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Tuesday, May 3, 2016

Ginger Snap

Serves: 1


3/4 ounce(s) Captain Morgan Original Spiced Rum  [21 ml]
1/2 ounce(s) ginger brandy [14 ml]
4 ounce(s) eggnog [112 g]

Add Captain Morgan Original Spiced Rum, ginger brandy, and eggnog in blender.

Blend to desired consistency and pour into glass.

Garnish with ginger snap for dunking if desired.

Hershey's Kiss Peanut Butter Cookies

Prep: 20m

There are a few like these on here, but this particular recipe is my favorite. And I think it is the official version directly from Hershey's.

Hershey's chocolate kisses
1 teaspoon baking soda
3/4 cup peanut butter
1 teaspoon vanilla
2 tablespoons milk
1 egg
1/2 teaspoon salt
1/3 cup sugar
additional sugar
1/2 cup shortening
1/3 cup brown sugar
1 1/2 cups flour

1. Preheat oven to 375 degrees.

2. In mixer, beat shortening and peanut butter until well blended; Blend in sugars and beat until light and fluffy.

3. Add egg, milk and vanilla; Beat well.

4. Stir together flour, baking soda and salt; gradually mix in peanut butter mixture.

5. Shape dough into 1-inch balls and rollin additional sugar.

6. Place on ungreased cookie sheet and bake 8-10 minutes or until lightly browned.

7. Immediately place a Hershey's Kiss on each cookie and press down slightly.

My Mother's Mac and Cheese

Serves: 4

I remember my mother sending me to the store for "15¢ worth of store cheese". The butcher would cut off a slice from a gigantic round of cheese covered with a wax-coated cloth. Mother would then blend that cheese into this tasty dish. Today, the memory of Mother's cooking is like food for my soul. — Phyllis Burkland, Portland, Oregon

Yield: 4 servings

2 cups elbow macaroni, cooked and drained 
1 can (28 ounces) diced tomato, undrained 
1/2 teaspoon onion salt, optional 
1/4 teaspoon pepper 
2 cups (8 ounces) shredded cheddar cheese, divided 
2 tablespoons butter


In a bowl, combine macaroni, tomatoes, onion salt, pepper and 1-1/2 cups cheddar cheese. Pour into a greased 2-qt. baking dish. Dot with butter. Bake, uncovered, at 350° for 45 minutes. Sprinkle with remaining cheese; bake 15 minutes longer. Yield: 4 servings.


Red Curry Pork Tenderloin and Squash

Homemade red curry paste strikes a nice balance between sweet, salty and spicy, and brings out the best in the squash and the pork. Serve with Coconut Ginger Rice for an elegant meal.

By Rheanna Kish and The Test Kitchen
Source: Canadian Living Magazine: January 2014
Prep time 20 minutes
Total time 35 minutes
Portion size 4 servings

2 lemongrass stalks
2 shallots, chopped
1 red finger hot pepper, seeded and chopped
3 tbsp (45 mL) vegetable oil
2 tbsp (30 mL) grated fresh ginger
2 cloves garlic, chopped
4 tsp (18 mL) packed brown sugar
1 tbsp (15 mL) fish sauce
1 small butternut squash, (about 650 g) peeled, seeded and cut in generous 1/2-inch (1 cm) chunks
1 pork tenderloin, (about 550 g), trimmed
1/4 tsp (1 mL) salt


Cut off woody ends of lemongrass and peel off tough outer layers; grate lemongrass. In food processor, purée together 1/4 cup water, lemongrass, shallots, hot pepper, 2 tbsp of the oil, the ginger, garlic, brown sugar and fish sauce to make smooth paste.

Toss half of the curry paste with squash to coat; rub remainder over pork to coat. Season each with half of the salt.

Arrange squash on parchment paper– lined rimmed baking sheet. Roast in 425 F (220 C) oven for 10 minutes.

Meanwhile, in nonstick skillet, heat remaining oil over medium-high heat; brown pork all over. Move squash to one side of baking sheet; add pork to other side. Roast until juices run clear when pork is pierced and just a hint of pink remains inside, about 20 minutes.

Coconut Ginger Rice

In saucepan, heat 2 tsp vegetable oil over medium heat; cook 1 tbsp minced fresh ginger, stirring, until fragrant, about 2 minutes. Stir in 1 cup each water and coconut milk, and 1/4 tsp salt; bring to boil. Stir in 1 cup jasmine rice; reduce heat, cover and simmer until rice is tender and no liquid remains, about 15 minutes. Remove from heat; let stand, covered, for 5 minutes. Fluff with fork.


Nutritional Information per serving: about
cal 342 pro 33g total fat 13g sat. fat 2g 
carb 24g dietary fibre 3g sugar 8g chol 76mg 
sodium 565mg potassium 968mg   
calcium 7 iron 24 vit A 151 vit C 40 
folate 19

Authenic Colonial Hot Buttered Rum

Prep Time: 5 Minutes
Cook Time: 6 Hours Ready In: 6 Hours 5

Servings: 8

"This is the real thing - an authentic Colonial
recipe except you use a slow cooker to simmer it.
You will swear you are drinking a cinnamon roll
and then it hits you! Very tasty and a family

2 cups brown sugar
1/2 cup butter
1 pinch salt
2 quarts hot water
3 cinnamon sticks 6 whole cloves
2 cups rum
1 cup sweetened whipped cream
ground nutmeg to taste

1. Combine the brown sugar, butter, salt and hot
water in 5 quart slow cooker. Add cinnamon sticks
and cloves. Cover and cook on Low for 5 hours.

Stir in rum.
2. Ladle from the slow cooker into mugs, and top
with whipped cream and a dusting of nutmeg.

Monday, May 2, 2016

Mrs Fleisher's almond cake

Makes one 9-inch cake

Vegetable spray (for the pan)
Flour (for the pan)
8 ounces (1 1/2 cups) whole almonds [224 g]
1 cup sugar [200 g]
6 eggs, separated
1 teaspoon grated lemon rind
Pinch of ground cloves

1. Set the oven at 350 degrees. Coat a 9-inch springform pan with vegetable spray. Line the bottom with a parchment paper round cut to fit it. Spray again, then dust with flour, tapping out the excess.

2. In a food processor, combine the almonds and 1/2 cup of the sugar. Work the mixture until it is fine.

3. In an electric mixer, beat the egg whites until stiff but not dry. Transfer them to a bowl.

4. In the mixer, fitted with a paddle attachment if you have one, combine the egg yolks and remaining 1/2 cup sugar. Beat at medium speed for 5 minutes or until light and fluffy. Beat in lemon rind, cloves, and almond mixture.

5. Add 1/4 of the whites and fold them into the almond batter to lighten it. Gently fold in the remaining whites.

6. Transfer the batter to the pan and smooth the top. Bake for 35 to 45 minutes or until a skewer inserted into the center of the cake comes out clean. Cool on a wire rack 15 minutes.

7. Run a knife gently around the edge of the cake. Unlock the spring and lift off the ring. Let the cake cool for 30 minutes.

8. Invert the cake onto another rack, peel off paper, and set right side up. Leave to cool completely.

3/4 cup apricot preserves or jam
1/2 cup plus 2 tablespoons sugar [113 g
1/2 cup water  [125 ml]
4 ounces bittersweet chocolate, chopped [112 g]

1. In a saucepan over low heat, warm the jam. Strain it, using a spoon to press the jam through; set aside.

2. In a heavy saucepan over medium heat, combine the sugar and water. Bring to a boil and remove from the heat. Add the chocolate and stir until the chocolate melts.

3. Return the saucepan to medium heat. Continue stirring for 3 minutes or until the mixture returns to a boil, thickens, and turns shiny. Cool for 10 minutes. The glaze will thicken as it sits.

4. With a serrated knife, cut the cake into 2 horizontal layers. Set the bottom layer on a cake plate. Place four strips of wax or parchment paper under edges of the cake. Use a metal spatula to spread the jam on the bottom cake layer. Set the top layer on right side up.

5. Pour the chocolate glaze over the cake, letting it run down the sides. If the sides are not adequately covered, spread glaze with a metal spatula. Let the glaze set, then transfer the cake, uncovered, to the refrigerator.

6. About 15 minutes before serving, carefully pull strips of wax paper from bottom of cake.alt

Mushroom Ravioli in Rich Herb Sauce

Packaged ravioli, found in the deli section of most supermarkets, is ideal for soaking up this creamy herbed mushroom sauce. If you like, top with crumbled goat cheese or grated Romano or Parmesan cheese.

By Leah Kuhne and The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2014
Prep time 25 minutes
Total time 30 minutes
Portion size 4 servings


1 tbsp (15 mL) olive oil
2 shallots, sliced
3 cloves garlic, minced
8 cups (2 L) sliced mixed fresh mushrooms, (such as cremini, shiitake and portabello)
1 tbsp (15 mL) chopped fresh thyme
1/4 tsp (1 mL) each salt and pepper
2 tbsp (30 mL) butter
3 tbsp (45 mL) all-purpose flour
2 cups (500 mL) sodium-reduced beef broth
1 tbsp (15 mL) 10% cream
1/2 tsp (2 mL) Worcestershire sauce
1/2 tsp (2 mL) drained prepared horseradish
500 g fresh mushroom ravioli
1 tbsp (15 mL) chopped fresh parsley, (optional)


In large skillet, heat oil over medium-high heat; sauté shallots and garlic until fragrant, about 1 minute. Add mushrooms and thyme; cook, stirring occasionally, until mushrooms are beginning to brown and no liquid remains, 7 to 9 minutes. Sprinkle with half each of the salt and pepper; scrape into bowl and set aside.

In same skillet, melt butter over medium heat; whisk in flour. Cook, whisking constantly, for 1 minute. Slowly pour in broth, whisking constantly to prevent lumps from forming. Whisk in cream,

Worcestershire sauce, horseradish and remaining salt and pepper. Bring to boil; reduce heat and simmer until sauce is thickened, about 5 minutes.

Meanwhile, cook ravioli according to package instructions. Drain; add to skillet along with mushroom mixture and parsley (if using). Stir to coat; serve immediately.

Nutritional Information per serving: about
cal 436 pro 15g total fat 19g sat. fat 6g 
carb 54g dietary fibre 6g sugar 5g chol 48mg 
sodium 909mg potassium 638mg   
calcium 8 iron 28 vit A 7 vit C 5 
folate 13