Sunday, September 29, 2019

Pumpkin Soup - Dairy Free














I have searched a lot of pumpkin soup
 recipes on the web and most of
 them are made adding cream or milk.
Since I am lactose intolerant,
I made my own recipe, dairy free,
 and I am sharing this delicious hearty soup.

Ingredients:

Clean pumpkin removing the seeds
 and skin, and chop up in 1 inch pieces.

7-8 cups chopped pumpkin,
1 onion chopped
4 medium size potatoes peeled and diced
2 large carrot peeled and diced
1 celery stock chopped up.
2 garlic cloves crushed and chopped
4 cups chicken or vegetable broth
salt and pepper to taste

fresh parsley to serve (optional)


Combine all the above ingredients,
except the parsley,
 in a soup pot, 
bring to a boil, reduce heat to low 
and simmer for 45 minutes uncovered.






With hand blender, puree the soup, 

Or in a food processor or blender,
 puree in small batches, (1 cup at a time).



Reheat and pour soup in bowls
 and garnish with bacon bits or parsley.

Serve with crusty bread or garlic bread.









Thanks for visiting my blog xo



Saturday, September 14, 2019

Key Lime Squares Made From Pie Filling.


I have some graham crackers 
left over from making campfire S"mores
 with the Grandkids, this Summer, and
 I decided to use them up 
in a crust for some squares.
I also had some Key Lime Pie Filling
in the pantry.
So I put them together
to make these Key Lime Squares.



This pie filling is a Canadian product,
made in Mississauga, Ont.




FOR THE CRUST:
20-22 Graham cracker squares
 I  crushed them in a plastic bag with a rolling pin.
2 tbsp. sugar
1/2 tsp salt
1/3 cup butter

Preheat oven to 375deg.F.

Mix Graham cracker crumbs, sugar and salt. 
Stir in melted butter.
Mix well.
Press firmly on the bottom of a 9 inch square pan.
Bake for 7 mins. 375 deg. F.
Cool before filling.









FOR THE FILLING:
(the directions of the box)

2 egg yolks
1/3 cup cold water
1  Key Lime Pie filling pouch contents.
2 cups hot water
1 tbsp butter

In a saucepan add 2 slightly beaten egg yolks.
Add 1/3 cup cold water and 
the pouch contents and whisk until smooth.

Add the 2 cups of hot water and mix.
Cook over medium-high heat stirring continuously, 
When bubbles first break the surface, 
continue to stir for 30 seconds.

Remove from stove top and stir in the 1 tbsp butter.
Cool 5 minutes stirring twice. 





Pour into the prepared cooled square pan.
Optional...I grated a lime and sprinkled it on the top.






Cool on the counter 3 hrs. before serving,
torture....




Key lime trees don't grow in this colder region of North America.
In fact, the fruits are not available in most stores here.
Only the ordinary limes are available. 

I'm embarrassed to admit that I didn't know why
they were called "Key Limes" so I did a search,  
and got my answer.



(source, wikipedia)
The Key Lime is smaller, seeder and higher acidity, stronger aroma, and thinner rind that that of the Persian lime. The key lime is valued for its unique flavour compared with other limes.
The name is derived from its association with the Florida Keys, where it is best known as the flavouring ingredient in Key Lime Pie. 

(I've learned something today and the squares are sooo delicious.)
I prefer them to lemon squares. One piece is not enough. 




Thanks for your visit xo








Friday, September 6, 2019

Blueberry and Blackberry Pie














A great combination of blueberries
 and blackberries, 
Simple and fast to make, 
and sure to disappear fast.
Made with frozen or fresh berries,
delicious.

Use your favorite piecrust, 
I used a butter pie crust for this recipe.

Butter Pie Crust
1 1/4 cups flour
1/4 tsp salt
1/2 cup butter chilled and diced
1/4 cup ice water


In a large bowl combine flour and salt.
Cut in butter until mixture resembles course crumbs.
Stir in water, a tablespoon at a time,
until mixture forms a ball.
The crust may be refrigerated,
before rolling out the dough.





Roll out dough to fit a 8" pie plate.








Preheat Oven to  425 deg. F.


Ingredients for pie filling.
3/4 cup white sugar
1/3 cup flour
1/2 tsp cinnamon
4 cups blueberries
1 1/2 cups blackberries
1 tsp lemon juice
2 tbsp butter.

Whisk together the white sugar, 
flour and cinnamon in a bowl.
Add the blueberries and blackberries.
Mix all together.

Put in the prepared pie pan.
Sprinkle with lemon juice 
and dot with butter.

I rolled out the rest of the dough
and cut lattice strips for the top of the pie.

Bake for approximately 45 minutes.

until the crust is golden brown and the juices are bubbling.














I served with my black china tea cups.






Enjoy!

Praying that everyone in Hurricane Dorian's path is safe.
We are expecting high winds and heavy rains tonight here in Eastern Quebec. 

Thanks for your visit xo



Wednesday, September 4, 2019

Orange Cake













I made an orange cake for
 my sister Annie's birthday.

I adapted a recipe from an 
old Five Roses Cookbook.



Preheat oven to 350deg. F.

Ingredients

2 cups flour 

3 tsp baking powder
1/2 tsp salt



1/2 cup butter softened

1 1/4 cup sugar
2 eggs
2 tsp. orange extract.
Orange rind of l orange.
1 cup milk.

Directions

Whisk together the flour, baking powder and salt.






With an electric beater, 
mix the butter until softened, 
add gradually, the sugar, eggs and 
the orange extract, milk, 
and 1/2 of the orange rind


Add the orange rind
 

Grease the pan, line the bottom with
 waxed paper or parchment paper.
This cake can be done as a layer cake
  in 2,   8" round pans. 

I used my old tube pan.
The bottom comes out,  for easy removal. 
I have been using this many for many years.


Bake 350 deg. F.  for 50-60 mins. 
for one cake or
30-35 mins for 2 layer cakes. 
Or when a toothpick inserted in the middle,
comes out clean. 




Orange glaze

2 tbs cornstarch
1/3 cup sugar
Few grains of salt
3/4 cup boiling water
1 egg
1 1/2 tsp lemon juice
1/4 cup orange juice
Orange rind
2 tbsp. butter.
2 tbsp icing sugar (confectioners sugar)




In a double boiler combine the  cornstarch, sugar, salt
and 1/4 cup of the water  and beat until smooth.
Add remaining water and cook until thick,  over boiling water.

Add a little of the hot mixture to the beaten egg and add to mixture.
Cook 2 minutes longer. 
Stir in remaining ingredients except the confectioner sugar (icing sugar)
Set aside to Cool, 
then add the 2 tbsp of icing sugar (confectioners sugar)

Spread over cake.












Markings on the bottom of the cups.
Johnson Bros ~Made in England.


enjoy...






Thanks for your visit xo


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