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Exploring World Flavours In The Comfort Of Your Own Backyard
(NC)—Summer is almost here, which means backyard entertaining and patio parties with family and friends. As cross-cultural cuisine continues to gain in popularity, guests will be craving foods with more intense, diverse flavours this season.
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Gianduia Peaches
Grand Prize Winner
1st Prize – Dessert Category
Recipe created by Wolfgang Hanau
West Palm Beach, Florida
Make It Special Chef Recipe Contest
Makes 12 servings
Chef Quote: "I enjoy cooking with fruits because they are naturally...
Gyokuro Cheesecake Recipe
This Gyokuro cheesecake makes an elegant dessert. Perfect for any occasion, and pretty easy to make. Gyokuro Cheesecake Ingredients 10 chocolate graham crackers 1/4 cup confectioners' sugar 1/4 cup unsweetened cocoa powder 1/4 cup low-fat...
Harvest Sweet Potato Pie
Pastry:
1 1/2 cups (375 ml) Five Roses All Purpose Flour
1/2 tsp (2 ml) salt
1/2 cup (125 ml) cold butter, cubed
1 egg
1 tsp (5 ml) white vinegar
cold water
Filling:
2 eggs
1 1/2 cups (375 ml) cooked, mashed sweet...
Helen's Homemade Fishcakes Recipe
Homemade Fishcakes - simple as simple gets. This makes 8 good sized fish cakes Put 4 large baked potatos in the oven, gas mark 220. Rub sea salt into the skins and then turn the potatoes every 20 mins or so. They will take about 1 hour and 45...
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Holiday Recipe: Filled Cookies
From the book: Christmas In Dairyland (True Stories From a Wisconsin Farm)
When I was a kid growing up on our dairy farm in Wisconsin 40 years ago, cookies with a date filling were my dad's favorite kind. Here is the recipe.
- 3/4 cup butter or margarine (softened)
- 3/4 cup shortening
- 2 cups sugar
- 3 eggs
- 2 teaspoons vanilla
- 5 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- several tablespoons of milk if the dough seems too dry
- Jam: blackberry, black raspberry, strawberry, red raspberry, plum conserve, apple conserve, or date filling (recipes for plum and apple conserve and date filling are included below.)
Heat oven to 350 degrees. Cream butter, margarine, sugar, eggs and vanilla. Stir in flour, baking powder and salt. If the dough is too dry, add 1 or 2 tablespoons of milk. If the dough seems too wet, add 1/4 or 1/2 cup of flour.
Roll out dough. Use either a small round cookie cutter or one large round cutter. Place cookies on an ungreased baking sheet. Put one teaspoon of jam (or other filling) in the middle of the smaller rounds or off to one side of the larger rounds. Place another small round on top of the small rounds; fold the larger rounds in half. Use a fork to crimp the edges together and to poke holes in the top. Bake for 15 minutes, or until light brown.
This recipe makes about six dozen filled cookies.
The recipe can also be used to make cut-out Christmas cookies frosted with
colored icing.
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~ Plum Conserve ~
If plum conserve is made specifically for filling cookies, store any that remains in the refrigerator and use on toast or biscuits. The conserve can also be sealed in pint jars. (This recipe makes about three pints.)
- 8 to 10 fresh, large, ripe plums
- 1/2 cup of water
- 4 cups of sugar
- 2 cups of raisins
- 1 cup chopped walnuts
- 2 tablespoons of lemon juice
Pit the plums and chop into small pieces. Place in a large saucepan and add the sugar and water. Boil for 10 minutes, stirring constantly. Add the lemon juice, raisins and walnuts and cook for 10 minutes longer, stirring constantly. (Note: Recipe can also be made using 3 cups of chopped apples instead of plums. Add 1/2 teaspoon of cinnamon.)
~ Date Filling ~
- 3 cups chopped dates
- 1/2 cup sugar
- 1 2/3 cups water
- 1 tablespoon lemon juice
Put all ingredients into a saucepan and cook over low heat, stirring constantly, until thickened (10 or 15 minutes).
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LeAnn R. Ralph is the author of the book: Christmas In Dairyland (True Stories From a Wisconsin Farm). Share the view from Rural Route 2 and celebrate Christmas during a simpler time. Free shipping on autographed copies. http://ruralroute2.com
bigpines@ruralroute2.com
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