Archive for August, 2015

Apple Pie

I found this recipe in the French language Metro newspaper.

  • 2 pie crusts
  • 1/3 cup sugar
  • 1 teaspoon vanilla
  • 1/3 cup 35% cream
  • 1/3 cup brown sugar
  • 6 apples, peeled and sliced
  • 4 tablespoons butter
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 tablespoon flour
  • 2 tablespoons cornstarch
  • 1 egg, beaten
  1. Preheat oven to 375F.
  2. Prepare base pie crust as per package instructions.
  3. In a saucepan over medium heat, mix together sugar, vanilla, cream and brown sugar. Cook for 7 to 8 minutes, then set aside.
  4. In a large saucepan, melt the butter of medium high heat. Add the cinnamon, nutmeg, flour and cornstarch. Add apples. Mix until apples are covered, but not too soft.
  5. Pour the apple mixture over the base pie crust. Add reserved sugar mixture.
  6. Cover with second pie crust and seal edges. Use the beaten egg to egg wash the pie crust.
  7. Bake 40-55 min or until golden (ours needed just under 40 minutes).
Fudge Apple Pie

Before top pie crust

Fudge Apple Pie 2

Half eaten


Verdict: This was a tasty pie, but not the best apple pie I’ve ever had. It didn’t really have a distinctive taste that would set it apart from other pies.


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Cheddar Chicken Croissants

I got this recipe from the French language “24 Heurs” free newspaper.

  • 2 cups chicken, cooked and cooled
  • 2 tablespoons butter
  • 6 tablespoons chives (we realized that we didn’t have any so used a mix or parsley and paprika instead)
  • 1 puff pastry square
  • 4 tablespoons Dijon mustard (another ingredient we realized we didn’t have so we used honey mustard instead)
  • 2 cups shredded cheddar cheese
  • 1 egg, beaten
  1. Preheat oven to 400F.
  2. In a bowl, combine the chicken, butter and chives (or whatever seasonings you may be using instead).
  3. Roll out the puff pasty to .5 cm thickness. Cut into 4 triangles (two sides of each triangle need to be longer than the base, though I don’t think we did this right). Spread mustard on each triangle.
  4. Divide chicken and cheese evenly over each triangle. Starting from the long side of the triangle, roll up (like a croissant roll). Egg wash and bake 50 minĀ (our needed only 30 before it was golden brown and the dough cooked through).

Chicken Croissant

Verdict: This was a good recipe, but not my favourite. I am not really sure why the recipe called for butter to be added into the chicken, most of it melted out during baking and made it a little greasy to the touch.

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Caramel Cookies

I got this recipe from the free French language Metro newspaper.

  • 1 2/3 cup flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 cup butter
  • 1 1/2 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • Cherries or nuts for decoration (we didn’t use anything)
  1. Preheat oven to 375F.
  2. Mix together flour, baking powder and baking soda.
  3. In another bowl, mix together butter and brown sugar. Add eggs and vanilla.
  4. Add dry ingredients to wet ingredients.
  5. Drop by spoonfuls onto baking sheets.
  6. Top each cookie with a nut or cherry, if desired (we didn’t). Bake 8 to 10 minutes (ours needed 6).

Caramel Cookies

Verdict: We made about 3 dozen cookies. I’m not sure why the recipe is called caramel cookies when they don’t really have any caramel taste. They were like chocolate chip cookies without the chocolate chips, so they were delicious. They were thin and crispy but still moist. Better, they were still moist the next day as well (and I don’t know how long that would be true for because I finished my share of the cookies day 2).


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Chocolate-Caramel Crispy Treats

This is a Kraft recipe.

  • 3 tablespoons butter
  • 6 cups large marshmallows – about 46
  • 6 cups Rice Krispies cereal
  • 50 Kraft caramel
  • 2 tablespoons milk
  • 1/2 cup chopped pecans, toasted (we used cashews)
  • 1 ounce semi-sweet chocolate
  • 1 ounce white chocolate
  1. Melt the butter and the marshmallows together. Add cereal and mix well. Press onto the bottom of a foil lined 13×9 inch pan (I would recommend not using the foil, it stuck to the base and made it hard to cut out the pieces).
  2. Melt the caramel pieces. Stir in the milk as they are melting. Pour over the base.
  3. Sprinkle with the nuts.
  4. Microwave the semi-sweet and white chocolate together. Drizzle over the nuts.

Caramel Crispy Treats

Verdict: I don’t know if we ended up using too many marshmallows by accident, but this dessert was way too sweet. It felt like we needed more cereal in the base to offset the marshmallows.

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Lemon Potatoes with Garlic and Oregano

I am pretty sure I found this recipe online somewhere, but I am not sure where.

  • 3 lbs Yukon gold or baking potatoes, cut into 1 1/2 inch pieces
  • 1/2 cup of olive oil or canola oil
  • 4 garlic cloves, crushed or thinly sliced
  • 1 1/2 teaspoon oregano
  • 1 teaspoon salt
  • Pepper to taste
  • 1/2 cup beef or chicken stock (we used chicken)
  • 1/3 cup lemon juice
  1. Preheat oven to 400F.
  2. Spread potatoes in a single layer in 13×9 inch baking dish. Pour oil over them and add garlic, oregano, salt and pepper and toss to coat. Bake for 15 minutes.
  3. Add the stock, toss, and bake 10 more minutes.
  4. Add the lemon juice, toss and bake 10-15 more minutes.

Lemon Garlic Potatoes

Verdict: Given the title of the recipe, I expected the garlic taste to be a lot more present in the dish. As it was, the lemon taste overpowered everything and, while I like lemon in some dishes, for me it just didn’t work here.

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Cookie Cups with Strawberry Cream

This is a Pillsbury recipe.

1. Preheat oven to 350F.

2. Spray 24 mini muffin cups (we made 12 regular sized ones).

3. If you are using the Ready-to-Bake cookies, place one in each muffin cup. For the refrigerated cookie dough, cut into 12 equal pieces and place one in each cup. (We also shaped ours right away, pushing it up the sides, even though in the original recipe it seemed to suggest baking first then shaping, which didn’t make a lot of sense to us).

4. Bake 1o to 12 minutes. Cool in pan 10 minutes. Remove cookie cups from pan and cool completely.

5. Meanwhile, mix the Jell-O powder into the thawed Cool Whip and stir until well combined. Use a piping bag to pipe cream into the center of each cookie cup. (We had a lot of left over cream.) Drizzle melted chocolate over the top of each cup. Garnish with sugar candies if desired. Leftovers have to be stored in fridge.

Strawberry Cream filled cookie cups

Verdict: These were a really easy, really delicious dessert. I love chocolate chip cookies, so this was already starting with an advantage, but the Cool Whip and Jell-O powder cream was an easy way to make frosting that I had never considered before. I am already planning at some future point to make a grape version of this cream!


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