Serves 6
6 Yukon Gold potatoes, washed well, unpeeled
4 Tbsp olive oil, approximate
Italian Seasoning
salt and pepper
Slice potatoes into wedges about 1" thick. Place in a single layer on a baking sheet. Brush both sides of potatoes with olive oil. Sprinkle with Italian Seasoning and salt and pepper to taste.
Bake at 350F for approximately 40 minutes or until tender. Serve with ketchup if desired.
Pumpkin Walnut Chocolate Chip Muffins
Click here for Pumpkin Walnut Muffins recipe
I substituted 1/4 cup chocolate chips for the dates in the recipe.
Auntie Katie's Baking Powder Biscuits
Recipe generously provided by Auntie Katie's daughter Terry
Makes about 24 1-1/2" biscuits
2 cups all-purpose flour
1 tsp salt
4 tsp baking powder
1/2 tsp cream of tartar
2 tsp sugar
1/2 cup shortening
2/3 cup milk
In large bowl, combine first 5 ingredients. Using a pastry blender or two knives, cut in shortening until mixture resembles coarse meal. Add milk all at once, and stir until dough follows fork around bowl. Turn out onto lightly floured surface, and roll into 3/4-inch thick disc.Using small round cookie cutter (dipped in flour so that biscuits pop out easily), cut out biscuits; place on ungreased baking pan. Bake in 450F oven for 10 to 12 minutes or until puffed and bottoms are golden.
Carrot Zucchini and Apple Muffins (adapted from a recipe in a 1989 issue of Bon Appetit)
Makes 24 muffins
1 cup all purpose flour
1 cup whole wheat flour
2 cups grated carrots
1 1/4 cups sugar
1 cup grated zucchini
1 Golden Delicious apple, cored and grated
3/4 cup golden raisins
3/4 cup unsweetened shredded coconut
1/2 cup slivered almonds
1 Tbsp cinnamon
2 tsp baking soda
1 1/2 tsp grated orange peel
1 tsp vanilla
1/2 tsp salt
3 large eggs
1 cup vegetable oil
Preheat oven to 375F. Line 24 large muffin cups with paper liners. Mix all ingredients except eggs and oil in large bowl. Beat eggs and oil in another large bowl to blend. Stir flour/vegetable mixture into eggs. Spoon 1/4 cup batter into each muffin cup. Bake until tester inserted in centres comes out clean, about 25 minutes.
Roasted Shrimp Cocktail (made by Susan on the occasion of Michael's birthday)
Serves 6 - 8
Susan used 3 lbs shrimp as an appetizer for 25 people.
2 pounds shrimp
1 Tbsp Ev olive oil
1/2 tsp kosher salt
1/2 tsp freshly gournd black pepper
Sauce
1/2 cup Heinz chili sauce
1/2 cup Heinz ketchup
3 Tbsp prepared horseradish
2 tsp freshly squeezed lemon juice
1/2 tsp Worcestershire sauce
1/4 tsp Tabasco sauce
Preheat the oven to 400 degrees.
Peel and devein the shrimp, leaving on the tails. In a bowl, toss them with the olive oil and then spread them out in a single layer on a cookie sheet. Sprinkle them with the salt and pepper.
Roast for 8 - 10 minutes, just until pink and firm and cooked through. Set aside to cool.
For the sauce, combine the 6 ingredients as listed and serve as a dip with the shrimp.
Guacamole (made by Susan for Michael's birthday party)
4 ripe avocados (Haas if available)
3 Tbsp freshly squeezed lemon juice
8 dashes tabasco sauce
1/2 cup small diced red onion
1 large garlic clove, minced
1/2 jalapeno, seeded and finely chopped
1 tsp kosher salt
1 tsp freshly ground black pepper
1 medium tomato, seeded and small diced
Scoop out the avocado and place in a medium sized bowl. Immediately add the lemon juice, tabasco, onion, garlic, salt and pepper and toss well.
Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes. Mix well and taste for salt and pepper.
Store in fridge by placing saran wrap pressed right down inside bowl so that it's touching the guacamole. This well keep it from turning brown.
Terry's Banana - Date Muffins
Terry's Banana - Date Muffins
Here's Terry's recipe for Banana-Date Muffins
3/4 c natural bran
3/4 c whole-wheat flour
1/2 c granulated sugar
1 1/2 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1 c mashed banana
1 egg
1/2 c buttermilk (I use 1/2 c soured milk because I usually don't have
buttermilk in my fridge)
1/4 c vegetable oil
1 tsp grated orange rind
1/2 c chopped dates (I use a combination of dates, raisins and cranberries)
In bowl, combine bran, flour, sugar, cinnamon, baking powder and baking
soda; mix well. Add banana, egg, buttermilk, oil orange rind and dates;
stir just until combined. Spoon batter into paper-lined or nonstick
muffin tins. Bake in 400-degree oven for 20 minutes or until firm to
the touch. Makes 12 muffins.
Fingerling Potato Salad
Click here to go to Fingerling Potato Salad recipe.
Fingerling potatoes are long mini potatoes. If you can't find them, regular mini potatoes would work just as well, or for that matter so would regular sized potatoes cut into smaller pieces.
Roasted Cauliflower Soup
Click here for the Roasted Cauliflower Soup recipe
If you're short on time you can purchase any number of flavoured oils at your favourite fine food shop. I used a basil oil. I also skipped the crostini. Instead, you could add an interesting cracker flatbread or a breadstick.
Yukon Gold Cinnamon Rolls
Click here for Yukon Gold Cinnamon Rolls recipe.
Bacon Oatmeal and Raisin Cookies
Click here for Bacon Oatmeal and Raisin Cookies recipe.
Blackberry, Lemon, and Thyme Muffins
Click here for Blackberry, Lemon, and Thyme Muffins recipe.
Ma's Anzac Biscuits
Yield: about 27 cookies
1/2 cup unsalted butter, room temperature
1 cup sugar
2 Tbsp golden syrup (I found Lyle's brand at my local supermarket in the corn syrup aisle)
1 cup all purpose flour
1 cup unsweetened shredded coconut
1 cup rolled oats
2 Tbsp pumpkin seeds, toasted
1 Tbsp each sesame and sunflower seeds, toasted
1 tsp baking soda
2 Tbsp water
Preheat the oven to 350C. Line baking sheets with parchment paper. Set aside.
Cream butter and sugar until light and fluffy. Melt golden syrup in microwave and add to butter mixture. Mix well. In a separate bowl, combine flour, coconut, and rolled oats. Add to butter mixture. Mix well. In a small bowl, combine baking soda with water. Add to batter. Mix well. Lastly, fold in toasted seeds.
Roll dough out to 1/4" thickness. Cut into 2 1/2" rounds. Place on prepared baking sheets about 1" apart. Bake for about 16 minutes until golden.
Blueberry Pancakes
Yield 16 pancakes
1/2 cup each all purpose flour, whole wheat flour, and rolled oats
3 Tbsp sugar
1/2 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 eggs
3/4 cup plain yogurt
3/4 cup milk
3 Tbsp vegetable oil
1 tsp vanilla
1 cup blueberries
Preheat griddle to medium hot. Lightly oil griddle.
Combine all dry ingredients together in a large bowl. In a separate bowl, whisk together the wet ingredients. Pour wet ingredients into the flour mixture and combine but don't over mix. Mixture can be lumpy. Add blueberries.
Using a large spoon or ladle, pour about 1/3 cup of batter onto hot griddle. Repeat until the space on your griddle is full. Cook pancakes for about 3 minutes until golden brown on the bottom and holes appear on the top of each pancake. Flip and cook for another 2-3 minutes until cooked through. Serve warm with real maple syrup.
Oat Pancakes
Recipe from the Sealtest milk bag
Makes 18 (10 cm) pancakes
1-1/2 cups quick oats
2 cups milk
3 eggs
1/4 cup vegetable oil
1 cup flour
2 Tbsp sugar
2 Tbsp baking powder
3/4 tsp salt
1/2 tsp cinnamon
Mix oats and milk in large bowl. Set aside for 5 mins. Stir in eggs and oil. Mix well. Combine flour, sugar, baking powder, salt and cinnamon. Add to oat mixture, stirring until smooth. Spoon batter by 1/4 cupfuls onto preheated lightly greased griddle. Cook until bubbles start to break on surface and bottom of pancake is golden brown. Turn and cook other side. Serve hot with maple syrup and fresh Ontario berries.
3/4 c natural bran
3/4 c whole-wheat flour
1/2 c granulated sugar
1 1/2 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1 c mashed banana
1 egg
1/2 c buttermilk (I use 1/2 c soured milk because I usually don't have
buttermilk in my fridge)
1/4 c vegetable oil
1 tsp grated orange rind
1/2 c chopped dates (I use a combination of dates, raisins and cranberries)
In bowl, combine bran, flour, sugar, cinnamon, baking powder and baking
soda; mix well. Add banana, egg, buttermilk, oil orange rind and dates;
stir just until combined. Spoon batter into paper-lined or nonstick
muffin tins. Bake in 400-degree oven for 20 minutes or until firm to
the touch. Makes 12 muffins.
Fingerling Potato Salad
Click here to go to Fingerling Potato Salad recipe.Fingerling potatoes are long mini potatoes. If you can't find them, regular mini potatoes would work just as well, or for that matter so would regular sized potatoes cut into smaller pieces.
Roasted Cauliflower Soup
If you're short on time you can purchase any number of flavoured oils at your favourite fine food shop. I used a basil oil. I also skipped the crostini. Instead, you could add an interesting cracker flatbread or a breadstick.
Yukon Gold Cinnamon Rolls
Click here for Yukon Gold Cinnamon Rolls recipe.
Bacon Oatmeal and Raisin Cookies
Click here for Bacon Oatmeal and Raisin Cookies recipe.
Blackberry, Lemon, and Thyme Muffins
Click here for Blackberry, Lemon, and Thyme Muffins recipe.
Ma's Anzac Biscuits
Yield: about 27 cookies
1/2 cup unsalted butter, room temperature1 cup sugar
2 Tbsp golden syrup (I found Lyle's brand at my local supermarket in the corn syrup aisle)
1 cup all purpose flour
1 cup unsweetened shredded coconut
1 cup rolled oats
2 Tbsp pumpkin seeds, toasted
1 Tbsp each sesame and sunflower seeds, toasted
1 tsp baking soda
2 Tbsp water
Preheat the oven to 350C. Line baking sheets with parchment paper. Set aside.
Cream butter and sugar until light and fluffy. Melt golden syrup in microwave and add to butter mixture. Mix well. In a separate bowl, combine flour, coconut, and rolled oats. Add to butter mixture. Mix well. In a small bowl, combine baking soda with water. Add to batter. Mix well. Lastly, fold in toasted seeds.
Roll dough out to 1/4" thickness. Cut into 2 1/2" rounds. Place on prepared baking sheets about 1" apart. Bake for about 16 minutes until golden.
Blueberry Pancakes
Yield 16 pancakes
1/2 cup each all purpose flour, whole wheat flour, and rolled oats3 Tbsp sugar
1/2 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 eggs
3/4 cup plain yogurt
3/4 cup milk
3 Tbsp vegetable oil
1 tsp vanilla
1 cup blueberries
Preheat griddle to medium hot. Lightly oil griddle.
Combine all dry ingredients together in a large bowl. In a separate bowl, whisk together the wet ingredients. Pour wet ingredients into the flour mixture and combine but don't over mix. Mixture can be lumpy. Add blueberries.
Using a large spoon or ladle, pour about 1/3 cup of batter onto hot griddle. Repeat until the space on your griddle is full. Cook pancakes for about 3 minutes until golden brown on the bottom and holes appear on the top of each pancake. Flip and cook for another 2-3 minutes until cooked through. Serve warm with real maple syrup.
Oat Pancakes
Recipe from the Sealtest milk bag
Makes 18 (10 cm) pancakes
 |
| Oat Pancakes with berries and maple syrup, scrambled eggs and bacon |
2 cups milk
3 eggs
1/4 cup vegetable oil
1 cup flour
2 Tbsp sugar
2 Tbsp baking powder
3/4 tsp salt
1/2 tsp cinnamon
Mix oats and milk in large bowl. Set aside for 5 mins. Stir in eggs and oil. Mix well. Combine flour, sugar, baking powder, salt and cinnamon. Add to oat mixture, stirring until smooth. Spoon batter by 1/4 cupfuls onto preheated lightly greased griddle. Cook until bubbles start to break on surface and bottom of pancake is golden brown. Turn and cook other side. Serve hot with maple syrup and fresh Ontario berries.
