Not very many people like Christmas cake but this is a much tastier cake to make. When I make up my trays, I always add a few slices.
You will need:
- 2 cups softened butter
- 2 cups sugar
- 6 eggs
- 1 tsp. grated lime peel
- 1 tbsp. fresh lime juice
- 1 tbsp. vanilla
- 1 cup golden, seedless raisins
- 1 1/2 cups chopped pecans
- 1/2 cup finely chopped red and green glace cherries
- 3 cups flour
- pinch of salt
- 1 tsp. baking powder
Preheat oven to 350 degrees. Cream butter and sugar until very fluffy. Add eggs, one at a time, making sure to beat well after each one. Stir in the lime peel, juice and vanilla. Now, slowly beat in the flour, salt and baking powder. When it becomes a little ‘heavy’ for the machine, remove and stir it manually. Fold in the nuts and fruit.
Spoon batter into a well greased and floured bundt pan, baking for about 90 minutes. Poke with a toothpick to be sure it is done. Cool slightly and add the glaze.
- 1/4 cup mango nectar
- 1/4 cup lime juice
- 1/4 cup sugar
Heat only until the sugar has dissolved and pour over the warm cake until it has all been absorbed. Freezes well. When ready to use, thaw to room temperature and slice.
This is a real yummy-yummy cake.
This cake will certainly change your mind on Christmas cakes (especially those of old).
Free-stone Peach Muffins
I say free-stone because they are, by far, the sweetest peaches around. My own opinion, of course, but….
My grandaughters came for a short visit this weekend and I made these muffins. After all, it is the season for them and so inexpensive to purchase.
You need:
- 2 cups of finely chopped, peeled fresh peaches
- 1 1/2 cups sugar
- 1/2 cup of soft butter
- 2 eggs
- 1 tsp. almond flavouring
- 1 1/2 cups milk
- 4 cups flour (true)
- 4 tsp. baking powder
- pinch of salt
- 1/4 cup packed brown sugar
- 1/4 cup chopped pecans
- healthy pinch of ground cinnamon
- 4 tbsp. cold butter
Preheat oven to 400 degrees. Spray 6 large muffins tins and 12 regular size muffin pan with Pam.
Place the peaches in a bowl and sprinkle 1/2 cup sugar over them and set aside (No, it will not be too sweet). Mix together and let sit for one hour or so.
Beat together for about 4 minutes, the butter and remaining cup of sugar until pale in colour and really smooth. Add the eggs one at a time beating until fluffy. Add the almond flavouring.
Using an electric mixer, combine 3 1/2 cups flour, baking powder and salt. Mix together. Add the egg mixture being careful not to over mix. This will be stiff. Carefully fold in the peaches.
Fill the muffins tins equally and in a small bowl combine the balance of the flour, brown sugar, pecans and cinnamon. Cut in the butter until it resembles a crumb like texture. Place a tablespoon over the top of each one and if there is any left over, just add it to the muffins.
Place in the oven and bake for 20 – 23 minutes until golden brown. Run a knife around the edges of each muffin and remove to a wire rack. Serve these warm with butter and there won’t be any left over. I mention this because the kids took the rest home to eat on the way and also have for their supper. What can I say? I have clever grandkids.
Savory Pecan Scones
Anything with pecans, to me, means comfort food. These are a wonderful scones mixed with cheese and herbs…….yummy-yummy.
You will need:
- 1 cup toasted, coarsely chopped pecans
- 2 1/4 cups flour
- 2 tsp. baking powder
- 1/4 cup finely ground toasted pecans
- 1/2 tsp. baking soda
- pinch of salt
- 1/2 cup cold butter
- 1 cup shredded Gruyere cheese
- 1/2 tsp. dried thyme, crushed
- 1 egg, beaten
- 1 cup buttermilk
- 1 1/4 tbsp. honey
- 1 tbsp. mustard
- Shredded cheese for topping
Preheat oven to 375 degrees.
In a large bowl combine flour, ground pecans, baking powder, soda and salt.
Using a pastry blender cut in butter until mixture looks like a coarse meal. Stir in the Gruyere cheese, chopped pecans and thyme. Make a well in the centre of the flour mixture.
In a small bowl, beat the egg, buttermilk, honey and mustard. Add all at once to the flour mixture.
Turn dough out onto a lightly flolured surface. Knead gently 10-12 strokes until nearly smooth. Divide in half. Roll and pat into 2- 6 inch circles. Cut each circle into 6 triangles. Place the triangles on a parchment lined cookie sheet and bake for about 20 minutes or until golden.
Transfer to a cooling rack. Serve warm. You could, at this time, drizzle a little honey over the top of each scone.
Now, make a pot of tea/coffee, grab a good book/friend and enjoy a quiet time.
Truly yummy-yummy
Banana White Chocolate Muffins
This is one sure way to get your potassium…..gotta love those bananas and this is another way to do that.
You will need:
- 1 large egg
- 1/4 cup Crisco oil
- 4 pureed bananas
- 1/2 cup milk
- 2 cups flour
- 1/4 cup sugar
- 2 tbsp. baking powder
- 1/3 cup grated white chocolate
- 1/3 cup pecans, chopped
Preheat oven to 400 degrees. In a bowl, blend eggs, oil, bananas and milk. In another bowl, mix the flour, sugar, baking powder, white chocolate and pecans.
Make a well in the centre and add the milk mixture. Stir only until moistened.
Fill prepared muffin tin 3/4 full. Bake for about 20 minutes or until they turn a light golden colour.
These are delicious and fits into the “other” food group….chocolate. Just ask any woman.
Enjoy.
Tenderloin With Whiskey Brown Butter
There are times when something special cries for the absolute unique dish. This one should do the trick. It is easy to do and if you want kudos that will last for eons, try this one.
You will need:
- 1 1/2 lbs. Beef Tenderloin (whole)
- 2 tbsp. olive oil
- 3/4 cup whiskey
- 1 tbsp. fresh sage, chopped fine
- 1/4 cup unsalted butter
- 1/2 cup pecan pieces, toasted, roughly chopped
Preheat oven to 400 degrees. Heat the olive oil in a thick bottom saucepan. Season the meat with salt and pepper. Carefully set the meat in the hot oil and brown all sides well (about 8-10 minutes). Do not burn the bottom of the pan as it will be used to the sauce later.
Set the meat in a baking dish and continue cooking in the oven to desired doneness. (Medium is probably the best choice). Pour excesive oil out of the pan. Remove pan from heat and add the whiskey and sage, reducing in half. Should take about 2 minutes. Now add the butter and pecans and cook only until butter turns a golden brown. Remove immediately so it doesn’t burn but keep warm.
Remove tenderloin from the oven and rest for about 7 minutes. Slice in 4 pieces and drizzle the sauce over top.
Serve this with garlic mashed potatoes and broccoli and cooked carrot sticks. Yummy-yummy!
Summer Appetizers
We are now into summer and that means a lot of bbq’s, family picnics and visits with family, friends and neighbors. Today I will showcase a couple of new ideas to get you started AND excited to show off your new found recipe skills.
Firstly: Fresh Figs with Proscuitto and Blue Cheese
Note-the combination of flavours can’t be beat but your figs must be perfect. Ripe but not too soft. Use both green and purple figs for variety.
- 1/2 cup Blue Cheese
- 6 medium figs, cut into quarters
- 2 tbsp. of exceptional balsamic vinegar
- 2 tbsp. olive oil
- pinch of mediterranean salt
- light pinch of pepper
- 1/2 lb. thinly sliced proscuitto, cut into strips.
Place 1/2 tsp. of the cheese on each quarter, gently pressing into the bottom of each fig piece. Place on a parchment lined baking sheet.
Mix the vinegar, oil, salt and pepper together using a whisk and brush each fig.
To assemble, wrap the bottom half of each fig with a strip of proscuitto. Do not refrigerate.
Secondly: Pecan, Brie and Grape Salsa Tarts.
To get the results of this recipe you should have a high quality Brie. This means it should be soft when cut into but never runny. If you make a mistake and buy an under-ripe wheel of Brie, you should be aware that it will not ripen further.
- 1 cup seedless grapes, cut in half
- pinch of salt
- 1 tbsp. balsamic vinegar
- 2 tsps. olive oil
- 1/4 tsp. each of fresh rosemary aned minced garlic.
- pinch of pepper
- 48 prepared tart shells (you could make your own pastry)
- 1/2 cup roasted and chopped pecans
- 8 oz. Brie, rind removed
Preheat oven to 300 degrees. Place grapes and salt in a processer and chop until coarse in texture. Transfer to a strainer and let stand for about 10 minutes. Mix together all the ingredients up to and including pepper. Fold in the grapes.
With a fork, fill the tartlets. This will avoid picking up any of the liquid. Bake until the cheese starts to melt (about 5 minutes). Do not over-bake. Serve immediately.
You have now become the queen of the appetizers for any occasion that crops up.
Brandied Balderson Aged Cheddar, Pecan and Pear Crostini
This is such a nice appetizer to serve. Has a tang from the Balderson Cheese, sweet from the pear and a little crunch from the toasted pecans. Try it and, like Mikey, you’ll like it.
Serves 4
- 4 oz. crumbled cheese
- 2 tbsp. butter
- 2 tbsp. brandy
- 1/4 cup chopped pecans
- 16 baguette slices
- 1 red skinned pear, thinly sliced
Preparation:
Turn broiler on.
Make sure cheese and butter are at room temperature. Mash with a fork until smooth. Stir in brandy and add to the cheese mixture. Place baguettes on a cookie sheet, toasting one side under the broiler. Remove from the oven and on the untoasted side, add a slice of pear and top with a tsp. of the cheese mixture.
Broil four to six inches from the broiler for about two minutes or until it gets bubbly. Remove from the oven and sprinkle each baguette with the chopped pecans. Serve! YUM.
Brandied Cheddar Cheese/Pecan/Pear Crostini
Company coming? This is a great way to show them you want them there.
Serves 4
- 4 oz. crumbled cheese
- 2 tbsp. butter
- 2 tbsp. brandy
- 1/4 cup chopped pecans
- 16 baguette slices
- 1 red skinned pear, thinly sliced
Preparation: Turn broiler on.
Make sure cheese and butter are at room temperature. Mash with a fork until smooth. Stir in brandy and add to the cheese mixture. Place baguettes on a cookie sheet, toasting one side under the broiler. Remove from the oven and on the untoasted side, add a slice of pear and top with a tsp. of the cheese mixture.
Broil four to six inches from the broiler for about two minutes or until it gets bubbly.
It is soooo scrumptuous and wonderfully different from the usual. Company will truly love it.
with a fork until smooth.
Stir in brandy and pecans and add to the cheese mixture. Place baguettes on a cookie sheet. Toast one side under the broiler, turn and place slice of pear on the untoasted side and top with a teaspoonful of the cheese mixture.
Broil four-five inches from heat for about two minutes or until the cheese becomes bubbly.
Serving: Use small individual plates with spreader knives. Use a fresh cloth napkin (not paper) and your guests will take notice. They may not say anything, but they will notice. If you have an IKEA near you, a Dollar Store Outlet or even Costco you can purchase plates and spreader knives for only a couple of dollars. Keep them aside and use them just for your dinners.
I’ll Share-Chocolate Chip Cookies
I am going to share with you a recipe for Chocolate Chip Cookies. I know everyone has the recipe but I’ll bet none of your recipe cards look like this one. This is what the original card looks like after about 45 years of being there for me. Don wants to frame it. Who knows?
- 1/3 cup soft butter, not margarine
- 1/3 cup shortening
- 1/2 cup sugar
- 1/2 cup firmly packed brown sugar
- 1 egg
- 1 tsp. vanilla
- 1 1/4 cup flour
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 cup Chocolate Chips
- 1/4 – 1/3 cup chopped white Chocolate (melting chocolate disks are best
- 1/2 cup Chopped pecans
Beat together 1/3 cup soft butter and 1/3 cup shortening until well blended, then add 1/2 cup granulated sugar and 1/2 cup firmly packed dark brown sugar.
Beat in 1 large egg, 1 tsp. pure vanilla until all is light and fluffy. Add 1 1/4 cups sifted flour, 1/2 tsp. baking soda and a pinch of salt. Blend well.
Now stir in 1/2 cup chocolate chips, 1/2-1 cup chopped pecans, 1/2 cup white chocolate wafers: this will be a stiff batter. Drop by tbsp. onto parchment lined cookie sheets and in a 375 degree oven, bake for 10-12 minutes.
If, after a few days should there be leftovers, just warm them up for about 10 seconds in the microwave and presto! Just out of the oven cookies.
Whomever you give these to will always want more. Here is where keeping it tasty is key.
Taste Rating: 9.8
Biscotti
This is a great ‘dunker’ for coffee or a sweet dessert wine.
- 1/2 cup soft butter
- 3/4 cup sugar
- 3 eggs
- 1/2 tsp. vanilla
- 3 cups flour, sifted
- 1 tbsp. baking powder
- pinch of salt
- 1 tbsp. liquid anise flavouring
- grated zest from1 lemon and 1 lime
- 1/2 cup chopped pecans
- 1/2 cup white chocolate pieces, chopped
Preheat oven to 350F. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well, now add the vanilla. Combine the sifted flour, baking powder and salt and add slowly until mixed.
Add remaining ingredients and blend well.
Divide dough into 4 parts and shape into rolls about 1 1/2″ in diameter. Place each roll on a separate parchment lined cookie sheet, flatten top slightly and bake for 15 minutes. Remove from oven and cut each roll in 3/4″ diagonal pieces.
Place cut side down and return to the oven for 15-20 minutes. You want them cooked through.
I have a convection oven so I am able to put all the trays in at once. Be sure to move the trays around half way through the cooking times and on the second timing, turn the slices over.
They won’t be the really crisp biscotti until the second day, but trust me they are soooo good you will sample a few. I’ll bet you can’t wait, we couldn’t.
Taste Rating: 8.5
Pumpkin Turtle Pie
Even with a few packaged foods, it is still from scratch.( If you made it, it’s from scratch) A great NEW pie for Thanksgiving Dinner. Try it!
- 1 graham pie crust (ready made)
- 1/2 cup plus 2 tbsp. caramel ice cream topping
- very generous 1/2 cup pecan pieces, divided
- 1 cup cold milk
- 2 pgs. each (3.4 oz) vanilla instant pudding
- 1 cup pure pumpkin (not pie filling)
- 1 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 2 cups sweetened whipped cream
- Shaved chocolate (optional)
Pour 1/2 cup of caramel topping on the pie crust bottom and sprinkle 1/2 cup chopped pecans on top.
Beat milk, pudding mixes and spices with mixer on low just until well blended. Gently fold in one cup of whipped cream and spread into crust. Refrigerate at least one hour.
Just before serving, top with remaining whipped cream, sprinkle with remaining pecans (this time chopped fine) and drizzle remaining caramel topping across the top. Now you can add the shaved chocolate.
Note: If you stand just before serving all the calories will disappear!