Finishing off 2013

 Turkey Pot Pies


Turkey dinners made for the  freezer, soup simmering on the back of the stove. Once cooked and cooled will fill serving containers for two to add to the freezer  Already for 2014 to begin.

 I could not resist making a strawberry/ cranberry pie for later.

Happy New Year all.

2014

 


Well we all have a goal for the New Year. Or do we?
Myself I am going to continue to cut my portion of food
and skip the daily desserts. Try to walk on the tread mill at least three times a week.
When its not raining, I will try to walk outside some days.
Look for interesting recipes that are healthy, cut down on meals of meat.

Bob calls me a carnivore, I love my meat. Once I have done my grocery shopping
and have meat in the freezer I feel safe.
If I don't post for awhile about food you have been warned, as I will probably go into a funk without my  portion of meat and potatoes. I do love vegetables so that will be a safe haven for me.
I will indulge in pasta and pizza on occasion, will stick to my own tomato sauce, no salt just herbs.

I am craving a roast of beef ,surrounded by potatoes and carrots, Yorkshire pudding already.
So will stop this post before I head to the store for a juicy roast.

Pineapple Fluff

I could not find one of my old recipes, so went through many different cook  books.
Frustrated I went on the web and found a few similar ones, but knew they were not like my original. 
When I woke up this morning I knew right away where it was. My old brain must have worked all night long. Here it is:

Bottom layer:

Sprinkle graham wafers on bottom of pan
add melted butter spread and pat down.

Middle 

1/2 cup butter
1 1/2 cups of icing sugar
2 coddled eggs
1/2 tsp. vanilla
1 can of drained pineapple ( or 1 fresh crushed)

Mix first three ingredients beat till smooth 
then add pineapple
Layer over bottom layer

Top 
Whip 2 cups of whipping cream spread over middle layer
Sprinkle with graham wafers.

you can use raspberries , strawberries or what ever is a favorite in your family.

Freeze until ready to use.

No picture as two different fillings are  in the freezer already.

Almond Crescent Cookies

I cup unsalted butter
2/3 cup of icing sugar  (plus more for rolling)
1 tsp. vanilla
1/2 tsp of almond extract
1 cup almonds skins off and chopped
2 1/3 cup flour
Roll dough into crescents
Bake at 350 for 15 to 20 mins.

While still hot from the oven sprinkle with the rest of the sugar.
Makes about 5 dozen

Butter tarts

Butter Tarts;

2 1/2 cups brown sugar
1/2 tsp. vanilla
1 cup of butter
2 cups of raisins or currants 
3 eggs
3/4 cup ground pecans

Melt butter add sugar beat eggs. slowly add raisins, vanilla and toasted nuts.
Makes about 2 dozen
Fill tart shells with your own pastry or bought ones.

Bake at 400 for ten mins. then  350 for 15 mins.

Fudge

 Just a matter of time.

   

2/3 cup   Evaporated Milk
2 tbsp   butter
1/2 tsp salt
2 cups   miniature marshmallows
1 1/2 cups   semi-sweet chocolate chips
1 tsp  vanilla extract
1/2 cup chopped walnuts (optional)

Line 8-inch (2 L) square baking pan with butter;set aside

Combine sugar, evaporated milk, butter and salt in medium saucepan; bring to rolling boil over medium heat, stirring constantly. Boil 4 to 5 minutes or until mixture starts to thicken. Remove from heat. Stir in marshmallows, chocolate chips, vanilla and nuts (if desired) until marshmallows and chocolate melt and blend.

Pour into prepared buttered pan. Chill until set 4 hours or over night. Cut into 1-inch (2.5 cm) squares. Store in refrigerator in sealed container.

TIPS:
• For variety, substitute 1/2 cup pecans, chopped toasted almonds or hazelnuts for the walnuts.