Candy Cane Cookies

It is a very blustery day here and I also saw a reminder that Christmas is 43 days away - the two got me thinking that I should start getting a list together of what I would like to bake this Christnas.

When I was 12 or so, I got the Betty Crocker Cookie Book from my mom and dad for my birthday. It was the start of my cookie baking, and I still have the book - although it is missing a few pages and the back cover - and in it is one of my favorite Christmas cookie recipes.

I made these a few times while growing up, and then when Megan and Katie were little, we made them as well. When they moved out, I had stopped making them - it isn't the same making them by yourself!

Then last year - Mom, Megan, Katie and I - had our first 'Baking Day' - we all got together early at our house and spent about  8 hours baking all sorts of delicious cookies - and of course, made the Candy Cane Cookies!

Hope you enjoy this - and have fun making it with your family or foodie friends!

Megan forming candy cane cookies

Candy Cane Cookies
(original recipe from Betty Crocker Cookie Cookbook)

1 cup sifted icing sugar

1 cup butter or margarine, softened

1 tsp. almond extract

1 tsp. vanilla extract

1 egg

2 1/2 c. all purpose flour

1 tsp. salt

1/2 tsp. red food coloring

1/2 c. crushed candy canes

1/2 c. granulated sugar

Heat oven to 375'. Stir together icing sugar, butter, milk, vanilla, extract and egg in large bowl. Stir in flour and salt. Divide dough in half. Stir food coloring into 1 half. Cover and refrigerate at least 4 hours.

Stir together crushed candy canes and sugar.

For each candy cane, shape 1 rounded teaspoon dough from each half into 4-inch rope by rolling back and forth on floured surface. Place 1 red and white rope side by side; press together lightly and twist. Place on ungreased cookie sheet; curve top of cookie down to form handle of cane.

Bake about 9 minutes until lightly browned. While still warm, roll gently in candy cane/sugar mixture.

Makes about 4 dozen cookies.

Can't believe is it November already...

October flew by so quickly - and we were pretty busy putting everything away outside and enjoying the fall activities in our community.

The big day for Harvest Pumpkin Festival is the last Saturday of October. Flying pumpkins, lawn tractor racing, pumpkin carving and a 'somethin' pumpkin' cooking contest. This year we also had a 'Some like it Hot' chili cookoff, and I was happy to take 2nd place in the amateur competition with my Vegie Chili.

It has evolved over the years, and everytime I make it - it is slightly different - but here is the basic recipe - feel free to make any changes you might like.

Vegie Chili

1 large onion, chopped
3 cloves garlic, peeled and chopped (use 4 or 5 if they are small)
1 large red pepper, seeded and chopped
3 large carrots,peel and diced
2 parsnips, peeled and diced
2 sweet potatoes, peeled and diced
1 cup pumpkin, peeled and diced
1 can (28 oz/796 mL) diced tomatoes
1 can (28 oz/796ml) pureed tomatoes
1 small can chipotle peppers in adobo sauce, diced
1 small can green chilies, diced
2 cups dried mexican campo beans (if you can't find these - they are from Wolfgang Flour and grown in Kamloops - use 2 cups dried mixed beans)
1 large can garbanzo beans, drained and rinsed
2 tsp ground cumin
2 tsp smoked paprika (more to taste if you wish)
1/2 tsp ground red pepper
Salt and freshly ground pepper (I used my spiced salt from Grenada in my prize winning batch - so good!)

Mix everything together in a large crockpot and cook on low for 6 - 8 hours. Serve with sour cream and chopped cilantro if you wish.

Makes a large batch - serves a crowd or is great reheated later in the week!



Stanley with my prize winning chili!

 One of the entries in the 'Somethin' Pumpkin' cooking contest was a Spicy Pumpkin Dip, that was similar to the usual Taco Dip you see at parties, but this was very tasty - and is hard to stop eating!

Spicy Pumpkin Taco Dip

12 ounces cream cheese, softened
1 cup cooked or canned pumpkin
3 1/2 tablespoons taco seasoning
1/4 teaspoon garlic powder
1/2 teaspoon crushed red pepper flakes
1/2 lb. lean ground beef, fried and well drained
1/2 cup yellow bell pepper, diced
1/2 cup red bell pepper, diced
1 can (6 ounces) olives, sliced
1 round loaf Italian or whole wheat bread or a small pumpkin

In a medium mixing bowl, beat together the cream cheese, pumpkin, taco seasoning, garlic powder, and crushed red pepper flakes until smooth. Stir in the beef, peppers, and olives. Refrigerate until ready to serve.

To serve, hollow out round loaf of bread (bread can be used for bread crumbs or another use) or small pumpkin. Fill shell with dip. Serve with vegetables, chips, or crackers.

Enjoy!

...and more clippings!

Still sorting through newspaper clippings and recipes written on scraps of paper - and came across a couple of favorites.

The first is a recipe from my friend Rea. Rea has baked for the annual Community Christmas Dinner since it started - I think about 7 years now - and I help out a bit. Everything is great - but I have to say, Rea's Rum Balls are my favorite!

Rea's Rum Balls

3/4 c. whipping cream          2 c. chocolate chips
1/4 c. butter                        3 tbsp. rum
3 tbsp. sugar                       4 c graham wafer crumbs

Melt whipping cream, butter and sugar - bring to a boil. Remove from heat and add the chocolate chips and rum. Stir until chocolate chips melt. Add the graham cracker crumbs and still well. Cool 3 hours or overnight. Form into balls. Roll in chocolate sprinkles.

When we lived in Terrace, I was lucky enough to make friends with Rhonda R. Rhonda was a great cook, seamstress and friend - and she shared the following recipe with me. My family loved these - and now I found the recipe, I can make them again!

Chocolate Billionaires

1 pkg. (14 oz) caramels                    1 c. crushed rice krispies
3 tbsp. water                                   2 c. chocolate chips
1 1/2 c. coarsely chopped pecans   

In double boiler, melt caramels and water. Remove from heat; stir in pecans and rice krispies. Drop by teaspoonfuls onto wax paper. Chill until firm,

Melt chocolate chips over low heat. Dip balls in melted chocolate. Place on wax paper and chill until set. Store in airtight container. Makes about 4 dozen.

About 3 years ago, I clipped the recipe below out of a Woman's Day magazine. It is quick to make and tastes great - and I have made it every year since I found the recipe!

Candy and Cookie Bark

4 bars (3 oz. each) mint chocolate, broken into pieces
3 packs (from a box of 6) 100 Calorie Oreo Thin Crisps, coarsely crumbles
3 medium peppermint candy canes, coarsely chopped

Line a baking sheet with foil. Melt chocolate, stirring often until melted.  Stir in 1 cup crumbled cookies; scrape mixture onto lined pan. Spread about 1/4 inch thick. Immediately sprinkle with crushed candy canes and remaining crumbled cookies. Pat down slightly.

Refrigerate until firm. Break into uneven pieces. Refrigerate in an airtight container with wax paper between the layers. Makes about 24 pieces.

Cleaning out the recipe clippings

It must be fall - I feel like I am getting ready to hibernate - cleaning out cupboards, stocking the pantry, having the odd afternoon nap - sure signs it is fall and winter is lurking around the corner!

I was going through a box with magazine clippings and scraps of paper with recipes jotted down on them, and thought it would be a good idea to post them here - then at least I will know where to find them!

The first one is from my cousin, Barbara Stavast Green (Auntie Barb as the girls fondly call her or BAG as Barry refers to her!). We live miles apart (we live in the Okanagan Valley, she lives in the US) but the few times she has visited, she always makes cinnamon buns mostly from scratch - but she passed this  recipe on - and hey are quick and tasty - the secret is out!

Auntie Barb's Quick Cinnamon Buns

12 frozen buns (uncooked)                      1 large pkg. vanilla instant pudding
1/4c. brown sugar                                  1/4c. butter
cinnamon to taste

Place frozen buns in a greased pan. Sprinkle instant pudding powder, brown sugar, and cinnamon over buns and dot with butter.

Place in oven overnight (do not turn it on!). In the morning - bake at 350 degrees for 30 minutes. Enjoy!

Toasted Oatmeal Cookies
(I think this recipe was cut out of one of my many Better Homes and Gardens Christmas Cookie magazines)

1 teaspoon baking powder          1 teaspoon baking soda

2 cup brown sugar                    1 teaspoon cinnamon
2 1/2 cup flour                          1 teaspoon nutmeg

1/2 teaspoon salt                        1 teaspoon vanilla
1/3 cup buttermilk                     2 eggs
1 1/2 cup rolled oats                  3/4 cup butter
1 cup chopped pitted dates         1 cup chopped pecans

Directions:

SPRINKLE oats and nutes in a shallow baking pan. Bake in a 375 oven about 10 minutes or till lightly toasted, stirring once. Place in bowl. Stir in sour milk or buttermilk and let stand a few minutes. BEAT together brown sugar and butter till combined. Add baking powder, baking soda, cinnamon, nutmeg, and salt; beat till combined. Beat in eggs and vanilla till combined. Stir in oat mixture. Beat in as much of the flour as you can with the mixer. Stir in remaining flour with a wooden spoon. Stir in dates. Drop by teaspoons onto a greased cookie sheet. BAKE in a 375 degree oven about 10 minutes or till edges are golden brown. Cool on wire racks. If desired, drizzle with your favorite powdered sugar icing.

Make Ahead Rhubarb Slush

8 c. sliced rhubarb          1 pkg. (3 oz) strawberry gelatin
2 qts. water                   1/2 c. lemon juice
3 c. sugar                      lemon-lime soda

In large kettle, combine rhubarb, water, sugar and lemon juice; cook until rhubarb is tender. Strain, reserving juice. Add gelatin to hot juice, stirring until dissolved. Pour into 5 qt container; freeze.

To serve, allow mixture to thaw until slushy - then put into glasses. If desired, add 2 tablespoons soda to each serving. Can also be made up as punch. Serves 12.

This was from an issue of Canadian Living - not sure what year - pretty sure it was the late 1980s

 

It was a busy weekend...

...at our house - putting everything away in the yard, pulling up the last of the plants, putting up a new light and house numbers.

Barry worked really hard - even had time to clean the bathrooms for me - something I really do not like doing. That left me some time to decorate our front entryway.

I also cleaned out the pantry - good thing, as I also finished up most of my canning - Apple Cranberry Mincement (a spoonful was really good on my yoghurt!) and Maritime Mustard Pickles. I have one chutney left to do - hopefully this week.

  

Apple Cranberry Mincement

6c.        finely chopped tart apples (about 2lbs)

1c.        sultana raisins

1c.        dark raisins

1 1/2c.  dried cranberries

2/3c.     lightly packed brown sugar

2 tsp.    ground cinnamon

1/2 tsp. ground cloves

1/4c.     brandy (see note below)

1/2c.     water

            grated rind and juice of 2 lemons

           

Combine all ingredients, except brandy, in a large pot. Bring to a boil over high heat, reduce heat, cover and simmer for 20 minutes, stirring frequently. Stir in brandy and return to a boil.

Ladle preserves into hot jars, top with hot lids and rings. Process for 20 minutes for small jars and 30 minutes for large jars.

I made a couple of changes to the basic recipe - I added 4 pears, peeled and finely chopped, and didn't have any brandy, so used some Butterscotch Ripple Schnapps.

I also had lots I wanted to do - so instead of being tied to the stove, I used my crockpot  - on high heat. Once it was bubbling, I bottled the mincement and then processed it as above.

Mustard Pickles

 I found the recipe on http://islandkitchenparty.blogspot.com/2007/10/mustard-pickles.html and it tastes pretty close to the one I tried (and loved!) at Mary's Place Diner and Cafe in Victoria, PEI.

4 c diced onions
8 cucumbers
1 medium cauliflower
2 medium sweet red peppers (diced)

3 1/2 c sugar
1/2 c flour
1 1/2 tsp turmeric
3 Tbsp dry mustard
1 tsp ginger
2 1/2 c vinegar

Peel and cut onions into medium sized pieces. Peel cucumbers, remove seeds and centres - cut to desired size. Separate cauliflower into small flowerets. Dice red peppers. Make a brine to cover vegetables of 1/2 cup coarse salt to 1 quart water and let stand overnight (or for 8 hours).

Next day, drain vegetables. In a large bowl mix sauce dry ingredients together until there are no lumps.In   a large stockpot add the vinegar and 2 cups hot water to the dry ingredients, bring to a boil and allow to boil for 5 minutes stirring constantly, Then add the vegetables to the sauce,  bring to a boil, and boil for an additional 5 minutes stirring constantly  - be careful not to scorch it.

Ladle into hot, sterilized jars, while mixture is still hot. Process for 10 minutes.

Thanksgiving is coming...

...and it is officially the end of our garden - at least by the weekend!

We still have tomatoes to pick - so many still on the vine - and really hoping they will ripen quickly.

I picked the rest of the apples today, and Barry picked our last cantaloupe and our one and only watermelon earlier this week. The watermelon wasn't really ready - would have been great to have some hot days in August - but the cantaloupe is very good.

Called the girls to check about Thanksgiving dinner (on Tuesday so everyone can come) and Megan asked me to let Grandma know that she was requesting her favorite dish -  Brussel Sprouts with Sweet Potatoes. The recipe has become a family favorite - so much so that it is requested for both Thanksgiving and Christmas! Not sure what publication the recipe came out of - it was one of those recipes Mom tore out of magazine while waiting for something or someone!

I thought I would share the recipe in case you are looking for a new recipe for brussels sprouts - you will never make that casserole with the mini marshmellows again!

Brussels Sprouts with Sweet Potatoes and Maple Syrup

 

4 strips bacon , cut into 1/2-inch pieces

1 onion , finely chopped

2 pounds brussels sprouts , thinly sliced (discard tough outer leaves)

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

1 cup coarsely chopped toasted pecans , optional

3 medium sweet potatoes (2 pounds), peeled and sliced into thin rounds

1/3 cup Vermont maple syrup *

3 tablespoons unsalted butter , melted

Minced Italian parsley , for garnish

 

Preheat oven to 400° and lightly butter a 2-quart soufflé dish.

In a 12-inch skillet, cook bacon over medium heat until crisp. Remove and drain on paper towels. Reduce heat to low; add onion and cook about 5 minutes, until translucent.

Add brussels sprouts and cook, stirring frequently until slightly soft, about 5 minutes. Transfer to bowl;  add reserved bacon, salt, pepper and pecans. Add potato slices to pan and cook until light brown, about 3 minutes per side.

Meanwhile, in a small bowl, whisk together maple syrup and butter.

Toss all ingredients together in soufflé dish and bake 20 minutes. Garnish with parsley and serve.

Fruit Chili Sauce

Another great recipe to use up tomatoes is this chili sauce. There really isn't anything it doesn't go with - meat, cheese, sandwiches - even just out of the jar!

The recipe comes from an old cookbook of my Granny's - the British Columbia Women's Institute Centennial Cookbook printed in 1958. Enjoy!

15 ripe tomatoes, peeled and chopped
3 peaches, peeled and chopped
3 pears, peeled, cored and chopped
3 apples, peeled, cored and chopped
3 large onions, chopped
1 red pepper
1 green pepper
4 tsp. salt
2 c. sugar
2 c. vinegar
1/4 c. pickling spices

Put everything in a large pot; tie spices into cheesecloth before putting into pot. Simmer gently until thickened about 2 hours. Pour into sterilized jars, top with hot lids and rings. Process for 10 minutes (1/2 pints).

A bumper crop of tomatoes...

that's what we have right now in the garden. Besides the usual cherry and grape tomatoes we grow in pots on the deck (Barry's breakfast, lunch and snack in the summer!), I also planted some heritage tomatoes - yellow, burgundy, two-tone green and pink. They are beautiful and tasty - but are ripening faster than we can eat them.

I will make a couple of tried and true recipes - but was looking for something new and found a great sounding recipe at http://www.remoteandraw.com/2011/09/tomato-relish-farm-style.html .  I always like recipes that have been made by generations before this recipe comes from the Country Women's Association Bible of Cookery - which I think might be similar to our Women's Institute - and has probably been made for years and year - tried and true!

Anyways, it didn't take too long to get the ingredients ready and the taste was very nice. I have to admit, I increased the amount of mustard and curry - forgetting that the intensity might increase as the relish ages - I'll have to let you know.

Anyways, had a little left after bottling and had some on a cheese sandwich - it was a great finishing touch!

Try it and see!

Tomato Relish (No 2)

from page 318, 42nd Edition of CWA Cookbook

1 1/2 kilo ripe tomatoes

1 tablespoon sea salt

250 g raw sugar

500 g onions

1 tablespoon mustard

2 tablespoons plain flour

1 1/2 tablespooons curry powder

brown vinegar

Cut up tomatoes and onions finely and sprinkle with salt. Leave for 6 hours or overnight then drain well. 

Put into saucepan, add sugar and enough vinegar to just cover.  Boil for 5 minutes.

Mix flour, mustard and curry to a paste with a little vinegar.  Add to pan and stir well.

Simmer for 1 hour, or until desired thickness is reached. 

If  you like a sweeter pickle, simply add more sugar. 

Allow to cool, then bottle in clean jars. Refrigerate after opening.

Tomatillo Mexican Salsa

I had seen quite a few recipes using tomatillos, but didn't think much about them until Curly Willow Farm had them at the Farmers Market a few weeks ago.

I brought them home and tried a recipe I found last year in 'The Complete Book of Small-Batch Preserving' - a book which I really like and have used quite a bit.

I was hesitant to put the recipe on the blog - but tasted the salsa this week (after only 2 weeks of aging) - and it is very good. Give this a try next summer when tomatillos are at the market again.

Tomatillo Mexican Salsa

1/2 lb. tomatillos (about 7)
2 hot green chili peppers, seeded and chopped
3 cloves of garlic, minced
1/2 c. chopped red pepper
1/2 c. chopped onion
1/2 c. choppped carrot
1/4 c. each apple juice and apple cider vinegar
1/4 tsp. pickling salt
1/2 tsp. ground cumin
1 tbsp. granulated sugar

Remove husks from tomatillos and discard. Wash tomatillos and coarsely chop. Put into heavy saucepan; add remaining ingredients except sugar. Bring to a boil; reduce heat, cover and boil gently for 10 minutes. Add sugar, return to a boil and boil gently for 20 minutes or until salsa is thickened. Remove from heat.

Ladle salsa into prepared jars, put hot lids on followed by the rings - tighten slightly. Process 10 minutes for small jars.

Makes 2 cups

Note: I tripled the recipe with no problems:)

Tomato Pear Chutney

Today was sunny, but a bit blustery - a good day to make some chutney to enjoy in the winter! I made Tomato Pear Chutney - a family favorite that has won several times our local fair.

Funny story about the chutney division of the fair - it has become a 'friendly' competition between mom and I. We usually only enter if the other one is - and one year, neither of us said we were entering - and then we both did - and we both won again! Funny thing though - although I have won a couple of 1st place ribbons with this chutney - I don't think mom has - I think she has only won second with this recipe. She is a great cook and has won the chutney competition a couple other times - just with other recipes!

Enjoy this chutney - it is sweet and spicy - great with chicken and pork - or just out of the jar!

2 lbs. peeled tomatoes
2 lbs. firm, ripe pears, peeled and cored
1 large green pepper, seeded and chopped
1 large red pepper, seeded and chopped
2 c. firmly packed brown sugar
1 c. white vinegar
2 tsp. salt
1 ts. each ground ginger and dry mustard
1/4 tsp. cayenne pepper
3/4 c. coarsely chopped candied ginger
2 cans (about 8 oz.) water chestnuts, drained and sliced

Dice tomatoes and pears - you should have about 8 cups. Place pears in large pot (5 qts or more), along with peppers, sugar, vinegar and dry spices. Bring to a boil over high heat. Stir in tomatoes, reduce heat to medium and boil gently, uncovered and stirring often, until mixture thickens slightly - about 1 hour.

Stir in candied ginger and water chestnuts. Boil gently, uncovered and stirring often until thickened, about 10 - 15 minutes.

Prepare 4 pint jars, lids and rings. Fill jars, using table knife or small spatula to remove air bubbles. Wipe rim of jars, put hot lids on, then rings. Process for 5 minutes in canner. Label - and enjoy!