
1/2 cup packed light soft brown sugar
1/2 cup molasses
1 large egg
2 1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
1 TBS ground ginger
1 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp freshly ground nutmeg
1/2 tsp ground cardamom

For Icing Glaze:

2 cups icing sugar

2 TBS of milk or water

A Variety of sprinkles, candy and glitter to decorate

Pre-heat the oven to 160*C/350*F. Cream together butter and sugar. Then beat in the molasses and egg.

Sift the dry ingredients together in a bowl. Add to the creamed mixture and mix until well blended. Put into a plastic bag and refrigerate for one hour.

Roll out onto a lightly floured surface, 1/4 inch thick. Cut into 3 inch squares or use your choice of cookie cutters to cut out shapes. Place on baking sheets and bake for 7 to 9 minutes until set and lightly browned. Transfer to a rack to cool completely.

To make the glaze, sift the icing sugar into a bowl. Add enough of the milk to make a smooth glaze. You may not need it all, you only want it thin enough to run freely, but still be stiff enough to lay on the cookie without all running off.

Dip each cookie into the glaze and then hold it over the bowl for a few seconds to let any excess drip off. Lay on a wire rack and immediately sprinkle with whatever candies etc. you wish to decorate it with. Allow to dry and harden before removing to store in an air tight container.

Tomato Marmalade with Ginger

Tomato Marmalade

Recipe By : Elizabeth Powell
Serving Size : 64 Preparation Time :2:00
Categories : Canning, Preserves, Etc. Jams & Jellies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds red ripe tomatoes
2 oranges
1 lemon
12 cloves
1 3-inch cinnamon stick
4 pounds sugar
1/3 cup candied ginger root -- chopped
1/4 cup fresh lemon juice

Peel, seed, and chop tomatoes, reserving juice. Wash lemon and oranges well, seed and chop, but do not peel. Break up cinnamon stick into 2-3 pieces and tie in a cheesecloth bag with cloves and allspice.
Combine tomatoes, oranges, and lemon in a large, heavy duty kettle. Stir over medium high heat until sugar dissolves. Add cheesecloth bag of spices and bring to a boil. Turn heat to low and continue to boil until mixture thickens (about 1 hour). Remove cheesecloth bag, add lemon juice and ginger, bring to a boil again, and cook 10 minutes more. Pour into hot sterilized jars, and seal according to manufacturer's instructions. Makes 3-4 pints.

- - - - - - - - - - - - - - - - - -

NOTES : This marmalade has a wonderful texture and very spicy-sweet flavor. Pinwheel tea sandwiches can be made by slicing a loaf of fine grained white bread length wise into thin slices, spreading softened cream cheese on the bread, followed with Tomato Marmalade. Roll the slice up from the short end, wrap in wax paper, and chill at least 2 hours. To serve, cut into slices crosswise, as a jelly roll.

Icebox Cookies Recipes

This one is pretty plain and simple. You can go from here and add all kinds of variety to it. I usually add candied cherries (red and green for Christmas) and nuts.

ICEBOX COOKIES

1 c. butter
2 c. brown sugar, packed
2 eggs, unbeaten
1 tsp. vanilla
3 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1 c. chopped nuts

Mix all ingredients together. Roll into 1 1/2 inch rolls with waxed paper. Refrigerate for 1 hour. Cut into 1/4-1/2 inch slices. Bake at 375 degrees for 10 minutes. Dough can be prepared in advance and frozen until needed.

This one sounds good too.

OATMEAL ICEBOX COOKIES

1 c. shortening
1 c. brown sugar
2 tsp. vanilla
1 tsp. salt
3 c. quick oats
1 c. sugar
2 eggs
1 1/2 c. flour
1 tsp. soda

Mix shortening, sugars, vanilla, and eggs. Sift flour, salt, and soda; add along with oats to mixture. Form into long rolls and wrap in waxed paper. Chill; cut in slices and bake 10 minutes at 350 degrees.

Refrigerator Cookie Recipe

Honey - Lemon Refrigerator Cookies
10 tbsp. unsalted butter
2/3 cup mild-flavoured honey
2 tsp vanilla
1 large egg
pinch of salt
2 tbsp fresh lemon juice
2 tbsp grated lemon zest
1 cup whole-wheat pastry flour
1 1/2 cups unbleached white flour
1/4 to 1/2 tsp ground cloves, to taste

In a food processor or electric mixer, cream the butter and honey. Beat in the vanilla, egg, salt, lemon juice and zest. Grandually add the flours and cloves. The dough will be very soft and sticky.

Divide the dough in half and, using a spatula, spread it on 2 long pieces of wax paper or plastic wrap. Don't be intimidated by how wet the dough is; use the spatula to spread the dough on the paper, then carefully shape it into a cylinder about 2 inches in diameter and roll it up in the paper. Don't worry if your cylinder isn't perfectly round; these cookies usually have very irregular shapes. Place the dough in the freezer for 2 hours, or refrigerate it overnight. (Can be made days in advance this way).

About 45 minutes before baking time, put the dough, if refrigerated, in the freezer to facilitate cutting. Preheat the oven to 350 degrees F. Butter 4 baking sheets.

Unwrap the chilled dough, cut off 1/4 of the log, and return the rest of the dough to the freezer so it doesn't soften. Cut the dough in very thin slices, about 1/4 inch thick or even thinner, if possible. Place the slices on the baking sheets, about 1/2 inch apart. Bake for 10 to 15 minutes, until golden brown around the edges and crisp. While the first batch is baking, slice more cookies and place them on the remaining baking sheets. When the cookies are done, transfer them to a rack and allow to cool. Store in a tightly sealed tin.

Makes 4 dozen.

I especially like refrigerator cookies. I usually make ones with red and green candied cherries for Xmas. I will be looking for the recipe again this year in a couple of months. Seems odd that Christmas isn't all that far away. Of course, my birthday is that month too so that's hanging over my head too. I didn't used to feel that way about birthdays. I don't mind getting older it's just the number that bothers me.

This recipe came from a book "Feasts & Fetes" by Martha Rose Shulman. I haven't tried the recipe but wanted to keep it where I could find it easily. The book is one my Mom picked up from one of our GoodWill excursions.