Donut Muffins

Donut muffins..they taste of cake donuts and muffins combined in one. They are good rolled in a sugar and cinnamon mixture or drizzled with a glaze while still warm..extra special if you do both!

Ingredients:

• 1/3 cup butter
• 2/3 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 3/4 cup buttermilk

Directions:

1. In a medium size bowl cream butter and sugar till light and fluffy.
2. Add eggs and vanilla and beat till well blended.
3. Mix dry ingredients and add to the creamed mixture alternately with buttermilk and stir until well combined.
4. Spoon batter into a lightly greased muffin tin.
5. Bake at 425º for 16 minutes or until golden in color.
6. Remove from oven, cool for approx 2 or 3 minutes, just until you can handle them.
7. Roll donuts in sugar/cinnamon mixture of 1/2 cup sugar and 1 tablespoon cinnamon. Or dip tops of muffins in melted butter and then into cinnamon/mixture or drizzle with a glaze.
8. Yield: 12 muffins

Shirley's Shrimp Mold

Do you have a tupperware jello mold in your cupboard that you haven't used in sometime?

Pull it out...because this recipe is so different you need to try it and then enjoy the rave reviews that my friend Shirley received when she brought it to a party. Even the shrimp nay sayers who took just a sample came back for a another cracker and Shrimp Mold dip. 

If you don't have a gelatin mold, any bowl will work. ...just give it a spray of cooking spray and it should work just fine.

• 1 can tomato soup
• 1 packet dry gelatin
• 2 tablespoons fresh lemon juice
• 2 tablepoons chili sauce
• dash HP sauce
• 1 large minced celrey stalk
• 1/4 cup minced onion
• 1 cup mayonaise
• 1 250 gram / 8 ounces cream cheese at room temperature
• 1 pound small cooked shrimp

1. Beat the cream cheese in a large mixing bowl until smooth and cream. Add the mayo and stir until smooth and set aside.
2. Heat the soup on low and add the gelatine and then all the sauces and continue to heat on low until gelatine dissolves.  Cool slightly.
3. Whisk into the cream cheese mixture and add celery and onion and shrimp.
4. Pour into an mold sprayed with cooking spray and chill overnight or at least for 4 hours.
5. Unmold and set on a serving plate as shown and serve with an assortment of crackers.

Butterscotch Brickle Bars

This is a recipe my mom made for her oldest granddaughter's baby shower back in 1974.

Cookie Layer:
1-1/2 Cups sifted all purpose flour
1/4 teaspoon salt
1/2 Cup softened butter
3/4 Cup firmly packed light brown sugar

Heat oven to 375 degrees. Grease a 13 X 9 inch pan lightly and dust lightly with flour. Sift together flour and salt. Cut in butter with pastry blender. Add sugar and mix well. Press dough evenly into the bottom of prepared pan. Bake for 15 minutes. Remove from oven and cool slightly.

While cookie layer is baking prepare butterscotch topping:
Butterscotch Topping:
1- 6oz. package of butterscotch chips
1/4 Cup light corn syrup
2 Tablespoons shortening
1 Tablespoon water
1/4 teaspoon salt
2 Cups coarsely chopped walnuts or pecans

Combine all ingredients except nuts in a microwaveable bowl and heat at 30 second intervals on full power stirring well after each 30 second heating until smooth. (It took me 3 - 30second intervals) If you prefer you can do this step over a double boiler. Stir in nuts. Spoon mixture evenly over slightly cooled cookie layer. Bake an additional 8 minutes. Remover pan to a wire rack. Cool until slightly warm and then cut into 1-1/2 to 2 inch squares. Cool completely before serving. Makes 24-38 squares.

Lettuce Boats with Balsamic Drizzle

This is more of an idea than a recipe. 

Create an attractive side salad using a romaine leave as a boat to hold the ingredients.

Reducing balsamic vinegar leaves you with a syrupy drizzle. It's tasty and also a healthy alternative to regular salad dressings. There are many good balsamic vinegars to choose from. I like to have a variety of flavoured balsamic vinegars in my pantry...my favourites are fig and pear or blueberry. 

Ingredients - for 4 boats:

• 1 fresh heart of romaine lettuce, this is the inside smaller leaves of the head of romaine
• 1 cup finely chopped lettuce
• 2 cups your choice fresh vegetable, chopped fine (cucumber, celery, radish, carrots, onions, avacado)
• cherry tomatoes
• feta or blue cheese, crumbled
• 3/4 cup good quality balsamic vinegar

Method:

1. Cut core off the end of the heat of romaine separating leaves. Wash, dry and place in a bag in fridge for at least an hour to get cold and crisp.
2. Chop up your choice of salad ingredients and combine with the chopped lettuce.
3. Pour balsamic vinegar into a small saucepan. Over medium, heat until it begins to bubble. Turn to low and allow balsamic vinegar to reduce to about 1/2. As it reduces it will become more of a light syrup.
4. While balsamic is reducing, lay your chilled lettuce leaf boats on serving dish and fill with chopped salad ingredients, and top with tomotos and cheese of your choice.
5. Drizzle warm balsamic reduction over salads and serve immediately.

Raspberry Bavarian

 

Living in the raspberry capital of Canada, it would be a shame not to post something with raspberries at this time. Enjoy a taste of summer!

Ingredients:

Sauce

• 3 cups raspberries (can be frozen)
• 1/3 cup raspberry jam
• 1/3 cup sugar

Mousse

• 1 cup milk
• 4 egg yolks
• 1/3 cup sugar
• pinch salt
• 1 pouch unflavored gelatin (1 Tbsp) sprinkled over 2 Tbsp water to soften
• 1 tsp vanilla
• 3/4 cup whipping cream

Method:

1. Bring berries, jam and sugar to a boil and simmer for 5 minutes. Set aside about 1/2 cup. Pour the rest through a sieve to remove seeds.
2. In another saucepan, heat milk.
3. Meanwhile, in a small mixing bowl, beat eggs, sugar and salt until light and fluffy. Starting with a few Tablespoons at a time, slowly whisk hot milk into the egg mixture.
4. Return to saucepan, and over low-med heat, stir until it thickens, removing from heat just before it comes to boil.
5. Stir in vanilla and softened gelatin until it dissolves. Strain custard.
6.  Stir strained raspberry mixture into custard. Cool in fridge,stirring in between until it begins to thicken. About 1 hour.
7. Whip cream until stiff and fold into raspberry mousse. Pour into desired serving dishes and refrigerate several hours, until set. Use 1/2 cup raspberry sauce, previously set aside for topping. Serves 4 - 6

 

Coconut Loaf

This coconut loaf is moist and flavorful. I like it plain but you if you desire you can drizzle a glaze over the loaf while still warm. 

Ingredients:

• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 2 teaspoons coconut flavoring
• 2 cups flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup sour cream
• 1 cup coconut flakes

Directions:

1. In a medium size mixing bowl cream butter with sugar.
2. Add eggs and flavorings and mix well.
3. In another bowl mix dry ingredients.
4. Stir dry ingredients into creamed mixture alternately with the sour cream.
5. Fold in coconut.
6. Pour batter into a greased 8 x 4 x 2 inch loaf pan.
7. Bake at 350º for 50 minutes or until toothpick inserted comes out clean.
8. Remove from oven, let cool for 10 minutes, then remove from pan.

Canada Day Cake

Our new Canadian Flag is ready to hang and tomorrow we will celebrate Canada's 145th Birthday, joining fellow Canadians with  celebrations all across Canada.

If you are invited to celebrate and need a large cake recipe and an easy way to decorate in our red and white Canadian flag colors...

here is a cake which includes how to stretch your cake mix to fit an 11 X 14 rectangular pan.

Not only does this fill a pan properly, it gives the cake a moist crumb and homemade flavour.

• 2 - 517 gram / 18 oz. white cake mixes
• 1 1/2 cups white flour
• 1/2 cup sugar
• 1 teaspoon salt
• 2 1/2 cups buttermilk
• 1 cup sour cream
• 1/2 cup oil
• 2 large eggs
• 5 egg whites (reserve yolks for custard)
• 2 teaspoons vanilla
• 2 teaspoons almond extract

1. Prepare an 11 X 14 X 2 inch cake pan by lining two long sides and the bottom with parchment paper.  Preheat oven to 325. F.
2. Combine all the dry ingredients into a large mixer bowl and wisk together.
3. Add all the remaining ingredients and beat together on medium speed until smooth, about 2 minutes.
4. Spread the batter evenly into the pan and bake for about 50 minutes or until a toothpick tests clean in the center.
5. Allow the cake to cool on a wire rack for 30 minutes and then turn it out onto fresh parchment paper.  Gently remove the parchment paper from the bottom and slice in half horizontally to make a two layer cake.  This can be a bit tricky but don't worry if the top layer cracks a bit when you lift it...it will be covered by whipped cream at the end.

Custard Filling

• 2/3 cup sugar
• 4 tablespoons cornstarch
• 1/4 teaspoon salt
• 4 cups milk
• 5 egg yolks
• 2 teaspoons vanilla

1. Blend the dry ingredients together in a medium sized microwave safe bowl, or a medium saucepan. 
2. Add the milk and stir with a wisk and heat until almost boiling.
3. Pour a little bit of hot milk into the egg yolks and stir to temper the yolks.  Add a bit more milk until you have added a total of about a cup of milk.
4. Pour the egg mixture back into the milk mixture and continue to heat until thickened and just beginning to simmer.
5. Remove from heat and add vanilla and stir well. 
6. Allow to cool for 15 minutes.

Cake Assembly

1. Pour the Custard Filling onto the bottom layer of the cake which has been placed on a large tray.
2. Allow to set for 15 minutes before adding the top layer.
3. Put the top layer of cake on the pudding layer and chill for 30 minutes.
4. Beat 3 cups of heavy whipping cream together with 1/2 cup sugar and either 3 tablespoons instant vanilla pudding  or 3 packets of Dr. Oetkers Whip it to stabilize the cream.  It is important that something be added to stabilize the cream for decorating.
5. Spread the whipped cream over the top and the sides.  (about 1/4 inch thick).
6. Put the remaining whipped cream into a pastry bag and decorate the edge and the swirl a bit onto each piece.  I find it easier to cut the pieces first and then put the swirl of cream exactly in the middle.  Decorate each piece with half a fresh ripe summer strawberry. 
7. Chill until serving.  Makes 30 pieces.

Cuban Rice

This is a good recipe to use left over chicken or any kind of left over roast.  I usually add a few shrimp at the end just to bring variety to this dish.  This recipe can easily be doubled.

• oil
• 1 medium onion, chopped
• 1/2 of a red or green pepper, chopped
• 2 cloves garlic, minced
• 2 cups of rice
• 1-7oz can of tomato sauce
• 1 bay leaf
• 1 teaspoon, dried oregano
• 4 cups chicken broth
• 1 can of beans, your choice, drained and rinsed
• 2 cups of left over chicken
• several raw shrimp

1. In a large skillet with a lid, put in a bit of oil, onion, pepper, oregano and saute until softened.
2. Add the rice and stir.
3. Add the garlic, broth and tomato sauce, beans and bay leaf.  Cover and simmer until rice is almost cooked, about 15 minutes.
4. Add the cooked chicken and raw shrimp, cover and cook until the shrimp is pink.

Spaghetti Pie

This recipe is simple and satisfying and will serve 6 people generously.

6 ounces spaghetti
2 Tablespoons butter
1/3 Cup grated Parmesan cheese
2 well beaten eggs
1 pound ground beef
1/2 cup chopped onion
1/2 of a green bell pepper chopped
1 Tablespoon Olive oil
1 cup of tomatoes chopped (or canned chopped tomatoes)
1 -6 oz. can of tomato paste
1 teaspoon sugar
1 teaspoon dried oregano
1/2 teaspoon garlic salt
1 cup cottage cheese
1/2 cup shredded Mozzarella cheese


Preheat oven to 350 degrees.
Cook the spaghetti in salted boiling water, drain.
Stir butter into hot spaghetti. Stir in Parmesan and beaten eggs. Form spaghetti mixture into a "crust" in a buttered 10 inch round baking dish.
Saute the onion and green pepper in a tablespoon of Olive oil until soft and then add the hamburger to the mixture and cook till hamburger is browned. Drain off excess fat. Stir in the tomatoes, tomato paste, sugar, oregano and garlic salt. Heat through. Add salt to taste if desired.

Spread cottage cheese over the spaghetti crust in the baking dish. Pour and spread the hamburger mixture over the cottage cheese. Bake uncovered in a 350 degree oven for 20 minutes. Sprinkle mozzarella cheese on top and bake an additional 5 minutes or till cheese melts. 

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