RHUBARB MUFFINS

 Talking to my friend, married to a farmer, she was making rhubarb muffins. Turns out she uses a recipe from a book I have, The Best of Bridge! 

I learned a lot about harvesting rhubarb differently than I had been. It's hard to kill a rhubarb plant, but neglect doesn't get the best outcome either. I had been cutting them, but when my friend said she pulls hers from the outside, I remember seeing the rhubarb in markets looking like that. 

SOUP AND STUFFING

I like leftovers and easy meals. I have these can tops that I got for my dear diabetic kitty years ago and I use them to save people food now. I had half a can of tomato soup and a bunch of turnip sweet potato carrot stuffing leftover. For a day of writing, which is a low energy way to spend on a rainy day, this was the perfect five minute meal!

 

SALT AND IRON AND THE MILITARY MIGHT OF CHINESE HISTORY

 China has many inventions to be proud of. They include paper (Marco Polo took it to Italy), printing, gunpowder, and the compass. They used their beginning of 4000 years of written word to record their history of inventions!

The Chinese creator is Pangu, who made humans from the parasites on his body. He died but he was followed by wise rulers. Fuji domesticated animals, and invented marriage. Shennong invented medicine, agriculture, trade, the plow and hoe. Huangdi (Yellow Emperor) invented writing, bow and arrow (weaponry), the cart (transportation), and ceramics. Legend says presided over the the first war over salt. Yao passed over his unqualified son to name Shun, a modest sage, his successor. 

Salt was harvested in crystal form each summer when a Shanxi lake called Yuncheng dried up around 6000 BC. It took until 800 BC for salt production to be recorded. They boiled ocean water in  clay pots to reduce it to salt crystals. 1000 years after the Chinese account was written, the Roman Empire spread the same technique through souther Europe. 

Iron first came into use in China around 1000 BC,  so Confucius taught morality after it’s invention, but before salt was being boiled in iron pans.  The western Qin (“chin”) state had a new philosophy develop, called legalism. They attempted to oust aristocracy, and attempted to create a meritocracy system that rewarded achievement. Unfortunately, by 221 AD, Qin took the Qi policy of price-fixing, which exploited the desperate and asked of them the highest prices for salt. A monopoly on salt and iron, justified for economic stability for the state, raised the prices even further. It would also be taxed for revenue over the centuries.

The conquering Qin state was the first dynasty to be ruled by an Emperor, which would continue until 1911. The revenues from salt would fund armies and the Great Wall, in defence against the Huns. Although the monopolies would be debated the Han dynasty with discussions of the “responsibilities of good government” (“duties of grove ent ent, state profit versus private initiative, the logic and limit of military spending, the rights and limits of goverment to interfere in the economy”), recorded in the Discourse on Salt and Iron, they would remain in place until the first century AD.

During the Tang Dynasty, the salt monopoly returned, after a six century hiatus. Aristocrats would show off their salt wealth by serving pure salt at the dinner table, in a lavish, ornate saltcellar. Now we can buy it at the dollar store, and find it so cheap that I cannot imagine there is a household without a box of it in their cupboard or a shaker near their table.

There are two great rivers in Chinese history, both running from the Tibetan plateau to drain to the East coast. There is the Yangtze, which is the wider and more navigable, and the Yellow river, which is knows as “the father of all floods” and named for the silt that colours it yellow.

The golden age of ancient China was ruled by wise Emperor Yao, and it was believed he tamed nature and introduced the much appreciated concept of flood control. This became part of his mythology. By 250 BC (Punic Wars raged in the Mediterranean between Carthage and Rome over Sicily), that mythology was becoming reality. Water management skills were critical in the development of China, and hydraulic engineering skills and political leadership went hand in hand. At this time,  Li Bing was the governor of Shu, Sichuan, and he built China’s first dam called Dujiangyan that still functions in a modernized form, off a tributary of Yangtze. He placed 3 stone figures in the water as gauges. If their feet were visible, the dam’s gate’s were opened to let in water. If their shoulders were submerged, the dam’s gates were closed. It is because of this system that eastern Sichuan became an affluent agricultural center of China. It was recorded as “Land of Abundance”. Two later versions of the stone figures, carved in 168 AD were discovered, and is ascribed to be the figure of Li Bing.He is considered one of the greatest geniuses of hydraulic engineering of all time. He also discovered that natural brine did not originate where it was found, and drilled the first brine wells.

At first, the brine wells were wide, and as the drilling skills improved, the shafts got narrower. Sometimes those drilling wells were poisoned, and explosions occurred. By 100 AD, the concern for evil spirits was replaced with the utility of the invisible substance, and this was the first use of natural gas in the world. They learned to insulate bamboo tubes and pipe the gas to boiling houses, where brine was cooked into salt crystals. By 200 AD, iron pots helped the process further.  Complex webs of bamboo piping resembling rollarcoasters transported the brine throughout the Sichuan countryside. By the 11th century percussion drilling advanced things further.

Salt, for a long time, was so precious that it was stretched by using it in condiments instead. From the Mediterranean to SE Asia, fish fermented in salt was a popular condiment. In China, soybeans were added, and eventually fish was dropped. Soy sauce came first from China, but was brought to Japan by Buddhist missionaries in 6th century. By the tenth century, Japan had industrialized soya sauce and sold it around the world. 

Other notable inventions from the Chinese: fish farming, arrows, and gun powder (from saltpeter).

Mao, during his 1950s literacy campaign, simplified the language to 40,000 characters, and although the words are completely different (jiangyou and shoyu), the character was the same in Japanese and Chinese.

Fermenting soy beans was done by “lactic acid fermentation” or pickling. Fortunately, this happens at room temperature (64-71degrees). Full immersion of the vegetables prevents oxygen (by sealing or weighting down the vegetables) and around 1% of the vegetables weight in salt keeps them from rotting. 

1000 year old eggs take 100 days to make, and keep another 100 days (but better earlier on!)

GOOD FOOD

 

SUMMER PARTY FOOD

Both summer birthday parties were a welcome improvement from last year. 

Mine was good food and good friends. 

I had started late, and pushed the start time to get most of my ideas, but not all ready.

I greeted the first guests with two types of sparkling wine from France (and costco). The apple pear was the most obvious, but I liked the apple raspberry the best. With the drinks on the back patio, I had organized individual servings of jalapeño potato chips, beet and sweet potato chips, garden stix, and a toothpick of olives.

When everyone arrived, I served a verrine of Martha Stewart's gazpacho from market vegetables.

Next I tried to make a Pampered Chef warm appetizer gluten free by using rice crackers as the base instead of wonton wrappers. It was a fail, but the recipe called artichoke cups was still tasty enough that none was left behind.

The last item (good thing because my dessert never made it past the halfway stage and no one missed it, or asked for it, anyway) was a vegan"Buddha" bowl with my favourite dressing below.

I had roasted mushrooms, zucchini, sweet potato and red peppers. They look a mess but they taste delicious. I marinated tofu in soya sauce, garlic, ginger, and maple syrup, and pan fried them. Served on a bed of quinoa with pepitas and what I call dragon sauce (1/4 c tahini, 1/4 c nutritional yeast, 1/2 tsp turmeric, 1/2 tsp ground ginger, 1 clove garlic, 2 T maple syrup, 1T vinegar, 4 T water, 1/8 tsp cayenne powder), the main course was a big hit, and far more delicious that it looks! 

Princess Pirate's party was friends, sunshine and one sprinkler. My neighbour texted me that it was so nice to her shouts of laughter after last year's quiet back yard party! 

The cupcakes were Betty Crocker's red velvet, chosen to be nut and soya free. The cream cheese icing that it came was surprisingly good, and the gold sprinkles were a big hit!

 For two Capricorn's with winter birthdays, this year's summer birthdays were a real treat!

SIMPLE FOOD

 Back from camping, I had to use up some tomatoes that I had meant for Bruschetta, and after cutting away the mold, I had a nice Boursin garlic cheese that needed to be eaten fast. With some basil from the garden, and President's choice olive oil, I had lunch!

Princess Pirate had found these accordian potatoes on youtube, and I found a potato that needed a quick dress me up. I loved that it was in the shape of a heart. It wasn't perfect, but better than the Hasselback potatoes I had made before that took way longer and weren't so nice and crispy.

MY FIRST GOODFOOD MEAL

 I have tried a meal prep company before, and was comp'd another try with GoodFood. I have to say that it is well thought out, and quite beautifully designed, but the result is definitely more plastic garbage than to do it alone.

The first meal I made was a cauliflower lentil curry that was really quite tasty. The biggest delay was in preheating the over, which took 23 minutes to heat to 450F, but if I discount that time, the cooking time of 35 minutes was pretty accurate.

I grilled the naan for 5 minutes which was obviously way too long, and the sauce, before the suggested dilution, never did reduce well, but there was enough for 4 even though meant for 2, and it tasted delicious!

The next day version was just like the photo, and more company worthy.

EATING WELL VEGETARIAN MENU

SEVEN DAYS 1500 calories

Pantry: oatmeal

quinoa

hamburger buns

peanut butter

almond butter

tortilla
walnuts

chia seed

black beans

ketchup

mustard

mayo

hummus

Shop: raspberries

bananas

apples

carrots

1 head lettuce

1 tomato, slice

1 portobello mushroom

1 red onion, sliced

eggs

Greek yogurt

Dark chocolate

PREP:

Bake a batch of 12 Baked Banana-Nut Oatmeal Cups at 375 C for 25 minutes (3 cups oats, 1/2 c milk, 2 mashed bananas, 1/3 cup brown sugar, 2 large eggs, 1 tsp baking powder, 1 tsp cinnamon, 1 tsp vanilla, 1/2 tsp salt, 1/2 c toasted pecan - 1/3 cup each - Cool for 10 minutes then turn out.)

Shred 1 cup carrots.

Cook quinoa

Make 3 hard-boiled eggs.

Toast walnuts.

Make 4 (DOUBLE?) mushroom-quinoa burgers (Place 1 portobello, 1 c black beans, 2 T almond butter, 1T mayo, 1 tsp pepper, 3/4 cup paprika, 1/2 tsp garlic powder, and 1/2 tsp salt in a food processor. Pulse and mix in 1/2 cup cooked quinoa and 1/4 cup oats. Refrigerate for 1 hour. Form 4 patties and heat in oil until crisp and golden, 4 minutes each side.)

Make special sauce (1 tsp ketchup, 1 tsp mustard, 2 T mayo, 1/4 tsp garlic powder)

Lemon-Roasted vegetable Hummus Bowls
1 serving basic green salad with vinaigrette (8 cups salad, 3 T EVOO, 2 T red wine vinegar, 1/2 t garlic, 1/2 t dijon)

DAY ONE

Breakfast 450 calories

1 cup oatmeal cooked in 2 cups water

1/3 cup raspberries

1 T  chopped and toasted walnuts

Snack 190 calories

1 apple

1 T PB

Lunch 345 calories

Whole-wheat Veggie wrap (8 inch tortilla, 2 T hummus, 1/4 avocado, 1 cup veggies, 2 T sharp cheddar cheese)

Snack 131 calories

1/2 c nonfat Greek yogurt

1/4 cup sliced strawberries

1 T chia seed

Dinner 394 calories

1 serving mushroom-quinoa veggie burgers with special sauce

DAY TWO

Breakfast 421 calories

1 servings Baked banana-nut oatmeal cups

2 clementines

DAY THREE

Spanakopita loaded potatoes - At 400 F, bake 4-10 oz russet potatoes for 50-60 minutes. (Fry 1 cup onion in oil, 3 cloves garlic, 1 lb or 4 cups spinach, and 1 tsp oregano. Reduce oven to 375 F. Remove baked potatoes, half and scoop out and mash. Add 1/3 cup cream cheese, 3/4 tsp pepper, and 1/4 kosher salt. Stir in spinach mixture and 1/2 cup feta. Stuff each half with 3/4 cup filling. Top with 1T each of feta. Return to bake for 25-35 minutes, until feta is browned. 1 h45 minutes. 197 cal per half.

DAY FOUR

Buffalo Cauliflower Salad

DAY FIVE

Roasted Chickpea Curry Bowl

DAY SIX

DAY SEVEN

THIRTY DINNERS

BEAN SALAD

I am always running out of chick peas and a mixed salad in a can that I can't always find in stock. I have in the past bought a mixed bean can and realized that it didn't come with the dressing. That dressing is gold! Although it has pieces of onion and is acidic enough to sting the eyes on opening, Princess Pirate loves it! It's my go-to protein with pasta (PASTA IS NOT A MEAL!) when on hand because it only takes the time a can-opener takes to open it. 

I have tried a few italian dressings and PP prefers plain red kidney beans to anything I have come up with. Last night I finally found a combination dressing that made a kidney bean salad that I enjoyed eating!

From The Amazing Legume page 87, I modified the black bean salad recipe.

540 mL can of red kidney beans

2 T canola oil

2 T white vinegar

1 minced garlic clove

1/2 tsp dijon mustard

dash of dried oregano

CHRISTMAS (THANKSGIVING) SQUASH

1 can chicken cream soup
1 cup sour cream
1 large grated carrot
1 cup onion, sautéed
2 1/2 c turnip and squash (1 turnip and 1 acorn)
Soften in microwave 1 minute. Chop into even pieces, then boil until tender.

1 box Stovetop stuffing (170g)
1/2 cup butter or margarine
Coarse pulse butter and stuffing contents.
Press half on bottom and half on top in an 11x16" pyrex.

Bake 350 F for 30 minutes.

VARIATIONS:
I have done some combination of turnip and carrots, mashed with butter and milk a few times now, topped with the stuffing. Stuffing made to instructions is too moist. Stuffing fried in butter is a little dry, but very decent. Topping works well, but I think the next time I will do half on the bottom, to get some moisture. Have used sweet potato instead of acorn squash. Honestly, I love the turnip with carrot, and the sweet potato and acorn squashes have better uses than being overwhelmed with the turnip. I often make it in an 8x8. I even ate this on top of lettuce tonight for supper and loved it!
One day I should try this with homemade stuffing. It is pretty salty!

ABBREVIATED RECIPE:
Microwave medium-large turnip for 1 minute. Peel and chop turnip and 3-6 carrots. Boil until tender.
Preheat oven to 350F.
Drain and mash vegetables with enough margarine and milk to make chunky or creamy, depending to taste. Place in ceramic or glass dish, approximately 11 x 14".
Sauté onion in 1/2 cup margarine, then stir in one package of Stovetop stuffing until combined.
Top, and bake for 30 minutes.

This dish is Thanksgiving and Christmas all rolled up in one!

HAPPY DIWALI!

Today is the Hindu celebration of lights. A friend bemoaned to me that her non-Hindu husband didn't bother to celebrate this holiday with her, and it seemed like her version of Christmas and New Year's all rolled up together. So PP and I decided to make a grand gesture, and if that failed, guilt her into having dinner with us! So we sent the most pathetic pleading pictures and my friend laughed. Bahahahahahahahahahahaha! Then she said, I'm just holding back to saying yes in case I finish late. I can text as the day progresses. One final adorable picture of PP and Calico, and I heard nothing.

I thought it was a go.

I went to Pushap for sweets and finally figured out what a Ladoo was. I ordered 3 almond and pistachio ladoo (I had never had before, but remember this being a real treat to a child widow in the 2005 TIFF premiere Water), 3 julebi, 3 almond barfi (my favorite) and 3 dil bahar, and wished everybody a happy Diwali.

I got 4 samosas with tamarind hot sauce, and ate one in the car on the way home. Boy, they smelled great!

I bought cardamom seeds and evaporated milk for chai.

I bought cauliflower and pumpkin for aloo gobi and a delicious curry.

I got naan from the freezer out to thaw. I had even made cabbage squares for the occasion.

I tried to pan fry the papadum, but it burnt, so I did the remaining in the microwave for the magic minute.

We were ready at 17:30 with table set. I found every candle in the house and turned on the twinkle lights. There was a jug of cold water in the fridge, and napkins with a fall theme. It had surprised me with rain late this afternoon, so the chalk mandala on the front step was a wash, but I had the feeling PP would come through, and we had found a few coloring pages and pencil crayons for after supper to fill in the gap. I had started the rice and turned on the oven to warm the naan and samosas when I thought I had given her enought time. I often stay late after the shift 7-15, but usually know what is up by now, and I still hadn't heard. She called, and said she was heading home. I was a little surprised, wished her a happy Diwali, and told her about cooking all afternoon, as well as PP’s artistic surprise that she had been working on for about an hour and a half, barricading me from the basement throughout!

 She said, "Traffic, late, pen and paper, bla-bla-bla". I thought I had given her a pretty good estimation of our effort for the invite, but she was not having it. Too bad. It was meant to show her love as a guest of honour.

So our first Diwali reminded me of a bad birthday party one year when only one guest made it to the party, and a thanksgiving when my ex's whole family decided last minute to be out of town. Except it was a lot better, because we lit the candles and ate way too much, and admired our handiwork and grand gesture. By the end, I reached out to friends that I was to meet for Indian tomorrow, and invited them here. I may be down two samosas, but I have plenty of the rest. Shouldn't be a total loss. PP did try everything, even if the samosa required ice for recovery!

So here's to Diwali, and the grand gestures of life that go sideways. Too bad this one has so many dishes!

STRESSED? TURN IT AROUND. MAKE DESSERTS!

Betty Crocker’s Chocolate Chip Cookies

2/3 cup shortening
2/3 cup margarine
1 cup sugar
1 c brown sugar, packed
2 eggs (or 2 T ground flax plus 6 T water)
2 tsp vanilla

Stir in 3 cups flour
1 t. soda
1 t salt
1 1/2 cups chocolate chips
optional: 1 cup chopped nuts

Heat oven to 375 F. Drop by teaspoonfuls 2” apart onto ungreased cookie sheet. Bake 8-10 minutes. Cool slightly before removing.

Makes 6 dozen.

Martha Stewart's Cookies - Cornmeal Biscotti
Yield : Makes about 2 dozen

1 1/4 cups all-purpose flour
1 1/4 cups yellow cornmeal
1/2 teaspoon baking powder
1/2 teaspoon coarse salt
6 tablespoons unsalted butter, room temperature
1 cup sugar
2 large eggs
1 tablespoon finely grated lemon zest
1 cup dried cranberries
1 cup chopped pistachios

Preheat oven to 350 degrees with rack in center. Whisk together flour, cornmeal, baking powder, and salt.
Put butter in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth. Add sugar and mix until pale and fluffy. Mix in eggs one at a time, until well combined. Reduce speed to low. Add flour mixture all at once; mix until just combined. Add lemon zest, cranberries, and pistachios and mix until combined.
Transfer dough to a baking sheet lined with parchment paper. Pat into a log that is roughly 14 by 3 1/2 inches. Bake until firm, lightly browned, and slightly cracked on top, 30 to 35 minutes. Let cool on sheet on a wire rack, about 15 minutes.
Transfer log to a cutting board. Using a serrated knife, cut on the diagonal into 1/2-inch-thick slices. Arrange slices on a baking sheet lined with parchment. Bake cookies, rotating sheet halfway through, until they begin to brown at edges, 15 to 18 minutes.

Rum Balls

allrecipes chocolate rum balls

total times 45 mins makes 48

3 1/4 cups crushed vanilla wafers

3/4 cup confectioners' sugar

1/4 cup unsweetened cocoa powder

1 1/2 cups chopped walnuts

3 tablespoons light corn syrup

1/2 cup rum

In a large bowl, stir together the crushed vanilla wafers, 3/4 cup confectioners' sugar, cocoa, and nuts. Blend in corn syrup and rum.

Shape into 1 inch balls, and roll in additional confectioners' sugar. Store in an airtight container for several days to develop the flavor. Roll again in confectioners' sugar before serving.

Two-Bite Cheesecake
Kraftcanada.com

prep time 15 min total time 3 hr 30 min

makes 24 servings, 1 cheesecake (18 g) each

24 Mini Chips Ahoy! or Nilla wafers

1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened

1/4 cup sugar

1 tsp. vanilla

1 egg

24 Cadbury Dairy Milk Buttons

HEAT oven to 350ºF.

PLACE 1 cookie, flat-side down, in each of 24 paper-lined mini muffin cups. Beat cream cheese, sugar and vanilla with mixer until blended. Add egg; beat on low speed just until blended. Spoon over cookies.

BAKE 13 to 15 min. or until centres are almost set. Immediately top with Buttons.

COOL 1 hour or to room temperature before removing from pan. Refrigerate 2 hours.

kraft kitchens tips

Note: This recipe can be easily doubled or tripled.

Substitute 1 bar (100 g) Toblerone Swiss Milk Chocolate, finely chopped, or 3/4 cup cherry pie filling for the Cadbury Dairy Milk Buttons.

Cheesecakes can be refrigerated up to 2 days before serving.

Peppermint Dazzler

1 1/2 c graham crackers (10 rectangles)

3 T sugar

1/3 c margarine, melted

3 eggs *

1/3 c powdered sugar

1/2 c margarine

1 c (6 oz) chocolate chips

2 c Cool Whip

2 c mini marshmallows

15 hard peppermint candies, crushed

*In a heavy saucepan, stir together the eggs and either sugar, water or other liquid from the recipe (at least 1/4 cup sugar, liquid or a combination per egg). Cook over low heat, stirring constantly, until the egg mixture coats a metal spoon with a thin film or reaches 160° F. Immediately place the saucepan in ice water and stir until the egg mixture is cool. Proceed with the recipe.

Combine crumbs, sugar, and melted margarine and press into 9x13 pan. Bake at 350 degrees for 10 minutes. Melt chocolate chips and margarine together. Beat eggs and powdered sugar till light and fluffy, then add chocolate mixture. Spread on crust and freeze till firm (about 20-30 minutes). Fold marshmallows into Cool Whip and spread over chocolate layer. Sprinkle with crushed peppermints and freeze at least 1 hour. Cut inTO 24 squares and serve frozen.

Toblerone Shortbread

1 cup butter, softened (do not use margarine)

1/2 cup granulated sugar

1 1/2 cups all-purpose flour1/4 cup cornstarch

2 -3 Toblerone chocolate bars

Cream butter and sugar in a medium bowl. Beat until light and fluffy.

Add flour and cornstarch gradually while beating continuously. Beat until light.

Take one teaspoon of shortbread mixture and slightly flatten between palm of your hands.

Place one triangle of Toblerone in the center of the shortbread and top with another slightly flattened teaspoon of shortbread mixture. Seal edges of cookie perimeter with fingers.

Bake in oven at 375 degrees F (190 degrees C) for 12-14 minutes.

Magic Bars

1/2 cup butter or margarine, melted

1 1/2 cups graham cracker crumbs

1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk

2 cups semisweet chocolate morsels

1 1/3 cups flaked coconut

1 cup chopped nuts

Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray. Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork.

Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.

Transfer log to a cutting board. Using a serrated knife, cut on the diagonal into 1/2-inch-thick slices. Arrange slices on a baking sheet lined with parchment. Bake cookies, rotating sheet halfway through, until they begin to brown at edges, 15 to 18 minutes.

Five Minute Fudge (Carnation)

2/3 cup (small can) evaporated milk

2 T butter

1 2/3 cup granulated sugar

1/2 tsp salt

2 cup (16 medium, diced or mini marshmallows)

1 1/2 cup (3 oz) semi-sweet chocolate chips

1 t vanilla

1/2 chopped nuts

Mix first 4 ingredients. Add next 4 ingredients. Mix over medium heat in saucepan. Bring to boil 5 mins, stirring continually. Remove from heat. Cool in 8x8” pan.

Sucre à la Crème (Mel, microwave ?watts)

1 cup white sugar

1 cup brown sugar

1 cup 35% cream

1 tsp. butter

opt. chopped nuts - walnut?

Mix the 3 ingredients. Microwave on high for 5 1/2 mins, then stir well. Repeat on high again in 5 1/2 (11 mins total). Let set 6 mins. Add 1 tsp. butter. If you want to add chopped nuts, do it now! Stir until thick (opaque). 

METRO Recipe #5821
Maple Fudge
Preparation: 30 min
30 squares portion(s)

2 cups (500 mL) maple syrup
3 Tbsp. (45 mL) butter
1 cup (250 mL) 35 % cream
1/2 cup (125 mL) chopped nuts (optional)
Preparation
Heat the syrup and butter in a casserole and simmer gently for 5 minutes. 
Add cream and let cook until the candy thermometer shows a temperature of 118°C (245°F). 
Add nuts and remove from heat. Let sit for 5 minutes. 
Using an electric beater (or hand mixer) beat the mixture for 10 minutes at maximum speed. 
Pour into a buttered mould and let cool completely in the refrigerator before cutting into pieces.

Butter Tarts

1 cup light corn syrup

1 cup brown sugar

3 large eggs

2 tbsp butter (melted)

1/2 tsp vanilla extract OR 1/2 nutmeg and salt

1 cup raisins

24 frozen tart shells

Mix brown sugar, corn syrup, eggs and melted butter at low speed until combined. Whip at high speed for 2 minutes. Add vanilla and raisins, and mix thoroughly. Fill tart shells 3/4 to 7/8 full.

Cook at 400 degrees F for 10 minutes, reduce heat to 350 F, and cook for 20-22 minutes. 

Company's Coming Rainbow Squares

500g or 1 lb icing sugar

500g or 1 lb unsweetened coconut (short)

1 tin eagle brand condensed milk

pinch of salt

Mix together. Divide into 3 parts. Color one part red and one blue or green. Leave one part white. Press into lightly butter loaf pan 9.5x5 starting with blue, then white, then pink. Refridgerate, at least overnight. Cut small. Freezes well.

Apricot Squares

2/3 cup dried apricots

2/3 cup water

1/2 cup butter

1/4 cup sugar

1 cup flour

2 egg yolks ?

3/4 cup brown sugar

1/2 cup coconut

1/2 c flour

1/4 tsp salt

1/2 tsp baking powder

icing

1/4 cup butter

2 cup icing sugar

1 lemon, juice and rind

Preheat oven to 300F. Cut apricots into small pieces and simmer with water in small saucepan for about fifteen mins until water absorbed. Mix butter, sugar and flour and press into 9” square cake pan. Bake for 15 mins. Remove and increase oven temp to 350F. Beat 2 egg yolks, and combine with brown sugar, coconut, flour, salt, baking powder, apricots, and any remaining cooking water. Spread mixture on crust and bake for 25 minutes. Meanwhile, combine butter, icing sugar and lemon. Spread on cooled squares. Cut in small squares, making about 25.

Sour Cream Coffee Cake III (allrecipes)

prep time 15 mins cook time 40 mins total time 55 mins 18 servings

1 cup butter

2 cups white sugar

2 eggs

1 cup sour cream

1/2 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1/8 teaspoon salt

1/3 cup all-purpose flour

1/2 cup packed brown sugar

2 tablespoons melted butter

1 teaspoon ground cinnamon

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. (Tried: use 9x9?)

In a large bowl, cream together 1 cup butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Mix in 2 cups flour, baking powder, and salt. Spread 1/2 of batter in the prepared pan.(This is tough - don’t worry)

Prepare the filling: In a medium bowl mix 1/3 cup flour, brown sugar, 2 tablespoons melted butter, and cinnamon. Sprinkle cake batter with 1/2 the filling. Spread second half of batter over the filling, and top with remaining filling. (This is tougher - don’t worry!)

Bake 35 to 40 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean.

Bakerella's Oreo Mint Chip Ice Cream Cake

Served at PP’s 11 1/2 summer birthday party

Servings: 1 7-inch ice cream cake

30 Mint Oreos (1 package)

2 Tbsp butter, melted

Plastic Wrap

7-inch Springform Pan

1.5 quart container Mint Chip Ice Cream, softened

8 oz. container Cool Whip Topping, thawed

Crush 16 cookies in a food processor. Add melted butter and combine.

Cover bottom section of springform pan with plastic wrap and secure ring in place.

Press cookie crumbs into the bottom of prepared pan. Use the bottom of a glass to press the crumbs firmly in place.

Chill pan in the refrigerator for 30 minutes.

Remove and spread a layer of mint chip ice cream over the cookie base. Break seven Oreos into small pieces and place on top. Then layer more ice cream almost to the top edge of the pan. You'll have a little bit left over that you can enjoy straight from the box.

Spread on a layer of whipped topping and place in the freezer for 3 hours. It helps to place your cake and serving plates in the freezer as well to keep the cake cold longer once you remove from the freezer.

When ready to serve, unclasp the ring to remove it from the cake. Separate plastic wrap from bottom of cake and place on serving plate. Top with remaining 7 oreos. Cut into slices and serve right away. You can run a knife under hot water and wipe it dry to cut through the cake easily.

Caramel Popcorn

1 c butter
2 c brown sugar
½ c corn syrup
½ tsp baking soda
1 tsp vanilla
6 quarts (24 cups=2 microwave bags) popped popcorn
Melt butter and stir in sugar and syrup. Bring to boil, stirring constantly. Add nuts (optional). Boil 5 mins without stirring. Remove from heat and stir in soda and vanilla. Pour over popped corn and mix well. Spread onto 2 cookie sheets. Bake 1 hour at 250F, stirring q 15 mins. Remove and store in tightly sealed container.

Grandma P’s Oreo Cookies

Preheat oven to 350 degrees.

Mix together in a large bowl:

1 c. margarine (softened for easier blending)
4 eggs
2 boxes Duncan Hines Devil’s Food cake mix
2 tbsp. flour

Roll into balls the size of a walnut. Put on cookie sheet 2-3“ apart, but don’t press down. Bake for 12 minutes. Cool for 2 minutes and take off sheet. Cool completely.

Filling:

Cream together:
2 cups icing sugar
1-8 oz. package of cream cheese

Spread on cooled cookies. Put two flat sides together. (Hint – put a blob on one cookie and squish with other cookie)

Makes 24 and freezes well.

Caro's Tomato Soup Cake
Servings: 16

1 (10.75 ounce) can condensed tomato soup
1 teaspoon baking soda
1 cup white sugar
1 egg
1/3 cup butter
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 1/2 cups self-rising flour
1 cup raisins

1. Combine the tomato soup and the soda in a bowl, and let it stand.
2. Cream sugar, egg, butter, salt, cinnamon, and cloves. Mix in tomato soup and soda mixture, and then flour. Stir in the raisins, and pour the batter in a greased baking dish (bundt cake mold).
3. Bake at 325 degrees F (165 degrees C) for 1 hour, or until done. Cool the cake, and top with cream cheese icing if desired.

Mona's 5 Minute Chocolate Mug Cake


4 tablespoons flour 
4 tablespoons sugar 
2 tablespoons cocoa 
1 egg 
3 tablespoons milk 
3 tablespoons oil 
3 tablespoons chocolate chips (optional) 
a small splash of vanilla extract 
1 large coffee mug
Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well.

Add the chocolate chips (if using) and vanilla extract, and mix again. 
Put your mug in the microwave and cook for 3 minutes at 1000 watts (high). The cake will rise over the top of the mug,
but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired. 
EAT! (this can serve 2 if you want to feel slightly more virtuous). And why is this the most dangerous cake recipe
in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!

Cranberry Squares
Company's Coming 150 Delicious Squares p. 99

BOTTOM LAYER:
1 1/2 cups flour
1/2 cup packed brown sugar
1/2 cup margarine or butter
1 pinch salt

Measure all ingredients in large bowl. Mix until crumbly. Press in 8x8 inch pan. Bake in 350 F oven for 10 minutes.

TOP LAYER:
2 eggs, beaten
1 cup white sugar
1/4 tsp salt
1/3 cup flour
1 tsp baking powder
1/2 cup raisins, chopped a bit
1/2 cup unsweetened flaked coconut
3/4 cup cranberry jelly, drained slightly, or 1 1/2 cup fresh/frozen cranberries cooked with 1/4 cup sugar for about ten minutes, or until soft

Beat the eggs in the same bowl. Add the sugar, salt, flour, powder, raisins, coconut, and cranberries. Spread over first layer. Bake in 350F oven for 25-30 minutes until firm in the centre. Cool then refrigerate. Cut when cool into 24 squares. Will be chewy.

ICING
1 1/2 cup icing sugar
3 T margarine or butter
1 T plus 2 tsp water or milk
1/2 tsp vanilla

Beat all together in a small second bowl, adding more liquid if needed for easy spreading. Frost cooled bars.

Almond Roca
READY IN: 50mins
YIELD: 36 candies

1 lb real butter
2 cups sugar
2 tablespoons light corn syrup
6 tablespoons water
1 cup finely chopped almonds
1 (11 1/2 ounce) bag milk chocolate chips


Over Medium heat, melt butter in a large pot. Add corn syrup, water and sugar to pot and cook until temp reaches 290 degrees OR until the mixture becomes the color of a brown paper bag (about 15-20 minutes) stirring constantly with a wooden spoon (mixture will rise and bubble quite a bit).

Remove from heat and stir in 1/2 of the Almonds. Turn mixture onto a greased cookie sheet WITH EDGES!

While the mixture is cooling, melt the chocolate over low flame until all the chips are gone, and chocolate is smooth.
Score the Almond butter mixture into the shape you desire (I just scored into rectangle shapes).
Pour the hot chocolate over the almond mixture and spread evenly.
Sprinkle with remaining almonds and allow candy to cool completely and chocolate to harden before breaking apart and serving.

Note: I let mine refrigerate over night after breaking the into squares, and they had a better texture this way, we thought.

Chocolate Bark
Prepare your mix-ins: raisin/hazelnut in dark, almond in milk, peppermint in white, pistachio/cranberry in white, candied ginger in dark or milk, peanuts in milk, coconut, potato chip

Melt 12 oz of chocolate (milk, dark or white) buy chopping into small pieces and melting over a double boiler or microwaving 10 seconds at a time until smooth.

Mix-in (reserve some to last step) and flavour. Spread on parchment and cool at 1/8 to 1/4 inch thick. You can sprinkle a few more on top to make it pretty.

Once cooled, break or slice. Divide as gifts between 2 and 4 people. Refrigerate to store short term.

Mexican Wedding Cakes
Betty Crocker
Makes 54
Ingredients

1/2 cup powdered sugar
1 cup butter or margarine, softened
2 teaspoons vanilla
2 cups all-purpose flour
1 cup finely chopped or ground almonds or pecans
1/4 teaspoon salt
3/4 cup powdered sugar

Heat oven to 325°F. In large bowl, beat 1/2 cup powdered sugar, the butter and vanilla with electric mixer on medium speed until light and fluffy. On low speed, beat in flour, almonds and salt until dough forms.

Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 1 inch apart.

Bake 13 to 17 minutes or until set but not brown. Immediately remove from cookie sheets to cooling racks. Cool slightly, about 10 minutes.

Place 3/4 cup powdered sugar in small bowl. Roll cookies in powdered sugar. Cool completely, about 15 minutes. Roll in powdered sugar again. Cookies can be placed in an airtight container and freeze up to 3 weeks. Before serving, thaw the cookies and reroll them in powdered sugar.

Nanaimo bars

36 squares
Company's Coming 150 Delicious Squares p. 38

Layer 1:
1/2 cup butter, softened
1/4 cup white sugar
5 tablespoons unsweetened cocoa powder
1 egg, beaten
1 3/4 cups graham cracker crumbs
1 cup flaked coconut
1/2 cup finely chopped walnuts (optional, or almonds)

Layer 2:
1/2 cup butter, softened
3 tablespoons milk
2 tablespoons vanilla custard powder
2 cups icing sugar

Layer 3:
2/3 cup semi-sweet chocolate chips or 4 (1 ounce) squares baking chocolate
2 teaspoons butter or margarine

In the top of a double boiler, combine 1/2 cup butter, white sugar and cocoa powder. Stir occasionally until melted and smooth. Beat in the egg, stirring until thick, 2 to 3 minutes. Remove from heat and mix in the graham cracker crumbs, coconut and nuts. Press into the bottom of an ungreased 9x9 inch pan.

For the middle layer, cream together 1/2 cup butter, heavy cream and custard powder until light and fluffy. Mix in the confectioners' sugar until smooth. Spread over the bottom layer in the pan. Chill to set.

While the second layer is chilling, melt the semisweet chocolate and 2 teaspoons butter together over low heat (or in the microwave).  Spread over second layer when cool but still runny. Chill in refrigerator. Use a sharp knife to cut.

Salted Caramel Dark Chocolate Cookies

Sally's Baking Addiction

yield: 16-18 COOKIES

1/2 cup (1 stick) unsalted butter, softened to room temperature 1/2 cup granulated sugar
1/2 cup dark brown sugar (or light brown sugar)
1 large egg, room temperature preferred
1 teaspoon vanilla extract
1 cup all-purpose flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/8 teaspoon salt
2 Tablespoons milk
1 and 1/2 cup Nestlé® Toll House® Dark Chocolate Morsels
16-17 Rolos
coarse sea salt

Using a handheld or stand mixer with a paddle attachment, cream the butter on medium speed for about 20 seconds. Add the sugars with the mixer running on medium speed. Cream it all together until light and fluffy. Beat in the egg and vanilla. Scrape down the sides of the bowl as needed.
In a separate medium size bowl, sift the flour, cocoa powder, baking soda, and salt together. Slowly add to the wet ingredients. Stir in the milk, then fold in the dark chocolate morsels. The dough will be thick and very sticky. Chill for at least 1-2 hours.

Preheat oven to 350F degrees. Line a large baking sheet with parchment paper or silicone baking mat. Set aside.

Take 2 Tablespoons of chilled dough and split in half and roll each into a ball with your hands. Stick a caramel into 1 ball of dough. Top the caramel with the other ball of dough and seal down the sides so that the caramel is securely stuffed inside. Repeat with the rest of the dough and 18 caramel candies. Sprinkle each with sea salt before putting into the oven.

Bake for 12-13 minutes. Cookies will appear undone and very soft. Allow to cool on the cookie sheet for at least 5 minutes before transferring to a wire rack to cool completely.

Cookies stay fresh and soft in an airtight container up to 7 days.

VEGETARIAN (NOT SPICY) TOM YUM SOUP

Chicken broth, tofu, carrots and soba noodles was the kid friendly version, and well received. Above made 4 servings.

Very hearty bowl and great day two for leftovers.

BUTTERNUT SQUASH QUICHES

Bought puff pastry, 400 F 15 minutes with 5 minutes oven off, cheddar at the bottom, then squash, then 5 eggs to 1/2 cup milk, 30 mL of flour, salt and pepper. Overfilled, crisp bottoms (most not soggy) but terrible inconsistency! Would not get by the Great Canadian or British Baking judges. Extra balls in  sugar and cinnamon. Butternut squash purée with milk and extra sugar and cinnamon for dessert. Filling and satisfying.

LA DIPERIE WORKS OF ART

 S'more dip and skor bits

Piña Colada dip and coconut

SIMPLE SUPPER

A roasted butternut squash has gone a long way. Tonight, it was reheated and mashed with margarine to creamy deliciousness. Spaghetti with leftover PC roasted garlic tomato sauce and Yves (meatless) veggie meatballs. My go-to apple celery salad. A perfect fall meal with little fuss.

JALAPENO CHICKEN

Marinated in tirokafteri spread and olive oil. Delicious!

Went over very well!

WINE BOTTLE SIZES AND NOMENCLATURE

TWO EVENINGS MEALS: TWO DICHOTOMIES

Last night I went out with some colleagues after work that had begun at 7. It was in part to have time with colleagues that I don't usually have a chance to hang out with, and part to check out a Notre-Dame restaurant called Liverpool House for $85. Turns out it wasn't going to be that easy.

First, a few of the group were smoking out front, and then out back, over and over again. Some were greeted with squeals of delight, and others were ignored or greeted tepidly.
Second, while everyone else started with cocktails ( a lot of whisky sours), I was saving my glass of wine for dinner.
Third, the food was diverse and phenomenal.Very carnivorous. Very fat. Steak and f There were two slices of cake to share among the four of us to end it all. It was worth the splurge! Here are a few pictures:

Oysters from the maritimes with seafood sauce, lemon and horseradish

Razorback clams with Romanesco broccoli, mayo and roe. The showstopper!

Fall salad with pepitas, parmesan and the sweetest tenderest greens

Foie gras and skillet cinnamon brioche

Lobster and cod

Fourth, next was a bottle of reisling from Alsace in the longest bottle I had ever seen, and then a red with the fattest squatest bottle. A bottle of cognac was brought out and left. At last minute, a couple people drank a lot of it in short order. I had one glass of white and one of red. The white was cold and the red was oaky.

2007 was the year apparently! The tall bottles of Germany and Alsace are called hock and they contain riesling and gewürztraminer

The culprit: a magnum of Brunello di Montalcino

         
Fifth, we had a good time, laughing and talking shop and reminiscing and looking forward.
Sixth, the price was announced at the end, split among those of us "drinking". This was a record, and at first I thought it was a joke. My splurge went from $85 plus tax, totally worth it, to $380, wait, WHAT?! Someone was taking advantage, and it wasn't me!

It was timely that a colleague was leaving west and offered me a ride home.

Fortunately my shift today started at 9 am, so for the second evening after work, I went out with colleagues.



First, when our chosen restaurant for the best Indian food was closed for a water main closure, my friend came to pick us up and we drove the second best restaurant called Indian Curry House in the city together. We greeted each other in equal enthusiasm, and laughed from the beginning to end.
Second, we all poured each other water in goblets from a generous pitcher and passed on alcohol all evening. It was perfect!
Third, the food was diverse and phenomenal! My friends allowed me to chose a palak paneer, then ordered the tester butter chicken, and we balanced it out with aloo gobi and the showstopper lamb korma. There was no time to take pictures!
Fourth, we all had a naan, and a lentil soup and rice, and still had leftovers.
Fifth, we had a good time, laughing and talking shop and reminescing and looking forward.
Sixth, the bill came and my friends both tried to pay for it. A even took all three cards and transparently tried to line up to pay by lying that he would split it for us. Of course he couldn't, and we called his bluff, and we split the bill 3 ways. With tax and tip, it came to $23.30. No one took advantage, and I wished I had more time with these two men I am proud to call friends in our perfectly MAD little club.

I vow to avoid people like the former and eat more with the latter. Eat within my budget. Eat with my friends. Eat more vegetables. Drink a glass of wine, but next time only when I know the price!

Editor's note:
I asked the cohort what was up with the bill after the fact, and a colleague offered to pay $300 of my bill. That made the evening a whole lot nicer. He apparently adored the wine a lot!I initially declined, because I still don't see why someone didn't own up to the mistake, but he was adament that he felt it was fair, and I was happy to be reimbursed!

FALL COOKING MEANS ROASTING SQUASH AND MAKING SOUPS

It's been a week since the temperature dropped and it has officially turned fall. The house has been warm at 20-21 degrees but this doesn't seem warm anymore, and I am in the mood for cooking soups and baking again. That means when I go grocery shopping, I come home with squashes and fat unique looking sweet potatoes that beg to be roasted and transformed.

I have made from perfect onions, carrots and celery a mirepoux and my favourite lentil soup. I have been considering what to do with an acorn squash when I realized that it was labelled a pepper squash. I can't tell the difference, but it did inspire a couple of searches and some really great leads to recipe blogs that I am having a hard time leaving to get on with the business of life today! Wikipedia confirmed I am right. Acorn squash is pepper squash which is also known as Des Moines squash. Ironically, I only think of them in the fall and winter, but they are actually from the family of summer squashes!

Martha's roasting of acorn squash is perfection. 425 degree oven. Cut in half, seed,  and  trim flat to sit open for serving, but roast face down on buttered baking sheet (silpat ideal) , 20-25 minutes. Turn up and season, baking another 25-30 minutes until tender and golden. 1 T butter and 1 T brown sugar, or 1 T butter and 1 T parmesan, or bake two and make dinner and dessert!

Caroline's blog is beautiful and inspired by travel. Her recipes are organized by her inspirations, and many I share with her, so I am in love!

Another lead is 20 Acorn Squash Recipes from Country Living. Both of these sites have a lot of distracting ads, so this is the ad-free jist of it if you don't like the link:

1. Stuffed with spiced mexican beef (garlic, onion, cumin, cayenned pepper), rice and beans. Garnish with cilantro, fresh tomato, grated cheese and green onion.  Serve with avocado, tomato, or green salad.
2. Bake sweet: maple butter and pecans (blue cheese sparingly if desired).
3. Roast in crescents (Microwave whole squash 4 minutes to make easier to cut, then half and cut 1/2 inch slices and bake, brushed with oil, at 375F for 20-25 minutes), and serve with cranberries, goat cheese and a balsamic glaze (reduce 1/2 cup vinegar to 1 T glaze). Sprinkle with rosemary, salt and pepper to taste.
4. Curried coconut squash soup. Saute 1 onion and 1 carrot. Add 1roasted squash, half a diced apple, 1 t ginger, 1 t turmeric, 14 oz of coconut milk, 1 1/2 cup water, 1/2 tsp salt and 1/4 tsp pepper.
5. Stuffed with wild rice, sausage and cranberry and served as "boats"! Prepare rice and sausage, and add to sautéd onion and garlic. Mix in dried cranberries, pecans and parsley, and season to taste. Bake at 400F for 10 minutes until heated through.
6. As another vehicle, this time for spinach parmesan artichoke dip.
7. Drizzled with maple-bacon and rosemary.
8. Stuffing on your choice. (In this case: leek, Swiss chard, garlic, breadcrumbs, raisins, pine nuts and feta.) Buttery spiced brussel sprout dressing or turnip carrot bake works too!
9. Puree with pear, ginger, sage, allspice and cream,  and serve with sugar and butter glazed almonds.
10. Make it paleo: onion, garlic, sausage, coconut oil, apple, spinach, rosemary and thyme.
11. Roast as a crescent snacks with parmesan and garlic salt.
12. Gratiné: Brown sausage with onions and red peppers, and bake covered in shredded cheese.
13. Filled with cranberry walnut quinoa stuffing. I don't think I'd bake this, but just serve warm. Make quinoa in broth, sauté with onion, garlic, and finely chopped mushrooms. Season with sage and thyme, salt and pepper.
14. Breakfast food!(?) Fill with granola, yogurt and sprinkle with dried fruit and seeds.
15. Roast in patatas bravas size with rosemary and garlic, and serve like home fries. Stongly suggest, as with potatoes, to boil briefly, then roast for best results. 475F 10-20 minutes until golden.
16. Lasagne!
17. Mushroom and quinoa stuffing with pomegranate and fresh basil and balsamic vinegar garnish!
18. Roasted apple onion acorn soup. Roast even chunks in a pan at 400 F 30-40 minutes. Blend with 2 cups stock. Quick and easy!
19. Gnocchi! This gets my daughter's vote today on Election Day and led me to Caroline's cooking.  1 lb of potato=1 lb of squash, 1 egg, 1 cup flour. Roll and boil or flash freeze separately.
20. Molasses cookies

I'd better go make some lunch now! Turning on the oven to roast that squash!