When you have finished baking the pumpkin pies and you find you have more pumpkin puree than you need, try these….they are a little tastes of yummy goodness in the morning. Who could ask for more? Great for Christmas morning breakfast.
- 1 3/4 cup sifted flour
- 3/4 cup packed brown sugar
- 1 1/2 tsp. baking powder
- 1 tsp. ground cinnamon
- 1/2 tsp. baking soda
- pinch of salt
- 1/2 tsp. finely chopped candied ginger
- 1/4 tsp. ground cloves
- 1/4 tsp. grated nutmeg
- 1/2 cup chopped pecans
- 2 large eggs
- 3/4 cup canned pumpkin puree (not pie filling)
- 1/4 cup Crisco oil
- 1 tsp. pure vanilla
Grease your muffin tins well. Preheat oven to 400 degrees.
In a large bowl, sift together all the dry ingredients, including the chopped pecans.
In a separate bowl, whisk together the eggs, pumpkin puree, oil and vanilla. Pour into the dry ingredients and mix together until moistened.
Fill muffin tins 2/3 full and bake for 20 minutes. Let cool on a rack and top with the following icing.
- 1/2 pkg of cream cheese (light cream cheese can be used)
- 1 1/2 tbsp. icing sugar
- 1/4 tsp. pure vanilla
- crushed pecans
Beat together until light and fluffy. Ice muffins and sprinkle with some crushed pecans.
Christmas 2012 Table Theme
This year, as with every year, it is always a trick for me to come up with a different table theme. I really mean the colour of the cloth and how to change it up a little. It is going to be just a ‘take five’ moment. Take another 5 minutes of your time to really look at the table and then bring it up a notch.
Here are a few steps how to do just that.
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This year….I decided to do a table with black, gold and silver. One of the reasons being I had the silver decorations (balls, etc.), wreaths – new this year but for only pennies each one. I put one in each of the two dining room windows. If you can gather your own materials from nature, go for it.
I found some artificial large poinsettias I had used before and placed one in each of the wreaths. They look great. I added a couple of the silver Christmas balls to hang sporadically and it took on a whole new look. Very chic!
A big box grocery store opened just a couple of weeks ago and they, of course, had many specials on and one was little Christmas trees wrapped in red tree bases. Also, they had gold and silver balls in a big package especially for small trees. Well! I couldn’t let that one go. Besides we also had two trees I stand by the fireplace and they only had a couple of balls on them. I was able to add so many more now and they look great.
Okay, not done yet. The little trees needed a top. We looked high and low through several stores and couldn’t find anything. Then…..I saw a pkg. of small red bows. Being a desperate woman I bought them (again for only pennies). I think they were to go on a tree or present or whatever. I chose the whatever and put one on each tree. Voila! Done.
From previous years, I had a silver mesh table cloth topper. I pulled it out and it worked so well. Again…no additional cost but it takes me years to add things that can be used. Besides, when you operated a Bed and Breakfast (12+ years) and entertained a lot like we used to do, you do gather things.
I had black napkin covers, black and gold Christmas “crackers” and we were given 12 black and gold Christmas Ball place card holders a couple of years ago as a Christmas gift from a special niece and, again, it is now put to good use.
I dug out some gold coloured little stockings. I think they were supposed to go on a tree, but I would put a lottery ticket and candy cane in each one and place one at each setting. One more little step to go and complete that extra five I asked you to take.
I was given as a gift from Suzanne and family one year of 12 little gravy boats. So….once everyone has loaded up their plates, they also have extra gravy should they need some. Also, each setting has their own salt and pepper shakers.
We have two pictures here…1 shows the table setting like normal…the other shows what the ‘extra’ steps bring the level to.
Again, treat family, friend and guests in your home the same and take the extra five…..It shows. It means a lot to those who sit at your table. It is just another ‘Damn I Can Do This’ moment. You’ll feel proud at what you can accomplish with new and old things combined.
Good job one and all. Merry Christmas and have fun with your own table. Let me know how it all works for you.
The pictures are #1 and #2
Camembert Cheese with Berry Chutney
All the snacks and goodies are coming out for the month of December….all the parties, Open Houses, etc and now is the time to present something a little different yet very elegant.
- 1 – 6 oz. round of Camembert
- 1/2 cup of Cranberry Chutney or any fruit chutney
- 1/4 cup toasted pecans, chopped
- fresh cranberries, figs (if you can get them) dates and kumquats
- Water Crackers
Slice the Camembert in half horizontally and separate. Spread the chutney on the bottom half and sprinkle with the toasted pecans.
Cover with the top half of the cheese. Prior to microwaving, garnish a platter with the fresh berries/fruitsbeing sure to leave room for the cheese.
Place the cheese on a microwave-safe dish and on medium power, microwave for 1-2 minutes until the cheese starts to become runny. Remove and place on the garnished tray. Serve with water crackers and a chilled glass of your best white wine.
I can hear all the oohs and ahhs from here.
Maple Cranberry Sauce
I have always made my own cranberry sauce and this one is another version. The ginger, orange and maple syrup brings it up another level. It is easy and everyone will enjoy it. Serve with turkey or ham. Yummy.
- 1 cup water
- 1 cup sugar
- 1/2 cup fresh orange juice
- 12 oz. fresh cranberries, rinsed
- 1/2 cup pure maple syrup
- 1 tbsp. grated orange rind
- 4 tbsp. crystalized ginger, diced
- 1/2 cup diced pecans
- 2 tbsp. Grand Marnier liqueur
In a large saucepan, combine the sugar with the water and orange juice. Simmer over medium heat for about 5 minutes. Add the berries and cook until they start to pop open. Now stir in the maple syrup, orange rind and ginger. Simmer for a further 5 minutes. Add the pecans, stir in and remove from heat. Stir in the Grand Marnier.
Cool until warm, ladle in sterilzed jars, cap and now cool completely.
Store until ready to serve. The sauce will thicken on its own while chilling.
You will never buy another can of cranberry sauce again. Promise…..
Brussel Sprouts With A Special Butter
Now, let’s face it. Brussel Sprouts – you either LOVE them or you HATE them. Before you get carried away and dismiss this recipe….give it a trial run and I bet you use it at your Festive Table.
- 2 lbs. fresh Brussel Sprouts, trimmed and washed
- 1 tbsp. olive oil
- pinch of salt
- 6 oz. unsalted butter
- 1 tbsp. olive oil
- 1 1/2 cups hazelnuts, coarsely diced and toasted
In a large saucepan with water, bring the brussel sprouts to the boil and cook until tender. Drain, cut in half and put 1 tbsp of olive oil in a saucepan and put all the sprouts on a medium heat to lightly brown.
In your blender add the butter, olive oil and hazelnuts and grind until smooth. Add the butter to the brussel sprouts and serve.
I bet you love them now. Really!
Jambalaya – Canadian Way
This is a true Jambalaya, but in a Canadian “French Quarter” way. Read through and then give it a try. This recipe will serve 4.
It’s not quite the recipe that Don and Gena invented a couple of years ago and THAT was fabulous. Just one thing wrong…..no one can remember all what went into it. It was absolutely fabulous so I guess we have to wait until Gena comes back and those two go at it again!
- 2 whole bay leaves
- 1 tsp. salt
- 1 tsp. cayenne pepper
- 1 1/2 tsp. oregano
- pinch of black pepper
- pinch white pepper
- 1/2 tsp. thyme
- 2 1/2 tbsp. lard
- 2/3 cup smoked ham, chopped
- 1/2 cup chopped smoked sausage
- 1 1/2 cups chopped onion
- 1 cup chopped celery, peeled
- 3/4 cup chopped green pepper
- 1/2 cup chicken in bite size pieces
- 1 1/2 tsp. grated garlic
- 1 lb. fresh roma tomatoes, chopped
- 3/4 cup tomato sauce (homemade if you have it) canned
- 2 cups seafood stock
- 1/2 cup chopped green onion (yuk)
- 2 cups uncooked converted rice
- 3/4 cup shrimp, peeled, medium
- 10 oz. oysters in their own liquid
Combine all the seasonings in a small bowl and set aside.
In a large suacepan, melt the lard over medium heat and add the ham and sausage and saute until crisp, stirring constantly.
Add the onions, celery and green peppers and saute for about 5 minutes. Add the chicken. Raise the heat to high and cook for 1 minute, constantly stirring, so as not to burn.
Reduce to medium heat, add the seasonings and garlic and cook for about 3 minutes. Yes, constantly stirring. Add the tomatoes and cook until the chicken is tender (about 8 minutes). Now add the tomato sauce and cook for 7 minutes more. Stir in the stock and bring to a boil. Stir in the green onions and cook for about 2 minutes.
Now….add the rice, shrimp and oysters. Stir this well and remove from the heat.
Transfer this to a large baking pan , cover with foil and bake in a 350 oven for about 30 minutes. Remove the bay leaves and serve immediately with the Creole Sauce (recipe follows).
Creole Sauce
Be really careful with this sauce…you pour it over the Jambalaya but it is seriously HOT.
- 2 whole bay leaves
- 3/4 tsp. oregano
- 4 tsp. salt
- 3 1/2 tsp. white pepper
- 1/2 tsp. cayenne pepper
- 4 tsp sweet paprika
- pinch of black pepper
- 1/2 tsp thyme
- 1/2 tsp basil
- 4 tbsp. butter
- 1 cup peeled and chopped roma tomatoes
- 3/4 cup chopped white onion
- 3/4 cup chopped and peeled celery
- 3/4 cup chopped green pepper
- 1 1/2 tsp. grated garlic
- 1 1/4 cup chicken stock
- 1 cup tomato sauce (homemade if you have any left)
- 1 tsp. sugar
- 1/2 – 3/4 tsp. Tabasco sauce
Combine the seasoning ingredients in a small bowl and set aside
Melt the butter in a large skillet and stir in the tomatoes, onion, celery and peppers. Add the garlic and seasoning mix and blend really well. Saute for about 5 minutes and the onion is transparent.
Stir in the stock, tomato sauce, sugar and Tabasco and bring this to a boil. Reduce the heat and simmer for about 20 minutes, stirring occasionally. Before serving, remove the bay leaves.
Serve with a lovely Ciabatta bread, toasted and buttered. Add a glass of your favourite red, light the candles and enjoy!
Christmas Is On Its Way
We live in a small community in southern British Columbia and, as of yesterday, lights are adorning the yards, stairs, roof lines started sparkling around town . As if someone pushed a button, you can see the lit Christmas trees in the windows as you drive on the different streets.
When out walking, you can start to enjoy the smells of baking wafting throughout the neighborhood and you almost wish you knew who lived there and invite yourelf in for a coffee and closer smell.
Due to the fact my sister and I used to race to see who could have all the gifts bought and wrapped before Hallowe’en, leaves me to be disliked by those who leave it until 6 p.m. Christmas Eve. I can’t help it, it still happens in our house to this day. In September, while visiting Don’s daughter and family, we took their gifts (all wrapped) to keep until Christmas, and also those gifts for our friends in the City where we used to reside.
As mentioned before we do all our Christmas baking on November 11 and then I started….slowly……sneaking a little ornament here and a new wreath or two on a couple of windows, all the while wrapping more gifts as they were available.
Oh yes, Christmas letter is done and cards were addressed, stamped and ready to go out next week.
Then, I had to figure out what the colour theme is going to be this year….it is never the same and we always try to make the table a joyful site to sit at, enjoy our traditional dinner and talk about everything and nothing for hours with family.
Boxing Day more family arrives and we do it all again. What joy to be able to sit down and enjoy another feast.
Christmas is also time to sit back and reflect on seasons past with family members who are no longer with us, the joyful times, the silly games played or stories of long ago and, if you are like me, a slow smile crosses your face and you do feel good, even though you wish for all you can, that they were, once again, sitting at your table. Oh yes……..
Most of all, going to Church and never forgetting the real reason for this special time of year…..singing Happy Birthday to Jesus and being so thankful for all in your life.