Rice Krispie Meatloaf

This is a great recipe believe it or not. I was introduced to it about 10 years ago and have been making it ever since. Usually I just wing the amounts, but for you I looked up the actual recipe from the Rice Krispie website.

My only suggestion is to cut the salt back from a teaspoon...and I usually don't bother with the sauce. Enjoy!

Rice Krispie Meatloaf

1 egg
3/4 cup milk
1 teaspoon salt
1/8 teaspoon pepper
1 teaspoon dry mustard
1 tablespoon Worcestershire sauce
1/3 cup finely chopped onion
2 cups Rice Krispies®
1 1/2 pounds lean ground beef

1 can (10 3/4 oz.) condensed golden mushroom soup
1/2 cup red wine


1. In large mixing bowl, beat egg slightly. Stir in remaining ingredients except ground beef. Let stand about 5 minutes or until KELLOGG'S RICE KRISPIES cereal softens. Beat well. Add ground beef. Mix until combined. Shape into loaf. Place in shallow baking pan coated with cooking spray or foil lined.

2. Bake at 350° about 1 hour or until well browned and center is cooked (160 degrees F). Serve with Golden Mushroom Sauce.

3. To make sauce, heat soup in small saucepan over low heat, stirring frequently. Stir in wine. Continue cooking until mixture boils. Serve immediately.

Stuffed Peppers

Stuffed Peppers

Ingredients

1 lb lean ground beef
1/4 cup chopped onions
1 (1 1/4 ounce) packages taco seasoning mix
1 eggs, beaten
2 cups cooked rice
4 -6 bell peppers
1 (19 ounce) cans diced tomatoes
1 (15 -16 ounce) jars salsa
shredded cheddar cheese
sour cream

Directions

Combine beef, onion, seasoning mix and egg in a large bowl.
Add rice and mix well.
Cut peppers in half lengthwise; remove seeds and membrane.
Spread tomatoes on the bottom of an ovenproof 12 X 9 inch baking dish. The liquid from the tomatoes will reduce during cooking so if (like me) you like lots of sauce, add about a cup of water. This also helps make the peppers softer.
Place peppers, cut side up, on top of the tomatoes.
Spoon beef mixture into peppers, mounding as necessary.
Top each pepper with salsa.
Bake in preheated 375°F oven for 40-45 minutes or until beef is cooked thoroughly and peppers are soft.

Sent from my iPad

Mushroom Bites

Mushroom Bites by Shirley Dean

¼ c. minced onion
½ c. chopped mushrooms
Sauté
Add
1 1/3 grated sharp White Cheddar
½ c. mayo
½ tsp. Curry
Parsley

Spread on 6 english muffins. Cut in half. Cut each in thirds. Place on tray to freeze, then bag. Bake at 350 degrees F. until golden.

This is the other recipe I found, however, I decided to go with the parsleyed breadcrumbs.

Honey and Sage-Roasted Rack of Pork

Times:

20 minutes prep, 90 minutes cook

Ingredients:

2 8-rib pork loin racks, center cut, chine bone off (Frenched)
Salt and pepper, to taste
1/2 cup honey
2 tablespoons fresh sage, snipped

Cooking Directions:

Season pork racks with salt and pepper. Place each rack in roasting pans with bones facing up and sides not touching. Roast at 350 degrees F. for 1 to 1 1/2 hours (about 20 minutes per pound) until internal temperature on a thermometer reads 150 degrees F. Remove roast from oven; let rest until temperature reaches 160 degrees F, about 10 minutes. Stir together honey and sage. Brush honey mixture onto roast after removing from oven. 
Serves 16

Rack of Pork with Parsleyed Crumbs

I tried this recipe last week and I can honestly say, I didn't like the mustard taste. However, the crust kept the roast moist and juicy

Rack of Pork with Parsleyed Crumbs

Times:

10 minutes prep, 90 minutes cook

Ingredients:

1 rack of pork, chine bone trimmed, about 7 or 8 ribs

Salt and pepper, to taste

3/4 cup coarse-grained mustard or dijon mustard

1 1/2 cups fresh bread crumbs

3/4 cup fresh parsley, minced

1 tablespoon dried thyme, crumbled

3 cloves garlic, minced

Cooking Directions:

Heat oven to 350 degrees F.

Season pork with salt and pepper, as desired. Brush pork with 1/4 cup mustard. In medium bowl,

combine remaining mustard with remaining ingredients. Press crumb mixture evenly over top of pork.

Arrange pork crumb side up in roasting pan. Roast for 1 1/2 hours (about 20 minutes per pound), or

until internal temperature on a thermometer reads 150 degrees F. Remove roast from oven; let rest

until temperature reaches 160 degrees F, about 10 minutes. Carve pork, cutting between ribs, and

serve.

Serves 8.

Turkey Cooking Instructions

Turkey Cooking Instructions

Preheat oven to 325 degrees F/160 degrees C. Remove turkey from the bag and remove the giblets from the cavity. Do not remove the brace from the legs. Rinse the outside and inside of the turkey. Dry the turkey thoroughly with a paper towel. Place turkey breast side up on a wire rack in a roasting pan. Use a covered roasting pan: if not, cover roasting pan with aluminum foil (foil must not touch skin). Place the roasting pan on the middle rack of the oven and cook according to chart beside. For crispy golden skin, remove lid and baste with cooking juices during the last 20 to 30 minutes of cooking. The unstuffed turkey is cooked when a thermometer inserted in the meatiest part of the thigh without touching the bone , indicates 185 degrees F/74 degrees C. For a stuffed turkey, the temperature of the stuffing must reach 165 degrees F/74 degrees C. Cover and let stand 15 minutes before serving. Bon Appétit!

Turkey Weight Unstuffed Stuffed

3.0 to 3.5 kg (6 to 8 lbs) 2h30-2h45 3h00-3h15

3.5 to 4.5 kg (8 to 10lbs) 2h45- 3h00 3h15-3h30

4.5 to 5.5 kg (10 to 12lbs) 3h00- 3h15 3h30-3h45

5.5 to 7.0 kg (12 to 16lbs) 3h15-3h30 3h45-4h00

7.0 to 10.0kg (16 to 22lbs) 3h30-4h00 4h00-4h30

Ham and Cheese Crescent Roll-Ups

I tried out this recipe last night for dinner with some Homemade Cream of Broccoli Soup. they were very tasty...

Ingredients

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
8 thin slices cooked ham (8 oz)
4 thin slices Cheddar cheese (4 oz), each cut into 4 strips

Directions

Heat oven to 350°F. Separate dough into 8 triangles. Place 1 piece of ham on each triangle; place 2 strips of cheese down center of ham. Fold in edges of ham to match shape of dough triangle.
Roll up each crescent, ending at tip of triangle. Place with tips down on ungreased cookie sheet.
Bake 15 to 19 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm. Yield: 8 sandwiches.

Best Ever Mushroom Scalloped Potatoes

I made these awhile back for my nephew's birthday dinner. If you parboil the potatoes with the sliced onions for 5 to 7 minutes, you can have these ready in an hour. Just skip to the layering. Bake for 45 minutes and then another 15 without the lid. To make them the BEST EVER, use a large bag of Kraft 4 Cheese Italian Shredded Cheese instead of 1 1/2 cups cheddar.

BEST EVER MUSHROOM SCALLOPED POTATOES

8 cups thinly sliced & peeled potatoes
1 large onion
1 tablespoon butter/garlic butter
8-12 large fresh mushrooms, thinly sliced(optional)
2 cans Cream of Mushroom soup
1 cup milk (skim, 1%, 2%)
1 1/2 cups shredded Cheddar cheese
sea salt, to taste
freshly ground pepper, to taste
paprika, to taste

Combine soup, milk and spices in a bowl. Sauté thinly sliced onion rings in 1 tablespoon butter.
Lightly oil a casserole dish or glass lasagna pan with olive oil.

Arrange potatoes in a single layer in bottom of dish. Drizzle soup mixture over top.

Arrange onions and mushrooms. Sprinkle cheese over each layer.

Continue to layer in this manner until all ingredients are used up.

Bake at 375°F for approximately 2 hours or until potatoes reach desired texture.

For a crispy top layer, uncover during the last 10-15 minutes of cooking time.

Smoked Salmon Pate

This is another great dish that was served at The Stonehouse Restaurant. At the beginning of you meal you always started with a little something. Today it's called an amuse bouche. Smoked Salmon Pate and Roqurfort Pate were served thin and crispy French Bread.

makes 2 cups ...

8 ounces cream cheese, softened
1/4 cup heavy cream
2 tablespoons green onion (white and green part), finely chopped
1 teaspoon fresh lemon juice
1/8 freshly grated lemon zest
Dash hot pepper sauce
4 ounces smoked salmon, gently shredded
1 tablespoon snipped fresh dill plus dill sprigs for garnish

Gently mix the cream cheese and the cream in a mixing bowl. Stir in the scallion, lemon juice, lemon zest, and hot pepper sauce.

Gently fold in the smoked salmon and dill until well combined, but do not over mix. The shreds of salmon should remain whole.

Sausage-Stuffed Mushrooms

Back in the 90's when I worked at The Olive Garden and lived Hamilton, Ont., I used to hang around with a couple of guys, Angus and Eric. Eric made these great Sausage-Stuffed Mushrooms...

makes 24 appetizer servings ...

1 pound bulk pork sausage
1 pound fresh mushrooms
1 clove garlic, minced
2 tablespoons chopped fresh parsley
1 1/2 cups (6 ounces) shredded Cheddar cheese

Rinse mushrooms and pat dry; remove and chop stems.
Combine stems, sausage, garlic and chopped parsley in a medium skillet; cook until sausage is browned, stirring often. Drain pan drippings. Stir in cheese, mixing well.

Fill mushroom caps with sausage mixture. Place in 13x9x2-inch baking dish. Bake at 350°F for 20 minutes. Garnish with snipped parsley.

Oh So Very Garlicky Dip and Vegtables

Anyone remember The Stonehouse Restaurant on Kenna's Hill. I worked there as a bartender back in the 80's. Kitty Drake was the owner and ran the restaurant with her sister Becky. There was also the kitchen and serving staff, Dave, Frederick, Bill, Lois, Lynn and Stacie. This is one of the recipes I remember.

The Crudite Platter had an delicious garlicky dip known as Aioli and was served with fresh vegtables...

makes 3 cups ...

10 cloves garlic, peeled
4 egg yolks
juice of 1 whole lemon
1/2 teaspoon salt
1/8 teaspoon white pepper
2 cups olive oil
6-8 tablespoons heavy cream

1 medium bunch celery
3 medium zucchini
1 bunch broccoli
1 pound large mushrooms

In a blender or food processor, puree the egg yolks, lemon juice, salt, pepper, and garlic.
While the motor is still running, add the olive oil in a slow steady stream. As the dip thickens,
the oil may be added more quickly.
Add cream, if necessary, to thin the consistency of the dip to a thin mayonnaise.
Pour dip into small bowl; cover; refrigerate about 15 minutes or until ready to serve.
Separate celery into stalks and cut zucchini into sticks. Cut broccoli into florets and mushrooms
in half. Wrap vegetables separately in plastic wrap; refrigerate until ready to serve.
Place dip on serving platter, surround with vegetables.

Hot Artichoke and Spinach Dip

This recipe is inspired by The Olive Garden. I worked there back in the 90's. It's not the exact recipe, but it's pretty close. I'm always asked for the recipe when I bring it to a party. You can also heat the dip in a saute pan if your are pressed for time.

the mix makes 4 to 6 servings ...

1 10 ounce package frozen chopped spinach, thawed
1 8 ounce package cream cheese, softened
1 cup sour cream
1 can (14 oz.) artichoke hearts, drained and chopped
1/4 cup thinly sliced green onion
1 clove garlic, minced
1 teaspoon hot pepper flakes
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup freshly grated Parmesan cheese

Preheat oven to 375°F.

Squeeze excess moisture from spinach until it is dry. Mix all ingredients except, Parmesan cheese in medium bowl until well blended.

Spread mixture in ungreased shallow casserole dish.

Bake uncovered 15 to 20 minutes or until hot and bubbly.

Sprinkle with freshly grated Parmesan cheese and serve.

Hickory Smoked Bacon Wraps

This recipe is inspired by Melita Sinnott. If you dropped in for a visit on Christmas Eve she always served these and fresh sliced turkey...

makes 48 appetizers ...

3 cups bread crumbs
1/2 cup melted margarine
2-4 tablespoons savory
1 teaspoon salt
1 small onion, finely chopped
24 hickory smoked bacon slices, halved crosswise

In a medium mixing bowl, rub together the ingredients between the hands until well blended.

Squeeze together a small portion of the stuffing in palm of hand to form a ball about 1-inch.

Wrap bacon around stuffing ball and secure with toothpick. Place on broiler pan.
Bake in preheated 350°F oven for 25 to 30 minutes until bacon starts to crisp.
-

Crab in Phyllo Pastry

makes 4 servings ...

2 3.6-oz cans crab meat, squeezed to drain
1 tablespoon sour cream
2 tablespoons finely chopped shallots
1 tablespoon finely chopped dill
Dash Worcestershire sauce
Juice of l/4 lemon
2 teaspoons chopped fresh parsley
Salt and pepper
l/4 cup melted butter
6 sheets of phyllo pastry

Preheat oven to 350°F. Combine the crab, sour cream, shallots, dill, Worcestershire sauce, lemon juice, parsley, salt and pepper in a bowl.

Grease a 2-cup shallow pan. Tear a phyllo sheet into three pieces to fit the pan. Place one piece on the bottom of the pan. Brush with butter. Repeat with more phyllo pieces until you have 9 layers, making sure to butter each layer with a pastry brush. (Keep the phyllo covered in a damp tea towel to prevent the pastry from drying out.)

Spread the crab mixture over the last layer of phyllo. Place and individually butter 9 more layers of phyllo, buttering the last layer as well.

Bake for 30 minutes, or until pastry is golden brown.

Cajan Voodo Wings

This recipe recipe is inspired by Sonja Budden. She invited me over for wings one evening and served these delicious dry spiced wings...

Makes 2 to 4 servings ...

18 chicken wings (about 3 pounds)
1.5 ounces cajan spice
1.5 ounces cayenne pepper
1.5 ounces sweet paprika
1 tablespoon celery salt
1 tablespoon garlic powder
1 tablespoon basil
1 tablespoon oregano
1 tablespoon thyme
1 tablespoon black pepper

Preheat deep fat fryer to 360°F.

In a small container with a tight fitting lid, combine all spices and shake to mix well. Set aside.

Cut wing tips off at joint; cut each wing in half at joint.

Divide wings into 2 batches. Fry each batch approximately 8 - 12 minutes until golden brown.

Drain well on paper towels.

In a container with lid or brown paper bag, shake wings with several tablespoons of spice, to taste. Serve with blue cheese dressing , carrot and celery sticks.

The Amish Friendship Cake

A few years ago, my mother sent me what I thought was going to be a terrible gift. It was a jar of
a smelly liquid that looked as if it had already gone bad. She called it a "Starter" for what she
titled "The Friendship Cake". As I eyed the jar, I continued to read her letter of how this was a
wonderful cake starter and I would love it.
I was not convinced of my "good fortune", so I opened the cake she had baked from this goop,
and proceeded to eat. I don't believe I had ever tasted anything like it. It was actually good -
better than good - it was marvellous. I find that once the initial reaction of disbelief is over, my
friends truly love the gift (and hopefully the giver).

THE AMISH FRIENDSHIP CAKE initial STARTER RECIPE
Day One through day 14

1 cup cubed pineapple (drained)
1 cup sugar
2 tablespoons brandy

Combine in a glass gallon jar. Let set it set for two weeks. Cover loosely with aluminum foil with a wooden spoon inserted through the foil to stir daily-DO NOT REMOVE FOIL OR SPOON!

Be sure to stir daily.
Day 15

Add 1 cup marachino cherries including the juice
1 cup sugar
2 tablespoons brandy.


Let set two more weeks, stirring daily.

On day 30

Strain the fruit from the juice using a plastic strainer. (DO NOT USE A METAL STRAINER.) The resulting "juice" is the "starter" for your Amish Friendship Cake.

--------------------------------------------------------------------------------

AMISH FRIENDSHIP CAKE secondary STARTER
First we prepare another starter from the starter above.

1-1/2 cups starter (prepared above)
1 large can sliced peaches (with juice)
2-1/2 cups sugar


Put peaches & juice in a gallon jar. Stir once a day for 10 days:

On the 10th day, add

2- 1/2 cups sugar
1 large can pineapple chunks & juice (Victoria uses a 1 lb - 4oz can).

Stir for ten days

on the 20th Day, add

2 -1/2 cups sugar
1 - 10 ounce jar Marachino cherries & juice
1 large can fruit cocktail & juice. (Victoria uses a 14-1/2 oz to 15 oz can)

Stir daily for ten days

on the 30th Day

Drain liquid from fruit. Divide the juice into 5-6 jars each containing 1-1/2 cups of juice. Give to friends and keep one for yourself. You friends can now start with the starter you have given them and make the 30-day cake directly.

Divide fruit in thirds. You can freeze 2/3 of the fruit to use later.

Note: When putting fruit or juice in jars, leave jars on the counter & DO NOT REFRIGERATE!! DO NOT PUT LID ON TIGHT, set it on top of jar - loosely! DO NOT PUT JUICE IN THE REFRIGERATOR!

Finally - THE AMISH FRIENDSHIP CAKE
4 boxes white cake mix with pudding in the mix
16 beaten eggs
1 1/2 cups oil
4 cups nuts, 1 1/2 to 2 is plenty though

Mix two boxes cake mix with fruit and two boxes with the oil and eggs. Then mix together.

Bake in well greased loaf pans at 350*F for 60 to 70 minutes. Do not open oven.

--------------------------------------------------------------------------------


Important Note: Do not use a metal strainer when straining the fruit.

When adding fruit and juice to the jar, leave it on the counter & DO NOT REFRIGERATE!! DO NOT PUT LID ON TIGHT , set it on top loosely! DO NOT PUT JUICE IN THE REFRIGERATOR!

Keylime Cheesecake

KEYLIME CHEESECAKE

Crust:
1 1/2 cups gingersnap crumbs
1/4 cup butter, melted
1/4 cup sugar
2 teaspoons lime zest

Filling:
1 1/4 pounds (two 8-ounce pkgs. + 4 ounces) cream cheese, softened
1 1/2 tablespoons all-purpose flour
3/4 cup granulated sugar
1 tablespoon + 2 teaspoons Key lime or plain lime juice
3 eggs
1/4 cup whipping cream
2 teaspoons lime zest

Preheat oven to 325° F. Spray bottom of spring form pan lightly with vegetable pan spray.

In medium bowl, stir together gingersnap crumbs, butter, sugar, and lime zest. Press mixture into bottom and sides of prepared pan. Bake 8-10 minutes or until light golden brown. Remove from oven, cool.

Reduce heat to 250* F. In large mixer bowl beat cream cheese until light and fluffy. Gradually beat in sugar until well blended. Add flour, lime juice, eggs and heavy cream. Stir in the lime zest. Pour into prepared crust. Place shallow pan of water on bottom rack of oven. Place spring form pan on cookie sheet and bake 1 hour and 15 minutes. Turn off oven, leave door closed for 1 hour. Cool and refrigerate at least 4 hours. If desired, garnish with whipped cream and lime.
Makes 12-16 servings.

Ikea Meatballs

I don't know who has been to Ikea and has had the Swedish Meatballs with the Baby Potatoes and Lingonberry sauce, but they always hit the spot. Lingonberry Sauce is a partridgeberry sauce. Anyway, you can made these delicious morsals home. I've made this recipe several times and they always turn out great...

Swedish Meatballs

1 pound ground beef
3/4 cup bread crumbs, soaked in 1/2 cup milk
1 egg
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 small onion, grated and drained
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
4 tablespoons butter
1 1/2 tablespoons flour (any kind)
1 cup chicken broth
1/2 cup sour cream
Lingonberry or cranberry sauce (optional)

1. Combine the first 8 ingredients. Form the mixture into 1-inch balls.

2. Place 3/4 of the butter in a skillet over medium-high heat. Brown the meatballs for about 10 minutes.

3. Remove them and most of the fat. Stir the flour and the remaining butter into the pan.

4. Add the broth. Simmer until it thickens, about 2 minutes.

5. Strain it with a sieve to remove clumps. Return it to the pan.

6. Reduce heat to low; stir in the sour cream.

7. Return the meatballs to the pan for 1 minute. Serve with the berry sauce.

Sausage, Fontina and Bell Pepper Strata

Today we started our Biggest Loser Club. Derek, Chantal, Doris, Paula and I each put $25.00 in a pot and weighed in. We are going to do our weigh in on Sundays and have a healthy breakfast. The girls made up a fresh fruit platter and I made this strata as we seemed to need meat, cheese, and eggs to complete the breakfast. It was excellent. I used Chorizo Sausage. You can buy it at Loblaw's in the deli section. It's already sliced. I also let the strara sit overnight in the fridge to marry the flavors. Also, I think I will cut up the bread in cubes instead of slices the next time I make the strata, instead of trying to fit slices in the dish.

Sausage, Fontina and Bell Pepper Strata

Ingredients

6 large eggs
21/2 cups whole milk
2 cups sliced green onions
1/2 cup whipping cream
1/2 cup finely grated Romano cheese
2 tablespoons chopped fresh oregano
1/2 teaspoon salt
1 pound hot Italian sausages, casings removed
1 large red bell pepper, halved, seeded, cut into 1/2-inch wide-strips
1 1-pound loaf rustic French bread, cut into 1/2-inch-thick slices
2 cups (loosely packed) coarsely grated Fontina cheese

Preparation

Preheat oven to 350°F. Butter 13x9x2- inch ceramic or glass baking dish. Whisk first 7 ingredients in large bowl; sprinkle generously with pepper. Set aside.

Place sausage in large nonstick skillet; push to 1 side. Add bell pepper to other side of skillet. Sauteacute; over high heat, breaking up sausage with fork, until sausage is cooked through and bell peppers are brown in spots, about 7 minutes.

Arrange half of bread slices in prepared dish. Pour half of egg mixture over. Sprinkle with half of cheese, then half of sausagepepper mixture. Repeat layering. Let stand 20 minutes, occasionally pressing on bread to submerge. Bake strata until puffed and brown, about 1 hour. Cool slightly.

Hawaiian Lamb Chops

Doris and Chantal came over for dinner this evening. It's the first official meal in the new apt. with guests. I decided to do something really different, Hawaiian Lamb Chops. Doris had mentioned them in passing that someone she used to know make them years ago. She wished she had asked for the recipe. They were delicious. I served them with basmati rice and grilled asparagus and carrots.

Ingredients:
4 shoulder lamb chops 1 inch thick(arm or blade)
1 can (13 1/2 ounce) pineapple chunks drained(reserve syrup)
1/4 cup soy sauce
1/4 cup vinegar
1/2 teaspoon dry mustard
1 tablespoon shortening
3/4 cup brown sugar (packed)
1 teaspoon cornstarch

Preparation:
1 - Place lamb chops in shallow glass dish.
2 - Stir together reserved pineapple syrup, soy sauce, vinegar, and mustard.
3 - Pour over chops.
4 - Cover tightly; refrigerate at least 4 hours, turning chops occasionally.
5 - Drain chops; reserve marinade.
6 - Melt shortening in large skillet.
7 - Brown chops over medium heat.
8 - Add 1/4 cup reserved marinade to chops in skillet.
9 - Cover tightly; cook over low heat 30-45 minutes or until tender.
10 - In small saucepan, mix sugar and cornstarch.
11 - Stir in remaining reserved marinade.
12 - Heat to boiling; stirring constantly.
13 - Reduce heat and simmer 5 minutes.
14 - Add pineapple chunks and heat through.
15 - Serve chops with pineapple sauce.

Bacon Wrapped Scallops

Bacon Wrapped Scallops

1 1/2 lbs. sea scallops

1/3 lb. bacon, cut slices in half

1/4 lb. butter, melted

1/2 C. dry white wine

1 tbsp. lemon juice

1/2 tsp. paprika

1/2 tsp. seasoned salt

Preheat oven to 400 degrees. Melt butter and wine together, when melted add paprika and seasoned salt. Drop scallops into melted wine and butter sauce. Allow scallops to marinade for about 30 minutes. Wrap each scallop with half piece of bacon, and fasten bacon with a toothpick. Place wrapped scallops onto a baking pan, and bake in the oven for about 8 minutes, then turn over and cook until done.

Toutons

My cousin George in Toronto recently asked me for the recipe for Toutons. He's been craving them since their last visit to Newfoundland. Here you can buy the dough already made pretty much anywhere, fresh or frozen. It's just homemade white bread dough. Growing up Mom used to save some dough when she was making homemade bread and make them.

Anyway, I clipped this great article about Toutons from http://missingtherock.blogspot.com/ ... Check it out!


Newfoundland Toutons Recipe or Deep Fried Heaven

Warning: This is not low fat. This recipe will never have one of those Heart and Stroke foundation stickers on it. As a matter of fact, consult your doctor before making this recipe. Oh but if you can sample these delights, you will declare they are totally worth the potential myocardial infarct.

Now there are a number of different ways these babies are served. Some people eat them with the scrunchins, others without. Some people have them with butter, others serve them with molasses, and others with both. I like it with both, hey you may as well go whole hog here.

Ingredients
• 1 c 2% milk .
• 1 (16 g) packet traditional yeast .
• 2 tbsps shortening .
• 1 tbsp sugar .
• 1/2 c lukewarm water .
• 1/2 tbsp salt .
• 1/2 c cold water .
• 1 tsp sugar .
• 1/4 lb finely cubed bits of fatback pork .
• 5-6 c all-purpose flour

You will need a deep fryer with cooking oil for our family’s method. Though some people do it with oil in a frying pan or fry the toutons in the pork fat until golden on both sides. We do them in the deep fryer because it is safer and because the toutons come out lighter and less doughy.

Directions:

We begin by making bread dough. If you have your own recipe and already know how to bake bread you can go to the front of the class and skip to step 9.

1) Dissolve 1 tbsp sugar in the lukewarm water. Sprinkle top with the yeast let this stand 10 minutes, then stir briskly with a fork.
2) Scald the milk; add shortening, stir until melted.
3) Add cold water, salt and 1 tsp sugar.
4) Make sure that the milk mixture is lukewarm then add yeast. Stir until mixed.
5) Add 2 c flour and beat with a wooden spoon until smooth.
6) Gradually add more flour until you have a moist dough that no longer sticks to the bowl.
7) Turn dough onto a lightly floured board & knead for at least 10 minutes.
8) Shape into a ball and place this in a greased bowl, turning the ball to grease the top. Now my Grandma Browne used to make a sign of the cross over the dough with her wedding ring, as it had been blessed. You don’t have to do that part, but her bread always came out perfect. Cover the dough with a damp cloth and allow to rise in a warm spot until it has doubled in size. When it is almost ready, fire up your deep fryer.
9) And now for the fun part: punch down the dough a little (it might fart a bit but that is ok.- it is just air escaping). Then tear off pieces of dough (approximately 1/3 cup). We just pull it apart in sort of circular shapes, but some people who do them in the fry pan in pork fat pull them a little flat. It makes ‘em easier to cook in the fry pan I guess.

Now here is where the recipes diverge:

Scrunchins method:
10 a) While you are doing this recruit another foolhardy soul to make the scrunchins- which is fried pork fat. I can just feel my arteries clog now as I write that. Cut up the pork fat into teeny tiny pieces and then fry until scrunchins are golden brown & crisp. Now as I said before, some Newfoundlanders do not use the deep fryer like we do. At this point they remove the scrunchins and fry the toutons in the pork fat. I don’t like it this way- but you might. If you do try it this way you can put some scrunchins on the touton after it has cooked in the pork fat and begin to eat. I have seen people use this as a side for baked beans instead of serving buns.

Non Scrunchins method:
10 b) Once you have torn a few pieces of bread dough off, carefully drop them into the hot oil. Careful not to splash yourself. Have a box of salt standing by in case something bursts into flames; remember you can’t use water on fat fires. The dough will drop to the bottom of the fryer, and pop up and then bob in the fat, turning a beautiful golden brown on the bottom. Flip them over and let the tops cook, and haul those babies out. Drop them on a piece of paper towel to remove some of the excess fat. Snigger- like that willl really make a difference. Now put a few on your plate drizzle with molasses and a pat of real butter. Yes the real stuff, not the plastic yellow poo euphemistically known as margarine. Take a moment to worship your creation, and then pop that sucker right into your mouth….ah…that’s it. Yes like that….ohhhhhh.

Best Ever Cherry Cake

2 loaf pans greased and floured works well with this recipe...

Best Ever Cherry Cake

Ingredients
• 8 oz. pkg. cream cheese
• 1 cup butter
• 1 1/2 cups sugar
• 1 1/2 tsp. vanilla
• 4 eggs
• 3/4 cup maraschino cherries
• 1 tin cream [Nestle's cream ]
• 2 1/4 cup flour
• 1 1/2 tsps. baking powder

Directions
1. Blend butter, sugar, cream cheese, cream and vanilla.
2. Add eggs one at a time. Blend well after every egg addition .
3. Add 2 cups flour with baking powder added. Add 1/4 cup flour to drained cherries.
4. Fold floured cherries into batter. Bake 1 hour at 350F or until toothpick come's out clean.

Prize Cherry Cake

I overheard a cashier in the lounge at work over Christmas talking about a customer. She was saying how when she was checking her in she started to shake her can of Nestle Fussels Cream as you would and misses practically tore it out of her hand and lectured her that she didn't need it shaken as it was for her Cherry Cake. I thought to myself that Cherry Cake must be very moist and delicious with the can cream in it.

So I started asking around at work for the recipe. It comes from an old 1974 Cream of the West Cookbook and is supposedly the best Cherry Cake going! However, there's another recipe with cream cheese in it that must be tasty as well. I will post that recipe as well seperately.

By the way, Nestle Fussels Tin Cream is sold here in Newfoundland, but I'm not sure where else. It's a very thick cream in a tin that is delicious on fruit or toast and jam, my favorite. You have to shake it before using it though which brings back a fond childhood memories fighting over who got to shake the can! Me Me Me!

PRIZE CHERRY CAKE

Preheat oven to 300. Grease a 10-inch tube pan, dust lightly with flour.

Sift together in a bowl:
4 cups Cream of the west flour - I used Favorite flour
1 teaspoon baking powder
1/4 teaspoon salt
Set aside.

Cream 1 and 1/2 cups margarine (or butter)

Gradually beat in
2 cups sugar (white)
1/2 teaspoon vanilla
1/2 teaspoon almond flavoring
Beat for 2 minutes.

Blend in one at a time, until light and fluffy
5 eggs

Add your sifted flour ingredients to your creamed mixture alternately with 1 can Fussel's cream
juice and rind of 1 lemon

Make 3 dry and 2 liquid additions, combine ligthly after each one.

Coat 2 packs (8 ounces each) of candied cherries with 2 tablespoons of flour. Fold into the mixture.

Turn into your tube pan.

Bake at 300 for 1-1/2 hrs - 2 hrs. or until your toothpick comes out clean.

Cool 15 minutes, then remove from pan to finish cooling.

Cheddar Muffins with Apple Butter

These muffins are fantastic for breakfast with some sausages or bacon on the side. You won't be able to have just one, we usually eat the whole pan.

Cheddar Muffins with Apple Butter

2 cups (500 mL) all-purpose flour
1/2 cup (125 mL) sugar
1 tbsp (15 mL) baking powder
1 tsp (5 mL) salt
1/2 tsp (2 mL) baking soda
1 1/2 cups (375 mL) shredded Canadian Cheddar* cheese
2 eggs
1 cup (250 mL) plain yogurt
1/4 cup (50 mL) butter, melted
Apple Butter (see recipe below)

Instructions

Preheat oven to 400 °F (200 °C).

In large bowl, combine flour, sugar, baking powder, salt and baking soda; stir in Canadian Cheddar cheese.

In small bowl, lightly beat eggs; stir in yogurt and butter. Add to dry ingredients, all at once, stirring just until moistened. Divide batter evenly among 12 large greased muffin cups.

Bake 18 minutes or until toothpick inserted in centre comes out clean. Cool 10 minutes in cups on wire rack. Remove from cups and let cool completely. Serve with Apple Butter.

Apple Butter:

Cream together 1/2 cup (125 mL) softened butter, 1/3 cup (75 mL) apple jelly and 1/4 tsp (1 mL) ground cinnamon.

Snowball Chocolate Cake

Yes, it's tastes just as good as the picture. I found this recipe in the Kraft Canada Magazine. It took a little longer to bake than the recipe said, about 1 hour 15 minutes. Just keep checking it every 5 minutes until the toothpick comes out clean.

What You Need!

1 pkg. (2-layer size) devil's food cake mix
1 pkg. (250 g) PHILADELPHIA Brick Cream Cheese, softened
1 egg
2 Tbsp. granulated sugar
1 pkg. (4-serving size) JELL-O Vanilla Instant Pudding
1/4 cup icing sugar
1 cup cold milk
2 cups thawed COOL WHIP Whipped Topping
1 cup flaked coconut

Make It!

HEAT oven to 350ºF.

PREPARE cake batter, in 2-1/2-L ovenproof bowl, as directed on package; scrape side of bowl. Beat cream cheese, egg and granulated sugar until well blended; spoon into centre of batter in bowl.

BAKE 1 hour 5 min. or until toothpick inserted in centre comes out clean. Cool in bowl 10 min. Loosen cake from bowl with knife; invert onto wire rack. Remove bowl. Cool cake completely.

MEANWHILE, beat dry pudding mix, icing sugar and milk in medium bowl with whisk 2 min. Stir in Cool Whip. Refrigerate until ready to use.

PLACE cake on plate; frost with pudding mixture. Cover with coconut. Keep refrigerated.

Substitute 3 squares (84 g) Baker's White Chocolate, grated, for the coconut. To grate, first warm the chocolate in microwave on DEFROST 1 min. for each square or until warm. Use a coarse grater for best results.

Potato Bacon Cakes

I originally seen this recipe prepared by Chef Michael Smith, Chef at Home on the Food Network. I changed it up a little and used Pancheta instead of Bacon. You can get it at Dominion at the deli in a small package already diced. Also, closer to a cup of cheese and I skipped the Smoked Salmon on top.

Potato Bacon Cakes

Ingredients

• 1 Pound of Yukon gold potatoes, quartered (6 medium)
• 4 slices of bacon, chopped
• 3 green onions, sliced thinly
• 1/2 cup grated cheddar cheese
• 1 egg
• Salt and pepper

Directions
1. Steam potatoes until tender when pierced with a fork.
2. Fry bacon until crispy, strain off fat and set aside.
3. Smash steamed potatoes and add the bacon, onions, cheese and egg and season with salt and pepper. Let cool.
4. Form potato mixture into four patties. Put reserved bacon fat into a large skillet over medium-high heat. Add a touch more cooking oil if necessary. Fry potato cakes until golden and heated through.

Country-Style Omelette

I originally seen this recipe prepared on Ricardo and Friends on the Food Network. I used a stainless steel pan and I found the recipe took a little longer to bake. Almost 10 more minutes.
You'll know when it's done when the center puffs like the edges and just starting to lightly brown.

Country-Style Omelette

Ingredients
1/4 cup unbleached all-purpose flour
1 teaspoon baking powder
8 eggs, lightly beaten
1 1/2 cups milk
2 tablespoons rendered salt pork fat (see Crispy Pork Rinds) or bacon fat
1 pinch salt and pepper

Directions
1.With the rack in the middle position, preheat the oven to 180°C (350°F).
2.In a bowl, combine the flour and baking powder. Add the equivalent of 1 egg, whisking until the mixture is smooth. Add the remaining eggs and the milk. Season with salt and pepper. Set aside.
3.Pour the fat into a hot cast iron skillet and add the egg mixture. Stir to combine. Transfer to the oven and bake until the omelette is golden and slightly puffy, about 25 minutes. Serve immediately, as the omelette will start to collapse after about 3 minutes.

Julie and Julia

Yesterday was our book club meeting and we decided to host a brunch. It turned out extremely well considering we tried a couple of new recipes. Champagne and Orange Juice or Mimosa to some, Maple Bacon, Stuffed French Toast, Country-Style Omelette and Potato Bacon Cakes. Julia would of been proud, lots of butter, cream and eggs.

Doris and Chantelle joined us from Ottawa via Skype for the book discussion, but unfortunately Vicki couldn't make it.

I also made a Snowball Chocolate Cake to take to Ken's dinner party later that night. WOW!

Check out the recipes!