I've been making these cookies at Christmas time for probably close to ten years. If you want to dress them up a bit, you can put a small silver ball or festive sprinkle on top, but don't go crazy! You don't want to overpower the amazing cinnamon-cake flavor. :) From the Company's Coming "Cookies" book.
Snickerdoodles
1 cup unsalted butter
1 1/2 cups granulated sugar
2 large eggs
2 1/2 cups flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
Topping:
2 tbsp sugar
2 tsp cinnamon
1. Cream butter and sugar in large bowl. Add eggs 1 at a time, beating well after each addition.
2. Combine next 4 ingredients in medium bowl. Add to butter/sugar mixture in 2 additions, mixing well after each addition until no dry flour remains. Roll into 1 inch balls.
3. Combine second amount of sugar and cinnamon in small bowl. Roll each ball in cinnamon mixture until well coated. (If desired, place small silver ball or sprinkle on top) Bake in 375 F (190 C) oven for about 10 minutes until golden around the edges. Do NOT overbake! Let stand on cookie sheet for 5 minutes before removing to wire racks to cool.
Wednesday, 7 December 2011
Easiest Appetizer Meatballs
I have already made these meatballs twice during this Christmas season! They are super easy, super tasty, and a great thing to bring to potlucks as either a main course or an appetizer. Source: Mother!
Sweet and Sour Meatballs
1 package frozen swedish meatballs (between 40-60)
1 jar chili sauce, any brand
1 jar grape jelly, any brand
Throw everything together in a crockpot. Cook on low for 5-8 hours. The longer they simmer, the more sauce the meatballs will absorb. Hand out the toothpicks if serving as an appetizer or spoon over rice for a main course.
Sweet and Sour Meatballs
1 package frozen swedish meatballs (between 40-60)
1 jar chili sauce, any brand
1 jar grape jelly, any brand
Throw everything together in a crockpot. Cook on low for 5-8 hours. The longer they simmer, the more sauce the meatballs will absorb. Hand out the toothpicks if serving as an appetizer or spoon over rice for a main course.
Sunday, 4 September 2011
Pure Magic
This one gets asked for a lot. You can put your own spin on this recipe by changing the toppings around and adding butterscotch chips, toasted pecans, walnuts, or anything else you like. Me? I like to keep it simple. :)From Company's Coming "150 Delicious Squares"; also found on the back of a tin of Eagle Brand sweetened condensed milk.
Magic Bars
1/2 cup butter melted butter
1 1/2 cups graham cracker crumbs
1 11oz. tin sweetened condensed milk
1 1/2 cups chocolate chips
1 1/3 cups coconut
1. Mix butter and graham cracker crumbs in 9 x 13" pan and pat down.
2. Carefully pour condensed milk as evenly as possible over the graham crumbs. (If you pour it in one big blob, it will tear up the crust when you try to spread it around.) Sprinkle chocolate chips over top, followed by coconut.
3. Bake at 350F for 20-30 minutes or until golden around the edges. DO NOT overbake these, or else they will become very hard. You want a gooey chewy square! Let them completely cool before cutting. :)
So easy, but so good!
Magic Bars
1/2 cup butter melted butter
1 1/2 cups graham cracker crumbs
1 11oz. tin sweetened condensed milk
1 1/2 cups chocolate chips
1 1/3 cups coconut
1. Mix butter and graham cracker crumbs in 9 x 13" pan and pat down.
2. Carefully pour condensed milk as evenly as possible over the graham crumbs. (If you pour it in one big blob, it will tear up the crust when you try to spread it around.) Sprinkle chocolate chips over top, followed by coconut.
3. Bake at 350F for 20-30 minutes or until golden around the edges. DO NOT overbake these, or else they will become very hard. You want a gooey chewy square! Let them completely cool before cutting. :)
So easy, but so good!
Thursday, 1 September 2011
More Soup!
(fall must be coming, I have soup on my mind!!)
Nobody has specifically requested this one, but it is so tasty that I have to share it! It is from a Canadian Living magazine. Super easy and lovely flavours. You can easily double this to make more.
Roasted Red Pepper and Sweet Potato Soup
3 sweet red peppers, chopped
2 sweet potatoes, peeled and cubed
1 onion, chopped
3 cloves garlic, chopped
2 Tbsp olive oil
1 tsp Italian seasoning
1/4 tsp salt
1/4 tsp pepper
4 cups chicken broth or vegetable broth
1/3 cup balkan style yogurt (optional)
2 Tbsp fresh parsley, chopped (optional)
1. In roasting pan, toss red peppers, sweet potatoes, onion, garlic, olive oil, seasoning, salt and pepper. Roast at 425F stirring every 10-15 minutes until vegetables are very tender, about 45 - 60 mins.
2. In food processer, puree cooked vegetables with chicken broth, and pour into large pot. Whisk in 1 cup water. Bring to a boil, reduce heat, cover and simmer for 5 mins.
3. Serve with a little yogurt swirled in and a sprinkle of parsley.
Nobody has specifically requested this one, but it is so tasty that I have to share it! It is from a Canadian Living magazine. Super easy and lovely flavours. You can easily double this to make more.
Roasted Red Pepper and Sweet Potato Soup
3 sweet red peppers, chopped
2 sweet potatoes, peeled and cubed
1 onion, chopped
3 cloves garlic, chopped
2 Tbsp olive oil
1 tsp Italian seasoning
1/4 tsp salt
1/4 tsp pepper
4 cups chicken broth or vegetable broth
1/3 cup balkan style yogurt (optional)
2 Tbsp fresh parsley, chopped (optional)
1. In roasting pan, toss red peppers, sweet potatoes, onion, garlic, olive oil, seasoning, salt and pepper. Roast at 425F stirring every 10-15 minutes until vegetables are very tender, about 45 - 60 mins.
2. In food processer, puree cooked vegetables with chicken broth, and pour into large pot. Whisk in 1 cup water. Bring to a boil, reduce heat, cover and simmer for 5 mins.
3. Serve with a little yogurt swirled in and a sprinkle of parsley.
Soup from Scratch
This is a fabulous recipe for either chicken or turkey soup that my Mum used to make all the time when I was growing up. She found it in "Cook Milk in Any Flavour You Like" which I don't even think is published anymore. If you make it with noodles it tends to get pretty thick. We would even refer to it as "Chicken Stew". Perfect for using up leftovers from a chicken or turkey dinner.
Chicken Soup
Stock
1 leftover bird (there doesn't need to be very much meat on it)
any leftover gravy
1 onion, quartered
2 celery stalks
3 sprigs fresh parsley (or a few generous shakes of dried parsley)
1 bay leaf
1 tsp thyme
1-2 tsp salt (I like to go easy on the salt and add more in later if I need to)
1/2 tsp pepper
2 potatoes, peeled and cooked (or 1 - 2 cups leftover mashed potatoes)
1/4 cup butter
1 onion, finely chopped
2 celery stalks, chopped
2 carrots, grated
1/4 cup flour
2 cups milk
1-2 Tbsp dried parsley
1/2 tsp marjoram
1/2 tsp dill (optional)
1 - 2 cups egg noodles or other noodles (optional)
1. Break carcass into pieces small enough to fit into large pot. Add leftover gravy, onion, celery, parsley, bay leaf, thyme, salt and pepper. Add enough water to fill the pot 1 1/2 - 2 inches away from top (about 8-10 cups). Simmer 1 - 2 hours.
2. Place colander over large bowl and empty contents of soup pot into the colander, catching the broth in the bowl. Put colander with meat and vegetables still in it on a plate and set aside.
3. Cover potatoes with some of the broth and boil until soft. Mash well. (skip this step if you are using leftover mashed potatoes)
4. Saute chopped onion, celery and grated carrots in butter in the large pot. When vegetables are tender, add flour, then gradually add in milk, stirring constantly to prevent lumps. Add mashed potatoes and all the broth that you reserved earlier. Pick through your cooked carcass to find any pieces of meat (try not to choose slimy bits or skin). Add meat to your soup, as well as parsley, marjoram, dill, and any additional salt and pepper you think it needs. Add noodles if you wish. Simmer for 10-15 mins, or until noodles are cooked. Serve with fresh bread or rolls.
This is NOT a complicated recipe, just a little bit time consuming, but soooo worth it!! :)
Chicken Soup
Stock
1 leftover bird (there doesn't need to be very much meat on it)
any leftover gravy
1 onion, quartered
2 celery stalks
3 sprigs fresh parsley (or a few generous shakes of dried parsley)
1 bay leaf
1 tsp thyme
1-2 tsp salt (I like to go easy on the salt and add more in later if I need to)
1/2 tsp pepper
2 potatoes, peeled and cooked (or 1 - 2 cups leftover mashed potatoes)
1/4 cup butter
1 onion, finely chopped
2 celery stalks, chopped
2 carrots, grated
1/4 cup flour
2 cups milk
1-2 Tbsp dried parsley
1/2 tsp marjoram
1/2 tsp dill (optional)
1 - 2 cups egg noodles or other noodles (optional)
1. Break carcass into pieces small enough to fit into large pot. Add leftover gravy, onion, celery, parsley, bay leaf, thyme, salt and pepper. Add enough water to fill the pot 1 1/2 - 2 inches away from top (about 8-10 cups). Simmer 1 - 2 hours.
2. Place colander over large bowl and empty contents of soup pot into the colander, catching the broth in the bowl. Put colander with meat and vegetables still in it on a plate and set aside.
3. Cover potatoes with some of the broth and boil until soft. Mash well. (skip this step if you are using leftover mashed potatoes)
4. Saute chopped onion, celery and grated carrots in butter in the large pot. When vegetables are tender, add flour, then gradually add in milk, stirring constantly to prevent lumps. Add mashed potatoes and all the broth that you reserved earlier. Pick through your cooked carcass to find any pieces of meat (try not to choose slimy bits or skin). Add meat to your soup, as well as parsley, marjoram, dill, and any additional salt and pepper you think it needs. Add noodles if you wish. Simmer for 10-15 mins, or until noodles are cooked. Serve with fresh bread or rolls.
This is NOT a complicated recipe, just a little bit time consuming, but soooo worth it!! :)
Wednesday, 31 August 2011
Lemon Squares
Someone asked me the other day for my lemon squares recipe. I panicked for a moment, because I have tried about 10 different recipes and it took me a while to figure out which one she was talking about. There are 8 different variations of lemon bars in "150 Delicious Squares" alone! My Dad's favorite was always the recipe from the old Joy of Cooking (again with the old editions!). But finally, here are the lemon squares I have made the most often in the last year or so.
(From Company's Coming "150 Delicious Squares")
Lemon Squares
Bottom Layer:
1 1/2 cups all-purpose flour
1/4 cup sugar
1/2 cup unsalted butter, softened
Second Layer:
2 eggs
3 Tbsp fresh squeezed lemon juice
1 cup sugar
2 Tbsp all-purpose flour
1/2 tsp baking powder
1 cup coconut
1/4 tsp salt
grated lemon rind to taste (I like to use about 1/2 - 3/4 of the lemon for a fairly tart square)
Icing:
1 1/2 cups icing sugar
2 Tbsp butter
4 tsp fresh squeezed lemon juice
1. (Bottom Layer) Mix flour and sugar together. (And now this is the tricky part... )
Making sure your butter is at room temperature so its nice and easy to work with, drop it in small pats evenly over your dry mixture. Take two butter knives and "cut" the butter into the flour by chopping the butter into smaller and smaller bits and working the dry ingredients into it gradually. You want the end result to be mealy and crumbly. This is a difficult procedure to explain and I am going to try and post a video up soon. The secret to a good shortbread is in how you mix the ingredients together.
Press this mixture into a greased 9 x 9" pan. Bake at 350F for 15-20 mins until dry and golden around the edges.
2. (Second Layer) Beat eggs slightly. Stir in next 6 ingredients. Spread over first layer. Bake at 350F for about 30 mins until set in centre and light brown in colour. Cool.
3. Combine icing sugar, butter and lemon juice. Beat well, adding more lemon juice a bit at a time as needed for an easy spreading consistency. Spread over cooled bars. Allow to set before cutting.
(From Company's Coming "150 Delicious Squares")
Lemon Squares
Bottom Layer:
1 1/2 cups all-purpose flour
1/4 cup sugar
1/2 cup unsalted butter, softened
Second Layer:
2 eggs
3 Tbsp fresh squeezed lemon juice
1 cup sugar
2 Tbsp all-purpose flour
1/2 tsp baking powder
1 cup coconut
1/4 tsp salt
grated lemon rind to taste (I like to use about 1/2 - 3/4 of the lemon for a fairly tart square)
Icing:
1 1/2 cups icing sugar
2 Tbsp butter
4 tsp fresh squeezed lemon juice
1. (Bottom Layer) Mix flour and sugar together. (And now this is the tricky part... )
Making sure your butter is at room temperature so its nice and easy to work with, drop it in small pats evenly over your dry mixture. Take two butter knives and "cut" the butter into the flour by chopping the butter into smaller and smaller bits and working the dry ingredients into it gradually. You want the end result to be mealy and crumbly. This is a difficult procedure to explain and I am going to try and post a video up soon. The secret to a good shortbread is in how you mix the ingredients together.
Press this mixture into a greased 9 x 9" pan. Bake at 350F for 15-20 mins until dry and golden around the edges.
2. (Second Layer) Beat eggs slightly. Stir in next 6 ingredients. Spread over first layer. Bake at 350F for about 30 mins until set in centre and light brown in colour. Cool.
3. Combine icing sugar, butter and lemon juice. Beat well, adding more lemon juice a bit at a time as needed for an easy spreading consistency. Spread over cooled bars. Allow to set before cutting.
More Muffins
I take a lot of recipes from the Company's Coming "Muffins & More" book. If you don't own it, BUY IT!
Here is another gem.
(Raisin) Bran Muffins
1 cup all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cup raisins (optional)
1 cup buttermilk or sour milk (to make sour milk, put 1 Tbsp vinegar in your measuring cup then fill the rest with milk)
1 cup bran
1/3 cup cooking oil
3 Tbsp molasses
1 egg
1/4 cup brown sugar
1/2 tsp pure vanilla
1. In large bowl combine flour, baking powder, baking soda, salt and raisins. Stir well. Push up around sides of bowl making a well in the centre.
2. In another bowl stir buttermilk with bran. Let stand 5 mins.
3. Add remaining ingredients to bran mixture in the order given. Beat with a spoon until well mixed. Pour into the well of the dry ingredients. Stir just until moistened. DO NOT overstir your muffins. Batter will be lumpy, that's ok! Fill greased muffin cups about 3/4 full.
4. Bake at 375F for 18-25 mins. Keep an eye on them, don't let them overbake! Muffins are done as soon as a toothpick inserted comes out clean. Let cool in tray 5 mins or so before taking them out.
Here is another gem.
(Raisin) Bran Muffins
1 cup all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cup raisins (optional)
1 cup buttermilk or sour milk (to make sour milk, put 1 Tbsp vinegar in your measuring cup then fill the rest with milk)
1 cup bran
1/3 cup cooking oil
3 Tbsp molasses
1 egg
1/4 cup brown sugar
1/2 tsp pure vanilla
1. In large bowl combine flour, baking powder, baking soda, salt and raisins. Stir well. Push up around sides of bowl making a well in the centre.
2. In another bowl stir buttermilk with bran. Let stand 5 mins.
3. Add remaining ingredients to bran mixture in the order given. Beat with a spoon until well mixed. Pour into the well of the dry ingredients. Stir just until moistened. DO NOT overstir your muffins. Batter will be lumpy, that's ok! Fill greased muffin cups about 3/4 full.
4. Bake at 375F for 18-25 mins. Keep an eye on them, don't let them overbake! Muffins are done as soon as a toothpick inserted comes out clean. Let cool in tray 5 mins or so before taking them out.
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