Archive for March, 2013
I am not sure where I originally found this recipe. I think it might have been from a newspaper.
- 1 pie crust
- 1/2 cup and 2 tablespoons of butter
- 30g of semi-sweet chocolate, chopped
- 6 tablespoons cocoa powder
- 2 teaspoons of instant coffee or espresso powder (we used the instant coffee)
- 3 eggs
- 1 cup sugar
- 2 tablespoons sour cream
- 3 tablespoons corn syrup
- 1 teaspoon vanilla
1. Prepare the pie crust as per directions and place in a pie plate. Refrigerate while preparing the filling.
2. Put the baking sheet in the lower third of the oven and preheat to 350F.
3. In a saucepan, over medium-low heat, melt the butter and semi-sweet chocolate. Remove from heat and mix in the cocoa powder and coffee. Set aside.
4. In a bowl, beat together the eggs and sugar. Add sour cream, corn syrup and vanilla. Add the chocolate mixture.
5. Pour the filling into the pie shell. Bake for 35 – 40 min until filling puffs up and a crust has formed. Remove pie and let cool; it may sink and crack slightly.
Verdict: This was a good but not great pie. I was hoping for a richer chocolate taste and thought that the coffee taste was a little over-powering.
I found this recipe online.
- 2 pie crusts
- 5 ounces of broccoli (if frozen, they should be thawed and drained), chopped
- 3/4 cup shredded Swiss cheese
- 1 cup milk
- 1/2 cup egg product or 2 eggs (we used the 2 eggs)
- 1 teaspoon dill (we didn’t use, as we didn’t have any, but used oregano instead)
- 1/4 teaspoon salt
1. Preheat oven to 400F. Lightly coat 36 muffin cups with cooking spray (we didn’t make them in regular sized muffins cups, but the bigger ones, so we made 18 instead of 36).
2. Prepare pie crust according to directions and, using a cookie cutter in the desired size, cut out 18 or 36 circles. Place each one into a muffin cup.
3. Divide broccoli and cheese evenly amongst the muffin cups.
4. In a small bowl, beat together eggs, milk, dill (or other seasoning) and salt. Pour evenly into the muffin cups (2 teaspoons for normal muffin sizes, 4 for the bigger muffins).
5. Bake for 25 min (ours needed almost 40 as they were bigger and we are always nervous when making quiches to make sure the egg is set).
Verdict: These were delicious. Like I said, I am always nervous when making quiches but am mostly always thrilled with how they turn out. Eggy and cheesy!
This recipe is from Better Homes and Gardens.
- 6 ounces extra-wide egg noodles
- One 2 to 2 1/4 pound roasted chicken
- 1 cup frozen peas
- 4 cloves garlic, minced
- 1 3/4 cup whole milk or light cream (we used skim milk, which was a mistake)
- 1/2 slice of white bread
- 3/4 cup Parmesan cheese, divided
- 2 tablespoons melted butter
- Fresh thyme, optional (we didn’t use)
1. Preheat oven to 450F. Cook the noodles as directed.
2. Meanwhile, remove chicken from the bones, discarding skin and bones. Shred the chicken. In a saucepan, combine chicken, peas, garlic and milk/cream. Heat through. Cover and keep warm.
3. In a blender or food processor, process bread into coarse crumbs. Mix with the melted butter and 1/4 cup of the cheese. Set aside.
4. Stir the noodles and remaining cheese into the chicken mixture. Heat and stir until bubbly. Divide among 4 individual casserole dishes (we used 1 big one) and top evenly with bread mixture. Bake 5 min or until browned. Top with thyme if desired.
Verdict: I think because we used skim milk, that it never really thickened into the sauce that I am guessing we were supposed to get. In the end, the milk stayed pretty liquidy. But the taste was still good. Next time, I think a light cream would work better.
I am pretty sure I found this recipe in the French Metro newspaper.
- 2 1/4 cup flour
- 3/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon nutmeg
- 1 cup plain yogurt
- 2 eggs
- 1 tablespoon lemon zest
- 1/4 cup orange juice
- 1/4 cup vegetable oil
- 1 1/2 cup blueberries
1. Preheat oven to 375F.
2. In a big bowl, mix the flour, sugar, baking powder, baking soda and nutmeg.
3. In another bowl, mix together the yogurt, eggs, lemon zest, orange juice and vegetable oil.
4. Add the liquid ingredients to the dry ingredients, but don’t over mix.
5. Add the blueberries and mix gently.
6. Pour into muffins cups (makes 12 regular or 24 shamrock shaped muffins).
7. Bake 25 min (ours needed a little less than 20 because they were smaller).
Verdict: These were very good. Very different from any blueberry muffin I’ve had before because the lemon flavour really comes through, but that just made them better.
I found this in an old magazine called Homemaker School, published in 1998.
- 1 1/2 cup frozen mix of broccoli, onion and mushrooms (they didn’t have that particular mix at the store, so we got broccoli, cauliflower and carrots)
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/4 teaspoon pepper
- 1 lb pizza dough
- 1 egg, beaten
1. Rinse veggies under warm water to thaw. Pat dry.
2. In a medium bowl, combine veggies, all the cheese, Italian seasoning and pepper.
3. Divide dough into 4 pieces. Roll out each piece into a 6 inch circle. Spoon 1/4 of the mixture into the centre of each. Moisten edges with water and fold over. Pinch to seal. Cut several slits in the top of each piece. Brush with egg.
4. Bake at 425F for 12-14 min or until golden brown.
Verdict: I tried this recipe because I was hoping I would get a new appreciation of ricotta cheese, which is another one of those foods I have never been fond of. I dislike its texture. That didn’t change after this dish. The calzones themselves were also pretty bland tasting.
I found this recipe online somewhere, but I can’t seem to find the original site.
- 1/2 cup warm water
- Pinch of sugar
- 1 envelope(1/4 ounce) of yeast
- 1/2 cup warm milk
- 3 tablespoons butter, melted
- 3 tablespoons sugar
- 1 egg, beaten
- 3/4 teaspoon salt (we used salted butter so we omitted)
- 1/3 cup sour cream
- 3 to 3 1/4 cup flour (we used 3 cups)
- 2 tablespoons melted butter (this was a little much, so we used the remainder in place of butter later on in the recipe)
- 1/3 cup sugar
- 3 teaspoons cinnamon
- 3/4 cups pecans (we didn’t use)
- Pinch of ground all-spice
- 1/4 cup golden corn syrup
- 1/2 cup icing sugar
- 2 tablespoons water
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla
1. In a small bowl, combine the warm water, pinch of sugar and yeast. Let sit until foaming, 5 to 10 min.
2. In a large bowl, stir together milk, melted butter and sugar. Add yeast mixture to the milk mixture. Stir to blend. Add egg and salt (if using) and stir until blended. Add sour cream and stir. Add 2 1/2 cups of flour and mix until dough comes together.
3. Turn dough out onto a lightly floured surface. Knead in remaining 1/2 cup of flour (add in the last 1/4 cup of flour if needed, though we didn’t). Knead for 8 to 10 min, until smooth but still a little tacky to the touch. Transfer to an oiled bowl, cover and let rise in a warm place until doubled in size, about 1 hour.
4. Punch down dough. Roll it, on a lightly floured surface, into a 10.5 by 15.5 inch rectangle. Brush dough with melted butter.
5. For filling, combine sugar, cinnamon, allspice and pecans (if using). Sprinkle over buttered dough.
6. Turn dough so the longest side is towards you. Roll tightly away from you. With a serrated knife, cut roll into 12 equal pieces and place on baking sheets (we placed them in giant sized muffin cups). Cover with a towel and let rise until doubled, 30 min.
7. Preheat oven to 375F.
8. Lightly brush tops with melted butter (we used what was left over from the filling part) and bake for 20 to 22 min until golden brown. Let cool before glazing.
9. For glaze, combine corn syrup, icing sugar, water, cinnamon and vanilla in a small saucepan over medium high heat. Bring to boil, stirring occasionally. Let cool slightly before glazing cinnamon buns.
Verdict: A recipe this complex needs to be really amazing. And while the buns had a nice taste, the glaze didn’t really work for me. What’s worse, is that the leftovers had no glaze the next day even though they were all glazed on day 1. It’s like the glaze was absorbed into the buns.
This is a Pillsbury recipe.
- 3 ounces of cream cheese, softened
- 1 tablespoon margarine or butter, softened
- 2 cups cubed cooked chicken
- 1 tablespoon chives or onion (we used onions that we cooked first)
- 1/4 teaspoon salt (we use salted butter so we didn’t use more salt)
- 1/8 teaspoon pepper
- 2 tablespoons milk
- 1 tablespoons chopped pimentos (we didn’t use)
- 1 8 ounce can of refrigerated Crescent Dinner Rolls
- 1 tablespoon margarine or butter, melted
- 3/4 cup seasoned croutons, crushed (ours were garlic seasoned, though we probably only needed half of this)
1. Preheat oven to 350F.
2. In a medium bowl, combine cream cheese and softened butter; beat until smooth. Add chicken, onion (or chives), salt, pepper, milk and pimentos (if using). Mix well.
3. Separate crescent dough into four equal pieces. Spoon 1/2 cup of chicken mixture into the centre of each piece.
4. On each piece, pull the 4 corners up to the centre of the mixture and twist firmly. Pinch edges to seal.
5. Brush tops of each square with melted butter and sprinkle with crushed croutons.
6. Bake for 25 to 30 min until golden brown.
Verdict: I am not really a fan of cream cheese, I don’t really like the smell of it and cheesecakes just don’t taste right to me somehow. But in the last couple of years I have made it a mission to try new foods, even the ones I think I don’t like (there’s a lot of foods that I decided I didn’t like as a kid and never moved beyond it). So, cream cheese got another chance. And I really enjoyed it, at least when prepared this way. The squares were nice and creamy, with the croutons giving them a little bit of a crunch. Delicious!