Wednesday, March 30, 2011

#67 Pork, Snow Pea & Mushroom Stir-fry

So...I have decided to blog 365 recipes and I am not even at 100 yet and I feel like I am running out of recipes. I decided it was time to try some new recipes and as karma would have it, Kr
aft Canada's Spring 2011 magazine arrived in the mail!

This is one of the recipes inside. It can be found online at I made a few adjustments but it was a definite hit.

  • 1 Tbsp. oil
  • 1 lb. (450 g) pork tenderloin, cut into bite-size pieces
  • 2 cups quartered fresh mushrooms
  • 1 cup fresh snow peas
  • 1 small yellow pepper, cut into strips
  • 2 cloves garlic, minced
  • 1 Tbsp. minced gingerroot
  • ½ cup Kraft Calorie-Wise Catalina Dressing
  • 2 Tbsp. lite soy sauce
  • ½ cup cashews
  • 2 green onions, chopped
1. Heat oil in wok or large skillet on high heat. Add meat; stir-fry for 2 or 3 minutes.

2. Add next 5 ingredients; stir-fry on medium-high heat 3 to 5 min or until meat is lightly browned. Stir in dressing and soy sauce; stir-fry 2 min. or until vegetables are crisp-tender and meat is done.

3. Top with nuts and onions. Serve with rice.

#66 Grandma Shirley's Corn Chowder Soup

This is my Grandma Shirley's corn chowder soup recipe. This is easily my favourite soup that my grandma makes. I like to make this soup when I have left over ham.
  • 8 slices bacon
  • medium onion
  • 5 medium potatoes, cubed
  • water
  • 2 14 oz cans cream corn
  • 4 - 5 cups milk
  • 1 tbsp cornstarch
1. Cube raw bacon and fry.
2. Chop onion. Take bacon out of pan and put on paper towel to remove excess fat. Saute the onion in the bacon dripping left in the pan.
3. Add cubed potatoes to the onion. Cover with water. Put the lid on the pan and simmer slowly until potatoes are tender.
4. Pour the mixture into a slow cooker. Add the cream corn. Add milk until the consistency is soupy and almost makes the slow cooker full. Add the bacon.
5. Stir the soup before putting on the lid and cooking on low for several hours.
6. To thicken the soup, take some of the liquid out and stir in cornstarch. Add the cornstarch liquid back into the soup. Stir and continue to heat.

Instead of bacon I sometimes cube leftover ham. I probably use 1 to 2 cups of ham. Sometimes I even still add the bacon!

#65 Borscht

I love making borscht when I have access to fresh garden vegetables. This recipe comes from A. Campbell.
  • 1 ½ cups potatoes, diced, uncooked
  • 2 cups beets, diced, uncooked
  • 1 tsp salt
  • 1 tbsp vinegar
  • 1 cup carrots, sliced
  • 1 cup string beans, chopped into 1 inch peices
  • 1 cup green peas
  • 2 cups cabbage, shredded
  • 1 tbsp parsely, chopped
  • 2 tbsp dill leaves, chopped
  • ¾ cup onion, chopped
  • 1 28 oz can of whole or diced tomatoes
  • 1 stalk celery, sliced
  • salt and black pepper, to taste
  • cup butter
  • 1 tbsp sugar
  • 1 cup sour cream
  • water
1. Cover the potatoes and beets with water. Add salt and vinegar. Put on to boil for 5 mintues.
2. Add carrots, beans, and peas. Add enough water to cover vegetables. Boil for 15 minutes.
3. Add shredded cabbage, parsely, 1 tablespoon of chopped dill, 1/4 cup onion, tomatoes, celery, and salt and pepper. Add more water to cover if necessary. Boil for 30 minutes longer.
4. Melt better in a fry pan. Add 1/2 cup chopped onion and cook until onino is tender but not brown. Add to soup with 1 tbsp of remaining dill and 1 tablespoon of sugar. Boil 10 minutes more. Remove from heat and allow to rest for 30 minutes.
(Serves 6)

#64 Bar Be Que Beef

I made this beef as a part of a "beef on a bun" midnight lunch at a house party we had. The meat was tender and tasty! This recipe comes from R. and C. Pedersen in the Star City Centenntiel Cookbook.
  • 1 small bottle bottle of barbeque sauce
  • 1 small bottle garlic or onion powder
  • ½ small bottle seasoning salt
  • several shakes tabasco sauce
  • 2 bottles beer
  • 1 large beef roast
1. Mix ingredients, pour on beef, and marinate overnight.
2. Cook in a slow cooker for 8 to 10 hours on low or in a roaster in a slow oven.

This recipe may be cut in half for a small roast.

The key to this recipe is to marinate not CHEAT!

Monday, March 21, 2011

#63 Steak Marinade

I shouldn't even share this recipe but until you have marinated steaks in it, you really haven't lived. My mom and I invented this recipe for steak after looking at a variety of recipes and looking at the ingredients we had available.
  • ½ cup oil, (olive oil is nice)
  • ¼ cup red wine vinegar
  • 2 tbsp honey garlic sauce or bbq sauce
  • ¾ tsp salt
  • 2 tbsp soya sauce
  • ½ tsp garlic powder
  • 3 tsp onion dip or soup mix
1. Combine the first seven ingredients
2. Put 3 or 4 steaks in a sealable plastic bag. Pour the marinade into the back and toss. Place the bag on a plate in the fridge and turn every few hours. This marinade is best when marinating is begun the night before cooking.

Over the years I have learned the best cuts of steak are ribeye and tenderloin. Both these cuts are more expensive but they are totally worth it.

#62 Stuffed Whole Salmon

I caught a salmon while fishing off the coast of Victoria, Canada while on one of my husband's work trips. After our guide cleaned the fish, we had our hotel freeze it so we could bring it home on the plane. We then enjoyed salmon for our Christmas feast that year. This recipe emerged after combining ideas from a variety of recipes. It was fabulous!
  • 1 whole salmon
  • salt and pepper
  • ½ lemon, juiced

  • 6 tbsp butter or margarine
  • 1 cup onion, chopped finely
  • ½ cup celery, chopped finely
  • ½ lemon, juiced
  • ½ tsp salt
  • tsp pepper
  • ½ tsp fresh dill
  • cup carrot, grated
  • 4 cups dry bread cubes
  • additional butter
1. Wash and dry salmon and lay on double thickness foil.
2. Season the cavity of the fish with the juice of 1/2 of the lemon along with salt and pepper.
3. Melt butter or margarine and saute onion and celery. Add the other half of the lemon juice, salt, pepper, dill, and carrot. Add bread cubes and mix.
4. Spoon the dressing into the cavity of the fish.
5. Rub additional butter generously over the skin of the fish on both sides.
6. Wrap the fish firmly in foil and bake at 400 degrees for 15 minutes per inch when measuring at the thickest part of the stuffed fish (approximately 1 to 1.5 hours). The fish is done when the meat flakes easily.

#62 Saskatoon Berry Muffins

After finding saskatoon berries growing in my summer home, I had to find a recipe for muffins.
  • 1 ½ cups flour
  • 1 ¼ tsp baking powder
  • ¼ tsp baking soda
  • ½ cup rolled oats
  • ½ cup oil
  • 1 egg, beaten
  • ½ cup orange or apple juice
  • ½ cup sugar
  • 1 cup saskatoon berries
  • 2 tbsp sugar
  • ½ tsp cinnamon
1. Mix the dry ingredients (first 5 ingredients) in a large bowl.
2. In a second bowl combine the next 5 ingredients. This mixture will be wet.
3. Combine the wet and dry ingredients.
4. Pour batter in large muffin cups or greased tins. Fill 2/3 full.
5. Combine the last 2 ingredients and sprinkle over the muffins.
6. Bake at 350 degrees for 15 to 20 minutes.

You could substitute blue berries if you do not have access to saskatoon berries.

It seems to me that the last time I made this recipe I thought the muffins were a little dry. I might add 1/2 cup of sour cream to the batter if it looks dry.

#61 Popcorn Cake

I received this recipe from my aunt K. Campbell. I remember visiting my aunt and uncle at their trailer while our families were camping in the summer. We would play Tri-onimoes and eat this tasty treat out of an ice-cream pail.

Then one year before I was married I made this cake before Christmas and pressed it into greased bundt pans. When I turned the bundt pans over and the cakes slid out, they looked like Christmas wreaths. I then wrapped them up in plastic wrap and gave them as gifts to members of my husband's family. It turned out to be such a hit that the in-laws asked about the cakes when I didn't make them the next year. Ever since them, Christmas wreath popcorn cakes have been a Christmas gift tradition for my husband's family.
  • ½ cup margarine
  • ½ cup vegtable oil
  • 69 large marshmallows, (1 - 2 bags)
  • 4 quarts air popped popcorn
  • 2 cups ju jube candies
1. Heat margarine and vegetable oil until margarine is melted. Add the marshmallows and stir constantly until melted and blended well with margarine and vegetable oil.
2. Pour the marshmallow mixture over popcorn and combine and popcorn is covered with marshmallow mixture.
3. Stir in ju jube candies and then place into an ice cream pail for snacking.

The popcorn cake can also be formed into balls for kids!

#60 Japanese Cabbage Salad

My uncle brought this salad to last year's July 1st weekend celebration. Very tasty! We requested it again at this year's Easter feast. Unfortunately he wasn't able to purchase chow mein noodles at the local grocery store so in the picture you may notice these noodles are missing.
  • ½ cup sliced almonds, toasted
  • 2 tbsp sesame seeds
  • ½ medium head cabbage, shredded
  • 1 pkg bean sprouts
  • 2 cups fresh mushrooms, sliced
  • 2 green onions, chopped
  • ¼ cup sunflower seeds
  • 1 3 oz pkg instant or Ichiban noodles, broken up
  • ½ pkg chow mein noodles
  • 1 seasoning pakage from instant noodles
  • ½ cup cooking oil
  • 3 tbsp soya sauce
  • 3 tbsp vinegar
  • 1 tbsp sugar
  • 1 tsp salt
  • ½ tsp pepper
1. Put almonds and sesame seeds in a single layer in a pan and toast in a 350 degree oven for 5 minutes until golden. Remove from the oven. Set aside.
2. Put shredded cabbage and bean sprouts into a large bowl. Add mushrooms, onions, and sunflower seeds. Add toasted almonds and sesame seeds.
3. Combine broken instant noodles and chow mein noodles in a small bowl and set aside.
4. Empty the seasoning packet from the package of noodles into another small bowl. Adding remaining ingredients to create dressing. Put into a container with cover.
5. Before serving, shake dressing. Pour over cabbage mixture. Toss and sprinkle with dry noodles over top.

Variations: Add 2 cups of canned or fresh cooked shrimp or 2 cups of cooked, cubed chicken to cabbage mixture before tossing. Sliced cucumbers and radishes may be added, 1/2 cup each.

#59 Banana Split Cheese Delight

What can I say? I have a weakness for bananas and this dessert recipe helps me get my fix!
  • 1 cup margarine or butter, divided into two 1/2 cup portions, melted
  • 2 cups graham wafer crumbs
  • 1 8 oz package cream cheese
  • 1 cup icing sugar
  • 2 bananas
  • 1 14 oz can crushed pineapple, drained
  • 1 container Cool Whip or whipped topping
  • walnut peices or cherries for garnish, optional
1. Mix graham wafer crumbs and 1/2 cup of the margarine or butter together fro the crust. Press into a 9x13 pan.
2. Beat cream cheese, icing sugar, and margarine together. Spread on the crust.
3. Slice bananas and place on top of the cream cheese layer. Then cover with crushed pineapple.
4. Cover with Cool Whip or whipped topping.
5. Garnish with walnuts and/or cherries.
6. Refrigerate for a few hours before serving.

#58 White Chocolate Pumpkin Cheesecake

This recipe comes from Taste of Home (October/November 2007, p8). I made this cheesecake for Thanksgiving one year in the place of pumpkin pie. It was a hit. A picture can be seen at
  • 1-½ cups crushed gingersnap cookies (about 32 cookies)
  • ¼ cup butter, melted
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 3 eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 5 ounces white baking chocolate, melted and cooled
  • ¾ cup canned pumpkin
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg

  • ½ cup chopped almonds
  • 2 tablespoons butter, melted
  • 1 teaspoon sugar
1. In a small bowl, combine gingersnap crumbs and butter. Press onto the bottom of a greased 9-in. springform pan; set aside.
2. In a large bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla; beat on low speed just until combined. Stir in melted white chocolate.
3. Combine pumpkin and spices; gently fold into cream cheese mixture. Pour over crust. Place pan on a baking sheet.
4. Bake at 350° for 55-60 minutes or until center is just set. Cool on a wire rack for 10 minutes.
5. Meanwhile, combine the topping ingredients; spread in a shallow baking pan. Bake for 10 minutes or until golden brown, stirring twice. Cool.
6. Carefully run a knife around edge of springform pan to loosen; cool 1 hour longer. Refrigerate overnight.
7. Transfer topping to an airtight container; store in the refrigerator.
Just before serving, sprinkle topping over cheesecake. Refrigerate leftovers.
(Serves 12)

I am not sure I made the topping when I made this cheesecake but it looks really good.

#57 Chocolate Chip Cookie Dough Cheesecake

This recipe comes from Taste of Home (December/January 1999, p25). This was the very first baked cheesecake that I ever made! The recipe along with a picture can be found online at
  • CRUST:
  • 1-¾ cups crushed chocolate chips cookies or chocolate wafer crumbs
  • ¼ cup sugar
  • cup butter, melted

  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 3 eggs, lightly beaten
  • 1 cup (8 ounces) sour cream
  • ½ teaspoon vanilla extract

  • ¼ cup butter, softened
  • ¼ cup sugar
  • ¼ cup packed brown sugar
  • 1 tablespoon water
  • 1 teaspoon vanilla extract
  • ½ cup all-purpose flour
  • 1-½ cups miniature semisweet chocolate chips, divided
1. In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom and 1 in up the sides of a greased 9-in. pan. Place pan on a baking sheet; set aside.
2. In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low just until combined. Add sour cream and vanilla; beat just until blended. Pour over crust; set aside.
3. In another bowl, cream butter and sugars on medium speed until light and fluffy. Add water and vanilla. Gradually add flour. Stir in 1 cup chocolate chips. Drop dough by teaspoonfuls over filling, gently pushing dough below surface (dough should be completely covered by filling). Place pan on a baking sheet.
4. Bake at 350° for 45-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
5. Remove sides of pan. Sprinkle with remaining chips. Refrigerate leftovers.
(Serves 14)

#56 Butterscotch Confetti

This recipe comes from Jean Pare's Company's Coming: 150 Delicious Squares. Butterscotch and peanut butter? How can you go wrong!
  • ¼ cup butter or margarine
  • ½ cup peanut butter
  • 1 cup butterscotch chips
  • 1 small bag minature coloured marshmallows
1. Melt butter and peanut butter in a large saucepan over low heat. Stir in the butterscotch chips until melted. Cool until you can hold your hand on the bottom of the pot. Add marshmallows and stir until all are coated.
2. Pack down into a 9x9 inch pan that has been lined with wax paper.
3. Refrigerate before cutting into squares.

I do not let my melted butter, chips, and peanut butter cool too long. Sometimes I do not let them cool at all before adding the marshmallows. I like when the marshmallows are slightly melted in. I think this makes the squares look smoother and neater.

#55 Chocolate Confetti

This recipe comes from Jean Pare's Company's Coming: 159 Delicious Squares. Quick and tasty! If you love these, try butterscotch confetti.
  • ¼ cup butter or margarine
  • ½ cup peanut butter
  • 1 cup semi sweet chocolate chips
  • 1 small bag minature coloured marshmallows
1. Melt butter with peanut butter in a large saucepan. Sitr in the chocolate chips until melted. Cool so that you can hold your hand on the bottom of the pan. Add marshmallows and stir until all are coated.
2. Pack in a 9x9 inch pan that has been lined with wax paper for easy removal to cut or freeze.
3. Refrigerate.

I do not let my melted butter, chips, and peanut butter cool too long. Sometimes I do not let them cool at all before adding the marshmallows. I like when the marshmallows are slightly melted in. I think this makes the squares look smoother and neater.

#54 Double Brownies

These brownies come from Jean Pare's Company's Coming: 150 Delicious Squares. They are to die for so all the work it takes to make them is totally worth it. I remember my husband made them when I had all my wisdom teeth out. They even tasted good pureed through a straw!
  • 2 eggs
  • 1 cup sugar
  • ¾ cup flour
  • ½ cup walnuts
  • tsp salt
  • ¼ cup cocoa
  • ½ cup butter or margarine
  • ½ cup butter or margarine
  • 1 ½ cups brown sugar, packed
  • 2 eggs
  • 2 tsp vanilla
  • 1 ½ cups flour
  • ¼ tsp salt
  • ½ cup chopped walnuts
  • ¼ cup butter or margarine
  • ½ cup brown sugar, packed
  • 3 tbsp milk
  • 1 ½ cups icing sugar
  • cup semi sweet chocolate chips
  • 1 tbsp butter or margarine
1. Chocolate Layer: Beat 2 eggs until foamy. Add granulated sugar, flour, nuts, and salt. Melt cocoa and butter together in a saucepan over low heat. Add to egg mixutre and blend well. Spread in greased 9x13 inch pan. Set aside.
2. Butterscotch Layer: In a clean bowl cream butter with brown sugar. Add 2 eggs and vanilla. Beat until well mixed. Add remaining ingredients. Sitr. Spoon over chocolate layer in small blobs. Spread as best you can. Bake in 350 degree oven for 30 minutes until brownies begin to pull away from sides of pan. Cool and frost.
3. Icing: Bring butter, brown sugar and milk to boil in saucepan. Simmer for 2 minutes. Cool. Stir in icing sugar, adding more sugar or milk if necessary to make consistency for easy spreading. Spread over cooled squares.
4. Drizzle: Melt together the chocolate chips and butter or margarine over hot water and drizzle over icing.

Thursday, March 10, 2011

#54 Chili Cheese Ball

This is another tried and true T. Pechey recipe from one of his cooking classes. It is so easy to make and so tasty!
  • ½ 250g pkg cream cheese, softened to room temperature
  • 3 cups cheddar cheese, grated
  • 1 tbsp dijon mustard
  • 1 tsp worcestershire sauce
  • ½ tsp garlic powder
  • 4 tsp chili powder
1. Using a wooden spoon, stir the cream cheese in a large mixing bowl to soften.
2. Add all the other ingredients and stir to combine thoroughly.
3. With clean hands, form the mixture into a ball. Place the cheese ball on parchment or wax paper and place in the fridge.
4. Serve with crackers or a sliced baguette.

#53 Rustic Mushroom Lasagna

This is a T. Pechey recipe that I learned in his Winter 2010 cooking series. I must admit that when I saw the ingredients in this recipe and when I put it altogether, I was not convinced that this recipe would be a winner. I think it was all the cream that threw me off. But as per usual, T. Pechey came through and this recipe was delish!
  • 6 lasagna noodles
  • 2 tbsp olive oil
  • 20 medium sized mushrooms, cleaned and sliced
  • ½ small red onion, minced
  • 3 garlic cloves, finely minced or put through a garlic press
  • 7 sun dried tomatoes, minced
  • 1 tbsp thyme
  • ½ cup white wine
  • cup pecans, chopped coarsely
  • 1 tsp salt
  • ½ tsp freshly ground pepper
  • 1 ½ cups 18% cream, (also calle table cream or coffe cream)
  • 2 cups mozzarella or mozza/edam cheese
  • ½ cup grated parmesan cheese
  • truffle oil, (optional)
1. Preheat oven to 350 degrees F.
2. Place about 4 quarts (16 cups) of water into a large pot. Add a tablespoon of salt. Cover and heat on high to boil.
3. Meanwhile - heat the olive oil in a large skillet on medium-high heat. When the oil is hot, but not smoking, add the mushrooms, onion, garlic, sun-dried tomatoes, and dried thyme. Cook stirring the odd time until most of the liquid from the mushrooms has evaporated. Add wine, salt, and pepper. Increase heat to high to boil off the wine - the flavour will remain. Take off the heat and allow to cool.
4. When th pasta water comes to a boil - add the lasagna and cook for about 10 minutes.
5. Meanwhile - heat a small skillet over medium heat and add the chopped pecans...toast for only a few minutes (until you can smell the fragrance of the toasted nuts). DO NOT ALLOW TO BURN!
6. When the lasagna has finished cooking - drain through a colander.
7. Spray a 9x13 inch baking dish with non stick spray. Place 3 of the lasagna noodles in the pan. Add 3/4 cup of the cream, HALF of the mushroom mixture, HALF of the pecans, HALF of the parmesan, and HALF of the mozza.
8. Place the other three lasagna noodles on top - then the rest of the cream, mushroom mixture, pecans, parmesan, and mozza.
9. Bake for 30 minutes.
10. Allow to rest and set for about 5 to 10 minutes. Just before serving spray top with truffle oil.
(Serves 6)

Tuesday, March 8, 2011

#52 Rice Pudding

My mom used to make this pudding at home. It is the ultimate comfort food. This recipe comes from "The Good Housekeeping Illustrated Cookbook" by Z. Coulson.
  • 6 cups milk
  • 1 cup medium grained rice
  • ½ cup sugar
  • 2 tbsp butter or margarine
  • ¼ tsp salt
  • 2 tsp vanilla
  • ¼ tsp nutmeg
1. Add milk, rice, sugar, butter or margarine, and alt in a 3 quart saucepan.
2. Over medium heat, heat the milk mixture until tiny bubbles form around the edge, stirring mixture frequently.
3. Reduce heat to low, cover, and simmer for 1 hour or until rice is very tender. Stir occasionally.
4. Stir in vanilla. Cover and refrigerate until well chilled (about 3 hours).
5. To serve, spoon rice pudding into dessert dishes and sprinkle with nutmeg.

I like to eat this pudding hot or cold. I like to pour some milk over it and sprinkle it with cinnamon or nutmeg.

#51 Butterscotch Pecan Dessert

This recipe comes from Taste of Home October/November 1998, p33. I love it because it is light and tasty. This recipe along with a picture can be found online at
  • ½ cup cold butter
  • 1 cup all-purpose flour
  • ¾ cup chopped pecans, divided
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup confectioners' sugar
  • 1 carton (8 ounces) frozen whipped topping, thawed, divided
  • 3-½ cups milk
  • 2 packages (3.4 or 3.5 ounces each) instant butterscotch or vanilla pudding mix
1. In a bowl, cut the butter into the flour until crumbly; stir in 1/2 cup pecans. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 20 minutes or until lightly browned. Cool.
2. In a small bowl, beat cream cheese and sugar until fluffy. Fold in 1 cup whipped topping; spread over crust.
3. Combine milk and pudding mix until smooth; pour over cream cheese layer. Refrigerate for 15-20 minutes or until set.
4. Top with remaining whipped topping and pecans. Refrigerate for 1-2 hours
(Serves 16)

Saturday, March 5, 2011

The First Milestone

I now reached the first blogging milestone...50 recipes entered on my blog. For my fellow math teachers out there I am reporting being almost 1/7 or roughly 14% completed. Cheers!

#50 Fruit Crisp

I adapted this fruit crisp recipe from a rhubarb crisp recipe I once found in a 4-H cookbook. The secret to it being so good is that the crumbly goodness underneath and on top of the fruit.

  • 1 cup brown sugar
  • 1 cup flour
  • ¾ cup rolled oats
  • ½ tsp cinnamon
  • ½ cup butter, melted
  • 4-6 cups fruit
  • 1 cup sugar
  • 1 tbsp cornstarch
  • 1 cup water
  • 1 tsp vanilla
1. Mix the brown sugar, flour, oats, butter, and cinnamon. Press 1/2 of this mixture into a greased 9x9 pan.
2. Cover with fruit of your ch
oice. The ingredients say to use 4 to cups of fruit. I fill the baking dish almost full, leaving room for the topping to go on top. The fruit will shrink as it cooks but do not fill the dish too full so the juices will run over.
3. Combine sugar, cornstarch, and water. Feel free to use less sugar if you are usin
g sweeter fruit. The 1 cup of sugar is based on using rhubarb which is a very bitter fruit.
4. Cook the sugar, cornstarch, and water overmedium heat, stirring constantly until it is clear and thickens. Remove from the heat and add vanilla. Then pour over the fruit.
5. Top with remaining crumb mixture.
6. Bake at 350 degrees for 30 to 45 minutes. Cool a bit and then serve with a scoop of ice cream or dessert topping.

I have used rhubarb, apples, peaches, saskatoon berries, and blue berries. I like to use a combination of fruit. The pictures feature peaches and saskatoon berries.

#49 Grandma Shirley's Pumpkin Pie

Homemade pumpkin pie like other homemade goodies is just so much better. I will never by a pumpkin pie in a store again. My grandma says that this was her mom's recipe.
Ingredients:4 eggs
  • 2 cups sugar
  • 1 tbsp butter, full
  • 1 28 oz can pumpkin
  • 1 tbsp ginger
  • 1 tbsp cinnamon
  • 3 cups milk
  • 3 pie shells
  • 1 small package of prepared whipped topping
1. Separate the egg white from the yokes. Beat the egg white until stiff and then set aside.
2. Mix the egg yokes, sugar, and butter. Whip until creamy.
3. Add pumpkin, ginger, and cinnamon. Mix until smooth.
4. Gradually add 3 cups of milk.
5. Fold in the egg whites. Remember folding is not stirring. Folding is continually folding the batter on top of itself so that air is added to the mixture.
6. Pour the mixture into 3 pie shells.
7. Place the pies in a 450 degree F oven for 15 to 20 minutes. Reduce the heat to 350 degrees F and cook for ano
ther 45 minutes. The pies are done when a metal knife can be inserted and it comes out clean.
8. When pies have cooled, cover with whipped topping.

If you would like to make some pumpkin tarts instead of pies. Follow the same instructions but cook tarts at 350 or 375 and watch them carefully.
They will cook a lot quicker.

According to my grandma, the egg whites are stiff when you can hold the bowl upside down and they do not move.

#48 Crab Tarts

Another recipe from T. Pechey's cooking class. These tarts make a nice appetizer.
  • 15 tart shells, 3 inch size
  • 3 eggs
  • ¼ cup light cream, (half and half - 10% fat)
  • ¾ cup Swiss cheese, grated
  • 3 to 4 oz. crab or crab flavored pollock, minced fine
  • 1 tsp dried parsley
  • 2 dashes worcestershire sauce
  • 1 dash salt and black pepper
1. Preheat oven to 400 degrees F.
2. Beat eggs with a whisk in a medium bowl until frothy.
3. Add the rest of the ingredients and mix well.
4. Divide equally among the 15 tart shells.
5. Bake until golden - about 15 minutes.

#47 Spiced Crab Cakes with Avocado Butter

This recipe in another recipe I learned in T. Pechey's cooking class several years ago. I have never tasted a better crab cake....even during my visits to the coast! Thanks T. Pechey!
  • ½ lb crab or crab flavored pollock, minced
  • 2 tbsp low fat plain yogurt
  • 1 tbsp dried parsley
  • 1 tbsp dijon mustard
  • 1 green onion, minced
  • ½ lime, juiced
  • 1 serrano chili, seeds and membrane removed and discarded
  • 1 dash worcestershire sauce
  • 1 egg, lightly beaten
  • 2 tbsp oilve oil
  • 1 avocado
  • ½ lime, juiced
1. Finly mince the Serrano Chili pepper
2. Combine all crab cake ingredients EXCEPT egg and olive oil in a medium bowl - stir to mix well. Add egg and mix well. Don't be afraid to wash your hands and get right in there.
3. Using a 1/4 cup measure, scoop the cake cake mixture into your hands and form about 8 patties. Place on a dinner plate.
4. Heat the olive oil in a large non-stick skillet. When the oil is hot but not smoking, ad the crab cakes and cook until brown on the bottom (just 3 or 4 minutes will do). Carefully turn and cook the other side.
5. Meanwhile, for the avocado butter, run a knife around the avocado and remove and discard the pit. Scoop the flesh into a bowl and mash with a potato masher. Add the lime juice and mix well.
6. When the crab cakes have finished cooking, remove to appetizer plates. Spoon the avocado butter on top and enjoy!

#46 Black Forest Cake

If you like cherries and chocolate, this dessert will definitely be a favourite!
  • 1 small bag of white mini marshmallows
  • 1 chocolate or devil's food cake mix, (Plus all the necessary ingredients to make the cake)
  • 1 can cherry pie filler
  • 1 instant chocolate pudding, prepared
  • 1 container whipped topping
  • Chocolate for shaving, (optional)
  • Marochino cherries, (optional)
1. Spread the bag of miniature marshmallows on the bottom of a greased and floured 9x13 pan.
2. Prepare the cake mix as directed on the package and then pour over the marshmallows.
3. Drop spoonfuls of pie filler evenly over the batter.
4. Bake for 40 to 45 minutes at 325 degrees until cake is done. Cool the cake.
5. Spread the instead chocolate pudding over the cooled cake and then top with whipped topping.
6. Decorate with shaved chocolate and/or whole maraschino cherries.
7. Chill to set before serving.

#45 Baked Apple Turkey Stuffing

This is the stuffing recipe that I use all the time. It comes from Taste of Home (October/November 2006, p.8). The original recipe asked for raisins but I prefer the dried cranberries. You can also put this stuffing in a turkey but I find stuffing the turkey dries out the turkey meat so I cook the stuffing separately. This recipe can be found online at
  • 1-½ cups chopped celery
  • ¾ cup chopped onion
  • ¾ cup butter, cubed
  • 9 cups day-old cubed whole wheat bread
  • 3 cups finely chopped apples
  • ¾ cup dried cranberries or Craisins
  • 1-½ teaspoons salt
  • 1-½ teaspoons dried thyme
  • ½ teaspoon rubbed sage
  • ¼ teaspoon pepper
  • 1 carrot, grated
1. Saute celery and onion in butter until tender.
2. Remove from the heat; stir in the bread cubes, apples, dried cranberries, salt, thyme, sage and pepper.
3. Place stuffing in a greased 9x13 baking dish; refrigerate until ready to bake.
4. Bake covered, for 20-30 minutes. Uncover; bake 10 minutes longer or until lightly browned.
(Serves 12)

#44 Maple Bacon Turkey

This is how I always make my turkey, mostly because my husband is a bacon-aholic. Please be warned that the meat has sort of a smoky BBQ flavour. If this is not for you or you want a more traditional turkey, then do not make this recipe. My dad prefers a traditional turkey over this recipe. He cringes at the sight of the bacon at Thanksgiving or Christmas time. This recipe is adapted slightly from a recipe by Che Ryan Skelton in Inspired by Compliments - Winter 2007.
  • 1 - 8.5 to 11 lb turkey, thawed and neck and other inards removed
  • 1 tbsp chili powder
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 apple (optional), quartered
  • 1 small onion (optional), quartered
  • 3 garlic cloves (optional), halved
  • 1 pkg maple bacon
  • 1 cup real maple syrup
1. Preheat oven to 500 degrees F (260 degrees C).
2. Combine chilli powder, salt, and pepper. Season turkey evenly, inside and out, by rubbing with mixture into turkey.
3. Place the turkey in a roasting pan. Stuff the cavity loosely with apple, onion, and/or garlic. Stuffing these things inside will help keep the meat moist.
4. Lay bacon strips over the entire turkey: breasts, legs, and cavity.
5. Put the turkey in the oven and reduce heat to 350 degrees F (180 degrees C). Roast turkey for about 3 hours or until an instant-read thermometer registers 180 degrees F (82 degrees C) when inserted into the inner thigh.
6. During the last 30 to 45 minutes of roasting, brush the turkey and bacon with the maple syrup every 10 or 15 minutes.

Use a digital meat thermometer. Since I have been using a digital meat thermometer I an cooking my meat not as long and it is way juicier. Before I always overcooked meat.

Lately I have been making my stuffing separate from my turkey. I use the Baked Apple Turkey Stuffing recipe.

Tuesday, March 1, 2011

#43 Quick Cherry Cheesecake

This is a recipe from my mom. This dessert has always been a home favourite and it is much easier than making real baked cheesecake.
  • ½ cup margarine or butter
  • 1 ½ cups graham wafer crumbs
  • 1 250g cream cheese, softened
  • ½ cup sugar
  • 1 tbsp lemon juice, optional
  • 1 envelope dessert topping, prepared
  • 1 can cherry pie filler
1. Melt margarine or butter in a saucepan over low heat. Stir in the graham cracker crumbs. Press into a 9x9 pan. Bake at 350 degrees for 10 minutes. Cool.
2. Beat cream cheese, sugar, and lemon juice. Fold in the prepared dessert topping.
3. Spread the cream cheese mixture over the crust and then chill in the refrigerator.
4. Spread cherry pie filler over the top. Chill once more to set before serving.
(Serves 9)

Any flavour of pie filler can be used.