Just dot Food

Lemon Sugar Wafers

Discovered this recipe quite a few years ago during the Christmas Season. Although I have never been a huge cookie baker, these immediately became part of my repertoire for an all year round treat.  The kids, grandkids and our Brazilian grandchildren enjoy them immensely.  They really are a lemon flavoured sugar cookie without the fuss of rolling out the dough.  They really are fabulous!  

Recipe Card

Lemon Sugar Wafers
Yields 6
Soo tasty and quick to prepare.
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Prep Time
20 min
Prep Time
20 min
Ingredients
  1. • 2 cups white sugar
  2. • 1 cup butter, softened
  3. • 2 eggs
  4. • 1 tablespoon grated lemon zest - generous is okay
  5. • 1/4 cup lemon juice
  6. • 1 teaspoon vanilla
  7. • 3 1/2 cups flour
  8. • 1 teaspoon baking soda
  9. • 1 teaspoon salt
  10. • 1 teaspoon cream of tartar
  11. • addiitional granualated sugar
Instructions
  1. Cream sugar, butter, eggs, lemon zest, juice and vanilla in large mixing bowl until smooth. I use a stand mixer.
  2. Stir in flour, baking soda, salt and cream of tartar until well blended.
  3. Refrigerate 1 hour.
  4. Shape dough into 1 inch balls.
  5. Roll in additional granulated sugar coating generously.
  6. Place 2 inches apart on prepared cookie sheet.
  7. Bake for 15 to 20 minutes in a 325 degree oven or until light golden brown.
  8. Cookies will be soft in the centre.
  9. Cool on sheet for 5 minutes, then transfer to rack to cool completely.
Notes
  1. I use a Pampered Chef baking stone so the baking time for me is closer to 18 minutes in a Miele oven. A baking stone ensures completely even heating so that the bottoms don't get too brown. As always, monitor the progress of the baking and adjust to the uniqueness of your oven.
Adapted from from Robin Hood
Adapted from from Robin Hood
Just dot Food http://www.justdotfood.com/

 

Saskatoon Berry Pie

Have really been enjoying spending time in the kitchen recreating the food that I grew up with in rural Saskatchewan.  This is the season for Saskatoons, native to the Canadian Prairies, and an essential to our summer traditions.  

We went berry picking a lot in our youth . .. reflecting back I am not sure how much help we were, as an awful lot never made it into the pail for pies and preserving for the winter months.   I think Mom was always disappointed at our portion of the pickings!!

This is the recipe for the pastry that I used:  Easy Mixer Pastry

 

Saskatoon Berry Pie
Serves 6
No summer is complete without at least one Saskatoon Pie, especially if you are from the Canadian Prairies.
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Ingredients
  1. 5 cups saskatoons
  2. 1 cup blueberries
  3. I cup sugar
  4. 1/2 c minute tapioca
  5. 3 T water or less . . . . I like a filling that doesn't run all over the place
  6. sprinkle of salt
  7. 1/2 tsp cinnamon
  8. freshly grated nutmeg . .. a dusting
  9. 3 tbsp lemon juice
  10. dabs of butter (adds a nice glisten to your filling)
  11. Pastry for a double crust 9 inch pie or if you choose, bottom crust and a crumb topping
Crumb Topping
  1. Enough for one 9 inch pie or two 5 inch ones
  2. 1/2 cup rolled oats . ..not quick cooking type
  3. 1/3 cup flour
  4. 1/3 cup brown sugar, firmly packed
  5. 1/2 tsp cinnamon
  6. 1/4 cup room temperature butter
Instructions
  1. Preheat oven to 350 degrees
  2. Combine berries, fresh or frozen in saucepan
  3. Add sugar and tapioca and some water, adjusting as necessary . .. the tapioca really thickens the filling beautifully, however I like a filling that isn't runny
  4. Cook on medium heat until mixture thickens, stirring so it doesn't stick to the pan
  5. Add salt, spices and lemon juice after mixture is thickened (I add these at the end so that the spices don't get bitter from being over cooked. I read this somewhere eons ago, so have always adhered to this.)
  6. Let filling cool some so that you don't put it into the pastry while hot
  7. Sprinkle bottom pastry crust with sugar before placing filling in (this makes for a crispier crust)
  8. Generously fill pie shell
  9. Daub with a few spots of butter
  10. Place pastry on top and cut vents or use a crumb topping
  11. Crimp the edges of the pastry even if using a crumb topping . . . . the edges need to be sealed if you are using a double pastry crust.
  12. You can dampen the bottom rim of the crust with a brush of milk to ensure sealing
  13. Using a pastry brush, brush milk or cream all over the top crust of the pastry and sprinkle with a bit of sugar. This makes your pie glisten beautifully.
Crumb Topping
  1. Mix all the dry ingredients
  2. With fingers or hand pastry blender, cut in butter until there are large clumps.
  3. Spread on top of filling
  4. Bake at 350 for an hour or until crust is golden and brown and filling is bubbling
  5. Serve hot or cold with vanilla ice cream.
Notes
  1. I used 2 - 5 inch pie plates to make this up as we are only two. That way we had one to consume immediately and one to freeze. Much safer that way, otherwise a leftover pie is the subject of midnight foraging!!!
  2. Bake the small pies for 25 to 30 minutes . .. .crust should be golden and brown and the filling should be bubbling a bit,
Adapted from from Linda Rudachyk, Rosthern, Saskatchewan
Adapted from from Linda Rudachyk, Rosthern, Saskatchewan
Just dot Food http://www.justdotfood.com/

Buttermilk Scones

Scones have been part of my bailiwick for a very long time, and especially so after visiting England in the early 1980’s and taking advantage of every opportunity for a Strawberry Cream Tea. I even treated myself to Afternoon Tea at Harrods … now that is one amazing experience that I need to have again. I often host bridal showers and birthday celebrations and a lot of the time choose to treat my guests to a full on Afternoon Tea experience. Of course scones served with my version of clotted cream and strawberry preserves are always part of the menu.

Buttermilk Scones
Yields 12
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 1 1/2 C buttermilk
  2. 1 large egg
  3. 1/2 tsp almond extract
  4. 3 C all-purpose flour
  5. 4 tsp baking powder
  6. 1/2 tsp baking soda
  7. 1/4 tsp salt
  8. 1/2 C sugar
  9. 1/2 C cold butter, cubed
  10. 3/8 C white chocolate chips
  11. 3/8 C finely chopped almonds or slivered almonds
  12. 3/8 C dried fruits such as currants, raisins, craisins, etc.
Instructions
  1. Preheat oven to 400° F
  2. Whisk together buttermilk, egg and almond extract. Set aside.
  3. Whisk together flour, baking powder, baking soda, salt and sugar.
  4. With a pastry blender, cut in cold butter until mixture resembles fine crumbs.
  5. Add white chocolate, almonds and dried fruit.
  6. Add egg mixture and stir with a fork until you have a rough dough.
  7. Turn out onto a floured surface and knead 5 or 6 times.
  8. Divide dough in half. Pat each into a 6” circle.
  9. Cut each half into 6 wedges scoring with a bench scraper or knife.
  10. Place on baking sheet lined with a silpat or bake in the divided wedge scone pans that are available on the market. You could also put the halves on a baking stone, but it takes a little more time. Monitor the browness closely in this case. I use the baking stone method as it is faster than putting the dough into the pans.
  11. Bake for 18 to 20 minutes.
Notes
  1. I am VERY generous with the fruit . .the 3/8 cup is just a guide for me ... I like scones that are quite fruity.
  2. I also dust the wedges with sugar before baking . . . . adds a bit of glisten and sparkle.
Adapted from from Victorian Epicure
Adapted from from Victorian Epicure
Just dot Food http://www.justdotfood.com/

Sweet & Sour Pork Chops

Now that the dreaded taxes are done I can get back into the kitchen, which is where I really like to be.  Tonight I made pork chops . . I can’t remember the last time I cooked them, let alone the last time I made this recipe. It was a staple during our Wainwright years.

Sweet & Sour Pork Chops
Serves 6
Quick to make and very tasty.
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Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Ingredients
  1. 1 tsp. ginger
  2. 1 tsp. salt
  3. ½ tsp. pepper
  4. 1 tsp. paprika
  5. ¼ cup flour
  6. 6 pork chops
  7. 1 Tbsp. shortening (I used butter for the flavour)
For the sauce
  1. 1-14 oz. tin of crushed pineapple, juice drained off and reserve
  2. 2 Tbsp. vinegar
  3. 3 Tbsp. brown sugar
Instructions
  1. Coat both sides of chops with dry mixture.
  2. Brown in the butter on both sides.
  3. Remove to baking dish.
  4. Mix the reserved juice from the crushed pineapple with the other sauce ingredients and pour over the pork chops in deep casserole dish.
  5. Top with the drained crushed pineapple.
  6. Bake covered at 350 degrees for 60 minutes.
Notes
  1. I usually serve this with Baked Rice. Tonight I added asparagus tossed in olive oil and herbs with garlic and baked and some cherry tomatoes. Mmmmmmm good.
Just dot Food http://www.justdotfood.com/

Apricot Frangipane Tartlettes

Probably due to my Scandinavian heritage, almond anything is my favourite flavour . . . you could also put mango in that category!!  

Made these tartlettes for Brunch on Good Friday.  They are light, tasty and colourful . . . . just thought they added a Spring touch to the menu.

Use the Easy Mixer Pastry by Duchess Bake Shop for the pastry shells.

Apricot Frangipane Tartlettes
Serves 6
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Ingredients
  1. Pastry . . . I used the Duchess Pastry
Frangipane Filling
  1. 1/2 cup sugar
  2. 1/3 cup butter, room temperature
  3. 3/4 tsp. almond extract
  4. 1/4 tsp. salt
  5. 1 egg
  6. 1/2 cup finely ground blanched almonds
  7. 2 tsp. all purpose flour
  8. 1/2 cup apricot preserves
Instructions
  1. In large bowl combine butter and sugar, mix until light and fluffy.
  2. Add almond extract and salt, mix well.
  3. Add egg and mix well.
  4. Add almonds and flour, mix well.
  5. Use immediately or refrigerate for later use. If refrigerated, bring to room temperature before using.
  6. Spoon about 1 tbsp. of the fiilling into each tartlette shell.
  7. Leftover mixture can be wrapped and frozen for later use.
  8. Bake at 350 degrees for 16 to 19 minutes or until light golden brown.
  9. Remove from pan, cool on rack.
  10. Spread about 2 tsp. of warmed apricot preserves over each tart.
  11. Serve warm or at room temperature.
Notes
  1. I used the 12 - 1/4 cup fluted tartlette pan from the Nordic Ware family of baking wares. Wanted the shells to have the fluted design and they slip out of the pan beautifully, so you don't have to dig at all. Mine was purchased at Barb's Kitchen Centre in Edmonton. I cannot attest to how the silicone fluted tart shells would work.
Adapted from Bundt Entertaining
Adapted from Bundt Entertaining
Just dot Food http://www.justdotfood.com/

Easy Mixer Pastry

  • Easy Mixer Pastry
    Very quick and easy to prepare.
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    Ingredients
    1. 4 cups of all purpose flour (I lightly spoon this into the measure cup)
    2. 1 cup of unsalted butter, cut in 1/2 inch cubes (yes, I use unsalted butter in all my baking)
    3. 1 cup of vegetable shortening, cut in 1/2 inch cubes (I use Crisco)
    4. 1 tsp salt
    5. 1 cup of ice water
    Instructions
    1. Place flour, butter, Crisco and salt in stand mixer bowl with the paddle attachment or if using a food processor, use the blade knife.
    2. Pulse until there are pea size bits of the fat in the bowl. This will not take very long . ..15 seconds or so . . . .. do not overwork the mixture
    3. Add the cold water all at once and mix until dough just starts to come together. Again, do not over process this mixture.
    4. Remove from bowl, divide into three.
    5. Shape into 3 disks, wrap in saran wrap and then put in a ziploc bag and chill for at least 30 minutes.
    6. I usually make mine the day or night before.
    7. Remove from fridge and roll out into shapes required using a dusting of flour.
    8. I use a silpat or a tupperware sheet to roll pastry on. Less sticking and much easier cleanup of the kitchen.
    Notes
    1. Pastry may alse be frozen. When planning to use, let it thaw completely, but still cold for rolling out.
    Adapted from The Duchess Bake Shop
    Adapted from The Duchess Bake Shop
    Just dot Food http://www.justdotfood.com/

Tomato Tart

This is a two part recipe . . . . I am passing on the pastry recipe I have been using, however you could always substitute your own.  This comes straight from one of my new acquisitions, The Duchess Cookbook.

We visited there with friends a couple of years ago, and go back to visit lots. They also have a little store at the side of the Bakery, called Provisions . . . . that has been a bit of a problem for my wallet!! This whole adventure has renewed my interest in French cuisine, and I have been experimenting with some of the recipes.  

Our son Michael, who was recently in Paris, brought me back the book Laduree, Sucre.  The reason I mention this is that the Duchess Bakery in Edmonton has been rated in the same category as that particular bakery in Paris. Imagine, one of the best French Bakeries is in Edmonton, Alberta. The cookbook, The Duchess Bake Shop by Giselle Courtreau is a beautiful book and I would suggest purchasing two . .. one for your coffee table and one to use.  Yes, it is that good.  Here is her recipe for the pastry that I use for everything now.

Duchess Bake Shop on Urbanspoon

 

Easy Mixer Pie Dough
Very quick and easy to prepare.
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Ingredients
  1. 4 cups of all purpose flour (I lightly spoon this into the measure cup)
  2. 1 cup of unsalted butter, cut in 1/2 inch cubes (yes, I use unsalted butter in all my baking)
  3. 1 cup of vegetable shortening, cut in 1/2 inch cubes (I use Crisco)
  4. 1 tsp salt
  5. 1 cup of ice water
Instructions
  1. Place flour, butter, Crisco and salt in stand mixer bowl with the paddle attachment or if using a food processor, use the blade knife.
  2. Pulse until there are pea size bits of the fat in the bowl. This will not take very long . ..15 seconds or so . . . .. do not overwork the mixture
  3. Add the cold water all at once and mix until dough just starts to come together. Again, do not over process this mixture.
  4. Remove from bowl, divide into three.
  5. Shape into 3 disks, wrap in saran wrap and then put in a ziploc bag and chill for at least 30 minutes.
  6. I usually make mine the day or night before.
  7. Remove from fridge and roll out into shapes required using a dusting of flour.
  8. I use a silpat or a tupperware sheet to roll pastry on. Less sticking and much easier cleanup of the kitchen.
Notes
  1. Pastry may alse be frozen. When planning to use, let it thaw completely, but still cold for rolling out.
Adapted from The Duchess Bake Shop
Adapted from The Duchess Bake Shop
Just dot Food http://www.justdotfood.com/
 This is the recipe for the Tomato Tart filling.  I found this on the blog The Spice Train.  This is one amazing collection of fabulous recipes, and I have been known to clean up drool from my keyboard more than once. Hop on over there . .. Nicole is a very gifted baker and photographer.

Tomato Tart
Serves 4
Very easy to prepare and unbelievably tasty.
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Ingredients
  1. Chilled pastry, rolled and pressed into 4 3.5 inch tart shells
  2. 1 cup coarsely shredded gruyere cheese
  3. 28 cherry tomatoes, more or less, depends on size
  4. leaves of about 8 sprigs of thyme
  5. freshly cracked black pepper
  6. freshly ground salt
  7. fresh parsley or additional sprigs of thyme for garnish
Instructions
  1. Chill the tart shells for at least an hour before filling. (I may be wrong, but I think this helps the release of the tart from the dish after baking.)
  2. Divide the cheese among the ramekins.
  3. Divide the thyme leaves among the ramekins.
  4. Halve the tomatoes and fit them on top of the cheese and thyme.
  5. Sprinkle some salt and freshly cracked black pepper over the tomatoes.
  6. Bake until the cheese is melted and the crust is golden-brown (25 to 30 minutes).
  7. Garnish with fresh parsley or a sprig of thyme.
Notes
  1. I served this as a side dish/vegetable for Easter Brunch. It is so fast and easy to prepare that I made them again for dinner tonight. Used the glass tart dishes as shown in the photo and the tart slid out just beautifully onto the plate.
Just dot Food http://www.justdotfood.com/

Madeleines

Lemon flavoured shell-shaped tea cakes of French origin that adds visual interest to a tray of goodies as well as contrast in colour and texture. You will need special Madeleine pans which are available in most gourmet or kitchen specialty shops.

Madeleines
Yields 2
Beautiful addition to a tray of dainties.
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Prep Time
30 min
Prep Time
30 min
Ingredients
  1. 1¼ cups sifted cake flour
  2. ½ tsp. baking powder
  3. ¼ tsp. salt
  4. 3 eggs
  5. 1 tsp. vanilla
  6. ⅔ cup sugar
  7. 2 tsp. finely grated lemon rind
  8. ¾ cup butter, melted and cooled
  9. icing sugar to dust madeleines with
Instructions
  1. Sift together the first three ingredients and set aside.
  2. Beat eggs until light, add vanilla, gradually beat in sugar.
  3. Continue beating until volume has quadrupled.
  4. Fold in lemon rind and gently fold into flour mixture.
  5. Stir in the cooled butter.
  6. Brush pans with additional melted butter and spoon about 1 Tbsp. batter into each shell, filling about ¾ full.
  7. Bake at 350̊ for 12 to 15 minutes, or until golden brown.
  8. Remove to wire rack and dust tops with sifted icing sugar.
  9. Makes about 3 dozen tea cakes.
Notes
  1. If you don't have cake flour measure out the recipe amount shake through a wire strainer and then take about 2 tablespoons out.
  2. I have no idea where the original recipe came from . . . this dates back to my Adult Education teaching days 35 years ago.
  3. There are silicone shapes available now, also coated pans which makes removal easier. I still have the old fashioned tin pans which by now would fall in the antique category.
  4. I cannot attest to the cooking times or use of the silcone molds as I have tended to stay away from them as they are not terribly rigid and worry about flavour transfer.
  5. These pans are not cheap, but should be considered an investment in your baking tools. You will never go wrong buying good quality . . . . still using baking pans that I purchased over 40 years ago. Look after them and they will become heirlooms.
Just dot Food http://www.justdotfood.com/

Lemon Ricotta Cookies

More cakey than crispy, these ladylike little tea cakes puff up as they bake. The lemon glaze on top adds a tart, crunchy layer. It is a very interesting texture that is provided by the use of the ricotta cheese. 

Lemon Ricotta Cookies
Very different, and sooo tasty.
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FOR THE COOKIES
  1. 2 1/2 cups all-purpose flour (310 grams)
  2. 1 teaspoon baking powder (4 grams)
  3. 1 teaspoon salt (4 grams)
  4. 1/2 cup (1 stick) unsalted butter, at room temperature (113 grams)
  5. 2 cups granulated sugar (400 grams)
  6. 2 eggs
  7. 1 (15-ounce) container whole-milk ricotta cheese (425 grams)
  8. Zest of one lemon
  9. 3 tablespoons freshly squeezed lemon juice (45 grams)
FOR THE GLAZE
  1. 1 1/2 cups confectioners' sugar (180 grams)
  2. Zest of one lemon
  3. 3 tablespoons freshly squeezed lemon juice (45 grams)
Instructions
  1. Preheat the oven to 375 degrees F.
  2. In a medium bowl, combine the flour, baking powder and salt. Set aside.
  3. In a large bowl, using an electric mixer, beat the butter and granulated sugar until light and fluffy, about 3 minutes.
  4. Add the eggs, one at a time, beating until incorporated.
  5. Add the ricotta cheese, lemon zest and lemon juice and beat to combine.
  6. Stir in the dry ingredients.
  7. Line the two baking sheets with parchment paper.
  8. Spoon the dough onto the baking sheets using 2 tablespoons for each cookie.
  9. Bake for 15 minutes until slightly golden at the edges.
  10. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
  11. While they cool, combine the confectioners’ sugar, lemon zest and lemon juice in a small bowl and stir until smooth.
  12. Spoon about 1/2 teaspoon of the glaze onto each cooled cookie and use the back of the spoon to spread it to the edges.
  13. Let the glaze harden for about 2 hours.
  14. Pack the cookies in an airtight container.
Notes
  1. For the cookies . . . I added vanilla . . . everything tastes better with vanilla.
  2. I also used an ice cream scoop to measure out the batter.
  3. Make sure you allow lots of room for them to spread.
  4. I used Pampered Chef baking stones to bake these on . .. watch the timing closely as things usually take a little longer to bake on a stone, however you will have absolutely beautiful colour on the bottoms of the cookies and they don't go as dark as fast.
  5. After the cookies have baked, I let them cool completely and used 1 teaspoon of glaze and smoothed it over the cookies. Liked the extra bit of flavour this added and there is certainly enough glaze in one recipe to allow for this.
  6. When doing the glazing, make sure you have wax paper under the cooling rack . .. makes cleanup much easier. Some glaze will definitely drip off the edges onto the wax paper.
Adapted from Giada De Laurentiis
Adapted from Giada De Laurentiis
Just dot Food http://www.justdotfood.com/

Jelly Roll

Anytime I see a recipe where I don’t have to separate the eggs and dirty more dishes immediately has my interest piqued. I am not a big fan of big time cleanup!

This recipe come from one of the old country church cookbooks of my Mother’s . . . I know this dates me, but I remember the days of afternoon tea with assorted tea cups (and yes I have many) with fancy sandwiches, dainties and desserts being served with much love and pride.

This is an exceptionally easy recipe and I can whip up a jelly roll from breaking eggs into the bowl to finish cleanup in half an hour, including the baking time.  It will take you back to your youth . . . when we took more time to smell the roses and partake of afternoon tea.

Jelly Roll
Serves 8
Simple and easy, this is a dessert that will take you back in time
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Total Time
30 min
Total Time
30 min
Ingredients
  1. 4 eggs
  2. 1 cup sugar
  3. 1 cup flour
  4. 1 tsp. baking powder
  5. pinch of salt
  6. 2 T. water
  7. 1 tsp. vanilla
Instructions
  1. Butter and line a 10 x 15 inch jelly roll pan with waxed paper, buttering waxed paper as well.
  2. Preheat oven to 400 degrees.
  3. Have in readiness your filling . . . lemon curd or jam or whatever you prefer to use.
  4. Have dry ingredients mixed together and and sift through a mesh strainer.
  5. Break eggs into mixing bowl and beat until lemony coloured
  6. Slowly add sugar, making sure there are no lumps.
  7. Beat until it starts to thicken very nicely and the beaters leave a bit of a trail like whipped cream and is light and fluffy The time will vary depending on whether you are using a hand mixer or a stand mixer.
  8. Add vanilla and water and give it a whirl again.
  9. Remove beater or beaters.
  10. Add the dry ingredients in thirds, folding in as lightly as you can until there is no trace of the flour in the batter, making sure there isn't any on the bottom of the bowl either.
  11. Spread lightly in prepared pan.
  12. Bake at 400 degrees for 12 to 15 minutes in the centre of the oven. I always use convection bake.
  13. Remove when golden on top, and immediately turn onto dampened tea towel that has been sprinkled with sugar.
  14. Carefully remove wax paper.
  15. Immediately trim off about 1/4 inch all around the edges as it will roll much better without the crisp edges.
  16. Roll up in towel and let sit until cooled a bit.
  17. Unroll carefully, and spread filling on making sure you cover all the surface . . it is okay if a little seeps out on the edges.
  18. Roll up and place on serving plate and dust with more sugar.
  19. Trim off edge pieces so ends are clean cut . . . and then eat them!! Gotta taste test you know!!!
Notes
  1. Your baking time will vary depending on the pan you use. When I use a metal pan it is 12 minutes exactly. When I use the Pampered Chef stoneware baking pan, it takes a little longer.
  2. My favourite filling is lemon, rarely use jam.
Just dot Food http://www.justdotfood.com/

Chicken Pot Pie

Easy to make and very tasty.

Chicken Pot Pie
Delicious, and quick to make.
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Ingredients
  1. • 1 recipe pastry using cream cheese
  2. • 1 tub (270 g) Philadelphia Italian Three Cheese Cooking Creme
  3. • 1/2 cup milk
  4. • 3 cups chopped cooked chicken
  5. • 3 cups frozen mixed vegetables
Instructions
  1. Prepare Pie Crust dough and roll into 11-inch round. Use 3-1/2-inch round cutter to cut dough into 6 rounds; discard dough trimmings or reserve for another use. (See tip.)
  2. Heat oven to 400°F. Whisk Cooking Creme and milk in large bowl until blended; stir in chicken and vegetables. Spoon into 6 (150-mL) ramekins.
  3. Place pastry rounds over ingredients in ramekins; press edges of pastry to edges of ramekins to seal. Cut several slits in each crust to permit steam to escape. Place ramekins on baking sheet.
  4. Bake 25 to 30 min. or until crusts are golden brown.
Notes
  1. I used 1 cup ramekins and it was completely done in 25 minutes in a convection oven.
  2. Make sure you use the cream cheese pastry. Truly very good.
Adapted from from Kraft Kitchens
Adapted from from Kraft Kitchens
Just dot Food http://www.justdotfood.com/

 

Cream Cheese Pastry

Used with Chicken Pot Pie, very easy and quick to make.

Cream Cheese Pastry
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Ingredients
  1. • 1 cup flour
  2. • 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
  3. • 1/2 cup butter, softened
Instructions
  1. Place flour in large bowl.
  2. Cut in cream cheese and butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
  3. Shape dough into ball; flatten into disk.
  4. Wrap tightly with plastic wrap.
  5. Refrigerate 1 hour.
  6. Place dough between 2 lightly floured sheets of waxed paper; roll into 10-inch round.
  7. Discard top sheet of waxed paper.
  8. Spray 9-inch pie plate with cooking spray; invert over dough.
  9. Flip pie plate, holding pie plate and dough together.
  10. Discard second sheet of waxed paper.
Notes
  1. I doubled this and divided in half and shaped into two balls. I was able to cut 6 large circles out of the one half and could have probably done at least two more. Saved the scraps for decoration of another pie.
  2. It was incredibly tasty and very easy. I didn't use the wax paper as I have a tupperware rolling mat and just lightly floured my marble rolling pin.
Adapted from from Kraft Kitchens
Adapted from from Kraft Kitchens
Just dot Food http://www.justdotfood.com/

Old Fashioned Dinner Rolls

These are wonderful basic dinner rolls and can also be used as the base for various bubble loaves or cinnamon buns. The original version of this recipe came to me via Carol Scott of Wainwright ~ it was her mother’s (Anne Esler – now deceased) favourite recipe for buns. I have modified it somewhat. The following are very detailed instructions for those of you who do not make bread on a regular basis. Hopefully some of my techniques will help you. The following method reflects a very traditional way of making bread ~ the way our grandmothers used to ~ without the Bosch and the microwave of course!

Old Fashioned Dinner Rolls
Yields 3
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Prep Time
25 min
Prep Time
25 min
Ingredients
  1. 3 cups milk, scalded
  2. ½ cup sugar
  3. 4 tsp. salt
  4. ½ cup butter
  5. 2 packages yeast
  6. 1 cup lukewarm water
  7. 2 tsp. sugar
  8. 3 eggs
  9. 10± cups flour
Instructions
  1. Scald the milk in the microwave for approximately 6 minutes.
  2. Pour into mixing bowl and immediately add the ½ cup sugar, 4 tsp. salt and butter.
  3. Mix well to melt the butter.
  4. While this is cooling slightly, set the yeast in the lukewarm water with the 2 tsp. sugar for 10 minutes or until doubled in size and foamy.
  5. Add the eggs to milk mixture.
  6. Before you add the yeast mixture, ensure that the milk mixture has cooled down enough that it won’t kill the yeast mixture ~ should be lukewarm.
  7. Add the yeast mixture, mix just until blended into mixture, and then commence adding only enough flour to have a dough that is still slightly sticky ~ my gauge for this is that I need to have well buttered hands to be able to handle the dough without it sticking.
  8. The usual pitfall in making bread is the tendency to add too much flour, thus causing a heavier and drier end product.
  9. Knead for about 10 minutes or until the dough is smooth and elastic. (I use a Bosch for all my bread making, and put it on low speed using the dough hook for approximately 5 minutes.) Remove, form into a smooth ball, rubbing butter over the ball.
  10. Place into a well buttered bowl and cover with saran wrap until double in size.
  11. In order to speed this process up, I usually preheat the oven to 150̊, then turn it off prior to placing the bowl in the oven.
  12. I also use a very heavy old-fashioned ceramic bowl that is quite thick and retains heat well, and thus the rising time is shorter.
  13. Let rise until double ~ approximately 1½ hours.
  14. The dough is ready to be shaped into rolls when you can stick your finger into the dough and the shape remains.
  15. Punch down, let rest for 10 minutes.
  16. With a serrated knife cut off pieces of dough about half the size of the rolls that you would like as the end result.
  17. Keep the dough covered with a damp tea towel as you work in order that the dough doesn’t dry out and a crust doesn’t form.
  18. Place the rolls in well buttered pans and let rise in a warm spot until doubled again. This will take another 1 to 1½ hours.
  19. Bake at 350̊ for 18 minutes. (it was 18 minutes in the Jenn Air, in muy Miele is it 23)
  20. Remove from oven and while still warm, brush with butter.
Notes
  1. I have a Miele Oven and it has proof setting to warm up the oven before the dough is put in to rise. I do not leave the heat on while the dough is in the oven. I take every precaution possible not to cook the yeast. The reason for using the proof setting is to warm up the oven cavity and speed up the process slightly.
Adapted from from Anne Esler of Biggar, Sask.
Adapted from from Anne Esler of Biggar, Sask.
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Cranberry Walnut Jelly Roll

Cranberry Jelly Roll

Although this looks lengthy, if you break it up, it is a jelly roll with a cranberry filling which you can make ahead. The cranberry filling also served as my cranberry sauce for Christmas this year. It is divine.

Cranberry Walnut Jelly Roll
Serves 8
Not too sweet and such a beautiful contrast in colour.
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Cook Time
35 min
Cook Time
35 min
For the filling
  1. 1 pound cranberries (fresh or frozen)
  2. 2 cups granulated sugar
  3. 1 cup fresh orange juice
  4. 1/2 teaspoon ground allspice
  5. 1/4 teaspoon ground nutmeg
  6. 1 cinnamon stick
For the cake
  1. 1 cup all-purpose flour
  2. 1/2 teaspoon baking powder
  3. 1 teaspoon cream of tartar
  4. 3 large eggs
  5. 1 cup granulated sugar
  6. Finely grated zest of 1 lemon
  7. Unsalted butter, softened, for the baking sheet
  8. 1/2 cup walnuts, roughly chopped . .. .I used slivered almonds instead
  9. Confectioners' sugar, for dusting (optional)
  10. Whipped cream, for serving
Cook the cranberries
  1. Combine the cranberries, sugar and orange juice in a large saucepan. Bring to a boil, then reduce the heat to medium low; stir in the allspice, nutmeg and cinnamon stick and simmer 5 to 7 minutes.
  2. Make the filling: Strain the cranberry mixture; set the berries aside. Return the liquid to the saucepan, bring to a simmer over medium-low heat and cook until syrupy, about 8 minutes.
  3. Discard the cinnamon stick, then puree half of the cranberries in a blender; transfer to a bowl. Stir in the rest of the cranberries and the reduced syrup. Spread the mixture in a large baking dish so it cools more quickly. Refrigerate until completely cooled, about 20 minutes.
Make the batter
  1. Preheat the oven to 375 degrees F.
  2. Sift the flour, baking powder and cream of tartar into a bowl.
  3. Combine the eggs, granulated sugar, lemon zest and 1/3 cup water in a stand mixer fitted with a whisk attachment.
  4. Beat on high speed until light and airy, 3 to 5 minutes.
  5. Gently fold the egg mixture into the flour mixture with a rubber spatula.
  6. Do not overmix: The batter will lose some volume, but small bubbles should remain.
Bake the cake
  1. Butter a 10-by-15-inch jelly roll pan, line with parchment paper and butter the parchment.
  2. Add the batter.
  3. Slowly tilt the pan back and forth to evenly distribute the batter.
  4. Bake until the cake is golden brown, 12 to 15 minutes.
Unmold the cake
  1. While the cake is still warm, place a slightly damp kitchen towel on top; lay a cutting board over the towel.
  2. Hold the cutting board and baking sheet together and flip over.
  3. Lift off the pan, then peel off the parchment.
  4. Let the cake cool slightly, 3 to 5 minutes.
Add the filling
  1. Dollop the cooled filling over the cake and spread gently, leaving a 1-inch border on all sides. (Be careful not to tear the cake.) Sprinkle with the walnuts. (I used almonds)
Roll the cake
  1. Position the cake with a shorter end facing you.
  2. Use the towel to tip the edge of the cake forward and gently roll it over, using the towel to guide it.
  3. Once you make one full roll, pull the towel away and gently squeeze the cake to make the roll compact.
  4. Continue rolling the cake, using the towel to guide it and gently squeezing as you go.
  5. Position the cake roll seam-side down and refrigerate at least 1 hour or overnight.
  6. Transfer to a platter and dust with confectioners' sugar.
  7. Slice and serve with whipped cream.
  8. Chill the cake seam-side down to prevent it from unrolling.
Notes
  1. For the baking pan, I used the 10 x 15 Pampered Chef Stoneware bar pan. It takes a little longer to bake, but cooks so evenly.
  2. With respect to the Cranberry Sauce . . . .
  3. I love all my electric kitchen tools, but I am also of the school of thought that if it isn't a big job, there is no need to make a big mess and dirty a whole bunch of dishes. When it comes to the part of putting half the cranberries in the blender, I decided not to haul out the blender and used my hand held immersion blender instead (I have a Bamix). It worked perfect . . just did it in the dish I was going to store the mixture in and thus saved a truckload of dishes.
  4. I have also garnished this with the coarse white sugar . . . gives it a lovely sparkly effect and a beautiful presentation.
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Cheddar Corn Chowder


Cheddar Corn Chowder

In preparation for the recent Holiday Season huge batches of soup were made to have on hand for a hearty lunch on a cold day along with homemade rolls.

Here is the recipe:

Cheddar Corn Chowder Soup
Serves 12
A wonderful hearty soup to have on hand for those cold and dreary days.
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Total Time
1 hr
Total Time
1 hr
Ingredients
  1. 8 ounces bacon, chopped
  2. 1/4 cup good olive oil
  3. 6 cups chopped yellow onions (4 large onions)
  4. 4 tablespoons (1/2 stick) unsalted butter
  5. 1/2 cup flour
  6. 2 teaspoons kosher salt
  7. 1 teaspoon freshly ground black pepper
  8. 1/2 teaspoon ground turmeric
  9. 12 cups chicken stock (I don’t use quite this much)
  10. 6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
  11. 10 cups corn kernels, fresh (10 ears) or frozen (3 pounds)
  12. 2 cups half-and-half (oh heck, just use whipping cream and be done with it!!)
  13. 8 ounces sharp white cheddar cheese, grated
Instructions
  1. In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes.
  2. Remove the bacon with a slotted spoon and reserve.
  3. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.
  4. Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes.
  5. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.)
  6. Add the corn to the soup, then add the half-and-half and cheddar.
  7. Cook for 5 more minutes, until the cheese is melted.
  8. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.
  9. Fabulous . .. and it makes lots!
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Appetizer Veggie Squares

Appetizer Veggie Squares

This is a go to favourite when I am having appetizers or taking something for a pot luck. Colourful and fairly quick to make.

Appetizer Veggie Squares
Yields 11
They will disappear and if you have any leftovers, they are excellent the next day . . . even for breakfast.
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Prep Time
20 min
Cook Time
15 min
Prep Time
20 min
Cook Time
15 min
Ingredients
  1. ○ 1 (8 ounce) package refrigerated crescent rolls
  2. ○ 1 (8 ounce) package cream cheese, softened
  3. ○ 1 (1 ounce) package Ranch-style dressing mix
  4. ○ 2 carrots, finely chopped (I do a small julienne style . . . matchstick)
  5. ○ 1/2 cup chopped red bell peppers
  6. ○ 1/2 cup chopped green bell pepper
  7. ○ 1/2 cup fresh broccoli, chopped
  8. ○ 1/2 cup chopped green onions
Instructions
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Roll out crescent rolls onto a large non-stick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet. Bake 11 to 13 minutes in the preheated oven, or until golden brown. Allow to cool.
  3. Place cream cheese in a medium bowl.
  4. Mix cream cheese with 1/2 of the ranch dressing mix.
  5. Adjust the amount of dressing mix to taste.
  6. Spread the mixture over the cooled crust.
  7. Arrange carrots, red bell pepper, broccoli and green onions on top.
  8. Chill in the refrigerator approximately for several hours. Overnight is fine as well.
  9. Cut into bite-size squares to serve. I do triangles.
Adapted from Adapted from Liz Demchuk
Adapted from Adapted from Liz Demchuk
Just dot Food http://www.justdotfood.com/

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