I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too!



Sunday, January 14, 2018

Muffin Pan Popovers with Goat Cheese

This mini yorkshire pudding is the perfect compliment to any roast beef dinner.



4 eggs
1  1/2 cups lukewarm milk
1/2 tsp salt
1  1/2 cups flour
3 tbsps roast drippings (or melted bacon fat or butter)

3 oz herbed goat cheese (for a cheesy option)

Remove the middle rack of the oven as you will be using the lower one. Set oven temperature to 450F. Have the oven at the desired temperature before starting to make the batter.

Place eggs in a bowl of hot water for 10 minutes to warm them. Next grease 12 muffin pans (cups and surface). I used bacon fat here.



Place empty muffin pan in oven until it smokes, 5-10 minutes. In the meantime whisk eggs, milk and salt together 2 minutes until frothy. Add flour and mix just until combined. Whisk in your choice of drippings or melted fat then pour batter equally into muffin cups.

Cut the goat cheese into 12 and place a piece on each popover.



Bake at 450F for 20 minutes. Do NOT open the oven door to peek as that could cause the popovers to fall.

Reduce heat to 350F and bake an additional 10-15 minutes.



Slide a thin knife around the edges to release from the pan. Serve warm.



Aren't they gorg!

Saturday, January 13, 2018

Cookie Dough Hand Pies

Blizzard conditions outside, perfect baking conditions inside!
Apple hand pies, raisin hand pies and 35 cm of snow on the way!



Makes 24 - 4" round hand pies

Cookie Dough:
1 cup butter
1  1/2 cups sugar
4 eggs
6 tbsps milk
1 tsp salt
5  1/2 cups flour
3 tsps baking powder
1 extra egg for egg wash

Cream butter and sugar together in a mixer, adding eggs one at a time. Mix salt, flour and baking powder together and add in 3-4 increments, blending well.

Roll out dough and cut circles then place on a parchment lined sheet. Top with about 2 good tablespoons of filling. Place a 2nd circle on top and touch lightly in the center, not exactly pressing down but just enough so the edges of the top and bottoms line up. Then press together with a fork. Make some air holes in the top with a fork or slice with a knife before placing the top on.

Mix 1 egg and a splash of water together then brush tops of hand pies and add a sprinkling of sugar.

Bake at 375F for 12-14 minutes, cool on a rack.
Or eat warm if you're just in from shovelling!



NOTE: The apple filling recipe makes enough for 1/2 a cookie dough recipe while the raisin filling recipe will make enough to fill one recipe of hand pies.

Apple hand pie filling:

4 medium apples, I used Spartan
3 tbsps water
2 tbsps butter
1 tsp cinnamon
1/3 cup sugar
1 tbsps and 1 tsp cornstarch
2 tbsps water



Cut apples into small slices that will fit in the small pies nicely. Melt butter in a saucepan and add apples,water, cinnamon and sugar. Cover and cook for 10-12 minutes or until tender.

Mix cornstarch and water together then whisk into the apple mixture. Cook 2 minutes to thicken.


Raisin hand pie filling:

4 cups raisins
4 cups water
1 cup brown sugar 
5 tbsps cornstarch
1 tsp cinnamon
1/2 tsp salt
2 tsps lemon juice
3 tbsps butter
1 tsp vanilla




Mix raisins and water together in a saucepan and bring to a boil, then simmer for 5 minutes. Mix brown sugar, cornstarch, cinnamon and salt together and stir into the raisin mixture cooking until thickened, then remove from heat and add the lemon juice, butter and vanilla.

(I had some leftover sweet mincement from Christmas baking so that got stirred into the mix too!)

I am NOT big on making pastry dough but I've got to say this cookie dough was VERY easy to use!



Cookie dough recipe adapted from:
http://www.craftsalamode.com/2012/12/vintage-raisin-filled-cookies.html


Wednesday, January 10, 2018

Basil and Chive Pesto

After Christmas cooking and baking leftover basil, chives, walnuts and pistachios went into this lovely pesto.



1  1/2 cups packed fresh basil leaves
1/2 cup snipped fresh chives
5 or 6 (or more!) garlic cloves
2 tbsps dry or 1 cup fresh parsley
1/4 cup chopped walnuts
1 tbsp crushed pistachios (because I had them, optional)
1/3 cup parmesan
1/2 cup olive oil
Salt and pepper to taste

Toast whole peeled garlic cloves and walnuts in a frying pan with a little oil, just until lightly golden.



In a food processor add basil, chives, garlic, walnuts, parsley, parmesan, salt and pepper. Pour olive oil in while processing.



Makes 1  1/2 cups of fragrant pesto.

Toss with about 3/4 cup of pesto for every pound of pasta...



or if pasta's not your thing try this Pesto Stuffed Chicken Breast



Here's the link:

http://hotandcoldrunningmom.blogspot.ca/2015/01/pesto-stuffed-chicken-breast.html


Sunday, January 7, 2018

Slow Cooker Apple Stuffed Pork Roast

What is better than the smell of roast pork, apples and cinnamon? And it cooks all afternoon in the slow cooker.



3  1/2 lb boneless pork loin
2 onions, sliced
2 crisp apples, sliced
5 or 6 cloves of garlic, sliced
1  1/2 - 2 cups beef broth
Salt and pepper to taste
1/4 tsp rosemary
1/4 tsp savory or sage
1/4 tsp cinnamon
4 or 5 chives, snipped

Make slits in the pork deep enough to hold the apple slices about 1" apart. Press the slices into place along with slices of garlic.



Place onion slices on the bottom of the slow cooker crockpot and place the roast on top. Add the broth and sprinkle with seasonings.

Cover and set on high for 30 minutes, then reduce heat to low and cook for 6 hours.



Let rest 5 minutes then slice meat through and serve along with cooked apple.

Cake Mix Banana Loaf

Just 5 ingredients...



432g box golden or butter pecan cake mix
1 egg
1/2 cup milk
1 cup mashed ripe banana (2 bananas)
1/2 cup mini chocolate chips 



Combine the cake mix, egg and milk, then add the mashed banana and beat 2 minutes.

Stir in the chocolate chips.

Pour into prepared pans.

Either 2 - 8 X 4" loaf pans
Or
1 - 8 X 4" loaf and 6 muffins

I used paper liners for the muffins but for the loaf pan I used Baker's Joy. Oil and flour in one spray. Love this stuff!

Bake at 350F for 20 minutes for muffins and 45 minutes for loaves.



Cool on rack.


Saturday, January 6, 2018

Purple Cabbage Soup

STOP  and look at this PURPLE SOUP! Is it not gorgeous!

And good for you too. Purple (or red) cabbage has 2 times the iron green cabbage has and 10 times more vitamin A, an antioxidant to reduce inflammation. Wikipedia says consuming a diet high in antioxidants is a a way to naturally slow aging! Hey, I'm all for that!



2 cups diced potatoes
1 cup chopped onion
4 cloves garlic
2 cups chicken or vegetable broth
1 cup water 
1 tbsp sugar
1 tbsp apple cider vinegar
1 tbsp fresh or 1 tsp dry dill weed
1 tsp salt
1 tsp celery seed
1/2 tsp pepper
1/2 cup water
1/2 tsp dry mustard
4 cups (about 1/2 small head) sliced purple cabbage

Dill sprigs and Greek yogurt to garnish

Bring potatoes to boil, then simmer 10 minutes in salted water until tender. Drain, cover and set aside.

Toss onion and whole garlic cloves in a touch of oil and fry in a pan until lightly golden.

Place 1/3 of the potatoes and all the onion and garlic in a food processor and process until smooth.

Add the broth, 1 cup water, sugar, vinegar, dill weed, salt, celery seed and pepper and whirl together.



Add the remaining 2/3 of the potatoes and continue processing until smooth again.

In a large pot add 1/2 cup water, dry mustard and sliced cabbage. (Isn't it pretty?)



Cook together until the cabbage is wilted and water is absorbed.

Take 1 cup of the cooked cabbage and add it to the food processor. Presto! Purple Soup!



Add the processed purpleness to the rest of the cooked cabbage in the soup pot, heat through and serve plain (there's nothing plain about purple soup!)



Or garnish with a dollop of Greek yogurt and a sprig of dill.



I can't believe how cool this looks. Oh, and it tastes great too!




Photos feature placemats and table runner made by my niece.

Recipe adapted from: http://www.produceonparade.com/produce-on-parade/winter-cabbage-potato-soup

Thursday, January 4, 2018

Recycled Sweater for Dogs

Why this 80's sweater was still hanging around I'll never know but it made a quick and easy dog sweater.

This is by no means a pattern just a guideline or a how-to. I am not a seamstress, so if I could do it so can you!



I started off by removing the sleeves. It was a men's sweater so big enough to fit a 50 lb dog. Well, a little too big so after removing the sleeves I put it on the dog to determine how much had to be cut from the sides, remembering that a good 1" would have to be turned in to sew. The length was good, coming down over her bottom to keep it warm.



I pinned, tried it on Karma and trimmed off a little more several times before being satisfied with the final size.  A little tricky trying it on the dog with pins but we managed. Lay the sweater opened and sew a hem all the way along the cut edge from one bottom cuff to the other. Do the same on the other side of the sweater.

Now pin and sew each side together leaving the leg holes opened.



I sewed a loop made from a shoelace and a button on to keep the neck snug....



and that pup is stylin'!