When you have a kitchen crammed with family, excitement building for the upcoming festivities, this is a nice way to top those homemade pancakes or waffles.
- 1/2 cup butter
- 2 cups dark brown sugar
- 1/2 cup whipping cream (naturally!!)
- 1 tb sp. fresh lemon juice
- 1/4 + cup of chopped pecans
- 1 tsp. pure vanilla
Melt the butter in a double boiler or heavy bottom pot. Blend the sugar into the butter. Whisk in the cream until well blended. Stir in the lemon juice.
Cook for about 45 minutes over simmering water, stirring occasionally.
Serve hot. This makes about 2 cups. Increase ingredients as needed for your crowd. You’re gonna love this one.
Colourful Holiday Shortbread
This will make a terrific addition to your holiday baking. Honest it will. When you go through all the recipes for holiday baking, this is another of the devil’s hands to add more to the hips….if you eat equal amounts of each, it will sit there equally….I’m joking, of course. These are truly yummy.
- 1/2 lb. or 2 sticks of butter, never margarine
- 1 cup packed brown sugar
- 1 large egg yolk
- 2 cups sifted flour
- 2/3 cup glace cherries- buy already chopped to save time
- 1/2 cup chopped pecans
- sanding sugar (buy in colours-red ,green, yellow etc.)
Cream the butter and sugar until light and fluffy. Add the yolk and flour. Stir in the fruit and pecans.
Divide the dough into two and roll into logs about 2″ thick. Wrap in plastic and place in the refrigerator over night.
When ready to bake, preheat oven to 375 degrees. Remove the plastic wrap and roll in the sanding sugar to coat the outside.
Cut in thin slices and bake for about 10 minutes. The edges will have slightly brown edges. When removing from the cookie sheet, twist them off. This will give a slightly ‘bent’ look. (Don’t be alarmed if it doesn’t work. Mine didn’t this time but they are still super tasty.)
Yummy good …..try it….. have to go to a bake sale now with all my baked goodies and jams.
Kitchen Sink Cookies
These are the best! Tied with my chocolate chip cookies…honest. I would not tell you they were great if they weren’t.
- 1 cup butter
- 1 cup brown sugar (packed)
- 1 cup white sugar
- 2 eggs
- 2 tsp vanilla
- 2 cups flour
- 1 tsp. baking powder
- 2 tsp baking soda
- pinch of salt
- 1 c up good quality white chocolate chips
- 1 cup good quality milk chocolate chips
- 1/2 cup golden raisins
- 2 cups chopped pecans
- 1 cup rolled oats (not instant)
- 1/2 cup granola mix
- 1 tsp. grated orange zest
WHEW!
Preheat oven to 375 degrees. Blend the first three ingredients until creamy, and then add the eggs and vanilla. Note: This is the only liquid required so don’t think I have made an error here.
Sift the flour, baking powder, baking soda and salt and add to the egg mixture, a little at a time, mixing well.
With the machine on low, pulse it, yes I said pulse it, when adding the remaining ingredients. Do this all at once and it is easier to mix together.
When well mixed, use a 1 inch scoop or shape by hand into golf ball size cookies and bake on a parchment lined cookie sheet for approximately 10-14 minutes. Watch so they don’t burn, should be a lovely golden colour.
You can fill the cookie jar, then put the remaining cookies in a covered container and freeze. You will be the hero when you fill the jar up again after everyone complains the jar is empty.
Crab Toasts
It is always a treat to eat crab…you can even use canned crab if fresh is unavailable.
- 12 oz. of cooked king crab meat
- 3/4 cup finely chopped celery
- 1/2 green or red pepper, seeded and chopped fine
- 1/2 cup mayonnaise
- 3 English muffins, halved
- 6 slices of cheddar cheese
- lightly salt and pepper
Preheat your oven to 350 degrees. Mix the crab, celery, peppers and mayonnaise. Set this aside.
Lightly toast the muffin halves. Spread the crab mixture evenly on the halves and top with a slice of cheese. Place these on a parchment covered tray and toast in the oven for about 12 minutes.
I tell you, you will think the Angels are circling…just add a crisp salad and, of course, a glass of crisp, cold white wine.
Lemon Ice Cream Pie
With summer coming to a close and the long weekend coming, this would make a great dessert for that bbq you are planning.
- 1/2 gallon best quality vanilla ice cream (Tillamook or Chapman’s)
- 1 6 oz can lemonade
- 2 8 inch pie crusts (graham)
- cracker crumbs for garnish
Soften the ice cream – not melt
Thaw the lemonade. Beat them together to a creamy texture. Fill both pie shells and freeze until needed. Be sure to cover with parchment then tin foil.
When ready to serve, sprinkle with graham crumbs and, of course, whipping cream. Well? Whew, another hard dessert done. HAH!
Cheesecake Squares
My husband’s daughter gave this recipe to him and I would like to share it with you. It is a square, and if you are a cheesecake lover, you will love it.
Preheat oven to 350 degrees.
- 1/3 cup brown sugar, packed
- 1 cup flour
- 1/2 cup chopped pecans
- 1/3 cup melted butter, not margarine
- 1 8 oz. pkg of Philadelphia cream cheese
- 1/4 cup sugar
- 1 egg
- 1 tbsp. lime juice
- 2 tbsp. cream
- 1 tsp. pure vanilla
Mix brown sugar, flour and nuts in a large bowl. Stir in the melted butter and mix until light and crumbly in your hands. Remove 1 cup of this and set aside. Put the rest in a 8 inch square pan and pat it smooth. Bake for 15 minutes.
Beat cream cheese until smooth and add the sugar. Beat in the egg, lime juice, cream and vanilla. Pour onto the baked crust. Top with the reserved crumbs and return to the oven to bake for another 25 minutes. Cool thoroughly.
Cut into squares and serve with fresh berries and, if you wish, whipped cream….oh my! did I say that?
Swiss Cheese Squares
This is an oldie but goodie….
- 2 cups flour
- 2 1/2 tsp baking powder
- 1/2 tsp. baking soda
- pinch of salt
- 1/3 cup shortening
- 1/2 cup sourdough starter **recipe follows
- 1/2 cup buttermilk
- 1 cup grated swiss cheese
- 1 egg, beaten
- 3 tbsp poppy seeds
Combine flour, baking powder, soda and salt. Cut in shortening until it resembles dry cornmeal.
Add starter and enough milk to form a soft dough that cleans the side of the bowl. Add cheese and knead lightly into the dough.
Pat or roll to 1/2 inch thick. Cut into squares using a serrated knife. Brush with the beaten egg and sprinkle with poppy seeds.
Place on a cookie sheet with parchment paper and bake at 450 degrees for about 10 minutes.
Sourdough Starter
- 2 cups warm water
- 2 cups flour
Using a crock, combine ingredients. Place in a warm place 3-4 days until bubbly and sour smelling. Refrigerate.
Each time it is used, replenish equal parts, cover and refrigerate.
NEVER use all of the starter at one time.
Scampi With Lime Mayonnaise Dip
Nothing is better than Scampi…summertime…..deck/patio….friends….cold wine……
- 1/2 cup mayonnaise
- 2% thick yogurt
- gated zest of 1 lime
- dash tabasco
- 1 lb. scampi, peeled and deveined
To prepare the dip, whisk all ingredients (not the scampi) together in a bowl until blended. Cover with plastic wrap, pressing the top into the surface to avoid a crust. Place in the fridge.
Bring a large pot of water to a rapid boil. Place the scampi in a sieve and plunge into the boiling water for about 1 1/2 – 2 minues or until they turn pink.
Immediately plunge into a cold water bath to stop further cooking and pat dry.
Arrange on ice on a platter garnished with spinach leaves. Serve the dip in a cold crock alongside.
Dip and enjoy!
Cheesecake With A Spanish Flair
I love cheesecake, but seem to in the minority most of the time. This is easy, not expensive to make and with the flavours of spring fruit offerings, makes it a real winner.
- 1 lb. Philadelphia cream cheese
- 3 tbsp. butter
- 1 1/2 cups berry sugar
- 2 large eggs
- 1/4 cup flour
- 1 tsp. lemon zest
- 1/2 tsp cinnamon
- pinch of salt
- Icing sugar
Preheat oven to 400 degrees. Cream together the cream cheese, sugar and 1 tbsp. butter. Add the eggs, blending well after each addition.
Add the flour, zest, cinnamon and salt. Mix well. With the remaining 2 tbsp of butter, butter the sides and bottom of a springform pan. Pour in the batter and bake for just 12 minutes.
Reduce the temperature to 350 degrees and continue baking for about 25-30 minutes. Cool completely.
Strawberry/Rhubarb topping
- 2 cups chopped rhubarb
- 2 cups fresh strawberries
- 1 – 2 tbsp. fresh lemon juice
- sugar to taste
Put the ingredients in a saucepan and cook until the rhubarb is tender. Taste and adjust lemon juice and sugar.
Sprinkle the top of the cheesecake with icing sugar and add the fruit topping on top. The topping can be either warm or cold, your decision!
If you didn’t notice….this doesn’t have a crust of any kind. It is so elegant when served.
Key Lime Pie
This is the real deal pie.
You have to use the real key limes. Regular limes don’t have the same flavour. When you can buy them on sale at the market or grocers and then go for it. It is slightly tart and very refreshing after a heavier meal. Real key lime pie doesn’t have a meringue on, but if you think you will need a little sweetener on top, add sweetened whipped cream to the pie.
Note: My mom had this recipe so I don’t know the origin.
- 16 graham crumbs (2 1/2 cups)
- 3 tbsp. sugar
- 1/4 cup melted butter
- 4 large eggs yolks
- 1-14 oz. can of sweetened condensed milk
- 1/2 cup of fresh key lime juice (12 key limes)
- 2 tsp. grated lime zest (green portion only)
Preheat oven to 350 degrees.
Mix first three ingredients together and press into a nine inch pie plate. Bake for about twelve minutes. Set on rack to cool.
Using an electric mixer, beat the yolks until they are thick and pale yellow. Do not over mix. Add the condensed milk with the speed on low and add half of the lime juice. Once it is well mixed and smooth, add the remaining juice and all the zest. Continue blending for thirty-thirty-five seconds and pour this into the cooled pie shell.
Bake in the oven for ten-twelve minutes to make sure the egg mixture has set.
The original key lime pie did not have meringue or whipping cream. If you want to add a little ‘bling’ to the pie when presenting to company, put a large dollop of sweetened whipped cream and grate lime peel over the top.
Blackberry Syrup
This is super easy and you can use it for any dessert, pancakes, or scones, etc.
- 2 cups fresh Blackberries
- 1/4 cup berry sugar
- 1/2 cup orange juice (no pulp)
In a saucepan, combine these ingredients and cook over five minutes over medium heat.
Lower heat when the sauce begins to simmer and continue cooking for 15 minutes.
Serve warm over whatever you want . It is yummy, yummy in the old tummy. Pancakes never tasted sooooo good!
Spring Rhubarb Cake
This is the time of year for rhubarb, so it would be a shame to waste it. Not a lover of it? Aha! I have a few recipes to change your mind…read on…
- 1/4 cup butter, room temperature
- 1 1/2 cups packed brown sugar
- 1 egg
- 1 tsp. pure vanilla extract
- 2 1/3 cups flour
- 1 tsp. baking soda
- 4 cups washed, chopped rhubarb
- 1 cup sour cream
- freshly grated nutmeg
if that isn’t enough, by all means, add the whipped cream.
Preheat oven to 350 degrees. In a large bowl, cream butter and sugar until very fluffy (4-5 minutes). Beat in the egg well and add the vanilla.
Sift the flour and baking soda together and add to the butter mixture.
Stir in the rhubarb and sour cream. Mix this together with your hands as it is a very stiff batter.
Pat into a greased 9 x 13 baking dish. Sprinkle lightly with nutmeg. Bake for about 40 minutes or until done.
Serve this warm with the, oh yeah, whipped cream. Now sit on the deck with a hot coffee and enjoy the spring warmth. You could share this delightful moment with a friend as well. Who could ask for more?
Not a calorie in this one….Nah!