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/

 

Milk and Cookies

This has been a busy week in our home . . . . the Canadian Federal Election was called considerably earlier than anyone expected, and that changes our lives considerably until the vote takes place and things are wrapped up.  Both of us have different roles with Elections Canada . . . . it is very interesting what goes on behind the scenes to provide eligible voters the right to exercise their franchise.  Believe me, there is a tremendous amount to do and we will be working many long hours.  

So the food preparation begins and the baking frenzy went into high gear and I savoured one of my last chances for a few weeks to have a leisurely photo shoot.

Photography/Prop Details:
Nikon D4 with 50 mm f/1.4 lens
Dishes from a breakfast set that I have had for a decade or more . .. .orginally from Canadian Tire
Placemats . . . I believe Winnners . . . a long time ago
Ceramic white basket . . . Pier One
White Milk Pitcher . . . Home Sense
Florals . . . can’t remember . . . they have lived with me for a very long time
Linen Napkin . . . Ikea . . . I believe

Week 17 . .. Milk and Cookies . .. Be Still 52

August 3rd  . . . The Studio Online . . In Corners

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/

The Still Life Journey

January of 2015 ushered in a new chapter of my life.  It would be the start of the first year of full on retirement which was very exciting for me.  As much as I loved my Manulife days, I could now fully plan a year devoted to doing the things I love.  At the same time, Kim Klassen was offering a new gathering place for artists to grow and share.  The Studio Online was born and I jumped on board.  This has been one of the most fulfilling journeys for me as an artist and as a person.  It is filled with like minded women who care, share and support.  Truly amazing.  I could go on and on . .. but suffice it to say my soul has been enriched and my art has blossomed.

Food and photography seem to go together . … Carol Hart of Seattle is a gifted photographer and a creator of all things amazing in the kitchen.  She writes a wonderful blog and cooks through a different book every month. This month she chose Bowl and Spoon by Sprouted Kitchen and showcased their Lemon Creams.  They looked so good, and of course the cookbook has just happened to arrive in my library recently, (shhhhh!) and I decided to try them too . .. 

Details:

Used the Nikon D4 with two different lenses .. 105 mm f/2.8 and the 85mm f/1.4

The pot de creme cups are from Evesham and have lived with me foreva

The gold flatware is Artistry and has also lived with me for a very long time

Purple plates are ones I picked up from Bowrings quite awhile ago

White luncheon plates are part of the dinner set I scored at Christmas time . .. Aynsley Golden Crocus

Cookies were made this week . .. vanished . .. Lemon and Ginger . .. thought they would be the perfect accompaniment to this recipe . ..

Thanks to Carol for her inspiration.

 

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