Sunday, November 27, 2011

Shortbread Time

What ever recipe you use its time to get
that shortbread made. My Grannie from Scotland
made us all shortbread till she was over eighty-five.
She would make it in rounds for all the family. Now my
granddaughter Jordan and I have a day baking it and other goodies.

I also miss the slippers she knit for us all for Christmas.
She passed on three months short of 100.
She was a true Grannie.

Saturday, October 29, 2011

Apple and Mango Pie

This is a great combination for a pie.
Mix apples and mango together with sugar
and cinnamon to your taste.
Mine turned out great, the flavor was a
nice change from just apples/blackberry
or plain apple.

Sunday, October 16, 2011

Cranberry Season

Time to pick up local Cranberries.
So easy to preserve and takes only a short time.
You can put them in the freezer too for later.
I find the local ones so much sweeter than the
ones from the USA.

Sunday, October 09, 2011

Happy Thanksgiving to all.

Enjoy the family and friends over Thanksgiving.
We all are so fortunate here in Canada.

Friday, September 30, 2011

Peach Pie instead of Pumkin Pie for Thanksgiving

Make your own pastry.

* 3 pounds ripe peaches
* 1 tablespoon lemon juice
* 1 cup sugar
* Pinch salt
* 1/4 cup instant tapioca
* 4 tablespoons cornstarch
* 1/2 tsp. allspice

Mix together and put in pie shell place in 450 oven for 10 mins,turn down to 350
Takes about 40 mins.
Serve with whipping creme or ice-cream

French Shallot Soup

Came across this on a food page, sounded good instead of onions.

French Shallot Soup

Total Prep and Cooking Time: 1 hour 15 minutes
Yield: 4 servings
7-8 large shallots, peeled and very thinly sliced
2-3 tablespoons unsalted butter, divided
4 cloves of garlic, minced
2 packages of beef Knorr Homestyle Stock + 8 cups of water (or 8 cups of low-sodium beef stock – you can also use vegetable stock to easily make this vegetarian)
1/2 cup white wine
3 sprigs of fresh rosemary
3 sprigs of fresh thyme
salt and pepper, to taste
4 thick slices of crusty bread, plus more for serving, if desired
1 cup grated Gruyère cheese (or any other similar cheese of your choice)
chives, sliced thinly, for garnish
1. In a medium sized pan or in the pot you are going to use for the soup, melt 2 tablespoons of unsalted butter over medium heat, then add in the sliced shallots. Cook for 20 minutes or so, stirring frequently, until the shallots are well caramelized and golden. Add in the minced garlic and cook, stirring frequently, for a minute or so, until fragrant.
2. If you are using Knorr Homestyle Stock, add in 8 cups of water to your large pot and bring to a boil (you can do this in the pot if the shallots are already in there, as all the flavors will remain in the broth, so don’t worry about washing away any flavor). Add in your two packages of Knorr Homestyle Stock and whisk it into the boiling water until combined. Alternatively, you can simply add in 8 cups of low-sodium beef broth to the pot and bring it to a boil.
3. Once your broth is boiling, add in your wine, rosemary, and thyme, as well as a pinch of kosher salt and ground black pepper. Reduce to a simmer, cover, and allow to cook for 30 minutes, stirring every so often. Once the 30 minutes are up, taste, add more salt or pepper as desired, and divide into 4 oven-proof bowls. Set your oven to broil, and place 1 piece of thick bread on top of each bowl of soup, topped with about 1/4 of your cheese. Place the bowls under the broiler for 1-2 minutes or so, until the cheese is bubbling and melted. Use oven mitts to remove the soup bowls, place them on plates so that you don’t burn yourself, garnish with a few sliced chives, and serve.

Wednesday, September 14, 2011

Herb Vinegars

Time to make your herb vinegars while your
herbs are still growing in the garden and on the patio.
Its fun to try different herbs and spices.
I always boil a variety of vinegars and add
a mixture of the herbs from my patio. They
make great gifts and always nice to have some
for yourself.
My method is:

First go around add herbs to the boiled vinegar let sit in a jar
for a couple of weeks, then strain and start again with fresh herbs.
Seal and let the herbs permanganate the vinegar.

Sunday, August 21, 2011

Orange/Lemon/Lime Marmalade

· 3 limes
· 3 lemons

· 3 oranges Seville
· 4 1/2 cups Sugar

1. Scrub and clean the fruit. Peel the fruit as if for eating and then cut the peel into thin strips, removing any excess pith. Cut the flesh into chunks.

2. Place the peel in a preserving pan, add 2 cups of water and bring to the boil. Reduce to a gentle simmer for 30 mins.

3. Remove the pan from the heat, add the sugar and flesh of fruit and stir until sugar is dissolved. Return the pan to the heat and bring to the boil. Boil gently for 35 minutes

4.Add certo one pkg.

5. Stir well then pour into warmed sterilized jars and put into canner process for 5 minutes.

Saturday, August 20, 2011

Canning Addiction

This year I said I would not do as many preserves.

Well I guess I got carried away again. But looking at my larder I am so glad I did. Only thing left to do is my applesauce, pears and wine jelly.

I am going to try rose hip jelly this year as I always like to try something new.
click pic to enlarge

Last count was 250 jars of pure pleasure and great winter eating!

Friday, August 12, 2011



2 tablespoon butter
2 cups corn kernels (from 2 ears corn) or frozen
salt and pepper to taste
1 tablespoon butter
1/2 cup white onion (chopped)
1/4 cup red bell pepper (chopped)
1/4 cup chopped green onions
1 jalapeno (chopped)
2 garlic cloves from garlic press
1/4 cup mayonnaise or sour cream
1/2 strong Asiago (grated)
1/4 teaspoon cayenne
1/2cup sharp cheddar (grated)

Saute- corn in butter season with salt and pepper.
And onion, peppers, garlic, jalapeno saute for about two mins.
Mix all together in a bowl add mayo, Asiago and cayenne
Put in a baking dish top with cheddar cheese @ 350for 10 to 20 mins.
Sprinkle with grated Romano before serving.

Monday, August 01, 2011

Daiquiri Kiwi Jam

Great Christmas gifts.

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

* 5 kiwifruit, peeled
* 3 cups sugar
* 2/3 cup unsweetened pineapple juice
* 1/3 cup fresh lime juice
* 1 pouch (85 ml/3 ounces) liquid pectin
* Green food color, optional
* 4 Tablespoons rum

Fill boiling water canner with water. Place 4 clean half-pint mason jars in canner. Cover, bring water to a boil; boil at least 10 minutes to sterilize jars at altitudes up to 1000 ft.

Place snap lids in boiling water, boil 5 minutes to soften sealing compound.

In a large stainless steel or enamel saucepan, mash kiwifruit to applesauce consistency. Stir in sugar, pineapple, and lime juice. Bring to a full rolling boil, stirring until sugar dissolves. Stirring constantly, boil vigorously for 2 minutes.

Remove from heat, stir in pectin. Continue stirring 5 minutes to prevent floating fruit. (If desired, add green food coloring to create a more lively, intensely green jam.) Stir in rum.

Ladle jam into a hot sterilized jar to within 1/4 inch of top rim. Remove air bubbles by sliding rubber spatula between glass and food; readjust head space to 1/4 inch. Wipe jar rim removing any stickiness. Center snap lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining jam.

Cover canner, return water to a boil, process 5 minutes at altitudes up to 1000 ft. Remove jars. Cool 24 hours. Check jar seals. (Sealed lids curve downward.) Remove screw bands. Wipe jars, label and store in a cool dark place.

Yield: 4 half-pints


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Pita Bread

Why buy these when they are so easy to make and taste so much better.


* 1 package of yeast, or quick rising yeast
* 1/2 cup warm water
* 3 cups all purpose flour
* 1 1/4 teaspoon salt
* 1 teaspoon granulated sugar
* 1 cup lukewarm water

Dissolve yeast in 1/2 cup of warm water. Add sugar and stir until dissolved. Let sit for 10-15 minutes until water is frothy.

Combine flour and salt in large bowl.

Make a small depression in the middle of flour and pour yeast water in depression.

Slowly add 1 cup of warm water, and stir with wooden spoon or rubber spatula until elastic.

Place dough on floured surface and knead for 10-15 minutes. When the dough is no longer sticky and is smooth and elastic, it has been successfully kneaded.

Coat large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all of the dough is coated.

Allow to sit in a warm place for about 3 hours, or until it has doubled in size.

Once doubled, roll out in a rope, and pinch off 10-12 small pieces. Place balls on floured surface. Let sit covered for 10 minutes. Preheat oven to 500 deg F. and make sure rack is at the very bottom of oven. Be sure to also preheat your baking sheet.

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Olive Garden Salad Recipe

1/2 cup mayonnaise
1/3 cup white vinegar
1 teaspoon vegetable oil
2 tablespoons corn syrup
2 tablespoons Parmesan cheese
2 tablespoons Romano cheese
1/4 teaspoon garlic salt
1/2 teaspoon Italian seasoning
1/2 teaspoon parsley flakes
1 tablespoon lemon juice

Olive Garden Salad Mix Blend Dole Salad
4-5 slices Red Onion
4-6 Black Olives
2-4 Banana Peppers
1/2 cup Croutons
1 small Tomato Quartered
Freshly grated Parmesan Cheese

Tuesday, July 12, 2011

Auntiejanes Red Relish

2 doz. red peppers
7 med. onions
3 cups white or cider vinegar
3 cups sugar
2 tbsp. pickling salt
2 tbsp. mustard seed.

Put pepper and onions through a processor
using a course blade. Simmer all uncovered
for 30 mins.
Process for 10 mins.
Makes 5 pints.

Mix with mayo and you have close to white spots triple O


1 small cabbage
1 carrot grated
1 stick of celery sliced
2 shallots grated
2 radishes sliced
a few fresh peas
1/4 cup olive oil
1 tbsp. mayo
2 tbsp.milk
2 tbsp. fresh parsley
2 tbsp. fresh chives
2 tbsp. fresh rosemary
salt and pepper

Saturday, July 09, 2011

Kwaai Braai Paai

with thanks to my South African friend, Hilton

2 Rolls Frozen Pie dough or your own
1 Pack Spinach
Cooked Chicken Fillets (Smoked Chicken Fillets may also be used)

1 Pack Diced Bacon
1 Onion
1 Red Pepper
1 Yellow Pepper
1 Pack Mushrooms
Feta Cheese
Mozzarella Cheese
Cheddar Cheese
Defrost dough on cutting board.
Fry onion, peppers and bacon.
Rosemary and Olive & pepper.
1. Lay half of spinach on dough.
2. Cut chicken fillets in strips and place onto spinach.
3. Lay onion and bacon mixture next.
4. Next, mushrooms.
5. Layer the three cheeses next.
6. Finally, the other half of the spinach.
7. Place second roll of dough on top and paint with beaten egg or milk.
8. Close dough all around, like a parcel.
Use braiding with raised edges.
Braise over low heat high above the coals for about 15 minutes, turning frequently until golden brown. Or put into a pan in the oven 375 till cooked through.

Raspberry Jam

Made my Raspberry Jam yesterday. So nice to see my larder filling up.
Slow start this year with the weather being so cold. Apricots will be next.

Wednesday, June 29, 2011

Strawberry Season

They say the strawberry season will be very short.
Got mine today and will make my jam to-morrow.
I like to make some sauce with my berries too for the winter
to put over deserts. I freeze some but they never stand up like
raspberries that are frozen. They do make good strawberry short cake
in the winter months though.

Monday, June 27, 2011

Cinnamon Buns

I made cinnamon buns for the first time last week.
My husband said they were better than Cobs.
We ate a few and then put some in the freezer.
Well sorry we ate them as well. They were easier than
I thought and I'm sure loaded with calories. But so worth it.
I will put the recipe up soon for those who want to make them.

Friday, June 24, 2011

Watermelon Twist

8 cups chopped seedless watermelon (about 6 pounds)
1/2 cup freshly squeezed lime juice (about 4 limes)
2 tablespoons sugar, plus 2 tablespoons more, if needed1/2 cup vodka, (optional)Mint leaves
  1. Working in batches, puree in blender watermelon with lime juice and sugar until smooth. Add more sugar, if needed.
  2. Transfer puree to a pitcher; add vodka, if desired. Cover; chill until ready to serve.
  3. Stir; pour into tumblers, over ice. Garnish with mint.

Monday, June 20, 2011

Garlic Shrimp with Basil, Tomatoes,



total time 10 minutes serves four
  • 2 tablespoons olive oil
  • 1 1/4 pounds shrimp, peeled and deveined
  • 3 cloves garlic, minced
  • 1/8 teaspoon crushed red pepper flakes, or more to taste
  • 3/4 cup dry white wine
  • 1 1/2 cups grape tomatoes
  • 1/4 cup finely chopped fresh basil
  • salt and pepper to taste
  • 3 cups cooked pasta whatever is your favorite.


  1. Heat olive oil in medium skillet until almost smoking, then add shrimp and cook, turning once, until just cooked through, about 1 minute per side. Remove with tongs or slotted spoon, leaving oil behind in skillet.
  2. Allow oil to cool for a minute, then add garlic and red pepper flakes and cook, stirring constantly, until fragrant, about 30 seconds. Add wine and reduce over high heat for 3-5 minutes until at least half has evaporated. Add tomatoes and most of basil and continue cooking until tomatoes begin to lose their shape. Season to taste with salt and pepper.
  3. Return shrimp to pan and cook until just heated through. Serve with cooked pasta

Saturday, June 18, 2011

Basil Infused Lemonade/ Gin or Vodka

makes 2 quarts
1 cup rinsed, lightly packed fresh basil leaves
2/4 cup sugar
7 cups water
1 cup freshly squeezed lemon juice, (for me, it was 3 1/2 extra large lemons)
sprigs of fresh basil to garnish
In a 2 1/2 to 3 quart glass measure or bowl, combine basil leaves and sugar. With a wooden spoon, crush leaves with sugar until thoroughly bruised, about 1 minute. Add water and lemon juice. Stir vigorously until sugar is dissolved, 1 to 2 minutes. Taste and add more sugar if desired. Pour through a fine strainer into a 2 quart pitcher. Serve in a glass with ice and garnish with sprigs of fresh basil. If you want to add gin or vodka it makes a great cocktail.

Sunday, June 12, 2011


Churros Recipe
We bought a churro maker while living in Spain.
These are so delicious.

  • 1 cup water
  • 2 1/2 tablespoons white sugar
  • 1/2 teaspoon salt
  • 2 tablespoons vegetable oil
  • 1 cup all-purpose flour
  • 2 quarts oil for frying
  • 1/2 cup white sugar, or to taste
  • 1 teaspoon ground cinnamon


  1. In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.
  2. Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag or churros maker. Fry until golden; drain on paper towels.
  3. Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.

Saturday, June 11, 2011

Pickeled Beans


  • 2 1/2 pounds fresh green beans
  • 2 1/2 cups distilled white vinegar
  • 2 cups water
  • 1/4 cup salt
  • 1 clove garlic, peeled
  • 1 bunch fresh dill weed
  • 3/4 teaspoon red pepper flakes (optional)


  1. Sterilize 6 (1/2 pint) jars with rings and lids and keep hot. Trim green beans to 1/4 inch shorter than your jars.
  2. In a large saucepan, stir together the vinegar, water and salt. Add garlic and bring to a rolling boil over high heat. In each jar, place 1 sprig of dill and 1/8 teaspoon of red pepper flakes. Pack green beans into the jars so they are standing on their ends.
  3. Ladle the boiling brine into the jars, filling to within 1/4 inch of the tops. Discard garlic. Seal jars with lids and rings. Place in a hot water bath so they are covered by 1 inch of water. Simmer but do not boil for 10 minutes to process. Cool to room temperature. Test jars for a good seal by pressing on the center of the lid. It should not move. Refrigerate any jars that do not seal properly. Let pickles ferment for 2 to 3 weeks before eating.

Beans pickled

Garlic shrimp /balsamic vinegar

Barbecue or pan fry.

  • 1/2 cup balsamic vinegar
  • 1/4 cup olive oil
  • 5 cloves garlic, minced
  • 1 teaspoon dried basil
  • salt to taste
  • ground black pepper to taste
  • 1 1/2 pounds large shrimp, peeled and deveined
  • 1 red bell pepper, cut into large chunks
  • 1 onion, cut into chunks
  • skewers


  1. In a large bowl, mix the vinegar, oil, garlic, basil, salt, and ground pepper. Place the shrimp, bell pepper, and onion in the bowl, and gently toss to coat. Cover, and allow to marinate at least 20 minutes in the refrigerator.
  2. Heat a pan grill over high heat. Alternately thread the shrimp, onion chunks, and pepper chunks on skewers.
  3. Place skewers on the pan grill, and cook 2 to 3 minutes per side, until shrimp is opaque.

Barbecue Sauce

Barbecue Sauce

For shrimp/steak/chicken/pork

Makes 6 cups

1 1/2 cups chopped yellow onion (1 large onion)
1 tablespoon minced garlic (3 cloves)
1/2 cup vegetable oil
1 cup tomato paste (10 ounces)
1 cup cider vinegar
1 cup honey
1/2 cup Worcestershire sauce
1 cup Dijon mustard
1/2 cup soy sauce
1 cup hoisin sauce
2 tablespoons chili powder
1 tablespoon ground cumin
1/2 tablespoon crushed red pepper flakes

In a large saucepan on low heat, saute the onions and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned. Add the rest of the ingredients. Simmer uncovered on low heat for 30 minutes. Use immediately or store in the fridge.

Do ahead: This sauce freezes excellently, for months at at time.

Thursday, June 09, 2011

Bake Potatoes /or Dip for Chips

  • 1 (2.1-oz.) package fully cooked bacon slices
  • 1 (16-oz.) container sour cream
  • 2 cups (8 oz.) freshly shredded sharp Cheddar cheese
  • 1/3 cup sliced fresh chives
  • 2 teaspoons hot sauce
  • Garnishes: cooked, crumbled bacon; sliced fresh chives; freshly cracked pepper
  • Bake potatoes

  • Microwave bacon according to package directions until crisp; drain on paper towels. Cool 10 minutes; crumble. Stir together bacon and next 4 ingredients. Cover and chill 1 to 24 hours before serving.

Olive Garden Italian Dressing

I tried this and it's just like the Olive Garden Dressing.

1/2 cup mayonnaise
1/3 cup white vinegar
1 teaspoon vegetable oil
2 tablespoons corn syrup
2 tablespoons Parmesan cheese
2 tablespoons Romano cheese
1/4 teaspoon garlic salt
1/2 teaspoon Italian seasoning
1/2 teaspoon parsley flakes
1 tablespoon lemon juice

Mix all ingredients in a blender until well mixed. If this is a little to tart for your own personal tastes please add a little extra sugar.

Thursday, June 02, 2011

Lemon-Gin Martini


  • 24 ounces (3 cups) gin
  • 4 ounces ( 1/2 cup) dry vermouth
  • 2 to 3 tablespoons fresh lemon juice
  • Small ice cubes
  • 32 strips lemon zest (from 4 lemons)


  1. Stir together gin, vermouth, juice, and ice in a pitcher. Pour into glasses, leaving ice in pitcher. Garnish with zest.