Blueberry Cobbler

Fresh or frozen blueberries beneath a buttermilk biscuit topping. Serve it warm from the oven with a scoop of ice cream. A true comfort dessert for the fall.

Berries:

-5 cups of fresh or frozen blueberries

-2/3 cup sugar

-3 tbsp corn starch

Place all ingredients in a microwaveable bowl. Heat for 3 minutes stirring once half way through. You just want to get them hot, but not bubbling. Pour hot berries into a 8" square pan or deep dish pie plate.

Biscuit topping

-1 cup flour

-1/3 cup sugar

-2 tsp baking powder

-1/2 tsp salt

-3 tbsp butter

-1/2 cup buttermilk (you can use regular milk)

Measure dry ingredients into bowl. Cut in cold butter until crumbly. Add milk all at once and mix with a fork until moistened. Drop by spoonfuls over hot berries. Bake at 425º for 20-25 minutes. Enjoy.

Apricot Tart

You can make this bar recipe in a 11 X 17 small cookie sheet but it bakes up wonderfully in tart pans. I prefer to have a little edge crust on every piece.

I used one 11 " and one 8 " tart pan.

Though I've posted this recipe as apple bar. . .and rhubarb bar. . .

I've never posted it as apricot bar. . .

which bakes into a beautiful gem colored tart.

Apricot Tart

Pastry

• 2 1/2 cups flour
• 1 teaspoon salt
• 1/2 cup butter
• 1/2 cup shortening
• 2 egg yolks
• milk to make 2/3 cup

Filling

• 5 cups sliced apricots
• 1 1/2 cup sugar
• 1/3 cup minute tapioca
• 2 tablespoons butter

Topping

• 2 egg whites
• 1 cup icing sugar
• several tablespoons water to make thin glaze

1. In a large bowl, combine the flour and salt. . .cut in the butter and shortening until the crumbs are the size of oatmeal. You can use your food processor for this too. .pulse. . don't run at full speed.
2. Put the egg yolks in a measuring cup and add enough milk to make 2/3 cup.
3. Slowly add to the flour mixture .. .pulse with the food processor until it begins to come together or mix in with your fork.
4. Dump it all onto the counter and knead it into a ball .. .just until it comes together.
5. Wrap in a plastic wrap. . shaping it into a flat rectangular disk.
6. Refrigerate.
7. Slice apricots. . .and mix in sugar and tapioca.
8. Divide the pastry dough into two parts. . . the larger tart pan will require about 2/3 of the total. Do this pan first and use the remainder to add to the smaller tart pan.
9. Divide each part in half and roll out very thinly using flour to keep from sticking on the counter. Use a bench scraper to slide under the pastry dough to keep from tearing.
10. Carefully transfer into the tart pan by rolling the pastry around the rolling pin.
11. Divide the filling between the two tart pans.
12. Dot with butter.
13. Cover with remaining pastry. . .and crimp the edges shut.
14. Beat the egg whites until very soft peaks form and with your hand. . .spread it over the crust.
15. Bake in a 400 F oven for about 40 minutes or until golden brown. The smaller one will be done sooner.

Farmers Brownies

I have made this recipe many times and usually put a chocolate icing on top. I was intrigued by this different topping so decided to try it. This recipe is found in 'Cooking with Grace' cookbook.

Ingredients:
1/2 cup cocoa
1 cup hot water
3/4 cup butter
2 1/2 cups flour
2 cups sugar
1/2 tsp salt
1 tsp baking soda
2 eggs beaten
1/2 cup buttermilk
1 tsp vanilla
1 cup chopped nuts

1. Mix cocoa in hot water, stir in butter and allow to cool
2. Whisk together dry ingredients, stir in cocoa mixture and eggs
3. Beat in buttermilk, vanilla and nuts
4. Spread in large cookie sheet.. approx 13x17"
5. Bake for 20 min at 375º

Topping ingredients:

454 g bag of miniature marshmallows
1 1/2 cups chocolate chips
1 cup peanut butter
3 cups rice krispies

1. When cake is done spread the marshmallows over the top and put cake back in the oven till the marshmallows melt. Set aside to cool completely.
2. Melt chocolate chips and peanut butter in microwave for 1 min, stir in rice krispies and spread over cooled cake. Chill in fridge to set the topping.
3. This cake freezes well.

BBQ Chicken on a Can

Now that summer is all but over . . you may think about putting your grill away. . .but if you have a covered gas grill . . . try barbecuing chicken the easy way. Beer can chicken has been around for awhile but if you don't drink beer . . .there is a chance you haven't tried this easy recipe.

What ever you use to steam your chicken from the inside is really beside the point.
You can use beer with no alcohol, cola. . or put chicken broth in the can too.

If you are starting with a full can. . empty it down to 2/3 full. Use a can opener to put additional holes in the top of the can.

Rinse and dry your chicken inside and out.

Sprinkle it liberally with Cajun seasoning or seasoning salt if you don't want it spicy. .. inside and out.

I purchased a rack to set my can on . .to stabilize the whole chicken.. . but you can simply put your can on a older metal pie plate or square pan.

Preheat your grill to 350 F. If possible. . .leave the center burner off and turn on the outer burners. If you can't do this. . .preheat one side and set your chicken on the other side. . and turn your chicken occasionally.

Set your chicken on the can. .firmly.

Put your chicken on the grill. . . close the cover. .and cook it about one hour. Test to make sure it is done by piercing the thigh . .juices should run clear. The thigh should be tender and easily twisted in its socket. If it is the first time you are making it on your grill .. depending on the size of your chicken. . .leave additional time ..the chicken can sit with foil on it for awhile before cutting it up and be kept warm in the oven while your side dishes finish. I'd rather be waiting for my side dishes to finish than be waiting for the chicken to be done.

Remove the chicken from the grill . ..you'll need to use clean pot holders. . .. Be careful. The remaining broth in the can is very hot. You may want to use some paper towels with your pot holders. .it can be a bit messy. Leave the pan on the grill for now. .just lift the chicken off the can.

Cover with foil a few minutes. .and cut it into serving pieces.

Fruit Torte Sheet Cake

With fresh fruit readily available at this time of year...here is a fairly simple way to prepare a fresh fruit torte for a large group. I was given this recipe by my friend Wendy several decades ago...and have prepared it just as it is many times.

Ingredients:

• 1 Angel Food Cake Mix
• Fresh Fruit (peaches, blackberries and raspberries...or add strawberries, blueberries and kiwi)
• glaze
• whipping cream

Glaze:

• 1 1/2 cups fruit juice (peach, pineapple, etc.)
• 2 tablespoons corn starch
• 1/4 cup sugar
• 1 tablespoon lemon juice

Method:

• Mix cake according to directions; spread in sheet cake sized pan (lined with parchment paper) and bake for 15 minutes. Cool. Remove from pan.
• Prepare glaze by combining ingredients and microwaving on Medium/High until thickened and clear...stirring every minute. Cool.
• Spread half of glaze on base.
• Arrange sliced fruit on glaze-topped cake.
• Spread with remaining glaze.
• Refrigerate.
• Serve with whipped cream.
  
  
  Optional Method #2 :
  When making fruit flans in round pans, I always add a custard layer...and so I decided to use the same custard as a base for the fruit on the sheet cake. Spread custard over sheet cake...top with fruit...spread with glaze...decorate as desired.
  
  Custard:
  
• 1 package vanilla pudding and pie filling (3 1/4 oz.)
• 1 1/2 cups milk
• 500 ml. cream cheese, softened
• 1 cup whipping cream, whipped

Method:

1. Cook vanilla pudding according to directions.
2. Cool slightly, then beat in softened cream cheese until smooth.
3. Cool completely.
4. Fold in whipped cream.
   
   This custard is enough for two fruit flans...it stores well in the freezer.

Enjoy!

Best Ever Banana Muffins

Button up your lip securely

'gainst the words that bring a tear.

Be swift with Words of COMFORT,

Words of PRAISE, and Words of CHEER.

(anonymous)

This recipe comes from my friend Marlene , I have gotten some really good recipes from her and this has got to be one of our favortites. Thanks Marlene. As usual I have tweaked it to accommodate our families life style. I will post the original and share how I have changed it up a bit.
The muffin is moist and great take along snack for packed lunches. I also like mine served with a slice of cheddar cheese........ try it, you'll see it is good.

• 1 1/2 cups flour (try 1/2 cup of whole wheat, and 1/2 cup of bran replacing 1 cup of all purpose flour, or replacing 1/2 cup of flour with 1/2 of oats)to increase fiber.
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt ( never double if you double the recipe)
• 3/4 cup sugar ( I have reduced it to 1/2 cup or even 1/3 cup)
• 1/2 cup melted butter or vegetable oil ( I cut it by half)
• 1 egg
• 3 mashed bananas
• Chocolate chips or raisins as desired.

1. Sift together, flour, baking powder baking soda and salt.
2. Combine sugar, oil, egg and mashed bananas.
3. Stir in the dry ingredients, batter should be lumpy.
4. Fold in the chocolate chips, or raisins.
5. Put into greased muffin tins
6. Bake at 375 for 18-20 minutes or til golden brown.
7. Cool 5 minutes and remove from the pan.

Carrot Cake Cupcakes

This recipe came with my food processor. The original recipe had coconut, pecans and raisins, but I wanted a plain cake style cupcake. The texture is light and very moist, and the cream cheese frosting makes them a special treat. These freeze well, with or without the frosting.

Cake

-6 medium carrots, grated

-2 cups sugar

-2/3 cups vegetable oil

-3 eggs

-2 tsp vanilla

-2 1/4 cups flour

-2 tsp baking soda

-2 tsp cinnamon

-1/4 tsp nutmeg

Grate carrots into a large mixing bowl. Add sugar, oil, eggs and vanilla to carrots. Mix well with mixer, or if using a food processor, process for 8-10 seconds. Scrape sides of bowl and mix or process until sugar is dissolved. Add remaining ingredients all at once and mix or process until just blended.

Pour batter into 24 lined muffin tins (or 2 greased and floured 9" rounds, or 1 9"x13"). Bake at 350ºF for 12- 15 minutes (for larger cakes bake 30-45 minutes) or until wooden pick inserted comes out clean. Cool in muffin tins for 5 minutes (cake pans 10 minutes) and then remove from pans to cooling rack. Once cooled frost with cream cheese frosting.

Frosting

-4 1/2 cups powdered sugar

-6 oz cream cheese, at room temperature

-1/4 cup butter, at room temperature

-3/4 tsp vanilla

-1-2 tsp milk

Mix together all ingredients until you have a smooth frosting. If it is too thick add a little more milk until frosting is spreading consistency. This frosting works well in a decorating bag, and can also be colored with food coloring.

Freezing tip: Place frosted cupcakes on a cookie sheet and place uncovered in freezer until frozen. Transfer in a single layer to a freezer container. This frosting does not freeze hard so do not stack cupcakes. Some icings do freeze hard and then you can layer cupcakes after they are frozen using a sheet of wax paper between layers.

Chocolate Biscoti - Gluten-free

Years ago I was doing a drapery consultation for an Italian family in Vancouver. The home belonged to the grandparents but children and grandchildren were visiting. They introduced me to Biscotti that the grandmother had made - obviously a treat for her grandchildren.

I never dreamed that one day in the future I would be the grandmother making Biscotti as a treat for my own granddaughter.

My youngest granddaughter's favorite is Chocolate Biscotti spread with Nutella. I love how her eyes light up when I tell her I've made it for her.

Chocolate Biscotti INGREDIENTS

1 cup brown rice flour

1/3 cup potato starch

1/4 cup tapioca startch

1/4 sweet rice flour

1/2 cup almond flour (I just grind my own in a coffee grinder)

1/2 cup cocoa powder

1/2 tsp. baking powder

1/2 tsp. baking soda

2 tsp. xanthan gum

1/8 tsp salt

1/2 cup butter

1 cup white sugar

2 eggs

1 1/2 tsp vanilla

METHOD

*Put all dry ingredients into ziplock bag and mix thoroughly - set aside

*Cream butter until creamy, add sugar and beat until very fluffy. Add eggs one at a time beating after each addition. Add vanilla

*Slowly add dry ingredients to wet and beat until well mixed into smooth dough.

*Form soft dough into a ball and refrigeratefor 1 hr. or overnight.

*Divide dough into three pieces, form each piece into a log, and place on a large baking sheet.

*Bake at 350' for 20 minutes. Let cool , then cut into diagonal slices. Place face down on baking sheet and bake until dry - another 15-20 minutes.

*Let air dry until completely cooled.

Chilean Empanadas

We love food from South America, and have had the privilege of traveling a lot of these countries, however Chile is still one that we have not been to and hope to see one day.

Until then we enjoy a little Chilean restaurant in our downtown. Our favorites are cheese empanadas which are deep fried or these beef ones which are baked.

Like all recipes they have an original origin and changed throughout family preferences.

I got the recipe a long time ago when I bought a cookbook that Avon was selling called "The Avon International COOKBOOK" collected from their Representatives around the world. (It is on page 25 is you have it.) Submitted by Patricia Sanchez Correa Santiago, Chile. These sturdy, meat filled turnovers are common to the South American diet.

Filling-

• 1/2 lb. boneless beef round steak, cut into 1/4" cubes
• instead I used 1 lb of lean ground beef
• 1 cups chopped onion
• 2 tablespoons oil
• 2 teaspoons flour
• 1/2 tsp. salt
• 1/8-1/4 teaspoon crushed red pepper (depending on personal taste)
• 3 tablespoon chopped raisin (optional)
• 1/3 cup sliced pimento stuffed green olives
• 2 hard boiled eggs, chopped

1. In a skillet cook the beef and onion in oil til meat is done and onions are tender.
2. Stir in the flour, red pepper and salt.
3. Cover and cool, when cooled add olives eggs and raisin.

Pastry-

• 4 cups flour
• 1 cup hot milk
• 3/4 cup melted lard
• 1/2 tsp. salt

1. In a bowl combine the flour, salt, with the hot milk and melted lard.
2. Mix until well combined.
3. Work dough with hands until well mixed.
4. Divide dough into 8 equal portions.
5. On a lightly floured surface roll each portion in to a 6" circle.
6. Divide meat mixture evenly among all the circles.
7. Fold over the dough and crimp edge or use the fork to seal.
8. Transfer to a baking sheet and bake at 400 for 20 to 25 minutes or til golden.
9. Makes 8 servings.

Just a personal note, I have noticed that it is best not to more than double the recipe for the pastry, other wise it does not work well. Actually I have the best results with working one recipe at a time. I recently made 64 of these to freeze for lunches. It is a nice change from sandwiches. Or serve along a nice bowl of soup and salad and you have a great supper.

Cappuccino Cups

This is a recipe I’ve had for a long time and just recently re-visited. I checked with the friend who I thought I had the recipe from, but she could not remember it. This is a great recipe for a large group because you can make it ahead and have no fuss, but a nice presentation at the end. It’s also convenient to have exact servings and only pull out the number you need. This amount of filling also fits into one chocolate graham wafer pie crust.

Ingredients:

12 chocolate wafer cookies
2 Tbsp instant coffee granules
1/4 cup boiling water
1 1/2 cups cream (half & half)
1 pkg. instant vanilla pudding
1/4 tsp cinnamon
3 cups cool whip
chocolate shavings

Method:

1. Put wafers in bottoms of muffin tins. I use Mr. Christie’s Chocolate Wafers and put them into the extra large sized muffin tins. You don’t have to use liners, but you can. It adds a rippled effect, but you have to remove the paper as soon as you take them out of the freezer, before sprinkling with chocolate shavings.
2. Dissolve coffee in water; set aside.
3. Beat together cream, pudding and cinnamon, about 2 min. Add cool whip and coffee, beating to mix well.
4. Pour into muffin tins. Freeze.
5. Remove from muffin tins onto serving plates. Decorate with chocolate shavings. Serve frozen.

Oh So Good Cookies

I browsed through one of my Mom's recipe books and found this recipe that my sister Norma had copied into her book. These cookies are delicious and chock full of goodness almost like a granola cookie. I changed it up a bit..but will still call it my sister's recipe:)

Round up the ingredients:

1/2 cup margarine
1/2 cup brown sugar
1/4 cup white sugar
1 egg
1 tsp vanilla
2/3 cup whole wheat flour
1/2 tsp baking soda
1/4 tsp salt
1 cup oatmeal
1/4 cup sesame seeds
1/4 cup sunflower seeds
1/4 cup coconut
1/4 cup chopped nuts (I used pecans)
1/4 cup pepitas (pumpkin seeds)
1/2 cup chocolate chips
1/2 cup raisins (I used dried cranberries)

Here's how you combine them:

Cream margarine with both sugars, add egg and vanilla and mix well.
Combine flour, oatmeal, baking soda, salt and mix well with creamed mixture. Add vanilla.
Stir in the rest of the ingredients.

Drop by tsp on parchment lined or greased baking sheets.
Bake at 375º for 10 min.
Yields: 2 1/2 doz