...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.