Wracking your brain for something utterly delicious but no one has ever had before? This is a goodie. It is not in my B & B Cookbook, so you are getting it here now.
- 2 1/2 cup plain yogurt (NOT GREEK)
- 1 1/2 tsp. grated fresh ginger
- 1/2 – 3/4 cups pistachios (salted, in shell)
- 1 tsp. ginger syrup
- 1/2 cup whipping cream
Spend a couple of minutes and shell the pistachios and coarsely chop.
In a blender put all the ingredients, except the whipping cream and blend until completely smooth. Add the whipping cream and blend a few seconds until a nice, thick consistency (not too thick like a milkshake).
Pour into pretty, chilled glasses and top with some crushed pistachios.
Serve with croissants, butter, slices of melon, coffee….yummmmm What a way to start the day. Our guests would have loved this one. They will probably want more – make them wait until the next time around.
Strawberry Cream Muffins
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!
Raspberry/Blackberry Soup
We had a big dinner for the management team that built our house and we served this soup. We still hear them talking about it – in a good way!
- 1 cup fresh raspberries
- 1 cup fresh blackberries
- 1 cup water, divided
- 1/2 cup whipping cream
- 1 cup white cranberry juice
- 3/4 cup sugar
- 3 whole cloves
- 1 cinnamon stick
- 1 tbsp. lemon juice
- 8 oz. raspebrry/cranberry yogurt (fabulous)
- 1/3 cup sour cream
- powdered cinnamon
Put the berries and 1/4 cup of water in the blender amd puree until smooth. In a large saucepan combine pureed fruit with remaining water, cranberry juice, sugar, cloves and cinnamon stick. Cook over medium heat until mixture begins to boil. Remove from heat and cool.
Strain soup into a large bowl (this will take a few minutes, so be patient). Add the lemon juice and yogurt, whisking until well blended. Cover and refrigerate until very cold.
When ready to serve, add a dollop of sour cream in the center and a light sprinkle of powdered cinnamon.
This is another fabulous cold soup and a great change of pace for the taste buds.
Taste Rate – 12 out of 10
Honey Raisin Scones
This is a really nice recipe for scones and very simple to do.
You will need:
- 2 cups flour, sifted
- 2 tsp. baking powder
- 1/4 tsp. baking soda
- pinch of salt
- 6 tbsp. cold butter, cut into pieces
- 1/4 cup honey
- 1/4 cup vanilla yogurt
- 1 whole egg, plus 1 egg yolk
- 1 cup yellow raisins
- 1/2 tsp. pure vanilla
- 1 egg white (for wash) lightly beaten
- cinnamon sugar
Preparation:
Preheat oven to 375 degrees.
Lightly grease a baking sheet or use parchment paper. In a large bowl, combine first 4 ingredients. Cut in butter until it resembles coarse crumbs. In a smaller bowl combine honey, yogurt, eggs and vanilla. Mix this well.
Stir in raisins. With a fork , stir the dry ingredients into the honey mixture until just moistened. Turn dough out on a lightly floured surface. Shape into an 8 inch wedge and about 1 inch thick.
Cut into 8 wedges. Brush with egg white sprinkle surface with cinnamon sugar. Bake for 20 minutes or until golden.
Now make a fresh pot of tea, set out your best cups/plates and invite a friend or neighbor over for a cuppa and yummy warm scones and conversation. Does life get any better?
Poppy Seed Cake With White Chocolate Icing
Poppy Seeds are easy to use – cakes, muffins, cookies. This is a great cake recipe.
- 3 large eggs
- 1 1/2 cups white sugar
- 1/2 cup Crisco oil
- 1 1/4 cups sweetened coconut
- 1 cup poppy seeds
- 1 cup flour
- 1 tsp. baking powder
- Pinch salt
- 1 cup vanilla yogurt
- 1 tsp. chocolate flavoring
Preparation: Preheat oven to 350 degrees. In a large bowl beat eggs and sugar until light in colour and thickened. Add oil and continue beating until well combined.
In a small bowl, stir together coconut, poppy seeds, flour, baking powder and salt. Stir half of the mixture into the egg mixture. Add the yogurt, flavouring and remaining dry ingredients.
Pour batter into a greased and lined with parchment paper 13 x 9 inch baking pan. Smooth the top with an off center spatula and bake for about 30 minutes or until the cake springs back when touched in the center.
FROSTING
- 1/2 cup whipping cream
- 1/4 cup unsalted butter
- 7 oz. white chocolate
- Poppy seeds
Place butter and chocolate in a double boiler and stir until the chocolate is melted and smooth. Whip the cream until stiff. Slowly whisk in the cooled chocolate into the whipped cream and ice the cake when it is completely cooled. Sprinkle poppy seeds on top.
From my “Stress Free Extraordinary Dinners” Cookbook
Poppy seed cake with White Chocolate Frosting
This is a lovely tasting and moist cake. The icing is the perfect topping.
- 3 large eggs
- 1 1/2 cups white sugar
- 1/2 cup Crisco oil
- 1 1/4 cups sweetened coconut
- 1 cup poppy seeds
- 1 cup flour
- 1 tsp. baking powder
- Pinch salt
- 1 cup vanilla yogurt
- 1 tsp. chocolate flavoring
Preheat oven to 350 degrees. In a large bowl beat eggs and sugar until light in colour and thickened. Add oil and continue beating until well combined.
In a small bowl, stir together coconut, poppy seeds, flour, baking powder and salt. Stir half of the mixture into the egg mixture. Add the yogurt, flavouring and remaining dry ingredients.
Pour batter into a greased and lined with parchment paper 13 x 9 inch baking pan. Smooth the top with an off center spatula and bake for about 30 minutes or until the cake springs back when touched in the center.
Frosting
- 1/2 cup whipping cream
- 1/4 cup unsalted butter
- 7 oz. white chocolate
- Poppy seeds
Place butter and chocolate in a double boiler and stir until the chocolate is melted and smooth. Whip the cream until stiff. Slowly whisk the cooled chocolate into the whipped cream and ice the cake when it is completely cooled. Sprinkle poppy seeds on top.
Nut and Chocolate Smoothie
This is a different smoothie but the kids will love it (provided they don’t have allergies). It could also serve as breakfast if you slept in and are in a rush to go to work. You? Nah.
- 2 bananas
- 3 tbsp. smooth peanut butter
- 2 scoops premium chocolate ice cream
- 5 tbsp. vanilla yogurt
- 1 cup milk
- 1/2 cup whipped cream
- chopped, salted peanuts for garnish
Place peeled bananas in blender. Add peanut butter, ice cream, milk and cream processing until smooth. Pour into chilled glasses, top with chopped peanuts, and add a small straw. Serve immediately.
This is very good if it is totally smooth and will remind you of the peanut butter and banana sandwich days. Enjoy!