Wednesday, December 31, 2014

Fig Brie Cheese Hors d'Oeuvres

A great Hors d'Oeuvres (Appetizer)for guests
Will disappear fast

Serve with Crackers or Baguettes

1 (14oz) 4 1/2 diam. round Brie Cheese
Canadian Cheese
1/2 cup brown sugar
5 figs chopped
1/2 tsp. vanilla extract
1/2 tsp. cinnamon (optional)
1/4 cup almonds (optional)

Mix figs, sugar, cinnamon and vanilla in bowl 
Place on top of cheese

Bake 325 10-15 mins.

Serve with crackers

Slice Cheese

Pile the Brown Sugar, Chopped Figs mixture on the Cheese
Bake at 325 for 10-15 mins
A Brie Baker (optional) another dish can also be used


I also make 
Baked Brie Cheese with Cranberries and Pecans
(click on the link to see the recipe)
all pics are my sole original property.

thanks for your visit. xo

Homemade Kale Chips

These nutritious, delicious chips snack
are sure to disappear fast with 
children, grandkids and adults

Cut the hard stem of the Kale

Wash Kale, rinse under cold water, dry with Scott Towel or a Salad Spinner

Toss with 2 tblsp Olive Oil and a little Salt
 Place on Parchment Paper lined Cookie Sheets
Bake 350 10-15 mins. Keep an eye on them, they could burn easily

Ready to Bake

All Done...Delicious

all pics are my sole original property

thanks for your visit. xo

Tuesday, December 23, 2014

Double Chocolate Shortbread Cookies

These delicious cookies are 
made with dark and white chocolate
They can be prepared in advance,  
the dough frozen and baked when needed
[makes about 3 doz. small cookies]

1 cup white flour
1/4 cup cocoa
1/2 cup unsalted butter at room temp.
3/4 cup icing sugar (powdered sugar)
1/4 tsp. salt
1 egg white
3 oz. white chocolate grated  or 1/3 cup white chocolate chips

In a bowl mix flour and cocoa- set aside

In another bowl, cream the butter, icing sugar and salt with an electric beater

Add the egg white and mix just until well blended

At low speed or with a wooden spoon add the dry ingredients and white chocolate

Divide the dough in two and place on plastic wrap

Roll into a roll approx. 1 1/2 inches in diameter

Refrigerate for 2 hrs. making sure the rolls are very hard...

or you could freeze and bake at a later date.

Preheat oven to 350 deg.

Slice dough 1/4 inch thick and place on parchment paper on two cookie sheets

Bake approx. 12 mins or until cookie is firm but the centers still soft.

Cool completely on rack

My Grandaughter, Sabrina decorated each cookie with a White Chocolate Chip before baking

I got the recipe from Ricardo Christmas Magazine

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Saturday, December 20, 2014

Chocolate Mint Cookies

Chocolate Mint Cookies
Filled with Raspberry Jam


1 cup Flour

1/2 cup Cocoa
1/2 tsp Baking Soda
1/2 tsp Baking Powder
1/2 tsp. salt
1/4 Unsalted Butter, Softened
3/4 cup White Sugar
1 large Egg
1 Egg Yolk
3/4 tsp.Pure Peppermint Extract

Whisk together Flour, Cocoa Powder, Baking Soda, Baking Powder and Salt in a bowl.. set aside...

Beat Butter and Sugar with a mixer on Medium Speed for 1 minute

Reduce speed and add egg, then egg yolk beating well after each addition

Beat in Peppermint Extract

Slowly add Flour mixture and beat just until incorporated

Shape in 2 disks and wrap in plastic and refrigerate until firm, at least 1 hr. (or up to 2 days)

Roll out dough and cut out cookies. place on parchment lined cookie sheets

Return to fridge and leave 15 mins more so cookies will not lose their shape when cooking.

Cook 325 deg for 10-12 mins or until dry to touch

Cookies will keep 3 days in fridge undecorated. They freeze well also

I fill mine with Raspberry Jam (My favorite is Bonne Maman Raspberry Jam ) It is also available seedless...

I used my new Cookie Cutters I bought at Maxi Plus..

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all pics are my sole original property.

thanks for your visit. xo

Shortbread Cookies

Shortbread cookies,
always a favourite at Christmas.
I made these cutout cookies 
while visiting my Grandkids.
They disappeared fast.


2 cups flour
1/4 tsp salt
1 cup butter at room temperature
1/2 cup icing sugar (powdered sugar)
1 tsp pure vanilla extract
Jam for filling.

Preheat oven to 350deg. F

In a bowl whisk the flour with the salt, set aside.

With an electric beater or hand beater, beat the butter
until smooth (about 1 minute).

Add the icing sugar and beat until smooth (about 2 minutes)
Beat in the vanilla extract.

Gently stir in the flour mixture just until incorporated.

Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour.

Line two baking sheets with parchment paper.

On a lightly floured surface, roll out the dough until it is about 1/8 inch thick.

Cut out the cookies with a cookie cutter. 
(Divide the cut out cookies into 2
 and cut half of the top ones with a small cookie cutter.

Knead the leftover scraps of dough into a ball and roll out again.

Spread some jam on each of the cookie bottoms. (I use raspberry)

Set a cutout cookie on top of each, pressing the two together so they make a sandwich.
( Optional) Sprinkle the top with icing sugar before placing on the bottoms, if desired.)

Place the unbaked cookies on a baking sheet in the refrigerator for about 15 minutes.
This will firm up the dough so the cookies will maintain their shape when baking.

Bake for about 10-15 minutes or until cookie edges are lightly browned.

Thanks for your visit xo

Friday, November 7, 2014

Broccoli and Zucchini Soup

I make this soup often
A delicious and nutritious soup

1 broccoli head
4 potatoes
3 carrots
2 zucchinis-(leave the skin on)
2 celery stocks
1 large onion
3 cups broth. I use a 900ml of 
vegetable or chicken broth.
2 tblsp. oil
2 tblsp butter

Chop up vegetables
Warm oil and butter in a large pot and
add the vegetables, except broccoli
Stir Fry the vegetables in the oil and
butter for approx. 5 mins.

Add chicken broth and boil for 15mins
on medium high.

Next add the broccoli 

Cook for an additional 15 minutes.
or until vegetables are tender,
stirring  occasionally

Add salt, pepper and parsley.
I use a hand blender to blend and
remove any remaining vegetable chunks
 and to make the texture creamy and smooth

Thanks for your visit xo

all pic are my sole original property

Thursday, October 30, 2014

Vegetable Soup

I Love this Soup, very nutritious.
I make it often
The Parsnips replaces the Salt for Flavor


I box (900ml)  Campbell's Chicken or Beef  Broth.

(this is also sold with low Sodium)

About 3/4 cup Soup Mix. The one I use has barley, rice and split peas in it.

1 can Tomato Soup.(10oz)
4 cups of Water, (approximately)
I medium Onion chopped
1 Garlic Clove finely chopped or minced
1 Celery Stock chopped
1 medium Turnip diced
4-6 Carrots sliced
4 Parsnips diced
4 Potatoes diced
About 2 tbsp. Parsley
Pepper to taste

Add Broth to pot with Soup Mix,  Tomato Soup, Water, Onion, Garlic, & Celery. 

Add the rest of the Vegetables & Pepper.

(I don't use Salt. I find the Parsnips give a good flavor)

Bring to a boil and simmer approx. 1/2 hr.

Remove from heat and add the Parsley

I dried My Parsley this yr.
to view click on Parsley

My Soup Mix I use is sold in Bags in stores

 I want to thank my sister Carol for the beautiful  Transferware Soup Bowl.

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all pic are my sole original property.

Saturday, October 25, 2014

Oven Baked Brown Rice

I make this rice often. 
 It is always delicious as a side dish
 with chicken, beef or chinese food.
Or serve alone at lunch
Simple and easy to make, and freezes well.

2 cups uncooked long grain rice
3 1/2 cups chicken stock
(I use a box of Campbell's Chicken Broth- low sodium)
1 garlic clove chopped
1/4 cup soya sauce
1 tbsp. vegetable oil
1 med. onion chopped
1 can or 4-6 mushrooms chopped
1 small green pepper chopped
1 celery stock chopped
pepper & parsley to taste.
Optional- you can also add 2 to 3 cups chopped chicken, pork, turkey or leftover ham chopped up is also good.

Mix all ingredients in a large roast pan.
An Old Roaster
Cook covered in the oven  at 350 deg. for 1 1/2 hrs
(Stir occasionally)


The plate is
"Swan Inn"
J. Broadhurst & Sons.

Thanks for your visit xo

Thursday, October 16, 2014

Plum Jam


These plums are ripe at the end of Summer,
 and are with us for only a short time.
They are excellent raw and they are even 
better when cooked especially in this plum jam,
my favorite jam.


4 cups chopped ripe plums
3  cups sugar
2  tblsp lemon juice


Wash plums.
I put them in a clean sink filled with cold water. 

Slice plums in half and remove the pits

Chop up plums.

Mix the plums, sugar and lemon juice in a deep pan

Let stand 1 hr.

Bring plum mixture to a boil over medium heat, stirring often. 
Continue cooking, uncovered and stirring for about 20 minutes or until thickened.

Pour into hot sterilized jars.

Thanks for your visit xo