Wednesday, December 20, 2017

Caramel, Chocolate and Cranberry Christmas Candy Bark.

This easy and delicious
candy bark is sure to disappear fast.
Made in the microwave with 2 types of
chocolate, caramel chips and cranberries...
What could be better!


1 cup sea salt caramel chips
1/2 cup white chocolate chips
1/2 cup dark chocolate chips
 1/2 cup chopped dried cranberries,

Melt the caramel chips in the microwave
approx. 50 seconds.
Spread out on a parchment lined cookie sheet
approx. 6 by 7 inches.

Melt the white chocolate chips
and place on top of the caramel square,
swirling them together.

Melt the final chocolate chips in the
microwave, add the cranberries,
then swirl on top of the other 2 mixes.

Place the tray in refrigerator for 10 minutes.

Remove and score with a knife.

Return to refrigerator for about 1 hr.
Remove and break apart.

I put them in a pretty tin for gift giving.

Merry Christmas.

Thanks for your visit. xo

Wednesday, December 13, 2017

Cranberry~Orange Shortbread Cookies

I made these cookies to serve 
at a Christmas Tea this year.
Cranberries and orange,
a great combination.

This cookie dough can be
frozen and baked when needed.

(Makes 3 1/2 - 4 doz cookies)

1 cup butter, softened
3/4 cup powdered sugar/icing sugar
1/2 cup chopped dried cranberries
1 tbsp orange zest
2 tsp vanilla extract
1/2 tsp almond extract
2 cups flour
1 tsp baking powder
1/8 tsp salt.

With an electric mixer beat the softened
 butter at medium speed until creamy.
Gradually add the powdered sugar/icing 
sugar, beating until smooth.
Add in orange zest, and both 
vanillas until blended.

In another bowl, stir together the flour,
 baking powder and salt.

Add the butter mixture to the flour 
mixture and stir together with a fork.

Add the cranberries.
(chopped up small)

Shape shortbread dough into 2 (7 inch logs). 

Wrap each log in saran wrap or 
wax paper and chill 4 hrs. 
May also be frozen up to 1 month. 
Preheat over to 350deg.
If frozen, let logs stand at room temperature 10 minutes.
Slice each log about 3/8 to 1/2 inch each.

Place on parchment lined cookie sheets.

Bake 350 deg for 10-12 minutes,
 or until edges are golden.

Let cool on wire racks about 20 minutes.

The list of ingredients for this recipe,
 I adapted from 


Another cookie I make for Christmas

Melting Moments


Double Chocolate Shortbread Cookies

Thanks for visiting my blog xo


Wednesday, October 25, 2017

Butternut Squash Soup

Cooler days are upon us,
Welcome Autumn with this delicious soup. 
Hearty, nutritious 
and so easy to make.

1 medium butternut squash
1 onion
1 stock of celery chopped
2 carrots
2 potatoes
1 box chicken stock,
I use Campbell's 900ml.
(reduced sodium)
salt, pepper and parsley to taste.
(I add a parsnip because I
don't use salt, and parsnips
add a nice flavour)

Thick, rich soup full of flavour.


Peel and remove seeds from the squash
(Sorry for the dark photo)

Chop up in cubes

Dice up carrots, potatoes
and  (parsnip, optional)

Celery and onion also

With 2 tbsp butter in the pot
cook the squash, onion, celery,
 carrots, potatoes and 
(parsnip, optional) for 5 minutes. 

Add the chicken stock.
Bring to a boil,
reduce heat to low,
 cover pot and simmer 40 minutes or
 until all the vegetables are tender.

With a hand blender,
or an ordinary blender,
blend until pureed.


This recipe is adapted from AllRecipes

Thanks for visiting my blog xo

Tuesday, October 24, 2017

Pumpkin Orange Jam

Pumpkins are in season.
This jam is a family favourite.

My Mom made many kinds of jams.
She grew her pumpkins
and made this jam every year,
to feed her large family.
Pumpkins are easily grown.

We always had a pumpkin patch.
I remember pumpkins being kept over 
the winter months and she would make
 jam whenever she got the time.

You won't find pumpkin jam on the 
grocery shelves and
 many people have never heard of it.

I am sharing my Mom's recipe.

A simple recipe with only three
ingredients, pumpkin, oranges and sugar.

8 cups pumpkin chopped up
4 cups sugar
3 medium oranges

Cut up pumpkin in small pieces.

I prefer a smaller cooking pumpkin
 than those huge ones for carving.

Add 1 cup sugar for 
each 2 cups of pumpkin.

Let sit overnight. 

The sugar brings out 
the juices of the pumpkin.

The next morning
2 large oranges or 3 medium oranges
  Grate outer layer of oranges.

Cut out the white skin/membrane
 under the rind and discard.

Chop up orange
Combine the grated rind, 
chopped orange and
any juice to the pumpkin mixture.

Bring mixture to a boil, 
reduce heat and simmer uncovered 
stirring occasionally for 30 minutes.

Optional: Mash the jam with a potato masher, 
 or hand held blender.

Fill sterilized jars

After washing my jars and covers, 
I put them in the oven on a low temperature
and keep them hot until I'm ready to fill them.

Great on toast for breakfast
or an afternoon tea
on a tea biscuit.

My "Sunshine Jam"

Thanks for your visit 


Sunday, October 22, 2017

Apple Jelly

Apples are in season
I am using my MacIntosh apples to
make apple jelly this year.
Their red skins 
 enhances the colour and flavour.

9 pounds apples
9 cups water
6 cups sugar
1/4 cup lemon juice

Wash Apples
Chop up apples in chunks
leaving skin and seeds.
(I remove the black end and any brown marks on the apple.)
The skin and seeds contain pectin
which help thicken and colour the jelly.

In a large pot bring the apples, 
water and lemon juice to a boil

Reduce heat and simmer for 30 minutes, uncovered.

Do not stir the apples,
(you'll have a cloudy jelly)
With a potato masher,
gently push down the apples
while they are cooking.

Place apples and juice in a jelly bag

or: a colander lined with at least 4 layers of cheesecloth 
 placed over a large bowl.

Let the apple mixture drain overnight or at least 5 hrs, 
without crushing or squeezing the fruit.

My contraption:
I hang the bag from 
the cupboard doors
and let drip.
I used 2 bags and 
one strainer with cheesecloth.
Or use a colander lined with cheesecloth.

After the dripping is finished,
measure the juice.
You should get about 8 cups of juice.

 If the amount of juice is different,
 count about 3/4 cup of sugar for each 1 cup juice.

In a large pot bring the apple juice and sugar to a boil
Simmer until a candy thermometer reads 220 deg. F.
Skim carefully while cooking.

I use these small strainers for skimming.
They work well.

Boil until it reaches the 
temperature of 220 deg F.
Or test for the jelly stage.

Fill sterilized jars.

After washing my jars and covers, 
I put them in the oven on a low temperature
and keep them hot until I'm ready to fill them.

Delicious served with pork or lamb.
Great on toast or with a
 tea biscuit for an afternoon tea.

Thanks for visiting my blog xo