These would be a great asset for the ‘girls’ when they drop in for the usual visit to catch up on everything.
- 1 cup Crisco oil
- 3/4 cup 1% Greek vanilla yogurt
- 2 large eggs
- 2 tsp. grated lemon rind
- 2 tsp. pure vanilla flavouring
- 3 cups flour
- 1 1/4 cups sugar
- 4 tsp. baking powder
- pinch of salt
- 2/3 cup mascarpone cheese
- 1/2 cup strawberry jam (homemade is always best)
- coarse sugar to sprinkle over the top
Spray muffin tin really well. This calls for 18 regular size or 12 medium muffins.
Whisk together the oil, yogurt, eggs, zest and vanilla.
Sift together all the dry ingredients into a large bowl and make a well in the center. Pour in the liquid mixture and mix just until all is moistened. Divide equally into the muffins tins.
Sprinkle some coarse sugar over the batter. Bake at 375 degrees for 20 minutes or until done. Transfer to a rack after 15 minutes and let cool completely.
Remove from muffin tin and slice the top off the muffin. Spread an equal amount of Mascarpone and a dollop of jam on each and replace the top.
Get the coffee ready or pot of tea, call the girls over and chat away. Lovely interlude in the afternoon.
Enjoy!
Bathroom Tips
We all seem to struggle with the soap scum that builds up in the shower. One quick and easy way to remove it and leave the shower looking pristine is to wipe down the doors and tile with a wet cloth and a dab of shampoo. Yes, shampoo. When done, simply rinse. Shines like a new penny! Use up the old bottles. The shampoos remove the oil from your hair and will do exactly the same thing in your shower.
Would I steer you wrong? Also, keep a rubber squeegy in the shower and simply run it over the doors and shower stall each time you use it. This also cuts down on the build-up of soap scum.
If yu have harsh water or simply wish to clean the toilet bowl overnight, drop a vitamin C tablet in the bowl and leave overnight. The ascorbic acid in the pill not only remove any alkaline deposits and also get rid of any unpleasant odours. Simply flush it in the morning.
There, I have done my good deed for today. Later.
Asparagus/Fiddlehead Salad
Really, Spring really is just around the corner and this brings me to spring vegetables..namely asparagus and fiddleheads.
- 1 cup cleaned fiddleheads
- 2 cups white asparagus
- 4 cups mixed spring greens
- 1 cup fresh raspberries
- 1/2 cup toasted pecans, chopped coarsely
Raspberry Dressing
- 1/3 cup extra virgin olive oil
- 2 tbsp. raspberry vinegar
- 1/2 tsp. sugar
- pinch of salt and pepper
- 1/2 tsp. Dijon mustard
Whisk the dressing ingredients together and set aside.
Steam the fiddleheads about 8 minutes and chill in ice water. Drain well and gently pat dry.
Trim the woody ends off the asparagus and steam for about 4 minutes. Chill in ice water, drain and pat dry.
In a large bowl using half of the dressing, mix the salad greens and plate. Toss the asparagus and fiddleheads with the remaining dressing and arrange around the salad.
Garnish with the raspberries and pecans. If there is any remaining dressing, drizzle over the salad.
If you have never tried fiddleheads, this might be a good time to be adventurous.
**To clean the fiddleheads. snap off the tops, leaving 2 inches of stem attached. Rub off the brown casing. Soak in a bowl of cold water, changing the water often to remove any dirt of casing particles. drain well.
Double Chocolate Mousse
This is really a mousse for adults. If you want, you could make two…one without the liqueur (for any children who are present).
- 1/4 cup sugar
- 1/3 cup Godiva Dark Chocolate liqueur
- 1/4 lb. semi-sweet chocolate, chopped
- 2 cups whipping cream
- 2 egg whites, room temperture (they fluff up more in volume)
In a small pot, over medium heat,stir the sugar and liqueur until the sugar dissolves. Do not let it boil. Remove from heat.
Fill a medium sized saucepan with water about 2 inches up the sides of the pan. Bring to a boil and then turn down to a simmer. Place the chocolate in a metal bowl and let it sit above the water, but not touching. With a spatula, slowly stir until it becomes smooth. Stir in 2 tbsp. of the cream and all the liqueur. Set it aside to cool (about 20 minutes).
Whisk the egg whites until stiff peaks form. Whisk the remaining whipping cream until soft peak form.
Gently fold the egg whites into the chocolate mixture. Now gently fold in the cream until just combined.
This should be equally divided into 6 of your fanciest dessert bowls. You can serve with whipped Shortbread and Lacy Delights.
If you still have room, a cup of dark roast coffee would complement the dessert.
In a word (or two) yummy, yummy. OMG this is “chocogasmic.
Plum Coffee Cake
This is a great coffee cake that is an alternative to banana bread….
- 8 large purple plums
- 1 cup butter (not margarine)
- 1 cup sugar
- 1 tsp. almond flavouring
- 1 3/4 cups flour
- 2 tsp. each baking powder and grated lime zest
- pinch of salt
- 4 large eggs
- 1 1/2 cups whipping cream
A couple of hours before serving, slice the plums and set aside. Preheat oven to 325 degrees. Grease and flour a 13 x 9 inch baking pan.
In electric mixer on medium speed, beat the butter and sugar until very light and fluffy. Reduce to low speed and add the flour, baking powder, lime zest, salt and eggs and beat until blended. Scrape bowl occasionally. Increase the speed back to medium and beat until smooth.
Spread the batter in the baking dish and top with the sliced plums. (make it look pretty). Top with the topping below.
Topping
- 1/4 cup butter, room temperature
- 1/4 cup sugar
- 1/4 cup quick Quaker oats
- 1/2 cup sliced almonds
Mix together until it resembles coarse crumbs and sprinkle evenly over the plums. Bake about 55 – 60 minutes until cake tests done.
Serve warm with almond flavoured whipped cream.
Raspberry Kuchen
This is delicious and is best when served warm.
- 1 egg, beaten
- 1/2 cup sugar
- 1/2 cup milk
- 2 tbsp. Crisco oil
- 1 cup flour
- 2 tsp. baking powder
- 1 1/2 cups fresh raspberries
Preheat oven to 375 degrees. Mix the first four ingredients together. Sift the flour, baking powder and stir into the egg mixture. Pour into a greased 8 inch cake pan. Sprinkle the raspberries over the surface of the batter.
Topping
- 1/2 cup flour
- 1/2 cup sugar
- 3 tbsp. butter
- 1/2 tsp. almond flavouring
In a small bowl, mix the flour, sugar and almond flavouring. Cut the butter in until it resembles coarse crumbs. Sprinkle topping over the raspberries. Bake for about 30 minutes until the cake tests done.
To be fair you do have to share…call a friend, family at dinner, invisible friend(s) depending on how much you can eat. Just kidding!
Enjoy!
Mushroom Quiche With No Crust
Ha! No pastry to worry about. That’s always a good thing (especially with me).
- 1/2 lb. white button mushooms, dusted and sliced
- 3 tbsp. butter
- 3 eggs
- 1/2 cup plus 1 tbsp. biscuit mix
- pinch of salt and pepper
- 1/2 tsp. freshly grated nutmeg
- 1 1/2 cups milk
- 2 cups Monteray Jack cheese
Preheat your oven to 350 degrees. Saute mushrooms in butter.
In a large bowl add all the ingredients up to the milk and blend for about one minute. Add the milk and blend thoroughly.
Layer one half of the mushrooms on the bottom of a greased 9 inch quiche dish. Top with the cheese. Add another layer of mushrooms. Pour the egg mixture over the top and bake for about 35-40 minutes until set.
Serve with freshly baked scones or muffins, fruit juice and coffee. Now what more could you ask for ? Your own personal waiter perhaps?
Perfection.
Apple Creme Caramel Baked French Toast
Wow! The title alone sounds daunting. NOT…..Really a lovely breakfast or brunch item.
- 2 cups dark brown sugar
- 1 cup butter (not margarine)
- 4 tbsp. clear corn syrup
- 2 tsp. pure vanilla
- 7-8 large granny smith apples, peeled, cored and sliced
- 1 loaf french bread, cut into 1″ thick slices, ends removed
- 6 eggs
- 1 cup milk
- 1/2 cup whipping cream
- 1/2 tsp. each cinnamon and freshly grated nutmeg
- whipped cream
In a saucepan combine the brown sugar, butter, corn syrup and vanilla. Melt until smooth and caramelized.
Spread half of the caramel in a 13 x 9 inch baking pan (sprayed with Pam) and keep the rest for the topping.
Now overlap the apples slices on top and lay the slices of the bread over the top of this.
In a large bowl, mix the eggs, milk, cream, cinnamon/nutmeg and remaining tsp. of vanilla. Pour over the mixture making sure to cover the bread. Cover with plastic wrap and refrigerate overnight.
Remove from the fridge 30 minutes before baking in a preheated 350 degree oven for 40-45 minutes until golden brown. Cut into 6-8 slices and invert to serve. *Drizzle caramel sauce over each slice and add a dollop of whipped cream. Did I mention just how yummy this is???
You may have to reheat this to a drizzle consistency.
Peaches With Lime Dressing
Summer is just ahead and peaches are probably everyone’s favourite fruit so this might be one to save.
- 9-10 peaches, peeled and sliced
- 4 tbsp. honey
- 2 tsp. grated lime rind
- 3 tbsp. fresh lime juice
- pinch of freshly grated nutmeg
Combine all the ingredients except the peaches and whisk until well combined. Pour over the peaches, turning gently so not to bruise the fruit. Cover and refrigerate. Best if served cold on a warm summer’s day.
This is so refreshing…you can add a dollop of whipped cream if you wish.
Dream of warm summer days, light breeze, cool peaches and lime. WOW!
Pink Sky Smoothie
We serve this when it is a new Bride and Groom or Anniversary celebration. It is pretty to look at and has an ilusive flavour.
Serves 2
- 1/2 cup natural yogurt
- 1/2 cup milk
- 1 1/2 cups whipping cream
- 1 tbsp. rose water
- 3 tbsp. honey
- 1 ripe mango, pitted and diced
- 6 ice cubes
- edible rose petals (if you can find them at a specialty store)
Pour yogurt, milk and whipping cream into food processor or blender and process until combined. Add the rose water and again, blend until combined. Add the mango along with the ice cubes and beat until completely smooth,.
Pour into your prettiest stemware. Add a couple of rose petals and serve immediately.
Listen to the oohs and ahhs…..
* This is in my B & B Cookbook
Gingerbread Pancakes
A refreshing spiciness in the morning that is heightened with a warm lemon sauce. Yummy flavours.
- 1 cup milk
- 6 large eggs
- 2 tsp. molasses
- 1 1/2 cups flour
- pinch of salt
- 2 tbsp. sugar
- 2 tsp. ground ginger
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/4 tsp. ground cloves
- 6 tbsp. butter
In a large bowl, beat the milk and eggs together. Add molasses and 2 tbsp. of water and stir.
Mix the dry ingredients together, cut in the butter until it resembles course crumbs, adding additional water until the batter is smooth. Heat and oil griddle. Ladle the batter onto the griddle and when bubbles start to form, flip them over.
Sauce
- 1 cup sugar
- 2 tbsp. cornstarch
- 1/2 cup water
- 1/4 cup butter
- 2 tbsp. grated lemon rind
- 1/4 cup lemon juice
Combine sugar and cornstarch in a saucepan. Gradually stir in the water, bringing to a boil. Cook, stirring constantly for 5 minutes until thickened. Remove from heat, add the butter, rind and juice. Mix well until the butter has melted. Keep warm.
Trout Wellington
Serves 6
This is a lovley way to serve trout. It looks so…..like expensive restaurant food.
- 3 sheets frozen puff pastry. thawed
- 6 x 6 oz trout fillets, all bones removed (make sure)
- thick teriyaki sauce, enough to cover the fillets
- 4 tbsp. chopped fresh tarragon
- 1 beaten egg – for pastry wash
Preheat oven to 425 degrees. Roll out pastry to about 12 inch square, then cut each one in half, forming 6 rectangles.
Place one fillet in the center of each rectangle and brush with the teriyaki sauce and sprinkle a bit of tarragon on each one.
Brush edges of the pastry with the egg wash and fold the pastry over each fillet and roll up. Seal the edges and, after placing on a parchment lined baking sheet, brush with the egg wash.
Bake until the pastry is a beautiful golden brown- which may take 20 minutes. Remove from heat and let stand about 10 minutes. While resting the trout, start making the Bernaise sauce.
Bernaise Sauce
- 3 tbsp. white vinegar
- 3 tbsp. white wine
- 10 peppercorns, crushed
- 2 tbsp. finely chopped shallots
- 1 tbsp. dried tarragon, chopped
- 1 tbsp. water
- 1 cup butter, melted
- 3 egg yolks
- 1 tsp. chopped fresh parsley
Combine the vinegar, wine, peppercorns, shallots and tarragon. Bring to a boil and reduce to 1 tbsp. Add 1 tbsp. water.
Combine the reduced liquid and egg yolks in a metal bowl, over simmering water. Whisk this until frothy and, in a steady stream, add the butter, whisking until it becomes thick. Salt and pepper to taste and strain through a chinois.
Serve with a bunch of asparagus spears and a glass of nice white wine. Ahh! Who could ask for more?