Caramel Pecan Cookies

Caramel Pecan Cookies

These might seem a little involved to make but they are worth it.

Crust:
Ingredients for Basic Butter Cookies, recipe follows
Caramel pecan topping:
1 1/2 cups sugar
1 cup heavy cream
3/4 stick (6 tablespoons) unsalted butter, cut into bits
1 teaspoon vanilla extract
1/2 teaspoon salt
2 cups pecans (1/2 pound), toasted, cooled, and coarsely chopped (I bought pecans that were already chopped and roasted at Trader Joes)

To make the crust: Grease a 13 by 9-inch metal baking pan, then line with foil, leaving a 2-inch overhang on both ends, and grease foil.
Follow recipe for basic butter cookies to make dough (do not chill), then press dough evenly onto bottom of baking pan, using plastic wrap on top to prevent dough from sticking to your fingers, and chill until firm, about 20 minutes.
While crust chills, put oven rack in middle position and preheat oven to 375 degrees F.
Bake crust until golden brown, about 30 minutes. Cool in pan on a rack 20 minutes. (Leave oven on.)

Basic Butter Cookies:
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 cup sugar
1 large egg
1/2 teaspoon vanilla extract
Whisk together flour, baking powder, and salt in a small bowl.
Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer (preferably fitted with paddle attachment) or 6 minutes with a hand held mixer. Beat in egg and vanilla. Reduce speed to low, then add flour mixture and mix until just combined.

To make topping while crust cools: Cook sugar in a 2 1/2 to 3-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted to a deep golden caramel. Tilt pan and carefully pour in cream (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved. Remove from heat and stir in butter, vanilla, salt, and pecans.
Immediately spread topping over cooled crust and bake until bubbling, about 20 minutes. Cool completely in pan on rack, about 2 hours.

Run a heavy knife under hot water, then wipe dry and cut confection into 2-inch triangles, diamonds, or squares. Caramel pecan cookies keep, layered between sheets of waxed paper or parchment, in an airtight container at room temperature 1 week.

Ooey Gooey Good!! Enjoy…

Tortilla Chicken Bake

This is a wonderful way to use up leftover chicken. I can assure you there will be no leftovers with this one!

Ingredients:

• 2 celery stalks, finely chopped
• 1 medium green pepper, finely chopped
• 1 medium red pepper, finely chopped
• 1 tablespoon oil
• 1/2 garlic clove, minced
• 3 cups cubed, cooked chicken breast or leftover roasted chicken
• 1 284 ml can (10 oz) cream of chicken soup
• 1 284 ml can (10 oz) cream of celery soup
• 1 cup diced tomatoes
• 2 tablespoons undrained green chilies, diced
• 1 tablespoon chili powder
• 6 plain tortillas (9") cut into 1 inch strips
• 2 cups Tex Mex cheese or your choice of cheese

Method:

1. In a large frying pan or wok saute celery and peppers in oil until tender.
2. Add garlic and cook for 1 minute.
3. Stir in chicken, soups, tomatoes, green chilies and chili powder.
4. Line bottom of a 9" x 13" baking pan with half of the tortilla strips.
5. Top with half of the chicken mixture and 1 cup cheese.
6. Repeat these layers.
7. Bake uncovered at 350º for 30 minutes or until bubbly.
8. Serve with a salad.

Slow Cooked Brisket

Barbecue Brisket

This is a great recipe for a crowd!

1 (5-pound) brisket
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1 onion, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 cup chili sauce
1 cup water
1/4 cup fresh parsley, chopped
1 (10-ounce) bottle of beer
Fresh parsley

Preheat the oven to 325 degrees.

Wash and dry the brisket, cutting away most of visible fat.
Sprinkle the brisket with salt, pepper and paprika.
Place the brisket, fat side up, in a heavy baking pan. Surround with the onions, celery and garlic.
Pour chili sauce on top of the brisket.
Slowly pour the water into the pan around the brisket. Sprinkle with the parsley.

Bake, uncovered, for 1 hour. Remove from oven and pour the beer over the brisket.
Do this slowly so it doesn’t wash off the chili sauce.
Cover the brisket and cook 3 hours longer or until tender.
Cool to room temperature. Place in refrigerator.
Remove any accumulated fat from the top.
Slice and reheat in the sauce.
Garnish with a sprinkling of fresh minced parsley.

Yield: 10 servings.

This recipe is from That’s My Home Free Recipes – Cattleman’s Barbecue Sauce

We served ours after baking it for 5 hours without refrigerating it. We cut it across the grain and shred it before serving also. We served it along with Cattleman's BBQ Sauce.

We also provided Potato Rolls for anyone who wanted to make it into a BBQ Sandwich. Yummy!

This is my big turkey roaster I cooked 2 – 5# briskets in here and all the extras fit in around them well for the baking time.

So the next party you have invite a crowd and let them bring the extras to go with the brisket. It will make for an easy breezy fun party for the hostess and guests!

Simple Shrimp Cocktail

Shrimp Cocktail served in a pretty stemmed dish is a classic first course for a festive dinner party. This one is easy to make and proves popular with my guests. I'm posting this recipe at the request of several of the "Mennonite Girls" to whom I served it back in September.

• Shredded lettuce
• fresh or frozen cooked Shrimp and/or prawns*
• Lemon slices (optional - for garnish)
• fresh chopped parsley

* It's nice to have the large prawns as a garnish but you can use whatever size shrimp or prawns you have access to for the body of the cocktail. I only had the larger ones in my freezer when I made this but I often use the smaller ones. How many shrimp you need depends on their size.

For the cocktail sauce:

• 1/2 cup bottled Chili Sauce (I use Heinz)
• 1 tablespoon lemon juice
• 1/2 teaspoon lemon rind (if desired)
• 1 large clove garlic, minced
• 1 tablespoon Worcestershire sauce
• A dash or two Tabasco or other hot sauce

1. In a small bowl, mix all cocktail sauce ingredients.
2. Set aside.

Assemble shrimp cocktails:

1. Fill the bottom 1/3 of each dish with shredded lettuce.
2. Add smaller prawns or shrimp so that the dish is 3/4 full
3. Spoon a generous tablespoon of cocktail sauce in to the centre of the shrimp.
4. Drape 3 large prawns with the tail on over the edge of each dish
5. Garnish with a lemon wedge or slice and sprinkle with chopped parsley.
6. This amount of sauce would be enough for 6 shrimp cocktails.

Toffee Almond Sandies

This is an easy, large recipe that can be cut in half but, left complete, it is a great one for a cookie exchange or to be packaged up as gifts. These cookies have a bit of a biscotti texture, with the special addition of toffee bits and almonds.

Ingredients

1 c butter, softened
1 c sugar
1 c icing (confectioners) sugar
1 c oil
2 eggs
1 tsp almond extract
3 ½ cups flour
1 cup whole wheat flour
1 tsp baking soda
1 tsp cream of tartar
1 tsp salt
2 cups chopped almonds
1 pkg. (6 oz) English toffee bits

additional sugar and whole almonds

Method

1. Cream butter and sugar. Add oil, eggs and extracts. Mix well.
2. Combine dry ingredients then gradually add to creamed mixture.
3. Stir in chopped almonds and toffee bits.
4. Shape into 1 inch balls and roll in sugar.
5. Place on ungreased cookie sheets and press a whole almond in the center of each cookie. Bake for 12 min in 350 F oven, till slightly golden. Yield: 11 - 12 doz.

Lemon Sugar Cookies

I owe Judy credit for this recipe.  I wanted to make her Jello Sugar Cookies and had the butter and sugar mixed together before I realized I did not have 2 packages of jelly powder.

What I did have was one package of Lemon Pie Filling Mix  so I used that and these cookies have received rave reviews from guests.

• 3- 1/2 cup flour
• 1 teaspoon baking powder
• 1 1/2 cup softened butter (use the real thing)
• 1 cup sugar
• 1 package Lemon Pie Filling Mix (the kind that needs sugar added)
• 1 egg
• 1 teaspoon vanilla

1. Preheat oven to 375 F
2. Mix together the flour and baking powder and set aside.
3. Beat the butter and sugar in a large mixing bowl and add the Lemon Pie Filling Mix.
4. Add the egg and Vanilla and beat until combined.
5. Add the dry ingredients and stir until combined.
6. Chill the dough one hour at least.
7. Roll the dough out on a pastry mat using a bit of flour to sprinkle on the counter.
8. Using a pastry wheel with a scalloped edge. .measure and mark your dough at equal intervals and then cut the dough into squares or rectangles. 
9. Sprinkle. .colored sugar or sprinkles over the dough and carefully place the cookie rectangles on a cookie sheet that is parchment paper lined.
10. Bake 8 - 10 mintues or until golden browned.
11. Remove to wire racks and drizzle with a simple sugar icing.  Let dry and then store in a airtight container in the freezer.

These cookies will make a perfect little stack to wrap in cellophane to give as hostess gifts.

Cranberry Waldorf Jello

This jello salad can replace the cranberry sauce that goes with your turkey. It does not run all over your plate like some jello salads do and adds appealing flavor with the apple tidbits and walnuts.

Ingredients:

1 can (14 oz) whole berry cranberry sauce
1 large (6 oz) pkg cranberry Jello
2 cups boiling water
1 cup cold water
1 diced Granny Smith or Golden Delicious apple
1 - 2 stalks celery, finely chopped
1/2 cup walnuts, coarsely chopped
1/2 small (3 oz) pkg cranberry Jello (optional)

Method:

1. Empty cranberry sauce into 5 or 6 cup serving bowl.
2. In a separate bowl, dissolve Jello in boiling water. Stir well. Add cold water.
3. Stir dissolved jello into cranberries.
4. Add apple, celery and walnuts.
5. Refrigerate several hours until firm.

Note: Once jelled, I like to top it off with a thin layer of jello - since the fruit tends to float to the top and stick out slightly. This jello salad layers itself.

Gingerbread Cake with Lemon Sauce

Baking gingerbread fills the home with the aromas of the season.  Topped with warm lemon sauce and whipped cream...this cake is a favorite at this time of the year.

Gingerbread Cake

• 1/2 cup butter or margarine, softened
• 1/2 cup sugar
• 2 eggs
• 3/4 cup molasses
• 2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1 1/2 teaspoons ginger
• 1 teaspoon cinnamon
• 1/2 teaspoon cloves
• 1/2 cup buttermilk

1. Cream butter and sugar.
2. Add eggs and molasses and mix.
3. Add remaining ingredients and beat at medium speed until smooth.
4. Spread batter in a greased 9" square pan (or 9" x 12").
5. Bake at 350°F until toothpick inserted in center comes out clean (about 40 minutes in a 9" square pan and 30 minutes in a 9" x 12" pan).  
6. Serve warm with lemon sauce and whipped cream.

Lemon Sauce

• 1/2 cup sugar
• 1 tablespoon cornstarch
• 1/4 teaspoon salt
• 1 cup water
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 1 tablespoon butter

1. In saucepan, combine sugar, cornstarch and salt.   Gradually stir in water.  
2. Cook over medium heat, stirring the whole time, until mixture comes to a boil and is thickened.
3. Remove from heat and stir in lemon zest, juice and butter.
4. Spoon warm lemon sauce over cake.

Cheese Puffs

These tender little savory puffs are a tasty addition to your party menu. They are quick and easy to make and can be served hot or cold.

• 1 cup water
• 2 tablespoons butter
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1 cup flour
• 4 eggs
• 1 2/3 cups shredded cheese..this time I used cheddar and mozzarella, you can use any favorite blends of cheese
• 2 teaspoons dijon mustard

1. In a saucepan bring water, butter, salt and cayenne pepper to a boil.
2. Add flour all at once, stirring until a ball forms, remove from heat.
3. Add eggs one at a time beating well after each addition until mixture is smooth.
4. Stir in cheese and dijon mustard.
5. Drop by rounded teaspoonfuls on parchment lined baking sheets 2 inches apart.
6. Bake at 425º for 20 minutes or until golden in color.
7. Yield: 3 dozen

Cherry Squares

I got this recipe more than 25 years ago from a sweet elderly neighbor and it has become a yearly must for our family . . . a favorite of one of our kids. The texture is somewhat like a butter tart and I cut the pieces quite small, so it' s like eating a little candy bar.

Ingredients:

1 1/4 c flour
1/3 c brown sugar
1/2 c butter, room temperature
2 eggs
1 ¼ cup brown sugar
1 Tbsp flour
½ tsp baking powder
1/8 tsp salt
1 cup shredded coconut
½ cup walnuts, chopped
1/2 c maraschino cherries


Method:

1. With pastry blender, cut butter into flour and brown sugar until well mixed. It will be moist and crumbly.
2. Press into ungreased 9x13 pan. (one that has a lid, makes it easy for storage later)
3. Bake at 350F for about 12 min.
4. In the meantime, beat eggs slightly, add combined sugar, flour and baking powder,
   then the rest of the ingredients.
5. Spread over baked layer.
6. Return to oven and bake for 20 - 25 min., until golden brown.

Icing:
2 c icing sugar
2 Tbsp soft butter or margarine
½ tsp vanilla
4 – 6 Tbsp maraschino cherry juice

Beat together in small bowl to make a smooth spreadable frosting. Spread over cooled cake. Cut into 36 - 48 squares. I cut them up before freezing and then I can lift out what I need for a cookie platter.

Cover with lid or slip into plastic bag and freeze.

Seafood Salsa

Here's another take on chips and salsa just in time for all those holiday parties.

• 2 cups salsa - purchased or home made
• 1/2 cup imitation crab, chopped
• 1/2 cup small shrimp
• 1/2 cup diced fresh sweet peppers
• several dashes tabasco sauce or other hot sauce

1. Combine all ingredients and mix well.
2. Keep in refrigerator until ready to serve.
3. Serve with your choice of tortilla chips.

Caramel Popcorn Twists

My sister Norma told me that I had to try this recipe..'addictive' she said. Is that good I wondered:) But I couldn't pass it up and decided to go for it. I bought a bag of popcorn twists and started cooking!
It is 'addictive' just like she said! Share with others and consume in small amounts (if you can)..it's all good:)

Ingredients:

• 1/2 lb butter
• 1 cup brown sugar
• 1/2 cup corn syrup
• 1 tsp vanilla
• I tsp baking soda
• 1- 175 g bag of popcorn twists.

Directions:

1. Pour popcorn twists into a large roaster pan and set aside.
2. In a large saucepan, bring to boil the butter, sugar and syrup. Cook for 2 minutes.
3. Add baking soda, this will foam up and the mixture will thicken. Allow the foam to cook down slightly and remove from heat.
4. Add vanilla and stir.
5. Pour caramel mixture over popcorn twists and stir until well mixed.
6. Bake in 225º oven for 50 minutes, stirring every 10 minutes.
7. Remove from oven and pour on a large pan to cool.
8. When cool break apart and store in a covered container.

Hazelnut Rounds

This hazelnut shortbread cookie recipe is a souvenir of my high school cooking class...rather a long time ago.  I have made them off and on throughout the years and always think of Mrs. Pucher...my fabulous instructor with her European accent and her contagious enthusiasm.  I have no idea what ever became of her...but her cookies live on!  They are a great addition to cookie trays during the holiday season.

• 1 cup butter  (no substitutes)
• 1/2 cup icing sugar (confectioners sugar)
• 1 1/2 cups flour
• 1 teaspoon pure vanilla
• 1/2 cup ground hazelnuts
• chocolate for drizzling, optional

1. Cream butter and sugar well.
2. Add vanilla.
3. Add flour and ground nuts and mix well incorporated.
4. Roll teaspoons of dough into small balls.
5. Place 2" apart on cookie sheets lined with parchment paper.
6. Flatten to 1" in diameter, using the flat bottom of a glass tumbler dipped in sugar.
7. Bake at 350°F for 8-10 minutes.
8. Transfer to wire rack to cool.
9. Drizzle with melted chocolate.

Pecan Raisin Tarts

Whether you call them butter tarts, raisin tarts or pecan tarts . . . doesn't really matter . . . the melt-in-your mouth taste always surprises me. You can make these quite easily if you use purchased frozen tart shells . . . using small ones can be a nice addition to a plate of assorted sweets. If you happen to have some time and patience you can make your own delicious, rustic looking shells . . . but it's not necessary.

Ingredients:

18 medium size unbaked tart shells

Filling:
3/4 cups brown sugar
3/4 cups corn syrup
2 eggs, beaten
2 Tbsp melted butter
1 tsp vanilla
3/4 cups broken pecans
1/2 cup raisins, plumped

Method:

1. Preheat oven to 350 F.
2. If using frozen tarts, set them out on a cookie sheet.
3. If using homemade pastry, roll out quite thin, cut with a tart cutter or extra large cookie cutter and line muffin tins.
4. Pour boiling water over raisins to rinse and plump them. Drain.
5. Combine all ingredients and fill tarts to about 3/4 full. The filling will rise a bit.
6. Bake for 30 minutes or until pastry is golden, at 350 F. Cool in pan on a rack.
7. Ease out gently by running a knife around the edges. These freeze well.

Italian Breakfast Sandwich

This is an open faced sandwich with some interesting ingredients that work together well. You can assemble it any way you'd like but I'd suggest placing the thin sliced tomatoes on top for the visual benefit.

Bread of your choice lightly toasted

Ranch Dressing

Red onion thinly sliced

Peperoncini thinly sliced

Scrambled egg

Provolone cheese thinly sliced

Tomatoes thinly sliced

Spread ranch dressing on the lightly toasted bread. Layer the thinly sliced onion, peperoncini, scrambled egg, provolone, and tomatoes on the bread. Place under broiler keeping a close eye on it till the cheese melts. You can also use a toaster oven to melt the cheese. If you'd like sprinkle the open faced sandwich with some dried basil. Enjoy!

Barbecued Salmon

We have been enjoying this basted barbecued Salmon since we've been married. This was my mom-by-loves recipe and it is a winner. Every time fresh salmon made it to the house. .the salmon was put on the barbecue and it seemed impossible to know when to stop eating.

This fall.  .the salmon run in British Columbia was like no other and we once again had reason to pull our our fish rack for the barbecue. This salmon is rich but when paired with simple rice . . coleslaw and a beautiful side of broccoli. . it makes an impressive meal to serve guests.



• 1 cup butter
• 1/2 cup fresh lemon juice. .or about the juice from 2  lemons
• 1 1/2 teaspoon worchestire sauce
• 1/2 cup chopped fresh parsley

1. Fillet your salmon. .but leave on the skin.
2. Let it soak in cold salted ( about a tablespoon) water for half an hour.
3. Combine the ingredients in a small saucepan.
4. Heat the grill, put the salmon in a barbecuing rack.  Do not use foil.  Foil might be an easier clean up but the flavour can not be duplicated. .it will just steam.
5. Baste both sides as you flip the salmon during the cooking time.  The salmon is done once it flakes in the thickest part.

This is enough basting sauce to grill a whole salmon but it can easily be cut down if you are just grilling one side of salmon.  I am tired of digging out the recipe card  . ..and decided it was time to document the recipe here on the blog for our family.

Chocolate Mousse

Never fail chocolate mousse...that is what I would call it. But it is also known as the 'church mousse'...since I became very familiar with this recipe at church functions...where we would make up enough to serve 200-300 people. It can be made in pans and cut into squares...as a chocolate mousse pie...or spooned into parfait glasses. Light and fluffy...and chocolate...it's hard to go wrong!

Crumb Crust:

• 1/3 cup butter
• 1 1/3 cups chocolate wafer crumbs (Oreo Baking Crumbs)

1. Melt butter; stir into crumbs.
2. Press into bottom and sides of a nine-inch pie plate or eight-inch square pan.

Mousse:

• 2/3 cup sugar
• 1/4 cup cocoa
• 1/8 teaspoon salt
• 1 cup milk
• 1/4 cup cold water
• 1 envelope gelatin (Knox)
• 1/2 teaspoon vanilla
• 1 carton Cool Whip - 500 ml

1. Combine sugar, cocoa, salt and milk.  Cook and stir over medium heat until mixture comes to a boil.
2. Dissolve gelatin in cold water and add to boiled mixture along with vanilla.
3. Cool in fridge until almost set (needs to be quite firm).
4. Beat in Cool Whip until combined and smooth...using 'low' setting on mixer.
5. Pour into prepared crust.
6. Chill several hours before serving.

*To make a 9" x 13" pan, double the recipe for the mousse...and use 2 cups crumbs with 1/2 cup butter for the base.  This recipe can also be frozen for later use...and is great in chocolate cups for special occasions.
 

Baked Peach Dessert

Warm peaches with a light crumb topping is the perfect treat when you are craving a comfort dessert.

Ingredients:

• 6 cups sliced peaches, fresh or frozen
• 1/2 cup white sugar
• 2 tbsp cornstarch
• 1 tbsp melted butter

Stir above ingredients together and divide between 4 individual oven proof dishes or an oval casserole about 3" deep.

Crumb Mixture:

• 1 1/4 cup flour
• 1/2 cup white sugar
• 1/2 cup butter, cold
• 1/4 tsp nutmeg

Stir together flour, sugar and nutmeg. Cut in butter until you have a fine crumble. Sprinkle over fruit.

Bake at 375º for 30 minutes or until fruit is tender and bubbly. Serve warm with ice cream.

Crab Rolls

With shorter days and cooler temperatures, we are spending more time indoors at this time of year...and appetizers fresh out of the oven go over well. We had an appetizer and dessert night recently...and these tasty little rolls were a hit. The recipe came from my sister originally...and has been in my files for years.

Crab Rolls

• 20 slices soft white bread
• 8 oz. cream cheese
• 2 tablespoons butter
• 6 oz. tin crab meat
• 2 tablespoons parsley or chives, chopped
• 1/4 cup butter, melted
• Sesame seeds

1. Remove crusts from bread. Flatten slices lightly with a rolling pin.
2. Combine cream cheese and butter and soften in microwave until easily stirred.
3. Drain crab meat; add to cheese mixture along with parsley or chives.
4. Spread 1 tablespoon of cheese mixture on each slice of bread and roll up.
5. Place rolls on baking sheet lined with parchment paper, seam side down.
6. Brush melted butter over rolls. Sprinkle with sesame seeds.
7. Broil for 3-4 minutes or until golden.
8. Cut each roll into 3 pieces.

Yield: 60 tiny rolls.

Salisbury Steak

This is an old recipe I changed many years ago by using cream of mushroom soup instead of onion soup. It is a quick, simple and tasty family meal.

Ingredients:

1 can cream of mushroom soup, divided
1 1/4 lbs ground beef
3/4 c bread crumbs
1 egg
3/4 tsp salt
pepper
1 cup water
1 tbsp flour
1/4 c ketchup
1 tsp Worcestershire sauce
1/2 tsp mustard (powder)

Method:

1. In a bowl, combine 1/3 of the soup with beef, crumbs, egg, salt and pepper.
2. Shape into 6 - 8 patties.
3. In large pot, brown patties, turning once. No oil needed. They easily loosen once they are brown.
4. Blend the rest of the soup, water and remaining ingredients in a shaker. Pour over patties, one they are brown on both sides. Loosen patties gently with lifter.
5. Cook over low heat about 20 - 30 min. Serve with mashed potatoes.

Banana Hazelnut Split Cake

After enjoying a version of this cake at my friend Janet's place several times...I re-created it in my kitchen.  It was my daughter's birthday cake a few weeks ago...and was a hit!

Banana Hazelnut Split Cake

• 1 cup margarine or butter
• 1 1/2 cups sugar
• 3 eggs
• 1 tsp. vanilla
• 3-4 mashed bananas
• 1 cup buttermilk
• 1/4 tsp. salt
• 3 cups flour
• 2 tsp. baking soda
• 2 tsp. baking powder
• 2 cups whipping cream 
• 1 teaspoon vanilla
• 3 tablespoons sugar
• Nutella (chocolate hazelnut spread)
• 1 pint fresh strawberries

1. Mix butter and sugar.
2. Beat in eggs...and vanilla, bananas and buttermilk.
3. Combine flour, salt, baking soda and baking powder.  
4. Add to banana mixture; stir until blended.
5. Pour into two well greased nine inch round cake pans.
6. Bake at 350 degrees for about 40 minutes...or until set in centre. 
7. Allow cakes to cool completely.

To assemble:

1. Whip cream, vanilla and sugar until stiff.  
2. Split each cake layer in half horizontally. 
3. Spread the bottom half of each cake with a generous layer of Nutella, and reassemble to form two cakes.
4. Create a flat top on one of the cakes by shaving off the rounded top.
5. Set this layer on a cake plate...and spread with whipped cream, sliced strawberries and more whipped cream.
6. Gently set remaining cake layer on top.  
7. Frost with whipped cream.  Garnish with strawberries.

Enjoy the goodness of bananas, strawberries, chocolate and hazelnuts all rolled into one...and smothered in whipped cream!

Pumpkin Dulce de Leche Tarts

This is as much a serving idea as it is a recipe.

I purchased a mini cheesecake pan with twelve 1/3 cup portion removable bottoms.

I used my regular favorite pastry and rolled it thinner than I would normally for a pie.

When you line a straight sided pan with pastry you need to remember that as you fold the crust around the edges it will double in places.. . and therefore the crust must be rolled paper thin.

It was a bit tedious . ..but I surely will be making lots of little straight sided pies of all kinds.

• pastry for a double crust pie
• 1 - 14 oz or 398 ml can pure pumpkin
• 1/2 cup sweetened condensed milk or Dulce de leche (which is condensed milk that has been slowly cooked to a caramel color
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cloves
• 2 eggs
• 1/2 cup whipping cream
• 1/2 teaspoon salt

1. Roll the pastry thin on a pastry mat. Cut out rounds. . .(you will need to experiment for your muffin or mini cheesecake pan on the size of your cutouts)
2. Roll the cut out round paper thin (use additional flour to keep it from sticking and then use a bench scraper to carefully lift it)
3. Fold the pastry dough into a parachute shaped and gently nudge it into your mini cheesecake tin. Use a small straight sided item. ..I used a flat lipstick tube to gently tap the bottom flat.
4. Cut away the excess with a sharp knife and refrigerate the prepared pan until you are ready to fill it.
5. Combine the remaining ingredients with a hand mixer on medium speed until well combined.
6. Fill the mini cheesecake cups until nearly full.
7. Bake in a preheated 375 F oven for about 45 minutes on the bottom rack. You do not want to under bake as your pastry will be pale and the little pie will be too soft.
8. Cool for about 20 minutes and then carefully remove to a rack to cool completely.

I made these ahead of time. ..froze them and warmed them on a cookie sheet for about 15 minutes.

Serve with a spoon of whipped cream on the side.

This is enough batter to fill twelve 1/3 cup tins

Chunky Guacamole

This recipe was given to me by my daughter-in-law.

She says that chopping the avocado instead of mashing it is the key to the flavour of this Guacamole.

• 4 ripe avocados
• 1 medium tomato
• about 1/2 cup chopped red onion*
• 1-2 Tablespoons lime juice*
• 1-2 cloves garlic, minced*
• salt and pepper to taste
• tabasco sauce to taste

1. Cut avacados in half, and remove pit with a spoon.
2. Before you remove the avocado flesh from the shell, take a knife and cut avocado into a 1/4 inch grid. Then using, a spoon, gently remove the diced avocado from the shell into a bowl.
3. Remove the seeds from the tomato and cut it into a 1/4 inch dice.
4. Using a silicone spatula, gently mix all ingredients together.
5. Adjust seasonings to your taste.
6. Serve with multigrain taco chips or crackers.

*How much you use of these ingredients will depend on the size of your avocados and tomato.

Note: I don't add cilantro to my guacomole because my husband and I don't really like it but feel free to add it if it is a favourite of yours.

Apple Hazelnut Pancakes

We have several walnut and hazelnut trees at my parents property and usually end up with more nuts than we can use. Often my mom even gives them to me shelled and ready to freeze. Having them handy made it easy to try this nutty pancake recipe. I love it!

If you have never tried making pancakes with buttermilk, it may be time to give it a try. Buttermilk is low in fat, has a long shelf like in the fridge, of course, and adds rich texture to muffins and pancakes. Cook thick pancakes on lower than medium heat and turn only once, to keep them fluffy.

Ingredients:

• 1/2 cup coarsely ground hazelnuts
• 1 1/2 cups flour
• 3/4 tsp baking powder
• 1/4 tsp soda
• 1/4 tsp salt
• 2 eggs, beaten
• 1 1/4 cups buttermilk
• 1 Tbsp oil
• 1 apple, grated

Method:

1. Dry-fry chopped hazelnuts in non-stick skillet on low heat, stirring for a few minutes, until you smell the nice aroma of the nuts. You can also roast them whole in the oven, on a pie plate. This may take 10 - 15 minutes, then chop or grind them. You can freeze them this way.
2. Mix dry ingredients in a large mixing bowl.
3. Stir in the combined egg, buttermilk and oil, to make a thick batter.
4. Add grated apple and hazelnuts.
5. Drop by serving spoon onto pre-heated griddle.
6. Cook between low and medium heat until tiny bubbles form on top. Flip and cook other side until golden.
7. Keep warm on oven proof plate in 175 F oven.
8. This makes 12 large, thick pancakes.

Pear Bread

This is a delicious sweet bread to serve up at a brunch.
It's a wonderful treat anytime..just add a slice of cheese and a cup of coffee and you will be reaching for that second piece!

Ingredients:

• 1/2 cup butter, softened
• 3/4 cup sugar
• 2 eggs
• 2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla
• 1 cup pear sauce ( same as applesauce but used pears instead of apples)

Directions:

1. Mix butter and sugar until creamy. Beat in eggs and vanilla.
2. In another bowl mix the dry ingredients and mix into the creamed mixture just until moistened.
3. Fold in the pear sauce. Pour into a greased 8" x 4" loaf pan.
4. Bake 1 hour in preheated oven at 350º or until toothpick inserted in center comes out clean.
5. Cool for 10 minutes before removing from pan.

Fish Tacos

We enjoy fish tacos and find this an easy way to bump up the flavour of white fish.

You don't need to make the Hot hot sauce to enjoy the fish if you prefer milder flavours.

If you would rather. . .just add a bit of salsa over the fish fillets instead.

You can also substitute fresh jalapeno pepper and cilantro.  I always keep the dried bits on hand.  

Fish is easy to keep in the freezer and when I make the fish tacos including the hot hot sauce. . .I have it on the table in about 30 mintues.

Fish Marinade

• 1 pound tilapia fillet
• 1/4 cup canola oil
• 1 lime, juiced
• 1 tablespoon chili powder
• 1 teaspoon dried jalapeno peppers
• 1 tablespoon freeze dried cilantro

Combine all the ingredients in a zip loc bag except for the fish.  Add the fish and allow to marinate 20 minutes while you make the sauce.

Hot Hot Sauce

• 2 tablespoons canola oil
• 3 cloves garlic or 2 teaspoons bottled minced garlic
• 3 plum tomatoes, diced
• 1 medium yellow onion, diced
• 1 teaspoon chipotle flakes
• 1 teaspoon  dried  chopped jalapeno pepper flakes or 1 fresh one
• 1 teaspoon Asian hot chili sauce
• 1 teaspoon oregano
• 1 tablespoon dried cilantro
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

1. In a medium saucepan, heat the oil, and add the chopped onions and fry until translucent.
2. Add the garlic, tomatoes, peppers and seasoning.
3. Simmer 15 minutes. 
4. Spoon into a blender and carefully (leave the middle open). .pulse until the sauce is just minced. . and return to the saucepan and simmer on low while you fry the fish.
5. Heat a tablespoon of oil in a non stick fry pan  on medium high and add the fish and lightly sprinkle with salt.
6. Fry on the first side until golden brown. ..several minutes, turn over and finish on the other side.
7. Fry only several pieces at one time. . keeping the rest warm in a 325 oven.  Fish only takes a few minutes if the fillets are thin.

Taco fixings

•  shredded green cabbage
• diced cucumber
• diced red bell pepper  (use the mini peppers if you can)
• several tablespoons diced onion
• tartar sauce
• flour tortillas (warmed in foil in the oven)

1. Put the shredded cabbage in one small bowl.
2. Combine the cucumber, red pepper and diced onion all together in another small bowl.
3. To assemble the tacos. . . spread a little tartar sauce over the warmed tortilla.
4. Sprinkle with shredded cabbage  and then arrange the fish in the center.
5.  Put a few teaspoons of hot hot sauce over the fish and sprinkle with the remaining veggies.

Bran Muffins

When I'm hungry for bran muffins, this is the recipe I turn to.

Be sure to read the recipe first as the method varies slightly from other muffin recipes.

• 1/2 cup soft butter
• 1 cup lightly packed brown sugar
• 1 tablespoon molasses
• 3/4 cup bran
• 1/8 teaspoon salt
• 1 1/2 cups flour (you can substitute 1/2 cup whole wheat flour if you like)
• 1 teaspoon baking powder
• 1 cup buttermilk
• 1 teaspoon baking soda
• 1 cup raisins (I prefer sultanas)
• 1/2 cup chopped pecans (optional)
• 1 egg well beaten

1. Cream butter and sugar and molasses together in a large bowl.
2. Sift salt, flour and baking powder then add bran.
3. Stir soda into buttermilk and blend into creamed mixture.
4. Add dry ingredients, raisins and nuts stirring only until moistened.
5. Lastly, fold in beaten egg.
6. Spoon into greased muffin tins.
7. Bake at 375º for 20 minutes.
8. Remove from pans onto rack.

Raisin Cinnamon Oatmeal Bread -- Gluten Free

A dear reader of this cooking blog sent me an e-mail asking if I couldn't come up with a gluten free version of Raisin Cinnamon Oatmeal Bread.

I was happy to try ... and so ... Liz , just for you --- here it is !

• 1 cup raisins
• 1/2 cup warm water
• 1 tsp sugar
• 1 tsp unflavored gelatin
• 1 1/2 tbsp active dry yeast
• 1/2 sorghum flour
• 1/4 cup ground oat flour (grind gluten-free oat flakes in coffee grinder)
• 1/4 cup Quinoa flour
• 1/4 cup white corn flour
• 1/2 cup potato starch
• 2 tbsp sugar
• 1 tsp xanthan gum
• 1 generous teaspoon of cinnamon
• 1 egg
• 1/2 cup warm milk
• 1/4 cup water
• 1 tbsp oil
• 1 tsp vanilla extract
• oat flakes (gluten-free)

1. wash raisins - then soak for 1/2 hour in hot water with 1 tbsp vanilla extract added
2. Blend dry ingredients well and set aside
3. Mix 1 tsp sugar with 1 tsp gelatin in cup and add 1/2 cup warm water, stir well and add the yeast , stir again and let proof until doubled in volume . Placing the cup in a bowl of hot water keeps the proofing yeast mix. warm
4. Put milk, water, egg and oil and vanilla extract into mixer bowl and blend together on low speed. Add yeast mixture.
5. Add dry ingredients all at once and mix on low speed until blended then beat on high for 4 minutes.
6. Strain raisins and add them to the dough.
7. Turn dough into a greased regular sized loaf pan and with a wet hand smooth the top .
8. Sprinkle the top with oat flakes.
9. Cover with plastic wrap and let rise until well rounded over the top of the pan - about 45 minutes
10. Bake in pre-heated 350° oven for 55 minutes.
11. Let cool a few minutes in the pan , then turn out to finish cooling on wire rack.

This bread smells wonderful baking, tastes good , toasts well , and freezes well too.

NOTE - I bought some Quinoa seed some time ago and liked the taste. I ground it into flour but was disappointed that the flavor did not blend pleasingly with other flours. In this recipe it is at its best!

**

Cranberry Orange Scones

Much like the scones served at a popular tea shop in our town, these scones are flaky, moist and delicious. 

Cranberry Orange Scones

• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup sugar
• 1/3 cup butter, chilled
• 3/4 cup fresh cranberries, coarsely chopped
• 1 tablespoon finely grated orange peel
• 1 egg, beaten with fork
• 3/4 cup buttermilk

1. Combine dry ingredients in mixing bowl.
2. Cut in butter until mixture resembles coarse meal.
3. Mix in orange zest and coarsely chopped cranberries.
4. Combine buttermilk and egg; add to dry ingredients and mix until dough sticks together.
5. Drop by large spoonfuls (scoop) onto a baking sheet lined with parchment.
6. Bake at 400°F for 15 minutes or until golden.
7. Cool slightly and then drizzle with glaze.

Glaze:

• 3/4 cup icing sugar
• 1 teaspoon orange zest
• 3 tablespoons orange juice

Combine ingredients and stir until smooth.  Using a spoon, drizzle the icing over the scones.
Yield: 12 scones