March/April 2011 Recipes

March/April 2011 Recipes Guest Chef Lori Robb I like lots of syrup on the puffed wheat cakes so I double the amount of puffs and quadrupled the sauce for a very saucy square. (Recipes from Safeway Puffed Wheat, recipe developed by cookbook author Marlene Sorosky Gray) Old Fashioned Puff Wheat Squares 2L (8 cups) Puffed Wheat Cereal, 75 ml (1/3 cup) butter or margarine (I use unsalted butter), 60 ml (1/4 cup) packed brown sugar, 125 ml (1/2 cup) light or golden corn syrup (the light is better), 45 ml (3 tbsp) unsweetened cocoa powder, 5 ml (1 tsp) vanilla extract Measure the cereal into a large bowl and set aside. Combine the remaining ingredients in a saucepan. Stir continually over medium heat until mixture boils. Allow to boil for 1 minutes, the remove from heat. Pour mixture over puffed wheat cereal and mix well. Pour and press into a greased 9 x 9 inch pan. Allow to cool and cut into squares. Guest Chef Whitney Bremner I used all natural peanut butter instead of almond butter. Also try the dark chocolate with chili extract for a bold twist. This is a clean recipe for better eating and is also Gluten free. Almond Butter Chocolate Chip Cookies 1 cup unsalted almond butter, stirred well, 3/4 cup Sucanat (a brand name for whole cane sugar), 1 large egg, 1/2 tsp baking soda, 1/4 tsp sea salt 3 oz dark chocolate (70% cocoa or greater), broken into small pieces Preheat oven to 350 F. In a medium bowl, stir together first 5 ingredients until blended. Stir in chocolate. Drop dough by rounded tablespoonfuls onto parchment-lined baking sheets. Bake for 10 to 12 minutes or until lightly browned. Let cool on baking sheets for 5 minutes. Remove to a wire rack and let cool for 15 more minutes. Linda s Recipes Multigrain Bread from the Robin Hood flour bag ½ cup warm water, 1 tsp. sugar, 2 ¼ tsp. dry yeast, 1 cup water, ¾ cup milk 2 tbsp. brown sugar, 2 tbsp. butter, 5 ¼ cups Multigrain Blend flour 1/3 cup oatmeal, 1/3 cup natural wheat bran, 1/3 cup sesame seeds ¼ cup sunflower seeds, 2 tsp. salt Combine ½ cup warm water and sugar in large bowl. Sprinkle in yeast. Let stand until foamy, about 10 minutes, then stir well. Mix remaining cup of water, milk, brown sugar and butter together and heat to lukewarm, stirring to dissolve sugar. Add milk mixture and 2 cups flour to yeast mixture. Beat with wooden spoon until smooth and elastic. Stir in oats, bran, sesame seeds, sunflower seeds and salt and 2 ¾ cups of flour. Knead 10 minutes by hand or 5 minutes in mixer on low speed. If necessary, add more flour to make a soft ball of dough, which leaves the sides of the bowl. Turn out on

floured board. Round into a ball. Place dough in a lightly oiled bowl and turn once to coat top with oil. Cover bowl with plastic wrap and let dough rise in warm place until double in size, about one hour. Punch down. Turn onto lightly floured board and divide in half to form two loaves. Place seam side down in two greased loaf pans. Cover with tea towel. Let rise in warm place until dough rises 1 1/2 above top of pan in center and corners are filled (45-60 minutes). Bake at 400 F on lower rack for 25-30 minutes. Removed from pans immediately and cool on wire racks. Buttermilk Biscuits (from Company s Coming) 2 cups flour, 2 tsp. baking powder, ½ tsp. baking soda, ½ tsp. salt, ¼ cup cold margarine, ¾ cup buttermilk Combine flour, baking powder, baking soda, and salt. Cut in cold margarine until mixture resembles coarse crumbs. Make a well in center. Add buttermilk to well. Stir until soft dough forms. Turn out onto lightly floured surface. Knead 8 times. Pat dough out to ½ thick then cut with floured biscuit cutter, or into squares with a sharp knife. Place on ungreased baking sheet. Brush with buttermilk. Bake at 400 F for 12-15 minutes or until golden. Remove to wire rack to cool. Applesauce Whole-Wheat Cake (from Smart Cooking) 1 ¾ cups sugar, ¼ cup soft margarine, 1 egg, ½ cup plain yogurt, 2 cups applesauce, 1 tsp. grated orange rind, 1 tsp. vanilla, 1 ½ cups flour, 1 ¼ cups whole-wheat flour, 3 tbsp. natural bran, 2 tsp. cinnamon, 2 tsp. baking soda, 1 cup raisins In large bowl, cream sugar and margarine. Add egg and beat until light in colour. Add yogurt and bet until mixed. Beat in applesauce, orange rind, and vanilla. In separate bowl, combine flours, bran, cinnamon, baking soda, and raisins. Add dry ingredients to wet and stir just until combined. Pour into greased bundt pan and bake at 325 F for 70-80 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes before removing from pan onto wire rack. Note: you can replace the raisins with chopped apple. Strawberry Muffins (Linda and Auntie Helen) 2 cups flour, 1/4 cup sugar, 3 ½ tsp. baking powder, ½ tsp. salt, 1 egg 1 cup milk, ½ tsp. vanilla, 1/4 c. melted margarine, 1 cup cut up strawberries, grated rind of one lemon Syrup: 1/4 cup lemon juice (or juice from 1 lemon), 1/4 cup sugar Mix dry ingredients. Mix egg, vanilla, melted margarine, lemon rind, and vanilla. Pour wet ingredients into dry, and mix gently. Fold in strawberries. Bake in greased muffin tins at 425 F for 20 minutes. Meanwhile bring syrup ingredients to a boil, and set aside. When muffins are out of the oven, dip each muffin into hot syrup, until syrup is used up.

Crock Pot Potato and Ham Soup (modified from Sigga s recipe) 6 cups cubed peeled potatoes, 4 cups hot water, 2 cups finely chopped onion 2 sticks celery, finely chopped, 1 large carrot, peeled and shredded ¼ cup margarine, 4 tsp. chicken bouillon, ½ tsp. sea salt, ¼ tsp. ground pepper 1 can evaporated milk, 1½ cups chopped ham, 1 tsp. dried dill, ½ cup chopped green onion In slow cooker, combine potatoes, water, onion, celery, carrot, margarine, chicken bouillon, sea salt and ground pepper. Cook on high for 6½ - 7 hours or until potatoes are tender. Remove about 1½ cups of potatoes and veggies with slotted spoon and smash with fork or potato masher. Add mashed veggies back into crock-pot. Stir in evaporated milk, ham, dill, and green onion. Continue cooking on high 30-60 minutes or until heated through. Nancy s Recipes Split Pea Turkey Soup (Company s Coming) Of course I made adjustments to this recipe because I didn t have the ingredients I thought I had. I will give the ingredients as per the instructions for the recipe and then show my substitutions. I used the juices from chickens (2 large ones) cooked slowly in a crock-pot; so rich with flavour the soup jelled when cold. Turkey or Chicken stock 12 cups Yellow split peas 2 cups Nancy s 2 cups whole green peas Chopped onion 1 cup Thinly sliced carrot 2/3 cup Nancy s 3 large carrots Chopped celery ½ cup Salt 1 tsp Pepper ½ tsp or fresh ground Garlic powder ½ tsp Nancy s I large clove garlic minced Leftover turkey or chicken diced 2 cups Optional (in Nancy s soup) ¼ cup barley but Celiacs could use buckwheat if desired. Heat a small amount of oil (1 tbsp) in heavy pot and sauté onion, garlic, celery and carrots until onions are transparent. Add liquid and peas; simmer until peas are soft and mushy. Add poultry meat heat and serve. Using the green peas changed the flavour but it was very good. Tender Brown Scallops The picture shows more crumbs than necessary but since I didn t want to waste them I sprinkled on top and added more butter, which had been used to dip mussels in the night before (yes always frugal). Heat oven to 450 F ½ tsp salt, few good grinds of fresh pepper, few grains cayenne pepper (optional if you don t like spicy flavours), 50 gms fine breadcrumbs per pound of scallops. Mix crumbs and spices together in a deep bowel.

Mix 1 egg and 2 tbsp water together (for ½ lb scallops) double egg and water for 1 lb of scallops Dip each scallop first in crumbs then in egg mixture then again in crumbs. Place scallops in a greased baking dish. Let scallops sit for about 30 minutes for coating to set. Pour melted butter (4 tbsp to 8 tbsp) over scallops and bake 20-30 minutes. DO NOT overcook. Stir Fried Vegetables and Udon Noodles In this recipe you can use whatever vegetables on hand. Here you have a selection of peppers, onions, garlic, carrots, broccoli, mushrooms, and asparagus. Add ¾ cup of chicken stock to a pot and bring to boil add Udon noodles and let cook for 3 minutes. Remove the noodles to a bowl and add the broccoli, carrots, and asparagus to the remaining broth. Cover and cook for 1 minute; remove from broth and run cold water over the vegetables. Reserve the remaining broth for the vegetable sauce. Standard Chinese Vegetable Sauce ¼ cup chicken broth or cold water, ¼ cup oyster sauce, 2 tbsp cornstarch; mix together in a small bowl Meanwhile add 3 tbsp oil to a deep-dish pot or wok and stir fry onions, garlic, 1-3 tsp ginger and 1 tsp crushed chilli (of course ginger and chilli is to taste). Add mushrooms, peppers, and garlic; stir-fry then add the remaining reserved broth from the pot. Add the tenderized vegetables cut up Udon noodles and bring to boil. Stir in cornstarch mixture; stir until thickened and the vegetables are hot and cooked to your desired crispness. Oven Apple Pancake A good treat for Mother s Day Brunch, the picture shows a doubled recipe Butter or hard margarine ¼ cup Melt butter in a 9-inch pie plate at 425 F oven Brown sugar packed 1/3 cup Cinnamon Apples peeled, cored and sliced in wedges ¼ inch thick 2 Sir brown sugar into melted butter; sprinkle with cinnamon. Overlap apples in a single layer. Cook in oven for 10 minutes. Large eggs 3, milk ¾ cup, salt ½ tsp, flour ¾ cup Beat eggs in a bowl; add milk, salt and flour. The recipe calls for you NOT to smooth out the lumps but I strongly advise you to make the batter smooth; much like a Yorkshire pudding. Pour over hot apples. Return to oven and bake for 20 to 25 minutes. Cut into wedges for 4 or 6 servings. Serve with warmed syrup.

Nancy s Prairie Buns I substituted ground flax seed and spelt flour for a portion of the rye and whole-wheat flour. I ll give you the real recipe but be aware you can substitute a variety of flours for what is called for in the recipe. If you use more whole wheat then you will have softer bread if you use a tablespoon or 2 of gluten flour, which is available in a small box. I also made the dough in the dough cycle of my bread machine so follow the instructions on you machine using these ingredients. Cook buns or bread at 375 F. makes 4 loaves or quite a few buns depending on how big you make them. The buns I make are exactly 4 ozs each before rising. 1 1/3 cups water, ¼ cup skim milk powder (I use milk) 1 tsp salt, 1/3 cup packed brown sugar, 3 tbsp vegetable oil 1 ¼ cups whole-wheat flour or 1 cup spelt flour and ¼ cup crushed flax seeds 2 cups strong unbleached flour or unbleached flour (go to a more natural product if you can) ¾ cups rye flour or ½ cups rye flour and ¼ cup sunflower or pumpkin seeds 1 ¾ tsp bread machine yeast (I tend to use almost a tbsp of the yeast to make the bread lighter) Remove dough to a lightly floured surface; cover with the bowl used to let it rise and let sit for 10 minutes. Roll out the dough to make loves as directed in past articles or in your bread machine book; or if you wish shape into buns. Let rise until double in bulk and bake loaves at 35 to 45 minutes and buns from 25 to 35 minutes. These Recipes Go To The Dogs Bruce s Dog Cookies My husband was watching a show on dogs when I was away at the RV Show and whipped these cookies up for the dogs. ½ cup honey, 1 cup peanut butter, 1-cup flour. Mix well together then dust with flour and roll out thinly. Be creative by using different shapes such as little bones. Bake cookies for 20 minutes at 350 F. Replacing canned dog food with your own stews. Our vet recommends the diet should have 80% of a good quality dry dog food or kibble as they call it. Batches can cook in the crock pot and then be frozen. Each dog gets ½ - ¾ cup of this mixture with breakfast and dinner. Pictured is chicken stew (using giblets and chicken broth) with a variety of root vegetables (potatoes, carrots) winter squash, celery, onions, garlic, seasonings such as sage, brown rice, and couscous to thicken. Add ground fresh frozen green beans before serving. Beef stew (beef heart) with root vegetables (potatoes, carrots, turnip, parsnips), whole green and yellow beans, celery, onion, garlic, small amount of niblet corn, seasonings,

gravy browning, homemade beef gravy, barley, or buckwheat. This stew smelled wonderful and my husband wanted to know if it was supper for us! Another treat is to roast soup bones and then freeze. Give the bones to the dog frozen and it will last for a long time. Be aware that some dogs may not be able to handle the richness of the marrow. If this is the case for your dog scoop out a large portion of the marrow and add as an ingredient to homemade stews before freezing. Quilters Recipes of the Month! Glenys s Double Chip Cookies Cookie Base: 1 cup butter, 1 cup brown sugar, 1 tsp. vanilla, 2 eggs, 2 ½ cups flour 1 tsp. baking soda (dissolved in a little hot water) Extras: chocolate chips, butterscotch chips, dates, nuts, raisins, currents, cherries, or any favourite combination. Just mix together as listed. Drop onto a greased cooking sheet. Bake at 350 F for 10 minutes, take out of the oven, and enjoy with a cup of coffee, tea, or milk! Cathy s Kananaskis Mountain Muffin This recipe is on the package back of Organic Flax Seed Muffin & Pancake Mix by Highwood Crossing, which can be purchased at our Solo Store in Pinawa. 1/2 cup Milk, Buttermilk, or Soy Milk, 1/2 cup Orange (or fruit) juice, 1/4 cup Oil, 1/2 cup Honey or brown sugar, 1 beaten egg, 1 tsp vanilla, 1 cup berries, fruit, grated apple or carrot, 2 cups Highwood Crossing muffin mix (substitute with multi-grain flours, baking powder, baking soda and salt) Combine first six ingredients. Stir fruit with muffin mix & combine all ingredients in bowl until moistened. Bake at 400 F for 20 minutes in greased muffin tins. Makes 12 muffins. Cathy's version for our UFO Saturday: I used blueberries for one batch and grated apple for the other. I also used buttermilk and fresh squeezed orange juice for both batches as well as brown sugar. Jeans Cranberry Banana Loaf (from Company s Coming) ¼ cup melted margarine, 1 cup sugar, 2 eggs, ¾ cup mashed ripe bananas (2 or 3), 1 cup chopped cranberries, fresh or frozen, 1 ½ cups flour, 1 ½ tsp. baking powder ½ tsp. baking soda, ½ tsp. salt, ½ tsp. cinnamon Combine margarine, sugar, and 1 egg in mixing bowl. Beat until smooth. Beat in Second egg. Stir in banana and cranberries. In another bowl, combine flour, baking powder, soda, salt, and cinnamon. Stir well. Add all at once to banana mixture. Stir only to moisten. Pour into greased loaf pan. Bat at 350 F for 1 hour or until a toothpick inserted into center comes out clean. Cool ten minutes before removing from pan onto rack.

Sigga s Cranberry Bread (from 8-Week Cholesterol) 1 ½ cups oat-bran cereal, 2 ½ cups flour (can be a mixture of whole wheat and white flour), 1 cup white sugar, 1/3 cup brown sugar, 3 tsp. baking powder, ½ tsp. allspice ½ cup skim milk, ¼ cup oil, 1 tsp. grated orange rind, 4 egg whites or egg substitute to equal 2 eggs, 2 cups whole cranberries Mix together flour, baking powder, and allspice. In separate bowl, mix cranberries, oatbran cereal, orange rind, and sugars. In third bowl, mix oil, milk, and egg substitute. Add liquids to dry ingredients. Blend in the cranberry mixture, just until blended. Spray three 6 x 3 loaf pans. Divide the batter and bake for 40-50 minutes at 350 F. Linda s English Muffins (from Epicure) Filling Recipe; 1 cup Hellmann s Light Mayonnaise, ½ cup grated marble cheese, ¼ cup chopped red pepper, ¼ cup chopped orange pepper, 1 tsp. Epicure lemon dilly dip mix, 1 tsp. Epicure 3 onion dip mix, 6 English muffins cut in half Open English muffins and place on ungreased cookie sheet. Mix all other ingredients together. Spread a generous spoonful of mixture onto each muffin. Bake at 325 F for 10-15 minutes or until mixture is bubbly and muffins are crisp.