tag:blogger.com,1999:blog-10140614533265850892024-03-14T00:58:14.326-04:00Stolen Moments at The Victorian InnNibbles and Bites for You to Enjoy!Miss Kimhttp://www.blogger.com/profile/05755376182972818159noreply@blogger.comBlogger53125tag:blogger.com,1999:blog-1014061453326585089.post-10057407886748761872018-05-08T13:32:00.003-04:002018-05-08T13:32:55.772-04:00You're Driving me Squirrelly!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0IYn1oPipvAeqP6w5SzW6Qb4mnG12mPGMzx4Z7eKoiiPiCueI8YEIUSzxqQachxxtCj-D0YhBQ5khS7-nFlwchUEb6fS4cot3tkgHWSNQle3hH3WjUGMiSXRHECMDYFi6rMfx7DIJfJY/s1600/IMG_3671.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0IYn1oPipvAeqP6w5SzW6Qb4mnG12mPGMzx4Z7eKoiiPiCueI8YEIUSzxqQachxxtCj-D0YhBQ5khS7-nFlwchUEb6fS4cot3tkgHWSNQle3hH3WjUGMiSXRHECMDYFi6rMfx7DIJfJY/s640/IMG_3671.JPG" width="426" /></a></div>
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We have only two types of squirrels in our area around Georgian Bay. These are the Eastern Gray Squirrels in the photo above. One is black and one is gray but they are the same category- the Sciuis Carolinensis. We see these all year round except on winter days of extreme cold. I'm learning to identify ours as individuals since they often have unusual tails or markings. I have one at the moment with virtually no tail.<br />
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The little red squirrel is a playful fellow and I often watch him as he runs up and down our large pine trees with pine cones in his mouth. He'll take them up and eats away at them and then drops them all over the driveway, making quite a mess. He's tiny but he's fierce and he's often seen chasing the big guys all around the garden!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJPIZKkF87PMf5Q3fTjhib7M1OgnA7Et0ds1hvpimSzmUM_RNbF5LuWEsUT7-SrX1il0C3GIO45vqQpL3LTOQHhqLGwimZ4IDa3QsPiS-kxmsJb1fSV5b9o_QUTkD1fhbuPpSfA63r8EA/s1600/IMG_3676.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJPIZKkF87PMf5Q3fTjhib7M1OgnA7Et0ds1hvpimSzmUM_RNbF5LuWEsUT7-SrX1il0C3GIO45vqQpL3LTOQHhqLGwimZ4IDa3QsPiS-kxmsJb1fSV5b9o_QUTkD1fhbuPpSfA63r8EA/s640/IMG_3676.JPG" width="426" /></a></div>
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This is another habit of the squirrels-- they think they are birds!</div>
<br />Miss Kimhttp://www.blogger.com/profile/05755376182972818159noreply@blogger.com2tag:blogger.com,1999:blog-1014061453326585089.post-12227603373738208852017-04-02T08:49:00.000-04:002017-04-02T08:49:27.085-04:00Crustless Spinach and Red Pepper QuicheEasy and delicious and not too strong on flavours for those early morning tummies!<br />
This recipe is from a delightful calendar that so many Canadians look forward to receiving every January- the "Milk Calendar" which is delivered in one of our large newspapers. They always have delicious recipes for each month and I try to make as many as I can during the year.<br />
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1 Tbsp dry bread crumbs<br />
1 Tbsp butter<br />
2 green onions, thinly sliced<br />
4 cups baby spinach<br />
1/4 cup (I used more) of roasted red pepper strips<br />
2 cups milk<br />
4 eggs<br />
1 Tbsp cornstarch<br />
1/2 tsp each, salt and dried oregano<br />
Pepper<br />
3/4 cup crumbled feta (well drained)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxJsv_mE34giCx51Xh7kb-3zM9DT-fTBP1kY-QnBIqGl5ATGt5JySKwzGYH5CoT8m41GpjzaAldwaHh7oK3nhSR4oYJNrac0f1VGbrP5W86HRNvgjyys07_xaZ91Lzy-tF4UFxFUe0rMM/s1600/IMG_0953.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxJsv_mE34giCx51Xh7kb-3zM9DT-fTBP1kY-QnBIqGl5ATGt5JySKwzGYH5CoT8m41GpjzaAldwaHh7oK3nhSR4oYJNrac0f1VGbrP5W86HRNvgjyys07_xaZ91Lzy-tF4UFxFUe0rMM/s640/IMG_0953.JPG" width="480" /></a></div>
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1. Preheat the oven to 350F. Butter a 10" pie pan (I used 9.5" and it was just fine); dust bottom and sides with the bread crumbs. Place pie pan on a baking sheet and set aside.<br />
2. Melt butter in a large frying pan and add the sliced green onions. Cook about a minute. Add the spinach and stir until very wilted (2 minutes or so).<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdR3qhwo4Jdnb2G-4Xwhy3qzMh2hBXp-ckAjyiugzh5yi2ofjVebsQdXcMfCPc9fb9rZF_JFzdOO1TEen6tRMx2uoSO6VlSYb6Bwjiw0CdgL4cgp6Rc7-YieIzq2FhDERRY3mlL7xCXZ8/s1600/IMG_0956.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdR3qhwo4Jdnb2G-4Xwhy3qzMh2hBXp-ckAjyiugzh5yi2ofjVebsQdXcMfCPc9fb9rZF_JFzdOO1TEen6tRMx2uoSO6VlSYb6Bwjiw0CdgL4cgp6Rc7-YieIzq2FhDERRY3mlL7xCXZ8/s320/IMG_0956.JPG" width="240" /></a>3. Spoon spinach mixture into the pie plate. Place red pepper strips on paper towels and squeeze out the oil as well as possible. Place strips of red pepper on top of spinach like spokes on a wheel.<br />
4. In a large bowl, whisk milk with eggs, cornstarch, salt, oregano, and pepper until well blended. Pour over spinach mixture. Arrange feta over top (it will sink a bit).<br />
5. Bake about 35 minutes or until egg mixture is just set in middle. (For me this was too short-- I added about 10 minutes).<br />
6. Remove from oven, let stand about 10 minutes. To serve, cut into wedges. Like pie, the first wedge may not be perfect.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs7AxP3Pzw0bA_u8wxrY3ihv1ifLRVq4N3q8ti5PyO9iBqTHC_i1iaK7TFujFuEluK8S7aj7B8eXJHbeaCCVu1sG9P6uuWLBa6iGc94yPNqud0GbGkUmB9r9oeMIdBCrXSQS1zdVk1128/s1600/IMG_0957.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs7AxP3Pzw0bA_u8wxrY3ihv1ifLRVq4N3q8ti5PyO9iBqTHC_i1iaK7TFujFuEluK8S7aj7B8eXJHbeaCCVu1sG9P6uuWLBa6iGc94yPNqud0GbGkUmB9r9oeMIdBCrXSQS1zdVk1128/s320/IMG_0957.JPG" width="240" /></a>Variation: You could try different combinations, like sundried tomatoes and dill.<br />
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(I forgot to take finished photos so these last two are photos of the recipe on the calendar where I found the recipe. This is the 2017 Milk Calendar from the Dairy Farmers of Canada. Next time I will take photos and replace these!)Miss Kimhttp://www.blogger.com/profile/05755376182972818159noreply@blogger.com4tag:blogger.com,1999:blog-1014061453326585089.post-79021186703780417992017-03-29T10:19:00.001-04:002017-03-29T10:19:11.739-04:00Buttermilk-Glazed Mini Fig CakesThese turned out really well and I received several compliments and requests for the recipe. I overfilled the muffin tins so my cakes ended up with rounded tops which when turned upside down (to look more like little cakes) meant they wouldn't sit flat. So I had to right them and they look like muffins. So that's a good lesson. I would have preferred more of a cake look. Nonetheless they are delicious!<br />
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<b><u>Cakes</u></b></div>
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2 cups all-purpose flour</div>
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1 cup sugar</div>
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1 tsp baking soda</div>
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1 tsp salt</div>
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1 tsp cinnamon</div>
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1 tsp cloves</div>
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1 cup vegetable oil</div>
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3 large eggs</div>
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1 cup buttermilk</div>
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1 tsp vanilla</div>
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1 cup fig preserves (I used fig jam)</div>
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1/2 cup chopped toasted pecans</div>
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1. Preheat oven to 350F. Stir together flour and next 5 ingredients in a large bowl. Gradually add oil, beating at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating until blended. Add buttermilk and vanilla, beating until blended. Fold in preserves and pecans.</div>
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2. Spoon batter into 2 (12-cup) lightly greased (with cooking spray) muffin pans, filling 20 muffin cups about 3/4 full.</div>
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3. Bake at 350F for 15-18 minutes or until a wooden pick comes out clean. Cool in pans on wire racks 10 minutes. Invert cakes onto wire racks. Cool completely about 45 minutes.</div>
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4. Drizzle cakes with Buttermilk glaze. Cool 10 minutes. Pipe vanilla Hard Sauce onto warm cakes, and serve.</div>
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<b><u>Buttermilk Glaze</u></b></div>
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Bring 1/2 cup sugar, 1/4 cup buttermilk, 4 Tbsp butter, 2 tsp cornstarch, and 1/4 tsp baking soda to a boil in a small saucepan over medium heat, stirring often. Immediately remove mixture from heat, and cool 10 minutes. Stir in 1 1/2 tsp vanilla. (Makes about 3/4 cup)</div>
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<b><u>Vanilla Hard Sauce</u></b></div>
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Split 1 vanilla bean lengthwise, and scrape seeds into a large bowl. Stir in 2 cups </div>
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powdered sugar. Beat 1 cup softened butter into sugar mixture at medium speed with an electric mixer until blended. (Makes about 1 1/2 cups)</div>
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From one of my favourite baking books-<i> <b>Southern Living's The Southern Cake Book</b></i><br />
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Miss Kimhttp://www.blogger.com/profile/05755376182972818159noreply@blogger.com0tag:blogger.com,1999:blog-1014061453326585089.post-25291019760469280452017-03-29T09:47:00.003-04:002017-03-29T09:48:16.580-04:00Joining Bloglovin<a href="https://www.bloglovin.com/blog/8119741/?claim=ekkagz4dmby">Follow my blog with Bloglovin</a>Miss Kimhttp://www.blogger.com/profile/05755376182972818159noreply@blogger.com0tag:blogger.com,1999:blog-1014061453326585089.post-4346425139369429822016-08-26T11:18:00.000-04:002016-08-26T11:18:26.497-04:00Goat Cheese and Gruyère FrittataThis makes a fabulous and delicious frittata that serves 6.<br />
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I found it in one of my favourite breakfast cookbooks- "Sarabeth's Good Morning Cookbook", by Sarabeth Levine. (She's a legend in NYC!)<br />
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<u><b>Frittata</b></u></div>
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12 large eggs</div>
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2 Tbsp extra-virgin olive oil</div>
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1 cup packed arugula</div>
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3 oz grated Gruyère cheese (2/3 cup)</div>
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3 ounces fresh goat cheese broken into small pieces</div>
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<u><b>Salad</b></u></div>
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2 cups packed arugula</div>
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juice of 1/2 lemon</div>
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2 tbsp EV olive oil</div>
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salt and pepper</div>
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1/4 cup toasted raw hulled sunflower seeds</div>
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1. Position rack in center of oven and preheat to 375F.</div>
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2. In a large bowl, using an immersion blender or whisk, beat the eggs until well combined. </div>
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3. In an oven-proof nonstick 10" skillet, heat 1 tbsp of the oil over medium heat. Add the arugula and cook for about 1 minute. Add the remaining oil and the eggs and turn the heat to medium low. Cook the eggs just until the they are set around the edges. Stir the eggs with a spatula to combine the cooked and uncooked parts. Continue to cook until the edges are set again. Lift up the edges and tilt the pan so that the uncooked egg runs under the cooked portion. Add the Gruyère and the goat cheese and cook for a minute or two. When the top is shiny but the cheeses are not yet melted, turn off the heat and put it in the oven.</div>
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4. Bake in hot oven for about 8 minutes, until the frittata is puffed and the cheeses are melted.</div>
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5. While the frittata bakes, make the salad. In a bowl toss the arugula with the juice of half a lemon and 2 tbsp EV olive oil.. Season with salt and pepper.</div>
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6. Cut frittata into 6 wedges and serve with the arugula salad on top. Sprinkle each serving with some of the sunflower seeds.</div>
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<br />Miss Kimhttp://www.blogger.com/profile/05755376182972818159noreply@blogger.com0tag:blogger.com,1999:blog-1014061453326585089.post-50732864070082409102016-08-26T10:50:00.000-04:002016-08-26T10:50:32.730-04:00Nutty Honey Mini Rolls<div class="separator" style="clear: both; text-align: center;">
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These are lovely little bites to serve with the first cup of coffee in the morning...<br />
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1/4 cup finely chopped toasted almonds<br />
2 Tbsp butter, softened<br />
2 Tbsp honey<br />
1 tsp ground cinnamon<br />
1 pkg refrigerated crescent roll dough<br />
1 recipe honey icing<br />
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1. Preheat oven to 375F. Lightly grease 24 mini muffin cups with cooking spray, set aside. Reserve 2 tbsp of the almonds, For filling, in a small bowl stir together the remaining 2 tbsp almonds, the butter, honey, and cinnamon; set aside.<br />
2. Unroll the dough and cut into two equal rectangles, pinching the edges to form two pieces.<br />
3. Spread the filling on the dough to within 1/4" of the edges. Starting at the long edge, roll up the dough to form two rolls. Pinch the seams. Slice each roll into about 12 pieces (mine are usually about 9). Place each piece in the muffin cups.<br />
4. Bake about 10 minutes or until nice and golden. Cool in the cups for about 1 minutes then remove. Cool slightly then drizzle with the icing. Sprinkle with the remaining almonds.<br />
<br />
Honey Icing<br />
Stir together 1 cup powdered sugar, 2 tbsp honey, and 1 tbsp milk. If needed add a little more milk so that it is drizzly.<br />
<br />
Makes about 20-24 rolls.<br />
<br />Miss Kimhttp://www.blogger.com/profile/05755376182972818159noreply@blogger.com0tag:blogger.com,1999:blog-1014061453326585089.post-65747277209670047352016-08-25T13:15:00.000-04:002016-08-25T13:15:01.143-04:00Honey Oat Roasted Pears<div class="separator" style="clear: both; text-align: center;">
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Here's a perfect Autumn breakfast or desert....<br />
<br />
<br />
1 cup rolled oats<br />
1/3 cup packed brown sugar<br />
1/4 cup sliced almonds<br />
1/2 tsp ground cinnamon<br />
1/4 cup butter. melted, plus a little extra for brushing<br />
3 Tbsp raisins<br />
4 Bartlett or Bosc pears<br />
honey for drizzling<br />
yogurt<br />
<br />
Preheat oven to 375F (190C).<br />
Toss the oats, brown sugar, almonds, and cinnamon and combine.<br />
Stir in the melted butter until everything is well combined. Stir in the raisins.<br />
<br />
Cut the pears in half and scoop out the core. I slice a sliver off the bottoms so that they stay flat in the pan.<br />
<br />
Lay the pears in a baking dish and brush the tops with a little melted butter. Press some oat filling into the center of each pear.<br />
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Bake, uncovered for about 25 minutes, until the pears are tender and the oats are browned.<br />
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Serve warm, with yogurt and drizzled honey. I also sprinkle some nice raw brown sugar on the yogurt for presentation.<br />
<br />
Serves 4.<br />
<br />Miss Kimhttp://www.blogger.com/profile/05755376182972818159noreply@blogger.com0tag:blogger.com,1999:blog-1014061453326585089.post-30733925060684807412016-03-13T09:26:00.002-04:002016-03-13T09:26:36.261-04:00Canada Blooms!<div class="separator" style="clear: both; text-align: center;">
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Yesterday we took a drive down to Toronto to visit the huge Canada Blooms indoor garden show held in the Enercare Center on the CNE grounds. It was the first time we've been and it was really lovely. There were lots of beautiful displays to meander through and to be inspired by. Now we can't wait for our garden to be workable and to get our hands dirty!</div>
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It's quite amazing what creative people are doing with plants and flowers these days and the winners of the garden show competitions were on display.<br />
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<span id="goog_2090406825"></span><span id="goog_2090406826"></span><br />Miss Kimhttp://www.blogger.com/profile/05755376182972818159noreply@blogger.com0tag:blogger.com,1999:blog-1014061453326585089.post-7025902911182377602015-08-04T11:29:00.000-04:002015-08-07T13:54:22.734-04:00Summer Fruit Salad with Mint Sugar<div class="separator" style="clear: both; text-align: center;">
This is a delightfully fresh way to serve really delicious summer fruits. Our guests always love it!</div>
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1 ¼ lb sweet cherries, pitted and halved</div>
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~ I LOVE my cherry pitter as it is not a pleasant task to pit them without it</div>
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3-4 ripe peaches or nectarines, peeled and cut into bite size pieces.</div>
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½ lb seedless green grapes, cut in half.</div>
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<div style="text-align: center;">
Pulse ¼ c fresh mint and 3 tbsp sugar in a food processor until finely ground.</div>
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Sprinkle mint sugar over the fruit in a large bowl and toss gently to combine.</div>
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Let stand 5 minutes before serving.</div>
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Garnish with a sprig of fresh mint.</div>
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Serves 4-6</div>
Miss Kimhttp://www.blogger.com/profile/05755376182972818159noreply@blogger.com0tag:blogger.com,1999:blog-1014061453326585089.post-7489417509624633132015-08-04T11:18:00.000-04:002015-08-04T11:18:10.539-04:00My Favourite Time of the Day...<div class="separator" style="clear: both; text-align: center;">
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The moment just before the real work starts...</div>
Miss Kimhttp://www.blogger.com/profile/05755376182972818159noreply@blogger.com0tag:blogger.com,1999:blog-1014061453326585089.post-13007123662692201402015-08-01T10:42:00.000-04:002015-08-01T10:42:18.683-04:00Cheesy QuicheThis quiche is easy to make though the ingredient list might seem daunting. It's quick to whip together once you have the cheeses all grated.<br />
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<br />
3/4 c all purpose flour<br />
2 tsp baking powder<br />
1/2 cup veg. broth<br />
2 Tbsp olive oil<br />
1 c 18% cream<br />
6 lg eggs, beaten<br />
1/2 c green onions, finely chopped<br />
1/2 c sun-dried tomatoes, finely chopped<br />
1/2 c red pepper, finely chopped<br />
1 small clove garlic, finely chopped<br />
1/2 small onion, finely chopped<br />
1 1/4 tsp salt<br />
1/4 tsp black pepper<br />
1 Tbsp parsley, fresh or dried, finely chopped<br />
1 tsp fresh dill, finely chopped<br />
<br />
1 c white cheddar, grated<br />
1 c Havarti, grated<br />
1/4 c crumbled Feta<br />
1/2 c Swiss cheese, grated<br />
<br />
Preheat oven to 350F/180C<br />
Spray a 9x5" loaf pan (really well or this will stick!) with Pam and place on a baking sheet.<br />
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In a large bowl whisk together all the ingredients up to the cheese. When it's nicely mixed then add the cheeses and stir well. Pour into the pan and sprinkle with a little paprika and Parmesan cheese.<br />
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Bake until firm, about 45-55 minutes. I prefer mine a little more cooked so I almost always leave it for 55 minutes.<br />
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Cool for 2-3 minutes then turn over on a cutting board and slice.<br />
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<br />Miss Kimhttp://www.blogger.com/profile/05755376182972818159noreply@blogger.com0tag:blogger.com,1999:blog-1014061453326585089.post-85979737821306499142015-02-25T15:51:00.000-05:002015-02-25T15:51:14.362-05:00A Comforting Gingerbread CakeIt's freezing outside and the wind is whipping the snow around my warm yellow house. I decided early in the day that I was not going anywhere and that there would be no need for my boots today. Instead I've spent time organizing my office, reading a book on being creative, and am ready to tuck a very comforting little gingerbread cake into the oven.<br />
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The sun is streaming in the kitchen window and my lovely yellow tulips are giving a glow to the room. I recall making this cake several times for my friend Brenda when we stayed at her wonderful apartment in Scheveningen, Holland a few years ago. It is just the thing the doctor calls for on days like these. It's old-fashioned and so simple, but it really makes you warm inside, especially topped with a dollop of fresh whipped cream.<br />
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<br />
Everything must be at room temperature to begin.<br />
Preheat the oven to 350F.<br />
Grease and flour a 9" square pan.<br />
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Whisk together thoroughly:<br />
2 1/2 cups white flour<br />
1 1/2 tsp baking soda<br />
1 tsp ground ginger<br />
1 tsp ground cinnamon<br />
1/2 tsp salt<br />
<br />
Whisk together in a small bowl:<br />
1 cup hot water<br />
1/2 cup honey<br />
1/2 cup molasses<br />
<br />
Whisk together in a large bowl:<br />
1/2 cup butter (melted and cooled)<br />
1 large egg<br />
1/2 cup sugar<br />
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Add the dry and liquid ingredients alternately to the butter mixture, whisking well after each addition.<br />
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Add, if desired;<br />
3 TBSP finely chopped crystallized ginger.<br />
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Pour the batter into the prepared pan and bake until a toothpick comes out clean (about 1 hour).<br />
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Let the pan cool on a rack for 10 minutes.<br />
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Best served warm with whipped cream!<br />
<br />Miss Kimhttp://www.blogger.com/profile/05755376182972818159noreply@blogger.com0tag:blogger.com,1999:blog-1014061453326585089.post-39030125232032332862014-08-12T16:38:00.001-04:002014-08-12T16:38:14.431-04:00All-Canadian Butter Tarts<div class="separator" style="clear: both; text-align: left;">
Canadians LOVE Butter Tarts and that's a fact! I've been making these for years and they always turn out great. I made today's batch with cake and pastry flour just to see if there is a difference and I think there is. The pastry is really light and flaky and I'll probably use the same flour from now on. The tarts should not be over-baked because the filling is best if it is gooey and runny. You'll need a plate to eat these!</div>
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Pastry<br />
1/2 cup chilled butter, cut in cubes<br />
3 Tbsp shortening (lard)<br />
1/2 tsp salt<br />
2 cups all-purpose flour<br />
5-6 Tbsp ice water<br />
<br />
Filling<br />
1/2 cup raisins (Soaked in boiling water for 5 minutes then rinsed, drained and dried)<br />
1/4 cup butter<br />
1/2 cup brown sugar<br />
1/4 tsp salt<br />
1/2 cup corn syrup<br />
1 egg beaten<br />
1 tsp vanilla<br />
few drops lemon juice<br />
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1. For the dough: Sift together the flour and salt. In food processor pulse the flour with the butter and shortening until crumbly. With motor running, slowly start adding the tablespoons of ice water, one at a time. 5 is usually enough. The dough will make a ball and stop sticking to the container. Stop processing right away- do NOT over process or the dough will be tough. Shape into a ball, wrap in plastic, and refrigerate for about an hour.<br />
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2. For the filling: In a medium saucepan over medium high heat bring butter, brown sugar,salt, and corn syrup to a gentle simmer, stir just to blend. Simmer for 3 minutes, then let cool for about 5 minutes. Do not boil.<br />
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3. Slowly add beaten egg, vanilla and lemon juice to the butter mixture, stirring continuously. Mix well and set aside.<br />
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4. Preheat oven to 375F.<br />
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5. Roll out 1/2 the chilled dough at a time on a lightly floured surface to about 1/8-1/4 inch thickness. Use a 4" round cutter. Fit shells into a standard-size muffin tin. Put the empty tart shells in the freezer until the oven is well heated.<br />
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6. Drop spoonfuls of raisins into the bottom of the shells, then fill each about 3/4 full with the filling. Bake until crust is lightly golden and filling is barely set, about 15-20 minutes.<br />
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7. Let cool in the tins for a few minutes and then carefully lift out using a small knife.<br />
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Makes 12 tarts<br />
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<br />Miss Kimhttp://www.blogger.com/profile/05755376182972818159noreply@blogger.com1tag:blogger.com,1999:blog-1014061453326585089.post-83648288891119547632014-08-11T11:52:00.000-04:002014-08-11T11:52:45.011-04:00Cinnamon Rolls with Cream Cheese FrostingWho doesn't love warm cinnamon rolls smothered with a sweet cream cheese icing? We buy them all the time from various supermarkets and doughnut chains but we're always disappointed. They are never what we think they should be. So it's been in my mind to try making them at home for a while and when I recently found this recipe in the Williams Sonoma "Breakfast Comforts" cookbook, I put it on my baking bucket list for the summer. Now baking isn't a lot of fun on a very hot, humid day, but yesterday was just perfect with a warm breeze and no humidity so I rolled up my sleeves and dove in. It's a long process- I think I started at about 1 pm and we were eating these by 7 pm.<br />
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Next time I make these I'm going to make a whole lot more filling since we prefer these really cinnamony and really gooey. I'd double the filling I think and I'd throw in a handful of chopped pecans and maybe some raisins. You really need a KitchenAid stand mixer for these since the dough is a lot of work and kneading it would be very strenuous! I used my new (and so beautiful) red porcelain cast iron skillet which looks so pretty while they bake, but it is maybe a little too small and the rolls would be better in a little larger pan. Plus I think you could easily cut the dough into 12 rolls since it rises so well.<br />
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Look for a warm place in your kitchen- my perfect place is up under my under the cupboard lights with the lights turned on. I perched my bowl and pan on the toaster to keep it close to the warm lights and it worked a charm!<br />
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Good luck!<br />
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<b>Ingredients</b><br />
Sweet Yeast Dough (see below for recipe)<br />
1/2 cup Firmly packed light brown sugar<br />
6 Tbsp (90 gm) butter, at room temperature<br />
2 tsp cinnamon<br />
flour for rolling out dough<br />
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<b>Cream Cheese Icing</b><br />
1 1/2 cups icing sugar<br />
2 oz cream cheese, at room temperature<br />
2 Tbsp butter. at room temperature<br />
1/2 tsp vanilla<br />
finely grated zest of one orange<br />
1/4 cup whole milk, or as needed<br />
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1. Prepare the dough as directed below and let rise 1 1/2- 2 hours.<br />
2. In a bowl, using a handheld mixer on medium speed, beat together the brown sugar, butter, and cinnamon until combined, about 30 seconds. Set aside.<br />
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3. Punch down the dough and turn out onto floured work surface. Dust the top of the dough with flour and roll out into a 16x14" rectangle, with the long side facing you. Spread filling evenly over the dough, leaving a 1" border at the top and bottom. Starting at the long side of the rectangle farthest from you, roll up the rectangle into a log. Pinch the seams to seal. Cut the log crosswise into 8-9 slices with a sharp knife.<br />
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4. Butter a 9x13" baking pan. Arrange the slices, cut side up, in the pan. Cover loosely with plastic wrap and let rise in a warm spot until doubled, about 75-90 minutes. Or refrigerate overnight until doubled in size, 8-12 hours. Remove from the refrigerator 1 hour before baking.<br />
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5. Preheat oven to 350F. Bake until the rolls are golden brown, about 30 minutes. Transfer the pan to a wire cooling rack and let cool for about 15 minutes.<br />
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6. Meanwhile, make the icing. Sift the icing sugar into a bowl and add the cream cheese, butter, vanilla, and the orange zest. Using a handheld mixer on low speed, beat the mixture until crumbly. Gradually beat in enough of the milk to make a thick but pourable icing. Pour the icing over the warm rolls, and then spread it out with a spatula. Let cool for 15 minutes. Serve warm or at room temperature.<br />
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Makes 8-9 rolls.<br />
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<b>Sweet Yeast Dough Recipe</b><br />
<br />
1 cup whole milk<br />
1/2 cup granulated sugar<br />
5 Tbsp (75 gm) butter, melted and cooled<br />
3 large eggs<br />
1 pkg quick rise yeast (2 1/2 tsp)<br />
5 cups unbleached all-purpose flour, as needed<br />
1 1/4 tsp salt<br />
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1. In the bowl of stand mixer (mine is a KitchenAid), combine milk, sugar, butter, eggs, and yeast. Add 4 1/2 cups flour and the salt. Place the bowl on the mixer and fit with the paddle attachment. Mix on medium-low speed, adding as much flour as needed to make a soft dough that does not stick to the bowl.<br />
2. Remove the paddle attachment and fit the mixer with the dough hook. Knead the dough on medium-low speed, adding more flour if needed until the dough is smooth but still soft, 6-7 minutes. Shape the dough into a ball.<br />
3. Butter a large bowl. Add the dough and turn over to coat with the butter. Cover tightly with plastic wrap and let rise until doubled in size, about 1 1/2- 2 hours. Use at once. Or punch down the dough, cover tightly with plastic wrap and refrigerate for up to 12 hours. Punch down the dough and let stand at room temperature for 2 hour before using.<br />
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Makes about 2 1/2 lbs (1.1 kg)<br />
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<br />Miss Kimhttp://www.blogger.com/profile/05755376182972818159noreply@blogger.com0tag:blogger.com,1999:blog-1014061453326585089.post-91179743163203338062014-08-09T13:33:00.000-04:002014-08-09T13:33:36.064-04:00Buttermilk PancakesIf you're not making your pancakes this way-- you're making them wrong! The added step of whipping your egg whites makes all the difference in the fluffiness of the pancake. It really does!<br />
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Ingredients<br />
2 cups all-purpose flour<br />
2 Tbsp Sugar (or a little more)<br />
1 1/2 tsp baking powder<br />
1 tsp baking soda<br />
1/2 tsp salt<br />
2 1/3 cups buttermilk<br />
3 large eggs separated<br />
1/4 cup unsalted butter, melted<br />
Canola oil<br />
Maple syrup<br />
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1. In a large bowl, sift together the flour, sugar, baking powder, baking soda, and salt. In a medium bowl, whisk together the 2 1/3 cups buttermilk, the egg yolks, and the melted butter. Pour the buttermilk mixture into the flour mixture and stir until combined. The batter should be very lumpy.<br />
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2. In a small bowl, using a handheld mixer on high speed, beat the egg whites until stiff peaks form. Stir about 1/3 of the whites into the batter to lighten it, then fold in the rest of the whites. The batter will smooth out, but there will be some lumps.<br />
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3. Place a griddle on high heat until hot. Test it by flicking a little water and it should skitter across the surface. Lightly oil the griddle.<br />
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4. For each pancake, pour about 1/3 cup batter onto the griddle and spread it using the back of the measuring cup.Cook until bubbles form on the surface, about 1 1/2 minutes. Flip the pancakes and cook another minute until the other sides are golden brown, about another minute or so.<br />
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5. Serve piping hot with butter and maple syrup. Or if you have it- Dutch "Stroop", which is so delicious-- to me it's like a combination of molasses and corn syrup and is "lekker", as the Dutch say!<br />
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Variations: We love adding fresh (or frozen) blueberries to the pancakes as they cook. Just drop lots onto the top of the first side before you flip it. Bananas, raspberries, or chocolate chips are also great!Miss Kimhttp://www.blogger.com/profile/05755376182972818159noreply@blogger.com1tag:blogger.com,1999:blog-1014061453326585089.post-17291806993654408922014-08-08T14:31:00.002-04:002014-08-08T14:31:58.677-04:00Kim's Homemade GranolaThis not only makes your house smell divine while it's baking, but it tastes delicious even before it's cool.<br />
Enjoy!<br />
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Ingredients<br />
6 cups large flake oats<br />
1 cup nuts (I used a mix of walnuts and pecans), coarsely chopped<br />
1/2 to 1 cup sunflower seeds, unsalted<br />
1/2 to 1 cup pumpkin seeds, unsalted<br />
2/3 cup brown sugar<br />
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1/2 cup maple syrup<br />
1/2 cup canola oil<br />
1 tsp sea salt<br />
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1 1/2 cups raisins<br />
1 1/2 cups dried cranberries<br />
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1. Mix the first 5 ingredients in a large bowl.<br />
2. Mix the next 3 ingredients in a small bowl.<br />
3. Pour liquid ingredients over the oat mixture and mix well.<br />
4. Pour onto two large parchment covered cookie sheets.<br />
5. Bake at 250F for 1 hour and 15 minutes.<br />
6. Let cool for 15 minutes then break into clumps.<br />
7. Add raisins and cranberries and toss well<br />
8. Store in tightly sealed containers.Miss Kimhttp://www.blogger.com/profile/05755376182972818159noreply@blogger.com0tag:blogger.com,1999:blog-1014061453326585089.post-77179063149790777922014-08-08T10:27:00.000-04:002014-08-08T10:27:02.304-04:00Walnut Chocolate Chip Banana BreadMy family has always loved banana bread but I do get flack when I change the recipe even a little. There are purists among us and they think it should have only bananas, nothing more. But I really love chocolate in mine so this recipe is perfect. It makes a nice high loaf with a moist tasty center. Plus the walnuts add a little crunch. So good!<br />
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Ingredients<br />
3 very ripe bananas, peeled<br />
2 cups all-purpose flour<br />
1 tsp baking soda<br />
1/4 tsp salt<br />
6 Tbsp (3 oz) butter, at room temperature<br />
3/4 cups sugar<br />
2 large eggs, beaten<br />
1/2 cup sour cream, at room temperature<br />
1 cup chocolate chips (I use milk chocolate)<br />
1 cup coarsely chopped walnuts (toasted if you prefer)<br />
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1. Preheat the oven to 350 F. Lightly butter a 9x5" loaf pan. Line the bottom and long sides of the pan with parchment paper.Butter the top of the paper. Dust the pan with flour, tapping out the excess.<br />
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2. Using a fork, mash the bananas in a bowl; you should have about 1 cup. In another bowl, sift the flour, baking soda, and salt.<br />
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3. In another bowl, using a handheld mixer on high speed, beat together the butter and sugar until light in colour and texture, about 3 minutes. Gradually beat in the eggs and then the mashed bananas. Reduce the speed to low and add the flour mixture in 3 additions alternately with the sour cream in 2 additions, beginning and ending with the flour mixture and stopping to scrape down the bowl as needed, beating until smooth. Fold in the chocolate chips and half the walnuts. Pour the batter into the prepared pan and smooth the top. Sprinkle the remaining walnuts on top.<br />
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4. Bake until a toothpick inserted in center comes out clean, about 1 hour. Transfer to a wire rack and let cool in the pan for about 5 minutes. Turn out onto the wire rack and remove paper. Invert again, and let cool completely. Cut into slices and serve warm or at room temperature. We like a smudge of butter on ours!<br />
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Makes 1 loaf<br />
<br />Miss Kimhttp://www.blogger.com/profile/05755376182972818159noreply@blogger.com0tag:blogger.com,1999:blog-1014061453326585089.post-27473995399123584252014-08-07T16:23:00.001-04:002014-08-07T16:23:43.539-04:00Upside-Down Peach CakeSuch a popular cake from days gone by. I made this one today because my dear old dad asked me to. Plus peaches are now in season and that makes it the right thing to do!<br />
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<br />
Ingredients<br />
3/4 cups butter<br />
1/2 cup brown sugar<br />
2 cups sliced peeled fresh peaches<br />
3/4 cup sugar<br />
1 egg<br />
1 tsp vanilla<br />
1 1/4 cups all-purpose flour<br />
1 1/4 tsp baking powder<br />
1/4 tsp salt<br />
1/2 cup milk<br />
<br />
1. Melt 1/4 cup butter; pour into an ungreased 9" round baking pan. Sprinkle with brown sugar. Arrange peach slices in single layer over sugar.<br />
2. In a large bowl, cream sugar and remaining butter until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.<br />
3. Bake at 350F for 45-50 minutes or until a toothpick inserted in center comes out clean. Serve warm.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4aZqW4QvlUt2OtP5UlJNzr-EyoEKOXMgiUT7ze7FbuHFj24P5gc7_3ruk1M2WhM_kXjNxq6t800Yr9Ptiuk9iq276sFk4i7Ol5vEQUd7uIMZDQgwOtdB9dWvKMMUWT4lDQhJIUtsV-2E/s1600/peach+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4aZqW4QvlUt2OtP5UlJNzr-EyoEKOXMgiUT7ze7FbuHFj24P5gc7_3ruk1M2WhM_kXjNxq6t800Yr9Ptiuk9iq276sFk4i7Ol5vEQUd7uIMZDQgwOtdB9dWvKMMUWT4lDQhJIUtsV-2E/s1600/peach+2.jpg" height="425" width="640" /></a></div>
Yield: 8 servings<br />
<br />Miss Kimhttp://www.blogger.com/profile/05755376182972818159noreply@blogger.com0tag:blogger.com,1999:blog-1014061453326585089.post-65806401083382566472014-08-06T10:56:00.002-04:002014-08-06T10:56:23.118-04:00Ginger-Apricot MuffinsI must say these turned out to be a new favourite for everyone, guests and family as well. The ginger adds a delightful kick to the muffin, while the preserves are a nice surprise under the sugary-crisp tops. We especially love these with a tiny smear of fresh butter on them. I used orange juice instead of apricot nectar and they still turned out lovely. Enjoy!<br />
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<br />
Ingredients<br />
2 1/4 cups all-purpose flour<br />
1 cup granulated sugar<br />
1 Tbsp baking powder<br />
1/4 tsp salt<br />
2/3 cup canola oil<br />
1/2 cup whole milk<br />
2 large eggs<br />
1/3 cup apricot nectar<br />
1/2 cup finely chopped crystallized ginger<br />
1/4- 1/2 cup apricot preserves/jam<br />
2 Tbsp Turbinado sugar<br />
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1. Preheat oven to 400 F. Butter and flour 12 standard muffin cups or line with paper liners. Butter the top of the muffin pan.<br />
2. In a bowl, sift together the flour, sugar, baking powder, and salt. In another bowl, whisk together the oil, milk, eggs, and apricot nectar. Pour the milk mixture into the flour mixture and mix together just until combined. Fold in the crystallized ginger.<br />
3. Spoon half the batter evenly among the 12 muffin cups. Spoon 1-2 tsps of the apricot preserves into each cup, taking care not to let it touch the sides of the cup. Top with the remaining batter, covering the preserves. Sprinkle the tops with the Turbinado sugar, dividing evenly.<br />
4. Bake until the muffins are golden brown and spring back when pressed lightly with your fingertips, about 20 minutes. Transfer to a wire rack and let cool for 15 minutes. Invert onto the rack and let cool slightly before serving.<br />
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Makes 12 muffins<br />
Adapted from Williams Sonoma <i>Breakfast Comforts</i>Miss Kimhttp://www.blogger.com/profile/05755376182972818159noreply@blogger.com0tag:blogger.com,1999:blog-1014061453326585089.post-72724869992926652652014-08-04T08:50:00.000-04:002014-08-07T16:24:20.855-04:00Blueberry Coffee Cake<div class="separator" style="clear: both; text-align: center;">
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<br />
Ingredients<br />
1 large egg<br />
1/2 cup fat-free milk<br />
1/2 cup fat-free yogurt<br />
3 Tbsp Vegetable oil<br />
2 cups all-purpose flour<br />
1/2 cup granulated sugar<br />
4 tsp baking powder<br />
1/2 tsp table salt<br />
1 1/2 cups frozen blueberries<br />
1 Tbsp all-purpose flour<br />
shortening<br />
2 Tbsp Turbinado sugar<br />
2 Tbsp sliced almonds<br />
1/4 tsp ground cinnamon<br />
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1. Preheat oven to 400 F. Whisk together the first 4 ingredients in a large bowl.<br />
2. Sift together flour and next 3 ingredients in another bowl. Stir flour mixture into egg mixture just until dry ingredients are moistened.<br />
3. Toss 1 1/4 cups blueberries in 1 Tbsp flour, fold into batter. Pour into a lightly greased (with shortening) 9" spring-form pan. Sprinkle with remaining 1/4 cup blueberries.<br />
4. Stir together 2 Tbsp Turbinado sugar, sliced almonds, and cinnamon; sprinkle over batter.<br />
5. Bake at 400 F for 25-30 minutes or until a wooden pick inserted in centre comes out clean. Cool in a pan on a wire rack 15 minutes; remove sides from pan.<br />
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Makes 10 servings<br />
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My Changes<br />
I used 2% milk & 0% Greek yogurt, and baked it a little longer than 30 minutes, until it bounced back when touched.<br />
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Quick Tip<br />
Combine the dry ingredients the night before for a quick morning start. Serve this cake warm or at room temperature.<br />
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<br />Miss Kimhttp://www.blogger.com/profile/05755376182972818159noreply@blogger.com0tag:blogger.com,1999:blog-1014061453326585089.post-40909488609740539262014-06-09T18:28:00.001-04:002014-06-09T18:28:36.997-04:00Spaghetti alla Bolognese<p> </p> <p><a href="http://lh3.ggpht.com/-JWaiUM3KszQ/U5Y1EB44w4I/AAAAAAAACSc/HIcJUCCD_WU/s1600-h/_MG_2709%25255B3%25255D.jpg"><img title="_MG_2709" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="_MG_2709" src="http://lh3.ggpht.com/-Yywz6rQqFDY/U5Y1EyY1KCI/AAAAAAAACSk/SCNbAWWihFE/_MG_2709_thumb%25255B1%25255D.jpg?imgmax=800" width="520" height="359"></a></p> <p>This is our favourite meat and vegetable sauce for pasta, especially spaghetti. It is rich and delicious and doesn’t end up being a heavy, thick tomato based sauce. The meat and the richness of the wine come through.</p> <p> </p> <p>Meat Sauce</p> <p>4 Tbsp olive oil</p> <p>1 onion, finely chopped</p> <p>1 Tsp chopped garlic (from a jar)</p> <p>4 strips bacon, chopped</p> <p>1 carrot, diced</p> <p>1 celery stick, diced</p> <p>500 gm/1 lb lean ground beef</p> <p>150 ml/1/4 pint red wine</p> <p>125 ml/4 oz milk</p> <p>grated nutmeg</p> <p>28 oz can chopped tomatoes</p> <p>1 Tbsp sugar</p> <p>1 tsp chopped fresh oregano</p> <p>salt and pepper</p> <p> </p> <p>500 gm/ 1 lb spaghetti</p> <p>1 tsp olive oil</p> <p>freshly ground pepper</p> <p>parmesan cheese, grated</p> <p> </p> <p>Make the sauce: heat oil in a saucepan and saute the onion, garlic, bacon, celery, and carrot until soft and golden. Add the beef and cook, stirring occasionally, until browned.</p> <p> </p> <p>Add the red wine and bring to a boil. Reduce heat slightly and cook over medium heat until most of the wine has evaporated. Season with salt and pepper.</p> <p> </p> <p>Add the milk, and a little grated nutmeg, stirring well. Continue cooking until the milk has been absorbed by the meat mixture. Add the tomatoes, sugar and oregano. Reduce the heat to a bare simmer and cook, uncovered for 2-2 1/2 hours until the sauce is reduced and richly coloured.</p> <p> </p> <p>Bring a large pot of salted water to the boil. Add the spaghetti and olive oil and cook until tender but firm to the bite (al dente). Drain well and season with pepper. Pour over the meat sauce and serve the Parmesan separately.</p> <p> </p> <p>Serves 4</p> Miss Kimhttp://www.blogger.com/profile/05755376182972818159noreply@blogger.com1tag:blogger.com,1999:blog-1014061453326585089.post-4596747687436929082014-06-06T16:13:00.000-04:002014-06-06T16:13:34.125-04:00Delicious Dutch Boterkoek<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBUCaK18G1zwOYrFZDHhkCHFC7LS_TbzPO7t8_JqogKQd1Hw5kr1T__ENCXohbEkfSXsjqCEecRr3okme8dlTLEuxRLfDy4s_JmEpN3w3zRw9SZMhML-vLdWHTGFVf1lS3obtgZLOBPQw/s1600/IMG_2638.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBUCaK18G1zwOYrFZDHhkCHFC7LS_TbzPO7t8_JqogKQd1Hw5kr1T__ENCXohbEkfSXsjqCEecRr3okme8dlTLEuxRLfDy4s_JmEpN3w3zRw9SZMhML-vLdWHTGFVf1lS3obtgZLOBPQw/s1600/IMG_2638.JPG" height="213" width="320" /></a></div>
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<div style="text-align: center;">
2 C Flour</div>
<div style="text-align: center;">
1 C Butter (cold)</div>
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1 1/3 C Sugar</div>
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1 Tbsp Baking Powder</div>
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1 tsp Vanilla</div>
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1 tsp Almond extract</div>
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Dash of Salt</div>
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1 Egg (reserve a bit of the white)</div>
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Combine all ingredients reserving a small bit of egg white and knead together with hands,</div>
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being careful to incorporate all the butter</div>
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<div style="text-align: center;">
Put in a round cake pan and pat down. </div>
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Brush with reserved egg white. </div>
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Mark edges with a fork.</div>
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Bake at 385 for 15-20 minutes. The middle should still be slightly wet and not over-baked.</div>
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Let cool and thinly slice. </div>
<div style="text-align: center;">
This is a rich filling cookie/cake and you truly only need a small piece with a cup of tea</div>
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<div style="text-align: center;">
Recipe can be doubled & frozen.</div>
<br />Miss Kimhttp://www.blogger.com/profile/05755376182972818159noreply@blogger.com3tag:blogger.com,1999:blog-1014061453326585089.post-16378679715939011542014-01-02T15:58:00.000-05:002014-01-02T15:58:10.301-05:00Chocolate Caramel BarsThis is one of the old recipes that I used to make when my family was young (and I had lots of help eating it!). Now I'd have to say that it makes an awful lot and we just don't eat like we used to!<br />
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<br />
14 oz (400 gm) or about 64 individually wrapped caramels<br />
1 cup (250 ml) evaporated milk<br />
2 cups (500 ml) all purpose flour<br />
2 cups (500 ml) oats<br />
1 1/2 cups (375 ml) lightly packed brown sugar<br />
1 tsp (5 ml) baking soda<br />
1/2 tsp (2 ml) salt<br />
1 1/2 cups (375 ml) butter or margarine, softened<br />
2 cups or 1 pkg (300 g) semi-sweet chocolate chips<br />
1 cup (250 ml) walnuts, chopped<br />
<br />
Melt caramels and evaporated milk on low heat, stirring until smooth.<br />
Combine flour, oats, brown sugar, baking soda, and salt in large mixing bowl.<br />
Cut in butter until mixture is crumbly.<br />
Press half of mixture into 15" x 10" pan or 2 9" square pans.<br />
Bake at 350 F (180 C) for 5 minutes.<br />
Sprinkle chocolate chips and walnuts evenly over baked crust.<br />
Pour caramel mixture on top.<br />
Sprinkle with the remaining crumb mixture.<br />
Bake 15- 20 minutes longer or until golden.<br />
cool and cut into barsMiss Kimhttp://www.blogger.com/profile/05755376182972818159noreply@blogger.com1tag:blogger.com,1999:blog-1014061453326585089.post-77292127325579435712013-12-18T16:44:00.000-05:002013-12-18T16:49:05.079-05:00Lentil Barley SoupThis sort of wintry weather calls for a hearty rich soup, like my Lentil Barley Soup.<br />
<br /><a href="http://www.flickr.com" title="Untitled by , on Flickr"><img src="http://farm6.staticflickr.com/5501/11440443005_8074a7c3fb.jpg" width="374" height="500" alt="Untitled"></a><br />
1 med onion, chopped<br />
1/2 cup chopped green pepper<br />
3 cloves garlic, minced<br />
1 Tablespoon butter<br />
48 oz chicken broth<br />
3 med carrots, chopped<br />
1/2 cup dried lentils<br />
1 1/2 tsp Italian seasoning<br />
1 tsp salt<br />
1/4 tsp pepper<br />
1 cup cubed cooked chicken<br />
1/2 cup quick-cooking barley<br />
2 med mushrooms, chopped<br />
1 (28 oz) can crushed tomatoes, undrained<br />
<br />
In a Dutch oven or soup kettle, saute the onion, green pepper, and garlic in butter until tender. Add broth, carrots, lentils, Italian seasoning, salt and pepper, bring to boil.<br />
<br />
Reduce heat, cover and simmer for 25 minutes. Add chicken, barley, and mushrooms, return to a boil. Reduce heat, cover and simmer for 10-15 minutes or until the lentils, barley and carrots are tender. Add tomatoes, heat through.<br />
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Yield: 8-10 servingsMiss Kimhttp://www.blogger.com/profile/05755376182972818159noreply@blogger.com0tag:blogger.com,1999:blog-1014061453326585089.post-67298568478532026902012-01-14T11:12:00.000-05:002012-01-14T11:12:48.687-05:00Big Soft Ginger Cookies<div class="separator" style="clear: both; text-align: justify;">
I spotted this little bear on my Five Roses Flour and when I took a closer look I was happy to learn that they support The Missing Children's Network in Canada. Loved the slogan they are using too!</div>
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I often buy "Taste of Home" magazines because they have a great collection of easy to use and delicious recipes. Nothing too fancy or time-consuming, and always enjoyed by my family. I found this cookie in a recent edition of "comfort food" recipes and decided to bake some while waiting for my bread to rise. They were truly easy and we all loved them so much I only had enough to fill one small jar. Obviously they are especially yummy still warm out of the oven.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEAgJJymW_GUDTq22wSeSr1ps3-ErdOoFAHcWu_isaD2PlXCHyw4wCCRqQ03XmZPwaldmRcMf2EhG1hCpYY3tE8n0bGinG_nv2IHVOIyESdR8x-66SDtKk_hzWA4QFitCpg7ISyGEVHgw/s1600/IMG_1867.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEAgJJymW_GUDTq22wSeSr1ps3-ErdOoFAHcWu_isaD2PlXCHyw4wCCRqQ03XmZPwaldmRcMf2EhG1hCpYY3tE8n0bGinG_nv2IHVOIyESdR8x-66SDtKk_hzWA4QFitCpg7ISyGEVHgw/s640/IMG_1867.JPG" width="640" /></a></div>
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I love my cookie sheets- their the double layer type with air in between, and I always use a sheet of parchment paper when I bake cookies. That way they never stick and I can prepare all the cookies at once and then just slip them onto the trays.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3HeZRanx3ftlE2YtTOpi-xYtF4DXHganbMsmq8SvPahWj-MqpfFkd7CE3hDUCjeqmAbnUlczbXaSA01cj4qzan-JeLEA6pcMfQ2myXmXb-ABWQB9OdlglEbvdiGMGXG28uN_XrbvWz2A/s1600/IMG_1871.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3HeZRanx3ftlE2YtTOpi-xYtF4DXHganbMsmq8SvPahWj-MqpfFkd7CE3hDUCjeqmAbnUlczbXaSA01cj4qzan-JeLEA6pcMfQ2myXmXb-ABWQB9OdlglEbvdiGMGXG28uN_XrbvWz2A/s640/IMG_1871.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Don't they look delicious?</span></td></tr>
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<span style="text-align: justify;">This recipe makes perfect ginger cookies- all crinkly on top, </span></div>
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<span style="text-align: justify;">soft on the inside and just a tiny bit of crispiness on the outside.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">I had a bit of sugar leftover from rolling them so I put lots on the last tray!</td></tr>
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<b>Big Soft Ginger Cookies</b><br />
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3/4 cups butter<br />
1 cup sugar<br />
1 egg<br />
1/4 cup molasses<br />
2 1/4 cups all-purpose flour<br />
2 teaspoons ground ginger<br />
1 teaspoon baking soda<br />
3/4 teaspoons ground cinnamon<br />
1/2 teaspoon ground cloves<br />
1/4 teaspoon salt<br />
Additional sugar<br />
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In a large bowl, cream butter and sugar until light and fluffy. (I used my KitchenAid). Beat in egg and molasses. Combine flour, ginger, baking soda, cinnamon, cloves, and salt; gradually add to the creamed mixture and mix well.<br />
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Roll into 1 1/2 inch balls, then roll in sugar. Place 2 inches apart on ungreased baking sheets. Bake at 350F for 10-12 minutes or until puffy and lightly browned. remove to wire racks to cool.<br />
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Makes 2 1/2 dozen<br />
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<br />Miss Kimhttp://www.blogger.com/profile/05755376182972818159noreply@blogger.com2