January Recipes Breads, Buns, Prime Rib, Soup, And Treats by Linda Huisman And Nancy Bremner Volunteers, And Residents Of Pinawa Linda s Recipes Vanilla Chocolate Chip Scones 4 cups flour, 3 tbsp. sugar, 4 tsp. baking powder, ½ tsp. salt, ½ tsp. cream of tartar, 3/4 cup cold butter, 1 egg, separated, 1 ½ cups refrigerated vanilla nondairy creamer (or your favourite flavour, or plain half & half cream), 1 ½ cups semisweet chocolate chips, sugar for sprinkling Spiced Butter: ½ cup butter, softened, 3 tbsp. brown sugar, 1/4 tsp. ground cinnamon, 1/4 tsp. ground allspice, 1/8 tsp. ground nutmeg In a bowl, combine the first five ingredients; cut in butter until crumbly. In another bowl, whisk egg yolk and creamer; add to dry ingredients just until moistened. Stir in the chocolate chips. Turn onto a floured surface; knead 10 times. Divide dough in quarters. Pat each portion into a 6" circle; cut into eight wedges. Separate wedges and place on greased baking sheet. Beat egg white; brush over dough. Sprinkle with additional sugar. Bake at 425 F for 15-18 min. or until golden brown. Meanwhile, in a small mixing bowl, combine the spiced butter ingredients; beat until smooth. Serve with warm scones. Taco Soup from Linda s Sister 1 small beefsteak, 1 medium onion chopped, 1 tbsp olive oil, 2 cans 15 oz pinto beans, rinsed and drained, 1 large can diced tomatoes (don't drain), 2 cups water, 1 can black beans rinsed and drained, 1 can cream style corn, 1 envelope ranch salad dressing mix 1 envelope taco seasoning In a large Dutch oven, or pot, brown beef and onion in oil. Add the pinto beans, tomatoes, water, black beans, corn, salad dressing mix, and taco seasoning. Bring to a boil. Reduce heat, cover and simmer for 30 minutes or until the beef is tender. Note: you can substitute 1 cup dried navy beans and 1 cup dried pinto beans to replace the 3 cans of beans. For every cup of dried beans, soak with 3 cups of water over night. Quick soak method: bring beans and water to a boil. Boil gently for 2 minutes, remove from heat, cover, and let stand for one hour. Rinse the beans, add water to cover, and simmer for another hour. Snack Mix from Linda s Sister-in-Law 6 cups Crispex Cereal, 1 cup Mini Pretzels, 1 cup Salted Dry Roasted Peanuts
6 tbsp. butter or hard margarine, ¾ cup packed brown sugar, ¼ cup honey 1 tsp. vanilla Mix Crispex Cereal, pretzels, and peanuts in a large greased roaster. Measure butter, brown sugar and honey into a small pot. Heat on medium and stir until mixture boils. Boil gently on low without stirring for 5 minutes. Remove from heat and stir in vanilla. Pour hot syrup over cereal mixture. Stir well to coat. Bake 1 hour in 250 F oven, removing every 15 minutes to stir. Dump mixture out onto foil lined cookie tray to cool. Store in airtight container. Potatoes from Linda s Friend 8-10 potatoes peeled and cut into wedges, 1 cup water, ½ cup lemon juice, 1/3 cup olive oil, 3 cloves garlic minced, 2 tsp. salt, 2 tsp. dried oregano 1 tsp. pepper Mix water, lemon juice, oil, garlic, salt, oregano, and pepper. Dip potato wedges into sauce. Lightly grease a 9 x 13 pan. Place the potatoes into the pan. Pour the remaining sauce over top. Cover with foil. Bake at 325 F for 1 ½ - 2 hours. Remove foil after the first hour. Deluxe Corn Bread: This bird treat recipe called for a corn bread mix, which I didn t have, so I modified one of my own cornbread recipes and added the extra ingredients: Cornbread: 1 cup flour, 1 cup cornmeal, 1 ½ tsp. baking powder, 1 tsp. baking soda, ½ tsp. salt, 2 eggs, ¼ cup milk, 1 can creamed corn, ¼ cup oil, 1 tbsp. honey Extras: ½ cup sunflower seeds, ¼ cup chopped apricots, ¼ cup chopped dates, ¼ cup raisins, ½ cup dried cranberries. In a large bowl, stir together flour, cornmeal, baking powder, baking soda, and salt. Add sunflower seeds, apricots, dates, raisins, and dried cranberries. In separate bowl, beat together eggs, milk, creamed corn, oil and honey, stir in into dry ingredients just until blended. Pour into greased and floured 9 x 9 pan. Bake at 400 F for 20-25 minutes or until cake tester inserted in center comes out clean. Nancy s Recipes Prime Rib Roast For Christmas we had a 12 lb+ prime rib roast and since we all like rare meat it is a task to never over do the roast. My daughter and I worked out a chart for the time for a rare roast. Remember it all depends on your oven as well some cook hotter as they age and others cook cooler.
For this roast I poked holes into it and pushed a whole peeled clove of garlic. Then I rubbed the meat with a peppery steak blend of spices. My roasts never have sage, rosemary, or thyme on them because to me sage is for chicken and pork and rosemary is for lamb. I think it is a sacrilege to the glory of prime rib to have anything else other than garlic, salt and pepper. Kilograms Pounds Time 1.8 2.7 4-6 2 ¼ - 2 ¾ 2.7-3.6 6-8 2 ½ - 3 3.6 4.5 8-10 2 ¾ - 3 ¼ 4.5 5.4 10-12 3 3 ½ 5.4 6.35 12-14 3 ¼ - 3 ¾ Cook roast at 400 F for 10 minutes (seals the juices in) and then cook at 325 F until done to your tastes. Yorkshire Pudding: My daughter has a tip from a chef to always have perfect puddings and it works! Heat oven to 375 F 1 cup flour, ¾ tsp salt, 2 tbsp melted suet, margarine, or butter (I use suet), 3 eggs, 1 cup milk. Beat eggs and milk until frothy and light; add flour, salt, and melted beef suet. Beat until smooth. TIP: After mixing well pour the batter once more through a sieve that is high over a bowl. This puts air back into the mixture. Chill really well before pouring into muffin tins. Grease 6 large muffin tins and add a tbsp of ground up suet to the tins. Place in oven until smoking hot and suet is melted. Immediately fill the tins with 1/3 cup of ice-cold mixture; bake for 40 minutes slitting the bottoms or poke a hole in the puddings then continue for another 10 minutes. Remove from oven and tins. When the meat is done and vegetables are roasted; turn off the oven, slip the puddings back into the tins and put into the oven to warm up. Serve with lots of prime rib roast gravy. Note: Linda s recipe for Yorkshire puddings is in December 2009 Recipes. New Year s Day Quiche Use the recipe for Diane s Pastry (December 2009). I used the ingredients for a Denver. Bake 8 slices bacon in the oven until crisp (350 F for at least 20-25 minutes). Cool then break into bite sized pieces. Meanwhile have on hand diced peppers (all colours) mushrooms, and onions to make 2 ½ cups of ingredients. Sauté in a bit of margarine or oil until cooked and dry. If you don t want to over cook the ingredients then you will have to drain the vegetables and mushrooms (saving juice for stock). Grate ¼ lb or 4 oz of your choice of cheese. I used pre-shredded Kraft Mexican blend with the jalapenos.
Mix 3 eggs, 1 ¾ cup milk you can substitute soy milk with no effect on texture or flavour, ½ tsp salt, pepper to taste or use seasoned salt and parsley to suit your tastes Roll out the pastry and place in a 9 pie plate or Pyrex pie dish that has deep sides. Put the crumbled bacon and other items in the bottom of the shell. Layer cheese on top then add the custard egg mixture. Bake at 400 F for 35-45 minutes or a bit longer until the custard is set. Serve with a salad and vegetables and dip. Serves 6 or 8 depending on the appetites. Cape Breton Pork Pies My daughter sent me this recipe from the Taste Of Nova Scotia website. The origin of the name is unknown because you use dates for the filling not pork. One-bite desserts may lead to more than one. Shortbread shells: 1 cup (250ml) butter, ½ cup (125 ml) icing sugar sifted, 1 egg yolk, 1 tsp (5 ml) vanilla, 2 cups (500 ml) flour, 2 tbsp (25 ml) cornstarch, ¼ tsp (1 ml) salt In large bowl cream butter with sugar until fluffy, beat in egg yolk and vanilla. Stir together flour, cornstarch, and salt; gradually stir into creamed mixture, gently kneading until smooth. Work in batches; gently form dough into ¾ or 2 cm balls (I used a measuring spoon to make the dough into a ball, see photo). Place in 1 ½ (4 cm) tart cups and gently work evenly over the bottom and up the sides to form a shell. Bake in a 325 F for about 18 minutes or until crisp and pale golden. let cool in pan on rack then remove from tart cups. Filling: 2¼ cup (12 oz) (550ml) chopped dates, ¾ cup (175ml) packed brown sugar, ¾ (175 ml) cup boiling water, ¼ tsp (1ml) salt, 1 tsp (5ml) vanilla In a small saucepan, bring dates, sugar, water and salt to a boil over medium heat; reduce heat and simmer stirring often for 4 minutes or until thickened. Let cool, stir in vanilla then spoon into shells. Icing: 2/3 cup (150ml) icing sugar, 2 tbsp (25ml) maple syrup, 1 tbsp (15ml) butter Blend together icing sugar, maple syrup, and butter until smooth; place a dollop onto each tart. Tarts can be stored at room temperature for up to 4 days and frozen up to 2 weeks. Cinnamon (Chelsea) Buns: I made these for something quick to eat and to take back on the plane as my daughter s flight was at 6:00 am.
Step 1: 1 tsp sugar, ½ cup warm water, 1 tbsp, or 1 package dry yeast Dissolve the tsp of sugar in the warm water in a measuring cup or small bowl; sprinkle in yeast. Let stand for 10 minutes until the yeast has bloomed. Meanwhile heat in pot on stove or in microwave; ¼ cup sugar, ½ cup milk, ¼ cup butter, and 1 tsp salt until butter is melted. Let cool to lukewarm. 2 eggs, 4-cups+ flour In large bowl beat 2 eggs; add the yeast mixture and milk mixture. Using an electric mixer gradually beat in 1 ½ cups of flour; beat for 2 minutes or until smooth. With a wooden spoon gradually stir in enough of the remaining flour to make soft, slightly sticky dough that comes away from the side of the bowl. On a lightly floured surface, knead dough for 7-10 minutes until smooth and elastic. Place in a large warmed and greased bowl, turning dough to grease all over. Cover with plastic wrap or greased waxed paper and damp warm tea towel. Let rise in a warm place for 1 to 1 ½ hours (or in refrigerator overnight for 8 hours. Step 2: Filling 1 cup butter, 1 ½ cups packed brown sugar, 1 cup coarsely chopped pecans (for Chelsea buns use 1 cup boiled and drained raisins) Meanwhile grease a 9x13 pan. In a saucepan or microwavable container melt ¾ cup butter with ¾ cup brown sugar whisking until smooth. Pour into the greased pan. Sprinkle with pecans, I used Christmas green cherries and raisins, then set aside. Step 3: When the dough has risen roll out the dough into an 18 x 14 rectangle. Brush with all but 2 tbsp of the melted butter, leaving a ½ border uncovered; sprinkle with sugar mixture and raisins or pecans. Starting at long side, tightly roll up, pinching seam to seal. Brush with the remaining butter. Cut into 15 pieces (I only did 13 poor math calculations) and place in the pan. Place the two ends with the cut side down. Cover and let rise for 1 hour or until double in bulk. Bake in a 375 F oven for 25 to 30 minutes or until crusts are golden and tops sound hollow when tapped. Let stand for exactly 3 minutes. Invert onto a serving platter scraping off any remaining filling in pan over the buns. Tip: If you don t have time but have a breadmaker use breadmaker yeast and follow the manufacturer s directions for sweet dough. Remove from breadmaker than follow Steps 2 and 3 to make these buns.
Liver Cookies: This is an easy recipe to whip up for your young companions in training. The cookies certainly bring them running when you call. ½ cup water, ½ cup powdered milk (I used soy milk since it was in the fridge and is just as nutritious), 1 raw egg, 1 lb liver, ½ cup wheat germ, garlic powder (1 tsp or 2), 1 cup cornmeal, 1 cup or less whole wheat flour Trim the gristle and obvious veins, as these do not blend well. Set aside to bake with the cookies. In blender or food processor liquefy liver and water or milk. Mix together the powdered milk, wheat germ, garlic powder, cornmeal and flour. To the blended liver beat in the egg and then pour into the dry ingredients; stir well. Pour out onto a well-greased cookie sheet and spread evenly. Bake at 350 F oven for 30 minutes. Cut while still hot and once cool store in the freezer.