Thursday, December 26, 2013
Sunday, November 17, 2013
Prepare your cook and serve vanilla pudding as per package instructions. You’ll need to do this ahead of time as the pudding needs to cool completely before assembling in the trifle. As it cools place a piece of wax paper or parchment paper over the pot or bowl to make a creamier pudding as well as prevent the top from getting hard. Stir periodically to allow steam to escape.
Wash all your berries and allow to dry.
You can cut your angel food cake or just rip into bite sized pieces.
Start with cake on the bottom of your dish, layer with some pudding then cool whip and berries. Layer in that order so that the pudding can soak into the cake. Keep layering and arranging.
Arrange the top any way you like. Be creative!
Preheat oven to 325 degrees. Line baking sheet with parchment paper.
Combine coconut, condensed milk and vanilla in a large bowl. Mix until all coconut is moist with condensed milk.
Using a teaspoon, place rounded spoonful onto baking sheet.
Bake for 12- 15 minutes or until browned around the edges.
Do not remove from baking sheet for at least 5 minutes. Then place on wire rack for cooling.
Tuesday, September 25, 2012
There’s no doubt about it, I am a Fall person through and through. As soon as September hits, I’m on the lookout for Pumpkin recipes. If you’re anything like me, these pumpkin muffins are sure to hit the spot. Just the smell of these as they bake, make your mouth water.
Makes 12 muffins
1- 1/2 cups all purpose flour
1 tsp baking powder
1 cup canned solid-pack pumpkin
1/3 cup vegetable oil
2 large eggs
1 tsp pumpkin-pie spice
1-1/2 cup sugar
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 tbsp sugar
1 tsp cinnamon
Preheat oven to 350 and put rack in middle position. Line muffin tin with paper cups.
Whisk together flour and baking powder in a small bowl, put aside.
Whisk together pumpkin, oil, eggs, pumpkin-pie spice, sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.
Stir together 1 teaspoon cinnamon and remaining 1 tablespoon sugar in another bowl for topping.
Divide batter among muffin cups (each should be almost full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and a wooden pick inserted into center of a muffin comes out clean, 25 to 30 minutes.
Cool in pan on a rack 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.
They’re GREAT warm!
Sunday, September 16, 2012
Tuesday, July 3, 2012
(as is, serves 4-6 people)
Cook rice according to package instructions using water or chicken stock and butter. When cool, stir in equal amounts of toasted pecans and cranberries. Add finely chopped chives and basil. Add enough balsamic glaze to give flavour. If you have any left the next day, you may want to add more as the rice will absorb some. Each bite should include all the ingredients so don’t be afraid to add more.
Monday, May 14, 2012
Preheat oven to 350. Peel and slice onions. In a hot pan heat 3 tablespoons of butter and less than a tablespoon of oil. Cook onions over medium heat for the first 10 minutes. Add a pinch of salt. Cook over medium low heat for the remainder of the cooking time and add brown sugar to cook with the onions. While your onions are cooking slice chicken breast into small strips and fry or grill chicken breast with salt, pepper, garlic (whatever seasoning you like). I actually like steak seasoning on my chicken.
Cut dried figs into quarters and add to a saucepan with one cup of water and let boil. Stir and add small amounts of water as it evaporates. Cook for about 20 minutes and eventually let all the water absorb, then remove from heat.
Place the Naan directly on your oven racks of the preheated oven and toast for about 5 minutes.
Once the Naan is toasted assemble your flatbreads starting with some fig spread. Spread a thin layer all over the Naan, then add a few cooked figs, caramelized onions and then your chicken. Garnish with any greens you like. Pop them back in the oven for 5 minutes if you like.