This is a cookie that will make your family and guests (should they last that long) want more.
- 1/2 tsp. anise seeds
- 1/2 cup Pinot Grigio white wine
- 1 tsp. vanilla
- 2 cups flour
- 1 tsp. baking powder
- 1 pinch salt
- 1/2 cup granulated sugar, plus extra for garnish
- 1/3 cup Crisco oil
Preheat oven to 350 degrees. Line 2 baking trays with parchment and set aside.
Use a mortar and pestle to lightly crush the anise seeds. Put in a small bowl and add the wine and vanilla. Let this all steep for about 15 minutes.
In a large bowl, whisk the flour, baking powder, salt and sugar together. Make a well in the center, add the oil and, using a strainer, add the wine mixture, discarding the anise seeds. With a wooden spoon, stir until the dough comes together. Turn out on a surface and knead a couple of times.
Divide the dough into walnut size pieces and, one at a time, roll out to a 3-3 1/2 inch rope. Pinch the two ends together to form a ring and place on the prepared baking sheets. Sprinkle each cookie with sugar and bake for about 20-25 minutes until a lovely golden brown. Transfer to a rack to completely cool. These may be stored up to 4 days. I will bet you they don’t last 2 days.
Yum….serve with a special dessert like a Crème Brulee or a Sabayon.
Fudge That Is Smooth As Silk
What a fun way to fix that ‘sweet-tooth’ you all have but know that it is homemade with love, tastes fantastic and is easy to make. Give it a try. The flavours can be changed just by using the different coffee creamer flavourings out there. You know, the kind that you pour in, looks like cream but tastes like a fancy gourmet coffee.
- 3 tbsp. butter
- 1 cup whipping cream (36% if you can)
- 3/4 cup white sugar
- 1 1/2 cup dark brown sugar
- 2 tbsp corn syrup
- 1 tbsp. butter pecan coffee creamer
- 1/2 cup pecans, coarsely chopped
In a large pot, combine the butter, sugars, syrup. Stir to mix and bring to a boil. Simmer over medium heat until the candy thermometer reaches 241 degrees.
Immediately remove from the heat and add the creamer, but DO NOT stir. Leave for 20 minutes to room temperature.
Butter a 9 inch square pan. Here is where the fun begins.
Fill the sink with 2 inches cold water and put the pan inside and beat with a wooden spoon until it begins to thicken. Add the pecans and continue beating until it thickens and begins to lose its shine.
When no longer shiny, transfer to the prepared pan and smooth the top down. You will have to work equickly or the sugar will begin to crystalize.
Do not cut the squares until it has rested for 2 hours at room temperature.
Enjoy.
Lavender And Honey Panna Cotta
The second half of my birthday present this year was another cooking class dinner at Hester Creek with Chef Roger Gillespie. When I asked Chef Roger if I had his permission to use his recipes, he told me “from this moment on, I never have to ask him again, I have his permission for any recipes of his I use.”
This is a big deal for me. He either likes what I do or he wanted to get rid of me…I’ll go with the first one.
The dessert he made was fabulous and wo! you will love it as well.
- 3 cups heavy cream (36% if you can find it)
- 1/2 cup sugar
- 1 1/2 tbsp. lavender
- 1 1/2 tbsp. local honey
- 1 1/2 tsp. finely grated lemon zest
- 1 envelope unflavoured gelatin
Bring cream, 1/4 cup sugar, lavender, honey and lemon zest to a simmer in large saucepan over a medium low heat.
In a small bowl, soften the gelatin in 2 generous tbsp. cold water. Whisk softened gelatin into cream mixture.
Pour cream mixture into 8 x 4 oz, ramekins or custard cups that have been lightly coated with Pam cooking spray. Be sure to blot out excess with paper towel.
Set custard cups in a shallow pan, cover with plastic wrap and refrigerate until set. (at least 4 hours), but preferrably overnight.
Serve with a biscotti, shortbread or french madeleine cookie.
Thank you Chef Roger. It was beyond yummy
Pralines
Lesson #1 – these are pronounced ‘praw-leens’ and got their humble beginnings in Louisiana ( Marshal Luplesis-Praslin,1598-1695) from his butler, who had a recipe for almonds coated in sugar, used as a digestive aid. Later, when Louisiana was settled by the French colonists, they changed to pecans.
There are many recipes for this confection and the Creoles take great pains to find perfection. The recipes are well kept secrets and are handed down generation to generation.
- 1 1/2 cup sugar
- 3/4 cup light brown sugar, packed
- 1/2 cup milk
- 6 tbsp. butter
- 1 1/2 cups roasted pecans (pronounced pee-cons)*
- 1 tsp. good quality vanilla
Combine all the ingredients and bring to the softball stage (238-240 degrees) stirring constantly. Remove from the heat.
Continue stirring until the mixture thickens (again – constantly stirring), becomes creamy and cloudy and the pecans stay suspended in the mixture. Spoon out on buttered waxed paper or parchment paper. When using waxed paper, be sure to have a newspaper underneath as the hot wax will transfer to whatever is underneath.
If you wish to make a praline sauce, simply add 1/2 cup of corn syrup to the mixture. You can change the flavour to chocolate, brandy, coffee, etc.)
This recipe will make 1-50 pralines, depending on size.
Just ask me…..they are quite the treat!
* our instructor said that pee-cans were something you needed in the middle of the night, so pronounce it correctly….please! too funny.
Salsa- The Very Best
A lady I once knew gave me this recipe. Don really likes it. Better than store bought and, obviously, much fresher.
- 6 large tomatoes, diced fine
- 1 medium onion, diced fine
- 1 green pepper, diced fine
- 2-3 fresh jalepeno peppers (seeded or not, depends on you), diced fine
- 2 tsp. sugar
- 1 tbsp. cumin
- 1 tsp. salt
- 14 oz. can of tomato sauce
- 1/3 cup white vinegar
- 1 bunch cilantro, finely chopped
In a large pot, combine all the ingredients and bring to a boil. Lower the heat and simmer for 8-10 minutes or until it becomes thick. When cool, put in sealable glass jars or….why didn’t I think of this…cool in the fridge and then bring out the crackers, chips and EAT it.
OM yummy!
Limeade Syrup Base
To make a lovely limeade drink with lots of ice or a base for an alcoholic drink using a simple syrup. This will do the trick. Great flavour.
- 3 tsp. grated lime zest
- 1 1/2 cups berry sugar
- 1/2 cup boiling water
- 1 1/2 cups fresh lime juice
In a sealable jar, combine the lime zest, sugar and boiling water. Cover tightly and shake until the sugar has completely dissolved. Add the lime juice and store in the refrigerator until ready to use. This make about 2 2/3 cups syrup base.
To make a glass: pour 1/2 cup syrup into a tall glass, add ice and 3/4 cup of cold water. Stir quickly to mix well.
To make a pitcher: Use all the syrup with 5 cups ice cold water in a large pitcher. Add ice cubes and stir. This make about 8 cups of limeade.
Enjoy!
Lemon Cream
We got this recipe from Shannon at the Lake Village Bakery and you will absolutely love it!
Tart, yet smoother than the finest silk. OMG it is fabulous. I would use this as a palate cleanser between dinner courses. You can use it as a dessert with whipped cream and a few summer berries. Put a couple of shortbread cookies on the plate and you will never want for anything again.
- 425 ml heavy whipping cream
- 50 ml freshly squeezed lemon juice
- 75 g sugar
- 1 1/2 lemons, zested
In a pot over medium heat, pour in the cream and cook for about 10 minutes until it starts to get bubbles on the side. Do not let the cream boil over so stir it constantly.
Take off the heat and add the sugar, stirring until completely dissolved. Add the lemon juice and zest and let this stand for 10-15 minutes. Strain through a fine mesh sieve. Pour into containers and cover with saran. Place in the fridge. The cold temperature of the fridge will completely set this.
I also really love limes, so I am going to try it that way. I will let you know how it turns out. Should be as good, I’m hoping.
Autumn Peach Cobbler
Now is the time for peaches and if you live in an area like ours, they are plentiful. Eat them raw, baked, stewed, in jams, jellies or salsas…..any way you can possibly think of.
- 4 cups peaches, washed and peeled
- 2 cups berry sugar
- 1/2 cup water
- 8 tbsp. butter
- 1 1/2 cups self rising flour
- 1 1/2 cups whole milk
- ground cinnamon
Preheat oven to 350 degrees.
Combine the peaches, 1 cup sugar and the water in a saucepan and bring to a boil. Simmer for 10 minutes and then remove from heat.
Put the butter in a 3 quart baking dish and place in the oven to melt. Mix the remaining 1 cup sugar, flour and milk slowly to prevent clumping. Pour this over the melted butter. DO NOT STIR.
Spoon the fruit on top. Gently add the syrup. Sprinkle a little cinnamon on top. This batter will rise during the 35-45 minute baking time.
In a pretty bowl, scoop in some of the cobbler, add vanilla ice cream or whipped cream. What on earth could be better than that?
OMG, my mouth is watering as I re-read this.
Vanishing Pecan/Oatmeal Cookies
They are called this for a good reason. Make them and you’ll see. Whew! Gone…all of them.
- 1/2 cup plus 6 tbsp. softened butter
- 3/4 cup packed brown sugar
- 1/2 cup sugar
- 2 large eggs
- 1 tsp. pure vanilla
- 1 1/2 cups flour
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 3 cups Quaker Oats (not instant)
- 1 cup chopped pecans
Heat oven to 350 degrees. In a large bowl beat the butter and sugars until creamy.
Add the eggs, one at a time, and add the vanilla. Beat well until well combined and smooth.
Sift together the flour, baking soda and cinnamon and mix. Add to the sugar mixture and mix well. Stir in the nuts and oatmeal, combining well.
Drop by generous teaspoonfuls onto parchment lined cookie sheets. Bake for about 10 minutes until golden. Cool one minute on the cookie sheets and remove to a wire rack to cool completely.
You can, if you wish, to sprinkle some icing sugar evenly over the cookies while they are hot. The little treats are crispy, tasty and a comfort food. Truly yummy.
Orange Brittle For Ice Cream Splendor
Ic cream is ice cream….or is it? You can buy toppings or you can make your own and make it special. Try this and let me know how much you loved it.
- 2/3 cup sugar
- 1 1/2 tbsp. fennel seeds, toasted
- 1 tsp. finely grated orange zest
Line a cookie sheet with tin foil and spray with a non-stick cooking spray.
Cook the sugar in a skillet over moderate heat, without distrubing ,until it begins to melt. Stirring occasionally, continue to cook until it becomes a golden caramel.
Immediately remove from the heat, quickly add the toasted fennel seeds and zest and then pour onto the tin foil spreading with the back of a spoon before it hardens.
Cool for about 5 minutes. Break into pieces (save some shards) and put the rest in the food processor until a coarse grind.
Scoop ice cream into a bowl, place a shard on the side and sprinkle some of the ground brittle over the top. If you wish a much crunchier brittle, just break into small pieces rather than put in the processor.
Enjoy! Summer is on its way.
Lemon Cream Dessert
This recipe is from the Bakers at Lake Village Bakery in Osoyoos. I absolutely love it. It is like eating pure silk.
This can be a dessert, or if having several dinner courses and you want to have a palate cleanser, use this.
It can’t be simpler. Three ingredients, but do it exactly or it won’t set.
- 3/4 cups heavy cream
- meagre 1/4 cup fresh lemon juice
- 2 1/2 oz. sugar (weigh this out on your kitchen scale)
- zest from 1 1/2 lemons
In a pot over medium heat, pour in the cream and cook for 6-10 minutes (until the bubbles start to form around the edges and is hot). Remove from the heat and pour in the sugar, stirring with a rubber spatula until the sugar is totally melted.
Add the lemon juice (keep stirring so not to curdle) and the lemon zest. Let this sit for about 10 -15 minutes and then strain through a fine mesh sieve.
This will set completely when put into the refrigerator, so don’t be concerned.
Pour into your desired dishes and you will not believe how wonderful this is. I made French Madeleines this morning and they will be teemed together to tease our guests with this lovely confection..
Individual Cinnamon Rolls in Paper
I’m rushing the season just a little..I have had enough of winter. You too? When the weather is warm enough to have breakfast or brunch on the deck, try this one out. Save it for a romantic breakfast for two or when you have guests staying the weekend.
- 1/2 cup packed brown sugar
- 1/2 tsp. ground cinnamon
- pinch each of cloves, nutmeg and allspice
- 1 3/4 cups sifted flour
- 1 3/4 tsp. baking powder, sifted
- 1/2 cup golden raisins (optional) or
- 1/2 cup finely chopped pecans (optional)
- 1/2 cup whipping cream
- 1/2 cup milk
- 2 tbsp. melted butter, for brushing
Preheat oven to 350 degrees. Combine the first three items and set aside. Put the sifted flour, baking powder together and add the raisins or nuts (or not) and make a well in the center. Slowly add the milk/cream, stirring until a soft dough forms.
On a lightly floured surface, turn out the dough and knead until it becomes smooth and elastic. Roll this out to approximately 12″ x 14″.
Brush with butter and sprinkle evenly the sugar mixture, reserving a generous tbsp. for later. Roll the dough up, starting on the long side and then cut into 8 pieces.
In a large muffin tin, cut parchment paper to fit and hang up over the top of the pan edge and place a slice in each one. Brush the tops with butter and sprinkle the remaining sugar on top. Bake for about 25-28 minutes until golden in colour.
Serve in individual large “cups”, add a fresh flour on the saucer and present with a piping hot cup of coffee. Ummmm!
Oh, and don’t forget to have fresh butter on the side, just in case. Just sayin’…….