Well, as promised, here is the recipe for the Frog Bellies ((raisin-filled turnovers/cookies)) -- still haven't made these, but it's in the works for my ten-year-old son who loves raisins... AND cookies!
Frog Bellies
Ingredients:
Pastry/Dough -
1 cup/250ml softened butter
1 cup/250ml granulated white sugar
1 cup/250ml brown sugar
2 eggs
2 tsp./10ml vanilla extract
5-1/2 cups/1375ml all-purpose flour
2 tsp./10ml cream of tartar
1 tsp./5ml baking soda
1 tsp./5ml salt
1 cup/250ml full fat sour cream (14% butter fat)
Filling -
3 cups/750ml Thompson raisins
1 cup/250ml granulated sugar
2 Tbsp./30ml all-purpose flour
1 cup/250ml water
2 Tbsp./30ml lemon juice
Make filling by combining all ingredients in a medium saucepan and bringing to a boil over medium heat, stirring constantly. Reduce heat and simmer 10 minutes. Remove from heat and set aside to cool to room temp.
Preheat oven to 350 F/180 C. For dough, cream butter with both sugars, beating in eggs and vanilla until light and fluffy. Combine dry ingredients in a separate small bowl. Add alternately to butter/egg mix with sour cream, beginning and ending with the addition of dry ingredients.
Roll out dough on lightly floured surface to 1/8" - 4mm thickness. Cut rounds using a floured glass or 2-1/2" round cutter. Place a rounded teaspoon/5ml filling on top of each round, cover with a second round and crimp edges all around with the tines of a fork, as for pie crust edges. Bake 12-15 minutes.
Note: can be drizzled with a glaze of icing sugar mixed with a few drops hot water and lemon, or your favourite flavouring: vanilla, almond extract etc.; or allow to cool and try dusting with sifted icing sugar.
ENJOY!
Tuesday, October 26, 2010
Saturday, October 23, 2010
I Am Machine!
Winter is sneaking up on us here on the prairies! It is always an adjustment for me to start wearing socks, a jacket etc. - brrrrrr.... On the work side, I am continuing to have long days, hectic times at work, but I am feeling quite positive that these extra efforts will begin to pay dividends.
Comfort Foods
Over the past 3-4 weeks, as I have dreamed of enjoying a little down time and have tried to adjust to the cooler weather, I have been clipping recipes here and there -- there are always lots of recipes circulated close to Thanksgiving. But I have either been too busy, or too tired, ((... or BOTH!)) to make anything!
I did find some interesting raisin-filled cookies called "Frog Bellies" - gross name, but my little dude LOVES raisins, so I may have to bake some! I have also had a craving for scones and tea - either Earl Grey or Orange Pekoe tea, mmmm.... piping hot :) It is always nice to fill the house with the aroma of some homemade baked goods or soup -- it usually draws my young adult daughters out of the woodwork too, which is nice.
Sugar 'n Spice Factor
Today I am taking it easy - just recharging the batteries and doing a few things around the hacienda. I think I will satisfy my cravings with some Chai Tea - it is easy to make and satisfies that need for sugar and spice, and for something hot and slightly sweet too - not to mention, the "tea factor"! Here is my method to prepare delightful, piping hot Chai for two, because everything you share tastes so much better... Frog Bellies update to follow; cheers!
Chai Spice Tea for Two
Ingredients:
4 Tbsp. Chai Spice loose tea or 3 tea bags ((I prefer loose))
3 cups hole milk or plain soy milk
2 tsp. honey
2 cinnamon sticks and dash nutmeg for garnish ((optional))
Method:
Place the milk, honey and tea in a small saucepan and turn to medium-low heat, stirring constantly. NOTE: If you are using loose tea, place the tea in a tea ball or tie it in a small piece of cheesecloth. You can also place the tea in loose, it just means you will need to strain the tea at serving time.
Bring the tea mixture to a simmer, and continue to simmer for about 7 minutes. Do not allow the mixture to boil - reduce heat if necessary. Pour tea into two large mugs, sprinkle with nutmeg and place one cinnamon stick in each mug as a stir stick/garnish.
Hope you will try and enjoy xo.
Comfort Foods
Over the past 3-4 weeks, as I have dreamed of enjoying a little down time and have tried to adjust to the cooler weather, I have been clipping recipes here and there -- there are always lots of recipes circulated close to Thanksgiving. But I have either been too busy, or too tired, ((... or BOTH!)) to make anything!
I did find some interesting raisin-filled cookies called "Frog Bellies" - gross name, but my little dude LOVES raisins, so I may have to bake some! I have also had a craving for scones and tea - either Earl Grey or Orange Pekoe tea, mmmm.... piping hot :) It is always nice to fill the house with the aroma of some homemade baked goods or soup -- it usually draws my young adult daughters out of the woodwork too, which is nice.
Sugar 'n Spice Factor
Today I am taking it easy - just recharging the batteries and doing a few things around the hacienda. I think I will satisfy my cravings with some Chai Tea - it is easy to make and satisfies that need for sugar and spice, and for something hot and slightly sweet too - not to mention, the "tea factor"! Here is my method to prepare delightful, piping hot Chai for two, because everything you share tastes so much better... Frog Bellies update to follow; cheers!
Chai Spice Tea for Two
Ingredients:
4 Tbsp. Chai Spice loose tea or 3 tea bags ((I prefer loose))
3 cups hole milk or plain soy milk
2 tsp. honey
2 cinnamon sticks and dash nutmeg for garnish ((optional))
Method:
Place the milk, honey and tea in a small saucepan and turn to medium-low heat, stirring constantly. NOTE: If you are using loose tea, place the tea in a tea ball or tie it in a small piece of cheesecloth. You can also place the tea in loose, it just means you will need to strain the tea at serving time.
Bring the tea mixture to a simmer, and continue to simmer for about 7 minutes. Do not allow the mixture to boil - reduce heat if necessary. Pour tea into two large mugs, sprinkle with nutmeg and place one cinnamon stick in each mug as a stir stick/garnish.
Hope you will try and enjoy xo.
Monday, October 11, 2010
Thank You! Thank You!
The last few days have been amazing! Summer-like temps sure have helped to take the pressure off -- and what a treat for all those out visiting for the Thanksgiving long weekend; the leaves are copper, gold and russet and we have been treated to some incredibly beautiful sunrises and sunsets - WOW :)
Abundant Goodness
I am "recovering" today after a wonderful house-full of family and friends yesterday -- good time was had by all and there is still so much turkey, trimmings etc left today. Whoa! Back to Atkins style eating plan this week, that's for sure! Can only hide in the stretchy pants for so long LOL! Actually -- feeling energized and smiling to myself at the fun we shared. A surprise treat to see my oldest Sister and her hubby -- they drove over two hours to join our festivities; so awesome!
Mmmm...
While I am reflecting on the joys of traditional foods and great company, here is my acorn squash recipe for you to enjoy in moderation ((Oh yeah... really high fat, but so tasty!!)).
I received this recipe from a girlfriend a number of years ago -- I was told the source was the famous Best of Bridge recipe book series. I couldn't believe how incredible it tasted -- very addicting, so I only make it every other Thanksgiving. Hope you will try and enjoy this fall or winter when you have a house full of guests. It freezes well too, so if you have better self control than my family, you could easily make one recipe and portion it out for a few "treat meals" over the winter months.
Can't Believe This is Squash!!!
1 large acorn squash
1 large cooking onion
3/4 cup butter ((divided use))
salt and pepper to taste
1 can Campbell's cream of chicken soup
1 cup sour cream ((full fat or reduced fat))
1 cup coarsely grated carrot
1 package Stove Top Stuffing for turkey ((or chicken))
Method:
Saute the onion in 1/4 cup of the butter until tender and clear - do not brown. Meanwhile bake or microwave the squash -- to bake, cut in half, scoop out seeds and place squash cut-side down on a foil lined baking sheet or roasting pan; bake at 350 degrees Fahrenheit for approximately 40 minutes -- squash will be easily pierced with a sharp knife when tender. To microwave, cut in half, scoop out seeds and place face down on a microwaveable platter. Cook on high for approximately 7-8 minutes; allow to stand for 5 minutes.
Once squash is cool enough to handle, cut halves in eighths and cut flesh away from the rind. Cube and set into a 3 quart baking dish. Stir in sauteed onion, carrots, sour cream and soup; add dash of salt and pepper and stir well to combine all ingredients in your baking dish.
Combine remaining 1/2 cup of butter with the package of Stove Top stuffing. Spread this mixture over top of the squash mix in your baking dish. Pat down slightly. Bake at 350 degrees Fahrenheit, uncovered for 40 minutes. Top should be golden brown. To keep warm until serving time, reduce heat to 150 degrees, cover with foil to maintain moisture.
You will just go "mmmmmmm..... Oh my God...mmmm...." when this hits your taste buds - guaranteed! Hope you will try and enjoy in the best of health; xo!
Abundant Goodness
I am "recovering" today after a wonderful house-full of family and friends yesterday -- good time was had by all and there is still so much turkey, trimmings etc left today. Whoa! Back to Atkins style eating plan this week, that's for sure! Can only hide in the stretchy pants for so long LOL! Actually -- feeling energized and smiling to myself at the fun we shared. A surprise treat to see my oldest Sister and her hubby -- they drove over two hours to join our festivities; so awesome!
Mmmm...
While I am reflecting on the joys of traditional foods and great company, here is my acorn squash recipe for you to enjoy in moderation ((Oh yeah... really high fat, but so tasty!!)).
I received this recipe from a girlfriend a number of years ago -- I was told the source was the famous Best of Bridge recipe book series. I couldn't believe how incredible it tasted -- very addicting, so I only make it every other Thanksgiving. Hope you will try and enjoy this fall or winter when you have a house full of guests. It freezes well too, so if you have better self control than my family, you could easily make one recipe and portion it out for a few "treat meals" over the winter months.
Can't Believe This is Squash!!!
1 large acorn squash
1 large cooking onion
3/4 cup butter ((divided use))
salt and pepper to taste
1 can Campbell's cream of chicken soup
1 cup sour cream ((full fat or reduced fat))
1 cup coarsely grated carrot
1 package Stove Top Stuffing for turkey ((or chicken))
Method:
Saute the onion in 1/4 cup of the butter until tender and clear - do not brown. Meanwhile bake or microwave the squash -- to bake, cut in half, scoop out seeds and place squash cut-side down on a foil lined baking sheet or roasting pan; bake at 350 degrees Fahrenheit for approximately 40 minutes -- squash will be easily pierced with a sharp knife when tender. To microwave, cut in half, scoop out seeds and place face down on a microwaveable platter. Cook on high for approximately 7-8 minutes; allow to stand for 5 minutes.
Once squash is cool enough to handle, cut halves in eighths and cut flesh away from the rind. Cube and set into a 3 quart baking dish. Stir in sauteed onion, carrots, sour cream and soup; add dash of salt and pepper and stir well to combine all ingredients in your baking dish.
Combine remaining 1/2 cup of butter with the package of Stove Top stuffing. Spread this mixture over top of the squash mix in your baking dish. Pat down slightly. Bake at 350 degrees Fahrenheit, uncovered for 40 minutes. Top should be golden brown. To keep warm until serving time, reduce heat to 150 degrees, cover with foil to maintain moisture.
You will just go "mmmmmmm..... Oh my God...mmmm...." when this hits your taste buds - guaranteed! Hope you will try and enjoy in the best of health; xo!
Sunday, October 3, 2010
Beginnings
Why am I always up at the crack of dawn and also pushing to stay up as late as I can? The two don't seem to work together, but I long as I can remember -- even as a young child -- I have been a bit of a limit-pusher! I love the peace and quiet of the morning, watching my world slowly come to life -- sometimes softly and subtly like a dusky flower opening and sometimes with brilliant "Happy New Year" flare and colour. I also love the enchantment of the late hours, fighting to harness every ounce of matter and detail I can out of each and every wakeful minute, second, nanosecond...
NEW-ness!!!
I think what I crave and appreciate are new beginnings; the opportunity that is innate within each moment of every new day. Each sunrise represents a fresh start, the chance to do and to be my best, to learn and to grow, and to be a positive influence for all those I encounter.
I am thankful that I do not naturally tend to harbour any ill-feeling -- my natural way is to release it and move forward. I cannot imagine, and do not even want to consider, what it must be like to carry forward a dark boulder of vengeance on my shoulders; allowing it to grow mightier and more wieldy with each passing hour. Or what it would be like draw pleasure from harming or frustrating others. Why? What is the point?
Brightness and Light
Our winters are very long on the Canadian prairies and by nature of the time spent cloaked in sparking white snow and ice, they are well-suited to personal introspection.
Autumn, as our transition into the longer winter season, has a sense of winding down -- it is a glorious but elegant procession into the pure white time of light and enlightenment. My focus this winter will be on that purity of thought and purpose as it extends to all aspects of my living and being and also my interactions with others.
The genuine smile freely offered, the intention for well-being for all humanity, a helping hand when it is not solicited or expected, assumption of goodness in others, appreciation for ability and opportunity, and the wondrous miracle of being a vessel who can bring forth a bit of beauty and light by so choosing.
NEW-ness!!!
I think what I crave and appreciate are new beginnings; the opportunity that is innate within each moment of every new day. Each sunrise represents a fresh start, the chance to do and to be my best, to learn and to grow, and to be a positive influence for all those I encounter.
I am thankful that I do not naturally tend to harbour any ill-feeling -- my natural way is to release it and move forward. I cannot imagine, and do not even want to consider, what it must be like to carry forward a dark boulder of vengeance on my shoulders; allowing it to grow mightier and more wieldy with each passing hour. Or what it would be like draw pleasure from harming or frustrating others. Why? What is the point?
Brightness and Light
Our winters are very long on the Canadian prairies and by nature of the time spent cloaked in sparking white snow and ice, they are well-suited to personal introspection.
Autumn, as our transition into the longer winter season, has a sense of winding down -- it is a glorious but elegant procession into the pure white time of light and enlightenment. My focus this winter will be on that purity of thought and purpose as it extends to all aspects of my living and being and also my interactions with others.
The genuine smile freely offered, the intention for well-being for all humanity, a helping hand when it is not solicited or expected, assumption of goodness in others, appreciation for ability and opportunity, and the wondrous miracle of being a vessel who can bring forth a bit of beauty and light by so choosing.
Subscribe to:
Posts (Atom)
