December 2012 Recipes Whitney Bremner s Recipes Smoked Gouda Pizza Appetizer The amount of ingredients will depend on how many guests and on how many pizzas you want to make. The following recipe made 1.5 flat bread or 1 medium pizza round. Pizza Base To prepare the base roast 1-2 heads garlic depending on how much roasted garlic you like. When the bulbs are soft and caramelized remove into small bowl. Add enough olive oil to make a spreadable paste; I used about 1-2 tbsp. Spread over the pizza round. I used left over chicken and cut the breast meat into chunks and sprinkled over the garlic paste for one pizza. Asparagus Smoked Gouda Pizza Roast about 8-10 sprigs of asparagus at the same time you do the garlic. When the asparagus are crisp tender, about 7 minutes at 400 F, cut into bite size pieces. Layer your pizza however you d like. I suggest garlic base, mozza, smoked Gouda, chicken, topped with crushed cashews and roasted asparagus. In the back corner of the photograph is a Hawaiian pizza with bacon and crushed pineapple. Bake at 400 for 10-12 minutes, the smoked Gouda will get soft but won t melt like regular cheese. Let set for a few minutes; cut in bite sized pieces and serve. Enjoy! Lobster Risotto Canadian Living Magazine August 2008, a great New Year s Meal. Ingredients 3-1/3 cups (825 ml) lobster stock (I used chicken) see recipe below, 1 cooked lobster, 1-1/2 lb. (750 g), shelled (Note I used 2 ½ lobsters prior to shelling), 2 tbsp. (30 ml) butter, 1 tbsp. (15 ml) extra-virgin olive oil, 2 shallots, minced (I used a white onion), 1 clove garlic, minced, 1/4 tsp. (1 ml) salt, ¼ tsp. (1 ml) black pepper or white pepper, pinch dried thyme, 1 cup (250 ml) Arborio rice, 1/3 cup (75 ml) dry white wine (I'd like to suggest an unbaked chardonnay with rich buttery flavours, perfect for the meal after!), 2 tsp. (10 ml) minced fresh parsley, ½ tsp. (2 ml) grated lemon rind Chop lobster meat into bite-size pieces; set aside. Melt 1 tbsp. (15 ml) of the butter and oil over medium heat; cook shallots, garlic, salt, pepper and thyme, stirring occasionally, until softened, 2 to 3 minutes. Add rice, stirring to coat. Add wine; cook, stirring, until no liquid remains. Add 3 cups (750 ml) of the stock, ½ cup (125 ml) at a time, stirring after each addition until completely absorbed, about 17 minutes in total.
Add remaining stock and butter, parsley, lemon rind and chopped lobster meat, stirring until rice is creamy and tender, liquid is completely absorbed and lobster is heated through, about 3 minutes. Thinly slice claw meat and arrange on each serving as garnish. Note: I wish I had added a handful of parmesan cheese petals. Lobster Stock Portion size: 4 cups (1 L) stock and 1 cup (250 ml) lobster meat. Live lobsters give full flavour to dishes; the cooking liquid makes flavourful stock. Any extra stock can be used for fish dishes. Half leek or onion, coarsely chopped, 1 rib celery, coarsely chopped, 2 slices lemon, 1 bay leaf, 1 sprig fresh parsley, ½ tsp. (2 ml) each salt and peppercorns, 1 live lobster about 1-1/2 lb. (750 g) In Dutch oven, combine leek, celery, lemon, bay leaf, parsley, salt, peppercorns and 5 cups (1.25 L) water; bring to boil. Grasp back of lobster; plunge headfirst into water. Cover and return to boil. Reduce heat to bubbly simmer; cook until lobster is bright red and small leg comes away easily when twisted and pulled, about 10 minutes from boiling point. Remove lobster from stock; let cool enough to handle before shelling. Strain stock through fine sieve. Linda Huisman s Recipes Fruity Yogurt Scones adapted from Company s Coming 2 cups flour, ¼ cup sugar, 4 tsp. baking powder, ½ tsp. salt, ¼ cup cold butter, 2/3 cup chopped candied fruit, 1 egg, ¾ cup yogurt, 2 tbsp. milk In large bowl combine flour, sugar, baking powder and salt. Cut in butter until crumbly; stir in candied fruit, and make a well in the center. In a small bowl, beat egg until frothy; stir in yogurt and milk. Pour into well. Stir with a fork to form soft dough. Turn out on lightly floured surface. Knead 8 to 10 times. Divide into two equal parts. Pat each into 6 circle. Cut each circle into 8 wedges. Transfer to greased baking sheet. Bake at 425 F for 10-12 minutes or until golden brown. Salsa Chicken adapted from a friend
3 boneless skinless chicken breasts, halved, 1 leek, sliced thin, 3 sticks celery, sliced, 1 small onion, diced, 1 cup frozen corn, 1 cup mild chunky salsa, ¾ cup cheddar cheese, shredded, olive oil for browning Heat 1 tbsp. of oil in a non-stick pan. Add chicken breasts and brown on both sides. Transfer chicken to a large shallow casserole dish. Add leek and celery to non-stick pan, and sauté until tender. Spread vegetables and corn over chicken. Top with salsa. Cover with foil and cook at 350 F for 30-40 minutes. Remove from the oven, take off the foil and sprinkle the cheese over the chicken. Return to the oven and continue baking, uncovered, until the cheese has melted. Serve with rice. Ruth's Oatmeal Shortbread 2 cups oatmeal, 1 cup flour, 1 cup butter, ½ cup white sugar Cream butter and sugar; add oatmeal and flour. Mix well. Roll into walnut sized balls. Press gently with a fork. Bake at 300 F for 20 minutes or until lightly browned. Lemon Cranberry White Chocolate Bars - Bakefest Recipe Collection Crust: 1 ¾ cup flour, ½ cup sugar, ¼ cup corn starch, ¼ tsp. salt, 3/4 cup butter Filling: 4 eggs, 1 cup corn syrup, ½ cup fresh lemon juice, ¼ cup melted butter, 2 tbsp. corn starch, 2 tbsp. grated lemon zest, 1 tsp. baking powder, ½ cup dried cranberries, ½ cup chopped white chocolate Crust: Stir flour with sugar, cornstarch and salt; blend in butter until crumbly. Press into a 9" x 13" baking pan lined with parchment paper. Bake at 325 F for 25 minutes or until golden around the edges. Cool completely. Filling: Whisk eggs with corn syrup, lemon juice, butter, cornstarch, lemon zest and baking powder until well combined. Scatter dried cranberries and chocolate over cooled crust. Drizzle syrup mixture evenly over crust. Bake for 40 minutes or until set. Cool. Chill at least 4 hours before slicing into bars. Freezes well. Nancy Bremner s Recipes Stir-fried Beef With Broccoli
Ingredients 8 medium button mushrooms (recipe calls for Black Mushrooms), 1 LB beef flank or tenderloin steak, 1 tbsp. vegetable oil, 1 tsp. cornstarch, 1 tsp. salt, 1 tsp. sugar, 1 tsp. soy sauce, 1/8 tsp. pepper 1 ½ lbs. broccoli, 2 green onions (with tops), ¼ cup chicken or beef broth or water, ¼ cup oyster sauce, 2 tbsps. cornstarch 3 tbsps. vegetable oil, 1 tsp. finely chopped gingerroot, 1 tsp. finely chopped garlic 2 tbsps. vegetable oil, ½ tsp. salt, ½ cup chicken or beef broth Cut mushrooms into ½ pieces; trim fat off meat and cut with grain into 2 strips. Cut strips into 1/8 slices. Toss beef, 1 tbsp. vegetable oil, 1 tsp. cornstarch, 1 tsp. salt, sugar, soy sauce, and pepper in glass or metal bowl; cover and refrigerate for 20 minutes. Cut broccoli into 1 pieces. Place broccoli in boiling water; cover and cook 1 minute; drain and immediately rinse under cold water to prevent further cooking. Cut green onions or white onions into 2 pieces. Mix ¼ cup chicken or beef broth, soy sauce, and tbsps. of cornstarch in a small dish. Heat wok; add 3 tbsp. vegetable oil and swish around the wok to evenly coat the sides and bottom. Add beef, gingerroot and garlic; stir-fry until beef is brown, about 3 minutes. Remove from wok and place in another container to hold. Add to more tbsps. of oil to wok; rotate to coat sides again. Add mushrooms, broccoli, and ½ tsp. salt; stir-fry 1 minute. Stir in ½ cup chicken or beef broth; heat to boiling. Stir in beef; heat to boiling. Stir in cornstarch mixture; cook until thickened about 15 seconds. Garnish with green onions. Serve with basmati rice or your favourite rice. Note: I used green onions and a cooking onion since we like large petals of onion in our stir-fries. Cook with the meat and leave in the wok for the next steps of cooking the mushrooms. Baked Scallop Casserole: I have featured scallops several times and this recipe is very similar to the other ones but is very little fuss. Use the larger scallops, not the tiny ones, or you will greatly have to reduce the cooking time. Fresh bread crumbs from 3-4 slices of bread; divided, 20 medium large scallops, salt and pepper and favourite seafood seasoning such as Bay, 1 cup whipping cream or half and half, butter the size of an egg (translation: I believe you could use 1/3 or ½ cup for this old style measurement) fresh parsley for colour
Heat oven to 375 F. Clean scallops and remove the tough little bit of muscle that was attached to the shell. Grease a 9x13 casserole dish. Sprinkle bottom of baking pan with fresh bread crumbs. Sprinkle seasoning and parsley over the crumbs; place the scallops evenly over the crumbs. Pour cream around the scallops; this will not cover the scallops but should reach up to less than half the height of the scallop. Blend butter and remaining crumbs, add more seasoning, in a food processor; sprinkle over the scallops. Bake the scallops for about 15 minutes and then place under broiler just until the crumbs get slightly browned. Serve immediately with rice and vegetables. Remember do not overcook scallops. Reindeer Munch (Gluten Free) Makes 18 servings. Saw this recipe in the Kraft Recipe Magazines and thought I d give it a try. It is different than the one on the cereal box so I combined both recipes. I used the crunchy peanut butter and my husband pronounced it not bad he loves the other cereal candy that I make. You can find that in December 2011 recipes. ½ cup crunchy or smooth peanut butter, 4 squares semi-sweet chocolate squares, 1 tsp. vanilla, 8 cups of Rice Chex cereal, ½ cup icing sugar Microwave the peanut butter and chocolate in a microwaveable bowl on a Medium temperature. Stir chocolate until it is completely melted; add vanilla. Add the cereal and toss evenly until coated. Spread in a single layer on a parchment paper lined cookie tray; cool completely. Add all the cereal into a large plastic bag; add the icing sugar. Close the bag and shake until all are covered with the icing sugar. You can give as gifts in nice Christmas goodie bags. OR Muddy Buddies (Gluten Free) 9 cups Rice Chex, 1 cup semisweet chocolate chips, ½ cup peanut butter, ½ cup butter or margarine, 1 tsp. vanilla, 1 ½ cups icing sugar In a large bowl measure cereal and set aside. In a medium microwaveable bowl put chocolate chips, peanut butter, and margarine; microwave on high for 1 minute; stir. Microwave about 30 seconds longer until mixture can be stirred and is smooth and creamy. Stir in vanilla. Pour mixture over cereal; stir until evenly coated. Pour into an extra-large resealable food-storage plastic bag. Add icing sugar; seal bag and shake until well coated. Spread on wax or parchment paper to cool. Store Muddy Buddies in an airtight container in the fridge. Quilters Recipes of the Month! Glenys' Boston Cookies
1 cup butter, 1 cup brown sugar, 1 tsp. vanilla, 2 eggs, 2 ½ cups flour, 1 tsp. baking soda (dissolve in a little hot water) Choice of: chocolate chips, dates, nuts, raisins, currents, cherries, etc. Cream butter and brown sugar together add eggs, one at a time. Add vanilla. Gradually add flour and baking soda. Stir in your choice of chocolate chips and nuts. Switch the chip flavours for added variety. Elaine's One Bowl Chocolate Cake 1 ½ cups sugar, ½ cup cocoa, 1 ¾ cup flour, 1 ½ tsp. salt, ½ cup shortening, 1 ½ cups buttermilk, 1 tsp. vanilla, 2 eggs Mix all ingredients in a large bowl. Beat for 3 minutes. Pour into greased 8" x 8" pan. Bake at 350 F for 20-25 minutes or until cake tester inserted in center comes out clean. Cool and ice with your favourite icing. Elaine's Corn Chowder 5 slices bacon (chopped), 1 onion, chopped, 2 potatoes, diced (about 1 ½ cups), ½ cups water, 1 (17 oz.) creamed corn, 2 cups milk, 1 tsp. salt, Dash of pepper. Cook bacon until crisp. Remove from pan and add onion and sauté until tender. Add water and diced potatoes to onions and cook about 10-15 minutes. Add creamed corn and milk, salt, and pepper. Return bacon to soup. Heat through. Elaine's Carrot Pineapple Muffins 1 ½ cups flour, 1 cup sugar, 1 tsp. baking powder, 1 tsp. baking soda, 1 tsp. cinnamon, 1/3 cup oil, 2 eggs, 1 cup grated carrot, ½ cup crushed pineapple (drained) Sift together flour, sugar, baking powder, baking soda, and cinnamon. Make a well and add oil, eggs, carrot, and pineapple. Stir just until moistened. Pour into greased muffin tins. Bake at 350 F for 20 minutes.