Pickled Eggs

I suppose they are an aquired taste, you love 'em or hate 'em. My son discovered these at a corner store a few years ago when he was about 6 years old and just thinks they are 'awesome.' I found a recipe online and tried it, I was surprised how easy they are to make and the price comparison is amazing for making them at home. (Compared to purchasing each egg for upwards of $1 each in a corner store; homemade less than $2 for a dozen pickled eggs).

12 eggs, hard boiled (shells removed and rinsed off)

1 1/2 cups white vinegar

1/2 cup water

1 tsp salt

1 tsp peppercorns

1 onion, thinly sliced

1. Boil vinegar, water, salt and peppercorns for one minute.

2. Pour over eggs in sterilized glass jars.

3. Add onions on top of the eggs.

4. Cover and store in the fridge.

Here's the hardest part: Don't eat for about 6 weeks, they need time to set up.

After the jar is open, the eggs seem to disappear quickly... according to my son, they are better than the corner store.

Add dried chili peppers for added kick (my son loves them this way).

Great out of the jar or sliced in half or quarters with a sandwich.

Blueberry Pie Filling

This is a wonderful pie filling that makes a flavorful addition to baking pies, tarts or even a topping for ice cream.

3/4 cup white sugar

3 Tbsp. corn starch (or you may use tapioca)

1/4 tsp salt

1/2 cup water

4 cups fresh or frozen blueberries

1 Tbsp. lemon juice

In a saucepan combine sugar, salt and corn starch with water, blueberries and lemon juice. Cook over medium heat until thick.

Tip: Wild blueberries (fresh or frozen) have much more flavor then domestic (cultivated) blueberries are are worth the money (or time to pick them yourself!).

We doubled the recipe and had wonderful results.

Toll House Cookies

When I was first learning to bake, this recipe was used many times. Over the years the book went missing and I've recently found the missing volume (not the original book from my youth) in a friend's bookstore this summer. The book has been sold, but I managed to get the recipe entered into the computer before it left for the post office and a new owner.

1 cup plus 2 tablespoons sifted all-purpose flour

1/2 t baking soda

1/4 t salt

1/2 c butter (or margarine)

1/3 cup plus 1 tablespoon firmly packed light-brown sugar

1/3 cup plus 1 tablespoon white sugar

1 t vanilla

1 egg

1 package (6 oz) semi-sweet chocolate chips (or chunks, etc)

2/3 c chopped pecans (optional)

Bake at 375 degrees

1. Sift flour, soda and salt onto waxed paper.

2. Cream butter, sugars, vanilla until light and fluffy. Beat in egg.

3. Mix in dry ingredients; stir in chocolate pieces and pecans.

4. Drop onto lightly greased cookie sheet (I use parchment) spacing cookies about 2" apart.

Bake 10 to 12 minutes until lightly browned around the edges. Cool on wire racks and store in airtight container when cooled completly.

Freeze well. (batter or cookies!)

Boston Cream Pie

2 eggs
3/4 c sugar
1/3 c butter, softened
1/2 t vanilla
1 c all-purpose flour
1 t baking powder
1/4 t salt
1/3 c milk

Preheat oven: to 350 degrees

1. Beat eggs in mixing bowl until thick. Beat in sugar, butter and vanilla.
2. Add flour, baking powder and salt. Stir.
3. Add milk. Stir and pour into 1 greased 8" round layer pan.
4. Bake in oven for about 25 to 30 minutes until an inserted wooden pick comes out clean. Cool. 5. Cut cake to make 2 layers. Spread custard filling between layers.

Custard Filling
1 c milk
1/4 c sugar
1/4 c all-purpose flour
1/8 t salt
1 egg
1/2 t vanilla

1. Bring milk to a boil in a medium saucepan.
2. Meanwhile mix sugar, flour and salt together thoroughly.
3. Add egg and vanilla. Mix well. Stir into boiling milk to thicken. Remove from heat. Cool.
4. Setting pan in ice water helps to cool quicker. Stir often. Spread between layers. Apply Chocolate Glaze.

Chocolate Glaze
1 cup icing sugar
2 Tbsp Cocoa
1 Tbsp Butter, softened
4 tsp water or milk

Beat all 4 ingredients together in a small bowl. Add more water if needed to make a barely pourable glaze. Spread over top of cake. Allow some to drizzle down sides a bit. Chill. Serve with or without whipped cream.

Note: A regular 2 layer cake may be used, your own a mix. Being larger it will give more cake per serving.

Chocolate Chip Cookies

These are simply the best chocolate chip cookie I've made! They are a great treat, easy and delicious. Freeze well for lunches and snacks too!

2 1/3 cups all-purpose flour

1 tsp baking soda

1 tsp salt

1 cup butter (softened) or Crisco/butter combination if your running a bit low on butter!

3/4 cup white sugar

3/4 cup brown sugar (packed)

1 tsp vanilla (or more to suit taste)

2 eggs

2 cups milk chocolate chips (that's a bag of about 326g)

1 cup chopped nuts (optional)

Preheat oven: to 375 degrees

1. Cream butter, sugars, vanilla and eggs.

2. Add flour, soda, salt.

3. Mix thoroughly add chocolate chips (and nuts if using them).

4. On greased cookie sheet (or parchment lined cookie sheet), drop by teaspoonful size.

5. Bake for about 9 minutes.

6. Remove from pan and cool. Store in airtight container or freezer containers.

TIP: Watch the BOTTOM of the cookies not the tops to check for when they are done. Cookie bottoms should be golden brown. The top of the cookie may look unbaked, but will finish baking... if you remove the cookies when the tops look 'done' or golden, the bottoms will be darker, and the cookie will be crunchier. For soft cookies, remove when bottoms are golden.

Makes about 5 dozen cookies. Cookies are about 1 1/2" when baked.

Make these on a rain or snow day when you're stuck inside and freeze them for picnics, school lunches, midnight snacks or just because you'd like a cookie!

Hummus

A delicious dip for vegetables or spread on crackers. Nutritious, inexpensive and healthy; everything you'd love in one easy recipe!

When I first tried Hummus, I didn't know what was in it; I could taste the garlic but not the distinct taste of chickpeas which I actually despised! I read the ingredient list and was literally amazed to find chickpeas as the main ingredient!

1 can chickpeas (drained and rinsed)

1/2 cup tahini paste

2 Tbsp extra virgin olive oil

1 garlic clove (fresh, minced) or more depending on your personal taste


juice of 2 medium lemons

1/2 tsp sea salt

1/2 tsp cumin



1. In a food processor (or blender) puree chickpeas.

2. Add remaining ingredients. Adjust seasoning if needed, and mix.

Serve immediately or store in an airtight container for up to 5 days in the refrigerator.



Tahini paste: this is sesame seeds ground up, sold in a jar and can be used as a substitute for peanut butter intolerant individuals. This may be found in specialty markets with middle eastern foods, in a grocery store with international foods or organic shoppes. If you cannot find it in your local super market, ask if they can order it for you. One jar is about $4-$7 (depends on brand, type (organic, etc), location (speciality market, etc) but typically makes several batches and keeps for a long time in the refrigerator.

Butterscotch Oat Squares

An heirloom recipe over 100 years old, this was one of my first recipes when I was a budding baker. Easy to make and very delicious served warm with vanilla ice cream. One-dish recipe!

1 cup brown sugar

1 tsp baking powder

2 cups rolled oats

1/2 cup melted butter

1/2 tsp vanilla

Preheat oven: to 375 degrees

1. Combine all ingredients in an ungreased 8x8" (or 9x9") baking pan.

2. Blend thoroughly and pat down with a fork.

3. Bake for 8-10 minutes until lightly golden brown and bubbly on the top.

Cut into squares while still warm.

Chocolate Chip Oatmeal Cookies

Who can resist a fresh baked cookie? These cookies are a great freezer friendly recipe to have on hand for school lunches or midnight snacks!

1/2 cup brown sugar

1/2 cup white sugar

1/2 cup butter

1 egg

1 tsp vanilla

1 Tbsp milk

1 cup flour

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 cup oatmeal

1 cup chocolate chips (personal favourite: milk chocolate chips)

Preheat oven: to 350 degrees

1. Cream butter and sugars.

2. Add egg, vanilla and milk.

3. Sift & add dry ingredients.

4. Mix well & add oatmeal and chocolate chips.

5. Drop 2" apart on greased (I use parchment instead) baking sheet.

6. Bake for 8-10 minutes.

Cookies are done when they are golden on the bottom; don't look at the tops because you may find the bottoms will burn by the time the top "looks" done.

Store in an airtight (childproof locked cupboard if you want any for the next day!) or in freezer bags.

Delicious cookie, easy to make and a great recipe for a budding baker to try!

Oat Delights

This cookie has many names, but only one great taste. This no-bake treat is great in the summer when heating up the oven is something you want to avoid. Pre measure the dry ingredients before you leave for camping and surprise the gang with a fresh made treat!

Oat Delights / Macaroons / Chocolate Coconut No-Bake Cookies

2 cups white sugar

6 Tbsp cocoa

1/2 cup butter

1/2 cup milk

1/2 tsp vanilla

1 cup shredded coconut

3 cups instant oats

1. Combine sugar, cocoa, butter and milk in a saucepan; bring to a boil.

2. Add vanilla.

3. Remove from heat and stir in coconut and oats.

4. Drop by teaspoonfuls onto waxed paper. Chill.

Tips:

* This makes a lot of cookies, have baking sheets/cookie sheets lined with waxed paper ready ahead of time to drop the heated mixture onto.

* Eat when thoroughly cooled, as the mixture is very hot.

* Store in an airtight container with layers of waxed paper in the fridge (to prevent softening).

* Soak the pot and spoon after it's empty for ease of clean-up.

No-Yeast Pizza Dough

The kids want pizza, you're running low on cash and you're out of yeast to make the pizza dough. This great dough is super fast, no rising time and easy as a pizza pie! The dough is very similar to a tea biscuit tasting crust when finished.

2 cups flour

2 tsp baking powder

1 tsp salt

2/3 cup milk

6 Tbsp oil

Mix together and spread on a cookie sheet or pizza pan.

Preheat oven: to 425 degrees

Top with sauce, toppings and cheese. Bake for about 20 minutes, watching for a golden crust on the bottom of the pizza.



Topping Suggestions:

Top with pizza sauce (spaghetti sauce works too!)

Herbs, spices and your favourite pizza toppings!


* Use up some left over chicken cut into pieces
* Frozen or leftover: meatballs cut in quarters (heat through easier).
* Leftover hamburger patties cut or crumbled on the pizza.
* Sliced bologna, pepperoni, ham or other deli meats cut up into bite sized pieces.
* Pineapple (drained) and chopped
* Olives (sliced/drained)
* Tomato slices
* Cooked broccoli
* Onions, sliced/diced
* Green peppers, red peppers and other sweet bell peppers; sliced or cubed
* Hot pepper rings
* Mushrooms (canned or sliced, fresh)
* Feta cheese, drained/crumbled (a personal favourite!)
* Spinach (rinsed and ripped)

Top it off with cheese!

Easy crowd pleaser, saves time and money and promotes team work in the kitchen with children having input into toppings and assisting! Remember what ingredients you used, you'll want to name your creation!

Banana Sour Cream Cake

A delicious way to use up ripe bananas!

Topping:

1/2 cup chopped pecans

1/4 cup brown sugar

1/2 tsp cinnamon

Mix and set aside.

Batter:

1/2 cup shortening (I use Crisco in the blue box)

1 cup white sugar

2 eggs

1 cup bananas, mashed (about 2 bananas)

1 tsp vanilla

1/2 cup sour cream

2 cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

Preheat oven: to 350 degrees

1. Combine shortening, sugar & sour cream until light and fluffy.

2. Beat in eggs, bananas & vanilla.

3. Combine dry ingredients and mix with creamed mixture.

4. Spoon HALF of the batter into a well-greased bundt (or angel food cake tube pan).

5. Cover with HALF of the topping mixture.

6. Spoon remainder of batter onto topping and top with remainder of topping mixture.

7. Bake for 40-45 minutes until cake tests done with inserted wooden toothpick coming out clean.

Pineapple Upside Down Cake

One of my personal favourites, sweet and very tasty.

Pineapple topping:
2 Tbsp butter (or margarine)

1 Can pineapple rings, crushed pineapple, pineapple tidbits YOUR choice! (DRAINED)

Optional: Maraschino cherries

3/4 cup brown sugar, packed

Preheat oven: to 350 degrees

Melt butter in a 9x13" baking dish in the oven. Arrange the pineapple in the butter and place cherries in the centre of each pineapple ring (if using). Sprinkle with brown sugar and set aside.

Batter:
1/2 cup butter (or margarine)

3/4 cup white sugar

2 eggs, beaten

1 tsp vanilla

1 1/2 cups all-purpose flour

2 tsp baking powder

1/2 tsp salt

2/3 cup milk

1. Cream butter and sugar in a mixing bowl; add eggs and beat well. Add vanilla.

2. Mix flour, baking powder and salt together in a small bowl.

3. Add flour mixture to butter mixture in 3 parts. Stir after each addition until blended. Add the milk mixture in 2 parts.

4. Pour onto the pineapple.

5. Bake for 40-45 minutes or until a wooden toothpick comes out clean.

LET STAND 10 minutes.

Loosen edges of cake slightly with a knife and flip onto a cake plate.

Cool and serve with whipped cream or on it's own!

Alternatives:

Substitute cinnamon & apples or peaches for the pineapple.

Sour Cream Coffee Cake

So good, you'll want to eat it for breakfast!

Batter:
1 cup butter (or margarine)

1 1/4 cups sugar

2 eggs

1 cup sour cream

1 tsp vanilla

2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

Topping: (mix and set aside)
Mix 3/4 cup brown sugar (packed) with 1 1/2 tsp cinnamon & 3/4 chopped walnuts.

Preheat oven: to 350 degrees

1. Cream butter and sugar; beat eggs in one at a time.

2. Stir in sour cream and vanilla.

3. Add flour, baking powder, soda & salt. Stir to moisten.

4. Pour HALF of the batter into a greased 10" angel food tube pan.

5. Sprinkle HALF of the topping mix onto the batter in the pan.

6. Pour remainder of batter into the pan and cover with remainder of topping.

7. Bake about 45 minutes until an inserted toothpick comes out clean.

LET STAND for 20 minutes before inverting onto a cake plate.

Wonderful flavour and great ingredients make a moist cake you'll be proud to serve family & friends. I have made it with and without the nuts; depends who I'm serving it too (some of my family is nuttier then others!)

An angel food tube pan is preferred for this recipe, however it is possible to use a 9x13" greased pan.

Easy Sponge Cake

This is an adapted recipe from a cook book I was given many years ago. I enjoy this recipe for it's simplicity and versatility.

2 eggs

1 cup white sugar

1 tsp vanilla

1 cup all-purpose flour

1 tsp baking powder

1/2 tsp salt

1/2 cup milk

1 Tbsp Butter (or margarine)


Preheat oven: to 350 degrees

1. Beat eggs until frothy; add sugar gradually while beating until thick. Add vanilla.

2. Mix flour, baking powder and salt; stir into egg mixture.

3. In a small saucepan heat milk and butter until hot (not boiling). Stir into batter.

4. Spread into greased 9x9" pan.

5. Bake for 25-30 minutes. (toothpick in centre of cake should come out clean)

Serve warm or cool and top with choice of fruits, whipped cream or icing.

Freezes well; great dessert for unexpected guests because it whips up so fast and can be served warm. It doesn't need frosting or icing, but to dress it up for dessert: dust each slice with a little bit of icing sugar.

Grandpa's Poultry Dressing

I've only known my grandfather to be famous in our family for making a few dishes, his poultry stuffing is one that my son loves so much that he asked for the recipe!

Serves 10-14 people

Turkey (any size- about 10-16 lbs)

1 loaf whole wheat bread, cut into 1/2"-3/4" cubes

OPTIONAL: Grandpa also adds a package of bacon and package of sausages, chopped, cooked and drained before adding. (cut 3/4" length's... cooked fully, don't over cook).

2 large onions, chopped (sauté and add to sausage and bacon)

1 cup celery, chopped (optional if you like it)

1 lb mushrooms, sliced (fresh or canned)

2 MacIntosh apples, cored & diced- skin on (cook lightly and add)

1 cup parsley, chopped (fresh or dried)

1 tsp poultry dressing

1 tsp sage (fresh or dried)

2 cups chicken broth

salt & pepper to taste

Preheat oven: to 350 degrees

Whatever meat you need to add to dressing is your choice. (bacon, sausage, etc)

Saute onions, do not burn. Cook celery & apples to partially done(about 3/4 done).

Combine: bread, celery, onions, apples, spices in a large pot.
Add: chicken broth- do not get mixture too wet.

The meat can be turkey bacon cut into 3/4" pieces and cooked (do not burn). Add to mixture any other spices you like.

If possible, use two bowls (oven safe) to hold the dressing.

Do not use stuffing in turkey or chickens!

Bake for 35- 50 minutes or until centre of dressing is 160 degrees on a meat thermometer.

Grandpa also adds a package of bacon and package of sausages, chopped, cooked and drained before adding. (cut 3/4" length's... cooked fully until, don't over cook).

"If you need more spices, use to your own taste. I use about 5 spices and I mix them before I put them in the dressing. Go light and taste as you go along.
Patrick, I hope this works for you, it takes about 2 hours to make but it is worth it.

Love, Grandpa"

Old Fashioned Sugar Cookies

These cookies are great fresh or from the freezer! Delicious and easy to make. Kids can help decorate them if they can resist eating them first!

1/2 cup butter

1 cup sugar

1 Tbsp milk

1/2 tsp vanilla (or other flavour if you choose: almond, maple, etc)

2 eggs (separated- Beat yolks together. Stiffly beat egg whites together, set aside)

2 tsp baking powder

1/4 tsp salt

2 cups flour

Preheat oven: to 350 degrees

1. Cream butter and sugar. Add beaten egg yolk, flour, baking powder, salt, milk and stiffly beaten egg whites. (this makes the cookies light and tasty!)

2. Add enough more flour to make consistency to roll out the dough.

3. Roll out dough and cut with cookie cutters.

4. Decorate with sprinkles or sugar then bake for 10 minutes.

By far the best sugar cookie recipe I have found! Freezes very well and decorating is only limited to your imagination and creativity!

Peanut Brittle

Candy is a great treat to give as a gift for a birthday, Father's Day or Mother's Day, Christmas or 'just because,' and with a simple candy recipe you can make your own treats from the heart!

If you don't have a candy theremometer, it's a small tool which will help a lot in candy making, not too expensive and something I highly recommend if you are new to candy-making.

1 cup water

2 cups sugar

1 cup light corn syrup

2 cups raw peanuts (these are shelled peanuts with nothing on them, no skins)

1/2 tsp salt

2 Tbsp butter (plus extra for your fingers later)

1 tsp baking soda

1/2 tsp vanilla (optional)


1. Mix together (in a 3 quart, heavy bottom sauce pan) sugar, water, syrup, salt and peanuts.

2. Stir over LOW heat until well blended,

3. Then raise heat to MED-HI and boil WITHOUT stirring to 300 degrees F on a candy thermometer.

4. While syrup is cooking, generously butter a baking sheet & set aside.

5. Measure butter, soda and vanilla. Keep them close by.

6. When syrup reaches 300 degrees REMOVE from heat IMMEDIATELY add butter, soda and vanilla.

7. Stir and pour onto baking sheet. Spread as much as possible it will be stiff and start to harden quickly.

8. Butter your fingers will stretch the remainder to the edges of the pan. IT WILL BE HOT.

9. Cool, then break into pieces.

Store in an airtight container with waxed paper lining.

Safety First:
This is not a task for children to help with.
This is not a task to start if you may become distracted because the contents of the pot are very hot and working with them can be dangerous if you are not focused. The syrup begins to stiffen quickly and time is of the essence.


Substitutes:
* cashews (raw, unsalted)
* almonds (raw, unsalted)
* mixed nuts (raw, unsalted)

Completed candy is worth the effort. Cost is comparable to pre-made, but your own effort is priceless.

Cinnamon Buns

Delicious, easy to make and freeze well too.

7 cups unbleached flour

3/4 cup white sugar

2 envelopes quick rising yeast (I use the jar & follow the label for substitution equivalent)

1 tsp salt

2 cups warm milk (heat up in a small saucepan to warm, not boiling)

1 1/4 cups butter, softened

5 eggs (or 1 carton/250mL Break-Free Liquid Eggs well shaken)

1 cup raisins (I use Thompson Seedless raisins)

Filling:

3 Tbsp. butter

3 Tbsp. ground cinnamon

Preheat oven: to 375 degrees

1. Mix flour with sugar, yeast and salt.

2. Blend in milk, butter and eggs using an electric mixer. Beat for 4 minutes.

3. Turn dough onto lightly floured surface.

4. Knead in raisins, adding as little flour as possible, for 3-5 minutes to make a sticky dough. Cover and let rest for 10 minutes.

5. Using very little flour, roll out dough into a large rectangle about 1/2" thick.

6. Brush with melted butter and dust lightly with cinnamon.

7. Gently roll the dough width wise into a thick, long cylinder.

8. Slice into even size pieces about 1"- 1 1/4" thick.

9. Arrange slices into well buttered baking dishes (I use a 9x13" + 8" square + 1 glass loaf dish to complete this recipe! The dishes all fit in the oven together and there is just enough room for all pieces to fit)

10. Bake for 35-40 minutes or until golden brown.

11. Cool in pan for about 15 minutes.

Topping Suggestions:

Icing:

* Lemon Icing:
2 cups icing sugar
1/4 cup lemon juice
1 Tbsp very soft butter

Stir icing sugar with lemon juice and butter until very smooth. Add up to 1 Tbsp more lemon juice if needed to make icing fluid enough to drizzle.

* Vanilla Icing:
2 cups icing sugar
2 tsp vanilla + water to equal 1/4 cup
1 Tbsp very soft butter

Stir icing sugar with vanilla-water mixture and butter until very smooth. Add more vanilla to taste or water to make icing more fluid for drizzling.

Alternative filling:
* omit butter and cinnamon; use canned cherry pie filling (or your favourite flavour). Smooth a thin layer of cherry pie filling and don't forget the cherries! You will not use the entire can for filling this recipe. After baking, drizzle with vanilla icing, this is a family favourite!

Buns freeze well, but don't ice them if putting them in the freezer if possible, just in case you want to heat them up the icing tastes better freshly made not heated up. (It usually just melts away anyhow!)

Shortbread Cookies

Super simple, fast and easy cookies! Great for freezing to have on hand for school lunches or when guests pop by!

1/2 cup icing sugar

1 cup butter

2 1/2 cups flour

Preheat oven: to 350 degrees

1. Mix ingredients together and knead until like pie crust dough.

2. Roll out & cut into desired shapes (or just with a glass or mug for circles)

3. Prick top of cookies with a fork.

4. Bake watching carefully for golden bottoms on the cookies. (this varies with size and thickness of cookies)

Freezer friendly. Children could help cut out shapes and put sprinkles on top prior to baking.

Pumpkin Bread

This is the best pumpkin bread I have ever tasted, I just can't imagine a better tasting and simple recipe!

1 1/2 cups sugar

1/2 cup shortening (I use Crisco in the blue box)

2 eggs

1/3 cup water

1 cup pumpkin (cooked or canned)

2 cups flour

1/2 tsp. baking soda

1/2 tsp. baking powder

1 tsp. pumpkin pie spice

Preheat oven: to 350 degrees.

1. Cream shortening and sugar.

2. Beat in egg, water and pumpkin.

3. Sift dry ingredients together and stir into pumpkin mixture.

4. Pour into well greased loaf pan (I use parchment lined loaf pans instead).

5. Bake for 90 minutes (yes, 1 hour 30 minutes!)

Tastes great! This doesn't last long in our household.

Freezes very well.

Optional Additions:

* nuts (chopped walnuts or pecans)
* raisins (Thompson Seedless Raisins, soaked in boiling hot water for a few minutes will plump them up)