Baking Archives - Keeping With The Times

Cream Cheese and Hazelnut Cookies

December 11, 2017 by Barb 13 Comments

Cream cheese and hazelnut cookies people! Need I say more?

PLUS!! I dipped them in melted chocolate and AGAIN in hazelnuts. OMGoodness.

All I can say is ’tis the season (and maybe if you get out for that daily walk it won’t seem so … so … scandalous ;)

Cream Cheese and Hazelnut Cookies

Ingredients

4 cups all-purpose flour
1 tsp salt
1 pound butter, softened
6 oz cream cheese, softened
1 1/4 cups sugar
2 Tbsp plus 1/2 tsp vanilla
1 1/2 cups hazelnuts, toasted and chopped fine
1 cup hazelnuts, chopped very fine (to roll logs in)

Instructions

Sift together flour and salt. Cream butter and cream cheese on medium until pale and fluffy, about 2 minutes. Mix in sugar and vanilla. Reduce speed to low and add flour mixture. Mix until just combined (do not over mix). Mix in toasted hazelnuts.
Divide dough into two equal amounts and shape each piece into an 8 1/2 inch long log (about 2 inches in diameter). Roll each log in 1/2 cup finely chopped hazelnuts.Wrap each log in parchment and freeze until firm, about 30 minutes.
Preheat oven to 350 degrees with racks in upper and lower thirds. Remove one log from freezer. Cut log into 1/4 inch thick rounds. Transfer to baking sheets.
Bake, switching positions of sheets and rotating halfway through, until cookies are golden around the edges, 18 - 20 minutes. Transfer to wire racks; let cool. Repeat the process with remaining dough using cooled cookie sheets.

Notes

Recipe adapted from Martha Stewart

Rosemary Windfall (and what to do with it:)

March 31, 2017 by Barb 4 Comments

When you’re in Arizona and the landscapers arrive and start shearing all the rosemary shrubs, you go and get it and you take photos of it! Then you spend all day cooking, baking, and creating!

… you put it into little pots and squish the needles and revel in the scent of it all.

If I’m jealous of any plants growing in Arizona, it would be Rosemary. These shrubs grow with abandon in parking lots and alongside curbs. It’s all I can do to not go around snipping it wherever I go but of course these shrubs are not wild, they’re used in landscaping which means I cannot take it :(

Rosemary is a tender evergreen perennial (grown in most areas of Canada as an annual.) However, I bring my pots inside in autumn and keep it as long as I can, which is usually until after Christmas.

So what do I do with Rosemary?

Apart from loving it’s beautiful form in my garden pots (I prefer the upright variety) I cook and bake with it. I also bathe in it … see my post Spa Day

One of my favourite recipes is Rosemary Thyme Shortbread

You could also try my scrumptious Roasted Garlic, Onion, Raspberry, Rosemary Jam … which would be stupendous served with these crackers :)

And lastly, a few years ago I wrote a post on How to Care for a Fresh Rosemary Plant if you care to take a peek!

It has been a long and difficult week for our family so Five Things Friday will continue next Friday (hopefully.)

Thank you all for being here!

Poppy Seed Chiffon Cake

March 22, 2017 by Barb 16 Comments

I learned how to make a poppy seed chiffon cake early in my married life, and it’s amazingly easy. It began one day (many years ago) as I was watching my Mom make one, and I commented that I could never make a chiffon.

She immediately shot back of course you can and started to explain the why and how of separating the eggs, and the importance of not letting any egg yolk end up with the egg whites in order to achieve a fluffy and perfect meringue.

Mom was so convinced I could do it, so, right then and there I was convinced! Ah, the power of someone believing in you … .

Now with Easter fast approaching I think this would be a great addition to any meal plans you may have.

NOTE: I separate one egg at a time, letting the white fall into a bowl and placing the yolk in another bowl. If there’s any trace of yolk in the white, I discard the white and start over. If it’s yolk-free, I transfer to a clean medium mixing bowl.

Poppy seed cakes can tend to be a bit dry if overcooked so you really have to watch it (also make sure to smother it in whipped cream before serving ;)

Poppy Seed Chiffon Cake

First of all, if you don't have an angel food tube pan with a removable bottom ... get one ... I found one at Superstore for less than $10.00. Have all ingredients at room temperature, about 70F. Preheat oven to 325F. Have an ungreased 10-inch tube pan ready.

Ingredients

7 eggs, separated
1/2 tsp cream of tartar
1 cup water
1/2 cup poppy seeds
2 cups flour
1 1/2 cups sugar
1 tbsp baking powder
1 tsp salt
1/2 cup oil
2 tsp vanilla
1/4 tsp baking soda

Instructions

Soak 1/2 cup of poppy seeds in 1 cup of boiling water. Let cool to lukewarm.
Preheat oven to 325°F. Using medium speed of an electric mixer, beat egg whites until foamy. Add cream of tartar and continue beating until stiff peaks form; set aside.
Sift flour, sugar, baking powder and salt into a bowl. Using a spoon, make a well in centre of flour mixture. Add slightly beaten egg yolks, oil, vanilla, and baking soda. Beat until smooth (I use a whisk).
Gently fold flour mixture into beaten egg whites. Pour batter into an ungreased 10 inch tube pan.
Bake for 50 minutes until top springs back when lightly touched.
Invert pan (I use a small glass to set it on).
Let the cake cool upside down for 1 1/2 hours until completely cooled and set.
Slide a thin knife around the cake to detach it from the sides and the centre of the tube. Pull the tube up, to lift the cake from the pan. Slide the knife under the cake to detach it from the bottom.

Since then I’ve made dozens of chiffons … one of my favourites being my Lemon Chiffon Cake which you may want to try!

Mincemeat Blender Muffins

December 26, 2016 by Barb 8 Comments

Here’s an amazing way to use leftover mincemeat you may have purchased for pies for the holidays. This is an old recipe of my Mom’s, and a bit of an unusual one at that. The whole orange and peel are thrown in … sounds kind of weird, but I can tell you that these muffins are pretty scrumptious.

After a good whirring in the blender, the orange and the mincemeat virtually disappear – and you are left with an aromatic, slightly spicy, moist muffin. Definitely worth a try!

Aren’t these little measuring cups just the sweetest? My oldest daughter gave them to me years ago (from Pier One). They make being organized quite a bit more fun!

Mincemeat Blender Muffins

Ingredients

Muffins

1 whole, unpeeled orange, cut into quarters
1/2 cup orange juice
1/2 cup mincemeat
1 egg
1/2 cup cold butter
3/4 cup sugar
1 cup white flour
1/2 cup whole wheat flour
1 tsp soda
1 tsp baking powder
1/2 tsp salt
*1/2 cup raisins

Cream Cheese Frosting

8 oz package cream cheese
2 tablespoons butter
1-2 tablespoons cream (until desired consistency is reached)
2 1/2 cups icing sugar
2 teaspoons vanilla
Beat well.

Instructions

Sift flour, soda, baking powder and salt into a medium bowl.
Blend whole orange in blender, add juice, mincemeat, egg, cold butter, and sugar. Blend very well. Add to flour mixture and mix well.
*Add 1/2 cup raisins after all other ingredients are blended.
Bake at 400 degrees for 15 minutes.

If you feel like making your own mincemeat, check out this recipe by my daughter at A Pretty Life.

Enjoy!

Butter Tart Slice

December 12, 2016 by Barb 3 Comments

This Butter Tart Slice is an amazing alternative to making individual butter tarts and I highly recommend trying it.

A quick and easy recipe that comes in handy when you’re having company for the weekend, and is especially great for Christmas. It’s a real favourite at our house!

I just made this one to take to our daughter’s for Christmas because it’s a great make-ahead and freezes beautifully. I could hardly stop myself from nibbling those yummy chewy edges before I wrapped it up and put it in the freezer, but no, I sipped that tea all by itself :)

So here you are … you can thank me later :)

Butter Tart Slice

Ingredients

Crust

2 cups flour
1/4 cup white sugar
1 cup butter
pinch salt

Filling

1/4 cup butter
3 eggs, beaten
2 cups brown sugar
1 Tbsp baking powder
Pinch salt
3/4 cup coconut
1 tsp vanilla
1 cup raisins
1/4 cup currants
3 tsp flour
1 cup chopped pecans or walnuts

Instructions

To make crust, combine first four ingredients and press into 9" by 13" pan.
To make filling, melt butter, place in large bowl.
Whisk in eggs, then add remaining ingredients, blending well with a wooden spoon.
Pour over crust.
Bake at 350 degrees for 35 minutes.

5 Christmas Cookie Recipes You’ll Love

December 7, 2016 by Barb 1 Comment

Today I have a roundup of Christmas cookie recipes that, in the last few years, have become family favourites around here.

First up are these beautiful Hazelnut Star Cookies. This is the third year I’ve made them and they are irresistible:

I think I must be a real fan of hazelnuts because 3 out of 5 Christmas cookies polled have hazelnuts :)

Cream Cheese and Hazelnut Cookies
Hazelnut and Chocolate Pinwheels
Chocolate Truffle Cookies

Oh ha! I don’t have five cookie recipes! but I do have a Naked Cake with Peppermint Bark and Mascarpone Buttercream (please don’t hate me ;)

Naked Cake with Peppermint Bark and Mascarpone Buttercream

December 28, 2015 by Barb 11 Comments

I’m almost sure there is nothing more decadent than this Naked Cake with Peppermint Bark and Mascarpone Buttercream!

And bonus! It’s easy to make and would be perfect for your next dinner party …
Have you heard of naked cakes? I first became aware of them on Instagram (where else) but I’ve since started a Pinterest board here.

The whole idea has, for me, ignited a sense of fun and adventure in baking cakes once again.

I personally dislike icing cakes simply because I’m not good at it. But these naked cakes use minimal icing and focus on the decorations. I’ve seen everything from cookies to popcorn to donuts piled on top—how fun is that!? and easy!!

For this one, I used peppermint bark I already had, but topped the cake with delicious peppermint bark cookies I found at Williams-Sonoma (they were literally the icing on the cake!)

I think part of the charm of this “naked” style is the perfect shape of the cake, so I purchased specialty cake pans for a more evenly baked result, and I think they are worth every penny. The cakes also came out of the pan like magic … and no, Williams-Sonoma has not sponsored this post ;) it’s just me folks!

After removing cake from pans, try to brush away as many crumbs as possible. You can see that I didn’t succeed in brushing them all away, but it still worked fine.

Place the first layer on a cake stand, cover with icing, and sprinkle with crushed peppermint:

Place second layer on top:

Finish icing the cake then stick broken pieces of bark along the bottom. Top with chocolate covered peppermint cookies, and sprinkle with crushed peppermint. My only warning here is to not eat too much bark …

So here’s the recipe! Enjoy!

Naked Cake with Peppermint Bark and Mascarpone Buttercream (if you dare)

Naked Cake with Peppermint Bark and Mascarpone Buttercream

Ingredients

Cake

1 package Dark Devils Food Cake Mix
1 3-ounce package instant chocolate pudding mix
1 cup sour cream
1/2 cup cooking oil
1/2 cup warm water
4 eggs, beaten
1/2 cup chocolate chips
1/2 cup chocolate mint chips

Topping

Chocolate Mint Cookies
1 cup crushed peppermint

Icing

Beat together:
8 oz Mascarpone cheese
2 Tbsp Butter
1 1/2 - 2 cups icing sugar
1 - 2 Tbsp heavy cream (just enough to make a soft icing that's easy to spread)

Instructions

Cake

Combine all ingredients except chocolate chips in mixer.
Beat 4 minutes.
Fold in chips.
Pour into two greased and lightly floured cake pans.
Bake at 350 degrees for 30 to 40 minutes or until toothpick comes out clean.
Cool in pans for 15 minutes then turn out on to parchment paper.
Place one layer on cake plate, cover with icing and sprinkle with crushed peppermint.
Place second layer on top and finish icing cake making sure that the layers show through (use an offset icing spatula for best results).
Add broken pieces of peppermint bark along the bottom, sprinkle with crushed peppermint, and top with cookies.

Apple Pie with Cheesy Rustic Crust

September 3, 2015 by Barb 9 Comments

Yay for September and all the amazing apples it bestows upon us so that we may make apple pie with a *rustic cheddar cheese crust.

Sugar, salt, fat … yumm.

Our neighbours recently purchased a property that has a orchard on it! Seriously? A dream I tell ya … but anyway … I shouldn’t complain since I’ve become the lucky recipient of the overflow … and not only do I love the apples, I love the leaves that come with them.

So what’s the first thing you do when someone gives you apples … well you take photos of course!

The following photo is so jam packed with goodness. Take a gander at that cupboard! It was my Mom’s … and it’s probably over 80 years old. She used it for diapers, baby powder, etc. so it’s always been known as The Diaper Cabinet. The Diaper Cabinet now sits proudly in my kitchen.

As well as holding important papers, and a few crafty items, it’s also a station for charging iPads and phones … Mom would have been amazed at the latter. We cut a tiny hole in the back for cords (I’m sure she wouldn’t have minded.)

The blue bowl is Medalta, and the vase is from Anthropologie (a gift from my daughter). And then there’s Sunday Suppers … sigh. But I digress! On to the pie:

Apple Pie with Rustic Crust, Keeping With the Times, Autumn Apples

kk_Rain

kk_DayDreaming

I used my standard “never fail” crust and simply rolled some grated cheddar cheese into it …
… then I sprinkled some on top of the apples …
… done …
… done …
… and done!
… absolutely delicious!

These apples were tiny, so I simply cut them into quarters and removed the centre. I left the peel on since it was tender and would add extra fibre. As I worked, I sprinkled the apples with lemon juice to prevent browning.

For the pie filling:

3 cups unpeeled apples, quartered (sprinkle with lemon juice to prevent browning)
3/4 cup sugar mixed with 1 Tablespoon flour and 1/2 teaspoon cinnamon

I’ve raved about my pie crust before, but for those that haven’t heard about the best pie crust ever, here it is again:

Apple Pie with Cheesy Rustic Crust

Ingredients

1 pound lard
5 cups flour
1 tsp salt
3 tbsp brown sugar
1 tsp baking powder
2 tsp vinegar in water
2/3 cup water
1 egg, well beaten

Instructions

Mix dry ingredients together and cut into lard.
Mix vinegar, water, egg and beat until fluffy.
Blend together until dough starts to stick together nicely – sometimes I don’t use all the water, but if you did, I don’t think it would make a difference.
Form into 5 or 6 discs and chill for 1/2 hour.
Roll out the barrel, er dough, and make your pies!!
**This dough will freeze beautifully (forever actually). Just take it out and let it sit at room temperature for a few minutes before rolling it.

Notes

*Remember to add about 1 cup grated cheddar cheese to the dough and to sprinkle grated cheddar cheese on top of the apples before covering with the crust. Chewy, cheesy, goodness!

For my pie today, I did not make a bottom crust … i.e.: bottomless apple pie … sounds good right? Let me tell you, it was … .

If you haven’t been photo-bombed enough, and are craving a few more images, check out my Steller Story … so fun!

Rhubarb Strawberry Coffee Cake

July 17, 2015 by Barb 3 Comments

Rhubarb Strawberry Coffee Cake is one of our family’s favourite spring treats. It’s quick and easy to make, and usually shows up at our breakfast table.

Served with coffee, I can’t think of a better way to start the day!

But looking at this photo … you may ask … where are the strawberries? Well, technically there are no strawberries, it’s a secret ingredient which lends an amazing moistness and flavour that can’t be beat.

The top layer will look something like this … blobs of batter (try to spread them out as much as you can, but don’t stress about the mess) …

It will end up looking pretty good … rustic perhaps:

So here’s the recipe with the secret ingredient revealed (strawberry jello!)

Rhubarb Strawberry Coffee Cake

Ingredients

Mix together:

4 cups chopped rhubarb
One package strawberry jello

Blend together:

1 cup butter
1 1/4 cups sugar
2 eggs
1 cup sour cream

Sift and add to above mixture:

2 cups flour
1 tsp baking powder
1/2 tsp baking soda

Topping

1/2 cup brown sugar
2 Tbsp white sugar
1 tsp cinnamon
1/2 cup lightly toasted pecans, chopped

Instructions

Spread 1/2 of the batter in an 8 x 13 inch pan.
Layer rhubarb mixture over and sprinkle with 1/2 of the sugar/cinnamon mix.
Layer the rest of the batter (it won't cover perfectly but that's how it is)
Layer the rest of the cinnamon topping.
Bake at 350 degrees for 35 minutes.

Enjoy!

Don’t forget Sunday Sundries (on Sunday of course) … stop by and share a link, or a comment to tell us what you’re celebrating!

It’s also on IG #sunday_sundries @keepingwiththetimes

Linzer Cookies for Valentines

January 29, 2015 by Barb 15 Comments

Linzer cookies are something I hadn’t tried baking until late last year when I made my Hazelnut Star Cookies for Christmas. I have to tell you – they are so fun to make … and eat for that matter.

These cookies look innocent enough, but this yummy chocolate version with a Nutella filling scored a 10 at our house! A Nutella and chocolate cookie lovers dream!

On the day I made these cookies, I didn’t have any Nutella in the house … so I made my own using chocolate, hazelnuts, cream, etc … but I would recommend buying the Nutella since I think the texture would be better. Although, I mean … my home-made version was absolutely delicious … and no one was complaining that’s for sure (especially not me since I was eating it out of the jar). I can’t remember where I got the Nutella recipe, but you could search around for one like I did.

So here’s the long awaited recipe! I found it at The Smitten Kitchen quite a few years ago and it’s the perfect recipe for rolled and cut out cookies since it really holds its shape when baked. Enjoy!

Linzer Chocolate Nutella Cookies

Ingredients

3 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup butter
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla
2/3 cup unsweetened cocoa

Instructions

Preheat oven at 350 degrees.
Sift flour, salt and baking powder in bowl and set aside.
Mix butter, sugar, eggs, vanilla and cocoa in mixer.
Gradually add flour mixture, and mix until smooth.
Wrap in plastic and chill for at least one hour.
Roll out cookie dough on floured counter. Cut into desired shapes.
Bake for 8 to 11 minutes until the edges are firm and the centers are slightly soft and puffed.

Notes

Recipe from The Smitten Kitchen

Oh, and I’m sending out the link to this word art in my next newsletter!

Lemon Chiffon Cake

January 8, 2015 by Barb 20 Comments

Lemon Chiffon Cake … I really should have called it Lemon Chiffon Dream … if you’re looking for a tender, moist, not-too-sweet slice of bliss … look no further!

Today is my “Food Photography Meets Still Life Photography” post over at Kim Klassen dot com. I can still hardly believe I’m writing a monthly post for Kim … but yet … there I am …

I like to measure out all ingredients beforehand … this helps me to not forget anything, and when using cute little bowls and cups, it makes it a lot more fun!

Dreamy …

… I’m still drawn to those black backgrounds …

Please try this! It may look daunting but it’s very easy!

Lemon Chiffon Cake

Ingredients

Sift together:

2 1/4 cups sifted cake flour
1 1/4 cups sugar
1 tbsp baking powder
1 tsp salt

Add and beat on high speed until smooth:

5 large egg yolks
3/4 cup water (I used lemon juice)
1/2 cup vegetable oil
1 tsp grated lemon zest
1 tsp vanilla

Using clean beaters, beat in another large bowl on medium speed until soft peaks form:

8 large egg whites
1/2 tsp cream of tartar

Gradually add, beating on high speed:

1/4 cup sugar

Instructions

Beat egg whites until they're so stiff they begin to lose their gloss. Use a rubber spatula to fold one-quarter of the egg whites into the egg yolk mixture, then fold in the remaining whites. Scrape the batter into the pan and spread evenly.
Bake until the top springs back when lightly pressed and a toothpick inserted in the centre comes out clean, 55 to 65 minutes.
Let the cake cool upside down for 1 1/2 hours until completely cooled and set.
Slide a thin knife around the cake to detach it from the sides and the centre of the tube. Pull the tube up, to lift the cake from the pan. Slide the knife under the cake to detach it from the bottom.

Notes

Recipe from "Joy of Cooking"

Thanks so much for dropping by today!

So, let me know if you bake this cake, and if you like the way it turns out!

Hazelnut Star Cookies

December 10, 2014 by Barb 13 Comments

I found that these tasty, crispy-tender hazelnut star cookies needed to “set” a bit after being put together with the jam (even overnight). So this morning when I was having coffee … oh my, well you get the idea …

Hazelnut Star Cookies, Keeping With the Times

Hazelnut Star Cookies

Ingredients

2 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup hazelnuts, toasted
1 cup butter, room temperature
3 large egg yolks
2 teaspoons pure vanilla extract
Icing sugar for dusting
Filling of your choice. I used the crabapple jelly I made this summer.

Instructions

Sift together flour, sugar, baking powder, salt, and cinnamon.
In a food processor, pulse the hazelnuts with 1/4 cup of the flour mixture until fine. Add remaining flour mixture and pulse, then add the butter, and pulse once again to combine into coarse crumbs.*
Place in a bowl and use a fork to blend in egg yolks and vanilla until the dough comes together.**
Shape into two disks, wrap in parchment, and let chill in refrigerator for 30 minutes.
Remove one disk from fridge and roll between two pieces of parchment paper to 1/8 inch thickness. If it's too stiff to roll, let it sit for a few minutes.
Leave the dough on the parchment, and set it on a cookie sheet. Refrigerate for another 30 minutes or more.
Remove from fridge and cut with cookie cutters. Place on another parchment lined cookie sheet and cut out the centres from every second cookie.
Bake for 10 to 12 minutes at 350F.
Remove from oven and let cool.
Dust tops of the star-shaped cookies with icing sugar.
Put filling on bottom cookie, and gently set the star cookie on top. Don't press or it will break.
Let sit for at least a couple of hours or even over night.

Notes

*I don't have a "real" food processor so I used my trusty (vintage) pastry cutter and it worked just fine.**I also found that once the butter and egg were added, I had to (gently) knead the dough to get it to come together (very similar to making pie crust).

*recipe adapted from Martha Stewart

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Carrot Cake: The Best Ever!

October 29, 2014 by Barb 23 Comments

“This is the best carrot cake ever” was a compliment I received when I made this cake for one of our dinner parties. This was coming from a guy …

It’s an old recipe, one that my mom used to make and one that we all loved. I tweaked it a tiny bit, substituting 1/2 cup of oil with homemade applesauce. I have to admit, I love the recipe with the full amount of oil but I feel it’s a bit much. The applesauce is a great substitute.

I made the applesauce by cooking the apples in as little water as I could get away with. I didn’t add any sugar, and I blended it as smooth as baby food. The other thing I really like is the addition of toasted, coarsely ground pecans.

It doesn’t even need any frosting as far as I’m concerned …

Carrot Cake, Barb Brookbank

Carrot Cake, Keeping With the Times

It’s full of cinnamon”y” goodness!

The Best Carrot Cake Ever

Ingredients

1 1/2 cups cooking oil* (substitute 1/2 cup of oil with smooth applesauce)
2 cups sugar
4 eggs, beaten
2 cups flour
2 teaspoons cinnamon
2 teaspoons baking soda
2 teaspoons baking powder
3 cups grated carrots
1 cup pecans - toasted and coarsely ground

Instructions

Beat oil and sugar well.
Add eggs, beat well.
Sift flour, cinnamon, baking soda, baking powder and blend with egg mixture.
Fold in carrots and pecans.
Pour into bundt pan and bake at 350 degrees for at least one hour.

OK, in the end I did drizzle a little cream cheese frosting over it … pure deliciousness! Carrot Cake, Keeping With the Times

Chocolate Truffle Cookies

October 23, 2014 by Barb 8 Comments

I spent the better part of a day baking, photographing, and then eating these decadent Chocolate Truffle Cookies … oh. my. heavens… be sure to put this one on your holiday baking list. They’re like a cross between a truffle and a snowball; totally down my alley.

But now the kitchen in an epic mess, I need to have shower to get all the cocoa off me, and I think I’ve gained 5 pounds. Egads, I feel like I’ve been up to no good.

Don’t let all that put you off. If you don’t want to eat them all, you could package them into little containers and give as gifts … (ahem) that’s if you don’t want to eat them all … chocolate truffle cookies

Photographic ingredients: chocolate, brown paper, and one kitchen utensil.

chocolate truffle cookies

kk_darklight

So here’s the recipe for you. Please, throw caution to the wind and try making these. I don’t think you will regret it!

Chocolate Truffle Cookies

Ingredients

1 cup butter, softened
1/2 cup icing sugar
1 1/2 teaspoon vanilla
1 oz. square unsweetened chocolate, melted
2 1/4 cups flour
1/4 tsp salt
1 cup semi-sweet chocolate chips
Coating
1/4 cup icing sugar
2 Tbsp cocoa

Instructions

Preheat oven to 375F.
In a large bowl, cream butter and 1/2 cup icing sugar.
Blend in vanilla and melted chocolate.
At low speed, blend in flour and salt.
Stir in chocolate chips.
Shape into 1 inch balls and place on cookie sheet.
Bake for 10 minutes and let cool.
In a small bowl, combine icing sugar and cocoa, roll cooled cookies in cocoa mixture.
Store in an airtight container.

Notes

*Recipe from The Best of Bridge

… now I’m going out for a very long walk.

Old Fashioned Zucchini Bread

September 19, 2014 by Barb 13 Comments

Autumn’s definitely in the air; geese are honking, leaves are turning colour and falling, and the days are quickly getting shorter.

All summer long, I cook most of our meals on the barbeque, and dessert? Well, when we had it, it was usually an ice cream treat of some kind.

But now … things they are a-changin’. With cooler temperatures comes my urge to bake. First up … zucchini bread! and when I make zucchini bread, I immediately turn to my mom’s recipe.

It’s basic, and it’s tried and true. Hubby say it’s his favourite …

zucchini bread {keeping with the times dot com}

But first I had to play with some photos. I’ve been using LR to process and “print to file” and, oh.my.goodness. I am completely bowled over with the ease of it all, plus the template feature is a godsend!

Thanks to Kim for her clear instructions, I’ve left PS for LR once again. I’m going to turn into a template-making photo bomber! Now, I know this is old hat to many of you, but I’ve been a slow learner when it comes to LR … I ~~was~~ am such a PS lover.

zucchini bread {keeping with the times dot com}

I thought about combining zucchini and carrots, but decided to leave that for another day … I think they make a pretty addition to the photo though …

zucchini bread {keeping with the times dot com}

Fresh eggs …

zucchini bread {keeping with the times dot com}

Make sure to serve your zucchini bread with a glass of cold milk … and don’t forget the pretty, photogenic straw!

zucchini bread

So here’s my basic, tried and true, zucchini bread – enjoy!

Old Fashioned Zucchini Bread

Ingredients

1 cup salad oil
2 cups sugar
3 eggs
2 tsp vanilla
3 cups flour
1 tsp salt
1 tsp soda
2 tsp cinnamon
1/4 tsp baking powder
2 cups zucchini (grated)

Instructions

Mix together oil and sugar in a mixer.
Add eggs and vanilla and blend until smooth.
Sift together flour, salt, soda, cinnamon, and baking powder. Run it through the sifter 2 or 3 times.
Add flour mixture alternately with grated zucchini, blending until smooth and the zucchini is evenly distributed.
Pour into two loaf pans lined with parchment paper.
Bake at 325F for 1 1/4 hour. I used very dark pans so I reduced the baking time to 1 hour. Test with a toothpick, when it comes out clean, the loaves are done.

Notes

Makes 2 loaves.

I also have a recipe for Zucchini Quinoa Bread which is really quite yummy!

Have a wonderful Friday! But first, check out my newsletter! I’d love to be able to send you a little note on a somewhat weekly basis!

Meyer Lemon Lemon Loaf

January 26, 2014 by Barb 18 Comments

At this time of year I always buy a gargantuan bag of Meyer lemons simply because they are #1 in season, and #2 they’re pretty.

Then I have to do something with them … so I photograph them, then I bake with them, then I squeeze and freeze the juice in ice cube trays to be used later.

I’ve been using this lemon loaf recipe since we were married (almost 39 years ago). It’s my mother-in-law’s recipe and one of my husband’s favourites. The best part of a lemon loaf is the tangy sugary syrup that you pour over it while it’s still in the pan and still hot. Yumm …

Meyer-Lemons-Lemon-Loaf

Meyer Lemons

Meyer Lemon Lemon Loaf

Ingredients

Loaf

1/2 cup butter
1 cup sugar
2 eggs
Rind of one lemon - grated
1 1/2 cups flour
1/2 tsp salt
1 tsp baking powder
1/2 cup milk

Lemon Sugar Syrup

Juice of one lemon combined with 1/4 cup sugar

Instructions

Cream butter with sugar.
Add eggs and lemon rind and beat well.
Sift flour, salt and baking powder.
On low speed, alternately add flour mixture and milk, a little of each at a time, beginning and ending with flour mixture.
Pour into loaf pan.
Bake at 350 degrees for 45 - 60 minutes.
Remove from oven and drizzle the lemon sugar syrup over top while the loaf is still in the pan.

Notes

I added a couple teaspoons of poppy seeds for crunch (optional).

Hope you’re having a wonderful sunny Sunday!

Orange Mincemeat Blender Muffins

January 12, 2014 by Barb 7 Comments

Amazingly we are already heading into the middle of January! and how did that happen?

I don’t know about you, but I had the tree down and out the door on January 1st. I’ve since packed all the decorations away and cleaned the house from top to bottom.

Today I bravely peeked into the back of the refrigerator to see what was left behind in the rush, and came up with some oranges and a jar of mincemeat. An old recipe that my Mom used to make came to mind. It’s unusual in that the whole orange, peel and all is used. Sounds kind of weird, but I can tell you that these muffins are pretty scrumptious. After a good whirring in the blender the orange and the mincemeat virtually disappear – and you are left with an aromatic, slightly spicy, moist muffin. Definitely worth a try!

Orange-Mincemeat-Muffins-copy

Orange-Mincemeat-Muffins1-copy

Orange Mincemeat Blender Muffins

Ingredients

1 whole, unpeeled orange, cut into quarters
1/2 cup orange juice
1/2 cup mincemeat
1 egg
1/2 cup cold butter
3/4 cup sugar
1 cup white flour
1/2 cup whole wheat flour
1 tsp soda
1 tsp baking powder
1/2 tsp salt

Instructions

Sift flour, soda, baking powder and salt into a medium bowl.
Blend whole orange in blender, add juice, mincemeat, egg, cold butter, and sugar. Blend very well. Add to flour mixture and mix well.
Bake at 400 degrees for 15 minutes.

Enjoy!

Gingerbread with Apples and Caramel Sauce

November 24, 2013 by Barb 15 Comments

This is a simple dessert, but there’s nothing simple about the taste! I’ll be serving this for our Christmas Eve dinner (so that tells you something)…

It can all be made ahead – bake up the loaf and have it ready in the freezer, then on the morning of the day you plan to serve it, take it out and let it thaw.

The caramel sauce should be made only a day or two ahead. Let it cool a bit, store it in a jar and refrigerate. To serve, pour it into a saucepan and gently reheat.

Gingerbread-with-Caramel-Sauce-1

Gingerbread-with-Caramel-Sauce-Collage

Gingerbread with Apples and Caramel Sauce

Ingredients

Cake
1/4 cup butter
1/4 cup sugar
1 tsp cinnamon
1 tsp ginger
1 tsp cloves
1 tsp salt
1 tsp baking powder
1 1/4 cups flour
1/2 teaspoon baking soda
1/2 cup molasses
1/4 tsp baking soda
3/4 cup boiling water
1 egg, beaten
Caramel Sauce
1 cup brown sugar
1/2 cup butter
1/2 cup whipping cream

Instructions

Cream butter and sugar.
In a separate bowl, sift together cinnamon, ginger, cloves, salt, baking powder and flour.
Beat baking soda into molasses until foamy, and add to butter mixture.
Add the 1/4 tsp baking soda to the boiling water.
Add this alternately with the dry ingredients to the butter/molasses mixture.
Fold in beaten egg (batter will be thin).
Pour into greased, or parchment-lined loaf pan and bake 30 minutes at 400 degrees F (200 degrees C).
For the caramel sauce, melt butter in pan, add brown sugar and stir thoroughly. Add cream, stir and cook on medium heat until sugar is dissolved and sauce bubbles a tiny bit and thickens.
Place gingerbread on serving dish, pour sauce over and serve warm. Add sauteed apples if desired.

Notes

Recipe from The Best of Bridge

ummm… you may want to double everything… :)

How to Make Saskatoon Berry Pie

August 17, 2013 by Barb 22 Comments

There is nothing that says prairie like a good old Saskatoon Berry Pie!

I’ve raved about Saskatoon berries so many times and every time people ask me “well what are they like, are they like a blueberry?”

I can only say that to me, they just kind of look like one. Other than that, not so much. Others would disagree, and say they are very much like a blueberry.

What I can tell you is that they:

1. look like a blueberry

2. are a bit firmer than a blueberry

3. have tiny seeds somewhat like a raspberry

4. maybe they are similar to a wild blueberry

The Saskatoon Berry’s name is derived from the Cree word Mis-sask-quah-toomina, a word that sounds similar to Saskatoons. The Aboriginal people and early pioneers used Saskatoons as a staple food in traditional foods such as pemmican.

I practically grew up on them and so did my husband, and a summer would not be complete without at least one pie.

I will still pick any I find along the roadsides, but now I usually go to a Saskatoon farm where they are grown in an orchard setting. The domestic Saskatoons are quite a bit bigger, and more tender than the wild ones. But the key to a great Saskatoon pie is to not just mix them with sugar and throw them into a prepared crust. Years ago I discovered a fantastic recipe for pie filling which results in the most tender, mouthwatering Saskatoon pie ever! (Now for the disclosure: I mix two parts Saskatoons with one part blueberries, totally confusing, I know). But I’ve found that the combination is out-of-this-world. So for you folks who are lucky enough to have these berries, you’ll find my secret recipe at the bottom of this post.

Saskatoon Berry Pie, Saskatchewan Desserts

Saskatoon Berry Pie Filling

Ingredients

2 cups fresh Saskatoons
1 cup fresh blueberries
1/4 cup water
1 Tbsp lemon juice
3/4 cup sugar
2 Tbsp cornstarch
1 Tbsp butter

Instructions

Combine berries, water and lemon juice.
Mix the dry sugar with the cornstarch, and add to the berries.
Cook over medium heat just until mixture thickens, and cornstarch has cooked.
Add butter (don't forget!)
Cool before placing into pie shell (recipe to follow).
Set the oven to 425 degrees. Set the pie on the lowest rack and bake for 15 minutes. Reduce heat to 350 degrees and continue to bake 15 - 20 minutes longer.
Cool before serving.

If you want to make a delicious pie crust that is easy, and will not fail – try this one, it’s a family favourite! The dough freezes beautifully (forever actually!). Just let it sit at room temperature before trying to roll it out!

No Fail Pie Crust

Ingredients

1 pound lard
5 cups flour
1 tsp salt
3 tbsp brown sugar
1 tsp baking powder
2 tsp vinegar in water
2/3 cup water
1 egg, well beaten

Instructions

Mix dry ingredients together and cut into lard.
Mix vinegar, water, egg and beat until fluffy.
Blend together until dough starts to stick together nicely – sometimes I don’t use all the water, but if you did, I don’t think it would make a difference.
Form into 5 or 6 discs and chill for 1/2 hour.
Roll out the barrel, er dough, and make your pies!!
**This dough will freeze beautifully (forever actually). Just take it out and let it sit at room temperature for a few minutes before rolling it.

Enjoy!

Buttermilk Oatmeal Muffins – A Family Favourite

February 14, 2013 by Barb 20 Comments

I felt so good this morning. I haven’t felt so good in quite a long time it seems. Not that there’s anything wrong – I’ve just been overwhelmed with some projects I have on the go and haven’t had a breather since the beginning of January. I haven’t had time to play. No time to just play and create for fun. So, I haven’t felt inspired – at.all.

But today I feel different. Aside from the fact that I had a good sleep, there is one other thing that seemed to have lifted my inertia.

Yesterday, I cleaned my house. I put all my magazines, and books, and dishes, and photography and project stuff in their proper places. I dusted. I vacuumed. I scrubbed and cleaned the kitchen and bathroom. I cleaned the fridge. I took the garbage out. I stripped the mantel and put back only the bare minimum (I had some Christmas stuff there for Heavens sake). How refreshing that felt!

oatmeal muffins baking buttermilk

I finally got around to arranging the pretty white tulips I had bought two days ago. One arrangement went on the mantel, the other on the dining room hutch. I changed the hutch runner to something more (springy) and strung some sparkly lights on it.

And then I sat around in awe at how much better I felt. I turned on Norah Roberts and just chilled out for the rest of the day.

So that brings me to these muffins. Because I wasn’t feeling overwhelmed by dust and clutter this morning, I was inspired to bake (a real bakethrough for me)… doing/creating something because I felt inspired!

Then I proceeded to eat about 5 of them… that might not be so good… but they are delicious and I’ve justified the fact that I ate so many by deciding that muffins are going to be my breakfast, lunch and dinner today.

Enjoy!

Buttermilk Oatmeal Muffins

A family favourite!

Ingredients

1 cup oats
1 cup buttermilk
1 cup flour
1 tsp salt
1/2 tsp soda
1 tsp baking powder
1/2 cup oil
1/2 cup brown sugar
1 egg (beaten)

Instructions

Combine oats and buttermilk.
Sift flour, salt, soda, baking powder.
Add oil, sugar and egg to the oat mixture.
Stir oat mixture into the dry ingredients.
Pour into muffin tins lined with paper muffin cups.
Bake at 400 degrees 15 - 20 minutes.

Let cool and try not to eat too many!

Rustic Pear Tart

December 28, 2012 by Barb 23 Comments

I’ve discovered a new go-to recipe for a dessert that is not only easy but definitely a 10 when it comes to the wow factor!

I had purchased some beautiful Bosc pears simply to photograph but when I was finished I had to find a way to use them up.

As luck would have it, I was asked to bring something to a housewarming party to help welcome some friends to the neighborhood. Aha! wouldn’t it be interesting to try making a pear tart…

I had a pleasant afternoon making this creation. It was snowing and chilly outside – warm and toasty inside. As the mouthwatering smells of butter and almond filled the house I felt so peaceful. Baking can be a form of meditation if you choose to make it so.

pear tart

Rustic-Pear-Tart

Rustic Pear Tart

Ingredients

Butter Crust

1 1/4 cups flour
1/2 tsp salt
1 1/2 tsp sugar
8 Tbsp very cold butter
3 - 4 Tbsp ice water

Filling (frangipane)

1/3 cup almond paste
2 tsp sugar
2 Tbsp unsalted butter
1 Tbsp flour
1 egg
Pinch of salt
3 large Bosc Pears
Lemon juice

Instructions

Butter Crust

Cut the cold butter into the flour, salt, sugar mixture with a pastry cutter or food processor until the pieces of butter are no larger than a small pea.
Add the ice water, blending with a fork until mixture starts to stick together.
Form the dough into a disc and place it on a lightly floured counter top. Roll it out like a pie shell, using small dustings of flour to keep it from sticking. Place in the tart pan, patting it down and into the edges of the pan.
Chill in refrigerator for 30 minutes.

Filling (frangipane)

Beat together the almond paste and sugar.
Beat in the butter.
Add flour, egg, and salt, beat thoroughly until light and fluffy.
Core and slice the pears into 1/8 - 1/4 inch slices, sprinkling lightly with lemon juice to prevent browning. I didn't peel the pears - the skins add to the visual appeal and are not noticeable when eaten (but of course you can peel them if you like). See below on how to easily cut and core the pear.
Spread the almond mixture (frangipane) on the bottom of the crust.
Arrange the pears in a circle, overlapping each one slightly.
Bake for 30-35 minutes until the frangipane and crust are lightly browned.
Remove from oven and brush with glaze.

Glaze

In a small pot, heat 1/4 - 1/2 cup apple jelly until it has melted. Set aside and let cool slightly.

Rustic-Pear-Tart

Refrigerator Cookies

December 5, 2012 by Barb 10 Comments

I just love.love.love. refrigerator cookies at Christmas time. Such convenience! Whip up a batch of dough, roll into logs, wrap in parchment paper. You can store the logs in the fridge for a day or two or freeze for a month. Take them out any old time and you can have fresh baked cookies in an instant!

They also make an awesome little hostess gift if you wrap them up in a cellophane bag and add a pretty Christmas topper with a tag.

After countless years of using an old family recipe, I decided to try something new. I couldn’t have been happier with the results. They are buttery, light, and tender with a bit of chewy goodness from the cherries. They are also prettier!! And we all know it’s all about how it looks, right? OK, maybe not, but it’s nice.

I like to bake these cookies just before guests arrive so that the buttery sweet smell fills the house and makes me feel like Mrs. Claus herself…

Refrigerator Cookies

Ingredients

1 cup unsalted butter
1 cup white sugar
1 egg
1 1/2 tsp pure vanilla extract
2 2/3 cup flour
1/2 tsp baking powder
1/4 tsp salt
3/4 cup very finely chopped red and green glace cherries
1/2 cup toasted sliced almonds

Instructions

Cream butter, sugar, egg, and vanilla.
Sift together dry ingredients. Add to the butter/sugar mixture. Mix well. Fold in the cherries and almonds.
Divide the dough into thirds, place each on a separate piece of wax or parchment paper. Shape into 7" rectangular logs. Wrap the paper around each one and chill for several hours.
Slice the logs into 1/4" slices and bake at 375 degrees for 8-10 minutes. Watch closely--you don't want to brown the bottoms too much.

Notes

*The uncooked logs can be frozen for one month. When you want to make cookies, remove logs from freezer and let sit for a few minutes to warm up before slicing. *Adapted from The Joy of Baking

Slice into 1/4 inch slices.

Watch the bottoms so they don’t burn!

Package up for gifts.

Add a pretty homemade tag.

Hazelnut and Chocolate Pinwheels

November 28, 2012 by Barb 29 Comments

I always admired the pinwheel cookies that other people made but never considered trying it myself. I thought it was just too much work. But wait a minute… I’m the person who has made hundreds of perogies, cabbage rolls and pyrizhky and I can tell you it doesn’t get any pickier than that.

These do take a bit of patience but the satisfaction of having these pretty little delicacies is so worth it! Just take your time and don’t give up if the first ones aren’t perfect… they taste as delicious and because you won’t want to display them on your Christmas cookie plate, you’ll just have to eat them…

Hazelnut and Chocolate Pinwheels

Ingredients

1 cup unsalted butter
3/4 cup sugar
1 egg
1 1/2 tsp vanilla
2 1/2 cups flour
1/8 tsp salt
1/3 cup toasted ground hazelnuts*
2 Tbsp cocoa powder

Instructions

Cream together the butter and sugar until fluffy. Add egg and vanilla and blend well.
Sift flour with salt and add to the butter mixture--blend well.
Divide dough into two balls - making one ball about 1/3 cup smaller.
Mix the hazelnuts with the cocoa and add to the smallest ball of dough. Return to mixer and blend well.
Divide the white dough and form into two flat rectangular shapes about 8 inches long. Divide chocolate dough and form into two flat rectangular shapes about 8 inches long. Wrap in plastic film and chill for 30 minutes.
Roll out one piece of the white dough to about a 10 x 8 inch rectangle (rolling it on parchment paper will help to lift it off the counter). Repeat with one chocolate piece.
Place one piece of rolled out chocolate dough on top of one white one. With a piece of parchment paper on top, roll gently over the top with a rolling pin to help stick the two pieces of dough together.
Start from the 10 inch edge and roll tightly into a 2 inch diameter log and chill again for 30 minutes.
Slice into 1/4 inch slices, place on cookie sheet and bake at 375 degrees for 8 - 10 minutes.

Notes

*Toasting hazelnuts adds a richer, nuttier flavour. Spread nuts out on a cookie sheet and toast in the oven at 250 degrees for 10 - 15 minutes--stirring several times. Let cool and then grind.

Enjoy!

Rustic Zucchini Quinoa Bread

September 1, 2012 by Barb 17 Comments

I love zucchini bread and I have a basic recipe that I’ve used my whole life. But for some reason I wanted to change things up a bit and experiment this year.

I don’t know why quinoa came to mind . . . it just did . . .

It turned out quite yummy . . .

Quinoa is a complex carbohydrate, gluten-free and high in protein. It’s not a grain–it’s a fruit of a broadleaf plant and is in the same family as spinach and beets.

So I thought I’d substitute quinoa for half the white flour and see what would happen. First I had to process it in my food processor to turn it into quinoa flour (it ended up being a bit coarse).

Apparently you can buy quinoa flour and if you prefer a finer loaf–it might be a good idea to use that. We kind of liked the rustic nature and I think I would stick to processing my own. We eat quinoa often and I buy it in a big bag at Costco.

Rustic Zucchini Quinoa Bread

Ingredients

1 cup salad oil
1 cup white sugar
1 cup brown sugar
3 eggs
2 tsp vanilla
1 1/2 cups white flour
1 1/2 cups quinoa flour
1 tsp salt
1 tsp soda
1/2 tsp baking powder
1 Tbsp cinnamon
2 cups zucchini--grated--I remove the centres of the zucchini before I grate them and I drain a little liquid off if it seems too watery
1/2 cup walnuts
1/2 cup raisins

Instructions

Mix together oil and sugars and beat for one minute. Add eggs and beat until combined. Add vanilla.
Sift together flours, salt, soda, baking powder and cinnamon. Add to egg mixture and blend until smooth.
Add zucchini and blend until it is evenly distributed and batter is smooth. Add walnuts and raisins.
Line 2 loaf pans with parchment paper and fill with batter.
Bake 325 degrees for 1 hour and 15 minutes. Test with toothpick. Remove loaf to rack and cool.
Makes 2 loaves.

and guess what? it passed the ‘hubby’ test …

Got bananas?

June 30, 2012 by Barb 16 Comments

If you have a bunch of really ripe bananas and are wondering what to do with them – here’s your answer!

This truly is ‘The Best-Ever Banana Bread’! It’s dense, and moist, and is a bit like a pudding, I think.

The key is to use ripe ripe bananas and make sure you use cake flour as the recipe directs.

We’re enjoying our holiday weekend with family and this is the perfect thing to serve with coffee before the real breakfast hits the table!

Best Ever Banana Bread

Ingredients

2 cups sugar
1 cup butter
6 ripe bananas - mashed (3 cups)
4 eggs, well-beaten
2 1/2 cups cake flour
2 tsps baking soda
1 tsp salt

Instructions

Preheat oven to 350 degrees.
Cream butter and sugar until light and fluffy. Add bananas and eggs and beat until well mixed.
Sift dry ingredients three times. Blend with banana mixture - but do not over-mix.
Pour into two lightly greased loaf pans. Bake 45 minutes to 1 hour; test for doneness.
Cool on rack for 10 minutes before removing from pans. These freeze beautifully! Enjoy!
*Recipe from The Best of Bridge

Brownie Cookies and Peppermint Icing

March 2, 2012 by Barb 26 Comments

I can’t even tell you how delicious these cookies are.

I had frozen some dough that was left over from the Brownie Cookies that I made for Valentine’s Day (from the Smitten Kitchen) and it has been calling me from the freezer ever since.

So today I pulled it out, defrosted it, and rolled it out.

I kept thinking shamrocks, and green, and hmmmm, brownies and hmmmmm . . . peppermint icing!

Brownie-Peppermint-Cookies

Egad, I almost made myself sick on the icing alone!

It’s just the usual butter icing – 2 cups icing sugar, 4 – 5 Tbsp butter, a splash of milk, a drop of green food colouring and a dash of peppermint flavour. Splash. Drop. Dash. Then I made some green tea to serve as a bit of a tonic to my sugar overdose and I had myself a simply divine teatime all by myself. No regrets.

Brownie Cookies

Ingredients

3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup butter
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract

Instructions

Preheat oven to 350 degrees.
Sift flour, cocoa, salt and baking powder together and set aside. Mix butter, sugar, eggs, vanilla in mixer. Gradually add flour mixture, and mix until smooth.
Form into two discs, wrap in plastic and chill for at least one hour.
Roll out cookie dough on counter – I use a bit of cocoa to dust on the surface to keep the dough from sticking. Cut into desired shapes – of course I used hearts for Valentine's Day and Shamrocks for St. Patrick's Day!
Bake on cookie sheets for 8 to 11 minutes until the edges are firm and the centres are slightly soft and puffed. Transfer to a wire rack to cool.

Notes

Recipe from the Smitten Kitchen

Little sticky toffee puddings

December 23, 2011 by Barb 15 Comments

These mouthwatering, tender puddings/cakes with a caramel sauce are to die for! Try them for your next dinner party. Your guests will love you!

Little Sticky Toffee Puddings

Ingredients

Pudding
1 cup water
1/2 tsp baking soda
3/4 tsp vanilla
1 cup raisins, or cranberries
3/4 cup butter
2/3 cup sugar
2 eggs
1 cup flour
1/4 tsp baking powder
Toffee Sauce
1 cup brown sugar
1/2 cup butter
1/2 cup whipping cream

Instructions

Grease well (I use butter) eight, 1/2 cup ramekins.
Boil water, add baking soda, vanilla and raisins. Stir then set aside to cool.
Cream butter and sugar until fluffy. Lightly beat eggs and add to the butter and sugar, mix thoroughly.
Sift flour and baking powder then gently mix into butter mixture, ALTERNATING with the water/baking soda/vanilla and raisins mixture (batter will be a bit runny, but trust me . . .)
Pour into ramekins, place in middle of oven and bake at 350F for 25 minutes. Remove from oven, let cool for 10 minutes, then run a knife around the outside of each ramekin and flip over so that the pudding falls out onto cooling racks (I use a bit of force and 'pound' the ramekin onto the rack so the pudding falls out quickly).
For the toffee sauce, melt butter in pan, add brown sugar and stir thoroughly. Add cream, stir and cook on medium heat until sugar is dissolved and sauce bubbles a tiny bit and thickens.
Place pudding on serving dish, pour sauce over and serve warm.

Notes

Recipe from The Best of Bridge

‘Land of Nod’ cinnamon buns

December 22, 2011 by Barb 13 Comments

Cinnamon-Buns These cinnamon buns have become MANDATORY for our Christmas morning. Try them once, and you’ll see why!

'Land of Nod' Cinnamon Buns

Ingredients

20 frozen dough rolls
1 cup brown sugar
1/4 cup vanilla instant pudding
1 - 2 Tbsp cinnamon
3/4 cup raisins
1/4 - 1/2 cup melted butter

Instructions

Grease a 10" bundt pan and add frozen rolls.
Sprinkle with brown sugar, pudding powder, cinnamon and raisins.
Pour melted butter over all.
Cover with a clean, damp cloth and leave out at room temperature over night.
In the morning, preheat oven to 350F and bake for 25 minutes.
Let sit for 5 minutes and then turn out on a serving plate.
Grab a coffee, pull apart a bun (before they disappear) and go watch your family open presents or whatever it is you do on Christmas morning. Enjoy.

Cranberry-bran muffins

December 17, 2011 by Barb 15 Comments

When hosting guests overnight at Christmas it’s always a good idea to have some muffins at the ready for early risers. Before I go to bed I put the muffin containers on the counter and set the coffee pot so that I just have to push the button when I get up. This way Grandma gets her coffee hit and the grandkids don’t have to eat dry Honeycombs until the real breakfast is served. I don’t cook breakfast (hubby does) and when that bacon fat starts flying – I’m outta there! It’s about that time that I decide that the bed needs to be made and I need a shower . . . I hate bacon fat . . . love bacon, just hate cooking it and hate smelling like it . . . So, having some homemade muffins makes my disappearing act a little less guilt-ridden.

Cranberry-Bran Muffins

moist and satisfying, and because we don’t get enough sugar and fat at Christmas I dip the tops in melted butter and then sugar and cinnamon . . .

I like to have my ‘ducks in a row’ when I’m baking – learned that in “Home Economics” (ahem) many years ago

see this baby? a surprise from hubby about a month ago – out of the blue (well, I did grumble a bit about my old mixer that I’d had for over 30 years . . .)

love my mixer, and my hubby :)

Cranberry-Bran Muffins
PREP 25 MIN | TOTAL 50 MIN

4 cups flour
3 cups wheat bran
2 Tbsp baking powder
1 tsp each of baking soda, salt, cinnamon and nutmeg
1/2 tsp allspice

5 eggs
2 1/2 cups buttermilk
1 cup packed brown sugar
3/4 cups vegetable oil
1/3 cup molasses
1 1/2 tsp vanilla

300g pkg frozen cranberries
3/4 cup raisins

PREHEAT oven to 375F. Combine flour, bran, baking powder, baking soda, salt, cinnamon, nutmeg and allspice in a large bowl. Whisk eggs lightly then add buttermilk, sugar, oil, molasses and vanilla, whisk lightly again. Add flour mixture and stir until just mixed – do not overmix. Stir in cranberries and raisins to evenly distribute.

FILL 24 (or more) muffin cups to the rim (I always use paper liners – just so much easier to get out of the pan).

BAKE until a toothpick inserted in middle comes out clean, about 15 – 20 minutes. Watch them closely and rotate and alternate muffin tins on racks (mine got a little too brown on the bottoms because I didn’t rotate them).

Remove from pans and place on cooling racks. If you like, melt some butter, dip each muffin in it and then in a sugar cinnamon mix – yumminess!

NOTES: I used fresh cranberries, chopped

Flourless peanut butter cookies

February 20, 2011 by Barb 4 Comments

My mom was using this recipe for flourless peanut butter cookies 20 years ago. I’m sure she got the recipe from one of her church or school cookbooks, and they are so delicious, I can’t believe I haven’t made them before!

I became inspired to bake them because our youngest daughter and two precious grandsons are coming to visit today! and you can’t come to Grandma’s and not find some home-made cookies . . . can you?

There are countless recipes on-line for these, but this is the recipe my mom used:

Flourless Peanut Butter Cookies, Keeping With The Times

Peanut-Butter-Cookie-Stack-1-copy-2

Flourless peanut butter cookies

Ingredients

1 cup peanut butter
1 cup brown sugar
1 egg
1 tsp baking soda
1 tsp vanilla

Instructions

Preheat oven to 350 degrees.
In an electric mixer, mix together the brown sugar, egg, peanut butter, baking soda and vanilla until well combined.
Roll dough into 1 1/2 inch balls, place on cookie sheet and press down with a fork.
Bake for about 10 minutes, rotating and switching the cookie sheets around in the oven, so as not to burn the bottoms.

Enjoy!