1 cup (250g) Butter
1 cup (250g) Sugar
2 Eggs
1 pinch salt
2 cups (500g) Flour
1/2 Teaspoon Vanilla
Method:
Cream the butter and sugar together. Add eggs and vanilla. Sift in flour and mix the rest of the ingredients until a soft dough has formed. Form cookies on a chilled cookie sheet. Bake at 400 degrees for approximately 10 minutes.
I'm going to Bulk Barn for all their neat baking decorations.
Enjoy!!!!!!!!
Meg
Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts
Friday, November 25, 2011
Monday, November 14, 2011
Awesome Leek Soup
I made some of this soup for a friend’s dinner party this weekend, and she called me during her party saying her guests thought the soup was awesome and were begging for the recipe. So, here it is. Let me know what you think.
Rinse 4 leeks well. Slice them up. If you don't care that your soup has a pale greenish tinge use some of the green part of the Leek; otherwise, stick with the bulb.
Sauté the leeks with butter in a large pot with 2 chopped onions. Add 3-4 diced potatoes the pot. When softened, add 6 cups of chicken stock (Campbell's Low Salt Chicken Stock is fine if you don’t have any made). Simmer for 40 minutes.
When the potatoes are tender remove the soup from heat and allow to cool. When cool, put in the blender in batches and process until smooth. Of course, if blended soup isn't to your liking, don't blender it.
Add 2 tablespoons of Creme Fraiche for tang or heavy cream for mellowness, both are good choices. More dairy can be added to taste.
To reheat, gently simmer on low until the desired temperature is reached. Add salt & pepper to taste. Sample it and if it needs more cream add it now.
Yum Yum Yum!
Meg
Rinse 4 leeks well. Slice them up. If you don't care that your soup has a pale greenish tinge use some of the green part of the Leek; otherwise, stick with the bulb.
Sauté the leeks with butter in a large pot with 2 chopped onions. Add 3-4 diced potatoes the pot. When softened, add 6 cups of chicken stock (Campbell's Low Salt Chicken Stock is fine if you don’t have any made). Simmer for 40 minutes.
When the potatoes are tender remove the soup from heat and allow to cool. When cool, put in the blender in batches and process until smooth. Of course, if blended soup isn't to your liking, don't blender it.
Add 2 tablespoons of Creme Fraiche for tang or heavy cream for mellowness, both are good choices. More dairy can be added to taste.
To reheat, gently simmer on low until the desired temperature is reached. Add salt & pepper to taste. Sample it and if it needs more cream add it now.
Yum Yum Yum!
Meg
Wednesday, November 9, 2011
Beets - Roasted Bottoms & Sauteed Tops
Get a bunch of beets (or 2 or even 3) with the tops. Cut the tops off and put them in a sink full of cold water to rinse and refresh. I’ll get back to them later.
Rinse the beets to remove the dirt. Do not peel the beets or your hands will be very beet colored. Latex or vinyl gloves are an option; just don’t use the powdered kind.
Wrap the beets in foil with salt and pepper to taste and a tablespoon of butter per bunch. Fold up the foil and put the little package either on the ‘Que on Medium or in the oven at 350 degrees.
About 45 minutes later you will have a terrific feed of the best beets ever. Give them the poke test before opening to make sure they are done. Stab each beet with a fork and gently scrape the skin off with a spoon. I will guarantee you the best unpickled beets ever and no beet hands.
Cook's Tip: As you may have noticed, I am not a measurer of ingredients kind of girl when cooking. In baking however, it being an exact science, I measure carefully and have found that a lot of substitutions don’t work.
Now to the beet tops. Drain them in a colander but do not pat dry. In a skillet melt one tablespoon of butter and one tablespoon of oil. Add either half a cup of garlic scapes cut into 1" pieces or three large cloves of thinly sliced garlic. Feel free to add more if you prefer a stronger garlic flavour. When you can smell the garlic, start adding the beet greens. Saute for a few minutes; when they are good and wilted they are done. Just add salt and pepper to taste and enjoy.
This recipe may be used for all the Greens. If you are a meat eater, you may want to add a chopped up slice of bacon or a small piece of well-rinsed chopped up salt pork.
So, get your fresh seasonal produce and don’t worry about experimenting with food. It’ll be fun and taste great.
TTFN
Meg
Rinse the beets to remove the dirt. Do not peel the beets or your hands will be very beet colored. Latex or vinyl gloves are an option; just don’t use the powdered kind.
Wrap the beets in foil with salt and pepper to taste and a tablespoon of butter per bunch. Fold up the foil and put the little package either on the ‘Que on Medium or in the oven at 350 degrees.
About 45 minutes later you will have a terrific feed of the best beets ever. Give them the poke test before opening to make sure they are done. Stab each beet with a fork and gently scrape the skin off with a spoon. I will guarantee you the best unpickled beets ever and no beet hands.
Cook's Tip: As you may have noticed, I am not a measurer of ingredients kind of girl when cooking. In baking however, it being an exact science, I measure carefully and have found that a lot of substitutions don’t work.
Now to the beet tops. Drain them in a colander but do not pat dry. In a skillet melt one tablespoon of butter and one tablespoon of oil. Add either half a cup of garlic scapes cut into 1" pieces or three large cloves of thinly sliced garlic. Feel free to add more if you prefer a stronger garlic flavour. When you can smell the garlic, start adding the beet greens. Saute for a few minutes; when they are good and wilted they are done. Just add salt and pepper to taste and enjoy.
This recipe may be used for all the Greens. If you are a meat eater, you may want to add a chopped up slice of bacon or a small piece of well-rinsed chopped up salt pork.
So, get your fresh seasonal produce and don’t worry about experimenting with food. It’ll be fun and taste great.
TTFN
Meg
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