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Posts Tagged ‘recipe’

     I would like to introduce you to the newest member of my nostalgic belongings. May I?

This is Monsieur Holiday.
A typewriter.

 

I found it yesterday. I am loving it. My favourite thing? The bell that rings at the end of each line. I love that sound. It is a 1963 Remington Holiday. Adorable, isn’t it?

 

 

 

 

 

 

 

   I brought Monsieur Holiday in the kitchen and put him by the window. I typed in between stirring pudding on the stove. Yes, I made chocolate pudding today.  It’s really very good. I think I will share the recipe with you. It’s quite simple.

Creamy Chocolate Pudding

·6 tablespoons sugar
·¼ cup baking cocoa
·2 tablespoons cornstarch
·1½ cups milk
·½ teaspoon vanilla extract
·Whipped cream, optional

     In a saucepan, combine sugar, cocoa, and cornstarch. Gradually stir in milk until smooth. Bring to a boil over low heat, stirring constantly. Cook and stir for two minutes or until thickened. Remove from heat; stir in vanilla. Pour into serving dishes. Cover and refrigerate until chilled. Garnish with whipped cream if desired. yield: 2 servings.

     Yes, it is that easy. Though, I highly recommend you follow the directions and pour the milk into the dry ingredients and whisk. Not pour the dry ingredients into the milk and whisk. That takes longer. I know. And two servings? Only two servings? We usually make a quad batch here. With our abundance of fresh milk, a quad batch works perfect. Whole milk, gotta love it.

     I know, you’re probably thinking to yourself, ‘Why would I make pudding when I can buy it?’ It’s just better, that’s why. You busy people who buy snack pack pudding for your kids; you really ought to slow down and enjoy something. Why not pudding?

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Rusk. What?

Yes.  Rusk.  That is what I meant to say.  It’s not a typo.  Some would call it biscotti.  A dried sweet bread, very satisfying with tea or coffee and not as rich or sweet as cookies.

I made some a few weeks ago.  They were so good.  I tried to save some for you but… it didn’t work out.  Sorry.  I couldn’t resist.  I’m going to share my recipe so you can bake some and see for yourself how hard it is to stay away from these rusks.  It is my one of my new favourite recipes.  Fairly simple to make and so worth the twice baked wait.  The recipe is from an old recipe book of my Mamas called “Notes From a Scandinavian Kitchen.” 

Swedish Almond Rusks    

     1 cup butter
     1¾ cup sugar
     2 eggs
     2 teaspoons almond extract
     5 cups flour
     1 teaspoon baking soda
     1 teaspoon salt
     1 cup sour cream
     1  cup chopped almonds

Cream butter and sugar, add beaten eggs. Blend in almond extract. Sift dry ingredients; add alternately with sour cream and almonds. Divide dough into six equal parts. Shape into 15 inch long rolls. Place 3 rolls on each of the two ungreased cooky* sheets. Allow space between as they spread in baking. Bake 30 minutes at 350°. Remove rolls from pans and cut diagonally into ¾ inch slices. Place slices cut side down on cooky* sheet, return to oven, toast 10-15 minutes until brown, turn rusks and toast the other side.

*cooky. That is how they spell it in the recipe book. So cute. ♥

I am going to go make some of these right now. They will be for my uncle. I think he will like them. Very much.

{You really should make some too…}

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Hello World.

I hope your February has been good.  If it hasn’t… well, it sure wouldn’t hurt to make these…

They’re amazing.  I made the desserts for our Valentine tea this year.  This was my favourite out of the three dessert choices.  Definitely turned out the best.  I used my sugar cookie recipe and just added a little almond extract to the dough, cut out my hearts and windows and baked them.  A few hours before serving, I spread raspberry jam on the bottom cookies and dusted the top “frames” with powderd sugar.  Sandwich those lovely hearts and…

fall

in

love

with them.

It will be easy, trust me.

The valentine tea was a lot of fun, as always. We had amazing food, some really great teas, fun little crafts, good friends, and a lot of laughs. 

     There has been a lot going on this month.  With my nephew, Jason’s, birthday.  My daddy’s birthday.  Valentines day… It has seemed busy, indeed.  I have been trying to keep on doing some of the things I love between working and random events.  I haven’t been reading much, or sewing, or baking.  I was so happy I could bake up the valentine treats, they were such fun.  And I’ve been trying to read more often, when I find the time.  I’ve been reading ‘Tom Sawyer’ to Hunter and Brooklynn while at my nanny job, waiting for the bus in the morning.  It has been great.  They are really enjoying it.  I love when they ask me questions about what’s going on or what a word means. 

I’ve been digging into some sewing projects too!  I made a little button-up shirt for Jason.  I still can’t believe it turned out as well as it did.  It’s a little big for him but he’ll grow into it, right?  That was fun.  The button holes were a bit of a dilemma but they got done, eventually.  Right now I’m working on a dress.  I bought three yards of this amazing deep purple knit material one day.  I finally got up the courage to cut into it on Monday.  I’m glad I did.  The dress is almost finished, it just needs a few changes and a little touching up.  Sewing with knit material isn’t as scary as everyone makes it sound.  There are a few little tricks I would recomend knowing before making your attempt though.   Anyways, the dress is almost finished and maybe someday I’ll get a picture of it on here. For now I think I’ll go work on it and hopefully wrap up this project soon, as there are always plenty of projects on the horizon to keep me busy.

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     Today I tried to get back into the swing of creativity.  I started sewing.  I didn’t really feel like it, but I did.  And I liked it.  I’m hoping to sew up lots of little stuffed animals for the second annual ♥ Lovely Heart Project ♥ Click Here to check that out and see what it’s all about.  We could always use more volunteers.  I would like to find a simple pattern for some knit children’s toys as well.  For now I’ll just keep sewing farm animals.  The pig is my favourite.

    I have been thinking of Marble Cake lately.  Good old-fashioned marble cake.  As I imagine my great grandma would have made for some special occasion . (I wish I could have known her.)  I have contemplated marble cake,  with those vanilla and chocolate batters swirled to perfection,  all week.  Today was the day.  Yes, there is a three layer marble cake covered with fluffy chocolate frosting in the fridge.  I am looking forward to a cold glass of milk and a chilled slice of cake later tonight.  You should come share the joy with me.  Because really, food is a joy to share.

     This recipe will have to be good enough for now, friend.

Marble Cake

  • 1 cup unsalted butter, room temperature, plus more for pan
  • 3 1/2 cups flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 2 cup sugar
  • 5 large eggs, room temperature
  • 1 1/2 teaspoon pure vanilla extract
  • 1 1/3 cup buttermilk, room temperature
  • 1/2 cup plus 2 tablespoon Dutch-process cocoa powder

Directions

  1. Preheat oven to 350 degrees. Generously butter cake pans; set aside.(I used three 8 inch pans, two would probably work as well though.) Whisk together the cake flour, baking powder, and salt; set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating until combined after each addition and scraping down the sides of the bowl as needed. Mix in vanilla. Add flour mixture, alternating with the buttermilk and beginning and ending with the flour. Set aside 1/3 of the batter.
  3. In a bowl, mix cocoa and 3/4 cup boiling water with a rubber spatula until smooth. Add the cocoa mixture to the reserved cake batter; stir until well combined.
  4. Spoon batters into the prepared pans in 2 layers, alternating spoonfuls of vanilla and chocolate to simulate a checkerboard. To create marbling, run a table knife (or wooden skewer) through the batters in a swirling motion.
  5. Bake, rotating the pan halfway through, until a cake tester comes out clean, about 30 minutes.  Turn out cake from pan and cool completely on wire rack. Cake can be kept in an airtight container at room temperature up to 3 days.

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     I really want to start on Christmas presents now.  I have a few ideas.  I haven’t knit something for a while now and feel like knitting so much.  I’m hoping to start knitting a sweater for my nephew, Jason.  Looking for a handsome pattern is not easy.  There are a lot of ugly sweaters out there.  I finally found one that is a vintage pattern. It has ships and dots on it but…I’m going to change mine to stripes.  Just little stripes. Anyways, the site had some really neat patterns that truly are vintage.  It’s called Free Vintage Knitting.  It was pretty cute.

     Yesterday I worked an espresso machine!  I’m so excited to learn the ins-n-outs of making good coffee. There is a difference between coffee and good coffee. I definitely need practice in the steaming area. I think I was told I made Starbucks foam a few times (not good).  Dear Me. It is really fun to hear Starbucks being made out as the epitome of ‘bad coffee’.  It is different, as most people adore beloved Starbucks.  Anyways, back at it this Sunday. We’ll see what sort of foam I’ll make this time.

     I received one of the best gifts ever for my birthday this year.  Mom and Dad got me a down comforter.  O how wonderful it is!  I went to work on Monday and dreamed all day about being under my comforter.  I love my new blanket.  I can’t stop thinking about it.  I think it’s an addiction!

     I made a Pumpkin Spice Cake with cream cheese frosting and it turned out SO good. I believe I’ll share it with you.~
    

 For the cake~

  • 1/2 cup unsalted butter, melted, plus more for pan
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon pumpkin-pie spice (or 1 1/2 teaspoons cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/8 teaspoon each allspice and cloves)
  • 2 large eggs
  • 1 1/2 cups sugar
  • 1 can (15 ounces) solid-pack pumpkin puree

For the frosting~

  • 1/2 cup (1 stick) unsalted butter, very soft
  • 1 bar (8 ounces) cream cheese, very soft
  • 1/4 cup honey or enough powdered sugar to make it sweet enough for you
  1. Preheat oven to 350 degrees. Butter a 9-inch square baking pan.
  2. In a medium bowl, whisk flour, baking soda, salt, and pumpkin-pie spice. In a large bowl, whisk eggs, sugar, butter, and pumpkin puree until combined (I added a tad bit of cream as it seemed rather thick for a cake batter) . Add dry ingredients to pumpkin mixture, and mix gently until smooth.
  3. Turn batter into prepared pan, and smooth top. Bake until a toothpick inserted in center of cake comes out with just a few moist crumbs attached, 45 to 50 minutes. Cool cake 10 minutes in pan, then turn out of pan, and cool completely, right side up, on a rack.
  4. Make Honey Frosting: In a medium bowl, whisk butter, cream cheese, and honey until smooth.
  5. Spread top of cooled cake with honey frosting. Cut cake into squares to serve.

     I hope you enjoy it! I absolutely LOVE it.

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     What a day we had yesterday.  It was a terrible lot of prep work but it was so worth it.  We had a handful of ladies over for the day and showed them all how to bake pies.  Some of them had of course made pies before but for others it was a first time.  We made so many strawberry-rhubarb pies. 

     We had everyone make their own ‘mini pie’ to take home.  The mini pies were a great idea. They turned out so cute.  They would make such wonderful little gifts for The Fourth of July with a little ribbon tied around one.   I think that my favourite part of the day was seeing everyone with flour on their shirts after they rolled out their pie crusts.  It made me smile.  We had a little potluck lunch and also showed the ladies how to make Strawberry Freezer Jam. 

     Here is the recipe we used for the Pies:

       The Filling 

  • 1 cup of strawberries, halved
  • 4 1/2 cups of cut rhubarb
  • 3/4 cup of sugar
  • 1/3 cup of all-purpose flour
  •  
    You can use whatever your favourite pie crust recipe is. If you’d like you can let me know and I’ll post one or two of ours.  You really should go make a pie to bring to some Fourth of July picnic.

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