This is such a wonderful treat in the summer and especially for children.
- 6 tbsp softened unsalted butter
- 1/2 cup sugar
- 1 egg
- 1/2 tsp pure vanilla extract
- 1/4 tsp chocolate extract
- 1 1/2 cups flour
- 1/2 tsp baking powder
- Pinch salt
Preheat oven to 350 degrees.
In a bowl, cream butter and sugar until light and fluffy. Add egg and both flavourings. Mix well.
Combine the flour, baking powder and salt gradually add this to the creamed mixture. Cover and place in the fridge for about one hour. On a floured surface, roll dough into a thirteen inch circle, transferring to a twelve inch pizza pan. Build up the edge around the pizza with the excess dough. Bake for about twenty to twenty-two minutes or until browning lightly. Remove from oven and sit on a rack to cool completely.
FILLING
- 1 8 oz. tub of spreadable cream cheese, (Philadelphia’s the best),
- 1/2 cup icing sugar
- 2 cups slices strawberries
- 1 large peach, thinly sliced
- 1 peach and 1 kiwi for crushing
- 3 ripe kiwi, thinly sliced
- 1 cup sugar
- 1/4 cup cornstarch
- 1 cup crushed strawberries
- 1/2 cup each crushed kiwi and peaches
In a mixing bowl, cream sugar and cream cheese until completely smooth and spreadable. With an off-set spatula spread over the pizza crust. Arrange the sliced fruit on top making a pretty “picture†to look at.
In a saucepan combine the crushed fruit, sugar and cornstarch whisking to blend. Bring to a boil and simmer for about two minutes, stirring constantly until thickened. Cool down and spoon over pizza. Keep cold in the fridge until ready to slice and present and be sure to add a dollop of crème fraiche or whipped cream. If using whipped cream, make it small as it is a starter course for the rest of the meal.
This should be used in the summer time when you are looking for something quick to make, appetizing to look at and taste great. Enjoy!
Cranberry/Pistachio Cheesecake
Diet? This is a whole new food group…..
- 1 1/2 cups chocolate cookie crumbs
- 2 tsp. grated orange peel, divided
- ¼ cup melted butter
- 1 tsp. ground cinnamon
- 3-8 oz. packages room temperature cream cheese
- 3/4 cup sugar
- 2 tbsp. flour
- 3 lightly beaten eggs
- 1/3 cup dried cranberries, chopped coarsely
- 1/4 cup white cranberry juice
- 1/2 cup coarsely chopped fresh or frozen cranberries
- ½ cup coarsely chopped pistachios, skins removed
Preheat oven to 375 degrees. To make the crust, combine crumbs, one tsp orange peel and melted butter. Mix well together and press in an eight inch spring form pan. Set aside.
In a bowl cream together, sugar, cream cheese and flour for about five minutes to ensure it is smooth. Mix in the eggs and remaining orange peel until combined. Fold in the juice and berries. Pour this into the spring form pan and top with fresh cranberries.
Bake for about forty minutes until a three inch area around edge of pan appears set when gently shaken. Cool on a rack for twenty minutes and run a knife around the edge to loosen the cake and let it cool another thirty minutes or until completely cooled. Cover and refrigerate for at least four hours.
Note: To prevent cheesecake from ‘cracking’, set a small pan of water in the oven under the cake pan. The moisture prevents the cake from cracking and it comes out looking so professional.
The combination of the cranberries and pistachios is amazing. Yup! Another favourite.
Papaya and Shrimp Salad
This is, by far, the most favourite Appetizer I can serve. I love it…the flavours, textures are amazing. A real winner, I promise.
Serves 4-6
- 2 ripe papayas
- 2 heads butter lettuce
- 1 1/2 lbs. fresh, cooked shrimp (med to large)
- 1 cup mayonnaise (not salad dressing)
- 1 tbsp. fresh lime juice
- 1/4 tsp. ground ginger
- 1/2 tsp. curry powder
- 1 1/2 tsp. honey (to taste)
Wash and spin dry the lettuce. Take one large or two small leaves and put on salad plates.
Next, peel, remove the seeds and slice the papaya, arranging on top of the lettuce leaves in a pretty pattern. Arrange the shrimp on top and drizzle the dressing over the salad, using it all.
This is so finger licking tasty, it is insane. Personally, I don’t much care for the taste of curry but this is so subtle. It is just fabulous.
Bacon Mushroom Soup
I mentioned before, and had previously put in one of the recipes from the cooking class with Chef Justin, (Walnut Beach Resort) that he made four different dishes. This is another of the recipes and believe me, you have never tasted a soup as delicious as this one.
- 8 slices of bacon, diced
- 1 onion
- 3 garlic cloves, minced
- 4 cups of sliced mushrooms (your choice)
- 6 tbsp. flour
- 1 litre vegetable stock, hot
- 1 cup half and half cream
- 3 sprigs of thyme
- salt and pepper to taste
In a hot soup pot, saute the bacon until crispy and remove from the pot and set aside. Discard the bacon fat EXCEPT for 2 tbsp. you leave in the pot.
Place the pot back on the heat and saute the onions on high to get some quick colour. Once the onions are lightly browned, add the mushrooms and saute.
Once this has cooked, stir in the garlic and flour to make a thick paste. Slowly add the vegetable stock to the mixture, in four equal parts, stirring to incorp- orate the stock in between each addtion.
Add cream and the sprigs of thyme.
Bring the soup to a boil then drop to a simmer and cook for 20 minutes minimum.
Add salt and pepper to taste. Remove the sprigs of thyme. When plating, add a dollop of chive whipped creme fraiche in the middle of each bowl.
Chive Creme fraiche
- 1/2 cup whipping cream
- 2 tbsp. sour cream
- 2 tbsp. fresh chives, finely chopped
Whip the cream until medium peaks appear, then fold in the sour cream and chives.
As mentioned many, many times before I shudder at the mention of chives, BUT and a big BUT, it was fabulous in the soup. You could’t taste them but it enhanced the soup.
Thanks again Justin!
Homemade Baked Beans
I pulled this from a newspaper some 25 years ago and use it all the time and it has been adjusted to suit our tastes. It is great for family barbecues and also when company comes for dinner.
- 2 lbs. dried navy beans (approx. 4 cups)
- 1 tsp dry mustard
- 1 tsp salt
- 1 small onion, diced
- 1/2 cup brown sugar
- ½ cup corn syrup
- 1 cup molasses
- 1 tbsp ground ginger
- 1/2 cup ketchup
- 1/2 lb bacon slices, chopped
- 1/2 lb salt pork
Preheat oven to 250 degrees. To make the soaking time much shorter, in a large pot cover the beans with cold water and bring to a boil and simmer for two minutes. Remove from heat and let stand, covered, for one hour. Now again bring to a slow boil, reducing the heat and let simmer for one hour or until the skins burst. Drain the beans reserving all the liquid. Place the beans in a baking crock that has been sprayed with Pam.
Combine all the ingredients adding one cup of the reserved liquid. Pour over the beans mixing in and adding more liquid to cover the beans. Stir in the bacon pieces.
Cover the salt pork with boiling water and let stand two minutes. Drain and cut one inch gashes every half inch without cutting through the rind. Push the pork down into the beans until all but the rind is covered.
Cover the crock and bake in the oven for at least eight hours. Check every hour and add liquid as needed to keep them moist. During the last hour of baking, remove the lid and let the beans brown, stirring to mix. I like it when the liquid become a little thick.
Note: The ginger is added to remove the gas it gives us humans. Honest it works.
Ravioli With Creamy Tomato Sauce
- 9 oz. ravioli (4 cheese variety)
- 3 tbsp extra virgin olive oil
- 3 garlic cloves, minced
- 2 lbs. different coloured tomatoes, seeded and chopped
- 1 cup white wine (chardonnay)
- 1/2 cup whipping cream
- 2 tbsp fresh tarragon, chopped
- 1/2 cup grated parmesan cheese
Cook pasta according to packaging directions.
While pasta is cooking, heat the oil in a large fry pan over medium heat. Add garlic and saute for thirty seconds. Add tomatoes and simmer for about five minutes. Now stir in the wine and simmer for about three minutes.
Carefully stir in the cream and tarragon and simmer until it starts to thicken. Add cheese, salt and pepper to taste.
In a flat bowl or pretty edged plate, place three (if large) or five small ravioli on the plate and spoon sauce over the pasta. Serve immediately.
Add a crisp salad, a light entree and a glass of wine. What more can you ask for?
This is so much better than the quick store bought. Try it, you will love it.
Strata-style French Toast
Easter is around the corner and that usually means company’s coming…I know it is at our house. Here is a really different stuffed french toast and is really yummy. This can either be Breakfast or Lunch…in our case, Brunch!
- 24 3/4″ thick slices of Italian bread about 3 inches in diameter
- 12 slices of very thin cooked ham
- 12 very thin slices of cooked turkey
- 2 pears, peeled, cored and thinly sliced
- 12 slices (again thin) provolone cheese
- 4 beaten eggs
- 1/2 cup whole milk
- 1/2 cup light cream
- pinch of nutmeg
- shredded orange peel
- 3 tbsp. Grand Marnier
Arrange one half of the bread slices in the bottom of a greased 3 quart rectangular baking dish. Top each slice in the dish with a slice of ham, turkey, the pears and cheese (cut to fit). Top with the remaining bread slices.
Combine the rest of the ingredients and beat well until thoroughly blended. Pour evenly over all the bread and lightly press the bread down so it is covered with the liquid. Cover and store in the refrigerator overnight.
Remove from the refrigerator 30 minutes before baking. Preheat oven to 350 degrees and bake for about 30-35 minutes until the top is lightly browned.
Let stand for 10 minutes before trying to serve. Serve with warm Cranberry-pear sauce.
Cranberry/Pear Sauce
- 1 1/2 cups Cranberry juice
- 2 level tbsp. cornstarch
- 1 tbsp. brown sugar
- 1 tsp. finely grated orange peel
- pinch of cinnamon
- 1 pear, peeled, cored and chopped
In a small saucepan mix together 1 1/2 cups of cranberry juice cocktail (I prefer the White Cranberry Juice) with 2 level tbsp. cornstarch.
When blended, add 1 tbsp. brown sugar, 1 tsp. finely grated orange peel, pinch of cinnamon. Cook until it thickens and is bubbly. Cook for another 2 minutes. Stir in pear. Serve warm.
This makes 12 servings, so you can cut and plate and either pour sauce on each one or let the guests add their own sauce. In this case, serve in individual gravy boats. This is so cool to do.
Can you say “damn I can do this”?
Peanut Butter Cookiwiches
I know that isn’t a word, but what the hay! This is my spot and I thought it worked with this recipe. No martini required.
Make up your favourite peanut butter cookie. Roll the dough up into 1/2 inch balls and flatten slightly witha fork, bottom of a glass, whatever you choose.
Bake in a 350 oven for about 8-9 minutes, until golden and remove to a rack to cool. Leave for a minute and move to a cooling rack. That is the good part.
Now for the ‘wich’ part.
Peanut Butter Cream
- 3/4 cup peanut butter
- 3/4 cup marshmallow creme
- 3 tbsp. milk
- 3/4 tsp. cinnamon
- 1/4 tsp. ground nutmeg
In a medium bowl whisk all of the above and gradually add 3 tbsp. icing sugar. Turn one cookie over and add a tbsp. of the cream on the flat side and top with another cookie (flat side down). Continue until all the creme is gone. Then on your own…..lick the bowl! No one is looking…
Not only the kids will love this one. Enjoy!
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.
Blushing Pear Salad
For our New Year’s Eve Dinner, we made the ‘blushing’ pear salad.
- 3/4 cup pomegranate juice
- 1 tbsp. sugar
- 1/4 cup dry white wine
- 1/4 cinnamon stick
- 2 Bosc pears, peeled but keep stems attached
- 3 cups green leaf lettuce, rinsed and torn into pieces
- 1 tbsp. vegetable oil
- 2 tbsp. pomegranate juice
- 1 tbsp. lemon juice
- 1 tsp. Dijon mustard
- 1/2 tbsp. honey
- crumbled chevre
- sprinkle of candied pecans, broken up
Place pomegranate juice, sugar, wine and cinnamon into a large saucepan. Bring to a simmer and gently stir until the sugar dissolves.
Peel the pears but keep in stem intact.
Place the pear in the simmering liquid and cover. It will take about 20 minutes until tender. Be sure to turn occasionally. Once tender, remove from the heat and let cool down. Turn the pears over often while cooling so the colour is even.
Divide the lettuce on two fancy plates. Halve the pears and core them. Cut each half into slices. Divide the slices over the two plates.
Combine the oil, juices, mustard and honey in a small saucepan. Bring to a boil over high heat and simmer, stirring often for about 2-3 minutes (it will thicken slightly). Add the chevre pieces and candied pecans over the top of the salad and spoon some of the warm sauce over the salad.
Absolutely scrumptuous.
Crab Dip
This is one of those recipes too easy to consider as being company fare, BUT it is. The first time we tasted it, my husband, his daughter Suzanne (who made it and gave me the recipe back in 2002) and I stood outside on the sidewalk, talking and eating….we ate the whole thing.
All it is:
- 8 oz. cream cheese at room temperature
- 1 tbsp. Worchestershire sauce
- 1 1/2 tsp. fresh lemon juice
- 1/2 cup chili sauce (may need more)
- crab or pollock (however you spell “fake crab”……the more you use the better it is. Chopped into chunks.
- parsley
- Crackers
Mix the cheese, Worchestershire sauce and lemon juice together until fluffy. Spread this in a shallow serving dish.
Spread the chili sauce on top. Drain and rinse the crab (if using real) and spread over the chili suce. Sprinkle with the chopped parsley to make it pretty.
Our Christmas Favourite-Tourtiere
When I first met Don, he cooked Christmas dinner and this was served. Being a fuss-bucket, I didn’t care for it…WRONG. I loved it!
It wasn’t like anything I had ever had before. When, years later, we lived away from my mom, we sent her a pie for herself. She came back the next Spring for a visit and had a piece of paper inside the pie plate. She gave it to Don with a impish smile and said “more, please”.
This can be served with a mushroom gravy as an appetizer or a side dish to Christmas dinner. All our kids use ketchup. What can I say?
To make 3 pies (we (Don) make about 11)
- 2 onions, chopped
- 2 tbsp. butter
- 4 -5 potatoes
- lb. each ground pork and ground beef for each pie
Saute the onions in the butter until translucent and add the meat. Brown thoroughly eliminating any large lumps. Spoon off the fat when cooked.
To season, you will use:
- 3 tsp. cloves
- 1 tsp. ground ginger
- 1/2 tsp. each of ground nutmeg, savory and sage
- 1 tsp. cinnamon
- 1 tsp. Jamaican allspice
- 1 tsp. poultry seasoning
- 1 cup water
- salt and pepper to taste
Cook the potatoes and mash well. Add to the meat mixture and simmer for another 30 minutes. Cool completely. Then, go ahead and…..
Use your favourite pastry recipe (yours or a box)
You will not only love the smells emanating throughout the house, you will have to make sure you don’t eat them all at once.