Tuesday, December 18, 2018

Melting Moments

Shortbread cookies are a 
popular Christmas cookie.
There are several way to make them.
This is a simple fast recipe.
And they are so good,
a melt in your mouth good.

This recipe yields about 2 1/2 doz. 

1 cup unsalted butter
1/2 cup icing sugar(confectioner's sugar)
1 tsp vanilla

1 1/2 cups flour
1/2 cup cornstarch
1/8 tsp salt.

cherries or gumdrops
 for decorations.

Preheat Oven to 300 deg. F

With an electric mixer or hand mixer,
 cream butter.
Add icing sugar and blend well.
Mix in vanilla.

In a separate bowl, whisk the flour, 
cornstarch and salt together.
Add to the butter mixture 
and blend together.

Form dough into small round balls approx. 1 inch.
Place balls on parchment lined 
baking sheets and flatten each ball with a fork. 
Decorate with small bits of 
cherries or gumdrops. 
I cut small pieces of gumdrops.

Bake approx 18-20 minutes.
Let cool completely.

Wishing you all a Merry Christmas!

Another favourite cookie I make is:

Cranberry Orange Shortbread

Thanks for visiting my blog xo.


Monday, December 17, 2018

Reindeer Droppings

Easy and fast to make,  
this delicious no bake cookie treats 
are sure to delight children
and adults also.

This recipe makes about 6 dozen balls.

1 can (300ml) sweetened condensed milk 
1/4 cup melted butter, cooled.
1 tsp vanilla or almond extract
1 1/2 cups fine or medium coconut
1 1/2 cups graham cracker crumbs 
1 1/2 cups chocolate chips
Additional graham crumbs for rolling 
the cookie balls. 

      In a mixer blend the 
      sweetened condensed milk,
      butter and vanilla 
      until well blended.

      Add the coconut, graham cracker crumbs 
      and chocolate chips. Mix to combine.

      Refrigerate the dough at least an hour
       before rolling into 1 1/4 inch balls.

      Roll the balls in graham crumbs 
      and chill until firm.

      Store in a sealed container in the fridge.
      Great for gift giving.
      They freeze well also.

      Coconut, Chocolate Chips and
       Graham Cracker Crumbs, Yummy!

      Thanks for your visit xo


      Tuesday, October 30, 2018

      French Pea Soup ~ Soupe Aux Pois

      I use split-peas for this
       hearty nutritious soup.

      One bowl and you'll be back for a second. 


      2 cups split peas,
      I soak the peas overnight.
      1 cup chopped ham.
       (A ham bone, hocks, salt pork or
      chopped bacon is nice also.)
      1 box chicken broth, 900mls.
      1 large chopped onion
      2 celery stocks chopped
      (I also add the leafy ends of the celery)
      1 bay leaf
      1 garlic clove chopped

      3 large carrots
      1 small turnip
      2 potatoes diced
      1 tsp savory
      1 tsp thyme 
      pepper and
      salt to taste.

      Rinse the peas and add 
      to the soup pot with the chicken stock,
      add the onions, celery,  bay leaf and garlic.
      Bring to a boil.
      Simmer for 45 minutes.

      Chop up carrots and turnip,  
      and add to pot.
      Add water to cover the vegetables.

      Chop up Potatoes
      add to soup pot.

      Add the spices, savory, thyme, salt and pepper.

      Simmer for about 1/2 hour.

      The last 15 minutes of cooking 
      Add the cooked ham. 


      Thanks for your visit xo

      Wednesday, October 24, 2018

      How To Make Red Currant Jelly.

      Red Currant Jelly,
      A great tasting bright red jelly,

      I picked my currants,
      in the Summer and froze them. 

      12 cups red currants.
      (I used frozen ones)
      6 cups water
      6 cups sugar

      In a large pot bring currants and 
      water to a boil over high heat.
      Reduce heat and simmer for 10 minutes or
       until currants are softened. 
      Use a potato masher to mash up the currants.

      Pour into prepared jelly bags and 
      let drip overnight... without squeezing.

      or use a colander lined with cheesecloth.

      Measure liquid. 
      You should have around 6 cups.
      place in a deep pot and bring to 
      a full boil over high heat, stirring constantly.

      Add sugar in a steady stream,
      (Add equal amount of sugar to 
      equal amount of liquid.)
       stirring constantly. 
      Return to a full boil, 
      stirring constantly to dissolve sugar.
      Boil without stirring about 10 minutes
       until it has reached the jelly stage, 220 deg.F.

      I insert a wooden spoon through the 
      hole in the handle 
      of my thermometer and it holds well
      over the pot.

      Remove from heat and skim of any foam.

      Ladle into sterilized jars.

      My bush was loaded this year.

      So Delicious.
      I also have a Black Currant bush,
      Next year, I'll try making Jelly with it.

      I got the recipe from this lovely
      book, bought from Avon,
      many years ago.


      Thanks for visiting my blog xo

      Sunday, October 21, 2018

      Plum Torte

       A few simple ingredients, combine
       the sweet tangy juices of these 
      plums with a buttery moist cake. 
      This recipe fits a 9inch springform pan.

      1 cup flour
      2 tsp baking powder
      3/4 cup sugar
      1/2 cup unsalted butter softened
      2 large eggs
      12 plums, halved and pitted.
      (1tbsp cinnamon with sugar 
      to sprinkle over the torte.)
      1 pinch salt.

      Whisk together flour and baking powder.

      With an electric beater, beat together
      the butter with sugar until fluffy,
      add in the 2 eggs, beat until combined.

      Mix the flour mixture and the egg mixture together.
      Put in a 9" (ungreased) spring-form pan.

      The mixture will be thick,
      smooth it out with a spoon.

      Place the halved plums in a circle on top of the dough.

      Mix together about 1 tsp. sugar and cinnamon
       and sprinkle over the top of the torte. 

      Bake 350 deg.F. for 45-50 minutes.

      Insert a toothpick

      in the middle, if it comes out dry,

      the cake it done.

      Let cool on a rack about 5 minutes,
      before removing the sides.

      Taste better the next day
      when all the juices of the plums have
      sunk into the cake.
      (But who can wait that long.
       We had a piece right away).

      Great served with vanilla ice-cream.

      These little Italian Plums are a delight to bake with.
      They come ripe at the end of September 
      and have a short season. 
      Excellent to eat raw and taste even 
      better when used in baking.

      To view my blog on Plum Tart, click here.

      I also make Plum Jam. my favorite Jam.

      The difference between a Tart and a Torte: 
      a Tart is fruit with a buttery pie crust.
      A Torte is fruit with a buttery cake. 
      A variation of fruit may be used....

      Thanks for your visit xo.