November 2011 Recipes Christmas Baking Gift And Drink Ideas, Gluten Free Recipes, Soups, Assorted Breads And A Guest Chef... Christmas means requests for time honoured family favourites and since we have recorded them for you in the past we hope you will look up our previous November and December printable recipe pages. Keeping in mind people with dietary problems Linda is always on the lookout for gluten free recipes so we are including two flours for you to use in your gluten-free recipes. Mary's Gluten-Free All-Purpose Flour Blend (Living Without's Gluten-Free Holiday 2011 magazine) Makes 6 cups 2 cups brown rice flour, 2 cups white rice flour, 1 1/3 cup potato starch (not flour), 2/3 cup tapioca starch/flour Mix ingredients together and store in a tightly covered container in the refrigerator. Pastry Flour Blend (Living Without's Gluten-Free Holiday 2011 magazine) Makes 3 cups 2 cups fine-grind brown rice flour, ¾-cup potato starch (not flour), ¼-cup tapioca starch/flour Tip: To make fine grind rice flour, place in a clean coffee grinder or food processor and pulse. Sift ingredients together. Store in a sealed container in the freezer for up to 6 months. Bring to room temperature before using. Guest Chef Lori Robb: A very nice soup for those cold stormy days that are now descending upon us. Instead of the sausage, I have used 1lb of ground turkey. For the seasoning and the noodles I have purchased the inexpensive version of Helper Lasagna (Safeway brand) and used only 1/3 of the seasoning envelope + some Italian seasoning, and of course the noodles. The noodles can be purchased in bulk from some of the bulk barns. A really good mozzarella can be substituted for the provolone. I imagine you also could possibly substitute Kale for the spinach. Lasagna Soup 8 Servings with 30 minutes for preparation 1 lb. Italian turkey sausage casing removed, 2 cups onion, chopped, 1 cup carrots, diced, 2 cups button mushrooms sliced thin, 2 tablespoons garlic, minced, Ingredients for Broth: 4 cups chicken broth, 1 can (15 oz.) stewed tomatoes, 1 cup pasta, 2 cups fresh spinach, chopped, 1 cup provolone diced, ¼ cup Parmesan cheese, 4 teaspoons, basil, chopped 1. Brown sausage in a large saucepan over medium-high heat. Add onion and carrot; sauté 3 minutes. Stir in mushrooms and garlic, and sauté another 3 minutes
2. Add broth and tomatoes; bring to a boil. Stir in the pasta and simmer until cooked, about 10 minutes or according to package directions. Add the spinach and cook about 1 minute or until wilted. 3. To serve, place cubes of cheese in each serving bowl, then ladle soup over to melt. Garnish with Parmesan and basil. Lori's Cooking Tips: Turkey Sausage Italian style would be an excellent substitution as would ground Turkey. The pasta should be the little lasagna noodles (mafalda) you can get this from the Hamburger Helper style boxes. Be sure to chop the Italian style tomatoes before putting them into the broth. Linda's Recipes Oat Demerara Shortbread (Canadian Living) ½ cups large flake rolled oats, 1 cup unsalted butter, softened ½ cup packed Demerara-style sugar or dark brown sugar, ½ tsp. salt, 1 ½ cups flour ¼-cup cornstarch Topping: 2 tbsp. large-flake rolled oats On baking sheet, bake the ½ cup oats at 325 F for 7 to 10 minutes or until lightly toasted. Let cool. In large bowl, beat butter, sugar, and salt until fluffy. In separate bowl, whisk flour, cornstarch, and oats; stir into butter mixture just to combine. Press into parchment paper-lined 9 spring form pan. Score into 12 to 16 wedges. Topping: Prick wedges with fork; sprinkle with 2 tbsp. oats and press lightly into dough. Bake at 325 F for 50 minutes, or until lightly browned. Let cool in pan for 5 minutes. Cut through score lines. Let cool completely. Carrot and Pumpkin Seed Muffins (Homemakers Magazine) 1¾ cup whole wheat flour, ½ cup all-purpose flour, ¼ cup packed dark brown sugar 2 tsp. baking powder, 1 tsp. baking soda, 1 tsp. cinnamon, ½ tsp. salt, ¼ tsp. nutmeg ¾ cup pumpkin seeds, 1 cup buttermilk, ¼ cup liquid honey, 3 tbsp. vegetable oil 2 eggs, 2 cups shredded carrots In a large bowl, whisk together flours, sugar, baking powder, baking soda, and spices. Stir in ½ cup of the pumpkin seeds. In separate bowl, whisk together buttermilk, honey, oil, and eggs; stir in carrots. Pour over flour mixture and stir just until combined. Do not over mix. Spoon into greased muffin tin. Sprinkle with remaining pumpkin seeds. Bake at 375 F for 25 minutes or until toothpick inserted in center comes out clean. Cool in pan on rack. Chocolate Overload Cookies (Canadian Living) ¾ cup unsalted butter, softened, 1/3 cup granulated sugar, 1/3 cup packed brown sugar, 1 tsp. vanilla, 1 egg, 1½ cups flour, ½ cup cocoa powder, ½ tsp. baking powder,
¼ tsp. baking soda, ¼ tsp. salt, 1/3 cup each: chopped bittersweet chocolate, milk chocolate, and white chocolate In large bowl, beat butter with sugars; beat in vanilla and egg. In separate bowl, sift together flour, cocoa, baking powder, baking soda, and salt; stir into butter mixture. Stir in bittersweet chocolate, milk chocolate and white chocolate. Form into 10-inch log; wrap in wax paper and refrigerate until firm, about two hours. Using a sawing motion with sharp knife, cut log into generous ¼-inch thick slices. Place, 1 inch apart on parchment-lined baking sheets. Bake at 350 F for 10 to 11 minutes. Let cool on pans for 5 minutes, transfer to rack and let cool completely. Blueberry White Chocolate Scones (adapted from Kraft recipe) 3 cups flour, ¼ cup brown sugar, 1 tbsp. baking powder, ½ tsp. salt, ¾ cup cold margarine, or butter, ¾ cup milk + 2 tbsp., 2 tbsp. white sugar, Juice from one lemon, 1 egg, beaten, Grated rind from one lemon, 1 cup blueberries, 2 squares white chocolate, chopped Mix flour, ¼ cup brown sugar, baking powder, salt and lemon rind in large bowl. Cut in margarine with pastry blender until mixture resembles coarse crumbs. Mix lemon juice into ¾ cup milk and add beaten egg. Add liquids all at once to dry ingredients. Stir in blueberries and chocolate just until mixture forms dough. On floured surface, gently knead dough 6-8 times. Divide dough in half. Pat each half into 7-inch rounds. Cut each round into 8 wedges. Place on greased baking sheet. Brush with remaining 2 tbsp. milk. Sprinkle with 2 tbsp. white sugar. Bake at 375 for 25 minutes or until golden. Serve warm. Lemon Pistachio Cookies (Better Homes & Garden) 1 cup butter, softened, ¾ cup sugar, 1/8 tsp. salt, 1 egg, ½ tsp. vanilla, 2 ¼ cups flour, Grated peel from one lemon, ½ cup salted dry-roasted pistachio nuts, finely chopped In large bowl beat butter until light and fluffy. Add sugar and salt. Beat until combined. Beat in egg, vanilla, and grated peel until combined. Beat in as much of the flour as you can with the mixer, then stir in the remaining flour with a wooden spoon. Divide dough in half. Shape in each half into an 8-inch roll. Roll each roll into pistachio nuts to coat. Wrap rolls in waxed paper. Chill about 2 hours. Slice into ¼ slices. Place 1-inch apart on an ungreased cookie sheet. Bake at 350 F for 8-10 minutes or until edges are lightly brown and tops are set. Cool cookies on sheet for 1 minute, and move to wire racks. Soft Batch Cookies (Gluten Free Holiday Guide 2011) ½ cup gluten-free all-purpose flour blend of choice, ½ cup brown rice flour, 1 cup fine shredded coconut, 1 tbsp. + 1 tsp. baking powder, 1 tsp. baking soda, 1 tsp. xanthan gum, 2 tsp. pumpkin pie spice, ½ tsp. salt, ½ cup dried cranberries, ½ cup raisins, ¾ cup coconut oil, or butter at room temperature, 2/3 cup liquid honey, ¾ cup unsweetened applesauce, 1 tsp. vanilla In large bowl, whisk flours, coconut, baking powder, baking soda, xanthan gum, pumpkin spice and salt. In separate bowl, combine cranberries, raisins, butter, honey, and applesauce. Beat until smooth. Add to dry ingredients and mix only enough to combine.
Drop dough by rounded teaspoons onto prepared baking sheet. Leave 2 between cookies. Bake cookies at 350 F for 15 minutes or until lightly browned. Let cookies cool on cookie sheet slightly before transferring to wire rack. Lemon Meringue Bars (from Lynn s Farm Journal ) ½ cup butter, ½ cup icing sugar, 2 eggs, separated, 1 cup flour, ¼ tsp. salt, 2 tsp. grated lemon peel, ½ cup sugar, ½ cup chopped pecans Cream butter until light and fluffy. Gradually beat in icing sugar, and egg yolks to blend. Combine flour and salt. Add to egg yolk mixture. Stir in lemon peel. Spread evenly in greased 8 pan. Bake at 350 F for 10 minutes or until lightly browned. Beat egg whites until they form stiff peaks; gradually beat in ½ cup sugar, blending well. Stir in chopped pecans. Spread meringue evenly over baked layer. Continue baking at 400 F for about 5-7 minutes or until lightly browned. Remove from oven and partially cool. Cut in 2 squares. Crock Pot Pizza Soup (adapted from A Year of Slow Cooking) 2 small tins of pizza sauce (7-½ oz. each), 4 cups water, 1 red pepper, seeded and chopped, ½ Spanish onion, chopped, 1 cup sliced mushrooms, 1 large can diced tomatoes with juice, 1 cooked Italian sausage, drained and crumbled, 1 cup sliced pepperoni sticks, 1 tsp. dried basil, 1 tsp. dried oregano, ½ cup small dried pasta Shredded mozzarella or marble cheese In large crockpot, add red pepper, onion, and mushrooms. Add pepperoni and crumbled Italian sausage. Add basil and oregano. Pour in the pizza sauce, canned tomatoes with juice, and 4 cups of water. Cover and cook on low for 7-9 hours. About 1 hour before serving, add pasta. Turn to high. Garnish each bowl of soup with handful of shredded mozzarella cheese. Nancy s Recipes Creamed Vegetable Soup An excellent soup that I doubled and added 1 cup of leftover chopped chicken and mixed frozen vegetables. I also had 1 cup of leftover whipping cream so that is what I used in the soup; which made it very thick and creamy. The soup called for water but I used homemade chicken stock, which really enhanced the flavour, and is highly recommended 2 celery stalks thinly sliced, 2 medium carrots thinly sliced, 1 large onion diced, 1 large potato diced, 1 cup diced turnip (optional I added 1 cup thinly sliced cabbage instead), ½ cup green beans, 4 cups water (stock recommended), 1 tsp salt, ¼ tsp. salt, ½ cup frozen green peas, ¼ cup flour, 1 cup milk. Add all the ingredients, except the frozen vegetables or peas, flour, and milk, into a large pot. Bring to a boil; cover and simmer about 20 minutes. Add peas simmer for 5 more minutes.
Put flour in a small jar add milk cover and shake until there are no lumps or flour is well mixed. Stir into the simmering soup until it starts to boil and thicken. Test for salt and pepper. Makes about 7 cups. Food Gift Ideas For That Special Someone I've included the recipe cards I made and of course you should substitute your own name. Brownies in a Jar Recipe A favourite of my young nephew who wanted to do the odd baking. I also sent it to my sister who professed she didn't have time to cook. 1 L jar 1 cup flour Sift flour and salt together ½ tsp. salt 12 tbsp. cocoa powder, 1 ½ cup granulated sugar, ½ cup brown sugar, ½ cup walnuts, ¼ cup chocolate chips, ¼ cup white chocolate chips. Pour flour into the jar. Tap lightly to settle the flour. Add 6-tbsp. cocoa (tap lightly), ¾ cup white sugar, ½ cup brown sugar (push down with fingers or spoon), ¾ cup white sugar (tap again), and 6 tbsp. cocoa. Top with the different kinds of chips, marshmallows, smarties, Reece s pieces, or whatever you would like in brownies. Seal and include recipe card, see below. FROM NANCY'S KITCHEN BROWNIES IN A JAR Heat oven to 350ºF (180ºC). Grease a 9-inch square pan. Melt ½-cup butter or margarine in cup in microwave. Beat 3 eggs in a large bowl, ½ teaspoon vanilla, and add melted margarine. In another bowl, whisk all the dry ingredients from the jar. Slowly, while mixing add the dry ingredients to the egg mixture. Spread in the pan. Bake 35 minutes or until a cake tester inserted in the centre has a few crumbs. If you like, you can also add marshmallows, nuts, or more chocolate chips. Macaroni And Cheese Sauce Mix This is just like the Kraft Dinner powder. A thoughtful gift for students at university or young Mums. 4 ½ cups dehydrated cheese powder (bulk food stores), 2 2/3 tbs. powdered milk, 2 2/3 cups flour, 2 tsp. onion powder. Mix well and put in an attractive container or jar with the information below pasted on the jar. FROM NANCY S KITCHEN MACARONI & CHEESE SAUCE
Boil 1-cup macaroni or any other pasta. Drain well. Add ¼-cup margarine to macaroni, stir until melted. Add ¼-cup Nancy s cheese sauce mix, stir, and then add ¼-cup milk. For a creamier sauce, add more milk. Serve. Makes 2 large portions. Entertaining Punches These are dangerous, as they taste so good you forget there is alcohol in them! Cranberry Banger Punch 1. 12 OZ. can orange juice thawed plus 2 juice cans of water 2. ½ cup Grand Marnier or other orange flavour liqueur - Chilled 3. 2 quarts of Cranberry Cocktail juice - Chilled 4. 1 750 ml. of vodka - Chilled 5. 1 32 oz. bottle of lemon-lime carbonated beverage i.e. Sprite or 7-Up Chilled 6. Add #1 & #2 (juice, water, & liqueur) put in ice cube trays and freeze 7. When you are ready for the punch combine the Cranberry Juice and vodka in punch bowl. Slowly add the bottle of Sprite or 7-Up. Float ice cubes in punch. Makes 16 cups. Detroit Dancing Punch 1. 1 Bottle of Vodka 2. 1 Mickey of Southern Comfort 3. 1 Mickey of White Sparkling Wine 4. 1 Bottle of 7-Up 5. 1 12 oz. can of Five Alive but NO water 6. 1 litre of Raspberry or Strawberry Sherbet 7. 1 litre of Vanilla Ice Cream There weren t any instructions for this drink but thaw the orange juice and chill well and make sure everything else is well chilled. Mix the Ice Cream and Sherbet, and then add the booze and orange juice. Slowly poor the carbonated drink into this mixture. Serve. Quilters' Recipes of the Month! Ann s Egg Salad 8 hard-boiled eggs, cooled and peeled, 4 slices bacon, fried crisp, drained and crumbled, ¼ cup finely chopped green onions, ½ tsp. Dijon Mustard, Kraft Miracle Whip Using mini food chopper, finely dice eggs. Stir in Dijon mustard, crumbled bacon and green onions. Add Kraft Miracle Whip to just moisten the egg mixture. Great for sandwiches, buns or on toast! Glenys Apple Pie Pastry enough for Two Crusts: 2 ½ cups flour (all purpose or cake & pastry flour), ½ tsp. salt, 1 cup Shortening or ½ & ½ Butter (half butter/half margarine), 6-8 tbsp. cold water
Whisk salt into flour. Cut in cold butter with pastry blender. Add enough cold water to hold dough together. Filling 4 cups sliced apples (cored but not peeled), approx., 2 tbsp. orange or lemon zest optional, ½ cup white sugar, ½ cup Splenda, ½ tsp. vanilla, 2-3 tbsp. cinnamon to taste, 1 tbsp. cornstarch, Toss apples with filling ingredients. Cut 2/3 of pie dough. On floured surface, gently roll dough very thin large enough to line 9 pie plate. Carefully lift dough to pie plate and let overlap edges of plate. Pour filling into pie plate. Roll remaining 1/3 of pie dough on floured surface. Cover pie filling. Pinch dough around edges of plate. With sharp knife, slash two vents in cover. Bake approx. 40 minutes at 350 F or until crust is golden brown. Shirley s Breakfast Muffins 1 egg, beaten, 1/2 cup brown sugar, 1 can crushed pineapple (about 1 cup) less just some of the juice, 1 cup sifted flour, 1 ¼ cups milk (scant), 1/2 tsp. salt, 1 tsp. baking soda, 2 cups natural bran, 1/2 cup ground flax seeds, 1/2 cup raisins, 1/2 cup dried cranberries, 3/4 cup dried apricots, chopped Combine dry ingredients - add pineapple, then milk and egg. Mix well. Pour into greased muffin tins. Bake at 375 F for about 15 minutes. Sigga s Chocolate Chunk Square Cookies (from Saskatchewan) 1 cup margarine, ½ cup brown sugar, 2 cups flour, 1 tsp. vanilla, 1 cup chopped up dark or milk chocolate (or 1 cup peanut butter chips) Cream together the margarine and brown sugar. Add vanilla. Stir in flour and chopped chocolate chunks. Press into greased 9 x 13 cookie sheet. Bake at 350 F for 15-20 minutes or until batter is golden. Cut into square cookies. Ann s Holiday Pumpkin Bread (adapted from www.allrecipes.com ) 3 cups white sugar, 4 eggs, 2/3 cup water (drained from cranberries and cooled), 2 tsp. baking soda, 1 tsp. baking powder, 1 tsp. ground allspice, 3 1/2 cups all-purpose flour, 2 tsp. salt, 1 tsp. ground nutmeg, 1 tsp. ground cinnamon, 1/2 tsp. ground cloves, 1 (15 ounce) can pumpkin puree, 1 cup chopped pecans, 1 cup dried cranberries (soak to plump in hot water, drain and save water), 1 cup vegetable oil Preheat oven to 350 F. Grease and flour two 9 x 5 loaf pans. Mix oil, sugar, and eggs together in a large bowl. Mix in pumpkin puree and water. Stir together flour, soda, baking powder, salt, and spices. Add to the pumpkin mixture, and mix until just combined. Stir in nuts and raisins. Divide batter into prepared pans. Bake for 75-85 minutes, or until cake tester inserted in middle comes out clean. Cool on wire racks.