Wednesday, December 30, 2009

2010 Good Stuff

I'm sure everyone at one time or another has made plans to eat healthier in the New Year me included.
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

New Years Dinner

I am having a large dinner on New Years day.
Just got finished the turkey from Christmas
and not sure what my menu should be.
Have you any ideas on what to cook?
Much appreciated for your expert opinion.

Saturday, November 28, 2009

Christmas Baking with Jordan

Christmas Baking:
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

Christmas Grand Marnier Truffles

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

Halloween Treats

What ever happened to making candy apples for the kids?
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

Christmas cake


* 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

Christmas Cake


With Christmas not that far off. Do you have a special
Christmas cake recipe. Thanks Freda
Newly wed in Victoria.

Tuesday, September 08, 2009


Time to get those beets preserved.
I like the small ones, easier to cook
and peel.They are so nice to pull out
in the fall and winter.
My recipe:
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


Time to pick those blackberries
for jam to freeze and make some
pies for the winter.Bowls of berries
alone make a great dessert and so good
for you.

Tuesday, August 04, 2009


That is one of the recipes that
I have in my cook book that is
coming out in the near future.

Thursday, July 23, 2009


The season for pickles is coming up as well as preserving
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


Tips on good apple sauce.

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.

Yummy Pictures

If you want to look and see what you can accomplish with ideas for preserving.
Visit us at -

It's fun and rewarding and you can do it too. Don't be afraid to try, it's
all part of good eating.

Monday, July 13, 2009

Tayberry Pie


With all fruit pies I use

3cups of berries
1 1/2 cups sugar
1/4 cup of flour
2 tbsp. tapioca
Mix sugar, flour, tapioca together
then mix in berries. Add a bit of butter
on top. Bake at 375 till done

Saturday, July 11, 2009

Tayberry Sauce

2 cups of Tayberries
1 cup sugar and a 1/4 cup water.
Cook until soft.
Mix 3 tbsp. cornstarch with 1/2 cup of sugar
Add to cooked mixture, cook until clear.
then squeeze a bit of lime juice in pot.
Process 5 mins.
Great over ice-cream or can be frozen.

Wednesday, July 08, 2009

Red Wine Sauce

So many people have asked me for this recipe.

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.


Basil is fresh at the farms now.

4 cups of basil
1/2 cup of Piave Stravecchio cheese
1 cup olive oil
6 tbs. pine nuts
7 cloves garlic

Use small jars and process for 5 mins. or freeze in baggies.
I double the recipe.

Jalapeno Lime sauce

Tasted some Jalapeno Lime sauce with cheese the other day.
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

Jalapeno Lime Sauce

I came across a taste testing of Jalapeno Lime Sauce.
So I had to try this as a Preserve. Will let you know how
it works out. Then after tested will give out the recipe.
I believe it will taste better than what I tasted.

Sunday, July 05, 2009

Tayberries/ Black @ Red Currants

If you want the above to make jelly or jam Bissett Farms
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

Raspsberry Jam

The raspberries are so sweet this year, so far I have made two batches.
They have gone up it price since last year, but well worth buying
extra to freeze for desserts in the winter. I always seem to pick the
hottest day to do my jams. But oh! so good.

Thursday, July 02, 2009

Salsa Salsa

This week I accomplished making sixteen jars of salsa.
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


Reminder get those local berries soon. The season is always too short for my liking.
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

Cherry Season

Just thought I would pass this on about cherries.
I froze some as well as preserving some in a light syrup.(1 cup of sugar to 5 cups of water)
The frozen ones weren't as tasty as the preserves.

Wednesday, June 03, 2009

Auntiejanes Relish

3 large tomatoes
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

Red Pepper Relish

As promised:

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

Buy Local

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 - - -

Canning Season

Just letting you know that the canning season will soon be here. This time of year my larder is starting to look a little bare. I always start the season off with strawberry jam, then raspberry next. I always get my jars out, to make sure that they pass the rim check no chips etc.. Then when the local produce starts to come out voila, I am one happy soul. Cooking to me is like therapy as I enjoy just looking at the finished product and sharing with my friends. I will start giving out a few of my recipes this year.
If anyone has any questions just feel free to ask. I also have a new web site,