Wednesday, December 30, 2009
My intention this year is not to diet just eat smaller portions and walk it off. I truly believe when you put pressure on yourself you are bound to fail. So this year I will start to go down to the gym beginning with 20 minutes, working my way up to an hour.
Then I won't feel guilty when I make stuffed mushroom with a filling that rocks. Healthy eating + no pressure = success!
Thursday, December 24, 2009
Saturday, November 28, 2009
What could be more fun than spending Saturday baking with your eight year old granddaughter? Through the years Jo and I have done baking together. This year she really did make the shortbread like a pro. This recipe was handed down from my Grannie, who was from Scotland and her shortbread was made by her till she was well into her eighties.
Jo made sure she washed her hand thoroughly and then mix and folded till no grains of sugar existed. Rolling out the dough like an expert then added her talent drawing on each shape that she chose to do. She took special care for the ones for her Mom and Dad and brother Jesse. I am sure she will end up loving to bake and hopefully will remember these special times with her Gram.
Monday, November 09, 2009
7 oz (200 g) dark semisweet chocolate (45-60% cocoa)
4 oz (120 g) butter
2 egg yolks
2 oz (60 ml) Grand Marnier
4 oz (110 g) dark semisweet chocolate (45-60% cocoa)
Break the chocolate into small pieces and melt with butter over hot water in a double boiler.
Add egg yolks and orange liqueur and whisk gently until the mixture is smooth. Let cool in the refrigerator overnight covered by plastic wrap.
Scoop small tablespoons of chocolate mixture and roll the truffle balls in your hands; be careful to avoid melting the balls. The size (diameter) should be about 1 inch (2.5 cm). Alternatively, shape the truffles by using a melon baller.
Cool them in the refrigerator before coating with melted dark chocolate.
Melt the dark chocolate over hot water and cool the melted chocolate to 95 degrees F (35 degrees C) or less but do not let the mixture harden.
Coat the cold truffle balls by rolling them rapidly in the melted chocolate using a fork and a teaspoon.
Place the truffles on a cookie sheet and put in the fridge until the chocolate coating is hard.
You may decorate the truffles with melted white or dark chocolate.
The truffles should be stored in an airtight container in the refrigerator. Take them out of the fridge approximately two hours before serving.
Wednesday, October 21, 2009
I can remember my Mom used to make the best candy apples
in our neighborhood. Kids would come from all over as the word
spread.She made the candy from scratch, not just the package caramels.
Wish I had her recipe.
Friday, September 25, 2009
* 1/2 lb butter, softened
* 1 cup sugar
* 2 tablespoons browning sauce (helps to darken the cake, especially if you don't use dark rum in the cake) (optional)
* 1 teaspoon vanilla
* 1 1/2 cups all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon cinnamon
* 1/2 teaspoon allspice
* 1/2 teaspoon salt
* 4 large eggs
* 1 cup dark rum (brandy can be substituted, as can red wine)
* 1/4 lb mixed peel
* 1/4 lb cherries
* 1/4 lb mixed nut, of your choice (unsalted) or nuts, of your choice
* 1/2 lb prune, chopped
* 1 lb raisins
* 1 lime, zest of, freshly grated
* 1 lemon, zest of
Preheat oven to 325°F; spray a nine-inch cake pan with nonstick cooking spray and set aside.
In a mixing bowl, beat together the butter, sugar, vanilla and browning until soft and creamy.
In a separate bowl, sift together the dry ingredients.
In a third bowl, beat the eggs with the rum.
Add egg mixture to butter mixture and thoroughly combine, then stir in zest, fruit and nuts.
Fold in flour mixture; do not overbeat.
Put batter into prepared pan and bake in preheated oven for approximately 90 minutes, or until cake tests done; may need longer.
Remove cake from pan when cool
Tuesday, September 15, 2009
Tuesday, September 08, 2009
I like the small ones, easier to cook
and peel.They are so nice to pull out
in the fall and winter.
4 qts beets
3 cups vinegar
2 cups water
2 cups sugar
1/2 tsp. whole cloves
1 tsp. salt
2 tsp. allspice
Break up a few pieces of cinnamon sticks
add to jars.
Process 20 min.
Thursday, August 13, 2009
Tuesday, August 04, 2009
Thursday, July 23, 2009
sweet,mustard and "HOT" pickles
I usually do more dills as my son inhales them and my
grandchildren's eyes light up when I pull out a jar.
I use a recipe from an old European lady.
Be careful to buy smaller as well as firm. as you get more in a jar.
Saturday, July 18, 2009
I always use at least four types of apple when making apple sauce.
Does not matter which you choose it's the variety that gives the taste.
I always wait till fall to make my sauce when the local apples are plenty.
I use very little sugar and a bit of water to make mine. I never add Cinnamon
that can always be added when serving.
Same with my apple pie the variety gives it a great taste. Put a bit of butter
on top before adding top crust.
Monday, July 13, 2009
Saturday, July 11, 2009
Wednesday, July 08, 2009
1 bottle of Montepulciano D' Abruzzo 3 1/4 cups
1/2 cup lemon juice fresh or bottled
1 pkg fruit pectin
4 1/2 cups of white sugar
pour wine, lemon juice into large saucepan
gradually add pectin until dissolved. Bring to a boil
stirring constantly. Add sugar bring to a full boil 1 min.
I add a bit of butter to stop the foam.
Process for 5 mins.
If you like white wine then use the same brand in white wine.
So thought I would try my own in a small batch to start with.
2/1/2 tsp/lime juice
1 jalapeno seeded and diced
6tbs. olive oil
1/2 tsp. course salt.
1/4 cup cilantro chopped
1 clove garlic
Combined all until blended. Chill
Recipe can be double or more,then process in jars for 5 mins.
Tuesday, July 07, 2009
Sunday, July 05, 2009
in Ladner have them. But you have to pick your own.
Tayberries make excellent pies as well as a great sauce for
over ice-cream. You only have to pick for an hour and have
enough to fill your larder.
Saturday, July 04, 2009
Thursday, July 02, 2009
Salsa seems to be one of the favorites I make and goes
very quickly around here. For someone who doesn't like
many of the ingredients he sure eats his fair share. Going
to try a new recipe for pickled onions today.
Wednesday, June 17, 2009
By the time I get my jam done, a few pies for the freezer.I also freeze some for the winter.
A few strawberry shortcakes and just plain strawberries.The season is gone.
Drive to the the Fraser Valley or Richmond the prices are much better than the grocery stores and much fresher.
Take the kids and pick your own , makes a fun day for all. Then on to Raspberries..
Saturday, June 13, 2009
Wednesday, June 03, 2009
2 green peppers
2 red peppers
3 banana peppers
2 chili green peppers
2 sticks of celery
2 large carrots----Grind all in blender
1 cup cider vinegar
2 tbsp. salt (pickling )
1/2 cup white sugar
1/2 cup of brown sugar
1 tsp. celery seed
1 tbs. mustard seed
1/2 tsp pepper
1 1/2 tsp. fresh ginger
4 garlic cloves-----------------------Boil altogether for 5 mins. Simmer for 30 mins.
Pour into sterilized jars and process for 10 mins.-------Leave for 6 weeks.
Sunday, May 24, 2009
2 dozen red peppers
7 Medium onions
3 cups vinegar
3 cups sugar
2 tbsp. salt
2 tbsp. mustard seed.
Put peppers and onions through a processor using a course blade.
Bring to a boil.Simmer uncovered for 30 mins. Process for 10 mins. Makes 11 pints.
If you like White Spot Triple O sauce add mayo to this relish.
Friday, May 22, 2009
The interest in buying locally produced fruits and vegetables is exploding! All over North America, people who are concerned about additives, hormones and chemicals in their food are looking for alternatives to mass produced, imported foods. And Frankenfoods are quite honestly, scary for the person trying to look after a family. Searching out local markets can be rewarding in that you support local growers, farmers and merchants. Be sure there is one near you and if there is not, why not investigate the possibilities of starting one?
Good eating begins with confidence in your food and it's source. Buying products from another continent can be downright worrisome when we consider our agricultural and health regulations opposed to the standards in some other countries. Buying local does not mean the cheapest price, but I for one would rather serve food of quality from within fifty miles of my dinner table than preservative laden produce from wherever in the world.
Jump on this bandwagon with the pride of supporting a growing groundswell of goodness. Googling the phrase 'buy local' will result in many weblinks. Here's one to get you started - - - http://www.sustainabletable.org/issues/eatlocal/
If anyone has any questions just feel free to ask. I also have a new web site, http://askauntiejane.com