Roasted Yam and Garlic Soup

yum!

a favourite soup from the rebar cookbook

Roasted Yam and Garlic with Smoked Chilies and Lime

6 cups vegetable stock

2 large yams

2 garlic bulbs, roasted

4 tomatoes

2 red peppers

2 tbsp oil

1 medium onion, diced

2 tsp salt

2 garlic cloves minced

2 tbsp minced sage

2 tbsp minced oregano

2 tsp ground coriander

1 tsp ancho chili powder

pinch allspice

2 tsp chipotle puree

1 tbsp maple syrup

juice of a lime

salt and pepper to taste

1. Preheat oven to 375°F. Using a fork, poke a few holes in each yam. Place on a baking tray and roast until soft and collapsed, about 45 minutes. You can roast the garlic bulbs at the same time. When the yams are tender, cool slightly and remove skins. Squeeze flash from the roasted garlic bulbs.

2. Halve and seed peppers. Place peppers and whole tomatoes on an oiled baking tray and roast until skins begin to puff and brown, about 15 minutes. Transfer to a bowl and cover with plastic wrap for 10 minutes. Peel away the skins and set aside.

3. Heat oil a large soup pot. Add onions and saute until transparent. Add garlic, spices and herbs and cook until garlic is golden. Stir in peeled, roasted vegetables, the stock and chipotle chilies. Bring to a boil, reduce heat and simmer for 20 minutes.

4. Puree soup until smooth. Whisk in maple syrup, lime juice and season to taste with salt and pepper and more chipotles if desired. Serve hot.

Serves 6. Yum!

(I made a few changes to the recipe, there was a couple of ingredients I didn't have so I made do..sometimes you have to in a small town)

Raspberry Cupcakes

Raspberry Cupcakes

For the cupcakes:

1 1/4 cup unbleached flour

1/2 tsp baking powder

1/4 tsp salt

1/3 cup milk

1 tsp vanilla extract

6 tbsp butter, room temperature

3/4 cup sugar

2 large eggs

1 1/2 cups fresh raspberries (approx.)

For the icing:

4 oz cream cheese, room temperature

1/4 cup butter, room temperature

the juice from 1/4 cup raspberries, pressed through a sieve

1/3 cup icing sugar

1. Preheat oven to 350° F. Mix together flour, baking powder and the salt.

Stir together milk and vanilla in a separate bowl.

2. Beat the butter and sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. With mixer running, add the eggs, one at a time. Beat in flour mixture in 3 additions, alternating twice with the milk mixture.

3. Line a standard muffin tin with baking cups. Fill each with 1 tbsp of batter, add about 8 or 9 raspberries, and 2 tbsp of additional batter. Bake until edges begin to turn golden, about 25 minutes. Let cool in tin, on a rack.

4. Make the frosting: Beat the cream cheese together with the butter until smooth and fluffy, slowly add the raspberry juice, beat until smooth. Slowly add the icing sugar and continue to beat until smooth.

You may have to refrigerate the buttercream until it is thick enough to ice the cupcakes.

Top the cooled cupcakes with the buttercream and a few fresh raspberries, and enjoy! Yum!!

Makes 12 cupcakes.

Apple Almond Puddings

Yesterday we had an overnight guest, my cousin stopped in on his drive from B.C. to visit his daughter in southern Ontario.

I haven't been baking much, as I really don't need any extra calories. I am waiting to have knee surgery to repair a tear. I have put on quite a few unneeded pounds.

I did make dessert however, and it was a huge hit, yum! This recipe is a keeper!

it comes from Bill's Open Kitchen, by Bill Granger.

apple almond puddings, just out of the oven

apple almond pudding on my plate surrounded with cream, yummy!

Apple Almond Puddings

150 g (5 1/2 oz) unsalted butter

150 g (5 1/2 oz) superfine sugar (I used brown sugar)

3 Granny Smith apples, peeled, cored and sliced

1 tsp natural vanilla extract

Batter

175 g (6 oz) unsalted butter, cubed

175 g (6 oz) castor (superfine sugar)

3 eggs

100 g (3 1/2 oz) almond meal

100 g (3 1/2 oz) plain flour

2 tsp baking powder

1 tsp cinnamon

To serve

cream

Preheat oven to 180°C (350°F/Gas 4). Place a saucepan over medium to high heat and add butter and sugar. Stir until the butter is melted and the sugar is dissolved. Add the apple and vanilla and cook for 10 minutes, or until soft and caramelized.

To make the batter, cream the butter and sugar until pale and creamy. Add the eggs, one at a time, stirring until well combined. Fold in the almond meal, flour, baking powder and cinnamon and mix until combined.

Lightly grease six 250 ml (1 cup) oven proof ramekins. Arrange the caramelized apples on the bottom. Divide the batter evenly between the ramekins and smooth over with the back of a spoon. Cook for about 25 minutes or until lightly golden.

Run a knife around the edge of each ramekin then invert onto a serving dish. Serve with cream.

Serves 6.

(My ramekins are smaller, about 3/4 of a cup, I used 8 and it filled them perfectly.)

Enjoy!

Gnocchi With Mushrooms and Gorgonzola Sauce

I found this recipe in Martha Stewart Holiday magazine while searching for appetizer recipes at New Years. I made them for dinner tonight, yum, fabulous recipe!

gnocchi with mushrooms and gorgonzola sauce

for the gnocchi:

2 cups flour

2 pounds Yukon gold or russet potatoes

3 tbsp. coarse salt

2 large eggs

1/4 tsp. freshly ground pepper

olive oil for brushing

for the sauce:

1 cup heavy cream

1 cup low sodium vegetable broth

4 oz. Gorgonzola cheese

pinch of nutmeg

pinch of cayenne

coarse salt and freshly ground pepper

3 tbsp. olive oil

12 oz. fresh mushrooms, cleaned and sliced

Make the gnocchi:

Lightly flour a baking sheet. Put potatoes in a

large saucepan; cover with cold water by

2 inches. Bring to a boil; add 1 tbsp salt.

Reduce to a simmer; cook until potatoes

are very tender

when pierced with a sharp knife,

about 25 minutes.

Drain potatoes. When they are cool enough to

handle, peel and then pass through a ricer or

food mill into a medium bowl. Sprinkle with

flour and add eggs. Season with black

pepper and 1 tbsp. salt. Stir mixture with

a fork to combine.

Turn the dough onto a lightly floured surface;

knead gently until it is soft and smooth,

about 3 minutes. divide dough into 4 equal

pieces. Roll each piece into a long rope about

3/4 inch thick. Cut ropes lengthwise into 1-inch

gnocchi.

Roll a cut side of each dumpling against the

tines of a fork with your thumb so each piece

has ridges on one side and an indentation on

the other. Place on the floured baking sheet

until ready to cook (up to 12 hours in

the refrigerator uncovered).

Lightly brush a rimmed baking sheet with oil.

Bring a large pot of water to a boil; add 1 tbsp

of salt. Add half the gnocchi; when they rise

to the top (after about 2 minutes) continue

to cook until tender, about 15 seconds more.

Transfer gnocchi with a slotted spoon to the

oiled baking sheet. Repeat the process with

remaining gnocchi. (The cooked gnocchi can

be tossed in oil and stored, in an airtight

container, in the refrigerator up to 24 hours.)

boiled gnocchi

Make the sauce:

Bring cream and broth to a boil in a large

saucepan over medium high. Reduce heat,

and let mixture simmer until slightly thickened

and reduced by one third, about 10 minutes.

Add Gorgonzola; stir until melted. Stir in

nutmeg and cayenne. Season with salt

and freshly ground pepper. Remove from

heat; cover and keep warm.

Heat oil in a large skillet over medium until

hot but not smoking. Add mushrooms, and

cook, stirring occasionally, until they are

tender and their released liquid has

evaporated, about 4 minutes. Add gnocchi;

cook, stirring gently, until just heated through.

Pour cheese sauce over gnocchi and toss gently

to coat evenly. Serve immediately.

Serves 4 to 6.

gnocchi tossed with mushrooms

Juicy Meatloaf

I promised to give this recipe to my cousin Gary, who stopped here overnight a week or so ago. So Gary, here it is, enjoy!

Juicy Meatloaf

4 slices rye bread, or whatever kind of bread you have
1 cup water
1 medium onion, chopped
1 tbsp. parsley
3 tbsp. parmesan cheese
1 lb. ground beef (lean)
1 egg
1 tsp. salt
1/4 tsp. pepper
1 tsp. oregano
6 oz. tomato sauce
1 tsp. chili powder
1 tsp. garlic powder
1/2 tsp. salt

1. Preheat oven to 375 F.
2. Pour water over bread in a shallow quart casserole. When soft, break it up finely with a fork.
3. Combine with onion, parsley, cheese, beef, egg, salt, pepper and oregano. Mix well. Pat down flat.
4. Mix the tomato sauce with the chili powder, garlic and salt. Pour over the top of the meat.
5. Bake for 60 to 90 minutes, or until the meat is cooked all the way through and is no longer pink.

( I usually make 1 1/2 times the recipe or I double it, to have leftovers to make grilled meatloaf and cheese sandwiches, and then to add the leftover meatloaf to mac and cheese.)

Crispy Potato Salad

Last week I made this salad for part of our dinner. It is from Issue 43 of the Donna Hay magazine. I will give the recipe as it is in the magazine, though I didn't have all the ingredients and substituted. I used greens from the garden instead of just spinach, and I didn't have lemon so I made my own dressing with an avocado, garlic, white wine vinegar and olive oil. It was delicious and I will make it again.

Crispy Potato Salad

1 kg potatoes, thinly sliced

1/4 cup olive oil

1 tsp celery salt

100 g baby spinach

1/2 cup finely grated Parmesan

Creamy Lemon Dressing

2 tbsp. sour cream

2 tbsp whole egg mayonnaise

1 tbsp lemon juice

Preheat oven to 200°C (390°F). To make the creamy lemon dressing, place the sour cream, mayonnaise and lemon juice in a non metallic bowl and stir to combine, and set aside.

Place the potato, oil and celery salt in a baking dish, toss to coat. Roast for 20 - 30 minutes or until golden and crisp. Cool and place in a bowl with the spinach and Parmesan and toss to combine. Spoon the dressing over to serve.

Serves 4.

I used a 400° F oven and it took quite a bit longer to roast the potatoes to a golden crisp.

Yummy! Enjoy! 

Chocolate Bread Pudding

Last night I made this chocolate bread pudding from the Moosewood Restaurant Book of Desserts cookbook. It is delicious!

Chocolate Bread Pudding

3 cups milk (I used skim milk)

4 oz unsweetened chocolate 

2 tbsp butter

1 cup sugar

2 tsp pure vanilla

1 cup heavy cream (I used 1/2 & 1/2)

4 large eggs

4 cups coarse fresh bread crumbs 

(I used light rye bread, and made them in the food processor)

Preheat the oven to 350° F. Butter a 2 - 3 quart round casserole dish.

In  a saucepan, heat the milk, chocolate, and butter until the chocolate has melted, about 5 minutes. Stir in the sugar and vanilla and set aside. In a medium bowl, whisk the cream and eggs until evenly coloured. Add the melted chocolate and the bread crumbs and mix well.

Pour the pudding into the prepared baking dish and bake until puffed and set, about 1 hour. The centre may jiggle a little but a knife inserted in at the centre should come out almost clean. Serve warm or chilled!

Serves 6 to 8.

Caesar Salad

I can't seem to get my head back home, I am off traveling in my mind. I am probably just a little tired. Too much happening in the last couple of weeks, out of my ordinary. It is still quite cold out, not warm spring weather yet. Yes the grass is slowly turning green, and the green shoots of my flowers are poking up in my flower beds. I am dreaming of summer... here is a salad recipe.

Caesar Salad

1 large head romaine lettuce, washed and dried
1 lb. bacon, cut into 1 inch pieces, fried crisp
4 oz. parmesan cheese
croutons, recipe follows
caesar dressing, recipe follows

Tear the lettuce into bite sized pieces. Place in a large salad bowl. Sprinkle with the parmesan cheese. Add the croutons and bacon. Add dressing on your plate to taste.

Croutons:
6 slices of your favourite bread
3 cloves of garlic, minced
3 tbsp. olive oil
herbs of your choice

Cut bread into bite sized pieces. Heat a frying pan, and add the olive oil, when hot, add the garlic. Cook a few minutes ad then add bread and herbs. Cook on low heat until the bread is crisp.
I have also used less oil, and baked the croutons in the oven, for a lighter version.

Caesar Dressing

6 tbsp. fresh lemon juice
2 garlic cloves, minced
2 tsp. white vinegar
1 cup olive oil
1 tsp. salt
black pepper to taste

Combine all of the dressing ingredients in the blender and blend until smooth. Set aside until ready to use.

Asian Lentils with Potatoes and Chicken

The weather here seems to have turned back a little wintery, sure doesn't have a warm spring feel to it anymore with white flakes floating about. I am back to thinking about stews instead of summery salads. This is another family favourite that I have been making for years.

Asian Lentils with Potatoes and Chicken

1 small onion
4 medium potatoes
1 – 2 tbsp. sesame oil
6 cups chicken broth or water
1 cup brown lentils
1 bunch green onions
1 cup parsley
1 lb. boneless chicken breasts
1 can sliced water chestnuts
1 tbsp. rice vinegar
1 tbsp. Soya sauce
1 1/2 tsp. chili paste or to taste
Salt

Mince the onion; peel the potatoes and cut into 3/4” cubes. Heat the oil in a large pot over medium heat. Add the onion and sauté for 2 – 3 minutes. Add the broth, lentils and potatoes. Bring the liquid to a boil, then reduce the heat to low and simmer covered until the lentils are tender (45 minutes). Trim and thinly slice the green onion, and mince the parsley. Cut the chicken into 1/2 “ cubes, and drain the water chestnuts. When the lentils are tender, stir in the chicken, water chestnuts, vinegar and Soya sauce. Cover the pot and simmer until the chicken is cooked. Stir in the green onions, parsley and chili paste, Season to taste with salt and serve hot.

Irish Oatmeal Cake

As I promised, here is the recipe for the oatmeal cake I baked yesterday for Marks birthday. This recipe is from Moosewood Restaurant Book of Desserts. Everything I have baked from this book has been fabulous!

Irish Oatmeal Cake

Cake:

2 cups flour

1/4 tsp salt

1 tsp baking powder

1 1/4 tsp baking soda

1 cup rolled oats

3/4 cup butter, softened

1 cup packed brown sugar

2 large eggs

2 tsp pure vanilla extract

1 1/2 cups buttermilk

Butterscotch Frosting: ( I made 1 1/2 times the recipe, we like a lot of frosting)

6 tbsp butter

1 cup packed brown sugar

1 cup confectioners' sugar

1 tsp pure vanilla extract

2 tbsp milk

Preheat the oven to 350° F. Butter and flour two 9" cake pans.

Sift together the flour, salt, baking powder, and baking soda. In a blender, whirl the oats to a consistency of cornmeal. Stir them into the flour mixture and set aside.

With an electric mixer, cream the butter and brown sugar until light. Add the eggs one at a time, beating well after each addition. Combine the vanilla and buttermilk and add alternatively with the flour mixture. Mix until well blended.

Pour the batter into the prepared pan and bake for about 30 minutes, until a knife tests clean and the cake begins to pull away from the side of the pan. Cool in the pans for about 5 minutes and then turn out onto racks to cool completely. 

For the frosting, melt the butter in a saucepan. Add the brown sugar and simmer on very low heat for at least 10 minutes, stirring occasionally. (Cooking the brown sugar creates a smoother frosting, so don't cheat on the time.)

Transfer the butter-brown sugar mixture to a bowl. With an electric mixer, beat in the confectioners sugar and vanilla. Add the milk a little at a time until the frosting is smooth and creamy. While the frosting is still warm, fill and frost the cake.

Serves 12 to 16.

Bircher Muesli

Tomorrow is Mark's birthday. I just made muesli for our breakfast, a little treat. We have been watching our pennies since he was laid off a few weeks ago, so this is a splurge. We all know how much I love birthdays!! A time to celebrate life, as well as the first day of spring!

I will give the recipe for one serving.. I just made it times 8... extra is always good, and we eat big... especially when it is this  yummy!

Bircher Muesli

1 heaping tbsp rolled oats

3 tbsp water

1 tbsp cream

1 tbsp honey

1 tbsp lemon juice

1 apple

 1 tbsp strawberries 

Soak the oats and water in a bowl. (The recipe says to let this soak overnight, and then do the rest in the morning. I just mix everything together at night, so it is ready as soon as you get up. You can do it either way, up to you.)

Stir the cream, honey and lemon juice into the oat mixture. Grate the apple and quickly mix it into the oats. Chop strawberries finely, or if you are like me and used the grater of your food processor to grate the apple, you can just grate the berries too. Add to the oat mixture. 

You can add blackberries, raspberries, raisins or chopped nuts if you would like. 

The recipe says to serve with brown sugar nd cream, but it really isn't necessary, it is delicious just as it is!

Serves one.

Enjoy!

Sweet Chili Chicken Recipe

I made this chicken recipe for dinner tonight. The recipe is from Bonnie Stern's Heart Smart Cookbook, it is delicious and easy!  I served it with brown rice. A very simple dinner.

Sweet Chili Chicken

1 lb (500 g) boneless, skinless chicken breasts

3 tbsp (45 ml) hoisin sauce

3 tbsp (45ml) sweet Thai chili sauce

2 tbsp (25 ml) soy sauce

1 tbsp (15 ml) vegetable oil

1 tbsp (15 ml) chopped fresh ginger root

2 green onions, chopped

2 cloves garlic, finely chopped

2 cups (500 ml) fresh baby spinach (I used 4 cups)

2 tbsp (25 ml) cilantro .. (I did not add this)... 

1. Pat chicken dry and cut into cubes.

2. To prepare sauce, combine hoisin, sweet chili sauce and soy sauce.

3. Heat oil in a large, deep skillet or wok on medium high heat. Add ginger, onions and garlic and stir fry for 30 seconds, or until fragrant. Add chicken and stir fry for 2 minutes, or until browned.

4. Add sauce and combine well. Cook for 3 to 4 minutes, or until chicken is cooked through. Add spinach and cook for 1 minute longer. Sprinkle with cilantro.

Makes 4 servings.

Croissants

Last night Mark made the dough for these yummy croissants, yes from scratch!!

He got up several times throughout the night to fold and roll the dough out to prepare for this mornings baking!  They are delicious.. there is nothing like a homemade croissant!!

Croissants

2 tbsp. sugar

1 1/2 tsp. salt

2 pkg. active dry yeast

3 cups of flour

1 1/4 cups milk

1 cup butter

1 egg

1 tbsp. water

Begin 8 hours or day ahead.

In a large bowl, combine sugar, salt, yeast and 1 cup flour. In a 1-quart saucepan over low heat, heat milk until very warm (120° to 130° F). With mixer at low speed, beat liquid into dry ingredients until just blended. At medium speed, beat 2 minutes, occasionally scraping the bowl. Beat in 1/2 cup of flour to make thick batter; beat 2 minutes more. Stir in about 1 cup of flour to make  soft dough.

On a floured surface, knead dough until smooth and elastic, about 10 minutes, adding more flour while kneading. Shape into ball: place in greased large bowl, turning over to grease the top. Cover; let rise in a warm lace away from draft, until doubled in bulk, about 1 1/2 hours. Punch down dough; turn onto  lightly floured surface; cover with a bowl and let rest 30 minutes.

Roll butter between 2 sheets of waxed paper to a 10" x 7" rectangle. Turnover for even rolling; lift top sheet frequently to remove wrinkles. Chill butter with waxed paper.

On a floured surface, roll dough to 18" x 9" rectangle. Remove 1 sheet of paper from butter; invert butter on 2/3 of dough, leaving 1" margin on 3 sides.

Remove other sheet from butter. Fold unbuttered dough over butter. Fold buttered dough over center to make a 9" x 6" rectangle.

Press edges to seal. Carefully roll layer dough to 18" x 9" rectangle; do not press edges too hard or butter may ooze out.

Fold in thirds to make a 9" x 6' rectangle; sprinkle with flour; wrap; chill 1 to 2 hours. Roll, fold and chill twice more (dough may be left overnight for the final fold).

Cut dough in half. Roll one piece to 21" x 10". (Chill other piece.) Cut triangles 7" wide at base; join ends for sixth triangle.

From 7" base, roll up triangles. Place, pointed tip down, on ungreased cookie sheet, 2" apart.

Bend ends around toward pointed tip to form crescent shape. Repeat with the   remaining dough.

Cover croissants loosely with plastic wrap; let rise in a warm place until doubled, about 1 hour.  In hot weather, set dough inside refrigerator from time to time to prevent butter oozing out. Preheat oven to 425° F. In a cup with pastry brush, beat egg and water; brush over croissants. Bake 15 minutes or until puffed and browned. Immediately remove croissants to cool on wire rack 10 minutes.

Makes 12.

The recipe is from an old cookbook, The Good Housekeeping Illustrated Cookbook. I hope you can figure out the recipe without the illustrations.

Pancake Tuesday & Heavenly Hots!

I have a large collection of cookbooks, one of my many obsessions! 

The Breakfast Book by Marion Cunningham has been an old faithful for many many years. I was reminded of this delicious recipe when I got my new copy of Gourmet magazine yesterday. I have not made this pancake recipe for years, but will make it for dinner tonight. These pancakes are very tender, light and delicate, and oh so delicious! I am so excited, yum! 

Maria, this recipe is for you!!

Bridge Creek Heavenly Hots

4 eggs

1/2 tsp. salt

1/2 tsp. baking soda

1/4 cup cake flour

2 cups sour cream

3 tbsp. sugar

Put the eggs in a mixing bowl and stir until well blended. Add the salt, baking soda, flour, sour cream, and sugar, and mix well. All of this can be done in a blender if you prefer.

Heat a griddle or frying pan until it is good and hot, film with grease, and drop small spoonfuls of batter onto the griddle - just enough to spread to an approximately 2 1/2 inch round. When a few bubbles appear on top of the pancakes, turn them over and cook briefly.

Makes 50 to 60 dollar sized pancakes.

Veggie Burger Recipe

I have been cooking for a friend who is undergoing chemo treatments. She eats chicken and fish and all things veggie. I made these delicious veggies burgers for her yesterday, well we ate them too! This is the best recipe for veggie burgers, I have found so far, and it is from Whitewater Cooks. I guess I am obsessed with this cookbook since I got it for Christmas, but every recipe I have cooked from it, is fabulous! This book is definitely a run out and buy at once kind of cookbook!

Whitewater Veggie Burgers

Ingredients

1 tbsp. vegetable oil

1 onion, diced

1 clove garlic, minced

1 tbsp. cumin

1 1/2 tbsp. chili powder

1-19 oz can black beans, rinsed, drained and roughly pureed

1 tsp. oregano

1/4 cup parsley, chopped (or cilantro... yuck)

2 tbsp. sesame oil

1/2 cup almonds, roasted and chopped

1 cup sunflower seeds, roasted and chopped

3 cups fine bread crumbs

1/2 cup soy sauce

5 eggs

2 cups carrots, grated

2 cups oats

flour for dredging

2 tbsp. vegetable oil

Method

In a large skillet, saute onions and garlic in oil. Place in a large mixing bowl and let it cool a little. Add remaining ingredients. Mix well and shape into patties. Dredge lightly in flour. Heat vegetable oil in a large pan to brown the burgers on both sides, you may need to do this in batches with more oil.

Serve on your favourite buns with your favourite toppings!

Makes 12 burgers.

Warm Spinach Salad

I made this yummy salad for dinner tonight. I think it is now, our favourite spinach salad. The recipe is from the Whitewater Cooks cookbook.

warm spinach salad

Recipe

Ingredients:

3/4 cup olive oil

2 garlic cloves, crushed

1 large shallot, diced

1/3 cup prosciutto, chopped

1/3 cup rice or red wine vinegar

1 cup fresh basil, julienned

1/4 cup pine nuts, toasted

1/4 cup fresh parmesan cheese, grated

salt and freshly ground pepper to taste

10 cups fresh spinach washed and dried

Method:

Heat the olive oil in a large skillet on medium heat. Add garlic, shallots and prosciutto and saute until shallots are translucent. Add vinegar, salt and pepper. Keep warm. In a large mixing bowl toss the warm vinaigrette with the spinach and fresh basil. Top with parmesan cheese and pine nuts.

Serve immediately!

Serves 4-6.

I did not add the basil, I cannot get it here in town in the winter.

Popcorn Ball Recipe

This recipe is definitely a whole family favourite. It is from Martha Stewart's Christmas, published 1989.

Popcorn Balls

4 tbsp. butter

1 10 oz. bag marshmallows

1/4 cup light brown sugar

3 quarts popped popcorn

In a large heavy pot, melt the butter over low heat. Add the marshmallows and brown sugar and stir until melted. Remove from heat.

Place the popcorn in a large bowl and pour on the marshmallow mixture; toss well. Butter your hands and shape  the popcorn into balls of whatever size you desire. Set on waxed paper to dry.

I wrap each dried popcorn ball in plastic wrap and tie with coloured string! Enjoy, I know we sure do!

Coconut Macaroon Recipe

Recipe for the first day of winter, Marks favourite, coconut macaroons, very very easy, two versions. He loves coconut, and these cookies!

Coconut Macaroons

3 - 200 g pkgs flaked coconut

1 can sweetened condensed milk

2 tsp. vanilla

1 1/2 tsp. almond extract

Preheat oven to 325° F. In a large mixing bowl combine all ingredients and mix well. Drop by rounded spoonfuls onto well greased baking sheets. Bake on middle rack of oven, 10 to 12 minutes or until lightly browned around the edges. Cool slightly. Remove to wire racks, cool completely. Store covered at room temperature. Makes about 4 dozen. 

Chocolate Version:

Omit almond extract. Add 1/2 cup of cocoa, proceed as above.

Ginger Crunch Recipe

I have never been so ho hum about Christmas. The spirit has not caught me yet.. I still have a few days. I will start my baking soon. I started transforming my messy loom room back into Megan's bedroom today, I am almost there. A quick vacuum and a dusting, clean bedding and we are all set. She will arrive home late tomorrow night. I will tackle Thomas's room next .. seeing he was just home a month ago, his is not as big of a job.

My cookie recipe for today, a square, a simple little square. The recipe is also from Gourmet, I am a Gourmet magazine kind of girl! Gourmet December 1999. The recipe is called "Skibo Castle Ginger Crunch."

Ginger Crunch

For Shortbread Base

1 1/4 cups flour

3 tbsp. granulated sugar

1 tsp. baking powder

1 tsp. ground ginger

1/4 tsp. salt

1 stick butter, cut into pieces

For Topping

3/4 stick butter

1 tbsp. golden syrup (or corn syrup)

1 cup icing sugar

1/2 tsp. ground ginger

1/2 tsp. vanilla

Preheat oven to 350°F and grease a 13" x 9" baking pan.

Make shortbread base:

Sift together dry ingredients and blend in butter with your fingertips until mixture resembles coarse meal. Press evenly into bottom of pan (base will be thin). Bake in the middle of oven until golden and crisp, about 20 to 25 minutes.

Make topping just before shortbread is done:

Melt butter in a small saucepan and whisk in remaining ingredients until smooth. Bring to a boil and simmer, stirring, 30 seconds.

Pour topping:

Remove shortbread from oven and pour topping over, tilting pan to cover shortbread evenly. Cool in pan on a rack, then cut into small rectangles (8 rows lengthwise and 8 crosswise).

Makes about 5 dozen.

Enjoy!