Thursday, June 30, 2011

ORANGE TWISTS


Pretty as well as scrumptious, these slender pastries highlight a tangy
taste of orange.


The dough is soft and pliable and could be patted into a rectangle but
I like to use a rolling pin to make it smooth.


When a recipe calls for melted butter to be spread on the dough, I like to use
softened butter because I find the filling sticks more firmly to the dough.


The dough is folded in half and cut into uniform strips.


Here's the twist.
Hold strips at both ends and twist in opposite directions.


Twist and twist and twist some more.


These are puffy and so good .. I can hardly stop with one.

1 cup sour cream
3 tbsp. butter or margarine
3 tbsp. sugar
1 tsp. salt
1/8 tsp. baking soda
1 egg, beaten

Bring sour cream to a boil; stir in butter, sugar, salt and soda.
Cool to lukewarm. Stir in beaten egg.

1 pkg. dry yeast (1 tbsp.)
1/4 cup warm water
1 tsp. sugar

Dissolve yeast and sugar in warm water.

3 to 3 ½ cups all-purpose flour

Combine yeast and sour cream mixtures.  Add 2 cups flour, beating
until smooth.  Mix in enough remaining flour to make a soft dough that is easy
to handle.  Turn dough onto lightly floured surface; knead until smooth and
elastic.  Round up dough and place into a lightly oiled bowl, turning once to oil
surface.  Cover; let rise in warm place until double, about 1 hour.

3/4 cup sugar
2 tbsp. grated orange rind
3 tbsp. butter or margarine, softened

Roll dough into a rectangle, about 10 x 18 inches.
Spread with softened butter. Sprinkle orange/sugar mixture over
half the dough lengthwise.  Fold the plain half over the sugared half and
press together lightly.
Cut into 1 ¼-inch strips.  Holding strips at both ends, twist in opposite
directions.  Place on greased or parchment lined baking sheets.
Let rise until double, about 35 minutes.
Bake in preheated 350° oven for 15 to 18 minutes or until lightly golden.
Pour warm glaze over rolls as soon as removed from oven.

GLAZE

2/3 cup sugar
1/3 cup sour cream
3 tbsp. butter or margarine
1½ tbsp. frozen orange juice concentrate

Combine ingredients; bring to a boil and boil for 3 minutes, stirring
constantly.




Wednesday, June 29, 2011

RASPBERRY VINEGAR


This looks good enough to drink .... resist the temptation.


Some summer salads call for raspberry vinegar in the dressing and
it is easy to make your own.
Be sure to stick a label on the glass.

1 cup fresh or frozen raspberries
1 cup white wine vinegar
2 tbsp. sugar

Place berries in a two cup jar; set aside.
Combine vinegar and sugar in a medium saucepan, bring almost to a
boil over low heat, stirring constantly, until sugar melts.
Do not boil.
Pour hot vinegar mixture over berries; cover jar tightly and let stand
at room temperature 48 hours.
Strain through a coffee filter or several layers of cheesecloth
into a clean bottle or jar.  Seal tightly and refrigerate.
Makes about 1 cup vinegar.


For this individual salad, I used baby spinach leaves, sliced strawberries,
red onion rings, toasted slivered almonds and shredded mozzarella cheese.

For the dressing:

3 tbsp. raspberry vinegar
1/4 cup sugar
6 tbsp. vegetable oil

Place vinegar and sugar in blender.  Cover and process; while
processing, gradually add oil in a steady stream until slightly thickened.
Drizzle salad with desired amount of dressing; refrigerate leftovers. 

Monday, June 27, 2011

PIZZA TURNOVERS


Add a salad to this pizza turnover and you have a complete meal.
They are perfect to have on hand in the freezer.


I stir the filling together in a large frying pan and then I mark 8 even-sized
wedges with a spatula as if I were cutting a pie.
That eliminates guessing how much filling to put into each turnover.



Place the filling on one half of the circle but not close to the edge.


The tines of the fork seal the edge and make the vents for air to escape.


Some will turn out picture perfect and others will have their own style.
Either way, they taste delicious.

1 pkg. dry yeast
1 cup warm water
1 tsp. sugar

Dissolve yeast and sugar in warm water

2 tbsp. vegetable oil
1 tsp. salt
2 ½ to 3 cups all-purpose flour

Combine yeast, oil, salt and 1 ½ cups flour; beat until smooth.
Mix in enough remaining flour to make a moderately still dough.
Turn onto lightly floured surface and knead until smooth and elastic.
Cover; let rise in warm place until doubled, about 1 hour.

1 lb. ground beef
1/2 cup chopped onion
1 cup pizza sauce
1 tsp Italian seasoning
1/2 tsp. salt

Cook and stir ground beef and onion until meat is brown and onion is tender.
Drain off fat.  Stir in pizza sauce and seasonings.
Cook over  low heat for 5 minutes, stirring often.

Divide dough into 8 pieces. Cover; let rest 10 minutes.
On floured surface roll each into a 6-inch circle.
Spoon equal portions of meat mixture onto half of each circle.

2 cups shredded mozzarella cheese
1 egg, slightly beaten
1 tsp. water

Sprinkle each portion with 1/4 cup cheese.
Moisten edge of 1/2 circle with mixture of egg and water.
Fold in half; seal edge by pressing with a fork.
Prick tops; brush with remaining egg mixture.
Place on greased baking sheets.
Bake at 375° for 30 to 35 minutes or until golden brown.

Sunday, June 26, 2011

A FOREVER FEAST, SUMMER SCENES IN ALBERTA


A summer prairie sky.


The Rocky mountains faintly visible on the horizon.


Enroute to Waterton National Park .


A windy day brings on the waves on Waterton Lake.


Water gushing over Cameron Falls with so much force there is a mist in the air.


A phalarope swimming contentedly in a ditch full of water.


This is not a mountain .. just the top of a large rock unearthed in a field.


A peaceful scene on the prairie.


The sun setting in spectacular glory.

Ascribe to the Lord, O mighty ones,
ascribe to the Lord glory and strength.
Ascribe to the Lord the glory due his name;
worship the Lord in the splendor of his holiness.
The voice of the Lord is powerful;
the voice of the Lord is majestic.
Psalm 29: 1-2,4

Friday, June 24, 2011

NUTTY BUTTERHORN ROLLS


This is a rich sweet dough roll, spread with butter icing and pressed
into chopped nuts.
Wonderful with coffee or tea as a breakfast or brunch pastry.


The dough is soft and very easy to work with.
Roll out into a 12 x 24-inch rectangle.



Cut into approx. 24 strips; begin at one end and gently roll up into a circle.


Tuck the end under.


Place rolls on greased or parchment lined baking sheets.


Bake only until lightly browned.


Now comes the good part .... icing and toasted nuts.


This would taste even more yummy with a bowl of fresh fruit.

1 pkg. dry yeast
1 tsp. sugar
1/4 cup warm water

Dissolve yeast in sugar and water.

1/2 cup butter, softened
1/3 cup sugar
3 eggs
1 tsp. salt

Beat butter, sugar, eggs and salt together until well blended.

1 cup warm milk
4 1/2 to 5 cups all-purpose flour

Combine yeast, butter mixture and milk in a mixing bowl.
Add 3 cups flour and beat until smooth.  Mix in enough remaining
flour to form soft dough.
Turn dough onto lightly floured surface and knead until smooth and
elastic.  Place into a lightly oiled bowl, turning once to oil surface.
Cover; let rise in warm place until doubled, about 1 hour.

Turn dough onto lightly floured surface and roll into a 12 x 24-inch
rectangle.  Cut into approx. 24 one-inch strips.
Roll each strip of dough into a circle, tucking end under.
Place onto 2 greased or parchment lined baking sheets.
Cover with plastic wrap and let rise in warm place until almost doubled,
about 40 minutes.  Bake in preheated 350° oven for 15 minutes or until
lightly golden.  Cool on wire rack.

1/3 cup butter softened
2 tbsp. milk
1/2 tsp vanilla
2 ¼ cups powdered sugar
1 cup chopped walnuts, toasted and placed into small bowl

Cream butter, milk, vanilla and powdered sugar together until smooth
and fluffy.  Spread icing on roll; immediately press iced surface into
the chopped nuts so nuts will stick to the icing.
Freezing: excellent






Wednesday, June 22, 2011

PRAIRIE SUNSET


'Prairie Sunset' ... that name alone was enough to entice me to try the beverage.
 The recipe appeared in the 'Inspired' magazine that is free
to shoppers at the local Sobeys grocery store.
I had to wait patiently for the end of the wet weather until I could
get a picture of a super prairie sunset.


This is a bilingual picture .. though not intentionally.
If you can read the writing you will notice there is both English and French
on the ingredients.


Cool and refreshing ...  not too sweet!


For each glass of Prairie Sunset

1/4 cup Pure Ruby Red Grapefruit Juice
1/4 cup Tropical Clementine
(100% Juice Blend)
1/4 cup Carbonated Spring Water
(with natural Lime flavor)
1 tbsp. Genadine syrup
4 to 5 ice cubes

Pour juices into glass over ice.
Add grenadine; allow to settle to the bottom of drink, 
do not stir.
Garnish with a strawberry or peach slice.

Tuesday, June 21, 2011

CRUSTED HERB BAKED CHICKEN


This chicken takes some preparation but the result is a very moist and
tender piece of meat with lots of flavor.
 

Measure out selected spices.


 Mix spices into butter or margarine and shape into a rectangle
on a piece of parchment paper.
This is fun ... like playing with finger paints.


Flatten the chicken between sheets of plastic wrap.


Place the frozen butter/spice mixture on the chicken ...
ready to roll up.


Spices and cheeses mixed into soft bread crumbs.


Ready to roll into melted butter and then coated with the
bread crumb mixture.


Ends secured with wooden picks and ready for the oven.


Fourty minutes later... juicy and beautifully crusted chicken.


I also tried this recipe using Panko which are Japanese bread crumbs,
after dipping the rolled chicken into buttermilk.
It tasted the same but the crumbs did not brown as golden
as when I dipped into butter and then into my own soft bread crumbs.
It is a matter of preference.

1 tsp. basil leaves
1 tsp. salt
1/2 tsp. thyme leaves
1/2 tsp. parsley flakes
1/4 tsp. garlic salt
1/4 tsp. onion powder
1/4 tsp. pepper

Stir spices together until blended.

1/4 cup butter or margarine

Stir 1 tsp. only, of the blended spices into butter. Shape the mixture
into a rectangle on a piece of parchment paper, approx 6 inches
by 3 inches.  Cover and place in freezer until firm.

6 boneless, skinless chicken breast halves

Cut and discard fat from chicken with kitchen shears or knife.
Rinse under cold water and pat dry with paper towels.
Flatten each chicken breast half to even thickness between sheets
of plastic wrap or waxed paper, lightly pounding with the flat side of
a meat mallet or with a rolling pin.
Remove butter mixture from freezer and cut crosswise into 6 pieces.
Place 1 piece on each chicken breast and roll up tightly; secure each end
with a wooden pick.

1 cup soft bread crumbs
1/2 cup shredded cheddar cheese
1/4 cup shredded parmasan cheese
1/4 cup butter or margarine, melted

Blend crumbs, cheeses and reserved spice mixture.
Dip chicken rolls, one piece at a time, into melted butter coating all sides.
Then coat all sides with the bread crumb mixture.
Place chicken, seam side down into 9 x 13-inch baking pan.
Bake uncovered in preheated 350° oven for 40 minutes or until chicken
is no longer pink when you cut into the center of the thickest part.
Serve with potatoes and a green vegetable or tossed salad.





Monday, June 20, 2011

PIE PASTRY ROLLS


This isn't really a recipe as much as it is an idea.
I always have a small amount of pie pastry left after I have made a pie.
Instead of throwing the scraps away, I make bite-size roll-ups.


Roll out whatever pastry you have left; spread with a bit of
softened or melted butter.  Sprinkle with sugar and cinnamon.
Roll up tightly and cut into 1/2-inch slices.


Place on a parchment lined baking sheet.


Bake in preheated 375° oven for 12 to 15 minutes or until golden.
Dip into a thin icing made with powdered sugar and milk.
Tiny, sweet and perfectly suited to children, just like Timbits.

Sunday, June 19, 2011

A FOREVER FEAST


My father was a farmer and today is Father's Day.
I remember him with fondness in my heart.
I experienced love without reservation.  It was not perfect love.
Only my heavenly Father loves perfectly.


He loved nothing better than to work in the fields.


My father felt that farming was an honorable way to spend his days
on this earth.
The following song was sung at his funeral.

A FARMER'S SONG

My father's father worked this land
For many years, I took my stand
But the plow is so heavy and I can't hold on
To the legacy, of the farmer's song.

I remember the days with the sun on the land,
Wiping sweat from my brow with a rough calloused hand.
And the smell of the ground, freshly broken and clean
Made by one who still gives, broken hearts new dreams.

O Lord who uses broken things,
Who through broken clouds, gives us sweet, sweet rain.
Who gives us bread from broken grain
O Lord make me stronger, through broken things.

Give me what I need, not what I demand
Send me heaven filled hope, not earth made plans
But the plow is so heavy and I can't hold on
O Father who cares, fill my heart with this song.

O Lord who uses broken things,
Who through broken clouds, gives us sweet, sweet rain.
Who gives us bread from broken grain
O Lord make me stronger,, through broken things.

from HALLAL MUSIC

Unless a kernal of wheat falls to the ground and dies,
it remains only a single seed.
But if it dies, it produces many seeds.
John 12:24 NIV