Wednesday, November 30, 2011

Shortbread Cookies

This is Marie's recipe and Cory's favourite Christmas cookie.

1 lb butter
1 cup icing sugar
4 cups flour, less 8 tsp
8 tsp cornstarch

Cream butter until very light.  Add icing sugar and cream well.  Add remaining ingredients.  Knead for 5 - 10 minutes until dough does not stick to counter top.  Roll out and cut with cookie cutters or roll into small balls and squash with a floured fork.

Bake at 350F for 8 - 10 minutes for cut outs and 10 - 12 for the ball shapes.

Saturday, November 19, 2011

Chocolate-Striped Cookies

When I worked at Southern Stationers, several Christmases in a row, three of us would get together and bake for 6 hours straight.  Each of us would take home a third of a batch of 10 or more holiday treats.  One year, I tried out a new recipe.  It was a hit.

Beat until smooth:
½ cup butter
½ cup margarine
1 cup sugar
½ t baking soda

1 egg
2 T milk
1 t vanilla

Mix or Knead in:
3 cups all purpose flour

Divide dough in half.
To one half knead in :
1/3 cup semisweet chocolate, melted
½ cup pecans

To other half knead in:
½ cup mini chocolate chips
¼ t almond extract

Divide both doughs in half again.  Line the bottom and sides of a loaf pan with plastic wrap.  Press one half of the chocolate dough evenly into the bottom of the pan.  Layer in the vanilla, the other chocolate and the last vanilla to form four flat even layers.  Invert pan to remove dough and peel off plastic wrap.  Cut dough in half or thirds lengthwise depending on how big a cookie you want then slice into ¼ inch strips.  Place cookies on a sheet and bake for 375F for about 10 minutes.

This is a freezer-friendly dough.

Wednesday, November 9, 2011

Pulled Pork

I am posting this prematurely.  We've only made it once but Cory said I should post it.  He absolutely loved it.

On the outset, it might appear that this is an expensive meal - the ingredients are going to cost at least $12 BUT this made for meals on 5 occasions so . . . that makes it infinitely affordable.  

Originally from, the author says these are great frozen in buns, tightly wrapped in saran.

Toss into a crock pot and cook on low for 8 hours

2 sliced onions
1 cup ginger ale
1 pork shoulder (4 lbs or so)

At the 8 hour mark, strain liquid out and discard.  Remove meat and shred with forks.  Put onions and meat back into the pot, add:

1 bottle (approx 18 oz) of your fav BBQ pork sauce.  (ours was peppercorn and brandy)

Mix, cook on low for another hour or two.

Serve on buns.

Sunday, November 6, 2011

Beef Stroganoff

This is yet another recipe that I have fond memories of from my youth.  It is my go-to recipe whenever a roast beef meal happens the previous night.  I have made 2 minor modifications to Mum's recipe so sisters be warned.

I have happy memories of this dish when Joel lived with us on 20th Avenue.  He would get his mother's fabulous leftovers from her catering jobs.  Those made for delicious stroganoffs.  Rumour has it Montreal Steak Spice takes a roll in her roast flavour profile . . .

1 sliced onion
1 can of sliced mushrooms, drained


Remainder of last night's roast cut into strips
Salt & Pepper

When beef is warmed through, add:

½ - 1 cup sour cream
1 T Dijon mustard

Stir through, serve with egg noodles and peas.

Friday, November 4, 2011


These pancakes are light and fluffy and so fast to put together.  This recipe is originally from At Home in the Kitchen with a few slight modifications.

Mix together:

1 cup buttermilk
2 T oil
1 t vanilla
1 egg
1 c flour
½ t baking soda
1 t baking powder

Thursday, November 3, 2011

Chicken Pot Pie

This recipe is from two sources:  The biscuit top is from Alison - she first made it for me while she was living with us.  The bottom is from Judy - At Home in the Kitchen with a couple of slight modifications.

3/4 cup whole wheat flour
3/4 cup white flour
2 tsp sugar
1 1/4 tsp baking powder
1/2 tsp baking soda
1 tsp dried thyme
1/2 tsp rosemary
1 1/2 tbsp cold butter, cut into pieces
1 cup buttermilk or sourmilk
1 tbsp canola oil

Melt butter in large saucepan over low heat.  Blend in flower and seasonings, stirring until smooth.  Gradually add milk, wisking until smooth.  heat boiling, stir until thickened.

¼ c margarine
5 T flour
1 T chicken bouillon
1/4 t pepper
1/2 t thyme
1 t rosemary
3 c milk

In the microwave, cook veggies until just soft.  Keep water.

½ c water
1 c chopped carrots
½ c chopped celery
½ c chopped onion

Stir into sauce:

3 c cubed chicken or turkey
½ c frozen peas

Pour into greased 9 x 13 baking dish

350F 35 - 40 minutes

Pumpkin Cake

I originally got this recipe from a friend at church, Leslie.  She brought it for a potluck.  Although this dessert maintains a cake-like shape, it has a texture closer to pudding.

Blend the following ingredients & pour into a 9 x 13 pan.

1 lg can pumpkin puree
1½ t cinnamon
¾ t ginger
½ t nutmeg
½ t allspice
4 slightly beaten eggs
1 can evaporated milk
¼ t salt
1½ c sugar

Mix together and crumble over the pumpkin mixture:

½  margarine, melted
1 yellow cake mix

Bake 350F for 45 min.  Serve with ice or whipped cream.

Pasta Carbonara

We have this at least once or twice a month.  It's so quick.  Put your pasta on to boil when starting the onions.  They will be ready to serve at the same time.  I originally got this recipe off

Pre-cooked bacon or ham
1 onion, chopped
2 cloves of garlic, minced
1 can evaporated milk
1 lb spaghetti or linguine
1/3 c Parmesan cheese
3 T chopped fresh parsley

Cook pasta as per usual.

Saute onion and garlic until softened (use bacon fat if you just cooked it).  Stir in evaporated milk.  ring to a boil; reduce heat and simmer 5 minutes.  Add bacon or ham, heat through

Drain pasta and return to pot.  Stir in sauce, cheese, parsley.


Strawberry Shortcake Tea Biscuits

Apparently, most of the world knows strawberry shortcake with an actual cake base.  I know mine with a tea biscuit.  During the summer, this is occasionally supper with whatever fruit is available.  And whipped cream of course.

2 c flour
1 T baking powder
½ t salt
3 T sugar
½ c butter
2/3 - ¾ c milk or cream

Bake at 400F

Wednesday, November 2, 2011

Bishop's Bread

This is one of my favorite treats from childhood.  Although I only remember eating this as a breakfast food, it would make an amazing coffee cake.

1 1/4 cups flour
1 cup whole wheat flour
1 cup brown sugar
1/2 tsp cinnamon
1/2 cup margarine
(Mix together until it all crumbles together, separate approx 1/2 to 3/4 cup, set aside.

1/2 tsp baking soda
1 tsp baking powder
(mix into the crumble)

1 cup buttermilk (or reg milk and vinegar)
1 egg
(beat together)

Pour into a loaf pan, or as I remember it, into a 9" round pan, pour the separated crumble over top.

Bake at 350F for approx half an hour.

Italian Sausage Spaghetti Sauce

This recipe is originally from "Once A Month Cooking"

1 lb bulk Italian sausage (mild)
1 lb hamburger 
1-1/2 cups finely chopped onion
12 oz tomato paste
84 oz diced / pureed tomatoes
2 cups water
1 T minced garlic
4 bay leaves
2 T sugar
1 T dried basil
2 t oregano
1 T chopped fresh parsley
2 t salt

Brown the sausage and onion (drain fat), add the rest, bring to boil, reduce heat, simmer for an hour.

This makes a lot of sauce.  Approx 9 cups. 

Skinny Pancakes

This is a family recipe.  I have many a memory attached to these so yummy "crepes":  standing at the stove minding all the pans at once, watching Dad roll his precisely (he folds his in half before he rolls), wondering if having yet another pancake is a good idea . . .

1 cup cottage cheese
4 eggs
1/2 cup flour
1/4 tsp salt
1/2 cup milk
2 T oil
1/2 tsp vanilla

In a hot pan (or three) pour a dollop of the batter, then tip the pan to spread it out into a thin layer (like a crepe).  Flip when all the bubbles have popped and the edges are turning brown.  The second side needs very little time so watch carefully.

You can eat these with jam or margarine, just spread a thin layer over the pancake, then roll into a cigar.  Eat by cutting off half an inch at a time.

I adore these pancakes.  They taste absolutely fabulous.  I don't usually add anything to them, just roll and inhale.  

Italian Seasoning

This is originally from Company's Coming Gifts From the Kitchen

If you use whole rosemary and thyme (not powdered) make sure to make use of your mortar and pestle.

1 T ground savoury
1 T dried rosemary
1 T dried thyme
1 T dried oregano
1 T dried basil
2 t ground sage
2 t dried marjoram
1 t dried crushed chilies

Grandma's Hamburger Helper

Grandma used to make this when I lived with them in Outlook. I've made it ever since.

1) Brown some ground beef, drain (1 - 1½ lbs)

2) Add diced onions and celery

3) Stir in a can of diced tomatoes

4) Add water (I usually fill the tomato can as a measurement)

5) Dump in some of your favorite pasta. 

6) Bring to a boil then simmer until the pasta is done.

7) Stir in a package of onion soup mix 

8) Grate in some cheddar cheese

9) Stir

10) Serve 

Easy Time Holiday Squares

This is a recipe from a cookbook I put together where I worked several years ago. We were raising money for the food banks. It's well received and gone quickly whenever I make it. It's also super fast to do.

1 c margarine / butter
1½ c sugar
4 eggs
1 T lemon juice
2 cups flour
pie filling
icing sugar
Cream butter and sugar together until fluffy. Add eggs one at a time, beating well after each egg. Add lemon juice, then flour. Pour into well greased and floured cookie sheet. Mark roughly into squares. Dollop pie filling into the centre of each of the squares. Bake for 30 minutes at 350F. While still warm, sift icing sugar over the squares. Will freeze well.

Balsamic Angel Hair Pomodoro

I found this recipe shortly after I went on mat leave with Rebecca. Regis & Kelly were having some kind of contest that was being judged by famous chefs like Emeril. One of the top 5 was this recipe, which the contestant called Chicken Ben Conti. She named it after a football player, I think. A stupid name for an amazing dish.

4 - 5 vine tomatoes, seeded & diced
10 basil leaves, shredded or cut or whatever
1 red onion, diced
4-5 cloves of garlic, minced
1/3 c balsamic vinegar
5-6 strips of cooked bacon, chopped up
1 lb chicken breasts, cut in to nugget sized pieces
2 eggs, beaten
1 cup flour
2 Tbsp Italian seasoning
½ pkg of angel hair pasta

• Mix tomatoes, basil & vinegar in bowl
• Saute onion and garlic in olive oil, add to tomatoes
• Mix flour and Italian seasoning
• Dip chicken into beaten egg, then dredge in flour
• Start water boiling for pasta
• Fry chicken in a little olive oil until done, then set aside. Cover in foil or place in warm oven.
• Warm up bacon in frying pan
• Add tomatoes mixture to the bacon at the same time that you add the pasta to the water. They both want to be cooked for about 3 minutes.
• Drain angel hair, add to tomatoes, turn up the heat a bit and give 'er a couple more minutes. Toss well.
• Sprinkle Parmesan over the chicken. Serve the chicken on top of the pasta.

Tried and True: Introduction

This is going to be a resting place for all my favourite recipes.  I'm not attempting to be a food blogger.  I simply want all the gooders at my fingertips.  Perhaps this will help me in my quest to start menu planning . . .